A Look Inside Seafood Shack Mariscos

Hello, hello!  Welcome to September.  It seems like forever since I’ve posted a food review (since January 2017 actually), so I thought it was about time for one.  Dad and I were going to go to Zenna  on Sunday, but they are temporarily closed due to fire damage.  So, we ended up trying a place called Seafood Shack Mariscos.  You can find addresses for all three of their locations on the website linked above.  It has a Big Shucks vibe.  Honestly, it’s super surprising to find a seafood place in Mesquite that isn’t a huge chain (Red Lobster, Joe’s Crab Shack, etc.), so Dad and I decided to check it out.

First, a reminder of my rating system:

MMMMM = Everything is magnificent!
MMMM = Great, but something is off.
MMM = Pretty good, but a couple of things could be better.
MM = The bad’s starting to outweigh the good.
M = Definitely more cons than pros.
… = I couldn’t find anything nice to say.

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Didn’t think to take pictures, so I borrowed this one from Google.

Accessibility: not bad, not great.  Cripple parking is sparse, but it’s a small lot so what do you expect?  There’s a spot on either side of the loading zone right out front.  And it’s a loading zone that’s actually large enough for me to get unloaded in (yay!).  Getting in is easy enough.  But the tables are pretty tightly packed, so when it’s busy, you have to rely on the kindness of people moving and pushing chairs around so you can reach an empty spot.  It’s embarrassing, but you do what you have to do for the sake of food.  The tables themselves are easy to fit under and a good height.

Service: good.  You order at the counter, they give you a flag, someone brings your food and booze out.  Fountain drinks, tea, and condiments are serve yourself.  The cashier smiled at me when we approached, but seemed a little apprehensive to assume I would order anything.  After she realized I was going to order, she talked to me normally.  Some wires got crossed because I speak softly, but Dad helped straighten them out.  She also messed up some stuff with him, though, so I didn’t feel too bad about my mumbling.  The person who dropped off our food just asked if it was ours and put it down in front of whoever responded, which was perfect.

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Again, no pictures.  So here’s part one of their Mesquite menu from the website.

Food: fan-freaking-tastic!  We got a bowl of gumbo and a shrimp and octopus cocktail to share.  Both of which were amazing.  I had a little trouble chewing the octopus, but it’s supposed to be chewy.  I knew that going in.  Dad had the salmon, which came with rice and veggies.  Aside from the fish being a bit more well done than he usually eats it, he said it was really good.  I had the enchiladas de camaron.  Three shrimp and cheese enchiladas in a creamy sauce with a side of rice.  They were wonderful!

The only (not really) problem with the food was that everything came out at once.  It’s one of those things that happens when you have to order everything up front.  Is it inconvenient?  Yeah, a little.  Especially for those of us who enjoy eating at a slow pace.  Is it a deal breaker?  Nope.

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Part two of their Mesquite menu from their website.

I didn’t notice any desserts on the menu.  Sadness.  But they have mango margaritas (as well as other drinks).  Those things are addictive.  They coat the rim in Tajin (a seasoning containing lime, chili peppers, and sea salt).  It goes really well with the sweetness of the mango.  They also have tamarindo margaritas.  I want to try that one too, but it’s going to be really hard to beat the mango.

Price: normal.  Seafood is never going to be cheap, but the prices here are pretty good.  We walked away with around a $60 bill (not including tip).  That’s not bad considering all the yummy food we got.  We’ll definitely be going back and I suggest you give it a shot as well if you’re in the area!

My rating:
MMMM

It’s Beginning To Smell Like Thanksgiving

Hello, hello!  So, my favorite holiday, Thanksgiving, is this week!  It’s currently Monday and the house smells like cranberry sauce and sweet potatoes.  And the aromas will just keep getting better as the week goes on.  So, in celebration of the season, I thought I would share a couple of recipes with you!  Namely, the cranberry sauce and sweet potato casserole Dad makes.  I know it’s a little late given that Thanksgiving will be tomorrow by the time this posts, but you can always try them next year or for Christmas.

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Picture stolen from Pinterest.

First up is Cranberry Orange Relish with Bourbon.  It’s a recipe Dad found in the Dallas Morning News a couple of years ago.  He decided to try this one since the chutney recipe he used before had apples, which I’m mildly allergic to, so I couldn’t eat much of it.  He’s tweaked it a little since then by adding walnuts, but here’s the recipe!

CRANBERRY ORANGE RELISH WITH BOURBON

Ingredients:
1 cup bourbon (Dad uses Jack Daniels)

1 orange, zested and supremed (see chef’s note)
1 (12-ounce) bag fresh cranberries
1 cup sugar
1 cup orange juice, freshly squeezed or from concentrate

Directions:
In a medium saucepan over low heat, combine bourbon and orange zest.  Bring to a boil and simmer, until reduced to a syrup, about 10 minutes.

Add cranberries, orange segments, sugar, and orange juice.  Stir until sugar is dissolved and cranberries pop.  Remove from heat and allow to cool.

Cover and refrigerate. Makes 8 servings.

Chef’s note:
To supreme orange: Using a sharp knife, cut remaining skin and pith off of the zested orange.  Working over a clean mixing bowl and using a sharp knife, cut out each segment of orange between the membranes.

PER SERVING:
Calories 1,620 (None from fat)
Trace fat (No sat)
No cholesterol
No sodium
Fiber 4 g.
Carbohydrates 276 g.
Protein 3 g.
Sugar 239 g.

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Picture stolen from Google.

Another recent addition to our Thanksgiving line up is Sweet Potato Casserole with Pecan Streusel Topping.  Dad found this one last year in the Dallas Morning News.  It’s fairly similar to the recipe he had been using, but it has an orange-y flavor that makes it better.  Even I like it, and I’m not a big sweet potato fan.  I know he’s tweaked it, but this is the recipe!

SWEET POTATO CASSEROLE WITH PECAN STREUSEL TOPPING

Ingredients:
5 pounds sweet potatoes, roasted until soft (instructions follow; or substitute two 40-ounce cans sweet potatoes, drained)
4 eggs
1 1/2 cups sugar
1 cup heavy cream
1/4 teaspoon allspice
Grated zest from half an orange
12 tablespoons (1 1/2 sticks) cold butter, cut into cubes
1 1/2 cups brown sugar
3/4 cup flour
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 cups chopped pecans
1 tablespoon vanilla extract

Directions:
Heat oven to 350 F.  Butter the inside of a 9×13-inch baking pan.

Scrape flesh from sweet potato into a mixing bowl, or in the bowl of a food processor (work in batches if using a processor).  Mash or puree until smooth.  Add eggs and combine thoroughly.

Add granulated sugar, cream, allspice, and orange zest and mix thoroughly into mashed sweet potatoes.  Transfer sweet potato mixture to prepared pan.

To make the pecan streusel topping:
In the bowl of a food processor, place butter, brown sugar, flour, salt, cinnamon, nutmeg, pecans, and vanilla and pulse until mixture is crumbly and looks like small pebbles.

Sprinkle sweet potatoes evenly with streusel topping — it should completely cover sweet potatoes.  Bake for 45 minutes.

Makes 15 servings.

To roast sweet potatoes:
Heat oven to 450 F.  Place whole sweet potatoes on the oven rack and roast for 45 minutes to 1 hour, or until tender.

SOURCE:
Adapted from Justin and Diane Fourton, Pecan Lodge

PER SERVING:
Calories 525
Fat 24 g. (11 g. sat)
Cholesterol 92 mg.
Sodium 271 mg.
Fiber 6 g.
Carbohydrates 73 g.
Protein 7 g.

Thanksgiving-2017

What are some recipes you or your loved ones make for the holiday?  Do you tend to stick to the same menu or try to mix it up each year?  Feel free to share here or on my social media pages.  Have a wonderful Thanksgiving!

A Look Inside Texas de Brazil

Howdy, howdy!  How was everyone’s week?  As promised, I’m posting a review of my birthday experience at Texas de Brazil.  We went to the one out in Addison this time, instead of the one in Dallas.  Check out their website (linked above) for locations near you!  It’s a Brazilian steakhouse and churrascaria, so there’s a big focus on meat.  As carnivores, Dad and I appreciate that, as did Ed Baker who went with us and is a family friend from back when I was active with MDA.  I will say that this wasn’t my first time there, so this post will probably draw on my other experiences as well.

First, a reminder of my rating system:

MMMMM = Everything is magnificent!
MMMM = Great, but something is off.
MMM = Pretty good, but a couple of things could be better.
MM = The bad’s starting to outweigh the good.
M = Definitely more cons than pros.
… = I couldn’t find anything nice to say.

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A selection of their meats borrowed from their Facebook page.

First up is accessibility.  They don’t have many handicap parking spaces at either of the locations I’ve been to, but they do have valet parking to make life easier if the spaces are taken.  I admit that I like the Addison location a little better than the Dallas one because I can get in through the front door.  The only ramp on the Dallas location is in through the kitchen, which is cool (I mean, at least they made it accessible in the ways they could).  The Texas de Brazil in Addison did a nice job to accommodate wheelchairs.  It can be a tight squeeze around the salad bar, especially at the corners (we had to ask a nice man to move because I couldn’t make one of the turns), but otherwise it was fairly easy to manuever around.  The tables are a nice height, but they do have a small piece underneath that I would’ve banged my knees on if I hadn’t looked first.  It’s easily avoidable, though.  So, it’s accessibility is up to the usual standards around here.

Next is service.  The hostess and waitress were wonderful.  They both talked to me like a regular human being.  The people who carry the meat around and serve it focused mostly on Dad and Ed.  Only one or two of them looked directly to me when asking who wanted what, but since Dad grabbed a piece for me off of everything, it didn’t really bug me.  In other words, the service was great where it mattered.

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Dad, Ed, and I post-meat, but pre-dessert.

Now, the best part: food!  Once you’re seated, there’s a huge salad area you can hit up as often as you want.  There’re vegetables and cheese and fruits and fish and soup.  It’s delicious all on its own.  They do have vegetarian-friendly options in case you know some herbivores, but I’m not sure about vegan options.  My personal favorites were the cheeses and some kind of pineapple dish that was super thinly sliced and sweet.  It’s definitely got enough to fill you up even if you don’t want to eat the meat floating around the room.

As for the meat, I can honestly say it’s like a little slice of heaven.  Waiters carry skewers of everything from beef to chicken to pork to lamb.  There’s literally something for everyone.  Dad loves lamb, I loved the parmesan crusted chicken and pork, Ed kept going back to the sausages.  You can gorge on whatever you want or have a little bit of everything like we did.  They even have a couple of sides (garlic mashed potatoes and fried bananas) they bring to the table despite the huge salad area.  They also have bread.  Be prepared to stuff yourself silly.

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My birthday creme brulee!

Texas de Brazil also has a fairly wide variety of desserts.  I had the creme brulee, of course.  Dad had flan, and Ed had the key lime pie.  Everything we’ve had here has been yummy.  They don’t have specialty coffee cocktails, but the bartender will whip something up if you ask, which is how I like to end such a wonderful meal.

Now, onto the thing no one likes to talk about: the price.  At nearly $50 a person (not including drinks and desserts), it’s not cheap.  But for everything you get, it’s totally worth the splurge once a year or so.  Get dressed up and make a night of it with someone special.

So, here’s my rating:
MMMM