Tag Archives: breakfast

Cheat Day 101: Chicken

A few blogs back I mentioned a Creative Loafing bucket list that consisted of 100 food items in Atlanta every Atlantan should try. My girlfriend is heading to New York for 10 days tomorrow so we decided today should be a cheat day. To make it count, we decided to have 3 different items from the list. No health today, all delight and delectability!


Home Grown (Memorial Drive): Comfy Chicken Biscuit



Plate scrapingly good. The server was nice and kept the coffee cups filled. It takes a while to get your food but the place is packed. When you finally get your food it’s totally worth it. A big fluffy biscuit spilling over with creamy, thick sausage gravy and hunks of sausage topped with two crispy chunks of chicken breast. It’s juicy, easy to tear into and hard to put down. The pancakes are sweet and the maple syrup is hot. The eggs are TI-RED. Sleep on those, don’t even bother. The grits are actually creamy, unlike most they don’t need butter, milk, salt, nada. It’s a damn shame what they did to those eggs after making everything else so wonderful.


They separate checks too. The main dish was only $10. The cashier was a douche. He’s probably pissed off because it’s hot and noisy and hard to hear. Not my problem. Skip along to Atlantic Station for shopping and it’s time for lunch. Antico is closed on Sundays. Who knew? So is Bocado. How rude! So Gio’s Amalfitano it is.


Gio’s Chicken Amalfitano (Hemphill Ave.): Sorento Lemon Roast Chicken

I’ve had it before, a few times at work, and it’s delicious but never at the location. It’s Giovani’s chicken joint (the same guy who owns Antico). Portions are insane in this place. For about $17 you can feed two people half a chicken rubbed in olive oil, garlic, oregano and Sorento lemons with thickly sliced potato wedges and grilled flatbread. We ended it with a scoop of chocolate gelato.


But we couldn’t stop there. The gelato was not one of the three and we had to have three things. So, we went to Delia’s chicken sausage stand and we ordered the red velvet milkshake…and some sliders with comeback sauce. The sauce can stay where it is, but the sausage is spicy and sweet and tasty. A decent $5 treat.

Delia’s Chicken Sausage Stand: Red Velvet Milkshake

As for these. So simple and such a dream. All they do is blend a red velvet cupcake with vanilla ice cream. It’s super thick with red velvet cake pieces in every spoonful, which you will need. It is nearly impossible to get this stuff through a straw without irritating your cheeks and lips. Might I suggest a tapioca straw. Back on lettuce tomorrow. I think we’ve had enough. Because the funny thing is, all I want right now is a glass of water and a grapefruit. Thank God we’ve decided to only oblige our taste buds once a month.

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Food: Bucket List-Bacon Caramel Donut


A few weeks back Creative Loafing released a “100 Dishes to Eat Before You Die” list that features 100 breakfasts, salads, meat entrees, desserts etc. around the city that everyone should try while they’re alive.

I’ve had a few of them already like the salivating “Farm Egg” from Empire State South and the Super Food Salad, also from Empire. Or the roasted bone marrow with tuna tartare and quail egg from The Spence and of course Krispy Kreme donuts. But clearly we have a long way to go so yesterday we started.

My girlfriend surprised me with a dozen donuts from Revolution Donut Shop in Decatur. Its featured item is the caramel and bacon donut (from the Breakfast segment). She also got plain glazed, chocolate covered yeast and cake, an apple turnover, a cinnamon sugar donut, a peach stuffed donut, and a blueberry glazed donut.

Their strengths: Deliciously sweet glazes and fresh fruit for the fruit based donuts. My favorites were definitely the caramel bacon, all sweet and salty and yeasty, the textured cinnamon sugar donut and the blueberry glazed that reminded me of a fruity roll.

Their weakness: The donuts are MAD THICK yo; too thick actually. I would love it if they toned down the dough action and made them slightly more delicate. Maybe they make them so thick to add balance to the richness of the glazes…but still, skinnier donuts please. Nonetheless, one down and like 80+ to go.

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Foodie: Veggie Frittata


Every now and then I like to go far away from the city lights and smog to hear the sound of birds chirping and frogs making whatever sound frogs make and little bunnies hopping and burrowing to remind myself just how much I adore the city. ¬†ūüėÄ

Okay, I also take these trips as a kind of refresher, an opportunity for clarity and rearranging my track. With so little noise and so much fresh oxygen, I feel clairvoyant. ¬†And Aunt Kay’s is by far my favorite place to travel. ¬†She’s as big a foodie as I am and she reminds me of my grandmother; Overly comfortable home, sprite and youthful, funny and a refrigerator stocked up with your wildest dreams.


This unattractive hodgepodge is toasted french bread with melted smoked gouda, goat cheese covered in blueberries, pork rillette from Spotted Trotter, olives and peppers, summer sausage and some kind of herb crackers.  We munched that down with Chateau Fortia Chateauneuf du Pape Blanc  2008 by the pool under the Super Moon.  It was drinking beautifully.  Honeyed and slightly oxidized, it helped my girlfriend see just how wine can be transformed and magnified by food and vice versa.  The wine put my mind at ease from all the nature sounds, you know, pine cones falling that sound more like a rabid raccoon rushing you for your bread.103936_1_1

Then we watched Somm, a documentary about the hardest exam that no one has ever head of, ever; the Master Sommelier exam.

Check out a trailer here:

I’m exhausted just thinking about it. Breakfast the next day brought us here:


I’ve never made a frittata before so I watched closely. 7 eggs and carnation milk for added fluffiness. Blanched veggies (asparagus and broccoli), sauteed veggies of onions and carrots, peppers, a thick rounded pan and a spatula. Takes no time at all really. Get it half cooked before topping it off with cheese and sticking it in the oven for 10 minutes then voila!

Even the leftovers the next day were great. We topped it off both days with baked flounder and salmon and Segura Viudas Cava. And now, I miss the country.

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Foodie: Another Broken Egg Cafe

with the ragged atlanta  weather operating the way it has been over the last few days, my spirits have been down and my temperature high. cranky and crabby have been my alternating moods and unfortunately my muffin has had to take the brunt of the frustrations and cold cooties.


so this morning when she suggested we go have breakfast like civilized gals, cranky didn’t want to move and crabby didn’t want to get dressed but prior obligations to my mommy carried me out of bed.


where to? a neighborhood eatery called Another Broken Egg Cafe.

specialty? omelettes and faux cajun cuisine.

she ordered “The Mardis Gras.” that comes with crawfish, andouille sausage, red bell peppers and tomato hollandaise sauce.

i ordered the “Lobster & Brie” omelette, which comes with, you guessed it…lobster and brie. all things being fair, these meals were filling and mildly flavored but this is not my new favorite brunch spot. a more deft hand could have seasoned my omelette with salt and pepper to add some savory flavor and salinity to a somewhat dry dish. somehow with brie and lobster and apparently champagne butter sauce AND cream cheese, it was dry. crazy right. or maybe my taste buds are off…but i doubt it.

so tonight i’m giving crabby a run for her money. ¬†here’s the appropriate tonic to boost my spirits. a little Bandol region rose and a dab of Cotes du Rhone mixed with DayQuill and i’ll be back in no time.

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i have a small crush on one of our distributors.  a feisty brown woman with lots of charm and wits.  she brought me a Talenti container filled with black rice.  supposedly it has as much fiber as brown rice and 18 different amino acids and zinc, and copper, and iron and carotene.  all i know is she gave it to me so i had to try it.

black rice porridge

i did some research on recipes and found a porridge recipe.

i loved the way the black pigment oozed out of the grains while it sat in the water preparing to boil.

it takes forever to cook.  three separate cooking orders; first one lasts for 45 minutes.  the second lasts for 30 minutes and then you have to let it cool to room temperate for another 30 minutes.

it looks like chocolate mash when it’s ready.

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it’s lovely. ¬†the coconut milk and sugar and the chewy texture of the cooked rice are all so mild and mouth coating.

end product

the strawberries “were just the right touch.”

Recipe courtesy of epicurious.com

Bring 3 cups of water, 1 cup of rice and 1/4 of a tsp of salt to a boil, reduce heat and simmer for 45 minutes.

Stir in 1/2 cup of sugar, 1/4 of a tsp of salt, 1 1/2 cups coconut milk (13.5 oz can is good), bring it to a boil again, then reduce the heat and let it simmer again for 30 minutes stirring occasionally.

…then remove it from the heat and stir it occasionally for 30 minutes before spooning it into bowls, covering it with the remaining coconut milk and adding strawberries.

Sounds tedious but it’s an exceptionally yummy and filling dish and very easy to make. ¬†(Until I made this, I had never successfully cooked rice the first time…always a do over).

Try it out!

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