All posts by certifiedfoodie

About certifiedfoodie

CertifiedFoodie is a food enthusiast in Houston. She's a fearless adventurer whose palate will bravely taste absolutely anything (!) once. A motto which have led to profuse tongue-scrubbings, cussing, and back-to-back food poisoning. When not eating and/or traveling, she's a loving wife and mom and a career woman involved in healthcare.

Georgia James

H-town (Houston), I, Me, and Myself

It’s been a few days since Tofu passed away and grieving is an arduous thing. Common sense tells you that you need to move on. The steelier side of you tells you “it’s just a dog”. But you know better. Grief is the price of losing someone you love.

But we ARE trying to move on. So we decided to fancy-fy our usual Saturday brunch. Georgia James it is! We normally reserve these type of restaurant for dinner but their brunch looked good in the menu. And as we took the last morsel of dessert, we are glad that it didn’t disappoint!

Great location in River Oaks
Fluffy Ruffles. Aged pineapple rum and sweet vermouth.
Steak Tartare
This is one great meat as to be expected from a proper steakhouse
King crab omelette! Brings back Alaska memories
White chocolate and Bourbon bread pudding, baked from scratch so it took awhile to come out. Nursed a limoncello while waiting.

This is our first step to normalcy. All is good. We will get there.

Dearest Tofu, gone but will never be forgotten. Safe travels, little guy. 

Linguine allo Scoglio

Stuff I Cook

Ingredients:

2 pounds clams

1 pound shrimps

4 cloves of garlic

1-2 tsp red pepper flakes

1/3 cup white wine

Parsley for garnish

Cooked linguini, about 3/4 of a bag, unsalted (clam juice will be naturally salty)

I’m using little neck clams. Thankfully, they all opened. I got them from HEB. They once sold me a whole bag of dead mussels. Grrr.

Put clams on hot pan. Juices will come out as it cooks so leave it alone. Should cook in 5 minutes on medium flame. Shells should open up. I remove most of the meat from the shells so it’s easier to mix with pasta later. Do not throw away clam juice.

Sauté garlic in a bit of olive oil, 3 minutes
Add shrimp, cook for about 5 minutes or until red
Add cooked clam with juice. Add white wine
Add cooked pasta then mix. You can add a bit of olive oil to make it come together….or not. I usually don’t. Garnish with parsley.

In the great words of Ina Garten, “how easy is that”?