Fervent Foodie

Restaurant Roundup: Cowfish and eeZ {Charlotte, NC}

January 15, 2014 2 Comments

Talk about good genes–two of Charlotte’s best Asian fusion restaurants, The Cowfish Sushi Burger Bar and eeZ Fusion & Sushi, share a common, decidedly successful parent, Marcus Hall.

The Cowfish Sushi Burger Bar is located down in South Park, right next to South Park Mall, and specializes in burgers, sushi, and burgushi (a non-traditional mash-up of sushi and burgers–sushi with beef and burger parts and sandwiches with sushi parts). It’s a trendy restaurant, with a massive fish tank behind the 40-seat bar, and a large outdoor patio. The place is always packed, which I think is a great testament to the quality of food they serve.

Fusion cuisine is a big focus at Cowfish, and there are several over-the-top sushi roll combinations on the menu, like the filet & lobster roll, barbecue pulled pork roll with bacon coleslaw, and even a Mary Had A Little Lamb-urgushi Roll, complete with tzatziki. They’ve also got traditional sushi covered, including sashimi, nigiri, cones, makimoni, and hosomaki. I’ve been to Cowfish many times since moving to Charlotte, and have taken many out-of-towners there, but I’d never tried the burgushi until, on my last visit, I ordered the Nature Boy’s WOOOOO–shi BuffalOOOOO–shi Roll. Please, PLEASE go to Cowfish and order this roll. Aloud. Not only will the name make you giggle, but the Ric Flair inspired sushi roll with bison, fried green tomatoes, chipotle aioli, and jalapeños will leave your belly feeling extremely happy.

The burgers offerings are equally inventive, my favorite of which is the boursin burger, served with sautéed mushrooms and onions on an onion roll. Boursin cheese and onions?! I die! Heat-lovers will also love the Jalapeno Popper Show-Stopper, a burger that gets its kick from jalapeño-infused cream cheese, jalapeño bacon, and fried jalapeño garnish. Other notables are the reuben burger, bison burger, pimento cheese burger, and the Hunka, Hunka Burnin’ Love burger topped with peanut butter, bananas, and bacon.

Since the Cowfish menu is so LARGE, I often opt for the bento box, which gives you a little bit of lots of things: a small roll, a mini burger, and three sides of your choice (DO NOT MISS the cucumber salad).

Ginormous salads, appetizers, and desserts round out the menu. The lobster and crab spring rolls, legendary blackened ahi tuna nachos, and mu shu chicken lettuce wraps are all solid options, as are the fresh berry tall cake (lemon pound cake, vanilla bean ice cream, and berries… shown toppled over (oopsie), below) and the spiked milkshakes, of course.

Over in Huntersville’s Birkdale Village, eeZ Fusion & Sushi is serving up even more fusion fare. The decor is Asian-inspired, with bamboo pole fixtures hanging from the ceilings, a full sushi bar, and framed Asian lettering on the walls.

Some of the favorites from Cowfish’s menu also make an appearance over at eeZ Fusion & Sushi in Huntersville’s Birkdale Village, including the crab rangoon dip, mu shu lettuce wraps, Thai cucumbers, lobster & crab spring rolls, and the blackened Ahi tuna nachos.

The bulk of eeZ’s menu is dedicated to an insanely long sushi list, which includes sashimi, nigiri, hosomaki, cone hand rolls, makimono, plus fusion specialties. There’s no burgushi, per se, but they do have a filet mignon roll with avocado and scallions, and dozens of crazy sounding rolls like the tempura battered Dominatoroll with fresh yellow fin tuna and fried garlic, topped with homemade guacamole, crab rangoon dip, and sweet chili sauce. YES. I’ve tried the Boss (spicy yellowfin tuna with English cucumbers and wasabi mayo), Miss Moffit’s Roll (spicy tuna topped with avocado slices), and the All Eyes on You roll (spicy salmon roll topped with seared scallops and dots of sriracha), all of which I’d order again (and again).

As if the expansive sushi offerings weren’t enough, eeZ also offers pad Thai, curry, Mongolian beef, cedar plank salmon, blackened Mahi-Mahi, build-your-own stir fry, plus practically every kind of Asian chicken known to man (szechuan, sweet & sour, Kung Pao, cashew, teriyaki, etc.). I’m a big fan of their Asian-fusion tacos. They offer Thai curry, Mahi Mahi, and my favorite: Korean bulgogi beef. Can’t make up your mind? eeZ’s got a bento box option too: one roll, one entrée or taco, plus edamame, Thai cucumbers, and jasmine rice.

Want a little yin with your yang? Try starting with the light and refreshing squid salad and ending with the moan-inducing Peanut Blast pie that’s jam-packed with peanut butter nougat, chocolate cake, mousse, and Reeses cups.

Food Memories, My Favs, Recipes

Cheesy Marsala-Glazed Meatloaf {recipe}

November 26, 2013 4 Comments

When I was a kid, I loved ketchup-and-cheese sandwiches. I’m not talking about grilled cheesy goodness dunked in ketchup, here; this was two pieces of Home Pride, a single slice of Kraft American, and a heavy-handed squiggle of Heinz 57. I was obsessed with ketchup. Ketchup made everything better. Although both parents deny preparing said ketchup-and-cheese sandwiches for us kids and my sister says the thought of such a sandwich “makes her want to hurk,” there’s no denying that ketchup was the star ingredient in my mom’s meatloaf. I was, of course, meatloaf’s number one fan. Just the word “meatloaf” takes me back to those days, standing in the kitchen, watching my mom transform a mound of ground beef into a perfect oval with rapid two-handed pats before she iced the whole thing with ketchup and tossed it into the oven. It killed me that meatloaf took so long to cook. An hour?! Really, Mom? And then, as we (finally) sat down to eat, I’d silently start hoping for leftovers, because the only thing better than Mom’s meatloaf was a cold, leftover meatloaf-and-ketchup sandwich the next day.

Now that I’m all old and mature, my ketchup-and-cheese sandwich has been upgraded to a crusty baguette with hunks of gooey brie, and a taste for wine has replaced my craving for all things ketchup. And meatloaf? Well, I still love it, and this cheesy Marsala-glazed meatloaf recipe puts a classy spin on the nostalgic meal. It’s still got ketchup (as all good meatloaves do), but this one has hunks of gooey, white cheddar cheese and is dressed with a sweet wine glaze. It tastes indulgent and traditional all at once, and it’s a dinner both kids and adults will enjoy.

Dry Marsala wine is fantastic in this recipe (I used Colombo Fine Dry Marsala Wine, which has hints of vanilla and raisin). The meatloaf can be prepared a day ahead and stored covered in the fridge for a hearty, low-stress meal the next day.

Restaurants

Elwoods Barbecue & Burger Bar {Restaurant Review — Ballantyne, NC}

November 21, 2013 2 Comments

Ballantyne’s Elwoods BBQ opened back in 2009, and the reviews were, well, not great. Things took a turn for the barbecue better this October when two brothers-in-law, Dan Anderson and Jeremy Johnson, purchased the joint. While the face of the restaurant hasn’t changed much and the menu offerings aren’t drastically different, the quality of food being served has seen substantial improvement with the arrival of the new owners and Chef Mike Theimer, previously with the Burger Co., heading up the kitchen. What’s in the past is in the past; nowadays, Elwoods is smoking their meats daily, grinding burgers in-house, and making everything they possibly can from scratch.

Think of Elwoods as a BBQ melting pot: they’ve got Carolina pulled pork covered, of course, but they’re also smoking Texas style beef brisket, St Louis ribs, chicken, and (my personal favorite) the Kansas City burnt ends. Considered a barbecue delicacy by many, some folks (especially northerners like me who aren’t akin to these little nuggets of beef) find the burnt ends crispy, tough, and dry. I can admit I previously fell into that camp, but the burnt ends at Elwoods changed my mind on the very first bite, with a juicy, chewy texture that reminded me more of pork belly than the dehydrated meat bits I’d had from other guys in town.

Restaurants

Restaurant Roundup: Viva Chicken. Herban Legend. Firehouse Subs. {Charlotte, NC}

November 12, 2013 17 Comments

VIVA CHICKEN

Obsessed. That about sums up my thoughts on Viva Chicken. Located in Elizabeth (on the charming Elizabeth Street), Viva Chicken is my go-to spot for fresh, great tasting food that’s actually healthy. I’m sure some people go there for the chicken–they do specialize in Peruvian Rotisserie, after all. But me? I go there for the Aji Amarillo sauce. It’s one of their three hot sauces, the mild one, and (to quote the Frank’s Red Hot Granny) I’d put that **** on everything. And that includes the awesome sandwiches at Viva Chicken, which they make with chewy grilled ciabatta bread. My favorites are the Butfiarra (roasted pork with lime marinated onions and smoked rocoto (hot pepper) mayo) and the Wow Lomito (char-grilled sirloin with peppers and onions). You can add sliced avocado and provolone to any sandwich, and I highly recommend you do.

When I’m looking to keep things a little lighter (read: no carbs for the carb monster), I opt for the Viva Chicken Salad, which comes with large slices of avocado, tomato, cucumber, and feta. It’s served with their house balsamic dressing, but more often than not, I substitute the mild Aji Amarillo sauce instead.

There’s also the quinoa stuffed avocado, which is quickly becoming a Charlotte legend. You get a whole avocado, loaded with a fresh quinoa salad, topped with balsamic dressing and a drizzle of rocoto mayo, and you have the option of adding pulled rotisserie chicken (do it.).

The Sopa De Pollo is a mild tasting soup, with lots of cilantro and a simple chicken broth. It’s not the most exciting dish on the menu, but (speaking from experience) it’s great to slurp on when you’re sick.

Given the presence of animal protein in the restaurant name, I was surprised to see there are quite a few vegetarian options on the menu (in addition to the quinoa stuffed avocado), like the Naked Peruvian, a ciabatta sandwich with lots of veggies and avocado, and the Inca wrap with Peruvian canary beans. The menu also includes some Asian-inspired dishes, like strip steak stir fry and soy ginger noodles.

Viva is a fast casual place–you order at counter, grab a number, and the food magically appears mere minutes later. They have an iphone app(!) that lets you order and pay right from your phone, if you so choose. The only thing I don’t love about Viva Chicken is the music in the dining room–it’s a little too loud and a lot too clubby.

HERBAN LEGEND

When people ask me what the best food trucks in Charlotte are, the Herban Legend is always at the top of my list. Owned and operated by Chef Brian Seeley, the Herban Legend truck specializes in fresh American and international street food, and the menu reflects the period Chef Brian spent living in the Persian Gulf area. The rotating specials have cross-country flair and include Arabic shawarma, Fillipino pork belly, Sri Lankan curry, Carribean jerk chicken, pork and chorizo tostados, and duck ramen, plus Chicago dogs for an American throwback. Chef Brian does a great job of posting the daily menu on the truck’s Facebook and Twitter pages–so be sure to check them out.

Let’s get back to the food. There are LOTS of great things on the truck, but my absolute favorite (the one food I’ve tweeted, texted, and raved about most in the last year) is the chicken shawarma. It’s a warm, chewy flatbread, loaded with grilled chicken, tomatoes, tabouleh, french fries (yep, they’re inside the wrap), a slathering of tzatziki, and a secret (at least to me) spicy sauce. I’ve enjoyed the surf and turf burrito a handful of times, which has coffee-seared steak, baja shrimp, guacamole, chimichurri, and chipotle sauce, and their black bean burger with chipotle aioli is a solid meat-free option.

Here’s a shot of my beloved chicken shawarma… cue the shawarma happy dance!!!

Heads up: THE TRUCK TAKES CREDIT CARDS!

Food Memories, My Favs, Ramblings, What I ate

Topical Taters {IFBC 2013}

October 25, 2013 2 Comments

I remember eating mashed potatoes on the sunporch at my friend Allison’s house. We were sitting cross-legged on the floor, huddled around a wicker coffee table, our plates just inches from our mouths. There was other food, I’m sure, chicken or maybe meatloaf or some other forgotten piece of protein I’d pushed to the side to make room for the Halasa family mashed potatoes. I’d started with a mountain of them, yellow from the excessive butter content and so dense they required I carry the paper plate two-handed to our roost at the kids’ table.

Sitting there on the floor with my girlfriends, I momentarily admired the mass on my plate, eager and anxious, before bringing one mounding forkful of those creamy, lumpless potatoes to my mouth. I delicately slid the fork between my lips, twitterpated as my eyes squeezed closed and the warmth of the potatoes coated my tongue and throat. After each bite, I’d drag the edge of my fork over the potatoes, smoothing out the craters, like a Zamboni methodically perfecting the surface of an ice rink.

Moderation was a mystery to me, and each swallow brought me simultaneous pleasure and nausea; I was powerless to the potatoes. Forget meat sweats, I was fighting carb-induced hysteria. As I battled my inner ever-present demons of gluttony, I placed my fork on the table, letting my fingers linger on the warm metal while the internal turmoil waged on. Abruptly, I jerked my fingers away from the fork and scooped up the remaining mashed potatoes with a cupped right hand. I brought them to my mouth, hesitating for just a moment at my lips, questioning and confused, when a brash flash of clarity zapped through my mind and I quickly and swiftly smeared the mashed potatoes across my right cheek, followed immediately by a scoopful slathered across the left. It was fast, like an impatient father slapping sunscreen on a squirming toddler, and when I lifted my potato-masked face I found two silent, slightly horrified teenage girls staring at me.

Unlike most people, when I say something is so good, I want to smear it all over my face, I’m speaking from hands-on experience. I know exactly what it takes to trigger that sort of primal action. I know the complete lack of self-control delicious food can cause. I know what potatoes can do to a girl.

Of all the sessions at the 2013 International Food Blogger Conference, my favorite was Kim O’Donnel’s interactive writing workshop, which focused on breaking through writer’s block by reminding us that we all have something to write about, the trick is starting small-scale. We started with “I remember” and then rapidly jotted down as many memories as we could conjure over the course of three minutes. “I remember eating mashed potatoes on the sunporch at my friend Allison’s house” was one of many memories on my list, and I’m so happy to finally have this specific memory written on the blog.

I would like to send one last HUGE thank you to Truly Good Foods for sponsoring my attendance at the IFBC! Truly Good Foods specializes in premium snack mixes, raw and freshly roasted nuts and seeds, dried fruit, and hundreds of bulk and packaged candies, spices, grains and specialty foods. Truly Good Foods has an extensive line of retail branded products, including Grabeez®, Buffalo Nuts® and Dip & Devour Dipping Chocolates.

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