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rabbitcruiser · 22 days

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National Shrimp Day

Celebrate the taste of the sea! Indulge in delicious shrimp dishes, discover new recipes, and gather with friends and family.

Without a doubt, shrimp is America’s favorite food that is harvested from the sea. Whether talking about salmon or lobster, tuna or clams, shrimp is the shellfish that tops them all!

In fact, shrimp is so popular that, on average, each person living in the US eats more than 4 pounds of shrimp each year. This means that the country consumes around 1.4 billion pounds of shrimp annually. Throughout the world, at least 9 billion pounds of shrimp are consumed each year.

Certainly this makes National Shrimp Day just the right time to celebrate this most popular of delicious seafoods. Fans of this delightful ‘fruit of the sea’ can take time to learn about and pay attention to something so simple and yet so amazing: shrimp!

History of National Shrimp Day

Shrimp has been making its way to the dinner plates of fishermen, their families, and their local communities for thousands of years! Since ancient times when Greeks and Romans would enjoy this shellfish immensely, to modern times when shrimp is caught and shipped all over the world, this little crustacean has made a huge statement, especially for those cultures that are situated on the sea.

Today, the highest consumer of shrimp per capita is Japan, with the United States coming in second. With more than 2000 different species that exist throughout the globe, shrimp can range from small to large and also range in color. The most common species of shrimp, however, are Rock Shrimp, Pink Shrimp, Tiger Shrimp and White Shrimp.

It’s unclear at exactly what point shrimp made its way to tables in the American territories. Some historians say that the French explorers in the Louisiana marshes came across the practice of shrimping in the 1700s. By the mid-1700s, the city of Mobile, Alabama had established itself as a premier location for seafood, including shrimp while Mississippi became important in the seafood industry in the late 1800s. The southern cooking tradition of the shrimp boil likely developed around this time as well.

Further west, in the late 19th century, it seems that some Italian settlers in California started to fish for shrimp in the San Francisco Bay. Other states with access to the sea had their own timelines for developing ways of catching and cooking shrimp. And as better methods for harvesting and shipping shrimp became possible, the dish became popular all over the country in the early 1900s.

Today, shrimp has become an incredibly popular and beloved seafood that people all over the world can appreciate and enjoy – and that’s the reason National Shrimp Day is here!

National Shrimp Day Timeline

1280 Marco Polo writes about shrimp

On his exploration to the Far East, Marco Polo notes the prevalence of seafood in the markets and people’s diets.

14th century Shrimp scampi is invented

This beloved buttery shrimp dish is developed in the city of Genoa, Italy.

1740 The Shrimp Girl is painted

This famous painting by William Hogarth depicts a girl carrying shrimp and mussels to market on her head in London.

Early 20th century Shrimp cocktail gets its start

Following in the footsteps of its cousin, oyster cocktail, shrimp cocktail becomes extremely popular in the mid-20th century.

1996 Bubba Gump Shrimp Company opens

Named after the character in Forrest Gump, this shrimp restaurant starts in California.

How to Celebrate National Shrimp Day

Fried or boiled, scampi or cocktail, grab up a dish full of this delightful little shellfish in honor of National Shrimp Day. Get started celebrating with some of these ideas:

Head Out to a Seafood Restaurant for Shrimp

The perfect way to honor National Shrimp Day would, of course, be to enjoy eating some that has been deliciously prepared in a gourmet kitchen. Those who live by the coast probably have more options than those who are inland, but just about anyone can probably find access to some yummy shrimp dishes and seafood platters in celebration of the day.

Don’t forget to mention to the restaurant staff that this is National Shrimp Day! They might have some special offers or discounts on various shrimp meals. Choose from one of these favorite ways that shrimp is prepared:

Shrimp Scampi. Offering a buttery garlic sauce, this simple but delicious dish uses olive oil and lemon juice to bring out the flavor of the shrimp.

Shrimp Cocktail. A popular appetizer or served during the cocktail hour (thus, the name), these pre-cooked shrimp are served cold with a special red cocktail sauce.

Shrimp Monterey. This type of shrimp is made with Monterey Jack cheese and served over a bed of angel hair pasta.

Shrimp Chowder. A slight change on the traditional clam chowder, a cup of this deliciously thick soup is perfect as an appetizer or fill up a bowl for a hearty meal.

Learn Some Fun Facts About Shrimp

Show some respect to this little shellfish that makes a big impact by learning some interesting bits of trivia. And increase awareness and excitement for the day by sharing some of these facts with friends, coworkers and family members in honor of National Shrimp Day:

Shrimp are amazing at “swimming” through the water, though they are typically moving backwards.

Shrimp are very unique in that every single shrimp is born as a male and then becomes a female over their lifetime.

There are more than 2000 different species of shrimp that can be found in bodies of water all over the globe.

While Americans use the word “shrimp” and British folks will use the word “prawns” interchangeably, these are actually two different species of crustacean, mostly to do with the fact that shrimp are smaller and prawns dwell in freshwater not seawater.

Learn About Shrimp Allergies

While the celebration of National Shrimp Day usually means eating shrimp, it also might be an important time to learn about those folks who have an allergy to shrimp. Of all of the seafood allergies, shrimp is the most common in both children and adults.

When a person who is allergic to shrimp is exposed to this allergen, the reactions can range from mild to severe, or even life threatening. A stuffy nose, hives, swelling and difficulty breathing can be some of the symptoms. Friends and family members of people with a shrimp allergy, may find it important to be aware of an emergency treatment plan. For many people, the right course of action for whole body anaphylaxis is a dose from an epinephrine pen.

National Shrimp Day FAQs

Is shrimp good for you?

Shrimp is a food that works well as part of a healthy diet, as it is low in calories but rich in nutrients.

How long to cook shrimp?

Shrimp is a quick cooking food, only needing to be boiled for just 1-3 minutes.

How do you make shrimp scampi?

Sauté garlic in butter and oil, add shrimp to sauté. Add broth and simmer for 1-2 minutes. Easy!

Can pregnant women eat shrimp?

Sure. Most doctors will agree that its safe for a pregnant woman to eat safely caught and cooked seafood.

Is shrimp high in mercury?

According to studies, most shrimp has relatively low levels of mercury, but it can change based on brands.

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clownsgobeepbeep · 5 years

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❛❛ This is a game you cannot hope to win! ❜❜

Mafia AU where we focus on Coraline’s children, and their true colors

@grotesquegabby Even tho it’s tell the end, Lennie is in this :3

“Mother, why are we here again?” asked a child who sat on a table adorned with a pure white tablecloth and beautiful flowers and plants as a centerpiece. In fact, the entirety of the venue where the child was had a wonderful arrangement all around, sunlight pouring through every window and flowers blooming everywhere, hanging from the ceiling, clinging onto walls, they were everywhere.

“Because Mr. Jennings has offered us all a treat, darling. We are also to discuss some business manners whilst you all eat.”her mother replied, motioning to a man who sat beside her, this man being her date for the day.

“Your kids are going to love this place Coraline. I’ve heard so many good things about it, never been here however.” he glanced over at the woman who gave a polite smile. “I’ve been waiting for a special occasion, and this is obviously one.”

“What’s the food like?” one of the other kids asked.

“It’s Italian, very formal. Every single ingredient is brought over from Italy, so all the food is the absolute best.”

“How can you be so sure if you’ve never even been here?”

“Dante, hush.” Coraline turned to the boy before he nodded, a waiter coming along and handing everybody their own menu. “It’s all in Italian.”

She looked through every page of the menu book, feeling a tad bit concerned before her date gave a hearty chuckle.

“Not to worry sweet Coraline. I happen to be fluent in Italian, so you and the children can sit back and relax. I’ll handle the ordering and make sure you receive only the best.”

Coraline’s children all glanced at each other, sharing looks that could only describe the irritation neither of the adults noticed.

“If you say so.”Coraline set down her menu, nodding at the children. The boys looked at Lily, waiting for a command, and she set down her menu which prompted them to follow along.

“Ciao bella famiglia.(Hello lovely family.)” a voice came, everybody turning to the spot in between the adults where a waiter holding a notepad stood. “How are we doing all today on this fine day?”

“Very well, thank you.”Coraline felt as the waiter took her hand, placing a kiss on it as Mr. Jennings was not looking too pleased at the sight. However, he smiled once the waiter turned to him.

“Have you your orders ready signore?(sir?)”

“Oh, yes. But let us order drinks first.” he glimpsed at Coraline who nodded in agreement. “We’ll have the Masseto wine, and the children will each have a soda. Which flavors-”

“Actually.” Lily spoke up as Mr. Jennings turned to her. “I’ll have the Holy Basil tea with both ginger and lemon. Hold the sugar.”

“And I would like a Cinnamon Berry Ice Tea with additional berries.”Dante smiled before the twins followed.

“And we would like glasses of water with as much ice as possible.”

“And I, a pink champagne.”Coraline turned to the waiter as Jennings was shocked. “Bring a Masseto as well, for him.”

“Of course signorita.(Ms.) And what of your meal?”

“Would an appetizer be alright with all of you?”Jennings looked over at the children who each shrugged, making him sigh in relief on the inside. He soon grabbed the menu and read through what he could tell was the appetizers section, recognizing one word that came out of Lily’s mouth, so this was bound to please her thus pleasing the others.

“We’ll have the, uh...insalad dee basil caprise.”

“Do you mean the insalata di basilico caprese(caprese basil salad?)?”

“We don’t like salad.”Dante commented before the others murmured in agreement, Jennings in turn clenching a fist under the table.

“Surprise us with anything.”

“And, what of your entrees?”

Jennings clenched his jaw as he attempted to contain his anger, looking over the entree section which he did not understand.

“What’s...what do you recommend?”

“Well, let’s see. We have the Pomodoro Tortellacini, Gamberetto Jumbo avvolto nel prosciutto crudo(Proscuitto Wrapped Jumo-Shrimp),Zuppa di Mais (Corn Chowder), Spaghetti alla caponata di melanzane siciliane(Sicilian Eggplant Caponata Spaghetti), and the Mahi-Mahi alla griglia(Grilled Mahi-Mahi).”

“Well, I, uh-”

“Il Mahi-Mahi alla griglia contiene basilico fresco?” Lily questioned the waiter, and to Jennings’ surprise, all in perfect Italian.

“Sì, certo! Contiene anche gnocchi al pesto e pomodori bruschetta.” eagerly replied the waiter. “E' questo che desideri?”

“Si', per favore. E se possibile, aggiungere del basilico extra e un limone appena tagliato.“ nodded Lily before turning to Mr. Jennings with an innocent smile. “ What are you going to order Mr. Jennings?”

Jennings looked over at Coraline who was proudly staring at her daughter, never tearing her eyes away from her.

“I’m sorry, did I not mention that my children are fluent in all European dialects?”

_____________

“Quell'uomo è assolutamente idiota. Non posso credere che mamma abbia accettato la sua offerta di appuntamento.(That man is absolutely idiotic. I can't believe mom accepted his date offer.).” whispered one of the children, this being Dante who popped a cherry tomato in his mouth with his siblings nodding.

“Nemmeno io. Ovviamente non gli piacciamo nemmeno noi.(Me neither, he obviously doesn’t even like us.).” Rayden rolled his eyes, staring right at the man who told Coraline a joke. Or at least, it was an attempt at a joke, especially considering how Coraline merely gave him a look.

“Beh non ci piace neanche a noi.(Well we don’t like him either.)” Lily posited, stabbing her knife into her meal, clutching the utensil tightly as she glared at Jennings.

“Lily, cosa faremo con questo verme?(Lily, what are we going to do about this creep?)” Robyn leaned in to quietly ask, the girl craning her head as she felt the warm sunlight from the window behind her hit her. She shifted in her chair, turning and noticing that the bottom of the window had small glasses that could be easily moved to let in a calm breeze. Lily’s eyes widened as she then spotted a friend right outside.

“Noi aspettiamo...(We wait...)”Lily climbed off of her chair, moving one of the glass pieces to allow her hand to go through the window.

“Cossa facciamo?(What do we do?)” Rayden leaned in towards Lily who placed a finger on her lips, trying to keep their intentions secret.

“Creare una distrazione, portare via la mamma. (Create a distraction, get mom away.)”

“Mommy!” Rayden called Coraline, prompting her to turn to him.

“Yes sweetheart?”

“I need to go to the bathroom.”

“Would you like me to accompany you?”

“Oh, I can do that.”Jennings already stood up, but Rayden shook his head.

“I want my mommy to go with me!”Rayden frowned before Coraline stood up and the little boy hopped off his chair to run to her.

“It’s alright, I’ll take him. You sit tight and look after the other children.”Coraline then excused herself, walking away with Rayden who caught Jennings gaze on Coraline’s behind.

“Eyes over here Mr. Jennings.” sounded Dante’s voice before the man turned to him and the other kids. “What were you looking at, sir?”

“Nothing, making sure your mom gets to where she has to safely.”

“More like her posterior.” Lily commented as she cut into her mahi-mahi. “Mr. Jennings, what are your intentions with our mother?”

“No ill intentions, that’s for sure. Just-”

“Marriage? The bragging right to say that you have a trophy wife? Or perhaps the right to all her fortune and business? Status?”Lily fluttered her eyelashes, eating a piece of her fish before staring at the man. “No need to keep up with your facade, we have gone through this several times, and it all ends the same way.”

“Oh but Lily-”

“You call me Liliosa because you have no right to call me Lily.”the girl slammed a hand on the table, startling Jennings. “How about you take a napkin, write that you had an emergency, and walk away before we make you regret even inviting us?”

This made Jennings’ smile falter before he gave a frown, leaning in closer to the children who all glared at him.

“Now you brats listen up.”he started, gritting his teeth as he made sure nobody was around. “I don’t care what any of you think or feel because one day, you’ll all have to call me ‘dad’, right before I send each and every one of you to different boarding schools far away from my future wife and me.”

“Oh, how cliche of you Mr. Jennings.” Robyn rolled his eyes before taking a sip from his water. “Have you any other villanous schemes from movies like The Parent Trap?”

“Or Back to the Future II?” Dante gave an unimpressed look before Lily grabbed a knife, stabbing it right onto the table, right next to Jennings’ hand which caught is attention and surprised him greatly.

“This is a game you cannot hope to win.” Lily softly spoke as she was now in Jennings’ face, patting his head. “This is our game, and we have never lost once.”

“Well, be prepared to feel defeat for the first time.” Jennings replied, watching as Lily sat back down in her seat as she and the other boys started to eat, casually as if nothing had ever happened for Coraline had now come back.

“Here, let me help you.” the man immediately stood up, helping Coraline into her chair as Rayden sat next to the others. Jennings soon sat back down, realizing that Coraline gave him an odd look.

“Is something wrong dear?”

“Um, well. It appears you may have something on your head.”

“Has my hair been undone? Here let me-” Jennings reach up to slick his hair down, but was confused at the touch of something slimy...snotty...He continued feeling for a bit, not knowing why his head felt in such a way, until there was a loud croak.

“A frog!” Robyn pointed at Jennings’ head, laughing loudly before the man jumped up completely startled. He attempted to remove the frog, not even realizing that it had hopped onto the table, onto his plate.

The children all laughed and giggled upon noticing this, and Jennings took notice as well, eventually flipping over his plate which caused the frog to hop away and towards Lily.

She grabbed the amphibian before clibing off her chair and crawling towards the window with a giggle, setting the frog back outside.

“Thank you friend.” she whispered to it, patting its head before it hopped away into a nearby pond. Lily then sat back in her chair, taking a sip from her tea as Jennings finally settled down in his seat.

“Are you alright sir?” a waiter came by.

“No! I mean, of course.” Jennings contained his rage, fixing his suit and hair as Coraline blinked in surprise. “May I...may I get another plate?”

“Certainly sir, right away. Let us move you to another table as well, yes?”

“Splendid.”Jennings muttered out, flustered due to the fury he hid and the humiliation he. The whole group moved to another table as waiters brought over each of their plates, but the twins decided to help in carrying their ice filled cups of water.

“Poor Mr. Jennings.”

“I agree Robyn.” Rayden nodded as the man sat down, approaching him with their glasses in hand.

“We hope you feel alright after what just happened.” Robyn gave a smile to Jennings to gave a discreet glare to him.

“Oh yes.”Rayden smiled, both of the twins giving a comforting pat on the back to Jennings. However, this pat happened to be with the same hands that held onto their icy drinks, which were soon spilled inside the back of Jennings’ coat.

Once again, Jennings stood up and freaked out, Coraline watching as he danced around like a complete fool while attempting to take the ice and water out of his coat.

“Dance monkey, dance!” Dante laughed out loud as the man removed his coat to reveal his soaked shirt.

“Sir! I everything-”

“I’m alright!” Jennings snapped at a waiter who attempted to aid him. “I’m alright, just...I just got a little wet is all.”

Jennings turned to the twins who quietly snickered among themselves before lifting a finger to catch the waiter’s attention.

“May we please have glasses of water with ice to the top?” they asked in unison before the waiter nodded and left to bring what they had asked for.

“Mr. Jennings.”Coraline called the man’s attention who turned to her. “Are you in the condition to continue this...discussion? We have not yet spoken of your business.”

“Oh, oh yes. I am so sorry Coraline.” Jennings nodded with a deep sigh. “Of course, let us talk about that. I have a proposal you won’t be able to deny!”

“Idiota.(Idiot.)”

“Lei li nega tutti.(She denies all of them).”

“Infatti.(Indeed.)”

Dante went back to picking his food as the others continued to eat. But soon enough, Dante looked up as he caught a certain scent.

Fire.

He glanced around the restaurant before he caught sight of a waiter carrying a large platter with some shish kebabs, every single one flaming.Dante pondered at it for a moment, tapping his chin before he felt somebody touch his hand. Once turning he spotted Lily, and she gave a silent nod which made Dante smirk.

They both watched as the waiter walked around and eventually neared their table. One in range, Dante stuck out a leg, causing the waiter to trip over and drop the platter of flaming shish kebabs which made everybody around gasp in fear.

However, it brought a relief to the children when the shish kebabs only landed on Jennings, nowhere else. Phew.

“Oh shit!” Jennings yelled out, jumping up from his chair and grabbing whatever drink he could get ahold of, splashing it onto himself but only caused the flames on his coat to grow.

Everybody watched as the man ran around, eventually coming towards the table where the group had previously been sitting. Since it was placed right next to a window, Jennings smashed through it causing everybody to gasp before Coraline and the kids ran over to the broken window. They watched Jennings run and jump into the pond as a police officer ran over to said area.

“Sir, are you alright!? I heard there was an emergency involving fire.” the officer stood by the pond, helping Jennings up who tore his arms away from him.

“No, I’m not alright!” Jennings yelled at the officer. “Those fucking brats in there! They did this to me!”

“Brats? I...pardon?” the officer turned to where the man pointed an accusing finger, spotting four kids and an all too familiar woman. “Sir, that’s rather improper that you refer to children in such a way.”

“Children? Children!?Those aren’t fucking children! They’re the Devil’s Spawns!” Jennings exploded with a full face of red. “They have ruined this entire afternoon since I first met them today!”

The officer and Jennings soon heard the sound of heels clicking towards them, both turning as Jennings was soon thrown to the ground with a powerful smack to the face,

“Never refer to my children with such insults again.” Coraline hissed at the man before the officer leaned down with a polite smile.

“Sir, I’m going to have to ask you leave.”

“But, Coraline-!”

“Sir.” the officer repeated. “Please leave this woman and her children alone. Now.”

Jennings stood up and gave a glare to the children who were still standing in the window, each one giving a sly smile and wave before he walked away pretty soaked.

Once alone, Coraline turned to the officer who looked up at her with a much sweeter smile, though he had already looked sweet before.

“Officer Green.”

“Ms. D’Vitt. It’s so nice to see you here, but I wish it had been under better circumstances. Are you alright?”

“Yes, I am. I am feeling much better.” Coraline smiled down at the officer who gave a nod.

“Mother? Who is this?” came Lily’s voice as she and the boys now hid behind Coraline, peeking out to look at Lennie.

“Oh, Officer Green. I’d like to you to meet my children”

“Oh! So these are the little ones?” Lennie smiled knowingly, giving a wave to them as he noticed some kind of shyness yet tension. “I suppose this is...Liliosa, was it?”

“How do you know my name?”

“We met some other night, darling.”Coraline played with Lily’s hair bow. “I told him about all of you.”

“Yes she did, and you all look like such nice kids.” Lennie grinned as the children all whispered behind Coraline, Lily eventully stepping out from behind her mother to stand before Lennie. She held out a hand to him, expecting a shake, yet was instantly surprised when Lennie placed a kiss on her hand.

“It is a pleasure meeting Coraline’s children.” he politely greeted, then feeling as Lily grabbed his hand and gave it a tight squeeze. Lennie could feel that she was trying to threaten him, yet he smiled.

“Of course. We just want you to know that we love our mother very much, so much. We would be angry if anybody hurt her.”

“Oh, Lily, hush.” Coraline pat her daughter’s head, then turning to look behind where the broken window still was of course. “Officer Green, may I ask for a quick favor?”

“Of course!”

“Can you keep an eye on the children whilst I go to pay our part of the bill?”

“Yes, don’t worry about it Ms. D’Vitt.”Lennie nodded before Coraline walked back. The officer looked back at the children who individually gave him a glare, whispering to each other in the Italian dialect once again.

“E' terribilmente basso per essere un poliziotto.(He’s awfully short for a cop.)"

"Sorride troppo. Pensavo che i poliziotti dovessero essere più cattivi e minacciosi.(He smiles too much. I thought cops were supposed to be meaner and threatening.)”

"E' meglio che non sia un altro di quei pretendenti idioti che cercano di corteggiare la madre.(He better not be another one of those idiotic suitors trying to court mother.)”

"Un altro di quei pretendenti?Cosa vuoi dire?(Another one of those suitors?""Whatever do you mean?)”

The children’s eyes widened as they all turned to Lennie who was still smiling, looking as polite as always, hearing as he replied to them.

"Lo ammetto, tua madre è una donna molto bella. Ma noi non siamo che semplici conoscenti.(I do admit, your mother is a very beautiful woman. We are but mere acquaintances however.)”

Their expressions were filled with complete shock as they looked at Lennie, his smile never faltering. He saw Lily turn to her brothers, whispering in a different dialect this time.

“Er kann Italienisch! Was, wenn er Mom das Zeug erzählt, das wir gesagt haben?(He knows Italian! What if he tells mom the stuff we said?)”

“Oh, ich würde nie über euch Kinder reden.(Oh, I would never tattle on you children.)” Lennie took a step towards the once again horrified kids. “Es tut mir leid, ich spreche auch zufällig Deutsch.(I’m sorry, I also happen to speak German.)”

Before any of the kids could speak again, they were interrupted by the sound of Coraline’s heels on the ground as she returnd.

“I’m back.Thank you so much Officer Green for watching over the kids.”

“Oh please Ms. D’Vitt.” Lennie chuckled while looking at her. “It’s no problem at all, and you can call me Lennie if you’d like.”

“Well then, Lennie.”Coraline quietly chuckled. “If we are to ever see each other again, or even know, you may call me Coraline.”

Lennie gave a nod as he kept on smiling at her, then directing his gaze to the children. Coraline soon gave a quiet sigh as Lily and Dante held each of her hands.

“I’m afraid we must be on our way now. I promised the children I would take them to the beach after this lunch.”

“Oh of course, then I’ll be on my way as well.” Lennie bowed his head slightly. “I hope to see you around some other time, Coraline.”

“As do I.” Coraline nodded, both adults parting ways as the children followed behind her like ducklings. They took one glance behind to look at Lennie who had turned to smile at Coraline. The children quietly scoffed at this before turning to look at their mother, surprised to see that she was smiling with a natural pink hue on her cheeks.

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chefpeterloria · 2 years

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Hello Fellow Foodies and Happy Holidays 😊! In the spirit of the season, Chef Peter has created some additional delicious new dishes, now available on Café Matisse’s four-course Seasonal Taster Menu. Here are a few of our favorites! Pan Seared Shrimp Wrapped with Sage Leaves & Speck Ham ~ Zucchini Fritter, Eggplant Caponata, Sage Feta Whipped Cheese, Red Pepper Vinaigrette & Smoky Eggplant Jus #shrimp .....#njbestchefs #njbestrestaurants #njmonthly #byob #happyholidays #happyhannukah #merrychristmas #bestofbergen #cafe_Matisse #casualfinedining #giftcards #culinaryarts #datenight #delicious #finedining #foodie #happyanniversary #Milestone #NJFresh #PrivateParty #dinnerpartyvenue #PrixFixe #RomanticFineDining #romanticrestaurant #InternationalCulinaryInstitute #northjerseyeats #bergencounty #foodlove #bestrestaurants (at Café Matisse) https://www.instagram.com/p/CXZqAiMIlgB/?utm_medium=tumblr

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044-eu · 4 years

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Typical Sicilian recipes

Sicilian cuisine undergoes the cultures of all those who over the centuries have dominated it, starting with the Greeks, Phoenicians, Romans, Normans, Spaniards, just to indicate some of them, but in practice being the island in the middle of the Mediterranean and being its lands very rich is influenced by many cultures. From the Greeks imported olives, from the Byzantines cinnamon and cloves, but from all they obtained some innovation that we still find in the typical recipes of the island. Being an island the fish has its importance in the diet of Sicilians, but there is no shortage of earthly dishes, vegetables and many sweets. Let's start with the starters. The most famous is the Sicilian caponata, which should be eaten cold and can also be considered a good side dish. But there are many other recipes like stuffed olives or sea salad.

Sicilian Caponata

Necessary for the Sicilian caponata 4 small oval aubergines 150 grams of green olives 80 grams of capers 3 celery stalks 2 onions 150 grams of tomato paste 80 grams of sugar 200 grams of white wine vinegar olive oil just enough Preparation of the Sicilian caponata First put the sliced aubergines into marinate in coarse salt. That is, put in a layered bowl with a lot of coarse salt. In this way they lose water and therefore the bitter taste. Once removed from salt wash the aubergines very well under running cold water and dry. At this point fry the slices of aubergines in plenty of olive oil. You can also use seed oil if you want to make them lighter. Once fried, pass the aubergines into the paper towel to remove the excess oil and set aside. Wash and chop the celery ribs and cook them in boiling water for about fifteen minutes. Remove it from the water and set aside. In a large frying pan, fry the finely chopped onions in olive oil. When they are golden add the pieces of celery, the green olives cut into small pieces and the capers that you will have first washed to remove the excess salt. At this point add the tomato paste, sugar, white wine vinegar and a glass of water. Leave to cook for about 30 minutes. At this point add the aubergines, mix very well to make them flavor and turn off the heat. The caponata is usually left to cool and stored for the next day, but it is enough to let it cool completely (so about an hour, an hour and a half) and you can serve it as a starter or as a side dish.

Olives stuffed with Mexican

Necessary for olives stuffed with Mexican 400 grams of pitted green olives 120 grams of bread crumbs 1 garlic clove 60 grams of grated seasoned pecorino cheese 1 bunch parsley or mint 1 pinch of chilli white wine vinegar, salt and black pepper just enough olive oil just enough Preparation of olives stuffed with Mexican Put the bread crumbs in a bowl along with the parsley and garlic clove, finely chopped. Add the grated seasoned pecorino cheese, a pinch of chilli and drizzle with two tablespoons of olive oil, two of white wine vinegar and a couple of tablespoons of water if needed. Mix everything well and stuff the olives, which are nutless opening them only on one side, with the mixture until all the olives are finished. They should then be refrigerated for at least two hours in a closed container.

Sicilian sea salad

A delicious Sicilian appetizer made with crustaceans, seafood, octopus and vegetables. Sicilian sea salad needed 500 grams of octopus already cleaned 500 grams of squid already cleaned 599 grams of mussels 250 grams of shelled prawns 1 bunch parsley 1 carrot 1 rib of celery 1 garlic clove juice of half lemon pepper, salt and olive oil just enough. Preparation of Sicilian sea salad Clean the octopus and squid and cut them into rounds and pieces. Boil them for about ten minutes and remove from the water. Clean the prawns and remove the head and shell. Cook them for a couple of minutes in boiling water. Put the mussels in a pot with the lid on the heat until the valves are open. Remove the shells and leave only the mussels. In a rather large bowl put now the pieces of octopus, squid rings, mussels and shrimp, add the parsley and garlic, finely chopped along with the carrot and celery cut into small pieces and drising with the juice of the middle lemon, salt oil and pepper. Allow the sea salad to cool at least an hour, stirring occasionally to blend all the flavors well. Serve cold.

The first traditional Sicilian dishes

There are many, both land and sea, that mixed. Let's start with the pasta with the sardines. It is a first dish that traditionally prepares in Sicily for St. Joseph, on March 19th. It was once prepared in March and September, periods when wild fennels are found. Today they are found all year round even if cultivated and do not have the intense scent of the wild. Let's talk about Pasta to Norma or Sicilian.

Pasta with sardines

Necessary for pasta with sardines 600 grams of sardines already cleaned 400 grams of wild fennel already cleaned 400 grams of bucatini 1 small onion 1 tbsp sultanas 1 tbsp pine nuts 5 anchovy fillets 1 saffron saffron sachet half a tablespoon of tomato paste salt, black pepper and olive oil just enough Preparing pasta with sardines First, take the wild fennel already cleaned and coarsely chopped and boil them in plenty of salted water for about 30 minutes. Remove them freshly cooked, but do not throw the cooking water that will be used for the preparation of the recipe. Finely chop the onion and fry in plenty of olive oil until golden brown. Now add the chopped anchovy fillets, the raisins and the pine nuts. In two or three tablespoons of water, dissolve the saffron bag and add it to the pan. Put the tomato paste mix and add the wild fennel. Season for a couple of minutes and put the sardines into small pieces. Cook for about 30 minutes, adding a couple of glasses of fennel cooking water, or how much it takes to keep the mixture from being too dry. Always in the usual cooking water of the wild fennel as soon as it boils put the bucatini and let them cook until they are al dente. Season the pasta with the mixture and serve warm.

Pasta with Norma or Sicilian

This pasta dressing is said to have been made in honor of Norma, an opera by the Italian composer Vincenzo Bellini. I think it is the first Sicilian dish best known in the world because it combines all the flavors and smells of classic Mediterranean cuisine. Necessary for pasta to Norma or Sicilian 3 eggplants 700 grams of chopped tomatoes 1 small red onion 1 garlic clove 150 grams of salted ricotta 400 grams of short pasta such as pipes or rigatoni a few basil leaves seed oil just enough olive oil just enough salt and black pepper just enough Preparation of pasta to Norma or Sicilian First prepare the aubergines that should be cut into slices of about one centimeter and put in a drain in layers with the coarse salt and let marinate at least 30 minutes. Prepare the sauce in the meantime. Finely chop the onion and put it in a pan with olive oil until golden brown along with the crushed garlic clove (which should be removed before seasoning the dough). Add the peeled tomatoes into small pieces and cook the sauce for about 20 minutes. Pass the sauce with a vegetable pass and put back on the heat to make it thicken well. Put a few basil leaves that will make the sauce more fragrant. In a frying pan with plenty of seed oil, fry the aubergines that are removed from salt, washed well and dried, cut into small pieces, until golden brown. Meanwhile, cook the pasta in plenty of salted water and once cooked season with the tomato sauce and the chopped eggplant. Finish with a generous sprinkling of grated salted ricotta. Serve warm.

Sicilian arancini

Now let's move on to the world's best-known Sicilian recipe, arancini. I'm not a first course, I'm not a second. Many consider it a unique dish for its components, which are very substantial. They are generally prepared in two ways, with sauce or with cooked ham and cheese. Necessary for Sicilian ragù arancini 400 grams of Carnaroli rice 60 grams of ambient butter 2 saffron sachets salt just enough (this as far as cooking rice) 300 grams of mixed minced pork and veal half onion a carrot a celery rib a bay leaf 3 cloves 300 grams of tomato purée 150 grams of peas half a glass of white wine 50 grams of grated caciocavallo salt, pepper and olive oil just enough (this as for the sauce) breadcrumbs, flour and seed oil just enough (this for breading) Preparation of Sicilian arancini with ragù It is advisable to prepare both rice and sauce several hours before serving the arancini, as both the sauce and the rice must be completely cold before preparing and frying them. Then we start by cooking the rice in plenty of salted water, once cooked and drained add the butter and saffron that should be dissolved in a little water. Mix well and set aside to cool completely. Now let's get the sauce ready. In a frying pan fry in olive oil, the carrot, onion and celery, finely chopped. When the vegetables are golden add the minced meat and let it cook for about ten minutes. Add the white wine and allow to evaporate completely. At this point combine the cloves, bay leaf, tomato purée and peas and with a lid cook for about an hour, stirring occasionally, adding a little water if needed. Season with salt and pepper and leave the sauce to cool completely. Before using the sauce remove the cloves and bay leaf and add the grated caciocavallo. Now take the rice and form a kind of hollow in the palm of your hand. Put a generous spoonful of ragout in this inveg and close with more rice to form a ball. Form so many balls until the ingredients are finished. Let's fry the arancini. Prepare a kind of batter with flour and a few tablespoons of water. Pass the arancino in to the batter throughout its surface. Finally pass it into the breadcrumbs. Once prepared all fry in plenty of very hot peanut oil until golden from all sides. Pass the arancini into paper towels and serve. They are delicious both hot and cold. Read the full article

#cook #English #fishes #italy #kitchen #messina #pasta #recipes #sauces #sicily

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chipandco · 6 years

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The Ninth Annual Walt Disney World Swan and Dolphin Food & Wine Classic returns to celebrate another year on Oct. 26-28, featuring interactive seminars, two outdoor evening causeway events and the Sunday Bubbles Brunch. This year’s menus feature returning fan favorites alongside creative new dishes and offer attendees more than 90 food and beverage stations, 10 seminars and five themed areas to enjoy.

Guests will delight in numerous opportunities to sip and savor along the resort’s causeway, private lake and private beach Oct. 26 and 27 from 5:30-9 p.m. while enjoying live entertainment and cuisine from the resort’s award-winning restaurants: Il Mulino New York Trattoria, Shula’s Steak House, Todd English’s bluezoo, Kimonos and more, along with wine and spirits samplings from around the globe.

New for 2018

Guests can take a culinary journey to the Pacific during this year’s event at the Hawaiian Luau-themed area, The Pig & The Poke. Located on the resort’s private beach, the area will immerse guests in the sights, sounds and tastes of the Pacific with live music and tasty bites including traditional earth baked Kahlua pork with steamed white rice, Tuna Poke with Koho sushi rice, avocado relish and crispy fried won-tons and shaved ice served with a selection of tropical flavors.

Enhancing the ambiance for 2018 will be the addition of several live musical performances throughout the Food & Wine Classic, in addition to the main stage. Polynesian melodies will be performed by the family group Manureva at The Pig & The Poke. The sounds of the 1920s and ‘30s, performed by Vintage Vibe, will fill the room in the Bubble Lounge and Harry “Captain Harry” Henry Hann will perform his blend of rock, soul, jazz and reggae – a style he calls Floribbean – in the Beer Garden.

Featured Food

New dishes on the 2018 menu include:

Dynamite Rock Shrimp with late season Zellwood corn, wasabi foam, matsutake mushrooms, Japanese eggplant and crispy lotus root from Todd English’s bluezoo

Vietnamese Lemongrass Meatballs “On a Stick” with Vermicelli noodles, pickled vegetables and sriracha espuma from Cabana Bar and Beach Club

Braised beef agnolotti with caponata-agrodolce, baby leeks and glace de viande mornay sauce from Il Mulino

Shake & Bake Style Southern Fried Chicken with black eyed pea puree, white cheddar fondue and bacon-infused roasted garlic gravy from Picabu

Returning favorites include:

Oven roasted beef rib eye from Shula’s Steak House

Dragon sushi roll from Kimonos

Handcrafted bacon with hay smoked potato gnocchi, black truffle, thai chili brussels sprouts and grape “pudding” from Cib’s Smoke House

World Champion Pastry Chef Laurent Branlard sweetens the evening with his selection of decadent desserts.

Seminars, Brunch and Entertainment:

Favorite hands-on educational seminars taught by members of the resort’s award-winning food and beverage team return for foodies who want to add a little something extra to their festival experience. Seminars offered this year include: wine blending, Italian wines, champagne, beer, Riesling, craft cocktails, pasta making, sushi and sake and wine and cheese pairing. All seminars require separate tickets and space is limited.

Guests can extend the indulgence into Sunday morning with the Sunday Bubbles Brunch with J Vineyards and Winery at Il Mulino New York Trattoria, featuring a lavish menu of traditional and unconventional dishes like various cured meats and imported cheeses along with an array of sushi and trattoria-inspired entrees. The Sunday Bubbles Brunch is a separate ticket option and does not require an evening ticket or overnight accommodation to participate.

Live music will be performed from the Dolphin clamshell fountain on both days of the event. Featuring a variety of musical stylings. Performances will include:

Epic, performing today’s best dance, pop and party rock music.

501 Blues, playing the top blues, soul and classic rock hits from the past 40 years.

Atlantic City Boys, featuring the rock ‘n’ roll harmonies of the Beach Boys, Drifters, the BeeGees and Frankie Valli and the Four Seasons.

Event and Ticket Information

The Swan and Dolphin Food & Wine Classic offers guests unlimited tastings at more than 90 stations featuring culinary selections from the hotel’s award-winning restaurants. Sample offerings from more than 60 wineries. A festive backdrop of live entertainment on the hotel’s scenic causeway invites guests to take in the ambience. The Food & Wine Classic takes place October 26 and October 27 from 5:30 pm-9:00 pm. Ticket upgrades and add-on’s allow guests to enjoy access to the Beer Garden, featuring a wide selection of craft beers and Oktoberfest-inspired cuisine, take part in interactive seminars and experience the Sunday Bubbles Brunch. More information, tickets and overnight packages can be found at www.SwanDolphinFoodandWineClassic.com or by calling 1-800-227-1500.

With 17 restaurants and lounges and a distinguished culinary and beverage team, the Walt Disney World Swan and Dolphin Hotel continually earns national recognition for its food and beverage program. The hotel features more than 70 certified wine sommeliers and 1,400 wine selections.

Calendar Listing Information

What: Swan and Dolphin Food & Wine Classic

Info: The Swan and Dolphin Food & Wine Classic at the Walt Disney World Swan and Dolphin Resort returns Oct. 26-28. Showcasing a vast array of food and beverage options, there is sure to be something for everyone. Informative seminars conducted by members of the resort’s award-winning food and beverage team, are also on offer.

The Swan and Dolphin Food & Wine Classic consists of 10 food and beverage seminars. Enjoy a Sunday brunch and live entertainment. Stop by the beer garden and more than 90 food and beverage stations. Appetizing selections from the resort’s signature restaurants including Shula’s Steak House, Il Mulino New York Trattoria and Todd English’s bluezoo are featured. You will have the opportunity to taste wines, beers and cocktails from around the world.

When: Oct. 26-28

Outdoor causeway event: Friday, Oct. 26 and Saturday, Oct. 27; 5:30-9 p.m.

Seminars: Friday, Oct. 26 and Saturday, Oct. 27 (times vary; check www.SwanDolphinFoodandWineClassic.com)

Sunday Bubbles Brunch: Sunday, Oct. 28; 9:30 a.m.-1:30 p.m.

Where: Walt Disney World Swan and Dolphin Resort Causeway 1500 Epcot Resorts Blvd. Lake Buena Vista, Florida 32830

Ticket

Information: – Overnight packages and multiple-night package options are available for the Walt Disney World Swan and Dolphin Food & Wine Classic starting at $445 and can be booked by phone at 1-800-227-1500

– Advance purchase unlimited food and beverage samples are $127 per person. An upgraded ticket, including the Beer Garden, is $155 per person including taxes.

– Interactive seminars start at $50 per person, per class including taxes.

– Sunday Bubbles Brunch with J Vineyards and Winery is $94 per person including taxes.

– For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500.

Will you be attending this year’s Food & Wine Classic at the Swan & Dolphin? Please leave your comments in the box below.

Ninth Annual Swan & Dolphin Food & Wine Classic Returns The Ninth Annual Walt Disney World Swan and Dolphin Food & Wine Classic returns to celebrate another year on Oct.

#Food & Wine Classic #Il Mulino New York Trattoria #Pastry Chef Laurent Branlard #shula&039;s steak house #Sunday Bubbles Brunch #The Pig & The Poke #Todd English&039;s Bluezoo

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tsgnantucket · 5 years

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8 Ways To Enjoy Nantucket Scallops This Year

Scallop season starts in October for residents and in November for commercial off the waters of Nantucket. The season runs through the end of March. The Nantucket bay scallop is one of the more highly prized scallops found than anywhere else in the world. They are roughly twice the size of the average bay scallop and half the size of larger sea scallops, this shellfish offers the perfect combination of texture and sweetness. You can cook them or just eat them raw! Scallops wrapped in bacon

This is a classic. Take your bay scallop and wrap it in a piece of bacon and put a toothpick through it. From there, add a little oil or butter, salt & pepper, and put into the oven until they are golden brown to perfection.

Sauteed scallops

A simple, yet delicious way to enjoy this Nantucket gold. In a hot pan, add a splash of olive oil and the scallops. Don’t overfill the pan, you want them to have room. Once they start to brown, add butter, white wine, lemon, salt, and pepper. Let them cook until they are caramelized.

Brown butter scallops with risotto and wilted kale

Start the risotto first. You will need arborio rice, chicken broth, parmesan, and olive oil. Add olive oil to a pot and the arborio rice. The measurements will be on the rice box. Let the rice cook for a little while stirring constantly. After a few minutes, start adding in chicken broth, stirring non-stop. Once the rice and broth are fully mixed and the rice is almost done, add in fresh grated parmesan, salt, and pepper. For the scallops, add butter to a pan. Let the butter slowly cook until it begins to brown. From there, add in the scallops and let those cook. Add lemon, salt, and pepper as needed. For the wilted kale, in a saucepan, add a little olive oil, kale, salt and pepper, and then toss while over medium heat until it is wilted how you’d like.

Combine and enjoy!

Scallop Scampi

This is a new take on a classic. Take your favorite scampi recipe and switch out the shrimp for scallops. To make a good scampi, take onions and garlic and cook in olive oil. Once those are cooked, add white wine, lemon, salt & pepper. Let cook, stirring every once in a while. Cook the scallops separately and toss with the sauce right before serving, topped over some angel hair pasta and you are good to go!

Don’t feel like cooking? Check out these dishes at some of our favorite restaurants!

Nautilus’s Surf & Turf - wagyu beef, u10 scallop, roasted squash, celery root purée, peashoots, with smoked marrow-black vinegar brown butter sauce

Ventuno’s Capesante E Gamberi - grilled local dayboat scallops & shrimp, roasted corn, chanterelles, runner beans, smoked passata & scallions.

The Pearl’s Pan Roast of Day Boat Scallops - Malaysian coconut curry broth, spring vegetables potato, makrut lime leaf

Dune Nantucket’s Grilled Dayboat Sea Scallops - farm eggplant + tomato caponata, basil aioli, fregola, aged balsamic, smoked eggplant puree, currants

Sayle’s Seafood Take-Out Fried Bay Scallops Dinner - served with Lemon, Tartar, Fries, Coleslaw & Clam Chowder. It comes in a small and large size.

What’s one of your favorite ways to eat scallops?

#nantucket #tsgnantucket #thescoutguide #nantucketscallops #scallops

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rabbitcruiser · 27 days

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Herb Day

Herb Day, celebrated on the first Saturday in May, is a holiday that simply encourages planting herbs and celebrates people who have a culture of growing herbs. This year it falls on May 6. It was created and organized by the HerbDay Coalition, which is an organization of five non-profit groups. The holiday encourages people to learn more about herbs, cultivate them and use them more extensively in their daily lives.

History of Herb Day

Herb Day was created in 2006, a time when ‘herb’ was still a bit of a scary word. Medical doctors, naturopaths, and acupuncturists were not yet comfortable incorporating herbs into their practices, and the public knew very little about the subject. The HerbDay Coalition is made up of five non-profit organizations that wished to create a day for people to celebrate the healing power of herbs. On the first Saturday in May, we invite you to have your own celebration with the herbs you have in your garden or on your patio.

The world of plants was divided into trees, shrubs, and herbs by the ancient Greek philosopher Theophrastus. Herbs are also further classified into three groups, namely pot herbs, sweet herbs, and salad herbs. During the 1600s, pot herbs began to be referred to as vegetables as they were no longer considered only suitable for the pot.

In its early stages, botany was primarily a study of the pharmacological uses of plants, and by the Middle Ages, with the advent of humoral theory in medicine, the position was made that foodstuffs, having their own humoral qualities, could, in turn, alter the humoral temperaments of humans.

Popular plants parsley and sage were often used together for cooking in medieval times. A renowned therapeutic nutriment of that age, chicken broth, as well as green sauce, were usually prepared with parsley and sage.

Herb Day timeline

371 B.C. Theophastrus Is Born

Ancient Greek botanist Theophrastus is born.

1600s Pot Herbs Are Referred To As Vegetables

By the 1600s, selective breeding leads to changes in the physical and other compositions of the pot plants, hence they come to be known as vegetables.

2005 HerbDay Coalition Is Formed

A group of five nonprofit groups comes together to form the HerbCoalition.

2006 First-ever Herb Day

On May 6, the first-ever Herb Day is celebrated.

Herb Day FAQs

What is Herb Day?

Herb Day is a holiday that simply encourages planting herbs and celebrates people who have a culture of growing herbs.

When is Herb Day?

Herb Day is celebrated on the first Saturday in May every year.

Are herbs edible?

Yes. Most herbs are edible and even tasty.

Herb Day Activities

Learn more about herbs

Start a herb garden

Share the fun on social media

Take the opportunity of Herb Day to find out some more about herbs! There are so many nutritional properties to herbs that you could learn about!

You could start a small herb garden probably in your kitchen and devote yourself to seeing it grow. There’s nothing more rewarding than seeing hard work come to fruition.

Post pictures of your herb plants on social media with the #HerbDay hashtag! Encourage your friends to do the same as well as to learn something new.

5 Facts About Herbs And Spices

Red peppers are rich in Vitamin C

Red bell peppers are ripe green peppers

Nutmeg is a psychotropic

Vanilla is highly expensive

Turmeric is effective against Alzheimer’s

Red peppers are said to be unusually rich in Vitamin C, and a single serving of soup made from it contains more Vitamin C than lemon juice.

Red bell peppers are simply ripe green bell peppers.

Nutmeg serves psychotropic functions and a high enough dose can induce hallucinations.

Vanilla is among the two most expensive spices in the world, second only to Saffron.

Turmeric powder is very potent in managing symptoms of Alzheimer's, even more than drugs prescribed for it.

Why We Love Herb Day

Herbs are medicinal

Herbs are tasty

Herbs are eco-friendly

Herbs serve a great medicinal purpose and can be used to treat a variety of illnesses. Learn something new today and research what you can treat with herbs!

Some herbs and spices are tasty and add flavor to our everyday meals. They’re great for soups or roasts!

Herbs do not harm the environment and therefore growing them is safe! Get your green thumbs ready and start planting today!

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themanorrestaurant-blog1 · 6 years

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New Year’s Eve 2017 at The Manor

- TERRACE LOUNGE PRIX FIXE MENU -

Our goal is to provide an exciting dining experience and adventure toward new taste horizons with color and contrast, seasoning skills and an atmosphere which reflects the total spirit of this most beautiful holiday. The Complete Four-Course Holiday Dinner Includes Your Choice of Appetizer or Salad, Intermezzo, Main Course, Dessert and Coffee or Tea. $89.95 per person plus tax and gratuity $29.95 children ages 3 to 10 plus tax and gratuity First Course CAVIAR WITH YOUR CHOICE OF VODKA Caspian Sea Osetra - $75 additional American Paddlefish - $35 additional HOUSE-SMOKED FILLET OF SALMON Herb Hummus, Cherry Tomato, Cucumber, Citrus Crème Fraîche CLASSIC JUMBO SHRIMP COCKTAIL ($6 additional) Cocktail Sauce and Continental Sauce SEARED YELLOWFIN TUNA SASHIMI Sesame-Avocado Salad, Togarashi, Pomegranate-Thyme Glace CRAB AND LOBSTER CAKES Shaved Fennel and Baby Arugula Salad, Piquillo Pepper Coulis, Saffron Aioli, Crispy Lotus Root PRIME BEEF CARPACCIO Truffle Chimichurri, Micro Greens DUET OF HUDSON VALLEY FOIE GRAS ($8 additional) Pepper-Crusted Medallion and Foie Gras Macaroons, Persimmon Purée, Truffle-Honey Glace TRADITIONAL CREAM OF WILD MUSHROOM MAINE LOBSTER BISQUE MIXED MESCLUN SALAD WITH CRUMBLED GOAT CHEESE Candied Walnuts, Blood Orange Segments, Dried Black Cherries, Blood Orange Vinaigrette Intermezzo ILLUMINATED CHAMPAGNE SORBET Main Courses A Manor Classic GRILLED PRIME FILET MIGNON AND MAINE LOBSTER TAIL ($10 additional) Vegetable Bouquet, Truffle Mashed Potatoes, Forestière Sauce PAN-SEARED ATLANTIC HALIBUT Piquillo Peppers Filled with Eggplant Caponata, Sautéed Baby Kale, Crispy Leeks, Black Garlic Sauce SHELLED MAINE LOBSTER BRAISED IN SWEET BUTTER Asparagus and Wild Mushroom Fricassée, Sunchoke and Pear Purée, Crispy Polenta, Lemongrass-Ginger and Shellfish Emulsion FREE RANGE CHICKEN BREAST AND SEARED FOIE GRAS Potato-Truffle Soufflé, Honey-Glazed Brussels Sprouts and Baby Rainbow Carrots, Brown Butter Sauce SLICED LONG ISLAND DUCK BREAST Forbidden Rice Risotto with Shredded Leg Confit, Smoked Acorn and Butternut Squash Hash, Lingonberry Jus GRILLED FILET MIGNON Roasted Garlic Mashed Potatoes, Baby Root Vegetables, Caramelized Pearl Onions, Sunchoke Chips, Périgourdine Sauce HERB-CRUSTED RACK OF AUSTRALIAN LAMB ($5 additional) Sun-Dried Tomato and Rosemary Polenta, Roasted Baby Turnips, Porcini Jus GRILLED VEGETABLE AND QUINOA STRUDEL Peppers, Squash, Zucchini, Carrot Ginger Sauce, Japanese Seven Spice (Vegan) Desserts TRIPLE CHOCOLATE MOUSSE White, Milk and Dark Chocolate, Champagne, Orange GINGER SPICED CARROT CAKE Ginger, Cream Cheese, Pineapple, Coconut CHEF'S ASSORTMENT OF ARTISAN CHEESE Saint-André Triple Crème (Cow-Soft-France) Valley Shepherd Gotagetagoat (Goat-Soft-New Jersey) Valley Shepherd Pepato (Sheep-Soft-New Jersey) Served with Truffle Honey, Apple Chutney, Quince Paste, Candied Marcona Almonds, Banana Date Walnut Bread Beverages COFFEE, DECAFFEINATED COFFEE, TEA OR MILK

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miamibeerscene · 6 years

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Where to Eat in MiMo: 14 Great Spots

Where to Eat in MiMo: 14 Great Spots – Eater Miamiclockmenumore-arrownoyes

Where to Eat in MiMo: 14 Great Spots

All One Map

From hidden Mediterranean eateries to longstanding landmarks

MiMo — short for Miami Modern — is one of the most exciting up-and-coming neighborhoods in Miami. Whereas many parts of Miami are all about the new, now, and next, MiMo strikes that rare balance between honoring local history and being relevant to the Miami of today.

The stretch of Biscayne Boulevard between NE 50th street and NE 70th street is internationally renowned for its unique mid-century modern style architecture, hence the name of this district. Many old buildings have been lovingly restored to their old glory and are now occupied by chic boutiques and some of Miami’s best restaurants. Here is our list of MiMo’s essential eats arranged in geographical order from north to south.

1 Paulie Gee’s Miami

Like most good things in New York, they eventually make their way down to South Florida. Such was the case with Brooklyn pizzeria Paulie Gee’s, which setup shop in the former China Palace spot. The restaurant serves up many of the pies that made it famous like the Hellboy topped with with soppressata and Mike’s Hot Honey, along with more Miami specific pies like the Cuban sandwich themed Cubano pizza topped with swiss cheese, yellow mustard, Canadian bacon, pulled pork, and kosher dill pickles. But make sure not to sleep on the off-menu eggplant parm, which can convert even the biggest eggplant critics.

Hellboy Pizza Photo Credit: Giovanny Guiterrez for Eater Miami

8001 Biscayne Blvd Miami, FL 33138

(786) 558-8315

2 Ironside Kitchen

Located in the northernmost reaches of MiMo, this Italian restaurant is tucked away a few blocks west of Biscayne Boulevard in a part of the neighborhood that feels very locals-only. This eatery features a concise selection of homemade pastas, as well as a handful of baked Italian dishes. The pizzas here, made in the Neapolitan style, have been drawing attention from locals since the place opened a few years ago. The pies stick pretty closely to tradition, and toppings are kept at a minimum so as not to weigh down the oven-fired creations. In addition to savory food items, the restaurant also offers desserts including a chocolate “salami,” as well as a wide selection of Italian coffee drinks.

7580 NE 4th Ct Miami, FL 33138

(305) 531-5055

3 Ms. Cheezious

A longtime darling of Miami’s food trucks scene, this missus of grilled cheese finally has a permanent venue right on Biscayne Boulevard. One could easily miss the small storefront if not for the sandwich shop’s seductive logo beckoning from the side of the road like some of the neighborhood’s residents used to do just a few decades ago. Ms. Cheezious is famous for its more unusual melted cheese sandwiches that sometimes feature unexpected ingredients. Take the oh-so-Miami Croqueta Monsieur, which features Cuban-style ham croquettes, ham, cheese and béchamel. Those wondering if there could be a dessert version of a grilled cheese should try the S’mores Melt featuring roasted marshmallows, chocolate hazelnut spread, and graham crack crumbles.

7418 Biscayne Blvd Miami, FL 33138

(305) 989-4019

4 Vagabond Kitchen and Bar

The Vagabond Hotel can be seen as MiMo’s crowning glory, as well as the greatest example of this neighborhood’s revival. This example of the Miami Modern style has been restored to its original splendor, keeping the midcentury modern vibes very strong. The hotel’s kitchen keeps the spirit of hotel restaurants from the era, like Howard Johnson’s, while catering to modern conventions. Expect standard but well-executed contemporary classics like beet salad, braised short ribs, and duck breasts that feature small creative touches. Like the menu, the dining room is successfully designed to feel vintage yet contemporary.

7301-A Biscayne Blvd Miami, FL 33138

(786) 409-5635

5 Ni.Do. Caffé

This Italian restaurant offers solid renditions of many Italian classics, but its mozzarella bar is what sets it apart from other Italian joints in the area. This eatery offers four varieties of the mild, fresh cheese, including buffalo mozzarella and burrata, which are served with cherry tomatoes and caponata and can be paired with Italian cured meats like prosciutto and bresaola. Just make sure to leave room for the fresh pastas and panini, including delicate mushroom and ricotta ravioli topped with a porcini sauce.

7295 Biscayne Blvd Miami, FL 33138

(305) 960-7022

6 Doggi’s Arepa Bar

Miami’s Venezuelan population has infused the city with so much of its culture and cuisine, that it is only a matter of time until the arepa becomes the city’s official food after Cuban sandwiches and ceviche. This casual eatery specializes in the mild corn cakes overstuffed with creatively named fillings like “sexy queen” (reina pepiada) and “domino.” Doggi’s also features other typical fast foods, which include green plantain sandwiches and Venezuelan-style hoagies. The cachapa – a sweet corn pancake stuffed with Venezuela’s version of fresh mozzarella – should not be missed here. And those looking for a unique breakfast should stop by for the filling criollo breakfast starring shredded beef stew, black beans, and eggs.

7281 Biscayne Blvd Miami, FL 33138

(786) 558-9538

7 Moshi Moshi

This restaurant features some of Miami’s best Japanese fare late into the night. Open until 5 a.m. every evening (or morning), Moshi Moshi is an ideal spot to enjoy traditional nigiri sushi almost whenever the mood strikes, as well as creative American-style rolls that can be as large as a Swiss roll. Sushi is not the only thing offered at this restaurant, however. Diners can sit in the dining room or tranquil back patio and enjoy anything from ramen to velvety Japanese-style curry, as well as noodles and a large array of small plates. Moshi Moshi’s selection of premium sakes is also quite renowned in Miami, making it a preferred venue for connoisseurs and neophytes, alike.

7232 Biscayne Blvd Miami, FL 33138

(305) 751-2114

8 Jimmy’s Eastside Diner

One of the few independent, old-school diners in Miami, this place is not only a neighborhood institution but also a Miami icon. Its fame has only grown since being featured in the Academy Award winning film, Moonlight. Despite its moment on the big screen, this eatery has not abandoned what has made it famous with locals and still serves up some of the best greasy spoon fare in the area. Its banana pancakes are a must-have, and its patty melts are made as if Jimmy’s Eastside Diner invented them. The best part is that the décor has not changed to fit in with trendiness that surrounds it, giving diners a visual glimpse into this neighborhood’s past.

7201 Biscayne Blvd Miami, FL 33138

(305) 754-3692

9 Phuc Yea

Miami may not be known for its Vietnamese food when compared to places like Los Angeles, Houston, or Broward County, however chef Cesar Zapata has been looking to change that. In 2011 he and his partner Aniece Meinhold opened one of Miami’s first dining pop-ups named Phuc Yea, which has since found a permanent home in MiMo where it serves many of the same dishes that made it famous. Zapata not only makes a mean pho at dinner, along with other traditional fare, he also specializes in the uniquely Texan specialties that fuse Cajun and Vietnamese flavors. Brunch features a range of options from the chef’s take on a crab benedict to breakfast nachos and sticky rice with Chinese sausage and eggs.

Banh Cuon made with rolled rice noodles, minced pork, cha lua, dry shrimp, crispies and nuoc cham. Photo Credit: Facebook/Phuc Yea

7100 Biscayne Blvd Miami, FL 33138

(305) 494-0609

10 Dogma Grill

This hotdog stand has been a landmark of the neighborhood since the early 2000s. While it has changed owners and lost a couple of old favorites since then (R.I.P. mint lemonade), the current Dogma Grill still offers diners a variety of classic and hotdogs, as well as a selection of snacks. This is perhaps Miami’s ideal venue for sampling the various regional varieties of sausage and bun combinations that exist in the United States. The Chicago dog has all the right elements down to the neon green relish, while Tropicale is a tribute to Miam’s favorite Colombian style “perros.” The menu also features Wisconsin brats, along with Cleveland Polish boys, making it a perfect spot to bring a homesick out-of-towner.

7030 Biscayne Blvd Miami, FL 33138

(305) 759-3433

11 Lo De Lea Argentinean Grill

Argentine restaurants are popular throughout Miami — and for good reason. Few people seem to know how to instinctively grill a piece of beef like an Argentine. The cuisine can sometimes be a predictable offering an array of steaks and pastas, which is why Lo de Lea stands out. Housed in a free-standing red building, this Argentine restaurant adds unique touches to typical fare. A steak may come with a side of bok choy or escarole, for instance, or a plate of ñoquis (the Argentine version of gnocchi) may include a sharp surprise of Asiago cheese in each potato dumpling. Even the sauces to accompany the restaurant’s selection of meats go beyond the pedestrian chimichurri with such creations as a roasted jalapeño chimichurri and Dijon-chipotle sauce.

7001 Biscayne Blvd Miami, FL 33138

(305) 456-3218

12 Blue Collar

Danny Serfer can now be seen as a member of Miami’s culinary royal court. But back in 2012 he took a gamble on a small lobby space in a MiMo motel that quickly became one of the cornerstones of this neighborhood. Five years later, Blue Collar is still known for its straightforward renditions on Northeastern American comfort food, with a few very Miami touches. The latkes here are legendary and there is always a rotating list of vegetarian entrees that never feel like an afterthought. And after five years, this tiny spot is still one of the most popular places for brunch on the weekends, which says a lot in Miami.

6730 Biscayne Blvd Miami, FL 33138

(305) 756-0366

13 ‘O Munaciello

This restaurant flaunts a pedigree as being quite a big deal in Florence, Italy, where diners flocked to the eatery for its renditions of Neapolitan favorites. Now in MiMo, ‘O Munaciello continues its tradition of serving carefully crafted Southern Italian dishes. Its pizzas are made in a custom made oven shipped over from Naples, and you can get anything from a classic margherita to a more creative Muna Miami that features yellow cherry tomatoes, provola cheese, asparagus, and bacon. Those not in the mood for pizza can find a variety of regional homemade pasta and seafood dishes.

6425 Biscayne Blvd Miami, FL 33138

(786) 907-4000

14 Café Roval

While many Miamians are saddened by the loss of Van Dyke Café on Lincoln Road, the shuttering of that Miami Beach icon made way for the opening of Café Roval. This new addition to Mark Soyka’s family of eateries is all about the ambiance, which is perhaps the most romantic in all of South Florida. The coral-walled building hides a lush garden in the back that is populated with candlelit tables. The menu features the same type of eclectic crowd pleasers that have made restaurants like News Café such icons – hearty entrees, fresh salads, and shareable appetizers – albeit with more Mediterranean touches that pay homage to Soyka’s Israeli roots.

5808 NE 4th Ct Miami, FL 33137

(786) 953-7850

15 Andiamo! Brick Oven Pizza

This pizzeria has been a neighborhood favorite since it opened in 2001, as well as one of the early pioneers in Miami’s gourmet pizza scene. It has been considered one of the city’s best pizza places for years, and the chewy crust and robust sauce are proof of it. Besides the traditional pies, diners can enjoy Andiamo’s creations like the Genovese with sliced potatoes, pancetta, garlic, and Gorgonzola. Although the pizza here is definitely a draw, the ambiance is perhaps the most memorable feature. Housed in a historic mid-century auto shop, Andiamo is the perfect introduction to what MiMo is all about.

5600 Biscayne Blvd Miami, FL 33137

(305) 762-5751

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CHICKEN with PESTO, CREAM & Parmesan cheese How to cook great Pasta sauce Italian style

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As part of the HOW TO COOK GREAT NETWORK – We bring you Italian food from Italy http://ift.tt/2wMQJn9 Also take a look at our channel for other great cooking genres. And look at the websites for in detail recipes, gallery and cooking tips. http://ift.tt/2ygGNUo http://ift.tt/2x7qrbH http://ift.tt/2ygWISG http://ift.tt/2x7kYRZ and many more – see you again soon. Below are a few Italian food words with English translations. Zafferano: saffron Zampone: sausage-stuffed pig’s foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary Rustico: country-style Pecorino: sheep’s milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow’s milk hard cheese Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally ‘of the devil’ Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried Frutta: fruit Frutti di mare: seafood Funghi: mushrooms Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb’s head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally ‘twice cooked,’ it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally ‘before the meal’ Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted

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