I’m searching for your foodie favorites by introducing a new feature called Speak For Yourself. Now is your time to do the talking, in order for us to be inspired to do the tasting. I want to know what restaurant dish, food product or recipe you've enjoyed lately that has spoken to you.
In order to narrow down your finger lickin’ favorites, I’ll frequently post a key ingredient that must be included in your recommendations. The food favorite can come from a local restaurant you live in or found during your travels, or can even be a recipe you created yourself (with the caveat that you have to be willing to share the entire recipe with the world).
Got something juicy? Simply send a note of why this food is irresistible to the Food That Speaks Facebook page, or email foodthatspeaks@hotmail.com. A select group will have their name and recommendation posted. Please include the following:
o Name
o Occupation
o Current Hometown
If you’re noting a restaurant or store, please include the website (if available). Featuring a recipe? Of course we’ll need the ingredients + directions.
This week's key ingredient for your feedback: watermelon.
Note that these recommendations will come directly from you. If it turns out that the dish doesn’t speak to you, Food that Speaks is not responsible. Dine or cook at your own risk!
7.15.2010
6.22.2010
Look What's Smokin'
Article Featured in Rochester Woman Magazine
The time has come to take a walk on the wild side of barbeque, my friend. We’re not talking about drowning some meat in a bottle of sauce and slapping it on the grill. Oh no. My genuine taste is born out of love with the precise and skillful techniques of my chefs. By the time I reach you I have been brined, injected with a top-secret sauce, dry rubbed and have spent nearly 14 hours sweating up a storm in a smoker fueled with hickory wood. Why do I put myself through this timely transformation? To satisfy your every want and need, of course.
In preparation to bare all, pieces of my meaty shoulder are stacked high and mighty onto your plate, with just the right touch of a tomato-based sensuous slathering sauce. Feast your eyes, nose and utensils on me, as I have worked hard to become tender and juicy, with a tasty smoke infusion that is hypnotic.
The sensation of utter delight that I bring to your appetite is an experience in itself. Once you’ve had me, you won’t be able to get me off your mind. If you’re worried about how my “bad boy” reputation may stick to you, no need. Despite common misperceptions, I am a lean protein and you can enjoy me for less than 300 calories. Some are embarrassed at my name, and simply point to it on the menu. But this is no time to be shy. Say my name like you mean it and do me proud!
What I’ve heard from my audience: “What exactly is in this secret sauce?”
My answer: “I could tell you, but then I would have to kill you.”
Who am I? Big Ass Pork Plate (also available as a Half Ass, per request)
Who says women can’t get down and dirty? The Big Ass Pork Plate is available at DINOSAUR BAR-B-QUE for $13.50. For more information, visit www.dinosaurbarbque.com.
The time has come to take a walk on the wild side of barbeque, my friend. We’re not talking about drowning some meat in a bottle of sauce and slapping it on the grill. Oh no. My genuine taste is born out of love with the precise and skillful techniques of my chefs. By the time I reach you I have been brined, injected with a top-secret sauce, dry rubbed and have spent nearly 14 hours sweating up a storm in a smoker fueled with hickory wood. Why do I put myself through this timely transformation? To satisfy your every want and need, of course.
In preparation to bare all, pieces of my meaty shoulder are stacked high and mighty onto your plate, with just the right touch of a tomato-based sensuous slathering sauce. Feast your eyes, nose and utensils on me, as I have worked hard to become tender and juicy, with a tasty smoke infusion that is hypnotic.
The sensation of utter delight that I bring to your appetite is an experience in itself. Once you’ve had me, you won’t be able to get me off your mind. If you’re worried about how my “bad boy” reputation may stick to you, no need. Despite common misperceptions, I am a lean protein and you can enjoy me for less than 300 calories. Some are embarrassed at my name, and simply point to it on the menu. But this is no time to be shy. Say my name like you mean it and do me proud!
What I’ve heard from my audience: “What exactly is in this secret sauce?”
My answer: “I could tell you, but then I would have to kill you.”
Who am I? Big Ass Pork Plate (also available as a Half Ass, per request)
Who says women can’t get down and dirty? The Big Ass Pork Plate is available at DINOSAUR BAR-B-QUE for $13.50. For more information, visit www.dinosaurbarbque.com.
DINOSAUR BAR-B-QUE
99 Court Street
Rochester, NY 14604
(585) 325-7090
Cuisine: A Genuine Honky Tonk Rib Joint
Philosophy: To turn every guest into a regular
Just the Right Touch: The folks at Dinosaur Bar-b-que use conventional Texas wisdom when it comes to the sauces, noting if you use too much sauce, you are covering up flaws in the BBQ.
Get a Little on the Side: It’s not easy to narrow down the 18 side dish options – ranging from black beans & rice to coleslaw to tomato cucumber salad – into the two that are available with each entrée. Crowd favorites include the fried okra (Monday only) and the mac & cheese.
Take Me Home: Several finger lickin’ BBQ sauce varieties are for sale, such as the Wango Tango (if you like it hot), Honey Garlic and Sensuous Slathering Sauce (the standard “mother” sauce).
Notable: A contest sponsored by Good Morning America voted the restaurant Best BBQ in America in 2009.
What You May Not Know: Everything – from the pickles, to the dressings and desserts –is homemade.
When to go: Monday – Thursday 11:00 am to Midnight, Friday & Saturday – 11:00 am to 1:00 am, Sunday - Noon to 10:00 pm for dinner
99 Court Street
Rochester, NY 14604
(585) 325-7090
Cuisine: A Genuine Honky Tonk Rib Joint
Philosophy: To turn every guest into a regular
Just the Right Touch: The folks at Dinosaur Bar-b-que use conventional Texas wisdom when it comes to the sauces, noting if you use too much sauce, you are covering up flaws in the BBQ.
Get a Little on the Side: It’s not easy to narrow down the 18 side dish options – ranging from black beans & rice to coleslaw to tomato cucumber salad – into the two that are available with each entrée. Crowd favorites include the fried okra (Monday only) and the mac & cheese.
Take Me Home: Several finger lickin’ BBQ sauce varieties are for sale, such as the Wango Tango (if you like it hot), Honey Garlic and Sensuous Slathering Sauce (the standard “mother” sauce).
Notable: A contest sponsored by Good Morning America voted the restaurant Best BBQ in America in 2009.
What You May Not Know: Everything – from the pickles, to the dressings and desserts –is homemade.
When to go: Monday – Thursday 11:00 am to Midnight, Friday & Saturday – 11:00 am to 1:00 am, Sunday - Noon to 10:00 pm for dinner
5.13.2010
Featured in Rochester Woman Magazine
Weighing in at more than three pounds, I am a savory champion in my family-style pasta division. My anatomy is simply potato, flour, eggs and olive oil – ingredients you would find in many of my pasta challengers. However, unlike them, I need to train hard to get into my best shape to become a lightweight in texture and heavyweight in taste, all while delicately diffusing on the tongue. I have built my inner potato core to maintain a robust frame, and am suited up in three captivating sauce variations when I take my place on center plate.
To my left-hand-side you will find me well coated in vivid green pesto – a spectacular fusion of ever-so-fresh basil, pine nuts and extra virgin olive oil. Here, I give a powerful punch of basil flakes to deliberately entertain your tongue. Just relish a few of me, because it's time to sink your teeth into round two on my plate. This time I am blushing in San Marzano plum tomatoes, cut with butter to soften me up, and finished off with basil and Parmesan Reggiano. Sweet, creamy and tangy, some begin to devour me and can't make it past my winning tomato sauce. But you must bring your fork into the final round to reap the benefits of my thick and salty pink bits of imported prosciutto di parma, tossed graciously in decedent butter to form a unique and full-flavored sauce that creates a cheering section in your mouth. Not sure which of my sauce variations takes your title? No problem, that's why I proudly display my trio of choices. A victory to your palette, indeed.
What my audience says: I've died and gone to gnocchi heaven.
Who am I? The Gnocchi Trio
This Gnocchi Trio is made up of Gnocchi alla Mamma, Gnocchi Pesto and Gnocchi Con Prosciutto di Parma and is a winner at Henry B's for $52. For more information visit www.henrybs.com.
To my left-hand-side you will find me well coated in vivid green pesto – a spectacular fusion of ever-so-fresh basil, pine nuts and extra virgin olive oil. Here, I give a powerful punch of basil flakes to deliberately entertain your tongue. Just relish a few of me, because it's time to sink your teeth into round two on my plate. This time I am blushing in San Marzano plum tomatoes, cut with butter to soften me up, and finished off with basil and Parmesan Reggiano. Sweet, creamy and tangy, some begin to devour me and can't make it past my winning tomato sauce. But you must bring your fork into the final round to reap the benefits of my thick and salty pink bits of imported prosciutto di parma, tossed graciously in decedent butter to form a unique and full-flavored sauce that creates a cheering section in your mouth. Not sure which of my sauce variations takes your title? No problem, that's why I proudly display my trio of choices. A victory to your palette, indeed.
What my audience says: I've died and gone to gnocchi heaven.
Who am I? The Gnocchi Trio
This Gnocchi Trio is made up of Gnocchi alla Mamma, Gnocchi Pesto and Gnocchi Con Prosciutto di Parma and is a winner at Henry B's for $52. For more information visit www.henrybs.com.
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