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Recipe – Grilled Snapper with Mango-Avocado Salsa

September 17, 2012
American, Recipe, Seafood
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Grilled Snapper with Mango-Avocado Salsa

Serves 4

This recipe is derived from the one and only Gwyneth Paltrow however she uses halibut in her recipe but because I don’t care for halibut, I’ve substituted it with red snapper and I’ve also modified the cooking technique such that I use a grill pan rather than the BBQ.  I don’t own a gas BBQ, only a charcoal Weber, and although I love the taste, it’s just not as convenient for a simple recipe like this…hence why I use the grill pan!  This is a super easy recipe and quite healthy.

Ingredients

  • 1 medium ripe avocado, peeled and cut into 1/2″ dice
  • 1 medium ripe mango, peeled and cut into 1/2″ dice
  • 1 cup cherry tomatoes, quartered
  • 4 large fresh basil leaves, thinly sliced
  • 3 tablespoons extra-virgin olive oil, divided, plus more for brushing
  • 3 tablespoons fresh lime juice, divided
  • Kosher salt and freshly ground black pepper
  • 4 6-ounce red snapper fillets
  • 4 lime wedges

Preparation

  • Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
  • Place fish fillets in a 13x9x2″ glass baking dish. Drizzle remaining 2 tablespoon oil and 2 tablespoon lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
  • Prepare a grill pan on med-high heat. Grill fish until just opaque in center, about 3 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.

 

The Grey Plume – Omaha, NE

September 10, 2012
American, Omaha
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The Grey Plume – Omaha, NE

On a recent trip to visit my college girlfriend, she and her husband took me to The Grey Plume located in Midtown Crossing, a new and upcoming mixed use urban area with contemporary architecture and now, a restaurant to compliment that style.  The interior is minimal but not cold with subdued colors and pieces of art adding subtle splashes of color to the walls.

Every dish was so beautifully composed.  Truly works of art!  And delicious too:)  My favorite were the duck fat fries to start (nothing healthy about those but so tasty) and my trout…so good!  Overall if I lived in Omaha or were there more often I would definitely go back here.  It’s not your typical Monday night neighborhood joint but rather somewhere you’d go for a special occasion.

Beautiful amuse bouche – deconstructed dill pickle – yum!

Duck Fat Fries – farm fresh egg, aioli

Beef tartare – pickled vegetables, accoutrements

Blue Valley Steelhead Trout – oyster mushroom, frisée, créme fraiche spatzle, fiddlehead fern, fennel

Plum Creek Farm Chicken Roulade – beet, potato gnocchi, shiitake mushroom

Rosemary Poundcake – raspberry, blueberry, basil

Recipe – Baked Fish

August 2, 2012
American, Northwest, Recipe, Seafood
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Baked Fish

This is by far the easiest and most delicious fish recipe out there I swear!  I found it about 5 or 6 years ago and have loved it ever since.  It’s ideal to use Ling Cod (one of my favorites) but other Cod will do just fine.  I don’t recommend using Halibut because it’s too “steaky” and won’t take on the basting ingredients like Cod will.

Serves 2

Ingredients

  • 1 lb. fish (Northern, cod, Pollock or similar kind)
  • 1/4 c. melted butter
  • 2 tsp. soy sauce
  • 2 tsp. lemon juice
  • 1 tsp. lime juice
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 clove garlic, minced
  • 1/4 tsp. crushed red pepper
Put fish in 6″x10″ baking dish. Combine remaining ingredients and pour over fish.
Bake at 400 degrees for approximately 1/2 hour. Baste fish once or twice while baking.

Serious Biscuit – Seattle, WA

June 29, 2012
American, Seattle
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Serious Biscuit – Seattle, WA

Tom Douglas’ Serious Biscuit is just as divine as the name:)  Seriously…how can you really go wrong when everything on the menu revolves around a buttery and flaky biscuit?!  My first time there I ordered the Fried Green Tomato Biscuit which included a fried egg, bacon and remoulade.  Absolutely delicious in every way!  The fried tomato gave it a nice crunch all the while being nice and juicy inside, the bacon…well…the bacon was just awesome, the fried egg is what should be on top of everything in my opinion and last but not least the remoulade added a great kick of flavor to the whole thing.  Awesome!  I would get this again.

My husband went for exactly what I thought he would…”The Zach” – fried chicken, gravy, an egg and bacon all on a biscuit.  I think that’s everyone’s hangover dream:)  And in this case my husband wasn’t hungover so it was just pure bliss on a normal midday afternoon.

My second time there I decided to go for a “healthier” option and ordered the Fried Chicken Chop Salad. Perfect!  There was just the right amount of fried chicken on top of the freshest salad.  There were radishes, carrots and tasty feta cheese in there too.  And don’t forget about the biscuit that came on the side.  Of course I nibbled on it:)

There’s nothing too “light” about this place but you won’t regret going there and guaranteed you’ll be back soon after.

Fremont Diner – Sonoma, CA

June 14, 2012
American, Breakfast, Diner, Napa
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Fremont Diner – Sonoma, CA

Once upon a time this spot used to be a secret but…that’s not so much the case anymore.  The line will prove it too!  But don’t be afraid, people are there for a reason and it’s worth the wait.  Just grab a coffee, iced tea or malt and make the most of it:)

I was there recently for brunch and was overwhelmed by all the tasty options on the menu.  What to order – what to order!  I finally decided on the chilaquiles.  That seems to be my go-to whenever I see it on a menu.  I’m so glad I decided to add the “smoked pork” for $3.50…worth every cent!!!  What a scrumptious breakfast/brunch/lunch!  I couldn’t even finish it but I didn’t leave overly stuffed and I would definitely go back for this again.  My friend got the “shrimp & grits” which were just as amazing.  There was so much more to both these dishes than expected.  Packed with flavor and complexity…the first bite left us moaning, “Mmmmm…Mmmmm!”:)

The “chicken & waffle” and “breakfast toast” had me salivating as well.  Next time:)

Recipe – Chicken Paillard with Creamy Parmesan Dressing

June 6, 2012
American, Recipe
1 Comment

Chicken Paillard with Creamy Parmesan Dressing

Recipe courtesy of Tyler Florence

Oh how I love Tyler Florence and all that he does!  I’ve made this recipe of his a couple of times now and each time my husband cleans his plate!  That’s always a good sign:)  It’s a pretty easy meal and one that doesn’t taste too heavy which is nice.  Perfect for a weekday night or for easy entertaining.  I think once you make this you’ll definitely go back to it as a trusty go-to recipe.

Ingredients

Chicken:

  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly whisked
  • 1 cup panko bread crumbs
  • Salt and freshly ground black pepper
  • 1/2 cup vegetable or peanut oil

Dressing:

  • 4 anchovy fillets
  • 2 egg yolks
  • 1 clove garlic, pealed and smashed
  • 2 lemons, juiced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan
  • Freshly ground black pepper

Salad:

  • 1 cup organic grape tomatoes, halved
  • 1 bag fresh baby arugala
  • 1/2 pound fresh mozzarella cheese, boccancini, halved
  • Shaved Parmesan, for garnish
  • Lemon wedges, for garnish
  • Extra-virgin olive oil, for drizzling

Directions

For the chicken:

Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.

Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all generously with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.

Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.

For the dressing:

Put the anchovies, egg yolks, garlic, and lemon juice into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Add water if the sauce is too thick.  Stir in the Parmesan, season with grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.

To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.

Terra Plata – Seattle, WA

May 21, 2012
American, Northwest, Seattle, Spanish
3 Comments

Terra Plata – Seattle, WA

Since going to Melrose Market for the first time I’ve had a serious urge to go back so my husband and I tried Terra Plata for dinner the other night.  It was a gorgeous night as we were going home from the airport and since they were still open we went for it!

The decor combines exposed wood beam ceilings with steel…it’s beautiful and what I often refer to as contemporary Northwest architecture.  Philip Christofides of Arellano Christofides is responsible for this gorgeous space (in collaboration with owners Tamara Murphy and Linda Morton).

The food was outstanding as well!  So flavorful that midway through the meal we ordered some bread just so we could sop up what was left on our plates:)  We started with the Shisito peppers.  Anytime I see those on a menu I always order them.  We were lucky this time and didn’t get a hot one…nice!  For my entrée I chose the Sea Bream with chorizo, clams, preserved lemon and tomatoes…awesome!  I would order this again in a heartbeat.  And for dessert…who can say no to homemade churros?  Not us!  Great choice and I can’t wait to go back.  Maybe next time for brunch!

Blistered Shisito Peppers – aioli, sea salt

Crispy Brussels Sprouts – serrano ham, maple, rosemary

Steak & Potatoes – hanger steak, remoulade potatoes, cabrales butter, crispy onions

Whole Fish – sea bream, clams, chorizo, tomato, preserved lemon

Churros with dipping chocolate

Ballard Pizza Company – Seattle, WA

May 18, 2012
American, Italian, Seattle
1 Comment

Ballard Pizza Company – Seattle, WA

Ethan Stowell just doesn’t stop…and I couldn’t be happier about that!  So far each restaurant he’s opened has had it’s own personality.  His latest – Ballard Pizza Company – serves up huge slices of pizza for lunch and dinner everyday and is even open until 1am on Fridays and Saturdays…that could be trouble:)  Along with pizza there are fresh pastas each day and a selection of salads.

I ordered a slice of the mushroom pizza as well as a mixed green salad.  The pizza was very good and I was pleased to see that the bottom of the slice was nice and crispy, not soggy.  Perfect!  The salad was good however my only complaint is that it was over dressed…so much so that I couldn’t eat half of it and normally the salad is my favorite part.  Next time I’ll just have to order the dressing on the side.

I look forward to going back – maybe for dinner next time – and trying a new slice!

Laurelhurst Market – Portland, OR

May 15, 2012
American, Portland
1 Comment

Laurelhurst Market – Portland, OR

On a quick trip down to Portland I did a little restaurant research without any suggestions and stumbled upon Laurelhurst Market.  GREAT choice!!!  It’s got that neighborhood feel all the while being super current and hip!  Everything we ate was divine.  Not one morsel was left on the plate.  And because there were 6 of us we were able to order a lot of shared plates to get a better idea of what this place has to offer.

We started with the charcuterie plate which was a must considering they have their own butcher shop attached to the restaurant.  Wow…that’s all I’ve got to say:)  Next were the deviled eggs topped with pork belly.  Really?!  I think we all could have eaten a lot of those:)  There was some mac & cheese, fried cauliflower (amazing!), steaks, fish and then dulce de leche cheesecake to finish…whoa!

If I were back in Portland I would definitely want to go here soon and I would feel very confident recommending this spot to anyone!

Charcuterie Plate

Steak Tartare – vodka, chives, shallot, farm yolk

Marrow Bones – toasted soft pretzel, pickled mustard seeds

Deviled “Dancing Chicken Farm” Eggs – braised tasso ham, pickled fennel

Shrimp & Grits – griddled scrapple, gulf shrimp, cauliflower chow chow, spring shoots salad

Queets River Steelhead

Mac & Cheese with Tim’s Chip Crust

Braised Local Kale with Housemade Bacon

Fried Cauliflower with Parsley, Lemon & Caper – on cauliflower puree

Dulce de Leche Cheesecake

Rotisserie & Wine – Napa, CA

May 9, 2012
American, California Cuisine, Napa
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Rotisserie & Wine – Napa, CA

I’m a huge fan of Tyler Florence already but this just confirmed it even more.  Located in the heart of Napa with a patio facing the Napa River, he’s opened another fantastic restaurant that is the perfect spot for any occasion.  A thanks to his wife Tolan, his personal interior decorator, the decor couldn’t be more or a perfect marriage with the food.  Rustic yet refined, it’s a comfortable spot that has managed to still be current.  Whether it’s a casual lunch (like i enjoyed) or a birthday get together, you’ve got to try it!

The best surprise ever was the warm cornbread that came out before our meal.  I seriously could have eaten tons of it but had to remind myself of all the food coming.  My husbands R&W cheeseburger looked incredible.  With the fried egg on top it was a little hard to share so lucky him…he got it all to himself.  My salad was perfect for the middle of the day, especially since we had the deviled eggs as starters.

And don’t forget about his tempting kitchen store next door – Tyler Florence West Coast Kitchen Essentials.  I could spend all day in there:)  Here’s where you can get your hands on the pots and pans Chef Florence uses in his restaurants and at home as well as other top brands.   His spice rubs and marinades make amazing hostess and holiday gifts.  I’d be amazed if you walked out without purchasing anything:)

Complementary cornbread to start your meal with…yum!

Deviled eggs with fried capers, shallots and thyme oil

Chop salad – pulled chicken, bacon, avocado, jack cheese and a garlic vinaigrette

R&W Cheeseburger with an added fried egg