Bonefish Grill

I am usually not one to visit corporate/franchise restaurants, but my exception is Bonefish Grill.  On the many occasions that I have eaten there, I have always had good service, and the food has always been consistant and spot on.  I even went to Bonefish on New Years Eve, the worst night of the year to go out to eat, and it was fine. 

We normally start with the Bang Bang shrimp, a signature Bone fish dish, and the bacon wrapped Scallops with the mango salsa and chutney.  The Bang Bang Shrimp are always sized right for an appetizer and the play on the crispy fried shrimp and the spicy creamy sauce is always been a winner.  I love scallops and the salty crisp bacon playing off the sweet taste of the scallops and salsa has been a favorite of mine for a long time.  It has even gotten the wife to eat scallops, which she normally doesn't eat.  Last night instead of the scallops I tried the coconut crusted shrimp.  This dish has popped up at many restaurants but I still think the texture and flavors are a winner and Bone fish does a great job on this one as well.

Living on the Gulf of Mexico I normally shy away from seafood that doesn't swim in the Gulf, but Bonefish offers a variety of fish that I trust to be the freshest available here.  Talapia, Salmon, Wolf fish, and Rainbow Trout are offered on the menu as well as shrimp and scallops.  I have never tried the steak, but since Bonefish is under the same umbrella as Outback Steak House, I believe it would be good.  Last night my wife tried Lily's chicken a grilled chicken breast topped with spinach and goat cheese.  We both enjoyed this dish.

We ate at the bar last night and was served by the bar tender and a kitchen staff.  If you love fresh seafood, great service, Bone fish is a good choice.

I give Bonefish 4 stars.

Nick's Place

After a long week, last night I wanted to try some place different.  I have driven past Nick's Place near Freeport, Florida several times and have always wanted to try it.  Last night I did.  It's 50 mile drive down Hwy. 20 from my mothers house on the beach.  We took Hwy. 79 north to Ebro and the headed west down picturesque Hwy 20 through wooded canopies and rural scenery.  Nicks Place is located outside Freeport and the back Chattahoochee Bay.  It is an old fish camp purchased in 1954 and is now a restaurant.  If you like dives, and I do,  this is one for you.  The place is old with memorabilia, deer heads, and autographed photos everywhere.  The view is great.  You can see the high rise condos of Destin and Fort Walton to the south across the bay. 

We were told to sit wherever we wanted and choose a table by the big window for the view.  The menu is simple, fried and grilled seafood.  The waitress told us the fish of the day was Tilefish and that they didn't have oysters.  I asked about the oysters and she said they don't serve oysters until the water get at or below 72 degrees.  Well somebody finally gets it.  The whole month with an "R" really has some truth about the quality of taste of oysters during those months.  We ordered some steamed crab claws for an appetizer and a pitcher of Amber Bock.  The crab claws were seasoned with Old Bay seasoning, but some had no seasoning on the at all.  For dinner I ordered soft shell crab, the wife fried shrimp, and my mom fried scallops which we were told they were local bay scallops.  The soft shell crabs were fried correctly, but had been cleaned of the top shell and cut into two sides.  I guess I better stick with New Orleans for soft shells where they really now how to handle them.  The wife's shrimp were butterflied, large, and crispy, as they should be.  I have often been disappointed in local fired seafood because the crust doesn't adhere to the seafood as it should.  Mom's scallops were another story.  As often is the case the crust fell off the scallops when speared with a fork, and they had no flavor.  Scallops should be sweet and salty.  These were bland.  The sides are the proverbial Cole slaw, French fries, sweet potato fries, new potatoes, and hush puppies.  Those hush puppies were cold and hard as a rock, not the warm, light and fluffy, balls of joy, I really like.

Over all Nicks Place was OK, nothing to make me take that journey again unless I want a dinner get a way.

I give Nicks 2 out of 5 stars.

Besh Steakhouse New Orleans

I just got back from New Orleans and my taste buds have been renewed.  My soul has been lifted.  My stomach has been filled.  Thursday night my son Joshua graduated from a local Community College.  I am soooo proud of him.  Thursday night we went to Deanie's Bucktown seafood and tore into a large seafood platter and some onion rings.  This seafood platter contains two soft shell crabs, two crawfish balls, and enough shrimp, oysters, and fish, to feed 5 with leftovers, all fried to perfection.  As good as it was Friday night was a true dinning experience.  We went to Besh Steakhouse in Harrah's casino in New Orleans.  My son Andrew is friend with the general manager Miles, and a waiter Brian, so we were taken care of like royalty.  Truly one of the best meals I have ever had.

First we were brought out hot french bread baguettes with real butter.  Next Miles suggested a red wine called Two Angels.  It was a 2006 vintage high altitude grow divinity bottled, Rhone wine.  Out standing.  Miles brought out some chicken pate with fried crustini to taste as we enjoyed the wine.  Next Miles asked us all what are preference was to meat doneness and disappeared.  Next arrive 5 appetisers.  Oysters in Bourdelais sauce, Natchitoches meat pies, stuffed crab shells, Besh Barbecued shrimp, and plum lacquered pork belly spring rolls, and a dish called Louisiana seafood done three ways.   Shrimp Remoulade, Crab Maison with caviar, and fried oysters in a blue cheese dressing.  I'm not finished.

Next came the main course.  Josh the graduate got the 32 oz. Cowboy Ribeye, Andrew got the 30 day aged 18 oz. prime New York strip with blue cheese butter and Abita Amber onion rings, Kristi got the Wagyu flanks steak, Lori got the surf and turf which was two small tournedos of beef topped with crawfish bernaise sauce, and I got the seared yellowfin tuna with lentils, spinach and foie gras.  I'm still not finished.

Dessert arrived.  Bread pudding, my favorite, Chocolate cake with brandy marinated cherries and ice cream, strawberry shortcake, cream brulee with mixed berries,  and a white chocolate cake with a rum ice cream. 

Saturday was Po boys, boiled crawfish and shrimp, and today was a Muffaletta.

Now I'm finished.

If you go to New Orleans please go to Besh steakhouse.  It will be a dinning experience you will not soon forget.

BP and the spill

OK, it's time to get on my soap box, and no it's not those cute wooden cars I built with my son's in the Cub Scouts. I'm talking about BP and the spill. I have a unique perspective and I want to share it. I was born and raised in Panama City and my mother lives in a house she built on the beach in 1966. I have spent countless hours cleaning up after our "wonderful" visitors. Beer cans, beach toys, fireworks, and yes condoms. She is now surrounded by ugly condos and the thousands more visitors than the beach can support. She has strangers park in her drive way, use her outside shower, and use the underside of her house as a toilet. Where were we when the Bay County Commission was allowing our beaches to be polluted by this massive over building on our beaches. Remember I spent 15 years as a kitchen and bath designer. I did the Southern Living house at Water Sound, but lost my job when the construction boom ended.  We need to wake up and realise that we need more than white sand to make Panama City grow.  Where are the amusment parks?  Where are the attractions?  What do you do on a rainy stormy day? I also lived in New Orleans for 30 years, taught at the New Orleans School of Cooking, and I know this will devastate the seafood industry, thus the restaurant business there as well. I also know that the oil industry is important to the people of Louisiana both from a jobs stand point, but also those rigs are reefs for fish and shrimp.  One third of the seafood consumed in the US comes from Louisiana.  Where is our seafood industry?  It's terrible that this has happened. Remember people have lost loved ones. Stop pointing fingers and bitching. Everyone is hurting.

Frankie D's

Frankie D's moved from Thomas Drive to town several months back.  As I have said before when restaurants move they sometimes lose something in the move.  I can gladly say Frankie D's has not, in fact I think they have improved.  They have a great neighborhood feel.  Something I miss about New Orleans.  Friendly service and good food are a staple here.  The sandwiches, dinners, and especially the pizza (thin crust), are great.  Served up in a sports bar theme, mainly Chicago, and you have one great neighborhood joint.  You really should try Frankie D's.

I give them 4 stars.

Apricot Srirachi glazed chicken wings

Tonight I was in the mood for some chicken wings, so I tried the apricot sriracha glaze from an earlier post.  I combined an 18oz. jar of apricot preserves with 1/3 cup each, creole mustard, sriracha pepper sauce, honey, and brown sugar.  I got the idea from a BBQ forum that I'm on.  The recipe called for orange marmalade instead of the apricot preserves.  Along with the wing I made fire roasted tomato risotto and balsamic glazed roasted chipolini onions.  The wings are sticky and sweet with a back heat from the sriracha pepper sauce.  I first marinaded them in my Bubbaque rub and grilled them on the Weber grill.  The fire roasted tomato risotto was creamy and had a great sharpness from the Parmesan cheese.  All together the meal was outstanding.  My wife bought me an apple pie for later with some Breyers vanilla bean ice cream.  I can't wait.

Good cooking.

Bubbaque Chicken Wings

I frequent several BBQ forums on the web.  Recently a guy posted a recipe for Orange Marmalade, Sriracha chicken wings.  I had some left over apricot, creole mustard glaze from my New Years pork roast so I added brown sugar, honey, and the sriracha pepper sauce to it.  I used my Bubbaque rub on the wings and grilled them.  During the last minutes of the cook, I placed the wings in a bowl of the sauce and coated them several times returning them to the grill often.  They were the best wings I have ever cook.  Sweet and spicy.  Just right try it.