FOODIES

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

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.

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!

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.

Prep: 40 minutes
Bake: 10 minutes
Oven 425 degree
Makes: 8 appetizer servings

• 2 cups torn spinach
• 1/4 cup finely chopped onion
• 24 oysters in shells
• 3 tablespoons butter or margarine, melted
• 2 tablespoons snipped fresh parsley
• several drops bottled hot sauce
• 1 clove garlic, minced
• 1/4 cup fine dry seasoned bread crumbs
• rock salt

1. In a saucepan cook spinach and onion in a small amount of boiling water for 2 to 3 minutes or until tender. Drain well, pressing out excess moisture.
2. Thoroughly wash oysters. Using an oyster knife or other blunt tipped knife, open the shells. Remove oysters and dry. Discard the flat top shells; wash deep bottom shells. Place each oyster in a shell.
3. Combine spinach mixture, 2 tablespoons of the melted butter, the parsley, hot sauce, garlic, and dash black pepper. Spoon 1 teaspoon of the spinach mixture over each oyster. Toss together the bread crumbs and the remaining 1 tablespoon butter. Sprinkle over spinach-topped oysters.
4. Line a shallow baking pan with rock salt about 1/2 inch deep. Arrange oysters on salt. Bake in a 425 degree oven for 10 to 12 minutes or until the edges of the oysters begin to curl.