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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

SOCO Restaurant Thorton Park

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On Melissa’s last day before heading back to Oakland, CA., we went out for dinner. This time it was my turn to choose the place. I decided on SOCO RestaurantThorton Park. 

SOCO (Southern Contemporary Cuisine) takes classic southern fare and kicks it up a few notches. The atmosphere is trendy, cozy, with a lot of natural light. Let me take you on a quick tour of our experience.

 

 

Our server Jordan and the hostess Tiffany were both very professional and courteous. They both helped to make our dining experience one we’ll remember. Thank you both so much!

As I passed by I noticed a small bio on the wall, one about the Chef Greg Richie and another about how old favorites have been reimagined.

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For our appetizers, we had House Smoked Fish Dip Gratin.

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Melissa had their Lake Meadow Naturals Deviled Eggs.

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Soco-style Chicken and Dumplings.

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Slow Roasted Barbecue-Glazed Pork Belly On Grilled Biscuits Topped With Chow-chow.

 

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Grilled Meatloaf On Lobster Mash Potatoes.

 

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Diver Scallops With Roasted Baby Carrots And Brussel Sprouts.

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A Trio Of Banana Puddings, Chocolate, Bourbon, and Peanutbutter With A Vanilla Wafer Waffle.

For more information on SOCO Thorton Park in Orlando visit their website at www.socothortonpark.com

 

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Spending Time Outdoors

 

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I’ve been Spending Time Outdoors quite a bit lately. As you can tell from the picture above and those below I’ve been working pretty hard. I refurbished my Adirondack chairs. Big difference right?

Living in Florida, we’re known for our rainy season. Over time, the ground settles and the weather takes its toll on the furniture.

After finally finishing the chairs I noticed how bad the stones had become. I cleaned and leveled the patio concrete step stones, they were a mess.

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Between the two pictures above and the one below, I added a couple of new bird feeders and removed a couple of trees that were in really bad shape. I’m thinking, this looks much better.

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Bird Feeder

My bird feeder gets a lot of action from the neighborhood Cardinals. To the right of the bird feeder are my Hydrangeas. This picture was taken during the summer when everything’s a beautiful vibrant green.

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A wrought iron bistro set brings a little charm to this part of the yard.

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Ok, now this is Steve’s shed, I can’t do anything about the inside but I can sure help the outside a little. Placing a couple of small bushes and solar lights on each side. Filling those areas with the accents of white pebble stones. Finally, bordering each side with a mini garden fence.

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I love Hibiscus but it just so happens so do the squirrels.

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Comfort Place

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The Dwarf Boxwood Shrubs add a touch of green to the side of our driveway. As they grow they can be trimmed and shaped into the style of small box-like bushes.

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My Comfortable Place is in the front carport area with beautiful flowers all around me. I spend a lot of time out here. Oh, and of course My Organic Hanging Herb Garden.

 

 

My Comfortable Place

 

 

My Organic Hanging Herb Garden

 

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The Perfect Panini

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Well, I just bought myself a Panini maker and I love it! This new toy gave me an idea, fresh Focaccia for my panini. I’m using my Homemade Focaccia With Rosemary And Garlic for The Perfect Panini.

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Prep Time: 1o minutes
Cook Time: 5 to 8 minutes
Total Time: 18  minutes
Yields: 2 to 4 servings
Equipment: Panini maker

Ingredients:
Homemade Focaccia, 4 slices (substitute Ciabatta or a good artisanal bread)
6 slice of fresh Mozzarella cheese, 1/4-inch thick
6 slices of Proscuitto, thinly sliced
6 slices of Capacola, thinly sliced
6 slices of Genoa salami, thinly sliced
6 slices of roasted red peppers, julienned
6 large basil leaves
2 tablespoons of fresh store-bought (Buitoni) basil pesto, divided per sandwich
Kosher salt, to taste
Black pepper, fresh ground to taste

Directions:
Preheat panini press according to manufacturer’s directions. Spray panini press with non-stick cooking spray.

Lay two slices of focaccia to use as the bottom portion of your sandwich on a flat surface. Spread 2 tablespoons of the fresh store-bought basil pesto, evenly divided, on the bottom half of each sandwich. Place three slices, each, of the deli meats on each slice of focaccia. Next, the sliced Mozzarella, Kosher salt, and pepper to taste, roasted julienned peppers, and last, the fresh basil leaves. Place the tops on and press down firmly. Place the sandwiches into the press and close. Cook until the bread is toasted and crisp, with golden brown grill marks and the cheese begins to melt, 5 to 8 minutes.

 

 

Homemade Focaccia With Rosemary And Garlic

 

 

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