Archive for the ‘Ingredients’ Category

The Majestic Cafe

Thursday, August 12th, 2010
the-majestic-cafe

Met up with my friend Stephanie tonight and we went wandering about Old Town Alexandria for dinner.  As we approached the Majestic Cafe, she asked if I’d ever been there.  Nope.  I’ve walked or driven by it countless times, but never been inside.  (And honestly thought it was a diner.)  She said, “It’s pricey, but good.”

Well, when it comes to good food, I am totally OK with pricey, so in we went.

And it kicks ass.  To start off with, the water is awesome.  I know how totally bizarre that sounds, because it sounded a bit strange to me when she said, “Get the still water – it is incredible!”  But it was also a million degrees out and I wanted water – and as much as I love sparkling water, at $4.50 for sparkling vs. $0.00 for still with a very emphatic recommendation – I went with the still water.  I have no idea what filtration/water softening system they use at the restaurant, but it makes water actually TASTY.  And from me, that is actually saying something, because I really am not much of a water drinker at all.  I downed 2 LARGE glasses of this water without even blinking an eye.  In the normal course of a day, I have to *force* myself to down 8 to 16 ounces of water.

As humid and sticky as it was, I wanted an icy cocktail, but wasn’t quite in the mood for one of their many tiki-rum drinks, and the Salty Dog I ordered was top-notch, but the “Missionary’s Downfall” in the awesomely goofy tiki-glass that Steph ordered seemed to perfectly fit the bill for her.  (I have to be in a certain mindset for rum drinks.  I have no idea why.)

For dinner, I got the sauteed soft shell crabs.  Outstanding.  They were smothered in perfectly ripe off-the-vine-this-morning tomatoes, sweet corn and lima beans.  (And I SO love lima beans!  My only argument would be that they need *more* lima beans in it!)  Steph had the Amish chicken, which she definitely seemed to enjoy and took the rest home for tomorrow’s lunch.  (Bonus:  When you get a to-go box, they put the date on it.  However, I can’t imagine anything from this restaurant lasting in the fridge more than 24 hours.)

By the time the dessert menu came around, I was perfectly stuffed and felt I couldn’t really avail myself of their selections (though I was tempted by the chocolate & bourbon beignets, as was Steph!) but I couldn’t resist their Irish Coffee.  I **love** Irish Coffee and if someone is bold enough to include it as a menu item, I have to see how it stacks up to the rest.  And the Majestic indicated that it “looked like a Guinness!”  Well, I love Guinness, too, so I had to check this out.  It’s coffee, Irish Whiskey and brown sugar, topped with their homemade whipped cream.  And it really does look like a Guinness!  And is very, very tasty.

The cherry on the top was chocolate truffles rolled in coconut that came with the check.  Beats a peppermint any day of the week.

Seriously, if you want an un-fussy place to eat with spectacular food – hit the Majestic.

Best Cheese Grits EVER.

Thursday, February 25th, 2010

>матрациe has been snow here.  A lot of snow.  It’s finally starting to melt, but thanks to the snow, I have been eating a lot of cheese grits this past month.  They soothe the cabin-fevered beast and are a great warmup after shoveling snow.  But today, I had an idea – and it was a spectacular idea.  Instead of making the grits with water, why not chicken stock?  Well, the result was AWESOME.

I wish I had a photo – I took some quick shots, but when I pulled them off the memory card, they were blurry – and I’d already finished the grits by then.  (I’m quite certain I’ll be making this again, so there is hope that I can get a shot.)

Best Cheese Grits Ever:

1/4 c. old fashioned grits (NOT instant)
1 1/8 c. chicken stock or broth
2 ounces shredded chipotle cheddar cheese
salt & pepper

Bring the stock to a boil, add grits, stir well.  Set heat to LOW and cover.  After about 6 minutes I hit it with the salt & pepper.  Then at the 12 minute mark, I stir in the cheese.  I did notice that with the chicken stock, it was still a touch soupy at the 12 minute mark, so I let it go another minute or so.  (In the future I may just cut it back to 1 cup of stock.)

Once the cheese is stirred in, sit back and enjoy!

According to the grits package, 1/4 c of grits is 2 servings.  Maybe if you’re eating it with something else.  Otherwise, it’s one perfect serving on it’s own.

Happy New Year!

Monday, January 4th, 2010

OK, a few days late, but better than never!  Spent Christmas week visiting a relative in Phoenix, got back on the 30th and have been trying to get back to something resembling “normal”.  Unfortunately, the year started off with a big old cooking FAIL.  Yesterday we had our Christmas here at home, and I wanted to make sausage cheese balls.  Just been on my mind for a while and Christmas seemed a good as excuse as any!

Now, I haven’t made these in about 10 years.  I pulled the recipe from the Betty Crocker/Bisquick website.  I thought the proportions seemed quite a bit off – 3 cups of bisquick, 4 cups of cheese?  To just one pound of sausage?  But then I thought, hey, it’s Bisquick’s own recipe!  They of all people should have it right.

I should have trusted my instincts and found another recipe.  They were awful.  Ended up as sort of a cheesy dough with bits of sausage and just terrible.

Next time I’ll be using this recipe from Consumer Web Help – the proportions seem much more reasonable and the sausage isn’t so far outnumbered by the cheese & Bisquick.

Ah well, lesson learned.  Onward and upward!

I so love baked potatoes…

Sunday, December 13th, 2009
i-so-love-baked-potatoes

I really do.  When I gave my brother a choice of baked or fried potatoes with dinner and he chose baked, I certainly couldn’t argue it.

So easy, so simple, so good.  Prep time of a whole 2 minutes of washing them off, poking them a couple times with a fork and tossing in a pan. An hour in the oven at 400 degrees and that’s that.  Even twice baked are easy, another 5 minutes of mashing them up and a couple minutes back under the broiler.

They’re healthy (even with toppings – just don’t use an entire pint of sour cream) and easy and one of my favorite sides.

All hail the lovely baking potato!

Oh, Sweet Pickle, how I love thee…

Wednesday, December 2nd, 2009
oh-sweet-pickle-how-i-love-thee

Would a gherkin by any other name taste as sweet?  I certainly hope so.

No matter how modern the holiday relish tray may become, you will still sit at centre stage of the crystal tray.

Your sweet crunchiness hits the spot every time, and your tiny diced up bits do lovely things to tuna and ham salads, and my hot dogs would be empty without your relish.

Let us all raise a pickle to the man who first sweet brined a tiny cucumber!

*crunch*

Salsa Jack Cheese

Monday, November 30th, 2009
salsa-jack-cheese

You may have noticed that we don’t necessarily focus on “gourmet” stuff here so much as “stuff that just tastes good”.   I suspect Salsa Jack cheese falls into that category.

I spied it at the grocery store while doing the Thanksgiving shopping and thought, “Why not?”

It’s really tasty.  It’s the same idea as Pepper Jack cheese, but with salsa ingredients instead, ie, tomatoes, onion, peppers, etc.  It’s not as hot as some Pepper Jack cheeses, but still has a hint of heat, so it’s not boring.

My market sold it under their private label brand, but I do know there are other companies out there that produce it.  So if you see it, give it a whirl!

(No pics, cause I ate it.)

Funny how things change…

Saturday, November 28th, 2009
funny-how-things-change

When I was younger, Thanksgiving was great for two things: mashed potatoes and stuffing.  Turkey?  Eh.  This was back in the days when brining was unheard of, and invariably, I found turkey to be dry and pretty awful, and useful for not much more than a delivery system for more gravy.

Oh what a difference a new cooking technique can make.  I really adore roasted turkey now – thank you brining!!  I don’t really make it outside the holidays, and I really should.  It’s not terribly expensive, it’s pretty healthy, and oh yes, I like it.

Leftovers aren’t an issue either.  I don’t have any recipes that take turkey, because I don’t need them.  My brother makes sandwiches, and I just eat it straight out of the fridge.  I may go nuts later this evening and fry up a couple pieces of bacon and make myself a club sandwich.

Thank you, thank you, thank you to whoever it was out there that informed me of this wonderful thing called brining.

Two good ideas I had yesterday!

Friday, November 27th, 2009
two-good-ideas-i-had-yesterday

We do a turkey breast and carve it in the kitchen and bring the goodies out on a platter to the table.  And it always makes a mess, even though I let the turkey rest, there’s still turkey juice going everywhere as I cut it up.

I had a flash yesterday.  (Doesn’t happen often!)  I have baking sheets that have a lip on them that is about 3/4″ high.  I have a cutting board big enough for the turkey breast that still fits within the baking sheet.  Result: The turkey juice that runs off the cutting board is caught by the baking sheet instead of running all over the kitchen counters!

After carving about 1/2 of it (that was more than enough for dinner and a couple midnight sandwiches) I took the remainder and just put the entire thing in one of those GIANT Ziploc bags to put in the fridge.  That way, I can carve the rest of it today when it is cold (and easier to cut up – I don’t know about anyone else, but I have trouble with the meat shredding when I cut it when it’s just out of the oven) and it was one less thing to need to do last night when I was in a turkey food coma.

TurkeyQuest 2009: Success!

Tuesday, November 24th, 2009
turkeyquest-2009-success

In my fridge there is a 7.92# Shady Brook Farms turkey breast!  The first market I went to last evening had at least a dozen of them.  Much better than the year I had to go to 3 different stores to find one.

I always get the biggest one I can get my hands on, because the leftovers will NOT go to waste.  I like turkey, but don’t eat it a whole lot.  My brother LOVES turkey.  Last year he had 8 meals in a row of turkey sandwiches after Thanksgiving.  We’ll see if he can break the record this year.

As it stands, we will again have enough food for a small army, even though it’s just my brother & myself.  But I won’t have to cook for at least 3 days afterwards!

The cheese & sausage plate will be a meal in and of itself.  I’ve got summer sausage, hard pepperoni and…  There’s one other thing and I can’t remember what it is off the top of my head but it’s in the fridge.  For cheeses, we have good old sharp cheddar, pepper jack, salsa jack (never heard of it before, but it looked interesting,) smoked gouda and dill havarti.  I also have a roll of Salame Panino.  (Salame rolled in mozzarella!) It just looked really yummy.

Can’t wait!

Gobble Gobble!

Monday, November 23rd, 2009
gobble-gobble

First, Thanksgiving may be weighing too heavily on my mind – I could have sworn I heard a turkey in the neighborhood this morning.  And I don’t live in an area where we have wild turkeys wandering about.

I have just about everything I need for Turkey Day – except the Turkey, and today will kick off that quest.  I usually get a fresh* turkey breast, and it is always a little more challenging than I expect it to be.  You can’t buy it too far ahead of time, or you’ll have to freeze it, which kind of defeats the purpose of getting a fresh one, and if you wait too long, then they’re all gone.  And there have been years where one of the stores I shop at just never got them in!  (The poor butcher that I pestered several days in a row was as perplexed as I was – every day he was told they would be arriving and they never did.)

And I need to do a bit of rearranging of the fridge contents so it has a spot until Thursday morning.

Wish me luck!

*I don’t think that frozen is terrible or anything, I’ve just heard too many horror stories of the turkey refusing to defrost…