Recipe

Dinner for Two

August 2, 2022 Suzanne StrengthLeave a comment

Looking for a nice, healthy meal for the two of you? It can be hard to find recipe for just 2 people, but these are winners:

Angel Hair Pasta with Shrimp & Asparagus

INGREDIENTS

- 8 large fresh shrimp, peeled and deveined
- 4 ounces angel hair pasta, uncooked
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 teaspoon chopped shallot
- 6 stalks asparagus, cut into 2-inch pieces
- 1/4 cup peeled seeded, diced tomatoes
- 1/2 cup slice shiitake mushroom caps ( or your favorite mushrooms)
- 1/4 teaspoon salt
- 1/8 teaspoon dry crushed red pepper
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 2 tablespoons freshly grated parmesan cheese

DIRECTIONS

Cook pasta according to package directions; drain and set aside.
Heat a 9-inch skillet over high heat 1 minute; spray with vegetable spray and add olive oil and shrimp, garlic and shallots; cook, stirring constantly, 2 to 3 minutes or until shrimp turn pink.
Add asparagus and next 4 ingredients; stir in wine, scraping bottom of skillet to loosen any particles, if necessary.
Add pasta, basil, and remaining ingredients; toss gently.
Serve immediately.
(you can drizzle extra virgin olive oil on finished dish if desired).

Romaine Salad

INGREDIENTS

- 1 Romaine Heart
- 1/2 Red Onion
- 1 lime
- 1.5 oz Queso Fresco
- 3 Tbsp. pepitas
- ½ cup Low-Fat Sour Cream
- 1/2 tsp. ancho chili powder
- 1/2 tsp. paprika
- 1/4 tsp. Mexican oregano
- 1/4 tsp. garlic powder
- 1/4 tsp. ground cumin

DIRECTIONS

Wash and dry the fresh produce.
Cut off and discard the root end of the lettuce; roughly chop the leaves.
Small dice the onion.
In a medium bowl, combine the diced onion and the juice of lime. Allow to sit for a few minutes to marinate.
To make dressing: add the sour cream and spices to the diced onion-lime juice mixture. Stir to thoroughly combine; season with salt and pepper to taste.
n a large bowl, combine the lettuce, pepitas, queso fresco and as much of the dressing as you’d like (you may have extra dressing). Toss to combine; season with salt and pepper to taste.

Best of Restaurants: Seafood

September 18, 2018July 18, 2022 Suzanne StrengthLeave a comment

Seafood dishes remind me of vacation. We always go somewhere near a beach and the first thing we do is hit our favorite seafood places. Here are my favorite dishes, some are even inland!

Seafood Risotto from Standard Oyster Company in Hickory, NC

Bouillabaisse Marseillaise at Aix en Provence in Charlotte

Fried Soft Shell Crab from WP Kitchen + Bar in Charlotte

Crispy Oysters at Kindred in Davidson, NC

Raw Oysters at Steamboat Grill 30A

Rock Shrimp at Wasabi in Asheville, NC

Buffalo Shrimp at Big Daddy’s in Mooresville, NC

Fried Crab Claws at The Back Porch in Destin, FL

The Lobster Roll at Lobster Dogs Food Truck in Mooresville

Snapper with summer vegetables and roasted red pepper vinaigrette from Halcyon in Charlotte

Shrimp with Cornbread from Bistro La Bon in Charlotte, NC

Cast Iron NC Trout from Haberdish in Charlotte

Broiled Flounder from Capt’n Pete’s in Lincolnton, NC

Crispy-Skin Organic Salmon by Circa 1922 in Wilmington, NC

Crispy Calamari from Jeffrey’s in Mooresville

Chicken Fried Oysters from Table 31 in Mooresville

Scallops from Barrel and Fork in Cornelius

Scallops and a Crabcake from the McNinch House in Charlotte, NC

Baked oysters with chorizo from Dogwood: A Southern Table in Charlotte

Spatchcocked Branzino and Steamed Oysters from Supperland in Charlotte

HEARTH ROASTED WHOLE TROUT from The Foundry in Denver

Blackened Redfish Oscar from Chillfire Grill in Denver, NC

Charred Oysters from The Crunkleton in Charlotte

Fried Catfish filets and Fried Crab Claws at Bright Star in Bessemer, AL

Grilled Grouper with Crab Argula Salad atop Parmesan Risotto from Firefly in Panama City Beach

Crawfish Etoufee Mac at The Perfect Pig in Santa Rosa Beach, Florida

Charlotte · Restaurants

Fiamma Restaurant in Charlotte, NC

January 26, 2018January 28, 2018 Suzanne StrengthLeave a comment

Restaurant Week Winter 2018!! I’ve managed to hit 3 (or will) this week. Chillfire in Denver, The Foundry in Denver and Fiamma in Charlotte. Oh be still my heart! Fiamma was so worth the wait. I’ve had it on my wish list forever! It is authentically Italian, probably some of the best I’ve had in this area. Their fish is flown in daily from Europe and they hand make all of their pasta.

Fiamma is also open for lunch Monday through Saturday, so you can try it during the day if you can’t make it for Restaurant week or forget to make reservations at night. You can easily make reservations online through Open Table, though, so don’t forget. This place is hopping!

The service here is top-notch. I found all of the staff to be kind, knowledgeable and prompt. I felt cared for, but never bothered. This is a true accomplishment during harried Restaurant week!

Let’s talk about the food. YUMMM!

When you sit down, they bring out a plate of fresh bread and crunchy bread sticks to dip in this luscious and tangy pesto. If I had a big bowl of that pesto and a hunk of bread, I think I’d be happy. It was so good!

St. Germain Coctail: Prosecco, St. Germain liquor, on the rocks with lemon and lime.

Refreshing and crisp, this is my favorite cocktail ever. Reminds me of a sweeter mojito.

APPETIZERS

Burratta – fresh creamy buffalo cheese served with arugula, roasted red pepper, grilled eggplant, and prosciutto di Parma

Calamari al Salto – sautéed fresh calamari, tomato, avocado in a white wine sauce

This was a perfect hearty warm salad. The calamari was tender and not rubbery and provided a perfect canvas for the avocado and tomato to give it such flavor. The girls were mostly impressed with the party hat on the lemon, though.

Delizia Del Contadina – mixed greens tossed with walnuts, pears, and Tuscan Pecorino cheese in a light balsamic dressing.

This was my first course, and it was lovely! A basic salad, but sometimes that’s just exactly what I want, a simple salad, with fresh ingredients that are all perfect. This hit all of the marks.

Then came this palate cleanser: orange sherbet. I was charmed 🙂

MAIN COURSE

Veal Ossobuco (Fiamma’s Specialty) – braised veal shank served with a side of saffron risotto

This was the best dish of the night. The veal was so tender it fell apart with a touch of the fork. The sauce it was simmered in was so flavorful and rich, you could tell it had reduced for hours. The one blight on the meal was the saffron risotto. It was so salty, it was inedible. No, we didn’t send it back. Restaurant week is super busy and we were seriously enjoying everything else so much it became an afterthought.

Branzino – Mediterranean fish stuffed with fresh seafood and served with spinach, potatoes, and asparagus

Tagliolini alla Scoglio – homemade pasta sautéed with fresh seafood in garlic, red pepper flakes, white wine sauce

This was my selection. It was incredibly hardy. I couldn’t believe how much seafood it had, especially during restaurant week! They truly don’t skimp on portions. The wine sauce was light and really let the homemade pasta and seafood stand out as the stars. I took most of it home and it was even better the next day.

Fussili Al Toscanaccio – sautéed with chicken, mushrooms, served in a vodka pink sauce with sundried tomatoes

I tasted a tiny bite of this dish, and it was packed with flavor and the chew on the pasta was perfect! I rank it the second best dish of the night!

DESSERTS

Panna Cotta – cold Italian custard served with mixed berries

Tiramisu – layered coffee-soaked ladyfingers topped off with a mascarpone cream and cocoa

This dessert was creamy and light, not with an overwhelming coffee flavor. I thought it was perfect, but my dining partner wanted the coffee to be more prevalent.

Cheesecake – ricotta and mascarpone blended cheesecake, served with berry sauce and vanilla ice cream

So light and creamy, and not too sweet. perfect with the berry drizzle.

Crema Tostada – warm vanilla custard topped with torched sugar, served with fresh berries

This was my dessert, and despite the name, as you can see it is Creme Brulee. Not very imaginative of me, but so good 🙂

Anessa’s Cappuccino

Alabama · Black Mountain · Charlotte · Cornelius · Denver · Gastonia · Huntersville · Mooresville · Panama City Beach FL · Raleigh

Best of Restaurants: Asian

January 16, 2018July 20, 2022 Suzanne StrengthLeave a comment

Mary Ashley makes sure I get plenty of opportunities to eat Asian food. She wears me out on it. Upside is that I know where all of the good spots are 🙂

Pink Volcano Roll at Joe’s Asian Grill in Mooresville, NC

Crunchy Roll from Jia Asian Fusion in Gastonia, NC

The “Prime Time” Filet and Lobster Roll at The Cowfish in Charlotte, NC

Dumplings & Tom Yum Noodle Bowl at Kung Foo Noodle in Huntersville, NC

Spicy Crab Roll from Sake Sushi

Pad Krapraw & Chu Chee at Thai House in Cornelius

Ginger and Garlic Miso Ramen at Ramen Soul in Mooresville, NC

Chicken Hibachi at Hasaki Grill in Charlotte, NC

Crab Rangoon Roll at Monsoon in Mooresville

Thai Tea at the Thai House in Cornelius, NC

Hot & Sour Soup at Kung Foo Noodle in Huntersville, NC

Sushi Salad at Japan in Denver

Lil Bastard Roll from Pisces Sushi Bar and Lounge-Lake Norman in Mooresville

Bang Bang Shrimp Roll at Sushi O in Raleigh

Veggie Spring Rolls at Barrel and Fork in Cornelius

Kei Krob at Phoenix Thai in Mooresville

Crab Fried Rice from The Goodyear House in Charlotte

Basil Chicken from Rai Lay Thai in Charlotte

Crunchy California Poke Bowl at Be Em Asian in Charlotte

Taro Bubble Tea from Pho NC in Cornelius

Soy-Glazed Spare Ribs from Seoul Food Meat Company in Charlotte

Pork Belly Bun at CO in Charlotte

Chicken with lemongrass (Com Ga Nuong Xa), Com Bo Nuong Xa (Beef Skewers) & Spring Rolls at Lang Van in Charlotte

Orange Chicken from The Cheesecake Factory in Charlotte, NC

Dim Sum from Surin West in Birmingham, Alabama

Crispy Fish from Oishi in Panama City Beach, FL

Myrtle Beach · Myrtle Beach

Myrtle Beach Hits and Misses

August 18, 2017 Suzanne Strength1 Comment

The Gay Dolphin Gift Shop. Lots of stuff. I mean, a lot.

Myrtle Beach Skywheel. Tip: buy those tickets online.

Pirate’s Voyage. Here’s my review on Yelp. Dinner with a show!

Captain Juel’s Hurricane Restaurant. Here’s my review on Yelp. Sushi and Seafood with a view!

Croissants. Here’s my review on Yelp. Best food in Myrtle.

Eggs Benedict, Potato Casserole and Ambrosia

Chicken Salad Croissant, Broccoli Cheddar Soup & Ambrosia Salad

Hamburger Joe’s. See my review on Yelp!

MISSES 😦

Baron’s Steaks and Spirits. Here’s my review on Yelp.

Margaritaville. Here’s my review on Yelp. It’s not horrible, but once was enough.

Hickory

Standard Oyster Company in Hickory

August 1, 2017 Suzanne Strength2 Comments

Girl Nosh July was Standard Oyster Company. We picked it because it is RESTAURANT WEEK and they were close. And I think I’ve found a new favorite place.

The whole place is a bar. But kind of upscale. There are bar stools only! So, if you have issues that might be effected by that, be aware. Still, so cool. The place was a little warm in there, but you know…it’s summer. I admit though I was hot to the point of being miserable and the wait staff was sweating buckets. Hopefully just an HVAC issue and not the way they normally keep it.

We all started with a cocktail, of course. The best of the evening was this Bloody Beast. That’s a kicked up Bloody Mary made with Tito’s Vodka and garnished with a couple of tiger shrimp, some bacon, olives, pickles and pickled okra and a lime. Oh, and there was some light salt on the rim. So so so delish! Maybe the best Bloody Mary I’ve ever had.

For my first course, I chose the half dozen oysters on the half shell. These were small and perfect, briny and fresh! My preference for oysters are smaller, and not those huge ones that lop over the cracker. These were served with a tart mignonette, but I still had to have my cocktail sauce. Perfect.

Other second courses that my friends got but I didn’t taste: Kale Salad and Seafood Gumbo. All were pronounced delicious.

We had a limited choice of main dishes, of course, for restaurant week. All were outstanding, though. I chose the Seafood Risotto. It was topped with Tiger Shrimp and Scallops and had spinach studding the risotto. This was the best risotto I’ve ever had…at a raw bar!

This one was the catch of the day, chargrilled. It was swordfish, served with their grit cake and sautéed greens. It was delicious.

The Queen’s feast came with dessert, or I don’t think we’d have indulged. We were so full! I chose the Key Lime Pie. I took one bite at the restaurant and it was so tangy and sweet that my cheeks puckered! I took the rest home, and might have had it for breakfast. The crust was homemade and it was really delicious. The restaurant was warm, as I mentioned, and it was very melty there. Once I had it in the fridge, it firmed right back up and was perfect.

Kathy and Sienna got the Bananas Foster. They both said it was delicious. I could smell the liquor on them, though. Totally didn’t burn off..they didn’t seem to mind.

Wrap up: This new discovery is a game changer for me. I crave fresh seafood, prepared in other ways besides frying. This is a perfect addition to the Hickory restaurant scene. They execute every part of their craft perfectly. Crank that A/C down to 72 and you’ve got a fan for life 😉

Hickory

Fourk in Hickory NC

May 16, 2017 Suzanne StrengthLeave a comment

Fourk was the last stop on our Girl Nosh Tour. We had a crazy time getting there: a flat tire while traveling at 75 mph down the interstate and an hour late for our reservation. Poor Kim waited for us at the bar 😦 But we made it and it was well worth the trouble.

Mad props to the staff. They held our reservation for an hour and were very gracious when we finally arrived, not at all snarky. I’ve been to other places where they’ll wait 15 minutes and give your reservation away, regardless of the circumstance, so this was a pleasant surprise, and certainly helped in turning the disastrous night around. We sat down, breathed a sigh of relief and took a moment to look around. The decor is the industrial/farm chic that is so popular right now. It is very pleasant and current. The servers are trained well and are kind, make excellent suggestions and are completely attentive to all needs. The best service I’ve had in a very long time. But the food…that’s what makes this the perfect dining excursion.

“Daily Serving”

“Pinky Swear”

“Flaming Thai Shrimp”

“Ahi & Avocado”

“Sea ‘Pearl’ Scallop Rockefeller”

“Bruschetta”

“Baked Brie”

“French Onion Soup”

“Lobster Bisque”

“Rosemary and Lemon Chicken”

“Stuffed Chicken”

“Champagne Berry Cheesecake”

“Chocolate Cake”

So let’s talk about the food. We each try to order different things so we can taste each other’s to form a really broad and enlightened opinion of a place. Yeah, that’s the ticket. The appetizers came out quickly and were so good we couldn’t wait for our food. The scallops were cooked perfectly, but the best thing about that dish was the spinach mix served as a garnish. So flavorful! A surprise was the tuna and avocado. I’m not a big fan of raw fish, but this was a nice balance with the spiced crust on the seared tuna, the acidic sauce and the cool, creamy avocado made it a really outstanding dish. The Thai shrimp were crispy with a spicy sweet sauce. The brie was a different presentation, being breaded and baked. Buttery brie spread on bread slices, who wouldn’t love that? Kim had to have her appetizer while she waited on us to fix our flat and get to her, so we didn’t get to sample the bruschetta, but she pronounced it the best she’d ever had, citing the balsamic drizzle as the element that tipped it over the edge.

I’ve heard it said that a simple soup is the true test of a cook’s abilities. I’ve come to believe that. The best soup I’ve ever made was simmered all day long, and that’s what these taste like. Made with love, expertly. We tried three this night. The French onion Soup was very deeply flavored with beef stock and simmered onions. The cheese atop the brioche is just icing on the cake. It was a really good soup. We also tried the butternut squash soup, I didn’t take a taste, so can’t personally comment but Megan said it was really good. The winner of the night was the lobster bisque; it was velvety and packed a punch of flavor. Also, seasoned perfectly. I still think about that soup.

The main dishes were all just a fabulous as we’d hoped. I have to say that I might have enjoyed the garnish more than the protein. My charred brussels sprouts were a real treat. Roasting them that way gives them such a depth of flavor. My chicken was the airline chicken, which is where the breast is boneless but still has the drummette attached. They then cleaned the bone so it looks fancy. I appreciate the effort. It was delicious!

If I had one (tiny) complaint about the experience it is dessert. I had the small chocolate cake and it was dry and underwhelming. I was disappointed. My friends enjoyed the cheesecake and faired a bit better, but we all agreed next time we’d skip. Upon questioning the waitress we learned that someone else made the desserts for them, so likely that is the problem.

Don’t let that deter you. Go! Lunch or dinner, both are great and very comfortable. I can’t wait to get back.

Destin

The Back Porch in Destin, FL

June 23, 2014 Suzanne StrengthLeave a comment

The Back Porch has been become somewhat of an icon for most people visiting the beach. Each night throngs of people stroll up from the beach to get a picture in the oversized beach chair and let their children play on the sand while they wait for a table. And it won’t take long, not really. It just seems long because you are hot. And sandy.

Forget your troubles. If you are a tourist, there’s no getting around it. You have to go to the Back Porch. The restaurant itself is basically outdoor seating inside. All of the windows open up to allow the beach air to flow through. Hope to sit by a window with a cross breeze. On my last 2 visits, I have not and have nearly died from heat exhaustion. A bit of an exaggeration, but my teenage son really did get sick to his stomach because he was so hot in an interior room.

We started our dinner with an order of raw oysters and an order of fried calamari. The Oysters were fresh and plump and absolutely perfect. My only complaint is that I wish they were served on a bed of ice, because they’d begun to warm up before we finished them. The calamari was crispy and tender, served with a tart marinara sauce. My kids loved them.

The crab stuffed shrimp (pictured above, blurry) were really delicious. Stuffed with crabmeat and topped with a lemony butter sauce, then broiled to a crispy perfection. The stuffed potato was creamy and cheesy and needed just a touch of salt. The Southern corn medley is studded with peppers and beans and was a flavorful accompaniment to the seafood.

My husband ordered the blackened ahi, rare. He reported that though the seasoning was delicious, his tuna was overcooked.

It’s never perfect, but it’s always good. My favorite times at the Back Porch are coming in from the beach in the afternoon for a late lunch in flip flops and a cover up. Smoked tuna dip never tasted so good.

Recipe

Pan-Fried Shrimp With Creole Mayonnaise

May 24, 2014 Suzanne StrengthLeave a comment

These fried shrimp are so yummy! They remind me of some I’ve had at Carabba’s. They have an Italian flavor that would also be yummy on Shrimp Parmesan as well.

Pan-Fried Shrimp With Creole Mayonnaise

Ingredients

2 1/4 ounces all-purpose flour (about 1/2 cup)
1 1/4 teaspoons salt-free creole seasoning, divided
1/8 teaspoon salt
1/4 cup nonfat milk
3/4 cup dry breadcrumbs
1 1/2 lbs large shrimp, peeled and deveined
3 tablespoons olive oil, divided
2 tablespoons canola mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce

directions

Combine flour, 1 teaspoons creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.

Recipe

Roasted Lemon Garlic Herb Shrimp

March 29, 2014 Suzanne StrengthLeave a comment

We love shrimp. So, here’s another shrimp recipe. Hope you love it as much as I do. Serves 2

Roasted Lemon Garlic Herb Shrimp

Ingredients

1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3 -4 fresh thyme sprigs, leaves removed
kosher salt and fresh black pepper
spaghetti or pasta, couscous or rice, for serving
1 lb fresh shrimp, medium-sized, deveined with tails off
5 garlic cloves, minced

directions

Preheat oven to 400 degrees F.
In a 9×13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper.
Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.
Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don’t squeeze them), toss to coat with oil mixture.
Bake for 8-10 more minutes or until shrimp turn pink and start to curl.
Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.