Chicken and Rice Soup

http://www.youtube.com/user/easyBkitchen?feature=mhum

This is by far one of my favorite soups of all time.  Whether its beautiful weather or I'm feeling under the weather, this soup satisfies me on every occasion.  It is rich and delicious, yet light.  Food Historians and Medical Scientist say the combination of ingredients in traditional chicken soups may have an anti-inflammatory effect in the body, thus temporarily easing the symptoms associated with the common cold.  The result is a soup that is good anytime. Everything you need to make this soup is probably sitting in your refrigerator or freezer right now.  Heck, I even used chicken left over from a grilling two nights prior.  It's so simple and so delicious.  If you like chicken noodle soup or chicken and rice soup from the store, you will love this soup.  Knowing you prepared it yourself and that it is made with quality ingredients that you control is so rewarding.  So don't waste your time buying a can of salt water with chicken and rice or noodles, make the good stuff right in your kitchen.  You will never go back. Go here to see how its made - http://www.youtube.com/user/easyBkitchen?feature=mhum

CHICKEN AND RICE SOUP

Fall Flavors Penne Pasta and Pepper Salad

This Pasta Salad is not only beautiful, it is delicious and super easy to prepare.  The colorful peppers are perfect for fall and add a wonderful freshness to the dish.  Whether you try it as a side dish or serve it up as the main course, the pasta dish is sure to please most everyone.  The sweetness of the peppers contrast beautifully with the savory warmness of the aged parmesan, and the dressing pulls it all together for what may become your new favorite pasta dish - Penne Pasta and Pepper Salad. See the video here: http://www.youtube.com/watch?v=84Y1MKVDhik

Cheesy, Bacon and Ranch Au Gratin

ake. No doubt, if you love stuffed potatoes, it will become your new favorite side dish at home.

Join Jeremiah, Jacob and me, Easyb, as we show you how to cook up a unique and delicious potato au gratin.  Traditionally, in the south, main dishes are often accompanied by dishes that could stand alone as a meal in and of themselves. This cheesy concoction is no exception.  Thick and hearty, this au gratin resembles a neat rendition of the loaded potatoes found at steakhouses nationwide - only its better.  It tastes incredible and is simple to make.  Not only is it economical, this au gratin is fun to make.  No doubt, if you love stuffed potatoes, it will become your new favorite side dish at home.

Kool Confections

Join me and Jeremiah Howard as we show you three simple and delicious popsicle recipes.  The first, Kool Aid(TM) Hunkies, will please even the most discriminating eater - Just pick your favorite flavor.  The second, smoothie pops, are made from fresh strawberries, bananas, orange juice and confectioners sugar.  You may also use your favorite smoothie combination and fill and freeze as directed.  Lastly, and my favorite, we make blueberry yogo-pops.  Simple and delicious, these treats will be your child's favorite after school or weekend snack.  How about finding the kid in you and trying them yourself!  :)
check it out herehttp://www.youtube.com/watch?v=-jxi7n-oi1U

The Bottle, Wilder Embry and Outermost Inn Sea Scallops

Wilder Embry joins me in the Easybkitchen Studio for a cameo appearance just after releasing his latest album, The Bottle, in Nashville, TN.  Wilder lives in Nashville where he steadfastly pursues the love of his life: Music.  Wilder is a cooks cook. His diverse knowledge and exposure makes him a true joy to cook with and learn from.  We all know he is a multitalented phenomenon. Out of the kitchen, he muses over ingredients and techniques almost transcendentally throughout his frequent encounters with food experiences; and incorporates them both temporally and perpetually into what he is cooking at that moment. 

This night he demonstrates one of his favorite dishes from the famed Outermost Inn and Restaurant: Pan-seared Deep Sea Scallops in a Truffled Cream Sauce over Pappardelle Pasta accompanied by Sauteed Brussels Sprouts finished with balsamic vinegar and truffle oil. The dish was a splashing success as is his newest Album: The Bottle; its soothing sounds will saturate you soul.  So join us as Wilder Embry tells you how its done his way, in Easybkitchen!  The episode was filmed in two parts...Check it out here: http://www.youtube.com/watch#!v=Pws7-hBZmwk&feature=related

CELEBRATE SUMMER

This is all you need to make four delicious summer treats at once!

from left to right: 

Mom-T's Kool-Aid Hunkies- To-go cherry Kool-Aid 6oz., 

Items needed to construct all pops - tin-foil, scissors, popsicle sticks, dixie cups, 

Smoothie Pops - o.j., strawberries, confectioners sugar, 

Yogurt Pops - blueberry, low-fat vanilla yogurt, confectioners sugar 10X

Jacob and Jemramiah Howard Enjoy a Smoothie Pop and a Blueberry Yogurt Pop

CELEBRATE SUMMER!

EASY KOOL TREATS FROM EASYBKITCHEN

Beat the heat during summer with these natural Kool Treats.  These are time-tested recipes and preparing them is as simple as it gets.  These treats were featured in the Gainesville Times Life Section Sunday August 1st.  Read the whole article here. http://www.gainesvilletimes.com/section/8/article/35967/

SMOOTHIE POPS -  

1 1/2 cups of fresh (or frozen) strawberries

1 1/2  cups of fresh (or pasteurized) orange juice

1 large mildly aged banana

1/4 cup of confectioners sugar 

Cut whole strawberries into medium size pieces and add to blender

Cut bananas into small pieces and add to blender 

Pour orange juice into blender

Add confectioners sugar to mixture and blend until all ingredients are fully incorporated: approximately 30 - 45    

        seconds.    

Note:  you may use 1/2 orange juice and half pineapple juice or pineapple

juice in place of orange juice

fill  3 1/2 oz. disposable cups leaving a 1/2 inch or more to 

compensate for swelling due to freezing.  Cover with tin-foil that has 

a slit cut in the middle.  Insert the popsicle stick in the center of the 

cup through the slit in the tin foil.  Freeze for at least 2

hours

YOGURT SMOOTHIE POPS -

2 cups vanilla (or plain) yogurt

2 cups of your favorite yogurt topping from blueberries or peaches 

to praline pecans or peanut butter cups

1/2 cup confectioners sugar

Empty yogurt into blender

Chop topping into pieces, unless using berries 

Add topping to blender

Add confectioners sugar to mixture in blender and blend until all ingredients fully

incorporated: approximately 30 - 45 seconds

fill  3 1/2 oz. disposable cups leaving a 1/2 inch or more to 

compensate for swelling due to freezing.  Cover with tin-foil that has 

a slit cut in the middle.  Insert the popsicle stick in the center of the 

cup through the slit in the tin foil. Freeze for at least 2

hours.

MOM T-s KOOL-AID HUNKIES - 

14 oz of your favorite Kool-Aid

fill  3 1/2 oz. disposable cups leaving a 1/2 inch or more to 

compensate for swelling due to freezing.  Cover with tin-foil that has 

a slit cut in the middle.  Insert the popsicle stick in the center of the 

cup through the slit in the tin foil. Freeze for at least 2

hours

HOMEMADE PEACH ICE CREAM 

6 large or 8 medium Georgia or (Southeastern U.S.) Peaches

1/2 Gallon Cream

1Quart Half and Half

1 Quart Whole Milk 

4 Cans Sweetened Condensed Milk

8 Tablespoons Pure Vanilla Extract

Blanch ripe (soft) peaches in boiling water for 20 seconds.  Remove the peel.  Cut off pit and roughly chop

   the flesh.  Put all chopped peaches in a large bowl and after removing the seeds, squeeze the juice of 1/2 

   lemon directly over the peaches, and cover the peaches with traditional sugar. Leave out covered at room

   temperature for at least two hours.

 
   Blend all ingredients well with a wooden spoon

Freeze according to your freezers directions.

Note: In addition or in place of Vanilla Extract you may extract the 

vanilla beans from whole vanilla stalks by cutting them in half and

using a spoon to scrape out the filling. 

You may also adjust the cream, half and half, and milk to suit your dietary needs.   

Yields Six Quarts - Simply divide recipe by 4 for 1 1/2 quart

freezers. 

Lamb Loin Chops

Check it out here http://www.youtube.com/user/easyBkitchen#p/a/u/0/ejitP19mWC8


Lamb loin chops are a prized cut of lamb noted for their tenderness and subtle flavor. They are great on the grill or roasted in the oven. The lamb was paired with scalloped potatoes and roasted red peppers with garlic in olive oil. Roasted Red Peppers in their own juices cooked in olive oil with garlic produces one of the most incredible, simple dishes on the planet. I was taught this dish in Spain where it is a common accompaniment to most all foods they enjoy. From fish to the boldest of meat, this dish is too simple not to at least try. I remember as a child being "treated," every once in a while, to scalloped potatoes from a boxed kit of freeze dried potatoes and a powdered cheese mix. Oh well, what did I know. I do know that homemade scalloped potatoes made with Gruyer cheese will leave you wanting this dish over and over again. The smell it produces in your house while cooking will have your mouth watering. Please note, I used a little scorched milk in the dish which was not shown in the video but was included in the list of ingredients at the beginning of the show. Please note, In this episode I marinated the lamb loins in buttermilk for 1 hour to draw any objectionable flavors from it in order to attempt to convince non lamb eaters to try it. Vinegar may also be used to achieve the same result. Fresh herbs and spices complement the lamb loin's tasty attributes and combine with what is left of the lambs natural flavor to create a heavenly taste sensation. I personally love lambs distinct flavor and prefer to eat it without marinating it in buttermilk or vinegar. One of the guests who didn't care for lamb opened up their senses and commented how smooth the lamb was in texture "similar to filet mignon." As for the flavor, they noted the flavor of the herbs and spices were good but that they still knew they were not eating beef. As for me, I loved it because I love lamb in any form. If this episode will help you try something you traditionally wouldn't eat, then it was a success. Otherwise, leave the lamb alone and try the same recipe without marinating it, you will love it!

Southern Fried Pork Chops

Bone-in Pork Chops just the way you like 'em - fried!  Paired with homemade cream corn and fresh collard greens, this original take on a southern favorite will be sure to please family, friends and guests on your next summer occasion.   Soaked in buttermilk, dredged in seasoned flour, then iron skillet fried, these bone-in chops may find their way onto your skinny list of all time favorites.  Nothing could pair this happy pig better than its favorite food: corn.  This corn is 5 stars away from feed corn; it is south Georgia, sweet white corn.  Cut fresh from the cob and combined with half-and-half, salt, white pepper, salt pork and butter, this sweet corn provides the nucleus for an irresistible side.  Fresh collards are a must and add a high vitamin punch to a perfect pair of proteins and starch.  Take a visit to your local farmers market and butcher and have yourself a soulful summertime serving.
P.S. I know, I know, cream not crem!
EAT WELL and check out the video here - http://www.youtube.com/user/easyBkitchen

Coquillas

Me eating said Coquillas

They are like baby clams and oh so delicious

These are just a few pics from a cullinary expeience at Viento del Sur.  This place is one of Anne Gress' favorites and for a reason, the seafood is incredible! We ordered up a host of things from Tuna with squid ink tagliatelle to coquillas.  We also tried a lovely lamb dish and the rape con patatas (monk fish with potatoes).  The desert was a banana tart with incredible ducle de leche ice cream and a ribbon on caramel and chocolate to finish.  Food is culture here in San Sebastian in the Basque country.  

Tuna with squid ink tagliatelle and squid mayo. It was delicious!

Ensalada de Bogavante, Lobster Salad

The Best "Banana Dessert" I have ever had!

LA SOCIEDAD PART 1

My trip to la Socieodad was a total success. The food and fellowship was incredible.  I was able to witness multiple groups within the society prepare Basque favorites such as Chuletta, (Bone-In Rib-Eye steaks), Rape  con patatas (monkfish with potatoes) and others.  I worked with Roco, the head chef in our group.  He prepared Cantabrian Anchovies, Pimento Pequillos (Sweet Red Peppers), Chuletta y solomillo (rib-eye and sirloins) and a fantastic seafood pasta dish with shrimp, clams, and octopus.  Roco had a method to his madness and taught me a number of new tricks.  Not only was the food great but the camaraderie was incomparable.  Pics and video and recipes soon to follow.  BE SURE TO CHECK YOUTUBE HERE http://www.youtube.com/watch?v=zf-E8IrvNoU NOW FOR THE SHORT CLIP/TRIP TO SOLBES.

LA SOCIEDAD

A special time for me and all involved - La Sociedad.  Its history is longand storied.  I feel privileged, not only to have the honor to participate, but to film and contribute to tomorrows meal.  Stay tuned for all the details, action, history and good times.

There was a problem with the video upload.  I have to meet friends for a fabulous dinner I will chronicle later.   Stay tuned, the Solbes video will be up as soon as I can establish more internet time!

San Sebastian Spain (Solbes)

JAMON, JAMON, LOVELY JAMON

Check http://www.youtube.com/user/easyBkitchen for the video!

Enjoy this quick snippet from a trip around the block to Solbes.
Wednesday, I took a trip to "Solbes", a famous, well-known market for all goodies gourmet.  A small, quaint shop, it is surprisingly packed with  all the goodies one could need for a gourmet experience.   From the best Jamons, Jamon de Jabugo, and Chorizos, to hand-packed, artisanal, regional vegetables - it's all here.  They also offer a  great selection of fantastic, local wines and fresh, in-season vegetables.  A walk through the narrow aisles will inspire numerous dishes and snack ideas.  Let your creative senses get the best of you at Solbes, San Sebastian Spain!

LOMO DE CERDO (perfectly cured pork tenderloin)

Gainesville City Booster Club's 32 Annual Chicken Q April 17,2010

Official 32nd Annual Chicken Q T-shirt, on sale today!

What a beautiful sight

After savoring the victory of the Gainesville Red Elephants soccer team over their formidable opponents the Johnson Nights, I noted a ton of smoke coming from behind the city stadium. After discovering the source, I stopped by to see what the commotion was all about. WIll Carter and others were preparing an 18 wheeler full of chicken over one of the largest fire pits I've ever seen constructed for the Gainesville Booster Club's 32nd Annual Chicken Q. The pit, constructed of concrete block complete with venting, was as long as the trailer the chicken came in on. All the guys responsible were having a good time hamming it up with one another while they enjoyed the art of grilling. No other task in life required for survival is as fun as cooking. They were all in such good spirits and having a blast, so was I. Stop by from 11:00a.m. to 4:00p.m and pick you up a $5box of some slow cooked chicken for a good cause: youth sports. They will be located on Riverside Dr. in the Green Street Pool Parking lot across from Green's Grocery and behind the home side on the Gainesville Stadium. Tell 'em EasyB sent ya! SEE THE VIDEO FROM LAST NIGHTS COOK OUT HERE: http://www.youtube.com/watch?v=YC50Ljh4ylQ

Ralph, one of the Chicken Q chefs

More Chefs having fun.  

Rico's World Kitchen, Buford, GA

RICO'S WORLD KITCHEN 

The amazing soup

The Mojo Pork Sandwich

Last Thursday, I joined my sister and her family in Buford, GA near the tracks at Rico's World Kitchen.  I am always excited to try a new restaurant, especially when it claims to have a global or world theme.  Some of the best restaurants I have visited focus on the sphere that makes up the food realm, not just some part of it.  Rico's was no exception.  The food, service and ambiance met my expectations.  The place is comfortably casual, the service attentive, and the food memorable.

Our party of five chose to sit outside on the patio under an umbrella.  This area was under construction, but the weather was great and it was the perfect choice.  Our server stated the specials and tempted me immediately.  I started with the soup of the day: a truffled crab and asparagus espresso, that's correct, an espresso.  The chef must have searched every creative bone in his body for this lovely concoction, or discovered it by accident.  After I ordered it,  I speculated whether the soup actually contained espresso. I was later told it did.  As I browsed the menu, I couldn't help but notice the variety.  From Filipino inspired Eggrolls with your choice of spiced beef and pork or chicken to Cajun BBQ Shrimp and Mussels, I knew my sister had discovered a little gem of a place.

When the soup/espresso arrived, I was flattered by its appearance and the fact that it resembled a Spanish cortado (1 Part Espresso and 1 Part Milk) which was sprinkled with paprika in place of cocoa.  My first impression was, wow, such a pleasant taste from such an odd combination. A winner.  If this was evidence of what was to come, I knew then and there,  I was in the right place. 

My sister, not feeling adventurous, was going with her standard, the Mojo Pork Sandwich.  This sandwich prompted her to visit the place again and drove her decision to share this experience with me.  So, notwithstanding the variety offered by the menu, I had to order the Mojo Pork Sandwich.  Jake, my brother-in-law, was feeling more adventurous and ordered the Royal Rooster, a tender fried habanero chicken breast with swiss cheese, tomato, onion and lettuce, all served on a potato bun.  Though he liked his sandwich, he commented the Mojo was the way to go.  Moreover, he stated the chicken fingers he ordered for the kids were exceptional and even better than the chicken in his Royal Rooster.  I concurred after tasting both.  Aside from Ron Gress's chicken fingers, I believe these were the best I have ever had.   So, about the Mojo, yum! Tasty, tender, smoky, sweet all in one bite!  The only compliant I could mention was that the bottom piece of bread making up the sandwich was a bit soggy from all of those flavorful juices flowing from the pork.  Not a big deal.  The meat was so good, the bread was merely there to assist those wanting to eat with their hands - me included.  The BBQ sauce accompanying the Mojo Pork was out of this world.  Its base contains guava fruit, one of my favorite sweets, and contrasted nicely with the other spicy components in the sauce.  You must try it.

On the way in, the dessert case had prompted us to consider sweets before we had even ordered.  For dessert, we all shared a tremendous slice of decadent, strawberry cake.  Now, I have to be honest, my sister whips up the best strawberry cake I have ever had.  In this case, it seems she has shared her recipe with them and they obliged to take it a step further.  Rico's World Kitchen took the liberty to make this cake in layers and incorporated fresh strawberries throughout.  When sliced, the cake shows off those strawberries beautifully and adds additional texture to an already unimaginably good cake.  The icing was velvety with a strongly pronounced strawberry flavor.  The cake was moist and firm.   Just writing about this cake makes the prospect of calling my sister and asking her to bake one or driving straight to Rico's tomorrow for a slice highly likely.  What is certain, however, is I will be returning to Rico's with great expectations, and a desire to try something new.  As good as the Mojo Pork Sandwich is, I love to try new things and experiment.  As a matter of fact, I believe I will try the BBQ Shrimp and Mussels.  Our waitress delivered an order to the table beside us and the smell was unbelievable.  Until then, happy eating!

The Chicken Fingers with house-made chips and dips

Nathan, Lauren and Jake enjoying the experience

A view inside

The Decadent Strawberry Cake

TWO DOG RESTAURANT

Crabcake Sandwich

Spinach Salad

Penut Butter Pie ordered without Two Dog's pretty chocolate decoration,

as if I needed the extra calories

TWO DOG RESTAURANT 

As unique as its name, Two Dog Restaurant has been serving dinners in historic downtown Gainesville, Georgia for over 12 years.  Tim and Tina Roberts, Two Dog's owners and proprietors, are intimately involved in the day-to-day operations and activities at the restaurant.  While Chef Tim prepares and dreams up his exclusive dishes "back-house" in the kitchen, his wife Tina oversees "front-house operations" and coordinates the catering side of the business.  They are both active in the community and the restaurant was recently featured in "All Around Atlanta"

You will not see another menu like Two Dog's anywhere in Gainesville, or anywhere else for that matter.  For lunch, the menu is characterized by playful takes on great standards like the Philly Cheese Steak Sandwich, Pimento Cheese Sandwich, and Roast Beef Sandwich.  In addition, patrons have the option to play an active role in creating their dishes.  Whether selecting from a long list of fresh ingredients to fill and top one of Two Dog's famous Quesadillas or creating a plate of choices from a long, daily list of both hot and cold sides, the diner has an opportunity to be creative.  

Tuesday, I popped in to grab a bite for lunch.  I was seated at my favorite location and was given a menu and a chance to order a beverage.   Their wine list is full of unique wines from around the world and is specifically designed to compliment their menu, so you can't go wrong.  My server was knowledgeable and courteous.  After perusing the daily soups, specials and sides,  I started with a spinach and walnut bacon salad served with a raspberry vinaigrette.  The spinach was fresh, the bleu cheese delightful, and the raspberry dressing was sweet and tangy.  A common faux pas committed at many restaurants is serving salad with bacon that was cooked the day before.  Not here, the bacon on the salad was meaty, crisp and tasted like it was cooked to order.   

For my main course, I opted for their ocean-fresh crabcake sandwich served on house baked bread with homemade remoulade accompanied by fresh lettuce and tomatoes.  Having worked with Tim before, I knew I was in for a treat with this dish, crabcakes are one of his specialties.  Unlike some places that use too much breading as filler, it was packed with crabmeat and veggies and cooked to perfection. The remoulade added a nice spicy accent and additional character to the sandwich.  I chose the grit cakes as a side.  If you have ever tried to cook one of these things, you will know the difficulty in attaining the desired amount of crispiness on the outside while at the same time preserving the creaminess inside that make us southerners love grits in the first place.  Kudos, they did it.  Please know that if you are a dessert person, you MUST try their peanut butter pie topped with chocolate ganache; it is simply to die for. Keep your eye out for a dinner review coming soon.

This place is just as I had remembered it, fun, quirky, stylish, and oh, so delicious.  Hats off to Tim and Tina for doing what they have always done, providing Gainesville with a unique dining experience where one can enjoy uncommon food and the company of good people.   Cheers!

Stay tuned for a Special Episode featuring Chef Tim Roberts from Two Dog! 

Melissa Ragan, a long-time employee, is always happy to see you!

Lauren is all smiles after cooking up some serious lunch

Couldn't resist taking one of my favorite quesadillas to a friend