Archives for the month of: June, 2011
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Fried chicken (thigh), whipped potatoes, and creamed corn from Babe’s Chicken Dinner House.
Babe’s might be one of my all-time favorite places to eat. The fried chicken is probably among the best I’ve ever had, but really, it’s the family-style sides that force me to gorge myself until I can barely stand another bite.  We had to relegate this restaurant to being only for when visitors came from out-of-town, let we eat there too often and get fat(ter).  We broke the rule last night since this was our last hurrah before leaving Texas.
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Desayuno burrito, from Julia’s in Wallingford. It had scrambled eggs, scallions, cheese and a ton of bacon, topped with salsa, sour cream and more cheese.
dungeness crab cakes
Dungeness crab cakes over white beans, ham & grilled asparagus, with a spicy remoulade sauce, and greens and sliced radishes on top.  I loved the sauce, but I wish there had been a tiny bit more of it.  Beans were perfectly cooked, but asparagus was a bit over.
For our last night in Seattle, Troy and I decided to go to another Tom Douglas restaurant and made a late reservation at Dahlia Lounge. These crab cakes were amazing.  Normally, I don’t order stuff like this as an entree because crab cakes aren’t always filling, but these were not only huge, they were also solid crab meat, hardly any filler.  Super delicious.  Troy ordered the NY strip with porcinis, grilled asparagus, and balsamic glaze, which was also amazing and, of course, perfectly cooked.  He let me have all his porcinis since he doesn’t like mushrooms.  I was happy to oblige.
NY strip steak
We also had the Sea Bar appetizer, which was a sampler of mostly raw seafood.
sea bar appetizer
Last, but not least, we had the made-to-order doughnuts for dessert.  I’d read that these were something of a specialty, and they did not disappoint.  They were served with strawberry jam and vanilla mascarpone cream.  I’m not embarrassed to admit that I ate the remaining mascarpone with a spoon.
doughnuts
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Chef’s choice sushi plate, from Shiro’s. Bottom row: salmon, mackerel, tuna. Middle: toro, marinated tuna, geoduck. Top: white albacore roll, yellowtail, and can’t remember the last one but it had thinly sliced scallions underneath. Oops.
This might have been the best sushi I’ve ever had.  We also had the Belltown Poke appetizer, as well as a half dozen raw Kumamoto oysters. All outstanding.  We will definitely be hitting this place up regularly.
Copper River Salmon

Pan-seared salmon over grits, morels, asparagus, and snap peas with lightly pickled radish on top.

I was pretty determined to check out one of Tom Douglas’s restaurants while we are here, and Palace Kitchen did not disappoint. Since it’s Copper River salmon season here (we’ve barely been able to go more than a few steps without seeing a store or restaurant heralding that fact), I felt compelled to order some for our first night in Seattle.

My fish was cooked absolutely perfectly, and the skin, which I usually discard, was crisped up almost to the point of being a cracklin, which made it SO good. I also liked the minced radish garnish, which cut some of the richness of the fish. Unfortunately, all the other stuff on the plate was only so-so. The grits were kind of bland and loose, and the peas were so sweet they overpowered everything else on the plate.

Troy had the pork chop, which was absolutely incredible. We have a bit of a jokey competition when we eat out of who ordered the better dish (we never both get the same thing), and he won this round by a landslide.

Still, after the amazing clam appetizer we had, I really had no cause for complaint. Garlic, chorizo, lemon aioli…OMG, I wanted to take a bath in the broth. We had to ask for extra bread just so we could sop it all up.

roasted clams
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Two Double-Doubles, animal-style, one cheeseburger, one plain hamburger. Three orders of fries, one animal-style.

Last month, In-N-Out Burger opened two locations here in the Dallas area to much excitement and fanfare. Troy and I were super excited, but both places were such madhouses that you could barely even drive by them without getting snarled in horrible traffic. Well the other night, we finally decided to give it a try and were pleasantly surprised to find that while the drive-thru still snaked around the parking lot, there was no line inside at the Allen location. The burgers were delicious and juicy, just as I remembered, and the fries…well, they were the same lackluster fries I remember as well. Making them animal-style helped mask some of the limpness, but once the cheese cooled off and congealed a bit, they were pretty unappealing.

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Tandoori chicken, saag paneer, kofta,vegetable biryani, and a few other things whose names I don’t remember.
Not the best pic today, but had to make do.  A friend and I had pedicures and lunch before I left town and we decided to take advantage of the fact that we were without our children and eat something a bit more interesting than Chick Fil-a.
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Mini-lasagna cups and garlic bread.
This was from something I saw on Pinterest.  Basically, you make individual lasagnas in a muffin tin using wonton or potsticker wrappers instead of noodles.  Honestly, I wasn’t really a fan.  It was way more labor intensive than regular lasagna, and the “noodles” did not have a very pleasant texture.  Troy and the kiddo gobbled it up though, so I can’t complain too much.
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Chocolate sheet cake, from Pioneer Woman.  I subbed almonds for pecans in the icing because that’s what I happened to have.
This is probably the worst ratio ever in terms of beauty to delicious-ness.  I forgot to snap a pic of this before I took it to a playdate, and even this shot was hard to grab before my family descended upon the leftovers.  Hey, I never said ALL the pics would be pretty.
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Shrimp and shells with tomato cream sauce, from Pioneer Woman.
You can rarely go wrong with any of PW’s recipes. This is one of Troy’s all-time favorite dishes, so of course I had to make it for Father’s Day dinner.  First breakfast in bed and then this? Yes, he is indeed a lucky man.  I’ve made this enough times that I don’t really measure the ingredients anymore, although I do tend to use a lot more tomato sauce and less cream than in the PW recipe, but that’s just our personal preference.  I normally wouldn’t use shell pasta, but that’s what I had on hand and like everything else in my pantry, it needs to go!