Brunch at Lucky's: 1st Brunch Trip (Most def not the last)

Brunch at Lucky's: 1st Brunch Trip

      By True Foodie Sound Bites

First, I have to point out the photo on the left...can you see that rich, velvety, creamy goodness? Of course you can. What I meant was, can you taste that with your eyes? Of course you can. The photo doesn't begin to do this liquid, silk gold justice. 

                         

                    

                            Eggs Poblano
Poached with Poblano Hollandaise, Marinated Chicken Breast, 
Fry Bread, and Grilled Pineapple.

 I can't believe I haven't had Lucky's for brunch before now.   

You're greeted by smiling faces throughout, from the moment you walk in the door. They're accommodating as they are friendly.  We sat at a table, in the bar section where we had an excellent server, Laura. They have top shelf signature cocktails as well as the ever popular $2 mimosas. I ordered their signature Bloody Mary. It was perfect in spice, flavor and ingredient ratio.
My friend and I usually order different from one another so we can try each other's food, but this time, both of us had our eyes fixated on the description of the Eggs Poblano. I don't even know where to start. 
My mouth is watering as I type and glance at the photo. [Note to self: must post photo last, after the typing]. 
This dish is as you might guess regarding the composition typical to eggs benedict. Bread at the bottom, protein, poached egg, hollandaise sauce. What makes this like no other eggs benedict is, most of the ingredients and how it's prepared. 
The fry bread is not as dense as english muffins, it's lighter, fluffier, but the crust gives it a nice crunch and rustic flare. The protein in this case, other than the poached egg, is marinated chicken breast, not the typical ham or bacon. Soooo full of flavor, tender and juicy. 
The eggs were poached beyond perfection, not runny, not over cooked. I really, REALLY enjoyed cutting into the egg and watching that rich, orangy-gold, thick, gravy-like yolk, slowly ooze down the side of the chicken, where it mingled with the light yellow, pearl puddle of hollandaise sauce, which included flavorful, soft poblano peppers. 
If this wasn't enough (I wanted to order another one but my tummy couldn't fit it in), this dish comes adorned with grilled pineapple. At first, I thought, wow, that's an interesting garnish...until, I sliced into the grilled pineapple and swiped the hollandaise sauce with it, then put it in my mouth. WOW!! That pineapple gave the hollandaise a sweetness to it, and the hollandaise gave the pineapple a richness.  It was like a full-on separate dish...a rich tasting, yet light textured dessert, DURING THE MEAL, not after. It made me think instantaneously, Matt and Brooke Kelley know their stuff...obvy! 

I'm looking forward to this Sunday...I'm going to have the Salmon, which also comes with the hollandaise. I may even swing by for dinner to try the Grilled New York Strip, with sage brown butter, potato hash and creamed spinach. Lucky's ='s Foodie paradise

 

Dear Me, Deer Meat...the other, other, non-white meat!

Dear Me, Deer Meat!

Deer meat, the other, other non-white meat... 

by True Foodie Sound Bites

Seriously good eats. Deer meat is by far one of the most healthy meats available today. Low in fat, calories, cholesterol, high in protein. The way the meat will taste depends on the preparation you put into it prior to cooking.




INGREDIENTS

Deer Meat
Sugar
Water
Sriracha (Asian chili paste)

Flour (enough to coat all pieces of deer meat)
Salt
Garlic Salt
Paprika
Red Pepper Flakes
Onion Powder
Fresh ground Pepper
Rosemary

Bacon Fat- 1 1/2 Tablespoons
Olive Oil-    2 Tablespoons
Chicken or Beef Broth 1/2 Cup
Red Wine 1/2 Cup (use a good one such as cabernet or malbec, not grocery store wine vinegar)

DIRECTIONS

First, place rinsed deer meat in gallon sized plastic bag with equal parts sugar & water and one part Sriracha. Slowly push as much of the air out of the bag as the bag is being sealed (this helps the marinade to fully cover the meat). Marinate 24 hours to at least eight hours or overnight.    
Now, you're ready to cook, so remove the deer meat from the plastic bag marinade, rinse well, and pat dry. Mix the flour and all the dry ingredients together, add the deer meat and toss till fully coated. 
Heat a fry pan on high, melt the bacon fat and olive oil together. As soon as the oil is hot, slowly lay all the pieces of deer meat into the pan and brown (about 3 minutes), then turn once and brown on the other side (about 2 minutes). Add 1/4 cup of chicken broth and 1/4 cup of wine, making sure the deer meat is NOT completely immersed. It should only cover the meat a quarter to almost half way from the bottom, this is called braising. Bring the liquid to boil then VERY quickly, turn down heat to low. 
When the sauce reduces significantly, add the remainder 1/4 cup of chicken broth and let the liquid reduce and thicken a bit, then add the remainder of the 1/4 cup of wine. 
The meat should not braise in the sauce more than 10 minutes. Remove the meat from the pan and let the sauce thicken and reduce to your liking (add more red wine if needed or to your liking as sauce thickens). 
Let the deer meat rest at least 5 to 7 minutes before slicing...trust me, that makes all the difference on how juicy it remains.  Once the meat has rested and the sauce has thickened, you're ready to plate. Slice meat over risotto, fried or mashed potatoes or pureed cauliflower, whatever you like then drizzle sauce over it. Some roasted brussel sprouts with a starch of your choice would do this deer meat recipe justice. A nice pinot noir, cabernet or malbec would pair nicely.
Enoy! Bon Appetit! Buon Appetito! Buen provecho!

 

Ah, La Madeleine....Bon Appetit Mon Ami

by True Foodie Sound Bites

It's a chain...but man is it good. Must be a small chain because you can taste the love that goes into this food.  I highly recommend this to anyone that appreciates not only exquisite food, but heavily influenced Country French.

Fast food type of quick service but sit down upscale French goodness in every bite.

My daughter treated me after church last Sunday. We split two plates.

What we have here is two different plates/dishes.

Croque Monsieur , French twist on the ham and cheese sandwich made with tender ham, warm Swiss and savoury garlic cream sauce (that's the one with the melted cheese on top) Chicken Friand, Puff pastry filled with chicken, mushrooms and béchamel sauce, topped with mushroom sauce, Bowtie pasta with basil, Parmesan, spinach, pesto, green onions and sun-dried tomatoes in a garlic dressing and Fresh spinach with mushrooms, roasted pecans, bacon, red bell peppers and strawberries, tossed with balsamic vinaigrette (chicken available)

Healthy, Spicy, Savory "Risotto" Style Oats w/Venison

I never knew oats could be eaten in such a way that I won't miss actual risotto. I made this recipe first with smoked deer meat my boss had brought to work. Looking for something hearty and healthy, I decided to cook some oats and add the smoked deer meat to it. Voila, instant savory goodness, you will not believe how delicious this is.

Photo: Chicken recipe

Recipe for one serving:

INGREDIENTS

1/2 cup old fashioned oats
3/4 to one cup of chicken broth
1.5 to 2 oz. Protein such as chicken, pork, or deer/venison meat.
1 teaspoon of Sriracha (any Asian style chili sauce)
Salt & Pepper

In a saucpan, place the oats and chicken broth, bring to boil and cook on high for about two minutes. Turn down the heat to a medium and stir the oats, cook until a "risotto" consistancy. Take off heat, add cooled or cold chopped up meat, Sriracha, salt & pepper.  You won't believe how delicious and nutritious this is. See nutritional info below...BUEN APETITO!

With Venison
Calories:  240
Carbs:        27 g/Sugars 1g/Fiber 4g
Fat:              5 g
Protein:      20 g
Cholest:     64 mg
Sodium:     31 mg

With Chicken Breast
Calories: 293
Carbs:       31 g/Sugars 1g/ Fiber 4g
Fat:             9 g
Protein:     22 g
Cholest:   113 mg
Sodium:  1024mg  

Grilled Tilapia & Poached Egg Over Warmed Spinach

 by True Foodie

This was one of those meals you just make on a whim. I wanted something healthy but delicious.






 

Ingredients:
Tilapia
Cooking Spray
Spinach
Egg(s)
Salt & Pepper

Directions:
In a skillet sprayed with cooking spray, toss in some baby spinach, however much you like...just remember it reduces in size, but since we're just "warming"it and not sauteing it, don't over do it.  Toss the spinach around until it's soft and warm then plate it.  In the same pan, add tilapia that has been seasoned to your liking. I only used a pinch of sea salt and pepper. Don't over cook it. I found that using high heat made it crispy on the outside and cooked to perfection on the inside...about 3 to 4 minutes on each side. While the tilapia is cooking, poach an egg or two, however many you like. I use about a table spoon of cider vinegar in my poaching water to help it shape nicely as I turned it over and over with a wooden spoon. Take the poached egg out and place on a paper towel, then over the warmed spinach. Next, place the cooked tilapia over the poached egg and warmed spinach. I break the egg before eating...the thickened, warmed yolk becomes a rich, dressing or sauce of sorts.  Enjoy!

Juniper, Tulsa, 1st visit:

 I've been to Juniper a few times and haven't had the opportunity to blog on it, but it's just too good not to.

The following blog post has to be prefaced with a statement that isn't meant to offend anyone, it's just so you know what to expect.  The food is Top Chef worthy at minimal and if it's large portions you want, you'll need to stick to chain restaurants. There I said it. Moving on.

  

 We started with a couple of unique and delicious cocktails...

bloody martini

Serrano pepper, lemon and lime infused vodka 

bloody mary mix, fresh lime juice

 

rosemary lemon drop

Tanqueray gin, rosemary simple syrup

Then for our starters, we tried the pork belly...mmm, pork belly. It was flavorful, juicy and beyond delicious!

natural farms maple glazed pork belly

brioche crouton

Next, we sampled the saffron grilled shrimp served atop rosemary pesto "flan"...nothing short of melt in your mouth savory goodness. The food is rich and packed with flavor.

saffron grilled shrimp

rosemary pesto “flan”, grilled pearl onions

 For the main course, we had the brown butter trout and Colorado lamb chops...oh the flavor in these meals can not be expressed in writing. You'll just have to go sample this on your own. It's one of life's regrets if you don't! I ordered my lamb chops medium rate...words can't describe I say!

Colorado lamb chops

truffled white bean puree, roasted tomato, fennel panzanella

 This trout literally melted in your mouth with buttery goodness.

brown butter trout

brussels sprouts, cauliflower mash, lardons 

We finished our evening off with a mocha creme brulee, which I believe is not on their spring menu but hopefully will be back on the menu this fall. I ordered a black coffee with this and it just hit the spot...velvety, smooth, creamy and exquisite.

crème brulée

mocha creamy goodness

I can't wait to go back...there are so many cool, locally owned restaurants in Tulsa, with places like Juniper, it's hard to give them all a try and share equal rotation :-)

Find Juniper:

Online:         http://www.junipertulsa.com/

In Person:     324 East 3rd Street, Tulsa, OK 74120

For Reservations Please Call: 918.794.1090

Whole Wheat Ditali w/Fresh Mushrooms, Spinach, Roma Tomatos and Shrimp...mmm!

Healthy eating can be so much more than just egg whites and lettuce...

Whole Wheat Ditali w/Fresh Spinach,Mushrooms, Roma Tomato & Shrimp

...case in point, this delicious yet simple recipe.

INGREDIENTS

Whole Wheat Ditali pasta  -1c

Fresh Spinach                   - 1/2 c

Fresh Mushrooms             - 1/2 c

Roma tomato                    - 1 

Deveined medium shrimp - 14

Garlic oil                            - 3 tbsp
Red Pepper Flakes           - dash 
Salt & Pepper                   - to taste

Parmesan cheese

 
DIRECTIONS:
Cook pasta according to directions, drain. In saute pan, heat garlic oil, toss in shrimp & mushrooms. When they're close to being sauteed to your liking, add spinach, then toss in cooked, drained pasta. Saute and toss around then take off heat and add diced roma tomatoes. Top with a sprinkle of Parmesan cheese and buon appetito!