Monday, September 17, 2012

Birthday Dinner, Tribulations, New Restaurant

FloydsWe went to Floyds 1921 for my birthday dinner and both Matt and I chose the soup of the day, which was potato, beer and cheese – delicious. This was followed up by trigger fish with a scallop and grape sauce over rice with asparagus. Delicious but turned out to be somewhat pricey. I finished off with a special crème brulée which was free as it was my special day. Matt had a New York cheesecake with a honey crust. Excellent food. If you check out their web site you can see the menus. It was great to have dinner with friends, some we hadn’t seen yet this trip. They gave me lots of small gifts which were well received.

On a serious note, the reaction by the Muslim extremists to the inflammatory movie criticising Mohammed made by an Israeli in California is pretty horrifying. I think the filmmaker should be charged with murder and jailed, what a damn stupid thing to do although one hears that he did it on purpose to inflame.  What a fool of a man, there have been a number of deaths, both American and protesters including the ambassador. I hope he feels pleased with himself.

Then there is the scandal about the French photographer who photographed the Duchess of Cambridge running around topless in a private French home. The French have published the pictures and now we hear the Palace are planning to sue. Way to go.

Saturday we went to Swansboro and discovered a delightful spot – Salt Water Grill a restaurant with an outside Saltwater Grill3pier where you can lunch or have a beer at weekends. We checked out their menu but having had lunch we just had a beer, but I spotted She Crab Soup; ordered some to go, we had it for supper that night. Absolutely delicious.
This is the restaurantSaltwater Grill4Matt at SW

Key Lime Brûlées
3/4 cup 2% reduced-fatKey Lime Brulee
1/2 cup half-and-half
3 tablespoons fresh Key lime juice or lime juice
3 large egg yolks
1 large egg
3 tablespoons sugar
Preheat oven to 325F.
Combine milk, sugar, and half-and-half in a small, heavy saucepan. Heat mixture over medium heat to 180 degrees F or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove from heat.
Combine lime juice, egg yolks, and egg in a medium bowl, stirring well with a whisk. Gradually add the hot milk mixture to egg mixture,
stirring constantly with a whisk.
Divide the mixture evenly among 6 (4-ounce) ramekins or custard cups.
Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch. Bake at 325°F for 30 minutes or until center barely moves when the ramekin is touched. Remove ramekins from pan, and cool completely on a wire rack. Cover and chill 4 hours to overnight.
Carefully sift 1 1/2 teaspoons sugar over each custard. Holding a
kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until the sugar is completely melted and caramelized (about 1 minute). Serve the custards immediately.
Makes 6 servings

Have a great day


  1. Glad you had a good birthday Jo. The soup sounds lovely so I Googled the recipe - as usual there are about 20 variations so if you have a recipe I'd appreciate the link sometime.

    Our holiday was cut short - Mum in Law (age 94) fell and broke right shoulder and right hip. She came through the ops well but will be immobile for weeks/months. Nightmare!!

    Good news is our garden is full of late outdoor tomatoes so will be making enough tomato soup to see us through Winter LOL

    1. Thought I had replied to this. Will be posting a she crab soup tomorrow. Glad to hear mum in law doing OK. At least you have the tomatoes.

  2. Love the scenery and the food. Hope you had wonderful time.

    1. We surely did Becca. Pity we can't go back again before we leave.

  3. Jo, Happy Belated birthday, glad you had a good time, restaurent looks great! The Key Lime brulee look good as well!

  4. Thanks Amanda. I love brulées