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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