Sunday, September 16, 2012

Grilled Tilapia & Poached Egg Over Warmed Spinach

 by True Foodie

This was one of those meals you just make on a whim. I wanted something healthy but delicious.


Cooking Spray
Salt & Pepper

In a skillet sprayed with cooking spray, toss in some baby spinach, however much you like...just remember it reduces in size, but since we're just "warming"it and not sauteing it, don't over do it.  Toss the spinach around until it's soft and warm then plate it.  In the same pan, add tilapia that has been seasoned to your liking. I only used a pinch of sea salt and pepper. Don't over cook it. I found that using high heat made it crispy on the outside and cooked to perfection on the inside...about 3 to 4 minutes on each side. While the tilapia is cooking, poach an egg or two, however many you like. I use about a table spoon of cider vinegar in my poaching water to help it shape nicely as I turned it over and over with a wooden spoon. Take the poached egg out and place on a paper towel, then over the warmed spinach. Next, place the cooked tilapia over the poached egg and warmed spinach. I break the egg before eating...the thickened, warmed yolk becomes a rich, dressing or sauce of sorts.  Enjoy!

Saturday, September 15, 2012

Juniper, Tulsa, 1st visit:

 I've been to Juniper a few times and haven't had the opportunity to blog on it, but it's just too good not to.

The following blog post has to be prefaced with a statement that isn't meant to offend anyone, it's just so you know what to expect.  The food is Top Chef worthy at minimal and if it's large portions you want, you'll need to stick to chain restaurants. There I said it. Moving on.

 We started with a couple of unique and delicious cocktails...

bloody martini

Serrano pepper, lemon and lime infused vodka 
bloody mary mix, fresh lime juice

rosemary lemon drop

Tanqueray gin, rosemary simple syrup

Then for our starters, we tried the pork belly...mmm, pork belly. It was flavorful, juicy and beyond delicious!

natural farms maple glazed pork belly

brioche crouton

Next, we sampled the saffron grilled shrimp served atop rosemary pesto "flan"...nothing short of melt in your mouth savory goodness. The food is rich and packed with flavor.

saffron grilled shrimp

rosemary pesto “flan”, grilled pearl onions

 For the main course, we had the brown butter trout and Colorado lamb chops...oh the flavor in these meals can not be expressed in writing. You'll just have to go sample this on your own. It's one of life's regrets if you don't! I ordered my lamb chops medium rate...words can't describe I say!

Colorado lamb chops

truffled white bean puree, roasted tomato, fennel panzanella
 This trout literally melted in your mouth with buttery goodness.

brown butter trout

brussels sprouts, cauliflower mash, lardons 

We finished our evening off with a mocha creme brulee, which I believe is not on their spring menu but hopefully will be back on the menu this fall. I ordered a black coffee with this and it just hit the spot...velvety, smooth, creamy and exquisite.

crème brulée

mocha creamy goodness

I can't wait to go back...there are so many cool, locally owned restaurants in Tulsa, with places like Juniper, it's hard to give them all a try and share equal rotation :-)

Find Juniper:
In Person:     324 East 3rd Street, Tulsa, OK 74120
For Reservations Please Call: 918.794.1090
Juniper Restaurant & Martini Lounge on Urbanspoon