Sweet Onion Marmalade

This tangy, sweet onion marmalade is a wonderful condiment that can be used for a variety of meats, poultry, and fish or simply as a spread for sandwiches, breads, and appetizers. This easy-to-make sweet-tart onion jam is great with roasted lamb, chicken liver pate, a charcuterie board or even as a topping for pizza.

We chose yellow onions for this recipe because they are the most popular, and most readily available variety comprising more than 85% of the U.S. onion crop. They are also the best type of onion for caramelizing. Cooking brings out their nutty, mellow, often sweet, qualities when caramelized.

There are even some health benefits associated with this delicious jam as well. Onions are known to reduce inflammation and heal infections, while raw onions encourage the production of good cholesterol (HDL). Onions contain chromium, which helps regulate blood sugar and contain “quercetin,” a powerful compound that plays a significant role in preventing cancer. Phytochemicals in onions work with Vitamin C in the body to increase immunities.

Onion Marmalade
2 tablespoons olive oil
3 medium yellow onions, thinly sliced
½ teaspoon Kosher salt
¼ cup sugar
2 garlic cloves, smashed
2 tablespoons cider vinegar

Heat olive oil in a heavy saucepan or skillet, add onions and salt, and sauté stirring frequently for about 10 to 12 minutes, or until the onions are golden. Add the garlic and sugar, and cook while stirring for 5 more minutes. The point is to cook the mixture until it has achieved full jamminess. If the onions start to get too thick or stick to the pan, add a tablespoon or two of water. Allow the onions to really caramelize. Add the vinegar and cook for 1 minute. Remove from heat, cool and serve.

Store unused portion in an airtight container in the refrigerator for up to 1 week. If you are making for gifts or to store for longer than a week, you should plan to hot pack in canning jars to prolong their shelf life.

Home Cooking with Georgia Grinders

Georgia produces 50% (or more) of the peanuts consumed in the entire nation, and for the first time in history, Georgia boasts its own peanut butter manufacturer. Jamie Foster, known for her NaturAlmond products, has recently launched her Georgia Grinders line of peanut and cashew butters. We had the privilege of attending a dinner at the home of the editor of Pretty Southern to try some amazing dishes prepared by Jamie using her all natural nut butters.

“Our nut butters are perfect for baking, making dips and sauces, churning homemade ice cream and pairing with different cheeses and jams. Depending on what you pair it with, the sweet or savory flavors in the nut butters emerge,” she says. Her true commitment to her products shines through as she chats with us through dinner. She reverently shares that each time she tastes her almond butter that she can feel the presence of her grandfather whose recipe she uses to painstakingly create each jar she makes.

We arrived to find medjool dates that had been stuffed with almond butter and goat cheese, wrapped in bacon, and a wheel of brie topped with jam and almond butter and baked in a puff pastry crust. Both were rich and flavorful with the butters lending the perfect complement to the other ingredients. Our entrée was baked filet of salmon with an almond butter and soy sauce glaze and panko sesame crust with an orzo salad with cashew butter dressing both of which were a fresh and unique twist on these classic dishes. For dessert we had a peanut butter chocolate chip cheesecake and a special after-dinner beverage that originated as a base for a peanut butter ice cream that didn’t quite set properly and the addition of Kahlua. For the record, I preferred it as a cocktail!

We all left with a jar of peanut butter and the recipes for the dishes we shared. I enjoyed the salmon so much, I thought I should share Jamie’s recipe with you all. I plan to try it at home and hope you will too.

1 ½ tablespoons NaturAlmond Almond Butter
1 tablespoon soy sauce (Jamie used Light soy sauce)
1 tablespoon mirin (seasoned rice wine vinegar)
1 teaspoon honey
½ teaspoon fresh ginger, minced
1 clove of garlic, crushed
½ teaspoon hot sauce
1 ½ lb. salmon filet(s)
1/3 cup Panko bread crumbs
2 tablespoons almonds, chopped, sliced or slivered
1 teaspoon sesame seeds
2 teaspoons sesame oil
Salt and pepper to taste

Preheat your oven to 425°F before lining a baking sheet with aluminum foil and spraying with vegetable oil.

In a small bowl, combine almond butter, soy sauce, mirin, honey, ginger, garlic and hot sauce until smooth. Immerse the salmon in the sauce and then place fish on the lined baking sheet. Spread a little more sauce over the top.

In a separate mixing bowl, combine panko breadcrumbs, chopped almonds, sesame seeds, sesame oil, and salt and pepper. Sprinkle the breadcrumb mixture over the fish and bake just until fork tender, about for 12 – 20 minutes depending on the thickness of the filet(s).

While the food items we sampled were complimentary, we received no additional remuneration. The opinions included herein are honest and unsolicited.

Grilled Green Tomatoes with Red Pepper Coulis and Goat Cheese

It is bound to happen. We've been growing tomatoes for years and it is inevitable that in the process of staking, pruning and tying them, you knock an unripe green orb to the ground. With as much work that goes into nurturing each baby tomato to maturity, it is maddening to think of wasting even one especially this early in the season. Sure, the typical Southern solution is to slice it and smother the slices in cornmeal and fry them up in lard and top them with pimento cheese, but we were looking for a lighter, healthier variation.

During the summer, we always seem to have a grill fired up and ready to go, so it was a no brainer to toss a few slices on the grill to see what might happen. Grilling always adds a nice smoky, caramelized flavor to vegetables and we were hoping that green tomatoes would be no different. And, man-o-man were we right! The grill softens the under ripe flesh and concentrates the natural sugars.

As for the pimento cheese which is THE ultimate complement to green tomatoes, we took the two main components (red peppers and cheese) and added lighter versions of those as well.

3 large green, unripe tomatoes
3 large red bell peppers, roasted
3 tablespoons extra-virgin olive oil
1 small shallot, thinly sliced
1 tablespoon champagne or white balsamic vinegar
Kosher salt and freshly ground white pepper
1 cup (8 ounces) goat cheese, crumbled

Prepare a grill for medium-high heat or heat a grill pan over medium-high.

Roast the red peppers directly over the flame of the grill or under the broiler, turning occasionally, until the peppers are blackened all over. Place the peppers in a sturdy plastic bag, seal the bag and let the peppers steam as they cool.

While the peppers are cooling, brush both sides of the tomato slices with olive oil and grill until softened and lightly charred, about 4 minutes per side.

Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers. In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree in a food processor until very smooth. Season the coulis with salt and pepper.

(Cook's note: we used white pepper rather than black so as not to discolor the coulis. Black pepper is perfectly fine to use instead. )

To serve, ladle coulis on the serving plate and lay the grilled tomatoes over the plated sauce. Top the grilled tomatoes with crumbled goat cheese and prepare yourself for a taste sensation.

Technique of the Week: Deep Frying

Deep frying involves fully immersing food in hot oil. It is an extremely fast cooking method, and, despite the use of liquid oil, is best classified as a dry cooking method because it does not involve water. The oil or fat used for deep-frying should have a high smoke point. The smoke point is the point to which it can be heated without smoking. For that reason, shortening, lard, and vegetable, canola, peanut and safflower oils are good candidates, while butter and margarine or not. The temperature of the fat is all-important and can mean the difference between success and disaster. Fat at the right temperature will produce a crisp exterior and succulent interior. If it's not hot enough, food will absorb fat and be greasy; too hot, and it will burn. An average fat temperature for deep-frying is between 325°F and 375°F, but recipes differ according to the characteristics of each food.

Tips and tricks:

• If you are not using a special deep-fat fryer, be sure to use a heavy-bottomed pot or deep sauté pan.
• To allow for bubbling up and splattering, the container should be filled no more than halfway full with oil. 
• If your oil starts to smoke it is too hot, remove the pan from the cooking surface very carefully and allow it to cool down.
• To ensure ingredients are cooked properly, a clip on thermometer is recommended. Oil that is ready will bubble around the edges of a clean, dry chopstick (or other wood stick) when inserted.
• The temperature of the oil will drop when you add your item so add items in small batches to avoid the temperature dropping too quickly. If the temperature drops too quickly, it will result in greasy, uncooked items and longer reheat times.
• Use a slotted spoon and lower items gently to avoid hot oil splashes.
• Drain your item on a paper-towel lined surface and season immediately with salt/pepper.
• Fat or oil used for deep-frying may be reused. Let it cool, then strain it through cheesecloth and funnel into a bottle or other tightly sealed container before refrigerating.
• Save your oil container and after cooling the oil to room temperature, use a fine mesh strainer to strain the oil back into its original container. Store in a cool, dark place or freeze for up to two months.
• When oil is no longer usable, dispose of oil properly. Do not pour used oil down sink! Seal tightly and throw it away or put it in your compost pile.

Tex's Tacos Spices Up Neighborhoods

It's hard to think of a better way to spend a Sunday afternoon than with friends munching on tacos. Members of the Atlanta Food Bloggers’ Society converged on the home of Lauren Patrick, editor of Pretty Southern with our beverages and lawn chairs to enjoy treats from the award-winning and ever-popular Tex’s Tacos food truck that was parked outside her house.

This fully-equipped taqueria on wheels serves a delicious assortment of Tex-Mex treats with bravura and flair. Tex’s Tacos started when two long time friends shared a meal San Antonio. Mac Helms, bemoaning the lack of his Texas favorites in Atlanta, joined forces with Harrison Jones to bring authentic Tex-Mex tacos to his city. They call their take on the Tex-Mex cuisine “Nueva Texicana,” creating a style that is unique & exciting.

The duo spent six months working with chefs to craft their offerings, dedicating as much as a week to perfecting each individual taco. The resulting menu is comprised of fresh, high-quality ingredients and packed with flavor and includes only best tacos, tantalizing quesadillas, chips with salsa and guacamole and their signature Texicana Fries which are lime fries loaded with toppings like grilled onions, queso fresca, and pico de gallo. While the food truck concept is quick-serve, all of their food is made fresh to order and is fully customizable.


We had the option of sampling our choice of tacos. I chose a Carne Asada and a Pastor De Puerco taco and Texicana Fries. The Carne Asada taco had citrus-splashed skirt steak, grilled onions, cheese, guacamole and cilantro, while the Pastor de Puerco contained pork al Pastor, pineapple, cheese, grilled onion and cilantro; both were garnished with copious amounts of fresh cilantro and a fresh lime wedge. The first impression when they hand the tacos out of the window is how good they smelled and how very fresh they looked. The carne asada was earthy and rich while the pork was a bit sweeter with very tender pork. The over the top lime fries were like a variation on nachos with toppings over crispy fries. The generous portion of fries could easily make a meal of their own. Of course they were all the better with a cold cerveza with one of those lime garnishes!

We chatted with neighbors and friends as we devoured our Tex-Mex goodies all the while discussing how convenient and enchanting it was to have a food truck pull right up in front of a home, delight guests and drive away when the party is over. Now for the beauty part, we can and you can too because Tex’s Tacos caters. You invite the guests, select the menu items you want to offer them, give Tex’s the headcount and they do all the rest. Convenient and enchanting indeed!

While the food items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited.

Meatloaf Smeatloaf Romeo Style

“Meatloaf, smeatloaf, double beatloaf. I hate meatloaf.” This quote from the 1983 movie, A Christmas Story could have been taken directly from a scene in our family kitchen growing up. There is a notorious story from my childhood that can still cause my mom’s jaw to set during the retelling.

Upon arriving home from school one day, I noticed that there were two items strategically placed on the kitchen counter: a lump of thawing hamburger and a loaf of Wonder bread. These two ingredients placed in close proximity at this time of the afternoon could only mean one thing, one bad thing: meatloaf.  So being a clever and resourceful daughter, I waited for just the right moment when Mom’s back was turned I nonchalantly stole the bread from the counter and hid it.

Tick, tock, tick, tock; I waited in my room pretending to be doing homework. Nothing. My father arrived home and pleasantries were exchanged; still nothing, until… “Where’s the bread” came a slightly shrill call from my mom. “What bread?” my dad and I replied in unison. “The bread for the meatloaf.” came the brief and definitive explanation from Mom. Dad then made the face; the I-hate-meatloaf-more-than-even-you-do face. I silently mouthed, “I hid it,” to my Dad whose eyes instantly lit up. Mom came trudging down the hall. I was busted, yet, there I stood steadfast and determined not to give in to the mundane meatloaf menace. Low and behold Dad backed me up! “We aren’t really in the mood for meatloaf tonight,” he diplomatically attempted to skirt the issue. Mom retorted something about us never being in the mood for meatloaf. The cards were on the table, all bets were off, the secret was out; "No, in fact, we hate meatloaf and would prefer to never have it again," Dad responded. And we didn’t. Meatloaf was off the regular menu rotation, reserved only for occasions when mom was cooking for herself or for Dom who completely shares her love for the hamburger-bread amalgamation.

Dom, who knows of my meatloaf aversion and typically honors my preference not to ingest the dish, recently needed a meatloaf fix on a stormy, unfriendly evening. He dug out a dusty copy of James Beard’s tome of recipes and set to work at creating dinner. I’ve known him a long time and he knows me; he knew that if he used JB’s recipe, I wouldn’t (couldn’t) dream of protesting. So here is Dom’s variation on meatloaf inspired by the equally indomitable James Beard.

2 pounds ground beef
1 pound ground pork
2 doves of garlic, minced
1 large onion, finely chopped
1 teaspoon salt
1 teaspoon black pepper, freshly ground
½ teaspoon oregano
1 teaspoon jalapeno pepper
½ cup bread crumbs
2 eggs
Thickly-sliced bacon

Mix all ingredients except bacon thoroughly and knead with the fingers until the mixture is very thoroughly blended. Form into a long loaf or cake and press firmly. Arrange enough slices of bacon or salt pork on the bottom of a baking pan to hold the meat loaf. Brush the loaf liberally with a mixture of half ketchup and half yellow mustard and then cross with 2 to 4 additional slices of bacon. Roast at 325°, basting occasionally with more ketchup and mustard, for 1½ to 2 hours, or until the loaf is cooked through.

Once the internal temperature reaches 155°F, the loaf is done and can be removed from the oven.  Let it stand for 10 to 15 minutes before carving to allow the juices to settle. If you want to try my Mom’s and Dom’s favorite preparation, wait until lunch the next day and sandwich a thick slice between pieces of crusty bread.

CulinaryLocal Launch at 1Kept

Imagine how great it would be to see all upcoming culinary events in one place with the added bonus of being able to register to attend them on the spot. This is the concept behind the newly launched CulinaryLocal which is a “curated marketplace for culinary events” bringing together people looking for delicious food and drink events with the companies that offer them. CulinaryLocal.com in a one-stop-shopping site for cooking classes, dinner experiences, wine tastings, food tours, festivals and food-based volunteer projects.

The creators of CulinaryLocal recently hosted a launch party at 1Kept Restaurant in Buckhead to unveil their new market platform and to promote their future Ambassador program available to food bloggers. Thaddeus Keefe, 1Kept co-owner, greeted the group while placing bowls of truffled popcorn on the table. He talked about his commitment to farm-fresh ingredients and more importantly the nurturing of his “family” referring to 1Kept’s “Collective Kitchen” concept. He and his team presented an amazing five-course menu featuring fresh, seasonal produce from the Turnip Truck as well as other locally-sourced ingredients. Each course of was expertly paired with inventive cocktails by the newest addition to the #1keptfamily, mixologist Jonathon Turner.

In teams of two, Yves Neidlinger, CulinaryLocal founder and architect, demonstrated his new fully integrated site, due to launch in a few short weeks as a deviled quail egg with tomato jam and lemon vinaigrette was delivered to each diner. Though tiny, the adorable little morsel was full of flavor and went well with the strawberry infused prosecco creation to match. Crystal Organic’s butterhead and frisee salad dressed with charred Vidalia onion vinaigrette accompanied by smoky bacon lardons, spiced cashews followed with my favorite cocktail of the evening which involved Square One Cucumber, Cocchi Americano, orange liqueur, lemon and cilantro.


A crispy flatbread innovation with fingerling potatoes, broccolini, garlic confit and a creamy house-made ricotta had surprising textures and flavors, while a large sea scallops perfectly seared plated with a carrot puree were as pretty to see as they were to eat. And, that carrot puree is the stuff dreams are made of. I resisted the urge to lick the plate. Last, but most certainly not least, was the artfully constructed Cioppino with roma tomatoes, fresh-off-the-cob corn, and red peppers and laden with calamari, shrimp and littleneck clams. The hefty piece of grilled sourdough was the perfect accessory to ensure that not even a drop of the superb broth went uneaten.

This remarkable menu tasting highlighting 1Kept’s seasonal dishes and new cocktail offerings was the perfect way for Yves to showcase the type of extraordinary events that CulinaryLocal patrons might experience. Even better, CulinaryLocal brings event updates, prices and registration information directly to your inbox. Simply subscribe to CulinaryLocal to be the first know about all culinary events happening in the Atlanta area.

While the food and beverage items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited.

Uncorking a Southern Tradition Wine Dinner

As a major sponsor of the High Museum Atlanta Wine Auction* for the past 18 years, Wells Fargo holds an annual Winemaker Dinner with featured wines from elite vineyards. This year’s dinner, “Uncork a Southern Tradition,” featured a specially-designed menu by Executive Chef of The Barn at Blackberry Farm, Joseph Lenn, paired with wines from CIRQ Estate, Kosta Browne Winery and Realm Cellars.

Chef Joseph Lenn

The evening began with a reception at Descante, the luxurious home of Kelly Loeffler and Jeff Sprecher, and the passing of canapés and glasses of Realm, Ibid.Farella, Sauvignon Blanc, 2014. Guests nibbled quail legs with Alabama white barbecue sauce and house-made potato chips topped with caviar and mingled while admiring the owner’s art collection with pieces by Jean-Michel Basquiat and Carlos Nadal.

Tables were beautiful set in a transparent outdoor tent that allowed a fabulous view of the expansive landscaped property. Introductions and opening remarks were made followed by an appearance by the James Beard Award-winning Chef Joseph Lenn (originator of the refined and rugged “Foothills Cuisine®) made to describe his first dish to be presented: Smoked Sunburst Trout and roasted baby beets plated with yogurt and fresh dill sprigs served with Kosta Browne One Sixteen, Chardonnay, 2013.

Michael Browne, Founder and Executive Winemaker of Kosta Browne Winery shared the humble beginnings of his winemaking experience, which started with a half-ton of Pinot Noir grapes, a used barrel, and an old hand-crank stemmer-crusher. And while Pinot noir’s are his grand passion, this Montrachet-style chardonnay highlights the fabulous Russian River Valley region with its creamy, toasted citrus nuances.

Bowls of crispy, toasted buckwheat with grilled broccolini and roasted carrots with a brilliant red romesco were served with Kosta Browne Giusti Ranch Vineyard, Pinot Noir, 2012 and CIRQ Treehouse Vineyard, Pinot Noir, 2012 as Browne continued to regale diners with stories of days in the circus and golf cart antics with fellow winemaker Juan Mercado, founder of Realm Cellars.

The crowning moment was the arrival of Chef Lenn’s Ribeye Beef Cap served atop crème fraiche with smoked potatoes, wilted greens, goat cheese and leek ash paired with Realm, Farella Vineyard, Cabernet Sauvignon, 2012. As Chef described it, “the beef cap is by far the most tantalizing cut of beef; I love cooking with it.” Of course, he was working with meat from our friends at Brasstown Beef, so it was beyond perfect. And, with the blackberry aromas and elegantly structured tannins of the accompanying Cabernet; sublime.

After closing remarks from our gracious hosts and sponsors, the socializing continued as trays of macarons and a decadent milk chocolate hazelnut crunch were offered. A last minute “usie “ with Falcons quarterback Matt Ryan was an unexpected treat and a souvenir to show our football obsessed progeny. We were also generously gifted a bottle of Kosta Browne Pinot Noir Sonoma Coast 2013 to cellar for a special occasion. Special thanks to Wells Fargo for including us in this truly amazing evening of food and wine.

*The High Museum’s Wine Auction which is the largest fundraising event for the High Museum of Art, is also the top charity fundraising event in Atlanta, the eighth largest charity wine auction in the U.S., and the number one charity wine auction benefiting the arts.

Food Should Taste Good at The General Muir

It is very exciting to see brands exploring innovative ways to promote and market their products. Our fellow food bloggers at eat.drink.repeat showed us one of these inventive campaigns when they partnered with the folks at Food Should Taste Good™ (FSTG) to co-host an exclusive brunch at The General Muir with a unique tasting menu created by Chef Todd Ginsberg, 2015 James Beard Award Semi-Finalist, using FSTG chips.

Of course what would an epic brunch be without some great cocktails? We started the festivities with a choice of a mimosas, the house signature General Mary, a Bloody Caesar made with Clamato, or a greyhound made with pink grapefruit juice and Absolut Ruby Red. Opting for the specialty of the house, I ordered a General Mary, which may have been the best bloody Mary I have ever had. Eager servers passed platter laden with canapés including Smoked Trout salad with chopped cucumbers and celery leaves atop FSTG sea salt crackers, nova and schmear with dill sprigs served on FSTG Peppercorn crackers, and egg salad with chives and slices of house-made pickles on FSTG multigrain chips.

We then settled into our seats for the first of three amazing dishes. The first was a "Pozole Verde Style” chicken tortilla soup with sliced radishes, avocado, lettuce (yes, lettuce cooked in the soup), and queso fresco with crushed FSTG Cantina Chips on top. To say this soup was spectacular is an understatement. The broth was delicious alone, but with the added components for texture and layers of taste; it was nothing short of transcendent.

Gruyère grits with mushrooms sautéed in a madeira sauce topped with poached eggs with a side of rye toast were a rich and savory pleasure, again with a complex mixture of textures and flavors. The warm apple galette topped with shaved, aged white cheddar and red mizuna greens that followed was a homey and earnest finish to a lovely afternoon of food and friendship.

We all left with appeased appetites and FSTG swag of chips, recipe ideas and samples of the new Food Should Taste Good® Real Good Bars to extend our wholesome snacking experience. Special thanks go to both FSTG and eat. drink. repeat. for including us in this unique dining occasion.

While the food and beverage items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited.

Inaugural Culinary Fight Club Atlanta

What do you get when you cross an “Iron Chef”-type cooking competition with a gritty Fight Club-esque setting? You get a hipster pop-restaurant with three chefs matching skills for a chance to contend in the 2015 World Food Championships in Kissimmee, Florida.

Culinary Fight Club, which began as a fundraiser for Fight2Feed, a Chicago non-profit organization with the mission to end to hunger, has become an overnight success in its home city of Chicago. Since December 2013, Culinary has hosted 14 monthly challenges in Chitown and has selected Atlanta as the second city in their ambitious plan to have competitions in four states by 2017. The inaugural Culinary Fight Club - Atlanta was held at the Doubletree in Buckhead with challengers Chef Rich Green, Executive Chef of the Buckhead Doubletree; Andrew Tokas, Co-owner of Domaine Wine Distributors; and, Sophia Lin Kanno, Legendary Events Design Expert.

For the first Atlanta challenge, “Fight Green – Go Stout,” each chef was required to create a dish using a “green” and stout, specifically Samuel Adams Thirteenth Hour Stout. Each was allowed to bring three “secret” ingredients from their own kitchens that were checked with the judges at the beginning of the competition. Chef Rich had corned beef, Swiss cheese and tempura batter in his cooler; Sophia brought along dumpling wrappers, dumpling sauce and fresh cilantro; and, Andrew had carrots, collard greens and dried yellow lentils for his dish. In addition to their own ingredients, the chefs were given 60 seconds to select ingredients from the "pantry" of 15 ingredients which included peppers, tomatoes, potatoes, sauerkraut, eggs, cabbage, kale, and broccolini.

Each contestant was given 60 minutes to prepare their creations with the help of one sous chef and a single 10,000 BTU portable stove. As they got busy chopping and prepping their ingredients, ticketholders enjoyed wine and beer (Sam Adams, of course!), snacks (sliders and ribs) from The Green Leaf restaurant kitchen, and music by Spectrum Events. We were free to wander down onto the floor to watch the cooks at work and ask questions which they answered sporadically since they were a bit preoccupied. Emcee Kari Karch from Kenmore entertained attendees with interviews with the chefs, judges and food bloggers (that’s us!).

As the clocked ticked down the final seconds, each of the contestants put the finishing touches on their plates and prepared to present them to the panel of judges which included Mike McCloud, President of World Food Championships; Beth Peterson of 2013 World Recipe Champ; Wade Fortin, 2013 World Burger Champ; Domenick Buffone of  Mimo’s Bistro; and, Elite Yelper Anthony Martorina who served as “Cheferee” to ensure that contestants followed all the CFC rules.

As a Tastemaker, I had the opportunity to taste each of the final dishes prepared for the judge’s panel and knew they had a tough decision to make. They scored the entries on taste, originality and presentation. Each judge commented on the dishes and some asked questions of the chefs before leaving the room to deliberate. At the same time, I had to select my favorite from Chef Green’s Corned Beef Fritters with Spinach Colcannon, Andrew’s Collards Stuffed with Italian Sausage and Lentils, and, Sophia’s Stout-Braised Dumplings with Cilantro Dumpling Sauce. All the dishes were unique and appealing in their own way. The dumplings were delicate and zesty; the collards were spicy and complex; and, the fritters were crispy on the outside and succulent on the inside with layers of flavor. I made my choice and submitted my ballot for the Tastemaker Award, which is given to the cook whose dish is voted the best by Tastemaker ticket holders, just as the judges re-entered the room.

The crowd fell silent as the winner was announced (pause for dramatic effect)… Chef Richard Green would be headed to Florida in November for the World Food Championship competition! Chef Green was also awarded the Tastemaker Award for his amazing corned beef creation.

It was very exciting to be a part of such a thrilling and worthwhile event! Watching and participating in a dynamic cooking competition while raising money for Fight2Feed was most definitely an evening well spent. So forget “the first rule of Fight Club,” and talk about this fantastic event and be among the first to buy your tickets when Culinary Fight Club returns to Atlanta in June for the next #TastebudChallenge – BBQ!

Genki Keeps It Lively in Virginia-Highland

Excerpted from this post originally appearing on the Virginia-Highland Civic Association website on March 2, 2015:

Genki, Virginia-Highland’s favorite sushi restaurant, has been serving fresh, creatively presented sushi rolls and noodle bowls since opening in Atlanta in 1996. The restaurant lives up to its name, which means “energetic, and full of life” in Japanese, with an enthusiastic wait staff and lively clientele. Genki has expanded from its original Buckhead location to two other restaurants, and is also the sushi purveyor for the Georgia Dome, Philips Arena and the World Congress Center. They recently added a food truck to their inventory with the hope of reaching every neighborhood in Atlanta.

Genki owner, Reid Zeising, strived to create a friendly environment for residents by combining 100-year-old reclaimed wood with high ceilings, and hanging original artwork influenced by his childhood in Tokyo on the brick walls when renovating the Virginia-Highland location.  This location also serves as Genki’s headquarters and is the name of one of the most popular sushi rolls on their menu: “The Virginia Highland Roll” which is made with spicy tuna and mango topped with escolar, avocado, fresh jalapeño and roe. The plate is handsomely garnished with fresh oranges and spiraled beets. All dishes are hand made at each location and because each piece is sliced a bit thinner than the usual ½-inch roll, each morsel is perfectly bite-sized so that you taste all of the harmonizing components in one mouthful. The “I ♥ Sushi Roll” with shrimp tempura and cream cheese, topped with tuna, avocado, chili sauce, and wasabi cream is equally fantastic with its consummate flavor and texture combinations. To add to the experience, the TV’s playing in the background are frequently tuned to NatGeo’s “Wicked Tuna.”

In addition to amazing sushi, Genki also serves a variety of appetizers including Tiger shrimp sautéed in spicy garlic chili sauce, served over house made guacamole with wonton chips, which is a whimsical play on guacamole and chips with a spicy shrimp complement. And, what Japanese-style restaurant would be complete without a selection of noodle bowls? Yakisoba is the most popular street food in Japan and Genki’s version is proof of its status with stir-fried ramen noodles topped with super thinly sliced grilled beef and shredded cabbage, sprinkled with nori and served with red ginger and spicy mayonnaise.

Genki, located at 1040 North Highland Avenue, is open for lunch and dinner seven days a week with daily specials like “Tokyo Tuesdays” with deals on sushi, sake and beer, or Sundays when children eat free with the purchase of a parent’s entrée. Their Monday night “Genki Gives” program allows charitable organizations to earn 10% of each dedicated check. Genki also has a wide range of catering options for corporate functions and weddings.

While the food and beverage items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited.

Celebrating National Peanut Month

This month celebrates one of America’s favorite foods! While many cultures worldwide have a history of including peanuts in their cuisine, we have covered the waterfront on ways to use these amazing groundnuts from roasted in the shell for a ballpark snack, ground into peanut butter or tossed in a salad or stir-fry, peanuts find their way into everything from breakfast to dessert. Maybe that is why we have been celebrating National Peanut Month since 1974. Here are some of our favorite ways to use peanuts:

Colonial Peanut Soup
Soba Noodles Salad with Ginger Peanut Dressing
Couscous with Cranberries and Toasted Peanuts
Peanut Butter Chocolate Truffles
Classic Peanut Butter Cookies

Another of our favorite ways to eat peanuts is in this Thai Peanut Dipping Sauce:

Source

¼ cup peanut butter
3 tablespoons warm water
1 tablespoon mirin
1 1/2 tablespoons soy sauce
1 teaspoon light brown sugar
1 small clove of garlic, minced
½” nob of fresh ginger, peeled and grated
¼ teaspoon red pepper flakes (optional)

In the bowl of a food processor or blender, add all ingredients and pulse until completely combined and smooth. Add more water by the tablespoonful if needed to thin to you desired consistency. Transfer the sauce to a small bowl, cover, and chill until ready to serve. You can make the sauce up to 3 days in advance, but bear in mind that the garlic flavor will increase as it sits. Bring to room temperature before using.

A Signature Taste of Atlanta: Chops’ Mushroom Gratin

Isn’t it curious how we associate certain foods with certain places? When we think of gumbo, New Orleans jumps to mind and we immediately associate deep-dish pizza with Chicago. In the same way, we correlate certain dishes with specific restaurants. Most successful restaurants become well known for one great dish, maybe even two.  As a result, these signature dishes become representative not just of the individual restaurant, but the city itself. Thus, restaurants can define a city; while at the same time a city influences its restaurants.

That is the concept behind Steven Siler’s, Signature Tastes cookbook series. The firefighter turned chef has spent over 20 years in the restaurant industry in addition to serving as an editor and contributing writer for several food publications. Signature Tastes of Atlanta: Favorite Recipes from our Local Restaurants is a collection of over 130 restaurant recipes that accurately define the culinary essence of the Capital City of the South.

One of those defining recipes, for us, is the mushroom gratin at Chops Lobster Bar in Buckhead. While most think of the wonderful selection of meats at when they think of this member of the Buckhead Life Restaurant Group, yet the restaurant offers outstanding sides as well. This Mushroom Gratin, created by Chef Rickey Figueroa, is certainly one of those dishes. Here is our adapted version:

1 tablespoon unsalted butter
¼ cup chopped shallots
1 pound button mushrooms, quartered
¼ cup white wine
½ teaspoon salt
½ teaspoon pepper
1 cup heavy cream
¼ cup Asiago cheese, grated
Pinch nutmeg (optional)

In a large skillet, melt the butter over medium heat. Add the shallots and sauté, stirring occasionally until softened, 3 to 5 minutes. Add the mushrooms, wine, salt, pepper and nutmeg, and then cook until all the liquid evaporates.

Preheat the broiler. Add cream to the mushrooms in the pan and reduce to a gravy consistency. Adjust seasoning and then transfer mixture to an ovenproof serving dish and top with the Asiago cheese. Place under the broiler until the cheese is melty and bubbly.

Serve immediately, being careful because the dish will be VERY hot.

Order your copy of Signature Tastes of Atlanta from Amazon for $9.95 with all proceeds benefiting Meals on Wheels.

I received a complimentary copy of this cookbook for review, I received no additional remuneration. Any opinions included herein are honest and unsolicited.  

Eat Out Atlanta Progressive Dining Expereince

When it comes to dining out, Atlanta can certainly hold its own with other great food cities. With dozens of award-winning restaurants, multiple James Beard award winners, eating out has certainly become an elevated experience in the city. This elevated experience is at the core of Eat Out Atlanta, a new members-only dining club for those passionate about food and who enjoy superior dining experiences. Members of Eat Out Atlanta receive access to off-menu dishes, wine and cocktail pairings, special seating, member-only events and secret menus. To showcase the type of exclusive experience that can be expected by EOA members, we were invited to a progressive dinner at two of Atlanta’s hot new restaurants: The Southern Gentleman and Gypsy Kitchen.

We started at the latter with bacon-caramel popcorn and deconstructed deviled eggs with battered-fried egg yolks atop cooked and cubed egg white, served with two of the gastropub’s signature cocktails: the East of the Hudson made with Four Roses bourbon, sweet vermouth, bitters; and, a smoked cherry; and, the Scarlet Belle made with strawberry-infused vodka, and lime juice topped off with prosecco. We then walked along the balcony to our second destination, Gypsy Kitchen where a giant metal sculpture of a bull greeted us as we entered. Gypsy Kitchen takes the influences of Spain, Morocco and India and fuses them together to create an ambitious and creative menu.


Once seated the plates started coming and didn’t stop until we were all stuffed to capacity. We sampled the Spice Trader cocktail made with bourbon, honey and cayenne, apricot liqueur, lime and house-made ginger beer alongside a Gypsy Salad of shaved vegetables, gypsy peppers, dried apricots, with a cumin-lemon yogurt vinaigrette; Charred Leeks with Salbitxada sauce; and, Spanish-inspired “toast” topped with Marcona almond "nutella" and shaved chorizo.

Chicken Croquetas which were crispy on the outside and creamy inside, reminded me of a twist on chicken pot pie, while the Garlic Shrimp with heads still intact had a nice spicy kick. Next came fried rice “paella” with shrimp, chorizo, and peas topped with a fried egg, which was an interesting variation from traditional paella with a unique texture and flavor.

Another signature cocktail was served; this one called The Seville Rose made with Vodka, Egg White, Lemon, Soda and topped with beautiful dried rose petals. And, the dishes just kept coming… Lamb Tangine with tomato and Moroccan spices; Pan Roasted Pork Tenderloin with roasted Brussel sprouts; and, Marcona Almond-Tikka Masala Chicken with cauliflower ”cous-cous;” all taste sensations. And just as we thought our stomachs might burst, came the last plates with churros topped with finely grated Manchego and served with chocolate dipping sauce and almond-orange cake topped with Seville oranges.

If this amazing evening is indicative of the type of experience that EOA members can expect each time they dine using the card, it is difficult to understand how anyone could ever survive without one. For more information on how to become an Eat Out Atlanta member, please visit their website. Annual memberships are currently $97 which includes a swanky anodized aluminum membership card which allows access to member’s only benefits or you can unlock your privileges via an interactive app available to download for Apple devices.

While the food and beverage items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited.  

Healthy Granola That Tastes Good

As a kid, I spent a lot of time outdoors; climbing trees, catching frogs and the like. I even went through all the necessary steps to have 10 acres of wooded area on our homestead licensed as a wildlife sanctuary. Needless to say, I was a bonafide, tree-hugging, granola girl. And true to form, I enjoyed the nutty, crunchiness of granola cereal from an early age. Once the granola craze came along, generic grocery-store granola became more of a vehicle for brown sugar and cinnamon than the healthful morning repast of the past. Granola bars became the staple of every lunchbox and soccer game snack. As a result, I steered clear of the stuff for many years.

When the folks at Golden Girl Granola approached me to try their cereals, I took a few moments to read up on their products since I don’t endorse products that I don’t use or feel are beneficial. What I learned was that Golden Girl Granola is an all-natural, whole-grain granola that is non-GMO, dairy free, cholesterol free, casein free, trans-fat free, wheat free and has no preservatives, artificial color or flavors. Sounds too good to be true, huh? Fearing that anything that so healthy couldn’t be delicious, I decided to put it to the test.

A week or so later, I received a big box with four bags with incredibly tempting names: Truly Tropical, Pumpkin Harvest, Bluesberry and Chocolate Decadence. The delivery was actually perfectly timed because I was working on my Mocha Mug Muffin post and the Chocolate Decadence granola made the perfect topping, so I opened that bag first. I must admit that eating this as a breakfast cereal was hard for me. It contains a generous amount of chocolate chips, which were difficult to eat first thing in the morning. Instead I reserve this bag for topping yogurt and ice cream.

Next, I tried the Pumpkin Harvest which will be my autumn go-to from now on; crunchy granola with pepitas and cinnamon – very tasty. Bluesberry had a completely different flavor profile made with pure New England maple syrup, dried blueberries, coconut and sliced almonds, this was my favorite topping for my morning yogurt. Last but not least, I opened the Truly Tropical which turned out to be my hands-down favorite with its cashew pieces, dried mangoes, large coconut flakes, and baked with natural Merrimack Valley honey. I didn’t even bother with yogurt or milk, I found myself eating this right out of the bag! And, it is made with certified gluten free oats so it is completely gluten-free; it does not get better than that.

Golden Girl Granola is a family granola business based in Carlisle, MA.  They created Golden Girl Granola out of a love of gourmet food and began by baking small batches in their home kitchen and selling it at local farmers’ markets. Today, each batch is still hand-stirred to ensure that each bag is light and crunchy.

You can find Golden Girl Granolas available in 14 oz. pouches and 3 oz. snack bags at grocery stores throughout New England or you can buy directly from their website. For more information, visit them on Facebook and Twitter.

While the food items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited.

Mocha Mug Muffin

I recently wrote an article for Cupcakes.About.com in which I explored the etymology of cupcakes and discussed the distinction between cupcakes and muffins. I concluded that in a very literal definition of the word cupcake, it is a cake that is actually baked in a cup; not in a cutesy paper wrapper or muffin pan. Having made a full-calorie chocolate cake in a cup, (which was the fastest and easiest easy dessert that looks fancy and tastes decadent that I have ever attempted), I decided to try a breakfast variation that would be “healthier” for a morning treat.

Using the same relative proportions, I substituted flax meal for the flour, almond milk for the milk and coconut oil for the vegetable oil. Since it is a recipe for the morning, I added a touch of coffee to the batter for a little jolt. This experiment was a huge success. In just a few minutes, I had a scrumptious and indulgent muffin that was not going to ruin my diet for the entire day. The flax meal added a wonderful texture that complemented the chocolate perfectly! This is my new go to reward after a rigorous workout. Maybe it should be yours too!

¼ cup flax meal
¼ cup honey or raw sugar
2 tablespoons cocoa powder
1 egg
3 tablespoons skim milk or almond milk
1 teaspoon coconut oil (or butter)
½ teaspoon espresso powder, or instant coffee crystals
Splash of vanilla extract
Pinch of salt
Yogurt (optional)

Whisk all the ingredients together in a large microwave-safe mug until smooth. Microwave on high until puffed, which in my microwave is about 1½ minutes. Be careful when removing cup, as it may be very hot. Allow the cake to cool for a few minutes (if you can wait that long.) Try topping your muffin with some non-fat, vanilla yogurt and granola for an over-the-top morning experience!

Joe & Christophe's Second Self Cupcake Extravaganza

A chef, a baker and a brewer throw a party… Sounds like the beginning of a clichéd joke, but it was anything but! Chef Christophe Le Metayer, Helen Cleveland of A Piece of Cake and Jason Santamaria of Second Self Beer Co. collaborated to create an evening of fine dining and creative competition. Brought together by Joe Salome of Social Joe Marketing, members of the Atlanta Food Bloggers’ Society were treated to an exclusive tasting experience.

While Christophe’s To-Go features freshly prepared gourmet meals available for pick-up at their retail locations, on this evening Chef Christophe and his team were cooking live in the demonstration kitchen at the Piece of Cake facility on Collier Road. He started us off with an amuse bouche of salmon tartare with crispy homemade rye toast and beer ice cream made with Second Self Red Hop Rye. Yes. Beer ice cream. It sounds weird yes, but the contrast in flavors and textures was terrific.

A Twisted Cheese Dip made with chorizo, saffron, chocolate, lime zest, chipotle and cilantro with a side of pita points and crudité came next. The dip, which was sublime with its layers of complex flavors, was accented wonderfully by the pairing of Second Self Beer Co.’s Red Hop Rye and its hoppy, robust flavor. The saffron and chorizo were definitely the stars of this amazing dip!

The Thai Chicken Soup was beyond good with chicken stock that was clearly made from scratch, coconut water, Thai chili, and Keffir lime leaves. The depth and richness of this broth is hard to describe, but left me longing for more (lots more.) The soup was served with crispy, slightly sweet Stuffed Chicken Wings, which sound odd, but were moist pieces of chicken wrapped around a coconut, lemongrass and fresh ginger filling. The Thai Wheat Beer (infused with gangal and lemongrass) pairing was again an incredible match to the dish.

Chef Christophe’s Belgium Paupiette of Braised Pork Cheeks wrapped in cabbage with glazed apples and endive with massaged kale leaves was proof positive of his culinary expertise and skill. The delicate pork with the mildly bitter endive and somewhat sweet apples worked in harmonizing tandem right alongside its dry, citrusy Saison pairing.

Second Self Beer is one of city’s newest beer breweries. And, while I have never been much of a beer drinker, but the beer pairing with the dishes were nothing short of genius. This became even more evident when it came time for dessert.

The fine ladies of a Piece of Cake provided a selection of unfrosted cupcakes for us to decorate. Piece of Cake has been long been Atlanta’s premier cakery for over 30 years tempting residents with cakes, cupcakes, brownies, cookies and even their own line of ice cream.

I selected a white chocolate version and topped it with rich buttercream frosting and tiny heart sprinkles before devouring it with an accompanying glass of Second Self’s Bleeding Heart inspired by the classic Southern red velvet cake and brewed with cocoa and vanilla. Needless to say it was heavenly!

We all left with full bellies and goodie bags of cupcakes, but not before vowing to visit each of our hosts in the very near future. Special thanks go to Joe Salome of Social Joe Marketing for bringing these fabulous purveyors of delicious food and drink together under one roof.

While the food and beverage items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited. 

Kentucky Beer Cheese Revelation

Most folks don’t think of food when they think of the Wall Street Journal, even though the publication has the largest print circulation in the nation. The “Off Duty” section of their Saturday edition, is the one portion of the paper that we rarely miss.

So when Keith Pandolfi espoused the virtues of beer cheese, lamenting limited access to this traditional Kentucky snack in last Saturday’s WSJ, we took notice. His article noted that beer cheese, the “sharp, spicy, altogether perfect pairing for pretzels, crackers and, of course, beer,” has been around since Joe Allman created the concoction for his brother Johnnie to serve at his Boonesboroug, Kentucky restaurant, The Driftwood Inn, in the late 1930s.

This did indeed seem to be the perfect grub for an afternoon of Superbowl pre-game festivities. It's a nice spin on other tailgate classics like queso or pimento cheese. We followed the recipe recommended by Pandolfi which he credits to a friend, Rose Maginnis.



Homemade Beer Cheese
1 (12-ounce) bottle lager-style beer, flat
1½ pounds sharp cheddar cheese, shredded
¼ small onion, thinly sliced
1-2 teaspoons Tabasco sauce
½ teaspoon cayenne pepper
2 peeled cloves garlic

Open the beer 24 hours prior to making this recipe to prevent it from foaming up in the food processor.

Add all ingredients to the bowl of a food processor. Purée until well combined and very smooth. Add kosher salt, freshly ground black pepper and more Tabasco to taste, and pulse to incorporate. Serve with pretzels, crackers or chopped vegetables.

The resulting dip was not quite what we had expected. It was thin and well, juicy. We added some more cheese, but it still was not a consistency that appealed to us. So we popped it in the microwave to warm it up a bit. Even heated slightly, it just wasn’t quite right. We then decided to heat it completely. Much better, now it was more like cheddar fondue in which we dipped our pretzels.

I should tell you, however, that about a third of the way through the bowl, Dom asked if I would whip together some dijon mustard and horseradish. Old habits are hard to break. These are the tastes of our youth, of home and hearth; the ones we crave on Superbowl Sunday.

Introducing Georgia Grinders with Peanut Butter Chocolate Truffles

National Peanut Butter Day seems to be the perfect occasion to introduce the recently launched line of hand-crafted “Georgia Grinders” Peanut Butters from Georgia native, Jaime Foster, whose “NaturAlmond” Almond Butters were featured on Oprah’s popular O-List in August 2013. These artisanal peanut butters, available in both Creamy and Crunchy varieties, are made with two simple ingredients, the finest quality NON-GMO, Georgia-grown peanuts, and sea salt. The peanuts are hand selected, slow roasted, and then ground to Foster’s ideal consistency for the ultimate fresh peanut butter experience.

“Living in the peanut capital of the world, I was surprised that there weren’t any other nationally-distributed, hand crafted, small batch peanut butter companies based in Georgia,” says Foster. This sentiment is reiterated by Southern Peanut Growers’ Leslie Wagner, “Given that 50% of the peanuts consumed in the U.S. are grown in Georgia, it is nice to finally see a Georgia-based company selling locally sourced peanut butters.”

To showcase the versatility of her peanut butters, Foster engaged Chef Ryan Smith of Southbound restaurant in Chamblee to craft sweet and savory dishes featuring her peanut creations. The chef met the challenge and offered chicken satay with peanut sauce; steamed spinach goma-ae with sesame sauce; grilled peanut butter and bacon sandwiches with tart jam; and, peanut butter brined pork belly with apple peanut compote to hungry taste-testers. The pièce de résistance, however, were Peanut Butter-Chocolate Truffles rolled in rich, dark cocoa powder. You can imagine, our glee when we learned that Chef Smith would share his recipe with eager samplers. Of course, we must share with you too – just in time for Valentine’s Day!



Peanut Butter-Chocolate Truffles 
1 cup heavy cream
1 stick unsalted butter
1/3 cup sugar
1/4 teaspoon sea salt
1 lb. semi-sweet chocolate, chopped
1 lb. Georgia Grinders peanut butter
1/4 cup espresso
1 teaspoon vanilla extract

In a sauce pot, bring the cream, butter, sugar, and salt to a boil over medium heat. Stir until sugar is dissolved. Reduce heat to low, and then add the chopped chocolate pieces, and peanut butter stirring over low heat to melt the chocolate. Stir in espresso and vanilla before pouring into a dish to cool. Allow to cool completely before forming 1” balls size and roll in powdered sugar or cocoa powder.

Georgia Grinders Peanut Butters, which are sold in 12 ounce glass jars, will be available starting this month in regional Whole Foods, Sprouts Farmers Markets, Central Market Stores as well as gourmet specialty shops. For more information about Georgia Grinders, please visit their website at www.georgiagrinders.com.

While the items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited.