Last night after another fine gig at Italian Kitchen, we sat down for dinner. Once again, the specials were hard to choose from. I enjoyed the Shrimp Kabobs. Fresh shrimp, as always, were simply grilled on wooden skewers. They were beautifully arranged atop crispy polenta triangles and tangy BBQ sauce. The sauce made the dish with chunks of meaty tomatoes and fresh basil.
Last night at Italian Kitchen, Bill and I enjoyed the busiest gig of the year. The crowd showed their appreciation with a little extra thank you in the tip jar;0)
I tried am Italian specialty straight form the menu, Shrimp Parmigiana. The shrimp were large and meaty, coated with a light breading. They were served over fresh sauce with the chunky texture that can only be achieved with fresh ingredients. The whole was then covered with fresh parmesan and baked. A side of pasta with my favorite vodka cream sauces made the meal complete!
John Sciarretta (owner of Italian Kitchen) tells me that this is a work in process. It's based on one of his Aunt Lucia's casserole entree. The wonderful home-made fettuccine was hearty and chewy. It stood up well to the rich and creamy mushroom wine sauce. The small morsels of porcini gave it an earthy/smokey flavor. The whole was topped with a little fresh parmigiano cheese and baked to give the top a nice textural crunch. What's next?
Since Steven was home, the four of us were able to eat together at Italian Kitchen on Thursday. We shared some favorites and tried some specials. Garlic-crusted Salmon is always wonderful with a nice crunch to compliment the tender and flavorful fish. Chicken Tagliatelle was a tasty treat of chicken and cheese rolled in home-made pasta with a red cream sauce that is so yummy. We also enjoyed Mushroom Ravioli topped with Italian cheeses and baked Il Forno style. Wow! That was rich!! I saved the best for last, Lobster Diavolo. Morsels of lobster were tossed with linguini and a spicy vodka cream sauce. This was topped with lobster tail grilled 'til tender. I, of course, had to add a bit more heat, but the rest of the family enjoyed it as served.
Yup, we had Escargot at Italian Kitchen after Thursday's Date Night gig. It was chock full of lemony, garlicky goodness after baking with butter and breadcrumbs. The snails weren't at all chewy. Soaking up the drippings with a bit of bread was an added treat!
Last night's treat after gigging with Bill at Italian Kitchen was Crawfish and Shrimp with a Cajun garlic sauce. The shellfish were cooked to perfection with some smokey cayenne pepper served over spaghetti with a creamy red sauce with a hint of garlic and some tasty cajun spices and fresh basil. I posted a picture of this dish. Check it out.
After watching customers at Italian Kitchen in Deerfield eat for three hours, I was hungry. Risotto of the day sounded great. I had scallops and shrimp sauteed with a red pepper infused creme sauce served over risotto. The Arborio risotto was firm and creamy with just the right amount of garlic. The shrimp were large and firm. The scallops cut in half were tender and juicy. The creme sauce had the sweetness of roasted red peppers and a beautiful color.
Last Thursday, Johnnie at Italian Kitchen had Halibut on special. What a treat! The meaty fish was pan seared after a little egg wash, topped with caramelized onions and sweet tomatoes, plus fresh greens, and served over sauteed spinach. Yummy!
Went to Bristol Ren Faire just over the border for the afternoon. We noshed a bit through the day, turkey leg, veggie tempura, strawberry and lemon ice... but the highlight had to have been the hot-n-gooey cheese fritters. Monterey jack cheese was oozing inside a lightly crispy beer batter. Two dipping sauces were offered, bbq and honey mustard. I much prefered the tangy mustard.
Grilled Park Chop with Shiitake Mushrooms served over Sauteed Spinach was quite delicious at Italian Kitchen last night. The chop was grilled to a nice juicy medium. The spinach, as always, sauteed with garlic was a tasty and colorful compliment to the meat. The highlight though, was the mushroom sauce. Big slices of shiitake were firm, yet tender. Steven, (not a big fan of the 'shroom), loved them! His comment for the night, "...they're like meat!"