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Outback Blooming Onion!

1/3 cup corns…tarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions

Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

1. for the seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well.
2. For the Dipping sauce – Blend everything together well and refrigerate for 2 hours or overnight.
3. For the batter -Mix cornstarch, flour and seasonings until well blended.
4. Add beer and mix well.
5. Cut about 3/4 inch off top of onion and peel.
6. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
7. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).
8. Dip in seasoned flour and gently shake to remove excess.
9. Separate petals to coat thoroughly with batter.
10. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
11. Turn over and fry 1 1/2 minutes more or until golden brown.
12. Drain on paper towels.
13. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
14. Serve hot with dipping sauce.

Mary Mac’s Tea Room’s Tomato Pie

  • 2 tablespoons olive oil
  • 2 medium sweet onions (thinly sliced)
  • salt and freshly ground black pepper
  • 1 box of Ritz crackers
  • 2 28 ounce cans diced tomatoes (undrained)
  • 2 cups mayonnaise
  • 1 1/2 cups grated extra sharp Cheddar cheese
  • 1 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh basil
  • Butter for greasing



ingredients 2 tablespoons olive oil Butter for greasing 2 medium sweet onions (thinly sliced) salt and freshly ground black pepper

instructions Preheat the oven to 350˚F. Grease a 13 by 9-inch baking dish with olive oil or butter. Heat the 2 tablespoons olive oil in a large skillet over medium heat; add the onions and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the salt and pepper to taste, remove from the heat, and set aside.
  • step 2
    ingredients 1 box of Ritz crackers 2 28 ounce cans diced tomatoes (undrained) 2 cups mayonnaise
    instructions Crush 2 sleeves of Ritz crackers by hand or in a food processor. Reserve 1/2 cup of the cracker crumbs for the topping. Place half of the remaining cracker crumbs in the bottom of the baking dish and pour 1 can of the diced tomatoes, with juice, over the cracker crumbs. Layer half of the the sautéed onions on top of the tomatoes, and repeat the layering process using the rest of the tomatoes and onions. Sprinkle the remaining half of the cracker crumbs over the tomato mixture.
  • step 3
    ingredients 1 1/2 cups grated extra sharp Cheddar cheese 1 cup grated Parmesan cheese 3 tablespoons chopped fresh basil
    instructions In a bowl, combine the mayonnaise, Cheddar cheese, Parmesan cheese, and basil. Spread the mixture over the layers and sprinkle the reserved 1/2 cup cracker crumbs on top. Bake for 30 to 40 minutes, until the top is golden brown.

The Cheesecake Factory: Michigan’s First!


The Cheesecake Factory is holding a ribbon cutting ceremony at its first  Michigan store on Friday. The official grand opening of the restaurant will be on August 13 at Twelve  Oaks Mall in Novi. The restaurant’s dining room will seat about 225 customers. So far The Cheesecake Factory has brought more than 280 new jobs to the  Detroit area.


Mary Mac’s Tea Room Fried Chicken



(3- to 3 1/2-pound) chicken, cut into 8 pieces

4 teaspoons salt, divided

2 teaspoon white pepper, divided

Peanut oil

1 cup water

3 cups all-purpose flour, divided

Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon white pepper. Refrigerate for 1 hour. In a deep fryer or large stockpot, pour enough peanut oil to come halfway up sides. Heat oil to 325 degrees over medium-high heat. In a medium mixing bowl, combine water, 1 cup flour, 1 teaspoon salt and 1/2 teaspoon white pepper. In a separate bowl, combine 2 cups all-purpose flour, 2 teaspoons salt and 1 teaspoon white pepper.

Dip chicken pieces into wet batter first then coat with flour mixture.

Carefully add chicken to hot oil. Chicken should be fully submerged in oil. Fry chicken for about 18 to 20 minutes. Drain chicken on a wire cooling rack set over a rimmed baking sheet.   — Adapted from “Mary Mac’s Tea Room” by Rebecca Lang with recipes by John Ferrell and Margaret Lupo (Looking Glass Books, $24.95)

Dookie Chase: Famous Fried Chicken!

1327427303-chickenCourtesy of: Leah Chase, Dooky Chase, New Orleans, LA, for Louisiana Cookin


  • 1 3-pound fryer chicken, cut into 8 pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1/2 cup evaporated milk
  • 1/2 cup water
  • 2 cups all-purpose flour
  • 1 teaspoon paprika
  • 1/4 teaspoon ground thyme
  • 1/2 teaspoon granulated garlic
  • oil for frying


Season chicken well with salt and pepper. Set aside.

Mix eggs, milk, and water. Pour mixture over chicken. Let sit for 5 minutes. In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.

Heat the oil in to 350°F Dutch oven or Magnalite fryer. Place the chicken in hot oil and fry, turning as it browns. Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels.

Macaroni & Cheese – Mary Mac’s Tea Room, Atlanta

Preheat oven to 350 degrees.

Boil 2/3 cup elbow macaroni in salted water  for 6 minutes

Beat 3 eggs.

Add and mix well together: 2 cups of  milk, l/4 cup of evaporated milk, salt, pepper, and margarine and cook until  smooth and bubbly.

Place cooked drained macaroni in a buttered 3-quart  casserole. Pour sauce over macaroni and gently mix to blend. Cover with shredded  cheddar cheese.  Bake at 375 degrees F for 30 minutes, or until golden brown.

Mary Mac’s Tea Room, Atlanta Kathy Wawrzyniak

Peach Cobbler: Mary Mac’s Tea Room


1348058546-cimg24162 pounds fresh fruit or 1 (16-ounce) can sliced peaches in heavy syrup, undrained

  • 1 cup plus 3/4 teaspoon sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cornstarch
  • 8 tablespoons (1 stick) salted butter, cut into small pieces
  • 1/2 cup shortening
  • 3/4 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1/3 cup ice water (with crushed ice)
  • 2 tablespoons (1/4 stick) unsalted butter, melted



  1. 1

    Preheat the oven to 350°F. Peel and slice the fresh fruit. (If using canned fruit, taste before adding the sugar.) Place the fruit in a bowl and add 1 cup of the sugar, lemon juice, cinnamon, nutmeg, vanilla, and cornstarch. Toss together gently. Pour the sweetened fruit into a 13 by 9-inch baking dish and dot with the butter pieces.

  2. 2

    In the work bowl of a stand mixer with the paddle attachment, on medium speed, beat the shortening, salt, and the remaining 3/4 teaspoon sugar. Gradually add 1/2 cup of the flour to the shortening mixture and mix together lightly. When the mixture becomes stiff, add 1 tablespoon of the ice water. Repeat the process until all the flour and water is used. The mixture should be soft, but not wet. Cover and let chill for 30 to 40 minutes. Roll out on a floured surface to a 13 by 9 1/2-inch rectangle.

  3. 3

    Cover the fruit with the pastry, crimping the edges. Make 3 or 4 slits in the pastry with a sharp knife for steam to escape. Brush the crust with the 2 tablespoons of melted butter. If using fresh fruit, cook for 1 hour. If using canned fruit, cook for 25 to 30 minutes at 400˚F. The cobbler is done when the pastry is golden. Serve warm with vanilla ice cream or whipped cream.


New Orleans: The Best Of The City!


Fried chicken at Willie Mae’s Scotch House (2401 At. Ann Street, Seventh Ward, New Orleans, 504/822-9503). Not close to anything, tucked away in a suburb, but well worth the 10 minute cab ride or 30 minute walk from the French Quarter.

Open 24 hours a day, 7 days a week, the original Cafe du Monde (800 Decatur Street, French Quarter, New Orleans, 504/525-4544) in the French Quarter for a morning or afternoon cafe au lait and beignets.

In the jackets-preferred Commander’s Palace (1403 Washington Avenue, Garden District, New Orleans, 504/899-8221), Antoine’s Restaurant  (713 Saint Louis Street, New Orleans 504/581-4422) and Galatoire’s Restaurant (209 Bourbon Street, French Quarter, New Orleans, 504/525-2021) for an upscale version of Creole, Cajun and New Orleans cooking.

A New Orleans staple Dooky Chase Restaurant the dinner menu changes weekly, though it always features Creole dishes from the Chase family canon. Look for Creole chicken, paneed veal with jambalaya and stuffed pork chops with candied yams, in addition to grilled seafood and other lighter dishes and some vegetarian options.    2301 Orleans Ave  New Orleans, LA 70119 (504) 821-0600 Hours are limited to Friday evenings for now, from 5 p.m. to 9 p.m., and the restaurant still serves lunch Tuesday through Friday, from 11 a.m. to 3


A New Orleans legend, Acme Oyster House has shucked millions of delicious oysters to the delight of locals and visitors from all over the world. Acme’s easy ambiance invites you in, offering icy beer, fresh oysters, and a chance to get to know the restaurant’s personable lightning-fast shuckers. For over one hundred years, Acme has offered fresh Louisiana seafood in a fun, casual location on Royal and Bourbon Streets. A long line at lunch may dismay some diners, but don’t be deterred; the line moves quickly, and Acme’s oyster dishes are worth it.

Address: 724 Iberville St, New Orleans, LA 70130 Phone:(504) 522-5973 Friday hours 11:00 am–11:00 pm


The Gumbo Shop a New Orleans is a Mecca of culinary temptations and as a native I wouldn’t want it any other way. Temptation and atonement are part of our culture. With religious roots that are primarily Catholic, thanks to our French founders, the church affects our calendar in a rather unique way: we celebrate Mardi Gras, or Fat Tuesday, the final day of feasting before 40 days of Lent.
French Quarter Restaurant 630 Saint Peter Street (504)-525-1486 Fax: (504)-524-0747 Clarke Street Office: 504-262-0412   Call (504)-899-2362 for a complete local Catering Menu


Sylvia’s Soul Food: A Celebration





It’s our anniversary, but you get to feel the love! NY’ers come by Thursday morning for our free community breakfast!




Flat Top Bistro: Ready For Business!



Flat Top bistro looks ready to open soon by the Morningside Heights/West Harlem border at 121st and Amsterdam:


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