Good Eats (NCL): Shogun Asian Restaurant

The remaining specialty restaurant we had yet to try offered 3 dining experiences in one:

It featured a Teppanyaki room (Japanese food - alas, fully booked daily), Sushi Bar (which S doesn't care for at all), and the Shogun Asian Restaurant (serves Jap/Thai/Chinese-fusion food). We ended up choosing the latter since its menu had something each one of us liked.

Complimentary edamame for appetizers. Wonton soup. Teriyaki dishes. Grilled fresh fish. Assorted fried rice. Tasty vegetables. P and I both ordered the roasted Peking duck and it came just the way I liked it. Tender and juicy - with crunchy skin.

I had warm banana crepes (yummy "turon") topped with vanilla ice cream for dessert. The perfect ending to a great meal.

The Answer...

Apparently, yes.

P went to the 2007 Watch and Jewellery Show which was held in Basel, Switzerland a couple of weeks ago. He received quite a number of fancy schmanzy free goodies from some high-end watch companies (silk Ferragamo ties from Breitling, spa gift certificates, Clef Du Vin wine tasting device from Vacheron Constantin, cool calligraphy set from IWC, boxes of fine Swiss chocolates, etc...) , but these are what caught my attention:

Cartier M&M's...

...and a porcelain De Limoges serving plate designed with Cartier's latest (as in: not available till late Summer) watch model: the Ballon Bleu de Cartier.

Cover design (left) by: Charles Burns, Illustration (right) by: Glen Baxter

Ballon what?

The style of the Ballon bleu de Cartier watch is both classic and futuristic. It has a guilloche dial, which is round on the top and round underneath. But if one would look closer, one would notice that the watch is suspended and seem to fit the wrist weightlessly.

The winding mechanism is decorated with a sapphire cabochon, around which the dial orbits. This blue gem is protected by a precious metal arch.

It was set to make its debut on the 2007 edition of the Salon International de la Haute Horlogerie in Geneve.

(Photography by: Franck Dieleman)

The watch on the left is a large model (.42 mm) in 18 carat yellow gold case with blued steel sword-shaped hands. It has a varnished silvered Opaline dial and is water resistant up 30 m/100ft.

The one on the right is a medium model (.36.5 mm)in 18 carat rhodium-plated white gold and diamonds.

LINK:

http://www.baselworld.com/go/id/ul/lang/eng/

Good Eats (Norwegian Cruise Line): Le Bistro

The second specialty restaurant we tried was tres chic Le Bistro. Oh la laa. Magnifique French cuisine. Elegant Versace plates. Fine wine. Great ambiance.

(S working on her Escargots with Garlic Butter)

Aside from the traditional French Onion Soup with Gruyere/Parmesan Cheese, the menu also offered Cream of Forest Mushroom in Crusty Sour Dough Loaf and Beef Consomme. For entree, we had the choice of Nicoise Style Seared Yellow Fin Tuna, Filet Mignon with Foie Gras and/or Sauce Bearnaise, Mille~Feuille of Seabass with Tomato Concasse and Mushroom Duxelles, and a couple more poultry and vegetarian dishes.

Dessert anyone? We couldn't say no to the Creme Brulee and the Apple Tart with French Vanilla ice cream.

Just Asking...

Question:

Is there such a thing as designer M & M's?

Grilled Honey-Glazed Salmon with Fresh Fruit Salsa

Marinade:

1 tbsp. Maple syrup

2 tbsp. Teriyaki sauce

1 tbsp. pineapple juice

1 tsp. minced ginger

1 garlic, mashed

1 tbsp. Canola oil

2/3 tsp. salt

dash of pepper

Let 4 slices of fresh salmon sit on this marinade for 30 - 45 minutes. Preheat grill to medium. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 2 minutes. Turn the fish over and cook for an additional 3 minutes, or until cooked to the desired doneness.

Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.

Fresh Pineapple/Strawberry/Mango Salsa:

1 tbsp. extra virgin olive oil

1 tsp. Wasabi-lime mustard

2 tbsp. freshly squeezed orange juice

1 tbsp. freshly squeezed lime juice

3/4 cup small diced pineapple

3/4 cup small diced mango

1/2 cup small diced strawberries

1/4 cup small diced red onion

2 tbsp. chopped fresh mint leaves

1/4 tsp. salt

Optional: 1 jalapeno, stemmed, seeded and finely chopped

In a medium non-reactive bowl, combine first 4 ingredients and whisk them briskly. Drop in the rest of the ingredients and gently mix everything thoroughly. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

Good Eats (Norwegian Cruise Line): Cagney's Steakhouse

Freestyle Dining was available at 6 locations (aside from the 24-hour room service, late snack offerings at the Tivoli Pool Deck and the Casino Buffet). For lite bites/burgers and fast wok dishes, there was the Blue Lagoon Cafe (also open 24 hours), a burger/hotdog station at the Bier Garten Grill, buffet-style dining at the Raffles Court & Terrace, Italian cuisine at La Trattoria, and the two Main Dining Rooms (Windows and The Garden) for long, leisurely meals.

And then there were 5 other restaurants that served 5-course gourmet meals. These charge a minimal cover (from $10-$25/pp, kids below 12 is half-priced) which was just a pittance for the quality of food and service they deliver.

*A note to parents:

If your child chose to order his/her meal from the regular/freestyle kids menu, his/her cover charge will be waived.

The first place we tried was Cagney's Steakhouse. Aside from their (Certified Angus Beef) steaks, the menu also offered jumbo shrimp cocktail, crab cakes with Aioli mayonnaise, Nova Scotia lobster, salmon steak, veal chops, domestic lamb ribs, and rock Cornish game hen to name a few. Dinner entrees came with all sorts of accompaniments and our server actually encouraged us to order more than 2 side dishes (not that we could finish them).

The lobster/crab bisque (above) that I had for starters was so good, it alone was well worth the cover charge.

For the main course, P had the T-bone steak, cooked medium, with creamed spinach and steamed asparagus on the side.

Bacon Meatloaf

Ingredients:

1/2 pound ground pork

1/2 pound ground beef chuck

1 1/4 teaspoons salt

1/4 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 tbsp. paprika powder

1 egg, lightly beaten

2 tbsp. Worcestershire sauce

1/3 cup sour cream

1/2 cup (Panko) breadcrumbs, or quick cooking oats

2 tbsp. fresh thyme, chopped

2 tbsp. fresh parsley, chopped

1 medium onion, minced

1 medium green bell pepper, minced

2 tbsp. butter

bacon, approx. 8 strips

2 - 3 slices day-old bread

Topping:

Mix together:

1/3 cup ketchup

2 tbsp. brown sugar

1 tbsp. Dijon mustard

Pre-heat oven to 375 degrees. Gently mix the first 11 ingredients together in a large bowl. Heat up butter in a pan and saute onion and bell pepper till wilted. Add the thyme and parsley and turn heat off. Mix onion mixture with the meat.

Lightly grease a pan and arrange 2 - 3 slices of bread in the center. Put the meat on top of the bread slices, making an oval-shaped meatloaf. Don't compact the meat too much or it will result in a dense and tough meatloaf. The bread beneath the meatloaf will absorb the fat while it cooked and should be discarded after loaf is removed or transferred to a serving platter.

(My super kitchen helper)

Spread the topping evenly on top and sides of the loaf. For added moisture and a kick of extra flavor, wrap loaf evenly with strips of bacon. Make sure to tuck the bacon ends under the loaf.

Bake for 1 hour.

Sauce:

1 can condensed Cream of Mushroom soup (10 3/4 oz.)

1 small onion, minced

1 cup milk

1 tsp. (Gravy Master) browning sauce

1 tbsp. butter

1/2 cup grated cheddar cheese

salt and pepper to taste

1 tbsp. fresh parsley, chopped

Mix soup and milk together. Heat up butter and saute onion for 2 minutes. Pour in the soup mixture and bring to a boil. Add the cheese and stir in the browning sauce. Lower the heat and simmer for about 5 minutes, stirring occasionally. Add fresh parsley and season with salt and pepper to taste.

Drizzle sauce on top of cooked meatloaf or serve on the side.

A perfect comfort-food dinner: Bacon Meatloaf and Sauce with Potato Dumplings and Steamed Vegetables.

Potato Dumplings

Ingredients:

3 large potatoes, peeled and quartered

2/3 cup plain flour

2 eggs, beaten

Cook the potatoes for 15 - 20 minutes, drain and mash well. Sprinkle the flour over the potatoes with half the egg and stir well. When all the flour is incorporated add the remaining egg.

Turn the potato mixture on to a lightly floured surface and shape into 2 evenly sized oblongs. Bring a pan of salted water to a boil and cook for about 20 minutes.

Leave to cool a little before slicing into portions.

Seafood Lasagna

Seafood Filling:

* 1 lb. shrimps, shelled, de-veined, diced
* 1 lb. cod fish, diced (roughly the same size as the shrimps)
* 1 lb. squid, discard head/tentacles, slice open, chopped
* unsalted butter
* 2 tablespoons each - basil leaves & parsley, minced
* salt and pepper
* 2 shallots, minced
* 1 teaspoon Old Bay Seasoning
* 1 bottle clam juice

Other ingredients:

* 1 box lasagna, 1 lb (454 gm)

* shredded parmigiano-reggiano cheese, 4 oz.

* shredded mozzarella cheese, 4 oz.

* 2/3 cup (Panko) breadcrumbs

Heat 2 tablespoons butter and shallots in pan. Saute squid for about 2 minutes, then add the fish. Cook for another 3 minutes before dropping in the shrimps. Stir in the herbs. Mix well. Pour in the clam juice and let simmer till shrimps are pinkish. Season to taste with salt, pepper and Old Bay Seasoning. Drain seafood and set aside, saving the seafood stock.

Boil lasagna in salted water for 10 minutes or according to the directions on the box. Drain well.

Sauce:

* unsalted butter

* 1/4 cup flour

* 3 tablespoons tomato paste or sun-dried tomato paste

* 1 cup milk

* 1 cup heavy cream

* reserved clam juice/seafood stock, about a cup

* salt, cayenne pepper, onion powder to taste

Combine milk, cream, and stock and set aside. Make a roux using 6 tablespoons of unsalted butter and flour. When cooked, stir in sun-dried tomato paste and whisk in liquids; bring to a boil and simmer for 5 minutes. Season well to taste with salt, cayenne pepper, and onion powder.

Preheat oven to 400 degrees. Butter 9 X 13 inch pan generously. Layer some lasagna noodles, barely overlapping the edges. Spread some sauce over the top and dot sauce with seafood filling and mixture of shredded parmigiano-reggiano and mozzarella cheese. Layer until pan is filled. Finish with a layer of sauce, sprinkle with Panko breadcrumbs and dot with butter.

Bake for 25 - 30 minutes. Cool for 10 minutes before serving.