Lunch at Coastal Kitchen

I was trapped in a waiting room downtown, sitting quietly while my appetite roared. Hunger pangs gnawed at the edges of my thoughts, stomach rumbles grew in volume, and I was SO ready for lunch. RL took pity on me and proposed a quick trip to Capitol Hill for lunch at  Coastal Kitchen, a favorite restaurant in years past. Good choice. The place has changed a bit, been renovated and even added an oyster bar since our last visit.  I was ready to love it once again.

Our booth had flat wooden seats that really needed cushions for comfort, and more frequent cleaning so diners could slide in and not stick to mystery goo. This was not a great re-introduction to an old favorite. Luckily the Kitchen has retained its quirky neighborhood hangout vibe and the food hasn't missed a beat. Coastal is known for seasonal menus based on a regional theme, and this season it's all about New Orleans. Check out some of the tempting NOLA menu items, along with ongoing Coastal favorites (menu link). I'm ready to return and work my way through more of the seasonal dishes, beginning with breakfast and a Sazerac Slam, or maybe Shrimp and Grits...

Calamari Lonesome - With fried lemon, garlic, scallions and herbs alongside house-made aioli. 

RL's plate arrived piled high with calamari rings, rounds and tentacles, squid so tempting I almost forgot to grab a photo with the cellphone. Fried lemon? mmmm, tasty. Fried basil? interesting, but not special. The calamari were a bit undercooked, but only slightly. He We ate it all with gusto - calamari, lemons, scallions and herbs.

Rasta Roll-Ups - Chicken marinated in tropical spices, sautéed with poblano peppers and onions, served in grilled tortillas topped with Jamaican aioli. Served with black beans.

"Good choice" was the waiter's comment on this selection, and he was right. I will order this again. The chicken marinade and Jamaican aioli were subtle, wonderful blends of flavors that I couldn't quite identify... tangy yet mellow, spicy but not harsh or too hot. The accompanying lime wedge wasn't necessary, but provided a light citrusy note. The black beans were adequate, a nicely cooked and generous portion but boringly bland, even when hit with a squirt of lime juice. No matter, the three chicken roll-ups (tacos?) were terrific and filling.

I'm ready to play with marinades at home, looking for something light and tropical with just a hint of Jamaican heat. Good eats ahead, I hope.

Lox Omelet Loaded with Flavor

Lox, gravlax, or gravad lax; whatever its label, this salt and sugar cured salmon is a delicious seafood favorite. Lox is easy to prepare (link) and so versatile to use. Think bagels and lox, lox crostini, pasta with lox and a creamy sauce, lox in seafood soups and chowders, lox mac 'n cheese, scrambled eggs with lox, lox frittata... the list goes on. 

This time I decided to go with lox and eggs. Guests have enjoyed Eggs Benedict with Lox at brunch, but this Lox Omelet was destined for a family breakfast for two. Its rich flavors meant one omelet divided nicely into two satisfying portions, accompanied by fresh fruit and a slice or two of toasted French bread. That also cut in half any pangs of dietary guilt at combining eggs, bacon, salted fish, cheese and sour cream in one dish. No, forget the guilt, this was one terrific breakfast.

Lox Omelet Loaded with Flavor

Ingredients

3 eggs (I used 2 eggs + 2 egg whites)

Sprinkle of dill weed (NOT dill seed)
2 tablespoons milk or cream
lox (smoked salmon) torn into pieces
1/4 cup any creamy or meltable cheese,cubed or chunked, at room temperature
2 green onions, finely chopped

2 slices crispy, cooked bacon (optional)

Freshly ground black pepper

1 tablespoon unsalted butter

Sour cream for topping (optional)

Directions

1. Whisk eggs, egg whites, dill weed and milk together in a large mixing bowl.
2. Heat a large nonstick pan over medium-low heat. Add the butter and as it melts, rotate the pan to spread it out. Add the egg mixture and let it cook undisturbed for a bit to set the bottom. After the bottom begins to firm up, use a spatula to gently push the sides toward the center, tilting the pan to let the liquids run out to the edge.  
3. While the center is still somewhat moist but liquid no longer flows, scatter the pieces of salmon, small chunks of cheese, green onions and bacon (if you are using some) over the top. Season with salt and pepper, then fold one side over the other to form an omelette.
4. Slice crosswise into portions and serve (topped with sour cream if you like).

Tasting Note: The sour cream seemed a good idea, but seemed too heavy along with the omelet's cheese and bacon. I'll try a sprinkle of lemon zest, dill and parsley gremolata as a topping next time.