Tip: Shrimp (avoid foreign-farmed, trawled and tiger shrimp, eat wild-caught northern shrimp, pink shrimp and spot prawns from Canada and northern U.S.) (from www.nrdc.org/oceans/seafoodguide/page4.asp)
Thursday, December 31, 2009
Shrimp freeze remarkably well. I fun quick tip is to keep a bag in the freezer and then every once and a while when you want to add a little flare to your salad, soup or entree, take a couple out, thaw them for a minute or two under warm water, shell and devein them if their not already then pop'em in the broiler just until their cooked and start to char (see photo). It super easy, restaurants so it all the time so you should too.
Monday, December 28, 2009
So I know I've reviewed a Matchbox and Radius for brick oven pizza in DC, but now I have Red Rocks. Red Rocks is on 11th and Park and is totally a Columbia Heights neighborhood restaurant. They're always busy, the food is fantastic and its got everything from airy patio seating when the weather's warm, a cozy brunch for two ($9 bottomless mimosas!!!), and even a friendly nice dinner upstairs with a small group of friends. The pizza's are fantastic, creative and most importantly DELICIOUS- the staff if uber friendly and they clearly enjoy their job. The pizza pictured above is theCipolla- mozzarella, carmalized red onions and sweet fennel sausage. YUM. I think you really can't go wrong here- there's a very subtle twist to dishes you may be familiar with like a Prosciutto and Pineapple pizza and fabulous cocktails (Dirty Garlic Martini anyone?).
CHECK THIS PLACE OUT.. If you're up on Wisconson Ave, I'd say to shoot for 2 Amys but if you're anywhere near Columbia Heights, you have to stop by RED ROCKS!!
Friday, December 18, 2009
(sorry cameraphone) Bratwurst, onions and peppers. Cook till the links ar nice and browned on each side, let the onions and peppers cook a little longer till they're caramelized, throw them in a bun or between 2 slices of bread and OMG, you might cry its so delicious.
ps. make sure its decent bratwurst and not some variation of a hotdog- you never know in grocery stores these days.
Monday, December 14, 2009
Title says it all. Wash everything well, toss together all the ingredients (add a little garlic powder if you like) drop in an oven-safe pan and roast, covered, on a middle rack for 25-30 minutes at 400 degrees until they're tender with a fork and then roast uncovered for the last 5 - 10 minutes till they get nice and crispy brown. Great side dish an leftovers heat up well -OR- add a little water and mash the leftovers for a different twist.
Monday, December 7, 2009
Maybe I got lucky for lunch at Kababji during their inaugural week but I may have experienced the best hummus I've had in DC- at least for quite a while. Silky smooth, just the right amount of citrus, perfectly savory and light on the garlic- perfect if you're have PM meetings back at the office. The menu is divided into 3 main areas- appetizers, meat/kabab entrees and sandwiches. From what I remember sandwiches run you about $6 ($3 extra for fries) and the meats/kababs go for 13 14ish. Portions are not enormous but this is definitely a step above some of your standard Middle Eastern fare. Dishes are beautifully prepared and are seasoned to perfection. The space on Connecticut Ave just south of Dupont Circle, is large, airy, very clean and the wait staff is extremely (almost too) attentive (they'll calm down after a couple weeks ;) ). Definitely reccomend you try it out, also great for small groups or casual business dinners where you can share larger sampling platters. Check it out!
- Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!