Switching Roles

So I think that anyone can really sit at a computer and write about dining experiences. You can go to all the restaurants you want and be as cruel as you want. I can keep dining at all these restaurants and tear them apart or gush about them, but I want to be different from your average food critic or blogger. I do take pride in my own cooking and I consider myself a cook, not a chef considering my lack of culinary school. So for this blog, I want to take the time and critique some of my own cooking because I can admit I am not a master chef.

This first meal I made was for a close friend and I wanted to make it as perfect as I could get it. The picture above is the candle arrangement that I made for the table to really set the mood. I was at Michael's and I was looking for a candle centerpiece and nothing was speaking to me. I turned the corner and found these floating candles and was just going to use a big bowl and use that. When I got home, I was looking in my cabinets, and I realized I have all these different types of glasses and put those together instead. The place setting was a bamboo place-mat with a green charger and black plates. I served a Chianti with the meal because it is my favorite type of wine and it pairs well with most dishes.

The first course I made was a version of a tomato tower. In between were layers of a goat cheese and marscapone mixture, drizzled with a basil oil and toasted walnuts. Overall the dish did taste really good. The presentation was beautiful with the Italian flag colors and it was a dramatic dish. My only problem with the presentation was the oil on the edges of the plate. This was a more texture problem I had was how thick the tomatoes were cut. I feel that because of the thickness, the tomatoes really overpowered the dish, but overall a great dish I would use again.

I did want to be fancy so I did have a palette cleanser that I thought was very inventive on my part. It was incredibly simple being served in a high martini glass. I put a scoop of a lemon sorbet in the chilled glass and topped it with Cava tableside to give it that extra class and crispness. There is not really too much else I could say about that.

The entree I made was a champagne risotto with grilled Mahi Mahi. In the risotto, I actually did use that cava so I did not have to open another bottle, and I included butter, shallots, and Parmesan cheese. Making the risotto was not difficult, it was just one of those dishes that you have to constantly stir and you cannot walk away. The Mahi Mahi was not perfect to be completely honest. It was not evenly seasoned and a little overcooked. The hard part was that I could not make both dishes at the same time. So I cooked off the Mahi Mahi and tried to make it under done and put it in the oven to finish, but it overcooked. The risotto did turn out great though and it was so simple.

Unfortunately, for this meal my friend and I were too full for dessert and my version of dessert is getting a couple slices from The Cheesecake factory since I do not bake. Overall the meal was a great success and I was really happy about it. There are pieces that I wish I could change but every meal I make is a learning experience for me and I will continue to keep doing it.  

Not your Ma's Cookin

If you are ever in Islamorada down in the Florida Keys, you will find a plethora of great restaurants. If you know anything about the restaurants down here, the best looking ones are not always the best and Ma's Fish Camp is no exception. It is so easy to miss, even my family that has been coming down here for years passed right by it. One may think that this joint is a hole in a wall with a cheesy sign and not a place worth stopping by but it is far from that. This restaurant is one of those cases when you cannot judge a book by its' cover. When you walk in, it almost looks like an outdated diner with touristy Keys paintings and a poorly done Christmas tree, but Ma's Fish Camp will sure surprise you. The menu is limited and does not offer a number of options but there are a select few dishes that will give you your seafood fix.

As an appetizer we chose to try their smoked fish dip which is a great way to judge how a seafood restaurant will be, it is a common dish to find. Ma's Fish Camp fish dip did not disappoint. It was slightly creamy but still retained the texture of the smoked fish. The flavors were even more scrumptious with the smoky fish flavor, the bite of the onions, and the saltiness of capers brought it all together.

The dish that I ordered was legendary and I loved it. It had been a long time since I have found a restaurant that carried cheesy grits and shrimp. The last time had been at a restaurant in Fort Myers, but this version was so much different and delicious. The shrimp and grits was a definition of home cooking. From the grandma style plates to the rustic crunchy bread, it all worked so well together. First when eating shrimp and grits, I like to make sure the grits are cooked well and flavorful. That was a check and as soon as I tried it the sauce caught me off guard. It had just enough heat to really make the flavors explode in your mouth. The best part was how the shrimp was cooked, it tasted as it was right off a wood fire grill. Probably the only problem I had with this dish was how filling it was. Grits in the first place are filling and with the fish dip before I felt that I was getting as large as Santa.

The best way to end your experience at Ma's Fish Camp is to have a dessert which all of them are made in the restaurant. The German chocolate cake is one to die for. If you could imagine the richest, silkiest, moistest, and best chocolate cake ever, then you probably had a bite of this cake at Ma's. There is no better way to really describe this slice of heaven than being the best piece of chocolate anything that you can put in your mouth.

Ma's Fish Camp is surely a locals favorite and I can see why. It is ideal for families and anyone. If you get sit by a family, the noise level in the restaurant will go up, but you will probably be too distracted by the food that you are falling in love with. If you need some amazing seafood and great comfort food, take a stop by Ma's Fish Camp in Islamorada, FL.

Not too rusty, Rusty Pelican

The Rusty Pelican is anything from Rusty. This restaurant first of all has an incredible location. Located on Key Biscayne right on the water, the views are magnificent. When you walk up to this Key West style establishment, you feel like you are on vacation. The modern designs are relaxed with water features and tasteful artwork. You are immediately greeted by a friendly hostess that is ready to take you to a table. As you enter the restaurant, you pass by a beautiful glass wine case that made me stop and stare. Sitting on the water is a must, and the seating is right on the water. If you were any closer, you would probably have fish nibbling at your feet. One feature that I have to point out is their fire pits that I love! The whole patio area would be a perfect place for any type of reception or outside event. 

My dining experience at the Rusty Pelican was one to remember. I started with a strawberry mule that was a twist on a classic Moscow mule using strawberries, mint, vodka, and topped with ginger beer. The appetizers of calamari and a spicy tuna roll were beautifully plated and started the meal with quite a buzz literally. Both dishes were tasting great, a tuna roll of high quality as of any traditional Japanese restaurant and the calamari served with a citrus buffalo sauce, but a few flies also thought they were going to taste great. Besides having to swat at a few pesky flies, that course was great. For my entree I ordered a beer battered grouper sandwich was crunchy on the outside but nice and moist on the inside. I think dessert was by far the best part of the meal. My parents ordered a version of a Lava Cake, but instead of chocolate inside, there is Cuban coffee and this is served with Oreo ice cream. My dessert was a first for me because I never have had a baked Alaska, so I thought I would try one, and I was not disappointed. The baked Alaska was also filled with Oreo ice cream and presented beautifully.

Leaving the Rusty Pelican, I was full and quite happy with the dining experience. I could  not be happier with the friendly service, delicious inventive dishes, and the incomparable views. The only two negative aspects were those darn flies and that the restaurant was still located close to the busy Rickenbacker Causeway which provided the noise of cars every so often. Besides that, I could not complain about this restaurant at all. The prices are affordable for being in such an exclusive place on Key Biscayne and I can not wait to go back. 

Screaming for Ice Cream in South Florida?

Jaxson's Ice Cream Parlor and Restaurant. 

If you need an ice cream fix, this is your place to go if you are ever in South Florida. From the outrageous decor of the restaurant, to the classic candies, and to the perfect ice cream sundaes with that cherry on top. Located off of a busy street in Dania Beach, Florida, this ice cream parlor might be easy to miss at first in a run down strip mall. Once you do find it, you will not forget where this carnival themed parlor is.The location was established in 1956 in sunny South Florida, what better of a place for an ice cream shop than a tropical paradise bathed with sun a majority of the year. 

Your experience starts with seeing the brightly bulb lit sign of Jaxson's. Depending on the day, there may be a line of people waiting to get inside, tourists taking pictures with the carnival items, or a dancing monkey. When you walk inside,  to the left is the cashier that is shaped out to look like an old ticket counter and to your right are shelves of stuffed animals, Jaxson's souvenirs, and your favorite classic candies. Some of my favorites that I remember are Dots and the candy cigarettes. When you get seated, you really can't help but look all around you. The walls and ceilings are lined with Tiffany style lamps, different state license plates, old household items, and so much more. Your server will greet you with some popcorn and probably some water. Scanning the menu can seem like an impossible task. Jaxson's is a restaurant but by the time I went, they were only offering ice cream, which was fine by me considering the sizes of their sundaes. From goblets, to banana splits, to classic sundaes, and to parfaits, the possibilities are endless. With all the creations, you can also choose from the 20+ flavors of ice cream that are made in-house. Above pictured is the banana split that I ordered with a friend, truth be told we could not finish it. The flavors we put in the banana split were a double chocolate and a cherry chocolate chip. I think the best part about Jaxson's is that aside from the ridiculous size of their portions, the ice cream still tastes great and homemade. After you have surely loosened a couple notches in your belt and gotten a severe brain freeze, shopping through the stuffed animals and candy is the best way to leave. 

Jaxson's has a lot to offer to anyone. The joint is great for larger groups and teams to bond over "The Kitchen Sink", an enormous ice cream serving, and for going with that significant other. I could not imagine a better date place than sitting in a booth with that special someone both pigging out on amazing ice cream and being able to buy each other a unique stuffed animal just because. The crowd that goes to this establishment is probably as diverse as the "carnies" that work there. If you can get past all that, it is for sure the ice cream parlor to hit while you are in South Florida. Like I said before, this place has everything great going for it with that cherry on top. 

Jaxson's Ice Cream Parlor and Restaurant