#DOMODOMO - Japanese Restaurant

I was dubious about this restaurant at first. I have it a chance because of the review.  Amazing is an over used word - it's beginning to annoy me.  Therefore, I will simply say outstanding!

The yuzu foam on my oyster lent a perfect mild citrus touch to my oysters that I saved some for the other 4 on my plate.

My salad with shrimp was alright but I think next time, I would rather have the cucumber salad our friend had.

The chawanmushi said my friends was excellent.

Uni pasta - this is so far a better version I have had.  Maybe because I like the soupy sauce with cheese taste but it was very light.  It really did not need the uni.  However, it complimented each other since uni tends to be milky in taste when I eat it.  It is served with a little black caviar on top - not the cheap kind. 

They had Hojicha pudding which is like a green tea cream in a cup (little amount) with some gel on top - maybe just to sweeten a bit as you spoon the dessert garnished with some seeds on top.  Not too sweet.

Oyster sampler below had yuzu foam in the biggest oyster. It was so good I asked for more foam and she gave us more for my other oysters.

Black ink pasta with cheese sauce (you only taste a hint of it in the beginning and then it goes away) with black caviar on top of the uni.

Megu Toro Hand Roll - the toro inside is chopped and not very generous.

Deasert: Hojicha Pudding.  It is macha tea base with some gelee on top so it sweetens the matcha mixture below which is like a panacotta.

THE CLAM - Restaurant

Located somewhere in the West Village bordering TriBeCa is this neighborhood restaurant serving such good dishes mostly with clams.  But his recipes are beyond the norm because he uses high quality ingredients and has refined the usual dish we know.

Co-Owner/Chef Mike Price was here today so I decided to have a photo with him!

For starters: the clams were so fresh and the lightly crumbed crumbs on the baked clams has parsley and other herbs in it. My sister said, next time she'll have 2 orders of this as a main course.

The clam pizza is studded with clams, it can be your full meal.  The crust is thin and crisp.

We also ordered the ravioli. It was so delicious!

My spaghetti with fresh Al-dente cooked pasta is another dish. The sauce is not your ordinary tomato sauce. I will come back for more.  It had a different taste to it.  He told me the secret - which I will keep.

One of us ordered their Pat La Frieda burger with their own sauce and herbed  fries!

I also had The Clam chowder which I forgot to take a photo of.  It's not your ordinary clam chowder.  It also had big pieces of meaty cubed bacon-like or pancetta pieces.

This is my new favorite restaurant in the city. They've only been here for about 8-9 months.

The Clam

420 Hudson at., NYC, NY

m.theclamnyc.com/

Subway: Take the 1 train to the Houston Street stop. Walk one block west on Houston to Hudson Street. Continue north on Hudson Street for two blocks.

Hours

Dinner is served Monday - Thursday 4:00pm to 11:00pm, Friday & Saturday 4:00pm to 12:00am, & Sunday 4:00pm - 10:00pm.

Lunch is served daily from 11:30am to 4pm.

Giant Shrimp for Dinner

This is an easy dinner but you have to have the right ingredients.

I started off with a giant shrimp a out .55 of a lb.

PREPARATION:

2 TB. Utter melted

1-1/2 TB of miso paste

Fleur de sel to season the shrimp with.

Cut the shrimp from head to tail in the back.  Split the body open and season the shrimp with fleur de sel. 

Generously  pour the butter miso mixture (make sure you incorporate the miso with butter well)  on too if the entire shrimp.  Broil in LI setting for about 6-7 minutes. Remove to cool off.

Don't overcooked the shrimp.

I served this with Padron peppers sautes in olive oil and seasoned with Fleur de Sel.

I happen to have left over crab fries rice, so here, you see it served with it.

Squeeze lemon and you have a wonderful dinner!

MARY'S FISH CAMP #seafoodrestaurant

Hands down, I still love this place. 

Below is what I ordered.

Best seafood which I balance with sinful to die for desserts.

It's like going to a local neighborhood spot in a little town with crafty upscale seafood dishes prepared very well.

My fried green tomatoes are perfect - just smashed and lightly battered with an incredible jalapeño buttermilk sauce.

Close up of my green tomatoes.

Close up of the Day Boat Scallops

Best seafood which I balance with sinful to die for desserts.

My sinful dessert - fudge sundae with peanut brittle on top

With mostly peanuts. Love it! Hot fudge sundae has a peanut brittle on top where it's practically peanuts and not sugar - with very thick dark fudge. You can order it smaller which I did.

TSUKIJI SUSHISAY #Tsukijimarket

I had to look for this restaurant which I ate at in 2010.  My memory is still good. After walking through stores each aisle, with patience, I finally found it.  I never knew the name then.

Such reasonable price for an Omakase.

So of course I added even a few more.  Freshly  caught that day! 

I had toro (fatty tuna on the front left, squid, ebi in the back (shrimp), crab meat behind, my favorite uni (sea urchin) in gold 2nd from the right and fish roe on the right.

Showing me the shell if the live large clam family below:

It still wiggled after he cut it. That fresh.

Another extra seafood I asked for that I don't see in the US.

I will always go back to this place.

#Tsukiji Sushisay

I highly recommend!

www.tsukijisushisay.co.jp/

FRIED SHAD ( #fishrecipe )

First I coated my flounder fillet from with seasoned bread crumbs (mine was the New Orleans kind).

Fried it in olive oil. 

Then remove the fish and fry sliced onions (1/4 of medium size Vidalia onion) and 1/2 of sliced red pepper.

Pour in about 1/2 cup of white wine and clean pan. Let it boil to evaporate stirring the vegetables.  Season with about 1TB of paella seasoning and some fleur de sel or flakey salt.  Keep sautéing till a little limp - when cooked but still crispy, remove and pour over your fish.

Rice:  use left over rice.   Add more olive oil in same pan and crush a peeled garlic and sauté till golden brown.  Add the cooked left over rice.  Season with fleurand serve.  It will pickup the rest of the color from the pan.

Squeeze lemon and eat!
I loved it.
This is how I use the seasoning.

RUSS & DAUGHTERS CAFE #smokedsalmon

As a regular customer at their over 100 years old store in the Lower Eastside where I buy the best smoked salmon and herring available in the city, I remembered to stop by their new cafe a couple of blocks away south of their store.

It looks like a glamorous diner all sleek and clean.  The daughter recognized me and was pleased I stopped by to try.  I had her describe the items so I could decide what to order.

I am happy with their borscht. 

It is a little thick but really delicious.  No skimping in the ingredients used served with a light crisp pumpernickel or was it rye bread?

The green salad was very light with baby kale, frisée, capers and dill.  Very healthy!

I chose the hot and cold smoked salmon spread served with their homemade waffle potato fries.  This was excellent!  Very good a still reasonably priced.

As a dessert, I opted for the chocolate egg cream.  It was just a bit thicker than I wanted.  It was more like a milk shake.  But the bar tender was kind enough to add more seltzer when I wanted it watered down.

I want to go back again to try their fish chowder next time.

In case you like alcohol, yes they do serve wine and hard drinks too.  They also make their own non-alcoholic beverages - about 5 kinds.

RUSS & DAUGHTERS CAFE

127 Irchard St., New Yirk, NY 10002

(212) 475-4881

SOFT SHELL CRAB

It's in season! It's also more expensive now.  But it's so easy to make and so delicious!

You can use any seasoned flour, cornmeal, or even packaged breadcrumbs. 

I used olive oil to fry it in this time which I normally don't but I felt like having the Mediterranean flavor tonight.

For my vegetable, I made dandelion greens (also in season) sautéed in thick bacon pieces (preferably without preservatives), minced shallots and garlic,  some white wine, organic raisins and some maple syrup to balance the bitterness seasoned with sea salt flames at the end.

 I had to have a cup of mini organic arugula with balsamic glaze and oil.

Before dinner, I warmed up some baguette crisp and had some cheese and Iberico chorizo without sodium nitrates.

SIMPLE LOBSTER #Lunch

Using my left over lobster claws, #EricKayser's croissant:

Season it with Craig's lobster love seasoning or a little Old Bay Seasoning drizws with melted unsalted butter.  A delicious quick lobster sandwich lunch!

Also eating my left over white asparagus that I trimmed, and boiled (not steamed) for about 8-10 minutes which I dip in my aioli mayonnaise.

To make Aioli Mayonnaise:

Just get a garlic through a garlic press and mix well with good mayonnaise.

You can use the same mayonnaise for cooked mini cooked potatoes.