Dining Out - Southeast - Jerusalem Grill, Rome, Georgia

This little hidden away restaurant was a tad difficult to find, but we're certainly glad we did. Jerusalem Grill is located at 223 Turner McCall Boulevard, Rome.  

We received a very friendly greeting and welcome when entering. A very clean atmosphere was also a big plus. To order there are large photos of the different dishes with prices listed alongside. There's also take out menus available for a more extended selection.

We started with a small order of hummus. The pita bread was served warm and was very tender and doughy. The hummus had a very fresh flavor and the oil was very light and slightly lemony.  We wished we had ordered a large serving.

Considering the food is prepared to order, we were pleasantly surprised to receive our entrees almost immediately after completing our hummus.

I could not pass up an opportunity to order the Falafel Platter. A generous serving which was perfectly cooked and served with home made Tzaziki Sauce.

Serve on top of yellow rice with additional pita bread on the side. The salad was extremely fresh and cold and lightly dressed with a lemon/olive oil dressing.

Harold chose the Kofka Kebab Platter for a sampling of chicken, stead and lamb served with grilled vegetables over rice and with the same amazing salad.

He enjoyed the chicken portion, raved non-stop over the lamb, but wished the steak had not been cooked quite as long.  It was a tad tough.

We will definitely stop in again while traveling through Rome. The menu includes gyros, many other Mediterranean dishes along with American selections for those  in your dining party who may not want to venture into Middle Eastern fare.

Club Sandwich Casserole

Club sandwiches usually consist of toast, tomato., lettuce, turkey, bacon and sometimes cheese.  This casserole is a little different.  It's basically your club sandwich with turkey, ham, bacon, cheese, tomato with the special addition of a Béchamel sauce.  If you've enjoyed those breakfast casseroles with the egg and milk mixed together and pour over the bread and meat and refrigerated overnight, you're set to love this casserole. 

8 large eggs

1 cup heavy cream

1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon spicy brown mustard
1/4 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter
Two 1-pound loaves very thinly sliced sandwich bread, preferably Pepperidge Farm
1 recipe Bchamel Sauce
1 pound thinly sliced oven-roasted turkey breast
2 medium tomatoes, cored and thinly sliced
1 pound bacon, cooked until crisp and drained
8 slices thinly sliced honey-glazed ham
8 ounces thinly sliced sharp cheddar cheese
For the Bchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg - See more at: http://www.rachaelrayshow.com/recipe/13620_Emeril_Lagasse_Turkey_Club_Casserole/#sthash.HRB3zouA.dpuf

1 cup whole milk
½ t. salt
½  t. spicy brown mustard
1/  t. cayenne
1/8 t. freshly grated nutmeg
5 T. unsalted butter 

Two 1-pound loaves very thinly sliced sandwich bread, preferably Pepperidge Farm
1 recipe Béchamel Sauce (Recipe below)

1 pound thinly sliced oven-roasted turkey breast
2 medium tomatoes, cored and thinly sliced
1 pound bacon, cooked until crisp and drained
8 slices thinly sliced honey-glazed ham
8 ounces thinly sliced sharp cheddar cheese

For the Béchamel Sauce:
2 T. unsalted butter
2 T. all-purpose flour
2 cups whole milk
¼ t. salt
1/8 t. freshly ground white pepper
Pinch of freshly grated nutmeg

In a large mixing bowl, whisk together the eggs, cream, milk, salt, mustard, cayenne, and nutmeg. Set the egg-cream mixture aside while you prepare the sandwiches.

Grease the bottom and side of a 9 x 13-inch glass baking dish with 1 T. of the butter.

Using a serrated knife, cut the crusts off the bread. 

Assemble 16 sandwiches by combining the ingredients for each sandwich into this order, from bottom up: 1 slice of bread spread with 1 teaspoon of the Béchamel sauce.

Top with 1 ounce turkey, then 1 slice of tomato, then with 1 piece of the bacon (broken to fit the sandwich).

Then take another slice of the bread and spread with 1 teaspoon of the Béchamel sauce.

Next comes 1/2 ounce of the ham, topped with 1/2 ounce of cheese, then another piece of the bread spread with 1 teaspoon Béchamel (Béchamel side down). 

 

As the sandwiches are assembled, place 8 of them on the prepared casserole dish. Repeat with the remaining sandwiches, placing them directly on top of the first layer.

When all the sandwiches are positioned in the casserole dish, pour the egg-cream mixture evenly over the top. Place a piece of the parchment or wax paper on top of the casserole and place a second casserole dish on top of the casserole dish on top of the paper to weight the casserole. Refrigerate for at least 1 hour and up to 2 hours. The bread should absorb most of the egg mixture.

Preheat oven to 350 and remove the casserole from the refrigerator, slice the remaining 4 tablespoons (1/2 stick) of butter into 8 pieces, and place one piece on top of each sandwich stack. Bake the casserole, uncovered, until puffed and golden, usually about 40 minutes.

 

Set the casserole aside to cool briefly before serving. Serve the casserole warm. 

For the Béchamel Sauce:

In a medium saucepan, melt the butter over medium high heat. Add the flour and cook, stirring occasionally with a wooden spoon, for about 2 minutes; do not allow to brown. 

While whisking constantly, add the milk, salt, pepper and nutmeg. Cook the mixture, stirring occasionally, until it comes to a boil. Reduce the heat to medium-low and continue to cook until the sauce has thickened and any floury taste is gone, about 8 minutes. 

 

Remove the sauce from the heat and transfer to a small heat-resistant bowl. Place a piece of plastic wrap on the surface of the Béchamel and then set aside and cool. The Béchamel can be stored in a resalable container in the refrigerator for up to 5 days.

 
From Sizzling Skillets and Other One Pot Wonders by Emeril Lagasse

1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon spicy brown mustard
1/4 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter
Two 1-pound loaves very thinly sliced sandwich bread, preferably Pepperidge Farm
1 recipe Bchamel Sauce
1 pound thinly sliced oven-roasted turkey breast
2 medium tomatoes, cored and thinly sliced
1 pound bacon, cooked until crisp and drained
8 slices thinly sliced honey-glazed ham
8 ounces thinly sliced sharp cheddar cheese
For the Bchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg - See more at: http://www.rachaelrayshow.com/recipe/13620_Emeril_Lagasse_Turkey_Club_Casserole/#sthash.HRB3zouA.dpuf

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Warm Tuna Niçose Salad

Another great Sheet Pan Supper. This was amazing. I was pleasantly surprised how easily this warm salad came together and the amount of flavor was packed into these simple ingredients. The recipe calls for jarred tuna fillets. They looked so pretty placed on the roasted vegetables. An easily mixed vinaigrette added just the right amount of zip to this salad.

1 small shallot, finely diced

1 T. Dijon mustard

1/2 t. anchovy paste (sold in a squeezable tube, usually found next to the canned tomatoes at the grocery)

1/2 cup apple cider vinegar

1/2 cup extra virgin olive oil

1/2 t. freshly ground black pepper

2 T. chopped fresh tarragon leaves

1 pound haricots verts or green beans

1 pound baby potatoes, cut into wedges if needed....I used multicolored potatoes

2 cups cherry or grape tomatoes

1/2 cup niçoise or kalamata olives, pitted

2 jars (7 oz. each) tuna fillets in water or olive oil

4 hard boiled large eggs, quartered or sliced or a few of each

Kosher salt

Preheat oven to 425 degrees. Line a sheet pan with foil or parchment paper.

In a small container, with a tight fitting lid, combine the shallot, mustard, anchovy paste, vinegar, olive oil, pepper and tarragon. Seal the container and shake it vigorously to combine and emulsify the dressing. Set aside.

Evenly spread the haricots verts, potatoes, tomatoes, and olives in a single layer on the prepared pan. Drizzle the veggies with 1/3 cup of the dressing and toss to combine.  

Bake the vegetables, rotating the pan halfway through, until everything is browned and puckered and the potatoes are knife-tender, 20 - 30 minutes.

Meanwhile, drain the tuna fillets and place them in a bowl. Drizzle them with 2 to 3 T. of the dressing and toss to coat.  This is the type tuna fillets I used.

When the vegetables are done, remove them from the oven and while they're still warm, arrange the dressed tuna and the hard boiled eggs on top. Sprinkle the eggs with a pinch of salt and serve the salad immediately, with extra dressing alongside.

From Sheet Pan Suppers by Molly Gilbert

Dining Out - Southeast - El Rancho Grande, Wetumpka, AL

On a recent trip home from the Gulf Coast, the hunger kicked in about Wetumpka. I began the quest for a restaurant to have a late lunch/early dinner. U.S. Highway 231 led us to El Rancho Grande. 

As soon as we pulled into the parking lot, I had high hopes. This was a very clean and neat establishment with lots of parking. We were greeted warmly and promptly seated. Chips/salsa and water were almost immediately placed on our table.The chips were not greasy in the least and the salsa was extremely fresh tasting. It could have been a little spicier for our tastes, but it was delicious nonetheless.

We took our time reviewing the extensive menu and, if you've read ANY of our Mexican restaurant reviews, y'all know exactly what Harold ordered. Yes, a chicken chimichanga. He has taken it upon himself to take one for the Fleur de Lolly team and order this each time so as to compare all of them against the others.

Yes, underneath the guacamole, the red sauce, and the sour cream was the chicken chimichanga. In Harold's exact words, "This is in the top three I have ever eaten anywhere." That's saying something! The beans were seasoned well and the rice, well, the rice was your typical Mexican restaurant rice.

I chose the beef enchilada dinner served with a chili relleno, rice, and beans. This was definitely NOT Old El Paso Enchilada Sauce. I loved the flavor. The sauce didn't taste canned or processed. It tasted like freshly made enchilada sauce. The relleno was fair. The pepper to meat ratio was a little off in that there was more meat than pepper.

A HUGE added bonus is that the restrooms were SPOTLESS. Absolutely, perfectly sparkling. If they care that much about the restrooms, you know the kitchen is taken care of as well.

We will definitely stop there again on the way to or from the Gulf!

Three Italian Meat Stromboli

This was my first time to prepare a Stromboli. It definitely won't be my last! If you're not familiar with what a Stromboli is, it's basically a very meaty, very cheesy pizza rolled up into a log, baked, sliced and dipped into warm marinara sauce. What's not to love!?!

1 pound store bought pizza dough (or you can make your own)

1/4 cup marinara sauce (plus extra for dipping)

12-16 oz. thinly sliced Italian deli meats - I used prosciutto, salami and capicola

4 oz. thinly sliced Provolone cheese
4 oz. thinly sliced Mozzarella cheese
2 oz. grated Parmigiano Reggiano cheese
1 T. extra virgin olive oil
1/2 t. dried Italian herbs
1/2 t. garlic powder

Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.

On a lightly floured surface, roll out the pizza dough to a rough rectangle about 10 x 14 inches. Spread the marinara sauce over the rectangle , leaving an inch wide border around the edges.

Next layer on the meat and cheeses.

Starting from one of the long edges, roll the Stromboli up into a log. Place the log seam side down on the prepared sheet pan, and fold down the open ends, tucking them under the log to seal it shut.

Brush the log with the olive oil and sprinkle the top with the Italian herbs and garlic powder.

Bake the Stromboli until quite brown all over, about 30 minutes. Some of the cheese may leak out a bit, that's fine.

Let the Stromboli cool for a few minutes, so the insides are no longer molten.

While the Stromboli cools, warm some extra marinara in a small sauce over low heat and serve on the side of the sliced Stromboli for dipping.


From Sheet Pan Suppers by Molly Gilbert

Simple Salad with Raspberry Vinaigrette

This is the perfect salad to serve alongside the Chicken Tetrazinni casserole. An added bonus is you can make the vinaigrette ahead of time and refrigerate.

I used chopped romaine. Of course, you can use any type of mixed greens you like.

Whisk together the following:

1/3 cup extra virgin olive oil

1/4 cup raspberry balsamic vinegar

1 T. minced shallots

1 T. honey

1 t. Dijon mustard

1 t. minced fresh thyme

salt and pepper to taste

You may either toss the greens with the vinaigrette or lightly spoon over. I added slivered almonds for a little crunch.  You could also top with fresh raspberries.

From Cuisine Celebrate the Seasons

Chicken Tetrazinni

The dish is named after Italian opera star Luisa Tetrazzini.  It is widely believed to have been invented circa 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. Tetrazzini, is sometimes thought to have originated in Italy, but it's an American dish made with chopped poultry or seafood, button mushrooms, and slivered almonds in a butter, cream and Parmesan sauce flavored with sherry and basic vegetables such as onions, celery, and carrots. 

It is often served hot over spaghetti or some similarly thin pasta, garnished with lemon or parsley, and topped with additional almonds and/or Parmesan cheese. Alternatively, a tetrazzini can be prepared as a baked noodle casserole as this one is.  The components are cooked separately and then are combined in a large casserole dish to bake.  Thank you Wikipedia!

In this version, sharp Cheddar cheese joins Parmesan which makes it extra cheesy.  The diced pimentos add a little sweetness and the crunch of the slivered almonds is awesome!

Here's our ingredient list:
8 oz. dry spaghetti
1 cup thinly sliced celery
1/2 cup diced onion
4 T. unsalted butter
8 oz. button mushrooms, sliced
1 cup diced green bell pepper
1 t. minced fresh garlic
1/2 cup all purpose flour
2 cups whole milk
8 oz. shredded sharp Cheddar cheese
4 oz. diced pimentos, drained
2 T. Worcestershire sauce
1/8 t. ground nutmeg
1/4 cup dry sherry
salt, black pepper and red pepper flakes to taste
2 cups diced cooked chicken
3/4 cup slivered almonds, toasted
1 cup shredded Parmesan

Preheat oven to 375 degrees. Coat a 3 quart baking dish with non-stick spray.

Cook spaghetti in pot of boiling salted water, according to package directions; drain.

Saute celery and onion in butter in a large saucepan over medium-high heat, 3 minutes.

Add bell peppers and mushrooms; cook 3 minutes.

Add garlic and cook 1 minute.

Stir in flour; cook 2 minutes, then add milk, stirring constantly until thick.

Stir in cheddar, pimentos, Worcestershire, and nutmeg until cheddar melts.  Stir in sherry and season casserole with salt, pepper, and red pepper flakes.

Add chicken, almonds, and spaghetti to saucepan.

Transfer mixture to baking dish.  Sprinkle Parmesan over the top and bake tetrazinni until bubbly, 18 - 20 minutes.

You can assemble this dish a day ahead and cover and refrigerate.  Bake it, covered with foil for 25 minutes, then uncover and bake it 20 - 25 minutes more.

From Cuisine Celebrate the Seasons

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Dinng Out ~ Gulf Coast ~~ Lulu's Gulf Shores, AL

A few days ago, we spent a fun morning at The Track on Highway 59 in Gulf Shores, Alabama. The wee granddaughters enjoyed riding "kiddie rides" at the amusement park, the big kids enjoyed driving Go-Karts and floating around in Bumper Boats and spraying water all over each other. Needless to say, we all had worked up a big lunch appetite and luckily, we were only a short distance away from Lulu's. The restaurant is owned and operated by Jimmy Buffet's sister Lulu. The location is right on the Intercoastal Waterway and we requested a table overlooking the water. The kids enjoyed watching the boats on the water as we waited for our food. There's also a large gift shop, a large sandy area for the little ones to play with shovels and buckets and a huge "Mountain of Youth", a safe three-story rope climbing apparatus, volleyball nets, hair braiding stations and live music to enjoy while you wait!

Check out the extensive menu here.

To help hold our hunger at bay until the main food arrived we started with Fried Green Tomatoes served with Lulu's "Wow Sauce".  $7.99 These beauties arrived straight from the fryer! We had to wait until they cooled a bit before we could bite into them. The tomatoes were firm and tart they way a green tomato should taste. The batter was very light and extra crunchy.  Delicious.

The girls requested chips and salsa. $4.99 I grabbed a bite for a taste test. Chips needed a few dashes of salt. The salsa was cold and very fresh tasting. A little heat, but not too much.

A little forewarning. The portions are huge. We decided instead of ordering separate salads, we would get one large Caesar to share. $9.99 We portioned out servings and STILL had salad left in the bowl. This one was dressed like I like them, just enough dressing to taste, but not so much as to be overpowering. 

Dustin enjoyed the Jerk Chicken Sandwich $11.99.  Grilled chicken breast marinated in Lulu's own Southern Jerk Seasoning topped with grilled pineapple and Swiss cheese. Served with honey mustard and Alabama's own Golden Flake Potato Chips. The sandwich was topped with lettuce, tomato, red onion and sweet pickles. He gave it a thumb's up.

My daughter chose the half pound burger. She requested it plain with only grilled onions and pepper jack cheese. She loves Heinz 57 on her hamburgers. When the burger was delivered to the table, she requested some. Believe it or not, they were OUT of Heinz 57. The entire case had been dropped and all the bottles were broken. Ironic that Jimmy Buffet's sister didn't have Heinz 57 to serve on the burger!

Because we couldn't decide which seafood items we wanted to try, we chose the Big Fry (serves 2!) for $33.99. This included shrimp, crab claws, oysters and fish. The fish could be either fried, grilled or blackened. We chose blackened. We shared with everyone and STILL had enough for a take home container. The batter on the seafood was so light and crunchy and not greasy.  

The seasoning on the blackened fish was JUST spicy enough.

And, of course, this meal was served with the usual suspects: coleslaw, fries and hush puppies.

WAY too full to try any of the desserts although the Krispy Kreme Bread Pudding was very tempting!

Dining Out Gulf Coast - Lartigue's Seafood Market

Our longstanding tradition of Steamed Shrimp at the beach continues. We're not the people who go to the beach for a few hours and then come in and get dressed to go out for lunch. We're the people who drive a mile or so in search of a spot that will steam shrimp with lots of lemon and spices and then eat on the beach or balcony.

For this trip to the Gulf, Lartigue's Seafood Market was our choice. Thank goodness! 

This link to their website shows the huge selection of steamed choices available.  Lartigue's

We purchased 1 1/2 pounds and had them steamed for an extra $1/lb. with a small container of their made in-house cocktail sauce, our total for lunch was $28 and some change.

As you can see by following the link above, they had a wide variety of seafood available for steaming such as shrimp, crab, crab legs, mussels, oysters, crab claws, sea scallops and lobster tails.

The extensive menu includes "Hot Specialties" (which require a one hour notice) including Shrimp Creole, Seafood Gumbo, Shrimp Etouffee, Clam Chowder, Crawfish Pies, Crawfish Fettucine, Crawfish Boudin......if that's not enough how about stuffed crabs, shrimp casserole....and did I mention they also have corn on the cob, red new potatoes, potato salad, tuna dip and much more.

Are you hungry yet?

Dining Out Southeast - Pasquale's Pizza, Boaz, AL

If you're not familiar with Pasquale's, or if you are and don't know the history behind this great pizza restaurant, follow this link:  http://theoriginalpasquales.com/story.htm

Here's the link to the Pasquale's that I frequent: http://pasqualespizzapasta.com/ with a menu for you to review!

They offer a wide variety of pizzas with all the regular topping choices, as well as, a buffet with different pizza choices, pastas with assorted sauces, and a salad bar.

I've loved their pizzas and sandwiches for years. But the real draw for Pasquale's for me is their Giant Loaf of Garlic Bread. If you go for no other reason, get the garlic bread.

For this semi-birthday meal, I was craving a plain Italian Sausage Pizza. Not a loaded pizza with all sorts of meats and veggies....I just wanted an Italian Sausage Pizza. As always, it was delicious and served hot straight from the pizza oven.

The crust is thin and crunchy, the sauce is in great proportion to the crust and toppings and cheese. This is probably my favorite pizza of all time. And that is saying a lot.

On the downside, this particular Pasquale's can best be described as a dive pizza joint. If you don't mind crowded booths, a line for the buffet that snakes through the dining room and 98% of the time having to wait on an employee to clean tables so you'll have a place to sit, then I promise you'll have a great pizza and an even better loaf of garlic bread.

Did I mention their large selection of sandwiches? Anything chosen from that selection will be delicious!