Take me to Jaleo (DC that is)

Most chez plouffe followers have probably heard Rod and I rave about our new favourite restaurant in Vegas, Jaleo, at the Cosmopolitan hotel. Jaleo is the renowned Spanish tapas restaurant of chef José Andrés and originated in Washington, DC. So you can imagine what restaurant was at the top of my list when we moved to  a hotel downtown while in the DC area on business last week. JALEO DC!

The atmosphere was completely different than in Las Vegas, but the kitchen at Jaleo DC didn't disappoint. Most of the menu was the same with some interesting variants. The food was amazing!

After comparing the two I think I still prefer Jaleo LAS, mainly for the atmosphere (they have a giant paella pit in the centre of the restaurant!). The food was equally delicious and I will continue to recommend this restaurant for Vegas and DC visitors alike.

Link to our visit to Jaleo LAS in May 2011 with Emily and Sander Duncanson.
Link to our visit to Jaleo LAS in January 2011 for our anniversary.

The mysterious Fanny Bay oysters from Washington state...

So, while at Hank's Oyster Bar in Alexandria, Virginia, last week, I was thrilled to see on the fresh catch board both Fanny Bay and Malpeque oysters. My favourite oysters, both Canadian, just Pacific versus Atlantic. The photo below was taken after the chalk board was updated (around 10 p.m.) and the Malpeques had been erased since the kitchen was out. I was a little shocked to see that the Fanny Bay oysters were marked with a "WA", indicating they were from Washington state. I was positive this was incorrect since Fanny Bay oysters are the dish of choice whenever Rod and I visit his parents on Vancouver Island, BC, and we drive through Fanny Bay on the way to Nanoose Bay where they live. Anyways, I didn't raise it with our server since I figured she wouldn't know and I wanted to look into it since there must be some story as to why they weren't marked as "BC" (British Columbia) oysters.

Now back home, and blogging about my trip, I decided to investigate the mysterious Washington Fanny Bay oysters. Turns out, that back in 2007, Fanny Bay Oysters Ltd. was taken over by Taylor Shellfish Farms of Washington (state). The details of the deal are in this canada.com news story. Fanny Bay's oysters remain British Columbia oysters, and their website states they are "Part of the Taylor Shellfish family of farms". So, mystery solved. Hank's Oyster Bar gets their Fanny Bay Oysters from Taylor Shellfish out of Washington and assumed the oysters were from Washington state like the company. I looked for an email address for Hank's to send them this information so that they could display the origin properly on their chalk board but there's none to be found on their website.Case closed.

For my East Coast family you'll be happy to know that the Malpeque oysters were correctly labled "PEI". Click here to learn more about Malpeque oysters.

Natalie's super scrumptious halibut fish cakes

Rod is out of town this weekend so you know what that means? FISH!!!
(For those who aren't aware, Mr. Henderson is anaphylactically allergic to swimming/scaled fish)

After dropping Rod off at the airport for his direct flight to New York City (yes, he'll be there for 9/11, he has an investment conference to attend), I stopped by one of my favourite seafood markets Blu Seafood and Market to pick up some dinner. After tasting the delicious fish cakes (smoked salmon and halibut) at Ally and Michael's wedding last weekend I was determined to make my own. Boy did I succeed (if I do say so myself!) My fish cakes were amazing! I served them with fresh Taber corn on the cob and home made tartar sauce.

I polished them off with a glass of VOGA pinot grigio, which I have nominated my "drink-alone wine" since I always seem to buy a bottle when Rod is out of town...

Recipe for Natalie's super scrumptious halibut fish cakes:

1/2 lb halibut fillet, poached
3 small new potatoes, leave peel on, boiled
1 egg yolk
1 tsp Miracle Whip
1 small mild hot green hot pepper, finely diced
1 T finely diced white onion
1 tsp Worchestershire sauce
2 tsp pureed garlic
salt
pepper

1 egg beaten
bread crumbs
vegetable oil

Boil potatoes and then mash them. Pull poached halibut apart with a fork, mix into mashed potatoes. Mix in egg yolk, Miracle Whip, Worcestershire sauce, green hot pepper, onion, garlic, salt and pepper. Chill for 30 minutes. Form into patties and chill for another 20 minutes. Place beaten egg in one bowl and bread crumbs in another. Heat oil in non-stick frying pan. Dip cakes into egg, then coat in breadcrumbs. Place in hot oil and fry until golden brown, turn in between. Place on paper towel after frying to absorb excess oil. Makes five fish cakes.

Tartar sauce
3 T Miracle Whip
1 t relish
1 t grainy mustard
1 t lime juice
1t barbecue sauce

Mix all ingredients until blended. Serve sparingly on the side of fish cakes.