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OT: Restaurant and Food Thread

JD08 said:
I'd love to try a genuine yakitori shop. It's amazing what they do with simple chicken.
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We were going to go one... and then my wife saw some of the cuts they serve... and then saw the chicken sashimi. So we didn’t make it. But it looks incredible.
 
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Traveled the world eating and drinking wine at some of the best restaurants in the world, until I started my new business that now takes up all my time. Best meal is hard to nail down though, oddest **** I’ve eaten was soft shell turtle and sea snake. Coolest meal was at the French Laundry, power was out in the area, they served dinner with only candles as a light source. We were fairly belligerent, taking weed breaks frequently and they didn’t give one fvck. Friend are at EMP and took a smoke break at the park across the street one time and these guys brought them out fresh drinks in the middle of it.
 
Have done some killer takeout around Atlanta lately.

Heirloom Market BBQ - Texan husband, Korean wife. Sides are half traditional (beans, mac n cheese, collards) and half Korean like banchan (kimchi, cucumber radish salad, etc). The rubs have gochujang, miso, and kimchi in them. Killer.

Masterpiece - hands down the best Szechuan food I have ever had, whether here, LA, SF, NY. They chef used to cook for the consulate, strip mall hole in the wall in the middle of nowhere Gwinnett County that was nominated for a James Beard. A delicious, fiery feast.

Mamak - Malaysian hawker foods in a restaurant. Amazing curries and stir fries.

Lan Zhou - Fresh hand pulled knife cut noodles. Excellent both in soup or stir fry.

Little Bear - Four course eclectic tasting menu for home. Always something unique and delicious. Don’t really know how to describe the menu, but it is really great stuff. https://static1.squarespace.com/sta...a9/1598803196370/Little+Bear+Menu+8.30.20.pdf
 
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Joe's Deli...NYC...Chicken Cutlet w/ Prosciutto....Top 5 Sandwiches I've ever had...one of NYCs Best places for a Sandwich....(the bread alone is GOAT Worthy)
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There's simply No Words to Describe these Stuffed Red Bell Peppers...(Italian Sausage, Zucchini and Cheese)....smh...1 Bite..and it was over...
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JD08 said:
No recipe?
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Not to hard...Split Pepper in half...(Clean out seeds and pith)...
In a Bowl...Combine Crumbled (Cooked) Sweet Italian Sausage...Diced Zucchini (that was Sauteed in Olive Oil and Garlic)
Italian Fresh Bread Crumbs...Grated fresh Parmasan Cheese (Or Romano)...Small amount of Asiago Cheese...Salt...Pepper...Dash of Red Chile flake...1 Egg.....Mix well to combine....
Scoop out and Stuff each half....Bake at 400° for 35mins on sheet pan...
 
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@caneinorlando I want to change up what I do with the bags of mangrove snappers I've got and I've been contemplating broiling them and covering with a nice sauce... any recommendations?
 
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caneinorlando said:
Snapper is more "Fishy" than others....and less versatile than Grouper...Mahi Mahi etc....Less is best with Snapper...
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I know but just give me the best suited sauce the use... I have way too much fish and I need to make a change too my present cooking methods so my wife can stay happy... you know WIM.
 
gruntking said:
I know but just give me the best suited sauce the use... I have way too much fish and I need to make a change too my present cooking methods so my wife can stay happy... you know WIM.
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Saute some Garlic (chopped) and Shallots in Olive Oil for a minute....add some Dry White Wine and deglaze till alcohol burns out (1 minute)...add spoon of Capers, let saute on med for another minute....2 mins before spooning on Snapper, throw a couple patties of Butter in pan, and swish around till emulisified (30 secs)....Spoon over Broiled Snapper (Very Piccata-ish)
 
caneinorlando said:
Snapper is more "Fishy" than others....and less versatile than Grouper...Mahi Mahi etc....Less is best with Snapper...
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I've been making the mango fillets with a crumb-coated recipe I invented using gluten free bread crumbs that my wife loves. I found that gluten free flower and bread crumbs fry and bake crispier than regular wheat based flour due to the rice flour... so by adding butter and some dry spices and mixing, it makes a great coating without frying. But I've done that five times in the last 3 months.
 
gruntking said:
I've been making the mango fillets with a crumb-coated recipe I invented using gluten free bread crumbs that my wife loves. I found that gluten free flower and bread crumbs fry and bake crispier than regular wheat based flour due to the rice flour... so by adding butter and some dry spices and mixing, it makes a great coating without frying. But I've done that five times in the last 3 months.
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Another go to for me is a Fresh Mango sauce/Salsa that you can make in a Food processor in mins....you can add alittle Jalapeno to the Mango while its processing....
 
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