Archive for the ‘ceviche’ Category

Here in Rhode Island, we have access to amazing seafood year-round. My friend Gary, is a lobster man. My neighbor farms oysters. And for anything else, I go to my friends’ farms: Simmons Organic Farm in Middletown, RI and Wishing Stone Organic Farm in Little Compton, RI…great places for veggies, bakery goods and pastured meats.
I was on a mission to find fresh mussels the other day, and in the process, stumbled upon fresh bay scallops, piled high on ice at a local farmers’ market. Unlike like the larger sea scallops or bomster scallops, bay scallops are small and sweet, about the size of a mini-marshmallow…hard to find and my absolute favorites.
 image
As far as I’m concerned, there is no better way to eat a fresh scallop than right out of the shell with just a little marinade on top, popping these beauties into my mouth literally as they’re still pulsing on the shell.
Scallops are a bit trickier to open and clean than clams or oysters (at least for me) but all it took was a little practice while sipping a Chopin martini and I got the hang of it in no time.
There are two marinades that I use when serving up raw scallops. The acidity in these marinades will cook the scallop a little, like in ceviche, though eating them raw is perfectly fine if they’re super-fresh.
“MILLS TAVERN” MARINADE
The first place my wife and I ever had a raw scallop was at Mills Tavern, a highly rated restaurant in Providence, RI. Freshly shucked scallops (in large flat shells) were served on ice with a tangy red marinade. We never got the recipe from the restaurant, but this is our version of that marinade.
3 tablespoons rice wine vinegar
2 tablespoons Grenadine
1/2 teaspoon fresh finely grated ginger
2 teaspoons finely chopped scallions
 Combine all the ingredients and chill before using.
 image
ALZ CEVICHE MARINADE
1/4 cup freshly squeezed orange juice
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce
1 tablespoon + 1 teaspoon peanut oil
1/2 teaspoon honey
1 1/2 teaspoons fresh finely grated ginger
2 tablespoons finely chopped scallion
2 small dried chili peppers, finely chopped
 Combine all the ingredients and chill before using.

image

 

 

 

 

Here in Rhode Island, we have access to amazing seafood year-round. My friend, Gary, is a lobster man. My neighbor farms oysters. And for anything else, the Aquidneck winter farmers’ market at Newport Vineyards in Middletown is a great place to pick up veggies, bread, pasture-raised meats from local farmers, and freshly caught seafood.
IMG_3031
As far as I’m concerned, there is no better way to eat a fresh scallop than right out of the shell with just a little marinade on top, popping these beauties into my mouth literally as they’re still pulsing on the shell.
(Channeling Clint Eastwood) “So I gotta ask just one question: Would ya eat it if it twitches? Well, would ya, punk?”  youtu.be/b4eCXZUQkNY
Scallops are a bit trickier to open and clean than clams or oysters (at least for me) but all it took was a little practice while sipping a Chopin martini and I got the hang of it in no time.
There are two marinades that I use when serving up raw scallops. The acidity in these marinades will cook the scallop a little, like in ceviche.
“MILLS TAVERN” MARINADE
The first place my wife and I ever had a raw scallop was at Mills Tavern, in Providence, RI. Freshly shucked scallops (in large flat shells) were served on ice with a tangy red marinade. We never got the recipe from the restaurant, but this is our version of that marinade.
3 tablespoons rice wine vinegar
2 tablespoons Grenadine
1/2 teaspoon fresh finely grated ginger
2 teaspoons finely chopped scallions
Combine all the ingredients and chill before using.
IMG_3037
And here’s one I came up with that also works really well with raw seafood…
1/4 cup freshly squeezed orange juice
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce
1 tablespoon + 1 teaspoon peanut oil
1/2 teaspoon honey
1 1/2 teaspoons fresh finely grated ginger
2 tablespoons finely chopped scallion
2 small dried chili peppers, finely chopped

Combine all the ingredients and chill before using.

IMG_3033

 

 

Here in Rhode Island, we have access to amazing seafood year-round. My friend Gary, is a lobster man. My neighbor farms oysters. And for anything else, the winter farmers’ market at the Hope Artiste Village in Pawtucket, RI, is a great place to pick up veggies, bread, pasture-raised meats from local farmers, and freshly caught seafood.
I was on a mission to find fresh mussels, and in the process, stumbled upon fresh local bay scallops piled high on ice at the Matunuck Oyster Bar booth. (www.rhodyoysters.com) Unlike like the larger sea scallops or bomster scallops, bay scallops are small and sweet, about the size of a mini-marshmallow.
image
As far as I’m concerned, there is no better way to eat a fresh scallop than right out of the shell with just a little marinade on top, popping these beauties into my mouth literally as they’re still pulsing on the shell.
Scallops are a bit trickier to open and clean than clams or oysters (at least for me) but all it took was a little practice while sipping a Chopin martini and I got the hang of it in no time.
There are two marinades that I use when serving up raw scallops. The acidity in these marinades will cook the scallop a little, like in ceviche.
“MILLS TAVERN” MARINADE
The first place my wife and I ever had a raw scallop was at Mills Tavern, one of our favorite restaurants in Providence, RI. Freshly shucked scallops (in large flat shells) were served on ice with a tangy red marinade. We never got the recipe from the restaurant, but this is our version of that marinade.
Ingredients:
3 tablespoons rice wine vinegar
2 tablespoons Grenadine
1/2 teaspoon fresh finely grated ginger
2 teaspoons finely chopped scallions or chives
Combine all the ingredients and chill before using. Open the scallops, clean them, then place a small spoonful of the marinade on top.
image
I’ve developed 2 marinades that work well on raw scallops or other raw seafood…
ALZ “CEVICHE” MARINADE
Ingredients:
1/4 cup freshly squeezed orange juice
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce
1 tablespoon + 1 teaspoon peanut oil
1/2 teaspoon honey
1 1/2 teaspoons fresh finely grated ginger
2 tablespoons finely chopped scallion
2 small dried chili peppers, finely chopped

Combine all the ingredients and chill before using. You can simply spoon a little bit on your seafood and eat, or submerge the seafood in the marinade, which will “cook” it after a couple of hours in the fridge.

image

 

ALZ GRAPEFRUIT SEAFOOD MARINADE

 

Ingredients:

2 tablespoons fresh grapefruit juice
2 tablespoons soy sauce
1 1/2 teaspoons grated ginger
1/2 teaspoon chili oil
1/2 teaspoon honey
1 tablespoon finely chopped scallion or chives

Combine all ingredients in a bowl. Mix well. Keep refrigerated.

 

 

 

I’ve never met a ceviche I didn’t like. Sometimes, nothing can stop a serious seafood craving like sushi, sashimi or ceviche. They require the freshest seafood and veggies you can get your hands on. And other than some fine chopping, they require little else.

The acid in citrus juices basically “cooks” the seafood in a process very similar to applying heat, but when I use shrimp in ceviche, I place them in some boiling salted water first…although very briefly.

Crazy colored shrimp, thanks to blood oranges.

Crazy colored shrimp, thanks to blood oranges.

Ingredients:

For the poaching liquid…

2 quarts water

1/4 cup salt

For the ceviche…

1 pound raw wild-caught American shrimp, peeled and deveined

juice of 2 lemons

juice of 2 limes

juice of 2 oranges (I had blood oranges this time)

1 cup diced seeded peeled cucumber

1/2 cup finely chopped red onion

pinch of red pepper flakes

1 cup diced seeded tomato

1 avocado, chopped into 1/2″ pieces

1 tablespoon roughly chopped cilantro leaves, plus more for garnish

1/4 cup extra virgin olive oil

1/4 teaspoon Fleur de Sel

Combine water and 1/4 cup salt in a saucepan and bring to a boil. Add shrimp and immediately turn off the heat. Let the shrimp sit for just a minute, drain and transfer to a bowl of ice and place in fridge to cool.

Remove cooled shrimp from fridge and drain. Chop shrimp into 1/2″ pieces and place in a medium non-reactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and pepper flakes. Refrigerate for 1 hour.

Stir in the tomato, avocado, chopped cilantro, olive oil and Fleur de Sel into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Portland, Maine has always been a foodie destination, but the number of consistently amazing food experiences you can have in this waterfront town has just recently exploded. When my wife and I get a chance to have a date weekend, we avoid expensive New York, by-pass the Boston traffic, and head right to Portland.

Bar Lola, a small, out-of-the-way bistro, raises the bar on fabulous food in Portland. Our best food experience in Portland to date, and that includes the landmark Fore Street.
Sure, it was a hot night and they didn’t have air conditioning. But the ceiling fans and window fans were on, the wonderfully inventive cocktails (“Atlantic & Congress” a personal favorite) were flowing, and the food was fantastic. Small bites, and lots of them…the kitchen cranked them out and we devoured them with pleasure.

photo
Radishes with marrow butter on a baguette…Spanish sardines…rabbit confit with frisee and tomato mostarda (I told the chef I wanted that one to be super-sized so I could just shovel it into my mouth)…a wonderful pulled pork taco special…seared steak with wheatberries and dried fruit…a delightfully tender roasted half poussin with farro, pea shoots and garlic jus. We savored it all.
An not-on-the-menu bowl of pasta with butter for our daughter was not a problem for this busy kitchen. And a unique wine list was assisted by a knowledgeable staff to help with the selections.
Bar Lola is a small, cool, funky out-of-the-way neighborhood restaurant.
If you really are all about the food in Portland, this is where you go.

Eventide Oyster Company is a great little space around the corner from the waterfront, located next door to Hugo’s, which now shares a the kitchen with Eventide after renovations. (A visit to Hugo’s is tops on our list for our next visit.)

IMG_2930

At Eventide: fresh oysters from all over the country, and fabulous small plates to go with them. Razor clams are tough to prepare properly, but they slice them and grill them to create a wonderful small plate. The fried oysters…the crudos (raw fish plates)…beautifully presented. The tuna deviled eggs: a home run. This is what an oyster bar should be. The staff is friendly and not jaded, despite the fact that it can get very crowded, spilling out into the street in the summertime. A good bar with interesting drinks and a nice choice of wines.

IMG_2925

IMG_2823

Probably the most amazing discovery for us was Eventide’s shaved ice accompaniments for their oysters, especially the red onion, horseradish and kimche shaved ice: intense flavors that just melt in your mouth. The red onion shaved ice was so good, I asked for a martini with a small bowl of it on the side. My wife and I came up with an oyster shooter: shot glass, small oyster of their choice, chilled Belvedere vodka, topped with the red onion shaved ice. WOW! You can thank me later!!!

IMG_2924

We were in Portland for 48 hours and stopped by Eventide twice.

555 (Five Fifty-Five) served an excellent Sunday brunch…this coming from a guy that hates brunch. Going to a restaurant to eat eggs and drink bad champagne drinks is not my speed. But the lobster eggs Benedict was killer. Steak and eggs featured some of the tastiest, tenderest steak I’ve had anywhere. Fresh salads with local greens. A wonderfully satisfying creamy parsnip soup. Inventive cocktails. Live music. If I’m gonna have brunch, this is where I’m gonna have it! Can’t wait to come back to try 555 out for dinner. A great find, recommended to us by several servers from other restaurants. Always a good sign.

IMG_2846

555's Steak and Eggs

555’s Steak and Eggs

Killer lobster benedict!

Killer lobster Benedict!

Fore Street: In some ways, this can still be considered the best restaurant in Portland. Earning great reviews and national attention year after year is not an easy accomplishment. And for the most part, Fore Street is really special. Tell anyone in the food business in Portland that you’ve got reservations at Fore Street, and they all swoon.

IMG_2921

Unusual charcuterie plates with lamb hearts, foie gras stuffed pork trotters and beef tongue: a fun trip for the adventurous, but not particularly flavorful or inspired on our visit. However, roasted quail…roasted chicken…fabulous salads with seasonal greens…ravioli with pesto…all beautifully prepared in their open kitchen.

IMG_2997

Fore Street keeps their produce local and seasonal, so I ordered an English pea and carrot salad that was at its seasonal peak. Then we ordered the ravioli: covered in English peas. Then the chicken: covered in English peas. Really? In this case, I wouldn’t mind if they brought in some veggies from out-of-town. I love peas. But I don’t need them in three separate dishes on the same night. Dropped the ball there.

We stayed away from any seafood because we had gorged on it the entire weekend at Eventide!

Although our Fore Street server tried to move the meal along a little faster than we were comfortable with, she got the message after a while and let us be. (It was an 8PM reservation on a Sunday night…she wasn’t going to have another seating at that table anyway.) Wine suggestions and selections were excellent, and though we took home a box of house-made chocolates, we really didn’t have room for dessert, with the exception of a refreshing espresso shaved ice.

Vignola Cinque Terre was intended to be a quick stop for just a glass of wine. Several cheese plates and many cocktails later, we realized we’ve got to come back to this place to enjoy some of their authentic Italian cuisine. Some places feel sterile…this place has loads of good ju-ju. And a great selection of cheeses, by the way.

IMG_2971

The Porthole Restaurant is a Portland classic: off the main drag, down and dirty on the dock, serving great drinks and fun food. Featured on Food Network’s “Diners, Drive-Ins and Dives.” And just when you think they’re shutting down for the night, they get ready to re-open for breakfast! Shrimp and grits, lobster benedict…and a great Bloody Mary. What else do you need?

1785_1341913290

1785_1341913321

Becky’s Diner: a classic, tight-spaced breakfast joint, extremely popular, no doubt due to a very loyal following and constant rave reviews from magazines like Esquire and Gourmet. Get ready to wait in line!

J’s Oyster: the quintessential seafood dive. J’s is a Portland legend. Great oysters, lobster rolls, strong drinks, sassy bartenders, crotchety locals. If you haven’t been to J’s, you haven’t been to Portland, Maine. Plain and simple.

IMG_2962

Infiniti, a brand spankin’ new and beautiful brew pub, serves atypically creative dishes, and they are just steps away from starting up their own distillery. It should be ready to rock on our next visit to Portland. We just popped in for a peek at the menu and the young, hip crowd that packed the place on a Saturday night.

Other FOOD FINDS…

Standard Baking Co: Some of the most delicious breads in town, just steps away from the Hilton Garden Inn, where we stayed…and just under Fore Street. (They bake the bread for the restaurant.) Not a lot of pastries and cakes…more of a rustic bakery. But what they’ve got is wonderful.

IMG_3005

IMG_3004

Harbor Fish Market: Bring a cooler and load up on the freshest seafood that Portland has to offer. This fish market is the real deal: Maine shrimp, Maine crab meat, lobsters, clams, oysters and a huge selection of  fresh fish. We always stop here on the way home after our long Portland weekend. Order your breakfast to go right across the way at the Porthole, then come here for the seafood, and your breakfast will be ready to go by the time you’re done shopping.

IMG_3014

The MISSES…

Otto has good pizza, perhaps, for Maine, but definitely not great. I give them credit for some not-so-simple toppings: potato, bacon and scallion on a pizza…pretty cool. But I really didn’t like that they had a shelf with a huge stack of already-made pizzas just sitting there, so nothing was fresh out of the oven. Everything had to be re-heated. As a Brooklyn boy raised on arguably the best pizza in the USA, and as a serious home pizza maker, I was not impressed.

IMG_2857 IMG_2859

Some personal favorites, like The Salt Exchange, have fallen from grace in recent years. A change of ownership can do that. Foodie magazines love to chatter about Duck Fat, a small establishment that became famous for serving up french fries cooked in duck fat. The fries are good, not great, and the other dishes I’ve had there didn’t impress me. Same goes for anything with the name David’s in the title. Chef David Turin is a local legend, and quite frankly, I don’t know why. David’s was the most hyped and most disappointing dining experience we’ve had in Portland.

The HOTELS…

We don’t look for 5-star accommodations when we’re in Portland. We look for clean and close to the water.

Hilton Garden Inn: If we have a choice of where to stay in Portland, this is without a doubt our #1 pick. You cannot beat its location right on the Portland waterfront. Doesn’t hurt that the rooms are clean and the staff is friendly.

Hampton Inn Portland Downtown Waterfront: not really waterfront…a couple of blocks away. But it’s close enough, it’s relatively new and clean, and it’s another good option.

Holiday Inn Portland By the Bay: It’s easy to walk anywhere in downtown Portland, so this hotel, though not on the waterfront, is fine. The rooms are clean–though we did have to call housekeeping to change the sheets on the fold-out couch–they were pretty nasty. But we don’t come to Portland to live in our hotel room.
Beds are comfortable, there’s room service for breakfast, and most importantly: a hotel shuttle that means you can drink without driving.
I could be wrong, but it looks like a new Holiday Inn is being built along the waterfront at this moment. Worth keeping an eye on.

Here in Rhode Island, we have access to amazing seafood year-round. My friend Gary, is a lobster man. My neighbor farms oysters. And for anything else, the winter farmers’ market at the Hope Artiste Village in Pawtucket, RI (www.farmfresh.org/food/farmersmarkets_details.php?market=29) is a great place to pick up veggies, bread, pasture-raised meats from local farmers, and freshly caught seafood.
I was on a mission to find fresh mussels the other day, and in the process, stumbled upon fresh bay scallops piled high on ice at the Matunuck Oyster Bar booth. (www.rhodyoysters.com) Unlike like the larger sea scallops or bomster scallops, bay scallops are small and sweet, about the size of a mini-marshmallow.
IMG_3031
As far as I’m concerned, there is no better way to eat a fresh scallop than right out of the shell with just a little marinade on top, popping these beauties into my mouth literally as they’re still pulsing on the shell.
Scallops are a bit trickier to open and clean than clams or oysters (at least for me) but all it took was a little practice while sipping a Chopin martini and I got the hang of it in no time.
There are two marinades that I use when serving up raw scallops. The acidity in these marinades will cook the scallop a little, like in ceviche.
“MILLS TAVERN” MARINADE
The first place my wife and I ever had a raw scallop was at Mills Tavern, a highly rated restaurant in Providence, RI. Freshly shucked scallops (in large flat shells) were served on ice with a tangy red marinade. We never got the recipe from the restaurant, but this is our version of that marinade.
3 tablespoons rice wine vinegar
2 tablespoons Grenadine
1/2 teaspoon fresh finely grated ginger
2 teaspoons finely chopped scallions
Combine all the ingredients and chill before using.
IMG_3037
This marinade also works really well with raw seafood…
ALZ CEVICHE MARINADE
1/4 cup freshly squeezed orange juice
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce
1 tablespoon + 1 teaspoon peanut oil
1/2 teaspoon honey
1 1/2 teaspoons fresh finely grated ginger
2 tablespoons finely chopped scallion
2 small dried chili peppers, finely chopped

Combine all the ingredients and chill before using.

IMG_3033

Amazing photos by my wife. Check out her website! http://www.kellymilukas.com

And would eat this if it twitches?? http://youtu.be/b4eCXZUQkNY