Okay, so today’s post is a total deviation from “fitness, nutrition, life.” Maybe remotely tied to nutrition, as it has to do with food. But I am not putting this forth as “healthy” food. Maybe in some ways this is to prove that I am just like all of you…I do the best I can…I exercise and I try to eat healthy, most of the time. But my boyfriend and I like to go out to dinner ~ probably if I’m really honest, we average twice a week. Along the way I have tried to make a few of our favorites at home. With the wonderful world of the internet, it is amazing what you can learn about a specific recipe. I might not find the actual recipe, but I can find comments made such as “I asked the waitress what kind of cheese was on this” or “I asked the bartender for the recipe and although they couldn’t give me exact measurements, these are the ingredients.” So I google, I read and I experiment. And today I am going to share with you three things that I think I have perfected…so much so that they rival the restaurant versions…just ask my boyfriend.
So the idea for today’s post came from the fact that I made one of my restaurant specialties on Friday night (for the second time…you will all benefit from the additional experience I gained). I was talking about it to some friends who I had dinner with on Saturday night and our waiter even commented on “overhearing” me talking about my “swordfish reuben” and he thought it sounded amazing. Honestly, it is. I stole this from Legal C Bar, here in the Boston area. Legal Seafood is an institution here, although they have expanded into 8 additional states (outside of Massachusetts) and Washington DC. The owner lives in my small town, and I know his wife. The “C Bar” is a new concept restaurant, and they have a really long bar…my boyfriend and I love to eat at the bar, so this is ideal for us. My absolute favorite thing on the menu is the swordfish reuben. I have to say that the last time we were there, however, they had changed it to a “salmon reuben.” I was somewhat skeptical, but decided to give it a try…don’t bother. It did not compare at all to the swordfish reuben. If you go there, ask if they will make it with swordfish…next time I will. They are pretty accommodating. Or better yet, make it at home. I have researched and experimented…all you need to know is here: swordfish reuben.
Next up…Dan and I go to Capital Grille more than I should probably admit. I’m not saying weekly or even monthly…but for some people Capital Grille is for special occasions. I would say we go every 2-3 months. We sit at the bar, split a filet mignon and order one or two sides. The most amazing side is the Lobster Mac & Cheese (hey, I warned you it wasn’t necessarily healthy). With some online research and consultation with various mac & cheese recipes I had, this is what I came up with…Lisa’s Lobster Mac & Cheese. I buy the lobster already cooked and shelled at my local seafood market, Captain Marden’s. It is expensive (about $40/lb) but the lobster makes the dish amazing and honestly, I am far too lazy to buy lobster, cook it and shell it. 🙂
And my final gift to you is perfect for summer, assuming it ever arrives (currently we have MORE rain going on with a temperature of 52 degrees…). This is another attempt to replicate something from Legal Seafood ~ they really have the best sangria I have ever tasted. It took some searching to find the right ingredient mix & I’m warning you, the list is a bit extensive. You might have to do some looking to find one or two of the ingredients…but it is so worth it. Mix up a batch of this Summer Sangria and serve it at your first summer barbecue…but just be careful. It goes down so easy, but it packs a punch!
Let me know what you think and if you have any suggested improvements on any of my restaurant copy-cats.