Life of a Turnip

April 10, 2012

…little donkey…a homewood gem…

I’m a native Homewood gal. Growing up here my whole life, I have loved watching my hometown grow and seeing other people and business establishments find that, yes, Homewood is a great place.

I’m thrilled that the people behind Jim N’ Nicks see that as well. They do have a location in West Homewood, however there has been quite a buzz lately behind their new project restaurant, The Little Donkey.

The Little Donkey opened last week in the former ABC Liquor store on Central Avenue and by first walking in the door, you do not feel like you are walking into a typical Mexican restaurant. Using recycled pine, concrete floors, pressed tin and windowpanes that can be opened for fresh air, it feels as if you are walking into a space of two emerging cultures of Mexican and Southern.

I was truly excited about sampling the menu as everything is made from scratch (even down to milling their own corn for their home-made tortillas). They have an extensive range from street style tacos, tortas, chile rellenos and yes, even their own version of fried chicken.

Fried Chicken, Street Corn, & La Concoction

So what do you think I tried my first night there? Yep, you guessed it.

Sam Burn, Jim ‘N Nick’s commissioner of culture, was excited to see that a tiny girl like me, ordered the large order of fried chicken (and I have to say, it’s pretty damn good). I recommend using the homemade hot sauce and vinegar on the chicken for an “extra” kick.

Sam Burn, hog and fried chicken master

Two sides that I highly recommend are the Mexican street style corn and La Concoction, a mix of refried beans, rice, and a wonderful farm egg on top. Many items on the menu include eggs, (which I’m obsessed with) including a Vietnamese soup with a poached egg that was incredible. It’s been rumored that the changing daily soups will be a highlight.

Let’s not forget their great cocktail list as well. Their signature cocktail is a mixture of tequila and bourbon. Again, mixing two cultures that ended up tasting fabulous together. There is also a selection of eco-friendly and organic wine, including a wonderful Rosé. Local beers from Good People Brewing Company and Avondale Brewing Co. are also available. The non-alcoholic “Aguas Frescas” are fresh and vibrant including one that has hibiscus and spices.

Ok, so now I have a confession to make. After that wonderful dinner, I went back again with some friends for lunch the very next day. This time I tried the street tacos with the most amazing tamal I have ever had. Oh, I wish I had one right now.

Fish and El Pastor Tacos with Tamal

Lastly, you can not leave until you have tried the chocolate and sea salt popsicle. I had to have one both times I was there. (I even tweeted that I “made out with a popsicle”).

Hopefully they will add a Brunch menu for Saturdays (you can never have too many brunch options!) and Sundays.

My significant other has been working in Paris for the last six weeks. He finally comes home on Friday and I can not wait for him to experience this new place that will for sure be our new favorite hangout and date night.

Little Donkey is located at 2821 Central Ave. in Homewood (map)

Follow Little Donkey on Twitter

Like them on Facebook

March 21, 2012

…swine with a little bit of wine…

By Christy

One of my favorite local hang outs is Little Savannah in Forest Park. I should be Foursquare mayor there, however a certain server (ah-hem, you know who you are) refuses to give it up. They always make a killer meal using local products and their bartender, the amazing Steva Casey, will make a killer cocktail (or a few too many but well worth it).

If you have never been to dinner or sat at the bar, you have been missing out. You might even be around to hear one of owner Cliff Holt’s many stories or be in one of Steva’s famous Instagram photos.

Little Savannah’s annual fundraiser, Swine and Wine ,is happening this Sunday with a great list of local and regional chefs with fantastic food, bluegrass, and of course, libations.

This year will benefit Tuscaloosa’s Druid City Garden Project , which is an organization that builds community gardens in empty lots and helps local schools with gardening education.

These chefs will be roasting seven (yes, you read that right) SEVEN whole lovely pigs for the event served with other dishes and Little Savannah’s to-die-for goat cheese and bacon brownies.

To wash down all that amazing fare, local brewing favorite, Avondale Brewing Company will be providing beer and Bouchaine Vineyards will provide wine. There is also a VIP ticket that can be purchased to include cocktails.

Lou Swamp and Swing Shift will be playing bluegrass and a kid’s corner will be provided with games and face painting.

This event will be held at Old Car Heaven, which is located at 115 35th Street South.

Tickets can be purchased in advanced for $45 on the Druid City Garden Project Website or $50 at the door and includes food and samples of beer and wine. VIP admission, which also offers table service and cocktails, is $70 in advance or $75 at the door. Tickets for children aged 13 to 20 are $20 in advance or $25 at the door, and children under 12 are free.

Posted in Birmingham, date night, dining out, family, friendship, fundraising | Tagged avondale brewing, birmingham fundraiser, forest park, fundraising, little savannah, old car heaven, swine and wine | Leave a comment

March 16, 2012

…bbq shrimp and my new obsession…

By Christy

So to keep writing and posting, here’s another recipe that I made recently, and also one that I’ve made a lot…I have to admit, it’s my new obsession and I don’t know why I haven’t been making this over and over before….cauliflower mash (or purée if you want to be fancy).

I first served this over scallops and tilapia with snap peas and carrots, then again with this really easy take on New Orleans style barbecue shrimp. It’s utterly delicious and has been on my comfort food list these past few weeks.

BBQ Shrimp with Cauliflower Mash

shrimp:

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon white sugar

1/2 teaspoon salt

2 lbs. shrimp, peeled and deveined

6 tablespoons salted butter

3 large cloves garlic, minced

2 1/2 tablespoons Worcestershire

Juice of one lemon

6 scallions, green and white, thinly sliced

directions

Mix the paprika, chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.

Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 4-5 minutes. Add the Worcestershire sauce, lemon juice and cook until shrimp are done, 1-2 minutes more. Scatter scallions over top and serve over cauliflower mash.

cauliflower mash:

2 cups cauliflower florets, chopped

1 large yukon gold potato, peeled and chopped

1 1/2 cups chicken broth

2 tablespoons salted butter

1/8 teaspoon crushed red pepper flakes (more or less to your liking)

salt and pepper to taste

directions:

Bring first three ingredients to a boil over high heat. Boil 6 minutes or until potato is tender. Take off heat, cover and let sit for 10 minutes. Add butter, red pepper flakes and salt and pepper and use a hand blender to mash to right consistency. Serve with barbecue shrimp.