Cap'n Roy's

One of our family's "go to" dining spots on the island is Cap'n Roy's at 1313 Padre Blvd. ....everyone has their favorite and it's a frequent choice when we talk about grabbing a bite to eat on the island.  I tend to go for the Mexican food offerings, my husband goes for the seafood, and the teen either goes for a burger or fried shrimp.  No one has ever had any complaint about their food - and I don't think we've ever not 100% cleaned our plates!  Last time, I had the enchilada plate - beef enchiladas specifically.  I ordered chips and salsa for the side - and they are big freshly fried 1/2 tortilla sized chips and a cooked style salsa.  Only complaint is the bowl isn't big enough :-)  I always need more.  I have also had, on a cold dreary day, a revitalizing serving of excellent carne guisada.  Delicious.  My husband loves the grilled shrimp tacos or the fish tacos with the fumi salad.  And we never fail to seek out their booth at the annual Shrimp Cook-off in Port Isabel.  They always have an award-winning concoction of goodness to sample.  The teen - he loves, loves, loves the big old half pound burger with fries.  Their fried shrimp is always a good call - with french fries and the delicious tart fumi salad (a vinegary yet sweet slaw - really pairs well with fried food).

The only complaint I have is having to do a u-turn to get there when coming from the bridge.  But, that's no biggie to get to a guaranteed good meal.  If they are busy, there's lots of stuff on the walls to look at - old photos, big fish, other nautical "stuff".  It's a small joint - but that's the way I like it.  The prices are reasonable, the waitstaff are courteous and friendly.  It's a great island spot!

SPI FLIP FLOP FOODIE RATING:

3 1/2 – Really Yummy - I feel my flip flops wanting to head back from time to time!

PadreRitaGrill - Revisited!

My friend and I were in dire need of adult conversation and some time out of the house... so, we decided to hit PadreRitaVille for lunch Tuesday.  I suggested it in an email last week, and I baited my hook with a link to the Island Breeze article last week that had me salivating for most of the menu items mentioned.  She, being weak, like me, succumbed rapidly.  Yay! 

Today finally arrived and we hopped in the car and headed out to lunch.  I was nearly giddy with happiness!  I didn't even need to think about looking at the menu... but I did.... in great detail.  I knew, going in, that having to decide between a volcano of nachos and the Tuesday lunch special, Shrimp Scampi, was nigh impossible...but I managed.  Up until the last minute it was going to be the special and then I had a quick step switch to the Nachos.  My friend got the special so I can speak to both.

My 1/2 order of supreme nachos were delicious - I had beef this time since I had chicken before.  The chips were delicious, generous dollop of guacamole (freshly made) on top and fresh salsa, jalapenos, and sour cream on the side.  Piled high with beans, cheese, onion, (skipped the tomatoes), and a LOT of nicely-seasoned ground beef....overall, excellent.  I couldn't eat more than half of the half order.  It was an extremely generous serving.  The $6 lunch special my friend got was deemed very good (and I challenge you to find a lunch like that for the price anywhere else on the island).  It started with a mixed lettuce with tomato and red onion side salad.  The entree was served on a large, very attractive, pewter fish-shaped platter filled with pasta topped with shrimp and a tasty garlicky butter sauce; broccoli on the side, and garlic toast.  (there were other side choices, she chose broccoli)   My meal, with iced tea was in the $15 range and my friend's was $8 before tip.  She had a generous mug of freshly made French Roast coffee and said it was delicious.  I opted for iced tea and it was as good as I remember (despite the waitress topping it off with raspberry tea instead of regular tea - I'm not a raspberry tea fan - I didn't have the heart to tell her at that point).

I'm sure restaurant owners wish people would stop taking pictures of their food with their cell phones - I read an article in Bon Appetit magazine that said so - but I feel irresistibly compelled when something is so exciting to me that I think the whole world needs to see it!  I held off because I kept imagining my mother giving me the stern "big eyes" if she saw me.  I had my camera in my purse, but by the time the food was in front of me, I was starved and just dug in.  It was delicious.  Unfortunately, that leaves me - again - with no pictures from PadreRitaVille!

The follow-up visit was as good as the previous visit.  There was a slight mis-step in both of our orders arriving "not as ordered", but it was taken care of pretty darn quickly.  We weren't overly concerned because we were gabbing.  The shift manager checked in a couple of times and apologized for the beginning mis-step.  No problemo.  Regardless of the few service bleeps, I continue to totally enjoy the food here.  Really nice.

I want to come back for dinner - the "steak night" special has been luring me for a couple of weeks now.  However, I'm finding now that school is back in session, homework is abundant, and eating out on a week-night is just not feasible unless there is a special occasion (like no homework for the teen or a parade).  I also know I need to keep trying new places...but, by golly, I just want to go back to PadreRitaVille so I can try some more of their menu.  It all looks soooo good!

If you haven't made it by - you MUST go...  'nuf said!

UPDATE 1/3/2014
My son and I had a delicious lunch here on a gorgeous January day on the island.  Excellent prices for delicious food.  I continue to love PadreRittaGrill! (note name change)

Here's the slightly edited update from my Facebook page:

"Yummy lunch at PadreritaGrill Spi with Ian Hook. Outstandingly creamy and delicious Tomato Basil Soup with a plentiful and diverse Salad Bar for me. Generous Shrimp Po'Boy with fries for him. Mine was great and he said his was really good. (high praise from the usual shoulder shrug)  All for a reasonable price. "

SPI FLIP FLOP FOODIE RATING:

4 – Lip smackin’ - good quality – flip flops will definitely be parked under their table again!

Red Snapper en Papillote



Photo Source:  Google Images



As October approaches, it is one of the best fishing seasons of the year.  The weather is gorgeous, the Red fish are running, and speckled trout are plentiful.  October is also Red Snapper season.  Yum, yum!  Who could ask for anything more?  One of our favorite seafood dishes is derived from an Emeril Lagasse recipe and adjusted to our tastes.  The teen-ager "created" this particular recipe and I act as his Sous Chef on the evenings we make it.  He does enjoy telling me what to do!  One of our first efforts in 2008 is shown here, with freshly caught trout from the Laguna Madre, although we have tweaked it a bit since that time.  I've made it with jumbo Gulf Shrimp, I've made it with bay trout numerous times, and most recently, it's been Red Snapper.  If you want to impress your guests...this is a sure thing!

Bay Trout en Papillote ala Ian





Red Snapper en Papillote

Ingredients:

• 
  
  Whole Wheat Orzo (available at HEB in Port Isabel)
• 
  
  Chicken Stock                                   
• 
  
  White Fish (Red Snapper, Trout, Tilapia all work well) OR Jumbo Shrimp (just reduce cooking time to 15 minutes for shrimp)
• 
  
  Olive Oil for drizzling
• 
  
  Butter – 2 TBSP for orzo and 1 Tsp per piece of fish
• 
  
  Basil – about 3/4 cup, rolled and thinly chiffonade - do not use dried basil
• 
  
  Fresh Thyme if you have it – sometimes I can’t find it down here and do without
• 
  
  Green Onions – thinly sliced white and green sections – about 2 per serving (or thinly sliced shallots are a great substitute)
• 
  
  1 large clove garlic for 4 servings– extremely finely chopped
• 
  
  Lemon Pepper to taste                                               
• 
  
  Lemon Slices – 3 per piece of fish – thinly sliced – seeds removed
• 
  
  Lemon halves to squeeze over fish
• 
  
  Crisp white wine (like Pinot Grigio or Sauvignon Blanc) - use what you need and drink the rest!
• 
  
  Parchment paper - one 18-20" sheet per serving to form individual packets
• 
  
  Baking sheets with edges  - half sheet pans - cookie sheets.

Prepare orzo in chicken stock instead of water per package directions – slightly undercook.

While orzo is cooking - prep all of the rest of your items so you can put the packets together without stress ;-)

Drain partially-cooked orzo and return to pan, toss with 2 TBSP butter, a pinch of salt, a handful of the chopped green onion, and some of the basil – set aside. 

Prepare packets by folding a large piece of parchment paper in half.  Lay it on the baking sheet so one side is down as a base, and the other side is a “top”.  Place a cup of prepared orzo inside the bottom half – close to the fold and place the fish in the center, on top of the orzo.  Season fish with lemon pepper and salt if desired.  Sprinkle with basil, a tiny sprinkle of garlic, green onions, and a bit of chopped fresh thyme if you have it… and top with lemon slices.  Squeeze lemon juice over it all (to taste).  Put pinched bits of butter all over and drizzle with Olive oil – sprinkle about a half tablespoon of wine over it all.  Fold the top (the cover) of parchment paper down so the sides meet.  Tuck the corners in at the fold, and starting at one of the folded sides, roll the parchment into a packet…working around to the other side, gathering and crimping as you go.  Roll it tightly, to the edge of the orzo.  Repeat for each packet – each cookie sheet will hold 2 packets, maybe 3.  If you can't get it to hold together - you can secure it by threading a toothpick to the end where the roll ends.  I've only had one packet leak...they hold together better than you imagine.

Photo Source:  Google Images

Bake at 350 degrees for 20 minutes or so depending on size and thickness of fish.   Place each packet directly on individual serving plates and open at the table.  With a sharp knife, carefully slice a steam vent in the center of the packet.  Cut the rest of the way across once steam is released and tear open the packet.  Eat directly from the packet on top of a dinner plate.

You can do the same process without the parchment packets by using a large chef’s skillet on the stovetop – put down a bed of partially cooked orzo, place the fish pieces on top, proceed as directed above, put the lid on the pan and cook on a medium low temperature until fish is done.  Will need a very large “fish spatula” to lift the servings onto serving plates, gathering up the orzo under the fish, and spoon the rest of the orzo onto the plate next to the fish servings.

We generally serve with a simple steamed vegetable, like broccoli, and a crusty loaf of hot bread.  Woo wee, them are some good eats!!!

Bon appetit y'all!

Blackbeards' Restaurant



Photo Source: Google Images



The first time I went to Blackbeard's on South Padre, over 10 years ago, we went for lunch at the end of the lunch rush on one of our early family vacation trips down here.  I fell in love with their fried shrimp po-boy.  It was so basic and simple...and so very delicious.  The next time we came down to the island was in February and we came to celebrate our anniversary and use up some Southwest Airlines tickets that were going to expire.  We had no idea it was such a winter-Texan haven and laughed about being the youngest on the island.  That time, since we were without children <hooray> we went to dinner at Blackbeards' and, while a little more crowded on this occasion, we were in such good spirits we didn't care.  We ordered drinks, we took our time, we were just glowing with the happiness only a parent of teens and pre-teens can relate to, on the exciting event of a week-end free of responsibility.  I selected Stuffed Shrimp - a delectable concoction of Gulf shrimp stuffed with a crabmeat dressing ...perfection on a plate.  There was so much on the plate, I couldn't even begin to put a dent in it.  It was superlative (or maybe I was intoxicated with Cosmos and Happiness).  Whatever it was, we went home happy. 



Photo Source: Blackbeards' Website



We made Blackbeard's a regular stop on our trips down to the island...until an unhappy meal in 2005.  You know how it is when you bring a crowd to a restaurant you've been raving about and on that particular day, it unfortunately sucks?  That's what happened to us.  After waiting in the unbelievable crush of a July dinner rush, having our food be nothing like I had raved about, my son getting sick afterwards...well, we just didn't go back again.

My sister and her husband and sons always rave about Blackbeards' and it is a "must have" when they are here on vacation...my brother-in-law gives his highest regards to the flounder particularly.  So, when we were down in April 2008, looking at real estate after our big decision to leave Austin, we decided it was time to give Blackbeards' another try.  My son had the red snapper - loved it.  I had fried shrimp - loved it.  I think my husband had the Shrimp 3-ways - loved it.  What we didn't love, was how crowded the tables were next to each other.  We couldn't talk, it was so loud and the wait staff could barely get through the tables without bumping our chairs.  We decided we didn't want to deal with that when there were so many other places we could go on this lovely island that didn't involve feeling like we were rubbing elbows with the tables next door.

Then, winter of 2010, the teen and I were driving along, scoping out a place to eat dinner when I swung right into the Blackbeards' driveway - which was half empty (or half full if you want to focus on optimism).  I thought, I miss Blackbeards' food - and since it wasn't crowded...

Photo Source: Blackbeards' Website

Sure enough - I had a lovely evening in one of the back areas where we were able to converse and I enjoyed a steak with shrimp and a lovely broiled fish for the teen.  Blackbeards' Restaurant had returned to my good graces. 

What I learned from this, is a lesson I've learned well since moving to the lower Laguna Madre...whether it is on the Island, or in Port Isabel...avoid eating out for dinner in July....go out on week nights only during most of the summer... and learn where the crowds are going to be and when they are going to be - and don't go there.  Lunch, during the summer is "a good thing".  It fulfills my need to dine out with minimal crowding (especially if you go to lunch as soon as they open).  Avoidance of crowds - THAT is what I've learned.

Photo Source:  Google Images

September and October are two of my favorite months at the coast.  Unhindered by those much-needed tourists and the beginning of a slight cooling in the atmosphere.  This is the time of year that moves me to euphoria on the island.  It's time to schedule a night out at Blackbeards' Restaurant again!

SPI FLIP FLOP FOODIE RATING:

3 – Pretty Yummy - I feel my flip flops wanting to head back from time to time!

Quik Stop

Photo Source: Quik Stop Facebook Page

People ask me where I buy my shrimp when I have them over for dinner, or when they are in town and want to take some home.  I have two answers.  I'll write more on the other answer another day...but my number one answer is Quik Stop in Port Isabel.  I used to buy at the B&A shop when I was here on vacation - even used their mail order once.  Then, one day, after I'd moved down here, I went in for shrimp and they were sold out.  The woman said "just go across the street to Quik Stop...we own that too".  So, I did and that was the beginning of a happy relationship (good thing because they closed the B&A shop - I'm guessing they bought the business???).  Anyhooo...I buy my Red Snapper filets there when they have it.  I buy my Gulf Shrimp there - and they always seem to have it.  I've bought flounder filets there...when they have it.  You never know what's going to be in the case until you get there.  They have their own fleet of boats and many "secret sources" for the "occasional" offerings you'll find in the case.  All I know is I've never had anything but the best seafood from Quik Stop.  It smells fresh when I unpack it, like the ocean...the way seafood should taste.  They never mind packaging it in ice for me, to maintain the absolute freshest flavor.  And, the people are friendly :-)  Always a plus!

I also buy my son's fishing shirts there.  He likes the Guy Harvey tee shirts and they have a huge selection of shirts, hats, fishin' wall art...and usually they have something on sale.  My oldest son buys all of his live bait there - and the teen buys his frozen bait there.  It's one stop shopping!  I also bought my fishing license there (not that I use it...but when I go with the teen, I like to cast a few lines myself - gotta keep legal).  I have to question the name, though...Quik Stop?  I think not.  Basically, it's hard to get the boys out of the store once we arrive.  They always want to browse the tackle, look at every kind of bait they have, look at all of their clever plaques on the wall, and look at the tee shirts.  Me, I'm there for some of the best local seafood every time!

When my oldest and his girlfriend were here this summer, I fixed a big Red Snapper dinner...and a big old "toss it on the table" shrimp boil another night.  They swear they liked those meals the best of all on their vacation (kiss, kiss... flattery will get you everywhere!).  I figure I fed the 5 of us a superb Red Snapper with Orzo entree, veggies, bread, and dessert for under $65 with wine!  I know the five of us couldn't have gone ANYWHERE for that price! 

It's a great solution if you are having guests and don't want to break the bank...or, if you just want to have some great, fresh tasting seafood at home.

I also enjoy their humorous signage which changes from time to time...I now see they have some great fishing "sayings" on their Facebook page.  Overall - a great family-operated place, at 501 Highway 100 in Port Isabel.  Ask for your bumper sticker next time you are there.  I need to send one to my son in Austin - I know he'd love it!



SPI FLIP FLOP FOODIE RATING:

4 – Lip smackin’ - good quality – flip flops will definitely be walking in their door again!

Marcello's Italian Restaurant

Source: Google Images

After enjoying the small-town big event of the Port Isabel Homecoming Parade, we decided to avoid the immense traffic jam (people wandering the street, talking, no hurry to get out of the way) by eating dinner out before heading to the big bonfire.  Marcello's Italian Restaurant is on the corner of Hwy 100 and Tarnava on the Lighthouse Square and we were parked close by...win-win situation!  I've been to Marcello's several times and have always enjoyed it so we headed in for dinner and air-conditioning. 

It is an iconic family-owned restaurant and, at this time of year, filled with locals enjoying an evening out.  I like the atmosphere, which includes background music, subdued lighting, oil lamps on the table, white linens, and cloth napkins...kind of old European in atmosphere - nothing like the chain ambiance of the Olive Garden type of Italian restaurant.  Soothingly relaxing after the blaring horns of every police car and fire engine in the area leading the parade!  We were seated at my favorite table in the restaurant - square in front of the window looking out at the lighthouse.  Perfect!

Today, being the first day out to eat all week, I enjoyed the slight delay the apparently unexpected post-parade rush caused for the waitstaff.  Our waiter was great and handled the influx with friendly aplomb, expressing appreciation for our patience.  Our food actually came out quite promptly.  We started off with the included salad (mine with a wonderfully tangy tomato vinaigrette) and a generous basket of lightly toasted Italian bread with a dipping bowl of Marinara sauce.  I was in the mood for something fairly basic so ordered whole wheat spaghetti with meatballs and Marinara.  The teen ordered their seafood lasagna.  I was afraid he would not be hungry after plowing through most of the bread basket.  (We generally eat fairly early on school nights and it was 7:40 when we got to the restaurant - he was starved.)  I tried some of his seafood lasagna and boy was it good!  It was in a white sauce and completely covered with stringy delicious cheese.  I could identify crab and some shrimp in my one bite - the teen wasn't able to identify anything else, but did declare it was very good.  It was such a generous serving that he couldn't eat it all (especially having filled up on bread and Marinara!). 

My meal was all that I could ask for in a plate of spaghetti and meatballs.  Meatballs so big I could only eat one (I think there were two on the plate - under all that delicious Marinara) and a literal bowl of pasta sufficient for multiple servings.  We could have easily shared either dish.

In the past I've enjoyed their cheese ravioli in shrimp and lobster sauce - rich and decadent.  Last year when my family was here, we dined at Marcello's, and everyone loved their meal.  Good stuff - reasonably priced.  Our dinner tonight was $36 with non-alcoholic drinks and a tip.  For a nice dinner, that's a good price in my opinion.

I'm tired and pleasantly full (thankfully I only ate half the dish) and ready for bed.  The evening was so pleasant, we completely forgot about the bonfire!  We swung by on the way home and at least saw it, despite missing the actual activities...not sure what you do at a bonfire...but we were so stuffed and ready to fall into the post-pasta-induced slumbers, that we both said "okay - saw it - let's go home"...and we did.

Marcello's is a place we will go again and again...when we need a nice night out and want to stay on the Port Isabel side of the bridge.  It's definitely mangia bene!

SPI FLIP FLOP FOODIE RATING:

4 – Lip smackin’ - good quality – flip flops will definitely be parked under their table again!