get cracking

omelette. don’t underestimate the deliciousness of a well cooked omelette for lunch or dinner. on a mission to use what i have on-hand, it was time to grab those shiitakes i bought from the carney at the farmers market last saturday. eggs, check, parm cheese, check, a shallot, fab. enough good items to make a quick and scrumptious dinner. i go against the julia method of omelette making. i disagree with the high heat, i do it on medium to med-high heat and slow(er), & no, it’s not dry & leathery. i don’t like a browned or overcooked omelette, so, my way suits me just fine. & yes, i have watched her omelette making skills from her cooking show and all i got was hideously large scratches on my brand new red skillet (watch & you’ll see why). a skillet i went out & bought, because, in that episode, she told me what kind (no stick) and size (7 ½”) i should buy.

a plain omelette is good. an omelette with parm cheese is damn good. an omelette with parsley is super good. what you’ve got on hand makes the best omelette. don’t stress it. use what you’ve got. here’s what i did; roughly chop the shiitakes, put the skillet on high and blend 1 tablespoon olive oil and a small pat of butter until bubbly. add the shiitakes, add the thinly sliced shallot & sauté. finish with a splash of white wine. be sure and cook for 3 minutes to get rid of the alcohol. set aside and wipe out the skillet. beat two eggs with 1 teaspoon of water (just do it), put the skillet on medium to medium high heat, add butter and when it foams & before it browns, add the beaten eggs, tilt the skillet until the egg coats the bottom of the pan. gently pull the sides and let unset egg flow to the skillet. turn off heat when the omelette is almost set. grate parm cheese over egg, add mushrooms and fold over. the omelet will continue to cook and will not be runny. trust me.

sunset boulevard

scalloped turnips. ok idea, in theory. i saw my gf, anne burrell making a turnip au gratin. not a huge fan of cheesy foods, i looked up a recipe for scalloped turnips, the same thing minus the cheese. i spent $10.50 at the farmers market on turnips (ok, i didn’t need all i bought) broke out my high end mandoline and got underway. as i assembled, i lost faith, but pressed onward. after 45 minutes in the oven (the recipe called for 30 mins) and an increase of 25 degrees in oven temp, the mini scalloped turnip dishes were still not as tender as they should have been, but that was the least of my problems. the taste was off. the turnips tasted better raw than in this concoction of butter, flour and milk. this was a kitchen mishap. i am an avid fan of the unusual veg becoming a star ingredient. turnips are not that unusual, i use them regularly in vegetable soups. to the unsuspecting, they are plain white potatoes. as for the turnip being a star, i haven’t lost all faith, but for the leftover bag in my fridge, (we'll call that bag norma desmond), she's still waiting for her close-up.

tamales, a journey

tamales. TAMALCALLI Tamale House is an outdoor booth at the river market. elizabeth vargas, no, not that one, this one, sells her wares at the little rock farmers market. she makes 21 different tamale flavors, which include veg, sweet (like chocolate & pecan), chicken and pork. she sells her large tamales frozen and they are delicioso and a quick & easy lunch. i’ve not tried all of them, but the ones i have tried have not disappointed, ok, the spinach was not that great, but, the bean & cheese is my personal fav. too many fillings to list, she makes the unusual to the gourmet. mushroom & cheese, shrimp & cheese and choriso & poblano to name three. i haven’t had the courage to try a sweet tamale yet, but when i do, you’ll be the first to know. she also sells homemade salsas. go loco and give an entrepreneurial woman your pesos.

TAMALCALLI Tamale House
Tues & Sat
River Market Farmers Market
 
501.744.0891

all exits look the same

memphis. again. LRB decided to check out the memphis botanical garden. some pre roadtrip googling found the garden had an interesting on-site restaurant which is a member of project green fork. k. convenient location. a green mindset. a highbrow menu. i’m in.
 

while checking out fratelli’s menu, a freebie arrives; a ramekin full of black & green olives. cute. the menu offers daily soup, panini, focaccia sandwiches, salads, signature iced tea and freshly squeezed lemonade. first order out was the curried squash soup. good, especially good if you don’t make soups at home. i think my soup is better. but, yeah, this was good. the layered cobb salad was next, pretty boring choice if you look at the 40+ item menu. but, i was in a salad kind of mood. the chicken was grilled, tender and moist, the eggs were minus the green ring, and the vinaigrette was house made. yum. and to wash it all down, check out fratelli’s iced tea, it’s a sweetened blend of black, raspberry & peach tea, pretty tasty, but the freshly squeezed lemonade was tastier. grab your bag and grab your coat.

Fratelli’s
Memphis Botanical Garden
750 Cherry Road
Memphis

(901) 576-4118

open up my eager eyes

killer salsa. lrb attended the foodie fest in argenta and spotted an irresistible jar ($6) of homemade salsa. vinegar in salsa is a sin, so when the ingredient list was void of vinegar, i snapped it up. ingredients: tomatoes, onion, garlic, jalapeño pepper and salt. HOLD ON, one ingredient was left off; oil. there is a greasy ring left on my bowl, i am gonna guess the ingredients were sautéed before they were canned. anyway. the salsa is addictive. not too hot, the right amount of salt and no vinegar. made and canned by team isaac, the brother duo of Ristorante Cảpeo. brian (the farmer) grew the tomatoes at Arkansas' Killer Tomato Farm and eric (the chef) whipped up the salsa. i just hope pints are available for purchase when i show up at Ristorante Cảpeo to buy more. like i said, it’s addictive.


Ristorante Cảpeo


425 Main Street


North Little Rock


501.376.3463

who's your mama?

taco mama. hot springs has better mexican food than little rock. enter taco mama, brought to you by the owner of café 1217, housed in the building next door. armed with a late lunch appetite and a new camera, LRB ordered an appetizer of sweet & hot potato crusted jalapeños, translation: a roasted jalapeño gutted and stuffed with cream cheese cocooned in shoe string potatoes, deep fried & served with sweet pepper jelly. pretty interesting and pretty good. the daily special was my lunch order, chicken & sweet potato with guajillo chile & cojita cheese. let me break it down, this was white meat chicken and sweet potato in a soft corn tortilla, deep fried until crunchy in the shape of a hard shell taco, topped with a purple cabbage coleslaw of sorts, sprinkled with cojita cheese. choice of black beans, refried beans or pinto beans and green rice accompany lunch entrées. muy bueno. don’t forget to visit the salsa bar. there you will find pico de gallo (spanish for rooster's beak, ok.), tomatillo, fire roasted tomato and roasted habanero. another free condiment is whole roasted jalapeño peppers. the daily specials change by the week and are listed on a separate menu printed on colorful paper. the menu is above the cash register or you can pick up a slick to-go menu. this is a sit down and a waitress will come take your order place, we didn’t know this and ordered at the counter. the food is brought out by waitstaff. when you go, you'll know to just grab a table.

the restaurant has been renovated with thought to create a cute & fun lunch, brunch or dinner experience. & there’s a patio out back. LRB will be road trippin’ it for mexican from now on...better time it right, as mama closes the kitchen at 8:30pm. ah, the charm of a small town. ROADTRIP.

Taco Mama
M-Sat, 10:30a - 8:30pm
1209 Malvern Avenue
Hot Springs

501-624-MAMA

capital dessert

moon pie. a dessert visit to the Capital Bar & Grill i stumbled onto a fantastic dessert, homemade moon pie. layers of “blonde” cake, whipped marshmallow dipped into gourmet chocolate sitting in caramel ribbons for a measly $4 dollars. the waiter thought i was cute and added a free mini scoop of ice cream, don’t expect that on your visit, unless you order it (i love me). never a fan of cheap ingredients packaged in cellophane as a dessert, i didn’t have high expectations. the caramel sold me but that turned out to be just the background of the yumminess. my taste buds were overly delighted with each bite of fresh cake, fluffy marshmallow and premium chocolate. don’t miss out. hit it wednesday thru saturday and take in some gratis new orleans jazz. go.

Capital Bar & Grill
Markham & Louisiana
501-374-7474

o is for opossum

meet archie. if you have ever pondered how i eat all that i prepare. i don’t. meet archie (pictured here with a buttermilk marinated pork chop from farmgirl). he is the living garbage disposal that resides in my backyard. if he doesn’t find a meal in his bowl, (yes, he has a bowl) he gets in the recycling bin, tosses items out & lets me know he was looking for his dinner. he hasn't feigned death for me yet, but i have watched him eat and meticulously clean his hands and face before descending the deck stairs. oh, grow up, he has a right to live in my yard. post your rabies comments now (yawn) & know he might be more welcome at my house than you.

belmont grill

belmont grill. thanks to an eye catching red awning, a cute 1930’s building and a good review on yelp, we lunched in this dark, red-checkered tableclothed restaurant in memphis. i immediately zeroed in on the hand battered, fried mushrooms ($6.25) served with, what seemed to be, an in-house made horseradish mayo sauce, i was happy. the broad menu covers, soups, salads, sandwiches, hamburgers, po boys, ribs, catfish, shrimp, steaks, desserts and a full bar. with this menu selection and the old school ambiance, this was the right place. next up, wings ($8.25) with a side of fries ($2.50). the wings were fully intact & a bit messy to eat, but i managed. the fries were wedge, fried and damn good. all washed down with sweet tea. no room for dessert. a double wash of the hands and we were out the back door (there’s a small parking lot in the back). the kitchen is open 11a-1a, everyday ‘cept x-mas. next trip to memphis, skip The Spaghetti Warehouse, set your TomTom to Poplar & Mendenhall and get your belmont on.

Belmont Grill
4970 Poplar
Memphis
901.767.0305

a handheld delight this is not

cupcakes. i thought a visit to cupcakes on kavanaugh would make a decent post. two cupcakes later and zero inspiration, i shelved the project. no, don’t blame a case of writer’s block, ‘cause writer’s block this ain’t. the cupcakes; cute? sure. delectable & addictive? uh, no. in the minority, i am not an icing whore. these cupcakes have a lot of icing. & on a completely different rant, when did it become the fashion to add the icing on the cupcake like a bad toupée? (see both photos) i purchased a vanilla and a chocolate cupcake for $2.95 each. the vanilla cake tasted like cornbread. yes, cornbread. the chocolate cake conjures nothing to pen. i am confident there are plenty of palateless peeps and children that love the sugar rush of the abundance of icing to keep this cupcakery in business. but, if balance of good cake and good icing is what you seek in a handheld delight, get motivated and get out your martha stewart’s cupcakes cookbook. that’s all i got for you.

the vapors

real wasabi. you’ve never eaten it. LRB found real wasabi on the menu at bluefin restaurant in memphis for $3 per tablespoon. worth it? yes. the texture was of freshly grated horseradish root with a bright green color. put your nose right to it & the aroma is fierce but the taste is less pungent than that fake paste. the wasabi rhizome is grown mainly in japan but recently has been cultivated in a handful of states in north america. real wasabi is very expensive and even more difficult to purchase fresh. fun fact: Wasabi has shown in studies to be anti-microbial and possibly anti-carcinogenic, the former may be why it has long been eaten with raw fish, which in the past was not handled with the care it is today. It is also suggested that it may have anti-inflammatory and blood thinning properties, both useful to the medical community. It is even used in toothpaste in Japan for its anti-bacterial properties. ok, foodies, here’s a link to buy fresh wasabi and don’t forget the grater. OR, at the very least, be a good foodie and demand real wasabi next time you go out for sushi.

LRB forgot to snap a photo of the fresh wasabi at blufin before we dug into it

℉υςκ❙№ϑ Γυ$∫¡ªη

squash hoax. i may have mentioned i am addicted to spaghetti squash, a winter squash that is buttery yellow inside and out. recently, i was duped into purchasing a green spaghetti squash at the CAFM (argenta farmers market). the hand written sign clearly stated spaghetti squash and after some distrust, i asked the farmer if this squash was indeed like spaghetti on the inside. with a long hesitation and no eye contact his short response was “da”. ok, i embellish here, he said "yes". my intuition told me not to believe it, but i bought it anyway. fast forward a week. i cut it opened and, i thought, ok, maybe. i prepared it the usual way of 18 minutes, cut side up, in the microwave. the microwave signaled and i returned only to find a watery mess. prodding at it with a fork, ok, it kinda, sorta, maybe was strand-like, but, not really and if there were any spaghetti like strands, they were drowning in all that squash liquid. never have i pulled out a true spaghetti squash that was watery. i poured the squash juice off and tried to season the bland, mushy mess. niet. no good. after an online search of johnny seeds and burpee catalogs i found they carry no such thing as a green winter spaghetti squash. i can only come to the conclusion that i purchased an overgrown summer zucchini. how’s that for glasnost? ℉υςκ❙№ϑ Γυ$∫¡ªη.

Taste of Conway

conway. i like it. i like conway’s independent restaurants. thanks to Taste of Conway, i have found a new one to patronize (more on that restaurant later). first; the lay-out of Taste of Conway presented a problem for those of us who went to eat. as soon as tickets were collected at the door, you were deadlocked. the food line “started” immediately behind the ticket table. with a reported 700 people in attendance, this wasn’t a good scene and the line didn’t move as quickly as i wanted. another bitch; the severe shortage of tables to give the food samples you managed to scoop up and carry, a taste. still, the time spent there was fun and the food we chose to eat was good. the one great stand out dish sampled was shrimp ceviche from Taqueria Micho’s. info gathered from their restaurant menu; hours indicate this is a breakfast/lunch place & the shrimp ceviche is listed under “meat choices” meaning you may choose to have it in a taco, on a tostada, in a burrito etc. i recommend on a tostada. sorry folks, i don’t have a photo of Taqueria Micho’s shrimp ceviche, when i returned for the photo op, the ceviche had all been snapped up.

pictured are the lovely ladies from Taqueria Micho’s and a photo of the barbacoa (top), a taco with shredded beef and mexican spices. i would not be surprised if that beef was lengua (tongue). both items were delicioso. offered as a condiment for the shrimp ceviche was a squeeze bottle of avocado sauce that was scrumptious. for the taco, a red sauce. i seriously could have stood at their booth all night, but we ventured on for more tastes. Mike’s Place main dish offering was grouper creole, a pan fried grouper with a crawfish & shrimp sauce. the grouper was fantastic, and, Mike’s Place has been a long time fav of mine. definitely worth the drive to conway, tru dat.

Taqueria Micho's
open M-F, 6am to 3pm, Sat & Sun, 9am-3pm
2751 Dave Ward
Conway

501-329-2142

drink it up, baby, drink it up.

coconut water. we’re not talking coconut milk. i heard about coconut water on npr a month ago & decided to give it a try. one call to whole foods and i was on my way. they carry several brands, i went with O.N.E. & ZICO, simply because i liked the 11 ounce packaging. coconut water is touted to be super good for you, it’s a natural way to replace electrolytes (unlike gatorade, which is brimming with artificial ingredients & high fructose corn syrup). the ingredient list on the box? just one, coconut water. nothing else. i found coconut water refreshing with a hint of sweetness and with more body than your regular h2o. sells for $1.99 for 11 ounces (canned diet cokes are 12 ounces). on sale now at whole foods 3/$5. stock up.

info from the O.N.E.™ website; coconut water is:

the water from inside the young green coconut.

100% natural, and has five essential electrolytes (calcium, potassium, phosphorous, magnesium and sodium).

a naturally sweet, low calorie and hydrating.

excellent for replacing lost electrolytes from exercise or illness.

an all-natural sports/energy drink.

a natural isotonic beverage, contains a similar level of electrolytes found in human blood.

non-allergenic.

coconut water has:

more potassium than a banana (15 times the amount of potassium as most sports drinks, without the artificial chemicals found in sports drinks).

no added sugars, no fat, no cholesterol, and no preservatives.

coconut water may help promote smoother, more hydrated skin.

sounds good, huh? it is & it's good for you.

scamps like us

shrimp scampi. everyone loves it. easy to make. another ina garten recipe from her barefoot contessa back to basics cookbook. i am not a collector of cookbooks (& do not want to be). i only keep around the ones i refer to often. this is one of those books. it contains easy upscale recipes that have a real wow factor. & yes, mine is signed (thanks gorillaman!).

here is ina's recipe for shrimp scampi. make sure your butter is room temperature. do not overcook the shrimp. they will be perfectly cooked following her recipe. and for eating, don’t forget a baguette to sop up the gorgeous sauce that is a wonderful balance of garlic, fresh parsley & lemon. delish. here’s how:

Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt & freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 garlic cloves, minced (i use a garlic press)
1/4 cup shallots, minced
3 tablespoons fresh parsley leaves, minced
1 teaspoon fresh rosemary leaves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Directions:
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt & 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

Preheat the oven to 425℉.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt & 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up & towards the center of the dish. Pour the remaining marinade over the shrimp. Spread (pick up a hunk of butter & crumble it over top with your hands) the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

pack your knives & go

knives. admit it. you & your knives are dull. you can remedy part of this by heading down to the CAFM (argenta farmers market) tomorrow from 7am to noon. farmer sheldon sturtevant, of cedar rock acres, known for roasting peppers & growing mars grapes, will sharpen your knives (not the one in your back) for a donation. i did some light googling and found at seattle area farmers markets, the charge for kitchen knife sharpening ranges from $2 to $4.50. more googling turned up 50¢ an inch. you're welcome. pack your knives & go.

Argenta CAFM Farmers Market

Historic Argenta District
520 Main Street, NLR

it's getting chili

chicken chili. i’ve made this recipe before and was told to keep it the répertoire. it’s a barefoot contessa recipe. surprised? i didn’t think so. as per alice waters, i salted my chicken the day before. & typical for me, this was a clear out the fridge opportunity. i used a mix of orange, purple and all different types of red & yellow peppers and one fresh cayenne pepper instead of the dried pepper flakes and the powdered cayenne pepper mentioned below. & i left out the basil. it seems out of place and taste-wise, it didn’t need it. i served mine up with sour cream, shredded cheddar cheese and tortilla chips. try it. you’ll like it.

Ingredients:
4 cups chopped yellow onions
1/8 cup good olive oil, plus extra for chicken
2 cloves garlic, minced
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

topping suggestions: chopped onions, corn chips, grated cheddar, sour cream

Directions:
Preheat the oven to 350℉.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt & pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks.
 

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand. Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Add chicken to the chili and simmer, uncovered, for another 20 minutes.
Serve with the toppings, or refrigerate and reheat gently before serving.