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Jan 28, 2015
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Tweet Beat: The week’s best tweets from #STL foodies

Friday, January 23rd, 2015

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Seafood charred rice at ‪@MaiLeeSTL tonight. The besssst!

Why have I never made couscous before? Way better than quinoa

Sitting w/ brilliant minds ‪@SugarFireSmoke ‪@saltandsmokestl ‪@PappySmokehouse sippin bourbon. For work. I’ve arrived.

My salad spinner top just flew off mid-spin, hurling wet Romaine all over the floor & walls. That almost never happens w/ cheeseburgers.

My man is crafting some amazing cocktails w/ celery bitters while I cook a pork dish that is pretty fantastic ‪#teamwork ‪#stouthouse

Just realized I went the whole day without eating meat. Unless you count eggs. Or chicken.

Tom Flood ‪@dankopman ‪@ottoatschlafly and I had a fab. lunch ‪@PeacemakerSTL last Friday; Total 91 years at ‪@Schlafly. pic.twitter.com/FejEQSKl0z

ATTN: Pork lovers
Don’t sleep on the Golden Pig cocktail ‪@tastebarSTL, pretty much tastes like sweet, boozy, rauch-y bacon fat.
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Eat This: Cheese Hash Browns at Goody Goody Diner

Sunday, January 11th, 2015



Everything we’ve had from Goody Goody Diner up to the restaurant’s name, but the standout is the Cheese Hash Browns. These crispy cubed potatoes finished with an irresistible cheese sauce are no mere side dish. They are the salty foil to your sweet hotcakes, the excuse to eat cheese fries for breakfast, the cure to your hangover and the most delicious dish on the table.


-photo by Carmen Troesser

By the Book: Marco Canora’s Roasted Asparagus and Lemon with Chunky Pesto

Saturday, January 10th, 2015


Marco Canora’s A Good Food Day is all about making healthy, tasty choices. I figured for the sake of the new year and my new 2015 figure, this would be a strong start to clean eating (at least until February).

Like most home cooks, I gravitate toward recipes that are easy and quick – and if it’s somewhat healthy, that’s a bonus. The recipe I chose, roasted asparagus and lemon with chunky pesto, was so perfect it could double as a Just Five recipe.


You start by roasting asparagus in olive oil, salt, pepper and thinly sliced lemon. Once it’s out of the oven, finish it with a pesto, sans olive oil. For me, it turned out delicious. The cheese in the pesto began to melt as soon as it was sprinkled over the asparagus, so each bite showcased every flavor: bright basil, pine nuts, lemon, cheese and the asparagus. It looked pretty too, like something I could serve to friends and family. Plus, it’s a technique that could work with a variety of vegetables, including Brussels sprouts or broccoli.


Other recipes in the book have you roast a vegetable and finish it with something to make it more of a fully realized dish, not just a side. Consider the roasted broccoli with hazelnuts and pecorino, or the roasted carrots with millet and mint-pistachio pesto, both of which sound like they’d fit into my cooking repertoire nicely. Other, more robust dishes, such as the Japanese chicken and rice soup or the wild salmon in parchment with olives, fennel and lemon, make for easy, good-for-you meals I actually want to eat.

Roasted asparagus and lemon with chunky pesto
Serves 4

1 bunch medium asparagus
2 Tbsp. extra virgin olive oil, plus more for drizzling
1 lemon half, cut into thin slices, ½ reserved for serving
Fine sea salt and freshly ground black pepper
1 (3-inch) chunk Parmigiano-Reggiano cheese
2 Tbsp. pine nuts
½ cup loosely packed fresh basil leaves, coarsely chopped

Preheat the oven to 450 degrees. Line a baking sheet with foil.

Trim the asparagus by holding each stalk horizontally and bending until the tough, woody end snaps off. On the baking sheet, toss the asparagus with the olive oil, lemon slices, and salt and pepper to taste. Roast until the asparagus is tender and the lemon slices are lightly browned, about 20 minutes.

While the asparagus is roasting, use the tines of a fork to crumble the Parmesan into small nuggets, about 2 tablespoons total. Pile the cheese, pine nuts, and basil together on a cutting board and chop until they’re well combined but still chunky.

Transfer the roasted asparagus and lemon slices to a serving platter, add the chunky pesto, and toss together. Squeeze the juice of the remaining lemon half and top with a drizzle of olive oil.

Reprinted with permission from Clarkson Potter.

What’s your go-to healthy dish that’s not “health food”? Tell us in the comments below for a chance to win a copy of Marco Canora’s A Good Food Day.

Tweet Beat: The week’s best tweets from #STL foodies

Friday, January 9th, 2015

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Took a casual trip to deep St Chuck to scoop a couple bottles of liquid gold. #kraftbeer

@PhoKingQui ‘s brat at @brasserieSTL was as good as I would have expected it to be. #brassbrats

The girls were all hiding in the shed out of the snow today, so Colonel had time for a selfie http://instagram.com/p/xfZUhVQsuy/

Today’s lunch: Sugarless gum and a vending machine mochacchino. And you thought food journalists were particular.

Coffee, pastry, kids basketball game, then football & football. Gonna be a beautiful day no matter the weather. #vbcoffee #cottleville

Favorite part of flying Korean Air: the in flight meal is bibimbap. #asiawithangela http://instagram.com/p/xW6pwXlMf4/

Sometimes you gotta toast using Napa kimchi on a chopstick. @davidchoiSTL opens @SeoulQSTL Jan. 19 #koreanbbq #GunBae pic.twitter.com/PWpSOjIh9v

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Tweet Beat: The week’s best tweets from #STL foodies

Friday, January 2nd, 2015

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just finished a great family dinner ‪@brasserieSTL…the cassoulet was phenomenal!

Looking forward to hosting a collaboration w ‪@mdaughaday before his new venture hits – Stay tuned ‪#VagueIsTheNewExcitement ‪#SpeakeasyEvents

This is what happens when you have a work holiday party. ‪#UhOh ‪@PerennialBeer ‪@SideProjectBrew ‪#DidISayUhOhAlready?

Just had a cheese grater used for my pedicure.   Too long? Or too much? ‪#yowser

I’ve learned that if you want to hang in ‪#Milwaukee, you need to gain 100 lbs from an increased alcohol and cheese intake.

just picked up some of ‪@sumpcoffee‘s finest for 2015 ‪@PerennialBeer sump coffee stout. aroma is incredible. wish you could smell this tweet.

Spent the weekend with a bunch of sweet kids with snotty noses. Need extra vitamin C, stat. A mimosa will do.
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Tweet Beat: The week’s best tweets from #STL foodies

Friday, December 19th, 2014

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Crushing deconstructed Pho Ga @MaiLeeSTL @PhoKingQui

First customer! @SeoulTaco @SeoulQSTL #number1 pic.twitter.com/xDiDAScDFm

What an interesting promo RT @McDo_PH: Tomorrow, WHITE VEHICLES get a FREE BACON CHEESEBURGER at McDo Drive Thru!

i don’t like the way cold medicine makes me feel, so i made chicken ‘n’ dumplings with tabasco instead.

Cheeseburgers taste better after 1AM. That’s scientific fact.

Something is up.. A millennial just used cash at the grocery store. I saw it.

Yup, that’s an olive loaf @BolyardsMeat

Okay, tried a Bulletproof-style coffee this morning. How long til IQ points start rising?

Adult w/o kid using miniature customer-in-training cart at Schnucks. Creepy or whimsical? (THE FORMER.)


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By the Book: Gina Homolka’s Shrimp and Grits

Saturday, December 13th, 2014



I hate winter, but I do love the holiday season. It’s a wonderful excuse to get together with your favorite people to eat and drink delicious things until you’re fit to burst. I did exactly that at my first Thanksgiving of the year (Yes, there was a first Thanksgiving. There was also a second Thanksgiving, and a third, too.), and I definitely gained five pounds after that one day.

I regret nothing, but I have unsuccessfully attempted to detox ever since. I limited myself to only whole-grain carbs; that lasted one day. I tried to sub a meal a day for green juice; that lasted two days. I even tried going vegan; that lasted one meal. So I hoped The Skinnytaste Cookbook by blogger Gina Homolka – with its light on calories, big on flavor claims – would help me stay on the straight and narrow.




Each recipe in the book includes the serving size, calorie count and nutritional information, which is helpful for the health-conscious. I also liked that the recipes don’t necessarily sound like diet food. Chicken enchiladas or Mongolian beef and broccoli don’t sound like diet dinners – they sound like something I want to eat. I had nearly everything I needed at home to make Homolka’s Kiss My (Shrimp and) Grits, and I was curious to see if her healthier version could stand up to a buttery favorite. Her recipe calls for ingredients with big flavors like Old Bay, bay leaf and a little bit of ham, all of which go in the sauce with the shrimp. The grits had a little added creaminess and saltiness from the single ounce of Harvati cheese.




Unsurprisingly, the limited use of fat and salt was restrictive. Only 1 teaspoon of oil to sear a whole pound of shrimp? It’s hard to get good color on them with so little fat. Also, the recipe uses ½ tablespoon of butter in for the entire four servings of grits… Let’s be honest, I use that much on a piece of toast. In the end, the dish lacked the richness one expects with shrimp and grits, but at only 311 calories per serving, it did help assuage my triple-Thanksgiving guilt.




Kiss My (Shrimp and) Grits
4 servings

2 cups reduced-sodium chicken broth
1¼ cups fat-free milk
1 tsp. kosher salt
1 cup quick-cooking grits (not instant)
½ Tbsp. unsalted butter
1 oz. Havarti cheese, shredded (1/3 cup)
1 Tbsp. grated Pecorino Romano cheese

24 (about 1 lb.) peeled and deveined jumbo shrimp
1 tsp. Old Bay seasoning
1½ tsp. olive oil
2 oz. lean smoked ham steak, finely chopped
¼ cup minced shallots
½ cup caned fire-roasted diced tomatoes with green chiles, drained (I recommend Muir Glen)
2/3 cup reduced-sodium chicken broth
1 bay leaf
Freshly ground black pepper
1 Tbsp. chopped fresh parsley
1 lemon wedge
3 Tbsp. sliced scallions, for garnish

• For the grits: In a medium pot, combine ¼ cup water, the chicken broth, milk and salt and bring to a boil over medium heat. Slowly stir in the grits. Return to a boil, reduce the heat to the lowest setting, cover with a fitted lid, and simmer, stirring every 5 minutes or so to prevent the grits from sticking to the bottom, adding more water if necessary, until smooth like cream of wheat, 28 to 30 minutes. Stir in the butter and cheeses, remove the pan from the heat, and keep warm.
• For the shrimp: Sprinkle the shrimp with Old Bay. Heat a large saute pan over high heat. Add 1 teaspoon of the olive oil and the shrimp and cook until browned, about 1 minute. Flip the shrimp and cook 1 more minute or until opaque. Transfer the shrimp to a plate.
• Reduce the heat to medium-low and add the remaining ½ teaspoon oil and the ham. Cook until slightly browned, 3 to 4 minutes. Add the shallots and cook, stirring, until golden, 2 to 3 minutes. Add the drained tomatoes, chicken broth, bay leaf, and black pepper to taste. Increase the heat to medium and simmer until the sauce thickens and reduces slightly, 8 to 10 minutes. Remove the pan from the heat, add the shrimp and parsley, and finish with a squeeze of lemon juice. Stir well and discard the bay leaf.
• Divide the grits among 4 serving plates and spoon the shrimp and sauce over the top of each. Sprinkle with scallions and serve.

Reprinted with permission from Clarkson Potter Publishers

What healthy twists do you put on your favorite dishes to lighten them up at home? Tell us in the comments below for a chance to win a copy of The Skinnytaste Cookbook.

Tweet Beat: The week’s best tweets from #STL foodies

Friday, December 12th, 2014

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Thank you @SeoulTaco ! #STL 

I feel like I might put on my bad decision jeans, drink another glass of wine, and listen to #serialpodcast.

Whenever I drink wine, I start singing Beyonce’s 7/11 song and I’m not even going to apologize for that

I just dropped/spilled half a jar of @LUXARDOUSA cherries. A sadder day have never happened. #taps

“Good banks… I mean really good banks… Always have gumball machines.” – my youngest

This is the coolest US made thing to come out of Missouri in a long time. #foeders

Still thinking about the killer @saucedonwheels bona fide burger from @4HandsBrewery last night. That stout ketchup was next level!

what a pleasure. rabbit ala moutarde personally served by chef. @SAUCEmag @RestaurantSTL @ilovebuvette


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Eat This: Il Bel Lago’s Fettuccine Alfredo

Sunday, December 7th, 2014


During winter’s onslaught, there’s nothing we crave more than a bowl of rich fettuccine Alfredo from Il Bel Lago. Twirl the toothsome noodles around your fork, coating them in a decadent sauce of cream, butter and Parmesan. It’s an old-school Italian-American classic that will warm you even in the face of another polar vortex.

11631 Olive Blvd., Creve Coeur, 314.994.1080, bellagostl.com

-photo by Carmen Troesser

Tweet Beat: The week’s best tweets from #STL foodies

Friday, December 5th, 2014

Are you following us on Twitter? Come on, get Saucy @saucemag





Naughty Elf…

Just saw this blurb on Carlos from @RestaurantSTL ! I must say he is the best waiter all-around in STL! @SAUCEmag pic.twitter.com/Mrkl3o110K

Imagine: a gluten free, vegan crossfitter. You’d never get a word in edgewise.

nothing tastes better than contraband cheese.

Adelaide, you’re cut off! @ Rhinegeist

Rudolf should be very nervous here…#Helsinki

Don’t buy a box of @strangedonuts after you’ve been drinking. I have no idea what that delicious thing was I just ate.

My dinner: fruit snacks and ibuprofen. This day can suck it.


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