From the monthly archives:

December 2010

Your Culinary Guide to a Lucky New Year

by Britt on December 30, 2010

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The other day I mentioned to a friend how I couldn’t wait to have pork and sauerkraut on New Year’s Day and I got what I can only describe as an incredibly perplexed and somewhat disgusted stare. Turns out this tradition of the Pennsylvania Dutch is common in well, Pennsylvania, and not nationwide. This got me thinking about other lucky foods that people use to ring in the New Year.

Here’s a quick rundown of some of the most popular and of course, a recipe for traditional pork and sauerkraut.

Grapes: In Spain you celebrate by eating 12 grapes at midnight. I’m sure 12 glasses of wine would also suffice! Apparently the taste of the grapes also dictates how that month will be so make sure to keep a count as you’re eating them.

Black eyed peas: In the South, eating these beans in a traditional dish called Hoppin John is considered lucky.

Kale: Come on people, it’s green and therefore symbolizes wealth in the New Year.

Roe: Eating fish eggs in Japan symbolizes fertility. If you aren’t in the market for a new family member, consume with caution!

What to avoid: Apparently you aren’t supposed to eat lobsters (since they crawl backwards) so it’s a good thing my lovely New Year’s Eve host is serving our lobster tails before midnight! 

Pork & Sauerkraut
1 large pork should trimmed of excess fat (approx. 8-10 pounds)
3 lbs of sauerkraut with liquid
Mashed potatoes

Directions
Preheat the oven to 350
Combine all pork and sauerkraut in a roasting pan covered with foil or dutch oven for approx. 2.5 hours (This can also be done in a slow cooker.)
Serve with mashed potatoes

HAPPY NEW YEAR!

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What’s the Deal Holiday Charity Raffle & Auction

by Chad on December 28, 2010

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This holiday season EatMore DrinkMore is partnering with What’s the Deal for a Holiday Charity Raffle and Auction on Tuesday, December 28th and Wednesday, December 29th! We will be encouraging our readers to visit http://sowhatsthedeal.com/charity/ to make a donation to Chefs as Parents. We will be competing against three other local blogs  We Love DC (DC Central Food Kitchen), K Street Kate (Susan G. Komen’s Global Race for the Cure), ARLnow (Doorways for Women and Families) to see who can raise the most money for their respective charity.

Participants can donate $5 for one (1) raffle ticket or $10 for three (3) raffle tickets or bid on a host of silent auction prizes donated by local businesses.
Each person that donates will receive a $25 gift card to the Spa Room (good towards full priced massages) and is entered in the WTD raffle.

Raffle prizes include:

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Chef David Guas

We have chosen to support Chefs as Parents to help transform the school lunch system in the D.C. area. Chefs as Parents’ mission is to transform school lunches one school at a time. Their goal is to form partnerships with schools across the Washington, D.C. Area to serve as a models with measurable results that can be repeated across the region. Please help EatMore DrinkMore and Chefs as Parents improve the meals in the school lunch system so we can have a healthier and happier generation of kids.

Thank you for helping support our local community.

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Monday Night Football at Bayou Bakery

by Chad on December 27, 2010

Have I mentioned how much I love Bayou Bakery? I went twice last week. If you have not been by for some Louisiana cooking, you’re missing out. I highly recommend you try the beignets and the gumbo.  So far I’ve liked everything I have tried at Bayou Bakery, you pretty much can’t go wrong.

Tonight, this New Orleans inspired bakery, is turned over to Who Dat Nation as the Saints take on the Atlanta Falcons. Game starts at 8:30, make sure you get there early to grab a seat and an ice cold Abita.

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Bayou Bakery
1515 N Courthouse Road
Arlington, VA 22201

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The Vieux Carre

by Jeff on December 23, 2010

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I remember the first Vieux Carre I ever had. I went to meet my wife after her shift but arrived a bit early. Her boss knew she was going to be a little while longer and offered to make me his favorite drink. He carefully picked a few bottles from this shelf and that shelf. I didn’t take much notice as I was talking with another spouse awaiting her husband.  After a few moments of stirring, he proudly presented me a rocks glass filled with a lovely brown concoction.  I fell in love with the Vieux Carre immediately.

The Vieux Carre originated in New Orleans at the famous Monteleone Hotel sometime before the mid 1930s. For some unknown reason, it seems to have taken a backseat to the other more well known cocktail out of New Orleans, the Sazerac. To me, the Vieux Carre (if done properly) is a far more complex cocktail. While both cocktails share rye whiskey and Peychaud bitters as ingredients, the Vieux Carre gets its complexity from the addition of the herbal Benedictine and sweet vermouth. Perhaps it’s America’s fascination with the ingredient of absinthe in the Sazerac which makes it more popular? Despite what you’ve heard, you won’t go crazy, you won’t see things, nor will you become this century’s Lizzie Borden if you consume absinthe…well, technically I guess you could if you drank too much of it.

Even without the chance to go insane while drinking Vieux Carres (again, anything is possible if you drink enough of them!), there’s still enough there to enjoy the cocktail: 1 oz of rye whiskey, 1 oz cognac/brandy, 1 oz sweet vermouth, .25 oz of Benedictine, a couple of dashes of Angostura bitters, and a couple of dashes of Peychaud bitters. Take all these ingredients, add ice, stir, and serve with ice in a rocks glass. Add a lemon twist if you so desire…et voila, a little bit of happiness and New Orleans in your glass on a cold winter’s night.

Until next time, Cheers.

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Oyamel’s Mexican Authenticity Shines Through

by Jenna on December 22, 2010

In January of 2010 I was lucky enough to spend five days in Mexico City visiting a friend who had recently moved there. She lives in the lovely neighborhood of Condesa and some of my favorite things about the vibrant city included the street food, the tortillarias, and the bold flavors that were worked into every dish.

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One of the beautiful and colorful photos I took at a market in Mexico City

Oyamel’s goal is to replicate the urban vibe of Mexico City with its tasty small plates and authentic cuisine, and I think it does so incredibly well. As one of the restaurants within Chef Jose Andres’ Think Food Group, it lives up to the reputation of providing great food and a great atmosphere as diners are accustomed to at some of the sister restaurants such as Zaytinya or Cafe Atlantico. For our work holiday lunch we decided to venture to Oyamel because we knew it would be a fun place for margaritas, and would allow us to try multiple different dishes and flavors throughout our meal. Overall it was a fun place to gather, and the food and drinks definitely hit the spot.

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Oyamel is located on 7th and D Streets NW. Photo courtsey of Oyamel.com

We enjoyed pitchers of classic margaritas and I also tried the pomegranate margarita which is topped with salt air. We also got guacamole made table-side to munch on as we waited for our food. In addition, Oyamel provides a wonderfully spicy salsa with chips that blends well with the guacamole and creates a perfect snacking situation. I always have to remember to pace myself because it’s easy to fill up on the chips and dip.

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Chips and guacamole made table-side at Oyamel. Photo courtesy of Oyamel.com

Some of the dishes that really stood out include the camarones al mojo de ajo negro which is shrimp sauteed with shallots, arbol chile, poblano chile, lime and sweet aged black garlic. There’s a sweetness in the sauce that pairs so nicely with the shrimp and makes it hard to resist. I also found the crispy brussel sprouts to be addicting (I ordered another one in the middle of the meal). They are sauteed in an arbol chile sauce with pumpkin seeds, peanuts, and lime and they were such a nice complement to the meatier and heavier dishes. Finally, I think Oyamel’s tacos are wonderful and I especially enjoyed the barbecue pork which is shredded with pickled red onion and juiced up in a Mexican sour orange sauce. The tacos are one to two bites each and are served by the individual so you can try many different kinds (including the grasshopper which I decided to pass on).

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Some of the many taco options at Oyamel. Photo courtesy of Oyamel.com

Oyamel has a fun atmosphere and it is colorful, lively, and energetic just like Mexico City. It made me miss my friend Katie who lives in the D.F. and the time we spent enjoying the city together. It might be time to think about taking a trip back there, but in the meantime, it’s nice to have Oyamel in town which is a close second to the real deal.

Oyamel
401 7th Street NW
Washington, DC 20004
www.oyamel.com

Oyamel on Urbanspoon
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First Impressions: Arlington Rooftop Bar & Grill

by Britt on December 21, 2010

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I recently had the chance to visit the newly-opened Arlington Rooftop Bar & Grill. Upon arriving I was shocked at the huge airy space. It was much swankier than one would expect judging by the appearance outside. I can’t wait to see what the rooftop has in store for us once it opens in the Spring. I was there on Sunday and there were plenty of screens for watching a game which was good although clashed a bit with the more upscale décor.

I am going to hold off on giving a full review since it really is brand new and I think they deserve some time to get adjusted but here are my first impressions.

  1. The nice big menu gives lots of options if you are dining with a group although it seems a little confused between upscale American and sports bar menu.
  2. Prices are really reasonable with lots of options in the $10-$13 range. They have a lobster roll for only $12 which is pretty impressive.
  3. Flavors are a little bit weak. To be fair, I want to go back and try a burger since I heard they were great but my dish, the tuna sliders, was pretty bland. You should pass on the Turkey Club as well.
  4. Their wine pours are BIG plus they feature several local wines which I always think is great.
  5. I can’t believe I am actually about to type this, but their cheese fries are light, which I think is a good thing. Shoestring potatoes are topped with cheddar cheese, crisped serrano ham  and caramelized onions. Not saying this is a healthy dish, but they don’t sit in your stomach like normal cheese fries. I was definitely a fan.

So, in summary, I really need to wait a few weeks and head back for a burger. I think the place has potential and should settle in once they are up and running for a while. I think the space and the rooftop will be a huge draw when the weather warms up.

Phone: 703-528-3030
Address: 2424 Wilson Blvd
Arlington, VA 22201
www.arlingtonrooftopbarandgrill.com 
 
Hours of Operation:
Everyday: 11:00am – 12:00am
Sunday: 10am – 11:00pm

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Penne alla Vodka

by Britt on December 20, 2010

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When in doubt, use the pink mug. It seems to serve so many purposes!

Yet another  recipe from what I am now calling my epic cooking adventure/holiday party. This dish was also a hit and probably came in handy for keeping the kiddies fairly sober considering there is at the very least a case of wine and a bottle of spiced rum now in my recycling bin.

This dish is easy, delicious and can be doubled or tripled without issue. Great for a crowd!

Penne  alla vodka
Recipe courtesy Giada De Laurentiis

1 quart Simple Tomato Sauce (see below)
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne

Directions
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

Simple Tomato Sauce
(makes about 6 cups)

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor. (I did not need to do this)

The recipe called for this but I left my sauce a little chunky:
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

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Kushi Izakaya & Sushi

by Jenna on December 17, 2010

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Last night I had the chance to catch up with an old friend for dinner and we decided to go to Kushi Izakaya & Sushi in the City Vista complex. I will admit that it was my first time there and I was excited to try the sushi and small plates based on all of the positive feedback I have been hearing over the past few months. The restaurant itself has multiple seating options which includes bar seats at the wood fired grill as well as seats at the sushi bar and regular dining tables throughout the space. It’s a large restaurant that I found to be a bit cold in its colors and decor, but the food and tea very quickly warmed us up once we were seated.

The menu is split into different sections that include robata which are dishes that come from the charcoal grill, kobachi which are small plates or appetizers, kushiyaki which are grilled skewers, and sushi. Since this was my first time dining at Kushi, I was sure to order at least one thing from each section to get a good taste for the different cooking styles and preparations offered at this traditional Japanese restaurant. Also, I ordered a sparkling Sawa Sawa sake to get the night started because that seemed like the right thing to do. The waiter kindly brought over a large platter of differing sake cups and allowed me to choose the one that I would be drinking from. I thought this was a very nice touch.

We started with the kobachi and ordered the japanese potato salad, fried tofu, and the eggplant and chicken miso. The tofu was soft and soaked in a delicious asian broth that was the perfect thing to eat on a cold snowy night. But the eggplant and chicken miso or nasu agedashi was fantastic. This was one of my favorite dishes of the night. The eggplant was soft and warm and topped with ground chicken in a sweet almost barbecue-esque sauce. I gobbled it up fast, and thought the flavors were so unique and enjoyable.

Other favorites included the tsukune or chicken meatball on a grilled skewer and the miso marinated black cod which came from the charcoal grill. The black cod was buttery and flaky and everything I hoped for in a sweet marinated fish. I would not skip this one on the menu. My friend Philomena loved the duck thigh as well which was as crispy as can be on the outside and meaty on the inside. I also tried a sushi roll which I thought was carefully crafted and included very fresh fish at its center which is of utmost importance.

Kushi is one of a kind in Washington because it delivers the full Japanese dining experience of a grilling station as well as a sushi bar. Plus, its location works nicely as it’s planted below hundreds of new apartments and condos and just a stones throw away from the bustling Chinatown area. The food is very well done, and from all the positive rumblings I hear from the food circles, I think Kushi is here to stay. No complaints from me.

Kushi Izakaya & Sushi
465 K Street NW
Washington, DC 20001

Kushi Izakaya & Sushi on Urbanspoon
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Lamb and Feta Naan Pizzas

by Britt on December 15, 2010

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This past weekend I hosted a rather large holiday party and did some serious cooking. While everything turned out great, it seems that the easiest dish was also the most popular. Go figure.

Lamb & Feta Naan Pitas
from So Easy by Ellie Krieger

1 small onion chopped
8 ounces of lean ground lamb
4 medium plum tomatoes chopped
2 tablespoons of chopped parsley
¾ teaspoon of cinnamon (I added a bit more)
¾ teaspoon of cumin (wasn’t in the recipe but I added it)
4 naan breads (she uses pita but naan is just way better!)
¾ cup of feta crumbled
1-2 tablespoons of pine nuts

Preheat oven to 400

Brown onion and lamb in a skillet with olive oil
Drain fat and return to pan
Stir in spices and tomatoes and cook for another 5 minutes
Place naan in the oven, brush with oil and top with lamb, feta and pine nuts
Cook for approximately 10-15 minutes until feta softens

Since I was cooking a fairly large menu, I made the lamb mixture the night before to cut down on time. Enjoy!

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BLD in DC -Brendan Cox DC Coast

by Chad on December 14, 2010

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B.L.D. in DC is your chance to find out where local Washington chefs eat Breakfast, Lunch, and Dinner in town. If these places are good enough for a chef, they are probably good enough for you too. This week we spoke to Chef Brendan Cox of DC Coast. We have included his picks for B.L.D. in DC below

B.L.D. with Chef Brendan Cox

Breakfast: Malted Waffle at Table Talk Restaurant in Alexandria, VA
Lunch: The Bacon, Egg, and Cheese Salad or anything from the “Lickety Split” menu at Restaurant Eve
Dinner: Wild Game Consomme or any of the Charcuterie at Palena.  (“I’d eat the table there I trust the cooking so much!”)

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