Portabella Burger

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I’m not by any means a vegetarian that word makes me cringe (sorry Shawna) but I value a food that can adapt and become both a star and a supporting role. Cool thing with portabella’s is that they’ll pretty much take on whatever you marinate them in. So the world is your oyster when it comes to making a burger with them.  Above is a burger I did with a asian marinade and let them sit in this for about 24 hours then grill the mushrooms. Topped with homemade mozzarella and avocados

Make sure you clean the ribs and the steam off the mushroom. Gets all dirt out of them also wash them duh..

Marinade is as follows

  • ½ cup Soy Sauce (This is where a lot of your salt will come from so if you want to reduce then go for it or try to use low sodium)
  • 3 drops I use the mesquite flavor but go easy on this stuff seriously your food will just taste bitter if you go over board.
  • 3 -5 drops sesame oil (also go easy this stuff is potent)
  • Garlic I opt for about 2 table spoons your move use how you like it
  • A healthy amount of red pepper flake
  • 2 teaspoons of fresh ginger graded down (tip for peeling the ginger back of knife or spoon will take the skin off without wrecking the ginger) buy a zester they’re like 3 bucks and you’ll find a ton of uses for it also known as a microplane.
  • Juice of a half of lime (use the other half for a corona)
  • 1/4 cup chopped cilantro

Mix that all together in a bowl soak your mushrooms in this stuff for 24 hours. Take off grill top like you work a normal burger. This marinade also works really well with shrimp or chicken.

Basil Mojito

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Basil ah sweet sweet basil. You tricky whore you are. Can be sweet or savory a garnish or a critical component of dish. You are the global call girl of herbs being used all over in all kinds of cooking.

Above its a photo taken from my days pretending I was Tom Cruise in cocktail and swooning trophy wives into poor choices and blackmail. Its a easy cocktail to make on a day like today 67 degrees and sunny.  I’m going to give two variations on the drink because some of you people don’t like gin (go find a bridge and jump now)

Starts off like a regular mojito grab a set of tins if you don’t own them get a pint glass add basil. If you can find sweet thai basil or lemon basil it will generally work better because its sweet. If your a purest or a filthy Italian like me regular basil is just fine.

Add 3 tablespoons of sugar and a 5-10 leafs of basil. Throw some ice down and muddle till its a pulp.

Add in 1-2 shots of gin (I like tanqueray rangpur due to the lime content)

Add grapefruit juice and sprite to fill leave about a 4 fingers of space at the top. Shake like mad man then pour over ice.

Now if all of that horrifies you the gin and grapefruit juice change out the gin for white rum and the grapefruit juice for sprite and lemonade.

Whitners BBQ http://www.whitnersbbq.com/

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Its not everyday that I relate food to sex but, in the case of Whitners this the hookers to my JFK.

Out the gate walking in you’re hit with the aroma of smoke that sweet smokey tang of meat being cured to shredded perfection. Smaller than I thought and off beat located inside a plaza next to the ABC store easily overlooked like the nerdy girl in high school. but don’t cause she’ll be the ride you always wanted to take. Oh and this place was featured on a certain spiked hair doucher from food networks show…

The menu is decent in size for such a small place serving your typical bbq staple of turkey, pulled pork, brisket, and chicken. What I dug was the burnt ends some places i’ve been too outside of VA do this some don’t other just mix it into the pulled pork. They are magical little pieces of meat burnt crispy and full of flavor and one of my food favorites. The above photo is a sample platter which ran me like 14 bucks and fed my fat ass for 2 days. Get this don’t think do it get it good move on. You can pick from any of the meats on the menu I opted for brisket, burn ends, pulled pork, taters, and mac and cheese. All were banging the burn ends and pulled pork were magical. I was forcing that into my mouth like Whitney Houston and a crack pipe (too soon?) Had a nice amount of smoke and a nice layer of sauce that complemented the smokey and natural taste of the meats.

I chose those three because it gives you a good base to see what he was working with. Typical BBQ folk lore is based around pulled pork, ribs, and brisket. If a place can get that right then they are doing almost everything right. BBQ is a food of love it takes time to be done right if rushed it will be a tough nasty mess. If cheated it won’t be right in taste or conception.

Now with every meal there will be faults things I would work on. The brisket was a little thick for my taste and came apart as just large chunks. I enjoy my brisket sliced thin and with a traditional texas red sauce on it. The Mac and Cheese wasn’t anything to write home about seemed like SYSCO bought and microwaved. While using this is probably cheap tossing in some extra cheese to jazz it may not hurt. The mash wasn’t super either decent, but lacked flavor.Butter salt pepper possibly some garlic would help to elevate the side and better complement the meal.

Overall Whitners is good I’m going to be a repeat offender when I’m out near the beach. Its everything you want in a selfish high fat lunch cheap, filling, and damn good. If you’re interested in the being a food doucher like the spiked hair tool bag they have a smaller menu of items he enjoyed while he was in attendance.

 

Things to check out while there:

Ribs, Turkey sandwich, and BBQ chicken as well all looked really good.