I grabbed lunch yesterday in New Haven with my H.S friend Brooke Shields [ha].
She was doing some sorority type stuff for Yale’s Theta chapter and since she was in that area [she lives in Boston], I figured let me finally try Soul de Cuba with her.
Overall, the food was okay, I guess.
Cubano, Media Noche and sampler platter [fried plantains, crab cake and a potato thing] were just fine.
Really terrific sangria though!
Anyway, after I left lunch - I went to Ikea - crazy…
And then I got a craving for some ceviche, so I made the recipe below from BON APPÉTIT *I added shrimp to mine*
Don’t skip the olives; they really give the dish a little niceness.
Ceviche VerdeServes 4August 2011
- 1 pound fresh Pacific halibut or other firm-fleshed fish
- 1 teaspoon kosher salt
- 3 tablespoons fresh lime juice
- 2 ripe avocados, peeled and pitted
- 3/4 cup green olives, sliced
- 1/2 cup tomatillos, diced
- 1/4 cup onion, very finely chopped
- 1/4 cup fresh cilantro leaves
- 1 jalapeño, stemmed, seeded, and minced (optional)
- 2 tablespoons olive oil
- Tostadas or torilla chips
ingredient infoTo ripen avocados more quickly, place them in a sealed paper bag with an apple or a banana for 24 hours.
- Chop fish into 1/2” cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.
- Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño Add olive oil and season to taste with salt.
- Serve over tostadas or with tortilla chips for dipping.
nutritional informationOne serving contains:
Calories (kcal) 244.1
Calories from Fat (kcal) 151.8
Fat (g) 16.9
Saturated Fat (g) 2.0
Cholesterol (mg) 24.2
Carbohydrates (g) 7.8
Dietary Fiber (g) 3.8
Total Sugars (g) 1.3
Net Carbs (g) 4.1
Protein (g) 17.0
Sodium (mg) 472.1
Read More http://www.bonappetit.com/recipes/2011/08/ceviche-verde#ixzz1mqITDntw
first off, i’m bummed because because i flaked and forgot my camera…typical.
secondly, i took some crummy phone photos that are too terrible to show…my phone takes wonky photos.
so it’ll be a verbal review!
bistro is located in the heart of east rochester and i was super happy to see the place fairly busy for a thursday evening [it’s nice to see people still spending money].
the executive chef, william burkle, is a childhood friend of mine…going back to the good old middle school days!
i started with a ruta malbec [always start with wine!].
at the table: french onion soup, house salad, salmon, sea bass, and a chicken dish.
plus, a perfectly cooked compliments of the chef, ginger calamari.
french onion soup: awesome. rich. if you close your eyes and think of the perfect french onion soup and then take a slurp [yes, slurp] of the soup, it was excellent.
salad is salad [except if it’s watery or weird] but my guest [my mom] ate it all, so that’s a good indicator that it was good? yes? yes.
a surprise interlude with the calamari and my other guest [my gram] was ‘wow’d’.
i’m unsure if she’s ever had calamari or even knew what it was…even after i explained it but she was loving it. calamari can be bad - they can be really bad - so i’m happy to enjoy ones that are 1. correctly prepared and 2. not served with marinara! wasabi cream was perfect.
i ordered the sea bass [it was chilean and the trawling to catch these is a bit weary and generally, chilean sea bass should be avoided…] and it was terrific.
a solid portion with a sort of lo-mein + edamame salad and wasabi on top [i heart wasabi].
the salmon was also on the table and was again, terrifically cooked - with a dollop of dill sour cream on top and butter-tastic mashed sweet potatoes on the side: decadent.
okay, so i can not give oohs and ahhs to everything.
the pecan chicken faltered a tad [disclaimer, the initial choice was the surf & turf but a last minute change and the pecan was chosen] - and why is that?
it was crusted in pecans - a nut that turns rich and sweet when heated/roasted/fried and there was a bourbon cream sauce attached to the chicken and bourbon, again, when heated, because oddly sweet and the two sweets make it too sweet.
but! the chicken was perfectly cooked and not greasy or heavy.
perhaps someone who really enjoys this combo would like this but i like my sweets with savory to be heavier on the savory.
in hindsight, we would have definitely got the surf & turf, because who doesn’t love surf & turf?
vibrant bar scene, friendly staff and hearty portions + live jazz! i suggest you book your next rochester-ian here!
i found the above truck in the jerry springer lot. julian’s II. looks like it could be good.
goji organic mart was opened and closed in a very short time span. bummer because it could have been a good thing.
rack and roll is out, lucky break is in. a new menu and a slightly revived dining room. no more buck hunter!
new subway opening up in the fidelity building [directly across from the springer show]