Za'atar is a very tasty and easy-to-use Middle Eastern spice mix. There are a number of variants; e.g., Palestinian, Jordanian, Lebanese, Egyptian, and Israeli. Za'atar typically includes some or all of the following spices and herbs - thyme, sumac, oregano, roasted sesame seeds, salt, and roasted wheat. You can buy it already made or you can make it yourself. Za'atar is available at Amazon.com, Walmart.com, Middle Eastern grocery stores, etc. Recipes are easy to find on the Internet.
When I was a child, my mother used to mix it with olive oil and spread it on pita bread.
I recently decided to use it in various dishes I was preparing. I bought a 1 pound bag of Ziyad Brand Green Za'atar at Oasis Cafe in Sarasota for $4.99. This version contains roasted wheat, roasted thyme, ground sumac, and salt. I have used it in three ways - as a rub on a rib eye steak, on roasted chicken thighs, and on grilled sweet peppers. Each time, I mixed it with olive oil. Each time, it was very tasty and very easy to use. The next time I use it, I will probably add oregano.
One of the ways I intend to use it is on green beans.
I will probably also try it on pita bread soon. The Ziyad package has the following recipe for use on two pieces of pita bread - sprinkle 2 tbsp of za'atar on the bread, drizzle olive oil on the bread, then bake the bread at 350 degrees for 5 minutes.
By the way, the pita bread typically sold in supermarkets does not begin to compare to the pita sold at good Middle Eastern stores. There is a world of difference.
Wednesday, February 18, 2015
Monday, February 2, 2015
Sauteed Green Beans - Tasty & Super Easy
It never ceases to amaze me how many very easy delicious dishes there are. I recently used this tasteofhome.com (http://www.tasteofhome.com/recipes/sauteed-green-beans) sauteed green beans recipe as a side dish for a New York Strip Steak. The two dishes paired very well, and with the Chateau de la Huste Bordeaux Fronsac I served.
The only change I made was to use fresh green beans instead of frozen.
Ingredients
- 1 package (9 ounces) frozen cut green beans, thawed. I used fresh green beans, which I trimmed and cut into 1-inch lengths.
- 2 tablespoons butter
- 1 teaspoon dried minced onion
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon oregano
- 1/4 teaspoon parsley flakes
Directions
In a large skillet, sautée beans in butter for 4-5 minutes.
Add the onion and seasonings. Reduce heat; cook and stir for 5 minutes or until heated through.
While this is supposed to yield 4 servings, it was so good, the two of us finished it off.
The only change I made was to use fresh green beans instead of frozen.
Ingredients
- 1 package (9 ounces) frozen cut green beans, thawed. I used fresh green beans, which I trimmed and cut into 1-inch lengths.
- 2 tablespoons butter
- 1 teaspoon dried minced onion
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon oregano
- 1/4 teaspoon parsley flakes
Directions
In a large skillet, sautée beans in butter for 4-5 minutes.
Add the onion and seasonings. Reduce heat; cook and stir for 5 minutes or until heated through.
While this is supposed to yield 4 servings, it was so good, the two of us finished it off.
Monday, January 26, 2015
Lamb, Mushroom, and Onion Stew
This delicious and easy lamb stew recipe is a modification of a recipe I found in the Sahtein Levantine cookbook, which I mentioned in an earlier posting. The next time, I will try modifying it even more by adding raisins. The modifications I made were to add garlic and to replace the water with wine. (I suppose I shouldn't say, "changing the water to wine.")
It is served over cooked rice.
This version serves two, but you can easily scale it up.
Ingredients
- 2 tbsp butter or margarine. (You could also do olive oil.)
- 8 oz fresh mushrooms, washed and cut if too large
- 1/2 to 1 lb lamb cubed (I prefer 1 lb)
- 1 medium onion, chopped
- 1 clove garlic
- juice of half a lemon
- 1/2 teaspoon each of salt, pepper, and allspice (or adjust to your taste)
- 3/4 cup of water or red wine (I used a Barbera d'Alba, which worked fine.)
Directions
Brown meat & onions in a pan over medium heat until light brown - about 5 minutes.
- Add mushrooms and simmer for 6 minutes. (Taste a piece of lamb after 6 minutes to be sure it is tender and cooked through.)
- Add lemon juice.
- Serve over rice.
Doesn't get much easier than that.
It is served over cooked rice.
This version serves two, but you can easily scale it up.
Ingredients
- 2 tbsp butter or margarine. (You could also do olive oil.)
- 8 oz fresh mushrooms, washed and cut if too large
- 1/2 to 1 lb lamb cubed (I prefer 1 lb)
- 1 medium onion, chopped
- 1 clove garlic
- juice of half a lemon
- 1/2 teaspoon each of salt, pepper, and allspice (or adjust to your taste)
- 3/4 cup of water or red wine (I used a Barbera d'Alba, which worked fine.)
Directions
Brown meat & onions in a pan over medium heat until light brown - about 5 minutes.
- Add mushrooms and simmer for 6 minutes. (Taste a piece of lamb after 6 minutes to be sure it is tender and cooked through.)
- Add lemon juice.
- Serve over rice.
Doesn't get much easier than that.
Balsamic Chicken Breasts with Peppers & Onions
This easy and delicious chicken breast recipe is from food.com (http://www.food.com/recipe/balsamic-chicken-breasts-with-peppers-and-onions-91266). It is easily scale-able.
I deviated from the recipe by using dried basil instead of fresh. I'm sure it would have been better with the fresh.
Ingredients
- 4 boneless, skinless chicken breasts
- salt & pepper
- 4 tablespoons of olive oil
- 4 cups thinly slice bell peppers (use mix of colors. Some stores like Publix sell bags of mixed colored bell peppers.)
- 1 medium onion sliced thin
- 4 cloves garlic, chopped fine
- 1/4 cup chopped fresh basil
- 4 tbsp balsamic vinegar (I used walnut strawberry balsamic.)
Directions
Season chicken with salt & pepper.
In a large skillet, sauté chicken breast in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes, or until golden brown. (If the chicken breasts are thin, you may want to do 3 or 3&1/2 minutes per side.)
Transfer chicken to a plate.
Add remaining 2 tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
Add garlic and stir for about 1 minute.
Stir in basil and vinegar, and return chicken and juices to the skillet.
Reduce heat to low, and simmer until chicken is cooked through, about 3 more minutes.
Taste and adjust salt and pepper seasonings.
I deviated from the recipe by using dried basil instead of fresh. I'm sure it would have been better with the fresh.
Ingredients
- 4 boneless, skinless chicken breasts
- salt & pepper
- 4 tablespoons of olive oil
- 4 cups thinly slice bell peppers (use mix of colors. Some stores like Publix sell bags of mixed colored bell peppers.)
- 1 medium onion sliced thin
- 4 cloves garlic, chopped fine
- 1/4 cup chopped fresh basil
- 4 tbsp balsamic vinegar (I used walnut strawberry balsamic.)
Directions
Season chicken with salt & pepper.
In a large skillet, sauté chicken breast in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes, or until golden brown. (If the chicken breasts are thin, you may want to do 3 or 3&1/2 minutes per side.)
Transfer chicken to a plate.
Add remaining 2 tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
Add garlic and stir for about 1 minute.
Stir in basil and vinegar, and return chicken and juices to the skillet.
Reduce heat to low, and simmer until chicken is cooked through, about 3 more minutes.
Taste and adjust salt and pepper seasonings.
Sarasota Forks & Corks University Wine Tasting
One weekend toward the end of January, Sarasota hosts a series of terrific culinary events called, "Forks & Corks." The main event is a grand food and wine tasting on Sunday in the grand courtyard of the Ringling Art Museum in Sarasota. Other events include wine tasting dinners on Friday and Saturday, and "Forks & Corks University" wine tasting events on Saturday at Michael's on East Restaurant and Michael's Wine Cellar. The events are run by the Sarasota-Manatee Originals, an association of over 50 local, independent restaurateurs. Both the Forks & Corks events and the Manatee-Sarasota Originals association are the inspirations of iconic restaurateur and wine devotee, Michael Klauber.
The Sunday grand food and wine tasting tickets are limited to about 2,000, and sell out within minutes of the start of sales 2 months earlier. Many of the other functions also sell out.
I have had the pleasure of attending the grand tasting twice, and the university wine tastings on three occasions. There are two types of tastings:
1. Morning only, including lunch.
2. Morning and afternoon, including lunch.
The attendees of both types have lunch together in Michael's on East. The lunches themselves are special. Each course is prepared by a chef from a different Originals restaurant and paired with a nice wine.
This year, I attended the full-day session - a Christmas gift from our son and daughter.
The morning session was a tasting of 10 Pinot Noirs, two each from five different wineries - one in Oregon and four in California. The theme of the afternoon session was red wines from various regions of Italy, again involving 10 wines from five wineries. Each wine was presented by a representative from the winery or a distributor of that winery's wines.
The Morning Tasting
The wineries, locations, representatives, and wines in the morning tasting were:
1. Willamette Valley Vineyards, Willamette Valley, Oregon, Mary Joli, presenting:
a. 2012 Estate Pinot Noir
b. 2008 Estate Pinot Noir
2. Hook & Ladder Winery, Sonoma County's Russian River Valley, Michael Deloach, presenting:
a. 2013 Estate Pinot Noir
b. 2009 Estate Pinot Noir
3.Saintsbury, Los Carneros, Napa Valley, Chris Kajani, presenting:
a. 2011 Stanly Ranch
b. 2010 Stanly Ranch
4. Talbott Vineyards, California Central Coast, Bob Seager, presenting:
a. 2012 Pinot Noir Reserve "Sarah Case," Sleepy Hollow Estate
b. 2012 "Pinot Noir Reserve "RFT," Diamond T Estate
5. Presqu'ile Winery, Santa Barbara County, Matt Murphy, presenting:
a. 2012 Presqu'ile Vineyard, Santa Maria Valley
b. 2012 Steiner Creek Vineyard, San Luis Obispo County
The first three tastings, which had different vintages from the same vineyards, demonstrated how much of a difference changes in weather can make from one year to another.
Since these pinots were from many different geographic areas with very different soils and climates, one could appreciate how very different the results can be when using the same general type of grapes, albeit with different clones.
The presenters provided lots of interesting information. One fascinating discussion involved explanations of how different winemakers choose which mix of grapes to use in a given wine.
Also, I knew that the name Pinot Noir was French and that "Noir" meant, "black," but I did not realize that "Pinot" derives from the fact that the Pinot Noir grapes cluster tightly in a shape like a pine cone.
My favorite Pinot was the 2012 Talbott Reserve "RFT." The other three that I liked were the:
- 2009 Hook & Ladder
- 2012 Hook & Ladder
- 2012 Willamette Valley
Afternoon Wine Session
The five wineries represented at this tasting were from all over Italy - the Piedmont in the northwest, the Veneto in the northeast, two areas of Tuscany, and one wine company that uses grapes from five regions in the south - Abruzzo, Campania, Puglia, Basilicata, and Sicily. I had visited one of these wineries, and had passed within 2 miles of three others on various travels in Italy. I had never heard of one of the wineries or the wine company.
The wineries, locations, representatives, and wines in this tasting were:
1. Farnese Vini, various locations in the south, Vito Candela
Unlike the others in the afternoon session, Farnese is not a winery, but a group of seven companies. The wines presented were:
a. 2011 Farnese Edizione Cinque Autoctoni 13. This wine is produced from five grapes (33% Montepulciano d'Abruzzo, 30% Primitivo, 25% Sangiovese, 7% Negroamaro, & 5% Malvasia Nera). "Cinque Autoctoni" means, "Five Native Grapes" (as opposed to foreign grapes like Merlot). It had no appellation name. I was surprised at how good it was.
b. 2009 Piano del Cerro Aglianico del Vulture. This wine is produced from Aglianico grapes grown in the volcanic soils near the extinct volcano Vulture in the Basilicata Region. It was good.
2. Castello di Querceto (Oak Castle), just west of Greve in Tuscany, Marco Fizaletti:
a. 2009 Castello di Querceto Chianti Classico Riserva
b. 2007 Castello di Querceto Chianti Classico Riserva
Normally I love Chianti Classico & Chianti Classico Riserva, but I was surprised that these did not impress me. I have had their Chianti Classicos before. Sometimes I enjoyed them, and sometimes not.
3. Marchesi di Gresy, Barbaresco, Alberto di Gresy. Barbaresco is in the Langhe wine area of the Piedmont Region. The Langhe produces superb reds, and has outstanding cuisine. I love the area and recommend visiting it. I was not familiar with this winery.
a. 2008 Gaiun Martinenga Barbaresco, made from 100% Nebbiolo. Nebbiolo is used to create great Italian wines, including one of my favorite types - Barolo. This was a nice Barbaresco, but I've had better.
b. 2007 Camp Gros Martinenga Barbaresco. This one is also 100% Nebbiolo, but is from a different vineyard. My sentiments about this one were the same as its predecessor.
4. Altesino, Montalcino, south of Siena in Tuscany, Guido Orzalesi. The small commune of Montalcino produces my favorite type of Italian wine - Brunello, which is made from a clone of the Sangiovese grape. Montalcino is a spectacular area.
a. 2012 Rosso di Montalcino made from a Sangiovese clone from younger vines. The requirements for the production of the Rosso (red) are much easier than for Brunello.
b. 2009 Brunello. This wine gets very high reviews; e.g., 93 from James Suckling. However, I didn't find it exciting. Since it is young for a Brunello, it may need more time to age. I have a bottle Altesino Brunello of the same vintage at home. I will probably let it age for at least 3 more years, so we'll see then. My favorite Brunellos are from Poggio Antico.
5. Zenato, the Veneto just west of Venice, Vittorio Marianecci. I love this winery and its wines. My wife and I had a great tasting there with friends when we stayed at nearby Lake Garda. One of their wines, Valpolicella Superiore, is one that I've had many times. The wines at this tasting were:
a. 2010 Ripassa Valpolicella Superiore, which I like even better than the Valpolicella Superiore. The grapes used are 80% Corvina, 10% Rondinella, and 10% Sangiovese.
b. 2007 Cressaso Corvina Veronese, which won the 2015 Forks & Corks Best in Show award. This was by far my favorite wine of the whole day. It is made from 100% Corvina grapes. It's the first time I've ever had a wine made entirely of Corvina. It sells for about $70 a bottle. Perhaps Santa will bring me a bottle.
Lunch
The lunch was terrific:
Hors d'Oeuvres, by Michael's on East
1. Spicy Tuna Cannoli
2. Poached Duck Money Bags
3. Grilled Endive Wrapped in Serrano Ham
Paired with a nice NV Grandial Blanc de Blancs Brut sparkling wine from Charentes, France
First Course, by the Crow's Nest Chef
Shrimp & Grits - Wild Florida shrimp with garlic, peppers, and onions, in a Creole pan sauce over cheesy stone-ground grits with bacon and scallions
Paired with a nice Sauvignon Blanc from the Silverado Vineyards, Napa Valley
Second Course, by the Pier 22 chef
Short Rib Cupcake - Tender short ribs served with a potato frosting, mushroom au jus and julienne vegetables
Paired with a nice 2011 Tillerman red blend from Hook and Ladder Winery
Dessert, by Michael's on East
Malva Pudding with Crème Anglaise and Mango Ice Cream - absolutely incredible. I'm getting hungry thinking about it.
Paired with a nice Quady Electra Muscat dessert wine.
One great additional pleasure of Forks & Corks University is meeting people. During the tastings, I sat next to a terrific couple, Cindy & Wayne, whom I'd met last year.
At lunch, I sat with Karen & Mikael Hansen, the very pleasant owners of Copenhagen Imports, another nice couple, and owner of Quady wines.
If you like food and wine, Forks & Corks is well worth your time.
The Sunday grand food and wine tasting tickets are limited to about 2,000, and sell out within minutes of the start of sales 2 months earlier. Many of the other functions also sell out.
I have had the pleasure of attending the grand tasting twice, and the university wine tastings on three occasions. There are two types of tastings:
1. Morning only, including lunch.
2. Morning and afternoon, including lunch.
The attendees of both types have lunch together in Michael's on East. The lunches themselves are special. Each course is prepared by a chef from a different Originals restaurant and paired with a nice wine.
This year, I attended the full-day session - a Christmas gift from our son and daughter.
The morning session was a tasting of 10 Pinot Noirs, two each from five different wineries - one in Oregon and four in California. The theme of the afternoon session was red wines from various regions of Italy, again involving 10 wines from five wineries. Each wine was presented by a representative from the winery or a distributor of that winery's wines.
The Morning Tasting
The wineries, locations, representatives, and wines in the morning tasting were:
1. Willamette Valley Vineyards, Willamette Valley, Oregon, Mary Joli, presenting:
a. 2012 Estate Pinot Noir
b. 2008 Estate Pinot Noir
2. Hook & Ladder Winery, Sonoma County's Russian River Valley, Michael Deloach, presenting:
a. 2013 Estate Pinot Noir
b. 2009 Estate Pinot Noir
3.Saintsbury, Los Carneros, Napa Valley, Chris Kajani, presenting:
a. 2011 Stanly Ranch
b. 2010 Stanly Ranch
4. Talbott Vineyards, California Central Coast, Bob Seager, presenting:
a. 2012 Pinot Noir Reserve "Sarah Case," Sleepy Hollow Estate
b. 2012 "Pinot Noir Reserve "RFT," Diamond T Estate
5. Presqu'ile Winery, Santa Barbara County, Matt Murphy, presenting:
a. 2012 Presqu'ile Vineyard, Santa Maria Valley
b. 2012 Steiner Creek Vineyard, San Luis Obispo County
The first three tastings, which had different vintages from the same vineyards, demonstrated how much of a difference changes in weather can make from one year to another.
Since these pinots were from many different geographic areas with very different soils and climates, one could appreciate how very different the results can be when using the same general type of grapes, albeit with different clones.
The presenters provided lots of interesting information. One fascinating discussion involved explanations of how different winemakers choose which mix of grapes to use in a given wine.
Also, I knew that the name Pinot Noir was French and that "Noir" meant, "black," but I did not realize that "Pinot" derives from the fact that the Pinot Noir grapes cluster tightly in a shape like a pine cone.
My favorite Pinot was the 2012 Talbott Reserve "RFT." The other three that I liked were the:
- 2009 Hook & Ladder
- 2012 Hook & Ladder
- 2012 Willamette Valley
Afternoon Wine Session
The five wineries represented at this tasting were from all over Italy - the Piedmont in the northwest, the Veneto in the northeast, two areas of Tuscany, and one wine company that uses grapes from five regions in the south - Abruzzo, Campania, Puglia, Basilicata, and Sicily. I had visited one of these wineries, and had passed within 2 miles of three others on various travels in Italy. I had never heard of one of the wineries or the wine company.
The wineries, locations, representatives, and wines in this tasting were:
1. Farnese Vini, various locations in the south, Vito Candela
Unlike the others in the afternoon session, Farnese is not a winery, but a group of seven companies. The wines presented were:
a. 2011 Farnese Edizione Cinque Autoctoni 13. This wine is produced from five grapes (33% Montepulciano d'Abruzzo, 30% Primitivo, 25% Sangiovese, 7% Negroamaro, & 5% Malvasia Nera). "Cinque Autoctoni" means, "Five Native Grapes" (as opposed to foreign grapes like Merlot). It had no appellation name. I was surprised at how good it was.
b. 2009 Piano del Cerro Aglianico del Vulture. This wine is produced from Aglianico grapes grown in the volcanic soils near the extinct volcano Vulture in the Basilicata Region. It was good.
2. Castello di Querceto (Oak Castle), just west of Greve in Tuscany, Marco Fizaletti:
a. 2009 Castello di Querceto Chianti Classico Riserva
b. 2007 Castello di Querceto Chianti Classico Riserva
Normally I love Chianti Classico & Chianti Classico Riserva, but I was surprised that these did not impress me. I have had their Chianti Classicos before. Sometimes I enjoyed them, and sometimes not.
3. Marchesi di Gresy, Barbaresco, Alberto di Gresy. Barbaresco is in the Langhe wine area of the Piedmont Region. The Langhe produces superb reds, and has outstanding cuisine. I love the area and recommend visiting it. I was not familiar with this winery.
a. 2008 Gaiun Martinenga Barbaresco, made from 100% Nebbiolo. Nebbiolo is used to create great Italian wines, including one of my favorite types - Barolo. This was a nice Barbaresco, but I've had better.
b. 2007 Camp Gros Martinenga Barbaresco. This one is also 100% Nebbiolo, but is from a different vineyard. My sentiments about this one were the same as its predecessor.
4. Altesino, Montalcino, south of Siena in Tuscany, Guido Orzalesi. The small commune of Montalcino produces my favorite type of Italian wine - Brunello, which is made from a clone of the Sangiovese grape. Montalcino is a spectacular area.
a. 2012 Rosso di Montalcino made from a Sangiovese clone from younger vines. The requirements for the production of the Rosso (red) are much easier than for Brunello.
b. 2009 Brunello. This wine gets very high reviews; e.g., 93 from James Suckling. However, I didn't find it exciting. Since it is young for a Brunello, it may need more time to age. I have a bottle Altesino Brunello of the same vintage at home. I will probably let it age for at least 3 more years, so we'll see then. My favorite Brunellos are from Poggio Antico.
5. Zenato, the Veneto just west of Venice, Vittorio Marianecci. I love this winery and its wines. My wife and I had a great tasting there with friends when we stayed at nearby Lake Garda. One of their wines, Valpolicella Superiore, is one that I've had many times. The wines at this tasting were:
a. 2010 Ripassa Valpolicella Superiore, which I like even better than the Valpolicella Superiore. The grapes used are 80% Corvina, 10% Rondinella, and 10% Sangiovese.
b. 2007 Cressaso Corvina Veronese, which won the 2015 Forks & Corks Best in Show award. This was by far my favorite wine of the whole day. It is made from 100% Corvina grapes. It's the first time I've ever had a wine made entirely of Corvina. It sells for about $70 a bottle. Perhaps Santa will bring me a bottle.
Lunch
The lunch was terrific:
Hors d'Oeuvres, by Michael's on East
1. Spicy Tuna Cannoli
2. Poached Duck Money Bags
3. Grilled Endive Wrapped in Serrano Ham
Paired with a nice NV Grandial Blanc de Blancs Brut sparkling wine from Charentes, France
First Course, by the Crow's Nest Chef
Shrimp & Grits - Wild Florida shrimp with garlic, peppers, and onions, in a Creole pan sauce over cheesy stone-ground grits with bacon and scallions
Paired with a nice Sauvignon Blanc from the Silverado Vineyards, Napa Valley
Second Course, by the Pier 22 chef
Short Rib Cupcake - Tender short ribs served with a potato frosting, mushroom au jus and julienne vegetables
Paired with a nice 2011 Tillerman red blend from Hook and Ladder Winery
Dessert, by Michael's on East
Malva Pudding with Crème Anglaise and Mango Ice Cream - absolutely incredible. I'm getting hungry thinking about it.
Paired with a nice Quady Electra Muscat dessert wine.
One great additional pleasure of Forks & Corks University is meeting people. During the tastings, I sat next to a terrific couple, Cindy & Wayne, whom I'd met last year.
At lunch, I sat with Karen & Mikael Hansen, the very pleasant owners of Copenhagen Imports, another nice couple, and owner of Quady wines.
If you like food and wine, Forks & Corks is well worth your time.
Monday, January 19, 2015
Kona Grill at Sarasota's University Town Center Mall - a Delicious Dinner
This evening, my wife and I enjoyed a delicious dinner at Kona Grill (http://www.konagrill.com/) at Sarasota's new University Town Center Mall. The menu is a very creative Asian-American fusion menu. On the one hand, it has a full sushi menu. On the other hand, there are lots of enticing appetizers, soups, salads, sandwiches, and entrées. There were so many good-sounding choices that I had a hard time making a selection.
(The entire menu is on-line. The following web page with the dinner menu shows the range of dishes - http://www.konagrill.com/menu/dinner.aspx.)
We started with an appetizer of a sushi order of shrimp tempura roll for $8.
My wife's main course was an avocado chicken club sandwich, which included applewood smoked bacon, havarti, and chipotle mayo on ciabatta bread, with a side of taro chips, for $12.75.
My main course was Macadamia Nut Chicken with shoyu cream and pineapple-papaya marmalade. It included a side of house mashed potatoes, and mixed vegetables (corn, onions, onions, mushrooms, cauliflower, and tomatoes). The chicken was terrific and the sides were good. I really like the shoyu cream sauce and the marmalade. (Shoyu is the Japanese word for "soy.") I would have preferred that the mashed potatoes be served on the side of the chicken, not underneath. The cost was $19.75.
My wife chose key lime pie for dessert for $7.50. It was good, but she prefers the Publix Key Lime Pie (which we had last night) because it is more tart.
I had spiced apple bread pudding with candied walnuts, vanilla bean ice cream, and caramel sauce for $7.50. It was wonderful, but the serving was huge. I brought half of the bread pudding home.
Our wine was a 2012 Conundrum red blend of Petite Sirah, Zinfandel, and Cabernet Sauvignon from Napa for $46. We loved it.
Our server, Sean, was very professional and pleasant. He easily balanced chatting with us and watching his other diners to make sure they were properly attended to.
The manager, Tamela Crouch, was extraordinarily attentive. She stopped by our table a number of times to make sure we were happy.
She told us that all dishes but the ice cream were prepared from scratch on site. She also mentioned that all bottles of wine are 1/2 price on Wednesdays. (We'll have to go on Wednesdays from now on.)
Kona Grill originated in Scottsdale, AZ, and is currently headquartered there. It has 31 stores nationwide, with only two in Florida. The other is in Tampa.
(The entire menu is on-line. The following web page with the dinner menu shows the range of dishes - http://www.konagrill.com/menu/dinner.aspx.)
We started with an appetizer of a sushi order of shrimp tempura roll for $8.
My wife's main course was an avocado chicken club sandwich, which included applewood smoked bacon, havarti, and chipotle mayo on ciabatta bread, with a side of taro chips, for $12.75.
My main course was Macadamia Nut Chicken with shoyu cream and pineapple-papaya marmalade. It included a side of house mashed potatoes, and mixed vegetables (corn, onions, onions, mushrooms, cauliflower, and tomatoes). The chicken was terrific and the sides were good. I really like the shoyu cream sauce and the marmalade. (Shoyu is the Japanese word for "soy.") I would have preferred that the mashed potatoes be served on the side of the chicken, not underneath. The cost was $19.75.
My wife chose key lime pie for dessert for $7.50. It was good, but she prefers the Publix Key Lime Pie (which we had last night) because it is more tart.
I had spiced apple bread pudding with candied walnuts, vanilla bean ice cream, and caramel sauce for $7.50. It was wonderful, but the serving was huge. I brought half of the bread pudding home.
Our wine was a 2012 Conundrum red blend of Petite Sirah, Zinfandel, and Cabernet Sauvignon from Napa for $46. We loved it.
Our server, Sean, was very professional and pleasant. He easily balanced chatting with us and watching his other diners to make sure they were properly attended to.
The manager, Tamela Crouch, was extraordinarily attentive. She stopped by our table a number of times to make sure we were happy.
She told us that all dishes but the ice cream were prepared from scratch on site. She also mentioned that all bottles of wine are 1/2 price on Wednesdays. (We'll have to go on Wednesdays from now on.)
Kona Grill originated in Scottsdale, AZ, and is currently headquartered there. It has 31 stores nationwide, with only two in Florida. The other is in Tampa.
Saturday, January 17, 2015
Chicken, Zucchini, Garlic Stir Fry Recipe - Used for Leftover Roast Chicken
The other day, I was looking for an easy recipe to use a half a leftover, precooked, Publix lemon pepper roast chicken. I also wanted to include zucchini. I found this delicious recipe on food.com (http://www.food.com/recipe/garlic-chicken-zucchini-stir-fry-95383). It is called a stir fry recipe even though the directions call for it to be cooked in a sauce pan.
The recipe sounded to me like it had too much garlic, but I followed the directions, and the taste was just right.
I served it over Near East brand Couscous Roast Garlic and Olive Oil, which I purchased at Publix.
Ingredients
- 1 boneless chicken breast (I used the half a leftover chicken, with breast and thigh), cut into 1/2" pieces
- 8-10 cloves of garlic, slice in half lengthwise. (I used small cloves)
- 2 teaspoons olive oil
- 2 medium zucchini sliced into 1/4" rounds, and rounds then cut in half
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 cup chicken broth
Directions
- Heat oil in small to medium sauce pan (I used medium)
- Salt and pepper chicken to taste, then add put all ingredients in saucepan (Since I was using precooked chicken, I added the chicken later, as described below.)
- Bring to slight boil
- I let the items in the pan cook for 5 minutes, and then added the chicken. I then let all the items cook for an additional 5 minutes. That worked perfectly.
- Remove from heat when chicken is no longer pink, and zucchini is tender, but crisp.
The recipe sounded to me like it had too much garlic, but I followed the directions, and the taste was just right.
I served it over Near East brand Couscous Roast Garlic and Olive Oil, which I purchased at Publix.
Ingredients
- 1 boneless chicken breast (I used the half a leftover chicken, with breast and thigh), cut into 1/2" pieces
- 8-10 cloves of garlic, slice in half lengthwise. (I used small cloves)
- 2 teaspoons olive oil
- 2 medium zucchini sliced into 1/4" rounds, and rounds then cut in half
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 cup chicken broth
Directions
- Heat oil in small to medium sauce pan (I used medium)
- Salt and pepper chicken to taste, then add put all ingredients in saucepan (Since I was using precooked chicken, I added the chicken later, as described below.)
- Bring to slight boil
- I let the items in the pan cook for 5 minutes, and then added the chicken. I then let all the items cook for an additional 5 minutes. That worked perfectly.
- Remove from heat when chicken is no longer pink, and zucchini is tender, but crisp.
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