Keeping friends and family in the loop, I will attempt to post several times throughout the next few days as we weather Hurricane Florence here in Wilmington, NC. Today is Wednesday, September 12, 2018 …it is 9:30 am..
Stay tuned!
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Go with the Flo?
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Rolled and Tanked
The food at the new Castle Street restaurant Rolled and Baked cannot overcome the following flaws: slow/delayed opening, slow service, erratic hours, small portions with big price tags, no carry-out service, and most annoying… owners and service people who lack experience in the industry. I had high hopes for this cutie…but alas….
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Long lost memory…FOUND!
For anyone who has traveled in the Mediterranean, particularly Italy and Greece, and has been searching for a melon to rival the honey-sweet taste of the beauties over there….I have made a discovery! Although I cannot replicate the experience of a hillside villa in Tuscany in late afternoon with a glass of Pinot Grigio and some perfectly aged Parmesano Reggiano and prosciutto, this Sugar Kiss melon will take you back.
Found at my local Walmart of all places, these mini gems are only slightly larger than a softball and have the appearance of an average cantelope. I personally could eat the whole thing… it is THAT good!
Now I’ll just keep repeating to myself….you are in Santorini, sipping Vin Santo and enjoying a slice of kefalotiri and melon on your balcony overlooking the Aegean Sea…..
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Tequila Comida & Cantina
Visited the long awaited opening of Tequila Comida &Cantina this evening for dinner. This newest addition to the Los Portales family of food purveyors is just trying out its sea legs with the refurbished space formerly occupied by Olo Cantina.
You are greeted with a bolillo roll and red and green salsas or olive oil for dipping.
I enjoyed my El Guapo cerveza and my Mole Pipian de Cuerdo
My husband’s Tacos de Chicharones were very good, full of fried pork belly and pickled onions.
The bar is fully stocked and Margaritas are excellent. The bartender is always willing to accommodate.
Some expediting kinks to work out, but all in all a solid effort for the opening day!
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Chiles, Chiles, Chiles…
Latin American food fiesta featuring…Chiles. Jalapeños in the guacamole. NM Hatch in the sausage. Guajillos in the salad dressing. First try at arepas was surprisingly easy. I baked mine rather than frying to save some calories. Only to be completely negated when I topped them with the wonderful hatch chile sausage I recently found at Food Lion !! Of all places!! Very close to a Mexican style chorizo without as much paprika/annato. Topped with a little cheese and some crema, these little corn pillows are my new faves!
Here is the recipe:
3/4 cup yellow cornmeal, finely ground in a rocket-type blender
1/2 tsp salt
1/2 cup grated cheese (cheddar, Mexican blend, mozzarella)
1/2 cup milk
1Tbsp butter + 1Tbsp vegetable oil
Warm milk, butter and oil in a pan or microwave. Pour over remaining ingredients. Stir well. If too loose add more cornmeal. Mixture must be thick enough to roll into a ball. Let mixture rest,covered for at least 15 minutes. Roll mixture into approximately 6-8 balls. Flatten balls into 3 inch discs about 1/3 inch thick. Place on greased pan and bake in a 400 degree oven for about 15 minutes until puffy and lightly browned on bottoms. Top with chicken, or sausage as mentioned above..or just cheese, if desired.
I rounded out the meal with a simple salad dressed with a guajillo dressing that is a knockoff of a recipe from “Pati’s Kitchen” that is simpler and yet so good you’ll want to put it on EVERYTHING you eat!
My guacamole is a fan favorite around here….Psst…the trade secret for great guacamole….crush 1 clove of garlic for every two avocados with some coarse salt and pepper in a mocajete or your favorite shallow bowl BEFORE adding the avocado, jalapeños, scallions, lime juice and a pinch each of cumin and chili powder.
Finally, this most excellent guajillo chile dressing:
Blend together in a NutriBullet 3-4 guajillo chiles cut into 2-3 pieces, with stems removed
1/2 cup oil (I like to use a blend of olive and vegetable oil)
2Tbsp water
1/8 cup cider vinegar
2tsp turbinado sugar
1/2 clove garlic
1tsp salt
Blend until a beautiful bright orange shade with peppers in tiny pieces
This dressing is good on salad but can be used to top bruschetta, as a drizzle in soups, as a sauce over rice and noodles, over a taco, over mac and cheese, as a bread dip…you get the point, it’s addictive!
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Danaus plexippus in NC
We are experiencing a beautiful influx of migrating Monarch butterflies here in Wilmington, NC. They are particularly drawn to lantana and butterfly bush…especially this one in our neighborhood! www.nationalgeographic.com/animals/invertebrates/m/monarch-butterflyCan you see them? Take a closer look!
Many thanks to my neighbors Paul and Bonnie for brightening my day!
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Local sources
Great finds today @portcityproduce2 and @seaviewcrabcompany just up the road from me in little old Wilmington, N.C.. Burgundy okra roasted in bacon fat was crispy and fun to eat.
Black sea bass from my favorite fish monger, broiled with a lightly browned butter sauce was flaky and moist. Tri-color quinoa with spring onions rounded out the meal.
Local is ALWAYS best! -
STOP HUNGER NOW
Parishioners and friends of St. Nicholas Greek Orthodox Church in Wilmington, NC turned out in force today to package meals for Stop Hunger Now.
Donations are always welcome. http://www.shn.secure.force.com20,000+ meals packed today!
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Pinpoint accuracy
Any day you find a fine, interesting hometown restaurant is a good day for a foodie. Downtown Wilmington, in particular Market Street has such a place in Pinpoint Restaurant. One year new on the night of our visit last Friday, the staff had reason to celebrate, and so they did. Drink specials and one year old coozies were distributed with abandon, but it’s the food that carries this place. We decided to graze our way through the menu that night, so I can’t speak to the main courses but if the plates to share are any indication of the chef’s prowess (and they usually are), we are all in for a treat!
The menu highlights locally sourced ingredients like oysters, crab and shrimp with some creative license. An apprenticeship under Top Chef contestant Hugh Acheson prepared Chef Neff for a place just like this. Many of the foodie favorites are available, like Steak Tartare, expertly hand cut and wonderfully seasoned and paired with hand cut potato chips, a black garlic aioli and some dainty pickled veg.
The house made charcuterie plate is nothing short of a revelation. The chicken liver mousse is so light and smooth that I felt like I had died and gone to heaven.Be sure to taste the mustard seed/strawberry accompaniment.The deviled duck and smoked trout rilllete equally surprised our party.
The cured yellowfin tuna was fresh and succulent accompanied by a salad of grapefruit, zucchini blossoms and other little goodies.
The house mixologist has some beauties up his sleeve, too. Don’t hesitate to try an interesting drink with this great food.
Pinpoint. Accuracy. Great. Food. -
Sunset Splendor
…And the inhabitants of the Earth will stand in awe of Your signs, and of the goings forth of the dawn and the evening in glory….Psalms 65:8
How great Thou art!
Betzabroad...My personal recipe for tasting our big, fat, wonderful world 