Kevin's Watch

For me it would be the roasted garlic appetizer here:
www.theearle.com/menu/default.htm

It was so good I thought I would pass out right there at the table.

Droubi's

rice, hummus, yoghurt dip, garlic dip, pita bread

Yanni's

I dream of their Greek Salad-and the side: barely toasted pita strips with Feta cheese and olives

(hummus rocks! drw!)

I have a tie:

DeStefano's Victor Cafe(Phila, PA) .....shrimp and lobster ravioli with a vodka creme sauce .....plus the waiters sing arias at random intervals

The Hobbit (Ocean City, MD) .... potato encrusted red snapper served on a bed on baby spinach..

Mmmmmm baby spinach.....

The (Cheval, let me know if I got this wrong!) Island White (or Way, something like that) in Clearwater Florida......Macadamia crusted Mahi Mahi, Wasabi mashed potatoes.....yummy.

danlo: love hummus, try to find Athenos in the store. www.kraftfoods.com/kf/FoodandFamily/Fal ... hummus.htm

I never noticed that Kraft made that.

For me, definately Popei's White Cloud: Rigatoni pasta with scallops, crabmeat, shrimp and broccoli in a rigotta sauce topped with melted mozzarella.
And of course, their Over-stuffed Baked Clams......HUGE chunks of clam in a bread/spice base topped with bacon, shrimp, and melted mozzarella.

Wow! Now I have to go get some....

The best mexican food I had ever tried, was at San Diego. Oh my gosh!!! I can still remember the smell of homemade tortillas and the refried beans.
Looking forward to go there in our vacation, once the hubby gets some time off from work

Heh heh heh

I'm such a low brow.

I think the strawberry waffle at Perkins is the BOMB.

hehehehehehehe

I want one NOW.

Heh, anything from Amigo's Mexican Restraunt. Really. Anything. I'm serious. Amigo's rocks.

Vegetable dumplings at that great restaurant in China that we (my roomies and I) affectionately called the Carrot Soup Shop. I have been searching for more ever since.

Grouper Pontchartrain from Louisiana Lagniappe in Orange Beach Alabama it consisted of:A large grouper filet topped with a huge softshelled crab(all fried)covered in hollandais sauce and honey roasted almonds.

Edinburghemma from Afar wrote:Vegetable dumplings at that great restaurant in China that we (my roomies and I) affectionately called the Carrot Soup Shop. I have been searching for more ever since.

I can't vouch these are as good as those, but they are quite yummy.

Steamed Vegetarian Dumplings

1/2 lb firm tofu, drained and cut into 1/2" slice
1/2 cup dried wood ear mushrooms (about 1/2 oz)
1/2 cup drained, sliced water chestnuts
3/4 cup shredded carrot
1 TBS minced peeled fresh ginger
1 TBS minced green onions
1 tsp salt
2 tsp low-sodium soy sauce
1/2 tsp dark sesame oil
1 large egg, lightly beaten
4 tsp cornstarch
50 won ton wrappers or gyoza skins

Cooking spray

1 tsp cornstarch
1/2 cup low-sodium soy sauce
1/4 cup water

Place tofu on several layers of paper towels, and cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Place tofu in a large bowl, and mash with a fork until smooth. Set tofu aside.

Combine boiling water and mushrooms in a bowl. Cover and let stand 20 minutes or until soft. Drain. Place mushrooms and water chestnuts in a food processor. Pulse 5 times or until minced. Add mushroom mixture, carrot, and next 7 ingredients (carrot through 4 tsp cornstarch) to tofu. Stir well.

Working with 1 won ton wrapper at a time (cover remaining wrappers to keep them from drying), spoon 1 tsp tofu mixture into center of each wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching edges together to seal. Place dumplings, seam sides up, on a large baking sheet sprinkled with 1 tsp cornstarch (cover loosely with a towel to keep them from drying).

Arrange 1/3 of dumplings in a single layer in a vegetable steamer coated with cooking spray. Steam dumplings, covered, for 15 minutes. Remove dumplings from steamer. Set aside, and keep warm. Repeat the procedure with remaining dumplings.

Combine 1/2 cup soy sauce and 1/4 cup water in a small bowl. Serve with dumplings.

Makes: 50 appetizers (serving size equals: 1 dumpling and about 3/4 TSP sauce).

Per serving: calories 35; fat 0.6g; protein 1.5g; carbs 5.8g; fiber 0.2g; chol 5mg; iron 0.6mg; sodium 179mg; calcium 10mg
1 Weight Watcher Point per dumpling

The seafood platter at www.blackmarlin.co.za/home.htm
was superb.

(and cheap compared to what I'd pay in the UK)