Restaurant Review (Blueacre Seafood)

Recently my wife and I were with friends in Seattle, Washington and thought we'd try out a seafood restaurant named Blueacre Seafood.

http://www.blueacreseafood.com/

The ambiance was great. Dark wood, brushed nickel accents, and gleaming blue glass.  We grabbed a leather booth next to the kitchen.  

I like restaurants that let you look into their kitchen.  It gives me a feeling that they have nothing to hide.  The night we were there the place was packed and the kitchen brigade was going 100 mph.  But it was orderly.  They seemed very well staffed and everyone worked their specific stations.  Food seemed to be coming out in a timely fashion.

The menu was everything you could want in  seafood. Take a look.  It will knock you out.

http://www.blueacreseafood.com/Menus/Dinner.pdf

Just the starters look so good I ended up ordering a few.  Plus some sides. Let's start with those.

First off they brought me a plate of Salt & Vinegar French Fries.  That's right, I said salt & vinegar french fries.  Brilliant!  These were out of this world. They were gone before I had a chance to take a picture.  Okay, they looked like regular french fries. 

Along with that I had some Wilted Mustard Greens with bacon, toasted garlic and sherry vinegar.
  

This had a great taste but was a little chewy.  I think they would have been better if they had simmered another hour or two.  Maybe three.

Let's move on to the starters.

First up was the House Smoked Salmon with a vinaigrette salad. 

I don't know for sure (they wouldn't say) but I think they used alder wood for the smoke on the salmon. Whatever hardwood they used it was excellent. And it was sliced paper thin.  It was gone in the blink of an eye.

Next up was the Poulsbo Viking Pickled Herring with a horseradish sour cream, picked onions, and grilled seed bread.

This had an amazing taste but it wasn't your usual run of the mill pickled herring.  Oh no.  I did taste the usual Dijon mustard, black pepper, onions, white vinegar, bay leaf and garlic that one uses when making this dish, but there was something else.  I'm thinking lingonberries.  If it was, that would be very traditional, old school style. I'll never know because it's a company secret.

I followed that up with their Totten Inlet Manila Clams in Purgatory with toasted garlic, basil, Serrano chili, orange zest, and house made andouille. 

This was also from the list of starters buy big enough to be a main.  Unfortunately, this plate wasn't happening for me. I'm not sure why.  There were just so many favors mixed together I felt my pallet was confused.

Last up was the Green Curry Totten Inlet Mussels in coconut milk, grilled lime, ginger, and chili.

This was the winner of the night.  These guys in the coconut milk blew me away.  And, again, a big plate for a starter.  By the time this was delivered I had already eaten a lot of food but I made room for it.  Most excellent. 

So my wife had to roll me out the door.  All in all a great night of good food with good friends. The next time I'm in Seattle I'm going back here and work my way through the rest of their menu.

Restaurant Review (The Stinking Rose)

It's time for me to talk about one of my most favorite restaurants in the world.  And it involves garlic.  A lot of garlic.  How much?  Well, you can smell it from across the street.

It's "The Stinking Rose" in Beverly Hills, California.     www.thestinkingrose.com

For a number of years I've been working my way through their dinner menu and I haven't had a bad meal yet.  They have something for everyone... as long as you like garlic.  Even my vodka martini had olives stuffed with garlic!

To date I've had their Forty Clove Garlic Chicken, Italian Garlic Meat Loaf, Garlic Encrusted Baby Back Ribs, Garlic Rabbit, Garlic Filet Mignon, and their Garlic Roasted Prime Rib.

Before today the Prime Rib and the Rabbit were tied for first place but now it's a three-way-tie with the "Silence of the Lamb Shank".

It's served medium rare with Fava beans, a Chianti glaze, their killer signature garlic Yukon gold mashed potatoes, and an amazing garlic creamed spinach.  

Did you get reference to the Chianti and Fava beans?

The entire plate was magnificent.  I picked the lamb shank up by the bone and the meat really did fall off onto the plate.  It was perfectly done and very moist.  This was a meal to eat nice and slow and just let the flavors explode in your mouth.  

One last thing, let's review our Garlic Haiku.

Garlic is our love.

Potent, flavorful, and true.

We cook it and smile.

Smoked Jalapeño Poppers

I had this idea the other day to make some jalapeño poppers and thought I'd try something different. 

I went to the store and bought some peppers that were all about the same size.  After cutting off the stems and caps I needed to clean them out.  I broke out the power drill with a ½ inch drill bit.

I'd like to say that I thought this up because I'm a culinary genius (which I am, BTW) but, truth be told, I saw Duff Goldman do this when he went up against Michael Symon on Iron Chef America a few years ago.

This took a steady hand.  I'm used to pulling the trigger to full when drilling but this took some finesse.  Nice a slow.

Because if you don't you will drill all the way through the pepper.  I also had to remind myself that the peppers are not straight.  Luckily I only had this happen to one and it was still salvageable.

It worked like a champ and was fast and easy.

For the cheese I decided to use a horseradish white cheddar.

I cut it to fit about half way across and to the bottom of the pepper.

The reason I only filled the peppers halfway with cheese is that I filled the other half with Italian sausage.

I used a large wodden chopstick to get the meat all the way to the bottom.

I wrapped each one with regular cut bacon, making sure to cover the open top, then secured it with wet toothpicks.  Anytime your using toothpicks or wooden skewers you soak them in water before hand so they don't burn.  I tried to figure out a way to stand them up but I wasn't able to.  I decided to put them on the broiling pan instead.

I used mesquite hard wood and smoked them at 225 degrees. 

After 3 hours the peppers felt nice and soft.  I did use an instant read meat thermometer on a few to make sure I had gotten the sausage to at least 165 degrees.  I did lose some of the cheese by not standing them up.  I'll have to brainstorm something next time.

Everyone liked them.  A few people thought they were at the upper range of heat. 

I think next time I'll use a stronger cheese.  Maybe a sharp cheddar.  Also maybe even the sweet Italian sausage instead of the hot stuff. 

Try it out.  Mix and match whatever you think of.  It's all good.  If you don't want to use smoke try baking, grilling, or frying.  Come on.  Go crazy.

Restaurant Review (Monterey Hill Restaurant) Part Deux

February of last year I wrote a review of the outstanding dinner service we had at Monterey Hill Restaurant in Monterey Park, California.

http://www.hyongbu.blogspot.com/2012/02/monterey-hill-restaurant.html

A few weeks ago I returned for lunch with some people from work.  This was the first time I'd been there during the day. 

When we arrived it didn't seem busy (in fact most of the table were empty) but we were left waiting about five minutes before being seated.  While standing there I noticed food sitting under hot lamps.  This is an immediate red flag for me.  Especially when none of the waitstaff picked up any of these meals during that time.  There also appeared to be no one in the kitchen expediting anything.  Not good.

The lunch menu looked pretty good.  A nice variety of appetizers, soups & salads, sandwiches & burgers, and pastas & entrees.

For my starter I ordered the French Onion Soup (made from scratch daily).

This was pretty good.  I liked the red wine they used along with a good sized baguette crouton and Gruyere cheese.  Some restaurants cover the entire soup bowl with the cheese, which I like better, but this was fine.  Or so I thought.

When cooking French Onion Soup you use Thyme sprigs and Bay Leaves.  After it finishes cooking you remove these two items.  Halfway through I realized they had forgotten to take the Bay Leaf out when I noticed a momentary pungent, sharp, and bitter taste in my mouth.

French Onion Soup is known to be on a salty side.  This one was on the edge.  I think I felt my blood pressure going up.  Still pretty good.  I finished it.

For my entree I ordered the Parmesan Crusted Chicken breast with tomato relish capers, garlic mashed potatoes, and fresh vegetables in season.  Sounded terrific.

Nice looking presentation.  But then everything really started to go off the rails.  I initially thought I had been served two chicken breasts.  It turned out to be one breast that had been sliced in two and apparently pounded with a meat mallet (and not the flat side) to about a ¼ inch thickness.  Similar to what you would do in making Chicken Cordon Bleu, only they weren't rolling it up with anything.  I just had two very think pieces of chicken.  I'm not sure why they did that.

The chicken was encased in Parmesan cheese that had either been fried or broiled.  Either way it had a slight burned taste to it.  Plus there was so much Parmesan I couldn't taste the chicken. 

The tomato/caper relish was very good in and of itself and the sauteed seasonal vegetables were nicely done.

If you take a closer look at the picture you might notice that my Garlic Mashed Potatoes were actually Potatoes Au Gratin.  I hadn't been told by the waitstaff that it had been changed.  And you know me, I'm always ready for some garlic.  Denied.  You do use both Grutere and Parmesan cheese for Potatoes Au Gratin.  In this case they did use both but not very much of either.  Or maybe my cheese taste buds were burned out from the chicken.

I'm afraid I have to give this lunch service a vote of "No bueno".

As a side note one of the young ladies at my table ordered the Crab Cakes with a Lemongrass Aioli.  She told me that the cakes were dry as a bone.  I tasted the Aioili and it was just grated lemongrass and mayonnaise.  I guess they didn't think it needed any garlic, lemon juice, lemon zest, cayenne pepper, or Tabasco, which is how it's usually made.  But I'm just a home cook so what do I know.

All About Garlic

"Big Ol' Mess" Recipe

Here's something that easy to make, great for serving a large group, and always a crowd pleaser.  Plus, it's an entire meal in itself.

It's called the "Big Ol' Mess" because that's what it looks like when you're done.  But looks can be deceiving.  I got the recipe from the Marlboro Cookbook but have made some changes over the years.

It's a smoked sausage in spicy sweet sauce that can be cooked in the kitchen on the stovetop, outside on the grill, and even over a campfire.  The best place is a tailgate party.  The reason is you can cook it the day before and refrigerate it, then reheat in the parking lot.

I start with 3 lbs of sausage.  I usually will do 3 different types.  You can do all the same type if you want.  I like to mix it up so you get different flavors and textures when you're eating.

Here are some to consider.

Kielbasa: A smoked Polish sausage made with pork and/or beef and flavored with garlic, pimento, and cloves.

Louisiana Andouille:  A spicy smoked Cajun sausage that's used in jambalaya and gumbo.

French Andouille:  Similar to the Louisiana but much less spicy.  If you're worried about the heat this recipe might not be your cup of tea, but let's move on.

Bratwurst:  A chunky German farmer's sausage.

Bockwurst:  A mild German sausage made with veal, pork, milk, and eggs, and seasoned with chives and parsley.  Another one for the faint at heart.

Mexican Chorizo:  Fresh pork mixed with lots of spices. 

Italian Sausage:  A pork sausage that's flavored with garlic, fennel seed, and crushed chile peppers.

Let's get to the cooking.

I start with a large aluminum foil pan. The size depends on how many people you're cooking for and how hungry they are.

I have 1 lb of Kielbasa, 1 lb of Mexican Chorizo, and 1 lb of Italian Sausage.  I cut them all into bite-sized chunks and put all of them in the pan.

Now come the 6 medium sized Jalapenos.  I do a medium dice on these and leave the seeds in.  Again, if you're making this for the first time you might take the seeds out.  Into the pan they go.

3 Bell Peppers.  I like one green, one yellow, and one red.  With these you do take the seeds and the white ribs out.  A medium dice and into the pan.

3 sweet onions, medium dice, into the pan.  By now you might have noticed how easy this recipe is.  Everything's going to cook down so you don't really need any fancy knife work.

6 ears of corn on the cob.  Remove the husk and silk, quarter each one and add to the pan.

2 lbs of small fingerling potatoes, quartered and into the pan.

In a mixing bowl pour in 30 oz of Kikkoman Sweet and Sour sauce and

1 ½ cups of Tabasco sauce.  Give this a stir and pour it over everything in the pan. 

Open two 12 oz cans of Budweiser beer (not the light stuff).  Set one aside and pour the other one into the pan.

Now take a large mixing spoon and give the mess a stir.  Seal the pan with heavy duty foil and crimp around the edges.  Put the pan on a medium heat.  You want to get it up to a good simmer (but not a boil). 

Sit down and start drinking the other beer.  I told you it was easy.  And when this gets going the smell will have the neighbors coming out of their houses to see what's cooking.

Total cooking time is 45 minutes.  Every 10 minutes open the foil and give everything a stir.  We don't want anything to stick to the bottom.  Seal it back up and continue cooking.

Once it's done take it off the heat and remove the foil.  It should look something like this.

Give it one more stir and put it on the table.  I serve it with a couple of loaves of French baguettes and soft butter.  You could put it over steamed white rice if you want to.

Have everybody open a beer and dig in.  You can drink a red wine with this but it's really, really, really good with beer.

Restaurant Review (Lucille's Smokehouse Bar-B-Que)

If you don't live in Southern California, Arizona, or Nevada you are missing some pretty great BBQ.

The story goes that after World War II Lucille and her husband Joe opened their first restaurant in Long Beach, California using Lucille's grandmother's recipes.  And these recipes knocked me out.

www.lucillesbbq.com

We headed out with the family to the restaurant in Temecula, California.  When I got out of the car I could smell the smoke from the parking lot.  And it was calling to me.

When we walked in I saw a giant smoker in the middle of the restaurant.  I want one of these but my wife won't let me put one in our house.

And when they open the door of the smoker the smell permeates the place and is unbelievable.



We started with an appetizer called "Lucille's Onion Straws"

These are a mound of buttermilk battered deep fried onions that come with a BBQ ranch dressing.  You could almost make an entire meal of these with a beer.  But I was looking for some ribs.

The way to tell if ribs are done is you take hold of the bone and lightly pull the meat.  It should come off of the bone easily (fall off the bone done).  And that's the way they do it here.

I ordered the beef ribs.  You can order either 3, 5, or 7 ribs.  I went with five thinking we could all share.  That didn't really happen.  I picked these guys up with my hands and got medieval.  What?  Eat ribs with a knife and fork, you say?  You've got to be kidding me.

Their beef ribs are prepared with a proprietary spice rub, slow cooked with hickory smoke, then covered with Lucille's BBQ sauce.  You can order them dry with the sauce on the side but that's a little too dainty for me. 

They have three different sauces you can choose from.  I went with the original which is a Carolina style (tomato based with molasses, cider vinegar, and a secret spice blend). 

They also have a Hot & Spicy (it's Lucille's original but with big doses of garlic, hot sauce, and hot peppers) and a Memphis style (onions, garlic, cider vinegar, dark brown sugar, molasses, and Worcestershire).

All three are terrific and my beef ribs are gone.

On the other side of the table were two full rack of baby back ribs.  Now mind you I had just put away 4 monster sized beef ribs (yes, I ordered five but I sent the fifth one around the table for everyone to taste), but I had to give these a try.

The baby back ribs are also slow cooked with hickory smoke and smothered in original sauce.  Again the meat fell off the bones and now I not only have even more BBQ sauce on my face but the juices are running down my arms.  There are not enough napkins to contain it.  Luckily they folks who work here know these things and show up with hot towels.

I'm not usually big on dessert but I decided to try the "Chris' Famous Bread Pudding" and I'm glad I did.

This bread pudding is done with sourdough bread, peaches, pecans, sweet custard, and topped with a warm bourbon sauce.  I had to remind myself that it's okay to pick up the ribs with your hands and eat them but I shouldn't pick up this plate and lick it.  I didn't... but I wanted to.

I suggest you give Lucille's a try if you can.  And just in case you're not into ribs (I can't believe I just said that) they also do a smoked BBQ half chicken, Texas style beef brisket, BBQ Tri Tip, pan blackened catfish, grilled or smoked salmon, Angus beef New York steak, marinated sirloin, Jambalaya... you get the idea.  Something for everybody.  They even have a gluten free menu. 

So what are you waiting for?  You know you want it.

Tea Smoked Duck

More and more I'm all about smoked meats.  Recently someone mentioned tea smoked duck and I thought I'd give it a go.  I've never cooked duck before but  I've had Duck a l'Orange, so I wondered if I could someway infuse the orange into the ducks without having to make the sauce.

First things first, I need a couple of ducks.  Ducks are usually 5 to 6 lbs so I thought I'd start with two.  That's because if it turns out good we'll all eat a lot.  The other reason is that if a screw something up hopefully one of them will be salvageable.

So I send my wife off to the local Chinese market.  And talk about fresh, these guys were killed, gutted, and defeathered while she was waiting.  Now that's service!

They were both right at 6 pounds.

That's my best duck face.  Now, off with their heads!  How French is that?

I planned to do an overnight brine.  I brined them separately using plastic trash bags tied in a knot.  They wouldn't fit into zip lock bags.

In each bag went:

1 tbs kosher salt
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp black pepper
4 fresh thyme sprigs
2 fresh flat-leaf parsley sprigs
1 small white onion (cut into 8 wedges)
1 cup of Madeira wine
1 cup of chicken stock
1 chopped carrot
1 chopped celery rib
4 oranges halved
1 pint of orange juice.

Into the refrigerator they went.

The next day (about 14 hours later) I took them out of the brine and put them on the counter to come up to close to room temperature.  I scored the skin with a fork.  This is to give the rendering fat a place to exit.  I was careful not to cut into the meat because that can make it very dry.

I didn't have enough room to hang them in the smoker so I used my beer can chicken colonoscopy stands.  Instead of beer I had the cans filled with orange juice.

Instead of being smart and buying loose tea I bought 3 boxes of tea bags.  I'm such an idiot.  So there I was cutting each tea bag open to get the tea out.  60 bags later I had enough to start with.

I put the tea in a small aluminum loaf pan with just enough water to make it damp.  I use the same pans when smoking with wood.  They hold up to the heat and after you're done and it's cooled off you can just throw them away.

So the charcoal is up to 250 degrees and we're off to the races.  The tea put out an amazing volume of smoke... but only for about 10 minutes.  That's when I switched to apple wood that had been soaked in orange juice.  Any type of fruit wood will work.

Because I have a side smoker I rotated the ducks about every 20 minutes.

At about 4 hours I had 150 degrees on an instant read thermometer.  I doubled the charcoal and got the heat up to 475 degrees real fast to get the skin good and brown.  15 minutes later they were at 170 degrees and done.

It was a hit.  The skin was crisp and the meat succulent.  The scoring helped render out enough fat so it wasn't greasy.  I was afraid that I had over done it with all the orange components but surprisingly enough there was just a very mild orange/apple taste to it.

I served with with baked white asparagus wrapped in center cut bacon and mashed potatoes.

There were no left overs.

I plan to do some other recipes using duck but from now on I'm only going to buy breasts and legs.