More reasons why I LOVE food!!
Enjoy some of my latest and greatest foodie adventures :)
A few weekends ago, SF had beautiful weather on Sunday... a bit windy... but nonetheless lovely! My parents came up for the day for a brunch and museum excursion. Down the street from my apartment is a restaurant called Baker and Banker. They have a restaurant portion and ALSO a bakery side. I have been to the bakery side numerous times for coffee, pastries, and paninis. Buonissimo! The restaurant side was just as detailed in their cuisine. Everyone's dishes were dreamy.... check out the pics to see for yourself :) After all that food, we X'ed the museum and decided to walk around the presidio, Palace of Fine Arts, and Lucas Films Campus to enjoy the views and the sun :)
My next adventure is a home cooked meal :) Hawaiian Crunch Halibut. When in Hawaii, fish is one of the main food attractions. Pineapple coming in 1st possibly? The fish is SO fresh and delicate!! Naturally when I saw this recipe, I just had to make it, hoping to relive my Hawaiian Vacations!
Ingredients:
1. Skinless Boneless Halibut Fillets.
2. Flour
3. 1-2 eggs beaten until frothy. (1 egg for 2-3 fillets, 2 eggs for 4-6 fillets)
4. Pistachio or Macadamia Nuts- crushed. I used pistachios.
5. Panko Breadcrumbs
6. Saltine Crackers- crushed
7. Olive oil and Butter
8. Any seasoning you would like to add to the fish.
Directions:
Rinse the fillets and place on a paper towel. Pat dry. Chop the nuts. Place the saltines in a ziploc bag and crush them using a rolling pin. Combine the panko crumbs, saltines and nuts in the same ziploc. Mix it together. Add any seasoning you want on your fish to the bag.
Place fillets in the flour coating both sides. Shake off excess. Then place fillets in the egg wash and coat both sides. Please fillet on top of crumbs and coat each side diligently for a good crispy crust.
In a large skillet, heat olive oil over medium heat- coat the bottom of the pan. When the oil is ready add about 1 tablespoon of butter. Brown all sides of the fillets-- about 3-4 minutes depending on the size of your fillet. Halibut should ideally fall apart when the fork hits it.
This recipe was fabulous.. I would make it again in a heart beat. I was shocked how well the crumbs stayed on the fish and really enjoyed the flavor. I also made a quick sauce for the fish.. just a little extra flavor since I love to dip!!!!
Lemon Butter Sauce
In a small saucepan melt 2 tablespoons of butter. Stir in 2 tablespoons flour, 1 teaspoon parsley flakes, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon onion powder, 1/2 teaspoon sugar. Mix well and slowly add 1 1/2 cups of milk or half & half. Cook and stir over medium heat until thickened and bubbly. Add the juice of one lemon and stir for another minute. Serve sauce on top of fish or on the side. *may have to adjust measurements on how thick or thin you want the sauce.
Last post for this blog will end with sauce, cheese, and bread... can you guess? PIZZA! Not your typical pizza though... definitely Italian style BUT some fabulous topping combos! Pizette 211 is the name of the restaurant which includes the address number. It is one of the smallest restaurants I have ever been too and because the reviews noted that I got there RIGHT at noon when they opened... I wanted to avoid waiting too long- especially when I'm hungry! The pizza portion of their menu consists of three consistent pizzas and then three special pizzas that change each week. I definitely enjoyed the week I went :) This comes highly recommended along with Baker and Banker :)!
A few weekends ago, SF had beautiful weather on Sunday... a bit windy... but nonetheless lovely! My parents came up for the day for a brunch and museum excursion. Down the street from my apartment is a restaurant called Baker and Banker. They have a restaurant portion and ALSO a bakery side. I have been to the bakery side numerous times for coffee, pastries, and paninis. Buonissimo! The restaurant side was just as detailed in their cuisine. Everyone's dishes were dreamy.... check out the pics to see for yourself :) After all that food, we X'ed the museum and decided to walk around the presidio, Palace of Fine Arts, and Lucas Films Campus to enjoy the views and the sun :)
 |
| Blood Orange Mimosa |
 |
| French Toast Bread Pudding mmmm! |
 |
| Banana Fritters! |
 |
| Potato Latke with Smoked Trout & Beets |
 |
| Eggs in Purgatory: Spicy Tomato Sauce, Homemade Sausage with Mascarpone Brown Butter Polenta |
 |
| Eggs Benedict |
 |
| Brisket Hash... look at those pieces of meat! |
 |
| Park by Palace of Fine Arts |
 |
| such a gorgeous area :) |
My next adventure is a home cooked meal :) Hawaiian Crunch Halibut. When in Hawaii, fish is one of the main food attractions. Pineapple coming in 1st possibly? The fish is SO fresh and delicate!! Naturally when I saw this recipe, I just had to make it, hoping to relive my Hawaiian Vacations!
Ingredients:
1. Skinless Boneless Halibut Fillets.
2. Flour
3. 1-2 eggs beaten until frothy. (1 egg for 2-3 fillets, 2 eggs for 4-6 fillets)
4. Pistachio or Macadamia Nuts- crushed. I used pistachios.
5. Panko Breadcrumbs
6. Saltine Crackers- crushed
7. Olive oil and Butter
8. Any seasoning you would like to add to the fish.
Directions:
Rinse the fillets and place on a paper towel. Pat dry. Chop the nuts. Place the saltines in a ziploc bag and crush them using a rolling pin. Combine the panko crumbs, saltines and nuts in the same ziploc. Mix it together. Add any seasoning you want on your fish to the bag.
Place fillets in the flour coating both sides. Shake off excess. Then place fillets in the egg wash and coat both sides. Please fillet on top of crumbs and coat each side diligently for a good crispy crust.
In a large skillet, heat olive oil over medium heat- coat the bottom of the pan. When the oil is ready add about 1 tablespoon of butter. Brown all sides of the fillets-- about 3-4 minutes depending on the size of your fillet. Halibut should ideally fall apart when the fork hits it.
This recipe was fabulous.. I would make it again in a heart beat. I was shocked how well the crumbs stayed on the fish and really enjoyed the flavor. I also made a quick sauce for the fish.. just a little extra flavor since I love to dip!!!!
Lemon Butter Sauce
In a small saucepan melt 2 tablespoons of butter. Stir in 2 tablespoons flour, 1 teaspoon parsley flakes, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon onion powder, 1/2 teaspoon sugar. Mix well and slowly add 1 1/2 cups of milk or half & half. Cook and stir over medium heat until thickened and bubbly. Add the juice of one lemon and stir for another minute. Serve sauce on top of fish or on the side. *may have to adjust measurements on how thick or thin you want the sauce.
 |
| Halibut + Sauce |
Last post for this blog will end with sauce, cheese, and bread... can you guess? PIZZA! Not your typical pizza though... definitely Italian style BUT some fabulous topping combos! Pizette 211 is the name of the restaurant which includes the address number. It is one of the smallest restaurants I have ever been too and because the reviews noted that I got there RIGHT at noon when they opened... I wanted to avoid waiting too long- especially when I'm hungry! The pizza portion of their menu consists of three consistent pizzas and then three special pizzas that change each week. I definitely enjoyed the week I went :) This comes highly recommended along with Baker and Banker :)!
 |
| Margherita |
 |
| House Made Sausage, Fresh Farm Egg, Onion Confit, Kale |
 |
| Bacon, Braised Cabbage, Fingerling Potatoes, Horseradish Creme Fraiche Sauce- If you twisted my arm, I would pick this one as my favorite :)! |
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