Archive for the ‘Restaurants’Category

Tuk Tuk Taproom weds Asian street food & craft beer

Thai papaya - Tuk Tuk sign
San Antonio certainly has its native spice (thanks to Mexican chile peppers), but David Gilbert has given the city an injection of southeast Asian flavors that pair perfectly with hoppy, malty craft beers at Tuk Tuk Taproom. Raised in Dallas, chef Gilbert has traipsed all over the world to cook — and to dive. Recipient of a StarChefs Rising Chef award for work in Los Angeles and a multiple nominee for James Beard awards for work in San Antonio, he came to the Alamo City in 2011 at the behest of Texas cuisine master Stephen Pyles, who was opening a new restaurant in the Eilan Hotel and wanted Gilbert to run the show for him. Ever restless (see his book Kitchen Vagabond: A Journey Cooking and Eating Beyond the Kitchen), his travels in southeast Asia sealed his culinary fate.

Thai papaya - David Gilbert headshot On a extended journey that began as a SCUBA-diving vacation, Gilbert fell in love with the street food of Asia, especially the street food of southeast Asia, and most especially the street food of northern Thailand. “I was tired of placing microgreens with tweezers,” he says breezily of the decision to turn his back on a successful fine-dining career to do something funkier — much funkier. In September 2013, he and beer meister Steve Newman opened Tuk Tuk Taproom (1702 Broadway, San Antonio; 210-222-TAPS; tuktuktaproom.com) in a small building that had been both a repair garage and a Mexican fast food joint (not, presumably, at the same time).

Thai papaya - David Gilbert The food, Gilbert insists, is authentic Asian cuisine made the way it’s prepared in the streets of Vietnam, Cambodia, Myanmar, Thailand, and other parts of Asia. During San Antonio’s Culinaria food festival in May, he demonstrated three different versions of green papaya salad. Our favorite — and the one almost always on the menu (along with 60 craft beers on tap) — is the Thai salad. He insists that the granite mortar and pestle are essential because they break down the food differently than any other technique. He also cautions against putting peanuts in at the beginning, because the result will be too creamy.

Thai papaya salad
GREEN PAPAYA SALAD, THAI STYLE

You will need a Thai salad mortar & pestle — a deep-bowled mortar usually made of dense granite — to make this salad. Most Asian grocers stock the tool, or David Gilbert advises purchasing it from www.importfood.com.

Ingredients

2 cloves of garlic (peeled)
2 Thai chilis, whole
3 ounces long beans (or substitute green beans)
14 ounces Asian green papaya
1 plum tomato (cut lengthwise)
5 dried shrimp (medium size)
1 ounce fresh squeezed key lime juice
1/2 to 1 ounce fish sauce
1 tablespoon Thai palm sugar
2 ounces roasted peanuts, crushed

Directions

1. Pound the garlic and Thai chili with pestle in the mortar until mashed.

2. Add the long beans and green papaya. Pound again, bruising and breaking down the papaya.

3. Add tomato and shrimp. Lightly pound and mix the salad with a spoon inside the mortar.

4. Add the liquids and adjust the balance between sweet (palm sugar), salty (fish sauce), and sour (lime juice).

5. Add peanuts and mix all together.

6. Remove the salad from mortar and serve with raw cucumber slices and generous hunks of green cabbage.

15

07 2014

San Antonio’s Cured is good for whatever ails you

Cured building
Long known as the cradle of Tex-Mex cuisine, San Antonio has definitely upped its game in the last few years. Until recently, a smattering of upscale, fine-dining restaurants like John Besh’s Lüke on the Riverwalk and a plethora of steak houses formed the city’s gastronomic constellation. That’s changing quickly and a lot of action is taking place in the suddenly trendy Pearl District. San Antonio’s spring-fed eponymous river made it an important beer-brewing town in the 19th century. The predecessor to Pearl Brewing opened in 1883, and the factory didn’t close until 2001. The subsequent redevelopment of the 22-acre former Pearl complex is still underway, but it’s already ground zero for serious foodies. Not only does the complex contain the San Antonio campus of the Culinary Institute of America, it has several terrific restaurants. Steve McHugh’s superb gastropub Cured (306 Pearl Parkway, Suite 101, 210-314-3929, www.curedatpearl.com) joined the neighborhood at the end of 2013.

Cured chef owner Steve McHughMcHugh came to San Antonio from John Besh’s flagship New Orleans restaurant August to open the old-fashioned German-style brasserie Lüke. Diagnosed with non-Hodgkins lymphoma in January 2010, he fought back. Once his doctor pronounced him in remission, he fulfilled his dream of opening his own restaurant. Since his specialty is charcuterie — he buys whole hogs and cures the parts in a glass-walled meat locker prominently featured in the dining room — he named his restaurant “Cured,” a name with dual meanings. In addition to making his own hams and sausages, he crafts a whole range of charcuterie. A dollar from each charcuterie plate goes to a different charity each quarter.

Cured charcuterieThe food is terrific, and the lively ambience is infectious. The dishes are simple — a gumbo using his own smoked pork and andouille sausage, for example, or seared redfish with asparagus, citrus, and shrimp — yet they’re always thoughtful combinations of flavors.

The Cured Burger is the talk of San Antonio and would make a big hit at any July 4 cookout. Here’s a slightly simplified version of the recipe.

Cured burger
CURED BURGER

Three things make chef Steve McHugh’s burgers so delicious and juicy. The meat is part beef, part cured bacon. McHugh is liberal with his application of salt and pepper. And he tops the burgers with an amazing smoked onion jam before putting cheese on top to melt. When we’re in a hurry, we ask our butcher to grind the meat for us and we use the very good Roasted Garlic Onion Jam from Stonewall Kitchen.

Makes 6 burgers

For the Burgers
Ingredients
1 1/2 pounds top round, cut into large pieces
1/2 pound good quality bacon
Salt and pepper to taste

Directions
Grind the top round and bacon alternately through a large die (3/8”) so that there is a good beef-to-bacon ratio. Switch to the smaller die (3/16”) on your grinder and regrind the meat to a smooth consistency. Divide the burgers into six patties. Season your burgers with salt and twice as much pepper than you think. Pepper is the key to a great burger. Grill to medium well-done.

For the Onion Jam
Ingredients
4 yellow onions, top and bottom removed, peels left on
1/2 cup rice wine vinegar
1/2 cup water
1 cup sugar

Directions
Using your smoker, hot smoke your onions for 4 hours until completely soft. Peel the onions and place into a food processor and blend with vinegar and water. Place them in a pot along with the sugar and cook for 2 hours until a jam-like consistency has been reached. Reserve for later.

Assembly
Top the burgers with a spoonful of the onion jam and top with your choice of cheese. While Cheese is melting, place the rolls on the griddle to brown. Assemble and destroy!

27

06 2014

Montgomery’s Central reinterprets a Southern classic

Central restaurant by Tastebuds Photography

Central restaurant by Tastebuds Photography

Montgomery, Alabama, likes to call itself the place where both the Civil War and the Civil Rights Movement started. But this historic city also looks forward as well as back. The handsome warehouses and other buildings along the riverfront have been spruced up as the Downtown Entertainment District. Central restaurant (129 Coosa St., 334-517-1121, www.central129coosa.com) epitomizes the style: It occupies an 1890s warehouse with high ceilings and warm, exposed-brick walls. An open kitchen brings the space to life as cooks execute the refined comfort food of tattooed and bearded executive chef Leonardo Maurelli III. Originally from Panama, Maurelli is a big proponent of Southern cuisine—as long as he can add his own innovations.

He has created a sophisticated twist on chicken and dumplings, substituting toothy potato gnocchi for the usually doughy dumplings and tossing the gnocchi with wood-roasted chicken, peas, carrots, and celery in an herbed veloute.

Chef Maurelli shared the recipe sized by single portions, and I’ve adapted it to make two servings.  The chicken, which is roasted with indirect heat from a wood fire, is brined for 24 hours in a standard brine (3 tablespoons kosher or sea salt, 2 tablespoons granulated white sugar, 6 cups of water). Maurelli removes the bird from the brine and lets it rest an hour before roasting.

CENTRAL’S CHICKEN AND DUMPLINGS

Maurelli makes his own potato gnocchi from scratch, but I generally substitute a very good commercial version. Maurelli’s mirepoix is a standard ratio of 2 parts onion, 1 part carrot, and 1 part celery. See the veloute recipe below for my take on Central’s rich veloute.
chicken and dumplings

Makes 2 servings

Ingredients

8 ounces of potato gnocchi (blanched)
2 tablespoons water
1 cup mirepoix
1/4 cup extra virgin olive oil
1 shallot, sliced paper thin
3 cloves of garlic, sliced paper thin
6 ounces wood-roasted chicken breast, medium dice
1/2 cup green peas (frozen hold best)
2 tablespoons white wine
1 1/4 cups fine herb chicken veloute

Directions

Flash fry the gnocchi until crisp, about 3 minutes, and place on paper towels to remove excess grease.

Place water in small frying pan and add mirepoix. Turn heat on high and cook for about 45 seconds after water boils. Drain mirepoix and set aside.

In a separate skillet, over medium heat, place olive oil with finely sliced shallot and garlic. Sauté until caramelized (about 2 minutes). Add mirepoix, chicken, and peas and sauté. Deglaze skillet with white wine and cook off alcohol (about 1 minute).

Add veloute and bring to a simmer. Once sauce is simmering add the gnocchi, quickly toss and serve immediately to make sure the gnocchi are still crisp.

Garnish with local herbs, or micro greens.

CHICKEN VELOUTE

Maurelli usually uses a mix of thyme, rosemary, and parsley to season the veloute.

32 ounces chicken stock
6 tablespoons clarified butter
6 tablespoons all-purpose flour
3 ounces of chopped fresh herbs

Bring stock to a simmer.

In a separate skillet, heat butter and use a wooden spoon to blend in flour start to create a roux. Be careful not to brown the roux, but cook slowly until the raw flour taste is gone.

Once roux is done, slowly whisk in the stock one-quarter cup at a time. Whisk constantly to make sure there are no lumps. Simmer for 20 minutes, add fresh herbs, and let cool. I use leftover veloute as a cream sauce for dishes like chicken tetrazzini or simple sliced meat and gravy on toast or rice.

13

05 2014

Gourmet chicken salad at Mobile’s Spot of Tea

Calvert's Gourmet Chicken Salad
For truly ambitious eaters, the state of Alabama has come up with a handy list of “100 Dishes to Eat in Alabama Before You Die.” It’s a big undertaking, but I got a start when I partied in Mobile during Mardi Gras. Located across the street from Cathedral Square, Spot of Tea (310 Dauphin St., 251-433-9009, www.spotoftea.com) is right in the middle of the festivities and is also one of the few restaurants in the state to be recognized for two standout dishes. In this case, it’s two breakfast dishes: Bananas Foster French Toast and Eggs Cathedral (a variation on Eggs Benedict featuring local seafood). Locals are just as likely to stop in for lunch and it’s a good bet that they will order the “gourmet chicken salad,” either as a sandwich or atop a salad. The recipe, which uses only white meat chicken, was passed down from the grandmother of owner Ruby Moore (That’s Ruby below.)


CALVERT’S GOURMETRuby at Spot of Tea
CHICKEN SALAD

This is the version as served at Spot of Tea in Mobile. I prefer using 1 teaspoon of ground celery seed in place of the celery salt, as it lets me adjust the seasoning more carefully. I also prefer using roast chicken breasts to poached breasts, though that’s truly a matter of taste. Finally, I sometimes substitute fresh goat cheese (chèvre) for part or all of the cream cheese. It makes a slightly drier, more tangy chicken salad.

Serves 10

Ingredients
3 lb. boneless chicken breast
8 oz. cream cheese
8 oz. mayonnaise
4 ribs celery, chopped fine
celery salt
salt
black pepper
4 oz. pecans, chopped fine

Directions
1. Poach chicken until fully tender. Cool under cold water, pat dry, and dice.
2. Add cream cheese, mayonnaise, chopped celery, and chopped pecans.
3. Adjust to taste with celery salt, pepper, and salt. Blend well. If not creamy enough, add more mayonnaise.

25

04 2014

What to eat at the airport in Málaga (AGP)

Bull burger
Until last year, international travelers at Terminal 3 in Málaga’s airport servicing the Costa del Sol were pretty much stuck with international fast food like Starbucks, Burger King, and England’s Soho Coffee. So we were delighted to see that Michelin-starred local superchef Dani García had opened Dani García DeliBar. Much of the menu overlaps offerings in García’s Manzanilla tapas bar in downtown Málaga, which is one of our favorite spots in a city that has belatedly but enthusiastically embraced contemporary Spanish cuisine. One of García’s strengths has been the reinvention of some classic sandwiches by giving them a distinctly Andalucían twist. His bacalao (salt cod) sandwich with tomato sauce and chipotle mayo is heads above the best filet-o-fish. His Burguer Bull (pictured above) has brought him a lot of attention from other chefs as well as fast food aficionados. Created in 2008, the burger is a patty of slow-braised oxtail, aka rabo de toro. It’s served on a bun spread with mayonnaise made with beef juices instead of oil, then topped with some arugula and a melted slice of Havarti cheese. It has all the taste depth of the classic dish of rabo de toro with the form and flourish of a great cheeseburger. If you’re staying over in Málaga, be sure to eat at Manzanilla at Calle Fresca, 12 (tel: 95-222-6851; www.manzanillamalaga.com). If you’re staying on the Costa del Sol, take a train into the real city. It’s only 23 minutes from Torremolinos to the Alameda stop in Málaga on the C-1 line. That’s just down the street from Manzanilla.

11

04 2014

What a great thing to do with an egg!

pisto manchego with cod a pil pil
We’ve been lucky enough to visit Sevilla’s Taberna del Alabardero every few years over the last few decades, but it’s possible that our most recent meal was the best yet—even though it was off the modest bistrot menu instead of from the haute cuisine fine-dining menu. Now with sites in Madrid and in Washington, D.C., Taberna del Alabardero began as a social-work program launched by a priest to teach marketable skills to boys from the streets. It’s evolved into one of the top hospitality schools in Spain. The original location in Sevilla near the bullring is the laboratory where all that hospitality training is put into practice. The townhouse mansion has fine dining rooms upstairs with a menu that would have made Escoffier smile. (The third level has elegant bedrooms for the small hotel.)

Taberna del Alabardero

Frankly, we’re just as happy to eat off the bistro menu in the tile-encrusted dining room downstairs that adjoins the central atrium café. The dishes are simpler and everything is prepared—and served—by the faculty and students of the hospitality school. (Note the students standing by, waiting to serve.) Dishes tend to be Spanish rib-stickers: the hearty potato and sausage stew known as Riojanas, or cod a pil pil served with pisto manchego (Spanish ratatouille) topped with a poached egg (above). Here the pisto and poached egg constituted a side dish, paying second fiddle to the cod. But we think it will make a great light lunch this summer when we’re swimming in tomatoes, squash, and eggplant.

The three-course bistrot menu at Taberna del Alabardero is a steal, costing 12.50 euros on weekdays, 17.50 euros weekends. Here’s the contact information: Calle Zaragoza, 20. The phone is (+34) 95-450-27-21, and the web site is www.tabernadelalabardero.es. The restaurant is closed in August.

13

03 2014

Tapa to try at home – stuffed peppers

pimientos rellenos de melva We’re in Sevilla at the moment, researching what’s great and new for the new Frommer’s Spain. Part of what’s new is the completely re-done public market in Triana, just across the river from Sevilla proper. This tapa of sweet red peppers stuffed with king mackerel (melva, to the Spanish) was a bargain at 2.80 euros at La Casa Fundida (stall #46A). It’s topped with mayonnaise and grated cheese and baked in a hot oven. It tasted as good as it looks. It’s one in a list of tasty bites we hope to replicate when we get home. This was made with canned fish, which makes it even easier. It doesn’t hurt that the Spanish make the best canned fish and shellfish in the world….

14

02 2014

Pimento Cheese for holiday South in your mouth

Pimento cheese
Chef Matthew Bell hails from Montana, but after about a decade in the South, he felt confident to head the kitchen at South on Main restaurant in Little Rock, Arkansas. It’s a collaboration with the Oxford American, the magazine that chronicles the literary and cultural life of the South and is often called the ”New Yorker of the South.”

”We are taking our cue from the magazine and keying in on the cuisine from all regions,” Bell told a gathering of writers who previewed the restaurant and performance place while it was still under construction. ”Arkansas cuisine is a microcosm of the whole South with influence from the Ozarks and the Smokies,” he said. ”We have a long growing season and close access to the Gulf for seafood.”

Now open for business, Bell is offering updated versions of classic dishes, such as a starter of pork cheeks with gnocchi, parmesan, and a fried egg, or a main course of catfish with fried brussels sprouts, hushpuppies, and rémoulade. But for my small group he proved his chops with a masterful version of the Southern staple Pimento Cheese. I like to serve the colorful dip during the holidays — all you need are some celery sticks and a few crackers.

PIMENTO CHEESE

To add heat, chef Matthew Bell favors Frank’s Red Hot Sauce or Crystal Louisiana’s Pure Hot Sauce. Since I had neither on hand, I used traditional red Tabasco from Louisiana’s McIlhenny Company.

Ingredients

1/2 roasted red pepper, peeled and seeded and finely chopped
1/2 pound grated sharp cheddar cheese
1/2 teaspoon finely grated garlic
3 tablespoons mayonnaise
1 1/2 teaspoons pickle brine from your favorite dill pickles
3/4 teaspoon Dijon mustard
1/2 teaspoon hot sauce
pinch of salt and black pepper to taste

Directions

Using a strong wooden spoon and a bowl, combine all ingredients in order, stirring well after each addition. Pack into small bowl or ramekin and serve with celery sticks or crackers.

King’s Hawaiian: White bread with taste and soul

Bread puddingCourtney Tiara’s late grandfather founded King’s Hawaiian bakery in Hilo on the island of Hawaii in 1950. She brought a taste of the islands to Boston recently when she celebrated the introduction of the products to the area with a luncheon at Catalyst Restaurant in Cambridge.

According to Courtney, her grandfather was inspired by his Portuguese neighbors to create a soft and fluffy round bread similar to Portuguese sweet bread, but with a longer shelf life. The family-run company (Courtney’s 94-year-old great-uncle is the master baker) has expanded its product line to include dinner rolls, hamburger buns, and more. It relocated first to Honolulu and later to California. “My grandfather never imagined making it to California and then all the way out here,” she said.

lobster rollCatalyst chef William Kovel gave the bread a workout. He toasted the Original Hawaiian Sweet Round and topped it with seared foie gras, braised cherry, and orange. He served chicken liver mousse on a King’s Hawaiian crostini. He stuffed a hot dog bun with lobster salad. And he used the Original Sweet Round to make a bread salad to accompany a lamb tenderloin.

CourtneyThe dessert of white chocolate bread pudding with caramel sauce, Courtney’s personal favorite, is a King’s Hawaiian classic. “I make it all the time. You just have to be patient and let the bread dry out for a day so it will soak up the milk and eggs,” she said. “I under-bake mine a little because I like it wet.”

She may be partial to this combination, but Courtney encourages creativity. “Hawaiian style is real easy,” she said. “Just take whatever you have in your pantry and mix it up.”

WHITE CHOCOLATE CHIP BREAD PUDDING WITH CARAMEL SAUCE

Serves 9

Ingredients
King’s Hawaiian Original Hawaiian Sweet Round
2 cups heavy cream
1 1/4 cups white chocolate chips
1 1/2 cups sugar
2 cups milk
2 eggs, beaten
3 egg yolks, beaten
2 teaspoons vanilla extract
2 cups toasted pecans, chopped

Directions
1. Cut the bread into cubes the night before and leave out to become a tad stale.

2. In a medium saucepan, heat the cream over medium heat. Meanwhile, place the white chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove the pan from the heat and slowly pour the cream over the chips, whisking until the chips melt. Whisk the sugar into the mixture; add the milk, eggs, egg yolks, and vanilla.

3. Add the bread to the bowl, gently stirring to coat the cubes. Set the mixture aside to allow the bread to soak, tossing periodically (about 30-40 minutes).

4. Toss the pecans into the soaked bread mixture, then pour into a baking dish (individual dishes can be used for single servings).

5. Place in 350F oven for about 45 minutes. Test the bread pudding to make sure the top is golden brown and the inside is cooked (but not too dry).

6. Remove from oven and serve with caramel sauce and an optional scoop of vanilla ice cream.

CARAMEL SAUCE

Ingredients
1 1/3 cups sugar
1/2 cup water
1 teaspoon corn syrup
1 3/4 cups heavy cream
6 tablespoons butter or margarine
1/2 teaspoon salt
2 teaspoons vanilla extract

Directions

1. In a large saucepan, combine the sugar, water, and corn syrup. Place over high heat and cook until the sugar dissolves and begins to boil. Note: Do not stir the sugar as this could cause it to seize.

2. While the sugar is cooking, combine the cream, butter, and salt in a saucepan over medium heat. Keep an eye on the sugar while heating the cream to keep it from scorching. Cook until the butter melts, stirring it into the cream. When the mixture comes to a simmer, remove from heat.

3. Continue to cook the sugar until it darkens to a rich caramel color, 9 to 15 minutes. Swirl the pan as the sugar darkens. Watch carefully as it can burn easily at this stage.

4. When the sugar is rich caramel in color, immediately remove the pan from the heat and add the cream mixture in a slow, steady stream. The sugar will bubble and steam as the cream is added. Stir in the vanilla.

5. Drizzle over individual servings of bread pudding.

Recipes adapted from King’s Hawaiian

22

10 2013

Enjoying a great meal in Charlottetown at Lot 30

Halibut You would not have thought I’d still be hungry, but between rounds of judging I found time to have dinner at Lot 30 (151 Kent St., Charlottetown, PEI, 902-629-3030, lot30restaurant.ca). Charlottetown is not a big place (fewer than 35,000 people), but Lot 30 and chef Gordon Bailey could hold their own in Montreal, Boston, or Toronto. The restaurant is a spacious room with hardwood floors, wooden tables and chairs, and several pieces of Op Art on the walls. Since I was dining alone, co-owner Traci Bailey (Gordon’s wife) placed me at the bar in front of a video screen showing the kitchen’s plating station. Watching disembodied hands assembling each plate before it came out was as hypnotic as staring into an aquarium.

Lot30 dining roomThe décor is low key because chef Gordon Bailey’s cuisine is the star, and those plates coming out of the kitchen are full of drama. I opted for the five-course tasting menu ($65) and let Bailey call the shots. My meal included pan-seared scallops in carrot butter with a browned bearnaise with toasted pistachio nuts; seared halibut with roasted beets, butternut squash purée, and an olive-orange “vinaigrette”; lobster fricasee with field greens and foraged lobster mushrooms; a meat pairing of grilled ribeye with champagne grapes and maple-glazed pork belly with potato pierogi on crème fraiche; and a dessert plate with a sliver of nut-crusted flourless chocolate cake, burnt almond ice cream, and blackcurrant cassis sorbet.

GordonBailey wasn’t doing anything special for the visiting judge. Each of these dishes was on the menu that night. Lot 30 also has a remarkably good wine list, especially given all the tax and import challenges of the maritime provinces. It so happened that several of the chefs I was judging also went to Lot 30 the same night I did, and Bailey made a dining room appearance to greet them. He looked very much as shown here with an oyster knife (he was about to compete in an oyster-shucking contest). I think he maybe scared a few of them….

LOT 30 HALIBUT WITH ROASTED BEETS, BUTTERNUT
SQUASH PUREE, AND ORANGE-OLIVE VINAIGRETTE

Every dish on my tasting menu was a hit, but this one had some simple tricks of technique that will actually change how I cook from now on. Roasting the beets whole in foil makes them especially sweet, and the skins just slip off. Moreover, Bailey’s technique with the fish produces a moister fillet than cooking on both sides, then removing to a plate and holding it in a warm oven. I intend to sear all my fish this way from now on.

Serves 2

Ingredients

4 baby beets
canola oil
2 4-ounce halibut fillets, about 1 inch thick
juice from 4 Valencia oranges
2 teaspoons sugar
puréed butternut squash (warm)
12 kalamata black olives pitted and chopped
scallion greens sliced on diagonal for garnish

Technique

1. Wrap beets in aluminum foil and roast in 425F oven for 20 minutes. Let cool in foil. Unwrap and peel.

2. Grease heavy skillet or griddle with canola oil. Heat over high flame. Meantime, salt both sides of halibut fillets. Place on hot pan and sear until top is beginning to lose translucency. Remove pan from heat and set aside while finishing dish.

3. Combine orange juice and sugar and stir to dissolve. Place over high heat and reduce to one-quarter volume.

4. Paint hot plate with broad swash of butternut squash. Place a fillet on each plate, flipping it over so seared side is up. Place a beet at each end of fillet. Sprinkle chopped olives on top and pour reduced orange juice over the fish and beets. Garnish with scallion greens and serve.

29

09 2013