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I'll continue posts, per the norm, at my new home. This site will remain up but dormant.
Tuesday, February 26, 2008
Monday, February 25, 2008
The Single Man's Guide To Kitchen Survival: Installment #1
Cross posted at THe Urban Eater
Once upon a time, Single Men were notorious for having refrigerators stocked with Chinese take-out boxes, ketchup packets, pizza boxes, hot sauce, leftover Ramen noodles still in the bowl they were prepared in, moldy sandwich bread and copious amounts of beer. This was the norm from roughly 1977 to 1999.
But times, they have-a-changed.
With the invent of Food Network, Celebrity Chefs, organic lifestyles, Atkins, and South Beach, single Men are utilizing their dusty stove tops. They are opting for a good bottle of Red instead of a high carbed Brew.
One of my single guy friends’s approached me a few months back.
We’ll call him, Chris.
Chris was having a Lady friend over for dinner. He wanted to impress her for a few reasons. One, he liked her. She was a good girl. Two, he was low on funds and didn’t have the money to take her out to an upscale restaurant, and finally and probably most importantly, because he wanted to get laid.
Chris asked if I could show him how to make an upscale dinner that would impress without the impressive price tag.
I happily accepted.
This got me thinking. “Chris”, I asked, “would you like me to put together an easy Cookbook geared for single guys from a woman’s point-of-view?” Chris replied,” I would be forever in debt if you did.”
So, until money falls from the sky or a publisher notices my little blog (cough, cough), I’ll be using The Urban Eater to assist all of you Single Guys. Need help? Just ask. Got a culinary dilemma? I’m here for you.
Until then, I’ll be doing some of my normal postings and mixing in my Single Guy friendly cooking how-tos. From impressive dinners, to Gym maintenance foods, to low budget survival. I’m here. I’ll even be including Girlie pics to lure you to read on.
Chicken Roulade stuffed with Chevre, Sun dried Tomatoes, and Capers served with Lemon Scented Green Beans.
Roulade = A piece of meat, pounded thin, and stuffed with something.
Chevre = Good Goat’s milk cheese
Capers = Pickled Flower buds.
Price = $$
Goal = Getting Laid.
1-pound Boneless, Skinless Chicken Cutlets (Turkey may also be used)
2 oz Chevre Cheese (Go to the deli. It will not be next to the Kraft singles)
1 jar Sun dried Tomatoes (get the smallest jar possible)
1 jar Capers (get the smallest jar with the smallest buds possible)
Salt
Pepper
1 Lemon (should be all yellow and you should be able to squeeze it without pressure)
1 bag fresh, cleaned, trimmed Green Beans (1 pound for 2 people)
Olive Oil (Just buy Extra Virgin. Choose the one that is not the most expense or the least expensive.)
Plastic Wrap
Aluminum Foil
toothpicks
Equipment:
A sharp knife
A cutting board
A non-stick skillet
A pasta-sized saucepot
An oven safe container
Something to stir with
Read all steps before starting to cook.
Pre-heat oven to 400 degrees.
Place a chicken cutlet in between two pieces of plastic wrap. Make sure the chicken is completely covered. With a meat mallet, pound the chicken so that it is about 2 cm thick. Start in the center of the chicken and work your way out. Use a bean can if you do not have a mallet. Do not use a hammer. Repeat for second chicken cutlet. Make two for you and two for your guest.
Place one piece of the pounded cutlet on a cutting board. With a butter knife, spread ¼ of Chevre into center of pounded cutlet. Take one sun-dried tomato. Dice it as small as you can. It doesn’t have to be microscopic. Sprinkle over spreaded Chevre. Sprinkle about 8-9 capers onto Chevre. Roll the pounded cutlet, just like you would roll a burrito. Secure the roll with as many toothpicks as you feel necessary. You want it to be completely closed. Sprinkle with a lady sized pinch of salt and a lady sized pinch of pepper (about 4 grinds of a pepper grinder). Repeat with all pounded cutlets.
In a pasta-sized saucepot, boil 3 cups of water. Add 4 tablespoons of salt to boiling water. When water starts to boil, add green beans for 2 ½ minutes and NO MORE. Drain water from green bean pot, place pot in sink with Green Beans still in the pot, turn cold water on and fill pot with cold water. Add a hand full of ice to pot. This is called blanching.
Heat a non-stick skillet to med-high. Add 2 tbsp of Olive Oil to hot pan. If it smokes, it’s too hot. Remove pan from heat and let cool a little. If it doesn’t smoke. Add all prepared roulades to pan. Let brown on each side. You are not cooking the roulade all the way. You’re just searing the meat, so that the juices stay in the chicken. You’ll brown each side for about 1 ½ - 2 minutes per side.
Put browned roulades into an oven safe container and cover with foil. Roast for 20 minutes.
In the meantime, wash non-stick skillet. Heat clean skillet back up to med-high. Drain green beans of all water and ice. Add 2 tbsp of Olive Oil to hot pan. Is the oil smoking? It’s too hot. Remove pan and let cool down a bit.
Add green beans, one lady sized pinch of salt, one lady sized pinch of pepper, and juice from lemon. Squeeze the lemon in your hand. This will prevent any seeds from getting into the pan, which you do not want. Using any kind of utensil that will not melt in the skillet, stir green beans occasionally. Cook green beans for about 7 minutes. They should have small brown spots, but no black spots. That would be called burning the green beans.
When the timer goes off for the roulade, remove from oven. On a cutting board, remove all toothpicks from one roulade. Cut into half on a bias (think carpentry). Is it white or pink on the inside? If it is pink, put all roulades back in the oven for another 5-6 minutes. If it is white, cut all roulades on a bias. Remove all toothpicks first.
Pick the best looking roulade. Put it on her plate. Place about 8-9 green beans on the same plate.
Light some candles; turn on Sade, Leonard Cohen, or Cold Play, and have condoms hidden and out of sight. That would be a mood killer. Get a halfway decent Pinto Grigio (no more than $10-$15 per bottle) and serve with dinner. White wine should be served cold.
Once upon a time, Single Men were notorious for having refrigerators stocked with Chinese take-out boxes, ketchup packets, pizza boxes, hot sauce, leftover Ramen noodles still in the bowl they were prepared in, moldy sandwich bread and copious amounts of beer. This was the norm from roughly 1977 to 1999.
But times, they have-a-changed.
With the invent of Food Network, Celebrity Chefs, organic lifestyles, Atkins, and South Beach, single Men are utilizing their dusty stove tops. They are opting for a good bottle of Red instead of a high carbed Brew.
One of my single guy friends’s approached me a few months back.
We’ll call him, Chris.
Chris was having a Lady friend over for dinner. He wanted to impress her for a few reasons. One, he liked her. She was a good girl. Two, he was low on funds and didn’t have the money to take her out to an upscale restaurant, and finally and probably most importantly, because he wanted to get laid.
Chris asked if I could show him how to make an upscale dinner that would impress without the impressive price tag.
I happily accepted.
This got me thinking. “Chris”, I asked, “would you like me to put together an easy Cookbook geared for single guys from a woman’s point-of-view?” Chris replied,” I would be forever in debt if you did.”
So, until money falls from the sky or a publisher notices my little blog (cough, cough), I’ll be using The Urban Eater to assist all of you Single Guys. Need help? Just ask. Got a culinary dilemma? I’m here for you.
Until then, I’ll be doing some of my normal postings and mixing in my Single Guy friendly cooking how-tos. From impressive dinners, to Gym maintenance foods, to low budget survival. I’m here. I’ll even be including Girlie pics to lure you to read on.
Chicken Roulade stuffed with Chevre, Sun dried Tomatoes, and Capers served with Lemon Scented Green Beans.
Roulade = A piece of meat, pounded thin, and stuffed with something.
Chevre = Good Goat’s milk cheese
Capers = Pickled Flower buds.
Price = $$
Goal = Getting Laid.
1-pound Boneless, Skinless Chicken Cutlets (Turkey may also be used)
2 oz Chevre Cheese (Go to the deli. It will not be next to the Kraft singles)
1 jar Sun dried Tomatoes (get the smallest jar possible)
1 jar Capers (get the smallest jar with the smallest buds possible)
Salt
Pepper
1 Lemon (should be all yellow and you should be able to squeeze it without pressure)
1 bag fresh, cleaned, trimmed Green Beans (1 pound for 2 people)
Olive Oil (Just buy Extra Virgin. Choose the one that is not the most expense or the least expensive.)
Plastic Wrap
Aluminum Foil
toothpicks
Equipment:
A sharp knife
A cutting board
A non-stick skillet
A pasta-sized saucepot
An oven safe container
Something to stir with
Read all steps before starting to cook.
Pre-heat oven to 400 degrees.
Place a chicken cutlet in between two pieces of plastic wrap. Make sure the chicken is completely covered. With a meat mallet, pound the chicken so that it is about 2 cm thick. Start in the center of the chicken and work your way out. Use a bean can if you do not have a mallet. Do not use a hammer. Repeat for second chicken cutlet. Make two for you and two for your guest.
Place one piece of the pounded cutlet on a cutting board. With a butter knife, spread ¼ of Chevre into center of pounded cutlet. Take one sun-dried tomato. Dice it as small as you can. It doesn’t have to be microscopic. Sprinkle over spreaded Chevre. Sprinkle about 8-9 capers onto Chevre. Roll the pounded cutlet, just like you would roll a burrito. Secure the roll with as many toothpicks as you feel necessary. You want it to be completely closed. Sprinkle with a lady sized pinch of salt and a lady sized pinch of pepper (about 4 grinds of a pepper grinder). Repeat with all pounded cutlets.
In a pasta-sized saucepot, boil 3 cups of water. Add 4 tablespoons of salt to boiling water. When water starts to boil, add green beans for 2 ½ minutes and NO MORE. Drain water from green bean pot, place pot in sink with Green Beans still in the pot, turn cold water on and fill pot with cold water. Add a hand full of ice to pot. This is called blanching.
Heat a non-stick skillet to med-high. Add 2 tbsp of Olive Oil to hot pan. If it smokes, it’s too hot. Remove pan from heat and let cool a little. If it doesn’t smoke. Add all prepared roulades to pan. Let brown on each side. You are not cooking the roulade all the way. You’re just searing the meat, so that the juices stay in the chicken. You’ll brown each side for about 1 ½ - 2 minutes per side.
Put browned roulades into an oven safe container and cover with foil. Roast for 20 minutes.
In the meantime, wash non-stick skillet. Heat clean skillet back up to med-high. Drain green beans of all water and ice. Add 2 tbsp of Olive Oil to hot pan. Is the oil smoking? It’s too hot. Remove pan and let cool down a bit.
Add green beans, one lady sized pinch of salt, one lady sized pinch of pepper, and juice from lemon. Squeeze the lemon in your hand. This will prevent any seeds from getting into the pan, which you do not want. Using any kind of utensil that will not melt in the skillet, stir green beans occasionally. Cook green beans for about 7 minutes. They should have small brown spots, but no black spots. That would be called burning the green beans.
When the timer goes off for the roulade, remove from oven. On a cutting board, remove all toothpicks from one roulade. Cut into half on a bias (think carpentry). Is it white or pink on the inside? If it is pink, put all roulades back in the oven for another 5-6 minutes. If it is white, cut all roulades on a bias. Remove all toothpicks first.
Pick the best looking roulade. Put it on her plate. Place about 8-9 green beans on the same plate.
Light some candles; turn on Sade, Leonard Cohen, or Cold Play, and have condoms hidden and out of sight. That would be a mood killer. Get a halfway decent Pinto Grigio (no more than $10-$15 per bottle) and serve with dinner. White wine should be served cold.
Monday, February 18, 2008
Another Type of Urban Eater
Here's some helpful hints on how to be a healthy, hip Urban Eater.
When did Crock Pots become hip? This whole article sounds like a 65 yr old man wrote it for his 20 something yr old kids, trying to be hip and cool and relate.
When did Crock Pots become hip? This whole article sounds like a 65 yr old man wrote it for his 20 something yr old kids, trying to be hip and cool and relate.
Robert Irvine's Demise?
Cross posted at The Urban Eater
My hat is tipped to Ben Montgomery and the folks over at the St Pete Times for uncovering the truth about Dinner Slightly Difficult, oh, I mean Dinner Impossible Food Network Star, Robert Irvine. Irvine was set to open, not one, but two restaurants in St Pete, Ooze and Schmooze.
You can read the full article here, but I would like to spotlight some of my favorite exerts:
"We went out one night and hit several restaurants," said Paul Guillaume, of Professional Restaurants in Sarasota. "He was flat-out rude. At one of the restaurants, he told the waiter, 'That was absolutely horrible! Get me the chef! What is this?'"
"Irvine's resume notes he has received a Five Star Diamond Award (not to be confused with AAA's five diamonds or Mobil's five stars) from the American Academy of Hospitality Sciences for several consecutive years. But as Radar magazine pointed out last year, the "academy" is housed in a Manhattan apartment, and recipients pay for the honor."
Walter Scheib (Executive Chef of The White House): "Irvine's ONLY connection with the White House is through the Navy Mess facility in the West Wing ... never in the period from 4/4/94 until 2/4/05 did he have ANYTHING to do with the preparation, planning, or service of any State Dinner or any other White House Executive Residence food function, public or private."
"It's almost like I'm being held hostage," Irvine said. "I get a pain in my gut any time I hear this woman's name." (Referring to St. Petersburg socialite Wendy LaTorre).
I can't comment on the man's ability to cook, I've never eaten his food. I did spot him last year during the Food & Wine Fest. It was at Beverly's, a little breakfast spot. I didn't pay attention to him, so I cannot comment on his behavior towards the staff. What I did notice was how very friendly he was with his Breakfast companion. An Barbie-like brunette. I cannot verify whether or not it was his wife.
I will say this; I wouldn't want to be on Wendy LaTorre's bad side.
I can't imagine that the man would still open the restaurants. This article isn't a little bit humiliating; it's out right, gloves off, spit in your face, caught with your pants around your ankles and a chicken in your hands, humiliating.
It will be interesting to see if Scripps Network (owns Food Network) cancels his show.
My hat is tipped to Ben Montgomery and the folks over at the St Pete Times for uncovering the truth about Dinner Slightly Difficult, oh, I mean Dinner Impossible Food Network Star, Robert Irvine. Irvine was set to open, not one, but two restaurants in St Pete, Ooze and Schmooze.
You can read the full article here, but I would like to spotlight some of my favorite exerts:
"We went out one night and hit several restaurants," said Paul Guillaume, of Professional Restaurants in Sarasota. "He was flat-out rude. At one of the restaurants, he told the waiter, 'That was absolutely horrible! Get me the chef! What is this?'"
"Irvine's resume notes he has received a Five Star Diamond Award (not to be confused with AAA's five diamonds or Mobil's five stars) from the American Academy of Hospitality Sciences for several consecutive years. But as Radar magazine pointed out last year, the "academy" is housed in a Manhattan apartment, and recipients pay for the honor."
Walter Scheib (Executive Chef of The White House): "Irvine's ONLY connection with the White House is through the Navy Mess facility in the West Wing ... never in the period from 4/4/94 until 2/4/05 did he have ANYTHING to do with the preparation, planning, or service of any State Dinner or any other White House Executive Residence food function, public or private."
"It's almost like I'm being held hostage," Irvine said. "I get a pain in my gut any time I hear this woman's name." (Referring to St. Petersburg socialite Wendy LaTorre).
I can't comment on the man's ability to cook, I've never eaten his food. I did spot him last year during the Food & Wine Fest. It was at Beverly's, a little breakfast spot. I didn't pay attention to him, so I cannot comment on his behavior towards the staff. What I did notice was how very friendly he was with his Breakfast companion. An Barbie-like brunette. I cannot verify whether or not it was his wife.
I will say this; I wouldn't want to be on Wendy LaTorre's bad side.
I can't imagine that the man would still open the restaurants. This article isn't a little bit humiliating; it's out right, gloves off, spit in your face, caught with your pants around your ankles and a chicken in your hands, humiliating.
It will be interesting to see if Scripps Network (owns Food Network) cancels his show.
Friday, February 15, 2008
Mom, I Am A Pornographer.
Cross Posted at The Urban Eater
I recently got these photos from Ryan Joseph, an amazing Bridal and Portrait photographer, who was doing some Ad work for his friend's wholesale seafood company. He hired my company to do the food styling.
It was a fun, but long day.
The outcome, glorious food porn.
So, what is a food stylist, you ask?
Food stylists (sometimes called food dressers) make food look attractive in photographs and videos for advertisements and menus.
I prefer this definition:
Food stylists prepare and create the forms of glossily lush photographs of voluptuous and sinfully rich foods, or of fantasy recipes and lifestyle images that, in the words of Molly O’Neill, are “so removed from real life that they cannot be used except as vicarious experiences” similar to that of Pornography.
Oh, by the way. The picture in the Title Bar on The Urban Eater, oh yeah, I did her.
I recently got these photos from Ryan Joseph, an amazing Bridal and Portrait photographer, who was doing some Ad work for his friend's wholesale seafood company. He hired my company to do the food styling.
It was a fun, but long day.
The outcome, glorious food porn.
So, what is a food stylist, you ask?
Food stylists (sometimes called food dressers) make food look attractive in photographs and videos for advertisements and menus.
I prefer this definition:
Food stylists prepare and create the forms of glossily lush photographs of voluptuous and sinfully rich foods, or of fantasy recipes and lifestyle images that, in the words of Molly O’Neill, are “so removed from real life that they cannot be used except as vicarious experiences” similar to that of Pornography.
Oh, by the way. The picture in the Title Bar on The Urban Eater, oh yeah, I did her.
Tuesday, February 12, 2008
Reminiscing Cupcakes
Cross Posted at The Urban Eater
I’ve been seeing a lot about cupcakes in the news lately. They have apparently made a revival.
Funny, I never knew they left?
With that said, my cravings began to grab hold, but I just could not reason paying $30 for 12 cupcakes. I yearned to make a big beautiful batch of creamy, dreamy cupcakes. How could you not after seeing this perfect example?
Oh the lushes frosting and supple cake.
I have a found memory of my Mother making cupcakes for my kindergarten class. She pain stakingly made all 25 cupcakes from scratch and decorated each individual cupcake with every student’s name. Pink frosting for the girls with little red sugar hearts and Blue frosting for the boys with little blue sugar circles. The cake was chocolate and the frosting was a luscious butter cream.
We, the children, grabbed any cupcake we could find regardless of whose name was on it. I guess she didn’t think about whether or not kindergarteners could read their own name. It didn’t matter. The cupcakes were delicious and we loved her for them.
As I sat watching my morning news program, the urge grabbed a hold of me once again.
Most of us are not afforded with the time to bake from scratch. This does not mean we are bad people, we’re just busy. Were this a Sunday, it may be another story.
Making cupcakes from scratch is a worthy, worthy art. Making anything from scratch is notable; however, Time was not my friend today. So, I stared down Time and quietly but firmly stated, “I am making cupcakes.”
I call these cupcakes Love Muffins. They are part Black Forest, part Devil’s Food, and 100% addictive. I call them Love Muffins, because I put all of the goodies my Hubby and I so love in them.
The first bite reminded me of being a little girl, sitting on the steps of the playground, eating the Cupcakes my Mother had made a long time ago.
The Cream Cheese frosting swirls with the Cherries and the Chocolate cake is super moist and decadent, bursting with bits of Milk Chocolate and Toffee. Enjoy licking your fingers.
Love Muffins
1 Box Devil’s Food Cake Mix
3 Eggs
1 ¼ cup Water
½ cup Vegetable Oil
1 12oz bag Mini Milk Chocolate Morsels
1 10oz bag Toffee Chips
1 jar Cream Cheese Icing
1 block Cream Cheese
1 jar Cherry Pie Filling
Mix Cake Mix according to directions, minus ¼ cup water. You will use the eggs, water, and oil at this time according to package instructions. Mix in ½ cup Morsels, ½ cup Cherry Pie Filling and ½ cup Toffee Chips. Mix well. Insert paper Cupcake Cups into a greased muffin tin. Greasing the tin will allow you to remove the paper cups with ease. Fill paper cups to the top with Cake Mix. Bake according to Cake Mix directions, about 20 minutes at 350 degrees. Remove from oven and allow to cool for 1 hour or until completely cool. Don’t frost these babies to soon or your frosting will melt off.
In a clean bowl, mix Cream Cheese frosting, ½ block Cream Cheese, and 1/3 cup Cherry Pie Filling. Mix at high speed until completely incorporated. With a rubber spatula, generously frost each Cupcake with Cream Cheese Frosting. Place 1 whole cherry from Pie Filling onto each Cupcake.
By the way, I spent less than $5 to make 12 cupcakes.
I’ve been seeing a lot about cupcakes in the news lately. They have apparently made a revival.
Funny, I never knew they left?
With that said, my cravings began to grab hold, but I just could not reason paying $30 for 12 cupcakes. I yearned to make a big beautiful batch of creamy, dreamy cupcakes. How could you not after seeing this perfect example?
Oh the lushes frosting and supple cake.
I have a found memory of my Mother making cupcakes for my kindergarten class. She pain stakingly made all 25 cupcakes from scratch and decorated each individual cupcake with every student’s name. Pink frosting for the girls with little red sugar hearts and Blue frosting for the boys with little blue sugar circles. The cake was chocolate and the frosting was a luscious butter cream.
We, the children, grabbed any cupcake we could find regardless of whose name was on it. I guess she didn’t think about whether or not kindergarteners could read their own name. It didn’t matter. The cupcakes were delicious and we loved her for them.
As I sat watching my morning news program, the urge grabbed a hold of me once again.
Most of us are not afforded with the time to bake from scratch. This does not mean we are bad people, we’re just busy. Were this a Sunday, it may be another story.
Making cupcakes from scratch is a worthy, worthy art. Making anything from scratch is notable; however, Time was not my friend today. So, I stared down Time and quietly but firmly stated, “I am making cupcakes.”
I call these cupcakes Love Muffins. They are part Black Forest, part Devil’s Food, and 100% addictive. I call them Love Muffins, because I put all of the goodies my Hubby and I so love in them.
The first bite reminded me of being a little girl, sitting on the steps of the playground, eating the Cupcakes my Mother had made a long time ago.
The Cream Cheese frosting swirls with the Cherries and the Chocolate cake is super moist and decadent, bursting with bits of Milk Chocolate and Toffee. Enjoy licking your fingers.
Love Muffins
1 Box Devil’s Food Cake Mix
3 Eggs
1 ¼ cup Water
½ cup Vegetable Oil
1 12oz bag Mini Milk Chocolate Morsels
1 10oz bag Toffee Chips
1 jar Cream Cheese Icing
1 block Cream Cheese
1 jar Cherry Pie Filling
Mix Cake Mix according to directions, minus ¼ cup water. You will use the eggs, water, and oil at this time according to package instructions. Mix in ½ cup Morsels, ½ cup Cherry Pie Filling and ½ cup Toffee Chips. Mix well. Insert paper Cupcake Cups into a greased muffin tin. Greasing the tin will allow you to remove the paper cups with ease. Fill paper cups to the top with Cake Mix. Bake according to Cake Mix directions, about 20 minutes at 350 degrees. Remove from oven and allow to cool for 1 hour or until completely cool. Don’t frost these babies to soon or your frosting will melt off.
In a clean bowl, mix Cream Cheese frosting, ½ block Cream Cheese, and 1/3 cup Cherry Pie Filling. Mix at high speed until completely incorporated. With a rubber spatula, generously frost each Cupcake with Cream Cheese Frosting. Place 1 whole cherry from Pie Filling onto each Cupcake.
By the way, I spent less than $5 to make 12 cupcakes.
Monday, February 11, 2008
I'm In The Mood For Love
It’s February again and it has been for 11 days. That means you have 3 days to find the perfect V Day gift.
If you are like me, this can be tricky. I’ve been with my Hubby for 8 ½ blissful years. We have just about everything we want (with the exception of the yacht) or can afford at this point in time (not like we can afford a yacht).
So what do you do?
Valentine’s Day often becomes lost in the married life. “It’s just another day.” we often say.
Well, I am here to revitalize our old, married butts.
Once upon a time, butterflies filled our bellies every February 14th.
It started in grade school with who would get the most Scooby Doo V Day notes in our doily donned V Day, red construction paper mail boxes. Then, High School brought forth, single stemmed roses stuck in our locker vents. College brought candle lit dinners of Ramen noddles and hand picked (stolen from the Agriculture dept.) daisies.
Valentine’s Day was special and was far from “just another day.”
So, I have decided to do something really special for my Hubby this V Day. Of course, I will not divulge my plan just yet, because, well, he reads this blog daily, but I will share a few ideas with you.
I’ve always thought making your own gourmet Dinner was far more romantic than waiting for a table at a crowded restaurant with little to no intimacy. So, I set out to see where Tampa was making reservations and hands down, Bern’s was the big winner.
I’ve complied the most popular recipes from Bern’s. Feel free to pick and choose.
Is it original? No, but it never fails to please. Go to the dollar store, buy lots and lots of candles, set them all through the house, put iTunes on to your favorite music, open a bottle of wine, and enjoy each other’s company.
A lot of these recipes can be made ahead of time, so that you are not stuck in the kitchen when you should be in the Dining room getting’ your lovin’ on.
Appetizer:
Tuna Tartare (Cox’s Seafood has the freshest tuna you will find in Tampa)This is the BEST tartare recipe from a restuarnt in San Fran called Aqua.
This can be made a few hours ahead of serving.
Fois Gras with Pineapple and Pistachios (The Outdoor Kitchen Store carries foie gras)
The Pineapple compote and toast points can be made a day ahead. The Fois Gras should be made just before serving.
Soup:
Asparagus Vichyssoise
Can be made a day ahead of time.
Lobster Bisque
Can be made a day ahead of time.
Entrée:
Chateaubriand
This should be made just before serving.
Chicken “Bern” Style
Prepare just before serving. I recommend to use fresh Crimini instead of Button mushrooms. For the dried, use Chantrelles. Fresh Market has them right now.
Dessert:
Vanilla Bean Crème Brulee
Can be prepared the day before. Caramelize the sugar just before serving. Do it at the table!
Chocolate Cheese Pie
Can be a day ahead of time.
If you are like me, this can be tricky. I’ve been with my Hubby for 8 ½ blissful years. We have just about everything we want (with the exception of the yacht) or can afford at this point in time (not like we can afford a yacht).
So what do you do?
Valentine’s Day often becomes lost in the married life. “It’s just another day.” we often say.
Well, I am here to revitalize our old, married butts.
Once upon a time, butterflies filled our bellies every February 14th.
It started in grade school with who would get the most Scooby Doo V Day notes in our doily donned V Day, red construction paper mail boxes. Then, High School brought forth, single stemmed roses stuck in our locker vents. College brought candle lit dinners of Ramen noddles and hand picked (stolen from the Agriculture dept.) daisies.
Valentine’s Day was special and was far from “just another day.”
So, I have decided to do something really special for my Hubby this V Day. Of course, I will not divulge my plan just yet, because, well, he reads this blog daily, but I will share a few ideas with you.
I’ve always thought making your own gourmet Dinner was far more romantic than waiting for a table at a crowded restaurant with little to no intimacy. So, I set out to see where Tampa was making reservations and hands down, Bern’s was the big winner.
I’ve complied the most popular recipes from Bern’s. Feel free to pick and choose.
Is it original? No, but it never fails to please. Go to the dollar store, buy lots and lots of candles, set them all through the house, put iTunes on to your favorite music, open a bottle of wine, and enjoy each other’s company.
A lot of these recipes can be made ahead of time, so that you are not stuck in the kitchen when you should be in the Dining room getting’ your lovin’ on.
Appetizer:
Tuna Tartare (Cox’s Seafood has the freshest tuna you will find in Tampa)This is the BEST tartare recipe from a restuarnt in San Fran called Aqua.
This can be made a few hours ahead of serving.
Fois Gras with Pineapple and Pistachios (The Outdoor Kitchen Store carries foie gras)
The Pineapple compote and toast points can be made a day ahead. The Fois Gras should be made just before serving.
Soup:
Asparagus Vichyssoise
Can be made a day ahead of time.
Lobster Bisque
Can be made a day ahead of time.
Entrée:
Chateaubriand
This should be made just before serving.
Chicken “Bern” Style
Prepare just before serving. I recommend to use fresh Crimini instead of Button mushrooms. For the dried, use Chantrelles. Fresh Market has them right now.
Dessert:
Vanilla Bean Crème Brulee
Can be prepared the day before. Caramelize the sugar just before serving. Do it at the table!
Chocolate Cheese Pie
Can be a day ahead of time.
Sunday, February 10, 2008
More Changes.....
In the effort to streamline the new Blog name, The Urban Eater, I'll be making a slow transistion to the new home of The Urban Eater, theurbaneater.blogspot.com
This will be a slow transistion as I know so many hate change. I'll be double posting and one day, will kill seminoleheightseats.blogspot.com
Don't worry, all will remain the same, it will just make more sense.
This will be a slow transistion as I know so many hate change. I'll be double posting and one day, will kill seminoleheightseats.blogspot.com
Don't worry, all will remain the same, it will just make more sense.
Friday, February 08, 2008
Ode To Gnocchi
There is something truly amazing about Gnocchi.
To me, it is the quintessential pasta. Oddly shaped pasta, dumpling-like, tender ovals of love. You don’t need any special flour to make it. You don’t need a special machine or an old world Grandma.
It is simplicity at it’s best. It is the perfect Urban Pasta.
It can be made from potatoes, (and most commonly is) squash, semolina, or ricotta.
An over abundance of flavors can also be added. The minds imagination is truly the limit.
Not surprisingly, a lot of people are afraid to make their own little dumplings of joy. As are many of the worlds most simplistic creations feared, so is the Gnocchi.
Luckily, I have an in-home Executive Chef who just so happened to study his craft in Italy, the home of the wondrous Gnocchi.
He gets a lot of calls requesting Cooking Classes for this little 8th Wonder of the World. In being so, he spends a lot of time developing new and exciting recipes for the heavenly Gnocchi.
So, today, while he is away in his kitchen, I have stolen one of his scrumptious Gnocchi recipes to share with all of you.
Make this for Valentine’s Day instead of waiting over an hour for a table at an over priced, mediocre restaurant. Trust me, you will be very happy.
Sweet Potato Gnocchi with Wild Mushrooms and Gorgonzola Cream
By: Chef Greg Baker
Serves 4 as an entree
1 tsp kosher salt
2 ea Russet Potatoes (1 ½ lbs)
1 ea Sweet Potato (1 lb)
2 ea egg yolks
1 ½ Cups all-purpose flour
1 tbsp unsalted butter
2 Cups heavy cream
2 oz gorgonzola cheese
1 tsp fresh basil
2 ounces wild mushrooms, sliced
4 ounces Portobello mushrooms, sliced
1 ea shallot, minced
1 tbsp olive oil
2 tsp salt and freshly ground black pepper
To make the gnocchi:
Bake the russet and sweet potatoes in a 400-degree oven for 1 hour, or until fork tender
Cool and peel the potatoes
Place the potatoes in a bowl and mash well with a potato masher or mixer
Using a spoon or rubber spatula, force the potato mixture through a mesh strainer to remove lumps
Mix the flour and egg yolks with the potato mixture and work into a smooth dough (this may take a little more, or less flour)
Bring 1 gallon of water with the kosher salt to a boil
Take about ¼ of the dough and roll into a 1” thick rope on a floured cutting board
Cut the rope into 1” slices to form the gnocchi
Drop the gnocchi into the boiling water and cook until the gnocchi float
Remove the gnocchi and place in a bowl of cold water
Repeat this until the dough is all formed into gnocchi
Add the butter to a large skillet over medium heat
Return the gnocchi to the boiling water, when they float again, drain
Add the gnocchi to the skillet and sauté over medium heat, allowing the gnocchi to brown slightly
For the cream sauce:
Add the heavy cream to a saucepan over medium high heat
Allow the cream to boil, being careful not to let it boil over, until the volume is reduced by ½ and the cream is a sauce-like consistency
Whisk in the Gorgonzola
Add the fresh basil, and add salt and pepper to taste
For the mushrooms:
Heat a sauté pan with the olive oil over medium heat
Add the shallots and mushrooms, and sauté until tender
Season with salt and pepper
To finish:
Toss the gnocchi with the wild mushrooms and drizzle with the Gorgonzola cream to your liking. (This is quite rich, so start with a small amount of the Gorgonzola cream and work up from there)
To me, it is the quintessential pasta. Oddly shaped pasta, dumpling-like, tender ovals of love. You don’t need any special flour to make it. You don’t need a special machine or an old world Grandma.
It is simplicity at it’s best. It is the perfect Urban Pasta.
It can be made from potatoes, (and most commonly is) squash, semolina, or ricotta.
An over abundance of flavors can also be added. The minds imagination is truly the limit.
Not surprisingly, a lot of people are afraid to make their own little dumplings of joy. As are many of the worlds most simplistic creations feared, so is the Gnocchi.
Luckily, I have an in-home Executive Chef who just so happened to study his craft in Italy, the home of the wondrous Gnocchi.
He gets a lot of calls requesting Cooking Classes for this little 8th Wonder of the World. In being so, he spends a lot of time developing new and exciting recipes for the heavenly Gnocchi.
So, today, while he is away in his kitchen, I have stolen one of his scrumptious Gnocchi recipes to share with all of you.
Make this for Valentine’s Day instead of waiting over an hour for a table at an over priced, mediocre restaurant. Trust me, you will be very happy.
Sweet Potato Gnocchi with Wild Mushrooms and Gorgonzola Cream
By: Chef Greg Baker
Serves 4 as an entree
1 tsp kosher salt
2 ea Russet Potatoes (1 ½ lbs)
1 ea Sweet Potato (1 lb)
2 ea egg yolks
1 ½ Cups all-purpose flour
1 tbsp unsalted butter
2 Cups heavy cream
2 oz gorgonzola cheese
1 tsp fresh basil
2 ounces wild mushrooms, sliced
4 ounces Portobello mushrooms, sliced
1 ea shallot, minced
1 tbsp olive oil
2 tsp salt and freshly ground black pepper
To make the gnocchi:
Bake the russet and sweet potatoes in a 400-degree oven for 1 hour, or until fork tender
Cool and peel the potatoes
Place the potatoes in a bowl and mash well with a potato masher or mixer
Using a spoon or rubber spatula, force the potato mixture through a mesh strainer to remove lumps
Mix the flour and egg yolks with the potato mixture and work into a smooth dough (this may take a little more, or less flour)
Bring 1 gallon of water with the kosher salt to a boil
Take about ¼ of the dough and roll into a 1” thick rope on a floured cutting board
Cut the rope into 1” slices to form the gnocchi
Drop the gnocchi into the boiling water and cook until the gnocchi float
Remove the gnocchi and place in a bowl of cold water
Repeat this until the dough is all formed into gnocchi
Add the butter to a large skillet over medium heat
Return the gnocchi to the boiling water, when they float again, drain
Add the gnocchi to the skillet and sauté over medium heat, allowing the gnocchi to brown slightly
For the cream sauce:
Add the heavy cream to a saucepan over medium high heat
Allow the cream to boil, being careful not to let it boil over, until the volume is reduced by ½ and the cream is a sauce-like consistency
Whisk in the Gorgonzola
Add the fresh basil, and add salt and pepper to taste
For the mushrooms:
Heat a sauté pan with the olive oil over medium heat
Add the shallots and mushrooms, and sauté until tender
Season with salt and pepper
To finish:
Toss the gnocchi with the wild mushrooms and drizzle with the Gorgonzola cream to your liking. (This is quite rich, so start with a small amount of the Gorgonzola cream and work up from there)
Friday, February 01, 2008
Strawberries From The Heart
February is American Heart Month Go Red For Women, a topic near and dear to my heart, literally. I have Mitral Valve Prolapse (MVP), a hereditary deficiency of the Mitral valve.
Go Red For Women is a nationwide movement that celebrates the energy, passion and power women have, to band together and wipe out heart disease. One in three women has cardiovascular disease, and every minute one woman dies as a result of this health threat. For more information about Go Red For Women, visit www.GoRedForWomen.org. Tommy over at Sticks of Fire has also published more details.
In honor of Go Red For Women, I’d like to share this heart healthy Strawberry Dessert.
Strawberries with Balsamic Reduction, Mascarpone, and Fresh Whipped Cream
1 Pint Fresh Strawberries
1 cup Balsamic Vinegar
2 tsp Sugar in The Raw
1 cup Heavy Cream
1 cup Mascarpone Cheese
Fresh Mint for garnish
In a sauce pan on Med-Low, reduce Balsamic vinegar until it is thick and syrupy. Watch closely and lower temp if needed.
Clean and Quarter strawberries. Toss with 1 tsp Sugar.
In a cold, metal bowl, add Heavy Cream and 1 tsp Sugar. Hand whip Heavy Cream until stiff peaks form. Be careful not to over whip, you’ll make butter. Fold in Marscopone cheese. Again, be careful not to stir.
Fill a Martini glass with 1 dollop of the Cream & Cheese mix in the bottom of the glass. Follow with a hearty helping of prepared Strawberries. Drizzle with a tsp of Balsamic reduction. Add a second small dollop of the Cream & Cheese mix. Top with a sprig of fresh Mint.
Go Red For Women is a nationwide movement that celebrates the energy, passion and power women have, to band together and wipe out heart disease. One in three women has cardiovascular disease, and every minute one woman dies as a result of this health threat. For more information about Go Red For Women, visit www.GoRedForWomen.org. Tommy over at Sticks of Fire has also published more details.
In honor of Go Red For Women, I’d like to share this heart healthy Strawberry Dessert.
Strawberries with Balsamic Reduction, Mascarpone, and Fresh Whipped Cream
1 Pint Fresh Strawberries
1 cup Balsamic Vinegar
2 tsp Sugar in The Raw
1 cup Heavy Cream
1 cup Mascarpone Cheese
Fresh Mint for garnish
In a sauce pan on Med-Low, reduce Balsamic vinegar until it is thick and syrupy. Watch closely and lower temp if needed.
Clean and Quarter strawberries. Toss with 1 tsp Sugar.
In a cold, metal bowl, add Heavy Cream and 1 tsp Sugar. Hand whip Heavy Cream until stiff peaks form. Be careful not to over whip, you’ll make butter. Fold in Marscopone cheese. Again, be careful not to stir.
Fill a Martini glass with 1 dollop of the Cream & Cheese mix in the bottom of the glass. Follow with a hearty helping of prepared Strawberries. Drizzle with a tsp of Balsamic reduction. Add a second small dollop of the Cream & Cheese mix. Top with a sprig of fresh Mint.
Tuesday, January 29, 2008
A Retreat For Your Mind, Body, & Taste Buds.
Comfort food can be many things. Typically, people associate Southern food, like Fried Chicken, with Comfort food. I am typically one of those people, yet, as of late; I’ve been steering towards the healthier sides of comfort. Not because I’m “watching what I eat” or “being health conscience”. That’s just what my palette has demanded.
Tonight, I’m going to make this scrumptious little dish for my hard-working Hubby and me. It’s a no-stress, fast comfort dish that is sure to ease the ins and outs of life. I recommend a good Semolina Batard and a cold glass of Pinot Grigio to accompany this tasty retreat.
Fettuccine with Bay Scallops, Artichokes, and Sun Dried Tomatoes
1 (16-ounce) package uncooked fettuccine pasta
½ pound, Bay Scallops
4 halves, Sun Dried Tomatoes, diced
1 can, quartered Artichokes hearts
2 teaspoons orange zest
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 cup white wine
4 tablespoons butter, softened
1 cup freshly grated parmesan cheese
Salt and coarsely ground pepper to taste
2 tablespoons chopped fresh Basil
Cook pasta according to package directions: drain and return to pan to keep warm.
In a large sauce pan over medium heat, heat olive oil; add garlic and sauté approximately 1 minute or until aromatic. Add the scallops and salt and pepper to taste (about a pinch each). Sautee for roughly 2 minutes, just until scallops have become slightly browned on one side. Add the artichoke hearts, sun dried tomatoes and orange zest; sauté approximately 1-2 minutes. Add white wine and butter, cover, and simmer approximately 8 to 10 minutes or until the wine has reduced to half. Add fresh basil. Stirring until just mixed. Remove from heat.
Toss the pasta with the scallop and artichoke mix. Sprinkle with Parmesan cheese; tossing to coat evenly. Serve immediately
Makes 4 to 6 servings.
Tonight, I’m going to make this scrumptious little dish for my hard-working Hubby and me. It’s a no-stress, fast comfort dish that is sure to ease the ins and outs of life. I recommend a good Semolina Batard and a cold glass of Pinot Grigio to accompany this tasty retreat.
Fettuccine with Bay Scallops, Artichokes, and Sun Dried Tomatoes
1 (16-ounce) package uncooked fettuccine pasta
½ pound, Bay Scallops
4 halves, Sun Dried Tomatoes, diced
1 can, quartered Artichokes hearts
2 teaspoons orange zest
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 cup white wine
4 tablespoons butter, softened
1 cup freshly grated parmesan cheese
Salt and coarsely ground pepper to taste
2 tablespoons chopped fresh Basil
Cook pasta according to package directions: drain and return to pan to keep warm.
In a large sauce pan over medium heat, heat olive oil; add garlic and sauté approximately 1 minute or until aromatic. Add the scallops and salt and pepper to taste (about a pinch each). Sautee for roughly 2 minutes, just until scallops have become slightly browned on one side. Add the artichoke hearts, sun dried tomatoes and orange zest; sauté approximately 1-2 minutes. Add white wine and butter, cover, and simmer approximately 8 to 10 minutes or until the wine has reduced to half. Add fresh basil. Stirring until just mixed. Remove from heat.
Toss the pasta with the scallop and artichoke mix. Sprinkle with Parmesan cheese; tossing to coat evenly. Serve immediately
Makes 4 to 6 servings.
Monday, January 28, 2008
Notice Something Different?
I've been contemplating this for awhile now. Changing my blog title from Seminole Heights Eats to The Urban Eater. I felt is was time to do so with the launching of New Heights Magazine, not to mention Eating Tampa. The original purpose of Seminole Heights Eats was to showcase the food and markets surrounding Seminole Heights, Tampa, FL. This is now being more than taken care of.
You can read all about the food in and around Seminole Heights at either publication.
Eating Tampa was founded by Dave, also a Seminole Heights resident and I will continue to contribute late breaking food news stories.
I've also started writing with the Sticks of Fire folks, driving their Hungry Bus. I'll be doing restaurant reviews, gadget reviews, fair reviews, and offering up recipes.
Finally, I am the Food & Drink contributor for New Heights Magazine, a printed publication showcasing the urban corridor of Seminole Heights, Riverside Heights, Tampa Heights, West Tampa, Downtown, and Ybor, a.k.a The UC. So don't worry. You'll still have avenues.
Instead, I will be using The Urban Eater as my personal foodie outlet. If it deals with food, well then, it is fair game. I've chosen the title The Urban Eater because that is what I am. I thrive off of the tastes and smells of the Urban cities, offering up their bounties of good food.
Feel free to email questions and suggestions. Complaints may be sent to whocares@gspot.com
Eat on Urban Eaters!
You can read all about the food in and around Seminole Heights at either publication.
Eating Tampa was founded by Dave, also a Seminole Heights resident and I will continue to contribute late breaking food news stories.
I've also started writing with the Sticks of Fire folks, driving their Hungry Bus. I'll be doing restaurant reviews, gadget reviews, fair reviews, and offering up recipes.
Finally, I am the Food & Drink contributor for New Heights Magazine, a printed publication showcasing the urban corridor of Seminole Heights, Riverside Heights, Tampa Heights, West Tampa, Downtown, and Ybor, a.k.a The UC. So don't worry. You'll still have avenues.
Instead, I will be using The Urban Eater as my personal foodie outlet. If it deals with food, well then, it is fair game. I've chosen the title The Urban Eater because that is what I am. I thrive off of the tastes and smells of the Urban cities, offering up their bounties of good food.
Feel free to email questions and suggestions. Complaints may be sent to whocares@gspot.com
Eat on Urban Eaters!
Mommy & Me Aprons
My Hubby will be doing a Mommy and Me Cooking Class for a darling little 11 year old and her Mother. He does these occasionally and really has a lot of fun. Kids are amazing in the kitchen and are like little sponges when it comes to learning new culinary techniques, so they make for great students.
The 11 year old's Aunt, Toni (a foodie in her own right) is giving the Cooking Class as a birthday gift. I suggested to Toni that she should get some Mommy & Me matching kitchen aprons, as I have always suggested to our Mommy and Me clients. I, not having upright standing children, (I have 5 furry ones)just assumed they are easy to find.
Toni emailed this morning saying she wasn't finding anything.
Now, I like to go above and beyond for my clients, because frankly, Customer Service is a lost art form in the US. I want my clients to feel like they are getting every penny they are paying, because after all, they have the choice to use my company or someone else's and I want them to use my company...forever. With that said, I also became quite curious about where to find these damn matching aprons.
One would think they would be every where. What I have found, is that their is an abundance for the tiny tots but not for the 10-13 year olds. Okay, my ears are twirling over this one. 10-13 is THE age to start really teaching your kids how to become comfortable in the kitchen.
So I set out to find the size appropriate matching aprons.
Here's what I found and they are SUPER cute!
Williams and Sonoma (Personalized aprons)
Initial Impressions (Personalized aprons)
Stitch Thru Time (Vintage Aprons, hand sewn)
Personalization Mall (Personalized aprons)
Twinklebelle (trendy patterns, only fits up to age 10)
The 11 year old's Aunt, Toni (a foodie in her own right) is giving the Cooking Class as a birthday gift. I suggested to Toni that she should get some Mommy & Me matching kitchen aprons, as I have always suggested to our Mommy and Me clients. I, not having upright standing children, (I have 5 furry ones)just assumed they are easy to find.
Toni emailed this morning saying she wasn't finding anything.
Now, I like to go above and beyond for my clients, because frankly, Customer Service is a lost art form in the US. I want my clients to feel like they are getting every penny they are paying, because after all, they have the choice to use my company or someone else's and I want them to use my company...forever. With that said, I also became quite curious about where to find these damn matching aprons.
One would think they would be every where. What I have found, is that their is an abundance for the tiny tots but not for the 10-13 year olds. Okay, my ears are twirling over this one. 10-13 is THE age to start really teaching your kids how to become comfortable in the kitchen.
So I set out to find the size appropriate matching aprons.
Here's what I found and they are SUPER cute!
Williams and Sonoma (Personalized aprons)
Initial Impressions (Personalized aprons)
Stitch Thru Time (Vintage Aprons, hand sewn)
Personalization Mall (Personalized aprons)
Twinklebelle (trendy patterns, only fits up to age 10)
Burgers At The Bistro
Dave over at Eating Tampa has something to say about the Burgers at The Bungalow Bistro. He dined there over the weekend while on his quest for the Best Burger in Tampa.
Thursday, January 24, 2008
Bringin' The Sexy (Grits) Back
I also posted this on Eating Tampa, but I have such a fondness for Grits, I had to share it with all of you, too.
I am Southern girl, we all know this; however, I could not stand Grits as a child. Due to my hatred for Grits, I ignored the various uses Grits may provide. WWWHHHAAATTT????!!!!! A Southern girl who does not like Grits? I know, it’s strange. That is, until I was in New Orleans a few years ago (pre-Katrina) and found Mother's.
Every dish on the menu seems to come with Grits.
So, I did as the natives did.
They were perfect. Heavenly (As was everything else there, don't leave New Orleans without going to Mother's.). Creamy, light, peppery, salty, buttery. Delicious. I am salivating just thinking about Mother’s amazing Grits. I became a Grit lover, as did my hubby (who had always thought Grits were repulsive). Immediately upon our return home, every breakfast we made was accompanied by Grits. Bacon, Eggs, and Grits. Sausage, Eggs, and Grits. Biscuits & Gravy and Grits. Grits were a breakfast food in our home, until a business trip landed me in Savannah, GA.
While there I had a little time and wanted to try out Paula Dean’s Lady & Sons’. Ever since I tried Michael Chiarello’s place, Tra Vigne, in St. Helena, CA (and found it to be amazingly bad), I have made it a piont to try the Food Network celebrity Chef spots while visiting said City, so that I may determine whether or not that Chef was truly a Chef or had slept with the right person to make a few Food Network bucks (I'm not hatin', I'm just sayin'). Paula Dean is an honest woman.
The food was fantastic and it was a buffet!!!! All foodie’s know, do not eat at buffets. The food will be mediocre at best and is undoubtedly not sanitary. Yet, somehow, Paula raised the bar for her Lunchtime buffet. It was filled with traditional Southern favorites, including Grits.
One thing not on the buffet was Mashed Potatoes, yet there was a cauldron of Gravy? Surely, you are not supposed to replace the Mashed with Grits? Oh yes. That was the plan.
Sinfully good, buttery Grits with a perfect ladle sized bowl in the center molting with yummy gravy. Mmmmmmmmm. I was officially addicted.
The very night I returned home, I made my Hubby the bounty found in Savannah. To this day, he prefers Grits to Mashed Potatoes. Every Holiday, I make Grits instead of Potatoes. Every year someone moans, and every year the Grits are devoured.
I challenge you Tampa. Replace your boring Mashed Potatoes with creamy, buttery Grits. You can make small portions or large portions with the same amount of effort, it takes less than 7 minutes to make, and a 2lb bag will set you back $2. How can you go wrong!!!
I use Quaker’s Quit Grits. Here’s my simplistic recipe for the Grits, you add the Gravy.
Creamy Quick Grits
½ cup Quit Grits (5 minute cooking. NOT Instant)
1-cup Warm water
2 pinch Salt
1 pinch Pepper
1 tbsp Butter
1 tbsp Cream Cheese
1 tbsp Sour Cream
Bring water to a boil. Add salt. Add Grits. Turn stove down to low, stir constantly for 1 minute. Turn heat to Low, cover and let stand for 5 minutes. Check half way, to be sure you aren’t burning the bottom. Turn heat off if necessary. Cut heat off, add Butter, Cream Cheese, Pepper, & Sour Cream. Mix very well. Serve with any Gravy immediately.
*Add 1/2 cup shredded Colby Jack cheese to turn them into Cheese Grits.
Other Grits recipes:
Shrimp & Grits
Grits with Goat Cheese & Chives
Maverick Grits (Sausage, Shrimp)
I am Southern girl, we all know this; however, I could not stand Grits as a child. Due to my hatred for Grits, I ignored the various uses Grits may provide. WWWHHHAAATTT????!!!!! A Southern girl who does not like Grits? I know, it’s strange. That is, until I was in New Orleans a few years ago (pre-Katrina) and found Mother's.
Every dish on the menu seems to come with Grits.
So, I did as the natives did. They were perfect. Heavenly (As was everything else there, don't leave New Orleans without going to Mother's.). Creamy, light, peppery, salty, buttery. Delicious. I am salivating just thinking about Mother’s amazing Grits. I became a Grit lover, as did my hubby (who had always thought Grits were repulsive). Immediately upon our return home, every breakfast we made was accompanied by Grits. Bacon, Eggs, and Grits. Sausage, Eggs, and Grits. Biscuits & Gravy and Grits. Grits were a breakfast food in our home, until a business trip landed me in Savannah, GA.
While there I had a little time and wanted to try out Paula Dean’s Lady & Sons’. Ever since I tried Michael Chiarello’s place, Tra Vigne, in St. Helena, CA (and found it to be amazingly bad), I have made it a piont to try the Food Network celebrity Chef spots while visiting said City, so that I may determine whether or not that Chef was truly a Chef or had slept with the right person to make a few Food Network bucks (I'm not hatin', I'm just sayin'). Paula Dean is an honest woman.
The food was fantastic and it was a buffet!!!! All foodie’s know, do not eat at buffets. The food will be mediocre at best and is undoubtedly not sanitary. Yet, somehow, Paula raised the bar for her Lunchtime buffet. It was filled with traditional Southern favorites, including Grits.
One thing not on the buffet was Mashed Potatoes, yet there was a cauldron of Gravy? Surely, you are not supposed to replace the Mashed with Grits? Oh yes. That was the plan. Sinfully good, buttery Grits with a perfect ladle sized bowl in the center molting with yummy gravy. Mmmmmmmmm. I was officially addicted.
The very night I returned home, I made my Hubby the bounty found in Savannah. To this day, he prefers Grits to Mashed Potatoes. Every Holiday, I make Grits instead of Potatoes. Every year someone moans, and every year the Grits are devoured.
I challenge you Tampa. Replace your boring Mashed Potatoes with creamy, buttery Grits. You can make small portions or large portions with the same amount of effort, it takes less than 7 minutes to make, and a 2lb bag will set you back $2. How can you go wrong!!!
I use Quaker’s Quit Grits. Here’s my simplistic recipe for the Grits, you add the Gravy.
Creamy Quick Grits
½ cup Quit Grits (5 minute cooking. NOT Instant)
1-cup Warm water
2 pinch Salt
1 pinch Pepper
1 tbsp Butter
1 tbsp Cream Cheese
1 tbsp Sour Cream
Bring water to a boil. Add salt. Add Grits. Turn stove down to low, stir constantly for 1 minute. Turn heat to Low, cover and let stand for 5 minutes. Check half way, to be sure you aren’t burning the bottom. Turn heat off if necessary. Cut heat off, add Butter, Cream Cheese, Pepper, & Sour Cream. Mix very well. Serve with any Gravy immediately.
*Add 1/2 cup shredded Colby Jack cheese to turn them into Cheese Grits.
Other Grits recipes:
Shrimp & Grits
Grits with Goat Cheese & Chives
Maverick Grits (Sausage, Shrimp)
Friday, January 18, 2008
Punk Rock Pizza To The Loyal
A little birdy told me a food rumor. This little birdie (who could or could not be the actual owner of this establishment) stated Ybor Pizza and Subs may not be around much longer due to the lack of sales. WHAT!!!!! This little birdy also said he has gotten a lot of grief from the South East Seminole Heights Association for various “code violations” of which he has yet to be tagged on by the City. Yet, every week, like clockwork, another inspector is at the door. This little birdy also stated he invited the entire City’s higher up officials in for Pizza, to ensure he was in perfect compliance. He was.
So why has the neon PIZZA sign been removed from the side of the building? It wasn’t to code, but it was to code when the Copa Cabaña guy put it up when he bought the place last summer. All of a sudden, the sign is a problem? Because it doesn’t look like a partially rotted sign? Or perhaps because it was obstructing the view? Oh, that’s right, it was on the side of a big ass wall!!!!
I fondly remember Ybor Pizza and Subs when it was located in Ybor. The countless $1 slices of pizza I ate in that square block. Ybor Pizza (Punk Rock Pizza to the loyal) was forced out by Centro back then and moved to the present location. The original owner; Kerry, sold the biz, then it got sold again to the creepy Copa Cabana guy last summer. When the creepy Copa Cabana guy left in the middle of the night, Kerry stepped back in, painted the urine yellow back to white and called in the old Ybor Pizza gang, many of which agreed to work for free and still are.
If you have never tasted Ybor Pizza, you need to. I find it to be in the top 3 of pizzas in the City.
The Spinach is amazingly good and the Pepperoni brings back great memories. The crust is thin and perfect. Ybor Pizza is a place that ignites late nights long passed. Don’t go there expecting shadow boxed tables with games pieces inside or a Mexican inspired pie. There is a reason why it is called Punk Rock Pizza. Hell, don’t even bother going there. Just call for delivery (813-238-3150) and don’t expect to spend a fortune either. A gi-normous X-Large 1 topping or Spinach will set you back $11.75. You’ll be eating it for days. Oh, and don't forget the Good As Hell wings. They trully are Good As Hell.
So, let me get back to this bitching part. What is the deal with you people who are after Ybor Pizza? Did your pepperoni not get cooked properly one night? Why is it, that we Seminole Heights residents say we want commercial success but yet, we try to put one out of business? Go after a car lot if you are bored. Leave my Pizza alone.
This little birdy also told me that he was thinking of having Punk bands play for a fair-the-well, just like in the old days. I’ve already made some calls and have Flat Stanley signed up. It’s rumored the Dukes of Hillsborough and The Tim Version will also be on board. Just like old times.
Word to the wise all of you people bitching out there. Don’t piss off old Punk Rockers and never touch our Pizza.
For everyone else, support Ybor Pizza. There is still a chance he can stick around, but we gotta get some pizza.
Ybor Pizza and Subs
Dirt Cheap
813-238-3150
4703 N Nebraska Ave.
Delivery available
Pizza, Subs, Salads, Pasta, Calzones, Wings, Fries
Mon-Sat
11AM-10PM
So why has the neon PIZZA sign been removed from the side of the building? It wasn’t to code, but it was to code when the Copa Cabaña guy put it up when he bought the place last summer. All of a sudden, the sign is a problem? Because it doesn’t look like a partially rotted sign? Or perhaps because it was obstructing the view? Oh, that’s right, it was on the side of a big ass wall!!!!
I fondly remember Ybor Pizza and Subs when it was located in Ybor. The countless $1 slices of pizza I ate in that square block. Ybor Pizza (Punk Rock Pizza to the loyal) was forced out by Centro back then and moved to the present location. The original owner; Kerry, sold the biz, then it got sold again to the creepy Copa Cabana guy last summer. When the creepy Copa Cabana guy left in the middle of the night, Kerry stepped back in, painted the urine yellow back to white and called in the old Ybor Pizza gang, many of which agreed to work for free and still are.
If you have never tasted Ybor Pizza, you need to. I find it to be in the top 3 of pizzas in the City.
The Spinach is amazingly good and the Pepperoni brings back great memories. The crust is thin and perfect. Ybor Pizza is a place that ignites late nights long passed. Don’t go there expecting shadow boxed tables with games pieces inside or a Mexican inspired pie. There is a reason why it is called Punk Rock Pizza. Hell, don’t even bother going there. Just call for delivery (813-238-3150) and don’t expect to spend a fortune either. A gi-normous X-Large 1 topping or Spinach will set you back $11.75. You’ll be eating it for days. Oh, and don't forget the Good As Hell wings. They trully are Good As Hell. So, let me get back to this bitching part. What is the deal with you people who are after Ybor Pizza? Did your pepperoni not get cooked properly one night? Why is it, that we Seminole Heights residents say we want commercial success but yet, we try to put one out of business? Go after a car lot if you are bored. Leave my Pizza alone.
This little birdy also told me that he was thinking of having Punk bands play for a fair-the-well, just like in the old days. I’ve already made some calls and have Flat Stanley signed up. It’s rumored the Dukes of Hillsborough and The Tim Version will also be on board. Just like old times.
Word to the wise all of you people bitching out there. Don’t piss off old Punk Rockers and never touch our Pizza.
For everyone else, support Ybor Pizza. There is still a chance he can stick around, but we gotta get some pizza.
Ybor Pizza and Subs
Dirt Cheap
813-238-3150
4703 N Nebraska Ave.
Delivery available
Pizza, Subs, Salads, Pasta, Calzones, Wings, Fries
Mon-Sat
11AM-10PM
Thursday, January 03, 2008
The Double Cheeseburger Wars
Last night, while watching the boob tube, I saw a new commercial for Wendy’s. They have launched a new 99 Cent double meat patty cheeseburger. They are calling it the Stack Attack. This got me thinking. Has Wendy’s succumbed to the More Is Better mentality of the Fast Food Nation? Are they launching this Stack Attack because McDonald’s and Burger King are doing so well with their own double cheeseburger programs? And that’s when it hit me. Like a boulder smashing me on the forehead, I thought the inevitable marketing ploy tag, “I wonder which is better?”
Now, I am not a Fast Food person. Yes, I do like my annual Whopper (not to mention the Whopper Freakout commercials are hilarious and make me want a Whopper every time I see one)and yes, if a road trip consists of 8 or more hours of driving, there will be a cooler filled with McDonald’s cheeseburgers, but these are all habits stemmed from childhood. Whoppers were as big as your head back in my childhood days and it was a treat only given to children when Burger King would run their annual 99 Cent Whopper specials in which you had to provide a coupon. Yes, a physical coupon. McDonald’s cheeseburgers were 39 Cents and made perfect shut-the-kids-up-for-awhile-so-Dad-can-focus-on-driving vessels, only offered during family road trips. Ah, found memories. With all of that said, I thought, “Who better than to judge the Double Cheeseburger Wars than myself? A person who has a culinary background, is a culinary professional, wouldn’t be caught dead at a Fast Food drive-thru (that’s why I go late at night, in an unmarked car), and has an extremely opinionated mind?”
Let the Double Cheeseburger Wars commence! I'll aplogize ahead of time for the picture layout. something is askew.
I set out today to buy 3 Double Cheeseburgers for the foremost Fast Food Giants. The contenders would be Wendy’s Stack Attack, McDonalds Double Cheeseburger, and Burger King’s Double Cheeseburger.
I’ll not get into the service or speed of any of the establishments, because that’s not what we’re here for. I’ll be judging simply on advertising appearance versus actual appearance and taste. Shall we?
First, the new Wendy’s Stack Attack
. 
Well, as you can see the advertised Stack Attack looks quite different from the one I got. Um, where’s the beef?
The outer bun was coated in Mayonnaise and Ketchup. At first, I thought it was grease from the patties but as tasting would tell, there was no grease. In fact, this was the driest burger I have ever put into my mouth. Now I knew what it was like to eat cardboard. Without all of the Ketchup and Mayo, I would have needed a chug of water just to get the burger down. There was one slice of cheese buried between the two very tiny patties, although you wouldn’t have known because it was that kind of cheese that evaporates when heat touches it. The bun was super soft, way too soft for a burger. I guess that’s the reason Wendy’s uses greaseless burger patties. With this bun, all you would have is a soppy mess. By the way, when did real meat come in greaseless forms?
Upon my first bite my instant reaction was, “Wow, this is really bland.” It was like the burger patties, bun, and evaporating cheese were vessels for the Mayo and Ketchup. Shouldn’t it be the other way around?
Overall, the Wendy’s Stack Attack reminded me of the burgers you got in High school. Ya know, the ones that had no flavor or moisture. You would drown them in catsup, mustard and mayo just for flavor. They came in the plastic pouch and were often used as slingshots through the cafeteria?
Wendy’s, I think the name Stack Attack is a little boisterous. Maybe, Flat Board?
Second up to bat would be Burger King’s Double Cheeseburger
. Once again, my Double Cheeseburger
did not look like the advertised Double Cheeseburger. I will say that Burger King got a little closer to their advertised picture than Wendy’s did, but not much. I’ll also mention, that I did not cut this burger. It was already cut. This was strange to me. Is this a new trend Burger King will be offering? A refined Fast Food restaurant where your sandwich is cut for you? How odd.
Instantly, I noticed the sheer size difference. We found the beef.
The Burger King Double Cheeseburger was a good ¾ bigger than either competitor, but, as it should be. It costs 79 cents more than either of the other fighters.
First bite and you were brought right back to that Flame Broiled taste that Burger King has become so famous for. Two pretty good-sized beef patties, a good amount of catsup and mustard, and a slice of cheese lay melted on each patty. Every bite was consistent with the flavor of grilled meat, cheese, catsup, mustard, and white bread.
It wasn’t overly greasy. It had some grease, but meat does have fat, which does make grease when cooked.
Burger King’s Double Cheeseburger reminded me of the kind of burgers you get one someone throws a BBQ at a public park, grilling on the multi-purpose park-supplied-grill. The years of burger grease adding flavor to every BBQ to come.
I can’t believe I am going to say this. This wasn’t a bad burger. I don’t know that the double patty was necessary, seems a bit gluttonous to me, but hey, do as the Romans do.
Finally, our third matador, McDonald’s Double Cheeseburger.
Okay, my Double Cheeseburger did not look anything like the advertised Double Cheeseburger.
Like Wendy’s, advertisers whored up a completely different concept and tossed it out to Americans. To be expected, yes; but can’t somebody just be honest for once and not completely exaggerate the actual appearance of food for goodness sakes????? Oh, wait; I’m a food stylist. Hmm, false advertisement equals work for me. Disregard everything I just said!
The McDonalds Double Cheeseburger was very greasy. The paper was lined with grease. The bun was soaked in grease. Grease was everywhere.
It was also very heavy for a little burger. Perhaps dense is a better word. Let this puppy sit out for a while and I bet you could have a pretty hefty weapon on your side. At least we know they used real meat.
I can’t say the first bite was pleasurable or even bad. It was different. It was a burger flavor, but a flavor all to its own. Perhaps similar to the kind of burger you get at a gas station off I-10 in the middle of nowhere.
Diced onions mixed with catsup and mustard that topped two burger patties both lined with partially melted cheese. The bun, well the only purpose for the bun was to soak up the grease and to allow the eater a vessel for containing the above ingredients. That bun could probably sit on a counter uncovered during a Floridian summer and not mold for a few months.
Overall, I still don’t get the point or necessity of a double meat pattied burger, but Americans are eating them up. If I had to choose, I’d go for the more expensive Burger King Double Cheeseburger. I’d completely steer away from the Wendy’s Stack Attack and leave the McDonald’s Double Cheeseburgers for the road trips.
If I really had a choice? I’d make my own. Way better taste, way less chemicals, and way less fat. My tummy hates me right now.
Wendy’s Stack Attack: 380 calories, 20 grams of fat, weight: 135 grams
Burger King Double Cheeseburger: 570 calories, 34 grams of fat, weight: 189 grams
McDonald’s Double Cheeseburger: 440 calories, 23 grams from fat, weight: 165 grams
Now, I am not a Fast Food person. Yes, I do like my annual Whopper (not to mention the Whopper Freakout commercials are hilarious and make me want a Whopper every time I see one)and yes, if a road trip consists of 8 or more hours of driving, there will be a cooler filled with McDonald’s cheeseburgers, but these are all habits stemmed from childhood. Whoppers were as big as your head back in my childhood days and it was a treat only given to children when Burger King would run their annual 99 Cent Whopper specials in which you had to provide a coupon. Yes, a physical coupon. McDonald’s cheeseburgers were 39 Cents and made perfect shut-the-kids-up-for-awhile-so-Dad-can-focus-on-driving vessels, only offered during family road trips. Ah, found memories. With all of that said, I thought, “Who better than to judge the Double Cheeseburger Wars than myself? A person who has a culinary background, is a culinary professional, wouldn’t be caught dead at a Fast Food drive-thru (that’s why I go late at night, in an unmarked car), and has an extremely opinionated mind?”
Let the Double Cheeseburger Wars commence! I'll aplogize ahead of time for the picture layout. something is askew.
I set out today to buy 3 Double Cheeseburgers for the foremost Fast Food Giants. The contenders would be Wendy’s Stack Attack, McDonalds Double Cheeseburger, and Burger King’s Double Cheeseburger.
I’ll not get into the service or speed of any of the establishments, because that’s not what we’re here for. I’ll be judging simply on advertising appearance versus actual appearance and taste. Shall we?
First, the new Wendy’s Stack Attack
. 
Well, as you can see the advertised Stack Attack looks quite different from the one I got. Um, where’s the beef? The outer bun was coated in Mayonnaise and Ketchup. At first, I thought it was grease from the patties but as tasting would tell, there was no grease. In fact, this was the driest burger I have ever put into my mouth. Now I knew what it was like to eat cardboard. Without all of the Ketchup and Mayo, I would have needed a chug of water just to get the burger down. There was one slice of cheese buried between the two very tiny patties, although you wouldn’t have known because it was that kind of cheese that evaporates when heat touches it. The bun was super soft, way too soft for a burger. I guess that’s the reason Wendy’s uses greaseless burger patties. With this bun, all you would have is a soppy mess. By the way, when did real meat come in greaseless forms?
Upon my first bite my instant reaction was, “Wow, this is really bland.” It was like the burger patties, bun, and evaporating cheese were vessels for the Mayo and Ketchup. Shouldn’t it be the other way around?
Overall, the Wendy’s Stack Attack reminded me of the burgers you got in High school. Ya know, the ones that had no flavor or moisture. You would drown them in catsup, mustard and mayo just for flavor. They came in the plastic pouch and were often used as slingshots through the cafeteria?
Wendy’s, I think the name Stack Attack is a little boisterous. Maybe, Flat Board?
Second up to bat would be Burger King’s Double Cheeseburger
. Once again, my Double Cheeseburger
did not look like the advertised Double Cheeseburger. I will say that Burger King got a little closer to their advertised picture than Wendy’s did, but not much. I’ll also mention, that I did not cut this burger. It was already cut. This was strange to me. Is this a new trend Burger King will be offering? A refined Fast Food restaurant where your sandwich is cut for you? How odd.
Instantly, I noticed the sheer size difference. We found the beef.
The Burger King Double Cheeseburger was a good ¾ bigger than either competitor, but, as it should be. It costs 79 cents more than either of the other fighters.
First bite and you were brought right back to that Flame Broiled taste that Burger King has become so famous for. Two pretty good-sized beef patties, a good amount of catsup and mustard, and a slice of cheese lay melted on each patty. Every bite was consistent with the flavor of grilled meat, cheese, catsup, mustard, and white bread.
It wasn’t overly greasy. It had some grease, but meat does have fat, which does make grease when cooked.
Burger King’s Double Cheeseburger reminded me of the kind of burgers you get one someone throws a BBQ at a public park, grilling on the multi-purpose park-supplied-grill. The years of burger grease adding flavor to every BBQ to come.
I can’t believe I am going to say this. This wasn’t a bad burger. I don’t know that the double patty was necessary, seems a bit gluttonous to me, but hey, do as the Romans do.
Finally, our third matador, McDonald’s Double Cheeseburger.
Okay, my Double Cheeseburger did not look anything like the advertised Double Cheeseburger.
Like Wendy’s, advertisers whored up a completely different concept and tossed it out to Americans. To be expected, yes; but can’t somebody just be honest for once and not completely exaggerate the actual appearance of food for goodness sakes????? Oh, wait; I’m a food stylist. Hmm, false advertisement equals work for me. Disregard everything I just said! The McDonalds Double Cheeseburger was very greasy. The paper was lined with grease. The bun was soaked in grease. Grease was everywhere.
It was also very heavy for a little burger. Perhaps dense is a better word. Let this puppy sit out for a while and I bet you could have a pretty hefty weapon on your side. At least we know they used real meat.
I can’t say the first bite was pleasurable or even bad. It was different. It was a burger flavor, but a flavor all to its own. Perhaps similar to the kind of burger you get at a gas station off I-10 in the middle of nowhere.
Diced onions mixed with catsup and mustard that topped two burger patties both lined with partially melted cheese. The bun, well the only purpose for the bun was to soak up the grease and to allow the eater a vessel for containing the above ingredients. That bun could probably sit on a counter uncovered during a Floridian summer and not mold for a few months.
Overall, I still don’t get the point or necessity of a double meat pattied burger, but Americans are eating them up. If I had to choose, I’d go for the more expensive Burger King Double Cheeseburger. I’d completely steer away from the Wendy’s Stack Attack and leave the McDonald’s Double Cheeseburgers for the road trips.
If I really had a choice? I’d make my own. Way better taste, way less chemicals, and way less fat. My tummy hates me right now.
Wendy’s Stack Attack: 380 calories, 20 grams of fat, weight: 135 grams
Burger King Double Cheeseburger: 570 calories, 34 grams of fat, weight: 189 grams
McDonald’s Double Cheeseburger: 440 calories, 23 grams from fat, weight: 165 grams
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