Try This! Vapor Water and Butterless cookies
Thanks to the folks at Arizona Vapor Water and I Can’t Believe It’s Not Butter for sending me the goods.
The cookies were sent to promote I Can’t Believe It’s Not Butter’s new Cooking and Baking sticks. The Brothers Deen are challenging folks to try the new product with a money-back guarantee at www.bakeittobelieveit.com.
Here’s what our panel of tasters thoughts.
Pizza, Pizza!
The feedback is already coming in from readers about the state’s best pizza. Here are a few of the places people have touted, I will update as they come in.
Joey’s Pizzeria
Nomad, multiple shouts
Perri’s
Papa Murphy’s
Italia Pizza Express
Hideaway
Falcone’s
Pizzini’z
The Wedge
The Pizza House
Humble Pie
Othello’s (Edmond)
Two Brothers
Belle Isle Brewery
Flip’s
Sophabella’s
Papa Dino’s
Italian Jim’s
New York Pizza (Norman)
Saturn Grill
Brooklyn’s Best Pizza
Merger: Coach House, Western Concepts Group
Chef Kurt Fleischfresser’s consultancy with the Western Concepts Group has blossomed into a full-fledged merger.
Western Concepts includes Sushi Neko, Musashi’s, Will’s Coffee Shop, The Lobby Bar and Will Rogers Theater. It’s new crown jewel is one of Oklahoma’s most renowned and respected restaurants, The Coach House.
Since 2007, Milam and Fleischfresser have been collaborating on projects including the Fire Room at Musashi’s and the design and development of The Lobby Bar and Will’s Coffee Shop (located in the lobby of the Will Rogers Theater). In January of 2009, Fleischfresser became an official partner of the Western Concepts Restaurant Group.
“Kurt and I have been friends for quite a while,” said Milam. “Kurt first came in as a consultant to help us improve all aspects of our food preparation. The fit was a good one and the merger of our two entities made sense.”
Opening in 1985, The Coach House, located in Nichols Hills Plaza, has long been established as of one of the state’s finest upscale restaurants and is Oklahoma’s only 4 diamond restaurant. As the mastermind and chef of The Coach House, Fleischfresser has perfected his own brand of gracious and elegant dining.
“The basic doctrine of The Coach house will not change,” explains Fleischfresser, “This merger will allow us more support and additional technology, but we will remain the pinnacle of high cuisine that has made The Coach House a treasured part of our neighborhood landscape.”
Western Concepts also currently is renovating the Will Rogers Theater with more than $300,000 worth of upgrades to the heat and air system; as well as the lighting and sound systems.
“We strive to continuously improve our food, our services and our environments,” said Milam. “Our customers have approved whole-heartedly. We see our future as very bright.”
Fleischfresser’s previous partnership, Restaurant Resource Group with chef Chris Lower, yielded the original Iguana Lounge, Earl’s Rib Palace, The Deep Fork Grill, Ground Floor Cafe, The Museum Cafe and Portobello.
Beer-flavored popcorn!
Thanks to the folks at Pub Corn for sending us a test batch of their green beer popcorn. If you like to eat sweet popcorn out of a used keg cup or lick the inside of a Coors Light can, this is just the corn for you! Here’s our honest to goodness reaction in a Try This video.
And thanks to Brandy, Paul, Bryan, Jesse and Dawn for helping me out.
Lunch of the Week; Lunch of the Weak
Lunch of the Week: Brown Suga Cafe, 2805 NW 122nd.
Lunch of the Weak: Joey’s Cafe, 12325 N May Ave # 112
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These two are intertwined. Joey’s Cafe is one of my favorite places to eat on the planet. But when I showed up on Tuesday afternoon at 2:30 for a late lunch, they had closed! The sign clearly indicated they were open until 3. And there on the other side of the glass door was the day’s special: Chicken Cordon Bleu. Seriously? You’re going to close early AND taunt me with a delicious entree that I could’ve had!?! Not cool.
However, it wasn’t totally a weak lunch because just across the street was the Brown Suga Cafe. After Sherrel Jones’ column on soul food in February, I got a lot of feedback on top soul food spots and Brown Suga was among them.
So I stopped by and got the Brown Suga chicken with red beans and rice, green beans, cornbread and peach cobbler. The roasted chicken was moist and seasoned with a combination of salt, pepper and brown sugar. The answer is yes, it was that good. Red beans and rice were no Pearl’s, but just like mom used to make. The green beans were cooked with potatoes and no shortage of pig fat and or butter, I suspect. Again, Yes. The cornbread was super sweet, which I usually frown upon but mixed with the savory green beans it was truly toe-curling good. The cobbler didn’t have ice cream, which concerned me until I realized that I’d eaten every bite. Needless to say, dinner didn’t happen.
Look for a lunch You Ought to Know soon. Sorry no pics, again I was too hungry.
Reuben proves highly Remarkable
Here are a few emails I’ve received today about Reubens, ranging fom suggestions to the true history…
You should check out the reuben at Don’s Alley in MWC on 29th St. Even comes with great homemade fries.
– Dan
In all my worldly travels I’ve never met a more delectable reuben sandwich than the one @ The Lunch Box 413 W.Sheridan in downtown OKC – Ed Strawn; the proprietor ,makes a mouth-watering double-fister that causes all others to pale in comparision – this is the grinder I take all my out-of-town friends to experience – the kosher corned beef oughtta be enshrined somewhere !!!
your faithful reader;
Kenneth
Mr Cathey, enjoyed your article on reuben sandwisches, however, in your listing of places to get a reuben you neglected to cite Jason’s deli on 33rd street, Edmonf. It is the best reuben I have ever eaten, and believe me, I have eaten a reuben in many differnt resturnats and have not found one better than the one served at Jasons.
Ellis
I had my first Reuben sandwich back during the first couple of years of my marriage. My wife made me try it (I was the typical I-want-a-burger kind of guy). It was at a little hole-in-the-wall cafe in Enid called Fat & Skinnies. I remember it because we laughed about the name. I was 6′4″ at the time and weighed all of 170 pounds – and she was nine months pregnant – the name seemed to fit us.
The sandwich, however, was great – I just don’t know where to find a good one in OKC.
– Rory
Dave, read your article concerning the Reuben Sandwich with great interest as it has a special meaning to me. I am attaching 2 documents concerning the origination of the Reuben Sandwich.
The first is an article concerning the actual history of said sandwich which was published in 1977 in the Wichita (Kan) Eagle concerning the TRUE story of the REUBEN SANDWICH. The article shows a picture of my father Walter Schimmel, son of the originator of the REUBEN SANDWICH, my grandfather Charles Schimmel who was owner and operator of the Blackstone Hotel in Omaha NE.
I am also attaching the actual original recipe of the REUBEN SANDWICH which appears in a cookbook put together by my uncle Bernard Schimmel.
So, please let us put to rest the misinformation concerning this delicious sandwich that can be enjoyed year round.
Ever Reubenly yours,
Bill Schimmel
Lunch of the Week and Lunch of the Weak
Made it to three places for lunch this week: Old Germany in Choctaw, Mediterranean Imports and Deli on N May and the new Mexicasa on NW 23 Street.
Had never been out to Old Germany, heard all the hype and was not expecting more than some oompah music and sauerkraut. I didn’t expect to walk into an actual Bavarian tavern run by full-blooded Germans for 30 years. But that’s what the Turek family is doing. Plenty of beer, brats and schnitzel. Fantastic pickled cabbage and potato salad. Totally worth the 30-40 minute drive.
Mediterranean Deli is an old favorite. I hadn’t been in a while. We sat on the patio where I ate my Middle Eastern combo – falafel, hummus, tabouli, pita and etc — that by the time I realized I needed to snap a photo, everything was gone.
Lunch of the Weak: I was so looking forward to loving Mexicasa. It’s the new Tex-Mex restaurant in the building previously occupied by Tom & Jerry’s, which is moving to May Ave. Mexicasa is owned by Tom & Jerry, who’ve proven they know what they’re doing.
Chips and salsa have always been the standard bearer for a Mexican restaurant for me. Mexicasa’s table sauce is a salsa fresca. The tomatoes are drained of water and roughly chopped with onion, chiles, cilantro and lime juice. I enjoy this kind, but you have to be careful with the onions. If attempting to make this kind, it’s a good idea to chop the onions separately and either thoroughly rinse and dry or press in cheesecloth or two paper towels. Otherwise, the bitterness of the onion can be invasive. Unfortunately, there was a hint of that onion bitterness in the salsa. Not a deal-break, but certainly room for improvement.
I had street tacos with borracho beans and rice. Street tacos are always problematic for a Tex-Mex restaurant. The simplicity of diced meat stir-fried with a little garlic, salt and pepper seems to easy. But it works. Especially on a hot corn tortillas with cilantro onions, squirt of lime and hot sauce. Unfortunately, that’s not what I got. The beef was shredded and not recently. It was packed very tightly, like something made well in advance. Shredded beef would have to be, and I was eating at 11 am. I had a similarly well-intentioned by poorly executed “street taco” at Mama Roja a few weeks ago. Gringos CAN make tacos, try Iguana Mexican Grill if you disbelieve.
On top of the ill-advised decision on the filling, the corn tortilla was either not heated or sat too long before service as it was cold. The borracho beans had terrific flavor but arrived cold. The rice was nondescript.
A fellow Texan and good friend to food had a worse experience over the weekend at dinner. While I was there, another customer voiced displeasure with her entree.
While my meal was dissatisfying, I have confidence in Tom and Jerry and look forward to trying it again. Because of their reputation, I have to write this one off to having only been opened a couple weeks.
Meet Molly
Don’t forget about Molly Wizenerg’s book-signing Saturday at Full Circle Bookstore at 2 p.m. The book is “A Homemade Life,” and much of it is devoted to her family and her late father Burg, pictured below. Don’t miss it.
Molly Wizenberg and her dad, Morris 'Burg" Wizenberg.
Check back later to see a photo of Molly and her father shot at a formal.
You can read her blog here.
Salsa Verde and Chirmol
Here’s a couple more recipes to accompany today’s story about Cafe Antigua. I’ll add some photos and a black bean recipe later as I get a chance.
Though today’s story was all about the Huevos Motulenos, Cafe Antigua has all kinds unique dishes, include mosh (it’s long o, so forget mud pits and Green Day).
Salsa Verde
When shopping for tomatillos, look for bright green variety and be sure the skin is still sticky from the husk.
Makes a cup to 11/2 cups.
4 tomatillos
2 jalapenos
2-3 cloves garlic, peeled
16 oz water
salt
In a medium pan, bring the water to a boil.
Meanwhile wash the tomatillos and clear the husk, scrubbing away any residual stickiness.
When the water reaches a boil, add all the ingredients. Once the water returns to a boil, lower heat to medium high and simmer for at least 10 minutes or until all the ingredients are soft.
Put the tomatillos, chiles, garlic and a teaspoon or 2 of salt in a blender or food processor and combine until very smooth. This can take up to five minutes depending on the power of your food processor.
Eat on practically anything.
Chirmol
You’ll find dozens of versions of this sauce on the Internet, from chunky, relish-style interpretations with corn to smooth, cooked versions like this. The key to all is ripe tomatoes.
1 pound plum tomatoes
1-2 serrano chiles
5 cloves garlic, peeled
Half a yellow onion, diced
1 teaspoon Mexican oregano
1 teaspoon cumin
1 cup water or chicken broth, optional
½ cup olive oil
Salt
pepper
Prepare grill with hot coals or preheat broiler.
Slice tomatoes and chiles in half and place in bowl. Add garlic. Toss with olive oil, salt, and pepper. Place in a cast-iron skillet, turning tomatoes sliced side up.
Put the skillet over the hot coals or under the broiler 5-10 minutes, until ingredients of soften and blistered slightly.
Empty skillet into food processor or blender and pulse until smooth. Wipe clean skillet and heat on stove.
Fry onions in oil tsp of oil until translucent, add sauce into skillet and simmer 15-20 minutes, adding oregano, salt and pepper to taste. If the sauce becomes to thick, add water or broth a little at a time to maintain smooth consistency.
Check back for Chirmol photos.
