Blue Talon Bistro

By

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September 7, 2020

The College of William and Mary, the Williamsburg Inn, the Colonial houses, Bruton Parish Church…Williamsburg is my happy place. Period. I recommend getting there early in the morning and wandering through it. Follow your walk with breakfast at Blue Talon Bistro, a French-style restaurant that is on our list. Every. Trip. There.

Blue Talon Bistro

If you’re incredibly hungry and really want diversity on your plate, get the Blue Talon Breakfast Platter. It includes so many things but I want to call out their grits, served in a little cast-iron dish as well as the fact you get a country ham biscuit included with the meal, which of course includes eggs, bacon, potatoes and some baguette! (It is focused on French cuisine after all!).

Each part is done perfectly and if you aren’t super-hungry and have someone with you to share the meal, can easily be split. My significant other has sampled just about everything, but this tends to be his usual and is the best of their breakfast menu.

I tend to go a la carte. My go-to breakfast: country ham biscuit and I make sure they bring out the blackberry and apricot preserves. Sounds nuts? One time a server called me out and I almost called the manager (HA!) but instead educated him that as a server he should try what the guests like instead of berating their choices.

I promise you the blackberry preserves with the country ham is a perfect combination of sweet and salty, with just a smidge of tartness. The biscuit needs the moisture from the preserves anyway- I love their biscuits but they fall a little on the dry side. Also note they serve Illy coffee, but you are immediately given a bottle of “Williamsburg water.”

Just because we make sure to always get breakfast there doesn’t mean we won’t also hit it for dinner in the same trip! So, if you are wandering Colonial Williamsburg in the evening or seeking a place to savor amazing food before your night-time Ghost Tour, dinner here will not disappoint.

The cozy bistro atmosphere is perfection for the classic comfortable vibe of the whole area. It is by no means the ornate fine dining experience but instead is casually upscale. This makes it perfect to hit when you’re doing a lot of walking and may be in comfortable shoes. Oh- and did I mention that Julia Child’s show runs endlessly on the TV over the bar? If you do go there for dinner, the boeuf bourguignon (served over noodles!) comes with a warm, luxurious broth that includes pearl onions and carrots to enhance its deep flavor.

There are numerous other dishes worth trying on the dinner menu, but I cannot stop myself from ordering the chicken and mushroom crepes almost every time I visit. Rich, but I always finish it! The portion size is perfect. Blue Talon’s version is a classic crepe and is incredibly creamy. The ratio of mild chicken to earthy mushrooms and the number of herbs is precise and perfect.

Extra bonus: their website has some amazing recipes worth trying! They even have a foie gras mousse pate- P.S. I urge you to try their pate at the restaurant! It’s perfect for an entre into your meal or, if you just want some appetizers and a glass of wine, make sure you add it to your order. If appetizers and wine is what you are going for, make sure you also include the escargots (delicious with butter and parsley) as part of your experience.

Parking: In the heart of Merchant’s Square on Prince George Street, there’s free parking (for a limited time) in the lot right behind the restaurant but you can also pull into the garage about one block away on North Henry Street for a minimal cost. We always do it, especially convenient now that you can pay using an app (instructions are posted) and extend your time if necessary. If you stay at the historic Williamsburg Inn, the Williamsburg Lodge (a Marriott Autograph Collection hotel) or one of the Colonial houses, it’s walking distance. There’s also the Fife and Drum B&B across the street if you want to give that a go!

Blue Talon


	420 Prince George St, Williamsburg, VA 23185 USA
	http://www.bluetalonbistro.com
	757.476.2583

You can get to know Author Daphne Reznik better on her recently launched lifestyle blog www.freeat50.blog.

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJoQJOlQuJsIkRz-8cAOq9TWE”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”blue-talon-bistro-williamsburg” title=”Blue Talon Bistro” review_num=”3″]

Summertime soup? Yes, please!

By

Bailey Woodean

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September 7, 2020

0

Think soup is just for those cool autumn and winter months? Think again! These are some excellent summertime soup recipes to prove it.

Summer vegetable soup

Summer Vegetable Soup

Ingredients

1 small onion, quartered and thinly sliced
1 tablespoon olive oil
4 cups reduced-sodium chicken or vegetable broth
1 cup sliced zucchini
1 can (15-1/2 ounces) navy beans, rinsed and drained
1/2 cup diced peeled red potato
1/2 cup cut fresh green beans (2-inch pieces)
1/2 cup chopped peeled tomato
1/4 teaspoon pepper
1/8 teaspoon ground turmeric
1/4 cup chopped celery leaves
2 tablespoons tomato paste

Instructions

In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.

Finnish summer soup

https://www.allrecipes.com/recipe/14133/finnish-summer-soup/

Ingredients

2 cups of water
5 small potatoes, peeled and halved
1 teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons butter
6 cups green onions, cut into 3-inch lengths
12 medium (blank)s baby carrots
1 ½ pound fresh green beans, cut into 1-inch lengths
2 cups fresh shelled green peas
2 cups half-and-half
3 tablespoons all-purpose flour

Instructions

Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender approximately 15 to 20 minutes.
Add salt, pepper, butter, onions, carrots, and green beans; simmer until tender then add peas.
In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.

Summer Corn and Carrot Soup with Roasted Chickpeas

Ingredients

Roasted Chickpeas

1 14- ounce can garbanzo beans drained
1 tablespoon olive oil
1/2 teaspoon curry powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Summer Corn and Carrot Soup

2 tablespoons olive oil
1 small yellow onion diced
2 yellow bell peppers seeded, stemmed and chopped
12 ounces carrots chopped
salt and black pepper
4 cloves of garlic minced
1 1/2 tablespoons prepared curry paste
6 cups vegetable stock
4 cups of corn kernels cut from the cob
1-pint yellow cherry tomatoes
pinch of cayenne pepper
1 14- ounce can full-fat coconut milk
Suggested toppings: drizzle of coconut milk microgreens, roasted pepitas, roasted chickpeas.

Instructions

Preheat your oven to 425 degrees F. Line a large baking sheet with foil. In a medium bowl, toss the garbanzo beans with the olive oil, curry powder, paprika, salt, black pepper. Pour the beans onto the prepared baking sheet. Place it in the oven and roast for 25-30 minutes or until brown and crispy. Remove from heat and set aside to cool completely. Store in an airtight container for about a week.
Add the olive oil for the soup to a large dutch oven set over medium heat. Add the onion, peppers, and carrots. Cook for about 10 minutes, or until tender. Season with salt and black pepper. Add the garlic and curry paste. Stir and cook for an additional 2 minutes.
Pour in the vegetable stock. Bring the soup to a simmer and then reduce the heat to low. Cook for 10 minutes, and then add the corn kernels, cherry tomatoes, and cayenne pepper. Stir to combine and cook for an additional 5 minutes. Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. This may take a few minutes to get a smooth consistency. Alternatively, if you do not have an immersion blender, very carefully transfer the soup to a regular blender in batches. Have a bowl ready, and blend in batches. Pour the batches into the bowl and then once all of the soup has been added, pour it back into the pot.
Place the pot back over medium-low heat. Stir in the coconut milk and cook for about 5 minutes or until warmed through. If the soup is too thick for your liking, you may add more vegetable stock at this point. Make sure to cook for an additional 5-10 minutes after you add the stock if you decide to go this route.
Serve the summer corn and carrot soup topped with microgreens, roasted pepitas, and roasted chickpeas. Add a drizzle of coconut milk if desired. Enjoy this soup served warm or chilled!

Top 10 Curry Restaurants in the World

By

Muhammad Ibrahim

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September 6, 2020

0

Curry is a type of recipe that originated in the Indian subcontinent. The dish uses a complicated mixture of herbs or spices, commonly including ground turmeric, coriander, ginger, mustard, bay leaves, poppy seed, cumin and fresh or dried chilies. Curry is commonly made in a sauce.

There are a lot of dishes known as “curries”. For example, in pure traditional cuisines, the accurate choice of spices for every dish is a matter of regional or national culture and religious practice. Such types of dishes are known by specific names that relate to their ingredients, cooking methods and spicing. Spices are used cooked or raw, whole and ground and they may be added at different times to produce different results.

The main spices of most Indian curry powders are cumin, coriander and turmeric. Some other spices can also be included according to the geographic region and foods being added (lentils, red or white meat, fish, vegetables and rice).

Curry powder, a commercially made combination of spices, is mainly a Western creation, from the 18th century. These kinds of mixtures are generally considered to have been made by Indian merchants for sale to members of the British army and Colonial government returning to Britain.

Dishes known as “curry”, generally contain meat, poultry, shellfish, fish, either alone or with vegetables. It can be either “wet” or “dry”. Wet curries carry a significant quantity of sauce or gravy based on coconut, cream, coconut milk, broth, dairy cream, or yogurt or legume purée, tomato purée or sautéed crushed onion. Dry curries are made with a very low amount of liquid which evaporates, leaving other ingredients with spice mixture.

Famous types of Curry:

Dhansak Curry:

Dhansak is a well-known Indian dish, originated in the Parsi Zoroastrian community. It combines ingredients of Gujarati and Persian cuisine. Dhansak is made by cooking goat meat or mutton in addition to vegetables and lentils. The dish is served with caramelized white rice (the rice cooked in water), caramelized onions and whole spices. Tha dal cooked with vegetables and mutton, served with brown rice, is called dhansak.

Dhansak is made and served on the fourth day after the death of some relative or near one. No meat is eaten for three days after a near one’s death. And Dhansak is made on the fourth day to break the abstinence. However, the dish is never prepared on auspicious occasions such as weddings and festivals.

Saag Curry:

Saag is also a type of curry eaten in the Indian subcontinent. It is a leaf vegetable dish with bread like roti or naan, or rice. The dish is commonly made from collard greens, mustard greens, basella, finely chopped broccoli or with some spices and sometimes some other ingredients like paneer. This particular curry has a comfortable and noticeable level of heat.

Korma Curry:

Korma is a curry dish that originated in the Indian subcontinent. The dish is spiced not for heat, but flavor. Korma is made from meat or vegetables braised with cream or yogurt, water or stock, and multiple spices to make a thick glaze or sauce. The dish is also often mixed with slow-cooked and yogurt-marinated meats. This type of curry is made especially for those who want zest without burn.

Jalfrezi curry:

Jalfrezi is a curry dish, dating back to the time of British Raj. The dish is popular almost everywhere in the Indian subcontinent and beyond. Jalfrezi is commonly made main ingredients like meat, fish, paneer or vegetables. This particular curry has a rich but not overpowering heat. Jalfrezi is served in a thick spicy sauce that has green chili peppers.

TOP 10 CURRY RESTAURANTS

Cooking like Sandra Lee

By

Bailey Woodean

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September 6, 2020

0

Sandra Lee is an American tv chef. She has had cooking shows and cookbooks for years and she even has her own line of dishware and other kitchen goods! Sandra likes to demonstrate easy home cooking and quick home cooking that easily appeals to beginner and experienced home chefs around the country. Below are some of her best recipes!

Plum and Pecan Pizzas with Blue Cheese

https://www.sandralee.com/recipes-2/plum-and-pecan-pizzas-with-blue-cheese

Ingredients

4 flatbread rounds
2 tablespoons olive oil divided
1 small red onion thinly sliced
2 plums halved, pitted, and sliced
1/2 cup crumbled blue cheese
1/2 cup pecan pieces

Instructions

Preheat the oven to 425°F.
Place flatbreads on baking sheets and brush with 1 tablespoon olive oil.
In a skillet, heat 1 tablespoon olive oil over medium-high. Add onion, and cook, stirring occasionally, for 6 to 8 minutes.
Top flatbreads with onion, plums, blue cheese, and pecans. Bake for 4 to 6 minutes, or until toppings are heated through.

Grilled Tex-Mex Pork Chops

https://www.sandralee.com/recipes-2/grilled-tex-mex-pork-chops

Ingredients

3 tablespoons canola oil divided
1 tablespoon chopped garlic
1 tablespoon dried oregano
3 teaspoons chili powder divided
1/2 teaspoon red pepper flakes
4 bone-in pork chops
1/2 can chopped tomatoes 14.5 ounces
1/2 head green cabbage shredded
2 tablespoons apple cider vinegar
2 teaspoons light brown sugar

Instructions

In a large zip-top bag, mix together 2 tablespoons oil, garlic, oregano, 2 teaspoons chili powder, and red pepper flakes. Add chops, seal, and mix together. Marinate in the fridge for 2 hours.
Reserving marinade, transfer chops to a plate, cover, and let come to room temperature. Pour marinade into a saucepan, add tomatoes, bring to a boil, and cook until slightly thickened (5 minutes). Set aside half the sauce for serving. The rest will be used to baste.
Preheat the grill to high. Oil grates when ready to start grilling.
Meanwhile, in a skillet, heat 1 tablespoon oil over medium-high. Add cabbage, vinegar, 1 teaspoon chili powder, brown sugar, and salt to taste. Stir well and cook for 5 to 6 minutes, until cabbage is wilted and just tender.
Grill chops quickly, about 2 minutes per side. Move them to a cooler part of the grill. Baste both sides with sauce and cook on low for 1 minute. Keep brushing and turning the chops for about 10 minutes, or until they are nicely glazed and cooked through.
Serve chops with cabbage and reserved sauce on the side.

Shrimp with Feta

https://www.sandralee.com/recipes-2/shrimp-with-feta

Ingredients

1 tablespoon olive oil
1 large yellow bell pepper, seeded and chopped
1 teaspoon jarred minced garlic
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
1 teaspoon salt
1⁄4 teaspoon ground black pepper
1 pound large fresh shrimp, peeled and deveined (tails left on)
1⁄2 cup crumbled feta cheese
Grilled Sourdough Bread (recipe follows)

Instructions

In a large skillet, heat oil over medium-high heat. Add bell pepper; cook, stirring occasionally, for 3 minutes, or until pepper begins to soften. Add garlic, and cook for 30 seconds. Add tomatoes, salt, and pepper, and bring to a boil. Reduce heat to medium-low, and simmer for 3 minutes. Add shrimp, cover, and cook for 5 minutes, or just until shrimp are pink and firm.
Spoon shrimp mixture evenly into 4 shallow bowls; top each with 2 tablespoons cheese. Serve with Grilled Sourdough Bread.

Grilled Sourdough Bread

(same recipe link as listed above)

Ingredients

8 (1⁄2-inch-thick) sourdough bread slices
2 tablespoons olive oil 1⁄2 teaspoon kosher salt

Instructions

Heat a grill pan over medium-high heat. Brush 1 side of each bread slice with oil. Add bread slices, oil side down, to the pan. Cook 2 minutes on each side, or until grill marks appear. Remove from the pan; sprinkle it with salt.

Chicken and tortellini bake with buttermilk biscuits, meatballs, and green beans

By

Bailey Woodean

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September 5, 2020

0

Chicken and tortellini bake with buttermilk biscuits, meatballs, and green beans

To make this dinner easier on myself, I decided to use premade frozen chicken meatballs and canned green beans. I didn’t do anything special to either food other than heating them up and adding them to the meal.

Chicken Cheese Tortellini Casserole

Chicken Cheese Tortellini Casserole (Freezer Friendly)

Ingredients

48 oz refrigerated or frozen tortellini
4 cups pasta sauce (jar or can)
1 28 ounces can diced tomatoes
8 cloves fresh garlic, minced
2 pounds boneless, skinless chicken breast
4 cups shredded mozzarella, provolone, or Italian-blend shredded cheese
1 cup shredded Parmesan cheese (the refrigerated kind)
1-2 tablespoons olive oil
1 teaspoon dried oregano

Instructions

Cut the chicken into 1″ cubes. Heat the olive oil in a large saute pan over medium heat. Add the garlic and cook for 30 seconds until the garlic starts to soften and is fragrant. Add the chicken. Cook until the chicken is no longer pink on the outside.
While the chicken is cooking, place your tortellini (no need to cook) in a large mixing bowl. Stir in the pasta sauce, tomatoes, oregano, and 3 cups of the mozzarella cheese.
Add the chicken to the pasta and stir to combine.
Divide the pasta between two 8×8″ or 9×11″ baking dishes and top with the remaining cup of mozzarella and the Parmesan. At this point, cover both with foil and then either freeze or bake.
To bake the pasta from fresh: Preheat the oven to 375 F, bake the casserole covered in foil for 20 minutes, and then remove the foil and bake an additional 15 minutes until the cheese on top starts to brown a bit. To bake the pasta from frozen: Preheat the oven to 375 F, bake the casserole covered for 45 minutes, then remove the foil and bake an additional 15.

Chicken and tortellini bake with buttermilk biscuits, meatballs, and green beans

Easy Buttermilk Biscuits

https://www.livewellbakeoften.com/easy-buttermilk-biscuits/

Ingredients

2 cups (250 grams) all-purpose flour, spooned & leveled
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
6 tablespoons (85 grams) cold unsalted butter, cubed
3/4 cup (180 ml) cold buttermilk, plus more for the tops of the biscuits

Instructions

Preheat the oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea-sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.
Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.
Place the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 12 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won’t be quite as good.
Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.
Bake at 450°F for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!

How To Make Sweet Potato Pie

By

Sogbanmu Mary

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September 4, 2020

0

Sweet potato pie is one my favorite traditional desserts. This is a deliciously interesting food. In eating sweet potato pie, you savor every bite as long as it is well prepared. I’ve eaten other pies but none comes close to sweet potato pie. This pie has brought so many families together for thanksgiving, we can even damn the thanksgiving turkey as long a delicious pot of potato pie is available.

For me, I like my potato pot pie to be deeply spicy, lustrously smooth and topped off with bits of toasted coconut just to spice things up a little bit. If the sound of that description doesn’t trigger something in your soul then I have no idea of what will.

Overtime, there’s been an argument over which pie— pumpkin pie and potato pie is more deliciously. Most families would prefer pumpkin pie because maybe that is what they have been eating. But I am here to break it to you that after trying the recipe in this article, you would rethink your thanksgiving choices. It is not an imposition, but a fact the product of this recipe will take your taste buds out of space after a single bite.

This article will contain affordable ingredients and step by step process for making a delicious pot of sweet potato pie. This old fashioned recipe for sweet potato will have you reliving the taste even days after eating it.

Ingredients

2 medium sized sweet potatoes from the grocery store

1 cup of all-purpose flour

4 tablespoon of ice water

6 tablespoon of salted butter, diced

1½ teaspoon of ground cinnamon

½ cup of brown sugar

2 eggs

1 teaspoon of ground ginger

½ tablespoon of nutmeg

1/3 teaspoon of salt for taste

1/3 cup of granulated white sugar

1¼ cups of evaporated milk

2 teaspoon of vanilla extract flavor

½ cup of unsweetened coconut flakes

Steps to Follow for Sweet Potato pie

1. In order to make crust, add 1 cup of flour, 1½ tablespoon sugar and salt (quantity of choice) to a bowl and whisk them together. Put diced butter and the whisked mixture into a food processor and blend together until the butter is the size of peas.

2. Pour all content into a medium sized bowl and mix with hands or spatula. Then, add ice water bit by bit to moist the mixture. Bring the mixture in a big clump by tossing everything together. Transfer dough into a floured 6 inch round bowl and cover with a plastic wrap and refrigerate. Refrigerate for 30 minutes or 1 hour depending on how firm you want your dough.

3. After stipulated time, remove from the refrigerator and roll out dough on a slightly floured 12 inch round surface. Fold dough into two halves and then into quarter or you can just wrap it over a rolling pin. Transfer rolled dough into 9 inch pie dish and neatly place it to fit the plate. Trim edges if necessary.

4. Chill dough for 15 minutes again in a refrigerator. Preheat oven to 375^oF.

5. To prepare potato filling, wash and boil whole sweet potato for 40 to 50 minutes, or until it is well cooked. After which you run cold water over potato to cool it remove the skin.

6. Mash potato in a bowl and add butter, brown sugar, cinnamon, ginger, nutmeg, vanilla extract, salt and half a cup of evaporated milk. Gently mix with the mashed potato until mixture is even.

7. Pour mixture in the unbaked crust and bake in preheated oven at a temperature of 325⁰F for 50 minutes. Periodically check your pie for doneness by dipping a knife into the baking dish. When the knife surface comes out dry that means it is done.

8. For the coconut, toast it in a wide skillet over medium heat. Continuously stir coconut until it is brown and to prevent burn. Cook for about 7 minute and then pour in a plate to cool.

9. Sprinkle coconuts on baked pie after it is done and then cut into nice cone shapes and serve.

Viola! Your thanksgiving dessert is ready!

Recipes for fish lovers!

By

Bailey Woodean

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September 4, 2020

0

Skillet Garlic Butter Steak and Shrimp, Baked Cajun Garlic Butter Cod and Marinated Fish with Salmoriglio Sauce. 3 Recipes for fish lovers.

Skillet Garlic Butter Steak and Shrimp

https://therecipecritic.com/skillet-garlic-butter-steak-and-shrimp/#wprm-recipe-container-50338

Here is a recipe that takes a look at surf and turf!

Ingredients

2 lean New York Steak strip steaks or steak of choice
salt and pepper
1 tablespoon olive oil
1 tablespoon butter
1 pound large shrimp peeled and deveined
3 garlic cloves minced
salt and pepper

Garlic Butter Compound:

1/4 cup softened butter
3 garlic cloves minced
1 teaspoon thyme chopped
1 teaspoon rosemary chopped
1 teaspoon oregano chopped

Recipes for fish lovers.Skillet Garlic Butter Steak and Shrimp:Skillet Garlic Butter Steak and Shrimp — Skillet Garlic Butter Steak and Shrimp

Instructions

Turn a medium-sized skillet to high heat. Add the olive oil and butter. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 8 minutes flipping 3 times to get a medium. Remove and set aside on a plate.
Reduce the skillet heat to medium. Add the shrimp and garlic and cook for 2-3 minutes until opaque. Add the steaks back to the skillet. Make the garlic butter compound. Mix the butter, garlic, and fresh chopped herbs. Slather on top of steaks.

Baked Cajun Garlic Butter Cod

https://therecipecritic.com/baked-cod/#wprm-recipe-container-98888

Here is a recipe for cod that will surely give your tastebuds a punch!

Ingredients

3 cod filets cut in half
salt and pepper

Cajun Garlic Butter Sauce:

1/4 cup butter melted
1 Tablespoon olive oil
3 garlic cloves minced
1 Tablespoon Cajun Seasoning

Instructions

Preheat the oven to 400 degrees. In a 9×13 inch baking dish add the cod and sprinkle with salt and pepper
To make the Cajun Garlic Butter Sauce: In a small bowl whisk together the melted butter, olive oil, garlic, and cajun. Spread evenly over the fish.
Bake for about 15 minutes or until the fish is opaque and flakes easily.

Marinated Fish with Salmoriglio Sauce

https://www.foodandwine.com/recipes/marinated-fish-salmoriglio-sauce

This recipe is a classic and is definitely going to impress the fish lovers in your life!

Ingredients

FISH

White vinegar
2 pounds fish fillets, such as wild salmon, arctic char, ruby trout or halibut, with or without skin
Salt
2 tablespoons fresh lemon juice
1/3 cup fine, dry bread crumbs
2 tablespoons extra-virgin olive oil

SALMORIGLIO SAUCE

2 tablespoons thyme leaves
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Salt
2 tablespoons unsalted butter, softened
3 tablespoons extra-virgin olive oil

Instructions

Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice. Spread half of the bread crumbs over the fillets and drizzle them with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes.
In a mini food processor, combine the thyme leaves, lemon juice, mustard, and salt. Pulse for 1 minute. Add the butter and process until completely smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt and pour into a sauceboat.
Preheat the oven to 400° or light a grill. Bake the fish on the platter until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer. Transfer the fish to a platter. Pour the salmoriglio sauce over the fish fillets and serve.

Simple back to school dinners

By

Bailey Woodean

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September 3, 2020

0

Are your kids getting ready to return to the classroom? Are they going to be attending virtually but, maybe you have to return to work? Or, if your family is like mine then the student in your house might be yourself or your spouse. No matter who the student might be or where they might be studying, it can be tough to make sure dinner is easy and on the table each night. Here are some simple back to school dinners that your family will love, and you will love to make!

Pan-Seared Chicken Breast Recipe with Mustard Cream Sauce (low carb and gluten-free)

https://www.wholesomeyum.com/recipes/pan-seared-chicken-breast-with-mustard-cream-sauce/#pinit

Ingredients

4 large Chicken breast
Sea salt
Black pepper
2 tbsp Olive oil (divided)
2 cloves Garlic (minced)
1/2 cup Chicken broth
2/3 cup Heavy cream (or coconut cream for paleo or whole 30)
1 tbsp fresh thyme
2 tbsp Dijon mustard

Instructions

Season the chicken breasts on both sides with sea salt and black pepper.
Heat a tablespoon of oil in a pan over medium-high heat. Add the chicken and saute for 4-5 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 30 seconds, until fragrant.
Add the chicken broth. Stir to remove any bits stuck to the bottom of the pan. Simmer for a few minutes, until the liquid is reduced by half.
Add the cream and thyme. (See notes for a sweeter sauce.) Return to a gentle simmer. Gently simmer again for a couple of minutes, continuing to scrape any pieces from the bottom, just until the sauce thickens (it will reduce in volume). Stir in the mustard at the end and turn off the heat.
To serve, pour the sauce over the chicken, or transfer the chicken back to the pan and cover in sauce.

Easy Rosemary Garlic Beef Skewers

Easy Rosemary Garlic Beef Skewers (15 Minutes!)

Ingredients

1 lb extra-lean chuck beef, cut into precise 3/4″ cubes (or close to it!)
a few pinches of salt & pepper
6 tbsps full-fat greek yogurt
3 tbsps extra virgin olive oil
1 1/2 tbsps crushed or minced garlic
4 sprigs rosemary, leaves removed
bamboo skewers for grilling

Instructions

Soak the bamboo skewers in warm water until needed.
Place the beef in a mixing bowl, then generously coat with salt and pepper. In another mixing bowl, combine the greek yogurt, olive oil, garlic, and rosemary, whisking until smooth. Add 2 – 3 tablespoons of the yogurt mixture to the beef, stirring to evenly coat. Let it marinate for at least 15 minutes or up to 1 hour.
Preheat your outdoor grill to high heat.
When ready, tightly thread the beef along with the bamboo skewers so that the meat touches and there’s an even amount of skewer exposed on both ends. Grill for 2-3 minutes on either side until seared and cooked to a medium-rare finish, then immediately plate and serve! Pair with the remaining yogurt marinade for dipping.

Buffalo Shrimp Tacos

https://whitneybond.com/buffalo-shrimp-tacos/#wprm-recipe-container-29629

Ingredients

1 lb shrimp, peeled, deveined, tails removed
½ cup buffalo sauce, + more for drizzling over tacos
1 cup shredded lettuce
½ cup carrots, shredded
½ cup celery, chopped
½ cup red onion, thinly sliced
8 small tortillas, corn or flour
¼ cup blue cheese dressing
¼ cup cilantro, chopped

Instructions

Toss the shrimp with the ½ cup buffalo sauce, saute in a large skillet over medium heat for 4-5 minutes, or grill over medium heat for 4-5 minutes.
In a large bowl, toss the shredded lettuce, carrots, celery, and red onion together.
Heat the tortillas in a dry skillet for 20-30 seconds, or in the oven set to 350°F for 1-2 minutes.
Spoon some veggies into the tortillas, then top with the shrimp, drizzle with the blue cheese dressing and extra buffalo sauce, then sprinkle with the cilantro.

Seriously scrumptious subs!

By

Bailey Woodean

-

September 3, 2020

0

Submarine sandwiches are quite popular around the United States. The following recipes are some of the most scrumptious, though they may not be the most popular!

Caprese sub sandwich

https://www.thespruceeats.com/classic-italian-caprese-sandwich-recipe-4107018

Ingredients

1 Italian sub roll
1/2 tablespoon Italian extra-virgin olive oil
1/2 tablespoon balsamic glaze
3 thick slices fresh mozzarella (buffalo, if possible)
2 fresh Campari tomatoes (thickly sliced)
5 basil leaves
Salt (to taste)
Freshly ground pepper (to taste)

Instructions

Gather the ingredients
Using a serrated knife, slice an Italian sub roll in half lengthwise.
Drizzle the inside with Italian extra virgin olive oil and balsamic glaze.
Add basil and tomato to one side and sprinkle with salt and pepper.
Top with fresh mozzarella and a close sandwich.
Eat now or wrap tightly to enjoy later.

Vegan roasted vegetable subs with creamy French dressing

Vegan Roasted Vegetable Subs with Creamy French Dressing

Ingredients

10 Ounces Mushrooms, sliced
2 Cups Sweet peppers, sliced
2 Cups Brussels sprouts, chopped or shredded
1/2 a Sweet onion, sliced
2 Tablespoons Olive oil
1 teaspoon salt
1 teaspoon Garlic powder
1/2 teaspoon Black pepper
2-4 Sub rolls, vegan
Vegan Creamy French Dressing
1/3 Cup Ketchup, organic
1/4 Cup Vegan mayo
1 Tablespoon Apple cider vinegar
2 Tablespoons Agave syrup
1/2 teaspoon Coconut aminos or soy sauce
1/2 teaspoon smoked paprika
1/2 teaspoon Garlic powder
Pinch of Salt

Instructions

Preheat the oven to 375 degrees.
Now, put the sliced mushrooms, sliced sweet peppers, chopped brussels sprouts, and sliced sweet onions on a sheet pan.
Drizzle the olive oil over the veggies. Then sprinkle with the salt, garlic powder, and pepper. Toss the veggies to coat them all with oil and the seasoning. Then spread them out evenly on the sheet pan.
Bake the veggies at 375 degrees for 30-40 minutes. Flipping the veggies after about 15 minutes. Bake them until they are nice and juicy and getting brown.
In the meantime, make the creamy french dressing. In a small mixing bowl, combine all of the dressing ingredients. Whisk to fully combine. Set aside.
Once the roasted veggies are done, remove them from the oven. Put the sub rolls in the oven for 1-2 minutes to toast them.
Then spread the sub rolls with creamy french dressing. Fill them with roasted veggies, then drizzle with more creamy french dressing. Serve immediately!

Shrimp Po Boy

https://www.bonappetit.com/recipe/shrimp-po-boy

Ingredients

2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
4 8′-long French rolls, split horizontally
Rémoulade (click for recipe) or mayonnaise
Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce (optional), preferably Crystal t

Instructions

Whisk first 8 ingredients in a small bowl to blend.
Attach a deep-fry thermometer to the side of a heavy wide pot. Add enough oil to measure 2″. Heat over medium heat to 350°.
Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

Top 10 Nihari Restaurants In The World

By

Muhammad Ibrahim

-

September 2, 2020

0

Nihari is a popular stew originating from Old Delhi consisting of slow-cooked meat, mainly shank meat of lamb and mutton, beef, goat meat and chicken, with bone marrow. In the year 1947, when Pakistan gained separation from India, various immigrants from Delhi settled in Karachi, where they started their own restaurants. The food became extremely successful in Pakistan. Therefore, it is also considered as Pakistani food.

Nihari is a traditional dish of Muslims in various cities of India especially Bhopal, Lucknow and Delhi. Its name was taken from the Arabic word nahar”, which means “morning”. It was formerly eaten at the time of the Mughal rule by the Nawabs as a breakfast item after the Fajr prayers (salah). Nihari is also popular because of its usage as a home remedy for some diseases including rhinorrhea, common cold and fever.

Nihari generated with the overall cuisine of Muslims of the subcontinent. Rich in meat content, light on spices but extremely satisfying. It has been a famous food in some parts of Bangladesh, especially Chittagong and Dhaka. People used to cook nihari for whole night and got it in the very early morning. This dish is popular for its taste and spiciness. Its texture and tenderness of the meat make it a favorite of many Indians and Pakistanis.

The dish includes slowly cooked meat such as mutton, beef shanks or chicken. The meat is cooked with stock and multiple spices like cloves, garam masala, cardamom and cumin in huge vessels sealed with dough. Nihari requires somewhere between six to eight hours to be cooked well. It is commonly served with kashmeeri rotis or tandoori rotis, but some prefer to garnish nihari by adding green chillis on top of it.

Famous types of Nihari:

Mutton Nihari:

Mutton Nihari is the most famous type of nihari. It is a very delicious smooth flour-based dish containing slow-cooked mutton and some spices. This dish requires about four hours to be cooked properly but it’s easy to put together. Mutton is cooked up to 4 hours on a very low heat to provide the best flavor. Muslims usually cook nihari on their Eid festival to deliver a beautiful taste and look to their dining table.

Beef Nihari:

Beef Nihari is considered as one of the most famous recipes of Pakistani cuisine. This delicious and aromatic beef nihari completes the dining table. The dish contains slow-cooked beef or shank, white flour and multiple spices including red chili, turmeric powder and much more. All of these spices deliver a delicious spicy taste as well as an elegant look to the dish.

Chicken Nihari:

Chicken Nihari is a very delicious dish that originated from Nawab’s Kitchen at the end of the eighteen century. Nawabs were the semi-autonomous rulers of princely states of South Asia at the time of Mughal rule and also after that time. In 1947, when Pakistan got separated from India, the dish got very famous in Pakistan, especially in Karachi. Karachi foodies loved this spicy food. The dish is also very popular in Delhi, India.

The dish contains slow-cooked Chicken in addition to some spices including Green Chillies, Red chili powder, Ginger & Garlic Paste. It is commonly served in a bowl, garnished with ginger and coriander leaves, with some lemon wedges.

Maghaz Nihari:

Maghaz Nihari is completely a Pakistani dish. The word “Maghaz” is a Persian word meaning “brain”. The dish includes cooking of beef stew on low heat with fried brains and some spices. The brain is boiled for some time and then it is stirred through nihari. Maghaz nihari is served with thin pieces of coriander, green chili and ginger on its top.

	*The Golden Peacock*
	P MO R. China Shop 1037, Level 1, The Venetian Macao, Estrada da Baía de N. Senhora da Esperança, s/n, Taipa, Macao SAR, Macao
	Website
	+85381189696

	*The Song Of India*
	33 Scotts Rd, Singapore 228226
	–
	+65 6836 0055

	*Veeraswamy*
	Victory House, 99-101 Regent St, Mayfair, London W1B 4RS, United Kingdom
	Website
	+442077341401

	*Tamarind*
	20 Queen St, Mayfair, London W1J 5PR, United Kingdom
	Website
	+442076293561

	*Benares*
	12a Berkeley Square, Mayfair, London W1J 6BS, United Kingdom
	Website
	+442076298886

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	*Gymkhana*
	42 Albemarle St, Mayfair, London W1S 4JH, United Kingdom
	Website
	+442030115900

	*Junoon*
	71 High St, Wem, Shrewsbury SY4 5DR, United Kingdom
	Website
	+441939234390

	*Tulsi*
	Van Woustraat 212, 1073 NA Amsterdam, Netherlands
	Website
	+31203316403

	*Rasa Indian Cuisine*
	1201 Wilmington Pike, Chadds Ford, PA 19317, United States
	Website
	+14848008109

	*Soul Food Mahanakorn*
	56/10 Soi Thonglor, Sukhumvit 55 rd. Klongtunnua Wattana, Bangkok 10110, Thailand
	Website
	+66 2 714 7708

	Haji Shabrati Nihariwale
	Haveli Azam Khan 722, 110006 New Delhi, India
	–
	+91 9810135786

	Kallu Nihari
	Chhatta Lal Mian 180, Daryaganj, 110002 New Delhi, India
	–
	+91 98271 62910

	Javed Nihari
	Block 15, Federal B Area, 75950 Karachi, Pakistan
	Facebook Page
	+92 331 2359449

	Karim’s
	16, Matia Mahal Bazar, Chandni Chowk, New Delhi, India
	–
	(+91) 11 23264981

	Zahid Nihari
	Tariq Rd, P.E.C.H.S Block 2, Karachi, Sindh 74600, Pakistan
	–
	+92 301 2636546

	Rahim Ki Nihari
	29, Phool Wali Gali, Chowk, Lucknow, Uttar Pradesh 226003, India
	–
	+91 98895 68644

	Haji Noora Nihari Wale
	Shop No. 3576, Thele wali Gali, Bara Hindu Rao Road, Sadar Bazaar, 110055 New Delhi, India
	–
	+91 99535 22481

	Waheed Kebab House
	Burns Road, 75600 Karachi, Pakistan
	–
	+92 313 2169462

	Malik Nihari
	Alamgir Road, 75300 Karachi, Pakistan
	http://www.maliksrestaurant.com/
	+92 (335) 264 8003

	Sabri Nihari House
	M. A. Jinnah Road, 74200 Karachi, Pakistan
	https://www.facebook.com/SabiriNihariRestaurant/
	+92 21 2625 794

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Famous types of Nihari:

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Chicken Nihari:

Maghaz Nihari:

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