Food.Fun.Stuff: A Little Late in the Game...But...

Last minute, but better late then never...Chicago Restaurant Week is wrapping up this week (February 20-27, 2009), so if you're in the area, hit up one of the hot spots (Dine, one sixtyblue, carnivale, etc...)

Picture source: http://chicago-hotels.tripadvisor.com/LocationPhotos-g35805-Chicago_Illinois.html

Blueberry Waffles

Blueberry Waffles

1 cup all purpose flour
1 tbsp. baking powder
2 tbsp. sugar
1 tsp. vanilla extract
2 large eggs
1/2 cup evaporated milk
1/4 cup peanut oil
2/3 cup small blueberries

Preheat waffle iron according to manufacturers instructions. In a bowl, combine flour, baking powder and sugar and mix well. Add in the vanilla, eggs, milk and oil and mix well. Add in the blueberries and mix well. Spoon/pour batter into the waffle iron and cook according to manufacturers instructions. Serve hot.

*Johnna's tip: Serve immediately. Nothing is nastier than cold breakfast food:-( Great toppings are adding some additional fresh blueberries on top of the waffles and dripping your favorite syrup over the waffles. Breakfast is the most important meal of the day, so why not make it fun and comforting?!

Picture source: http://www.allaboutyou.com/food/American-recipes/v1

Drinks on Me: Fuzzy Navel (Non-Alcoholic...Correction: Alcoholic)

Fuzzy Navel

2 oz. peach schnapps
Orange juice
Splash of Lemonade
Ice

In a glass, fill with peach schnapps and top with orange juice and splash of lemonade; stir well. Serve.

*Johnna's tip: If you're feeling the need for more of a buzz, add in 1 oz. vodka...Enjoy!

Picture source: http://www.chow.com/recipes/10253

Food.Fun.Stuff: Funny of the Day

Pizza in a cone...hmm, we have to think about this one...What will they think of next?? Actually we want to know your thoughts on this one...would you try the pizza in a cone??

Picture source: http://blogofhilarity.com/wp-content/uploads/image2.php?image=pizza_cone.jpg

Roasted Beets

Roasted Beets

1 bunch of beets
2 1/2 tbsp. olive oil
3 tbsp. garlic
Salt (to taste)
1/4 tsp. pepper
1 tbsp. vinegar (*Suggested: White vinegar or Balsamic vinegar)

Preheat oven to 350 degrees. Wash and dry beets; leave skin on. Remove the green on the beets and put to the side for later. In a baking dish, combine the beets, olive oil, garlic, salt and pepper. Place the dish in the oven and bake for 50-60 minutes or until beets are tender. Drizzle on the vinegar and Serve.

*Johnna's tip: JKGF's new fetish is beets. They are a site for sore eyes on a plate with the unique coloring and burst of flavor. We know, we know...you don't like beets, right?? Well, make them into something more geared toward your taste buds i.e. if you're a salt person, add more salt or even some sugar might add to the already semi-sweet flavor of the beet. Twist it into something good;-) They're good for you!

Picture source: http://www.ebfarm.com/Products/OrganicVegetables.aspx

Drinks on Me: Mai Tai (Alcoholic)

Mai Tai

2 oz. dark rum
2 oz. light rum
2 oz. triple sec
1 oz. lime juice
1 oz. grenadine
1 oz. orgeat syrup
1/2 oz. pineapple juice
Ice
Fresh mint leaves

In a cocktail shaker, combine all ingredients over ice and shake well. Pour into a serving glass and garnish with mint leaves. Enjoy!

*Johnna's tip: Ode to The Gibson for this one;-) After having their Mai Tai (*which by the way, is not on the regular menu...you have to ask the bartender to make this one for you), we just can't seem to shake it and are seeking to reinvent it through this recipe...however, this one is no match for the one we had at the Gibson. Though this doesn't match the one at the Gibson, it is a close runner up and just as enjoyable;-) Drink responsibly!

Picture source: http://www.cocktail.uk.com/db/viewCocktail.asp?ID=128

Food.Fun.Stuff: Fat Tuesday Party (D.C.)

Party Time! Well today is the day to partake in all the partying your heart desires...it's Fat Tuesday!! Head down to the Red Derby in Columbia Heights and snag some of those festive beads and drinks;-) It's free! (*Well getting in is free, not the drinks...but there will be plenty of drink specials;-)

The Where: Red Derby, 3718 14th st. NW Washington, D.C. (202) 291-5000
The Metro: Columbia Heights (Green Line)

Picture source: http://www.mardigras.com/

Food.Fun.Stuff: Blue Ridge Slated to Open April 1, 2009

Barton Seaver (formerly of Hook Restaurant in D.C.) will be making himself at home at the new Glover Park restaurant, Blue Ridge (*No website up yet). Appetizers range between $6-$12 and Entrees $13-$20 (*not bad, considering every other restaurant in D.C. wants to charge ridiculous prices for sometimes mediocre food...) Blue Ridge will be serving lunch and dinner seven days a week and the grand opening is slated for April 1, 2009 (*and no, this is not an April Fools post...well at least not this early...hahaha...;-)

*Get the more dish on Barton Seaver's new transition here.

Picture source: http://psywebdesign.com/webdesign/index.htm

Hot and Spicy Cajun Gumbo

Hot and Spicy Cajun Gumbo

4 oz. shrimp (Peeled, de-veined and chopped) (9-10)
3/4 cup spicy, pepperoni sausage (halved lengthwise and sliced 1/4" thick)
1 cup chicken (cut into 1" cubes) (thigh)
2 Jalapeno peppers
1/2 tsp. olive oil
1/2 cup of each: vegetable oil and flour
1 cup yellow onion (diced)
1 cup roasted green peppers (diced)
1/2 tsp. garlic (minced)
1 (14.5 oz.) diced tomatoes (with liquid)
1 tsp. oregano (dried)
2 bay leaves
1/4 tsp. of each: thyme (dried), fresh basil and pepper
1 tbsp. Cajun seasoning
6 cups chicken broth
1 cup white rice (short grained, rinsed and drained)
2 cups okra (sliced)
Salt (to taste)
Pepper (to taste)
Cajun seasoning (to taste)

Preheat oven to 450 degrees. Coat peppers with olive oil. Place in baking dish and roast peppers for 10-12 until blistered, turning occasionally, Remove from oven and let cool. Remove skins, seeds and veins and coarsely chop. Cook sausage and chicken for 5-7 minutes in a large pot over medium heat until lightly browned and remove from pot. Add vegetable oil to pot and heat til hot. Stir in flour (scrape bottom with a spoon. Suggestion: wooden spoon) and cook and stir until light brown. Add jalapeno pepper, onion, green pepper, garlic and tomatoes and cook until all vegetables are soft. Add in oregano, bay leaves, thyme, basil, pepper and Cajun seasoning while continually stirring mixture. Add in broth, rice, sausage and chicken and bring to a simmer. Cover while venting slightly. Simmer until rice is tender, about 20-25 minutes. Stir in okra and shrimp and simmer for 5-7 minutes. Season with salt, pepper and Cajun seasoning. Remove bay leaves and stir. Remove from heat and serve.

*Johnna's tip: Fat Tuesday!!!!! Hooray! When celebrating Mardi Gras, one must eat Mardi Gras style and what better dish to make than gumbo?! This gumbo is dee-lish (*so deelish this is a repost because we thought it was the best for a Mardi Gras foodie celebration) and turn the heat up a notch if your feeling spicy;-) Serve with some cornbread on the side or if you really want to go New Orleans all the way, finish the meal with some beignets (*even though we still haven't figured out where we could get a replica of these sweet treats in the District...). Celebrate!

*Johnna's tip, tip: A little history on Mardi Gras (*we love keeping you informed;-)-Mardi Gras, which literally means "Fat Tuesday", is the Carnival (the festive season that occurs right before Lent, which includes parades, masque and public street parties) celebrations that end the day before Ash Wednesday (*the time period varies throughout various cities that hold Carnival). It is indeed a time to celebrate! Have fun and let us know how you celebrated this Fat Tuesday;-)

Picture source: http://en.wikipedia.org/wiki/Gumbo

Drinks on Me: Atomic Cat (Non-Alcoholic)

Atomic Cat

5 oz. tonic water
5 oz. orange juice
Ice cubes

In a glass, combine all ingredients over ice and stir well. Enjoy!

*Johnna's tip: Quick, easy and non-alcoholic. For those of us who are just as excited about the Mardi Gras festivities today, but don't want the hangover the may coincide with today's celebrations, this is the drink for you. And another great thing is you probably already have these ingredients just lying around anyway...;-) Happy Mardi Gras!!

*Johnna's tip, tip: For those of you wondering "why on earth, of all days, would JKGF NOT post an alcoholic beverage on Fat Tuesday???" Well if you've noticed JKGF alternates each day with alcoholic and non-alcoholic beverages (*Everybody deserves a drink on us!) and today was the day for a Non-Alcoholic mix...Enjoy!

Picture source: http://www.chiff.com/home_life/holiday/mardi-gras.htm

Johnna's Pick of the Week: The Gibson (D.C.)

Now Johnna Knows Good Food hasn't done this in awhile, but we decided it is time for upgrades to "Johnna's Pick of the Week"...what are we talking about?? Typically for "Johnna's Pick of the Week" we choose a restaurant. When we first started (*Please see earlier post circa November 2007;-), one week we would choose a "Pick of the Week" based on one thing and the next week something else i.e. best spot for sweets or food, drinks And dancing.

Now we are taking it back to those days with our newest Pick of the Week...The Gibson. Ode to the days of the dimly lit classy cocktail lounge where waist coats were everywhere and quality bourbon was had by many...(*without the smoke...no smoking permitted indoors in D.C. lounges unless of course, you're at, Ozios...). The Gibson makes you feel like you're going to this secret society spot where you need a key to get in (*think Bungalow 8 New York circa about 3 or some odd years ago...) and if you don't know how to get the key, you're not going to get in.

Well, JKGF was on the scene on a Friday night only to find out just how exclusive The Gibson is to the rest of the nightlife scene in the District. Well, where do we start:
1. Do not and we repeat do not show up if you don't have a reservation...we waited a total 1 hour with this mistake.
2. NO standing room only:-) This lounge seats everyone that comes in. How awesome to be able to finally go out and not have every third person reaching over your shoulder as you sit and try to enjoy a drink at the bar with a friend or two?!?
3. The bartenders here should have a different name...it's as if they are to bartending as shopping at Giant is to shopping at Balducci's, a nice upgrade;-) and
4. The Bouncer. He is quite a character, you almost feel like you're about to be apart of some 007 scene, with his laid back, casual demeanor...

All in all, The Gibson is U streets newest gem that you must enter 2 doors to get in on the goods of this small cocktail lounge (48-seat space).

What we didn't care for??
1. The wait was a bit much. If you put your name on the wait list they will text you on your cell when a table or bar stool is available (*so you better make sure you have a good cell phone provider...we saw someone promptly get turned away when they arrived outside the 10 minute grace period you have once they send the text)
2. You have to book pretty far in advance to get a seat...so you need to know by Monday whether cocktails is on your agenda for Friday...;-)

What you should try?? Any and everything! The bartenders can make you whatever fits your mood, if it's not already on The Gibson's menu... we love, love, love the Mai Tai's (*after 2, we felt the buzz...)

The Money: Cocktails range from $8-$16.

The Metro: U st./Cardozo

The Where: Now here's the tricky part, pay close attention to the address because if not, you will literally walk right past it...2009 14th. st. NW Washington, D.C. 20009 (202) 232-2156

*Note to self: The Gibson is not for groups of more than 4...it's for that intimate time you're trying to spend;-)

Picture source: http://www.yelp.com/biz_photos/R3vQN2yZiSmnmKv5cCUrvA?select=A1IzCXfQkNm0iICeZ0nJcg

The 3 S's: Simple, Sauteed, Scallops

The 3 S's: Simple, Sauteed, Scallops

1 lb. fresh scallops
1/4 cup butter
2 tbsp. minced garlic
2 tbsp. fresh rosemary
1/2 tbsp. pepper
Dash of salt

In a pan over medium heat, melt the butter. Add the rosemary and garlic to the pan. Season scallops with pepper and a dash of salt; add to the pan and cook for 2 minutes on each side (*Do not overcook, then they taste like rubber...yuck!). Remove the garlic and rosemary from the pan. Serve.

*Johnna's tip: This is great when you want something light and quick for dinner. Scallops can be pricey but they're soo worth it and go great with just about anything i.e. pasta, sauteed veggies such as asparagus, green beans or even some zucchini...endless possibilities! For those of us in warmer climates try grilling them, even tastier;-)

Picture source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1072153

Drinks on Me: Bourbon Slush (Alcoholic)

Bourbon Slush

2 cups tea
1 1/2 cups sugar
6 oz. frozen orange juice
12 oz. frozen lemonade
3 1/2 cups bourbon whiskey
7 cups water

In a large pitcher (*that can go in the freezer), combine all ingredients (mix well) and freeze overnight. The next day (tomorrow!!), take the pitcher out of the freezer and spoon desired amount into a blender, blend well for about 5-10 seconds until semi-liquid. Serve!

*Johnna's tip: Ahhh Mardi Gras...where's Bourbon Street when you need it?? This recipe serves those of us not fortunate enough to partake in the festivities of Mardi Gras in New Orleans this week. Grab the ingredients tonight on your way home and prepare it for tomorrow so you too can feel like you're in fabulous New Orleans on Fat Tuesday. Throw on some beads, pull out the bourbon and celebrate!

Picture source: http://en.wikipedia.org/wiki/Bourbon_Street

Food.Fun.Stuff: Hana on U Opens

To the Market, to the Market! If you are a lover of Japanese food the way JKGF is, then we know you're excited about the newest market edition to U st., Hana on U. Hana on U has all the essential ingredients to re-create the classic Japanese feast i.e. yakionigiri, cream breads, etc. Until this market came to the neighborhood, we had to trek all the way to Rockville to Maxim Gourmet Oriental Market for our Japanese cuisine needs. Now we have a market right in the neighborhood. Check it;-)

The Where: 2004 17th st., NW Washington, D.C. (202) 939-8853
The Metro: U st./Cardozo (Green/Yellow Line)

Picture source: http://www.yelp.com/biz_photos/E17GGA6-zWNXWOi-hvFEbA?select=8ts1UHiTuX_-w9560nrQQg

Old Fashioned Cornbread

Old Fashioned Cornbread

1 3/4 cup cornmeal
1/2 cup flour
1 tbsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 cup buttermilk
1 egg
3 tbsp. vegetable oil
2 tbsp. butter


Preheat oven to 400 degrees. Combine together the dry ingredients. In a bowl, whisk together the buttermilk and the egg; add in the dry ingredients and stir well until combined. Heat the oil in a cast iron skillet for 10 minutes. Pour the mixture into the skillet and bake for 15-20 minutes. Spread butter on top of cornbread. Enjoy!

*Johnna's tip: Old fashioned cornbread beats the boxed stuff, especially if you have time to make it. For those of us who refuse to spend more than 10-20 minutes in the kitchen cooking anything, this is the recipe you pull out when you're trying to impress someone with your soul food cooking skills. Make this a side for baked or fried chicken, string beans and mac 'n cheese...soul food at its best!

Picture source: http://en.wikipedia.org/wiki/File:MsSh_Cornbread.jpg

Drinks on Me: Hurricane (Alcoholic)

Hurricane

2 1/2 oz. light rum
2 1/2 oz. dark rum
2 1/2 oz. passion fruit juice
1 1/2 oz. orange juice
1 oz. fresh lime juice
1 1/2 tbsp. simple syrup
1 1/2 tbsp. grenadine
Ice

In a cocktail shaker, pour in all ingredients over the ice; shake well. Strain into a tall hurricane glass. Serve!

*Johnna's tip: Sometimes you just need a drink that will seriously wind you down. A Hurricane cocktail is the answer! With the combination of light and dark rum (*Note: Be careful drinking a lot of this combination...it can be lethal), you are sure to get a nice buzz after a couple of sips;-) Enjoy and drink responsibly!

Picture source: http://www.all4bar.com/index.php?cPath=70&osCsid=d7b5f373a93fb4b2a43dd4d1966a9a69

Food.Fun.Stuff: 10th Annual International Wine and Food Festival ReCap (D.C.)

Wine, Wine and more Wine! That is the best way to describe the 10th Annual Washington, D.C. International Wine and Food Festival. Wine makers locally, nationally and worldwide came out to showcase who had the best of the reds and whites and all those in between;-) Chefs and Sommelier's from all over made presentations of their favorite recipes and wine pairings. With over 200 vendors, boredom was not an option...check out what we found on this journey through the Ronald Reagan Buildings 2-day Wine Country:

>Sebeka-One of our favorites! The wine was smooth, somewhat sweet but not bitter...
>Linganore Winecellars-A pretty sweet Merlot...unusual for Merlot...
>Vinos Cambronero-New taste. A bit fruity for a cabernet savignon...
>Barboursville Vineyards-"Felt like we were drinking water" (*Description used when asked what did the wine taste like?) The Octogan, though very light and sweet, it did remind you of water...
>D.C's Wine Country (*Who knew?!?)- The meritage wine had a cork taste that we couldn't seem to shake...
>Domenico Winery- This Santa Cruz winery had just enough bite for our taste buds;-)
>Don Miguel Gascon-Nice. Wine wasn't too oaky or heavy. We spent a lot of time with this Argentina wine at the festival;-)
>Dr. Frank's- Just what the Doctor ordered. The dry wine we tasted was "ooo, so sweet" and semi-dry was "ooo, so much sweeter"...anybody up for sweet wine??
>Finca La Estancada-Haha, the vendor operator for this wine was such a comedian (*or maybe we just thought he was funny being this was probably our 20th or 30th vendor to visit...wine will do that to you...) Anywho, the sparkling wine was not too bubbly and quite tasty;-)
>Maryland Wineries Association-The pinot grie was nothing special (*along with the attitudes...)...dry but smooth.

All in all the wine was fantastic! The food, on the other hand...well, where was the food?! This is the one thing (*major thing) that the festival lacked, there were not enough food vendors. We had the bright idea that we would eat at the festival (*being that it was called the International Wine and Food Festival...) only to find that we would have to snack on Cabot cheese (*stay away from the horseradish cheese...), biscottis (*Yum for Biscotti Goddess!) and Peppadew sauce (*which by the way is deelish and their Eswatini Swazi Kitchen line boasts some of the spiciest sauce you will ever taste). We were pleased with what we were able to munch on but disappointed that "Food" was even included in the tag line for this event (*next year, it should be disbarred from the title!)

All in all, we had a fab time tasting all the wines:-) We could, however, have done without: "Food" in the tagline (*there was not enough food for a true foodie!) and the crowd (*it was a little congested, but after a few tastes from the wine vendors, you notice it less...;-). Will we go next year?? Yup and this time we're eating a full meal before we go!

*Disclaimer: These are only the views of JKGF and do not represent any other views outside of www.johnnaknowsgoodfood.com. JKGF is in no way a Sommelier, we just like good wine;-) Thank you and happy reading!

*More pictures coming soon!

Baked 3-Cheese Ziti

Baked 3-Cheese Ziti

1 pkg. Italian turkey sausage (casing should be removed, crumbled and cooked)
3 cup ziti (cooked and drained)
1 (15 oz.) container Ricotta cheese
1 (8 oz.) can tomato sauce
1/2 cup grated Parmesan cheese
1 (8 oz.) package Mozzarella cheese
1 cup finely chopped onions (sauteed to soften)
1 tsp. minced garlic

Preheat oven to 350 degrees. Combine sausage, ziti, Ricotta cheese, Parmesan cheese, onions, garlic and half of the Mozzarella cheese; slightly stir to blend. Spoon mixture into a 2 qt. casserole dish and drizzle tomato sauce on top. Top with remaining cheese; cover with aluminum foil and bake for 40-45 minutes or until hot and bubbly. Uncover and bake for about 5-7 minutes or until cheese has melted. Serve.

*Johnna's tip: Italian comfort food and the winter time. What a combination?! You can always count on pasta to do the job when you've had a bad day, need some comforting from all the cold weather or just in need of some TLC (*TLC=Tender Loving Care;-). The good thing about ziti or pretty much any pasta is that you can do anything you pretty much want to make it your own. If you like spinach, for example, add in about a cup of freshly chopped spinach to this recipe. Comfort food is all about food that makes you happy and feel good...so comfort yourself with your favorite things!

Picture source: http://o.aolcdn.com/food/media/images/campbells/240x160/three-cheese-baked-ziti-with-spinach-240.jpg

Drinks on Me: Baby Bellini (Non-Alcoholic)

Baby Bellini

2 oz. peach nectar
Sparkling cider (chilled)
1 oz. lemon juice

In a champagne flute, add the peach nectar and lemon juice; stir. Add in the cider slowly; give a slight stir; Serve.

*Johnna's tip: Breakfast drinks are the best. Bellini's, Mimosa's and Bloody Mary's are just the way to start a weekend brunch (*we love the weekends!). The non-alcoholic versions of these cocktails does not take away from the fun...the drinks still have the same flavor, but there will not be the same buzzing feeling like the one you get from a champagne influenced Bellini. Enjoy the flavor!

Picture source: http://www.papygroup.it/cocktail.aspx

Food.Fun.Stuff: Eventide Opens (VA)

Think three different atmospheres, wood decor and plenty of tables instead of the usual wide bar standing space and you have a vision of Clarendon's newest restaurant member, Eventide. Eventide opened February 12, 2009. Miles Vaden, Eventide's executive chef, is a believer in regional cuisine and local products intertwining this in the various menu options. His cooking style is a twist of traditional meets the techno-generation.

Appetizers range from $9-$13
Main Course ranges from $20-$29

Basically, this would be a cool spot to check out with a date where you are seeking a cost efficient night out on the town. And the change of scenery doesn't hurt either (*except of course if you already live in this area...), Clarendon is adding some pretty cool things to the neighborhood;-)

Picture source: http://eventiderestaurant.com/eat.html

Food.Fun.Stuff: DC Restaurant Week!!

The Districts Annual Food Sale (*February 16-22, 2009) has begun! The area's best and worst restaurants have leveled the playing field with $20 lunches and $35 dinners. Reservations at some spots are almost impossible at this point (i.e. Art and Soul...we really tried to get in here!!) Since its still early in the week, try booking now or try eating out earlier in the week versus fighting the weekend rush;-)

Check it out here: http://www.washington.org/restaurantwk/

Picture source: http://www.hfelipeiv.com/valladolidhotel/eng/restaurants.htm

Chocolate Fondue

Chocolate Fondue

12 oz. dark chocolate (*suggested: Hershey's Milk Chocolate Bars, 3 bars should be sufficient)
8 oz. heavy cream
Dash of salt

Heat heavy cream over medium heat until small bubbles begin to form (*do not bring to heavy boil), lightly boiling. Add in the chocolate and dash of salt (*Dash=just a drop...), whisking in the cream until fully incorporated and smooth. Immediately transfer chocolate mixture to the fondue pot (*fondue pot should be set on low heat). Serve from fondue pot (*Basically everyone can just use the fondue forks that comes with the fondue pot to take the dippers i.e. strawberries, marshmallows, etc. to dip into the chocolate in the fondue pot). Enjoy!

*Johnna's tip: The big Lovers Day (*i.e. Valentines Day) inspired us to pull out the 'ole fondue pot, which was a huge hit at our Valentine's get together this past weekend. Guests were able to indulge in the chocolate with dippables such as strawberries, marshmallows and brownies. Other great dippables are bananas, pound cake and cheesecake (*Cheesecake is a JKGF favorite, a must try on our list of dippables with fondue). Fondue pots are also inexpensive and add just the right flare to your small, intimate gatherings...try it!

Picture source: http://www.specialtyfoodamerica.com/ecommerce_catalogue/Ceramic%20Chocolate%20Fondue%20Set%20-%201.jpg

Drinks on Me: Ginger Martini (Alcoholic)

Ginger Martini

2 1/2 parts vodka
1 part Ginger Soother
1 1/2 tsp. honey
Ice

In a cocktail shaker, combine all ingredients over ice and shake well; strain into a martini glass. Serve!

*Johnna's tip: While out at dinner with lady friends, we discovered this decadent cocktail that offers irresistible flavor in every sip (*The Oval Room makes a pretty good version of this one...one is absolutely enough here, especially at $12 a pop for cocktails...). Make this one before a Girls Night Out or when there's a big break up that needs to be forgotten;-)

Picture source: http://www.nydailynews.com/lifestyle/food/2007/07/06/2007-07-06_booze_with_attitude.html

Food.Fun.Stuff: Happy Valentine's Day!!

HAPPY VALENTINE'S DAY!! Love, flowers, sweets and champagne...who couldn't love a holiday that allows you to indulge in all the delightful things in life?!? Enjoy your day with whom ever and where ever you are today, Muah!

*P.S. Don't forget about the Food and Wine Festival going on today at the Ronald Reagan Building and there's an encore to the event tomorrow...check it out and give love on the V-day;-)

Picture source: http://www.wheelnanddealin.com/Valentines_Day.html

Moroccan Chicken

Moroccan Chicken

Slow Cooker
1/2 cup chopped onions
8 oz. baby carrots
1/2 cup prunes
1 (14 oz.) can chicken broth
8 oz. bone-in chicken thighs (skinned)
1 1/4 tsp. curry powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. black pepper
1/4 tsp. red pepper flakes

In the Slow Cooker combine the onions and carrots; add in the prunes and broth; top with the chicken. In another bowl, combine the curry powder, salt, cinnamon, pepper and red pepper flakes; sprinkle mixture over the chicken. Cover the Slow Cooker and cook on Low for 5 hours. Remove the chicken, fruit and vegetables from the Slow Cooker and spoon the juice from the Slow Cooker over each serving. Serve.

*Johnna's tip: Basically, you want the juice from the Slow Cooker to serve as your gravy over the chicken. The flavors of the juices in the Slow Cooker have had 5 hours to marinate and mix together creating an irresistible Moroccan flavor. Serve over a bed of brown rice.

*Johnna's tip, tip: If you don't own a Slow Cooker, please run out and get one today! They are one of the best inventions that could've happened to a foodie because (1) they allow you to basically add various ingredients to a pot and let them cook themselves and (2) you get all the credit for how great the dish tastes;-)...Yaay for Slow Cookers!

Picture source: http://www.marrakechcuisine.com/menu.html

Drinks on Me: Iced Apricot Tea (Non-Alcoholic)

Iced Apricot Tea

3/4 cup Apricot Black Tea
2 tbsp. Apricot Nectar
2 tbsp. cranberry juice
2 tbsp. sugar
Ice

Mix together tea, nectar and cranberry juice; pour in a glass over ice; add in the sugar and give a stir. Serve.

*Johnna's tip: Apricot tea is where you go when you want to mellow out. Apricot's are such tasty, exotic fruits that play with the senses in just the right way. Garnish with mint leaves or lime slices.

*Johnna's tip, tip: Increase or decrease the sugar to your taste buds, 2 tbsp. is just a good start;-)

Picture source: http://www.liquor-world.com/recipe_archive/la_kasbah.html

Johnna's Pick of the Week: Dino's (D.C.)

Don't judge a book by its cover. This is one of those lessons from your childhood that still holds true today especially when it comes to Dino's. While whizzing by on Connecticut Avenue, Dino's looks like just another restaurant lining the Cleveland Park row but go inside, you instantly feel like your in Italy in a one of the local restaurants. The appearance was probably the most surprising part of this Italian eatery. However, the close runner up was: the wine list. Dino's has one of the best Italian wine lists in the District and pairs perfectly to the classic Italian dishes that it manages to add the perfect spin on.

Try the Pappardelle alla Cacciatore or the Rigatoni al Gorgonzola. Also, Dino's offers "Restaurant Week" every week! From Sunday-Thursday you can enjoy a three course dinner when ordered by 7 pm for $24...what they like to call Menu Della Sera;-) Stop in and tell us what you think...again, JKGF needs to make the disclaimer, this is only based on our visit to Dino's, you could have a totally different outcome (*factors include: different servers, chef took the day off...who knows?!) But we can tell you this is probably one spot you should give at least 2 shots before calling it quits;-)

*Side note: We will say, however, there was no exceptional service at this spot...but they weren't rude either...

Picture source: http://www.dino-dc.com/index.html

Curry Chicken

Curry Chicken

5 lb. whole chicken
Salt (to taste...about 2 tsp.)
1 tsp. pepper
2 tbsp. sugar
2 tbsp. curry powder
1/2 can (13 oz.) coconut milk
2 tbsp. chopped onion
1 tsp. chopped garlic
2 tbsp. olive oil

Cut chicken into square chunks and marinate with salt, sugar and pepper. Pour oil in a pot and allow to heat up over medium heat. Add in the onions and allow to cook for 1-2 minutes, add in the garlic and chicken (together) and saute for 10-12 minutes. Add in the curry powder and continue cooking for 10-12 minutes longer. Add in enough water to cover the mixture; cook for 15-17 minutes at low-medium heat. Add in the coconut milk and mix well; bring to a slight boil, stirring and then remove from heat. Serve.

*Johnna's tip: Serve over brown or white rice or potatoes. Potatoes are common in curry chicken so you can add to the pot during the cooking time for the potatoes to take in the flavor of the curry powder. Also, for other meat alternatives try: shrimp, lobster or beef. Enjoy!

Picture source: http://www.aqua-safaris.com/Recipes.asp

Drinks on Me: Caipirinha's (Alcoholic)

Caipirinha's

1 lime (quartered)
1 tbsp. sugar
1 shot of cachaca
1/2 cup ice cubes with water

In the bottom of a glass, line with lime and sugar; using a wooden spoon smash the limes. Pour in the cachaca and ice; stir well; Serve.

*Johnna's tip: This drink reminds us of summer and of course, Brazil. What a wonderful place?! (*sun, beautiful people, Caipirinha's...) Caipirinha's are the official national cocktail of Brazil and is made with Cachaca which is the most common distilled alcoholic beverage in Brazil (*It is made from sugarcane just like rum...) Enjoy today's cocktail on us Brazilian style...;-)

Picture source: http://www.sambagrill.no/Reserve-a-table.php

Food.Fun.Stuff: Recall-Wrong Telephone Number Alert (Kuma Inn)!!

JKGF has a Recall on the post "2009 NYC Guide to Wining and Dining During the Recession" (courtesy of Kelli and Eleanor)...The article by Kelli & Eleanor has incorrectly published Kuma Inn's telephone number. The correct number for Kuma Inn's is: (212) 353-8866. We definitely need to get to the correct deals and thrills during these hard economic times...check it out and tell us how you like it!

*Side note: Don't forget to hit us up if you want this list...it is extremely helpful if you're headed to or are in the New York area:-)

Picture source: http://www.kumainn.com/main.htm

Cheesy Turkey Meatloaf

Cheesy Turkey Meatloaf

1 egg (beaten)
1 cup pasta sauce (*can be found at your local grocery store)
1/2 cup dry bread crumbs
2 tbsp. fresh basil (chopped)
1/4 tsp. salt
1 lb. ground turkey
1 cup mozzarella cheese (shredded)
1 tsp. garlic powder
1/2 tsp. crushed red pepper flakes

Preheat oven to 450 degrees. In a bowl, combine the egg, 1/2 cup the pasta sauce, bread crumbs, 2 tbsp. of the basil, garlic, red pepper flakes and 1/4 tsp. salt. Add in the turkey and 1/2 cup of the cheese; mix well. Spoon mixture into a meatloaf pan. Spoon on the remaining pasta sauce and sprinkle over remaining cheese. Bake for 15-17 minutes. Serve.

*Johnna's tip: Meatloaf. Blah, blah, blah...sounds boring, eh?? Well jazz things up if you want more flare:-) Add on more cheese towards the end of the cooking time for more of a comfort meatloaf or sprinkle with some chopped flat leaf parseley...serve with steamed carrots and beets (*JKGF loves beets!). Basically, jazz the meatloaf up the way you like it so it's not the same 'ole boring version you're used to...(*Cheesy mashed potatoes make a good match also...)

Picture source: http://en.wikipedia.org/wiki/File:Meatloaf.jpg

Drinks on Me: Cheesecake Happiness (Non-Alcoholic)

CheeseCake Happiness

4 oz. soft cream cheese
12 oz. strawberry soda
2 cups vanilla ice cream

In a blender, combine 3 parts soda to 1 part cream cheese. Add in the scoops of ice cream; blend well. Serve.

*Johnna's tip: We know, we know...it's the middle of winter, why in the heck would you want ice cream anything?! Well, we got a little weather happy over the past couple of days as the Districts temperatures warmed up and the sun blinded our eyes...we are reminded of how great ice cream is as the spring approaches. Try with some whipped cream on top, Enjoy!

Picture source: http://recipes.howstuffworks.com/sparkling-strawberry-float-recipe.htm

Food.Fun.Stuff: Cheap Eats In the City

Calling All New Yorkers!!

New Yorkers, far and wide, foodies and the like, basically anybody that eats or plans on eating out in New York City anytime soon, JKGF has the dibs on where to wine and dine during these hard financial times. Email us if you want a list of the "2009 NYC Guide to Wining and Dining During the Recession" (*courtesy of Kelli and Eleanor). We will gladly forward you a copy:-)

The list includes:
Places to find Wine Specials
Prixe Fix Dinner Specials
Brunch Deals
Happy Hour Deals
Cheap Eats
BYO Restaurants (*BYO=Bring Your Own Bottle) and
More!

Email: johnnaknowsgoodfood@gmail.com

Picture source: http://www.fhahomeloanrefinancing.com/blog/?m=20080505

Food.Fun.Stuff: 10th Annual Wine and Food Festival (DC)

Wine and Food Festival. What more could you ask for on Valentine's Day?? The 10th Annual Wine and Food Festival will be held in the Ronald Reagan Building and International Trade Center on February 14-15, 2009. There will be over 800 wines, over 200 wineries and food prepared by local chefs (*food demonstrations).

The Money: $85 if you purchase by this weekend and $95 after.
The Where: 1300 Pennsylvania Avenue, NW 2-6 pm.
The Metro: Federal Triangle

JKGF will be in the building trying and tasting all the new stuff. Of course, we will keep you informed and in the know if you can't make it out...Happy Lover's Day!!;-)

Picture source: http://www.wine-expos.com/Wine/dc/