Warning: Undefined variable $show_stats in /home/jdqespth/public_html/wp-content/plugins/stats/stats.php on line 1384

Category: Food

review – Grill Fish (west philly)

I was very excited when I saw that the Lai family was opening up a new restaurant close to me. I was excited because it was named Grill Fish.

Now there were dreams and fantasies in my head about the coming restaurant. In my head, this would finally be a convenient local source of exquisitely fresh fish (which is rather rare to come by in Philadelphia). Possibly, it would even be affordable. But just the name – Grill Fish – evoked images of the freshest fish, being treated very minimally, grilled all luscious and healthy.

Honestly, there’s no way I was going to get my wish.

But City Paper reviewed their opening, and it sounded like things would possibly be pretty close to my dreams. So exciting!

So I went there this weekend. And I’ll say right now that the food was very good.

But my dreams were shattered. For one thing, the chalkboard with the fresh special of the day? Had not been changed in the five days since the review.

And I realized that I hadn’t read the menu closely enough, and while I thought that under each protein there was a list of 5 or 6 ways it could be prepared, instead they were all ingredients in one dish.

And the two dishes we ordered were fried, not grilled. And so, not showcasing the freshness of the fish.

Right, but how was what we ate? Excellent.

We started off with the Grilled Squid appetizer. And it was exactly what I wanted the rest of the restaurant to be. Tender, mild squid melted with no resistance – and there was a strong note of char from the superficial seared grill marks. The citrus sauce was excellent, and it was a delightful start.

I ordered the Tilapia, which came with a tomato sauce. My dining companion’s comment on the sauce was that this would make an excellent stew, and she was not wrong. Having the sauce over the fish, did soggy the bottom of the light breading, but the taste was excellent and the overall texture mixing crisp crumb coating with a thin layer of mild fish. As much as I enjoyed it, I loved the side of greens even more – but then, I’m a sucker for greens, and these were very tasty.

My dining companion ordered the fluke. Hers was presented with the sauce on the side, so she had a nice, crisp coating all the way through.

We skipped dessert – because I would have liked some of the Vietnamese desserts from their restaurant next door, and caked just seemed off. (and unpriced. If your desserts and daily fish aren’t going to have a price in the menu, then my opinion is that it should be on the board, too)

I should go back and order the whole grilled fish, but since it isn’t giving me the amazing freshness I wanted, then I’m not comfortable compromising on ecological impact (though I am willing to do so for amazingness near me that I can afford).

More about ecological impact.

Tilapia: From the Monterey Bay Aquarium, who publish seafood watch and provide seafood pocket guides:

Most tilapia [Glossary] consumed in the U.S. comes from China/Taiwan (frozen) or Central and South America (fresh). Less than 10 percent of tilapia consumed in the U.S. is farmed domestically.

And from the preparation, I’d guess this was frozen seafood… whose likeliest country practices are listed as avoid because of the high level of pollution and because their systems frequently lead to tilapia spreading to local ecosystems and becoming invasive.

Bronzino: is harder to find data on. It wasn’t listed on the websites for either the Monteray Bay Aquarium nor the Good Fish Guide of the Marine Conservation Society – and that was after I found the scientific name on the Food52 message boards, Dicentrarchus labrax. Having gained prominence starting in the 1990s, I had first heard of it as a fairly green fish. Apparently these fish are suited to wide-ranging aquaculture practices, and people have been trying to make them greener because standard practice isn’t all that good. As far as I can tell with 20 minutes on google…

To end on a happy note, I’ll leave you with a TED talk in which Dan Barber talks about falling in love with a fish. (note: I don’t necessarily agree with his objections to the counter-example’s feed)

Invitation – and a recipe for duck soup

I have an unusual abundance of free time this weekend and an abundance of food. Want to come over and help with that?

There’s a sexy french triple cream cows’ milk cheese and some crackers.

And I’m going to make duck soup.

My duck soup all starts with a good duck stock. And my duck stock starts with going out to dinner with my parents. See – my father loves Peking Duck. So a couple weeks ago, we went to Yang Ming and got one of the prettiest ducks I’ve ever seen. And, as usual, we asked for the carcass to take home.

Duck Soup

Duck Stock
Into a pot, add the frozen cooked duck carcass.

Add onion peels (from purple onions, if possible) and leek ends. Add the skins from a roasted garlic head. Add carrot peels and herb stems. (All the stuff I keep in a bag in my freezer for stock until I’m ready) If you have ginger peels, add them.

Add a couple dried hot red peppers* (rinsing the dust off). Add some cloves and maybe a star anise. Add a tablespoon or two of peppercorns (or fewer if you crush them first, but this is how I go through pepper fast enough to keep my supply fresh). If you have it, add some thyme, savory, rosemary, or anything in that family of herbs. Add a bay leaf or two. Add parsley.

One of the best things, which I rarely have, is parsley root with its leaves.

Add water up to cover, but not much over that.

And cook. You may choose to boil or simmer.

Then strain the stock.

Duck Soup
You know what I didn’t add to the stock? Salt. Because now that you’re tasting it you can add some (and how much will vary on your tastes and how salty the cooked duck skin ended up being) – and it’s going to need a generous quantity of salt and/or soy sauce (or gluten free tamari).

Then I like adding greens. Chinese spinach is good. I’ve pickled my own mustard greens for this (or you can buy them in a package pickled, but rinse them if you go this route). Kale is delicious.

You can add mushrooms, but I prefer them either cooked before adding or from dried. Fresh boiled mushrooms aren’t tasty to me.

You can adjust the seasoning – more ginger? a splash of vinegar?

Add noodles – I like the buckwheat soba noodles for this soup, but it’s flexible and gluten free noodles are also tasty.

And then right before serving – thinly slice fresh garlic and a fresh hot pepper (I aim for the kind that’s about a foot long, 3/4 inch diameter, and bright red or green), and toast them until just brown. Sprinkle the tops of each bowl right after portioning.

*I am still working on the dried red peppers I recieved as a free sample from Marx Foods. They’re only dusty because I’ve strung them on thread and have them hanging in my kitchen where they’re pretty and reminding me to keep using them.

Evolution of a meal – braised pork, pork quesadillas, pork & chickpea stew

Next up in project clean out my parents’ freezer: pork loin

Back when I was buying cheap meat, a pork loin was one of the best bargains out there – almost all lean meat, no bones, and could be found on sale as cheaply as $1.88/lb

Being just one person, I’d cut a whole loin into three roasts and freeze them. Even then, it’s quite a lot of meat. And it has a tendency toward being dry and flavorless.

The cooking method I learned from my mother was to pick the roast with the thickest outer layer of fat as possible, embed some garlic cloves in the meat and threat some rosemary sprigs between the fat and the meat, coat the outside in garlic salt, and roast it in a slow oven. This produced a lovely, and usually juicy, meal. But the leftovers still tended to be dry.

So ever since I discovered carnitas, I’ve taken to braising this cut. And that means I can even trim off the fat layer.

Braised Pork w/ tomatoes and orange peel

Put the following things into a pot:

  • Pork roast, trimmed of exterior fat and freezer burn (cause I live a classy life)
  • 1 quart of (homemade, home-canned nyah nyah nyah) stock
  • 1 can of diced tomatoes (okay, so this was storebought, but it was a great sale)
  • thinly sliced orange peel – now this one requires some explanation because I don’t know why everyone doesn’t do this, but last year I started keeping my citrus peels in water. That simple: eat fruit, put clean peel into a container, fill container with water all the way up to the top so there’s minimal oxidization, refrigerate. I should probably worry about bacteria, but the citrus is fairly resiliant on its own and the peels never developed an off smell. If you change the water every couple of weeks, then the peels are less bitter with each successive change of water, and the pith softens so it can be easily scraped away. Seriously – this is amazing. Why isn’t everyone doing this? Right, so I had these from last winter and they still smelled fine, and I knew I’d be cooking the stuff for hours, so I sliced it into little orangey ribbons and delicious flavor.

And then cook it for a few hours. I went to OutFest with it on low, and then turned the heat up for a few hours once I came home and could supervise it.

I considered it done once the meat was falling apart and almost all of the liquid had been cooked out (as much as I felt confident cooking out without burning it to the bottom of the pan)

So now I had a tasty meat base, so what was I going to do with it so I didn’t get tired of it?

Well, I made half a cup of white rice, and I froze some lunch portions with the rice and about half of the braised pork.

And I had a we smidgeon of rice left, so I took another wee smidgeon (1/4 cup) of pork and made quesadillas

Braised Pork Quesadillas (pork is braised, not the quesadilla)

They key to a good quesadilla (and a good filled crepe) is to not put too much in. If it’s still flat, then you’re I’m going to enjoy it more.

So throw a tortilla in a heated skillet. Once the tortilla is warm, flip it over and start working very quickly (that is – have a mis en place).

Add the thinnest layer of cheese you can.

Pick a half of the tortilla. Cover it with a little leftover (but warm) rice that has been tossed with lime cilantro dressing, a little of the braised pork (drain the liquid away and have a mostly dry filling), and some shredded kale (some sharp onions would have also been good here).

Fold the bare (i.e. with just cheese) half of the tortilla over the filling and make a nice even sandwich. Press flat. And flip it over to brown the outside of the tortilla and wilt the kale. Peek under to see when you have a few burnt spots on the underside of the quesadilla. Decide whether you want the (now) top crisped up anymore (if so, flip and cook a little more). Then serve. Have sour cream on the side.

And I still had about half of the braised pork left. So I made a stew-type dish.

Pork and Chickpea Stew

Add a little oil to the bottom of a pot and sweat an onion, diced. Once the onion is translucent, add a drained can of chickpeas (or soak them overnight and cook them a bit longer than is called for in this recipe… since this here cooking is mostly just getting everything warm enough for the flavors to intermingle).

Now my braised pork was pretty intensely flavored, but if it hadn’t been, I would start adding seasonings here – some cumin seeds, maybe a stick of cinnamon, marjoram, and maybe some raisins would have been an interesting choice. But I didn’t do that.

I did, however, have a baked sweet potato in my fridge, and that seemed like a good addition, so I pulled it out, peeled it, sliced it a couple times against the grain, and mixed it in with the chickpeas.

And then I added the braised pork.

Cooked it for a couple minutes until the smells mixed, and then I dished it up into containers to freeze for lunches.

Unusual Black Bean Dips

Wooo! Let me tell you something amazing!

So my sister got me a food processor for a house warming gift. And this is the magic key to making bean dips. I had no idea.

But now there is so much freedom!

Last weekend I had people over to craft, and I made up a platter of sandwich fixings. But I forgot to make something vegan (I mean, there was bread and lettuce and tomato and all, but nothing of bulk to hold it together). I’d meant to buy some hummus – as you do – but I’d forgotten and checked it off my shopping list in error.

And the person came up to me and softly asked, “Erm… food?” Or words to that effect.

And I could just go to my cabinet and pick a random can of beans and turn it into random dip.

Random Dip, I tell you!

First option: Chipotle Black Bean Dip

Step 1 – drain the beans, rinse thoroughly (otherwise it can get too salty), and dump into the processor.

And then I said unto myself – we need a saturated fat alternative to lard, and I have this here awesome coconut fat. So I added about a tablespoon of that. And some olive oil, because why not?

Oh, and you’re closing the food processor and turning it on in between each addition and then tasting to see what else would be good – I don’t think you can over-process bean dip.

And then some fajita seasoning. But the beans are a strong flavor, so also some powdered oregano and thyme and maybe some cinnamon, too, for fun.

Oh, yeah, and there were a few cloves of the roasted garlic I had in the fridge. Raw would have been fun, too.

And, yet, still not spicy – and rather thick.

So I squeezed a lime into it and added about half a teaspoon of chipotle sauce (maybe more?).

And it was amazing. The non-vegans were all over that, too! I enjoyed it on potato bread with microgreens.

So then a few months later, there was a need for dip again… and a guest had started a bottle of red and turned out to be the only one drinking wine that night, so I decided a swig of red wine wouldn’t go amiss, and I shaped the dip around that flavor.

Red Wine and Ginger Black Bean Dip

Drain, rinse, and add the beans to the food processor. And a slug of red wine!

Oh, yeah, coconut fat would be even more appropriate in this combination.

And then peel and grate about an inch of ginger into the bowl of the processor (and then brush it off the middle part because that gets awkward).

Grind some black pepper. Squeeze some lime. sprinkle just a little cinnamon and thyme.

And a teaspoon of dijon mustard rounds it out nicely.

Invitation: Roman Cooking Workshop – 10/23

Here’s a rough list of dishes that look interesting, which I still haven’t tried:

III.iv.1 – Gustum de Cucurbitis

Cucurbitis coctas expressas in patinam compones. Adicies in mortarium piper, cuminum, silfi modice, [id est laseris radicem], rutae modicum, liquamine et aceto temperabis, mitted defritum modicum ut coloretur, ius exinanies in patinam. Cum ferbuerint iterum ac tertio, depones et piper minutum asparges.

Tastings of Marrow

Cook marrows, drain off the water, and arrange in a shallow pan. Put in the mortar pepper, cumin, a little asafoetida, a little rue, and blend with liquamen and vinegar. Add a little defrutum to give color, and pour this sauce into the pan. When it has come to the boil three times, take off the fire and sprinkle ground pepper over it.

~*~

III.xi.2 – Aliter betas elixas

Ex sinapi, oleo modico et aceto bene interuntur.

Boiled beets redux

They are good served with a dressing of mustard, a little oil, and vinegar.

~*~

III.xxi.2 – Aliter caroetas

sale, oleo puro et aceto

Carrots, another way

with salt, pure oil, and vinegar

~*~

V.ii.2 – Lenticulam de castaneis

Accipies caccabum novum, et castaneas purgatas diligenter mittis. Adicies aquam et nitrum modice, facies ut coquatur. Cum coquitur, mittis in mortario peper, cumium, semen coriandri, mentam, rutum, laseris radicem, puleium, fricabis. Suffundis acetum, mel, liquamen, aceto temperabis, et super castasead coctas refundis. Adicies oleum, facies ut ferveat. Cum bene ferbuerit, tudiclabis [ut in mortario teres]. Gustas: si quid deest, addes. Cum in boletar miseris, addes oleum viride.

V.ii.3 – Aliter Lenticulam

Coquis. Cum despumaverit, porrum et coriandrum viride supermittis. coriandri semen, puleium, laseris radicem, semen mentae et rutae, suffundis acetum, adicies mel, liquamine, aceto, defrito temperabis, adicies oleum, agitabis. Si quid opus fuerit, mittis. Amulo obligas, insuper oleum viride mittis, piper aspargis at inferes.

Lentils with Chestnuts
(note: this dish will only be made if there are at least three people able to help with shelling the chestnuts) (Also, it was referenced in an episode of Highlander… and I’ve had trufax in person conversations with the writer for the show who added that bit about what the ending consistency and texture should be.)

Take a new saucepan and put in the carefully cleaned chestnuts. Add water and a little cooking-soda. Put on the fire to cook. When cooked, put in the mortar pepper, cumin, coriander seed, mint, rue, asafoetida root, and pennyroyal; pound. Moisten with vinegar, add honey and liquamen, blend with vinegar, and pour over the boiled chestnuts. Add oil, bring to the boil. When it is boiling well, stir. Taste: if something is missing, add it. When you have put it in the serving dish, add best oil.

Lentils

Boil [the lentils]; when you have skimmed off the froth, put in leeks and green coriander. Pound coriander seed, pennyroyal, asafoetida root, mint, and rue, moisten with vinegar, add honey, blend with liquamen, vinegar, and defrutum. Pour over the lentils, add oil, stir. [Taste]: if something is wanting, add it. Thicken with flour, pour on best oil, sprinkle with pepper, and serve

[Combine these two dishes for Lentils AND Chestnuts]

~*~

V.vi.3 – Aliter fabaciae

ex sinapi trito, melle, nucleis, ruta, cumino et aceto inferuntur.

Green beans

[Boiled], served with ground mustard, honey, pine-kernels, rue, cumin, and vinegar.

~*~

VII.xv.3 – Aliter fungi farnei

Elixi ex sale, oleo, mero, coriandro conciso inferuntur.

Three Fungi, Another method (we’ll use regular mushrooms)

Sautee with salt, oil, wine, and chopped coriander.

~*~

VIII.viii.12 – Leporem [pipere] sicco sparsum

Et hunc praecondies sicut haedum Tarpeianum. Antequam coquatur, ornatus suitur. Piper, rutam, satureiam, cepam, thymum modicum, liquamine collues, postea in furnum [mittes], coques et impensa tali circumsparges: piperis semunciam, rutam, cepam, satureiam, dactylos iv, uvam passam ustam coloratum super vatillum, vinum, oleum, liquamen, caroenum, frequenter tangitur ut condituram suam omnem tollat, postea ex pipere sicco in disco sumitur.

Hare Sprinkled with Dry Pepper (using chicken)

Prepare the hare as for Tarpeian Kid (VIII.vi.9 – de-boned). Before cooking it truss and sew up. Moistenit with a mixture of pepper, rue, savory, onion, a little thyme, and liquamen, then pour it in the oven, cook, and pour all over the following mixture: 1/2 oz pepper, rue, onion, savory, 4 dates, raisins browned over a brazier, wine, oil, liquamen, and caroenum. Baste the hare with this mixture frequently, so that it absorbs the entire liquid. Then lift out and serve on a round dish with dry pepper.

Let me know if you are interested in attending. I’d like to have a minimum of 3 people, but because my kitchen is still fairly small there should not be more than 8.

Note: All translations by Barbara Flower and Elisabeth Rosenbaum