Showing posts with label sweet potato. Show all posts
Showing posts with label sweet potato. Show all posts

Thursday, August 25, 2011

Restaurant Review: NOFO at the Pig

I love the rare opportunity to go out to dinner with one of my good friends from high school, and we end up going to some pretty good places. NOFO at the Pig (meaning the old Piggly Wiggly) was no different. Located in the 5 Points area of Raleigh, on the same strip as other local favorites, Lilly's Pizza, Third Place Coffeehouse, and one of my favorites Fresh at 5 Points, NOFO is a hot spot for those who prefer lighter fare as well as Ladies that Lunch. The decor is bright and colorful, cleverly hiding pigs in the hand blown glass chandeliers, and a fairly small dining area. Two stories with the dining area, small bar, and kitchen down stairs and a boutique upstairs that sells all local items from cheeses to jewelry, and repurposing old coolers as displays (really one of those stores that you could walk around for an hour). There is nothing on the menu that doesn't look good. Sandwiches, burgers, salads, and blue plate specials, we both had a hard time choosing between a dinner salad or a non-beef burger. We both ended up going for the shrimp burger after it being highly recommended by our waitress. Service was quick and attentive, which is good because we usually spend a good ten minutes talking before even looking at the menu. The only unpleasant thing was the hostess who wore too much perfume, and was noticeable to the both of us every time she walked past. The burger was delicious and unlike any other shrimp burger that I have had. Typically a shrimp burger ends up being a Po' Boy, fried shrimp in a bun. At NOFO, they puree cooked shrimp and then fold in chopped shrimp with onion and pepper. Only the smallest amount of breading and pan fried until golden brown. The burger is served with lettuce, tomato, onion, and a key lime tartar sauce. The tartar sauce was light, not too mayonnaise-y, and had a noticeable lime flavor. We both paid extra to get the sweet potato fries (which I think the up charge was a little high), but well worth it, and came with a Cajun citrus mayonnaise-which also would have been great on the burger. The burger was rich and filling, we both ended up eating half, which I am sure our husbands were happy about as they got the leftovers. Needless to say, I would definitely go back and it would be hard not to get the sweet potato fries again.


NOFO at the Pig on Urbanspoon

Wednesday, July 13, 2011

BLT with Avocado-Basil Mayo and Garlic Sweet Potato Fries

It's officially hot as H-E double hockey stick here. Yesterday, when I got in the car to leave work, the thermometer read 107...ridiculous. We had this light dinner, which is the essence of summer and was satisfying with out weighing us down afterwards. I purchased local tomatoes and lettuce, which are in full effect right now, and paired it with an avocado mayo with basil from my herb garden. The sweet potato fries (also local) are dusted with garlic powder, cumin, and sea salt, pairing wonderfully with the sandwich.

BLT with Avocado-Basil Mayo (makes 2 sandwiches)
4 slices of whole wheat bread
1/2 avocado
1 teaspoon mayonnaise
1 Tablespoon fresh basil, finely chopped
1 tomato, sliced thinly
2 leaves of lettuce, ripped in half
6 slices of bacon, cooked and cut in half
Ground black pepper-to taste

Scoop the avocado half into a bowl. Add mayo and mash until almost smooth (I leave mine a little chunky for texture). Stir in the chopped basil and set to the side. Toast bread slices until lightly browned. Spread all slices with the avocado mayo. Top two slices of bread with lettuce, then tomato. Add black pepper to the tomato and then top with the bacon. Finish with the other slices of bread and cut in half.

Garlic Sweet Potato Fries
2 sweet potatoes, washed, peeled, and cut into batonnet (1/2"x1/2"x2-3")
1 Tablespoon of cornstarch
1 Tablespoon of olive oil
1 teaspoon garlic powder
1/4 teaspoon ground cumin
Salt to taste

Preheat the oven to 450 degrees. In a large bowl or Ziploc bag, add the sweet potatoes and the cornstarch. Shake or stir to coat the sweet potatoes. Add the olive oil and toss again. Lay in a single layer on a large cookie sheet. Make sure they have plenty of room, otherwise they will steam and not get crispy. Make for 10 minutes and flip. Bake for another 10 minutes. While baking, in a small bowl, combine the garlic powder, cumin, and salt. When the fries are done, remove from oven and immediately season.