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Archive for the ‘Freshliest Catch’ Category

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Tasting Portland, a Getaway Christmas

In Freshliest Catch, Review, Seasonal on January 28, 2013 at 8:39 pm

Over the past few years, every other Christmas, my dad has wanted a “getaway” Christmas. My “5-foot-2, I wanna dance with you, I’m sophisticated fun” big sister moved to Portland about a year and a half ago and that’s where we had our getaway Christmas. Disclaimer: my mom hates not having us around for the holidays. I had a great time in Portland, but I did miss my family in Memphis very much.

The perks of a getaway Christmas are the following: we only buy one present each and do Chinese Christmas on Christmas Eve, no one brings their work with them, no one’s distracted by our everyday lives, and I get to impress everyone with my phenomenal cooking skills. (Except for that time the fried rice was still a bit crunchy.)

I flew in to Portland just before lunch time. The restaurant my sister wanted to take us to wasn’t open for lunch yet, so we did what any normal people would do- go to the bar next door for libations. Verde Cocina happily invited us in for late morning Bloody Mary’s and Margaritas. One of the top 5 Bloody’s I’ve ever had. The first being at The Prince Albert Pub in Notting Hill. Our Bloody’s at Verde Cocina where made with Crater Lake Vodka and Vanessa’s special home blend Bloody Mary mix. It was spicy and served with a pickled green bean! The “Margarita Puro” the other half of the party ordered was tequila reposado, lime, and raw organic agave syrup.

Next door to Verde Cocina was Sasquatch. I knew Portland was home to the James Beard Foundation so I expected amazing food and this little on-the-hill restaurant definitely impressed me!
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Being the huge cheese fan I have always been, I started out lunch with Blue D’auvergne. It’s a delicious French Cheese (cow’s milk) served with toast points and honey. 20130124-145415.jpg
The Pretzel from the Snacks section of the menu was delicious. It wasn’t a dense pretzel or an oily mess like the ones you get at the mall. It was a classic made, delicious pretzel served with honey and their house made mustard..
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I can’t decide if I like menus that give descriptions or solely ingredients more. I think I enjoy just the ingredients. For instance, from the Small Plates we ordered “Grilled Romaine. Crouton. Anchovies. Parmigiano. Egg. Tarragon Dressing.” All of these ingredients are a base for a classic Caesar salad (I know it didn’t even say Caesar salad anywhere), but this is what we got- and I loved it.

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For my entree I ordered Buttermilk Fried Chicken. What can I say? I’m from the south and if someone in Portland is trying to fry some chicken, I wanted to see if they could do it right! They passed. In fact, they passed with flying colors. The setup was beautiful. The fingerling potatoes laid roasted on the bottom of the dish, the crispy cooked chicken tee-peed over the pots with the country gravy surrounding it all.

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Another great aspect of Sasquatch is that it’s also a brewery! I enjoyed Bertha’s Brown Ale- a medium-bodied brown with flavors of roasted barley and chocolate malt. There wasn’t too much hop in this beer, which I liked the most. There were a few different flavors on tap at Sasquatch: Moby Dick Imperial IPA, Hairy Knuckle Stout, Red Electric IRA, and Healy Heights Pale Ale- some up to 10.2%!

Another great part about Oregon, is the wine. After lunch we headed to wine country! My sister is a member at WillaKenzie Estate. I had the pleasure to taste some great Pinot Noirs and other varietals, and take a picture in front of the vineyard.

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After incredible tastings at WillaKenzie, we stopped by Four Graces where John is a member of and we tried even more awesome Oregon wines and picked up a few bottles for the following night’s dinner. The drive back to Portland from the wineries was about 45 minutes to an hour so I had some time to nap and get back to square one.

Our entire first day seriously circled around eating great food, having great drinks, and catching up over the past year. One of my biggest loves (as everyone should know) is eating oysters. So we went to Eat for some pre-dinner snacks.

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We started off with a couple dozen Baywater oysters fresh from Washington, and followed them with a couple of versions of their oyster shooters. The Standard with vodka, spicy red sauce, and lemon. The Cajun – “the standard” with chili infused vodka. The Kentucky – chili infused bourbon with lemon. After the wine tastings, I pretty much quit taking pictures so just run on your imagination.

After our oysters we walked down the street for dinner at Tasty n Sons!

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Tasty n Sons was packed. The inside was a long dining room with community style tables and seating. Their regular menu changes with the seasons and is derived purely by kitchen inspiration. They also use local Farmer’s produce. Since we had been eating all day we shared a bunch of different plates. A few of them included a Meat and Cheese Board with Steve’s cheeses, Fried Cauliflower and olives with Harissa cream, and a classic Bouillabaisse with clams, mussels, fish, octopus, prawns and bacon. Check out their current dinner menu and be ready to be impressed!

After the pure gluttony that the entire day had been, we headed back to the house we rented in Mt. Hood. It was a good hour drive to get there, but worth the serenity. The next few days we spent skiing on Mt. Hood and drinking incredible Portland microbrews. Double Mountain IRA was by far my favorite.

I know it’s been a month since I went to Portland, but I just can’t get away from the outdoors in Austin! The rest are just some awesome pictures from my trip!

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Bar Chi Sushi, My Favorite Happy Hour

In Business Tips, Freshliest Catch, Happy Hour, Review on October 4, 2012 at 2:30 am

Before I dive in to my favorite new place to wine and dine myself after a long day of work- I need to pat myself on the back. Commitment has been one of the things I’ve lacked on lately. Not in my personal or professional life, but it’s so hard for me to sit still and stay focused on one extracurricular activity with so many other projects going on at the same time. I’ve had three different blogs. The past two have been about my travels in SoCal and about my time studying abroad in London (that one may not have existed, but I like to think it did). However, FeedColeman has officially had its first birthday. I’ve stuck with this site for a year and I don’t plan on leaving. So, I want to give a big thanks to my friends, family, and random followers for texting/messaging me after I post something new that they use- or using my blog (man I love being a food geek that has a blog!) as a reference to remember something they read here or finding a recipe they need. Nick Jonas once said he wished if he could have anything it would be a food blog- I guess he’s too busy being famous, so just pretend I’m famous and keep reading about my journey through the never ending life of living and loving food.

It’s been hard moving to Austin and trying to keep track of my food endeavors. Between the hiking, training for a marathon, the pool time, paddle boarding, Lake Austin, and work – I’m losing track of all the great eateries I’ve been discovering.

It’s the first time- in a very, very long time- that my schedule has been a nine-to-five half the week. The restaurant industry makes the most revenue during the weekends and on holidays. So, naturally, my schedule revolves around the rest of you having fun. In most cases I guess I’m the current day’s “help,” but I don’t mind. I love my job. I help make sure that everyone who has had a long day/week/few hours at work come in, relax, and indulge in their beverage of choice and fill their tummies before they go home ready to call it a day. As much as some people enjoy their roles as graphic designers, wall street brokers, accountants, teachers, philanthropists, or what not, I’m the one who gets to make your day feel 100% worth it. If you wine and dine where I work, I want to make sure you leave feeling like you ended a successful day and are going home to go to bed happy. I enjoy this. I love this. This is the purpose of MY industry.

After my nine-to-five today I walked straight over to a restaurant in the 2nd street district, downtown Austin, called Bar Chi. In just a few short weeks it has become my absolute favorite place to go after work. It’s not pretentious. It’s not overwhelming. It’s Asian food with an atmosphere to appreciate. They have happy hour Monday through Saturday 3pm to 7pm and all day on Sunday. They ALSO have REVERSE happy hour Thursday, 10pm to 12am, and Friday and Saturday 10pm to 1:30am.

My close friends have always known I love Asian cuisine- Katsuya Hollywood, Two Stick Sushi Oxford, and Sekisui Pacific Rim Memphis are my favorites. I’m adding Bar Chi Austin to that list. It’s a definite.

I don’t even know if I’ve ever seen the Bar Chi Sushi regular menu because I love their happy hour so much (and because it’s basically all I’m available for).

Their sushi items include shrimp, salmon, kani (crab), and tamago at only $1.50. You can also get super white tuna, peppered tuna, albacore tuna, and yellowtail sushi for only $1.80! They also have Maki rolls between $4-$6 of spicy tuna, shrimp and avocado, yellowtail-scallion, and chicken or shrimp crunch.

The shrimp crunch roll was one I picked. It’s what the average joe would decide on..

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It’s your typical crunchy shrimp roll but just as good. A must try for this downtown location.

They also have great appetizer selections! Oyster shooters (NOT Bloody Mary style- much better!), spicy edamame, tempura vegetables, agedashi tofu, gyoza, coconut shrimp, and fried crispy calamari to name a lot. I loooved the spicy edamame- it wasn’t a sauce that made it spicy but the salt they put on it had spice to it! I also tried the Agedashi Tofo- just to branch out. It’s four large cubes of tofu lightly fried and sitting in tempura sauce. There were very thin, ribbon like curls on top of this dish that made me curious, but no worries- just fish scales turned into a garnish. Don’t let fish scales scare you! It’s like sushi is wrapped in seaweed- this is just another garnish. It’s a great way to utilize your kitchen ingredients. I understand they’re probably sold separately, but it’s still a unique idea.

Agedashi Tofu-

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BarChi also has skewers on happy hour. You can get chicken or beef, short ribs, shiitake mushrooms, scallops and bacon, or baby octopus skewers! Of course I tried the baby octopus skewers. Not only were they fairly filling, but also tasty! It was a good amount for only a few bucks.

Baby Octopus (in the back is Spicy Edamame)-

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No matter what you are looking for- cheaper sushi, robota skewers, or maki rolls- this is your place to be. Their drink specials include dirt cheap beer, $2 sake bombs, cheap lychee martinis, cosmos, bloody sake Mary’s, and $4 glasses of house wine.

You can’t beat BarChi. If you go- I hope Paul is bartending. He is one of the best happy hour bartenders I have met. He knows his entire bar and his regulars. He appreciates them and wants them to come back. He’s a stand up employee and he’s really made me want to continue to come back.

Fed From Austin,
Coleman

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April’s Produce Report

In Freshliest Catch, Seasonal on April 19, 2012 at 3:38 pm

Here’s what’s fresh for your vegetable and fruit shopping for the month of April. What’s the best part about knowing what’s fresh for the month? You can make a list for the Farmer’s Market! Always support your local farmers- they make the world a fresher place.

New in Season: Wait a Minute
– Haas Avocado
– Fava Beans
– Beets
– Texas Sweet Onions
– English Peas

Winding Down: get-it-while-you-can
– Chard
– Kale
– Leeks
– Spinach
– Naval Oranges

Peak of Season: What’s Hot!
– Artichokes
– Asparagus
– Morel Mushrooms
– Salad Spring Mix
– Rhubarb

Get it while it’s fresh,
Coleman

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Redneck Crawfish Boil

In Freshliest Catch, Recipe's & How To, Seasonal on April 3, 2012 at 3:54 pm

There are a lot of things I miss from Mississippi, but one of the biggest things, is crawfish. Down in Georgia, these mudpuppies are just steamed. They’re nothing special.

So, we went all Mississippi on the live ones we got last night. We bought 8 lbs of crawfish from Altama Seafood- nice little fresh seafood market in the dirty Brunstank- and here’s how we boiled ‘em.

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First, you need to purge your crawfish. What does that mean? Clean ‘em out! It’s best done putting them in a cooler or a plastic box and circulating water through it. This helps get off all the dirt grained in their shells. If you do this and notice some floaters- yea, they’re dead. Will they hurt you? I’m still alive.

Some people also believe you should purge crawfish in saltwater. The saltwater is supposed to make them regurgitate, hence cleaning them out more- but everyone knows the flavor in the guts is the best part.

Now, if you boil them in salty water, I hate you. Don’t be dumb. Be smart and get Zatarain’s crab and shrimp boil or get fiesty and buy a bag of Swamp Dust (swamp dust is for the ones who want their lips to be raw from heat).

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If you have a big stockpot or a steam kettle, use it. If not, a small pot will work. Crawfish only take a couple of minutes to cook so you really don’t need a big pot. And, if you have a large plastic box that can be covered, letting them steam in their own heat afterward keeps them moist and tender.

Now, use half the bag of boil and guess what doesn’t hurt? Thanks, Paula Deen, it’s butter. Butter never hurts anything.

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Like I said, this was a redneck crawfish boil- it had to be done with sleeveless shirts and 24 oz can beers.

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Also, we had chorizo boiling in our crawfish water. I’d suggest adding cut up andouille sausage, red bliss potatoes and whole artichokes to your boil if you need some substance beside just the crawfish tails.

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Craw hard,
Coleman

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Blue Deviled Crabs

In Freshliest Catch, Recipe's & How To on March 26, 2012 at 10:39 pm

Monday’s are the best days to go crabbing. It always seems like the tide is high, the sun is out, and every Monday just keeps getting warmer, drawing the critters from the dense dirt. Since it’s early in season the crabs aren’t as big. When you are crabbing you HAVE to follow regulations and make sure the crabs you keep are big enough, or you’ll have a big fine waiting on you from the DNR. Depending if it’s male or female, it can be 5″ -from one horn tip to another! However, just to be safe DO NOT keep anything under 5 1/2″. You won’t get that much meat from a 5-incher anyway.

So instead of JUST doing a crab boil, I wanted to do something different with my Freshliest catch – Deviled Blue Crabs!

Ingredients: (just for the Deviled crabs, not accoutrements)
Lemon Zest -from one lemon
9 Blue Crabs- crab meat, already boiled and picked (boil with half yellow onion and seasoning)
2 scallions, smaller chopped on a bias
1 poblano, roasted and chopped
1 tsp Tony Chachere’s seasoning
1/2 cup mayonnaise
2 eggs, whole
1/2 yellow onion, smaller dice
1/2 cup bread crumbs, or crushed crackers (I used crushed crackers)
1/4 cup Parmesan, grated or fresh

Method:

Pick all crab meat out of all blue crabs, mix with all other ingredients. When picking meat from blue crabs, de-back the blue crab shells and set aside.

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Once all ingredients are mixed together, stuff back into the shells and bake at 350 for 12-15 minutes, until golden brown.

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The accoutrements were provided by SaltwaterChef- Zatarain’s Caribbean Rice (directions on box) and braised Baby Bella mushrooms. The mushrooms were braised with Brussels Sprouts (not featured) in butter and dry vermouth. It was a delicious meal, caught fresh off the marshland Overlook Park Pier on Highway 17 in Brunswick, GA.

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For the crabs,
Coleman

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February’s Fresh Produce

In Freshliest Catch, Seasonal on February 6, 2012 at 9:21 pm

If you haven’t already heard, “I can’t believe it’s almost February!” then you probably don’t talk to too many people. It’s February though, time to get excited (or maybe not :/ ) about Valentine’s Day. Time to start a count down to SB12(!!) (this means Spring Break, 2012, for the rest of those who don’t talk to people) and it’s really not that important to me except it sends all the kiddies to the coast to spend mom and dad’s money to support the entertainment and food industry.

Here’s what’s up this month in produce – what’s new in season, at the height of season, and what’s leaving season.

New in Season
– Artichokes
– Radishes
– Rhubarb
– Navel Oranges
– Raspberries & Strawberries
– Asparagus

The best way to look at what’s coming into season is planning your eating habits around them. Asparagus is more on the expensive side, so stay away from it right now. I love a great artichoke & spinach dip, but why not stay off the cheesy dips before summer, right? Also, it just seems too cold to be eating strawberries and raspberries right now.

Peaking in Season
– Broccoli
– Grapefruit
– Water Chestnuts

Not too much strong produce peaking in the month of February, but follow the path to being healthy this summer and embrace these few options. I’m not the biggest fan of broccoli, in fact I normally only prefer it in cheese. Literally, covered in cheese – almost where I can only see the little green buds floating around and nothing else. However, broccoli goes great in any stir fry or pasta dish. And GRAPEFRUIT? A great fruit to stay healthy and is great for your body. Not only is grapefruit good for colon health (what that’s gross? Yea I know, but colon cancer would suck), but it’s also good for reducing blood cholesterol, it’s a great source of vitamin-c, it’s rich in potassium, and is full of antioxidants. Jump on the grapefruit train- you will benefit from it.

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Thank the best way to lose weight for an awesome picture of a grapefruit!

Winding Down
– Brussels sprouts
– Sunchoke
– Blood Oranges

Not much to work with here either, but if you love Brussels Sprouts or Oranges, go on a strict diet this month. I don’t like Brussels sprouts, but for those who are worried about their arteries clogging and being ridiculously unhealthy- add these to your diet. They won’t be the biggest ones, but it’s your last chance to get them for a cheaper price right now.

Eat your veggies, because I don’t,
Coleman

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January’s Freshliest Catch, Produce

In Freshliest Catch, Seasonal on January 24, 2012 at 5:25 pm

I know it’s almost the end of January, but it’s taken a minute to organize this new year. Even though January’s almost over, just for a future guide, here is what’s best and worst in produce right now.

New In Season
– haas avocados, gets me thinking about pool parties and guacamole for summer
– collard greens, even though some of the best I’ve ever had, and cheapest, come from a can!
– fennel, try and grow it yourself, herbs are the easiest to grow with the least amount of upkeep!
– green onions, also known as scallions
– naval and blood oranges
– rhubarb

Peak of the Season
– lemons, make some “adult” lemonade
– tangerines, both of these make great garnishes on plates, it’s also nice to have some acidity to balance out a cream based sauces for a fish dish, or spice up some rice with some zest

Weak Ones, Winding Down
– fuerte avocados, isn’t it ironic that fierce means strong in Spanish?
– bok choy, the asian version of greens, and my favorite type of greens
– daikon
– white potatoes, who cares, you’ve had your fill of starch over the holidays, no?
– butternut squash, oh well, have you noticed the price of squash and zucchini sky rocketing in the market?
– turnips, it’s like an apple met a potato
– Bosc and Comice pears

So take that for what it’s worth. Go save a dime and try out something new!

Eat your veggies,
Coleman

The resource provided for this post comes from the Jekyll Island Club Hotel, Cooking at the Club. Thank you Chefs, for compiling such a great learning manual for not just novice cooks.

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The Secret to Georgia Wild Shrimp

In Freshliest Catch on January 13, 2012 at 9:40 pm

The food scene in Brunswick, GA is nothing too impressive. Your local Captain D’s is the biggest competition in “restaurants” (how DARE I qualify Captain D’s as a restaurant) because every one down here wants one thing – fried seafood. However, there is a secret to the fresh seafood caught off shore of the Golden Isles. It’s not that the critters come from waters that are overly polluted with cancer-inducing chemicals from the paper mills and what not around the southeast Georgia coast. It’s not because Jekyll Island is the second biggest breeding ground for sharks aside from the Great Barrier Reef. Most assuredly, it’s not because Iguana’s Seafood spent $175,000 advertising that they were voted #1 for having the best shrimp – because they don’t.

Corporate, non-locally owned restaurants do not get the freshliest catch of shrimp straight from the St. Simon’s Sound or St. Andrew’s Bay. Who do we thank for this? Thailand. They’ve made an industry in America by selling us cheap, translucent shrimp which we over season, over cook, over batter, and over rate. Most people are indulging in rubber shrimp that have been so over cooked you might as well have eaten a tennis ball for a meal and see how much you can feel it bouncing around in your stomach.

The local restaurants, the ones that use OUR LOCAL fisherman, Wesley Dickey- are the ones with award-winning shrimp. Yes, I will boast about the restaurant I work with because they are without a doubt, the best damn shrimp I have ever eaten.

Who do we thank? Nature. God. Buddha. The Force. Whatever you think makes this world turn on its pretty little axle, because they beautifully littered the southeast Georgia coast with spartina grass.

How in the world is spartina grass the answer to the best locally caught seafood? Let me get just a little bit scientific on you. Spartina Alterniflora, also known as “cord grass”, thrives along coastal salt marshes and other habitats that are high in salinity. Out of the three varieties of spartina marsh grasses, (I’m about to throw an intense word at you, so I won’t bother you with their scientific names) the variety off of coastal Georgia contains the osmolyte DMSP.

Dimethylsulphoniopropionate. Yes. That word. What this certain osmolyte (helps with osmosis and water retention) does is keep a healthy balance of water in areas of high salinity. It keeps the grass strong and provides important B vitamins and amino acids for animal growth.

Ok, that was even too scientific for me. Basically, spartina grass is a member of the sugar cane family. See where I’m going here? It provides the greatest amount of food when it dies. Decomposed spartina grass is consumed by the shrimp (and other creepy crawlers of the ocean) and is not only healthy for them, but also makes them naturally SWEETER.

It didn’t seem possible at first. How could the flavor of a shrimp be that noticeable? We did a blind taste test with three different shrimp (a set of steamed, fried, and grilled) and it wasn’t even a question which shrimp was Wesley Dickey’s locally caught shrimp.

Support your local fisherman and you’ll never know what kind of secrets you’ll learn. Even if it’s as something as simple as Spartina Grass.

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To see how delicious the shrimp look cooked, check out The “Rah Bar”!

Don’t eat the yellow snow,
Coleman

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December’s Freshliest Catch, Produce

In Freshliest Catch, Seasonal on December 8, 2011 at 5:13 pm

December is the beginning of the cold months. The leaves are finally all off the trees and flooding your yard, begging to be raked. Every corner you turn in the super market is filled with Ginger spice and Christmas cookies. The only part of the season that isn’t filled to the top with Christmas spirit, is your wallet. Wether you have a big or small family, the expenses of Christmas get outrageous. Gifts for every cousin-brother-nephew-in-law-twice-removed, down to the dogs, seem to be necessary. Simply put- my familiy’s present this year is getting to see me.

I know everyone has Christmas parties to attend every weekend this month. For our employee Christmas party, we thought about doing a theme – maybe Mexican, or a potluck dinner. Whatever party you might be thinking about – let me help guide you to what’s in season, going out of season, and at the peak of its season. Produce and vegetables at the peak of season are going to be the best bang for your buck – they’ll be a good size and a reasonable price; those that are winding down are going to be less appeasable and a little pricier depending on demand; and those new in season are going to be small and not quite the best harvest.

Vegetables
New in season – haas avocados and cauliflower
Winding down – winter squash, parsnips, and daikons
Peak of season – Brussels sprouts, wild mushrooms, turnips, and sweet potatoes

Fruits
New in season – cherimoya, grapefruit, naval oranges
Winding down – cranberries
Peak of season – fresh dates, Bosc pears, comice pears, mandarin oranges

The only fruit I’m not very familiar with is cherimoya, but with some research it sounds delicious. Its flavor is a mixture of banana, papaya, pineapple, peach, and strawberry, with a soft, sweet sherbert-like texture.

Here’s what a cherimoya looks like, thanks to google..

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Eat healthy, play hard,
Coleman

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Sweet Corn and Blue Crab Dip

In Freshliest Catch on October 16, 2011 at 4:56 pm

Last week, after our crab boil, we still had about 9 fresh Blue Crabs we didn’t want to waste. So, we made a dip out of them!

Picking apart crab meat is tedious, and 9 crabs yield maybe 1 1/2 – 2 cups of crab meat, if you dig hard. We had two ears of roasted corn from the boil we didn’t eat that we could add to this dip and some left-over lemon butter.

So here’s what we’re working with for the dip…

Ingredients:
Crab meat from 9 Fresh Blue Crabs
1 lb Cream Cheese, softened
2 Ears of Corn, roasted
1/2 cup Sour Cream
Lemon Butter

It’s a great way to use your left-overs with out having to buy more ingredients. I only had to buy the cream cheese and sour cream. The sour cream helps the dip loosen up a little bit so it’s not so rich and full of cream cheese.

Grab a mixing bowl, mix all the ingredients together, maybe add some granulated garlic – because that makes all dips better – and there you have it! A little secret I also like to add is some fresh cooked bacon (if you aren’t watching your weight, throwing a tablespoon of bacon grease in there wouldn’t hurt!) for presentation. A few crumbles on top and a dash of cayenne pepper looks good, and a little chopped parsley for some color variety.

You can get creative with what you want to eat this dip with- you’re looking for a good texture difference here. Saltine’s are always a good choice, but if you want to make this for a party of sorts, I’d suggest something a little fancier. Bagel Chips have a nice crunch and come in assorted flavors. One of my personal favorite’s is Melba Toast, but if I’m feeling arrogant, I’d rather just make my own crostini’s, which is very easy and you’ll be much more proud of what you bring to the table at a party.

To find an easy recipe on FeedColeman, check out The Best, Simple Crostini’s!

And here, is the finished product:

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