You know all of the shows, "Best Of" magazine, newspaper and internet articles? I want to know if they are really worth the fuss. I'm trying to find out if I'd recommend them to MY friends and family. And as often as I can, I'll give you the source of who gave ME the original recommendation.
Summer just isn’t summer without a low country boil. We go home every summer to Florida and invite the entire family over for a cookout. This one is easy to do and when you are done, you sling the whole potful on a table (or in our case a door atop saw horses) lined with newspaper and everyone stands around and chows down. Clean up is a matter of wrapping the newspaper up and throwing stuff away. Can there be an easier party?
So, that’s my crazy family.
Here’s the recipe we use here at my home when I do this. It’s from Paula Deen, and even though her rep has taken a few hits this past year, she still puts out a mean recipe.
Paula Deen Low-Country Boil
INGREDIENTS
1 lemon, quartered
Old Bay Seasoning
1 lb baby red potato, about 12
1 (12 ounce) package smoked sausage, such as andouille, cut into 4-inch-long pieces
6 ears fresh corn, shucked, cut in half
3 lbs large unpeeled shrimp (extra large or jumbo)
1/4 cup butter
1 garlic clove, minced
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
DIRECTIONS
Fill large pot with enough water to cover ingredients. Over high heat bring to a boil; add lemon and 1 Tbs. Old Bay seasoning for each quart of water. Reduce heat to medium; add potatoes and sausage. Cook until potatoes start to soften, about 10 minutes.
Add corn; cook until almost tender, about 7 minutes. Add shrimp; cook until opaque and just cooked through, 2-3 minutes. Drain.
Meanwhile, in microwave-safe bowl, combine butter and garlic; microwave on High in 15 second intervals until melted. Stir in parsley. Serve Low-Country Boil with Butter mixture and warm bread, if desired. (I pour butter mixture over corn).
So, eggnog isn’t everyone’s bag, baby. I never experienced this dairy-licious delight until I married a good Midwestern born man. It’s sweet, creamy…and pretty thick. If you think that will turn you off, you might wanna move along.
Still here? Then, enjoy. We certainly did.
Cooked Custard Eggnog
INGREDIENTS
1 quart milk
6 eggs
1 dash salt
1/2 cup sugar
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup whipping cream, whipped
ground nutmeg
DIRECTIONS
Heat milk in a large saucepan, don’t boil.
Beat eggs and salt in a large bowl; gradually add sugar, mixing well.
Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees.
Stir in 1/4 tsp nutmeg and vanilla.
Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
Cover and refrigerate up to 48 hours.
When ready to serve, fold in whipping cream and sprinkle with nutmeg.
Roll Tide, ya’ll! College Football has returned, thank heavens! What do we do with ourselves the other 8 ish months of the year? While college football is severely cutting into my foodie restaurant reviewing experiences, it does give me a chance to do something I love equally well: Test out new recipes on hungry fans. Each Bama game day I make a bunch of snacky foods for us to grub while we watch the Tide roll.
Last weekend was my first trial run. I learned a lot about the day. First, think about the appliances you have in your home for cooking. Make sure you only have one oven food, one stovetop food, one crockpot food…you see where I’m going here? I scheduled myself too tightly on stove/oven duty and ended up missing the first quarter due to poor planning. Never again.
2 portabello mushroom caps, cleaned and thinly sliced
1 small red onion, thinly sliced, salt and pepper, to taste
For basil sour cream
1 cup basil leaves, loosely packed
2 garlic cloves
salt and pepper, to taste
2 cups sour cream
For quesadillas
6 (12 inch) flour tortillas
3/4 lb cheddar cheese, grated
DIRECTIONS
For chicken: In a small bowl, combine cumin, salt, pepper and cayenne. Rub chicken breasts with spice mixture. Grill chicken 6 minutes on each side or until tender. Remove from heat and thinly slice; set aside.
For sautéed mushrooms: Heat butter in a sauté pan over medium heat. Add sliced mushrooms and onions. Season to taste with salt and pepper. Cook until mushrooms are soft. Remove from heat and set aside.
For basil sour cream: Combine basil, garlic, salt and pepper in a food processor. Process until pureed. Mix into sour cream. Set aside.
To assemble quesadillas: Pre-heat grill or griddle to 375 degrees Fahrenheit. Place tortillas on a flat surface. Generously sprinkle cheese onto one half of each tortilla. Combine chicken and mushrooms; divide evenly on top of the cheese. Sprinkle cheese on top of the chicken and mushroom mixture. Season to taste with salt and pepper.
Fold each tortilla in half (creating a half circle shaped quesadilla). Cook each quesadilla about 4-6 minutes, until cheese is melted and the tortilla begins to brown and crisp. Flip tortilla and repeat about 4-6 minutes. Remove quesadilla from heat and cool about 30 seconds before cutting into 3 triangle slices. Serve with basil sour cream.
My Crock-Pot Dish
Apple Dip
This dip is sweet with just the right amount of peanut butter to give it depth. We gobbled it right up!
Apple Dip
INGREDIENTS
1 cup butter
2 cups brown sugar, packed
2 (14 ounce) cans sweetened condensed milk
1 cup corn syrup
1 cup peanut butter
apple, slices to dip
DIRECTIONS
Combine all ingredients except apple slices in a saucepan, stir until smooth, and heat until scalding, watching to make sure it does not stick to the bottom of the pan.
Transfer dip to slow cooker, if needed, cook on low for 20 minutes.
If not transferring, simmer on stovetop for 5-10 minutes.
While the dip is warming, slice the apples and place on a serving plate.
Serve the dip from the cooker, while turned on low to keep it creamy, or from bowls.
The Oven Dish
This recipe has been allllll over the internet, but there’s a good reason for that. It is simply delicious. And, if you are having a football party, you have to include some form of Buffalo Wings, right?
Buffalo Chicken Dip (photo by Delicious as it Looks)
Buffalo Chicken Dip
INGREDIENTS
1(8 ounce) packages cream cheese, softened
1 cup ranch dressing
3/4 cup red hot sauce
1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
shredded cheddar cheese, you decide how much
Frito corn chip, scoops
DIRECTIONS
Beat cream cheese, ranch dressing, and red hot sauce.
Fold in shredded chicken.
Spread mixture into pie plate sprayed with Pam.
Bake at 350 degrees Fahrenheit for 15 minutes.
Add cheddar cheese to top.
Bake an additional 10 to 15 minutes.
Serve hot with Frito scoops.
And you know you can always do make aheads and put them in the fridge!
The Panini Press Dish (you know you can use a skillet or even your oven!)
This is officially a sandwich, yes. But cut in in smaller pieces and bang! you have an appetizer. These are so darned good.
Touchdown Pepperoni Pizza Sandwich
INGREDIENTS
2 slices Italian bread
2 teaspoons mayonnaise
2 teaspoons pizza sauce (or spaghetti sauce)
6 slices pepperoni
2 slices sharp cheddar cheese (or mozzarella)
1 tablespoon grated parmesan cheese (or Asiago)
DIRECTIONS
Spread mayonnaise on one slice and pizza or spaghetti sauce on the other slice.
Lay pepperoni slices on the pizza sauce and the cheese over the top of that.
Sprinkle Parmesan on the mayonnaise slice.
Pop both pieces into the toaster oven (or put together and use a panini maker) until cheese is bubbly and melted.
Fold sides together, and serve while warm.
VARIATION: try this with your favorite pizza toppings OR cheeses.
SERVING SUGGESTION: Cut on point into four pieces and use as “appetizers” or little kid-wiches.
We were honored to be invited by the Co-founder of Firehouse Subs to attend an invitation only soda/sandwich pairing at Firehouse Subs at the Epicentre in Charlotte on Tuesday night. At first I was skeptical, thinking it was a marketing ploy designed to garner good reviews for their restaurant, but hey, free food won over my good sense. I am so glad I didn’t pre-judge. That tasting has made a customer of me for life, and I’ve already told 4 people so much about my experience, that they too are anxious to go. Brilliant is what that marketing plan was!
Before going in, we walked around a bit to see what the Epicentre had to offer. Turns out that place is pretty cool. It’s a little expensive to park, but well worth it for the plethora of restaurants, clubs and fun stuff. Here are a few of the things we saw while strolling:
We sampled 4 different subs while we enjoyed the founder, Robin Sorenson, sharing anecdotes and stories about the start up of his company, their mission, and the charities that they support. What I learned is that you can start a huge company that begins with a small dream, and that the company gives a ton of money to various charities, but locally, nationally and even internationally. Also, we learned about the quality of their ingredients, which is second to none in the sandwich business. Another thing that separates Firehouse from other sub shops is the service provided. I’ve never been in one when I wasn’t greeted upon arrival and then provided with exceptional service while there. Also, their dining room is large enough for people who wish to dine in. There were 50 seats at the restaurant we visited.
Robin Sorenson
The first sub we got to sample was called the Hook and Ladder. It consists of smoked turkey breast, Virginia honey ham, melted Monterey Jack cheese, and topped with Lettuce, tomato, mayonnaise and mustard. All of this served with a crunchy kosher dill pickle on the side.
All of this sounds pretty basic when I write it down, but these sandwiches are anything but. First, the meat they use is top quality. None of the pre-sliced coldcuts like at Subway, and no cutting corners with cheap cuts of meat. Their meat is always USDA choice, not a claim most sub places can make. The bread they used is baked especially for them, and always steamed so your sandwich is soft and chewy. The mayonnaise they use is a double yolk mayo which tastes far more rich and creamy. All of their cheese is Sargento. My point in telling you this, is that if you use quality ingredients, it stands to reason that you will serve a quality product. And that is exactly what Firehouse serves.
Hook and LadderNew York Steamer SubSmokehouse Beef and Cheddar Brisket
After all of this delicious food, we were handed a bucket full of a few goodies, and were left with this pearl of wisdom: “Don’t let your lifestyle drive your business.” Simply put, live within your means.
For my visit, I was rewarded with 5 $10 gift cards for Firehouse Subs. I am going to do a random drawing for these cards on November 15. To enter, comment on this blog (and leave me some contact info to find you again if you win!). If your comment doesn’t show up right away, don’t worry. I have to approve all comments. Good Luck!
UPDATE!!! Thank you for all of the comments, here are the winners! Please email me your addresses to Barenakedchef AT gmail Dot com and I’ll get your card in the mail!
This restaurant is a pretty happening place in Rock Hill! I’m not normally way down south like this, but we had business at the Piedmonth REALTOR Association, so that included a lunch. Any errand worth its salt includes lunch out, right? While Dustin picked up our Supra Key, I scrolled through Urbanspoon looking for a decent place for lunch. At 93% approval rating, I decided to give it a try and we were not disappointed.
As I mentioned, this is a very happening place. Busy, even at the late lunch hour. We started our meal with a garden salad, which was crispy fresh with homemade dressing and loaf of multi grain bread with softened butter. Both were amazing, but that bread! Nutty and warm, it was a perfect start to our meal.
Garden SaladBread and Butter
I had the Cherry Chicken Pasta. I’d read the reviews on Urbanspoon, so knew that this was the dish to try. I wasn’t disappointed. It was reminiscent of an alfredo pasta sauce with chicken and mushrooms…and cherries. The cherries l could honestly have done without, but the pasta itself was just amazing. Creamy and flavorful with tender chunks of chicken? What’s not to love.
Cherry Chicken Pasta
My husband indulged in the Old Fashion Reuben, which was gooey and crunchy, a perfect combination! The corned beef was lean, and a perfect compliment to the crunchy sauerkraut and sharp Swiss cheese. Dustin’s only complaint was that the bread was a little buttery for his constitution.
Old Fashion Reuben
If you are looking for a slightly upscale place for lunch, not so stuffy you can’t go in casual clothes, Michael’s is the place for you. I guarantee you will find something on their diverse menu that is appealing.
Bistro la Bon describes itself as humble, or at least describes its location as such, but to my way of thinking it couldn’t be more wrong. When you walk in, you are immediately immersed in the modern decor and realize that this is a place where the hip come to play. The chef, Majid Amoorpour, has over 20 years of cooking experience he brings from all over the world. You’ll find menu items from many different countries represented.
When we arrived, we had to wait in the bar for about 10 minutes while they got our table ready. I had a reservation, but 10 minutes wasn’t that big of a deal. The bar was active and full of boisterous people, so could be an exciting time for those who like such an atmosphere. Me, being a killjoy, found them loud and obnoxious. It happened to be a large party, which proved to be loud and obnoxious even in the dining area, but that isn’t Bistro’s fault. Just a personal note 🙂
Tomato Bisque
But the fooooooood more than made up for the noisy atmosphere of a few toasted diners. We began our meal with tomato bisque and a shrimp and cornbread appetizer. The tomato bisque was creamy and smooth, with a velvety tomato flavor with just a hint of basil. It was the perfect cup of soup.
Shrimp with Cornbread
The shrimp with cornbread was a small plate (tapas) and utterly perfect. The shrimp were plump and perfectly seasoned in this spicy sauce with shallots and garlic and the cornbread was sweet and moist. I wish I could make an entree out of it!
Fish with Lentils
For my entree, I ordered the pan seared fish with lentils. I am desperately trying to remember what kind of fish it is, but all I can tell you is it was delicious. Perfectly tender and flaky, and the sauce was light yet tangy. The lentils were also flavorful and soft.
Airline Chicken
Dustin had the airline chicken, which was glazed with a cherry sauce and set atop a bed of couscous. He said it was the most tender chicken he’d eaten. Couscous is not usually my favorite, but this was spiced perfectly and savory.
Vanilla Bean Creme Fraiche Panna Cotta with Seasonal Fruits & Berries
Dustin got the Panna Cotta for dessert. It was merely a vanilla custard accomapanied by stewed fruits and some whipped cream. I found it not decadent enough, but Dustin found it light and refreshing. I think this dessert will appeal to those who don’t have much of a sweet tooth. My dessert was miles better.
Oh, here it is! This bread pudding is the best I’ve had. Creamy and warm, a perfect set up for the cold, intensely vanilla ice cream and the sweet, buttery caramel sauce. I have no idea what the little crunchies were on the side, but yeah, I gobbled them, too. A perfect end to a perfect evening!
Dish is a wonderful find in Charlotte. It is eclectic, but only to a certain extent. The dishes are purely Southern, but only if your grandmother was a hippy. When you enter Dish, you will have to stand at the door and look around for a minute. The outside doesn’t do justice to the interior. It’s really very fun and funky. The waitstaff is much the same. Each is an individual and the times I’ve been, quite nice and helpful.
We tried the Fried Green Tomatoes for our appetizers. They were tart and crispy, and perfectly seasoned with just the right amount of crunch from the golden brown spheres. These are served with a very refreshing horseradish sauce that is spiked with dill.
Fried Green Tomatoes
For my lunch, I chose the soup and salad, since I was a little full from the Fried Green Tomatoes. That was kind of dumb, in retrospect. The salad was fine, with the homemade Ranch dressing, which is always a must, but the soup was oddly chunky and not velvelty smooth. I just couldn’t get a taste for it. And Tomato basil soup is my favorite, so that is really saying something. As you can see from the picture, my plate came with a deviled egg. Creamy and rich, it was delicious.
Soup and Salad
No matter. My son got the Chicken and Dumplings which arrived with fresh fruit and a huge biscuit, and of course, the deviled egg. The dumplings were soft yet chewy, with plenty of tender chicken. It was nicely seasoned and very thick. The fresh fruit was a disappointment. Does anyone really like cantaloupe? The biscuit was fluffy and warm and the top was glistening with butter. It was just good food.
Chicken and Dumplings
Dish is a lovely restaurant, and a must-hit if you are in Plaza Midwood.
Remember in my last post where I told you we took our soup and sandwiches back up and got our money back from Crisp? We went straight from there to Lupie’s. I ride by their Huntersville location all the time on my way to my friend’s house, but never had time to stop. Today was my day to finally try some Lupie’s!
I gotta tell you, when I first went in to Lupie’s, I was a little taken aback. It’s..uh…pretty casual in there. Looks like it could use a lick and a promise, and maybe a coat of paint. But, the servers could not be nicer and you kinda get used to the weird apathy vibe and settle in to eat some hearty (if heart clogging) food.
We didn’t formulate a good plan, and ended up getting kinda the same thing. I got a bowl of chili as I had lost most of my appetite over the Crisp Debacle. It tasted good, but it was so chunky and meaty, I found it more hearty than I cared to eat. It was tasty, it just got to be too much. What was delish to me was the side of cornbread that came with my chili! Good crumb and perfectly warm with butter, yum!
Chili
Dustin’s meal was better. He got a Carolina Dog, with chili, slaw, mustard and onions. It came with chips. He let me have one tiny bite. The hot dog was huge, piled high with sloppy toppings. The wiener itself was huge (that’s what she said) and had a nice snap to it. I’ll probably have that next time I go.
Chili Dog
Lots of other folks around us were having the meat and three of the day, and enjoying that, so if country cooking is more your speed, you may enjoy that. But you should go. Just take off your fancy pants.
Everyone talks about how great Crisp is. I, unfortunately, did not find it so. Sorry.
First, I’m not a fan of the minimalist furnishings. I felt like I was in a FroYo shop. The chairs were tiny and uncomfortable (read cheap) and the interior was so tight that even at the off time we ate (late lunch) we were still in people’s way with my knee walker.
My husband and I both ordered a cup of soup and a sandwich. The soup of the day on this day was a tomato basil. That is my favorite soup, so I was excited! This soup, however, was absolutely flavorless. How can that be? I’m telling you, I would have preferred a bowl of Campbell’s.
Tomato Basil Soup
I got the Turkey Gobbler which billed itself as a “house roasted” turkey sandwich. It looked (and tasted) like any sliced turkey you could get in a dairy case. The bread looks so good with its Panini press marks, but it was all a disappointment. The sandwich was no better than a turkey sandwich I made at my house.
Turkey Gobbler
Dustin got the Roma sandwich. It comes with prosciutto, salami, Mozzarella, tomatoes, roasted red peppers, basil,and a Balsamic Reduction on grilled bread. Sounds amazing and flavorful, right? Well, it was better than mine, but just barely. Everything we tried simply lacked flavor of any kind.
The Roma
We were so disappointed, we did something we haven’t ever done before (to my memory). We brought the food back up to the counter, asked for a refund and went to another restaurant. In Crisp’s defense, they didn’t fight us. They offered to make us something else, but after sampling 3 different menu items, we just didn’t feel confident that we would be happy.
I’ve been to Mama’s now 3 times, and each time I go it gets better. It’s right around the corner from my doctor in Charlotte (the wonderful Bruce Cohen of OrthoCarolina Ankle and Foot Institute) so we went for lunch after one appointment. After this, we knew we had to go back for dinner. So, the foodie crew loaded up and went! Twice!
Actually, for a nice dinner out, Mama Ricotta’s is very reasonable. They offer family sized entrees to share and I’ve never left there when we all weren’t full as a tick. Also, the restaurant is lively and nearly always crowded. You would probably do well to get reservations on a Friday and Saturday night. We’ve always been well taken care of by our servers, too.
SALADS and SIDES
The Caesar Salad is a classic Caesar with cheese, croutons and dressing. The dressing is tangy and delicious, and the romaine was crisp and fresh. My only complaint was that the darn thing was perhaps too cheesy. Is that even a problem? But it really was overloaded, I’d prefer a bit less next time.
Caesar Salad
My dinner companion ordered a side of roasted vegetables. They were grilled over the wood fire, very simply prepared, and very fresh.
Grilled Vegetables
MAIN COURSES
The pizza is not thin and crispy, and not deep dish. It is made in a wood burning oven so it gets lightly charred on the bottom and remains chewy on the inside of the crust. The toppings that you choose (we’ve tried Italian sausage, chicken sausage and prosciutto) take on that smokiness from the oven, as well, for a rustic flavor. My only complaint is with the house-made chicken sausage. Our order had far too much anise in the sausage, making it taste very licorice like. I’d not get that topping again.
PizzaChicken Sausage Pizza
The Penne alla Vodka is perfect by itself, and a great favorite of the restaurant. You honestly cannot taste the alcohol, either. It’s a very creamy tomato sauce which is perfect with the penne pasta. I’ve had it with both shrimp and chicken and both are delicious additions. The shrimp is cooked perfectly, not at all rubbery. The chicken is tender and flavorful. This is one of my favorite dishes.
Penne alla Vodka Family StylePenne all Vodka with shrimp
Spaghetti and Meatballs is a staple at most Italian restaurants, and these meatballs were no exception. They were tender and savory, clearly simmering in the warm tomato sauce for a long time. The pasta was also perfectly cooked, with the tomato sauce having just enough acidity to counter the pasta.
Spaghetti and Meatballs
The Amma’s Cheese Ravioli is filled with creamy ricotta, mozzarella, romano and Parmesan cheeses and topped with a savory marinara soft. The pillows of ravioli is soft and moist and very light, in spite of the many cheeses. It is a very basic dish, but a solid one.
Ravioli
Veal Parmesan was a slight disappointment to my husband. I’m not sure what he was expecting, but he thought it could have been better seasoned. He said he would not get that the next time he visited.
Veal Parmesan
Maybe my favorite dish here, the Papparadelle with Oxtail & Kobe beef ragu is like your Italian grandmother’s version of pot roast. It is hearty, with a beef stock based sauce, filled with slow cooked, tender beef and small cubed carrots. The papparadelle is handmade, too! It is comforting and rustic and reminds me of Autumn. I’ve ordered this twice now.
Papparadelle with Oxtail and Kobe Beef RaguPapparadelle with Oxtail and Kobe Beef Ragu
The lasagna is another popular favorite. Mama Ricotta’s version is full of meat and cheese and smothered with marinara sauce and more mozzarella cheese. It is creamy and very filling!
Lasagna
Crab and Shrimp Risotto has also been one of my favorites. A large mound of creamy risotto topped with lump crabmeat, shrimp and mussels and with just a hint of lemon for the bite of acid. It was comforting and luxurious at the same time. On my next trip, I will be ordering this dish.
Shrimp and Crab Risotto
DESSERTS
The desserts are not the highlight of this restaurant, admittedly. We’ve tried quite a few and while we were happy enough, they weren’t exceptional enough to revisit the next few visits.
The Ciabatta Bread Pudding is topped with a generous scoop of creamy vanilla ice cream, that melts over your warm pudding to create a richly sweet sauce that mingles with the caramel goodness leaking out of your pudding. It was yummy, and a good version of the dessert.
Ciabatta Bread Pudding
Tiramisu is a typical Italian dessert made with ladyfingers soaked in coffee and mascarpone cheese sweetened with sugar and layered with a sprinkling of cocoa on top. Though coffee is not my favorite flavoring, this version was smooth and delicious…also very pretty!
Tiramisu
That night there was a special dessert on the menu. It was a chocolate cupcake, filled with a creamy white center, supposedly in the style of a Hostess Cupcake. It was delicious and full of robust chocolate flavor.
Chocolate Cupcake
The last dessert we enjoyed was the special cheesecake. It is layered with cake. My friend pronounced it delicious!
barenakedchefsaidso.com 