"One of the 100 best Lynn's Paradise Cafe was a wonderful little find! Wow, no wonder that Bobby Flay his Food Network friends have been swarming over this place! "neighborhood restaurants in the United States" stated the Bon Appetit magazine" and Esquire said of it,"One of the four most fun restaurants in America".
Well, I'm afraid that I over ordered and over ate! The most impressive side dishes were the Fried Potato Pancakes with Creamy Herbed Goat Cheese, "Fried shredded potato pancakes flavored with onions and herbs served with roasted garlic goat cheese dip made with Judy Schad's Capriole goat cheese." That dish was just amazing! As you can see, I had their Bleu Grass Burger "An 8-ounce Kentucky grass-fed beef burger dressed with bleu pimiento cheese sauce. The Hot Brown, which is a kentucky classic is made of "roasted turkey breast baked on sourdough bread, with Mornay sauce, bacon, tomato, Monterey Jack and cheddar cheeses. It is a heart attach waiting to happen. And then, their Fried Green Tomatoes—"Hand-breaded fried green tomatoes served with spicy remoulade." The atmosphere was laid back and fun and the food was stick to your ribs fanastic! I give this place 5 out of five spoons.Friday, October 12, 2007
Lynn's paradise Cafe

Mac n' Cheese Recipe
2 ounces butter, melted, plus extra for preparing the baking pan
1 quart evaporated milk
4 eggs, beaten
2 tablespoons paprika
2 teaspoons salt
½ teaspoon white pepper
1¼ lbs. shredded extra sharp cheddar cheese (preferably Vermont cheddar)
1 lb. dry elbow macaroni, cooked al dente
Crumb Topping:
½ cup dry sourdough breadcrumbs (or other firm-textured white bread)
2 tablespoons butter, melted
½ cup grated Parmesan cheese
2 grindings of black pepper
Preheat the oven to 350 °F. Butter a 13"x 9" pan. Set aside.
In a large bowl, whisk together 2 ounces melted butter, evaporated milk, eggs, paprika, salt and white pepper. Set aside.
Make the crumb topping by mixing all the ingedients together in a small bowl. Set aside.
Layer one third of the cooked elbow macaroni in the prepared pan. Cover with one third of the shredded cheddar. Repeat the layers twice more, ending with an even layer of cheese on top.
Pour the evaporated milk mixture evenly over the entire casserole. With gloved hand, press lightly on the top so the ingredients are moistened by the milk.
Bake for 30 minutes, covered with foil. Remove the foil and sprinkle the crumb topping evenly over the top. Continue baking for another 15-20 minutes.
Remove from oven and allow to sit at room temperature 5 minutes before serving
Yield: Serves 12 as a side for lunch or dinner
Korea gives us the French fried-coated dawg!


Has the hot dog on a stick lost it's Seoul in these mutations and created an entirely new genus of culinary delight?
Thursday, October 11, 2007
Louisville's good eats
I returned to Louisville and revisited Mark's Feed Store for it's great BBQ and the Mayan Cafe for meals prepared with personality, love and verve. I very nice culinary experience today after a terrible meal I consumed due to starvation the night I arrived late, due to multiple flight delays and running through Ohare airport. Ugh, that sentence is as awkward as was that awful salad! Yet, today....yum!
Tuesday, October 9, 2007
growing in in the monolithic food chain
I recall that all the family had there own tv dinner trays, I think mine had a clever design from a popular cartoon show. TV dinners, yum! Salsbury steak with some kind of warm dessert thing with fruit?
You may have wondered in the past how I became so interested in the pursuit of eating good food. Well, this is where my food journey began...no wonder I have little tolerance for processed stuff. Is Processed Food Really "Food"?
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