Happy Friday to you, Bloggies!!
It is the advent of Food Friday! I can't wait to talk food with you all. I have some really good stuff (I hope) this week, and so let's just jump right into it, shall we?
Restaurant:
Blue Fish Oyster Bar
Jacksonville, Fl (Avondale)
What to get: Happy Hour
O.M.G Bloggies. This is a game changer. Though Blue Fish has been on the food scene in Jax for over a year, I think locals are just now starting to realize the potential in this hotspot, and in turn the owners are responding. The Happy Hour is THE BEST in town. Their drinks specials are awesome, don't get me wrong ($4 champagne? Yes, please!), but it is the FOOD that makes it stand out. From 3pm - 7pm every day, Blue Fish offers a drink and food menu at the bar that includes baked brie with truffle oil and herbs for $10, truffle fries with Parmesan for $3, ahi tuna/kimchi/spicy pork tacos for $3, mini filet served over homemade mash $4, oysters on the halfshell for $6/dozen, and on and on and on. Oh, did I mention mini pizzas?? PIZZA! For under $5!! And the kicker? The food is amazing! It is local, it is fresh, it is delish. And the place itself is beautiful. It is like stepping into an artfully designed under-sea dream. Blue jewel tones and aqua touches are the theme, with local art, blue glass installations, and crystal chandeliers round it out. I went there with the BFF for ladies' night out last week, and had two (ok, four) glasses of champagne, a tuna taco, and one (ok, two) orders of truffle fries, and my bill was under $29. CAN'T. BEAT. IT. So, go. Go now. Oh, and did I mention the complimentary valet parking?? In Avondale, no less.
You are welcome.
Recipe:
Sweet & Spicy Chili
This is no ordinary chili, though it eats like any man-pleasing bowl of meaty yummyness. The allspice and white pepper are the secret to this comfort food.
You will need:
1.5 lbs ground beef (I like sirloin, but then I'm fancy like that)
2 cans red kidney beans
1 15ounce can crushed tomatoes
1 large Spanish or sweet onion, diced
2 tsp olive oil
2 tbsp chili powder
1 tbsp white pepper
2 tbsp ground cumin
2 tsp allspice
1 tbsp garlic powder
pinch cayenne pepper
pinch cinnamon
s&p to taste
In a large, high-sided skillet, heat olive oil over medium high heat. Add beef and onions and all spices, and cook until browned and tender. Add beans and tomatoes, and turn heat to medium low. Cook for 10 minutes, stirring occasionally. Turn heat to low, cover and simmer for one hour. Enjoy!
Isn't that the easiest recipe EVER? And it is soooooooooooo good. I like to serve mine with tortilla chips, diced red onion, diced jalapenos, chopped cilantro, and sour cream. And by serve, I mean make myself a huge bowl of it, and then go to town like no one is watching. Which I pray to God they are not because no one should have to see that display.
Also, this is a great recipe to make (probably a double batch) for a party, and set up a chili bar. Guests can help themselves, and I think it lends a fun and casual tone to any gathering. Just be sure to provide lots of napkins.
Now, since I happen to have some made, I am going to excuse myself so I can enjoy the fruits of my labor.
Have a great weekend!
Love,
Shana
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, April 26, 2013
Friday, December 14, 2012
Foodie Fridays Are Here Again!
Happy Friday Bloggies!
Once again, we will put aside the foolishness of others(AKA the foolishness of myself) and talk about FOOD! YUM!
I'm not sure if you can tell by now that I have a slight obsession with food, but I do. I love food. I love food more than almost anything else. My bestie Kristin knows this, because at my Bridal Shower we played the game "How Well Do You Know the Bride?", and one of the questions was, "What is the bride's favorite food?" Well, Kristin knew the correct answer, which was, "Trick question. Shana loves all food." So, thank you to Kristin for understanding me. Also, thank you to Mallory for knowing that my favorite store is Publix. We spoke about this in my last post. I do not think it is weird in the slightest that my favorite store is one in which you can basically purchase nothing but food and things used to prepare food or things used to clean up from preparing food, etc.
Without further ado, your review and recipe for the week.
Restaurant: Mojo's Tacos
Anastasia Boulevard, Saint Augustine, Florida
What to get: Chicken Taco with a side of guacamole
I love me a good taco, and this place rocks at them. It's right there in the name. They are really special because all of their tacos are "double-decker" meaning they use a crunchy taco shell AND a soft flour taco shell on each taco, and use CHEESE to hold them together! I know, right??!! The result is this delicious crunchy, chewy, salty, creamy delectable yummyness that is a party in your mouth. And we have not even broached the subject of the fillings yet. The chicken taco is what I always get, and it is amazing because the chicken is not chunked and therefore harder to eat because it is falling out of the shell. No, they have thought of everything. It is shredded, and marinated in this spicy, zesty sauce. Then they put more cheese, mojo sauce(still trying to get the recipe for this, I believe it is some kind of chili sauce) and pico de gallo. O.M.G. Then, they dump tons of corn chips into a brown paper bag and throw the taco wrapped in foil on top and hand it to you. Like an amped up version of your 3rd grade sacked lunch. Get some homemade guacamole to go with it and you are in for a treat. Of course, they are more than just chicken tacos. They have burritos and salads also. And breakfast!! You can choose shrimp, beef, chicken, tofu, etc. It is important to note here that Mojo's is cash only. But if you forget, they have an ATM right inside. The restaurant is a real island favorite, with a surf theme interior, small tables and a bar top by the window to eat at, and a few select bottled beers for sale. Very casual, very yummy.
Recipe:
The Ultimate Guacamole
Serves 8 regular people, or 1 Shana
I make amazing guacamole, everyone says so. And really, it is so simple. I think people are sometimes afraid of making their own because there are so many options for mix-ins, and also because some people are not used to dealing with avocados. But they are super simple. The best way to tell if an avocado is ripe is that it will be a super dark green on the outside(they start out light green when they are fresh-picked), and it will give ever-so-slightly when it is squeezed GENTLY.
2 Hass Avocados
1/2 red onion diced
1 jalapeno diced
1/4 cup diced tomato
1 1/2 tsp garlic powder
1 tbsp lime juice( I use fresh squeezed, but I won't judge if you use bottled)
salt and pepper
Split the avocados lengthwise, twist to open, and use a small spoon to remove the pit. While the flesh is still in the shell, use a small knife to cut diagonal cuts across, then again in the opposite direction. Do this for all 4 halves. Then, use a regular table spoon to scoop the flesh out of the shells and into a large mixing bowl.
Immediately mix in the lime juice with the avocado. Gently mix in the rest of the ingredients(onion, garlic, jalapeno, tomatoes, salt and pepper to taste) and use a fork to mash the guacamole until only some chunks remain. More lime juice can be added at this point to add acidity and also to keep the guacamole from browning.
Refrigerate for one hour, or if you simply cannot wait that long, serve straight away with tortilla chips and enjoy!
I hope you enjoy Mojo's and your new recipe for homemade guacamole.
Love,
Shana
Once again, we will put aside the foolishness of others(AKA the foolishness of myself) and talk about FOOD! YUM!
I'm not sure if you can tell by now that I have a slight obsession with food, but I do. I love food. I love food more than almost anything else. My bestie Kristin knows this, because at my Bridal Shower we played the game "How Well Do You Know the Bride?", and one of the questions was, "What is the bride's favorite food?" Well, Kristin knew the correct answer, which was, "Trick question. Shana loves all food." So, thank you to Kristin for understanding me. Also, thank you to Mallory for knowing that my favorite store is Publix. We spoke about this in my last post. I do not think it is weird in the slightest that my favorite store is one in which you can basically purchase nothing but food and things used to prepare food or things used to clean up from preparing food, etc.
Without further ado, your review and recipe for the week.
Restaurant: Mojo's Tacos
Anastasia Boulevard, Saint Augustine, Florida
What to get: Chicken Taco with a side of guacamole
I love me a good taco, and this place rocks at them. It's right there in the name. They are really special because all of their tacos are "double-decker" meaning they use a crunchy taco shell AND a soft flour taco shell on each taco, and use CHEESE to hold them together! I know, right??!! The result is this delicious crunchy, chewy, salty, creamy delectable yummyness that is a party in your mouth. And we have not even broached the subject of the fillings yet. The chicken taco is what I always get, and it is amazing because the chicken is not chunked and therefore harder to eat because it is falling out of the shell. No, they have thought of everything. It is shredded, and marinated in this spicy, zesty sauce. Then they put more cheese, mojo sauce(still trying to get the recipe for this, I believe it is some kind of chili sauce) and pico de gallo. O.M.G. Then, they dump tons of corn chips into a brown paper bag and throw the taco wrapped in foil on top and hand it to you. Like an amped up version of your 3rd grade sacked lunch. Get some homemade guacamole to go with it and you are in for a treat. Of course, they are more than just chicken tacos. They have burritos and salads also. And breakfast!! You can choose shrimp, beef, chicken, tofu, etc. It is important to note here that Mojo's is cash only. But if you forget, they have an ATM right inside. The restaurant is a real island favorite, with a surf theme interior, small tables and a bar top by the window to eat at, and a few select bottled beers for sale. Very casual, very yummy.
Recipe:
The Ultimate Guacamole
Serves 8 regular people, or 1 Shana
I make amazing guacamole, everyone says so. And really, it is so simple. I think people are sometimes afraid of making their own because there are so many options for mix-ins, and also because some people are not used to dealing with avocados. But they are super simple. The best way to tell if an avocado is ripe is that it will be a super dark green on the outside(they start out light green when they are fresh-picked), and it will give ever-so-slightly when it is squeezed GENTLY.
2 Hass Avocados
1/2 red onion diced
1 jalapeno diced
1/4 cup diced tomato
1 1/2 tsp garlic powder
1 tbsp lime juice( I use fresh squeezed, but I won't judge if you use bottled)
salt and pepper
Split the avocados lengthwise, twist to open, and use a small spoon to remove the pit. While the flesh is still in the shell, use a small knife to cut diagonal cuts across, then again in the opposite direction. Do this for all 4 halves. Then, use a regular table spoon to scoop the flesh out of the shells and into a large mixing bowl.
Immediately mix in the lime juice with the avocado. Gently mix in the rest of the ingredients(onion, garlic, jalapeno, tomatoes, salt and pepper to taste) and use a fork to mash the guacamole until only some chunks remain. More lime juice can be added at this point to add acidity and also to keep the guacamole from browning.
Refrigerate for one hour, or if you simply cannot wait that long, serve straight away with tortilla chips and enjoy!
I hope you enjoy Mojo's and your new recipe for homemade guacamole.
Love,
Shana
Monday, December 3, 2012
Food Fridays on Monday Because We All Need a Bright Spot Now and Again
Happy Monday Bloggies!!
Ok, so, like I TOTALLY forgot about Food Fridays this past Friday, but it actually works out really well because I went to an AMAZING restaurant on Saturday night which I will now review for you. I feel the fates were on my side with this one, because as we ALL KNOW, Mondays can be drab, and depressing, and sometimes just downright MEAN, so now you all have something interesting(I hope) and funny(please GOD) to read this Monday morning! You. Are. Welcome.
Also, I should let you know that this weekend is mine and Brian's Inaugural Londons' Holiday Party( see, Inaugural BRIAN, not first annual), and so I am all kinds of hyped up because this will be our first big party at our home since we got married and got all of our fancy serving ware and dishes and crystal, blah blah blah. So obviously this means the food must be amazing and must blow peoples' minds because as a married woman I am expected to have mastered the art of cuisine so as to be a good wife and also a good hostess. Not that I am not an amazing cook already, because I am, if I do say so myself. I just have had so much going on lately that I have not cooked EVERY night, like I used to, and am also trying out some new recipes for this party, so those two things combined equals me perhaps not feeling completely confident that everything will go as smoothly as I hope. But my Mom will be here, and let me tell you something about Momma Joanna: she makes miracles happen. My Mother has the ability to turn a ruined recipe, or missing ingredient, or insufficient amount of anything into the most amazing food you have ever put in your mouth. Maybe one day she will pass on the Jedi tricks to me.
Anywhos, what I am saying is that I will try not to wander and get off course with this post. But one last thing! This weekend, I went and printed pictures I had taken in Amsterdam and Chicago, and framed them in fancy frames with mattes and everything, and they look AMAZING. Like, so amazing that I cannot believe I took them and I framed them. So amazing that I should probably be a famous photographer. Just saying. I will post pictures after I hang them on our walls(not so easy, I tend to make tons of mistakes with nails and hammers when I try DIY...which only confirms to me that I am a true Jew at heart and sometimes need help when it comes to handy things).
SO, restaurant! Recipe!
The Purple Olive
A1A South, Saint Augustine, Florida
What to get: Rack of Lamb with port wine reduction
Let me just start by saying I love lamb. If you take me to a restaurant with lamb, chances are that's what I will get. I want to try it everywhere, because it is just so delicious and has this taste that you can't get from beef or pork or anything else other than lamb...lamb lamb lamby yumminess. So, this restaurant is pretty unique in that they have a two-sided menu that lets you either put your own meal together, or choose from the Chef's Selections that are basically the same things from "make your own" but put together in the way the chef thinks they are best. As a cook, I ordered from Chef's Selections because I understand that sometimes you have to trust how someone thinks a meal should be eaten, and go with it. I'm glad I did because the lamb was cooked perfectly. It was red and pink and juicy and tender and hot and crispy on the outside, and just so melt-in-your-mouth delicious on the inside. YUM. The sauce was so luscious and thick, and just sweet enough and spicy enough to add balance, with this pesto on top that had pistachios and mint and garlic, and OMG, I am drooling just thinking about it. Brian had the filet, and it was HUGE. He got the potato and vidalia onion gratin with it, and it just smelled amazing. Usually, he lets me try what he orders(mainly because he always orders my second choice so that I can try two things I want), but this time, I wasn't allowed one bite. So, I know it was one of the best meals he ever had. To risk one of my food meltdowns in a public establishment is serious business. But anyways, the FOOD. They have about 10 different sauces you can get on your meat selection, and so many unique sides to try that it makes it hard to choose. Also, I got a caesar salad with my meal, and it was grilled. Grilled salad people.. Sounds gross, so good. It was charred but not wilted, and had this smoky flavor that just made the tangy bitterness of the dressing pop and dance on my tongue. The cheese melted a little from the heat and it just enhanced the taste of the whole dish. I highly recommend it. Also, they have diver scallops, ALL THE TIME. That's hard to do. I did not get them this time, but I definitely will next time, because YUM. Who doesn't love a fresh scallop?
Recipe:
Curry Chicken Empanadas
What you need:
1lb boneless/skinless chicken breasts
1 1/2 cup plain Greek yogurt
1 tbsp olive oil
2 tbsp curry powder(any kind you want, I like a mild yellow curry)
1 tbsp Garam Masala (the grocery store has a great one in the spice aisle, no need for a specialty store)
1 tsp salt
1 tsp pepper
1/2 cup golden raisins(or more if you like, but start with this)
3 tubes Grands Biscuits(flaky original) - I use these because I am horrible at making dough, and these work really well for making these quickly. But feel free to use your own dough recipe.
3 cups flour
1 egg plus 1 tsp water, beaten.
Preheat oven to 350. Cut chicken breasts into 1/2 inch cubes.
In a large skillet, heat olive oil over medium heat. Add chicken and cook for 6-7 minutes, or until cooked through. Add yogurt, curry powder, garam masala, salt and pepper. Bring to a simmer and taste. Add more curry or garam masala if you like until you get the spice level you want. Cover and simmer for 15 minutes over medium-low heat. Add raisins, stir, and set aside and let it cool.
On a flat surface, sprinkle about 1/2 to 1 cup flour. Open one tube of biscuits at a time. Peel off one biscuit at a time, and using a rolling pin, roll the biscuit until it is flat and a little more than double the diameter. Spoon a rounded tablespoon of chicken mixture onto the middle of the biscuit. Brush a light layer of egg wash around the edge of the biscuit, and fold the biscuit over to make a half-moon shape. Crimp the edge with a fork, and place on a non-stick baking sheet. Repeat until all the chicken mixture is used.
Bake for approx 15-20 minutes, or until golden brown and slightly puffed. Serve warm.
Just so you know, I will be serving these at my Holiday Party, so get excited if you are invited and reading this!!! If you are not invited, then perhaps you should think about why that is. If it's not because I don't know you personally, and therefore, could not invite you because I wouldn't know how to invite you in the first place...then you have some reflecting to do. OR, you are invited and just haven't viewed the Evite yet, JOSHUA.
Either way, I hope you enjoy them.
Love,
Shana
Ok, so, like I TOTALLY forgot about Food Fridays this past Friday, but it actually works out really well because I went to an AMAZING restaurant on Saturday night which I will now review for you. I feel the fates were on my side with this one, because as we ALL KNOW, Mondays can be drab, and depressing, and sometimes just downright MEAN, so now you all have something interesting(I hope) and funny(please GOD) to read this Monday morning! You. Are. Welcome.
Also, I should let you know that this weekend is mine and Brian's Inaugural Londons' Holiday Party( see, Inaugural BRIAN, not first annual), and so I am all kinds of hyped up because this will be our first big party at our home since we got married and got all of our fancy serving ware and dishes and crystal, blah blah blah. So obviously this means the food must be amazing and must blow peoples' minds because as a married woman I am expected to have mastered the art of cuisine so as to be a good wife and also a good hostess. Not that I am not an amazing cook already, because I am, if I do say so myself. I just have had so much going on lately that I have not cooked EVERY night, like I used to, and am also trying out some new recipes for this party, so those two things combined equals me perhaps not feeling completely confident that everything will go as smoothly as I hope. But my Mom will be here, and let me tell you something about Momma Joanna: she makes miracles happen. My Mother has the ability to turn a ruined recipe, or missing ingredient, or insufficient amount of anything into the most amazing food you have ever put in your mouth. Maybe one day she will pass on the Jedi tricks to me.
Anywhos, what I am saying is that I will try not to wander and get off course with this post. But one last thing! This weekend, I went and printed pictures I had taken in Amsterdam and Chicago, and framed them in fancy frames with mattes and everything, and they look AMAZING. Like, so amazing that I cannot believe I took them and I framed them. So amazing that I should probably be a famous photographer. Just saying. I will post pictures after I hang them on our walls(not so easy, I tend to make tons of mistakes with nails and hammers when I try DIY...which only confirms to me that I am a true Jew at heart and sometimes need help when it comes to handy things).
SO, restaurant! Recipe!
The Purple Olive
A1A South, Saint Augustine, Florida
What to get: Rack of Lamb with port wine reduction
Let me just start by saying I love lamb. If you take me to a restaurant with lamb, chances are that's what I will get. I want to try it everywhere, because it is just so delicious and has this taste that you can't get from beef or pork or anything else other than lamb...lamb lamb lamby yumminess. So, this restaurant is pretty unique in that they have a two-sided menu that lets you either put your own meal together, or choose from the Chef's Selections that are basically the same things from "make your own" but put together in the way the chef thinks they are best. As a cook, I ordered from Chef's Selections because I understand that sometimes you have to trust how someone thinks a meal should be eaten, and go with it. I'm glad I did because the lamb was cooked perfectly. It was red and pink and juicy and tender and hot and crispy on the outside, and just so melt-in-your-mouth delicious on the inside. YUM. The sauce was so luscious and thick, and just sweet enough and spicy enough to add balance, with this pesto on top that had pistachios and mint and garlic, and OMG, I am drooling just thinking about it. Brian had the filet, and it was HUGE. He got the potato and vidalia onion gratin with it, and it just smelled amazing. Usually, he lets me try what he orders(mainly because he always orders my second choice so that I can try two things I want), but this time, I wasn't allowed one bite. So, I know it was one of the best meals he ever had. To risk one of my food meltdowns in a public establishment is serious business. But anyways, the FOOD. They have about 10 different sauces you can get on your meat selection, and so many unique sides to try that it makes it hard to choose. Also, I got a caesar salad with my meal, and it was grilled. Grilled salad people.. Sounds gross, so good. It was charred but not wilted, and had this smoky flavor that just made the tangy bitterness of the dressing pop and dance on my tongue. The cheese melted a little from the heat and it just enhanced the taste of the whole dish. I highly recommend it. Also, they have diver scallops, ALL THE TIME. That's hard to do. I did not get them this time, but I definitely will next time, because YUM. Who doesn't love a fresh scallop?
Recipe:
Curry Chicken Empanadas
What you need:
1lb boneless/skinless chicken breasts
1 1/2 cup plain Greek yogurt
1 tbsp olive oil
2 tbsp curry powder(any kind you want, I like a mild yellow curry)
1 tbsp Garam Masala (the grocery store has a great one in the spice aisle, no need for a specialty store)
1 tsp salt
1 tsp pepper
1/2 cup golden raisins(or more if you like, but start with this)
3 tubes Grands Biscuits(flaky original) - I use these because I am horrible at making dough, and these work really well for making these quickly. But feel free to use your own dough recipe.
3 cups flour
1 egg plus 1 tsp water, beaten.
Preheat oven to 350. Cut chicken breasts into 1/2 inch cubes.
In a large skillet, heat olive oil over medium heat. Add chicken and cook for 6-7 minutes, or until cooked through. Add yogurt, curry powder, garam masala, salt and pepper. Bring to a simmer and taste. Add more curry or garam masala if you like until you get the spice level you want. Cover and simmer for 15 minutes over medium-low heat. Add raisins, stir, and set aside and let it cool.
On a flat surface, sprinkle about 1/2 to 1 cup flour. Open one tube of biscuits at a time. Peel off one biscuit at a time, and using a rolling pin, roll the biscuit until it is flat and a little more than double the diameter. Spoon a rounded tablespoon of chicken mixture onto the middle of the biscuit. Brush a light layer of egg wash around the edge of the biscuit, and fold the biscuit over to make a half-moon shape. Crimp the edge with a fork, and place on a non-stick baking sheet. Repeat until all the chicken mixture is used.
Bake for approx 15-20 minutes, or until golden brown and slightly puffed. Serve warm.
Just so you know, I will be serving these at my Holiday Party, so get excited if you are invited and reading this!!! If you are not invited, then perhaps you should think about why that is. If it's not because I don't know you personally, and therefore, could not invite you because I wouldn't know how to invite you in the first place...then you have some reflecting to do. OR, you are invited and just haven't viewed the Evite yet, JOSHUA.
Either way, I hope you enjoy them.
Love,
Shana
Friday, November 2, 2012
Foodie Fridays are here again!
Happy Friday Bloggies!
Once again, in order to celebrate the happiness of Friday, we will not concern ourselves with the foolishness of others, but instead focus on delicious food. You will get one restaurant review and one recipe from my in-progress cookbook. Sounds like the best post EVER, right? Right.
Restaurant:
Metro Diner ( at Jacksonville Beach)
* On a weekend you are going to want to get there by 9am if you want a quick seat, otherwise the wait could be 30min- 1hr. But believe me, it is so worth it. Plus they give you free coffee in the meantime!
What to get: Anything. The food is SO GOOD! But some favorites are Eggs Benedict(they have five varieties) or the Yohala French Toast made with Challa bread, stuffed with fruit and cream cheese and topped with blueberry compote. YUM!!
This restaurant is truly one of the rare places where incredible food meets friendly, quick service and the atmosphere is awesome. You can even bring in your own booze. I will capitalize that for the people just scanning this post. YOU CAN BRING IN YOUR OWN BOOZE. They charge a $5 corking fee, and they will bring you wine glasses, beer mugs, champagne flutes, whatever you want. Kristin and I had champagne with our breakfast and made mimosas!
2 tbsp cinnamon
1pinch salt
1 pinch cayenne pepper(optional)
2 tbsp egg whites
Preheat the oven to 300. In a mixing bowl, lightly beat 3 egg whites until slightly frothy on top. Set aside. In another small bowl, mix the sugar, cinnamon and salt. Set aside.
In a very large mixing bowl, put 2 tbsp egg whites in the bottom of the bowl. Pour pecans over them, and mix completely by hand until all pecans are wet and sticky. Pour sugar mix over them, and then continue to mix by hand until all pecans are covered in the mixture.
Pour onto a non-greased, non-stick baking sheet and bake for 15 minutes. Take pecans out, and using a silicon or non-stick spatula, lightly mix pecans around to get them off the sheet and kind of turned over. Put back in the oven for another 15 minutes. Take out and let cool before you serve. Let them cool completely, like an hour or so, before storing them in an air-tight container.
Merry Weekends,
Shana
Once again, in order to celebrate the happiness of Friday, we will not concern ourselves with the foolishness of others, but instead focus on delicious food. You will get one restaurant review and one recipe from my in-progress cookbook. Sounds like the best post EVER, right? Right.
Restaurant:
Metro Diner ( at Jacksonville Beach)
* On a weekend you are going to want to get there by 9am if you want a quick seat, otherwise the wait could be 30min- 1hr. But believe me, it is so worth it. Plus they give you free coffee in the meantime!
What to get: Anything. The food is SO GOOD! But some favorites are Eggs Benedict(they have five varieties) or the Yohala French Toast made with Challa bread, stuffed with fruit and cream cheese and topped with blueberry compote. YUM!!
This restaurant is truly one of the rare places where incredible food meets friendly, quick service and the atmosphere is awesome. You can even bring in your own booze. I will capitalize that for the people just scanning this post. YOU CAN BRING IN YOUR OWN BOOZE. They charge a $5 corking fee, and they will bring you wine glasses, beer mugs, champagne flutes, whatever you want. Kristin and I had champagne with our breakfast and made mimosas!
Yes, we had cheap champagne. It was what was available at the time of our brilliant idea, and I am not afraid to admit that I occasionally drink what is on sale. I love me a bargain! The only place I do not compromise is my vodka. That is just insulting.
It was a morning to remember. Kristin and I only felt slightly bad that we were getting drunk at 8:30am next to children ( at an adjacent table...we do not have our own crumb-snatchers yet.) But we felt completely indulgent in having a 3 hour breakfast. Seriously, we both left a HUGE tip for the waitress because I could see the panic in her eyes that we kept sitting and sitting and the line was piling up outside with hungry diners.
We had this conversation:
Kristin: I think those people are looking in the window at us because we have been sitting here for so long.
Me: Wave!!
Kristin: I think they're pissed that we won't give up the table. **shouting to people outside** "I have champagne!!" **points to her glass**
Me: I don't think that made it better.
Kristin: Oh, like waving and smiling did? Why don't you go ask if they want your autograph?
Me: We have half a bottle left, I am not going to be an irresponsible citizen and drive with that, and we are sure as shit not leaving it here.
Kristin: Honestly, we're doing them a favor by not contributing to the drunk driving problem. Or driving with an open container. Whatever.
Me: Exactly. ** shouting at people** "Model citizens at this table!" *pointing to both of us*
Kristin: I think that lady just gave you the finger.
So, go to Metro Diner!! Go and eat lots of yummy food and then come back and share your pics!!
Recipe:
Candied Pecans
What you need for each batch:
4 cups pecan halves
1/2 cup sugar2 tbsp cinnamon
1pinch salt
1 pinch cayenne pepper(optional)
2 tbsp egg whites
Preheat the oven to 300. In a mixing bowl, lightly beat 3 egg whites until slightly frothy on top. Set aside. In another small bowl, mix the sugar, cinnamon and salt. Set aside.
In a very large mixing bowl, put 2 tbsp egg whites in the bottom of the bowl. Pour pecans over them, and mix completely by hand until all pecans are wet and sticky. Pour sugar mix over them, and then continue to mix by hand until all pecans are covered in the mixture.
Pour onto a non-greased, non-stick baking sheet and bake for 15 minutes. Take pecans out, and using a silicon or non-stick spatula, lightly mix pecans around to get them off the sheet and kind of turned over. Put back in the oven for another 15 minutes. Take out and let cool before you serve. Let them cool completely, like an hour or so, before storing them in an air-tight container.
Merry Weekends,
Shana
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