Pan Seared Mahi Mahi

It's not often that I get the chance to really plate a meal, but I do enjoy the construction of a balanced plate.  A week or two ago I made mahi mahi and it was fun to take a second to arrange it with sweet potatoes, lemon and herb aioli.

Recent Good Eats

While I'm on a roll with posting about food other people made, I figured I may as well write up a recent food adventures post.  Another post about something I actually made with my own two hands is forthcoming.

Here goes nothing, I've eaten at...

Boiler Room

Vivian Howard could very well be the best chef Eastern North Carolina has ever seen.  If you haven't seen her show on PBS, you really ought to check it out.  Boiler Room is Chef Vivian's heavenly oyster bar, serving up exquisite local fare for a great price.  The staff was incredibly helpful, knowledgeable, and friendly.  They really make you feel like you were in North Carolina...which you are.  Nothing beats that kind of hospitality.   

If you watch A Chef's Life, you'll know all about the Butterbean Burger and fresh oysters from Cedar Point, both of which I eagerly consumed.

10 minutes until opening for lunch and there is already a line.

Stellar Cedar Point Oysters

Hail to the  Butterbean Burger with tobacco onions, smoked gouda and housemade pickles

Not pictured, but enthusiastically consumed: Oysters Boilerfeller, Fried Chicken with Honey 

Mussel Bar and Grille

Are you sensing the seafood theme?  Mussel Bar and Grille is Chef Robert Wiedmier's casual restaurant with yummy eats and great patio happy hour deals.

$5 cocktails are always a good idea.  

L: "Ziggy Stardust" R: "Purple Haze"

The Heirloom Tomato and Stone Fruit salad had the whole delicious and beautiful thing covered.

Not pictured, but definitely enjoyed:  White Wine Mussels, Mediterranean Mussels, Classic Frites, Brussels Sprouts

Yona

This little space is DC restaurant titan, Chef Mike Isabella's, Japanese branch.  Yona is a little on the pricey side, but many of the offerings are worth a splurge.

Foreground: Stanley Background: Lucky

My old man drinks suit me just fine.

The Kimchi-Brined short rib buns were flavorful, even if the filling:bun ratio was off.

Crispy Gyoza Dumplings are always a joy when done right, and in this case they were a joy.  Also, in the corner of this photo sneak a peak at the delicious pickled summer vegetables. 

Not pictured and consumed with mixed feelings: crispy ginger beef buns (worth a try) and mountain yam ongiri rice ball (not worth a try)

It's always fun to take a look at what I've eaten over the last few months...even if it does make me hungry.

Any recommendations on where I should eat next?  

Manger à Paris

If ever there was a place that is underrated, it's Paris.  How could anyone possibly praise this city enough?  The feeling of Paris is indescribable.  From the Gothic splendor of Sainte-Chapelle, the calm escape of an hour on Bateaux Mouches, to grand views of the city, and the food.  

My first visit to Paris was an absolute dream.  For the purposes of this blog, I will highlight the eating that took place.

L'As du Fallafel

This little vendor is a must-visit if you are into falafel.  The falafel is bite-sized, all wrapped up in a pita swimming in sauces and vegetables to boot.  The spicy option is not super hot, so go for it even if you normally wouldn't.  Take a break at a nearby park to enjoy this filling meal.

  

Fromage Anywhere

If you are in Paris do yourself a favor and eat as much cheese as you can.  It's a different caliber in France, trust me.

Coffee Anywhere

Again, just enjoy the cafe culture.  Relax.

Moevenpick Ice Cream

Ok, so Moevenpick is Swiss, but check out their Paris location and try as many flavors as you can.

Patrick Roger

The best chocolate I have ever had.  Full-stop.

Of course, this post does not do justice to the extensive cuisine of Paris.  This is due to a failing on my part to take adequate photographs.  When you visit Paris don't forget to check out the bread and pastry scene, the authentic Moroccan food, Brazilian food, Korean and Chinese food, and anything else your stomach desires. Go on an adventure and let your taste buds do the exploring. 

Bon Appétit!

Pork Dumplings

Ever had a craving for dumplings that just wouldn't stop?  Well, I certainly did earlier this week.  Dumplings from a restaurant or frozen in the grocery store have all sorts of unhealthy additives, so why not make them yourself?  It's much simpler than one would think.

The dough is simple to whip up with only 4 ingredients and minimal work.

Dumpling Dough

-10 oz AP flour
-1/4 tsp. salt
-1 T vegetable oil (I used walnut)
-3/4 cup boiling water

Stir up the flour and salt in a bowl.  Pour the oil into the hot water and add to the flour in two additions, stirring with a wooden spoon.  The mixture will be lumpy, knead on a counter top until smooth, about 3 minutes.

Place sough in a resealable bag and let rest for at least 30 minutes.

The filling can include whatever your heart desires. I used the following:

-3/4 lb ground pork
-1 tsp salt
-1 T Chinese chives,
-ground pepper
-1 T oil
-3 minced cloves of garlic
-ground ginger
-1 T soy sauce

Pinch one piece of dough into a circle at a time.  Use a skewer or a rolling pin to thin out the dumpling wrapper.

Dollop a mound of filling into the center of the round and wet the edge of 1/2 of the circle.  Fold over and pinch.  Shape as desired.

Boil or steam for 4-5 minutes or freeze to store and boil/steam for 6-8 minutes straight from the freezer.

Parmesan Risotto

It's no great secret that risotto is a staple in my recipe repertoire.  I enjoy the process and the product.  High time I shared the recipe, huh?  Over the years I've tweaked my method and ingredients and hopefully perfected it.  But let's be real, you can't go wrong with Parmesan.

Parmesan Risotto
serves 4

-1 medium white/yellow onion, diced
-3 cloves garlic, minced
-1/4 cup Extra Virgin Olive Oil
-3/4 cup white wine
-1 cup Arborio rice
-3-4 cups chicken stock, hot
-3/4 cup Parmesan cheese, grated
-3 T unsalted butter
-pinch of sea salt
-1/4 tsp ground black pepper
-chopped parsley (optional)

1. In a medium-sized saucepan heat olive oil, onions and garlic until onion is soft and slightly translucent.  Add the rice and stir for 1 minute over medium heat.  Add wine and stir until the mixture is mostly dry 1-2 minutes.

2. Using a ladle, transfer about 1/2 cup of chicken stock from a hot pot into the rice mixture.  Stir until bubbling and a spoon dragged across the rice leaves a trail on the bottom of the pot.

3. Repeat step 2, stirring consistently and adding stock until the rice is al dente about 20 minutes.

4. Turn off heat and add Parmesan, salt, pepper, parsley and butter.  Stir until fully incorporated and melted.

Day 2: Charlotte Food Tour 2k15

It's probably obvious that 2 full days are insufficient to fully explore the food a city offers, let a lone the rest of the city itself.  However, I certainly did my best with the time I had to vacation in Charlotte and found several great food stops along the way.

As I hinted in Day 1 my friends in Charlotte are the most wonderful people one could ask for as hosts.  So naturally, my day began with bacon and eggs at home.  Mr. Host is a true fan of America's Test Kitchen and my. oh. my. best scrambled eggs of my life as a result.  This tasty breakfast was enjoyed while watching the beautiful birds and butterflies who inhabit the loveliest garden in North Carolina.

After a leisurely breakfast we headed out to try more of the chocolate that Charlotte has to offer.  We stopped at The Secret Chocolatier first.  This purveyor of sweetness has two locations.  The one we visited is where the chocolate is made while the other focuses on baked products and coffee.  Chocolate is available at both locations and some of the chocolate coated baked goods are as well.  My hosts liked the atmosphere of this place as well as its offerings.  The staff was very friendly, working hard and did not rush our decisions or conversation.  The chocolates and bonbons were varied and tasty.  The chocolatier intern told me about their line of southern favorites like Key Lime Pie, so I added a few of those to my box.  What I've tasted so far, their bonbons are a little sweet for me and the chocolate shell is fairly thick and not particularly intense in flavor.  They mentioned that they use a couverture from Berlin.  Overall, an impressive line of products.

The next stop was my absolute favorite when it comes to the chocolate.  20 Degrees Chocolates is situated inside Petit Philippe, a wine bar in the Myers Park area.  The chocolate case had me feeling like a sophisticated adult in a candy shop.  Clusters of three accompanied by a tiny sign describing each flavor acted as a guide while the fresh chocolates to purchase were stowed away in little drawers behind the counter.  The husband and wife owned establishment is elegant and the staff incredibly passionate about their work.  Casey, the chocolatier spoke with me at length about her business with an electric enthusiasm that was certainly contagious.  She uses Cocoa Barry - which I truly enjoy, having learned to temper with it - as well as a few other chocolates like Valrhona.  We selected 4 chocolates to try and enjoyed every one.  I adored the 85% Dark Chocolate Truffle as well as the Steel Magnolia.  This little gem is an absolute must.

L to R: Peanut Butter Gianduja, Steel Magnolia Caramel, African Queen 85% Dark, Fleur de Sel Caramel

The cute corner where we enjoyed our morsels

We headed to Sunflour Bakery for a bite to eat and a look around.  The atmosphere reminded me of DC bakeries.  People were stopping in for lunch, coffee and a pastry and to use the free wifi.  A great community feel with an open kitchen and yummy eats.  I enjoyed a "Black Friday" sandwich, turkey, cranberry-apple chutney and Brie on house-made multi-grain bread.  Definitely a great nook.

After our final food stop we took a stroll around some gorgeous English gardens and admired their offerings in the sunshine.

Dinner was another homemade wonder.  We had leftover risotto from Day 1 - recipe to come - as well as pork tenderloin and salad.  A delicious finish to a day of good eats and exceptional company.

Charlotte, I'll return to you soon.

Beach Food

I'm back from a much needed beach break in North Carolina.  I haven't made any recipes lately, but here are some pictures of our beach food.

Here is delicious Mr. Flounder, caught in the shallow waters near a serene North Carolina barrier island.

Does it get any more beach than watermelon?

Feisty Blue Crab, this photo includes his only claw.  

Fish taco fixins and what remains of Feisty Blue Crab.

Presto, Pesto

If you're looking for a way to use up scads of arugula, look no further than pesto!  It is an easy, flavorful, healthy way to use up extra zesty greens.

We make pesto every year from basil, parsley and wild Italian Arugula.  It keeps really well in the freezer, so you can eat it all year on your sandwiches, pasta and green beans.  Immersion blenders makes the process especially easy.

Orange Fish

Salmon is amazing.  Actually, just fish in general are amazing.  The texture, colors and flavors are varied and beautiful.  There is nothing to be afraid of when cooking fish.  Balance out your flavors: sweet, salty, umami, bitter, sour and you will be eating like royalty.

I love cooking fish in butter mixed with a little olive oil to raise the smoke point.  For salmon, I usually "quick-cure" by salting and sugaring it on all sides, leave at room temperature for about 20 minutes and then rinse.  Season as desired and away you go!

Breakfast for Dinner

Breakfast is a good idea.  Always eat it; even eat it if it's for dinner.  That way you can make every meal the most important one of the day.

This brinner consisted of apricots from The Local Market, Stachowski breakfast sausage, ChefSteps pancakes with chocolate chunks.  I also cooked apples in the sausage grease with spices.