MAC-D Blog

Today Megan and I went to a yard-sale on Canton Road. On the way there, we had been talking about getting Sushi or some other fish-type meal. Now, Megan typically does not eat sea food, but she has been really giving it a go lately (last week she did a whole pound of snow crab). As we got near this Thursday evening yard sale, we passed the Marietta Fish Market. It was packed…! We decided to try it.

We started off with Oysters Rockefeller. I have never had such finely cooked oysters. They were not slimy (and yes, I do enjoy them on the half-shell), and they were HUGE!

Megan got the clam chowder and I got seafood bisque. The flavors were perfect and brought back memories of eating at a nice seafood restaurant on the West Coast on a chilly day.

For the main course, I went with their “healthy meal.”

Lightly floured grouper, shrimp, scallops, spinach, linguine noodles, mushrooms and artichoke hearts. The scallops were cooked to perfection: neither hard nor soft, and delectably succulent. The sauce had a hint of lemon and cream, and the portions of seafood were balanced so that no individual flavor overwhelmed the rest of the sdish.

Megan had a GIANT meal.
Between the snow crab legs, the stuffed crab shell, the stuffed clam, and two four-ounce stuffed lobster tails, she had her work cut out for her.

Now you must be thinking…these people must be ginormously fat! We aren’t. I do need to lose a few pounds, but we ate just enough as to be full, and we have plenty of leftovers for the upcoming weekend (which will take us on a 90-mile long yard sale).

Lastly, we got a piece of Baklava Cheesecake to go…we will let you know how it is when we finally get a chance to eat it!

Here is the website to the restaurant:

http://www.mariettafishmarket.net/

This same company happens to own the Marietta Diner which was apparently featured on the Food Network’s “Diners, Drive-ins, and Dives.”

http://www.foodnetwork.com/diners-drive-ins-and-dives/index.html

The night after Megan and I became engaged, we decided to go out to eat at a nice restaurant for a special dinner. My son was with us, and I am always trying to get him to eat new foods (it will teach him to learn to try different foods when he is older). I have eaten at Roy’s in San Francisco, and, when I heard there was one in Tampa, we decided to go.

What we ate (Menu):

1. Roy’s Canoe Appetizer for Two
2. Edamame
3. Gabriel:
   • Children’s pasta
   • Ice Cream Sundae
4. Megan:
   • Hawaiian Opakapaka Scallop & Waterchestnut Dumpling, Purple Tatsoi, Crispy Pork, Watercress Emulsion
   • Some sort of pineapple cobbler
5. Scott:
   • Blackened Island Ahi Spicy Soy Mustard Butter Sauce
   • Roy’s Melting Hot Chocolate Soufflé Flourless Chocolate Cake with a Molten Hot Center served à la Mode

The entire meal was delicious. Megan’s fish was perfectly buttered while my blackened Tuna was tastefully seasoned on the outside and rare in the middle. Gabriel snacked on everything (including some kimchi that he spit out when I told him it was shrimp [I had contacts in and it looked like it from where I sat]). The edamame was more difficult to get him to try, but once he did, he loved it. First he tried the pea, then I explained that the pod had salt that added to the flavor…He then licked the crusted green shell and decided he wanted to strip the peas out with his teeth, as is the way you eat them…SUCCESS!

I was very proud of him, but Megan was the winner that night. She is not a big seafood fan and she still went with the Hawaiian Pink Snapper (Opakapaka) and tried everything else to include beef and other meats she normally doesn’t touch.

All in all, the meal was great. The service was just as nice, and the decor created an atmosphere worthy of a special night out on the town.

Well done Roy’s!

Still questing for the perfect dish,
Scott

I have a fondness for hole-in-the-wall restaurants serving authentic Mexican food at ridiculously low prices.  Health code schmealth code.  Located at 5114 Wrightsboro Rd in Grovetown (conveniently next door to a laundromat), Taqueri Mi Rinconcito offers some delicious lunch specials for hard-to-beat $4.75.  Chips and salsa are complimentary, of course! 

Goznito, you may want to go for the Speedy Gonzalez special, but just know it’s going cost you about $3.95.  You’re a high roller.

If you’re like me, you’ve been asking yourself: “Self, where can I find a selection of expensive steaks, fine wines or beers, and wear a nice pair of slacks?” 

Try The Public House, at 399 Highland Avenue.  The name–like the restaurant–is a throwback.  On the Emerald Isle years ago people would gather at “public houses” for food, pints, and good times.  This is likely where the term “pub” originated. 

Last night I had the 16 oz New York Strip.  It was excellent: charred just enough on the outside to keep the juices inside, cooked medium well with a touch of hot red in the center.  No need for steak sauce or additional seasoning… such would be akin to slapping God in the face.  This steak was cut and cooked to perfection.  On my first visit, I had the 10 oz sirloin, and it was equally delicious.  If I can find one or two people willing to join me, on a future visit I plan to try the Porterhouse-For-Two.  It weighs in at 40 oz and will set me back a cool $74.95.  As you would expect, The Public House menu features only certified angus beef.

If you prefer chicken or seafood, you will find plenty of options on the menu.  Unfortunately I have not been able to sample this aspect of The Public House yet.  They advertise Live Maine Lobster as a specialty.  Expect to pay extra if you prefer to eat a dead lobster, which I personally find less challenging.

BBQ Chicken Pizza

So tonight I am going to make BBQ chicken pizza, yum. Why am I telling you this? Because the dish is great, and you might be interested in trying it for yourself.

I start by using Jay’s Signature Pizza Crust (modified).

http://allrecipes.com/Recipe/Jays-Signature-Pizza-Crust/Detail.aspx

I substitute 1/4 cup of white sugar for the brown sugar.

While the yeast, water and sugar are sitting during the first ten-minute wait, I preheat the oven to about 375, and cut up three chicken breasts into tiny pieces.

I then place the bits into a caserole dish lined with tin foil an pour Chicken ‘N’ Ribs BBQ sauce (Sauce Link) over the top. After placing that into the oven, I return to making the dough. After it has had about an hour to rise, I follow the directions and punch down the inflated ball of soon to be sweet goodness.

I spread the now-prepared dough over a pizza stone and take a fork to lightly shred the chicken bits. After they are nice and small, I spoon the sauce and meat over the dough and add a little additional sauce (from the bottle) to taste. Lastly, I use colby-jack (or whatever you prefer) to cover the pre-cooked ingredients. After baking for 20 minutes, you will be left with a kick-@$$ pizza suitable for any event.

-Scott

I can’t say that I am a huge poultry fan. Megan doesn’t eat red meat, so we often comprise on dinner by selecting a dish that is capable of being made with different meats. Tomorrow we are planning on having Turkey Meatballs. Here is what is in the dish (although I might get a pack of ground veal or lamb if the grocery store has it and it is affordable):

pack of frozen spinach
garlic
italian style breadcrumbs
ground sage
onion
carton of chicken stock
bag of shredded mixed provelone cheese (preferably the one with smoked provelone in it)
one nutmeg seed
Bag egg noodles

I don’t quite know what it is about this simple dish that I love so much. Perhaps it’s the mindset that turkey is better for you than beef, and it makes me feel good about eating them.

The other fun part about making meals like this is that we get to work together in the kitchen. The smell of chopped and/or roasted garlic always seems to fill the house in such a way as to mentally prepare me for the deliciousness that will ensue.

Also, with two in the kitchen, we can clean as we go. By the time dinner is over, we have only our plates and hot pans/glassware to take care of. With a full belly, it sets the mood for relaxation and good conversations.

I will let you know how it goes when we cook it up tomorrow night.

Cheers!
Scott