Newspaper Page Text
4C
WEDNESDAY, AUGUST 16, 2006
Restaurant Report Card
Houston County Environmental Health inspectors visited the following restaurants July
31 to Aug. 4. Major problems are corrected before the health inspector leaves the premises.
A rating of 90-100 in considered excellent, 80-89 is good, 70-79 is satisfactory.
Key to type of discrepancies found:
A. Employee Hygiene Maters
B. Food Handling Techniques
C. Temperature Control of Foods or Food Sources
D. Facility/Equipment Problems
E. Storage of Cleaning Products/ Toxic Materials
■ Applebee’s, 100 Valley Drive, Perry 83
■ Big Dog BBQ, 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 Pkwy., Warner Robins 97
■ Burrito De Oro 11, 115-A Russell Pkwy., Warner Robins 95
■ Dairy Queen, 1224 Watson Blvd., Warner Robins 91
■ Dominos Pizza @ Flash Foods, 2699 Watson Blvd., Warner Robins 97
■ Fuddruckers, 133 Margie Dr., Warner Robins 92
■ Galleria Cinema’s, 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 Dr„ Perry 69
■ Kipper’s Sports Grill, 4025 Watson Blvd., Warner Robins 89
■ Krystal, 1638 Watson Blvd., Warner Robins 83
■ Krystal, 1415 Sam Nunn Blvd., Perry 95
■ Metropolis, 2028 Watson Blvd., Warner Robins 83
■ Papa John’s Pizza, 810 Russell Pkwy., Warner Robins 90
■ Perry High School, 1307 North Ave., Perry 100
■ Pizza Hut, 1344 Sam Nunn Blvd., Perry 79
■ Quizno's Subs, 2801 Watson Blvd., Warner Robins 98
■ Red Lobster, 1359 Sam Nunn Blvd., Perry 88
■ S&G Chicago Style Hot Dogs 2060 Watson Blvd. @ Home Depot, Warner Robins 100
■ Smokes Bar & Grill, 233 North Houston Rd., Warner Robins 100
■ Sonny’s Real Pit Bar-B-Q, 811 Russell Pkwy., Warner Robins 86
■ Steak & Shake, 2999 Watson Blvd., Warner Robins 79
■ Waffle House, 1501 Watson Blvd., Warner Robins 94
■ Waffle House, 310 Russell Pkwy., Warner Robins 89
■ Waffle House, 1426 Sam Nunn Blvd., Perry 91
■ Zaxby’s, 2931 Watson Blvd., Warner Robins 98
■ Zaxby’s, 1425 Sam Nunn Blvd., Perry 94
MEAT
From page iC
1/2 teaspoon ground pepper
1/2 teaspoon Chipotle Chile
Pepper, crushed
1 can pinto beans (15-1/2
oz.)
1 can kidney beans (15-1/2
oz.)
1 can beef broth (14-1/2 oz.)
1 can stewed tomato (14-1/2
oz.)
1 can green chiles (4 oz.)
1 can tomato sauce (8 oz.)
Pepper Jack Cheese, shred
ded (optional)
Longhorn style cheddar
cheese, shredded (optional)
In a large pot, melt the butter
over a medium to high heat. A dd
onion and saute until transpar
ent. Include the pork and brown
with onion.
After you brown the pork,
reduce heat to medium. Add the
garlic, oregano, chives, pepper,
and Chipotle.
Cook for 5 minutes to mix
flavors.
Now, you want to add the
pinto beans, kidney beans,
beef broth, stewed tomatoes,
and tomato sauce. Reduce
the heat to low and simmer
for 1 hour.
When serving, garnish
with a tablespoon of cheese
either Jack or cheddar.
DIP
From page iC
tomatoes, set aside. Blend
remaining tomatoes and
reserved liquid with beans
in small bowl. Spread bean
tomato mixture into Bxß
- baking dish or round
casserole dish. Top with gua
camole.
Blend sour cream and taco
seasoning mix together in
small bowl. Spread over gua
camole. Top evenly with lay
ers of cheese, olives, green
onions and reserved toma
toes.
Chill for two hours prior
to serving. Serve with torti
lla chips.
Store Hrs: Mon- Fri 10-6 & Sat 10-2
14 tel 2Mk
See our cooking class ad in this sectionr > P^$ > f\\
504 Russell Pkwy Sunset Plaza
Warner Robins, GA 3XOBB
923-0090
Mexican
Meatballs
2 cups day old corn
muffin or bread crumbs
1 1/2 pounds ground
turkey or beef
20 oz. mild or medium
enchilada sauce, divided
Salt
Pepper
4 oz. shredded Mexican
cheese mixture
Preheat the oven to 350
degrees.
Mix together the corn
bread, ground turkey or
beef, 1/2 cup sauce, and salt
and pepper to taste in a large
bowl. Form the mixture into
cocktail sized meatball and
place on a large jelly roll pan
or baking pan.
Bake for 20 minutes, or
until browned and cooked
through, shaking the pan a
few times to allow the meat
balls to brown evenly. While
the meatballs are heating,
heat the remaining sauce
until piping hot.
Place the meatballs in a
chafing dish, crockpot, or
saucepan over low heat.
Add the sauce and toss to
coat. Sprinkle the cheese on
top and serve with plenty of
toothpicks and napkins.
Gaspacho Dip
1 16-oz jar medium salsa
(Emeril’s or Paul Newman’s
preferred)
1/2 green bell pepper,
seeded and chopped
1/2 cup diced Vidalia
onion
1/2 cucumber,
sliced and diced
1 tablespoon fresh lime
juice
Stir together all ingre
dients. Serve with corn
chip scoops.
Knorr Spinach
Dip
A classic. This can be
served from a bowl with
Sweet and Fruity
Wings
(just don’t tell the. guys what
they’re called)
5 pounds chicken wings
1 cup freshly squeezed
orange juice
3 tablespoons freshly grated
orange zest
1 cup pineapple juice
1 cup honey
1/2 cup soy sauce
5 minced garlic cloves
1 teaspoon cayenne pepper
(or to taste)
Salt
Freshly ground black pep
per
Rinse and pat dry the chicken
wings. In a large bowl whisk
together the remaining ingredi
ents. Add the chicken wings to
the marinade and toss well to
coat. Cover tightly and refrig
erate for at least 2 hours and
up to 2 days, tossing the wings
occasionally to coat with the
marinade. Preheat the oven to
400 degrees. Line two large bak
ing sheets with aluminum foil.
Arrange the wings on the baking
sheets in a single layer. Bake
for 15 minutes, baste with any
leftover marinade, and flip over.
Bake for 15-20 minutes more,
or until the wings are cooked
through and golden brown. Serve
hot or at room temperature.
chips or can be put into a
hollowed out loaf of bread.
1 pckg. frozen chopped
spinach, thawed and
squeezed dry
1 container (16 oz.)
sour cream
1 cup mayonnaise
1 package Knorr veg
etable recipe mix
1 can (8 oz.) water
chestnuts, drained and
chopped
3 green onions, chopped
(optional)
Combine all ingredi
ents and chill about 2
hours.
Gridiron Potato
Dip
FOOD
TV lessons pay
off in the kitchen
Some people learned to
cook at their mother’s
side.
Others can point to a dog
eared, sauce-stained copy of
The Joy of Cooking as their
culinary professor.
I’m a TV cook.
As a kid, I watched
Graham Kerr in the after
noons before going to bas
ketball practice.
When I had a cold, I’d
gather my box of Kleenex
and blanket and watch Jeff
Smith cook the foods of the
world.
Mario Batali, Bobby Flay
and Emeril Lagasse taught
me much of what I know
through the Food Network.
And now that the Food
Network has fewer cook
ing instruction shows, I go
to PBS on Saturday after
noons.
I’ve rarely cooked any
thing from these shows.
Instead I’ve watched the
techniques. I’ve remem
bered the hints. I’ve seen
the way certain foods work
together.
That helped me with
a recent breakthrough
of sorts. I made Chicken
Parmesan for the first time,
from scratch, without a
cookbook.
Over the years, I’ve seen
the dish or dishes like it
made several times. So
I winged it. And I had a
blast.
I had gone to the store
to get stuff for the grill but
changed my mind in the
parking lot.
WINE
From page iC
the movie brought to wine
in general, but overall, it
was more offensive than
entertaining.
Such a person is not one I
would often share my table
with.
It’s not that I think I am
too good. It’s that I think
wine is too good.
Wine is too precious a liq
uid to be treated as a mere
alcoholic drink.
No one who sees it as such
really understands wine.
Another truth is that
a wine may surprise you,
depending on your experi
For something totally dif
ferent, try this potato dip
from H. J. Heinz. Serve
with pita or chips and fresh
vegetable dippers, such as
wedges of bell peppers and
celery sticks.
2 cups frozen Ore-Ida
Mashed Potatoes (firmly
packed)
1 cup milk
Va cup light or regular
ranch salad dressing
‘/a cup plum tomatoes,
chopped
'/a cup red, orange and/
or yellow bell peppers,
chopped
•A cup pitted Kalamata
or ripe olives, chopped
‘A cup red onion or
Heavy afternoon rains
meant grilling would have
been a sloppy affair of tak
ing on and off my Crocs as'
I went back and forth from
the kitchen to the patio.
Now, I’m not even a big
fan of Chicken Parmesan.
Most times in restaurants,
it is too heavily battered, or
worse, the sauce is bland.
But I figured I’d see what
I could do.
If it was a flop, there was
j - j
Dan MacDonald
Columnist
Morris News Service
soft, add a diced shallot and
after a minute, add a small
can of diced tomatoes, prob
ably a tablespoon and a half
of tomato paste and a cup of
red wine.
Bring that to a boil and
then let it simmer.
While that cooked, I pre
pared the chicken breasts.
I pounded two chicken
breasts flat by placing them
between sheets of plastic
wrap and walloping them
with a rolling pin.
Then I dusted them in
flour, dipped them in a
couple of beaten eggs and
dredged them in bread
crumbs.
ence with it and how it is
served.
A good example was a
bottle of Dievole Pinocchio
Nero D’Avola, a Sicilian
red.
This wine can be a little
rough and ragged, but when
I poured a glass straight
from the refrigerated bottle
while cooking, it made the
wine fruity, somewhat flab
by, and very subdued.
Not what I expected, but
just what many people who
don’t like the bitterness of
dry reds are looking for.
It also helped cool the fire
of the Serrano peppers I
was grilling with.
As it warmed up, it’s
chives, chopped
V 4 teaspoon each salt
and freshly ground black
pepper, or to taste
Prepare potatoes according
to package directions using
f-PEACHES
•PLUMS
•SHELLED
PEAS
3801 HWY 41 N.
Byron, GA 31008
1478-953-3820
... located m
9skowe owniwm
922 Carroll Street • Perry, Georgia 31069
478-987-1866
www.frontDorchtea.com
1 r 00036398
always
the pizza
delivery
safety
valve.
M y
sauce was
a sim
ple one.
Saute
a diced
medium
onion in a
pot until
<S>* sn ©//
Experience warm Southern
hospitality while dining with family
and friends.
Open Tuesday - Saturday
10:00 am-5:00 pm
for lunch, specialty desserts
and afternoon tea
HOUSTON DAILY JOURNAL
Next, I sauteed them u _itil
they were lightly brown on
both sides.
I finished cooking the
chicken in a 350-degree
oven for about 10 minutes.
At the eight-minute mark,
I briefly pulled the dish
from the oven and topped
the breasts with 'freshly
grated Parmesan cheese
and returned them to the
oven, so the cheese would
melt and brown.
I returned to the sauce
to add rough-chopped fresh
basil, sage and thyme from
my herb garden and some
fresh oregano I bought at
the store.
After a quick stir, I
removed the chicken from
the oven and plated it.
I topped the chicken
with the red sauce, then a
blizzard of freshly grated
Parmesan, and that was
topped with a sprinkling of
the herbs.
Unlike the disappointing
dishes I’ve tried in restau
rants, this one was satisfy
ing. The chicken was light
ly crusted and remained
moist.
The sauce was robust
because I added the herbs
just at the end and bol
stered it with the dusting
of fresh ones. The whole
dish took maybe an hour to
prepare, and it was a most
rewarding experience.
See, I wasn’t wasting my
time sprawled on the floor
watching cooking shows.
I was really paying atten
tion.
“true” character began to
show.
I experimented similarly
with a chilled chardonnay
and found that when cool,
the oakiness was muted
and the fruit showed more
distinctly.
In the same way, as it
reached cellar temperature,
the butter, vanilla, and min
eral aspects one expects in
this varietal made a much
greater appearance.
To share your wine expe
riences, or to ask a wine
question, write me at
goodellwineguy@sbcglobal.
net. Until next time, happy
pours.
1 cup milk for 6 minutes
in microwave (3-4 minutes
on stovetop). Stir remaining
ingredients into potatoes;
cover and chill at least 2
hours before serving.
•SHELLED 1
BUTTER BEANS
•SEASONAL
Owners:
Burl Sasnett
lo Sasnett
00036662