Homie is a restaurant I want to root for but there are some shortfalls in one major area…the food. The cuisine by no means is bad or offensive but blah. It doesn’t have a wow factor. And a restaurant’s decor should not overwhelming exceed the core, the actual culinary dining experience. My friend said his sandwich was bland and he would never dine here again. So why would I want to root for this restaurant? The location, location is great and the decor is eye-catching with the menu on the wall that even a 90-year-old could read the bold big letters. The menu ideas are as ambitious as the beautiful decor and warm environment. But no matter how chic the restaurant may be or how friendly your staff may be, the food has to be the best thing going in a restaurant. Homie is riding in the mediocre lane. If you want a basic salad, a healthy sandwich and if you think healthy means no flavor then Homie is a safe choice.
Now on a more decadent menu item, dessert. I ordered an $8 ice cream sandwich called “The Buddy”. This classic treat takes on a not so classic spin covered in bacon and chocolate sauce. Vanilla ice cream sandwiched between two perfectly soft chocolate chip cookies. The dessert did not fail visually but the bacon choice needed to pop it didn’t offer much to the dessert but calories. Perhaps a more smokey or salty bacon might have added to the flavor profile.
The next item I tried was the Lavender latte. The latte had a perfect foamy heart but the lavender notes didn’t shine through so the beverage came across as no more than an unflavored latte.
If I wanted to simply hang out and pass the time then Homie is a great spot. But if I wanted to dine on great food, I would go somewhere else. I hope the restaurant can elevate their flavor and seasoning to help Homie be an amazing experience. I haven’t met more obliging and friendly staff than the people there so I hope they continue with great servers.
The website for Homie: https://homiemb.com
Open for Breakfast, Lunch, and Dinner. They also have a coffee bar.
OPEN 7 DAYS A WEEK
1140 Highland Avenue, Manhattan Beach
Recipe by Michelle Karam
2 pounds of raw shrimp, deveined and peeled with tails on
2 cloves of garlic, minced 1/2 cup dry white wine or pale ale beer
1 stick of butter
1 teaspoon paprika
2 tablespoons Old Bay Seasoning
1/4 teaspoon cayenne pepper
1 lemon juiced
2 teaspoon worcestershire sauce
1 tablespoon of fresh rosemary finely chopped
salt and pepper
Melt butter in a deep skillet
Add shrimp and all other ingredients into a large bowl and combine well.
Add into skillet with melted butter and cook on medium low heat until all the shrimp have turned a bright pink. Don’t overcook or else the shrimp will turn rubbery.
Slice some french baguette and use it to sop up the liquid! MMMM!!!!
Deep frying is a sensation in the USA and it seems we leave no stone unturned from deep fried turkey to deep fried oreos to now the deep fried olive. I first had a chance to taste this at the Los Angeles Times The Taste event. I tried a version that was filled with sweet potato. The recipe below calls for the use of blue cheese.
Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffedolives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain.
Photo by Crystal Johnson
A few years I got the opportunity to interview Patrick and Gina Neely of the Food Network and we talked about a variety of things. Among the recipes mentioned, was creamed collard greens. I tried this recipe and it has been a winner for me. It puts a spin on the classic African American preparation of collards and gives a robust earthy taste to what would be the typical creamed spinach.
4 bunches collard greens, tough stems and ribs removed
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic, minced
3 large shallots, minced
2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
Click for Directions
See MCCN Editor’s Interview with the Neely’s.
By Kate Taylor:
You’ve heard of a Black Angus burger.
Burger King’s latest creation isn’t that.
Southern Hospitality was co-created by Eytan Sugarman, Trace Ayala and Justin Timberlake. Approximately three years ago, Sugarman,Ayala, and Timberlake discussed the idea of bringing Memphis-style BBQ and ribs to the New York City marketplace. The three friends spent a year creating the Southern Hospitality concept and were actively involved in all elements of design, menu offerings, and musical format. (SEE LOCATIONS) The restaurants serve authentic Memphis-style BBQ boasting traditional Southern specialties prepared by Executive Chef Jay Lippin, ranging from Dry-Rub Spareribs to Pulled Pork and Wings of the South. On one of MCCN’s anniversary’s the restaurant share this recipe. Yield: 1 Portion
▪ Egg 1 Ea ▪ Water 1 Tbs. ▪ AP Flour 1/4 C ▪ Panko Bread Crumbs 1Ž2C. DIRECTIONS : 1. Crack egg into bowl. Add water and wisk until incorporated. 2. Dredge pickle chips in AP flour. 3. Lift pickles from flour, letting excess flour remain. Transfer to egg mixture. 4. Toss pickles in egg mixture until coated. 5. Transfer pickle chips to a bowl with bread crumbs. Toss with bread crumbs until each pickle chip is crusted with bread crumbs. 6. Heat deep fat fryer to 350F. 7. Lift pickles from bread crumbs, letting excess remain. Carefully drop into heated oil. 8. When pickle chips are evenly golden brown, remove from deep fryer. Transfer to a paper towel lined bowl. Season to taste with salt and pepper. 9. Serve with your favorite dip. We use BBQ ranch, which is a blend of ranch dressing and BBQ sauce. Read 3898 times Like this? Tweet it to your followers!
Hasty pudding is a pudding or porridge of grains cooked in milk or water. In the United States, it invariably refers to a version
made of ground corn. Hasty pudding is notably mentioned in a verse of the early American song Yankee Doodle.
Since the 16th century at least, hasty pudding has been a British dish of wheat flour cooked in boiling milk or water until it reaches the consistency of a thick batter or an oatmeal porridge. Hasty pudding was used as a term for the latter byHannah Glasse in The Art of Cookery (1747).
Johnnycake (also jonnycake, johnny cake, journey cake, shawnee cake and johnny bread) is a cornmeal flatbread that was an early American staple food and is prepared on the Atlantic coast from Newfoundland to Jamaica. The food probably originates from the native inhabitants of North America. It is still eaten in the West Indies, Dominican Republic, Bahamas, Colombia, and Bermuda as well as in the United States.
(Click Wikipedia to see international ingredient differences)
Johnnycakes are a type of unleavened cornbread made of cornmeal, salt, and water. The dough was set on a wooden board or barrel stave and placed at an angle in front of an open fire to bake.Hoecake was traditionally cooked on a hoe: “Hoe-Cake: A cake of Indian meal, baked before the fire. In the interior parts of the country, where kitchen utensils do not abound, they are baked on a hoe; hence the name.”
In the American south during the 18th century versions were made with rice or hominy flour and perhaps cassava. A 1905 cookbook includes a recipe for “Alabama Johnny Cake” made with rice and ‘meal’.
Watch the Simple Johnny Cake Recipe. In a rush? Click for written directions