Musings from a foodie…

On the seacoast south of Athens is a wonderful suburb – Glyfada. It’s the home of our extended Greek family during the off-season (i.e. all the time, except during the summer months when it’s off to Kythera). We had a chance to visit them in the pre-Christmas season this year. While most of our dining is family-made experiences in their homes, this time we had one dinner out at the Melli a Ladi or, “Honey and Oil” Steak House [ * * * * * ] It was a first time experience and totally wonderful. It is a total “meat” experience so, if you’re not into that sort of dining – forego it for other options. However, if meat is your thing – Melli a Ladi is a perfect choice. It started with a fresh tomato and cucumber salad – plain and simple. A plateful of zetzeki was set aside the salad and became the dipping sauce throughout the remainder of the dinner. The Zetzeki was “ohlala”. Then, came French fries – simple and plain. But, the piece(s) de resistance was a massive platter of lamb, beef, pork and kokoretsi.

Now, an explanation is required. I’ve never had kokoretsi and when it was described, I blanched at first but then jumped in to savor the wonderful taste. You see, kokoretsi consists of the “cleansed” large bowel of a suckling lamb stuffed with liver, heart, sweetbreads, kidneys and all manner of innards from the lamb. It’s then pierced onto a rotisserie rod and cooked until crispy on the outside and completed on the inside (NOTE: I have no idea how long that is…). As I contemplated my first bite, I wondered whether I should be proceeding but then, the taste hit and it was absolutely wonderful. My first circular piece of kokoretsi was followed by several more pieces while the lamb, pork and beef were set aside for others and as I savored my new found favorite!!

As you can imagine, not every restaurant can make a good kokoretsi. First, the chef needs to do a good job of “cleansing” the bowel. Then, the stuffing needs to be completed. At Honey and Oil they do it right 😊. I’d return any time. Oh, and I forgot – the mustard sauce they provide is an outstanding accompaniment. So, if you get to Athens or coast Greece, stop in Glyfada. Melli a Ladi (Honey and Oil) – Dimitriou Gounari Street – Glyfada – 210-980-1560-562 – www.meliladi.gr, is a wonderful dining experience. It fills up quickly but the wait staff are always willing to find a place for fitting you in… BTW, the chocolate cake with salted caramel ice cream at the end helps to settle the dining experience.

Musings from a foodie…

We recently had the opportunity to visit with some friends in Portland, Maine. They suggested that we visit Isa Bistro [ * * * * ]. To cut to the chase, it was a delightful dining experience. The eatery is by a husband:wife team of Suzie Perez (Owner) and Isa Perez (Chef). They’ve developed a small, cozy restaurant off the beaten path in Portland that offers up personal wait staff and a friendly atmosphere. It focuses on the Mediterranean culinary line which has become my preferred “go to” style in any event. We started with Grilled Octopus accompanied by a Shaved Fennel Salad with grapefruit, pecorino, mint and apple cider dressing. We followed that wonderful starter with a shared platter of Meatballs in a marinara sauce plus Eggplant Lasagna. For veggies, we selected the Fried Brussels Sprouts with cranberry gastrique and bacon with blue cheese – ohlala, my favorite way to go. And, not be outdone was the Duck Liver Mousse with thin bread on the side just to keep us going. I’m going back on my next Portland visit – and, you should too!!

Musings from a foodie…

The Benefits Of A Proper Diet – The New England Journal of Medicine recently reported on a study revealing – to no surprise from the medical types – that there are a lot of health benefits that accrue to those individuals who cut back on highly processed foods (e.g. foods with lots of sugar, salt, and additives…AND, more importantly, if you replace these foods with fruits, vegetables, seafood, whole grains, beans and nuts – life was better and longer. Specifically, those who consumed the more nutritious diets were 14% less likely to die of any cause compared to those who consumed the less nutritious diets. So, the adage – that I am reminded of every day by my constant companion – “six cups of fruits and vegetables a day” – holds true. By the way, the study included about 74,000 people who were followed for over two decades. Data doesn’t lie…

Now, Back To The Best Places For Eating – We had some visitors to Maine recently who were checking out college programs for their son in Maine up near Portland. We decided to meet them half-way in Kennebunkport at a place we’d not visited since before the pandemic – Ocean Restaurant [ * * * * * ]. It’s a delightful bistro that overlooks the Bush Compound at Cape Arundel. We ran into George H.W. and Barbara several times in the past when they stayed at the compound. Barbara was always focused on friends or family and George was always waving and saying “Hi” to all of the patrons. But, beyond the Bushes – the view is an extraordinary view of coastal Maine. In fact, arriving early is a must so that you can sit on the veranda, watch the ocean and take in the quiet peacefulness of the evolving Maine evening.

Regardless, we thought that after the long pandemic it was time to again check out how Chef Peter Rudolph is doing. The menu changes regularly and is offered as a “Tasting Menu” inclusive of three choices: “First”, “Main”; and, “Dessert”. On the night we visited, it started with a Baba Ghanoush and a side of Israeli couscous with light salsa. The Main was a dish of Scallop-Shrimp-Lobster seafood in a celery root puree and a dab of tomato sorbet. It was incredibly tasty. We then had a choice of dessert so we each went with something different. My dinner buddy had a Tropical Dream salad of various fruits with a cream dressing and I had the Milk chocolate with salted caramel – traditional but wonderful nonetheless. BTW – a little chocolate on the six cups of fruits and vegetables is allowed 😊…

Both the view and food make this one of the obligatory stops if you happen to be in Maine. Chef Peter is continuing the traditions and adapting to the new realities of dining out. I’m going to head there again for one of those special occasions and, you should too… Check it out: 208 Ocean Ave, Kennebunkport, ME 04046 – 207-967-4015.

Musings from a foodie…

My usual approach to The Weekly Whisk is to provide you with a review of my favorite restaurant of the past couple of weeks. When I was traveling all the time that was a good approach. However, COVID-19 changed things a bit – even on the culinary front. This time, I wanted to regale you with two of my favorite – incredibly simple – recipes that I’ve used in the last week to local acclaim. They are both seafood related but wonderful additions to your culinary considerations and, simple, Simple. SIMPLE.

First up are Sauteed Scallops [ * * * * * ] – uh, uh good! In a flat sauté pan, add ¼ cup of olive oil and ½ stick of butter. Turn to low heat to melt the butter. Once melted, turn the heat to medium high for several minutes. When the butter starts to bubble, place the scallops individually into the oil-butter mixture. Heat the scallops for 4 minutes. They will brown on the downward side. Flip them at 4 minutes and cook for an additional minute. Serve immediately!! And, of course, enjoy. BTW – have the rest of your dinner items ready to serve… That’s it and it’s that simple…

Second up is just as simple = Sauteed Shrimp [ * * * * * ]. Dust your peeled shrimp with Martha White’s Corn Meal (Fine Grind – made in Jackson, TN). It may be difficult to find for the Northerners in the crowd. I’ve not tried other brands but anticipate that any “fine grind” corn meal will work. Now, “dusting” means just that!! Don’t get the shrimp too covered otherwise the taste will be overwhelmed with the cornmeal. Melt a stick of butter (no olive oil needed for this one). Place the butter on medium high and when the butter bubbles, cook the shrimp 4 minutes on each side. Then, serve immediately. Don’t forget to have all of the other dinner items ready to serve. Again, very simple, Simple, SIMPLE!! Forego all of the sauces. The shrimp will be tasty just the way they are…