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Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts

Saturday, February 9, 2013

Acworth Mardi Gras


Normally, I would be in New Orleans for Mardi Gras right now, but I had to make other arrangements this year. Every time I visit, I stop at the daiquiri spot, then I visit Manhattan Seafood for shrimp, gumbo and crawfish. I always look forward to eating and drinking all day. My whole trip consists of nothing, but fun times and family. Since I’m not in the Cajun City, I had to find the closest thing to me. This taste of heaven is a Shrimp Po’ Boy from Henry’s Louisiana Grill. It’s Cajun fried shrimp, tomato, lettuce, and remoulade sauce on French bread. If you haven’t had a Po’Boy yet, then you’re missing out BIG TIME. Henry’s Louisiana Grill is one of my favorite spots in Acworth, Georgia. The restaurant is Mardi Gras inspired, so the interior is filled with colorful beads, jazz music, and friendly people. It’s always a party going on and the food is always on point. Yum Yum!!!

FYI: Henry's Louisiana Grill

FOOD TIP: Henry’s Louisiana Grill was opened in 2000.

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.

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!!!

Tuesday, November 13, 2012

5 Plates


I think my favorite part about cruising was the fact that you can eat as much as you want whenever you want. It's limitless. One night I ordered the broiled Maine lobster tail with grilled jumbo shrimp, roasted broccoli roses, and potato mash. Remember there are NO limits, so I ordered five plates. Yes, I ate everything, and no I did NOT feel full afterwards. My friends and family have always said I must have a tap worm inside of me because it's impossible for me to be so little when I eat so much. I just roll with the punches until a problem arises. I have ONE life and I'm going to live it regardless if I eat one or two plates.


FOOD TIP: Seafood should NEVER smell fishy. 

Tuesday, October 23, 2012

Unmovable


I don’t know if you remember the veggie shish kabobs I made, but I complimented them with a Cajun crab boil. Plated is snow crab legs, red potatoes, garlic butter shrimp, kielbasa, corn on the cob, and a veggie kabob (containing: red onion, mushrooms, green pepper, zucchini, & yellow squash). My friends laid out newspaper and clean trash bags, so we could feast on this Cajun crab boil. I paired my seafood feast with an ice cold Bud Light Lime and melted garlic butter. After I ate I was unmovable, I just sat there next to shells because I was so FULL. I pigged out.

FYI: Further Details...

FOOD TIP: Newspaper and trash bags make any seafood feast an easy clean up.

Thursday, October 11, 2012

Feature of the Week: Oct: 11-17


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: Whenever I travel to certain places, I look forward to certain dishes. For example, Philly cheese steaks in Philly, crab cakes in Maryland, lobster in Boston, and crawfish in New Orleans. However, when I went to New Orleans in July, crawfish was not in season; I was NOT a happy camper. I was looking forward to the Cajun spices running through my body. This taste of heaven is crawfish with fresh lemon and melted butter. When I saw this feature on Instagram, I was jealous because I haven’t had crawfish since Mardi Gras. I love this feature, but I silently hate it. Thanks a lot Kenya!

Monday, October 8, 2012

Please Don't Disturb


I felt like the best way to come back from a commercial break, was to introduce the Seafood Gumbo. Once I saw gumbo on the menu, I knew I was ordering a cup to start off my lunch. This taste of heaven consists of prawns, sea scallops, roasted shallots, spices, peppers, and lobster broth. Every time I eat gumbo, it feels comforting to my soul. I love how the juices are soaked up by the white rice and the spices wake up your taste buds. After I took the first bite, I was in gumbo heaven. The waiter came over to check on the table, and I was in another world. Please don’t disturb me.

FYI: Buckhead Bottle Bar & Bistro

FOOD TIP: Lobster broth can be made from the leftover shells and body of a lobster.

Saturday, October 6, 2012

Lobster & Chocolate


I had the pleasure of meeting and interviewing Chef Jason Ellis. For those who don’t know, Chef Ellis is well known for being a contestant on the hit television show “Hell’s Kitchen.” Currently, he is the Executive Chef at Buckhead Bottle Bar & Bistro and the founder of Lobster & Chocolate Affairs. I ventured to Buckhead Bottle Bar & Bistro for lunch and I had a BLAST. This taste of heaven is Lobster & Chocolate. Its golden fried won tons topped with chucks of succulent lobster and white chocolate cream. Can it get any better than this? Chef Ellis combines two of my favorite foods and creates a masterpiece for my taste buds. My favorite part about this dish was that it was BEYOND spontaneous. I would have never thought to pair lobster and chocolate together. Chef Ellis is NOT afraid of taking risks in the kitchen, and this makes him stand out in my book. I have more great dishes coming from Chef Ellis in the future, so don’t go too far during the commercial break.

FYI: Buckhead Bottle Bar & Bistro

FOOD TIP: Chef Jason Ellis started his culinary training in Berlin, Germany.

Tuesday, September 25, 2012

Mahi-Mahi


Once I opened the menu, I knew I was going to have a hard time deciding on what to order. Everyone knows that seafood is my all time favorite, so it’s very difficult to choose an entrée in a seafood and oyster bar. Since I was so indecisive, the waiter suggested one of the house specials. This taste of heaven is blackened mahi-mahi over creamy grits with asparagus and crawfish etouffee. I was hooked on this entrée after the first bite. The crawfish etouffee sealed the deal for me. I think the Cajun flavors went beautifully with the blackened mahi-mahi and grits. Usually, I'll order catfish or sea bass, but the mahi-mahi sounded like a great choice for dinner. I was very pleased with my entrée selection and the dining experience. In the future, I plan to revisit C&S Seafood & Oyster Bar for another special occasion.

FYI: C&S Seafood & Oyster Bar

FOOD TIP: Another name for mahi-mahi is dolphin, but it shares no relationship with dolphins.

Tuesday, September 18, 2012

I'm the Solution


Rosemary, basil, peppercorn, Mrs. Dash Table Blend, and fresh lemon are a few of the ingredients I used to make this dish. Everyone was hungry and looking for something to eat, and since I’m a nice person, I knew that I was the solution to their problem. When it comes to my friends, it’s hard to turn them down when they want me to cook something. I love watching their faces and hearing the silence when everyone is eating. On this particular night, I didn’t want to make anything that was time consuming, so I baked tilapia, steamed mixed vegetables, and whipped up some Zatarain’s Rice. Once I finished cooking, everyone was satisfied until someone mentioned dessert. Just when I thought it was over, I had to think about our sweet tooth.

FYI: Further Details...

FOOD TIP: Peppercorn is one of the most widely used spices.

Tuesday, September 4, 2012

Exotic Fire























My favorite hibachi spot finally reopened. Every Sunday I use to visit Fuji Hana & Thai Peppers for the hibachi lunch special. It’s something about the fresh Japanese cuisine that’s addicting. This time I ordered the hibachi combo with shrimp, scallops, and chicken. It consists of a ginger salad, onion soup, carrots, zucchini, squash, broccoli, onions, grilled scallops, teriyaki chicken, fried rice, grilled shrimp, and sorbet ice cream. The greedy person inside of me can't settle for a simple hibachi entree, I have to order a combination plate with double fried rice and extra garlic butter. My chef, Julio, always makes the experience memorable and worth wile. If he’s not cracking jokes, then he’s showing off his creative cooking skills. Whenever I visit Fuji Hana & Thai Peppers, I enjoy the delicious hibachi combos and the friendly atmosphere. It’s perfect for lunch outings or dinners with friends. I can guarantee after the first visit, you will be hooked. 


FOOD TIP: I recommend complimenting the fried rice with the Japanese red hot sauce. 

Friday, August 24, 2012

It's Amazing


One of my favorite dishes from Pappadeaux is the Stuffed Shrimp Montage. Its jumbo shrimp stuffed with Maryland style lump crab cake, a parmesan cheese sauce, and red mashed potatoes. The spread is very simple, but filled with some of the best flavors Pappadeaux has to offer. Whenever I visit, I have to request the dish because it’s not on the menu anymore; however, they make special arrangements for me. I can’t put it into words, so you’ll have to try it for yourself. It’s amazing.

FYI: Pappadeaux

FOOD TIP: The nutrients lies within the skin of a red potato.

Friday, August 17, 2012

Happy Hour


I’m always searching for the best happy hour spots in Atlanta. I visited Yard House during their happy hour, so I was able to enjoy half priced appetizers, pizza, and sliders. Their appetizers include: spinach cheese dip, fried calamari, blue crab cakes, onion ring tower, seared ahi sashimi, wings, moo shu egg rolls, fried chicken strips, California rolls, chicken lettuce wraps, spicy tuna roll, chicken nachos, shiitake garlic noodles, and Hawaiian poke stack. The first appetizer I ordered was the blue crab cakes. These cakes were placed on a puddle of mango papaya chutney, passion fruit beurre blanc, and tomato oil. My favorite element on the plate, besides the cakes, was the mango papaya chutney. The colorful chutney was sweet and perfect for the mini mixed green salad. The small appetizer was refreshing and not too heavy before eating an entrée. I would recommend that you try any of the half priced items on the menu. The more the merrier.

FYI: Yard House

FOOD TIP: Tomato oil can help prevent and heal acne.

Thursday, August 16, 2012

Feature of the Week: Aug. 16-22


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: Some people are not big fans of lobster because they have not tried it nor have they given it a chance. Lobster is one of my favorite seafood choices. The meat is sweet, buttery, and succulent with every bite. My friends freak out every time I bring live lobsters home. For some odd reason, they’re scared of the little crustacean. This taste of heaven is a lobster roll. Its chunks of fresh Maine lobster wedged between a toasted white roll. The sandwich is very simple, but the simplicity is done on purpose. The focal point of the sandwich is supposed to be the lobster. If you add toppings like lettuce and tomato, then you lose the essence of the lobster. I am in LOVE with this feature. It’s an image that makes my mouth water for a bite. Perfect Job Robert!

Friday, August 10, 2012

Seafood Heaven


Everyone knows that seafood is my all time favorite food; I can eat it all day, every day. It’s very difficult to find great seafood spots that are not near the water, but House of Seafood has it all. The little hole in the wall is located in Bush, Louisiana. They offer an all you can eat seafood buffet. Their buffet includes: oysters, crawfish, scallops, crabs, shrimp, catfish, flounder, alligator, frog legs, and much more. Plated are crab legs, boiled shrimp, and whole crab. This was my first plate and I ate everything, but the shells. The flavors were incredible. I did NOT want to leave House of Seafood because the freshness reminded me of home. It’s definitely a spot that I would recommend to the seafood lovers. I felt like I was in heaven.

FYI: House of Seafood

FOOD TIP: Use lemon to kill the fishy smell on your hands.

Friday, July 20, 2012

The Ultimate Combo


I love dishes that combine my favorite foods. The ultimate combo is seafood and steak. This taste of heaven is Shrimp Scampi and Steak Diane from The Cheesecake Factory. The beautiful spread consists of medallions of Angus beef steak with black peppercorns and a mushroom wine sauce. The shrimp scampi is sautéed with fresh garlic, white wine, tomato, and basil. Then for the side item, we have two dollops of fresh mashed potatoes. When I say the plate was clean, I devoured everything but the tails on the shrimp. Everything was seasoned perfectly, and the flavors melted in my mouth. If you order the Shrimp Scampi and Steak Diane, make sure you have a big appetite ready.

FYI: The Cheesecake Factory

FOOD TIP: Cold temperatures lesson the flavor in tomatoes.

Tuesday, July 10, 2012

Savory Crab


One of my favorite appetizers is crab cakes. Maryland has some of the best crab cakes I have ever tasted. Their cakes are loaded with pure crab and then lightly fried or seared for crunch. Since Maryland is far away, I have to search for the best crab cakes in Atlanta. Plated is a jump lump crab cake over a puddle of tomato butter sauce. The crab cake is placed adjacent to a mixed green salad that is absolutely delicious. The crab meat is fresh and tastes like butter. Unfortunately, I had to share my appetizer, but I would recommend this jump lump crab cake for one person. Savor each bite, and enjoy the moment while it lasts.

FYI: Strip

FOOD TIP: Maryland is home for crab cakes.

Friday, June 29, 2012

Healthy Living


It’s important to live a healthy life with a balanced diet. I wanted to make something light for dinner, so I thought fish would be a great choice. This taste of heaven is pan seared tilapia over white rice with a mixed green salad and fresh tomatoes. The tilapia is topped with a tomato relish, and it’s positioned next a salad with garlic croutons, shredded cheese, and crushed black pepper. Overall, the meal was very nutritious and well balanced.

FYI: Further Details...

FOOD TIP: Tomatoes are rich in biotin.

Thursday, June 7, 2012

Feature of the Week: Jun. 7-13


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 always look forward to the Features of the Week because it’s interesting to see the audience’s dishes. It’s become one of the most popular days of the week, and the success is from your participation. I want to give away a gift card to the first person who emails me their taste of heaven. I will announce the winner next Thursday (June 14th). This taste of heaven is wood grilled shrimp over ravioli with shaved asparagus, bacon, tomato, white wine, baby onions, and mascarpone. There are so many great things going on in the dish. I have never had a combination like this before, so I would be interested in trying this feature. The shrimp looks phenomenal and the baby onions are cute cameo. Cheryl was creative in her dinner choice, and I know it was delicious. I need to go out with you on your next food adventure! :D

Thursday, May 31, 2012

Feature of the Week: May 31-Jun. 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.


Description: This taste of heaven is spicy jambalaya over linguini pasta. It’s blackened jumbo shrimp, sweet crawfish, spicy chicken-andouille sausage, blackened red & pasilla peppers, and a Cajun tomato cream sauce. I wish that I could jump through the screen, so I could try this feature of the week. It’s filled with seafood, color, spice, and adventure. My favorite part about this dish is that you have the option of having the jambalaya over pasta or rice. It gives the dish variety and it satisfies the rice lovers as well. I have to admit, Kenya convinced me on this. She deserves two thumbs up!