Tuesday, August 4, 2015

Bad Daddy's Burger Bar, August 2015

Last night I had a hot date. She has curly blonde hair, big blue eyes and uses a high-chair. :)

For this this Daddy / Daughter date night, I chose Bad Daddy's for four major reasons.
1) The food/service is usually fast
2) The food is delicious.
3) They serve hot dogs -- my daughter LOVES hot dogs.
4) My wife is out of town and I was too lazy to cook.

Fortunately, it was a Monday night in Birkdale, so there was no line (if you go on a Friday night, you'll probably have to wait). After we were seated, and my daughter was given some crayons, the waitress asked if I'd like something to drink. Being unfamiliar with the beers on tap, I chose my old standby: a bottle of Sam Adams Boston Lager...

Tuesday, June 30, 2015

Perfect for Summer! No Churn Ice Cream Recipe

Last week I posed a link to this article on my Facebook Page. At first I just thought it was interesting. Then I realized that it might be the perfect solution to my dilemma.

Worst Ice Cream Ever
The Dilemma: My wife loves peach ice cream. This is not actually a problem -- I like it too. However, I've had a VERY hard time finding it. So, when I found the Harris Teeter brand Summer Peach ice cream, I thought I was in heaven.  Unfortunately, it was the WORST ICE CREAM  I EVER HAD. It was icy. It was chalky. It was so bad, I actually stopped eating it and threw it out.

Solution: When you can't find what you want, you've gotta do it yourself. So, I followed the simple ingredient list (only 3!) and directions. Then I added chopped frozen peaches.

The Verdict: ABSOLUTE YUM!  The ice cream is very smooth and creamy. It is a little soft, and melts a little faster than "real" ice cream. But trust me, it won't be in your bowl long enough to melt.

Ingredients:
2 cups of heavy whipping cream
14 oz can of sweetened condensed milk
2 teaspoons of good vanilla extract
A container for freezing. I used a loaf pan.


Tuesday, June 23, 2015

I'm Baaaack!!!

Did you miss me?  Yeah, I missed you too, my valued readers. It's good to be back!

This blog has been on a hiatus the past few years. Work, family and even a brief relocation, contributed to my absence. However, I've been enjoying some of the new(ish) restaurants in the area during the past few weeks, and will soon begin posting reviews of Verde (Huntersville), Kindred and Toast (both in Davidson).

Over the coming weeks, I'll be bringing everything back up-to-speed, so you can expect restaurant reviews, wine ratings and recipes. Also, now that I'm a dad, you can expect a little more emphasis on the child friendliness of a restaurant. :)

Do you have any suggestions of new restaurants that I shouldn't miss? Are there some old standards that I need to revisit?  Let me know!

-LKN Foodie

Wednesday, September 5, 2012

Recipe of the Week: French Bread

While growing up, my family wasn't very excited about cooking. But every now and then, the smell of cooking food would permeate every room of the home and send me running into the kitchen. Often, this smell would come from my father making bread.

He tried various recipes, and at one point even had some sourdough starter taking-up a semi-permanent residence in our refrigerator. But usually the bread had a hard crunchy crust, with a warm soft interior that just called for gobs of butter.

These memories have stayed with me. And late last year, I found myself trying to bake bread for the first time. It took a few tries before I was happy with the result. After all, getting a crunchy crust on a french bread is hard unless you have a professional-grade oven with steam injectors!  But the recipe below resulted in a tasty and tender bread that wasn't overly dense, and it had an almost perfect crust.

Make perfect bread with a pizza stone like this from Sur La Table.


First, there are some tips you should be aware of:

#1) If you want an awesome crunchy crust, steam is your friend. If placing the loaf on a pizza stone, or an upside down cast-iron skillet or baking  sheet, you'll want to place 1/2 cup of water in an open oven-safe container (i.e. pie tin) AND throw 1/2 cup of water onto the bottom of the oven once the bread is in the oven.  The water thrown into the oven flash-steams, while the water in the container evaporates over time keeping the oven more humid.

#2) Use a pizza stone, cast iron dutch or an upside-down cast iron skillet.You want something that is thick, retains and radiates heat. If you don’t have one of these, don’t worry, just use a good-quality, thick baking sheet -- upside down

Click "read more" to get the recipe