11.14.2010
Easy Veggie Chili
The last few times we had friends over for chili (and football/basketball), I've made a veggie version in case anyone didn't want to eat red meat. Even those who wouldn't normally eat veggies have said how good it is.
It's very easy and always open to whatever ingredients you want to add. But here's my version:
2 T vegetable or olive oil
1 cup diced carrot
1/2 cup diced celery
3/4 cup diced green pepper
1 cup diced onion
1 zucchini or yellow squash, seeds removed and diced
1 cup diced portabello or crimini mushroom
1 packet McCormick's Chili Mix
1 14 oz can petite diced tomatoes
1 14 oz can tomato puree or tomato sauce
1 packet McCormick's Chili Mix
1 can black beans, drained and rinsed (15 oz?)
1 can chick peas, drained and rinsed (15 oz?)
salt and pepper to taste
Topping suggestions:
shredded cheddar cheese
sour cream
diced fresh roma tomatoes, seeds removed
chopped cilantro
chopped onion or scallion
corn
hot sauce
oyster crackers
fritos
In a large pot, heat oil. Add carrot and celery and saute for a few minutes. Add onion and green pepper and saute until onion is softened and translucent. Add zucchini and mushroom and saute for 3-4 minutes. Add tomatoes, chili mix and beans. Simmer for 30 minutes.
This is a very versatile recipe! Use any kind of beans or veggies you like. Add a little water (or wine or beer) or an additional can of tomato sauce if you think the chili isn't "saucy" enough. I like to serve with lots of different toppings besides the usual cheese and sour cream. If the chili happens to turn out spicier than expected, the toppings will help cool the burn.
It's very easy and always open to whatever ingredients you want to add. But here's my version:
2 T vegetable or olive oil
1 cup diced carrot
1/2 cup diced celery
3/4 cup diced green pepper
1 cup diced onion
1 zucchini or yellow squash, seeds removed and diced
1 cup diced portabello or crimini mushroom
1 packet McCormick's Chili Mix
1 14 oz can petite diced tomatoes
1 14 oz can tomato puree or tomato sauce
1 packet McCormick's Chili Mix
1 can black beans, drained and rinsed (15 oz?)
1 can chick peas, drained and rinsed (15 oz?)
salt and pepper to taste
Topping suggestions:
shredded cheddar cheese
sour cream
diced fresh roma tomatoes, seeds removed
chopped cilantro
chopped onion or scallion
corn
hot sauce
oyster crackers
fritos
In a large pot, heat oil. Add carrot and celery and saute for a few minutes. Add onion and green pepper and saute until onion is softened and translucent. Add zucchini and mushroom and saute for 3-4 minutes. Add tomatoes, chili mix and beans. Simmer for 30 minutes.
This is a very versatile recipe! Use any kind of beans or veggies you like. Add a little water (or wine or beer) or an additional can of tomato sauce if you think the chili isn't "saucy" enough. I like to serve with lots of different toppings besides the usual cheese and sour cream. If the chili happens to turn out spicier than expected, the toppings will help cool the burn.
Labels: Veggie Chili
6.30.2009
Greystone Grill - Ellicott City
Although it's been open for a while, this was our first time at Greystone Grill in Ellicott City. John's friend is one of the investors and we'd read some good reviews over the years, so we decided this was the place we'd celebrate our anniversary.
It was a warm Saturday evening and our reservation was for 6:30 PM. Understanding that it is summer and people are probably away for vacations and such, I was surprised to find the place fairly empty. Not that I'm complaining... I like arriving at your designated, "reserved" time and getting seated right away. And it was also nice to not feel rushed through dinner.
Even though we knew the entree would be more than enough food, for the full anniversary dining experience, we also ordered an appetizer to share. The Seafood Cocktail came with shrimp cocktail, Limoncello crab and seared tuna. DELISH! It was a light, refreshing starter -- especially the crab in its lemon zest and Limoncello marinade.
Our dinners came with a salad -- a Caesar, your traditional iceburg lettuce wedge with blue cheese, bacon and tomato or the Greystone (my selection).
It was a warm Saturday evening and our reservation was for 6:30 PM. Understanding that it is summer and people are probably away for vacations and such, I was surprised to find the place fairly empty. Not that I'm complaining... I like arriving at your designated, "reserved" time and getting seated right away. And it was also nice to not feel rushed through dinner.
Even though we knew the entree would be more than enough food, for the full anniversary dining experience, we also ordered an appetizer to share. The Seafood Cocktail came with shrimp cocktail, Limoncello crab and seared tuna. DELISH! It was a light, refreshing starter -- especially the crab in its lemon zest and Limoncello marinade.
Our dinners came with a salad -- a Caesar, your traditional iceburg lettuce wedge with blue cheese, bacon and tomato or the Greystone (my selection).
This salad was simple in composition but very flavorful. Field greens in a raspberry dressing with Maytag blue cheese and candied cashews. It is definitely a runner up to my current favorite, the house salad at Red Sky.
My entree was a 16 oz. New York strip and baked potato. Three out of the past four anniversary celebrations, I've had steak (year 2 was lobster at the Palm, posted here). This one was topped with a special (and optional) steak butter (deliciously infused with baked garlic).
This was a very good piece of steak, perfectly cooked to my liking (med rare). I have no complaints. Truthfully, though, I was a little full of bread, seafood and salad by the time the steak hit the table, so I probably didn't fully enjoy it as much as I should have that night. The steak served me well for two more meals though!
Greystone Grill
8850 Columbia 100 Parkway
Ellicott City, MD 21045
410) 715-4739
http://www.greystonegrill.com/
Labels: restaurants
11.18.2008
The Fall of Trapeze
I'm glad Johnny took me to Trapeze for my birthday dinner this year, as they closed earlier this month. I got to have a favorite Trapeze dish, sea bass, which I raved about in an earlier post.
We found out about the closing from John's bro, but you can read more about it here. The company that managed Trapeze also runs two others in Columbia and Timonium. Apparently, the Timonium restaurant, Bluestone Grill, has similar fare as Trapeze. As much as I enjoyed Trapeze, I'm not sure trekking up to Timonium is in the cards for us. Maple Lawn was so convenient!
It makes me leery about buying restaurant gift cards for Christmas this year. What if the restaurant we select goes out of business within the first quarter of next year before we're able to get together to have dinner there?
If you can suggest someplace that serves a fabulous sea bass, ring in!
We found out about the closing from John's bro, but you can read more about it here. The company that managed Trapeze also runs two others in Columbia and Timonium. Apparently, the Timonium restaurant, Bluestone Grill, has similar fare as Trapeze. As much as I enjoyed Trapeze, I'm not sure trekking up to Timonium is in the cards for us. Maple Lawn was so convenient!
It makes me leery about buying restaurant gift cards for Christmas this year. What if the restaurant we select goes out of business within the first quarter of next year before we're able to get together to have dinner there?
If you can suggest someplace that serves a fabulous sea bass, ring in!
Labels: restaurants
3.15.2008
OZ Chophouse - Maple Lawn, MD
John and I have been meaning to try the OZ (they pronounce it Oh-Zee) Chophouse since dining at the joint across the street from it (Trapeze) last May. This past Christmas, we bought OZ gift cards for my brother and for my parents (from the B family) without trying it first. We were hoping OZ wouldn’t go out of business before the gift cards were cashed and that it would be yummy.
My dad has a golfing buddy whose birthday is the day after his. Dad wanted to treat the golfing buddy and some other friends to a birthday dinner. We suggested OZ, which was a wonderful idea to my frugal mom, who used this opportunity to cash in the gift card. My parents don’t get the idea of pampering themselves, do they? I guess it’s nice they want to share their boon.
John and I went to dad’s birthday dinner thinking I’d get a steak and he’d get crab cakes so we could split our meals and make our own Steak and Cake platter. After reading the menu, I almost strayed from our plan. They had a number of fish dishes that sounded so good! It’s a good reason to come back another time!
Everything on the menu is à la carte, but priced comparably to other steak places with à la carte menus. Side dishes were offered in individual or “to share” serving sizes, which you don’t often get at other places. John and I shared a tomato mozzarella salad ($8) with my mom. I ordered the bone-in rib eye steak ($30) and baked potato ($3). John ordered two crab cakes ($38) but you could just get one for half the price. Granted, $19 for a crab cake doesn’t really sound like a bargain -- there are lots of places serving crab cakes the size of my head for less money.
For dessert, they had a Crème Brulee Trio (raspberry, chocolate and vanilla) on the menu along with mixed berries and cream, flourless chocolate cake and sorbet. I *heart* Crème Brulee. But I decided to go with the Cheesecake of the Day (peanut butter) because John is a peanut butter fiend.
As we discover new eateries (Red Sky, Trapeze, OZ) so close to home, it’s nice to know there are options in the Laurel area besides the chain restaurants. We aren’t shackled to Bethesda or DC for special occasion meals and I hope to discover more little gems to share with you!
OZ Chophouse
8191 Maple Lawn Blvd
Fulton, MD 20759
301) 490-4003
http://www.ozchophouse.com/
My dad has a golfing buddy whose birthday is the day after his. Dad wanted to treat the golfing buddy and some other friends to a birthday dinner. We suggested OZ, which was a wonderful idea to my frugal mom, who used this opportunity to cash in the gift card. My parents don’t get the idea of pampering themselves, do they? I guess it’s nice they want to share their boon.
John and I went to dad’s birthday dinner thinking I’d get a steak and he’d get crab cakes so we could split our meals and make our own Steak and Cake platter. After reading the menu, I almost strayed from our plan. They had a number of fish dishes that sounded so good! It’s a good reason to come back another time!
Everything on the menu is à la carte, but priced comparably to other steak places with à la carte menus. Side dishes were offered in individual or “to share” serving sizes, which you don’t often get at other places. John and I shared a tomato mozzarella salad ($8) with my mom. I ordered the bone-in rib eye steak ($30) and baked potato ($3). John ordered two crab cakes ($38) but you could just get one for half the price. Granted, $19 for a crab cake doesn’t really sound like a bargain -- there are lots of places serving crab cakes the size of my head for less money.
For dessert, they had a Crème Brulee Trio (raspberry, chocolate and vanilla) on the menu along with mixed berries and cream, flourless chocolate cake and sorbet. I *heart* Crème Brulee. But I decided to go with the Cheesecake of the Day (peanut butter) because John is a peanut butter fiend.
As we discover new eateries (Red Sky, Trapeze, OZ) so close to home, it’s nice to know there are options in the Laurel area besides the chain restaurants. We aren’t shackled to Bethesda or DC for special occasion meals and I hope to discover more little gems to share with you!
OZ Chophouse
8191 Maple Lawn Blvd
Fulton, MD 20759
301) 490-4003
http://www.ozchophouse.com/
Labels: dining out
3.06.2008
Trusting Your Buds
A number of years ago, I spent a few days in Bethany Beach with Linda at her family’s beach cottage. One afternoon, we decided to make deviled eggs. After boiling the eggs, peeling and halving them, we prepared to mash the yolks and discovered the fridge was rather low on all the essentials for making the filling. Using the little bit of mayo for the amount of yolks we had would have made the end product rather dry and pasty instead of the creamy texture you’d expect. And we didn’t have any sweet relish on hand either, which was OK. Not everyone likes a chunky deviled egg!
Scrounging around the fridge a bit more, I found some sour cream and dill pickle chips. I suggested adding the sour cream to the mixture, but Linda was not so sure. Sour cream has a similar consistency to the mayo, although richer. She didn’t think the sour cream would taste very good in the egg mixture. So, we had a deviled egg Throwdown.
We divided up the yolks and each made our fillings. Linda used the remaining mayo in her filling and I used the sour cream. Being one who likes relish in my deviled eggs, I chopped up a few dill pickle chips and then added a pinch of sugar to cut the sourness of the pickle. At this point, I think Linda was still unsure about my crazy concoction.
Finally, it was time to taste our creations. Linda made a good deviled egg, given the lack of ingredients we had on hand. She took a taste of mine and laughed a little. When she finished my egg, she had to admit she was wrong about my choice of ingredients and that mine were indeed yummier than hers.
Lesson learned: Trust your taste buds when it comes to substituting ingredients.
How many recipes use both mayo and sour cream? Salad dressings and dips, for sure. They’re both similar in texture and both impart creaminess and a touch of tanginess. Why couldn’t you substitute one for the other if you really had to?
Recipes, to me, are just general guidelines, except when it comes to baking where you really need to be more exact with the ingredient measurements. Anyway, when I want to cook something I’ve never made before, I follow a recipe as written. But if you know me, I often bojangle recipes by adding my own twists. And yes, “bojangle” is a very technical term. Just ask William.
Cooking without a recipe often makes it difficult to recreate something that turns out well. One time, I made pork chops using a marinade containing soy sauce, brown sugar, and cayenne. I know there were more ingredients than that, but since I was in “bojangle” mode, I can’t be sure exactly what was thrown into the mix or how much. The pork chops were fabulous! And as many times as I’ve tried to recreate that magic, they’ve never tasted the same.
My other problem with not knowing exact ingredient measurements is my inability to pass on a recipe. This is especially evident with Thai curry or Thai salad recipes. I add certain seasonings until the dish “tastes right”. I may start out adding two tablespoons of fish sauce to the dish, but after adjusting the seasonings, it could be half a cup in the end! I blame my mom and my aunt for this. They cook this way and probably learned the “some of this and some of that” method from my grandmother. It’s really not a bad way to cook if you know your ingredients.
On another beach trip, this time to the Outer Banks, Linda and I rode down on a Friday with Nicole and stayed at Nicole’s family’s house in Kill Devil Hills. Nicole cooked us a seafood pasta dish she just “threw together”. She cooked scallops and shrimp in a sauce of fresh, chopped tomato, sliced scallions, chopped basil and parsley (from her garden) and broth from cooking the shrimp shells in a little water. This was served over linguini. So simple. So delicious. No recipe.
I often wonder what makes one a good cook. Is it learned? Is it inherent? Or is it simply not being afraid to try?
I think it’s all three elements. [1] We learn from our parents, grandparents, aunts, uncles, friends, etc. If you have relatives who aren’t great cooks, you learn from them (what NOT to do!) as well. [2] We instinctually know a splash of lime juice will give chicken salad an extra zing. And [3] We have no fear of experimenting with ingredients.
This is not to say that someone who is uncomfortable in the kitchen can’t cook a good meal. They just might not be cooking a fabulous meal. My advice, as I too am continually learning, is to trust your taste buds and don’t be afraid to try something new.
Scrounging around the fridge a bit more, I found some sour cream and dill pickle chips. I suggested adding the sour cream to the mixture, but Linda was not so sure. Sour cream has a similar consistency to the mayo, although richer. She didn’t think the sour cream would taste very good in the egg mixture. So, we had a deviled egg Throwdown.
We divided up the yolks and each made our fillings. Linda used the remaining mayo in her filling and I used the sour cream. Being one who likes relish in my deviled eggs, I chopped up a few dill pickle chips and then added a pinch of sugar to cut the sourness of the pickle. At this point, I think Linda was still unsure about my crazy concoction.
Finally, it was time to taste our creations. Linda made a good deviled egg, given the lack of ingredients we had on hand. She took a taste of mine and laughed a little. When she finished my egg, she had to admit she was wrong about my choice of ingredients and that mine were indeed yummier than hers.
Lesson learned: Trust your taste buds when it comes to substituting ingredients.
How many recipes use both mayo and sour cream? Salad dressings and dips, for sure. They’re both similar in texture and both impart creaminess and a touch of tanginess. Why couldn’t you substitute one for the other if you really had to?
Recipes, to me, are just general guidelines, except when it comes to baking where you really need to be more exact with the ingredient measurements. Anyway, when I want to cook something I’ve never made before, I follow a recipe as written. But if you know me, I often bojangle recipes by adding my own twists. And yes, “bojangle” is a very technical term. Just ask William.
Cooking without a recipe often makes it difficult to recreate something that turns out well. One time, I made pork chops using a marinade containing soy sauce, brown sugar, and cayenne. I know there were more ingredients than that, but since I was in “bojangle” mode, I can’t be sure exactly what was thrown into the mix or how much. The pork chops were fabulous! And as many times as I’ve tried to recreate that magic, they’ve never tasted the same.
My other problem with not knowing exact ingredient measurements is my inability to pass on a recipe. This is especially evident with Thai curry or Thai salad recipes. I add certain seasonings until the dish “tastes right”. I may start out adding two tablespoons of fish sauce to the dish, but after adjusting the seasonings, it could be half a cup in the end! I blame my mom and my aunt for this. They cook this way and probably learned the “some of this and some of that” method from my grandmother. It’s really not a bad way to cook if you know your ingredients.
On another beach trip, this time to the Outer Banks, Linda and I rode down on a Friday with Nicole and stayed at Nicole’s family’s house in Kill Devil Hills. Nicole cooked us a seafood pasta dish she just “threw together”. She cooked scallops and shrimp in a sauce of fresh, chopped tomato, sliced scallions, chopped basil and parsley (from her garden) and broth from cooking the shrimp shells in a little water. This was served over linguini. So simple. So delicious. No recipe.
I often wonder what makes one a good cook. Is it learned? Is it inherent? Or is it simply not being afraid to try?
I think it’s all three elements. [1] We learn from our parents, grandparents, aunts, uncles, friends, etc. If you have relatives who aren’t great cooks, you learn from them (what NOT to do!) as well. [2] We instinctually know a splash of lime juice will give chicken salad an extra zing. And [3] We have no fear of experimenting with ingredients.
This is not to say that someone who is uncomfortable in the kitchen can’t cook a good meal. They just might not be cooking a fabulous meal. My advice, as I too am continually learning, is to trust your taste buds and don’t be afraid to try something new.
Labels: general
12.29.2007
CakeLove - Silver Spring
I first heard of CakeLove from dear hubby, whose co-worker said they had the best cakes ever. Who knew elevator men were cake aficionados? The proprietor is Warren Brown, a former lawyer turned baker, turned Food Network personality (his show is called “Sugar Rush”). At the time we first heard about this joint, there was only one location on U Street NW. Their second location opened up about a year ago or so in the newly revitalized Downtown Silver Spring. John and I had been meaning to buy something there since it opened, but haven’t yet.
In May, Nate threw Linda a small birthday gathering and got a CakeLove “Strawberries & Cream” cake -- fresh strawberries in 3 layers of vanilla cake and a BUTTERcream frosting. When I say buttercream frosting, I must emphasize the BUTTER part. If you don’t let it sit out to room temp before serving it, you might as well be chomping on cold sticks of butter. Although it had delicious flavor, I wasn’t overwhelmingly impressed. It was so “built up” to be this extraordinary cake place; in my mind, I expected much more.
For Christmas this year, we were given 4 CakeLove cupcakes by John’s brother and family. One vanilla with raspberry frosting, one chocolate with peanut butter frosting (dipped in chocolate), one amaretto (?) topped with almonds and one vanilla frosted. Diane wanted us to make sure we eat the cupcakes at room temp and said the shop has signs all over it advising patrons not to serve their cakes cold.
So far, we’ve only had half of the raspberry (for me) and half of the peanut butter (for John). We set them out to soften up, as CakeLove recommends. I have to say I was surprised the frosting was only about 1/8 inch thick. And that’s NOT a bad thing. I like frosting, especially buttercream, but I don’t like loads of frosting with my cake. I usually scrape it off and just eat the cakey part.
My half cupcake was quite delicious. I almost went back to the fridge for the other half, even considering eating it ice cold. Can’t wait to try the other flavors!!!
Overall, I’d give the CakeLove cupcakes a big “Yummy!”.
By the way, I’m working on a rating system... haven’t worked out the details yet as to what the ratings will mean. Stay tuned!
If you’ve got a special occasion coming up (or you want to treat yourself to a bit of decadence), give this place a try. I gotta warn ya, it’s not cheap ($3 for a cupcake, cakes anywhere from $35 to $175 and up, depending on size). There are other places (Balducci’s, Whole Foods, Cakes Plus and the Amish Market, for example) serving up cakey-goodness all over town for the same or less money. They’re not the same style as CakeLove, but just as delicious.
CakeLove - Silver Spring
935 Ellsworth Drive
Silver Spring, MD
(301) 565-2253
In May, Nate threw Linda a small birthday gathering and got a CakeLove “Strawberries & Cream” cake -- fresh strawberries in 3 layers of vanilla cake and a BUTTERcream frosting. When I say buttercream frosting, I must emphasize the BUTTER part. If you don’t let it sit out to room temp before serving it, you might as well be chomping on cold sticks of butter. Although it had delicious flavor, I wasn’t overwhelmingly impressed. It was so “built up” to be this extraordinary cake place; in my mind, I expected much more.
For Christmas this year, we were given 4 CakeLove cupcakes by John’s brother and family. One vanilla with raspberry frosting, one chocolate with peanut butter frosting (dipped in chocolate), one amaretto (?) topped with almonds and one vanilla frosted. Diane wanted us to make sure we eat the cupcakes at room temp and said the shop has signs all over it advising patrons not to serve their cakes cold.
So far, we’ve only had half of the raspberry (for me) and half of the peanut butter (for John). We set them out to soften up, as CakeLove recommends. I have to say I was surprised the frosting was only about 1/8 inch thick. And that’s NOT a bad thing. I like frosting, especially buttercream, but I don’t like loads of frosting with my cake. I usually scrape it off and just eat the cakey part.
My half cupcake was quite delicious. I almost went back to the fridge for the other half, even considering eating it ice cold. Can’t wait to try the other flavors!!!
Overall, I’d give the CakeLove cupcakes a big “Yummy!”.
By the way, I’m working on a rating system... haven’t worked out the details yet as to what the ratings will mean. Stay tuned!
If you’ve got a special occasion coming up (or you want to treat yourself to a bit of decadence), give this place a try. I gotta warn ya, it’s not cheap ($3 for a cupcake, cakes anywhere from $35 to $175 and up, depending on size). There are other places (Balducci’s, Whole Foods, Cakes Plus and the Amish Market, for example) serving up cakey-goodness all over town for the same or less money. They’re not the same style as CakeLove, but just as delicious.
CakeLove - Silver Spring
935 Ellsworth Drive
Silver Spring, MD
(301) 565-2253
Labels: cakelove
7.01.2007
The Palm - Tysons Corner
My first experience at The Palm was dinner with my friend, Mike, his brother and sister-in-law in Philly many years ago. I believe I had salmon. Mike's sister-in-law, Joy, ordered a whole lobster and I remember thinking that was something I wanted to do some day.
For my 40th birthday last year, Freddy gave me a GC for The Palm. John and I decided to celebrate our 2-year wedding anniversary by having a fabulous dinner, courtesy of Freddy's generosity. Last year, as you may recall, we celebrated our 1st wedding anniversary with dinner at Ruth's Chris (via GC wedding gift).
Having been to the restaurant quite recently to celebrate Freddy's birthday, we knew the crabcakes ($31.00) were fabulous. That's what John ordered. I was torn between steak and my longtime dream... I finally had a lobster ($48.00):
It was just a 2-pounder, but more than enough. Lobster. Melted butter. What's not to LOVE???
For dessert, John had peanut butter pie and I ordered the 7-layer chocolate cake.
Despite how it looks, that's NOT an optical illusion! The cake was really that ginormous! John thought it may have been about a sixth of a whole cake. At $14.00, it was enough for 4 people easily.
Like Ruth's Chris, if you're trying to impress a date or out for a very special occasion, splurge on The Palm. It's well worth it!
The Palm - Tysons Corner
1750 Tysons Blvd
McLean, VA 22102
(703) 917-0200
For my 40th birthday last year, Freddy gave me a GC for The Palm. John and I decided to celebrate our 2-year wedding anniversary by having a fabulous dinner, courtesy of Freddy's generosity. Last year, as you may recall, we celebrated our 1st wedding anniversary with dinner at Ruth's Chris (via GC wedding gift).
Having been to the restaurant quite recently to celebrate Freddy's birthday, we knew the crabcakes ($31.00) were fabulous. That's what John ordered. I was torn between steak and my longtime dream... I finally had a lobster ($48.00):
It was just a 2-pounder, but more than enough. Lobster. Melted butter. What's not to LOVE???
For dessert, John had peanut butter pie and I ordered the 7-layer chocolate cake.
Despite how it looks, that's NOT an optical illusion! The cake was really that ginormous! John thought it may have been about a sixth of a whole cake. At $14.00, it was enough for 4 people easily.
Like Ruth's Chris, if you're trying to impress a date or out for a very special occasion, splurge on The Palm. It's well worth it!
The Palm - Tysons Corner
1750 Tysons Blvd
McLean, VA 22102
(703) 917-0200
Labels: palm
6.08.2007
Easy Lime Pie
At the OBX this past Memorial Day, MB shared a great recipe with us... I can't really call it "Key Lime Pie" if it doesn't use Key Limes, can I? No matter... it was YUMMY! And EASY!
Ingredients:
6 egg yolks
2 cans sweetened condensed milk
1 8 oz. bottle "Real Lime" juice
1 prepared graham cracker pie shell
Preparation:
Preheat oven 350 degrees F.
Mix egg yolks amd sweetened condensed milk. Add in lime juice and mix until incorporated into yolks and milk. Pour into graham cracker pie shell. Bake at 350 degrees for half an hour (or until set).
SO. EASY.
You can find variations of this recipe all over the 'net. I may try the one HERE next time. Or maybe one using actual lime juice and lime zest. I saw some chocolate cookie crusts in the baking aisle and wondered if that would be yummy too (I bet it would be!!!).
Ingredients:
6 egg yolks
2 cans sweetened condensed milk
1 8 oz. bottle "Real Lime" juice
1 prepared graham cracker pie shell
Preparation:
Preheat oven 350 degrees F.
Mix egg yolks amd sweetened condensed milk. Add in lime juice and mix until incorporated into yolks and milk. Pour into graham cracker pie shell. Bake at 350 degrees for half an hour (or until set).
SO. EASY.
You can find variations of this recipe all over the 'net. I may try the one HERE next time. Or maybe one using actual lime juice and lime zest. I saw some chocolate cookie crusts in the baking aisle and wondered if that would be yummy too (I bet it would be!!!).
Labels: key lime pie
5.07.2007
Trapeze - Maple Lawn
Although this restaurant has been open for about a year and a half, it’s not in an area John and I pass by very often. Maple Lawn is quickly developing and the business center (shops, restaurants and offices) reminds me of King Farm in Gaithersburg. My dad read about Trapeze in the Washington Post and decided it would be a good place for the family to celebrate John’s birthday and my parents’ 42nd anniversary. And man, it was!
I made reservations for 11 and we were given a private little dining room. That was a nice touch. Being Sunday night, the place wasn’t very crowded. The restaurant is a nice size, with a fairly large bar area. It’s upscale without feeling too high falootin’. The menu was not overwhelming and had a number of fish dishes but also had selections for non-seafood eaters.
For appetizers, we ordered Calamari, Seared Tuna and Fried Green Tomatoes. The calamari was more than enough for the table to share. Although I thought the breading was a little oily, the actual calamari was cooked very nicely (not rubbery!). The accompanying sauce was sweet, a little spicy and tart, but kind of runny. It could have used a dash or so of fish sauce and something to make it slightly thicker in consistency. Delicious, none the less.
I didn’t try the tuna (a wasabi sauce was drizzled over it) but the Fried Green Tomato dish ($11) was awesome. It was topped with chunks of crabmeat and I was a little disappointed there were only two tomato rounds on the plate (making it difficult to share with 11 people). The sauce was garlicky with a hint of sesame oil and really complimented the tart tomatoes.
Sadly, I didn't think to take pictures of the apps. We just dug in!
For dinner, I had a Chilean Sea Bass ($29) served with asparagus and Yukon mashed potatoes and topped with fried scallion strings. The fish was seared crispy on the outside but remained perfectly tender on the inside. I hadn’t seen Sea Bass on a menu in quite a while and was very happy not to be disappointed. The way this fish was prepared reminded me of a meal I had at Lamberti’s in Wilmington a few years ago, where I had the best (and very memorable) Chilean Sea Bass.
John had the Crab Cakes, despite the newspaper article claiming the cakes here are overcooked and dry. They were tasty, but not as good as Red Sky (according to John). Other dishes around the table included Hamachi (a fish similar to tuna), bacon-wrapped scallops, a grilled pork chop and a fish that looked like salmon (pink in color) but tasted like trout.
The dessert menu didn’t include Tiramisu (to Julianna’s chagrin) but did offer cheesecake, key lime pie and ice cream. Julianna, John and I ordered a chocolate mousse in a chocolate shell with berries and Jim had a “Snowball” (ice cream coated in crumbled Heath Bar). Geneva had fun sampling all the desserts.
We left full and happy to enjoy a wonderful meal with family.
TRAPEZE
8180 Maple Lawn Blvd
Maple Lawn, MD 20759
(301) 498-4411
I made reservations for 11 and we were given a private little dining room. That was a nice touch. Being Sunday night, the place wasn’t very crowded. The restaurant is a nice size, with a fairly large bar area. It’s upscale without feeling too high falootin’. The menu was not overwhelming and had a number of fish dishes but also had selections for non-seafood eaters.
For appetizers, we ordered Calamari, Seared Tuna and Fried Green Tomatoes. The calamari was more than enough for the table to share. Although I thought the breading was a little oily, the actual calamari was cooked very nicely (not rubbery!). The accompanying sauce was sweet, a little spicy and tart, but kind of runny. It could have used a dash or so of fish sauce and something to make it slightly thicker in consistency. Delicious, none the less.
I didn’t try the tuna (a wasabi sauce was drizzled over it) but the Fried Green Tomato dish ($11) was awesome. It was topped with chunks of crabmeat and I was a little disappointed there were only two tomato rounds on the plate (making it difficult to share with 11 people). The sauce was garlicky with a hint of sesame oil and really complimented the tart tomatoes.
Sadly, I didn't think to take pictures of the apps. We just dug in!
For dinner, I had a Chilean Sea Bass ($29) served with asparagus and Yukon mashed potatoes and topped with fried scallion strings. The fish was seared crispy on the outside but remained perfectly tender on the inside. I hadn’t seen Sea Bass on a menu in quite a while and was very happy not to be disappointed. The way this fish was prepared reminded me of a meal I had at Lamberti’s in Wilmington a few years ago, where I had the best (and very memorable) Chilean Sea Bass.
John had the Crab Cakes, despite the newspaper article claiming the cakes here are overcooked and dry. They were tasty, but not as good as Red Sky (according to John). Other dishes around the table included Hamachi (a fish similar to tuna), bacon-wrapped scallops, a grilled pork chop and a fish that looked like salmon (pink in color) but tasted like trout.
The dessert menu didn’t include Tiramisu (to Julianna’s chagrin) but did offer cheesecake, key lime pie and ice cream. Julianna, John and I ordered a chocolate mousse in a chocolate shell with berries and Jim had a “Snowball” (ice cream coated in crumbled Heath Bar). Geneva had fun sampling all the desserts.
We left full and happy to enjoy a wonderful meal with family.
TRAPEZE
8180 Maple Lawn Blvd
Maple Lawn, MD 20759
(301) 498-4411
Labels: restaurants, trapeze
4.29.2007
Grilled Eggplant Salad
I saw this recipe on Everyday Italian with Giada de Laurentis a while back and when I was thinking of something different to add to the menu for John's birthday party, this came to mind. John's party consisted of his favorite party foods (cocktail meatballs, queso and chips, pork skewers, pigeon peas & rice, pizza, caesar salad) but eggplant is definitely not one of them. This dish was more for me and other veggie eaters.
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I substituted the goat cheese with blue cheese, but pretty much stuck to the recipe. I didn't measure all the toppings, as it didn't seem all that important to be exact. I got the Japanese eggplant at the Korean Market in Wheaton (on Georgia Ave near Randolph Rd). The recipe says to cut the eggplant into 1 inch slices, but I thought that was a little thick. Mine ended up about 1/2 to 3/4 inches thick, cut on the bias so there were some thick and thin bits.
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GRILLED EGGPLANT SALAD
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3 T olive oil
7 Japanese eggplants, ends trimmed and cut into 1 inch slices
1/2 cup toasted pine nuts
3 ozs goat cheese, crumbled
1/3 cup basil, thinly sliced
2 T chopped mint
3 T extra virgin olive oil
3 T balsamic vinegar
1/2 t kosher salt
1/2 t freshly ground black pepper
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Place grill pan over medium-high heat or preheat gas grill or charcoal grill. Drizzle olive oil over eggplant slices and toss to coat. Grill eggplant until tender and grill marks appear, about 3 minutes per side.
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Place eggplant side by side on a serving platter. Sprinkle with pine nuts, goat cheese, basil and mint. Drizzle eith extra virgin olive oil, balsamic vinegar, salt and pepper.
3.11.2007
Red Sky - Laurel
When John and I first saw the signs go up for "Red Sky", we wondered what kind of place it was going to be. After its opening, we did a little research and found it was owned by the same folks who own Buddy's Crabs & Ribs and Yellowfin. Actually, the site where Red Sky is located used to be a Buddy's.
So nine of us and Baby G gathered on Saturday to try out Red Sky. I enjoyed a great meal at Yellowfin with my family a few years ago and had great expecatations for Red Sky. They did not disappoint. I think it's fair to say everyone enjoyed their meals -- from steak to fish to pork chops and crab cakes.
John and I shared our meals. I ordered crab cakes, served with saffron rice and asparagus:
My husband, the chocoholic, ordered the "Chocolate Confusion":
I don't think I got to taste this thing. There was nothing left by the time I thought to ask John for a sample.
The bar area has a similar menu as the dining area, only it features more casual dishes (like a selection of sandwiches and sushi). The gang met at the bar before our 7:00 reservation to enjoy a few apps and drinks and to watch some tournament games on the many flat screen tv's.
Red Sky is definitely someplace we'd go to again, especially for special occasions. Check 'em out next time you're in Laurel! And don't forget to call us to come join you!
Red Sky Steak & Fish House
14707 Baltimore Blvd (Rte 1)
Laurel, MD 20707
(301) 604-2144
So nine of us and Baby G gathered on Saturday to try out Red Sky. I enjoyed a great meal at Yellowfin with my family a few years ago and had great expecatations for Red Sky. They did not disappoint. I think it's fair to say everyone enjoyed their meals -- from steak to fish to pork chops and crab cakes.
John and I shared our meals. I ordered crab cakes, served with saffron rice and asparagus:
John ordered the NY Strip, served with garlic mashed potatoes and asparagus:
We turned our meals into our own surf and turf, although Red Sky does offer a lobster tail and petit filet version. The crab cakes were the lumpiest I've had in a very long time, with very little filler. The steak was perfectly seasoned and cooked medium rare as specified. I didn't even need any kind of sauce -- this coming form someone who LOVES A1!
Desserts did not disappoint either. They had a cheesecake, some type of peanut butter ice cream with chocolate sauce and I chose one of my favorites: Creme Brulee.
My husband, the chocoholic, ordered the "Chocolate Confusion":
I don't think I got to taste this thing. There was nothing left by the time I thought to ask John for a sample.
The bar area has a similar menu as the dining area, only it features more casual dishes (like a selection of sandwiches and sushi). The gang met at the bar before our 7:00 reservation to enjoy a few apps and drinks and to watch some tournament games on the many flat screen tv's.
Red Sky is definitely someplace we'd go to again, especially for special occasions. Check 'em out next time you're in Laurel! And don't forget to call us to come join you!
Red Sky Steak & Fish House
14707 Baltimore Blvd (Rte 1)
Laurel, MD 20707
(301) 604-2144
BaconFest
Last month, the girls got together at Laurie's for girls' night, but I wasn't able to make it. Linda told me about a simple little appetizer she made using bacon, 'Lil Smokies and brown sugar. This sounded really yummy (bacon's one of the ingredients... how bad could it be?) so I decided to try it.
You take the 'Lil Smokie (or mini hot dog) and wrap some bacon around it. Secure with a toothpick. Then you sprinkle brown sugar over top and bake at 375 degrees for 40 minutes until the bacon is crisp.
YUM!
I didn't have actual measurements and didn't use the entire package of bacon or smokies. After telling Linda I made this recipe, I found out you're supposed to use a cup of brown suger. I didn't use nearly that much (just sprinkled about half a teaspoon over each one). John thought they were good but wasn't convinced it was 'da bomb or anything.
The rest of the bacon was cooked up and topped our turkey sandwiches on kaiser rolls. A simple dinner made extra delicious with the addition of bacon!
You take the 'Lil Smokie (or mini hot dog) and wrap some bacon around it. Secure with a toothpick. Then you sprinkle brown sugar over top and bake at 375 degrees for 40 minutes until the bacon is crisp.
YUM!
I didn't have actual measurements and didn't use the entire package of bacon or smokies. After telling Linda I made this recipe, I found out you're supposed to use a cup of brown suger. I didn't use nearly that much (just sprinkled about half a teaspoon over each one). John thought they were good but wasn't convinced it was 'da bomb or anything.
The rest of the bacon was cooked up and topped our turkey sandwiches on kaiser rolls. A simple dinner made extra delicious with the addition of bacon!
1.08.2007
Union Jacks - Bethesda
Although it's been open for a while now (a year or so?), this was the first time John and I went to Union Jack's. Ever since Uncle Jed's closed, the gang has been looking for a new place to watch sporting events and drink beer. Union Jack's has become a new group favorite.
We went on a rainy Sunday afternoon at the beginning of playoffs. I expected the place to be a bit more crowded, but the ability to actually get a chair at the bar was rather nice. Most of the gang had been there for the 1:00 game and already had a round of snacks, so I didn't get to see/taste any of that.
Being a British joint, their menu consisted of a pretty good line-up of apps, salads, burgers, sandwiches and traditional Brit fare. Many dishes were named after various famous Brits. I opted for the Fish & Chips (no fancy name on this one):
I probably should have placed a quarter or something on the edge of the plate so you could see exactly how BIG this piece of fish was. It was a good 9 inches in length and maybe 4 inches wide. The plate was oval and fairly large, although it doesn't look like it in the picture. The fish was nicely cooked, crunchy and not too greasy/oily. Served with a side salad, pickle and tartar sauce for $11.95. I washed mine down with a nice Blue Moon Belgian White.
For dessert, we ordered a slice of cheesecake with cherry topping. Sorry... we dug into it before I could pull out the camera. The "slice" was more like a sliver, and "cherry topping" is a generous name for the three maraschino cherries and cherry juice drizzled over top. There was also chocolate sauce drizzled over it as well, which made this very generic cheesecake one step above "eh".
We enjoyed the atmosphere and there were lots of dishes on the menu I'd like to try. So we'll be back, I'm sure.
Union Jacks
4915 St. Elmo Avenue
Bethesda, MD 20814
(301) 652-2561
We went on a rainy Sunday afternoon at the beginning of playoffs. I expected the place to be a bit more crowded, but the ability to actually get a chair at the bar was rather nice. Most of the gang had been there for the 1:00 game and already had a round of snacks, so I didn't get to see/taste any of that.
Being a British joint, their menu consisted of a pretty good line-up of apps, salads, burgers, sandwiches and traditional Brit fare. Many dishes were named after various famous Brits. I opted for the Fish & Chips (no fancy name on this one):
I probably should have placed a quarter or something on the edge of the plate so you could see exactly how BIG this piece of fish was. It was a good 9 inches in length and maybe 4 inches wide. The plate was oval and fairly large, although it doesn't look like it in the picture. The fish was nicely cooked, crunchy and not too greasy/oily. Served with a side salad, pickle and tartar sauce for $11.95. I washed mine down with a nice Blue Moon Belgian White.
For dessert, we ordered a slice of cheesecake with cherry topping. Sorry... we dug into it before I could pull out the camera. The "slice" was more like a sliver, and "cherry topping" is a generous name for the three maraschino cherries and cherry juice drizzled over top. There was also chocolate sauce drizzled over it as well, which made this very generic cheesecake one step above "eh".
We enjoyed the atmosphere and there were lots of dishes on the menu I'd like to try. So we'll be back, I'm sure.
Union Jacks
4915 St. Elmo Avenue
Bethesda, MD 20814
(301) 652-2561
