You are currently browsing the tag archive for the ‘roe’ tag.
Popping into Washington DC, I decided to check out Jessie Taylor Seafood.
In my research, this open air seafood market has been around since 1794…that’s means this place is legit!
Jesse Taylor Seafood in Washington DC
Not filled with the typical tourists or buses with wrinkley gawkers from Florida, this safe haven of seafood is a great local establishment. No tourists = my kinda place.
So plot your GPS units down to 1100 Maine Ave SW in Washington DC.
Recommended dish? Maryland Blue Crab-duh!
I got crabs bitches!
I suggest a dozen crab per person. Get 6 male and 6 female.
Just like school, boys on one side, girls on the other side
This way, you can taste the differences in crabs (Females have sweeter roe). See the two crab carcass with orange-colored roe.
Crabs here are very much alive and feisty.
Once you got your dozen purchased, go across the alley and look for these guys.
On the spot – steam your crabs!
They will steam your crabs for you in bushel baskets.
Bushel baskets galore!
They will ask if you’d like your crabs steamed with or without spices. Get them spiced. Don’t be alarmed when they dig into a gigantic plastic garbage can pictured below and dump a generous cup full in with your crabs. That’s how it’s been done for years.
Spiced or not spiced?
Once steaming, they give you a ticket with a number.
Ordering your steamed crabs is pretty complex system
How do they know when they are done? Well, they have a few elementary school timers on the wall.
Bzzzzzz – Time’s up bitches!
Obviously not glorious conditions to work in, but well worth the wait.
Steam it baby
When done steaming, they will toss your steamed crabs in a brown paper bag.
Take bag to adjacent dock located about 100 ft away.
Bag of blue crab
Open bag and enjoy your crabs by the dock.
Put your face right in the bag and take in a deep breath of fresh blue crab goodness!
Throw your discarded shells to the waiting ducks in the area.
Crab al fresco
This isn’t pretty. Consider bringing napkins or towels.
BTW-female crabs have a different bottom. heh heh.
Females have….er….wider flaps
These wider flaps on their undercarriage will help you distinguish between male vs female crabs.
Pop off the flap
Pop the flaps open first to gain better access to the inner crab au jus. BTW-the best stuff in almost all crabs is the stuff in the head.
While dining dockside on blue crabs, enjoy watching the airplanes land at Reagan International Airport…
Romantic dockside dining
BTW-don’t bother with their clam chowder. It sucked. Nothing fresh about it.
Clam chowder from Jesse Taylor seafood
Bleh.
I’ve made better chowder in bed…well, that’s what I tell the hot chicks.
Overall, a great time with the locals from Washington DC hanging out dockside at Jesse Taylor Seafood in Washington DC.
QuarryLaneFarms reporting live from DC…
After rewatching the episode that Chef Anthony Bourdain (@NoReservations) preaches his love for bottarga, I had to have some.
No Reservations shoot in Sardinia
Even his wife’s thick Sardinian accent made this salted grated fish roe sound so unbelievable.
Ottavia Bourdain - I'd hit that - HAWT (Photo court Splash)
Basically they take the pouch full of roe from mullet or tuna and then salt cure it for 1-2 weeks.
cured
After salt curing, grate as needed.
Voila – you have bottarga.
So I saw it on the menu as a side at NoodleCat (@noodle_cat) so I had to order it.
Bottarga from NoodleCat
I was not impressed.
I was hoping to be punched in the fishy face - but I was dainty greeted with wisps of barely there fish.
I got more action in a tide pool on a windy day.
Maybe I just needed some fresh pasta w/ olive oil for #mixamixa of Bottarga.
I guess I’ve never seen Bottarga served at a Japanese noodle house before.
Maybe I should sprinkle Bottarga on Ottavia…
Ottavia Bourdain takes off her shirt onstage (Photo court of Miaminewtimes)
Ahem.
BTW-follow her hilariousness on the Twitter @OttaviaBourdain
Reporting live from QuarryLaneFarms…
Busy morning!
Deep in the heart of our lettuce patch
Aside from tending to the tomato patch, corn rows, the “giant” celery, herb garden, and lettuce patch this AM, we were reflecting on the amount of sushi we had last night. Note: Once that sushi ball starts rolling, nothing can stop it.
A formal review will be forthcoming about Aeoshi Cafe in Cleveland Heights our quiet secret little place for sushi. But to get you drooling we submit these two pictures for your review.
First off, we feel that Aeoshi Cafe has THE BEST EEL in Cleveland. Hands down the best.
The BEST Eel in Cleveland
Sorry Sushi Rock (@SushiRockOhio), Matsu aka Sasa Matsu, Aryoshi, etc…they have you easily beat. It has to do with the eel itself, the sauce, and the rice. Can’t exactly explain it…except to say that for us, it is the best piece of eel around. Maybe this could be our cue to do an eel only post. Hmmmmmmm.
Chirachi, at least in the Cleveland area, isn’t as popular when compared to other Japanese entrees (blah standard teriyaki chicken). But the large variety of various fish, roe, and bed of sushi rice, trust me, this is the best value type of sushi for your money. For those that can’t figure it out, here a link to a previous entree (haha) about Chirachi or if you need, here’s the Wikipedia entree too (haha-detailed huh?).
Chirachi, Sushi for Foodies
Often times, spelling is slightly different. Chirachi, Chirshi, Cherashi (OK-if they spell it “Cherashi” don’t eat it). But count on a standard order from us as we feel this as the standard comparison for quality and sushi preparation. More details? We’ll dive deeper into it later.
So that being said, I applaude those that try something new or even just a new place. Surprising, small mom and pop operations yeild superb experiences that cannot be duplicated by national chains…no matter how good their market. Because “Eatin’ good in the neighborhood” rhymes better than it really is…
Sux
Adventurous foodies and diners that take that extra step, are rewarded with a chef’s smile and food from their hearts.
Muncha muncha!
Reporting live from QuarryLaneFarms…
