Appetizers, Healthy, Main Dishes, Side dishes, Vegetarian

Fried Green Tomatoes with Basil Mayo Sauce

August 18, 2015 BudgetEpicurean Leave a comment

While fried green tomatoes are usually considered a southern dish they can be found in northern homes as well. The northern version is more likely to be made with white flour rather than corn flour or corn meal. Also, green tomatoes tend to be prepared at the end of the season in the north when the remaining fruit is harvested before the first frosts, whereas green tomatoes are picked throughout the season in the south.

They certainly pre-date the movie Fried Green Tomatoes at the Whistle Stop Café, released in the early 1990’s.

“Lovers of tomatoes are very fond of them, sliced green as apples are sliced, and fried in butter. Some persons are fond of them sliced and fried after being dipped in butter. The green tomatoes, which the season will not permit to ripen, may be turned to good account by using them fried.” – The New England Farmer. Oct. 14, 1836.

Traditional preparation of fried green tomatoes begins by cutting the tomatoes into approximately 1/4-inch (~1 cm) slices. They are then seasoned with salt and pepper, coated with plain, coarse cornmeal, and shallow fried in bacon fat for a few minutes each side, or until golden brown.

Shallow frying is preferred, as the tomatoes do not float in the oil, which allows the weight of the tomato to press the cornmeal to the underside of the tomato. Alternatives include using breadcrumbs or flour instead of cornmeal, and frying in vegetable oil or other fat.

A ‘wash’ may be used; in this case, the sliced tomatoes are first dipped in a liquid before the cornmeal is added. This liquid is usually buttermilk, or occasionally beaten egg. Using beaten egg results in a slightly firmer texture than using buttermilk. ‘Washes’ are used because cornmeal does not readily stick to raw green tomatoes.

Adding the liquid helps the cornmeal stay in place during the cooking process. This also results in the coating on the tomato becoming thicker and less crunchy when compared with tomatoes cooked without a ‘wash’.

These fried green tomatoes were made with the first big, juicey green gems on the vine at the beginning of the season, because I just couldn’t wait any longer for them to redden. You can eat these at any time throughout the growing season, and if you live in colder climates it is a way to use up unripe fruit before the first frosts kill them off.

Served with a tasty, tangy basil mayo, these are amazing appetizers, party bites, or a vegetarian main or side dish. They are best served hot and fresh, as the coating loses its crunch over time.

Basil Mayonnaise Ingredients:

1/2 cup mayonnaise
2 tbsp brown mustard
1 tbsp lemon juice
1/2 cup packed basil leaves
2 cloves garlic

Step 1: Rinse the fresh basil well and drain. In a blender, combine the basil, mayo, garlic, mustard, and lemon juice.

Step 2: Blend well until combined. Place in a shallow dish to dip, can refrigerate up to 3 days ahead of time.

Fried Green Tomatoes Ingredients:

3 medium unripe, green tomatoes
1 cup flour
2 eggs
1 cup breadcrumbs
1/2 cup cornmeal
2 cups vegetable oil

Step 1: Rinse the tomatoes well to make sure there is no residue or dirt on them. Slice into 1/4 – 1/2 inch thick slices.

Step 2: Beat the two eggs lightly. Place the flour, scrambled egg, and cornmeal/breadcrumb mixture onto three separate shallow plates. Put the oil in a frying pan, and heat to medium (just below when it would start simmering).

Step 3: Dip the green tomato slices one at a time into the flour and flip to coat both sides.

Step 4: Dip the floured slice into the egg mixture & slush it around to fully coat.

Step 5: After the eggs, dip into the cornmeal & breadcrumb mixture, and flip to fully coat.

Step 6: Place the tomato slices into the hot oil, make sure they aren’t touching. Cook for 5-7 minutes, until the breading becomes brown and crispy. Flip and fry the other side another 5-7 minutes.

Step 7: Place on a cooling rack or paper towels to drain the oil. Serve hot with the basil mayonnaise on the side.

Hope this helps you enjoy more of summer’s bounty!

[amd-zlrecipe-recipe:34]

Finances, Healthy, Main Dishes

Beef Heart & Zucchini Stir Fry

August 16, 2015 BudgetEpicurean Leave a comment

Yup you read that right.

For my 400th (!!!) post, we are talking about beef heart. As in the thing that keeps the cow alive. (Sorry if that is a bit too real for you.) And also because I love all you readers who keep this fun for me! I can’t believe I have posted four hundred recipes and random ramblings, and y’all keep coming back for more…

But heart is really good! I promise. Just like chicken liver makes a great pasta sauce, give this organ a chance to impress. Organ meats are part of the whole animal, and humans have a very long history of using every bit. Only recently have our palates become pickier, such that regular pieces like bones, tail, tongue, and liver are no longer the norm, and are even looked at askance.

Organ meats can be tremendously beneficial for your health, supplying tons of iron, selenium, and other trace and important minerals. They can of course, also wreck your health, if eaten from tainted sources or too frequently. Organ meats do tend to include higher than muscle levels of cholesterol.

Kelly the Kitchen Kop has a great article containing many common objections to organ meats, along with the true facts. Beef heart is a great organ meat to start with, because it’s flavorful, surprisingly lean, and inexpensive. On average, a serving costs half of a comparable serving of beef chuck roast, and the taste is much milder than liver (for those having nightmares of “liver and onions” right now).

A 3-ounce serving of beef heart has just 95 calories and 15 grams of protein, and only contains 3 grams of total fat in a 3-ounce serving, which is only slightly more than the same portion of chicken breast. Beef heart is a rich source of all the B vitamins except folate, but it’s especially high in vitamin B-12. Three ounces provide more than 200 percent of the recommended daily intake.

Many cultures which still enjoy organ meats use beef heart, such as anticuchos, a beef heart kebab which is the most popular dish in Peru. Argentina is a large beef producer, and nearly all the hearts are shipped to Peru because of such high demand. Beef heart takes well both to fast, high-heat searing and long, slow low-cooking. You can even ask your butcher to grind it up, and mix it into your lean ground beef. Bet you wouldn’t even notice a difference!

In this recipe, I combined very inexpensive, pre-cut heart with seasonally abundant zucchini for a ridiculously low-cost-per-plate meal, served with a simple sauce over rice. The beef (2lb) was $1.44, the zucchini was free from the garden, but let’s say you bought it at the store for about $1.00, an onion & some mushrooms would be about $1.00, and the 2 cups of rice maybe another $0.50 or so. A few tbsp of soy sauce and Worcestershire sauce adds a couple more pennies.

That brings the total for two meals to about $3, or $1.50 per serving. Beat that, fast food!

Ingredients:

1 medium zucchini
2 pounds beef heart cut into chunks or strips
1/2 white onion, cut into thin strips
1/2 pint mushrooms, sliced thin
1/4 cup soy sauce (or fish sauce)
1/4 cup Worchestershire sauce
1 tbsp vegetable or olive oil

Step 1: Dice the onion, mushrooms, and zucchini. In a frying pan, add 1 tbsp oil and the veggies. Cover and cook for 8-10 minutes, stirring, until onion is translucent and the zucchini is softened.

Step 2: If you didn’t buy pre-cut heart, cut the fat and tendons off the meat, then cut into chunks or strips. Add the meat and the sauces to the pan. Cook on medium heat 5-7 minutes, stirring, until meat is thoroughly cooked.

Step 3: In a separate pot or rice cooker, cook 1-2 cups of rice. Serve half the mixture over half the rice on two plates. You could also serve this over couscous, quinoa, barley, brown rice, on its own, or in pita pockets.

[amd-zlrecipe-recipe:33]

Casseroles, Comfort food, Crock pot, Main Dishes, Slow cooker

Crock Pot Chicken Enchiladas

August 13, 2015 BudgetEpicurean Leave a comment

A total workhorse in my kitchen, the humble Crock Pot (or slow cooker) is an absolute life-saver on weekdays when you just don’t have the time to cook, or to help prep ahead of time. There is something so satisfying about just tossing everything in the pot in the morning, then coming home after a long day to a house that smells like love.

(Food = Love, you see)

While the crock pot has certainly proven its worth time and time again with soups & stews like crock pot tortilla soup, chili, or red pozole with pork, and other favorites like apple sauce and cheddar broccoli rice, it is also awesome at making easy enchiladas!

Enchiladas are a great one-pot meal, and can be made with any meat you like, or made vegetarian by using only beans, tofu, and/or cheese as the filling. This recipe adds a little spice to the meat mixture as well as using whole jalapenos for a kick. And I used regular old tomato sauce because I didn’t have any enchilada sauce.

So if you want to make enchiladas with no enchilada sauce, I got you.

Ingredients:

12 10 inch tortillas (I used flour, but you can use corn too)
1 boneless, skinless chicken breast, cooked & shredded
1 can refried beans
about 1 cup salsa
1/2 cup sliced jalapenos
about 1 cup shredded cheese

Step 1: Lay out your tortilla, and spread 1-2 tbsp of refried bean in the center. You can use regular canned beans of any kind as well.

Step 2: Put a layer of shredded chicken on top of the beans, as well as some hot salsa, shredded cheese, and a few sliced jalapenos.

Step 3: Wrap the tortillas up like a burrito, and layer in a sprayed crock pot. Once you have a bottom layer of 2-3, pour on a few tbsp tomato sauce. Then layer on a few more. Repeat until you use up all the tortillas.

Step 4: Sprinkle the top layer with a little more cheese and some more jalapeno slices, then set the crock pot on low for 4-6 hours.

They bake up perfectly, soft on the inside with a little bit of crisp, and just the right amount of heat.

[amd-zlrecipe-recipe:32]

Beverage, Healthy, Less than 5

Pearberry Margarita

August 11, 2015 BudgetEpicurean Leave a comment

As summer winds to a close and hot days continue, fruit trees are bursting with fruit. A neighbor has a pear tree and was kind enough to share some of the harvest. One can only eat so many pears before needing to find something new to do with them…

So why not blend it into a drink? I’m always looking for ways to sneak an extra serving of fruit and/or vegetables into just about anything. And a good way to hide healthy stuff is with liquor! If there’s tequila and sour mix, who care what else is in there right?

(But see if the people who try it don’t love your secret)

This recipe makes enough for 2 servings of about 5 ounces each. You can easily scale this up to make a pitcher full for a party. Also feel free to experiment with different types of berries or mixers to find the flavor combo you like best.

Ingredients:

1 large, very ripe pear
1/4 cup blueberry margarita mix (or 1/2 cup fresh berries)
2 oz tequila
2 oz sour mix
2 oz lime juice
Handful of ice

Step 1: If you want to and feel brave, you can peel the pear. I just threw the whole thing in, skin on. Cut it in half, then into quarters. Slice out the stem, seeds, and core. Put that in a blender.

Step 2: Add the liquids and tequila, and blend until the pear is completely mashed. Add the ice, and pulse or blend until it reaches your desired consistency.

If you have blueberry sugar, you can rim the glasses by first dipping them in water or lime juice, then rubbing the rims on a shallow plate covered in the sugar. (Or use normal sugar with a few drops of blue food coloring for the same effect.)

I don’t recommend this over ice unless you also strain it. Blended, the grittiness inherent to pears isn’t as noticeable. You could try this basic recipe with any number of fruits, but I recommend softer types (like pears, peaches, berries) over harder or mushy fruits (apples, bananas).

Salud!

Casseroles, Healthy, Main Dishes

Savory Vegan Bake

August 9, 2015 BudgetEpicurean Leave a comment

Sometimes, you just have no ideas in your head. You open the cupboards and refrigerator and sift through half-bags of random ingredients, cans you forgot you had, and sad wilted veggies. And then inspiration strikes!

This was one of those times.

I had half a bag of barley, as well as half a bag of black eyed peas. In the fridge, I had a few spears of asparagus, and half a small zucchini. I also had some cooked turkey, which seemed appropriate to add.

Ingredients:

1 cup zucchini slices
1 cup diced asparagus
1/2 cup greens (spinach, kale, mustard greens)
1/2 cup diced mushrooms
1 cup black-eyes peas (or other dried bean)
1 cup pearled barley
Salt, pepper, turmeric
2 1/2 cups water or broth
Optional: 1/2 cup cooked turkey

Step 1: In a pot on the stove, bring the water or broth to a boil. Add in the beans & barley, cover, and simmer for about 35-40 minutes. If they get dry, add more water as needed.

Step 2: In a pan, add all the diced veggies with a little water or oil, and cook on medium heat, covered, for 10-12 minutes. (If using ground turkey or beef, add and cook here)

Step 3: Once the peas & barley are softened, mix with the vegetables in a large baking pan. Add seasonings to your taste, I used garlic salt, black pepper & some turmeric (hence the yellow color). Bake at 350 for 15-20 minutes, until heated through. Serve & enjoy!

[amd-zlrecipe-recipe:31]

Breakfast, Healthy, Less than 5

Sausage & pepper quiche

August 6, 2015 BudgetEpicurean Leave a comment

This recipe is so simple, you can make it for one person or a dozen, using only a plastic cup & frying pan, or the fanciest of oven-safe cast iron cookware. I used one turkey sausage link and a few slices of bell pepper, plus bagged spinach. But feel free to use whatever veggies you have in the fridge, like onion, carrots, broccoli, etc.

Scale up by multiplying the ingredients list by however many people you are wanting to serve. You could also put bread in the bottom of an oven-safe pan and pour this over it to create a breakfast strata, or just scramble it all in a pan if you don’t have a stove-top-to-oven pan.

Ingredients:

1 sausage link
1/2 bell pepper, sliced
2 eggs
1/2 cup spinach
Salt & pepper
Optional: sprinkle of cheddar cheese

Step 1: In a frying pan or cast iron skillet, brown the sausage link. (You could also use a 1/4 cup of ground sausage or a patty). Cut the sausage into small bite sized pieces.

Step 2: Break the eggs into a bowl or cup. Scramble them well with a fork, until fluffy.

Step 3: In the skillet, using sausage oils, cook the peppers 5-6 minutes until softened, then add spinach. Cook just a few minutes, until wilted. Add the sausage back in and mix.

Step 4: Pour the scrambled eggs on top, and distribute evenly around the pan. Let cook on medium heat, for 7-8 minutes, until the eggs are halfway cooked.

If using, sprinkle on the cheddar cheese, and add the seasoning.

Step 5: Assuming you are using an oven-safe pan, put the entire pan into the oven (carefully!) on 350 F for 10 minutes to fully cook the eggs. Alternatives here are to scramble it, or make it into an omelet by flipping it in half.

Cut into pizza slices, and enjoy! This is a great brunch recipe, could be breakfast for dinner, and is even fast & easy enough to make for yourself on a weekday morning. Feel free to omit the sausage for a quick & delicious vegetarian breakfast as well.

[amd-zlrecipe-recipe:30]

Casseroles, Comfort food, Main Dishes

Pork Shepherd’s Pie

August 4, 2015 BudgetEpicurean Leave a comment

This is a super simple recipe I came up with when I had made pork chops and mashed potatoes, then had copious amounts of leftovers. It is so easy, and takes only 5-6 ingredients. To save even more time, you could use raw pork chunks, and store-bought mashed potatoes. If interested in other Shepherd’s Pie recipes, read my earlier posts.

Or even one step further, use dried potato flakes in the liquid. Then you will not have a top layer, but will cut down on steps. You can use whatever type of veggies you like, or not use them at all. I just like to try to stuff vegetables into anything and everything. Frozen mixed vegetables are a cheap and healthy way to pack in extra vitamins & filling fiber.

Ingredients:

2-3 small pork chops, diced
1 cup frozen mixed vegetables
1 can biscuit dough
1 1/2 cups mashed potatoes
1/2 cup milk
2-3 tbsp flour (or 2-3 tbsp potato flakes)

Step 1: If cooking the mashed potatoes, simple microwave on high 8-10 minutes, or cook in the oven at 350 for 15 minutes, until you can mash them with a fork. Cook the pork chops on medium heat in a skillet for 4-5 minutes, then turn and cook other side 2-3 minutes. Cut to make sure there is no pink inside.

Step 2: Spray an oven-safe baking pan, and layer in the veggies and the pork chops. It is best to thaw the veggies, or you will end up with extra-watery pie as they thaw.

Step 3: In a pan, combine the milk and flour. Heat until just simmering, and ensure all flour dissolves. You could also use cornstarch, or dried potato flakes. Or cream of potato soup.

Step 4: Pour the milk mixture over the veggies & pork.

Step 5: Cover in a layer of mashed potato. Season with salt, pepper, garlic, onion powder, paprika, anything you like. Spread out the raw biscuits on top of the potato layer.

Step 6: Bake in the oven at 350 for 20-25 minutes.

Healthy, Main Dishes, Sneaky Healthy, Vegan, Vegetarian

Quinoa & Bean Quesadilla

August 2, 2015 BudgetEpicurean Leave a comment

In the pursuit of creating meals which are both vegan and yet so delicious my total carnivore fiancee doesn’t even notice it’s vegan, you win some & you lose some.

This was a definite win.

The way I see it, it has all the things a quesadilla should: meaty fillings (‘meaty’ like you feel full after eating it, not actual meat; in this case beans & quinoa), gooey stick-together-ness (avocado), and lots of flavor (roasted peppers & spices). Warmed up for a crunchy exterior with soft goodness inside, this will make everyone happy regardless of dietary preference.

This makes 2 servings. And best of all, you sneak in almost a whole cup of veggies per serving! I won’t tell if you won’t.

Ingredients:

4 tortillas
1 cup cooked quinoa
1/2 cup bell pepper slices
1 avocado
1 cup cooked white beans
1/2 cup spinach
Cooking oil
Optional: nutritional yeast

Step 1: Cook your quinoa according to package. Likely you mix 1/2 cup quinoa with 1 cup water, bring to a boil, then cover & let sit 10 minutes. Fluff with a fork. Set up your station.

Step 2: If you have the time, caramelize your pepper pieces by heating in a frying pan over medium heat just until they begin to char. This brings out their innate sweetness. If not, raw pepper will work just as well, the finished product may be crunchier.

Step 3: On one tortilla, cut half the avocado, & spread it around. This acts like a paste to hold your quesadilla together. Layer on half the spinach, and season as you wish. (Basil, garlic salt, cilantro, lime…)

Step 4: On the other tortilla, layer the quinoa, beans (cooked according to directions, or from a can), peppers, and if using sprinkle on some nutritional yeast. It is not required, it just gives an extra ‘cheesy’ taste & you guessed it, nutrition. (You can also use dairy cheese if not vegan).

Step 5: Spray or grease a frying pan. Place the one tortilla on top of the other, carefully, and place in the pan. Fry for 4-5 minutes, until golden brown and crisp, then carefully flip the whole thing. Use two spatulas if you need to. Crisp the other side 4-5 minutes.

Cut with a knife or pizza roller, and enjoy! This baby is chock-full of good stuff, and creates a great taste & texture combo that really satisfies.

[amd-zlrecipe-recipe:29]

Finances, Less than 5, Main Dishes

Simple soy sauce chicken

July 30, 2015 BudgetEpicurean Leave a comment

This is a super simple recipe that I’ve used time and time again. It is great on its own, or as the base of a more complex sauce. Feel free to experiment with adding new ingredients as you become more sure of your own tastes and what flavors go well together. Ideas include: slices of lemon or orange, zest from citrus, lime juice, apple cider vinegar, fish sauce, thyme, parsley, oregano, tomato paste, pureed anchovies, olives, crushed nuts…

Chicken is also a great meat for those on a budget. Especially if you buy dark meat like drumsticks or thighs, these are often on sale for 0.99/pound or less. You can also use chicken leg quarters, which includes both drumsticks & thigh meat. My sister, who is in college now, also loves this quick, easy, always-delicious chicken. Pair with a veggie or two & a carb for a filling, frugal meal in under 20 minutes.

Ingredients:

2-4 pieces of chicken (thighs, drumsticks, or breasts all work)
1/4 cup soy sauce
2 tbsp diced garlic (or 3-4 cloves, chopped)
2 tbsp lemon juice or vinegar
Sprinkle of garlic salt or S&P

Step 1: In a frying pan, lay the chicken in a single layer. If using breasts, spray the pan or spread around 1 tbsp oil first. If using drumsticks or thighs, the chicken should release some of its own fat while it cooks so it won’t stick.

Step 2: In a small bowl, combine the soy sauce, garlic, and lemon juice. Mix well, and pour over the chicken.

Step 3: Bring the heat to medium, and cook, covered, for 10-12 minutes. Flip, and cook the other side for 5-7 minutes.

Step 4: Poke with a fork or cut a small slice in the thickest part. Once you’re sure there is no pink inside, your chicken is ready!

This chicken is especially good when paired with fried rice, but it works well with any grain (white/brown rice, quinoa, barley, couscous) or potato (mashed, baked, boiled). I love fresh asparagus & boil-in-bag edamame was on sale, which rounded out this meal nicely.

Administrative, Appetizers, Beverage, Comfort food, Informative, Review

Review: Three Sheets

July 28, 2015 BudgetEpicurean Leave a comment

Tucked away on Elm Street in New Haven is a tiny unassuming “friendly neighborhood gastropub” called Three Sheets.

It has gone through many changes over the years, under different names and different locations, but today it is a cozy, welcoming dive bar with a creative atmosphere. I had happened upon it during a ‘brunch and board games’ meeting. Always a fan of good food and new friends, I welcomed the opportunity to try some local flavor.

Open Monday to Thursday, 3 p.m. to 1 a.m.; Friday, 3 p.m. to 2 a.m.; Saturday, 11 a.m. to 2 a.m.; and Sunday, 11 a.m. to 1 a.m.

With typical dive-bar murkiness, this place was at once sketchy and friendly. Tattooed and pierced bartenders and servers abounded, and there were handfuls of clear regulars grouped around the bar and at tables, despite it being 1pm on a Saturday.

The menu behind the bar immediately intrigued me. With plenty of good old bar-eat standbys like burgers and wings, they also have a ton of creative and unique choices, such as “Stuffies”, fried pickles, “Koolickles”, and a Banh Mi. They also offer oodles of tasty sounding sauces and toppings for anything your heart desires, like smoked catsup, remoulade, yellow BBQ, or kimchi. Plus rotating chef’s and drinks specials.

This is my kind of place.

Their Facebook page has periodic updates about what bands are playing (always NO cover and 21+) and what the daily house specials are. They say: “the following items which are all made IN HOUSE. Smoked clams, chicken pastrami, ham, bacon and pulled pork. Our jalapeno poppers are slow roasted and hand stuffed. We pickle our own vegetables and eggs. Our beef, breads, and clams are locally sourced… Oh, did I mention hand rolled sushi?”

Yes please.

I had to start the night (afternoon?) with a local craft beer. The bartender suggested Two Roads Hefeweizen, made right here in Stratford CT.

The No Limits Hefeweizen was a nice, fruity wheat beer, perfectly refreshing for a hot summer day. I enjoyed the can, and the fact that they gave me a chilled glass to go along with it. I had tasted the Two Roads “Road Jam” previously as well, and it is even more powerfully berry flavored.

However, the “Lil Heaven IPA” is the opposite of my taste preferences, and I ended up tossing out half a six-pack because I just couldn’t drink it. Those who like extremely bitter beers would totally love this type. All the same, this brand is a great New England brewery, and I will keep trying their beers as long as I’m here.

The front area is the bar, right next to a cozy room containing several tables & chairs, and a tiny elevated stage area. I have not attended any free concerts here yet, but it is now on my New Haven to-do list. We played several games with a group of about 20, with multiple games on-going simultaneously.

Through the hallway, you are led to a back room with more seating, a food-order area leading to the kitchen, pool tables, and a large chalkboard wall. There is plenty of chalk provided to indulge your creative side. I believe there is a back door, but we did not investigate if there was a porch area or not.

It has that ‘dirty’ in a ‘gritty dive-bar’ way, but was well-kept. From what I could see through the kitchen window, everything was in fact being freshly prepared in house. Speaking of food…

While there were many tempting items on the menu, the Beet Reuben in particular called to me. Roasted beet slices on whole grain rye bread (which I believe is from another CT local, the tasty bread experts WholeG Bakery), with kimchi, thousand island dressing & Swiss cheese. I’m not a huge fan of swiss or 1000 island, but they are requisite for a proper reuben. And I adore kimchi.

BEET REUBEN $10

roasted beets sliced and served on whole g rye bread with kimchi, thousand island, and swiss.

The bartender took my order and told me ‘ok it will be out in a few minutes’. I don’t know if they are all just that good, or I got lucky & it was a slow day. But I sat down, played some games, and as I was halfway through enjoying my hefeweizen another waitress magically appeared and handed me a steaming plate.

The bread was perfectly crispy, everything was exactly the right temperature. The spicy kimchi mixed with the creamy tang of the thousand island, the sliced beets were soft and sweet like candy, and the whole thing made me look at Ruebens in a whole new light. I don’t think the usual roast beef & coleslaw combo will have quite the same magic anymore.

The fries were also the right amount of salty, and were so good that even though my fiance hadn’t wanted to order any food, after he tried one, he ended up eating almost the whole order! If I’d been more hungry, or not completely enthralled with my sandwich, I would have gotten a second order. As it was, this sandwich was more than enough to satisfy, and I had to stuff down the last bite. It was totally worth it.

All in all, this is a cute little gem that during the day is tame enough to bring the kids, but has it’s rough side too. The food prices vary in affordability, but are reasonable given the taste standard and the portion sizes. With entertainment, public events all the time, great drink specials and killer food, this is a gastropub I’d be happy to re-visit again and again.

Taste: 8.5
Atmosphere: 7
Value: 7

Resources & Further Reading:

New Haven Register Review
Three Sheets Website
Their Facebook Page

Address: 372 Elm St, New Haven, CT 06511

Phone:(475) 202-6909

Budget Epicurean

Fried Green Tomatoes with Basil Mayo Sauce

Beef Heart & Zucchini Stir Fry

Crock Pot Chicken Enchiladas

Pearberry Margarita

Savory Vegan Bake

Sausage & pepper quiche

Pork Shepherd’s Pie

Quinoa & Bean Quesadilla

Simple soy sauce chicken

Review: Three Sheets

The fusion of food, fun, frugality, and curiosity.