Restaurant Review: Mez

It's tradition for the women in my family to leave on Thanksgiving day after our big family lunch to go shopping for the weekend. In the past we've traveled to places like Chicago and DC. This year, we decided to go to Charlotte and stay in the new Ritz there. Our first night (Thanksgiving night) we had made reservations at Mez - which was conveniently located right across the street from our hotel.

Mez is located in the EpiCentre which is a huge complex of restaurants, bars and even a movie theatre. At first glance, I though that Mez was a fairly small to medium sized restaurant. But as it turns out they have a large bar and lounge area that is right outside of the "formal dining room" that offer great views of the city. The atmosphere is pretty sexy - very low lighting, dark chocolate colored walls and browns and neutral colors everywhere. The lone pop of color being in a few brightly colored paintings. Modern music fills the air. The bathrooms have attendants.

We started with the cheese board and the pistachio crusted goat cheese. The cheese board was about average (the only part of the meal that was not excellent) - some blackberries, strawberries, grapes, sugared pecans and garlic rubbed toasted bread were the accompaniements to the cheese. There were three cheeses - a goat cheese, a parmesan and I think a cheddar or maybe a manchego. I'm not really sure because it was a very mild cheese, as was the parmesan. Also, honey was drizzled over the entire plate, which I found odd. I tend to like my cheese boards/trays presented with an explanation of what the cheeses are and I really enjoy when the server suggests pairings. Maybe my expetations are too high.

The pistachio crusted goat cheese was a different story. It was wonderful. The goat cheese was creamy and decadent. The large ball of goat cheese had been rolled in tons of toasted pistachios and sat on a bed of endive and tomatoes in a balsamic raspberry sauce with a hint of white truffle oil. Seriously delicious - we devoured it!

For my entree, I actually split the broiled halibut with my mama. We were pretty full from the cheese board and the goat cheese we had all shared. Instead of brining us one dish and a plate like some restaurants cheap out and do, Mez served each of us a beautifully presented portion of our own. The halibut was phenomenal. I'm not exaggerating. It was one of the best cooked pieces of fish that I have EVER had. It was extremely fresh. It was coated with macadamia nuts and drizzled with a passion fruit balsamic sauce. The halibut was served on sauteed spinach. Even the spinach, which I typically can take or leave cooked spinach, was delicious.

Our service was good - our waitress was attentive and to be honest, I don't remember her that well, just that we had everything we needed and the meal was timed well. Which to me, that's a good thing.

The menu offers many great options - all of us had a hard time figuring out what to get because so many things looked delicious. The wine list is not huge, but offers a good many varietals at varying price points. We would definitely return to Mez.

Pistachio Crusted Goat Cheese

Cheese Platter

Broiled Halibut

Alton Brown's Roast Turkey (from Trader Joe's)

I volunteered to handle the bird this year at the in-law's for Thanksgiving. In no uncertain terms The Wife told me I "had better bring my A game." I ad seen this episode of Alton Brown's Good Eats, it seemed easy enough, and this recipe got 2,500+ rave reviews on the Food Network site.

I have to admit I cheated. I didn't brine my own, I bought one of Trader Joe's brined turkeys and picked up where the brining left off. I "stuffed" the bird with aromatics of an apple, an onion, a celery stalk and a cinnamon stick. I made an herb butter with garlic and turkey seasoning and rubbed that under the skin.

The turkey from Trader Joe's was great. It was the most moist bird anyone at the table had ever eaten.

Ingredients:

1 Turkey

Canola Oil

Aluminum Foil

Aromatics:

1 Apple

1 Onion

2 Celery Stalks

1 Cinnamon Stick

1 Cup Water

Herb Butter

1 Stick Butter - Room Temperature

1/4 Cup Dried Garlic Flakes

1 Tbsp. Turkey Seasoning

1 Tsp. Parsley

Directions

Take the aluminum foil and roll out a square that, when folded in half to form a triangle, will cover the breast of the bird. Go ahead and form it over the turkey, remove it and apply a coating of canola oil and set aside.

Chop aromatics into large chunks and place in a bowl, add one cup of water and microwave for 5 minutes.

Lightly stuff the bird with the aromatics when they're cool enough to handle. You don't want to pack them in, just lightly fill.

Preheat the oven to 500 degrees.

Rub the herb butter under the skin above the breasts, careful not to break the skin.

Rub the outside of the bird with canola oil.

Place turkey on a "V" rack in a large roasting pan. and place in the oven for 30 minutes.

**Note - there will be smoke because of how hot the oven is, and the canola oils reaction. This is normal, but you might want to disable the smoke detectors. It's not a ton, but expect it.

After 30 minutes, remove the turkey from the oven and apply the breast plate. Lower temperature to 350 and insert a thermometer.

Roast the bird until it reached 160 degrees. Remove it from the oven and cover with an aluminum foil tent and let rest for at least 15 minutes. The temperature will continue to rise to 165. You want to make sure the white meat is at 165 and the dark meat is at 185.

Vinegar Glossed Chicken

This recipe, like the Pumpkin Flan recipe, is from Lucinda Scala Quinn's book Mad Hungry: Feeding Men & Boys.

Now, unlike Quinn, I am not feeding a Hubby and 3 boys/men, just a Hubby, so I cut this recipe down for us.

This was super easy, not to mention quick - and fantastic. I loved the mixture of the vinegar, rosemary and garlic. It gave the chicken a rich taste, with a bit of a kick.

I served the chicken on buttermilk herb mashed potatoes. The mashed potatoes were perfect with this dish because the "gravy" or the sauce if you will, of the chicken soaked into the potatoes bringing it all together as if it was a one pot meal.

Vinegar Glossed Chicken

1 cup best-quality red-wine vinegar
2 to 3 garlic cloves, minced (about 2 tablespoons)
3 sprigs of fresh rosemary (about 1 tablespoon minced)
5 1/2 pounds bone-in chicken pieces (each part should be cut in half) (I actually used boneless, skinless breasts)
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed

At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.

Thoroughly season the chicken piec-es with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.

Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.

Caramel Pecan Pie

This pie is to die for!!! I love pecan pie. Any kind. And I have tried many. This is probably the best I have ever tasted though (even when considering those that I have had at great restaurants). I have made this the past 3 years for Thanksgiving and decided to do so again this year because it is always such a hit! This is a Southern Living recipe that I got out of the November 2005 issue when it came out.

Caramel Pecan Pie

Pie crust(I used gluten free for Dad)
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 tsp vanilla extract
1/4 tsp salt
1 cup coarsely chopped pecans, toasted

Bake pie crust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.

Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.

Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.

Bake pie at 400° for 10 minutes.

Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning.

Remove pie to a wire rack to cool.

Baked Oyster Dressing

I'm not a big fan of oysters. The only way I can eat them is if they are small and fried. And even then sometimes I just can't stomach them. But, Hubby and Mama and Dad love them. To say the least. So in addition to the Apple & Onion Stuffin Muffins that I do every year, I wanted to try my hand at Oyster Dressing as a surprise for them.

I found this recipe on Martha Stewart's recipe, but it is actually an Emeril Lagasse (he appeared on the "Martha Stewart Show" in November of 2007) recipe from his book, Louisiana Real and Rustic.

According to my mama, it was not only the best oyster dressing she has ever had, but the best thing I have ever made. Hubby loved it too!

Baked Oyster Dressing

2 teaspoons unsalted butter

2 cups shucked oysters, including their liquor
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 teaspoons coarse salt
1 teaspoon Emeril's Original Essence
1/4 teaspoon cayenne
3 bay leaves
1 tablespoon very finely chopped garlic
1/4 cup finely chopped flat-leaf parsley
1/4 cup chopped scallions
4 cups 1-inch cubes French bread
1/3 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Butter a 9-by-11-inch baking dish and set aside.


Drain oysters, reserving liquor; set aside.

Heat oil in a large skillet over medium-high heat. Add onions, bell peppers, celery, salt, Emeril's Essence, and cayenne; cook, stirring, until soft, about 5 minutes. Add bay leaves, garlic, and parsley; cook, stirring, for 1 minute. Add 1 cup water and cook, stirring constantly, 2 to 3 minutes. Remove from heat.

In a large bowl, combine vegetable mixture with oysters and their liquor, scallions, bread, and cheese. Stir until well combined. Pour mixture into prepared baking dish and bake until golden brown and bubbly, 30 to 40 minutes. Remove bay leaves before serving.

Apple & Onion Stuffin' Muffins

This is another great Rachael Ray recipe. I actually saw her do this on 30 Minute Meals (her Food Network show) several years ago and have made these the past few Thanksgivings. Like the Caramel Pecan Pie, because these stuffin' muffins are so popular, I decided to make them again this year.

Venison Braised in Red Wine

This recipe has been staring me in the face for over a month. Literally. It's the page that's turned to on the cookbook we have on the kitchen counter. It's one that The Wife found in Marshall's or TJ's that has pretty pictures that will complement our kitchen and the season. When thinking about dinner, I wanted to use the remaining venison from last season we've had in the freezer, and this recipe for beef braised in red wine sounded perfect.

Ingredients:

3Tbsp. Olive Oil

2 Onions - finely sliced

2 Cloves of Garlic - chopped

2 Lb. Venison Roast - cut into thick chunks/strips

2 Tbsp. Flour

1 1/4 Cup Red Wine

1 Cup Beef or Chicken Stock

1 Tbsp. Tomato Paste

salt and pepper

Directions:

Preheat oven to 300.

Heat 1 Tbsp. of olive oil in a large skillet and add onions and garlic. Cook, stirring frequently for about 5 minutes until onions are translucent and golden. Remove from skillet and transfer to dutch oven.

Add remaining olive oil and brown venison on all sides. Add flour and stir to just brown, and pour in wine and deglaze. Reduce heat and let simmer for 5 minutes, or until thickened.

Add contents of skillet to dutch oven, add stock and tomato paste and stir to combine. Cover and place in oven for 3 hours.

I served this with a red wine and rosemary risotto. Surprisingly, the venison turned out a little dry, perfect with the sauce, but a little dry on it's own. Next time I'd cut it into small chunks and cook a little longer.

Pumpkin Flan

I pulled this recipe from the "Cooking Book Excerpt" section in the December edition of Martha Stewart Living. This edition's cookbook is Mad Hungry: Feeding Men & Boys, by Lucinda Scala Quinn. Quinn's recipes filled up 6 or 7 pages - all of which I plan to try. Her book is about being a working mother/wife and fixing meals for 4 hungry men every night.

I had a bunch of eggs that I wanted to use before we left for Thanksgiving, so I thought this recipe would be perfect - and very seasonal.

I was extremely happy with the way this turned out, especially because I had never made flan before. It was very smooth and creamy - and cooked perfectly even (I attribute that to the hot water bath). Hubby liked it too, but said it tasted more like a light pumpkin pie than the flan he had had in the past.

Pumpkin Flan

1/2 cup granulated sugar
3/4 cup light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1 cup cooked pumpkin puree (I used Libby's)
1 1/2 cups half-and-half or cream (I used 3/4 cup heavy cream & 3/4 cup 2% milk)
5 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 cup heavy cream, whipped

Preheat the oven to 350 degrees.

Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes (It took my sugar 34 minutes to fully carmelize). Swirl to cover the bottom of the pie plate with the caramel.

In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.

Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes (I pulled mine out at 1 hour). Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

Sweet Potato Biscuits

Hubby loves biscuits. He is usually the one making them while I am asleep for most of the morning. But this past week I was in the grocery store and saw sweet potatoes. Hubby loves him some sweet potato biscuits. He also loves country ham. So I picked up some Virginia country ham as well - Smithfield to be exact.

I did a food blog search to find a good recipe for sweet potato biscuits and came across this Martha Stewart recicpe on the blog Orangette. I'm a big Martha fan, and that combined with Orangette's review sold me.

This recipe is somewhat time consuming, but making biscuits from scratch usually is - especially if they aren't the drop kind.

But, the result is probably the best sweet potato biscuit I have ever - seriously, ever, put in my mouth. These turned out to be so moist and buttery. Little puffs of pure heaven. Hubby loved these. I will definitely be adding this recipe to my permanent rotation of favorites.

Sweet Potato Biscuits
slightly adapted from Martha Stewart

1 3/4 cups all-purpose flour, plus more for kneading
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
7 tablespoons chilled butter, divided
3/4 cup chilled Sweet Potato Puree (sweet potatoes peeled, boiled and then pureed) (2 large sweet potatoes gave me about 2 1/2 cups)
1/3 cup buttermilk

In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 tablespoons sugar, 2 1/2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.With a pastry blender or two knives (I used the pastry blender attachment on my stand mixer), cut in 6 tablespoons chilled unsalted butter, cut into pieces, until mixture resembles coarse meal, with some pea-size lumps of butter remaining. In a small bowl, whisk together 3/4 cup chilled Sweet Potato Purée and buttermilk; stir quickly into flour mixture until combined (do not overmix).

Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness.With a floured 2-inch biscuit cutter (I used the top of a glass), cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

Preheat oven to 425 degrees. with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with 1 tablespoon melted butter. Bake until golden, rotating once, 20 to 24 minutes (I pulled them out at 18 minutes and they were perfect).

A Restaurant Review for all You Greenie Foodies Out There

As most people do, Hubby & I love pizza. Earlier this year, a new pizza place opened up in the Trader Joe's shopping center that we visit quite frequently. We had never heard of  Pizza Fusion before, but had seen some of their promotional materials, which advertised it as being fresh and organic.

The menu is small and as to be expected, pizza focused. But unlike many pizza places, Pizza Fusion does not have the plethora of additional Italian dishes available. There are a few salads and a few sandwiches on their menu. If I recall correctly, they have one appetizer available - a flatbread with a trio of dipping sauces. They have some good pizza options and a build your own option as well. At Pizza Fusion they have 3 crust choices - white, whole grain and gluten free. Gluten free is a big thing here - which, I personally appreciate because my dad is gluten intolerant but really loves pizza.

The beer and wine menu are limited, but with a good variety of options. They also have organic wines and gluten free beers. The prices are moderate with glasses ranging from $6 - $14 and bottles at about $18 to $42. We chose a great Rose that we had never heard of.

We ordered the Four Cheese & Sundried Tomato pizza on whole grain crust. I loved it. Give me goat cheese and sundried tomatoes and this girl is happy as a clam. Hubby on the other hand, was kind of "ehh" about it. He said it was fairly good, but he didn't think it had much flavor. Hubby didn't think it compared to similar type pizza that we get at Sette. But then again, Sette isn't all about being organic like Pizza Fusion is.

Service was great. Everyone was very friendly.

I don't know that we would return here. If we went back, I think we'd build our own pizza or we'd go back to take my dad so he could have their gluten-free pizza. As far as pizza goes, Pizza Fusion is on the higher end. What you're paying for is the organic, green thing they have going on.

Straight from the Low Country: Shrimp and Grits

This is a recipe I got from a friend at work, who told it was supposed to be the best Shrimp and Grits recipe - hands down. I recognized the restaurant it came from, Slightly North of Broad in Charleston, SC. We ate at their sister restaurant, High Cotton, while we were there in April. Words can't describe how good the meal was - but that's another post. I knew this was going to be good - and it was.

What makes this recipe different from other shrimp and grits recipes is that it includes scallops. I thought it only made it better, but The Wife isn't a big fan of scallops didn't care for them. The "gravy" this makes is out of this world. I used ground chorizo instead of slicing a link, and think I like it better, the seafood needs to be the big sized star in the dish.

I would also spend more time on the grits. Embarrassingly I admit I used quick cook grits (Not instant grits mind you - that would get me kicked out of the Capital of the Confederacy). Next time I'll the time to make the real deal - as they play a crucial supporting role.

Ingredients:

3 oz. Ground Chorizo

4 oz. Country Ham - cut into julienne strips

2 Tbsp Unsalted Butter

8 Large Sea Scallops (I used an entire bag of Trader Joe's Jumbo Scallops - Yellow Bag)

12 Large Shrimp, Pealed (I used an entire bag of TJ's Colossal pealed and deveined shrimp - Green Bag)

2 Tomatoes - seeded and chopped

1/4 cup Sliced Green Onion

1/4 Tsp. Minced Garlic

Pinch of Cajun Seasoning

1/4 Cup Water

Directions:

Cook Chorizon and Ham in 1/2 Tsp. butter over medium heat until cooked through - 3-4 minutes, stirring constantly. Transfer Chorizo and Ham to a plate covered with a paper towel.

**At this point - because I used ground Chorizo I had to use a separate pan to cook the Scallops. I also needed to deglaze the pan at this point with a splash of water. I let pan deglaze while I was cooking the Scallops, and turned heat down to low.

Pat scallops dry and sprinkle with salt and pepper. Cook Scallops in 1 Tbsp. of butter over medium high heat for 90 seconds per side. Sprinkle second side with salt and pepper as well.

Remove Scallops and set aside with Ham and Chorizo.

Back to the deglazed pan that you cooked the Ham and Chorizo in, return to medium heat and put in 1/2 Tbsp. butter and cook Shrimp until just cooked through - about 3 minutes. Add Scallops, Chorizo and Ham back to Shrimp mixture.

Add 1/2 Tbsp. Butter and Tomato, Green Onion, Cajun Seasoning, and Water and stir. Simmer for about 5 minutes for flavors to come together.

Serve over grits.

Baked Southwestern Butternut Squash & Black Bean Egg Rolls with Cilantro Dipping Sauce

I knew I had to make these when I saw the basic recipe for this at Cara's Cravings. It made me immediately think of the Southwestern Eggrolls at Chili's- which I love, but rarely do we ever go there for me to get them.  I loved Cara's use of butternut squash (a very seasonal item) and black beans (one of our kitchen's staples).

And though I have eaten butternut squash before, I had never cooked with it before. Another first - I had never made anything using egg roll wrappers.

I adapted this to Hubby & I's taste - in other words, much spicier. :) I did this by adding chopped jalapeno, a whole can of diced green chilies instead of 2 tbsp and a lot more cumin and cayenne.
I created the dipping sauce by simply adding cilantro, lime and garlic to non-fat sour cream.

These turned out great! We really loved these - as did our friends that were over for dinner. These definitely taste like they should be really bad for you. They also taste like they have cheese in them - which they do not.

Southwestern Butternut Squash & Black Bean Egg Rolls with Cilantro Dipping Sauce

Egg Rolls:
1 tbsp olive oil
1 small onion, chopped
3 cloves of garlic, minced
1 1/2 lb peeled, diced butternut squash
1 small can diced green chilies
1 medium jalapeno, seeds & membrane removed
3 tsp cumin, divided
1 tsp cayenne pepper, divided
salt and pepper, to taste
1 can black beans, drained and rinsed
1 package egg roll wrappers

Sauce:
1/3 cup fresh cilantro, chopped
1 large lime, juiced
1 tsp garlic powder
1 (8 oz) container non-fat sour cream

Bring a pot of water to a boil. Add the butternut squash and cook until tender, about 5-10 minutes. Drain and set aside.

Meanwhile, heat the oil in a skillet over medium heat. Add the onion and cook for about 10 minutes, until softened. Add the garlic, jalapeno, green chilies, 2 tsp cumin, 1/4 tsp cayenne, salt and pepper, and cook for a few more minutes. Add the black beans and stir to combine evenly. Remove from heat.

Place the butternut squash and the black bean mixture in a large bowl and mash to combine.  Add remaining 3/4 tsp cayenne and 1 tsp cumin. Add additional salt and pepper to taste.
To assemble the egg rolls, place a wrapper on your surface with one corner pointing down (diamond position). Place some of the squash mixture onto the wrapper, and use your fingertips dipped in water to wet all of the edges of the wrapper. Fold the bottom corner up, then fold the outside corners in, and roll it all up.

Place on a parchment-lined surface. Continue until squash mixture is used up; I got 12 eggrolls out of this mixture.
Place a baking sheet in the oven while heating at 400 degrees. When the oven is pre-heated, remove from the pan and spray with non-stick cooking spray. Place the egg rolls on the sheet. Spray them well with non-stick spray. Bake for 20 minutes, turning halfway through.

For the Sauce:
Combine sour cream, cilantro, garlic and lime juice in a small bowl. Refrigerate for one hour.

Serve egg rolls warm with the cilantro dipping sauce and salsa.

Note: Extra egg rolls can be frozen and baked straight from the freezer.

Review: Diners, Drive-Ins and Dives - Norfolk Style

I had to head down to Norfolk today to sit in on a meeting for work. I teased The Wife by telling her if she rode along I'd take her to Doumar's, where they invented the ice cream cone.

The ice cream cone...Norfolk...She didn't believe me.

I had to break out the Google, and find the episode of DDD where Guy Fieri was at Doumar's. When she saw that she could have cared less about anything else - but if Guy had been there and done a show on it she wanted to go.

Doumar's is a local legend in the Tidewater area. It's been around forever, and you'll see little old ladies there for lunch who have been coming since they were little girls, next to college students, next to construction workers on their break, next to police officers, next to tourists who saw the Guy episode. Everyone goes to Doumar's.

They are a drive-in, in the traditional sense. If you pull up under the long awning a waitress will be out to take your order, and bring it to you on one of those trays that clips onto your window.

We decided to eat inside today. Service here is lightning fast. We sat at a two top table in the front of the restaurant and The Wife said she had to powder her nose but gave me her order. A few minutes later the waitress came by and I ordered the barbecue sandwich with slaw for The Wife and a cheeseburger for myself. The food was brought out before The Wife returned.

It was a good meal, the barbecue was better than the burger. And the burger was a little on the small side, but at $2.00 it's so cheap if you're hungry you can afford to get two. The Wife's barbecue was plenty big.

After lunch we ordered what Doumar's is famous for - ice cream cones. The Wife had chocolate and I had butter pecan.

The cones are out of this world, and if you look closely at the top, you can see DOUMARS cooked into the waffle cone.

If you need a quick and cheap lunch in Norfolk, you can't beat Doumar's.

Chicken & Mushrooms in Garlic White Wine Sauce

I needed to do something quick and fairly healthy for dinner last night. I feel like it's so easy when we both are tired and it has been a long day just to order out or go out to eat. So I have really tried to find recipes as of late that are easy one dish meals - for nights exactly like last night. This recipe, from the November 2006 edition of Cooking Light did just the trick.

We both really enjoyed this recipe - especially Hubby. It's one of those comfort meals - minus the zillion calories. My only complaint with the original recipe was the lack of flavor. So I increased the amount of tarragon, salt and pepper. I also added crushed red pepper. We felt like the crushed red pepper made all of the difference. It gave it that pizazz. For those that don't like spice, this recipe would be great without the crushed red pepper.

Chicken & Mushrooms in Garlic White Wine Sauce
adapted from Cooking Light

6 ounces uncooked wide egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon bottled minced garlic
3/4 teaspoon dried tarragon
1 (8-ounce) package presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
Freshly shredded Parmesan cheese
Crushed Red Pepper
Sea Salt
Freshly Ground Black Pepper

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated.

Top each serving with crushed red pepper, fresh grated parmesan, fresh ground black pepper and sea salt.

Alton Brown's Chicken Wing Recipe

I've made chicken wings in the past, but always run into the same problems. Whether it's the large bag of frozen wings or the small package of fresh wings; they were usually very fatty, not crispy and just off somehow.

This is the second time I've made this buffalo wing recipe from Alton Brown, and they turn out great every time. Steaming them first drains the fat from the wings, so they crisp up in the oven later. Alton uses water to steam the wings, I used beer.

You can also adjust the sauce to make it hotter or milder - or tweaked to add spices.

Ingredients

12 whole chicken wings
3 Oz. unsalted butter
1 clove of garlic, minced
1/4 cup hot sauce
pinch of salt

Directions

Separate wings at the joint into two pieces, drumstick and the two bone piece. Place wings in a steamer basket over 1 inch of beer in a large pot. Bring beer to a boil, reduce heat to medium and cover. Steam wings for 10 minutes.

Remove the wings from the steamer basket and place on a wire rack to cool over a paper towel. Place the wings in the refrigerator to cool for one hour.

Preheat oven to 425.

Place the wings on parchment paper and bake for 20 minutes. Turn wings over and bake for another 20 minutes, or until cooked through and crispy.

While wings are cooking, melt butter with garlic and stir into hot sauce and add the pinch of salt.

When wings are ready, toss with sauce and serve immediately.

Bacon & Onion Risotto

I got the inspiration for this recipe from the Giada's Risotto in Lemon Cups that I made last week.  This really turned out great - Hubby was a big fan!

Bacon & Onion Risotto

1 (14.5 oz) can fat free chicken broth
1/2 cup water
4 tbsp butter, divided
1 tbsp chopped green onion
1/4 cup vidalia onion, chopped
1 clove garlic, minced
1 cup arborio rice
1 1/2 cups dry white wine, divided
1 tbsp mascarpone cheese
2 slices of thick cut bacon, cooked and crumbled
3 tbsp freshly grated parmesan cheese
1/2 tsp salt
1 tsp ground black pepper

In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.

In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add green onion and vidalia onion and saute until tender but not brown, about 3 minutes. At 2 1/2 minutes add the minced garlic. Add the rice and stir to coat with the butter. Add 1/2 cup of the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, alternating the broth and wine 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, Parmesan, mascarpone cheese, bacon and the salt and pepper.

Serve immediately.

Review: Aztek Grill

Hubby & I love love love Mexican food. Well, maybe I love it a tad more than he does. But anyways, every day Hubby passes Aztek Grill (on Main Street in the Bottom) on his way to work. We've been meaning to try it since it opened - which I think was only a few months ago. We finally decided to stop in and try it today for lunch.

So glad we did. We were greeted by smiling, friendly faces from the moment we walked in the door. Aztec is kind of broken into several different rooms - the front dining room and bar and then a back room and a small upstairs with several tables. The walls are painted bright orange and there is lots of exposed bricks. Adorning the walls are photographs and paintings available for purchase. We were seated in the back room that was streaming with tons of natural light.

Their extensive menu is not the typical Mexican menu with pictures and a ton of different combo meals. Yes, there are a few burritos, quesadillas, enchiladas, etc. But, there is alot more. 7 different types of guac. 5 different types of queso. 3 kinds of salsa. They have tons of grilled options - fish, pork and about 5 different kinds of kabobs. They also have quite a few salad options, besides the standard taco salad bowl. They also have sandwhiches such as the cuban. The menu is very reasonably priced, though slightly higher than the typical mexican restaurant, in part because they do not have a designated lunch  menu or lunch section. Hubby decided to go outside of the typical "fare" and get the beef kabobs. Wanting to see how their standard food measured up to the million other Mexican restaurants we've been to, I ordered the spinanch quesadilla that came with a black bean tostada, spanish rice (it was that or white rice) and my choice of pinto, black or refried beans. The option was nice to have.

Both of our meals were delicious. Hubby's kabobs were juicy and chock full of flavor. They were accompanied with a mango salsa fresca that was amazing and complimented the beef very well. The modern presentation of the kabobs was a nice surprise as well. My quesadilla was excellent, as was the tostada. We were shocked at how fresh everything tasted. Even the beans tasted like they had just been prepared - not like how most places' taste as though they've been under a warmer all morning.

The only negative thing I would say is they seemed perhaps a little short staffed. But they more than made up for it with their eagerness to please and pleasant demeanor. We will definitely return!

Spicy Chicken Cakes with Horseradish Aioli

This is another one of those recipes that I've had around for a few years and just never got around to making it. So yesterday I had set out chicken breasts and had no idea what I wanted to do with them. I didn't wantto stuff them or grill them and then I came across this little gem

I tweaked it just a bit. The original recipe called for chives and I had none, so I substituted green onion. I used a whole wheat hamburger bun instead of 2 piece of whole wheat bread from a loaf. I also added more seasoning because Hubby and I tend to like spicier things.

We both really liked these. They are light, but flavorful. They are also super easy.

Spicy Chicken Cakes with Horseradish Aioli
Adapted from Cooking Light

Cakes:
2 (1 1/2-ounce) slices whole wheat bread or 1 whole wheat hamburger bun
1 pound skinless, boneless chicken breast
1/4 cup chopped green onion
3 tablespoons olive oil mayo
1 1/2 teaspoons blackening/jerk seasoning (I used some we picked up in St. Maarten)
1/4 teaspoon salt
2 large egg whites
2 teaspoons olive oil

Aioli:
2 tablespoons olive oil mayo
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.

Place chicken in food processor; pulse until ground. Combine chicken, green onion, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium heat. Add patties; cook 4 minutes on each side or until done.

To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Baked Stuffed Mushrooms with Crab

I have had this recipe forever, but it has sat in one of my large recipe binders untouched. I had leftover crabmeat from the Crabmeat-Parmesan Quiche I had made the night before and thought I would give this a whirl. I had found this recipe on Epicurious, and it is a recipe from the September 2002 issue of Bon Appetit.

These were pretty good. I really like the recipe overall, but next time I would use slightly less mayo and I would add some red pepper flakes or some hot sauce. But that's just me - Hubby and I like things spicy!

I halved this recipe exactly, but below is the full recipe, not halved. I found that even with halving the sauce there was an overabundance of sauce left over. And I was generous with the sauce on each mushroom. Next time I make this even if I make the full recipe, I would halve the sauce.

Baked Stuffed Mushrooms with Crab

2 large eggs

1 heaping tablespoon plus 1 cup mayonnaise (I use olive oil mayo)

2 tablespoons fresh lemon juice

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 pound crabmeat
1/4 cup dry breadcrumbs
24 large mushrooms (each about 2 inches across), stems removed
2 tablespoons half and half
1 teaspoon crab boil seasoning (Old Bay)

Butter 10x15-inch baking dish. Combine 1 egg, 1 heaping tablespoon mayonnaise, 1 tablespoon lemon juice, dry mustard, Worcestershire sauce, and 1/4 teaspoon salt in medium bowl; whisk to blend. In another medium bowl, combine crabmeat and breadcrumbs. Pour egg mixture over crab mixture and mix gently.

Stuff mushroom caps with crab mixture, mounding in center and pressing gently to adhere. Arrange stuffed mushrooms in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.) Position rack in center of oven and preheat to 375°F. Bake until mushrooms begin to release juices, about 18 minutes.

Meanwhile, whisk remaining egg, 1 cup mayonnaise, 1 tablespoon lemon juice, and half and half in small bowl. Remove mushrooms from oven and drizzle each with sauce, then sprinkle with crab boil seasoning. Bake until mushrooms are tender and sauce thickens slightly, about 8 minutes. Serve hot.

Thyme Marinated London Broil with Horseradish Cream Sauce

This recipe comes via MyRecipes from AllYou. I had never head of AllYou before, but I came across this recipe and thought I would give it a whirl.

The thyme marinade gave the meat a wonderful slightly herbal flavor. And the horseradish cream sauce was perfect with it! I will say though, that I halved the ingredients for the sauce and I still had tons left over.

I have to admit I'm kind of proud of myself. Because, I must admit, this is the first time that I have ever cooked a piece of red meat (I mean other than ground beef or stew meat, etc). Hubby is our grillmaster and he usually cooks the red meat. We love our meat on the rare end of medium rare - and I cooked this perfectly! With the help of a digital meat thermometer. :)

Thyme Marinated London Broil with Horseradish Cream Sauce

Steak:
1 clove garlic
Sea Salt and fresh ground pepper
1 tablespoon chopped fresh thyme or 2 tsp. dried (I used dried)
2 tablespoons soy sauce
2 tablespoons olive oil
1 (2 lb.) piece London broil

Sauce:
1 cup heavy cream
1/2 cup sour cream
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons bottled horseradish
Salt and pepper

Prepare steak: Combine garlic, thyme and soy sauce and oil in a small bowl. Place steak in a baking dish or a ziploc bag. Season steak with fresh ground pepper and sea salt. Pat pepper and salt into meat. Pour liquid marinade all over both sides of the meat. Turn several times to coat meat. Refrigerate, turning several times, for at least 3 hours and up to overnight.

Prepare sauce: Beat cream, sour cream, mustard, lemon juice and horseradish with an electric mixer until mixture forms stiff peaks. Season with salt and pepper. Pour into a chilled serving bowl, cover and refrigerate. (Sauce can be made up to an hour before serving.)

Preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from marinade and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 or 2 minutes longer, until an instant-read thermometer reads 140°F (for medium-rare). Let steak rest on a cutting surface for 10 minutes. Working against the grain, cut into thin slices with a sharp knife. Serve with horseradish sauce on side.

It's Venison Time in Virginia

Today was the opening day of Rifle Season in the Commonwealth (at least west of the Blue Ridge - where the I hunt.) We were on stand in Craig County by 6:30, and I had my first deer of the season by 9:30. It was a small button buck - meaning it was a male, but too young for the antlers to have formed, so they look more like thimbles, or buttons.

As with beef and veal, the smaller venison make for better eating. We took it to a local processor, and in 3-4 days will have tenderloin steaks, ground beef ground venison and breakfast sausage.

Venison recipes will no doubt become a common addition here.

Crabmeat-Parmesan Quiche

This is another recipe I got from my mama. It's a 2003 Southern Living recipe that I have adapted to make it healthier, spicier and just more to our liking.

It's a very light recipe and I wanted something for dinner that would be a change from the big meals Hubby and I had been having lately. The crab is the true star in this quiche and with only 3 eggs, it's not an overly fluffy or eggy quiche. This is perfect with a nice caesar or spinach salad.

Crabmeat-Parmesan Quiche

1 deep dish frozen pie shell, defrosted

3 large green onions, chopped
2 teaspoons olive oil
12 oz crabmeat, rinsed and drained
1 teaspoon grated lemon rind
3/4 teaspoon Old Bay seasoning
2 teaspoons crushed red pepper flakes
1 cup milk (I use 1%)
3 large eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup freshly grated Parmesan

Sauté chopped green onions in hot oil in a large skillet over medium-high heat 2 minutes. Stir in crabmeat and next 3 ingredients; sauté 2 minutes.

Whisk together milk and next 3 ingredients in a large bowl; stir in cheese and crabmeat mixture. Pour into pie shell.

Bake on lowest oven rack at 400° for 35 to 40 minutes or until set. Let stand 15 minutes.