orlando – Page 19 – My Urban Pantry

chip shop

October 10, 2010Leave a comment

I hadn’t had a free weekend in a while due to some extra things in the schedule at work and this weekend I was thrilled (and relieved) to have the whole weekend off. Saturday we kind of had a date sort of day where we didn’t have much of an agenda except that we had to be at a cooking class by 6pm. A request had been made earlier in the week to go to the Lego store to do a bit of browsing and I remembered that I had wanted to try the Cookes of Dublin chip shop at downtown Disneyfor a while so we made an afternoon of it. It is a quick service type of menu where you walk up to the counter and peruse the giant board of mostly deep fried Irish delights ranging from fish and chips (yes please) to deep fried candy bars and burgers. I ordered the fish and chips and a diet coke (I mean, really…) and Z ordered chicken tenders. They had several sauces on tap so we opted for those instead of purchasing the garlic or curry mayo at 3.50. They had two that interested me were the tartar sauce and a nice creamy mustard. The price had the standard Disney tax and lunch for two was about $25 including soft drinks but the fish, tenders and chips were all freshly made and actually really tasty with crunchy light batter and hand cut thick fries. We sat outside in the shade and watched the world go by before picking up our free sample at the Ghiradelli shop (chocolate filled with pumpkin creme) and entering the fray at the Lego store.

emeril’s

September 26, 2010Leave a comment

For Z’s birthday we went to Emeril’s namesake restaurant at Universal Orlando City Walk. We had fun trying flavors both fresh and familiar. This still fell during Magical Dining Month so we chose from that menu with a few extras.

Emeril’s elevates itself by bringing an amuse that wakes up your palate – this time it was a tiny bit of rotisserie chicken salad on a crispy wonton floated on a spicy tomato jam. Z reminds me it had pickled cabbage and microbasil on top.

For a starter I had salt roasted yellow beets and local tomatoes with blood orange oil, goat cheese and microgreens and Z had rabbit bolognese on torn pasta. They were both really homey and the flavor of the bolognese was really deep and winey. I am on a hunt for blood orange oil now. We also added a shared plate of andouille sausage with roasted onions, mustard and toasts. The sausage was spicy at the back of the throat.

I had short ribs with white beans and white frisee. It was good but a bit overdone. Z had a half rotisserie chicken with a white cheddar potato cake and bacony collards.

For dessert we each had a bananas foster bread pudding with salted caramel and they brought Z’s with a candle to celebrate.

aloha roy’s

September 10, 2010Leave a comment

skype can be a beautiful thing. This afternoon sometime after four but before five I sat down at my desk and asked (via skype) “what should we do tonight” hoping for an answer that wasn’t something like “go home and make dinner…” Z said, “want to go to harmoni?” and I said, “hey, it’s magical dining month” and listed four restaurants he liked the menu on, I made a reservation online and ran out the door at 5 after 5. We made it to Roy’s for a six o’clock reservation. We had teriyaki calimari, vegetable spring rolls, ponzu salmon with amazing pickled cucumbers (rice wine vinegar, jalapeno and a little sugar), incredible savory glazed short ribs and oozing chocolate souffle. I think there was a little soy in the glazing liquid. Not bad for three minutes on skype. I really recommend Magical dining month. It costs a little something ($30 per person) but you get to try things that you would never let yourself any other time. (I also had this martini with some ruby red vodka, lychee liqueur and patron citronge – so smooth!)

In deference to other diners we didn’t use the flash so the photos are kinda grainy.

fried green tomatoes

September 8, 2010Leave a comment

I relish them – the fried green tomatoes. I couldn’t see the draw before I ate one. After I ate one I wanted another one later. A thick sliced green tomato breaded in a slightly spicy thick coating. I had two sandwiches, this one, a smoked vegetable, fried green tomato, fresh mozzarella with basil aioli on focaccia.
And another one (not pictured because my photos didn’t turn out) which is completely grand for many many reasons. Fresh made wheat bread, bacon, lettuce, a fried green tomato-classic-and a fried egg.
The moral of the vacation story. Be it food, cities, thing to do, try new things. You might just find yourself pleasantly surprised.

kota kokinisti – cinnamon chicken

August 26, 20101 Comment

sounds rather bizarre. I had it at Cat Cora’s restaurant, Kouzzina a few months back and decided to scope it out on the internet and try it at home. Not great for a weeknight when you are wiped out as it takes a solid hour plus to make. It isn’t a difficult dish but you stew the chicken for quite a long while at a low heat. We served it on a bed of buttered orzo which, although I followed the directions on the box, were beyond al dente. It isn’t really a pretty dish but it tasted really nice and comforting.

Kota Kokinisti
adapted from cat cora

Ingredients

3 tablespoons olive oil
1 (2 to 3 pound) chicken, cut into 8 pieces (we used large skin on chicken breasts – 2)
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
2 onions, roughly chopped
3 cloves garlic, minced, plus 2 cloves, whole
4 ounces dry white wine
2 cups water
6 ounces tomato paste
1 cup mizithra (it being Orlando and a weeknight, we used Parm)
Serving suggestion: Cooked rice or cooked orzo.

Directions

Heat oil in a large skillet on high heat. Sprinkle chicken with cinnamon, salt, and pepper, brown on all sides, and set aside.

Turn the heat to medium-high, add the onions and minced garlic, and cook for 3 minutes, stirring continuously. Add the wine to remove the particles from the bottom of pan and reduce until almost dry. Add water, tomato paste, and whole garlic cloves. Add chicken, cover, and simmer for 1 hour or until chicken is cooked through. Add water as needed.

Served best over rice or orzo. Top with mizithra.(greek raw milk cheese. can sub mix of ricota salata and romano)