Press

After being featured on In.gredients and Southward Fare & Libations today, I made a new update: a press page was born. Click on the box below or the upper-right tab to see where Caramelized has been spotted these days!

If you have a press inquiry, feel free to email me at cara.greenstein@gmail.com.

Oh, and the Facebook page is live. Thanks to all who have "liked" it...if you haven't, do it RIGHT NOW! And then go cook or buy yourself a nice dinner.

Happy hump day.

Hog and Hominy Lunch (Memphis)

Oops. Maybe you've also noticed that I've already critiqued Hog & Hominy once last winter (here). The trendy Memphis restaurant, which was written up in the New York Times this summer, has become more and more of a favorite every time I enter. 

Why does it deserve a second round on Caramelized? Well, last week marked my first lunch visit with an almost entirely different menu. Also, the awesome hostess reads my blog and was sweet enough to compliment it. Thanks, Charlotte! Lastly, these pictures are just too good not to share.

Here is what Alex, Caroline and I took full advantage of on H&H's lunch menu:

The summer squash farmers side with brown butter, herbs and garlic. The multi-colored veggies were well roasted, crunchy on the outside and soft on the inside. I couldn't get enough.

The Baia pizza. This pie reminded me more of a margherita than the menu's Margherita itself! Juicy cherry tomatoes were way better than a typical marinara spread, and huge slices of garlic added a pop to every bite. The chili oil, or olio santo, took this one up a notch in the spice category. We didn't leave one crumb on the tray.

I fell in a whole lotta love with my Lata Love sandwich. Shrimp, benton bacon, lettuce and tomato on super buttery bread. ORDER THIS, trust me. The shrimp tastes like lobster and the bacon is super crispy. My tip? Add fried egg. It enhances the sandwich by lightyears.

Make the most of your next lunch break, fellow Memphians!

Easy Caprese

Why make your salad complicated when, instead, you can highlight local flavor with only 5 ingredients?

I make my easy caprese on the reg; the salad's taste is as spot-on as its vivid colors.

easy caprese

Makes 4 servings

4 ounces (approx.) fresh mozzarella

1 pint cherry tomatoes, yellow and red

1 handful fresh basil, torn

Olive oil (the good stuff)

Balsamic vinegar

Salt and pepper

1. Slice tomatoes in half and mozzarella into 1-inch cubes. Load your bowls with tomato, mozzarella and basil. Drizzle olive oil and balsamic vinegar on top. Sprinkle some sea salt and pepper.

And there you have it. At my house, we soak ciabatta in the balsamic and oil at the bottom of our bowls.

Gibb's Country Store (Learned)

Before I describe the most redneck, rockin’ ribeye I have ever tried, I must attempt to set the scene for you.

Learned, Mississippi is located approximately 11 minutes away from my summer camp in Utica. [Note: Learned is pronounced “learn-Ed,” not “learned” that were taught in grammar school.] At camp last Saturday, our Mississippi-raised, extremely sarcastic, beloved camp director came over to my parents and me during lunch.

“You’ve gotta go to Gibb’s tonight for dinner. It’s only 10 minutes away, and they have the best filet and lamb I’ve ever had.”

Immediately, we judged. We had never witnessed true civilization between our summer camp and the more populated suburbs of Jackson, Mississippi.  Plus, in all of our years visiting Jacobs Camp, we had never heard of the place. Nevertheless, we weren’t a fan of camp’s red beans and rice any way, so we got in the car and drove on over to Gibb’s. We had to write a check out to Camp in order to get enough cash since Gibb's only accepts cash. There aren't any ATM's around there, I assure you.

We knew we had arrived when cars were lined up the “Main Street” of Learned. We had heard that Gibb’s is only open for dinner on Thursdays, Fridays and Saturdays, so demand clearly existed. My dad struggled to find a parking place surrounding the faded labeled “Gibb’s & Sons” country store, whose timid wooden structure and rocking chair-covered, wrap-around porch were somehow still standing.

The community-table dining style was adorable amidst the grocery store items covering the walls. Yes, we were convinced that the same Spam can had been sitting on the shelf behind me for at least twenty years.

The menu was small but covered the basics; that is, until we asked the waitress for specials. Alwaysask the waiter for specials when you dine at Gibb’s! They managed to have fresh squash from the backyard garden and four different kinds of fish from the Gulf.

All of us started with the salad. They were served on flower-lined paper plates—ultimate classiness—with pickled asparagus, tomatoes and onions. The homemade comeback sauce, served in Dixie cups (the kind you’d use for mouthwash at home), was great.

Julia, Mom and I ordered the filet, Alex got the rib eye, and Dad got the red fish. Holy moly. We were in disbelief. The quality was not just satisfactory for Learned…it was unbelievable for the whole state of Mississippi, if not the whole Delta.

I am not exaggerating when I claim that we seriously loved everything, especially the red fish. It was seasoned well and cooked to a flaky perfection. My favorite side was the yellow squash side with smothered onions. The sweet potato with syrup, butter and brown sugar came in a close second.

While I can’t imagine any of you will be in that neck of the woods anytime soon, keep Gibb’s on your radar. It’s a hidden treasure.

Chicken Piccata

Family dinner. The one daily event that I constantly crave from Austin during the school year. There's nothing quite like it; don't you agree?

Our newest family favorite, chicken piccata, has become my mom's signature meal. All five of us love it. That's a huge feat in the Greenstein household.

Last week, my sister and parents were out of town, leaving me and my brother alone in Memphis. I decided to play "mom" and try her recipe for the two of us and my boyfriend, Alex.  It was delish!

This time, we served our piccata with haricot verts (roasted in the oven at 450 degrees on a baking sheet) and oven fried japanese eggplant from Gary's Garden (dunked in egg whites and Italian style bread crumbs, baked alongside the beans). 

Here's an eggplant tip: after slicing the bite-sized pieces, sprinkle sea salt and allow the eggplant to sit for 15-20 minutes. The salt will draw out the water and cause pooling on top of each slice. Use a paper towel to dry off the water. This process will make your eggplant extra crispy.

I hope this dish becomes a family favorite for you, too!

chicken piccata

Makes 4 servings

Per serving: 365 cal. | 16 g fat (6 g sat.) | 9.3 g carb | 41.1 g protein

4 6-ounce skinless, boneless chicken breast halves (I buy the cutlets at Fresh Market!)

1/2 cup all-purpose flour, divided

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 1/2 tablespoons butter, divided

2 tablespoons olive oil, divided

1/4 cup finely chopped shallots

5 medium garlic cloves, thinly sliced

1/2 cup dry white wine

3/4 cup low-sodium chicken broth, divided

2 tablespoons fresh lemon juice

1 1/2 tablespoons drained capers

2 tablespoons torn basil leaves

1. Place 1 teaspoon flour in a small bowl and set aside. Pour remainder of flour into a shallow dish and dredge both sides of chicken in flour. Season chicken with salt and pepper. Shake off excess.

2. Melt 1 tablespoon butter in a large skillet over medium high heat.  Add 1 tablespoon oil to pan and swirl to coat.  Add chicken to pan, sautéing 4 minutes on each side until done.  Remove chicken from pan and keep warm.

3. Heat remaining 1 tablespoon oil in pan and swirl to coat. Sauté shallots for 3 minutes, stirring frequently. Add garlic; sauté 1 minute. Add wine and bring to a boil.  Cook until liquid almost evaporates, stirring occasionally.

4. Add 1/4 cup broth to the reserved 1 teaspoon flour (step 1); stir until smooth.  Add remaining 1/2 cup to pan and bring to a coil.  Cook 5 minutes, or until reduced by half.  Then, stir in flour mixture until slightly thick (approx. 1 minute).  Remove from heat.

5. Stir in remaining 1 1/2 tablespoons butter, juice, and capers. Top each breast with about 2 tablespoons sauce and garnish with basil and a sprinkle of parmesan. Angel hair is a lighter starch option to nest the chicken.

adapted from cooking light magazine

Mini Apple Crisps

If you're all about low-maintenance baking, step right up.  These single-serving pies require minimal appliances (no KitchenAid...just a bowl and spoon!) and minimal work. Slice the apples, mix the crumble, add the crumble on top, and your work is done.

Who said that baking requires a sink full of dirty dishes? Whip up these apple crisps soon and you'll see what I am talking about.

mini apple crisps

Makes 2 servings

Per serving: 264 cal. | 12 g fat (7 sat.) | 39 g carbs | 2 g protein

2 small apples, peeled and thinly sliced
1/2 lemon
2 tablespoons all-purpose flour
2 (heaping) tablespoons rolled oats
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Dash salt
2 tablespoons cold unsalted butter

1. Preheat oven to 375 degrees.

2. Divide apple slices into two greased, single-serving pie pans (I use disposable ones!). Squeeze lemon over both pans to coat apples.

3. In a small bowl, combine all dry ingredients, cut in butter and combine until crumbly. Use those hands if you need to! Sprinkle mixture over apples.

4. Bake for 35 minutes, or until the apples are tender.

adapted from taste of home