We had a wonderful time at Chelsea’s Kitchen. It’s been on my bucket list to dine here for some time now. First of all, I love the atmosphere and overall feel of this place as you walk in. It’s designed to look like a one-story ranch house, with a peaked roof, a huge porch, and a large patio area out back with a brick fireplace. Chelsea’s Kitchen is part of LGO hospitality (a group of restaurants that puts a modern twist on American comfort food operated by founder Bob Lynn) and is located in the beautiful Arcadia district. They specialize in big, flavorful portions and create their dishes fresh daily. There are several locations throughout California and Arizona (I’m a frequent visitor to La Grande Orange). We started our night out with some of their fancy cocktails. I’ve been on whiskey kick and got their Old Fashioned (the drunken cherries were a nice add) and my date got the Diego Rivera. I heard so much about their awards winning Short Rib Tacos and couldn’t pass them up. The braised meat was delicious and tender and there was plenty to eat. My date is from Mexico City and she had their Seafood & Jidori Chicken Paella. It was a nice blend of chicken, shrimp and clams and she loved very bite. The service was excellent and the experience was definitely was worth the wait. They have complimentary valet parking and reduced prices on their happy menu. They also have $12 endless mimosas on Saturday afternoons.
Heritage Marketplace in Gilbert includes restaurants like Even Stevens, Farm & Craft, Clever Koi, Nico Heirloom Kitchen and candy store Rocket Fizz. Sushi Brokers is one of their newer tenants. Sushi Brokers has locations in Scottsdale and Phoenix and offers a huge selection of sushi, vegetarian fare and dishes comprising seafood, chicken and beef if you are not into sushi. They have over twenty creative sushi rolls on their menu. They also have a nice selection of wines, draft and bottle beers, sake, and a large array of imported and domestic Vodkas. Their happy hour is what makes them so popular as they discount their prices on sushi and drinks. I came here with a buddy after an evening at the neighboring Art Intersection. We ordered quite a bit of rolls and drinks. The sushi wasn’t bad but definitely pretty pricey compared to most places. I may come back again for happy hour.
- – from Allrecipes
1 cup coarsely ground grits
3 cups water
2 teaspoons salt
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese
Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
“Where the Chesapeake Bay meets the Atlantic Ocean!”
Waterman’s Surfside Grille has captured the flavors of Virginia Beach since 1981. Located right off the Virginia Beach boardwalk, this beautiful restaurant has both indoor and outdoor patio seating and a fun vibrant atmosphere. I got the Waterman’s Original Pasta – shrimp, scallops and andouille sausage sautéed with a Cajun cream sauce served over pasta. The portion size was perfect and the pasta was amazing. I didn’t try it, but I hear the Original Waterman’s Orange Crush (orange vodka, triple sec and sprite) is amazing as well. They even hold a festival called the Crush Fest that celebrates the drink. This place was jam-packed, so I ate at the bar and people watched. I highly recommend stopping in for a visit at this local favorite. Waterman’s partners with the Virginia Aquarium and participates in their Sensible Seafood Program (promoting seafood that is plentiful and harvested in environmentally friendly ways). I included a video about it below.