COVID-19 and Restaurants

This has been the craziest year I have ever seen in Kansas City (MO), in fact in my whole life I have never seen anything like this before. Businesses closing down even my own job closed down (casino), and of course the biggest shut down’s have been our favorite local restaurants who have had to revamp how they do business but yet a few will close because they will be unable to push through this.

That’s why I was really heartbroken when one of my favorite places closed its door over the past week. Both myself and the Mister really enjoyed Beignet owned by Chef/Owner Bryan Merker, who also had owned our favorite creole place down in the crossroads called Nica’s. This is where we would go at least once a week, celebrated our anniversary and tried turducken for the very first time (yeah I miss that place). But when Beignet’s opened in the City market we were like woohoo, we can still get some great creole dishes and for seven years Chef Bryan delivered.

 

I hate I never got a chance to go as often as I liked but whenever I did go and Chef was around he always remembered me and would give me a hug in greeting. I wish that I had known and tried to help out in someway.

Beignet’s may be gone but they will never be forgotten and because so many of our local places are struggling I’ve created a list not only for myself but for you guys to help also.

And as this sign said…”We’re all in this together”

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How to Support Local Restaurants

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Online Happy Hours & Yelp Event’s

Over the weekend something cool happened, Friday co-workers that I haven’t seen in almost a month we all got together for a “Zoom” online happy hour complete with our favorite drinks and appetizer’s. Then on Saturday it was an online Yelp event that took place all over the USA to help promote local restaurants called Yelps Big Night In.

It was so much fun Friday to see my favorite coworkers on Zoom and I shared with them my Oven Fried Buffalo Thighs and a daiquiri from the KC Daiquiri Shop 

Then Saturday it was Yelp’s big event and it was wonderful to see the response right here in Kansas City for our favorite local restaurants. We decided to go with Jazz A Louisiana Kitchen and like most of the area restaurants they had a family pack special available. We ordered the family Crawfish Fettuccine Dinner, Voodoo Wings, Red Beans and Rice and their Cajun Fried Shrimp.

This was our first time trying the crawfish fettuccine and I hate I didn’t get a better picture because it was off the chain good, nice and spicy and still hot from the drive over and as always everything was mouthwatering.

This was the two best ideas since this stay at home order went into effect, it was a great way to see my work family and a way to help out our favorite local restaurants during this crazy time in our lives. So hook up with your friends and even family on Zoom and of course help support your favorite restaurant. Until next time, have an awesome week. 

Oven Fried Buffalo Chicken Thighs

Ingredients:

4 Bone-in, Skin-on Chicken Thighs
1 Tbsp Baking Powder
2 tsp Salt
2 tsp Cajun Blackened Seasoning
1 tsp Black Pepper
Your favorite Buffalo Wing Sauce

Directions:

Dry thighs really well, then toss in seasoning and baking powder,
rub in for even coverage.

Lay chicken thighs on cooking wire rack, (coat rack with PAM or oil
so it won’t stick.

Place rack on large baking sheet lined with aluminum foil makes
clean-up easier.

Preheat oven to 250 degrees

Place chicken on lower-middle rack and bake for 30 minutes. Move to
upper-middle rack, increase temperature to 425 and roast till brown
and crispy, 40-50 minutes, rotating sheet halfway through baking.

Remove from oven and let stand for 5 minutes.

Transfer chicken to bowl and toss in wing sauce.


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Restart!

Hey everyone, I know it’s been a long time so I’m just blowing off the dust and wiping out the cobwebs to get back in the groove of things. With all the downtime I’ve got with this pandemic it’s time for me to get back up and running with a few changes to come.

I’m looking to still work on my collection of recipes from my mom and the ones I’ve created over the years. Some things that I plan on changing will be the look and a new “tagline” working on ideas for that now. I also want to focus on my KC background.

Kansas City is definitely more than just a cowtown and at one time we were known as Paris Of The Plains. I have two awesome cookbooks of some of KC’s greatest restaurants, some of them long gone and some which are still around.KC cookbooks

I’ve got plans to cook through these two cookbooks and hopefully talking with the places that are still around when this crisis is all over.

A few other things I’ve got planed is I finally pulled out that pasta maker I’ve had for over 10 years, along with  making a tomato sauce that’s about that old, that I got from an old co-worker. Plus I’m thinking about canning since yep I’ve got the equipment for that just sitting in my closet.

This is going to become my new norm and I plan on making this my mission to cook my favorite family recipes and of course cooking and eating my way through Kansas City.

I hope you guys join me in this delightful little trip, see you soon!

 

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Finding Myself, While Cooking Like Mom

Ready to rock n roll

Ready to rock n roll

Preparing myself for the Valentine weekend with Nick and then one more week of work before I take a week off to finally do some proper job searching because I really have to find another job….ASAP!

Along with that I will also get my blog transferred over to a self-hosted site, so I’m excited about finally getting that done and pray I can do it without too much trouble. Continue reading

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A Few Kitchen Fails and Bacon Fat Gingersnaps!

After two failed recipe attempts over the past couple of weeks, I don’t know what happened, they started off as good ideas but they fell a little short of what I was aiming for.

Julie Child Quote

Julie Child Quote

The first recipe I wanted to make was to use up a half bottle of champagne; I was thinking to cook the chicken in it with some lemon and capers. Well the taste was ok but the look wasn’t what I was going for, so I’m thinking when I try this one again I will use the champagne as a sauce to serve over the chicken. Continue reading

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