Baxter Bark Twice

Do as I say, never as I do

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How to be domestic, kind of

Posted by AllieB on June 2, 2011

Whenever I think about cooking something, I usually go buy it. However, in the rare occasion that I do mention a recipe, you really ought to pay attention because it means that whatever I am talking about is both really, really delicious and retardedly easy – like, so simple that even Domestic Allie can handle it.

So there we are: Tybee Island, GA. We had an awesome day of fishing on Nelson’s boat, and we even caught some stuff! Well, Yancey, Sis, and Pal did – I wrangled a horseshoe crab then body-slammed it back into the water. They almost called PETA on me and rightly so – I don’t know what came over me. Anyway, after our day on the boat, we decided to cook out at Yancey’s Mom’s house – this the view from the marsh dock; it’s pretty nice.

We had flounder, blueflish, whitefish…I think that’s it…and apps and a salad, but no dessert. The Baxter Fam used to spend summers at Pawley’s Island, and I have vague memories of Key Lime pie being a part of these trips, so that’s what came to mind. We had neither the time nor the interest in making our own pie, so we picked one up from Publix (totally acceptable under the circumstances, maybe like a 6.5 on a scale of 1 – 10).

If you plan ahead just a couple hours and have ten extra minutes on your hands, make the pie below. It is seriously better than any Key Lime pie I’ve ever had, anywhere. And if you’re like, “hey, I already have a recipe and it calls for Jell-O,” tear it up and try this one (Credit: Char).

Nellie & Joe’s Key Lime Pie

  • 9″ graham cracker pie crust (reduced fat works just fine)
  • 14 oz. can of sweetened condensed milk*
  • 3 egg yolks (whites not used)
  • ½ cup Nellie & Joe’s Key West Lime Juice
  • Whipped cream (I like CoolWhip Lite)

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 20 minutes and then refrigerate for a couple of hours. If you’re pressed for time you can maybe get away with freezing it for 15-25 minutes. It’s edible immediately, but if you’re serving it to guests be sure to chill it. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

*Charlotte, my older sister and expert baker, always makes me these pies when I go to visit her in SoFLA. She recently discovered that if you switch out regular condensed milk with a can from the Ethnic Foods Aisle, Hispanic Section, it’s even better.

It’s not every day that BBT shares not only a recipe, but a TOP SECRET INGREDIENT. You’re welcome.

Speaking of limes and things that are delicious, here’s Esquire Magazine’s recipe for a Moscow Mule (I almost used Oprah’s, but when it comes to booze I think Esquire is the more trustworthy source.). I like these spritzy beverages all year round, but they’re perfect for the furnace that is Atlanta’s summer. YUM I want one right now…it looks so refreshing…

 

 

Posted in Food & Drink, Imparting Wisdom | Tagged: , , , , , | 3 Comments »

I want to go; I will attend

Posted by AllieB on May 12, 2011

The first ever Atlanta Food & Wine Festival is next weekend, May 19 – 22, and I really want to go. I mean, who wouldn’t want to go:

…An experience like no other that will unite leaders of their craft – barbecue pit masters, award-winning chefs and mixologists, Master Sommeliers, fry cooks and local growers – in the spirit of celebrating the deep food and beverage traditions of the South. Festival guests will have the unique opportunity to sip, savor and learn through a series of carefully-designed seminars, demonstrations and tasting experiences representing the best from Texas to D.C. and the states in between.

I can practically taste the pasture-raised pork and chive dumplings and seared rare Niman Ranch flat iron steak. Note: check out Lantern, the restaurant in Chapel Hill with Chef Andrea Reusing, who was just named the Best Chef in the Southeast by the James Beard Foundation – it looks ah-MAHZING (that’s how Penny says “amazing”). I’d really like to get the $500 3-day pass that would grant me attendance to 10 seminars, enjoy 4 tasting sessions, and I’d get a festival swag bag.

I thought about it, and, given that I’m basically a member of the media minus only the necessary credentials, it would be better if I had more of an insider’s perspective on the whole deal. Ergo, I go as a volunteer! I contacted the appropriate person, and they are in need of  “Pourers.” I do not know where or what I will be pouring, but I’m in. Plus, I’m pretty stealth when it comes to manuevering my way into places in which I am technically not allowed – I can totally envision myself in the Connoisseur Lounge, rubbing elbows with Michelle Bernstein…either way, I’m excited to be involved at all, and I hope that maybe there is an extra swag bag lying around.

In the same vein of places I want to go and things to attend: I must remind you all that tonight there is a little soiree at Scout for the Home. You can have wine whilst shopping whilst mingling. Join us, won’t you?

Gratuitous puppy pic: Scout & me

Posted in Arbitrary, Food & Drink | Tagged: , , , , | 5 Comments »

I love that piece you’re wearing

Posted by AllieB on May 4, 2011

The Annual Met Gala is one of my favorite nights of the year because of the clothes. Yes, it turns out BBT is not only a female, but she has girly interests – the mind reels. For instance, I love Brooklyn Decker, Gwyneth and Diane Kruger (I always love Diane Kruger and that Joshua Jackson is still a real hunk, IMO):

all images from elle.com

Gorgeous pieces, all of those.

I’ve just learned the devasting news that Kristen Wiig is retiring two of her SNL characters forever, PERMANENTLY. I saw the headline and was like, “oh no, so long as it’s not Gilly or Penelope…” Obviously, it’s Gilly and Penelope. I’m so sad!!! Actually, Gilly I can do without – I’m not sure I’ve even seen one with Gilly – but I love Penelope. I love people who insist upon one-upping others – they are so easy to make fun of later. I even did a post about Penelope. RIP, Penelope.

I’ve started a new gig! As of today, I am now a “contributor” to Buckhead Patch, an online news resource that is about…Buckhead. For my first post I cheated and posted basically the same entry I wrote about Tex’s Tacos a couple of weeks ago. I made a few changes, but I figured it was a good idea to kind of ease in. Anyway, if you want to read something similar to but not identical to something you’ve likely already read – check it out. OR if you just want to show support to the good, hardworking proprietors of Tex’s, send the link on: Food Truck Phenomenon: Tex’s Tacos.

I can’t remember…. is tomorrow Friday? (credit: Char)

No, but it is Cinco de Mayo…! More on that tomolla. ¡Olé!

Posted in Arbitrary, Food & Drink | Tagged: , , , , | 6 Comments »

Do as I say, never as I do

Posted by AllieB on April 20, 2011

I wish I could say, “disclaimer: the following story didn’t actually happen” or something, but I cannot. I swear I’m not a total social retard – like, I know I’m not – but when I fail, I do so spectacularly.

Cut to: Saturday at Kramers. I was sitting casually at the bar, as I did for entirely too long that day, and I found myself without anyone to talk to. Since I am comfortable sharing this detail, it is obvious that I am not a loser, I just am by myself sometimes. . . anyway, there I was, sitting, and I thought, hey – why not meet someone new. So I turned to the gentleman sitting a few seats down from me, assessed the situation, and tried to think of something to say.

Me: Did you know your beer is frozen?

Him: <stares at the obviously frozen beer, then back at me> Yeah, I actually did notice that.

Me: I hate it when that happens…did you, uh, bring it from home?

Him: <with a look that could only be described as pity, swivels on stool, conversation terminated>

No. He did not bring his frozen beer from home, Allie, YOU IDIOT.

I’m going to change the subject.

Last night I made a really delicious omelette – how the H do you spell omlette?!? Anyway, I sauteed some green peppers, onions, and shrooms, poured in my egg whites, added some mozz cheese and a liberal douse of Tabasco and voilà!

Admittedly, this is not a photo of my meal – mine was slightly less photogenic. Things went awry when Missy Baxter tried to eat the homemade chocolate chip cookie dough I’d just made, and I had to leave my egg-based creation unattended over open flame…whatevs, it still tasted great, and I had a grapefruit to go with it. Bon appétit, indeed.

Speaking of Français, my parents stayed here last night. I’m stuck wrassling over cookie dough with the dog while they’re sipping champagne in Champagne.

:|

Lastly, Grindhouse Killer Burgers opened a new outpost yesterday, conveniently located on Piedmont in Morningside, complete with liquor license and patio, not to mention their famously awesome burgers. BP & Pantalones – we can hit that up for Friday lunch.

Posted in Arbitrary, Food & Drink | Tagged: , , , , , | 8 Comments »

Tex’s Tacos: yes, please

Posted by AllieB on April 18, 2011

While they claim they’re not “reinventing the wheel,” Mac Helms and Harrison Jones, owners/chefs of the brand new Tex’s Tacos, have somehow managed to offer a new spin on standard Tex-Mex cuisine – “Nueva Texicana” – and they nailed it. With a “home base” located in the heart of Buckhead next to our nearest and dearest, Kramerica Industries, they are also taking their product mobile – today, for instance, the truck is at the Prominence Building in Buckhead from 11:45 – 2:00.

Tex’s has only been open for a weekend, but the food was superb as was the service. I obviously plan to try everything on the menu, but so far I especially recommend the following:

  • Carne Asada taco – perfectly seasoned and cooked beef with grilled onions, cilantro, guac and queso fresco
  • Al Pastor quesadilla with pork. The Al Pastor is unlike anything I’ve ever had: slow-roasted pork marinated in chillies and pineapple topped with onions, pineapple, fresh cilantro and queso fresco. The cheese was melted to gooey perfection wherein it was more of a glue for the ingredients than an extra ingredient itself. It was seriously awesome.
  • Chips, salsa, and guac: the chips are the amazing kind like Rio Bravo used to have – paper thin and super fresh. (I am seriously having a hard time letting go of Rio Bravo even though it’s been closed for over a decade…maybe Tex’s can help???)

parked outside home base in Buckhead

Mac and Harrison worked on the recipes for months and have pretty much got it figured out… I’m waiting on those cheese fries, fellas. They will frequently offer late night fare on the weekends from their store front (which is great – there is definitely a noted lack of such spots in Buckhead), yet their food is light and fresh enough to seek out for a mid-week lunch. Follow them on Twitter to find out truck locations. Everything is $5 or under AND they accept cash and credit cards.

BBT says: you’re doing yourself a disservice if you don’t go to here.

Between these guys and Yumbii, I may never have Taco Bell again…

Posted in Food & Drink, Imparting Wisdom | Tagged: , , , , | 5 Comments »

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