Category Archives: Review

Duck Confit Croquettes with Yuzu Vinaigrette

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I recently traveled to Atlanta, Georgia for a conference recently. Although I pass through Hartsfield-Jackson Atlanta International Airport quiet frequently, I rarely have time to leisurely grab anything to eat while trying to get from one terminal to another to catch a connecting flight.

However, this time I had an extended layover and being that it was lunch time, I decided to take full advantage of what the restaurant scene in the airport had to offer, and in checking the menu outside the establishment it appeared that One Flew South would fit the bill.

Located in Concourse E, One Flew South is the first upscale dining experience in Hartsfield-Jackson Atlanta International Airport.

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Photo Credit: One Flew South, 2017

 

The cuisine at One Flew South  can be described a spirited global fare featuring a ‘Southernational’- Cuisine inspired by world travels specializing in Deep Southern and Asian flavors that cannot be denied with dished prepared largely with high quality, fresh, local ingredients from regional farmers and purveyors. An added bonus is that frequent fliers’ know that this Southern/Eclectic spot offers an exceptional prepared to-go selection for travelers as well.


               Photo Credit: TripAdvisor 2018.

The food menus has offering covering soups and appetizers, salads, sandwiches and full entrees. The  is a dessert menu for those that may have a sweet tooth, so be sure to ask your server to share it with you.

One Flew South has a top shelf bar that serves proper cocktails and features an exceptional sushi menu and take-away items. The restaurant presents an enticing culinary destination for travelers braving the world’s busiest airport.

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        Photo Credit: One Flew South, 2018

 

With that being said, I ordered the French Southern inspired duck confit croquettes and the thyme braised pork belly. The croquettes were made with duck, English Peas and Carolina grits and served with fennel slaw, candied citrus, Yuzu vinaigrette and topped with micro greens of cilantro and parsley.

As for the entree,the thyme roasted pork belly was cooked to perfection and served over a bed of parsnip puree and a black-eyed pea and arugula salad. This dish is normally served with a blackberry-onion marmalade, but because the blackberries were not in season yet, the chef made do with a balsamic vinegar reduction. I am working on replicating this recipe and hope to post it at a later date. Stay tuned!

The service was great and I truly enjoyed my meal and I could not wait to get back home to my kitchen to see if I could create such and interesting appetizer tailored to my taste. You see, cooking is pure happiness for me and I was truly inspired my first dining experience at One Flew South I start with this French inspired crispy Duck Croquettes recipe that is absolutely amazing. This process is a bit time consuming in terms of preparation, as they are a bit tricky to make, but they are so totally worth it. Make a few extra while you’re at it. You can keep them in the freezer, just ready to deep fry when you want to.

Serves 4 to 6

Ingredients:
For the Croquettes:
3 Duck Legs about
1 shallot, diced
2 cloves garlic
4 tablespoons olive oil
1 cup dry white wine
Kosher Salt, to taste
Freshly ground black pepper, to taste

For the Béchamel:*
2 tablespoons all purpose flour*
1 oz unsalted butter
1 cup Whole Milk
Kosher Salt, to taste
Freshly ground black pepper, to taste

For the Breading*
Finely ground Japanese Panko bread crumbs*
2 Eggs
1 cup rice flour
Kosher Salt, to taste
Freshly ground black pepper, to taste
1/2 cup grated Gruyere cheese

For the Candied Citrus Peel:**
1 grapefruit
2 Navel oranges
2 lemons
2 1/2 cups sugar

Yuzu Vinaigrette:***
Yields Approximately 1 1/2 cups
1/2 cup Yuzu Juice, Yuzu marmalade or Monin Yuzu Fruit Purée
1/4 cup rice wine vinegar
1/2 teaspoon garlic, minced
1 tablespoon freshly squeezed lemon juice or orange juice
1 1/2 teaspoons sugar
1 teaspoon tomato paste
3/4 cup vegetable or canola oilSalt and pepper, to taste

For the Fennel Slaw:
2 tablespoons cider vinegar, or to taste
1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 1/2 lb fennel (sometimes called anise; about 1 1/2 large bulbs)

For the Garnish:
Mixed Micro greens

Directions:
To make the confit: Lightly sprinkle salt and pepper the duck thighs and fry in a little olive oil. Once it got nice color put it in a large casserole.

Saute the shallots and add to the casserole with and garlic. Add wine and some olive oil.

Place the casserole in the oven at 350°F for about 1 ½ hours, until the meat is soft and falling off the bone. Let it cool down to manageable temperature and pick the meat from the bone.

Chop the meat finely and add to a bowl. Also,  add  the shallots from the casserole and add to the bowl.

For the Béchamel: Add the onion and the butter to a medium saucepan and cook on low heat, until the onions are translucent. Whisk in the flour with a little of the milk to the saucepan. Stir and slowly add the remaining milk until a thick paste is formed. Bring to a boil,  constantly stirring.  Reduce the heat and cook over low heat for a short while, as the consistency should thicken. Taste and season with salt and pepper, as needed. Remove from the heat and set aside, allowing the béchamel  to cool slightly.

To  a large plastic or stainless steel bowl, add about 1 cup of the béchamel, the chopped duck and  the grated cheese. Season with salt and pepper, if needed. Place the bowl in the freezer to solidify the mixture, for at least 1 hour. This step makes it easier to manage the meat mixture.

Spray your hands with a light coating of vegetable spray. Using a small ice cream scoop, fashion the croquettes, by rolling the meat mixture in balls, about 3 ounces each, and set on a plate. Place the croquettes in refrigerator for a least 4 hours.

To make the candied citrus peel: Score grapefruit, oranges, and lemons through peel from top to bottom in 6 sections for grapefruit and 4 for oranges and lemons (don’t cut into fruit). Pull off strips of peel with your fingers. Slide a small, sharp knife along inside of peels to remove excess membrane so peels are about 1/4 inches thick. Cut peels lengthwise into strips about 1/2 in. wide in center and tapered on ends.

Put peels in a 3- to 4-quart saucepan and add cold water to cover. Bring to a boil, then drain. Repeat twice more.

Refill pan with 2 1/2 cups water and 2 1/2 cups sugar; bring to a boil, making sure that sugar dissolves. Add peels and bring to a boil, then reduce heat and simmer gently, stirring occasionally, until peels turn translucent and syrup begins to form bigger bubbles, about 1 1/2 hours.

Drain peels, saving syrup for other uses (such as topping pancakes) if you like. Spread peels on a nonreactive cooling rack set on a parchment-lined baking sheet. Allow peels to dry completely, about 2-3 hours.(Store the candied peels in an airtight at room temperature for future use.)

Meanwhile, make the yuzu vinegrette. In a blender or food processor, puree all ingredients except oil until combined. Slowly add oil with blender running until all of the oil has been added.If you do not have a blender or food processor, then add all the ingredients to a bowl and whisk until well blended. Decant to a glass mason jar or cuvette and set aside.

To make the fennel slaw: Whisk together all ingredients except fennel. Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.Place the fennel in a large bowl and toss the fennel with enough dressing to coat, then season with salt and pepper. Cover with plastic wrap and place in the refrigerator until ready to serve.

When you are ready to fry the croquettes, set up the breading station. In the first shallow dish add the flour. Whisk the eggs and add them to a shallow bowl. Add the breadcrumbs to a third shallow dish. Dip a duck conift ball, first in flour, then beaten eggs and finally in breadcrumbs. Set aside. Repeat until all the balls have been coated.

Add several inches of vegetable oil to a deep fryer or a large pot. Heat the oil to 360°F.  Deep-fry the croquettes in batches, if necessary until they are a nice golden brown in color. Remove from the oil and allow to drain on a paper towel lined plate.

To serve as an appetizer, with the fennel slaw,followed by the croquettes, topped with the candied citrus, micro herbs and the yuzu vinaigrette.

 

Cook’s Notes:
* You can substitute cornstarch for the flour for a gluten free option. Also use gluten-free breadcrumbs as an alternative to the the Panko.

**To save time, make the Citrus Candied Peel several days ahead and store at room temperature in an airtight container.

***This simple yuzu-soy vinaigrette goes well with many dishes, as a dressing for salads, cooked veggies, as a sauce for raw fish dishes such as tuna tartare or sashimi, or as a dip for homemade tempura. Yuzu marmalade (Yujacheong, 유자청), can be purchased from a local Asian Markets. If you cannot find Yuzu juice at your local supermarkets, you can use lemon juice as a substitute.

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Review: Mom’s Thai Kitchen

Mom’s Thai Kitchen
14710 Main Street
Upper Marlboro, MD 20772
(301) 627-0011

Service: Very Friendly and Courteous
Facilities & Equipment:
Very Clean. Small Waiting Area. Exclusively Take-out
Prices:
Reasonable at $3 to $30
Strong points: 
Best freshly homemade Thai Food that can be found in the remote town of Upper Marlboro, Maryland. Delivery is available within a 10 mile radius


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Upper Marlboro, officially the Town of Upper Marlboro, is the seat of Prince George’s County, Maryland, which just happens to be one of the wealthiest counties in the State, located to the east of Washington D.C., near the crossroads of Route 301 and Pennsylvania Avenue  (Route 4). The tiny hamlet was first settled around 1695. In 1706, Marlborough Town was established as a port town by the Act for the Advancement of Trade an
d Erecting Ports and Towns.It was named after John Churchill, 1st Duke of Marlborough, an ancestor of Winston Churchill.

The land, which was to become the town, was part of several estates known as Grove Landing, Meadows, and Darnall’s Chance, owned by the Brooke, Beall, and Darnall families, respectively.

Darnall’s Chance, also known as the Buck House, was built between 1694 and 1712. The house can still be found across from the present-day County Administration Building on Gov. Oden Bowie Drive. It was owned by the Darnall and Carroll families. The home may have been the birthplace of Daniel Carroll, a signer of the U.S. Constitution, and his brother, John Carroll, the first bishop of the Roman Catholic Church in what would become the United States.

At present, the town is the county seat of Prince George’s County. Located within the town are the Prince George’s County Courthouse, County Administration Building, the Board of Education, and the headquarters of the Prince George’s County Sheriff’s Office. The town’s atmosphere is remarkably different, depending on the time of day.

Since its initial conception the town has changed quite a bit. It initially data=RfCSdfNZ0LFPrHSm0ublXdzhdrDFhtmHhN1u-gM,XmeKL3yNT5E1oKGf0V2wdkwDO5JdKoZV6te0M31Wnbfl1QJrfs0jyB1UexL1rlSBSJ9gQhVmoZFLonmO0Uj9p9mxtIyGSAxTpF9kJcBETxujEK_hAyjSvF2EclKG6uQHHV-GEC9ImFQH94Gu7TDkASQDIrMckCozboomed as a port town for tobacco trade and farming.   But what has not changed is the small meandering road that is known as Main Street. You can literally walk through downtown in lest than 10 minutes.

 And with that being said, the economy is sustained by the presence of the courthouse, which draws a a great deal of business to the area in the form of various bail bond offices, real estate agents, locksmith, banks and law firms.

And among these various principle buildings and small storied 18th Century  dwellings with store fronts that had modern lights and neon signs, you will find Mom’s Thai Kitchen at 14710 Main Street that opened in 2012.

I grudgingly had to travel  nearly 5o miles to the town for legal business and had arrived well far in advance of my appointment, but I was just in time for lunch.

Exclusively a take out operation, from the looks, of it, Mom’s Thai Kitchen is a very tiny mom and pop kind of shop that makes some of the best Thai food you can find, in of all places and unexpectedly in the tiny town of Upper Marlboro.

First of all, the service is extremely friendly. The food is fresh and clean tasting, pleasing on the palate. Appetizers and Main Dishes  for  lunch range from $3 to $15 dollars. The Dinner Hour, prices will range $3 to $30 dollars, depending on the dish.

 

oI ordered the Steven’s Urban Noodles, a dish named after a local lawyer there in town.  When the owner placed the carry out container in my hands, I know I was going to enjoy it and I told him so.  You just cannot beat the hand made noodles for this dish. it was amazing. Freshly cut carrots, scallions, and scrambled eggs with just a hint of soy sauce and palm sugar made for a delightful meal. It was like having a home cooked meal in Thailand.

Other offerings on the menu include Crispy Spring Rolls, Shrimp Pad See Ew, Drunken Shrimp Fried Rice, Panang Curry Chicken and Traditional Pad Thai. The menu also has a nice mix of mild and spicy dishes to suite the taste of every palate.

So if you are ever in the area, make sure you check out Mom’s Thai Kitchen.

14710 Main Street, Upper Marlboro, MD 20772, Ph.(301) 627-0011

 

TODAY.com Parenting Team FC Contributor

Nepalese-Indian Gastronomy: Vegetarian Lunch at Namaste Nippon in Shizuoka City!

SHIZUOKA GOURMET

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Service: Very friendly, polite and smiling
Facilities & Equipment: Very clean overall. Spacious washroom
Prices: Reasonable
Strong points: A great blend of Indian and Nepalese cuisines. More than sufficient drinks list. Vegetarian set or single dishes available. Very generous portions!

Namaste Nippon Nepalese-Indian Restaurant and its bright colors have been standing along the Kitakaido Street in Aoi Ku, Shizuoka City, 10 minutes walk from Cenova Department Store, and had often been recommended to me by friends.
I took advantage of free time at lunch the other day to pay them a belated visit!

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The owner and the staff all hail from Nepal but the chefs graduated from a cooking school in India, allowing them to combine the two cuisines with even a little Japanese twist at times!

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Lunch time is particularly busy and they do have a hefty menu!
One can choose from set menus or single dishes.
I already…

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A Review: Dove’s Luncheonette

We swung by Dove’s Luncheonette recently.

Set to the sounds of 1960s and 1970s Chicago soul and blues, Dove’s Luncheonette offers counter service morning, noon and night in the heart of Chicago’s trendy Wicker Park neighborhood.

From the black-and-white vintage snapshots on the walls, the retro stools and the regulars who pack them, the place looks like it has been around for 40 years. There is even a jukebox at the establishment. So Retro! But Dove’s, in Chicago’s trendy Wicker  Park neighborhood, from only recently opened.

Partners including chef Paul Kahan, who gained national attention and a James Beard award for haute date-night dinners at his acclaimed Blackbird restaurant and Chef de Cuisine Dennis Bernard has an inviting menu delivers Southern-inspired Mexican cuisine, alongside a tequila and mezcal-focused bar program, with the spirit of genuine hospitality. The 41-stool luncheonette takes its name from Nelson Algren’s A Walk on the Wild Side, and draws inspiration from bygone diners and watering holes to create a place where people from all walks of life can converge over a cup of coffee, cocktail, and a great meal.

Kahan aims to marry the chef approach to everyday service, offering short-order dishes using seasonal, locally grown ingredients at the bargain end of the dining scale. A trip through the border region of Texas inspired Dove’s menu, which blends Southern and Mexican fare in dishes like buttermilk chicken fried with green chorizo gravy, smoked brisket tacos and a corn tamal with braised collard greens and scrambled eggs. Instead of weak coffee, the drinks menu touts tequila and mescal, with its signature Cantarito cocktail of tequila, fresh fruit juices and Squirt, served in a terra cotta ceramic mug. “Sometimes you want cerebral, beautiful food,” Kahan says, “and sometimes you want to hang out in your neighborhood diner.”

The Menu had a good mix of appetizers, main entrees, comfort foods and beverages that were reasonably priced.

 With that being said, My foodie partners in crime ordered the Chile Rellenos and the Red Enchiladas with a fried egg on top. You can get a fried egg to top any dish on the menu, for just an extra buck more. As you can see, the portions for each entree was more than generous!

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Chile Rellenos
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Red Enchiladas

I ordered the Chicken Fried Chicken. A dish that  smothers buttermilk soaked fried chicken in a green chile chorizo gravy garnished with sweet peas and white pearl onions. It lived up to the invitation, so naturally, I  am going to just have to try my hand at recreating the fried chicken  dish at home. I can’t wait to present the recipe to you!

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Chicken Fried Chicken at Dove’s Luncheonette

It’s good to get out of the house to see what the rest of the world is eating, once in awhile.

If you are ever in Chicago, make sure to the take the time to stop by Dove’s Luncheonette. We were so glad we did!

Dove’s Luncheonette

Address: 1545 N. Damen Avenue Chicago, IL 60622
Phone:(773) 645-4060
Hours: Open today · 9:00 am – 10:00 pm
See the Menu at:  www.doveschicago.com