Recipe Finds : Blueberry with salmon

I found this first recipe Blueberry Balsamic Salmon and it did not come out as good as I thought it would with salmon patt. I rated it 8.7/10.
But I found a similar one on the food channel (see below) and perhaps it is better.


Blueberry Balsamic Salmon


Ingredients

1/2 cup frozen blueberries
2 tbsp. balsamic vinegar
2 tbsp. honey
1 tbsp. lemon juice
2 salmon steaks or fillets
(about 6 oz. each)
Oil, sea salt and freshly ground pepper


Directions

Prep time: 10 minutes, Cook time: 20 minutes

Combine blueberries, vinegar, honey and lemon juice in a small saucepan and
bring to a boil. Reduce heat and simmer over very low heat for 10 minutes.
Meanwhile, rinse salmon and pat dry. Brush lightly with oil and season with salt
and pepper. Grill for about 5 minutes per side over medium heat. When salmon is
cooked to your liking, remove from grill and drizzle with blueberry glaze.

Makes 2 servings.
***
Baked Salmon with Blackberry Ginger Glaze

Recipe courtesy Sunny Anderson, 2009

Show: Cooking for RealEpisode: The Good, The Bad, and the Ugly


Ingredients

* 1 cup water
* 12 ounces blackberries
* 1 (1-inch) piece ginger, peeled and sliced into coins
* 1/2 lemon, juice
* 1/4 cup sugar
* 1 tablespoon olive oil
* 4 (8-ounce) skinless salmon fillets
* Salt and freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

In a small saucepot over medium-high heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.

Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes.
Rated: 5 stars out of 52 Reviews

Next Food Network star: Melissa d'Arabian's recipe finds

I tried out for the Next Food Network star TV series but did not make the cut. I'm too old, have not been to culinary school or one of another reasons. I've been on TV, in the newspaper, Bon Appetite magazine, on radio, for my recipes. I've had my (total eclipse) photo in Astronomy magazine and more of my exploits over the years, but also my teaching, traveling and science exploration in various parts of the world. I love to cook, eat, travel and try new and different recipes and more . I love looking for recipes all over, on TV, internet etc.

But in any case, I watch each year to see what happens and who wins and whether I disagree or agree with the final judgement.

Guy Fieri is a food rock star in so many way. I like his shows and his recipes. His personality is great too. This years contestants seems pretty good on the outside but upon inspection you could see that Melissa d'Arabian was the one to beat in so many ways. For her cooking expertise, her ability to roll with the punches, her presentations and outstanding showmanship and cooking amazing food (especially for semi final and final foods which were judged so far ahead of the semis and the final guy (who turned out to be such a joke).

But unlike the last few years, The Food Network judges disagreed and made poor choices knocking out the winner in the semis. She only got back because of fraudulent information by the one that judges wanted to go to the finals (I really don't know what the judges saw in him). That is why I did not have much faith in the judges.

I cheered and hope she would win because she was the best of the lot by far. It just happened that she did win. I mean it was not even close so maybe I have a little more faith in the judges this time. Or maybe it was just so clear cut it was the only decision. Who know. I'm just glad she won.

Her recipes are really a hit already judges upon all the comments and reviews by people going to her site on FN. I've made salmon cakes before but this one sounds even better because of the potato in it and other ingredients.

This one is a real different take off on salmon cakes. I have not made it yet but it sounds so good I just had to post it for you all. She has some other great recipes and as I try them and others, I will post them with my comments and ratings.

Until if you find good recipes that you like, log in as my friend and place your comments etc. Keep the posts positive or tell how you make the dish better. Found a good restaurant and dish , let me know too.

Salmon Cakes
Recipe courtesy Melissa d'Arabian

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Ease of preparation: easy

Restaurant Jerk rules here in this Jamaican restaurant in Texas

I love Caribbean food, jerk food, the flavors and more .So my ears " perked up" when this place was featured on DDD on the Food Network. Maybe someday I will be able to go to this place, But for now all I can do is write more about what they had on the show, and put some more information and related recipes that I find on my blog.

The specialty here is a national treasure marinates curry goat. A little habaneros, sweetness of curry and with rice was real nice. Rice and beans, fried plantains, a soup with intestines. A unique Red Snapper . The fish is fried and goes in the (garlic, onions, red pepper etc) after being fried (OMG I have to find a recipe for that one). But until I find that recipes here is a jerk recipe that Guy makes for one of his shows and that you can try. Jerkl rules!!


Jerked Chicken Kabobs
Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Jerk Chicken Kabobs
•
RECIPE

•
COMMENTS & REVIEWS(43)

Cook Time
10 min
Level
Easy
Yield
4 servings

Recipe Tools:
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Ingredients
• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice
• 1 tablespoon cinnamon stick
• 1 red onion, chopped
• 3 green onions, chopped
• 1/4 cup extra-virgin olive oil
• 1 cup freshly squeezed orange juice
• 1/4 cup soy sauce
• 1/4 cup fresh thyme sprigs
• 1 lime, juiced
• 3 garlic cloves
• 1 Scotch bonnet pepper
• 1 (2-inch) piece fresh ginger, peeled
• Salt
• Pepper
• 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
• Mango Salsa, recipe follows
Directions
In a food processor, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic sealable bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours.
Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.
Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce.
Mango Salsa:
• 2 tablespoons brown sugar
• 3 tablespoons freshly squeezed lime juice
• 1/2 teaspoon hot sauce
• 1 tablespoon minced ginger
• 1 mango, diced
• 1 English cucumber, diced
• 2 green onions, diced
In a medium bowl, combine sugar, lime juice, hot sauce, and ginger. Mix thoroughly and add the remaining ingredients. Toss and refrigerate for 1 hour.

San Francisco - when you eat at the Wharf you need to eat seafood but...

I love walking around the wharf area especially on a beautiful day. But sooner or later with all that is to see and do, one has to eat. The menu is varied . I was not about to perform heresy with this restaurant by eating a cheeseburger, pasta, pizza, chicken or other non seafood items on the menu. I should have tried the signature entree the Cioppino but for some reason I just did not. There was so many items however. It was a couple of years ago but I tried a rather non fancy and dull white fish item that I can't quite remember. All I remember it was one of those dishes that while it was okay it was far from spectacular. I made a mistake. Maybe it was timing or I was rushed and had to walk back soon. I can say I ate there but I should have done better. If you go, try the signature item, crab cakes, fisherman's platter, whole dungeness crab, something you can remember.

Finding Nemo in this great aquarium, the restaurant has ambiance and very good food

Pro shop. Named after the "purple isle" string of islands in the Florida Keys, this restaurant transports you to Florida for fish and much more. It's huge and this restaurant has a bright interior due to the tall glass windows. The menu has a varied menu and good looking fish entrees and more. So I thought this place would be a good place for our little group to come during a Sunday. I was right and made a good choice. We were seated in a cozy little room for our little group. The outside seating looked good but here we had a little solitude. Plus one side of the wall had side of the smaller part of the aquarium so we could "FIND NEMO" in other words look at the amazing fish too as they swam by. My friends were here before and tried the chicken & salad entree. Those were good but we came for seafood. The waitress was very courteous and helpful. I asked about the Islamorada signature famous fish The Smoked Wahoo (a white delicate fish) wrap but it was dip like paste on tortilla and did not sound good to my liking. The fish and chips sounded good to me even thought the waitress admitted she did not eat fried foods and did not know if it was really good. It did not sound "boring at all" so I went for this English staple food. We wanted to go light with the meal and with entrees. My wife chose the Blackened ahi tuna wrap sandwich with sesame slaw. Her tuna sandwich was cooked perfectly. I had been doing Tuna wrong for years and finally learned how to grill or bake it right while in Providence, RI. You have to leave the center tender and pink and that is how my wife's sandwich came - perfect - and she loved. I took a bite and it was good (I love tuna anyway). My beer battered three huge fish and chips pieces were lightly breaded, golden brown from the fryer and were just like this "mate" likes it. Flaky and moist inside the fried exterior, they were delicious. Plus the waitress brought the malt vinegar to the table without asking which was nice. It gives the fish a little extra zing ( and it also good on fries). I usually don't have french fries but I thought well I would go fried all the way today. The fries were long, crispy and delicious. The pieces were so big, I decided to take home two of the big pieces. While watching the fish, the waitress suggested we try the bread pudding which she said was really good. We deliberated but since I love bread pudding I could not pass it up. It came with a scoop of vanilla ice cream and with the sauce a good dessert. Not the best I have ever eaten but it was still tasty. I would definitely come back here and try the other entrees. The menu also have steaks, chicken, more sandwiches, appetizers, other salads and more so even those the title says "fish" there are more options at different price ranges and depending on your appetite Watching the fish in the aquarium is very peaceful, the ambiance is very nice and the place is quite. I don't hunt, shoot or fish, b ut I can always come here to capture some good food and ambiance.

Tasty pickles, awesome chocolate cake, good fish and huge menu

This place has family and "regular" food fare. That and the fact that it is mini chain with 4 places around RI, is another one of reasons why I don't normally frequent a place like this, while traveling the country. But my brother and his family are regulars here so when I came into town, I went for a ride. Supposedly it's a mainstay has it had wholesome food, good prices and a variety of dishes of all sorts. As a gastronomic explorer, I wanted to get an idea of how the food tasted and whether it was better then regular fare.
They have the signature yellow green chip like pickles which were dished out when we arrived. Crisp, tangy and different. There's lots to choose from and that is a good problem as I have hard time making up my mind looking for something new or unusual to try (soups, appetizers, salads, burgers, sandwiches, dinner favorites, Gregg's favorites, sandwiches, RI traditions, clubs, pastries/cakes, deli , pasta dinners, cakes and homestyle pies and cheesecakes, and even low fat entrees). Since it's RI and New England and I remember when I used to eat baked scrod in Providence restaurants, i chose that. It was moist, with flakey crust nicely baked with the sweet potato and rice. We share the huge piece of their premier chocolate cake and it was amazingly moist and chocolate laden. There is much to like about this place, the menu, the variety of fare and the prices. I have vote this place thumbs up because of this. However it's not my type of place to come again as I look for fare that takes food to other levels. But if my brother wants us to come I will. There is enough variety to find regular food again.

China Buffet - it is my chinese "fix" why? good buffet

 I like this buffet for the food which quite good and. When my appetite hungers and I want some Sweet & Sour Soup and am lusting for some Asian fare, I usually go with my "chinese fix" by coming here.
Its reasonably priced, its not too far away for me, the food is consistently good. Meaning that the food, at least that which I ate on the buffet, has good flavor, tenderness and has the flavors.
I get to sample some Chinese fare I don't ordinarily make, like the hot and sour soup, which I should try to make myself. This one is not bad with just the right sour and a little heat. The wonton soup is a little mild but the silky wontons, which I like very much, are soft, supple and light.
I don't bother with salad and other non chinese fare most of the time. I head for the appetizers like the crunchy and meaty chinese wings (seems like a little Chinese spice in them), the crab rangoon (good).
For 2 extra dollars you can have all you want of the thin crab legs (which is a good price).

Hop on over to Jumpin Catfish for great food and prices

We have eaten at this place for several years. Each time the service is great, the food is nicely priced and the seafood ( there is more then that ) is terrific. The menu is large and there is quite a variety, fish , seafood, chicken, game, and much more . There are specials like all you can eat quail ( many ways to have it your ways ), all you can eat fried chicken (awesome) and 2:1 lobsters. The fried chicken is succulent, juicy on the inside and right on crunchy on the outside, The quail has great flavor (the lemon pepper is different ) while the elk steak was very different and had a great taste. The service is attentive and they bring you and keep bringing you all that you want of great tangy coleslaw (we love it almost as good as Kentucky Fried Chicken's ), navy baked beans with bits of ham, and superb hush puppies ( they are made very well here). It does get crowded sometime but the wait is not long. There are always families and sometimes kids but the place is not noisy. The catfish is probably is very good (all you can eat if you want to) but we don't eat catfish so I can't pass along information about how good the lobsters are either. But if these are like the other parts of the menu offerings, it will be spot on good like the other entrees. Jump on over to catfish and try it . There is always something that will make you happy here at qreat prices.

Legal Seafood : its criminal to be this good (at a price)

While there quite a few seafood and fish restaurants from Boston to Providence, Legal Seafood is one that stands out. Starting from one location, locations have blossomed. And through the years so have the menus and prices. We have eaten at the original Legal Seafood and at one of the outlying ones for years. My parents use to go to the one near Providence quite a lot. I remember, eating freshly grilled bluefish with blackened spicy seasonings. Another time with my son, we tried the excellent "chowda" and enjoyed broiled scrod. There are a lot more pricier dishes like grilled swordfish, baked shrimp, Maryland crab, seafood casserole and more The baked sole has also been good.I can't believe it but there are even steaks steaks here but that doesn't quite seem right let alone eating beef here. They must be doing something right as Legal has always been good and consistently makes the grade with succulent seafood of all kinds of types. While there are many seafood restaurants, you have to eat at one of these branches at least once. It's part of my culinary memories for years and still will be when I get back from Kansas to visit family, in the future.

Fiorella's Jack Stack Barbecue: Nice place, versatile menu, good food but it's not the best BBQ



We first came here years ago at the first original one on the Missouri. Very rustic crowded but worth it. The burnt ends were great and so was everything. This restaurant has a lot of character. Then the Overland Park one arrived. Since then have been many times to this location, with friends and ourselves.
This location is big but does not have the rustic flavor compared to the Missouri location to the South. However just like the other location, the menu is huge. Of course there is beef, brisket, pork, fish, sides and desserts so there is lots to choose from. This place is popular so you might have to wait.We did not have to wait long.
This time, I tried a combination plate. I had the burnt ends which the lamb ribs. The lamb ribs were more meaty then I thought they would be and very flavorful.This was a great find. My burnt ends were were meaty and had smoky flavor. The portion was good for about two small sandwiches. I liked the smoky BBQ beans and coleslaw. We tried the huge stack (like a pyramid) onion rings which were succulent. However I think this side is over priced.
My wife's burnt arrived " very burnt " so much so she did not want to eat it. The waitress was nice enough to order another free order of burnt ends that were be more to her liking, juicy, meaty and with less char. Since my wife's portion was going to be thrown away anyway, I asked to take it home anyway and it was okay for me. Previously at another trip, my brother-in-law got the Grilled Salmon which was very good. What is unusual about this fish is that the salmon has meat juices drip on it from above to you get that really smoky taste with the fish. If you don't want any type of beef or if you are a vegetarian that eats fish, then you should be aware of this.
This location can be quite noisy. The crowd was huge but we could still talk. Its a nice place but I have discovered some BBQ places that "give you more bang for your buck". I prefer a place that is not so frugal with the main portion of the meal and provide a bigger portions for the price. While the sides are very good, I would rather pay for more " meat".Still I have to give this place thumbs up. It has ambiance and looks nice and is a nice place to have a dinner or lunch with friends, family, kids and others of all ages. But now when I want BBQ, I will go to some other BBQ places that I have discovered that fills the plate to a greater extent and gives more "bang for the buck".

tasty thai : tasty most of the time

We have eaten here a few times and it was good several times. (I can't remember what we had but it was probably duck). However once time coming back from the airport, I stopped to take something to go. I decided to take fish and their speciality of one of the Thai fish dishes (pompano). I made the mistake of not looking in the box. When I got home, all it was a fried pompano fish which was fried to a pulp and inedible. No vegetables , nothing. I don't even remember there being rice.
Try this place if you are nearby but like I said make sure you know what you are taking if it is take out. If something comes that you did not expect send it back (or before really quiz the server (I would consider them polite but not really that great ).

Rick Bayless recipes and Mexican Everyday book

My wife comes from Chicago originally. While I have been to Chicago, I have never been to one of Bayless's restaurant. I've known about his recipes and his battles with Iron Chef Bobby Flay (Bayless lost by 1). My cable can't get his shows so I started to search for his recipes and books. Recently on Emeril Live on Fine Living he talked about his book while doing a trout entree. His book was mentioned.
Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time") (Hardcover)
by Rick Bayless (Author), Deann Groen Bayless (Author)
Whenever I search for books I start at Amazon.com. While I post my own book review there too, I also look for reviews by others concerning books I might be interested in purchasing. Their views are insightful and I learn more about whether I should buy the book and why. It is more convenient to start her until I check them out personally if I need to. Also I start at Amazon because there are excellent and better prices. There are even used and even new ones (check for the prices and the condition to meet your needs). Usually even with the postage (usually under $4) you save almost half the price! For the price of almost 1 recently, I ordered 3 books about China traveling etc as we are going to China in the summer 2009 to travel and see the total solar eclipse and I want to be prepared as I always am wether I have traveled to Arizona, Europe, and elsewhere.

I found a great review for this book at
http://www.amazon.com/review/R260IYV4SZ34NM/ref=cm_cr_pr_viewpnt#R260IYV4SZ34NM

but even before I (might) get the book I found some links to the recipes on this show including the sauce I was looking for
http://www.foodnetwork.com/emeril-live/mexican-mania-with-rick-bayless/index.html

Sopa de Lima (Yucatan Lime Soup)
Grilled Flank Steak Tacos with Roasted Poblano Chiles, Grilled Onions and Mexican Crema
Striped Bass Veracruz-Style
Traditional Mexican Flan Flavored with Orange and Lime
Lime Ice with Cucumber and Mint
Trout with Macadamias, Serrano and Green Beans (Trucha con Macadamias, Chile Serrano y Ejotes)
Here is one of the recipes
Grilled Flank Steak Tacos with Roasted Poblano Chiles, Grilled Onions and Mexican Crema
Recipe courtesy Emeril Lagasse, 2006
Show: Emeril LiveEpisode: Mexican Mania with Rick Bayless
RECIPECOMMENTS & REVIEWS(2)
Cook Time
18 min
Level
Intermediate
Yield
6 to 8 servings
Recipe Tools:
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Ingredients
1 cup heavy cream
2 tablespoons buttermilk
3/4 cup finely chopped onion
6 cloves garlic, minced
6 tablespoons vegetable or olive oil
1/4 cup lime juice
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano, crumbled
2 1/2 teaspoons salt
1 3/4 pounds flank steak, trimmed of surface fat and silverskin
4 to 6 poblano chiles
2 large onions, cut crosswise into 1/2-inch thick slices
Toothpicks for securing onion slices on grill
12 to 16 corn tortillas
2 limes, cut into wedges, optional
Directions
The day before you plan to make the tacos, combine the heavy cream and buttermilk in a glass bowl or jar with a lid and stir or shake well to blend thoroughly. Allow to sit in a warm place, unrefrigerated, until cream is thickened and somewhat "set," up to 6 hours. Shake well and refrigerate overnight before using.

In a blender or in the bowl of a food processor, combine 1/2 cup of the onion, the garlic, 3 tablespoons of the vegetable oil, half of the lime juice, cumin, oregano and 1 teaspoon of the salt. Process until smooth. Place the flank steak in a shallow non-reactive dish and spoon the marinade over the meat. Turn the steak so that both sides of the meat are in contact with the marinade and cover with plastic wrap. Refrigerate for at least 1 hour and up to 4 hours, turning occasionally.

While the meat is marinating, prepare the poblanos: Place the poblanos over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over. Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes. Remove the poblanos and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers. Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin. Slice the poblanos into thin strips and place in a small mixing bowl. Set aside at room temperature for up to 2 hours, until ready to serve the tacos. (Poblanos may be roasted 2 days in advance and kept refrigerated in an airtight container. Bring to room temperature before using.)

Preheat a grill to high.

Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill. Brush the slices on both sides with 1 tablespoon of the remaining olive oil and place the onion slices on the grill. Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes. Remove the toothpicks from the onion slices and add the onions to the poblanos, separating the onion rings with your fingers. Toss to combine. The heat from the hot onion slices will warm the poblanos. Add the remaining 2 tablespoons of lime juice and season with 1/4 teaspoon of salt. Set aside until ready to serve the tacos.

Remove the meat from the marinade and shake or use a spoon to remove any excess. Rub the meat all over with the remaining 2 tablespoons of vegetable oil and season on both sides with the remaining teaspoon of salt. Grill the steak, turning once, to the desired degree of doneness; for medium rare, this should be 6 to 8 minutes per side. Transfer the steak to a cutting board and let rest for 10 minutes.

While the meat is resting, heat the corn tortillas as instructed on the package. Wrap in aluminum foil to keep warm.

When the meat has rested, slice against the grain into very thin strips and serve, with the warm tortillas, poblano-onion mixture and crema. Serve with lime wedges, if desired.

This one also looked good

Grilled Flank Steak Tacos with Roasted Poblano Chiles, Grilled Onions and Mexican Crema

Ingredients

• 1 cup heavy cream

• 2 tablespoons buttermilk

• 3/4 cup finely chopped onion

• 6 cloves garlic, minced

• 6 tablespoons vegetable or olive oil

• 1/4 cup lime juice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried Mexican oregano, crumbled

• 2 1/2 teaspoons salt

• 1 3/4 pounds flank steak, trimmed of surface fat and silverskin

• 4 to 6 poblano chiles

• 2 large onions, cut crosswise into 1/2-inch thick slices

• Toothpicks for securing onion slices on grill

• 12 to 16 corn tortillas

• 2 limes, cut into wedges, optional

Directions

The day before you plan to make the tacos, combine the heavy cream and buttermilk in a glass bowl or jar with a lid and stir or shake well to blend thoroughly. Allow to sit in a warm place, unrefrigerated, until cream is thickened and somewhat "set," up to 6 hours. Shake well and refrigerate overnight before using.

In a blender or in the bowl of a food processor, combine 1/2 cup of the onion, the garlic, 3 tablespoons of the vegetable oil, half of the lime juice, cumin, oregano and 1 teaspoon of the salt. Process until smooth. Place the flank steak in a shallow non-reactive dish and spoon the marinade over the meat. Turn the steak so that both sides of the meat are in contact with the marinade and cover with plastic wrap. Refrigerate for at least 1 hour and up to 4 hours, turning occasionally.

While the meat is marinating, prepare the poblanos: Place the poblanos over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over. Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes. Remove the poblanos and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers. Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin. Slice the poblanos into thin strips and place in a small mixing bowl. Set aside at room temperature for up to 2 hours, until ready to serve the tacos. (Poblanos may be roasted 2 days in advance and kept refrigerated in an airtight container. Bring to room temperature before using.)

Preheat a grill to high.

Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill. Brush the slices on both sides with 1 tablespoon of the remaining olive oil and place the onion slices on the grill. Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes. Remove the toothpicks from the onion slices and add the onions to the poblanos, separating the onion rings with your fingers. Toss to combine. The heat from the hot onion slices will warm the poblanos. Add the remaining 2 tablespoons of lime juice and season with 1/4 teaspoon of salt. Set aside until ready to serve the tacos.

Remove the meat from the marinade and shake or use a spoon to remove any excess. Rub the meat all over with the remaining 2 tablespoons of vegetable oil and season on both sides with the remaining teaspoon of salt. Grill the steak, turning once, to the desired degree of doneness; for medium rare, this should be 6 to 8 minutes per side. Transfer the steak to a cutting board and let rest for 10 minutes.

While the meat is resting, heat the corn tortillas as instructed on the package. Wrap in aluminum foil to keep warm.

When the meat has rested, slice against the grain into very thin strips and serve, with the warm tortillas, poblano-onion mixture and crema. Serve with lime wedges, if desired.

also recently I had tried Emeril's Yucatan Lime Soup (see below) but it was not as good as I thought it was going to be . It was too limey or something needed to be with it to make the Lime better.

Sopa de Lima (Yucatan Lime Soup) was e-mailed
Emeril Lagasse
Sopa de Lima (Yucatan Lime Soup)

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Mexican Mania with Rick Bayless

Ingredients

* 8 corn tortillas
* 1/2 cup vegetable oil
* Salt
* 1 medium onion, chopped
* 1 celery rib, thinly sliced
* 1 carrot, thinly sliced
* 1 jalapeno or serrano pepper, stemmed, seeded and finely chopped
* 4 cloves garlic, minced
* 1 bay leaf
* 1/4 teaspoon dried Mexican oregano, crumbled
* 1 large tomato, peeled and chopped
* 8 cups chicken stock or canned low sodium chicken broth
* 1 1/2 pounds boneless, skinless chicken breasts
* 2 green onions, finely chopped
* 3 limes, juiced (about 1/3 cup)
* 1 large avocado, pee

Directions

Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.

Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.

When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.

I found this one that was pretty similar
http://www.cooks.com/rec/view/0,1648,130176-249196,00.html

another recipe had a pinch of cloves in it and maybe that is what was missing in some of these soups. The Worcestershire sauce might be the missing "keep it up another level " that I was looking for. I will let you know when I try it. If you try it first let me know!

CHICKEN, LIME AND TORTILLA SOUP

1/2 lb. chicken breast, boneless and skinless
4 cups chicken stock
juice of 3 limes
1/2 cup tomato juice
1/2 cup chopped red bell pepper
1 tsp. chopped green chilies
1 jalapeno, chopped
1/4 cup cilantro, chopped
2 tsp. Worcestershire sauce
3 green onions, chopped
1/4 cup rice
1/4 cup corn
1 avocado per each bowl (diced small)
1 cup mixed Mexican cheese (shredded)
1 tsp. minced garlic
1/2 tsp. ground black pepper
salt to taste
tortilla strips

Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.
While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or strips.

Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes.

Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Tomato BBQ Sauces

Tomato BBQ Sauces are ones I really like. They are traditionally thick and sweet barbecue sauces. Here is more about dos and don'ts in a good article I found
http://bbq.about.com/od/barbecuesauce/a/aa020798.htm?nl=1

Go fish: Eating Fish everywhere

Tonight, there is a Sturgeon battle between Iron Chef America Michael Symon and Toronto chef and chef for the FN series which I have grown to like, Restaurant Makeover.

I had sturgeon aboard a train from Moscow to St. Petersburg. It was quite good. I remembered I had seen huge sturgeon in special ice glasses in tanks at the Worlds Fair in Montreal in 1963 when I was young.

I grew up in Rhode Island and we had fish all the time at home and when we went out to eat. I ate a lot of flounder too as well fish and chips. In NC and in Ann Arbor, MI where I worked and went to school as well, I ate in restaurants. When I got to Kansas, at first some fish was difficult to get but after a few years it was commonplace to find most fish.

I had butterfish (Barrundi) at Ming Tsai's place and the dish was amazingly good. In Mazatlan, Mexico, I had swordfish for breakfast. I love tuna but only recently have learned to cook it rare. Swordfish is also great on grill while Orange Roughy really tastes good if you marinate it in tomato juice for while first before barbecuing or putting in oven. Talapia I've had in several ways and cook it at home quite often. Red Snapper is real good and

Of course I love salmon, grilled in everyway. I also love lox, with creamcheese, a bagel, onion, capers, tomato. I also like kippers, smoked fish, sardines in tomato sauce or other ways.

I have had fish with Thai, Chinese, in chowders. I have not had a lot of ceiche but that is probably next. I like gefilte fish, had cioppini fish stews in San Francisco and different fish dishes including blackened (I love the spiciness) redfish in New Orleans. I've had other fried fishes too.

Go fish!

Eating in Las Vegas and high priced fish grub

On teacher salaries, we don't eat out at real expensive priced restaurants hardly at all. The most expensive places I have been over the years have been Al Forno's in Providence, RI; J Bar in Tucson, AZ and Ming Tsai's Blue Ginger near Newton, MA.

These restaurants were outstanding and our meals were too. They were different then the normal fare we eat at other restaurants locally and had dishes which were different and what I call above the level. But we did not pay $40 per person etc like some people do and order at places in Las Vegas and other places.

Recently on one of Emeril's shows he showed off recipes from his restaurant the New Orleans Fish house. It was meant to open up peoples' eyes about eating fish " in the desert." Apparently it not only opens up the wallets of the people but also their eyes.

I took a look at the trip advisor forum board which I have posted some of my reviews and look at other reviews.
http://las-vegas-hotels.tripadvisor.com/ShowUserReviews-g45963-d422641-r2846784-Emeril_s_New_Orleans_Fish_House-Las_Vegas_Nevada.html

Fish is not some place I would go to order $40 piece of fish entree. But many do. If you look at the reviews of the different rating on the food you will see it varies from excellent to poor which to me is not what I expected. I mean people have different tastes etc . But many of the reviews listed that the meals were not cooked well, some got food poisining (it does happen ), they thought the food was not worth and more. I can't understand how anybody would eat one of these high prices meals and then not send it back if it is not exactly done, what they expected etc (Some did and commented on it but others ate it and then complained in the review).

I was going to get a beef dish but the waiter suggested the special fish dish. On his suggestion, I ordered it and I am glad I did. (my food review is in the blog earlier toward last March).

My meal at Ming's Tsai's place was fish (barrundi) and it cost $26 and it was impressive because it was very different and was well plated, cooked perfectly and looked great too. I did not get sick.

I also look at the reviews of what people cooked from the recipes on the food channel and they are really interesting. I learn from their reviews whether they like the meal or not and even if they have tweaked the dishes and how and why. When that happens and I try different dishes that I make , I also post them here too.

Meanwhile if you eaten at real expensive places anywhere and either liked them or did not like the meal contact me and post your comments !

Hailbut battle Iron chef

This happened last year. Lately they are replaying some of the best ones and I new this one would be close. Batali battled Texas chef Charles Clark. Great recipes, subtle flavors , different types of dishes with lots of color. All judges seem to enjoy all the meals, tastes and plating so this was going to be tough.
Batali had a a nice halibut chowder another one with halibut and grapes. Clark has some very multifaceted dishes including a ceviche. Maybe this was not elegant enough?
My inclination was Batali by +2 before the verdict.
Clark was +1 on plating
Clark was +2 on originality which was really interesting
Batali scored +4 on taste which gave him a razor thing edge by +1.

This happened last year. Lately they are replaying some of the best ones and I new this one would be close. Batali battled Texas chef Charles Clark. Great recipes, subtle flavors , different types of dishes with lots of color.

All judges seem to enjoy all the meals, tastes and plating so this was going to be tough.
My inclination was Batali by +2 before the verdict.
Clark was +1 on plating
Clark was +2 on originality which was really interesting
Batali scored +4 on taste which gave him a razor thing edge by 1.

Here is Clark's very nice website with changing photos and music. Take a look at the menus.
The SMOKED PEPPERED TROUT SALAD WITH SPINACH, AVOCADO AND CREAMY BACON VINAIGRETTE sounded interesting.


small plates before lunch
PAN FRIED OYSTERS WITH TASSO CREAM 10.
BUTTER LETTUCE WRAP WITH BABY OCTOPUS, CALAMARI AND MISO VINAIGRETTE 9.
GRAND SEAFOOD PLATTER SERVED COLD WITH HERB AIOLI (PER PERSON) 12.
SEARED AHI TUNA WITH GINGER AND CHIVE 11.
GOAT CHEESE GRATINEE WITH PORTABELLA MUSHROOMS AND WILD GREENS 9.
CRISPY CALAMARI WITH LIME SAMBAL CHILI AIOLI 7.
ICEBERG WEDGE SALAD WITH GREEN GODDESS DRESSING 5.
NICOISE SALAD WITH PORTUGUESE PRESERVED TUNA LOIN 10.
GRILLED SHRIMP WITH CRABMEAT CORNBREAD AND TASSO CREAM 13.
IBIZA CAESAR SALAD WITH HEARTS OF ROMAINE SPINACH AND ARUGULA 7.
SIMPLE TABLE SALAD WITH VINEGAR AND GOOD OLIVE OIL 5.
soup
BASQUE GREEN PEPPER AND CRAB BISQUE CUP 5. BOWL 8.
sandwiches

GRILLED CHICKEN WITH WHITE CHEDDAR DIJON AND BACON 8.
I. F. W. B. HAMBURGER GRILLED WITH WHITE CHEDDAR CHEESE AND BACON 10.

pizza
FRESH MOZZARELLA, TOMATO, ROASTED GARLIC AND FRUITY OLIVE OIL 9.
LOCAL GOAT CHEESE, PORTABELLA, OVEN DRIED TOMATO AND APPLE SMOKED BACON 9.
BURATTA CHEESE WITH CRISPY PANCETTA AND ARUGULA 9.


All split entrees $3

*(*

ALL SPLIT PLATES 3. 19% GRATUITY ADDED TO ALL PARTIES OF SIX OR SO NO CIGAR OR PIPE SMOKING PLEASE

small plates before dinner
SEARED AHI TUNA WITH GINGER AND CHIVE 11.
RISOTTO WITH CRIMINI MUSHROOM, GRANA CHEESE AND WHITE TRUFFLE OIL 8.
GRAND SEAFOOD PLATTER SERVED COLD WITH HERB AIOLI (PER PERSON) 12.
SPANISH PIQUILLO PEPPERS STUFFED WITH SMOKED DUCK BREAST AND PISTACHIO 11.
WHOLE GRILLED SHRIMP WITH CRABMEAT CORNBREAD AND TASSO CREAM 14.
CRISPY CALAMARI WITH LIME SAMBAL CHILI AIOLI 10.
SNAILS WITH ANCHOVY AND WALNUT SAUCE 9.
GOAT CHEESE GRATINEE WITH PORTABELLA MUSHROOMS AND WILD GREENS 9.
SPANISH OLIVES, JAMON SERRANO AND MANCHEGO CHEESE 10.
PAN FRIED OYSTERS WITH TASSO CREAM 12.
LAMB CHOP WITH CHICK-PEA, WILD OREGON GREENS AND MARCONA ALMONDS 15.
BUTTER LETTUCE WRAP WITH BABY OCTOPUS, CALAMARI AND MISO VINAIGRETTE 9.



small salads or soup
ICEBERG WEDGE WITH GREEN GODDESS DRESSING AND TOMATO 5.
IBIZA CAESAR SALAD WITH HEARTS OF ROMAINE, SPINACH AND ARUGULA 8.
BASQUE GREEN PEPPER AND CRAB BISQUE CUP 5. BOWL 8.


pizza
FRESH MOZZARELLA, TOMATO, ROASTED GARLIC AND FRUITY OLIVE OIL 11.
LOCAL GOAT CHEESE, PORTABELLA, OVEN-DRIED TOMATO AND APPLE SMOKED BACON 11.
BURATTA CHEESE AND CRISPY PANCETTA WITH ARUGULA 11.

ALL SPLIT PLATES 3. 19% GRATUITY ADDED TO ALL PARTIES OF SIX OR SO NO CIGAR OR PIPE SMOKING PLEASE
dinner main courses
COWBOY RIB EYE WITH CHIPOLINI ONION AND TRUFFLE AU JUS 34.
FRESH FISH SIMPLY GRILLED WITH LEMON AND SEA SALT MARKET PRICE
MOROCCAN GRILLED SHRIMP WITH GOAT CHEESE POLENTA 25.
GRILLED PORK CHOP WITH SAGE AND MADEIRA 26.
LOCAL GUINEA HEN BRAISED WITH TARRAGON AND BLACK TRUFFLE PEELINGS 25.
CATALONIAN MEATBALLS WITH PAN JUICES AND MASHED POTATO 17.
GRILLED ATLANTIC SALMON WITH PROVENCAL 24.
CHERMOULA CRUSTED REDFISH WITH QUINOA PROVENCALE 27.
BASEBALL CUT BEEF TENDERLOIN WITH RED WINE DEMI GLAZE AND BOURSIN CHEESE POTATO 29.
PAN SEARED PASTA WITH ROASTED CORN, WILTED GREENS AND TRUFFLED CORN BROTH 14.
SIX HOUR BRAISED LAMB SHANK WITH SPANISH MINT OIL 24.
COLORADO RUBY RED TROUT WITH SALSA VERDE 26.
GRILLED SUPREME CUT CHICKEN BREAST WITH ROSEMARY INFLUENCED OLIVE OIL 14.
KODIAK ISLAND HALIBUT WITH OLIVE OIL BRAISED TOMATO, YELLOW BEET, ARUGULA
AND BLUE CRAB SUMMER SALAD 31.

side dishes ( all $5 )
MOROCCAN STYLE CARROTS
PUREE OF CELERY ROOT WITH SMOKY BACON AND PARMESAN
CREAMED LEEKS
GRILLED ASPARAGUS WITH SOFT FRIED EGG

lunch main courses
LOCAL GUINEA HEN BRAISED WITH TARRAGON AND BLACK TRUFFLE PEELINGS 13.
FRESH FISH SIMPLY GRILLED WITH LEMON AND SEA SALT MARKET PRICE
SMOKED PEPPERED TROUT SALAD WITH SPINACH, AVOCADO AND CREAMY BACON VINAIGRETTE 12.
CATALONIAN MEATBALLS WITH PAN JUICES AND MASHED POTATO 11.
CHICKEN BREAST SALAD WITH AVOCADO AND WALNUT OIL 12.
SEARED TUNA STEAK WITH TOMATO CAPER VINAIGRETTE AND WHITE BEAN SALAD 17.
BREAST OF CHICKEN STUFFED WITH RICOTTA, SWISS CHARD AND SMOKED HAM 11.
SIX HOUR BRAISED LAMB SHANK WITH SPANISH MINT OIL 16.
AHI TUNA SALAD WITH OVEN-DRIED TOMATO, ROASTED GARLIC, GRILLED PORTABELLA MUSHROOM
AND LOCAL FETA CHEESE WITH AGED RED WINE VINEGAR AND GOOD SPANISH OLIVE OIL 14.
GRILLED SUPREME CUT CHICKEN BREAST WITH ROSEMARY INFLUENCED OLIVE OIL 10.
GRILLED ATLANTIC SALMON WITH PROVENCAL 16.
BUTTERMILK FRIED CATFISH FILET WITH CRAWFISH MASHED POTATO 12.
LIME AND GARLIC GRILLED SHRIMP WITH HERB BUTTER PASTA 12.
CHERMOULA CRUSTED REDFISH WITH QUINOA PROVENCALE 17 .
COLD RIB EYE SALAD WITH ARUGULA, BLUE CHEESE, RED ONION, HEARTS OF PALM
AND DIJON VINAIGRETTE 14.
ROASTED PORK TENDERLOIN WITH CREOLE MUSTARD AND GREEN PEPPERCORN BUTTER 13

Most expensive pizza

I will travel to NYC next May but I won't be eating this pizza. I saw it on TV. The most expensive pizza with different types of caviar, creme fresh, lobster meat and more. There is another version I think had gold foil on it.

http://www.msnbc.msn.com/id/17627149/

These two dishes from Diners, Drive-In and Dives are ones I will try

These look like winners to try. However I will substitute the meat in the sandwich with either beef, lamb or ground chicken or a combination. The other one looks good as is but I think you can use different types of fish.

Cabbagetown Market- Banh Mi Sandwich
Recipe courtesy owner Maria Locke of Cabbagetown Market in Atlanta, GA.
See this recipe on air Sunday Aug. 24 at 3:00 PM ET/PT.
Show: Diners, Drive-ins and Dives
Episode: Totally Unexpected
1 pound ground pork
1 shallot, minced
1 stalk lemongrass (outer husk removed), sliced paper thin
1 tablespoon fish sauce
A dash Asian five-spice powder
Salt and freshly ground black pepper
French bread, for serving
Lettuce, for serving
Pickled vegetables, for serving, recipe follows
Cilantro mayonnaise, for serving, recipe follows

Add all ingredients into a large bowl and mix to thoroughly combine. Form 4 ounce patties and grill until well done. Place 2 patties into lightly toasted soft French bread cut with a hinge along with lettuce, a generous helping of pickled vegetables, and cilantro mayonnaise.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Pickled carrots and radishes:
10 radishes, thinly slices
5 to 7 carrots, julienned
1 cup rice wine vinegar
1 tablespoon hot sauce (recommended: Sriracha)
Dash sugar
Salt

Place the sliced vegetables into 1 cup rice wine vinegar mixed with hot sauce, a dash of sugar, and a dash of salt. 15 minutes in the vinegar should leave the vegetables with a nice crunch. They can be left in the vinegar for an indefinite amount of time, however. The vinegar can be saved and used again later.

Cilantro mayonnaise:
1 bunch cilantro leaves, roughly chopped
1 cup mayonnaise

Simply mix the chopped cilantro with the mayonnaise

Bryant Lake Bowl - Smoked Trout and Beet Salad with Green Goddess Dressing
Recipe courtesy chef Al Potyondy-Smith and owner Kim Bartmann of Bryant Lake Bowl in Minneapolis, MN
See this recipe on air Sunday Aug. 24 at 3:00 PM ET/PT.
Show: Diners, Drive-ins and Dives
Episode: Totally Unexpected
Salad:
Romaine or leafy lettuce, of your choice
Shredded baby spinach
2 to 3 smoked trout cleaned and shredded
2 to 3 cucumbers, peeled and julienne
3 to 4 red beets
Baguette, optional

Green Goddess Dressing:
3 cups mayonnaise
1/2 cup buttermilk
1 cup sour cream
1 cup plain yogurt
1 bunch freshly chopped parsley leaves
2 tablespoons freshly minced chives
1 tablespoon freshly minced tarragon leaves
1 tablespoon champagne vinegar
2 tablespoons minced garlic
2 tablespoons lime juice
1 teaspoon black cafe pepper
1/2 teaspoon salt

Preheat the oven to 350 degrees F.

Prepare the beets by cutting off the 2 ends and the greens. (The greens can be used in another recipe if you like...) Next rub down the beets with olive oil and wrap them in tin foil. Place them in a shallow pan or dish and bake them for 1 to 1 1/2 hours or until a knife slides in and out of the beets easily. When the beets are finished, rubbing the skins off with a towel can peel them. Julienne the beets.

Prepare the trout by skinning and deboning it, and shredding it to the size you prefer. I like to shred it very finely, so that every bite of salad has a bite of trout. If you can find already deboned smoked trout, it will reduce your prep time significantly.

Place the lettuce and spinach on a plate and build the other ingredients onto the salad, as you like. I like to run each ingredient down the side of the mountain of greens in sections and mix as I eat.

Dress the salad with Green Goddess Dressing, and serve with a fresh baguette.

Mix everything in a 2 quart bowl or larger.

Can be stored in your refrigerator for up to 7 days.

If you like your dressing greener, increase the herbs.

If you like your dressing leaner, leave out buttermilk and add 1/2 cup yogurt to replace it. And if you like it meaner, up the herbs, the pepper (or use white pepper!), and the garlic!

Yield: about 1 1/2 cups

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Book review: The Korean Kitchen

I have quite a few Asian and other cookbooks. I have been to several Korean restaurants, tried some and found recipes in these books I have and on the internet. My two kids gave me this book as a present (it is the older one from 1993). The author writes for many magazines but it seems like he is more a traveler then a chef. But still he must like the food enough to be able to write about it and post the 140 recipes in the book. The book does not have photos but that does not bother me. I can cook and I don't need the fancy photos. It is the ingredients and the instructions that are important. The ingredients are easy to find and use. American based measurements are used so you don't have to hunt. The Seng Sun bulgogi BBQ (spiced fish) was very good (9.7/10). I marinated the fish with the paste and put the fish on my gas grill. Fish came out great with a little kick to it and a level above average stuff which is what I look for. It was different. There is a good variety of recipes for kimchi (spiced cabbage), vegetables, soups, rice and noodles and meat and poultry.I've only gotten started but you can bet I will try more of the recipes. It's a good place to start with Korean recipes if you want to go beyond regular Chinese. (PS Don't be scared that the recipes might be too hot. They aren't but you can always scale the ingredients up or down a bit. So don't let Korean, Thai, Vietnamese or other Asian foods scare you away because you think it is too spicy (which is what I always hear). You don't know what you are missing if you don't go beyond Chinese.)

Finally tried Ming Tsai's restaurant in MA

I have always liked Ming Tsai's East West fusion style as it is very cool and different. It is so out of the ordinary. I always look for new and interesting meals, recipes and things to try.

Ming always portrays something out of the ordinary either through his methods, techniques, his shows, recipes, tips and much more.

Plus the fact that he started out wanting to be an engineer in college, went to Yale University, was a professional squash player and then turned his interests toward to the Culinary world well I think that is even more "kewler!"

Read more http://www.squashtalk.com/html/news/may04/news04-5-187.htm

I've liked his style for years and like that he only has one restaurant and pours everything into it (compared to then other chefs like with the Food channel etc etc who have several). I don't like to go to franchise type restaurants if I have my rather, and avoid thai and other restaurants that have several of the same sort of chain. I like to go to the original places that have the same chefs, style etc. Sometime the food is better at one of the places then the others.

With Blue Ginger, what transpires is made from one place and one place only. I kind of like that. and eventhough I originally come from Providence RI and have gone to Boston and RI frequently, we never tried this place. But what spurred me onward was this blog and more recipes and restaurants that I am trying. So we finally went to eat at Ming's place Blue Ginger with my mother and sister.




We went at lunch time. I was the only male in the place though. It was pretty full, not packed and has a nice airy feeling to the whole place. Not noisey at all. The decor inside is bright and it has an award winning design I have found. I was surprised to see so many chefs working at the chef/grill/wok stations.

There are so many restaurants whether you like it or not always have the same menus to try. Sometimes there new specials etc which is good too. Here at Blue Ginger the menu is always changing and also reflects what food is at hand and fresh too. This gives a restaurant more versatility and freshness. Plus the waiter/waitresses have to be "at the top of their game" to know and tell the customer what is the best for them even for that day.

The waiter was excellent. I thought about trying a beef entree but the courteous waiter suggested (with no reservations and hands down) that I needed to try the butter fish. His recommendation was good enough for me. My mother would try the the Asian style salmon and my sister another entree. We ordered an entree or two.

I did not have my camera as I left it back in Kansas. So I had to think "outside the box". Why not use my Treo's camera? I have started taking pics with my pda camera and although they are not great pics, its at least a visual representation from these words. So I could show more about this review in a visual more meaningful way now and in the future for this review and the rest of my blog's entrees.


The butterfish fish entree was not only pretty to look at it was magnificent.
It tasted like "butter!". I think I heard that this fish is better due overfishing as it is chosen because of the popularity and use of the redfish, used in so many Cajun recipes.


It even had some little green fish roe caviar on it which was kind of cool. Many might not notice it and the waiter was even hesitant to tell me about when I asked what it was (I have been to Russia and had red and yellow caviar but this greenish tined roe or caviar was much smaller). Very nicely presented with great plating. The look/ plating , the unique tastes and everything just fabulous. I would rate this meal 9.9/10 (probably the highest I have ever given a recipe).




My mother really like the salmon.

My sister loved her dish too.

Plus the price was most affordable for all the food we got and the quality.



On the way I out I bought a copy of his book "Ming's Master Recipes" (he has a already signed it and was not there but it would have been even better) mainly because there are different recipes then I had seen.

I had a gift to remember the place by until when I come back. The cranberry teriyaki sweet potato I made was great and the glaze on lamb was good too. More about this trip to Ming's with more specifics coming soon with photos on my website

http://www.ming.com/blueginger/bluegingerEvents.htm
Technique for mincing garlic
http://www.ming.com/techniques/April.htm


Now from an email and link I see it is expanding.
Blue Ginger
(781) 283-5790 www.ming.com... 583 Washington St, Wellesley, MA 02482
reviewed by
Dr. Eric Flescher, Olathe, KS(dreric1kansas@aol.com), The Traveling Gourmet