Repost: Rainbow Bacon

Fun idea, no?  I could see this anywhere from a ridiculous brunch to kids party or pride. 

Reposted from http://bacontoday.com/colored-bacon/

veggie fajitas

So I had this at Lauriol this weekend with Shannon with our usual Sunday afternoon pitcher of sangrita.  Easy enough to make at home, this is an awesome idea if you wanna share a healthy, fun, low stress meal.  At Lauriol they essentially get two of all the vegetables they have (cauliflower, asparagus, peppers, onion, whatev)  and throw them on the flattop grill with a nondescript Worcestershire-ish sauce.  They bring it out on a fajita plate with some guac, salsa, sour cream and tortillas. How easy is it to get two different bags of mixed frozen vegetables, throw them in a saucepan with a touch of oil and Worcestershire or soy sauce, wait till they brown a little then serve them just like that with a couple tortillas and a vat of guacamole. Plus its another great excuse to make margaritas.

REVIEW: Pret a Manger, Wash DC

Pret a Manger is something we need more of, and EVERYWHERE.  They rave on their high quality, always fresh, and never a day old food- and you can tell.  The breads for their sandwiches are top notch and worth the carbs.  Ingredients are all natural and dropped off by suppliers each morning.  So, the deal is, you walk in, look at a refrigerated and heated shelving system that holds sandwiches, wraps, parfaits, drinks et cetera, you choose what you like walk over and check out. Only bitch is when its crowded you have a pile of indecisive jokers on their lunch hour holding up your way to the front- whatev, its worth it.  Stop by if you're in the hood, its right across from H&M. Pret a Manger  1825 i st nwWashington, DC 20006 (202) 403-2992

melon, jalapeño, lime, red onion and cilantro salad (or with chicken)

This is hands down one of the best summer dishes you can have.  

Vegan or with lean chicken, this can please anyone. Cut a whole cantaloupe in bite sized pieces, and mix with a large chopped red onion, a few jalapeños (depending how hot you want it), a handful of cilantro, juice of 4 limes (assuming they're large and juicy) salt and black pepper.  If you want it vegan stop here, otherwise pull the meat from a rotisserie chicken or chop a few grilled chicken breasts and mix it all together. DELICIOUS, healthy, sweet, savory, spicy and tangy all in one. 

baked cheese tortellini with eggplant

Throw a chopped eggplant, bell pepper and garlic with a touch of salt and olive oil in a saucepan and cook on medium heat till the garlic just starts to brown then add a 12 oz can of crushed tomatoes.   Stirring occasionally cook everything till eggplant is tender then remove from heat and set aside to cool.  Drop your cheese tortellini in a pot of boiling water--they'll sink to the bottom but as soon as they float to the top collect them with a slotted spoon and they're done.  Gently fold in the tortellini with the eggplant and sauce, move everything to a large oven-safe casserole and cover with a generous layer of Parmesan cheese.  Bake uncovered in a preheated oven at 275 for 10-12 minutes until the cheese melts and starts to bubble but doesn't quite burn.  Carefully remove and set aside for a minute to slightly cool but should still be served hot.  A helping of this with some cracked pepper and some fresh basil will keep you going back for more.  Sure to please almost any crowd.

sicilian sausage over navy beans simmered in beer and fresh vegetables

Was using up some odds and ends I had in the kitchen and invented one of my favorite new dishes.  In a large skillet or saucepan slowly cook 4 links of Sicilian sausage with a red onion, bell pepper and a handfull of chopped porcini mushrooms and lightly season with salt.

After the sausage is browned and ready, remove from heat and set aside (be sure to leave everything else).  Quickly deglaze the pan with half a bottle of beer being sure to catch any bits stuck to the bottom and add 2 12-15 oz cans of white navy beans (or the equivilant of dried navy beans you've soaked over night).  Lower the heat and simmer uncovered for 15-20 minutes until everything has reduces and the beans become a loose mixture instead of a watery stew.  Mix a generous amount of chopped cilantro, move to a large serving plate and add sliced sausage links on top.  This is a fantastic, hearty meal probably best for a nice autumn or winter day- but we still enjoyed it in the dead of summer.

REVIEW: Tabard Inn, Washington DC

So I was inspired to do another crabcake tour of DC.  Let's see if it actually happens though since I have less time than a broken clock. Here we go again at Tabard Inn.  Interesting interpretation but once again terrible execution.  This has happened so many times. Fine, go for a cocktail at the bar, or sit in a quirky nook, by the stairs. Whatever.  But the food here is sometimes too creative so if you don't want to risk it and you're stuck on a business lunch stick with something simple.  Steak, burger, salad... of wait, the niçoise doest have lettuce.  This very bread-y and crumbly sub par crabcake was with I think what was supposed to be watercress, roasted corn (which may or may not have come from a can), all over a lobster bisque. Aside from the fact I was left to consume my briny lobster bisque with a fork, nothing seemed so go together, the flavors confused each other and the crab cake, really, was comparable to one from Phillips. Fish tacos are okay if the "nuggets" are not over fried. Burger's OK. Tabard 1739 N St NWWashington, DC 20036(202) 331-8528

DAHLAK: new cocktail and beer list

DAHLAK: renovation

So long story short, I was broke and walked into almost every restaurant and bar within four blocks from my apartment asking for work.  I would've been fine bartending, busing, hosting, working in the kitchen or waiting tables.  I didn't care.  Turns out the only place that was interested was Dahlak, on 18th/U/Florida.  Well, one thing led to another and I've taken a new lead on redoing a ton in this place.  Aesthetics have changed a bit with some cleaning and decluttering.  Small changes like adding bar hooks, painting and changing lights are under way.  Soon looking to redo bathroom walls & fix.  And the MENU.  We're adding lots more options adding more Mediterranean/Italian influence.  A large salad entrée section, more appetizers and a small light bar menu.  Looking to one day have new chairs and tables, redo storefront windows and update the kitchen and back patio.  Stay tuned!

couscous with mixed vegetables [and optional shredded chicken]

Cook your couscous as indicated on the box but calculate that in the last five minutes or so you throw a cup of frozen peas and a cup of frozen corn on top.  After its done, transfer to a large serving bowl, add salt and pepper to taste, a dozen or so sliced cherry tomatoes, half a red onion and a finely chopped red pepper and give it all a stir. Thats it.  If you have some other veggies lying around throw them in too.  If you want to go up another notch pull the meat off a rotisserie chicken from the grocery store (or roast your own) and add that to the mix.  Great served cold so you can prep this a while in advance.