Sunday, May 31, 2009

Fire Grilled Tilapia and Eggplant with homemade teriyaki sauce

 When in doubt on what to eat………Just fire up some coals……

Sometimes I find myself thinking about the ideal situation or place to enjoy a meal.  This has become even more prevalent due to the fact that TV constantly gives imagery of stranded Islands, I.E. Survivor and Lost, where people are set with the task of catching their own food, which is then set upon a fire….Such a simplistic existence resonates…..

 If only I could live in such a fantasy based on fresh and abundant fish roasting over a blazing fire……

But alas, I have realized that such a life is the one in which I live…..

Upon debating what to eat I was reminded of that beautifully and skillfully grilled fish, with crackling skin and soft pulp, which is forever eaten in the alternate world that is referred to as Japan.  I am reminded of the simplicity, yet luxury for which is enjoyed and revered by those who appreciate such an art.  The setting is on the Island, but down a set of stairs, beneath a building, in the middle of downtown, and placed in an upscale Japanese restaurant. 

But again, alas,  I have realized that I do not need to upscale my life to reach such simplicity…..

I can just fire up some coals, unfreeze some fish, and Grill to my hearts delight.


Tilapia Fillet



Date/bee honey

Soy sauce

Rice Vinegar

Sesame Seed Oil

Olive oil

Get the coals going on the grill.  In the meantime mix the Soy sauce, rice vinegar, honey, and sesame seed oil.  Use the Soy, vinegar, and honey to taste and add just a little bit of sesame seed oil.  Wisk together and let sit.  Cut the fillets in half and place a wood grilling stick.  Cut the eggplants and the zucchini into one centimeter thick slices, put on separate grilling sticks and cover with oil.  Cook the veggies first and if the fire is hot then it should take 10 to 15 minutes.  When they are done remove them from the fire and place the fish on, skin side down.  IT should cook in a matter of minutes.  Flip the fish once so both sides are grilled.   Take is off the grill splash it with the extra sauce and enjoy......

Monday, May 25, 2009

Tishbi French Riesling 2007

Here is a new review on a delicious and refreshing wine, with a great price tag, and goes with just about anything.....


Jack's Grandson

Thursday, May 21, 2009

Organic Brown Rice Udon, and Sweet Seaweed Salad.

Dried Wakame Seaweed

If you have a Japanese flair and are in the mood for something light crisp and sweet, this salad will touch the palate just right… 

I always find it rewarding to use seaweed in my cooking, as the seaweed leaves a wonderfully fresh taste on the food.  Especially for this recipe, I found that all the ingredients came together quite nicely.  In hindsight the salad could have used something else, maybe chunks of tofu, or even diced sweet potato, but besides that this was an enjoyable meal.


Organic brown rice udon

Dried Wakame Seaweed

Organic spinach

One small white or green onion

Date or bee honey

Fresh lemon juice

Soy sauce

Rice vinegar

Sesame Oil

The first step is to the soak the seaweed in water, as most types come pre-dried.  While the seaweed is soaking, heat a pot of water and when the water begins to boil turn down the heat all the way and add the udon.   Udon usually takes around 5 minutes to cook, but I would advice you to check the package instructions.  While the Udon is cooking, mix together the date honey, lemon juice, soy sauce, rice vinegar, sesame oil, and thinly chopped onion. When the noodles are done, shut off the water and ad a bowl of roughly chopped spinach to the pot.  After one minute drain the udon and the spinach together.  Rinse the udon with cold water until the noodles are cool.   Drain the Seaweed and mix it in a large bowl with the udon and the sauce.  Sprinkle with some sesame seeds or flavored sea salt and enjoy with a light white or rose wine.

Organic Brown Rice Udon, and Sweet Seaweed Salad.

Total price for two servings:  $5-6 

Recommended Wine:  Barkan Emerald Riesling 

Friday, May 15, 2009

New wine Review, 2007 Shiraz, Galil Mountain


I have my second wine review all ready to go....

2007 Shiraz, Galil Mountain, Israel 


Thursday, May 7, 2009

First wine Review

Check out my first wine review at my new Wine Blog

enjoy friends......

One more piece of cheese, please.

Since I was already in Sfat I figured that I might as well stop by the Hameiri family Dairy.  This was the same dairy that I visited a month ago.....

I could not help myself and went for some of the red wine encrusted Sfatit cheese.  This is by far one of my favorite cheeses in the world.  Fortunately they had just brought in a new batch of goats milk, so I was able to watch the process a bit....

Friendly as ever Ms. Hameiri, the older lady with short hair on the far left side of the picture, also set me up with a couple samples before I decided on the aged pecorino.   A little more crowded then the last time, so I did not get that free cup of coffee.....

Tasting notes:

Pecorino:  Extremely pungent, with hints of mellon, wild herbs, and citrus, followed by creaminess and a smooth after taste.

Wine encrusted Sfatit:   Light notes of merlot, with hints of butter sautéed mushrooms and sea salt.  Finishes with a tart creaminess reminiscent of an aged feta.   

Tuesday, May 5, 2009

This week I ventured up to the north of Israel, again.....

I had an interview at Dalton winery, so I decided that I might as well do some photography. The light was generally gray, with tid-bits of rain, which gave off the right effect on the photos. 

Most of these were taken in an open field, right next to Lake Dalton, which is just behind the mountain city of Sfat.   The rest are random shots from inside the mystic city.