Wing, Grill & Beer Masters, The quest for the best wings in Citrus County continues!

Jes and Andrew, the “newlyweds”, were here for a very quick visit last weekend.  They came for a wedding in Lake City and didn’t even spend a night in Perfect!  But they did go to “Wing, Grill & Beer Masters” with us for lunch.  Located in the Nottingham Plaza on US 19 between Homosassa Springs and Crystal River, you might not notice it from the road.  But it’s yummy and worth a stop.  Terry and I had been there one other time at the recommendation of friends.

On the way in Andrew pointed out that the back section of the plaza was empty and would make a good place for zombies to hide out.  Fortunately it was a sunny afternoon and not a foggy night because I know that’s when the dead are most active.  But I still sat by the window so I could keep a wary eye out for the stray walker.

Terry ordered wings, of course!

Wing, Grill & Beer Masters
Dry Rub Wings. This is the cajun version.

I had one of the specials — cheese quesadillas, Jes had wings and Andrew had something that was in a wrap and I don’t remember what it was because I was also drinking some really strong beer on tap.  That place is crazy with wing flavors and beers–both on draft and in the bottle.  One of the beers cost $26!!!!

Wing, Grill & Beer Masters
Cheese Quesadilla
Wing, Grill & Beer Masters
Jes with Medium Hot wings
Wing, Grill & Beer Masters
Look at all those Fries! And that big beer!

Anyhow, we all loved our lunches and Andrew went home and took a nap after drinking two of the beers on draft.  Oh, some of that stuff had a lot of alcohol content.  Lucky for us, Terry doesn’t really like beer so he makes a good designated driver!

There were two pages of wing flavors in the menu. (I took a menu home so I’ll be better prepared for our next visit)  And there’s a book full of the different varieties of beer available–including alcohol content.  So smart!

If you haven’t been to Wing, Grill & Beer Masters, you gotta try it! Yum!

Adventures in the Kitchen with Michelle, Cookbook Review

I have a few cookbooks….no, I’ve got a bunch of cookbooks. New ones, old ones, really old ones (did Fanny Farmer really skin a squirrel?!). Mom was telling me about a new one that’s out that she was enthralled with, ‘It’s All Good’ by Gwyneth Paltrow. Yes, I know some people have just had enough of how perfectly sweet she seems. I rather like her. When Mom and I were at Sam’s Club a few weeks later, she pointed it out to me and noted over and over about how many there were and now there was only three left. I picked one up and while looking it over another lady snatched one up. …and then there were two… Ok, ok ! I bought it. She’s right – I love it!

Adventures in the Kitchen with Michelle, Cookbook Review

I enjoy reading cookbooks like novels and always fall for gorgeous photos. This is a lovely book. Healthy recipes for people who maybe aren’t complete health food nuts. She lists and explains the odd items that she uses and where to look for them. Everything from what to do with quinoa and a healthy chocolate cake and candy bars! I even made pickles from this book, but that’s another blog post. (they’re soooo good!!) I had some bananas in the fridge that were begging to be in a baked good of some kind, or frozen for smoothies. These blackened versions were just slightly softer than their fresher counterparts.

Adventures in the Kitchen with Michelle, Cookbook Review

This is one of the wonders of buying organic produce – it really is different. I had everything I needed and in a few minutes I had healthy muffins. Now, the note “everything I needed” means that even though she used ‘Cup 4 Cup’ gluten free flour, I used whole wheat white flour. Gluten isn’t a big problem in this house…hmm maybe it should be. Is that ‘glu’ the same glue that glues fat to my back-side???

I’d copy off the recipe, but as I’m typing, I’m not sure what the rules are for published recipes. Most everything I send your way is either mine, a severely manipulated version of a classic, or something that’s already posted to the Net somewhere.

So, look up this book – I’ve enjoyed it so far. Mainly because the things I’ve made actually taste good, and not ‘health foody’. You know what I mean. These muffins were so good, William The Teenager ate them after school and even had one with breakfast in the mornings, until they were gone. They were yummy with coffee too. That was another good thing about the recipe, it makes 12 so they’re gone before they’re stale. Not that they got a chance to be.

Adventures in the Kitchen with Michelle, Cookbook Review

That’s my review – 5 stars on this one. Now, it’s back to the kitchen, there’s that candy bar recipe that I’ve just got to try!

Michelle at Badzoot.com

Adventures in the Kitchen with Michelle, Preserved Lemons

Michelle is back with a guest post! 

The wedding’s over and I’m back in the kitchen,… Earlier this week I’d made a chicken dish with lemon zest and capers. It was great. Then I’d thought this would be good with olives and preserved lemons… that is if I had preserved lemons! And, no, nobody that I know would actually have those in their pantry either.

Oh, look there’s a great big bag o’ lemons that I’d just bought at the warehouse club. (I’ve been going thru a lot of lemons lately) Hmmmm, come ‘ere I’ve got plans for you! Well, I HAD plans and now they’ve gone way off track. (oh, look a chicken….) But just how do you preserve a lemon? I know there’s salt involved, or was it sugar? Let ‘s go ask the Interweb!

Adventures in the Kitchen with Michelle, Preserved Lemons

There are a ton of sites showing how to do this, all of which were stunningly simple. But I also wanted to know if anybody does it with sugar. I kept searching, then I stumbled on a site for a restaurant that has a cooking school and curious little things on their website. At www.cafeclock.com they had 3 ways to do lemons, the standard preserved lemon, a spiced preserved lemon (and when I get some dried chiles I’ll be doing that one too), and lastly a candied lemon that they note “These lemons are Jewish in origin and aren’t generally something you see in the preserves stalls of the medina, although you might seem them in the Mellah.”,… What? Where is this restaurant?! Certainly not NewYork, with a comment like that. Oh, look a directions/Map page… MOROCCO!? Wow – this really is the world-wide-web (I forgot) So, these are really authentic recipes!!! I love the Web!

Grab your bag o’ lemons and lets have some fun. Best of all this isn’t an expensive experiment, so if you don’t like them toss ’em. But later I’ll show you how to use them.

First Clean those lemons. Oh, you haven’t been doing that – ewwwww! You don’t know where that zest has been! Get a veggie wash or just a brush and scrub them under some hot/warm water (melts the wax). Then they’ll be squeaky clean, literally.

Adventures in the Kitchen with Michelle, Preserved Lemons

Separate them by the recipe (4 for each), and prep. Also get some jars and lids into a boiling water bath to sterilize while you work with the fruit.

Café Clock Moroccan Preserved Lemons:

4 Lemons

Kosher or Sea Salt

Lemon juice if needed (fresh)

Step 1: Cut the top and bottom of the lemon flat. The cut in a quarter fashion, but not all the way thru. I squeeze some of the salt into the jar to make getting the salt in a bit easier. Then I pack salt inside them lemon and shove in the jar.

Adventures in the Kitchen with Michelle, Preserved Lemons

Step 2: Yes, I actually got 4 lemons in that seemingly tiny jar. Only after it sat a while (until I was done with the other recipes), did I top off with some extra lemon juice and lid the jar. The salt makes the lemons break down very quickly. Guess what – that’s it ! Preserved lemons – d o n e.

Adventures in the Kitchen with Michelle, Preserved Lemons

NEXT!

Keller Style Lemons:

OK, these are the preserved lemons that the Gastronomic God Thomas Keller (‘aaaaaahhh’) does. He uses them in recipes from his cookbook ‘AdHoc’ (which I don’t have – yet) Again, super simple. I changed it up a bit to make them pretty for the jar.

Step 1: Get together 1/2 cup kosher salt, and 1/2 cup sugar and mix. Now slice the lemons in 1/8″ slices, very thin – careful don’t cut yourself – there are lemons involved OUCH!

Adventures in the Kitchen with Michelle, Preserved Lemons

Step 2: Layer in the jar a sprinkle of salt/sugar mix, then slice of lemon, another sprinkle,…. And so on. I never had to add juice to this. As they piled up and sat the juices just oozed out. Mr. Keller layers them in a flat dish and they sit, but I just couldn’t resist stacking them like this. Although, that meant I had plenty of the salt/sugar mix left over. Now you know I can’t throw it away. Hmmmm, I’m thinking about a ‘scrub’…but that’s another Blog.

Adventures in the Kitchen with Michelle, Preserved Lemons

Both of these lemon recipes ask that they simply set out on the counter for a few days to a week to cure. (Madame Curie’s cabinet hard at work)

Last, but not least Café Clock ‘Candied Lemons’ ;

4 Lemons

3 1/2 cups sugar (yes – they’re c a n d i e d)

3 Cups Water

Step 1: Take the 4 lemons and get in some water and bring to a boil for about 3 minutes. Remove from heat and let them cool in that water. Go do something else,…like prep that chicken in the background for dinner (and yet another Blog post). OK, now they’re cool (make sure those jars are still good to go).

Adventures in the Kitchen with Michelle, Preserved Lemons

Step 2: Take 2 cups of the soaking water (you’ll see it’s lemony) and add in the sugar. Bring to a boil for 15 min. Careful, a low boil is good. Now go and cut the lemons into the same quartered fashion as the regular preserved lemons. I cut mine in a bowl because they were soft and juicy.

Adventures in the Kitchen with Michelle, Preserved Lemons

Step 3: After the sugar is ready, add the lemons and the juice from the bowl. Continue to boil for another 30 min, until the skin/peel is tender.

Adventures in the Kitchen with Michelle, Preserved Lemons

Step 4: Spoon the lemons out and place in a sterilized jar. Continue to boil the syrup for another 20 min on very low heat. Then add that syrup to the jars and lid. I had leftover syrup, so I jarred it too.

Adventures in the Kitchen with Michelle, Preserved Lemons

Then I tasted it – OMG! Lemon-Honeylike-Syrupy Magnificence!!! I want just that! I kept out a tiny bit that didn’t fit in the jar and it’s going over some vanilla frozen yogurt tonight. I don’t think it’ll be around long enough for a photo – sorry. I know my lemon drop martinis will never be the same! No, this is way better than the Lemon Lightning Marmalade I subjected my Christmas dinner guests to. In, it’s defense its good too, but only ON something like a biscuit. By itself on a spoon it’s for someone who lost a bet! (sorry Shirley).

Adventures in the Kitchen with Michelle, Preserved Lemons

So here they are – a bag o lemons some salt, sugar and time. How pretty. How delicious? I have to wait too, like a week! Ugh, the candied one’s I’m not to touch for 10 days. There’s always next week’s blog. You’ll just have to stay tuned.

Adventures in the Kitchen with Michelle, Preserved Lemons

Michelle

By the way, Michelle has her own blog now.  Check it out at www.badzoot.com!