Local Foodie Moment: Philco Bar + Diner

And the new restaurants of 2013 checklist continues!  Like I said in my last post, my parents were in town this weekend for the football game so on Sunday we went to brunch at Philco Bar + Diner in the Short North.  This was quite a hit amongst the crowd but I wouldn't really say its ideal for a large group (we had seven) since its a small place and their largest table more comfortably fits six but we squeezed in and we were glad we did!

Philco used to be Phillip's Coney Island so they pay tribute to its previous tenants with coney and corn dogs on their varied menu.  Their menu consists of classic diner eats with a modern twist.  This restaurant is also owned by the group that owns Little Palace, El Camino Inn (LFM post on that coming soon!), The Rossi Bar + Kitchen and Club 185.

With seven diners we had quite the selection of plates!  Chris got the Biscuits and Redeye Gravy, buttermilk biscuits with andouille sausage and smoked paprika gravy.  Chris is a biscuit and gravy lover so I asked how it compared to others he's had.  He said it was good, great flavors but different in that the gravy didn't have sausage in it.  The sausage was sliced and layered on top of the biscuits then scrambled eggs on top.

I got the Breakfast Risotto, rice with fresh cream, roasted pecans and honey.  This was very good, not too sweet, it definitely hit the spot after a challenging 90 minute yoga class!  I would have liked some fresh fruit or jam with it but given the season I understand not having fresh fruit available.

My fellow yogi and gal pal Kourtney joined us and she got the Roasted Turkey Sandwich, roasted turkey on wheat with sprouts and pesto and a side of their fresh cut fries.  Kourtney said the sandwich was delicious and just what she wanted after our yoga class.  And the fries were fantastic!  I snagged a couple so I can attest.  Truly what fries should be, thick cut, properly seasoned and cooked just right!

Mitch and his friend Amanda got the Traditional breakfasts, pancakes, eggs and bacon.  Mitch cleared his plate at lighting speed so I'll venture to say it was good.

My mom got the Steak and Eggs, steak served up with a bloddy mary aoili, home fries and two sunnyside up eggs on top.  She said this was very good, she liked the bloddy mary aoili because it added a hint of tartness to the steak.  I gave the steak and aoili a try and Momma was right, great balancing of flavors!  She also liked that the eggs were placed on top of the home fries because she likes weird things like her food touching.

Daddy got the Baked Grits with scrambled eggs on top.  Again, good reviews!  The dishes everything was served in were cute and unique, it added a little classic flare.

We got an order of hushpuppies as well as a coney dog for anyone who wanted to try.  Daddy and I wanted to test the coney sauce since my Gramps was a coney sauce king!  So we wanted to see how Philco's stacked up.  It was a good coney dog, it seemed like they ground their meat a little finer but it had decent flavor and they didn't skimp (as you can see from the picture).

Those that tried the hushpuppies seemed to like them especially with the sauce they are served with.

Overall the service was good, the atmosphere was pleasant and the food was great.  We all left ready for a post brunch nap!  Next time you're in the Short North for breakfast, for brunch or even lunch or dinner, give Philco a try!

This review is featured on urbanspoon!

With the holiday this week Chris and I will be traveling so this is probably it for me this week!  Hope everyone has a safe and happy Thanksgiving!  And as I always say, gobble till ya wobble!  :)

Cheers!
Steph

Puffins!

So I can't help but use exclamation points when I type (or say) the word Puffin!  To clarify, I'm not talking about the funny looking bird or the sweet moniker Holly Madison used to use for Hugh Hefner (Girls Next Door fans you know what I'm talking about, non-fans don't pretend you didn't watch it at least a little!).  What I'm talking about is a pancake muffin aka Puffin!

This is another one of the breakfast goodies I featured for Chris' co-workers.  Also on the menu were Maple Pecan Twists and Cream Cheese Danish.  The puffins were by far the easiest but they are just so stinkin' cute!

Puffins
(Makes about 24 minis)

 Ingredients:
- 1 c. pancake mix (bisquik or whatever brand you prefer, Aunt Jemima is my homegirl)
- 1/2 c. milk
- 1 egg
- 2 Tbsp. sugar
- 2 Tbsp. maple syrup
- 2 Tbsp. melted butter
- chocolate chips, nuts or crumbled cooked bacon (for topping)

Instructions:
- Mix all ingredients (minus toppings) in a large bowl until there are no more lumps.

- Scoop mixture into a well greased mini muffin pan.
- Sprinkle toppings on top.
- Bake for 8 to 10 minutes, until sides are golden.  The tops won't turn golden but don't worry they are cooked through!

Bacon Puffins

- Remove from baking pan, let cool and enjoy!

Chocolate Chip Puffins

These were yummy and EASY!  Definitely give them a try for your next breakfast or brunch potluck!  You can serve them with extra maple syrup for dipping if you'd like.

This week I'll be featured on my friend Danielle's blog for Wedding Wednesday!  So check it out at The Bear Necessities tomorrow!

Cheers!
Steph

Crockpot Bourbon Baked Beans

With BBQ season upon us I wanted to share a fun recipe I made recently.  Chris is a baked beans fan through and through, often times there's no option of grilling burgers without them.  Something about it being sacrilegious or something?  And people say I have the flare for the dramatics, just talk to Chris about burgers without baked beans and tell me who the Emmy goes to.  Anyways, we were invited to a cookout at our friends Rob and Emily's place and instead of the standard canned beans I decided lets do it up and try from scratch!  I found this recipe on Pinterest from one of my favorite blogs and with Bourbon in the title I pretty much knew Chris would like it. 

You'll have to forgive my little scatterbrain because I have no end result photos!  How I let that happen I have no idea but its too late now!

Crockpot Bourbon Baked Beans
(this makes almost 8 to 10 side servings)
Ingredients:
- 1 lb. dry navy beans
- 10 slices thick cut bacon, chopped
- 1 medium sweet onion, chopped
- 1 clove garlic, minced
- 2 c. water
- 3/4 c. preferred barbecue sauce
- 1 c. loosely packed brown sugar
- 1/4 c. ketchup
- 2 Tbsp. molasses
- 1 c. bourbon
- 1 1/2 mustard
- 1/4 c. apple cider vinegar
- 2 Tbsp. Worcestershire sauce

Instructions:
- The night before cover beans in a bowl with water.  Drain the following morning.

- In a large pot of water, bring beans to a boil.  Let simmer for 30-40 minutes then drain.
- While beans are cooking, heat a large pan over medium heat, add bacon and cook until crispy.
- Remove bacon from pan onto a paper toweled plate.  Leave rendered fat in pan and reduce heat to medium low.

You could actually chop this up a little more when it cools these were a little large.

- Add onion and cook until soft (8-10 min).  Add garlic, cook for 30 seconds and turn off heat.

- In the crockpot, add water, barbecue sauce, brown sugar, ketchup, molasses, bourbon, mustard, vinegar and Worcestershire sauce then whisk to combine.

- Add beans, onions (plus bacon fat) and bacon to the crockpot.

- Cover, cook on low for 10-12 hours, stirring occasionally.
- After time is up, turn crockpot to warm setting or turn it off completely and let sit for 30 minutes to 2 hours.  This helps the sauce thicken up a bit.
-These are known to be thicker and more flavorful the next day.
- Serve warm and enjoy!

I didn't really love these, I'm not a huge bourbon fan so maybe that's why.  You can definitely taste the bourbon, that's for sure!  And I'm told the bourbon taste gets stronger over time in the fridge.  Chris, Rob and Emily all liked them though so maybe its a "me problem".  Anyways these take a little more thought beforehand since the beans need to soak and they cook in the crock for 10 plus hours.  I imagine you could maybe take a short cut and use canned beans just drain the liquid and rinse before adding.  This recipe could easily be halved for a smaller batch which I would highly recommend if only cooking for a small group as we had plenty of leftovers!

Well off to Wake Forest for Andrea's graduation!  Chris is already asking if we can go back to the place we had chicken and waffles.  In a recent conversation he listed discovering chicken and waffles and asking me to marry him as life changing events.  Again, I ask you who the Emmy goes to?  Have a great weekend everyone!

Cheers!
Steph

Bacon Onion Marmalade

How was everyone's Mother's Day weekend?!  Ours was busy busy, visiting moms, aunts and grandmas then threw in some graduation festivities as well!

So let's get to business, BACON Onion Marmalade.  Like I said in my last post it sounds weird but in reality its pretty delish!

I found this one day on Pinterest and was intrigued.  Cooking bacon and onions down to make a spread, who'd a thunk it?  Well whoever did is kind of a genius.  This stuff is not only yummy but is also very versatile!  It is a time consuming recipe but I'd say it's pretty worth it.

Bacon Onion Marmalade

 Ingredients:
- 4 slices thick cut bacon
- 4 lbs. yellow onions, halved and sliced to 1/4"
- 1 Tbsp. salt
- 2 c. apple cider
- 1/4 c. apple cider vinegar
- 1/4 c. brown sugar
- 10 sprigs of fresh Thyme leaves, stripped from stem (about 2 Tbsp.)
- 2 tsp. black pepper

Instructions:
- Heat large pot or saucepan over medium-high heat.
- Cook bacon until it's crisp, remove and set aside.  Leave all the rendered fat in the pan.
- Add onions and salt to pan, reduce heat to medium, cover pan and cook till onions soften (about 15 min.).

- Once cooled, chop the bacon into fine pieces then add back to the pan plus the remaining ingredients.

- Cook uncovered until the liquid is almost completely reduced (about 1 hour).  Stir occasionally.

- Reduce heat to low and continue to cook until onions are a medium brown color, stirring frequently (about 10 min.), if it looks lie its drying out add 1/4 c. water at a time.

This doesn't look entirely appetizing but it tastes wonderful!

- Remove from heat, set aside and let cool.
- Enjoy!

Chris and I mainly use this on crackers with cheese but its also good as a sandwich spread or an additive to chicken!  We recently made pizza with it which was so yummy!  It can be used warm or cold, whichever you prefer.

This week is beyond hectic with meetings, birthdays, appointments and then its back to Wake Forest we go to see Andrea (Chris' sister) graduate!  Hopefully I can get one more recipe up before we leave, crockpot bourbon baked beans!

Cheers!
Steph