i go to this small place in China town that i have personal history with. I believe it was my father who started working there as a busboy when he first came to America. The food that day was so-so, so i will not put it on the list but here are some things that have entered my belly in recent days.
BROILED SWORDFISH ATOP OF BED OF HARICOT VERT
BEET AND CUCUMBER SALAD
QUICHE LOREN
YOYOS - A CORNBREAD MUFFIN STUFFED WITH CHEESE AND YOU INDIVIDUALLY DIP THEM INTO SYRUP
over the weekend, i attended a relatively quiet dinner party. everything seemed to have the same theme: GRILLED at times i think to myself: what did i ever do to get to eat these things? No fried food this weekend thats for sure, and maybe thats why i had nightmares because of the lack of fried chicken
at the Grilled Dinner on Rooftop i'll refer to it from now as GDR, we had one of the two Cs: Clams. The clams were simply put on the grill until they opened up. I think my favourite clams are still cherry stone. They are huge, but full of the ocean flavours that bring such a huge smile of satisfaction to my face every time. After the clams, we ate some of the grilled vegetables that included carrots, corn, squash, asparagus, portobellos.
Okay, the meal was beautiful to look at and you could taste all the flavours perfectly. of course my favourite was the Clams. You can't go bad with clams really because its either they are just ROTTEN or they just WORK, and a large clam makes a peawok very happy. Quail has its natural flavours that drip from their little bodies and the meat was tender. My only critique was this: There was no butter used! I know there are alternate products: olive oil, pam, etc but i really believe the secret to life is Butter. Well Butters and the two Cs.
I also wanted to include another image from a meal that I made in the spring time. it was not GDR but inside the kitchen instead!
1 comment:
I didn't realize you liked coconut. Teenagers, yes, but not coconut. Where are you? Have you pulled a me? That fish looks delicious, I actually never saw anything Chinese-y you made before. I find cherrystone to be too large for me, I prefer the tender smaller ones. But of course butter is completely necessary in the cooking of seafood, what is wrong with her!
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