Andolini's Pizzeria: You Got My Taste Buds Going All Melodious Junkie On Me :-)

Caprese Antipasto
Tomato slices, fresh mozzarella, roasted red peppers, kalamata olives, prosciutto, grilled portabello, marinated artichokes,
 Pecorino Romano, balsamic glaze

 

Fun Summertime Dessert: Faux Watermelon

FAUX WATERMELON!!

 


This is not only a fun dessert to make but it's delicious and refreshing. Perfect summertime sweetness!



                                                                                                      
EASY AS 1-2-3!

INGREDIENTS

-1 container of Lime Sherbet
-1 container of Raspberry Sherbet
-1 bag of chocolate chips (dark chocolate tastes best w/raspberry flavor)

The containers should be either large or small, it really depends on what size you want to make your 1/2 watermelon. 

DIRECTIONS 

Soften the lime sherbet, slightly. Into a freezer proof bowl, place the lime sherbet and use a metal spoon to spread onto the inside wall of the bowl, about 1/2 inch thick. Put bowl with lime sherbet back into freezer and allow to refreeze.  

Next, soften the raspberry sherbet to soft consistency and mix in bag of chocolate chips. 

Take bowl lined with lime sherbet out of freezer and pour in raspberry/choc.chip mixture.

Pat down firmly and place bowl with lime and raspberry chocolate chip sherbet back into freezer and allow to set up and refreeze.

To serve, place bottom of bowl over hot water for just a few seconds to loosen up enough to turn over onto serving dish, and then slice. You can place it back into the freezer after you turn it over and out onto slicing dish...it will look neater as sherbet melts extremely fast and gives you little working time.

 Serve alone or...

to compliment a rich dessert...enjoy! 

 

Carbless Eggs Benedict with Braised Pork Tenderloin and Sriracha Infused Hollandaise

Eggs Benedict w/Braised Pork Tenderloin & Sriracha Infused Hollandaise

                                                                                                                                                                            

Yes, you saw that right, Sriracha infused Hollandaise...it's beyond delish. This recipe also left the egg whites out. It's rich for sure!









INGREDIENTS
-Eggs (I use jumbo sized) you'll need at least three for the Hollandaise and then how ever many you want
poached.
-Butter, 1 stick
-Sriracha (one to three tablespoons, depending on your taste and how spicy you want it)
-Lemon, juice of 1/2 small lemon
-Protein (bacon, ham, salmon, whatever you like. I used braised pork tenderloin)
-Salt & pepper to taste
 
You'll need a whisk, a deep pan to poach the eggs, a sauce pan to make the Hollandaise, and a small pan to boil water over which you'll whisk the eggs for the Hollandaise sauce. 

DIRECTIONS 
    

First, melt the stick of butter and allow to cool completely. I usually spoon off the milk solids to make clarified butter but you don't have to.  
Next, Separate three eggs, discard the egg yolks and place the yolks in a saucepan, which you've placed over a smaller pan of boiling water (a double boiler may be used if you have one). Start whisking briskly until the eggs nearly double in volume. Make sure you pay attention to how hot the pan is getting. Often, I remove the pan from over the boiling water to cool, otherwise you end up with scrambled eggs. 
Once the yolks have turned to a light yellow, remove from over the boiling water completely and slowly add the butter as you continue to whisk. Add the lemon juice and Sriracha to your liking and a dash of salt and pepper to taste then set that aside.
Bring a pan of water to boil, then reduce heat to a simmer. Add a tablespoon of vinegar (this will help the eggs to go together and not bust.) Crack an egg into a small dish to make it easier then gently lay the egg into the pan. With a wooden spoon or soft spatula, start turning the egg over and over gently. Once it's cooked to your liking, scoop egg out and place onto paper towel. Repeat with as many eggs as you need.

Make sure you place eggs onto paper towels to keep water from ruining the dish. To assemble, lay the protein down, then the eggs then douse with heavenly Sriracha Hollandaise sauce. I sprinkled a bit of parsley flakes for color. Enjoy!

Juniper Tulsa's General Manager, Heather Dusenberry on Wine!

Special thanks to Heather Dusenberry, GM at Juniper Tulsa, and Chef Justin Thompson for allowing us to chat with Heather in his amazing restaurant.

 

While I was there, I enjoyed an amazing dinner!

 

Started with the Pan Fried Sweetbreads

pan fried sweetbreads

sage brown butter, apple gratin, fruit preserves

 

Then I finished with the amazing Pan Seared Scallops

 

pan seared scallops

truffled white beans, roasted broccoli,

mushroom duxelle

 

How to find Juniper Tulsa

 

Website:         http://junipertulsa.com

See Menu:      http://www.junipertulsa.com/storage/menus/2012%20FALL%20DINNER%20MENU%20rev%2001-15-13.pdf

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

Like Juniper: https://www.facebook.com/#!/junipertulsa?fref=ts

 

Holy Andolini's!!! Spring Street. 20 inch...Everything A Pizza Should Be!!

by True Foodie Sound Bites

...and then some!!!

Spring Street 20 inch

Every time we go to Andolini's, we have an awesome experience. If you have kids, you'll love this place because you can hold them up and let them watch through the glass as the cooks toss the pizza dough...classic!! Also, they have "house-made",non-toxic, play dough...it's a special recipe made with flour, water, salt and mixed to the perfect "play-doh" consistency so the kiddos can have fun while they wait for their food.   

                                                                                                                                                                                                                           

 The wait staff is "uber friendly" (I know, the 80's called, they want their phrase back) and the wait is not long. If they do happen to be busy, they let you know up front how long the wait is so you can decide if you want to wait or not...trust me, you'll want to wait, it's soooo worth it. 
The menu is simple, clean, and just pure authentic Italian goodness. It's the real Italian, not the Americanized greasy stuff. It's fresh and mostly house-made ingredients. They have a killer beer, wine and cocktail menu...seriously rivals many breweries. Two locations in Northeast Oklahoma. Tulsa, on Cherry St. (15th & Peoria) and in Owasso (off 96th Street North).

 

 Spring Street 20in 

 NY style pizza sauce, Italian extra virgin olive oil, Pecorino Romano put on before and after the bake, fresh hand stretched mozzarella, topped with fresh uncooked basil. Cooked to a slight char, as it’s been baked in little Italy’s coal ovens since 1905

So, next time the moon hits your eye like a big pizza pie...it's not amore, it's Andolini's calling your name :-D

How to find Andolini's

Menu address:    http://www.andopizza.com/menu/

Homepage:         http://www.andopizza.com/

Cherry St.Tulsa:  1552 East 15th Street, Tulsa, OK 74120   

96th St.Owasso: 12140 E. 96th St., Owasso, OK 74055

Bento Asian Diner...what a hidden gem!

By True Foodie Sound Bites

Keyword being "Asian".

What is does Bento mean? Glad you asked.  Bento is a single-portion takeout or home-packed meal common in Asian cuisine. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables, usually in a box shaped container. Luckily, they serve it "dine-in" style too! They offer this info, plus photos, full menu and more on their website.

Seriously, the most friendly staff ever. They greet everyone with a big smile. They're so accommodating and make it known they not only appreciate the business, they're honestly happy to see you.

I ordered two different meals. The first off the Rice & Noodle section of the menu. It was the Pad Thai.

 Pad Thai

Rice noodles, egg, fried tofu, onion scallion, bean sprout, crushed peanut, key lime.

 


Then I ordered off the Entrees section, the Thai Curry Chicken. I had ordered the pork, but they made a mistake and brought me the chicken. I told them it was fine and the chef came out and personally apologized. He said that normally, the Thai Curry is best with chicken. Then, he brought me a dessert he had made, as an official peace offering for the error...it was on the house.  I accidentally deleted the photo of his dessert but it was beautiful. The fact he even bothered shows what kind of customer service they have...that's rare these days and it just made me so happy to know that some restaurants are business-smart and still practice great customer service. It's those little things that make you say, "wow, that was awesome they did that!"

 Thai Curry

Onion, potato, carrot, green pepper, coconut milk, curry paste. Plus chicken.
 

The food was delicious and beyond flavorful. I asked the owner how they made the food taste so full of flavor. She said they used fresh ingredients, most organic, and made everything to order. I only had two words for her..."Yum-my"

Find them-
Online:       http://www.bentodiner.com/index.html
In person:  2315 West Kenosha Street, Broken Arrow, OK 74012 (71st Street)

 

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