Dining at Honey Pig Izakaya
I’m a huge fan of Honey Pig Goldagee so when I heard about their sister restaurant, Honey Pig Izakaya, opening up, I had to mark my calendar to go check them out! What makes this place different from the original Honey Pig? Well for starters, it’s not a real Korean BBQ restaurant. Instead, it’s a Japanese fusion place, specializing in yakitori (grilled skewers), ramen noodles and sushi.
The décor reminds me a lot of Honey Pig, it’s definitely a little smaller and the bar takes a prominent role on the first floor. There is also seating available in the dining room upstairs.
Looking over the extensive menu, it really was hard deciding on what to get. So I settled on some sushi to start, a bowl of their miso ramen noodles and some yakitori.
The sushi wasn’t mind blowing or anything, just average; but I really did not expect too much of that. The ramen noodles though were actually super tasty. The broth was savory with the perfect amount of thickness. The ramen noodles were accompanied by a boiled egg, bamboo shoots and steamed bean sprouts. The noodles were cooked perfectly, not too mushy or al dente. This was such a hearty and flavorful bowl. For anyone who is interested in trying out ramen noodles and doesn’t feel like venturing out into DC, I’d definitely recommend coming here.
I ordered a variety of yakitori skewers: the chicken, pork belly and pork meatballs. They were all grilled with a sweet and savory sauce. I would have preferred some rice to accompany the skewers, but all in all, it was pretty tasty.
I think this place has potential. Nothing really blew my mind, but I can see myself coming back for a bowl of ramen noodle soup next time I’m in the mood.
A Great Dinner with Some New Friends at 2941 Restaurant
I jumped at the opportunity to meet up with some fellow writers for the Falls Church Times; I thought it would be so much fun to meet people who were into food as much as I was. We decided to have a nice leisurely dinner at 2941. I hadn’t been there since their remodel, so was excited to check it out.
The menu was completely redone and I love the concept of the small plates. This meant I could try out more items without feeling overly guilty.
I started with the squid ink spaghetti. Normally, I’m not a huge fan of squid ink; I think it can be an overpowering flavor. But this dish was done superbly. The delicate spaghetti was served in a spicy clam broth with olives, tomatoes and shrimp. The broth was amazing light and paired very well with the boldness of the squid ink. I loved the greens sprinkled over top and the olives gave a very nice salty kick.
Next, I had the Peruvian bass with saffron mussels. The bass was beautifully cooked, it was tender and flavorful and quite meaty. The dish was served with fingerling potatoes and red mustard leaves. The sauce was creamy enough to coat my bites of fish, but not too garlicky or oily.
I ended my meal with one of best desserts I’ve had in a long time, it was the chocolate churro with expresso crème caramel. The churro was flaky with an amazing sugary coating; it paired so well with the caramel. I was also surprised by the deliciousness of the cinnamon sherbet served alongside the churro. The dessert wasn’t super sweet and definitely did not put me over the top. In fact, it was the perfect way to end my dinner.
Blackened Salmon with Mango Salsa
Fish has always been one of those ingredients I don’t use enough in my kitchen. I know it’s really healthy for you, but I can never find ways to make it tasty enough for me to want to have for dinner. I even rarely order it when I go out to eat. But strolling through Whole Foods, I just couldn’t pass up all the fresh seafood on display and really wanted to make something healthy with fish. So I picked up some salmon and instead of making it over a salad, like I normally do, I wanted to try it blackened with some fresh mango salsa.
Serving Size: 4
Cook Time: 10 minutes
Ingredients
1 large ripe mango, peeled and diced
3 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
1 pound wild salmon, with skin, cut into 4 equal pieces
¼ tsp kosher salt
¼ tsp ground black pepper
1 tsp onion salt
1 tsp smoked paprika
Canola oil, for grilling
Pinch of salt and pepper
Preheat grill or grill pan. In a small bowl, mix together the kosher salt, black pepper, onion salt and paprika. Generously rub the spice mixture over both sides of the salmon, so that it’s evenly coated on each side.
In a separate non-metallic bowl combine the mango, red onion and cilantro. Season the mango mix with a pinch of salt and pepper, mix well and set aside. Brush the grill pan with some canola oil. Grill the salmon pieces, skin side down first, for 4 minutes; then turn and cook on the other side for an additional 4 minutes. Serve topped generously with salsa and your favorite veggies on the side.
The most amazing part of this dish is the incredibly sweet and ripe mango, it just pairs so well with the savory and moist salmon! The salsa was so delicious that my husband was eating the salsa straight out of the bowl. This being my first time trying blackened salmon, I was super impressed; it was delicious and definitely going into my dinner rotation.
A Lighter Pasta Dish with Lemon, Basil and Shrimp
Now that the cold air is officially behind us, I want to experiment more with pasta, but with lighter types of sauces that are tasty as well. One of the great things I’ve noticed on Pinterest is the pages and pages of shared recipes. I stumbled on a linguine with lemon and basil sauce and thought it would be a perfect meal if I added in some veggies and shrimp.
Cook time: 15 minutes
Serving Size: 4
Ingredients
3 quarts cold water
12 ounces uncooked spaghetti noodles
1 pound large shrimp, peeled and deveined, seasoned with salt and pepper
¼ cup chopped fresh basil
3 tbsp drained capers
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
½ tsp sea salt
2 cups baby spinach, thoroughly washed and dried
Bring 3 quarts water to a roaring boil in a large pot. Add spaghetti noodles and allow to cook for approximately 6 minutes. Add shrimp and continue cooking for about 4 minutes or until shrimp are done and pasta is al dente. Drain. In a mixing bowl, stir in basil, capers, olive oil, lemon juice and salt, mix well. When ready to serve, divide the spinach and noodles evenly between 4 bowls and top off with the sauce.
Who Says Great Things Don’t Come in Small Sizes – Mini Donuts!!!
It’s been a while since I’ve baked anything new in my kitchen. I think partly it’s cause I don’t have the patience lately to wait for something to cool before devouring it, and I’ve kind of hit a wall with what to bake. However, there’s this vendor at the Falls Church Farmer’s Market that serves the most appetizing mini donuts, I can literally smell the butter and sugar as I approach their booth. And it got me thinking, even though my husband adamantly vetoes my decision to buy a donut maker, can I find a workaround? Why of course I can, I have a mini muffin tin! So here’s my attempt at making these bite size treats.
Cook Time: 15 minutes
Ingredients
½ cup cane sugar
¼ cup butter, melted
¾ tsp ground nutmeg
½ cup milk
1 tsp baking powder
1 cup all-purpose flour
For the topping
½ stick butter, melted
1 cup cane sugar
2 tsp ground cinnamon
Preheat oven to 375F and spray a mini muffin tin generously with cooking spray.
In a large bowl, combine the ¼ cup of melted butter, ½ cup cane sugar and nutmeg. Stir in the milk, baking powder, and flour, mixing just until combined. Divide batter evenly into the muffin cups using a tablespoon.
Bake for about 15 minutes, until the tops are lightly golden. While the muffins are baking, mix the cane sugar and cinnamon for the topping in a small shallow bowl.
Allow muffins to cool for a few minutes before dipping each in the melted butter and then roll each around in the cinnamon sugar mixture. Serve while still warm.
Going Healthy with Udon Noodles, Tofu and Veggies
With a baby soon on the way, I want to be able to introduce more vegetarian meals into our diet, to teach our son healthier eating habits. I know as a child, I hated vegetables and it’s only recently that I’ve experimented more and liked more veggies. So my husband and I agreed that we’d try at least one vegetarian dish a week, to be healthier and just to get ourselves acclimated to eating vegetarian. Browsing through the plethora of recipes out there, it’s really hard for me to decide what to make, because I’m just not used to having no meat in my meal; so it’s hard for me to judge what might come out tasty, and what might come out less than satisfying. So I’m just sticking to what I normally like to eat that I find hearty and substituting out the meat; my go-to quick and hearty meal is always noodles, so why not try some udon noodles and toss it veggies and tofu!
Cook Time: 10 minutes
Serving Size: 4
Ingredients
1 12-ounce package udon noodles
4 tbsp toasted sesame oil
1 12-ounce package firm tofu, cut into 12 pieces
Sea salt and freshly ground black pepper
12 ounces watercress and baby bok choy
1 bunch scallions, thinly sliced diagonally
Large pinch of red pepper flakes
3 tbsp mushroom soy sauce
Pinch of sugar
Fill a large pot with 5 cups of water, bring to a boil. Cook the udon noodles, per the instructions on the label (don’t overcook or they will get mushy). Drain and reserve about 4 cups of the cooking water.
While the noodles are cooking, heat 2 tbsp oil in a skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 4 minutes per side. Set aside and cover to keep warm.
Add 2 tbsp oil to the a large pot; toss in the watercress and baby bok choy to the pot. Allow to cook and stir constantly until just wilted. Add the scallions, red pepper flakes, the soy sauce and sugar. Add the reserved cooking water and allow to come to a slow boil to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu. Ladle the broth and serve immediately. I thought this was a delicious dinner, definitely different than what I’m used to. The broth was so light which allowed me to focus on the flavors and textures of the veggies.
The best part of this dish is you can add whatever vegetable combination you want to make it your own. For my non-vegetarian dinner night, I really want to try this again with some thinly sliced pork and jumbo shrimp!
Ramen Noodles for Lunch at Zengo DC
The ramen noodle phenomenon has arrived in DC, especially with hot spots like Toki Underground. But this is not that ramen noodle you had during your college years. Instead, I’d consider this to be a step up and will please most palettes. Walking the sidewalks of Chinatown a few weeks ago, I noticed a sign that Zengo DC was opening up their downstairs lounge for lunch and offering a lunch bar menu. So on a cold Friday, I ventured to Zengo with a friend to try out their new lunch menu.
I didn’t have to look over the menu twice; I had to try their pork belly ramen noodle. It was served with a poached egg, mushrooms and bok choy and I asked for a small side of siracha sauce as well. The broth was so rich and flavorful, definitely sodium rich, but done in a way were the salt wasn’t too overpowering. There was a super tender pork belly and crispy pork skin mixed into the broth, the crispy pork skin was pleasantly surprising and gave quite a nice balance of texture to the dish. Sitting at the bar, I couldn’t help but slurp my ramen noodle soup, I mean, how else was I going to eat it?
Overall, this was a very pleasing dish to me. I was a little skeptical ordering at first, but it was amazingly well executed. I was happy with my lunch decision, and for only $10, you can’t go wrong. I even came home raving to my husband about it; I need to have him try it as well!
Brunch Fresh from the Farmer’s Market
One of the best things about venturing out to the Farmer’s Market bright and early is seeing what types of products are available. There’s a great sausage vendor that I’ve recently discovered and I picked up some Mexican chorizo that I couldn’t pass up. As I was going from tent to tent, I also picked up some redskin potatoes and onions. This got me thinking, I should make a chorizo/potato/egg scramble for brunch and serve it alongside some amazing bread I also picked up at the market.
Serving Size: 2
Cook Time: 20 minutes
Ingredients:
4 chorizo links, casings removed and crumbled
4 redskin potatoes, diced into ½ inch cubes
¼ red onion, diced
4 eggs, gently scrambled
2 tbsp unsalted butter
Salt and pepper
Bring a large sauté pan to medium heat and add in the butter. Add the potatoes and chorizo to the pan and mix well. Add salt and pepper to taste. Allow to cook covered for 12-15 minutes, until the potatoes are soft, stirring occasionally. Toss in the onion, mix well. Finally, add in the eggs, and combine well. Cover and allow to cook for 5 minutes. Serve immediately with toasted bread.
Spaghetti with Slow Simmered Meat Sauce
On cloudy, gloomy days, I always find comfort in eating a good hearty dinner. Spaghetti and sauce is such an easy meal to make, especially when I’m running low on ideas and motivation. But I still wanted to try something new, to liven up dinner. Instead of doing meat balls in marinara sauce, I wanted to try a slow simmered meat sauce instead.
Serving Size: 4 (the sauce freezes well for future meals)
Cook Time: 3 hours
Ingredients:
2 tsp extra virgin olive oil
1 lb of lean ground beef
2 Italian sausages, removed from casing and broken up (can use turkey sausage as a replacement)
1 small yellow onion, diced
6 cloves of garlic, minced
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes
Sea salt and freshly cracked black pepper, to taste
1 cup of beef broth
6oz can of tomato paste
2 15oz cans of tomato sauce
28oz can of whole tomatoes, crushed with an immersion blender
2 tbsp sugar
1 tbsp fresh basil leaves, chopped
2 tsp fresh oregano, chopped
1 lb spaghetti, cooked al dente per instructions on box
Parmesan Cheese, optional
Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef, Italian sausage, and the onion. Stir often to crumble the beef and sausage, for 4-5 minutes. Add the garlic, dried basil, dried oregano, crushed red pepper flakes, and sea salt and freshly cracked black pepper. I started with 1 tbsp of sea salt and 1 tbsp of black pepper, you can add more to taste later. Add the beef stock, tomato paste, crushed tomatoes, tomato sauce and sugar to the beef mixture. Stir until well combined. Allow the mix to come to a boil, reduce heat to low and cover and let it simmer for 3 hours, stirring every 30 minutes.
Add the chopped basil and oregano, then taste and re-season with salt and pepper if needed. Cook the spaghetti noodles per instructions, drain. Serve the sauce on top of the spaghetti then top with Parmesan if desired.
Tapping into Cajun Cuisine at Chasin’ Tails
A few weeks ago, my husband noticed someone across the street from La Cote D’or waving around a sign with some sort of crustacean on it. He guessed it would be a new seafood place opening up. Little did I know that only a few days later, people on Twitter were buzzing about a place called Chasin’ Tails Seafood and Bar (Twitter handle @ChasinTailsCF) and talking especially about the crawfish there! If any of you listen to the Sports Junkies, 106.7 the Fan, you know that EB was helping to hype up that place as well. He is friends with the owners; and after seeing his pictures of his crawfish dinner at their grand opening, I had to go check them out!
The restaurant is actually the old location for the Bear Rock Café in Falls Church, right down the street from the State Theater. We walked in and were immediately impressed at the architecture and décor. I love the dark wood; it gave the place a very modern and clean feel, which is very impressive for a seafood place. There were tables set up outside as well, if you wanted to dine al fresco. For a Sunday night, there was a nice size crowd.
Looking over the menu, there’s a decent selection of seafood for those who are not into craw daddys. But I was determined to try out their crawfish and see how it compared to a few other places I’d eaten at. The crawfish are served by the pound, and you get your choice of 1 of 4 seasoning mixes and then you pick your heat level. What impressed me on the menu was that each bag of seafood comes with corn and a potato and for each 2 lbs you order, sausage is included. We got an order of the Cajun seasoning, Hot and then the Whole Shebang seasoning, Hot. The Whole Shebang is just a combo of the Cajun, Lemon/Pepper and Garlic seasonings.
Your crawfish comes out steamed in a bag, enveloped in the seasoning and spices and you get to wear a bib and just go to town with your fingers, no silverware needed! I was amazed at the size of the crawfish, they were huge. I had read somewhere that their crawfish were flown in live, so none of the frozen variety here. The Cajun seasoning was average to me; the Whole Shebang seasoning on the other hand, was amazing! I love the mix of all the flavors and since I got it Hot, it was finger licking delicious! For those who may be afraid of the heat, I didn’t think the Hot was that spicy at all, it was a good level of heat that didn’t make you sweat and numb the rest of your taste buds. I love breaking off the crawfish tail, sucking the juices out of the top half and then picking at the delicious tail meat. It was so savory and juicy and every bit worth the hype!
We ended our dinner with the beignets for dessert. They come out in bite size pieces smothered in powdered sugar and served with strawberry jam. I love the concept of the mini beignet pieces, but they were not that spectacular in my book. The beignets weren’t as airy and fluffy as the kind I’m used to, but dipping them in the strawberry jam helped.
You also can’t beat the pricing here. Priced per pound, the crawfish were very reasonable and the restaurant itself is great for large parties. So what is my final verdict here, good bye Hot N Juicy, I no longer need to trek out to DC for really delicious crawfish. And even though I did love the crawfish at Seaside Crab House in Eden Center, I like the variety offered at Chasin’ Tails. I have a new spot and cannot wait to go back for a few more pounds! I was also eyeballing their gumbo and jambalaya, can’t wait to give those dishes a try next time.