Every once in a while I get backed up on some of my restaurant reviews. Here are some short takes on recent experiences that you may find interesting.
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"Bagels And …"
There are some good places for bagels in Montgomery County, but alas, DC and the remainder of the metro area have a distinct lack of decent authentic bagels. Let’s face the facts, while Einstein Bagels may provide a tasty breakfast sandwich, their bagels are no more than rolls with holes. A true bagel is a thing to be reckoned with. A true bagel is proofed then BOILED in water before baking. It has some bite, some chew. It shouldn’t just fall flat like a hamburger bun.
Bagel purists rejoice! Our beloved Annapolis is home to the aptly named "Bagels And…"
a true bagelry that knows what it is doing. All the varieties you would expect, including Bialys. All the schmears you would expect. We love the Veggie Light which is packed with hand cut vegetables. Great for breakfast, they also do sandwiches at lunch. What's Patrick's pick? Their Nova Lox are some of the finest I’ve ever tasted.
2019 West StAnnapolis, MD 21401
(410) 224-8686
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Mia's Pizza
On our first visit to Mia’s we had just recieved our first blast of lovely spring weather so the patio was packed and it seemed like a festival was going on. I guess everyone knows that the chef Mia (actually Melissa) worked at seminal DC Pizza houses of worship, 2Amys and Pizzeria Paradiso. The menu is very similar to 2Amys and while I have to say she comes pretty damn close to the same quality product it falls just a hair short. That being said this definitely the best pizza in the Bethesda/Rockville area.
Salads are divine. I had the Roasted Beet, Mango and Orange Salad. It was spiked with a good douse of olive oil and fresh baby arugula. Fantastic. Steven had the arugula, gorgonzola and pear salad. Equally yummy.
For Pizza, I had the Di Mare Pizza, which consisted of Mozzarella di Bufala, red peppers, tomatoes and mussels in their shells. For good measure I asked that they add some anchovies. I was glad I did, the pizza was fantastic, flavorful, hot and chewy. As the mussels steamed open on the pizza they released their essence on the crust, just adding another layer of flavor. Steven had the Margherita pizza. He liked it but said he's had better. Service was delightful and it's an attractive place. I can tell that Mia’s will become a frequent stop for us! I spied a Puttanesca pizza on the menu that sounds scintillating! Always good to have a reason to go back!
4926 Cordell Avenue Bethesda, MD 20814 (301) 718-6427
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Lemongrass Too
This is my favorite Thai restaurant and I have eaten at quite a few. Once inside, you would never think you were at the end of a strip mall sandwiched between the likes of a Best Buy and a Petsmart. The decor is hip and inviting. It has a very "Pottery Barn" feel about it.
I know everyone loves the West Avenue, Annapolis, location of this blossoming Thai restaurant mini chain, but I find that location to be too cramped and often difficult to get in. (I guess I suffer from suburban tendencies)
Start with the crispy duck salad, tossed with a spicy lime dressing that's downright addictive, or try the crispy calamari with its sweet and spicy dipping sauce. The squid is flash-fried, tender and virtually greaseless.
For entrees, you can't go wrong with the Pad Thai, which will remind you why you fell in love with Thai food in the first place. Also, their curries are outstanding. We love the Panang Curry with chicken. It's the perfect blend of sweet, spicy, creamy, peanuty goodness. For my money, though, Seafood is the real star. Shrimp Pik Khur will make your lips tingle with spiciness. Basil Mussels are another great entree choice if you are looking for something light. Pad Pik King is another great selection. Your choice of chicken, shrimp or beef is stir-fried in a hot red curry paste with green beans. Presentations are always artful and colorful.
Desserts are good, too. You can't go wrong with the Mango and Sticky rice. We have found the service to always be a strong suit for the place. They seem to have an endless supply of hip young people at each of their locations, adding to the overall chic vibe of the place. Casual, refined and delicious ... What more could you ask for? Oh yeah.. they have outdoor seating, too.
2631 Housley Rd Annapolis, MD 21401 (410) 224-8424
http://www.yelp.com/redir?url=http%3A%2F%2Fwww.lemongrassannapolis.com%2F&src_bizid=knIxAB2W-F_-jJnHQE1_aA
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Big Fish Grille
If you are a devoted Rehoboth Beach Bum like myself then you are probably familiar with the Big Fish Grill on Route 1 in Rehoboth Beach, DE. When we saw the sign go up for the Big Fish Grille in our very own Crofton we had high hopes that it would be as good as our "fave-rave" beach stop of the same name, (sans the "e"). Please note the addition of the letter "e" at the end of "Grille". I guess that's an "e" for effort, which, in this case, may very well be a problem.
Please note, the restaurants are not affiliated.
So far I've had mixed feelings about the Big Fish in Crofton. The decor almost works, but it swings a little too much to the "kitschy" (wavy mirrors, hanging plaster of Paris fish, underwater color scheme complete with blue neon wave) That coupled with homemade signage lends itself to an overall "amateurish" feeling.
The food is good, but somewhat pricey for Crofton. Noted: they offer a fresh Hawaiian fish selection flown in daily from Honolulu and also offer some great local fish. On our last visit I had the blackened Rockfish. It was very good, although, arguably just a hair overcooked. Carlos was with us that night and he ordered a Philadelphia roll and crab stuffed mushrooms. Both were fantastic. We also got a half dozen raw oysters which were sweet and tasty.
My main complaint with the menu is that they try to do too much. In addition to the chef's selection of seafood and steak options they offer 6 fresh fish options with your choice of preparation. No where on the menu is a simple grilled fish selection. Everything is either smothered in spice or hidden under a sauce. Even the herb-crusted fish is topped with Panko bread crumbs and then sauced. I'm always suspect about a place that sauces everything.
Brunch here is very ordinary. Strap on the feed bag and load up on starch, starch and more starch. They put out a beautiful smoked salmon display, but then they serve it with cold, stale mini bagels that taste like they came from McDonalds. All in all this place is really close to being great, but they just don't quite make it. Service is always nice.
They need to retool the menu, slim down the preparations and offer honest, good seafood. That extra "e" at the end of Grille is really unnecessary.
1260 Crain Hwy Crofton, MD 21114 (410) 451-3133
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The Parkway Deli
The Parkway is a long time favorite. A tried and true stand-by when you don't want to make a fuss, but you need some good ole fashioned Jewish comfort food, even if you're not Jewish. Great for breakfast, lunch or dinner, the Parkway is not going to win any awards for decor, but service is always fast, efficient and friendly.
I have a Parkway "routine" when I go. I ALWAYS order the 1/2 baked chicken with gravy and two sides, with a diet Cel-Ray Soda. Sides for me are ALWAYS a salad and potato pancakes. Then I order the "small" matzo ball soup (the "large" is enough to kill ya). The matzo ball soup is delicious, with fresh chicken stock and light matzo balls, real chunks of chicken, noodles and veg.
The potato pancakes are a must. Have them with the apple sauce. You also get your choice of roll, bagel or challah. Portions are HUGE and It's way too much food. I always take some home with me.
Every dinner entree gets a trip to the pickle bar, too, which features yummy, house-made, fresh and dill pickles among other briny things. The carrot and raisin salad is great! You won't have enough room to eat dessert when you leave, so stop at the counter on the way out and pick up a black and white cookie for later. Everything on the menu is great. Truly it's hard to go wrong. Deli sandwiches are not the "stacked" style you would see in a NY Jewish deli, so go to NY if that is what you're looking for, but if you're looking for a decent home cooked meal and mother is far away, this the next best thing.
8317 Grubb Rd, Silver Spring, MD 20901 (301) 587-1427
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Lemongrass Four
Imagine our excitement when we discovered that Lemongrass had opened an outpost in our very own Crofton! We ran in on opening night. You can read my Yelp review of that experience by hitting the Yelp link below. It’s too early for a proper review, but you can expect to read something soon.
2225A Defense HWY Crofton, MD 21114
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My Butcher and More
Think you can't find a great butcher anymore? I beg to differ. My Butcher and More, in Gambrills MD, brings back that old time quality and service that seems to be lost these days, and certainly not available in your local supermarket. My Butcher and More carries an outstanding selection of above average cuts of meat, with a definite nod to beef. Hand cut steaks, pork, sausage and nice variety of Boars Head Meats and Cold Cuts. Cheeses are also available, along with a nice variety of bbq necessities, sauces and even a limited selection of vegetables.
Aside from the excellent product selection is the outstanding service, which starts with Mike the owner. If you have a question about meat, Mike is your man. Don't see what you want in the case out front? Just ask, they probably have it in the back.
1334 Defense Hwy, Ste E, Gambrills, MD 21054 (410) 451-3296
http://www.mybutcherandmore.com/
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So there you have it. What are some of your favorites? I would love to hear from you. Feel free to leave me a post, I'm always up for a dining adventure.
Wednesday, May 7, 2008
Thursday, April 17, 2008
Slim Coq Au Vin
I love Coq Au Vin (Chicken with Wine), but when you're trying to watch your calories, all that butter and chicken fat in a tradtional Coq Au Vin can add up quick. Here is my recipe for Coq Au Vin that misses none of the lusciousness of the traditional recipe but with a fraction of the fat and calories. For those of you keeping track, this recipe is 6 Weight Watchers points per serving*.
Ingredients:
2 Tbsp all-purpose flour
4 skinless, boneless chicken thighs
1 garlic clove, crushed
1 cup red wine
1 cup frozen pearl onions
1 cup mushroom(s), cut in half
4 cooked skinless, boneless chicken thigh
1 cup fat-free chicken broth
1 tsp thyme
1 leaf bay leaf
1 Tbsp parsley
1 tsp olive oil
1 tsp black pepper, to taste
1 tsp table salt, to taste
Instructions: Place flour in a plastic bag. Put the chicken in the bag and shake to coat the chicken with the flour. In a dutch oven, place the olive oil and heat until small wisps of smoke appear. Add the garlic and chicken. Salt and Pepper the chicken. Brown the chicken on both sides, approximately 2 minutes per side. Add the wine and chicken broth along with the herbs and let simmer for 20 minutes. Remove the chicken from the broth and add the onions and mushrooms. Let the sauce reduce by three fourths and then return the chicken to the sauce. The sauce should have body but not too thick. Create a slurry with 1 Tbsp of flour and a small amount of water and add to the sauce to thicken if desired. Serve immediately with noodles or mashed potatoes.
Serves 4*
*special note to my weight watcher friends, if you turn this into 2 servings (as we would at our house) then this has a point value of 9.
Ingredients:
2 Tbsp all-purpose flour
4 skinless, boneless chicken thighs
1 garlic clove, crushed
1 cup red wine
1 cup frozen pearl onions
1 cup mushroom(s), cut in half
4 cooked skinless, boneless chicken thigh
1 cup fat-free chicken broth
1 tsp thyme
1 leaf bay leaf
1 Tbsp parsley
1 tsp olive oil
1 tsp black pepper, to taste
1 tsp table salt, to taste
Instructions: Place flour in a plastic bag. Put the chicken in the bag and shake to coat the chicken with the flour. In a dutch oven, place the olive oil and heat until small wisps of smoke appear. Add the garlic and chicken. Salt and Pepper the chicken. Brown the chicken on both sides, approximately 2 minutes per side. Add the wine and chicken broth along with the herbs and let simmer for 20 minutes. Remove the chicken from the broth and add the onions and mushrooms. Let the sauce reduce by three fourths and then return the chicken to the sauce. The sauce should have body but not too thick. Create a slurry with 1 Tbsp of flour and a small amount of water and add to the sauce to thicken if desired. Serve immediately with noodles or mashed potatoes.
Serves 4*
*special note to my weight watcher friends, if you turn this into 2 servings (as we would at our house) then this has a point value of 9.
Tuesday, April 15, 2008
La Limeña: A Peruvian Discovery
A couple of weeks ago, Steve, Carlos and I met our good friends Larry and Joe at El Mariachi Mexican Restaurant in Rockville. Larry mentioned that restaurant next to El Mariachi, La Limeña is also very good and definitely worth a visit. Larry’s going to kill me for going without him, but last night, Steve and I decided to make a stop on a whim.
It is essentially a Peruvian restaurant with some Cuban dishes thrown in for good measure. Not long on atmosphere, the restaurant is cozy, bright and clean with a large open counter that looks in on the kitchen. They only use plastic-ware, plastic forks, plastic plates et al.. but what they lack in style they more than make up for in substance. Service is incredibly friendly and helpful and the food is DIVINE.
We started with the Ceviche Mixtos. White fish, squid and shrimp are marinated in citrus with herbs and peppers. Here it is served with a chunk of sweet potato, a small ear of corn and homemade corn nuts. It is without a doubt the best ceviche I have ever tasted. Perfectly balanced, spicy, tart and refreshing. I would have the stuff for breakfast.
The Pollo a la Brasa (Peruvian Rotisserie Chicken) is good but certainly not the best Peruvian chicken around. However, the sides are incredible. Try the Cuban black beans; A revelation of creamy and whole black beans with bits of pork. They are soul satisfying and a heaping portion to boot. French fries here are extraordinary. Essentially steak fries, they are greaseless and full of great "potato-ness". Great when dipped in the complimentary sauces which are brought out. Both are mayonnaise based, one mild and the other quite snappy and spicy. La Limena is known for its Anticuchos (Beef Heart) We did not try them on this trip but will the next time we go in.
The star of the show for us was the Pollo ala Parilla. A marinated half a boneless chicken is pounded flat and grilled skin side down over a charcoal grill. It was crisp and moist and utterly delicious.
Everything here is made to order so you may have a small wait for your food. All of the ingredients are fresh. They do not employ the use of freezers so you know you are getting the best possible meal at that time.
Save room for dessert. We had the Alfajores, which are two anise flavored shortbread cookies with a thick layer of caramel sauce in between. Truly unbelievable. Other items in the dessert case looked equally enticing and when you consider that the owner provides the desserts to all the other Peruvian restaurants in town, you can rest assured that no matter what you choose it's going to be good. I'm already looking forward to my next visit.
La Limeña
La Limeña 765-B Rockville Pike (in Ritchie Center), Rockville
Phone:301-424-8066
Kitchen hours: Open Monday-Thursday, 11-9, Fridays and Saturdays 11-10, Sundays 10-9
It is essentially a Peruvian restaurant with some Cuban dishes thrown in for good measure. Not long on atmosphere, the restaurant is cozy, bright and clean with a large open counter that looks in on the kitchen. They only use plastic-ware, plastic forks, plastic plates et al.. but what they lack in style they more than make up for in substance. Service is incredibly friendly and helpful and the food is DIVINE.
We started with the Ceviche Mixtos. White fish, squid and shrimp are marinated in citrus with herbs and peppers. Here it is served with a chunk of sweet potato, a small ear of corn and homemade corn nuts. It is without a doubt the best ceviche I have ever tasted. Perfectly balanced, spicy, tart and refreshing. I would have the stuff for breakfast.
The Pollo a la Brasa (Peruvian Rotisserie Chicken) is good but certainly not the best Peruvian chicken around. However, the sides are incredible. Try the Cuban black beans; A revelation of creamy and whole black beans with bits of pork. They are soul satisfying and a heaping portion to boot. French fries here are extraordinary. Essentially steak fries, they are greaseless and full of great "potato-ness". Great when dipped in the complimentary sauces which are brought out. Both are mayonnaise based, one mild and the other quite snappy and spicy. La Limena is known for its Anticuchos (Beef Heart) We did not try them on this trip but will the next time we go in.
The star of the show for us was the Pollo ala Parilla. A marinated half a boneless chicken is pounded flat and grilled skin side down over a charcoal grill. It was crisp and moist and utterly delicious.
Everything here is made to order so you may have a small wait for your food. All of the ingredients are fresh. They do not employ the use of freezers so you know you are getting the best possible meal at that time.
Save room for dessert. We had the Alfajores, which are two anise flavored shortbread cookies with a thick layer of caramel sauce in between. Truly unbelievable. Other items in the dessert case looked equally enticing and when you consider that the owner provides the desserts to all the other Peruvian restaurants in town, you can rest assured that no matter what you choose it's going to be good. I'm already looking forward to my next visit.
La Limeña
La Limeña 765-B Rockville Pike (in Ritchie Center), Rockville
Phone:301-424-8066
Kitchen hours: Open Monday-Thursday, 11-9, Fridays and Saturdays 11-10, Sundays 10-9
Thursday, April 10, 2008
Penzey's Spices
Have you discovered Penzey’s Spices yet? If you are not within driving distance of one of their outposts, I can only offer my condolences. The first time I stepped into Penzey’s I felt like Augustus Gloop facing Willy Wonka’s Room of Edible Everything. Penzey’s features over 250 herbs, spices and spice blends. All of their product is ground fresh in Wisconsin and is not allowed to remain on the shelf for more than 3 weeks.
Fear not, ye geographically challenged readers of mine! Penzey’s entire stock is available on line, direct from Wisconsin at http://www.penzeys.com/
There are two locations in the Washington DC Metro Area
Rockville, MD
1048 Rockville Pike
(301) 738-8707
Mon-Sat: 10:00AM - 6:00PM
Sun: 11:00AM - 5:00PM
Falls Church, VA
513 W. Broad Street
(703) 534-7770
Mon-Sat: 10:00AM - 6:00PM
Sun: 11:00AM - 5:00PM
Fear not, ye geographically challenged readers of mine! Penzey’s entire stock is available on line, direct from Wisconsin at http://www.penzeys.com/
There are two locations in the Washington DC Metro Area
Rockville, MD
1048 Rockville Pike
(301) 738-8707
Mon-Sat: 10:00AM - 6:00PM
Sun: 11:00AM - 5:00PM
Falls Church, VA
513 W. Broad Street
(703) 534-7770
Mon-Sat: 10:00AM - 6:00PM
Sun: 11:00AM - 5:00PM
Mandalay Cafe and Restaurant: Lost Gem Found Again
The country of Burma (Myanmar) borders India on one side and Thailand on the other. It’s interesting to see how these two titans have found common ground in the country of Burma which truly seems to be a culinary segue between the two lands.
Some years ago, Steven and I made a few visits to a College Park, MD restaurant called Mandalay, which featured Malaysian, or more specifically, Burmese cuisine. It was basically a “divey” hole-in-the-wall joint in an off-beat locale but with really good food. Alas, we discovered it too late as the restaurant was slated for demolition, it’s location to be turned into condos or townhouses or something. Furthermore, shortly thereafter we moved to Crofton and soon forgot all about this little gem.
As luck would have it, just the other day Steven eyed a short article in the Washington Post heralding the Ginger Salad at Mandalay in Silver Spring, MD. Eureka! We found them again!
We have a couple of regular dine out nights so this past Monday, when Steven asked me what I was thinking for dinner, I gave him a few ho-hum options then added, “but I would really like to go to Mandalay.” In a flash we were off.
The once “divey” hole-in-the-wall joint, has blossomed into a great big “divey” joint. Let’s just say the place is not long on atmosphere. Not to say anything unpleasant, it’s clean, it’s functional, it’s comfortable, but it’s certainly not going to win any prizes for décor… but with food this good, they could serve it out of the back of a pickup truck at the entrance to a dump and I would line up for it.
We started with the Ginger Salad, which is very similar to a Thai Green Papaya Salad. Shredded cabbage is topped with a spicy lime, fish sauce and peanut dressing with shredded ginger and fried garlic chips. You can ask for this dish “vegetarian” which means they will leave off the fish sauce. You can also ask for it “College Park” style, which means it will be really spicy. Apparently, they got complaints that the salad was too intense so they toned down the ginger. We ordered it “College Park” style and didn’t find it overwhelming at all. In fact it was absolutely addictive. As you sit in Mandalay, you will notice that the Ginger salad goes out to almost every table and I understand why, it is simply delicious.
We also ordered the Burmese Samosas, which are smaller than a traditional Indian Samosa with a thinner and crisper shell. They look like Spanakopita triangles filled with well seasoned mashed potatoes and peas and served with a snappy chili sauce that is slightly sweet and really spicy.
For entrees, I chose Mandalay KyetThar which is served room temperature. It’s described as “White meat chicken strips boiled, and served with lemon-soy, crushed peanuts, and sesame seed sauce”. Sounds pleasant enough… but they forget to mention that it’s spicy. The waitress advised that the sauce could only be served very spicy or moderately spicy. Mild was not an option. I like spicy, but I know better than to order something very spicy until I understand exactly what that means to a specific restaurant or cuisine. Steven ordered the Shrimp in Tomato Onion Curry, also ordered moderately spicy. We decided to split everything.
Thank God we ordered them moderately spicy. Both dishes had that sneaky burn that you don’t notice at first, but which continues to get spicier and spicier the more you eat, until your lips are tingling and your mouth is quite literally on fire. Water won’t help you, the rice is little comfort, and it tastes so damn good that you just keep eating making matters worse.
As an added bonus I unwittingly ordered a small bowl of the AChin Yay “Lemon and garlic with hot chili sauce”.
“It makes things a little hotter” said our lovely waitress.
I didn’t realize that Satan made a hot sauce, but apparently he does. It’s called A Chin Yay, and it comes from Burma. It definitely makes things a little hotter. I put some on the Shrimp Curry and the first bite actually made me cough. I am also smart enough to know not to douse my food with an unknown hot sauce until I have gauged the intensity of what I am about to eat. Needless to say, the AChin Yay was used only sparingly after that.
Despite the intensity of the heat, this is really fantastic food. Everything is fresh and tasty, with simple presentations that highlight the direct flavors of the dish. Service was incredibly attentive and friendly. Our waitress gave us many suggestions and we felt like she helped us to choose wisely.
We both had a dessert. In hind sight I would skip it next time around. Steven ordered the ShweJi “cream of wheat, coconut cream, sugar, raisins, and milk, topped with poppy seeds, then baked until light golden brown” and I ordered the Sticky Rice with brown Sugar & Coconut. Stevens’ dessert was the better of the two, mine having been overheated in a microwave. The ShweJi, however was unique and flavorsome, but I have some sugar free fudge bars at home that I would have liked more.
We are delighted to have found this little gem again, and I have the feeling this will be the first of many visits to Mandalay.
Mandalay Cafe and Restaurant
930 Bonifant Street
Silver Spring, MD 20910
301-85-0500
Some years ago, Steven and I made a few visits to a College Park, MD restaurant called Mandalay, which featured Malaysian, or more specifically, Burmese cuisine. It was basically a “divey” hole-in-the-wall joint in an off-beat locale but with really good food. Alas, we discovered it too late as the restaurant was slated for demolition, it’s location to be turned into condos or townhouses or something. Furthermore, shortly thereafter we moved to Crofton and soon forgot all about this little gem.
As luck would have it, just the other day Steven eyed a short article in the Washington Post heralding the Ginger Salad at Mandalay in Silver Spring, MD. Eureka! We found them again!
We have a couple of regular dine out nights so this past Monday, when Steven asked me what I was thinking for dinner, I gave him a few ho-hum options then added, “but I would really like to go to Mandalay.” In a flash we were off.
The once “divey” hole-in-the-wall joint, has blossomed into a great big “divey” joint. Let’s just say the place is not long on atmosphere. Not to say anything unpleasant, it’s clean, it’s functional, it’s comfortable, but it’s certainly not going to win any prizes for décor… but with food this good, they could serve it out of the back of a pickup truck at the entrance to a dump and I would line up for it.
We started with the Ginger Salad, which is very similar to a Thai Green Papaya Salad. Shredded cabbage is topped with a spicy lime, fish sauce and peanut dressing with shredded ginger and fried garlic chips. You can ask for this dish “vegetarian” which means they will leave off the fish sauce. You can also ask for it “College Park” style, which means it will be really spicy. Apparently, they got complaints that the salad was too intense so they toned down the ginger. We ordered it “College Park” style and didn’t find it overwhelming at all. In fact it was absolutely addictive. As you sit in Mandalay, you will notice that the Ginger salad goes out to almost every table and I understand why, it is simply delicious.
We also ordered the Burmese Samosas, which are smaller than a traditional Indian Samosa with a thinner and crisper shell. They look like Spanakopita triangles filled with well seasoned mashed potatoes and peas and served with a snappy chili sauce that is slightly sweet and really spicy.
For entrees, I chose Mandalay KyetThar which is served room temperature. It’s described as “White meat chicken strips boiled, and served with lemon-soy, crushed peanuts, and sesame seed sauce”. Sounds pleasant enough… but they forget to mention that it’s spicy. The waitress advised that the sauce could only be served very spicy or moderately spicy. Mild was not an option. I like spicy, but I know better than to order something very spicy until I understand exactly what that means to a specific restaurant or cuisine. Steven ordered the Shrimp in Tomato Onion Curry, also ordered moderately spicy. We decided to split everything.
Thank God we ordered them moderately spicy. Both dishes had that sneaky burn that you don’t notice at first, but which continues to get spicier and spicier the more you eat, until your lips are tingling and your mouth is quite literally on fire. Water won’t help you, the rice is little comfort, and it tastes so damn good that you just keep eating making matters worse.
As an added bonus I unwittingly ordered a small bowl of the AChin Yay “Lemon and garlic with hot chili sauce”.
“It makes things a little hotter” said our lovely waitress.
I didn’t realize that Satan made a hot sauce, but apparently he does. It’s called A Chin Yay, and it comes from Burma. It definitely makes things a little hotter. I put some on the Shrimp Curry and the first bite actually made me cough. I am also smart enough to know not to douse my food with an unknown hot sauce until I have gauged the intensity of what I am about to eat. Needless to say, the AChin Yay was used only sparingly after that.
Despite the intensity of the heat, this is really fantastic food. Everything is fresh and tasty, with simple presentations that highlight the direct flavors of the dish. Service was incredibly attentive and friendly. Our waitress gave us many suggestions and we felt like she helped us to choose wisely.
We both had a dessert. In hind sight I would skip it next time around. Steven ordered the ShweJi “cream of wheat, coconut cream, sugar, raisins, and milk, topped with poppy seeds, then baked until light golden brown” and I ordered the Sticky Rice with brown Sugar & Coconut. Stevens’ dessert was the better of the two, mine having been overheated in a microwave. The ShweJi, however was unique and flavorsome, but I have some sugar free fudge bars at home that I would have liked more.
We are delighted to have found this little gem again, and I have the feeling this will be the first of many visits to Mandalay.
Mandalay Cafe and Restaurant
930 Bonifant Street
Silver Spring, MD 20910
301-85-0500
Skinny Turkey Piccata
O.k. so this isn’t really a true Piccata, but it’s a great little weeknight dinner for two. I’ve added some things here to make the dish a little more interesting and I’ve replaced the oil and butter with chicken stock to make this “health-friendly”. It’s loaded with flavor, so you won’t miss the extra calories.
Turkey Piccata
4 Turkey Cutlets
¼ cup and 1 Tsp All Purpose Flour
1 Cup Sliced Mushrooms
½ cup Cherry Tomatoes, halved
Juice from 1 lemon
¾ cup Chicken or Vegetable Stock
Pinch of Salt
2 Tbsp Capers
In a wide bowl place the ¼ cup of all purpose flour. Dredge the turkey cutlets in the flour, making sure to shake off any excess, and set aside.
Over medium heat spray a large nonstick sauté pan with Pam (or any other such product) and add the turkey. Cook on one side until almost done and turn over, approximately 3 minutes per side. Remove from the pan and set aside. To the pan add the mushrooms. Make sure all of the mushrooms have contact with the pan and do not stir them. Let them brown a little before turning. Once the mushrooms have browned add the chicken stock and lemon juice and deglaze the pan. Let the sauce reduce by half and return the turkey cutlets to the pan. Add the cherry tomatoes. Stir in the remaining teaspoon of flour to thicken the sauce. Be careful here, you want a light sauce, nothing too thick. Use less flour, or none at all if your sauce has already thickened. Add the capers. Taste the sauce, and add salt if desired.
Serve immediately over Whole Wheat Penne Rigate. In my opinion, Ronzoni makes the best whole wheat pasta.
Turkey Piccata
4 Turkey Cutlets
¼ cup and 1 Tsp All Purpose Flour
1 Cup Sliced Mushrooms
½ cup Cherry Tomatoes, halved
Juice from 1 lemon
¾ cup Chicken or Vegetable Stock
Pinch of Salt
2 Tbsp Capers
In a wide bowl place the ¼ cup of all purpose flour. Dredge the turkey cutlets in the flour, making sure to shake off any excess, and set aside.
Over medium heat spray a large nonstick sauté pan with Pam (or any other such product) and add the turkey. Cook on one side until almost done and turn over, approximately 3 minutes per side. Remove from the pan and set aside. To the pan add the mushrooms. Make sure all of the mushrooms have contact with the pan and do not stir them. Let them brown a little before turning. Once the mushrooms have browned add the chicken stock and lemon juice and deglaze the pan. Let the sauce reduce by half and return the turkey cutlets to the pan. Add the cherry tomatoes. Stir in the remaining teaspoon of flour to thicken the sauce. Be careful here, you want a light sauce, nothing too thick. Use less flour, or none at all if your sauce has already thickened. Add the capers. Taste the sauce, and add salt if desired.
Serve immediately over Whole Wheat Penne Rigate. In my opinion, Ronzoni makes the best whole wheat pasta.
Tuesday, April 1, 2008
Playing with your Food
My old boss and good friend Peter sent these amazing photos. Look carefully, everything in these photos is composed entirely out of food.
Click on the photo to view larger.
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