Brazz Carvery and Steakhouse: YESSSS

SO...

It's been awhile, but I haven't stopped eating and cooking. I'll be catching up on that soon. What I'm writing tonight is a review on a GREAT steakhouse located on "The Green" between College and Tryon in Uptown Charlotte. The name is Brazz...short, sweet, and to the point, yet modern and fresh. The restaurant follows the same format itself. We were seated immediately to a nice comfortable booth with dim lighting and excellent music. The colors were bright and cheerful, yet subdued by the laid back atmosphere. While the Decor was nice, the center piece was the cold bar. Everything from Capicola  and smoked salmon, to balsamic marinated asparagus, all meticulously arranged into an edible display of art.

Our service was excellent! Since we ordered the Rodizio the food kept coming right on time (which can be hard to do in that style of service). And the house made Sangria...BEAUTIFUL and ADDICTIVE!!!! I definitely give Brazz an A+

What's your favorite Brazilian steakhouse??

Warm Up With...Italian Wedding Soup

 FINIRE DI MANGIARE!!!  

Since the weather is turning so quickly, I decided to try a recipe to warm me up. This Italian Wedding Soup recipe comes from Giada DeLaurentis via Foodnetwork.com I can honestly say I've never had anything but the Campbell's soup version...but I'm sure this one is good either way. SUBSTITUTIONS: Instead of Escarole, I used frozen spinach, and in the broth I used the rind from a left over piece of Parmesan.

Italian Wedding Soup

• 1 small onion, grated
• 1/3 cup chopped fresh Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice fresh white bread, crust trimmed, bread torn into small pieces
• 1/2 cup grated Parmesan
• 8 ounces ground beef
• 8 ounces ground pork
• Freshly ground black pepper

Soup:

• 12 cups low-sodium chicken broth
• 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
• 2 large eggs
• 2 tablespoon freshly grated Parmesan, plus extra for garnish
• Salt and freshly ground black pepper

Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-wedding-soup-recipe/index.html

Please, Allow Me to Introduce Myself...

Hi!

My name is Shavon and I am in LOVE with food! Everything from shopping an finding new ingredients, to cooking and eating it. I LOVE IT ALL!

After many years of expressing my passion for food on deaf on blatantly uninterested ears I have decided to turn where many other over-enthusiasts of other areas (crochet, duck calling, etc..) have gone to find their brethren...the internet. Pintrest is a bit "stay at home mom-ish" for me, so blogging it is!

It isn't good until I make this face ;)

I'm 24, and I have background in Marketing and Business Admin, but I am currently working in HR/ Business process outsourcing, but somehow I still can't keep my mind off food. So please, share recipes  comment, tell me if my recipes are horrible, or if they're the best you ever had. THANK YOU FOR VISITING :)