Saturday was Jeffrey's birthday. As a surpirse gift, I trekked us up to Binkley's for a nice dinner. Wow. Nice is an underestimation. I wish I could adequately review this place. I think we will have to make another trip up there, perhaps armed with a camera (if they let us) before I can fully take it in and do the experience justice.
According to the Phoenix New Times, Binkley's is the winner of the "Lives up to the Hype" award. It certainly does. If you appreciate creative food expression, a fantastic dining value, and just darned great food, make sure to pay Kevin Binkley and crew a visit on your next trip to the Phoenix-area. In fact, I suggest you COME to Phoenix in order to go to Binkley's if the aforementioned attributes excite you.
I really can't even begin to review this place just yet. More on Binkley's later. Be certain when Jeffrey starts in with making his own food-flavored powders and gelees, I will harken back to the Binkley's moment of inspiration.
Bon Appetit and thank you Kevin Binkley.
Monday, September 15, 2008
Saturday, September 13, 2008
Tacos Pescado
The blogging has slowed a bit recently due to our recent trip to the Baja of Mexico. I thought I’d include a review of the fabulous fish taco from Ensenada – the birthplace of fish tacos according to local lore. Unfortunately for Jeffrey, he was down and out from some sort of bug and couldn’t be there for this. I know he’d have wanted me to execute with photo and all, so I set off our cruise ship on my own to see what I could find.
There were probably 10 different places to get a fish taco in my short stint around only a small part of Ensenada. The hilly seaside town has nothing extravagant compared to the scenic tourist haven of Cabo San Lucas; but there is a certain charm and a feeling of a true Mexican city. If you can get past the depressing site of children pedalling Chiclets, Ensenada is not a bad place to visit. Especially when you consider what kind of meal you can get for $1! I might add, I did not find the most rustic, “locals only” establishment, where no-doubt the fish tacos are cheaper and maybe even tastier.
I ordered up my fish taco at the window and for just a $1 I received a cooked-to-order fish taco in a soft corn tortilla, my favorite! It was delivered without any fixings so I was instructed to go inside and prepare it with my choice of toppings. The result included fresh cabbage, tomatillo salsa, jalapenos, and some taco sauce. I realize some folks out there may find this redundant…salsa, jalapenos and then some more sauce containing peppers. However, each of these flavors is unique and really, there weren’t many other choices. I quickly considered, and thinking of Jeffrey sick on the ship, I decided against the mayonnaise option.
The end result made a very nice meal. The taste was rich from the lightly fried fish with the fresh crunch of cabbage and the spicy tang of pickled jalapenos and sauces finished off the flavors nicely. I also find corn tortillas sweet, so really I was getting a full rounded flavor punch in this neatly packaged, bargain of a meal.
There were probably 10 different places to get a fish taco in my short stint around only a small part of Ensenada. The hilly seaside town has nothing extravagant compared to the scenic tourist haven of Cabo San Lucas; but there is a certain charm and a feeling of a true Mexican city. If you can get past the depressing site of children pedalling Chiclets, Ensenada is not a bad place to visit. Especially when you consider what kind of meal you can get for $1! I might add, I did not find the most rustic, “locals only” establishment, where no-doubt the fish tacos are cheaper and maybe even tastier.
I ordered up my fish taco at the window and for just a $1 I received a cooked-to-order fish taco in a soft corn tortilla, my favorite! It was delivered without any fixings so I was instructed to go inside and prepare it with my choice of toppings. The result included fresh cabbage, tomatillo salsa, jalapenos, and some taco sauce. I realize some folks out there may find this redundant…salsa, jalapenos and then some more sauce containing peppers. However, each of these flavors is unique and really, there weren’t many other choices. I quickly considered, and thinking of Jeffrey sick on the ship, I decided against the mayonnaise option.
The end result made a very nice meal. The taste was rich from the lightly fried fish with the fresh crunch of cabbage and the spicy tang of pickled jalapenos and sauces finished off the flavors nicely. I also find corn tortillas sweet, so really I was getting a full rounded flavor punch in this neatly packaged, bargain of a meal.
If you find yourself in Ensenada, do what the locals all recommend and be sure to get the fish tacos. Of course, they’re impossible to avoid if you enjoy authentic Mexican faire. Even if fish tacos weren’t really invented in Ensenada, it certainly makes a nice story while appreciating this simple and delicious treat.
Wednesday, August 20, 2008
The Perfect Match
Ever since I first tried the Spicy Garlic Cashew Chicken recipe from Simply Recipes, it’s been a household favorite. Each time I make the dish, lovingly referred to as “Crusty Thighs”, I’m perplexed about what to serve with it. I’ve tried guacamole, black bean hummus, and even grilled vegetables. Nothing ever stood out as a true “meant to be” accompaniment.
Until now. This time I made the Crusty Thighs, Jeffrey tossed out the idea of making a black bean salad to go with it. I immediately agreed, and assisted in chopping as he pulled it together. We added avocado chunks, not a traditional part of black bean salad, but oh so good. The salad can be modified to your liking but ours consists of black beans, minced garlic, finely diced onion, sweet corn (we use thawed frozen), diced tomato, chopped cilantro, diced Serrano pepper, avocado chunks, lime juice, cumin, salt, and pepper. The flavor of this salad is fantastic even as a snack, but mixed with the rich and juicy southwestern-spiced chicken is a perfect match. The consistency of the regional flavors contrasted in a cold and fresh format was delectable. Adding to the freshness, we also topped off our chicken with a dollop of sour cream. We served this up with warm corn tortillas…a perfect lightly salty implement for eating pieces of chicken together with the bean salad.
Until now. This time I made the Crusty Thighs, Jeffrey tossed out the idea of making a black bean salad to go with it. I immediately agreed, and assisted in chopping as he pulled it together. We added avocado chunks, not a traditional part of black bean salad, but oh so good. The salad can be modified to your liking but ours consists of black beans, minced garlic, finely diced onion, sweet corn (we use thawed frozen), diced tomato, chopped cilantro, diced Serrano pepper, avocado chunks, lime juice, cumin, salt, and pepper. The flavor of this salad is fantastic even as a snack, but mixed with the rich and juicy southwestern-spiced chicken is a perfect match. The consistency of the regional flavors contrasted in a cold and fresh format was delectable. Adding to the freshness, we also topped off our chicken with a dollop of sour cream. We served this up with warm corn tortillas…a perfect lightly salty implement for eating pieces of chicken together with the bean salad.
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