herb-crusted hebi
One of the things I love about the Marine Corps is that its small and goodbyes are rarely permanent. Back when Lloyd was at the Naval Justice School in Newport, RI, we were a) fiancs, which blows me away because we just celebrated our 3-year-anniversary on Tuesday and b) friends with a great couple that we havent seen since because they moved to Japan and we moved to Hawaii. Well, they happened to be on Oahu this week, so we met them for dinner last night at Buzzs Original Steakhouse, and it was just like old times. They are moving this summer at the same time we are, so we may just end up back in the same city again. Wherever we end up, it should be a nice mix of friends, old and new.
Speaking of new, I tried a new type of Hawaiian seafood at Buzzs that Id never even heard of, hebi. Its a shortbill spearfish and tasty as can be. I chose the herb-crusted preparation, so you cant see the silky white meat, but it was so pretty against that dark green crust. Im on an herb kick lately not just as garnish, but as an integral ingredient in recipes like this soup, which I made Tuesday (yes, for our anniversary) so I may try to recreate the herb-crusted fish technique at home. Here are a few recipes that make my mouth water:
