Stir it Up - Jamaican in Little 5 Points

Jerk chicken - ask for extra sauce for the rice!

After waiting in line at the Vortex for 20 minutes with no table in sight, I persuaded Calvin to try something different: the Jamaican restaurant Stir It Up that I read about recently. I am so glad we tried it! Not only did the waitress accommodate our extreme hunger in a quick way, the food was truly fantastic and the dessert was out of this world. We started with the Coco bread and the Jamaican beef patty. Skip the bread, get the patty. It was hot and the beef had excellent flavor with tasty gravy inside the delicious patty (see below for half eaten photo)!

I'm no expert on Jamaican cuisine but I love spicy food and the jerk chicken did not disappoint. It was a generous serving with rice/peas and cabbage included. The oxtail was also delicious and creamy. Both of these dishes arrived quickly although some of the menu items are cooked to order and require a long wait. When we were leaving the kitchen was just bringing out some fresh macaroni and cheese - it looked fantastic. There are also some great lunch specials offered Tuesday through Friday and surprisingly, several vegetarian options available. See menu here.

Oxtail.



Coco Bread and Jamaican beef patty.



Best chocolate cheesecake - EVER!

Although we were stuffed, the waitress assured us that the cheesecake was really good and really different - she was right! While it has a very rich and chocolatey taste, the cake was lighter and less dense than traditional cheesecake. I would go back just for this! They also have a vanilla version that I want to try next time. Stir it Up is one of the nicer establishments in Little 5 Points and the food is quality as well. Try it!

El Taco - VA Highlands

Roasted chicken taco, fried chicken taco and side of grilled corn in chili-lime mayo.

We had not been to El Taco since it changed hands and joined 5th Group. We started with the lime-salted corn chips and house salsa. Paying for chips and salsa at a Mexican restaurant is one of my pet peeves, but how can you pass up chips and salsa?! I also found it odd that although there is a nice salsa bar in back, you can't get the "house salsa", which I liked a lot, unless you order the chips. I enjoyed trying the various salsas available at the bar but would like to see slightly larger cup size available so the salsas could be more easily dipped and shared.

I ordered two tacos (fried chicken and roasted chicken) and the side of corn. The corn dish and the fried chicken taco were my favorites. Something about the chili-lime mayo on the corn really adds a wonderful flavor. Calvin enjoyed his short stack with pork also. The short stack includes open-faced corn tortillas, red and green chili sauces, refried beans, Mexican cheeses, sunny-side-up egg plus the optional pork.

El Taco has a varied and interesting menu and it would be fun to try some of the other items like the fajitas, the Mexican pizzas or the shrimp del diablo. I very much want to try 5th Group's newest Mexican restaurant, Alma Cocina - hopefully you'll read about it soon in a new post!

El Short Stack + pork carnitas.

Kettlebells, the Paleo Diet and Caramba Cafe

Poblano Verde from Caramba.

For some time I've meant to post on a category very much related to food: exercise and diet. In particular, I want to highlight kettlebell strength training and the Paleo diet. Kettlebells are a great overall exercise - I can personally attest to that! I discovered kettlebells here in Atlanta at Delaine Ross' Gym Condition where Delaine and several other instructors use kettlebell training to provide a great workout including cardio and strength training all in one 45 minute workout. With more than 30 classes per week at various times of morning and evening - plus some special lunch time classes too - there should be no excuse not to try out kettlebells. I actually used a kettlebell routine to prepare for my wedding last April. I attended 3-4 times per week and I noticed a recognizable difference within just a few weeks. Check out Gym Condition's website to learn more. And - don't worry if you are not in great shape or can't lift heavy weights. The bells vary in weight from just a few pounds all the way up to giant weights you can marvel at other people lifting! As you work out using the kettlebells you will be able to increase the amount of weight used.

A typical kettlebell class in progress.

If you can add the diet element in as well, you will see serious results fast! Recently I dined with Delaine to learn more about the Paleo diet, which is considered by some to be the most helpful in slimming down and staying that way. The diet includes vegetables, meats, eggs and small amounts of fruits and nuts. Paleo excludes dairy products (although some schools of Paleo thought allow dairy), sugars and grains and beans. Processed sugars and grains are particularly off-limits. Interestingly, bacon fat and coconut oil are preferred over vegetable or olive oils for cooking. This is because many vegetable based fats break down and interact with your body in a different way. So if you are following a Paleo diet it is better to use that bacon grease to cook your vegetables instead of the olive oil you thought was so good for you! Olive oil is allowed in salads, however. Click here for lots of recipes and Paleo resources and here for Paleo 101 and additional resources. Additional reported benefits of the Paleo diet include better respiratory health (less congestion) and healthier skin.

There are several area restaurants offering Paleo-friendly fare as well. Delaine and I met at Caramba in its new location in the Pencil Factory lofts. Although it was difficult to skip the chips and salsa the above poblano verde was excellent with rich flavor and a tangy sauce. Delaine ordered the special chicken soup which was also delicious. In lieu of chips and salsa we had veggie dippers and salsa - nice to have a substitute so you can snack on something! Urban Pl8 also has Paleo items on its menu. Where else have you tried Paleo-friendly food in Atlanta?

Sopa de Pollo "a la Mia".



Veggie dippers with salsa and hot sauce.

Red Pepper Taqueria

Delicious chicken mole!

I was recently invited to check out the newly opened Red Pepper Taqueria located in the old Artuzzi's location at the corner of Briarcliff and LaVista. Red Pepper opened just after New Year's and it is evident that a lot of thoughtful work was done to prepare the space prior to opening. The interior has changed significantly for the better - it's very festive with an open feeling, although it is quite loud when full (a common problem). A full bar has been added and get this - there are beer taps at the tables in the bar area. That's right, you can pour your own! We didn't try it but it looks like a lot of fun for groups or parties.

We did try quite a few of the dishes on the menu including the above signature chicken mole dish. Mole sauce can come in many forms but it usually includes several types of chili peppers, ground nuts, dried fruits and sometimes even unsweetened chocolate. In some cases mole can have as many as 25 - 30 ingredients! The chicken mole here is a stellar version that I recommend for those who have never tried mole sauce - it is a bit spicy, just the way I like it!

Chips and salsa - I like the green tomatillo best. The chips were warm and had good flavor.



Made to order guacamole - you can get it mild, medium or hot - yum!



My 2nd favorite dish after the mole - the tuna crudo in citrus marinade - this is so good I would have it all on its own for lunch! Can't wait to do that sometime.



Prickly pear juice (left) and LaVista martini (right) - both tasty - the juice by itself was too sweet but I added soda water and then it was perfect - a nice cooling drink to go with the spicy foods we tried. Calvin liked the martini too!



Tacos: carne asada, organic tofu and grilled trout - neat that they have so many fish and veggie options. You can have either corn or flour tortillas.



Flan - my favorite dessert of the bunch: creamy, sweet and delicious. It's also gluten free.



Churros with chocolate sauce - love the presentation here! I'd love to see the addition of a darker chocolate dipping sauce. The churros themselves were really tasty - sweet and fried to perfection.



El Pastel AKA Drunken Cake.

Red Pepper Taqueria is a welcome addition to the Druid Hills/Toco Hills area. Try it and let me know what you think! Judging from the crowd we saw on our visit this place is going to do very well!

Disclosure: The meal described in this review was complimentary.

Slow Cooker: Mushroom Chicken (#2)

OK folks, here it is the recipe for that other slow cooker mushroom chicken. This is probably coming at good time too, since I know most of us are looking for quick, fix-it and forget dinners after all that holiday cooking we've been doing.

This recipe really fits the bill but you may be wondering what the big difference is between mushroom chicken #1 and #2. Mushroom chicken #2 starts with cubed chicken. It also does not use any "cream of ____" soup, which a lot of folks prefer to do without (me, I'm OK with it once in a while).


So the other big question....Which was my favorite? I honestly don't know. I made this one some time ago, so it's hard to compare the two but they were BOTH great. I don't think you could go wrong with either recipe. Enjoy!

Ingredients:

1 tsp. salt
1/2 tsp pepper
1/4 tsp paprika
3 boneless,skinless chicken breasts cut into cubes
1/2 cup green onions, sliced
1 1/2 cups sliced mushrooms
1 3/4 tsp chicken bouillon granuales
1 cup dry white wine
1/2 water
1 can evaporated milk (5oz)
5 tsp cornstarch

Directions:

1. Combine salt, pepper and paprika in small bowl; sprinkle over chicken

2. Layer chicken, mushrooms, green onions and bouillon in a 4 1/2-quart slow-cooker. Pour wine, water over top. Cover and cook on high for 3 hours or 5-6 hours on low. Transfer chiken and vegtables to platter; cover with foil to keep warm.

3. Combine evaportaed milk and corn strach in small pan, stir until smooth. Add 2 cups of cooking liquid from slow-cooker; bring to a boil. Boil for 1 minute or until thick, stiring constantly. Serve over chicken.

I served this over brocolli rice.

Source: Betty Crocker

Slow Cooker: Mushroom Chicken (#1)

A few weeks ago, I posted about a great slow cooker mushroom chicken recipe I had made. I actually have two different slow cooker mushroom chicken recipes to share. This first recipe, I made more recently and really loved it. The mushroom gravy was soooo delicious!! I could have eaten that by itself-Ha!

While dinner cooked in the slow cooker, I took the kids out for a long bike/scooter ride. They sure worked up an appetite!



I served this over mashed potatoes and sauteed spinach (Pictured here with a salad. These are actually my leftovers). This dinner was so easy to prepare and so were the sides. I used Oreida Steam n' Mash potatoes. To make them extra creamy and yummy, prepare the potatoes according to directions on the bag and then add 4oz of onion and chive cream cheese. For the spinach, simply sautee in large pan with a little butter,olive oil and garlic. So good, so easy!



Ingredients:

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1 8-oz. pkg. fresh button mushrooms, quartered
1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced
1/4 cup butter
1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8-oz. tub cream cheese spread with chives and onion

Directions:

Melt butter in a saucepan. Then add the salad dressing mix. Stir in soup, wine and cream cheese until it combines and melts. Add all the mushrooms to your slow cooker. Place chicken on top and pour sauce over chicken. Place lid on slow cooker and cook on low for 5 hours. Serve over rice, pasta or mashed potatoes.

Source: Cleverly Inspired

Cashew Chicken

OK, time to post a few more recipes. It's been awhile, I know :)

This recipe for cashew chicken is really terrific. It tastes just like it came from your favorite Chinese take-out restaurant--only better! It's comes together fairly quickly and I'm sure is a healthier version too. The only change I would make next time, would be to add some red or orange bell pepper for color and more crunch. Other than that, it is really spot on!


If you are going to serve a small side salad with this (like your local Chinese place might), it's usually just romaine lettuce and some shredded carrots with a soy-ginger dressing. This Trader Joe's Goddess dressing is perfect for such a salad. My son and I are slightly OBSESSED with this dressing....it is that good!



Ingredients:

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry (or cooking wine, or leave out)
2 tsp. minced, peeled, fresh ginger
3 1/2 teaspoons cornstarch
coarse salt
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoons plus 2 teaspoons vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted
2 green onions, white and green parts separated and thinly sliced

Directions:

In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch. Set sauce aside.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a covered plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.

To same skillet, add 1 teaspoon oil, garlic, cashews, and green onion whites. Cook, stirring constantly, until garlic begins to soften, about 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with green onion greens and serve with rice or noodles.

Source: The Bitten Word, originally from Everyday Food (September 2009)

Alfredo's - An Atlanta Classic

Calamari.

Somehow I lived in Atlanta for more than four years before I dined at Alfredo's Italian Restaurant. I drive past it all the time and heard that it exemplified "old-school Italian" cooking so I'm not sure why I waited so long! One reason might be that the parking lot is always full and a reservation is a must on the weekend. Luckily when we had a friend visiting from out of town we reserved a table and had a lovely meal. It really is old-style Italian (and old-style Atlanta, having operated for more than 35 years), with wonderful, attentive service by men who appear to have been in the business for years and a head waiter/maitre'd who reminds me of some of the characters in stereotypical mafia films.

The signature sign on Cheshire Bridge Road.



Mussels appetizer.

For the amount of food you receive, the value is outstanding. Although I did not photograph the buttery garlic bread or the pickled vegetables that are brought out to every table, they were both delicious, the veggies very nostalgic and the bread great for sopping up all the delicious sauces presented throughout the meal - I think we ate four baskets! The above-pictured mussels are listed in the "Zuppe" section and do contain a delicious white wine/garlic broth that can be eaten as soup after consuming the delicious mollusks.

For entrees the three of us split two: the linguine pescattore and the veal three ways. Both were outstanding. More yummy sauce to eat with garlic bread!



Padrino (Godfather): veal three ways with spinach.

Palo Alto Farmer's Market and Half Moon Bay

Blowing in the wind at Half Moon Bay.

While in California we also checked out Half Moon Bay and visited the Palo Alto Farmer's Market. The market is full of fresh foods, delicious prepared items and my favorite: free samples.

Making naan at the Palo Alto Farmer's Market.

Pear & Chocolate Crepe with Whipped Cream.

Rotisserie chickens at the market.

Chicken and the Egg - A New Destination in Marietta

Over the weekend my family was invited to a pre-opening "friends & family" night at Chicken and the Egg, a new farm to table restaurant in Marietta. While I don't visit Marietta often, Calvin and I both agreed we will return here for the excellent food, atmosphere and service - our server Richard really took great care of us. For all those Cobb County-ites, the existence of Chicken and the Egg should cut down on the tendency for many to drive all the way ITP for modern Southern cuisine. This week the restaurant opens with dinner service only; lunch will be added August 8 and a family style weekend brunch will also be in the mix at a future date. I look forward to returning again soon!

Creative cocktails include the "Dirty South" martini, featuring house pickled okra instead of olives and "South of the Border", a refreshing watermelon cooler with a kick.







The amuse bouche included one of my favorite foods: a scallop served over homemade ravioli. I am assured that there is some variation of this on the full dinner menu!







Delicious mini sweet corn muffins, available with sorghum butter and maple butter - yum! These will definitely be a big hit for brunch.







Fried green tomatoes with pimento cheese fondue, country ham and tomato jam. One of our favorite parts of the meal. I loved the tomato jam and Calvin had been talking about fried green tomatoes for weeks - finally satisfied his craving.







Roasted heirloom tomato and vidalia onion soup. This soup was creamy but not too heavy. I really enjoyed the deep tomato flavor, but did not really taste much onion.







Short ribs with smoked gouda au gratin potatoes, baby carrots (including heirloom varieties in purple and white). Our waiter was impressed that my 8 year old stepdaughter ordered this - and she loved it, especially those potatoes, which were really quite something.







Clams + Linguini - littlenecks with crispy pork belly, tomatoes, onions in a spicy broth with griddled bread. This was my favorite entree. So much flavor and just the right spice.







The fried chicken was also fantastic - you can tell the chicken is brined before being breaded and fried. The mac & cheese was another table favorite - I'm sensing a pattern with us and cheese! It contains 5 cheeses and was absolutely delicious. The braised turnip greens added a green, flavorful component to the southern feast.







I didn't taste the vegetarian lasagna but it looked awesome and a woman at the table next to us was nice enough to let me photograph her plate!







Functional decor - makes it easy for the waitstaff to replenish silverware and adds a nice touch to the dining room.







Bar area - I was impressed at the overall size of the restaurant. There is also a private room available for small to medium sized groups.







Fried apple pie with boiled peanut and sorghum ice cream. After my recent foray into ice creams, this was definitely interesting and tasty.







Outstanding banana pudding. Definitely my top pick for dessert - from what I tried so far anyway! I look forward to returning soon!