|Love this stuff|
Thursday, July 17, 2014
I needed a break from the normal subs, hamburgers and such, so I pulled in to this place for a Gyro. Eat Well Gyro's has a large menu, and very nice staff. The gentleman at the counter was very helpful and entertained all my questions with sincerity. So I placed my order for 2 Gyros and some humus, then grabbed a coconut water to drink while I waited.
The food was ready before I could finish my coconut juice, and my car smelled awesome all the way home. When I got to the house and opened the box I was pleasantly surprised out how stuffed the Gyros were. They shave the meat really thin and pile it on with some good tzatziki sauce. It was good food at a great price with very friendly people. I recommend the Gyros, but I also tried some mac and cheese that I will not recommend.
Next time I think I will try some lamb or goat curry with a side of roti.
Friday, June 13, 2014
I know you are thinking that it looks like something that has already been eaten, and that I am recycling, but that is not the case. It is a meal of challenge. "Dad, there is nothing in the house. We have nothing to eat, and we are starving." I take that as a challenge to explore the pantry and test the ability of my own palate. This a stretch meal. It consists of a can of oyster stew, a can of diced Italian tomatoes, and a can of clams. I cut it down with half a cup of white wine and mixed in garlic, butter and Calamata Olives. I did everything to taste with my daughter Lily as quality control. I found a pack of Linguini during our hunt and boiled the noodles till almost done. Before they were thoroughly cooked, I removed them and rinsed under cold water. We added the noodles to the sauce where they finished cooking and all three of the women in my house asked for this again the next week, pasta a la vomit sauce, not bad if I say so myself.
The Shish Kabobs were a little different this time but amazing. We usually marinate the chicken in beer, but this time I had none so I took the chicken, peppers, and mushrooms and marinated them in white wine, chicken stock and balsamic vinegar. For spices I added cinnamon, Thyme, Rosemary, Tarragon, Greek seasoning and lots of minced Garlic. I prefer the boneless thigh over breast to do this. I cut them then sprinkle with a little meat tenderizer, and then give them a few love taps with the meat mallet. This all goes into a bowl over night and the skewers go into a separate tray filled with water to soak. I weight the skewers down with two table Knifes so they don't float in the water.
My wife made a home made garlic Tzatziki sauce, substituting the yogurt with sour cream. This was awesome. We put it on Pita bread with Sriracha for a little kick, very nice.
Friday, June 6, 2014
We didn't do the Black berry pie, but did find a really simple recipe for cobbler that we, and by we, I mean Lily made for the family several times. The Black Berries were still there when I went for my walk today, but fewer now. I did a little grazing as I went along, but did not collect anymore for baking. The recipe Lily used was fast: 1 cup of self rising flour, 1 cup of sugar, a half a cup of milk, and a stick of butter. While you mix the flour and sugar, melt the stick of butter, and then add the milk. Stir the flour, sugar and milk together, then pour in the melted butter and mix. Grease the inside of your pan with a little butter and then pour the mixture into the pan. After this you add two cups of black berries to the top and let them settle in. Oh and this is really fast so you should have already been preheating your oven to 350 degrees. Sprinkle a half a cup of sugar on top of the mixture, or you can use less, and then throw it in the oven for 1 hour.
This was served with cool whip but some home made Ice cream would be incredible.
Saturday, May 24, 2014
It's time for some Black Berry pie. I need to call my mom for a good cobbler recipe too this time. I live in Florida so we probably get black berries a little earlier than a lot of the country, but if you're in the south start checking.
Saturday, April 26, 2014
|Fuji, on Lee Road near the corner of Lee and 1792 (Mills/ Orlando Ave.)|
Lily is one of those awesome people that when asked where they want to go on their birthday, they say Sushi, but this time she wanted to visit one of my old haunts. It started out a little rocky, with the girls fighting up until the time we left Clermont to head to Winter Park. They both slept the whole way there which gave me a little time to decompress. It's amazing what a little sleep can do; they woke up different people, and I now feel the spirit of birthday once again.
Once inside, we got the coolest waitress I've had in a long time and ordered a couple of rolls based on her recommendation. She stood strongly behind the Sea Breeze and the 2014. The Sea Breeze was a well built roll full of fish flavor and then deep fried to top it off. The 2014 was an upgraded version of a mexican shrimp tempura roll topped with raw tuna. We also got our standard issue Dynamite rolls with the scallop sauce, some Rollin's rolls, Mexican rolls, and a chicken Tempura dinner. Oh, and if that didn't hurt enough, once the waitress got wind of it being Lily's birthday, she brought out some deep fried cheese cake with chocolate sauce. Thanks for an awesome time and a definite 10 on the Scales anytime. There is also a Fuji Sushi on Alafaya Tr., but this location in Winter Park holds the most nostalgia for me.
|Save some Dynamite roll for me|
|The middle sushi roll on this plate is the 2014|
Drew always finds some take on the Chicken strip
Thursday, April 10, 2014
Friday, April 4, 2014
We like to experiment and my daughter, Lily, likes to do this based on imagination, taste and the inspiration of other cultural staples. For this you will need:
- Package of egg roll skins
- a pound of chicken; we used boneless, skinless breast
- Diced jalapeños
- package of cheddar cheese; we used sharp
- cumin, black pepper and cayenne to taste
- a cup of water
- Sriracha sauce - lovely stuff; the girls like it on noodles and in soup too
- Cooking spray - Baker's magic was used for this experiment
We cooked the chicken, at 350 degrees for about 40 minutes, in a little white wine with the cumin, pepper and cayenne. The chicken was then taken out and shredded. We left the oven at 350 and started placing the ingredients on the skins. When she reached the end of each roll, she would apply a little touch of water to the last fold; this seems to help with the seal.
The rolls were placed on a pizza pan that had been prepped with a light spray of Baker's magic. We put them in the oven for 10 minutes, removed, sprayed the tops, flipped and returned to the oven for 8 more minutes. Awesome! We like to dip in a little Sriracha, but it was also good with salsa. There are a thousand variations and I am sure all of them are wonderful; so try your own sometime. This exercise rates a nine on the Scales with bonus points in that you are doing it together with your kids.