Turkey!!

Earlier this month I posted my Thanksgiving Turkey recipe -- and here is the product of that recipe.

As you can see in the "Before" image, you have a turkey all coated in baconey goodness. In the "After" image you have that turkey fresh out of the oven minus the bacon which I ate removed about 90 minutes before the turkey was finished. YUM!!!

I should note, that I modified the recipe slightly -- I also placed butter (seasoned with rosemary, thyme, and sage) under the skin. THAT really added some flavor.

Hope you had a happy Thanksgiving!

-LNF

Happy Turkey Day!

I Just want to take a moment to thank you, my readers, for coming to my blog. I'm truly grateful for you guys. *HUGS!!*

Now go stuff your faces with turkey!

Also, you see that bikini turkey photo? Well, here's the recipe for how you can actually make that inappropriately tan-lined turkey! Enjoy! (I'd do it, but my wife would kill me!)

http://www.ehow.com/how_4816991_recipe-bikini-tanned-turkey.html

I'll be back on Monday, with some info about Dressler's!

Cashion's Gas (Cornelius, exit 28)

Yeah. You read the title right. I went to the Cashion's just east of exit 28, at the corner of Catawba and Statesville Rd. Inside the Cashion's there is a little grill that serves very basic short-order food, (i.e. burgers, hot dogs, sandwiches, and some breakfast).

Generally speaking, I try to avoid gas station food -- because it GIVES ME GAS!! (HA! I kill me!!)

Ok, ok, juvenile humor aside, I really do try to avoid gas station food. In fact, I've never had any prepared food from those fast-food / gas station combos that you see along I-77 or I-85. But longtime Foodie reader Bill insisted that I try this place.

I'm freakin' glad I did!!

Bill was right -- the burgers here rock! They're hand made patties, topped with a serious amount of cheese, with some of the best produce around! Seriously.

The burger was prepared to order (after I ordered, I heard the burger hit the grill), and I asked for tomato, onion, lettuce, ketchup and cheese. A few minutes later I was handed the burger on a plate, wrapped in aluminum foil. The burger was drenched in American Cheese. (Typically I don't like American Cheese, but with this much melted gooeyness, I can't complain).

The produce was amazing. Really. I need to shop where they do. The two tomato slices were thick, ripe, and bright red. The iceberg lettuce and white onion were fresh and crisp.

The patty, cheese, and produce combined to create one of my favorite burgers in the area. To me, it even beats the 5 Guys burgers -- and THAT's high praise. In addition, it was relatively cheap. The burger and a bottle of Coke came to $4 and change.

The only downside to the burger is that it is at a Cashion's. So there is no seating, and if you eat in your car (like I did), there will be a smell of gasoline. But, it was worth it for this cheap bite of deliciousness.

Score:
Atmosphere: 0/0
Food: 4/5
Service: 3/5
Total: 7/10

Price: $
Kid Friendly: No. There is no place for your little-ones to hang out while placing the order.

Conclusion: Cheap prices, low visibility, and a REALLY good burger make this one of best kept secrets for burger lovers.

Restaurant Info:
Cashion's Quik Stop‎
19733 Statesville Rd.
Cornelius, NC
p) 704-892-7762‎

Recipe Friday Monday: Dishwasher Salmon

I ran across this recipe while rummaging through my wife's Real Simple Magazine. And yes, you read the title correctly... Dishwasher Salmon.

This is a salmon dish that you poach in your dishwasher. The salmon is cooked by the hot water, and the heating elements on the drying cycle. Unorthodox, I know. But from a quick Google search, it appears that this actually works!

I've got the link below, but here's the basic idea: Wrap a salmon fillet in aluminum foil. Place on the top rack. Run on a normal heated cycle. And viola! Poached salmon.

Here's the link. If you make this recipe... let me know!!

Dishwasher Salmon Recipe

Mac's Speed Shop (Cornelius)

At the urging of a friend of mine, I decided to hit the local Mac's to get some BBQ. This was my first time at Mac's, and I was curious about what I would find. And more importantly, how would it compare to Lancaster's (my favorite BBQ in the area.)

Mac's has a definite biker bar feel to it. In the front there are almost a dozen motorcycle parking places (cars park in the back), while inside you'll see lots steel, wood, and many HDTV's.

Once inside, my friend and I were taken to our seats at a small elevated table in the middle of the main room. From my seat I could see no fewer than 4 HDTVs, each one with an ESPN channel showing. The menu has a decent selection ranging from standard BBQ and ribs, to salads and sandwiches.

Wanting to have a smaller serving of BBQ and some sides, I decided upon the "lil pig" BBQ sandwich. Along with the one side of mac and cheese, I decided to get a second side of BBQ beans. (Beans, beans, good for your heart, the more you eat -- the more you...) Oops! Sorry for that brief trip down grade school memory lane....

Anyhow, the food arrived quickly and I took a look. As you can see, it was pretty much standard BBQ fare. The BBQ pork was a little more bland and dry that I was expecting. However, the sauces at the table added the needed flavor and moisture.

The sides, however, were delicious. The mac and cheese was made with real cheese and was creamy and good! The BBQ beans, were really flavorful and had a nice and thick sauce that had hints of molasses and brown sugar. The sauce had some meat in it, but not much.

I know people love their BBQ, and I'm sure this will ruffle some feathers. But, I didn't find anything about Macs that was extraordinary. For the most part it was about average. The BBQ was OK, but the sides were slightly above average. The next time I go, I'll be sure to try their ribs, and see if my experience differs.

Score:
Atmosphere: 3/5
Food: 3.5/5
Service: 3.5/5
Total: 10/15

Price: $$
Kid Friendly: Yes

Conclusion: About average BBQ with a biker theme. It was OK, but not memorable. I'll head back again because I want to try their ribs.

Restaurant Info:
Mac's Speed Shop
19601 Liverpool Pkwy.
Cornelius, NC 28031
http://www.macspeedshop.com/

Need a logo for the Lake Norman Food and Wine Fest

As you know, over the past few weeks I've started moving forward on the idea that is the Lake Norman Food and Wine Festival (TM). Over the past few weeks I've met some great people, and every day I'm a little more convinced that this will happen. (Finished line-item budget last night!)

So the other day, while I was getting ready to put together letterhead, business cards, and a website, it hit me. I need a logo!! Something that will look good on all communications. Something that screams "Lake Norman Food and Wine Festival." So, I thought I'd make something....

As it turns out, my graphic abilities stopped advancing when I was three years old. And I hear that color crayons don't work on computer screens very well (that's what my wife said when cleaning her screen with Windex). So, dear readers, I need your help.

From now through Tuesday, November 24, we will be accepting any and all logos e-mailed to tom@lakenormanfoodandwinefestival.org. The winning logo will be chosen based on its ability to encapsulate the "Lake Norman Food and Wine Festival" (TM) and the logo's level of awesomeness. It will be used on most paper, broadcast, and electronic communications; and in those communications, credit will be given to the artist (name and URL), when possible. In addition, the winning artist will be given a booth space at the Festival in the merchants area.

Yes, I know that money would be preferable. But this is planned to be a startup non-profit that will give much of the proceeds to charity -- hence, there is no money!

For those of you thinking about submitting a logo, here are some things to consider:
1) The Festival will be held in late spring during the day.
2) There will be food and wine.
3) Each logo must incorporate the words "Lake Norman Food and Wine Festival."
4) Winner will be chosen based on artistic ability, clarity of logo at smaller sizes, ability to encapsulate idea of festival, and whatever random whims befall the judge(s).
5) Winning logo will be seen on most print, broadcast, and electronic communications from the Festival organizers. Where practical, the winner's name (or company/group) and URL will appear on those communications. In addition, the winning artist will be given a (free) booth space at the Festival.
6) This contest is open to all individuals, companies, educational institutions, associations, or groups who wish to enter.
7) Each entity may submit up to three logos entries to tom@lakenormanfoodandwinefestival.org.
8) Each submitted logo should be JPEG format and no more than 750 x 750 pixels (we'll contact you for higher-rez if needed.)
9) Entries must be recieved by midnight, Wednesday, November 25.
10) Winner will be notified via the e-mail address from which the logos were sent.

Need Gifts for the Holiday? Visit the Pampered Chef!

Before I start getting the "Foodie has sold out!" e-mails. I wanna stress that I'm not getting paid for this blatant promotion......

*Foodie steps onto soap-box*

AHEM ... to the left of this post you'll notice an ad for the Pampered Chef. Never heard of the Pampered Chef? Until recently neither had I. But I think it's fair to say that the Pampered Chef is to today's Foodies, sorta like Tupperware was to housewives of the 60's and 70's. And trust me -- it's just as necessary!

This link goes to a friend of mine, Michele, who sells through the Pampered Chef website. But here's the thing -- she doesn't just sell cookware. If you contact her, she will come to your home, and cook a meal for you and your friends. And in the process she'll show you the many great products and gifts that she has. (She's got lots!)

If you want cheap recipes ($2 per serving), you should call Michele (704-560-7409). If you need a gift (i.e. cute martini glasses, great knives, cookie press, etc.) for the Foodie in your life, you should contact Michele. If you are looking for products with a lifetime warranty ..... you get the idea.

So, in conclusion: You could go to a national retailer, and pay too much for low quality krud... or you could support somebody who lives here AND get a great deal on high quality cookware, bakeware, stoneware, etc. etc. It's an easy choice for me.... click here.

*Foodie steps down from soap-box and gets a martini*

Recipe Friday: Thanksgiving Turkey

Thanksgiving is rapidly approaching and you know what that means -- TURKEY!!!! Lots and lots of turkey and stuffing and cranberry sauce (from the can) and a whole lotta stuff.

But lets face it, it's the turkey that rules the roost. It's what we all think about and look forward to. I've been cooking the turkey for a looong time now, and I've finally got it down to a science. The ingredients? Bacon, butter, herbs, more bacon, more butter, and a nice chardonnay. It's a modified version of my Grandfather's recipe. He used the bacon and butter. I added the injecting of the herbs and wine. :)

My recipe is below. But this got me to thinking -- what do you do to your turkey for Thanksgiving?

Ingredients:
1 small turkey
1-2 packages of bacon
lots of butter
2 cups of chicken broth
1 tbsp of thyme, sage, and rosemary each
1/2 cup of wine
pre-made stuffing
1 Turkey Injector

Directions:
1) Prepare turkey as necessary. (Thaw, remove neck and gunk, and wash with water)
2) Mix broth, herbs, and wine in blender, then strain, and put into bowl. Then fill injector.
3) Use injector to inject liquid into breast, thigh, and drumsticks.
4) Coat turkey with butter.
5) Fill turkey cavity with stuffing.
6) Top every part of turkey with a layer of bacon, adding new bacon as old bacon shrinks.
7) Cook as directed, basting with remaining injector liquid and butter.
8) Remove bacon one hour before done cooking to let turkey skin brown.
9) Serve with lots of sides and family.
10) Enjoy!