Stuffed in The Cities

By Deb Jenkins
Staff Writer

What a great two weeks I have had. The last two weekends were spent in Minneapolis eating out A LOT.

Funny thing, I discovered that I only really enjoyed one of the outings I had. It was a great coffee shop that my son Matt turned me onto, Gigi’s on Bryant and 36th. When I googled it after I got back, I was tickled to see that they have only one page and it’s simple, has two pictures of the place and references to two articles written about it. The caption for one of the articles: “Voted Best Restaurant for Kids by the readers of Parents Magazine ” I love that.

So what made this place special and/or stand out for me? Let’s start with the day was sixty degrees, so seeing outside seating was a big plus before I even got out of the car. There was great people, pet and car watching, yes, I like checking out different cars too. The character of the building was comfortable to the eye. It made me feel like I was in the country.

When I walked in, the first thing I saw was huge cookies in the glassed-in case and lots of samples of the entrees they served. There was a very large section to the left to eat in and a great section to the right where you sat up at higher tables. This side felt more coffee/laptop friendly. Each side had large windows that brought in warmth and lots of light. The staff working there seemed happy and laid back.

I was very happy. Maybe my mood had something to do with the article last week, on how to complain in restaurants. I was getting nothing but good vibes here all around. I loved that you could get a large entree or a glass of wine and a cheese and bread platter, freshly made bread, sit outside and just nibble and sip on your wine slowly and read a good book. Man, that is the life. Of course, we can and will do those things right here, and soon, I hope.

The only sad part was there was no to go menu. I was told all their entrees are made fresh each day. YEP, it’s a keeper.

The other thing I found after two weekends in Minneap was that there is no place like home. Yeah I know, just like Dorothy in the Wizard of Oz. One of the things I really like to do when I go to The Cities is find a great happy hour and munchies. Well, I could not find it. Sure, there were happy hours, but EXPENSIVE!

Again, no place like home. One of the best happy hours around is at the Latin Bar in Moorhead, two-for-one drinks and one-dollar tacos, YUM!

I tried to find a good sushi place in Minneapolis. I was so bummed when I did find one and my spicy yellowtail was heated up with Tabasco Sauce. REALLY!

That is all you could taste too, disappointment is an understatement. We have much better sushi here, I think, call me spoiled.

And finally, I wanted to find a good appetizer that I could make at home. Did not happen. So what did I do? I went to, what else, The Food Channel website and found the best-ever appetizer which I have shared with you below.

So it is always fun, good or bad, to share what I did on my trips. I would love your input on places to go. Okay, I did get input on a place for sushi in Minneapolis, from my friend Arlene. I should have listened to her .

Margarita Shrimp and Scallops

Recipe courtesy Dave Fogelman

Marinade

4 limes, juiced
2 tablespoons extra-virgin olive oil
4 tablespoons gold tequilla
1 tablespoon orange-flavored liqueur (recommended: Triple Sec)
2 tablespoons finely chopped cilantro leaves
Pinch salt and freshly ground black pepper
12 (U-15) shrimp and 6 very large sea scallops, cut in 1/2 or 12 smaller sea scallops
12 bamboo skewers, soaked in water for 30 minutes.

Salsa

1/4 cup pomegranate seeds
1 medium mango, peeled and flesh diced
1 tomato, seeded and diced
2 scallions, green part only, diced
1 jalapeno, seeded and diced
1 tablespoon freshly chopped cilantro leaves
1 tablespoon diced Vidalia onion
10 mint leaves, chopped
2 limes, juiced
2 tablespoons extra-virgin olive oil, plus more for garnish
1 tablespoon mirin
Pinch salt and freshly ground black pepper
Pink salt, for garnish

First preheat the grill to medium.

Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside.
Next, add all the salsa ingredients to a serving bowl and mix well.

Remove the shrimp and scallops from the marinade. Put a scallop in the “U” (curved part) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on one side, then turn and grill for 2 1/2 minutes on the other side.

When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!

A viewer, who may not be a professional cook, provided this recipe.

Next week I will be sharing with you a fun who-would-have-known eating experience I just had here in Fargo. So until next week eat well, and stay safe.

Any questions or concerns, email .(JavaScript must be enabled to view this email address)

If You Go

What: Gigi’s Cafe
Where: 822 W 36th St, Minneapolis
When: Mon-Sat 6:45am-10pm; Sun 7:30am-10pm
Info: 612.825.0818

What: Juano’s Express & Latin Bar
Where: 315 Main Ave, Moorhead
When: Happy hour, Mon-Thurs, 4-7pm
Info: 218.359.0808