Of all the incredible restaurants in the South this sandwich shop in New Orleans makes my top ten of places I’d like to visit. I know they’ve made news being selected by Bon Appétit magazine as best new restaurant in America. They only have five sandwiches on the menu and that is exactly what I adore a restaurant with few option, but all done with high quality ingredients and expertly made.
Peruse their sandwich menu and tell me you don’t want to try all five. If you’re not swayed check out the video of them making their sandwiches it’s certainly drool worthy.
They are located at:
Turkey and the Wolf
739 Jackson Ave. New Orleans, LA 70130 504.218.7428
Dockside Seafood Restaurant (formerly Safe Harbor Seafood Restaurant) is perched along the east edge of the Jacksonville Beach Boat ramp where you’re entertained with views of the majestic marsh and lively boating scene.
Located on 2nd Street, Dockside Seafood Restaurant is perched along the east edge of the Jacksonville Beach Boat ramp where you’re entertained with views of the majestic marsh and lively boating scene. Experience a casual setting that boasts the high-quality, fresh seafood you expect from local restauranteurs Benjamin and Liza Groshell. Visit and enjoy a local icon!
If fresh fish and oysters awaken your taste buds, stop in today for an unforgettable lunch or dinner with lively atmosphere, knowledgeable and friendly service, and spectacular views.
2510 2nd Ave North,
Jacksonville Beach, FL 32250 904-479-3474
Skyr ( pronounced “skeer”) is an Icelandic dairy product similar to yogurt, and it’s been a provision of Icelanders for nearly 1,000 years.
The Cultures
Yogurt and Skyr are both cultured dairy products, but the cultures that make them are different. Skyr impart a rich, creamy flavor, whereas yogurt cultures may provide a sour, tart taste.
The Recipe
Skyr is much thicker and more densely concentrated than yogurts. In fact, it takes nearly four cups of milk to make just one cup of Skyr.
The Nutrition
On average, Skyr contains more protein and 1/3 less sugar than regular yogurts. It’s a not-so-secret secret Icelanders have known for generations.
How Skyr is Made
The milk is heated to just the right temperature before adding Skyr Cultures, which help transform that milk into Skyr — the way Icelanders have for hundreds of years.
Next, flavor Skyr with a combination of traditional berries, enhanced with natural flavors, and those native to Iceland and its Nordic cousins, a nod to the relationship these nations have shared throughout the centuries.
Even if you don’t use Nordic berries in your Skyr it’s for good (and delicious) reasons. For instance, while you won’t find coconuts growing in Iceland, coconut flakes and flavor make a fantastic addition to Skyr!
Nordic Berries
Bilberry
Bilberries look and taste like blueberries, but they are much juicier and more intense.
Cloudberry
Cloudberries are hard to find, but their sweet, baked-apple taste is worth the search.
Lingonberry
Lingonberries are equal parts sweet and tart, making them delightfully refreshing.
Black Currant
Beloved by the Vikings, the black currant provides a tart punch to our ripe black cherry flavor.
Each cup of Skyr contains an average of 15-17 grams of protein. On average Skyr contains 11 grams of sugar per flavored cup, which is at least 4 grams or 30% less than 5.3 ounces of ordinary flavored yogurts that contain at least 16 grams of sugar.
Confession: My older brother is the chef and owner and runs the back of the house, while my sister-in-law runs the front of the house. A true farm to table where they raise the pork and beef on the family farm while growing a vast garden for the restaurant during summer months.
Storm Castle Cafe Philosophy: We are an unpretentious restaurant that will make you feel welcome from the moment you walk through our doors. Our goal is to provide our customers with quality, affordable, comfort food and have a little fun along the way. We aren’t reinventing the wheel at Storm Castle, just keeping it alive! All of our dishes have a quality to them that many traditional American restaurants have left behind in search of an easier, more efficient way. The casual atmosphere, eclectic music and the friendly banter of our regulars, creates an authentic cafe experience, topped off with the most flavorful meals.
⅞ cup sweetened dried cranberries or dried blueberries
1 tablespoon chia seeds
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Spread the almonds, hazelnuts, pepitas, oats, and rye flakes over the prepared baking sheet and bake for 10 minutes. Remove from the oven. Drizzle with the honey and sprinkle with the sugar. Add the cranberries and chia seeds and mix well. Return to the oven and bake for 5 minutes more, or until the granola is lightly browned.
Let cool completely. Store the granola in an airtight container at room temperature.
An ever-changing menu of locally sourced Southern dishes served in a restored Victorian-era home:
“Centrally located in historic downtown Charleston, Husk transforms the essence of Southern food. Executive Chef and Lowcountry native, Travis Grimes, reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in the South.
Starting with a larder of ingredients indigenous to the region, Grimes responsibly crafts menus, playing to what local purveyors have seasonally available at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven in the open kitchen, and a large chalkboard listing artisanal products currently provisioning the kitchen. Much like the décor that inhabits this historic, late 19th century home, the food is modern in style and interpretation.”
~ Husk website
sample of its ever evolving menu (August 5th, 2019) depending upon what is fresh:
I’m too young to remember going to this restaurant, but fortunately my family bought their spiralbound cookbook. So many of the recipes have become family classics. It’s actually hard for me to imagine not having these recipes in my repertoire, sure I’ve made some subtle and some not so subtle changes to their recipes over the years though the inspiration iscompletely Stephenson’s Apple Farm. Unfortunately the restaurant closed in 2007, but lives on in many homes. My own thought are echoed here:
”I remember arriving at Stephenson’s and running down the stairs to the lobby where there was a barrel with ice cold apple cider and these little 2-ounce paper cups. I must have filled mine 10 times.
I remember walking into the Parlour, the first room to the left of the lobby, red velvet wallpaper and a little faux balcony, one of eight dining rooms at the Old Apple Farm Restaurant. I remember the paintings on the wall, the white tablecloths, starched napkins, candles on each table and the big glasses.
We sat down, and my father immediately ordered two dozen apple fritters and some chicken livers. All the boys were served cider in big chilled glasses, while Mom and Dad sipped apple daiquiris. They were served on little cocktail napkins with Stephenson’s logo and a bite taken out of the apple. Did I mention the bowls of fresh apple butter served with the fritters? How about the corn relish? Oh my …“
For an old school style potluck, party appetizer or snack this salmon log is a quick easy party pleaser. There is nothing fancy about it, but tastes good. Make sure you carefully pick through the canned salmon for bones and skin. The higher quality salmon you buy the fewer bones you’ll have to pick from it. I’ve taken this to a lot of parties when I do not have time for something more elegant and it has always been a crowd pleaser.
1 1 Lb. Can Salmon
12 Oz. Cream Cheese
1 Tbs. Lemon Juice
2 Tbs. Grated Onion
1 Tsp. Horseradish
¼ Tsp. Salt
¼ Tsp. Liquid Smoke
½ Cup Chopped Nuts
3 Tbs. Parsley
Drain Salmon. Mix with next six ingredients. Chill for several hours. Combine nuts and parsley. Shape salmon into loaf. Roll in nut mixture. Chill well. Serve with crackers.
Mix together all ingredients thorough salt thougherly. Chill dough. Roll into balls the size of a small walnut. Roll in mixture of sugar and cinnamon. Place about 2 inches apart on baking sheet. Bake until light brown at 400 degrees for 10 minutes, but still soft. These cookies will puff up at first, then flatten out with a crinkled top
Mark Bere Peterson’s Counterculture, Urban Legends, Paganism & Witchcraft 