restaurant recipe Archives - For the Love of Food

This year’s EOD Memorial Weekend took place on April 30-May 3. The events are in my hometown of Fort Walton Beach/Destin, FL, since the EOD school is located in Niceville, FL. My husband has been EOD for 3 years now but this year was the first year we were able to attend. The amazing EOD Warrior Foundation puts on the weekend including a conference, golf tournament, auction, ball, and most importantly the Memorial Services to honor the fallen EOD techs we lost that year. There’s also an EOD Cellars Wine Tasting at my favorite restaurant, McGuire’s Irish Pub (Tackitt Vineyards is owned by Leon Tackitt who is retired EOD) and a Crawfish Boil hosted by another local fave, HelenBack in Niceville, FL.

Scroll down for my EOD themed recipe Dynamite Bang Bang Shrimp!

Because of a massive storm that caused flooding we missed the Wine Tasting and conference this year but we were still able to attend the auction, memorial, and the ball. Ashton, who had just returned from deployment at the time, surprised me with tickets to the ball, saying that “every girl deserves to attend a ball at least once in her life”. {So true!}

At the EOD Auction Fundraiser

On May 2nd, we stopped by the Emerald Coast Convention Center to check out the EOD Auction. We purchased a few shirts from the EOD Warrior Foundation {my favorite says Bring on the Boom!} and mingled with fellow EOD, their families, and community supporters. The next morning we arrived at the EOD Memorial in Niceville and paid our respects to the fallen EOD techs. This was the 45th Annual Memorial Ceremony and names of fallen EOD on the wall date back to WWII. General Odierno, the Chief of Staff of the Army, was the guest speaker.

View a video of the EOD Memorial Ceremony here.

Finally, Saturday night we attended the EOD ball at the convention center. I could not believe the number of people who attended! The EOD community really came together for this great fundraiser for the EODWF! Everyone dressed in formal attire, there were professional pictures, drinks, dancing, cake, and a sit down dinner. Even though it was a ball and we had a great time meeting all our fellow EOD families, it was also a nice celebration of each of the 8 EOD techs we lost last year. Before dinner, we listened to a speaker and watched a video on each of these brave men and learned a little about them and their families.

Scroll down for more EOD Ball pics!

EOD Ball 2014

SSG Wade Bennett 11-2012
SSG Joshua Bowden 08-2013
SFC Jeffrey C. Baker 05-2013
SSG Nicholas J. Reid 12-2012

SGT Miguel Ortiz 11-2013
SSGT Eric W. Summers 11-2013
SSGT Mathew R. Marsh 11-2013
GYSGT Gregory Mullins 11-2013

You will never be forgotten!

Donate to the EODWF here.

My family at the EOD Memorial Ceremony.

Back home we have a chain restaurant called Bonefish Grill. It’s a great date night place that has affordable seafood dishes and delicious drinks. I go there often when I’m in Florida and have many fond memories dining there with Ashton and my family. I usually order their Kobe Burger for dinner but as an appetizer we ALWAYS order their signature Bang Bang Shrimp. It took me a few tries to perfect the spicy, creamy sauce on the shrimp but I think I finally nailed it! I also read some tips online by an ex Bonefish Grill employee that I have included below.

I appropriately named my version Dynamite Bang Bang Shrimp in honor of our EOD techs and because these little shrimp pack a punch!

Dynamite Bang Bang Shrimp

Serves 4 as a meal Makes 40-60 shrimp

Ingredients

12 oz-16oz 40/60 count shrimp peeled, deveined, and tailed removed
2 cups buttermilk
1 cup panko breadcrumbs
1 cup rice flour for a lighter, crispier texture-you can sub. all purpose flour
1/2 tsp garlic powder
1/2 tsp onion powder
salt and white pepper to taste
vegetable oil for frying
green onions diced for garnish

Bang Bang Sauce:

1 cup mayo I love Duke's
2 tbsp Sriracha
1 tbsp sweet chili sauce
1 tsp rice wine vinegar

Instructions

Heat oil in a deep saucepan over medium heat.
Mix all ingredients for Bang Bang Sauce in a small bowl. Chill until ready to serve.
Add peeled shrimp to a large bowl and cover with buttermilk.
Make a breading station filling one bowl with panko breadcrumbs. In the other bowl add rice flour, garlic powder, onion powder, and salt and pepper.
Dip the buttermilk soaked shrimp in seasoned flour then back into buttermilk then into panko coating shrimp all over.
Bread all shrimp and lay on a plate.
Add 5-6 shrimp at a time to the oil and cook for 2 minutes, until golden brown.
Remove to a paper towel lined plate and repeat with remaining shrimp.
Remove cool Bang Bang Sauce from the fridge, add to a large bowl, and add warm shrimp to the bowl. Toss with tongs until well coated.
Serve garnished with diced green onions with a side of rice or noodles and cucumber salad.

The secrets to the perfect Bang Bang sauce!

Mix together 1 cup mayo (I swear by Duke’s), 2 tbsp Sriracha, 1 tbsp sweet chili sauce,and 1 tsp rice wine vinegar.

Place sauce in the fridge to chill until shrimp are cooked.

The two keys to light and crunchy shrimp: rice flour and panko bread crumbs!

Start with small-medium shrimp (about 40/60 size). Peeled, deveined, and tails removed.

Heat oil over medium (I fill a heavy bottom pot or a cast iron skillet half way). I use vegetable or canola oil.

Tip on how to tell if your oil is ready:

drop a pinch of flour in the oil. If it sizzles, it’s ready.

Add your peeled shrimp to a large bowl of buttermilk.

Let marinate for a minute while you set up your breading station.

Place panko in one bowl and rice flour seasoned with garlic powder, onion powder,

salt, and pepper in the other.

To bread shrimp: take shrimp out of buttermilk, dip in seasoned rice flour, dip back in buttermilk, then roll in panko. Repeat with all shrimp. {Add more panko and/or flour if needed}.

I bread all my shrimp and set aside on a plate so I can frying in a flash!

Carefully drop shrimp in hot oil. Do not crowd the pot, usually not more then 5-6 per batch.

Fry for exactly 2 minutes.

You’ve got to be fast for this part!

Remove to a paper towel lined plate to quickly drain.

Remove Bang Bang sauce from the fridge and spoon into a room temp bowl.

Cold sauce + room temp bowl + hot shrimp= perfectly saucy coated shrimp.

(Great tip from an Ex Bonefish Grill employee).

Immediately toss your hot shrimp in the bowl with the sauce. Use tongs to toss and coat.

Since you are frying your shrimp in batches, you can spoon the cold sauce in the bowl in batches too.

A little sauce goes a long way!

Remove to a plate and repeat with remaining shrimp.

Serve as an appetizer or pair with cucumber salad, Miso soup, and Inari (sweet rice and tofu pockets made by my Mom!) for a delicious and filling meal!

Piled high and garnished with green onions just like Bonefish Grill!

Serve with chopsticks and dig in! These spicy shrimp are dynamite!

Almost every {beautifully decorated} table was full.

What an amazing turnout for a great event!

My Dad’s company, Wyndham was a big supporter of the ball. Thanks Wyndham!

Everyone had a good seat with three large screens showing the speakers and videos.

Ashton looking handsome in his dress uniform {and enjoying a drink or two}.

The table set up included programs, EOD lapel pins, and EOD Cellars wine for everyone!

Dinner included spinach salad, steak and chicken with rice and veggies, and parfaits for dessert.

The cake cutting ceremony…and what was left once we got to it!

The group from our unit, 705th EOD

Brooke, a friend from college, was the lead singer of the band, Flock of Sea Monkeys!

Yep, that’s my husband busting a move or two on the dance floor!

The man I married can boogie! Hahaha!

I loved my hot pink dress {found at Macys}!

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Ted’s Montana Grill Kitchen Sink Bison Burger

Nicole Hood — Wed, 22 May 2013 14:55:00 +0000

Like most foodies, I am a big fan of dining out. One of my favorite chain restaurants is Ted’s Montana Grill. Over the years, I have eaten at locations in Florida, Georgia, and D.C. Since my husband is from Montana and had never heard of Ted’s Montana Grill (gasp!), I knew I wanted to take him there one day. Luckily we celebrated our honeymoon in the Atlanta area so we visited the downtown location during our stay.

Ted’s was started by well known businessman, Ted Turner. Ted’s is a big believer in sustainability and features the largest bison menu in the world! They are known for their free thick cut pickles that are brought to your table as a tasty little snack (instead of a boring ol’ loaf of bread) and their fantastically messy 3 napkin burgers! You can choose either ground beef or bison and the toppings range from basics like grilled onions and melted cheese to unique and fun like tomato jam, blackberries, and roasted peppers. My favorite burger is the hearty Kitchen Sink featuring American cheese, grilled ham, smoky bacon, grilled onions and mushrooms topped
with a fried egg. Check out my version of this ‘lick your fingers good’ burger below!

Ted’s famous pickles

My hubby with is tasty- and potent- Huckleberry Margarita.

Two of Ted’s famous Burgers. Oh yeah, if you’re wondering: yes, we each ate the entire burger!

I can’t believe it has already been over a year since our Georgia honeymoon!

I love you Ashton!

Check out our wedding here.

The Kitchen Sink Bison Burger

Makes 4 Big Ol' Buffalo Burgers

Ingredients

24 oz Ground Bison
8 slices bacon
4 eggs
4 hamburger buns buttered and toasted
1/2 a Vidalia or large yellow onion
1 ham steak cut into 4 rounds
6-8 oz package of cremini or baby bella mushrooms
2 tbsp honey mustard
olive oil for sauté
salt/pepper/garlic powder/seasoning salt to taste

Instructions

Cook bacon slices until crisp then drain on a paper towel lined plate.
Drain all but 1 tbsp bacon grease then add chopped onions and cook until softened, about 10 minutes.
Add a swirl of olive oil and add the mushrooms to the onions.
Cook for another 5 minutes or until mushrooms have darkened and softened.
Season with salt and pepper and remove from heat.
Form the bison into 4 round patties.
Season how you like. I used seasoning salt, ground black pepper, and garlic powder.
Heat a heavy skillet (I use a cast iron pan) over med high, add a swirl of vegetable oil and place all 4 patties in the pan.
Cook for a few minutes until a nice crust forms on one side. Flip and let cook for a minute then add a slice of cheese to each patty and cover pan with a lid for a minute to steam until cheese melts.
While the burgers are cooking butter and toast your buns, then spread the inside of the top bun with honey mustard.
Heat a small skillet and cook each egg, one at a time, to over medium. Gently flipping over once. Remove from heat to a plate.
Add a ham slice and 2 bacon strips crosswise on each burger then remove with a spatula and place each patty on each bottom bun.
Top with a fried egg and a mound of sauteed mushrooms and onions, then the top bun.
Prepare to get messy! Dig in and let your taste buds have a party!

Notes

Thanks Ted's Montana Grill for inspiring this fantastic Bison burger! www.tedsmontanagrill.com

Cook bacon until crisp. Reserve one tbsp bacon drippings in the pan

and add drained bacon on paper towel lined plate.

Add sliced onions to the same pan with the reserved bacon grease. Cook until softened, about 10 minutes.

Add olive oil to onions and then add sliced mushrooms and cook until soft,

about 5 more minutes.

Trim fat from ham steak and cut into squares or circles to fit on the burger patty.

Add to a hot greased pan and sear on both sides.

I use a large biscuit cutter or cookie cutter to cut the ham steak into circles that fit perfectly on top of the burgers! Also works great for eggs!

I like to cook my egg over medium. I flip it so the whites get cooked

but the yolk it still runny when eaten.

I like to use seasoning salt, fresh ground black pepper, and garlic powder to season my patties.

Heat a cast iron skillet or grill pan until hot.

Then add the burgers.

Cook burgers for a few minutes, flip then add cheese, cover, and steam until cheese is melted then add ham and bacon. I like my Bison around med-rare.

Perfectly juicy, crunchy, and melted!

Butter and toast sliced buns then spread with honey mustard.

Top burgers with fried egg then mushrooms and onion and top bun.

Oh man this was so good I am still thinking about it weeks later! Enjoy~

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Creamy Caesar Salad with Parmesan Encrusted Pine Nuts

Nicole Hood — Fri, 22 Feb 2013 19:30:00 +0000

This Caesar salad, served at The Melting Pot, is creamy and crunchy at the same time and super addictive! Every time I go to The Melting Pot I say I am going to try a different salad, because they all sound tasty, but then I think of the Caesar salad and I just can’t say no! The secret that makes me (and just about anyone who tries it) hooked on this salad? The Parmesan Encrusted Pine Nuts! I have the recipe below along with The Melting Pot’s Homemade Caesar salad dressing recipe.

This recipe was my #8 most popular recipe in 2013! View the Top 10 here

Serves 2

Ingredients:

4 cups Romaine Lettuce, chopped
1/2 cup seasoned croutons
2 tablespoons Parmesan cheese, shredded
4 tablespoons Parmesan encrusted pine nuts (recipe below)
fresh ground black pepper
Caesar dressing (recipe below)

Directions:

Combine all ingredients except pine nuts and cheese.
Divide equally between two salad plates.
Sprinkle with Parmesan cheese, pine nuts, and pepper.

Dressing Ingredients:

Makes one cup

1/4 cup (1 ounce) grated Parmesan cheese
1/2 cup mayonnaise
1/2 tablespoon milk
1/2 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1 small garlic clove, minced
1 small anchovy fillet, minced
water
salt/pepper to taste

Directions:

Combine all ingredients except water in a bowl and whisk until blended.
You may add water to reach the desired consistency if the dressing is too thick.
You can store this is the refrigerator for up to 10 days.

Recipe from The Melting Pot ‘Dip into Something Different’ Cookbook

Parmesan Encrusted Pine Nuts

Ingredients:

2 tbsp butter, melted
1/4 cup pine nuts or one small pkg
1/4 cup Parmesan cheese, grated
1 tbsp sugar

Directions:

Preheat oven to 350 degrees.
Toss the pine
nuts with melted butter and stir to coat.
Remove from the nuts from the bowl and discard remaining butter.
Sprinkle with grated Parmesan cheese and sugar and mix well.
Spread on a parchment paper lined cookie sheet and bake for about 6-8 minutes, or until golden. Watch closely so they do not burn.
Remove, let cool, and serve on top of your creamy Caesar salad.

* I did find a version of this recipe using Karo Syrup instead of butter. I tried that but the pine nuts came out stickier and more like brittle than individual cheesy nuts like The Melting Pot so I prefer butter!

You can use a anchovy fillet but we like this shortcut: anchovy paste! About 1-2 tbsp per fillet.

Just blend it all together and you’ve got a perfectly creamy Caesar dressing!

Don’t know the best way to mix your salad and dressing? Here’s a restaurant trick we learned: put the salad in a Tupperware container, top with dressing, secure the lid on the container, and shake! Now it should be mixed well and you can pour on your salad plate.

Top buttery pine nuts with sugar and Parmesan cheese for a delicious twist to top off your Caesar Salad!

Just a few simple ingredients make these Pine Nuts amazing!

Perfectly toasty and golden brown!

a Rafflecopter giveaway

The Melting Pot – Houston

6100 Westheimer Road Houston, TX 77057

(713) 532-5011

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The Melting Pot Garlic Herb Cheddar Fondue

Nicole Hood — Mon, 18 Feb 2013 23:34:00 +0000

I have been a lover of fondue since my first visit to The Melting Pot with my parents many, many years ago in Pensacola, FL. I remember then, as a little girl, how excited I was to watch them create these decadent cheese or chocolate creations in front of me! And I loved to cook my own meats in the bubbling broth and try the variety of mouth watering selection of sauces they set out. To this day The Melting Pot is still one of my favorite restaurants, especially for a Girls Night Out or Romantic Date Night.

Last month, I had the pleasure of taking my hardworking husband on a long weekend to Houston. He had never been to The Melting Pot, actually I don’t think he had ever had fondue before (gasp!), so I knew that had to be our first stop!

We ordered the Four Course Experience, which is a fun and clever concept and perfect for a couple out for a romantic evening! You choose one cheese fondue to share, you each select an individual salad, then you each select your individual entrée and finally choose one chocolate fondue to share. It’s a great way to sample a little bit of everything off the menu!

What we ordered:

Bacon and Brie Cheese Fondue

Spinach Mushroom Salad (Ashton) and Caesar Salad (Me)

The Classic Dinner (Ashton) and Fondue Fusion (Me)

Flaming Turtle Chocolate Fondue

The Melting Pot Houston offered to take our picture and then posted it for
download on their website. Such a nice, personal touch!

The Melting Pot Garlic Herb Cheddar Fondue

Ingredients

2 3/4 cups (11 ounces) shredded Cheddar Cheese
3 tablespoons all purpose flour
1 cup beer
4 teaspoons chopped garlic
6 tablespoons Green Goddess Sauce (recipe link below)
1 teaspoon The Melting Pot Garlic and Wine Seasoning optional
1 teaspoon freshly ground pepper

Instructions

Toss the cheese with the flour in a bowl.
Place a metal bowl over a saucepan filled with 2 inches of water (or use a double boiler).
Bring the water to a boil over high heat.
Reduce the heat to medium and pour the beer in the bowl.
Stir in the garlic using a fork.
Cook for 30 seconds, stirring constantly.
Add half the cheese and cook until the cheese is melted, stirring constantly.
Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted.
Fold in the Green Goddess Sauce, Garlic and Wine Seasoning, and pepper.
Pour into a warm fondue pot and keep warm over low heat.
NOTE: The cheese is shredded and tossed with flour to aid in thickening and to improve the viscosity of the fondue. The fondue should be the consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all the cheese may be needed, and, in some cases, more cheese may be needed to reach the perfect consistency.
*Serve with green apple slices, crisp broccoli, carrots, and cauliflower, pretzels, and crusty chunks of bread such as pumpernickel.

Notes

Recipe from The Melting Pot 'Dip into Something Different' Cookbook

Lots of flavorful chopped garlic, light beer, and gooey cheese make this fondue the perfect warm meal during these cold winter nights!

Stir with a fork until the cheese is completely melted.

Add the Green Goddess Sauce (recipe here).

Season with ground black pepper and Garlic and Wine Seasoning (available at The Melting Pot)

Serve warm with apples, veggies, bread, and pretzels!

a Rafflecopter giveaway

www.meltingpot.com

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