7⁄8 cup pasteurized egg (I use Egg Beaters)
1 1⁄8 ounces crushed garlic
3 1⁄2 ounces parmesan cheese
2 2⁄3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon salt
1 tablespoon pepper
1 tablespoon dry mustard
1 1⁄2 ounces anchovies
1 tablespoon Worcestershire sauce
1 1⁄2 cups olive oil
2 tablespoons chopped fresh parsley
Finally got to check out the new format Crudo Nudo moved over to and I love it! Tapas style, relaxed, a little more casual than before. Sad to not see Josh behind the bar anymore but Tyler was a good addition.
Eric told me the Blogger Girls were down the street for a meet. I popped in to say Hi.
Hi Angela! I think she had a couple of drinks ;)
Another trip to Auntie’s Tiki but tonight we got a treat! Abriel made us a Gising Gising Hot Pot that isn’t on the menu, It was made totally vegan using Beyond Meat as the protein, we couldn’t quit eating it it was that good. They have it in burger form but I prefer this by far.
We also got some of the usual suspects we order on our visits here.
Caught Vang’s Bowls & Rolls pop-up at Bottlecraft Virginia Beach tonight. Did a take-out order, bringing home the SayNoelMore (Noel is the owner) and the Momma Shiela (his baby momma) rolls. So good!
Finally made the Pendulum $6 Burger lunch! It was everything I heard it was and more. They service it with a garlic mayo that was crazy, I had to get more so I could dip my seasoned fries. A must try if you can make it out on a Friday.
These were my second attempt at making the addictive Pok Pok Vietnamese style wings from the Pok Pok cookbook Marleigh gave me. You probably remember the first time I had the help of Geordie and my buddy John.
I’m addicted to these things! I’m getting the hang of frying out of my new wok (not exactly new, but I just started utilizing it!) I think the next time I have a go at it I’ll have the oil temperature perfect. I did tone down the heat a little too, even though the flavor was great last time the Thai chili paste I made with the peppers my Mom grew were killing!
Oh, here’s a shot the plate before shishitos and one of Shelby holding them after because she’s super cute!
Chef Shawn Lindsay working the Prime Rib
Shelby and I celebrated being married 29 years yesterday! We don’t make a huge deal out of our anniversary but this year the circumstances were a little different.
Shelby had some work to do in Portland, OR so I took some time off to tag along and check out the city. We were excited because we’ve never been to Portland it ‘s been on our list of places to visit.
Coincidentally, not only did our anniversary fall between the dates of the trip, but our friend Chris Cosentino owns a restaurant there called Jackrabbit. We knew were we were going to have dinner!
It’s been a while since I’ve made this!
Another volume of Beats Beer Brunch at Esoteric.
Tried the Oyster Sandwich at Commune, pretty good! Been a while since I’ve had one of these. I saw my buddy Vinny too, he’s just one of those guys you feel good being around.
Checked out Elation before heading home, capping off my day in Norfolk. They haven’t officially opened yet and can’t serve their own beer (thanks VA laws) but they are serving other beers brewed in the area. Beautiful space, probably going to be visiting this more often.
Pillow Fight! Winter Beer Invitational featuring the juiciest pillowy beers from 20+ east coast breweries.
RaR Brewing (Cambridge, MD)
NoDa Brewing (Charlotte, NC)
Charles Towne Fermentory (Charleston, SC)
Aslin Beer Co. (Herndon, VA)
The Veil (Richmond, VA)
The Answer (Richmond, VA)
Fine Creek Brewing Co. (Powhatan, VA)
Adroit Theory (Purceville, VA)
Bingo Beer Co. (Richmond, VA)
Ocelot Brewing Co. (Dulles, VA)
Ardent Craft Ales (Richmond, VA)
Hardywood Park Craft Brewery (Richmond, VA)
Stone Brewing Co. (Richmond, VA)
Precarious Beer Project (Williamsburg, VA)
Virginia Beer Co. (Williamsburg, VA)
Brothers Craft Brewing (Harrisonburg, VA)
Final Gravity Brewing Co. (Henrico, VA)
Benchtop Brewing Co. (Norfolk, VA)
Smartmouth Brewing Co. (Norfolk, VA)
Reaver Beach Brewing Co. (Virginia Beach, VA)
Deadline Brewing Project (Virginia Beach, VA)
New Sarum Brewing Co. (Salisbury, NC)
Origin Beer Lab (Ashland, VA)
Reason Beer (Charlottesville, VA)
New Realm Brewing Co. (Virginia Beach, VA)
After my judging stint for Brunched I headed over to Benchtop Brewing to meet with Bob to shoot some BBQ. I needed some updated shots for a little story I’m doing locally and Bob graciously accommodated me. It included the Big A$$ Rib (I know I posted one before, but this one was even bigger!) that everyone loved so much I had to share.
I ain’t scared.
I was honored to be invited as a judge again at the Junior League of Norfolk-Virginia Beach Brunched 2019. The panel also included Brandy Anderson from 64 Eats, Marielena Balouris of WAVY 10, and Kim Parker from So Full Zest.
The big winner of the day was Supper Southern Morsels with People’s and Judge’s Choice! Their Shrimp and Grits were amazing, if wasn’t slated to go eat more stuff later that day I would have eaten it all.
Thanks again JLNVB again for the invite and hope to return next year!
Monday through Friday at Commune you can get a breakfast sandwich and coffee for $5! Don’t skip this!
I was invited to try out Brixx Wood Fired Pizza a little while ago and didn’t get a chance to talk about it then, so I’ll jot down some things about it.
It’s a small chain restaurant that started in Charlotte, NC. There are a little over 30 stores in the eastern part of the country. They specialize in cooking in their wood-fired brick ovens (hence the name), there are no large fryers, but they do have a range. The oven is centrally located so guests can see what’s happening behind the counter.
I went to the Virginia Beach location, the next closest is in Chesapeake. The two drinks you see above were named after the two locations and weren’t too bad but I’m not a fan of Blue Carcao as it is a bit too sweet for my tastes. Not saying it isn’t good, just my thing.
I tried a few of the pizzas, my favorite was the brunch Huevos Rancheros surprisingly enough. I thought the toppings were perfect and everything came together nicely. I had several other items on the menu including wings, sandwiches, and meatballs. Not bad at all.
The location is nice, it’s near the amphitheater so I could see Brixx being a watering hole for people looking to pre-game before a show or swing by afterwards for a bite (or more drinks!)
Check out the rest of the pics and swing by to try it yourself. Everyone I met with were very nice and accomodating.
4 lbs chicken
2 tablespoons fish sauce
3 tablespoons minced garlic
1 tablespoon soy sauce
1 1/2 tablespoons Thai red curry paste
2 teaspoons sugar
1 teaspoon ground coriander
1 1/2 teaspoon grated ginger
1/2 teaspoon white pepper
1/2 teaspoon turmeric powder
1/2 teaspoon ground red pepper
1/2 cup coconut milk
You'll want Peanut Satay sauce to serve with these, along with sticky Jasmine rice.
Cut chicken into thin slices that can be skewered. Add all the ingredients and then mix well with chicken. Marinate overnight.
Soak wooden skewers for 20 minutes before using sticks. Skewer, grill, serve :)
Image courtesy of katieabbottrd.com
I get asked a lot about vegetarian and vegan options in the area. I usually have to tell them I’m not really sure because “I eat everything!” It’s true too, but the question nags at me and so I’ve talked to people here and there and found a few places I could suggest. Then one day it hit me - my buddy Katie would know!
Katie Abbott, MS, RDN, INHC (yeah, I know that’s some alphabet soup behind her name but she earned it!) is a registered dietitian and counselor who is super passionate about food and treating your body well. I should probably take notes…
Anyway, I approached her about giving me a list of places that good vegetarian/vegan options. She said could put together a list of restaurants that I could share on my page. Click the image below to go to her page and and sing up for her mailing list to get a copy. It’s 6 pages of spots to make it easier for you to find exactly the dish you’re looking for!
Image courtesy of katieabbottrd.com
