DIY: Uncle Julio's Pineapple Bacon Guac Recipe
3 minutes ago
Some of you demanded to know what was going on with the elusive chef Peter Chang ever since we posted this weekend’s event notification of his new restaurant venture, Peter Chang’s. Currently parked at the new digs getting it all ready and firing, Chang and company are finally slated to open his namesake eatery off Powers Ferry Road. But some of you are skeptical about this restaurant actually being his place (at least for the long term), and naturally I don’t blame you.
Last night, I pulled some uncooked shrimp out of the refrigerator for dinner and had no idea what to do with it. I ran through a medley of ideas that I thought would be relatively fun. Shrimp and grits came to my mind, but I lacked ingredients at home that would have comprised my ideal version. It was also chilly outside here in Atlanta, and I had no desire to run to the store.
After a recent lunch outing at Swapna Indian Cuisine off of Cobb Parkway, I decided to try one of their triangles of sweet paan ($2.50) sitting by the cashier. Paan was a tough subject to research. Mainly because I couldn’t figure out the majority of the ingredients in Swapna’s version other than coconut shavings, which were pretty obvious.