Very Versatile PORK 'PICNIC' ROAST

Hot out of my recipe notebook -- multiple uses for the same crockpot pork!  The photo below is of tonight's 'Golden Noodle Soup' - proudly named by my son! ENJOY!! -Sabryna

 

Very Versatile PORK 'PICNIC' ROAST

Serves 6-8; Prep: 20 mins, Cook: approximately 6 hours

 

Non-stick spray

1 large onion, peeled & trimmed, cut in half thru ends, then cut into 1/2" half moons

1 TBSP Latin-Inspired Geasoning or your favorite spice blend

4# picnic pork roast (2 med-sized roasts) --> yield: 3 pounds trimmed & cubed into 2"

1 cup apple cider

3 TBSP Hoisin sauce (Korean BBQ Sauce)

1 TBSP cider vinegar
 

Spray a medium or large crockpot or slow-cooker insert with non-stick spray. Add onions and layer pieces of seasoned pork on top. In a measuring cup mix: apple cider, Hoisin Sauce, and apple cider vinegar; pour over pork. Cover & cook on HIGH 5-6 hours. 

Remove meat and onions, chop or pull; cover and keep warm until ready to use. Reserve cooking liquid.

 

**SIX OPTIONS (yes, feel free to count them!) to suit your mealtime mood:
 

Rustic with a quick sauce: In a small bowl mix 2 TBSP cornstarch and 1 TBSP COLD milk into a paste with a fork or small whisk until smooth. Stir in 2 more TBSP COLD milk. Whisk into simmering reserved cooking liquid. Bring to a boil, reduce to simmer for approximately 10 minutes until sauce thickens to your liking. Taste & reseason, if desired. Serve sauce over meat with roasted vegetables. *For a more 'refined' sauce, strain prior to serving.

 

Korean-Mexican Fusion Meal: Serve with warmed tortillas & KimChi (I used Trader Joe's brand - 10 oz pkg. sold in refrigerated produce case).

 

Chinese-style Meal: Quickly sauté thinly sliced Napa Cabbage, shredded carrots & green onions (cut into 2" lengths and julienned) with a finely chopped meat. Spread a few teaspoons warmed hoisin and a TBSP so of filling mixture on half of a crepe; fold into quarters and serve. *Note: When I don't have time to make my own crepes, I use MELISSA's Ready-To-Use Crepes (ten 9" crepes per pkg) found in the refrigerated cooler in the produce section of many grocery stores.
 

Southern BBQ Meal: Add pulled meat to warm BBQ sauce. Serve on buns with pickles and coleslaw.
 

Latin-style Meal: Warm your favorite tortillas; fill with chopped meat, shredded cheese, thinly sliced cabbage/lettuce, salsa, sour cream, fresh sliced avocados/guacamole, etc. Serve with rice and beans.
 

Golden Noodle Soup: Soak 4 oz mung bean or bean thread noodles in warm water 8 minutes. Meanwhile, sauté 3 carrots (cut thinly on the bias), 2 celery stalks (cut thinly on the bias) and 1/4 tsp Geasoning (or your favorite spice blend) for about 5 minutes in 1 tsp oil a medium pot until are just about softened. Add 1/2 cup thinly sliced cabbage, 1 medium zucchini peeled, quartered & sliced thin, 2 cloves garlic minced, 2 TBSP ginger minced (we love ginger) and sauté 3 minutes more. Add 4 cups vegetable or chicken broth, 1 cup water, 3 TBSP reduced-sodium soy sauce, 2 tsp dark sesame oil, 2 tsp garlic chili pepper sauce (optional) & a pinch of red pepper flakes. Bring to a simmer; add drained noodles and 1 cup chopped pork (from recipe above) and simmer 2 minutes more. Taste broth and adjust seasonings if desired. Stir in a handful of thinly sliced scallions. Serve immediately. Garnish with sesame seeds, red pepper flakes and lime wedges; fresh herbs such as mint, cilantro &/or Thai Basil would be lovely as well!

 

--Courtesy Sabryna A. Roberson, The Traveling Culinarian -- October 2012.

GINGER-LEMON ZINGERS (bite-sized cheesecakes with a twist!)

GINGER-LEMON ZINGERS Yield = 36 mini bite-sized cheesecakes; Prep: 20 mins; Inactive: 4 hours to Overnight

I created these little tasty morsels for the Fall Harvest Staff Appreciation Luncheon at my son's elementary school. Inverted Ginger Snaps cookies in mini cupcake papers speed things up and to make this recipe even easier!! I modified a No-Bake Cheesecake recipe (#135379) from Food.com -- submitted by crazycookinmama.

1 (12 oz. box) Ginger Snap cookies *I used Hy-Top brand, as they have a good amount of ginger! --SR

1 (8 oz. pkg) cream cheese, at room temperature

1/2 a lemon, zested & juiced - need 1/4 cup of lemon juice, so you may need to use the other have of the lemon for more juice

3 oz. Dulce de Leche (canned in condensed milk aisle of store) *I use La Lechera brand by Nestle, it will be a thick caramel! --SR

4 oz. Condensed milk *NOT evaporated milk!!! --SR

Garnishes: drizzling top of cheese cakes-bites with warmed DdL (*careful it will be HOT!!) & a light crumble of crushed ginger snaps on top

Place 36 mini-cupcake papers in mini muffin tins. Insert Ginger Snap cookies UPSIDE DOWN into the paper cups; press down gently to level cookie and leave about 1/2' of room to the top of the paper cup. *If you do not have mini-baking tins, you can place these paper cups side by side on a rimmed baking sheet. Just make sure the cups are all compressed together to give the paper stability and so the cheesecake mixture will not ooze out the sides of the paper cups. --SR

In a medium-sized bowl beat room temperature cream cheese for about 1 minute on medium-high speed until nearly smooth. In 4 additions, add in Dulce de Leche and Condensed milk; scrape down sides of bowl. Slowly drizzle in lemon juice & vanilla while beaters are on. Scrape down bowl and beat for 1 minute more. Using a small portion scoop or two small spoons, place about 1 TBSP or so of the cream cheese mixture on top of each ginger snap cookie.

*Note: This is not be as firm as regular baked cheesecake, as there are no eggs and the mixture is not baked. To make mixture firm up a bit more, you may want to add 2 more ounces of room temperature cream cheese to your mixing bowl.

Cover and refrigerate at least 4 hours, preferably overnight.

I have yet to try it, but I also think these would be great FROZEN! Sorry there is NO PHOTO, I forgot to take one before my hubby took them out the door to deliver them to the school! --Courtesy Sabryna A. Roberson, The Traveling Culinarian - October 16, 2012.

LAMB TIPS with KALE, GRAPES & ONIONS

LAMB TIPS with KALE, GRAPES & ONIONS          Serves 4 to 6; Prep: 10 mins; Cook: 20 mins

Fall is upon us and comfort food is in great demand!  Although I desire comfort food, I did not want a ‘heavy dinner.’  After reading the Spicy Kale recipe that follows, I set off to Trader Joe’s for some assistance on the protein to round out my plate.  The cooked lamb reminds me of the flavor of my Aunt Terry's AMAZING Garlic-Rosemary & Red Wine Leg of Lamb!! (Yes, Vixens, "My Greek Aunt!!)  Make quick pan gravy with pomegranate juice or red wine, plus some broth to bring the meal together.  The result is a hearty and comforting meal full of flavor, yet not heavy!  My entire family enjoyed this dish!  From the four year old to the 40 year olds!  CHEERS! –TC 

1 pkg. Trader Joe's Burgundy & Pepper Lamb Tips, cooked per package directions to desired temperature

Grapeseed oil, as needed
Seasoning blend or Kosher salt, to taste
1-2 TBSP cornstarch
Pomegranate juice -- 1-2 TBSP COLD, plus ¼ cup more (OR red wine)
¼ to ½ cup stock or broth *I use low-sodium --TC
Salt & pepper, to taste

I seared the lamb tips in grapeseed oil and season when all the tips are turned to brown the other side. May need to sear the lamb tips in two batches, depending on the size of your pan.  Do NOT overcrowd the pan or you will stem the meat instead of brown it!

Make a quick pan gravy:  After sautéing the lamb, and pour off the fat and add about 1/4 cup Pomegranate juice to deglaze the pan, scraping up the 'fond' - (all the delicious brown bits).  Then add a slurry of 1TBSP cornstarch to 1 TBSP Pomegranate juice, then whisk into 1/4 cup pomegranate juice or  or red wine.  Whisk this mixture vigorously into the pan and add 1/4 to 1/2 cup of low-sodium broth or stock and simmer 10 minutes; whisking frequently, until thickened. Taste & reseason, if necessary.

The side dish was a fast, earthy sauté of 'Spicy Kale with Fried Grapes and Frizzled Red Onions.'  The recipe from the Tasting Table Test Kitchen is below.  (My only change on this recipe would be to add more balsamic vinegar and red pepper flakes to suit my personal tastes. --TC)  To stretch the meal (and enable the adults to hoard more of the kale), I served brown rice drizzled with some pan gravy along with the kids' kale, lamb and fresh grapes.

To stretch the meal (and hoard more of the kale for the adults), I served brown rice drizzled with some pan gravy along with the kids' kale, lamb and fresh grapes.

Hubby and I thoroughly enjoyed our meal with a 2010 Van Ruiten Old Vine Zinfandel from Lodi, CA.

*Nutritional Notes for Lamb Tips: There are 140 calories in a 4 oz serving of Trader Joe's Burgundy & Pepper Lamb Tips. Fat: 6g (Saturated Fat: 2.5g). Carbs: 0g (Fiber: 0g, Sugar 0). Protein: 20g.

**Random note: My 4th grader asked if we could come in while he was sleeping and pour the 'meat juice' (aka pan gravy) into his mouth while he was sleeping!!!  What a compliment!!   --Courtesy Sabryna Roberson, The Traveling Culinarian – October 2012.

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'Spicy Kale with Fried Grapes and Frizzled Red Onions' - recipe from the Tasting Table Test Kitchen.

2 tablespoons extra-virgin olive oil, divided

2 teaspoons balsamic vinegar *I added another tsp Balsamic Vinegar --TC
⅛ to ¼ teaspoon red pepper flakes
1 medium red onion, halved and thinly sliced lengthwise
1¼ teaspoons salt, divided, plus extra for serving if needed
1¼ cups halved seedless red grapes
1½ bunches Lacinato kale (about 6 ounces)--stems removed, leaves stacked, rolled and sliced crosswise into wide ribbons

1. In a small bowl, whisk together 1 tablespoon of the olive oil with the balsamic vinegar and the red pepper flakes. Set aside.

2. In a large skillet set over medium-high heat, add the remaining 1 tablespoon of olive oil. Add the onion and ½ teaspoon salt and cook, stirring often, until the onion is brown and frizzled around the edges, about 4 minutes. Add the grapes and cook until browned, about 2 minutes.

3. Pour the oil-balsamic mixture into the pan and immediately add the kale. Use tongs to stir and turn the kale into the onion-grape mixture. Once the kale starts to wilt, after about 1 minute, turn off the heat and transfer the kale mixture to a serving bowl.  Taste and season with the remaining ¾ teaspoon of salt.  Serve warm or at room temperature.  

--Recipe courtesy http://www.tastingtable.com/entry_detail/chefs_recipes/10568

I took the two pictures shown here in the Kale recipe to show the progression of the dish. 

--Sabryna, The Traveling Culinarian - October 2012.

STEAMED SHRIMP & COCKTAIL SAUCE

 

STEAMED SHRIMP & COCKTAIL SAUCE    Serves 4 to 6; Prep: 5 mins; Cook: 15-20 mins

Sometimes a full meal does not sound appealing.  So, what to do?  If you’re lucky, you have a great place to buy quality fresh shrimp or properly stored frozen shrimp.  A quick cocktail sauce and a few slices of “good” bread and you are in for a tasty treat.  To make a more nutritionally well-rounded dinner, add some steamed artichokes, a nice green salad or whatever fresh produce looks tasty at the store!   –Sabryna

Sabryna’s Steamed Shrimp:

2 # shrimp, raw and shell on for more flavor
1 lemon, juice reserved & cut into 4 pieces
1 1/2 TBSP Old Bay Seasoning, plus more for cocktail sauce & as needed
1 TBSP vinegar *I usually use cider vinegar here –S
6 to 12 whole peppercorns, optional
2 bay leaves, optional

Sabryna’s Cocktail Sauce:

½ cup of ketchup
Horseradish sauce (we like a lot of horseradish, I use 1 to 2 TBSP of prepared horseradish –S)
Lemon juice (from the lemon used above)
Old Bay Seasoning - start with ¼ tsp, to taste,
Worcestershire sauce, a few shakes
Tiger sauces or hot sauce, to taste

STEAM THE SHRIMP:  Bring a large stock pot (with a lid) with 2 to 4 inches of water to a boil and then add the lemon and seasonings.  (Water should NOT boil over steamer insert.) Cover and cook 4 to 5 minutes, then taking tongs toss the shrimp to enable even cooking.  (Shrimp have a natural barometer to tell you they are ready – they turn pink!  Do NOT overcook!)  Allow shrimp to cool a few minutes and enjoy hot OR cool quickly and enjoy cold peel’n’eats!

MAKE THE SAUCE:  In a small bowl, mix ketchup, horseradish, lemon juice, Old Bay seasoning, Worcestershire sauce, and hot sauce if desired!  Allow to sit for at least 30 minutes, this will allow the flavors to ‘marry.’ Cover & refrigerate if longer; taste and re-season if needed.  –Recipe courtesy of Sabryna - 2003.

*NOTES: Per Shrimp -- I use sizes as large as 21-25# or as small as 41-46# for “peel-n-eats…” whatever smells sweet and of the sea! Yes, ask to ‘smell’ the shrimp!! --S

Per cooking method -- This can also be done in anelectric skillet. Preheat to Med-Hi or 375 degrees F and then add 1 cup of room temperature water with lemon, seasonings, bay leaves and vinegar. Cover with lids and allow to simmer. Add room temperature shrimp and stir. Cover; steam about 4 minutes. Stir and allow to cook 4 more minutes. Stir again and if all of the shrimp are pink and opaque, then they are ready; if not, cover and let go another minute or two. Allow shrimp to cool a few minutes and eat immediately (these little buggers will be HOT!) or cool quickly and enjoy cold peel’n’eats within a few hours!

 

APPLE PIE BITES with Almond Streusel & APPLE PIE PANCAKES

APPLE PIE BITES with ALMOND STREUSEL

Yield = 36 mini pies; [18 servings (2 mini 2-inch pies per person)]; Prep: 20 mins; Inactive: 1 hr; Cook: 45 mins (15 mins stove, plus 30 mins oven)

We were invited to a potluck celebration for the 4^th of July and our good friend made a request for me to make Apple Pie.  Personally, I am not the biggest fan of pie, so to please our friend (and myself) I came up with the following recipe for bite-sized mini apple pies.  There is quite a bit of labor involved, but these travel well and are great at room temperature.  They did NOT last long at the potluck!  Hooray!  –TC 

Special Equipment: 

3 mini muffin tins* (12 molds per tin), *You may also use regular sized muffin tin with 12 molds;

I estimate you’ll get about 12 pies about 2 inches high --TC

rolling pin or straight sided glass
biscuit cutter  or straight sided glass with opening slightly larger than your muffin molds

Apple Pie Filling:

3 TBSP butter *I used 3 TBSP light unsalted butter --TC
3 TBSP brown sugar, packed  
2 large apples (about 1 lb.), cored, peeled, and cut into a medium dice *I used Fuji apples this time --TC
1 tsp ground cinnamon
¼ tsp ground allspice
1/8 tsp ground nutmeg *I used about 10 scratches of fresh nutmeg --TC
1 (21 oz) can Apple Pie Filling *I used ‘Comstock Pie Filling & Topping’ --TC
Non-stick spray
1 (14.1 oz.) pkg. Pillsbury Pie Crusts (2 rolled out pie crusts in package)

Almond Streusel Topping:

1/4 cup light brown sugar, packed
3 TBSP all-purpose flour
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground nutmeg *I used about 10 scratches of fresh nutmeg --TC
pinch kosher salt
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup sliced almonds, lightly toasted & chopped optional

Pie Filling:  In a small sauté pan, melt the butter and brown sugar.  Add fresh diced apple and sauté until they begin to soften and most of their liquid has evaporated.  Add cinnamon, allspice and nutmeg; sauté 2 to 3 minutes longer.  Set aside and allow mixture to cool a bit. 

Using kitchen scissors cut canned apples into smaller pieces – about the same size as your diced apple. Stir the cooled sautéed apples into the pie filling (the now smaller apple pieces and all the filling).

Streusel topping:  In a medium bowl, mix the first 6 streusel ingredients.  With a fork, two knives or a hand-held pastry blender, cut in the butter until ‘small peas’ are formed with the butter and other ingredients.  Blend in the almonds.  Cover and place into the refrigerator until needed.

Preheat oven to 375 degrees.  Generously spray your muffin tins with non-stick spray.  Set aside.

On a lightly floured surface, roll our pie crust a little thinner.  Using a biscuit cutter (or a glass) dipped in flour, cut circles about 3/4"-inch larger than the diameter of your muffin molds.  Take each round of dough, gently bring four sides together in the middle (somewhat like a ‘flower’) and place center of dough into the muffin mold.  Tenderly press the ‘petals’ out to the sides of the mold.  It is OK if the dough overlaps a bit on the sides.  [Think: rustic = homemade!]  Repeat with all dough circles.  Place tin into the refrigerator while you prepare the rest of the dough.

Fill shells:  With a heaping teaspoon (if using mini muffin molds), add apple filling to prepared dough molds.  Repeat with the rest of the molds.  Add a generous amount (approximately ½ tsp) of Almond Streusel to the top of each mini pie.  Bake for 25 to 35 minutes or until the filling is hot and bubbly and the bottom of the crust is golden brown.

Remove from oven and allow to cool in the pan for 5 minutes.  Remove each mini pie to a cooling rack.  Cool 10 minutes more and serve immediately. 

If wanting to use for a later date, cool to room temperature and store in an airtight container in the refrigerator for up to 3 days.  To freeze at this point, place pie bites on a sheet pan until frozen, and then transfer to a freezer proof dish, layering parchment paper or waxed paper between layers of mini pies.  Freeze up to 1 month; allow to thaw a few hours in the refrigerator prior to re-heating.

To reheat:  Place on a microwave safe dish and reheat for 10 seconds at 70% power.  Depending on your microwave, you may need a little more time to heat your treat.  (Be careful, inside can get insanely HOT!)  Enjoy with ice cream and/or whipped cream if desired.  I have mine as is with a nice hot cup of coffee!    –Courtesy Sabryna Roberson, The Traveling Culiarian – July 2012.

APPLE PIE PANCAKES with ALMOND STREUSEL                        

Yield = 6 servings (about 12 3-inch pancakes); Prep: 5 mins; Cook: 20 mins oven

“Pancake Saturday” is a weekly tradition in our family.  I had some leftover pie filling and streusel topping from my Apple Pie Bites, so my husband & I made this week’s pancakes All-American!  –TC 

1 3/4 cup Trader Joe’s Buttermilk Pancake & Baking Mix
1 egg
1 cup water
1 tsp ground cinnamon
1 cup apple pie filling (leftover from APPLE PIE BITES with ALMOND STREUSEL recipe above)
1 batch almond streusel (see recipe above APPLE PIE BITES with ALMOND STREUSEL)
3 TBSP butter or non-stick spray

Preheat your griddle (electric or stove top) to medium-high.  (While cooking, adjust the heat down to medium if necessary.)

In a large measuring cup mix the first 4 ingredients until just moistened.  Fold in the apple pie filling.

Spoon batter onto a buttered or sprayed HOT griddle; sprinkle batter with almond streusel topping. Once bubbles form and pop on the top of the pancakes, gently flip them over and cook until lightly browned on other side.  Serve immediately.   

*Tip:  You may wish to wipe your griddle clean prior to each batch of pancakes, as the Streusel Topping may burn…  –Courtesy Sabryna Roberson, The Traveling Culiarian – July 2012.

CHORIZO MESS (aka Chorizo Lia)

CHIRIZO LIO ("Chirizo Mess") / CHORIZO LIA    4 to 6 Servings; Prep: 5 mins; Cook 25 mins

Tonight I tweaked a recipe of my husband Greg's -- his is called Chorizo Lio (loosely translated = "Chorizo Mess," as in it looks a mess but it's a tasty dish!)... He called mine Chorizo LiA (the female version). I served mine over Roasted Garlic Quinoa -- Roland brand (5.46 oz pkg. - All Natural; GLUTEN FREE) prepared per the package instructions with 1 1/2 cup water. --TC

olive oil, about 1/2 TBSP
1 small onion, diced
Geasoning or seasoning blend, to taste
1/2 bag frozen mango pieces *I omitted, but added a fruity salsa later --TC
4 links Chorizo (remove skin and dice into bite sized pieces) *I used 2 links (or 6 oz.) of Chipotle Chorizo CHICKEN SAUSAGE with Mango & Adobo [Gluten-Free] --TC
2 (15 oz) cans black beans, about 1/2 cup liquid reserved and the rest of the beans drained --TC
cooking sherry (about 2 tablespoons) - optional
1 cup mild salsa *I added 1 1/2 cups mild salsa Chachies Salsa Mango Peach --TC
half bag frozen peas *I substituted 8 oz. (approximately 1 1/3 cup) frozen shelled edamame --TC

Start with sauteing the onions in olive oil over medium heat. When the onions start to turn translucent, add the frozen mango pieces (omitted) and season liberally with Geasoning. When the mango starts to soften, add the Chorizo. Let that go about 3 minutes, then add the beans and the cooking sherry. Let the sherry cook off a bit, then add the salsa. Once it's at a simmer, add the frozen peas (or shelled edamame) and turn the heat to low. Let simmer about 5 minutes, then serve over HOT cooked Jasmine rice (or Roasted Garlic Quinoa)... 

The original recipe called for edamame, fresh pineapple, and cilantro (no peas, no onion).... see link here: http://www.alfrescoallnatural.com/RecipeDetails.aspx?ID=255.  --Tweaking courtesy of Greg Roberson & re-tweaked by Sabryna A. Roberson, The Traveling Culinarian - April 2012.

It's "Moving Day" at The Masters... my homage to Pimento Cheese Spread

GEASONED PIMENTO CHEESE SPREAD
Yield = 3 cups; Prep: 10 minutes; Standing time: 1 hour (if you can wait that long!)

My mother LOVED pimento cheese sandwiches!! I had a very strong dislike for this humble Southern staple of old. That all changed when I was blessed enough to taste it at Augusta National during the week of The Masters. Per tradition I had to get a Pimento Cheese Sandwich and a beer which came in a souvenir cup. (My husband and I still have a stack of these over a decade later!) Savoring my first bite I remember thinking: “So THIS is what Pimento Cheese Spread should taste like!” I thoroughly enjoyed three of those tasty sandwiches that day. (As did Greg, Webb & Bonnie -- Cheers to you all!!)

Here is my shot at honoring my Mom and the delicacy of common ingredients served at Augusta National. (I am sure I have more ingredients than theirs, but I am not trying to recreate perfection, only make a spread my family will enjoy!) Serve with an iced 'Arnold Palmer' (half iced tea & half lemonade) or an ice-cold American lager.

3 cups Sharp Cheddar Cheese, shredded (divided) *I used yellow, but white cheese will taste great, but will not look the same! My cheese was finely shredded, mainly for textural preference!
8 oz cream cheese (1/3rd less fat), softened
½ cup light mayonnaise
1 ½ tsp Geasoning OR a combination of salt & pepper
¼ tsp garlic powder
¼ tsp onion powder
Cayenne pepper, a pinch or so
Worcestershire sauce, a shake or two
Hot sauce, a shot or two (optional)
2 sweet red peppers - roasted, seed, peeled & finely chopped OR 1 (4 ounce) jar chopped pimento peppers, drained

Mix the all the ingredients together until well-incorporated. (I used a stand mixer fitted with the paddle attachment – beaten about 4 minutes total and scraped down 2 or 3 times.) Cover and place in the refrigerator at least 1 hour to chill and let the flavors marry. Taste and re-season if desired. Usually served on soft white bread, but this is your sandwich -- knock yourself out!!

This is also traditionally served as a cracker spread, stuffed in celery and in the middle of grilled sandwich (although this application is quite messy). The Vortex, a great burger joint in Altanta used to serve Pimento Cheese a top one of their awesome burgers. Husband Greg and I were chatting about other uses for this tasty spread: to intensify a BLT (in lieu of the mayonnaise); stuffed in jalapeños for “poppers,” as a base for shrimp spread/crab dip; or as a replacement for plain cream cheese in some sushi rolls… *Let me know what do you do with it! --Courtesy Sabryna Roberson, The Traveling Culinarian – April 2012.

Helpful Links:

The Masters (Augusta National Golf Club - Augusta, GA) - http://www.masters.com/index.html

The Vortex Bar & Grill (Atlanta, GA) - http://www.thevortexbarandgrill.com