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4C ♦ WEDNESDAY, SEPTEMBER 6, 2006 Restaurant Report Card Houston County Environmental Health inspectors visited the following food service estab lishments between Aug. 28- Sept. 1. Major problems are corrected before the health inspec tor 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 Organization Score I Allen's Stone Baked Pizzeria, 1355 Sam Nunn Blvd., Perry 92 I Captain D’s, 513 North Davis Drive, Warner Robins 99 I Cox Concessions/GA National Restaurant 401 Larry Walker Parkway, Perry 97 I Cox Concessions/Heritage Hall Restaurant 401 Larry Walker Parkway, Perry 97 I Cox Concessions/MC Gill Building, 401 Larry Walker Parkway, Perry 99 I Cox Concessions/New South Arena, 401 Larry Walker Parkway, Perry 96 I Cox Concessions/Reeve’s #4, 401 Larry Walker Parkway, Perry 99 I Cox Concessions/Reeve’s Arena #l, 401 Larry Walker Parkway, Perry 100 I Cox Concessions/Stand “A”, 401 Larry Walker Parkway, Perry 98 I Cox Concessions/Stand “B”, 401 Larry Walker Parkway, Perry 100 I Domino’s Pizza, 2278-B Moody Road, Warner Robins 96 I Firehouse Subs, 206 Russell Parkway, Warner Robins 97 I Georgia Bob’s Barbecue Company, 1882 Russell Parkway, Warner Robins 93 I Gold Cup Bowling, 1041 Russell Parkway, Warner Robins 100 I Gregg’s Mexican Restaurant, 312 South First Street, Warner Robins 74 I Hampton Inn Mini Kitchen, 102 Hampton Court, Perry 99 I Hong Kong Buffet, 1406 Sam Nunn Blvd., Perry 93 I Hong Kong Express, 2706 Watson Blvd. Suite #l, Warner Robins 76 I Ivory’s Cajun Grill 103 Manor Court, Warner Robins 91 I Krystal, 747 Russell Parkway, Warner Robins 92 I McDonald’s, 3133 Watson Boulevard, Warner Robins 90 I McDonald’s, 793 East Highway 96, Bonaire 89 I Neighbor’s Grill, 198 South Houston Lake Road, Warner Robins 77 I Olympia Family Fun Center, 622 Greenbriar Road, Warner Robins 96 I Piccadily Cafeteria, 2745 Watson Boulevard, Warner Robins 67 I Prinnie-Mack Coffee Company LLC, 100 Hospital Drive, Warner Robins 90 I Royal Wings, 726 N. Davis Drive, Suite D, Warner Robins 67 I Skipper John’s 1210 Macon Road, Perry 85 I Wingate Inn, 4130 Watson Boulevard, Warner Robins 100 All fired up: Chefs share news and views I’ve spoken with athletes, politicians and musi cians, but I have to say that I most enjoy talking to chefs. They are a hard-working bunch who seem to appreci ate their lot in life. Ask them about food, and most have opinions they are willing to share. I talked to several at the Cooking Classic 2006 event at the Ritz-Carlton Amelia Island over the weekend. Basically, I posed this ques tion: What, in the world of food, has you excited at the moment? Kevin Rathbun , owner and chef at Rathbun’s in Atlanta: “Good organic stuff. Really quality aged meats. Vegetables that come fresh from the garden to the plate.” This was a common theme, as was new kitchen technology. Donald Barickman, owner and chef at Magnolias and Cypress in Charleston, S.C., said he’s excited about help ing to bring back forgotten foods. “I’m continuing to find ingredients that are making a comeback, like Carolina aromatic rice. I like the fact that foods are staying real. We are eating less food like low fat cheese that are plas tic and won’t melt. Foods are coming from the fields to the table without intense processing. That continues to excite Jade’s Sandwich Shoppe 1201 Sunset Ave. • Perry Plaza Hours: Mon, Tue, Thurs, Fri. 11am-7pm •Wed 11am-2:3opm Kg? * me.” Ritz-Carlton Amelia Island executive chef Thomas Tolxdorf said organ ics are almost becoming a necessity. “I want to do more with organic ingredients because we live in a world of aller gies, especially in America. We have to provide for the dietary needs of our guests. Organic food is more avail able than it was five years KP- Jr Dan MacDonald Columnist Morris News Service expensive. A restaurant tomato is definitely not a grocery store tomato. Rathbun only serves tomatoes when in season in Georgia - from July 4 through October. This means sacrificing but it also makes the diner appreciate the food more. “Cape scallops are my favorite food but they are only around for 21/2 months from November to January.” Seasonal shopping will make you a more imaginative cook, he said. And you’ll find that food tastes better than if you just “find a recipe and use toma toes in January.” 478-987-2428 Remember For Your Convenience WE’RE OPEN EVENINGS! 2 •Hot & Cold Sandwiches" (Many to Choose) Judy’s Choice This Week: ham panini w/ pickles & chips -$5.50 •Hot Soups (Made Fresh Daily) •Kids Menu Available plus Salads • Desserts • Drinks There are also develop ments that are going to change the way kitchens operate. Rainer Zinngrebe , execu tive chef at the Ritz-Carlton Cancun, mentioned a new cooking system that uses steam to cook foods at lower temperatures. The cook programs the machine, telling it what it’s cooking, the size and the time when it must be done, and it takes care of the rest. The machines use less energy and labor and give chefs more time to create, he said. “Pork loins, which were once dry, are now juicy by employing this new tech nique. You can cook seafood at 145 to 150 degrees. When cooking shrimp, the shrink age is almost zero.” Jordi Valles, executive chef of Salt, the Ritz-Carlton Amelia Island’s soon to be opened flagship restaurant, said the Thermo Mix is a blender that also cooks. It’s perfect for sauces and purees, and he said it’s like having another employee. “A hollandaise sauce may take 30 minutes but this machine can do it in seven minutes and the emulsion is properly done and it is always the same sauce. It doesn’t even need to be strained.” “We are so far behind,” Zinngrebe said. “We are still cooking on gas stoves that haven’t changed over the last 40 years.” ago.” This empha sis on fresh and, whenever possible, organic food is why meals at better restau rants are FOOD 'PICKUP DINNER ON THE WAY NO ME * 00037742 DINNER From page iC Creole Chicken Bake This one starts with a rotisserie chicken. Some stores now sell them by halves. All you need is your family’s favorite green veg etable, and a side dish of cranberry relish to make this a meal. 1/2 precooked chicken, deboned 1 package Zatarain’s Creole Chicken Stuffing Mix 2 1/4 cups water or chicken stock 2 tablespoon butter or margarine Debone chicken and cut into small serving piec es. Combine contents of Zatarain’s Creole Chicken Stuffing Mix seasoning packet, water or stock, diced chicken and butter or margarine in a two-quart sauce pan. Bring to a boil, add Zatarain’s Creole Chicken Stuffing Mix crumbs and stir thoroughly. Spoon into all/2 quart greased cas serole dish, top with several bits of butter. Bake at 350 degrees until hot, approxi mately 25 minutes. Brat Dogs Kids will love these, and so will you when you see how easy they are. PERKINS From page lC that The Episcopal Church Women of All Saints in Warner Robins are cook ing those wonderful holiday casseroles again. They’ll start taking orders on Sept. 18, and all casseroles can be picked up at the church parish hall on Nov. 11. The casseroles, which cost $lO each, are frozen and wrapped for your freezer. Here are the choices: ■ 1. A delicious concoc tion of chicken with sour cream and poppy seeds that can be heated and served over rice or noodles. ■ 2. A sweet potato casse role made with fresh sweet potatoes, butter, eggs, vanilla, whiskey, evaporated milk, sugar and Karo syrup, layered with marshmallows SPICE Frompage jC 4 cups rice and com cereal squares Sauce: 1 cup margarine 1/4 cup brown sugar 2 tablespoons chili powder 8 drops hot pepper sauce 1 tablespoons Worcestershire sauce 1/2 teaspoon garlic powder FETA Frompage jC with cold water. Meanwhile, jfcSssl lunch Bullet Mon.-Sat. n-4p.m. Featuring At All Buffets Oysters, Crab Legs, Shrimp, Steak and much much more! Dinner Buffet Mon.-Thurs. 4-10p.ni. w/this ad receive FREE drinks for your table! Fri. & Sat Night Bullet 4-fflun. Adults $10.49 Sunday ALL day buffet 11a.m.-10p.m. $9.49 Sat & Sun au daw ItHffpf S vit aid a iinifft* fta)| WfH wWnn» AWn AaSnJf 1 pkg. (16 oz.) Johnsonville Smoked/ Cooked Bratwurst, any variety 3 American cheese slic es, 1/2 a slice per brat 1 can of large ready to-bake biscuits Slice bratwurst down the center lengthwise, making sure not to cut all the way through. Add 1/2 slice American cheese to the center of each brat. Wrap a biscuit around the brat and cheese, joins ends together. Place in oven and cook to the directions of the biscuit can and serve. Serve with baked beans, slaw or other easy sides. Source: Johnsonville Impossibly Easy Quesadilla rie From Betty Crocker, the great taste of the appetizer favorite quesadillas baked in a pie. It will make its own crust. Make a salad. Have ice cream for dessert. 1 can (4.5 ounces) Old El Paso chopped green chiles, well drained 2 cups shredded Cheddar cheese (8 ounc es) 1 teaspoon chopped fresh cilantro 3/4 cup Original Bisquick mix 1 1/2 cups milk 3 eggs Heat oven to 400 e F. Grease 9-inch pie plate. Sprinkle chilies, cheese and and toped with a coconut and pecans. ■ 3. A squash casserole with cornbread stuffing, butter, sour cream, onion, water chestnuts and more. Proceeds go to fund a variety of church and com munity projects. Call Linda at 953-4946 for more infor mation. Shoppin’ around In case you’ve wondered about those little pork roasts they’re selling at Kroger, right by the rotis serie chicken, I tried one and it was still hot when I got it home, very tender and easy to slice, with prac tically no fat to cut away. There was plenty for two of us, with leftovers. I’ll defi nitely buy it again. I’m in the market for quick-and-easy these days, 1/2 teaspoon garlic salt 1 teaspoon curry pow der Preheat oven to 250 degrees. Mix crackers, pretzels, chips, nuts and cereal in a large mixing bowl. ivide this mixture even ly between 3-9”X13” cake pans or two jelly roll pans. Melt the margarine in a small saucepan on low heat. Remove from heat. Add the brown sugar, chili prepare salad dressing as directed on package. Toss beans with the cheese, onion and dill. Add prepared dressing; mix 406 Sam Nunn Blvd. • Perry, GA 478-988-8838 HOUSTON DAILY JOURNAL cilantro in pie plate. Stir remaining ingredi ents until blended. Pour into pie plate. Bake 25 to 30 minutes or until knife inserted in cen ter comes out clean. Cool 5 minutes. Serve with salsa if desired. Wild Rice and Turkey Casserole Here’s another Betty Crocker dish that’s quick to prepare and easy to eryoy. You can save time by using a rotisserie chicken. Top with slivered almonds for a little crunch. Serve with steamed broc coli, and hot biscuits. 2 cups cut-up cooked turkey or chicken 2 1/4 cups boiling water 1/3 cup milk 1 small onion, chopped (1/4 cup) 1 can (10 3/4 ounces) condensed cream of mushroom soup 1 package (6 ounces) seasoned long grain and wild rice Heat oven to 350 C F. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole. Cover and bake 45 to 50 minutes or until rice is ten der. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed. and something I’ve discov ered is that the refrigerated ready-made mashed pota toes are good. You just pop them in the mike for a few minutes and add your own butter, or cheese, or sour cream. They taste more like homemade than the instant mashed potatoes, and they heat in their own little container. I’m told that the macaroni and cheese is good, too. On the other hand, I finally got curious about those pricey “organic” apples, as opposed to all the other apples in the stores, and was wondering if there was something magical or earthy about the taste. So I bought one. It was a perfectly good apple, but no better than the Fujis and Galas I usu ally buy. powder, hot pepper sauce, Worcestershire sauce, gar lic powder, garlic salt and curry powder and mix thor oughly. Pour equal amounts of the sauce mixture over each of the pans. Stir gently. Bake for 1-1/2 hours, stir ring gently every 30 min utes. Cool. TIP: Vary the intensity of the spicy flavor with more or less chili powder and/or hot Source: Lea & Perrins lightly. Serve immediately. Or, cover and refrigerate sev eral hours or until chilled. Source: Athenos Adults $5.95 Kids 3-5 yrs. $1.99 6-11 yrs. $3.99 Adults $9.49 Kids 3-5 yrs. $2.99 6-11 yrs. $4.99 VISA T II iMasterCw l