Mobile
Monday, March 23, 2009
Food News Food news: March 23
Posted By Tricia Childress on Mon, Mar 23, 2009 at 2:32 PM
Brixx Uptown, 225 E. 6th St., is hosting a Spring Beer Dinner on Tuesday, March 24 at 6:30 p.m. The dinner features pork from local farmers Grateful Growers and paired with microbrews from Highland Brewing of Asheville. The four course menu includes St Terese’s Pale Ale with prosciutto-wrapped jumbo shrimp with bruschetta crostinis; Gaelic Ale with spinach Salad Pizza; Oatmeal Porter with a wood-fired bone-in pork chop with marsala butter sauce and parmesan whipped potatoes; and Black Mocha Stout with chocolate-hazelnut crème brûlée. $40 plus tax and gratuity. 704-347-2749.
Food News The Coffee Cup is Alive!
Posted By Rhiannon Fionn-Bowman on Mon, Mar 23, 2009 at 10:29 AM
Yeah, they closed. But now they're open again. Stop rolling your eyes and go get some grub.
Like the killer in a bad horror movie, the Coffee Cup restaurant is never quite dead, or so it seems.Less than two months after owner Gardine Wilson said the historic eatery was closed for good, it apparently has found new life -- this time in NoDa.
Wilson told Qcitymetro.com today that a revised version of the Coffee Cup would open April 1 at 2909 North Davidson St., inside the building that houses Alive. He sent out online invitations Saturday offering a sneak peek to a select group he characterized as “community leaders.”
“I want the community’s input,” he said today in an interview.
Wilson said the new location will offer its own coffee blend (developed in Puerto Rico) for $7 and feature a “classic organic menu.” It also will have wireless Internet access.
But much of the down-home cooking that made the Coffee Cup famous, he said, will still be available.
Read the rest of this QCityMetro.com article here.
Recipe Bacon-Bit Burgers with Smoked Gouda and Steak House–Smothered Onions
Posted By Priscilla Tsai on Mon, Mar 23, 2009 at 9:56 AM
These burgers, created by my favorite Rachel Ray, are amazing. Crunchy bacon bits and sauteed onions are mixed into the beef patty, and then smothered onions and melted gouda top the burger. I've made these burgers a few times prior, but when I made these again over the weekend, I remembered again exactly how good they are. I highly recommend that you make these. Stat.
Bacon-Bit Burgers with Smoked Gouda and Steak House–Smothered Onions
Rachael Ray
From Every Day with Rachael Ray
April - May 2006
Makes 4 Burgers
Smoked bacon and cheese add punch to this beefy burger.
 |
||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||
|
|
||||||||||||||||||||||||||||||||||
|
1. Preheat the broiler. Heat a large nonstick skillet over medium-high heat, then add the bacon and a drizzle of EVOO and cook until the bacon is crisp, 4 to 5 minutes. Transfer the bacon to a paper towel–lined plate and drain off all but 1 tablespoon of the fat from the skillet. Return the skillet to medium-low heat and sweat the finely chopped onion in the bacon fat for 2 to 3 minutes. Combine the onion with the reserved bacon in a small bowl and let cool. Turn off the heat and set the skillet aside.
2. In a medium nonstick skillet, heat 2 tablespoons of the EVOO, 2 turns of the pan, over medium heat. When the olive oil is hot, add the thinly sliced onions and cover them with a lid that fits inside the skillet. Cook until browned, 10 minutes, stirring occasionally.
3. While the onions are cooking, place the sirloin in a large bowl and top with the Worcestershire sauce, hot sauce and grill seasoning. Stir in the cooled chopped onions and bacon until evenly combined. Divide the meat into 4 even sections and form 4 large patties. Add the remaining 1 tablespoon of EVOO, 1 turn of the pan, to the large skillet and heat over medium-high heat. Add the burgers and cook for 4 minutes on each side for medium-rare and 6 minutes on each side for medium-well.
4. Toast the split rolls under the hot broiler until golden. Place the patties on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler to melt the cheese, about 30 seconds. Stir the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place. Transfer to plates and serve.
Mouthful Eating at Nikko
Posted By Priscilla Tsai on Mon, Mar 23, 2009 at 8:59 AM
Friday night at Nikko was like being at a club, but instead of just dancing, people were eating AND dancing. The restaurant's DJ spun bass-heavy dance hits by Lady Gaga and Brittney Spears as Joanna, the owner, danced with her tambourine and boa and customers downed sake-bombs. I think I heard "Let's Get Loud" at least 3 times. Just a typical Friday night at Nikko ...
Intersection of South Blvd & Arlington Avenue (Pink Building)
1300-F South Blvd.
Charlotte, NC 28203
704.370.0100
See the sushi menu here.
Friday, March 20, 2009
Mouthful Bodrick's Bar-B-Q Rib Tips
Posted By Priscilla Tsai on Fri, Mar 20, 2009 at 1:51 PM
I'm back! I just got back from Bodrick's Bar-B-Q Rib Tips. Here's what it looks like from the outside:
And here's the inside:
Bodrick's resides in a very humble free-standing building on Statesville Ave. Find a stoop to sit on or plan to take the food home with you, because it's take-out only. The menu includes meat platters, ribs, bbq pork and beef sandwiches, rib tip boats, fish and chicken dinners, chili cheese fries, and an array of sides. I wanted to get the rib tip boat, but since they were completely out of the tips, I got the small rib boat. For $4.99, I got a bed of crinkle cut fries with 4 saucy ribs on top, served with a buttery slice of garlic bread. The abundant meat on the ribs was cooked to perfection and just fell off the bone. The ribs were very saucy, which made them juicy and flavorful. Sooo good. I can't wait to go back and try the rib tip boat next time.
I also tried their BBQ pork sandwich. Another winner. The sandwich was topped with coleslaw and served on a seeded bun. Extremely tasty and served with french fries, or "FF," as they call them at Bodrick's.
Check out Bodrick's menu here. Visit their website here.
Visit Bodrick's:
3701 Statesville Ave.
Charlotte, NC 28206
Food News Cheap date: Revolution Pizza & Ale House
Posted By Carlton Hargro on Fri, Mar 20, 2009 at 1:34 PM
Yeah, there's a recession going on at the moment — but you still gotta get laid, right?
OK, that's a bit crude. Forgive me. Let's put it like this: a lack of money should not mean a lack of romantic encounters (casual or otherwise). To that end, I've found a great place to take a date and not break your bank: Revolution Pizza & Ale House in NoDa (located in the old Mellow Mushroom building).
The food is always tasty at Revolution and they've always got an incredible selection of beers, but only on Tuesdays are patrons able to enjoy a dinner for two for $20.
The $20 dinner includes your choice of appetizer or two side salads, medium two-topping pizza and a small gelato.
It's a good deal (and trust me when I say the food is great), so start putting aside your pennies now.
Three-Course Spiel Meet Jason Surface, produce market manager
Posted By Jacyln Letizia on Fri, Mar 20, 2009 at 10:31 AM
Jason Surface is the manager of the family-owned business Hillbilly Produce Market. Hillbilly is tucked away inside an enormous garage located on East Independence Boulevard. But this isn’t your average market, and Surface has expanded the merchandise from more than just produce.
Creative Loafing: What’s the history behind this place?
Jason Surface: My father, Marshall Surface, opened Hillbilly back in 1984. 25 years. He originally had produce markets in West Virginia, but moved because the economy wasn’t doing so great. I worked here through high school. I was always around it.
Tell us about the items you sell here at Hillbilly.
We do sell more than just produce. We’ve got an entire gardening section, a large selection of beverages, candy and even some furniture pieces. Dog houses are outside. There are trees at Christmas time, and plants in the spring.
How do you compete with the chain supermarkets?
First of all, we are a lot cheaper. Much cheaper. And we buy locally whenever it’s available. We’ve been getting watermelons from the same place for years; we go straight to the farm to pick them up. Our customers know us, and we get to know them.
Recipe Barbecued Chinese Chicken Lettuce Wraps
Posted By Priscilla Tsai on Fri, Mar 20, 2009 at 9:11 AM
Rachel Ray -- I love to hate her. She's got that raspy smoker's voice, is annoyingly perky, and she's able to talk to herself for 30 minutes during her 30-Minute Meals show. Who DOES that? She can take that "evoo" and "Yum-o!" and shove it.
And although she seems all bubbly and friendly, I bet she's a total biotch off camera. Proof: Check out this video of the Amateur Gourmet, Adam Roberts, sitting next to Rachel at the Food Network Studios. She doesn't even look at him.
Anywho... she claims she's no chef, and that's true -- there's no culinary diploma hanging on her wall. Her recipes usually require sophisticated culinary techniques such as opening cans and stirring. But though I make fun of her, I do like some of her quickie dinner recipes. (Her burger recipes are always winners.) Here's a RR recipe that I found on the Food Network website that I'm planning to make next week.
Barbecued Chinese Chicken Lettuce Wraps
Recipe courtesy Rachael Ray
Prep Time: 15 min
Cook Time: 10 min
Level: Easy
Serves: 4 servings
Ingredients
- 2 cups, 4 handfuls, fresh shiitake mushrooms
- 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
- 2 tablespoons light colored oil, such as vegetable oil or peanut oil
- Coarse salt and coarse black pepper
- 3 cloves garlic, chopped
- 1 inch ginger root, finely chopped or grated, optional
- 1 orange, zested
- 1/2 red bell pepper, diced small
- 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
- 3 scallions, chopped
- 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
- 1/2 large head iceberg lettuce, core removed, head quartered
- Wedges of navel orange -- platter garnish
Directions
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.
Food News Food news: March 20
Posted By Tricia Childress on Fri, Mar 20, 2009 at 8:30 AM
The 14th annual Taste of the Nation Charlotte will be held April 15 in the Wachovia/Wells Fargo Atrium. The VIP event from 6 p.m. until 10 p.m. is $85. The main event, 7 p.m. until 10 p.m, costs $50 ($60 after March 31 or at the door) Tickets can be ordered online or at Second Harvest Food Bank of Metrolina: 704-376-1785. $1.1 million has been raised to stock the pantries of the food bank. 20 area restaurants and culinary schools will participate. Share Our Strength’s Taste of the Nation® is the nation’s premier culinary benefit dedicated to preventing hunger in American children.
Thursday, March 19, 2009
Mouthful Bodrick's Bar-B-Q Rib Tips, Inc.
Posted By Priscilla Tsai on Thu, Mar 19, 2009 at 3:53 PM
I'm going to Bodrick's for lunch tomorrow and I'm so excited. I've never been, but I've heard great things. Just thought I'd share my excitement.
I hear the thing to get is the Tipboat -- a platter of french fries with rib tips piled on top, and then doused in BBQ sauce. I feel the saliva pooling in my mouth as I type. Ok, TMI.
I will report back tomorrow with pictures! Stay tuned...
BODRICK'S BAR-B-Q RIB TIPS, INC.
3701 Statesville Ave.
Charlotte, NC 28206-1012
-
Crockpot Arsenal: Teriyaki Sesame Pork with Asian Slaw 1
If you like sweet and smoky barbecue sauce, this will be right up your alley, but also a nice change of pace.
-
Food news: March 13
-
Tricia Childress
