Food.Fun.Stuff: Be My Guest

This weeks post comes from the creator of Diary of a Mad Blacktress, Naomi, who recently took a visit down under, check out this burger joint all the way from New Zealand:

I landed in Queenstown, on the south island of New Zealand on April 7 after 8 hours of driving. Known as the place where bungee jumping was invented, people come to this resort town to enjoy skiing, snowboarding, and extreme sports. If you're me, you come to enjoy Fergburger.

Fergburger is a burger spot in the center of town on Shotover Street, and every guidebook I read recommended it. When I saw there was already a line outside the door at 6:30pm, I knew the books weren't wrong. Me and my group squeezed our way inside and salivated--and cracked up--over the menu as we waited to order. I ended up ordering the Southern Swine, which consists of prime New Zealand beef, American streaky bacon (never heard of it, but who doesn't love bacon?), lettuce, tomato, red onion, avocado, aioli, and tomato relish. As I watched the cooks put together a line of burgers, honoring every customer's substitutions and omissions with German efficiency I could tell by the size that I would have to skip the fries. I could barely finish the massive burger, which came on fresh toasted ciabatta bread. The tomato relish tasted like a delicious combination of ketchup and BBQ sauce, and was unlike anything I've ever had. The lettuce and tomato were fresh and crisp, and if not for their tight wrapping, everything would have fallen out of my overstuffed burger.

For the few vegetarians in the room, there was the Holier Than Thou: tempura tofu topped with spicy satay, coconut, and coriander sauce, in addition to the lettuce and tomato. They also have a falafel burger I was tempted to get for the name alone--The Bun Laden.

Open from 8:30am to 5am 7 days a week, there's no shortage of business, with hearty breakfast wraps offered (The Morning Glory has all the fixings of a burger, only with bacon and eggs) any time. The fries and onion rings are equally delicious, but it takes a huge stomach to get both a burger and fries down. Although I was only in Queenstown 72 hours, I had about 4 Fergburgers while I was there. Here's an excerpt from an email I sent to a friend while I was away:

Subject: I'm pregnant....

Body: With a food baby. Her name is Fergburger.

If you ever find yourself on the other side of the world and are in need of sustenance, check out this place. Just make sure you don't do it before bungee jumping.

Fergburger: 42 Shotover Street, Queenstown, New Zealand

Picture source: Copyright of Johnna Knows Good Food

Food.Fun.Stuff: Congrats and Eating Burgers

*Congrats to all those who competed in the JKGF Giveaway for $10 HomeMade Pizza Co. gift cards!! The competition was tough but we were able to narrow it down to 5 winners and the grill combinations are fantastic...we can taste them now...Stay tuned because we will be having more giveaways soon;-) Thanks for reading and participating!

*Now for something that does not come to the District often...A Burger Eating Contest! On Thursday, July 2, 2009 (12 pm), Z Burger will be hosting the "Independence Burger Eating Championship". There will be some serious competition in the building with professional burger eaters coming in from as far as Canada. The prizes are the best part though: 1st. place=$1,500 cash, $1,000 worth of Z Burger food and a trophy, 2nd place=$750 cash and a trophy and 3rd place=$500 and a trophy. Part of the proceeds will go to the Hope House Foundation.

Want to be a contestant?? Shoot an email to zburgerdc@gmail.com.

Do you think you could eat that many burgers?? And with the size of Z Burgers, we really want to know who has a stomach that could humanly fit more than one inside? Can't wait til Thursday;-)

Picture source: http://www.yelp.com/biz/z-burger-washington-2

Recipe: Blackberry Cobbler

Blackberry Cobbler

1 3/4 cup flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1/2 cup cold milk
2 tbsp. butter
1 1/2 cup sugar
1/3 cup cornstarch
1/2 tsp. cinnamon
Dash of salt
4 cup blackberries

Preheat oven to 400 degrees. Combine the flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add in the milk, mixing with fork. Shape into an 8 inch square baking dish. Line baking dish with pastry. Add combined dry ingredients to berries; mix lightly. Spoon into shell; dot with butter. Roll out remaining dough to cover 8-inch baking dish. Place over filling. Seal and flute edges. Prick with fork. Bake for 45-50 minutes or until the crust is brown. Serve.

*Johnna's tip: Ok, so summer in DC may not be the best time/place for growing blackberries, but somewhere far, far away the climate caters to these underrated delicacies. Blackberries are best if grown in a climate that has timed spring rains and summers that are warm during the day and cold at night. Try with your favorite vanilla ice cream or whipped topping.

Picture source: http://allrecipes.com/Cooks-Profile/Photo.aspx?PhotoID=61978

Drinks on Me: Patron Margarita (Alcoholic)

Patron Margarita

2 oz. Patron Silver Tequila
1 oz. Patron Citronge Orange Liqueur
Juice of 1/2 a lime
Juice of 1/2 a lemon
3 oz. sweet and sour mix
Ice

In a cocktail shaker, combine the Patron Silver Tequila, Patron Citronge Orange Liqueur, lime juice, lemon juice and Sweet & Sour Mix; shake well and serve on the rocks. Enjoy!

*Johnna's tip: This heat calls for a Margarita! Patron is the perfect alcohol to choose for any Margarita, it's also an expensive habit. Ever tried to order a Patron Margarita at the bar?? Well, let us tell you the story of a friend we had who was trying to impress a girl. So our "friend" invites a young lady friend out for a drink one night and in efforts to impress, he says "Order whatever you want" (*Thinking that she would order something along the lines of Rum & Diet Coke or Amaretto Sour...you know the usual suspects...). The young lady proceeds to order a triple shot of Patron Margarita which cost the nice and nifty price of...$32.00! And she had a second one...you might ask why this guy didn't stop her from ordering more expensive *** drinks?! He was trying to impress the lady:-) Impressive he is. For $32 a drink, please keep all Patron Margarita's to one shot, please.

Picture source: http://spa-view.com/superfoods/skinny-girl-margarita/

Happy Monday: Lima Restaurant & Lounge (DC)

Keeping in our Monday tradition (*Well, we're trying to make it tradition, sorry about last Monday...), we have another great happy hour to tell you about. If you haven't already made your trek over to K st. for some sort of nightlife activity, you should ease into it with Lima's Happy Hour. Lima's Happy Hour is awesome and features an open bar from 5 pm-6pm. This is not one of those happy hours with the bottom of the barrel liquour either, top shelf baby! The snacks they put out are pretty tasty too, last time we went, we munched on some spring roll wraps with our Grey Goose and Tonic;-) Another reason this happy hour caters to our needs?? The drink specials end at 9 pm!! Come on, who really gets off work for these happy hours that end at 6 pm?!?

The Where: Lima Restaurant & Lounge, 1401 K st., NW Washington, D.C. (202) 789-2800
The When: Mon.-Fri., 5 pm-6 pm (*Reg. Happy Hour Mon.-Fri. 4 pm-9 pm with drink specials)
The Money: OPEN BAR (*During these times only)
The Metro: McPherson Square

Picture source: http://www.epicurious.com/articlesguides/drinking/cocktails/martini

Food.Fun.Stuff: Cooking with Lauren & Bumble Bee Treats

>JKGF loves Lauren DeSantis!! (*Even though she beat us in the Chicken Pot Pie contest...) Well now she is bringing her talents to area cooking classes. On July 8th, DeSantis will be teaching a class on how to cook famous Moroccan dishes in a two-hour event starting at 7:00 pm. The event will take place at the famous Hill’s Kitchen, an independent gourmet kitchenware store located in the historic Capital Hill neighborhood of Washington, DC.

*How to get involved??: For more information or to reserve a space, log onto www.hillskitchen.com or send an email to events@hillskitchen.com with number of attendees, email address, and phone number.

>Buzz bakery, coffee shop, and dessert lounge will celebrate National “Don’t Step on a Bee Day” on July 10th to help raise public awareness of the crisis in U.S. beekeeping and the potential implications for the nation’s food supply. On Friday, July 10th, Executive Chef Josh Short will offer his Bumble Bee cupcakes, a signature creation of vanilla cupcake filled with a chocolate center, iced with vanilla butter cream and topped with a bumblebee, for $2.75 each. Other honey-themed treats flying out of Short’s kitchen will include, wildflower honey ice cream for $2.25 a scoop, “Bee Hive” sugar cookies for $2.25 each and Tupelo Honey panna cotta with fresh berries, priced at $3.95 each. Buzz will also give kids free “honey cups” - mini vanilla cupcakes with housemade honey frosting – available first come, first serve in honor of the special day.

*All for a good cause: Since October 2006, the American Beekeeping Federation has received reports from commercial beekeepers of a disquieting number of honeybee colonies dying in the eastern United States. The alarming die-off of honeybees has beekeepers struggling for gainful survival, and farmers wondering whether bees will be available to pollinate their crops this year.

Picture source: http://www.buzzonslaters.com/contact/contact.html

Food.Fun.Stuff: Grilled Chicken Recall

Be Careful!! So we were all amped when Oprah released those free grilled chicken dinner coupons...stop before you use them (*That is, if you haven't already). It looks like they are recalling the new grilled chicken sensation because of carcinogens that have been found in the grilled chicken. Carcinogen has been linked to various forms of cancer including breast cancer. Not good. Stay away from the grilled chicken! (*And from what we hear, it wasn't that great anyway...)

*More info found here.

Picture source: http://www.technologymarketing.com/bw/content_display/news-and-features/retail-restaurants/e3id6133b258de563ea4ca91fb39c9f4588

Food.Fun.Stuff: President Meets Grill

President Obama learns some grill techniques:

Last week (*Really the week before last...we know, we're late...), President Barack Obama hosted a cookout on the front lawn for young men to highlight the importance of fatherhood and mentorship to their families and communities. Chef Bobby Flay was on the scene to provide President Obama with grilling tips. Fun times:-)

Picture source: http://www.suntimes.com/news/politics/obama/1632909,062109-obama-cookout-g.photogallery

Recipe: Baked Sweet Potato

Baked Sweet Potatoes

4 Sweet potatoes (*They should be even in size)
Vegetable Oil
Butter
Salt (to taste)
Paprika

Preheat oven to 450 degrees. Scrub the potatoes; brush all with vegetable oil. Arrange the potatoes on the oven rack and bake for 40-50 minutes until tender. Remove and prick with a fork to let out the steam. Cut a 1 1/2" cross in the center of each potato. Hold each potato with a pot holder and press upwards until the filling bursts through the cuts. Top with butter and sprinkle with salt and paprika. Serve.

*Johnna's tip: In need of comfort food that won't depress your diet?? Try a sweet potato! They are the other potato that tastes delicious especially after you season with salt, pepper, maybe even a little garlic (*You know our fetish with garlic...). Serve alongside some well seasoned baked chicken (*Note we state "well seasoned"...Seasoning is the key to a good baked chicken, otherwise it's just shriveled up chicken meat on a bone...)

Picture source: http://www.ehow.com/how_2118798_bake-sweet-potato.html

Drinks on Me: Watermelon Delight (Non-Alcoholic)

Watermelon Delight

2 cups cubed, seedless watermelon
Juice of 1 Lime
1 tbsp. sugar
Ice

In a blender, add all ingredients and blend on High until smooth. Fill a glass with ice and pour mixture over ice. Serve.

*Johnna's tip: Watermelons are the fruit of the summer. It goes so well with all the delicious summer BBQ foods. Did you know, in China, watermelon is often served at the end of a meal? Aha! You learned something new;-) (*Just kidding, you may have already known this...) Enjoy!

Picture source: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=271

Food.Fun.Stuff: This Weekend

This weekend everyone is really prepping for next weekend. There will be plenty of debauchery to be had for the Fourth so this weekend is good for getting in all your low key activities.

>Williams and Sonoma will be hosting one of its complimentary technique classes on June 28 (*Sunday) called "All-American Summer". The class will teach all-American recipes for a perfect July 4th cookout and you will learn the differences between bbq'ing and grilling.

>An ode to food and fashion: There will be a Trunk Show and Happy Hour on Friday, June 26 from 6 pm-10 pm @ 1240 9th st., NW Washington, D.C. The Pink Line Project and Policy Brand present a Trunk Show that will feature new DC-inspired clothing by Policy Brand Clothing Co., food by Chix (*pretty tasty eats) and spins by DJ Obeyah and DJ Small Axe.

>Save the best for last...Eastern Market is back!! It is set to open up this weekend will all the things you love about a good market place. It will be at 7th and North Carolina Avenue, SE Washington, D.C. and you can get more info here. Arts, crafts, food, can't wait.

Picture source: http://www.easternmarketdc.com/arts_and_crafts.php

Food.Fun.Stuff: Columbia Firehouse Opening

Columbia Firehouse is making its way back to Old Town Virginia. The restaurant will feature two different personalities in its upstairs and downstairs dining experience. The upstairs will be the classic chophouse experience with meats butchered and prepared by Red Apron. The meats will be sourced from pure breeds (*pasture raised, w/o preservatives or hormones) and come from the local farms of Virginia and Maryland. Some menu teasers for your palate: Steak tartare with pickled mushrooms, caramelized onion aioli & spicy cheddar "chz-its"...Steamed mussels with Dijon mustard, smoked bacon & cornbread croutons (*Yes!) will be featured on the menu.

Now for the downstairs. The 120-seat downstairs will have a more casual menu focusing on American comfort food. Some more menu teasers: Dry-rubbed & smoked chicken wings with buttermilk blue & firehouse BBQ sauces and Maryland crab cake with jicama slaw and Dijon aioli will line the menu.

There will also be two bars which will feature the classic cocktails and microbrews alongside vintage wines at good prices. The restaurant is slated to open its doors around mid-July, we'll keep you posted on the exact date. Virginia's really making a name for itself in the area restaurant game. Guess this is reason #101 to cross that bridge...

Picture source: http://www.bobhallpier.net/

Recipe: Sweet Cornbread Muffins

Sweet Cornbread Muffins

1 1/2 cup all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tbsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup shortening
1 cup milk (divided)

Preheat oven to 350 degrees. In a mixing bowl, combine the dry ingredients. Add the eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill paper-lined muffin cups 3/4 full. Bake for 25-30 minutes or until muffins are golden.

*Johnna's tip: A colleague brought these in for a party and we fell in love! They were so sweet and moist on the inside, we had to ask for the recipe they used. They remind us of the cornbread muffins at KFC (*of which we have a guilty pleasure) but better. Try alongside your favorite fried chicken or bbq chicken/rib recipe.

Picture source: http://barbecuefest.com/vabbq_menu.htm

Drinks on Me: Ruby Red Cosmo (Alcoholic)

Ruby Red Cosmo

2 oz. Ruby Red Grapefruit Vodka
2 oz. cran-raspberry juice
Squeeze of lemon
Cherry
Ice

In a cocktail shaker, combine the first three ingredients over ice; shake well. In a martini glass, add the cherry and strain mixture into the martini glass. Serve.

*Johnna's tip: Posh restaurant in the District does this drink best. Unfortunately, for us, it was our demise after 3 of these, which lead to the wonderful hangover (*Presently recovering...). Cosmos are great for a nice after work cocktail, just remember the vodka is disguised by the tasty fruit element of the drink...our next go round will be kept to a 1-2 drink maximum!

Picture source: http://www.thedrinkshop.com/cocktails/cocktail_detail.php?cocktail_id=678

Food.Fun.Stuff: Vegetarian Take Over

Tis' the season to be...vegetarian. The District has taken a sprint in the Vegetarian menu options and many restaurants are realizing not everybody wants a big hunk of meat to be the base of a great meal. There are options out the wazoo for patrons to enjoy a seasonal, flavorful meal without having to simply resort to tofu and eggplant dishes. While dining with a vegetarian (*of 20+ years) recently, we were sad to find that the vegetarian menu option is usually only one dish (*That is on a menu that will contain fifty other non-vegetarian menu options...) and says something like "Vegetarian Platter", which is pretty vague and usually contains some dried up vegetables accompanied by over/under cooked starches. Glad to see the areas top chefs saw a need to fix this problem.

The Source Executive Chef, Scott Drewno, has twisted his Spicy Tuna Tartare dish into seasame-miso cones with house-made vegetable tartare, avocado (*We have a thing for avocado after visiting Rosa Mexicano on the National Harbor...very weird for us...) and asparagus. Proof has created some cool meatless dishes that include Spring onion/ramp soup and Warm Hen of Woods mushroom quiche (*Watch it with quiche if you're on a diet, it Will win the weight gain war...). The Evening Star Cafe Executive Chef Will Artley (*We love this chef, his personal style matches his cooking style: funky fresh cool) has created a delicious housemade wild mushroom ravioli served with market fresh vegetables and a brown rice and tofu burger served with a fresh herb aioli and marinated tomatoes (*If this wasn't a creation of Chef Artley, we might question the taste of this eccentric dish...). And for vegetarian pizza options that are not just the normal Margerita style pizza's, Rustico has a Roasted Mushroom Pizza with Swiss chard and goat cheese. What better time to be a vegetarian than now?? There are a myriad of different restaurants flooding the area with fresh, delectable vegetarian food options. Wonder if we should convert...

Picture source: http://www.avifresh.com/nutrisource/nf_veg.html

Food.Fun.Stuff: Another Summer Cooking

And yet another cooking class. Fun times. "Cooking with Clams" is a celebration of summer with clams that are on half shell, stuffed razor clams, steamer clams with drawn butter, etc. It will teach the best cooking methods for any clam dish. For 70 bucks a pop, you learn the best of the clam world;-)

The Where: Zola Wine & Kitchen
The When: Thursday, June 25, 2009, 6:30 pm-8:30 pm
The Money: $70 per person

Picture source: http://en.wikipedia.org/wiki/File:Sandiego_11_bg_010706.jpg

Recipe: Honolulu Bob Burgers

Honolulu Bob Burgers

2 lb. ground beef
Country Bob's All Purpose Sauce
4 well-drained canned pineapple slices
4 slices Cheddar cheese

Divide the ground beef into 4 portions and shape each into a patty. Grill over hot coals until cooked on one side. Turn the patties over. Spread with the desired amount of the All Purpose Sauce and top with the pineapple slices. Grill for several minutes or until cooked through. Add the cheese slices. Grill until the cheese melts. Top with additional All Purpose Sauce and Serve.

*Johnna's tip: Serve with potato buns. Toast the inside of the buns on the grill just until crisp and add on any other toppings you like. Keeping up with the theme of the day: Recipes for the 4th, burgers are a must have on the 4th of July. We are actively seeking out a good BBQ for the 4th, any suggestions??

Picture source: http://www.gianteagle.com/Recipes/RecipeDetails.aspx?recipeId=381

Drinks on Me: Papaya Pina Colada (Non-Alcoholic)

Papaya Pina Colada

1/2 cup fresh lemon juice
1 3/4 cup cold water
5 tbsp. granulated sugar
1 cup pineapple (chopped)
1/2 of a ripe papaya (seeded, peeled, and chopped)
1/4 cup cream of coconuts

In a blender, combine the lemon juice, water, sugar, pineapple, papaya and cream of coconut; blend until smooth. Refrigerate overnight and Serve.

*Johnna's tip: We are on the brink of yet another 4th of July weekend. It is that time of the year to break out the best fruit punch, potato salad and alcoholic concoction recipes. Try something new with a fruit that is often overlooked for strawberry and fruit punchy based beverages.

Picture source: http://www.zeemeeuw.com/menukaart/drankjes/drankjes1.php

Food.Fun.Stuff: Metro

JKGF prayers and hearts go out to all that were involved in the Metro accident yesterday.

Picture source: http://www.co.cal.md.us/residents/transportation/metro/

Recipe: Creole Shrimp

Creole Shrimp

1 1/2 cup diced celery
1 1/4 cup chopped onion
3/4 cup chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic
1 tsp. salt
1/4 tsp. pepper
6 drops Peppadew Splash On Sauce
1 lb. shrimp (deveined & shelled)
1/4 tsp. garlic powder
*Slow Cooker (optional)

Combine all ingredients except shrimp. Add ingredients to Slow Cooker and cook for 3 to 4 hours on high or 6 to 8 hours on low. Add in the shrimp the last hour of cooking. And if you don't have a Slow Cooker saute celery, onion and bell peppers in 1 tbsp. butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except shrimp. Simmer at least 30 minutes to an hour. Add shrimp simmer 30 minutes more.

*Johnna's tip: Creole is a style of cooking that originated out of Louisiana. It combines the flavors of French, Mediterranean, Spanish, African and American influences. The best of everything basically is all balled up into one dish in creole cooking. Try this dish over rice or with a side of French bread.

Picture source: http://www.recipetips.com/recipe-cards/t--3672/shrimp-creole.asp

Drinks on Me: Ponche Crema (Alcoholic)

Ponche Crema

1 tin of condensed milk
1 cup rum
6 Medium eggs
1 tsp. vanilla extract
3 tsp. lime juice
2 drops of Angostura bitters
Ground cinnamon
Ice cubes

In a blender, combine the first five ingredients; blend well. Fill serving glass with ice cubes and add in ingredients from blender. Sprinkle bitters on top. Garnish with a sprinkle of cinnamon. Serve.

*Johnna's tip: After attending a Caribbean themed wedding, we decided it was time for some exotic beverages on the menu. Ponche crema is a Venezuelan creme-based liqueur. It puts you in the mind of egg nog with its creamy texture and is commonly served in Venezuela during the Christmas season. It is exotic in our D.C. life because, honestly, how many people do you know in the District ordering up the Ponche @ happy hour??...

Picture source: http://www.quepasabulletin.com/news.php?nid=1800

Food.Fun.Stuff: JKGF Giveaway Hourglass

Don't forget today is the last day to submit your most creative, favorite toppings for a grilled pizza! 5 lucky winners with the most creative selections will receive a $10 gift card to HomeMade Pizza Co. (*Which has some of the most delicious pizza we've ever tasted:-) Get those entries in and we will be releasing the winners a week from today (*June 29, 2009), Good Luck!!

Picture source: Copyright Johnna Knows Good Food

Food.Fun.Stuff: Be My Guest

Guest Review! Guest Review! We are excited to announce the launch of something new @ JKGF (*As if there's not something new it seems like every other day, lol...) Well anywho, we are now accepting guest restaurant reviews and our very first one is on a JKGF readers experience at Potenza. Check out how they felt about their experience:

Does Potenza have the Potential to be a Great Restaurant?

The jury is still out on this restaurant, Johnna. Potenza, the months' old addition to the Stir Food Group, is located in at 15th and H Streets, N.W. This huge restaurant with bakery and bar is designed in a "modern meets traditional" Italian fashion. My first experience was lunch from the bakery. A Muffaletta and a Nutella/Jam pastry. The Muffaletta was filled with razor thin prosciutto, capicola ham, among other meats and a house made olive salad that was delicious; however, the bread totally failed the sandwich. It was so chewy and tough, the sandwich filling kept falling out of the sandwich. Indeed, it is difficult to meet the Central Grocery (where the sandwich originated in New Orleans) standard for Muffalettas, but the bread is important. The pastry was acceptable. Although I was practically raised on Nutella (and loved it!), its combination with raspberry jam brought on a competition between my taste buds and no side was winning.

Next came dinner around the end of April. Our table was flanked with several waitstaff wearing Italian soccer jerseys that were practically tripping over each other to service tables. We started with the Polpetti Carbonizatti (charred octopus) with cucumbers and red onions and the Carpaccio di Vitello. The Carpaccio was complimented with a light aioli both of which were not salty. The octopus was tough and the salad-like preparation did nothing to save it. The pizza-this 13 inch oval was rolled so thin in the center, it was impossible to eat it with our hands. It was limp with just a dash of mushrooms.

The bronzino, served whole, was very fresh and complimented nicely with a roasted lemon half and sauce. Accompanied with tender cavatelli and roasted cauliflower, it was the perfect spring meal. As is customary in most fine dining establishments that serve whole fish, the waiter offered to fillet the fish for me at the table. The waiter took so long to do so that the fish was cold by the time I put the first bite in my mouth. While I waited, I nibbled off my guest's plate and the sides we ordered. We ordered three sides--cippolini onions with balsamic, garlic and chili marinated artichokes, and roasted fennel with tarragon--all jammed onto a 6 x 3 inch baking dish. All were tasty and fresh, but were room temperature, which was not horrible, but we also ordered creamy polenta which came out cold--not so tasty.

We also ordered the Halibut con Caponata. The fish was lightly seasoned and cooked perfectly, they could have skipped the caponata--it tasted homemade, but did not really compliment the fish.

And last dessert, the tiramisu was perfect. With its pillowy lady fingers, air whipped mascarpone cheese, and the right amount of Marsala, it rivaled my favorite tiramisu at Vaccaro's Bakery. It was a nice ending to a so-so meal.

I went back a third time because I was intrigued by the pasta dishes that whizzed by me at dinner. (I guess it did not hurt that the owner had sent my husband a $100 gift certificate as well). However, we did not make it past the water, which the restaurant bottles, because one of the overburdened waiters, while reaching across our table, dropped the water bottle on a sharing plate. The bottle exploded sending an elderly member of our party to the hospital with a piece of glass embedded in her hand. It gets worse… we basically were on our own after that point, no one came to see how we were doing--leaving me wander the restaurant for bandages, finding out later that the first aid kit was locked away with no bandages. After making a make shift bandage out of a handkerchief and paper towels, we walk out the door only to have an out of breath employee relaying a box of bandages to us that someone had obviously run around the corner to the CVS to purchase. This is the abbreviated, Rated-G account of what happened, but needless to say, I returned the gift certificate and vowed to never return. So Johnna, if you want to know how the pasta tastes, please wear some protective gear and bring your own first aid kit.

To conclude, Potenza still needs to work out some kinks in its service. The menu definitely has potential.

Your thoughts?? And to Potenza, what's going on?!? Let's hear from you!

Picture source: http://www.mccartymetro.com/lefood.html

Recipe: Cheese Balls

Cheese Balls

2 cups shredded cheese
4 oz. cream cheese
2 tbsp. finely diced onions
1 tbsp. garlic powder
1/2 cup salad dressing
1/2 cup chopped pecans

Combine first 5 ingredients, mix well; form into small balls and roll into the chopped pecans. Cover plate with plastic wrap and refrigerate overnight. Serve.

*Johnna's tip: Looking for a quick hor d'oeuvre?? This is your recipe. Serve with some gourmet crackers or baguettes for your next wedding or bridal shower...or whenever you feel the need for some quick, tasty appetizers...;-)

Picture source: http://www.monsoonagro.com/cocktail-starters.html

Drinks on Me: Raspberry Lemonade (Non-Alcoholic)

Raspberry Lemonade

1 can frozen raspberry lemonade concentrate
1 package frozen sweetened raspberries (partially thawed)
3 1/2-4 tbsp. white sugar
1 liter club soda (chilled)
Ice

In a blender, blend together the raspberries, lemonade concentrate and sugar. Strain out the seeds and in a large pitcher, combine the raspberry mixture, club soda and ice cubes; mix well. Serve.

*Johnna's tip: We love to mix our raspberry lemonade with tea. Tea with lemonade is the perfect summer drink! Even if you don't like tea, you will not even notice the tea flavor when the two are combined...it's like it morphs into its own new drink: Tea-Ade:-)

Picture source: http://allrecipes.com/Recipe/Easy-Raspberry-Lemonade/Detail.aspx

Food.Fun.Stuff: Happy Father's Day @ Z-Burger

Happy Father's Day!! Now what more could your father want than to have a big, fat juicy burger on Father's Day (*Well besides spending it with his lovely family:-)??? Well on Sunday Z-Burger will be hosting a Father's Day event that includes juicy burgers, milkshakes and lots-o-fries.

The Low Down: Every customer that brings their dad and reveals the Z-Burger password, "Dad You're Z-best!," that special father will have the option to choose from a cheeseburger or veggie burger. Additionally, they can select one of the 75 different milkshakes (*The cake mix/birthday milkshake is our favorite).

The Money: No minimum purchase required BUT 10% of the proceeds for that day will go to Hope House (*A non-profit organization that was designed to help bridge the gap between children and their incarcerated parents.)

The Where: Z-Burger Tenleytown, 4321 Wisconsin Avenue, NW Washington, D.C. 20016

The When: Sunday, June 21, 2009, Dad's Day!

JKGF wishes all the Father's out there a wonderful and Happy Father's Day!!

Picture source: Z-Burger DC

Recipe: Cucumber Dip

Cucumber Dip

1 lb. cream cheese (softened)
1 cup sour cream
2 tbsp. milk
2 tsp. grated onions
1/2 tsp. Worcestershire sauce
2/3 cup cucumber (finely chopped)
1/4 cup fresh dill

Combine cream cheese, sour cream, milk, onion and Worcestershire sauce in a bowl and mix well to combine. Stir in cucumber. Chill in the refrigerator for 4-6 hours and garnish with dill, Serve.

*Johnna's tip: It's the season of dips and chips. Cucumber dip is a good addition to your cookout spread this summer. It also might be cool as a spread over your juicy burgers;-) Try something new!

Picture source: http://www.midwestdairy.com/pages/recipe_detail.cfm?RECIPE_ID=25&TYPE_ID=3&TREE_ID=275

Drinks on Me: Tartini (Alcoholic)

Tartini

1/4 oz. lime juice
1/2 oz. cranberry juice
1/2 oz. raspberry liqueur
1 1/2 oz. raspberry Vodka
Crushed Ice

Add all ingredients to a cocktail shaker over crushed ice; shake well and strain into a cocktail glass. Serve.

*Johnna's tip: The Tartini became infamous after it appeared in the Emmy Award winning HBO series "Sex and the City" (*Season 2 to be exact;-) Martinis are soo sexy! Serve the Tartini for your next girlfriends night, Enjoy!

Picture source: http://www.divinevodka.com/recipe_chocolate_raspberry.php

Food.Fun.Stuff: Galileo Opens In October

New Food:

The Washington Post has reported "Roberto Donna finally signed a lease for the former Butterfield 9 space at 600 14th St. NW. In a nod to his Galileo restaurants that once graced P Street and later 21st Street in Washington, the Italian chef is calling his next act Galileo III.” Tom Sietsema reports the restaurant will be smaller than his second Galileo and is slated to open in October. Good stuff.

Picture source: http://www.robertodonna.com/shop/

Recipe: Homemade Pepperoni Pizza

Homemade Pepperoni Pizza


1 Boboli Pizza Crust
1/2 cup pizza sauce
1/2 cup sliced pepperoni
1 1/4 cup shredded Mozzarella Cheese
2 tbsp. freshly chopped basil
1 tsp. freshly chopped garlic
1/2 onions (sliced)


Preheat oven to 425 degrees. Spread the pizza sauce evenly over Boboli® crust. Top with pepperoni, basil, garlic and onions in a single layer, then add cheese. Bake directly on the oven rack, for 12-15 minutes or until cheese is melted, bubbling, and beginning to brown (*Please note that ovens vary, so 12-15 minutes may be too long or too short depending on your oven...In other words, keep an on eye on your pizza until you can tell its done). Let cool for 2-5 minutes, then slice. Serve!


*Johnna's tip: Last night, we had the pleasure of feasting on some of the best homemade pizza. Truly a pleasure. This comes as no surprise considering the name of the company who created it is called the "HomeMade Pizza Company". After a longs day work, we came home, popped it in the oven and in 15 minutes we were engaged in the most mouthwatering temptation since our last visit to Ray's Hell Burger. The pizza was a combination of thickly sliced Vidalia onions, pepperoni, basil and feta cheese. These combined flavors titillated our taste buds with the perfect amount of sauce, pungent basil flavor and crispy crust. Now, we must be honest, we were skeptical at first that a pizza not made in our house could actually taste homemade...we stand corrected. The recipe of the day is a visit to our past (*circa yesterday)...

Picture source: Copyright of Johnna Knows Good Food

Drinks on Me: Mint Mix (Non-Alcoholic)

Mint Mix

2 tbsp. chocolate syrup
1/8 tsp. mint or peppermint flavoring
1 cup milk
1/2 cup vanilla ice cream

Mix syrup with milk and peppermint; stir well. Add ingredients to a blender and add ice cream; blend until smooth. Serve.

*Johnna's tip: Interesting twist for an interesting combination. This goes along with our theme of the week...combinations that thrill the imagination. The JKGF Giveaway is going on right now and we are asking for your most interesting toppings for a grilled pizza. Change up your milkshake combinations every once in awhile to keep it "interesting"...;-)

Picture source: http://www.ehow.com/how_4750959_celebrate-chocolate-mint-day.html

Food.Fun.Stuff: JKGF Giveaway!

Don't forget about the Johnna Knows Good Food Giveaway! It's going on right now and all you have to do is send us your Most Creative, Favorite, Grilled Pizza Combinations. The top five readers with the most creative pizza creations will receive a $10 gift card to HomeMade Pizza Co. (*Dee-lish). The competition ends on June 22, 2009 which is the day HomeMade Pizza Co. introduces its summer special "The Tiki Grill" to the world. So send us your ideas and remember one entry per person. Good Luck!

Picture source: http://www.kellogg.cc.mi.us/Bruin/September%2008/campus.html

Food.Fun.Stuff: Tuesday Randomness...

So while at the library today (*That's what we call the D.C. Metro...why is it so eerily quiet in the mornings on the D.C. metro??...), we were thumbing through the paper and came across a post about a restaurant in Arizona called "The Heart Attack Grill". The restaurant has nurses as waitstaff and serves an 8,000 calorie sandwich that it calls the "Quadruple Bypass Burger". Talk about ruining your appetite...so you go in to eat something that sounds like a near death eating experience and actually pull out your wallet to pay for this??? We really need to see this one firsthand...road trip to Arizona anyone???

*Tell us your thoughts...

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

Recipe: Apricot Stuffed Pork Chops

Apricot Stuffed Pork Chops

6 Center Cut Pork Chops (1" thick)
1 cup chopped onions
1/4 cup chopped celery
1 tbsp. olive oil
1/4 cup soft bread crumbs (instant oats)
1/3 cup golden raisins
1 tbsp. brown sugar
1/2 tsp. ginger
1/4 cup apricot preserves (Sugar free)

Preheat the oven to 325 degrees and cut a deep horizontal pocket into each of the chops. In a pan/skillet over medium heat, cook the onions and celery until tender. Add in the bread crumbs, oats, raisins, brown sugar, ginger and 2 tbsp. of the preserves; mix well. Stuff each chop with about 1/4 of the mixture and add to an ungreased baking pan; cover. Bake for 45-50 minutes and uncover. Spread the tops of the chops with the remaining 2 tbsp. preserves. Bake uncovered for an additional 15-20 minutes or until the chops are tender. Serve.

*Johnna's tip: Pork chops and sweets go well together. Apricot alongside other sweet fruits such as pears or even grapes can be intertwined into a recipe involving pork chops. Serve alongside some garlic mashed potatoes and steamed string beans. Yum!

Picture source: http://www.coles.com.au/recipes/recipe.asp?rid=1309

Drinks on Me: Clearly Sangria (Alcoholic)

Clearly Sangria

1 bottle of Riesling
1/2 cup Peach Schnapps
1/2 cup sugar
2 sliced peaches
1 sliced orange
1/2 mango (peeled and sliced)
1/2 liter of ginger ale

Pour wine and Schnapps in a large pitcher and add sliced peach, orange, and mango. Add in the sugar and stir gently. Chill mixture for 2-4 hours. Add in ginger ale just before serving.

*Johnna's tip: Sangria's are such a summertime drink. Because they are light and refreshing with multiple fruity flavors, they don't offer up the heaviness of your usual Rum and Coke (*Or is that just our favorite drink??...) With just four days until summer "officially" kicks in (*June 20 is marked on most calendars as the first day of summer...), try your hand at different Sangria recipes. They are the easiest beverage mixes that will "wow" your guests.

Picture source: http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/3123/Recipe.cfm