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Saturday was our church project – prep and deliver 100 lunches - day.  We picked up lunch afterwards at a place that I’ve been wanting to try for a long time.  A good friend of Jessica’s runs a local Facebook restaurant recommendations page, and it has really caught on.  Jessica’s friend is in the publicity business, so he knows many local owners and chefs and they are really getting involved.  A soul food place has opened up and the pictures have been driving me crazy.  We finally stopped in on Saturday.  The name is Ms. Girlee's KitchenOur meal was just wonderful and the folks were so welcoming and friendly.

 

These were called Crab Delights – about golf ball sized:

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Delicious. And “That Sauce” (that’s what its name is) was crazy good.  Just slightly sweet and tangy.  Perfect on the crabmeat.  Bite:

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Almost no filler.  Mr. Kim chose the chicken sandwich:

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Probably 3/4 lb. of chicken, house made pickles and more of “That Sauce”.  The chicken was perfectly balanced – crisp, but super tender and juicy.  I am not a fan of battered fries, but Mr. Kim liked them a lot.

 

I went there wanting their meatloaf.  I had seen pictures.  It looked fantastic and Frank (one of the owners) assured me there were no bell peppers or mushrooms in it.  Alas, they were out.  I opted for fried shrimp instead, with mac and cheese and cornbread:

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It was all excellent – very light coating on the perfectly cooked shrimp, which positively POPPED in my mouth.  The mac and cheese was up to Grandma standards and the cornbread was unusual and very good – not overly sweet, but very smooth textured and tender.  We also had these assorted side dishes:

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Yams, potato salad, and cabbage.  This is one of those places that you are talking about going back to while still eating your meal!

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My best-ever hummus, using tricks from Solomonov et al. (The garlic in lemon juice trick, the baking soda to soften the skins trick, etc.) Garbanzos from @rancho_gordo.

 

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On a Kossar's bialy (which were like a million times better years ago), and a little salad.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Kimchi fried rice with canned salmon because.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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I woke up this morning with my belly unmistakably & unexplainably requesting „Grünkohl“! No specific reason, it is not even cold enough for eating it. And yet, after three hours of carefully boiling chopped up kale into submission with copious amounts of cured pork products, here we are ...

 

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I’ve mentions Ukrops here before, I’m sure.  It was a local dearly loved family owned grocery store.  They closed as a grocery store a few years ago, but still stock other stores with various provisions – baked goods, refrigerated entrées and side dishes, salads, etc.  They have an extremely loyal customer base here and are going to be opening a market hall at some point, which locals are very excited about.  The is absolutely no shame at all in Richmond in serving Ukrops foods to guests.  I like a lot of it but find some things a little bland.  Item in point – they make a perfectly good, if plain, white meat chicken salad.  I fixed it up with apples and pecans for lunch the other day:

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Chicken salad (and one sausage – I was cooking them for the week and couldn’t resist) sliders, plain pasta with butter, and pickles:

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Making up my husbands lunch box for tomorrow. 

Very thin 2 medium egg omelette.

 

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Add Avo, Jalapeno, Cream Cheese & Bacon. Assemble like a wrap. 

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I wrap in foil as sometimes he heats in the pie warmer at work. 

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Found Scottish Boned Kippers at local Safeway! Made for a lovely brunch with scrambled eggs, canned tomatoes.

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Dejah

www.hillmanweb.com

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On Saturday, Mr. Kim took me to lunch to a place called &Pizza.  He had gotten a free pizza from there at a Yelp event and liked it well enough to take me back.  I was pleasantly surprised.  This is an East coast chain, but the pizza was very good especially the tomato sauce.  It is set up like a sub shop where they “build” your pizza while you’re in line. The way the line is set up is you choose your dough, then sauces and toppings; it goes into the oven and finally on to the finishing toppings.

 

Sauces:

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Building my pizza:

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Finishing toppings:

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We got garlic knots to share:

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Mr. Kim built his own pizza with spicy tomato sauce, jalapeños, basil, pepperoni, mozzarella, onions, Italian sausage, and finished with Parmesan and arugula:

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I went more traditional with tomato sauce, basil, fresh mozzarella, taleggio cheese sauce, and finished with olive oil:

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We’ll be back.  I’m looking forward to a white pizza. 

 

Today:

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Chicken salad on an English muffin and tots. 

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Had half a tuna steak leftover from last night's poke'.  

 

Seared it.  Sliced it into soft fusion tacos with pickled red onion, cilantro, gojuchang sauce.  Schmear of wasabi mayo on the side. 

 

 

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Grilled sandwich filled with Indian / Middle-Easter spiced split peas with brined cheese, onion, tomatoes, cilantro. Served with yogurt, tamarind chutney, amba, zchug. A salad of stir fried zucchini with nigella flavored Tzfat cheese, cumin, lemon and olive oil.

 

 

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Edited by shain (log)
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~ Shai N.

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18 hours ago, weinoo said:

 

 

 

 

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Julia's tuna salad (though not tuna sandwich, obv) - Ortiz, as Julia would expect.

 

Barilla macaroni salad. 

 

Green Salad.

 

Crudité.

Looks like a perfect plate. All that's needed is Dr. Brown's Cel-ray tonic or an egg cream. And some half-sours.

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We decided to have a heavier lunch than normal since we have an appointment to get our flu shots later this afternoon and I never know how I'm going to feel afterwards - sometimes I feel under the weather for the next day or so.

 

So who says you can't travel right now? We were transported to Burgundy and Sonoma simultaneously today - duck confit with duck fat potatoes, green salad with shallot, sherry vinegar and Dijon mustard and an incredible 2011 Belle Glos Taylor Lane pinot noir - which if you hadn't seen the bottle could be easily mistaken for a high end Burgundy.

 

The duck was cooked SV at 175F for about 12+ hours a week or so ago then reheated in the CSO.

 

 

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1 hour ago, KennethT said:

So who says you can't travel right now? We were transported to Burgundy and Sonoma simultaneously today - duck confit with duck fat potatoes, green salad with shallot, sherry vinegar and Dijon mustard and an incredible 2011 Belle Glos Taylor Lane pinot noir - which if you hadn't seen the bottle could be easily mistaken for a high end Burgundy.

 

Love your idea of lunch but it’s your attitude that most strikes a chord with me. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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52 minutes ago, Anna N said:

Love your idea of lunch but it’s your attitude that most strikes a chord with me. 

Sorry - I'm confused - is my attitude good or bad?

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