Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Recent Seafood Favorites
Many of my previous posts attest to the fact that I adore seafood. Over the past 6 months or so, I encountered a couple of truly inspiring and mouth watering preparations.In short, here they are.
The Scratch Bar - Green Mussel and Sea Urchin Sake Shooter
This little shot glass holds a citrusy sake fluid and a skewer of green mussel, pickled onion and a touch of chili. They walk you through the fact that it's a two hand process to bite the mussel, drink the shot, then you get to scoop up a glorious mixture of sea urchin and avocado cream.
Trattoria Neopolis - salmon crudo
I've been to this place a couple of times simply for this amazing couple of bites of salmon. It's sashimi grade rich, fatty salmon with a very refreshing citrus, herb, onion, olive oil seasonings. The fish is then sprinkled with sea salt crystals.
The setting is very charming as well, especially the front patio and the bar.
Cousins Maine Lobster - Lobster Roll
East Coast style seafood "shacks" have definitely been in vogue in the LA dining soon this past year. But quite some time ago this place opened up a pop up restaurant in Pasadena, sharing the space with Live Mixx Lounge.
Their lobster rolls are juicy and naturally sweet. Sadly not too big, they are gone in a couple of bites.
If you are a huge Shark Tank fan like me, you will know that this is one of the show's most successful funded businesses. If you don't mind enjoying freshly shipped Maine lobster in an odd "clubby" type atmosphere, this is much easier than chasing down their trucks or ordering online.
Daisy Mint - Spicy Catfish Salad
Now my third Pasadena area recommendation kind of demonstrates how the area is coming into its own in terms of food. This salad is a knockout for catfish lovers.
Two generous fried catfish filets come tossed with julienned green apples, shallots, scallions, cilantro, heaps of cashews, in a spicy lime dressing. It hits ever flavor and texture. A jackpot dish!
It washes down great with their Lemon Thai Tea, a great alternative to lactose sensitive Thai Ice tea lovers.
Pictured from top, clockwise: Smoked Marlin Tacos (just like those in Baja California), shrimp in butter sauce, Ceviche marinero (with mangos and shrimp in Worcesteshire sauce), Camarones a la Diabla, shrimp Aguachiles.
You can really live out all your shrimp fantasies here, in this Mexican seafood paradise in Inglewood, with so many delicious takes on it. The butter rice, chips and tortillas are even top notch as is their famous Pescado Zarandeado (grilled Snook fish).
Sushi Roku - Chirashi Premium bowl (lunch only)
What is any seafood roundup without sashimi? This gorgeous bowl is off menu and served only during lunch. In fact we had to ask the Manager for it. It is pricey but worth it. The edible flowers add so much beauty to the captivating bowl including fresh fish such as bluefin tuna, toro, Scottish salmon, amberjack, sea bream, sea urchin, marinated salmon roe, tamago, shrimp, octopus and snow crab leg.
This well seasoned cucumber slice shows off their stunning knife work, and the sushi rice is perfect. It was one of the only times I finished all the rice in my bowl and wanted more. Surprisingly good for my expectations in a corporate style restaurant.
These local standouts demonstrate a small sampling of seafood bounty around town. What are your recent favorites?
Baja Summer Trip - Tasting Dinner at Manzanilla
Our "fancy" sit down dinner during the Baja weekend was at Chef Benito Molina’s restaurant Manzanilla in Ensenada. Chef Pablo Diaz was led our inspiring chef's tasting meal.
We really enjoyed the eclectic decor and the grounds. The building contains several rooms and patios, giving a wonderful indoor/outdoor vibe.
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| Pink building is their immaculate kitchen - I peeked through the large window |
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| artwork and Andy Warhol label Perrier bottle |
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| Chef Pablo Diaz |
And then came the luxurious, satisfying meal. I did not take notes during the meal, as with the other tasting meal because between photography and eating, I opted to enjoy the experience more. But I will fill in the captions in the future with more details.
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| amuse bouche and salad with fig tomato olive almond cheese |
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| housemade bread, lime and salt plate for tequila |
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| oysters 4 ways, served on rock salt |
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| abalone 3 ways - the one on left fried with fried parsley (wanted to eat it like a bowl of popcorn!) |
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| Bill Esparza |
He was in very good spirits and spent a long time chatting with us, enjoying a meal and toasting us at the end of the meal.
It was wonderful to have most of Club Tengo Hambre together in one place as they all share a true passion for the region and it's clearly evident.
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| yellowtail curdo and crab claw (removed from shell) |
This innovative plating for the quail dish is based on a game involving a cat and bird. I loved the deconstructed dish, although some of the sauces and pickles overwhelmed the quail flavor. It was tempting to eat one square at a time but they taste better combined into a bite.
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| eel and yellowtail courses |
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| who wouldn't love a purse full of warm, just made tortillas? |
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| tender ribeye steak with finishing salt and fresh salsa - loved this combination |
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| cheese course with local cheese, of course |
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| my favorite dessert of the trip - very textural, creamy and fruity |
Our last evening treat ended with a taste of Mezcal, with a sice of orange slices dipped in ant salt as the chaser. I try anything at least once and this is not my first taste of ant! It capped off our meal quite well.
Baja Summer Trip - Al Fresco Lunch at Finca Altozano
So far I haven't touched upon the vineyards in Valle de Guadalupe. One of our top meals consisted of lunch at Javier Plascencia’s Finca Altozano.We pretty much ate on a hill overlooking the vineyards. Once again the magical atmosphere heightened the effect, but the expertly prepared and seasoned food stood on it's own. I could be eating it in a warehouse and it would still shine.
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| outdoor grill |
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| rounded bench atop the 1-storey "barrels" in previous photo |
Once again we enjoyed the grounds and got situated for some time before sitting to the meal. Watching the chefs grill our meal and hand make tortillas, along with the fresh air, definitely whet the appetite.
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| chef picking produce and herbs |
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| adorable puppies sleeping, to add to the charm |
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| surprisingly the white salsa was the hottest - habanero |
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| cucumber water, local wines and artisanal beers were offered |
And then the meal began.
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| stuffed zucchini |
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| langostinos |
The consensus was that this grilled octopus was the favorite. Impossibly tender, the sauce's unexpected ingredients like ginger and soy sauce really made it irresistable. I soaked up sauce with the bread after eating the octopus.
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| grilled quail |
Another fresh and fantastic bite was the salad. I loved the use of different tomatoes, herbs and red onions, as well as the local cheese.
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| Rib eye and bean fillings |
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| pumpkin and a mango tamal for dessert |
This meal left us wanting more Valle de Guadalupe for sure. More on the way.
