Restaurant Review: Motorburger

This restaurant review has been long in coming, but is so worth the wait!


Windsor is home to a variety of cultures and culinary experiences. Erie Street is a street in town which is dedicated primarily to our Italian friends and is bustling with little shops, cafes and of course; restaurants that offer a variety of Italian fare.


Except for Motor Burger.


When you drive up, it almost shines a glow onto the sidewalk, like a beacon that beckons you to walk inside. Owners Gino and Jay opted to try something different after being restaurateurs in the community for years. And I dare say that it is working wonders. Motor Burger is an automotive themed, gourmet burger joint with contemporary decor, a bustling atmosphere and best of all: freshly made, creative food. 


When I mentioned that I would be writing this blog, I was sent the link to this video on twitter. I think its a nice introduction to this awesome place that is forging a permanent place is Windsorites' hearts. 


Check it out: Motor Burger Video

I decided to wait until I had several burgers to feature, because, if I'm honest, I am a true-blue "classic" burger eater and they have so much more to offer.


Let me first talk about the decor. Its definitely auto-themed, but its classy too. The lights are reminiscent of the bulbs hanging in a mechanic's garage. The blue napkins are those used in a shop. Chalk drawings and wood shadow cow art (you have to see it to understand what I mean) creatively grace the walls. 

The food is brilliantly named after cars like the El Camino, Lamb-orghini or Dip Sticks. What is also neat is that they filter and serve their own bottled water which comes regular for free, or sparkling in a large glass bottle if you choose for $4. Its an awesome way that they stay eco-minded and current. 


Here's what we have ordered on our past two visits: 

This is the in-house filtered water in the custom glass bottle. 

Here's my burger of choice: The Classic Motor Burger

The bun is crispy, the burger patty is delicious and I added caramelized onions which balanced nicely with the house-made sauce that the burger comes with.

Matthew ordered the Deux Chevaux Burger which comes with Gruyere Cheese, Dijon, Baby Spinach, Caramelized Onions and Bacon. Be warned that the dijon has a sharp flavor, which is good if you like that sort of thing. But all in all, a good burger.

 On his second trip there he ordered the Autostrada Burger which he said was amazing. It came with chipotle rubbed Northern Italian sausage, gorgonzola cheese and sliced apple. 

I cannot forget the fries, wow. They are called Belgian fries because they come with a seasoning of herbs and parmesan cheese. I ordered sweet potato fries, of course! (pictured above) Matthew had the regular fries (see below). 

On one occasion, my in-laws joined us, and my father-in-law enjoyed the newest burger on the menu called the Firebird. Its a spicy number, but according to him, absolutely delicious!! This burger came highly recommended to us by the couple seated at the adjoining table. The gentleman quickly mentioned to us when we were browsing our menus that every single burger is delicious and he and his wife usually order two to cut in half and share. But he really loved the "Firebird", so much so that when we ordered one, he jumped up and whooped "YEAH!" Now there's a man who loves his burger!


I have to also mention our waitstaff. Even though the place is busy, they are attentive, and our particular waitress Samar was so pleasant.


Motor Burger is a fabulous addition to our restaurant scene and a great place to enjoy a delicious and fresh burger. Prices range from $7-$15 dollars for a burger depending on whether you get a single or supercharged. Unless of course you are feeling like having some amazing Japanese Kobe Beef Brisket which comes at a bit of a higher price tag. So prices are very reasonable and the food is so worth it!


Thank you Motor Burger for bringing thoughtful and creative food to our city! 

Now GO people, motor on over for a good meal!

Check them out online:www.motorburger.ca , Facebook or on Twitter

Sweet Potato Cupcakes

Oh yes please. 


That is what I say whenever I am offered the choice between regular fries and sweet potato fries.


I am in love with a Yam.


I don't know what has happened this year, but something inside of me snapped and I became voraciously hungry for sweet potatoes. It began by hiding them in things because you see...the Hubby is not a yam fan.


So when he had light orange mashed potatoes, he grew suspicious. But with a little sweet seasoning(cinnamon, brown sugar and a hint of nutmeg), it was a delicious side to some ribs. 


When he agreed to have some butternut squash soup, I threw it in! And voila! He liked it!


Whenever, however, oh it didn't even matter...I needed my sweet heavenly potato.


Then if you have seen my review of Atlas Global Bistro , their Sweet Potato Cake sent me on a tailspin. Dessert! BUT OF COURSE! 


Now, I am one to admit my mistakes, and then get very angry. This particular mistake occurred on my first attempt to make Sweet Potato Cupcakes, which if you search online, don't seem to be all that common and/or uniform in how one makes them. So the disastrous first batch was made and I stomped all the way to my Grandmother's house for a family gathering with no dessert to speak of. The stupid things didn't rise and stuck like jellyfish to the sides of the cupcake liners. 

BUT

I would not be stopped! A few weeks later, we decided to host lots of family at our new house for the first time, and I decided to put it all on the line and try again. And then I stumbled on this blog and recipe at: http://www.laurenslatest.com/sweet-potato-cupcakes-with-brown-sugar-marshmallow-frosting/  She used some alternative ingredients, but I reinterpreted the recipe and came up with something I can only define as amazing.

Delicious Sweet Potato Cupcakes with Cinnamon French Vanilla Icing 

(cue the choir of angels)

Ingredients: (makes 12 cupcakes)
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
1/2 teaspoon vanilla extract
1/2 cup cooked and then pureed sweet potato
2/3 cup all purpose flour
2/3 cup cake and pastry flour * (see below for how to substitute)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup milk

1 container of Betty Crocker Rich and Creamy French Vanilla Frosting

Cinnamon powder (to taste)

Before you begin, you need to get yourself some pureed sweet potato. In my opinion, fresh is best. So take a small sweet potato or half of a larger one, peel it and chop it into cubes. Set up a small pot with lightly salted water and a steamer basket over top (put in enough water to almost touch the bottom of the steamer basket). To make it go fast, I put the diced sweet potato in the basket, covered it and put the burner on high. I let it get to a rolling boil and kept it there until the sweet potato was soft and cooked through. If you like to steam in a different fashion (i.e./ let the water simmer for longer) go right ahead, I am not the boss of you! Once the sweet potato is soft, mash it in a bowl to make a nice lumpy puree, it does not need to be smooth and perfect.

DON'T FORGET to preheat your oven to 350 degrees Fahrenheit. And to save time, prepare your muffin tin with 12 cupcake liners.

Now its time to make the batter. Soften the butter, but not to the point where it is melted. You just need it to be smooth enough to mix easily. 

In a large bowl, mix the butter together with the brown and white sugars until they are blended very well.

Stir in the egg, egg yolk, vanilla extract and sweet potato puree, and mix until it is almost lighter in texture. Make sure to scrape down the sides of the bowl and mix, mix, mix!

*If you don't have cake and pastry flour (which is just a lighter flour in texture), all you need to do is get some corn starch and regular all purpose flour. Take a 1 cup dry measuring cup and put two tablespoons of cornstarch at the bottom, then top it up with all purpose flour. POOF! Now you have cake and pastry flour!


In a large bowl, mix all of the dry ingredients together: the flours, baking POWDER and SODA, salt, cinnamon and nutmeg. Then measure out the milk in a measuring cup. Now, I followed the instructions on the recipe, and I am not superstitious about anything: except baking. So just do it, I don't know why, but it makes magic cupcakes, and that's a good enough reason for me.


Into the wet ingredients slowly mix in some of the dry mixture, follow with some milk and then dry ingredients again. Always end with the dry ingredients, and do it until it is all combined. The recipe does this with a stand mixer on low. I did it by hand. Either way, when its all combined, give it a good stir or two by hand to make sure all of the ingredients are mixed together. When its done, it should look like the picture below:

Divide the batter into the prepared muffin tin, don't worry if it looks like a lot, the batter is a bit thicker and so it won't rise too much. 

Place the muffin tin into the preheated oven. Then lower the temperature of the oven to 325 degrees F. Bake the cupcakes for approximately 20-25 minutes depending on the heat of your oven. Check them once you near the end with a toothpick. Poke one of the cupcake centers and if you get some crumbles, keep them in the oven for a couple minutes more. 

As the cupcakes bake, you can prepare the icing. I like store-bought icing and its an easy alternative to homemade; but if you don't, please feel free to make it! The essence of the icing is the hint of cinnamon. When the icing is at room temperature, I mix in about a 1/2 teaspoon of cinnamon powder. Taste the icing and add as much cinnamon as you like. I will say that using it in moderation is a good idea because the cupcakes are fragrant and spiced also.

Once the cupcakes are done, let them cool to room temperature on a cooling rack...ice them...and serve them! 

Here's my finished masterpiece:

And one week later, I made them again for another family gathering. The mint green icing is to celebrate Saint Patrick's Day!

What is nice about these cupcakes is that the flavors are delicious, diverse, but not overwhelming. Even the sweet potato scoffers could not help but eat one..or two! 

Buttermilk Oven Fried Chicken

I'm not really what you would call a southern girl. For one, I live in the north and for two, I don't like country music. (sorry people) What I do like is southern cooking. ALOT. 

I order fried chicken every chance I get. And I know it is terrible for you and full of salt...which is why I love it...but who can resist that crunchy outer skin and warm juicy inside?! I believe that a little treat in moderation is acceptable in my books. 

Now I have tried to make fried chicken a couple of ways in the past. But after being to Tennessee last year and tasting the real thing, and after studying my cookbook by Southern Girl and Master Chef Winner Whitney Miller (check her out, the cookbook is great, and she is adorable: http://whitneymillermc.blogspot.com/) I knew that I had to try it the true southern way to get it right.

The type of chicken I had was drumsticks, but you can use thighs or breasts...use what you have! If you can, get this meal prepped a day or a few hours ahead, marinating the chicken makes it wonderful!

Ingredients: (these are not exact, because no one's palate is the same!)

Your choice of chicken, I left the skin on, but you don't have to.

1 carton of buttermilk

Garlic powder

Dried thyme

2 Bay leaves

Paprika

Salt

Pepper

Flour

Bread Crumbs (I used plain but use what you have)

non stick cooking spray

In a large bowl I placed the chicken drumsticks and poured in enough buttermilk to cover them. Then I sprinkled a bit of garlic powder, thyme, paprika, salt and pepper and placed the two bay leaves in the mixture.  Use as much or as little as you like of the seasoning, you can even add some hot sauce if you like things a little spicy. I think if I were to measure I would have put in about 1-2 teaspoons of each ingredient. I then mixed the mixture together to combine and placed it covered in the fridge overnight. 

The next day when I was ready to make dinner I took the chicken out of the fridge and created the breading in a shallow dish. Don't forget to turn the oven on to 400 degrees and prepare a baking sheet with a cooling rack inside or if you don't have one, line it with tin foil. I combined 1/2 cup of flour and a 1/2 cup of bread crumbs with some paprika, garlic powder, salt and pepper. I then mixed the ingredients to combine them. 

 I then took the drumsticks out one by one, let the excess buttermilk mixture drip off before I added it to the breading mixture. I tossed each drumstick in the dish to make sure it was coated well. I then transferred each to the prepared baking sheet. See below:

I sprayed each of the drumsticks with non stick cooking spray, which helps to make the skin nice and crispy without having to fry the chicken in lots of hot oil. I then placed them in the oven for 20 minutes, then turned them and let them cook for another 20 minutes. Watch them near the end to make sure that they don't over cook, but a golden brown skin is good!

In the meantime I prepared a light salad, mashed potatoes, garlic green beans and corn. Feel free to add sides of your choice!

And this my friends is the finished product. I fed it to my sister and husband and received rave reviews. Because the dish is only marinated in the buttermilk, sprayed lightly with oil and oven baked, its actually lower in fat and calories than your average fried chicken dish. 

Yummy!!