Get Your Juices Flowin.

There are moments. Moments where all is right with the world and especially moments where all is right in the kitchen. Last night was one of those precious moments (and I'm not talkin' about those cheesy figurines some of you collected back in the 80s, no offense to those who are still collecting). Most nights I have a plan for dinner and if not, I have some go-to items for those nights when cooking isn't realistic.

On Monday night, I made a pit-stop at Whole Foods to pick up a few veggies and fruits for the week. I tend to stay clear of packaged veggies but there was a pre-packaged container of stir fry veggies that caught my eye. Chunks of portabella and crimini mushrooms, leeks, napa cabbage, ginger, and bok choy. I was caught up in the "moment" and figured what the hell....I'll give it a whirl. I decided to make a stir fry of these veggies and for the main course I was going to make a piece of halibut (which I purchased from my favorite butcher/fishmonger, McCall's).

So last night was D-day. Earlier in the day, instead of working, I was day dreaming about how to prepare the halibut. I came up with a lemon panko crusted halibut. Added lemon zest, salt and pepper to some panko bread crumbs. Made a egg eash and a plate with all-purpose flour. Three steps - put fish in egg wash, then flour, then panko bread crumbs mixture. I seared the piece of fish in some olive oil before finishing it off in a 375 degree oven for 15 minutes.

My biggest dilemma was a sauce for the stir-fried veggies. I would not be satisfied with soy sauce alone. So I made a little concoction while the veggies were cookin' and the halibut was roasting. The concoction consisted of chili garlic sauce, sesame oil, soy sauce, and chili paste in soybean oil. I didn't measure, I just played around with amounts and found the perfect consistency (but if I were to guess-timate, I would say, 1 tbs. chili garlic sauce, 1/2 tsp. sesame oil, 1/2 tbs. soy sauce, 1 tbs. chili paste in soybean oil). About two mintes before I took the halibut out, I tossed this concoction with the veggies and let it simmer. Squeezed some lemon juice over the fish and the meal was complete. Sweet victory!!!!!!!!

My Lamb Pita-wich.

I've raved and ranted about McCall's Meat and Fish, several times since it's grand opening in February of 2010. Ever since I've been a foodie, it's been one of my mini-dreams to have a local butcher in my neighborhood. Call it divine intervention, this randomly occurred when I moved to Los Feliz in February too. It was the joining of two loves and I've been devoted to this neighborhood joint ever since.

Nathan and Karen (the dynamic owners of McCalls) are passionate about what they do, both have A+ resumes in the restaurant industry, and are committed to serving only the best, primo cuts of meat, fowl, game and seafood. I kinda feel like I won the foodie lottery to be honest. Every other weekend when I make my morning grocery run, I stop by to pick up a few essentials and a few non-essentials. About two months ago, I broke down and tried their homemade lamb sausages (mind you, all of the sausages they sell are made there at the shop). It's safe to say, I've got a slight addiction, because since then, I always order 4 lamb sausages. They are made with some harissa and other spices and I've come up with this recipe, that is quick, easy and uber mouth watering.

I call it the Lamb Pita-wich. Insert laughter here. And here. And here again.

Depending on hunger factor, I cook up one or two lamb sausages in a skillet over medium-ish heat with a smidgen of olive oil. Because these sausages are skinny, they are done in about 4-5 minutes. While the sausages are cooking, I heat up my oven and throw in one piece of the Middle Eastern Flatbread from Trader Joe's (another addiction) just to warm it up (for about a minute or two). I slather the flatbread with some hummus and tahini sauce, some arugula, the sausage and a sprinkling of feta. There are infinite possibilities here, sometimes I add a layer of tapenade too. This pita-wich is fit for anyone with an appetite. So the only thing you have to do now is jump your car, head over to McCall's and TJ's, you will send me a thank you note and maybe some flowers, I promise.