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Category : Eats

Home/Archive by Category "Eats" (Page 8)
Chicken Tortilla Soup Weve Tried It

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

Chicken Tortilla Soup Recipe: I’m not sure what your reaction was when you saw the above photo of this delcious looking soup, but I want some right now! My friend Brandy Morcomb posted this picture on her Facebook page of her homemade Chicken Tortilla Soup and she was kind enough to share her recipe with us.

Not only is Brandy sharing her recipe for the soup but she is also giving us her very own spice mix and fills us in on how she makes her cilantro rolls!


1-2 jalapeño diced
1 red pepper diced
1 yellow onion diced
1 box chicken stock (about 4-6 cups )
1 bag of fire roasted corn
2 cans of fire roasted tomatoes
1 can of black beans
1 rotisserie chicken-cleaned off the bone and cubed

You can use whatever spices you like or you can try Brandy’s special spice mixture. Once you have throughly mixed the spices together ONLY USE 2 tablespoons for your soup. You will have extra for other dishes.

Brandy’s Spice Mix (Only use 2 tbsp.)

3 Tbsp. chilli powder
1 1/2 Tbsp. sea salt
2 Tbsp. cumin
2 Tbsp. smoked paprika
2 Tbsp. Mrs Dash southwest Chipotle
1 Tbsp. crushed chilli flakes (optional)
2 Tbsp. cayenne pepper

In a soup pot sauté the jalapenos, red pepper and yellow onion. Once the veggies are tender add the rest of your ingredients and 2 tablespoon of spice mixture. Bring the soup to a light boil and then simmer for 1 hour. While the soup is simmering Brandy always adds the juice of 1-2 limes. Seems simple right?

When you are ready to serve you can top with chips, sour cream, shredded cheese, avocado, and/or cilantro. Whatever you like.

The cilantro rolls are crescent rolls with fresh cilantro and a half a stick of Organic string cheese rolled in them. Then topped with a dash of cilantro.

pointe 14

Phatphood Eating Twin Cities: The Pointe

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Phatphood Eating Twin Cities: The Pointe – Oh oh…we went and did it again. This time bar food at its finest. The Pointe in Prior Lake, MN is where we are taking this next episode of Eating Twin Cities or aka a little segment we like to call #FOODPORN that will air next week 10/28/15 on MY29 on ‘On The Fly’ with my co-eater Tony Fly. When you pull up to The Pointe you think to yourself, “this place is huge!” When you walk inside you get the same vibe, with multiple dining areas and a 200-inch screen showing life-sized sport players taking action. Let’s see if the food holds up to all of this bigness.

Pointe 1

The staff has a “we get up at the same time you do on the weekends” mentality, so we decided to try a few hangover items here first. Ultimate Bloody Mary ~ House infused pepper vodka and Bloody Mary mix, bacon swizzle stick with brown sugar and bourbon, a skewer with summer sausage, cheddar, pepper jack, pepperoni, green olive, pepperoncini, shrimp and a pickle.

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Great flavored Bloody, with a medium spice and good skewer choices. The bacon swizzle stick, now that’s the ‘twist’ on this Bloody to make it stand out from others. Brilliant! 10am-2pm is when they serve breakfast, and it’s definitely not an after church function. It is more like, come pick up your car from the night before cure. So you will mostly see everyone from the night before.

Pointe 2

Breakfast Chimi ~ House prepared cheesy hash browns, scrambled eggs, ham, bacon, mushrooms, onions and cheddar jack cheese, all wrapped in a tortilla, deep-fried and covered with queso. Served with tots, sour cream, tomatoes, red onions, their house made guacamole and salsa. 
Okay, if I had a hangover, it would easily be cured by their Ultimate Bloody Mary and this smothered goodness. Grease is the remedy and they have it here. Their guac is pretty impressive as well!

pointe 5

Chicken & Beef Giant Nachos ~ House made tortilla chips, Colby jack, queso, chicken, beef, lettuce, tomatoes, red onions, black olives, jalapeños, cilantro, sour cream and house made salsa and guacamole (fresh everyday).

Pointe 4

When you order nachos at any restaurant, this is what you envision. Not a flat plate of chips and cheese, but a mound of gloriousness that challenges your appetite ego. Tony Fly branded this “The Nacho Eclipse.” Pretty righteous. I will get this often and I will finish it.

Pointe 3

Jalapeño Cheese Burger ~ Hand-patted ground beef, pepper jack cheese, jalapeños, bacon, Thai chili sauce a jalapeño and cream cheese roll, served on a brioche bun. With house made potato chips.

I found yet another local favorite. Thank you for only being 10-minutes down the road. When this was presented to us, we both were shocked to see what we assumed was an egg roll on a burger, and with Thai chili sauce!? Pretty insane, and different…and I love it! It works! It amazingly works!

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Burkey Turger ~ House ground turkey burger (bacon, carrots, onions and special seasonings) topped with Bacon Sriracha aioli, Swiss cheese, bacon, avocado and a fried egg. Served on a brioche bun with waffle fries.

This is the unhealthiest, healthiest meal I’ve encountered here thus far, but I dig it. They’ve managed to make the turkey not only taste wonderful, but to keep it extremely juicy. No dry tuger here. Plus they had me at bacon and eggs. Doesn’t that avocado look vibrant? I guess you could get it with out all of the good stuff on it and make it a more healthier option, but nah!

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Brat Burger ~ House ground sausage patty, Swiss cheese, bacon and Thai chili kraut served on a pretzel brat. Of course, with some tots.

It’s different that’s for sure. That’s what I’m into. It won’t be my go to burger, not with that jalapeño cream cheese one I just devoured here, that’s for sure. This is unique with the kraut and I love the brat patty. A super-fresh soft pretzel bun makes this a favorite for locals I’m told.

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Dagwood ~ Four slices of sourdough, warm ham, bacon, salami, pepperoni, turkey, roast beef, Swiss, white American, pepper jack, lettuce, tomato, onion and Dijon mayo.

 Gluten free? Not here. That’s damn near a loaf of bread right there.

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Just your typical Dagwood here, kind of…Only a bigger, and more impressive version. Was served with their “famous, yet not famous” cheese curds. Light, crisp and delightful they were.

pointe 8

Needed a break. I am getting stretch marks as I type. Time for a refreshing Caramel Appletini, you know, to soothe this gluttony. Yup, they do these here too. This was actually really good. I feel fancy.

pointe 16

Mixed Grill ~ Skewers of scallops, bacon wrapped shrimp, Szechwan chicken, garlic herb steak, pork belly and vegetables served on cilantro rice.

pointe 11

Truly the healthiest dish of the night. The Pointe, on-a-stick. That pork belly was scrumptious. Generous portions once again. Scallops had a perfect sear. The two different aioli’s were terrific and paired nicely with the battered mahi mahi and the pork belly. This is a great mixed dish perfect for sharing. But just that you know the pork belly and scallops are mine.

pointe 13

The Pork Skyscraper ~ two beef patties, one house made brat patty, house smoked pulled pork with Carolina BBQ sauce, bacon, Canadian bacon, bacon Sriracha aioli, Swiss, coleslaw, fried onion strings and a fried pickle. 
 This little piggy was a beast!! I’m in my zone.

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The waffle fries are literally the foundation to hold this leaning tower of meats. Ridiculous, yet proper at the same damn time. The mothership has landed right here at The Pointe in Prior Lake. I triple dog dare ya!

pointe 17

Mocha Cheesecake ~ House made cheesecake with coffee grounds, coffee liqueur, chocolate sauce and whipped cream. They make a new house made cheesecake every week here. This one is pretty badass. This week is nearly half over, do the right thing. A great little slice of heaven, with a slight caffeine buzz. Yum.

So after all, the portions of the dishes served here do in fact hold up to the size of this grill/bar/venue. You can come watch your favorite sports team (this place is known as Wild central) or you can come one of the few nights a week that they have a band playing on stage. Oh, they also have pretty decent Deejays a couple times out of the month as well. All while indulging on some mighty tasty, and let’s be honest, picture worthy dishes, that are sure to impress your friends once they get a glimpse of them online. Bar food with generous portions and restaurant quality, this is a place I will frequent often. By the way, it’s family friendly, so bring the kids (free kids meal with purchase of adult entrée Sunday – Wednesday). Just get them out of there by 9pm so we can party. See you Saturday morning, after I see you Friday night.

The Pointe: 16691 South Hwy 13 West, Prior Lake, MN.

Strawberry Cheesecake Chimichangas Weve Tried It 2

Strawberry Cheesecake Chimichangas Recipe

Strawberry Cheesecake Chimichangas Weve Tried It

Strawberry Cheesecake Chimichangas Recipe: My niece and daughter decided that they wanted to do some baking yesterday and found this recipe. We are so glad they did! Crunchy, sweet, creamy and wonderful all wrapped up in a dessert burrito.


6 soft flour tortillas (8 inch work best)

8 oz. cream cheese (room temperature)

1/4 cup sour cream

1 Tablespoon sugar

1 teaspoon vanilla extract

1 cup sliced strawberries

Vegetable oil-for frying

1 Tablespoon cinnamon

1/2 cup sugar

Cooking Directions:

Beat the cream cheese, sour cream, 1-tablespoon sugar and vanilla extract until creamy. Then fold in 3/4 cup of sliced strawberries. Once you have your filling mixture ready divide it evenly between the 6 tortillas. Spread the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito. Secure your chimichangas with a toothpicks.

Chimichangas filling

Get your oil ready now. Pour 2 inches of vegetable oil in a cast iron skillet or deep sauce pan. Heat oil over medium-high heat until it reaches 360ºF.

In a shallow dish combine 1/2 cup sugar with 1-tablespoon cinnamon and set aside. Get a large plate ready for deep fried chimichangas by lining it with paper towels.

Chimichangas Frying

Fry the chimichangas until golden brown and crispy, about 3-4 minutes and flip them as needed. You can work in batches, our skillet was large enough to do all 6 at once. We really like them crispy, make sure all sides are golden brown. Transfer the chimichangas to the paper towel to collect any extra grease, and then roll them in the cinnamon and sugar mixture. Do not let chimichangas cool down before you roll them in cinnamon and sugar mixture.

Chimichangas Weve Tried It

Arrange on a plate and garnish with strawberries. You could also make some fresh whipping cream to dip the chimichangas in. So delicious!

I would love to take the credit for this amazing recipe but we found it on Just a Taste blog. Good stuff! What should we bake next? Leave us a comment below.

Pedro Night 2

Phatphood Eating Twin Cities: San Pedro Cafe

Pedro Night

Phatphood Eating Twin Cities: San Pedro Cafe – We are back at it again. Still considered a distant part of the Twin Cities, San Pedro Cafe in Hudson Wisconsin is your local destination eats to the Caribbean.

Pedro Sign

Pedro Seats

As soon as I walked in, I was captured by the vibrant colors and the sounds of Bob Marley in this modernized building that once held The First National Bank in the 1870’s. Now, a restaurant with an incredible ambiance, this historic structure offers an amazing menu with a can’t-go-wrong ordering selection.  I felt like I was on an exotic trip with the tropical aromas in the air.  I could not wait to eat the creations that Executive Chef Quinton Hammond and Sous Chef Luis Lopez were preparing. But first, let’s start off with some drinks, shall we?

Drinks San Pedro

Sugar Island Rum Punch – Fresh Orange, pineapple and mango juices shaken with Sugar Island Spiced Coconut Rums; served over ice and garnished with an orange wedge.

Caribbean at its finest. Ya mon! 
Just getting started here while waiting for the rest of the crew to arrive to film for a little segment we like to call #FOODPORN that airs weekly on “On The Fly” at 11pm on MY29.

Crews here, let’s get some more drinks flowing!

San Pedro Drinks 3

[Left] Blackberry-Habanero Michelada ~ Sweet and Spicy? Habanero-infused vodka, fresh blackberry purée and a full bottle of Dos XX Lager, served over ice in a Tajin and salt-rimmed glass.

Move over Bloody Mary, there’s a new drink in town. Loving the infused (get use to that word here) vodka. This is a great drink to get here at San Pedro Cafe to start your day or even end your night.

[Right] Golden Margarita ~ Their famous house-made fresh-squeezed lime margarita mix with Sauza Gold Tequila, topped with Royale Montaine Orange Liqueur, served on the rocks in a salt-rimmed glass. What can I say, if you love a good margarita, then you’ll love this one.

San Pedro Shrimp

This vacation on the other side of the river is going well so far, now it’s time to try a few appetizers. I’m hungry and salivating just looking at this dish.  Jamaican Hot Pepper & Garlic Shrimp ~ Jumbo tiger Shrimp sautéed with scotch bonnet peppers, garlic, tomato, onion, allspice and lime. Served with ciabatta bread and a pina colada dipping sauce.

Pedro Shrimp

The Jamaican bath these shrimp marinade in smelled and tasted like a mild curry. Dipping the bread in the chilled coconut sauce and then adding the sautéed shrimp on the bread made for a burst of wonderful flavors in my mouth. You can eat each item individually and it’s still two excellent dishes. Perfect appetizer to share, or just pig out, who am I to judge?

san pedro scallops

Next up, and still eating off the appetizer menu…Sea Scallops & Coconut Creamed Corn ~ Fresh jumbo sea scallops, pan seared and served over tropical creamed corn, crispy bacon, hints of lime and coconut, finished with cilantro vinaigrette.

I’ve had a lot of awesome scallops in my day, and these rank up there in my top five. Perfect sear, and the creamed corn which was a dish all on it’s own. Scallops are petite, and I could’ve used more bacon (but who couldn’t?).  It’s a nice-sized dish as a whole for under $13. I think you may be impressed.

San Pedro Duck Nachos

Smoked Duck Nachos ~ Tender slices of smoked Muscovy duck breast layered with white corn chips, mozzarella cheese and Pico de Gallo, finished with tropical mango salsa and lemon habanero aioli.

Pedro Nachos

When I looked up their menu a while back, these are what caught my eye.  I have been wanting to try these for quite some time now. Wow! I would get this appetizer nightly if I could. That mango salsa works amazingly on the top of those molten cheesy chips. The smoked duck is savory, and the aioli adds the perfect amount of heat. These will be your favorite.

San Pedro Stew

On to some San Pedro Cafe Specialties. First up, 

Yucatan Pork Stew ~ Wood-smoked, hand-pulled pork shoulder simmered with potatoes, onions, peppers and tomatoes in a rich and spicy broth – served with Caribbean rice and red beans.

 Okay, this is some damn good comfort food right here. A new craving of mine on a cool day or any given Sunday. I seriously asked for a five-gallon bucket to take home. It was that good! 
Eat separate, or pour, mix, eat and smile.

San Pedro Chicken

Have you ever been to Jamaica and tried authentic jerk chicken and then came back to the states chasing that true flavor?

 Traditional Jamaican Jerk Chicken ~ Hot pepper and garlic marinated airline chicken breast rubbed with jerk spices, oven roasted and served with wood-roasted vegetables and Caribbean rice and red beans. 

It does major justice. All the true flavors are there on a cleaner piece of chicken than you would expect from a five-gallon drum grill off the streets of Negril. Very tasty. I could use another piece of chicken though.

Time for a couple more drinks to cleanse the palate.

San Pedro Cafe 1

[Left] Gin Frambuesa ~ This “unexpected” gin cocktail features Hendrick’s Gin with our fresh-squeezed lime margarita mix, raspberry syrup, and is topped with Gosling’s Ginger Beer. 
 I still feel like I’m on the islands. Refreshing.

[Right] Jalapeño Blood Orange Margarita ~ House-made, jalapeño-infused Sauza Gold Tequila with their famous margarita mix, blood orange juice, and topped with triple sec; served over ice in a salt-rimmed glass. 
Spicy good times right here.

Dessert San Pedro 3

Time to try some desserts at this Caribbean hideaway.

  Chocolate Habanero Torte ~ A dense chocolate cake infused with just enough habanero pepper to warm the mouth, served slightly warm with chocolate sauce and fresh whipped cream.

To die for!  Slightly warm is correct, and with every bite it tasted like a fresh-out-of-the-oven delicate devilish delight. The habanero heat hits you at the end, but not enough to scare away the ones with a fear of spice. I asked if they serve these as whole cakes, and was happy to find out that they do!  Birthday hint.

Dessert San Peddro 2

Key Lime Pie ~ A tart key lime filling in a graham cracker and candied macadamia nut crust, served with fresh whipped cream.

Okay, I’ve heard rumors about how amazing this is. It truly holds up to those rumors. To me, you had me at that crust Pedro, and it’s pretty thick. Bonus.

Dessert San Pedro Cafe 1

Anyone that knows me, knows that I will try Tres Leches cake anywhere that it is served, well, because it is my favorite. So last but not least…Tres Leches ~ Pedro’s family heirloom recipe for this traditional vanilla-scented sponge cake soaked in our signature three milk blend and topped with mounds of fresh whipped cream and seasonal berries.

We have a winner here folks. Dive-in and take a bath.  I mean, look at this beauty. Sopping wet full of milk. This is how I imagine all great things should end. They also sell these in sheets, what?!  Thank you Pedro.  Thank you.

I have a proper buzz, I am full and I do not want to leave.  If you are looking for an escape from normal restaurant fare, this is it. A destination of flavors from the Island of Ambergris Caye, San Pedro Cafe is a fabulous restaurant with an open view of the bar and kitchen (with a wood-fired oven) from anywhere in the house.  They have weekly featured dishes if for some reason you want to stray away from the signature favorites.  I still have many dishes to try here so I will definitely be back soon.  Plus I didn’t get to see the wine cellar that once was a tunnel to transfer the banks moolah!

You can catch our San Pedro Cafe review on ‘On the Fly’ MY29 on October 21st at 11pm or October 22nd at 8am.

Wingstop MN

Phatphood Eating Twin Cities: Wingstop

Wingstop Minnesota

Phatphood Eating Twin Cities: Wingstop – I Finally came to check out Wingstop. It’s another franchise that has migrated from the south and finally has landed two locations here in Minnesota. The first was over a year ago in Roseville at the Har Mar Mall. The second location opened up earlier this summer in Brooklyn Center. I’ll tell you a little more about the place below, but for now lets get to the important stuff first, them wangs!

Wingstop 1

Korean Q – A trial run sauce here at Wingstop until the end of November. I have a feeling this will become a permanent menu sauce. Trying it out on the boneless. Very tasty with a little heat. It stands up to the name quite well. Definitely will do well.

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Cajun – Hot with a southern twist. That they are. A great dry rub here at Wingstop with a perfect amount of heat I recommend getting them on the bone-in wings only. Their dry rubs are butter based wish doesn’t sit well on the breaded boneless wings. Which is why they will never be able to sell their dry rubs alone. This is my least favorite out of their dry rubs, probably would never get again since there are two amazing ones I’d always go with.

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Lemon Pepper – A hit of citrus and black pepper. A perfect combo. These are wonderful. If you haven’t heard from Rick Ross already, these are a must get on every visit. Again, a dry rub, so only get on the bone-in wangs. My second favorite dry rub.

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Mango Habanero – Sweet and spicy collide. Another perfect combo. This use to be a test sauce that made its way onto the menu permanently. It’s a given, the heat lingers after the sweetness fades. Packs a good punch. I could use them a tad bit hotter. Tried it on Wingstop’s boneless.

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Hickory Smoked BBQ – Sweet. Smokey. Rich. Not to name drop, but this sauce reminds me of a sauce I grew up on, Ken Davis. Sorry, not sorry. This is a really good sauce that they nailed with their description. Nothing more I can write. Tried it on Wingstop’s boneless.

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Louisiana Rub – A southern mix with hints of garlic. Some may disagree, but for me, this is my favorite. It even beats out lemon pepper. It’s just a really decent dry rub with the perfect kick. I will be adding these to every future order.

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Fries – They are not basic by any means. It was recommend that I get the cheese sauce either over the fries or at least as a dipping sauce. I believe these fries stand strong just with their own secret seasoning (I asked, they wouldn’t tell me). The cheese is good, but I would recommend either their bleu cheese or ranch that are both scratch made here. I’m a huge honey mustard fan, so I was dipping away in that since they have a really good one here as well. Did I mention these are hand cut? Oh, you can also get them seasoned with their dry rub seasonings. I’ll give that a try on the next visit.

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Wingstop’s Baked Rolls – Oh my damn, these are being ordered for my Thanksgiving dinner. They are doused in butter and are amazing. Give me some pulled pork and it’s over.

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I also tried their coleslaw and potato salad. Both great sides. I did not try their veggie sticks, but I wanted fried food and I wanted it all. Plus I’m not really here to tell you what a carrot tastes like. I would go with the traditional bone-in wing on all orders. I wanted to give everything a try with every option available for review sake. Bone-in is the way to go here.

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At this Roseville location, you can enter from the parking lot or through the Har Mar Mall. It is open until Midnight every day and even though 70% of their business is call ahead carryout, they do have a 42-seat dining area with 2 TV’s with fountain soda and bottled beer. Ordering is pretty simple and self-explanatory, but the staff is knowledgeable and can break it down for you if needed. You can watch your wings being cooked and tossed with a view of the kitchen from either the ordering area or if you dine-in. They also do catering and are looking to do delivery in the future.

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If you go, tell ’em Phatphood sent ya! When you do go, or if you already have been, I’d love to hear/read what is your favorite dry rub or sauce.

D Spot 6 sm

Phatphood Eating Twin Cities: D-Spot

D-Spot Review

Phatphood Eating Twin Cities: D-Spot – Sure there are quite-a-few wing joints around town. But D-Spot has more sauces, unique flavors, wing dishes that are meals in themselves, and heat levels that go to the point of requiring a 24-hour notice and a waiver. Here is just a sample of some of the goodness they serve up:

D-Spot Fries

D-Spot Fries – Jerk rub, salt, pepper, sugar and cracked fennel. Served with Harissa aioli. I seriously thought it was cinnamon and sugar on a battered fry with some sort of spice on it. Either way, these are some damn good fries that leave you guessing what is on it and wanting more. Very addicting.

D Spot 1

Lost In Translation – A French Mediterranean hybrid, crossing aioli’s with Spanish style chorizos and Smokey jalapeños. You pick up different aspects of mixed flavors with every bite, or you get lost in translation. To me it tasted like a pepped up honey BBQ with cream cheese and French Fries. Guess I’m very lost.

D Spot 3

Godzilla – Taken from the ‘Puff the Magic Dragon’ wing that is on the menu, but a little scarier and hotter. Green curry, jalapeño dry rub, grilled with lemon, coriander, cumin, chipotle aioli, salt, pepper, fried garlic, sugar and salsa pesto. Definitely can taste the curry and a good amount of heat without a long burn. Just the right touch of fire on these bad boys.

D Spot 2

The Spaniards Breakfast – Smoked pancetta, dehydrated pork, fried eggs, Harissa, and mixed greens. Served in a basket, but treated and eaten like a meal. This may be a breakfast dish although it is perfect for anytime of the day. Great flavors that look as good as it tastes!

D Spot 4

Peanut Butter & Jelly – House made peanut butter, crushed peanuts, coconut, honey, salt, pepper, sugar, grape marmalades with a hint of blueberry and Maldon sea salt. Does this work? Yes! No more sandwiches for lunch, this is a go to snack, lunch or even a great dessert wing. I’m a fan of these right here!

D Spot 7

D SPot 9

At their bigger location in an Oakdale strip mall, D-Spot also serves up items such as burgers, soups, chili, and the return of a Fall favorite of mine, The Witch’s Brew! They now have a bar with local beers on tap, mainly from Big Wood Brewery. After trying several different brews, Udder Stout was an instant favorite with a milky smooth texture, hints of oats, roasted barely and chocolate. I need this in my refrigerator!

D SPot 6

Do keep in mind that all of these creations are made fresh-to-order and do take some time to make. Expect up to an hour wait for your order (or come after 8pm), and remember, this is not your typical wing joint…this is D-Spot. I’m told some crazy desserts are coming soon too, keep an eye out for those!

You can watch Phatphood and Tony Fly review D-Spot on ‘On the Fly’ tomorrow, October 7th on MY29 at 11pm.

D Spot 8


Phatphood Eating Twin Cities: LOLO


Phatphood Eating Twin Cities: LOLO – Visiting the second restaurant for our weekly ‘Eating Twin Cities’ segment on ‘On The Fly’ on MY29. LOLO in Stillwater, MN is another gem to come and eat everything on the menu because you cannot go wrong with any choice you make, trust me. Just glancing at the menu I wanted everything listed, so order away!   Sexy small plates, glorious entrees and petite desserts to follow.

LOLO drinks

First up on this adventure, some tasty handcrafted cocktails. They have great ones here…with some unique names. Tony Fly went with the Perfect Stranger (fresh basil and lemon with Huckleberry vodka and a red wine float). Didn’t seem like a stranger with how fast he bellied this concoction. I went with Brad’s Anger Management Class (aged rum tiki cocktail with lime, pineapple, cinnamon and or heat), yea, I have issues. But I’m cured!


My favorite one-bite. I could eat these like a bag of family sized chips. Duck Bacon (seared duck bacon topped w/ Gorgonzola, dried cherry, orange supreme, prosciutto and candied pecan) $2 it’s considered a micro plate, so just order a dozen and thank me later.


If you were to fry up a pound of bacon and maybe a burger or two in the same pan, then rendered the fat and juices leftover and drizzled it onto a fresh slice of crostini, this is what you would get. Rich and flavorful. Bacon Jam Crostini (bacon jam over Brie with roasted heirloom, tomatoes and arugula). $6


I’m not into berries, yea so, sue me. But I love food, and I’ll try just about anything once. Guess what? Fricken loved these! Was like a pre-dinner dessert, or a warm-up before the entree. Sweet and just the right amount of berry to not turn me off. I also expected the bread to be hard (you know where it will destroy the roof of your mouth?)  But it wasn’t, very soft and fresh, so shove the whole thing in your mouth and chomp away. Berry Crostini (blackberry, strawberry and raspberry with Brie and a ginger honey). $6


Perfect sear with a delicate sauce with just the right amount of heat. Paired with another Perfect Stranger. Getting to know one another a little better by now. Seared Ahi (togarashi seared tuna with a red chili-lime emulsion, served with avocado and fresh chips). $10


Think lobster roll meets juicy burger. Wow! A burger on my local top 5 list just fell off. Chalk this one up as a must try. Oh, the fries…yup! Surf & Turf Burger (certified angus beef, hand pattied and cooked awesome, then topped with candied bacon, aioli and a hearty portion of lobster salad). With Rosemary and Alderwood smoked salt fries. $22


LOLO really knows how to take the quack out of a duck and serve it amazingly on a plate. Cooked to perfection.  Tender, juicy, with a slight crisp skin.  Want to get your kids to eat their vegetables? Prepare it like this here! I want seconds. Seared Duck Breast (with a duck bacon-mushroom steamed dumpling, truffle broccolini stir fry and a sherry glaze). $22


Both great desserts, without the over indulgence because of how petite they are, so go ahead and order a couple. Can’t go wrong with either here. Butterscotch Budino (with maple syrup and red clay sea salt). I seriously thought I was eating a chocolate liquor. Avocado Key Lime Pie (with toasted coconut). An easy favorite.


LOLO is an acronym for Locally Owned, Locally Operated. Says enough right there. A small yet inviting spot somewhat hidden in the midst of other shops and restaurants on Main Street.  They have a newly  opened patio out back and are in talks of expanding upward. Even though it is a petite restaurant, it is very open with a view of the kitchen and bar from every seat in the house.  So if the person you are with is not interesting, there is always a show to watch.  LOLO could easily be placed in either downtown St. Paul or Minneapolis to compete with veteran favorites, but it is not, which makes it more attractive to me.  With the colder season upon us, there will be less traffic in Stillwater, take advantage.

Follow @phatphood and @tonyflizzle on Instagram. If you have a restaurant that you would like to see featured please leave us a comment below.

Crazy Cajun Review

Phatphood Eating Twin Cities: Crazy Cajun

Crazy Cajun Dj Phat and Tony Fly

Phatphood Eating Twin Cities: Crazy Cajun – Walking through the front doors of this restaurant I was already impressed.  Not that I had low expectations, just didn’t expect it to be so clean cut and welcoming with open space and vibrance. Yes it is in a strip mall, but this has southern flare written all over it.  There is a family style high rise table cut out into the shape of Texas for frickin sake!  There are picnic tables that have flush mounted buckets in them for your seafood scraps with bench seating, tap beer with great brands such as Surly and Heineken and even two styles of frozen Sangria. Slushies gone wild!

Okay, we’ll get back to the dynamics of the place soon, I’m here to talk about the foooood!!  Hot damn!!  I didn’t have a single item that I disliked.  Everything was “hittin” in the words of Tony Fly whom I met up with to film a segment featuring myself for his show ‘On The Fly‘ which airs nightly on MY29 local cable channel 10 here in Minnesota called #FoodPorn.  Seriously, this Louisiana inspired seafood is unbelievable.  To have this gem here, serving this food, year round…is truly a blessing to us Minnesotans.  Here is what I had on my visit, no need to rate since everything was a 5/5:

Crazy Cajun 1

Catfish Filets + Sweet Potato Fries + Hush Puppies ~ Generous portions of fresh catfish with a light, delicate Cajun breading. I haven’t had catfish this good since my stay in Arkansas two years ago. The sweet potato fries were thick and crispy, and the hush puppies were decent little quarter size poppers. I’m a sauce man, so I was happy with the options given. The stand out sauce is there secret house sauce. Good heat that leaves you craving for more. Amazing basket of love right here. $8.49 – $21.49 depending on portion.

Crazy Cajun 2

Turkey Neck ~ served in a bag with all of the juices in marinated in as it slow cooked for a a couple of hours. So flavorful, with just the right touch of Cajun heat. Think of a slow cooked roast with all of the flavors packed into this odd shapes poultry. I started picking and jabbing on it before I even snapped a picture. This is comfort food done differently. Love it. $5.99

Crazy Cajun 3

Shrimp and a Crawfish Pie ~ Think seafood pot pie, think a savory hot pocket, think bouchée!
 A perfect grab-n-go snack or something to give the kids. The crust was light and crispy which made these little bad boys something I could see at the State Fair. Perfectly deep fried goodness! $3.99 each

crazy cajun 4

Seafood Gumbo ~ oyster, catfish, shrimp, crab, okra and green onion in a hearty broth over rice. The perfect size and the perfect amount of everything you want in a seafood gumbo. A southern bowl of happiness right here in Minnesota. $5.99 cup $9.99 bowl

crazy cajun 5

Red Beans and Rice with Bacon, Sausage and Ham Hocks ~ I’ll stick by my words, this was thee best red beans and rice I’ve ever had. This hot sauce is exclusive here at @crazycajun, quit stealing it people!! $4.99 cup $6.99 bowl.  Hot sauce is not for sale, but seriously, they are watching!

crazy cajun 6

crazy cajun 7

Blue Point Oysters with Caviar, house made sake ponzu sauce and wasabi horseradish ~ huge, fresh, tasty, beautiful. I bet you can’t eat just one. Order these. $ Market Price

crazy cajun 9

Crazy Cajun Wings ~ Another spiced up, deep fried to perfection, light and crisp must have here at @crazycajunmn. These are going down as 1 of my top 3 sauceless wants. $7.49 (6) $12.99 (12)

crazy cajun 10

Boudin Egg Roll ~ sausage and rice tightly sealed in an egg roll wrap. Just missing some creole mustard, but still a great appetizer! $3.99 each

crazy cajun 11

Frog Legs ~ Marinated in the chefs special seasonings, battered with cornmeal and then deep-fried to perfection. As you know or may have heard, yes it tastes like chicken. The seasoning and cooking time is spot on. Dip these in the chefs house special sauce and just enjoy and get over the fact that you ate Kermit. By the way, these croakers were huge! $4.99 (2) $6.99 (6)

Crazy Cajun 12

Soft Shell Crab ~ again, marinated in the chefs secret seasoning, battered in cornmeal and deep-fried. New menu item that is sure to be a hit here at @crazycajunmn. It’s the seasoning and perfect temp that make these a crispy joy to eat. Use the house sauce and up the ante. $6.59 each

Crazy Cajun 13

Dun’s Special Po’Boy (The Works) ~ this mammoth of a sandwich is stuffed with deep fried oyster, catfish, shrimp, lettuce, pickles, tomatoes, mayo, mustard and the chef’s special house sauce. Oh, it is all jammed in local fresh bread that is supplied every other day. For $12 you are literally ripping them off. This is huge and can be easily shared, but it’s so damn good, I’m screaming “get your own!!” This will be a favorite for many and spread like wildfires. $11.99 WOW!

Crazy Cajun 18

Clams & Jumbo Shrimp ~ boiled and tossed in Chefs special coco sauce prepared at medium spice level. I could take that bread from the Po’Boy and dip it in this here sauce all day long. Fresh, yummy, fresh, yummy! $ Market Price

crazy cajun 14

Crawfish ~ with smoked sausage, jumbo shrimp, corn and potatoes. This is why I come to @crazycajunmn (instagram)…well, until I just had everything else. Garlic buttered to a perfect medium spice. You can still taste the smokiness in the sausage and these mud bugs are always fresh and never frozen…making it the number 1 crawfish restaurant year round in Minnesota. Get on that. Feast on these bad boys everyday and tell them Phat sent ya, they might thrown in some extra sauce for ya!  $ Market Price

crazy cajun 17

Taking off the bib and letting you know a little bit more about this place, that’s if you’re still reading and not already on your way there.  Passionate would be an understatement to call the owner/chef.  You can see it in his eyes, hear it in his voice and DEFINITELY taste it in his food.  Interior wise, he built this place from the ground up.  From the tables to the kitchen to the last pinch of seasoning, this is all him.  Come experience this rarity of fresh southern Cajun seafood in the Northern Midwest, it really is a fabulous place.

Crazy Cajun is located at 8578 Edinburgh Center Drive in Brooklyn Park. (763) 568-7085. They are closed Tuesdays.  We’ve Tried It…now it’s your turn.

Phatphood State Fair Cover

Phatphood Minnesota State Fair Food Review

Phatphood State Fair

Phatphood Minnesota State Fair Food Review: Well, I went and did it again. It is opening day at the 2015 Minnesota State Fair and I am trying most of the new food items offered this year. I type most because some of them I am just not interested in, I did not know about, or, they simply ran out. A few of the new items added this year happen to be breakfast items, which are only served during certain hours, so I had to arrive early to take full advantage. At 7am it is still quiet and hardly any traffic to deal with. I spent twelve hours walking around, eating, drinking and doing a few interviews in between. I purchased sixteen food items with thirteen of them being new this year. I had three classic food items that are always worth getting on return visits. I also had a few alcoholic beverages in the form of bubbly beer, one of which was a MN State Fair first. I spent a total of $150 on all of the items mentioned below, and that price included my beverages, but not the two ghost pepper beef jerky sticks I brought home. So, you do the math. Opening day, what a great day to go, nice and cool and hardly any people…yea right!! It must have been a record breaking opening day, right? It was packed out there by noon. Definitely felt like a weekend. Are they ever going to do a No Wheels Allowed day? I’m down with going on that day. With my second year of doing this, I planned a little better ahead of time with mapping where I need to go with what foods I wanted to get. I ended up getting to each location too fast and had to make a few laps around the fair grounds to let some of the food settle.

The biggest question that I get asked is: Do you eat all of everything you get? I eat 75-100% of each item. If I don’t like it, only about 50% then I toss it. But if I like it, it’s hard to stop and think about room for the next item. I’m not biased when it comes to my reviews, I post with raw emotions as I am eating each item live on Instagram (@phatphood) and forward to my Facebook in most cases. Sorry for flooding! I hope you enjoy reading the short reviews and it helps aid you on what to get along with your favorites this year at the State Fair! Hopefully the pictures help with that decision as well.

Here is what I had in order of me eating them…Enjoy!

State Fair Meatloaf Hash 1

Meatloaf Hash – with peppers, onion, scrambled eggs and Bearnaise. Located at Blue Barn $8.25

Meh, the meatloaf itself was fairly bland, the eggs had the consistency of school breakfast or maybe even McDonald’s. The onion and pepper mix just wasn’t working. Looks alright, but not a good taste for me. Oh, the fried potato medallions were great! Best part of dish. Rating: 1/5

State Fair Dave's Cluck & Moo 2

Cowboy Dave’s Cluck & Moo – with beef, chicken, potatoes and mustard BBQ. Located at Blue Barn $9.50

Now this was a winner! Nice smooth, yet fresh mashed potatoes with texture, ample amount of both meats, gravy with a cheese drizzle and the mustard BBQ sauce was excellent. Not a breakfast item here but they serve full menu all day. Rating: 5/5

State Fair MN Wild Rice Benedict Muffin 4

MN Wild Rice Benedict Muffin – wild rice muffin with a ham, poached egg and cheese/hollandaise sauce. Located at LuLu’s Public House $6

The muffin is dense and hard to manage with a fork alone so grab a knife. Pretty bland as well. A thin slice of deli ham is hidden under the egg, with the egg being the only star of the dish, I’d pass. Rating: 1/5

State Fair Breakfast Juicy Lucy 6

Breakfast Juicy Lucy (Breakfast LuLu) – Sausage patty stuffed with American cheese between toast. Located at LuLu’s Public house $6

I didn’t get the opportunity to try this last year so I’m making up for lost time. This is big and delicious! Add an egg and you have a perfect dish. Toast was a little crunchy making it hard to bite with how big the sausage patty is, but still worth getting. The description reads “English Muffin” and I would disagree that it is. Sausage was great, the cheese doesn’t ooze like local favorite Matt’s Bar, but still, a decent ooze. Rating 4/5

State Fair Caramel Apple π

Caramel Apple π (Pie) – a Crispin style Cider rimmed with graham cracker and cinnamon, a caramel drizzle in the cup before the apple beer on tap is flowed in. Located at Blue Barn $4.75

It’s 9am and that means beer is now flowing!! Woo!! Mmmmmmm damn tasty, but sweet with just the beer alone, so beware. Rating: 4/5

State Fair Scotch Egg

Scotch Egg – hard-boiled egg, wrapped in sausage, rolled in breadcrumbs, and deep-fried, and then speared on a stick. Located West side of Liggett street between Carnes & Judson Aves. $7

Nothing new to see here, just your every year Scotch Egg on a stick fix. Rating: 5/5

State Fair Maple Bacon Funnel Cake

Maple Bacon Funnel Cake – bacon infused funnel cake, topped with maple glaze drizzle, bacon, whipped cream, a cherry and then more maple glaze. Located inside the Food Building $7

What can I type? It is pretty much what it is and tastes just that! Amazing! Great anytime of the day. Can’t go wrong here. Get this. Now. Rating: 5/5

State Fair Butter Chicken Samosas 2

Butter Chicken Samosas – pastry filled with butter chicken minced with a tomato curry sauce. Served with a side of green chutney. Located in International Bazaar at Hot Indian $6

Packed full of meat, no skimping here! Good with or without the chutney. Pastry was light and crispy. Worth it! Rating: 4.5/5

State Fair Mac & Cheese Cupcake

Mac & Cheese Cupcake – Mac & Cheese nestled in a breadcrumb crust, sprinkled with breadcrumb and frosted with a dollop of cheese whiz. Located at LuLu’s Public House $6

Welcome to the MN State Fair! Thank you and please stay for the next decade. Great portion, I love the cheese whiz. I only wish for a little more breadcrumb because it is awesome and tames the richness. Rating: 5/5

State Fair BBQ Pickle Ice Cream made by a John Deere

BBQ Pickle Ice Cream made by a John Deere – Located at R&R located on the southeast corner of Randall Ave and Underwood Street $5

The ice cream without the flavors alone is a beautiful thing. So creamy and smooth. Must really like pickles to enjoy this as it has small chunks. I don’t get much of the BBQ flavor, was a slight swirl of it in there, but I was expecting more. Pickles and ice cream churned by a John Deere is pretty impressive. Plus I can smell the gas while I enjoy each scoop. Rating: 3/5

State Fair Caramel Chocolate dipped bacon ice cream

Caramel Chocolate Dipped Bacon Ice Cream Bar on-a-Stick – Located in the Midway near the laundry center $7

Come to the midway and play with this instead of games. This seriously was bacon overload. I think the kids call it bacon on fleek. There is also bacon and caramel on the inside. Surprise! Eat it fast, because even though it’s a cool day, the weight of everything on the chocolate shell helps it shed fast. Watch your shoes for drippage. A bit steep on the pricing for this treat, bacon is spendy these days. Rating: 4.2/5

State Fair Stuffed Italian Meatloaf

Stuffed Italian Meatloaf (on-a-stick) – Italian meatloaf stuffed with mozzarella and pepperoni, topped with marinara sauce, a parmesan herb blend and served on-a-stick. Located at Green Mill, on the east side of Cooper Street between Randall and Wright Ave $5

I was reluctant about getting this today, but now very pleased I did. Gooey, stringy mozzarella cheese inside, pepperoni and parmesan on the outside. Very salty, but I’d definitely get this again! Marinara was not topped on it like the description, just a cold side of it. Make sure you have water on deck. Rating: 3.9/5

State Fair Alton's Sriracha Balls

Alton’s Sriracha Balls – two choices of filling, breaded in panko, deep-fried and drizzled with Sriracha sauce: blend of shredded chicken, corn, tomatoes, egg and Sriracha; or Sriracha cream cheese with corn, tomatoes and egg. Located in the Warner Coliseum, Northeast corner $4

They come in pairs and luckily you can split them up. The cream cheese Sriracha ball dominates. By a landslide. The chicken was cold and has a lot of corn in it. So go straight for the cream cheese. Would get that version again. Great heat as expected. I paired them with a Grainbelt Nordeast, duh! Rating: 3.5/5

State Fair Prime Rib To Go Cone

Prime Rib To Go Cone – thinly sliced choice prime rib, sautéed peppers, onions and mushrooms (optional) in a soft bread cone with a side of au jus, horseradish or Parmesan garlic sauce. Located on the Southeast corner of Carnes Ave and Liggett Street $9

I think this may be my last item…maybe. Okay, the bread is soft, but not pliable. Too hard to tear with hands, fork or mouth. It’s a challenge cone. The prime rib was good, but with everything else it involved it tasted like a Philly Cheesesteak minus the cheese. It wasn’t filled to the depth of the cone, kind of like those bags of chips with 80% air. It says on their site description at Coasters that it comes with horseradish, au jus or parmesan garlic sauce. But what they don’t tell you is that they “can give you them” if you ask. Neat. Don’t get this, thank me later. Rating: 0.5/5

State Fair Deep fried ribs

Deep Fried Ribs – smoked baby back ribs, breaded, fried and served with BBQ sauce. Located at Ball Park Café. In The Garden $9

Another item I wasn’t going to try but sure damn glad I did! They fall right of the bone with each bite. The breading is light and crispy. The BBQ sauce isn’t anything special, a little spice, store bought I’m guessing. Anyhow, these ribs are way better than I imagined being cooked this way. I’m a fan. Rating: 4.4/5

State Fair Garlic Fries

Garlic Fries – Located at Ball Park Café $8

Just another MN State Fair classic to pair with the deep fried ribs. You already know these are good! Only issue is you have to go to two different windows to purchase both, lame. Rating: 5/5

State fair Deep Fried Cookie Dough

Deep Fried Cookie Dough – Located in the Food Building. $6.50

Last but not least, my all-time favorite deep fried on-a-stick item here at the Minnesota State Fair. The first time I tried these on the debut a few years back, it was destiny, true love. Glad to be reunited with my boo boo. Rating: 5/5

I’m outta here! *drops napkin*

As far as a couple of the items I did not get but really wanted to. Berry and Pop Rocks! French Toast at Blue Barn. Why? I DIDN’T KNOW!!! I am pretty upset I wasn’t aware of this item. Bummer. Another was the Cowboy Bites at Frontier Saloon. Why? They ran out when I went there about 6pm. Rabbit Hole is not there until September 1st, since Hot Indian shares its space, so I didn’t get to try a few of their items that I wanted to like the hot tail. So if you happen to try these items, get a good picture and let me know your thoughts, just as well as any other items that I tried or did not, love to look/read about them!


Tuna Salad Recipe

Tuna Salad Recipe

Tuna Salad

Tuna Salad Recipe: Yesterday I posted a picture on We’ve Tried It Facebook page of my tuna salad and a follower asked for the recipe. If I would have know I was going to post this recipe I would have taken more photos of the process.

Tuna salad is pretty simple to make, the recipe really depends on what you like. After you check out our recipe let us know if you add something different that you think we should try.


2 boxes Creamette Rings (dry pasta)

2 cans tuna fish (drained)

1 medium onion (diced)

6 stalks of celery (diced)

1 can peas (drained)

Hellmann’s Mayonnaise

Seasonal Salt


Salt & Pepper to taste

Directions: Boil pasta rings until cooked to your liking, drain and place in large bowl. Chop celery, onions and add to the pasta. Drain tuna, peas and add. Season the mixture, add Hellmann’s and stir. Continue add in Mayo until it gets to the creaminess that you like. I add just a small amount of mustard to the salad. Taste and add more seasonings until perfect.

Place in refrigerator until ready to serve. During the chilling process the pasta can soak up the mayo. Add more mayo before serving if needed.

You can use any kind of noodle that you want, we think the rings make for the best tuna salad around.

Do you have a recipe you think we should try? Leave a comment below.