In the bar part you can at least see your steak

We've been here twice. Service is efficient, prices are reasonable and there are a variety of items on the menu.The menu sports appetizers, burgers, salads, Mexican fare, subs/clubs, steak and grilled items and some pasta and seafood. Lots to like if I could read it though. In the booth it was so dark, I had to use my red light to figure out what I wanted on the menu. Lately(2nd time) by happenstance, we were routed to the bar which is more noisy (so much it was difficult to hear the waitress take our orders for drinks etc). However we preferred this spot as ,the bar , filled to the brim with sports and other memorabilia, has interesting TV displays all over but more importantly, had bright light to read the menu and we could see each other. I ordered steak twice (this time and last time), my wife once. The big Street House sirloin both times were flavorful, juicy and nicely grilled. This time her the Coyote, marinated chicken sounded good . It marinated with Cajun spices and nicely blackened grilled to seal in the juices. It came just the wayshe liked it. Succulent and juicy, it came with the nice baked potato and the nicely steamed vegetables. This time I went with the nice huge bowl of Caesar salad. I wanted to cut down on the carbs so I ordered the steak tortilla soup this time instead of baked potato. My wife had gotten this sometime before with friends and really liked and suggested I try it. It was good with black beans, pieces of steak, tortilla and a dollop of sour cream. Creamy, tasty - not my most favorite tortilla soup (it needed some lime or something) but it was good. There is even items for kids and also desserts (we were too stuffed). Lots to offer, good prices, I'd come back here and sit at the bar again.

I thouight the salad and breadsticks included soup?

We have been here for dinner and lunch several times. This time, dinner with all you can eat breadsticks and salad. Advertising says it includes soup but that is probably only for lunch possibly. We decided to add a tomato and veggie pizza and test out how the pizzas are compared to others. The salad is not bad with a spicy Italian dressing. (My preference is for caesar salad but that is not one of the AYCE options. We noshed on several helping of salad. Breadsticks are long, chewy but not particularly enticing but we ate a few anyway. The pizza was nicely baked, had tomatoes on it and with the olives we wanted. Definitely not thin crust pizza, not chicago style but chewy and good. The waiter was attentive and "talked us into" ordering a dessert. There were several choices and we narrowed it down to the gelato and a chocolate cake (which we took).
It was dark chocolaty, creamy with different types of chocolate. We finished every little shread of it as it was so good. After thinking it over, I would not get this bread sticks and salad thing deal again. For just a few dollars more, a meal comes with an entree and the salad and bread comes with it. So this might be the last time we do the salad and breadsticks ploy with/out a pizza. Still we had a nice time. But OG is not my favorite Italian place (Cinzetti's is) but this restaurant is closer. But if they throw in the soup for lunch I might come again.

the food = the sum of the parts ( ingredients)

My son and I came here when this Lawrence location first opened. I was impressed with the menus and items. Different take on foods from around world (usually 1 or each). Fish, vegetable, turkey, meat , chicken in the salads, grilled sandwiches, half & half, wraps, gourmet pizzas for lunch or dinner (and now breakfast items with biscuits and gravy, steak and eggs, waffles, oatmeal, eggs benedict take off and yogurt parfait). I liked the Vietnamese Dim Sum wrap with its curry and coconut, noodles and veggies- almost like a pad thai in a wrap. The meals and ingredients are fresh, have good tastes and have their own little "twist" from different countries (Asian, Italy, Mexico etc.). You can customize your salads (wow amazing amount of ingredients ), create your pizza pie (good number). They don't want tipping here. There is now another in Overland Park. This is one place I will be back. Maybe for the Mahi Tacos or Honey Wasabi Turkey burger. I like the place, the menu and the ingredients. There is good selections and I can think of other entrees or pies I would like to eat when I come back.

Returning to A2, I chose not crepes here but something else

I worked in A2 and around and got my masters at U of M. When I came back to visit friends, this is one place we came for breakfast as she recommended it. Not bad advice. I am glad to see it is still here. Its comfortable place. Has many crepe, waffle, dishes,salads and sandwiches as well as specialties.I did not feel like having crepes which seem to be a specialty here. I chose the Mediterranean chicken salad . The lemon marinated chicken breast was light and I liked the tangy tahini sauce. Light and not too filling we had a good time talking in this quite place. I worked in A2 and around and got my masters at U of M. When I came back to visit friends, this is one place we came for breakfast as she recommended it. Not bad advice. I am glad to see it is still here. Its comfortable place. Has many crepe, waffle, dishes,salads and sandwiches as well as specialties.I did not feel like having crepes which seem to be a specialty here. I chose the Mediterranean chicken salad . The lemon marinated chicken breast was light and I liked the tangy tahini sauce. Light and not too filling we had a good time talking in this quite place.

Eric's Turkey Red Grape Salad- My way

I have many cookbooks but sometimes it is easy and more efficient to find a recipe via Google and the internet. I made this recipe from two other ones I selected while browsing the internet on cooks.com. Here is my version and the two others that you can use. Let me know if you try them or your own spins on these. My Eric’s Turkey salad I rated 9.2/10 good for this winter but possibly for spring/summer chicken or turkey salad. I like the horseradish taste of the wasabi (use regular horseradish if you don't have it) with the orange pieces and the crunch of the almonds and the red cabbage.

Eric’s Turkey salad
by Eric Flescher
2 c. chicken or turkey (cubed)
1 tsp cajun seasoning
0.5 cups of red grapes (split in half)
1 c. mandarin oranges (use juice for dressing )
Lettuce or endive leaves
0.5 cup of sliced, cut up red cabbage (raw)

dressing
3 to 4 tbsp. slivered almonds ( raw from grocery store)
0.5 c. mayonnaise or salad dressing ( with 1 tspn wasabi mayonnaise (find at Asian or regular grocery store: optional )
Juice of o.5 lemon
pinch of pepper


Cube turkey into medium-size pieces. Add seasoning to Turkey cubes. Add and other ingredients with Turkey. Add dressing ingredients. Mix dressing the salad. Makes 4 servings.




MANDARIN CHICKEN SALAD
cooks.com

2 c. chicken or turkey (cubed)
1 tbsp. minced onion
1 tsp. salt
1 c. seedless green grapes
1 c. chopped celery
1 c. mandarin oranges (drained)
1 c. salad dressing
1/2 c. slivered almonds
1 c. cooked macaroni rings
1 c. whipped cream or Cool Whip

Combine chicken or turkey, onion and salt. Refrigerate for several hours. Add grapes, celery, oranges, almonds, salad dressing and macaroni rings. Fold in whipped cream just before serving. Serves 12.

TURKEY, CELERY, GRAPE & NUT SALAD
cook.com

2 c. cubed turkey
1/2 c. grapes
1/2 c. sliced celery
3 to 4 tbsp. almonds
Juice of 1/2 lemon
Grated rind of 1/2 orange
1 c. mayonnaise
Lettuce or endive leaves

Cube turkey into medium-size pieces. Slice celery. Dip almonds into boiling water, remove skins. Brown halved nuts in moderate oven 2 minutes. Add lemon juice and orange rind to mayonnaise. Mix turkey and other ingredients into mayonnaise. Arrange on lettuce. Makes 4 servings. I have many cookbooks but sometimes it is easy and more efficient to find a recipe via Google and the internet. I made this recipe from two other ones I saw in cooks.com.


Eric’s Turkey salad
by Eric Flescher
2 c. chicken or turkey (cubed)
1 tsp cajun seasoning
.5 cups of red grapes
1 c. mandarin oranges (drained )
3 to 4 tbsp. slivered almonds ( raw from grocery store)
1 c. mayonnaise or salad dressing ( with 1 tspn wasabi mayonnaise (find at Asian or regular grocery store: optional )
Juice of 1/2 lemon
Lettuce or endive leaves

Cube turkey into medium-size pieces. Add seasoning. Slice celery. Add grapes, oranges and almonds. Add lemon juice and mayonnaises. Mix turkey and other ingredients into mayonnaise. Arrange on lettuce. Makes 4 servings.




MANDARIN CHICKEN SALAD
cooks.com

2 c. chicken or turkey (cubed)
1 tbsp. minced onion
1 tsp. salt
1 c. seedless green grapes
1 c. chopped celery
1 c. mandarin oranges (drained)
1 c. salad dressing
1/2 c. slivered almonds
1 c. cooked macaroni rings
1 c. whipped cream or Cool Whip

Combine chicken or turkey, onion and salt. Refrigerate for several hours. Add grapes, celery, oranges, almonds, salad dressing and macaroni rings. Fold in whipped cream just before serving. Serves 12.

TURKEY, CELERY, GRAPE & NUT SALAD
cook.com

2 c. cubed turkey
1/2 c. grapes
1/2 c. sliced celery
3 to 4 tbsp. almonds
Juice of 1/2 lemon
Grated rind of 1/2 orange
1 c. mayonnaise
Lettuce or endive leaves

Cube turkey into medium-size pieces. Slice celery. Dip almonds into boiling water, remove skins. Brown halved nuts in moderate oven 2 minutes. Add lemon juice and orange rind to mayonnaise. Mix turkey and other ingredients into mayonnaise. Arrange on lettuce. Makes 4 servings.

I was looking for more ways to use pomegranate

I was looking for more ways to use pomegranate. I saw this recipe by Emeril on TV and found the recipe . I had pomegranate blueberry juice so I used that instead of straight pomegranate juice. I also used red onion instead of shallots (which many say is a good substitute for the shallots) . I thought the dressing needed more kick so I added more of the juice. You can add any type of lettuce or greens. I also added some sticks that I made of jicama to give it a nice crunch. This dressing was nice and tangy , easy to make and can be made ahead of time. When you are ready just toss the salad and add the salad dressing.
rating 8.9/10

Emeril Lagasse, 2001
Show: Emeril LiveEpisode: Emeril's Happy Happy Holidays

• Save Recipe

Ingredients
• 2 tablespoons pomegranate juice
• 1 teaspoon grated orange zest
• 1/4 cup red wine vinegar
• 2 shallots, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 3 oranges, peeled and segmented
• 1 small red onion, thinly sliced
• 8 ounces goat cheese, cut crosswise into 6 slices
• 6 thin slices prosciutto
• 1 large head radicchio, rinsed, patted dry and torn into bite sized pieces
• 1 bunch arugula or watercress, rinsed, patted dry and cut int bite sized pieces
• 6 large leaves Bibb lettuce, rinsed and patted dry
• 1 head Belgian endive, stem removed and cut crosswise into thin shreds
• Pomegranate seeds, as garnish
Directions
In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.
In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.

Garozzos: Very good food ,ample portions but its a dark place and you need to pay for salad

I've known about Garozzos for years but never ate at any of the places. I know its popular and has higher then average Italian meals price (no matter how good they might be ) where you also have to pay extra for salads. Italian food like this is not on my radar. But when friends called for us to come for a birthday, I thought we'll we give a try and see what it is all about. It's a dark place and I have to use my red astronomy light to see the menu and figure what to order. The place was full of kids and families, older families and more. It was noisy. The waiter was very good all way through but he seemed disappointed we did not want to order wine. There was plenty of crusty bead. There were different type salads that others got but they did not seem like a big deal. Like I said I am not going to pay an extra $3 for an already pricey meal. I got the Canelloni which is a crepe filled with veal, beef and chicken served with a flavorful tomato cream sauce. It looked like an enchilada but I was disappointed there were only 3 and little chunks of veal/meat/chicken inside. It was tasty but did not have the enough meat like at Cinzetttis. My wife settled on the chicken spiedini samantha which was pretty big with artichoke hearts but it should be for the price ($19 yikes). The staff is attentive, always bustling around the place and seranaded our friend for her birthday. Speidinis are a better but more pricier value.We had a good time with our friends but I expected to be more full (I downed a lot of bread) which the cannelonis did not provide. We sample the spumoni (good smooth taste) and the desert canneloni was good and creamy. We might come for my wife's birthday (they get a free speidini) and if so I will order something more substantial like lasagna which was my first choice in the first place.Garozzo is good but for the price, value, variety of food, price which includes at least a salad with the meal and fills me up, I will alway go to Cinzettis (for me that 's Italian).

These two dishes from Diners, Drive-In and Dives are ones I will try

These look like winners to try. However I will substitute the meat in the sandwich with either beef, lamb or ground chicken or a combination. The other one looks good as is but I think you can use different types of fish.

Cabbagetown Market- Banh Mi Sandwich
Recipe courtesy owner Maria Locke of Cabbagetown Market in Atlanta, GA.
See this recipe on air Sunday Aug. 24 at 3:00 PM ET/PT.
Show: Diners, Drive-ins and Dives
Episode: Totally Unexpected
1 pound ground pork
1 shallot, minced
1 stalk lemongrass (outer husk removed), sliced paper thin
1 tablespoon fish sauce
A dash Asian five-spice powder
Salt and freshly ground black pepper
French bread, for serving
Lettuce, for serving
Pickled vegetables, for serving, recipe follows
Cilantro mayonnaise, for serving, recipe follows

Add all ingredients into a large bowl and mix to thoroughly combine. Form 4 ounce patties and grill until well done. Place 2 patties into lightly toasted soft French bread cut with a hinge along with lettuce, a generous helping of pickled vegetables, and cilantro mayonnaise.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Pickled carrots and radishes:
10 radishes, thinly slices
5 to 7 carrots, julienned
1 cup rice wine vinegar
1 tablespoon hot sauce (recommended: Sriracha)
Dash sugar
Salt

Place the sliced vegetables into 1 cup rice wine vinegar mixed with hot sauce, a dash of sugar, and a dash of salt. 15 minutes in the vinegar should leave the vegetables with a nice crunch. They can be left in the vinegar for an indefinite amount of time, however. The vinegar can be saved and used again later.

Cilantro mayonnaise:
1 bunch cilantro leaves, roughly chopped
1 cup mayonnaise

Simply mix the chopped cilantro with the mayonnaise

Bryant Lake Bowl - Smoked Trout and Beet Salad with Green Goddess Dressing
Recipe courtesy chef Al Potyondy-Smith and owner Kim Bartmann of Bryant Lake Bowl in Minneapolis, MN
See this recipe on air Sunday Aug. 24 at 3:00 PM ET/PT.
Show: Diners, Drive-ins and Dives
Episode: Totally Unexpected
Salad:
Romaine or leafy lettuce, of your choice
Shredded baby spinach
2 to 3 smoked trout cleaned and shredded
2 to 3 cucumbers, peeled and julienne
3 to 4 red beets
Baguette, optional

Green Goddess Dressing:
3 cups mayonnaise
1/2 cup buttermilk
1 cup sour cream
1 cup plain yogurt
1 bunch freshly chopped parsley leaves
2 tablespoons freshly minced chives
1 tablespoon freshly minced tarragon leaves
1 tablespoon champagne vinegar
2 tablespoons minced garlic
2 tablespoons lime juice
1 teaspoon black cafe pepper
1/2 teaspoon salt

Preheat the oven to 350 degrees F.

Prepare the beets by cutting off the 2 ends and the greens. (The greens can be used in another recipe if you like...) Next rub down the beets with olive oil and wrap them in tin foil. Place them in a shallow pan or dish and bake them for 1 to 1 1/2 hours or until a knife slides in and out of the beets easily. When the beets are finished, rubbing the skins off with a towel can peel them. Julienne the beets.

Prepare the trout by skinning and deboning it, and shredding it to the size you prefer. I like to shred it very finely, so that every bite of salad has a bite of trout. If you can find already deboned smoked trout, it will reduce your prep time significantly.

Place the lettuce and spinach on a plate and build the other ingredients onto the salad, as you like. I like to run each ingredient down the side of the mountain of greens in sections and mix as I eat.

Dress the salad with Green Goddess Dressing, and serve with a fresh baguette.

Mix everything in a 2 quart bowl or larger.

Can be stored in your refrigerator for up to 7 days.

If you like your dressing greener, increase the herbs.

If you like your dressing leaner, leave out buttermilk and add 1/2 cup yogurt to replace it. And if you like it meaner, up the herbs, the pepper (or use white pepper!), and the garlic!

Yield: about 1 1/2 cups

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Hot Stuff: Cookbook in praise of the piquant - book has great recipes

I bought this book in paperback after 1985 (copyright 1985). This tiny book has 307 pages and a nice index. It was a small book then but now is a hardcover. But I really like many of the recipes. This author, Jessica B. Brown knows here stuff.
Recently I tried

a Morrocan dish called Saalouk Salad. Easy to make I made the dish which has has eggplant (I used Japanese long eggplants which my wife found were less bitter then regular eggplants ; garlic salt, paprika, tomatoes, and red hot chilies (I used red pepper flakes). It normally used zucchini but I left those out. Nice dish, not to fussy to make at and has a nice flavor and little kick to it. Great side dish.
PS if you want the full recipe contact me and I will post it on the blog for everyone

http://www.amazon.ca/Hot-Stuff-Cookbook-Praise-Piquant/dp/0689114834

Vinagrettes are fresh and easy to create oil based dressing that take many foods to another level.

Vinagrettes are fresh and easy to create oil based dressing that take many foods to another level. A column about vinagrettes appeared in the Kansas Star column on April 16,2008. www.kansascity.com/living/food/story/576498.html
Butter lettuce and spinach with citrus and avocado
Makes 4 to 6 servings
1 head butter or bibb lettuce
Variety of ingredients dress up vinaigrette
1 small bunch young spinach leaves
2 ruby grapefruit
2 avocados
4 teaspoons sherry vinegar
2 teaspoons raspberry or other fruit vinegar
1 shallot, finely diced
1/4 teaspoon salt
6 to 7 tablespoons virgin olive oil or a mixture of virgin and light olive oil
1 teaspoon mint, finely chopped
2 teaspoons chives, finely sliced
Freshly ground black pepper
Separate the lettuce leaves and remove the spinach stems. Discard any leaves that are bruised or yellow, wash the greens (the spinach in 2 changes of water) and dry them in a spinner. Tear greens into bite-size pieces, roll them loosely in a kitchen towel and refrigerate until needed.
Peel the grapefruit, being sure to remove the white pith. Using a sharp knife, cut each grapefruit section loose from its membrane and turn it into a bowl.
Peel, pit and halve the avocados. Place halves cut side down and slice them crosswise at an angle.
In a small bowl, combine the vinegars, shallot and salt. Whisk in the oil or mixture of oils. Taste and adjust vinegar and oil, if necessary. Stir in mint and chives.
Pour any juice off the grapefruit sections, combine them with the avocado slices and dress them carefully with some of the vinaigrette. Toss the greens with the rest of the vinaigrette and lay them on salad plates. Set the grapefruit and avocado slices in and among the leaves. Add a grinding of black pepper and serve.
Per serving, based on 4: 392 calories (77 percent from fat), 36 grams total fat (5 grams saturated), no cholesterol, 20 grams carbohydrates, 4 grams protein, 152 milligrams sodium, 5 grams dietary fiber.



Pan-seared salmon with chive vinaigrette
Makes 4 servings
For the vinaigrette:
1/4 cup white balsamic vinegar
1 tablespoon minced shallots
2 tablespoons finely cut chives
1/4 teaspoon sea salt
1/8 teaspoon freshly cracked black pepper
3/4 cup best-quality olive oil
For the salmon:
4 salmon steaks, about 1 inch thick (6 ounces each), skin on
Sea salt
Freshly ground black pepper
2 tablespoons olive oil
For the vinaigrette: In a medium bowl, whisk together vinegar, shallots, chives, salt and pepper. When the salt has dissolved, whisk in 3/4 cup olive oil. (The vinaigrette can be made a few hours ahead of time, which allows the flavors to blend, the shallots to mellow and the color to deepen slightly.)
Season the salmon steaks with salt and pepper.
Heat 2 tablespoons olive oil in a large skillet on medium-high heat. When the oil is hot, add salmon steaks and sear until golden and caramelized on one side, about 3 minutes. Flip the salmon and cook 3 minutes more. Remove and blot on a paper towel.
Drizzle each salmon steak with about 2 tablespoons chive vinaigrette. Serve immediately.
Per serving: 620 calories (77 percent from fat), 53 grams total fat (7 grams saturated), 88 milligrams cholesterol, 2 grams carbohydrates, 34 grams protein, 232 milligrams sodium, trace dietary fiber.

Here is another one Balsamic Vinaigrette Dressing Recipe
http://oilandvinegar.cruets.com/

Thursday, June 15th, 2006 10:34pm

Aged Balsamic Vinaigrette Recipe
Ingredients:
1/2 cup aged balsamic vinegar
1 tablespoon soy sauce or tamari
2 tablespoons clover honey
2 cloves garlic, minced
Crushed dried red pepper to taste
1/2 cup extra-virgin olive oil
In a medium bowl, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified. You can also use a food processor tp mix all the ingedients if you like.
Be sure to gradually whisk or blend the oil into the vinegar, you create an emulsion (an emulsion is a mixture of two liquids that usually don’t combine so readily or smoothly.)

Bowlfood Cookbook by Lynne Argonson and Elizabeth Simon

I bought this book several years ago as it had looked like it had some interesting bowl meals that I could try and modify if needed. It has quite a few good recipes involving either soup, pasta,noodles. Also has dumpling and little snack recipes as well salad bowls and little spicy bowls, desserts called sweet bowls. So there is a lot to choose from and I have tried several. Great index, catalog of sources to find foods and even a conversion table of ingredients.The spicy peanut sauce, the mango vinaigette,chili marinade for seafood/ fish, jalapeno sauce, shanghai noodles I rated all of them so far from 9.5-9.6 out of 10 so that is pretty good. So there is lots to like about the recipes.Nicely written easy to read. No photos but well laid out and the price is a good one. I think you will like many of the recipes to try according to your tastes as I did. I am still looking for more eventhough I have many in many files, on the internet and computer already.