What's Next - I'm Gonna Tell You

Theme restaurants are popping up all over the place, The Melting Pot has taken its place as a " Fondue Spot". I have a friend that is opening a Panini only restaurant, it's a great idea, and I believe he will make a million dollars. If he is smart he will sign me on for consultation with options for a few grand a year to start. Chop Houses which were the norm many years ago are coming back as a clubby dark paneled place where you can get big portions of grilled meat and hearty side dishes. I spent almost 7 years at the Old Homestead ( the oldest steak house in NYC) which was a " tourist trap " but still attracted the business and convention trade with huge steaks and oversized lobsters at foolish prices.

In 1998 I traveled to Brazil where I was introduced to the " Churrascaria " or Brazilian BBQ Steakhouse. If I had fifty grand when I returned back to the states I would have been a Gaucho King right now. Twelve years Texas de Brazil and Fogo de Chao have paved the way for major city chains who specialize in a destination steak house styled after the Churrascaria. Huge coin is spent at these venues daily. The salad bar highlights the center of the establishment while Gaucho wait staff patrol the dining room with skewers of highly seasoned grilled meats ready for table side delivery. Poorboy Dave missed the boat on that one. Chop't has got it all going on. The two Chop't locations in downtown DC have lines outside the door at 1130 and running until after 1:00 PM. Chicken, steak, and grilled shrimp optional. Moe's and Chipotle have the Burrito Trade covered. What is left? You may ask. I am about to tell you >>>>>> Just not today NOMAD - 4 U

SHELL SHOCKED - THE TRUTH

Let's face it its incredible - its edible - it’s the Egg. Its breakfast, it's dessert, its leavening, it’s a wash, it’s a soufflé. It's an omelet, scrambled, poached, dropped in soup, fried, hard boiled, deviled, soft boiled, a frittata, pickled, over easy, sunny side up, it’s a mousse, it's a quiche, don’t be afraid to unleash- all the possibilities that are the egg . It is the most versatile food stuff in the world. It has been beaten, frothed, meringued, coddled , baked , and decorated. Some folks bury them in the ground for 100 years.(WTF ? ) It's an icon for religions, a staple for all kitchens, and acceptable food for vegans (some). Its oval , a sign of life, self protected, sometimes neglected, often rejected. Made to wait, left to its own fate, travels in a crate, don’t forget to refrigerate. Billions are eaten every year. Amateurs cook them without fear, some people add them to their beer. They can be runny, they can be funny, they can be tight, and they can be white ( but not all the time). How much more can I ramble off here ? Get some eggs and cook them, book them, nook them and head on down the road with them .
Egg-citing Facts
As a kid in Brooklyn we wandered the streets on Halloween eve and "egged" unsuspecting passersby, buses and cars. If we rang your bell to trick or treat, and your treats sucked you were getting it. If you liked a girl it was considered sign of affection to "egg" her house to profess your admiration. If you got caught by her ham handed, pot bellied, mustachioed, Italian father ( or mother) it would be unlikely you would be courting her on the stoop any time soon. If left untreated on some cars overnight the cracked egg would remove the paint.
The classic chefs white toque is the tall hat worn in many kitchens. The 101 folds in the toque is said to signify the many ways to cook an egg.
Sold by the dozen ? Who's idea was that?
Chicken eggs are the most widely used but technically all eggs are edible. Duck and goose eggs are available in some areas. Quail eggs are considered a delicacy, and are shelved in some gourmet and ethnic stores. Various types of exotic eggs are available for a price.
The classic "century egg" or 100 year egg is a Chinese tradition born out of the need to preserve the egg. It is coated in ash, lime, salt ,clay and straw and "buried" for weeks to months. The result is a creamy dark green yolk that reeks of Sulphur and Ammonia, and a jelly like white that now has turned a dark brown or black. According to some, the century egg has over five centuries of history behind its production. Its discovery, though not verifiable, was said to have occurred during the Ming Dynasty 600 years ago in Hunan, when a home owner discovered duck eggs in a shallow pool of slaked lime that was used for mortar during construction of his home 2 months before. Upon tasting the eggs he set out to produce more, this time with the addition of salt to improve this taste, thus resulting in the present recipe of the century egg.
Side note : In 1998 I traveled to Brazil for work. I took Connecticut Limo from Danbury to JFK. At one of the stops two old Asian women boarded and sat on the bench seat next to me. The older one ( she was about 119) whips out this little canvas bag and immediately the bus fills with this rancid odor. It was like a disemboweled goat baking in 100 degree weather . I watch in horror as she unwraps these cocoon like ovums from their mud packed casings. The eggs were an opaque black and the real treat began when she and her little sister (104) began chowing down on these fowl ( pun intentional ) puss like wavos. It was a long ride. The 2 hour bus ride to New York seemed longer that the 14 plus hour flight to Sao Paulo. It was Egg- stremely nauseating. I had a bag of Fritos, and a Dr. Pepper.
Egg cartons have a secret code of DaVinci like proportions. There are three sets of numbers. The P or plant number indicates the where they were packed. The second one to three digit number is the packed on date. It is the Julian date. January first is 001- December 31 is 365.Using this calendar you can see how long ago your eggs were washed, packed and shipped. Then there is usually a sell by date.
Egg size is rated is usually six sizes, as the chart below indicates:

Modern Sizes (USA)
Size
Mass per egg
Cooking Yield (Volume)[3]
Jumbo
Greater than 2.5 oz. or 71 g
Very Large or Extra-Large (XL)
Greater than 2.25 oz. or 64 g
56 ml(4tbsp)
Large (L)
Greater than 2 oz. or 57 g
46 ml (3.25 tbsp)
Medium (M)
Greater than 1.75 oz. or 50 g
43 ml (3 tbsp)
Small (S)
Greater than 1.5 oz. or 43 g
Peewee
Greater than 1.25 oz. or 35 g

I have never seen a Peewee egg.
Many egg producers are now using laser technology to place the expiration date right on the shell.
Jumbo and Extra large eggs are most likely to contain double yolks. It like eating the Doublemint Twins.
What is the deal with brown eggs ? Well there is one huge difference between brown eggs and white eggs. Brown eggs are brown and white eggs are white.
That is all. White chickens have white feathers and earlobes and lay white eggs. Red and brown chickens lay brown eggs. It all in the earlobe, the tell tale color of the earlobe will determine the color of the egg.
The US produces 10% of the worlds egg product.
If you have trouble remembering which eggs have been hardboiled, just spin them. A raw egg will wobble, a cooked egg spins effortlessly.
Eggs have been used in fortune telling ceremonies and matchmaking practices in many cultures for years. Eggs are also thought to provide a link to our dearly departed.
Side Note: I had my best egg meal about six years ago at a little café on Block Island. We went to the island for a friend's wedding and stopped into this place on Sunday morning. The eggs were creamy and sweet and there was something very different about them. When I inquired was informed that they were laid that morning. Truly a difference.




Vegetable Frittata
I start this in a Teflon pan and go directly into the oven to finish. All ingredients are in the frittata. A great one dish meal, addition to a buffet , or a brunch item.

8 large eggs-
Asparagus or Broccoli - 1 cup parboiled and chopped
1 small onion thinly sliced and sautéed until soft
1/2 cup mushrooms sliced
1 Jalapeno pepper minced sautéed with the onion
2 cloves minced garlic sautéed with the onion
2 tbsp butter
1/4 cup extra sharp cheddar cheese
1/4 cup pepper jack cheese
Nutmeg- salt and pepper to taste
Sauté onion in half the butter, for 4-5 minutes or until soft. Add the jalapeno and the garlic at 3 minutes. Beat the eggs in a large stainless steel bowl season with salt and pepper. Season with fresh or ground nutmeg to taste. Assure a smooth consistent mixture with no hint of puddles of egg white or globs of yolk. In a twelve inch Teflon pan heat the butter on medium heat until slightly brown. Add the egg mixture and keep on heat for 3-5 minutes until bottom begins cook. Add vegetables assuring all veggies are spread out within the pan. Top with cheeses and reduce heat to medium low. At this point you may cover and keep pan on the stovetop or place into a 325 degree oven. At 15 minutes check for doneness. Allow the frittata to cool and but serve warm. Serve with toasted baguette, English muffins, or rye toast. Consider a garnish of fresh dill and some melon on the plate to add sweetness.

Variations : Spinach- Feta -Roasted Red Pepper, Red and Green Bell Peppers and pre-cooked Potatoes, Corn and Black Beans.

I close with this question ……… Are you Happy ????????


No, Mad HMMMMMM

Great Food Quotes

Welcome to the Church of the Holy Cabbage. Lettuce pray. ~Author Unknown

Never work before breakfast; if you have to work before breakfast, eat your breakfast first. ~Josh Billings

A nickel will get you on the subway, but garlic will get you a seat. ~Old New York Proverb

Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. ~Fred Allen

Fish, to taste right, must swim three times - in water, in butter, and in wine. ~Polish Proverb

Garlic Bread _ Come On ??? !!!~

Garlic Bread - Come on …. Let's face it it's wonderfully simple and really Freaking good. I would like contemplate the varying degrees of Garlic Bread. First the DON'TS - that thing they sell in the fake aluminum foil bag in the supermarket is out of the question. Do not look at it - do not consider it - and please do not buy it. Garlic Spread- Hydrogenated monkey, juice if you eat this stuff you will urinate mercury. Don’t do it … Chopped Jarred garlic has its place - not on your bread though. Pre- peeled jars of garlic in the produce section, also have some redeeming factors- IF YOU HAVE NO FINGERS.

Now Bread- It is a true perishable - so get it fresh, a crusty semolina- a long French loaf, pick up anything baked that day. If you buy too much freeze it in the bag that day. It will be good for a couple of weeks. Get some butter, that’s real that’s the deal… Purchase lightly salted butter. You may not use it all that day so freeze the remainder. Pick up some fresh organic garlic. It will be a few cents more but it's worth it.
What about olive oil ? ( not the boney chick from Popeye) A good quality oil can be an addition or a substitution . Wrap the bread in some foil - sprinkle a few drops of water over the loaf. Wrap tightly and bake for about 10 minutes at 350. This will steam and heat the bread and get it back to a fresh baked state. After that follow the recipe below and you will be a happy camper. Please do not believe the hype about bad breath, or gas, garlic is a wonderful healthy addition to anything. It will cleanse you and has great medicinal purposes. I have a good friend from Pakistan who swear by 4 cloves raw daily, he chews them prior to breakfast. Now the 4 raw clove thing may be a bit extreme, but there is a huge market for Garlic supplements. So there must be something to it.

Really Good Garlic Bread

1 loaf of good quality Italian or French bread- Heat slightly in foil at 350 ( sprinkle with a few drops of water) about 8-10 minutes. Retain foil
1 Head Organic Garlic 6-8 cloves- thinly sliced not minced
1/4lb lightly salted butter- softened
2 Tablespoons olive oil
Crushed red pepper flakes
Goya brand Adobo seasoning to taste

After heating bread- split loaf long ways - keep halves attached. Slather liberally with butter. Broil on middle shelf for 2 minutes. Watch Carefully do not burn, it may take your over 1 minute .
Heat small sauté pan with oil. Lightly sweat garlic until edges become light brown. Take pan of heat right away. Remove bread from oven and using a large spoon spread cooked garlic onto both sides of bread. Season with red pepper flakes and Adobo. Rewrap in foil and heat for 3-5 minutes. Top with fresh chopped parsely.

Serve with favorite pasta dish.

Closing Thoughts Cook With Garlic- Bake Bread from Scratch - Stuff a portabella mushroom for Pete's Sake ( who the hell is Pete any way?). A Shorty but goodie.

Peace out Peeps TFN

THE MEAL - A OVERVIEW

I must begin by saying I have left everyone in a bit of a lurch for these past few weeks and I am sorry. And I say I am sorry because I honestly have a lot of trouble with the word apploligize ( the first try) appoligize ( number two) appologize ( still wrong all from memory no spell check). So I will not even honor this mental block, brain fart, spell check tart of a word with its correct spelling. So the bottom line is I have neglected you my loyal peeps for too long. And I apppppp…. I am sorry.
I spoke through proxy to the infamous UD yesterday and he was eagerly waiting and salivating for the next TFN entry. I explained I had no real fodder for the blog. No great meals, no blockbuster recipes, no great resturant reviews( another mental block mis- spelling spell, Imagine a guy in the food service industry for 17 plus years that can't spell resturant ) . UD says Blog about Marilyn's cookbook.( which will come in a later issue. So then I sit down and begin to ponder the crux of the meal itself. Not the content, not the venue, not the cost, or the dessert but the concept of the meal itself. The conversation, the camaraderie(which I can spell), the ritual of breaking bread. The ability to be at rest with those you care about and take in nourishment. A life sustaining effort, both on a physical and emotional plane.
I mention this because I had a wonderful meal with my 70+ year old neighbor, Marilyn yesterday. It was Mother's Day, and we were both home alone. My Mom has been gone for a great while and Marilyn's daughter is far away. So it was a healing and bonding surrogate experience for both of us. I was originally scheduled to take her to dinner after we went to church together on Saturday night. But a surprise visit from my man LUMPY for volunteer car repair ran into the evening hours and I had to cancel. So I get up Sunday morning and call her… she says " I have some really nice hamburger meat, how about we just eat here"
Now let me explain Marilyn. She was born the oldest of 14, in Colby Wisconsin. A farm girl who could drive the tractor, or birth a calf, or bake a wonderful loaf of bread from scratch. She has described a great visual of her Dad hanging onto the side of the tractor loaded with too much hay to offset the load from spilling over her dad hangs onto one side saying " Go Blondie Go… whatever happens don' t stop." Marilyn is also a smart business woman and a true spiritual soul. We feel blessed to count Marilyn as part of our family. We realized last year that fate and divine intervention had put us across from Marilyn and Jim to nurture both families. I would be remiss to mention that Jim is no longer with us and plants a huge void in our hearts every day. However during lunch the front door closed by itself as it grew a little colder which I attributed to Jim watching over us.
So Marilyn and I have a great Mother's Day Bruncheon ( my word ). Fresh cooked hand formed burgers on the grill - 93/7 ground beef, some potato salad, beans, and a great salad with blueberries. Now the highlight of the meal was the conversation. Marilyn told some stories about business, camping, traveling and family that took us in all different directions. I countered with comparable anecdotes. We recognized some very similar tales that made me realize we experienced some shared circumstances . Useless purchases of unused trailers and campers that although well intentioned were bad decisions.
Marilyn had a great memory of renting a camper and driving to Wisconsin to see her family. ( Because Jim always had to make an entrance) They rent the RV from a guy in Gainesville, they pick it up in a field behind a house where there are other campers. They pay the guy a couple thousand dollars cash, and he says drop it off here when you are done, and I will check it out and get back to you if there are any issues. They have Marilyn's daughter, her husband and two grand kids with them. They drive the camper without incident to Wisconsin. Jim makes his entrance and they head back home. On the way back the RV develops an equipment issue. They stop at an RV dealer in Minneapolis to get the part installed and make their way home. They make it back to Virginia in one piece and launch the grand kids home. The RV gets dropped off and they recommend this RV rental guy to a friend a few months later. They get a call from the Virginia State Police and are informed the Winnebago they drove to Wisconsin was stolen. The catch is the unit was stolen from the same dealer in Minnesota that they stopped at to get the part fixed. The whole family could have landed in a Minnesota jail if the dealer ran the VIN number. A great story on all levels. Shared over an impromptu meal shared by two souls brought together by fate or luck or serendipity. ( look it up ).
So no major recipes or big food revelations. But just an opportunity to speak to the human nature, spirituality and bonding of the MEAL . A meal , the breaking of bread, the staff of life which keeps us grounded to the importance of the little things.
I spoke to Marilyn about the publishing of this blog, and asked if she was ok with it. I thanked her for the company, and the meal. Marilyn says " spending time with you was like being with the son that I never had". I tell Marilyn " you are like the Mom that I no longer have "
The MEAL ….. sometimes - it's not about the food.
I thank you all for your support. My heart is with all of you.
Thanks for the attention- please don’t lose interest . I will keep you fed.

TFN

thanks for watching - TFN - always wandering

Food and Friends

I will be teaching four classes at Food and Friends this month. Tonight was the first of four. I have to begin by saying that Sapna and Janell are the Community Dietitians for Food and Friends; and they are wonderful. The work they do for the clients is outstanding. They both project such a positive attitude that it keeps me coming back again and again. I have to also mention my main man Gary who keeps the class rolling with his knowledge of the kitchen layout and his ESP. Sometimes I just start thinking of stuff and here comes Gary with the exact piece of equipment I was pondering. Gary has been volunteering several times a week for a long time now and it is because of the selflessness of people like Gary and the dedication of folks like Sapna and Janell that Food and Friends is able to provide wholesome meals for the clients. I implore you all to consider getting involved in this phenomenal organization. If you are not local please click on the website and donate. If you are local help out… they accept corporate sponsors and can host a "Day of Caring " for your organization or company. I have met some great folks working here this past year and I fully support their campaign. Again please reach deep into your hearts, count your blessings and help if you are able.

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

Tonight we did a simple marinara sauce and served it with some whole grain pasta and balsamic roasted veggies. There was more than enough garlic to go around. We put away some of the sauce for Thursday's class and will do variations on healthy pizza. My goal is to bring a batch of the whole wheat pizza dough from an earlier blog. Let's face it pizza is good.
Just a short spew tonight no recipes just a shout out to my buds to help out. Join the club….. I love you all.

****** NOMAD*******

A Meal Of A Lifetime- One Of The Great Ones

In the movie A Bronx Tale, Sonny ( Chazz Palminteri ) tells young Calegaro ( Francis Capra) " that you only come across three great woman in a lifetime. They usually come along about every ten years, like great prizefighters." I believe that about a truly memorable meal. I already have the Great Woman so I search for the meal of a lifetime. Last night we found it. Johnnie's Hideaway in Orlando. This may have one of the top three meals in my lifetime. Last night was our anniversary. We stayed at the Hilton and the concierge at the front desk recommended this place. We started at the outside bar and Vicky had a frozen Strawberry Margarita, I had an Absolute Martini - straight up - dirty. While we had our drinks we checked the menu. The atmosphere was perfect, the weather was great, we were married for 17 years and feeling quite blessed.





We ordered a bottle of Santa Margarita Pinot Grigio, well worth the price I thought. We started with a sampler platter of oysters on the half. It was a selection of Apalachicola, Bluepoint and some North West varieties.

The oysters were fine. We may have been spoiled by some really great oysters in the past few months, so the expectation was high. The oysters were nothing spectacular, but good oysters. Phil was our waiter, I was personally very happy to have an adult waitperson who seemed quite knowledgeable about the menu. Phil was great; he had a knack for a detailed description of the menu items. He was pushing some steaks but we explained it was Good Friday. Vicky decided on the fisherman’s platter, complete with frog’s legs. We picked two sides – Cajun fried mushrooms and Asparagus in Hollandaise. I selected the Madagascar Giant Shrimp. They had them on display in the showcase at the front on the restaurant. These huge prawns were eight inches long, head on and as thick as a banana. They were the highlight of the meal. They were butterflied, cleaned and grilled, three to an order with a simple cabbage salad for garnish. Doused with a little butter, these monstrous crustaceans were a real treat. The asparagus was peeled and served with hollandaise and finished with a little red pepper and topped with some gruyere. This meal was one of the Great Ones. The dessert cart was filled with ridiculously large portions of cake and pie. We declined.


I thoroughly enjoyed the company of my wife of seventeen years. We reminisced about how fortunate we have been, and the blessings of our children and a grandchild on the way. The ambiance and overall feel of the night was truly magical and allowed us to reflect on our lives.

I leave you with this thought.

“ Each day should be unwrapped as if it were a precious gift”

(Compliments of one of our Florida hosts the incomparable UD .)

From Sunny Florida – TFN

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

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

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

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

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.

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