Warning to Vegetarians: Stop reading now if the mention of meat makes you the least bit queasy.
Warning to Anyone That Cares About Their Health: Do not eat meals such as this one on a regular basis. For every one of these, there should be at least a week of healthy veggie-filled meals to follow!
I’m almost ashamed to write this blog entry the day after posting a Meatless Monday recipe. I’ve been such a good girl for the past few months, drastically reducing my overall meat consumption on a regular basis in an effort to improve my health and help out our environment. But this meal I am about to describe to you is nothing less than a complete Meatfest. A Meatapalooza if you will.
If you haven’t noticed already, I have a couple of chef crushes, most notably Tom Colicchio. But there’s another bald chef that also gets my admiration- Michael Symon. I first fell for Chef Symon, winner of Food Network’s Next Iron Chef, during his brief stint as host of “Dinner: Impossible“. The specific episode was “Mother’s Day Madness” that had him cooking his mom’s amazing Italian and Greek dishes. He was just so darn cute working alongside his mom…
But anyway- my devotion to him is not what you’re interested in I’m sure. Let’s take a look at last Thursday night’s dinner at his Lola restaurant! As you know, my friend Melissa and I made a pitstop in Cleveland on our way to Pittsburgh for the weekend specifically to eat at Lola. Let me start by saying that I have no regrets in that decision. It was well worth the added cost of hotel room and rental car, and I would do it all over again.
Now brace yourselves as you read through our Meatapalooza menu:
Beef Cheek Pierogi
wild mushrooms, horseradish creme fraiche
My very first pierogi experience and even with nothing to compare it to, I know it was the best pierogi on the planet. The meat was slow braised and just melted in my mouth.
corn, poblano, lime, cilantro
The sweetbreads were the dish I was most looking forward to because of reviews I had read, but I wasn’t blown away. Don’t get me wrong, it was good, but a bit plain. The previous reviews had been during colder months when the sweetbreads are served with blue cheese and mushrooms, so I might need to make a trip back in winter to give them another shot.
Braised Berkshire “Bacon”
peaches, nectarines, scallions, pickled jalapeno
Great contrast of salty, fatty pork belly with crispy sweet fruit.
Smoked Berkshire Pork Chop
chiles, cheesy polenta, bbq onions
I wish I had taken a picture of my plate when I finished. It was quite hilarious. One bone on the plate, almost completely bare of any scraps of meat. That was it. And this pork chop was large. A little salty and just enough fat to make it nice and juicy, perfectly contrasted with the creamy polenta and the sweet bbq onions.
Beef Hanger Steak
pickle sauce, chiles, lola fries
Wow. This was Melissa’s dish and I’m just really happy that she didn’t hog it all! The steak was perfectly seasoned and cooked, and the fries, double basted in lard with rosemary and sea salt, were totally addictive.
6 A.M. Special
french toast, maple-bacon ice cream, caramelized apples
Honestly I would have been happy with just a big bowl of the maple-bacon ice cream. It was the star of the dish.
Melissa and I had a good laugh more than once over the weekend about our Meatapalooza. I’ve never eaten another meal that was anything like this, and as I said in the beginning, would never recommend this on a regular basis. But hey, be healthy a majority of the time and you can afford to do it every now and then. You only live once, right?
2058 E 4th St
Cleveland, OH 44115
As I mentioned last week, I was in Pittsburgh this weekend visiting my friend Rachel. We had a fantastic time, and a full report will come later this week, but for today I’m sharing with you my favorite Rachel recipe. It’s her birthday week, and she’s especially on my mind today because she has a super hot date tonight. She met super hot date guy while we ate heuvos rancheros for brunch yesterday, so as a tribute to her, I give you her delicious vegetarian enchilada recipe:
Rachel’s Vegetarian Enchiladas
1 cup whole grain rice*
1 can corn, drained
1 can diced tomatoes, drained
4-5 wheat tortillas
1/4 cup olive oil
1 finely chopped jalapeno
1 medium onion, finely chopped
1 finely chopped red bell pepper
¾ pkg extra firm tofu, drained and diced into small pieces
1 diced zucchini
1 diced squash
1 cup shredded carrots
2 cups firmly packed spinach
½ cup coarsely chopped walnuts
1 tsp salt
1 tsp pepper
1 Tbsp cumin
1 Tbsp red pepper
1 Tbsp chili powder
cilantro (to taste)
½ cup sour cream
1 cup grated cheese
Cook 1 cup dry rice according to package directions. Add corn & tomato and salt/pepper to taste to the rice when it's cooked. Spread in bottom of casserole dish.
Pre-heat oven to 350. Wrap tortillas in foil and warm in the oven for 5 - 10 minutes.
Cover bottom of a large cooking pan with olive oil and heat on medium until the pan is really hot. Cook for a few minutes: jalapeno, onion, and bell pepper. While this is cooking cut up some cilantro, extra firm tofu, and veggies (zucchini, squash, carrots and spinach). Add walnuts and salt/pepper, cumin, red pepper, and chili powder to taste (about 1 tsp to 1 Tbsp). Add all of this to the pan to cook with your onion/pepper mixture. Cook for about 5 minutes, adding sour cream.
Turn off the heat. Spoon mixture into tortillas, placing each wrapped tortilla on top of your rice.
Cover the whole thing in grated cheese. (Rachel likes to to put sliced mushrooms on top of the enchiladas before adding the cheese- this is totally optional). Bake for 5-10 minutes to warm and melt cheese.
*we like to use Lundberg Wild Blend sold in 16 oz bags at Whole Foods
Photo Credit: Carrots and Knife by darkque9
I’m off on another foodie adventure for the next few days! My friend Melissa and I board a plane to Cleveland this morning for a less than 24-hour stop, then on to Pittsburgh for the rest of the weekend to visit our friend Rachel.
The reason for Cleveland? Michael Symon‘s Lola restaurant. Yes, we are flying to Cleveland and spending money on a hotel room and rental car just to go eat at this restaurant. He serves maple-bacon ice cream for goodness sakes! Seriously, if I can’t be in Nashville for the Bacon Takedown Sunday night, I at least need to get my bacon fix from a man that knows his pork.
Friday morning we’ll head to Pittsburgh where the first item on the agenda is a walking food tour in the historic Strip District. After that, I’m leaving it in Rachel’s hands- and the girl is good with food, so I know we’ll be eating, drinking, and enjoying ourselves thoroughly. I’ll report back next week on our adventures!
photo credit: airplane wing (2005) by Zoagli
In celebration of their 9th anniversary today (9/9/09), Baja Burrito is giving away FREE food*! This is a “while supplies last” kind of deal, and Baja opens at 11 a.m., so you better get your bootie over there for lunch if you want to take advantage.
And what do you know, today is also National “I Love Food Day”. What a great way to celebrate!!!
722 Thompson Lane
Nashville, TN 37204
*Limit one item per customer- but it can be a burrito, a salad, tacos, any meal on the menu. There are just a few exceptions to the giveaway- drinks, queso, beer and popsicles are not included.
Today a new restaurant opens its doors in Nashville, and last night the hubby and I were fortunate enough to get a sneak preview. Arnold Myint
‘s newest creation, the aptly named Suzy Wong’s House of Yum, impressed me even before being seated. As the hostess led us to our seats on the back patio, I drank up the design elements of the space. It’s unique, playful, and warm, with illuminated wall panels and an impressive handpainted dragon holding court over the dining room from the ceiling above.
Once outside we settled into a bank of posh low couches and ottomans, enjoying the beautiful night air in the relaxed space. After just coming off of a full holiday weekend of travel, football, rowdy bars, and loud restaurants, this was the change of pace we needed. Our friendly servers added to the whole pleasurable experience with helpful attitudes and full knowledge of the menu. Ah, the menu. This is what you care about right? Yes, the space is hip and inviting, but the food is what will keep me coming back. With a wide variety of choices ranging from small plates to salads to “Yum Bowls”, there is something for everyone. Here’s the sampling we got:
Asian Wonton Nachos (shown at right)
BBQ Pork, Queso Blanco, Edamame, Cilantro Pico, and Red Curry Crema
Coriander Smashed Avocado
Peanut Sauce Chicken SaladRoasted Pulled Chicken with Peanut Sauce Dressing
Kung Pao Green Beans
If we both hadn’t been completely stuffed at that point, we would have continued ordering and eating because there were so many other items that looked tempting: Crab Wontons with Bacon, Five Spice Pork Ribs, and a Thai Curry Steak Sandwich with cilantro yogurt, charred onions and asian slaw. Oh well, there’s always next time- and there is absolutely no doubt that there will be a “next time” in the very near future!
Suzy Wong’s House of Yum
1515 Church Street
Nashville, TN 37203
Mon-Tues 5 p.m. – 11 p.m.
Wed-Sun 5 p.m. – 4 a.m.
A few weeks ago I received an email with the subject line “Nashville Bacon Takedown” and my heart began to flutter. A cooking contest featuring bacon? I could do this. But to my great dismay I soon discovered that the event is next weekend when I’ll be visiting a friend in Pittsburgh. Why, oh why? And what kills me even more? It’s being held at Aerial, where my husband and I got married last year. I love Aerial, I love bacon, I love cooking. Very sad I can’t attend.
So some of you amateur cooks out there- I beg you- please, please enter this competition! It’s completely free to enter your recipe, and I desperately want to hear all about it from someone who experiences it first hand. Ryan or Erin – I have strong faith in both of you….
Even if you aren’t interested in showing off your cooking skills, at least go and eat as much bacon infused goodness as you can possibly hold. It’s only $15 to sample all of the bacon creations and vote for a winner. The views of the downtown skyline from Aerial’s rooftop terrace on Broadway are enough reason to go even without the added incentive of mouth-watering bacon.
Speaking of mouth-watering, check out this recent video from ABC – spicy bacon truffles, bacon bourbon ice cream, bacon tamales, oh bacon!
Nashville Bacon Takedown
Sunday, September 13th
(private club above Paradise Park Trailer Resort)
$15 to taste all of the entries
Free to enter a recipe
$100 prize to the winner!
To inquire contact Matt Timms:
Photo Credit: BACON! by Dave77459
The weather here in Nashville has been a bit bizarre recently- August is normally pretty scorching hot and humid – but not this one. Much of the month felt like October, our most pleasant month of the year. As we enter into September, same thing. The cool, crisp mornings totally remind me of the San Diego coast, so believe me, I’m not complaining!
Today’s cold dish recipe was created way back when it was so hot and muggy outside that nothing warm sounded appetizing to me. Do you remember those days? I’m not asking for them back again, but just in case we get a few more, these noodles will be making a repeat appearance at my house. Actually, hot or cool outside, it’ll be back soon since it completely satisfies those intense peanut sauce cravings I often get….
Asian Noodles with Chicken and Spicy Peanut Sauce
Serves 4. Adapted from Bitten by Mark Bittman.
8 oz boneless chicken breast, cooked and shredded
1 medium cucumber, sliced 1/4 inch thick, then cut into matchsticks
1 cup shredded carrots
12 oz long pasta (I used whole wheat spaghetti because that's what I had, but you could use linguine or chinese noodles)
2 Tbsp sesame oil + splash
1/2 cup peanut butter
2 Tbsp sugar
3 Tbsp soy sauce
1 tsp minced ginger
1 Tbsp rice vinegar
2 tsp sriracha chile sauce
2 tsp minced garlic
1/2 tsp freshly ground black pepper
Salt to taste
1/4 cup roasted peanuts
2 Tbsp fresh cilantro for garnish
Bring a large pot of water to a boil. (While the water is boiling, you can cut up your cucumbers) Add noodles and cook until barely tender, about 6-8 minutes. While noodles are cooking, in a medium bowl, whisk together 2 Tbsp of sesame oil, soy sauce, rice vinegar, peanut butter, sugar, ginger, garlic, sriracha, and black pepper.
When pasta is done, drain, rinse with cold water and drain again. Toss with a splash of sesame oil. Add shredded chicken, cucumbers, and carrots to noodles.
Pour the sauce over the noodle mixture and toss. Add salt to taste. Transfer to a serving bowl and top with roasted peanuts and cilantro.
If you’re only cooking for two like I am, you’ll have leftovers for the next day’s lunch. The noodles might start to stick together a bit, but I’ve found that if you squeeze a little fresh lime juice on them, it loosens them up and adds a kick of flavor. Enjoy!
Remember that 6 week wine series
at Fido I told you about a few weeks ago? Well, I cannot quit gushing about it to everyone I know. Originally I had scheduling conflicts with Classes 2 and 3, but ended up completely rearranging my calendar after Class 1 because I so thoroughly enjoyed it. There was no way I was going to miss even one class in this series!
There’s no doubt that they will offer this again in the future, so I’ll keep you abreast of the details and dates. If you have even the slightest bit of interest in wine- I mean even the slightest- you should not let this unique opportunity pass you by. Even if you can only do one or two classes, it’s worth it.
For only $25 each week, you get some amazing wines and phenomenal food. Oh, the food. I’m pretty sure that to the average Nashvillian, the mention of Fido brings to mind coffee, not food. But Chef John Stephenson is definitely doing more than blurring the line between coffeehouse and restaurant. Here are what I consider some of the standouts from the first 3 weeks:
Green Goddess Chicken Salad Croute with Avocado, Bacon and Fennel Mustard
Green Chile-Coconut Tamales with Black Beans and Mole Espresso
Medjool Dates with Chorizo and Spicy Tomato Sauce
Handmade Pizzas with Local Organic Heirloom Tomatoes, Organic Peaches, and Gremolata
Green Chile Empanada with Chorizo and Yellow Gingered Salsa
Watermelon, Heirloom Tomato, and Mint Salad with Feta
Local Casserole of Yellow Squash, Shitake Mushrooms, and Red Onion
Fresh Linguine with Lemon Cream, Benton’s Country Ham, Rainbow Chard, and Roasted Carrots
Local Blueberry and Hazelnut Cobbler with Whipped Cream
This is just a small sampling of the dishes we’ve had so far, and I have no doubt that Chef John will continue to outdo himself with our weekly menu.
And of course, I can’t not mention the wine! Vinea Wine Shop is responsible for bringing in our 7-8 wine selections each week, and as a class member they give us 10% off our orders. I’m making my list as the weeks progress and plan to reward myself with a graduation present by stocking my wine rack with all of my new finds. Being more of a red wine kind of girl, white or sparkling wines don’t often touch my lips, but surprisingly, I’ve found more than a few that tickle my fancy:
Castellari “Rovereto” Gavi (Piedmont, Italy)
Astoria Prosecco (Veneto, Italy)
Rivetto Nebbiolo d’Alba (Piedmont, Italy)
Chateau Le Gay ‘Festival’ Rose (Bordeaux, France)
Delheim Cabernet Sauvignon (Stellenbosch, South Africa)
Lancatay Cabernet Sauvignon (Mendoza, Argentina)
Villiera Pinotage (Stellenbosch, South Africa)
Syan Shiraz (Pyrenees, Australia)
As we hit the halfway point of the series tonight, I’m a little sad that we only have 3 classes left to go, but I’m also excited because we’re finally to the topic I’ve been most looking forward to – “The Fruit”. Wine speak can be intimidating, and my friend Melissa and I have struggled each week to come up with the right words to communicate our thoughts on the various wines. Damian, our instructor from Omni Beverages, has promised that it will all come in time– that by the end of the series, words will be flowing as freely as the wine. This evening he’ll be laying out a variety of fruits and teaching us how to use them as descriptors, so the next time any of you drink wine with me, be prepared to watch me show off my new-found language skills. I’ll be waxing poetic about the aroma, bouquet, body and flavor profiles!
If you’re reading this and so fired up that you can’t wait until the next series rolls around, send an inquiry to email@example.com
to see if there are any open spots in the remaining classes (Sept 1st (tonight)
, 8th, or 15th). I promise you will not be disappointed!
1812 21st Ave S
Nashville, TN 37212
Hosted by Omni Beverage, Vinea, and Fido
Photo Credit: Wine Glass by mhaithaca