At Cabela’s in East Hartford, CT.
At Bigelow Grille in Pittsburgh, PA in June.
Pecan Meadows rabbit with “English peas, Heirloom carrots, morel mushrooms pappardelle, pearl onions”, pasta, and watercress.
Kentucky Spring: “Jalapeno infused Jim Beam Bourbon, lemon, lime and fresh mint.”
House-made focaccia bread and dipping oil.
Water and plant.
Bigelow Grille patio.
Mojito ice cream.
Of course, I regret going to a fast food restaurant again. I’m usually disappointed. In this case, it’s clear that Burger King is skimping on the food and quality. I’ve tasted better boiled hot dogs, and I doubt the grill marks are authentic. They don’t give you a full hot dog, either. They cut a wedge out of each dog, not just slicing it for cooking reasons or holding the meager toppings. The dogs look skinnier than they should, and are overwhelmed by the buns. Burger King should be called Hot Dog Pauper.
I laid the filet skin-down on a large foil sheet, drizzled it with truffle oil, covered it with the seasoning, covered it with onions, covered the onions with the seasoning, sealed the foil, and roasted it for 15 minutes at 500 degrees F.
From the first onion, it was heaven. The onions picked up the flavor of the salmon, and vice-versa, in a good way. It would have been great without the seasoning, but the seasoning made it greater. I think the truffle oil made it the greatest. The fish was moist, flaky, and perfectly cooked. I’m making it again tomorrow.