Weekly Menu – 3/2/2013

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Week of March 2nd

Saturday:
  • Tonight is date night, which for us this evening means dinner and dancing. However, I will be making the ginger-apricot shrimp today as this is one of those dishes that is so-so the day of, but spectacular when made ahead of time. 

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Sunday:
  • Caramelized squash on toast
  • Fennel and avocado salad with mascarpone-stuffed dates and horseradish dressing (recipe to come as I am experimenting for our upcoming Supper Club dinner).  
  • Roast quail & grapes: you can easily substitute chicken or game hens if you prefer
Monday:

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Tuesday:
  • Leftover ginger-apricot shrimp

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Wednesday:
  • Market fresh fish (I am hoping for scallops so I can prepare bacon-wrapped scallops with a honey-lime vinaigrette). Simply brush scallops with olive oil and sprinkle with salt & pepper. Wrap bacon around scallops and secure with toothpicks. While the scallops cook (preferably on the grill), whisk together lime juice, honey and olive oil to make the vinaigrette. Drizzle over the scallops and serve. 
  • Salad of fresh greens and feta cheese tossed with lemon juice and olive oil

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Thursday:
  • Leftover chicken and green salad or roasted vegetables

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Friday:
  • We are headed out! 

Grilled Halibut

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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.

Brined Pork Chops

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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

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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.