Looking at the COOLinary website, I decided to try Costera again. I have no real feelings about the place, other than fond memories of Vaquero's, a long-ago tenant there, where we have great black-and-white photos of the kids in their small patio.
Tom and I went to Costera a few times, and while I liked the food, it never moved me enough to return. But I’ve been all about the COOLinary these two months, trying new places or returning to some old ones, and the menu at Costera enticed me. I had to pick it up, though, so when I called to place the order, they informed me that the August menu and the September menu were not the same. I had my heart set on Paella, but when I was informed that the Gulf Fish a la Plancha was Drum, I ordered it along with the mushroom app with a warm egg yolk (I so wish we could stop with the eggs) and the Tres Leches cake for dessert.
They couldn’t have been nicer when I arrived, and I brought the entire thing home to eat the following day. True confessions. and Tom would be appalled, but it makes the remainder of what I’m going to say all the more powerful.
The wild mushrooms were simply a sauté in rich butter of an assortment of coarsely chopped wild mushrooms. They were kind enough to put the warm yolk in a little to-go cup the size of a salad dressing container. It traveled surprisingly well.
The fish entree also traveled well, as did the Tres Leches cake, which was a sizable portion with lots of sauce underneath. I had a few bites of that when I got home later that evening.
In the morning, I took some of the mushrooms and the egg and added an egg to the mushrooms in a cast iron skillet. I have done this now for three days, so generous were the mushrooms. The medley of fungi was interesting, meaty, and delicious. They had a rich flavor from the butter, and I have always said that eggs, butter, and mushrooms are a heavenly combo. This was so simple, and so delicious.
The fish, this Gulf Fish a la Plancha, was crazy delicious, and it was enjoyed after a night in the refrigerator. I heated it up, leaving the heirloom tomato and cucumber salad in the container, placing it over the hot fish. It was Drum, which is my new favorite. The filets tend to be thin, and the fish is tender and flaky. This was seasoned beautifully, with a mild sear, and covered with chopped Castelvetrano olives, capers, herbs aplenty, and crispy fried onions. When I ladled the heirloom tomato salad with a light, perky, and slightly creamy vinaigrette over this fish, I think I may have swooned. The mouthful was packed with flavor and texture. The heirloom tomatoes were colorful and interesting, with a robust, fresh flavor and great texture. Tomatoes as they should be. Loved this!
I don’t usually eat things like cake, but I was so delighted with this meal I was looking forward to trying the Tres Leches cake. At this point, I had no reason to expect anything but terrific from this dessert. It was dense but light, with a lovely flavor and a delicious sauce. I had to stop myself from eating this cake.
My COOLinary experiences have been mostly hits, sending me back to places I ignore, leaving me wondering why I ignore them. This one will get me back to Costera, definitely.