good luck deluxe

My LoveBug and I had a cozy, relishable dinner at Ford’s Filling Station last night, which is owned by Harrison Ford’s son, Benjamin Ford.

Thank God LoveBug didn’t tell me the name of the establishment in advance, or I would’ve dug in my spiked heels and flat-out refused. Ford’s Filling Station?!

As an Executive Chef from Italy, my LoveBug takes pride in being beyond the foodie realm. He doesn’t just know or love food, he becomes one with it. Unified.

I have met my match in a man who is even more passionate about gourmet food than I!

The gods must be listening…or reading my blog!

Since LoveBug is so wildly ardent about his food, I let him do the ordering…anything but meat. The difference between dating a barbaric Alpha Male type of guy and a more sweet, sensory-keen, sensual man is like night and day. Every lady needs one in her life.

I realized last night that I can never go back to dating men whose idea of a great dinner is whatever American restaurant chain happens to have their lights on during the drive home from the office.

Ford’s Filling Station is casual elegance. It reminds me very much of the trattorias I used to frequent when I lived in Italy. Ford’s is bustling with chatty, communal patrons.

Last night, I was so exhausted after work that I didn’t have the mental wherewithal to fuss about and be a Diva over a restaurant menu. As long as it was quality food, I was putting fork to mouth. So truth be told, I can only detail what I ate in laywoman’s terms, having only glanced at the menu.

My primary focus was the wine and spirits list!

The wine list at Ford’s was extensive and definitely made an impact. Good wine is not optional there…it’s all they serve! I was grinning from ear to ear when I saw my beloved Veuve Clicquot sharing paper space with all the other beverage starlets.

But since it was only Thursday, and not yet cause for an all-out celebration, I had a glass of uncomplicated Pinot Grigio. Truthfully, I was more impressed with the aesthetics of my wine glass than the contents of it. That’s not to say the Pinot wasn’t remarkable, because it certainly was.

Note to self: Call Ford’s and get the name of their wine glass supplier.

On to the sustenance…

For starters, we shared a gorgeous wild greens salad that was tossed in a basic vinaigrette and served with a side of gooey burrata. The consistency of burrata grosses me out (wet Play-Doh, anyone?), so I offered up no resistance when LoveBug snagged it off my plate.

Then we shared this long, thin-crusted pizza-ish thing that was topped with a
white bean paste of some sort, huge shrimp, fresh herbs, lemons, and a drizzle of extra-virgin olive oil. Slurp!

LoveBug had some sort of sea bass that he was so into, he fell silent for 20 minutes.
I had the brook trout with chopped hazelnuts and cream and a side of broccoli rabe.
It was such an odd combo, but a happy marriage nonetheless. Super sexy food!

I was surprised to see so many fish and seafood preparations on the menu at Ford’s.
Our humble French server was a joy. The managers made their rounds throughout the restaurant to check on the tables, and even refilled our water glasses. The glass is never half-empty at Ford’s!

Other restaurants and waitstaff — TAKE NOTES!

Ford’s Filling Station
9531 Culver Blvd
Culver City, CA 90232
(310) 202-1470

This blog entry is enough to incite war between militant vegans, vegetarians and I. Hey, bring it on!

But seriously, since I am a peace lover, and strive to bypass potential drama, let’s take a moment to review my Disclaimer before I get someone’s panties in a bunch over this post:

I fully understand that true vegans do not consume any animal flesh whatsoever, nor do they wear animal products such as leather. Understood. I have been both vegan and a strict vegetarian for extended periods of time and I didn’t fancy either. I also know that lacto-ovo (dairy and egg-consuming) vegetarianism is frowned upon by vegetarian fanatics. I am neither referring, nor relating myself to, either group. So chill.

For those unfamiliar with the term “pescetarian,” here’s a little 411 on it.

Every summer for as long as I can remember, I just stop eating meat (chicken, lamb and beef). It’s never really this big conscious enlightenment thing, it just sort of happens organically, so to speak. I simply lose a taste for it when the weather heats up.

Oh sure, I’ll eat organic eggs, a touch of organic dairy, wild-caught fish and shellfish, but not meat.

And every summer, I automatically slim down as a result of this. The whites of my eyes become whiter, too. My sense of smell is also oddly enhanced.

It is my unscientific theory that I have a bad reaction to the growth hormones in standard U.S. meat. I mean, a BAD reaction. I puff, I swell…OH LOOK - here comes the Michelin Man!

I don’t digest red meat and chicken well AT ALL. Never have. But when you grew up eating soul and comfort food (jerk chicken, anyone?), meat just becomes what you do…even if you don’t do it well.

Maybe that’s why I’m so big on my Fish on Friday theme. For me, fish is a flakier, much lighter protein for my body to digest. I have no after-effects of eating it occasionally.

My last hurrah with meat was my virtually orgasmic meal at a popular Ethiopian restaurant two weeks ago. I haven’t touched meat since then, and I won’t until end of summer…or maybe never.

Look, I’m not saying I don’t like the taste of a medium-rare steak. Liking the taste and digesting it are two different planets. One has nothing to do with the other.

Even free-range meat consumed in conjunction with a digestive enzyme supplement takes ten centuries to digest in my gut. However, it’s at least a healthier alternative.

On so many levels, I feel better by abstaining from dense animal protein, and I highly recommend giving it a try for a week or two to see what a difference you feel, if you happen to be curious.

Just make sure you’re taking a good whole food-based multivitamin that contains plenty of B-12, iron, and zinc, and your nutritional bases will be adequately covered.

Keep in mind that I am NOT of the ilk that will police what you eat and get into ridiculous semantic battles in discussion to feel holier-than-thou due to my chosen dietary preference.

Some folks are as evil as the day is long, but will crown themselves righteous because they haven’t eaten food with eyes in 12 years. Please don’t lump me in with that bunch. In truth, I couldn’t care less what you eat. I’m simply sharing what I do.

I actually created this long-winded post to announce my latest discovery: a cool blog called The Rosy Pescetarian. That blog contains some truly divine vegetarian and pescetarian recipes and pics.

As for me tonight - sushi buffet and salad bar - make way for Mama!

Some of you may tire of my insistence on this Fish on Friday theme, but for those of you who are hardcore carnivores, I am here to gently remind you that eating fish once a week is a nice, healthy change of pace.

I have a good original recipe for pan-seared tilapia. However, I never jotted down the recipe…and for the life of me, I can’t seem to duplicate it. Dont’cha hate when that happens?

So I have the recipe, just not handy at the moment.

I recently landed on an appealing site called A La Zing that showcases all sorts of goodies. A La Zing features tilapia that is well-seasoned with a lemon pepper rub. Their tilapia seems like it might taste similar to mine. So you are in luck!

But what looks even better are the mini pumpkin creme pies that are featured on the
A La Zing site.

Let’s eat our healthy fish so we can inhale those creme tarts without guilt!

As always, giving you the scoop on what’s good. This time, we’re savoring fish and seafood direct from Alaskan waters!

Alaskan Harvest is a high-quality supplier of home-delivered delicious fish and seafood.

Kick off a dinner party, wine sampling, or any special occasion to a fabulous start with Alaskan Harvest’s seafood appetizers. Seafood Sausage, Smoked Scallops or Mussels, or a deluxe Smoked Salmon Terrine are just a handful of the gourmet appetizers you’ll delight in at Alaskan Harvest!

Featuring very fresh, healthy fish choices such as black cod, fresh wild salmon, halibut, swordfish, rockfish, tuna, even a wide array of shellfish such as shrimp, scallops, lobster, oysters, clams, and Dungeness crab - Alaskan Harvest carries it all…

…including Oyster Shooters that arrive in their own shot glasses with a spicy tomato-horseradish sauce!

Alaskan Harvest also offers gift certificates…perfect for the fish and seafood lover in your life.

Cheers to Alaska!

For some people, Friday is synonymous with “fish fry.” I love a good fish fry!
When you’re in Atlanta, you have to try the fried catfish at The Brickery!

Look, I know fried fish is not health food. You don’t have to school me on this, as I am well aware of the dangers of fried food. But since most of the fish I eat is either steamed or broiled, I have no shame in occasionally indulging my taste buds.

Although I’m not a fan of catfish since it is such an unclean organism, you better believe I will eat it if it’s fried. Almost all flaky, white fish tastes dynamite when it is batter-dipped and cooked ’til crispy!

The absolute best-tasting fried fish is made with seasoned corn flour. Every time I have used Tony Chachere’s Crispy Creole Fish Fry mix at home, my fish has turned out delicious. Perfect every time.

I have fried up catfish, whiting, grouper, even thinly-sliced orange roughy with
Tony Chachere’s Creole mix and have nothing but glowing raves for it. That spicy Creole flavor is permeated all throughout the fish, and the fish turns out crispy every time - never soggy or bready (new word, ha!). Two forks and two fins up!

And are you looking for a better dipping sauce for fish? You gotta try this zesty lemon-dill tartar sauce!

Click this picture to order it from Amazon:

I know some of y’all keep kosher or are of various faiths and associations that consider lobster to be nothing but a big cockroach.

Lobster still has health benefits…and tastes fantastic. Bring it on!

This recipe comes from Weber.com:

Tangerine Lobster Tails

1 cup butter
Juice of 2 tangerines
4 cold water lobster tails, about 6 ounces each

In a small saucepan over very low heat, melt butter. After the butter has melted, skim off all the foam. Add the tangerine juice, whisk, then set aside.

Using poultry shears, split the lobster tails in half by cutting the shell down the middle on both sides, and then, with a sharp knife slice the lobster meat in half.

Place the lobster tails in a large, resealable plastic bag and pour in 1/2 cup of the tangerine butter. Reserve the remaining tangerine butter.

Press the air out of the bag and seal the bag tightly. Turn the bag several times to distribute the tangerine butter, place the bag on a plate, and refrigerate for 10 to 20 minutes, turning the bag once or twice.

Remove the lobster tails from the bag and discard the butter in the bag. Grill over direct Medium heat, meat side down, for 8 to 10 minutes, turning and basting with some of the remaining tangerine butter once halfway through grilling time. Remove from the grill and serve hot with the remaining tangerine butter on the side.

Enjoy!

Speaking of Walkerswood, the well-known Jamaican food products supplier, today is a great day to feature their Escoveitch Red Snapper recipe.

In layman’s terms, “escoveitch” means “pickled.” Escoveitch is much like ceviche in that it is pickled, only escoveitch is pan-fried.

If you’ve never had Escoveitch before, you are really in for a treat when you try it. Escoveitch is SO delicious. Your mouth will sing!

A Jamaican guy friend of mine brought some of his Escoveitch to my house all nonchalantly. When I tasted it, I shrieked, “Did you make this yourself?! Give me the recipe NOW!” His “secret” was Walkerswood’s pickling sauce.

It tastes absolutely gorgeous!

Do try this recipe:

Escoveitch fish

Serves 4

2 lb. whole fresh snapper, scaled gutted and cleaned
1 lime
salt and pepper
1/2 cup flour, for coating
vegetable oil for frying

For Pickle Dressing
1 cho cho (christophene) or cucumber, cut into strips
2 onions, sliced
2 Scotch Bonnet peppers, de-seeded and sliced
180ml/6oz Walkerswood Escoveitch Pickle Sauce

Directions:

Rub fish with lime and rinse. Season well with salt pepper and coat with flour. Heat oil in a frying pan until it smokes slightly, then fry fish on both sides until golden brown. Arrange in a deep bowl.

Meanwhile, place the pickle ingredients in a saucepan, bring to boil and simmer for 2 minutes. Remove from heat and pour over fish. Allow to marinate for 10 minutes before serving.

Serve with a green salad, Jamaican rice and peas, fried plantains, and plenty of
Red Stripe Beer.

Enjoy!

I haven’t been to a Legal Sea Foods restaurant in a couple of years. But man, do they have good food!

From crab cakes, to their soups and chowders, to their grilled fish and even mussels - EVERYTHING AT LEGAL SEA FOODS IS GOOD.

Everything I have ever eaten at Legal’s has been impeccably fresh and perfectly prepared. Service has always been very prompt and courteous at
Legal Sea Foods, and I have only had positive experiences at this establishment. I have eaten at numerous of their locations, and I have yet to be disappointed.

From their appetizers even to their entrees, Legal Sea Foods is the way to go if you want fish and seafood. Their stringent policy for serving only the best fish and seafood is rare in the food industry, and I really appreciate this. Here is their policy:

Legal’s Commitment to Service

“When George Berkowitz first got into the hospitality business, he gave his servers a simple instruction: “Treat my guests as if they were dining at your own home table.”

That advice has worn well over the years, and gracefully evolved into a sophisticated, upscale style of service. Our staff receives hours of specialized training. The curriculum covers proper food-handling techniques, menu information, wine education, table etiquette, and even personal ethics. Every employee takes the requisite classes to fulfill each job function at the highest performance level. We think guests appreciate the effort.

Since we specialize in seafood, we’re already serving the healthiest of all proteins. And Legal’s stringent quality control program makes certain we offer only the very best fish. Our conservationist mindset keeps us away from overexploited species, and we insist on the least invasive harvesting practices from our seafood suppliers. For example, we prefer product from dayboat operators – fishermen who go to sea for just a single sweep before bringing their catch to shore. This is costly, but we think it’s worth it to obtain fish that supremely fresh.”

It’s true! It’s true! Their commitment to excellence is what sets them apart from other seafood restaurants. They are in a league of their own. The only way you can get fresher fish than at Legal Sea Foods is if you go fishing and catch it yourself.

I was absolutely thrilled when I learned that Legal Sea Foods now provides
home delivery of their quality sustenance.

Legal Sea Foods even delivers their incredible sauces (vodka sauce, roasted red pepper sauce, etc.) and heavenly desserts, including their Boston Cream Pie.

My new year has started off right!

I have various rituals for each day of the weekend, starting on Friday.

Having fish on Friday is nothing new. Many religious people have been doing this since forever. I don’t have fish on Fridays for any reason other than:

1. I love fish
2. Fish has serious health benefits
3. I digest fish better than meat
4. Designating a day to eating fish is an easy way to remember to eat it

One of my preferred restaurants for fish is Houston’s Restaurant. They have nationwide locations, and certainly a few here in L.A., with my favorite being the one at
10250 Santa Monica Boulevard. Love it!

Every time I go to Houston’s, I always order their savory hot spinach dip appetizer, and one of two entree combinations:

1. Grilled rainbow trout, a loaded baked potato & a house salad with buttermilk garlic dressing

2. Crabcakes, rice and beans & a house salad

I don’t even need to see their menu anymore. No matter which Houston’s location I’m at, I can always order the same thing and get consistent food and service.

So let me talk about this grilled trout that Houston’s serves. It is sublime. It’s perfect,
I tell you. Couldn’t be better if they tried!

Houston’s rainbow trout is fresh, marinated in what tastes to me like some sort of
mojo criollo (citrus and garlic) type marinade, grilled, and served with a tart, creamy Remoulade sauce on the side. Out of this world good. That’s some seriously slammin’ fish!

Their grilled trout is always blissfully flavorful, flaky, and awe-inspiring. Houston’s also features this other fish that’s quite tasty, though I can’t remember the name of the actual fish. It’s a cross between salmon and trout. It’s the texture of trout, but the color of salmon. I must sound like a really professional blogger, huh?

Note: Several weeks later, I am updating this entry because I finally figured it out! The fish is Arctic Char. Ha - I’m a genius after all! I would provide you with a link to more info on Arctic Char, but it’s an ugly little bugger, and I don’t want it to detract from the beauty of this post.

As for my choice of beverage at Houston’s…

Keep in mind that I’m not a wine drinker (too much red wine in Italy!). I am more of a special occasion champagne and pretty rum drinks chick.

But for some reason, whenever I’m dining at Houston’s, I always order a glass or two of festive vino. There’s something so classic and stately about the restaurant’s atmosphere that makes me want to swig grown-up grape juice.

When I crave grilled fish, my first thought is Houston’s. Not even the high-profile, swanky L.A. seafood restaurants can compare.

An excellent choice for fish on Friday!