Seafood Fridays

I started getting some sort of mixed seafood (stew or cooked in/over pasta/noodles/rice) delivered for Friday lunch and decided I should keep a blog. This does not include the similar dishes I had before I started doing seafood lunches on Fridays. (Some might be ordered in advance, since I like to do this for lunch and they’re not open for lunch. Oh, well.)

Andie’s Restaurant

Tunisian Seafood Tagine 

(Sautéed Shrimp, Salmon, Black Mussels, Roasted Potato, Vegetables & Dill Rice, with Chicken Lemon Soup)

Banpojung Korean Restaurant

Hae-mul-jeon-gol

해물전골

(Seafood with Spicy Vegetable Stew)

Boqueria

PAELLA DE MARISCOS

(Bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, saffron, salsa verde)

Dirk’s Fish & Gourmet Shop

Cioppino

(Tomato based with vegetables, fish, crab, and shrimp)

Seafood Bouillabaisse

(Fish stock, crabmeat, shrimp, scallops, assorted white fish, clams, tomatoes, onions, celery, leeks, fennel, peppers, garlic, siracha, saffron, bay leaves, dill, rosemary, thyme, oregano, basil, black pepper, cayenne pepper)

Seafood Gumbo

(Shrimp, Crab, Crayfish, Oysters)

Vietnamese Bouillabaisse

(Coconut milk base, lemongrass, ginger, saffron, fish sauce, lime zest, crab, crayfish, lobster, and shrimp)

El Palmar

Paella de Mariscos

(Shrimp, octopus, mussels, ovulon, ax callus)

I have no idea what ovulon is. Google Translate doesn’t know the word, but I had two large clams in there. I’m assuming ovulon is clam? I think ax callus is similar to scallop; I’m assuming the white chunks are the ax callus. 

El Ranchito Gourmet Pizza

Zuppe de Mare

(octopus, catfish, shrimp and imitation crab sauteed in garlic and olive oil and white wine sauce over linguine)

Gourmet Food

Baked Seafood On Rice W. Portuguese Sauce

葡汁焗海鲜饭

Havana Grill

Jalea de Mariscos

(seared scallops, shrimp, mussels, calamari, and tilapia, finished with a coconut-infused cream sauce and served with white rice)

Ken Kee

HK Cart Noodle 招牌車仔麵 (including Baby Bok Choy and Half Marinated Soft Boiled Egg) with Curry Fish Ball 咖哩魚蛋, Satay Pork Skin 沙嗲豬皮, Abalone 鮑魚, Spicy Squid 麻辣鱿鱼, Tiger Prawn 蒜香老虎蝦, Cantonese Egg Noodle 竹昇麵, Laksa Broth 秘制叻沙湯, Green Onion 蔥花

Laojiumen

squid, fish, scallops, imitation crab sticks, and konjac noodles

Stir fried with instant ramen

Lee Wing Wah

Seafood Congee (Shrimp, scallop, and squid)

Mo’s Asian Bistro

Seafood Ramen (Pork broth, shrimp, scallop, mussels, mushroom, green onions, bamboo shoots)

Rice N Bread

Sunduboo Seafood

Szechuan Corner

Spicy Dry Pot Szechuan Style 麻辣香锅

(seafood, extra spicy, with extra seafood, extra fried tofu, extra black mushroom, white rice; came with mango and coconut puddings)

PERMANENTLY CLOSED

Glenn’s Diner

CIOPPINO

(San Francisco style stew with sturgeon, walleye, arctic char, shrimp, mussels, in a spicy broth, with garlic bread on the side)

So, reader, I am asking for your stories. Do you ever start some kind of tradition, not because it’s a holiday tradition?

As always, please keep it civil and relevant. I promise I will refrain from commenting on your experience, but I might be curious enough to ask questions to better understand your story.

Akutagawa

Stir-fried sprouts, eggs, fresh green peppers and onions with beef (or sausage or chicken), with an extra side of sausage (comes with choice of toast)

I’m shocked I didn’t know about this dish, but it is available at only ONE restaurant. That’s probably why.

It’s like a deconstructed egg foo young. The egg was not poured over the meat and vegetables and made into a patty, and the gravy was on the rice instead of the stirfry mixture.

From WBEZ (2015):

https://www.wbez.org/stories/beyond-deep-dish-exploring-chicagos-other-native-foods/bd1372df-010f-46a3-98b0-197eae0ed005

“Sometime during the late ‘60s — when Wrigleyville had a large working class Japanese-American population — a character named George Akutagawa was a regular at a diner called Hamburger King. There he asked his pal, HK’s cook and owner Joe Yamauchi, to saute a mix of chopped burger, bean sprouts, onions and green peppers along with a couple of eggs. The dish caught on with other customers and even other restaurants. Five decades, three owners and one name change later, it’s still a popular item on the menu, although the diner is now owned by Korean Americans.”

From Localize (2020):

https://www.localize.city/blog/foods-invented-in-chicago-besides-deep-dish-pizza/

Akutagawa “was originally created by George Akutagawa, a working class japanese American in Chicago during the late 1960s. It all started when he asked his friend and owner Joe Yamauchi at Hamburger King in Wrigleyville to create this dish for him.

“It is a saute of chopper burger, bean sprouts, onions, eggs and green peppers. While the name of the restaurant has changed, you can still get a taste of this dish at Rice N Bread at Wrigleyville.”

So, reader, I am asking for your stories. Are there dishes that you’ve only been made aware of recently?

As always, please keep it civil and relevant. I promise I will refrain from commenting on your experience, but I might be curious enough to ask questions to better understand your story.