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rabbitcruiser · 1 year

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National Greasy Foods Day

The world is full of a veritable cavalcade of delicious foods, and the vast majority of them are filled to the brim with fats and grease! While those who are on a crusade for better health often find themselves avoiding these amazing foods in favor of a thinner waistline, Greasy Food Day encourages us to take a day off from that diet and remember the good things in life.

Otherwise, as Ms. Jafra says, what else are we living for?

On this day, it’s time to celebrate living for Greasy Food!

History of Greasy Food Day

These types of food certainly get a lot of hate from health fanatics, those delicious meals that make everyone’s mouths and souls sing out loud with joy. Granted, this day definitely wasn’t started by a doctor or nutritionist who was on a health food kick.

Whether talking about the rich stretchy cheese that graces the tops of people’s favorite pizza dishes, or the flavorful and delicious sub sandwiches that are shiny with grease as they are unwrapped, greasy foods can truly be said to be one of the greatest things in life. (That is, at least, while they are being eaten. For some people, that doesn’t necessarily hold true afterward when their stomachs are all tied up in knots.)

Now it is true that greasy food should be consumed in moderation, but sometimes moderation is a thing for the other 364 days out of a full year.

Greasy Food Day encourages everyone on earth to indulge in their favorite things and remember what it was like to truly be able to enjoy anything without consequence.

What’s your favorite greasy food? Juicy hamburgers? Hot dogs bursting with flavor? Sausage Rolls? Maybe some Canadian will enjoy the overwhelmingly flavorful and greasy dish that is poutine?

Whatever the chosen poison, Greasy Food Day is the perfect excuse to dive in and enjoy it like there’s no tomorrow. Get ready to celebrate with Greasy Food!

How to Celebrate Greasy Food Day

Enjoy a Greasy Food Meal

Go out to that special dive restaurant and order your favorite greasy dishes, and don’t forget to bring some napkins! Sometimes nicknamed a “Greasy Spoon” these restaurants are all about cooking with the tastiest of fats. Almost everything is deep-fried in oil until deliciously crisp, and often dripping with grease.

Whether french fries, onion rings or a greasy slice of pizza, this day is all about enjoying the drip. So pop into that restaurant and order up all the things that would normally be on the list of “no-nos”.

Enjoy the Greasiest American Foods

This day is all about paying heed to greasy foods. But even among them, some are greasier than others. Try out these ideas for how to bag the absolutely greasiest foods that American Culture has to offer:

Philly Cheesesteak. Cooked properly, this sandwich will require not only a pile of napkins but also perhaps a bib in order to eat it without getting extremely messy. Beef steak, chopped and cooked over a grill is made even greasier with the addition of cheese and onions.

Buffalo Wings. Named after the city in New York in which they began, these chicken wings are dipped in batter and deep fried before being coated in a buttery hot sauce. Finish it off with a dip in some bleu cheese or ranch dressing.

Cheese Curds. How to take cheese and make it fattier? Deep fry it! A Wisconsin favorite (perhaps due to its dairy production) these little balls of cheese are dipped in batter and then, of course, deep fried to perfection. For an Italian twist on this northern favorite, try fried Mozzarella sticks.

Watch One (or Both) of the Grease Films

In keeping with the theme of the day, while downing those greasy foods, why not take in the guilty pleasure of watching one of these Grease themed films?

Grease (1978). This American musical romantic comedy film starring John Travolta and Olivia Newton John is what drove the careers of these two to the top. Based on the 1971 stage musical of the same name, this story of two young high schoolers who fell in love has been a hit for generations.

Grease 2 (1982). Quite a bit less popular than the first (possibly due to the absence of Newton-John and Travolta), this followup film didn’t score well at the box office. It was okay for Michelle Pfeiffer, however, and her career moved forward because of this.

Make Some Greasy Food at Home

Is your favorite greasy food a family recipe? Alright then! It’s time to get the family together and celebrate Greasy Food Day with a rich dish that is steeped in tradition. And be sure to pass that on to the kids so they can continue the celebration once you’re gone. Rich greasy food is often a comfort food for many people, so don’t let anyone tell you that you don’t deserve a bit of comfort. In fact, get as comfortable as you like on Greasy Food Day!

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coherentmarketinsights · 1 day

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Mayonnaise Market Analysis: Trends, Growth Drivers, and Competitive Landscape

The Versatile Mayonnaise - A Condiment With Many Uses The History and Origins It originated in Europe in the 18th century. The earliest known similar sauce was created in France in 1756 by the French chef of Louis XV. Some historians believe that the French invented it after the War of Spanish Succession in 1713, when they occupied Mahon on the island of Minorca. The local Mahonese sauce became known as "Mahonnaise" after its conjectured origins. Over time, the name evolved into "mayonnaise" in French and other languages. By the late 19th century, it had spread throughout Europe and North America. Commercially produced it first appeared in the United States in 1905. Key Ingredients and Making Process It is an emulsion of oil, egg yolks, acid such as vinegar or lemon juice, and seasoning ingredients like salt and pepper. The most common oils used are vegetable oil, olive oil or a blend of the two. High-quality mayonnaise is made by slowly adding oil to egg yolks while whisking continuously until thickened and creamy. An emulsifier like mustard is sometimes added to help create and stabilize the emulsion. To make it, all of the ingredients are thoroughly combined and blended until thick and creamy using an electric mixer, food processor or whisk by hand. Proper emulsion is key for a smooth, spreadable texture without any oil separation. Popular Variations and Flavours While traditional it is versatile on its own, many variations exist by adding other ingredients for different flavors. Herb flavor adds chopped fresh herbs like basil, chives or tarragon. Garlic flavor incorporates roasted or fresh minced garlic. Spicy flavor is seasoned with chili peppers or hot sauce. Olive flavor contains chopped kalamata or green olives. Roasted red pepper flavor features sweet roasted red peppers. Other popular varieties infuse ingredients like sun-dried tomatoes, chipotle peppers, capers, horseradish or wasabi. Typically the quantity of additional ingredients should not exceed 25% of the volume for good texture and balance of flavors. Besides the additions providing extra tastes, flavored mayos open up new possibilities for uses. Versatile Uses for Mayonnaise Beyond Sandwiches While sandwiches are a classic application, it has many other uses in cooking and recipes due to its creamy texture. Some popular ways it is utilized include: - As a base for salad dressings when mixed with acids like vinegar or lemon juice, fresh herbs and seasonings. Tuna, egg or chicken salad also start with a sauce base. - In dips and spreads blended with soft or melting cheeses, minced vegetables or meat snacks. Ranch dressing, spinach dip and shrimp dip often contain mayonnaise. - As a moist binding element in baked and fish dishes. Tuna noodle casserole, chicken casserole, crab cakes and salmon patties commonly employ mayonnaise. - As a flavorful glaze for meat and poultry when thinned with other liquids and used as a baste or coating before grilling or roasting. Burgers, pork chops and salmon fillets are enhanced this way. - As a thickener in mixed sauces accompanying meats and seafood. Cocktail or tartar sauce, aioli and hollandaise are types of emulsified sauce containing egg yolks and mayonnaise. - In dips for fries, chips or raw vegetables as a healthier alternative to dressings high in fat or calories. Remoulade sauce blends mayonnaise with capers and herbs. Nutritional Content and Health Considerations While delicious, ordinary mayonnaise is also high in calories and fat since its foundation is oil. A one tablespoon serving contains about 90 calories, 10 grams of fat and 1 gram of saturated fat. However, it provides no protein, carbohydrates or fiber. For healthy nutrition, consuming it in moderation as part of a balanced diet is key. Reduced-fat or light versions now exist along with trans fat-free and vegan alternatives using non-dairy substitutes that can lower calories and saturated fat. Considering it enhances flavor and moisture without cooking required, it remains a useful condiment when used carefully.

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havecats-willtravel · 7 years

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a blue dot in a red state: austin, texas.

“are you doing anything fun this weekend?” everyone asked. “i have no plans, except i’ll be in austin.” “you’ll love it! go here... and here... and here.”

this was the conversation over-and-over as i started planning for my weekend getaway in this part of liberal texas. after four jam-packed days in austin, it’s everything they said it would be, and exactly what i wanted it to be.

it’s one of the youngest cities i’ve been in, but the lularoe leggings were few and far between (thankfully!). austin brings to the table the booming tech industry and has a river that runs through it (win-win in my book). and no matter where you are in this town, they’ll be a bar and a dog.

what i am glad i packed: comfortable shoes! austin is an active city (ok even if that means the activity is going to a bar) so you’ll definitely want to bring some footwear with support, like classic converses or trendy tom’s.

what i am sad i left at home: sunscreen and a raincoat! in a city where you are doing a bunch of on-your-feet exploring, the weather is going to dictate quite a bit of your plans. one day the severe thunderstorms made for a lazy morning, yet magically later that afternoon it was so sunny that my skin quickly turned pink. be flexible, but be prepared.

our recommendations:

we stayed at the uber luxurious jw marriott in downtown; a truly stunning hotel with gorgeous views of the city and the river. if i could have found a way to take that shower home with me, i would have. for a convenient, yet yummy, bite to eat, grab a seven-layer salad (romaine, adobo chicken, roasted tomatoes, corn, black beans, avocado, cheddar, smoked pepper ranch, $15 and on the late night menu too!) and a 10 span chardonnay from the central coast on the patio of the corner restaurant.

staying on the food and drink train, second bar + kitchen just across from the jw marriott is an ideal place for rose with girlfriends or an after work beer to decompress. the swanky, modern interior still provides the cozy vibe, while the outside patio is breezy and refreshing, and always my recommendation. the avocado fundido (asadero, house chorizo, chipotle corn chips, $12) is a must!

after work, meet up with your friends on the rooftop of handlebar. this old school vibe hangout is guaranteed to be overflowing with young adults drinking fancy beers out of tall boy cans. but they have happy hour deals so cans up!

post work drinks or pre-game of late night, swing into irene’s cafe for tasty sandwiches in a diner-like atmosphere. we recommend the smoked turkey sandwich (bacon, havarti, bibb lettuce, poblano aioli on toasted white bread, $12) and the pulled chicken and avocado sandwich (smashed black beans, spicy cabbage slaw, pickled jalapeños on a milk bun, $12)

take a stroll down south congress street where shops and restaurants abound. the storefronts are all designed to showcase their own character (checkout farm to market grocery, uncommon objects for example), while low-hanging tree branches covered in white lights (i’m looking at you perla’s) complement the movie-like appeal of this area. stop in to apana’s coffee + beer while walking back toward downtown to grab one of their craft brews on tap or specialty coffees. or bring your laptop and setup your own office for the day.

if you’re like me and you can never get enough mexican food, do not miss a chance to dine at torchy’s tacos, which will satisfy your craving while keeping your budget in mind. get there early for the breakfast tacos (we didn’t, sadly), but if you can’t, you can’t go wrong with anything on the menu. we recommend the baja shrimp taco (hand-battered fried shrimp with cooked cabbage slaw topped with pickled jalapeños and onions, queso fresco, cilantro and a wedge of lime; served with chipotle sauce on a corn tortilla) and dirty sanchez taco (scrambled eggs with a fried poblano chile, guacamole, escabeche carrots and shredded cheese, served with poblano sauce on a fresh flour tortilla.) do not skip on the queso (served with homemade chips, this delicious green chile queso is topped with guacamole, queso fresco, cilantro and diablo hot sauce!)

for brunch, dine at swift’s attic for dollar mimosas and the best french toast (called the “tcb” it is brioche french toast, peanut butter, house cured bacon, salted caramel, bananas, $12.) others at the table were dining on shrimp remoulade (frisee, lardon, roasted potatoes, poached vital farms egg, hot sauce, $16) and the turkey hash (holy trinity, house-smoked turkey, roasted tomatoes, homefries, dos lunas “chee-zee” egg, $12.)

just downstairs from swift’s attic is this hole-in-the-wall jazz club called the elephant room. it’s the perfect date night place, keeping jazz cool way before before la la land did. order a cool in the basement lemonade signature cocktail and cozy up to the one you love under the flickering lights of the red candles.

another unique spot is a little speakeasy called firehouse lounge hidden in a hostel. once you figure out how to get inside, the dark and cozy interior invites you to melt into its leather seats and enjoy live music while sipping on fancy cocktails. treat yourself and order the jack rose (applejack, lime, house pomegranate syrup, $12) or the moscow mule (vodka, lime, touch of simple, ginger brew, $8.5.)

for late night, head over to sixth street where the roads get blocked off to bring the city’s hottest entertainment area to life. there are so many bars/clubs to choose from that you’re bound to have one that fits your vibe. take an ID, but leave the cash at home -- zero covers! grab some grub at one of the many food trucks or swing into p. terry’s burger stand for a late night cheeseburger ($2.65!) and fries ($1.75!)

for sunday fundays, hit up rainey street where rows of houses have been transformed into individual bars oozing of character and charm. like much of austin, there is a house-turned-bar that fits every need. we soaked up the sun over hops at craft pride, bar 96 and bungalow.

our shoulda, coulda, wouldas:

the colorado river is constantly populated with paddleboards, kayaks, paddleboats, etc. you can rent one from several places, just get outside and get in the river.

speaking of the river, just before dusk, hundreds of people gather on the congress avenue bridge to watch the bats rise in the summer. apparently this bridge is home to the world’s largest bat colony, with some suggesting there are approximately 1.5 million bats living under this bridge in the hot texas summers! it’s weird and creepy and touristy and yet i wanted to experience it. we saw people lining the bridge waiting on the bats, but our fasten driver said it was too cool out so they were wasting their time. silly tourists.

while not unique to this area, i heard nothing but good stuff about these massive donuts at voodoo doughnut based out of portland. unfortunately, i didn’t have the time to grab one to taste for myself. i’ll be back for them (i’m looking at you old dirty bastard doughnut: raised yeast doughnut with chocolate frosting, oreo's and peanut butter) because in my world, calories don’t count on vacation.

apparently there’s this beautiful spot about thirty minutes outside of austin called lake travis with wineries (bent oak winery for example), breweries (oasis texas brewing company for example) and some other cool shops and restaurants. do a car share with car2go, pack a picnic, let down your hair and enjoy the drive.

grab barbecue at salt lick. unfortunately, i didn’t have the time to get to the actual restaurant, so i picked up a pulled pork sandwich (romaine lettuce, sliced tomato, purple onions, special sauce, $9.95) with potato salad at the airport. still worth it and certainly makes me want to get out to the real deal.

final tips and tricks:

there’s no uber or lyft in austin (i know!) but don’t panic. we recommend an app called fasten or ride austin.

still want one more good cocktail? slip into the vietnamese cafe and french bakery of elizabeth street cafe and order a shady blonde (sparkling wine, lillet blanc, grapefruit and thyme, $8.) you made it this far through the austin blog, you deserve some bubbly for crying out loud!

and finally, head next door to criquet shirts. if you’re into polos with a solid business model, you won’t be disappointed by their office-meets-retail shop. and give a shout out to our new friends here that welcomed us as strangers into their final four party and can throw a kick-ass frat party that even makes a thirty something feel young again.

from boozy bungalows to sunset bats, this blue dot in a red state has everything and more for any type of traveler. if you’re a frequent visitor or lover of asheville, north carolina you’ll fall in love with this part of texas as quickly as i did. so if you’re heading to austin any time soon, let me know and i’ll happily share a google doc with you that has all of this information and more in an easy-to-access file for your smartphone. and if you need a traveling buddy, let’s go!

until the next adventure, cheers to a life well traveled!

#austin #austintexas #havecatswilltravel

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carmineri · 7 years

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Captain’s Grille Coasts By With Fine Fare

By Tessa Koten

Note: from mid-May 2017 to fall 2017, Captain’s Grille will be going through a refurbishment. During that time, it will relocate to Ariel’s at Disney’s Beach Club. The breakfast buffet will not be available during that time, though there will still be an a la carte option in the morning.

Some of the most popular restaurants for Walt Disney World resort guests lie just around the corner in their own resorts, providing a close option for a meal any time of day before or after a long day of park-hopping. Captain’s Grille at Disney’s Yacht Club Resort fits this bill – set just off the main lobby, it’s open for Breakfast, Lunch, and Dinner, ready to serve any visitor with a wide variety of menu options. I dropped in for dinner recently to check out whether this restaurant is worth a stop during your next trip.

First Impressions

First impressions of the restaurant will vary based on the time of day you visit – it tends to be very busy and somewhat loud, full of convention guests and families alike, during breakfast and late dinner, but far less crowded during lunch. Overall, the dining room is just an extension of the yacht theme from the main lobby, with ship and nautical décor on every wall. At dinner, you’ll find dimmed lights in the main seating area, making the casual atmosphere seem a bit more upscale than it really is.

Our server greeted us after being seated almost immediately at reservation time, going over the menu pretty quickly and offering a few of his favorites, including the steak – though, have you ever been to a restaurant and *not* had the steak recommended to you?. My dining companion and I settled on a few appetizers to start with, and we were soon off to the races. I didn’t notice much of a long wait for appetizers at all, which I would expect considering the restaurant was not very full when we sat down at our table.

Appetizers

To start, we sampled the house-made potato-cheese gnocchi with Bolognese sauce, parmesan cheese, and “crispy” basil ($10). A small portion, this dish would work well for a meal for a less adventurous diner or older child, or an appetizer for two, but overall, it wasn’t much to write home about. The gnocchi were a tad overdone, but the tangy Bolognese and nutty shaved parmesan on top complemented the mild potato-based dough.

A much bigger portion, the Farmer’s Market Salad with roasted beets, pomegranate, goat cheese, and a sun-dried cherry vinaigrette ($10) was filling enough to be a complete meal on its own. Though I can’t swear to ever finding much of the advertised caramelized red onion or granola (and the large greens were a bit clunky to handle), the sweet and sour cherry vinaigrette offset the earthy beets well, paired classically with rich dollops of goat cheese. I’d definitely come back to have this salad as a light meal on any warm afternoon.

Seafood dishes take a prominent role in the appetizer menu here, and came highly recommended from our server, so I took a chance on the beer-braised mussels and clams with chorizo and garlic-herb butter ($12). This dish was surprisingly great (probably one of my favorites of the whole meal). None of the shellfish were over- or underdone, and the slightly spicy chorizo along with the herbaceous tomato-based broth in the bottom combined for a wonderful bite with every briny morsel of seafood.

The best appetizer we sampled, however, was the buttermilk fried rock shrimp with chipotle remoulade, citrus cream, and chilled cucumber salad ($15). Rock shrimp are a local Florida specialty, and can be unpalatably chewy when cooked incorrectly, but these were great little popcorn shrimp in a perfectly-seasoned salt and pepper cornmeal batter. Though these didn’t arrive to our table super crispy, they were well-fried and delicious when paired with the tangy and smoky remoulade and a squirt of the accompanying grilled lemon wedge.

Entrees

After an extended wait, our entrees arrived, and with a few great appetizers under our belt, I was hopeful entrees would also impress. We continued to dive in to the seafood theme with the lump crab cakes with stone-ground mustard cream, succotash, lemon emulsion, and Old Bay chips ($29). A smaller portion of this dish is on the appetizer menu for $15, but we splurged on the larger portion to see what difference the addition of both sauces made. In hindsight, I’m glad we did – very little filler held the crab cakes together, but they definitely needed the earthy mustard sauce to add a bit of dimension. The potato chips were your standard seasoned house-made chips, and the succotash merely filled the “vegetable” role on the plate, not offering a whole lot to it other than a new thing to taste every few bites between the full-flavored crab.

Less interesting was Captain’s Grille’s house vegetarian entrée, chickpea fritters (they’re afraid of calling them falafel, but that’s what they were), with seasonal vegetables, sun-dried tomato vinaigrette, and apple chutney ($16). To be frank, this dish was a disappointment – four falafel with barely roasted cauliflower, asparagus, a few slices of onion and garlic over a red peppery-slightly tangy warm vinaigrette didn’t really feel like a cohesive meal. Vegetarian dishes are often the bane of chefs everywhere, and it sort of seemed like the theme of this dish was “let’s throw whatever leftover veggies we have on a plate with some falafel and call it a day”. The apples had no business on the plate, as the inherent sweetness of the red peppers and the carrots was plenty to handle on a savory dish. Overall, if you’re leaning vegetarian, I’d stick with the Farmer’s Market Salad instead.

The next entrée, however, had us on an upswing. The rosemary-brined pork tenderloin with braised pork belly is paired with marscarpone polenta, stone fruit gastrique, ham jus, and braised brussels sprouts ($25). Considering how easy it is to dry out pork, I was pleasantly surprised with how well-prepared these pieces were, tender with plenty of herbs popping through the savoriness of the slightly smoky grilled pork. I was less impressed with everything else on this plate, though – the brussels were overcooked and in desperate need of caramelization, and the sauces were strange: the ham jus was basically a very salty gravy (unnecessary on the already savory meats), and the gastrique had a very strong, tart and sweet cherry flavor, fine in small doses, but overpowering to the dish overall. The whole plate also suffered a bit from being all the same texture – a bit of crunch somewhere would’ve been welcome.

Our final entrée selection was the house recommendation, cabernet-braised short rib with corn risotto, pan jus reduction, and corn cream ($27). Fork-tender and not at all fatty, the short rib was rich and deeply savory in flavor with a sweet counterpart in both the corn risotto and cream. I loved the risotto dotted with corn, not overdone and mushy, toothsome enough to provide textural contrast to the beef. The corn cream complemented the savory short rib with its sweetness, though I craved a little bit more of the pan jus on the plate. I did feel like some kind of vegetable (a bright, earthy counterpart) or fresh herbs mixed in the risotto would’ve fully rounded out this dish. Overall, though, this was my favorite dish of the night, and worth the visit alone.

Desserts

Entrée portions here are large enough that you may not need dessert, but it never hurts to sample a few sweet treats (for science, of course!). Though the gianduja chocolate cake with salted caramel sauce is the house recommendation (for good reason – it is *delicious*, and also available at Crew’s Cup Lounge just next door), we decided to try two other desserts – the cookies and cream brownie ($7) and the cheesecake ($8). The cookies and cream brownie was a little dense and cloyingly sweet, but serviceable as an end to the meal. Just don’t let the fancy menu description fool you with mentions of “whipped vanilla panna cotta” and “chocolate ganache” – you’ve probably had this at your neighborhood bake sale.

The cheesecake was equally (if not more) dense (texturally a bit odd for a standard cheesecake, to me), and didn’t have a whole lot of flavor even though it featured usually-sweet white chocolate as its main flavor. The berry sauce on top was very tart, and the fresh berries in a little bit of syrup were just fine on the side, but the real star of the dish was the scoop of chocolate gelato. My dining companion and I both agreed we’d readily order that gelato again on its own for dessert – its creaminess and decadently rich chocolate flavor were addictive. Luckily, once we surveyed the menu again, we found that you can order the gelato on its own ($6), or give the strawberry or vanilla flavors a shot.

Final Thoughts

Overall, the food during our meal had its ups and downs, but several of the dishes were solid options for those in search of simple, well-executed food. The relaxed atmosphere of the surroundings melted into the service as well, so though our server was personable and on top of things, I wouldn’t come here if you’re in search of a quick meal on-the-go. Perfect for a lazy meal on a resort-rest day or as a mid-evening stop before park-hopping for nighttime events, Captain’s Grille will likely fit the bill for a fine meal without all the trappings of a signature dining establishment.

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easyfoodnetwork · 4 years

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Classic Fried Green Tomatoes

Fried Green Tomatoes are extremely popular sliced and fried crunchy bites of tangy green tomatoes. They are totally addictive and easy to make at home!

For great fried appetizers, try Crispy Parmesan Fried Zucchini, Mozzarella Sticks or Onion Rings. They are warm and crispy crowd favorites that will keep everyone happy while dinner is on the way!

Classic Fried Green Tomatoes

Green tomatoes are a great sign that fall is on its way. The cooler weather delivers an abundance of these unripe tomatoes. They are a more firm tomato with a tangy flavor that changes things up from the red tomatoes that filled the summertime menus. The juicy sweet and sour red tomatoes give way to the less moist green tomato. Although it is not a great tomato to eat raw, it is the perfect texture to cook or pickle. Load them up with flavorful batter and fry them for a warm and crisp bite that doesn’t collapse in the process.

Frying green tomatoes is the most common way to cook them. That’s no surprise because they are easy to make at home and taste amazing every time. Simply slice them in even sized slices, dredge through savory batter, then fry them to a crispy perfection. Every bite is filled with an explosion of firm, sour tomato on the inside and the crunch of a perfectly seasoned crust. Add these to your must try fall recipes, because your family will go crazy over them!

Ingredients For Green Tomatoes:

Green tomatoes start this short list of simple ingredients that make up this family favorite appetizer. They are firm enough to hold up to the flavorful fried batter that creates a light and crispy crust. These will be the best fried tomatoes you have ever had!

Green tomatoes: Firm and acidic slightly sour unripe tomatoes.

Oil: Canola or vegetable oil is used for frying the tomatoes.

Eggs: Adds a golden color and crispy texture.

Milk: Helps the batter stick to the tomato.

Flour: Adds to the crispiness of the batter and keeps it from soaking up too much oil.

Salt and pepper: To taste.

Cornmeal: Adds to the golden coating.

Breadcrumbs: Adds crunch and flavor to the breading.

Parmesan: Grated cheese will add nutty flavor to the crust.

Italian seasoning: A fantastic blend of seasonings. If you want to make your own use a combination of basil, oregano, rosemary, thyme, garlic powder, sage, or coriander.

How to Fry Green Tomatoes:

These amazing bites of crispy fried green tomato are super easy to make from scratch at home. No doubt, they are the most satisfying snack or appetizer you will make this fall!

Heat oil: In a medium size saucepan add the oil until it is about 1/2 inch up the sides of the pan. Heat to medium high heat. Slice the tomatoes 1/4 inch thick.

Prepare batter: In a small bowl add the eggs and whisk. Gradually add in the milk. In another small bowl add the flour, salt and pepper. In another small bowl add the cornmeal, bread crumbs, and Parmesan cheese.

Dredge: Dip each tomato slice first in the eggs, then coat in the flour, and lastly the cornmeal mix. Add the tomatoes to the pan of oil and cook for 2-3 minutes until crispy and golden brown. Finally, remove with a slotted spoon and let cool.

Tips for Classic Fried Green Tomatoes:

Fried Green Tomatoes are a delicious start or side to any meal. They are tried and true crowd-favorites that are bursting with vibrant flavor.

Green Tomatoes: Since the star of this recipe is the green tomato, be sure to choose tomatoes that are all green. Any red on the tomato means they have started to ripen. Red tomatoes are more moist and will interfere with the crispy crust you are trying to achieve.

Reheat: Warm up leftovers in a toaster or oven at a low temperature (below 350 degrees) until they are heated throughout. For best results, do not microwave or the fried tomatoes will be chewy, not crisp.

Cold batter and hot oil: Keep your batter cold and your oil hot to make the most crispy and light fried green tomatoes. If the oil is too cool, the tomatoes will soak up too much oil. However, if the oil is too hot they will burn. To be sure your oil is just right, use a thermometer to make sure the oil stays around 350 degrees or medium-high heat.

What to Serve:

Classic fried green tomatoes are so satisfying just the way they are. It is hard not to eat them all right out of the skillet! However, they do not have to be served alone. Actually, they pair well with many dishes. Here are a few ideas on ways to serve these insanely delicious tomato bites.

Caprese Twist: These tomatoes are a fantastic way to liven up those summer Caprese recipes and transition them to fall. For example, try a tangy twist on a Caprese salad, Farro Caprese Salad, or Chicken Caprese Macaroni and Cheese.

Dipping Sauce: Dip in tabasco sauce, Tzatziki Sauce or remoulade sauce for a creamy burst of flavor.

Serve with: While at first glance this recipe may seem like a perfect appetizer or afternoon snack, they also pair well with Eggs Benedict for breakfast or Lobster Mac and Cheese at dinnertime.

Buttermilk: Leave out the egg and soak tomatoes in buttermilk instead of regular milk. Additionally, let them soak in the buttermilk for a couple of minutes before dredging them through the batter mixture.

Can You Make Ahead Fried Green Tomatoes?

These bite size appetizers are easy to make ahead. Simply dip them in the breadcrumb mixture and freeze until you are ready to fry them. The best way to freeze them is to place them on a baking sheet in a single layer for about 15 minutes. Then, they can be easily transferred to a Ziploc bag to continue freezing. They do not need to be thawed before frying.

More Crowd Favorite Appetizers:

Awesome 7 Layer Dip

Tzatziki Sauce

Grilled Coconut Lime Pineapple

Easy Chipotle Honey Meatballs

Addicting Bean Dip

Fried Green Tomatoes

Fried Green Tomatoes are extremely popular sliced and fried crunchy bites of tangy green tomatoes. They are totally addictive and easy to make at home!

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword classic fried green tomatoes, fried green tomatoes, green tomatoes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8 People

Calories 163kcal

Author Alyssa Rivers

Ingredients

oil for frying

4 green tomatoes firm

2 eggs

1/4 cup milk

1 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup cornmeal

1/2 cup breadcrumbs

2 Tablespoon grated parmesan

1 tablespoon Italian seasoning

Instructions

In a medium size saucepan add the oil until it is about 1/2 inch up the sides of the pan. Heat to medium high heat. Slice the tomatoes 1/4 inch thick.

In a small bowl add the eggs and whisk. Add in the milk. In another small bowl add the flour, salt and pepper. In another small bowl add the cornmeal, bread crumbs, and parmesan cheese.

Dredge each tomato slice first in the eggs, then coat in the flour, and lastly the cornmeal mix. Add the tomatoes to the pan of oil and cook for 2-3 minutes until crispy and golden brown. Remove with a slotted spoon and let cool.

Nutrition

from The Recipe Critic https://ift.tt/2PFfhqp https://ift.tt/3gQg1oC

Fried Green Tomatoes are extremely popular sliced and fried crunchy bites of tangy green tomatoes. They are totally addictive and easy to make at home!

For great fried appetizers, try Crispy Parmesan Fried Zucchini, Mozzarella Sticks or Onion Rings. They are warm and crispy crowd favorites that will keep everyone happy while dinner is on the way!

Classic Fried Green Tomatoes

Ingredients For Green Tomatoes:

Green tomatoes: Firm and acidic slightly sour unripe tomatoes.

Oil: Canola or vegetable oil is used for frying the tomatoes.

Eggs: Adds a golden color and crispy texture.

Milk: Helps the batter stick to the tomato.

Flour: Adds to the crispiness of the batter and keeps it from soaking up too much oil.

Salt and pepper: To taste.

Cornmeal: Adds to the golden coating.

Breadcrumbs: Adds crunch and flavor to the breading.

Parmesan: Grated cheese will add nutty flavor to the crust.

Italian seasoning: A fantastic blend of seasonings. If you want to make your own use a combination of basil, oregano, rosemary, thyme, garlic powder, sage, or coriander.

How to Fry Green Tomatoes:

These amazing bites of crispy fried green tomato are super easy to make from scratch at home. No doubt, they are the most satisfying snack or appetizer you will make this fall!

Heat oil: In a medium size saucepan add the oil until it is about 1/2 inch up the sides of the pan. Heat to medium high heat. Slice the tomatoes 1/4 inch thick.

Tips for Classic Fried Green Tomatoes:

Fried Green Tomatoes are a delicious start or side to any meal. They are tried and true crowd-favorites that are bursting with vibrant flavor.

What to Serve:

Dipping Sauce: Dip in tabasco sauce, Tzatziki Sauce or remoulade sauce for a creamy burst of flavor.

Serve with: While at first glance this recipe may seem like a perfect appetizer or afternoon snack, they also pair well with Eggs Benedict for breakfast or Lobster Mac and Cheese at dinnertime.

Can You Make Ahead Fried Green Tomatoes?

More Crowd Favorite Appetizers:

Awesome 7 Layer Dip

Tzatziki Sauce

Grilled Coconut Lime Pineapple

Easy Chipotle Honey Meatballs

Addicting Bean Dip

Fried Green Tomatoes

Fried Green Tomatoes are extremely popular sliced and fried crunchy bites of tangy green tomatoes. They are totally addictive and easy to make at home!

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword classic fried green tomatoes, fried green tomatoes, green tomatoes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8 People

Calories 163kcal

Author Alyssa Rivers

Ingredients

oil for frying

4 green tomatoes firm

2 eggs

1/4 cup milk

1 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup cornmeal

1/2 cup breadcrumbs

2 Tablespoon grated parmesan

1 tablespoon Italian seasoning

Instructions

In a medium size saucepan add the oil until it is about 1/2 inch up the sides of the pan. Heat to medium high heat. Slice the tomatoes 1/4 inch thick.

In a small bowl add the eggs and whisk. Add in the milk. In another small bowl add the flour, salt and pepper. In another small bowl add the cornmeal, bread crumbs, and parmesan cheese.

Nutrition

from The Recipe Critic https://ift.tt/2PFfhqp via Blogger https://ift.tt/3ajVeqP

#Blogger #Recipe Critic

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seasaltandhoney · 6 years

Photo

Cremini Quesadillas with Chipotle Remoulade

There’s something magical about warm summer nights with dinner under the stars. And when dinner can be cooked on the grill and involves minimal prep work—all the better! I mean, I love to cook. But I become so unmotivated to do anything that involves a lot of effort when the days are long and filled with so much sunshine. It just feels like I have better things to do than stand over a stove or heat a hot oven. That’s where these Cremini Quesadillas come in.

My parents started making these years ago (like, at least 15 years ago) and I still love them. My mouth actually starts to salivate at the thought of them. And when Brian and I want a light dinner, this is our go to.

These quesadillas are rubbed with garlic-infused olive oil and stuffed with sautéed cremini mushrooms, fresh baby spinach, grated smoked gouda(!), and chopped cherry tomatoes. And as you may have surmised, they’re cooked outside on the grill! Honestly, they’re so simple to throw together and the smoked gouda binds the flavors of the fresh tomatoes and spinach with the sautéed mushrooms.

Instead of serving the quesadillas with salsa, I make the BEST EVER sauce for dipping. It’s a chipotle remoulade that is so delicious I have the urge to serve it with everything (crab cakes, burgers, fries—you get the idea). To be honest, the remoulade is so good that I might be burying the lede. Maybe I should have called this post “The Ultimate Chipotle Remoulade with Some Other Things On the Side.” I don’t know, it doesn’t quite have the same ring to it. But it’s pretty accurate. Also, I forgot to take a picture of the remoulade. It’s bright orange in color, and tastes smoky, spicy, and garlicky. You’re just going to have to trust me here. It’s awesome and super easy.

Anyway, sorry for the digression. Let’s raise a glass (of chilled rosé) to many more summer nights with easy dinners under the stars.

Cremini Quesadillas with Chipotle Remoulade

recipe adapted from Cuisine

Yield: 4 large quesadillas

Prep Time: 10 minutes

Cook Time: 15 minutes

Quesadilla Ingredients:

1 clove garlic, smashed

1/4 cup olive oil, plus 2 tablespoons

2 8-ounce packages cremini mushrooms, sliced

4 large tortilla shells (I like to use sun-dried tomato wraps)

1 5-ounce package baby spinach

1 cup smoked gouda, grated

1 cup diced cherry tomatoes

Chipotle Remoulade Ingredients:

1⁄2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon white vinegar

1 tablespoon mustard

1 tablespoon garlic, minced

1/2 cup scallions, (white and green parts) sliced 1⁄4 cup parsley, chopped

1-2 canned chipotle peppers (depends on how spicy you like it!)

1 tablespoon adobo sauce from canned chipotles

salt

pepper

Remoulade Directions:

Place all ingredients in a blender and process until smooth. Seriously! That’s it.

Quesadilla Directions:

Heat 2 tablespoons olive oil in a medium pan, then add mushrooms and sprinkle with salt and pepper. Sauté mushrooms until soft, 6-8 minutes. Remove the mushrooms from the pan with a slotted spoon and set aside.

Pour 1/4 cup olive oil into a small bowl, then add crushed garlic. Heat the grill to medium. Brush olive oil on one side of each tortilla, then place the tortillas oil-side down on the grill. Immediately line the tortillas with gouda, tomatoes, mushrooms, and spinach. (It’s easiest to line just one half of the tortilla so you can close the tortilla by folding it.) Allow the baby spinach to wilt and the cheese to melt.

Serve immediately with chipotle remoulade drizzled over the top.

0 notes

jmuo-blog · 6 years

Photo

New Post has been published on https://jmuo.com/15-july-4th-burger-recipes-because-youre-gonna-b/

15 July 4th Burger Recipes, Because You’re Gonna B...

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[Photographs: J. Kenji López-Alt, Morgan Eisenberg]

There’s no shortage of main dishes to serve at your holiday cookout, but it just doesn’t feel like July 4th to me without a burger. And I’m not talking about a store-bought hockey puck of a patty—the Fourth calls for a burger done right, ground by hand at home, grilled, and topped with everything from bacon to roasted green chilies to black olives. Here are 15 of our most mouthwatering grilled burger recipes (including a couple vegetarian options) that are perfect for Independence Day.

Thick and Juicy Home-Ground Grilled Cheeseburgers

[Photograph: J. Kenji López-Alt]

Sure, packaged ground beef is a tantalizingly easy solution, but grinding your own meat will net you better flavor and a looser, more open structure, which helps the burgers trap juice. Taking matters into your own hands also lets you experiment with different cuts—we like to use a blend of short rib, brisket, and sirloin, ground up somewhat finely.

Get the recipe for Thick and Juicy Home-Ground Grilled Cheeseburgers »

Barbecue Bacon Burgers

[Photograph: J. Kenji López-Alt]

For an extra-smoky, grilled twist on a bacon cheeseburger, we love this recipe, which tops a thick, preferably hand-ground patty with barbecue sauce, slab bacon, cheddar cheese, and sweet grilled onion. Tenting the burgers with foil after taking them off the grill helps melt the cheese and keeps them warm while you get the bacon and buns ready. Those who truly can’t get enough of that porky flavor may want to add fried pork rinds to their burgers, too.

Get the recipe for Barbecue Bacon Burgers »

The McWhopper

[Photograph: J. Kenji López-Alt]

There are McDonald’s people, and there are Burger King people, but we think it’s in keeping with the spirit of July 4th to unite the nation with one burger that caters to both sides. Our McWhopper borrows the best elements of each restaurant’s signature offering: the Whopper’s flame-broiled patty and the Big Mac’s special sauce, topped with both fresh and dehydrated onions.

Get the recipe for The McWhopper »

Quadruple Chili Cheeseburgers

[Photograph: J. Kenji López-Alt]

It’s hard to fault a classic green chili cheeseburger, but July 4th is a time to go big, and this burger rises to the occasion by piling on hot peppers in three more forms: chipotle-spiked mayo, sliced pickled jalapeños, and pepper Jack cheese. That’s all added to the traditional roasted green chilies—Hatch if you can get them, Poblanos if you can’t—for a burger that really bites back.

Get the recipe for Quadruple Chili Cheeseburgers »

Pimento-Jalapeño Cheeseburgers

[Photograph: J. Kenji López-Alt]

You may have experienced the wonders of pimento cheese as a dip or spread, but few appreciate how rich and creamy it gets when melted on a burger patty. There’s nothing to this recipe but layering the pimento cheese on your home-ground burgers, along with a handful of pickled jalapeños for extra heat.

Get the recipe for Pimento-Jalapeño Cheeseburgers »

Sichuan Peppercorn Burgers With Chili-Ginger Mayo and Cucumber Pickles

[Photograph: Vicky Wasik]

These unusual burgers bring a totally different kind of spiciness—the tingling, mouth-numbing heat of Sichuan peppercorns, rounded out with the complementary flavors of cumin, red pepper flakes, fennel, and star anise. We top them with a tangy chili- and ginger-spiked mayo, plus pickled cucumbers to provide just enough cooling relief.

Get the recipe for Sichuan Peppercorn Burgers With Chili-Ginger Mayo and Cucumber Pickles »

Teriyaki Burgers

[Photograph: J. Kenji López-Alt]

If you’ve never made a batch of homemade teriyaki sauce, resolve to change that now; the quality is worlds beyond the store-bought stuff, and it lasts practically indefinitely in the fridge. It’s delicious on grilled chicken and shishito peppers, so why not spoon it onto a grilled burger as well, tradition be damned? Wait until the last couple minutes of cooking to add the sauce, so it doesn’t burn, and top the burgers with shredded cabbage for some much-needed crunch.

Get the recipe for Teriyaki Burgers »

Grilled Black-Olive Burger With Japanese Vinegar

[Photograph: Vicky Wasik]

If you’re not from Michigan, there’s a good chance you’ve never heard of an olive burger, but locals go crazy for it: a patty topped with Swiss cheese and a mixture of green olives and mayonnaise. Here, we give the regional favorite a Japanese-inflected twist, spiking the meat mixture with a type of Japanese black vinegar called kurozu, which infuses the burgers with a wonderfully complex flavor. (Try subbing Chinkiang if you can’t get your hands on kurozu.) We replace the traditional green olives with oil-cured black olives—they have an umami quality that pairs nicely with the vinegar.

Get the recipe for Grilled Black-Olive Burger With Japanese Vinegar »

Grilled Korean Bulgogi Burgers With Kimchi Mayo and Pickled Daikon

[Photograph: Emily and Matt Clifton]

This recipe combines flavors drawn from Korean bulgogi (marinated grilled beef) with the portability of a burger. We glaze the patties with a flavorful sauce made with soy sauce, gochujang, garlic, ginger, vinegar, and brown sugar—since none of the flavorings go into the burger itself, there’s no need to adjust the cooking process or account for changes to texture. After they come off the grill, we top the burgers with a spicy kimchi mayo (infused with both the kimchi itself and the brine) and pickled daikon, plus crunchy shredded red cabbage.

Get the recipe for Grilled Korean Bulgogi Burgers With Kimchi Mayo and Pickled Daikon »

Cemita Burger With Refried Beans, Chipotle Mayo, Avocado, and Oaxacan Cheese

[Photograph: Vicky Wasik]

A hamburger patty isn’t exactly a traditional Pueblan cemita filling, but then again, neither are many of the ingredients you’ll find in a New York–style version of the sandwich. This supremely hearty burger pairs the patty with all the classic cemita fixings: refried beans, avocado, shredded Oaxacan cheese, lettuce, tomato, and papalo, a fresh herb that can often be found in Mexican groceries.

Get the recipe for Cemita Burger With Refried Beans, Chipotle Mayo, Avocado, and Oaxacan Cheese »

Hot Hawaiian Burgers (Spam, Pineapple, Swiss, and Sriracha Mayo)

[Photograph: J. Kenji López-Alt]

Spam is highly polarizing—some people find the salty canned meat disgusting, while others secretly or not-so-secretly love it. I’m in the latter category. If you are, too, you owe it to yourself to grill it up and throw it on a burger patty, along with sweet-tart pineapple, Swiss cheese, and lightly hot sriracha mayo. What’s Hawaiian about using an English muffin as a bun? Well, nothing, but it’s got a lot of helpful nooks and crannies to catch all those juices from the pineapple and meat.

Get the recipe for Hot Hawaiian Burgers (Spam, Pineapple, Swiss, and Sriracha Mayo) »

Cajun Burgers With Spicy Remoulade

[Photograph: Morgan Eisenberg]

Adding andouille sausage to the beef for these burgers helps fortify their Cajun flavor, as does topping them with the “holy trinity” of Cajun cooking—onion, bell pepper, and celery. A dollop of spicy remoulade rounds them out, and, while it’s not exactly a Cajun ingredient, blue cheese adds a little pleasant funk.

Get the recipe for Cajun Burgers With Spicy Remoulade »

The Best Lamb Burgers

[Photograph: J. Kenji López-Alt]

As much as I love lamb, I almost never order a lamb burger at a restaurant—odds are, it’ll come out ridiculously dry. To make the best possible lamb burgers, you’ll want to grind your own meat at home, work it gently, and cook it properly—the meat needs to hit a solid medium-rare so that the fat gets hot enough to melt. If you want to incorporate complementary flavorings, like cumin, garlic, or rosemary, we recommend adding them to the cubed meat before you grind, so they’ll be evenly blended in throughout.

Get the recipe for The Best Lamb Burgers »

Homemade Vegan Burgers That Don’t Suck

[Photograph: J. Kenji López-Alt]

The Impossible Burger may have revolutionized the meatless-burger landscape, but there are still times when we want a veggie burger that tastes unabashedly like vegetables—and we want it from the comfort of our own home. We make our favorite vegan burgers with an array of ingredients, including mushrooms, eggplant, barley, chickpeas, cashews, and panko bread crumbs, for ideal flavor and texture. Best of all, these burgers cook up on the grill just like ground beef.

Get the recipe for Homemade Vegan Burgers That Don’t Suck »

Really Awesome Black Bean Burgers

[Photograph: J. Kenji López-Alt]

Too many of us experience black bean burgers only out of a box from the freezer section or as a restaurant menu’s apathetic nod to vegetarian customers. As with many things vegetarian, if you really want the best, it pays to do it yourself. This recipe isn’t 100% vegan, like the previous one—it incorporates both eggs and feta cheese, which builds flavor and moisture directly into the patties. Partially dehydrating canned black beans in the oven produces a burger that stays firm, not mushy, while chopped cashews, panko, sautéed onions, garlic, and Poblano peppers supply plenty of flavor and texture.

Get the recipe for Really Awesome Black Bean Burgers »

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abiteofnat · 7 years

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GOT OUR NASH(FILL) OF NASH(VILLE)...

Because if there was a thing to be eaten in this city, boy did we eat it. They like to do it big in the south and I was not prepared for just hOW big our three days in Nasty Nash would be, from the food to the people to the number on the thermometor. Luzi and I took a tour-de-midwest adventure by way of MegaBus to the land of Johnny Cash in the late summer weeks when we believed good weather and positive thinking was fleeting, as once school picks back up fun is a fallacy, especially because three months ago I was sitting in an arena surrounded by the best & brightest peers with tequila bottles hidden up their graduation gown sleeves and I believed I HAD DONE IT. The four years of education that were truly some of the best of my life had ended, and I was so proud to walk out a scholar... until last week when graduate classes began and I found myself back in those same rooms with the same familiar dread of 7:15 p.m., when every student goes to Chipotle on our break and comes back with a full-on burrito bowl meal that we ALL get to enjoy with them. Really. I love school.

But we needed this last hurrah.

So nine hours later and hundreds of miles seen through MegaBus windows, some McDonald’s consumed along the way for road trip posterity, we tumbled out into the late afternoon sun of NASHVILLE! Step number one: get to the Airbnb and drop off our suitcases and wash our smelly selves. Step number two: EAT SOME FRIED FOOD AND HEAR AT LEAST 1-5 FIDDLES.

We chose our first spot, ACME Feed & Seed, due to multiple suggestions to check it out and because it’s a four-story bar alongside the river. Um, that sounded ideal. And it was. We ordered fried green tomatoes with pimento cheese and remoulade along with a deep-dish cherry cobbler toped with vanilla bean ice cream as our intro dinner, and found a place to sit amidst the dark, crowded scene of the first floor. There was a live band playing excellent songs that the crowd seated at tables and along the extensive bar were vibbing with, and while we snacked on the most incredible candied cherry and whole-grain oatmeal topped cobbler we slowly realized we did it; our yolo trip had begun!!! There’s a weird part of traveling where you don’t really believe you’re at the destination until a couple hours later and the travel has worn off, and then suddenly you’re just present in the location and the moment and it’s exhilarating. We looked at each other and the devil was in our eyes and that night went from chill tomatoes & beer to DRANKS at the three-story bar smack dab in the middle of Lower Broadway, a soon-to-be home base for us called Honky Tonk.

Honky Tonk is where you go for loud live music, people singing along with that live music, tons of open balconies and tables and dance floors, and cheap-ish drinks that allow you to have a wild evening should you be open to that. We fell in love on the spot and a drink called a “Yee-Haw” became my #1 beverage of choice, and both guys that offered to buy me a drink looked entirely stricken that they had to order a “Yee-Haw” instead of a “Can I get a, uh, Bud Light? Yeah. Bud Light. That sounds manly.”

The top floor is where it’s at, as they play only well-known but kinda old country music and you get a full view both directions on Broadway. The bright neon lights and exceptional masses of people really did make it seem like THE place to be, and so we stayed. For three nights. Along with checking out other bars, of course.

Food wise, this trip was remarkable. We tried a little bit of everything whenever we could, and here are my top top places for Nashville noshing.

1. Barista Parlor

Barista Parlor is the exact kind of coffee shop you want to find in a city of hipsters, music, metal, and heat. This giant factory/warehouse turned “parlor” was cool in every way: quiet, dim-lit, full of fun knick-knacks and decor, and had a gorgeous wooden floor with the logo carved into it.

The coffee was incredible, and my iced latte was served in that type of glass that makes everything taste a little bit trendier. We had heard of Five Daughters bakery and their hundred-layer donuts, so given the opportunity to snag the last chocolate one they had RIGHT THERE we had to take it. This crisp, hand-pulled espresso in almond milk along with a REAL, fried-to-the-extreme donut proved to be a heart-stopping breakfast. Like, do not eat one of these donuts if you have a history of heart disease. But holy wow, it was incredible. It was greasy and chocolate-y and somehow still flaky like a croissant, and the glaze on top was genuine milk chocolate melted down and dripped all over. Barista Parlor won over my corporate- America barista heart, and should I ever move to Nashville I’m taking my barista skills there to go up a level.

Luzi approved!

2. Five Daughters Bakery

Ok this bakery was the damn cutest thing I’ve ever seen. It has pink, it has green, and it looks like every preppy brand teamed up to make gluttonous food for fashionable lil people. The area where this place is located is where Draper James (Reese Witherspoon’s store) is, and the murals that make the city of Nashville so very Instagram-able. We’re talking “I Believe in Nashville” and the blue + white stripes that make for a very dynamic photo. There are a million tiny stand-alone boutiques, coffee stops, and trendy places to buy a candle so if you have an afternoon to burn this is your area. After donut #2 of the day of the same variety (even though they have a dozen + types of donuts to choose from), we stopped at Frothy Monkey for a caffeine pick-me-up.

3. Frothy Monkey

Luzi was like a kid in a candy store when we made it here, because this place was her #1 to visit and I was so happy we stumbled upon it! This location near Five Daughters is like a house turned coffee-shop fort, and it’s incredible cozy inside and out. Tables were hard to snag but we got one right on the front porch and sat like a couple of oldies just watching the people go by and enjoying yet another perfect latte. Nashville knows how to do coffee very well. We went back the morning before our MegaBus home departed and it was just as cute and good at a different location, and they appeared to offer huge beautiful breakfasts if you wanted to sit in a more formal dining area. A coffee house that can also serve up a mean omelette? Hell yes.

4. Biscuit Love

After a long night of debauchery and all-around YOLO moments Luzi and I greeted the day with sunglasses and a hunger for heavy southern food that frightened us both, so off to The Gulch for biscuits and cheese and hopefully a lot of butter. We waited in the fast-moving line along with bachelorette parties galore, adorable young families, and bros just looking to brunch and it was clear that is area is up n’ coming as a top young people living spot. Biscuit Love was an adorable cafe with a straightforward but intriguing menu circling around, you guessed it, biscuits and gravy and all those good things. We both got a biscuit with eggs and cheese and some iced coffee, and WOW that was just what the doctor warned against. The biscuits were huge and fluffy, moist to the middle but with a crunchy outside, and the eggs were folded to be eaten sandwich style should you wish. The inside is a very basic “country-chic” feel and offers the right amount of cute but practical that one wishes for when they’re eating a cheesy biscuit in the most elegant way they can. I was a big fan and would for sure return to try whatever else isn’t slathered in non-vegetarian gravy!

5. Martin’s BBQ!

This place stole the show for me. A very kind dad recommended it to us on the first night and we were hesitant because there’s always caution when a fifty year old man chooses to talk to two young women at a bar packed with people our age, but once we arrived at some real authentic BBQ I was thrilled. As I am a pro at making meals out of sides we got deviled eggs, mac & cheese, coleslaw, and some herb-pancake that was far too delicious for how cheap it was to sample. Luzi got the fried chicken that I drooled over from across the table, but the sides were all amazing and it was my absolute favorite meal we had there. The interior of this place is like a giant covered beer garden with tons of picnic and hightop tables and then trees and foliage all over, completed with bars and arcade style games once you move further inside. It’s loud, smoky, casual, and yet so perfect for a beer and some homestyle food. Plus, it’s only a couple blocks from Broadway so after you’re done and dawn has turned to dusk you just wander over to the nutty part of town for the night!

Honorable mentions include: the Florida Georgia Line bar that’s across from the Johnny Cash Museum; it has an excellent rooftop and by day is perfect for day drinking while at night turns into a RODEO of sorts. Plus their food in the lower levels is actually delicious and they play country music videos on the walls the whole time. Man I love country music and greasy food put together. Also, The Little Octopus offers a fancier evening setting if that’s what you’re looking for, with healthy & delicious tapas-style options such as fried yukka with aioli and rice and beans topped with a spicy tomato sauce. We treated ourselves on our last night out and got a flavor-filled, high class experience there that let us reflect on our time in Nash and get really emo about leaving. In 72 hours we really really fell in love with that city, from our sketchy but lovely Airbnb to everyone that kept asking “BUT WHERE’S THE REST OF YOUR GROUP” when they refused to believe it was just two of us doin’ a girl’s trip.

Would I go back? Absolutely. By way of the Megabus? Nope. But it was an excellent experience, and Nasty Nash filled our tummies & souls.

Until next time, Happy Eating!

-Natalie

#chicago #nashville #food blog #foodie #good eats #southern #southern living #southern style #fried chicken #broadway #coffee #travel #girl's trip

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thehungrykat1 · 7 years

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California Pizza Kitchen Holds Pizza Wars Year 3, Launches New Menu

For the third year in a row, California Pizza Kitchen Philippines held the CPK Pizza Wars, its annual in-house pizza chef competition. This is the perfect venue for all the chefs of CPK to showcase their talents and creativity in coming up with the best new pizza creation. Best of all, guests from the media will be the first to try their new creations and will be part of the activity to see which pizza will come home with the trophy.

Staying true to its roots of California creativity, California Pizza Kitchen reaffirms its legacy and brand promise of a culinary adventure with another edition of the CPK Pizza Wars, this time held at their Shangri-La Mall branch last June 6, 2017. The Hungry Kat was a part of the first CPK Pizza Wars back in 2015 where I really fell in love with one of the pizza finalists, the Steak and Truffle Pizza. Will I be able to discover a new favorite this year? Let’s find out.

CPK Pizza Wars is a way for the company to challenge their pizza chefs to take their culinary skill set to new heights. Pizza Wars started at CPK in the United States, but the Philippines is the first location outside the US to carry this competition. I have personally seen the commitment and passion of the competing chefs and they take this contest very seriously. Of course, the cash prize for the winning chef is a great motivator, but more importantly, it’s the bragging rights of having their pizza featured and highlighted on the CPK menu.

CPK President and Chief Executive Office Archie Rodriguez gave an inspiration message to all the competing chefs and welcomed all the guests to this year’s CPK Pizza Wars. California Pizza Kitchen has distinguished itself as a pizza authority with its wide selection of innovative and artisanal pizzas, so it will be fun to see what new combinations these chefs will be preparing for the guests and judges to try.

Joining Archie Rodriguez on the judges panel are Celebrity Chef and Philippine Culinary Icon Sandy Daza, CPK Chief Financial Officer Griffith Go, and social media guru, foodie extraordinaire, and The KTG’s very own inspiration, Spanky Enriquez.

CPK Pizza Wars already went through several rounds of heated competition, beginning with in-store elimination rounds. Each branch sent their best pizza chef to the semifinals where only three chefs out of the seven branches were chosen to compete in the final round. The three finalists are Danny Fernandez of CPK Greenbelt (right), Jay Mar dela Paz of CPK Greenhills, and Rommel Panaligan of CPK Alabang Town Center.

Media guests also got to participate in the fun because we all had the chance to vote for our favorite pizzas as well. Our votes will not influence the judges’ scorecards, but instead, those who choose the correct winning pizza will be able to take home a box of that pizza! There is actually a story behind every pizza, and CPK Pizza Wars best represents this as the pizza chefs shared their respective love affairs with food and how their own upbringing became their inspirations for their original pizza creations.

Each chef presented and prepared his pizza in front of the judges who were first to taste the respective creations. Chef Danny Fernandez was first with his Thai Beef Pizza which was a healthy and hearty combination of savory beef and crunchy broccoli.

I was really amazed with the flavors of this pizza. The Thai beef slices were just so delicious and the broccoli was actually a good complement to balance out the tastes. This was the pizza that I voted for because it is definitely impressive and something I will keep coming back for.

Chef Jay Mar dela Paz then presented his Chicken Bahn Mi Pizza which is a fusion of the classic Vietnamese sandwich into a pizza form. This was a creative and colorful pizza although the taste did not really seem to translate well as a pizza. I also felt that the chicken was a bit dry, although the vegetables did give a healthy and refreshing taste.

Lastly, Chef Rommel Panaligan presented his creation, and the eventual winner of this year’s CPK Pizza Wars - the Garlic Cream Cheese Pizza! Incidentally, Chef Rommel was also the winner of the first CPK Pizza Wars in 2015 with his Farmer’s Market Pizza (read about it here) so it’s no surprise that he has again created a new item that captured the judges’ hearts. It was actually a very close fight with the Thai Beef Pizza, but the Garlic Cream Cheese Pizza edged it out by less than a point.

Although I did not vote for it, the Garlic Cream Cheese Pizza came second in my rankings. Chef Rommel said that he wanted to recreate a creamy garlic pasta and turn it into a pizza, so he thought of this specialty. The pizza just oozes with cream cheese, which are highlighted even further with the cuts of savory sausages and delectable mushrooms scattered around the pizza. There were a couple of media guests who also got the winning pizza correctly, and they went home with a box of the Garlic Cream Cheese Pizza.

For winning the grand prize at the CPK Pizza Wars 2017, Chef Rommel will be brining home a P25,000 cash prize. Aside from this, the winning pizza will be featured in August as part of California Pizza Kitchen’s National Pizza Day celebration. All three finalist pizzas will also be included in CPK Philippines’ menu for next year. During the event, we were also treated to some of the items on CPK’s new menu which was launched just last April replete with new pizza, pasta, and salad offerings. More importantly, for the first time in the Philippines, CPK ups the ante by introducing All New Rice Entrées imbued with the same California inventiveness and culinary ingenuity!

Among their new salads, these fresh beauties will get your meal started on the right foot. Their Quinoa + Arugula is a super-grain salad with asparagus, sun-dried tomatoes, onions, toasted pine nuts, and Feta cheese tossed in their house made Honey Dijon vinaigrette. Those who enjoy a bit of the Oriental flair would prefer their Chinese Chicken with Napa & red cabbage, Romaine lettuce, crisp wonton strips, scallions, fresh cilantro, and sesame seeds tossed in a Hoisin ginger vinaigrette. Freshness rules with their Grilled Shrimp, Strawberry + Goat Cheese with grilled fresh shrimp, strawberries, pears, mixed greens, almond flakes, and goat cheese tossed in their house made Honey Dijon vinaigrette.

The Fruit Salsa and Tortilla Tzatziki is my personal favorite among the new salads as it offers a delicious and healthy combination of fruits including avocado with mixed greens tossed in fresh orange herb vinaigrette. It also comes with nacho chips and dips for a perfect appetizer set.

For those who like it hot, their New Chicken & Sausage Fajita pasta comes with smoked sausage, grilled chicken, tri-color peppers and jalapeno plus spinach fettucine in their spicy roasted garlic cream sauce. They also have the Foriana which has spaghetti noodles tossed in a rustic Mediterranean Foriana sauce plus sun-dried and cherry tomatoes topped with shaved Parmesan cheese.

Among their new pizza creations, must tries among the Original Hand Tossed pizzas are the Surf & Turf Trio, Shrimp Scampi, and Anchovies + Goat Cheese Pizza. The Surf & Turf Trio brings the best of both worlds together with shrimp, bacon, salami, queso quesadilla, mozzarella, tomatoes, and asparagus. Tangy seafood flavors punctuate their Shrimp Scampi lathered with a lemon-garlic sauce. You will also find the Anchovies + Goat Cheese Pizza on the new menu, the Grand Winner of CPK Philippines’ 2016 Pizza Wars Competition.

The stand-outs for the Crispy Thin Crust Pizzas include the Foriana Roasted Walnut + Cauliflower, Sweet-Fire Cod, and the Spicy Shrimp Poppers. For a singularly tasty vegetarian treat, the Foriana Roasted Walnut + Cauliflower pizza comes with a rustic Mediterranean Foriana sauce, Queso Quesadilla, Mozzarella, cauliflower, bell peppers, and onions.

Finally, their all new Rice Entrees will appeal to Filipino palates while keeping us in a California State of Mind. Their Chicken + Asparagus in Lemon Cream Sauce consists of fried chicken breast fillet smothered with their Piccata cream sauce and served with asparagus, cherry tomatoes, and black olives. Other rice dishes include the Cod + Seasoned Vegetables comprised of fresh cod fillet with sautéed onions, zucchini, eggplant, and broccoli in a roasted squash puree. Their Crispy Calamari + Stir Fried Vegetables has fried calamari with mixed vegetables sautéed in a soy-ginger sauce served with house made remoulade on the side.

Coming with a bit of a spicy sweet seafood kick, their Sweet Flame Shrimp has sweet and spicy shrimp served with mango-cucumber salsa and fresh cilantro. Replete with Mexican heat, their Cali-Mex Chicken Salsa is grilled chicken topped with house made Chipotle Salsa and jalapeno served with blue corn tortilla chips and lime crema. All these delicious creations are served with steamed white rice which you may choose to upgrade to Quinoa for only an additional P45. Lastly, they also offer a new dessert treat with the Hazelnut Brownie ala Mode. All these exciting new items await you at California Pizza Kitchen so it’s a great time to visit and experience their California vibe.

California Pizza Kitchen

Branches: Greenbelt 5, Shangri-la Plaza, Greenhills Promenade, Bonifacio Global City, Mall of Asia, Century City Mall and Alabang Town Center.

www.cpk.com.ph

www.facebook.com/CPKPhilippines

#CPKPhilippines #CaliforniaPizzaKitchen #NewMenu #Pizza #Pasta #CPKPizzaWars #PizzaWars #GarlicCreamCheesePizza #ThaiBeefPizza #ChickenBahnMiPizza

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foodorwhatever · 7 years

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Flavorbomb Extravaganza

Marinades, spices, and herbs, oh my.

I keep intending to do this and silly things like doctoral studies and Denmark keep distracting me. I think I’ll break down my favorite blends by geographical region. Notice I don’t include salt here, because in practice I put salt in fucking everything. Salt to taste, and do it slowly (you can always add more).

Sincere hat tip to my adopted international family for teaching me most of these. My biological family can’t cook for shit, and welp that’s what created the kitchen beast you see before you. All measures in ratios; I suggest pairing with melodic death metal.

Internet, are you ready to spice tornado?

FAR EAST

Thai Curry Blend We’ll start with Thai mum’s first lesson in Southeast Asian magic. This is lovely blended into anything requiring coconut milk (soups & curries etc), but could also flavor a biryani protein nicely. If pairing this with rice, I suggest tossing a bay leaf into the pot while it simmers down to compliment the flavor. Pictured above^.

3: Turmeric, ginger, cumin

2: Black pepper, coriander, chilli powder (or cayenne, and recall that my kitchen is a spicy one... feel free to spare your anus and reduce to 1)

1: Lemongrass & cloves

Japanese Togarashi Use this on grilled/roasted meat or veggies; makes a lovely marinade as well when combined with soy sauce (try blenderizing with fresh garlic/ginger, and perhaps a splash of toasted sesame oil). First encountered at an ESN (Erasmus Student Network) international dinner, and shamelessly exploited to impress colleagues from Hokkaido University. The proper thing to do is grind it all together, but I’m generally too lazy to be bothered. All roughly equal volumes in this one.

Red chilli flakes

Dried lemon peel

Toasted sesame seeds

Poppy seeds

Garlic (fresh or powdered)

Ginger (also either fresh or powdered)

Crushed nori seaweed

AFRICAN

West African Suya Marinade It’s made with fucking peanut butter (traditionally ground, roasted peanuts). I have substituted toasted almond meal to see how the ground nuts hold up against pre-made nut butter, and found I just need to blend with a bit more oil to make a sticky paste. I’m very much attached to living la vida low carbon emissions, but I just cannot imagine this on anything besides grilled beef. Pictured above^, blend into your jar of nut butter/ground (and lightly toasted) nuts:

2: Paprika & Onion powder

1: White pepper & cayenne

Garlic to taste

Optional drizzle of oil (enough to make a paste that will hold to your meat; my standard is olive, but I think the best suya I ever made was with toasted sesame oil).

Moroccan Ras el Hanout Learned from Moroccan refugees in Athens, we used this on grilled fish and I pretty much died. Also Moroccan Arabic confused the fuck out of me; we had to talk foodie things in French, and this is a big spice mix. Once mixed, you can toss it in the blender with a few chillies, roasted bell pepper and tomato, caraway seeds, garlic cloves and olive oil for a quick (and niche flavored) harissa paste.

4: Ginger & cardamom

2: Cinnamon, coriander, allspice, nutmeg, turmeric, paprika

1: Black pepper, white pepper, cayenne, cloves, anise

Optional dash of mint (this was a source of fiery debate)

Tanzanian Pilau Mix Blend this into freshly made rice with a splash of coconut milk, + bell pepper and toasted cashews. Also wonderful on chicken.

3: Cumin

2: Ginger, garlic, coriander, cardamom

1: Black pepper, cinnamon, cloves

Optional pinch of turmeric (also a source of fiery debate, I think the idea is just to give the rice a brilliant yellow color; saffron does the same job with milder flavor).

EUROPE

Greek Garlic Herb Marinade Incredible on chicken and any fish I’ve ever made. Super easy if you throw it all in a blender (using fresh garlic) but you can also use powdered garlic and enough olive oil to make a paste. Add some liquid (or don’t) to make a wicked salad dressing. Warm it up for lamb or moussaka by adding cinnamon + nutmeg and omitting the lemon. Pictured above^, blenderized. Special thanks to Greek mum, Eri.

A few full cloves of garlic

Equal volumes: oregano, thyme, basil, marjoram

Black pepper and lemon to taste

Enough olive oil to make a saucy paste

French Quatre Épices Take your Herbes de Provence back to wine country; this one is for autumn vegetables, ground meat, soups, and ragoût de boulettes. Learned in Paris from some darling vegan leftists, we used this in a tomato-based veggie stew.

2:.White pepper

1: Ginger, nutmeg, cloves

Levantine & Middle East

Za’atar Levantine topping for flatbread (mana’esh), salads, labneh, and basically anything. There are a few characteristic blends, and mine is generally considered green za’atar. Pictured above^ and learned from Syrian refugees in Greece.

3: Toasted sesame seeds

3: Thyme (and try toasting it lightly)

1: Marjoram

Optional salt to taste

Baharat Literally means “spices” in Arabic; also called Arabic 7 spice. Probably my favorite blend ever for chicken, pork, and roasted vegetables. Pictured at the top of this post. Also learned from Syrian refugees, my blend is probably appropriately characteristic. You can find baharat all across the Arab world, and each locality (even small town) will have it’s own twist.

6: Allspice (yes there’s a lot of allspice here)

3: Black pepper, cinnamon

2: Cardamom, cloves

1: Nutmeg, ginger

Pakistani Biryani Blend Best on chicken and stir-fried veggies by my measure. This can also be blended with Greek yogurt for a bomb ass marinade or dipping sauce. Pakistani mum always scolded me for being too heavy-handed with the chilli; adjust heat to your surrogate mum’s rigorous standards. I suggest pairing with rice boiled with a few saffron threads, and maybe a bay leaf and extra dash of cumin.

4: Garlic

3: Cumin, turmeric, chilli (or cut it with paprika you fairy)

2: Ginger, cloves, cardamom

1: Cinnamon & black pepper

Arabic Coffee Spice Blend this with your coffee grounds; trust me.

3: Cardamom

1: Cinnamon & cloves

The Americas

Central American Chipotle This is one firecracker marinade, dip, sauce, etc. It’s one I’ve neglected since my Mexican friend moved out of Joensuu, but it goes great with just about any protein, grilled or roasted. Pictured above during an evening of alcohol and merriment. Easy in the blender, but if you sub powdered garlic for fresh you could easily just blend with a bit of oil (+vinegar if you’re marinating meat) to make a paste. Blender recipe:

A few cloves of garlic

3: Smoked paprika

2: Cumin & oregano

1: Black pepper & onion powder

Chilli powder to taste

Enough oil to make a paste

Louisiana Creole The best fucking thing on fish. You can make this into a spectacular Caribbean jerk marinade by using fresh garlic and ginger, and combining in the blender with a fruit puree and/or brown sugar syrup. Another option is to use it in my remoulade sauce recipe here because this post is getting lengthy and I’m tired of typing.

3: Smoked paprika & onion powder

2: Garlic, oregano, basil, thyme

1: Scallion flakes, cayenne, white pepper

Optional warm it up with a dash of nutmeg and cinnamon (or some wicked hot chilli peppers)

New York Buffalo Wing Blend For gloriously crispy bomb-ass buffalo wings. I’ve actually taken to tossing things like savoy kale and cauliflower in coconut or olive oil and then sprinkling dousing them with this before roasting to sate my vegan buffalo cravings.

2: Cayenne pepper (spice weenies, cut with paprika)

1: Baking soda & salt

Pumpkin Pie Spice Last but not least. Also perfect in baked anything alongside apples, blueberries, or simple spice cake. Bonus round: cream cheese or mascarpone frosting (blend your soft cheese of choice with powdered sugar and a touch of vanilla).

4: Cinnamon

2: Ginger & nutmeg

1: Cloves and allspice

Optional dash of cardamom

YOU ARE NOW A SPICE TORNADO.

And this post has taken me 2+ hours and 3 (rather large) cups of coffee. Go forth in the world and flavor it well.

#cooking #spices #herbs #flavorbomb #flavor blending #international #cuisine #spice tornado #marinades #sauces #damn tasty #metal #always metal #jaloviina

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philmytummy · 7 years

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Last month the White Dog Cafe in Wayne, PA opened their outdoor patio for the season so we stopped by for brunch. White Dog’s first location was in University City, Philadelphia. Originally founded in January 1983, by Judy Wicks, social activist, the restaurant inhabited three connecting Victorian brownstones and quickly became a local favorite with the majority of the ingredients for the restaurants being purchased from local farms, located no more than fifty miles from our restaurants. They incorporate organic items as much as they can when available from farms using sustainable farming practices.

In 2009, Marty Grims bought White Dog Cafe to continue the legacy, adding culinary inspiration and service commitment creating a new compelling restaurant model. White Dog Cafe brought its unusual blend of award-winning contemporary American cuisine, civic engagement and environmental sustainability to the Main Line in 2010. Known for warm hospitality, inspiring and award winning food, surrounded with charming and whimsical dog décor and artwork. White Dog Cafe Wayne has four distinctive dining areas that have their own charm and personality, in addition to the outdoor patio.

The Den Dining Room

Dining rooms include the Den and Bar with mahogany wood covered ceiling, needlepoint dog pillows, and a striking wall of oil paintings of your favorite dogs. We sat in the Garden Room which has chicken-wired ceilings with floral prints, antique lighting fixture and wooden shutters from North Carolina. The Library room’s mahogany ceiling has whimsical flying books. And the Kitchen room has reclaimed floors and ceilings with copper pans lining the wall.

With a passion for creating inspiring flavorful dishes, Chef Zach Grainda’s menus change monthly to ensure we are using the freshest local and seasonal ingredients available.

We started our brunch with some tea, and coffee which are Certified Organic and Fair Trade. If you’re looking for a boozy brunch, White Dog has a variety of seasonal cocktails that use artisan distilled spirits, their wines are grown and produced from American vineyards, and they also serve local craft beer.

Since it was a bit cloudy and cool we dove right into a bowl of the Kennett Square Mushroom Soup rich and creamy made with white truffle oil, snipped chives, and Crème Fraîche. We also tried the Smoked Salmon & Latke which is unique to White Dog Wayne. This lovely dish consisted of a large Russet potato latke topped with Sockeye Salmon, Roe, and Crème Fraîche.

Breakfast lovers will enjoy dishes made with cage-free egss like the ever popular Avocado BLT with a fried egg, smoked bacon, bibb lettuce, hothouse tomatoes, and chipotle mayo on sliced brioche. Guests can also choose from the traditional Eggs Benedict with Lancaster smoked ham, cage-free soft poached eggs, and hollandaise, on a English Muffin or opt for the Smoked Salmon Benedict with Sockeye Salmon.

We tried the seasonal crepes, which are now Ham and Cheese Crepes served with early spring asparagus, brie, smoked Lancaster ham, and a marsala cream sauce. And we absolutely loved the Maryland Crab Cake BLT with bibb lettuce, tomato, applewood smoked bacon, caper remoulade, and mixed Greens. This massive crab cake sandwich might have stolen the show at brunch.

In May of 2015, a third White Dog location opened in Haverford. Each location’s warmth and welcoming décor boosts a love of dogs that is both artistic and playful. Executive Chef Zach Grainda drives the culinary creativity and sustainable business practices, while Tamas Szene oversees the service and daily operations. The restaurants even use renewable energy, LED lighting and practice sustainable initiatives that are environmentally friendly.

So make yourself an OpenTable reservation and head over to check out a farm to table brunch at White Dog Wayne sometime soon! The outdoor patio seating is great on a sunshiney day!

White Dog Cafe Brunch Last month the White Dog Cafe in Wayne, PA opened their outdoor patio for the season so we stopped by for brunch.

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rabbitcruiser · 2 years

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Southern Food Heritage Day

The delicious aroma of pan fried chicken or the fluffy texture of a buttered biscuit, southern food brings about a sense of warmth and comfort. Southern Food Heritage Day is here to promote and celebrate the background of this delicious cuisine!

History of Southern Food Heritage Day

Founded by the Southern Food and Beverage Museum located in New Orleans, Louisiana, this day raises a glass in toast to the unique heritage and history of food that comes from the southern parts of the United States.

The food that hails from the American South offers a unique blend of cultural history that includes Native Americans as well as the British, French, and Spanish influences that were brought along during settlement. In addition, Africans who were transplanted through slavery had a strong influence on the way cuisine in the American South developed.

Many foods that are associated with Southern Food Heritage Day include squash, tomatoes and corn, which were native to the region, as well as those dish ideas that were imported, such as black eyed peas, okra, eggplant, and melons.

Offering a chance for people from the south to reconnect with their heritage and those from other places to learn about it, Southern Food Heritage Day is ready to be celebrated!

How to Celebrate Southern Food Heritage Day

Consider enjoying some of these ideas to honor and celebrate Southern Food Heritage Day:

Enjoy Eating Some Southern Food

Those who live in the southern United States have it easy because they can pop over to an easily accessible restaurant and order a plate of delicious home cookin’! Those who live in the north or other places might have to work a little harder to get access to some southern food. Cracker Barrel and Waffle House are a couple of chain restaurants that offer menu items with a southern flair.

Try Making Some Southern Food

Those who were raised in the south might have learned how to cook from their mamas or grandmas. But those who didn’t need not fear. It’s still possible to learn! The internet offers a whole host of opportunities for anyone to learn how to cook like they are from the south. Try out recipes for biscuits and gravy, chicken fried steak, fried okra, country ham or grits.

Get a New Southern Food Cookbook

To truly embrace the style of home cooking in the south, it might be a good idea to get a new cookbook in celebration of Southern Food Heritage Day! Try out some of these:

Heritage by Sean Brock (2013). Showing an appreciation – or perhaps even an obsession – for southern cooking, this best-selling author fills his cookbook with amazing photos and recipes from his residence in Charleston, South Carolina.

The Taste of Country Cooking by Edna Lewis (1976). This Southern Cooking classic offers an updated 30th Anniversary edition, showing cooks how to recover the taste of fresh, tasty and distinctly American foods.

Fannie Flagg’s Original Whistle Stop Cafe Cookbook (1995). This cookbook was inspired after Fannie Flagg found huge success with her novel titled Fried Green Tomatoes at the Whistle Stop Cafe.

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