No need to send me your suggestions at The Home Depot, the kitchen sink I’m in search for wont wash dishes. In fact, the only purpose this kitchen sink serves is to be filled with delicious dessert from Jaxson’s Ice cream Parlour and Restaurant in Hollywood.

The "Kitchen Sink" from Beaches and Cream in Orlando, FL.

There are a number of restaurants nation-wide that serve ice cream in a sink. Jahn’s Ice Cream Parlor in New York is one of them. The San Francisco Creamery Co. is another. Even Disney World’s Beaches and Cream in Orlando serves the ice cream-filled appliance.

And here we are, kids, we’ve got the sunshine, the ocean, and our very own ice cream parlor that can feed us everything and the kitchen sink. No need for us to travel outside of our beautiful South Florida bubble for an opportunity to dive into a sink. Custom made for parties of four, six or eight (sorry, no individuals can take on this sucker alone, house rules!) and the bigger the group, the bigger the sink. For $12.75 a person, each participant gets to pick a flavor out of more than 60 homemade choices. In goes bananas, whipped cream, nuts, cherries, pineapple, strawberries, random chocolate concoctions, whatever other toppings are around, and, of course, a couple of spoons.

The only problem is, I’ve never actually had it. Ice cream? Yes. Endless amounts of hot fudge? Of course. A kitchen sink at Jaxson’s? …I feel so… deprived.

So to start off October right, I will make a personal goal to get to Jaxson’s before November begins. As your President, I promise to report back with details. Anyone interested in joining in the festivities? Email me at dori@fatkidsclub.com

I can count on one hand the things that are better than food. One of them is free food. Last week, Tilson Communications so graciously invited yours truly to the 152nd store opening of Bonefish Grill in Plantation. It was my first time entering a Bonefish Grill (shocking, I know), and believe me, I was not disappointed. In fact, I liked it so much I took it upon myself to build you your next Bonefish Grill menu selection, from appetizers all the way to dessert, so you can experience the greatness for yourself.

Bang Bang Shrimp. It's just amazing. That is all.

Appetizer: Bang Bang Shrimp

Yes, they are everything they are cracked up to be. Seven ounces of lightly breaded shrimp tossed in a homemade spicy cream sauce, the Bang Bang Shrimp has heat without making you gulp for air (or water). Not overcooked, not over-spiced, and definitely not over-powering, I would probably order this for an appetizer and an entrée, it is that good.

Fun fact: The employees at Bonefish Grill say that the spiciness changes with the seasons. During the hotter months, the spicier the sauce gets.

Cocktail: Ocean Trust Martini

It’s like saving a sea turtle every time you drink! Every time you purchase an Ocean Trust Martini – made with Absolut Citron vodka combined with freshly muddled mango and orange – $1 goes to the Ocean Trust Foundation. The year-old project donates money from all stores nationwide. In case you needed a deciding factor in drink ordering, take into consideration our loving ocean. Not only is the drink fantastic, but you’re also saving our ocean’s living beings. Good for you!

Dinner: Fontina Chop with Mashed Potatoes

Skip the apple sauce, Peter Brady, I’m a meat-and-potatoes kinda girl, and this chop is no exception. A tender boneless pork chop doused with fontina cheese, garlic, prosciutto, a mushroom marsala wine sauce and served with garlic mashed potatoes. Sorry, Alice, you can keep your homemade chops. Even General Manager Joe DeCaro says the meal is “one of [his] favorites” on the menu.

“We offer such a variety of seafood and that’s great, but people don’t always realize that the pork chops are delicious,” DeCaro says, who has been at Bonefish Grill for more than three years. That they are, Joe — that they are.

The gluten-free Macadamia-nut Brownie. Have I ever steered you wrong?

Dessert and After-Dinner Drink: Macadamia-nut Brownie and Espresso Martini

If you’ve been keeping up with my blog, you know my stance on desserts with nuts. Yes, I’ll say it again: I’m not a fan of brownies any other way than plain. So when the plate sat in front of me with nut-filled brownies, ice cream, whipped cream and raspberry sauce, it took me a minute to find a starting point. But since I’m in no place to judge a dessert by its nuts, I eventually started. The thing is, I didn’t really stop. Even with nuts, the brownie was moist, rich, and (thankfully!) not over-cooked, which is something I encounter a lot with restaurant brownies.

To make you feel better about yourself, the brownie is actually a flourless, gluten-free dessert. If you ignore the ice cream, whipped cream and raspberry sauce, the brownie itself may actually be good for you. Check out the rest of their gluten-free menu.

To make up for it, you can drink the amazing espresso martini. Made with Svedka Vanilla Vodka, Kahlua, crème de cacao, and made-to-order espresso, the dessert martini is the perfect ending to a great meal. Since it doesn’t carry the foam of a cappuccino or the heaviness of milk from a latté, it’s actually pretty light in taste… but that could just be from the vodka.

Still skeptical about Bonefish Grill? Check out the menu of the new Plantation location.

Don’t forget to follow Bonefish Grill on Twitter for up-to-date specials for your location, as well as reviews, news, and new menu features.

*Editor’s Note: This post was originally published on August 25, 2009 on worstpizza.com

Half-pepperoni, half-meatball pizza at Authentic Booklyn Pizza in Boca Raton

All good things come out of Brooklyn, don’t they? The Dodgers, my Grandma, and damn good pizza.

And eventually, all good things that come out of Brooklyn migrate somewhere else. The Dodgers went to Los Angeles, my Grandma went to Century Village, and Authentic Brooklyn Pizza came to Boca Raton.

Located just east of Interstate 95 on Palmetto Park Rd., Authentic Brooklyn Pizza (ABP) currently resides in a building that doesn’t even house its very title. Under the sign “Mario the Baker” – the name of the previous tenants – ABP is still getting settled in nearly three months after opening. They don’t need that much work, really, because the sign will eventually change. But the pizza – the pizza should stay exactly the way it is.

During my recent visit, I had the luxury of eating the pepperoni pie. Large slices of salty pepperoni with a light, slightly crunchy, thin crust. If I had more room in my stomach, I would have eaten more. That pizza was amazing.

Since I’m not a big fan of inordinate amounts of sauce, I’m glad Tony the manager isn’t, either. A very little amount of sauce – what some of the other pizza eaters considered too little – was absolutely perfect for me. My theory is this: if there’s too much sauce, then there isn’t enough pizza. This pie had a great balance of all ingredients.

Me and my other pizza-eaters that day had the opportunity to try to meatball pizza as well. Sort of like a meatball sub (but less sauce, thankfully), the pizza had sliced meatballs that were the same size as the large pepperoni pizza. They were a little spicy, but I actually thought that’s what made the pizza so tasty.

I give Authentic Brooklyn Pizza 7 out of 8 slices. Maybe if they get their name on their restaurant, I can reconsider my rating.

Sliced beef brisket

One of the most enjoyable parts of my religion is the amount of holidays we have. While some people avoid family get-togethers at most, if not all costs, I embrace them. Let’s be honest, it’s not really because I want to see my family, it’s because I want to eat my Grandma’s delicious brisket.

Surprisingly, she wasn’t born with the amazing talent of making the meal. Every few months, she likes to tell me how she wasn’t always the famed and respected cook I make her come out to be… and with good reason.

“When I married your Grandfather [in 1953], I couldn’t even boil water,” she tells me. “I would burn rice. I would burn everything. It took me awhile to get the hang of things.”

I’m glad I wasn’t around for the bad parts, because the good ones taste so much better. Other brisket recipes has been attempted, but never replicated to the level of this one. It stands as the family favorite, and always has.

I’m surprised she was so giving of the recipe. But for the love of Jewish fat kids everywhere (and with Rosh Hashanah starting on Friday night), she knew it was for a good cause.

Grandma’s delicious Brisket

Serving size: 10-12

8-10 lbs of beef brisket
3 large onions, sliced
5 lbs of potatoes, halved
1 lb carrots, cut into thirds
3-4 cloves of crushed garlic
1 pkg of Lipton onion soup (2 pkg per box)
1 cup of ketchup (approx)
½ bottle of Manischewitz Concord Grape Wine
2 tablespoons of Kosher salt
1 teaspoon fresh ground pepper
1 15 oz can beef broth
Water

Preheat oven to 350 degrees.

Place sliced onions and crushed garlic evenly on the bottom of large roasting pan. Place meat on top of onions and garlic. Sprinkle meat with salt and pepper, then sprinkle the onion soup mix over the meat. Spread ketchup on top of the meat. Pour beef broth and wine over everything, and then add water to completely submerge meat (amount of water varies on the meat. Use however much necessary to completely submerge the meat). Cover the pan with lid or foil and roast for two hours UNTOUCHED. LEAVE IT ALONE. Watching the NCIS marathon or something…

After two hours, remove from oven and put meat on cutting board. Let it rest for 30 minutes. Slice the meat approximately 1/8-inch thick (or to your preference) and return to roasting pan. Add the potatoes and carrots and roast for one hour covered. Now back to that marathon…

Remove, put in a container, and refrigerate overnight. Yes, overnight. Why? Because it always tastes better on Day 2 (no really, trust me on this one). On Day 2, pour all ingredients in roasting pan and heat at 350 degrees for one hour.

In South Florida, we have only two weather-related seasons: hurricane and non-hurricane. Because of this, we devote ourselves to other seasons. Case and point: football.

My previous experience in bars and restaurants has taught me that football is synonymous with two things: wings and beer. Personally, I don’t need the beer. But I do, in fact, love the wings. Luckily for us South Floridians, we all have many, many options for both.

So, for the good of the economy, take advantage of these specials throughout the season.

All season specials are for both college and professional games.

Duffy’s Sports Grill

Being a predominately Palm Beach County restaurant and bar, Duffy’s is slowly moving south with the Deerfield and newly-opened Plantation locations. With 20 stores spreading across the two counties, most Duffy’s locations support the home team Miami Dolphins. The Boca store says they cater to many New York Giants and New York Jets fans, as well as some Washington Redskins regulars.

• $7.99 domestic pitchers
• $2 beer of the month (it’s currently Blue Moon during September)
• 5-for-$9 domestic buckets
• $9.99 “touchdown” combo plate: ¼ rack ribs, chicken fingers and shrimp platter
• Happy Hour is always 4-7 p.m. and 9-cl with 2-4-1 on everything except shots and pitchers. This special includes premiums, top shelf liquors, and multi-liquor mixed drinks.

For daily specials on food, drinks, and how to become a MVP cardholder, follow Duffy’s on Twitter.

Bru’s Room Wings ‘n Things

It’s been 25 years since Buffalo native Eddie Hauck opened his first Bru’s Room in Fort Lauderdale, and seven locations later, they are one of my favorite places for wings. (Attempt to read their history here). Their recent opening in Coconut Creek has been a prime spot for some of my sports-related ventures, including a few UFC fights. With half a dozen jumbo-sized TV’s inside and out, along with two jumbo-sized bars, convenience isn’t just in the look, it’s in the drink specials, too.

Most locations have a mix of fans from all teams, but the Pompano location says they are “Gator central.”

• $3 Heineken, Heineken Light, Dos Equis, and Amstel Light
• $2 domestic drafts and domestic longnecks
• $5 Skyy vodka doubles, Bru’s spiced rum doubles and (get this) Long Island Iced Teas. (Hi, immediately drunk, party of one).
• No one at the Deerfield location could tell me about food discounts, but they have “daily food specials that also go on through the season.”

Quarterdeck Restaurant

With the Fort Lauderdale Cordova location being the first of now seven locations, it stands as the oldest QDeck – at 60 years young! – for your football viewing pleasure. With Broward and Palm Beach County locations, the original Quarterdeck plays host to Cincinnati Bengals and Philadelphia Eagles fans alike. Rest assured, though, the home team “gets the speakers,” that is – VIP TV viewing and listening for you Miami Dolphins fans while the others get to follow the closed captioning.

• Free pitcher of 60 oz beer of Bud Light or Bud Select with purchase of two meals http://twitpic.com/fzfpj
• Take-Out only special: $5 ½ rack of ribs; $5 BBQ chickens; $24.99 for 50 wings
• Silly side note: free cappuccino on Wednesdays at Ft. Lauderdale Las Olas location
• Their daily food specials mean they don’t really need to have season specials, since you can get a full rack of baby back ribs for $9.99 during your Sunday venture.

For more daily specials and up-to-date news on the restaurant, follow them on Twitter.

Check back throughout the season for more restaurant, bar and homemade specials.

At times I wonder if I was born into the wrong family. Normal white Jewish girls do not eat as much Hispanic food as I do. I think black beans and rice are delicious, plantains are fabulous and, to be honest, I can comfortably eat guacamole 3-4 times a week. Sickness? Probably. But it tastes so damn good.

I’m picky when it comes to guacamole, because it’s one of those “no one makes it like I do” type of dishes. Don’t get me wrong, I love other people’s food, but I’m serious about guacamole, and I trust very few people beside myself.

In my recipe, you’ll notice a few things different about it from others. First off, I require Hass avocados. I’ve experimented with the Florida version, and the taste is just… not up to par. This guy knows what I’m talkin’ about. Even if you have to shell out an extra 47 cents, the taste is worth it.

Secondly, the amount of garlic is, well, a lot. My family can eat an inordinate amount of garlic that we don’t notice the breath difference because we all smell the same. If you want more, add more, but I would start with the minimum requirement and gradually add as you go along. Also, try a little garlic powder, if necessary.

Thirdly, the use of chunky salsa as opposed to tomatoes is paramount. I wouldn’t recommend it if I didn’t think it was completely necessary. Along with that, there is the call for ground red pepper. That’s your decision, depending on how much heat you can take. The burn from the garlic may be just enough for you to handle…. Wuss…

Serving size: 4*

• 3 Hass avocados
• ½ medium onion, chopped
• 3-4 medium garlic cloves, minced or grated.
• 2 tablespoons of chunky salsa (we use Picante)
• 2 healthy pinches of dried cilantro
• Salt and pepper to taste.
• Ground red pepper to taste.
• Juice of half a lime

Mash avocados (I use the potato masher, and then I bust out the mixer. Trust me, it’s awesome). Combine all ingredients. Refrigerate for at least one hour before serving.

*I say “4” because that’s what feeds normal-sized appetites. To be perfectly honest, this could be my entire dinner…. That’s not weird, is it?

Think my recipe is nonsense? What do you put in your guacamole? Share with the group in the comments.