Bern Steak House Opens Ice Cream Parlor at Epicurean Hotel Across From Bern’s
If you are a fan of Bern’s iconic Macadamia Nut Ice Cream – head right on over to Tampa’s newest sweet treat…Little Midway. I did just that – tried 4 different ice creams including the mac nut…all creamy and delicious…and homemade. You can get them by the pint or by the cone.
I suggest you go with a group and get one of everything so you can taste all their sweet delights – especially their hand-held treats which are both fresh and tasty. I hate pastries that look beautiful in the case, only to get home to a tasteless stale piece of – well, you know what.
Everything I tasted was perfect and really good…I’ve been back twice – and its only be opened a couple of weeks. South Howard needed an ice cream shop to replace the Old Meeting House. Where nothing can replace OMH, you will definitely find it a really “great” place for homemade ice cream and a sweet treat.
LITTLE MIDWAY Epicurean Hotel across from Bern’s Steak House 1205 South Howard Avenue Epicurean Hotel Tampa, Florida 33606 (813) 999-8711 www.LittleMidway.com
My mom would make us Jiffy Corn Muffins at least once a week…and us kids always gobbled them up with sweet cream butter and Palmalito guava jelly. YUM!
Mom was from Boston so she liked a sweet cornbread – which is heresy here in the south where we like cornbread without sugar made in a bacon greased cast-iron skillet. My dad was from Christmas, Florida – so we got the best of both worlds, the deep south cooking as well as the northern influences from my mom with her chowders, New England boiled dinner with corned beef, and hearty stews.
I like cornbread every which way – sweet or not. And I make croutons from either if there are leftovers (which is not too often) – they really make a salad sing. Just cut the cornbread in one-inch cubes – place them on a baking sheet tossed with a bit of melted butter or extra virgin olive oil, salt and pepper – bake in a 350 degree oven until nice and crispy. Sometime try a Panzanella salad made with cornbread croutons – they kick it up tremendously.
Of course, I cannot leave a simple thing like cornbread well enough alone…I’m always tinkering with a recipe. Wanting a more-moist cornbread, I added a can of creamed corn, which was good, but I kept tinkering. I added some diced jalapenos – good, but I kept tinkering – finally reaching perfection when I melted butter with honey and poured it all over the top. OMG!!! You’ve got to make this for your family and friends…perfect accompaniment for picnics, Sunday supper, BBQ’s, fried chicken & collards, church socials – you name it – and it will be a super hit.
3 boxes Jiffy Corn Muffin mix
3 lightly beaten eggs
1 cup whole milk
1 can creamed corn
2 jalapenos finely diced including seeds
1/2 cup honey (I like orange blossom)
1 stick butter
Combine Jiffy mixes, eggs, milk, creamed corn, and jalapenos in large bowl and stir until combined – do not overmix. Let sit for 5 minutes. Pour into a greased 9” X 13” baking pan, and let sit a couple more minutes. I use a baking spray, but a vegetable oil will do fine.
Bake in preheated oven until a toothpick comes out clean…approximately 30 t0 40 minutes. Everyone’s oven is different so look at it in 30 minutes and rotate – continue to bake if necessary.
Melt butter with honey in microwave…stir to combine. When cornbread is done – remove from oven and poke with holes with a skewer. Pour melted honey butter over cornbread and let cool. This cornbread is good warm or room temperature.
BT Nguyen has done it again. Last Saturday morning I found myself passing what I didn’t know existed – Bistro BT. Admittedly I am a huge fan of anything BT creates in her kitchens. So, I made a mental note to drop by soon.
Well, I didn’t know “soon” would be two hours later…when a good friend and I decided to try somewhere new for lunch. And we are super glad we did. We remembered all the people on the Titanic who waved off dessert that fateful last night…so we ”seized the moment” diving right in – ordering way more than our famished stomachs could bear.
Fresh Rolls with Shrimp and peanut dipping sauce,
Crispy Spring Rolls with a chili dipping sauce,
Pho Noodle Soup with Beef Tenderloin,
Pork Banh Mi (below)
Chicken Curry Stew (below)
And last, but not least – Heavenly Chocolate Mousse
Well it’s true folks – the two of us ordered it all and rolled out of this charming 15 seat beautifully decorated French-Country-Style bistro – while full to our hearts content – we laughed as we drove down Henderson boulevard realizing, we were stuffed, but discussing the best way to sear a ribeye steak.
One day I just want someone to look at me the way I look at these potatoes. For years now, people have been asking me for this recipe – they are the creamiest most delicious potato dish you will ever sink your teeth into.
Sometimes late at night, I’m so hungry my belly thinks my throats been cut – so I find myself wandering into the kitchen for a midnight rendezvous with theses cheesy creamy potatoes. 30 seconds in the microwave – and these potatoes make a delightful snack. If you can’t wait the 30 seconds, well, go ahead and eat them cold.
By the way, have you ever thought if we weren’t supposed to have a midnight snack – why is there a light in our fridge??? Darn good question to ponder.
These scalloped potatoes will be a “go to” dish for every special occasion.
GRUYERE SHALLOT SCALLOPED POTATOES
4 pounds Yukon Gold Potatoes (note: you may use half sweet potatoes and half gold potatoes for an even richer potato dish
1 quart heavy cream
14 ounces fine gruyere cheese
3 shallots (peeled and finely diced)
1 teaspoon Kosher salt
1/2 teaspoon fresh cracked pepper
1 cup panko bread crumbs
There is no need to peel the gold potatoes. However, if using sweet potatoes, you will need to peel. Slice potatoes thin – I use a mandolin
Place potatoes in boiling salted water (4 quarts water to 2 tablespoons salt), and boil until almost done but with a little bite to them. Do not cook them all the way – you are par cooking them. Drain and lay out on a baking sheet to cool
Put one-quart cream in heavy bottom pot, add diced shallots, salt and pepper – on medium heat, bring to a slight boil, turn down heat to medium low and simmer for approximately 30 minutes
Shred Gruyere cheese on a box grater – you will need 4 cups grated Gruyere cheese.
STEP FOUR – ASSEMBLING
Layer potatoes side-by-side in 9” X 12” baking dish until completely covered. You may over lap the potatoes slightly. Add 1 cup shredded Gruyere cheese over the top of this first layer.
Continue for 3 layers in this fashion. Add final 4th layer of potatoes, pour shallot cream over top and around the sides – if necessary, move the potatoes around with a knife or fork to help the shallots and cream settle into the potato mixture.
Top with cheese panko mixture.
STEP FIVE – BAKING
Place a piece of parchment paper on top, and a piece of aluminum foil on top of the parchment paper – crimp to seal tightly. Place in pre-heated 350 oven and bake for 45 minutes. Uncover and bake an addition 15 minutes until golden brown and bubbly.
Let sit for 20 minutes before serving. This is important for the cream to settle into the potatoes – keeping them from being too soupy.
NOTE: You will notice I did not say cover with “tin” foil – there is no tin in aluminum foil.
ROSEMARY & GARLIC CRUSTED LAMB CHOPS are so delicious they will make your tongue jump out and lick the eyebrows right off your head. Even those that don’t cotton to lamb will love the taste of these delightful chops. The key is the 12-hour marinade and our incredible Moroccan spice blend that we created.
I like my chops served with creamy polenta or oven roasted garlic mashed potatoes and fresh asparagus and a wedge of fresh lemon. Serve these delectable chops at your next dinner party and you’ll be a hit for years to come.
ROSEMARY & GARLIC CRUSTED LAMB CHOPS
2 to 4 racks lamb chops
4 tablespoons finely chopped rosemary
4 cloves finely chopped garlic
2 teaspoons salt
1 teaspoons black pepper
1 cup Dijon mustard
2 tablespoons Bailey’s Moroccan spice blend (see recipe below)
1/2 cup fresh lemon juice
Put the above ingredients in a mixing bowl and whisk until well combined
Add slowly by whisking in:
1 cup extra virgin olive oil
2 cups vegetable oil
Cut lamb rack into double chops. Add double bone lamb chops to the marinade for a minimum of 12 hours. You can marinate an entire rack without cutting, but the flavor of the marinade is intensified if you cut the chops in two chop portions.
Pre-heat sauce pan (I like cast iron) on medium high heat, add a ladle (about a tablespoon) of clarified butter (or olive oil) and pan sear chops to get a caramelized crust on both sides – approximately 30 seconds to 1 minute on each side.
Place chops on sheet pan in 450 degree oven below the stove top and roast until it reaches a temperature of 130 degrees for medium rare, 145 for medium, and 155 for well done (please God no)…approximately 2 to 5 minutes. I want my chops medium rare – but at the most, medium.
MOROCCAN SPICE BLEND
Ok, ok – so this looks like a lot of ingredients. Well it is. But many of these you will have in your kitchen spice cabinet. I make a big batch and keep it for all sorts of things – goes great on chicken, seafood like shrimp, scallops, seabass, even pork, beef, and especially lamb. This rub is better than any you will find on the grocery shelf – but if you have to, go ahead and buy a Moroccan or Mediterranean mixture and use for the lamb chops above.
4 teaspoons salt
4 teaspoons sugar
8 teaspoons paprika
4 teaspoons cumin
4 teaspoons coriander
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon cayenne
3 tablespoons plus 1 teaspoon kosher salt
3 tablespoons plus 1 teaspoon sugar
6 tablespoons plus 2 teaspoons paprika
3 tablespoons plus 1 teaspoon ground cumin
3 tablespoons plus 1 teaspoon ground coriander
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons cayenne
Make sure these are even measurements, and whisk them together well in a bowl.