Sunday Brunch at Red Salt
Tag-Team Dinner
We like eating out. But there are times when you just have to actually forego dinner out and make it yourself. I love to eat Italian inspired food at home because even if you aren’t following a real recipe if you can gather a protein, a starch, and a sauce you’re pretty much good to go.
We’ve worked angel hair noodles to the edge over the years so to mix it up a bit I decided to try polenta. I had it for the first time in June in a local restaurant and was determined to try it at home. I figured that since it was a type of grits that the protein should probably be rather chunky so we went with medium deveined shrimp (tails off) and, because I am a working mom and not a chef, a jar of rustic sauce. We tossed some fresh chopped onions and garlic in a pan with tomato paste and a can of fire roasted tomatoes. Then we added our jar sauce and seasonings. We let that simmer on low while we prepared the rest.
My son took on the shrimp while I tried my hand at the polenta. He put olive oil in the pan with some garlic and added the shrimp and liberal seasoning. Poured in a little white wine and the shrimp were good to go.
The polenta was fried in an olive oil and butter mixture until crisped edges were visible. We then plated our efforts and had a pretty hearty meal.
Tasty Bowl
I love tasty food and so does my son. We don’t always agree on what is or is not tasty but if we find common ground and can agree on a place to eat, it’s definitely a good thing. Our latest go-to when it comes to grabbing tasty eats is a place named CAVA. When trying to explain what it is to my family, we tell them it’s like if Zoes Kitchen and Chipotle had a baby, it would be CAVA. So many small decisions in rapid succession make the resulting bowl tasty just for you. We usually get the Greens and Grains bowl and right there seems to be when our similarities end.
I usually order spinach and arugula as my greens and white rice as my grain. You are offered 3 scoops of a sauce, so I opt for a scoop of Tadzhik sauce on the side. Veggies are added and your choice of protein (I go back and forth between the chicken and the meatballs although others are available). Then they ask about dressings which I routinely skip. I find that the flavors of the food mingling in the bowl usually negate the need for dressing but that may be just me. All that with a mini pita on the side and I’m good for the night.
Return to the Kitchen
Mahi-Mahi , Couscous, & Salad with Cranberries & Glazed Pecans
It’s been a while since I have cooked and posted the results. I’ve been keeping busy working, moving, etc. so I haven’t really been busy in the kitchen. What drew me back in? A new grocery store just opened and I had to check it out. Picked up some Mahi-Mahi (which I’ve never cooked before), salad greens, and the tasty glazed pecans. Grabbed the couscous from the cabinet and dinner was done in about 20 minuets.
Weekend Bites
A couple of dishes from the weekend.
Bakers Crust Wine Country Salad, when it’s good, it’s amazing! The flavors of the goat cheese and fruit play against the pecans and greens in a great way. I always get my dressing on the side when I order a salad because I never want the last few bites to be soggy with balsamic vinegarette. I ordered this salad a few weeks ago and it was great. Ordered it from the same restaurant a week later and, seriously, I have no idea what the difference was but the flavors were just not working together like it had before. But will I try it again? Certainly, flavor like that is worth the risk (maybe a half salad next time though).
The Daily Kitchen & Bar offers brunch on Sunday and I have ordered this Burrito Bowl both times I have visited each of their Richmond, VA locations. The thing about this particular dish is that, well, when you are in the middle of eating it, it’s pretty ugly but the flavor of the rice, avocado, and egg blend into a very tasty bite. At some point, I’m going to sample some of the other things on the menu, but it’s hard to turn down the known goodness.