On a recent trip to Atlanta, a friend introduced me to Bad Dog! taqueria near Emory University. With its long bar and exposed brick walls, this taqueria is the perfect casual spot for grabbing a bite while studying, socializing or just plain scarffing. For $2.99 each, we had our pick from nine delicious taco combinations, and a selection of seven burritos with signature sauces for $7 each, all served in soft flour tortillas made locally.
One look at the menu and I could see the passion the owners have for the food they serve – each description was as creative as their fresh ingredients – from “Yo Mama’s Taco” with old-school seasoned ground beef and all the fixings, to the “Snooki,” appropriately coined by one of the “Jersey girl” owners with its slow-simmered hot ‘n spicy tomato ground beef ragu and queso fresco.
Those who know me well know that I’m not big on spicy food, from peppers to curry, just not my bag. In fact, cinnamon gum is too spicy for me. (Yes, I can hear you saying, “some kind of foodie you are.”) So I had to ask about some of the offerings to be sure they would score low on my spice meter. But, alas, I had no problem finding a few that were right up my alley. I think the hard part was actually narrowing it down to just two tacos, but I went with the “Tastes like Chicken” with plantain-encrusted chicken breast, creamy cilantro sauce, lettuce and tomatoes, and the “Evita” with marinated grilled flank steak, crispy yucca and chimichurri sauce.
In one word: Yum! Even the chips and salsa offered their creative flair with a mix of yucca, plantain, boniato and traditional corn chips, and served alongside three salsas: salsa fresco, plantain pineapple serrano, and fire roasted tomato.
Next time I’m in town, I’ll order up an “Uncle Morty,” a slow-roasted brisket, marinated with grilled onions and served in its own “special sauce.” I don’t even have an Uncle Morty, but something about that sounds like home. Thanks, Bad Dog! I’ll be back.
1579 N. Decatur Road
404-370-8822
http://www.baddogtaco.com/site/
Archives for July 2011
One Pot Dinner
When I think of potlucks, the first thing that comes to mind is comfort food that can be easily prepared in advance and that will be appetizing to a variety of palates. One of my favorite go-to recipes utilizes my favorite cooking technique (aka the “set it and forget it” crock pot). It also satisfies any “meat-atarian” who is looking for an easy way to combine bacon, beef and beans into one delicious dish. Plus, the ketchup, liquid smoke and brown sugar makes a delicious BBQ flavor that can’t be beat!
One Pot Dinner
Ingredients
1/2 – 1 lb. ground beef
3/4 lb. bacon, cut into small pieces
1 cup chopped onion
1 medium size can of pork and beans
1 can kidney beans, drained
1 can lima beans, drained
1 cup ketchup
1/4 tablespoon liquid smoke
1/2 cup brown sugar
3 tablespoon white vinegar (I use what I have)
1 teaspoon salt, dash pepper
Directions
Brown beef in skillet.
Add beef and remaining ingredients to crock pot.
Cook on low for 4-6 hours.
A couple SacFoodie tips: 1. Make this dish in advance and refrigerate it the night before to enhance the flavor. 2. Microwave the bacon just a little to remove some of the grease before adding it to the crock pot.
Pigs in a Blanket
Pigs in a Blanket, Franks in Jackets, Devils on Horsebacks, Biscuit Dogs – regardless of what you know them as, these crescent roll-covered sausages sure do hold their own among the grilled cheese sandwiches, potato salads and pot pies of the world.
When we landed on an All-American theme for the SacFoodies potluck, I thought I’d try my hand at making this classic finger food because, well…I had never had a pig in a blanket before (so very un-American of me)! For fear of botching up such a classic dish, I did my research and landed on the below recipe from Pillsbury for what they’ve deemed “Crescent Dogs.” This recipe puts a bit of a twist on the original pig in a blanket recipe by adding in a gooey surprise: melted cheese rolled up in each “blanket!”
Recipe: Pigs in a Blanket/ “Crescent Rolls”
Ingredients
- 8 hot dogs (you can also use mini sausage links)
- 4 slices American cheese, each cut into 6 strips
- 1 can Pillsbury refrigerated crescent dinner rolls
Instructions
- Heat oven to 375 degrees.
- Slit hot dogs to within 1/2 inch of the ends and insert 3 strips of cheese into each slit (SacFoodies note: using mini sausage links, I found it easier to simply place a couple pieces of cheese on top of the sausage links).
- Separate dough into triangle and wrap around each hot dog.
- Place on ungreased cookie sheet, cheese side up.
- Bake at 375 degrees for 12 to 15 minutes or until golden brown.
Yelp Eats!
If you love dining out AND a great deal, then you’ll love Yelp Eats!, which kicks off July 11 in Sacramento. Five fantastic restaurants from the region are participating in this seven-day “event” which concludes July 17. Here are all the details:
July 11 to 17: 7 days. 5 restaurants. A special 1/2-off menu of 3 appetizers, 3 entrees and 3 desserts! You can build your own three-course meal or mix and match from the Yelp Eats! and regular menus to order as much as you like. It’s Yelp’s “Tasting Week” for some of the most “Yelpy” restaurants Sacramento has to offer.
A few important tips to enjoy Yelp Eats! Restaurant Week:
• Reservations are not required, but highly recommended. When you call to make reservations, let them know you’re coming for Yelp Eats!
• The half off deals do NOT include tax/tip or additional items. Please tip as you would on a full-meal.
• Please order at least two items off the Yelp Eats! menu to participate in the promotion. For example, try a Yelp Eats! app and drink and order your entree from the regular menu. Mixing and matching is fun!
• Spread the word, this deal is open to all, yelpers and non-yelpers alike!
Here are the participating restaurants and BRIEF menu options:
Yelp Eats! Restaurants and Menu offerings (half off each item listed below)
Morgan’s Restaurant (Inside the Sheraton Grand)
Apps: Bloomsdale Spinach Salad, Harvest Pear Salad, Carrot and Sweet Potato Soup
Entrees: Sweet Pea Risotto, Grilled Salmon Filet, Pan Roasted Pork Tenderloin
Desserts: Strawberry Rhubarb Crumble, Praline Cheesecake, Trio of Crème Brule
Good Eats Grocer & Kitchen (Closed Sundays)
Apps: Sicilian House-Made Focaccia Sticks and Marinara, Calamari, Fish and Chips
Entree: Asian Salmon Salad, Good Eats Combo Pizza, Portabella Mushroom Sandwich
Dessert: Key Lime Tart, Lemon Cooler Cake, Triple Chocolate Cake
Kupros Bistro
Apps (3 choices per course): Bruschetta / Blue Cheese Aioli, Bistro Filet, Truffled Arugula, Balsamic Roasted Onions, Soup Du Jour, Baby Lettuce / Pickled Blackberries, Maytag Blue, Toasted Walnuts, Red Wine Vinaigrette
Entrees (6 choices): Grilled Bistro / Epozote and Black Bean Puree, Roasted Corn and Shrimp Salsa, Queso Fresco Arugula Salad, Eggplant “Cannelloni” / Squash and Herb Stuffing, Soffrito, Herb Salad
Desserts: Affogato, Assorted Gelato, Peach Crostada
Cordova Restaurant Casino
Apps: Prawn Cocktail, Lump Crab Cakes, Spinach Salad
Entrees: Lobster Ravioli with Brandy Cream, New York Steak Dianne, Fish of the Day
Desserts: Apple Galette, White and Dark Chocolate Mousse, Coppa Marscapone
Zocalo
Apps: Empanadas, Ceviche Campechana, Ceviche Verde
Entrees: Paella Mexicana, Enchiladas Guanajuato, Cochinita Pibil
Desserts: Tres Leches, Tart de Chocolate, Churros
Quick and Easy Chicken Pot Pie
When challenged to come up with an All-American entrée for our recent Sac Foodies potluck, I must admit I was stumped. I thumbed through all my recipes two times over and finally stumbled upon a Chicken Pot Pie recipe I never made before. While I hesitated to make a dish I’d never made before for a large group, I figured if it wasn’t good, I wouldn’t be blogging about it – so, the good news is they liked it!
I can’t even give proper credit where it is due since the edges of this recipe were so poorly torn from the page of a magazine – remember, I had to dig deep for this one. Anyway, I definitely give it high praise for perfectly meeting my quick and easy criteria: less than 10 ingredients and preparation in less than 45 minutes start to finish.
For busy moms like me, leftovers are a saving grace some nights, especially in the early part of a busy week. This recipe makes a great night-two meal with left-over grilled or baked chicken, and the beauty of it is you can experiment with added vegetables of any combination you prefer. So, get creative and enjoy!
Recipe: Quick and Easy Chicken Pot Pie
Ingredients
- 1 package (12 oz) frozen mixed veggies – carrots, green beans and peas, or other combination
- ½ cup chopped yellow onion
- 2 chicken breasts, baked or pan fried, then cubed. Or, if you’re in a hurry, buy 2 packages of the pre-cooked diced chicken breast (6 oz each)
- 1 can condensed cream of chicken soup OR cream of mushroom soup
- ¼ cup reduced fat sour cream
- 2 tablespoons spicy mustard
- Salt and pepper to taste
- 1 package crescent roll dough
Instructions
- Preheat oven to 375.
- Spray 11×7-inch baking dish with cooking spray.
- Mix frozen veggies and onion in baking dish and cover, then microwave for 4 minutes on high or until just tender.
- In a separate bowl, stir together remaining ingredients (except dough) until thoroughly mixed.
- Add chicken mixture to vegetable mixture and stir gently, then microwave covered for 2 minutes on High.
- Stir, then microwave 2 more minutes until steaming hot.
- Season with salt and pepper to taste.
- Remove dough from package and unroll into 2 long rectangles. Pinch perforations together to seal. Place over chicken mixture in baking dish and press against edges to form a rim.
- Bake 17 to 20 minutes until dough is golden brown and mixture underneath is bubbly.
- Serves 6.