screw southbeach

...well, maybe not if it works well for you but spring is in the air and our favorite nutritious antioxidant donating fruits are in season, local and affordable! You should never pass up an opportunity to fill your fruit bowl (and belly) with fresh fruits like blueberries, cherries, raspberries, blackberries, kiwis, tomatoes, or even peaches (which don't have a significant source of any one vitamin or mineral but are SO yummy!).

Phillips Seafood

If you live in DC, VA, MD or DE you probably know about the Chesapeake Bay seafood giant, Phillips. If not, rest assured 7 out of 10 restaurants in the United States use Phillips brand crab meat (most if it is the swimming crab from South East Asia, a not terribly distant cousin of our Chesapeak blue). I think I remember reading all this in the City Paper a couple years back. Well, at the Baltimore Harbor, on DCs SW waterfront, and I'm sure now scattered here and there up 95, are these seafood restaurants. Anything in or near rest stop I recommend passing by quickly. There, my crabcake was all bread and soggy while hush puppies were burnt and dry. If however you manage to make it to the Harbor, DEFINITELY give it a shot. Even their $30 buffet which may consist of starchy soups, iceburge lettuce salads, crab mac-n-cheese, and crab imperial isn't even half bad. I left the corn dogs and fried chicken and just stuck with crab legs, steamed mussels and crawfish. There def is something for everyone there and you'll be sure to get your fill.

broccoli rabe

Such a healthy delight- and a super cheap meal when they're in season. Buy 2 or 3 bunches of broccoli rabe, sometimes called rape or rapini, wash them well, and cut off the very tips of the stems. In a large pasta pot with a touch of olive oil throw in a loosely chopped onion (and garlic if you like) and a generous amount of hot pepper. If you have pine nuts you can throw a handful in as well, if not no worries. On top of all that drop in your broccoli rabe, cover and leave on medium to low heat till they're cooked to your preference. Once they soften and start to reduce in size you can uncover to let some liquid evaporate. Lovely bitter greens, extremely refreshing and healthy.

Nothing beats pasta with white wine little neck clams

So simple and so delicious. In a deep pan or pot sautée just a touch of garlic or minced onion in olive oil, add a mouthful or two of white wine. Add fresh little neck clams (be sure to wash the outside first), a sprinkle of black pepper and fresh parsley. Cover and on low-medium heat steam them a few minutes till they open. Discard any that remained closed and pour the rest over aldente linguine or spaghetti. Perfect from Christmas eve to mid summer.

ANOTHER WINNER bobo Brazil, Sushi Samba Miami

bobo Brazil seared kobe beef, avocado, kaiware, shiso, red onion & chimichurri ponzu 15.00

A MUST ORDER.

Sushi Samba Miami

Sushi Samba is always fabulous but I just have to quickly point out Sushi Samba Miami had THE BEST tempura I've ever had. Considering I used to work in a Japanese restaurant I'm usually a snob when it comes to sushi and Japanese food but this was delicious!

sesame crusted pineapple soy porterhouse

One of the best things I've made in a while. It was the occasion for a nicer meal so I picked up two fresh porterhouse steaks and dropped them in a tupperware container with enough pineapple juice so their bottom half was submerged. I then gave them a generous coat of soy sauce and a sprinkle of garlic powder and left it covered in the fridge overnight. The day after I 'fired-up' my nonstick electric indoor grill, took out the steaks, laid them on on a plate and coated both sides with sesame seeds. When the grill was hot I threw on the meat and let it cook till I got charred lines on both sides which left it a medium, medium rare. I served them with a sautéed Brittany blend of string beans and carrots, brown rice with basil, and a Polish coleslaw of vinegared cabbage. SUCH a delicious meal- The naturally pineapple sweet steak with savory soy sauce and toasted sesame seeds created such a delicious marriage of full flavor. I give this an A++!