That's Italian?

Vincenzo’s: West Omaha

www.vincenzos-ne.com

1814 N. 144^th St., Omaha, NE  402-498-3889

Just in case you thought all my reviews were to be a love fest of every restaurant I go to, set your mind at ease.  This entry is no love letter. 

I was at Vincenzo’s recently for an office dinner.  The menu looked promising so I was excited.  I had also heard raves about the restaurant, especially the steaks.  Our table began with the house Chianti served in a pitcher and an order of Escargot/Shrimpcargot (3 servings of each.)  The appetizer arrived with a basket of warm wheat rolls that were fragrant with light Italian herbs.  We dug into the individual servings.  The snails and shrimp were tender, but overwhelmed by the butter and cheese.  However, the preparation of a tricky ingredient such as snails was a promising note for the rest of the meal.

The pacing of the meal was good, with each course following the previous just as it was being completed.  The salads were next and other than having a bit much cheese were pretty good.

When it comes to the main course, I would like to mention my observations on the meals of my table mates.  Those who ordered steak seemed to get the better end of the deal.  The steaks were prepared properly and appeared moist and tender, with the accompanying sauce on the plate rather than poured over the top.  For all meals, portions were generous.  I ordered the Shrimp Imbottito- jumbo shrimp stuffed with crab and asiago cheese, baked in a white wine and tarragon butter sauce served over angel hair pasta.  This was some of the worst shrimp I have ever had.  The crab stuffing was full of crab and had a good flavor.  The shrimp were hard as a rock.  I had to use a fork and knife to saw through the shrimp.  White wine and tarragon butter sounds like a lovely sauce, but only if the elements are actually combined.  The wine tasted like a bad “cooking wine” and the tarragon butter was mostly butter.  On the plus side, the pasta was cooked to a nice al dente. 

Other dinner mates commented on pasta water at the bottom of their plates/ bowls and not loving the flavor of the sauce on the chicken parmagiana or the mosticcoli.

We all shared a couple tiramisu which had a light coffee flavor but was comprised of more whipped cream than anything else.

I was disappointed as I have only heard raves about this place, however, those were for the Lincoln and Old Market locations.  I would suggest if dining at the West Omaha location to enjoy the rolls and salad, and be sure to order the steak.

Mission: Balsamic syrup

Mission status: failure
Last night was the second time I have tried to make a balsamic syrup to no avail. 


My first attempt I blindly followed one set of directions I found and boiled the heck out of it and ended up scorching it.  I could tell it had potential, but had that unpleasant burnt after taste.  I decided I had boiled it too high for too long.  The vinegar had started to foam and stayed that way until I took it off the heat.


I was not going to make the same mistake twice.  This time I watched the vinegar come to a boil, then I reduced the temp to a simmer.  **Note: When looking at your boiling vinegar, do not stand above it and inhale.  Wow.**


Under more careful observation, I thought it would work this time.  Instead the result was (not burnt) but as it cooled it became very stiff and the consistency of a slightly melted Werther's Original.  The taste again showed promise, but the end product was unusable.


Very frustrating.  A simple reduction should be one of the easiest things to do.  Here is what NOT to do: Don't boil balsamic vinegar on high for 8 minutes.  Don't boil then simmer balsamic vinegar down to the point where you can leave a clear line across the back of a spoon. 


Thoughts for next time: Make sure it is a good quality, no additive balsamic vinegar.  Stop reducing way before I think I need to.  I was trying to reduce by half and I think that is too much.  When cool, it was not syrup-y enough.  So I will pay a little extra for even better vinegar, and only reduce a little.  I have seen recipes that call for added sugar and water.   I feel that defeats the point.  Like a wine reduction, you want to concentrate the flavors.  A good balsamic reduction should be Hershey's Chocolate syrup consistency and taste like a sweeter more flavorful balsamic vinegar.  It would be a wonderful counterpoint to strawberries, peaches, or goat cheese. 


I will let you know if/when I finally get it to work.

Mexican like your brother would make

Rivera’s Mexican Food

www.riverasmf.com

12047 Blondo St., Omaha (402) 932-1381

Rivera’s was recommended to my beau as a vegetarian friendly place to eat and suggested in particular the chile rellenos.  We went on a Friday night around 7pm and the place was packed.  Rivera’s has a small seating area and every seat was full.  The wait was not long and was made shorter by margaritas.

The fluorescent lighting did not do much for the white walls, institutional tile floors and cheap furniture, but the atmosphere was warmed by the friendly staff.  We put our name on the list and waited, perusing a menu while sipping a margarita.  The drinks were average, however they were certainly overpriced.  We paid $7.50 for a margarita on the rocks that would run $4.50 at other local eateries. 

The hostess seemed interested to learn it was our first time and at the end of the night, took the time to ask us how we liked everything. 

One note about ordering: You will get your free ships and salsa, but only after you order.  If you order chips first, you pay for them.  We avoided that hazard by our careful reading of the menu!

As they were recommended specifically, we ordered the Chile Rellenos, and I was tempted by the Enchiladas Veracruz.  I learned my lesson from last time and we agreed to split our entrees which works well as I can never make up my mind on just one dish anyway.

The chef himself delivered our entrees in short order as he did to many of the tables.  The portions were massive and we dug in.  I began with the Enchiladas Veracruz (shrimp, crab and onions topped with a poblano sauce and cheese.)  They did not skimp on the seafood and the mild poblano sauce was a nice counterpoint.  The mild cheese was not overused.  While the shrimp were a touch overcooked, the flavors were very nice and refreshing. 

Next, we switched plates and I tasted the Chile Relleno.  Ohmygoodness delicious.  Many times when I am craving Mexican, what I honestly want is cheese.  This dish meets that craving.  What I really found enjoyable though was the sauce.  It had a wonderful roasted tomato flavor with chile spices and a hint of cinnamon.  It had a real depth of flavor and richness I wasn’t expecting.  The breading on the pepper was light and crispy.  Did I mention the size of this pepper?  Huge.  One chile would make a meal and the entrée came with two in addition to the rice and beans.  In fact, I took only a few bites (because I couldn’t resist) then took the rest home.  It was just as delicious the next day. 

Each of our reasonably priced entrees (around $12) was enough food for two meals.  The abundance continued when we decided to splurge and order Sopapillas.  There were easily 15 or 16 Sopapillas.

Despite the high priced margaritas, everything was very reasonably priced.  The service was friendly and fast.  The down market décor did not detract from the fun buzz of a room that seats about 60.  The food was delicious and quite filling.

Next time we go, I am interested in trying more adventuresome entrees.  In particular, I am intrigued by the Mahi-Mahi Pibil- anchiote marinated mahi mahi filet baked in banana leaves. 

Awww Seafood!

Shuck’s Fish House & Oyster Bar
http://www.absolutelyfresh.com/
1218 South 119th Street, Omaha - (402) 827-4376

Having lived in Coastal Alaska for five years, I grew a bit spoiled on fresh seafood. I am not the biggest fan of red meat which is, I suppose, unfortunate living in cattle country. However, when I want fresh fish, I have found that Absolutely Fresh Seafood does not disappoint. When I want fresh seafood that someone else cooks for me, my recent dining experience at Shuck’s did not disappoint either.

My beau and I had plans to catch a movie last Friday night so we were in a bit of a rush. When we arrived at Shucks, we were promptly greeted. Unfortunately, there were no tables available, but two seats had just opened up at the bar. We did not hesitate to grab them. As we sat down, we were greeted by the young man shucking a variety of oysters. He was very amiable and told us the bartender would be with us shortly. He had his hands full refilling the oyster bins for the couple sitting next to us who were quite enamored of the fresh oysters.

I decided instantly what I wanted to eat and after a quick review of the menu we were ready to order. I ordered the Shrimp Po’ Boy which came with Baby Cakes and Coleslaw. My beau had the Grilled Salmon which was served with Rice and Veggies and he added a side salad.

The salad was delivered in about a minute. I had time to enjoy a most of a bottle of beer while he ate his salad. Perhaps I was drinking that beer a little fast (we had a movie to get to!) because our entrees did arrive before the salad was finished.

My Po’ Boy was delicious. Too often I find shrimp over-cooked but these were perfection. The breading on the shrimp was not overbearing and the ratio of shrimp to bun was perfect. These piping hot shrimp were practically spilling out of my sandwich. Okay, they did spill out… perhaps I’m not the most graceful eater. I would place partial blame on the remoulade sauce. This was an oil based remoulade and the shredded lettuce and muffaletta relish did not stop it from soaking into my bun or dripping into my basket. True to my southern roots, I know how to “sop” and I certainly did. It was really a protective maneuver to keep my crispy Babycakes from getting soggy. I didn’t grow up eating tater tots, but if I had known they could be smashed, seasoned, and refried, I would have made a point of it. The coleslaw was creamy and just a little sweet.

From what I could tell, the salmon was also well cooked. I will have to make a point of eating a little bit of his food so I can report on it. He said it was pretty good, for what it’s worth.

In all, Shucks is a fun, laid back atmosphere. Disposable plates, baskets and utensils; beer in bottles only; quick and friendly service; and one of the few places in Omaha I have been to that cooks seafood properly. I recommend it for a good quality, inexpensive, casual, fun, seafood outing.

To Begin With...

Is there anything better than a delicious meal prepared and cleaned up by someone else? I find it very relaxing and satisfying to have a well prepared meal regardless of who prepared it, including myself. It is unfortunate when you are planning a nice night out, perhaps trying a new place, and poor service or unsavory dishes put a damper on everything. I hope you find tales of my experiences helpful. Along the way, I will also include personal cooking experiments. When it comes to trying new things, I have no fear. My parents are fond of reminding me (and anyone else they can tell) that as a child I put butter and garlic on my oatmeal one morning. Recognizing butter and garlic are a nearly unbeatable combination, I have learned they don't necessarily go with everything. I have become significantly better in developing flavor profiles! What I lack in formal training, I make up for in enthusiasm. I love food. I love dining out. I enjoy cooking. Join me, won't you?