Weekly Favorites 03/25/18 through 03/31/18

This week's batch of favorite food and restaurant articles is a journey from Harlem to Nashville to Puerto Rico!

Bebop Chicken Chili
Photo Credit Garden & Gun/Beatriz Da Costa

Bebop Chicken Chili - via Garden & Gun

I'm not sure exactly what drew me to this article at first, but then I saw it was inspired by none other than Charlie Parker! Looking over the ingredients list, this chili is sure to pack a flavor punch! I'm going to have to try this one out!



What's New in Nashville - via Garden & Gun

Burrata with winter squash and grilled sourdough at Geist
Photo Credit Garden & Gun/Geist

I've always wanted to go to Nashville! The Ryman Auditorium, the music, and now these seven new places to check out for food, Nashville is definitely a place I need to check out!



The Ultimate Puerto Rican Food Guide - via Explore Parts Unknown

Lechon served with plantain tamal, rice, pork sausage,
and blood sausage.
Photo Credit sfchef via flickr.com

If you've been following along for long, you've maybe noticed that I'm a bit of an Anthony Bourdain fan! And as it turns out, he makes a great travel guide. So for your next trip through Puerto Rico, which understandably may not be soon, consider this Puerto Rican food guide to help plan your trip.

Chimichurri Steak

Chimichurri Steak

I've been thinking about making this one for a while, and finally got around to finding a night to try it out! The chimichurri sauce is full of big flavors that compliment steak perfectly! This chimichurri is based off of Anthony Bourdain's version, with a few modifications.


The Recipe:

• 1 1/2 Cups Olive Oil
• 1/4 Red Wine Vinegar
• 1 Cup Finely-Chopped Fresh Parsley
• 1 Cup Finely-Chopped Fresh Cilantro
• 1/2 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Paprika
• 1/2 Teaspoon Oregano
• 1/4 Teaspoon Pepper
• 4 Cloves Garlic, Minced
• Juice of Half a Lime
• Juice of Half a Lemon
• Salt to taste
• 1 Top Sirloin, About 2 Pounds

Combine all ingredients in a bowl and stir until combined. Marinate the top sirloin in a plastic storage bag for at least 1 hour. Then, it's time for the grill. I grilled this top sirloin using the reverse sear method.

Chimichurri Steak Ready for the Grill

While the top sirloin was on the grill, I put the remaining marinade on the stove. Once it came to a simmer, I turned down the heat. Now, I had a sauce for my steak! I served this top sirloin along side some crinkle cut sweet potato fries!

Weekly Favorites 01/21/18 to 01/27/18

My favorite food and restaurant articles I came across this week!

Ando Cheesesteak. Photo credit Ando

Uber Eats Aquires Ando - via Tech Crunch

The food delivery revolution is upon us and the competition is getting fierce!




Best Restaurants in Disney World - via Popsugar

Rose & Crown
Photo Credit Flickr user Douglas Cairns

The best roasted chicken I ever had was at a French restaurant at Epcot. If you're a Disney fan and a foodie like me, this list is a must read.






Shake Shack vs Chick-Fil-A - via Business Insider

Shake Shack vs Chick-Fil-A
Photo Credit Business Insider

This one seems like a no-brainer. I love Shake Shack, but Chikc-Fil-A has the chicken sandwich in the bag!





Anthony Bourdain's Best Places to Eat in America - via Food and Wine

For my fellow Bourdain fans out there, here are your best places to eat while traveling across the US!

Photo Credit Healthyway

10 Eating Rules from Around the World - via Healthyway

If you plan on doing some globe trotting, here is some etiquette keep in mind when you dine.

Cajun Goush Goush
Photo Credit Garden and Gun

Texas-Sized Breakfast - via Garden and Gun

Everything is bigger in Texas, especially the breakfasts! This one comes from one of my favorite magazine finds in recent years, Garden and Gun!





Shrimp and Grits - via Garden and Gun

Shrimp and Grits
Photo Credit Garden and Gun

I can't get enough Shrimp and Grits, so when this showed up I had to check it out!

Essential Books for the Food Lover

I am beginning to assemble this page to talk about some essential books for the food lover. These are all books that helped shape who I am as a cook and as a food lover.

Marcella Hazan - Essentials of Classic Italian Cooking

Julia Child - Mastering the Art of French Cooking

Matt Moore - A Southern Gentleman's Kitchen

Sharon Tyler Hurst and Ron Hurst - Food Lover's Companion

Anthony Bourdain - Kitchen Confidential

Anthony Bourdain - A Cook's Tour

Anthony Bourdain - Medium Raw

Jeffery Steingarten - The Man Who Ate Everything

Ina Garten - Barefoot in Paris

Gary Vaynerchuck - 101 Wines Guaranteed to Inspire Delight and Bring Thunder to Your World