tag:blogger.com,1999:blog-31328178937927107362024-03-05T02:15:22.606-08:00The Affordable FoodieBringing you budget-friendly dining experiences in the home and on the town in Atlanta, GAKingsleyhttp://www.blogger.com/profile/14416713933685303391noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-3132817893792710736.post-62384942159363299492010-07-21T07:45:00.000-07:002010-07-23T07:39:06.276-07:00Vietnamese Virgin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQw3Fgz-V1bXaaqfz0VT4n9Tg3pWJM0yzRY5A3Ekb_qbnPk8wH6wWQ4fuLFzj_dIF7bchf8icYgYGRY8RisPA0vbf0WI5JwTgDE0sX9Gdy8-F5JsyEf7-t_It5LLZtS3jYNvHalhyphenhyphengEV-/s1600/Pho+Dai+Loi+Bun+-+compressed.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQw3Fgz-V1bXaaqfz0VT4n9Tg3pWJM0yzRY5A3Ekb_qbnPk8wH6wWQ4fuLFzj_dIF7bchf8icYgYGRY8RisPA0vbf0WI5JwTgDE0sX9Gdy8-F5JsyEf7-t_It5LLZtS3jYNvHalhyphenhyphengEV-/s320/Pho+Dai+Loi+Bun+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496372289705500210" /></a>A couple nights ago, Kara and I met a fellow foodie friend who I’m sure many of you know as Atlanta’s <a href="http://www.foodiebuddha.com/">Foodie Buddha</a> at Pho Dai Loi on Buford Highway per his suggestion. We love dining with The Buddha because he knows great places that we most likely would not venture to without his all-knowing guidance.<br /> <br />Now, I had never eaten Vietnamese food before this week. I’ve ALWAYS wanted to try it, but like many people just had no clue what to order. So, with FB and Kara's vast knowledge of this particular food genre, they guided me and covered all the bases. We started with two types of steamed spring rolls: one filled with freshly shredded, spicy pork and another standard steamed basil roll with shrimp.<br /> <br />Both rolls and their respective dipping sauces were delicious. The pork spring roll (my personal favorite) came with a light, sweet and sour fish sauce that was delicious and even more delicious when poured over my Com (broken rice with chicken marinated in lemon grass) but we will get to that later….the shrimp spring roll was served with a tantalizing peanut sauce.<br /> <br />Then came the Pho. FB wanted me to try a version with tripe (stomach lining), but being a Pho virgin and all, I felt I needed to ease into it a bit. So, we agreed that I’d order the #12, a small bowl of Pho (anything but small) with flank steak and marble brisket. YUM! As Kara and FB chatted about how soup is actually good for you when it’s hot outside because of its ability to balance out your body temperature and what not, I was busy devouring my Pho with a vengeance. Word to the wise: Pho is not the best first date meal. Lucky I was amongst fellow foodie friends who don’t judge you when you’re stuffing your face.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMxVzWnc1mngOX4djbT2PqQgn-PHq2MDYbePu7eu1CUDKA4tOsKlhBVvRLQOEWJLKHjCGi7khvFO0W5FuphYB6TFw4FjWHeJoWh1T-pj4dCXdzyIuBkCqqVWuvBLZg6qaAMmeyRcnQ6ah/s1600/pho1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMxVzWnc1mngOX4djbT2PqQgn-PHq2MDYbePu7eu1CUDKA4tOsKlhBVvRLQOEWJLKHjCGi7khvFO0W5FuphYB6TFw4FjWHeJoWh1T-pj4dCXdzyIuBkCqqVWuvBLZg6qaAMmeyRcnQ6ah/s320/pho1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496372434253170898" /></a> <br />Next came our Com, #43 marinated lemon grass chicken over broken Jasmine rice and my personal favorite, #27 vermicelli rice noodles with marinated grilled shrimp, grilled pork and crispy spring rolls. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8uIMATxlbwjUpuR7o_w998HRbH-1JbpBdPbSVldZgI6HOpB3o2LdbQatLPqecI9rYrMZHLBguDNpDfaSzhjwQLCXaY0NKlxXBdcP2vpa4hnkLMzAwHnw6LmzIsQx0ne1ojP1WxBQiVzAs/s1600/Pho+Dai+Loi+Com+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8uIMATxlbwjUpuR7o_w998HRbH-1JbpBdPbSVldZgI6HOpB3o2LdbQatLPqecI9rYrMZHLBguDNpDfaSzhjwQLCXaY0NKlxXBdcP2vpa4hnkLMzAwHnw6LmzIsQx0ne1ojP1WxBQiVzAs/s320/Pho+Dai+Loi+Com+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496372783328242898" /></a><br />The Com with the lemon grass was not my favorite despite covering it in the extraordinary sweet and sour fish sauce (which, for all you virgins, you are supposed to do FYI). I found the dish to be a bit dry and underwhelming. However, it was an off night for that dish according to our friend and Pho Dai Loi regular FB. <br /><br />Now on to the Bun. The Bun was particularly delicious to me. It was the perfect blend of grilled pork (that almost tasted sweet), vermicelli noodles, fresh herbs, grilled shrimp and crispy fried spring roll filled with pork – again, all covered in tangy fish sauce. The perfect bite. The combination of textures in the dish really appealed to me. What I will add next time: egg (no runny yolk, please). What will I subtract: the shrimp. No need to take away from that pork.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuYB6E9bMrpMgWAdWBXtHFcCZWAGJLfX-48_TaVM2K0m0ydcU2jBlm43SrJiUUcV4l4iTkyHRbo6dUAiuL1o8wAHNysdGlQni8krFd_JI_UNyhJJ77GEqxH7TFrmwMgR_gRC23pACnas/s1600/Pho+Dai+Loi+Bun+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuYB6E9bMrpMgWAdWBXtHFcCZWAGJLfX-48_TaVM2K0m0ydcU2jBlm43SrJiUUcV4l4iTkyHRbo6dUAiuL1o8wAHNysdGlQni8krFd_JI_UNyhJJ77GEqxH7TFrmwMgR_gRC23pACnas/s320/Pho+Dai+Loi+Bun+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496375905564330562" /></a>Everything we ordered was under $10, and Pho Dai Loi doesn't serve alcohol, so it's BYOB. FYI: the kind restaurant staff is happy to supply a can opener from the kitchen if you forget your bottle opener.<br /><br />Pho Dai Loi will definitely see more of me. In fact, you might walk in there and see me sitting solo at a banquet table in the back (what our waiter suggested for our party because we ordered so much food, and he was right!) eating my Bun with extra pork and egg :) Oh and don't forget the “small” Pho!<br /><br /><strong>Pho Dai Loi II</strong><br />4186 Buford Hwy NE # G<br />Atlanta, GA 30345-1067<br />Phone: 404-633-2111<br />NOTE: there's another location in Forest ParkKingsleyhttp://www.blogger.com/profile/14416713933685303391noreply@blogger.com0tag:blogger.com,1999:blog-3132817893792710736.post-34594968580177163192010-07-16T12:08:00.001-07:002010-07-21T07:51:10.054-07:00Foodie Flash: Delicious trouble just moved in next doorThe Highland Bakery is wrapping up the soft launch of its new location in Midtown today. Since our office building is located right across the street, AF stopped in for a quick afternoon snack and snagged an adorable box of four mini cookies for $1. With all the delicious eclairs, cupcakes and croissants staring at us from the glass case, it's a wonder we made it back to our desk at all. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvFX73pYzKZFF7rjPw7bIPYACfJjWmfiIGDGj0PNWSkwKjWnSh1HEodVpfP7QcZ43SeYRQACk2wjq5WSnuXg1F730hhJwDjLfqUnstoP04NuAzrfMeItKcqfOoO6WqxuKtNBo4vAondE/s1600/Highland+Bakery+Midtown+cookie+box.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvFX73pYzKZFF7rjPw7bIPYACfJjWmfiIGDGj0PNWSkwKjWnSh1HEodVpfP7QcZ43SeYRQACk2wjq5WSnuXg1F730hhJwDjLfqUnstoP04NuAzrfMeItKcqfOoO6WqxuKtNBo4vAondE/s320/Highland+Bakery+Midtown+cookie+box.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5494583269055030770" /></a><br />Highland Bakery Midtown officially opens for business on Monday, offering breakfast, lunch, coffee and of course, pastries.<br /><br /><strong>Highland Bakery</strong><br />1180 Peachtree Street NE, Suite #C<br />Atlanta, GA 30309<br />Phone: 404-835-3130<br />Monday thru Friday, 7 a.m. to 5 p.m. (for now - they are considering staying open for the dinner hour and on the weekends)<br /><a href="www.highlandbakery.com">www.highlandbakery.com</a>Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com0tag:blogger.com,1999:blog-3132817893792710736.post-81837899902475673152010-07-08T15:52:00.000-07:002010-07-09T07:45:29.019-07:00Summertime Staple<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXic8NHO5Mvlr3lKVNvXJShu_DHz6nVEIB9ZFsIcIEwHwGqeNYbo2I_MkwdH4_IgEYW8bJBHXPyFMa8rJmnw55HXg-x5qC5CXFWtXupyRW-slJU3p8vVPQTWb_7PaCBYYvUUFvFvqx1c/s1600/tomato+pie+027.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXic8NHO5Mvlr3lKVNvXJShu_DHz6nVEIB9ZFsIcIEwHwGqeNYbo2I_MkwdH4_IgEYW8bJBHXPyFMa8rJmnw55HXg-x5qC5CXFWtXupyRW-slJU3p8vVPQTWb_7PaCBYYvUUFvFvqx1c/s200/tomato+pie+027.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5491917292486298498" /></a>My family always does a big 4th. We all gather at the lake. There is a boat parade, "the games" (a twisted sort of Olympic games, heavily competitive and usually fueled with cocktails), and then there is the food. Lots and lots of good food. Highlights being beef tenderloin, potato casserole, always some type of fresh seafood fare, and delicious tomato pie. Now, I could write about all of these recipes and probably will write about them eventually (actually we featured the <a href="http://affordablefoodie.blogspot.com/2010/01/roslyn-you-sloot-or-bachlor-beef-and.html">tenderloin recipe</a> in a past post), but in honor of summer I am going to focus on this tomato pie. <br /><br />My Aunt Alva always makes this every 4th of July. I can see it now . . . me, my mom and my Aunt Alva sitting around our kitchen table at the lake, laughing, chatting, tired from the sun - albeit a bit tipsy - and peeling tomatoes, always with a boat drink in hand.<br /><br />Ahhhh tomato pie . . .there is nothing quite like it. So southern, so summer, and so delicious. Now, I'll have you know I'm not trying to brag, but it's a fact that this is THE BEST tomato pie recipe, and to this day I have never had a better one. In fact, I dare anyone to challenge it. Below is the recipe, so please enjoy. Try it once and you will make it a summer staple as my family has. Happy belated 4th. Enjoy the pie . . . I know you will :) <br /><br />*And for those that have had a bad experience with a mayonnaise soaked tomato pie . . . you will not find that here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_x_aFZ4RnEdkZCO4QiqaniopQX2SwCG_mcKdxBoR9LaTM9lL7U8_0iItNs7T6bqbl6z-t-ysgwWgY5GW5orZ_xhfvOk86NocvYCwXfOiXKBKl31HsrgebUizGpB8vLqct08Feae2ifKI6/s1600/tomato+pie+003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_x_aFZ4RnEdkZCO4QiqaniopQX2SwCG_mcKdxBoR9LaTM9lL7U8_0iItNs7T6bqbl6z-t-ysgwWgY5GW5orZ_xhfvOk86NocvYCwXfOiXKBKl31HsrgebUizGpB8vLqct08Feae2ifKI6/s320/tomato+pie+003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5491752065059071058" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQE6Jl1S0MXer4oxDOw-CM-lUNbMdxTjMaZwmhsoGuvP3C1a8pHQDIsmJxoD4FaYPyq62-1VQOClwoKPaXSmGZBlB8rnjzly0JRF_rpLmZr8nyGmpijCbA4zrUGR_WV7y7Shr2PEyv4sl/s1600/tomato+pie+004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQE6Jl1S0MXer4oxDOw-CM-lUNbMdxTjMaZwmhsoGuvP3C1a8pHQDIsmJxoD4FaYPyq62-1VQOClwoKPaXSmGZBlB8rnjzly0JRF_rpLmZr8nyGmpijCbA4zrUGR_WV7y7Shr2PEyv4sl/s320/tomato+pie+004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5491752683791339410" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAFUfQz66k2C68ryMPx5M_BCOIWovHIw34uxdg4JqqpG7Ur_wIG0qNJILI1IWqj1B1FkdNhe9Xa2iK4VXJTqIcTyLALCMfvFw7enU3WbuPu5IYc5jPepIQv_SShSfC1yinlYT1QcZCBq2/s1600/tomato+pie+006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAFUfQz66k2C68ryMPx5M_BCOIWovHIw34uxdg4JqqpG7Ur_wIG0qNJILI1IWqj1B1FkdNhe9Xa2iK4VXJTqIcTyLALCMfvFw7enU3WbuPu5IYc5jPepIQv_SShSfC1yinlYT1QcZCBq2/s320/tomato+pie+006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5491758353683456178" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJjgIpDr5wgYqGn5dDSzex9wdWwXWaHEh2rPnstxR64T_0J40W9Wt96_VJnJU5Xe_jv7Dc47BDzJEr0DssfMO_kRpuzwfeaLgGIPVzzxmQrPtiiXslxk9pRJGvzObj9tUwjGu3XCjhQaL/s1600/tomato+pie+007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJjgIpDr5wgYqGn5dDSzex9wdWwXWaHEh2rPnstxR64T_0J40W9Wt96_VJnJU5Xe_jv7Dc47BDzJEr0DssfMO_kRpuzwfeaLgGIPVzzxmQrPtiiXslxk9pRJGvzObj9tUwjGu3XCjhQaL/s320/tomato+pie+007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5491752958805731362" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_D637cwFSjO9iiGHOjiIRy1lBdNRQRPcJNlx_EI_e2sHjBIC8Fme8iMdH88hjUcRFLBx9Zw_K9GQhyDUpIs-2DCtyYgD6MZ_RWPxujGvEWbOyjHcwokEs_T9uPmdol8e25qmpXapNemX/s1600/tomato+pie+008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_D637cwFSjO9iiGHOjiIRy1lBdNRQRPcJNlx_EI_e2sHjBIC8Fme8iMdH88hjUcRFLBx9Zw_K9GQhyDUpIs-2DCtyYgD6MZ_RWPxujGvEWbOyjHcwokEs_T9uPmdol8e25qmpXapNemX/s320/tomato+pie+008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5491753593910561778" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5P-8ASYV4OTHrNqf8E-W_CqMawr82L-BjByBPMZjA37l-NQVXw-VzxrMj3y3fd4t4ybmp3XukiNoDXjCFOSvLG5RZ2EdLDn0TsLTXbWP1oqEDhbITk4aOgNey8P9fDoGH97pR5Y2ec4_/s1600/tomato+pie+011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5P-8ASYV4OTHrNqf8E-W_CqMawr82L-BjByBPMZjA37l-NQVXw-VzxrMj3y3fd4t4ybmp3XukiNoDXjCFOSvLG5RZ2EdLDn0TsLTXbWP1oqEDhbITk4aOgNey8P9fDoGH97pR5Y2ec4_/s320/tomato+pie+011.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5491753876080543250" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCz5laNoUvAvMMKAr9kRvdFp2X1G0w6-8A8eR69oMU3JXJRe_Tn0_BGPWCI9i23zt0oD_GXRDuW3naGLSu-8sXnMeEM8dYujAMxXNwEoNm3YYWghAYTLOsx-0-NvlDTcUUVYdmn9ZJPtE/s1600/tomato+pie+027.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCz5laNoUvAvMMKAr9kRvdFp2X1G0w6-8A8eR69oMU3JXJRe_Tn0_BGPWCI9i23zt0oD_GXRDuW3naGLSu-8sXnMeEM8dYujAMxXNwEoNm3YYWghAYTLOsx-0-NvlDTcUUVYdmn9ZJPtE/s320/tomato+pie+027.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5491754380125774610" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3edUdpPlZhS_1FEiIVj9jc_jg2D5iiaV91zhpAlP9PmBfp4UlmbYrJnhn8AWzzwJyVT0hp3oygFBYDzLDKk1ymLOCv8-Nb81HF3aEc-ZFs6luEhsv-XuRRb5jMpztPYOOvQ5b3y5TGFe/s1600/tomato+pie+028.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3edUdpPlZhS_1FEiIVj9jc_jg2D5iiaV91zhpAlP9PmBfp4UlmbYrJnhn8AWzzwJyVT0hp3oygFBYDzLDKk1ymLOCv8-Nb81HF3aEc-ZFs6luEhsv-XuRRb5jMpztPYOOvQ5b3y5TGFe/s320/tomato+pie+028.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5491754632964848834" /></a><br /><strong>Ingredients (makes one pie)</strong><br /><br />6 - 8 large, ripe, fresh tomatoes<br />1 bunch of green onions, roughly chopped<br />1 jar of Zatarans spicy creole mustard<br />1 deep dish Pillsberry pie crust<br /> Dried basil<br />1 1/2 lbs of white extra sharp cheese, freshly grated<br />1 teaspoon of mayo (just enough to bind the cheese)<br />About 1/4 cup of freshly grated parmesan cheese (enough to sprinkle over the top of the pie)<br />Kosher slat<br />Fresh cracked pepper<br />Paper towels<br /><br /><strong>Directions</strong><br /><br />Preheat oven to 400 degrees F. Follow the directions on the pie crust package to prep the pie crust for baking. With a fork, poke pie crust dough along the bottom of the pie pan and up the sides. Cook pie crust for 10-15 minutes or until golden brown. Remove and let cool. <br /> <br />As pie crust cooks, add 1 teaspoon of mayo to grated cheddar cheese. Mix/bind with hands and set aside. Peel skin from tomatoes and cut into 1/2 inch to 1 inch slices. Place tomato slices on paper towels to drain. Once all tomaotes are peeled and sliced, I find it easiest to run each slice under water to remove the seeds. After the seeds have been removed from each slice, place tomatoes back on paper towels to drain excess liquid and sprinkle liberally with salt, pepper and dried basil - this method guarantees that you won't have a soggy pie. Flip slices and repeat. <br /> <br />Once tomatoes are ready and crust is cooked and cooled slightly, begin construction of the pie. Spread an even, thin layer of Zatarans spicy creole mustard on the base of the pie crust. Layer tomatoes, then green onions,then cheese mixture in the pie crust. Repeat process until you reach the top of the pie pan, ending with the cheese mixture. Cover the top with the freshly grated parmesan cheese. <br /> <br />Bake at 375 degrees F for 40 to 45 minutes or until golden brown. Remove from oven and let cool for 5 to 7 minutes.<br />*Tip* Remove pie from oven after 25 mintues and soak up any excess grease on the top or sides of the pie with paper towels. Repeat process every so often until the pie is finished cooking. This will prevent your pie from becoming too greasy and soupy.Kingsleyhttp://www.blogger.com/profile/14416713933685303391noreply@blogger.com4tag:blogger.com,1999:blog-3132817893792710736.post-80085500078636629352010-07-02T06:47:00.000-07:002010-07-20T07:59:08.863-07:00I've Met Someone...and His Name is Cubano<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfhYZpbOWY376TnRzrUGSCnoEcZNqGeM6L81eUj-d3F6LPkSfSQicHpKa6Ma9gc3JxUDCEKDKEDXJXCHgkRE4a9jqgGUXes6U6CtwfcuHjNFEXXvCV_1TuXXpvsg_pi2GvjKbYJYLjY4/s1600/Bocado+burger+and+fries.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfhYZpbOWY376TnRzrUGSCnoEcZNqGeM6L81eUj-d3F6LPkSfSQicHpKa6Ma9gc3JxUDCEKDKEDXJXCHgkRE4a9jqgGUXes6U6CtwfcuHjNFEXXvCV_1TuXXpvsg_pi2GvjKbYJYLjY4/s200/Bocado+burger+and+fries.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5489322365489557378" /></a>I decided to splurge (in more ways than one) on lunch yesterday and convinced my friend, Audrey, to join me at <a href="http://www.bocadoatlanta.com/">Bocado</a> on the Westside. It's true that I had a hankering to get out of the office and indulge with a leisurely lunch, but I had another motive. I was dying to introduce Audrey to my latest love interests: the Bocado "burger stack" and the "cubano" pressed sandwich.<br /><br />Let's start with the burger: we're talking two juicy beef patties, each topped with melted American cheese and sandwiched between the softest, most buttery toasted bun you can imagine. Maybe it's the extra butter that MUST be in the patties, but something happens to me when I bite into this thing. My eyes close involuntarily, I get butterflies in my stomach and I just want to sneak away to get some alone time with my burger.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdvDlmd73jqU3399Xp5fQL_TRukZvKtwMJYIwba2wdHbOmU1iyGCxGUNIMN2mCDSHKZff_pqJxTeukz8dyGY9XD4ElMZTUmjU29Vv21Hz1UiKPHP54u6urnWKGwboeUYLZrL6rp6NODo/s1600/Bocado+burger.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdvDlmd73jqU3399Xp5fQL_TRukZvKtwMJYIwba2wdHbOmU1iyGCxGUNIMN2mCDSHKZff_pqJxTeukz8dyGY9XD4ElMZTUmjU29Vv21Hz1UiKPHP54u6urnWKGwboeUYLZrL6rp6NODo/s320/Bocado+burger.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5489323425226192162" /></a>The cubano sandwich is equally crush-worthy. With its crispy warm bread, thick slices of roasted pork loin, thinly-sliced ham and house-made pickles that are slightly spicy, this sandwich is addictive and hard to get off a gal's mind. I'm absolutely amazed by the pork. Bocado leaves the fat on the meat, and as it cooks, it carmelizes and the edges crisp to salty perfection.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkfXw2BJ3rMfB9F7oHpbHE2FwqH-PKZ05bC4LGICvPKAOBE4w9DtNvSk_PhLKowV7fz58134-UD3R9Q76ff2AH3blGaavl1gzJA1z84V7llq2Cp4tx5Sj0E3zMs0HFO0AsX7ezHRZRQM/s1600/Bocado+Cubano.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkfXw2BJ3rMfB9F7oHpbHE2FwqH-PKZ05bC4LGICvPKAOBE4w9DtNvSk_PhLKowV7fz58134-UD3R9Q76ff2AH3blGaavl1gzJA1z84V7llq2Cp4tx5Sj0E3zMs0HFO0AsX7ezHRZRQM/s320/Bocado+Cubano.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5489323696755461490" /></a>For good measure, Aud and I split a bowl of Bocado's crisp house cut fries with a refreshing ranch dipping sauce, spiked with plenty of refreshing dill.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3B74-rdjU7fkCVe7Rl0IB3kO0peCy4mP8O8oiyDXKykNIHN06s6dKFmI_K5DyfPAIabepK9HxsD4L-pVuQuh2D38Q35_hXHS8fK5FYAWI1-tBi2Rgg_0ABJIWBEo3oabYQ-MWU2I_Wqc/s1600/Bocado+burger+and+fries.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3B74-rdjU7fkCVe7Rl0IB3kO0peCy4mP8O8oiyDXKykNIHN06s6dKFmI_K5DyfPAIabepK9HxsD4L-pVuQuh2D38Q35_hXHS8fK5FYAWI1-tBi2Rgg_0ABJIWBEo3oabYQ-MWU2I_Wqc/s320/Bocado+burger+and+fries.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5489323885451624514" /></a>Here's the thing: stalking a crush usually comes at a price. In the case of Bocado's sandwiches, you'll most likely pay more than $10 for lunch - tax, tip and fries included. The burger is $8.75 and the cuban is $9.75 during the lunch hour. <br /><br />There's good news though...it's totally worth it. So, pick a day to splurge on lunch at Bocado and balance it out by saving on dinner. Also, let me know what you think of my sandwich crushes. I definitely have Audrey's approval!<br /><br /><a href="http://www.bocadoatlanta.com/"><strong>Bocado</strong></a><br />887 Howell Mill Road<br />Atlanta, GA 30318<br />Phone: 404.815.1399 <br />Lunch Hours: Monday - Friday 11 a.m. - 2:30 p.m.<br />Dinner Hours: Monday - Saturday beginning at 5 p.m.Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com2tag:blogger.com,1999:blog-3132817893792710736.post-23627384337881172212010-07-01T11:20:00.000-07:002010-07-07T12:06:36.008-07:00And the CakeOff Winner Is...Not sure if y'all have noticed but AF has been on summer vacation for the past couple of weeks. But never fear - we're back and ready to announce the winner of The Great Atlanta CakeOff!<br /><br />Remember our last post from like a month ago? Anywhoo, we were invited by the folks at Hands on Atlanta to attend a friendly competition among some local pastry hounds. All CakeOff contestants were asked to bake and decorate a multi-tiered cake that represented the mission of Hands on Atlanta and recognized the organization's 20 years of service to the community.<br /><br />And now, a photo essay of the winners (all photography by Jack Miller of Jack Miller Photography, who did a much better job behind the camera than we did):<br /><br />Aisha Cheeks and her hard-working partner from The Cake Closet beat out the competition to take first place with their creative and colorful school house/tool box cake.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTgVokNEuMS_ydj19Tnn3eyEIgev8-nrmG9WjVwOjIUu6ZjNJS3CZNm5RzkrPhMEwC4vPRnaqP3aUjOJkwO6xnGMf0nhEBIhHBDgqmZe9YIdGcy1cf55xSCo8aFoJVTg5L2kIn3T1PS0/s1600/CC2+-+CakeOff.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 212px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTgVokNEuMS_ydj19Tnn3eyEIgev8-nrmG9WjVwOjIUu6ZjNJS3CZNm5RzkrPhMEwC4vPRnaqP3aUjOJkwO6xnGMf0nhEBIhHBDgqmZe9YIdGcy1cf55xSCo8aFoJVTg5L2kIn3T1PS0/s320/CC2+-+CakeOff.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5489016732048224818" /></a>Props also went to Shellane Pickett and the team from Apple Butter Bakery, who was named the Runner-Up. Check out the details! We loved the painted fingernails and the funky jewelry on the hands.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHdeyzQbB3QJwm57nCQK4t8R0nk0IS3Uf13Po-uQhQdRsRap8LHb_Y7oFvm26SfLqzfWKkmwC5t1E1AQqZWFJ4-OC-3I1_p7432mFwIWTulsQPCtdq9vbxhyphenhyphensP9dkvSEev5zblpXX96E/s1600/AB6+-+CakeOff.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 212px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHdeyzQbB3QJwm57nCQK4t8R0nk0IS3Uf13Po-uQhQdRsRap8LHb_Y7oFvm26SfLqzfWKkmwC5t1E1AQqZWFJ4-OC-3I1_p7432mFwIWTulsQPCtdq9vbxhyphenhyphensP9dkvSEev5zblpXX96E/s320/AB6+-+CakeOff.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5489017904945557586" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxbriu5Wbx2hIiY6oq4ptG7ub1nk2ZnJSN8-HmffpnHDedy7-1OdyNrT0zJNhO2CphQJbxncMJ476-4m8sCEdKIYWNr42YKoA3-fFrMlEC7O9WHRVksFRVY1LrNf49HjR3yiMMdDbM1A/s1600/AB7+-+CakeOff.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 212px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxbriu5Wbx2hIiY6oq4ptG7ub1nk2ZnJSN8-HmffpnHDedy7-1OdyNrT0zJNhO2CphQJbxncMJ476-4m8sCEdKIYWNr42YKoA3-fFrMlEC7O9WHRVksFRVY1LrNf49HjR3yiMMdDbM1A/s320/AB7+-+CakeOff.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5489018067050979330" /></a><br />Kelli Taranto from the Ritz-Carlton won the Audience Favorite Award. We watched as one of Kelly's assistants painstakenly applied about a billion little silver sugar beads to the middle layer, invoking the twinkling lights of Atlanta's skyline.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZhuJIx9IzMc150hKR_iE4UE1e1Vc167Zb-d9Bg1n9Czbn43YKw6nZ0qD2JOOv6y0q9GJr1cIPpyhTT6SC9MqRAwmXDg1DM0OmvUlGB1ARqiOzwf5AMMDPXdrLDtoyHkZo_khaKUbMbU/s1600/RC+-+CakeOff.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 212px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZhuJIx9IzMc150hKR_iE4UE1e1Vc167Zb-d9Bg1n9Czbn43YKw6nZ0qD2JOOv6y0q9GJr1cIPpyhTT6SC9MqRAwmXDg1DM0OmvUlGB1ARqiOzwf5AMMDPXdrLDtoyHkZo_khaKUbMbU/s320/RC+-+CakeOff.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5489020298573276850" /></a><br />Congratulations to the winners and happy birthday to Hands on Atlanta!Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com0tag:blogger.com,1999:blog-3132817893792710736.post-66331307611001095022010-06-17T08:56:00.001-07:002010-07-02T12:36:50.630-07:00Foodie Flash: Better Bring Your Cake Face<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwUgSSpYUjb0tc57y18XSIcUFiEDur8eGDwIYISIoq4X370IyBh3ohF_2pJZV5Ewu6K9j0dXDFvcy85dqdrh8I-OJod3FctECkXbx4Eu_zjw0paP4DecyLf8iQSMfIQWpkjQx021Xk-Q/s1600/Cakeoff.gif"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 178px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwUgSSpYUjb0tc57y18XSIcUFiEDur8eGDwIYISIoq4X370IyBh3ohF_2pJZV5Ewu6K9j0dXDFvcy85dqdrh8I-OJod3FctECkXbx4Eu_zjw0paP4DecyLf8iQSMfIQWpkjQx021Xk-Q/s200/Cakeoff.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5483830058617199266" /></a>This Saturday, pastry chefs from across the metro Atlanta area will compete in the Great Atlanta CakeOff. The competition is part of Hands On Atlanta’s 20th Birthday Bash – a first-of-its-kind fundraiser that will benefit the non-profit's year-round programming. <br /><br />CakeOff participants include pastry chefs from the Ritz Carlton Buckhead, The Cake Closet, Edible Greetings and Apple Butter Bakery. Their birthday cake creations will be judged by Jovita Moore of WSB-TV; Mary Moore, founder and CEO of Cook’s Warehouse; and Elizabeth Moore, president of Green Olive Media - those lucky ducks!<br /><br />The competition kicks off with a Spectator Exhibition from 2 to 5 p.m. Tickets are only $10 each (children under 12 are free) and can be purchased on the <a href="https://handsonatlanta.ejoinme.org/?tabid=216251">Hands on Atlanta website</a>. AF will be there watching the action take place! Stay tuned for a recap next week.Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com2tag:blogger.com,1999:blog-3132817893792710736.post-91613951333472426932010-06-11T08:43:00.000-07:002010-06-14T08:15:23.660-07:00A Southern Favorite<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPiYJfGsb_dR2IRdiybXbSVNlXBOP4Vsz56r15o3WwtmeFw1w6Bk6m_OAmj6rUmWutzgeZkghYrZgrV2EWLOkzuDFvLgL3YaW0u7iyHCkXdOVICRQBcOWp73K9oZRsl732A09joTrDd5Y/s1600/P+cheese+final+2+-+compressed.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPiYJfGsb_dR2IRdiybXbSVNlXBOP4Vsz56r15o3WwtmeFw1w6Bk6m_OAmj6rUmWutzgeZkghYrZgrV2EWLOkzuDFvLgL3YaW0u7iyHCkXdOVICRQBcOWp73K9oZRsl732A09joTrDd5Y/s200/P+cheese+final+2+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5481581454944106450" /></a>Lately, my social calendar has been booked with engagement parties and bridal/baby showers. I've co-hosted several of these affairs, most recently a shower for my dear, very pregnant friend, Audrey. To avoid the often ridiculous price tag that comes with the luxury of hiring a caterer, we tackled the cooking ourselves. Each hostess volunteered to bring a dish for brunch, and I chose pimiento cheese sandwiches. I'd actually never made pimiento cheese before, so I turned to an expert: my friend, Samma.<br /><br />Kinger and I met Samma Faye while we were all students at UGA. She hails from "East Tennesee" (as she likes to say) and can whip up Southern food like nobody's business. Samma has a fantastic blog called <a href="http://spiceandsass.blogspot.com/">Spice and Sass</a>, where she posts whatever's on her mind at any given moment - this occasionally includes her favorite recipes.<br /><br />The ingredients for pimiento cheese are minimal and super cheap (less than $10 if you have mayo and your favorite hot sauce on hand), BUT Samma has a couple of hard and fast rules about making it from scratch, and I was sure to follow all of them.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5N7Nz-efyvD8bD5_2vHhSbgYnD9sPUCnrS8IwIm58scfoo890hCty2LXuEzSt-7beRZxjqADHkCKghMdbRCKWPGonBLSUab3TMEZmx9KeI_wwoGcryRhINIde5oyXwnmWhmU-yMUSZQ/s1600/P+cheese+ingredients+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5N7Nz-efyvD8bD5_2vHhSbgYnD9sPUCnrS8IwIm58scfoo890hCty2LXuEzSt-7beRZxjqADHkCKghMdbRCKWPGonBLSUab3TMEZmx9KeI_wwoGcryRhINIde5oyXwnmWhmU-yMUSZQ/s320/P+cheese+ingredients+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5481579115390694258" /></a><br />1. You must grate the cheese by hand if you want the mixture to "clump" properly. Do not use pre-shredded cheese and do not use a food processor to do your dirty work.<br /><br />2. Samma insists that you must use a fork to mash the pimientos after you drain them. Apparently, this step is of the upmost importance. Samma's isn't quite sure why, but the act of mashing this key ingredient affects both the flavor and consistency of your pimiento cheese.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8HCaLjD2hd6XY3Lg1q2ZSnCzNx1gr-Zvw4SDvOQlx3zzVikqn1Watn-g2JF0-TAbS0Dgy_vHMe843YhgcXHdJt_XC7nSfjMz4AnnjFSR5kW0RjyAXv4Fz5M6o5x-2TPaXrrq9RLy1a4/s1600/P+cheese+process+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8HCaLjD2hd6XY3Lg1q2ZSnCzNx1gr-Zvw4SDvOQlx3zzVikqn1Watn-g2JF0-TAbS0Dgy_vHMe843YhgcXHdJt_XC7nSfjMz4AnnjFSR5kW0RjyAXv4Fz5M6o5x-2TPaXrrq9RLy1a4/s320/P+cheese+process+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5481581007940739154" /></a><br />3. Acknowledging that this rule is the hardest to follow, Samma says that you should let your pimiento cheese chill in the fridge for a couple of hours before serving/eating. You have to allow time for the flavors to combine and meld together.<br /><br />Thanks to Samma, my pimiento cheese was a hit at the shower, and Audrey (along with many others) asked for the recipe. We love you, Samma Faye!<br /><br /><strong>Samma Faye's Southern Pimiento Cheese</strong><br /><br /><strong>Ingredients</strong><br /><br />1 block extra sharp yellow cheddar cheese, grated by hand<br />1 block extra sharp white cheddar cheese, grated by hand<br />1 can pimiento peppers, drained<br />Half block of cream cheese at room temperature, cut into chunks<br />3 tbsp. mayonnaise (like Samma, we prefer Duke's mayo)<br />1 fresh jalapeno, seeded and minced<br />2 or 3 shakes hot sauce<br />2 or 3 shakes cayenne pepper<br /><br /><strong>Directions</strong><br /><br />Place freshly grated yellow and white cheddar cheese in a large bowl. Drain canned pimientos, mash them with a fork and chop them up a bit. Add pimientos and remaining ingredients to bowl and mix well, being careful to integrate the cream cheese. If the mixture seems dry, add more mayonnaise to taste. Chill in refrigerator for a couple of hours. Serve on sandwiches or with crackers or celery.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DKZB8G1fl6f5pM0wv1NKwz1TCXQqtT1ifASH5UwmcLO8ootxJ-y91O5H5kMIITN3qure4bk2RYlaqIfa01S4g-aPOQyUIxHmLrAuk7I10xgOxrYusZE6QqwM4OPBy4jjpefYXoBRP3M/s1600/P+cheese+final+3+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DKZB8G1fl6f5pM0wv1NKwz1TCXQqtT1ifASH5UwmcLO8ootxJ-y91O5H5kMIITN3qure4bk2RYlaqIfa01S4g-aPOQyUIxHmLrAuk7I10xgOxrYusZE6QqwM4OPBy4jjpefYXoBRP3M/s320/P+cheese+final+3+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5481581613649542530" /></a>Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com6tag:blogger.com,1999:blog-3132817893792710736.post-87428914425856380242010-06-08T08:15:00.000-07:002010-07-09T12:44:20.934-07:00Basil's Revisited (In the Light of Day)A little background: last time AF visited Basil's, it was "after hours," and we weren't looking for food. On a random Friday evening, we rolled up to the joint around midnight. We poked our heads through the screen door and asked if we could have a drink or two at the bar while the staff finished cleaning up. Not only did the owner invite us in, he shared a few bottles of vino with us and even gave us a bottle to go!<br /><br />After experiencing such an amazing bout of hospitality, we chose Basil's as the location of a recent girls-only brunch. Basil's has long been one of our favorite restaurants in Buckhead, and we wanted our friend Cathy, who was in town from San Fran that weekend, to sample their Mediterranean fare.<br /><br />Located on Grandview Ave., a small side street off of Pharr Road in the heart of Buckhead, it would be easy to drive past Basil's if you weren't looking for it. The restaurant is almost hidden by the beautiful flowers and potted plants that surround its outdoor patio area, which is covered and heated in the winter. Our group requested seating on the patio when we arrived around 1:30 p.m. on a Sunday, so we could enjoy the Spring weather.<br /><br />On average, you'll spend about $10 - $13 for brunch at Basil's if you forego alcoholic bevs. The menu offers traditional breakfast items like omelettes, french toast and several different takes on eggs benedict as well as sandwiches and Greek specialties like kafta, tabbouleh and hummus. Our whole group ordered something different.<br /><br />First, we started off with homemade blueberry muffins in lieu of a bread basket. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6ZwkbYz7AK4bp-6Fnpt3WhOanJEJZhdbxCHoNQSSOjpyGkel5FYx3FQ1pmqr7AiwiuOCGHflHG2ac5CVXJLLFwUN_9gYuQX-lN2GQ0mvQrMeIxeT8XdW-kPV9Ru_Di39xD1qsnyfiYI/s1600/Basil's+muffins+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6ZwkbYz7AK4bp-6Fnpt3WhOanJEJZhdbxCHoNQSSOjpyGkel5FYx3FQ1pmqr7AiwiuOCGHflHG2ac5CVXJLLFwUN_9gYuQX-lN2GQ0mvQrMeIxeT8XdW-kPV9Ru_Di39xD1qsnyfiYI/s320/Basil's+muffins+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5480853063746979794" /></a><br />Anne ordered the Chicken Balsalmic Salad, which included grilled chicken, walnuts, gorgonzola cheese, cherry tomatoes, sliced pears and orange segments served over a bed of fresh mixed greens. The homemade Balsamic Vinaigrette dressing is to die for!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZ3UCtgUEuTHq7P7EUTdmiWtLgB9xpE-ZpoVsmXxhXuLRlke9Bx0rNtVW8H8Fz4Nt8Hl5mNg1l_oPgwnm03fx1pxCqPFNFFYe6utXNQR6oP0girO_14z7IK-EvV7RRMCPFfnPoGIReCI/s1600/Basil's+salad+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZ3UCtgUEuTHq7P7EUTdmiWtLgB9xpE-ZpoVsmXxhXuLRlke9Bx0rNtVW8H8Fz4Nt8Hl5mNg1l_oPgwnm03fx1pxCqPFNFFYe6utXNQR6oP0girO_14z7IK-EvV7RRMCPFfnPoGIReCI/s320/Basil's+salad+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5480854689402611858" /></a><br />We weren't letting Cathy leave town without tasting the lamb burger. At $12, this sandwich delivers a bigtime bang for your buck. Along with the super-flavorful burger (thanks to the lamb meat and spices), you get roasted potato wedges and fresh fruit.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0Aes3ibSzf5Hvkn24VOPpiDci4iHPegaZBH8OLnIRHSBydQBoTHBlJjVtZdZxyYVxaUDI91T9DNLEdEBtho2VIFKbZ_nlxwmS6uHm1Xs4AWFTLXWDq-p4mEakSw7QLod7uiWAz32vnU/s1600/Basil's+lamb+burger+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0Aes3ibSzf5Hvkn24VOPpiDci4iHPegaZBH8OLnIRHSBydQBoTHBlJjVtZdZxyYVxaUDI91T9DNLEdEBtho2VIFKbZ_nlxwmS6uHm1Xs4AWFTLXWDq-p4mEakSw7QLod7uiWAz32vnU/s320/Basil's+lamb+burger+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5480856876840581282" /></a><br />Another of our favorites is the mesa platter, which comes with a refreshing rendition of tabbouleh, creamy hummus, super tasty baba ganoush, stuffed grape leaves and grilled pita bread, all for $10.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ds1Augs01LNGBtQ9Gcw2uRJurDbXV1HC_Gk50mk2U-xRWa_FW1rzw1UzJgZn-Rjso4h8BVpaAI8W_NOIyx46xLB4KtaJgxj-AsLkvgsXzHRUaoQOLFWYxhOAJIOxk8ZsioS7QIto0ko/s1600/Basil's+mesa+platter+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ds1Augs01LNGBtQ9Gcw2uRJurDbXV1HC_Gk50mk2U-xRWa_FW1rzw1UzJgZn-Rjso4h8BVpaAI8W_NOIyx46xLB4KtaJgxj-AsLkvgsXzHRUaoQOLFWYxhOAJIOxk8ZsioS7QIto0ko/s320/Basil's+mesa+platter+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5480858654102900002" /></a><br />If we had to describe Basil's (and the owner) in one word, it's this: charming. It remains one of our favorite casual dining haunts in Buckhead for brunch, lunch, dinner or even a night cap. If the owner will oblige us again, you'll find us sipping wine at the bar after hours on any given night!<br /><br /><a href="http://www.basils.net/">Basil's Restaurant and Bar</a><br />2985 Grandview Avenue in Buckhead<br />Atlanta, GA<br />404-233-9755<br />NOTE: The brunch menu that's posted online seems to be out-dated.Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com6tag:blogger.com,1999:blog-3132817893792710736.post-20416091504823034572010-06-04T07:14:00.000-07:002010-06-08T07:46:27.433-07:00It's National Doughnut Day! Get Your Free Doughnuts!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOisXboHAnwGZCfH_Zm-l03p-GonUVg86XAhdGqXSqZAePppd22DYZ53Ygl3UGqIJEVf4Rbtqu2ffnSDNWAtmOq7vDu1SNSGcqv_TTl2w6Jajbt6QNL9-uA0mvbKj5T39TkIeJwrV0TU/s1600/Simpsons+doughnut+day.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOisXboHAnwGZCfH_Zm-l03p-GonUVg86XAhdGqXSqZAePppd22DYZ53Ygl3UGqIJEVf4Rbtqu2ffnSDNWAtmOq7vDu1SNSGcqv_TTl2w6Jajbt6QNL9-uA0mvbKj5T39TkIeJwrV0TU/s320/Simpsons+doughnut+day.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5478926134868992610" /></a>The first version of this delicious fried dough was brought to us by Dutch immigrants, originally called ‘oily cakes.’ The love affair grew from there and at Chicago World’s fair in 1934 (I’ve always been intrigued by these . . ) the doughnut was declared “the food hit of the Century of Progress.” My, how we have grown!<br /><br />That brings us to Doughnut Day, which was created by a group of thoughtful women from the Salvation Army. During WW1, as a fundraising effort to bring some Americana to our boys in France, the ladies sent free coffee and doughnuts for all the troops. Hence Doughnut Day was born.<br /><br />Now that you've had your history lesson for the day, go forth and consume the fried goodness. Below are locations where you can get free doughnuts. Only two apply to our area (Krispy Kreme and Dunkin' Donuts) but I thought I would give the other delicious spots a shout out! <br /><br /><strong><a href="http://www.krispykreme.com/">Krispy Kreme</a>:</strong> All customers receive a free doughnut. No purchase necessary.<br /><strong><a href="https://www.dunkindonuts.com/Default.aspx">Dunkin' Donuts</a>:</strong> Free doughnut with the purchase of a beverage.<br /><strong><a href="http://www.lamars.com/">LaMar's</a>:</strong> All customers receive a free Ray's Original Glazed doughnut. No purchase necessary.<br /><strong><a href="http://www.shipleydonuts.ws/">Shipley Do-Nuts</a>:</strong> Free glazed doughnut with purchase until noon.Kingsleyhttp://www.blogger.com/profile/14416713933685303391noreply@blogger.com0tag:blogger.com,1999:blog-3132817893792710736.post-38864942228631680202010-06-03T07:55:00.000-07:002010-06-04T06:53:48.721-07:00The Secret's in the Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVENYi89AAv49ogxiW3sfuwchLWLbPVYeOpBvr0oMrGBMQDW71bjhF2m4JjsVhQDk5P3OPWClNT8qqQ7OPGDX2iSD-5Bx_BeVz6WFP5rKdkk2ZWPackDqwxbATJ3jAjBDpJltuubvn1es/s1600/White+cheese+dip+-+compressed.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVENYi89AAv49ogxiW3sfuwchLWLbPVYeOpBvr0oMrGBMQDW71bjhF2m4JjsVhQDk5P3OPWClNT8qqQ7OPGDX2iSD-5Bx_BeVz6WFP5rKdkk2ZWPackDqwxbATJ3jAjBDpJltuubvn1es/s200/White+cheese+dip+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5478660612990131186" /></a>I lived in Washington, D.C. for about a year, and during that time, it was nearly impossible to find a Mexican restaurant in the city that served white cheese dip. Sure, restaurants had cheese dip on the menu, and I made the mistake of ordering it a couple times. When a bowl of bright orange glop (sometimes with diced, canned tomatoes or ground sausage mixed in) was brought to my table, I would think, "Who ordered this? I asked for cheese dip!" Call me picky or snobby or whatever you want, but the only cheese dip I'll eat is queso blanco, a.k.a. Mexican white cheese dip.<br /><br />Now, I live in the Dirty South again, where white cheese dip is the norm - whew, thank goodness! Also, select restaurants in D.C., like <a href="http://www.loscuatesrestaurant.com/index.html">Los Cuates</a> in Georgetown, have caught on to the white cheese dip phenomenon. But back in the day, I used to quell my frequent cravings by making my own at home in my teeny, tiny apartment in The District. Turns out, it's a super simple process that takes 15 minutes to put together and costs $10 max. For those of you who have always wondered how those Mexican restaurants do it, the secret is in the cheese, my friends. I use white American cheese from the deli counter (Land O'Lakes brand), but you also can use Asadero or Manchego.<br /><br />I made a batch of queso last night for "Glee Club" at Molly's house, and she made <a href="http://affordablefoodie.blogspot.com/2010/03/one-dish-wonder.html">Mr. C's Enchiladas</a> with pulled, roasted chicken instead of beef.<br /><br />Try out the following Queso Blanco recipe the next time you have a fiesta!<br /><br />Note: Obviously, cheese dip is best served warm. Consider cooking and serving it in a crock pot if you have one, especially if you're making a large batch for a big group of friends - it's easier than making multiple trips back and forth to the mircowave!<br /><br /><strong>Homemade Queso Blanco with Fresh Jalapenos (Serves 8)</strong><br /><br /><strong>Ingredients</strong><br /><br />1 lb. white american cheese, cubed<br />1/2 cup milk<br />1 fresh jalapeno pepper, seeded and finely chopped<br /><br /><strong>Directions</strong><br /><br />Place first two ingredients in a small pan or crock pot. Cook over low heat until melted and well blended, stirring occasionally. Once the cheese is fully melted, check the consistency. If the mixture is too thick for your taste, add more milk and continue cooking for a few more minutes. <br /><br />Transfer to a bowl or serve the dip right out of the crock pot. Garnish with fresh jalapeno and serve with tortilla chips and salsa.Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com0tag:blogger.com,1999:blog-3132817893792710736.post-600729278402815552010-05-26T09:01:00.000-07:002010-06-10T15:30:20.523-07:00Foodie Flash: Fill the Grill For 8 at Whole Foods<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uEhpTrA1Icwb_Fv5iwVYHZ8Dfk17JSLKFWiwQ7acGvzb_S7herJmZe2arI_q4GEEgo-JASaHcoRzVEr3q6biMFLDkIQBCezV1yoh71I2cS7eAIwcOomT8BGBPrrOYd7kh005VblepIQR/s1600/WF.png"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uEhpTrA1Icwb_Fv5iwVYHZ8Dfk17JSLKFWiwQ7acGvzb_S7herJmZe2arI_q4GEEgo-JASaHcoRzVEr3q6biMFLDkIQBCezV1yoh71I2cS7eAIwcOomT8BGBPrrOYd7kh005VblepIQR/s200/WF.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5475613369070284002" /></a>Beginning today and running through June 1, Whole Foods is offering a package deal of 8 burger patties (1/4lb), 8 buns (white or wheat), 8 cabot cheddar slices, one seedless watermelon (10-12 lb) and a grilled vegetable pasta salad (2lb) for $20. It's a great deal available at a Whole Foods location near you. We'll know where we'll be all weekend...boozing and eating:) Happy Memorial Day! Get your grill and drink on!Kingsleyhttp://www.blogger.com/profile/14416713933685303391noreply@blogger.com0tag:blogger.com,1999:blog-3132817893792710736.post-86320237505935864992010-05-21T10:30:00.000-07:002010-06-10T15:28:01.875-07:00Pasta Pioneer Style<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTVXG_6wFw8dgTdZoykp36YhfV2KktZHq0_qzQiSd9CkaORHls3KY4IHG7sPpgWoTqgPujm1-clmwmKWchZCHqMNmzJXzFUYTg_RJ0jsJj8pHXYo75mtCW6g7lcdyDRK_uCmmsBs7c1Ya/s1600/chas+files+638%5B1%5D+eat+up.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTVXG_6wFw8dgTdZoykp36YhfV2KktZHq0_qzQiSd9CkaORHls3KY4IHG7sPpgWoTqgPujm1-clmwmKWchZCHqMNmzJXzFUYTg_RJ0jsJj8pHXYo75mtCW6g7lcdyDRK_uCmmsBs7c1Ya/s320/chas+files+638%5B1%5D+eat+up.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473778827659012098" /></a>Here at AF, one of our favorite bloggers, who inspires us day in and day out, is none other than <a href="http://thepioneerwoman.com">The Pioneer Woman</a>. We admire her photographs, her take on life and especially her homestyle cooking . . . oh the cooking. . . I have tried quite a few of her recipes and love them all, but her shrimp linguine recipe really stands out. Unlike my blog partner, the self proclaimed "pasta-a-holic," I'm not a huge fan of noodles. My last meal on earth would definitely not be spaghetti and meatballs (no offense, Kara) <br /><br />This shrimp pasta recipe, however, is perfect for those who do not like the heavy feeling you get in your belly after downing a portion of spaghetti cabanora. It's fresh, it's light, it's SO easy to make and it's delicious! It also involves minimal cleanup and is super affordable. <a href="http://www.wholefoodsmarket.com">Whole Foods </a>was running a special for fresh GA coastal shrimp at 9.99 lb. last week, which was helpful to our budget. Side note: weekly specials as good as that one tend to run out by Wednesday, so be sure to shop early in the week.<br /><br />Our lovely hosts and dear friends, Anne and Martin, allowed us to surprise them with the dish on a Tuesday night where we could show our appreciation for all the many times they let us come over to their house and "be naughty" as Anne would say. Try this dish during the summer for a group of friends - you can't go wrong.<br /><br />Below is The Pioneer Woman's recipe, albeit with a few AF tweaks . We paired the pasta with a Caesar salad and coupious amounts of wine per usual! <br /><br /><br /><strong>Shrimp Linguine (serves 8)</strong><br /><br /><strong>Ingredients</strong><br /><br />1 16 oz. box of linguine<br />3 14.5 oz cans of diced tomatoes (I used low sodium)<br />4 cloves of garlic<br />1 bunch of fresh flat leaf parsley<br />Fresh basil (use the whole package)<br />Kosher salt<br />Freshly ground black pepper<br />Extra virgin olive oil<br />Crushed red pepper flakes<br />Tin foil (or as my dad says, "Silver paper")<br />1 cup of white wine<br /><br /><strong>Directions</strong><br /><br />Preheat oven to 350 degrees F. Devein and wash the shrimp; remove the tails. Cook the linguine to al dente, until the pasta is just cooked and still firm when you bite into it. The only way to get it right is to taste the pasta along the way. Drain the pasta and set aside.<br /><br />As the pasta is cooking, mince the garlic cloves. Heat 2 tablespoons of olive oil in a large saute pan. Add the garlic and cook until it starts to brown. Add the diced tomatoes, white wine, salt and black pepper and cook for 10 minutes. Your kitchen will begin to smell intoxicating at this point. As the sauce cooks, give the parsley and basil a rough chop. <br /><br />Now, assemble your foil pouch, making sure it's very large and very secure. After the 10 minutes are up, take the sauce off the heat, add the shrimp, pasta, herbs. Give it a light toss and pour the mixture into the foil pouch. Secure the foil parcel and place it in oven. Cook for 15 minutes exactly. Remove when done and serve hot. <br /><br />We served the dish right out of the foil! Garnish with crushed red pepper flakes, and leftover fresh parsley and basil to taste. Please enjoy the step by step photos (a la Pioneer Woman) below.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVSfGa_ACDuc7qRiNmsS1ZTxZTTamG51FCaeXDIq4xxrW_1mNGKr1_47K9XCWMsnGO8649ar5gVes7Y4WSpcOlK_T2OZo4gddLOzbMJMF0xSG5ORF30QGqPGfhhc9yy3YeUxVdn_XYmBd/s1600/chas+files+600%5B1%5D.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVSfGa_ACDuc7qRiNmsS1ZTxZTTamG51FCaeXDIq4xxrW_1mNGKr1_47K9XCWMsnGO8649ar5gVes7Y4WSpcOlK_T2OZo4gddLOzbMJMF0xSG5ORF30QGqPGfhhc9yy3YeUxVdn_XYmBd/s400/chas+files+600%5B1%5D.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473780161202635474" /></a> Saute garlic in olive oil.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoT-WLoO2qUTB9ZhCwfaXBdPGds1XMCBBrQbRcs5AtnT-RI4iSAA1fU3V0p5aw9IJnMMLtSzBvgeJrlat3CX2LAOwgGcD-N8iMClCH3nlGwl2se8PPLcIdbxpmgrxOQk_h7W9HfksLUwjn/s1600/chas+files+601%5B1%5D+sauce.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoT-WLoO2qUTB9ZhCwfaXBdPGds1XMCBBrQbRcs5AtnT-RI4iSAA1fU3V0p5aw9IJnMMLtSzBvgeJrlat3CX2LAOwgGcD-N8iMClCH3nlGwl2se8PPLcIdbxpmgrxOQk_h7W9HfksLUwjn/s400/chas+files+601%5B1%5D+sauce.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473781357991649442" /></a><br />Add diced tomatoes, white wine, S&P. Cook for 10 minutes on medium high heat. Intoxicating aromas are about to ensue.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhciaSFhJX0yoSiMjVMlUbimzpqDJTC36do0newYccQWncK8KIabNLFFTwhKagMQpsd3utul3udEjtglEXZFNA7YLb_vpxMGT2xAPh4IsLButfALrrGnpYP7fkNENI95zhxa0JJKHWSK2xt/s1600/chas+files+612%5B1%5D+S%26P.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhciaSFhJX0yoSiMjVMlUbimzpqDJTC36do0newYccQWncK8KIabNLFFTwhKagMQpsd3utul3udEjtglEXZFNA7YLb_vpxMGT2xAPh4IsLButfALrrGnpYP7fkNENI95zhxa0JJKHWSK2xt/s400/chas+files+612%5B1%5D+S%26P.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473783150621338818" /></a><br />After the 10 minutes is up, take the pan off the heat and add the shrimp. Then add the pasta. Give it a quick toss.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbuycipzeKpyCDhwdVrkGXsbD6wPjIKrnqNm8n0c1KvBjjsI3z7SJypjsv32aZZTGgkt_Hvh37KNpR0Rv_5pl8QcTitBFQPUr7bnQUnbnJYDXF6pAqk5pNOzDz_6-GVJYJh9vj6MzQnri/s1600/chas+files+614%5B1%5D+pouring+into+foil.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbuycipzeKpyCDhwdVrkGXsbD6wPjIKrnqNm8n0c1KvBjjsI3z7SJypjsv32aZZTGgkt_Hvh37KNpR0Rv_5pl8QcTitBFQPUr7bnQUnbnJYDXF6pAqk5pNOzDz_6-GVJYJh9vj6MzQnri/s400/chas+files+614%5B1%5D+pouring+into+foil.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473784410131294658" /></a><br />Pour into foil packet. Sorry for the blur - this was an action shot.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNTPam9wyNEDHknAREeXbAIOiULIkoLWZyzqlovH5xTcMaNRgDZhUDX2M1-hBopRtjOrmL7M8tvAPCfBwKYv8b30eDk5S1KN4D7NEEodrb5Ql4QlhA2MOUXy2uwWCLc1xKo77xc2T5t-A/s1600/chas+files+618%5B1%5D+basil+and+parsely+pre+oven.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNTPam9wyNEDHknAREeXbAIOiULIkoLWZyzqlovH5xTcMaNRgDZhUDX2M1-hBopRtjOrmL7M8tvAPCfBwKYv8b30eDk5S1KN4D7NEEodrb5Ql4QlhA2MOUXy2uwWCLc1xKo77xc2T5t-A/s400/chas+files+618%5B1%5D+basil+and+parsely+pre+oven.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473784941159581858" /></a><br />Add the parsley and basil. I would actually do this when it is in the pan and off the heat after you add the shrimp and pasta. I meant to and just forgot. Now, tightly wrap up the foil packet. Place in oven at 350 degrees for 15 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6t1Dk1istwZMDvrKe8_ebmv3DmN5FAuk2lb3pnBsV9p0abEAvGI-VvSqTOrQWP-hgzqUiM1Reajg58Yu7O4i8IS0Q7M0FOCuUvKBwO6Z9-YRdKIkXku9wpWH1iDEg111l0h6_zRVvML_2/s1600/chas+files+638%5B1%5D+eat+up.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6t1Dk1istwZMDvrKe8_ebmv3DmN5FAuk2lb3pnBsV9p0abEAvGI-VvSqTOrQWP-hgzqUiM1Reajg58Yu7O4i8IS0Q7M0FOCuUvKBwO6Z9-YRdKIkXku9wpWH1iDEg111l0h6_zRVvML_2/s400/chas+files+638%5B1%5D+eat+up.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473787149784418658" /></a> Fresh out of the oven. Serve right out of the foil packet and enjoy!Kingsleyhttp://www.blogger.com/profile/14416713933685303391noreply@blogger.com1tag:blogger.com,1999:blog-3132817893792710736.post-86019520134841278652010-05-21T09:20:00.000-07:002010-06-10T15:29:59.131-07:00News Flash: Grand China Deal On Scoutmob<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-NXs4tvcVeyYLUFNmyA1vupf69IwQMiMao6eR9sIyitPa6bThrH-UKkL_CMVerIIaE0z-IrY0ZOHZCy-zO1Ly7VTGBPrq1ueSA9Z2zcm2APBywIHY5BQyb2rhCPDKc697Q27pnhIbwBy/s1600/GrandChina.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 106px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-NXs4tvcVeyYLUFNmyA1vupf69IwQMiMao6eR9sIyitPa6bThrH-UKkL_CMVerIIaE0z-IrY0ZOHZCy-zO1Ly7VTGBPrq1ueSA9Z2zcm2APBywIHY5BQyb2rhCPDKc697Q27pnhIbwBy/s200/GrandChina.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5473760229399838674" /></a>Not only is the owner my landlord (sounds strange, I know), but they make the meanest General Tao's chicken in town. I order it extra spicy with extra veggies. Take advantage this weekend, perhaps for a rainy day delivery or a hungover Sunday dinner, which is my favorite way to enjoy Chinese food. If you are not already on <a href="http://scoutmob.com">scoutmob</a> we highly suggest you sign up today. They have great ATL food deals at all the best spots! You can download the app to your iphone for free.<br /> <br /><a href="http://scoutmob.com">Scoutmob</a> 50% coupon at Grand China.Kingsleyhttp://www.blogger.com/profile/14416713933685303391noreply@blogger.com1tag:blogger.com,1999:blog-3132817893792710736.post-53034411986245242632010-05-17T08:53:00.000-07:002010-06-10T15:29:20.032-07:00News Flash: Atlanta Beer Week in Full Swig<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70G3abKBZNJFnyUzikmaigUInumxQFV_hFB32WtlEiOPJFG7rrGtSQiBgDOogS8fb9EuW2fGVSIIPddQ0Isg7NYlrpsen7PKemC14V94jrsj79SNKAGWmTQW-Fe-CC06gePOBheJ9S0I/s1600/ATL+Beer+Week.png"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 153px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70G3abKBZNJFnyUzikmaigUInumxQFV_hFB32WtlEiOPJFG7rrGtSQiBgDOogS8fb9EuW2fGVSIIPddQ0Isg7NYlrpsen7PKemC14V94jrsj79SNKAGWmTQW-Fe-CC06gePOBheJ9S0I/s200/ATL+Beer+Week.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5472269112028385938" /></a>Calling all craft beer connoisseurs, brew lovers and boozehounds! The first ever <a href="http://s93573.gridserver.com/">Atlanta Beer Week</a> started yesterday and runs through Saturday, May 22. Don't miss the opportunity to take advantage of beer specials, tastings and special pairing menus at beer bars, beverage stores, restaurants, brewpubs and breweries in Atlanta and Athens. Participating venues include Sweetwater Brewing Company, the 5 Seasons Breweries, Young Augustine’s, Green’s Beverage stores, the Brick Store Pub, Abattoir, Bocado, Taco Mac and Muss & Turner’s, among many others.<br /><br />Tonight, flights of beer from Southern Tier and Hopping Frog (two breweries that are new to the ATL) are being served at <a href="www.leonsfullservice.com">Leon's Full Service</a>, and you can score $3 Peronis and a free glass at <a href="http://www.tapat1180.com/home.php">TAP</a> in Midtown tomorrow. We're planning to head to <a href="http://www.theporterbeerbar.com/">The Porter</a> on Thursday when Schmaltz and Mikkeller breweries takeover the bar.<br /><br />Check out the event <a href="http://s93573.gridserver.com/">Web site</a> for more details. Cheers!Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com3tag:blogger.com,1999:blog-3132817893792710736.post-69681710115796616682010-05-05T07:13:00.000-07:002010-06-10T15:28:07.200-07:00Ole! Shrimp Taco Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWnirPpVQIzBENLxFG3lU9QukHZO9Oy1liKL80JGu5eSwtWI8a17LvV9QzvE8oqF4zzKojBIeUwM6ZBYUlEr6We8OjNucAZnJXp_q4pJOFsm-Mf2UJR70p0X2ANWfnY53evk5REZikro/s1600/Shrimp+salad+004+-+compressed.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 171px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWnirPpVQIzBENLxFG3lU9QukHZO9Oy1liKL80JGu5eSwtWI8a17LvV9QzvE8oqF4zzKojBIeUwM6ZBYUlEr6We8OjNucAZnJXp_q4pJOFsm-Mf2UJR70p0X2ANWfnY53evk5REZikro/s200/Shrimp+salad+004+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5467810482663593330" /></a>Happy Cinco de Mayo everyone! In honor of this lively holiday, we wanted to post a recipe that you can prepare at home this evening if you decide to forego the crowded Mexican restaurants. Kinger and I invited our friend, Lisa, over last night for shrimp taco salads and Coronas. Lisa happens to be an amazing cook/fellow foodie and has her own <a href="http://nomtown.blogspot.com/ ">blog</a> with her fiance, Andy, so we were aiming to impress her. We also wanted to make a healthy dish - our calorie intake has increased significantly since we started AF, and we're trying to watch our figures in anticipation of bikini season.<br /><br />We adapted the following recipe from one we saw in this month's issue of <a href="http://www.cookinglight.com/">Cooking Light</a>, substituting honey for maple syrup to sweeten the shrimp marinade/salad dressing and non-fat greek yogurt for light sour cream. We also grilled our shrimp on <a href="http://www.fireandflavor.com/index.asp">Fire & Flavor's</a> Alder Grilling Planks rather than on metal skewers. You will be amazed by the intense, smoky flavor these planks add to the shrimp. It makes a huge difference! Fire & Flavor's founder, Gena Knox, recommends using alder rather than cedar for shrimp because it brings out the delicate flavor of the shellfish. The planks retail for $9.99 for a pack of two 15-inch planks, but Kingsley got a set for free simply by taking advantage of a deal that was advertised in the company's e-newsletter.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQcqxrzKF3SvcEyjgtpSAXiprsZWGcL4Y2QX3msO_nlONYiaRN94psHlzVdvXpzzOgqjefl0TMBKtJttzC9knAriDisTLE2K0_3ihJMyrrxXaTtSdiRj9j5RpBERXnRRhy0KRdQrsXx0/s1600/Shrimp+salad+001+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQcqxrzKF3SvcEyjgtpSAXiprsZWGcL4Y2QX3msO_nlONYiaRN94psHlzVdvXpzzOgqjefl0TMBKtJttzC9knAriDisTLE2K0_3ihJMyrrxXaTtSdiRj9j5RpBERXnRRhy0KRdQrsXx0/s320/Shrimp+salad+001+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5467836103774665490" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PkIoEBv-oelOgqGT-mPnm7YlvmV-GEibQ3F8VMGgI8hhxRI1u73PdChNfSFY20LcjWwbrHrqM4IEoboD7k-H62_nPsbpkHzoD1y8M4V3uYOcZppb9hJg-SI7F2U3O9qgJw6e5rTmV5M/s1600/Shrimp+salad+003+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PkIoEBv-oelOgqGT-mPnm7YlvmV-GEibQ3F8VMGgI8hhxRI1u73PdChNfSFY20LcjWwbrHrqM4IEoboD7k-H62_nPsbpkHzoD1y8M4V3uYOcZppb9hJg-SI7F2U3O9qgJw6e5rTmV5M/s320/Shrimp+salad+003+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5467838563726046866" /></a><br />The ingredients for this dish came to about $30, and the recipe makes enough for six people. Since there were only three of us, we ended up with tons of leftovers. Pair the salad with ice cold Corona Lights with fresh lime slices. Here's the best part...each serving was a measly 228 calories (minus the beers). We guarantee you'll love this meal, and you won't feel like a total heifer after inhaling it!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijlfVXfBLgy4IX9okg5UgGfA1qm4QQSKUvBwwyKx9-85-H9px3O2a9EKLBvTS0ahRmwnZPSQX8A8a6RHOgeATdmNX7GK1TeIJPpDEwmc7vsWoen4IPaW19SiQ4AgQfb7GYQ4agAdnyEM/s1600/Shrimp+salad+005+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijlfVXfBLgy4IX9okg5UgGfA1qm4QQSKUvBwwyKx9-85-H9px3O2a9EKLBvTS0ahRmwnZPSQX8A8a6RHOgeATdmNX7GK1TeIJPpDEwmc7vsWoen4IPaW19SiQ4AgQfb7GYQ4agAdnyEM/s320/Shrimp+salad+005+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5467839315079684162" /></a><br /><strong>Ole! Grilled Shrimp Taco Salad</strong><br /><br /><strong>Ingredients</strong><br /><br />1/4 cup fresh lime juice<br />2 tbsp. extra virgin olive oil<br />1 tsp. ground cumin<br />2 tsp. minced garlic<br />2 tsp. honey<br />2 tsp. chipotle hot sauce<br />3/4 lb. medium shrimp, peeled and deveined<br />2 ears shucked corn<br />1 cup chopped romaine lettuce<br />1/2 cup chopped green onions<br />1/4 cup chopped fresh cilantro<br />1 (15-oz.) can black beans, rinsed and drained<br />3 plum tomatoes, chopped<br />2 oz. baked blue corn tortilla chips (about 1 1/2 cups)<br />non-fat greek yogurt<br />1/4 cup diced peeled avocado<br />1 jar prepared salsa<br />1 container non-fat greek yogurt<br />Lime wedges (optional)<br /><br /><strong>Directions</strong><br /><br />Soak two small cedar planks in warm water for at least 15 minutes.<br /><br />Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 2 tablespoons of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Place chopped lettuce, green onions, cilantro, black beans and tomatoes in a large bowl; set aside.<br /><br />Prepare grill to medium-high heat. Place shrimp on cedar planks. Once grill comes to temperature, place corn on grill. Grill about 10 minutes. Turn corn and add shrimp planks. Grill for 10 minutes or until shrimp are pink and firm. You do not need to turn the shrimp as they cook.<br /><br />Remove shrimp and corn. Cut kernels from ears of corn. Add shrimp and corn kernels to bowl with lettuce and other ingredients. Drizzle reserved lime juice mixture over the salad, and toss gently to combine.<br /><br />Divide tortilla chips evenly among shallow bowls; top each serving with salad. Serve with lime wedges on the side. Guests can top their salad with greek yogurt and salsa to taste.Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com5tag:blogger.com,1999:blog-3132817893792710736.post-74779627375276714652010-05-03T09:53:00.000-07:002010-05-09T07:12:19.486-07:00Wright’s Bacon – Oh, How I Love Thee<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0XM76nXImIfy2u0s1ZzeHGtkxVrwHUGEWzxMca7hpEvpNYNSIPFAoPWu9OniExE-z-iz1KnNxCphqVx35glFZEVxnAF6SzIBkKVpez-_PxKqlGFazGzqRvZiienVxGs3cBATovWU26pm/s1600/Wright_bacon-news.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0XM76nXImIfy2u0s1ZzeHGtkxVrwHUGEWzxMca7hpEvpNYNSIPFAoPWu9OniExE-z-iz1KnNxCphqVx35glFZEVxnAF6SzIBkKVpez-_PxKqlGFazGzqRvZiienVxGs3cBATovWU26pm/s320/Wright_bacon-news.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5467089820364621058" /></a>Wright's Bacon...oh, how I love thee. Let me count the ways.<br /> <br />1) You are so crispy and delicious.<br /> <br />2) You are the perfect combination of smoky and salty goodness.<br /> <br />3) You are the best bacon I have ever tasted in my life.<br /> <br />I love bacon, and I am a true believer that bacon makes everything better. I'm not sure if you all have ever tasted Wright's bacon? If you have, you would know it. In my humble opinion, it is simply the best bacon in the world. My mom got me hooked on Wright's. I am not quite sure at what point she started using it, but I can distinctly remember standing in the kitchen, tasting it and asking with enthusiasm, "Mom, what kind of bacon is this? This is different. This is delicious!" She replied in a matter-of-fact tone, "It's Wright's - the best bacon out there." <br /> <br />So, I'm addicted...everything in moderation of course. It is my suggestion whenever you are in need of some bacon, whether it be for a Sunday morning breakfast or to make some fresh crumbles for your potatoes, turn to Wrights. At AF, Wright's is our preferred brand of bacon. You won't be disappointed. It's available at a <a href="http://www.publix.com/">Publix</a> near you. A 1.5 lb. package costs $4.99, and a 3 lb. package sells for $10.99.<br /><br />Happy frying!Kingsleyhttp://www.blogger.com/profile/14416713933685303391noreply@blogger.com3tag:blogger.com,1999:blog-3132817893792710736.post-40848151866679831452010-04-30T08:24:00.000-07:002010-05-03T09:19:20.671-07:00Food Paparazzi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZj760xwYvk-cbuwx4DkwUaUhPzaBgR-QzkiLBJKSewbuu_0gJtjF-YhPBFvIP7b0omKnXb0RLoRRs_mum_hk3RWoIyLi6GpgmOyoHpMv6jKgeCAxw22xYEDFey9Qdmr7pnAHVg2oAMA/s1600/britney-attacks-paparazzi-2.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 182px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZj760xwYvk-cbuwx4DkwUaUhPzaBgR-QzkiLBJKSewbuu_0gJtjF-YhPBFvIP7b0omKnXb0RLoRRs_mum_hk3RWoIyLi6GpgmOyoHpMv6jKgeCAxw22xYEDFey9Qdmr7pnAHVg2oAMA/s200/britney-attacks-paparazzi-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5466022132869135410" /></a>One of our friends and followers, Casey, was kind enough to send us a link to this <a href="http://abcnews.go.com/Travel/video/food-paparazzi-10518660">ABC News piece</a> about "food paparazzi." Check it out! <br /><br />As food bloggers who value the visual component of dining, we've been taking part in this growing national trend. Given that humans eat with their eyes first, we feel that it's important to include photos of the dishes we sample at local restaurants. Per <a href="http://www.bonappetit.com/blogsandforums/blogs/bafoodist/2010/03/dear-ba-foodist-isnt-it.html">The BA Foodist</a>, a.k.a. Andrew Knowlton, Restaurant Editor for Bon Appetit, we try not to disturb other diners when we're out in public by keeping flash photography to a minimum. <br /><br />What are your thoughts on food paparazzi? Are you cool with food bloggers and other patrons taking pics in restaurants or do you get as angry as Britney Spears during her shaved head phase?Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com3tag:blogger.com,1999:blog-3132817893792710736.post-9615852278443296862010-04-28T07:51:00.000-07:002010-04-28T08:31:43.857-07:00News Flash: Time to Stock Up on Wine at Whole Foods<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxA1SAIF1nDWSvu1Ot_mLl6G87QZ35XZmyChBft7N8mgwPCcCq4ep5T-KZUiSl8HQEpg-Mb0W2UfltlFhU9vI-z9gVuafFdoxEBs9ooQvGFtV25QO8RcLuTrlxI7GkiE_LpUaqH26-1c/s1600/Whole_Foods_Logo.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxA1SAIF1nDWSvu1Ot_mLl6G87QZ35XZmyChBft7N8mgwPCcCq4ep5T-KZUiSl8HQEpg-Mb0W2UfltlFhU9vI-z9gVuafFdoxEBs9ooQvGFtV25QO8RcLuTrlxI7GkiE_LpUaqH26-1c/s200/Whole_Foods_Logo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5465207327063360386" /></a>Heads up wine lovers! <a href="http://www.wholefoodsmarket.com/">Whole Foods</a> offers 20 percent off cases of wine a few times of year, and all stores are holding a Spring sale from April 26 through May 2. Here's how it works: put together a collection of 12 bottles that you like and see significant savings at the register. You can mix and match 12 or more bottles, and the discount even applies to sale prices. There are a few exceptions (like Veuve Clicqout), but most vintages are eligible and there are great deals to be had. I picked up a bottle of <a href="http://www.cecchettiwineco.com/red-tree-california-wines.html">Redtree</a>, a fantastic pinot noir out of St. Helena, California, last night for only $7.99. Kinger and I are going back later this week to put together a case of cheap bottles and split the cost. Call to reserve a case or stop by your neighborhood Whole Foods and talk to one of the wine specialists, who will order and set aside your wine. Happy drinking!Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com3tag:blogger.com,1999:blog-3132817893792710736.post-32944735036567962822010-04-26T16:16:00.000-07:002010-04-27T17:26:16.023-07:00Southwestern with a Twist<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl4Fr1H_JvJUCfvTxJa-1DuCkeX9Q9KeMYMEivEGgcHeSIBTaZHW9m6IVWmOaNyk_uUc6nWwIKNeiHkvgtVcDMx7Qh5RqgkiXCoLSyy-3IfbQ19eUSw1AoOWSKXzNzQj3e8fyGVqsPCpy/s1600/salmon+burritos+055.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl4Fr1H_JvJUCfvTxJa-1DuCkeX9Q9KeMYMEivEGgcHeSIBTaZHW9m6IVWmOaNyk_uUc6nWwIKNeiHkvgtVcDMx7Qh5RqgkiXCoLSyy-3IfbQ19eUSw1AoOWSKXzNzQj3e8fyGVqsPCpy/s200/salmon+burritos+055.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464626685485829442" /></a>Other than French, our favorite fare here at AF is southwestern - we are suckers for anything in this genre. So, when the most foodie–esque person I’ve ever met (name to remain anonymous) made this dish for me years ago, I immediately demanded the recipe. It sounds like an odd pairing: a salmon burrito with bacon? While anything with bacon is typically better in my book, I still had to taste this one to believe it. But I promise if you give this dish a chance, it will become a staple in your cooking repertoire moving forward. <br /><br />The dish itself is easy to make; however, there is quite a bit of prep work, which can be done ahead of time to break it up. Really, the salmon burritos are three dishes combined for one extraordinary result, and it’s wise to consider each part – the sauce, the preparation of sides and the burritos themselves – as three separate recipes as you get started. <br /> <br />I must really like you all a lot because I hate giving this recipe away! This dish has long-since been my very favorite; my "hole in one." But, as Kara says, “It’s for the blog,” so I'm releasing it to the public with love. <br /><br />We paired the burrito with a southwest rice and corn salad with lemon dressing, yet another recipe we had been dying to try in this month’s issue of Bon Appétit! We recommend pairing the food with a homemade Margarita – only fresh lime juice, grand marnier and agave tequila will suffice. When we served this meal last weekend to Beard and Elisha, they brought over the perfect wine pairing, La Crema Chardonnay. It compliments the salmon and is under $15 dollars. Hope you enjoy!<br /><br /><strong>Southwest Rice and Corn Salad With Lemon Dressing (serves 8)</strong><br /><br /><strong>Ingredients</strong><br /><br />1 cup long grain white rice<br />1/4 cup fresh lemon juice (we recommend doubling this)<br />4 tablespoons olive oil (we recommend doubling this as well)<br />1 1/2 cups fresh corn kernels, or frozen corn kernels<br />1 cup chopped fresh poblano chilies <br />1 cup diced seeded yellow bell pepper<br />1 cup 1/2-inch cubes yellow zucchini<br />1 avocado, halved, peeled, diced<br />1/2 cup thinly sliced green onions<br />1/2 cup chopped fresh cilantro<br /><br /><strong>Directions</strong><br /><br />Cook rice until just tender. 12 to 15 minutes. Drain and rinse in cool water. Drain again. Meanwhile whisk lemon juice and 3 tablespoons oil in a small bowl. Season dressing to taste with salt and pepper.<br /><br />Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Saute until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Sprinkle with salt and pepper.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHP88MEtD6wlU39Ruz9NizepNmDJqLE1LBmPHz0D6zwjKGoE1g6G2iDJldYVbsUroComFPZoVXn3_TFoC5fHMTYSBHvRTvR-8HrLPprUKjl_u0jPhL_Jl-_ylfqIklABanF41F-9_Tzarp/s1600/salmon+burritos+021.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHP88MEtD6wlU39Ruz9NizepNmDJqLE1LBmPHz0D6zwjKGoE1g6G2iDJldYVbsUroComFPZoVXn3_TFoC5fHMTYSBHvRTvR-8HrLPprUKjl_u0jPhL_Jl-_ylfqIklABanF41F-9_Tzarp/s320/salmon+burritos+021.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464601049945425426" /></a><br /><strong>Salmon Burritos with Adobe Chipotle Cream Sauce (serves 8)</strong><br /><br /><strong>Ingredients</strong><br /><br />8 small salmon filets (Whole Foods usually has a good deal - look for their "Great Cuts")<br />Ground cumin<br />Ground coriander<br />Salt<br />Pepper<br />Extra virgin olive oil<br />1 cedar plank<br />1 can chipotle chilies in adobe sauce<br />½ cup sour cream<br /><br /><strong>Directions</strong><br /><br />Soak cedar plank in warm water for at least one hour. Rub salmon with extra virgin olive oil. Then season to taste with salt, pepper, cumin and coriander. Place over medium-high heat coals and cook for 15 - 20 minutes until the fish reaches your desired temperature (We prefer ours cooked through but medium rare will work for this recipe). Remove fish from grill and break up the salmon into nice sized chunks for the burritos.<br /><br />While the salmon cooks, mix together chopped chipotle chilies and sour cream. Add sauce from the can to taste. Chill until ready to serve.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDB51pL_EU4YbPxRXE13vV96zZyc6WK3VIeEGqxnU6OyFl-2xRW4GGJ89BhBMXLHm0srBTnRjjyp9sThJ9makgfvQBBkEwR5FWC3N2OW2NiM-PxIxygrKT42KmW0dYT5PLTZ_UiZd_XCw/s1600/salmon+burritos+026+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDB51pL_EU4YbPxRXE13vV96zZyc6WK3VIeEGqxnU6OyFl-2xRW4GGJ89BhBMXLHm0srBTnRjjyp9sThJ9makgfvQBBkEwR5FWC3N2OW2NiM-PxIxygrKT42KmW0dYT5PLTZ_UiZd_XCw/s320/salmon+burritos+026+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464820960308459314" /></a><br /><strong>Build Your Own Burrito Bar</strong><br /><br /><strong>Ingredients</strong><br /><br />1 cup of black beans<br />1 cup of fresh corn, roasted on the grill or sauteed in a pan<br />1 cup sauteed red onions<br />1 avocado, sliced into wedges<br />1 cup freshly cooked, crumbled bacon (We suggest Wrights bacon, it's the best bacon hands down)<br />1 cup diced tomatoes<br />1 cup pickled jalapenos<br />1 cup of adobe chipotle cream sauce (see recipe above)<br />1 cup freshly shredded extra sharp white cheddar cheese<br />8 12" flour tortillas<br />1/2 cup freshly chopped cilantro<br />2 limes, cut into wedges<br /><br /><strong>Directions</strong><br /><br />It couldn't be easier - assemble the toppings and invite your guests to serve themselves from the burrito bar. Avoid over stuffing your burrito. Otherwise, you'll have a heck of a time rolling it. Below are some visuals of the proper way to roll yours. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDgdv7kBSQ6I4FN497FJdsAVroejTTfCShi1yGbrqFK73vLZDjl3ILlKBNK9ZhIsrTVsNCLeTf1Z5SseDflNY9d_itEoM23zBXTeFSwhSSyhpT85wZKGkD6lnO6qN60bDUvBwkTY7LvFF/s1600/salmon+burritos+043.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDgdv7kBSQ6I4FN497FJdsAVroejTTfCShi1yGbrqFK73vLZDjl3ILlKBNK9ZhIsrTVsNCLeTf1Z5SseDflNY9d_itEoM23zBXTeFSwhSSyhpT85wZKGkD6lnO6qN60bDUvBwkTY7LvFF/s320/salmon+burritos+043.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464974635920369970" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUV3ngm96_ldWejAUGlwqgRMUuYtTT7O9irPIs2UAMp5AFBuy0RB8ghPGTq7PMsN29m5_4jvbXco2se6DlOtWpiw8slz-PND1Kqi8w8AVyjRb68wlDJJHhGa6uRiB9WH0w6udkcFkYtBA/s1600/salmon+burritos+046.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUV3ngm96_ldWejAUGlwqgRMUuYtTT7O9irPIs2UAMp5AFBuy0RB8ghPGTq7PMsN29m5_4jvbXco2se6DlOtWpiw8slz-PND1Kqi8w8AVyjRb68wlDJJHhGa6uRiB9WH0w6udkcFkYtBA/s200/salmon+burritos+046.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464975177088246290" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNA_2yiiokYoALIOGdWhGXIXJnwMrJsTYiehQHlxJiys0Cwc-WAfgF7G5VlGj5pmL6FH6qTUAbW3xbfmnU2hntlIEACwJ5f2tE92qmtbJ9VhJL4xB2RJ5Mx3qrJbcRrauQkWXALi3xr4lY/s1600/salmon+burritos+047.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNA_2yiiokYoALIOGdWhGXIXJnwMrJsTYiehQHlxJiys0Cwc-WAfgF7G5VlGj5pmL6FH6qTUAbW3xbfmnU2hntlIEACwJ5f2tE92qmtbJ9VhJL4xB2RJ5Mx3qrJbcRrauQkWXALi3xr4lY/s200/salmon+burritos+047.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464975826960878658" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdgJhWCAHudNEt2hDfOWpGeqWgQ6LvRCUS3vhymiz8NtG_Y2TtlLja_lj85E7aDQrwZMSk5qXHnw-MYq57JxQcyoBCHfGs4eTjD_7z98GnzttYZRlsDqrzTP6vjvrY4kYhiZ2ITuky7dJ/s1600/salmon+burritos+048.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdgJhWCAHudNEt2hDfOWpGeqWgQ6LvRCUS3vhymiz8NtG_Y2TtlLja_lj85E7aDQrwZMSk5qXHnw-MYq57JxQcyoBCHfGs4eTjD_7z98GnzttYZRlsDqrzTP6vjvrY4kYhiZ2ITuky7dJ/s200/salmon+burritos+048.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464976123113087874" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_4-3QlLNTvPF3Q71OViCzX75qGRNl0qckHRuBpigplht1JFQZRkrlhczGXNX8HoFPR5cB6BM8ru81UAd51CXMA0izRiIhqkXmzuLEDgXGnXNvuU8Z7nnbSl2SgCyMQ5Mgh6QeR0ru-15/s1600/salmon+burritos+049.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_4-3QlLNTvPF3Q71OViCzX75qGRNl0qckHRuBpigplht1JFQZRkrlhczGXNX8HoFPR5cB6BM8ru81UAd51CXMA0izRiIhqkXmzuLEDgXGnXNvuU8Z7nnbSl2SgCyMQ5Mgh6QeR0ru-15/s200/salmon+burritos+049.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464976446379229778" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkkAzC0rTE3YfiE4ruVIpEl2AxxUEVfxWFsBzm8kSqhyphenhyphen-7PQYoM1CJnoCwD492AAO24ceHfc3U0YSvl-u5guIbXri3a1pQhelIG_9_ThBnbyI9ysUdlYEazEwBAKAcP2frI4o7mn293uK/s1600/salmon+burritos+050.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkkAzC0rTE3YfiE4ruVIpEl2AxxUEVfxWFsBzm8kSqhyphenhyphen-7PQYoM1CJnoCwD492AAO24ceHfc3U0YSvl-u5guIbXri3a1pQhelIG_9_ThBnbyI9ysUdlYEazEwBAKAcP2frI4o7mn293uK/s200/salmon+burritos+050.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464976944949260578" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpoecKm0EVcvH7x6MtGUPjPgFvZWJtxK5DnYLSxH3OXa2W1fjn5Konm087K7ibeKEKBmT783a3Y5e-5I524lP6Hs7StuwLHeiKN3OV7BN1CSa_g3XjoDmPZsMoaCuNLYExVkiYLxweFlH/s1600/salmon+burritos+052.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpoecKm0EVcvH7x6MtGUPjPgFvZWJtxK5DnYLSxH3OXa2W1fjn5Konm087K7ibeKEKBmT783a3Y5e-5I524lP6Hs7StuwLHeiKN3OV7BN1CSa_g3XjoDmPZsMoaCuNLYExVkiYLxweFlH/s200/salmon+burritos+052.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464977517470048290" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjf_ddN6X1DxxfqtQy9WnsUpuM3ZG_UhfysNbM9P7zLpl_eSqBB5auaveneBR-Y3dexdwkieKvwehhzxoopC-Sg4vVQO-kWr096Lw9GPpH3FbQ2B7wqx7Wo1_CTNnBlHf3G_cHZB_4_N7A/s1600/salmon+burritos+053.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjf_ddN6X1DxxfqtQy9WnsUpuM3ZG_UhfysNbM9P7zLpl_eSqBB5auaveneBR-Y3dexdwkieKvwehhzxoopC-Sg4vVQO-kWr096Lw9GPpH3FbQ2B7wqx7Wo1_CTNnBlHf3G_cHZB_4_N7A/s200/salmon+burritos+053.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464977797939035650" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRv-sV8e3XwkFNo0ubslIyHfMkkmE01qgt4yiVt-2bInejvxCFocRe0Zuy0-wiq159QBDBWbFoyYc3jDVt39pw7omskTkG2hLg87SgGNN2OjtISQ1saxotH_OrwdX5pq31hnzTDsKR01Yk/s1600/salmon+burritos+054.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRv-sV8e3XwkFNo0ubslIyHfMkkmE01qgt4yiVt-2bInejvxCFocRe0Zuy0-wiq159QBDBWbFoyYc3jDVt39pw7omskTkG2hLg87SgGNN2OjtISQ1saxotH_OrwdX5pq31hnzTDsKR01Yk/s200/salmon+burritos+054.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464978062980316050" /></a>Kingsleyhttp://www.blogger.com/profile/14416713933685303391noreply@blogger.com9tag:blogger.com,1999:blog-3132817893792710736.post-72185322004410386862010-04-22T11:32:00.000-07:002010-04-26T06:39:08.296-07:00News Flash: Cheap Eats at Food Truck Rally Tonight<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfv_1NzdHyaNPgTYw1xg9CjEjDHah1yzsO6rLR_s7K9PYchk-FvN0I-O-jbKELe48rUgqUlFY-SZuFFJm6fV9gt9fRXCcEkGLGJ8Pehu9cioXHgpMOcijg87xVBmtxOUwzXtgyh9b2QCw/s1600/SJ_logo.gif"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 126px; height: 164px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfv_1NzdHyaNPgTYw1xg9CjEjDHah1yzsO6rLR_s7K9PYchk-FvN0I-O-jbKELe48rUgqUlFY-SZuFFJm6fV9gt9fRXCcEkGLGJ8Pehu9cioXHgpMOcijg87xVBmtxOUwzXtgyh9b2QCw/s200/SJ_logo.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5463034887348987298" /></a><br />Souper Jenny is hosting an underground food truck event tonight in its Buckhead parking lot. Local vendors like Taqueria del Sol, Artichoke Bliss, The Pickle, the King of Pops and Souper Jenny (duh) will be selling their delicious fare, and most items will be priced at $5 or less. Please come out to eat on the cheap and support this burgeoning movement. The vendors accept cash only, so don't forget to hit the ATM on your way there. It's sure to be a delicious gathering!<br /> <br />56 E. Andrews Dr., Buckhead <br />6 - 9 p.m.Kingsleyhttp://www.blogger.com/profile/14416713933685303391noreply@blogger.com3tag:blogger.com,1999:blog-3132817893792710736.post-82919263158954284452010-04-21T12:45:00.000-07:002010-04-26T10:34:43.317-07:00A Cure for the Common Dessert<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJza9_iRuHMCdV7hPSkglM-rKtQKcfk0drxjI_Mb3_VZ2dGx0p927lICG3RYbjis3L67Y5BwHltSQZER0ifEqVI2LJZaZt-F0QY5sC65B68PQbKMKpAiObUW24C5MxMRYrtDvIO_LLBY/s1600/Crumble+1+-+compressed.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJza9_iRuHMCdV7hPSkglM-rKtQKcfk0drxjI_Mb3_VZ2dGx0p927lICG3RYbjis3L67Y5BwHltSQZER0ifEqVI2LJZaZt-F0QY5sC65B68PQbKMKpAiObUW24C5MxMRYrtDvIO_LLBY/s200/Crumble+1+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5462681734390196770" /></a>As news about our blog slowly spreads, many of our friends are expressing interest in securing a dinner invitation from The Affordable Foodie. We're absolutely thrilled by this turn of events and are trying to entertain small groups (Kingsley's apt. only holds about 8) on a regular basis. After all, there's nothing better than chowing down on good food with good friends, and we have so much fun cooking for the people we love! However, with recognition and attention comes pressure to perform.<br /> <br />Last weekend, our friends Elisha and Casey (a.k.a. Beard, his Majesty the Rev. Zilla, Beardinator, Casey #1, etc.) came in from D.C. for a short visit. Kinger and I decided to dazzle the engaged couple, my brother David and Mr. C with some sophisticated dishes we saw in the May issue of Bon Appétit. We ended up making a Strawberry and Rhubarb Crumble for dessert, which turned out very well if I do say so myself.<br /> <br />According to Bon Appétit, the crumble is the British version of the American crisp. All I know is that it's one of the simplest desserts I've ever made and delivers a huge payoff. It took me less than 30 minutes to put the dish together, and it cooked while we were eating our dinner. This recipe easily feeds at least 10 people for only $10. It also features the classic combination of tart rhubarb, which is in season right now and available at any local farmers market, and sweet strawberries. We did not include the hazelnuts that are part of the Bon Appétit recipe to our streusel topping because Casey isn't a fan, but feel free to add them if you're looking for some extra crunch.<br /> <br />Don't even attempt to enjoy this dessert without ice cream. I don't care if you're lactose intolerant, trying to lose weight or just don't like ice cream. The value of adding a cool, creamy component to the warm crisp is too great to ignore.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLil2ktbBdr_BVSU3BuiHuPdTVkzs3vWhotbwShaqahszOBSkIl7B7yGTRyHUpxXPXMtaZ4Xsf4W-2MLIPL133NYexqSK6n1wpr527dLmis3ax_wgzm7b0alF0THSslwewPBYhBmCJB3c/s1600/Crumble+3+-+compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLil2ktbBdr_BVSU3BuiHuPdTVkzs3vWhotbwShaqahszOBSkIl7B7yGTRyHUpxXPXMtaZ4Xsf4W-2MLIPL133NYexqSK6n1wpr527dLmis3ax_wgzm7b0alF0THSslwewPBYhBmCJB3c/s320/Crumble+3+-+compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5462682131689500098" /></a><br /><strong>Strawberry and Rhubarb Crumble</strong><br /><br /><strong>Ingredients</strong><br /> <br />3/4 cup all purpose flour<br />2/3 cup plus 1/2 cup sugar<br />Large pinch of salt<br />6 tbsp. (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes<br />1/2 cup old-fashioned oats<br />1/2 cup husked hazelnuts, toasted and coarsely chopped (optional)<br />1/2 vanilla bean, split lengthwise<br />1 lb. fresh strawberries, hulled and halved (about 4 cups)<br />12 oz. rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2 inch-thick pieces<br />Vanilla ice cream<br /> <br /><strong>Directions</strong><br /> <br />Combine flour, 2/3 cup sugar and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. NOTE: Topping can be made one day ahead. Cover and chill. Also, the strawberries and rhubarb can be cut up in advance, but do not mix it with the other ingredients any sooner than 30 minutes before baking. Otherwise, you'll end up with a soupy crumble (not ideal). <br /> <br />Preheat oven to 375 degrees F. Butter 11 x 7 x 2-inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean and whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.<br /> <br />Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls and serve with ice cream.Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com6tag:blogger.com,1999:blog-3132817893792710736.post-13334888362096501462010-04-14T13:03:00.001-07:002010-04-28T08:23:46.879-07:00News Flash: Save at ATL Whole Foods Locations Tomorrow<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNY8xiBdKAOyM-5PY_6AhYt5YqNpH5G_6I4jCANwlKOKGBDvpJLOZSk7FUJT32Txt7BYsdFMj7fxuGs62lchFWvNT7jHXJdeEd_ZFcszu_c-fWWrsiqsxm9Sc-HDvnyY43naInqwfYM-U/s1600/Whole_Foods_Logo.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNY8xiBdKAOyM-5PY_6AhYt5YqNpH5G_6I4jCANwlKOKGBDvpJLOZSk7FUJT32Txt7BYsdFMj7fxuGs62lchFWvNT7jHXJdeEd_ZFcszu_c-fWWrsiqsxm9Sc-HDvnyY43naInqwfYM-U/s200/Whole_Foods_Logo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5460090082832816818" /></a>We just got word that all Atlanta Whole Foods locations are waiving the sales tax at the checkout counter tomorrow, April 15. It's a great opportunity to hit the salad bar/prepared foods counters for dinner, stock up on your favorite pantry items and frozen goods or treat yourself to some amazing cheeses sans tax!Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com2tag:blogger.com,1999:blog-3132817893792710736.post-26923074707795270602010-04-13T19:30:00.000-07:002010-05-07T08:05:36.079-07:00Throw One on the Grill<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9kJ8npM9qz0K89W7gGuQaLIUtWYsYE-7RNzI8yBIULb_k9vBsng74p7Spwg27L0gsfDS6vpTzfPWtgVrbKhbSBNATJdfZIUJqkJ67HvEjk43O2sZ-MJ7YoeWN30iMRAVYIMUFRfgYyo/s1600/flank-steak_compressed.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9kJ8npM9qz0K89W7gGuQaLIUtWYsYE-7RNzI8yBIULb_k9vBsng74p7Spwg27L0gsfDS6vpTzfPWtgVrbKhbSBNATJdfZIUJqkJ67HvEjk43O2sZ-MJ7YoeWN30iMRAVYIMUFRfgYyo/s200/flank-steak_compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5460387527435849794" /></a>The weather is warm, which means it's finally time to grill out! Last week, we decided to try out a super simple flank steak recipe. Here at AF, we like our meals to be quick to prepare but also impressive and flavorful. Our entire Spring/Summer grilling menu meets all of those critera and also happens to be incredibly affordable, feeding four people for only $20.<br /> <br />The flank steak is best served medium rare and sliced thinly across the grain. Our two-ingredient marinade tenderizes the meat and gives it a sweet and tangy, Asian-inspired flavor. Our sides: grilled aspargus, which is in season right now, and veggie kabobs made with zucchini, yellow squash, red and yellow sweet peppers and red onions. We seasoned the kabobs with olive oil, kosher salt and freshly cracked pepper. These dishes are a synch to make, so fire up your grill and give it a shot!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ktFhvShyjK1pm9Txl8ysF9uh4eAYK6F5uCOS0o8rJ9LobgwEg5cYnagM3Y_qeezIY6iyNSAsrugw56Ja_UsMSLKQV-e_OKM8l0YwIPSCyDfMpY_agTc3upE5rtTOx_CP_zc3kvRyjR8/s1600/kabobs_compressed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ktFhvShyjK1pm9Txl8ysF9uh4eAYK6F5uCOS0o8rJ9LobgwEg5cYnagM3Y_qeezIY6iyNSAsrugw56Ja_UsMSLKQV-e_OKM8l0YwIPSCyDfMpY_agTc3upE5rtTOx_CP_zc3kvRyjR8/s320/kabobs_compressed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5460387672338359858" /></a><br /><strong>Ingredients</strong><br /><br />2 - 3 lb. flank steak<br />About a 1/2 cup of low-sodium Kikkoman teriyaki sauce<br />About a 1/2 cup of any brand of red wine vinaigrette salad dressing/marinade<br />3 cloves of garlic (minced)<br />One bunch of asparagus<br />1 red bell pepper<br />1 yellow bell pepper<br />1 red onion<br />1 large zucchini<br />2 yellow squash<br />4 skewers (metal or wooden will work; if you use wooden skewers, soak them in water for about 15 minutes before use)<br /> <br /><strong>Directions</strong><br /><br />Cover flank steak in the teriyaki sauce and red wine vinaigrette. Add minced garlic on both sides of steak. Let steak rest in marinade at room temperature for 30 minutes to an hour. In the meantime, fire up the grill to medium high heat. Add asparagus and veggie skewers and grill to your liking (we prefer ours crispy).<br /> <br />While grill is still hot, add steak and grill over medium high for 6 minutes on each side. Serve hot and enjoy.<br /><br />*Also great to try for fajitasKingsleyhttp://www.blogger.com/profile/14416713933685303391noreply@blogger.com1tag:blogger.com,1999:blog-3132817893792710736.post-25170252142593700442010-04-06T10:59:00.000-07:002010-04-06T15:28:25.776-07:00Recipe Magic from Real SimpleAs much as we love to cook at the Affordable Foodie, it can be really hard to decide what to make for dinner night after night. It's especially challenging during the week when time is limited. We often need an easy recipe that we can throw together quickly when we get home from work, happy hour or the gym. Ideally, whatever we cook will satisfy our current cravings and incorporate basic ingredients we already have on hand.<br /><br />Thanks to our friend, Shana, we just discovered <a href="http://www.realsimple.com/food-recipes/dinner-15-minutes-selections/index.html?xid=RS-round-table-04-01-10-dinner-in-fifteen-tool">Dinner in 15 Minutes Flat</a> from <a href="http://www.realsimple.com/">Real Simple</a>, and we're already obsessed! With three clicks of the mouse, the Web site pulls up a customized list of recipes from Real Simple's collection based on your favorite ingredients and cooking style. The best part is all of the recipes are budget-friendly and take 15 minutes or less to make.<br /><br />We could spend hours playing around with the different categories like Cheese and Breakfast for Dinner, Vegetables and Surprise Me or Pasta and 5 Ingredients or Less. Have fun and let us know what 15-minute Real Simple recipe you're dying to try!Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com2tag:blogger.com,1999:blog-3132817893792710736.post-34659354588835876212010-03-30T12:20:00.000-07:002010-04-02T10:56:48.756-07:00When Bread is Banned<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUNmLzLzJtQHPu67A4XF4O2JAv6RRKVM5GHlEMak5tikpZxM4K0HPyyHFx6DkmBntp7iZgQkfJrfKZqE3MQrrDWSbiDc-siPfkQy09u9II67MHlmAw2vGsGjnkRqa9-LIWaezaEA9VCA/s1600/070.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUNmLzLzJtQHPu67A4XF4O2JAv6RRKVM5GHlEMak5tikpZxM4K0HPyyHFx6DkmBntp7iZgQkfJrfKZqE3MQrrDWSbiDc-siPfkQy09u9II67MHlmAw2vGsGjnkRqa9-LIWaezaEA9VCA/s200/070.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5454992620725592322" /></a>A little something about me: I come from a bi-religious family (my mom's Catholic and my dad's Jewish), and we celebrate every holiday out there.<br /><br />As a result, I've been to many a Passover Seder in my day. When my brothers and I were younger, we hated Passover with a passion because it meant we were trapped at the dinner table for hours at a time, forced to ask some really weird questions (like "Why do we open doors?") out loud in front of everyone and made to forego perfectly good leavened bread.<br /><br />Now that we're all old enough to enjoy alcohol, it's another story. We love Passover! During which other holiday (Christian, Jewish, Muslim, whatever) are you required to drink 4 glasses of wine within the span of 1 hour in the name of good faith? It is binge drinking at its best.<br /><br />During my childhood, Passover usually involved bad food. Thankfully, things have changed now that my family has secured an annual invitation to celebrate the occasion at Gloria's house. Gloria is a close family friend, an amazing cook and a food stylist who has rubbed elbows with the likes of Paula Deen, Giada De Laurentiis and countless other celebrity and local chefs. Check out what Gloria served at her Seder this year:<br /><br />Naturally, it all started with a healthy serving of Matzoh.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC4pe0O_ERu87VKLWUmOMFpgbqG-X5D2h4gnFP9lmaef3dkO1hKtH0Td6YjVPBAK69cHNwhYAG9EyWHbElCMWlCJ2sZa2Rn5tMd0sblJJq_AlGuNl1ZH47B3Sa9sdm1-318V01iOsiNaE/s1600/077.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC4pe0O_ERu87VKLWUmOMFpgbqG-X5D2h4gnFP9lmaef3dkO1hKtH0Td6YjVPBAK69cHNwhYAG9EyWHbElCMWlCJ2sZa2Rn5tMd0sblJJq_AlGuNl1ZH47B3Sa9sdm1-318V01iOsiNaE/s320/077.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5454993502711482450" /></a><br />Gloria served roasted lamb with Harissa sauce (untraditional for Passover but a really nice change of pace) and on the side, roasted spring vegetables including fennel, artichoke hearts and celery root.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpsISDLIWgD_eBNtKkt975UPXWW5soVt5QxH75GbOR28auYED9s1pq0G4_CwazGOrVppxfoYX_OPq1RAMRz5pth4lrdBVy2X6HRHQ90mjrzVPrfsp2qU-OQ4kX-sG1WiIoNNGQXKaMqc/s1600/072.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpsISDLIWgD_eBNtKkt975UPXWW5soVt5QxH75GbOR28auYED9s1pq0G4_CwazGOrVppxfoYX_OPq1RAMRz5pth4lrdBVy2X6HRHQ90mjrzVPrfsp2qU-OQ4kX-sG1WiIoNNGQXKaMqc/s320/072.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5454994244242233106" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPO2vDdR4HkqLySWcqqg_K6qDdkP2_-SV3fqcz3gRI1fswyi9a3RhsTDxOEB2l_p_tgBaI9wyWP0Tdb3hotIs2YCzkLWhwq4-gar2gsawevmbWxF1yAVQaF_ww8FciOQ74EuLtNXnIOc/s1600/071.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPO2vDdR4HkqLySWcqqg_K6qDdkP2_-SV3fqcz3gRI1fswyi9a3RhsTDxOEB2l_p_tgBaI9wyWP0Tdb3hotIs2YCzkLWhwq4-gar2gsawevmbWxF1yAVQaF_ww8FciOQ74EuLtNXnIOc/s320/071.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5454995128551478482" /></a><br />Here's my full plate, complete with squash casserole (What? There weren't any breadcrumbs in it), roasted potatoes and Moroccan chicken:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWlB26YDZBv8PWCaWw-NbvDtJWctM4HUjKg-Nhz58iFvBf6AbPqJfNcVNCEj_HUy4C6qGBh1B3slhbpBss4Cvs-0JZahHHmuAvcVPNsVdUFi2N85fdUa4F5PY-p-EPnfEP71_xXRZpME/s1600/074.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWlB26YDZBv8PWCaWw-NbvDtJWctM4HUjKg-Nhz58iFvBf6AbPqJfNcVNCEj_HUy4C6qGBh1B3slhbpBss4Cvs-0JZahHHmuAvcVPNsVdUFi2N85fdUa4F5PY-p-EPnfEP71_xXRZpME/s320/074.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5454995699781525986" /></a><br /><br />The meal ended with a plethora of desserts made by Judy, another family friend and amazing cook. I had a huge plate of chocolate almond cake, lemon sponge cake with a lemon curd sauce and a whipped cream icing, homemade lady fingers dipped in dark chocolate and decadent chocolate mousse.<br /><br />By definition, Passover (The Feast of Unleavened Bread) can't take place without matzoh. On Monday, we had matzoh ball soup as a first course. It just so happens that this soup is comforting, delicious and super affordable regardless of when you eat it. Run to the store, grab some matzoh meal and enjoy!<br /><br />*The recipe below is from <em>How to Cook Everything</em> by Mark Bittman. Feel free to add shredded leftover chicken and more vegetables if you're looking to turn it into a main course.<br /><br /><strong>Chicken Soup with Matzoh Balls</strong><br /><br /><strong>Ingredients</strong><br /><br />3 eggs<br />6 to 9 cups good chicken stock<br />1/4 cup minced or grated onion<br />1/4 cup melted rendered chicken fat or canola or extra-virgin olive oil<br />1/2 teaspoon salt<br />1/2 teaspoon freshly ground black pepper<br />1 cup matzoh meal, approximately<br />4 carrots, peeled and cut into chunks<br />Chopped fresh parsley leaves for garnish<br /><br /><strong>Directions</strong><br /><br />Beat together the eggs and 1/2 cup of the stock. (If you would prefer very light matzoh balls, separate the eggs and beat the yolks with the stock. Beat the whites until almost stiff and fold them in after adding the matzoh meal.)<br /><br />Stir in the onion, fat, salt, and pepper. Add the matzoh meal; the dough should be quite moist, barely stiff enough to make into balls. If it is too moist, add a little more meal. <br /><br />Cover the mixture and refrigerate for an hour or overnight. When you're ready to cook, place a large pot of salted water to boil. (You can also cook the matzoh balls directly in your stock, but use the larger quantity of stock; the balls absorb a lot of liquid.) Using wet hands, shape the mixture into small balls, about 1 inch in diameter. Meanwhile, cook the carrots in the 5 1/2 cups stock. <br /><br />Turn the heat under the boiling water to medium—low and cook the balls until expanded and set, about 30 minutes. Set them in soup bowls and ladle the stock and carrots over them, then garnish with lots of parsley.Karahttp://www.blogger.com/profile/02000637112100942392noreply@blogger.com1