Talk about one of the best restaurants ever in Atlanta!  Does anyone remember The Coach and Six on Peachtree and how it had the most divine American Contemporary cuisine ever! I had my first and last intoxicating experience back in 1994.  They served delicious dishes such as Lobster Ravioli, their famous Triple Cut Lamb Chops, and my ABSOLUTE favorite dish, the Traditional Shrimp Scampi- another entry in my internal cookbook that has led me to love gourmet food the way I do today.  
(Right next door to where The Coach and Six used to reside is the fabulous R.Thomas!!!  My husband would eat their wings every night if I let him.  I’m quite partial to their version of Eggs Benedict (on wheat toast).  You talk about tasty-healthy food, R.Thomas is definitely one of my inspirations when I create my menus of healthy gourmet.)
I have no idea why The Coach and Six closed, but if anyone knows, or has an idea of what restaurant in Atlanta or anywhere, comes close, please, I’d love to know!

​Have you ever wondered why water alone never soothes the tongue after consuming extremely spicy food? Well studies have shown that most spicy food comes from peppers which contain capsaicinoids along with a good percentage oil… and everyone knows that oil and water simply don’t mix.  Therefore, you can drink a river of water but your tongue will still tingle.  Oh, and anything carbonated (including beer) will intensify the burn.  Try milk, YES milk!  Surprisingly, the fat and proteins found in milk soothes the burn.  So next time you order those hot wings or a sublime order of Pablano Polenta Croutons with Goat Cheese, know that milk does a ‘bud’ good, taste ‘bud’ that is!

​Greetings to all and welcome to my Delicious Weblog! This blog is devoted to those who love to buy, smell, talk, create, and most importantly, EAT GOOD FOOD!
My company AC ART of Food was designed to create delicious culinary works of ART, focusing on healthy fare, while cultivating a gourmet kick! In my walk of life I have encountered many that share the same love for such epicurean style food and it is no surprise that I have even been given the nickname ‘GourMaven’ by a close friend.  And it’s in collaborating with friends, I am able to generate ideas and techniques to conquer my next gourmet sketch.
So that’s me in a pie shell-AC ART of Food, GourMaven, The Cultivating Gourmet, or just simply Adrienne….and that’s what’s cooking with me!
http://www.acartoffood.com
Now tell me, what’s cooking with you?

​Ok, so after having lunch at the marvelous Capital Grille in Atlanta, and of course having the salmon mentioned in the previous post, I found myself once again with a doggy bag of salmon.  What's a Cultivating GourMaven to do?  Well they say if you have lemons, make lemonade.  So, when life gives you left over salmon...make breakfast!
I seriously made this last Friday in the breakroom of my 9-5!
ACAOF's Sassy Salmon & Eggs
 2 eggs
6-8 oz. Salmon (crumbled)
2 tblsp Cream Cheese
Salt & Pepper to taste
*1 tblsp Fresh Chives (Dried will do if in your pantry- 3/4 tblsp though) OPTIONAL*
Ok, here we go:
Take your two eggs and scramble them in a microwave safe bowl and place in the microwave for 60 seconds.  Remove and scramble again adding in crumbled pieces of the salmon, cream cheese, and chives.  Place back in microwave for 30 seconds adding salt and pepper to taste.  Grab your steaming cup of hot coffee or tea and enjoy your gourmet breakfast you just made in your office microwave in a minute and a half!

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​Every year around this time Atlanta experiences a burst of flavors at a lucky centralized location in its metropolitan area.  This year went to lucky winner Atlantic Station!  Different location, but same flavor and flare!  What did you enjoy the most?  Was it the mass varieties of the Shrimp & Grits, or was it the fact that more trash recepticles were available to free your hands for more delicious treats?!?  Whatever the case, good or bad...
How did you like Taste of Atlanta 2008?

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One of the biggest misconceptions when it comes to cooking gourmet- or just plain cooking, is that you have to add every seasoning and herb in the pantry to a dish for it to be spectacular and fabulous...WRONG!  On the contrary, the simpler the better.  You should not overpower any dish, especially a meat, with an abundance of parsley, garlic, cayenne this, and cumin, curry, sage that.  The key is to actually enjoy the natural flavor of that succulent cut of meat or fish with a modest flavor enhancement. 
When it comes to my Grilled Lamb Steaks, there is no difference.  The only seasonings for this delicious shoulder cut is Sea Salt, Fresh Cracked Pepper, and Worcestershire. 

INGREDIENTS:

2 Lamb Steaks (preferably shoulder cut)                         
4 Thinly Sliced Fresh Garlic Cloves                    
Sea Salt                                                                             
1/4 Cup Roughly Chopped Fresh Mint Sprigs
Cracked Fresh Ground Pepper                                          
1/2 Cup of Merlot (*Two-Buck-Chuck works Wonderfully!)
Olive Oil                                                                           

​Ok, here we go:
Make sure lamb steaks are room temperature cool.  Lightly cover both sides of each steak with olive oil and season both sides with sea salt and ground pepper.  Grill each side on medium high heat for 4 minutes per side.  While steaks are on the grill, in a small skillet, coat the bottom of the pan with olive oil and set on medium high heat.  Once oil is hot, add Merlot and a dash of sea salt and stir.  Return heat to medium high and add sliced garlic and brown. BE SURE NOT TO let garlic burn.  If by chance there are some that become charred, discard those pieces (will be a burnt-bitter horrible flavor).  Once garlic is browned (sauteeing for approx. 3 minutes), remove heat add mint sprigs and mix thoroughly until mint is wilted.  Plate steaks and top with the garlic chips and mint. 
Now, make it a great tasting day!
*Charles Shaw wine sold at Trader Joes for $2.49- amazingly delicious for the price, you can't beat it!

​Talk about one of the best restaurants ever in Atlanta!  Does anyone remember The Coach and Six on Peachtree and how it had the most divine American Contemporary cuisine ever! I had my first and last intoxicating experience back in 1994.  They served delicious dishes such as Lobster Ravioli, their famous Triple Cut Lamb Chops, and my ABSOLUTE favorite dish, the Traditional Shrimp Scampi- another entry in my internal cookbook that has led me to love gourmet food the way I do today.  
(Right next door to where The Coach and Six used to reside is the fabulous R.Thomas!!!  My husband would eat their wings every night if I let him.  I’m quite partial to their version of Eggs Benedict (on wheat toast).  You talk about tasty-healthy food, R.Thomas is definitely one of my inspirations when I create my menus of healthy gourmet.)
I have no idea why The Coach and Six closed, but if anyone knows, or has an idea of what restaurant in Atlanta or anywhere, comes close, please, I’d love to know!

​Absolute best seared salmon...
The Capital Grille's 'Seared Citrus Glazed Salmon'
- very nice sized portion/cooked medium/tender and moist/literally melts in your mouth
255 E Paces Ferry Rd NE
Atlanta, GA 30305
www.thecapitalgrille.com

 -Fabulous TASTE and so kind to the WAIST!
 
​Ingredients:
Medium-sized Whole Grain Tortillas (one per pizza)
1/3 cup Cubed Fresh  Mozzerella
*Jar of 'hope's garden' Basil Pesto
1/4 cup Thinly Sliced Sun-dried Tomato Strips
**1/4 cup Prosciutto (optional- but delicious!)
3 tblsps. Extra Virgin Olive Oil

​Ok, here we go: 
Preheat oven to 500 degrees.  Lightly brush olive oil over entire whole grain tortilla- extra attention to the edges.  Spread on a layer of hope's garden basil pesto.  Add sun-dried tomatoes, prosciutto, and fresh mozzerella as you desire.  Place completed 'pizza' in the center of a cookie sheet-style pan.  BROIL for 5 minutes or until cheese is browned.  Add a few cranks of the pepper mill for an extra woodsey 'kick'.
Enjoy!
*hope's garden Pesto products found at 1640 West Wesley Road, Atlanta, GA 30327 404.367.1440 (also at Peachtree Farmer's Market & Whole Foods Market)  TRULY the best pesto this side of the Equator!!!
**If you desire all vegetarian, substitute prosciutto for sliced green olives for the 'salty' savor...equally fabulous!