Marcona Almonds with Herbes de Provence & Cheese Plate

Not sure what to serve for last minute guests or don't feel like cooking?
My favorite solution is to prepare a quick bowl of seasoned nuts and a cheese plate.

Directions:

1. Select favorite nut type-raw, roasted salted or unsalted your choice. Pre-heat oven to 350F, line a baking sheet with foil, spray with non-stick spray. 
2. Place handful or more of nuts into a bowl- spray with non-stick spray- toss with your favorite seasoning - be mindful that if it is a blend other than herbal it has salt in it so, don't over salt. 
3. Toss, heat in oven 15min. Remove and allow them to cool.

Cheese Plate on the cheap - Whole Foods has the best cheese selection in Baltimore.
One of the best-cheap finds- their cheese orphans sold at the salad bar. Small, inexpensive and usually at least 3-4 types available. Most portions are less then $2 and you can experiment with less financial risk. Yes, the cheese department will slice any type for you into any size but I just hate requesting such small portions for my 2 person household. This way you it is a bit of adventure with less thought. I grab a few I have never heard of and am good to go. No guilt if we don't eat it all.

Chorizo & Dry Aged Sausage

Manchego, Gorgonzola, Roncal, Aged Gruyere, Aged Gouda, Smoked Gouda

Wholesome Breakfast with Romesco Sauce

Romesco Sauce where have you been all my life?

Make a batch and realize---what should I do with all that is left over? Freeze it? Yes, sure. But...what about breakfast?

This week I substituted jam with Romesco sauce on my favorite Oat Bran Toast and topped with hard boiled egg. High fiber, lean protein and hint of Spain. Sweet red pepper taste with hint of garlic and manchego.

Romesco on Oat Bran Toast

Dining at The Dogwood

Enjoyed a fabulous celebratory meal at Dogwood and thought I would share some highlights of the meal including the drinks!

First thing you should know is that 5-7 is OYSTER HAPPY HOUR! And--- it is progressive. How you ask?  Well, it is a brilliant money making idea. At 5 ---the featured type is available for $.55, each half hour the price goes up until 6:30 when then reach $1.25. Even better it is not restricted to the bar!

So, my dining companion enjoyed 4 Oysters and we each had a glass of the featured paired wine. A new one for us at $7 a glass. It was one of the best surprises in wine I have found in a while - dining out.

A 2008 Antech Reserve Brut - Blanquette De Limoux.
Another special for Thursdays is the Fried chicken which of course was ordered. Every Thursday night you can enjoy their Natural Buttermilk Fried Chicken sourced from Lancaster County (PA) piled high atop cheddar mashed potatoes, al dente veggies du jour & a Southern style biscuit. Lightly smeared in chicken gravy for only $17. Which is a steal in my mind - especially when you think of the effort it takes to coat and fry your own at home.

I enjoyed a series of "small" plates which were not truly small but man oh man so delicious. I would be remiss in mentioning that I had wonderful, delicate braised Escargot tossed with cremini mushrooms, squash roasted garlic cream sauce, apple-pumpkin relish all served on top a slice of Acorn Squash,  $12.50. I do not want the description leaving you thinking thick white looking sauce in fact it tasted a good bit of garlic and sweetened vinegar not heavy rich cream. I state this because we dug in and didn't stop forgetting to take a photo of it - it was that good! The snails were small, plump and about 8 on the plate. It was going just for this dish!

The next two and final plates were the following:

Sautéed Kennett Square Mushrooms

served on on parsnip-potato rosti, shiitake, oyster, hen of the woods mushrooms, chive-parsley nage $12.50

This dish as you can see is not so "small." Very light in flavors but hearty, meaty mushrooms. I did not see any shiitake on my plate - most were hen of the woods and I did not complain. Dense, chewy, earthy partners to the rosti. I did have to ask for a pinch of salt as well as a side of fresh creme or sour cream that I noticed was being featured with their smoked salmon because the rosti needed it. This dish was good but the flavors were flat and one dimensional. They happily brought us an herbed sour cream and salt shaker. This addition for the rosti - much improved the overall balance.

Seared Cape May Sea Scallops

sage roasted spaghetti squash with local apples, smoked bacon, pumpkin seed pesto $15.50

From the photo it is difficult to tell but the mound in the center concealing a plump scallop is the bacon and spaghetti squash with diced apples. The scallops were large, moist and seared crisp on the edges. Though I enjoyed the pumpkin sauce - I am not sure what was "pesto" about it. Pesto is and always will be a blend of herb, seed or nut with oil and spices. Even if this had pumpkin seeds in it - ground and then strained- no evidence or a toasted seed. From the photo you can tell the sauce was creamy smooth. I almost think they used the Vegan Pumpkin soup of the day made with apple cider as the sauce. Majority of the flavor was from the smoky bacon. Focal point was the scallop and the flavors did mesh well but I would say the menu markets the dishes or takes some liberties that most diners may not appreciate. I didn't complain because after all it was good!

Of course there was wine with this meal. Thursday also happens to be 20% off any Rhone region bottle. Can't beat that. We tried Syrah - Cotes-Du-Rhone, Mon Coeur. Full body and aroma - Chewy but with a medium level of flavor - not over powering. Spicy with hints of cherry - well to me.

Cheers!

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.