Monthly Archives: July 2010

LINK: Eat It, Atlanta’s Caw Caw Creek Pork Tenderloin

So Jimmy cooked up some pork tenderloin that he ordered from Caw Caw Creek a while back and used the lefties (my slang for leftovers) to make a dish (pictured above) whose presentation looked like it came out of the kitchen of a five-star restaurant.

CLICK HERE TO FIND OUT HOW TO MAKE IT

REVIEW: Pho Hien Vuong – Greensboro

Over the weekend, I went up to Pho Hien Vuong, a Vietnamese/Thai restaurant in Greensboro located on Spring Garden Street, for a late lunch. It was stellar and some of the best Asian food in a while in Greensboro.

While Pho Hien Vuong is located only a few miles from Super G Mart (the big box retailer of international foods with a focus on Asian cuisine) on Market Street, there are seven or eight different Asian restaurants along the four mile stretch of Spring Garden making the competition for customers fierce. Even with the abundance of Asian restaurants on the street, Pho Hien Vuong’s dining room was still buzzing with customers at 2:30 p.m. during my normal lunch hour.

Less Food News, More Recipes & Reviews…I Promise

I started Eat It, North Carolina with the sole intention of providing an insight into all of the good restaurants that I check out around North Carolina with pictures, menus, reviews, etc. as well as posting some of the stuff that I cook around the house. Looking back at all of the posts thus far, I need to start doing a little bit more of what I intended to do and squeeze in some time to cook and eat out to share it with you.

Additionally, I know that the Web site design looks a little week right now. I have a few WordPress themes that I am trying to customize and figure out which one I like but work has been kickin’ my ass lately and haven’t had much time to mess around with it (plus NCAA Football ’11 just came out… #transparency).

I really appreciate you taking the time to check out the site and I hope that I will soon be able to get the time to get in the kitchen and create some awesome dishes to share with you like my friends over at Mod Meals on Mendenhall, Eat It, Atlanta & TinyTestKitchen.

Stay tuned for reviews of Zaytoon Mediterranean Café in Greensboro, CPW’s in Greenville & China Palace in Kernersville.

If you are interested in posting recipes or reviews on Eat It, North Carolina, I would love to have you so shoot me an e-mail at eatitnorthcarolina@gmail.com.

– Charlie Brinson

Ham’s – The Houdini of Restaurants in North Carolina

Ham’s has been a part of my life for about as long as I can remember (minus the 4 years that I lived in Chattanooga, TN in the late 90s and early 2000’s). After baseball practices for Little League, our entire team would head up to the Ham’s on Skeet Club Road in High Point to have team meetings and devour basket after basket of their homemade chips with ranch. My parents would take me and my brother up to Ham’s another High Point location and I would sit entranced as the model train went back and forth along the tracks in the restaurant. #easilyamused

In college, there was a Ham’s Brewhouse, God rest its soul, in downtown Greenville, NC where they served some of the better microbrews that were around before the recent microbrew boom occured…especially for an 18-year-old kid whose license made him three years older. For the past few years, I have lived just a mile or two down the road from the original Ham’s where it had stood for 75 years, until recently, on Smyres Place off of Friendly Avenue in Greensboro and drive by it (but seldom eat there because it isn’t the cleanest place) daily to and from work. Needless to say, Ham’s and I go way back.

LINK: Erica’s Sweet Tooth – Chocolate Chip Cookie Dough Fro Yo

I tend to jump over to TasteSpotting.com two or three times a day to get my food porn addiction filled when I am at work. Being that Greensboro, NC has been getting triple digit temperatures for the past few days, EricasSweetTooth.com’s Chocolate Chip Cookie Dough Fro Yo pictures and recipe caught my eye immediately and almost had me headed to the grocery store for ingredients during my lunch break.

Lobster Farms: Red Lobster’s Next Step in World Domination

Yesterday, the Orlando Sentinel reported that Darden Restaurants, the owner of such fine eating establishments as Applebee’s, Olive Garden & Red Lobster based out of  Orlando, FL, is getting into the farming business…the lobster farming business. Darden Aquafarm, a subsidiary of Darden Restaurants, has made a deal with the government of Brunei in Malaysia to research how to raise lobsters in a controlled environment.

Darden Aquafarm will be working with “inventors” from Florida Atlantic University on a patent that it recently applied for to get young lobsters (or “seed lobsters”) which I am guessing they will transplant over to a similar environment in Malaysia and develop a way to farm them. Apparently, Darden Restaurants has already been doing this in the Turks & Caicos and were just granted an five-year extension by the government there to continue their R&D.

I think that these lobster farms could have a positive effect on marine life because it would give the Caribbean spiny lobsters a chance to grow back because of its unnatural corporate predator that invaded the ocean. I am an avid scuba diver and have seen the population dwindle off of the island of Roatan in Honduras…not to mention a large amount of diving-related injuries and deaths that occur just from lobster diving. Hopefully, farmed lobsters can lower price of lobster meat and then the United States can figure out a way to build lobster farms so we won’t have to import anything. This has gotta be tough news for anyone in the lobster industry.

I haven’t been to a Red Lobster in a few years. It is probably because I realized that I could get better quality food at my local seafood restaurant without having to deal with Red Lobster’s “clientele” or their generic chain restaurant feel. I hope to God that I see a lobster roll on the menu the next time I go. It makes me sad that don’t have that delicious seafood staple on their menu.

The one thing that I do miss from Red Lobster are those little cheddar biscuits that they serve. If biscuits were drugs, Red Lobster’s Cheddar Bay Biscuits might be heroine. I did a quick search and was able to find the recipe for them from Todd Wilbur’s cookbook, Top Secret Restaurant Recipes 2.

Enjoy:

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RED LOBSTER CHEDDAR BAY BISCUITS

Ingredients:

  • 2 ½ cups Bisquick baking mix
  • ¾ cup cold whole milk
  • 4 tablespoons cold butter (1/2 stick)
  • ¼ teaspoon garlic powder
  • 1 heaping cup grated cheddar cheese

Brush on top:

  • 2 tablespoons butter, melted
  • ¼ teaspoon dried parsley flakes
  • ½ teaspoon garlic powder
  • pinch salt

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

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