Going Out

Recipes

Mockingbird Kitchens' Kale Pesto

Makes 6-8 cups

4 cups blanched kale
½ cup roasted garlic
1 cup Parmesan cheese (shredded)
1 cup sliced almonds
1 tablespoon Kosher salt
2 teaspoon black pepper
1 cup vegetable oil
1 cup olive oil

A Taste

Letting the ingredients shine

Simplicity works for Mockingbird Kitchens

By Bonnie Blackburn

Jim and Zoe Martin's Mockingbird Kitchens takes a fresh look at local ingredients.

Recipes

Vietnamese Spring Rolls

Makes 4 rolls

4 sheets rice paper
½ cucumber, sliced into matchsticks
3 cups shredded iceberg lettuce
1 cup shredded pickled carrots and daikon
1 avocado, sliced thinly
4 tablespoons shredded basil leaves
1 cup vegan mix or cooked shrimp or shredded meat of choice
1 cup hoisin sauce
4 tablespoons peanut butter

A Taste

New and authentic

Banh Mi Barista offers bubble teas, pho and more

By Bonnie Blackburn

Banh Mi Barista's bubble teas are a hit, and its food makes it a delicious destination.

Recipes

Roast Pork with Braised Red Cabbage and Sauerkraut

Serves 4-8

1 pork butt roast
1 can sauerkraut
1 small red cabbage, shredded
1 carrot, grated
1 small onion, grated
Salt to taste
Pepper to taste
1 tablespoon sugar
2 tablespoons apple cider vinegar
1 tablespoon cumin seeds

A Taste

Perfectly at home

with delicious food at Das Schnitzelhaus

By Connie Haas Zuber

Das Schnitzelhaus offers hearty helpings of German cuisine.

Recipes

Queen of Sheba’s Lamb Tibs

Serves 2

1 tomato, chopped
1 tablespoon peanut oil
2 tablespoons clarified butter
1 inch fresh ginger, peeled and crushed
3 cloves garlic, crushed
½ pound cubed lamb
½ red onion, chopped
½ red or yellow pepper, diced or cut in strips
1 jalapeño chili, seeded and minced

A Taste

Coffee, ginger, garlic

At the heart of Queen of Sheba

By Bonnie Blackburn

The coffee ceremony and the authentic recipes at Queen of Sheba Restaurant provide a taste of Ethiopia.

Recipes

Main Street Bistro Crab Cakes

Serves 4

Crab Cakes

½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Old Bay seasoning
1 tablespoon Worcestershire sauce
2 teaspoons Franks Red Hot Sauce
1 pound lump crab meat (12 cans)
20 Ritz crackers, crushed
¼ cup Panko bread crumbs

Chipotle Remoulade

1 cup mayonnaise
2 tablespoons fresh cilantro
2 tablespoons fresh lime juice
1 chipotle chilies from adobo canned chilies
½ roasted red pepper
salt and pepper to taste

A Taste

Everybody's favorite

Main Street's in the right place

By Connie Haas Zuber

Main Street Bistro & Martini Lounge is an upscale take on a comfortable menu in a great location. What's not to love?

Recipes

Phoenix's Grecian Hummus

Serves 4

1 can garbanzo beans
4 tablespoons garlic, minced
5 ounces lemon juice
4 ounces tahini
1 1/3 cups extra virgin olive oil
2 ounces hot water
6 dashes Tabasco sauce
1 teaspoon ground cumin
4 teaspoons kosher salt
1 pinch white pepper

A Taste

No ashes at the Phoenix

It's all fresh and fun

By Connie Haas Zuber

Phoenix is definitely rising on Broadway downtown, with Sunday brunch and a week's worth of music and delicious food.

Recipes

Bourbon Street's Gumbo

Serves 8

1 large chicken breast
1 tablespoon butter, clarified
²⁄³ cup onion, diced small
¹⁄³ cup green pepper, diced small
¹⁄³ cup celery, diced small
¹⁄³ cup red pepper, diced small
½ teaspoon black pepper
1 teaspoon salt
½ teaspoon granulated garlic
½ teaspoon ground cayenne pepper
1½ cups chicken stock
5 ounces Andouille sausage, precooked, sliced ¹⁄8-inch thick
½ teaspoon minced garlic
1 sprig fresh thyme
4 teaspoons Crystal hot sauce
1¼ cups roux

A Taste

Romantic hideaway

With Bourbon Street magic

By Connie Haas Zuber

Romance and adventure mingle deliciously in every visit to Bourbon Street Hideaway, Fort Wayne's convincingly Cajun destination on The Landing.

Recipes

Red Rok's Old fashioned

Serves 1

1 slice orange
1 marachino cherry
1 sugar cube
Dash bitters
Bourbon
Soda water
Cubed ice