Caldo Verde with added halibut. Freshly baked focaccia.
The hali we caught ourselves. Tomatoes, onions, spuds, carrots, beans, kale, and bay from the garden.
17 Likes
Family Diwali dinner tonight
— Bhajiya (fritters / tempura) — potatoes and onions (separately)
— Puris (pls note “caramelized” puris before enthusiastic fryer was checked)
— Chhole (chickpeas)
— Cauliflower and peas
— Lachko dal (family dish)
— Mango pulp & mango lassi
— Rice (for me, I don’t like puris much at the best of times)
No dessert bec we are still working our way through birthday cake and Diwali party sweets.
19 Likes
19 Likes
I went to a late afternoon screening of The Conclave (very good) yesterday followed by drinks and dinner for a lively discussion of the film. I ordered a shrimp papardelle with a roasted red pepper sauce, capers, black olives, and feta. The pasta was the winner and I’m pretty sure it was made in house and the sauce was lovely. The shrimp was way overcooked though and the olives had the taste and texture of canned olives. I would have preferred some that were a little more briney. My spicy shrub was probably one of the best mocktails I’ve had.
10 Likes
Shame about the canned olives and overcooked shrimp! Way to taint an otherwise nice dish.
I’d rather err on the shrimp being ever-so-slightly underdone than over, and I adore pappardelle.
What kind of shrub?
1 Like
Agreed about the pasta dish. They had a small work station set up near the bar with a table with a pasta machine on it and an assortment of attachments. I assume they use it for making the pasta in-house. When I cook shrimp at home I add it to the dish at the very last minute since they cook very quickly and are easy to overcook. I’ve been to that resto a few times now and their dishes are spot on. Maybe I just got a chef that was distracted? And they source a lot of their products from local farms so I was surprised they used “low end” olives for such a carefully prepared dish.
The shrub had ginger beer, lime juice, and blueberry syrup. I think I’m forgetting something… It was very good though 
1 Like
we’re not allowed to own individual bbqs in our fl. community and the big community grill is hard to get hot so I end up placing a small grate over a charcoal chimney and putting the whole thing on top of their community gril.
measures close 900f at the top with occasional four foot flames shooting out of the chimney depending on how fatty a cut I’m grilling. Eventually I’m sure someone will complain but for now, a nice hack.
Picked up a 2 inch tomahawk from Walmart, they source and distribute their own angus beef, we find it excellent. Given the thickness of the cut, I was able to develop a nice crust and still hit our medium rare target.
19 Likes
That sounds delish! I love a ginger beer with a spicy kick — surely not a surprise to anyone here 
Hey kids, been home from Japan about two weeks, spent the first week in a jet lag haze, but have been working on this blog post since I got back - lots of food stuff in here but also trip details, which may not be of interest to everyone. Very long, but hope you’ll read and enjoy! We had an amazing, delicious time.
Dinners since I got home have been mostly my sister and I trying to recreate our Japanese meals 
with things we brought home, and/or the BF making me delicious salads to get back on track. Posting a few of those soon.
Came home unscathed but this weekend caught a cold so I’m home sick today.
Look forward to catching up on your good meals!
22 Likes
that is a gorgeous hunk of meat!
4 Likes
That’s a very cool idea
1 Like
That’s what she said
3 Likes
Wow - what a trip! It sounds overwhelming and wonderful, and I hope you’re able to go back soon. Thank you for writing this and taking us with you.
2 Likes
are we still talking about steak? 
2 Likes
Arroz con Pollo - Braised chicken thighs with calrose rice, green peppers, onion, garlic, olives, capers, pimentos, cilantro, white wine vinegar, red pepper flakes, tomato sauce and chicken broth
12 Likes
Monumental trip and food reporting!!! So much fun to read, thank you!
4 Likes
Pan fried bone-in pork chop on a bed of sauteed romaine, roasted potatoes and carrots and cherry tomatoes. Spicy heat courtesy of Calabrian chilis in oil.
17 Likes
Amazing trip report, thanks for taking us along!
1 Like
Not long enough!!! Absolutely fantastic write up!
Damn we 
!!!
3 Likes
(post deleted by author)
