Monthly Archives: December 2010

Try Chick-fil-A’s Spicy Chicken Biscuit Before It Hits The Menu On January 10th

If you haven’t heard the rumors yet, Chick-fil-A is taking its spicy chicken and making a biscuit with it and its about damn time. I think they are going to be hard-pressed to beat Bojangles’ Cajun Filet Biscuit. The Chick-fil-A spicy chicken is better quality but I just don’t think their biscuit can stand hold a candle to Bojangles’.

They are officially adding it to their menu on January 10th but are offering their Internet savvy customers an opportunity to try it in advance much like they introduced their Spicy Chicken Sandwich. Head over to GetSpicyChicken.com and make a reservation sometime between January 3rd and January 8th to get a free Spicy Chicken Biscuit. You will pick a restaurant in your area and then a date/time to go try the biscuit.

During the promotion for the Spicy Chicken Sandwich, Chick-fil-A didn’t hold back. They had V.I.P. sections roped off in the restaurants and gave away a bunch of information along with the free sandwich. It is definitely a cool experience.

We don’t normally post about national chain restaurants on here but we have been pretty excited about Chick-fil-A’s arsenal of spicy food and its free so we thought we would share it. They need to go ahead and stop delaying the inevitable and bust out some Spicy Chicken Nuggets. I can’t wait for those.

I am not sure which Chick-fil-A restaurants are participating in this promotion but I am guessing that it should pretty much be every franchise that serves breakfast. Head over to GetSpicyChicken.com and enter your information to find the closest one to you.

FOOD PORN: bu•ku brunch – Raleigh

I haven’t had a chance to make it to bu•ku in Raleigh yet but I have been salivating over their Facebook updates for the past few months. bu•ku is a locally owned and operated bar and restaurant in downtown Raleigh that I have heard a lot of good stuff about. Their food is globally inspired street food from pushcarts and street vendors across every continent.

They posted a delicious looking photo album on Facebook with pictures from their brunch (Saturday & Sunday – 11 a.m. to 3 p.m.) and I thought I would share a few of them with you. I am hoping to make it down to bu•ku sometime in the next few months to give it a try. Let us know if you have been there recently and what you thought.

Beef Short Rib Arepas with black beans, fried eggs, fresh salsa & queso fresco

Picture 1 of 6

REVIEW: Marabella Old World Pizza – Greenville

I was distraught to hear that my favorite pizza restaurant from college, Big Apple Pizzeria, had closed down. It was always there for me on Tuesdays and Thursdays when I was craving some $0.99 New York-style cheese slices. They closed the doors about a year after I graduated so it wasn’t as painful as it could have been because I only had to deal with the pain during football seasons and occasional random weekends when I would make the trip to Greenville to feel young again.

It sucks that it is closed but I was happy to see a new pizza joint open up in its spot. It is the second location for Marabella Old World Pizza based out of Little Washington (about 35 minutes from Greenville) and I was told before going there that their pizza wouldn’t disappoint. I got into Greenville late and hadn’t eaten dinner so I headed up to Marabella to grab a slice or two while I waited on my friend, Hot Sauce, to get back to his house.

Marabella didn’t really change the set up of the restaurant at all. They pretty much just moved into the Big Apple space and painted the walls, tossed up some Italian decor and installed some flat screens which were much needed. Since it was a Thursday, I was hoping that they were running the same cheese slice special as Big Apple but they weren’t. However, they do have a student special on Mondays and Tuesdays which is two slices and a drink for $5.00 which I think I would be hitting up if I was still in school there. Sadly, this might be reason enough for me to think about going back to graduate school.

I got two slices: cheese and pepperoni. The crust was a bit thick but had a great consistency throughout it including a great crunch in every bite. The sauce and cheese were what stood out the most. Marabella is using top of the line ingredients and you can tell from the first bite until the last. The pepperoni slice was a little greasy but that is what you expect when ordering it.

We ended up ordering some more Marabella on Sunday before NFL kick-off as we all laid crippled on the couch from imbibing a little too much at the bar the previous night. Thank God they delivered because I don’t think any of us could have made it off the couch. I split a steak & cheese with my friend, Bumgeez, and it was decent but I don’t think I would order it again.

If you like pizza, Marabella is a great stop. It is definitely one of the best by-the-slice places I have been to in Greenville and the fact that they deliver should be on top of any college student’s mind.

Marabella Old World Pizza on Urbanspoon

LINK: Eat It, Atlanta’s Gnocchi

I thought I would toss up a link to a post of this delicious-looking gnocchi that Jimmy over at Eat It, Atlanta made the other day. Gnocchi (pronounced “nyo kee”) is a European dumpling dish that was introduced to the continent during the vast expansion of the Roman empire back in the day. Since the introduction, the various cultures have adjusted the recipe to form regionally specific recipes for gnocchi. Potatoes are most commonly used today but it used to be a mixture of dough and eggs.

You should definitely check out the video on that Jimmy posted from Ozersky.TV. You will go out and buy potatoes and flours immediately.

LINK: Saveur.com’s Holiday iPad Cookbook Library Giveaway

I am pretty tech-savvy guy. I like to have the latest gadgets and stay up-to-date on all the hip and cool things that the youngsters are into these days. However, I don’t own one of those new fangled iPads so I feel a little out of the loop on recent technology.

People have been using iPads for a lot of cool things since they came out. One of my favorites is how restaurant owners have been implementing them as innovative wine lists in their restaurants to give more detailed information about their wines on they have to offer like videos and options to buy the wine by the case if they enjoy it.

Another really awesome way that people have been using their iPads is in the kitchen. There are various iPad apps like Epicurious app, the Food Network app, an All Recipes app and a Marth Stewart Makes Cookies app. You can also download pretty much any big cookbook digitally and display its contents on your iPad as you cook. All of these options give you access to hundreds of thousands of recipes at your fingertips .

Saveur.com, the website of one of my favorite foodie magazines, has a contest running until December 23rd where they are giving away an iPad that is filled with 75 eCookbooks including books like Momofuku, Cooking in the Moment, Ready for Dessert, Martha Stewart’s Baking Handbook as well as titles from authors and chefs like Ina Garten, David Lebovitz, Alice Waters, David Chang and more.

Click here to enter Saveur.com’s Holiday iPad eCookbook Giveaway

BEER: Dogfish Head’s Bitches Brew

A few days after seeing the first episode of Brew Masters on the Discovery Channel which featured Dogfish Head’s Bitches Brew, I decided to go out and find myself a bottle of it to try. I had missed the initial release of the brew back in August 2010 so I wanted to make sure that I got a taste of it during the second release coinciding with the episode of Brew Masters.

SIDE TRACK: I laughed out loud while reading the Aleheads.com live chat transcript of Brew Masters: Episode 1. They pretty much just bash Sam Calagione, the founder of Dogfish Head, for being a douche but it is some ridiculously funny, snarky commentary and you should probably read it. They are on point with pretty much all of their comments.

I stopped by Best Way, an old school grocery store in Greensboro near UNC-G with, what I think is, the best beer selection in town and started browsing through the hundreds of different micro brews that they carry. I couldn’t find it anywhere. One of the Best Way Hopheads, which is the term I have given their employees with vast beer knowledge, came up to me and asked me if I needed any help. I told him that I was looking for a bottle of Bitches Brew. Apaprently, they had them in the back and that they were limiting the sales of it to one bottle per customer because they had a limited supply so he went back there and scooped me up a bottle.

REVIEW: Gary’s Down East Seafood Restaurant & Oyster Bar – Arapahoe

Eating local is all the rage these days. Many restaurants have forced their menu to be created with ingredients located within a certain mile radius of the restaurant. It is awesome because it helps strengthen the local economy and opens up people’s eyes to all of the great food that is produced or grown around them. Gary’s Down East Seafood & Oyster Bar definitely has local on its mind but it isn’t worried about getting everything on its menu local  as long as it gets the most important: seafood.

The building is split up into three different sections. The first is the restaurant which feels like you are in the cabin of an old-school ship. It has mounted billfish, fisherman’s netting and other knick knacks covering  the walls to give it a great atmosphere. The second is a take-out window for locals to pick up food which I guess tend to be more along the lines of burgers and sandwiches as opposed to seafood because take-out seafood just isn’t as good when you get it to-go. The third section is the oyster bar which has a horseshoe shaped bar and a few tall bar tables on the side.

LINK: Chris Hastings’ Perfect Venison Stew

Image via gardenandgun.com

It takes a good hunter to wait patiently in a deer stand in complete silence until the deer is close enough to take down with a single, perfect shot but it takes a seasoned hunter to be able to dress the deer, butcher it and create a delicious meal with it.

If you look in the average hunter’s freezer, it is usually chock full of venison from all of the deer that they have bagged and butchered over the past season ranging from steak, sausage, roast, jerky or tenderloin. That hunter is also guaranteed to have some top secret recipes passed down from generations of hunters before him.

Garden & Gun posted a great link to a recipe for venison stew (below) from Chris Hastings of the Hot & Hot Fish Club in Birmingham, AL on its site that sounds absolutly amazing and one that you probably want to add to your collection.

If you haven’t heard of Garden & Gun before it is both a magazine and website published out of Charleston, SC that focuses on the Southern lifestyle and all of the idiosyncrasies that make it what it is. It is the ultimate coffee table magazine for anyone living in the South and can open up a whole new world of things to do in your area.

Venison Stew

Serves 8

2 oz olive oil
¼ lb smoked bacon, chopped
2 lbs cubed venison leg meat, 1 inch
2 lbs venison sausage, 1-inch thick slices
8 boiling onions, peeled
2 turnips, peeled and cut into 8 wedges each
1 rutabaga, peeled and cut into 16 wedges
8 parsnips, peeled and cut 1/3 in length
16 finger potatoes
1 tbsp chopped shallots
½ tbsp chopped garlic
1 tbsp fresh thyme, chopped
1 tbsp sage, chopped
1 tsp ground juniper
¼ cup flour
8 cups beef or venison broth

Method:
Heat olive oil in heavy bottom saucepan. Add bacon. Cook until golden brown. Remove. Season leg cubes with salt and pepper. Brown in bacon fat and olive oil. Remove. Brown sausage and remove from heat. Brown vegetables in saucepan then add shallots, garlic, and herbs. Cook for 2 minutes. Add leg, bacon, and sausage. Sprinkle in flour, coating all contents evenly. Cook for 2 to 3 minutes. Add 4 cups broth and bring to a boil. Reduce heat and simmer. Skim. Add remaining 4 cups. Bring to a boil. Reduce heat and simmer once again. Season with salt and pepper. Cover for 30 minutes and cook over low heat. Skim from time to time. Place into large bowls and serve immediately. Should be slightly thickened and very rich.

All Apologies for the Downtime

Sorry for the downtime on Eat It, North Carolina. I pay my hosting via PayPal and blanked on reloading some money into my  account so I had to wait a few days for the funds to transfer over. Luckily, the folks over at BlueHost.com are pretty decent when it comes to working with you to get things back up and running.

We are good for another three months so get ready for some more reviews like Bill Ellis Barbecue in Wilson, NC and Gary’s in Arapahoe, NC. Also, I am going to review two beers (Dogfish Head’s Bitches Brew & Terrapin’s Moo-hoo Milk Chocolate Stout) that I drank in the past week. Additionally, I have a couple more restaurants whose reviews I need to finish so get ready for a nice couple of weeks of good stuff. I hope to check out some places in Wilmington this weekend if I can scrape together enough dough to go visit my boy, Keen, to celebrate his birthday ECU-style.

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