Lynn's paradise Cafe-Reviewed

"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.

Lynn's paradise Cafe

After a taxi ride back from a lovely BBQ lunch at mark's Feed Store our friendly driver jumped at the chance to share the culinary secret of a place recently visited by Bobby Flay and Rachel Ray. He was smiling ear to ear and shared that I should have the Hot Brown. I told him I'd eaten that dish before, a Kentucky original, when he promptly corrected me. "Oh, no...you've never REALLY had one unless you've eaten it here! Oh, man, a slice of heaven.!" For those of you who don't know what a "hot Brown" is, here goes. It's a roasted turkey breast baked on sourdough bread, with Mornay sauce, bacon, tomato, Monterey Jack and cheddar cheeses. Mornay sauce is a gravy, I believe made from bacon drippings, sooooo very southern.

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

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!

growing in in the monolithic food chain

At a recent birthday party i ran into my past, triggered by an innocent looking yogurt dipped pink cookie shaped like some kind of four legged animal (although only two were visible). My mother loved these circus cookies along with some white powdery cookie shaped like a small burial mount hinting of mild coconut flavors. This was the culinary home which forced me on my quest for the good meal. Breakfast consisted of two choices, as I recall. Pop Tarts, after all it's important to have a warm meal or the more 'healthy' choice of quaker oats instant cinnamon flavored cereal that conveniently came pre-measured in a packet that you poured into the hot water. Ritz crackers were a family favorite and I recall ( I hate to admit this) eating them with miracle whip. Yes, I know...but when you consider that my father's favorite night time snack was dipping tuna sandwiches into his hot chocolate, it doesn't sound so bad. Was my mother a baker? Well, honestly, she tried to casserole here and there and I recall her baking something called "mrs. good cookies". These things were...well, lets just say we didn't have much to compare them to and our cat, Muffin, sure loved to eat them! These came frozen, pre-shaped and already placed upon parchment paper...ready to slip into the oven. Of course you had to place them on a pan!

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"?

let me introduce you to "tortas"

If you visit St. George Utah and happened to gas up at the Sinclair station, near the Walmart...you'll have the opportunity to eat the best "torta" in Utah. A torta is a Mexican sandwich, served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo or telera. Tortas can be served hot or cold. I recommend the Carnitas: (fried tender pork) or the Carne asada: (marinated steak). YUM!

lovely and lucious

What a gal! and What a cake! Don't you just love having friends that are sweet as agave and cook with it too? Here our dear friend, Ali, glances over her creation into the ever searching lens of the camera.

Whole Wheat Pizza

Chili con Carne pizza for the boys and a four cheese (fresh mozarella, fablygolens, parimisan retiano, and blue cheese) with fresh basil, yellow tomatoes, roasted orange peppers and artichoke hearts.

Small plates

We had a small gathering of friends who created a number of tasty 'small plates' or tapas...it was delicious!

Tapas [ˈtapas]) is the name for a wide variety of appetizers in Spanish cuisine. They may be cold, such as mixed olives and cheese, or warm, such as puntillitas, Andalusian battered, fried baby squid. In Spain (mainly in the southern half of the country), tapas are usually given for free to accompany a drink before lunch or dinner. In the United States and the United Kingdom, tapas have evolved into an entire cuisine; at Spanish restaurants, patrons may order many different small tapas, and combine them for a full meal.

Koko sutra

NO WAAAY! Chocolate Cake

(no gluten or refined sugar)

¾ C water ¼ tsp salt
1 C buttermilk 1 C cocoa powder
½ C butter 1 ½ tsp baking soda
¼ C canola oil 1 C brown rice flour (heaping)
1 C agave (or use xylotol or fructose) 1 C tapioca flour
3 eggs ½ tsp xanthan gum
1 or 2 tsp vanilla

Prepare 2 round pans with parchment on the bottom and grease with veg. oil.
Preheat oven 350 degrees.
Blend all the dry ingredients in large bowl. Set aside.
In large mixing bowl beat butter, canola oil, and agave until light and fluffy and creamy.
Add vanilla and eggs one at a time- whipping on high.
Add buttermilk and blend.
Add dry mix a bit at a time while mixing.
Pour into 2 round pans and bake for 25-30 mins. Cool- run knife around edge, turn out on racks

Chocolate Mousse Filling
1 ½ C whipping cream 1 tsp vanilla
4 Tblsp cocoa or more to taste 2 Tblsp agave or more to taste

Whip cream, vanilla and agave until a soft cream- add cocoa and whip stiffer. Use as filling between your two cake rounds.

Buttery Frosting
6 egg yolks ½ C agave
¼ C water 1 ½ cubes soft butter

Boil water and agave until soft ball stage-(not too long or you’ll make taffy).
Whip yolks on high and slowly add hot syrup mix- beat until outside of bowl is cool.
Add butter a little at a time. Flavor with any extract and color. IF you want a chocolate frosting add 1 Cup melted and cooled grain sweetened chocolate chips and or cocoa powder. Experiment with what you like and according to dietary needs. Cool frosting before spreading. (Refrigerating the whole cake before serving at this point is nice.)

Decorate top of cake with extra mousse, fruit, nuts, healthy candies etc.