The fried pickles were best hot out of the fryer.  As they cooled, they got a bit soggy & the sourness became overwhelming.  Meanwhile, the burger was generously loaded with more pickles than I’ve ever seen anyone put on a burger.  As a matter of [...]]]>
Fried Pickles & Burger with More Pickles

The fried pickles were best hot out of the fryer.  As they cooled, they got a bit soggy & the sourness became overwhelming.  Meanwhile, the burger was generously loaded with more pickles than I’ve ever seen anyone put on a burger.  As a matter of fact, they were overflowing onto the plate.  But, the burger was properly cooked and tasty.

Task Complete.  The pickle quota for the month of April has been met & exceeded.

Twisted Taco
4505 Ashford Dunwoody Road
Suite 32
Atlanta, GA 30346
770 399 0991

St Germain Liqueur has a sweet lemony citrus essence with delicate floral notes accenting the flavor in an incredibly unique… and delicious way.

The St Germain Cocktail 1 1/2 ounces (1 shot) St Germain brut sparkling wine or champagne lemon twist OR 1 small strawberry

Pour 1 1/2 ounces St Germain into a champagne flute.  Top [...]]]>
St Germain — Elderflower Liqueur

St Germain Liqueur has a sweet lemony citrus essence with delicate floral notes accenting the flavor in an incredibly unique… and delicious way.

The St Germain Cocktail
1 1/2 ounces (1 shot) St Germain
brut sparkling wine or champagne
lemon twist OR 1 small strawberry

Pour 1 1/2 ounces St Germain into a champagne flute.  Top with champagne or sparkling wine.  For a traditional garnish, serve with a lemon twist. ( But, I prefer to drop one small strawberry into the champagne flute. )

NBC — 4pm

Mint Julep 1 – 2 stems of fresh mint 1 – 2 teaspoons sugar 3 ounces bourbon ice

Muddle mint and sugar together in a tumbler.  Pour in 3 oz. bourbon and a scoop of ice.  Stir.  Strain into a Collins or Highball glass and garnish with a sprig of mint.  Cheers!

www.churchilldowns.com

Seafood of Southeast Asia By Alan Davidson

Binding:  Softcover

Type of Cookbook:  The first 50% of this book is a catalogue of fish and shellfish species native to Southeast Asia.  Simple black and white illustrations accompany each type of fish and shellfish.  The remaining 50% covers a listing of 150 authentic recipes listed by country.  Recipes from Burma, Thailand, [...]]]>

Seafood of Southeast Asia
By Alan Davidson

Binding:  Softcover

Type of Cookbook:  The first 50% of this book is a catalogue of fish and shellfish species native to Southeast Asia.  Simple black and white illustrations accompany each type of fish and shellfish.  The remaining 50% covers a listing of 150 authentic recipes listed by country.  Recipes from Burma, Thailand, Cambodia, Vietnam, China, Hong Kong, Philippines, Indonesia, Malaysia, Brunei, and Singapore are included.

Photography:  None (simple black and white illustrations only)

Level of Cooking Skills Required:  Basic to Intermediate… Creativity and a willingness to make substitutions with local seafood are also required.

Contents:  368 pages – approximately 115 pages of recipes

Pros:  The recipes are incredibly effective in creating unigue and complex flavors with authentic ingredients and techniques true to their origins.

Cons:  Asian markets or a really good farmer’s market will be mandatory to find ingredients like cilantro with the roots still intact, water spinach, and makrut lime leaves.  Also, a good fish market is mandatory to find ingredients like fresh grouper roe and fish livers.

Favorite Recipes:  Grouper in banana leaf, spicy snapper with candlenuts, and snapper in a Malaysian curry

Verdict:  This a great cookbook for someone willing to search out specialty ingredients and fresh seafood from a well-stocked fish market.

Savoring Southeast Asia By Joyce Jue

Binding:  Large Softcover

Type of Cookbook:  A “Best Hits” of Southeast Asian cuisine, this book glimpses into the cuisines of Cambodia, Indonesia, Laos, Malaysia, Myanmar, Philippines, Singapore, Thailand, and Vietnam.  And, I do mean glimpse.  While 130 recipes may sound comprehensive,  spread over 9 cuisines it’s just enough to give you a [...]]]>

Savoring Southeast Asia
By Joyce Jue

Binding:  Large Softcover

Type of Cookbook:  A “Best Hits” of Southeast Asian cuisine, this book glimpses into the cuisines of Cambodia, Indonesia, Laos, Malaysia, Myanmar, Philippines, Singapore, Thailand, and Vietnam.  And, I do mean glimpse.  While 130 recipes may sound comprehensive,  spread over 9 cuisines it’s just enough to give you a taste of each.

Photography:  Many breathtaking shots of Asia illustrate this book in addition to the food photography.  And, the food photography is mostly top-notch.

Level of Cooking Skills Required:  Mostly basic… The real challenge for some might be obtaining specialty ingredients.

Contents:  Over 256 pages, 130 recipes and coutless photographs grace almost every page.

Pros:  Authenticity and approachabilty are the hallmark.  The recipes are relatively easy and explicit.  And, the gorgeous food photography jumps off the page, begging you to try and taste.  I was motivated to try and recreate a number of the recipes.

The “Best Hits” approach of featuring restaurant favorites of 9 countries make this a go-to book.  And, if bookshelf space is limited, this is a priceless addition to your cookbook collection.

Cons:  Recipes are listed by type (Small plates and soups, Vegetables and Salads, Rice Noodle and Breads, Main Dishes, and Sweets) instead of ethnicity.  And, there is no recipe list by country in the index.  So, looking for a particular recipe requires searching through the appropriate section.  The index could also be more thorough.

Another issue may be finding specialty ingredients.  Even in Atlanta, I might have trouble finding fresh Pandanus leaves (but, I do know that I can find the extract) or prahok (a Cambodian fish sauce).  Personally, I enjoy the challenge to seek out these ingredients by exploring every ethnic market in the city or scouring the internet.

This isn’t a comprehensive catalogue of recipes.  It is more of a scenic guidebook to Southeast Asia with recipes.  Most of the usual suspects are represented and executed astutely.  But, some countries get more attention than others.

Favorite Recipes:  Cashew Salad, Fried Shrimp with Tamarind, Stuffed Crab Soup with Bamboo Shoots, Festive Golden Rice, Stuffed Gold Purses, and Grilled Fish in Banana Leaf.

Verdict:  This is a great cookbook with beautiful photographs and authentic recipes.

Gullah Home Cooking the Daufuskie Way by Sallie Ann Robinson

Binding:  Small paperback (8.9 x 7 x .5 inches) with 170 pages

Type of Cookbook:  Regional US/Southern

Photography:  Scenic b/w photography of the region, for the most part  — only a small amount of food photography

Level of cooking skills required:  Basic cooking skills

Contents:  Numerous recipes broken down into categories (Salads, [...]]]>

Gullah Home Cooking the Daufuskie Way
by Sallie Ann Robinson

Binding:  Small paperback (8.9 x 7 x .5 inches) with 170 pages

Type of Cookbook:  Regional US/Southern

Photography:  Scenic b/w photography of the region, for the most part  — only a small amount of food photography

Level of cooking skills required:  Basic cooking skills

Contents:  Numerous recipes broken down into categories (Salads, The Garden, The River, The Yard, The Woods, Rice Dishes, Quick Meals, and Breads & Sweets) heavily spiced with stories and anecdotes.  The recipes are simple and pure.  They are not enhanced or updated.  The recipes appear to be true to their roots.   And, this is refreshing in a time when celebrity chef’s are constantly trying to reinvent the wheel.

My Verdict:  This cookbook is a real winner.  The combination of authentic recipes, rich history, and heartfelt stories make this cookbook a mandatory for any cookbook collection.