Traditional recipes

Confessions of a Picky Eater: Miami Food Tours

Confessions of a Picky Eater: Miami Food Tours

You know how sometimes you end up on a food tour even when you’re not a foodie? It’s not always about the food; it’s about the ambiance, the experience, and most importantly, the company.

Enter Miami: as I embarked upon a South Beach adventure, I hopped onto a four-hour culinary tour to experience the local flavors of southern Florida. Miami’s a huge port for 13 cruise brands and over 30 different ships (it’s the world’s largest cruise port, with more passengers traveling through its terminal than any other port in the world), and food tours are a huge point of interest for cruise passengers tacking on a weekend pre- or post-cruise to experience Latin flavors of South Beach while learning about the art deco architecture, the history, and heritage that make the flavors come alive.

One of the highlights from the tour was Abuela’s Cuban Kitchen and their Cuban pastry. The drawback about food tours is not being able to order your own dish, but the good part, of course, is getting to sample a variety and learn the back story of how the food relates to the area. Another good aspect for this selective eater is not having to eat all of it. Living up to its name, the Cuban pastry is flaky indeed, but the inside filling is made with sweetened fruit pulp. After one bite, let’s just say I’d been there, done that, and into the trash it went.

Another stop during the feast was The Café at Books and Books. The bookstore has nine locations and this one near Lincoln Road Mall boasts a quaint café. What better place to barely nibble on exotic dishes? Okay, I tried the salsa. Let’s just say it had a unique taste. Actually, the ceviche, black bean hummus, grilled corn salad, and avocado salsa were all quite good. The salsa was different than the New York City type in that it tasted a little dry but it was a nice quick bite before heading onto another destination.

Perhaps the best and most refreshing stop was The Frieze Ice Cream Factory. They’ve been around since July 4, 1987 and suffice it to say, they know a thing or two about ice cream and sorbets. Yours truly enjoyed a cookies ‘n cream scoop in a cup, but after trying a sample of the sorbet made with real fruit (various flavors include mango, raspberry, strawberry, and key lime), I’ll definitely be back.

All in all, even for picky eaters food tours are fun, educational, and entertaining. And cruising on the highway listening to the Miami Sound Machine amidst sunshine was one of those moments, in addition to the Frieze, that you just want to savor.


Savory "Omelet Inspired" Breakfast Casserole

Sometimes weekend mornings can be very busy for me. Even on those days on the weekend when we actually don’t have a football / baseball / basketball / softball / cheer / track event. We have a big family, and sometimes making one omelet for each of my family members (or something like that) will leave me in the kitchen for way longer than I like, no matter how much I love cooking. I love to spend time with my family and eat together, enjoying one another’s company.

So a while back I decided to try a breakfast casserole, inspired by all the things I love in an omelet – and maybe a few extras. Of course it’s evolved a little from the initial time I made it. I also made this last year for Thanksgiving morning with my Pumpkin Spice Bread Muffins and a pot of coffee and it was a hit. This would be great to prepare the night before Christmas, and just heat and serve Christmas morning after everyone is done unwrapping presents!

There’s a lot of ingredients in here, some you can switch out for others for those picky eaters in your life. I like to eat it as is, my older sons and husband like it with hot sauce or salsa. I believe one time I sliced up some avocado and served it with the slices on top and some sour cream and salsa. Just like an omelet! However you like it, serve it or switch it up, it’s definitely a different take on breakfast or brunch than the average scramble and pancakes.


  • A mum's super simple recipe for garlic bread casserole has gone viral
  • The woman layers garlic bread and mince meat with sauce in a pan with cheese
  • She says her kids love it and other parents said their picky eaters might too

Published: 01:27 BST, 23 April 2021 | Updated: 01:30 BST, 23 April 2021

A mum's simple recipe for garlic bread casserole has taken the internet by storm - with thousands of parents promising to recreate the easy dish at home.

The dish was posted in a cheap meals ideas group on Facebook and was an instant crowd pleaser, attracting 3500 shares and thousands of reactions in just 24 hours.

The recipe calls for a loaf, or slices of cheesy garlic bread, 500grams of beef mince, pasta sauce and grated cheese.

A mum's super easy recipe for garlic bread casserole has gone viral

The mum simply layers garlic bread with mince and pasta sauce then tops it off with cheese

The dish takes about 20 minutes to prepare and 20 minutes in the oven baking, according to the mum.

She simply lined the bottom of a casserole tin with slices of cheesy garlic bread before setting it aside to make the beef mixture.

The mum started by browning off the mince in a pan before adding a jar of pasta sauce to it.

Once the sauce was stirred through she poured the warm meat mixture on top of the garlic bread.

She then topped it with a generous layer of cheese before putting it in the oven at 150C for 20 minutes.

'The kids absolutely love it,' she said in reference to her three teenagers.

The mum served the casserole with some steamed beans.

The dish takes just 20 minutes to finish off in the oven once constructed

To make the meat mixture the mum mixes a tomato-based pasta sauce with beef mince

And people from all of the US, Australia and the UK commented to say they were eager to try the recipe.

'We are going to call it simple lasagne, it looks picky eater friendly,' one man said, renaming it.

'This looks so good though,' another woman said.

'I think my picky eater might just love this,' said another.

One woman she makes something similar - but it individual portions for her family - using a muffin tin with one piece of garlic bread at the bottom.

One person asked if the bread, at the bottom of the dish 'gets soggy'.

She says her picky eaters love the easy-to prepare meal

'I think it would be the consistency of French toast, but savoury,' one woman said.

And the home cook who shared the recipe said it is easy to avoid soggy bread, if you don't like it.

'My kids don't like it crispy, but if they did I would cook the bread in the oven for ten minutes and then put the meat and cheese on and back in for ten minutes,' she said.

Another person said she wanted to try it at home 'with a layer of sour cream or ricotta between the bread and the meat'.

Another woman said she would sneak some vegetables into the meat mixture.


RELATED ARTICLES

Fast and Furious: Quick eaters are more likely to put other people and projects before themselves

People who barely breathe while inhaling their food are typically great a multi-tasking and meeting deadlines.

Unlike slow eaters, those who eat quickly are more likely to put other things and other people before themselves.

While they make great partners because of their giving nature, many fast eaters don't take enough time for themselves or focus on their own needs as often, which can turn out to be an issue in the long wrong.

Special place for everything: People who organize their food crave order and have issues with being flexible

If you are someone who makes it a point to separate the different foods on your plate, so they don't touch, order is an important part of your life.

Those who organize their plates are typically very organized and neat in their daily lives. While they are great at keeping their houses and desks tidy, they have trouble letting others share the responsibilities because they like things done a certain way.

Organizers may have issues with flexibility and should make and effort to loosen up.

Taking turns: People who only eat one food at a time pay attention to detail and are known to be methodical in their everyday lives

People who only eat one food at a time also have issues with flexibility. Most isolationist eaters are task-oriented and methodical, giving great attention to detail in everything they do.

However, they are often set in their ways. People who eat their food in this manner hate change and often have trouble just going with the flow.

Spreading the love: People who mix their food together love to experiment are always up for trying new things

If you are someone who likes to scoop a bit of everything and mix it together before you take you first bite, you are open to new things and like to experiment in your own life.

People who mix their food are outgoing and often have strong relationships with their friends, and they are comfortable taking on responsibility.

However, with so many things on their plate, they often over-commit and have trouble prioritizing what should be done first. Mixers may also have issues with concentration

Excuse you? If you make noise when you eat, you are a free spirit you doesn't care what others think

People who happily chew their food loudly, slurp their soup, or make other odd noises while eating are undoubtedly free spirits who don't take other people's opinions to heart.

People who eat their food this way are often straightforward in their everyday lives as well.

And because oversharers aren't overly concerned with the thoughts of those around them, some may think they are mannerless or rude, which isn't always the case.

'You can fake a food habit … but eventually, the instincts will kick in,' Juliet told Divine Caroline.

Piece by piece: People who cut up all of their meat before they start eating are always looking to the future

Those who cut up all of their food before they start eating are strategic and forward thinking. They always appear to be at least one step ahead of everyone else.

Preparers have big dreams and often relish in planning and looking towards the future, however, because of this people who eat in this manner struggle to enjoy the present.

When looking for someone to share their lives with, these types of people look for others who are also goal oriented.

Unique palate: People who are adventurous with their food choices are brave and outgoing

If you are always looking for the next great culinary experience and are always willing to try exotic new foods, you are someone who enjoys taking risks.

You undoubtedly crave adventure if every aspect of your life, and people see you as brave and outgoing.

Adventurous eaters are unique, open-minded and almost never boring, however, they need to be careful not to intimidate others who don't share your adventurous nature.

Specific request: Picky eaters are comfortable with who they are and what they like

When dining out, people who inquire about the menu or ask for the food to be prepared in a specific way may come off as picky, however, they are often comfortable with who they are and what they want.

Picky eaters are curious people who crave knowledge and have no problems asking questions if it helps they stay in their comfort zone.

And while it is great to know what you want in live, picky eaters should try and push themselves to try something new every one in a while.

'You can’t single out one food habit as altogether negative there are always pros and cons to every behavior,' Juliet told Divine Caroline.


Ingredients for Street Style Grilled Hot Dogs:

  • 1 package Hebrew National® All-Beef Franks
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, cut into thin strips
  • 4 cloves garlic, minced
  • 1 small red bell pepper, sliced into thin strips then cut in half
  • 1 small green bell pepper, sliced into thin strips then cut in half
  • 1 jalapeño pepper, finely chopped (with seeds)
  • Himalayan sea salt
  • fresh ground pepper
  • hot dog buns
  • ketchup
  • mustard

Books

These are books from my library, organized by date and beginning with the most recent. Books without publication dates are listed last. My library contains books of all sorts, whether guides, recipe collections, histories of individual restaurants, memoirs, academic studies, classroom texts, or industry trade books. I proudly count myself among the few who collect obsolete restaurant guide books.

Franchise: The Golden Arches in Black America. Marcia Chatelain. Liveright Publishing, 2021.

Lost Restaurants of Miami. Seth H. Bramson. American Palate/The History Press, 2020.

Dining Out: A Global History of Restaurants. Katie Rawson and Elliott Shore. Reaktion Books, Ltd., 2019.

Hotbox: Inside Catering, the Food World’s Riskiest Business. Matt Lee and Ted Lee. Henry Holt and Co., 2019.

Lost Restaurants of Chicago. Greg Borzo. American Palate/The History Press, 2018.

Lost Restaurants of St. Louis. Ann Lemons Pollack. American Palate/The History Press, 2018.

May We Suggest: Restaurant Menus and the Art of Persuasion. Alison Pearlman. Surrey Books/Agate Imprint, 2018.

Popovers and Candlelight: Patricia Murphy and the Rise and Fall of a Restaurant Empire. Marcia Biederman. State Univ. of New York Press/Excelsior Editions, 2018.

Dining Out in Boston. James C. O’Connell. University Press of New England, 2017.

The Culinarians: Lives and Careers from the First Age of American Fine Dining. David S. Shields. Univ. of Chicago Press, 2017.

The Lunch Box, Crossroads of Williamsburg. Anthony J. Thomas Jr. Off the Common Books, 2017.

Road Food. Jane & Michael Stern. Clarkson Potter, 10th edition, 2017.

The Ethnic Restaurateur. Krishnendu Ray. Bloomsbury, 2016.

Restaurant Republic: The Rise of Public Dining in Boston. Kelly Erby. Univ. of Minnesota, 2016.

Ten Restaurants That Changed America. Paul Freedman. Liveright/W. W. Norton, 2016.

Lost Restaurants of Denver. Robert & Kristen Autobee. American Palate/The History Press, 2015.

Lost Restaurants of Louisville. Stephen Hacker & Michelle Turner. American Palate/The History Press, 2015.

Front of the House: Restaurant Manners, Misbehaviors and Secrets. Jeff Benjamin with Greg Jones. Burgess Lea Press, 2015.

To Live and Dine in Dixie. Angela Jill Cooley. Univ. of Georgia Press, 2015.

Duncan Hines: How a Traveling Salesman Became the Most Trusted Name in Food. Louis Hatchett. Univ. Press of Kentucky, 2014.

Behind the Kitchen Door. Saru Jayaraman. ILR Press/Cornell Univ. Press, 2013.

Historic Restaurants of Washington D.C. John DeFerrari. American Palate/The History Press, 2013.

Repast: Dining Out at the Dawn of the New American Century, 1900-1910. Michael Lesy and Lisa Stoller. W. W. Norton & Co., 2013.

Smart Casual: The Transformation of Gourmet Restaurant Style in America. Alison Pearlman. Univ. of Chicago Press, 2013.

Soul Food: The Surprising Story of an American Cuisine One Plate at a Time. Adrian Miller, Univ. of North Carolina Press, 2013.

The Supper Club Book: Celebration of a Midwest Tradition. Dave Hoekstra. Chicago Review Press, 2013.

The White Spot Cookbook. Kerry Gold. Figure Publishing, 2013.

Menu Design in America: A Visual and Culinary History of Graphic Styles and Design, 1850-1985. Jim Heimann, Steven Heller, John Mariani. Taschen, 2011.

Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920. Andrew P. Haley. Univ. of North Carolina Press, 2011.

Sweet and Sour: Life in Chinese Family Restaurants. John Jung. Yin and Yang Press, 2010.

Appetite City: A Culinary History of New York. William Grimes. North Point Press, 2009.

Chop Suey: A Cultural History of Chinese Food in the United States. Andrew Coe. Oxford Univ. Press, 2009.

Dirty Dishes: A Restaurateur’s Story of Passion, Pain, and Pasta. Pino Luongo and Andrew Friedman. Bloomsbury, 2009.

The Fortune Cookie Chronicles: Adventures in the World of Chinese Food. Jennifer 8. Lee. Twelve, 2009.

The Hungry Cowboy: Service and Community in a Neighborhood Restaurant. Karla A. Erickson. Univ. Press of Mississippi, 2009.

Republic of Barbecue: Stories Beyond the Brisket. Elizabeth S. D. Engelhardt. Univ. of Texas Press, 2009.

Save the Deli. David Sax. Houghton Mifflin Harcourt, 2009.

Seattle’s Historic Restaurants. Robin Shannon. Arcadia Press, 2008.

Setting the Table: The Transforming Power of Hospitality in Business. Danny Meyer. Harper, 2008.

Waiter Rant. Anon “The Waiter.” Ecco/HarperCollins, 2008.

Cafe Indiana: A Guide to Indiana’s Down-Home Cafes. Joanne Raetz Stuttgen. Univ. of Wisconsin Press, 2007.

The Restaurants Book: Ethnographies of Where We Eat. David Beriss and David Sutton, eds. Berg, 2007.

Service Included: Four-Star Secrets of an Eavesdropping Waiter. Phoebe Damrosch. William Morrow/HarperCollins, 2007.

Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. Bill Buford. Alfred A. Knopf, 2006.

Romany Marie: The Queen of Greenwich Village. Robert Schulman. Butler Books, 2006.

When Everybody Ate at Schrafft’s. Joan Kanel Slomanson. Barricade Books, 2006.

The Perfectionist: Life and Death in Haute Cuisine. Rudolph Chelminski. Gotham Books, 2005.

Cafe Wisconsin: A Guide to Wisconsin’s Down-Home Cafes. Joanne Raetz Stuttgen. Univ. of Wisconsin Press, 2004.

Eating My Words: An Appetite for Life. Mimi Sheraton. William Morrow/HarperCollins, 2004.

England Eats Out: 1830-Present. John Burnett. Pearson Education Limited, 2004.

Googie Redux: Ultramodern Roadside Architecture. Alan Hess. Chronicle Books, 2004.

Honk for Service: A Man, a Tray and the Glory Day of Drive-Ins. Lou Ellen McGinley with Stephanie Spurr. Tray Day Publishing, 2004.

London Caffs. Edwin Heathcote, photographs by Sue Barr. Wiley-Academy, 2004.

Tray Chic: Celebrating Indiana’s Cafeteria Culture. Sam Stall. Guild Press-Emmis Publishing, 2004.

California Dish: What I Saw (and Cooked) at the American Culinary Revolution. Jeremiah Tower. Free Press, 2003.

Cleveland Food Memories. Gail Ghetia Bellamy. Gray & Company, Publishers, 2003.

Eating Out in Europe: Picnics, Gourmet Dining and Snacks Since the Late Eighteenth Century. Marc Jacobs and Peter Scholliers, eds. Berg, 2003.

Minnesota Eats Out: An Illustrated History. Kathryn Strand Koutsky and Linda Koutsky. Minnesota Historical Society Press, 2003.

The Automat: The History, Recipes, and Allure of Horn & Hardart’s Masterpiece. Lorraine B. Diehl and Marianne Hardart. Clarkson, Potter Publishers, 2002.

Fast Food Nation: The Dark Side of the All-American Meal. Eric Schlosser. Harper Perennial, 2002.

Roadfood: The Coast-to-Coast Guide to 500 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners & Much More. Jane and Michael Stern. Broadway Books, 2002.

Stuffed: Adventures of a Restaurant Family. Patricia Volk. Alfred A. Knopf, 2002.

Tea at the Blue Lantern Inn: A Social History of the Tea Room Craze in America. Jan Whitaker. St. Martin’s Press, 2002.

The Higbee Company and the Silver Grille. Richard E. Karberg with Judith Karberg and Jane Hazen. Cleveland Landmarks Press, Inc., 2001.

Kitchen Confidential. Anthony Bourdain. Harper Perennial, 2001.

Waiting: The True Confessions of a Waitress. Debra Ginsberg. Perennial, 2001.

Bar and Restaurant Logos. David E. Carter, ed. HBI/HarperCollins Publishers, 2000.

Extreme Restaurants. Birgit Krols, translated by Gunter Segers. Tectum Publishers, 2000.

The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Rebecca L. Spang. Harvard Univ. Press, 2000.

Selling Steakburgers: The Growth of a Corporate Culture. Robert P. Cronin. Guild Press of Indiana, Inc., 2000.

Fast Food: Roadside Restaurants in the Automobile Age. John A. Jakle & Keith A. Sculle. Johns Hopkins Univ. Press, 1999.

On the Town in New York: The Landmark History of Eating, Drinking, and Entertainments from the American Revolution to the Food Revolution. Michael and Ariane Batterbury. Routledge, 1999.

“A Woman’s Place Is in the Kitchen”: The Evolution of Women Chefs. Ann Cooper. Van Nostrand Reinhold, 1998.

Beyond Toasted Ravioli: A Tour of St. Louis Restaurants. Joe Pollack and Ann Lemons Pollack. Virginia Publishing Company, 1998.

Dining Out: Secrets from America’s Leading Critics, Chefs, and Restaurateurs. Andrew Dornenburg and Karen Page. John Wiley & Sons, Inc., 1998.

Justine’s: Memories & Recipes. Janet Stuart Smith. Wimmer Cookbooks, 1998.

May I Take Your Order?: American Menu Design, 1920-1960. Jim Heimann. Chronicle Books, 1998.

Golden Arches East: McDonald’s in East Asia. James L. Watson, ed. Stanford Univ. Press, 1997.

Selling ’em by the Sack: White Castle and the Creation of American Food. David Gerard Hogan. NYU Press, 1997.

Car Hops and Curb Service: A History of American Drive-In Restaurants, 1920-1960. Jim Heimann. Chronicle Books, 1996.

The World of the Paris Cafe: Sociability among the French Working Class, 1789-1914. W. Scott Haine. The Johns Hopkins Press, 1996.

The Four Seasons: A History of America’s Premier Restaurant. John Mariani with Alex Von Bidder. Crown Publishers, Inc., 1994.

The French Cafe. Marie-France Boyer, photographs by Eric Morin. Thames & Hudson, 1994.

American Diner, Then and Now. Richard J. S. Gutman. Harper Perennial, 1993.

Hamburger Heaven: The Illustrated History of the Hamburger. Jeffrey Tennyson. Hyperion, 1993.

A la Carte: A Tour of Dining History. Lou Greenstein. Glen Cove PBC International, Inc., 1992.

Fanny at Chez Panisse: A Child’s Restaurant Adventure with 46 Recipes. Alice Waters, with Bob Carrau and Patricia Curtan. Illustrated by Ann Arnold. HarperCollins, 1992.

Restaurants That Work: Case Studies of the Best in the Industry. Martin E. Dorf. Whitney Library of Design, 1992.

The African-American Travel Guide. Wayne C. Robinson. Hunter Publishing Inc., 1991.

America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments That Have Fed Us for 350 Years. John Mariani. William Morrow & Co., 1991.

Dishing It Out: Waitresses and Their Unions in the Twentieth Century. Dorothy Sue Cobble. Univ. of Illinois Press, 1991.

Recycled As Restaurants: Case Studies in Adaptive Reuse. Virginia Croft. Whitney Library of Design, 1991.

Tea and Taste: The Glasgow Tea Rooms, 1875-1975. Perilla Kinchin. White Cockade, 1991.

From Boarding House to Bistro: The American Restaurant Then and Now. Richard Pillsbury. Unwin Hyman, 1990.

Food and Beverage Service. Bruce H. Axler and Carol A. Litrides. John Wiley & Sons, 1990.

The New Economics of Fast Food. Robert L. Emerson. Van Nostrand Reinhold, 1990.

Dining Out: A Sociology of Modern Manners. Joanne Finkelstein. NYU Press, 1989.

Ekiben: The Art of the Japanese Box Lunch. Junichi Kamekura, Mamoru Watanabe, Gideon Bosker. Chronicle Books, 1989.

Luncheonette: Ice Cream, Beverage, and Sandwich Recipes from the Golden Age of the Soda Fountain. Patricia M. Kelly, ed., illustrated by Carol Vidinghoff. Crown Publishers Inc., 1989.

Restaurant Reality: A Manager’s Guide. Michael Lefever. John Wiley & Sons, 1989.

What’s Cooking at Moody’s Diner: 60 Years of Recipes and Reminiscences. Nancy Moody Genthner, edited by Kerry Leichtman. Dancing Bear Books, 1989.

The Boston Globe Restaurant Book. Robert Levey. The Globe Pequot Press, 1988.

Mariani’s Coast-to-Coast Dining Guide. John Mariani, ed. Times Books, 1986.

Orange Roofs and Golden Arches: The Architecture of American Chain Restaurants. Philip Langdon. Alfred A. Knopf, 1986.

The English Pub. Andy Whipple and Rob Anderson. Viking Penquin Inc., 1985.

Googie: Fifties Coffee Shop Architecture. Alan Hess. Chronicle Books, 1985.

Roadside Empires: How the Chains Franchised America. Stan Luxenberg. Viking, 1985.

Cafes and Cabarets of Montmartre. Mariel Oberthur, translated by Sheila Azoulai. Peregrine Smith Book/Gibbs M. Smith, Inc., 1984.

Cincinnati’s Finest Restaurants. Robert Turizziani. M. R. Cahill Company, 1982.

The Russian Tea Room Cookbook. Faith Stewart-Gordon and Nika Hazelton. Richard Marek, 1981.

Entertaining with Style: Recipes from Great American Restaurants. Philip Morris Inc. for Benson & Hedges, 1980.

American Diner. Richard J. S. Gutman and Elliott Kaufman. Harper & Row Publishers, 1979.

Where to Eat in America. New Edition. William Rice and Burton Wolf, eds. Random House, 1979.

100 Recipes from 100 of the Greatest Restaurants. Pat Jester, ed. Philip Morris Inc. for Benson & Hedges 100’s, 1978.

The All New Underground Gourmet: The Classic Guide to Budget Dining in New York. Milton Glaser and Jerome Snyder. Simon & Schuster, 1977.

Grinding It Out: The Making of McDonald’s. Ray Kroc with Robert Anderson. Henry Regnery Co., 1977.

Holiday Magazine Award Cookbook. Charlotte Turgeon, ed. The Curtis Publishing Company, 1976.

Planning Profits in the Food and Lodging Industry. Peter Dukas. Cahners Books, 1976.

Menus: Analysis and Planning. Lothar A. Kreck. CBI Publishing Co., Inc., 1975.

My Life as a Restaurant. Alice May Brock. The Overlook Press and The Bookstore Press, 1975.

Focus on . . . adding eye appeal to foods. Bruce H. Axler. ITT Educational Publishing, 1974.

Focus on . . . practical wine knowledge. Bruce H. Axler. ITT Educational Publishing, 1974.

Focus on . . . showmanship in the dining room. Bruce H. Axler. ITT Educational Publishing, 1974.

The Revised New Orleans Underground Gourmet. Richard H. Collin. Simon & Schuster, 1973.

The Colony Cookbook. Gene Cavallero, Jr. and Ted James. The Bobbs Merrill Company, Inc., 1972.

The L. A. Gourmet: Favorite Recipes from Famous Los Angeles Restaurants. Jeanne Voltz and Burks Hamner. Doubleday & Co., 1971.

The San Francisco Underground Gourmet. R. B. Read. Simon & Schuster, 1969.

The Guide to Convenience Foods: How to Use, Plan, Prepare, Present. Patterson Publishing Co. Inc., 1968.

Delmonico’s: A Century of Splendor. Lately Thomas. Houghton Mifflin Co., 1967.

Great Restaurants of the United States and Their Recipes. Kay Daniel Picot. Leonce Picot, ed. Illustrated by Al Kocab. Research Unlimited, Inc., 1967.

Massachusetts: A Guide to Good Eating. Massachusetts Restaurant Service Corp., 1965.

A Cook’s Tour of San Francisco: The Best Restaurants and Their Recipes. Doris Muscatine. Charles Scribner’s Sons, 1963.

Blueberry Hill Menu Cookbook. Elsie Masterson. Vail-Ballou Press, Inc., 1963.

Glow of Candlelight: The Story of Patricia Murphy. Patricia Murphy. Prentice-Hall, 1961.

Great Restaurants of America. Ted Patrick and Silas Spitzer. Drawings by Ronald Searle. Bramhall House, 1960.

Interiors Book of Restaurants. William Wilson Atkin and Joan Adler, eds. Whitney Library of Design, 1960.

The Diners’ Club Cookbook: Great Recipes from Great Restaurants. Myra Waldo. Gramercy Publishers, 1959.

I Want to Be a Restaurant Owner. Carla Greene. Children’s Press, 1959.

Fine Bouche: A History of the Restaurant in France. Pierre Andrieu, translated by Arthur L. Hayward. Cassell and Company Ltd., 1956.

Gancel’s Encyclopedia of Modern Cooking. Chef’s Reference. J. Gancel. 11th edition. Radio City Book Store, 1956.

The Longchamps Cookbook: Wherein Are Revealed Some of the Culinary Secrets That Have Made Longchamps Restaurants Famous. Max Winkler. Harper & Bros., 1954.

The Second Ford Treasury of Favorite Recipes from Famous Eating Places. Nancy Kennedy, comp. Simon & Schuster, 1954.

The Waiters. William Fisher. Signet Books, 1953.

Papa’s Table d’Hote. Maria Sermolino. J. B. Lippincott Company, 1952.

Vittles and Vice: an extraordinary guide to what’s cooking on Chicago’s Near North Side. Patricia Bronte. Henry Regnery Co., 1952.

The Ford Treasury of Favorite Recipes from Famous Eating Places. Nancy Kennedy, comp. Simon & Schuster, 1950.

Gourmet’s Guide to Good Eating. Published by Gourmet magazine, distributed by Garden City Publishing Co., 1948.

Adventures in Good Eating. Duncan Hines. Adventures in Good Eating, 1947.

The Colony: Portrait of a Restaurant — and Its Famous Recipes. Iles Brody. Greenberg, 1945.

Home at the Range with George Rector. George Rector. Rector Publishing Co., 1939.

Eating Around San Francisco. Ruth Thompson and Chef Louis Hanges. Suttonhouse Ltd., 1937.

Serving Food for Profit: The Tea Room and Coffee Shop. Woman’s Institute, 1932 (1946 ed.).

Dining in New York. Rian James. John Day Company, 1930 (revised edition, 1931).

The Secret of Successful Restaurants. Alice Foote MacDougall. Harper & Bros., 1929.

Salads and Sandwiches and Specialty Dishes for Restaurants and Tea Rooms. Emory Hawcock. Harper & Brothers, 1928.

Restaurant Management: Principles and Practice. J. O. Dahl. Harper & Bros., 1927.

Tea Room and Cafeteria Management. R. N. Elliott. Little, Brown & Co., 1927.

Ideas for Refreshment Rooms. John Willy, 1923.

Cooking for Profit: A New American Cook Book. 3rd ed. Jessup Whitehead. Jessup Whitehead & Co., Publishers, 1893.

————-
The Ford Times Cookbook: Favorite Recipes from Popular American Restaurants. Nancy Kennedy, comp. Simon & Schuster, n.d. (1968).

The Soda Fountain and Luncheonette in the Restaurant. The Liquid Carbonic Corp., n.d.

The Story of the Tam o’Shanter Inn. Linda Cirigliano. Lawry’s Restaurants, n.d.

A Treasury of Favorite Recipes from Lazarus. “Carmel Appetite.” no date, no publisher.


Cheesy Garlic Bread

You ever make something so easy and simple that when someone asks you for the recipe you just feel silly giving it. It’s literally the easiest thing. That’s how I feel about this Cheesy Garlic Bread.

This bread is basically a staple in my house. If I make spaghetti, ghoulash, chicken alfredo pasta, or any other assortment of meals that are traditional staples – you can guarantee that this bread is being made too. It’s also the one thing that every single member of my family will eat, from the vegetarian to the health conscious to the picky littles. They all love the bread.

Many of my friends and family will come to eat dinner with us, or visit during different time of day I’ll often offer leftovers for them to try. No matter how good my spaghetti is they just go crazy for the bread. And then they just figure the recipe can be found on my blog. It’s almost embarrassing every time I tell them no, this particular recipe isn’t there. I honestly never thought to add it because it’s so easy breezy. So here I am, typing out the recipe for those very special people – and for you too!

There’s no strict measurements, to be honest I’m guessing at most of them. I just do a shake of this and a handful of that. I usually choose French or Italian bread loaves, although you can use Sourdough or a wheat variety as well. Sometimes I’ll pick up the other French or Italian loaves that have the herbs in the crust or the flakier crust, but this time I chose something simpler. A sweet French bread loaf is a classic and is guaranteed to be delicious.

Now, if you’re like me you might be shopping for the week instead of just that day when you pick up your bread loaf. I always buy them freshly baked from the bakery, so they’re typically in the paper packaging with one side exposed. I find if you leave them in that packaging for more than 12-15 hours the bread hardens. I keep it in the paper packaging, then place it in a plastic grocery bag and tie it in a knot. This helps prolong the softness of the bread for a few days, however there’s nothing quite like freshly baked bread.

Also important, a good serrated bread knife. This is a key investment, because a dull knife will pull and break your bread and you’ll be left with a headache – that still tastes great. So get some good knives!

Delicious tasting, quality butter is also very important. It’s definitely one of the highlights of the recipe and you can absolutely taste the difference. Be sure to use real (quality) butter for this, not margarine. I prefer to use salted butter, but because of the garlic salt that’s also used in this recipe, it can quickly get too salty for some people. For that reason unsalted butter is completely fine.

Since this is a quick recipe that I make, usually while noodles are boiling right before a dish is complete, I use mostly dried ingredients and seasonings. It’s important to use good quality ingredients to really bring the flavor out. While cheap garlic salt or dried herbs might be okay for some recipes, I definitely recommend splurging for the good stuff to keep stocked in your pantry. It really makes a world of difference!

The cheese is important in this recipe as well. Too much and it will be an oily mess. I wrote Mozzarella into the ingredients because it’s ultimately my favorite, but I’ve also used Cheddar mixed with Mozzarella or Monterey Jack cheese as well. A good melty cheese with a flavor you love is what’s important. Mozzarella is a classic.

A quick drizzle of your favorite olive oil over the top of all the butter, seasonings and cheese really helps to transform this bread into something truly special. Don’t skip this step!

Oven temperatures do vary, but once the crust is a slightly crisp and golden color and the cheese is beautifully melted is when your bread is perfect. Let it cool before cutting in, being sure to swat little hands from grabbing before it’s ready (trust me on this).

Cheesy, buttery, melted goodness. It’s so easy, too!

If your kids like helping in the kitchen, making this bread is a great task to give to them. Mine, however, like to steal the grated cheese. Hey, I have to pick my battles.

My favorite way to serve this bread is with a big plate of spaghetti. Mr. Harris insists on having a huge pot of spaghetti at least 2-3 times a month, so this bread and a side salad are what helps me get past the monotony of repeated meals. I’m one that likes to experiment and have new things constantly, but when the family loves those tried and true traditional dinners, what can you do?


Poke Fish With Opihi

Two years since my last review I revisited Helena's, this time with my family. With four people in the party it would be easier to tackle traditional Hawaiian luau cuisine with Combo D plus side dishes. As my parents aren't super fond of waiting in line I had to tell them the story of my experience here and why I thought that the line was worth the wait. Luckily they didn't have to wait too long as we were seated within 20 minutes. It was more frustrating finding nearby parking as everyone took all the good spots!

MENU D (Kalua Pig, Lomi Salmon, Pipikaula Short Rib & Luau Squid - $23 with 2 scoops rice).
My favorite dish was the luau squid, followed by the pipikaula short rib, lomi salmon and kalua pig. There was a bit more coconut flavor in the luau squid compared to my last visit. Pipikaula ribs are still excellent. Lomi salmon still tasted good in poi and the kalua pig was dry and a little bland compared to Filipino lechon standard.

If I were to rate based on Menu D alone this would be downgraded to four stars. However a lot of the additional side dishes stood out.

1. Fried Butterfish collar ($6). One of my favorite parts of a fish is the collar due to that part of the fish being so flavorful. I know that it's the fatty part of the fish , but if you know me my most favorite parts of the fish ARE the fatty parts! I like that the collar was in a filet form, was chopped into small pieces for easy consumption and it was fried to perfection. One of the best fish collar dishes I've ever consumed! Future visits will have this dish and I can forgo the rest of Menu D just to eat butterfish collar and rice.

2. Poke Fish with Opihi ($6.50). Opihi is a water snail. It's usually eaten raw or with poke . This dish was okay and I thought the lomi salmon was better than this. I also had better poke in the mainland.

3. Starches. My family enjoyed the long rice chicken ($4.50). It reminded them of the Filipino dish sinigang due to the ginger but with glass noodles and little bits of shredded chicken. My family hopes to replicate the recipe one day as this would make an awesome dish if one is sick! The macaroni salad ($2.50) was also good and I like how this version of mac salad is more peppery and less sweet. The rest of my family still doesn't like poi even when they put it on top of their lomi salmon or poke . I guess I have to accept that I'm still the family member most willing to try and like unusual food.

4. Dessert. My mom really loves the haupia. It reminds her of a Filipino glutinous rice dessert sapin-sapin. I think this dessert is part of the "native delights" found on many party platters, but there is something to be said about Hawaiian haupia (mainly that I've liked every version of haupia and I don't like Filipino sapin-sapin).

I'm writing this review update with the butterfish collar still fresh on my mind. It's one of the best fish dishes I've ever had, and this is considering I've eaten my fair share of raw and cooked fish . Subsequent visits I'll have to make my own "custom" menu of the beef stew, butterfish collar, pipikaula ribs and luau squid with rice, macaroni salad and long rice chicken as the starches.

Others will see how you vote!

  • Steph C.
  • Los Angeles, CA
  • 3974 friends
  • 3860 reviews
  • 96 photos
  • Elite ’21

If you're looking for an affordable, comprehensive Hawaiian feast, I doubt you can do much better than Helena's. This is an iconic Honolulu restaurant where you can get a full spread of homey Hawaiian fare for prices low enough to justify the cash only policy. It's a casual spot in a strip mall with limited parking, and it seems to be quite popular.

I went with my family for an early lunch on our way from the airport to Waikiki. It was packed at 11:30 on a Thursday, and we waited on one of the benches outside. The wait was relatively painless--about fifteen minutes for our party of five. I'm guessing this place turns tables pretty fast. The interior felt kind of like a cafeteria, with easy-to-clean tables and stackable chairs. The decor was minimal--just some heavy accolades framed on the walls. Service was fast and perfunctory. Food came out right away, while soft drinks, oddly, did not. It took some effort to get anyone's attention when we wanted to order more food, but we were able to get what we needed in a reasonable amount of time. And to be fair, this isn't really a full service restaurant. Check-out is at the register.

The food ranged from good to excellent, and I loved how easy it was to share everything we wanted from the menu for less than $100 (the only reason it even tipped $50 was that we got two large orders of the short ribs, which are by far the most expensive item at $15.50 a plate). We got the Menu D combination, which included several house specialties: kalua pig, lomi salmon, pipikaula short ribs, luau squid, and choice of poi or rice. We supplemented with poke fish with opihi , fried butterfish collar, laulau, chicken long rice, macaroni salad, and two extra orders of the short ribs. Haupia, onions, and salt were included, as was a bottle of chili pepper water set at our table. Portions were small, and I liked them that way. It was fun to taste everything without ordering way too much.

My favorite items were the lau lau, the lomi salmon, and the macaroni salad. I liked the hearty kalua pig, but the lau lau was even better, the pork tender and juicy, wrapped up in those soft, earthy leaves that dissolved into the meat. The lomi salmon was refreshing and flavorful, with nice hunks of salmon and vibrant tomato. Macaroni salad was my favorite side, in part because I apparently can't get into poi (I tried and disliked it eons ago, when I was a picky eater, but I guess it's still weird!), in part because it was legitimately fantastic. I also liked the fried butterfish collar, which was nice and crispy with meaty, smoky flesh. The chicken long rice was a winner, too, tasty and soothing, if unreasonably difficult to eat, the long rice too slippery to pick up easily with anything but a large spoon, or just an open mouth at the rim of a bowl.

I wasn't a huge fan of the poke --not especially fresh--or the luau squid--a little strange, with small hunks of squid drowning in an aggressive green coconut sauce. I also thought the short ribs could've been better. They tasted good, but they weren't the most tender. I had better short ribs off a truck on this same trip. That said, I enjoyed them with the sweet crunchy onions and Hawaiian salt, a superb combination that made everything else taste better, but especially the beef. We got extra helpings of these onions and ate every last sliver.

Lunch ended with the complimentary haupia, which came, oddly enough, plated with the onions. This was a creamy, addictive coconut milk jello, light and lightly sweet.

I didn't love everything I ate here, but I did love Helena's, and would definitely come back on future trips to Oahu. This was a fast, cheap meal packed with Hawaiian delicacies, well worth a short wait and an afternoon of onion breath.


Best Of :: Food & Drink

Dear Chowdog: Friends are coming to visit. Picky people. Very discerning about their food. From Los Angeles. Always quoting Zagat this, Zagat that. Snobby bastards. They love Asian cuisine, natch, but they insist as much upon scene as sashimi. I mean, God forbid they just sit down and enjoy a meal with a little conversation, but no, these sybarites have to be simultaneously stimulated visually, audibly, orally, and gastronomically. Where can I take them for dinnerç Signed, Anxious in AventuraDear Anxious: Sushisamba Dromo is the only place guaranteed to please pampered voluptuaries such as these. After all, the dynamic fusion of Japanese, Brazilian, and Peruvian cuisine is unique even to the most jaded of Los Angelenos. Let them try to find lobster ceviche with mango and lime, or torched salmon tiraditos, or yellowtail carpaccio with black truffle oil back where they come from. Or a churrasco platter with hangar steak, chorizo, rib eye, pork, linguia, and malagueta pepper oil. Or as scintillating a sake selection, or as colorful a Cosplayer club scene, or as boisterous a party as the one that takes place here nightly. Best part: When you travel west and return the visit, you can comment on how the L.A. dining landscape seems . a little on the dull side.

Carb-cravers, head to Little Havana. That’s where you’ll find Bon-Bon Bakery, which has been cranking out the baked stuff in Miami for 40 years. Here they sell hot Cuban bread straight from the oven. They also sell a variety of other breads with quirky names only Cubans could have come up with. In most cases, the names refer to their shape -- patines, for example, which translates to roller skates, and bonetico, which means little bonnet. For bread devotees with a sweet tooth, here’s a real treat: pan de gloria (“glory bread”). They got it right when they named this one: sweet bread made with eggs, milk, and sugar. Another sweet bread for sale is the kind used to make medianoches. Here’s something else that’s sweet: The bread here is dirt-cheap. Dig through your pocket for loose change and you’ll be able to walk out with the goodies, which cost between 25 cents and $1 each.

The five or so authentic Chinese places in town have been done to death. Just Google "Chinese" and "Miami" and the names come up again and again. Lung Gong is authentic. Kon Chau's got dim sum on lock. But which restaurant is most Miami? Jamaica Kitchen — no doubt. Enter its nook of the Sunset West Shopping Center and find yourself in a whirl of homemade soups (made daily), patties, and a curry goat that will make you do a backflip. But something odd about the menu draws you to a totally different place: the pork and hamchoy (a preserved mustard green), the suey mein (a noodle soup featuring a crazy egg roll stuffed with pork and shrimp — $10 per quart). Or perhaps you are drawn to the simple delights of the "Chinese roast chicken." Prices vary from lunch to dinner, fluctuating between about $6 to $9. Sidle up to the long counter enjoy the friendly banter of the mom and pop owners and the fine island beats playing in the background. Or don't. They've been around for more than 24 years, don't advertise, and have no interest in being reviewed or winning this award. Jah bless them — they know they're the bomb.

Burgers stuffed with foie gras burgers made from ground Kobe beef (destroying the whole point of this already butter-tender meat) burgers made from, and topped with, all manner of horrifyingly healthy stuff burgers like the $99 double-truffle creation at DB's Bistro in Manhattan. The chichi burger thing is one of today's hottest food trends. And we're so, so over it. For a taste that'll take you back to simpler, greasier times, hit this burger joint for a six-pack of old-fashioned sliders. Royal Castle's burgers are two-bite burgers — like the Northeast's White Castles, or the Deep South's Krystals, but homegrown. In 1965 there were 287 shops in the chain, founded by Miami's "Hamburger King" William Singer they were found throughout Florida, Georgia, Lousiana, and Tennessee. The chain no longer exists, but there is still this one independently run survivor in town that serves up classic thin patties sandwiched in comforting cottony-soft buns. The burgers' protein component is, admittedly, minimal. The beef patties are mostly just little edible coasters to hold the fried onions, full of good griddle grease, that are the main flavor component of all sliders. And an honest all-American junk food flavor it is. The price: 80 cents (90 cents for a cheeseburger), a bargain even when you eat a half-dozen.

A great number of great restaurants debuted this past year, but we're talking about flippin' David Bouley here, one of the three or four most talented chefs working in America today. Evolution, his first foray outside of New York, instantly magnifies South Florida's blip on the national culinary radar. It's also a great place to have dinner (it's not open for lunch), starting with raisin-and-apple rolls, salt-sprinkled brioche, and other Old World breads baked on premises. An herb broth brimming with pristine shellfish Long Island duckling breast laced with honey, butter, and fresh lavender flowers and scallop-crusted black sea bass in an intensely flavored bouillabaisse foam constitute another three mouth-watering reasons why Evolution is more evolved than its high-priced haute competition. (How expensiveç If you have to ask, you probably can't afford to eat here.) Then there are the cheeses by Terrance Brennan Artisanal Connoisseurs, the nearly infinite wine list, smoothly professional service, and a stylish Art Deco decor. Need further convincingç A complimentary intermezzo of electrically fresh strawberry soup with fromage blanc sorbet is so brilliant it will make you cry.

Your average Yucatecan wouldn't know a taco from a meatball parmigiana sandwich, but don't tell that to the owners of this neat and petite 40-seat restaurant, which specializes in cuisine from the Mayan peninsula. After all, if they want to sneak some fetching Mexican and Tex-Mex items onto their menu, it would be wrong of us to spoil things with regional quibbling — especially when among the non-Yucatecan delights are the most kickass tacos al pastor in town.The trio of corn tortillas come sumptuously plumped with nothing but pork, the smoky nubs of meat softly grilled and subtly sweetened with pineapples and onions. Refried beans, salsa verde, and guacamole are served on the side, which is downright generous for a plate costing just $8.49. Plus it leaves plenty of pesos for glasses of Dos XX on tap.

It seems appropriate to defer to an expert here. There is little disparity between wings — the best aren't all that much better than the worst. And we happen to prefer Hooters' plump cuts, which are dusted with flour and deep-fried, soaked with a sharp sauce, nothing more. Yes, keep it simple, stupid. Problem is, to enjoy those pieces you have to go to Hooters. Our expert: actor John Travolta, whose puffy gut suggests he knows how to handle a knife and fork. Or, in this case, his fingers. The Scientologist/pilot/dancer always pops into Tom's when he visits Miami. He doesn't do so for the many high-def TV sets, or the noisy ambiance, or the bar-food menu. He does so for the chicken wings, which come by the dozen ($7.95), "special grilled" or with a traditional but zingy sauce in hot, medium, or mild. Turns out ol' John is a pretty nice guy, down to earth and something of an aviation groupie. He hangs out with members of the airline trade, and he packs away the tasty wings at this airport-adjacent institution. These tidbits meet all the qualifications of winning wings — meaty pieces, perfectly dusted, nice and juicy — and ascend on the strength of that homemade sauce, which sends Mr. Travolta, and everyone else, right to the cooling celery and bleu cheese dressing. As well as a couple of ice-cold brews — unless you're scheduled to fly.

Most tandoori chickens look and taste the same: bright red and charred. Tikka, too, teases the taste buds similarly just about wherever it is served. Korma, biryani, vegetable samosas — we know them well. Tipu Rahman and his wife, Bithi Begum, both from Bangladesh, put out respectable renditions of all of the above for lunch and dinner at their handsome 45-seater (with just as many seats on an outdoor patio), but the less conventional dishes are what distinguish this North Miami Beach spot from other vindaloo venues. You won't, for instance, find the Bangladeshi appetizer of fried grouper fritters (mas bhora) on every menu, nor karahi specialties in which meat, poultry, or fish gets quick-cooked in a woklike skillet heated by coals. Heelsha's lamb karahi is one fired-up stir-fry: succulent pieces of meat melded with tomato, onion, green pepper, and garlic, then kicked up with cumin, coriander, and cardamom. It is worth a trip here just for the restaurant's namesake fish, a sweet, freshwater, silver-skin shad flown in frozen from India, and roasted with all manner of aromatic spices. Prices, however, are more typical of other Indian restaurants — meaning entrées are under $15 to $25.

Famous not only for his cooking but also his gigantic handlebar mustache, owner Gil Capa walks in and out of the kitchen, greeting his customers with jokes in Italian. You can almost hear the Godfather theme as you enter this small Italian bistro tucked away in a tiny strip mall. Patrons receive warm greetings as they are seated. "It is like a big family here most of our customers are the children of our customers," says Gil's wife, Carmen. The only employees here are Gil, Carmen, and Carmen's two older sisters, Olga and Teresa. They've all been with the restaurant since it opened in a previous location in 1976.They serve food in the traditional Italian way. "We bring the pasta out first," says Carmen, smiling, as she sets down a small bowl of thin linguine with delicious homemade tomato sauce. For the main course, try the chicken marsala ($14), which is sautéed with (also homemade) wine sauce and fresh mushrooms over a tender filet of chicken. And don't even think about leaving without trying the tiramisu ($5). "I have to go to confession every time I eat one. It is sinful," says Gil. "Pure gluttony."


Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

I was asked by Carusele to participate in the #SaveMartSummer campaign, sponsored by Save Mart. Although I have been compensated, all opinions are my own. I hope you enjoy this recipe for chili rubbed ribeye tacos with esquites.

Summer is officially here, which means grilling season is underway! One of my favorite things about summer is the abundance of fresh fruits and veggies that are in season that compliment all of those tasty grilled meats so perfectly. Every time I go shopping I am always grabbing all types of colorful fresh ingredients, I just can’t help myself! This Fourth of July will be spent enjoying family time together over some super easy chili rubbed ribeye tacos with esquites (think of an elote in salad form!). For summertime get-togethers I love to create easy meals that taste amazing and are such a cinch to put together. More often than not we have guests over that offer to help, so simple recipes make it so much easier for anyone to help put them together. Plus you get to enjoy your company a bit more that way!

For this amazing meal, I ventured over to Save Mart for all of my grilling essentials. Save Mart always carries high quality fresh ingredients at a reasonable price, sourcing from local Northern California farmers. They even carry some harder to find ingredients, like the jicama that I used for the fruit cups that was served with this meal!

In addition to the huge variety of fresh ingredients, Save Mart has a robust assortment of fresh meats available in the meat department. I also love that if you find a particular meat you want, they will slice or dice it how you want and there are so many premade marinades available. The service in the meat department is always friendly and helpful. If you don’t know exactly which cut you might need for a particular recipe, they will help guide you! If you’re really short on time you can also purchase meat that’s already prepared with marinade and seasonings, so all you have to do is cook or grill it!

For this meal I went with Save Mart’s Angus 43 Thin Cut Boneless Ribeye. This meat is great for a quick grill and doesn’t need to be marinated for hours. Perfect for an easy summer meal!

The Angus 43 Ribeye is placed in a dish and covered with lime juice for 30 minutes. That’s it! The lime juice helps to tenderize the meat helps keep it moist during the grilling process, and adds such a great flavor when paired with the chili rub. A quick 10-12 minutes of cooking on a hot grill and ten minutes to rest and you’re left with a delicious, finger licking flavor!

While the meat is marinating in the lime juice, we put together these ingredients for esquites. We love elotes, however with two kiddos in braces it can get a bit tricky. If you’re not familiar with elotes, they are ears of corn slathered with mayonnaise and/or sour cream, topped with a combination of chili powder, paprika and/or tajin, with lime juice, cilantro, hot sauce and crumbled cheese (like cotija). They are amazing, however they can be a bit messy! Esquites is basically the same thing as an elote, but in a bowl or salad form. I’ve added a few extra ingredients like jalapeno, red bell pepper and green onions. Esquites is perfect for a side dish for an outdoor barbecue, especially for folks that prefer smaller portions or smaller plates!

Since I’m grilling the corn, I combined all of the ingredients for the esquites in a bowl before grilling the corn, adding the cotija when I added the grilled corn kernels after they’ve been shaved off the husk.

The grilling time for this meal is minimal, just 10-12 minutes for the meat. The corn may take a few more minutes to get the char you need, but by the time the meat is ready to cut the corn will be ready as well. Since kids can be picky, I didn’t char my corn too much. Just enough to give it some color. I keep the husks on while grilling because it gives something to grab when turning on the grill, and also when slicing the corn off the husk.

Once the corn has cooled enough, cut it off the ears and add to the bowl with the cheese. Stir it all together and it’s ready to serve!

The meat is so easy to slice into strips. It took all I had not to snack on it while getting it ready to serve. This rub is so flavorful and smells simply amazing!

For summer get-togethers, create a taco bar with all the ingredients you need and everyone can self-serve! I made a delicious peach pico de gallo, threw together my guacamole, added some sliced radishes, lime wedges, Mexican crema, chopped cilantro and a bit more crumbled cotija cheese with some warmed street taco corn tortillas.

I also cut up some mango, watermelon and jicama into strips and added to plastic cups with a bit of lime juice and Tajin to serve as a refreshing side.

This is the perfect Fourth of July meal!


Watch the video: TRS Coral Food at Specialty Restaurants El Gaucho Steakhouse u0026 La Bohemi French Cuisine (December 2021).