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Travel & Restaurant Reviews

Need to find out what makes a city or culture tick?  Blindly place your finger on a map and go to the nearest dive bar or eatery. Eating out can be an adventure. Enjoying up and coming restaurants is fun, but I also love discovering food off the beaten path.

Popular posts from this blog

Grilled Asparagus Salad with Fried Quail Eggs

The Baltimore Farmer’s Market was beaming with pride as the stalls opened for the season on Sunday morning, and it has good reason to be prideful. It was recently voted #1 Farmer’s Market in the nation by Country Living.   Since it was 7:00 am after a long night out I was appropriately armed with coffee, sun glasses, and hippy-ass reusable tote bags. Asparagus has been in the forefront of my thoughts since eating a memorably crisp asparagus salad at Woodberry Kitchen . When I saw a pile of garden-fresh spears I couldn’t resist getting a few bundles for the week as well as my fair share of blue kale, foraged mushrooms, spinach, organic quail eggs, ramps, and a multitude of other goodies.   It is going to be a wonderfully food-filled week. Grilled Asparagus Salad with Fried Quail Eggs utilizes many of the seasonal ingredients I scored at the market. It’s only lightly seasoned to give the ingredients the stage. Fresh tarragon is laced throughout and the yolk from the gently fried
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Bacon Guacamole

So, here's the thing. Bacon is so played out in the food world right now. We have bacon chocolate bars, bacon oil, bacon salt, bacon print band-aids, and bacon sundaes at Burger King. There is even a small restaurant in Austin, Texas called Bacon that serves, well, everything bacon (try the the bacon doughnut...just do it). Some truly sad souls people have a difficult time understanding why bacon should play such a leading role off the breakfast table. I say everything should taste like bacon. Bring it! Here is my small contribution to our over-saturated bacon kingdom, Bacon Guacamole .   I actually shed a tear when I tasted this. You can thank me later... Bacon Guacamole Time in kitchen: 10 minutes Servings: 8 (2 T serving) Nutrition information per serving:  100 calories, 9 grams fat, 3 grams fiber, 2 grams protein, 4 carbs Ingredients: 2 ripe avocados  the juice of 1/2 lime (or more to taste) 1 small garlic clove, grated 1 T fresh c
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Green Egg Skillet Bake

Breakfast for dinner is becoming the norm. Restaurants and home cooks everywhere are serving it up in grand style. Pancakes, waffles, French toast, eggs, sausage and bacon are a special treat after a long day, but the world is craving a more sophisticated take on the classics. Bon Appétit recently featured an array of rousing recipes from Chef Yotam Ottolenghi who has a magical way with food. I was inspired by a particular recipe called “Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil.” I have not stopped thinking about it since reading the article while stuck on a hot, crowded plane a few weeks ago. It whisked me away to a happy place, and I could not wait to get home and see what I could come up with.  Ottolenghi’s technique can be found throughout the Green Egg Skillet Bake, but the flavor profile is quite different. It focuses on the richness of cumin and hearty greens which are perfectly highlighted by a liberal dose of red pepper flakes. So, who is making
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