foodie

Best Steak Marinade Ever

Hey Friends,

As most of you know, I LOVE TO COOK. I should have gone to culinary school, as opposed to law school, because I JUST LOVE IT SO MUCH. I was talking to my best friend the other day (she is in medical school)  and we spoke of dream careers, as opposed to the ones we are in right now, and hers was MAKE UP ARTIST (“MUA”)  (and boy, oh boy, is she fierce with her brushes), and mine was a mix between Food Network/ Cooking Channel Program host and some sort of part time MUA/hairstylist  (I didn’t word it this way, but I’m sure my best friend caught on).

I’ve decided to start a series on my blog where I talk about dinners I’m making while studying for the GA Bar.  I can’t post as regularly as I would like, but I will try to post once a week!

One of my favorite recipes by far is a marinade from: Sally Cooks.

This is a great marinade for any 4th of July weekend BBQ’s you may have planned. I promise – you will love this marinade  – and you will make it again and again and again.

I’ve now made this marinade twice and the portions listed work well for 2 lbs of flank steak!

  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons parsley, finely minced
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • 2 tablespoons ginger paste
  • 1 tablespoon oregano
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon coffee grounds

Sally just whisked all of this together, while on the other hand, I just threw all of the ingredients in the magic bullet. I loved putting in the magic bullet because I got a finer grain as far as a marinade goes and I smothered the meat in this marinade for approximately 24-26 hours.

A few little side notes:

I had the 2 lb flank steak cut into two 1 lb pieces, prior to putting it in the marinade.  Then I grilled it on each side for about 4 -5 minutes (medium cooked steak).

After removing the beautiful pieces of flank steak from the grill, I transferred them to a cutting board and placed a piece of aluminum foil over the meat (just place it on top) and let the meat REST for 10 minutes. You want to let the cooked meat rest, so that the flavors of the marinade settle in the meat– if you cut the meat to early, you’ll notice that all of the great flavor will just spew out of the meat.

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After 10 minutes, cut the meat against the grain! Look at the meat –see those fine little lines, you want to cut slices that are perpendicular to those little lines! Voila – you’re cutting it against the grain!

I served it with the Akhtar family’s favorite potatoes and coleslaw, corn on the cob, & (not shown-and I cheated a little bit) a Trader Joe’s frozen Mac n’ Cheese. Lets face it- a BBQ is only as good as its sides – so make your favorite sides!

ONE MORE LITTLE NOTE:

I would TOTALLY make an extra pound of meat, so that you can enjoy a skirt steak salad, or a nice sandwich (like I did).

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I hope you have a wonderful and safe Fourth of July! What are you planning on grilling — I would LOVE to know (and maybe I’ll add it to my Fourth of July menu).

Bye!

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Fontaine’s: 1026 1/2 North Highland Ave NE, Atlanta, GA 30306

I love Fontaine’s!  Every time I’ve gone, I’ve gotten consistently great service, and trust me I can really, really, really appreciate that! I’m not sure if you know this, but Fontaine’s has weekday happy hour specials– so being in law school, I have the perk of checking them out. Last year I enjoyed an awesome seafood spread of crab legs, shrimp, & oysters!  I loved it!

This year I headed back with some girlfriends. We had an awesome time: talking and munching away. Our server was great (I wish I could give her a shoutout — but I don’t know her name- she was incredibly attentive, even though we just ordered waters and gorged on the happy hour deals).

Here is what we ordered:

ImageCrab Dip

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Crab Legs! 

ImageShrimp Boil! I love getting them & I love making them! They’re an incredibly easy appetizer to make for a dinner party/luncheon/girls night. All you need to do is boil a tablespoon of Old Bay seasoning (per pound of shrimp) , half of lemon and other seasonings you like with a pot full of water. After the water is done boiling add your skin on shrimp! Once the water re-boils remove the shrimp from the pot on to a platter and now you have boiled-peel and eat shrimp!

ImageCalamari– duh! 

Have you been to Fontaine’s? Do you love it? Tell me what you think people!

RA Sushi: 1080 Peachtree St. Atlanta, GA 30309

Hey Friends,

So a while ago, I got the opportunity to go to RA Sushi with the Atlanta Eater Editor, Sonia Chopra! Sonia was designing a roll for a sushi contest, whose proceeds would then be donated to charity. Prior to this experience, I had never been RA. But after this experience, I will DEFINITELY be going back!  Here are a few pictures of  my experience at RA (my memory is a little hazy– bare with me, and remember, I LOVED IT– SO DEFINITELY CHECK IT OUT!):

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We ordered these insanely spicy Shishito Peppers, which were sautéed in an Asian seasoning. 

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I loved my lunch — I suggest you order the  BARA CHIRASHI BOWL, which consists of tuna, salmon, yellowtail, shrimp, avocado & cucumber with Asian green vegetables, mixed with poki sauce; served over rice

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I honestly cannot remember what Sonia ordered, but it looked pretty! 

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The chef taught us how to make sushi! Apparently the rice has to be incredibly fresh, so every 30mins to an hour they throw out the rice in the rice maker and make new rice for the rolls! 

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Sonia created a roll, and this is the final product in many different forms!Image

This is the form that was presented to the audience! 

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Yum!

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Here is Sonia with the chef! 

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Here I am with the chef! 

This was an incredibly fun experience. Seeing as I love food, I loved being able to discover the intricacies involved in sushi making!  My outfit consists of a striped top I purchased from Forever 21, and black jeans!  The striped top is so versatile, the material doesn’t need to be ironed, and it looks great with loose black linen shorts, or even tucked into a work skirt!

See you later!

Ted’s Montana Grill: 201 W Ponce De Leon Ave, Decatur, GA 30030

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I tried Ted’s Bison Cheese Burger. Would I go back? No. Did I like Bison? I’m not sure. The other items on the menu were good, but the wheat bread didn’t pair well with bison, which needs a more sturdier bread. I hated how huge the the patty was. I wish there were two small patties. Also — a burger, fries and soda (plus tip) was around $19 (so it was a pricy meal– i only ate half — threw the other half away).

Try the pot roast. Just don’t try this!

P.S. Opt to just get onion rings and not go 50/50! The onion rings are SOOOOO good!

Hot Dogs: An Easy Dinner or Lunch Idea!

Okay — I love hot dogs! I know I LOVE a lot of things — but that’s because I really do!  Hot dogs are no exception! They’re so good, incredibly easy to make, and easy to jazz up! One day 2 weeks ago a friend and I were searching for easy dinner ideas, since I was getting done with class late, and he had a long day at work. Voila. Ball Park turkey dogs (45 calories each) were in my fridge just starring at me and ready for me to open up and attack. I told my friend to drop by Publix after work and to pick up WHOLE WHEAT buns (120 calories per bun)  and some of Publix’s homemade chili (which is in the Deli section)!  I had some red onions in my fridge and some kettle baked bbq chips in my pantry.  The end result after pooling our goods was pure satisfaction.

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Paired it with some traditional yellow mustard

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He thought he could finish three since the turkey dogs were 45 calories each (guess what — he was full by two!)

Do you love hot dogs? How do you make yours? Living in the south we have the good fortune of being able to grill a meal during any season — so we grilled them. But sometimes, when I’m lazy or busy — I’ll microwave them. Growing up we religiously boiled them!

Comment below on your favorite ways to eat hot dogs!

Atkins Park: 794 N Highland Ave Atlanta, GA 30306

Have you been to Atkins Park? Because of law school I had only seen the crowded bar portion of the restaurant — when I think of crowded, rowdy, bar, I do not associate it with a great restaurant attached to the other side — and this is EXACTLY what Atkins Park is!

A friend of mine LOVES Atkins Park. After being a tad skeptical, I decided I would check it out. Thank GOD I went! I LOVED the menu  and the food. The service was great and the food was well prepared. I loved my dish. I’m not one to want sweet things, but the pairings of the apple with the North Georgia trout was beautiful and the taste was delicate and not over powering. They ran out of the pot roast the night I went, so my friend ordered the special for the night (I think:  brisket with Vidalia onion and local greens.  We also ordered an awesome pimento cheese appetizer with fried green tomatoes: which I LOVE!!!!!!!

Here are few pictures of our meal:

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Thankfully, celery is healthy and has only 6 calories per stalk….

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I have a quick fact to insert about Vidalia Onions (great dinner conversation piece): did you know that in order to be a “Vidalia Onion” it needs to be grown by or from Vidalia, Georgia. These onions are trademarked by the United States Patent and Trademark office, so you can’t legally grow a Vidalia onion, or sell it without it actually being from the following thirteen Georgia counties: Emanuel, Candler, Treutlen, Bulloch, Wheeler, Montgomery, Evans, Tattnall, Toombs, Telfair, Jeff Davis, Appling, and Bacon; or portions of the following seven counties: Jenkins, Screven, Laurens, Dodge, Pierce, Wayne, and Long.

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I definitely stole a few bites of that sweet Vidalia onion and mashed potatoes.

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Loved this! Burbon soaked applies with a North Georgia Trout!

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Who doesn’t love a side of mac n’ cheese?

Have a great Monday friends! Also, comment below if you have been to Atkins or are now planning to go!

Oh yeah, what should you wear to Atkins Park? Preppy, casual, bar chic, bar trendy. Do not wear clubbing clothes, or a short tight black dress — you’ll look awkward – or like you are trying too hard. Also don’t dress TOO casual. Example: if you decide to wear a t-shirt, khakis & rainbows — you will look like a fool.

Ina Garten’s Meat Loaf

Ina Garten's Meat Loaf

Hey Friends! I recently made Ina Garten’s Meat Loaf ( link: http://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe.html)

The recipe was ridiculously easy and the flavor was great. Unfortunately, being indian — meatloaf isn’t for me. The spice content that I absolutely ADORE is missing, and I’m not quite sure how to add that in. I did enjoy it more the next day with a little hot sauce drizzled all over it.

A little side info about me: I have been obsessing over making meatloaf for months — but I wasn’t sure how to make it without a loaf pan. Luckily, one day I was watching FoodNetwork and BAM Ina made this! It’s apparently better to make meatloaf without the pan, because it allows the excess fat to leave the loaf and gives you the opportunity to drain it. I wish I had use my broiler pan and plate — and not used the parchment paper; that way the fat could have just dripped down in the pan and I would have had to try and scrape it all out from the perimeter of the meatloaf.

I LOVE cooking. Any good ideas on where being a lawyer and cook mesh? If so, please comment below, also comment below if you’ve made this recipe or any other Ina Garten recipes!

Peace & love.