National Fried Chicken Day

Seriously, who comes up with these makeshift holidays? Granted, a day named after one of my favorite foods is appealing, but unnecessary.  There is no knowledge of when the day started or why; it’s just one of those holidays that’s just there, like all of the other food ‘holidays’. Oh well, if you can’t beat them, join them.

So where can you get some really good fried chicken around Collierville? Well, if you want to go with a national chain, then “Popeyes” is always a good bet. But if you want a local favorite, try Uncle Lou’s, Gus’s World Famous Fried Chicken, or Jack Pirtle’s. They all have really good chicken, but I  hear that Gus’s is the best. It has to be called ‘world famous‘ for a reason, right?

Only you can be the judge, however. So Bailey Creek, I’d love to have your opinion; where can we find the best fried chicken in the Collierville/Memphis area?

Directions to Gus’s from Bailey Creek (Closest)

Turn right at W Poplar Ave. Turn right at Walnut St. Turn left at N Rowlett St. Take the 1st right onto N Center St, and Gus’ will be on your right.

Konnichiwa, Minna! Sekisui’s Sushi Flavor Overload

Got sushi? No? Want it? That’s easy. Whenever you need a sushi fix, head right up the road to Sekisui – Collierville. It’s only a couple of minutes away from Bailey Creek Apartments on W. Poplar Ave. It’s so close you could almost walk there…almost.

I’m a very big fan of the Japanese culture. I am just now beginning to really enjoy the cuisine; and Sekisui helps with that. They have some of the best California and Tuna rolls on this side of Memphis. The dishes are very painstakingly made, and make for wonderful presentations. You can check out their Facebook page for some great pictures of their food.

Now, I can honestly say that I am NOT a HUGE fan of sushi, but they way that Sekisui prepares their sushi seems to be a completely different ball game. Best yet, you don’t necessarily have to break your wallet to enjoy; you can catch early bird specials between 5 and 7 pm starting at $9. You also get a satisfactory amount of food. It really depends on your preference and if you’re thinking about trying something new.

You can also go for original at Sekisui. They have a very good Chicken Teriyaki bowl served with rice, soup, salad, and sauteed vegetables for around $12. But, if you’re feeling adventurous and haven’t really tried sushi before, start simple and try the Tuna Roll, California Roll, or Veggie Roll. They’re all good, and you won’t be second guessing what you’re eating.

So whenever you need your sushi fix, head over to Sekisui Collierville. Who knows, you may even see me there.

Red Velvet Cheesecake

My birthday was this pass weekend, and my friend who lives in GA decided to do something special for me. Knowing that my most favorite cake of all time is Red Velvet, she sent me a new little treat to try: Stefanie’s Ultimate Red Velvet Cheesecake, which she bought from the Cheesecake Factory down there.

I know that most of you don’ t want to make a trip to Nashville just to eat at Cheesecake Factory, so I came across a recipe that you can try at home,  yourself:

Red Velvet Cheesecake

Ingredients:

• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon McCormick® Pure Vanilla Extract
• 2 eggs
• 2 ounces semi-sweet baking chocolate, melted
• 1 tablespoon McCormick® Red Food Color
• 1 prepared chocolate crumb crust (6 ounces)

Directions:

• Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
• 2. Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
• 3. Bake 40 minutes or until center is almost set. Cool completely on wire rack.
• 4. Refrigerate 3 hours or overnight.

What’s your favorite kind of dessert?

$15,000?? A plate??

Okay, I’ve heard of expensive dinners but wow. $15,000 a plate. I know some people who don’t even MAKE $15,000 a year.

Last Thursday, President Obama hosted a Democratic Congressional Campaign Committee Fundraiser. According to GrubStreet.com, French Culinary Institute deans Alain Sailhac, André Soltner, Jacques Pépin, and legendary chocolatier Jacques Torres prepared the meal.

So what was on the $15,000 plate? Read on to find out!

Appetizer: Chilled Maine lobster with avocado and black radish in yuzu dressing. (Some appetizer, huh?)

Main Course: Roasted filet mignon with truffle gift box potato

Side: Braised leeks and broccoli in Cabernet sauce.

Dessert: Opera cake in mini chocolate oven and petit fours

Swanky. But at $15,000 a plate…it’d better come with a lifetime guarantee; this same dinner once a month for the rest of my life, lol.

If you had this kind of money to spend, would you attend the dinner?

Are Banana Cream Pies one of Memphis’ Great Desserts?

A few people seem to think so. Have you ever tried the Banana Cream Pie at McEwen’s on Monroe. Apparently, it’s delish. (I haven’t had the pleasure of trying it). The “world famous” pie bears no resemblance to it’s country cousin, banana pudding, which I am an extreme fan of.

Here are the ingredients and design:

The graham cracker crust has mashed bananas in it. The custard includes heavy cream, corn starch, sugar, butter and egg yolk, but no bananas, she said. She adds a layer of custard on the crust, then a layer of bananas and, finally, another layer of custard. A chocolate drizzle tops it off.

If you would like to get a slice, it’s priced at $5.25 a slice at lunch, and $7 a slice at night. A whole pie is valued at $38, and if you want a whole pie, be sure to order ahead.

Do you like Banana Cream Pie?

photo credit: Michael Donahue

Breakfast Biscuits

I’m a sucker for a good sausage, egg, and cheese biscuit. I like the homemade version way better than McDonalds’, simply because I like the homemade biscuits better. But if I’m in a rush and I don’t have time to bake up a batch, I’ll just head over to Bryant’s.

Service is normally pretty quick on weekday mornings, but I haven’t really gone in the afternoons so I can’t comment on that time. The biscuits are really good, but the sausage is the kicker. It reminds me of  homecooked meals on a Sunday morning at my grandmother’s house.

If you want a quality sausage biscuit, head over to Bryant’s on Summer (Memphis) to get a quality meal.

Have you ever been to Bryant’s? Would you rather make your own breakfast/biscuits at home?

The 15th Annual Overton Square Crawfish Festival

Brings your bibs and build your appetite, because the crawfish is back in town! This Saturday is the 15^th annual Overton Square Crawfish Festival. Organizers are blocking off Madison from Cooper to just past Florence in order to give the Festival more space.

The crawfish will be provided by Bayou Bar & Grill and they’ll also be stirring up some Louisiana favorites such as red beans and rice and gumbo. There’ll also be live music, an arts and crafts market and drinks for those who can legally partake.

Proceeds from food, beer, and crafts sales will benefit the Alzheimer’s Association.

Stay tuned to this blog for more crawfish festivals this month!

Are you interested in attending? What’s your favorite way to prepare crawfish?

Recipe of the Week: Homemade French Fries

Hey Bailey Creek! Love having the option of grabbing fast food on the go, but you’re always thinking in the back of your head, “These would taste so much better if they…”? Well, you don’t have to worry about that, just add your own ingredients when you make them from home! Here’s an easy recipe for French Fries that you can dress up anyway that you’d like! How many different recipes can you come up with?

Homemade French Fries

Ingredients:

• 2 quart(s) vegetable oil, for frying
• 2 1/4 pound(s) (about 4 large) russet potatoes, washed and peeled
• 1 tablespoon(s) granulated sugar
• 1 teaspoon(s) salt

Directions:

1. Prepare the potatoes and oil: In a 3-quart saucepan with a deep-fry thermometer attached, heat oil to 350 degrees F. Cut potatoes into long sticks — about 2 inches by 1/2 inch. Lay potatoes in a single layer on paper towel. Let stand for 10 minutes until dry.
2. Cook potatoes: Toss potatoes with sugar. Fry half of the potatoes in the hot oil until they begin to crisp and turn light blond — about 2 minutes. Use a slotted spoon to remove; drain on paper towel. Repeat for the second batch and let potatoes stand for 5 minutes.
3. Finish the potatoes: Raise oil temperature to 375 degrees F. Refry potatoes, in 3 batches, until golden brown — 4 to 6 minutes. Use a slotted spoon to remove, drain on a paper towel, and sprinkle with salt.

Recipe of the Week: Nalli Gosht

Need a new recipe? Here’s one that I found that sounds kind of yummy . Try it out!Ingredients:

• 2 medium lamb shanks
• 1 pint of tomato sauce or passata
• 2 medium onions
• 4 garlic cloves
• 2 inches ginger
• 1 tsp chilli powder
• 1 tsp paprika
• Half tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 black cardamom
• 1 inch cinnamon
• 2 bay leaves
• 2 tbsp natural Greek (thick) yogurt
• 1 tbsp oil
• 50gm butter
• Salt to taste

Directions:

Slice the onions and chop the ginger and garlic up finely. Turn the oven on to 190 degree centigrade (170 for fan assisted). Place a casserole dish large enough to hold the two lamb shanks on the hob and bring the oil to heat. When piping hot, throw in the bay leaves, cinnamon and cardamom. As they sizzle up, mix in the onion, ginger and garlic and fry for 10 minutes until translucent…

Click here for the rest!

Did you try it? Do you like it?

A Picture’s Worth a Thousand Words…and a Few Less Calories

Ok. We’re all guilty of it. We say we’re going to watch our caloric intake and eat our recommend number of servings of veggies a day, but rarely stick to it. Well, here’s a suggestion that may help.

Why not keep a photo journal of the food that you eat? That way, you have proof of eating your recommended servings, and a nice little memento from your favorite restaurant.

Many of us have camera phones, so it’s that much easier to photograph our phavorite phoods!