Not So Tasty Chicken

Sure it was an easy recipe - but the chicken was not so tasty; perhaps because I'm not a huge fan of sesame to begin with. A redeeming factor was the bok choy recipe - very delicious. And I actually de-seeded the jalapeno this time.

Sesame Chicken With Gingery Bok Choy

Serves 4 Hands-On Time: 25m Total Time: 25m

Ingredients

• 2 large egg whites
• 1/4 cup sesame seeds
• 1/4 cup plus 1 teaspoon cornstarch
• kosher salt and black pepper
• 8 small chicken cutlets (1 1/4 pounds total)
• 4 tablespoons canola oil
• 1/4 cup low-sodium soy sauce
• 1 tablespoon grated fresh ginger
• 2 teaspoons sugar
• 6 heads baby bok choy (about 1 pound), quartered
• 1 jalapeno (preferably red), sliced (seeded for less heat, if desired)

Directions

1. In a bowl, whisk together the egg whites, sesame seeds, ¼ cup of the cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Dip the chicken in the batter and shake off the excess.
2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side; transfer to a plate. Repeat with 1 tablespoon of the remaining oil and the remaining chicken.
3. In a small bowl, combine the soy sauce, ginger, sugar, 1 tablespoon water, and the remaining teaspoon of cornstarch.
4. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the bok choy and cook, turning, until just beginning to soften, 1 to 2 minutes. Add the soy sauce mixture and jalapeño and cook until the liquid has thickened slightly and the bok choy is tender, 3 to 4 minutes. Serve with the chicken.

 

Whoa Nelly We've Got A Hot One!

This is a great recipe - it's super fast and the flavors are great, especially if you like spicy. Just be sure to de-seed the pepper - and I would even stick to one. I was sweating and Linds couldn't even finish it. Sure I grabbed Serrano peppers instead of Jalapenos...

Recipe From: Real Simple
Serves 4

Hands-on Time: 15m
Total Time: 25m

Ingredients

* 1 pound spaghetti or fettuccine
* 3 tablespoons olive oil
* zest and juice of 2 lemons
* 3 garlic cloves, thinly sliced
* 2 jalapeno peppers, seeded and thinly sliced
* 1 1/2 cups frozen peas, thawed
* 1 teaspoon kosher salt
* 1/8 teaspoon freshly ground pepper
* 1/3 cup freshly grated Parmesan (optional)

Directions

1. Bring a pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.

2. Heat 2 tablespoons of the oil in a large sauté pan over medium-low heat. Add the lemon zest, garlic, and jalapeños and cook until lightly browned, 4 to 5 minutes. Add the pasta, lemon juice, peas, salt, pepper, and remaining oil and cook until heated through, 3 to 4 minutes. Add the Parmesan, if desired, toss well, and serve.

Tip

If you don't have fresh jalapeño peppers, you can use canned jalapeños, or substitute 1/2 teaspoon of red pepper flakes for every 2 jalapeños.

Dinner: Salmon with Dijon Dill

So for new years one of my strategies is to get back into cooking. I get so busy that I've sidelined one of my favorite hobbies for about a year - opting for the same Subway sandwich (Turkey on Honey Oat) or whatever I can slap together from the pantry and run, or worse - depend on the pub. Not that I have anything against the pub - their food is actually really good - but it's killing my waistline. So Linds and I are reinstating the menu board, the chalkboard in our kitchen where we list the weeks menu and take turns cooking. Who knows, maybe we'll even get back into our Sunday night traditional "hearth dinners!"

Last night for dinner I busted out one of my favorite recipes: Salmon with Dijon Dill Sauce over a bed of garlic sauteed spinach and a side of broccoli rice and for dessert Linds made Peach Jello Parfait. The recipe for the Salmon I got from Real Simple (below). The spinach is super easy, just saute raw spinach in a pan with a little garlic powder and extra virgin olive oil until its soft. And I cheated with the rice - it's from Target's knock off version of Rice-a-roni. But it was really good and I was short on time. Linds said she got the parfait recipe right off the jello box. The perk with that is it works out to be a whopping 40 calories and served in a little wine glass it was perfect. 

Salmon with Dijon Dill Sauce
Ingredients:

• 4 6-ounce salmon fillets, skin removed
  
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, cold
• 1 small shallot, finely chopped
• 1/2 cup white wine
• 1 tablespoon Dijon mustard
• 2 tablespoons roughly chopped fresh dill, plus more for garnishing
• 1/8 teaspoon black pepper

Directions:

1. Set broiler on high. Place the salmon on a foil-lined broiler pan and season with 1/4 teaspoon of the salt. Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.
2. Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of the butter until it melts. Add the shallot and cook until softened, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Reduce heat to low and whisk in the mustard, dill, pepper, and the remaining salt. Remove from heat.
3. Cut the remaining butter into pieces, add to the sauce, and whisk until incorporated. Place the salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill.

Red Lobster Cheddar Bay Biscuits

Angela made us an amazing dinner ....back in January...and I'm finally getting around to posting the recipes:

Red Lobster Cheddar Bay Biscuits  

2 ½ cups Bisquick baking mix
¾ cup cold milk
4 tablespoons cold butter (1/2 stick)
1 heaping cup grated Cheddar Cheese
¼ teaspoon garlic powder 
Brush on Top
2 tablespoons butter, melted
½ teaspoon garlic powder
¼ teaspoon dried parsley flakes
pinch salt 
1.    Preheat your oven to 400 degrees
2.    Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork.  You don't want to mix too thoroughly.  There should be small chunks of butter in there that are about the size of peas.  Add cheddar cheese, milk, and 1/4 teaspoon garlic.  Mix by hand until combined, but don't over mix.

3.    Drop approximately 1/4 cup portions of dough onto an ungreased cookie sheet using an ice cream scoop.  Bake for 15 to 17 minutes or until the tops of the bisquick begin to turn light brown.
4.    When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave.  Stir in 1/2 teaspoon garlic powder and the dried parsley flakes.  Use a brush to spread this garlic butter over the tops of all the biscuits.  Use up all of the butter. 
Makes one dozen biscuits

Minestrone alla Milanese

2 cans (14 ½ ounces each) reduced- sodium beef broth
1 can (14 ½ ounces) diced tomatoes, undrained
1 cup diced potato
1 cup coarsely chopped green cabbage
1 cup coarsely cut carrots
1 cup sliced zucchini
¾ cup chopped onion
¾ cup sliced fresh green beans
¾ cup coarsely chopped celery
¾ cup water
2 tablespoons olive oil
1 clove garlic, minced
½ teaspoon dried basil leaves
¼ teaspoon dried rosemary
1 bay leaf
1 can (15 ½ ounces) cannellini beans, rinsed and drained
Grated Parmesan cheese (optional)

Combine all ingredients except cannellini beans and cheese in slow cooker; mix well. Cover and cook on low 5 to 6 hours. Add cannellini beans. Cover and cook on low 1 hour or until vegetables are crisp-tender. Remove and discard bay leaf. Garnish with cheese, if desired.
Makes 8 to 10 servings

A Taste Of The Islands

Cafe Trope (Sept. 17)

An evening with Carol, my mentor, is always an adventure. We originally had planned on Asia Nora, a renowned organic restaurant, but we were welcomed by a We've had a good run sign. So after a quick convo with neighboring fire department, and some aimless wandering around Dupont Circle, we stumbled upon Cafe Trope.

Just recently opened, this French Caribbean restaurant knocked my socks off right from the start. Our absolutely delicious waiter (imported from Manhattan) made a few suggestions, to which we ignored and unintentionally ordered anyway.

To start the bread (rolls) were perfect, right out of the oven and generous accompanied with a tampanade hummus like spread. I would have preferred a slightly more olive infused flavor but it was tasty nonetheless.

Two glasses of wine (pinot grigo) later we were feasting on Shrimp and Grits with Chorizo with Sausage, Spinach, Bermuda Onions and Lobster Curry Sauce. This was the stand-out for the evening. The sauce was creamy and rich coupled with the punch of the chorizo and the texture of the grits.

Carol had the much milder dish, the Aromatic Chickpea and Spinach Curry. I found it to be too mellow for my taste. To share we had the Truffled Macaroni & Goats’ Cheese, a popular dish, to which we disagreed. Carol wanted to salt the dish but I found the hint of goat cheese to be just the right balance.

On a scale of 1-10 I'd give cafe troupe a 7: overall delightful and the chorizo dish a winner.

PS...I Love You

It’s that time again….DC Restaurant week! And who would we be to miss this August (and January) celebration of cheep eats from DC’s top restaurants.

For this week’s gastronomical experience we finally made reservations for the oh-so posh and modern PS 7’s located just blocks form Gallery Place and steps from the Copa fav…Acadiana.

Often restaurants will provide a special pre-fix menu for Restaurant week and PS 7’s followed suit. As much as we try to mix our selections, Katie, Linds and I had almost identical orders this go-around.

I ordered for the appetizer Ale Poached mussels featuring Prince Edward Island mussels with rustic bread, rosemary, ale, and a mustard broth, which turned out to be as generous a buttery helping as the description.

But before the appetizers were simultaneously served, we had not one, but two helpings of the light rosemary and cottage cheese rolls.

By the time my perfectly sautéed sea scallops over golden Yukon potatoes arrived, we had fallen madly in love with our waiter, Maurice aka “Mo.” (“Why settle for less when you can always have Mo.”)

When making our wine selection (from a very short list of overpriced, disappointing offerings) he suggested, “the more you drink, the better I look; by the end of the night I’ll look like Denzel Washington.”

But as if to compensate for the wine list, my beignets (French churro) resting on a chocolate and raspberry jam garnished plate sent me into foodie heaven.

Overall – amazing meal, poor wine, great service, even for a 9pm reservation!

Spike and Volley

Still a Contender, but Still Not on Top

By Jane Black
Washington Post Staff Writer
Wednesday, August 13, 2008; F03

How long is too long to stand in line for a burger and fries? Would you wait 20 minutes outside in 90-degree heat? Then 27 minutes more once the crowd-controlling doorman lets you in? What if "Top Chef" contestant Spike Mendelsohn was jamming behind the counter? Then would it be worth it?

"It'd better be a pretty darn good burger," we grumbled as we waited our turn with throngs of congressional staffers and the Bugaboo stroller crowd that had arrived to sample Capitol Hill's Good Stuff Eatery (303 Pennsylvania Ave. SE; 202-543-8222), which opened in early July. It's a Mendelsohn family venture: Mother Catherine worked on the menu, father Harvey works the floor and sister Micheline does the marketing.

As far as waiting goes, it's actually pretty pleasant. That door greeter, who ensures customers enter the joint in an orderly fashion, was friendly and had plenty of menu advice: The bacon is "awesome"; the toasted marshmallow shake is already a "signature." Inside, the streamlined farmhouse decor, with whitewashed wood plank floors and a giant cowbell hanging from the ceiling, seamlessly blends with oversize photos of the fedora-wearing Spike and the blasting rock music. We were pleased to see 12 cooks working behind the counter to keep the lines moving.

We were starving by the time we got our food, but not so desperate that we failed to notice a few flaws. The burgers were well seasoned, sized and packaged but were cooked to a tough medium-well. The Village Fries, elegantly spiced with fresh thyme and rosemary, weren't crispy despite having been fried twice, and the homegrown Vidalia onion rings were lumps of mushed-together fried onions that resembled a run-over baby octopus.

That said, the Blazin' Barn burger, with pickled daikon, carrots, mint and Thai basil and cilantro, was about as refreshing as a burger can be. ("Thai McDonald's," my companion said, meaning it as a compliment.) The strawberry milkshake (we got the perfectly sized 16-ounce "Mini Moo") was summer in a plastic cup. That bacon on our Farmhouse Bacon Cheese burger was indeed awesome.

Style was always Mendelsohn's strong point, and there's plenty on display at Good Stuff. More locations are in the works, but with Five Guys just a few miles away, this not-quite-top chef will need to increase consistency to keep the lines long.

Burgers $5.49 to $7.69.