Shrimp 'Pil-Pil'

Shrimp 'Pil Pil'
Originally uploaded by whatstepheats

Just to prove to you people that our dinners consist of more than 'beef one thousand ways', here is an appetizer that made us very happy one recent evening.

I had made a run to Whole Foods on Waterman for some fish, and ended up buying some of the most delicate and flavorful cod ever, plus some of their lovely mustard-flavored panko crumbs. (What can I say, it's become a habit of mine. Habit and routine lead to a dull spirit, I agree with Mr. Samuel Beckett on this, but I cannot help falling over into that abyss every now and then...I am weak, and severely lacking in the self-discipline department, especially in snowy, cold winter. But I digress.)

Whole Foods also had an array of unusual-for-them whole fish, some cleaned and gutted, some not. There were gorgeous smelts, whole halibut, whole sea bass, whole grouper, and the rarely-seen-in-these-parts whole sardines!

But what jumped out at me and whispered sweet nothings in my ear were the fresh Maine shrimp. I'd had them before and remembered the briny - almost nutty - flavor, the tender texture, the taste of the crisp winter sea.
Plus, they were I think $3.99 a pound. So, I bought a pound, thinking I'd figure something out - maybe lunch for me? Maybe an appetizer for us?

My altruism took over and I decided to share. (The man even offered to help peel the little buggers! I think perhaps he didn't expect me to say yes to this offer, but say yes I did.)

Inspired at the 11th hour, I chopped some fresh garlic, mixed it with some chili oil that we'd saved from a recent Little Chopsticks delivery (they have the best hot oil, by the way...and homemade Chinese mustard, and it's so worth it to eat their food even though it makes you so bloated for at least 2 days...plus they are lightning-fast in their delivery and so so nice...but this is clearly fodder for another post), and popped the whole concoction under the broiler. They were done in no time at all.

I called it 'Pil-Pil' because when we were in Spain last May, every seafood appetizer that was garlicky and spicy (and usually shrimpy as well) was called Pil-Pil. The man got sick of it, but that was then. This is now. Try it, if you can.

You won't be disappointed.

Steak!

Broiled Garlic Ribeye
Originally uploaded by whatstepheats

It's been quite a week around here! Last Tuesday we had a leaking pipe declare itself by dripping on the Dinnerman's head while he was using the downstairs facilities. (It was funny actually - I could hear him singing 'Raindrops Keep Falling on My Head')
Holes in the ceilings and walls ensued; loud fans and enormous dehumidifiers occupied our living room, bedroom, and 2 bathrooms for 5 days!

We were going gaga from the noise. It was impossible to sleep without earplugs, and we were tripping a circuit each time we turned on the tv. That especially sucked since we just got a Wii and have a mild addiction developing!

So, you can imagine our relief when Providence Fire Restoration came to take those suckers (blowers, whatever) away. They wheeled the machines out the door at a fitting time - just as our new president was giving his oath. (I thought he was nervously forgetting the words, but later learned the truth! It was being read to him incorrectly. And I heard that Obama is so thorough that he had the swearing in process repeated correctly! I love that, as I would do the same.)

Anyhoo, back to the food!

Last night I broiled steaks - ribeye for the Dinnerman, sirloin strip for me. I loaded them with garlic and olive oil and broiled them until they were perfectly medium rare.
Along with the meat I roasted up some red potatoes with garlic and sliced red, yellow and green hot peppers in plenty of olive oil. I also threw together a simple salad of baby spinach, red onion, tomatoes, and feta.

Steakhouse meal in a snap, complete with the pre-dinner Maker's Manhattan, in a quiet home.

Still, I can't wait for January to end. February promises a couple of trips to warmer climes.

Broiled Steak Tips

Broiled Steak Tips
Originally uploaded by whatstepheats

We had this last night: broiled steak tips with garlic cloves and jalapenos; spinach and onion salad with feta; mashed potatoes; Jonathan Edwards Zin.

I guess it's rather boring, but it's simple to prepare and easy to clean up. With all this plumbing bullshit that's been going on this week and the frigid temperatures, I want comfort and ease, please!

Sesame Seared Tuna at Hemenway's

Sesame Seared Tuna at Hemenway's
Originally uploaded by whatstepheats

Apologies for being so scarce. Guess that's better than being scary, though I shudder to think how many are afraid.

The Dinnerman worked and worked with a sinus infection and nary a day off right through Christmas, so we've been enjoying his well-deserved time off around New Year's by doing a whole lot of nothing.

Nothing but eating and drinking, that is.

Today's foray was an impromptu one to one of our closest and well-loved yet under-frequented places - Hemenway's.

I have long been a big fan of Hemenway's. I am a huge seafood fan, so that's a natural draw right there.
Also, it's very close to home, but I guess I loved it even before that was true.

So what pulls me through that door? What makes Hemenway's roll off my tongue whenever I'm asked where I want to go - any place, any distance, any style of food, any price? What has made me choose Hemenway's for my birthday dinner - every year for a decade?

First of all, the place is comfortable. It boasts huge vaulted ceilings and lots of wood. The bar is elevated in the center of the space, and there is that huge lobster tank and oyster station right in front.
Then of course there is the matter of the food that makes its way to my table! I've not had a bad meal there, ever, and that says something. Nor has the service ever been lacking, and that really says something in Rhode Island! If you've eaten out anywhere around my hometown lately (or even long ago) you know what I mean. "Service with a smile" is not a ubiquitous concept in these parts. Many places treat you with contempt, even. And let's face it, the way you are treated is a huge part of the dining out experience.
At Hemenway's you are never rushed, talked down to, or neglected. Whoever is in charge of this place is doing things the right way.

They are also open early on Sundays, which in my experience is not common for restaurants of this caliber around here! For us old farts, that's a bonus.

Today we began with a selection of oysters in pairs: Duxbury, MA (concentrated and salty, small); Moonstone, RI; Raspberry Point, PEI (huge!); and Bluepoint. All amazing, served with a sharp mignonette and the more New England-ey cocktail sauce with horseradish. They really hit the spot! We hadn't had oysters in a while. While I've meant to get my ass to the farmers' market to try those from Matunuck, it hasn't happened yet. This Saturday, for sure, though. I've got a date with my foodie neighbor and his boyfriend in from Russia!

But I digress...

Entrees come with a house or caesar salad plus your choice of a side, which includes veggie of the day; baked, fried, or mashed potatoes; rice pilaf; or cole slaw.
We stick with the caesar salads whenever possible, and Hemenway's doesn't disappoint. They even do the extra anchovy thing. (Some restaurants that have caesars on the menu don't even stock anchovies...what's up with that?)

I ordered the tuna entree, prepared in the style of the tuna appetizer. The Dinnerman did this once; I have learned well from one of the masters of consumption.

The man (who, by the way, wants to be known as "Pudgy Funster" from now on) had the baked scallops. It just came to him as his first thought, and then we saw an order go by us to another diner, so that was that. So succulent, so sweet. Mmm.

That's all I have to say. Oh, and they do an amazing Stoli Doli. Watch out though, they pack a punch on a sunny Sunday afternoon.

http://www.hemenwaysrestaurant.com/

I Love Lisbon!

We've been in Portugal for a few days and I am struck by how warm the people are here. It's beautiful. Every man we see is fawning over his woman; public displays of affection are the norm. How wonderful and liberating it must be to exist in a culture that is so open with affection and holds women in such esteem.
In my observation the people here go out of their way to connect with you, no matter what language you speak or from where you come. It's possible to get by with hand gestures and facial expressions. There is such depth in the eyes I have seen here. It's pain and warmth and passion.
As usual, we sought out advice on where to eat from the locals. We were not disappointed. And my lips are sealed!


See more pics of our trip here: http://flickr.com/photos/21569696@N07/2879951293/in/set-72157607436858738/