Twitter Updates for 2009-07-30

Posted on July 30th, 2009 in Personal Chef by Ira Weiss
  • @cinemascribe what would McDreamy’s nickname be then? :) in reply to cinemascribe #
  • Off to buy me some corn pops. Haven’t had them in YEARS! #
  • Top Chef Masters just proves that famous chefs are people too. We place them on a pedestal, but they can botch up too. #
  • 2 nations at war. One at the brink of destruction the other being controlled by an immortal. Survival at stake! Should magic be reinstated? #

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Twitter Updates for 2009-07-29

Posted on July 29th, 2009 in Personal Chef by Ira Weiss
  • If you enjoy Indian food, expand your horizons and try some Middle Eastern fare. All along the ancient spice trail – its all good! #
  • @GastroGirls What about authentic Spanish! There must be one in Paris? in reply to GastroGirls #
  • @GastroGirls Grass is always greener. Are you studying any one cuisine in particular? If you know Mexican, become a street vendor there in reply to GastroGirls #

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Twitter Updates for 2009-07-28

Posted on July 28th, 2009 in Personal Chef by Ira Weiss
  • A wonderful experience. Japanese Noodle Shop in New Paltz. http://www.gomenkudasai.com You don’t have to go into NYC! Hudson Valley/Ulster #

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Dutchess County Staycation…Part One

Posted on July 16th, 2009 in Appetizers, Day Trips, Dinner Ideas, Lunch Foods, Restaurant Reviews, Side Dishes, Snacks by Chef Jill

I just read in article in the Poughkeepsie Journal with ideas for your staycation.  I’m going to try to give some ideas that, with a little imagination, will make you feel like you’re at the shore, or the lake, or just not stuck at home!

We took a wonderful vacation a few years back on Cape Cod.  Reminded me of childhood vacations right down to the tent and the torrential downpour we experienced one night.  Ever since that wonderful week, my husband has been obsessed with whole belly clams.  We usually stay away from deep fried food, but there’s something amazing about a freshly shucked clam, coated in a batter and fried so perfectly that you can actually taste the clam and appreciate the contrast of the softness of the clam and the crispiness of the coating.   Fried clam strips just don’t cut it!

We were driving south on route 9 right around Easter and my eyes were drawn to a sign that I had driven by a few times.  This time, before we had a chance to think , we found the car turning into the parking lot for Joe Willy’s Fish Shack.  We really just wanted to see what they had to offer, so we went in.  The owners have done a good job trying to make you feel like you’re at the shore.  They offer everything you expect if you’re at the Cape.  Including Ipswich Clams.  Those golden morsels of yummy-ness also known as whole belly clams.  Now we had no choice but to eat here.  We ordered half orders of the fried oysters and the Ipswich clams after being told they shuck them to order.  How fresh is that?!?!?!

Joe Willy’s offers something for everyone!  Lobster rolls, fish and chips, steak and cheese, chicken, even a veggie burger!  You have the choice of fried, broiled, or grilled for many of the seafood selections.   Your kids will LOVE IT HERE!  They offer more selection on the children’s menu than many local restaurants do. 

The best part is that they are located right next to Splash Down Beach!

Don’t waste your summer at the Galleria Mall.  Find something fun to do!

Tune in next time for some fun in the Rhinebeck area…and have a great summer!

http://joewillysfishshack.com/

http://www.splashdownbeach.com/

 

Mahi Mahi With Blood Orange, Avocado and Shallot Salsa

Posted on July 2nd, 2009 in Dinner Ideas, Lunch Foods, Personal Chef, Recipes by Ira Weiss

Mahi Mahi is without a doubt one of my favorite fish to eat. I was introduced to it on a trip to Aruba in 2002. The flesh is mild, white and firm and works with light to spicy seasonings. Even the pickiest fish eaters should enjoy Mahi Mahi. Here’s a photo of what a Mahi Mahi looks like right out of the ocean, followed by a really nice summer recipe.

SERVES 4

  1. Using a small sharp knife, (segment the orange) cut the peel and white pith from the orange.  Working over a small bowl so you catch the juice, cut between the membrane to release the segments.
  2. Add Avocado, shallots, jalapeño and lime juice to the bowl with the orange; stir gently to blend. Season salsa to taste with salt.
  3. Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until lightly browned and cooked through, about 5 minutes per side.
  4. Place one fillet on each plate. Spoon salsa over fish and serve.

Note: If you can’t find blood oranges, substitute regular oranges and add 2 more teaspoons of lime juice to counteract the sweetness.

Serving Suggestion: A Mesculin Salad with a Light Vinaigrette and Cous Cous.