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Tuesday, February 28, 2012

For the Ladies


It’s been a long week, and you’re dying for a break. Well, I have the perfect solution. I’m introducing Whine Down Wednesdays. Every Wednesday I will offer a drink to the viewers. You don’t have to wait until the weekend arrives to enjoy a great drink. Take a break and have a sip of A Taste of Heaven.  

This is a fresh Pomegranate Margarita with lime juices. I want to dedicate Wednesday's drink to the ladies. It’s a margarita on the rocks with pink crystals of sugar on the rim. It’s a sexy, but sophisticated drink that reminds me of Sex and the City. Ladies you will love this margarita. 
FOOD TIP: Pomegranate juice stains clothing.

Veggies Are Friends


This taste of heaven is Bertolli’s Roasted Chicken & Rotini Pasta. It contains chicken, yellow squash, carrots, tomatoes, celery, zucchini, and pasta combined in a vegetable broth. I added some seasonings to make the dish my own, and I drizzled shredded cheese on the finished product. Then I paired the soup with cheesy ciabatta bread; it’s the icing on the cake. The good news is the popular soup can be purchased from the grocery store. It’s a quick lunch or a light dinner that is easy to make. Please do not be discouraged by the veggies, they are the highlight of this dish. 


FYI: Further Details...

FOOD TIP: Carrots are good for your eyes.

Monday, February 27, 2012

Just Because



I made this dish just because. It’s baked chicken wings, sweet corn, and mashed potatoes with a mushroom gravy. The chicken is baked until golden in color and seasoned with love. I made fresh mashed potatoes with the brown gravy to create a home-style feel, then for the veggie I chose sweet creamy corn. Overall, everything blended together very well. This is a great meal for Sunday or for whenever you’re craving it. Regardless, you will have a happy plate.


FOOD TIP: Use paprika to add color to your food. 

Sunday, February 26, 2012

Drowning In Heaven


Every time I look at this picture, I get a burst of excitement. This dish was prepared with perfection. Plated is the Mississippi Catfish Opelousas. Its blackened catfish with shrimp, oysters, and crab meat in a lemon garlic butter sauce. The catfish is in a pool of deliciousness and on the side are country grits. I have no recommendations or changes for this dish. Everything was on point from the flavors to the appearance. It’s a five star in my book.

FYI: Pappadeaux

FOOD TIP: Fish should never smell fishy.

Saturday, February 25, 2012

It's a Mouthful



It’s called the “Knife and Fork Burger,” but I substituted the beef for char-grilled marinated chicken. This sandwich has sautéed button mushrooms, red onion, lettuce, Swiss cheese, tomato, and a pinot noir demi glace on a toasted bun. Then for the side item I chose tavern French fries. The chicken is tender and juicy from the grill and has a sweet taste from the glace. It’s a mouthful. You NEED a fork and a knife to conquer this sandwich. I enjoyed the mushrooms and Swiss cheese the most. The sandwich is so good, I’d order it twice.

FYI: Joe's on Juniper 

FOOD TIP: If you want tender and juicy meat, then marinate it overnight. 

Friday, February 24, 2012

Paula's Inspiration




I live and breathe FOOD. It’s been a passion of mine since I was younger. When you turn on my television, it’s always on the food network. One day I was watching Paula Dean’s cooking show, and I was inspired to make this dish. This taste of heaven is seared pork chops with southern grits and spinach. The grits are filled with hickory bacon, butter, and shredded cheese. I chose spinach for my vegetable because it’s a healthy and rarely used. For presentation, I topped the spinach with bacon crumbs and placed the seared chop slightly on the grits. Overall, everything tied together very well. I hope in the future I can expand this dish.

FYI: Further Details... 


FOOD TIP: Experiment with recipes to add variety to your meals & to become a better cook.

Thursday, February 23, 2012

Feature of the Week: Feb. 23-29



 I have started the “Feature of the Week” and these dishes will premiere on Thursdays. It’s an opportunity for the audience to display their own dishes. A Taste of Heaven would not exist if it were not for the audience, so I want to show my appreciation by dedicating Thursdays to the fans. If you eat or make a dish of your own and its camera ready, then you can email me your photos. I will review and post them on Thursday.  It’s important to remember presentation, style, and taste. I look forward to seeing your Taste of Heaven.


Description: I have personally tried the dish above. It’s Alfredo pasta with juicy shrimp, asparagus, and diced onion. The sauce is creamy, smooth, and enjoyable. I would love to compliment this taste of heaven with a glass of sweet red wine. Good Job Al Lee! 

Wednesday, February 22, 2012

Lost in the Sauce



A Mardi Gras celebration is taken place in the city of New Orleans as we speak. People from all over are flooding the Cajun City for parades, parties, cookouts, and fun times. However, I look forward to the variety of foods. This taste of heaven is fried crawfish tails served with a homestyle cocktail sauce and a Creole Remoulade sauce. The crawfish is seasoned and lightly fried golden. Then it’s complimented with not one, but two signature sauces. The cocktail sauce is a classic, but the Creole Remoulade adds a tanginess to the dish. They both hold their own, and the fried crawfish tails are the perfect match for them. I think we have chemistry.


FOOD TIP: "Don't knock it until you try it"

Tuesday, February 21, 2012

Fried Bites



If you want Japanese cuisine, then I recommend a restaurant called Sushi Bites. When I visited, I ordered the chicken fried rice. It’s got chunks of chicken, zucchini, carrots, scallions, onion, fried egg, and a garlic butter flavor. The portion is large enough to share with two people, but I like all for myself. The fried rice is cooked just right, and the colors are flowing throughout this dish. I recommend ordering the chicken fried rice along with the spider roll and their signature Atlantic roll. Overall, Sushi Bites is very creative in their presentation and style. I will be making a second trip to try something new on the menu. 


FYI: Sushi Bites

FOOD TIP:  Presentation means a lot when a person is eating. If it looks good, then its a  strong possibility it tastes good. 

Sunday, February 19, 2012

2 A.M. Breakfast


I prepared over easy eggs with grits and fried tilapia at 2 A.M. Sometimes I get hungry early in the morning, and I love cooking breakfast. It’s a quick and delicious meal to have at any time of the day. The eggs are cooked with a slight run, but can be made upon preference. Then the grits are hot, fresh, and topped with shredded cheese and butter. My choice of fish was tilapia because it tastes great deep fried. For zing I used a little Louisiana seasoning to add a New Orleans’ flavor. I could of added bacon, but I wanted the tilapia to be the highlight of this dish. If you want to make this taste of heaven yours, then you can add your own personal touch. Eat Up!

FYI: Further Details...

FOOD TIP: If an egg floats in water, then its bad.

Saturday, February 18, 2012

Lobster Bisque



Warm New England lobster chowder is a great way to start off any fancy dinner. Its uniform is creamy and thick like bisque with chives sprinkled on top. The smoothness of the bisque is phenomenal. The best part is the sweet corn flavor and the chunks of lobster. Then the warm bread that is brought to the table is perfect for dipping. I love dunking different types of bread in signature soups. It’s a sensation in your mouth that makes your eyes close. In my opinion, the popular chowder is worth any trip. I love it!

FYI: Bistro VG

FOOD TIP: When lobster is fully cooked, it turns a bright red.

Friday, February 17, 2012

Late Night Special


Two Urban Licks is heating up the Atlanta scene. Imagine candles on the wall, a live band playing, and “fiery American cuisine.” This taste of heaven is barbecue chicken with creamy bacon collard greens. The half chicken is tender, juicy, and drowning in a sweet barbecue sauce. Then the collard greens are filled with little chunks of bacon, which add a significant amount of flavor. Its consistency is smooth and absolutely delicious. Whenever I visit the hidden restaurant I enjoy the warm, but cozy atmosphere. It’s the perfect place for a late night dinner. From my experience, I would put Two Urban Licks on the top of my food list. I promise it’s a late night special you will enjoy.

FYI: Two Urban Licks

FOOD TIP: Bacon is a great seasoning tool.

Tuesday, February 14, 2012

Sharing Is Caring



A great appetizer is one that is shared with the table. This taste of heaven is Giant Chicken Nachos. It’s a mountain of jalapenos, tomatoes, lettuce, chunks of chicken, sour cream, chili, scallions, and mixed cheese over warm corn tortilla chips. Its looks are deceiving because the picture does not show the real size of these Giant Chicken Nachos. The serving is so large that it can be shared with up to four people. If you decide to venture to Lenox Square Grill for these nachos, remember sharing is caring. Enjoy!

FYI: Lenox Square Grill

FOOD TIP: Jalapenos add a kick to food.

Sexy For My Valentine



It’s been a long week, and you’re dying for a break. Well, I have the perfect solution. I’m introducing Whine Down Wednesdays. Every Wednesday I will offer a drink to the viewers. You don’t have to wait until the weekend arrives to enjoy a great drink. Take a break and have a sip of A Taste of Heaven. 

Drink up ladies and gentlemen. This is a Tropical Berry Mojito Shaker with Bacardi Rum, wild berries, mint, guava, and passion fruit juice.

FYI: Friday's

A Valentine's Wish



It’s the only restaurant in the city of Atlanta with a tri-level complex. Tourists and locals travel up 73 floors to experience the revolving upscale restaurant. While dining the restaurant rotates in a 360 degree motion. The scenery is breathtaking, and the contemporary cuisine is delicious. This taste of heaven is a 7 oz beef tenderloin, a 8 oz cold water lobster tail, fresh green spinach, and potatoes marinated in a special lobster sauce. Chef Russell Sleight plates the surf and turf in a mountain design that is camera ready. Overall, the dish is artistic and a romantic treat for any Valentine.

FYI: Sun Dial

FOOD TIP: Plating on white dishes makes food look more appealing.

Monday, February 13, 2012

Step Out the Box



Before I describe this taste of heaven, I need the audience to step out the box. This dish is Grilled Mediterranean Octopus. It’s complimented with warm Yukon Gold potato salad and chive oil. There are a variety of flavors floating throughout the dish. The octopus is meaty like lobster, but with a twist. I thought it would be similar to squid, but it was actually better. The chive oil goes great with the grilled octopi, and it adds a hint of green to the scene. The collaboration of colors makes the dish look more appealing and appetizing. Overall, the idea of grilling the octopus instead of frying it makes the Small Plate unique to its audience. 

FYI: Bistro VG

FOOD TIP: Octopus and squid are in the same family.

Sunday, February 12, 2012

In Loving Memory of Whitney Houston


Whitney Houston will FOREVER be missed.



Little Italy




















In 1977 Provino’s opened their doors to the people of Atlanta, Georgia. Their delicious Old World style food gained them popularity and acceptance. The atmosphere of the restaurant is homely and comfortable for any customer. First, Provino’s serves a family salad with cucumbers, tomatoes, beets, onion, freshly shredded cheese, and their signature house dressing. Next, the popular garlic rolls are served. These Bad Boys are the icing on the cake. For the entrée, I chose the Seafood Trio. It consists of juicy shrimp, scallops, and clams sautéed with herbs in a rosatella sauce over angel hair pasta. Every time I order this dish, I feel like the little kid in the candy store. It’s exciting, yummy, and worth the trip. 

FYI: Provino's Italian Restaurant

FOOD TIP: After cooking noodles, you should rinse the starch off of them.

Saturday, February 11, 2012

Spice Things Up


Sometimes a meal with spice sets the night off. This taste of heaven is paella with jumbo shrimp, chunks of chicken, red onion, red pepper, yellow rice, spices, and a tomato based sauce. Chives are sprinkled on the top as a colorful confetti, and a breadstick is plated to complete the dish. The flavors are outstanding, and the spices really wake up your taste buds. Thumbs up!


FYI: Houlihan's

FOOD TIP: Tomatoes are considered fruit.

Wednesday, February 8, 2012

BOMB Chop


A Southern classic is a dish cooked from the soul. When you take the first bite, it makes you feel like you’re at home. Plated is a deep fried pork chop with mashed potatoes, asparagus, and a cheesy breadstick. The creamy thickness of the potatoes and the crunch of the chop blend together nicely. The asparagus not only adds sophistication to the dish, but it brings color to the pallet as well.  If you want to add some kick to your food, then hot sauce is not a bad choice. I can guarantee you will not have any leftovers because it’s BOMB.

FYI: Further Details...

FOOD TIP: If you eat asparagus, it will change the smell of your urine.

Monday, February 6, 2012

Chocolate Fanatic



After eating dinner, I tend to get a sweet tooth. If I had to choose something sweet to eat, then it would be a dessert with chocolate. This taste of heaven is a turtle fudge brownie with pecans and vanilla ice cream. The chocolaty brownie is loaded with fudge, drizzled with caramel, sprinkled with powdered sugar, topped with roasted pecans, and garnished with a leaf of mint. There are a couple of wild berries floating around for color as well. If you save room for this chocolaty dessert, then you will have no regrets. Overall, the flavors and presentation speak for themselves. 

FYI: Pappadeaux 

FOOD TIP: Chocolate is caffeine. 

Saturday, February 4, 2012

Fully Loaded



During lunch I look forward to having a cold cut sandwich or a hot sub. This taste of heaven is a corn beef sandwich with provolone cheese, mustard, a secret sauce, pickles, and baked Lay’s chips. The corn beef is freshly cut and seasoned from the deli. Then it’s warmed and mounted on a sour dough bun. Each bite is fully loaded with the salty beef and provolone cheese. It’s a light, but filling dish that can be eaten for lunch or for a midnight snack. Anything with corn beef is a winner in my book.

FYI: Further Details...

FOOD TIP: Eating small meals throughout the day is better than eating 3 heavy meals in a day.

Friday, February 3, 2012

A Work of Art



Tuna, cream cheese, avocado, sesame seeds, and masago are combined to create these fresh sushi rolls. The bright red masago is the highlight of this dish. It adds a nice light crunch to each bite and a spicy kick as well. Some people are not big fans of fish eggs; however, the masago ties everything together. This taste of heaven is a bold and an adventurous dish that everyone should try. Please do not be discouraged by the title “Sushi” because not all sushi is raw. If you want the full experience, then I recommend eating these rolls with eel sauce. Enjoy!

FYI: Atlanta Fish Market

FOOD TIP: Fish should NEVER smell fishy.

Wednesday, February 1, 2012

Surprise Me



If you want a fulfilling soup for lunch, then this hardy chili is the best choice. Tender chunks of filet mignon are the surprising treat in this dish. Kidney beans, pinto beans, black beans, green pepper, onion, tomato, and spices are scattered throughout this chili mixture. Then it’s topped with chives, sour cream, and shredded cheese. On the side, crackers are served for dipping and for a smooth balance. A salad can compliment this dish, if you have a big appetite. Either way you will enjoy this warm bowl of filet mignon chili.

FYI: Fox Sports Grill (dish available at selected locations)