Monthly Archives: October 2013

Cafe Pacific Review-Dallas

Café Pacific

So Café Pacific has been a Dallas staple for forever, and we used to go all the time for family birthdays/special occasions, etc. Well, one time they turned me away because I was wearing shorts (they were dressy shorts, and I had heels on), but regardless, I had boycotted them until last weekend. We landed in Dallas for the TX-OU game around 11, and my father in law wanted to grab lunch. I suggested Mia’s because I wanted to grub down, but he countered me with Café Pacific. I wasn’t going to tell him I wasn’t fond of their dress code, after all, he was picking up the tab, so I made a call and made sure that we wouldn’t be turned away for wearing jeans. Jeans are apparently ok at lunchtime. Whatever.  So we got there and got a few awkward stares  from the ever annoying “ladies who lunch in three piece suits—but who don’t work—so why are you in a three piece power lady suit”. I hate them. Anyways, we sat down and I assumed we would all be drinking so I ordered my usual noon-time bevvy some Sav-B. When Craw and his dad didn’t order drinks, I considered retracting my order-but hey, I just wanted to look cool, so I held strong. And didn’t hesitate to order another…

photo 1

sav-b and sweet potato strings


We ordered and neither of them ordered an app, so naturally I had a minor fatty panic attack and ordered mussels for the table. They were cooked with coconut milk and Thai spices with garlic and were incredible. I thought I hated all things coconut, but after tasting the mussels at Malai, which I think are cooked with coconut milk, I decided it isn’t too strong of a flavor.

photo 2

At lunch, Café Pacific has a pick two special, and I chose the Chinese Chicken Salad and a cup of black bean soup. Both were delish, and shit, managed to combine a New Zealand Sauvignon Blanc with Thai flavored mussels, Mexican flavored soup, and a Chinese salad. I went around the world in less than an hour, and never had to leave my seat. The other two got fish tacos and another combo, but I won. I reverse my ill feelings towards Café P, but think I’ll stick to lunch there. Order the Chinese Chicken Salad—it really is delish.

dark photo-but black bean soup and chicken salad

dark photo-but black bean soup and chicken salad

Easy Halibut

Miso-Garlic Halibut

  • 1 lb halibut, cut into two filets
  • 1.5 miso paste (picture below)
  • 1 tbs olive oil
  • 3 cloves garlic, thinly sliced
  • ½ shallot, thinly sliced
  • Pepper

Ok, I don’t have a pic of this one, but people have been asking how I like to cook fish. The pic below is a little different from this preparation, but you’ll get the jist. Get two pieces of foil, about 16 inches long. In the middle of each, place your sliced shallots in the same shape as the fish. Lay the halibut on top and drizzle w/ olive oil. Rub the miso paste over the top and add the sliced garlic. Add as much pepper as you’d like—you’ll notice that I don’t call for salt, because Miso paste is suppppper salty. If you want to look like a sumo wrestler tomorrow, be my guest and salt away. Fold the foil into a pouch (tutorial here- This will steam the fish in the oven and keep it super juicy. Oh ya—right before you close the packet, pour like a tablespoon of white wine (any type) into the packet—it makes it even juicier. Cook in a 425 degree oven for about 8-12 minutes. Check it after 8, and if its super see through, cook a little longer, until flaky. You can sub any thick whitefish for halibut—I just use a lot of halibut because it’s the only fish that they have in Midland that is not previously frozen that I trust. I get it—I’m spoiled. I don’t care.

Miso Paste-In the Asian aisle

Miso Paste-In the Asian aisle

Miso style Halibut without the garlic or shallots and wine

Miso style Halibut without the garlic or shallots and wine

simple seared halibut w/ garlic salt and petter

simple seared halibut w/ garlic salt and petter


Crawdad wanted Crawfish

So Craw’s bday was on Tuesday, and he always talks about how his mom makes the best crawfish ettoufee. Blech-not a fan of etoufee, but I refuse to believe that someone makes something better than I can, so I decided to make it for his birthday dinner. I cooked for him and 3 other boys, and all the plates were licked clean, so I’d say I pretty much kicked ass.


the final product.

Crawfish Etouffee

  • ½ cup of a well browned roux (see here to make- You don’t have to do this, just adds a little depth
  • 24oz frozen Louisiana crawfish (they aren’t in season, and even so, I still am not willing to peel that many crawfish to get that much meat-sue me)
  • 1 ½ Sticks salted butter
  • 1 cup chopped white onion
  • 1 cup chopped green bell pepper
  • 1 cup Mexican chicken broth
  • ¾ cup chopped celery
  • White rice
  • Parsley
  • Spices – creole, paprika, cayenne, chili pepper—you choose which one


Melt the butter in a large heavy bottomed skillet. I used a le creuset braising skillet. Once the butter is melted, add in the veggies, and cook until they are translucent. Add in the crawfish and sauté until they are cooked—they take about the same time as shrimp, so like 5-10 mins. Add in the broth and simmer for a few minutes. This is when I added in the roux to thicken the cooking liquid. Once it tastes good to you, serve over white rice and sprinkle with parsley. Not hard at all! PS-I am told that it was delicious, but frozen seafood sicks me out, so I made myself halibut—I’m not a brat.