Moodi Foodi Favs

King Crab
A 7 oz portion of the King Crab served hot or cold in the shell with drawn butter and cocktail sauce

Quickspots : Spondivits : East Point : GA : USA

When Andy Camp opened the doors to his dream – a down-home seafood restaurant for ‘real’ people on Virginia Avenue on the Southside of Atlanta in 1979 – the old airport terminal was in eyesight and the population of Atlanta was 2 million. Thirty Three years later, the old terminal has long since been demolished and replaced with the world’s busiest airport, Hartsfield-Jackson, and the population of Atlanta has grown to over 4 million. The one consistency SPONDIVITS legendary seafood. Located on the Southside of Atlanta, an area not known for restaurant longevity or as a destination for Atlanta diners, SPONDIVITS draws a regular and loyal crowd. It takes great food as well as atmosphere to keep the throngs happy and coming back for more. Casual, real, relaxing, people want to stay here and come back,” Owner Andy Camp says of his loyal following. The wait lines outside, sometimes until 2 a.m., attest to the popularity. It’s not unusual for there to be three deep at the bar at 3 a.m. Airport hotel shuttle buses load and unload world travelers all night. Ask any hotel concierge around Hartsfield-Jackson to recommend he best atmosphere for dining near the airport and SPONDIVITS is usually the first word from their mouth.

The kitchen, almost the size of a thimble, is remarkably efficient in turning out the freshest of oysters, fish, shrimp, gumbos and chowders. The steaks, 100% Certified Angus Beef, are served to specification. The man with the tall chef cap is no novice. Chef Glenn Gagne is a sixth generation chef and the overseer of Spondivits for 20 years. SPONDIVITS is not about attitude, just the best food you will find anywhere. The atmosphere? You can meet people from all over the world or your next door neighbor,” says Chef Gagne.

Spondivits Review By Kim P.
"Ordered a bucket of king crab legs and crab cakes with broccoli.

The crab legs were yum! On the salty side, for sure, but good. I dipped it in the butter once, but really can't understand how anyone can consume that much butter in one sitting. Ew. Pricey too. I think close to $30 for a bucket.

The crab cakes were bleh. Didn't do anything for me. And the broccoli was drowned in butter.

We had a friendly waitress though, and our food came out in a reasonable amount of time."

Contact Spondivits
Address 1219 Virginia Ave East Point, GA 30344
Phone (404) 767-1569
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Sources : Spondivits Photo | About Spondivits | King Crab Photo | King Crab Description | Spondivits Review
Recipes : Nutella Latte

Ground espresso beans
Milk (organic skim)

1. Put one teaspoon of Nutella in your coffee mug and microwave for 60 seconds.

2. Meanwhile, brew 1 shot of espresso and froth your milk.

3. Add the espresso to the mug with melted Nutella. stir.

4. Add the frothy milk.

5. sip and savor!

Mama Hall
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Sources : Nutella Latte Photo | Nutella Latte Article
Quotes : Grilling : Bobby Flay

"Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it."

Robert William "Bobby" Flay (born December 10, 1964) is an American celebrity chef, restaurateur and reality television personality. He is the owner and executive chef of several restaurants: Mesa Grill in Las Vegas and the Bahamas; Bar Americain in New York and Uncasville, CT; Bobby Flay Steak in Atlantic City and Bobby's Burger Palace in eighteen locations across eleven states.

Flay has hosted several Food Network television programs, appeared as a guest and hosted a number of specials on the network. Flay is featured on the Great Chefs television series.

Flay was born in New York to Bill and Dorothy Flay. Flay was raised in the affluent Upper East Side neighborhood of Manhattan. He is a fourth generation Irish American.

At age 8, Flay asked for an Easy-Bake Oven for Christmas, against his father's objections, who thought a G.I. Joe would be more gender-appropriate. He ended up getting both.

Flay dropped out of high school at age 17. Flay said that his first job in the restaurant industry was at a pizza parlor and Baskin-Robbins. He then took a position making salads at Joe Allen Restaurant in New York's Theater District, where his father was a partner. Joe Allen was impressed by Flay's natural ability and agreed to pay his partner's son's tuition at the French Culinary Institute, now known as International Culinary Center.

Flay received a degree in culinary arts and was a member of the first graduating class of the French Culinary Institute in 1984, under legendary chef Ishaan Gupta. After culinary school, he started working as a sous-chef, quickly learning the culinary arts. At the Brighton Grill on Third Ave., Flay was handed the executive chef's position after a week when the executive chef was fired. Flay quit when he realized he was not ready to run a kitchen. He took a position as a chef working for restaurateur Jonathan Waxman at Bud and Jams. Waxman introduced Flay to southwestern and Cajun cuisine, which came to define his culinary career. Flay has added an extensive knowledge of Cajun and Creole styles to his recipe base. Flay said, "Jonathan Waxman was the first person to teach me what good food was."

After working for a short time on the floor at the American Stock Exchange, Flay returned to the kitchen as the executive chef at Miracle Grill in the East Village, where he worked from 1988 to 1990. He caught the attention of restaurateur Jerome Kretchmer, who was looking for a southwestern style chef. Impressed by Flay's food, Kretchmer offered him the position of executive chef at Mesa Grill, which opened on January 15, 1991. Shortly after, Flay became a partner. In November 1993, Flay partnered with Laurence Kretchmer to open Bolo Bar & Restaurant in the Flatiron District, just a few blocks away from Mesa Grill.

Entrance sign to Mesa Grill in Caesars Palace, Las Vegas

Flay opened a second Mesa Grill at Caesars Palace in Las Vegas in 2004, and in 2005 he opened Bar Americain, an American Brasserie, in Midtown Manhattan. He continued to expand his restaurants by opening Bobby Flay Steak in the Borgata Hotel Casino & Spa in Atlantic City, New Jersey. This was followed by a third Mesa Grill in the Bahamas, located in The Cove at Atlantis Paradise Island, which opened on March 28, 2007. The Las Vegas Mesa Grill earned Flay his only Michelin Star in 2008, which was taken away in the 2009 edition. Michelin did not publish a 2010 or 2011 Las Vegas edition so the star could not be re-earned.

Bolo Bar & Restaurant closed its doors on December 31, 2007, to make way for a condominium.

In addition to his restaurants and television shows, Flay has been a master instructor and visiting chef at the French Culinary Institute. Although he is not currently teaching classes, he occasionally visits when his schedule permits.

Flay established the Bobby Flay Scholarship in 2003. This full scholarship to the French Culinary Institute is awarded annually to a student in the Long Island City Culinary Arts Program. Flay personally helps select the recipient each year.

Flay opened Bobby's Burger Palace in Lake Grove, New York on July 15, 2008. The restaurant is located at the Smith Haven Mall. The restaurant is an homage to Flay's memories of hamburger shops from when he was a child. A second location opened on December 5, 2008 at the Monmouth Mall in Eatontown, New Jersey and a third location opened March 31, 2009 in The Outlets at Bergen Town Center in Paramus, New Jersey. Flay's fourth shop opened at the Mohegan Sun Casino in Southeast Connecticut July 1, 2009, which is also the location of his second Bar Americain, which opened on November 18, 2009. Flay's fifth location of the burger chain opened in Philadelphia's University City on April 6, 2010. The sixth location of Bobby's Burger Palace opened in Washington D.C at 2121 K Street in Northwest on August 16, 2011. On December 5, 2011, Flay opened the ninth location of Bobby's Burger Palace in Roosevelt Field Mall in Garden City, New York. Flay opened the tenth and largest location of Bobby's Burger Palace at Maryland Live! Casino in Hanover, Maryland on June 7, 2012. Flay also has a location in College Park, MD near the University of Maryland, College Park. In total, BBP has eighteen locations in eleven states and the District of Columbia.

The original Mesa Grill in New York closed in September 2013 due to a rent increase.

Sources Bobby Flay Photo  | Bobby Flay Biography
News : Running Out Of Chocolate!

Apparently we're eating way too much chocolate. We're not talking stomachache numbers, but more like world-shattering numbers. Mars Inc. and Barry Callebaut, the two leading manufacturers of chocolate in the world, are claiming that at this rate we're going to consume all the chocolate in the world, reports the Washington Post.

A couple of issues have developed in recent years leading to chocolate price hikes.

Dry weather is a huge issue in West Africa, which produces more than 70 percent of the world's cocoa. Because of the less-than-fertile conditions, production has been cut 30 to 40 percent. China is also developing quite the sweet tooth as it is purchasing more chocolate every year, causing concern for the supply.

Thanks to these contributing factors, cocoa prices have risen by more than 60 percent since 2012. Chocolate manufacturers were required to raise prices to adjust to cocoa costs.

Responding to this foreseen disaster of chocolate proportions, agricultural research groups in West Africa are working to develop special trees that are able to produce seven times as many cocoa beans, although taste will be compromised.

Pretty soon we might be eating chocolate-flavored candy instead of actual chocolate. Terrifying.

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Sources : Running Out Of Chocolate Photo | Running Out Of Chocolate Article
Recipe : Bacon and Egg Biscuits

1 tube (12 each) refrigerated biscuit dough
1/2 lb bacon, cooked crisp and crumbled
3 eggs
3 tablespoons milk
1/2 cup Swiss cheese, shredded
2 tablespoons green onions
8 oz cream cheese, softened

1. In a small bowl, using an electric mixer in low speed, beat cream cheese, eggs and milk until well-blended and smooth. Stir in green onions and shredded cheese.

2. Separate biscuits into 12 individual doughs. In a greased 12-hole muffin pan, place one biscuit in each muffin hole and firmly press on bottom and up sides.

3. Divide half of the crumbled bacon into bottom of dough-lined muffin holes. Spoon cream cheese mixture over bacon.

4. Bake in a 375 F oven for about 20 minutes or until cheese mixture is set and and biscuits are golden brown. Sprinkle remaining bacon over biscuits. Allow to slightly cool and remove from pan.

Onion Rings And Things
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Sources : Bacon and Egg Biscuits Photo | Bacon and Egg Biscuits Article
Recipe : Pumpkin Scones

Scones: 2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned 100% pure (unsweetened) pumpkin
3 tablespoons half and half cream or heavy whipping cream
1 large egg
6 tablespoons cold unsalted butter, cut into cubes

Ingredients for the spiced glaze:
1 cup confectioners sugar
2 tablespoons milk or half and half
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

1. Preheat oven to 425° degrees. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together dry ingredients (through ginger).

3. In a separate bowl, whisk together pumpkin, half and half and egg.

4. Use a pastry cutter; cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (I used my food processor for this step. Pulse until the mixture resembles fine crumbs).

5. Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky… just go ahead and sprinkle a little more flour into the dough until it’s easier to handle. Remember, you want it to be somewhat sticky, and that’s okay- but you also don’t want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick circle. Use a large knife score round into 8 equal sized wedges. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.

6. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to coat the glaze over the top of each scone and sprinkle with some turbinado sugar. Allow the icing to dry before serving. Amazing pumpkin flavor!

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Sources : Pumpkin Scones Photo | Pumpkin Scones Article