The Burger List

So let's get down to business and talk about how I came to move the burger at Tobacco Road in Raleigh, to the top of my list. Bumping down the PR burger to the number 2 spot, and Coney Island Cloos at Mission Valley to third place, and sorry to say the Raleigh Times burger is no longer in the top three. (It really only made the list for the in house-grind and the beef quality, however, sadly, it always seemed to come out a little bland and slightly cold, proof being the cheese was not melted. Melted cheese is an American favorite, burger or not!)

To be honest, I usually don't think of Tobacco Road when I think about going out to dinner. I assumed "sports bar", "sports bar food". I got told.  I personally will apologize to the Amra brothers.  I have the pleasure of knowing them because their bar, Amra's, is neighbors with The Cupcake Shoppe.  It seems it is a hot spot for music, drinking, and good company nightly. I should of had more faith in the fact, that people as caring and generous as the Amra brothers, would not settle for anything less than a welcoming place, for non-sports fans such as myself, and well thought out food, that is dang good too.
     
First choice for dinner was The Pit, their wings are the best item on the menu. If you question me on that, you haven't had them. After a long day, tired and hungry, I called to place a take-out order.

"Oh, I'm sorry," the girl who answered said with a tiny voice, "the kitchen said we can't do take out orders anymore, because we have been so busy."
    
 They have the best wings in town, but apparently you can only get them if you commit to going in and sitting down. I didn't feel like going to The Pit, I wanted the wings! I sweetly replied, fake, yes, "OK, thank you," and hung up.
     
I ended up at Tobacco Road because they had wings on their menu and they were close to home.  I pulled up a seat at the bar (always the best place to eat in a restaurant if you are hungry, because you always have eye contact with who is serving you), and Andy, quite the courteous bartender, mentioned that you can get a burger anyway you like because they grind the meat in house. It was a whole new ballgame! Pun intended.
   
I ordered a 1/2 lb burger rare. I bounced in my seat a bit when I read I could put pimento cheese on it as a topping. Pimento cheese, another southern love. And of course, I added bacon, along with the usual lettuce, tomato, and mayo. I also chose to wash it all down with a little bubbly, in honor of our decade coming to an end.
   
I tend to talk a lot when I am excited. I was gabbing on about Only Burger, a burger truck in Durham, saying how I loved their motto..."It is the only burger you will ever want". I haven't been, but I am willing to face my fear of driving on I-40 just to try that burger. Literally as I was saying that, my burger was put in front of me, I slathered on the mayonnaise (both sides), and got started.


   
Love at first bite, as the saying goes, and immediately I thought that this could be the only burger I could ever want.

It was hot, juicy, well seasoned, and the pimento cheese had melted just enough to stay in its place. The bacon was crisp with that delectable fatty chew, and it was just thick enough to not make it on the thin bacon list, that usually includes diners and fast food restaurants. It was actually cooked how I asked, which was nice, to have it your way and get it that way.  The kaiser roll was a good choice. It held up well and was slightly crisp on the outside, while soft on the inside.I couldn't eat my pickle. There is only so much room in little liza lou! I love pickles, but I tend to fill up on what is the most satisfying first. You know I don't like the food at a place, if I eat my pickle up first and pick at the rest of my food. Oh and I had a side of slaw, which I could tell was homemade. (Which is rare these days.)  A less delightful bagged version from US Foods, usually ends up as a disappointment on my plate at other local restaurants. (I will not mention any names yet.)
    
Today it is all about Tobacco Road and how happy they made me. The burger was freaking delicious, under $10, and I was full. A good bang for my buck, which is important these days. I encourage all of you to stop in and taste for yourself.  You may start bouncing in your seat too, when you hear they have a Happy Hour.  I believe it is Monday-Friday from 4-6pm and 11-1pm, you can get the very burger and a few other bar bites, like wings, for under $3.
    
Such a great burger and a great experience, which made for a great night. Afterward, running to the car in the rain, didn't even get me down. Isn't it all we need sometimes, just a good ending to another midweek day.

Thank you Tobacco Road.

TR website

Eating out

 

I am pulling a wildcard.  I was a bit bored with my last post.  Don't get me wrong; I am a big fan of the goat cheese log.  It is just that sometimes I burn out on cooking. It seems, at times, all I do is cook, and that is not the half of it.  Even though it brings me joy, the shopping, cooking, washing the dishes, even coming up with what to eat takes some serious effort.  It can really tire a girl out.  That is when I like to use the saying,
  
"Take me out of the oven, I am done."  It sounds less scary than "stick me with a fork".

And that is when I go out to eat.  For the most part. I still eat off my parents from time to time, which is very much appreciated and lucky I know.

Tonight I went out. As usual a lot went into play in deciding where to go.  When I get to choose, even last minute and hungry, I have a criteria search, and as a creature of habit, it usually goes like this:

-Is there something on the menu that will fill me up, and it isn't too expensive? (usually $10 0r less)
-Are there chicken wings on the menu? How is the ranch/blue cheese?
-I don't like a loud restaurant.
-I like a little quality in my food. Quality doesn't have to mean luxury.
-and number one. TASTE.
    
So tonight, I went out to eat. It was a different kind of exciting. I'm going to let my meal settle and let a good night's sleep sink in before I brag about it.

If you love burgers (please don't tell me if you don't),  tune in tomorrow!

Goodnight Friends.

Amen

Today is my first day of rest. All the holiday parties have come and gone, all the traveling to see relatives is over, and I am left with a day of quiet nothing. Thank goodness for today. I wore sweat pants and had oatmeal at 4pm, and I didn't leave the house but to lug the tree out onto the curb. I'm glad Nelson gets to lounge around all day as well. He was pretty busy over the holidays himself.

I will tell you what, I am grateful that I was able to eat so well this holiday. I had one thoughtful meal after another, actually all made by moms. Laughingly enough, my  contribution on two accounts was to handle the beef. Little liza lou knows how to handle a hunk of meat that is for sure.

Eating can be quite exhausting, agree?  So last night headed home on 1-40 guess what exit sign called my name...HILLSBOROUGH and the subtext in my mind read (chicken wings!) I was craving to eat something simple and to eat it with just one hand. So dinner last night was a stop off at the Wooden Nickel pub with 12 jumbo wings. I couldn't of been happier.

Christmas is over. Everyone one in the grocery and the food service industry I know are relieved. Everyone in the Zaytoun family I know is also relieved. Shout outs to all the siblings and to each rent. We made it through our first divorced Christmas. And even better we all have a new year right around the corner and with that brings another opportunity to eat!

But I have something for you that I am sure you won't mind sharing with a group of your favorite people, and it is a never fail to be raved about recipe.




Ingredients:
feeds 12+


1 lb goat cheese (If you live in the area try Celebrity Dairy, from Siler City. They sell at the farmers market and at whole foods.) http://www.celebritydairy.com/dairy/dairy_main.htm
*1 pkg cream cheese, not light
3/4 cup pumpkin seeds (green)
1/4 cup dried cranberries, sweetened or unsweetened, chopped
3 T. candied ginger, chopped (about 4-5 pieces)
1 T. black sesame seeds
you need parchment paper for this recipe for sure

*The cream cheese is an add in mainly for budget purposes, goat cheese is expensive, most likely because of how it is crafted on such a smaller scale. It also allows for a creamier spread. It creates a milder flavor of goat cheese for the more childish palates.  If you are feeding a bigger crowd, say 25+ use two packages of cream cheese.

Method:

First, blend goat cheese and cream cheese together in mixer, or use hand mixer. Mix til smooth. Next, plop onto large sheet parchment paper with spatula. Mold together with hand to make a log shape. Wrap like a large piece of old fashioned candy and put in refrigerator for two hours.

Meanwhile, chop cranberries and candied ginger. Remove from fridge when firm, and spread a new piece of parchment paper on counter. Spread pumpkin seeds, cranberries, and ginger pieces evenly in middle of parchment.

Carefully peel log away from old parchment and gently roll on new one with toppings. Hands will get a little goat cheesy. Once toppings are evenly spread (use fingers to fill in white spots), lightly sprinkle black sesame seeds for added color. Re wrap and return to fridge. Can make one day ahead.

Serve with store bought crackers or crostinis made from a baguette cut and toasted. Just lovely.

Christmas morning

Love and Joy to all this Christmas! 

 

  

Liza and Nelson 2009

Kahlua roast pie

"Start spreading the news, I'm leaving today , I want to be apart of it, New York New York! Da da da daa."

Hey you guys I'm back! Today was the 21st and also the last day to enter the Saveur Kahlua recipe contest. http://www.saveur.com/kahlua/

The winner gets to go to New York City.
I submitted my recipe at 11:29 pm and the deadline was 11:59pm. I have had this recipe in my head for a month and with a little determination I got around to it at the very last minute! (That is very like me.)

They make their decision in January. A panel of judges and a Kahlua representative. That sounds very official, "a Kahlua representative". I will definitely let you know either way, win or not.

I will say I had three very hungry taste testers who all approved.
To see recipe click Read more below.


  










Serves four
Takes a few hours, so just turn on the music and enjoy being at home!

Ingredients:
1 1/2 lb. chuck blade roast, preferably grain fed
Kosher Salt
1 yellow onion, halved
4 cloves garlic,minced
2 T oil (olive, coconut, etc.)
2 cups beef broth
1/2 cup Kahlua (or two pony bottles are cheaper if just buying for the recipe)
*2 Starbucks VIA packets (or 1 T instant espresso powder)
1/4 t. ginger powder
1/4 t. five spice powder
small pinch of red pepper flakes
1/2 t. salt
sheet of parchment paper
2 carrots, cubed
1/2 bag of frozen peas
1 T. rosemary minced
1 large white potato, peeled and chopped
1 small sweet potato, peeled and chopped
1/2 jalepeno, seeded and minced
2 T. butter
1/2 cup buttermilk
1/2 t salt
dash cayenne

*I love Starbucks and most of you know what my favorite drink is.  You may not know how to say it but you know what color it is! I discovered  VIA is their new instant coffee packets. It is pretty cheap ($1 a coffee). I haven't tried it but Mitchell who hates Starbucks coffee, enjoys a cup of the VIA. I used the italian roast blend because it said BOLD on the package.
http://www.starbucks.com/via


Preheat oven to 325 degrees. Unwrap chuck and leave on butcher wrap. Sprinkle an even spread of salt all around roast. Let sit for at least 10 minutes.

Meanwhile, cut one of the onion halves in half, and then cut into slices. Also, mince garlic.

Set stove to high heat and sear chuck on all sides. Transfer to a plate. Replace pan with large pot or dutch oven and turn heat down to medium. Add 1 T. of oil and saute onions and garlic, about 5 minute til golden. Add beef broth, Kahlua, VIA packets, ginger powder, five-spice powder, red pepper flakes, and salt. Bring to a boil, stirring occasionally. Then, remove from heat. Add chuck to Kaluah broth and cover with parchment paper and place lid on pot. Transfer to oven and set timer for one hour. Flip over at one hour and reduce heat to 250 degrees then return to oven for 2 1/2 to 3 hours (til meat shreds).

Now, bring a medium pot of water to boil with a pinch of salt. Cook carrots for 3 minutes and then add peas, cooking one more minute. Strain well into colander and then transfer to a bowl.

Bring a new pot of water with a pinch of salt to boil for potatoes.

Meanwhile, chop the other half of the onion. Saute with 1. T oil, add rosemary, stirring about three minutes. Add peas and carrots. Mix together cooking for about 3 minutes then remove from heat.

Next, cook potatoes for about fifteen minutes or until soft and kinda mushy. Strain into colander. Return pot to stove and turn heat down to medium. Add butter and saute garlic and jalapeno, stirring constantly til butter turns golden, about 5 minutes. Add potatoes back to pot and add butter milk, salt and a dash of cayenne. Mix well. (I used a hand mixer.)

When ready pull roast from oven and shred with tongs or fork. Add 1/2 cup of Kahlua broth to meat and mix well (more if desired). Season with salt to taste. Bring oven temperature to 500 degrees (or broil).

In a casserole dish layer roast, peas and carrots mixture, topped with potatoes. Return to oven uncovered for about eight minutes or until it has an ever so slight crisp.


 Let cool ten minutes. Spoon into bowls and enjoy.

Collards cure for a busy day

Cooking collards is just the opposite of the day I had yesterday. It was very busy, and more than a few customers at the Shoppe needed special attention. (One man had me individually bag 15 cupcakes with stickers and bows while he waited, talk about the pressure.) I took order after order and all the while our credit card machine was down. I think Time Warner is trying to sabotage At&t during one of the busiest shopping weeks of the year! As I boxed up holiday cupcakes by the dozens and made people happy, I couldn't stop thinking of all the things I have going on this week.  Just trying to keep them all in my head stresses me out. I have to show up for so many different people, including myself to keep earning a living. Just to name one thing I have to do, I will be making 150 deviled eggs by Friday.

Christmas is such a yearning to feel happy and loved. All the business kinda stomps on the spirit a bit. It makes me feel stressed.  I will tell you what though, while making collards I was forced to slow down. I relaxed.

You see, collards take their time, they need time to be good. That's how the flavor develops. Collards are hardy and can grow in the winter. And I have to mention, it is really one of the only vegetables I find filling.

Last night, after eating collards with chicken and rice I found myself sitting by the tree wrapping a present for my dear friend Carson. I think collards let way for a little Christmas spirit. I felt better.

Cooking collards is simple and warms the kitchen with good smells. Plus I read eating collards on New Years Day will bring you wealth all year. Make a pot! To see my recipe click Read more below.
New years Day Collards
feeds 4 large portions. When I cook for my family of 8 I double up!


 Ingredients:
1 bushel collards
3 cloves garlic
1/2 onion
1 T oil (olive oil, coconut oil,butter, lard, whatever kind)
2 smoked ham bones
red pepper flakes
water
salt
3 T. lard or butter

Prep:
First rinse each collard leaf. You can plug up sink and fill with water and let collards have a bath (no soap though) or do it one at a time if you don't mind the repetition.

Next, stack leaves on top of each other and roll up tightly length wise. Cut into 1 inch slices, then chop into squares peices. This technique is called chiffonade. (http://en.wikipedia.org/wiki/Chiffonade)You will end up with a big pile of collards.

BEFORE YOU PUT COLLARDS IN POT mince garlic and chop onion.

Cooking:
Saute onion in oil on medium high heat about 5 minutes, or 4 if you are impatient. Add garlic and ham bones and don't leave them alone, mix around with wooden spoon. If onions look like they are starting to burn turn heat down a little. Add all the collard leaves. Immediately add a pinch of red pepper flakes and 2 pinches of salt (1 and half teaspoon to start and more to taste later.) Bring pot over to sink and cover just above collards with water and turn heat back up to high stirring once or twice for thirty minutes, then down to medium heat. Put a lid on it, cracked and let go for about three hours.

Every now and then stir collards and check the heat lower it if the bubbles are too strong.  You are going for a strong simmer here.

The longer they go the better but if it is time for dinner and all the water hasn't boiled out yet, that's ok, drain off a bit, then add your butter or lard. Taste and season with salt if you need to.

I always burn my tongue with the first bite. Give it a blow.

Aint no thang (dedicated to Tessa, one of my favorite persons to eat wings with)

This is not going to be the last post you read about chicken wings. I have a thing for chicken wings. I could list the many reasons, but it could go on and on and on and on...so I will just give you one for now.

When I lived in Chapel Hill I used to drive to Hillsborough every Tuesday night down Old NC 86, a winding 2-lane road (because I am scared of I-40 westbound) for buy 6 get 6 wings free night at the Wooden Nickle. I could just about finish them. They are good sized, not breaded, and you can pick your sauce. If you are a heat seeker you must attempt the "Wooden Nickle Freakin Hot". I was going to attach a link but it seems to be the wrong website, it is for a chain in Georgia.

Still, today they rank top place for wings in my book. It seems too far these days, but thinking about it, it has been stupid that I haven't made the trip. It is a pub with locals and people throw peanut shells on the floor. A man at the bar once taught me to eat the whole peanut shell and all. Hillsborough is the kind of town you drive through and think "I like this place, I really like this place". I always want to stay for awhile.

In Raleigh, I am not too excited about any restaurants wings...
(click read more to see recipes)
I will say the best item on the menu at The Pit are the wings. They are smoked and a little sweet. The PR has pretty good wings. They come naked with the sauce on the side. However, wings at home make the best kind of dinner! They are usually about 3 dollars a pound at Whole Foods(all natural) that usually gives you about ten wings. Ten wings for 3 bucks! Better deal than a 50 cent wing night.

Wing Recipe #1
feeds 2
You will need a large bowl, a grater or zester if you have it, and a baking pan, and next time you go to the grocery store grab some parchment paper, I use for just about anything that goes in the oven.

Ingredients:
2 lbs. chicken wings
2 garlic cloves
1 twig rosemary
1 lemon
1 T. olive oil
salt and pepper
*I like a dash of cayenne

Prep: Mince garlic and rosemary.
In large bowl mix wings with garlic, rosemary, and grate lemon over the wings with the smallest grate size. Cut lemon in half and squeeze half of lemon over wings. Next, sprinkle salt generously over wings. Add olive oil and I always mix with my hands and then wash them.
Put in fridge for about an hour or how ever long.

Cooking: About 1 hour before dinner, move one rack in oven to highest level and preheat to 500 degrees. Put wings on baking pan lined with parchment paper if you have it so they wont stick, SKIN SIDE UP. (wipe off garlic a bit because it will burn)
Let them crisp up, check them in 10 minutes. If they look crispy enough move the pan down to lower rack and turn oven temperature down to 200 degrees.
Let cook at 200 for about an hour. Gives you time to make your dipping sauce.

Who knows what they put in ranch these days. If you have mayonnaise and vinegar(any) at home you can make a real quick and tasty dip. I am the patron that always asks for extra dip. I like blue cheese, but you don't always have blue cheese at home. (or maybe you do.) Here is a recipe I make, I usually have these ingredients on hand.
Makes about 1 cup
You will need a whisk and a good sized bowl.



Ingredients:
1 T. apple cider vinegar,*1 t. secret bbq seasoning mix,2 big scoops of mayo, 1 T. buttermilk (optional, it just makes it smooth), and salt to taste of course. (add finely chopped herbs if you have them)
First: Whisk together vinegar and seasoning mix in bowl. Add mayo and buttermilk and a pinch of salt. Whisk til smooth. Finger lick it for a taste. Add more salt if you need to. Refrigerate.



Wings are way more fun to eat with friends.

Left, Phuc my neighbor helped me make last night's wings.

Right, Guillermo loves chicken wings!




*I found the secret bbq seasoning mix at Nahunta Pork Outlet at the Farmers Market. I used it when I make bbq. The ingredients say, "A mix of spices and salt".

Coming soon! Kahlua Cottage Pie

I have entered a few recipe contests in my day.

I got third place for my eggsalad when I was 20 at this store called Figs, that is no longer in Cameron Village. The winning recipe was a "fig chutney". Please.

I entered the strawberry recipe contest at the Farmer's Market this year with a strawberry Tiramisu. I didn't place.

So I am going at it again, I really just want to win a chance to go see my sister Tessa in New York.
I have to submit by the 21st of December, so the recipe will be coming soon!

Seinfeld - Soup Nazi - NO SOUP FOR YOU!

Vegetable Beef Soup for you

I believe any soup made with a broth and full of meats and vegetables is perfect for keeping away the winter cold. It will make you feel good. Just wait, you will catch yourself saying mmmmmmm as you eat it. This is how I made my soup. If you don't like mushrooms or kale, replace them. The best ingredients to use are the ones you like.

Makes one big pot, plenty for next day.
Ingredients:
2 beef bones
4 garlic cloves
4 sprigs rosemary
Kosher salt and pepper
1.5 lbs. flat-iron steak (usually 8.99/lb.)
2 T. olive oil
1 small onion
2 ribs celery
3 carrots
2 T. thyme
1 bushel dinosaur kale
1/2 butternut squash
1 lb. shitake mushrooms
1 carton beef broth
1/2 cup frozen peas
*Spices: 1/2 t. ground ginger, 1/4 t. ground cumin, dash of cayenne pepper (you can add more if you like, taste and then add a lil more. I love soup with a little kick.)
*Special Equipment: pressure cooker

For this recipe you will need a big pot, a large pan, a spaghetti strainer, and about two hours.
First:
1. Peel garlic and then mash two garlic cloves with the flat side of your knife, crushing it open. Put 2 rosemary springs, beef bones, the smashed garlic cloves into pressure cooker or pot, cover with water half way up the pot and bring to a boil and let simmer for 1 hour.
2. Meanwhile, salt the flat iron on either sides liberally, and leave wrapped in butcher paper on the counter.
Prep work:
1. Dice onion, celery, and carrots. Set aside in one bowl. Chop thyme and add to the same bowl.
2. Remove the stems of the kale (very stringy when cooked, you don't want them. Pull down on the leaves and they will break away from stem.) Roll the leaves up together and chop into bite size pieces. Set aside.
3. Cut butternut squash in half, scoop out seeds like you would a cantelope, chop into small cubes.
4. Remove stems off mushrooms with hands, then slice them up.
*Shitakes are expensive. I also like to use crimini or button mushrooms, which are much cheaper.
Prep work is done!
Cooking:
1. In a large pan, saute onion, celery and carrot thyme mix til onions are soft with 1 T. olive oil, about 10 minutes. Transfer to big soup pot. (not on stove yet)
2. Saute kale, butternut squash, and mushrooms with the remaining olive oil and cook for about ten minutes. Sprinkle with salt and pepper. Then add to large pot.
3. Your broth should be done now. Place strainer over pot and pour broth over it. This way your bones and other scraps won't get into your soup. Place the pot on the stove and set to medium low. Add store bought container of beef broth to make bigger volume.
4. Taste it now for fun. Add more salt if you'd like.
5. Now chop beef into cubes and saute in pan on high heat. You just want to sear it on all sides as best you can. It will cook the rest of the way in the soup. Add to soup.
6. Pull the peas out of the freezer and add to the soup.
7. Add your spices how you like, stir, and reduce heat to low.
8. Eat when your ready and don't burn your tongue by eating it with out letting it cool a bit!