{"id":673667,"date":"2010-02-23T12:34:08","date_gmt":"2010-02-23T17:34:08","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=2588"},"modified":"2010-02-23T12:34:08","modified_gmt":"2010-02-23T17:34:08","slug":"front-burner-crunchy-bites-of-news","status":"publish","type":"post","link":"https:\/\/mereja.com\/index\/673667","title":{"rendered":"Front Burner: Crunchy Bites of News"},"content":{"rendered":"
\"Dover<\/p>\n

Dover sole at Il Mulino<\/p>\n<\/div>\n

If there’s one entree that really makes me go weak at the knees, it’s an English Dover sole, sauteed on the bone and then\u00a0 filleted.<\/p>\n

I learned how to prepare this dish in cooking school. You cut off the pin bones and fins with a kitchen shears, make an incision by the tail and rip the leathery skin off like a Band-Aid. Then you dredge the whole thing in seasoned flour and saut\u00e9 it in a large skillet, finishing it in the oven. Finally the fish can be separated (perhaps tableside) into its four fillets; the backbone peels away cleanly.<\/p>\n

On March 3, BLT Steak<\/strong><\/a> will be offering Dover sole and several of its signature steaks for the great price of $33.04. It’s a birthday celebration price: the chain’s flagship branch opened on March 3, 2004. See you there.<\/p>\n

And FYI: The Dover sole pictured above from Il Mulino <\/strong>currently goes for $65 — albeit with all the gratis appetizers that are this restaurant’s signature.<\/p>\n

IN OTHER NEWS: <\/strong><\/p>\n