Dining Out Southeast: Cafe Korea, Saks, AL

We have passed by this little restaurant for years. Finally, in honor of celebrating my birthday month and trying new spots (for us), we decided to give Cafe Korea in Saks a try. It's a small restaurant and we were honored to be able to meet the owner/chef when she came out to check on our meal to make sure we were satisfied and to ask if we needed anything. We felt like we were in our Korean Mother's house and she was preparing her specialties for us.  Here's the cover of the menu and also a picture of the lunch menu offerings.

Being entirely clueless on what to order, we took a little time with the menu reading the descriptions of the dishes and narrowing down what we thought we would enjoy.

While we did that, we decided to order Yaki Mandu (Korean dumpling that can be steamed or fried. We chose wisely. They were lightly fried and filled with delicious minced vegetables.  The dipping sauce was very flavorful with just a hint of spicy heat. It should be bottled and sold in grocery stores!

Isn't that tantalizingly appetizing? 

Our server next brought out small bowls of pickled cucumbers, pickled daikon radishes, bean sprouts, and Kimchi. I literally could have made an entire meal out of these fermented treats. Everything was fresh and perfectly seasoned. I am a new fan of Kimchi and this serving was delicious.

Sweet Harold decided that the Bibimbop $11.99 was the choice for him. This is a Korean styled salad plus rice topped with radish, bean sprouts, beef Bulgogi, mushrooms, spinach, lettuce, and topped with a fried egg served with a spicy sauce on the side.  This looks like a delicious and healthy bowl of goodness, doesn't it? He was well pleased with his meal.  And yes, a little of the spicy sauce went a long way.  

We each ordered an egg roll to go alongside our meals. Definitely homemade and served piping hot. The dumpling dipping sauce worked well with these egg rolls, too.

The egg rolls were packed with chicken and minced vegetables.

I was torn between the pork bulgogi or beef bulgogi.  I asked our server for his recommendation and he told me the pork was spicy.  Now we all know I love spicy food and I told him that.  He stated that most people ordered beef.  Perhaps he thought that I wouldn't be happy with the spiciness of the pork dish. I ordered the beef with vegetables. This dish is served with a side of steamed rice.  $15.99

The beef was extremely tender and well seasoned. The spicy factor was about a 3/10 for me.  As you can see, this was a very generous serving. Yes, some came home with me!

We will be returning to try more of the "new to us" menu items. A very enjoyable meal.

Dining Out Southeast: Atomic Johnny's, Gadsden, AL

Now that August has arrived, it is officially my BIRTHDAY MONTH!  And during August, it's our tradition to try new restaurants and experiment with new foods.  That's my present to you to review new places and to give you some insight into some locations that may not have made it to your culinary radar yet.

We'll begin with our lunch today right here in my own hometown.  Atomic Johnny's is located at 510 Broad Street in Historic Downtown Gadsden. Their concept is built around their "Grenades."  The Grenades being a one-of-a-kind item for the South. Their crispy french fries are piled sky-high with your choices of steak, pulled pork, grilled chicken, or seasoned ground beef and then smothered with their house-made queso. Choices of toppings include lettuce, tomato, onion, bell peppers, jalapeno, sriracha mayo, Bourbon BBQ sauce, hot or mild buffalo sauce, and sour cream.  Sides offered include pico de gallo, guacamole, queso, and slaw.

As tempting as those choices are, we will save that experience for a dinner time meal.  As we reviewed the menu, we went with our standard appetizer order for a sports bar/casual restaurant type place:  fried dill pickles.  

The menu describes them as house-fried pickles served with homemade ranch dipping sauce.  $6.00.  Now we have eaten our share of fried pickles.  These were some of the best, if not THE best, we've ever had.  The slices were coated with a light, thin batter, then fried super crispy.  The ranch dipping sauce was served alongside.  My only slight critical suggestion would be to offer a half size order option for a lower price or to increase the amount of deliciousness that's in that full order basket. 

I chose The Johnny - a single patty topped with lettuce, tomato, onion, and cheddar cheese.  $8.00 Served with fries or slaw.  All burgers are cooked to medium unless otherwise noted.

Let me tell you about this burger.  First of all, it was a six napkin burger.  Think about that.  Six napkins!  The burger itself was perfectly cooked, the lettuce and tomato were fresh and crisp, diced onions (instead of sliced!), and a slice of cheddar. I was a little cautious of the cheddar instead of good old melty American, but it was a nice choice.  The burger was nicely seasoned with no need for additional salt and pepper. Mayo, mustard, and ketchup were provided. The fries were hot and crispy.

Sweet Harold chose The Piglet - a double order of bacon, lettuce, tomato, and Sriracha mayo. $7.00 Served with fries or slaw. Well, Sweet Harold wanted both, so he ordered a side of slaw for $2.00.

Here's his review of both. The bacon was perfectly cooked and was a more than ample serving even considering the menu clearly says "double order." The Sriracha mayo added the perfect amount of heat. 

The slaw was a mixture of purple and green cabbage with LOTS of shredded carrots. He noted it was very creamy in texture.

Our server was helpful with suggestions, didn't rush us, and kept the drink orders refilled without being asked. 

Other appetizers include chips and queso, chicken tenders, and chicken wings in the following flavors:  hot, mild, lemon pepper, BBQ, or garlic Parmesan.

Sandwich options include The Mouse Trap: grilled steak, onions, bell peppers with melted provolone and Swiss cheese $10 and the You Clucking Me?:  grilled or fried chicken breast smothered in buffalo sauce, topped with grilled onions, bell peppers, lettuce, and tomato.

Burger choices include a taco version including guacamole, one topped with pulled pork, a double patty burger with Sriracha mayo, and several others.

Luckily for us, we'll be able to return soon to try our favorite combinations on the Grenades, sandwiches, and burgers!

Sheet Pan Suppers: Asian Pork, Green Beans and Fried Rice

I am continuing to have so much fun experimenting with the new flavor packets from McCormick.  This particular product is labeled One Sheet Pan Glazed Salmon and Vegetables with Garlic, Soy, and Miso. The package suggested pork tenderloin as an alternative for the salmon.  Suggested vegetables are asparagus, zucchini, red onion, cauliflower, or Brussels sprouts.

I prepared fried rice and a sauteed spinach and mushroom dish.  Here are the recipes for all three.

1 package McCormick One Sheet Pan Glazed Salmon

1/3 cup water

2 T. brown sugar

1 lb. salmon fillets or boneless pork

2 - 3 cups of your choice of vegetables

Preheat oven to 375 degrees F.   Mix seasoning mix, water, and sugar in a small bowl until well blended.

Place your choice of protein and vegetables on a foil-lined rimmed sheet pan which that been sprayed with non-stick spray.

Bake 15 - 18 minutes and turn the pork chops (or salmon) over and brush with the seasoning mixture.  Drizzle some of the seasoning mixture over the green beans (or your choice of vegetables).  

Bake another 10 - 12 minutes or until the internal temperature of pork is 145 degrees F.

While the sheet pan supper is cooking, prepare the sauteed spinach.

2 T. olive oil

8 oz. your choice of sliced mushrooms

2 t. minced garlic

2 t. grated fresh ginger

1 t. soy sauce

4 cups fresh spinach, packed into measuring cup

In a large skillet, over medium-high heat, pour in olive oil. When it shimmers, add mushrooms. Cook, occasionally stirring, until mushrooms brown. Add garlic, ginger, and soy sauce and cook for 2 - 3 minutes.

Add spinach a handful or so at a time, stirring as the spinach wilts. Top with sesame seeds if desired.

Last, but certainly not least, the fried rice!

The Bamboo Chef provided the seasoning packet for this dish.

1 packet The Bamboo Chef Fried Rice Seasoning

2 T. soy sauce

2 eggs

2 T. vegetable oil

3 cups cold cooked rice

1/2 cup chopped onions

1 cup frozen peas and carrots

In a small bowl, dilute seasoning packet in soy sauce. Set aside.

In another bowl, whisk 2 eggs until smooth. Heat vegetable oil in a wok or large frying pan on medium-high heat.

Add eggs to pan and scramble. Stir in rice and vegetables and cook for 2 - 3 minutes.

Add seasoning mixture and stir until well blended.  Serve immediately.

Grilled Bloody Mary New York Strip Steaks served with Asparagus Nectarine Salad

I love trying the recipes, which are the Publix sales papers each week.  As an added bonus, Publix provides the recipe cards along with a small notebook where you can keep your favorites.  This recipe is based on last week's offering.

I jazzed up the marinade a bit and substituted asparagus for green beans in the salad. Choose whichever you prefer.

For the marinade:

Juice of one lemon

1/2 cup spicy V-8

2 T. prepared horseradish

1 T. Worcestershire sauce

1 t. celery salt

a few grinds of black pepper

1 - 2 dashes hot sauce

1 t. minced garlic

1 1/2 lb. New York Strip, ribeye, or top sirloin

1/4 cup blue cheese crumbles

Combine marinade ingredients in a medium bowl. Pour one-half of the marinade in a large zip-top bag. Set remaining marinade aside.  Add steaks to the container; knead to coat and let stand for 15 minutes (or overnight) to marinate.  

Preheat grill or grill pan.

Remove steaks from the bag and discard the marinade.  Grill steaks 3 - 4 minutes on each side or until grill-marked and 125 degrees F. for medium-rare; 130 F. degrees for medium or up to 170 degrees F. for well done.

Let stand 3 - 4 minutes before slicing.  Sprinkle steak slices evenly with cheese.  Serve with reserved sauce on the side for dipping.

Now let's prepare that delicious and healthy salad!

12 - 16 oz. green beans or asparagus, cut into 1-inch pieces

2 fresh nectarines, diced

1/2 cup sun-dried julienne cut tomatoes

1/4 cup crumbled blue cheese

1/2 t. salt

slivered almonds (optional)

golden raisins (optional)

1 (7.5 oz.) Blue cheese or Gorgonzola salad kit (it will include a vinaigrette)

Steam or microwave green beans or asparagus. Set aside to cool.  

Place all ingredients in a large salad bowl. Toss to coat and serve.

One Skillet Meal: Creamy Chicken and Vegetables

It's time to try another one of the new flavor packets that McCormick sent to me.  A one skillet meal for chicken and your choice of vegetables.  The flavor profile for this one includes thyme, rosemary, and black pepper.  

The instructions suggested using boneless skinless chicken breasts. I wanted to make this dish as kid friendly as possible, so I used chicken tenderloins and cut them into 1 inch cubes. The chicken browned much faster (so the entire meal was ready to eat in a flash!), and you can choose your family's favorite vegetables.  I used sliced white mushrooms, french cut green beans, and broccoli florets.  

2 T. butter, divided

1 1/2 lb. chicken tenderloins, cubed into 1 inch pieces

2 - 3 cups of your favorite vegetables (I used French cut green beans, mushrooms, broccoli florets)

1 McCormick One Skillet Creamy Chicken and Vegetables spice packet

1 cup milk

Serve over rice or noodles if desired

In a large skillet over high heat, melt 1 T. of butter.  Add cubed chicken and cook until well browned.  Remove from skillet and set aside.

Reduce heat to medium high.  Melt remaining 1 T. butter in skillet and add vegetables.  Stir until tender-crisp (4 - 5 minutes).

Add seasoning packet and milk and bring to a boil. Reduce heat to a simmer and cook for 3 - 4 minutes until sauce begins to thicken.

Add chicken back into skillet and let cook for another minute or two.

Ready to serve!

Can't wait to try this one again with a different mixture of vegetables. This was a very easy, but very tasty meal!

Sheet Pan Supper: Farmer's Market Pork and Vegetables

The McCormick Seasoning Company has debuted a new line of sheet pan seasoning packets.  One of the best things about them is you choose which vegetables you'd like.  Suggestions are given on the packet such as bell peppers, zucchini, Brussels sprouts, cauliflower, etc.  Even though this particular item is labeled as for "chicken," pork or salmon were suggested as substitutions.  

The seasoning includes garlic, onion, paprika, parsley, oregano, etc.  It was an excellent blend of herbs and spices.

This is an excellent weeknight meal plan. I know I really stress the importance of weeknight meals.  While the oven was preheating, I chopped my choice of vegetables and when the preheating timer did its ding, I was ready to place the sheet pan in the oven. Thirty minutes later dinner is ready. Seriously, how easy is that?

1 pkg. McCormick seasoning 

3 T. vegetable oil

1 1/2 lbs. boneless chicken or pork

4 cups assorted fresh vegetables, cut into 1-inch chunks 

(I used yellow squash, broccoli florets, and asparagus)

Preheat oven to 400 degrees F.  Mix seasoning mix and oil in a large bowl.  

Add chicken (or pork) and vegetables and toss to coat.  Place in a single layer on a large rimmed baking sheet that's been sprayed with non-stick spray.

Bake for 30 minutes or until chicken (or pork) is cooked through.

Chicken and Sausage Gumbo

I continue to improve after my hospital stay although I'm still having some not so good days.  The New Orleans grandsons are visiting for a few days and Grandson #1 requested sausage gumbo. I decided today was the day to give it a whirl. I must say, I do believe this is the best gumbo I've ever made.  

You can use your favorite smoked sausage, but my all time forever favorite is Conecuh from Evergreen, Alabama.

6 cups chicken broth

1 - 1 1/2 lbs. chicken breasts

2 large yellow onions, chopped

3 green bell peppers, chopped

4 ribs celery, chopped (include some of the celery leaves if possible)

1 T. minced garlic

1/2 cup all-purpose flour

1/2 cup vegetable oil

1 lb. smoked sausage, sliced

2 t. (or to taste) Cajun seasoning

16 oz. frozen sliced (unbreaded) okra

2 bay leaves

cooked white rice

chopped parsley

In a large stock pot or Dutch oven bring chicken broth to a gentle boil and place chicken breasts in broth. Lower to a simmer and let chicken cook while you prep the vegetables.  After all the vegetables are chopped, place in a large bowl.

Now it's time to make the roux.  In a large skillet (preferably cast iron), add flour and vegetable oil. Set the heat to medium-high and CONTINUALLY stir the flour and oil while it browns. I cooked mine for about 20 minutes. Most of the time for chicken/sausage gumbo the roux is dark brown, almost chocolate colored, but I wasn't up to standing for that length of time, so mine was a nice peanut butter color and it worked just fine!

When the roux reaches the color you want, add all the vegetables at once. Be careful because there may be some splattering of the roux and it will be HOT. As soon as the vegetables are in the roux, stir quickly to coat the vegetables. Lower the heat to medium and cook, stirring constantly, for about 4 - 5 minutes.

By this time your chicken should be cooked. Remove from broth and place on a plate to cool. Add the roux and vegetables to the broth.

Wipe out the skillet and add the sliced sausage and cook until well browned. Drain well and add to the Dutch oven and stir to combine. Lower to a simmer.

Chop or shred chicken and add to the Dutch oven.  Next, add the Cajun seasoning, bay leaves, and okra. Cover and let cook 2 - 3 hours over low heat. Stir occasionally.

Remove bay leaves before serving.

Serve over white rice and top with chopped parsley.  

Pork, Vegetable, and Lentil Soup

After a few days in the hospital and several more days recuperating at home, I was ready to attempt to prepare a meal. A pot of soup seemed a good place to start.

Once again, a well-stocked freezer, refrigerator, and pantry paid off. No trip to the grocery store was needed.  I had everything I needed and made the recipe up as I went along.

1 T. olive oil

3 boneless pork chops, sliced and cut into 1/2 inch cubes

1 large yellow onion, chopped

3 medium carrots, peeled and sliced

3 ribs celery, sliced

2 cloves garlic, minced

1 - 28 oz. can diced tomatoes

1 cup dried lentils

3 - 4 cups of water

2 t. Better than Bouillon Ham Base
2 bay leaves

a few grinds black pepper

1 - 2 T. EACH chopped fresh parsley and basil

grated Parmesan cheese for garnish (optional)

In a medium Dutch oven (4 quarts), heat olive oil, over medium-high heat. Add cubed pork, and stirring frequently, brown well.  Add onions, carrots, and celery and stir to combine. Let vegetables soften for 3 - 4 minutes and then garlic and diced tomatoes. Bring to a gentle boil.

Add lentils, water, and ham base. Add bay leaves.  Reduce heat so that soup is simmering. The lentils will only need about 25 - 30 minutes to cook. If you want a thicker "stew" let the liquid reduce. If you want soup, add water as needed.  

Add a few grinds of black pepper and taste. Remove bay leaves. With the ham base, salt is usually not needed. Stir in the chopped parsley and basil just before serving.

Dining Out on the Outer Banks: The Fish Hook Grill, Harkers Island, NC

We've finally reached the last restaurant on our OBX journey.  We've enjoyed fresh seafood in neighborhood restaurants, fine dining establishments, those who are somewhat new, and those who have had a following for years.

It was fitting that we have our last seafood meal on the Outerbanks at The Fish Hook Grill on Harkers Island, NC.  You can find them on FB.  

We left Ocracoke Island EARLY for a 2 1/2 hour ferry ride to see the Cape Lookout lighthouse before leaving for home.  Needless to say, we were starving when we arrived a little before lunchtime at The Fish Hook Grill.

When we pulled into the parking lot, I already knew we had chosen wisely.

Isn't this great?

The interior was cozy and welcoming.

Devon was our server, and she was excellent. She offered suggestions and explanation to my questions about the menu. We were the only diners when we entered, but that didn't last very long. By the time we were finished with our meal, people were waiting for tables!

Devon promptly brought our sweet teas (and they were great!) along with some hushpuppies to nibble while we looked over the menu. These can be ordered as a side for $1.99.  Still a little sweeter than I'm used to, but delicious nonetheless.

This was my LAST opportunity for OBX crab.  But I also wanted fried oysters. The "mini crab bites" were actually small flatter versions of a crab cake.  $9.99 Bring them on!

These were a little larger than the average size sausage patty. Cooked on a flattop grill (I believe?), the exterior was the perfect crunchy version that I love. Absolutely non-greasy and served with a creamy dipping sauce which carried a little heat. I requested a few lemon wedges to squeeze over the crab bites.

 Now, look at the inside of these babies. No heavy seasoning, so the mild taste of the crab was evident. The Fish Hook Grill tied for 1st Place on our "Best Of" List for crab.  And deservedly so.

I could eat this every day.  But instead of ordering another order of these little crab bites, I was ready for oysters!

I know the month of May has no "Rs." I do not care. I could eat THESE every single day.  Sometimes you order fried oysters, and they are all about the size of a quarter.  And yes, I'm one of those people who think if that day's oysters are small, throw in a few extra for good measure. More on that in just a minute.

I dislike heavy breading on seafood in any form. I want to taste the fish or shellfish, not the breading. You can see from the photo that this a very light breading and they are fried perfectly. They were removed from the oil, not a second too early nor too late. And none of that "old oil" taste which means the kitchen hasn't changed the oil in far too long. These were delicious.  Lunch portion $11.99  Dinner portion $17.99

Remember, when I talked about the size of the oysters? I was amazed at these. So much in fact, before I even took a bite, I wanted to make sure y'all had a point of reference so you could be amazed like me.  Look at this oyster placed next to my fork.

A loud round of applause for the oyster fryer at The Fish Hook Grill.  I will dream of these.

Now, look at the surprise which survived not only the shucking of the oyster but a trip through the fryer! A tiny, tiny pearl! Absolutely perfect! Devon was as excited as I was and quickly brought me an empty salad dressing container so I could bring it safely home.

If any of you want to read the lines on my palm, send me a message and let me know what you see!

Of course, we all know what Sweet Harold ordered....fried shrimp! As with the oysters, the breading was light and delicate, the seasoning was spot on, and they were perfectly fried. Lunch portion $8.99 Dinner portion $16.99

Here are the ratings on our "Best Of" list

Best Fried Shrimp
Best Oysters
Tie for #1 for Best Crab Cakes

A grateful thank you to The Fish Hook Grill for an amazing and fun lunch and a special thanks to Devon who I hope to see again someday!