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Brunch at Newport Grill

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It was really yummy. We will have to go back!

Newport Grill on Urbanspoon

Adobong Pusit

So we’re still waiting for word from the doctor. The last time that Brian called over there, they had yet to receive my test results from the ER. Two weeks later, we’re still waiting. No big deal though, since all of my test results came back normal. We just wanted to make sure the doctor gets a chance to look at it, in case there was something that the ER doc missed. We’d also like for him to see my CT scans so he can figure out the reason for the swollen part of my neck. It doesn’t hurt and it’s not harming me, we think it might be goiter — which makes sense because I don’t get enough sodium and iodine in my diet. It’s not official yet but, just in case it’s goiter, I’ve started increasing my sodium intake. I need to do that anyway for my low blood pressure issue.

Brian sent me a list of foods the other day that are rich in sodium and iodine. Sodium is pretty easy because I can just salt the heck out of stuff. Iodine is more difficult because you have to find it in foods. You can’t just add iodine to your food. I guess I could always take an iodine supplement in pill form, but you all know how much I despise taking pills.

One of the foods rich in iodine is squid. So I told mom that and she offered to make adobong pusit one day. When we went over there to pick up some clothes to donate to April’s coworker whose place caught fire a few days ago, she had some ready. Here are some pictures.

Pusit

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I had a little bit of it, but it tasted different than the other adobong pusit I’d had before. I’m not sure if it was the squid or what, but it didn’t taste the same. Next time I see Tita Rose, I will have to ask her how she made the adobong pusit at Philippine Grille because I really liked it there. It could be a different recipe altogether or maybe there’s a key step in the squid preparation.

I guess I could also ask Chef Jason if he knows any good squid dishes, besides calamari (which I love, but is fried so it can’t be that good for you). Maybe he knows how to make squid adobo. He just makes everything so delicious!

Wipeout at Pier 39

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I’m not sure how we managed to have room for food after Mitchell’s, but we did. We ended up eating at the Pier 39 Wipeout, which is within walking distance of our hotel.

Jay and Becca
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Pia and Brian
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Wipeout

Wipeout

Group Photo
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Wipeout Bar & Grill on Urbanspoon

Ginataang Alimasag

Brian and I are watching Iron Chef America before bed. He wants to detox post Oscars — just needs to get it out of his system. Their secret ingredient today is Alaskan king crab. Yummy! Watching the show is making me crave crab legs.

Anyway, I just saw Iron Chef Bobby Flay pull out a can of coconut milk and some fresh coconuts. It reminded me of one of my most favorite Filipino dishes, Ginataang Alimasag. That stuff is so delicious!

I found a recipe of it at GlobalPinoy.com for you guys to try.

INGREDIENTS:
2 tbsp. vegetable oil
3 cloves garlic, crushed
1 tsp. ginger, minced
2 12-ounce cans coconut milk
6 whole blue or rock crabs, well cleaned or 1 lb. of crab legs
1 tsp. salt
1/8 tsp. ground white pepper
4 green onions, cut into 1″ lengths

  • Heat the oil in a large pot and sauté the garlic and ginger.
  • Add the coconut milk. Bring to a boil and then reduce the heat. Cook for 15 to 20 minutes or until the liquid is reduced by half, stirring occasionally.
  • Add the crabs, salt and pepper to the pot and mix well. Cover the pot and cook for 5 minutes. Add the green unions and simmer for another 3 minutes or until the unions are tender.

The recipe itself is pretty simple. I’m a culinary catastrophe, though, so I’ve never tried to make this. I think it has been almost 15 years since I’ve had this dish. I can’t wait to go home to the Philippines this year. I’m totally going to take advantage and eat all of the things I haven’t eaten in years.

Wolf Fish Almondine

Bonefish Grill is one of our favorite restaurants here in town. It is the go-to destination for the best and freshest fish and seafod. Naturally, I’m on their email list. The other day they emailed the recipe for Wolf Fish Almondine, so I thought I’d share it with everyone.

WOLF FISH ALMONDINE
Ingredients: Serves 4

4 pieces of Wolf Fish, 7 oz portions
4 oz shrimp
4 oz lump crab
3 oz of sliced almonds
4 tbsp of butter
Finely grated zest of one lemon
Salt and pepper to taste

Method of preparation:
Place Wolf Fish (or other white, flaky fish) on sheet pan lined with parchment paper. Combine shrimp and lump crab. Season fish with salt and pepper then place the shrimp and crab mixture on top of the fish. Mix almonds, softened butter and lemon zest together. Spread on top of the shrimp and crab. Bake at 400° for 11-15 minutes.

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