We had lunch at this shop, which is the original Strawn’s and very close to our place in Highland area, after months passing by and my husband told me every time that its is a great place to eat.
I was so tired of eating fry chicken there whenever we are back, so I’ve read lots of restaurant reviews onlin. This place have very consistent reviews across the sites, I now can understand why.
The shop are spaces and clean but simple at the same time, give you this neighborhood place atmosphere. The murals are very interesting. In this original shop, we saw one with full of local history.
The menu is simple (below) but full of good food. I ordered pancakes with strawberry and cream, the pancakes was big, and excellent texture, soft and light. salad is very basic, in case you order it. I will go back for their chicken fried steak next week, something I miss out because we arrived late (2:45PM, when the kitchen has been closed for lunch menu) I will update the blog with that information afterward.
We asked for a whole strawberry pie to go, which they did not have any. In place, they gave us free 4 boxes of all 4 types of pies, some in quarter, some in half, including strawberry, peach, banana and coconut pies. I have to say that the pies are so good that all our family jump in even those who reluctant with no sweet tooth🙂 The crust is not so sweet, cover with fruit and top with sweet creme. No wonder they got voted for number one pie by Southern Living magazine.
You got to remember this original location is opened until 3PM, with lunch menu only available until 2:30PM. They have two other locations that opened for dinner also if you are interesting in coming after 3PM. To me, this is a must stop southern eatery you have to make when you are here- Don’t forget to have a piece of pie!
Bánh xèo is a popular dish during summer when the herb is grown in full in the garden.
The dish is very good with sorrel (lá chua), a sour herb and bitter bokchoi (cải bẹ xanh),
It is much much preferred than lettuce.
The dish should be serverved hot, immediately off the stove while it is crunchy/.
In our neighborhood, where there are many of us who can take turn to make the crêpe in the
kitchen while others eat, this is great fun.
- – Jicama (Củ sắn), thinly slice into strips
- – Yellow Onion, sliced into strips
- – Green Onion, cut into 2 inches pieces
- – Slice Pork Shoulder (can be substitute by high quality bacon), cut into 2 inches piece
- – Fresh Shrimp
- – Firm Fried Tofu, sliced
- – Steam yellow bean (peeled green beans)
- Ready mix crepe mixture at the Asian grocery store (Bột bánh xèo)
- a can of coconut milk
- a bottle of beer
- cold water
- a bunch of green onion, chopped
- Olive oil
-any basic Vietnamese fish sauce recipe
1. To make the batter:
Mix the batter according to bag direction, with the following twist:
- If the bag direction indicated 3 1/2 cups of water, use 2 cups of iced cold water and
2 cups of cold beer.
- If the bag direction indicated 750 ml then use 500 ml of iced cold water and
500 ml of cold beer.
First, mix the 2 types of flour together, shift the coconut milt into the mixed flour to create a thick texture. Slowly mix in the beer/water mix above. Stir until dissolved. Add the green onion. Put this in the fridge until ready to use.
2. Prepare the filling:
– Soak yellow bean in warm water for a few minute. Put your steam on, add the bean when the water boiling and steam for a round 10 minutes until the bean is tender. The time is depend on your steamer’s size and how much bean you used. This dish does not required that lots.
– Stir fry pork shoulder briefly with salt & pepper, if using bacon, just fry bacon and pepper. It will be a few minute until the meat is thoroughly cook.
– If you use large shrimp, then cut the shrimp into half, and fry it until pink.
3. To make the crepe:
On a medium high heat, use non stick pan, with some olive oil, start a few slices of onion, green onion, tofu and pork. Fry for 30 seconds, then pour in
a laddle of the batter, enough to cover the bottom of the pan in a thin layer.
Wait for the crepe settle on the pan, about 30 secs, add the slices of jicama, yellow bean and shrimp. Cover for around 2 mins (depend on your stove).
Fold the crepe into half and serve.
Serve crepe with a variety of herb, folded together inside a large leave of bitter bok choi and dipping sauce.
The challenging of making pasta, half of the week is figuring out a new taste so everyone will not get bored. Plus on top of everything, this week we have an vegetarian in the house.
Grill Endive is cooked follow a recipe I found in Mario Batali cook book. This yummy vegetable is served as a main course for my vegetarian son.
I made pasta with 2 sauce version: vegetarian and full, serve also with grill sausages for the rest of the family. The pasta is a modified version from a Prawn Linguine from Jamie Oliver Issue 3 Magazine.
And it goes ….
– 1/4 cup of grapes oil
– Fresh marjoram
– Juice and peels of one lemon
– 5 endives, cut into 1/2 lengthwise
Mix oil/herb and lemon into a bowl,
marinate the endive in the mixture for about 1/2 hour.
Put a frying pan on hight heat, grill the endive face down for about 20 mins
until well fried like grill texture.
Serve the endives with the marinated oil. I did not actually grill this outside because of the 104 degree F heat🙂
Cooked pasta of your choice, cook to your liking🙂
– Sauce 1:
- – 1/4 cup of Olive Oil
- – 4-5 gloves of garlic, mashed and minced
- – 1 onion, chopped
- – 1 Tbsp of capers
- – a can of anchovies
- – 1 chipotle in adobe sauce
- – 100ml of white wine
– Sauce 2:
- – Olive oil
- – 4-5 cloves of garlic, mashed and minced
- – Fresh tomatoes of any kind, chopped
- – Flat leave parsley- chopped
To make the first sauce, fried Garlic/Anchovies/Onion/capers in Olive Oil until anchovies disolved.
Add chipolte, and mix for 1 minute, add white wine.
Cook intil the white wine drop in half.
Remove from heat, let cool.
Then pour the sauce into a food processor and run several rounds.
In the mean time, fri the galic for the 2nd sauce in a pan until golden brown.
Add the tomatoes, some salt and pepper. Cook about 5 minutes in medium heat
to get it to a sauce texture.
I mixed a portion of the cooked pasta with the 2nd sauce for our oldest son, who is a vegeterian
and the rest with both sauces for the family.
Note: Our family do not like cheese or sauce that overwheme with tomatoe tatse,
therefore I removed both ingideients out of the original recipes.
I used shoulder lamb chops for this dish, marinated in Greek yogurt/lemon juice/fresh mint for about 30 minutes then grill.
The Chimichurri sauce is made with instruction from NORECIPE as follow:
1/2 C packed mint
1 clove garlic pressed or finely minced
1/4 C olive oil
1/4 tsp salt
1/2 lime juiced
I put the whole things into a food processor and puree.
The whole dish is then served with pasta and spring vegetable that I got from my garden🙂
After a market research study, I came home late. This meal was cooked up in a hurry but very tasty.
I ran across the original recipe from a FoodandWine newsletter, which proved to me it is never bad
to receive food emails from different sources.
I modified the above version by:
– Substitute Mussel by clam (we have no mussel available at home at that time)
– Cook Rice
– 1 can of clam with juice, strain, reserve the juice
– 1/3 cup extra-virgin olive oil
– 6 garlic cloves, halved
– 1 medium onion, cut into 1/2-inch dice
– Large pinch of saffron threads
– 1 tablespoon dried currants
– One 1 1/2-inch cinnamon stick
– 1/4 teaspoon ground allspice (I freshly ground this spice)
– 3/4 pound cleaned squid, bodies sliced crosswise into 1/4-inch rings
– 4 scallions, white and green parts, finely chopped
Pre-cook the rice in the rice cooker (my kids did this while I was at a Focus group)
In a large, deep skillet, heat the olive oil. Add the diced onion and garlic, cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
Crumble in the saffron threads and stir in the dried currants, cinnamon stick and allspice. Add the clam and cook until all mix (about 1-2 minutes)
Add the squid and cook, stirring, until it begins to curl, about 1 minute.
Add the rice,and the clam juice, mix and cook over moderately high heat, stirring, until the rice starts to stick together, about 2 minutes.
Stir in the chopped scallions.
This was serve with Grill Flank Steak (Because one of my twin sons loves steak, the other loves seafood.
It however worked out great.