Sunday, June 12, 2011

New Restaurant open in Delray Beach

I will be heading to South Florida by the end of July and it looks like there are some new places popping up on the scene. One place I am going to be sure to check out is Max's Harvest, a  new restaurant endeavor by Dennis Max, owner of Max's Grille in Mizner Park, Boca Raton.

And since it is FLORIDA, I must get back to eating some of its finest seafood. These items look especially delicious to me:

Cedar Key Clams & Florida Shrimp
Tasso, Corn, Tomato, Cilantro, Chardonnay & Ciabatta …

or the

Pan Fried Soft-shell Crab
Creamed Florida Corn, Wild
 Leek Pesto, Charred Peppers

Thursday, June 9, 2011

Around the World with Sandra - Za'atar Bread

This morning we had a middle eastern bread that is usually a snack or sometimes served around breakfast time. It basically is a pizza dough topped with Za'atar, which is a blend of spices.

The spices are:
  • 1/4 cup sumac
  • 2 tablespoons thyme
  • 1 tablespoon roasted sesame seeds
  • 2 tablespoons marjoram
  • 2 tablespoons oregano
  • 1 teaspoon coarse salt

    Wednesday, June 8, 2011

    Around the World with Sandra - Moong Dal Roti

    One of the best reasons to come to Kentucky is to spend time with Drew's step-mom Sandra. Sandra is a former flight attendant for Indian Airlines and Kuwait Airlines. This exhausting yet exciting profession, enabled her to travel to numerous interesting and far off places from around the globe. Throughout her travels and work experience, she has made many friends and we were fortunate enough to be in Kentucky at the same time her friend Toni was visiting. Like Sandra, Toni is from India. Toni has been making  her way around the U.S. visiting with friends and family and lucky for us, she has been cooking up a storm. One of my favorite dishes from the past week is this, moong dal roti. This specific roti has a mixture of onion, cilantro, green chilies and chapati flour. It is typically served for breakfast with a side of eggs or yogurt.

    Monday, June 6, 2011

    Woodford Reserve Kentucky Bourbon

    Yesterday, I had the opportunity to experience a small portion of the Kentucky Bourbon Trail at the Woodford Reserve Distillery. It was a gorgeous day to drive through the country, past all the horse farms and experience one of Kentucky's most prided beverages, bourbon. Although, I am not the biggest fan of bourbon, the distillery tour was educational (and bourbon bbq sauces and marinades are delicious). For whiskey to be considered or titled bourbon, it must have at least 51% corn grain, then a remainder of rye or wheat and malted barley. The charred barrels are used only once, then sold off to barrel brokers who then sell them to Ireland and Scotland for the production of whiskey.  The higher up the barrel is in the limestone warehouse, the higher the proof of the alcohol. Bourbon must be aged a minimum of two years prior to distribution, but most are a bit older. They have master tasters who approve of when the bourbon is ready for consumption. 

    The thing I enjoyed most about visiting the Woodford Reserve was learning that this was the location of the Old Oscar Pepper Distillery which is where sole location where bourbon was refined as the bourbon we all know today.Today, Woodford Reserve is owned by Brown-Forman and is known for its amber color, caramelized flavor. I always love to tie in a little piece of history while traveling. I also learned of this trivial fact: Bourbon County today is a dry county...all existing distillers are located out of the county.