Newspaper Page Text
4C
WEDNESDAY, AUGUST 9, 2006
RESTAURANT REPORT CARD
Special to the Journal
Houston County Environmental Health inspectors visited the following food service
establishments between July 31 and Aug. 4.
Ratings of 90-100 are considered excellent; 80-89, fair; 70-79, satisfactory.
All mqjor discrepancies are corrected before the health inspector leaves the premises.
Major discrepancies are coded as follows: A. Employee hygiene matters; B. Food handling
techniques; C. Temperature control of foods or food sources; D. Facility or equipment prob
lems; E. Storage of cleaning products or toxic materials.
Applebee’s, 100 Valley Drive, Perry 83
Big Dog Barbecue, 854 North Houston Road,Warner Robins 89
Boardwalk Frozen Custard, 1241-A Russell Parkway, Warner Robins 98
Burger King, 1000 St. Patrick St., Perry • 93
Burrito De Oro, 115-A Russell Parkway, El Jalei, Warner Robins 97
Burrito De Oro 11, 115-A Russell Parkway, El Jalei , Warner Robins 95
Dairy Queen, 1224 Watson Blvd., Warner Robins 91
Domino’s Pizza, Flash Foods, 2599 Watson Blvd., Warner Robins 97
Fuddruckers, 122 Margie Drive, Warner Robins 92
Galleria Cinemas, 2980 Watson Blvd., Centerville 100
Hardee’s, 2829 Watson Blvd., Warner Robins 96
Holiday Inn Lounge, 2024 Watson Blvd., Warner Robins 97
Holiday Inn Green Derby Restaurant, 200 Valley Drive 69C
Kipper’s Sports Grill, 4025 Watson Blvd., Warner Robins 89
Krystal, 1638 Watson Blvd., Warner Robins 83C
Krystal, 1415 Sam Nunn Blvd., Perry 95
Metropolis, 2029, Watson Blvd., Warner Robins 83C
Papa John’s, 810 Russell Parkway, Warner Robins . 90
Perry High School, 1207 North Avenue, Perry 100
Pizza Hut, 1344 Sam Nunn Blvd., Perry • 79
Quizno’s Subs, 2501 Watson Blvd., Warner Robins 98
Red Lobster, 1359 Sam Nunn Blvd., Perry 88C
S&G Chicago Style Hot Dog, 2060 Watson Blvd., Warner Robins 88C
Smoke’s Bar & Grill, 233 North Houston Road, Warner Robins 100
Sonny’s Real Pit Barbecue, 811 Russell Parkway 86C
Steak & Shake, 2999 Watson Blvd., Warner Robins 79
Wqffle House, 1501 Watson Blvd., Warner Robins 89
Waffle House, 1426 Sam Nunn Blvd. 91
Zaxby’s, 2931 Watson Blvd., Warner Robins 98
Zaxby’s, 1425 Sam Nunn Blvd. 94
Tennessee wine shines at Beachaven
I learned three things on a
recent visit to Tennessee.
I don’t like frog legs,
speed limits in Kentucky
seem to be merely a sugges
tion, and Beachaven Winery
in Clarksville is quietly mak
ing some very good wine.
Now, about those frog legs.
We stopped at an out of the
way seafood restaurant in
southeast Missouri and they
were simply part of the plat
ter we ordered.
Despite my wife’s objec
tions and mutterings of, “I’m
not eating any frog legs,” I
figured they would be good.
I mean, all those good citi
zens of Louisiana can’t be
wrong, can they?
Anyway, no more frog legs
for the foreseeable future.
But let’s skip ahead to the
wine.
Clarksville has the advan
tage of being above the
REA
From page 3C
1/2 teaspoon caraway
seeds
Mix in a bowl
Mix together 1 cup sugar,
RICE
From page 3C
same oil fry cashews and
raisins, stirring, until lightly
browned, 3 to 4 minutes, and
transfer with slotted spoon
to paper towels to drain.
In a bowl mix together
remaining 2 tablespoons
masala, Va fried onions, 1/4
cup water, ginger, garlic and
chilies. In a large pan or pot
(non-stick is ideal) heat 2
tablespoons oil, saute mix
ture, stirring, until liquid has
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sweltering heat of the deep
south, but below the cold
of the northeast, and it’s
climate works quite well for
white wines in particular.
Pair that with a winery com-
mit t e d
to qual
ity and
you’ve got
the ingre
dients for
some fine
wine.
What I
want to
see when
visiting
local win
eries out-
side of California and the
West Coast is what varietals
they are producing and
whether they are actually
growing the grapes, or just
buying someone else’s sur
plus.
1/4 cup salad oil, 1/2 cup
cider vinegar and 1/4 cup
water.
Pour over vegetables.
Refrigerate for 24 hours.
Cucumber
Cottage Salad
1 pkg. lime Jell-O
evaporated, about 3 minutes
Add chicken and 1 teaspoon
salt and saute, stirring, 5
minutes. Add 1 cup water
and simmer, covered, until
chicken is tender, about 15
minutes. Stir in yogurt and
1 tablespoon each of mint
and coriander and simmer
5 minutes. Add salt to taste
and remove from heat.
In a medium pot (non
stick is ideal) melt butter
or heat ghee over moderate
heat. Add Basmati rice and
1 teaspoon, salt and saute,
stirring, 3 minutes. Add 6
cups water to Basmati rice
and bring to a boil. Reduce
The Fish House IV
Restaurant &
Fish Market
* Fresh & Cooked Fish*
lunch Specials 111-31
All lunch Specials Include French Fries, Cole Slaw « Hush Puppies
/f~rv *Whiting Fillet Dinner - $4.49
- $4.49 V.x
.Fish & Shrimp Dinner - $4.49
Hours of Operation:
Tues. 10:30- 7pm • Wed. & Thurs. 10:30-8pm • fri. A Sat. 10:30-9pm
'Drive-Thru Available’
1 WR, CA
Jj^
Brian Goodall
The Wine Guy
Morris New! Service
This is where I tread care
fully and try to avoid snob
bery.
There is some pretty
good wine being made from
certain hybrids, and some
decent wine being made
from a few native American
grapes.
But not much.
At Beachaven, they
are producing Tennessee
Chardonnay, and making
varietals such as Merlot,
Syrah, Riesling, and Viognier
from grapes grown else
where in the US. They are
also growing such hybrids
as Vidal Blanc, Seyval Blanc,
and Chambourcin.
You may or may not know
that French hybrids grow
well in the United States,
but are not seriously con
sidered in the world of fine
wine.
In fact, they have no
1 1/3 cup boiling water
3 tablespoons lemon
juice
1/2 teaspoon salt
1 cup small curd cot
tage cheese
1/2 cup mayonnaise
1 tablespoon minced
onion
1 small cucumber,
heat and simmer, uncovered,
6 to 8 minutes, or just until
water is no longer visible
on surface of Basmati rice.
Preheat oven to 300 degrees
F. Mix saffron with hot milk
or water and sprinkle over
rice. Remove Basmati rice
from heat and let stand, cov
ered, 10 minutes to allow
rice to steam. Fluff Basmati
rice with a fork.
Fill a thick-bottomed large
casserole dish with alter
nating layers of Basmati
rice, remaining fried onions
(reserving 1 Tablespoon
for garnish), and chick
en with gravy. Cover cas-
FOOD
Here are some recipes
from readers that
you can try first hand
at the International Tasting
Party planned for Aug.
19 by the Middle Georgia
Democratic Women’s Club.
The event will be at the
Warner Robins Recreation
Center.
The first two are from
Irene Evans of Warner
Robins:
Sauerkraut
Casserole
1 lbs. mild Italian sau
sage links, cut into 1
inch slices •
1 large onion chopped
2 apples, peeled
1 can (17 oz.) sauer
kraut, not drained
1 cup water
1/2 cup brown sugar
2 teaspoons caraway
seed
Snipped parsley
In a skillet cook sausage
and onion until sausage
is brown and onion ten
der. Drain. Stir in apples,
sauerkraut, water, brown
sugar and caraway seeds.
Transfer to a 2 1/2 qt. bak
ing dish. Cover and bake at
350 degrees for one hour.
Garnish with parsley.
Hot Fruit
Casserole
1 can pears
legal status in the French
Appelation system, but can
make very good wine none
theless.
Beachaven’s classic white,
a blend of Vidal and Seyval,
is described by the winery
as “very much like Pinot
Grigi'o.” I paired the bottle, a
dry white, with a vegetarian
pasta and found it worked
quite well
Melody, an off-dry white,
is a blend of Seyval Blanc,
Catawba, and Cayuga White.
It is very floral and I thought
it was so much like Viognier,
I decided to taste them side
by side.
At dinner, I poured Melody
in one glass and Incognito,
the Viognier from Micheal-
David Vineyards in Lodi in
another.
Tasting blind, my wife
could easily distinguish the
two, but the reason was the
diced
Combine Jell-O, water,
lemon juice and salt. Stir
until Jell-0 is dissolved.
Refrigerate until nearly set.
Whip.
Add cottage cheese, may
onnaise, onion and cpcum
ber. Allow to set for several
hours before serving.
serole tightly and bake 30
minutes Garnish casserole
with reserved fried onions,
remaining mint, coriander,
fried cashews, raisins, and
eggs.
Serve hot with cucum
ber raita (a salad of yogurt,
finely chopped onion and
cucumber and salt), Indian
pickles, and fried or roasted
papads.
Yield: Serves 8-10
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1746 WATSON BLVD., WARNER ROBINS, GA 31093
CALLING ALL COOKS
1 can peaches
Pint jar spiced apples
1 can pineapple
chunks
2 tablespoons flour
1/2 cup brown sugar
1 stick butter
1 cup sherry
Combine sugar, flour, but
ter in top of double boiler.
Add sherry and cook until
thickened.
Stir the flour and sugar,
then stir into the sherry.
Layer drained fruit in a 2
quart casserole and pour
sherry mixture over it. Bake
at 350 degrees for 15-20
minutes or until bubbly.
And, we’,ve got one from
Betty Pearsall, who says she
got it from Evelyn Evans.
Pumpkin Dump
Cake
1 (29 ounce) can pure
pumpkin
1 (12 fluid ounce) can
nonfat evaporated milk
3 eggs
1 cup white sugar
1 teaspoon ground nut
meg
1 teaspoon ground gin
ger
1 cup chopped pecans
2 teaspoons ground
cinnamon
1/2 teaspoon salt
1 (18.25 ounce) pack
age yellow cake mix
3/4 cup butter, melted
1 cup chopped pecans
sweetness of the Melody, not
the taste itself.
In fact, when I tasted
them, knowing which was
which, I was amazed at how
they were different on the
nose and on the finish, but
nearly identical on the pal
ate.
Both matched very well
with apricot glazed pork
chops, but I found the
Melody to be too sweet with
out enough backbone for
the grilled swordfish I also
paired it alongside.
Beachaven is an award
winning producer who will
ship outside Tennessee if you
live in a state where such
purchases are legal. Visit
them in Clarksville or at
www.beachavenwinery.com
and see for yourself. And if
you’re driving through west
ern Kentucky, step on it or
get out of the way.
Angelina’s
Italian Restaurant
is introducing a NEW and Revised
lunch menu. Look for our daily
featured lunch specials including
Panini Sandwiches and Pasta Delights.
Our famous all-you-can-eat soup and
garden salad with garlic rolls are still on the menu!
* HI Reservations Available
VJL * 98T-9494
HOUSTON DAILY JOURNAL
Preheat oven to 350
degrees F (175 degrees C).
Grease and flour a 9x13
inch pan.
In a large bowl, whisk
together the pumpkin,
sugar, salt, nutmeg, ginger,
cloves and cinnamon. Stir
in the milk, then beat in
the eggs one at a time. Pour
pumpkin mixture into the
prepared pan.
Sprinkle the yellow cake
mix over the pumpkin mix
ture, then sprinkle on the
pecans. Drizzle melted but
ter over all. Bake in the
preheated oven for 55 min
utes, or until the edges are
lightly browned. Allow to
cool.
Becky Yeatman’s con
tribution (in addition to
chairing the event) will
be Fromage Fort, a classic
French mixture of vari
ous cheeses with wine. And
there’ll be many more dish
es from around the world ,
along with entertainment,
fortune telling and a prom
ise of absolutely no political
speeches.
■
We welcome reader’s rec
ipes. If you got it from
a cookbook or magazine
originally, let us know the
source. Send to Charlotte
Perkins, Lifestyle Editor,
Houston Daily Journal,
1210 Washington St., Perry,
prS
I Bio)
50-75% off
Friday, August 18
Saturday, August 19
HIHO
\ Friends
j Tuesday -Saturday
10 until 5:30
909 Carroll Street
| Downtown-Perry
987 -0751
I www.twofriends2.com
1500 Sam Nunn Blvd.
Exit 136
(Next to Quality Inn)