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Dave and the Drag Queens

Dave and the Drag Queens
Bread - The Staff of Life

Saturday, March 27, 2010

Rich's Going Away Party/ St Patricks Day


"Bless me Father for I have sinned it has been 12 days since my last confession. "






Thanks everyone for your continued support. I just wanted to spew a bit about the party this past Saturday.



We had a great time- the food everyone brought was phenomenal and the police were not called by any neighbors. I was a great honor to see Rich off, listen to and sing some Irish tunes, and throw the doors open for a night. Dina's Shepherd's Pie was outstanding. It weighed about 35 pounds and every time we had to move it from place to place I needed assistance not to pull my shoulder out of the socket. That dish carried the Smiths into Sunday night with some additional leftovers going to Vicky's school on Monday. Great mileage out of that one.



I believe the vodka consumption was at an all time high. We burned through 3 bottles like kerosene on a cold Donegal night. Special thanks to everyone who brought a dish or a drink. Judy saved the day with a couple of trips back to her house for whipped cream to top the Irish Coffee. The tables filled up quickly as the night progressed.
We made about 15 pounds of corned beef, 10 pounds of boiled potatoes, and 3 huge heads of cabbage. I hear the Balsamic Potato Soup went over pretty well so I will include the recipe. It is a pretty simple recipe but it's all in the finish with several tastings as you go along. I believe soup more of an art than most cooking. It is a building and marrying of flavors that requires a great deal of face time in the pot. Many times your end product may be a variation on where you started. Here we go :

Balsamic Potato Soup

5 lbs. white potato peeled and quartered
4 cups chopped onion
2 cups chopped carrot
2 cups chopped celery
4 large leeks - sliced, soaked, and drained ( white only)
6 cloves of garlic rough chopped
1 small bunch of scallions sliced
chicken stock or broth
2 oz white wine
a good balsamic vinegar
Franks brand hot sauce
1/2 cup cream ( half and half is fine)
* Better That Bullion*
S&P
Nutmeg

Sweat the mirepoix until the onion is translucent and the carrot and celery has softened.
( Never compromise the sweat, it is your foundation).
Add the leeks, garlic and scallion and continue to sauté for three to four minutes on medium heat. stirring often. Deglaze the pot with wine and cook off liquid. Add potato and enough stock to cover and reduce heat to med/low. Simmer for 40 minutes uncovered stirring often. Using a submersible mixer puree the product until smooth. Begin with a few hits of Franks - a drizzle or two of Balsamic and some salt and pepper. Add nutmeg to taste. Potato loves salt, it’s a fact but season a little bit at a time tasting often. Build the final product balancing the spiciness of the Franks and the sweet acidic flavor of the Balsamic. S&P to taste. I use the Better That Bullion as a finish also. It is a soup base available in all supermarkets. Begin with a tablespoon or two dissolved in a cup of hot water. Stir into finished soup and allow the base to work its way into the soup. Taste - Taste - Taste. Finish soup by drizzling cream into soup while stirring vigorously. Do Not Allow Soup To Boil After Adding Cream.

I suggest an overnight stay in the fridge to allow a passionate love making session of the flavors. Separation of the product may happen and is normal. As you reheat it will COME TOGETHER.



http://en.wikipedia.org/wiki/File:Beatles_cometogether.ogg




Notes : If you do not have a submersible mixer (boat motor) puree in batches in a blender.
If the cream is not for you leave it out.
It's your soup do what you want.


This is a pretty big batch and you can freeze any leftovers after bringing it down to room temperature.
Keep watching - Keep Cooking - Tell your friends
TheFoodNomad

Monday, March 15, 2010

Balsamic Potato Soup


Just a tease.... no recipe yet but we put this together this weekend... froze it up for Rich's going away party... I worked the finish on this soup long and hard... couldnt get it right. But with Kathleen's and Ashley's tastebuds I think we have a winner. I will finish a' la minute with some cream... we will keep you all posted.

And I need your help to spread the word for the blog... pass it on to anyone who eats. Use facebook, assbook, pancreasbook my bigtoebook,I dont care just get the word out. And howSabout ( thats one word in Brooklyn) some comments.

And one more thing>>>>> get ready for the launch of the anti-restaurant right here... a new way of dining. The menu will be a secret, the venue will be a secret....then you .WILL ...eat. It will be a true culinary adventure. Different places different tastes different faces.

TheFoodNomad - on the run- from the culinary police-the Morgan Freeman impersonators - and the Common Reason Reversonators.

eAT wELL - FaRT InpUBLIC - LoVE sLOW ANd JuICY... aNd MaKE iT cOuNt.


TFN

Sunday, March 14, 2010

SCORE !!! Good Japanese Restaurant Found


Greetings faithful followers - great news- we found a great little Japanese restaurant inside Quantico. It called Tokyo (not too original but what-ev) The place is family run , clean, and the fish was very fresh and reasonable. Its is right next to the Quantico Train Station ( which is another story all together). We tried it for lunch and we were very impressed.


In Connecticut we had a wonderful spot within walking distance of our home. It was named Tomo ( which means friend). They had great food, very high quality, and personal service. We loved it. We have been searching for something like that since we moved here.

By-Jove I think we've got it!


We started with an order of Shumai $5.99 for 7 pieces. Hand made and well done.


The Miso soup was very flavorful but it could have been a little hotter in temperature.


Standard Ginger Dressing salad - Iceberg with some shredded carrot.


We ordered some Maki, Three rolls - Alaskan, Spicy Tuna and the house special roll called Tokyo Roll. They brought us a Philadelphia roll instead of the Alaskan which I like better so we did not complain. The rolls were excellent - well prepared - and the fish was truly fresh and enjoyable.


The Tokyo roll was 8 pieces with shrimp tempura and cucumber inside and topped with salmon and tuna. Good crunch - great flavor and well presented on a wooden plank.


The Spicy Tuna lived up to its name although I had to swab on some Wasabi to get the sinuses stimulated.


The Alaskan roll- salmon & avocado that turned into a Philly roll - salmon, cucumber and cream cheese may have been our fault by marking the sheet a little too close to the line. But it was also excellent.


This was the Grand Opening Week so we also received a complimentary appetizer. A simple three piece vegetable tempura. It was onion ring, potato and broccoli. As expected it was crunchy and the batter was light. I would have let it stay in the fryer for a few more seconds just to allow the batter to brown up a bit more.


Overall it was a nice experience and seemed like a great find. The room is very well lit with light wood and about 50-60 seats including the Sushi Bar area. It was barely 11:00 AM and they already had some business. Marines of course. The logo is etched onto the windows and adds a nice touch. However a three page "Banner" sign taped up crooked in the front window with big chunks of blue masking tape touting the free appetizer was an eyesore.


With two soft drinks each the bill was $32.00 which may be a little high for lunch but we did get appetizers and almost four complete rolls. We could have reduced this by ordering from the lunch special combination menu which might have shaved off $10.00. But I let the Boss order the rolls she has the touch.

Based on some old reviews I guess the previous owners did not do so well.

I say "GIVE IT A SHOT".


If you go please post some comments with your thoughts.


Tokyo Japanese Restaurant

402 Potomac Ave

Quantico VA. 22134
Mon-Sat 10:30 - 10:00

I close with a Jaapanese Proverb about food:


" bushi wa kuwanedo taka youji "


Even when a Samurai has not eated he hold his toothpick high.


So keep your toothpicks up.


TFN




Wednesday, March 10, 2010

Hi all, Southwest Turkey Chili at my Food and Friends class tonight. It will be a long day but its worth it. Here is the recipe tried and true. Its a bout an hour to an hour an a half. The only things I could suggest is let it simmer longer if you have the time and make it a day ahead. The overnight stay in the fridge will allow the flavors to marry.

Heart Healthy Southwest Turkey Chili



 3 tablespoon olive oil
 2 medium onion, chopped
 2 large bell pepper, red and/or green, chopped
 3 jalapeno pepper, seeded and minced
 2 cloves garlic minced
 1 bay leaf, fresh or dried
 1 1/2 pounds ground turkey- browned and drained
 1 1/2 to 2 tablespoons chili powder
 1 1/2 to 2 tablespoons ground cumin
1 teaspoon paprika
 1 teaspoon red pepper flakes
 1 teaspoon dried oregano
 1 sm can tomato paste
2 cups frozen corn kernels or canned corn
 1 (32-ounce) can chunky style crushed tomatoes
 2 cups prepared chicken stock or broth, paper container or canned
 1 (32-ounce) can tomato puree
 Franks Hot Sauce to taste
 1 table spoon secret ingredient


Sauté veggies for 5-7 minutes until soft- add garlic at 5 minutes -add tomato paste at 7 minutes and cook until sweet smelling and paste is browned.
add all spices except s&p cook for 2 minutes
Add turkey stock and other tomato product- reduce heat to medium and simmer covered for 20-25 minutes stirring often.
At 25 minutes add beans and corn simmer for 10 minutes more
Season with salt and pepper and stir in secret ingredient. .

Serve over rice and garnish with low fat cheddar and low fat sour cream


Peace out - TFN

Monday, March 8, 2010

Food and Friends a worthy cause

I am teaching a cooking class at Food and Friends this Weds night. Food and Friends is a wonderful organization in Washington DC that provides meals for people with life changing illnesses. They provide thousands of meals every year for folks who may not eat well otherwise. I have been volunteering for the past year or so. The individuals that run and volunteer at this organization are truly saints. I have met so many great people there, and truly feel fortunate to be involved. If you get the chance please look them up. If you can help please do so.

http://www.foodandfriends.org/site/pp.asp?c=ggLMIYOGKrF&b=3747191

The menu will be heart healthy. I will post some recipes when the class is over. These classes are for the clients. It gets them out and offers knowledge and nutrition

Please take a moment this week and help someone less fortunate that yourself. Count your blessings and know that every little bit helps.

Sunday, March 7, 2010

Open Door- welcome

Welcome - its good to see some long lost loved ones..... keep watching- I will feed and need you in the future.... My heart goes out to you all.. Freda... i hope all is well.. give Sam our love...
ALL - Keep Cooking Keep Eating Keep Reading.... NNNNNNOOOOOOOOMMMMAAAAADDDD

Curry - Not Norman but Chicken

Sweet Peeps - a true Revelation tonight. Curried Chicken... Tiger Tiger Brand Red Curry Sauce. Chunked chicken, Large cut red and green pepper, red and Vidalia onion, again crushed garlic ( organic garlic- i will get into this later on) I did garlic rice with chicken broth.... worked out well. This is a Smith Family First..We have never done Curry before. Saute the chicken ... drain - large cut the veggies - red onion plus some Vidalia, red and green pepper.... Mince the Jalapeno well .... Smash the bejesus out of the garlic.... I added Garbanzo beans..... ( chick peas) (If they have a pecker are they dude peas ??? !!!) I added some roasted peanuts also ... good crunch !! Chris came back for seconds ...so it must have been good. Put chicken and sauteed veg into baking pan and added the beans and nuts... spiced it up with some Franks Hot Sauce and some fresh ground sea salt and black pepper...Added the Tiger Tiger ... and mixed it up ... Baked at 450 covered for about 25 minutes.... WoWzers .... it was freakin' great.... We laid it over the rice and spooned over some sauce and the Curry was a success. I think more spice the next time... I will keep you all posted... Much Peace ..... TFN

Brie - to rind or not to rind ?

Sunday breakfast- Beans ( Kathleen) said she never tried Brie. We picked some up at Wegmans yesterday. I also got a really nice batard and some fresh fruit. I cut the bread in long slices on the bias, and toasted them. We also put out some Cream Cheese and some nice smoked salmon with cantelope ( you know what they say .... Can't Elope without a ladder) strawberries and some Mcintosh apple. Vicky and Beans did not like the rind on the Brie. This is the first time in months that I ate some fruit. Nice strong fresh ground coffee and the table is set. I am thinking about potato soup with garlic and leeks to bring to the troops at work tomorrow. We shall see... TFN>>>>

First follower

Holy Cow ! I already have a follower ! Someone named UD has joined my blog. I wonder who that could be ? I wonder what UD stands for ? Utterly Delightful ? ( cow joke) Ultimate Dunker ? ( to dip or not to dip?) Underwear Dude ? ( Boxer or Brief) Undercover DB ? Oh what a joy... someone has listened. UD welcome.... warm butternut squash soup baths await you. TFM

Brie - to rind or not to rind ?

Sunday breakfast- Beans ( Kathleen) said she never tried Brie. We picked some up at Wegmans yesterday. I also got a really nice batard and some fresh fruit. I cut the bread in long slices on the bias, and toasted them. We also put out some Cream Cheese and some nice smoked salmon with cantelope ( you know what they say .... Can't Elope without a ladder) strawberries and some Mcintosh apple. Vicky and Beans did not like the rind on the Brie. This is the first time in months that I ate some fruit. Nice strong fresh ground coffee and the table is set. I am thinking about potato soup with garlic and leeks to bring to the troops at work tomorrow. We shall see... TFN>>>>

accidents will happen- Lent Pizza

Sometimes mistakes can evolve into wonderful things. Home alone ( not the movie)this past Friday I was wanting to dive into a Whole Wheat Pizza Recipe. Since it is Lent I needed some meat free toppings. I used 3 cups of white flour , 3.5 cups of whole wheat flour ,1 cup of Bisquick ( HUH ?!), 2 tablespoons of honey,1 tablespoon of kosher salt, yeast - water and some olive oil. I cranked up the oven to 400 to proof the dough. I will usually pre-heat the oven and then shut it down to proof any bread dough. I guess the oven was too hot because the dough started to cook. The plastic wrap I used over the stainless steel bowl melted and pulled itself back to the rim of the bowl. RUINED !! I thought …. But the dough was clean. I pulled it out and let it cool off on top of the fridge. I re-kneaded it and prepared the toppings. One pie was Shrimp Parmesan , rough cut garlic and split shrimp with a jarred alfredo sauce. I used a little OLD BAY on the shrimp. The second pie was baby spinach, artichokes, thinly sliced red onion, Feta and the same chunked fresh garlic. I used marinara sauce for the spinach. I rolled out the dough really thin and cranked the oven to 500. Kathleen, my daughter and her friend Ashley were setting up Julie and Julia in the living room ( great food flick).Which is what inspired me to BLOG. The pies came out perfect. Kathleen said it was the best pizza I have ever made. I love pizza… I say pizza is like sex, even bad pizza is still pizza. Bread - cheese-sauce, you really can't go wrong. More to come… God Bless