It seems I've neglected the blog, and my kitchen, this past week. French Fridays with Dorie is already here again, and I haven't published a post since last week's French Fridays. I happily blame it in part on this attention-sponge, who eats three times a day and is already up to 43 pounds at just 12 weeks. We can't walk into the kitchen without him bouncing up, perking his ears, cocking his head, and then flying into the kitchen to see if he's getting another meal.

Trapper, drifting into puppy nap time

Not to say we haven't eaten quite well this past week - that's definitely not the case after making the rounds to three Coronado restaurants.

Last Friday, we sat out on the patio for a sunset Happy Hour at Saiko Sushi, sipped $5 glasses of wine, and shared a few of the happy hour and house specialities: Saiko Edamame (seasoned with celery salt and garlic), Saiko Roll (salmon, yellowtail, crab, wasabi, aioli, eel sauce, tempura fried), and the Rey Roll (seared albacore, tempura shrimp, crab, apple and mustard vinaigrette).

Saiko Edamame

Saiko Roll

Rey Roll

On Monday, Leroy's Kitchen + Lounge invited us to photograph a Wine Dinner featuring Fritz Underground Winery (Dry Creek Valley, Sonoma County, CA). The five course menu offered Asparagus Soup, Steamed Mediterranean Black Mussels, Mar i Muntanya, Spice Rubbed Tri Tip, and Zinfandel Poached Strawberries, paired with Fritz wines. Emily's Mexican Chocolate Cake Martini sealed the deal.

Our top pick of the evening was the Mar i Muntanya, a multi-layered paella-esque creation, paired with Fritz Pinot Noir.

Mar i Muntanya

Seared Diver Scallops with Asparagus Risotto

Chef Giorgio

Pasta alla Castellano

Last night, I was finally able to get to this week's French Fridays with Dorie recipe, Cheese Souffle. In honor of St. Patrick's Day, I substituted Irish Reserve Cheddar Cheese and chives, in place of Dorie's Gruyere and nutmeg.

Souffle Mise En Place

Rather than making one large souffle, I played around with a few different sizes...

Petite Souffle

Individual serving in a small ramekin

While attempting to get one last photo of two souffles together, I rushed to get them from the oven to the table and dropped the second on the table. Souffles fall quickly once removed from the oven, but they really fall fast when dropped! Despite doing what souffles do best, falling rapidly before your eyes, the flavor and texture was grand.

To accompany our souffles, I made these Sweet and Sour Glazed Pork Chops from Saveur. During grilling, they are brushed with a reduction of balsamic vinegar, honey and rosemary. I cooked ours stovetop, in a dutch oven, and they were tender, flavorful and pretty alongside the souffles.

Ann's Chicken Picatta, inspired from this post