Feb 2017 Dinner- celebrating 20 years of friendship!

A special menu for a special occasion.

Cheese Flan. Clementine segments, toasted Coconut shreds, and Blueberries, on a lake of condensed milk. This was the favorite course hands down.

Cuban Tomato Salad with Orange Vinaigrette

Cilantro Shrimp

Cold-pressed watermelon with Rum and Blueberry ice cubes

One giant pot of Arroz con Pollo

Mojito with Blueberry and Mint ice cubes

2016 Thanksgiving dinner

First Thanksgiving without Dad. 😢 So we celebrated his memories with food that he would have loved. Dad was always fond of my cooking caliber. Apparently my brother is too.

Lagan Nu Custard- Wedding Custard

Crispy Okra

Saas Ni Macchi (Bottom) and Lamb Dhansak (Top)

Kachumber (Bottom), Browned Rice with Caramalized Onions (Center), Pappadums piled high (Top Right) and Lagan Nu Achar (in between rice and pappadum) which is basically a sweet Carrot Relish

TJ's Seafood Shack- good food with good company always makes a good experience!

I'm so glad I gave this place a shot when I went with some longtime friends. The birthday girl is a huge seafood lover and I didn't want to take her to a Red Lobster. I wanted her to try something different, something unique, something small-business minded… this something ended up being this wonderful place called TJ’s seafood shack!

I called ahead to make reservations only to find out that they are very low-key and relaxed which was perfect for the company and ambience that I was looking for. Matter of fact, the decor at this place has upside down buckets as lampshades. It’s not like the cookie cutter feel that you get when you walk in from one restaurant to the next. I believe the owners were trying to create an ambience that is very reminiscent of some mom and pop fish shacks that you would see along the Florida coast. It had a good warm and welcoming vibe.

That being said, we all know that there is no substitute for good food! It was especially important for me this time as I was taking a special friend for her birthday lunch- and she is a self-described picky seafood connoisseur. Her food cannot be too greasy nor too dry, neither raw nor too overly cooked, and neither heavily battered nor too simple looking. Basically, you can say that I was taking Goldilocks to lunch and she wanted her porridge juuuuuust right.

For appetizers, we ordered Sweet Platains ($3.75), Sweet Potato Fries with Honey Mustard ($4.99), and TJ's signature Smoked Mahi Fish Dip ($4.99). The appetizers really kicked off the lunch experience beautifully. The sweet fries weren't greasy at all which received rave reviews from the entire table. One of my friends commented on how beautifully the smoked Mahi fish that was done- delicately balanced with not too much cream cheese and just the right amount of sweet cornichons. The dip fish was so finely minced that you could actually use it as a perfect substitute for cream cheese on bagels (think of it as an clever riff on lox and bagels).

I particularly liked the sweet plantains, however- tender, perfectly brown and crispy on the outside, without the trailing grease slick that most people are accustomed to with plantains.

For the main course we had a Haddock Platter ($9.95), a variation of the three gator tacos ($10.50) where each taco was different, the Salmon platter ($9.50), and TJ's Seafood Shack's signature Po Boy Sandwich ($8.75). While ordering, we heard that the gumbo ($3.99) was made in-house and from scratch everyday. So, we ordered some of that as well! As they say in New Orleans, ‘laissez le bon temps rouler!' (let the good times roll).

The Haddock platter showcased how and why this place takes it's fresh fish seriously- a long, well-proportioned fillet (they buy their fish whole) which was coated with the right amount of pecans and breading. The fish was light and flaky and not overcooked. Just perfect. It's always good when restaurant knows not too coat the star with too much blah blah blah and let the protein do all the talking- if you know what I mean.

The Shrimp Po Boy was good but nothing to write home about. I have to confess, I've had quite a few Shrimp Po Boys in my lifetime and this ranked in the middle of the pack. That being said, the shrimp were perfectly cooked, the batter on the shrimp was crispy just like you would expect, and the remoulade sauce had all the right notes for the chorus. Additionally, it was at a very reasonable price point. What more could you ask?

The favorite entrée on the table was the combination tacos- a Salmon taco, a Gator taco, and another fish taco (which I gave away to share with the birthday girl- who, might I add, was very happy with her food). The salmon was well done but not dry- good blackening seasoning which reminded me of Cajun seasonings (garlic powder, paprika, onion powder, cayenne pepper, oregano, and thyme). The crumbled bacon was a good topping option not because well, bacon is a gift from the gods, but because it actually lifted the taco to another textural stratosphere. I only wished the bacon bits were served sizzling hot.

I really found myself digging at the beans and rice- the bean gravy was not too soupy and not too thick and the rice was cooked without any spices. The creamy cilantro sauce that topped it gave the side dish an extra zing. The sauce was in-house (as most of their stuff is) and you can find it in many of their dishes where it's a good ‘as needed’ option for binding, flavor, and textural nuances.

My favorite dish, however, was the humble looking gumbo- hands down! Delicately spiced, probably simmered for hours, non-slimy okra marrying with tomatoes and other vegetables topped with a generous scoop of plain white rice. You can't go wrong with this dish. Matter fact, I might just come back for a big ol’ bowl of this delicious gumbo whenever I'm feeling the blues.  There's few things in this world that make a man happy than good soul food done right. I really could taste the love in this side item.

IN A NUTSHELL: Good restaurant with a laid-back attitude (they serve food with plasticware). A wonderful find in Orlando where fresh fish joints are desperately needed to expand local tastebuds. This is a family run business- and they take great pride in their product by continually improving on it. They have two locations towards the east side of Orlando. If you like fish and want to stay away from the chains, you’ve got to give TJ's seafood shack a try! Tell them Goldilocks sent you ;)

A New Video for Dixie Crossroads!

I recently revisited this historically-important restaurant. The Rock Shrimp are delicate (and rich when dipped in butter) in flavor when eaten by themselves. A must try if you ever venture out to Titusville. What I'm really proud of, however, is elucidating the story behind this business. Enjoy the video!

Hawker’s South Asian Fare: Roti Canai… OMG, I die!

This place came to my attention immediately after it opened. It was the name that caught my attention: Hawker’s. And I thought to myself “Could it be?” So, it was only a matter of time before my mouth met their food. And as a former (and picky) hawker customer, I was really looking forward to it.

For individuals unfamiliar with the term, Hawkers are signature to Asian countries (and arguably, in many other parts of the world). They are street vendors who usually vocalize what’s being offered in a loud, aggressive format. Usually on self-drawn carts or makeshift stalls, they are the Asian version of a food truck (well, minus the truck). Hence the etymology of the word ‘Hawker’- from middle low German ‘hoken’, meaning ‘to peddle’ or ‘to bear on one’s back’. Typically, they only showcase a handful of cheap-but-delicious items that are often codependent in their recipes (either they utilize a similar list of ingredients or one item is part of another item’s creation). The Hawker Stand is an example of a classic business structure- delectable food leads to more money which results in a more lavish display of food, a bigger cart, and, ultimately, a permanent spot on the street where people use the eatery as place to rendezvous and spend even more money. In other words, if your food is awesome, you’ll rise to the top.

Luckily, the restaurant showcases more than just a handful of choices. But the small-plate concept and cheap prices remain. And now the math- Szechuan style wings $4, Vegetarian Summer Rolls $3, Satay Chicken Tacos $5, Roti Canai $3, Cantonese Ginger Chicken $4.50, and Malaysian Prawn Mee $6.

They were out of Hainanese sauce, so Szechuan happened to be a second choice. Five wings appeared as our appetizer and they were fairly small.

The unfortunate part, however, was that they weren’t spicy enough. When you think of Szechuan, the connotation is definitely chili heat- and this dish was toned down quite a few notches.

The Vegetarian Summer Rolls were fine with the standard fillings of vermicelli rice noodles, cabbage, carrots, and scallions. The adjoining peanut sauce was pleasantly on the sweet side.

The Satay Chicken Tacos were nothing exceptional. It was a mild mélange of flavors with no single note flying higher than the rest. The tacos desperately needed some acid, which a single wedge of lime atop a small portion of salsa thankfully provided.

The tide turned favorably when the Roti Canai arrived. It was CRIMINALLY DELICIOUS. Alternatively called Roti Chennai/Parata, it’s a Malaysian dish with Indian origins. The small portion of curry sauce with a lump of potato was stupendously addictive.

My stomach was instantly imprisoned by tasty lip smacks of curry intertwined with some SERIOUSLY FLAKY ROTI (see the adjoining short video clip of it at my blog). I could’ve easily made a fool of myself and licked the bowl clean. The curry was creamy and well balanced. A range of spices (cumin, coriander, and cinnamon to name a few) sang like a harmonious choir that elevated the dish into a synergetic stratosphere. In short, magic.

The Cantonese Ginger Chicken showed elegance in simplicity. Simple, ground ginger paste accompanied with perfectly moist sautéed chicken strips spelled Y-U-M.

Ginger paste, though usually used as a pre-cook marinade, worked well just as it was. On the other hand, the Prawn Mee was a toss-up. It was recently prepared and served. Hence, the ingredients were layered and presented just as the menu described. However, a slow cooked approach (as soups often have) would have intermingled the flavors of chicken, egg, chili sauce, and jumbo shrimp more successfully.

If this were back in Asia, I would’ve opted for the Hawker stand selling soup that had been simmering in a giant wok for hours rather than one that served a la minute.

When one of the co-owners, Kaleb Harrell, arrived for a quick interview, it came to no surprise to find out that the place is owned by people who have a lineage in the Hawker business. And the menu definitely speaks of the diversity in the ownership as well- Hong Kong natives, Northern Chinese, Malaysian, and Vietnamese bring the Asian diaspora to the restaurant’s table. I did manage to ask him about the soup and his responded that the chefs are still deliberating between themselves which technique should prevail. He also pointed out the detail in décor for the place was specific to the concept- right down the very tables styled with laminated Chinese newspapers (so reminiscent of eating food from a Hawker’s newspaper cone).

IN A NUTSHELL: Go for the Roti Canai. It’s great. The place is young and the owners are receptive to your suggestions- especially for a second location that they are planning in the works. Try one of the many Asian beers they serve bottled. The success of a traditional hawker stand is very physically evident- a long queue. And I’m happy to say that this concept has finally germinated in our very own backyard. Here’s to hoping for a long line at this joint.

Boston’s Fish House: Relaxed Atmosphere, bring your Grandma

Standing tall on 16yrs of history, Boston’s Fish Market has been on fringe of Winter Park in a modest strip mall for quite some time. I frequent this mall because of the Aldi in it, but it never occurred to me why there was a constant wave of retirees going back and forth from the parking lot across from the restaurant. Or maybe it was the kidney dialysis center? Or the hopping Jeremiah’s Italian Ice that Boston’s Fish is in between? Whatever the reason I joined the torrent of humans last night.

The weird thing about this place is that you order at the counter FIRST, PAY, and THEN get seated while a server waits on you. Weird. Whatever. Let’s dive in anyway… Boston’s Chowder served over Buttermilk Biscuit $5.25, ¼ lb of Chilled Maine Lobster Salad Sandwich $12.95, Broiled Chicken Breast Fillet with a Ritz Cracker Topping $10.25, and Fried Onion Nuggets and Fettuccini Alfredo as side items.

With the submission of money, I was seated and things rolled out pretty smoothly. In retrospect, I suppose pre-ordering this way keeps the business (especially the kitchen) running smoothly and probably works best for Boston’s. The chowder was thick and gloppy.

The flavor was smooth and starchy. And the biscuit only made things doughier. The small bits of clams were on the lesser-than-generous side but at $5.25 the portion size was decent. However, the bowl that it came in bothered me a bit- it was fire engine red and reminded me that other restaurants use these types of bowls for their salad dressings on buffet counters. No matter how dishwasher-friendly a bowl may be, I think presentation is an important part of the dining experience. I wasn’t expecting fancy, but c’mon…

The Lobster Salad Sandwich was creamy, smooth and packed with lobster chunks. I especially liked the toasted sliced bread folded in half- it gave more attention to the lobster meat that my mouth deserved.

The sandwich worked well in a formulaic way of tastefulology: mayo creaminess + soft meatiness + crispy oily-toastyness = busy mouth.

The Broiled Chicken was quite good.

A light Ritz Cracker topping played well with the chicken. Apparently, this topping is what Boston’s is famous for. Simplicity was the name of the game for this dish and it definitely threw it out of the ballpark.

The sides were… well, sides. Nothing really memorable. The Fettuccini Alfredo was something you’d expect from a Fish House rather than an authentic Italian joint. Using the core of an onion as a fried nugget made for a soft, nuttier taste. But they didn’t end up in my doggy bag.

IN A NUTSHELL: With the rising cost of seafood, this joint still sustains semi-reasonable price points. The portion sizes are not over-the-top, but will satiate you. Service is pleasant and non-intrusive (exhibit A: Diane, our waitress). Presentation of the food would really help this place, but I think their focus is on getting the food out just they want it rather than all the frills and hoops that some other restaurants make you go through.

Dixie Crossroads: Southern seafood flavors with a vivid past

Mr. Thompson and his sewing machine belt. That’s how Dixie Crossroads came to be. Or was it a pair of scissors? As I sat in for a quick interview with Dawna Thorstad, the Director of Sales and Marketing at Dixie Crossroads, I was quickly drawn into stories of all-you-can-eat rock shrimp for $5 and campaigning for environmental protection of rock shrimp spawning grounds to Lorilee Thompson’s (the present owner) leonine fishing adventures. All I could ask to myself was why has this place not come to my attention sooner? And what’s this rock shrimp hoopla all about?

All I figured was rock shrimp took off in a big way once the shell was cracked and the gold inside revealed it’s deliciousness. And old Mr. Thompson had figured out just how reap the reward. Initially, a pair of scissors split the bugger in half… soon, a sewing machine belt was brought in to peel through thousands of them.

God alone knows I hate driving. But I ventured out with a fistful of expressway toll change and a dismal-looking Mapquest print-out to a place I’ve only been once before: Titusville. But yours truly made it out there- with all my ten fingers and a healthy appetite. To my surprise, this place is big! I sat in a booth, quietly looking over the ‘moat’ filled with swarms of Tilapia when the server landed some corn fritters dusted with sugar on the table (complimentary). It was a good way to start, but to make double sure, I also ordered a Dixie Rum Runner ($6). Both were sweet with the latter easing my post-driving tension and the former setting my taste buds free. I started to browse the menu for some choices, but what caught my eye was one of the specials they were running- BBQ shrimp ($9). I still wanted to try the rock shrimp so I ordered them with classic southern grits ($11).

When the server came back, she offered an absurd BIB. However, my hesitancy over it quickly evaporated when the plate arrived. Four large shrimp atop a sumptuous ochre-colored gravy with a ridiculously addictive smell that wafted off them was nothing short of SUBLIME. In true Louisiana-style, these barbecue shrimp were shell-on. A highly fragrant buttery sauce of garlic, Cajun spices, and herbs were sopped up with a (smartly accompanied) piece of buttered toast. The sauce was tangy and oily. The oiliness would have been a good thing if the toast wasn’t oily as well. However, the main part of the dish was masterfully cooked and jolted my brain into a Southern state of mind. The best part of this entire dish was to suck on the SHRIMP HEADS to grasp even more complexity of bayou cuisine. TMI? GET OVER IT AND GIVE IT A SHOT. Live a little. I highly recommend it :)

After almost mouth-vacuuming the dish clean, the (rock) shrimp-n-grits arrived within moments. Alas, I wish I hadn’t tweaked this dish by substituting rock shrimp for regular shrimp. They were a little tough and didn’t showcase the entire flavor profile well with the grits. I must say that rock shrimp don’t taste like other shrimp do (overcooked or not). They actually have a blend of different crustacean tones that in my mind form a vague blend of shrimp and lobster tastes combined. The grits on the other hand were great. Buttery, yet flavorful, the grits simply glided down my throat as though they were on a slip-and-slide. Then, a squirt of dopamine in my brain consciously reminded me of how addicting Southern food can be especially when it’s done right.

IN A NUTSHELL: A vivid historical restaurant with a great range of seafood items on the menu (land lovers don’t be afraid- there’s plenty for you guys as well). Remember to pay homage to the rock shrimp when you get here and congratulate Lorilee on her father’s foresight for what a sewing machine belt can REALLY be used for. Did I mention they have a full bar? And modest price-points for lunch and dinner? The restaurant has a hodge-podge of décor that changes from room to room (it’s a big place) which only indicates it’s long history and unique Titusville charm. On your way out, make sure to score a few cups of fish feed for the hungry tilapia right outside. And yes, they are only kept as pets- never to land in your stomach.