EGP Oceanside

AKA the place that houses one of my favorite burgers (in very close competition to Druther’s in Saratoga and Hodad’s in San Diego- we can talk about these places at a later date).  

I took my boyfriend to Eats for his 25th birthday- yeah, his “quarter life crisis” as he calls it. What better way to ring in 25 than with beer and some bangin’ food? Can you think of anything better?… Me neither. 

Eats Gastropub (EGP) is located in Oceanside, New York. I always walk through the back, and I have to be honest when I say I’ve never seen the front bar. However, there are two bars in the back, one in a cute little sunroom with tables, and one outside for summer festivities. I made a mental note this time around to go back in the summer. We sat in the sunroom this time and sipped on some sour drafts in the sunlight. It was niiiice. 

The menu has some delicious and unique items. We got the Philly cheesesteak egg rolls and the Black Pearls to start. Black Pearls are their mussel specials that they change daily. This time around they were simmered with bacon, green and red peppers, and sundried tomatoes, served with some pita in a savory broth. The egg rolls were crispy and so cheesy. You can’t go wrong. 

The menu has a whole section dedicated to “Phat Bastards” which are essentially triple+ decker sandwiches and burgers. They have meat stuffed between TWO grilled cheese sandwiches… 

“Get in my belly.” Thanks fat bastard for the very non-ironic and fitting quote. 

My boyfriend (let’s call him Ricky) got the Surf n’ Turf. It’s a double burger (meat ground on the premise) with BBQ shrimp with cheese fondue and a brioche bun. I don’t know why, but I didn’t expect his burger to be SO big. I’ll show you what I mean. 


Now, if that’s not enough beautiful eye candy, lemme tell y’all about one of my favorite burgers. It’s called the Eat Burger and it is amazing. It has tomato jam, bacon jam, white cheddar, cheese fondue, and crispy onions all served up on a beautiful pretzel roll. Are you drooling yet? I am. The cheese makes it incredibly savory to taste, with the jam creating a salty and acidic balance. The onions add some texture and the meat was perfectly as close to rare as they could make it without killing me. I tend to live life on the edge. 


So check out EGP and tell me what you think! I’m open for challenges on my favorite burger, but ya definitely have to try this one. 

Friday Night Eats

Let me just start off by saying that I saw Alton Brown Live last night. Yes, the Alton Brown- creator of the Astropop and cocktail slushies (with gin, sweet vermouth, and cough syrup), singer, songwriter, guitar player, converse wearing’ comedian, and host of Cutthroat Kitchen and Good Eats. Check out his show, Eat Your Science! You’ll leave with a basket full of knowledge and probably a few stitches in your side from laughing. You’ll also start saying “food for thought” a lot the next day… Or maybe that’s just me. Moving on…

My inspiration for tonight’s dinner came from Alton Brown and this little burger joint called Smashburger. Alton Brown, proclaimed Food God (Vote for him in November), spoke a whole lot about chicken thighs.

“Who doesn’t like chicken thighs?!”- Alton Brown and everyone else in the world.

At Smashburger, I got a chicken, spinach and goat cheese sandwich, and their smashfries. Smash fries have rosemary, olive oil, and garlic on them. Why I never thought to put rosemary and garlic on my fries in an Italian household in beyond me. Kudos to Smashburger.

 

As we were coming home, I bored my friend with the ideas running through my head for what would be tonight’s dinner. I call this one Chicken, Spin-Smash, & Potatoes. Not the best name, but can’t fault me for trying, right?
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Chicken, Spin-Smash, & Potatoes

What You Need

-6 Chicken Thighs (Skin On)
– Fresh Rosemary
– Granulated Garlic Powder
– Sea Salt & Pepper
– Dried Basil
– Spinach Leaves (I used one bundle for two people)
– 1 tablespoon flour
– 1/3 cup lemon juice
– 1 cup vegetable stock
– 5 Potatoes (for two people, with leftovers!)
– Crumbled Blue Cheese
– 1/2 a stick of butter
– 1/2 cup of the milk of your choice

What You Do

Preheat oven to 375°

Take chicken thighs from the packaging and wash them. Then place them in an aluminum baking pan skin side up, bone side down. Chop 2-3 sprigs of fresh rosemary and sprinkle over chicken. Sprinkle garlic powder (to taste), sea salt, pepper, and basil on the top.
Place in the oven. Bake for 45-50 minutes. Then flip and bake for 20 more minutes. How easy!

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Place a pot of water up to boil. Prepare your potatoes. Wash them, and then peel. Dice them evenly and place into boiling water. Give a quick stir, and sprinkle in some salt.

While your potatoes are boiling, start the spinach. Clean in a colander and shred. Put the vegetable broth in a pan, heat for 2 minutes, then add spinach and stir to coat. In about 5 minutes, add lemon juice and 4 sprigs of rosemary (I used more because I love lemon, it’s really up to you). When the spinach is wilted, gradually add the flour and stir. You will be left with a creamy spinach, lemony delight.

 

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You’ll know the potatoes are done when you can successfully put a fork through them without any resistance. You can then strain them, and add them back into the pot. Add the butter and, using a masher, mash and stir until butter is melted. Add your milk and stir until incorporated. Then, add 1/2-1 cup of the crumbled blue cheese. Taste, add more if needed.

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Once your chicken skins are crispy, take them out of the oven. You now have a smashing meal on your hands (think Nigel Thornberry, and maybe Smashburger, too).

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The Finished Product!

Life Hack: Peel the potatoes over a garbage can- it makes for less of a mess!