Let It Marinate

Grilling chicken is NOT an easy task because the meat wants to dry up and the outside wants to cook quicker than the inside. The best thing to do when grilling chicken is to marinate the meat overnight and to base it while cooking. From my experience, covering the chicken helps the outside from burning and it makes the chicken tender as well. This taste of heaven is called Grilled Jamaican Jerk Chicken. The chicken is marinated with mild jerk seasonings and then grilled to perfection. On the side, we have mango pineapple salsa, steamed broccoli, and yellow rice. If I were to describe this chicken in one word, it would be JUICCCCCCCY. I’m a strong lover of white meat, so for a chicken breast to be this juicy was a PLUS.

FYI: Bahama Breeze

FOOD TIP: Marinate your meats to make them tender, juicy, and flavorful.

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.

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.

Shish Kabobs

I have to admit I was showing out when I made this dish. Whenever I cook for someone for the first time, I always pull a few tricks out the bag. On this particular night, I was making a seafood feast and I wanted to incorporate shish kabobs as my side item. I had three skewers of veggies kabobs with mushrooms, zucchini, yellow squash, and red onion. I didn’t want to just grill them because that’s BORING, so I splashed them with sweet eel sauce and butter. While the veggie kabobs were caramelizing, I catered to the Cajun crab boil I had brewing on the stove. Shhhh…once the veggie bobs were done, I stole a mushroom off the end. ;D

FYI: Further Details...

FOOD TIP: Shish kabobs pair well over a bed of rice.

Feature of the Week: Oct. 4-10

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 was scrolling through Instagram and this feature caught my eye. This taste of heaven is chicken quesadillas. Its grilled tortillas stuffed with tender chicken and melted cheese. The Mexican classic is cut into triangular pieces and served with sour cream, guacamole, pico de gallo, and lettuce. Chicken quesadillas are one of my favorite appetizers to order while dining out. It’s easy to throw together and it goes great with Patron margaritas. Once you add a “Whine Down” drink to the equation, your set. Two Thumbs Up Kia!!!

Can I Get A Refill?

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.  

A Caribbean dish is incomplete without an alcoholic beverage, so I complimented my island dish with a pineapple margarita. The cool milky mixture taste like I was drinking it straight from an actual pineapple. In my opinion, the best drinks are not overpowered by the taste of the alcohol. I hate taking a sip of a drink that makes my face squinch up from the alcoholic taste. The best drinks are blended nicely and they silently creep up on you. This pineapple margarita had it going on because after finishing one, I was asking my waitress, “Can I get a refill?”

FYI: Chef Rob's Caribbean Cafe

FOOD TIP: Pineapples affect the taste of vaginal fluids.

Gouda

Before you turn your nose up, let me plead my case. I offer dishes from different walks of life, and I don’t discriminate against any type of food. I believe that everyone should broaden their horizons when it comes to eating. Once you explore the food world, you will understand where I’m coming from. This taste of heaven is Gouda cheese with sourdough bread. The combination is simplistic; however, it’s delicious with a glass of wine. First, you toast the sourdough bread, and then you slice the Gouda cheese to pair with bread. The Dutch cheese is smooth with every bite and it softens once it touches the warm bread. I enjoy Gouda and sourdough bread for a midday snack or for a late night treat with wine. It’s a light choice that’s not too filling.

FYI: Trader Joe's

FOOD TIP: Gouda is originally from Holland.