gaisorowski

There is a great seafood restaurant in Ft Lauderdale. Check out their website. http://www.sunfishgrill.com/ I ate there a few days ago and loved it. Excellent quality, service and good value. Entrees range from $24 to $32 and include two sides - starch & vegie or two vegies. I got a side of sauteed swiss chard and a side of asparagus. They were delicious and they did not charge xtra. They also offer a mixed green salad for $7 extra with an entree. It sounds high, but he salad was the best mixed greens, awesomely fresh - no slimey lettuce strands, and the size was huge - definitely enough to share. Warning the focacia basket that comes before the meal is addicting and will ruin your appetite. I had to take over half of my entree home because I ate too many of the focacia slices! ...and they kept refilling it! I know I could have said no thank you, but they don't ask, they just refill - fresh from the oven too! Yum! I want to go back and try the desserts which looked fabulous. The lady next to us was moaning with each bite she took of her egg nog creme brulee. Then she tasted her husbands apple crisp and gasped with delight. It was definitley a "When Harry Met Sally" moment!

Cali - Have you tried Carr Valley Mobay? It's wonderful cheese that combines a layer of sheeps milk with a layer of goats milk separated by a layer of grape vine ash. It's mild, but still sophisticated. I know you shop at Whole Foods when you're in Ann Arbor. I'm sure they'll have it there. Give it a try!

Yeah, maybe just on the Net .. but reality may not be so kind to Seasons 52 ... hype or something truly unique? I will observe everything and make mental notes in order to offer you an analysis of the place and the food ... I have a "foodie friend" who seemed impressed ... and he does know quality ... story developing ... ← I live in Fort Lauderdale and have dined at Seasons 52 at least a dozen times now. With a few exceptions, the creations are flavorful and satisfying and I love the seasonal menus. The flatbread pizzas are light and tasty. My two favorites are the eggplant parmesan flat bread (and I typically abhor eggplant) and the grilled ruben flatbread. The wild mushroom soup is heaven in a bowl - lots of mushrooms and nice varieties. The broth is packed with a deep essence of mushroom and (surprisingly) not too salty. The parmesan crouton enhances the experience with it's light, crunchy texture and nutty, sweet parmesan coating. Another wonderful starter is the lump crab cocktail. It's a generous portion of wonderfully fresh crab chunks accompanied by two dipping sauces. Salads are created with the freshest lettuces (even the spring mix) and though lightly dressed, the dressings have just the right amount of zing to harmonize texture and flavor. The one exception was the grilled caesar with buffallo flank steak. Here the steak was tough and the dressing lacked body and tasted more like a mustard vinagrette than a caesar. Entrees that I've thoroughly enjoyed are the black cod with vegetables in ponzu sauce. Here the cod was delicate and buttery, much like chilean seabass. The ponzu sauce was light and perfectly balanced with the fish and vegetables. I also love the beef tenderloin, the pork loin entree and the cedar plank salmon. On my list of likes, but not loves is the stuffed shrimp - light and lemony, but lacking the depth of flavor one associates with such a crustacean marriage. Desserts are perfect - rich and indulgent and beautifully presented in shotglass/votive style glasses. The size and presentation along with their scrumptiousness seduce you to savor every bite! I give it 3.5 stars.

Thanks for the entertaining blog, sweetheart. You did a great job!

Does Hayter's make turkey bacon?

Farm fresh eggs, nieman ranch bacon, yukon gold home fries and 12 grain toast. I might round out the meal with some crepes. I only made 3 crepes last night and because I was exhausted, I just popped the batter back in the fridge.

Good God, Girl, what are you cooking with now? It looks like campsite cookware purchased at the army/navy surplus store. Take some of that gambling money your wife won at the casino yesterday and RUN, don't walk, to Williams Sonoma and get the All-Clad grill pan for goodness sake. Then have that humble piece of Circulon sandblasted or give it to a drop-off plant that recycles used tin! Okay, for those of you who don't know me, I'm totally being tongue in cheek. I've known Randi (Poutine) for twenty years and I'm her biggest fan. She's an awesome little chef and, honestly, she could produce a scrumptious meal with a just a package of chicken (bonerless/skinless breasts of course) a roll of tin foil and a campfire. I'm telling you the girl has has a culinary gift! Anyway, sometimes, I razz her just so she doesn't take herself too seriously. I love you, Randi.

All you need is a sifter.

Girlfriend, your food creations look yummy. It's impressive that you're able to produce such culinary delights with such an undressed, homespun kitchen. Imagine what you'll be able to achieve when you have your chef's kitchen with the proper accoutrements at your fingertips. It will be nothing less than amazing. Look out Huron County; you ain't seen nothin' yet! So leave your Kraft dinner at the supermarket because this hot little cheftette is going to single-handedly achieve some major pallette transformations. You go, Miss Poutine!!!!

Actually, MizDucky, I was told that lamb reduced inflammation by a person sitting next to me at a dinner party in San Francisco this past February. I had never heard that before, but I have read that grain fed livestock is much more inflammatory than grass fed livestock. In fact, there are proponents that advocate grass fed livestock as being very healthy and even anti-inflammatory due to the Omega ratios - Omega 3 to Omega 6. So if you're going to eat meat, make sure it's grass fed! Of course wild salmon, blueberries, almonds and brocolli are typically the superfoods that are heralded as anti-inflammatory. Grain products are big inflammers, and as for refined grains and sugar, don't even get me started! Why does the stuff we love have to be so bad for us? Moderation isn't always the key, especially since it's a subjective standard. Anyway, I think I've over-answered your question. Hey, ask me what time it is and I'll build you a Swiss village.

I subbed Onion rings for the fries. While the turkey burger was spot on, I didnt like the rings at all. There was entirely too much breading and they were too greasy. I guess its a matter of personal preference. I prefer thin, lightly coated rings. I ate one and that was enough. Good God, Girl, I thought the onion rings were donuts! No wonder you could only eat one! PS Alicia thought the onion rings were corn dogs (ie, pronto pups in the midwest).

Thanks gaisorowski. Maybe one day you'd like to keep a food blog. I'm sure everyone would love to hear about all the wonderful, expensive, restaurants you and your partner enjoy in Ft. Lauderdale. I love you Mikey!! ←

Another good use of the fig jam is to make brunch bruschetta. Top the grilled bread with mascarpone cheese and then spoon the jam over the cheese. My friends just love it! Thank you, Giada DeLaurentis.

You've been very productive, Ms. Poutine. Good luck with your interview this evening at the Bistro.