How to Celebrate the New Year?

According to the WSJournal today, David Chang's biggest gripe is his struggle to find a substitute for pork belly in his pork buns! As he ventures out to Sydney to open his new restaurant in 2011, he is concerned that he has become so reliant on pork belly that he is not innovating...good grief! I can think of lots of issues to be more concerned about....change it to lamb bun and use shank - delicious - who needs all that fat from the belly anyway? Or try lamb belly. Lots of chefs are experimenting with animal belly - certain to be succulent but do we really need the most fat possible?

My hope for 2011's food scene is that more people will slow down and appreciate simple, less processed high quality foods high in flavor derived from both cooking technique, layering textures and spices/herbs.

Relax and enjoy a great cup of tea/coffee and a perfectly cream cheese spread bagel or try cracking fresh nuts- any kind- feel how your teeth sink into the meat. Sometimes, myself included, we inhale our foods and don't taste. So, this coming year - take a great piece of chocolate and let it melt over your tongue- don't chew it. I dare you to see how long you can make it.

To kick off this resolution of mine, tonight we prepare a feast instead of a dining out. This a Spanish influenced tapas meal - lots of tiny bites

Cold Course: Artichoke, Hearts of Palm & Fennel salad.

Warm Course: Assorted bite size puff pastries filled with dollop of brie and homemade brandied pears, sweetened cream cheese/ricotta blended with apricot preserves, herbed goat cheese with homemade pickled cherries

Main Course: Homemade classic Romesco sauce to pair with fresh baked olive fougasse, a few seared scallops, baked clams, and a couple crab claws. Romesco is a perfect pair with seafood. Just a dab will do ya. Shockingly the Financial Times' Life & Arts section today featured a blurb on Romesco. Truly one of the best sauces in my opinion.

Dessert: Variety of tiny bites of cheese, fresh sliced fruit, homemade whipped cream and a few chocolate truffles

We will not need to eat for a week! Happy New Year!

Annabel Lee Tavern

Annabel Lee Tavern
601 South Clinton Street, corner of Fleet.

Open 4pm - dinner only

Not new to the Canton scene by any stretch. In fact if you want to dine in- call ahead and make a reservations, few days in advance for weekends - possibly a few hours on week days because seats are few and far between. Warm and cozy. Not pretentious. Great local beer selection - yes, of course featuring as many Brewer's Art beers as possible as well as other micro brews. I was thrilled to see another place selling $5 glasses of sparkling!



Menu does change and the list of nightly specials is shocking. Add about 8 additional items. Don't be shocked to see many revolving around Crab meat. 

Some of the top items to try:

Any sandwich is served with amazing blue cheese cole slaw and sweet potato fries - you can upgrade to Duck Fat fried fries but the Cajun spiced, maple glazed sweet potato fries are addictive sweet heat!!!


Crab Cake Sandwich

Grilled Ahi Tuna Panini (Beware the flat bread called focaccia has cheddar cheese baked onto it underneath and is cold not hot?)

Roasted Orange Roughy Tacos (2) 


Rosemary Beef Tenderloin Gyro


Special - Kobe taco beef on top Nachos

Gringo's Guide to Mexican Food in Baltimore

Mexican? Salvadorean? Ecuadorean? Dominican? Honduran? Where can I get Mexican in Baltimore?

There are many choices in Baltimore City for "Mexican" according signs, websites and even menus but where is the real deal? Truth is in Baltimore, we have more from Central American countries then we do Mexico. However, each area restaurant has its specialty worth exploring. Baltimore does have some very good, authentic Mexican dishes throughout the city you just have to know where to look.

Below I will try my best to keep you a detailed list of what to try where.

La Tortilleria Sinaloa -  1716 Eastern Ave.
Best Fresh Homemade Corn Tortillas- Real Deal!

Open 7 days/week, 7am, closes at 6pm accept for Friday & Saturday

(410) 276-3741
Both English & Spanish are spoken. Owners are native to B-more but the staff is from Sinaloa, Mexico (west coast) and they are the magic behind the menu!

Do not be offended by the loud, squeaking piece of machinery behind the counter. This monstrosity cranks out the tortillas steadily everyday.

Known for their tacos which are accompanied by lime wedges, avocado sauce, and salsa (hot- very hot)

Counter seating - less than 8 people total but when you are bellying up to enjoy 3 tacos you don't need a ton of room.

Kilo of fresh, warm tortillas are $1.90

You can purchase their taco meats (Barbacoa, Chicken, Steak, Pork, Tongue etc...) ~$14-16.00/lb.

Cash & Credit accepted.

La Guadalupana Restaurante y Tienda

500 South Wolfe Street, corner of Eastern Ave.

Baltimore, MD 21231-3008

Get Directions

(410) 276-2700

Spanish speaking, some English. Recently underwent a face lift inside and out.

Grocery and Restaurant! 

When dining in - try the Torta! One of the best in town and served on the authentic roll from Ramos panaderia y pasteleria next door. Yes, you can buy sweets & savory baked goods here.

Looking for special Mexican or general Latin ingredients - this is your place from plantains to cheeses.

Los Mariachis - 3233 Eastern Ave. (410) 522-0266
Open 7 days/week.
Small establishment, sit down or carry out. Family run. Huge Menu with English "loose" translations. Staff does not speak fluent English- my kinda of joint! Average menu price $7-10.00

The influence here is of Puebla - not many in Bmore can say that. Therefore, you are going to want to try the
Chilaquiles, Pozole, Sopes and Huaraches.

If you have never tried Huaraches - highly recommend it - very simple dish but better than pizza to me. I wish I could have these while watching Sunday football!

It is a thin doughy base much like a sope dough (think pita like consistency) but shaped like a large shoe -hence the name. It is grilled on a flat top and then topped with shredded lettuce, the infamous white cheese, crema, and meat of your choice- chicken is quite good or no meat at all.

Make sure no matter what you order you ask for the "red" and "green" sauce- giant squeeze bottles will appear at your table and you will be pleased! These homemade salsas are medium and hot respectively. Smooth in texture, cool in temperature and add just the right amount of depth to any dish.

Normal Huaraches which means cheese no meat

Chicken Sopes

Pozole

Pozole on right, fixings on left

  

Bistro Rx- New Chef, New Menu Items - Still Great Wine & Beer

New chef in town - excited? Loss for the Wine Market is Wayne's gain at Bistro. 
Slowly he is adjusting the menu - like adding White Truffle Oil to some dishes' French Fries.

Some newer entree adds- are the St. Louis style ribs & crab cake -huge portion, Steak & Frites topped with a Gorgonzola glaze - aka huge chunks of good stinky cheese and trout with smashed garbonzo beans!

Remaining are both beef and bison burgers as well as bison and beef steak options.


Largest changes to date are with the brunch menu.
Check out this weekend - pancake battered-fried, Twinkies served with strawberry coulis. 
New brunch burger has bacon and yes of course the fried egg - really should this be a brunch item or menu staple? 

Great shoestring fried with or w/o truffle oil!


Tuesday nights are half price bottles of wine - entire menu - not just the cheap ones- treat yourself - you won't be disappointed - well you may not be able to go back to the $15 buys but hey- risk I am willing to take every time. Wayne also is one of the few in town selling Cava by the glass. By the glass means the individual mini bottles which you easily get 2 pours from- fabulous idea! 
Happy Hour 4-7pm.


No New Year's Eve party hear - just great entree specials like lamb! Get to Bistro Rx this weekend and give it a try!

2901 E Baltimore St
Baltimore, MD 21224 
Open 7 days/wk - M-F 4pm, 11am Sat, 10am Sun.

Ethiopian Food- Eat with your hands & get messy!!!

Baltimore has 2 good options available for your dining pleasure.

Dukem & Ethiopian Delight

For sit down lunch or dinner Dukem is your best bet.
This intimate setting is locating very close to University of Baltimore & the Opera House and a perfect meal before class or a show!

Best for sharing, try any one of the combination platters.

Did you know that Ethiopian vegetarian foods are also always vegan? They use vegetable oil to prepare veggie dishes versus clarified butter for meat dishes. Only dairy is the fresh made cheese from buttermilk - which can be avoided.

Looking for a new experience? Try their Kitfo - served as a sandwich here - is mixed with warmed clarified butter cooking the raw tenderloin just a bit. Mitmita seasons meat and Awaze is served on the side. Very high quality.Metered street parking is available.

Located 1100 Maryland Avenue, Baltimore, MD 21201-5510
Also has location in D.C.
(410) 385-0318
Hours: Daily 11-11pm

If you are looking for a high end Ethiopian experience - try Washington D.C.'s U&9th street corridor often referred to as "Little Ethiopia" - try Etete (DC's best eats), Elfegne, Dukem (market attached), Little Ethiopia (Traditional seating)

 Ethiopian Delight is a stand at the Waverly Saturday Farmer's Market Only.

They sell very few items but what they do have is delicious!

Three different (wats) made of lentils - Mild, Medium & Hot. The heat comes from the traditional Ethiopian spice blend Berbere. The owner brings this from family in Ethiopia and no she does not sell it - I asked.
2 types of stuffed breads are offered- one sweet and one savory.

"Sandwiches" are offered which is really the Ethiopian version of a wrap - one of the wats smeared in to fresh made injera - rolled up in foil.
You can purchase the injera only which is a fabulous treat- it freezes well.

Waverly Farmer's Market
Open every Saturday - year round - 7am-until sell out or Noon whichever comes first

Egg Free (Philly Style) Cinnamon Coffee Ice Cream (Decaf)

Cinnamon Coffee Ice Cream Recipe
Have a Kitchen Aid ice cream making attachment? I love mine!
Here is a quick and easy recipe for coffee ice cream -decaf of course - so eating a bowl late night doesn't keep you up ALL night.

This variation calls for Whole Bean coffee- you can use any flavor you like- for this one I used a Baltimore Coffee & Tea's Viennese Cinnamon coffee.

RECIPE:
2 cups half & half (cuts down on fat w/o sacrificing texture)
2 cups cream
2/3 cup sugar
1 whole vanilla bean (split open, scrape seeds into sauce pan)
1 cup whole coffee beans

In a sauce pan, add half /half, cream, sugar, split vanilla bean (I place the whole bean in as well for extra flavor), and coffee beans.
Turn stove on to medium heat and stir to dissolve the sugar and infuse the liquid with vanilla and coffee. Slowly bring to a simmer and then turn the heat off.
Strain the liquid into a container -discarding bean and coffee.
Place mixture into refrigerator to completely chill -at least 2 hours.
Using your machine or Kitchen Aid attachment, you will now make the ice cream. For Kitchen Aid attachment, place paddle into bowl, turn on low speed, while paddle is moving, pour mixture in slowly.
Let this mix for ~30 minutes or until it reaches a thick texture. If you like Frosty style texture you can eat right away. Otherwise place in your freezer for at least an hour.
*recipe can be doubled.

Enjoy!

Seasoned Nuts Egg Free & Reduced Fat Dark Chocolate Potato Chip Bark

It is holiday time! Making small treats for family and friends is my favorite part of the holiday.

Here are two recipes which take less than 20 minutes each.


Cinnamon Chipotle Walnuts
(VEGAN IF YOU USE Non-stick Spray)

Preheat your oven to 325F.
For 1lb or 16oz of walnuts (shelled, peeled).

1/4 cup light brown sugar
1/3 cup McCormick's Smoky Sweet rub (cinnamon chipotle blend) or make your own variation
[1 part chipotle to 2 parts cinnamon and you may want to add salt]

Mix sugar and spices in a bowl (if you use seasoning blend no need for added salt).
Spray foil lined baking sheet with non-stick spray.
For less fat, spray your walnuts with same spray (all sides). If you prefer, you can coat nuts with melted butter (3tbsp).
Add sprayed nuts to bowl, toss in seasoning. Evenly, distribute coated nuts on foil lined baking sheet.
Bake in oven 15 minutes. Let cool and package in bags for gifts or serve warm as appetizer.


Reduced Fat Dark Chocolate Potato Chip Bark

Most bark recipes have you add vegetable shortening or oil to the chocolate during melting. Due to the fat from the chips, I eliminate this step. I do not think it is that noticeable. Give it a try!

2- 11.5oz Ghirardelli 60% Bittersweet chocolate baking chips (or any other good quality chocolate you like)
2-3 cups crushed Reduced Fat Utz plain potato chips (can use any kind of chip-even tortilla if you like)
[ratio of chip to chocolate is your preference, for more chocolate use only 2cups crushed chips]

Line a baking sheet with nonstick foil or parchment or wax paper which has been sprayed with nonstick spray.
Make a double boiler by adding 2 inches of water to a sauce pot.
Place a stainless steel or glass mixing bowl on top the pot.
Add all the chocolate.
Turn heat to medium-high bringing water to a simmer. Stir chocolate as it melts.
Once all the chips are melted, turn off the stove and stir in your crushed chips.
Spread mixture evenly on to baking sheet and place in freezer to solidify. Once chilled, break into uneven chunks and enjoy!