Roasted Brussel Sprouts with Pomegranate Seeds

Ingredients

• 1 lb fresh brussel sprouts, trimmed and halved
• seeds from 1/2 a pomegranate
• 1/2 lime
• 2 tbsp olive oil
• salt and pepper

Preheat oven to 375 degrees F.  Place brussel sprouts in a roasting pan and toss with olive oil. Season with salt and pepper. Bake until golden brown and outer leaves are crispy. Remove from oven and toss with pomegranate seeds. Dress with the juice of half a lime.

For little bit of a kick, you can add about a half teaspoon of cayenne pepper with the salt and pepper before baking.

This Is How Atlanta Iron Chefs

Quite a few months ago, while at a Foodspotting event, I met some foodies who mentioned they hold and participate in a local Iron Chef competition. Naturally, I wanted in. A couple of weeks ago I had the opportunity to flex my culinary skills in my first Atlanta Iron Chef Competition.

Here's the lowdown: On Friday, the secret ingredient is emailed to all participating chefs. All chefs are amateurs and the secret ingredient is randomly generated from an on-going list created by all participants. The chefs then have until Sunday late afternoon/evening to perfect their assigned dish (appetizer, entree or dessert) before presenting to the judges. On Sunday, the chefs present their dishes to the judges who then critic the food on taste/primacy (10 pts), presentation (5 pts), and originality (5pts).  There is an opportunity for 1 bonus point- a chef can earn this point by creating a beverage with the secret ingredient and the judges have to unanimously like it. So in the end there is an opportunity for a total of 21 points per judge. The points are tallied, scores/winners are announced and the new champion then hosts the next competition. We take our food seriously but it's all in fun and for the love of food.

This last go round the secret ingredient was ricotta cheese. It being my first time, I was unaware of anyone else's skill level so I had to make sure that I thought outside of the box and brought my A game. I didn't want to do Italian, I didn't want to make pasta and I didn't want to stuff anything. I came up with a ricotta burger with a garlic ricotta dressing, onions reduced in a tomato sauce, arugula and an asiago cheese crisp. I thought to myself, "A burger is pretty American... hmm... what's a burger without a shake." I then added a chocolate ricotta shake to my arsenal. My creativity paid off and I placed 2nd out of 9 dishes. The winner made a crostini with caramelized onions, fig preserves and HOMEMADE ricotta. Yes, homemade ricotta. It was delicious and worthy of the win.

I had great fun and am looking forward to the next competition. But the other chefs better watch their backs because I am in it for the win! (photo recap below)

 

My ricotta burger and chocolate shake

 Smoky mac with bacon

 Cajun mac with crawfish

 ricotta pound cake with lemon ricotta glaze

 ricotta salata and mushroom phyllo cups

potato ricotta au gratin- inspired by loaded baked potato

 crostini with ricotta, fig preserves and caramelized onions

 

ricotta rum balls

 crostini with ricotta, figs and bacon

 The whole spread

 former champ (left) and current champ (right)

all nine chefs

Butternut Squash Turnovers

 Ingredients

serves 6

• 1/8 cup extra-virgin olive oil
• 1-2 large leeks, white parts only, cut into 1-inch dice
• 1/4 pound shiitake mushroom caps sliced 1/4 inch thick
• 1 garlic cloves, chopped
• 1 tablespoons thyme leaves
• Salt and freshly ground pepper
• Half of 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice
• 1 sheet all-butter puff pastry, thawed if frozen
• shredded smoked gouda cheese
• 1 large egg, lightly beaten 

Preheat the oven to 375°. In a large skillet, heat 1 tablespoons of the olive oil. Add the diced leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the shiitake and cook, stirring often, until their liquid has evaporated, about 5 minutes. Stir in the garlic and the thyme and cook for 2 minutes. Season with salt and pepper and transfer to a medium bowl.

In a large bowl, toss the squash with the remaining 1 tablespoon of olive oil and season with salt and pepper. Spread the squash on a baking sheet and bake for about 12-15 minutes, until softened and starting to brown. Add the squash to the leeks and mushrooms and toss.

Line a large rimmed baking sheet with parchment paper. Gently unfold the sheet of thawed puff pastry. Cut the pastry into 6 even squares. Spoon 1-2 tablespoons of the shiitake-squash mixture onto each square and top with 1 tablespoon of shredded smoked gouda. Lightly brush the edge of the squares with some of the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork.

Arrange the turnovers on the prepared baking sheet about 1/2 inch apart. Brush the tops of the turnovers with the remaining beaten egg. Bake for about 25 minutes, until the pastry is golden brown. Serve warm or at room temperature.

Original recipe from Food & Wine

Sausage Stuffed Mushrooms

Ingredients

• 16 large white button mushrooms
• olive oil
• 3 hot Italian sausage links (casing removed)
• 3 cloves garlic, chopped
• 1/2 small onion, chopped
• 2 cups of fresh spinach
• 2/3 cup bread crumbs
• 1/4 cup grated Asiago

Preheat oven to 450 degrees F.

Remove stems from mushroom caps (stems can be saved and used another time or can be cut up and used in the sausage stuffing). Place mushrooms in a cats iron skillet. Lightly drizzle with olive and season with salt and pepper. Heat about 1 tbsp of olive oil in a pan over medium heat. Add the sausage and cook until the sausage is brown. Add the onion and garlic. Add fresh spinach and cook until spinach is nicely wilted. Remove pan from heat. Stir in bread crumbs and cheese to the sausage filling (reserve a couple of tablespoons of cheese for the topping). Fill caps with stuffing and top with remaining cheese. Place the mushrooms int he oven and bake until cheese is a nice golden brown (approx. 10-12 minutes).

 Remove from oven and transfer to a serving plate. Serve hot.

Herbed White Bean Dip

I'm back and will be posting recipes from last month's Thanksgiving feast. I will start with appetizers, move onto the turkey and side dishes and finish with dessert.

The first is a quick and easy dip similar to hummus.

Ingredients
Makes approx. 1.5 cups

• 1/8 cup plus 1 tablespoons extra-virgin olive oil
• 1-2 garlic cloves, very finely chopped
• 1/2 teaspoon finely chopped sage
• 1/4 teaspoon finely chopped rosemary
• One 19-ounce cans cannellini beans, drained
• 1 tablespoons water
• Salt
• Cayenne pepper   

In a medium skillet, heat 1/8 cup of the olive oil. Add the garlic, sage and rosemary and cook over moderately high heat until the garlic begins to brown, about 1 minute. Add the beans and toss to coat.

Transfer the the contents of the pan to a food processor. Add the water, season with salt and cayenne (start with a little at first- you can add more later) and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 1 tablespoons of olive oil on top.

I served mine with Triscuit Chile Pepper Thin Crisps and celery sticks but you can serve with pita chips or any other veggie you like.
 
Original recipe from Food & Wine

Brunch in New York City

It has been quite some time since I have posted and I apologize. Life has gotten in the way. Since my last day off I hadn't had a day off between work and rehearsals until last Sunday. I did, however, get an opportunity to take a long weekend trip to New York City. While in the big city, I had two great brunches I thought I would share.

NOLITA HOUSE

 I met an old friend from high school for eat just north of Little Italy at Nolita House for their Bluegrass Brunch. Due to change of train schedules for the weekend, he was running a tad late so we arrived at the tail end of the brunch service. I knew exactly what I wanted for my entree but the waitress convinced us to try an order of sticky buns. Unfortunately, I do not have a photo of this sweet treat but it was due to it being devoured so quickly. I am not big on sweets for breakfast or brunch but the sticky buns were a good call.

For my entree, I went for my go-to... the classic benedict. It was the usual two poached eggs, canadian bacon and hollandaise on toasted english muffin. All served with a side of house fries and fresh fruit. Nothing particularly stood out about this benedict but it was just what I wanted. My friend had the breakfast burrito which looked very filling and had a nice spicy kick to it.

If you check out Nolita House, you are in for a good time and good food. Oh and if you order a brunch, you get a complimentary brunch cocktail (score!).

The Sunburnt Calf

The next day I met up with an old theatre buddy from college. He highly recommended The Sunburnt Calf on the Upper West Side. Boy am I glad he did. This Aussie establishment offers bottomless mimosas or bloody marys with lunch. I was sold at that fact alone but when I heard the waitress describe the Heart Attack special it got even better. The Heart Attack was a steak topped with bacon, poached eggs, hollandaise and crispy onions with a side salad. There was a bit of a wait for the food but we didn't mind because they kept the drinks flowing. I was feeling a bit toasty when the food arrived and was ready to indulge myself. It was delicious- a nice twist on your regular benedict. I did not leave one scrap on my plate.

I would definitely head back to The Sunburnt Calf for the staff, the food, the drinks and the complimentary shot when your check is brought to you.

Lemon Pepper Chicken Wings

Ingredients

• 8 whole wings 
• lemon pepper seasoning
• 4 tbsp butter
• freshly cracked black pepper
• lemon juice

Making your favorite take-out wings has never been any simpler to make in your own home.

Preheat your deep fryer to 360 degrees.  If you don't have a deep fryer you can heat oil in a pot but make sure to use a kitchen thermometer to ensure your oil heats to the proper temperature.

Wash your chicken wings under cool water and pat dry with a clean towel. Using kitchen shears or a sharp knife, cut your wings at the joints separating the drumettes, flats and tips. The tips can be discarded but I happen to like crispy tips so I fry mine with the other pieces.

In a bowl, lightly season the wings with a couple of pinched of lemon pepper seasoning. A majority of the lemon pepper flavor will be incorporated after we fry the wings but I wanted to have a bit of the flavor cooked into the wings.

Once your oil has reached the correct cooking temperature, you can fry your wings. I am not a fan of breading on chicken wings so I like to fry mine "naked". However, you could use this same recipe with breaded wings. One key to non-greasy, well fried wings is to not overcrowd your deep fryer. Each batch of 3wings should fry for approximately 8 minutes.

While your wings are frying, prepare in a large bowl 4 tbsp of melted butter, lemon juice and freshly cracked pepper. The amount of lemon juice and pepper will vary depending on your personal taste. Start by adding a little and continue to add more of each until you reach your ideal ratio. Oil can be used as a substitute for butter but I personally prefer the butter.

When they are done they should be a beautiful, crispy golden brown. Toss the cooked wings in the lemon pepper butter. Plate and serve. Thus are great by themselves or with your favorite side dishes.

Inman Park Restaurant Week- Parish Foods & Goods

 A couple of weeks ago some friends and I took part in Inman Park's Restaurant Week (annual event where select restaurants have a 3 course prix fixe menu at a very reasonable price). We ventured out to Parish Foods & Goods for a night of we hoped to be good eats. It has been years since my last (and first) visit to Parish. I dined there shortly after they opened and was not impressed by the food or cocktails. I heard things have improved since then so Inman Park Restaurant Week was a perfect time to give them another try.


We of course started with a bottle of wine and decided to also try a couple of starters. Being a fan of many things pork I went with the spicy pork rinds. These were sadly disappointing. They were very hard and it hurt to chew them. I also didn't pick up any bit of heat or spice. (Sidenote: one of my friends had their smoked pork riblets which were very tasty).

For my first course, I had their fried green tomatoes. I first tried fried green tomatoes just a few months ago and absolutely love them. I don't know why I waited so long! Theirs was pleasing- served with goat cheese and a side of fresh arugula. The peppery arugula is always a good compliment to the green tomatoes. I only wish the tomato slices were a little thicker.

My second course was seared trout with brown butter potatoes, green beans and a coffee-balsamic reduction. Although the trout was a tad bit overcooked for my taste, I enjoyed this dish. It was seasoned well and had great flavor. I ate every bit of it despite the fact that I was getting full and had to save room for the 3rd course.

I don't tend to order desserts but since it was part of the prix fixe menu I didn't pass it up. I had the chocolate tart hoping it wouldn't be ubersweet. I was pleasantly surprised. It was moist, rich and had just the right amount of sweetness for me. The sprinkle of sea salt on top made it even better. It was paired with a scoop of mint chocolate chip ice cream. The fresh mint was so refreshing and delightful. We loved the ice cream so much that we asked if the sold it in their downstairs market. Sadly, because it was being used in the week's prix fixe menu it was not available to be bought in the market.

All in all, my 2nd experience at Parish was a good one. They redeemed themselves in my eyes. I'm glad I didn't completely write them off.

Grilled Zucchini Roll-Ups

I recently made these for a kick off party for an arts based outreach group I work for and they were a hit! It suck a simple, easy recipe but delivers a lot of fresh flavor.

Ingredients 
make about 15 roll-ups

• 3 zucchinis
• 1/2 small red bell pepper, sliced into slivers the width of the zucchini
• 1/4 cup fresh spinach, chopped
• 7-8 tsp basil and sun-dried tomato feta cheese
• 2 tbsp dried basil
•  1/2 lime
• salt and pepper
• olive oil
  

 Start by chopping off the top and bottom ends of your zucchini. Slice your zucchini into 1/4" inch slices (discarding the green skin pieces). Drizzle olive oil over both sides of the zucchini and season with salt, pepper and dried basil.

Place zucchini slices on a cast iron grill pan that has been heated over medium heat. Cook until grill marks appear on both sides. Set aside to cool.

Once cooled, you can begin assembling the roll-ups. Lay a zucchini slice across a clean cutting board and hit it with a squirt of lime juice. On one end of the zucchini, place 1/2 tsp of feta cheese, 2-3 slivers of bell pepper and a nice pinch of spinach. From that same end, begin to roll the zucchini around the filling and secure with a toothpick. Repeat this process for all remaining zucchini slices.

Assemble on a serving platter and enjoy!
 

Mobspotting at Steel (Atlanta, GA)

This past Wednesday I attended a Foodspotting/Scoutmob Eat Up (dont know what Foodspotting or Scoutmob is? check it out- all the cool people are doing it). Scoutmob teamed up with Foodspotting to give Foodspotters access to Scoutmob’s deals directly through the mobile app. The Mobspotting Eat Up took place at Steel Restaurant & Lounge Atlanta. It was my first Foodspotting bash and my first time at Steel so I wasnt quite sure what to expect. I have to say I had a blast. I got to meet some fellow Atlanta Mobspotters and ate some pretty yummy Asian dishes (photos below). I look forward to the next Atlanta Eat Up!

Sea Salt and Chili Pepper Calamari- sauteed with garlic, onion and 3 chilies honey chili paste & ginger lime sesame sauce

Squid Salad

Tuna Tower- sticky rice, avocado, fresh lemon, spicy crabmeat, & spicy tuna drizzled with wasabi honey

Indo-Chine Soft Shell Crab with wok sautéed garlic, onions & three chilies, served with a spicy ponzu sauce

Vegetable Tempura- onion rings, asparagus, green beans, shiitake mushrooms

Crispy Beef- crispy fried beef wok sautéed in a sweet hoison sauce with scallions

Zebra Maki Roll- crab tempura, asp, avocado, cream cheese & soy paper

Cowboy Maki Roll (top)- beef tenderloin, red onion, oba, roasted jalapeno Firecracker Maki Roll (bottom)- spicy tuna, agedama, topped w/ avocado, crab, jalapeno

Saketini- vodka, sake, cucumber, olive

Fil-Am Star Cafe & Bakery (Atlanta, GA)

Stopped by a local Filipino restaurant yesterday. This was my 3rd time going and I was just as satisfied as the other times. I wouldn't say the food is exceptionally great but definitely hits the spot when you have a Filipino food craving.

Kare Kare
Braised tale and tariffe with eggplant, bok choy in a peanut sauce.
Served with bagoong (a salty shrimp paste)

Lechon
Roasted whole pig (love the crispy skin)
Served with a liver based sauce

Halo Halo
Assorted tropical fruits in syrup, top with shaved ice, cream and ice cream.
Ours even had a small piece of leche flan on top.
















Served family style, there was plenty to share and I even had some leftover kare kare to take home. I'm sure I will be back again (even though I do make my own Filipino food lol).

Toni's Last Minute Mac

A few nights ago we were craving a southern dinner. Like most nights, we didn't want to spend a lot of time in the kitchen or have to make a run to the store. We had fried chicken on the menu already and what goes better with fried chicken than a good ol' mac and cheese. I realized that I had just enough of the right ingredients to whip up a last minute mac.


Ingredients
8 oz elbow macaroni, cooked al dente
1/2 cup heavy whipping cream
4 tbsp butter
1/3 cup panko bread crumbs
hot pepper cheese
italian blend cheese
mexican blend cheese
4 strips of bacon, cooked
black pepper
cayenne pepper

I am assuming you know how to boil macaroni pasta so I am skipping that step with my recipe. You want to cook your pasta al dente (may even slightly firmer since it will cook further in the oven). Drain and set aside. In the same saucepot, warm heavy whipping cream and 2 tbsp of butter. You don't want to bring this to a boil. Add hot pepper cheese (or pepper jack) to the liquid and stir until it forms a thick cheese sauce. Remove from heat and set aside.

Place your cooked macaroni noodles in a baking dish and fold in the cheese sauce. Mix in both the italian and mexican cheese blends. This is your mac so make it how you like it. I like mine really cheesy so I tend to be a bit heavy handed when adding in cheese. For a little bit more of a kick, I add in some black pepper and cayenne pepper (only about 1-2 tsp of cayenne pepper). I then crumble my cooked bacon strips and combine it with the cheese and macaroni.

In the pan you cooked your bacon in, heat up 1-2 tbsp of butter (you can even combine it with the bacon grease like I did but that part is definitely optional lol). Once the butter has melted, stir in the panko bread crumbs. You wanted to make sure that they are evenly coated with butter. Layer the bread crumbs on top of the mac and cheese.

Place the mac and cheese into an oven that has been preheated to 350 degrees. Bake for approximately 30 minutes. During the last 5 minutes, switch the setting to broil so that the bread crumbs can turn a nice, golden, crispy brown.

The great thing about mac and cheese is that you can use any combination of cheeses you like. I rarely do the same combination. Sometimes I even add herbs, onion, garlic, etc. I hope you enjoy your last minute mac!

Chicken Arroz Caldo

Yesterday the weather in Atlanta made a change for the better. We went from sticky, hot 90 degree weather to cool, rainy 70 degree weather. This change in climate made me crave something my mom would make often when I was younger- Chicken Arroz Caldo (or as we called it Chicken and Rice). This is a Filipino rice "porridge" dish that is so comforting and delicious on a day like yesterday and today.

Ingredients

• 3 tbsp vegetable oil
• 1 medium yellow onion, diced
• 1 inch fresh ginger, finely chopped
• 2 tbsp fish sauce
• 6 chicken wings, cut to separate drumettes, flats and tips
• 4 cups of chicken broth
• 1 cup short grain rice
• 5 garlic cloves, finely chopped
• hard boiled eggs, for garnish (optional)
• green onion, sliced for garnish
• lemon wedges (calamansi if it's available to you)

In a large pot heat up 2 tbsp of vegetable oil. Add the onion and ginger and cook until the onion is translucent (approx. 3 minutes).

Add the chicken and cook for about 5-7 minutes. They should start to turn a light golden brown.

Add the stock, rice and fish sauce. Cover and reduce heat to medium low. Simmer for approximately 30 minutes. Make sure to stir often- you want to release the starches from the rice so that it thickens the stock.

If you prefer the end product to be thinner, just ass more stock. While your arroz caldo is cooking, heat up the last 1 tbsp of vegetable oil over medium heat in a separate pan. Saute the garlic until golden brown. Drain on a paper towel and set aside.

Serve the chicken arroz caldo in bowls topped with fried garlic, green onions, a lemon wedge, a boiled egg and a dash or 2 of fish sauce. When my mom made this for me growing up she never used boiled eggs but I have seen many photos with the egg that I decided to give it a try. I really liked the addition of it to the meal.

Masarap! Definitely satisfied my craving.

Spicy Chicken Tostadas

Ingredients
(serves 2)

• 4 small corn tortillas
• 1/2 lb chicken tenders
• salt and pepper
• cumin
• chipotle powder
• cayenne pepper
• 3 garlic cloves
• 1/2 medium yellow onion
• refried black beans
• sour cream
• ranchero sauce
• mixed greens
• cilantro
• red onions, diced
• tomatoes, diced
• pepper jack cheese, shredded (I was lazy and just chopped some)

Sorry- no exact measurements here. It was just something I quickly whipped up.


I marinated my chicken tenders in salt, pepper, chipotle powder, cumin, cayenne pepper and some canned ranchero sauce. Let this sit in the fridge for at least an hour.


In a skillet, heat up approximately 2 tbsp of oil. Add your onion and garlic and sautee for about 2-3 minutes. Add the marinated chicken. As the chicken cooks, use 2 forks to begin to pull it apart into shreds. Add more ranchero sauce if needed (mimick the consistency of pulled pork).


While the chicken cooks, place the corn tortillas directly on the rack of an oven heated to 400 degrees. Bake until crispy- approximately 5-7 minutes. You can skip this step and use store bought tostadas instead.


After the chicken is fully cooked, layer your crispy tortilla with your favorite taco fillings. I used (in this order) refried black beans, sour cream, mixed greens, cilantro, red onions, tomatoes and cheese.


This is a really simple and delicious meal. It's great if you don't have a lot of time to spend in the kitchen. I made another variation of this the following day but added fresh ginger, pineapple and sriracha to the chicken marinade. Just like with all recipes, I suggest you have fun and be creative with it!

Sweet and Sour Shrimp

 

Ingredients

• 6 tablespoons chicken stock
• 3 tablespoons ketchup
• 3 tablespoons brown sugar
• 3 tablespoons pineapple juice
• 2 tablespoons rice vinegar
• 2 teaspoons soy sauce
• 3/4 teaspoon crushed red pepper flakes
• 2 teaspoons cornstarch
• 1 pound shrimp
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 2 tablespoons vegetable oil
• 1 cup sliced onions
• 1 cup 1-inch chunks green bell peppers
• 1 cup pineapple chunks
• Hot rice (white or brown) accompaniment

To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.

In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.

In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.

Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. 

Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. 

Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples. Cook until the sauce is thick, about 1 minute.

Remove from the heat and serve over rice.

Modified version of Emeril Lagasse's Sweet and Sour Shrimp

Virginia Higlands Food Truck Wednesdays

This past Wednesday I had the opportunity to check out the food truck event in Virginia Highlands. The city’s best street food vendors convene in an empty lot next to CVS making it easy for patrons to sample many food trucks at a time. I didn’t sample all of the food trucks because that would make me a glutton. But seriously, I didn’t have room in my tummy for all but I did get a sample of quite a few. 


W.O.W. Food Truck   Twitter: @wowfoodtruck


The main attractions at the W.O.W. (Wonderlicious on Wheels) food truck are the arepas. However, something else caught our eye.



It was The Best Dang Veggie Burger (yes, that is what it is really called and yes, it was damn good). This homemade veggie patty is a blend of lentils, mushrooms, leeks, onions and walnuts. It was served on their freshly made kalamata olive bread with a smoked pablano aoli and cheddar cheese. I have to say this was probably the best DAMN veggie burger I’ve ever had. Definitely lives up to its name.


Slider U   Twitter: @slideruatl

Slider U has (you guessed it) a variety of sliders. And they arent exclusive to Georgia. They will be rolling out trucks at Penn State, Santa Barbara and Scottsdale.



I tried the Asian Fusion Chicken slider. Asian Marinated shredded chicken with slaw on a bun. I’ve always been a fan of asian fusion food and this little slider was great. My favorite thing about it was the little bit of caramelization and char on the shredded chicken.


The Pup Truck   Twitter: @thepuptruck

The Pup Truck specializes in serving locally made Bohemian hot dogs. Although there is nothing fancy or special about their toppings, this is where to go to get a good ol’ dog.



All the menu items have quirky, creative dog names. Seeing as I am picky about what goes on my dog or sausage I went for the Great Dane. It’s a smoked bratwurst with toppings of your choice. I settled on sauerkraut, onions and mustard. I wanted tomatoes but unfortunately they did not carry any. I topped it off with a local hot sauce for some heat.


Tex’s Tacos   Twitter: @texstacos


Serving up Nueva Texicana eats, Tex’s Taco was voted Atlanta’s Best Food Truck/Street vendor in the AJC’s Best of the Big A. 



The Chicken Fresca soft taco was tasty and fresh. The tortilla was filled with marinated grilled chicken breast, grilled onions, pico de gallo, shredded cheese and cilantro.



I couldn’t get enough of the lime fries. They were thick, super crispy and topped with a sweet and salty lime seasoning.


Honeysuckle Gelato   Twitter: @honeysuckleatl


It took a lot for me to pass up King of Pops but I was out to try something new. Honeysuckle offers made from scratch gelato and sorbet made with fine, fresh ingredients.



After eating so much food, my stomach was feeling heavy so I skipped over the gelato and went straight for the sorbet. I got a scoop of mango and a scoop of pear. When they say fresh, they mean fresh. I have never had a sorbet with the kind of flavor these had. They definitely embodied the flavor of the fruit.

Even though I did not order gelato, there was one flavor I just had to sample- waffle with maple bacon. BACON. I couldn’t resist. The syrupy waffle flavor of the gelato with the bits of maple bacon tasted just like breakfast!
 
Atlanta’s food truck community is still growing and I am glad to see it. They offer delicious, unique bites at an affordable price.