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{MUST} Eat(s)

August 27, 2012
Story By: Mandy Kellogg Rye
Filed Under > Uncategorized

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Over the last couple weeks I’ve had the pleasure of dining at quite a few new spots.  Some new to me completely and others while not new, provided a new dining experience if you will.  For lack of droning on and on in 6 different posts I thought I’d give all you loves the Readers Digest version of what I’m loving (or not loving) at 7 Hens, Ra Sushi, Leon’s Full Service, Table & Main, Salt Factory, and Star Provisions.  

The first was completely new to me, and new to Atlanta, 7 Hens.  7 Hens is a schnitzel shop located in Decatur.  Schnitzel being an age-old technique of thinly pounding the chicken breast, dipping it in egg batter and coating it with seasoned breadcrumbs.  The 7 in 7 Hens refers to the 7 different flavor combinations you can have like the American, Mexican, Indian, etc.  All of their chicken is local and delivered daily, made fresh to order.

Now most of you know I don’t eat meat, so here is the beauty of 7 Hens.  You can get any schnitzel made with tofu.  And having recently moved from Chicago I’ve found that Atlanta is seriously lacking in vegetarian options so I was brimming with excitement to try tofu schnitzel.  Let me tell you it was amazing.  The Mr. had the chicken schnitzel Mexican style and I had the tofu schnitzel Indian style.  So delish!  My only complaint is that 7 Hens isn’t closer to where we live because I would be going there all the time.  Love!

 

My tofu schnitzel form 7 Hens

Next up is Ra Sushi.  Now Ra isn’t new to me, I’d ate there many times in Chicago, but when they introduced their new summer menu I was intrigued by the idea of Crispy Asian Tacos and “Ra”ckin Shrimp just to name a few.  While the whole menu was pretty good, the starters were definitely the stars.  The Asian tacos, edamame dip,  “Ra”ckin shrimp, and garlic edamame are ridiculous.  I could have ate just those 4 things and been completely happy.

The garlic edamame while it sounds simple has such spectacular seasoning I personally asked what it was and then high tailed it to the spice market to pick some up for myself.  The Asian tacos are genius.  And the edamame dip is like your classic spinach dip only better.   One of the best things is that they have fantastic Happy Hour specials which makes Ra the perfect after work spot.

Ra’s Strawberry Saketini

Crispy Asian Tacos

Sampler of the garlic edamame, “ra”ckin shrimp, and edamame dip

Brunch is my favorite meal.  Whoever came up with brunch deserves a medal.  So now knowing my feelings on brunch, you can understand my elation to discover that Atlanta also loves brunch.  One of the best brunches I’ve had so far has been at Leon’s Full Service.  Last time I was at Leon‘s was simply for cocktails before heading to 246 and then cocktails after dining at 246.  This time I was there for the eggs.  Sadly when we arrived they had just ran out of the egg special for the day, and while my heart was sad it taught me 1. to next time get to Leon’s earlier and 2. everything happens for a reason.  And that reason was so I could have the fried green tomato sandwich.

I’ve decided that fried green tomatoes = heaven.  And the fried green tomato sandwich at Leon’s was probably the best I’ve ever had.  Truth be told it wasn’t just the sandwich it was also the pub fries, zucchini casserole, and sauteed corn & field peas.  Everything just tasted very southern, very cozy, and very much like food my grandma would make but better.  And I wasn’t the only one in comfort food heaven, the Mr. had slow roasted beef brisket with black peppercorn gravy, fried onions, and served open faced.  Not too shabby.

 

Fried green tomato sandwich and zucchini casserole

The brisket

So I have a problem.  I sometimes forget I have a blog.  Most of the time it slips my mind when amazing food is put down in front of me, and then I tend not to remember until that food is almost gone and the time for pictures has passed.    Which brings me to Table & Main, Salt Factory and Star Provisions.  All amazing, all MUST Eats, and all with no pictures.  Wah Wah.  So I’m going to ask you to please use your imagination while I run quickly down what I’m loving at each.

Star Provisions is that classic lunch spot where you know the food is always going to be good, and if for some reason it’s not the shopping is.  I was joined at Star Provisions by my gal Dina from Deliciously Darling Events for a World Domination meeting, or rather to plot our upcoming Occassions Magazine NYE Photo Shoot at JCT Kitchen.  We paroused the shop, planned a party, solved world hunger, and I ate an amazing felafel pita.   Perfectly crunchy and sauced felafel pita.

Similar story at Salt Factory, same cast of characters same discussions but this time the onion soup.  Never have I had onion soup like this.  Instead of a thin broth with the onions and cheese they blended the onions making it a thicker texture and it was divine.  So good I sent my mother there the following week for the soup and she agreed.  So Loves get the soup.  And can I just say how darling Roswell Square is?!  I feel it’s the perfect place for a brick and mortar Waiting On Martha Shop.  What do ya’ think?

Finally we’re on to Table and Main, also in the darling Roswell Square.  It was a strangely cool (or at least cooler) night in Atlanta and we were joined by our dear friends for quite the perfect evening.  Table and Main’s outdoor seating is superb.  It actually reminded me of Yountville and our many nights in wine country.  Quaint, but not too small, sunken down and hidden just a tad from the street and lush with greenery.  The wine flowed and the food was fantastic.  The Mr.’s tuna was some of the best I’ve ever tried, my scallops were delectable, and all of the southern sides like fried okra, heirloom tomatoes and mac and cheese were the perfect accompaniments.  Again I’m just sad I don’t have any pictures to share with you all.  But I assure you, you won’t be disappointed. 

So Loves, where should I go next?  xoxo

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A DIY Mexican Inspired Taco Bar

September 29, 2014
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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DIY Taco Bar and Homemade GuacamoleDIY Taco BarDIY Taco Bar DIY Taco BarDIY Taco Bar DIY Taco Bar

Nine times out of ten when casually entertaining you’ll find me preparing a DIY taco bar for guests to enjoy.  You see we eat a lot of tacos and all things Mexican over at the Rye household which makes a DIY taco bar a natural go-to for me (grab my recipes for homemade guacamole, queso, and tortilla chips which are SO worth the time).  Plus you can prep the majority of ingredients the night before, and with a few simple protein and veggie options plus a whole slew of toppings you can rest assured that even the pickiest of eaters will find something to satisfy their cravings.    

So with National Taco Day being this Saturday the 4th might I suggest you grab a sombrero, mix a margarita, and have some of your nearest and dearest over to nosh on a taco bar of your own.  Truly, MKR

P.S.  If you’re not a fan of the whole cooking thing Williams Sonoma is offering a ready to go taco bar version!

*Grab the recipes and shop the story below  ||  Photography, Rustic White

DIY Mexican Inspired Taco Bar
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Ingredients
  1. Taco Shells (hard & soft)
  2. Tortilla Chips (homemade recipe link in story)
  3. Proteins (skirt steak, chicken, shrimp)
  4. Vegetarian Options (roasted potatoes & black beans)
  5. Various Salsa options
  6. Queso (recipe link in story)
  7. Guacamole (recipe link in story)
  8. Refried beans
  9. Chopped lettuce
  10. Chopped tomatoes
  11. Chopped onions
  12. Shredded cheese
  13. Sliced jalepenos
  14. Sliced radishes
  15. Chopped cilantro
  16. Sour cream
  17. Sliced limes
Instructions
  1. ...FOR THE SHRIMP
  2. Coat deveined and tails of shrimp with olive oil, salt, and fresh pepper.
  3. In a small skillet on medium high shrimp cook shrimp 4-6 minutes, browning and slightly crisping each side.
  4. ...FOR THE ROASTED POTATOES
  5. Slice baby red potatoes and generously coat in olive oil, salt, freshly ground pepper, and cayenne pepper if you like heat.
  6. Place on a small lined or non stick coated baking sheet and bake at 400 degrees until potatoes soften and brown 20-25 minutes. Stir potatoes occasionally.
  7. ...FOR THE SKIRT STEAK
  8. Pound out steak about 1" thickness.
  9. Pat down with 1 tablespoon olive oil, chili lime rub, fresh squeezed lime juice, and fresh cilantro. Let marinate for 30-60 minutes. Do not marinate for more than 60 minutes as the meat will begin to sour and break down.
  10. Grill on a low heat till preferred doneness is achieved. I suggest for guests serving at a medium rare/medium temperature.
  11. Let rest 2-5 minutes before cutting and serving.
  12. ...FOR THE TOPPINGS & SIDES
  13. Make homemade tortilla chips (recipe below), chop vegetables, and shred cheese up to 24 hours in advance. Refrigerate until serving.
  14. Make guacamole just before serving, squeeze a tiny bit of lemon over the top to preserve color and prevent browning.
  15. Lay out all ingredients and let the taco building begin!
Welcome by Waiting on Martha https://waitingonmartha.com/

 *ADDITIONAL RECIPES…Best Ever Guacamole  ||  Salsa Con Queso  ||  Homemade Tortilla Chips  ||  The Classic Margarita  ||  St. Germain Mint Margarita  ||  The Heater, Jalepeno Margarita  ||  Mint Watermelon Margarita  ||  Pineapple Margarita   ||  Strawberry Margarita

 

shopthestory 

…WAIT THERE’S MORE…Molcajete,  Williams Sonoma (I’m also dying to get the pig)  ||  Cutting Board, Vintage similar HERE  ||  Dipping Dishes, Waiting On Martha  ||  Gold Silverware, One Kings Lane, old similar HERE  ||  Napkins, Vintage similar HERE  ||  Wood Serving Set, Waiting On Martha (email customerservice@waitingonmartha for details)  ||  Salsa Bowl, Sur la Table  ||  Seasoning, Williams Sonoma chili lime rub (my husband swears by it) 

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Homemade Smoked French Onion Soup

A True Homemade Cold-Weather Comfort
November 4, 2014
Story By: Mandy Kellogg Rye
Filed Under > Soups & Salads

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Homemade Smoked French Onion Soup, Waiting On Martha || Photography Kathryn McCrary Homemade Smoked French Onion Soup, Waiting On Martha || Photography Kathryn McCraryHomemade Smoked French Onion Soup, Waiting On Martha || Photography Kathryn McCrary

One of the first purchases we made when moving to the South was the cult-esqe Southern staple, Big Green Egg Smoker.  And while I’ll admit to being a tad skeptical at first, now I can’t imagine cooking without it.  Everything just seems to be better with a little bit of smoke behind it: pizza, vegetables, fruits, Thanksgiving turkey, and today’s recipe, Smoked French Onion Soup. French Onion Soup has always been one of my absolute favorite cold weather treats and I’ve been perfecting my recipe, incorporating bits and pieces from many different recipes, for years now.  I love how Tyler Florence chooses red wine over white and Martha Stewart calls for Gruyere rather than a combination of Swiss and Parmesan. For my recipe I’ve subbed the beef stock for vegetable, making the dish completely vegetarian. I’ve also chosen Southern, sweet Vidalia onions instead of yellow onions and smoked them to elevate and really bring the flavors to a whole other level of comfort.  Enjoy!  Truly, MKR  

*Photography, Kathryn McCrary 

 **Gold Silverware, One Kings Lane (old, similar HERE)  ||  Soup Crock, (old, similar HERE & HERE)  ||  Vintage Pizza Paddle, (similar HERE)

Homemade Smoked French Onion Soup
Yields 6
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Ingredients
  1. 4 tablespoons unsalted butter
  2. 4-5 large vidalia onions (if you can’t find vidalia, yellow onions will work just as well)
  3. 4 garlic cloves chopped
  4. 1/2 cup red wine
  5. 4 tablespoons all purpose flour
  6. 2 quarts vegetable broth
  7. 1 medium-large baguette, sliced
  8. 1 pound smoked Gruyere, sliced
  9. 2 bay leaves
  10. 4-6 sprigs of thyme, plus additional for garnish
  11. Salt and pepper to taste
Instructions
  1. *If you don’t have a smoker simply skip to step 4*
  2. In a large bowl add 3-4 large handfuls of mesquite or hickory wood chips, cover with water and let soak for 1 hour.
  3. While the chips are soaking, preheat smoker to 500 degrees. When ready, add chips to the smoker, bringing the temperature down to the desired heat of 150 degrees. Cut the tops and bottoms off of the onions and remove their outer layer of skin. Place the onions directly on the grate of your smoker, on indirect heat for approximately 1 hour, no more than 2, (you want to smoke the onions, not cook them).
  4. Cut the baguette into 1″ inch thick slices and place on a cookie sheet. Toast in the oven at 350 degrees for 5-8 minutes or until golden brown. You can also do this step the night before to save time.
  5. Once the onions are smoked, slice and set aside.
  6. Melt the butter in a large pot over medium/high heat. Add the onions, garlic, bay leaves, four sprigs of thyme, salt and pepper to taste, and cook until the onions are soft and caramelized, stirring constantly. It should take about 20-25 minutes to properly caramelize, however smoked onions will likely take less time to soften and caramelize.
  7. Add the red wine to the caramelized onion mixture and bring to a boil. Once it reaches a boil, reduce the heat to a steady simmer until the wine evaporates, about 5 minutes.
  8. Remove the bay leaves and thyme sprigs and on a low heat add the flour, stirring to fully coat all of the onions. Continue to cook on low for about 8-10 minutes then add the vegetable broth and simmer for an additional 10 minutes.
  9. Ladle the soup into bowls and place baguette slices on top and cover with sliced Gruyere. You may need to use more than one slice of cheese depending on how big your bowls are. Place the bowls onto a cookie sheet to catch any spills as your soup will likely bubble over, and broil until the cheese is fully melted and begins to turn a golden brown.
  10. Sprinkle with additional thyme leaves, and enjoy.
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