Tuesday, July 23, 2013
Sunday, July 21, 2013
Malbec wine and basil lime marinated wild caught Chilean sea bass kabob
Let me know if you have any questions or need help.
Obviously the fish is the most important part of this process and therefore it is very critical that you get the right fish, otherwise the true potential of this entrée would be compromised. In order to get the right fish, there are few spots in and around Washington D.C that sell very good quality fresh wild caught black Chilean sea bass. The fish market on the waterfront has the freshest fish and I normally get my fish from them when it comes to cooking at home. But for those of you who live in the center or around the city of Washington, your best bet would be Whole Foods Market either on Wisconsin Ave in Glover Park DC or the one on Wilson Blvd in Arlington VA. Whole Foods has the best wild fish compared to other grocery stores.
8oz of sea bass is needed per serving, so if you are cooking for 4 people, then you'd need to get 2lbs of the fish, if its for 2 people, then you'd need only 1lbs.
When buying the fish, ask who's ever is serving you, to give you the center cut fillets. This is important because its the firmest part of the fish which contributes big time when it comes to skewering and grilling this amazing fish.
Once you have the fish, you'd need to cut it into 3 inch cubes. Do not take the skin off. The fat on the skin provides a lot of flavor.
THIS IS DESIGNED TO SERVE 4 PEOPLE.
How to make the marinate using a blender:
You need a 1/2lbs of fresh organic basil leaves (pluck the leaves from stems), 1 cup of Argentinean Malbec wine (preferably from Mendoza), 1 whole peeled organic lime, 1 whole peeled organic orange, 1 tablespoon of sea salt, 1 tablespoon of black pepper, 2 table spoon of raw sugar, 1/4 cup of extra virgin olive oil, and 1/2 cup of heavy cream.
First, poor the wine and the heavy cream in to the blender then add the basil, orange, lime, salt, black pepper, raw sugar and olive oil.
Blend everything until the whole mix has completely liquefied.
How to marinate the fish:
Once the marinate is ready and you have cut the fish into 3 inch cubes, all you need is, to place the fish in a container that can be covered completely. The size of this container should be something similar to size of a shoe box. Once you have the fish in the container, you will need to poor the marinate over on top of it so the fish can be marinated over night in your refrigerator.
How to grill the fish:
When you're ready to grill the sea bass, make sure you are using a charcoal grill and that you have placed your charcoal in a hill shape so it provides equal amount of heat throughout the grill.
Skewer the fish cubes on the wooden skewers and place them on the grill for them to cook. Using a tongue, keep flipping the skewers so the can be cooked evenly. Once the fish gets a brown goldish crust, that's when you know your fish is ready.
You can enjoy the sea bass kabob with any kind of salad, rice or pasta. It goes with everything..... I hope you all enjoy this recipe like as many of my guests have enjoyed this amazing dish.
Please let me know how you have enjoyed it.
Bon Apetit!!
Obviously the fish is the most important part of this process and therefore it is very critical that you get the right fish, otherwise the true potential of this entrée would be compromised. In order to get the right fish, there are few spots in and around Washington D.C that sell very good quality fresh wild caught black Chilean sea bass. The fish market on the waterfront has the freshest fish and I normally get my fish from them when it comes to cooking at home. But for those of you who live in the center or around the city of Washington, your best bet would be Whole Foods Market either on Wisconsin Ave in Glover Park DC or the one on Wilson Blvd in Arlington VA. Whole Foods has the best wild fish compared to other grocery stores.
8oz of sea bass is needed per serving, so if you are cooking for 4 people, then you'd need to get 2lbs of the fish, if its for 2 people, then you'd need only 1lbs.
When buying the fish, ask who's ever is serving you, to give you the center cut fillets. This is important because its the firmest part of the fish which contributes big time when it comes to skewering and grilling this amazing fish.
Once you have the fish, you'd need to cut it into 3 inch cubes. Do not take the skin off. The fat on the skin provides a lot of flavor.
THIS IS DESIGNED TO SERVE 4 PEOPLE.
How to make the marinate using a blender:
You need a 1/2lbs of fresh organic basil leaves (pluck the leaves from stems), 1 cup of Argentinean Malbec wine (preferably from Mendoza), 1 whole peeled organic lime, 1 whole peeled organic orange, 1 tablespoon of sea salt, 1 tablespoon of black pepper, 2 table spoon of raw sugar, 1/4 cup of extra virgin olive oil, and 1/2 cup of heavy cream.
First, poor the wine and the heavy cream in to the blender then add the basil, orange, lime, salt, black pepper, raw sugar and olive oil.
Blend everything until the whole mix has completely liquefied.
How to marinate the fish:
Once the marinate is ready and you have cut the fish into 3 inch cubes, all you need is, to place the fish in a container that can be covered completely. The size of this container should be something similar to size of a shoe box. Once you have the fish in the container, you will need to poor the marinate over on top of it so the fish can be marinated over night in your refrigerator.
How to grill the fish:
When you're ready to grill the sea bass, make sure you are using a charcoal grill and that you have placed your charcoal in a hill shape so it provides equal amount of heat throughout the grill.
Skewer the fish cubes on the wooden skewers and place them on the grill for them to cook. Using a tongue, keep flipping the skewers so the can be cooked evenly. Once the fish gets a brown goldish crust, that's when you know your fish is ready.
You can enjoy the sea bass kabob with any kind of salad, rice or pasta. It goes with everything..... I hope you all enjoy this recipe like as many of my guests have enjoyed this amazing dish.
Please let me know how you have enjoyed it.
Bon Apetit!!
Thursday, July 18, 2013
La Sandia (Tyson's Corner)
Luckily, my sister and I were talking about if there are any good restaurants left in Tyson's Corner since the corporate restaurants have taken over that whole market. She mentioned how she wasn't really thrilled by Seasons 52, Coastal Flats, or Brio. So we started to talk about La Sandia and how neither one of us had been there. And so we decided to try the place out. As we went in the restaurant, the host noticed us and walked us to our booth. We were immediately greeted by the server and placed our orders. I ordered their fresh Watermelon juice which was really refreshing.
My sister stuck with water and we went for our entrees. She ordered the shrimp and chicken fajita which were dry. The shrimp was not soft and it was very chewy. The chicken was pretty much the same. But the main reason why I decided to write about this place, is because of how good their skirt steak that was topped off with grilled bell peppers. That steak was one of the most tender and tastiest steaks I have ever had. I didn't even need a knife to cut the meat. The sauces that were on the side compliment the steaks really well.
Friday, June 21, 2013
Glory Days (Fairfax)
After being forced by my friends to come check this place out, I was actually really impressed! I have a personal rule: DO NOT DINE IN CHAIN RESTAURANTS! After being convinced, I decided that I should break my own rule for once and try this place out! And I am glad I did. My friends and I were extremely hungry. As we walked in, we were immediately greeted! That was a good start! Then, we were taken to our booth. As we were walking to our table, I noticed that the restaurant was extremely clean which you normally don't see chain restaurants. Shena, our server greeted the table and brought our drinks right away! We ordered the prime rib steak with steamed broccoli and carrots. The steaks were cooked perfectly and thy were very tender. The presentation looked really nice and overall, the experience was amazing! One of the managing partners came over to the table and introduced himself which shows that this restaurant emphasizes on guest relations! They have wings night which I need to check out. Im a huge diehard Redskins fan and they broadcast just about every game at their sports themed bar.
Definitely worth going back and I hope the experience will be the same next time I go back!
Thursday, June 20, 2013
Martins Tavern (Georgetown)
My friend and I went to Martin's for dinner. We were immediately greeted by the hostess. We were sat in the famous booth 3 where JFK proposed to Jackie which was pretty cool. And as soon as we were sat i noticed that the NBC news Anchor Chris Mathews and his wife were sitting in the next booth over.
The place has a great atmosphere and it is often that you might just notice someone famous there.
As far as the food goes, we ordered three apps and two main courses.
The three apps were the mussels, Pan seared Sesame Tuna and Lump Crab Cocktail that was were amazing. As far as the entrees goes we ordered the Meatloaf and Chicken Marsala. I was not impressed with the Meatloaf hence why i gave them only 4 stars on other sites. As a chef, I have seen many types of meatloaf I know other places can make better meatloaf. The Chicken Marsala was sensational and plenty enough for us to take home.
The service was on point and our server Alejandro made sure that everything was delivered on time. Our drinks were filled as soon as they were empty. This place has been around since 1933. Its been passed down from Grandfather to Grandson. Its the oldest family owned restaurant in DC. And just about every American President has dined at Martin's since the 30's.
Their consistency with their food and service that's been around for that long, Is impressive.
This is one of my top favorite restaurants in DC ranked at number 10.
Always make reservations. They are a very busy restaurant.
I will def go back.
The place has a great atmosphere and it is often that you might just notice someone famous there.
As far as the food goes, we ordered three apps and two main courses.
The three apps were the mussels, Pan seared Sesame Tuna and Lump Crab Cocktail that was were amazing. As far as the entrees goes we ordered the Meatloaf and Chicken Marsala. I was not impressed with the Meatloaf hence why i gave them only 4 stars on other sites. As a chef, I have seen many types of meatloaf I know other places can make better meatloaf. The Chicken Marsala was sensational and plenty enough for us to take home.
The service was on point and our server Alejandro made sure that everything was delivered on time. Our drinks were filled as soon as they were empty. This place has been around since 1933. Its been passed down from Grandfather to Grandson. Its the oldest family owned restaurant in DC. And just about every American President has dined at Martin's since the 30's.
Their consistency with their food and service that's been around for that long, Is impressive.
This is one of my top favorite restaurants in DC ranked at number 10.
I will def go back.
Wednesday, June 19, 2013
My first blog about food!!
Hello Everyone. My name is Sebastian Oveysi and I am the Executive Chef and Managing Partner of Amoo's House of Kabob In Mclean VA. My family has owned Amoo's since 2007 and we have come along way since then. Currently, Amoo's is ranked one of top five restaurants in McLean on yelp.com and tripadvisor.com. Amoo's was also awarded the best restaurant in McLean by The Greater Mclean Organization last month.
The restaurant is doing really well and that is the result of dedication and devotion that my family gives to Amoos. Starting with my fathers golden touch to my mothers lip smacking recipes.
We are continuing to grow through our delicious food and unforgettable service along with intense PR and marketing strategies.
But as much as I love to talk about Amoos and how well we are doing, I think I will dedicate this blog to talk about other restaurants in the area that I really enjoy. I will leave Facebook, Instagram and yelp to talk about Amoos.
Most of the blogs you'll see I post here will not be about places that I am welling to try or because they are new, but rather about restaurants that are very established and have been around for a long time. I will talk about why these restaurants are still operating and successful and what's my favorite of their selections.
And Finally, other blogs I post will be about recipes and dishes that I personally love to cook and share with my friends and family. I will always make recommendations and suggestions.
looking forward to see everyone on here reading my blogs.
P.S Im completely open to ideas on how to write better. So if you have a suggestion, please feel free to write me, as I have tons of room for improvements.
The restaurant is doing really well and that is the result of dedication and devotion that my family gives to Amoos. Starting with my fathers golden touch to my mothers lip smacking recipes.
We are continuing to grow through our delicious food and unforgettable service along with intense PR and marketing strategies.
But as much as I love to talk about Amoos and how well we are doing, I think I will dedicate this blog to talk about other restaurants in the area that I really enjoy. I will leave Facebook, Instagram and yelp to talk about Amoos.
Most of the blogs you'll see I post here will not be about places that I am welling to try or because they are new, but rather about restaurants that are very established and have been around for a long time. I will talk about why these restaurants are still operating and successful and what's my favorite of their selections.
And Finally, other blogs I post will be about recipes and dishes that I personally love to cook and share with my friends and family. I will always make recommendations and suggestions.
looking forward to see everyone on here reading my blogs.
P.S Im completely open to ideas on how to write better. So if you have a suggestion, please feel free to write me, as I have tons of room for improvements.
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