Last week we had the wonderful opportunity of having Rosco from Sam and Rosco’s Restaurant here in Douglasville to be a guest speaker in my classes. I am not exaggerating at all when I tell you that I had more administrators, teachers, and students than ever before stopping by my room to see what was being prepared. The aroma of garlic, peppers, and onions was everywhere. You can just imagine how the best Italian restaurant smells when you walk in and that’s what was permeating the entire back hall. It was amazingly good. My students were in awe of Rosco’s expertise in cooking and his life story of how he ended up in the restaurant business. He came here from the Northern part of Iran and graduated from Southern Tech as an engineer. In college he worked at many great restaurants in Atlanta such as Pano and Paul’s and The Fish Market. After graduating he taught college for a few years. As he was offered a Doctorial Program his life took a different turn and he and his college friend Sam decided to open an Italian restaurant that was named Aldo’s. That restaurant grew from one to several others in the Atlanta area. Being in the restaurant business is hard work with long hours. When both Sam and Rosco wanted to spend more time with their families all the Aldo restaurants were sold. Now they operate the one and only Sam and Rosco’s. Continue reading
I am perfectly happy having a salad for lunch or dinner. GI Joe and The Athlete just sit back and roll their eyes if we’re at a restaurant and I order just a salad. I love all kinds of salads, hot, cold, fruit, pasta, vegetables. Then add to that nuts, goat cheese, blue cheese, feta cheese, mozzarella. I will take any of the above. Oh my gosh, what about dressings? The options are endless, but the one I’m sharing today is one of my favorites. Continue reading
1st Block Kitchen 1
If you’re in a hurry making Cinnamon Rolls from biscuit dough is the way to go. It is quick to put together and taste so good. This group of students had no big problems putting these things together. A couple of groups still need to work of kneading the dough. They haven’t quite got the knack of how much to handle it to make the end product light and fluffy. But, I really can’t complain because they were all better than usual. I had none that could break out windows.
I haven’t made this in forever because I love it! It’s not good for my lose 5 more pounds diet. So why is it sitting here on my blog now you ask? Well, when your son returns home after being in California for a year and the mom has not been able to share the food love whatever the “glad your home son” wants he gets. Call it I’m home and I want all the comfort food that you can give me. When I came home from college all I wanted was my mother’s Tuna Casserole. I wouldn’t ask for her great roast beef and gravy or her famous meatloaf or even her fantastic shrimp salad. All I wanted was everyday Tuna Casserole. Well, this is not your every day Chicken Salad. It’s a little rich for every day.
Soup and chowder are a favorite of mine for several reasons. A bowl of soup on a cold day just feels good. A thick creamy chowder is so satisfying. Best of all they are better the next day. This one is no exception. It’s easy and great for a weeknight. Those of you that have never cooked with fennel should try it. And another thing leeks are so good. I never knew they were so good. Where have I been? Deb an English teacher at my school gave me the lowdown on leeks. I’m sold now. Just trust me on this, try the leeks and the fennel. You can thank me later. Then add to the pot potatoes, shrimp and corn. What else would you need? Just a little fresh parsley and the juice of a lemon to make the flavors pop.
Filed under Main dish, Soup
Being the Southern Girl that I am I have had my fair share of fried chicken, deviled eggs, buttermilk biscuits, red-eyed gravy and pimento cheese! With that said I have just made the best Southern biscuits that I have ever had in my entire life. Yes, that is correct- my entire life! Oh, my gosh you have got to make these. I am telling you that they are so good that you will skip the rest of your meal.
Get ready for the best pot roast that you has ever crossed your lips. This is not one of those fall apart roast that you cook to death and the end product does not resemble a slice of meat. This produces a tender slice of beef and the best
sauce gravy that I have ever had. This Company Pot Roast is Ina Garten’s from her Back to Basics cookbook. It is all over the blogosphere receiving raves from everyone. So whenever you want to impress company or just have a great meal for yourself this is a hit and you will find yourself making it over and over. It is fabulous!