I am having a giveaway and this time it's a restaurant card. Yes, do you want to win a card that
will get you free restaurant food.
Have you heard of the Flavor of Seattle Card? Flavor of Seattle is an association geared at preserving the experience of dining at local, neighborhood restaurants. It is a unique membership card for those who like to eat out. How does it work? A restaurant card costs 50 dollars and can be purchased at any of the restaurants printed on the back of the card. When you spend over 50 dollars at any participating restaurants, you get 25 dollars back (Not including tax). Basically, you get to try every restaurant on the card once and save 25 dollars each time. Note: You can't use it to pay for dinner at the restaurant that you purchase it at on the same day of purchase. Restaurants include: Olivar, Paragon and many more.
Just comment and tell me why you want to go out to eat. The winner will be chosen
at random. Make sure to leave me a link to your blog or send me an email with your email address so I can notify you that you have won.
kerenlovestocook@gmail.com
Be sure to join my Frantic Foodie Friends group on facebook and win prizes too
Friday, February 20, 2009
Thursday, February 19, 2009
Pagliacci Anniversary
Anniversary means crazy prices......
Cheese Slice – $0.85 Pepperoni Slice – $0.95 Canadian Bacon & Pineapple Slice – $0.95 AGOG Primo Slice – $1.05
click here for details
Cheese Slice – $0.85 Pepperoni Slice – $0.95 Canadian Bacon & Pineapple Slice – $0.95 AGOG Primo Slice – $1.05
click here for details
Cafe Appassionato
Cafe Appassionato in Queen Anne is celebrating their 10 year anniversary on Friday, Feb 20th
There will be free espresso, coffee and pastries all day Donations will be collected to support Queen Anne Helpline.
Cafe Appassionato1417 Queen Anne Avenue North(Corner of Galer & Queen Anne Avenue)
There will be free espresso, coffee and pastries all day Donations will be collected to support Queen Anne Helpline.
Cafe Appassionato1417 Queen Anne Avenue North(Corner of Galer & Queen Anne Avenue)
Wednesday, February 18, 2009
Muse and Chocolopolis
When: Feb 19th, 7 pm
Where: Muse Coffee
1907 10th Ave W.
Seattle, WA 98119
Phone:(206) 282-2711
Price: $25
Muse Coffee and Chocolopolis, are teaming up for a decadent evening.Learn all the insider tips on coffee and cacao (roasting, processing and everything else) while cupping away and tasting a variety of chocolates. A valentine night of fun at the inspirational Muse cafe.
For this event only, there will be special pricing for .25lb, and .5lb bags of each single origin coffee. A variety of chocolates will be available for purchase as well. Spaces are limited, reservations (206) 282-2711
Join my facebook group, Frantic Foodie Friends for more events Check out my other blog at Franticfoodie.com
Where: Muse Coffee
1907 10th Ave W.
Seattle, WA 98119
Phone:(206) 282-2711
Price: $25
Muse Coffee and Chocolopolis, are teaming up for a decadent evening.Learn all the insider tips on coffee and cacao (roasting, processing and everything else) while cupping away and tasting a variety of chocolates. A valentine night of fun at the inspirational Muse cafe.
For this event only, there will be special pricing for .25lb, and .5lb bags of each single origin coffee. A variety of chocolates will be available for purchase as well. Spaces are limited, reservations (206) 282-2711
Join my facebook group, Frantic Foodie Friends for more events Check out my other blog at Franticfoodie.com
Friday, February 13, 2009
Shrimp and Grits and Tom and Thierry
I attended the Tom Douglas and Thierry Rautureau 5th anniversary party of their radio show on Saturday. I love their show because they always make me laugh and they seem to be having so much fun on the show.
I got to meet George Giles, the winner of the Best Dish recipe competition and convinced him to give me the winning recipe.
Click here to watch video. You can also spend Valentine's day at the palace ballroom. Click here for more details.
George's World Famous
Spicy Sausage, Shrimp and Creamy Grits
with Smoked Ham Gravy
SAUSAGE AND SHRIMP MIXTURE
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
3 cloves medium garlic, finely chopped
1 pound bulk hot Italian Sausage
12 oz. package Andouille sausage links cut into ¼ inch rounds, some rounds cut in half
1/2-cup all-purpose flour
3 cups Smoked Ham Shank Stock (recipe follows)
1-cup chicken stock
2 bay leaves
1 1/2 pounds raw shrimp (31 – 40 count) peeled and deveined
1/8-teaspoon cayenne pepper
½ lemon, juiced
2 tablespoons minced fresh flat-leaf parsley
6 green onions, thinly sliced
1 teaspoon Tabasco
Salt and Pepper to taste
Break down the Italian sausage and brown with the Andouille sausage in a large deep skillet in the olive oil and set aside. Remove all but 2 tablespoons of the accumulated oil.
Sauté the onion until soft (3 to 4 minutes). Add the garlic and sauté for 1 minute.
Add the flour and stir to create a roux.
Slowly whisk in the Smoked Ham Shank and chicken stock. Add the Bay leaves and browned sausage. Simmer for 10 minutes stirring occasionally.
Add the shrimp. Cook the shrimp until done, about 2 to 3 minutes.
Reduce heat to low. Stir in the cayenne, Tabasco, lemon juice, parsley and green onions. Salt and pepper to taste.
Spoon a mound of the grits into a soup plate. Ladle the sausage and shrimp mixture over the grits and serve immediately.
I got to meet George Giles, the winner of the Best Dish recipe competition and convinced him to give me the winning recipe.
Click here to watch video. You can also spend Valentine's day at the palace ballroom. Click here for more details.
George's World Famous
Spicy Sausage, Shrimp and Creamy Grits
with Smoked Ham Gravy
SAUSAGE AND SHRIMP MIXTURE
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
3 cloves medium garlic, finely chopped
1 pound bulk hot Italian Sausage
12 oz. package Andouille sausage links cut into ¼ inch rounds, some rounds cut in half
1/2-cup all-purpose flour
3 cups Smoked Ham Shank Stock (recipe follows)
1-cup chicken stock
2 bay leaves
1 1/2 pounds raw shrimp (31 – 40 count) peeled and deveined
1/8-teaspoon cayenne pepper
½ lemon, juiced
2 tablespoons minced fresh flat-leaf parsley
6 green onions, thinly sliced
1 teaspoon Tabasco
Salt and Pepper to taste
Break down the Italian sausage and brown with the Andouille sausage in a large deep skillet in the olive oil and set aside. Remove all but 2 tablespoons of the accumulated oil.
Sauté the onion until soft (3 to 4 minutes). Add the garlic and sauté for 1 minute.
Add the flour and stir to create a roux.
Slowly whisk in the Smoked Ham Shank and chicken stock. Add the Bay leaves and browned sausage. Simmer for 10 minutes stirring occasionally.
Add the shrimp. Cook the shrimp until done, about 2 to 3 minutes.
Reduce heat to low. Stir in the cayenne, Tabasco, lemon juice, parsley and green onions. Salt and pepper to taste.
Spoon a mound of the grits into a soup plate. Ladle the sausage and shrimp mixture over the grits and serve immediately.
SMOKED HAM SHANK STOCK
(Prepare a day in advance)
1 celery rib, coarsely chopped1 medium carrot, coarsely chopped½ medium onion, coarsely chopped1 bay leaf6 – 8 pepper corns1 1/2 – 2 pounds smoked ham shanks1-quart chicken stock1-quart water
Place all ingredients in a 4 qt. stockpot. Bring to a boil. Reduce heat and simmer gently uncovered for 2 – 2 1/2 hours or until liquid reduces to 4 cups.
Remove shanks and set aside. When cool remove meat from the bones and save for other uses.
Strain out solids. When stock cools to room temperature place in refrigerator covered overnight. The next day skim fat off the top.
CREAMY GRITS
1 ½ cups quick grits3 cups milk (or half and half)3 cups chicken stock¾ teaspoon salt2 tablespoons butterDash of pepper
Bring the milk, chicken stock and salt to a boil in a large pot.
Whisk in the grits. Cover the pot and reduce heat to low.
Cook until grits thicken, stirring occasionally. (5 to 10 minutes)
Stir in butter and pepper.
NOTES
Start the grits before you add the shrimp to the sausage shrimp mixture. When the grits are almost done , add the shrimp.
Serves 6 with leftovers.
(Prepare a day in advance)
1 celery rib, coarsely chopped1 medium carrot, coarsely chopped½ medium onion, coarsely chopped1 bay leaf6 – 8 pepper corns1 1/2 – 2 pounds smoked ham shanks1-quart chicken stock1-quart water
Place all ingredients in a 4 qt. stockpot. Bring to a boil. Reduce heat and simmer gently uncovered for 2 – 2 1/2 hours or until liquid reduces to 4 cups.
Remove shanks and set aside. When cool remove meat from the bones and save for other uses.
Strain out solids. When stock cools to room temperature place in refrigerator covered overnight. The next day skim fat off the top.
CREAMY GRITS
1 ½ cups quick grits3 cups milk (or half and half)3 cups chicken stock¾ teaspoon salt2 tablespoons butterDash of pepper
Bring the milk, chicken stock and salt to a boil in a large pot.
Whisk in the grits. Cover the pot and reduce heat to low.
Cook until grits thicken, stirring occasionally. (5 to 10 minutes)
Stir in butter and pepper.
NOTES
Start the grits before you add the shrimp to the sausage shrimp mixture. When the grits are almost done , add the shrimp.
Serves 6 with leftovers.
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