Let's Dish With Linda Lou

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

Outpost Neighborhood Kitchen-Classic And Twisted Americana

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A very unique restaurant opened up recently in College Park, at 2603 Edgewater Drive, Orlando, Fl. 32804., called Outpost. Celia, a good friend of mine, and I visited there recently. We wanted to experience Outpost first hand. Once I arrived Julie, the owner, greeted me so graciously when I entered, and allowed me to take some pictures for my blog.

 Julie Casey, a longtime resident of the College Park area, and also known as “the restaurant mom” has fulfilled her longtime dream of having her own place. Executive Chef, Richard Felshaw, and Chef Ken Barnett have brought seasonal menus that feature the farm-to-table concept to reality. Locally resourced produce, fresh bread made daily and locally, handcrafted beers. vintage sodas, bottled teas, a variety of wines. The attention to detail shines through from the appetizers, to the entrée, and finishing with the dessert.

I would describe this menu as modern comforts colliding with a core menu of family recipes, twisted classics, made-from-scratch food, and seasonal menus.

After the appetizers and entrées, we were so full but that didn’t stop us. The s’ mores, Outpost s’ mores! Peterbrooke chocolate from Winter Park, homemade graham crackers and Wondermade marshmallows from Sanford. You can bet we’re going back! For more information visit their website at

Let me give you a sneak peek into the Outpost Neighborhood Kitchen-Classic And Twisted Americana.

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Here’s the menu choices chef Ken helped with, in the decision making.

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To start, fried green tomatoes served with a delicious remoulade for dipping. A smokey Poblano, with a kiss of Sriracha, Pimento cheese spread with their fresh-baked bread. For the entrees we shared, the fish and chips, along with a beer pairing that chef Ken recommended. Finally, my choice was the meatloaf melt on Ciabatta bread. That sandwich was absolutely delicious.

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Even the check presenter book was locally made from a local artisanal leather shop. For more information, visit their website at

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Braised Beef Short Ribs With Root Vegetables Over Cheesy Grits


My Braised Beef Short Ribs With Root Vegetables Over Cheesy Grits is a dish I love serving to family and friends. There are a few steps in making this recipe but it’s so worth it. Complex flavors and textures are what make this dish so delicious!

I’m asked a lot what the difference is between grits and polenta. I’ve always known polenta to be used in Italian cuisine and grits always being a staple in southern cuisine and this is true but the real difference is in the corn.

While polenta is made from ground yellow corn, grits are made from white corn (also known as hominy). The most notable difference between the two is in the texture: polenta is much coarser, whereas grits are finer.

It’s important when making a dish like this that you get all the prep done in advance.




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Flat Leaf Italian Parsley


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Beef Short Ribs Over Polenta



Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes
Equipment: 6-quart Dutch oven, 1 rimmed baking sheet pan, large mixing bowl, food processor

Ingredients For Beef Short Ribs:
2-pounds beef short ribs
4 tablespoon grapeseed oil (substitute vegetable oil)
1 cup all-purpose flour
2 tablespoons Kosher salt
1 tablespoon fresh ground black pepper

2 tablespoons of grapeseed oil (substitute any neutral oil)
2 pounds of beef short ribs, browned
3 poblano peppers, roasted, tops removed and seeded, 2-inch dice
1-pint whole cremini mushrooms
2 1/2 cups of (1 medium-size butternut squash), of butternut squash, peeled and seeded, 2-inch dice
1 large sweet onion, 2-inch dice
2 parsnips, 2-inch dice
2 carrots, 2-inch dice
2 large Yukon Gold potatoes, 2-inch dice
5 cloves garlic, minced
2 cups of Cabernet Sauvignon
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
3 1/2 cups of beef broth, unsalted
2 tablespoon fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves
2 tablespoons of fresh Italian flat-leaf parsley, roughly chopped for garnish

Ingredients For Cheesy Grits
1 cup half-and-half
4 cups of chicken stock, unsalted
1 cup of coarse stone-ground white grits
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter, unsalted
4 ounces of Parmigiano-Reggiano cheese, freshly grated

Directions For Roasting Poblano Peppers:
Preheat oven to 425-degrees F.
Rub Poblano peppers with olive oil, place on a rimmed baking sheet pan, roast turning halfway through the cooking process until they develop a beautifully charred skin on the outside, about 30 minutes, times may vary slightly. Remove from the oven, place in a heat-safe bowl and cover with plastic wrap. This method traps the steam and allows for easy removal of the skin. From there, slice the tops off the poblanos and remove the and seeds.

Directions For Browning Beef Short Ribs:
In a large mixing bowl add the all-purpose flour, Kosher salt, and fresh ground black pepper, whisk to combine. Add the short ribs in batches to the seasoned flour. Shake off the excess flour and transfer the short ribs to a rimmed baking sheet pan until all the short ribs are coated.

Adjust the oven temperature to 350-degrees F.
Place 6-quart Dutch oven over medium heat. Add 2 tablespoons of oil, and heat until it is almost smoking. Working in batches (2 tablespoons of oil per batch), add the seasoned floured beef short ribs to the hot oil. Cook the ribs until browned on both sides. If necessary, do this in batches, do not overcrowd the pot. Remove the ribs from the pot and transfer to a rimmed baking sheet pan. Set aside.

Add onions, carrots, parsnips, butternut squash, and roasted poblano peppers to oil in the Dutch oven. Cook over medium heat, stirring occasionally (using a wooden spoon), until vegetables are softened and golden, about 10 minutes.

Add 1 cup of the Cabernet, stir with a wooden spoon until all the browned bits have been scraped from the bottom of the pot, and the pot is clean. Add the remaining cup of Cabernet cook until the wine reduces by half. Add the minced garlic, beef broth, and herbs.

Return browned ribs to the Dutch oven. Bring the liquid back up to a boil over medium-high heat. Turn the heat off, cover and transfer to the oven. Cook for 3 hours until short ribs are very tender.

After the short ribs have been cooking for 2 hours 15 minutes carefully remove the pot from the oven. Add the diced potatoes and whole mushrooms. Cover and place back into the oven for the remaining 45 minutes.

Transfer the pot from the oven to the top of the stove. Remove the short ribs from the pot. Ladle as much fat off the top of the sauce as possible. Take two ladles of the vegetables from the bottom of the pot and transfer to a food processor.  Pulse a couple of times until the vegetables are purèed. Add the purèed vegetable back into the pot, stir to combine.

Set the heat to the lowest setting, stirring occasionally. As soon as the short ribs are cool enough to handle, remove the meat from the bones. Using two forks, shred into small pieces. Return the shredded meat to the pot, stir to combine. Turn the heat to off, cover to keep warm.

Tip: Spray the dull side of the foil with non-stick cooking spray before covering the grits. The will prevent the cheese on top from sticking to the foil.

Directions For Cheesy Grits:
In a large pot over medium-high heat, bring half-and-half, chicken broth, to a boil. Add the Kosher salt. In a slow stream, while continuously whisking, add the cornmeal. Reduce the heat to low and cook at a bare simmer, still whisking until the cornmeal thickens and slow bubbles begin to erupt about 15 minutes. Remove the pot from the stove, switch to a wooden spoon, stir in butter, fresh ground black pepper, and cheese. Transfer to a baking dish, cover with foil. Keep warm until serving.

To Serve: Spoon the Cheesy Polenta in the bottom of a serving bowl. Ladle a good helping of the Braised Beef Short Ribs With Root Vegetables Over Cheesy Polenta. Serve hot.

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