Moving

I have permanently moved to www.cuisinecoma.wordpress.com.

There you will find a lot more recipes, like gingerbread, truffles, fudge and more restaurant reviews!


-Chels

Cherry Pocket

In the woodlands of Lake Wales in central Florida lies an interesting and refreshing seafood and steak shack -- and I mean that literally. The venue IS a shack. Surrounded by an RV/trailer park and near a swamp, the locals only seem to know it's there. Cherry Pocket is over the river and through the woods, to grandmother's house we go. You get the drift.

You may be thinking... are you serious? A restaurant on a swamp... in a trailer park? Well, I say it only gives the joint charm. This place has awesome food.

The menu is set up like a town's newsletter, with menu items like fried cat fish, frog legs, fried green tomatoes, and crab cakes. This is country cookin'.

The frog legs were spicy and well-cooked, the cat fish came with a side of amazing sweet potato fries, and the crab cakes were probably the best I've ever had -- if you like them crispy on the outside and spicy on the inside, that is. The fried green tomatoes were liked by everyone else at my table. Me... it just never was my thing. However, it's one of their best-selling appetizers.

Although it may sound pale in comparison, one of my favorite things about their menu is their signature salad dressing. What is it? I couldn't tell you... and neither will they. It's a secret! All I know is that they use cherries and it's darn good.

There's also an outside bar that is decorated like Mardi-Gras. While you visit, check out their souvenir merchandise. You'll find things like witty t-shirts with pictures of clams that state: "Suck me! Chuck me! Eat me raw!" They are actually pretty funny... although, a tad risque.

If you are near the Winter Haven/Lake Wales area, give it a try. I think you'd like this hidden gem.

Grub on,

--Chels

Chili-Lime Butter Spread

I like simple recipes that can take something blah to exciting and delicious. This chili-lime butter takes only 4 ingredients to make, plus it's spicy and tasty. Spread on chicken, veggies, fish... so many dishes!

Ingredients:

• 1 Stick of Unsalted Butter at room temperature
• 2 tsps of Chili Powder 
• Zest of 1 Lime (no juice... the butter will curd) 
• Salt and Pepper 

Process:

1) With your softened butter, mix with chili powder and zest. Then, add salt and pepper to taste. I like more pepper than salt. Then... enjoy!


--Chels

Canyon Southwest Café

Located at 1818 East Sunrise Boulevard - Fort Lauderdale, FL 33304

 Located next to the Gateway Theater in Fort Lauderdale, the Canyon Southwest Café is a hidden, culinary treasure.

At first glance, the Canyon Restaurant seems downcast. A small, dark area with faded, peacock-like curtains and a picture of a very sad clown, I must admit, I was quite skeptical. However, the food it emits is exciting and fresh. Canyon offers 25 items on its menu. 15 are appetizers; 10 are entrees. With moderately high prices ($44 dollars for the skirt steak special), I was hoping my money spent would be worth it. I wasn't let down.

Prickly Pear Margarita

Beautifully portioned, the cuisine was spicy, inventive and well-balanced. I myself tried the Kobe Beef, Smoked Salmon Tostadas, and their signature cocktail -- the Prickly Pear Margarita.

With a maximum capacity of only 69, 16 available tables, and dinner that starts at 5:30, “If you don’t get here by 6 p.m., be prepared to wait up to two hours,” says Erica, a loyal customer of Canyon for almost four years. "Everyone in South Florida should try this place."

Smoked salmon tostadas with goat cheese

The negatives? Well, the service wasn't so great. At first, I thought my guest and I were being ignored, and let's not forget about the horrible decor. My waitress did apologize, though. So, that softened my agitation. 

However, the bottom line is this: Canyon's American artisanal menu has new additions almost every week. The portions are perfect, the presentation is great, and the food's delicious. In the end, that's what it's all about.

Grub on,

-- Chels

Pumpkin Bread

It's fall and everything is all about Pumpkin. So... here is another great pumpkin recipe: pumpkin bread!  Crispy on the outside... fluffy on the inside... spiced perfectly.

Ingredients:

• 1 ½ Cups of Flour
• 1/2 cup Pumpkin Puree  
• 1 Tbsp of Pumpkin Pie Spice 
• ½ Cinnamon
• ½ tsp Baking Powder 
• ½ tsp Baking Soda 
• ½ tsp Salt
• 1 ½ Cups of Sugar 
• ½ cup of Vegetable Oil 
• 1 tsp of Vanilla extract 
• 2 Eggs

Preparation:

1) Preheat your oven to 350 degrees.

2) Spray a 9 x 5” nonstick loaf pan with non stick cooking spray. Put parchment paper on the bottom and set aside.

3) In a small bowl mix together the first six ingredients and set aside.

4) In a large mixing bowl, whisk together all of the remaining ingredients. Once the wet mix is creamy, add in the dry ingredients. Mix well without over mixing. Scrape the sides of the bowl with a spatula to make sure everything is incorporated.

5) Pour the batter into the loaf pan and bake for 60 minutes or until cooked through. Insert a toothpick into the center. If it comes out with no wet batter, it'd done! Let cool five minutes before transferring to a serving plate.

This can be eaten so many different ways... cold, heated in the microwave, toasted. Just store this in the fridge, and whenever you want it... dig in!

Grub on,

--Chels

Banana Bread!

When life gives you overly ripe bananas, make banana bread. At least, that's what I always say. I love banana bread! It's a snack, a breakfast, and a la mode -- a dessert! It's not the easiest recipe, but it's definitely not difficult to make. Let's get started. You're gonna love it.


Ingredients:

• 1 ¾ cup All Purpose Flour
• 1 cup Granulated Sugar
• 1 Stick of Unsalted Butter (room temperature)
• 4 Ripe Bananas, lightly mashed with a fork
• 1 tsp Ground Cinnamon
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 2 Eggs
• 2 Tbsp Whole Milk
• ½ tsp Vanilla Extract
• ½ cup toasted walnuts

**It's important not to substitute ingredients for your milk and butter. Whenever I use low-fat versions... it just never comes out the same.**

Preparation:

1) Preheat your oven to 350 degrees F and spray a 9 by 5" loaf pan with non-stick. Line the bottom with parchment paper. Set aside. ** Note: I actually, prefer using an 8x8" brownie pan... not traditional... but I prefer the way it bakes better in this medium.**

2) Cream together the butter and sugar. Add the eggs and whisk to combine. Add the mashed bananas and vanilla and mix to combine.

3) Add the flour, cinnamon, baking powder, baking soda and salt and mix together. DO NOT OVERMIX! Add milk slowly while mixing in the dry ingredients.

4) Pour batter into the prepared loaf pan and bake for 1 hour to 1 hour and 10 minutes. At the 20 min stage, add the walnuts to the top and continue baking. At the 50 minute mark test it by inserting a toothpick in the center and if it comes out really wet than let it go until 1 hour and 10 minutes, if it comes out with a little wet batter than cook it for only 1 hour. **My banana bread bakes 55 minutes total in an 8x8" pan**

5) Let cool for 30 minutes before serving. Store in the fridge for later! I LOVE this cold.

Enjoy!

--Chels

Zesty Lemon Mayonnaise

Use this mayonnaise spread to spice up any hot or cold sandwich. I swear, people will ask you about it every time.

Ingredients:

3/4 cup mayonaise
zest of 2 lemons
1 tsp freshly squeezed lemon juice

Process:

1) Mix all ingredients together. Done!!!

I like this spread at room temperature. Enjoy!

Grub on,

--Chels