fugler's

So, there is this establishment - yes, I am definitely not using the word restaurant, in this case - out in the country, near Marshall, Texas, where I grew up.

Fugler's.

They are kindof a legend.
Grocery store slash burger joint.

My dad calls them Bubba Burgers', because that's the only thing on the menu we ever ever ever eat there.
And yes, that's the official name.
See?

Kinda famous.
You know you are famous if you sell shirts.
And see them worn across the country.

Anyway, when you enter this literal hole-in-the-wall, delights such as these await you...

I mean, what's a deer butt and a trophy wall to entice you to eat a delicious burger??

But, let me assure you, this Bubba burger is one of the two top burgers I've ever had in my life.
No kidding.

So, if you ever find yourself in the vicinity of East Texas, go try them out.
And look up my parents while you're at it.
:)

roasted tomato and smoked mozzarella frittata

So, wondering what to do with those tomatoes we did the other day???
Here we are.


One of the best frittatas I've had in awhile.
The Sir gave it an A++.
So did the Big Boy.
He seriously ate about a quarter.
At 18 months.
And the big guy ate over half.
At 27. 
:)
So, if you have eaters like me, make a second one.
There won't be leftovers.

Roasted Tomato and Smoked Mozzarella Frittata
from My Father’s Daughter
serves four

1 tablespoon butter

1 tablespoon olive oil
2 large shallots, peeled and thinly sliced
Coarse salt
Freshly ground black pepper
6 large eggs
1/2 cup milk
6 halves (3 whole) slow roasted tomatoes, each quartered
About 6 oz lightly smoked mozzarella, cut into bite sized pieces
2 fresh large basil leaves, roughly torn

Preheat oven to 375*.

Heat the butter and olive oil over medium heat in a 10-inch cast-iron skillet. Saute the shallots until soft and just barely browned, about 6 minutes. Season with plenty of salt and ground pepper.

Meanwhile, beat the eggs and milk in a mixing bowl. Pour over the shallots. Evenly distribute the tomatoes, cheese, and basil. Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle). Stick it in the oven for exactly 8 minutes; it should be just set through. Enjoy!

gd cooking class - slow roasted tomatoes

Easy peasy.
And, oh so delicious.


This recipe is a stand-by for all those other recipes that call for roasty tomatoes.
Or, even if they don't, use a couple slow roasted tomato instead and you will have something extraordinary!

Bookmark this recipe.
You'll be coming back.


Slow Roasted Tomatoes
Serves: varies

Vine ripened tomatoes

Olive oil
Salt


Preheat your oven to 275*.

Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil and a pinch of salt and bake seed side up in the oven for 3-5 hours, or until they look nearly sun dried (the edges will be caramelized and the moisture will be almost entirely evaporated). These keep, well refrigerated in an airtight container with a bit of olive oil, for at least a week, so make a whole bunch at once.

Serve atop bruschetta with smoked cheese slices and a simple arugula salad....

or in a frittata (coming soon!)

or in a quick tomato sauce for two

or....the possibilities are endless!

gd likes

shoes shoes shoes :)

since I'm pregnant, why not accessorize with shoes :)

color!

comfort!

class!

fun!

soooo, what do you like??

guinness syrup

Happy St. Patrick's Day!!!

Let's make something fun!!

*I do, in fact, realize that it is not St. Patrick's Day today.  But, I realize this about 2 hours after this blog had already posted.  I blame the pregnancy brain.*

Guinness Syrup
Makes about 1/2 cup, or about 6 servings over ice cream
16 ounces Guinness beer
1/2 cup sugar
Ice cream, to serve

Combine beer and sugar in a medium saucepan and bring to a boil.  Reduce to a simmer and let reduce until thick and syrupy, about 45 minutes.  *Watch carefully at the end...it'll burn quickly!*  Drizzle over ice cream and enjoy!!

hawaii!

A little while ago, my darling husband got home from Afghanistan and we decided to take a little vacay in Hawaii :D

Here's our journey, as foodies :)

*I apologize for the explosion of pictures...if you aren't interested in about a gazillion foodie pics, skip this post!*

started in Honolulu, at Sorento's, Top of the "I" (where we stayed)

started with gorgeous drinks (pictured, mine, was their take on a pina colada)

a beautiful selection of appetizers:

Greek salad, tuna avocado bruschetta, short rib dumplings, seafood sausage, beef carpaccio

the view

delicious!, but a bit pricey...

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then, it was off to the pineapple plantations and the North Shore

the Dole plantation, tour, and demo

delicious pineapple ice cream!

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Matsumoto's, for the original shave ice

awesome and very refreshing!

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Turtle Bay Resort, for lunch and the view :)

veggie burger and ahi tuna tacos

good, but nothing to write home about...

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Iron Chef Morimoto's for dinner!

(can I tell you how excited I was?!?)

*sorry for the blurriness of the pictures...I didn't have my big flash.  not that I would have dreamed to use it in an establishment such as this :)*

oxtail soup, served with fried rice, scallions, cilantro, and freshly grated wasabi

"chef's sushi selection"

kakuni, braised 10 hour porkbelly, congee, and gobo

some kind of delicious sushi roll that my husband got and I wasn't paying attention, because, hello.  I got the pork belly.

haupia semifreddo, green tea wafers, coconut gelee, local honey, matcha meringue

um, hello.  culinary highlight of my life.  

more than exceptional.  the food was divine and the dessert was rated one of the top 10 dishes.  for the year.

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next, out to the eastern side of the island for the day

had lunch at the O'Club on the USMC base and then dessert was at Dave's....

fantastic homemade ice cream!  I had taro :)

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back to Waikiki for the husband's birthday dinner at Roy's

edamame for pre-appetizer and drinks for both of us :)

prix fixe for our dinners

sticky rib, chicken egg roll, rare tuna for both appetizers

macadamia encrusted mahi mahi

glazed short ribs

macadamia nut tarte

Roy's signature melting chocolate souffle

really really really good.  well priced and would most definitely return.

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off to Kauai the next day.  

an early flight meant a stop at Java Kai for coffee and breakfast...a great choice!

a huge, organic selection

mango scones

the "sharkbite" for me (raspberries and dark chocolate mocha...yum.) 

veggie scramble and tomato on bagel and sausage and potato breakfast burrito

scrumptious!

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up to Hanalei, to Tropical Taco, a cool surfer hangout

chips and salsa, huge cod taco, fish and taro "chips"

super tasty and huge portions!

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back to Waikiki for a relaxing day and dinner at the floating Pagoda restaurant

huge gourmet buffet with...well, everything!

 

good, but keep in mind that it was "just a buffet"....

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but, an exceptional buffet was the Sunday champagne brunch at the Hale Koa

anything and everything you could think of, including an awesome Hawaiian performance!

exceptional!  but I was hesitant to put it on here, considering you do have to be escorted by a military card holder to enjoy.... :/

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breakfast was too much so we skipped lunch and waited for dinner at the world famous, Puka Dog

they only have Hawaiian hot dogs and they are very unique.

from their incredible selection of Hawaiian condiments...

to their innovative way of toasting the inside of the bun, they were amazing!

very very good!  soooo glad we only had one each!  but for cheap eating, you can't get any better than this!

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the final morning was Wailana Coffee House, and their famous "Hawaiian breakfast" and coconut pancakes!

*yes, that is banana on top of corned beef.*

amazing and will be trying to replicate these pancakes asap.

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final dinner was at The House Without a Key

fantastic drinks (mine was non-alcoholic, as this was the morning we found out I was expecting!) and great, live music!

salmon over bok choy in broth, ahi tuna over pesto pasta, beef satay with jasmine rice

very good, but very pricey...

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what an amazing trip!  

wonderful memories that will last a lifetime!

a special thanks to the United States Marine Corps for taking my husband for so long that he feels guilty and takes me to Hawaii! ;)

but really to my awesome mil who watched our darling son while we escaped :)