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Restaurants : Aqua Grill : Jacksonville : FL

Aqua Grill
Since opening in 1988, Aqua Grill has established itself as one of the Beaches finest restaurants. Appreciated by its customers for the expansive menu and seemingly endless choices of eclectic cuisine, Aqua Grill serves only the freshest gourmet seafood, aged Angus steaks, live Maine lobster, creative pasta dishes, as well as unique meat entrées. Vegetarian selections are also available. Dining choices at Aqua Grill include the casually elegant main dining room, the private banquet room with scenic lake views, or the botanical, lakeside patio seating surrounded by water fountains and organic herb gardens. We invite you to dine with us, and experience why Aqua Grill continues to be a favorite among both locals and visitors alike for over 25 years.

Menu Item : Baked Crab & Lobster Artichoke Dip : Aqua Grill

Baked Crab & Lobster Artichoke Dip
A spicy blend of fresh blue crabmeat, Maine lobster artichoke hearts and green chilies mixed with Monterey jack cheese and oven baked. Served with crispy pita points.
Baked Crab & Lobster Artichoke Dip Review By Natalie B.: Jacksonville, FL
I've heard this is a fun place for happy hour, as they run a drink and appetizer special. However, for this particular occasion, I was having dinner with my future in-laws and fiance. The ambiance was bustling, although the crowd was much more ponte vedra than I"m a fan of. But I digress. The appetizer we selected was a Blue Crab dip--very hearty and tasty. I selected one of the specials of the day, which was a crusted lake victorian perch with a thai chili sauce, served atop a vegetable pad thai. The portion was generous and most importantly, the flavor was terrific! Overall, this is a nice place to have dinner with the 'rents, but I wouldn't come here to live it up with my friends.

Update 5/17/08: We had our rehearsal dinner on the deck at Aqua Grill. The food and service were outstanding! It was a relaxed yet elegant party!

Aqua Grill Review By David A. : Fresno, CA
Enjoyed the place very much. The food was prepared to perfection and was plentiful. Would recommend highly.

We got here early for an early dinner due a busy day in meetings with little food. Left just after 6pm and was about half full.

Highly recommend this restaurant.
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Address : 950 Sawgrass Village Dr, Ponte Vedra Beach, FL 32082

Sources : Aqua Grill Photo | Aqua Grill Article | Baked Crab & Lobster Artichoke Dip Photo | Baked Crab & Lobster Artichoke Dip Description | Baked Crab & Lobster Artichoke Dip Review | Aqua Grill Review
Tips : Mastering Sangria

"Sangria is the perfect drink for almost any outdoor get-together, whether you’re cooking Spanish food or not. Our mix makes it simple to prepare for a crowd, but you can also make it from scratch with just a little patience. Also, the refreshing blend of wine, liquor and fresh fruit can be easily varied to include your favorite flavors and ingredients.

With spring and summer entertaining in mind, we turned to Tanya Booth, co-owner of The Spanish Table in Berkeley and Mill Valley. Her store specializes in the cuisine of Spain, where she lived and cooked for a year-and-a-half, and she still loves serving sangria to friends. Read her tips for making it at home, and scroll down for our favorite recipes.

Give it time.
Sangria begins with two ingredients: wine and fruit. The fruit is macerated in the wine (Tanya recommends overnight) to allow the flavors to meld together. The next day, she adds good Spanish brandy to the mix, and you can also add a little simple syrup for sweetness, if you like. The following day, when you’re ready serve, top it off with sparkling or plain water, or even a little sparkling lemonade.

Consider the season.
“Sangria is great in warm weather — very festive,” says Tanya. But it can also be made year-round. In the winter she uses Meyer lemon, blood oranges and diced apples (“you have something firm to snack on,” she says). In the summer, she goes to stone fruits such as peaches, nectarines and pitted cherries, often in the style of a white sangria.

Mix it up. Besides fruits, you can also change the liquors and wines you use to experiment with different flavors. “Brandy adds a bit of a kick, but sometimes I’ve used Cointreau or orange liquor as well, which is great with stone fruits,” says Tanya. As for wine, look for light and fruity bottles, such as a Garnacha or young Tempranillo, when making red sangrias. For white, something simple and dry fits the bill — think Verdejo or Godello. If you like, add some sparkle with a Cava.

Serve in style.
“Sangria is typically served in a spouted sangria pitcher,” says Tanya. “In Spain, they’ll use a wooden spoon to divvy up the fruit.” (Tip: we also love these self-serve glass beverage dispensers!)"

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Sources : Sangria Photo | Sangria Article
News : 5 Subpoenad For Pink Slime Case

Several food writers, including a New York Times reporter, have been subpoenaed by a meat producer as part of its $1.2 billion defamation lawsuit against ABC in regards to the network's coverage of a beef product dubbed "pink slime" by critics.

The subpoenas were issued to five writers -- three reporters for the online Food Safety News, Times reporter Michael Moss and noted food writer Michele Simon -- asking each to supply copies of any communications they had with ABC in 2012.

Beef Products Inc. sued the network in 2012 seeking $1.2 billion in damages for the coverage of the meat product the industry calls "lean, finely textured beef," which critics dubbed "pink slime." BPI said ABC's coverage misled consumers into believing the product was unsafe and led to the closure of three plants and roughly 700 layoffs.

ABC's attorneys say that in each of its broadcasts about the product, the network stated that the U.S. Department of Agriculture deemed the product safe to eat. They say BPI might not like the phrase pink slime, but like all ground beef, it's pink and has a slimy texture.

A spokesman for ABC on Tuesday declined to comment on the lawsuit and the subpoenas. Attorneys for the network and BPI have proposed a February 2017 trial date.

Attorney Bruce Johnson in Seattle is representing the editor of Food Safety News, Dan Flynn, reporter James Andrews, and former reporter Gretchen Goetz. Johnson on Tuesday said the subpoenas were "overreaching" and that the publication would fight the requests.

BPI attorney Erik Connolly said the subpoenas are "appropriate and would be enforced."

A spokeswoman for the New York Times said Moss's subpoena had been stayed.

Simon said she has responded to the request, but did not provide any documents because she doesn't keep emails dating back to 2012.

"BPI's lawyers are engaging in a fishing expedition by spreading the subpoenas so far to every journalist and food blogger that has ever said anything about pink slime," Simon said.

The plaintiffs have also sought subpoenas for two food-safety research labs and a blogger who has written about the meat product.

The product is made using a process in which butchered cow trimmings are heated, lean meat is separated from fat, and ammonia gas is applied to the meat to kill bacteria.

A social media-fueled outcry about the product in 2012 prompted the U.S. Department of Agriculture to offer school districts that get food through the government's school lunch program choices in ground beef purchases.

Manufacturers of the product say sales of the meat have risen since the height of the controversy two years ago.

In addition to ABC, the lawsuit names ABC news anchor Diane Sawyer, correspondents Jim Avila and David Kerley; Gerald Zirnstein, the U.S. Department of Agriculture microbiologist who named the product pink slime; former federal food scientist Carl Custer; and Kit Foshee, a former BPI quality assurance manager who was interviewed by ABC.

Attorneys for Zirnstein, Custer and Foshee could not be reached Tuesday.

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Sources : Pink Slime Photo | Pink Slime Case Article
Drinks : Strawberry Mango Virgin Sangria

9 ounces fresh mango, peeled, pitted and pureed to make 6 ounces strained mango puree
6 large strawberries, pureed
1 ounce simple syrup
6 ounces fresh orange juice
6 ounces fresh lemon juice
2 cinnamon sticks
1 liter lemon-lime soda
1 mango, peeled, pitted and cubed
Mint sprig, strawberries, orange and lemon slices

Place ingredients (excluding lemon-lime soda) into a large glass container, cover, and refrigerate overnight. When ready to serve pour into an ice filled pitcher to 2/3 full. Add fresh sliced fruits and top with lemon-lime soda, stir gently to mix. Serve in wine glasses filled with ice and fresh fruit.

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Sources : Strawberry Mango Virgin Sangria Photo | Strawberry Mango Virgin Sangria Article
Recipe : Scrambled Eggs in Pita Pocket

2 large eggs (scrambled in a small bowl)
1 medium onion chopped (I used red onion)
1 bell pepper diced, or pepper of your choice
(I used yellow bell pepper)
A handful of fresh baby spinach
1 cup (8 oz) grated cheddar cheese or cheese of your choice
2 Tbsp. extra virgin olive oil

1. In a non-stick skillet, saute the onion, pepper, and spinach, till onion is wilted...add the eggs, that was pre-scrambled.

2. Just let the eggs settle carefully, add the salt and pepper.

3. Carefully separate the eggs in the middle, add the grated cheese, and just let it cook for a few not stir, or disturb the egg mixture any longer...done!...ready to serve!...that simple:)

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Sources : Scrambled Eggs in Pita Pocket Photo | Scrambled Eggs in Pita Pocket Article
Recipe : Grilled Peaches With Creme Fraiche

Grilled Stone Fruit with a Honey-Balsamic Glaze:
1/2 cup plus 2 tablespoons honey
3 T Balsamic vinegar
1 t vanilla extract
1/4 cup water
1 8-ounce container creme fraiche (homemade recipe below)
6 firm but ripe peaches or nectarines (halved, pitted)
lemon/lime zest

Creme Fraiche:
2 c Heavy Cream
2 T Sour Cream or Buttermilk

1. Whisk 1/2 cup honey, vinegar, water and vanilla in small bowl. Whisk creme fraiche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and creme fraiche mixture can be made 1 day ahead. Cover separately. Refrigerate creme fraiche mixture. Re-whisk both before using.)

Prepare barbecue (medium-high heat). Brush fruit generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes on each side.

2. Arrange 2 grilled fruit halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some creme fraiche mixture into center or on top of grilled fruit.

3. Grate lemon/lime zest for a bright, aromatic citrus punch!

Creme Fraiche Directions

5. Combine ingredients and gently heat to approx. 100ºF. Transfer to a glass canning jar, or stainless-steel, or porcelain container. Keep it covered in a warm (yes, warm place, it is perfectly safe) until it has thickened, usually 24-36 hours. After the cream has thickened, place it in the refrigerator. It should keep for at least a couple weeks.

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Sources : Grilled Peaches With Creme Fraiche Photo | Grilled Peaches With Creme Fraiche Article