Archives for: December 2010, 12
From the Blog Journal: November 2009
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Recently I've tried some new bites: Here's what is B-good and I've really enjoyed:
- Salmon Fajitas at Chevy's Fresh Mex: Delicious grilled salmon, bell peppers and onions. Chevy's also has a number of salads. You can get one with their grilled salmon: What a treat.
- Horseradish Cheddar: A local deli sells this. It's marvelous sliced and rolled with thin-sliced roast beef. You can then slice it in strips and toss it with a salad.
- Dill Havarti: Melt this over an open-faced roasted turkey or salmon sandwich. It's somewhat creamy and delicate.
- Pepper Jack: Another pungent winner. Wakes everything up. Re-discover it.
- Salmon Pakoras: An Indian restaurant takes chunks of tandoori-roasted salmon, dips them in a thin (uh oh) bajri batter (contains garbanzo flour) and flash fries them.
- Paneer Pakoras: They do the same thing with slices of Indian cheese.
(But you don't have to batter and fry tandoori salmon, which is usually so yummy on its own. And you can fry paneer in ghee with some spices; easy to reheat and slice thin, serve with chutney.)
I notice LAMB showing up on all sorts of cuisines' menus these days. All the Chinese restaurants are featuring it now.
Some favorite "ethnic" restaurant-Lamb dishes are:
- Boti Kebob (Tandoori Lamb Cubes)
- Shawerma (Middle Eastern roasted lamb, sliced and served - usually - in a pita sandwich with a vegetable salad. Sometimes it's mixed with beef.) VERY savory!
It's rare that I find myself eating a lamb leg roast or a rack of chops, though I do roast chops or tenderloin at home, and I also like lamb burgers. A number of San Francisco restaurants are serving lamb burgers now; it's definitely a trend.
B's: Do keep your eye open for Rabbit. Especially à la Moutarde in French/Burgundian restaurants, served in a copper terrine, generously sauced. This is so...soothing. It may be the ultimate B comfort food. I've tried making rabbit myself. I dunno. The bunnies this prime butcher has tend to be skinny: Very little meat on the bones. So it's a strictly restaurant option for me. If you can find a good place to order it, go often and bliss out!
We're deep into game season. Go somewhere top notch and order roast loin of venison with a port/berry reduction. Maybe you'll have dreams about your ancestors and their fire-roasted gazelles.