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Strawn’s – Shreveport

294_strawn_s_front_3

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!

Menu *please note prices current as of December 2007
Breakfast and Desserts
Buttered Toast………..2.00
Bacon, Sausage, or Ham…2.25
Hot Cakes, Full Stack….4.00
Short Stack….3.50
Hot Cakes and Cream…..6.00
(two cakes with strawberries or bananas with pure whipped cream) *add chocolate chips for 25 cents!

All breakfast combinations are served with choice of hash browns or grits and biscuits or toast.

One egg with choice of bacon, ham, or sausage 4.50

Two eggs with choice of bacon, ham, or sausage 5.00

One egg and toast 3.75

Two eggs and toast 4.25

Ham Steak (8oz ham), two eggs, potatoes 7.00

“Hungry Man Combo”
2 eggs, choice of bacon, ham or sausage, and two hot cakes  7.00

Omelettes – choice of bacon, ham, sausage, or cheese with choice of three of following: bell peppers, jalapeno peppers, tomatoes, onion 6.50
(two meat 6.75)
(three meat 7.00)
Lowfat Omelette with egg whites, turkey, jal, bell pepper, onions 7.00
PIES
*As Featured in Southern Living Magazine 1994 and 2003!

Ice Box Pies, homemade with
pure whipped cream. Choice of Strawberry, Peach
(in season), Chocolate, and
Coconut……..3.25/slice
Whole Pies
(priced to go only)…13.75

SODA FOUNTAIN…………3.00
Shakes, Malts, Floats, and
Sodas, and Sundaes
(Vanilla or Chocolate)

Sandwich, Potatoes, Salads, and Dinners
Grilled Cheese………..2.25 or  Peanut Butter and Jelly….2.25
Grilled Ham and Cheese…3.25
Grilled Bacon and Cheese.3.25
Bacon and Egg on Bun…..3.50
Ham and Egg on Bun…….3.50
Sausage and Egg on Bun…3.50
BLT………………….3.25
Fried Ham…………….3.25
Fried Egg…………….3.25
Turkey……………….3.25

Hamburger…………….3.25
Cheeseburger………….3.50
Double Meat Hamburger….4.00
Double Meat Cheeseburger.4.25
Bacon Hamburger……….4.25
Bacon Cheeseburger…….4.50
Double Bacon
Cheeseburger………..5.00

Club Sandwiches with
choice of bacon, ham or
turkey AND egg or
cheese…………….6.25
Two meats or Grilled Chicken Breast with egg or
cheese…………6.75

French Fries………….2.25
Hashbrowns……………2.25

Small Side Salad………1.75
Large Lettuce and Tomato
Salad……………3.25
Chef Salad……………6.50
Grilled Chicken Salad….6.50
Chicken Strip Salad……6.50
Following sandwiches served
with choice of salad or
potatoes for $6.50

Grilled Chicken
Chicken Fried Steak
Chicken Strips
Open-Faced Roast Beef

Following dinners served
with choice of potatoes
AND salad for $7.25

Chicken Fried Chicken
Hamburger Steak
Chicken Fried Steak
Ham Steak
Grilled Chicken
Roast Beef

*when available the above dinners can be served with vegetables for an additional 50 cents

Lunch Plate…………7.00
Dinner Plate………..7.00

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Summer vegetable couscous

Mùa hè, nhiều rau quả, làm mình nghỉ đến món gì nhè nhẹ/.  Trên đường về đọc báo Food Net Work thấy có công thức làm couscous và cà tím,

hai thứ mà ông xã và tụi nhóc thích nhất nên đem ra thử/.

Couscous rất ngon nhưng cà thì báo quá, biết vậy chẳng để ya-out vào/.

~~~~~~~~~~~~~~~

<Google Translator- with some twists>

In summer, many vegetables, do you think of what dishes gently /. Read  Food Net Work magazine on the way home, shows recipes aof couscous and eggplant,

which my husband and the kiddo’s  favorite,   should take the test /.

Couscous is delicious but the eggplant  is  too rich, so not to know ya-out on /.

~~~~~~~~~~~~~

http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-couscous-with-moroccan-pesto-recipe/index.html

I edit this recipe to what I made (which depends on what is in the fridge 🙂

Ingredients

1. Store bought pesto

2. For the Couscous:

  • 4 tablespoons unsalted butter
  • Kosher salt
  • 1 onion, cut into 8 wedges
  • 1 cinnamon stick
  • 4 fresh tomatoes – chopped (from a friend’s garden :=)  )
  • 1 yellow pepper, cut into chunks
  • a bunch of Brussels sprout , chopped
  • Freshly ground pepper
  • 1 1/2 cups whole-wheat couscous

Directions

Prepare the vegetables for the couscous:

Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown.

Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot.

Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes.

Add the tomatoes, 1 cup water,and the rest of the vegetable. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes.

Remove the parsley and cinnamon.

Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork.

Top the couscous with the vegetables and pesto.

Serve with jalapeno & cheese sausage from CZECH STOP  in West, Texas:

(hint: Their kolache is really good)

http://www.czechstop.net/home.php

~~~~~~~~~~

I do not recommnded the egg plant so if you like you can check out the recipe here:

http://www.foodnetwork.com/recipes/food-network-kitchens/eggplant-with-yogurt-and-dill-recipe/index.html

Burger Rachel Ray Style

Tối qua thèm burger, tháng này báo toàn là burger, đem ra thử.

Ngon quá ngon-

~~~~~~~~~~~~~~~~~~~~~~~

Cooking burger last night using a June Rachel Ray recipe with a special twist.

The burger tasted very delicious with the mixture of crunchiness from the chips,

and the spiciness of chipotle and Jalapeno.

We ate so fast, did not have time for any pic, so here they are, from Rachel Ray website.

A note that I made a mayonnaise sauce to go with the original recipe.

This sauce was an alter version from the June Food & Wine burger recipe, which used

Worcestershire sauce instead of soy sauce, which I did not have any available.

The burger was served with the  sauce and spicy horseradish mustard.

Enjoy-

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/lunch-recipes/Kickin–Beef-Burger

Here is my twisted version:

INGREDIENTS:

  • 2-cups store-bought coleslaw
  • 3 tablespoons chopped pickled jalapeno chiles
  • 1/2 cup jarred sun-dried tomatoes, finely chopped
  • 1 chipotle chile in adobo sauce, finely chopped, plus 3 tablespoon sauce
  • 1/2 cup of mayonnaise
  • a bunch of parsley
  • 1 Tbsp red wine vinegar
  • 1 Tbsp soy sauce
  • 4 burger parties (I used BUBBA)
  • Salt and pepper
  • 4 tablespoons butter, softened
  • 4 kaiser rolls, split
  • 1 small red onion, thinly sliced
  • 20  kettle-style potato chips
  • Horseradish Mustard

Direction:

  1. In a medium bowl, combine the coleslaw and jalapeños. <This is a dry salad texture that will go on top of your burger, the Russian sauce I made, bring this up quite  a bit>.  In a small bowl, combine the sun-dried tomatoes, chipotle chile and adobo sauce.<You can make more of this, I double the original recipes>
  2. In a small bowl, combine mayonnaise, parsley, red wine vinegar and soy sauce.
  3. Preheat a grill or grill pan to medium-high.Grill the patties to your liking.  Grill the onion if you like (we did)
  4. Meanwhile, spread the butter on the rolls and grill until toasted. Adding the chips to the bottom,  spread the tomato-chipotle mixture on top. Adding the onion.n  Top each roll bottom with a patty, some coleslaw and sauces, then a roll top.