Etiquette Tuesday: Ask First?

We'll get straight to the point on this one: Check before you bring a guest. Ever had someone show up or ever showed up to a dinner party and one of the guest brought an extra person who wasn't invited?? Ok, so we don't mean a spouse or significant other but a friend that the hostess did not intend on coming. Most dinner parties are small and a bit more intimate than a large party at a club or restaurant so extra guests could be a bit of an inconvenience for the host.

It's expected or should be expected by the host that each guest will bring their spouse or significant other but what's not expected is that you'll bring your whole entourage. JKGF has multiple groups of friends and sometimes combining two at a time is like mixing oil and water. It is especially bad etiquette when the person clearly doesn't mesh with the crowd at the dinner party i.e. they're antisocial or snooty and you knew this before you brought them. For instance, if the party is for your group of girlfriends to just have a night of unwinding and catching up, maybe you should leave your boyfriend at home.

Hostesses nine times out of ten have a set menu, drink list and guest list in mind when they decide to host a dinner party or the like. Be courteous and just ask if you can bring that specific person...it'll make the night run that much more smoother.

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Food.Fun.Stuff: Out with the Old, In with the New

New Years is just two days away...we feel like screaming! Are we prepared? Are all our resolutions in order? Have we cleaned out our whole house and made a huge pot of black eyed peas for good luck in the New Year?? So many questions to be answered on the brink of the change from 2009 to 2010. New decade, new ideas and of course, new restaurants, which brings us to our first order of business:

>Ping Pong Dim Sum is now open. We told you about this spot two weeks ago when it first cracked the doors open but wanted to reiterate the fact that Chinatown has something new and it actually serves Asian food! It's always funny when tourist come to Chinatown expecting these massive amounts of good Chinese restaurants, only to find a few good staples and the rest are your everyday carry out. Ping Pong Dim Sum is the total opposite of most of the other Asian restaurants in the area...the decor is super sleek and the food is creative and innovative without all the greasiness. Not only is it new to the District, this is the first Ping Pong Dim Sum in the United States (*Yaay for D.C. being the first!). New restaurant, New Year.

The Where: 900 7th. St., NW Washington, DC (202) 506-3740

>New Years would not be complete without the sound of champagne bottles being popped. Social is ensuring you don't miss the bottle popping with a NYE party offering a full dining menu and three complimentary toasts. Three complimentary toasts?? @ 10 pm, there will be flights of Xingu (*Brazilian beer) to toast in Rio de Janeiro's New Year; @ 11 pm they bring out the Rum Punch to toast in San Juan, Puerto Rico's New Year; and @ midnight the Districts New Year is welcomed in with a champagne toast. Why we are telling you two days before about this?? Well for those of us who are on the absolute last minute NYE planning tip this year, Social is making it accomodating for you. No reservations have/will be taken and there's no prix fixe menu. Good idea. Who needs to bring in the New Year already worried about such things?!?

The Where: 1400 Meridian Pl. NW (*@ 14th St) Washington, DC 20010 (202) 797-1100
Something Extra: All that attend will recieve a 50% off gift coupon for New Years Day Brunch

>Sustainable foods. A few weeks ago our "Top Five Wednesday" highlighted the top menu trends in the food world. We would be remiss if we forgot to mention sustainable foods, so we are adding it as an honorable mention. The new millineum ushered in new eating habits i.e. no more fatty foods, no fried foods, no more red meat, everything must be healthy! Now with a new decade beginning, iPhone users and the like will always be in the loop on sustainable foods.

What are we ranting about?? Well the Monterey Bay Aquarium's popular Seafood Watch guides (*including the sushi guide) are now available on the iPhone, iPod Touch or mobile devices with internet connection. The app allows you to make sustainable seafood choices quickly and easily whether you're in a restaurant or the market. The guide allows you to view good fish options and will tell you whether they're overfished or contain contaminents like mercury. Real cool. Santa was good to us and brought us a iPod Touch for Christmas so we have downloaded every app under the sun. The Seafood Watch guide will not be any exception, wonder if it will work on our next trip to Balducci's??

>Food Blogger's Unite! Reason number 2010 that we love the District: the area food bloggers. The District has the best group of food bloggers, we really do some fun activities together all for the love of food. To some, talks about self rising dough and the new Kitchen Aid appliances would be super boring but for a food blogger, this is the conversation that you want and probably should have at least once a month. Keeping in line with our usual routine of getting together and if you're a fellow foodie/food blogger please come out to the DC Food Blogger Potluck. Please bring a dish or drink to share. Thanks to Gradually Greener, Modern Domestic, The Arugula Files, Capital Spice, Capital Cooking, Dining in DC, We Love DC and Beerspotter for organizing this event. Now what should JKGF make??...

The Where: Union Row, 2125 14th St., NW Washington, DC
The When: January 6, 2009, 6:30 pm-9 pm
RSVP: capitalcookingshow.blogspot.com

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Food.Fun.Stuff: Send Us Your NYE Plans

Doing anything exciting for New Years?? Send us your plans @ johnnaknowsgoodfood@gmail.com. Out with the old, in with the new!

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Happy Monday: Fire & Sage (DC)

Happy Monday!! This is officially the last Monday of 2009. Wow. This year has been a year of shock, excitement and just plain craziness... Just think: new President who made history by being the first African-American to hold this position, the king of pop left us suddenly and health care has officially changed as we know it. We have taken in a lot of new information that we needed to process...drinks are definitely in order. So here it is, our last Happy Monday highlight of the year: Fire and Sage.

Why we chose this happy hour? Well, we love accessibility in all the places that we post about. Now accessibility doesn't mean we don't like those spots far out and exclusively cozy but having a metro nearby in these cold temperatures is definitely a plus. Fire and Sage, which is located about a block from the Metro Center train station, has a happy hour full of deals. The list is a bit long, check it:

Monday – Friday, 4:00 pm – 7:00 pm (Friday's happy hour starts at 2:00 pm)
Half-price Sliders (4 for $6)
$3 Wings (6)
$2 off any Starter
$6 Rail Drinks (Bacardi Light, Jose Cuervo Gold, Smirnoff, Beefeater, Canadian Club and Grants) $3 Drafts
$2 off any Martini
$2 off any Wine by the Glass
$6 Jose Cuervo Margaritas

But wait, it gets better:

Thursday (*on top of Happy Hour), 5:00 pm – Close
$6 Fire & Sage Signature Cocktail
$6 Mojitos

Sunday, 5:00 pm – Close
Half-price Desserts
$7.75 Wines by the Glass, 6 oz. pour

We suggest the Lump Crab and Artichoke Dip...delish beside the "F&S". Let's unwind and usher in the New Year with some good spirits...for cheap, that is.

Food.Fun.Stuff: Ill-Matic

Win! That's what patrons who visit the Renaissance at M Street are hoping for during the restaurants "12 Days of Caffe". During the first week of 2010 (*Next week people.), customers are encouraged to stop by for the "illy" beverages twelve times and receive a stamp for each visit. Once the customer collects 12 stamps they are qualified to win an illy FrancisFrancis X7 with iperEspresso machine (*a barista style coffee machine for home usage) or one of eight Coffee Lover kits. Sounds like fun especially for those of us who drink coffee once or twice or more daily, imagine the points you could rack up in just one week?!

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Drinks on Me: After-Dark EggNog

After-Dark EggNog

1 oz. Disaronno Originale Amaretto Liqueur
2 oz. egg nog
1/2 sparkling wine
Orange Juice (splash)
Dash of Orange Bitters
Nutmeg (for garnish)
Ice

In a cocktail shaker over ice, add in all ingredients except sparkling wine and nutmeg; shake well and strain into a champagne flute. Top with sparkling wine and garnish with nutmeg. Serve.

Johnna's tip: As you can tell we have been on a bit of a vacation. Laziness has sunk in from all the holiday eating, sleeping and doing absolutely nothing. We are finally back with our usual recipes, food news and tips. Egg nog is the drink of this season and when infused with alcohol, it should honestly be the drink of the year. With New Years staring us in the face and Christmas now a memory, the combination of champagne (*a New Years tradition) and egg nog (*Christmas drink of choice) match perfect. Just a few more outrageous cocktails and then we are back on it next week...the gym, updates, etc. We promise:-)

*Recipe taken from Express Night Out (*adapted from Equinox recipe)

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Johnna's Pick of the Week: Clyde's, An American Bar (DC)

While rummaging through a pile of clothing that we were planning to give away, we came across our old Clyde's T-shirt. Wow, it must've have been about 10 or more years ago when we got this shirt, which means Clyde's has been holding strong for quite sometime. Now you may wonder why we picked Clyde's this week especially since this place has been around for ions. Well, we reevaluated why we do the Pick of the Week and what criteria must be in place before we make our decision. The top three reasons are: consistency, service and of course, the taste. So we thought, why Not Clyde's instead of why?

Clyde's is the DC restaurant. Funny when people come to the District and they ask the infamous question "where are the spots that we can only find in DC??". Ha. In a city of over 500k residents and over a million in the surrounding territories, it is odd that there is not really that "distinct" taste. You know what we mean?? Just think: Chicago has deep dish pizza, New Orleans has creole seasoning everywhere and Philly has those cheesesteaks (*Yum.). When you visit each of these cities you look forward to having these "distinct" classic dishes of that region. DC does not have that "distinct" food but we do have a distinct mark on our territory and it's called Clyde's.

Nothing fancy, but classy enough for you to gather your corporate co-workers for a lunch or holiday party is what sums up the atmosphere of Clyde's. Now we have been to Clyde's a million and one times and we have no staple dish which ironically is a good thing. The menu changes so frequently, we really can't keep up but each time we visit we are pleased with the alterations. On our most recent visit, we feasted on shrimp scampi (*simple in flavor but good), the calamari (*always a delicious appetizer option) and the Wild Mushroom Pâté en Croûte (*basically a creamy mushroom mixture baked in a flaky shell). We nibbled on a few more things but the point of today's post is not really to focus on a specific dish but how Clyde's never really seems to disappoint. Consistently good, satisfactory service and saporous menu selections.

Now when we get that same question "where to go in DC?"...we say go to Clyde's. It's basic All-American food, but it is the one thing you can only find in the District territory. With so many other sites to see in the Nations capitol, it's no wonder why our "distinct" flavor must be simple, classic and reasonable. "Welcome to the District, can we introduce you to Clyde's, An All-American Bar?"...

Recipe: Creamy Tomato Soup

Creamy Tomato Soup

1 (28 oz.) can crushed tomatoes
28 oz. chicken broth
1/2 cup heavy cream
Kosher Salt
Freshly Ground Black Pepper
Fresh Basil (Chopped)

In a pot, heat the tomatoes and broth over medium-high heat. When bubbling, add in the heavy cream and reduce heat to low-medium heat. Add in salt (to taste) and pepper (to taste) and simmer for 20 minutes; stir. Add in about 1/2 cup of the basil and stir. Ladle into your favorite soup bowls and garnish with remaining basil. Serve.

*Johnna's tip: Easiest soup known to mankind. With temperatures in the 40's today, it is obvious why we felt the need to post about something that will keep you warm. Pair with a grilled cheese, a warm Snuggie and you have the absolute cozy winter night.

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Top Five Wednesday: New Kids on The Block (DC)

So much to do, so much to see. Next week is Christmas and it feels like there are a ton of errands that must be completed before then. First on the list is to check out all these new places that have come to the District. As the restaurant scene gets really hectic in the area, we have to keep ourselves (*and our readers) up to speed on what's here to stay and what might be headed down the CPK road. Now today's list was not compiled based on our visits, this is simply a list of places that are new. There, you have our disclaimer...now for the business of the day: Today's Top Five are "The New Kids On the Block". Check it:

1. Ping Pong Dim Sum- Ok, so we did stop by here for a media event. This is the exception on our list. Ping Pong could easily stand on our first round draft pick list of newbies to the area, but we need one more visit. Our first visit was quite pleasing...savory seafood and wonton soup with just the right hint of tomato but not overpowering, inviting crisp prawn balls (*shrimp) and the griddled spinach & mushroom dumplings have our mouths watering for more. We need one more try at the pot, just to make sure it wasn't a hoax...this has happened to us before (*restaurant shall remain nameless...)...

2. Restaurant Ris- Rumor mill says this is the new rest haven for comfort food...

3. Kellari Taverna- Hmm, a friend stopped by here recently (*last Friday) and was at first thrown off by the service (*Hmm...) but later said how impressive the management handled the problematic issues. Despite the service, this friend gave a big thumbs up to the food. Anybody up for Greek??

4. Cork Wine Market- The number of Tweets from area foodies the day this market opened has probably ran a close second to the Tiger Woods scandal. No, not really (*smile*) but it is supposed to be the new go-to spot for good wines, cheeses and other foodie knick knacks.

5. The Passenger- The new cocktail spot of the District. Think, the Gibson but waayy more casual. Hearing mixed reviews on the cocktails but don't judge until you've tried it yourself is JKGF's motto.

We could probably continue this list into next week's Top Five because the list has become quite long. With that being said, this shall be continued (*maybe not next week, but definitely in the future...).

*Image is Ping Pong Dim Sum's Steamed Vegetable Bun

Recipe: Red Wine Pork Chops

Red Wine Pork Chops

2 pork chops (bone-in)
2 shallots (sliced)
Olive oil
1 tbsp. rosemary
Black Pepper (to taste)
1/4 cup red wine
1 cup beef broth
1 tbsp. butter

In a pan add about 2 turns of the pan of olive oil, fry the pork chops over medium heat. Once fully cooked through, remove the pork chops and set aside making sure to keep warm. Add the shallots to the pan and olive oil (if the pan is drying up). Then add in the rosemary and pepper; when the shallots are soft, add the wine to the pan to deglaze. When this has reduced, add in the beef broth and stir up everything in the pan making sure to get the small bits off the bottom; simmer to reduce. Add the butter and stir. Place the pork chops back in the pan and immerse in the sauce. Serve.

*Johnna's tip: The best way to plate this dish is by first placing the pork chop on the plate, taking about 2-3 tbsp. of the sauce and spreading it on top of the chop and then spooning out about 1-2 tbsp. of the shallots and spreading them over top the chop. Presentation is key, you eat with your eyes first. Serve with some freshly sauteed asparagus and whatever carb you want for the night, Enjoy!

Etiquette Tuesday: Serve Like This

Etiquette Tuesday's are teaching JKGF a thing or two about the proper way of dining out...or maybe it's VH1 that's doing the job. Last night while being a TV bum, we came across the VH1 "reality" series "I Want to Work for Diddy" and were sucked in by the episode. This particular episode was focused on the food so of course, we stopped and took note (*It is rare we watch anything un-food related except for the occasional (ok, everyday) Law & Order...). For those who have never seen this show, it is basically a group of individuals who are all applying to be Sean "Puffy" Combs personal assistant (*Owner of Sean John Clothing, Bad Boy Music, etc.). They have to complete various challenges in efforts to show they are worthy of the job.

In this particular challenge, the applicants were assigned to host a dinner party for Diddy (*aka Puffy) and his family. They had to learn all these dining etiquette rules and cooking techniques in preparation for the meal. We took away the first lesson of the night for this Etiquette Tuesday: Proper serving. After all the numerous restaurants, dinners and the like that we have been to, we never take the time to check to see if we are being served properly. Proper serving goes like this: Food is served from the left and empty dishes are taking away from the right. Of course, wine and other beverages are poured from the right so the server does not reach in front of the guest.

We know, we know, these are simplest of everyday dining etiquette, but honestly we had never taken the time to look into it until now. We know good food and are learning a new thing or two on good etiquette. What's sad about this though is probably what forced us to think about this: The cook on the episode was like Diddy's children knew all about the proper etiquette and the quality of food (*so applicants don't slip!)...isn't his oldest 17? This would mean that in our 20-some odd years, we know less about dining etiquette than a 17 year old. JKGF get it together...

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Recipe: Rainbow Tomato Bruschetta (*As seen in the movie, Julie & Julia)

Rainbow Tomato Bruschetta (*As seen in the movie, Julie & Julia)

1 short crusty baguette (Cut lengthwise)
16 oz. multi-colored cherry tomatoes (seeded and chopped)
Extra Virgin Olive Oil
2 cloves garlic (peeled and halved)
Kosher Salt (to taste)
Freshly Ground Pepper (to taste)
20-30 leaves freshly chopped basil

In a medium-sized bowl, toss together the tomatoes with 1 tbsp. olive oil, the basil (*leave some basil for garnish) and 1 1/2 tsp. salt. In a frying pan, fry the bread in 4 tbsp. olive oil and brown on each side. Rub the garlic cloves on one side of the fried bread and spoon the tomato/basil mixture over the bread. Sprinkle on a little more freshly chopped basil and salt. Serve.

*Johnna's tip: If you're a foodie, you recognize this recipe. Well, if you're a foodie that saw Julie & Julia, then you know where we got this recipe. It is as delicious as it looked on the screen! No really, it is. It's rare that we see things on TV that actually taste as good as they look on the screen so we were pleasantly surprised at this bruschetta. We often say "You eat with your eyes first" which is soo true. Ever had food placed in front of you that looked disgusting in its presentation?? It doesn't matter how good it tastes, you're already turned off by the look of it and don't even want a bite. Well this rainbow colored bruschetta made us want to eat the screen!

We tried this last night adding our own variations such as basing a few of the baguettes slices with goat cheese and then topping with the tomatoes and on another couple we topped with mozzarella cheese (*slightly melted). This is the most divine treat after a long day and when you just want some comfort in your life. The olive oil adds the right amount of greasiness...we wonder what this would be like if we used butter?? That would just put us over the top. As Julia would say "Bon Appetit!"

Happy Monday: Bourbon Steak (DC)

Don't know if we can call this a happy hour or a happy week. Bourbon Steak is celebrating its one year anniversary this week with $10 bar bites and we are pleased with what they are putting on the menu. Chef Michael Mina has rolled out the red food carpet with lobster corn dogs, boneless BBQ pork ribs and Nova Scotia halibut fish and chips. For another $10, you can wash all this down with a festive Sazerac cocktail (*which is basically the hard stuff such as rye or cognac infused cocktails).

The Where: Bourbon Steak, Four Seasons Hotel Washington D.C., 2800 Pennsylvania Avenue, NW Washington, D.C. (202) 944-2026

The When: December 12-19, 2009; The bar opens at 11 am and this bar menu is available from then onward.

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Drinks on Me: Mai Tai (Alcoholic)

Mai Tai

4 oz. orange juice
4 oz. pineapple juice
1 oz. lime juice
2 oz. Captain Morgan rum
2 oz. Bacardi light rum
1 oz. triple sec
1/2 oz. grenadine

Combine all ingredients over ice in a cocktail shaker; shake well and strain into a glass. Garnish with a pineapple wedge. Serve.

*Johnna's tip: Inspired by the Chang's Mai Tai @ P.F. Chang's, today's drink concoction highlights the timeless Mai Tai. Every time we go to P.F. Chang's and have two of these (*Yup, we never leave without having two), we are well on our way to being wasted hence we stop at two. Strong liquor ingredients but subtle in their attack, Mai Tai's are the incognito way to getting tipsy. If you don't know this about us, we love, love, love Captain Morgan (*Diet Coke and Captain, please) so that's why we used it here but feel free to use the dark rum of your choice. Enjoy!

Food.Fun.Stuff: Essential Herbs for Good Health & Beauty

Thanks to our guest blogger, Mary, for this Thursday's post. Not only is it informative, it is just in time for our New Years Resolution: Healthier Living! (*Not that this changes on any New Years but somewhere during the year we seem to revert back to unhealthier living, 2010 will be different...we promise.)

"Essential Herbs for Good Health & Beauty"

Everybody seems to be on the quest for more beauty. There are always aspects of ourselves that we don’t really are for or that we would like to improve upon. No matter how beautiful we are, there’s always something else that we want to make better. The concept of health and beauty go hand in hand. If you are healthy and maintain a good clean lifestyle, this is often directly linked to your beauty. To be truly beautiful means that you institute clean living and that you possess both inner and outer beauty. So though people will tend to run to the store and spend a small fortune on beauty products, this doesn’t need to be the answer. You can find some of the best health and beauty secrets contained in some of the very herbs you may have used at some point. There are some herbs that are naturally positioned to help you to achieve the health and beauty that you are after, and knowing this will help you to achieve the results you are after.

Cinnamon
Not only is cinnamon delicious and used in many of our favorite dishes, but it has some serious health benefits. Consuming cinnamon on a regular basis can help to keep blood pressure levels at a healthy range. Cinnamon can also be quite helpful in ensuring that you have appropriate glucose levels. Additionally this herb is helpful in awakening the senses, and this translates into a sort of rejuvenation. Just smelling it can make you come alive, and eating it regularly make help you to achieve a healthy and beautiful complexion.

Ginseng
Many of us know of ginseng for the energy that it provides, but the benefits of this herb run much deeper. Ginseng has natural antibacterial properties, and so consuming ginseng helps to clean and clarify the skin and the organs. The result is cleaner healthier looking skin, and a more toned and glowing complexion. This herb also helps to increase circulation, so this can be quite beneficial in ensuring that there are no blockages or toxins throughout the body. This is good for your health and most certainly contributes to a more beautiful appearance.

Green Tea
Though it is helpful in the form of a steaming cup of green tea, it also works equally well as a natural herb. Green tea helps to aid with weight loss and provides oxygen throughout the body in the process. It helps to relieve irritation and stimulates fresh new cells in the skin. This all means that you achieve a healthy complexion, clean and clear pores, and more definition in a toned skin tone. All the while, you’re contributing to a lower cholesterol and weight loss—this is one powerful herb!

If you want to achieve better health and more beauty, and who doesn’t, then turning to these herbs may be of great help. Many of the herbs that we use each day or that have been around for centuries may provide us with the best health and most beauty we’ve ever known.

M.E. Ward writes about how to apply to online bsn programs.

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Food.Fun.Stuff: Two Sides to Every Story, Here's Founding Farmers Side

There are always two sides to every story...wait, that's three sides: Your side, the other side and the truth. On Tuesday, we posted about the sustainability controversy involving local restaurant, Founding Farmers. We failed to pick up both sides and are glad we were able to touch base with Founding Farmers to get their side of the story. We want our readers to know the whole story before making an assumption that Founding Farmers isn't holding true to its word.

For those who missed it, basically the Washington Post was claiming that Founding Farmers "farm to table" meals were not using all sustainable ingredients that it boasts to patrons. Founding Farmers responded back on its website stating it definitely strives for sustainability in all of its food but for practical purposes it sometimes has to change suppliers, farmers, etc. which cannot often be reflected on the menu. The restaurant assures customers, however, that these changes are not whimsical and if a "farmer/supplier isn’t doing what they promise, we’ll make a change". We knew there had to be another side to this story (*See Founding Farmers statement here). Founding Farmers is the first LEED restaurant and is a certified Green Restaurant by the Green Restaurant Association. They don't give those accolades out to just anybody, so Founding Farmers has to be doing something right.

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Johnna's Pick of the Week: Lunch DC

Johnna's Pick of the Week's are getting tough. It has become hard for us to find a restaurant that leaves a lasting impression on our palate. It's funny because the only meals that seem to be leaving us with a longing for our next visit have been lunch spots. Over the past few weeks we have had the opportunity to visit Againn, Taylor's Gourmet Deli and Red Rocks. Great selections. Our expectations for Againn (*pronounced "a-g-uin"), we must admit, were the lowest. Attempting British pub cuisine is not an easy task despite the misconception that it is basically fish and chips. We can't seem to shake the brussel sprouts with bacon and the cheesie toast (*The egg topped cheese sandwich did it for us) which was more than what should be consumed during the lunch hour... The service was like a new relationship, hopefully this isn't too good to be true.

Taylor's is a cool deli tucked in the growing 5th and K st. neighborhood. Situated in what looks like it could be someones garage, Taylor's offers an airy space with super high ceilings and funky light fixtures. We weren't a fan of the bread but the ingredients inside the tough skin were fresh and a reminder that the deli is not dead.

Red Rocks is the perfect place for lunch. The small pizza haven is not filled to the brim with patrons because it's off the beaten path of the downtown chaos and there's plenty of parking in the area. Nice, simple, fresh. Those three words sum up our experience at their afternoon lunch. Since the spot opens at 11 am, when you get there you are literally getting the first dibs on the wood fired pizza. For $16, you can a delicious pizza alongside a glass of wine rounding out the perfect lunch...for us anyway...

Dinner used to be our favorite meal of the day but it looks like lunch in the District has made some serious upgrades. No more looking forward to a boring house salad and some soup (*this doesn't mean we don't love a good trip to Panera, but...), you can have a one of kind experience. Is it lunch already??

Recipe: Winter Chili

Winter Chili

1/2 lb. ground beef suet
2 lb. coarsely ground beef
3 garlic cloves
1 1/2 tbsp. paprika
3 tbsp. chili powder
1 tbsp. cumin seed
1 tbsp. salt
1 tsp. white pepper
1 1/2 tbsp. diced sweet pepper
3 cup water

Fry out the suet in a heavy kettle, then add meat and other seasonings. Cook under cover slowly for 4 hours, stirring occasionally. Add a little water, depending on how thick you want it and cook for another hour. Serve.

*Johnna's tip: Chili is a JKGF winter favorite. We really like adding onions, shredded cheddar cheese and a dollop of sour cream to our chili. Side with some toasted bread or crackers. Stay warm!

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Food.Fun.Stuff: Upgrade You

The restaurant scene in the District is booming, everyday there is something new to see or somewhere to be seen.

>Michael Landrum (*Ray's Hell Burger) leads the pack today with his new plans to expand his brand to include a wine bar, a larger space for his burger operation and a burger joint that will feature wild game. He also has plans to open a seafood venue in Arlington and he's working on a project in NE Washington. Busy man. We are looking forward to the wild game burger which takes us back to our time in South Africa, where it's infamous for featuring wild game on the menu. More info here.

>Bourbon Steak turns One:-) Aren't firsts the best? Michael Mina is pulling out all the stops in celebration of the restaurants first year @ the Four Seasons Hotel. From December 12-19, 2009, the restaurant will feature a special menu featuring Lobster corn dogs (*extra Yum.), BBQ pork baby back ribs and specialty cocktails Winter Sazerac (*Rye, Coffe Syrup & Bitters) and Original Sazerac (*Cognac, Peychaud's and simple syrup). The menu celebrates the restaurants best bar bites from the past year and commemorates its "paper" anniversary. Additionally, there will be daily gift certificate giveaways and more special cocktails. Happy Anniversary!

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Recipe: Cobb Salad

Cobb Salad

8 slices bacon
3 boiled and chopped eggs
1 head iceberg lettuce (shredded)
3 cups cooked chicken meat (chopped)
2 tomatoes (seeded and chopped)
3/4 cup feta cheese (crumbled)
1 avocado (peeled, pitted and diced)
3 green onions (chopped)
1 (8 ounce) bottle Blue Cheese salad dressing


Add bacon to a skillet. Cook in 1 to 2 tbsp. oil over medium high heat until evenly browned. Drain, crumble and set aside. Divide shredded lettuce among the individual serving plates; then divide and arrange chicken, eggs, tomatoes, feta cheese, bacon, avocado and green onions in a row on top of the lettuce. Drizzle with Blue Cheese dressing. Serve.

*Johnna's tip: As we gear up our stomachs for the feast that will be had on Christmas Day, salads are in order. Cobb salad is one of the most classic salads to come across the American plate and contains something for every taste bud: chicken, bacon, cheese and veggies. For vegetarians, try substituting the bacon and chicken for MorningStar products, they have a cool selection of chicken and bacon without the meat (*we hope that makes sense...). Enjoy!

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Food.Fun.Stuff: Mixed Up

Mixed up news:

>Sticky situation for Founding Farmers. Looks like the restaurant was promoting a "farm-to-table" menu dedicated to American farmers. The WP (*Translation: Washington Post) food reporter, Jane Black, found large companies actually supply the restaurant's chicken and beef and that not all of the small farms listed on the menu supplied the restaurant (*ouch Founding Farmers.). Black continues the research into the challenges facing restaurants that boasts sustainable food and whether it is possible to live up to this standard when smaller family farms can not produce as much as larger suppliers. The price however rises with the use of smaller farms which raises the price for diners who want to "eat green" but do not want a hike in the price. Kind of a catch 22...but Founding Farmers what's going on?? More info here.

>The last time we had a carrot cake to run home and talk about it was ironically @ The Palm which is generally known for its steaks and seafood. The carrot cake wasn't the best we've had but it was stacked sooo high we were mesmerized for a minute. The Source is going for the gold on this one by offering a 15-layer carrot cake (*a slice is pictured above) this holiday season for purchase. Executive Chef Scott Drewno's moist, spiced cake w/ cream cheese filling will be made-to-order and made Sietsema's "Ten Sweet Endings" list in the WP Dining Guide 2009.

The Money: Small (4-8 ppl)=$30, Medium (10-12 ppl)=$60 and Large (12-20 ppl)=$90
Orders?: Call (202) 637-6100 or email sourcecakes@wolfgangpuck.com

>Giveaway courtesy Capital Spice: DC food bloggers, Capital Spice, have a new giveaway going on featuring a prize package to include Top Chef Season 5 on DVD and the new Top Chef Quickfire Cookbook.

What you need to do to for a chance to win? Each entrant must post a suggestion for a Top Chef Elimination Challenge that would highlight something uniquely Washington, whether it's a location, an ingredient, an event or a possible guest judge.

The When: The contest is going on now until Wednesday night @ 10 pm (December 9, 2009) which is the start of the Top Chef finale. The winner will be announced on Thursday.

>We are very familiar with the owner of Z Burger, Peter Tabibian. He is one of our favorite restaurant owners in the area and we were excited to see the WP columnist, Tom Heath highlight his accomplishments. His story is inspiring: Fleeing Iran in 1982 with his family, his first business began as selling candy bars for $1, working @ Burger King taking the trash out and washing dishes...and now the owner of multiple establishments. Shall we say a happy ending?! More of his story here.

Etiquette Tuesday: Taste First, Season Second

Taste your food before seasoning it. This is kind of an insult to the chef if you season before tasting. Really, will it kill you to taste something that is slightly to not at all seasoned? Just one bite. We know what you're thinking: I already know I want more salt, I always do. Or I like extra spice on mines, I'm adding my pepper first. Well on the flip side, here's what the cooks thinking: She thinks I can't cook or I know how to season my food, is he trying to tell me something?

We know, it's a petty etiquette rule, but honestly it falls right in line with offering to clean up after dinner: you don't really want to do it, but you do it because it's the polite thing to do. Let's keep it polite and take that one bite.

*Exception: There's always an exception...If the chef/cook isn't sitting right there when you get ready for the first bite, season first;-)

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Food.Fun.Stuff: Old Bay Contest

This was the Old Bay year, 70 years and running. With that being said, Old Bay has been holding a contest that will not end until December 25, 2009. The contest is on their Facebook page and is offering a Holi-Bay basket filled with a $25 gift card, steamer pot and fryer, Old Bay t-shirts, cups, temporary tattoos (*guess this one is for the kids...) and samples.

What do you have to do to qualify to win? Post a recipe photo using Old Bay on their Facebook page (*No pornos:-) Limit one photo posting per week. Each post will be voted on by the amount of "likes" it receives from fellow Facebook fan members. On November 30, 2009, Old Bay began announcing winners weekly and is mailing out all gift baskets upon receiving each winner's address info.

There are so many delicious holiday recipes that you can incorporate with Old Bay. Think fried catfish, baked salmon and your fried chicken infused with Old Bay...delish.

Drinks on Me: Eggnog Milkshakes (Non-Alcoholic)

Eggnog Milkshakes

1 1/2 cup Eggnog
1/4 tsp. vanilla
1 1/2 scoops of vanilla ice cream
Ground Nutmeg and Cinnamon (for garnish)
Cinnamon stick (for garnish)
Whipped Cream (for garnish)

In a blender combine the eggnog, vanilla and vanilla ice cream until it is foaming and blended well. Pour into your serving glass and top with whipped cream; sprinkle on about a dash of nutmeg and cinnamon on top of the whipped cream. Slide the cinnamon into the side of the glass and Serve.

*Johnna's tip: Did we tell you about the eggnog milkshakes @ BGR? This recipe was inspired by their new seasonal eggnog milkshakes. These milkshakes are the next best partner to the burger beside the french fry (*which btw, they have some tasty sweet potato fries on the menu...). We want to play with this during the holiday season and add some rum to the mix...this addition can be attributed to our trip to Kaminsky's in Charleston (*fun times). Break out the eggnog!

Food.Fun.Stuff: JKGF Leftovers Make the Washingtonian.Com

Whew! It must have been a crazy couple of weeks for us not to share our recent mention in the Washingtonian.Com. Yup, one of our recipes made the cut and since we tell you about all our other food escapades, this is no exception. Posted on November 17, 2009, the article "After the Feast: Recipes for Thanksgiving Leftovers" highlights some of the areas food bloggers fave recipes for turkey day leftovers. JKGF's leftover Turkey Salad made the list with leftover turkey meat, mayonnaise and sweet relish as the main ingredients. Check it here and pair with your favorite breads, crackers or whatever you like with your turkey salad. Enjoy!

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Food.Fun.Stuff: Terra Cotta Warrior Invasion

If you haven't gone to see them yet, there is still plenty of time...and plenty of food to taste. We told you last week or a couple of weeks ago that the Terra Cotta Warriors are here. Fortunately, we had the opt to see them in Xian, China which is no place to visit except to see the Terra Cotta Warriors. P.F. Chang's has been working closely with the National Geographic Museum and are offering those who visit the exhibit a complimentary order of lettuce wraps or banana spring rolls with the purchase of any entree (*and you must bring your ticket). This rule applies to any P.F. Chang's so if you come for a visit from LaLaLand (*Translation: Los Angeles, California), for instance, and visit the exhibit, you can go back home to your P.F. Chang's and still get a complimentary treat with your ticket stub.

We recently took a trip over to P.F. Chang's for an event unleashing the new "Smash" cocktail and discounts for the new exhibit. We stand corrected on how we used to view P.F. Chang's as nothing more than a chain restaurant with some decent Asian cuisine. We were left with a new appreciation for the simplicity of calamari (*the Salt and Pepper Calamari) and how much we love shrimp in our Asian dishes especially when mixed with snow peas (*the Cantonese Shrimp). On another note, we are glad to see the upgrades they have made with their mixologist selection: The one @ White Flint knows what they're doing. Our personal favorites are the Chang's Mai Tai and the Smash cocktail, two of these and you're done.

The Where: All P.F. Chang's until April 30, 2010 (*And the exhibit is @ the National Geographic Museum from November 19, 2009 – March 31, 2010)

More Info?: If you happen to go to the restaurant before you visit the exhibit, dine in any of the nine DC area P.F. Chang’s restaurants listed here, and you will receive a special code for $2.00 off any full price ticket. The code can be used when purchasing an exhibit ticket online, by phone or at the box office.

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