2 Quick Recommendations for Asheville, NC

We spent a nice long weekend in Asheville and tried a few new places. I don't have time for a full review, but I have to recommend 2 places you MUST try when in Asheville.

For a weekday lunch (between 11am-4pm), 12 Bones Smokehouse cannot be missed. Our friend, the great Dr. K. Frazier, recommended it to us and now we're hooked! If you like any kind of BBQ (ribs, chicken, beef, turkey and pork - with a variety of sauces - blueberry chipotle, vinegar, mustard or tomato based) and 'southern sides' (collards, bread pudding, jalapeño grits, mac&cheese, mashed sweet 'taters, etc) you'll find something not only to eat, but to crave for DAYS to come!

You may find a line formed outside their door (in the River Arts District, next the the French Broad River), but do not despair, once you smell the delights you'll be fine waiting in line. Remember, they are ONLY open Monday-Friday so make it a long weekend to Asheville and enjoy some AMAZING BBQ!


(my plate, which I finished! - pulled pork sandwich, collards & bread pudding and ice tea - Paul had the smoked beef brisket with jalapeño grits, tomatoes & okra and a generous slice of cornbread - with key lime pie for dessert)

For a more intimate and upscale setting, dinner at Fig (also a recommendation from Dr. Frazier) was perfect. After checking out the menu, we could not miss it (duck is Paul's favorite). I highly recommend securing a reservation as it is small, bistro setting with a bar but no space to "wait". The service was refreshingly helpful, prompt, but not overbearing. Our server was happy to make wine recommendations and helped us choose a decedent chocolate dessert (they also have an intriguing celery tart).

Paul had the duck (of course) which was cooked to perfection. It was served with winter vegetables. He started off his meal with the Chef's creation of the day, "eggs with toast." Sounds simple right? Well, the eggs were whipped into a airy mousse with chives and luxurious truffle oil and small croutons. WOW. I wish I had gotten the same thing! I began my dinner with a white bean soup - which was delicious by all accounts - but after trying one bite of Paul's I felt a bit remorseful! My dinner was the pork filet (tenderloin) over a bed of whipped sweet potatoes. Super yummy!

Hmmm, that was quite a bit longer than I anticipated, but I had to share our 2 favorite meals in Asheville!

Blueberries & Ice cream

It is an odd time of year to eat fresh blueberries, but thankfully Chile is in the midst of their warm growing season so you can enjoy! They are such a delight to eat on a cold, dreary winter day.

Paul discovered this tasty combo while working out in Kansas City, MO. Apparently they really love their pico di gallo, avocados and blueberries in ice cream out there.



1 package fresh blue berries
vanilla ice cream (lactose free for people like me - props my sweet husband who went out of his way to get it!)
1 bottle of blueberry/berry wine* (optional)
2 bowls
2 spoons (because you won't want to share!)

Scoop desired amount of ice cream into each bowl. Liberally top with fresh blue berries. Add splash of berry wine and enjoy!

*We used Chatham Hill's Blackberry wine since it was what we had on hand. If you're in the Triangle area, check out Chatham Hill near the RDU Airport. Their wines are wonderful!

Grilled Tuscan Tuna

This recipe came from Rachel Ray's 2nd 30 Minute Meals book. We make it throughout the year either on the charcoal grill outside or on our cast iron grill pan on the stove. During the summer I grow our own Italian flat leaf parsley and we have fresh rosemary year round. Our most recent version was placing the grilled tuna steaks on a bed of baby romaine lettuce with artichoke hearts, red onion and a drizzle of dressing. YUM(O).



4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning (Montreal)
Extra-virgin olive oil, for cooking

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices.

Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

Grill tuna steaks 6 minutes on each side for medium well, 4 minutes on each side for medium (pink) or 2-3 minutes for rare (our favorite).

Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.



Serve with a nice Pinot Noir (we enjoyed Edna Valley 2006 [CA]) over salad greens or with garlic- parmaesan smashed potatoes and steamed veggies.