That Food Guy
Wednesday, June 15, 2016
Seafood Paella from a Kit
Examining my new treasure, I found a box with the paella
makings nestled in an informational cardboard collar inside a 12-inch paella
pan; all of that secure in transparent shrink wrap. The box contained a bag of
rice, an envelope of dried paella stock and a small vial of olive oil. There is
a picture of a “suggested serving” on the printed materials but the shrimp,
clams and mussels are not included. The kit will make a pan of seafood flavored
paella rice. This was not unlike Pattie Sue’s Vigo paella. Where possible I
would make the rice according to the directions to see what the product was
truly like. I would also have additional
food items to make my own suggested serving photo.
The free paella pan is enameled steel. It could be used over
a campfire, on a barbecue grill on a camping trip. It is suitable for a gas
range as well as an electric element or ceramic-top stove. A steel pan, it is
also usable on an induction cooking unit. It feels to be about 16-gage steel with
a nice enamel finish. With care it should last a long time.
My plan to cook the basic dish to
the instructions and later add my items had a flaw. I needed to cook the
chicken bits, garlic, onion, Bell pepper bits, peas and carrots in with the
rice. As it worked out, the dish was pretty much a batch of yellow rice with a
few colorful items floating in the middle. It was augmented but it would give a
taste of the original product. The garnishing and finishing touches, the Bell
pepper rings, snow pea pods and the broccoli florets I would steam and add
later. The chicken tenderloins I grilled with the lemon lime chicken breasts.
The basic directions for making
the paella from the kit is to sauté
the rice in the provided olive oil, add the flavoring packet and the prescribed
water. Bring to a boil, reduce heat and simmer over medium high heat until the
liquid is absorbed. What I did was to sauté
the chicken, add the vegetables and cook for a few more minutes. I then added
the rice and cooked until it started to brown. Instead of water, I added an
equal amount of chicken broth. I brought that to a boil and then reduced the
heat to a slow simmer and cooked until all the liquid was absorbed, about 20
minutes. As a side note, in reading the ingredients list it was noted that
saffron was very near the bottom of the list; not too much there. I did add a
bit of my own saffron.
I took a sample for taste test.
The rice was cooked through, tender and there was a slight crust underneath. It
had a distinct seafood flavor but no particular sea food stood out as
predominate. It tasted very much as other seafood paellas I have tasted; good but not exceptional. I then smoothed out the surface and added my presentation
items. It was a colorful and attractive dish, very tasty and enjoyable for
dinner that night. The pairing with lemon-line and white pepper chicken was a
good one. The wife and I fully enjoyed the
paella prepared in our new pan.
Come the next day it was time for
some left overs for lunch. It was then I noticed I had apparently overlooked
the night before. For convenience I had used chicken as the meat in the dish
that was seasoned with a seafood mixture. Although it was unnoticed the night
before when it was fresh, it was very apparent when reheated that there was a
mismatch of flavors with the seafood portion winning out by a big margin.
Carmencita Paella Kit
Seafood Flavored Paella from a Kit
I surely did not need a paella pan. I have enough kitchen
gadgets as it is. The wife agrees with me on that issue too! In fact, I already
make a very tasty chicken paella in a cast-iron skillet. You can see that
recipe at:
It is a very tasty paella and I can vouch for that. That was
how it was and would have stayed until that fateful day I was walking the aisles
of the local Kroger’s supermarket. One of the end-of-aisle displays caught my
eye. There was a display by a Spanish company, Carmencita, makers of a
“kit” for making paella. Them kit is a small box of rice, a cute vial of olive
oil, and an envelope with dehydrated seasonings to make a seafood and saffron
flavored paella rice. As an introductory offer it was paired with a traditional
paella pan. On sale, the seafood paella kit and the paella pan cost what the
paella kit would cost all by its self-in other words the paella pan was free.
In a flash, I decided I needed a paella pan after all.
Later at home, reading the instructions on the kit box, it
put me in mind of a product evaluation my sister, Pattie Sue, did awhile back
for a Vigo Paella Valenciana kit. It too was an all-inclusive kit in
a box containing an envelope of rice, a seasoning packet and a small can of
bits and pieces of things that swim, float of crawl in the sea. Although it had
some pieces of sea food in it, the Vigo version was pretty much a pan of
seasoned rice with the yellow color of saffron and turmeric. Her finished dish
did look a bit barren so she added the finishing touches herself. You can see
her blog and serving solution here:
Examining my new treasure, I found a box with the paella
makings nestled in an informational cardboard collar inside a 12-inch paella
pan; all of that secure in transparent shrink wrap. The box contained a bag of
rice, an envelope of dried paella stock and a small vial of olive oil. There is
a picture of a “suggested serving” on the printed materials but the shrimp,
clams and mussels are not included. The kit will make a pan of seafood flavored
paella rice. This was not unlike Pattie Sue’s Vigo paella. Where possible I
would make the rice according to the directions to see what the product was
truly like. I would also have additional
food items to make my own suggested serving photo.
The free paella pan is enameled steel. It could be used over
a campfire, on a barbecue grill on a camping trip. It is suitable for a gas
range as well as an electric element or ceramic-top stove. A steel pan, it is
also usable on an induction cooking unit. It feels to be about 16-gage steel with
a nice enamel finish. With care it should last a long time.
Traditional paella is an all-encompassing term; it is more of a cooking style.
Coastal regions will frequently be seafood paellas
with the local catch determining the ingredients. Inland, chicken and other
meats may be found as well as vegetarian versions. There is a variety of paella for just about everyone.
As much as possible… according to
package directions… Traditional paella is finished over a high heat and that
makes the socarrat, the caramelized layer
on the bottom of the pan that adds so much to the flavor of the dish. The socarrat has also become a benchmark of
traditional paella perfection. If I am making a batch for lovers of traditional
paella, I finish over high heat and usually get a semblance of the socarrat. Americans, mostly on the other
hand (and that includes me), like fluffy rice and often view the socarrat as the burned bottom. When cooking
for them I finish the dish over low heat and make fluffy rice.
My plan to cook the basic dish to
the instructions and later add my items had a flaw. I needed to cook the
chicken bits, garlic, onion, Bell pepper bits, peas and carrots in with the
rice. As it worked out, the dish was pretty much a batch of yellow rice with a
few colorful items floating in the middle. It was augmented but it would give a
taste of the original product. The garnishing and finishing touches, the Bell
pepper rings, snow pea pods and the broccoli florets I would steam and add
later. The chicken tenderloins I grilled with the lemon lime chicken breasts.
The basic directions for making
the paella from the kit is to sauté
the rice in the provided olive oil, add the flavoring packet and the prescribed
water. Bring to a boil, reduce heat and simmer over medium high heat until the
liquid is absorbed. What I did was to sauté
the chicken, add the vegetables and cook for a few more minutes. I then added
the rice and cooked until it started to brown. Instead of water, I added an
equal amount of chicken broth. I brought that to a boil and then reduced the
heat to a slow simmer and cooked until all the liquid was absorbed, about 20
minutes. As a side note, in reading the ingredients list it was noted that
saffron was very near the bottom of the list; not too much there. I did add a
bit of my own saffron.
I took a sample for taste test.
The rice was cooked through, tender and there was a slight crust underneath. It
had a distinct seafood flavor but no particular sea food stood out as
predominate. It tasted very much as other seafood paellas I have tasted; good but not exceptional. I then smoothed out the surface and added my presentation
items. It was a colorful and attractive dish, very tasty and enjoyable for
dinner that night. The pairing with lemon-line and white pepper chicken was a
good one. The wife and I fully enjoyed the
paella prepared in our new pan.
Come the next day it was time for
some left overs for lunch. It was then I noticed I had apparently overlooked
the night before. For convenience I had used chicken as the meat in the dish
that was seasoned with a seafood mixture. Although it was unnoticed the night
before when it was fresh, it was very apparent when reheated that there was a
mismatch of flavors with the seafood portion winning out by a big margin.
I tasted a bit of the paella without any added food items and
pondered what I had. Here is what I concluded… When freshly made it has good
flavor, has lots seafood overtones, and it cooks up nicely and a socarrat crust easily obtained on a
stove top. With a bit of added garnish it can serve as a main dish. On the
second day things are a bit different. The seafood flavor seems to have
intensified and is a bit overpowering the seafood becomes just “fishy.” Without
things to pair the flavor to, clams, mussels, squid and the like, the fishy
taste of the rice becomes rapidly less appealing.
In conclusion, I love my new paella pan. I like chicken paella and will use it often. The Carmencita Paella Kit makes a nice rice
with seafood flavor and very handy if you require a paella in short order. As
prepared from the package it would be more suitable as a side dish rather than
a main dish. It would require additional items, shrimp, squid, clams and mussel
for example, to serve as a suitable main dish. Without any seafood in the dish to pair with the
taste from the seasoning when reheated the fishy rice can quickly become unpalatable.
Additional information about this kit and other Carmencita products, check out:
Labels: Bell pepper, Carmencita, chicken, garlic, kit, lemon line chicken, paella, paella pan, red onion, seafood, snow pea pods
¶ 2:17 PM 0 Comments
Friday, January 02, 2015
The Hurricane Seafood Restaurant - Pass A Grille, Florida
My wife, Janis, was very positive about the experience and a
short time later, when her cousins came from Tennessee for their snowbird
holiday, we again visited the Hurricane Sea Food Restaurant. In this blog I get
to write about two almost back to back visits to the restaurant. I hope you
will enjoy recalling the moments with me.
Cousin Bill has an adventuresome spirit. For an appetizer he
chose Gator Bites (Right from the bayou. Tender bites of alligator
hand breaded, lightly fried in rice bran oil and served with barbecue sauce,
$10.00) About 10 pieces of gator, fried golden brown and served with a
small cup barbecue and some wedges of lemon and lime; with some urging, everyone
tried a bite at least if only just for curiosity. “It tastes like chicken,” is
a common assertion when trying to describe the flavor of an unfamiliar food. Given the evolutionary kinship between birds
and reptiles, we can see and understand the connection and it does hold true
here to a certain degree. Indeed, gator does taste a bit like chicken
(certainly not ham, or beef streak to be sure) but not just like chicken. It
was not a bad or repellent flavor but one that would require a bit of
acclimatization to become a readily accepted flavor. It was fun, passing the
plate around, trying a new and novel food.
Janis, knowing the menu from her last trip to the Hurricane,
again chose the Triple Decker BLT (Bacon, lettuce and tomato, served on your
choice of Texas toast, wheat, rye or local baked Cuban bread, $8.25) She
chose the Cuban bread. It is an imposing triple-decker sandwich. There is more
than ample of everything, the lettuce, the tomato and the crisp fried bacon.
The flavor is good and the ingredients are fresh. With a side of fries it is a
more than adequate meal. If ever there is another trip to the Hurricane in the
offing, I suspect that the BLT would be Janis’ choice again.
Bill and Nancy spent much of their childhood in the Tampa
Bay area where grouper is the predominate game fish. So, it is not surprising
that they and Sally went for one of the famous staples of the Hurricane, The World Famous Original Grouper Sandwich
(Since 1977, this is the one you have
heard about around the world. Fresh Gulf grouper cut daily, hand breaded to
order in the Hurricane original breading, lightly fried in rice bran oil.
Served on a corn dusted Kaiser bun with Duke’s specially made tartar sauce and
a fresh lemon wedge. The house recommends fried, broiled or blackened, Market Price
on this day was $11.00) As luck would have it for the food blogger, they
each ordered a different grouper sandwich and provided a look at each variety.
Billed ordered his blackened. The serving was a nice sized
piece of well blackened fish that covered the bun. There was a crisp leaf of
lettuce, a slice of tomato and slices of red onion. A small cup or tartar sauce
and a side of crispy fried French fries completed the plate. He ate his
sandwich with gusto. Perhaps he was thinking back to teenage years and other
long-ago grouper sandwiches when the beaches were wide open and overcrowding
not a problem. He said it was a delicious sandwich and a wise menu choice.
Nancy ordered hers fried. Breaded and fried to a crispy golden
brown finish, the plate was completed with a side of fries and garnishes of
lettuce, tomato and red onion. She also gave the dish a big thumbs up for
flavor and freshness. Perhaps it too was a reminder of days long past when
teenagers hung out at the beach.
It was a pleasant day, filled sunshine, the company of
friends and family and conversation over a delicious shared meal; a very good
day indeed. Just as we were winding down we noticed that the area was filling
quietly with law enforcement vehicles. There were many St Pete Beach officers,
Pinellas County Sheriff and many of those unmarked, dark sedans and SUV’s with
the tinted windows. I was beginning to wonder if maybe I should have waited
earlier for the parking attendant. We asked one of the officers what was going
on. He said, on the QT, that the Prime Minister of Canada, Stephen Harper, visiting in the
local area that day, had requested to eat lunch at the Hurricane. I guess it is
world-famous after all. I’m sure the Prime Minister had as delicious a meal as
did we.
The
Hurricane Seafood Restaurant
809 Gulf
Way St Pete Beach, FL 33706
“Open 7AM till close”
Although it has been around for almost forty years, my
knowledge of the Hurricane Seafood Restaurant is new. I may have seen it on a
sight-seeing tour some years ago but it wasn’t until I read a newspaper article
about the restaurant that I became intrigued with the restaurant. Anything that
is called “world famous” usually deserves a second look. That was about the
middle of last year. I clipped out the article and set it aside. It wasn’t
until my sister, Pattie Sue, came from Idaho to spend her snowbird holiday with
us that I found the opportunity to try out the Hurricane. She was favorably
impressed and in her
food-blog she tells why.
My wife, Janis, was very positive about the experience and a
short time later, when her cousins came from Tennessee for their snowbird
holiday, we again visited the Hurricane Sea Food Restaurant. In this blog I get
to write about two almost back to back visits to the restaurant. I hope you
will enjoy recalling the moments with me.
Before we even start discussing the restaurant, let us talk
about the parking. On street parking in Pass-a-Grille means metered parking.
You need lots and lots of quarters or a credit card. The parking spaces are
number coded and at intervals there are kiosks where you deposit your quarters
or insert you credit card to pay the fee. Then you get to take the receipt back
to your car to display and avoid a traffic ticket. Considering that The
Hurricane is across the street from one of the nicest beaches on the island,
and that all the public parking is curbside, no lots, on a nice day parking at
the hurricane can be a problem.
On our first trip to the Hurricane, we thought ourselves lucky
as we found an empty parking space on the side street adjacent to the
restaurant. To begin with, we were not aware of the parking before coming to
the restaurant. We did not have many quarters. It was better to use a credit card
and avoid having to run out mid-meal and add more quarters. I tried and tried but I could not get the
machine to complete a transaction. Then I tried the quarters we did have; it
spit those back. It seemed that our good
luck in finding a parking place was a sham. I would have to look for another
place near a working kiosk.
While I was having a heated discussion with the parking
meter machine, the wife and sister were looking around. They motioned me to
come to the alley behind the restaurant. There is a small lot behind the
building. It is nondescript, has no signage and is unimproved as well as being
hidden behind the trees. All well and good and right behind the restaurant; I
drove in. The gate keeper handed me a
brightly colored stub and said, “That will be twenty dollars, please.” Seeing
my look of shock and disbelief, he quickly added that it was to discourage
beach goers from using the restaurant’s lot and that the parking fee would be refunded
inside the restaurant. To make a long story short, park in the lot behind the
restaurant and avoid, if possible, parking on the street.
Cousin Bill, his steady Sally, and cousin Nancy were our
guests for their snowbird getaway. A lunch at the Hurricane seemed to be the thing
to do. From southwest St Petersburg, it was a short drove through So Pasadena,
then along the hotel row of St Pete Beach,
pass the historic Don
CeSar hotel and then onto the picturesque island community of Pass A Grill where time passes to the
beat of a different drum. On this day I pulled into the parking area. There was
no one in sight. So I parked the car just like that was the thing to do.
It was a mild and sunny day and a few cool libations on the roof-top
patio bar were just the thing to let us slow down to the pace of living. The
roof top bar is a place for snacks and sipping on tall cool drinks. The view
was excellent. We looked out over the serene waters of Gulf of Mexico. Below
people of all ages were enjoying the white sandy beach, sunning, running,
playing and swimming. After a bit, our appetites honed by the salty sea
breezes, we went down stairs (on this day it was a long walk indeed as the
elevator was not operating). I haven’t been to the Hurricane enough to know all
the ins and outs but it seems (and correct me if I’m wrong) that the roof top
bar is more of a casual meeting place, the second floor a more formal dining
room better suited for the dinner crowd, and the lower, street level floor a
casual café with indoor and sidewalk table service.
We chose a table facing Gulf Way with a view across the
beach and the Gulf. It was a picnic-style table under the second story
overhang. That provided a bit of shade against the bright and hot sun but let
the breezes across the water cool us. All relaxed, at ease with the world, it
was now time to eat. Our server that day was Amber, a pleasant young lady who
worked hard to make our day an enjoyable one.
Cousin Bill has an adventuresome spirit. For an appetizer he
chose Gator Bites (Right from the bayou. Tender bites of alligator
hand breaded, lightly fried in rice bran oil and served with barbecue sauce,
$10.00) About 10 pieces of gator, fried golden brown and served with a
small cup barbecue and some wedges of lemon and lime; with some urging, everyone
tried a bite at least if only just for curiosity. “It tastes like chicken,” is
a common assertion when trying to describe the flavor of an unfamiliar food. Given the evolutionary kinship between birds
and reptiles, we can see and understand the connection and it does hold true
here to a certain degree. Indeed, gator does taste a bit like chicken
(certainly not ham, or beef streak to be sure) but not just like chicken. It
was not a bad or repellent flavor but one that would require a bit of
acclimatization to become a readily accepted flavor. It was fun, passing the
plate around, trying a new and novel food.Janis, knowing the menu from her last trip to the Hurricane,
again chose the Triple Decker BLT (Bacon, lettuce and tomato, served on your
choice of Texas toast, wheat, rye or local baked Cuban bread, $8.25) She
chose the Cuban bread. It is an imposing triple-decker sandwich. There is more
than ample of everything, the lettuce, the tomato and the crisp fried bacon.
The flavor is good and the ingredients are fresh. With a side of fries it is a
more than adequate meal. If ever there is another trip to the Hurricane in the
offing, I suspect that the BLT would be Janis’ choice again.Bill and Nancy spent much of their childhood in the Tampa
Bay area where grouper is the predominate game fish. So, it is not surprising
that they and Sally went for one of the famous staples of the Hurricane, The World Famous Original Grouper Sandwich
(Since 1977, this is the one you have
heard about around the world. Fresh Gulf grouper cut daily, hand breaded to
order in the Hurricane original breading, lightly fried in rice bran oil.
Served on a corn dusted Kaiser bun with Duke’s specially made tartar sauce and
a fresh lemon wedge. The house recommends fried, broiled or blackened, Market Price
on this day was $11.00) As luck would have it for the food blogger, they
each ordered a different grouper sandwich and provided a look at each variety.Billed ordered his blackened. The serving was a nice sized
piece of well blackened fish that covered the bun. There was a crisp leaf of
lettuce, a slice of tomato and slices of red onion. A small cup or tartar sauce
and a side of crispy fried French fries completed the plate. He ate his
sandwich with gusto. Perhaps he was thinking back to teenage years and other
long-ago grouper sandwiches when the beaches were wide open and overcrowding
not a problem. He said it was a delicious sandwich and a wise menu choice.
Sally ordered hers grilled. Again, the serving was a nice
sized piece of fish with pronounced grill marks, Served with the usual sides,
it was full sized meal for Sally who gave it a thumbs-up rating and a definite order
again menu selection.
Nancy ordered hers fried. Breaded and fried to a crispy golden
brown finish, the plate was completed with a side of fries and garnishes of
lettuce, tomato and red onion. She also gave the dish a big thumbs up for
flavor and freshness. Perhaps it too was a reminder of days long past when
teenagers hung out at the beach.
Relying on past experience, I again ordered the Tilapia Fish and Chips. (Tilapia hand breaded to order, lightly fried
in rice bran oil and served with French fries and Hurricane house-made coleslaw,
$13.00) It was a nice tilapia filet, breaded and fried golden and crispy,
the inside moist and tender. It had a very nice delicate flavor and just a
touch of tartar sauce or a spritz of lemon gave it all the zing you would want.
There was a serving of crispy fried potatoes and a side of coleslaw. Made mostly of green cabbage with a touch of
purple cabbage and carrots, it was fresh, the vegetables crisp and tasty. The
dressing was a bit thin, not really clinging to the cabbage but it has a nice
zesty flavor. All in all, the fries and the slaw were a good paring with the
tilapia.
It was a pleasant day, filled sunshine, the company of
friends and family and conversation over a delicious shared meal; a very good
day indeed. Just as we were winding down we noticed that the area was filling
quietly with law enforcement vehicles. There were many St Pete Beach officers,
Pinellas County Sheriff and many of those unmarked, dark sedans and SUV’s with
the tinted windows. I was beginning to wonder if maybe I should have waited
earlier for the parking attendant. We asked one of the officers what was going
on. He said, on the QT, that the Prime Minister of Canada, Stephen Harper, visiting in the
local area that day, had requested to eat lunch at the Hurricane. I guess it is
world-famous after all. I’m sure the Prime Minister had as delicious a meal as
did we.
If one fine day you find yourself driving down the
seafront road and come across a big green gothic-looking building, on a corner
overlooking the sea, stop and enjoy the moment and enjoy a good meal in a
scenic setting.
Labels: blackened, BLT, chips, coleslaw, fish and chips, Florida, French fries, fried, grilled, grouper, Hurricane, lettuce, Pass A Grill, restaurant, seafood, tilapia
¶ 3:00 PM 0 Comments
Tuesday, April 08, 2014
PJ's Oyster Bar and Seafood Restaurant - Indian Rocks Beach, Florida
www.pjsoysterbar.com
These burgers are in
the style of the roadside diner of the Route 66 era; cooked on a large hot
griddle, the buns toasting on the same griddle. Griddle cooked burgers have
their distinctive taste. The cook was trying to cook to order but perhaps just
a tad too long; on Gil’s well done order you can’t tell but my medium well was
almost well done but not dry. Nevertheless, the about 1/3 pound patties were tasty,
with a nice meaty flavor, the cheese nicely melted on top. The lettuce was
crisp leaves of Romaine lettuce and the tomato was ripe, juicy and flavorful.
We both enjoyed our cheeseburgers very much. Portions were adequate and we had
a filling lunch.
PJ’s Oyster Bar and Seafood Restaurant
500 1st Street
Indian Rocks Beach,
FL 33785596-5898
www.pjsoysterbar.com
My wife’s Aunt Effie and Uncle Gil needed a bit of help with
their computer. A promise of lunch out in exchange was a tempting offer I could
not refuse. On a rainy, blustery late morning we went to work on a computer. It
was a simple task really, downloading and installing software which was well
within their capabilities. It was more just insure that if something went wrong
there wouldn’t be a long delay in getting help. All went as it should have
(well, maybe one little snag) and a little after the noon hour we started off
for PJ’s Oyster bar and Seafood Restaurant. By the time we arrived it was still
cloudy and overcast but the rain had stopped.
The building has been there a long time. It is small, tired,
faded and worn but in reasonable repair. Inside the décor is what you might
call eclectic. There is a collection of items, some seacoast related and some
not, hanging from the ceiling. Perhaps PJ’s is best known for the dollar bills
that adorn just about every available wall space. On request a server will
bring you a felt pen and staple gun to add your autographed dollar bill to the
collection. After about 35 years in this location PJ’s is moving to a newer
building almost directly across the street. When the move comes the dollar bill
collection will be removed and the money donated to a local charity. Patrons
can jot down their guess as to how many bills there are on the back of their receipts
and place them in a jar at the exit. The three closest will be awarded a substantial
gift certificate.
A blurb on their menu states that when they opened their
door for business in 1985 their intent was to provide a family atmosphere, good
food at reasonable prices. We were about to test how well they succeeded in
their resolve. The small parking area in front of the restaurant was full and
there were several cars in the overflow parking across the street. It promised
to be busy inside. The interior is roomier than it would appear from outside.
We were shown almost immediately to a table in the center of the restaurant
next to a pony wall that divides the dining room in half lengthwise. From there
we had a vantage point to see the entire restaurant. Menus quickly arrived and beverage orders
taken.
It is not surprising that with a name like PJ’s Oyster Bar
and Sea Food Restaurant that the majority of the menu is seafood items. There
are salads, chicken, beef and pasta selections to satisfy the “Land Lovers” as
the menu says. Aunt Effie and Uncle Gilbert have been here several times and
they have their favorites. Aunt Effie ordered the Shrimp Salad Sandwich
($6.99 All sandwiches served with French
fries or slaw. No Substitutes.) The shrimp salad was piled high on her
split-top sesame seed bun. It was accompanied with crisp, green lettuce and a
slice of ripe tomato. The accompanying slaw was in a small serving dish on the
plate. Effie said the slaw was very good, a little sweet, a little tart, not
too wet and not too dry; just about right. She had no trouble finishing the
sandwich. She used her fork to pare down the pile of salad before making the
sandwich. She said it was good bur perhaps not as flavorful as she remembered
but qualified that saying it may well be the little case of sniffles that was
dulling her taste. Nonetheless, she did enjoy her meal.
My wife Janis ordered a Hamburger ($6.59 These burgers are for the true connoisseur
and grilled to perfection All burgers are served with French fries or slaw,
lettuce, tomato and onion on the side. No Substitutes.) True to the menu,
she was asked how she wanted it cooked. She chose medium for a pink center and
also chose French fries for her side dish. When the hamburger arrived it was
served with crisp green lettuce, a slice of ripe tomato and a nice serving of
crisp, golden brown French fries. Everything seemed to be in order save perhaps
the center of the patty was a faintly pink, just a bit over cooked from the
order. Other than that, the hamburger had good flavor as did the fries. It may
have been slightly over cooked but there was none left to take home in a little
bag for the hungry hounds.
Gilbert and I both ordered the Cheeseburger ($6.99 These burgers are for the true connoisseur
and grilled to perfection All burgers are served with French fries or slaw,
lettuce, tomato and onion on the side. No Substitutes.) Gilbert ordered
well done and selected French fries. I also chose the French fries but ordered
my burger cooked medium well. When the cheeseburgers arrive they were served
with crisp lettuce greens and slices of ripe tomato. The French fries were an
inviting crispy golden brown.
The menu also says that the staff members are sometimes a
bit “quirky” but dedicated… I’m not sure about the quirky part but the staff is
busy doing the host thing and doing well at making you feel at home. The food
is good as is the service. The karma certainly isn’t pretentious and one can
feel right at home in just a few minutes. To that end it would appear that PJ’s
has succeeded in their grand opening quest. When they move to the new facility
across the street they may lose a bit of the charm that has accumulated over
the years in their original building. I wouldn’t mind going back to see and
enjoy another cheeseburger or be even more adventurous and order something else
form the menu. I might just look a bit unto the future and see how things might
be by visiting their newer sister location in St Pete Beach (595 Corey Avenue St. Pete Beach, Florida
33706 (727)367-3309). I think you will enjoy what they have to offer.
About the money on the walls; the menu explains thusly, “ Returning from their plundering escapades,
pirates would come to shore to spend all their booty at local taverns on rum,
wine, women, alcohol and food. Legend has it, in order for the tavern owners to
insure that the tab would be paid, the pirates would mark their money and give
it to the barmaids to hang up behind the bar. At the end of the night
(sometimes even the weekend) the bartenders would simply take the money off the
walls to pay the check. Here at P.J,'s if your dollars come off the
wall, they are donated to All Children's Hospital. Your server will provide you
with a marker and staple gun to be a part of history and leave your mark...
Happy Dining.”
Labels: cheeseburger, dollar bills, hamburger, Indian Rocks Beach, Oyster Bar, PJ's, seafood, shrimp salad, St Pete Beach
¶ 1:15 PM 0 Comments
Monday, August 09, 2010
Piccolino's Restaurant - Eagle River, Alaska
Piccolino’s Eagle River, Alaska 08/09
12801 Old Glen Highway
Eagle River, AK 99577 (907) 622-5266
To be alert is to be prepared. To be alert is an asset. So, when Dale and Bobbi asked if we wanted to accompany them to Piccolino’s in Eagle River, I found I was unaware of Piccolino’s, not at all. So much for being prepared, being alert! In my defense I have to add that it was once just a little storefront establishment, in a set-back mini-strip mall, next to a variety of come and go businesses. Over about six years they have grown, adding a store in Wasilla and now expanding into the remainder of the little mini-mall. A new and bright sign make the restaurant more visible. Others have been more alert and have noticed Piccolino’s. The adequate parking lot fills quickly during the evening hours.
Piccolino’s advertises itself as a Greek and Italian restaurant. They also offer a breakfast menu featuring traditional breakfast items, a luncheon menu and a dinner menu. I haven’t seen the breakfast and luncheon menus but they are available on the Piccolino’s web site, www.piccolinos.net . I did, during this meal, order from the dinner menu.
They have done extensive renovation and added many aesthetic touches. Columns flanking the entry have miniature fountains. Signature bas relief vines and grapes adorn the walls. A choice of either tables and chairs or booths is available. The lighting is subdued, the restrained colors coordinated, and the background noise is low making dinner table conversation easy. It all makes for a pleasant dining place.
The menu is several pages. Besides offering Greek and Italian specialties, they offer pizzas, burgers, sandwiches, steaks, seafood and a children’s (and seniors) menu. There was enough variety that selection took awhile. So many good things to try…
Bobbi ordered the Athenian Eggplant ($18.95). Described in the menu as, “Deep fried breaded eggplant topped with feta,
mozzarella, sautéed spinach, 
mushrooms, onion, and tomato cream sauce. Served over garlic mashed potatoes.” A colorful dish with lots of different flavors. Bobbi enjoyed her selection saying that was was very good and would certainly be considered again at a later date.
Dale ordered the Olympian Chicken ($17.95). Described as, “Chicken breast charbroiled with Mediterranean herbs. Topped with olive oil and garlic lemon sauce. Served over Greek spaghetti.” Daled ordered from the menu description, not certain what he had ordered. He described it as very good, very flavorful and he ate it with gusto.
My wife, Janis, ordered a Calzone ($14.95). Her selection was a meat calzone described as, “Pizza sauce, pepperoni, sausage, Canadian bacon, and mozzarella. Served with meat sauce.” A large, nicely browned crust, it was served with a side dish of marinara meat sauce for dipping. The crust was tender and the calzone filled with sauce and meat, certainly no skimping on the filling. She enjoyed it very much and it ranked with other calzones that got her on the habit. It was large enough that half of it came home in a “doggie bag.”
After long deliberation, I chose the Chicken Parmigiano ($15.95). Described as, “Lightly breaded and sautéed with garlic, olive oil and
white wine. Oven baked with 
mozzarella and marinara. Served with spaghetti.” If you wish antipasto salad, you have to order that separately. For most of the dishes, Greek and Italian, a salad is extra ($3.50). Three of us ordered the salad. It was a nice mixed salad, not to large but adequate. The lettuce is crisp, with bits of carrot and cabbage, with tomato wedges and sliced ripe olives. A choice of vinaigrette, Ranch or 1000 Island dressing is served on the side.
My chicken Parmigiano was excellent. The flattened chicken breast was well cooked. Although I used my knife, I could easily cut the chicken with a fork. Very flavorful with from the cooking with garlic and wine, it was even better with the smooth texture of the mozzarella and the slight bite of the marinara sauce. I enjoyed the meal and, unfortunately for the dog, there were no left-overs to go home.
Piccolino’s has a wine list that offers a lot of selections. We chose this day to pass on the wine. The ladies opted for iced tea and lemon water. Dale and I chose colas. The serving staff keeps the glasses, water a
nd soda, filled for you. 
Everyone, including myself, was quite full from dinner and had already decided that we didn’t want any dessert. Then the server came to the table with a tray and samples of the Piccolino’s dessert selection. Janis and I held firm but Dale and Bobbi just couldn’t turn it down. Bobbi ordered a cheesecake ($6.50) and Dale selected a canola ($6.50). The dessert chef took great care to decorate the plates with chocolate and flavored syrups. Each enjoyed their dessert, saying that it was very good.
The servers were all very friendly and seemed to be glad to have you as a customer. Except for a slight delay in the arrival of the salad, arriving only moments before the entrée, all seemed to be smoothly orchestrated. Certainly, Piccolino’s will be on the list for a revisit one day soon.
Piccolino’s offers call-in take out and some local delivery.
Normal operating hours (extended during the long summer daylight hours) are
Monday – Thursday 11AM to 9 PM
Friday and Saturday 7 AM to 10 PM
Sunday 7 AM to 9 PM
Breakfast Menu, 7 – 11, Lunch Menu, 11 - 4
Piccolino’s Eagle River, Alaska 08/09
12801 Old Glen Highway
Eagle River, AK 99577 (907) 622-5266
To be alert is to be prepared. To be alert is an asset. So, when Dale and Bobbi asked if we wanted to accompany them to Piccolino’s in Eagle River, I found I was unaware of Piccolino’s, not at all. So much for being prepared, being alert! In my defense I have to add that it was once just a little storefront establishment, in a set-back mini-strip mall, next to a variety of come and go businesses. Over about six years they have grown, adding a store in Wasilla and now expanding into the remainder of the little mini-mall. A new and bright sign make the restaurant more visible. Others have been more alert and have noticed Piccolino’s. The adequate parking lot fills quickly during the evening hours.
Piccolino’s advertises itself as a Greek and Italian restaurant. They also offer a breakfast menu featuring traditional breakfast items, a luncheon menu and a dinner menu. I haven’t seen the breakfast and luncheon menus but they are available on the Piccolino’s web site, www.piccolinos.net . I did, during this meal, order from the dinner menu.
They have done extensive renovation and added many aesthetic touches. Columns flanking the entry have miniature fountains. Signature bas relief vines and grapes adorn the walls. A choice of either tables and chairs or booths is available. The lighting is subdued, the restrained colors coordinated, and the background noise is low making dinner table conversation easy. It all makes for a pleasant dining place.
The menu is several pages. Besides offering Greek and Italian specialties, they offer pizzas, burgers, sandwiches, steaks, seafood and a children’s (and seniors) menu. There was enough variety that selection took awhile. So many good things to try…
Bobbi ordered the Athenian Eggplant ($18.95). Described in the menu as, “Deep fried breaded eggplant topped with feta,
mozzarella, sautéed spinach, 
mushrooms, onion, and tomato cream sauce. Served over garlic mashed potatoes.” A colorful dish with lots of different flavors. Bobbi enjoyed her selection saying that was was very good and would certainly be considered again at a later date.Dale ordered the Olympian Chicken ($17.95). Described as, “Chicken breast charbroiled with Mediterranean herbs. Topped with olive oil and garlic lemon sauce. Served over Greek spaghetti.” Daled ordered from the menu description, not certain what he had ordered. He described it as very good, very flavorful and he ate it with gusto.
My wife, Janis, ordered a Calzone ($14.95). Her selection was a meat calzone described as, “Pizza sauce, pepperoni, sausage, Canadian bacon, and mozzarella. Served with meat sauce.” A large, nicely browned crust, it was served with a side dish of marinara meat sauce for dipping. The crust was tender and the calzone filled with sauce and meat, certainly no skimping on the filling. She enjoyed it very much and it ranked with other calzones that got her on the habit. It was large enough that half of it came home in a “doggie bag.”After long deliberation, I chose the Chicken Parmigiano ($15.95). Described as, “Lightly breaded and sautéed with garlic, olive oil and
white wine. Oven baked with 
mozzarella and marinara. Served with spaghetti.” If you wish antipasto salad, you have to order that separately. For most of the dishes, Greek and Italian, a salad is extra ($3.50). Three of us ordered the salad. It was a nice mixed salad, not to large but adequate. The lettuce is crisp, with bits of carrot and cabbage, with tomato wedges and sliced ripe olives. A choice of vinaigrette, Ranch or 1000 Island dressing is served on the side.My chicken Parmigiano was excellent. The flattened chicken breast was well cooked. Although I used my knife, I could easily cut the chicken with a fork. Very flavorful with from the cooking with garlic and wine, it was even better with the smooth texture of the mozzarella and the slight bite of the marinara sauce. I enjoyed the meal and, unfortunately for the dog, there were no left-overs to go home.
Piccolino’s has a wine list that offers a lot of selections. We chose this day to pass on the wine. The ladies opted for iced tea and lemon water. Dale and I chose colas. The serving staff keeps the glasses, water a
nd soda, filled for you. 
Everyone, including myself, was quite full from dinner and had already decided that we didn’t want any dessert. Then the server came to the table with a tray and samples of the Piccolino’s dessert selection. Janis and I held firm but Dale and Bobbi just couldn’t turn it down. Bobbi ordered a cheesecake ($6.50) and Dale selected a canola ($6.50). The dessert chef took great care to decorate the plates with chocolate and flavored syrups. Each enjoyed their dessert, saying that it was very good.
The servers were all very friendly and seemed to be glad to have you as a customer. Except for a slight delay in the arrival of the salad, arriving only moments before the entrée, all seemed to be smoothly orchestrated. Certainly, Piccolino’s will be on the list for a revisit one day soon.
Piccolino’s offers call-in take out and some local delivery.
Normal operating hours (extended during the long summer daylight hours) are
Monday – Thursday 11AM to 9 PM
Friday and Saturday 7 AM to 10 PM
Sunday 7 AM to 9 PM
Breakfast Menu, 7 – 11, Lunch Menu, 11 - 4
Labels: Alaska, Eagle River, Feola's. Italian, Greek, pasta, Piccolino's, seafood
¶ 9:33 PM 0 Comments
Thursday, July 22, 2010
Orso - Anchorage, Alaska
Orso Anchorage Alaska
737 W 5th Ave
(North side of street- 2 doors East of Glacier Brewhouse)
Anchorage, Alaska,99501 Phone: 907-222-3232
Hours:
Lunch: Mon - Fri 11:30 - 2:30
Brunch Sun - Sat 11:00 - 3:00
Dinner: Sun - Thurs 5:00 - 9:30
Fri & Sat 5:00 - 11:00
From their menu: “Like the great restaurants of Italy and France, where food is savored, and friends gather to enjoy the spontaneous moments of their lives…”
We had been hosting our good friend Dick from Florida. He wanted to say thank you by taking us to dinner. Included in the dinner guest list was another good friend from Anchorage, Larry, who had given Dick an four-wheeler tour of Lake Eklutna’s Lakeside Trail just a few days prior. After a few miscues we ended up at Orso, an up-scale bistro in same block as its sister restaurant in the same block, The Glacier Brewhouse.
Orso is a comfortable place, where subdue lighting, dark wood hues, framed art and lit candles set the mood. It is quite some time before you realize the ceiling is unfinished with beams, conduits and ducts, all in subdued colors as well. Tables and chairs predominate over booths, most of which seat a more intimate party of two. For the four of us the table was more than adequate.
The menu features appetizers, salads and soups, sides to share, steaks and roasts, fresh pasta and, as any good restaurant in Alaska, a selection of Alaska seafood. You may order drinks from the bar featuring margaritas, cosmos and buzzless
cocktails. 
Brewhouse ales are also featured. A bit pricy, entrees ranged from the 10-ounce grilled filet mignon at $39.95 to a grilled chicken Parmesan at $18.95. The pasta dishes range from Seafood Gemelli at $26.95 to spaghetti and meatballs at $15.95. Seafood prices ranged from the king crab legs at $39.95 to Crab Louie at $25.95.
While we perused the menu we were given a basket of sliced French bread and saucer of hummus. It was a tasty diversion. My wife ordered the Tuscan Chicken Fettuccine ($18.50). The menu describes it as, “Pan seared chicken breast tossed in a rich garlic-cream, with roasted red onions and zucchini.” Orso serves fresh pasta from the Alaska Pasta Company. It was cooked just right. The chicken was cut in small pieces and tossed in the pasta and sauce with a sprinkling of the roasted onions and zucchini. It is served was a savory white sauce. The large serving bowl belies the adequate portion. She enjoyed her meal and said it was worthy of another order at some future date.
Larry ordered the Traditional Chicken Parmesan ($18.95). The menu describes it as, “Parmesan-crusted chicken breast finished with melted fresh mozzarella, hosemade marinara and capellini.” It was a nice stacked presentation with nicely browned chicken breast, melted cheese and a bright, fresh looking red marinara sauce. The chicken was tender and flavorful. The sauce and cheese complemented the chicken and flavored the capellini. He said it was very good and he was more than happy with his order.
Dick ordered the Seafood Gemelli ($26.95). The
menu 
describes it thus, “With red king crab claws, Alaska scallops, petite Manila clams, shrimp, and Alaska salmon, halibut and garlic cream.” Again, served in a large bowl, the dish is served along with the tools to remove the claw meat. He seafood and sauce are served with a macaroni-like solid pasta. Dick is sometimes predictable. I waited for his reaction when I asked him how he liked his food. First there is his trademark smile, then the arch of the eyebrows followed by the low, bass rumbling, “Great!” He certainly seemed happy with his selection and enjoyed his meal.
I ordered the Wild Mushroom Ravioli ($20.95). Described as, “Housemade mushroom stuffing, garlic herb broth, Copper River sockeye salmon, capers and fresh dill.” Served in a large bowl, there was a nice looking assortment of ravioli in a light clear, dark sauce. There was an accent of shredded carrot and scallion greens. A more than adequate portion, there was a mild flavor of salmon highlighting the earthy savor of the mushroom stuffing. The pasta was cooked just right, not chewy but still with a slight resistance to the bite. A thoroughly enjoyable meal, one that has me thinking of things I can do in the future in our own hom
e kitchen.
Only three of us had room for dessert. Larry chose the chocolate mousse. It was a nice serving of rich chocolate. Dick selected the carrot cake. It was a good-sized wedge of fine-grained cake and cream cheese frosting. Both said their chosen desserts were very good. I opted for the crème brulee. It was a coffee mug-serving with a spiral of orange. The still cold cup and custard contrasted nicely to the crispy, just caramelized top. Sweet with a hint of the spiral of 
orange, I enjoyed to the very bottom of the cup.
The bare ceiling does contribute to the background noise level, a bit more than these old ears can accommodate, and I missed the waiter’s name. I am sorry that I didn’t ask for it later because I would like to place his name here to thank him for good attentive service without hovering. He gave us the time we needed to read and peruse the menu and he seemed to be there when a glass was empty or we needed something. All in all, we were all satisfied with our selections, found the entire dining experience to be pleasant and of the substance to make good memories.
You can check them out at www.orsoalaska.com.
Orso Anchorage Alaska
737 W 5th Ave
(North side of street- 2 doors East of Glacier Brewhouse)
Anchorage, Alaska,99501 Phone: 907-222-3232
Hours:
Lunch: Mon - Fri 11:30 - 2:30
Brunch Sun - Sat 11:00 - 3:00
Dinner: Sun - Thurs 5:00 - 9:30
Fri & Sat 5:00 - 11:00
From their menu: “Like the great restaurants of Italy and France, where food is savored, and friends gather to enjoy the spontaneous moments of their lives…”
We had been hosting our good friend Dick from Florida. He wanted to say thank you by taking us to dinner. Included in the dinner guest list was another good friend from Anchorage, Larry, who had given Dick an four-wheeler tour of Lake Eklutna’s Lakeside Trail just a few days prior. After a few miscues we ended up at Orso, an up-scale bistro in same block as its sister restaurant in the same block, The Glacier Brewhouse.
Orso is a comfortable place, where subdue lighting, dark wood hues, framed art and lit candles set the mood. It is quite some time before you realize the ceiling is unfinished with beams, conduits and ducts, all in subdued colors as well. Tables and chairs predominate over booths, most of which seat a more intimate party of two. For the four of us the table was more than adequate.
The menu features appetizers, salads and soups, sides to share, steaks and roasts, fresh pasta and, as any good restaurant in Alaska, a selection of Alaska seafood. You may order drinks from the bar featuring margaritas, cosmos and buzzless
cocktails. 
Brewhouse ales are also featured. A bit pricy, entrees ranged from the 10-ounce grilled filet mignon at $39.95 to a grilled chicken Parmesan at $18.95. The pasta dishes range from Seafood Gemelli at $26.95 to spaghetti and meatballs at $15.95. Seafood prices ranged from the king crab legs at $39.95 to Crab Louie at $25.95.While we perused the menu we were given a basket of sliced French bread and saucer of hummus. It was a tasty diversion. My wife ordered the Tuscan Chicken Fettuccine ($18.50). The menu describes it as, “Pan seared chicken breast tossed in a rich garlic-cream, with roasted red onions and zucchini.” Orso serves fresh pasta from the Alaska Pasta Company. It was cooked just right. The chicken was cut in small pieces and tossed in the pasta and sauce with a sprinkling of the roasted onions and zucchini. It is served was a savory white sauce. The large serving bowl belies the adequate portion. She enjoyed her meal and said it was worthy of another order at some future date.
Larry ordered the Traditional Chicken Parmesan ($18.95). The menu describes it as, “Parmesan-crusted chicken breast finished with melted fresh mozzarella, hosemade marinara and capellini.” It was a nice stacked presentation with nicely browned chicken breast, melted cheese and a bright, fresh looking red marinara sauce. The chicken was tender and flavorful. The sauce and cheese complemented the chicken and flavored the capellini. He said it was very good and he was more than happy with his order.
Dick ordered the Seafood Gemelli ($26.95). The
menu 
describes it thus, “With red king crab claws, Alaska scallops, petite Manila clams, shrimp, and Alaska salmon, halibut and garlic cream.” Again, served in a large bowl, the dish is served along with the tools to remove the claw meat. He seafood and sauce are served with a macaroni-like solid pasta. Dick is sometimes predictable. I waited for his reaction when I asked him how he liked his food. First there is his trademark smile, then the arch of the eyebrows followed by the low, bass rumbling, “Great!” He certainly seemed happy with his selection and enjoyed his meal.I ordered the Wild Mushroom Ravioli ($20.95). Described as, “Housemade mushroom stuffing, garlic herb broth, Copper River sockeye salmon, capers and fresh dill.” Served in a large bowl, there was a nice looking assortment of ravioli in a light clear, dark sauce. There was an accent of shredded carrot and scallion greens. A more than adequate portion, there was a mild flavor of salmon highlighting the earthy savor of the mushroom stuffing. The pasta was cooked just right, not chewy but still with a slight resistance to the bite. A thoroughly enjoyable meal, one that has me thinking of things I can do in the future in our own hom
e kitchen.
Only three of us had room for dessert. Larry chose the chocolate mousse. It was a nice serving of rich chocolate. Dick selected the carrot cake. It was a good-sized wedge of fine-grained cake and cream cheese frosting. Both said their chosen desserts were very good. I opted for the crème brulee. It was a coffee mug-serving with a spiral of orange. The still cold cup and custard contrasted nicely to the crispy, just caramelized top. Sweet with a hint of the spiral of 
orange, I enjoyed to the very bottom of the cup.The bare ceiling does contribute to the background noise level, a bit more than these old ears can accommodate, and I missed the waiter’s name. I am sorry that I didn’t ask for it later because I would like to place his name here to thank him for good attentive service without hovering. He gave us the time we needed to read and peruse the menu and he seemed to be there when a glass was empty or we needed something. All in all, we were all satisfied with our selections, found the entire dining experience to be pleasant and of the substance to make good memories.
You can check them out at www.orsoalaska.com.
Labels: Alaska, Anchorage, Brewhouse, Glacier, Orso, pasta, seafood
¶ 6:00 PM 0 Comments
