Midtown Market is a little bit of local food, some natural and organic produce and groceries, specialty cheeses, ethnic ingredients, and high-quality fish and meat, along with a selection of gluten-free, grass-fed, and nongenetically modified products.
Andy Carloss cooked up this part-grocery, part-gourmet carryout business in his native Paducah, based on a vision he had while he lived in Boston, Massachusetts.
Carloss frequented small markets for groceries that met his “foodie” expectations. The small neighborhood stores caught his imagination.
He opened Midtown Market in 2012, offering groceries and ready-to-eat foods, including sandwiches and soups at lunch and different hot items for dinner, including meat loaf, lasagna, pan-seared chicken, and, every Wednesday, chicken and dumplings.
Paducah native and culinary school graduate Jessi Donaldson runs the kitchen, plans the changing selections, and devises the tempting and intriguing sandwich combinations. For example, the Wild West BLT combines roasted red pepper and avocado with the more conventional BLT, often using bacon from Broadbent’s in Cadiz that Donaldson spices up, local lettuce and tomatoes in season, and bread from Kirchhoff’s Bakery down the street.
Midtown Market, 3000 Broadway St. in Paducah, is open Monday through Saturday 8 a.m.-7 p.m. and Sunday 10 a.m.-6 p.m. For more information call (270) 444-3996 or go to www.paducahmidtownmarket.com.
Midtown Market’s Quinoa Salad
1 lb quinoa
1/2 C diced red onion
1 cucumber, diced
1/2 C diced red pepper
1 C garbanzo beans
2 carrots, diced
1/2 bunch cilantro, finely chopped
1 C Italian dressing
Salt and pepper to taste
1/2 C lemon juice
1 Tbsp Dijon mustard
1 clove garlic, minced
2 tsp sugar
1/2 tsp crushed red pepper flakes
1 C extra virgin olive oil
2 Tbsp fresh, finely chopped basil
2 Tbsp fresh, finely chopped oregano
2 tsp fresh, finely chopped marjoram
1 tsp salt
1/2 tsp pepper
Rinse quinoa in a fine mesh strainer. Stir it into cold water in a saucepan, bring to a boil, then turn down heat to medium and cover. Cook until tender, about 20 minutes. Drain under cold water in the same fine mesh strainer and cool.
To make salad dressing, combine lemon juice, mustard, garlic, sugar, and red pepper flakes in a food processor. While processor is running, slowly stream in olive oil. Mix in fresh herbs. Season to taste with salt and pepper. This can be made ahead and kept refrigerated.
In a mixing bowl, toss quinoa, vegetables, and cilantro. Stir in Italian dressing. Season to taste with salt and pepper. Serves 10.
Super Bowl Wings
Recipe by Sarah Fritschner
4 lbs chicken wings
2 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp minced garlic
1 tsp salt
1 1/2 tsp Sriracha or other hot pepper sauce
In a large bowl or zipper-style plastic bag, combine the wings, oil, soy sauce, garlic, salt, and Sriracha. Marinate overnight in the refrigerator, or cook them right away. Heat the oven to 425°. Arrange the wings in a single layer on a shallow baking sheet. Bake 25 minutes. Wings should be a dark golden color. If they aren’t, broil them a few minutes. Serves 8 as a snack.
DIPPING SAUCE: Combine 1/4 cup each sugar, soy sauce, and water. Stir to dissolve sugar. Add 2 tablespoons vinegar, juice of 1/2 lime, 3 or 4 minced garlic cloves, and 1 teaspoon crushed red pepper. Stir or shake to combine ingredients.
SARAH FRITSCHNER coordinates Louisville Farm to Table, a program bringing more Kentucky-grown food into local homes, restaurants, and institutions.