Hot Suppa is a Congress Street gem, serving breakfast and lunch 7 days a week and dinner Tuesday through Saturday. Locals know to get here early or expect to wait on weekends, but try this place mid-week and you can often be seated right away. Look at the menus and you will see updated traditional diner food with a touch of southern flair. Good stuff!
On this particular visit I had grits with black bean chili, cheddar, poached eggs, and warm perfect puffy tortilla chips. So creamy/crunchy/rich/good! I also love that they not only make good coffee, but also have giant pitchers of cream for the table. This makes me happy, happy!
Author Archives: Bill M
The Saucy Fish Company
Have you ever felt like you wanted to eat more fish, but just couldn’t face eating plain grilled or baked fish one more time? Or have you ever felt Like you should eat more salmon, but just don’t like how it comes out when you cook it at home? If so, thanks to The Saucy Fish Company, I have something you may like.
The Saucy Fish Co. is based out of the U.K. and have started offering their sustainably harvested fish at Hannafords,and they were nice enough to send me some samples to try. To start off with, I love that the fish is sustainably harvested and fresh. While it can be frozen and thawed, I shop frequently and prefer not to have to defrost my supper before cooking it. Most other “fish diners” that I have seen come from the frozen food aisle and are loaded with additives and preservatives, making Saucy fish a better option for me. I also like that it is kept next to the case next to the fish counter. Its a convenient spot that I visit regularly visit to pick up lox for my bagels and doesn’t require waiting to be served. At $7.99 for dinner for two, I also think it is a good value.
Saucy Fish at Hannaford
So how did it work out? Pretty simple, I preheated the oven to 375 for the salmon (it’s 350 for the tilapia) 20 minutes later I had two perfectly sized portions cooked just right and ready for sauce. In the same amount of time (convenient) I made basmati rice and steamed some haricot verts (fancy green beans). I also had a chance to say Saucy Fish about a hundred times, just because it is fun!
As an aside, I can’t remember the last time I made baked salmon at home, while I love it when I have it out, it never seems to come out right at home. I dont know if its the type of salmon used or the delicious chili lime ginger dressing, but the Saucy Fish salmon came out just right. Bottom line, if you are pressed for time, and looking for a sustainable fresh option for a quick fish dinner Saucy Fish is worth trying.
Way to go little Bigs!!
Congratulations to Little Bigs for making the Buzzfeed‘s list 33 donuts to try before you die! This relatively new South Portland bakery has been keeping locals happy, happy with their delicious donuts and hand pies. Now the rest of the country knows too!
Box of Happiness from Little Bigs
Pre-Show for the New East Ender
Last night My wife and I attended the combination 1st birthday party for my favorite restaurant Central Provisions/ guest chef night for the soon to reopen East Ender.
A large crowd of area foodies and kitchen luminaries turned out to support chef owners Karl Deuben and Bill Leavy, formerly of the out of this world Small Axe Truck. Most prominently, Chefs Rob Evans of Duckfat, Jason Loring of Slab and Sean Wilkinson of Might &Main all showed up to show support.
The dishes on the East Ender side of the showed great promise for their upcoming opening. I loved,loved, Loved the Pastrami cured salmon I had. It was some of the best salmon I have had in recent memory. Topped with mustard seed and accompanied by roasted root vegetables the dish was good enough that I briefly considered ordering a second.
Fans of the former Small Axe will be happy to know that a small plate version of their famous burger was on the menu. During our hour and and half dinner I saw dozens of these perfect little beauties head out of the open kitchen making it the clear favorite of the night. Also very popular and more daring were the chicken fried sweet breads. These were so good that the couple sitting next to us, did order a second order. This despite it being one of the larger dishes served. Happy,happy!
Highlights on the Central Provisions side of the menu were: a fantastic La Luisiane cocktail made with New England Distilling’s Gunpowder Rye, sweet vermouth, Benadictine and then Barell aged.
A wonderful carnitas apparently made with Crispy Suckling Pig! So gooood!
I also was blown away by the seared Maine scallops with peridots black truffles and cognac cream sauce. It was so good I unfortunately devoured it before thinking to take a photo.
Yummy in my tummy!
Overall a perfect night, I can’t wait for the New East Ender.