Bacon & Braids

Shabu Shabu at Tokyo Pot in Stillwater

noreply@blogger.com (Erica Tafavoti) — Mon, 09 Nov 2015 05:05:00 +0000

I'm going to let you in on one of Oklahoma's best kept secrets. You won't see a big flashy sign for it, and I even know people who have lived in the area for years who haven't seen it. But when you find it and make your first visit, I promise you'll be coming back again and again. It's tucked away on a side street in downtown Stillwater, Oklahoma. Turn down 10th Street off Main, and look for this little sign.

It's home to one of the most unique dining experiences you'll ever have - shabu shabu. Funny name, serious food technique. The name is an onomatopoeia in Japanese for the sound you'll hear when cooking your food (oh yeah, this is going to be an interactive dining experience) "swish swish".

You simply pick the meat you'd like - I always go with the large plate of ribeye, and my boyfriend always gets the lamb. We frequented this place when I went to Oklahoma State, and we've never ordered anything else in four years. I don't mess with perfection.

And if you're a vegetarian? Fear not. They have a heaping plate of vegetables that you can get instead of meat. You then choose what type of broth you'd like to cook with: spicy, sweet, or mixed. I prefer the sweet or mixed, but if you like things hot then go with spicy. I'm admittedly a little bit of a pansy when it comes to spicy food. If you're particularly tough, ask for Thai chile on the side, too.

All of their entrees come with vegetables and rice on the side. Oh, and ask for an egg. We'll get to that later. Your broth will come to a boil on a little induction burner in the middle of the table, and then you get to cooking away. If you're a first timer, your waitress will walk you through the cooking process and explain how it all works. If you're really lucky, the owner and the legend himself, Dean, will stop by during your meal and insist you try something new or spicy.

Drop in your noodles, carrots, and mushrooms first - the longer these cook, the better they get. The rest of your plate you'll cook as you go. The meat at Tokyo Pot is sliced crazy thin, so it cooks up in just a few seconds. Grab a slice with your chopsticks and "swish swish" in the broth until it's the right amount of done for you. Then it goes for a quick bath in the ponzu sauce and directly into your mouth. You'll probably groan with satisfaction after your first bite. Don't be ashamed, it's normal.

The cooking process may seem overwhelming at first and yes, you will drop things in the broth and have to hastily rescue them from doom (That's what the slotted spoon is for.) But after a few visits, you'll be a pro.

And you know what pros do at Tokyo Pot? They eat their eggs like this.

If you ordered an egg at the beginning, you'd probably be shocked when your waitress brought out a bowl of raw egg. What the hell are you supposed to do with that?

Grab your rice spoon, then dunk it in the egg so it's soaked. Then, dip your spoon in the broth to heat up the egg and eat it. It's weird. Your mouth and brain will be completely confused. Why did you just eat raw egg and rice? And how did it taste so good?!

What I love most about Tokyo Pot is that it's a totally interactive food experience. You can't just mindlessly shove food into your mouth while checking Instagram with your other hand here. You're engaged with your food and the people you're enjoying it with. You share pots of broth with friends and family, and you'll argue about who stole all of the noodles from it. Some of my best memories from my time in Stillwater were spent swishing away at Tokyo Pot with the best of friends. Stop in when you're in Stillwater and tell them Bacon & Braids sent you. Hell, make a trip to Stillwater just for Tokyo Pot. You won't regret it.

Brunch at Park on Fremont - Las Vegas

noreply@blogger.com (Erica Tafavoti) — Thu, 29 Oct 2015 19:10:00 +0000

In my previous trips to Vegas, I haven't wandered too far off the Strip. But the city is full of wonderful food (ask any local and they'll tell you - none of it is on the Strip.) So I decided to find a Sunday brunch option that was worth the trip to old Las Vegas. After discovering Park on Fremont and immediately seeing "Fried Mac and Cheese Balls" on the menu, I was in. I called to make a 12:30 reservation and hopped in an Uber down to Fremont Street. When you see the giant martini, you're in the right place.

Park on Fremont has an adorable patio and primarily outdoor seating, but lucky me, I managed to visit on a day it was pouring down rain. But the interior is just as stunning. I always appreciate a restaurant where it seems like everything was chosen for a reason. From the decor behind the bar to the Trivial Pursuit cards on every table, Park is definitely one of those places. While I waited for a table, I sat at the bar for a strawberry bellini while admiring the interesting taxidermy on the walls.

Of course, it wouldn't be brunch without mimosas. They have a steal of a bottle special. $20 for a jug or orange juice and a bottle of sparkling wine (and it isn't Cook's!)

Of course, I had to start with the fried mac and cheese balls. These were the HIGHLIGHT of the meal, hands down. Crispy, gooey, and delicious, I burned my fingers and mouth on my first bite but it was worth every minute.

I sacrificed a bit of my fingerprints to photograph this piping hot mac and cheese ball. But you guys deserve this view. Does it seem a little excessive to dip fried mac and cheese into more cheese? Yes. But this is Vegas, after all.

For a meal, I got the brunch Monte Cristo. Bacon, egg, and cheese, sandwiched between French toast and served with syrup. I'm more of a fan of the traditional Monte Cristo pairing of jam, but this was also delicious.

My boyfriend got the Chilaquiles, served with steak and eggs. Super spicy, but that sour cream cools it off a bit. My boyfriend hates (and I mean hates) sour cream, but even he admitted that it was great on this dish.

If you didn't take an aerial shot of your meal, did you really brunch?

Here are a few more snaps of the decor in Park on Fremont. I love every bit of it.

Although I think this sign in the bathroom may have been my favorite part.

Altogether, it was a wonderful, boozy feast. I will admit, I still regret not adding the garbage fries to my meal. But that just gives me another reason to head back on my next trip. And I'll cross my fingers for better weather!

Sweet Chipotle Orange Salmon

noreply@blogger.com (Erica Tafavoti) — Sun, 11 Oct 2015 15:47:00 +0000

When I first met Jamie, I was not that into seafood. If it was battered, fried, and served with chips, I was in, but other than that I was skeptical. But then, he made me this incredible dish. I couldn't believe how simple it was to prepare (seriously 5 ingredients) or how quick you can get it on the table. It's the perfect dish for those days where you worked late or are just too exhausted to cook, but you can't take the thought of eating out again. Here's how to make sweet chipotle orange salmon in just 20 minutes.

Start with your salmon filets. This was just for the two of us, but this recipe scales easily if you're cooking for a crowd. I always keep a stock of frozen salmon in my freezer just for this dish, but if you're #blessed to live on the coast with fresh seafood, I bet this would be even better. Don't judge me if my salmon filets look depressing. That's the pain of living in the middle of the country.

Sprinkle them with a couple tablespoons of brown sugar, pressing it into both sides of the salmon.

Shake on a hefty dousing of chipotle seasoning. I use this one from McCormick. Be sure and get both sides seasoned well. While you're preparing this, turn on a nonstick skillet to medium-high.

Drizzle in some olive oil to coat the bottom of the pan.

Set your salmon filets in the pan. These will need to cook about 5-8 minutes on the first side. I like mine pretty blackened, but you can check and decide how crispy you want it. The sugar will brown and stick to the pan, but don't worry, that's how it gets good.

Flip your salmon over and cook for a few minutes on the other side. Then, pour in your orange juice. This can be as cheap or high-quality as you like. I don't judge. I use the low-carb Tropicana because I'm fancy like that.

Cover for a few more minutes and let the orange juice reduce and infuse into your salmon. We always serve this with some pan fried green beans and garlic quinoa, but it would be awesome with a salad or risotto. Each filet of salmon packs in over 30 grams of protein, so it's an awesome centerpiece for a healthy dish that doesn't suck.

Recipe: Sweet Chipotle Orange Salmon

Serves two

You'll need:

2 salmon filets

2-3 tablespoons brown sugar

A few shakes of McCormick's Chipotle & Garlic seasoning, or any other chipotle seasoning

2/3 cup orange juice, or more, depending on the size of your pan

Olive oil for cooking

Lay out your salmon filets and sprinkle on your brown sugar, pressing it into both sides. Sprinkle on your chipotle seasoning to both sides.

Turn a medium-sized skillet over medium-high heat, then drizzle in a few tablespoons of olive oil when it's hot. Lay your filets in the pan, and let them cook for 5-8 minutes on the first side, depending on how crispy you like your fish. Flip them and let cook for 2 more minutes. Pour your orange juice into the pan, then cover and let the orange juice reduce and infuse for a few more minutes. This is great served with green beans and some garlic quinoa, but also would pair well with just about anything. Enjoy!

All Fried Everything at the Oklahoma State Fair

noreply@blogger.com (Erica Tafavoti) — Sun, 27 Sep 2015 23:47:00 +0000

Fall is my favorite season. Pumpkin everything, Halloween costumes, and cool temperatures (which also means leggings!) I also love the event that kicks off the Fall season every year - the Oklahoma state fair.

Some people have a love hate relationship with the fair. They dread the crowds and interesting characters that tend to come out. Not me. I have lots of love for this event. I dig the neon lights, incredible people watching, and of course, all of the fried food. Here are some snaps of one of my favorite Oklahoma traditions.

We kicked off our fried food feast with fried jalapeño cheddar poppers and bacon cream cheese on a stick from the Wisconsin cheese stand. The poppers were delicious, but the cream cheese definitely wasn't one of my best choices.

You can't go wrong with a famous Dan's Indian Taco. There's stands all over the fairgrounds and the lines are always long, but it's so worth it. Crispy, airy fried bread topped with beans, lettuce, sauce, and tons of cheese.

A new food available this year was fried banana pudding. While it was definitely delicious, it wasn't really fried banana pudding. It was a pastry wrapped fried banana served with pudding and whipped cream. They definitely get points for presentation, though. Most fair food pictures just look like giant blobs of batter.

I actually skipped the turkey legs this year, but man they were tempting. You could also get a bacon wrapped turkey leg if you wanted to get a little extra carnivorous.

While this isn't from the famous cinnamon roll booth at the fair, this was pretty damn good. It came piping hot, fresh out of the oven and covered in sticky pecans. Yum.

I went back for one of my favorites from last year - deep fried cheddar bacon mashed potatoes. These might have been my favorite thing this visit. You will burn your mouth on these delicious inventions, but you will love every second of it. You will dip it in more ranch and keep on suffering and enjoying it at the same time.

Now when the sun goes down, the real magic happens. The carnies get louder and the lights get brighter. Having a 6'6" boyfriend means constant yells of "Hey tall guy! Win your lady something nice!"

I also got to spend the evening nomming with my favorite guy. 4 years together, and 4 trips to the State Fair, there's no one I'd rather overeat myself sick with.

Boston Wanderings - Freedom Trail and Sam Adams Brewery Tour

noreply@blogger.com (Erica Tafavoti) — Fri, 18 Sep 2015 22:06:00 +0000

I fell in love with Boston on my first visit. Living in Oklahoma, there's a few specific things I appreciate about the city. 1. The harbor - I love being by the water, and living in the center of country, I don't get to see it much. 2. The history - You're lucky to find a building in Oklahoma that's 100 years old. In Boston, there's casual signs all over the place stating what historical events took place there. A quote from my tour guide, "Do you see that Chipotle over there? It used to be a book store where Nathaniel Hawthorne and Charles Dickens hung out." 3. The beer - Everyone drinks it and there's a bar on every corner. It's truly an amazing city. Here are some highlights from my first full day.

P.S. I hope you'll notice a little something different in this post - my image quality! I received a new camera for my birthday. It's a Sony DSC-RX100M III. I'm in love.

Since it was my first time in the city, I had to nerd out during the day and take a Freedom Trail guided walking tour. We took the reverse tour, which starts at Faneuil Hall every half hour, starting at 10:30 am. Each tour takes 90 minutes and you cover a lot of history. We followed our trusty guide, Miss Judith Sargent Murray, and she walked us through our country's history. I can't recommend these tours enough. The guides are all charming and informative, and I guarantee you'll learn something new.

The Park Street Church, home to much "hellfire and brimstone" back in the day.

King's Chapel, next to the first public school in the US. This building now houses a Ruth's Chris Steakhouse. Sometimes capitalism fails us.

The Granary Burying Ground, where Sam Adams, Paul Revere, and John Hancock are buried, to name a few.

After walking through the city back in time, it was time to sit and enjoy a few brews! We hopped on the T down to Jamaica Plains to visit the Samuel Adams Brewery. The tour is brief but entertaining, as the facility is mainly used for research and development instead of brewing. If you decide to go, I hope you get Audrey as your guide. She's amazing.

After the tour, you can hop on a trolley to historic Doyle's. The bar has been around since 1882, and when you visit after the brewery, you get to keep a Sam Adams glass!

Whatever you get, try the onion rings! I'm an onion ring snob, and these are solid. Flakey and crispy just like they should be.

We swung back by the famous Omni Parker House toward the end of the day to try some Boston cream pie where it was invented. Like everything else in Boston, this hotel has history. It's the country's longest continually operating luxury hotel. Ho Chi Minh and Malcolm X used to work here, and it's where John F. Kennedy threw his bachelor party!

Tip: The more formal restaurant in the hotel closes between lunch and dinner, but the bar above the lobby serves it all day.

Truly a day full of Boston history and some classic food and brews. Safe to say I'm in love with this city. I can't wait to return.

H&8th Night Market in OKC

noreply@blogger.com (Erica Tafavoti) — Mon, 03 Aug 2015 03:48:00 +0000

Food trucks are one of the greatest things to happen to innovative dining. And the biggest food truck meet-up in Oklahoma - H and 8th, is one of the greatest things to happen to Oklahoma City. The last Friday of every month from 7-11 PM, dozens of the state's tastiest food trucks gather around Hudson and 8th Ave. in Midtown Oklahoma city to sling their favorite dishes. There's live music, cold beer from local brewers, and some of the best people watching you can find.

I've attended H&8th several times over the last two years and though I haven't been able to try everything, I've tried a lot. Here's a list of my favorite dishes and trucks to try the next time you visit. The trucks rotate each month, so be sure to check out the monthly map here.

If Off the Hook is at H and 8th, you have to try their seafood wontons. However, they do take quite a long time to get your order through. I would stop there first and put your order in, then head to a truck with a shorter line if you need to curb your hanger. Their wontons are creamy, crispy, and full of flavor and served with an amazing sauce. Sorry for the picture quality, these were eaten late into the night.

The guys at Buttermilk Southern Sliders are usually parked over by Industry Flea at 10th and Hudson. Since they're a little out of the way, the line is usually manageable and they serve up biscuits pretty quick. Get the fried chicken biscuit, trust me.

If you're craving something sweet, the apple compote will blow your mind. It's served with graham cracker crumble and a goat cheese spread. It's the perfect combination of sweet and tangy.

If you're looking for something totally unique, check out the empanadas and bacon bombs from Masa Tulsa. My favorite empanada the Colombiana, which is beef, pork, and potatoes, but I recommend mixing and matching to try all of them. The bacon bombs are shrimp stuffed with cheese and green chilies, wrapped in bacon and served with a tangy chipotle barbecue sauce. How could you go wrong with that?

If you're craving a juicy burger, head over to El Reno Onion Burgers. Don't worry about filling up on it, they're the perfect portion for food truck grazing.

The best part of H&8th for me? All of the wonderful dessert options! You can get an ah-mazing crepe from the friendly ladies at Crepe Brewers.

My favorite is the Biscoff Beauty - a cookie butter, pretzel, and coconut flake filled crepe topped with whipped cream.

If you're looking for something a little cooler, an ice cream from my favorite place in the city, Roxy's, can't be beat. My favorite flavor is strawberry, but their cookie sandwiches are a solid choice as well. (I'm cheating with this picture. It's actually from Premiere on Film Row, not H&8th, but it was such a good one I had to share it here!)

If you're too stuffed with burgers and wontons for a heavy dessert, try a popsicle from Epic Pops. My favorite is their gummy bear flavor. It's tart, sweet, and filled with real gummy bears.

These are just a few of the dozens of food trucks available to try at H&8th. I look forward to it every month to try some of the best food the city has to offer. What are your favorite trucks to visit? Leave a comment below or send me a Tweet and let me know!

Wild Horse Mountain Barbecue - Sallisaw, Oklahoma

noreply@blogger.com (Erica Tafavoti) — Tue, 21 Jul 2015 18:51:00 +0000

While I tend to stray toward restaurants with a massive cocktail list, a wide menu, and flattering lighting, sometimes it's the biggest hole in the wall joints that hit the spot. After visiting my boyfriends family in Eastern Oklahoma, we turned off Highway 59 near Sallisaw, Oklahoma to stop by a barbecue joint that I was told we couldn't miss, Wild Horse Mountain.

Their building is a cross between your crazy uncle's cabin and the setting for a horror movie set in a forest somewhere. But somehow, it works.

You're greeted inside by signed pictures of Oklahoma's finest rodeo queens. If it's good enough for a queen, it's good enough for me.

Their menu is simple, no fancy slaws or salads like I'm used to at a barbecue joint. Just meat - beef, pork, and chicken, and beans.

We went for the beef plate and a quarter chicken, with the medium sauce (I'm no baby! But also not a fan of barbecue sauce that "hurts".) We got our food to go as we had our dog in the car and it was Oklahoma in July, so pardon the styrofoam packaging.

Like I said before, nothing fancy. But MAN, those beans. I'm not particularly a fan of barbecue beans, and slaw is usually my side of choice, but these were something else. They were spicy and rich, with a chili type kick at the end. I can see why they don't offer any other sides. They clearly have this one down.

The sliced beef was a little dry, but luckily the barbecue sauce that was with it was delicious, so we were drowning it in sauce anyway. The ribs were fall off the bone tender. But my favorite meat?

That chicken. The skin was crispy, smokey, and flavorful, just like barbecued chicken should be.

The meat inside was perfectly smoked and juicy, and paired perfect with the barbecue sauce. I would probably opt for two of these and pass on the beef next time. It was that good.

Next time you're heading east out of Oklahoma (or whatever reason you may find yourself near Sallisaw) stop in to Wild Horse Mountain Barbecue and get a little taste of what this part of the state has to offer. You won't find any mason jar drinks or pretty plating, but you will find some damn good barbecue.

Crispy Fish Tacos with Cilantro Lime Slaw

noreply@blogger.com (Erica Tafavoti) — Mon, 06 Jul 2015 00:03:00 +0000

Nothing says summer like fish tacos - crunchy, fried fish with fresh vegetables, cheese, and a spicy sauce. This has been a restaurant staple of mine for the last few years, if it was on the menu somewhere I was probably ordering it. After much trial and error, I've come up with a foolproof recipe for homemade, beer battered fish tacos, complete with a tangy slaw and a kickin sauce. It's perfect for entertaining and will impress even the biggest taco snob in your life.

You can't have a fish taco without slaw. This one is simple and light, without any heavy cream dressing. To start, chop up half of a red cabbage into thin slices. Then, add a big handful of roughly chopped cilantro. Squeeze in the juice of two limes, then drizzle in a few tablespoons of olive oil and apple cider vinegar. Toss it altogether, and throw it in the fridge.

Now for the fish. Cod is my go to for these tacos. You want something solid, not flaky, or your fried fish nuggets will fall apart and you'll be stuck with a big battered mess. Halibut would also be a good choice. If you have to use frozen fish, no worries! Just be sure to blot the fish well after it's thawed, or the excess moisture will cause major grease splattering. Trust me, I've been there. About a pound of cod will serve 4-6 people. You'll want to cut it into small, few inch nuggets.

Heat a half inch of vegetable oil in a large skillet over medium heat. You'll want the oil around 360-375 degrees. While your oil is heating up, you can start in on your batter.

You'll need just two ingredients, beer and flour. I used Dos Equis this time, but I've also used Belgian wheat beers as well. Any kind will do. Start with a cup of flour and start whisking in your beer. You'll need about a cup. Drink the rest (duh).

Season the batter with salt and pepper, then start coating your cod. When your oil is up to temp, drop in your cod a few pieces at a time. Fry for 4-5 minutes, turning once or twice. Remove them when they're golden brown, and drain on paper towels.

Warm up some tortillas, then make yourself a little taco bar. My personal favorite toppings for these are slaw, feta cheese, avocado, and chipotle mayo. Finish it with a squeeze of lime, and these are tough to beat.

Recipe: Crispy Fish Tacos with Cilantro Lime Slaw

For the slaw:

Half a red cabbage, thinly sliced
A handful of cilantro, roughly chopped
1-2 tablespoons olive oil
1-2 tablespoons apple cider vinegar
Juice of 2 limes

Mix all of the ingredients together in a large bowl. Refrigerate until needed.

For the tacos:

1 pound cod, cut into few inch nuggets
Vegetable oil, for frying
1 cup flour
1 cup beer
Salt and pepper to season

Coat a large, heavy bottomed skillet with half an inch of vegetable oil. Heat over medium high heat, keeping an eye on the oil. You'll want it to be about 360-370 degrees.

Put flour in a large bowl, and whisk in beer. The batter should be thick enough to drizzle off a spoon, about the consistency of thin pancake batter. Drop in your fish, coating evenly, then place them a few at a time into the hot oil. Turn once or twice, until all sides are golden brown. Drain on paper towels.

Heat tortillas for the tacos. Top fish with slaw and desired toppings, such as pico, guacamole, feta cheese, and chipotle mayonnaise (I just blend mayo, chipotles in adobo, and minced garlic together). Enjoy!

Anchor Down OKC in Deep Deuce

noreply@blogger.com (Erica Tafavoti) — Wed, 01 Jul 2015 12:41:00 +0000

There's a new project in the Deep Deuce District of Oklahoma city. If you've been in the area in the past few months, you've probably seen these weird shipping containers and thought, what the heck is that?

These bright metal rectangles are the new OK Sea project, a multi-use development created from 17 shipping containers that will hold 4 different businesses - a retail area, two offices, and the first tenant to open, Anchor Down, a gourmet corn dog shop and bar from the chef behind The Mule.

We stopped in today for their first dinner shift to check it out. It's a great place for a quick, casual bite, with a small indoor seating area and bar.

But the patio is where the action happens. It's a small but buzzy little area, that's completely shaded in the evening. Of course, it's Oklahoma in the summer so you'll still sweat, but the ambiance is worth it. You'll notice as soon as you take a seat what you're supposed to do next.

They have a great selection of beer cocktails - my favorite. I went with the Scrimshaw Radler, a scrimshaw Pilsner topped with grapefruit soda and orange.

Refreshing and delicious, just the right amount of tart. My boyfriend went with his go-to, an old fashioned. It has a little bit of a twist, made with raspberry preserves instead of muddled cherries.

There's two different types of hush puppies for appetizers - a jalapeño cheddar topped with queso, and a sweet option with preserves. Well, maybe the sweet one was a dessert. We got the jalapeño cheddar option.

They totally nailed the perfect hush puppy consistency. They're the perfect density with just the right amount of crunch and chew, packed with stringy cheese and bits of jalapeno mixed right in. Highly recommend.

For our mains, I got the Bird Dog, a chicken sausage dipped in their signature onion batter and deep fried, served with onion dip and whole grain mustard on the side.

This ain't your state fair's corn dogs. The sausage is flavorful, and the chicken gives it more of a chew than a pork of beef sausage. Also, I'm not a big mustard fan...as in, I hate it. But I tried this with the mustard and was definitely a fan. Their mustard is sweet and hot, without an overpowering vinegar taste.

We also tried the Wild Dog, which is "whatever they can get their hands on." We later found out that day's Wild Dog was a wild boar sausage served with a ghostpepper ranch. It was super peppery with a kick, but also awesome. All of their corn dogs are served over a bed of their house chips. Vegetarians and vegans, there's even some options for you! Though there's only 6 corn dogs to choose from altogether, there's a cheese option and also one made with vegan sausage. Even as a huge carnivore, they sounded delicious.

Anchor Down is a great place for a quick, inexpensive dinner or late night (drunk) snack. They're open from 4 pm til 2 am Tuesday-Saturday.

Come for the patio, stay for the drinks, eat all of the corn dogs. Plus, you'll get a great little view of downtown if you take a stroll around the neighborhood after.

Anchor Down is located at 30 NE 2nd St. in the Deep Deuce District of Oklahoma City. They currently have a dog-friendly patio, and there will soon be a dog park right next door, which I love. Check them out, and tell them Bacon & Braids sent you!

The best pizza in OKC (and it's from a truck)

noreply@blogger.com (Erica Tafavoti) — Wed, 17 Jun 2015 03:47:00 +0000

I told you in my last post about my love affair with ice cream. Now let me tell you about my other major food love: pizza. Just like with ice cream, I don't discriminate. I'll eat the fanciest, truffle topped pie one day, then demolish half a large Papa John's pizza the next. But while I believe that even bad pizza is better than no pizza, there are some times when you just want the best. And if you're looking for the best pizza in Oklahoma City, look no further.

That's right, it's from a truck. I've been a long time fan of Saucee Sicilian, ever since visiting their truck at H & 8th last summer. It was rush hour and I waited almost 45 minutes for my pizza. I remember complaining the whole time I had to wait, I mean 45 minutes for a pizza?! But then, something changed. They called my name, I took my first bite into that pie, burning my mouth and fingers in the process, and I've been a convert ever since.

So what makes Saucee so special? For me, it's the crust. As your pizza cooks for 90 seconds in a 1,000 degree oven, the crust turns into a perfect combination of chewy and crispy, with the perfect amount of char on top that makes it rustic and utterly Instagram-able. On my last visit to Saucee Sicilian at the OKC Farmers Market, I also tried the focaccia for the first time. It has all the amazing qualities of a great Saucee crust, topped with olive oil and rosemary. There's really no better appetizer for your carbs than more carbs, right?

Now onto the main attraction: that pizza. On my last visit I tried the Tusa, which will make you cry chili-oil tears of joy. It's Nonna's red sauce and mozzarella, topped with Italian sausage, capicola, mushrooms, and chili oil. It's got a kick. I'm not sure if it was the chili oil or the 90 degree weather, but I was sweating after just a few bites.

Let's take a closer look at those toppings.

I also tried the Genovese: Nonna's red sauce, mozzarella, mushroom, artichokes, caramelized onion, olive, and garlic. This pizza will take you right back to Italy. If you've never been, this is what it tastes like.

One of the things I love most about Saucee Sicilian is its simplicity. There are places out there that top pizzas with pears, prosciutto, and some rare mushroom you've never heard of, but this is not that place. They keep it simple and delicious. When I talked with Gannon Mendez, one of the owners of Saucee Sicilian, he put it simply, "It's great pizza the way my grandmother made it." Trust me, she knew what she was doing. And I'm so glad they kept it that way.

You can keep tabs on Saucee Sicilian through their Facebook and Twitter pages, and you'll usually catch them in Midtown at Bleugarten a few times a month!

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Roxy's Ice Cream Social

noreply@blogger.com (Erica Tafavoti) — Sun, 14 Jun 2015 02:05:00 +0000

There's no dessert I love more than ice cream. Any kind will do, really...vanilla, strawberry, chocolate chip, gelato, sherbet. I don't discriminate. I love it all. So once I heard that Roxy's Ice Cream Social, the food truck that's home to my favorite salted caramel ice cream ever, opened up a brick and mortar store in the Plaza District, I had to check it out.

From the outside, you can already tell that they went for the kitschy, classic ice cream parlor decor.

Blue sky ceilings, ice cream decor, and plenty of pink to go around.

And my favorite piece of decor, a painting of Roxy's namesake. So cute. I think I need a Sam Douglas original of my dog, Chuy, in my living room.

Now on to the important part of this place: the ice cream! One glance at the menu and I knew what my boyfriend would be getting: an orange Dreamsicle float. It's a huge scoop of their handmade vanilla bean ice cream, topped with orange cream soda. Delicious.

Normally I'd go for a super sweet chocolate concoction of some sort, but on this 90 degree day, nothing sounded better than orange sherbet.

If you find yourself in the Plaza District (and if you never do, you should re-evaluate your life) definitely check out Roxy's for dessert! Go for the ice cream. Stay for the cookie sandwiches. Check out their homemade sodas while you're at it. You won't be disappointed.

Refurbished finds at Verdigris OKC

noreply@blogger.com (Erica Tafavoti) — Sat, 06 Jun 2015 16:21:00 +0000

While walking around H & 8th Night Market last weekend, we came across one of the most interesting stores I've ever been in. It's filled with refurbished, refinished, and re-purposed goods of all kinds. It's the kind of place you want to take your grandmother so she can tell you what half the things in the store are, and how she can't believe they're popular again.

It's called Verdigris, and it's owned by two sisters with better taste than I can ever hope to have. You're just going to want all of the things in this store. I found myself fantasizing about how I'd decorate my brownstone townhouse in Brooklyn with this stuff, only to remember I live in Oklahoma. This place will have that affect on you.

One of my favorite things in the store is all of the giant decorative letters.

It was hard to say no to this giant E, but I thought that would be just a bit too egotistical in my living room. Maybe someday, when I have taller ceilings.

My brother and his wife left with this amazing railroad cart coffee table. Awesome, right? I love rustic things like this paired with more contemporary pieces.

No matter if you're into the rustic or dainty, you'll find something here that's your style. They get new pieces in every week, and everything is constantly shuffling so you'll see a whole new variety of things every time you come in.

You can stop by Verdigris on 7th St. in Midtown, Oklahoma City, just down the street from Ludivine. Pop in one afternoon and dream about decorating your entire house with all of the beautiful object in this store. You'll probably find a few things you can't live without!

If you stop in, Tweet your pictures to me! I'd love to see what you found.

Jax Soul Kitchen

noreply@blogger.com (Erica Tafavoti) — Tue, 02 Jun 2015 03:55:00 +0000

Confession time: As adventurous as I am when it comes to food, I'm just not that into Cajun food. I know, it's like foodie blasphemy. Don't get me wrong, when I've visited New Orleans I've had some wonderful meals, but when it comes down to classic Cajun dishes like jambalaya and gumbo, they just aren't my cup of tea. However, I'm always willing to try something that may change my mind. I visited Jax Soul Kitchen in Norman, Oklahoma this past weekend to give it a go and see if they can change my mind.

Spending 4 years in Stillwater, Oklahoma, I've been trained to avoid Norman unless absolutely necessary. When I saw the words "Seafood fondue," on a Yelp review, it was officially necessary to pay a visit.

There she is in all her glory. Creamy shrimp, crab, and scallop dip served with toasty bread. Easily the highlight of the entire meal. The dip was rich without being too greasy, and it's hard to complain about anything when you're scooping stringy cheese into your mouth with carbs.

We also tried the onion rings with remoulade. I'm a bit of an onion ring snob really, and it seems so many restaurants don't do them right. These passed my test. Crunchy. Flaky. Salty. Really the only qualities a good onion ring needs. Pro tip: Dip your onion rings in the seafood fondue. Because health.

For an entree, I stuck with a pretty tame choice, the smoked and fried shrimp po'boy with fries. You can really taste the smokiness is the shrimp, so if that's your thing, you'll love it. There was bit too much bread for my taste (words I never thought I'd say) but overall it was tasty! The fries were seasoned nicely and crispy. When I go back, I'll definitely check out the Creole loaded fries, which is these bad boys loaded with all sorts of toppings.

We also tried the "dirty mac," which is mac and cheese with peppers and Andouille sausage.

Jax is a great stop in the metro if you've got a craving for Cajun food. They also have a decent beer and wine menu, so I'd definitely come back for appetizers and drinks since those were my favorite part of the meal. You can check out Jax on Campus Corner in Norman.

Midtown Brunch: Waffle Champion

noreply@blogger.com (Erica Tafavoti) — Wed, 27 May 2015 20:03:00 +0000

There are some brunch spots in the city that are full of "ladies who brunch." You know the type - clutching an oversized designer bag in one hand and a mimosa in the other. Though the food at these places is nearly always amazing, you feel the need to get dressed up to dine there. And I don't know about you, but generally the last thing I want to do on a Saturday at 11 am is get dressed up. For those days, you need a come-as-you-are brunch spot, and there's no better one in Midtown Oklahoma City than Waffle Champion.

What started as a food truck in 2011 has evolved into a staple and Instagram favorite in the city. You simply can't go to Waffle Champion without snapping a few pics and letting everyone know you stopped in. Their limited hours (Tuesday-Sunday 7am-2pm) means they're nearly always busy. Plan on going 20 minutes or so before you're absolutely starving,because there will likely be a bit of a wait.

They've got a simple menu of 2 different kinds of waffles: Liege, which is a sweet Belgian style waffle, and Classic, which is more like what your mom made you for breakfast, except better (Shh, I won't tell her if you don't.) You pick your waffle, then you pick your toppings. There's savory, like bacon, egg, and cheese, pulled pork, fried lobster, or my favorite - crispy fried chicken. There's also sweets like cream cheese, chocolate, and fruit. Then you pair your waffle with an order of waffle fries. This isn't optional. Well, technically it is, but you don't want to miss out. Their crunchy fries dipped in house made truffle mayo is my definition of heaven. Round off your order with one of their specialty milkshakes. I got peanut butter cookie, a May shake of the month. I'm not exaggerating when I say it was literally peanut butter cookie in liquid form. A-maz-ing.

Peanut butter cookie shake.

Crispy fried chicken on a classic waffle, with crispy leeks and Tabasco honey. Yes, you read that right. Tabasco honey. I'm ashamed to say in all my visits to Waffle Champion, I have never ordered anything else. I just can't quit this.

Waffle fries, and a weekly special, Buffalo chicken with bleu cheese slaw.

Pit ham with havarti cheese, fried pickles, and maple mustard. As you can tell by now, Waffle Champion kills it with their condiments.

Migas, which is turkey chorizo, free range egg, cucumber relish, queso cotija, creme fraiche, with a crispy corn tortilla.

Classic bacon, egg, and cheese, with thick cut bacon and cheddar.

Long live waffles.

Waffle Champion is located at 1212 N. Walker Ave., next to the Ambassador Hotel in the heart of OKC's MidTown district. Check them out!

Kitchen no. 324 and Plenty Mercantile

noreply@blogger.com (Erica Tafavoti) — Mon, 18 May 2015 02:05:00 +0000

Saturday was one of the best days I've had in Oklahoma City. After weeks of my boyfriend and I never sharing a day off work, we finally had a Saturday to get out and enjoy the city. We woke up late, and spent 30 minutes on our phones in bed researching the best brunch spots in the city. Doesn't everyone do that on weekends, spend at least half an hour on your phone while trying to convince yourself to get out of bed? Just nod and agree. Don't make me feel like a bum.

I tweeted at a few downtown organizations for brunch recommendations, and got a few places to choose from. I told my boyfriend, "You know, if just one of these restaurants would take the time to Tweet at me, I'd choose them over all the others in a heartbeat." Then, bing! I got a Tweet from Kitchen no. 324 saying they'd love to have us in for brunch. So we spruced up and went in around noon to see what they were offering.

I've been into this place before for dinner and had a wonderful experience. They've got great cocktails, innovative "comfort food" type entrees, and a really stunning interior with comfy seats.

I went for the Kitchen Green Eggs and Ham, which is an English muffin topped with arugula, prosciutto, and two poached eggs, served with their crispy gold potatoes.

Jamie ordered 2 entrees (surprise, surprise) and went with the chef's special, two pulled pork tacos topped with pico and a creamy dressing, and their chorizo biscuit and gravy.

And of course, you can't have brunch without a mimosa or two.

What really sets Kitchen no. 324 apart from other brunch spots is their bakery selection. If you're a sweets lover, you need to stop by ASAP. They've got donuts, croissants, cakes, and cookies that will make you drool. The earlier you get there on the weekend, the better the selection is! We went with a lovely little red velvet cake.

Raise your hand if that cake is more attractive than you. *Raises hand*

P.S. Don't forget your Keep it Local OK card for 10% off!

After stuffing ourselves, we headed down to Automobile Alley just a few blocks away and stopped in at what I think is one of the most adorable shops in the whole city: Plenty Mercantile.

This has to be one of the most well thought out stores I've ever been in; it's like every single piece was put there for a reason. Just being in this place makes you happy. They sell all sorts of home goods, from candles to books and wall art.

They also have lots of adorable treats and accessories for the four legged children in your life, like these cute leashes from Harry Barker.

And also fun little toys for your two legged children.

Everything in the store has the right amount of personality and character. You'll want to touch everything in the store (and take it home!) It's the perfect place to find a gift for that person who's hard to please. You know who I'm talking about.

They have a great selection of bar knick knacks and men's accessories, such as my boyfriend's favorite: beard oil. Stop by before Father's Day (hint: it's June 21st) and you'll find a unique gift for your dad, whether he's the outdoorsy, grilling, sharp-dressing, or drinking type.

The best part of shopping at Plenty Mercantile is that you can feel good about any purchase from the store. They seek out sustainable companies that are improving the world. No sketchy underpaid labor practices, just quality products made by quality people. Stop by and see!

Spinach, Mushroom, and Goat Cheese Frittata

noreply@blogger.com (Erica Tafavoti) — Mon, 11 May 2015 04:05:00 +0000

There's a few key components to a really great brunch: something sweet, like waffles or a pastry, mimosas (served in a mason jar, like duh) and something really savory, comforting, and filling. I whipped up this easy frittata for that last component of a wonderful Mother's Day brunch this weekend. We paired this frittata with Belgian waffles, the best breakfast potatoes ever, bacon, sausage, and of course - (mason jar-less) mimosas.

Here's the all-star cast of this dish:

You'll also need a cast iron or other oven-safe skillet. This dish starts on the stovetop and finishes up in the oven at 350 degrees to set. To get started, heat up some olive oil over medium high heat in your skillet and drop in your garlic and onions. Let that sizzle for few minutes, then cover for a few more. This will help your onions get nice and soft. Then, add in your mushrooms, stirring frequently. Let these cook for a few minutes, and add the spinach.

Once your dish looks like this, throw your vegetables in a bowl and set aside for a minute. Lower the heat to medium. Add a tablespoon or two of olive oil to your skillet, and swirl it around to make sure the bottom and sides of your dish are coated. Don't skimp! If you want to cut calories and skip the oil, then you may pay the price with a crumbly and ugly frittata that's stuck to your pan. We don't want that.

Return your vegetables to the pan, then add in your eggs and give the pan a little shake to make sure your eggs get evenly distributed. Crumble in your goat cheese, then grate some parm on top. Add reasonable amounts of salt and pepper, keeping in mind the saltiness of the cheese.

Pop your frittata into the oven for 15-20 minutes, or until the center is set. It's smart to keep a close eye on this one - no one likes a browned frittata. Or maybe some people do, the same ones who like chewy bacon (#teamcrispy).

To remove your frittata from the pan, run a butter knife around the edge and slide it out. You can try inverting it onto a plate if sliding isn't cutting it. Then, cut into wedges with a sharp knife and serve. If you want to take pictures, try adding green things for distraction. This isn't the most photogenic dish, but it sure is delicious.

Enjoy!

Spinach, Mushroom, and Goat Cheese Frittata

Serves 4.

6 whole eggs, whisked
1 tablespoon minced garlic
1/2 medium white onion, thinly sliced
4-5 button mushrooms, sliced
Handful baby spinach, roughly chopped
4 ounces goat cheese
2 tablespoons grated parmesan cheese
Salt and pepper to taste
Olive oil for sauteeing, and coating the skillet

1. Preheat your oven to 350 degrees
2. Heat a cast iron or oven-safe skillet over medium high heat, and drizzle in a tablespoon of olive oil.
3. Add garlic and sliced onions to the skillet, and stir frequently. Cover the skillet for a few minutes to allow the onions to soften and caramelize.
4. Add in mushrooms, and cook until everything is turning golden brown. Add in your spinach, and cook for a minute until the spinach starts to wilt. Transfer the vegetables to a bowl.
5. Lower your heat to medium. Add enough olive oil to your skillet to coat the bottom and sides, then swirl the skillet around to ensure it's evenly coated. This will help keep your frittata from sticking to your pan - so don't forget this step!
6. Return your vegetables to the pan, then add in your whisked eggs.
7. Crumble your goat cheese into your frittata, keeping it over medium heat for a few minutes so the bottom begins to set.
8. Grate your parm on top, then add some salt and pepper. Pop into the oven for 15-20 minutes or until completely set.
9. Run a knife around the edge of your frittata, then slide out onto a plate, and slice. Enjoy!

Gooey, Delicious Caramel Peanut Butter Brownies

noreply@blogger.com (Erica Tafavoti) — Tue, 28 Apr 2015 02:54:00 +0000

You know you're becoming an adult when you actually have to contribute to family holiday dinners. This isn't high school where you can sleep in until 30 minutes before the meal, or college where you can pull the "But I'm only home for a few days" card. Nope. You're an adult now, and when there's family dinners - you cook. For my first post-college Easter dinner, I was assigned the task of making dessert. I love to cook, but baking? Not so much. The worst thing about baking is that you generally actually have to follow the instructions. I think that's always been the difficult part for me. I like to stick to things made on a stovetop. There's usually more wiggle room to forget an ingredient, double the garlic (always), or give it your own flair. But with baking, you usually have to follow the ingredients and instructions. Well, usually. I came across some awesome looking caramel pretzel brownies on Pinterest, but decided to put my own spin on them.

Being the lazy millenial that I am, of course I didn't want to make the brownie batter from scratch. I tweaked came up with a "semi-homemade" gooey caramel pretzel peanut butter brownie recipe because honestly, ain't nothin wrong with Betty Crocker's brownies. (Pssst, scroll to the bottom of the post if you just want the recipe, not my candid play-by-play.) This recipe begins with a sweet and salty crushed pretzel crust. Take a couple big handfuls of pretzels and toss 'em in a Ziploc bag. Beat/smash with your preferred method of pulverizing. I'm partial to a rolling pin. You'll want to end up with around 2 cups of crushed pretzels. Smush them into a semi-fine consistency. You don't want pretzel flour, but this is going to be a crust, so you'll want it in fairly small pieces.

Mix this with a stick of melted butter, and a quarter cup of sugar. You'll then pop this baby into a 350 degree over for 10-15 minutes, until the crust is golden brown and starting to set.

While the crust is in the oven, make your brownie batter. Follow Betty's instructions. She knows what she's doing. When your crust comes out of the oven, pour in half of the brownie batter and pop it back into the oven for 20 minutes.

If your life is ridiculous like mine, you'll be interrupted at this point by a stray dog running through your front yard. If this happens, be a pal and go get him and try to find his owners. I spent an hour that afternoon with Oscar, whose owner came looking for him shortly after. Isn't he a cutie?

Now, after returning the dog to his owner, you can safely resume baking. Where were we? Ah, the good stuff: the caramel core. I used almost an entire 11 oz. bag of Kraft caramel squares. I say almost, because I ate 7 of them before I started baking. If you have self-control, use the entire bag. Unwrap and place into a microwave-safe bowl with 1/4 cup of heavy whipping cream. Microwave in 30 second intervals, stirring between each one, until it's a smooth caramel-like consistency. You'll want to be able to do this.

Take your brownie bottom half out of the oven, and pour this caramel deliciousness on top. Lick the bowl after. Top with the remainder of your brownie batter. If I were you, I'd be thinking "Hey Erica, where's that PB you promised?" Oh I'll feed you baby birds. Take a couple heaping spoonfuls and glob it on top of your brownie batter. Then take a sharp knife and swirl it all around to evenly distribute it. Crush up another handful of pretzels and sprinkle them on top. Bake for another 25-35 minutes, or until a knife inserted into the brownies comes out without liquid brownie batter on it, just soft brownie crumbs.

Wait 30 minutes or so to cut into these bad boys. Or wait 5 minutes and get oozy brownie squares, like I did. Enjoy!

Gooey Caramel Pretzel Peanut Butter Brownies

Crust:
2 cups crushed pretzels
1 stick melted butter
1/4 cup sugar

Caramel core:
11 oz. bag of Kraft caramel squares
1/4 cup heavy whipping cream

Brownie batter:
1 box of brownie mix, prepared as directed

Topping:
1/3 cup creamy peanut butter
Crushed pretzels, to garnish

Preheat your oven to 350.
Line a 9x9 baking pan with aluminum foil.
Place a few handfuls of pretzels into a Ziploc bag, seal, then smash/roll/beat into a semi-fine powder. You'll need about 2 cups total.
Mix pretzel crumbs with one stick of melted butter, then stir in 1/4 cup of sugar.
Press the crust mixture into the bottom of your pan, then bake for 10-15 minutes until the crust is starting to brown and set.
While the crust is baking, prepare your brownie mix according to the directions on the box.
Remove crust from the oven, then pour half of the brownie mix over the crust. Return to the over for 20 minutes.
While your brownie layer is baking, place your caramel squares and 1/4 cup of heavy whipping cream into a microwave safe bowl. Microwave in 30 minute intervals, stirring each time, until you have a smooth consistency.
Pour caramel mix over your brownie layer, then top with the remaining brownie batter.
Drop peanut butter by the spoonful over the top of your brownies, then swirl with a sharp knife.
Top with crushed pretzels, if desired.
Bake for 25-35 minutes, or until you can insert and remove a knife without any batter on the knife. Cool for 20-30 minutes. Enjoy!

Midtown OKC Holiday Pop-Up Shops

noreply@blogger.com (Erica Tafavoti) — Wed, 03 Dec 2014 06:41:00 +0000

Oklahoma City is undergoing a transition. To put it nicely, some would call it a renaissance. More realistically, I'd call it an identity crisis.

As a 22 year resident, I've seen this city slowly begin to blossom into what I always hoped it would become: a hip, modern metropolitan full of food trucks, green spaces, contemporary art, and overpriced rooftop cocktails. However, there's another side to Oklahoma City that's quite the opposite. Unfortunately, that's often the side that many outside of the city know. Mention Oklahoma City to a foreigner, and the name conjures up images of Kevin Durant and tornadoes, but also perhaps cowboys, conservative values, and Mary Fallin.

But as someone who had seen this city develop, I'll be the first to say OKC has surely developed an edge. And I'm happy I'm here to discover it. As someone who had their hearts set on moving to a hipster mecca (i.e. Austin, San Francisco, Portland...really any city with high average rent and an abundance of brunch spots with mason jar mimosas) post-graduation, I was worried I wouldn't have the opportunity to experience the culture I'd hoped for here. But the city hasn't disappointed. If you're looking to get a glimpse of the future of the city, there's no better place to start than Midtown. After a long Thanksgiving weekend of family time and home-cooked food, I spent my Sunday afternoon with Midtown OKC's Holiday Pop-Up Shops. You can check them out at the corner of NE 10th and Hudson. They're easy to spot, because they're shops that pop up. Like actual tents.

The area has gotten into the Holiday spirit, complete with a giant Christmas tree. And if you haven't found the perfect tree for your living room yet, they've got more reasonable sized ones there to purchase as well.

The pop-up shops will run through December 28th, featuring local businesses with all sorts of merchandise. Odds are, you'll find a lot of expensive artisan candles and (my favorite) equally impressive candy.

Once I saw a bag of goodies containing potato chips, pretzels, chocolate, AND caramel, my post-holiday attempt at healthy eating had to be postponed a day. Sorry, waistline. Maybe we'll meet again after New Years. Goodies like the ones pictured can be found at Dutch and 42nd Street Candy Company.

The Holiday Pop-Up Shops run until December 28th, with different local shops appearing each weekend. If you can brave the cold, it's a perfect Sunday afternoon date. Pop over to Bleugarten next door for a food truck lunch and a cold brew, or if you feel like a little warmer environment sounds better, there are tons of great local restaurants within walking distance.