Food.Fun.Stuff: Meat Week

Meat Week started today! Why are we excited?? This is the week we have been waiting for...doesn't every other food get a celebration?! Well now it's for that tasty BBQ we all love to lick from our fingers. This week (*if you are an avid meat eater) visit one or more of the various locations that will be celebrating Meat Week. Meat Week is a week long celebration of all things BBQ and a chance to meet up in different BBQ joints around the area with other BBQ lovers. Check out the organizers of this event, Capitol Spice's blog, for more details on the various locations. Meat...it's what's for dinner.

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Recipe: Shrimp Creole

Shrimp Creole

1 1/2 lbs. medium shrimp (peeled and deveined)
1 green bell pepper (cubed)
1 sweet onion (cubed)
4 ribs of celery (cut into bit size peices)
2 (28 oz.) can diced tomatoes
2 bay leaves
2 tbsp. Old Bay seasoning
2 tbsp. garlic (chopped)
4 cup white rice (cooked)
2 tbsp. olive oil
1 tbsp. cayenne pepper

Heat olive oil in a large stock pot over medium heat. Saute onions, peppers, bay leaves and celery for 4-5 minutes. Add garlic, Old Bay, salt, pepper, hot sauce and tomatoes. Boil for 10 minutes. Add the shrimp, reduce heat to low and simmer for about 5 minutes or until the shrimp turns pink. Serve over the rice.

*Johnna's tip: For Christmas, the boyfriend brought the fab gift of (*drum roll, please)....a cooking class! Trust that I was not excited about the gift upon first glance (*I was like: "Are you trying to say we can't cook?!"...he assured me this wasn't the case.) I went and to my surprise...it was pretty cool. So the low down on cooking classes are: they basically cook the food in front of you, you get to ask as many questions about the cooking as you want and you get to taste all of the food that they prepare. We learned a few tricks and got to pick Chef Zan Dial's brain about some of his secrets in the kitchen.

Here is a clip from the Chef Zan Dial's cooking class "Cheap & Easy in the Kitchen" which features today's shrimp creole recipe. I tried this recipe at home and it came out pretty darn tasty for the cheap. One of the questions I asked Zan Dial was where he suggested we go for these cheap and easy ingredients and he mentioned a grocery store named Wegman's. Not the first time I heard about this store, sounds like it might be the foodie haven for the cheap...shall we take a trip up Route 1??

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Top Five Wednesday: Food Towns

While on the phone with the boyfriend last night, the conversation turned to the big V-day plans. This year New Orleans seems to be on the radar for our destination on Lovers Day (*Translation: Valentine's Day). Yum to New Orleans! This gives us even more motivation in the gym knowing we are going to a food haven in just a few weeks, not to mention Marti Gras will be kicking its heels by this time. We put New Orleans in our top five cities to eat in the U.S. and that's what started the madness. We started thinking of the top U.S. cities where we absolutely love the food and could honestly take a trip to these cities solely to eat. Check it:

1. New Orleans- We don't know if its the creole seasonings, the abundant crawfish or the beignets but New Orleans tantalizes our palates like no other. It's funny because all the things that this food culture prides itself on, we don't like...but they still manage to be our favorites. Now how is that?? We guess it's like the guy you don't want to like, but you like them soo much. Spice and sweets are not our friends but why is it we can't seem to stop eating all the gumbo and beignets that are waved in our face??...

2. Chicago- Deep dish, Garrett's popcorn, smothered ball park hot dogs/sausages, Harold's Fried Chicken...should we continue?? This could honestly take all day.

3. Philadelphia- The East Coast destination for food. Be ready for an additional 5 lbs. and a little heartburn but the cheesesteaks are like no other!

4. Houston- "Everything is bigger in Texas." That's for sure. We went back and forth with the boyfriend about this one: he didn't like, we loved it. Maybe this calls for a food trip there instead of New Orleans...

5. Charleston- We actually made a food trip here. Solely for the food. Probably the first time we didn't care about site seeing unless it was from the car window as we road around digesting the food we had just ate. Low country grits, shrimp and all things fried... (*we have to just say no!)

Now you may wonder why our two favorite cities didn't make the list: New York or Washington, D.C. For D.C. it's probably because we are looking for that distinct taste which is what makes each of these cities listed above stick out in our minds. For NY, we love you but we're from NY and in all the years we have moved through and out the city we have not found something that just mesmerizes our palate to no avail. The reason could be that its home and we don't get excited about the food anymore...dunno, but looking at this list, we have every reason to book a trip. Anyone down for a foodie road trip??

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Food.Fun.Stuff: Foodie News

In the foodie news:

~Evo Bistro has expanded. The additions include an expanded bar, a private tasting room that can be reserved for smaller dinner parties, and a wall of wines. The restaurant now holds 65 people and is available to host private events. Evo is most commonly known for its Enomatic System which is a wine tasting system from Italy that allows guests to serve themselves and try excellent wines of different varietals and regions (*Pictured above). Alongside the tapas they serve, Evo has been recognized as one of the Best Wine Bars (*Washingtonian Magazine, 2009) in our region. Good stuff. Now they have space to accommodate all the newcomers who will flock there after hearing about this revolutionary wine system...

~If you're not on Twitter, then you probably missed our Tweet about Rogue States opening. How awesome is it that the District will get a new late night gourmet burger joint?? Sweet. Rogue does not have a definite opening date (*We are keeping our eyes and ears peeled...) but they do have a definite menu which includes burgers "Now & Zen" (*a blend of soy sauce, green onions, ginger and toasted sesame seeds), "You Got Curried" (*house curry blend, onion, cilantro and jalapeno) and "No Burger, No Cry" (*house jerk blend, red onion and habenero peppers). We can't wait to try and we're going to make ourselves feel better for breaking our diet with a side of their sweet potato fries:-)

The Where:
Rogue States
1300 Connecticut Avenue, NW
Washington, DC

The Money: Burgers are $7 (*unless otherwise stated) and can be made with ground turkey for an extra $2

~Mixt Greens is open! What does this mean?? Tossed-to-Order Organic Gourmet Salads and Sandwiches. All ingredients are sourced directly from local farmers and sustainable resources. Think the ingredients of a salad at Citronelle but at McDonald's prices. The new salad shop will also feature an edible wall with seasonally rotating herbs and vegetables (*Yum.). During its tenure on the west coast, the restaurant was named the "Greenest Restaurant in the San Francisco Bay Area" in 2009. The restaurant is slated to open 3 locations in the District before the summer and each will be open from 10:30 am to 3 pm (*Urrrggghh, this means long lunch lines...not a good look...). We welcome new greenery from the west coast, now can we get an unhealthy dose of In-N-Out to make its way out here???...

The Where:
1200 19th St. NW Washington, DC
(Upcoming openings)
1311 F St., NW
1700 K Street, NW
927 15th St., NW

The Money: $7.95-$11.95 for salads and $8.95 for sandwiches (*which is served with a side salad of greens)

More Info?: You can get your nutritional calorie count on @ www.mixtgreens.com/dc

Recipe: Cheese Balls

Cheese Balls

2 (8 oz.) pkg. low fat cream cheese (softened)
1/4 cup bell pepper (finely chopped) (*you choose colors of bell peppers)
2 tbsp. onion (finely chopped)
1 tbsp. seasoning salt
2 cups nuts

Combine all ingredients and place in place wrap; roll into a ball; chill for 4-6 hours and serve.

*Johnna's tip: Recently, one of our Twitter buddies requested a recipe from the 80's. We searched our brain for a recipe that was straight out of this punk era and the one thing that came to mind was Cheese Balls. In 1989, we were absolutely in love with the Babysitters Club book series (*We seriously read every book out of that teenage series). Cheese balls seemed to be Claudia's favorite dish to make when the club members got together which is what made us think this must have been the cuisine of the times (*well for teens that is...). Thinking about the Babysitters Club makes us miss the 80's immensely! Love the stories about Jess, Mallory and aww Stacey living at the Dakota! Funny we can still remember their names and stories like they were family members or real-life friends...

*Johnna's tip, tip: Serve with your favorite crackers or dippers such as celery or carrots.

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Etiquette Tuesday: How to Divide??

As we get older, dining out with groups is somewhat of a different experience than when we were in college. In college, you ordered what you could pay for and that was that. Now it seems you order what you want to eat and the bill is just evenly divided at the end of the meal. It's funny because a few years ago, we would immediately reach across the table and tally up what we ordered down to the very last dime. Now, not so much. We feel a bit awkward going tick for tack (*Translation: this for that) on the bill now especially when we did take a bite of the other persons crab artichoke dip...shouldn't we contribute something towards that??

Today times are financially tougher and everyone is super frugal in the new decade but here are a few tips on how to stay recession free without being too much of a prick in the butt about the $2.00 sparkling water you didn't order:

-It's safe to assume if the group is larger than 5 or 6 than things will be split evenly (*that is unless somebody orders the lobster and everyone else gets the chicken...make them pay for that expensive excursion...)

-If you know you are going to split the check in the beginning, tell the waiter in the beginning

-Of course be courteous of noticeable discrepancies: Non-drinkers shouldn't have to pay the evenly divided bill if everyone else is drinking cocktails or in cases where a person orders only a salad while everybody else orders full entrees.

This etiquette tip is for working, able individuals of course. Remember JKGF did not always have a working budget and had to go tick for tact on every bill...

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Recipe: Crustless New York Cheesecake

Crustless New York Cheesecake*

4 eggs
2 pkg. 7 1/2 oz. each farmers cheese (cubed)
2 pkg. (8 oz. each) cream cheese (cubed)
2 cups sour cream
2 cups sugar
1/2 cup flour
1/2 cup melted butter
2 tbsp. lemon juice
1 tsp. vanilla

Preheat oven to 325 degrees (*We learned this is what is called a "cold oven"). Blend together all ingredients in two batches in a blender or food processor, using half of each ingredient amount per batch, until smooth. Pour both batches into a greased 9-inch springform pan. Bake 1 hour. Turn off oven. Let cake stand in oven for 2 hours. Chill thoroughly for 2-3 hours. Serve.

*Johnna's tip: Easy bake oven forreal. We don't like baking or shall we say, we're just not good at it. This is probably because we don't really like sweets and bread is not something we consume on the regular (*You would think we have a killer body?! But No. Smh.). While perusing the Food Section, however, of the Chicago Tribune (*We know, random.) we changed our minds about this baking thing. It doesn't have to be so hard or fussy with recipes like this. Just add a few things to our Kitchen Genie (*Translation: The Kitchen Aid mixer) and there you have it: a crustless cheesecake. We welcome these new days of baking...even if it will cost us 356 calories per serving...

*Recipe Source

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Happy Monday: Chef Geoff's (DC)

Happy Monday!! We usually stray away from restaurants that are chains, but we'll make an exception here (*primarily because this restaurant is not really a chain outside the DC area...). While clicking through our incoming emails, we came across a promo for Chef Geoff's participation in Bethesda Chevy Chase restaurant week (*Hope you're participating and share your experiences with us!). This is not what grabbed our attention, however, it was the writing at the bottom: Half-priced Mondays. Yup, those were the magic words to grab us by the wallet. The funny thing is this wasn't the best part: on Monday and Tuesday nights, happy hour goes on all night (*well until closing time...). Now that's a happy hour or happy night, shall we say...

Of course, padding your stomach for all this drinking is necessary and the $5.95 Chef Geoff burgers make that easy. Typically, Monday night drinking would be a big, fat no-no for us, but with temperatures at 60 degrees in the District this is more than enough reason to celebrate with alcoholic beverages at a discount...

The Where:
Chef Geoff's (*multiple locations)
Check here for more info

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Food.Fun.Stuff: Publicity Stunt

We love it when our rants and raves make it to another publication. Yaay for people reading our stuff! It's been long overdue but we wanted to share our guest post that was featured on CheapOair.com. CheapOair really liked our post about Charleston and since their site focuses on travel, our Travel Edition post for Charleston fit in perfectly. Check it out here. We are ready for our close up...

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Recipe: Soup Joumou

Soup Joumou

1 lb. corned beef or beef stew meat water
1 1/2 lbs. pumpkin (peeled & diced)
2 turnips (diced)
1 small onion (finely chopped)
1 sprig parsley
1 sprig thyme
3 garlic cloves (crushed)
1 cup milk
1/8 tsp. nutmeg
1 tbsp. butter
3/4 cup rice, washed (uncooked, not instant) salt
3/4 tsp. pepper
2-4 tsp. butter

In a saucepan, cover beef generously with water and boil over medium low heat, partially covered for 1 hour. Drain and chop beef into bite-sized pieces. In a saucepan, bring 4 cups of water to a boil; add pumpkin, turnips, beef, onions, parsley, thyme, and 2 cloves garlic. Simmer until pumpkin is tender (15 minutes). Discard parsley and thyme. Transfer pumpkin to food processor with 1/4 cup stock and puree. Return to saucepan and heat through. Add milk, nutmeg, butter, and rice; cook until rice is tender (15-20 minutes). Season with salt and pepper, and mix in remaining garlic. Serve hot with a little butter in each bowl.

*Johnna's tip: Thanks to Cuisinivity for this recipe. Cuisinivity, like many of us in the U.S., was deeply impacted by the devastating earthquake that occurred in Haiti just under two weeks ago. Cuisinivity, however, had a more personal connection to Haiti then we (JKGF) did. Cuisinivity posted this recipe (Soup Joumou) which was inspired by the two years they spent in Haiti and often requested this dish for dinner. Soup Joumou is a dish commonly served during the Haitian New Year but Cuisinivity said it was so good, they requested it many times while in Haiti. Get the full story here. Kind of reminds us of a thicker, hardy chicken noodle soup.

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Johnna's Pick of the Week: Ardeo/Bardeo (DC)

Surprise, Surprise. Those were the words ringing in our heads as we ate at Ardeo/Bardeo. Funny we have passed these two spots a zillion times and never once ventured in to see and taste. The new question is why did we wait so long?? Ardeo/Bardeo are the sister restaurants that stand side by side on Connecticut Avenue: Ardeo is the total restaurant experience while Bardeo is more of a wine bar. Cute. We love how the two compliment one another; Ardeo allows for hushed tones and a romantic evening while Bardeo equates to time with a close friend or two for cocktails.

The vibe of Ardeo/Bardeo is relaxed. We felt like we were back home in New York at one of the many modest, low key restaurants that permeate the city. Not too much but not too little. The food and not the attire or a long wait time make the restaurant stand out. After having to ex our plans for 1789 due to unforeseen circumstances, we decided we would try Ardeo/Bardeo because it was also on our (*long) list of places to visit in the District.

Their restaurant week menu had some decent selections with butternut squash soup and couple of variations of salad for starters. Medium plates and entrees ranged from peeky-toe crab cakes (*they were out when we visited...) to the cider braised beef short ribs. We decided on the butternut squash soup and the sweet potato-mascarpone ravioli. Excellent decisions. The butternut squash soup was highlighted with a hint of vinegar that made the whole tasting experience bitter sweet, ironically a great combination. The ravioli however, is what captivated our attention. We usually don't go for these types of dishes (*They give you like 5 raviolis, how is that filling?!) and especially sweeter dishes but something told us to go for it. Glad we did because the sweet potatoes combined with the cheese and mushroom butter cream sauce was absolutely delicious.

It's been awhile since we've been able to rave about the food that we've had at a restaurant which is why we are so elated to have discovered Ardeo/Bardeo (*We know, we're late). The service was as it should have been: attentive and polite (*In these times, who could ask for anything more??). We give them two thumbs up for their menu selections for Restaurant Week 2010. This is what a restaurant is supposed to do (*and many don't...): highlight actual items that you sell on your menu. We don't want to go during Restaurant Week, have a great dish and when we return after Restaurant Week a restaurant is like "Oh, that dish was only on here for Restaurant Week". We want to see the real you. For Ardeo/Bardeo, if this is the real you, we look forward to getting to know you better.

*One disappointment: The dessert. We had the banana cake that was supposed to have a carmelized topping but the whole dish was cold...we're confused? We thought carmelized (*at a restaurant) should have been on the warmer side of things...

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Drinks on Me: Moulin Rouge (Alcoholic)

Moulin Rouge

2 oz. sloe gin
3/4 oz. sweet vermouth
1 dash bitters
Crushed Ice

Add all ingredients to a tall glass filled halfway with ice; stir and strain into a cocktail serving glass.

*Johnna's tip: Rogue (*which reminds us of "rouge" for some reason...) was on the brain after getting the word about Rogue States opening soon in Dupont. Word on the street is that Rogue States will be the new gourmet burger spot that will stay open into the wee hours of the night (*11 am-5 am, daily). Can we say we are excited?! Finally, Washingtonians have another late night option besides The Diner and Five Guys (*Not that we are against these places...).

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Food.Fun.Stuff: To Do in DC

Out and about:

>Today is the DC Sip and Twit. Basically, patrons will be in a traditional tasting room (*wines from around the globe with more emphasis on Argentina and Chile wines) and instead of writing notes on a notepad about the wine, guests will be Tweeting. The two guests who tweet the most during the evening will take home Argentine wine. Fun, especially since we are Twitter junkies, can't wait to see the different types of wines on Twitter. Check here for tickets.

The Where: DC Sip and Twit, Women's National Democratic Club, 1526 New Hampshire Avenue, NW Washington, DC 20036
The When: Tonight, 5:30 pm-8 pm
The Money: $39
The Metro: Dupont Circle (Red Line)

>Trying to save energy?? You might want to check out what they are doing @ Farmers & Fishers alongside Earth Aid (*Washington, DC-based energy start-up). Earth Aid members now have the opportunity to win a free Mixology class for 8 with Cheif Mixologist, Jon Arroyo. The group of friends who collectively saves the most energy between now and Earth Day (*April 22, 2010) wins.

What to do to win? Visit www.earthaid.net and create a Free account through which you'll link your gas, electric and water utility accounts to Earth Aid's platform. Invite friends and Earth Aid will track you and your friends household usage and savings. The largest total reduction wins! More detailed info here.

*FYI- Farmers & Fishers has extended restaurant week deals until January 31, 2010.

>Additional support for Haiti relief- Ashok Bajaj...the name doesn't ring a bell?? Well these might: Ardeo/Bardeo, The Bombay Club and Rasika. Some of the most prominent restaurant names in the District will be holding a month-long fundraiser for Haiti relief. From January 19-February 19, 2010, patrons who order an appetizer and/or main course will instantly donate a dollar to the cause (*a dollar from the sale of each of these dishes will be donated to the American Red Cross Relief for Haiti). Some of the most popular dishes made the list including The Oval Room's Roasted Baby Beets and Butter Poached Lobster and Rasika's Palak Chaat and Black Cod.

>Social offers Brunch- The usual suspects made the cut: Shrimp & Grits, Bloody Mary's and Mimosa's. Some unusual items also appear: Lafayette Benedict (*Crawfish and chorizo sausage in the mix...), biscuits and gravy and Screwdrivers (*People want vodka this early in the day??... whatever gets you by...). Look forward to New Orleans style cuisine, bottomless beverages for $15 and no reservations for parties less than 10.

The Where: Social, 3400 14th st., NW Washington, DC (202) 797-1100
P.S.: We always smile when we visit this site...kudos to the site designer for "The Dramatics" old school tunes...

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Top Five Wednesday: Extended Restaurant Week (DC)

Restaurant Week is over and now it's back to the regular menu prices. Blah. It's almost the same feeling we get when the Neiman's Last Call sale is over, we think...did we get enough? did we get everything we wanted?? Time period too short which sets us back few bills (*Translation: money) because we're trying to eat out every night for that one week. Alas! There are restaurants in the District who feel our pain and are kindly extending their deals throughout the month of January. It's like they understand we are already bitter from the cold so why not give us a break?? Today's "Top Five" comes from five restaurants who have extended their restaurant week deals and these are five we are actually excited about, check it:

Cafe Atlantico- We love the Latin flair attached to the menu items here. Think ceviche with a good face lift. With a restaurant week menu that's extended to January 24, there's plenty of time to try the tuna ceviche.

1789- Would you believe we still have not been here?? It makes the list because our mouths are still salivating about the stories we have heard about the food. Lucky for us we have until the 31st (*January 31, 2010) to join the club and taste for ourselves.

Zaytinya- If you haven't been here, you should go. It is the one place that we can say carries very high reviews across the board. Knock on wood, but we haven't heard anything to alter our views of Zaytinya and we love, love, love their yogurt sauce...we even tried to replicate. Zaytinya, please post a recipe for the yogurt sauce:-) (*Extended until January 24, 2010)

Art & Soul- Another one that has given us another shot at the goal. We want to try the Maryland Crab Bisque, the Banana Bread Pudding, the Catfish, the Fried Chicken, the Butternut Squash soup, basically everything...Deals end January 24, 2010.

Againn- So far, so good. We had a pleasant experience last time we visited Againn. No need to rush out to this one for restaurant week, the prices are generally reasonable so you can visit anytime. Also, the last time we visited we remember the food being a little on the heavier side so you really don't need 3 courses at once. Deals end January 24, 2010.

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Recipe: Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

5 large portabello mushrooms
8 oz. fresh crab meat
6-8 green onions (chopped)
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. ground black pepper
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs
1/3 cup Mayonnaise
1/4 tsp. paprika
1 tsp. mustard
1 egg
4 tbsp. grated Parmesan cheese (*save for end)

Preheat oven to 350 degrees. In a bowl, combine the crab meat, green onions, thyme, oregano, pepper and mustard. Add in the 1/4 cup Parmesan cheese, mayo, bread crumbs and egg; fold in to combine all ingredients. Wipe off the mushrooms with a damp towel and spoon out the gills and the base of the mushroom; discard the gills and stems. Spoon the mixture into the mushroom caps and place in a baking dish. Sprinkle on the remaining Parmesan cheese and paprika. Bake for 20-25 minutes or until tops are golden brown. Remove and serve immediately.

*Johnna's tip: Pure experiment...that turned out good. Cravings always make us throw a few things together and see what comes out, which is what happened here. We had a craving for mushrooms that were stuffed with something. Crab meat and mushrooms are the best couple and make a family when paired with Parmesan cheese and green onions. We used ingredients from a few recipes we liked for crab stuffed mushrooms and twisted our own taste buds in the final recipe. Adjust measurements as you see fit, remember we did this recipe without much help from measurements and are only guesstimating (*Translation: Estimate; guess) what you should include to get the same tasty bite. Serve as an appetizer and Enjoy!

Food.Fun.Stuff: Bond 45 to Open @ National Harbor

Bond 45 is coming to the District, well not exactly. Shelly Fireman decided to move the city to the suburbs with this new restaurant. Bond 45 comes from the Fireman Hospitality Group, which includes New York restaurants Cafe Fiorello, Shelly's Trattoria and Brooklyn Diner (*Funny, we must've passed this restaurant a million times and always wondered who ran this operation...). With an interior that will be designed by Tony-award Broadway set designer, John Lee Beatty, we are looking forward to something savvy with a dollop of trendy. The restaurant boasts a menu of "surf and turf" which will not be limited to your typical dried steak and seafood...but with menu items such as a crab steak (*this is a total first for us, please devirginize us...) and a choice of 28-day dry-aged prime or organic grass-fed choice, "surf and turf" might need a broader meaning here. To be quite honest, they had us sucked in with the Mozzarella and Burrata cheeses that will be prepared daily...Yum to fresh.

The Where: Bond 45, 149 Waterfront st., National Harbor, MD

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Food.Fun.Stuff: Extended Restaurant Week @ 1789

Yes! (*With an official fist pump like the ones on Jersey Shore) We are elated because 1789 has decided to extend its restaurant week until January 31, 2009. This is great news because last week we were supposed to go there for restaurant week but due to unforeseen circumstances, we had to cancel our reservation. Guests can visit the Georgetown restaurant and have the option of two separate three-course menus. One menu will contain featured dishes @ $35 per person and the second offers guests the option to choose any appetizer, entree and dessert of the menu for $50 per person. Discounted wine flights will also be offered. Sounds like a plan.

The Where: 1789 Restaurant, 1226 36th Street, NW Washington, DC (202) 965-1789

Food.Fun.Stuff: Two New

Two newbies:

In the past few weeks, we have had the pleasure of trying out a couple new treats to the foodie market. First, there were the Ritz Cinnamon Brown Sugar crackers and now the California Tortilla Screamin Burrito. The Ritz Cinnamon Brown Sugar crackers take us down memory lane reminding us of the original graham cracker cookies that were so tasty to snack on back in the day. These Brown Sugar crackers are the jazzed up version of graham crackers coated lightly with sugar. We suggest trying these when you want to make some quick appetizers for a last minute gathering, think cream cheese or small sliced strawberries as a topping.

The Screamin' Burrito had some good points...and some not so good points. We admit it, Cal Tort is one of our guilty pleasures. Fast food that's good. That's probably why we came down so hard on the Screamin' Burrito, we know Cal Tort can do better. The Screamin' Burrito, however has some great points: the signature hot sauce adds the right bite and spicy, hot pepper flavor to complement the rest of the burrito toppings i.e. chicken, rice and beans. As a matter of fact, it was the hot sauce that was the star of the show for JKGF. Another plus is they don't overload the burritos with the sauce but by the time you realize it is on the sandwich, you may have already formulated a negative opinion of the sandwich. We say try for the sauce, which is a great food buy (*We have a bottle to crack open for our fish and shrimp tacos...can't wait!), but be warned the Sreamin' Burrito is not Cal Tort at its best...

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Etiquette Tuesday: Finger-licking Good

When at home lounging around the house, all dining etiquette rules go out the window unless guests are around. Eating with our fingers is so common that when we go to restaurants we have to consciously remind ourselves that this is not the proper way to eat (*This is probably why we love the Ethiopian restaurants in the District, no silverware and total finger eating!). There are exceptions to this rule, however. Eating with your fingers is not completely taboo where there are a few instances when it is actually preferred in the dining room. This "Etiquette Tuesday" focuses on the most common foods where it is "ok" to eat with your fingers. Check it:

Artichoke
Asparagus
Bacon
Bread
Cookies
Corn on the Cob
Chips, French Fries, Fried Chicken and Hamburgers
Hors d'Oeuvre, Canapés and Crudités
Sandwiches
Small Fruits and Berries on the Stem

There are rules with the artichoke and asparagus: if they have sauce on them, then No eating with your fingers. Typically, we shy away from these foods if we will be at a networking or formal meeting/lunch/dinner because we don't want to have to eat with our hands. Though we know the exceptions, there is always going to be someone on hand to give you the side eye for picking up that piece of asparagus with your fingers. Sandwiches, chicken and fries aren't commonly given the side eye but they can get kind of messy in a situation where we might want to put on our best face. We say stick with the ravioli for lunch with the co-workers and save the finger-licking good chicken for dinner at home.

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Drinks on Me: Bubblin' Dublin (Alcoholic)

Bubblin' Dublin

2 oz. Bailey's® Irish cream
3 oz. club soda
Ice Cubes

Pour both ingredients over ice in a tall glass and serve.

*Johnna's tip: Simple and to the point. That's the way we're feeling today. The new year is starting off with a to do list that may take the whole year to complete so we needed a recipe that wasn't so complicated. Bailey's always does the trick, it's like the one alcohol that you don't need to jazz up with a whole bunch of stuff because it already has everything you want: flavor and alcohol. Enjoy!

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Food.Fun.Stuff: Martin Luther King, Jr.- The Day of Service

Around the country, service is all the buzz today and rightfully so as we celebrate the life of Dr. Martin Luther King, Jr. MLK is such a day of reflection and its timing is perfect this year with last weeks disaster in Haiti. Service is not only needed on an voluntary basis but on an involuntary basis. One of our fave restaurant groups is doing its part in the Haiti relief efforts with fundraisers and daily menu items offered with 100% of the proceeds going to the Red Cross. The Neighborhood Restaurant Group (*You know the family: Tallula, Buzz Bakery, etc.) has identified different menu items, wines and beers at each one of their restaurants and proceeds from the sales of these selections will be donated to Red Cross and the Haitian Emergency Rebuilding Operation (H.E.R.O). Customers can easily find these items because they will be marked with a red cross on the restaurants' menus.

NRG will also be hosting a fundraiser on Wednesday, January 20, 2009 from 6 pm-9 pm alongside a former employee and his wife who survived the earthquake.* They're requesting a $40 donation per guest and will serve complimentary hors d'oeuvres at the benefit with all proceeds going to H.E.R.O.

With the efforts of NRG, you can turn this week into a week of service instead of a day of service. Today go out and do something good for a cause, this is the message Dr. King preached until he took his very last breath, don't let the legacy be left in vain!



*Frank Thorp V, an American aid worker, was in the mountains 100 miles away from Port-au-Prince when the earthquake struck, and at first he didn’t realize how serious it was. But then he learned that it had leveled the Haitian capital and that his wife, Jillian, was trapped in the wreckage of a building. He departed to the city immediately, and after nearly 10 hours pinned beneath the rubble, Frank pulled Jillian from the pile of concrete, bricks and wood that had been the Mission House for the Haitian Ministries. She survived with miraculously minor injuries.

Frank was a member of the Rustico service team before striking out on his career in communications alongside wife Jillian. In August 2009, Jillian moved to Haiti to begin working full-time Haitian Ministries for the Diocese of Norwich, a U.S. based humanitarian aid organization. In January 2010, Frank moved down to Haiti to be with Jillian.

Recipe: Haitian Beyen

Beyen

3 very ripe bananas
1 tbsp. flour
1/2 tsp. cinnamon powder
1/2 tsp. vanilla extract
1 tbsp. sugar
1/8 tsp. baking soda
Sugar (for garnish)

Mix the bananas, flour, sugar, vanilla and cinnamon in a medium size bowl. In a deep fryer, place a spoonful of the batter in the hot oil (*use fryer according to manufacturers directions) and fry until golden brown. Sprinkle sugar on top. Serve.

*Johnna's tip: Our hearts and prayers go out to the people of Haiti, this has been an extremely devastating week in that country. Today we post a recipe that comes from the Haitian culture, beyen which is fried bananas. It reminds us of the plaintains that they serve in our native land of Panama.

During this devastating time in Haiti, we urge all of our readers to CONTRIBUTE something. Whether it be money, clothes, toiletries, etc., please join in the effort to help Haiti. Where to contribute?? The NY Daily News has a list of places for you to begin these efforts. L'Union Fait La Force! (*Translation: "Strength Through Unity")

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Top Five Wednesday: Five Soups You Should Make

After the last Food Blogger Happy Hour/Potluck, we have been infatuated with soup. All kinds. Thrifty DC Cook is responsible for this. She made probably one of the top five best soups we've ever tasted (*It was a seafood soup in a spicy, lemongrass broth). The recipe for that is coming soon and we will fill you in when we get the details. If you haven't figured it out by now, we are cold and trying to stay warm under these conditions hence we're making soup. Today's "Top Five" are the top five soups you should be making this January. Soup is sooo easy to make and sooo delicious. Typically, soups are not that fatty either because the base of the soup is usually a light broth or another light ingredient. Now, there are those soups that bring out the naughty side of eating but we hope these soups will help you stay warm and stay within your new years resolution. Check it:

1. Tomato soup- The Arugula Files recipe is simple and matches perfect with a grilled cheese...gotta love the classics.

2. Crab and Corn Chowder- This is our show stopper recipe. Serve this one when you're have a few guests over and you want something comforting.

3. Middle Eastern Lamb Stew- Super easy because the slow cooker does all the work. Just drop in the ingredients and 3 hours later you have a feast.

4. Maryland Crab- This is an art. Well in these parts anyway. Around this area, Maryland crab is the staple soup and must be done right. This is a great time to practice.

5. Miso Soup- Love this one pot soup. Our favorite additions to the typical seaweed and tofu are carrots, broccoli and mushrooms. Delish.

Click the links above to retrieve the recipes and Enjoy!

Drinks on Me: Warm Spiked Apple Cider (Alcoholic)

Warm Spiked Apple Cider

2 cups fresh apple cider
4 cinnamon sticks
2 cloves
1-1/2 cups white rum
2 cinnamon sticks (for garnish)

Heat apple cider in a saucepan over medium heat. Add cinnamon sticks, cloves and rum and stir occasionally. When cider is heated, remove cinnamon sticks and cloves with a slotted spoon. Pour cider into mugs and add a cinnamon stick in each mug to stir drink. Serve.

*Johnna's tip: Warm beverages are not just a want right now, they are a necessity. Thoughts of anything warm i.e. hearty soups, hot teas, etc. fill our head. As we brace ourselves for the strong winds and freezing temperatures, knowing that a cup of warm apple cider is at the other end of the tunnel offers total comfort. Especially when its spiked;-)

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Food.Fun.Stuff: Giveaway Time!!

New Giveaway!!

What can you win?? A $10 gift card for HomeMade Pizza Company
What do you have to do to get it?? The first five people to contribute their favorite winter pizza combos get the prize!

What triggered this??
We told you this was going to happen...HomeMade Pizza Company is taking over the District pizza scene. With two stores already open in the District city limits and a third one on the way, HPC is making some big strides in the right direction. We love (*No. LOVE.) pizza so it's no surprise we are super geeked about the opening of HPC's Logan Circle store. On Thursday, January 21, 2009, HPC will be hosting its grand opening celebration, which you know will be full of the good stuff if you were @ the Arlington or Connecticut Ave. openings. If not, here's the low down:

>You'll get to sample complimentary pizza, salads, cookies and ice cream
>Get to see the inside workings of the kitchen i.e. chefs tossing dough, making pizzas in the kitchen
>Meet HomeMade Pizza Company founders

...And the last time we went, they sent us on our way with some goodie bags of pizza to take home. Yum.

Get those submissions in! The grand opening will be full of complimentary treats but why not have something extra for your next visit?! Good Luck!

The Where:
HomeMade Pizza Company
1522 14th st., NW,
Washington, DC

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