Luscious Wild Alaskan Sockeye Salmon - Ohh La La

So the other day I caught the culinary bug again. This time the ocean was calling to me. I decided to pick up some lovely Wild Alaskan Sockeye Salmon (Available April – October). I do not have  a lot of experience with this fish, so true to form, I decided to wing it. I came up with a lovely baked salmon with Honey Habenero Sauce from Po River Apiary (More information included below), Citrus rind seasoning, basil, cilantro, and dill. It was FABULOUS. I am happy to report it was cooked perfectly, not dry at all. For this use a meat thermometer and common sense. Fish should be cooked to 145 degrees according to the government food safety website (Click here for more information). It just melted on my tongue.  

Po River Apiary is located in Spotsylvania Virginia. They produce a wide variety of items, but all are made from their own naturally harvested honey. In this recipe I used their wonderful Honey Habenero sauce (Which is more like a glaze). It is deliciously sweet with a subtle kick, perfect for cooking fish. The uses for this product are only as limited as your imagination.  You can view their product brochure online at: https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwxeiC-DkpYkNGVjNGJkN2EtMDBlMC00MmE4LWFhOTAtNjM4ZmZkZTU1ZGVl&hl=en_US. This kicks off another new article series, The BEST Places You Should Know About. Follwing this maiden voyage, we will be bringing interviews from local businesses that everyone should sit up and take notice. Coming soon is the Organic Butcher of McLean. Please stay tuned!

Best 'O Veg - Part 1 - Italian

This blog, like many of the restaurants in this here US of A, tends to be more meat centric. What many of my readers may not know about me is that I am pro vegetarian and was a card carrying member for 3 full years. No red meat, white meat, or fish. I had to give up that lofty pursuit when my cravings got worse and worse. I was getting proper nutrition, so skeptics; keep your snarky comments to yourself.

Suffice it to say, in 3 years you learn a lot about restaurants and where to find the best veg food around. I will share this vital knowledge with you now grasshopper. Periodically I will throw out these Best ‘O Veg reviews. It will showcase a paticular cuisine/establishment.  Today I will post a review for Famous Luigi’s in DC, once on my vegetarian restaurant review website. Enjoy…

_______________________________________________________________

Famous Luigi’s

1132 19th Street NW
Washington, DC 20036
(202) 331-7574

Website: http://famousluigis.com/

I am of the belief that on one’s 1^st visit to Famous Luigi’s Italian Restaurant, in NW DC, the pizza should be their starting point. I have had the privilege of eating their food on 3 occasions. This DC locale has been at the same building for almost 70 years. In that time they have most definitely mastered their trade.

My introduction to their groundbreaking pizza ruined me for pizza from any other food establishment. I had ordered a pizza with mushrooms, fresh tomatoes, fresh basil, and extra cheese. Upon my 1^st bite of this masterpiece, I believe my eyes rolled back into my head.

I have always been of the school of thought that pizza was one of those foods that was good, but not worthy of culinary worship as fine cuisine. Luigi’s has single-handedly torn down my misconceived opinion in one meal.

I eat pizza from the usual places, but this pizza was beyond anything I had ever experienced. The cheese was heavy, but not overwhelming, the toppings were fresh and not overcooked, the tomato sauce was flavored beautifully and not too heavy, but the crowning point of this meal was the crust.

Normally I leave the crust. Most crust lacks flavor and texture, and does not impress me. There can be no doubt that this crust is made by scratch, and from true Svengalis of this profession. I can honestly say I have never tasted crust this good before (could you tell?). It was soft and hearty at the same time, but my favorite aspect was the lovely yeast flavor, it is what really makes this crust unique.

I have also tasted the appetizers, Melanzane fritte (fried eggplant) and the Mozzarella fritte (homemade mozzarella; breaded & fried). Both are EXCELLENT and completely homemade. The eggplant breading did lack seasoning, but all it really needed was a little salt and it was still amazing. The texture was perfect.

On my most recent visit, I finally tried their pasta (made in-house). I tasted their Fetuccine alla Luigi (homemade pasta sautéed with cream sauce & parmigiano). This is essentially their version of Fettuccini Alfredo. I also tried their Gnocchi alla bava - potato dumplings in three cheeses. I can tell you, without hesitation, that I have never tasted better.

What people do not realize, is that fresh homemade food, like pasta, looks very different than what most people are familiar with. This kind of food lacks the pre-fab/out of the jar appearance of most chain restaurants (ie: Olive Garden or Macaroni Grill). The pasta has a more yellow color, and for the 1^st time I was eating pasta at an Italian restaurant that was cooked to perfection – Al dente. At every single eatery I have been too, the pasta is always overcooked to some extent.

The sauce was a simple creation and elegant in its simplicity. It was like you could name each ingredient in it by tasting it. There is no mass-produced, from the grocery store, generic mush from Luigi’s.

My opinion is, visit this place as soon as you can, you will not regret it.

UPDATE:

Since writing this entry I have also had the privilage of trying the angel hair arrabiatta. Technically not on the menu, it is a must order. I have never eaten angel hair in a restaurant the was perfectly al dente. I could die happy now. The sauce bursting with flavor Italiano with a touch of zing. Eat eat eat!

Honey Pig - Annandale VA

What is Honey Pig you might ask. Honey Pig is a singular experience. I find it difficult to properly describe in words (although, I will try anyway). It is not just a Korean BBQ restaurant, but an experience in Korean culture.

What I like best about HP, is that it was made to please Koreans. When  I went, I was one of the only white people there. I always believe that the true way to tell if a restaurant is serving authentic cuisine, is by watching the clientele that frequent the establishment. The fact that 95% (give or take) of the diners were Korean, made me confident that this would be the real deal.

The atmosphere in HP was frantic with servers running about setting up grills at new customers tables, setting the meat to cook, bringing plates full of lettuce, Kimchi, and other accompaniments. The design of this place is very urban and spartan. Nothing was hanging about that did not serve a purpose. It was an environment completely foreign to me. In fact, I felt like this could be the closest to what it would feel like to be in Korea.

Koreans reading this will likely laugh at me. Silly white woman does not realize what Korea is really like. They would be right. But like Korea it felt. It was hot, vibrant, and bustling, and I have not even gotten to the food yet!

When we entered, our table was immediately served individual small dishes with Kimchi, which I  had never tried and was nervous about, and other similar style vegetables. There were also individual leaves of lettuce which confused me. There were 2 dipping sauces and sliced onion with chopped (yes more) lettuce.

I had tried Korean food in the past, but this experience was totally new. I felt like a tourist and little out of place, but in a good way. For the 1st time in a very long while, I was giddy, excited about this new gastronomic experience.

I ordered the pork belly, and my friend with me ordered bulgoggi. The servers here move with purpose and focus, and it was not long at all before our grill was sizzling with yummy marinated meats. Served with rice and an additional vegetable mixture that seems primarily mung bean sprouts. I was thrilled to learn that I actually do like Kimchi. The spicy sour flavor goes perfectly when eaten in conjunction with the rice and meat. I also learned the purpose of all that lettuce. By observing the table next to me, the chopped lettuce is eaten together with the meat, almost like a salad. The large leaves are used to wrap various ingredients. I tried both ways and they are fabulous together.

A table neighbor was even patient with me when I inquired about a dish they were eating. It is steamed and made of eggs, almost like an egg souffle. It is called Gaeran Jim. It is very mild and quite fluffy in texture. The fried dumplings are also painfully delicious. There was literally nothing off with this meal. It was perfect.

If you just adore Korean food, or if you are in the mood for a vacation from the norm (according to us that is), Honey Pig is just what you have been looking for. The only downside is can be difficult to communicate with the staff, so be patient, it is all part of the process. 

Contact Information

7220 Columbia Pike
Ste C
Annandale, VA 22003

Phone: (703) 256-5229

Website: www.eathoneypig.com

Sahara Lebanese Cuisine - Sterling, VA

I had decided my husband and I needed a “date night.” We were shopping for a wedding shower in the Sterling VA area and I was in the mood for Middle Eastern; so we stopped at a small establishment in Sterling. It is somewhat hidden from view in the Burlington Coat Factory plaza.

Even though it was a Thursday night, I was surprised to find it empty. We were warmly greeted by Manal, the owner. From the moment we entered, we were treated like kings. This is why I prefer to dine local. Chain restaurants are detached from their clientele. They do not connect with their customer because they do not feel that they have to. Suffice it to say, I felt more than welcome. 

Hubby and I both ordered an appetizer. I went straight for the stuffed grape leaves, while he went for the Fatayer B’jibne (Cheese pastries filled with a blend of cheeses). Both were phenomenal. The grape leaves were definitely the real deal. I have become quite the connoisseur of this particular dish. I have tried it numerous places, and I know what makes Sahara’s recipe truly fantastic, the mild flavor. The subtlety of the ingredients as they blend on your palate.Inexperienced restaurants can make a version of this dish, but their attempt is heavy handed. The flavors are too overpowering, not pleasurable at all. This was not the case here. Everything I ate was wonderful, but the grape leaves will remain the victor in this match for supremacy. 

The pastries were rich and very feta friendly. If you relish the taste of feta, this is the appetizer for you. They also bring and endless supply of warm, flat, doughy bread. Hot every time! It is served with light dipping oil that puts Macaroni Grill to SHAME.

For my entrée, I was torn between the Salmon Cilantro and Mixed Grill. I went with the latter. A heaping plate of basmati rice pilaf, hummus, salad, and a mixture of lamb kabob, shish tawouk (grilled marinated boneless chicken breast with garlic puree. The puree is incredibly delicious!), and kufta kabob (ground lean beef and lamb mixed with parsley, onion, herbs and spices). Every last one of these items was superb. Equally juicy and well seasoned.

I highly recommend this jewel to all who love Lebanese cuisine.

Contact Information:
46950 Community Plaza
Sterling, VA 20164
Phone: (703) 421-8252
Fax: (703) 721-8253

Website:  http://www.saharalebanesecuisine.com

My attempt to create bliss

I decided for my husband's birthday I would creat a new dish, and it would be fabulous. I am not one to follow recipes. At most I would say I am inspired at times by them, but never follow.

I knew it was going to be something with chicken breast, but I was bored with my usual meals of that variety. Then I thought, a ha!, some kind of chicken pasta alfredo. I wandered through the grocery store looking for the right ingredients for what I was "tasting" in my mind. I will share this with you, but know that measurements will be variable. For the sauce I approximated till it tasted right. See at the very bottom for an image of this masterpiece.:-)

Chicken breast (I made like 8. I tend to much food)
1 16 oz package of linguine
1 6 oz container shredded parm (I prefer Parm Regiano, but any parm works)
a handful of shredded mozzarella and provologne mixed
cornstarch blended with water before adding
Pancetta, cut up and fried till crisp
2 shallots
4 cloves garlic minced
1 qt heavy whipping cream
salt and pepper
2 cups butter

Sauce
I started off heating the cream and butter in a sauce pan on low heat. Sizzle pancetta and then add chopped shallots and minced fresh garlic.Once whipping cream and butter are blended, add the pancetta, onions, and garlic and stir. Heat more and then add the parm and cheese blend then the cornstarch mixed with water. Keep stirring till thickened.  mmmmmmm

Chicken

Because the chicken is to be served covered in the sauce, I keep it very simple and just bake at 350 till they reach a temp of 165. Make linguine

Combine on plate and enjoy. This dish is to be tinkered with. Measurements, ingredients can all be changed per your preference. I thought mine was pretty awesome though. See below

Norton's - Tyson's Corner VA

Where to start? What is Nortons? Norton’s is a local restaurant that is housed inside Tyson’s Corner Mall. It is what took the place of Slade’s when it went away.

It is a local and privately owned restaurant that is masquerading as a chain. Never in all my life have I had such generic cuisine. To me, this felt like chain food.

I had the ribs, which came out blackened. When I could not find my server to send it back, I had to ask a random server  who managed to stumble by.

She took my plate. I waited for the next round. Strangely, another server brought a dish back, of the exact same ribs they took away. I could not help the loud guffaw I let loose. It was just so funny!

It started at Slades, and became Norton’s. Next it must be Jonah’s, cause this one is a stinker. 

Contact Information:

Really, you do not want it...

What is the deal Charlie?

Tuna, it may seem to be an odd idea for a blog entry, but I am curious about tuna. Specifically I am curious as to what the hell I should be looking for in the bazillion brands and types of tuna. Why are there so many? Why do they charge so much for one, and not another?

I stand in the grocery aisle completely confused by the over saturation of information;  so  I set out to decipher this information. For one thing, this is a very complex topic. I got most of my information from the Environmental Defense Fund website at: http://www.edf.org/article.cfm?contentID=7682, and Consumer Reports: http://www.consumerreports.org/cro/magazine-archive/2011/january/food/mercury-in-tuna/overview/index.htm. For even more detail, see those articles.

The first thing one should know is that there are 3 main types of canned tuna. Light, Albacore or white, and Yellowfin. These are the main types we all come in contact with. The light tuna is, by far, the cheapest. The Yellowfin and Albacore tend to be more expensive. Supposedly they are better tasting. Light tuna is made more often from Skip Jack tuna, a smaller fish than either Albacore or Yellowfin.

That is the main difference. The rest of the information mainly deals with how it is packaged. Is it chunk or solid? Canned in water or oil? The titles seem confusing, but they are essentially saying the same thing. So the question is really, which tuna you want to eat, and in which method do you wish it to be prepared?

What most people, including myself, might not know is that the tuna that is pricier and highly coveted, may not be the healthier choice. We have all heard about mercury in tuna. But less well known is that different species of tuna have higher levels than others. The species touted as the best in flavor (and therefore more expensive), Albacore and Yellowfin, have the highest concentration of mercury levels due to the fact that they are larger predators than the Skip Jack used to make the standard light tuna most of us grew up eating. So, interestingly enough, you are paying a higher price (in many ways) for the more contaminated product. That will make you think before you pick up Charlie from the shelf.

Of all canned fish, it seems canned salmon is the best. Who knew? Mostly it is sustainably caught sockeye or pink from Alaska, and still very high in Omega 3s. Maybe I should make my usual tuna sandwich a salmon salad sandwich instead?