Next Up: Belly of Pork

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Gumbo a Go Go

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I met a friend for lunch the other day at Gumbo a Go Go.   Honestly, I hadn’t really even heard about this place until he mentioned it to me.   I am a fan of Cajun food in general, so of course I was game.   This is more of the slow cooked types of Cajun food—things like gumbo (obviously), étouffées, jambalaya, etc.   None of the po boy type sandwiches or fried items on their menu. So I went   for a combo plate with 2 items (regular size, they also have a larger size) ($7).   On mine, I chose shrimp étouffée and chicken yaya.   The étouffée was only okay—it is a lighter colored roux flavored with Cajun seasonings, but this one was a little bland.   There were several good sized shrimp in there—I am thinking they threw them in just before serving, probably so they wouldn’t get rubbery, but they didn’t taste very seasoned either.   Not sure how to remedy this, maybe crawfish would have been a better choice, because it doesn’t get as r...
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Road Trip: Wagner's Village Inn

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Back on a road trip to meet up with our friends from Cincinnati—meeting halfway between—this time we decided to try Wagner’s Village Inn in Oldenburg. This place was remarkably similar to the Fireside Inn, both in style and menu. The bar area was a little nicer and bigger I would say though. Our server was very friendly and patient with us (it always takes us awhile to get our order in when we’re all together). Naturally, the plan was to order the fried chicken, which we did, but of course we needed some other fried things first right? And always on the quest to find the perfect chicken livers, we ordered a starter of a mix of chicken livers and gizzards. Again, I was disappointed because they were pretty dried out. I think I may be giving up on the deep fried chicken livers (that is unless one of you guys can point me in the right direction). We also had a starter of the fried mushrooms, which were the better choice even though I am guessing they weren't housemade. Singe your mout...
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MUSHROOM QUINOA

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The first time I bought quinoa, I cooked it without any seasonings. I tasted it, shrugged my shoulders and then put it back in the pantry. This COULDN'T be the same quinoa that people were raving about could it? What I found out (much later) was that you have to add veggies, spices, etc. to the quinoa (while cooking) and then something magical happens. Quinoa takes on the attitude of whatever you cook it with......want beefy? cook it in beef broth, want it spicy? cook it with Rotel tomatoes. Some people even eat it for breakfast, but I haven't tried that yet. So, lately, I've been experimenting with adding different things to quinoa and this beefy quinoa was a hit. I hope you like it too.     MUSHROOM QUINOA 3/4 cup chopped onion 6 large mushrooms 1 large carrot 1 cup peas 1 cup quinoa (rinsed and drained) 2 cups beef broth (I used Campbell's beef consume) 1 teaspoon salt 1/4 teaspoon black pepper pinch of c...
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