Table Talk: September 2012

The buzz on Tulsa’s tastiest products, restaurants and events.



Restaurant Week 2012

Call the babysitter, for it’s that time again. TulsaPeople is excited to present Tulsa’s sixth annual Restaurant Week from Saturday, Sept. 8, to Sunday, Sept. 16.

The event benefits the Community Food Bank of Eastern Oklahoma Food for Kids Backpack Program, which provides qualified applicants with a backpack every Friday at school with enough food for the weekend. Step up to the plate and support the 34 participating restaurants. Most will offer a $12.95 per person lunch menu, and either a $25 per person, $35 per person or $35 for two dinner menu (excluding tax, gratuity and beverage).

Each prix fixe meal will feature an appetizer, entrée and dessert and will generate an automatic 10 percent donation from the restaurant to the food bank program. The George Kaiser Family Foundation will match donations up to $25,000.

Tuesday, Sept. 11, is Celebrity Waiter night at some of the restaurants. Biga was brave enough to host me last year, and I’m looking forward to showing off my skills again this year for another plucky restaurateur. All celebrity waiter tips will go to the Food for Kids program.

Click here for an up-to-date restaurant list as well as menus. Make your reservations early since these great meals are bound to quickly sell out.

My breakfast of champions

I have to admit that if it weren’t for hot coffee and a few stolen bites of Lucky Charms or waffles from my toddler, I wouldn’t eat much breakfast. So, when I crave it, I want to do it up big.

I really go crazy for migas. In Spanish, migas means “crumbs,” and the dish is a great way to use up something stale. In this case, that involves corn tortillas, which are fried and scrambled with eggs, cheese and sautéed veggies. To pepper the filling you can use any kind of salsa (green, red or fruit) as well other ingredients — crumbled Mexican chorizo, chopped poblanos, bacon, pico de gallo, onions or bell peppers. Some cooks like to stir in chopped tomatoes or tomato sauce. That is the beauty of migas — you are good to go as long as you have tortillas, eggs, cheese and salsa.

Migas

Serves 4

This Southwestern treat is popular in the Austin and Santa Fe areas.

  • 10 eggs
  • 1/4 cup of milk or half-and-half
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup of peanut or vegetable oil
  • 4 corn tortillas cut into strips
  • 1 small onion, diced (or a bunch of green onions, if you have them)
  • 4 jalapeño peppers, seeded if desired, then diced (and/or 1 large bell or poblano pepper or New Mexico green chili, seeded and diced … heck, use ’em all!)
  • 1 cup of shredded cheese (I like to use a mixture of cheddar, Monterey Jack and Cotija or queso fresco), plus more for serving
  • 1/2 cup chopped cilantro
  • Salsa, sour cream and chopped avocado, for serving

1. In a bowl, whisk eggs and milk together with a good seasoning of salt and pepper.

2. In a large skillet (I like to use cast iron), heat peanut oil on medium-high. Slip in the tortilla strips and cook, turning once, until golden brown. Using a slotted spoon, transfer strips to a paper towel-lined plate to drain. Drain all but 2 tablespoons of oil from the skillet.

3. Add onions and peppers to the pan. Cook, stirring occasionally, until tender, about 4 minutes. Reduce heat to low, add egg mixture and tortilla strips to the skillet, and stir gently until cooked through. Sprinkle with cheese and cilantro and stir until cheese is melted. Season with salt and pepper and serve, topping with more cheese, salsa, sour cream and avocado.

Good eats online

Lately, however, I have been spending a lot of time surfing for food because there are so many options available online these days. Here are a couple of my favorite sites:

FoodShed www.ourfoodshed.com

I love a website whose three main categories are read, cook and shop! FoodShed began as a source for the best hand-crafted food from around the country. Brenda Crow puts her background as a chef (Tartine Bakery in San Francisco and Nicky USA in Portland, Ore.), specialty food buyer (Dean & Deluca) and gourmet food importer (Tavolo) to good use in curating products for her site. She also shares stories about the products and tells where they are from, who makes them and why they are so delicious. She scours sources, limiting her selection to true standout gems.

Foodzie and Joyus Food www.joyus.com/shop/channel/food

Emily Olson and Rob LaFave created the world’s largest online food market when they launched Foodzie. The idea was to serve as liaisons, managing all sales transactions, so the craftspeople, who typically have fairly small companies and limited sales resources, can continue to do what they do best. Foodzie also features a monthly themed “Tasting Box,” which in July was inspired by the boardwalk — think cherry-vanilla cotton candy, pistachio caramel corn and saltwater taffy.

Foodzie recently was gobbled up into Joyus, an online video shopping network, becoming Joyus Food. All of the popular products are still available, along with a slew of videos showcasing ingredients, spotlighting vendors, and illustrating recipes and such.

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