Blog – Page 118 – Food Drink Magazine

With a fork in one hand and a pen in the other, let’s dive in: Michael’s Restaurant

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November 11, 2019

With a fork in one hand and a pen in the other, let’s dive in: Michael’s Restaurant

Michael’s Restaurant is a local “mom and pop” type of establishment here in Niagara Falls, NY. They serve up tasty Italian dishes in above average-sized portions. They are well-known around here for their mozzarella cheese curl covered salad!

Michael’s Restaurant

3011 Pine Avenue, Niagara Falls, New York 14301, United States

http://www.michaelsniagarafalls.com/

The Atmosphere at Michael’s Restaurant

Michael’s is a very busy restaurant. They don’t have a huge dining room so it can fill up fast! They are accommodation to large families but you may have to wait for a table, or a couple of tables to open up. The restaurant is quaintly decorated in an Italian chef theme, in keeping with the overall vibe and atmosphere of Michael’s. As a result of the moderately sized dining room and their local popularity, Michael’s can get pretty loud and chaotic. For one family dinner occasion, we were asked to wait in the tiny corridor by the bathrooms until a table was available. I wouldn’t hold this detail against them because it really was the only place they could put us. Besides, their food makes up for it!

The Food at Michael’s Restaurant

Michael’s menu consists of Italian cuisine that tastes so homemade it will transport you to an Italian grandmother’s kitchen. They also whip up some American dishes to serve a wider audience of customers.

Their appetizers are both homemade and delivered to the restaurant pre-made. For example, the Calamari in Michael’s sauce, Fried Ravioli, and Fried Mushrooms are all likely made in house. Compared to the mozzarella sticks and pizza logs are likely delivered pre-made.

Their salads and soups are nothing short of delectable. Michael’s has several soups including traditional beans and greens soup and various homemade soups that are made as the chef sees fit. The salads at Michael’s include a typical Julienne salad and most famously of all, their chef salad with rolled mozzarella cheese. In my opinion, this is the best salad from any restaurant anywhere! The cheese curls are added to the top of the salad, very generously! It adds a simple, yet tasty addition to an otherwise normal lettuce salad.

The main meal options at Michael’s include an array of specials that change regularly and, of course, the entrees menu!

Italian Dinners

These are the primary Italian meals that are made and served by the chef at Michael’s.

Veal Parmesan- I decided to try Michael’s Veal Parm a while back. At the time, I didn’t find it to be anything to write home about. It lacked flavor and I have not ordered it since.
Baked Italian Sausage
Chicken Parmesan
Eggplant Parmesan- This is one of my favorite Italian dishes! I happily order it any chance I get. The Michael’s version is made with their famous tomato sauce making it their own.

*each of which are accompanied by salads and sides

Italian food add-ons

These are a few of the items that can be added to a meal when asked. They do come at an additional cost.

Meatballs (2 in sauce)
Baked Parmesan
Mushrooms
Italian sausage
Clam sauce

½ sized pasta dishes

These dishes are listed as half-sized but, in my opinion, they resemble a normal portion of pasta from a restaurant. You may be able to request a dish be made half-sized even if it is not on the list. The following are some of their half-sized options.

Lasagna- meat and cheese
Ravioli
Gnocchi
Homemade macaroni with sauce
Ziti
Rigatoni

Famous Pasta Dishes

This is a list of the full-sized pasta dishes. This section of the menu will include the items in the half-sized section as well as the items listed below.

Cavatelli
Spaghetti
Linguini

American Foods

The American foods listed below are just a few of the options in the full menu.

Breaded pork chops
Liver and onions
Butterfly shrimp
Cube steak
Beer battered haddock fish fry

Sandwiches

The sandwiches listed below are just a few of the options from the menu.

BLT
Capicola
Hot dog
Kingburger
Pizzaburger
Hot Turkey with gravy

Toasted Club Sandwiches

The toasted club sandwiches listed below are just a couple of the options from the menu.

Cold beef, bacon, cheese, lettuce and tomato
Tuna fish, lettuce and tomato

Pizza

Pizzas come in different sizes and are listed on the menu with specific topping choices.

Cheese pizzas
Pizzas with toppings
Michael’s Famous Calzone

Wings

Chicken wings
Greek wings

And, more!

Desserts such as ice cream, cake, cheesecake, and Michael’s Famous Fried Dough

My Final Recommendation

I do recommend Michael’s Restaurant to locals and tourists. Be prepared to wait for a table, especially if you are dining with a large group. You should also come with a huge appetite as the portions are huge! No exaggeration needed. Michael’s is a great family-friendly Italian restaurant serving up great food!

Worldwide delectability: Europe

Recipes

Bailey Woodean

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November 10, 2019

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There are far too many tasty dishes around the world to be listed here in a single article. But, I was curious to find out what the most palatable cuisines are based on the continent. As it turns out, even breaking the world up into continents doesn’t cover the variety of the most delicious cuisines around the world. So, the only way to avoid an endless list of deliciousness and delectability from every corner of the world is to pick one from each continent that could properly represent that continent in particular. In this article, I will discover the most delicious dish in Europe!

The Continent of Europe

Europe is comprised of 44 different countries including but not limited to; Germany, Italy, the United Kingdom, France, Spain, the Netherlands, Switzerland, and Greece. There are approximately 742 million people spread out across the continent of Europe and its countries. Each of these countries are vastly different in their cultures, lifestyles, and food! In fact, it was difficult to nail down a “most delectable” dish that would adequately represent the continent of Europe. However, I decided to choose a family favorite, Goulash!

For those that are not familiar with this dish, goulash is a type of stew that consists of meat (usually beef) and vegetables. Goulash originated in the country of Hungary and remains a popular dish in Europe.

Hungarian Goulash recipe

(thanks to www.spendwithpennies.com)

Traditionally, the stew is made during the cooler months of the year as it serves as a warm, comforting meal that can fill the tummies of everyone in the family. Many people will make this recipe and serve it over noodles (usually homemade) or will add a side of biscuits to soak up the extra broth.

Ingredients for Traditional Hungarian Goulash are as follows:

2 medium onions
2 teaspoons of butter
1 teaspoon of caraway seeds
2 tablespoons of paprika
¼ cup of flour

1 ½ pound of stewing beef (should be trimmed and cut into 1” cubes)
2 cups of beef broth or water
1 cup of canned diced tomatoes
1 teaspoon of salt
¼ teaspoon of pepper
1 ½ cup of carrots (optional)
3 cups of potatoes (optional)

Cooking instructions for traditional Hungarian Goulash are as follows:

In a large pot, melt butter and add onion. Cook down until translucent, then stir in the caraway seeds, paprika, and mix well.
In a separate bowl, cover the beef cubes with flour and then combine the floured beef cubes with the onion mixture in the pot.
Slowly add ¼ cup of beef broth or water. This will help lift the brown bits off of the bottom of the pan.
Add remaining broth, diced tomatoes, salt, and pepper. If adding potatoes or carrots, now is the time to add them.
Stir the stew and bring it to a boil.
Cover with a pot lid, reduce heat to a simmer for about 1 ½ to 2 hours, or until ingredients are tender.

This is not the way my mom makes goulash, though. I do have to admit that this recipe sounds better than the one I grew up with. The following recipe for goulash is much closer to what I am used to.

Variation of traditional goulash

(thanks to www.dinnerthendessert.com)

2 pounds ground beef
2 yellow onions, chopped
1 green bell pepper, chopped
4 cloves of garlic, chopped
3 cups water
29 ounces tomato sauce
29 ounces diced tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
8 ounces of elbow macaroni, uncooked

Instructions for this goulash recipe are briefly as follows:

Cook ground beef, onions, bell peppers, and garlic in a large Dutch oven on medium-high heat. Use spatula or wooden spoon to break the best apart and continue until meat is no longer pink.
Drain most of the fat into a glass container
Add in remaining ingredients, not macaroni
Bring to boil, reduce heat to low, cover and simmer for 15 minutes
Add macaroni, mix, cover, and simmer 20 minutes
Stir occasionally, throughout that 20 minutes and serve

Recipes sourced from www.spendwithpennies.com and www.dinnerthendessert.com

How To Piss Off Your Waiter

Ossiana Tepfenhart

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November 10, 2019

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When it comes to the restaurant industry, there are very few people who bear the brunt of work like waiters do. They field complaints from clients, they act as a go-between for the chefs, and they have to lug around large trays for hours on end. Waiting tables is a brutal job, really. It’s underpaid, too.

As a food critic, I have a lot of reason to respect waiters. I also know what ticks them off, and how to be a good guest. Waiters who get good guests give great service and might even give you a free drink.

Being a bad restaurant visitor has its penalties, which can range from being asked to leave to having your food spat in. Want to anger your waiter and be “that guest?” Try these aggravating steps below…

Bring your screaming, ill-behaved toddlers to the restaurant. They’re so precious, right? Of course they are. No one will notice the high-pitched, ear-splitting shrieking they make. Their running around won’t trip anyone carrying a tray at all. Why just ruin dinner for your waiter, when everyone can be inconvenienced?
Be obnoxiously loud. Yes, everyone needs to hear your conversation. It is so damned important!
Ask for things that are not on the menu, and ask for substitutions when they aren’t allowed. Go ahead! The restaurant’s business model can’t handle it, but don’t let that stop you from arguing with your waiter over the “customer is always right” rule. It’s not like they have other tables to wait or want to avoid a scene, right?
Berate your waiter for not bringing out the food fast enough, or doing something wrong. It is a scientific fact that waiters don’t have feelings and that they control everything that goes on in the kitchen. In fact, they can speed up time to make your 30-minute dinner prep shrink to 5 seconds flat.

If you aren’t getting served at the speed of light, go ahead and turn your waiter into a personal punching bag. Dates love this behavior because it makes you look so nice!
Speaking of dates, why not get handsy with them? Everyone knows waiters have a legit crush on everyone they serve and are not obligated to be nice to you at all. Personal boundaries? Nah, go ahead and reach for them. It won’t be a dick move, right?
Leave the table a total mess. It’s not like they have to clean it up, right? It’s not like cleaning could hold other diners up while they wait for food, either. Oh, wait, right. They DO!
Pick a fight with them, then complain to management in order to get food for free. Go ahead, Karen. We all know you can’t afford to eat out without doing this trick and taking tips out of innocent waiters’ pockets.
Don’t tip. Waiters earn less than $3 an hour in wages. Why would they need a tip? Don’t you know? They aren’t human and therefore do not need to eat. They get nutrition, housing, and medical care by sitting in the sun like a plant. It’s photosynthesis.

With a fork in one hand and a pen in the other let’s dive in: Hoover’s Restaurant and Dairy Store

Bailey Woodean

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November 9, 2019

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Hoover’s dairy farm has been serving the Western New York community for nearly 100 years! They started with a simple dairy farm and milk delivery service to the homes in the area. Today, they not only continue to deliver milk in glass bottles door to door but they also sell eggs, orange juice, butter, chocolate milk, and strawberry milk. During the holiday season, you are able to purchase eggnog, my husband’s personal favorite! Hoover’s also owns a restaurant and ice cream shop. My family and I recently visited Hoover’s restaurant for lunch and to gather information to add to my review. Our experience was on the low end of mediocre at best!

The dairy farm no longer provides the milk Hoover’s sells

In an article written for the Niagara Gazette earlier this year, it is explained that Hoover’s no longer participates in dairy farming. Now, they purchase milk from other dairy farmers in the area. Then, they cool the milk, homogenized it, bottle it in their special “Hoover” glass bottles, and prepare them for sale. The article also states that the farm does not homogenize the chocolate milk nor do they standardize the milk to remove butterfat. It is true that they are the sole providers of “old school” milkman delivery service door to door that now includes more than regular milk. As I do my research, I can’t help but feel that the Hoover’s Dairy that people in this community have trusted and idolized for their fresh dairy milk and other products, is nothing more than the remains of a name that once held such high standing here.

The Atmosphere of Hoover’s Restaurant and Dairy store

The atmosphere at Hoover’s Dairy is unknown as it is seemingly not open to the public. I was able to get close enough for a couple quick photos from the road, though.

The atmosphere at the restaurant is hardly anything to write about, as well. There are quite a few tables in the dining room. They are covered in a maroon, plastic table cloth and accompanied by four chairs, on average. The walls are decorated in a mismatched combination of various types of decor including cheap country-style quotes. There doesn’t seem to be a true theme or standard for their restaurant’s style.

The Food at Hoover’s Restaurant and Dairy store

The food at Hoover’s restaurant was truly a disappointment. My father could not eat his salad as the lettuce was brown, the fries were flavorless and soggy.

The wraps were “okay” in flavor but dripping and soggy from mayonnaise. My husband had little complaints in reference to his chicken finger sub, however, the chicken finger was obviously a typical “from the freezer, pre-made” chicken finger that was warmed and made into a sub.

None of the food we ordered was good enough to spend the amount of money that we did. In total, our bill came to $50! For a dairy that is highly regarded in this community, the restaurant is severely lacking.

My Final Recommendation of Hoover’s Restaurant and Dairy store

Would I recommend Hoover’s Restaurant to anyone coming to the Western New York area? Absolutely not. I would sooner recommend a fast food restaurant chain than Hoover’s. They charge far too much money for the quality of the products they serve. I find it a disappointment that they no longer make and deliver their own milk from their dairy cows. This was their entire legacy and they don’t even do that anymore. The best thing I can say about Hoover’s is that they are a local family business and they happily give jobs to high school students.

Hoover’s Restaurant & Dairy Store

Food for Fiber!

Articles

Bailey Woodean

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November 9, 2019

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Having enough fiber in our daily diets is crucial to a healthy digestive system. Without it, people can suffer from a wide span of health issues including but not limited to constipation, weight gain, and may increase one’s risk of heart disease or cancer. While there isn’t definitive proof of the disease-fighting properties of fiber-rich diets, why take that risk? So, what are the best foods to eat for fiber? Let’s find out!

Lentils

Lentils are edible legumes, most of which are grown in Turkey, Canada, or India. They are great sources of potassium, fiber, protein, iron, and magnesium. There are a variety of types of lentils including green, brown, black, and red. They need to be rinsed before they can begin the cooking process. Look for any unusable lentils and remove them. For every cup of lentils that you are cooking, you will need four cups of water in the pot. The water should be brought to a boil and then reduce to simmer. Cover and let the pot of lentils simmer for 20-30 minutes. Drain them in a colander and add them to your favorite recipe!

Pears

The pear is both a tree and a shrub. Both produce the popular fruit that we know as pears. There are a variety of pears including Asian, European, and Chinese white pears. Pears are great sources of protein, carbohydrates, fiber, vitamin C, vitamin K, potassium, and copper.

Bananas

This is one of my son’s favorite fruits. It is technically considered a berry of sorts and they are related to plantains which are popular for cooking. Bananas are full of potassium, carbohydrates, fiber, proteins, vitamin A, vitamin C, iron, vitamin B6, and magnesium. In fact, even eating one banana can provide almost 10 percent of one’s daily fiber needs.

Almonds

Almonds are brown tear-drop shaped nuts that are native to the middle east. Today, they are cultivated around the world. They can be eaten raw or roasted and they are even available as a milk of sorts. Researchers believe that by consuming almonds you may lower your cholesterol, reduce your risk of breast cancer and reduce your risk of heart disease among other benefits. These nuts are chock-full of fiber, protein, fat (the good kind), vitamin E, manganese, magnesium, copper, vitamin B2, and phosphorus.

Popcorn

Ah, popcorn! This is probably my favorite source of fiber on this list. In case you’re unfamiliar with popcorn, it is a kernel of corn that is heated which causes it to expand and “pop” exposing the puffy insides of the kernel. Popcorn that is slathered in oil and butter will have added calories and therefore are more fattening. However, popcorn itself contains potassium, carbohydrates, fiber, protein, iron, vitamin B 6, and magnesium.

Cauliflower

This is typically a white vegetable that is similar to broccoli in appearance, although some cauliflower heads are orange, purple, or green in color. Cauliflower is full of good fats, sodium, carbohydrates, protein, calcium, iron, magnesium, and a load of Vitamin C, Vitamin B 6, potassium and fiber. This vegetable can be roasted, boiled, steamed, baked, deep-fried and even pulsed into “rice” to make pizza crust. To make cauliflower pizza crust you need to pulse the cauliflower florets in a food processor until it is rice-like in texture. Then you will need to dump it into a microwave-safe bowl and microwave it for about 4 minutes. Empty the contents of the bowl onto a clean dish towel and wrap the rice to allow the moisture to be absorbed. After the moisture is mostly absorbed, put it back in the bowl, and mix in an egg, herbs, cheese, and garlic salt. Dump the “dough” ball onto a greased baking sheet and flatten into a pizza crust. Bake at 450 degrees Fahrenheit for 15 minutes, flip it over and bake another 5-10 minutes or until done. Add your desired sauce and toppings, bake to melt your cheese and heat through and serve!

Fiber is so important to your health, make sure you are getting enough every day by eating the foods listed above and many others. If you are unsure, talk to your doctor and develop a plan together!

Worldwide delectability: Australia

Bailey Woodean

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November 8, 2019

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There are far too many tasty dishes around the world to be listed here in a single article. But, I was curious to find out what the most palatable cuisines are based on the continent. As it turns out, even breaking the world up into continents doesn’t cover the variety of the most delicious cuisines around the world. So, the only way to avoid an endless list of deliciousness and delectability from every corner of the world is to pick one from each continent that could properly represent that continent in particular. In this article, I will discover the most delicious dish in Australia!

The Continent of Australia

Australia is a very unique and intriguing continent. Not only is Australia the name of the continent but, it is also the name of the main island/country in it. The other countries inside the continent of Australia are Indonesia and Papua New Guinea. There are approximately 25,530,600 people across the continent of Australia. Australia has some of the most beautiful cities in the world and some of the greatest restaurants. The most delicious, and most shocking dish in Australia is Chicken Parmigiana!

Tristan Kenney [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)]
A chicken parmigiana photographed at the Coldstream Brewery.

Chicken Parmigiana is certainly not the dish I thought I would be writing about for Australia. I always thought of this as a popular Italian meal, but as I found out, eggplant parmigiana is much more “classic Italian” than the chicken version. However, the Australian version of Chicken Parmigiana is very popular as pub food and is often served with sides of chips (fries) and a salad. There are some people who believe sliced ham or bacon on the chicken is appropriate while others disagree with the addition of pork to the dish. Whereas in much of North America, Chicken Parmigiana is served out of nicer restaurants usually with a side of pasta.

The ingredients for classic Australian Chicken Parmigiana are as follows (thanks to Heidi Clacy in Australia, recipe located on www.cookpad.com)

1 homemade or store-bought chicken schnitzel (per person)
1 jar of tomato-based sauce. Should not be wine-based, but thick tomato-based with onion, mushrooms, etc
1 large slice of ham (per serving)
2 slices of strong cheddar cheese (per serving)

To make this delectable dish, follow the directions from Heidi Clacy at www.cookpad.com as follows:

Heat frying pan to medium heat and cook schnitzel (breaded chicken) in a little bit of extra virgin olive oil until chicken is golden and crispy.
Preheat oven to 356 degrees Fahrenheit
Once cooked, place on baking sheet and spoon a generous amount of tomato sauce on top of each chicken and spread evenly
Let ham slices over sauce, one slice per chicken
Now top with the cheese slices, two per chicken
Bake in the oven until cheese is melted and golden (about 15 minutes)
Serve with a side of salad and chips (fries)

Fun fact!

Locals in Australia may be heard referring to Chicken Parmigiana as Parmi, Parma or Parmy.

Authentic Italian-American Chicken Parmesan recipe

(thanks to www.asimplepalate.com)

These ingredients are slightly different than the Australian version.

Chicken parmesan — Mark Pellegrini [CC BY-SA 2.5 (https://creativecommons.org/licenses/by-sa/2.5)]

Chicken ingredients

3 Chicken breasts or cutlets, sliced in half
½ cup of all-purpose flour
3 eggs, whisked
⅓ cup of olive oil

Breading ingredients

1 ½ cups of bread crumbs
½ cup Parmesan cheese, shredded
½ teaspoon salt and pepper (each)
2 teaspoons herbs
1 teaspoon garlic powder

Topping ingredients

6 slices of mozzarella cheese
1 ½ cups tomato/marinara sauce
⅓ cup Parmesan cheese, shredded
2 tablespoons fresh basil, chopped

Instructions are as follows:

Pound chicken breasts or cutlets in a plastic bag until about ½ inch thick
Mix all ingredients for the breadcrumbs together
Set bowl of breadcrumbs in this order-flour bowl, egg bowl, and breadcrumb bowl
Dip chicken in flour, cover both sides
Then dip in egg bowl, cover both sides
Then dip in breadcrumbs, cover both sides, packed by hand to complete
Repeat for all pieces of chicken
Brown the chicken in a frying pan of oil, 2 minutes each side
Repeat for all chicken pieces
Finally, finish by baking all breaded chicken pieces in the oven at 425 degrees Fahrenheit. Bake for 14 minutes.
Remove chicken and sprinkle cheese over tops
Back in the given and broil for one minute
Finish with fresh basil
Serve with pasta, salad, or roasted vegetables

Resources: www.cookpad.com, www.asimplepalate.com for recipes

Top 10 Thai Curry restaurants in the world

Fawad Zafar

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November 8, 2019

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Top 10 Thai Curry restaurants in the world

Thai curry is generally a soupy dish comprising of water or coconut milk, meat, and curry glue. Thai curries have a more soup-like consistency as compared to the thicker Indian curries, and the cooks want to utilize crisp herbs and sweet-smelling leaves rather than zest mixes that are common in Indian curries.

In numerous Thai homes, curry is devoured consistently, and the cooks can look over two assortments of Thai curry: water-based or coconut milk-based curries. The most prominent water-based curry is sour curry, which is regularly arranged with a type of seafood, while the sour flavor originates from tamarind.

Probably the spiciest Thai curries are water-based since there is no coconut milk in the dish to curb the warmth. Coconut-based curries are progressively mainstream in the West. These are red, green, yellow, or panang curry.

Ingredients:

The main ingredient to prepare Thai Curry is water or coconut milk. Meat is also utilized. Other flavors include herbs, vegetables or fruit. Curries in Indian Cuisine are different from Thai curries because of the use of herbs and aromatic leaves.
Other typical ingredients include,
Shrimp paste, chilies, onion, garlic, coriander, galangal, and lemongrass.
Depending on the curry, different ingredients are used including pepper, turmeric powder, cardamom, coriander seeds, and cumin. Fermented boiled fish is also a significant ingredient depending on the type of curry.

Varieties of Thai curry are,

Green Curry:

TheThai name for the searing green curry is Kaeng Khiao wan. Even though the name means sweet green curry, it just alludes to the shading, which is known as sweet green. Thai green curry is a dish dependent on fragrant and hot green bean chilis.

Green chilis are used in the paste and blended with fixings, for example, galangal, lemongrass, garlic, coriander, kaffir leaves, turmeric, and entire peppercorns. The paste is the core of each green curry, an establishment which decides the last flavor of the dish.

Yellow Curry:

Yellow curry is one of the most famous curry in Thailand. Yellow curry is additionally made with flavors such as coriander, lemongrass, garlic, cumin, galangal, kaffir leaves, and various other sweet-smelling ingredients.

The flavors are generally joined with potatoes and onions. The ingredients are mixed in a sweet sauce made with coconut milk. What separates yellow curry from different kinds is the expansion of yellow curry powder, giving the dish its particular shading.

Red Curry:

Red curry is one of the most widely recognized curry assortments in Thailand. It joins red curry paste, coconut milk, vegetables, and meat into a flavorful and healthy feast. Red curry paste and coconut milk are the establishments of the dish.

The paste is made with blended dry red chilis and ground with fragrant Thai flavors, for example, garlic, kaffir lime leaves, galangal, lemongrass, shrimp paste, cumin, and coriander. At the point when smooth red curry soup is made, different fixings, which may incorporate meat, fish or tofu, and different vegetables are included and cooked.

Curry Paste:

Another word for Thai curry paste is Gaeng. Yellow curry comprises of coconut milk as its base. Other assortments of flavors include turmeric, cinnamon, bay leaves, dried chilis, ginger, coriander, cumin, and shrimp paste.

Other ingredients are beef or chicken, potatoes, onion, and pineapple. Red curries comprise of coconut milk, red chili powder, white pepper, cumin, coriander leaves, lemongrass, ginger, garlic, and kaffir limes.

Top 10 restaurants:

The top 10 restaurants of Thai Curry are,
1. Benjarong, Bangkok, Thailand
2. Khao Soi Khun Yai, Chiang Mai, Thailand
3. Soul Food Mahanakorn, Bangkok, Thailand
4. Inter Restaurant, Bangkok, Thailand
5. Rattana, Bangkok, Thailand
6. Lotus of Siam, Las Vegas, USA
7. Pai Thi, Dubai, UAE
8. Thiptara, Dubai, UAE
9. Pai Northern Thai Kitchen, Toronto, Canada
10. People’s Palace, Makati, Philippines

Multi-bean burger or wrap. With recipe!

Recipes

Bailey Woodean

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November 7, 2019

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About six years ago, my husband decided to cut meat, primarily red meat, out of his diet. This decision came as a shock to me, but I chose to support his decision. I had to find new ways of cooking healthy meals that contained sources of protein. During my research, I found that beans are one of the best protein-packed meat alternatives. And with that, a new arena of food love was born!

Let’s meet the beans!

Frijoles Negros (a.k.a. The black bean)

Black beans are very common in Hispanic dishes. They can be bought in nearly any grocery store, either dried or canned. Black beans have folate, iron, magnesium, phosphorus, thiamine, zinc, and niacin. With more people seeking healthier alternatives to meat, I would put money on a steady rise in black beans and black bean products’ popularity in the future!

Habichuelas Pintas (a.k.a. The Pinto bean)

These beans are also very common ingredients in Hispanic cuisine. Pinto beans are often used whole, but you will also find them “mashed” and transformed into refried beans, as well. They are then served inside burritos or on the side of other dishes such as fajitas. Pinto beans are a great source of fiber, folate, molybdenum, manganese, copper, phosphorus, Vitamin B1, Vitamin B6, protein, potassium, magnesium, and iron.

How our new food love came to be what it is today!

So, after my husband made this change in diet, we visited our local Wegmans (grocery store). They have some of the best foods in our area including a lot of prepared foods. This is where we discovered black bean burgers. We purchased a pack of two to try and fell in love with them! Back then, we paired the black bean burgers with Jalapeno Cheese Bread (also made fresh by Wegmans) as the “buns”. Doing this started to get expensive, so we created our own recipe to make at home. Our recipe is as follows, but can be tweaked to satisfy individual tastes.

Multi-bean burger or wrap

1 can black beans
1 can pinto beans
1 can kidney beans (optional)
1 can corn (optional)

1-2 tablespoons Ortega sauce (heat level of your choice)
1-2 tablespoons hot sauce of your choice (optional)
¼ cup chopped onion or 1-2 tablespoons onion powder
¼ cup bell peppers chopped fine
¼ cup mushrooms chopped fine (optional)
1-2 tablespoons garlic powder
Salt and pepper to taste
1-2 tablespoons of flour to start (add more if needed)
1- 1.5 cups of breadcrumbs
Shredded cheese of your choice for topping

Queso cheese, Ortega sauce, guacamole salsa etc are great options for sauces for burger or wrap construction
Multi-grain bread, everything bagel, jalapeno cheese bread, flour tortilla or spinach wraps are all great “bun” options

Empty beans and corn into a colander in the sink
Allow to drain but do not rinse them
Dump contents of colander into a large bowl
Use a potato masher to combine beans into a “smooshy” consistency
Add Ortega sauce, hot sauce, garlic powder, onion powder or chopped onion, peppers, mushrooms, salt and pepper, and flour.
Mix well
If consistency is too “wet” add more flour and mix well
Repeat until desired consistency and taste is met
Scoop mixture into ½ cup balls (or larger if you want a bigger burger or wrap)
Roll in bread crumbs until completely covered
Heat frying pan on medium heat, add 1-2 tablespoons of oil to the pan
Press bean ball into a patty or elongated wrap patty in the pan
Fry a few minutes on each side until cooked through
Add cheese of choice and remove from pan once cheese is melted
Construct burger with “bun” of choice, sauces of choice and any additional toppings you desire. Construct wrap similarly, but use a soft flour tortilla or spinach wrap!

Up and Coming Restaurant Chains Worth a Try: Part 5

Ossiana Tepfenhart

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November 7, 2019

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Up and Coming Restaurant Chains Worth a Try: Part 5

Franchises are no longer a verboten category of food in the restaurant business. Love that franchise life, but don’t know which chains to try out next? With all the new chain restaurants expanding in the food-o-sphere, it can be really difficult to figure out which ones are worth going to.

Still looking for the new chain restaurant brand of your dreams? Fear not. We In this final article of our five-part series, we’re going to highlight some more of the new chain restaurants that are changing the way people see franchises in the food industry.

Flower Child

As the name suggests, Flower Child is a restaurant focused on peaceful surroundings, Earth-friendly meals, and promoting a healthy lifestyle using fresh meals made from scratch. It’s a restaurant on a mission to change the way people see healthy food.

This franchise doesn’t just offer up vegan food; they go the whole nine yards when it comes to food standards. The food here is organic, sugar-free, dairy-free, and gluten-free…but totally delicious!

Babalu

Maybe Ricky Ricardo was singing about this new brand when he was crooning on I Love Lucy. This six-venue chain is all about bringing Latin culture to the forefront with delicious tapas, tacos, and tasteful decorations.

Handcrafted cocktails, artisan shareables, and awesomely modern recipes make this a place you just can’t miss. That being said, Babalu is more fusion than traditional, so if you’re looking for authenticity, this might not be the place.

110 Grill

There’s nothing quite like enjoying a good grilling place, and 110 Grill knows that. This New American restaurant isn’t looking to bombard people with exotic ingredients or hyper-trendy dishes. Rather, it’s all about classic ingredients prepped with care, presented to diners in an elegant manner.

This is the kind of restaurant that isn’t pretentious but keeps things classy all the same. If you ask me, that’s something we can all enjoy.

Num Pang

Most franchises you’ll see are banking on a certain level of familiarity, especially when it comes to cuisine. That’s why there are so many pizza franchises, burger joints, and Mexican venues that make it big. Num Pang is daring in this respect. It’s a chain restaurant that is totally dedicated to Cambodian fare.

This fast-casual franchise has brought fresh Southeast Asian cuisine to New York City, and opened up peoples’ eyes to a little-known flavor profile that is bound to explode. It’s a party in your mouth, and a global trip through your tastebuds. We give it an A+ for its adventurous, exotic flair!

Bunk Sandwiches

Made by three indie rockers with a taste for good grub, Bunk Sandwiches is all about giving great flavor that you can eat on the go. This rocker-friendly chain brings up gourmet offerings like banh mi, pork belly, herbed tuna melts, and classic BLTs to the table.

Between the great craft beer selection and the tasty sandwiches you get, it’s hard not to want to drop by once in a while. It’s basically the spirit of Portland in a restaurant.

Dig Inn

New York City’s Dig Inn became a darling among foodies who want a reliable, healthy, and flavorful meal. It’s easy to see why. This farm-to-counter fast casual restaurant simply fits the foodie bill perfectly. The food is healthy, has gorgeous presentation, and tastes just as good as it looks.

You literally can’t get bored of the food at Dig Inn. All the food is local and seasonal, so the menu is constantly changing. Don’t worry, though. No matter what they’re serving, you can rest assured it’ll be great.

Bacon! The most famous co-star!

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Bailey Woodean

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November 6, 2019

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Ah, bacon! For many (myself included), the love of bacon runs deep. How can it not? Bacon is one of the most delicious foods to ever be invented. Typically, bacon strips are made from pork but, there are several other “sources” of bacon. For example, bacon could also be made from beef, turkey, and even soy!

Bacon (not from soy) is created from the belly or back parts of the animal of choice. Bacon, in any form, is almost always eaten as a breakfast food. Although, it makes an incredible addition to a variety of dishes. It is not the star on the plate, but it is definitely the most famous co-star!

Not too long ago, I was in search of something new to cook for dinner. I was desperately trying to find a recipe that would use things I already had on hand. It was then that I turned to Pinterest and found a recipe for an avocado salmon rice bowl. I read it, found inspiration, and created my own version and recipe. My recipe is as follows:

Salmon avocado rice bowl with avocado sauce and bacon topping

Jasmine rice (number of cups varies depending on the number of people you are cooking for)
Water (amount will depend on the amount of rice you are cooking )
Salt for the water
1-1.5 tablespoons of garlic powder or finely chopped fresh garlic cooked in oil in a frying pan until tender and then added to the rice. Can do the same with onion if you wish.
1 pound salmon fillets (skin on)
2 tablespoons butter (for cooking)
Salt to taste
1-2 ripe avocados
Salt to taste
My avocado sauce (secret recipe)
Bacon strips (fried and crumbled)
Optional herbs and seasonings can be added per your taste

This is a relatively quick meal to make since rice and salmon can usually both be cooked within 10-15 minutes. Timing can differ depending on the thickness of the salmon fillets as well as if the rice is “minute rice” or regular. Time your cooking accordingly.

If you are not using leftover bacon then frying up the bacon in a frying pan should be done before anything else. Once they are fried, set the strips aside and allow them to drain onto a paper towel and cool.
Cook rice as instructed on package. Salt the boiling water. Add garlic powder, onion powder or chopped cooked garlic and/or onions if you wish to. Salt finished rice to taste.
Salmon fillets should be cooked simultaneously to ensure everything is finished around the same time and can be combined while warm. Using a deep-sided frying pan, melt the butter and make sure the bottom of the pan is coated before adding the salmon. Salmon fillets should be cooked with the skin side down. Can add salt or other seasonings as you desire.
Prepare avocado by cutting it open, removing the pit (carefully) and salting it to taste. Cut the avocado into slices if you don’t mind large pieces of avocado, or diced if you prefer easier to eat bites.

Use a plate or bowl to separate the salmon meat from the skin, then cut into smaller pieces.
After each element is finished cooking, it is time to combine!
First, spoon a desired amount of rice into a bowl
Scoop your desired amount of salmon bits into the rice bowl and stir.
Top with avocado slices, avocado sauce (or sauce of choice), and crumbled bacon!

Some similar recipes do not include a sauce of any kind and I don’t know of any that include crumbled bacon on top. In fact, the first time I made this recipe I did not have the bacon to add. The next time I made it is when I decided to experiment with sauces and reheat leftover bacon to crumble on top. Before this discovery, the dish was relatively simple and lacked the true depth of flavor or textures. Only after the sauce and bacon additions did the dish go from good to incredible! This is the power of bacon, even if it is only the co-star!