Dinner – Page 2 – Some Kinda Good

Roasted Root Vegetables Reinvented

Published on April 23, 2014December 9, 2014 by Rebekah1 Comment

It may be springtime, but let’s face it: the weather can be crazy and unpredictable. For those not-so-springlike nights this season, I’ve got a recipe for Roasted Root Vegetable Soup with Homemade Thyme Croutons that’ll give you an excuse to transform leftovers and get the most out of your farmers’ market finds.

This recipe is a classic example of technique. Once you master it, you can substitute whatever ingredients you choose. Roma tomatoes and onions would be absolutely fantastic with a grilled cheese sandwich. I made Roasted Root Vegetable Soup using leftover carrots and turnips that I’d made for Easter dinner with my Roasted Leg of Lamb and Mint Chutney. I seasoned the vegetables with salt and pepper, then tossed them in a good quality olive oil and roasted them at 425 degrees for 30 minutes. I love reinventing leftovers. It’s ultimately fun to create something totally new with the same ingredients from another dish.

In a food processor or a blender, puree the vegetables until fluid, adding a little chicken broth or water to help the vegetables liquefy. You can also use an immersion blender, but that’s a fancy tool I’ve yet to acquire. If you’d like your soup to have a little texture, don’t puree them totally. Just pulse your blender a few times, leaving some of the vegetables chunky. I enjoy bites of carrot here and there, rather than pure creaminess, but it’s personal preference.

Transfer the pureed vegetables to a stock pot. Then add 3 – 4 cups of chicken broth. Season to taste with salt, pepper and dried oregano. Let simmer over medium-low heat for at least 30 minutes.

I just so happened to have a french baguette on my counter top that was more than a few days old. What better way to give stale bread new life than to chop it into cubes and make crunchy croutons? I did just that. With the Holy Trinity of kosher salt, freshly ground black pepper and olive oil, I added dried thyme, and roasted them in the oven, also at 425 degrees, for 10-15 minutes until golden brown and fragrant.

If you look closely, you can see chunks of carrot adding texture to the soup. With a pop of green color from my carrot tops for garnish and the addition of my Homemade Thyme Croutons, soup never tasted better on a cool, springtime night.

Here’s a quick look at what you’ll need:

Roasted Root Vegetable Soup featuring Carrots and Turnips

1 Bunch Carrots, peeled
3 Large Turnips, chopped
3-4 cups Chicken Broth
Kosher Salt
Freshly Ground Black Pepper
Dried Oregano
Parsley or Green Carrot Tops for Garnish

Homemade Thyme Croutons

Day old bread or Stale Bread, such as a French or Italian baguette
Kosher Salt
Freshly Ground Black Pepper
Dried Thyme
3 Tablespoons of Olive Oil or enough to coat bread well

New Flavors with Nashville Friends: A Food Adventure at The 404 Kitchen

Published on March 31, 2014January 30, 2015 by Rebekah2 Comments

The 404 Kitchen
Nashville, Tennessee

The older I become, the more I realize that so much of life is about our experiences. When I auditioned for ABC’s cooking competition reality show “The Taste” last year, I couldn’t have predicted the friendships that would result and never would have imagined I’d be hanging out in the Music City with the co-owner of an award-winning food truck eating chicken liver pate and drinking cocktails with smoked bacon. I’m talking about my friend, Carlos Davis of Riffs Fine Street Food. You may have seen him on the Cooking Channel’s Eat Street or featured in the Nashville Scene. He’s the coolest Caribbean I know, with a local, inside perspective on good eats. On a chilly Saturday night in early spring, Carlos and I reunited for the first time since we’d both hopped on a plane Southbound from Burbank, California in September 2013. Carlos showed me around a Nashville neighborhood known as the Gulch, and introduced me to The 404 Kitchen, led by Chef Matt Bolus.

As noted on The 404 Kitchen’s website, the restaurant is “Housed in a former shipping container…and offers a modern take on classic European cuisine with an emphasis on local, seasonal fare, including herbs grown on the rooftop garden.”

A semi-finalist in the Best New Restaurant category of the 2014 James Beard Awards, The 404 Kitchen features indoor and outdoor seating to accommodate 56 guests for dinner, Tuesday through Saturday.

The Nearest Green

The bartender whips up smooth libations and entertains guests.

We decided to forgo the entrees all together and jump right in with Starters and Cocktails. We took our seats at the bar where Carlos quickly pointed out The Nearest Green, a libation featuring Jack Daniel’s Single Barrel, Laird’s Rare Apple Brandy, Benton’s Smoky Mountain bacon and citrus infused Tennessee honey. It had every flavor going for it–fruity, smoky and sweet. Who wouldn’t love a cocktail including bacon? I was all in, and it didn’t disappoint. When I had finished sipping the cocktail, I shamelessly ate the bits of bacon in the bottom of my glass with a spoon to which Carlos commented, “You would be weird if you didn’t!”

The next order of business came in the form of Crudo, an appetizer of Cobia, blood orange, fennel, bee pollen (that’s right, bee pollen), pistachio and vidal ice vinegar. Now, I grew up in Blythe, Georgia and Twiggs County farm country. My folks and I didn’t eat quite like this. I had no idea what the majority of these ingredients were, but I tasted them with gladness and what a refreshing combination! I learned that Cobia is a type of fish. I loved the crunch of the pistachios and fennel. The vinegar and citrus flavors gave every bite a noteworthy kick. As for the bee pollen, I was at a total loss.

Starter number 2 was delivered on a butcher block: Kennedy Farms Chicken Liver Pate, served with whole grain mustard, pickled radish and the Lowcountry’s popular benne wafers. A pate is a mixture of cooked ground meat and fat minced into a spreadable paste. Nothing about that sounds appealing to me, and by the looks of it, you’d think it came directly from a Spam can. Tasting chicken liver pate was another first for me, and the truth is, I really liked it. Reminiscent of humus in texture, its flavor was rich and herbaceous. When the dish came out, I looked directly at Carlos and said, “Alright chef. Teach me how to eat this.” He took a healthy portion of the pate and spread it on the wafer, then topped it with a bit of the spicy ground mustard. I asked, “What about the radish?” to which he informed me it was a palate cleanser. Makes sense! This home cook surely enjoys having chef friends.

Next up came my pick for the evening, and my favorite of all: 14 Month Aged Benton’s Country Ham served with buttermilk biscuits, Tennessee whiskey jelly and red-eye gravy. In the moment the plate came, Carlos tweeted, “#CountryHamAndBiscuits @The404Kitchen. @SKGFoodBlog just squealed.” It was true. I had church with this appetizer. The biscuits were perfection, the country ham was salty and sliced to the perfect thinness, and the jam? I can’t. I could have turned the red-eye gravy ramekin up and drank it, but civility got the best of me.

With each new dish, the bartender switched out our silverware and brought new small plates. Lastly, we tried the Burrata featuring celeriac, grapefruit, black truffle, pine nuts, leeks and calabrian peppers. Burrata is a fresh Italian cheese made from mozzarella and cream. Smooth like butter, I’d never known a cheese could be elevated to such heights. Other Starters on the menu that night featured Lamb Sugo, Winter Squash Soup and a 3 Cheese Plate. Entrees included Rabbit, Cioppino, Swordfish, Pork Ragu and other mind-boggling dishes. Dining in a place like The 404 Kitchen reminds me of just how much I have to learn about the world of gastronomy.

Brioche bread with bittersweet chocolate

Banana Nut Loaf with Ice cream

We wound the evening down with dessert. The grand finale was brioche bread with bittersweet chocolate, and a banana nut loaf alongside cold ice cream. With a daily changing menu, this is a place I could return again and again.

With clean plates and full hearts, we left The 404 Kitchen satisfied, anticipating the next great food adventure. From the service to the atmosphere, topped only by the food, The 404 Kitchen was Some Kinda Good, and the perfect spot to catch up with my culinary pal. After all, good food and good company is what it’s all about.

Fiddlers Seafood Knows Attention to Detail

Published on September 13, 2013September 13, 2013 by RebekahLeave a comment

Fiddlers Seafood Southside
Savannah, Georgia

Attention to detail is unmistakable. Nine times out of 10, if a restaurant understands how to be great in the little things, that trait is going to carry over in the taste and presentation of food, as well as the quality of service and atmosphere. Fiddlers Seafood in Savannah, Georgia nails it. From the coastal beach-shack vibe to the seafood inspired menu, stepping through the front door is like stepping back in time. Maritime, that is. Black and white photographs depicting generations of happy fisherman families fill the walls, while char-grilled oyster platters and steam pot shrimp dinners come barreling out of the kitchen.

The menu is posted outside on the patio, so you can get an idea of pricing and a jump-start on what you’d like to order. Once seated, you’ll receive a tangible menu that opens up like a window (It’s these little nuances that make my heart sing!). It’s full of colorful, enticing and tempting pictures that will prolong your decision! After careful deliberation, I decided on the Lobster Sliders for $14.99–a trio served three ways: lobster salad, lobster sautéed in a garlic wine sauce and fried lobster. I also ordered a Caesar salad for the sake of something green.

THE FOOD:

The Lobster Salad was creamy and not too heavy.

Fried lobster was the most interesting. I liked the texture and crunch paired with the succulent meat.

Beautiful presentation served up with sweet iced tea.

The Lobster Trio is served with house made tarter sauce.

I enjoyed the unique spin on the popular lobster roll. The bread was toasted and each filling provided a different flavor. The shape of the white plate was also a nice touch. I liked the fried lobster best. The crunch of the light batter with the succulent meat worked well. The menu is broken down into a few themed categories: Oyster Bar, Beginnings, Soups & Salads, Fiddlers Finest and Steam Pot. You can also choose from Fried, Land and Sammies selections. I plan to try the Seafood Nachos and blackened Fish Tacos on my next visit. Not to worry, Fiddlers Seafood doesn’t forget dessert. Key Lime Pie, Pecan Pie, Chocolate Brownie A La Mode and Clemmie’s Peach Cobbler range from $5.99 – $6.99.

THE ATMOSPHERE:

The hostess stand sits under a large image of sail boats, making a huge statement and first impression.

The decor pays tribute to Savannah’s rich history and families that drove the seafood industry.

Take a seat at the bar and try a signature cocktail, like Captain’s Mast.

The bar area is filled with ample seating.

Framed oceanic wall art.

Each booth seats four comfortably.

How cool is this? Seashells and beach sand are layered under the table tops.

I visited during lunch on a Wednesday afternoon. The atmosphere was friendly, upbeat and coastal. In other words, my kinda party. Our waitress couldn’t have been more pleasant. We shared a few laughs and had everything we needed throughout the meal. Open seven days a week, with daily Happy Hour specials from 4 – 7 p.m., attire is casual and no reservation is needed. Live music happens every Friday beginning at 7 p.m. I can’t wait to visit again!

A fish pond flows around the restaurant.

With two locations, Fiddlers Seafood has been around for over 22 years. I visited the Memorial Drive venue, but if you’re in downtown Savannah, be sure to check out the Fiddlers Crab House River Street location too. Either way, you’re guaranteed a great food escape!

The Transcendent Lobster Roll: A Worthy Splurge

Published on August 25, 2013August 25, 2013 by Rebekah4 Comments

For months now I’ve been reading and hearing about the ubiquitous lobster roll–in Bon Appetit and Cook’s Illustrated magazines, and on TV shows like the Cooking Channel’s Eat Street. I must admit I’ve only eaten lobster on a cruise ship vacation; it is not something I can often afford. Plus, I live in the South and have always associated the lobster roll with Maine and seaside towns like Portland, Oregon. The concept of pairing lofty lobster with the all-American lowly hot dog bun, well, that’s just not something you see every day. So, over the weekend I sequestered myself in the kitchen and set out to make this mystery. I may be in Georgia, but with one bite, I was at a seaside shack on the upper East coast, toes in the sand.

With a little help from the July & August edition of Cook’s Illustrated, the recipe was actually very simple. The most difficult part is getting the meat out of the lobster tail, but no worries. I’ll share a tip that makes it easy. I purchased two lobster tails for $18.95 from Ellis’ Meat Market here in Statesboro, then cooked them for 12 minutes in boiling salted water.

Meanwhile, I toasted two good ol’ Sunbeam white bread hot dog buns in butter and seasoned them with salt and pepper on each side. They didn’t know what to think.

I managed to get all my ingredients locally, which can never hurt. I picked up some lemons, green onions and celery from L&D Produce. Chop about two tablespoons of celery and a teaspoon of the onion. A little onion goes a long way, it shouldn’t overpower the lobster.

Once the lobster is finished cooking (you’ll know when a meat thermometer inserted in the thickest part of the tail registers 175 degrees), drain and let it cool. Be sure to take them out of the hot water. I forgot to do this and nearly burned myself cracking the shell because I was so excited to get to the meat. There is more than one way to skin a cat, but to keep the tail meat in one piece, Cook’s Illustrated recommends removing the meat by turning the lobster on its side, and pressing down with both hands until the shell cracks. Then, with the flippers facing you and shell facing down–thumbs on opposite sides–pull back to crack the shell and remove the meat. Works like magic. See? Dice lobster into 1/2 inch chunks.

Next, mix two tablespoons of mayo with a pinch of cayenne pepper, salt and pepper, and a splash of lemon juice. Toss in the green onion and celery. Mix well and add lobster meat. Toss to coat.

And now for the assembly. I used a lettuce trio including green leaf, iceberg and radicchio. Line the hot dog buns with lettuce. Then spoon lobster salad into the buns, until it’s spilling out and looking irresistible. Finish with a drizzle of melted butter and a final sprinkle of salt and pepper.

The lobster roll is really the perfect, down home dinner party food around. It’s so approachable and unpretentious. That is of course, if everyone brings their own lobster. Ha! Serve it with potato chips or fries, whatever suits your fancy.

The crunch of that toasted bun with the creaminess of the lobster salad is something to write home about. The lemon juice really brightens the flavor.

Bon Appetit contributor Michael Paterniti says, “For me, the lobster roll is more than just culinary transcendence or proof that simple food made simply is the most soul-satisfying of all. It is summer itself, the baptismal rite after winter and mud season, a diary of days.” That sums it up.

Here’s a quick reference of everything you’ll need.

Lobster Roll Ingredients:

2 tablespoons of mayonnaise (Preferably Dukes)
2 tablespoons of minced celery
1 1/2 teaspoons of lemon juice
1 teaspoon of minced chives or green onions
Salt & Pepper
A pinch of Cayenne Pepper
2 Cooked Lobster Tails, Chopped
Unsalted butter
Green leaf lettuce
Hot dog buns

Have you ever eaten or made a lobster roll?

Get the Local Vibe at 40 East Grill

Published on July 6, 2013July 6, 2013 by RebekahLeave a comment

40 East Grill
Statesboro, Georgia

Local restaurants are the jewels of small towns. You may have your go-to dish at a well-known chain, but exploring indigenous places to eat–that’s where the magic happens. The truth is, I love Red Lobster’s Seaside Shrimp Trio and the Crispy Chicken Tacos at Chili’s. I can’t go to Cracker Barrel without ordering hash brown casserole as my side dish. However, no matter where I travel, these great restaurants will only offer more of the same. To understand the real picture of a city’s culture, people and food, you’ve got to venture outside the chain-restaurant-comfort-zone. It’s there, at places like downtown Statesboro’s 40 East Grill, you’ll find homegrown flavors, and in this case, experience the true vibe of small town America with a modern twist.

Offering lunch and dinner, 40 East Grill opened in August 2012. With a locally focused menu that changes every few months, they pride themselves on cooking with a fusion of native products featuring B&G Honey Farm, cheese from Flat Creek Lodge and beef produced by Southeast Georgia farmers. Chicken and seafood are other great options. My go-to lunch combo is She Crab Soup paired with the Three-Cheese Panini, pictured below. I often add a side of crispy sweet potato fries to round out the meal. My co-workers and I have made 40 East Grill a regular lunch stop. It makes for a fantastic date night too.

The menu, presented on a clip board with a clothes pin, even includes fun drink choices outside the norm, like an Arnold Palmer (half tea/half lemonade) or blended coffee. Most recently, they’ve added a bacon, egg and cheese sandwich to the menu! That’s not something you see every day and that’s exactly what’s to love about 40 East Grill…it’s creative, classy and unpredictable. The restaurant’s best sellers include the Southern River Farms Ribeye , Chicken Pot Pie and the Maryland Style Jumbo Lump Crab Cakes topped with a lemon beurre blanc.

THE FOOD:

Buffalo chicken sandwich served with crispy sweet potato fries.

The buffalo chicken sandwich is topped with a cold tomato slice and ranch dressing.

A great lunch combo! She Crab Soup with half a sandwich.

Grilled ham & cheese panini. Warm, crunchy and melt-in-your-mouth fabulous.

Dinner is served! Pasta in a tomato-based sauce topped with Parmesan cheese.

THE ATMOSPHERE:

Utensils are bundled in black napkins with a clothes pin. It’s all in the details!

The featured wall art was created by Georgia Southern University’s Art Department.

A typical mid-day crowd at 40 East Grill.

Community support and outdoor dining are big attractions.

The front entrance is bright with natural light.

40 East Grill has a quaint, urban feel that’s trendy and warm with exposed brick throughout, a welcoming chalk board at the entrance that lists daily specials, original hardwood floors, earthy paint colors and modern lamp lighting. Outdoor seating is available with a great view of downtown Statesboro, onlooking the Emma Kelly Theater and Averitt Center for the Arts. Live music happens often too, varying from country, rock and bluegrass. Even the talent is local! Additionally, the ladies restroom is among the cutest I’ve seen complete with a luxurious crystal chandelier and vessel sink.

THE BAR:

Happy hour is every evening from 5 – 7 p.m. Stop in for a signature cocktail at the 18 foot copper top bar, like the 40’s Perfect Margarita or Cucumber Melon Martini. During Happy Hour, wells and house wines range from $2 – $3. Not quite ready to go home? Stay for chicken parmesan or a 12-ounce bone-in, pan seared pork chop and watch a game on the flat screen TVs.

Wild Berry Pie filled with fresh blueberries and blackberries, topped with whipped cream cheese. Photo credit: 40 East Grill. — Wild Berry Pie filled with fresh blueberries and blackberries, topped with whipped cream cheese.
*Photo credit: 40 East Grill.*

Aside from delicious food, the thing that sets 40 East Grill apart is the service. Time and again, I’ve been impressed by the servers’ attention to detail and willingness to go the extra mile. They’re consistently well dressed, friendly and accommodating. The restaurant is open Monday – Friday from 11 a.m. – 2 p.m. and 5 – 9 p.m., also on Saturdays from 5 – 9:30 p.m.

When quality like this exists in your own neighborhood, it’ll make you think twice before venturing out-of-town.

Pot Pie Low Country Boil Style

Published on February 3, 2013February 20, 2013 by RebekahLeave a comment

Here in the coastal plains of Southeast Georgia where flip-flops are perfectly acceptable in December, we don’t have many extremely cold nights during the winter season. So, over the weekend when the temperature got down to 22 degrees, dinner called for something warm and earthy. Inspired by an incredible photo in Bon Appetit magazine, I set out to make pot pie–only instead of using chicken, I served it up low country boil style with baby shrimp, roasted potatoes and canned corn, seasoned with none other than Old Bay.

Here’s what you’ll need to create my spin on the classic chicken pot pie:

Baby Salad Shrimp
Kale
Roasted Red Potatoes
Canned Corn
Chicken Broth
Splash of Red Wine
All-Purpose Flour
Green Beans
Chopped Onions
Puff Pastry or Pie Pastry
Old Bay Seasoning
Shrimp & Crab Boil
Salt & Pepper to taste

It was like a Shepherd’s Pie remix. In the fridge, I had some red potatoes that I had roasted just a few days before and a few fresh green beans I needed to use up. This dish is fun because you can really use whatever you like. To start, pre-heat your cast iron skillet on medium heat with extra virgin olive oil. Saute the potatoes and chopped onions together, then throw in your remaining vegetables including the kale and cook, seasoning with salt and pepper as you go. Feel free to get creative.

Once the vegetables have married together (for about 5 minutes or so), add in 1/3 cup of all-purpose flour, stirring constantly. Quickly add in your liquid. I deglazed my pan with a splash of red wine for flavor, then added in 2 cups of chicken broth, 1 cup at a time.

Toss in your baby shrimp. They’re perfect because they’re already deveined and have no hulls. They make the perfect bite! Bring everything to a simmer. It will thicken up nicely. Almost done!

I used pie pastry. Sit the dough out on the counter for about 15 minutes before unrolling. With a rolling pin, smooth out any creases. Then, slap that puppy over that beautiful filling in your cast iron skillet, letting the dough drape over the sides. Whip one egg with about a teaspoon or so of shrimp & crab boil. Brush it all over the pastry. Just enhances the flavor! 😉

Cut four slits in the dough, so the steam can escape. Dot it with butter. Then pop that puppy in the oven at 425 degrees for 15 minutes. Turn the heat down to 350 degrees for another 15 minutes until the top is a rich, golden brown.

What’s not to love about pie pastry and warm, comforting vegetables with all the flavors of the coast? An added bonus is easy clean up! It’s a one pot meal that feeds an army.

A glass of red wine like Cabernet Sauvignon or Shiraz will compliment the dish nicely and when consumed together, they’ll leave you longing for snow.

Chicken-Fried Steak and Gravy with Garlic Roasted Mashed Potatoes

Published on January 22, 2012March 4, 2013 by Rebekah1 Comment

For Sunday dinner, I made chicken-fried steak and gravy Pioneer Woman style with garlic roasted mashed potatoes. It always makes you feel good when your guests ask for seconds and more gravy, so I guess I did something right.

First things first, get your water going and your oil heating. Timing is one of the most important things when cooking.

While my water was coming to a boil, I started on the garlic roasted mashed potatoes.

I’ve seen folks roast garlic several different ways, but I like to completely peel the papery skin off of each garlic clove before roasting it in the oven. This way, you don’t have to let it cool or risk burning your fingers trying to squeeze the cloves out of their peel once roasted. I’ve never been good at being patient.

Twist the head of garlic to loosen all the cloves from the stem. Then crush each one under your knife blade to break off the peel.

Put the peeled garlic cloves in a small piece of aluminum foil. Drizzle them with extra virgin olive oil and season with salt and pepper. I’ve always said if I was stranded on a desert island, those are the three ingredients I’d like to have.

Close up the aluminum foil and sit it right inside the oven, directly on the rack. Roast at 450 degrees for 25 minutes.

I used Idaho potatoes. I like to leave the peel on for a more rustic dish. After washing each one, I quartered some and sliced some in half. It just depends on the size of the potato. You want to cut each one similar in size for even cooking.

Once the water comes to a boil, gently slide your potatoes in and put the lid on. Let them cook for 25 minutes. Once boiled, they should be fork-tender and easy to mash with a potato masher or blender.

On to the country fried steak! Set up a dredging station. I got this nifty trio of trays from Pampered Chef and I use them often.

In the first tray, crack two eggs and add milk. In the second tray, season your flour with paprika, seasoned salt, cayenne pepper and black pepper. The coating has a nice kick. Combine each with a fork.

Dredge the cubed steak in the egg and milk mixture, then the flour mixture, then repeat. This creates a nice crunchy coating on the outside. Make sure you have an extra dish available to hold the prepared meat.

I always thought it was crazy to dip the floured meat back into the egg mixture, but it actually makes perfect sense. This is the second time around. The egg mixture serves as a glue-like adhesive.

If your hands don’t look like this when you’re done, you’re not doing something right. They should be good and messy.

The oil should be good and hot by now. To test it, sprinkle a few drops of flour into the oil and when it sizzles, it’ll be ready. A large frying pan helps too. If you don’t have one, cook the meat in batches. Note: When you lay the meat into the frying pan, be sure to support each end. It will come apart and separate in the middle if not.

After a few minutes on one side, use tongs to flip the steak. Then cook the other side for about 3-4 minutes depending on the thickness of your steak. Look at that golden brown color! It’s a beautiful thing.

By this time, your potatoes will be finished cooking. Drain them and put them in a mixing bowl.

I add whole milk, sour cream and unsalted butter to my potatoes and season them with salt and pepper. I like using unsalted butter so I can control the amount of salt that goes into the dish.

Remember that garlic we roasted first thing? This is what it looks like when it comes out of the oven. Man alive!! It smells divine. Just dump it right in with the rest of your ingredients.

I like to use a potato masher to mix it all up. Just twist and turn it until everything comes together. It gives the potatoes a nice chunky texture.

Yum! An extra pat of butter never hurt. 🙂

After the potatoes come together, the chicken-fried steak should be finished cooking. Remove the meat and drain on paper towels. Keep warm.

Take a look at how much grease you have in the pan after removing the meat. If you need to drain some off, do so. My pan didn’t have much, so I used it all. I sprinkled 1/3 cup of all-purpose flour evenly over the grease and whisked it together. This is what they call a “roux.”

Once the roux turns to a golden brown, that’s when you add milk and let thicken. Don’t forget to season good with salt and pepper. Keep stirring.

“Underseasoned gravy is one of life’s great sacrileges.” -Pioneer Woman

Dinner is served! Spoon as much or as little gravy as you like onto the chicken-fried steak and the potatoes.

For the full recipe, purchase The Pioneer Woman Cooks by Ree Drummond. Check out My Inspirations page to learn more. If you’ve got leftover mashed potatoes, put them to good use with this recipe for Hamburger Pie.

Now, can someone please help me understand why they call cubed steak chicken???

The Hostess City Offers More Than River Street

Published on January 17, 2012December 11, 2012 by Rebekah6 Comments

The Six Pence Pub
Gallery Espresso
Savannah, Georgia

It was 57 degrees on a partly sunny January day in Savannah as I strolled through the brick streets under the live mossy oak and Southern magnolia trees. On the corner of West Perry Street and Bull, we dined outside at The Six Pence Pub where the warmth of french onion soup and a fresh garden salad hit the spot.

Who doesn’t love an old red telephone booth and an Irish pub? The place is just cool.

A perfect lunch indeed. Not too heavy, just right.

Provolone cheese is melted over the top of the broth-based soup. On the inside, you’ll find croutons and caramelized onions.

I love the freshness of green parsley, and the little soup bowl atop the white doily is so quaint.

After shopping in the City Market, we visited Gallery Espresso, just up the block from The Six Pence Pub, for some coffee and one giant peanut butter cookie. I’m convinced that every SCAD student and resident of Savannah had the same idea. There wasn’t a seat available in the entire place.

Now I love a good Starbucks, but there’s something special about getting that cup of Joe from a local establishment. Filled with an eclectic mix of chairs and couches, beverages are served in ceramic coffee mugs. Customers play chess, listen to iPods and surf the net on laptops. Cakes and cookies sit covered on the counter top and the smell of coffee grounds and hot tea fill the room. Stacked newspapers and magazines lie around saying, “read me!” The atmosphere has a good vibe and I’d go back to experience the oldest coffee house in Savannah again.

Have you been to The Six Pence Pub or Gallery Espresso? Tell me about your favorite, local hot spot.

The Infamous Office Christmas Party

Published on December 15, 2011June 5, 2012 by Rebekah1 Comment

I started a new job in November, and I’ve really enjoyed getting to know my new co-workers. We had our office Christmas party this week and the food was nothing short of fabulous. On the menu?

Ham
Turkey
Dressing and Gravy
Macaroni and Cheese
Butter Beans
Asparagus (and not the dinky kind)
Tomato Casserole
Mixed Green Salad
Cheesecake or Red Velvet Cake with berries

Macaroni and Cheese is the dish I don’t fix at home often, but really look forward to eating during the holidays. It was cooked perfectly, crunchy on top and cheesy throughout. The tomato casserole was very interesting and a dish I’d never heard of, much less tried. It had bacon and cheese in it and I’m going to attempt to recreate it (that’s a post for a later date). Have you ever seen asparagus thinner than a pencil? There’s nothing I despise more than going to the grocery store to buy a vegetable like asparagus and it’s not plump. This asparagus was full and round and had a nice bite to it.

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My white elephant gift. I’m all about anything festive!

It was a delicious meal indeed. The only thing I would’ve added is a nice blackberry reduction sauce to the cheesecake. A shout out to Eagle Dining Services for catering a wonderful holiday luncheon!

After we ate, our team had a white elephant gift exchange which was rather entertaining with 40 folks. Since I drew #17, I got to choose whether I wanted to take someone else’s gift or pick a gift from under the tree. I decided to take someone’s Cabernet Sauvignon and should have known I wouldn’t get to keep it. The next gift I opened was a set of kitchen knives and since I already have a fine set at home, I talked another co-worker into a trade at the end of the game. I came out pretty good with a Santa Claus inspired wine glass. Hey, at least it’s something I can use! Among the most popular gifts? Wine, lottery tickets and a Georgia Southern University Gnome. We had lots of laughs and a great time was had by all.