I assume I preach to the choir when I say that Chipolte is the best faux Mexican food known to Man and Martian. But alas! What do you do when the sensuous squish of guacamole is not close to hand? What if, to save the world, you have been forced to travel to Ohio? Or
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15Dec
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10Dec
Last night was quite an eating extravaganza at the R.J. household last night. The collision of two previously planned events – the preperation of jerk chicken for consumption by myself and two neighbors and a small Hannukah gathering with some of the DCFÜD crew – ended up on the same night.
So much cooking took place that a load of dishes had to be done in the middle.
This dish requires surprisingly little effort, assuming you plan ahead.
Jerk sauce can be purchased at most supermarkets, with superior variety available at specialty stores or upscale markets. I used Walkerswood, which is hot enough to rip your head off. Reactions to the finished product ranged from “ooh, this is tasty,” to “WATER! [gasp] where’s the water?” There was a lot of involuntary salivating and eye-watering among the uninitiated. So keep that in mind.
Anyway, get your chicken (I used breasts, you can use whatever you like) into a pan covered in jerk sauce about two days before you plan on eating it. Cover it up and forget about it until 15 minutes before you want to serve it.
On the day of the meal, get some rice cooking (your choice — you could make traditional dirty rice, but I’ve only got two hands) and prepare your fruit by peeling two green plantains and chopping into 3/4 inch sections. Plop them into a pan with hot oil and fry until brown on both sides. Let the fried plantains dry out on a paper towel as you drop the chicken on the grill until cooked through. When you’re done with the chicken, the rice should be ready as well.
Chop up the chicken, throw the plantains and rice into bowls and serve family style. A heartier (and spicier) meal you will not find.
In retrospect, the Jerk & Jew event worked well. When you think about it, there are similarities between the two cultures: Jamaica is a place known for its music and beaches that has a surprising amount of violence, while Israel is a place known for violence with surprisingly good beaches and music.
Makes you think… -
10Dec
Judaism is a great excuse to eat high-calorie food. It -
09Dec
I cannot resist pointing everyone to Teresa Nielsen Hayden’s latest recipe post. I think that this punch should not, under any circumstances, be brewed anytime in the next two weeks and brought to a large new years party somewhere in downtown DC. Under no circumstances at all.
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06Dec
We all remember the late night, frozen chicken pot pies while cramming for a final. This is the true meaning of nostalgia, at the top of the list of comfort food along with chicken soup, spaghetti, hamburgers, and Nutella eaten out of the jar.
With every DC grocery store still pushing post-thanksgiving turkeys (apparently, Giant was recently having 39 cents a pound sales) it -
02Dec
So I woke up yesterday morning about 20 minutes late, groggy and none too pleased with the situation. Before I could run out the door to work I had to pack a lunch, as I am far too poor to be eating at the wonderful Well-Dressed Burrito (another post another time on that place) every day. I was also low on my usual lunch fixings – sliced turkey and cheese and instant soup. So it was to be a Left-Overs Salad Day.
What I created, which came out really delicious, was as follows:
In a cup, mix:
1 part good olive oil.
1 part mirin.
1 part soy sauce
3 shakes Chinese 5-spice blend
2 shakes powdered ginger (if you have time for fresh, that would be better!)
Habanero sauce to taste – I used quite a bit, as I’m a masochist.
Emulsify, and pour over spinach greens and chopped carrots, with a half-block of extra-firm tofu, cubed. -
30Nov
Looking longingly ahead to springtime, my vow next year is to maintain a more comprehensive apartment windowsill herb garden. The next best thing to fresh basil is freshly dried basil from one’s own basil plant, although I prefer dried basil in most recipes because it’s lost that raw flavor. I purchased a basil plant in early September and was able to keep it going indoors for two months into the start of winter by clipping new growth frequently. I let clipped shoots dry completely, then store the leaves whole because I figure they’ll oxidize and lose flavor more slowly.
Orzo is a quick solution to coming home from work hungry and without the patience/energy required to make something more involving. I use frozen soybeans (edamame) because they add protein and create a balanced meal in a single dish, and because their mild flavor combines well with the basil.
1. Bring two cups of water to a boil, then add two tablespoons of olive oil and a teaspoon or two of salt. I tend to add more than this, but I’m a salt fiend.
2. Add about 2/3 cup soybeans, no less than a half tablespoon of dried basil, a pinch of tarragon, and maybe some freshly ground black pepper, and cook for about 5-10 minutes, depending on how tender you want the beans to get.
3. Add about 2/3 cup orzo, bring to a boil, and lower the heat to a simmer. Cook until the orzo is tender and all water is absorbed or boiled off, usually just over five minutes. -
25Nov
Nations have trembled at its untamed might! Mountains have been humbled by its arcane power! But now, with just a few easy steps, you will impose your iron will on the oddness that is chocolate mousse!
Here is an unbelievably easy recipe. It tastes of oranges and will impress your great aunt into forgetting to show you her vacation pictures at thanksgiving dinner.- Heat two cups of chocolate chips in a double boiler- if you don
- Heat two cups of chocolate chips in a double boiler- if you don
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24Nov
So, real men don’t eat quiche, eh?
Does that mean real men don’t like ham? Real men don’t like eggs and hearty melted cheese? Real men don’t like a filling meal they can have at any hour of the day?
It seems like all that’s left for all those “real men” is tofurky and kale.
Masculine posturing aside, quiche is a great dish that works for any meal of the day and is surprisingly easy to make at home. Read on for a modified version of a traditional ham and cheese quiche recipe (with pictures!) that puts more emphasis on the meat and the cheese and is perfect for whipping up on a Sunday night in advance of the workweek. -
19Nov
Salty, dried, powdered vegetables. Appealing though this may sound, a mere semantic description can’t do justice to the unbelievable niftiness of Vegeta. It is with burbles of happy joy that I report you can now find this traditional Croatian seasoning at the Wegmans in Sterling, out by Dulles.
Stick this stuff on pretty much anything. Rub it on chickens before roasting them. Pour it on vegetables. Mix it with salad dressing when you feel lazy. Toss it on popcorn. Toss it on your friends. Here’s a fast recipe for Vegeta chicken wings:- Wash the wings, trim off the thin wingtip piece, and cut the drumette and the wing into two pieces
- DRY thoroughly with paper towels, I really mean it.
- Mix say, half a cup of mayo with a couple tablespoons of Vegeta till the mayo is bright yellow, then mix thoroughly with the chicken until well coated
- Put chicken on a grill pan that has been covered with aluminum oifl,, broil for 5-8 minutes on either side.
For us metro-only types, it’s also available online at Malincho.com
