Cooking Without A Kitchen

You can definitely cook a delicious meal without cooking it in the kitchen. Weather permitting, a grill comes in handy and you can cook wonderfully on a gas grill; the charcoal grill is challenging in certain weather conditions. Of course there is always the microwave oven and I understand that some of them really do a good job of cooking some foods. I'm not much on microwave cooking, I use the microwave for popping popcorn, rewarming food items and fixing myself a quick cup of tea.

Cooking on the gas grill is so easy. Treat the gas grill just like a gas stove top (depending upon size) and boil water for pasta dishes, cook potatoes and vegetables. These foods are easily cooked just like your protein items. I use my grill pan on the grill to secure my food items and still get those grill marks. So far this week, I have not cooked anything and tonight looks like as good a night as any. I have been purchasing prepared food (during the kitchen reno) which is already getting old. Tonight's menu: shrimp and scallops that have been marinaded in a homemade pesto sauce, crusted bread with a little olive oil, salt and pepper and a salad. Staggering the shrimp and scallops on skewers and then placing them onto the grill to cook will insure that you can enjoy them both come dinnertime. Be sure to oil, salt, and pepper the bread on both sides before placing on the grill. Dinner will be simple, quick and delicious!

I have to thank Jamie of Jamie At Home on the Cooking Channel (913 on Insight). He continues to inspire me in and out of the kitchen and I love how he simplifies the processes!

Claudia Sanders Dinner House

Claudia Sanders Dinner House is located at 3202 Shelbyville Road, Shelbyville, KY and is open Tues.-Sun., for lunch and dinner (11:00 a.m.-9:00 p.m.).

Never let anyone tell you that it does not matter when you go to eat at a restaurant and I mean the time that you go. I am sure that the time of day is a factor in my experience at Claudia Sanders. You should know that when I stopped to have lunch/dinner, it was 3:00 p.m., but I was hungry and didn't want to wait until 5 or 6:00 p.m. to eat.

It was pretty empty when I went in, only about three or four tables were full, but I was excited because of my memories of being there several years ago ( before the fire and before when they had to shut down because some people had gotten sick after eating there) and remembering how delicious everything was. In any case, it had been some time ago that I was there.

I didn't know what to get, because I wanted everything on the menu. I finally decided on the Claudia's Kentucky Hot Brown for $9.50. The menu said it was layers of Baked Kentucky Country Ham and sliced Roasted Turkey Breast on toast points, smothered with their special cheese sauce broiled golden brown and topped with tomatoes, choice of soup or salad. I had the White Bean Soup. My husband quickly decided to have the fried chicken; he claims that I don't fry anything, anymore, so have at it. The mashed potatoes and creamed spinach were his side items. Let me just say that if you know me, then you know that I am a wordsmith of sorts and I hold dearly and literally words and statements directed at and towards me. I'm laughing right now because someone needs to re-write the description of these food items.

The Baked Kentucky Country Ham and sliced Roasted Turkey Breast was smothered in a special cheese sauce that I would define as cheese whizzzz and I am pretty sure that Roasted Turkey Breast was lunch meat out of the pack and I needed a knife to cut through the tomato ends placed on top of the Hot Mess that was broiled to a golden brown. By the way, I never have the kitchen remake an order or order something else if I can help it.

My husband gave me a piece of his fried chicken, not good. The fried chicken was rubbery and chewy and I was so disappointed. What has happened Claudia Sanders? I will say that the biscuits and corn muffins that you use to put on the table, that you are now doling out one-by-one, were pretty good. It is possible that I intruded on the staff's break time right before dinner service and it just was not a good time to go in and eat. 

If you go...

Don't go between 2:00-4:00 P.M. although the hours are from 11:00 A.M.-9:00 P.M.

Turbot Fillets Pan-Seared

On a recent trip to Whole Foods, I purchased two of the Turbot fillets which cost me about $19.00 for the pound. The Turbot is a nice white fish that is pretty meaty; I would compare it to Sea Bass or a nice Cod. One fillet is plenty for two or three people depending upon how you plan to serve it (fish tacos or fish sandwiches). The two fillets will serve dinner on two occassions for an average cost of about $9.50 per dinner or $3.16 per person.

When I don't have time for seeking inspiration about dishes, I usually pan-sear or pan-sear and go to the oven depending upon what I am preparing, in this case I pan-seared the Turbot fillets. Simply, salt and pepper your fillets while you heat up a non-stick skillet and a couple of tablespoons of extra virgin olive oil. Don't forget to make sure you hear that sizzle when the fillet is going down to meet the skillet. Sear the fillets on each side for 3-5 minutes depending upon the thickness. The fish will be seasoned, flakey and delicious and remember if food doesn't have any flavor, what's the point.

J Harrods for Dinner?

Absolutely! J Harrods ( located at 7507 River Road, Prospect, KY, 502-2284555) may not be in the neighborhood, but its worth the trip for dinner. The chicken livers on the menu just thrilled me because they were prepared perfectly; lightly fried with a gravy made from the skillet drippings and fried onions.

O my goodness, the chicken livers were so good. For dinner, I decided to go with a lighter selection, you know with the chicken livers and gravy and all; I had the grilled salmon on top of a bed of fresh greens which was very good. The salmon wasn't overly seasoned but had a nice clean grilled taste to it, yet it was moist and perfectly cooked.

The greens were fresh with just the right amount of bounce-back to them. I can tell you that I am a bit nuts when it comes to my greens; I want them washed, spun dry and I prefer that they not be cold because you just took them from a frig that they had been in for several hours and then turned slightly brown. This was not the case at J. Harrods.

The group I had dinner with enjoyed their meals too; they had the shrimp pasta, lamp and the chicken salad. For dessert, peach pie was on the menu, but we all passed; maybe you can go and have it and let me know how it is.

In addition to the very good food, the atmosphere was very nice and the staff was very friendly.

A P Crafters Kitchen & Bar

A P Crafters Kitchen & Bar is the new restaurant spot in Westport Village just off Herr Lane. Me and my hubby was there for dinner last week...I know, it was not a great time to go. They were just recognized in The Courier-Journal and the place was very busy and very noisy, especially when you have been seated in the bar area where you don't want to be. But not only were we seated in the bar area, we were seated in an area that was on the way to the kitchen for every single server and other staff members. For about two hours, we got to see them racing back and forth around the restaurant, it was not a relaxing atmosphere.

The food was pretty good. I had the pastrami on sour dough with fresh fruit. I really liked the pastrami because it was flavorful and sliced very thinly and while I am not a sour dough bread fan, the bread was thinly sliced and good. For a side item, you had a choice of fries (sweet potato fries was $1.50 extra), slaw or fresh fruit and I hesitated, but I chose the fruit. I was trying to do the  healthy thing, but when I cannot eat the fruit at all, because its too hard, I'm just not happy. I think you already know that the fresh fruit is not fresh and comes out of a bag and a lot of times is cut when not ripe and placed in the bag just before they freeze it.  The melons (Cantaloupe and Honey Dew) were as hard as a brick and just not edible. The hazards of knowledge!

My hubby made a better choice by going with the slaw for his side, it was good. He ordered the hamburger with bacon and a fried egg on top. He said it was very good. I usually taste whatever he is having for dinner but I didn't on this occasion, probably because the egg made it a little messy. We definitely skipped dessert because I just wanted to get out of the noisy environment.

Many of the menu items were very reasonable with most items being under $10.00. AP Crafters Kitchen and Bar will see me again when I can sit in the dining room away from the bar noise and all the traffic headed to the kitchen. I am sure I'll enjoy the food even more.

Tips if you go:
When checking in ask to be seated outdoors or in the dining room, which ever you prefer.
Arrive 30-45 minutes earlier than you want to eat, you will probably have a wait depending on when you go.
For two people dining in, be prepared to spend up to $50.00, depending on your beverage choices.
Enjoy, the food is good!

Teaology

My cup runneth over with tea or at least my pantry does. The various tea types range from Blueberry, to Green,  Peppermint, Echinacea Elder, to Blackcurrant Black Tea.  Lita, my sister, has even graced my pantry with a tea called Blue Eyes Fruit Tea from the Coffee Roasters of New Orleans. I'm happy to say that I even have regular Lipton tea in the house.

Different teas provide a variety of benefits, some even medicinal. Green tea is said to contain antioxidants and Vitamin C, while most black teas are recognized for lowering blood sugar levels. I've even heard that individuals should drink at least two cups of tea per day and add a little fresh ginger. It aids with digestion.

Tea makes a great summertime beverage and since its Summer and there is an abundance of fresh fruit at our disposal; lets kick up our teaology a knotch. I am suggesting that you add fresh fruit to your tea drink (cold).  I recently enjoyed a tea beverage with very small watermelon cubes floating on top, it was amazing! If your having a get-together or you just want to treat yourself, serve ice tea with peaches, blueberries or a variety of fresh berries on top. Your guests will love it.

Breakfast for Dinner?

Breakfast is the all-time favorite meal of the day, especially omelets. Eggs are so versatile and light that you can add anything to them and have a spectacular meal. Most anyone can make a omelet. All you need is a skillet, some eggs (depends on how many your feeding), canola oil, and whatever you want to add.
Today, I prepared an omelet for lunch and I used spinach and cherry tomatoes. The omelet was topped with a little parrano cheese and garnished with tomato and Italian parsley. Its easy, quick and delicious.

Lotsa Pasta Panini Continued

That's right, I was talking about proper sandwich assembly. Today, when I went to Lotsa Pasta, I ask the clerk if she would please evenly distribute the sandwich items on the bread, just explaining that I didn't want any bread on bread contact. She looked at me as if I were crazy and said that the sandwiches were now being pre-prepared ( I think that's correct) and she would see what she could do.

Seeing what she could do basicly meant that everything has been measured out and the sandwich was already made and I can't do anything about what you want lady. I'm thinking that for $6.50 plus tax, I don't want a mouth full of bread with nothing else, at any one time on my palate and of course that's just what I got. Not to mention that I could tell that my sandwich was twice grilled or had been grilled and then warmed in an oven, there was definitely an extra layer of crunch.

On a more pleasant note, I did meet a really nice lady in the store who just came back from Italy and ask if the orzo pasta salad I was purchasing, was good. I replied that it was my first time tasting it and she could read about how I liked it on my blog...so here goes.

It was a bit lifeless to me; which simply means that it was heavy for this time of year and not very tasty. I love flavor and I love orzo pasta but I didn't care for the very large mushrooms in Lotsa Pasta's and there was an herb that I thought was basil, it looked like basil, but it had zero flavor. I'm not sure what the herb was and I know my herbs because I grow some of them.

Lotsa Pasta's orzo pasta salad had red onion, goat cheese, mushrooms, cherry tomato and basil (?) Sounds like a great combination but it didn't work for me. The nice lady did ask what type of dressing I use on my orzo pasta salad and I replied that I love to hit the pasta with white truffle oil just after its drained and rinsed. I realize that truffle oil is not inexpensive but its so delicious! From that point on, I add fresh vegetables to  mine. With all of the farmer's markets operating, there is an aray of veggies to choose from and I believe that when it comes to cooking, we should always use whats in season. If food doesn't have flavor, what's the point.

Losta Pasta Panini

Today, I felt like one of my favorite sandwiches and a little pasta so I headed up to Lotsa Pasta on Lexington Road. I love, love, love the black bean panini and I feel as though I'm eating somewhat healthy. That slice of cheddar cheese haunts me, not to mention the bread, but its so good and today I will split it with my daughter.

In any case, the sandwich is prepared with black beans (smoothed with a blender or food processor), a slice of cheddar cheese and cream cheese and scallions (not sure about the cream cheese and scallions) on Italian bread and grilled.

The last time I was in the store(2 weeks ago), I was a little unhappy with my sandwich; before you say anything, let me explain, I am a food snob! I've been practicing. Let me explain, I have issues with sandwiches that are not properly prepared and I definitely do not like bread on bread contact. If you make me a sandwich, I simply would like some even distribution of the sandwich items with some level of neatness. Is that too much to ask? *To be continued.

5 Ingredient Potato Salad

Shopping List:
Potatoes 3 1/2 lbs.
Mayonnaise to taste
Eggs 12/1 doz.
Pickle Relish 1 cup
Capers 1/4 cup
Directions:
Rinse potatoes and cut into quarters for quick cooking. Be sure to add a pinch of salt to water. Cook until tender. Skin may be removed after cooking while still warm.
Place 12 eggs in a pot that will hold them and cover with cold water. Bring to a boil without a top. When the eggs come to a boil, cover and remove from heat and let sit for 15 minutes. After time has elased, drain and rinse with cold water and peel. Chop potatoes and eggs and place in a bowl; add pickle relish, capers, mayo and mix. Now enjoy!

Red Snapper

Red Snapper? It was my focus...I got side-tracked. I ended up at an Island Bar-B-Q (buffet style).

I don't normally do buffets...not there is anything wrong with them...its just that there is too much opportunity for me, but I made an exception.
The set-up consisted of three eight foot tables broken down into a cold station which had salads, a hot station which had meats and lastly, a sweet station which had desserts.

The cold station had salad stables like romaine lettuce and everything imaginable to go on top of it, cole slaw, potato salad and pasta salad. Big bowls of peel and eat shrimp was on the table also. Mango Chicken, Baked Grouper, Beef Ribs, Fried Chicken, green beans and scallop potatoes covered the hot table. The dessert table had cheesecakes, chocolate cake and cookies.
Hot coffee and hot teas were included on the dessert table.
The food was O.K., the entertainment was better. The Marriott gets ***
out of *****.

Why, you say? In a nut shell, I don't like over cooked potatoes in my potato salad, over cooked chicken (the mango and the fried), over cooked ribs, seasonless food and most of all, I simply cannot take desserts out of a box. That's why.

Catch of the Day, Snapper

Talk about cheap, snapper is the catch of the day as fishermen are constantly pulling it in from the waters off the south-western coast. Needless to say, the texture of this sweet and moist reef fish holds up to a variety of cooking methods. Don't even bother removing the skin.

David Morales author of Succulent Snapper says, "on the island of Aruba there are at least a handful of restaurants that will prepare your fresh catch for you." Snapper is usually served with a local creole sauce and polenta or a delicious corn bread, which sounds like a Southern twist to me.

Mr. Morales has helped me to decide what I'm having for dinner this evening. The Bistro Taste of Belgium has Red Snapper Fillets ribbed with garlic, salted and peppered with a bit of lemon juice, then fried in butter on both sides. The fillets are served on a bed of creamy mashed potatoes with a side of fresh salad. I'm going to check it out and I will get back to you.

Aruba's Grilling Traditions

Aruba's proximity to South America definitely influences the island's grilling traditions. There are several international grill emporiums and steakhouses on the island to choose from that make their own dipping sauces and marinades to enhance the grilling process.

According to Susan Campbell, author of , "The Thrill of the Grill," what really separates grilling around the world is the choice of marinades, oils, rubs, sauces and spice blends. Campbell notes that even the type of wood used to fuel a fire can create a distinctive flavor and favorite meats can simply depend upon what's economical, popular and easily obtainable.

On the island of Aruba, that would be seafood and when grilled, it benefits from locally produced hot sauces that one can purchase or magically create.

Magically create a rub or spice blend that's unique to a place you have visited or want to visit and please share it.

Caribbean Fish Tacos

Fish tacos are really easy to make and can be enjoyed anywhere in the world. At the Pavilion Grill Restaurant in Aruba they simply make a cilantro-lime ranch style sauce to apply to the taco. The sauce is pretty good, but not great. The grouper is fresh and has been fried. Crisp cabbage and pico de gallo really brighten up the dish.

If your avoiding fried foods, I suggest grilling the grouper, cod or whatever fish you want to use after it has been marinated in an oil infused cilantro, lime zest and lime juice mixture. The fish would be more flavorful and you would achieve some flavor on the fish verses relying on a sauce to bring in all of the flavor.

When marinating fish, keep the process at thirty minutes or less or the flesh will get mushy. If food doesn't have flavor, what's the point!

Food and Atmosphere at Majid's

 The food at Majid's is Mediterranean, Iranian and even American. Its fairly easy to say whether food is good or bad and even if it was prepared properly at a particular restaurant; what can be interesting to gauge is whether the food's taste, color and texture are heightened when the staff are on their game. Atmosphere goes beyond candles and lighting, color on the wall, art, dishes, table clothes, flatware and floor design. Since people are art in and of themselves; they create atmosphere through their  personalities, stories and attitudes especially when your in a pricey, but affordable restaurant. I said all of that to say, Majid's atmosphere is sharp, colorful, genuine and worth the price. The restaurant is fortunate to have very good food and very good atmosphere and these two components will make patrons want to return over and over again. 

The seafood stew stands alone, but take your time eating it so you can enjoy all of its deliciousness; of course you will need a piece of bread to go with it.

  

The herb roasted duck is the best I've tasted in this town. You can tell its been roasted nice and slow because of the flavor content; the flavors have been layered appropriately.
The duck is served with mashed potatoes and roasted asparagus and red pepper.




Last but not least, dessert...skip it. Not a fan of pretty, but not tasty. Go after some quality desserts that make your patrons think of only you when they have a sweet tooth. The dessert experience should be as memorable as the main course. It is after all, part of the sale. Chef Donna Rating ****

One Pot Meal or Casserole Notion

Turkey, Potato and Kale Meal

One pot meals are all the rave because of the simplicity and convenience of making them. When I was growing up, these one pot meals were called casseroles and they went into the oven versus being cooked on top of the stove. I guess it's called updating a process. Today, I have a wonderful recipe for dinner that you can call a one pot meal since it is prepared on top of the stove or you could put it in the oven.

Grocery List

Turkey sausage (1 package), potatoes (use any type you like, I used small red potatoes), kale greens (one bunch), onions (1 medium to large) and red pepper flakes.

Instructions

Start your pot off with 1 cup of water, package of Turkey sausage (cut up in portions) and potatoes cut into quarters on medium heat. Once it comes to a boil (8-10 minutes) add onions and kale greens, a pinch of red pepper flakes, salt and pepper, and cook an additional 15-20 minutes or until the potatoes are done to your likeness. Now you have a one pot meal ready in about 30 minutes that you are sure to love.

* green beans can be substituted for kale greens.

Brunch at Rivue

Rivue on the 25th floor of the Galt House in downtown Louisville has a wonderful Sunday brunch that begins at 10:00 A. M. Two of my favorite items on the menu was the three cheese quiche which was so light and fluffy and the bar-b-Q brisket. O. K., there was a third item that I loved and it was the mini waffles. When asked, "how many would you like?", I naturally said, one but I should have said three because they were so tiny and I didn't realize it until I was walking away. These three items alone are worth checking out Rivue.



My Plate!



In addition to the items I enjoyed, you will find Chef Henry preparing omelets to your specifications, a fresh fruit station, a cold salad station and of course, a dessert station. If I could get my hands on any of the stations and redo them it would be the dessert station which needed some tweaking. Keep in mind that there is always a reason why something is in the corner. What you will not find is a pastry/bread area (which I greatly appreciated and the dessert station kinda covered that) and drinks are requested through your maitred'. John was our Maitred' on  Sunday morning and he took excellent care of us and our friends who were in town visiting from Maryland. Thank you John, you made our day!





The Easter Celebration Menu

Many of you have been waiting to see what I have planned for the Easter Celebration Menu, so I will get right to it.  I have put a lot of thought into the dinner selections in an effort to first, maintain simplicity and second, meet the needs of many. Notice that I said many, not all, although all is the real goal. I believe I have achieved meeting the needs of all, with out going overboard and keeping some flavor.
 

The Easter dinner celebration menu will consists of a whole smoked turkey, crispy fried salmon steaks with a balsamic sauce and very thinly sliced rosemary ham. No, I didn't forget that we have some people coming to dinner that don't want to see any pork, so I will hide the ham from them in the kitchen in one of the ovens that has cooled down. If you want ham, you know where it is. Once I decide on meat selections, then I began building the remainder of the meal. In this case, I choose staples that family members love and items kids would eat just in case they decide to skip the meat. Macaroni and cheese and a onion and herb roasted fingerling potato will support the meat family. Now, the vegetables are very important also, I look to compliment the meat and starches and also satisfy taste buds.  In my family, I cannot seem to get away from preparing greens of some sort, so, we will have kale greens, broccoli and green beans. Yes, smoked turkey will be used to season the kale greens and green beans as it provides great flavor. Let me say it here, and forever more, if you don't have any flavor, what's the point in eating!

Dinner rolls and deviled eggs will round out the Easter dinner celebration menu. But wait, what about dessert? I thought you would never ask...here again simplicity and keeping it light is the key. I want something very specific for the kids for dessert and something to center the dessert table, so we will have a Bunny Cake (white Cake) decorated with icing, white chocolate shavings and jelly beans. The kids will love it! The adults will chose between the Pineapple Upside Down Cake and a Lemon Cheesecake with Lemon Curd unless they decide to be a kid on Sunday and have the Bunny Cake.

There you have it, the Easter Day Celebration Menu!  It's been made simple, yet yummy for flavor, Happy Easter everyone!

Easter is Coming!

My, how time flies, Easter is just around the corner. Easter is a religious holiday celebrated by many, so it posses some challenges when you think about the time spent in the kitchen preparing for the holiday feast.

I will admit that I have not finished menu planning for the big day. What's the hold up? In years past, I did not have to be concerned with avoiding certain meat selections, but I do this year. We have some new members that have been added to the family and they don't eat pork, so no Honey Baked Ham this year. There also appears to be some preference for seafood and avoidance of eggs. Can you imagine, no eggs for Easter! So, I have been wondering exactly what to do to mix things up and stay in keeping with the spirit of the day.

I know one thing for sure, there will be dessert! Stay tune to see what's on Chef Donna's menu for Easter dinner.

What are you and your family doing for Easter and what's on the menu? Will you be dining in or dining out?

Mitchell's Fish Market Twin Lobster Tails or Sea Bass Shanghai Style

Mitchell's Fish Market specializes in seafood and prepares all 80 of their seafood dishes very well. Two dishes I want to recommend (because I have enjoyed both in the last couple of weeks) are the Twin Lobster Tails and the Sea Bass Shanghai Style.They both leave you wanting more. These dishes are prepared so well that you want to continue to revisit the flavors, texture and deliciousness of them over and over in your mind.

The sea bass is tender and flaky as it sits atop a bed of rice that is covered with a delicious fresh ginger sauce. Fresh spinach surrounds the sea bass and rice which is topped off with sesame seeds. The lobster tail will simply melt in your mouth as it is seasoned perfectly. A sea salt baked potato and asparagus accompany it. The lobster tail and the sea bass dishes have been cut in half to accommodate two people.

If you cannot eat in, call and order from the retail menu and prepare your own seafood dinner; I'm sure you will enjoy the fresh seafood from Mitchell's Fish Market.