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Recommendations for Christmas Eve Anniversary Dinner in HEB/Southlake

Thanks CocoaNut. We have been to JR's and the atmosphere tends to be a bit loud. I will look into Trulucks and give them a ring to see if they are open on Christmas Eve.

Dec 09, 2010
QueenB in Dallas - Fort Worth

Recommendations for Christmas Eve Anniversary Dinner in HEB/Southlake

Hi all,

I have a wedding anniversary coming up Christmas Eve and we're looking for something nice and maybe romantic in the mid-price range.

I'm thinking we probably can't afford to go over $150 total for the two of us. I'd prefer it to be in the HEB, Colleyville, Grapevine or Southlake area, but we're willing to travel to FW or Dallas if the food is truely worth it.

Current anniversary dinner preferences are American/Bistro or similar. Steak is a must for the Mr.

I would love your best recommendations, since I seem to be at a loss this year. Thanks!

Dec 09, 2010
QueenB in Dallas - Fort Worth

HELP! I need a real Philly cheesesteak

Soft pretzels...not really gonna happen here.

I make my own at home.

Sep 11, 2010
QueenB in Dallas - Fort Worth

HELP! I need a real Philly cheesesteak

JustYum, I don't know if you're near the mid-cities area, but there is a Rita's in Bedford, on Industrial near 183. I'm an original Philly girl too and miss a lot of things. Mostly real pizza. I've cured the water (wooder) ice issue with Rita's and the cheesesteak/hoagie issue with Billadelphia's and NYPD Deli, but a real pizza is hard to find.

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NYPD
304 S Industrial Blvd, Euless, TX 76040

Sep 10, 2010
QueenB in Dallas - Fort Worth

Best Philly Cheesesteaks in DFW?

Billadelphia's all the way. I've only been to the one in Bedford, since it's two minutes from my house.

I'm originally from Philly and these are the most authentic you're going to get in the area.

My personal recommendations:
Birch Beer
Chicken Cheesesteak Hoagie (chopped chicken, choice of cheese, lettuce, tomato, oregano, mayo and onion) - it's a mess but it's so good.
Cheese fries - ask them to cook them extra-crispy and to leave off the seasoning.

Sep 10, 2010
QueenB in Dallas - Fort Worth

Chicken Satay and...

Vegetable summer rolls?
Pickled cucumber salad?

May 21, 2010
QueenB in Home Cooking

I want to make GREAT meatballs!

Ditto this. These are the best meatballs I've ever had.

May 21, 2010
QueenB in Home Cooking

Lunch spots in the midcities (HEB)?

This sounds great. I'll have to check it out.

May 07, 2010
QueenB in Dallas - Fort Worth

Adding chicken skin to ground chicken for a juicy chicken burger

Go for it!

Mar 08, 2010
QueenB in Home Cooking

OMG- Roasted Cauliflower

Just a recommendation...I've found that if you cut the cauliflower head into 1/4 to 1/2 inch slices, instead of florets, you get more surface in contact with your pan, which gives more browning and flavor.

Mar 07, 2010
QueenB in Home Cooking

Adding chicken skin to ground chicken for a juicy chicken burger

Imagine a chicken burger topped with a piece of crispy fried chicken skin...like bacon, but possibly better.

Mar 07, 2010
QueenB in Home Cooking

Pork Rib Roast - help!

Let me expand upon my answer. While roasting is a better option for your meat, cooking it in the crock pot will not ruin it. You have the option of going the potato/carrot/onion route or the BBQ-chop-it-up-for-sandwiches route.

Sep 24, 2009
QueenB in Home Cooking

Pork Rib Roast - help!

It will be ok in the crock pot, just make sure you brown it well on all sides in a pan before putting it in the crock pot to enhance the flavor more.

Sep 24, 2009
QueenB in Home Cooking

A little worried about my ground beef...

Sorry, had it backwards. I hadn't had my required cup of coffee yet.

Sep 23, 2009
QueenB in Home Cooking

A little worried about my ground beef...

This is true. A grey color on your ground beef can simply be the iron in the meat/blood oxidizing when it is exposed to air.

If they smelled fine, I would have eaten them, but I would have made sure they were cooked thoroughly without any pink remaining. Scratch that - I hate well-done burgers. I would have used the meat for something else, like tacos, where I could break it up and ensure it was cooked all the way through to kill any potential bacteria.

Sep 23, 2009
QueenB in Home Cooking

Texas State Fair 2009: Starts this Friday!

I hope the strawberries are back as well.

Sep 22, 2009
QueenB in Dallas - Fort Worth

Who has a great recipe for cod.

I do mine really basic, but they are flavorful. I'll season AP flour dried chive, garlic powder and onion powder (probably 1 tsp of each in 2 cups of flour, I just wing it really). Salt & pepper your cod filets, then dip them in the flour until coated on both sides.

Heat a pan over medium heat and add a tablespoon of olive oil to coat. Saute your floured cod filets until each side is lightly browned, about 3-4 minutes per side. Then, squeeze half of a lemon over the fish (still in the pan), add 1/3 cup of dry white wine and a tablespoon of fresh, chopped herbs of your choice (I use parsley and tarragon). Let simmer for just a minute, take off the heat, remove the fish from the pan and swirl 1/2 tablespoon of butter in the remaining pan liquid. Pour that over the fish. Done.

Sep 22, 2009
QueenB in Home Cooking

What's your best pork tenderloin recipe you can share with me?

You can butterfly and marinate in a mixture of hoisin, soy, garlic, ginger and sesame oil then grill it, which is delicious. However, my go-to pork tenderloin recipe is the following:

Pork Tenderloin with Honey, Mustard and Rosemary Sauce

3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 package pork tenderloin (found wrapped in plastic package at the store, will contain 2 tenderloins)
1/2 cup whipping cream

Whisk first 6 ingredients to blend in a glass baking dish. Add pork and turn to coat. Cover with plastic wrap, and refrigerate overnight, turning occasionally.
Preheat oven to 350°F. Transfer tenderloins to rack set in roasting pan. Reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Remove from oven and let sit on cutting board, covered with aluminum foil 15 minutes.

Strain marinade into heavy medium saucepan (you can use cheesecloth for this, or a fine-meshed strainer). Add 1/2 cup cream and juices from roasting pan. Bring to a boil. Reduce heat a bit and simmer for 15 minutes. Be careful the first five minutes or so, as the sauce will want to boil over, so keep a good eye on it. Season sauce with salt and pepper to taste.

Slice pork into 1 inch slices. Serve with sauce drizzled over.

Sep 22, 2009
QueenB in Home Cooking

Lunch spots in the midcities (HEB)?

I have another to add to the list. Saviano's in Euless. It's on Euless Main, across from the Sonic and near Main St. BBQ.

Decent Italian food, thin crust pizza with actual homemade dough. A number of lunch specials. My husband had the lasagna which he said was good. Their red sauce is very basic and tasted primarily of tomato, not many herbs. Still tasty though. My pizza with tomato and fresh basil was very good. Entrees come with garlic knots and a basic tossed salad.

Sep 22, 2009
QueenB in Dallas - Fort Worth

Mid-Cities Indian...finally

I'm definitely looking forward to trying Masala Masala. I've been dying for a decent Indian/Pak restaurant close to home.

Sep 22, 2009
QueenB in Dallas - Fort Worth

Texas State Fair 2009: Starts this Friday!

New foods for this year:

2009 Big Tex Choice Awards Finalists

Green Goblins – Cherry peppers are hollowed out, stuffed with spicy shredded chicken and guacamole, then battered and deep fried. Served three to a skewer and topped with queso. Located at the entrance to the Thrillway. (These are a must-try for me)

Deep Fried Butter – 100% pure butter is whipped till light and fluffy, then specially sweetened with a choice of several flavors. The tantalizing mixture is surrounded by a special dough and quick fried. Located on Nimitz Drive. Winner of Most Creative in the Big Tex Choice Awards competition.

Twisted Yam on a Stick – A delicious, towering, spiral-cut sweet potato on a 13” skewer is fried to a delicate crispy texture, then gently rolled in butter and dusted with cinnamon and sugar. Located near the Exposition/Parry Avenue entrance.

Fernie’s Deep Fried Peaches & Cream – Sweet juicy peaches are coated in a delicious batter of cinnamon, ginger, coconut, graham cracker crumbs, eggs & milk, then deep fried to a crunchy golden brown on the outside, while luscious and sweet on the inside. Served on a plate drizzled with raspberry sauce, lightly dusted with powdered sugar and topped with a cool dollop of whipped cream. A side of vanilla butter cream icing is provided for dipping. The Dock Restaurant inside the Embarcadero Building. Winner of Best Taste in the Big Tex Choice Awards competition. (I want to try this one)

Texas Fried Pecan Pie – A mini-pecan pie is battered and deep fried to a golden brown. Served drizzled with rich caramel sauce, then topped with whipping cream and chopped candied pecans. Located on Nimitz Drive near the entrance to the Creative Arts Showplace Theater.

Country Fried Pork Chips – Thin sliced pork loin is seasoned, surrounded by a tasty corn meal batter and deep fried. Served with sides of ketchup or cream gravy. Located on Nimitz Drive at MLK and the Hans Mueller Booth on Cotton Bowl Plaza.

Sweet Jalapeno Corn Dog Shrimp – Shrimp on a stick is coated with a sweet and spicy corn meal batter, then deep fried to a golden brown and served with a spicy glaze. Located at the Belgian Waffle stand on the NE corner of the Esplanade.

Fried Peanut Butter Cup Macaroon – A peanut butter cup is wrapped inside a coconut macaroon fried and dusted with powdered sugar. Also available with a scoop of Blue Bell ice cream. Located near the Texas Star.
State Fair of Texas announces new foods on 2009 menu

(The eight Big Tex Choice Finalists are also new to the Fair in 2009)
Deep Fried Peanuts – Deep fried peanuts in shells and seasoned with a variety of flavors (Cajun, garlic, powdered sugar, jalapeno). Nimitz Drive N9.

Stuffed Wings on a stick – Texas sized, boneless, seasoned stuffed wings, fried and served on a stick. They are crispy on the outside; tender mouth watering stuffing on the inside. Smokey John's CBP15.

Rotisserie Chicken - Whole Rotisserie chicken sold in either 1/4 or 1/2 with corn and bread. Belgian Waffle stand in Tower Building.

BBQ Stuffed Wings – Texas sized wings are rubbed with Smokey’s special spices and stuffed with hearty Texas flavors (beef, potato, onion, noodles and spices), then smoked for hours. Smokey John's CBP15.

Texas Bar-B-Que Boomerangs – Tender, hickory smoked brisket, chopped and mixed with BW’s special sweet, smokey flavorful BBQ sauce. Brisket is scooped into a light pastry won ton wrapper, folded, sealed and deep fried to a delicate crisp golden brown. Served with your choice of sauce: BBQ or BW’s Flame Thrower. BW’s in the Tower Building. (Another one for me to try)

Fried Apple and Peanut Butter on a stick – A large wedge of apple wrapped in caramel and peanut butter, dipped in batter, fried and sugar dusted. On the Midway near the Texas Star M19.

Banana Praline Waffles – A golden banana waffle with warm praline sauce and topped with lots of whipped cream. Tower Building TB23.

Deep Fried Pizza – Pepperoni or sausage pizza slices battered in homemade Italian batter, deep fried and served with an extra helping of pizza sauce and parmesan cheese. On Fun-Way, FW20.

Smokin’ Bullets on-a-stick – Internationally seasoned beef filled egg roll, wrapped, deep fried until golden - bullets served with a tantalizing sweet, sour and spicy Chinese – Thai dipping sauce.On Cotton Bowl Plaza CBP16 and MLK26 near Little Hands.

Fried Turkey on-a-stick – Cajun seasoned Turkey breast meat, marinated, breaded and deep fried. On Nimitz Dr. behind the Cotton Bowl at the Yoakum booth N30.

Chocolate Jalapeño – Fresh jalapeno skewered and dipped in funnel cake batter, fried and then dipped in chocolate. Available dusted with cinnamon and sugar, or dipped in chocolate. In Cotton Bowl Plaza, CBP1.

Fried Peanuts n Shell – Fried peanuts; eat shell-n-all. On Fun Way, FW27.

Mexican Pies – Shredded chicken mixed with Jack cheese, black beans, corn kernels, red peppers and green onions between two tortillas pressed in a special pocket grill. Auto Building restaurant.

Frozen Turtle Cheesecake Dipped in Chocolate on a stick – Located beside many Lemon Chill carts throughout the grounds.

Frozen Explosion Swirl – Strawberry, Pina Colada, Blue Raspberry, build your own swirl frozen beverage in a special container. Locations in all sections of the park.

Chili Cheese Dog Pot Pie – Slices of wieners mixed with chili, covered with grated cheese and a pastry crust. Baked and cut into squares, served in a 12 oz. bowl. Served at the Chili Parlor in the Tower Building.

Fernie’s Southern Fried Fajitas – Tender succulent strips of mildly seasoned skirt steak dipped in batter & fried until golden & crunchy. Topped with savory fried onions & served with a side of creamy homestyle gravy. At the Dock Restaurant on Nimitz Dr.

Texas Pig Candy – Scrumptious, sweet & spicy cocktail sausages glazed with brown sugar, raspberry chipotle & cayenne pepper. Oven baked and toped with our signature candied slice jalapenos. Served at Bailey’s in the Tower Building.

Who plans to go this year and what do you want to try? We plan on going first thing this Sunday. Also would love some recommendations for the stuff that is there every year (turkey legs, pork chops, corn dogs, etc.)

Sep 22, 2009
QueenB in Dallas - Fort Worth

[DFW] Grapefest in Grapevine - Sept 17 - 20, 2009

*sigh* I wish The Tubes would come back and play Grapefest again, like they did in '06.

Sep 18, 2009
QueenB in Dallas - Fort Worth

What should I do with my leftover egg whites.?

You can freeze them in ice cube trays and use them as needed. That's what I do.

May 01, 2009
QueenB in Home Cooking

Suggestions for partners with cheeses

Right, that's exactly what I meant! I meant more specific fruits and such. I think I have dried apricots at home, I'll have to try that, thanks!

Apr 29, 2009
QueenB in Cheese

Suggestions for partners with cheeses

I've been on a cheese kick lately and have just purchased a bunch of different ones to share.

My only problem is that I don't know what to serve with them. I'm not talking "nuts and fruit!" I want specifics that will bring out the best in each cheese, or even something I can do with the cheeses (ie spread on bread and toast, etc).

It doesn't have to be fancy, as this is a very casual affair, just has to be tasty, easy and available.

Here are the cheeses I purchased:

Fontina Fontal

Sottocenere (cow milk studded with slivers of black truffle are rubbed in ash and aromatic ground spices including nutmeg, coriander, cinnamon, licorice, cloves, and fennel.)

Brillat Savarin (triple-creme cow)

Humboldt Fog (goat)

Delice de Bourgogne (cow, triple creme pungent, moldy rind with straw and mushroom aromas to complement the sweet, creamy straw-colored interior.)

Fromage de Meaux (raw cow, smooth, straw colored paste is complex and assertive, with a lovely, spicy aftertaste reminiscent of mushroom and black truffles)

Taleggio

Selles-sur-Cher (goat, tart, briny, wreathed in whiffs of fresh milk and new-mown grass.)

Apr 29, 2009
QueenB in Cheese

Burrata - what's it like

Murray's Cheese Shop in New York. Believe it or not, I actually ordered it online and they shipped it overnight. I was amazed at how fresh it was and I'm embarrassed (or is it proud?) to say that we ate the whole thing in one sitting.

I admit that I was worried about the freshness, due to the fact that it needed to be shipped, but I was pleasantly surprised.

It was my first experience getting a box of cheese in the mail. I'm looking forward to trying the rest of the goodies I got!

Apr 29, 2009
QueenB in Cheese

Burrata - what's it like

It's almost two years later and I've now experienced another burrata.

What a difference between the two. While the first was almost overpoweringly rich (from the butter and mascarpone, I'm sure) this was luxurious, creamy and everything I ever expected burrata to be.

The interior was a liquidy soft cream with strings of curd inside. It was fairly mild and slightly sweet. The exterior was a thin ball of slightly salty mozzarella. When I picked it up by the neck, it sagged, not unlike a water balloon.

I have to say that while it is very tough to find around here, it was so very worth it and was amazing served with fresh tomato.

Apr 28, 2009
QueenB in Cheese

grilling pork tenderloin

I usually butterfly mine. It makes for much more even cooking. Grill for 15-20 min, turning frequently.

Apr 25, 2009
QueenB in Home Cooking

Billadelphia's - An Authentic Philly Cheesesteak in DFW

Yep, the Bedford location will stay in business.

BTW, I recently asked them to cook the fries "extra crispy" and they were amazing.

Apr 24, 2009
QueenB in Dallas - Fort Worth

Best Wood for Cutting-Board Countertop?

I know this post is really old, but I've been out of the loop for over a year and wanted to update. We ended up with a 30 x 36 maple cutting board inset into our island with a food-grade mineral oil/beeswax finish. I must say that I am so very happy with it. It's extremely durable, easy to clean and maintain and the perfect size for anything I want to roll out on it.

The following pictures show the construction and the board in use (sort of).

Apr 24, 2009
QueenB in Cookware