After visiting Big Fish today, I decided to continue with the seafood theme. I went to Billingsgate to pick up eight Village Bay oysters and a fillet of Artic Char. I simply pan fried the fish with lemon pepper Mrs. Dash, salt and pepper.
8 oysters in the shell
1 green onion, finely chopped
3 tbs butter
1/4 C panko crumbs
5 tbs grated parmesan cheese
Shuck the oysters. It helps if you have an oyster shucker. If not, try a flat head screwdriver. Arrange the oysters on a baking sheet or pie plate. Use the extra shells so they will be level. Melt the butter in the microwave. Add to the panko and mix well. Top each oyster with some green onion. Spoon on top some of the panko mixture. Top with parmesan cheese. Broil on high until the cheese melts.
This is a restaurant that I come back to repeatedly. I don’t know how often I’ve been back, but for a while last year my friends tried to come every three months. In seafood starved Calgary, this satisfies my craving. We’re not talking sushi. The warm oysters, were just that; warm on the outside, but raw in the middle. Delish. Their fish is always cooked perfectly. Dessert was rich and satisfying. Service was attentive but not obtrusive.
Looking for a quick, small lunch before going to the spa, I walked by Feastro. The menu was mostly seafood so that caught my attention. I settled on the dungeness crab and shrimp cake with smoked cocktail sauce and celeriac sweet bell pepper salad.
There was generous amounts of seafood in the deep fried croquettes. It was fresh and hot off the fryer. The celeriac salad was a nice twist on coleslaw. Nice, satisfying lunch.
I was looking for a good seafood restaurant for our only dinner in Vancouver. It was a choice between Rodney’s Oyster House or Blue Water Cafe and Raw Bar.
The place is popular; I’m glad that I made a reservation. One side of the room had a sushi bar, and the other side, an open kitchen. It was loud; definitely not the place for a romantic date. This is a place where you might want to dress up.
On to the food. I like my seafood fresh, raw and minimally prepared. The menu is quite extensive. To start, we were presented with rolls served with a red pepper spread and blue cheese spread. The red pepper was quite good; I didn’t care for the other one. We shared the BC Tasting for Two, which was a tower of dungeness salad, crab scallop ceviche, albacore tuna tartare and smoked salmon terrine. I continued with the Seafood Plateau which consisted of: mussels, clams, prawns, oysters and scallop ceviche. It was served with cocktail sauce and a strongly flavoured mignonette. It normally comes with jellyfish salad, but I asked for a substitution because I have a food intolerance to jellyfish.
We had the warm dark Cuban chocolate cake for dessert. It had hot molten chocolate spilling out of the inside. Delicious. They provided some nice banana bread to close the meal with.
The service was attentive and friendly. I applaud our server for his memory as there was a substantial list of specials.
Pricey, but you pay for what you get. I definitely think it’s worth paying for.
My first meal in Texas; we decided on Cajun. I’ve never had real Cajun food before. Admittedly, this is a chain, but that’s ok. I’m not a discriminating foodie. I’ve always wondered what crawfish tasted like. They taste less of shrimp and slightly like lobster. There’s a lot of shell so great if you like fiddling with your food. The broth they were cooked in had kick. I also had a small bowl of shrimp and crab gumbo. I must be a wimp because the spice really kicked. I dumped a few packages of saltines just so I could eat it. No wonder, they have a large pot prominently on display where they must stew this stuff all day. The flavors were bold and concentrated.
I love Houston restaurants. This would be the first of a few restaurants where counter service and serve yourself condiments are the norm. All the tableware is disposable too.
One area of town that I should explore more is International Avenue. There is a diverse range of food culture represented there, one of which is Portuguese. I’ve had Portuguese food once before; when I had a salt cod casserole. It was delicious.
Mimo is a family run place, for over 29 years. Mom is the chef and the daughters are servers and hostesses. We had a large party so we got to sample a few dishes. I found the flaming sausage quite entertaining. It was homemade; tasted smoky and spicy at the same time. I also had a nibble of the grilled squid which was tasty. My main dish was the paella and what a paella it was. Lobster, crab, shrimp, mussel and clam served in the shell. Also a braised chicken leg, squid and pieces of beef served on top of flavorful, buttery rice. I had enough to take home.
Our server was one of the daughters and she gave us a history of how the restaurant came to be along with memories of a thriving Portuguese community in what is now Little Saigon Mall. She was astute enough to notice that one of her guests left the chicken leg uneaten on her plate. It was uncooked in the middle. Another one of our guests had undercooked chicken as well. She offered to cover everyone’s dessert which I thought was really nice.
The dessert was good. I preferred the passion fruit pudding over the orange creme caramel. Only because the pudding was less sweet. Life would be complete if only I could find some Portuguese egg tarts. According to our server, best head to Edmonton.
Yaletown Brewing is a large, family friendly pub. They seem to be very accommodating with the ramps for strollers and the amount of room around the tables. With four adults and two kids in tow, they were up to the challenge. We were seated on the patio under the warmth of the heater. The umbrellas were put out when it started to rain.
We shared a tasty appetizer of South Pacific Spicy Fried Squid. I had the Salmon Nicoise salad. The salmon was done to a turn as were the vegetables. The super salty anchovies added some zing. But there was just a tad too much oil on the bottom of the plate. Good placed for a bite, especially if you are hungry.
I’m in the mood for veggies and protein this week. The salmon, I improvised with onion jam, apricot red pepper jelly and some orange marmalade. The sweetness of the glaze compliments the salmon nicely. Instead of the oven, I had hubby throw it on the grill for 25 minutes. The stir fry is centered around the mixed bean sprouts, which help fill you up with protein. They are a combination of mung beans, red & green lentils, green peas, garbanzos & adzuki beans.
oyster sauce, soy sauce, fish sauce, Chinese cooking wine, sushi vinegar, Maggi sauce, chili & garlic sauce, sesame oil
Heat a couple tablespoons of grapeseed oil on medium high in a wok. Add garlic and saute until just starting to brown. Add all the veg except sprouts and tomatoes. Cook until just starting to brighten in color. Add rest of veg. Season to taste with any combination of sauces. Turn off heat and add sesame oil.
As I would expect, there should be some great seafood in Whistler. The presentation was definitely up to par. The hamachi salad was fantastic. However, I made the mistake of ordering two very similar items, the deep fried tuna karaage and the tuna kfc roll. I think I prefer my tuna lightly seared, or raw. Both dishes were adequately seasoned, but the tuna tasted over done and dry. The pumpkin roll was very tasty and flavorful. Service was prompt and quick, but the server was young and could have been more professional.
Dinner from the Billingsgate Seafood Market. Pan fried pickerel (Manitoba Walleye?) with a Cobs bread country grain roll. The seafood market and bakery are almost next door to each other. Perfect. I had the pickerel for the first time earlier this week at Big Fish. It must be in season as they have it at the market. It is a very delectable white fish and sustainable from what I hear. There are some concerns about mercury content, so eat in moderation.
The oysters were from Komo Gway in BC. I prefer west coast oysters if eating them raw, they seem to be less gritty than the east coast ones. Broiled with bread crumbs, butter and cheese… the second best way to eat oysters.