Search This Blog

Friday, September 21, 2012

Jaipur Junction - Hudson

Jaipur Junction is located in the Acme Plaza in Hudson.  They advertise Northern Indian food.  I am not sure of the difference.  It is not a very large place, but colorfuly decorated.  We both ordered things we typically get, but the menu had lots of other options.  I got the lamb Rogan Josh.  It was very good, probably the best I have had.  The lamb was tender and there was plenty of sauce to soak my rice.  I ordered the Medium heat, but either got mild, or it's a very mild medium.  I might see if they can do Med-Hot next time.  TBG got Lamb Vindaloo in Hot.  It was much hotter than mine.  It was also very good.  We got 2 orders of Naan, which was just enough.  We also got a Mango Lassi (mandatory for me to eat all those hot Indian spices).  It was so good I almost finished it before my food came!  The server was a little different, but the service was quick.  It was not busy when we were there but a few people that had ordered ahead came in for pickup.  We will definately be back.

Service____ 7 Chipps
Food____8 Chipps
Atmosphere____6 Chipps
Beer List____6 Chipps
Wine List____0 Chipps
Value____7 Chipps

Jaipur Junction on Urbanspoon

Tuesday, August 21, 2012

Gamekeepers Taverne - Chagrin Falls

Gamekeepers is located in the heart of beautiful Chagrin Falls.  If you are not from the area I suggest going while the weather is nice and plan on staying awhile.  There is a park, falls viewing area and cute shops.  There is not a lot of parking and it's spread out, but I did not have a problem finding a spot on a Wednesday night.  Gamekeepers is a old, cabin like building.  There is a large patio in the back and I think there is a lot of seating, but it's broken up into smaller intimate rooms making it hard to tell.  The menu is small but impactful.  There are some non-gamey items if you prefer (or go with someone picky!).  I met my parents there while TBG was at work.  My mom got the special which was seafood over black rice and mixed veggies with a wasabi asparagus sauce.  It was good.  I had never had black rice before and it was surprisingly sweet.  The sweetness was offset by the wasabi in the sauce.  It definitely was a pretty plate.  My dad got a burger with fresh chips and spicy coleslaw.  He said it was good quality.  He does not like much other than hamburgers, so quality is all that matters to him.  I got the wild boar short ribs over mashed potatoes and asparagus.  It was great.  The boar was so tender and moist.  The fried onions on top cut through the sweetness from the BBQ sauce and added much more to the plate than I thought they would.  The portion sizes were perfect for all of us.  The service was good, she was able to answer all the questions my picky father had.  The wine list was good, but expensive.  There were a lot of bottles I would have ordered if TBG was with me.  I will definitely go back.  There is also a more causal place next door owned by Gamekeeper's that I would like to try.  Good for date night, or a special occasion! 

Service____ 8 Chipps
Food____9 Chipps
Atmosphere____7 Chipps
Beer List____5 Chipps
Wine List____7 Chipps
Value____7 Chipps

Gamekeeper's Taverne on Urbanspoon

Wednesday, August 15, 2012


If you grew basil in your garden this year, chances are you have A LOT right about now.  I love basil and grow it every year.  After adding it to every recipe I make in the summer I always still have a lot growing in the backyard.  Here are some things to do with it so you have have "fresh" basil all winter. 

1. Freeze it
I have an ice cube tray specifically for basil so my normal ice does not taste like basil.  Pack as much washed and cut basil as you can into the cubes.  Fill the rest of the way with water and freeze.  As soon as the cubes are frozen, empty into a freezer safe bag.  You can just throw these cubes into anything you want, or melt them in a bowl and take the basil out if you don't want the water. 

2. Make Basil Butter
One of my favorite things to do with Basil.  You can use this for sauce over pasta, on bread then broiled, served with rolls, in sauces with veggies, or on meats.  I usually make a lot when I do this because it's just as easy to make a ton, and you only have to wash up once. 

3c basil          4 cloves garlic
1lb butter       Fresh ground pepper

Throw it all in the food processor and blend until smooth.  Transfer to an airtight container or make balls with a small ice cream scoop.  Put balls on a cookie sheet and place in the freezer.  Once frozen transfer to a freezer bag and freeze to use all winter!  Not only are they delicious, but they are pretty too!

3. Grow more
I have not tried this yet, but it worked for my mom!  Put a sprig of basil in water on a windowsill and it will grow roots. This way you can have a small plant in the house all winter.  I think I will try it, even though it will be hard not to use it all at once!

Let me know your favorite thing to do with basil!

Friday, August 3, 2012

Nosh Eatery - Hudson

Nosh is located in a strip mall on Rt 91 South of downtown Hudson.  There is a decent size parking lot in front.  The atmosphere is urban coffee house.  There are not a lot of seats, but everything is clean.  There is a counter to get coffee or something out of one of the cases.  We sat down and ordered coffee since we were there for breakfast.  The coffee was good, TBG said he would come just for that.  The specials sounded pretty good, but we both ordered off the menu.  I got the pistachio french toast topped with fresh fruit and goat cheese whipped cream.  It was amazing.  The pistachio crust was nice and crunchy while leaving the inside fluffy.  The toppings added a sweet touch.  TBG got the Wake and Baked breakfast sandwich.  It had eggs, ham, bacon, tomato, lettuce, Boursin cheese and white truffle on sour dough.  He loved it.  Everything tasted freshly made and carefully put together.  We will definitely be back.  The service was good, but there are not many tables in the whole restaurant.  The prices are good for the quality of food.  The portions are not huge, but were big enough for me, and TBG finished mine anyway.  They serve breakfast, lunch and boxed dinners so get there early and get your Nosh!

Service____ 7 Chipps
Food____9 Chipps
Atmosphere____7 Chipps
Beer List____0 Chipps
Wine List____0 Chipps
Value____8 Chipps

Nosh Eatery on Urbanspoon

Thursday, July 19, 2012

Buffalo Chicken Enchilada Recipe

I got this recipe from the Pillsbury Casserole book.  I don't usually make things with so many pre-made ingredients, but this is delicious.  Make a lot because it is even better left over!  I shred my chicken, but if you don't have the time you can cube it like the original recipe says.  This time I used wheat tortillas to make it a little heathier.  I usually end up buying the larger tortillas, so I make less than 12 or make more of the fillings. 

Serving size is 2 enchiladas, makes 6 servings
3 cups cooked chicken
3/4c Buffalo wing sauce
1 cup sour cream ranch dip
3 cups Cheddar cheese
1 can cream of chicken soup
green onions
12 - 6" tortillas

Grease a 13x9" pan and preheat the oven to 350.

To make shredded chicken, boil a pot of water and add chicken.  Cook for about 20 min or untill the chicken is not pink inside anymore. Take it out and shred with a fork holding the hot meat with tongs or another fork. Stir the chicken into the wing sauce.  

In a seperate bowl mix the soup, dip, and onions together to make a sauce for the inside of the enchildas.  Save a good amount of the sauce for the top so the tortillas do not dry out in the oven.  I set up a station to make filling each tortilla quick and easy.  Save some of the cheese for the top also.  Once filled, roll each tortilla and place seam down into the pan.  Spread the sauce on top when pan is filled then cover with aluminum foil.  Cook for 35-40 min or until hot and bubbly.  Take the foil off, add the cheese, green onions and cook for another 5 min.  Serve warm with a side of hot sauce!  Start to finish this dish takes a little while, but the chicken could be cooked the night before.  The enchiladas could even be put together ahead of time and kept in the fridge.  All in all, this is a fairly easy dish for how good it is!

Tuesday, July 17, 2012

Product review and Recipe - Peach Sorbet

July is National Ice Cream month, it's also TBG's Birthday.  He got the Cuisinart Ice Cream maker for his birthday so we will be reviewing it here and sharing the recipe.  One if his favorite fruits is peach, so I decided to make the Raspberry Sorbet from the recipe book substituting peach for the raspberry.  I chose sorbet because I already had the ingrediants in the house, and it seemed like the easiest.  If it doesn't come out I can say for sure it wasn't the recipe!

Peach Sorbet

Serving size 1/2c, makes 10 servings

2 cups water
1.5 cups sugar
pinch of salt
4 cups frozen peaches, thawed
I started with making a simple syrup in a medium saucepan.  Add the syrup to the fruit with the salt.  I then used the immersion blender to make a smooth mixture.  After transferring to a airtight container I refrigerated for 2 hours.  Make sure the freezer bowl is completey frozen.  Then turn the machine on and pour the fruit mixture in the top.  The frozen treat starts to pull together and freeze almost immediately.  Mix for 15-20 min and voila!  Sorbet!  If you want it thicker, throw it in the freezer for an hour or so.  The first time I tried to make sorbet, I only froze the bowl for 7 hours.  I shook it and it sounded frozen, but my sorbet never froze, or got any thicker.  Fail!  I put it in the freezer anyway, but it never really got a nice texture.  This time I had the bowl in the freezer for a couple days.  The book does recommend keeping it in the freezer at all times so you are always ready for a frozen treat.  The machine itself is very easy to use.  The bowl is not big, but big enough for a family.  If I was making ice cream for a party, I would start a week early, or buy another bowl.  An extra bowl is $30 on  I can't wait to try something more difficult like frozen yogurt or ice cream!

Sunday, July 15, 2012

Marcelita's - Hudson/Twinsburg

Marcelita's is located near the Hudson Twinsburg border on RT 91.  There is a large parking lot and lots of seating.  The front of the menu told the story of Marcelita's.  It started on the same location in a shack many years ago and is still in the "family".  The menu was pretty typical of a Mexican restaurant.  The salsa was average, but did taste freshly made.  I got the wet pork burrito with Texan sauce, chihuahua cheese and sour cream.  It was very tasty and the perfect size.  The Texan sauce was kind of like a BBQ, but with Mexican spices, it was very good.  TBG got the special which was chicken enchiladas with refried beans and rice.  He said it was good, but liked my burrito better.  The beer list was decent, with the expected Mexican beers.  The bar was a nice size, and separate from the rest of the family friendly restaurant.  Our server was nice, and the food came fast, but they were not busy that night.  The price was not bad for a family night out, and there are always coupons in the local books.

Service____ 7 Chipps
Food____7 Chipps
Atmosphere____7 Chipps
Beer List____6 Chipps
Wine List____4 Chipps
Value____7 Chipps

 Marcelita's Mexican on Urbanspoon