Skip to content

The Denver Quesadilla

Denver Quesadilla 1

I wonder how many of my readers can remember the Western Denver Sandwich?

At one time, back in the 70’s, they would tend to appear at any restaurant with a Club Sandwich on the menu and I daresay I must have made hundreds of them during my various stints as a short-order cook. Sometimes it was just called a ‘Western Sandwich’, sometimes a ‘Denver Sandwich’, but whatever the moniker, it was pretty much a small omelet containing ham, green pepper and onion, sandwiched between slices of buttered toast (usually with a little Mayo). It was a simple affair (ordered almost always by women, as I recall), but it seems to have gone out of fashion these days and you rarely even hear of them anymore. Tastes change, of course, and fads come and go, but I was thinking that maybe the general idea could make could make a bit of a comeback if it was just jazzed up a little… Maybe with a little American-Mexican fusion? Read more

Review: The Brickhouse Kitchen & Bar

125 Sydney St., Charlottetown, PEI – Website

The Brickhouse 1A

Date of Visit: July, 2016

I walked by this place on my very first exploration of downtown Charlottetown and the menu posted outside caught my eye. In particular, I wanted to try their ‘Clam Po’ Boy’ and so I made a point of returning the next day for lunch… Read more

Notable Nosh: The Duck Burger

The Duck Burger

My few experiences with Confit of Duck have pretty much been as part of high-end Charcuterie plates, or other expensive restaurant dishes, so I was interested to see this gourmet specialty included in a burger. The impressive sandwich you see pictured above is actually named the ‘Luxe Burger’ and is named (presumably) after the Luxe Bistro where I ate it. It is described on the menu as containing ‘Duck Confit, Cheese Curd, Duck Jus, and Caramelized Onion Mayo’, and it sounded interesting enough to make curious…

By the way, Luxe Bistro, I saw, also does an ‘Obama Burger’, which features grilled pineapple and shaved ham, as well as the simply named ‘Lobster Burger’, which is made with sautéed Lobster, Fontina Cheese, and Garlic Mayo. The latter sounded pretty interesting, if a little rich, but I was on my way to PEI (with expectations of at least one lobster feast during my stay), so I decided against trying it.

Anyway, the Luxe Burger, it turned out, actually contained a regular beef patty with a the duck meat on top. I had expected there to be just the confit meat so I wasn’t sure if I was pleased or disappointed by the actual state of affairs. On reflection though, it strikes me that, without the patty, it wouldn’t, strictly speaking, be a burger, rather just a duck sandwich on a bun.

Well, to cut to the chase, the combination of the beef patty and the duck meat worked very nicely. To be honest, without knowing the additional meat was duck, I might not have guessed what it was, but the combination made for a very rich and meaty goodness that either alone couldn’t have achieved. The burger was garnished with pickle, tomato and lettuce, all of which I like, but I hate burgers that are so stuffed they make messy eating so I ate these separately. I can’t say I could really detect the caramelized onion mayo in particular, but the whole affair was very juicily moist and had a nice additional sweetness so I presume that this came from the condiment. In short, I very much enjoyed this and it has inspired me to maybe try using duck confit in something similar… a tortilla wrap, or taco shells maybe?

My Onion Steak Sandwich

Onion Steak Sandwich 1

I was inspired to make the above sandwich after trying a ‘Texas Beef Brisket Sandwich’ from a local take-out eatery not long ago. I didn’t actually try to reproduce that sandwich exactly, rather I deviated quite a bit from the original while keeping  the two main qualities I really liked. For starters, brisket is not a commonly available cut up here and I needed to substitute for that. Also, whereas the take-out version just used mayonnaise on the buns, I jazzed up my condiment quite a bit.

What I really enjoyed about the Texas sandwich was that the beef was cut into meaty chunks rather than slices or shreds, and, better still, the topping was composed of the those Crispy Fried Onions that I blogged about just recently. As I hinted in that post, I actually made that particular batch of crispy onions with this very sandwich in mind… Read more

Review: Merchantman

23 Queen St., Charlottetown, PEI – Website

Merchantman 1A

Date of Visit: July, 2016

On the third evening of my visit to Charlottetown, I planned on steak for dinner. Unfortunately, within 5 minutes of ensconcing myself at the restaurant of my choice, a freeform jazz trio started to perform, very loudly, right across the street. Now, I find jazz to be marginally more pleasurable than having shards of glass shoved into my ears so I quickly extricated myself and walked the three blocks or so down Queen Street to the Merchantman. Now, they say you should never order steak in a seafood restaurant, or vice versa, but sometimes, happily, ‘they’ turn out to be wrong… Read more

Notable Nosh: Grilled Salmon Skin

Grilled Salmon Skin

Whenever I grill Salmon or Arctic Char fillets with the skin still attached, I always grill it meat side down for a minute or two just to caramelize the surface, then I finish skin side down for the remainder of the cooking time. The result is a wonderful crisp skin that makes for a lovely tidbit for after the flesh has been eaten. Naturally, you are not limited to just cooking it this way, and the skin can be always be done separately if you are serving skinless fillets. Some like to deep-fry them with a little salt but others (the Japanese in particular) like the smoky depth you get from the grill.

I have featured the dish you see pictured above because it was not only well cooked, but presented very nicely too. Here, the salmon skin has been cut in to neat, uniform rectangles and is obviously not ‘leftover’ skin from a small fillet but rather belly skin intentionally reserved for this purpose. This is a nice choice because of the layer of fat that is absent elsewhere on the fish. The chef, in this case, served the finished pieces over extra thin cucumber matchsticks, and then drizzled everything with either oyster sauce or eel sauce (they taste quite a bit a like). The latter was nice with the cucumber and added just a little extra sweetness to the skin, but it was probably a bit superfluous other than for the nice visual effect…

Anyway, the grill job in this instance was really well done. Often, salmon skin is served very crisp (and this is particularly so with thin pieces without much fat). With the additional smokiness that comes from grilling, I find that the more crisply done pieces have lovely highlights reminiscent of bacon, with the mouth-feel even sometimes being quite similar. Here, though, the slightly fatty pieces have been grilled just to the point where they are crispy on the outer surface but with a lovely unctuousness on the other side. Really, it’s like enjoying uncured pork belly with the added bonus of a wonderful hint of the sea…

Risotto Inglese

Risotto Inglese 1

I had some braised beef leftover from another meal and I ended up using it in a type of dish l I cook for myself quite often. I decided to share it with you here as it is not only a genuinely good comfort food, it illustrates a particular method of rice cookery.

Now, I should begin by saying that, though I grew up calling this sort of meal a ‘Risotto’, it is actually more of a Pilaf. A proper Risotto is made with short-grain rice and a fair amount of hot broth is stirred in a little at a time to produce a creamy, sometimes even ‘soupy’ result. In my family, however, what we call Risotto was always made with long grain rice and was a much drier dish. The flavor was pretty much Italian, though, and we always served it with Parmesan Cheese, so, since this particular version of ‘Risotto’ has its roots in my English childhood, I am going to henceforth call it a ‘Risotto Inglese’… [ Read more

Review: Brakish

2 Lower Water St., Street, Charlottetown, PEI – Website

Brakish 1.jpg

Date of Visit: July, 2016

Brakish is housed in a quaint little building on the waterfront beside the downtown Charlottetown Convention center. It has a good selection of craft beers (and describes itself as a ‘Drinkery’), as well as a decent pub style menu which includes lobster. What enticed me to the  place, though, is that it hosts Gallant’s Oyster Bar on its pleasant back patio overlooking the marina. I had a hankering to try yet more of the local varieties of oyster and, accordingly, I made my way there late on a Sunday afternoon… Read more

Notable Nosh: The Oyster Shooter

The Oyster Shooter 1

At the Charlottetown restaurant called John Brown’s Richmond Street Grille, where I tried this delicacy, it is known as an ‘Oystered In’, and  consists of one raw oyster in a PEI potato vodka. The restaurant, on this particular day, was serving the ‘Raspberry Point’ variety. These oysters had not shown themselves to be at their best this year ( or so it seemed to me after several samplings) and so this seemed a pretty good way of consuming them. I was actually a bit surprised that the oyster was not already placed in the vodka when it arrived, but my waitress said they leave this part up to the customer. I chose to dump mine right in…

Anyway, it seemed a shame to toss the whole thing right back in one go, so I allowed myself to swallow the vodka right away and then chew the oyster before swallowing. The vodka, by the way, turned out to be the best I have ever had, with some lovely woody notes, while the oyster, I have to say, was actually improved by its ‘dip’. Indeed, I could quite cheerfully continue on with these all day, if , of course, I didn’t pass out first….

Chinese Preserved Sausage – 臘腸

Chinese Preserved Sausage 1

Sausages may be generically referred to in Chinese as  Xiang Chang (香腸 ), which essentially means ‘fragrant intestines’. This may sound a little unappetizing, or even alarming, at first, but one must recall that the traditional method of making sausages involves stuffing a mixture of meat and other ingredients into a long casing made out of either hog or cow intestines.

The most common type of Chinese sausage is the simple pork variety you see pictured above. It’s Chinese name, which appears in the title of this post, as well as on the front of the package, is pronounced   là cháng in Mandarin, but , in cookery books and the like, you most commonly see it referred to by the Cantonese ‘Lap Cheong’, ‘Lop Chong’, or some variant thereon. Again, the name includes the character for ‘intestine’ but the modifier, Là, specifically means the twelfth lunar month, which was a traditional time for preserving food, and thus indicates that these sausages have been cured… Read more

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

The Asian Grandmothers Cookbook

Home Cooking From Asian American Kitchens

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

WordPress.com News

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

food for thought

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

My food blog, written in Dublin, Ireland.

Gourmandistan

A fabled land of farmers, farm shares, fancy (and not so fancy) restaurants, family meals, food projects and more.

Follow

Get every new post delivered to your Inbox.

Join 690 other followers