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Thursday, January 31, 2013

Feature of the Week: Jan. 31-Feb. 6


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.

FYI: Email Pictures...

Description: I admire any restaurant that dresses up their French fries. It seems like wherever I go, someone always messes up my French fries. Believe it or not, French fries are not the easiest to make. Some places over cook them, under cook them, refry them, burn them, add too much salt (Side Note: I’m NOT pointing any fingers, but the shoe fits for McDonald’s), or serve them soggy. I just want French fries that are hot, fresh, and delicious. This taste of heaven is truffle fries with shredded Parmesan and herbs. Now, these fries look AWESOME. I love the fact that their under 600 calories and they’re affordable for your pockets. It’s definitely my type of appetizer.

Wednesday, January 30, 2013

Tie Me to the Bedpost


It’s been a long week, and you’re dying for a break. Well, I have the perfect solution. Every Wednesday I will offer a drink to the viewers for “Whine Down Wednesdays.” 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.

Get your mind out the gutter!!! I've heard some crazy names for drinks, but this one takes the cake. This taste of heaven is called “Tie Me to the Bedpost.” It’s Absolute Citron, lime juice, Malibu, Grand Marnier, grenadine, and pineapple juice. The sweet mixture catches you off guard as soon as you take the first sip. I was expecting a strong taste of alcohol, but Tie Me to the Bedpost had me fooled. If you enjoy sweet drinks, then I would recommend this one for you. Personally, I live life on the edge, so I want my drinks to have more of a kick; I’m just saying. ;D

FYI: Lace

FOOD TIP: Lime juice keeps scurvy away. 

Tuesday, January 29, 2013

"Unique"


It almost feels weird writing the word “unique” because I’m so used to placing an E in the front of the U. For those who don’t know, I have a sister named Eunique (Side Note: She was named Eunique because she was born on the same day as Dr. Martin Luther King, Jr.). During the First Annual Food Awards, Bistro VG won the award for Best Ambiance. Well, their ambiance is not all they have to offer. They are known for their European and French cuisine and their whimsical setting. I went to Bistro VG for a romantic outing and to try something new and exciting. This taste of heaven is sea scallops, rock shrimp risotto, wild mushrooms, peppercorn sauce, and lobster oil. There are a lot of unique elements presented in this dish. First, the sea scallops are seared perfectly and cooked so well that each bite melts in your mouth (Side Note: The worst thing you can do is overcook scallops). Then the rock shrimp risotto, which has a thick and creamy uniform, is bathing in peppercorn sauce and lobster oil. Meanwhile, the wild mushrooms, my favorite, are spread on top to complete the tasteful spread. My taste buds were definitely satisfied after eating at Bistro VG. I was impressed.

FYI: Bistro VG

FOOD TIP: Risotto is an Italian rice that is cooked in broth until a creamy consistency is reached.

Friday, January 25, 2013

Sneaking Breakfast


It seems like every time I enter the kitchen, the orders start flying in. One morning, I crept in the kitchen slowly, so I could make myself some breakfast. Before I could grab any pans, my friends were standing right behind me. They said, “What are you about to cook?” (Side Note: They only ask this question when they’re hungry or when they want a sample off my plate). Just when I thought I was fending for myself, I was asked to make breakfast for the house. This taste of heaven is turkey bacon, creamy country grits, and two over easy eggs. It’s a quick combo that can be eaten early or late. Personally, I enjoy it with a cinnamon raisin bagel and a cold glass of orange juice on the side. It’s a light breakfast that will hold you until your next meal, and its scrumdiddlyumptious. I LOVE it!!!

FYI: Further Details...

FOOD TIP: Turkey bacon is a healthier meat choice for breakfast.

Thursday, January 24, 2013

Feature of the Week: Jan. 24-30


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.

FYI: Email Pictures...

Description: I show out from time to time, but this feature ALWAYS has something under her sleeve. This taste of heaven is tender steak topped with portabella mushrooms and onions, garlic redskin potatoes, sautéed asparagus, and a buttery breadstick to seal the deal. There is NO doubt in my mind that this feature is SLAPPIN’!!! Every time my friend enters the kitchen, the battle begins. She takes a simple dish and spices it up with her love for cooking. She’s one of my role models, and I love everything she puts before me. A+

Wednesday, January 23, 2013

Southern Comfort


It’s been a long week, and you’re dying for a break. Well, I have the perfect solution. Every Wednesday I will offer a drink to the viewers for “Whine Down Wednesdays.” 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.

I've never had New Orleans Original Southern Comfort before, but I had the opportunity to try it over the holidays. The fruit flavored whiskey was originally known as “Cuffs and Buttons.” Martin Wilkes Heron, the creator, wanted to produce a smooth drink for his customers at McCauley's Saloon in New Orleans, Louisiana. In 1889, he bottled Southern Comfort for the first time. Since the creation, Southern Comfort has earned a gold medal for taste and excellence at the St. Louis World’s Fair, and has been noted as New Orleans favorite whiskey. Today, there are over five different styles of the Southern Comfort on the market, but the original is considered the best.

FYI: Southern Comfort

FOOD TIP: In 1885, Martin Wilkes Heron (a.k.a. M.W.) changed "Cuffs and Buttons" to Southern Comfort.

Wednesday, January 16, 2013

Rum Punch


It’s been a long week, and you’re dying for a break. Well, I have the perfect solution. Every Wednesday I will offer a drink to the viewers for “Whine Down Wednesdays.” 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.

I’m not sure if you remember the Caribbean Flava post, but it doesn’t touch the Rum Punch I had in Jamaica. I thought I was getting the best Rum Punch on the market, until I took the first sip of this taste of heaven. Once I touched the Jamaican sand, I was anxious to try the food and the drinks. I walked up to a tropical hut to order some jerk chicken, and then the bartender offered to make me a drink. Of course I couldn’t turn him down, so I said, “Sure, why not? I’m on vacation, and I’m living it up for the next three days." After he mixed the ingredients together, I took my first sip. WOW!!! What did he put inside this Rum Punch? Instantly, I felt like all my worries were thrown out the window and I was free of stress. At that moment, I contemplated on moving to Jamaica.

FYI: Jamaican Hut on Beach

FOOD TIP: The Jamaican rum is the signature ingredient in a Rum Punch. 

Friday, January 11, 2013

Spring Cleaning


Happy Friday Everyone!!! It’s been a long and an eventful week for me. I started school again and I did some spring cleaning as well. Every New Year, I evaluated myself, my surroundings, and personal goals in life. The best way to grow is to acknowledge you strengths and weaknesses. Then once you make that list, you can start your spring cleaning. I’ve listed a few of my goals and challenges for 2013. I can’t wait to see the outcome in 2014.

Goals:

1. Graduate with my second degree
2. Build a foodie empire
3. Buy house
4. Buy a car
5. Meet prominent people in the food industry
6. Learn more food terminology
7. Build stronger fan base
8. Branch A Taste of Heaven off to its own website
9.  Go on second cruise
10. Become a better cook
11. Visit Chicago
12. Prepare for my masters
13. Buy a puppy
14. Buy Grandma a house
15. Visit Texas
16. Start catering company
17. Create recipes for cookbook
18. Become a better writer
19. Strengthen credibility
20. Find a church home
21. Meet more chefs
22. Read more books, magazines, & newspapers
23. Design logo
24. Strengthen time management
25. Be a role model/mentor
26. Visit more restaurants
27. Be more organized
28. Get passport
29. Make my Grandma proud
30. Inspire

Final Thoughts: I’m NOT a morning person, but for some reason I woke up early this morning. I was eager to write and share my thoughts with A Taste of Heaven. Blogging has become a special part of my life, and I’m so thankful for the opportunity. I hope that I can inspire and touch everyone in the future. My new year begins…

Thursday, January 10, 2013

Feature of the Week: Jan. 10-16


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: Now you can’t tell me this doesn’t look DELICIOUS!!!!! This taste of heaven is seafood soup. Its shrimp, conch, crab legs, red potatoes, fresh corn on the cob, chicken, and scotch bonnet peppers. Our great friend, Porscha has done it again (Side Note: Creator of Sweet P’s Homemade Cakes & Things). My favorite part about this feature is that it’s served in personal bowl, so each person gets their own personal feast. The greedy people, like myself, can enjoy their seafood favorites and NOT have to share. Hopefully, I get the opportunity to try Porscha’s famous seafood soup soon. Great Job!!!

Wednesday, January 9, 2013

Pop My Cherry


It’s been a long week, and you’re dying for a break. Well, I have the perfect solution. Every Wednesday I will offer a drink to the viewers for “Whine Down Wednesdays.” 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.  

As you know, I make my own cocktails from time to time. The first cocktail that I introduced to A Taste of Heaven was the Patron Passion Fruit. Well, on New Year’s Eve I created a new cocktail called “Pop My Cherry.” Its 1800 Coconut Tequila  mixed with orange juice, cherry grenadine, pineapple juice, and then it’s topped with a pineapple ring and a few cherries. The name came from the colorful mixture that was created when the cherry grenadine was added to the orange juice. I was very proud of my new creation because I had the opportunity to share it with my friends and they loved it!!!

FYI: Further Details...

FOOD TIP: Maraschino cherries can be used for cocktails and for your next honey baked ham.

Tuesday, January 8, 2013

Mother Knows Best


My mother use to make my sister and I eat everything that was prepared for dinner. We use to avoid anything that was weird or unusual to our taste buds. In my opinion, the worst thing that was put on my plate was sweet potatoes. For some reason, I just never liked them. Since I’ve gotten older they taste better, but they weren’t my cup of tea at first. This taste of heaven is sweet potato soufflé. Its mashed sweet potatoes with brown sugar, butter, cinnamon, and char marshmallows on top. I never thought I’d see the day when I would be making anything sweet potato. It was my first time making the soufflé, but everyone ate it like it was my specialty. I guess my mother was right after all. Mother knows best.

FYI: Further Details...

FOOD TIP: Sweet potatoes are a good source of fiber.

Monday, January 7, 2013

Honey Baked Ham


I gave Instagram a small preview of my Christmas dinner, but I didn’t showcase Thanksgiving. I cooked for the Southern Polytechnic State University Women’s Basketball team this year, and it was great success. This taste of heaven is a homemade honey baked ham. My father was a chef and he never taught me any of his recipes. The only dish I learned how to make was his honey baked ham. I kept this recipe dear to my heart because I planned on passing it down to my children. Every time I make this ham, everyone goes nuts. It has the perfect sweetness and flavor for the holidays. It’s simple to make, but you must have the love to make it finger lickin’ good.

FYI: Further Details...

FOOD TIP: Once the ham is almost done, add the Maraschino cherries and pineapple slices to the top.

Saturday, January 5, 2013

Convince Me


When the holidays arrive, I try to hide from the kitchen sometimes. It’s not that I don’t enjoy cooking, but I like to enjoy the festivities like everyone else. On New Year’s Eve my best friend convinced me to make sirloin steak, shrimp scampi, and steamed broccoli. The shrimp scampi came out better than I thought it would. I used fresh minced garlic, butter, Italian seasoning, parsley, and some other secret ingredients. The steak was dressed with crushed black pepper, Mrs. Dash Steak Blend, Oregano, and Goya Adobe All-Purpose Seasoning. My friend likes her steak cooked well done, but I prefer mine medium rare. Whenever I make steak, she NEVER wants to try it another way (Side Note: I’m going to convince her to try the medium rare one day). I think the only way to be adventurous in the kitchen is to try new things, but she’s just a tough cookie that I can’t crack.

FYI: Further Details...

FOOD TIP: Use Worcestershire sauce when you make your next steak.

Wednesday, January 2, 2013

The Velvet Bag


It’s been a long week, and you’re dying for a break. Well, I have the perfect solution. Every Wednesday I will offer a drink to the viewers for “Whine Down Wednesdays.” 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.  

I’m not sure if it’s the fancy velvet bag or the sophisticated box that makes Crown Royal stand out to its customers. Personally, the popular whisky grabs my attention every time because my favorite color is purple. This taste of heaven is called Crown Royal Black. It’s a blended Canadian Whisky that has a hint of vanilla and an oak background. The bold mixture blends nicely with Coca Cola or Dr. Pepper.  It’s a nice choice if you want to impress the old heads. ;D

FYI: Crown Royal

FOOD TIP: The velvet bag can be personalized with your own special message.