Score!

Sunday a church member gave my girlfriend and I over ten restaurant.com gift certificates for various restaurants here in St. Louis.

"Now paging Excited, party of two!!!!"

Buttermilk Fried Chicken

Recently one of my Twitter followers came to me for suggestions on dishes for a late-night brunch.  After going through different dishes that I've made, I decided that Chicken and Waffles would be a great choice.  Chicken and Waffles is a classic Southern dish and a great option for brunch since it successfully blends two dishes that are normally eaten during separate times of day, together.  As the title of this blog suggests, the stand out in this dish hands down is the chicken.

There is something very nostalgic about fried chicken from crackling of the grease as it fries to the crunch of perfectly crisp crust,  making it a comfort food classic.  The key to great fried chicken is the "brining" process.  The importance of brining is to lock in the moisture and enhance the natural flavors of the chicken.  There are two way to brine 1. using a salt and sugar water solution or 2. the use of buttermilk.  I happen to favor the buttermilk technique when it comes to frying.  As the chicken soaks in the buttermilk it forms a coating which helps to not only infuse the chicken with moisture but also ensure that the chicken will remain juicy.  If you've been looking for a way to spice up your fried chicken, try my recipe which is sure to please the palates of your brunch attendees.

Buttermilk Fried Chicken

Ingredients

• 2 tsps. Sea Salt
• 2 tsps. Black Pepper
• 2 Tbsps. Granulated Garlic
• 2 Tbsps. Paprika
• 2 Tbsps. Nutmeg
• 2 Tbsps. Rosemary
• 2 Tbsps. Seasoning Salt
• 2 Tbsps. Thyme
• 1 Tbsp. Black Pepper
• 1 lb. Chicken Wings
• 4 cups All Purpose Flour
• 1 qt. Buttermilk
• 1 1/2 cups Vegetable Oil

Preparation

1. Rinse wings, pat dry
2. Season wings w/ 2 tsps. sea salt & 2 tsps. black pepper
3. Pour Buttermilk into large bowl, half seasonings (keep other half for later), add to Buttermilk, stir
4. Add wings to Buttermilk mixture, seal tightly, refrigerate 2hrs-overnight
5. Place flour in a shallow container, add remaining seasonings
1.  Quick Tip- For flaky crust, add 1-2 Tbsps. of water/Buttermilk to flour & mix lightly w/ fork.  This will create flakes on the crust during frying.
6. Preheat oil in skillet to 375 degrees.
7. Dredge wings in seasoned flour
8. Carefully place wings in oil. brown on each side 8-9 minutes or until desired crispness.  Remove from oil and let stand for 5 minutes.

*Makes 3 servings
*For waffles I follow the box recipe but if you want a little something extra, add a Tbsp. of Cinnamon to batter
*Syrup makes a great accompaniment to this dish.  Add 2 pats of butter, 1 tsp. of cinnamon, 1 tsp. of nutmeg, and heat.  This is a sure fire way to bring your syrup from okay to amazing!

Feast of Nations

In honor of Festival of Nations weekend here in St. Louis, I decided prepare a dinner that borrowed inspiration from different regions around the world.  I prepared Teriyaki Steak Frites with a Chimichurri and Teriyaki Steak Sauce.  Chimichurri is a condiment native to Argentina; it consists of fresh herbs and can be used on anything from meats to breads and even as a marinade.  The steak I grilled was marinated in a store brand Teriyaki Sauce (which of course is a staple used in Asian cuisine) and stored in the refrigerator for 2 1/2 hours.  I also, used some of the Teriyaki sauce to make a steak sauce which was 2 parts Teriyaki Sauce, 1 part Steak Sauce, and 1tsp. of honey.  The meal was rounded out with Sweet Potato Frites, a side dish that has gained increasing popularity in American restaurants all around.   Below I have included the Chimichurri and Sweet Potato Frites recipes; for the steak marinade recipe see my Dinner Time blog post.

Chimichurri

Ingredients

• 1 cup firmly packed fresh  flat-leaf Parsley
• 3-4 Garlic cloves
• 2 Tbsps. fresh Oregano leaves (can sub. 2 tsps. dried Oregano)
• 1/2 cup Olive Oil
• 2 Tbsps. Red/White Wine Vinegar
• 1 tsp. Sea Salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. Red Pepper Flakes

Preparation

1. Finely chop the Parsley, fresh Oregano, Garlic.  Place in a small bowl.
2. Stir in the Olive Oil, Vinegar, Salt, Pepper, and Red Pepper Flakes.

*Serve immediately or refrigerate.  If chilled, bring to room temp before serving.  Can keep for a day or two
*Makes 4 servings

Sweet Potato Frites

Ingredients

• 1 large Sweet Potato, peeled & cut into wedges
• 1 Tbsp. Olive Oil
• Pinch of Cayenne Pepper
• 1 tsp. Granulated Garlic
• 1/2 tsp. Smoked Paprika
• 1 tsp. Nutmeg
• Salt and Black Pepper

Preparation

1. Preheat oven to 425 degrees
2. Combine all ingredients in a medium bowl and toss to coat evenly
3. Pour onto baking sheet and spread into an even layer
4. Bake until Frites have browned on the outside, crisp to touch, and tender inside

*Place under broiler for added crispness (watch carefully)
*Makes 2 servings

To do: Festival of Nations

This weekend is St. Louis' annual Festival of Nations celebration.  It is a multicultural showcase of dance, music, art, and of course, FOOD!.  There will be over 40 vendors bringing you delicious dishes from their native countires.  It will take place in Tower Grove Park and get this, admssion is free!  There will also be free shuttle service provided for transportation to and from the festival.  If you're looking for something to get into this weekend, take advantage of one of the last nice-weather weekends we'll have, and head over to Tower Grove Park for the Festival of Nations.  Hope to see you there!

Review: Fast Eddie's Bon Air

 The weekend my best friend came to visit, I decided it would be a good idea for us all to go to Fast Eddie's.  I had been hearing so much about it and since none of us had been before, I thought it'd be a great experience. 

If you are looking for honest-to-goodness minimalism, Fast Eddie's is your place!  It is an absolute no-frills spot, but you won't have to sacrifice comfort for a good time here.  Fast Eddie's was once a small bar owned my Anheuser Busch, but it has since been bought and expanded.  It now boasts several dining areas including an outdoor patio equipped with a stage for live entertainment.  The main attraction of this place though is the menu.  I don't know anywhere you can get perfectly seasoned and grilled  beef tenderloin for less than a tank of gas.  Fast Eddie's also serves, succulent peel-and-eat shrimp, 1/2 pound hamburger (you can add cheese for little to nothing), pork kabobs, chicken skewers, and french fries.  That's it.  But at the prices those items carry, you will be more than happy to order from a 7-item menu.  The service at Fast Eddie's, is top notch as well.  My waitress was very enthusiastic and down-to-earth; she even offered to stand in as our personal photographer.

I give Fast Eddie's Bon Air two thumbs up!  It is definitely the place to go if you are looking for a minimally great time.

Quick Tip: Have your food order ready because the cashier moves so quickly you won't want to be the one who holds up the line on a night when it's wrapping around the walls.  Oh, and don't lose your receipt!

A special weekend

A couple of weekends ago my best friend came to visit me from Chicago.  This particular visit was extra special because it was her birthday weekend.  The weekend was full of fun-filled activities and of course, a ton of cooking!  During that weekend I invited a few people over and I prepared a Mediterranean inspired meal. 

The dishes included: Grilled Lamb Burgers w/ sauteed red pepper, Tandoori Chicken,  Watermelon Salad w/ green tomatoes, feta, and mint, and Saffron Rice.  I provided diced cucumbers, fresh Baby Spinach, Pita Bread, Ciabatta rolls, Tzatziki Sauce, and an array of delicious relishes from Harry and David to be used as accompaniments.  I also made an amazing caramel glaze for the cake my girlfriend made.  Don't worry, I had the drinks covered as well; I made a Whiskey Sour slush from a recipe a coworker gave me (uber easy) and a fresh Watermelon-Cucumber Mojito!

During the course of this blog, I will be posting separate posts detailing recipes for some of the dishes.

Passion, realized

I have withdrawn from graduate school.

I know this will shock many of those reading this.  Some of you know about the blood, sweat, and tears that I put into applying for graduate school.  You know of the continuous obstacles I faced and overcame while going through the admissions process.  You witnessed the excitement I exuded knowing I will be able to continue my education studying Social Work, a field one would assume was my passion.   Well, if you are reading this, you also know I have another love, food. 

I have always loved to cook and moving into my own apartment in 2007 allowed me to tap into that love more freely.  I've hosted plenty of dinners for friends and received many praises for my cooking ability.  Many of those around me have continuously asked "Why aren't you cooking for a living?" or "You should start a food blog."  I've always dismissed those comments because I didn't think a professional career in the culinary industry was for me.  I just loved to cook and feed people, that's it.  The recent move to St. Louis has positioned me into a new realm of conscious.  It's allowed me to be more aware of things going on in my life.  Consequently, it has allowed me to realize that food is not only a love of mine, but it has become my passion.  The decision to withdraw from graduate school came about organically, and swiftly.  I battled with the idea and wondered if my decision to would be the right one.  Yes, I wanted to study Social Work, but not because I loved it.  The social status of people in our society is still an issue dear to me, but I was not pursuing that career because I wholly wanted to.  I was going to graduate school because it was expected of me and it was the only way I would advance (having only a bachelors in Sociology).  When I initially contemplated the idea of a career in food my main issue was how I would fit into the culinary industry, where did I belong. 

I can tell you now, that I have found my passion and I know that it is only a blessing to be able to not only realize your passion but be in a position to explore it.  I have taken steps toward my culinary journey, starting with the creation of this blog.  I will also be enrolling in culinary school at Le Cordon Bleu.  There are many more goals I have set for myself and I welcome you to witness my journey as I explore a passion, realized!

-Theresa

Review: FTF

So this past Friday I attended my 1st Food Truck Friday event.  Although it rained earlier in the day, the weather turned out to be a great incentive to head out to the event.  I only got a chance to patron 2 of the 17 participating trucks but I definitely found a favorite. 

Cha Cha Chow is a food truck serving up Latin inspired fare.  I decided to try the Walking Taco which consisted of two substantial pieces of uniquely breaded chicken tenders, red cabbage lime slaw, and Cha Cha Sauce which was all stuffed inside a nicely toasted flour tortilla.  The "walking" aspect of the taco came in when they rolled the taco into a cone shape and then placed it inside hardened corn husks for easy transportation!  I have never tasted anything like this before.  The tenders were crispy on the outside while remaining juicy on the inside.  The cabbage added just the right amount of freshness while the amazing sauce held its own amongst the other ingredients.  The Walking taco is so filling that it could easily be a meal by itself.  I think the folks over at Cha Cha Chow have hit it out of the park, or should I say food truck, with this one.  This was easily the best food truck experience I've had to date!


Follow Cha Cha Chow on Twitter: @whereschacha


Me enjoying the Walking Taco!

Food Truck Friday

Today marks the 3rd monthly Food Truck Friday.  FTF is held once a month during the summer and early Fall months.  It is an event hosted by Sauce Magazine where numerous food trucks convene in Tower Grove Park offering up various delectable eats.  This will be my first time attending FTF and of course I'm excited!  I've had limited opportunities to engage in the phenomena that are food trucks, so attending this event is will be a mission accomplished.   There will be 17 of some of St. Louis' best food trucks participating.  So if you see me 2 fisting a slice from Pi and a cupcake from Sarah's don't be alarmed, come say hi!

When: August 19th, 2011 5-8pm

Location: Tower Grove Park,
                4256 Magnolia Ave.
                St. Louis, MO

Trucks: Barnyard Kitchen, Cha Cha Chow, Falafelwich Wagon, Guerrilla Street Food, Holy Crêpe, Mangia Mobile, Papa Tom’s Gateway Dog House, Pi on the Spot, Sarah’s Cake Stop, Schlafly, Seoul Taco, Shell’s Coastal Cuisine, Southwest Diner, Speedway Eatery, Street Life Mobile Food, The Sweet Divine, Wanderlust Pizza.

Dinner time

Recently I was the beneficiary of a bounty of beef!  My girlfriend's mentor moved out of state and she graciously gave us the opportunity to pick from a selection of steaks.  I have to tell you, nothing excites a carnivorous foodie AND a Midwestern girl like prime cut beef!  We chose various cuts such as bacon wrapped Filet Mignon and NY Strip, not all cuts were labeled and not knowing much about the specific steaks I just chose and hoped they would be good. 

Tonight I cooked the first mystery cut and it was exceptional!
I prepared the steak (likened to a rib eye) by sprinkling it lightly w/ Lawry's seasoning salt and a vigorous shaking of Back of the Yards spice mixture from The Spice House.  Next I placed the meat in freezer bags and added a few dashes of French's Worcestershire sauce and refrigerated them for approximately 2 hours.  They were then ready to be grilled; I grilled them on both sides for about 12 minutes each side and that allowed them to cook to "medium".  I accompanied the steak w/ Saffron Rice and a spinach salad w/ cucumber, red onion, feta and a Walnut Raspberry vinaigrette by Ken's (heaven in a bottle, btw)!  See below for pix!

Quick tip: To avoid meat from drying out, let stand before cutting into it.  This allows for the juices to redistribute themselves and settle back into the meat.

The Future

A representative from Le Cordon Bleu contacted me today!  Can't wait to visit the campus!

"Closer to my dreams"-Goapole

Pi Day

Today was my best friend's last day in town so I decided to take her to the Central West End for lunch and some light shopping.  We ended up at Pi Pizzeria.  I'd heard many great things about Pi so I figured I'd give em a try, it was fantastico!  Pi offers thin crust and deep dish pizza selections, and being a native Chicagoan I have to admit I had my reservations.  Although a little skeptical, I tried the deep dish and I have to tell you, Pi did not disappoint!  I ordered the Bucktown (named after one of Chicago's trendy North side neighborhoods).  The Bucktown came w/ chicken, mozzarella, feta, red peppers, red onion and we substituted the artichoke for spinach, and held the green olives.  All of those ingredients were held up on a light and airy cornmeal crust, which is what differentiates it from many deep dish pizzas.  All the ingredients were very fresh making the pizza lighter than most but still sufficiently satisfying!  Pi also caters to vegans and those that are gluten-sensitive by offering vegan and gluten-free crusts.  If you are ever in the Central West End, please stop by Pi (and sip on a White Sangria while you wait)!

Pi Pizzeria
CENTRAL WEST END: 400 N. Euclid @ McPherson, 63108, 314.367.4300

All "ears"

As you all know I recently started this blog as a way to not only document my food experiences but to also use it as a tool to connect with people who share my same enthusiasm for all things food.  So here is where you come in, I want to know, what are some topics that may interest you?  Leave a message in the comment section explaining  what you would like to see discussed as TheMinimalistPalate grows so we can grow together!

Cue the excitement

Today a friend of mine tweeted me a link to Downtown Restaurant Week in St Louis...I didn't know I could get that excited in such a short time! I have been wanting to attend this event since I was living in Chicago. I already have the reservations made for my first restaurant pick (can we say lightning speed), will be picking the next veeeery soon so stay tune to see which restaurants I have chosen!

WELCOME

I want to start by saying thank you for visiting TheMinimalistPalate!  For a while friends have suggested I start a food blog since I am so passionate about it.  I have finally decided to take heed and jump into the world of blogging.  Here you will find all things FOOD!  I will bring you topics ranging from my latest restaurant explorations to personal cooking experiences; if food is involved in any capacity, you will see it here.  Thank you for embarking on this journey with me, I hope that it is as entertaining for you as it will be for me!

“Love people…cook them tasty food.”  -Penzey's Spices