Grilled Halibut

My husband brought home beautiful fresh halibut last night from our tried and true Frank’s Seafood Market. The fish was so white and creamy you can imagine washing your face with it. I didn’t, of course, but that’s how gorgeous it was. Once again the weather was fabulous, so we slapped the fish on the grill. While my husband manned the fire I whipped up a spicy vinaigrette and a wasabi cream sauce for the fish. Delicious!

Grilled Halibut With Pickled Ginger and Two Sauces

Grilled Halibut With Pickled Ginger and Two Sauces

Spicy Vinaigrette: Whisk together a few tablespoons of lemon or lime juice, olive oil and sriracha sauce to taste. Add salt and pepper and drizzle over one end of the cooked and plated fish. Add a dollop or two of wasabi cream sauce on the opposite end of the fish.

Wasabi Cream Sauce: Whisk together plain Greek yogurt, 1 to 2 teaspoons of wasabi paste and a drop or two of lemon juice. Season with salt and pepper.

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Brined Pork Chops

The pork chops last night were fast, easy and delicious. The only change I made from my weekly menu was to grill those bad boys rather than treat them to a fast pan-sear. The weather was gorgeous so my husband and resident grill master volunteered to man the meat. The chops came out beautifully. Wilted red cabbage and a small garden salad rounded out the meal.

Fleet Street Kitchen

Oh heavenly Fleet Street Kitchen, thank you for making my neighborhood your home.
Fleet Street Kitchen nails the restaurant world’s supreme triumvirate — outstanding food, impeccable service and an ambiance so inviting you can’t help but plan your next visit before you finish your meal. I am in love.
Each of us at our table of six were so smitten with our dishes we were compelled to pass around little bites of this and tastes of that, determined to woo one another with our choices. Woo we did. Fleet Street Kitchen makes it so easy.
Fabulous cocktails? Check. That was the best gimlet I have ever had the pleasure of sipping. Thankfully, my dear friend didn’t mind sharing as she had the mind to order the drink in the first place.
Winning appetizers? Hell yes. I cannot wait to return and sample more. The duck confit was stellar — moist and luscious without feeling remotely greasy or fatty. The sunchoke soup was not only delightfully savory and fresh, but also so beautiful to look at you hesitate (just for a second mind you) to dip in your spoon. And applause went all around the table for the chicken liver parfait.

Beautifully plated, mouth-watering entrees? Score again. When I return, I’ll have a tough time choosing between trying something new or going for the meltingly tender braised beef short ribs, the roasted lamb loin or the veal loin drizzled with a heavenly lobster veal sauce. The kitchen even pays serious attention to the vegetable side-dishes, which shine on their own. I am eager to attempt the shaved brussels sprouts salad at home.
Tempting desserts? Appears to be affirmative. I passed on dessert this time around, but I noticed the dark chocolate tart and lemon thyme cake both disappeared fast. Their cheese plate, however, has my name on it for next time, which cannot come soon enough. Go try it for yourself. There’s a very good chance I’ll be there too, either lingering over a gimlet at the bar or tucking into something wonderful at a table. If you spot a woman licking her plate, it’s probably me.

Burmese Food Extravaganza

DD spices

DD spice grinder

DD fried garlic close

I toasted nuts and spices.
I minced, chopped and pulverized herbs.
I fried a pile of shallots and then made shallot oil.
I fried thin slices of garlic until they were potato-chip crisp and then made garlic oil.
I boiled meat chunks in water, then browned them, then pounded the chunks to a pulp.
I softened teeny tiny dried shrimp in bowls of water, then ground them until light and fluffy.
I shredded vegetables, squeezed the life out of limes, roasted and peeled eggplants and tended to multiple pots and pans all sizzling and simmering simultaneously.
Five and a half hours later, my husband and I sat down to a “simple,” 3-dish Burmese meal.
What it worth it? That gets a big fat no.
The dishes were perfectly fine, but nothing that wowed or made my taste buds zing. If I had ordered these dishes at a restaurant I wouldn’t send them back, but I certainly wouldn’t order them again, either. I have spent five-plus hours in the kitchen on Thai, Vietnamese or Indian menus that blew my mind, but this Burmese meal didn’t even come close. I am not giving up on the cookbook, however, as I know delicious dishes are lurking in the pages, I just have to suss them out. On the bright side, after all of that work, I do now have several of the oils and pastes and ground spices ready to go for my next Burmese experiment. I am determined as I so want to love this food. The country is bordered by India, China and Thailand — how can the cuisine be anything but lively and supremely flavorful?

Ground Shrimp

Ground Shrimp