Friday, January 19, 2018

Flashback Friday - Avocado Soup and Crab Salad

flashback friday graphic
This post originally appeared on Minxeats.com on June 21, 2013.

I do most of the cooking on the weekends, except when we go out to eat (of course). If I'm thinking ahead, I plan my meals by Tuesday, our usual grocery shopping day. Most of the time though, I don't give it a thought until Thursday or Friday and then I have to decide whether I should just use what we have in the house, or schlep down to the grocery store to pick up special ingredients.

One recent weekend, we had steamed crabs on Saturday and ended up with a nice container of leftover meat. Rather than default to making crab cakes, I decided to make a crab salad and serve it with a soup made from the two ripe avocados we had picked up earlier in the week. The soup was thick and lusciously creamy, and the citrussy salad added the perfect touch of acid.

I used black garlic to season the soup because I had it. You can use one clove of regular garlic, but chop it and add it to the scallion while it's cooking to cut some of the strong garlic taste. Of course, if you like the flavor of raw garlic, don't let me get in your way!

Avocado Soup

4 scallions, white and green parts, chopped
olive oil
2 ripe Haas avocados
3 tablespoons lime juice
1 cup chicken or vegetable stock
1/4 cup plain yogurt or sour cream
3 cloves black garlic
couple shakes of hot sauce (I used green Tabasco)
salt and pepper to taste

Cook scallions in a bit of olive oil and a pinch of salt until wilted. Add them, along with the rest of the ingredients, to the bowl of a food processor or blender and purée. If the mixture is too thick for your taste, add a bit more stock or yogurt. Season to taste, adding more lime juice, if desired. Serve chilled, topped with a handful of crab salad.

Makes 4 appetizer or 2 main dish servings.

Crab Salad

2 tablespoons orange or grapefruit juice or a combination of the two
2 tablespoons lime juice
1 tablespoon champagne vinegar
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 teaspoon honey or agave syrup
1 lb blue crab meat (body and claw), picked over for shell
1 tomato, seeded and finely chopped
fresh basil and mint leaves

Combine the first six ingredients in a small bowl, beating well with a fork until the dressing emulsifies. Season with salt and pepper.

Put the crab and tomato in a medium bowl. Pour over the dressing and toss lightly to coat. Taste for seasoning and add additional salt and pepper, if necessary. Cut basil and mint into a chiffonade and stir in before serving.

Makes more than you'll need for the soup, so grab a fork and dig in.

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Posted on Minxeats.com.

Wednesday, January 17, 2018

National Today

Have you ever noticed--especially if you're on Instagram--that there are a lot more holidays than just the usual Presidents' Day, 4th of July, Labor Day, etc? Tons more, actually, and so many of them are food related. I vow to spend more time in 2018 celebrating holidays like National Meatball Day (March 9) and National Coffee Day (September 29, but every day for me). To that end, I’ve partnered with viral holiday website National Today to share the ultimate 2018 holiday celebration calendar. They have a complete list of holidays you've probably never heard of with suggested ways to celebrate each one, along with fun facts and history, too.

Here are some sample holidays, ones I plan to observe in the coming year. They're all food-related, because hey, I celebrate food every day. There are also plenty of non-food holidays like National Lipstick Day (July 29) and National Barbie Day (March 9) on which to be festive. Check out National Today's site and never miss another opportunity to celebrate something.

Incidentally, today (Jan 17) is National Hot Buttered Rum Day. Here's my favorite recipe for the drink.

JANUARY HOLIDAYS

National Cheese-Lovers Day (Jan 20)
Whether you prefer Gruyere or Muenster, this is the day for you.

National Chocolate Cake Day (Jan 27)
I think this holiday should be celebrated more than once a year.

National Croissant Day (Jan 30)
Let's give a cheer for these buttery French crescents!

FEBRUARY HOLIDAYS 

National Pizza Day (Feb 9)
Another holiday I would celebrate daily, if I could.

National Tortellini Day (Feb 13)
A special day for a special pasta.

National Drink Wine Day (Feb 18)
Not that anyone needs a special day to drink wine.

MARCH HOLIDAYS

National Oreo Cookie Day (Mar 6)
America's favorite cookie!

National Meatball Day (Mar 9)
And not just Italian meatballs...makes sure to give Swedish meatballs some love on this day.

National Artichoke Day (Mar 16)
Artichokes don't get enough love, IMHO.

APRIL HOLIDAYS

National Burrito Day (Apr 5)
Why not?

National Beer Day (Apr 7)
Like National Wine Day, this could be every day.

National Pigs in a Blanket Day (Apr 24) 
I remember my Mom making these for my childhood birthday parties. A memory worth celebrating.

MAY HOLIDAYS

National Shrimp Day (May 10)
If I wasn't contractually obligated, as a Marylander, to love blue crabs best, I'd call shrimp my favorite crustacean.

National Brisket Day (May 28)
Braised or smoked, brisket deserves a shout-out at least one day a year.

National Macaroon Day (May 31)
Remember, macaroons (mack-a-ROONS) are made with coconut. Those cute pastel colored French sandwich cookies are macarons (mack-a-RONS). And they should have a day of their own.

JUNE HOLIDAYS

National Donut Day (Jun 2)
Another day that could really occur 365 without much argument.

National Cheese Day (Jun 4)
Jan 20 celebrated the cheese-lover, while this day celebrates the cheese itself.

National Rosé Day (Jun 9)
Literally, ROSE ALL DAY.

JULY HOLIDAYS

National Ice Cream Day (Jul 16)
Do you like vanilla or chocolate better?

National Chicken Wing Day (Jul 29)
There are plenty of opportunities to enjoy chicken wings throughout the year, but this is the only day where they are feted.

National Cheesecake Day (Jul 30)
I like my cheesecake moist and fluffy, not dense. How about you?

AUGUST HOLIDAYS

International Beer Day (Aug 4)
The US celebrates beer in April, but the whole world celebrates beer on this day. I think I'll join them.

National Rum Day (Aug 16)
A favorite libation that works wonderfully in Summer cocktails.

National Lemonade Day (Aug. 20)
When life gives you lemons, save them for National Lemonade Day.

SEPTEMBER HOLIDAYS

National Guacamole Day (Sep 16)
Forget avocado toast. Guac belongs on chips.

National Pancake Day (Sep 26)
Have pancakes for breakfast and dinner today!

National Coffee Day (Sep 29)
I celebrate this day every day, though it officially only gets September 29th.

OCTOBER HOLIDAYS

National Taco Day (Oct 4)
This day should run concurrently with National Guacamole Day, don't you think?

National Pasta Day (Oct 17)
Mr Minx's favorite day of the year.

National Bologna Day (Oct 24)
My bologna has a first name.... Actually it doesn't. Who names their bologna?

NOVEMBER HOLIDAYS

National Nachos Day (Nov 6)
Who doesn't love crisp chips coated with cheese and other goodies?

National Pickle Day (Nov 14)
Remember: pickle as in the food, not pickle as in getting yourself into trouble.

National Cake Day (Nov 26)
Not just chocolate cake day, though you can eat that on this day, too.

DECEMBER HOLIDAYS

National Gazpacho Day (Dec 6)
I think of gazpacho as a warm-weather food, but I guess it's warm somewhere in the world in December.

National Ice Cream Day (Dec. 13)
I do eat ice cream all year long though.

National Bacon Day (Dec 30)
The most important holiday of all!

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Posted on Minxeats.com.

Monday, January 15, 2018

Fiesta Mexicana

My brother discovered Fiesta Mexicana first, when he lived on the east side of Baltimore County. He and Dad would go to the tiny family-run restaurant for lunch on a semi-regular basis, which made me wish Mr Minx and I lived closer. The two of visited the restaurant in 2012, while we were writing Food Lovers' Guide to Baltimore. We ordered the Paquet Eduques, a combo platter including two enchiladas, and one each sope, taco, quesadilla, and flauta. We would have ordered more, but in those days we were eating at multiple restaurants a day in order to write about as many as possible before we hit our rapidly approaching deadline. We especially enjoyed the authentic Mexican quesadilla, which only vaguely resembles what goes by that name here in the US.

Recently, my Dad moved to the area and we took advantage of the proximity to visit Fiesta Mexicana not once but twice in a matter of weeks. The first time, I tried the pambazo, a sandwich served in a roll that has been brushed with a savory guajillo chile sauce and seared, then stuffed with meat and garnished with lettuce, crema, and queso fresca. The normal meat filling is chorizo with potatoes, but I opted for the Milanesa, a breaded beef cutlet that they cut into pieces and pile onto the bread. The sandwich had lovely flavors and textures, from the slightly chewy seared parts of the roll to the cool cream and everything in between. I could get this every time, but there are so many other things on the menu, I'm definitely going to have to branch out.

On the next visit, I tried three of the tacos: carnitas, carne asada, and campechanos, which is a combo of chorizo with shredded beef. The fillings are generous and the corn tortillas are thick enough that they don't need to be doubled, but I was a bit disappointed. Both the carne asada and carnitas were tough and chewy, and I really couldn't tell the pork from the beef. The campechanos was the best of the three, but was also lacking in moisture.

My Dad got his favorite, the quesadillas. Made from pockets of fresh masa stuffed with your choice of meat, cheese, or veggies, these are closer to turnovers than what we normally consider a quesadilla. The texture is both crisp and tender, and they are especially good when stuffed with chorizo and potatoes, or spicy chicken. He normally doesn't like sour cream (or so he says) but he gobbled these up even with the generous drizzle of crema.

On one occasion, we ordered enchiladas to go. Normally stuffed with shredded chicken and topped with a spicy green sauce, they can also be filled with any other meat for a slightly higher price. Occasionally, molé sauce from Mexico City is available, which I am sure is a treat.

On both occasions, the restaurant was full of patrons ordering things like nachos, chilaquiles (eggs with tortilla chips soaked in chile sauce), cecina (flank steak), and tostadas, all of which looked tempting. Next time I'll try one of those, if I don't just get another pambazo.

Fiesta Mexicana
8304 Philadelphia Road
Rosedale, MD 21237
The menu can be found here.

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Posted on Minxeats.com.

Friday, January 12, 2018

Flashback Friday - The Oregon Grille

flashback friday graphic
This post originally appeared on Minxeats.com on January 22, 2013.

January means Restaurant Week(s), and this year Mr Minx and I decided to stay in Baltimore County rather than stray into the City. Our first pick this year was The Oregon Grille, a cozy, clubby, and elegant restaurant just off the Shawan Road West exit on I-83. As befitting its location in horse country, the restaurant is decorated with equine prints and jockeys' accouterments. The menu has a nice mix of both seafood and meat dishes, featuring classics like steak au poivre and crab cakes, with a few more modern dishes like crispy duck legs stuffed with pears and a sushi-inspired appetizer called "spicy rolls two ways."

Sorry for the blurry photos, but the restaurant is dark-ish and a
flash would definitely have annoyed other guests.
I tried those spicy rolls as my appetizer, and they had a nice kick to them. The fish - tuna and salmon - was swaddled snugly within a nori wrapper padded with a layer of creamy rice. To continue with the Asian theme, we also tried an order of the crab and avocado wontons from the regular menu. They were heavy on the avocado, but crisp and greaseless. And prettily presented, I might add.

Mr Minx's RW appetizer was beef barley soup. It was a generous portion, with plenty of vegetables and nuggets of beef, but it needed a bit of salt.

For our entrees, I ordered the warm lobster salad, which was simply terrific. Lightly cooked julienned root vegetables were tangled with a bit of fresh watercress to form a bed for the meat from half a lobster, and everything was napped with a buttery lemon vinaigrette. On the side were pieces of truffled toast sorely lacking the truffle and a mite over-toasted, but I had a huge crusty dinner roll handy with which to mop up the sauce.

Mr Minx had the salmon with lobster risotto, crispy shrimp, and "vanilla dust" butter. Vanilla is a tricky flavoring to use in a savory dish, but it seems to be most successful with seafood. While all of the individual elements of his dish were well-cooked, the flavor of the vanilla was a bit too pronounced for his taste. I found it interesting, but a bit disconcerting because of the lack of accompanying sweetness. Vanilla = sweet stuff.

On to the actual sweet stuff. I had the orange-spiced apple crisp. The large shallow ramekin meant that there was a goodly portion of "crisp" - my favorite part. The combination of orange and apple was very fragrant and autumnal, and I quite enjoyed the dish. Mr Minx had the carrot cake with cream cheese buttercream, which was delicious and classic, if a bit dense from the number of layers of frosting.

While we had some minor quibbles about the meal, overall we really enjoyed the food at The Oregon Grille. The Restaurant Week prices are a real steal, and we recommend trying the place if you haven't already. Additionally, service was terrific, and our waiter, Tom, took excellent care of us. He even brought a tiny carafe of olive juice in case we wanted our extra dirty martinis even more dirty. We'll be back.

(Oregon Grille's Restaurant Week is extended to 2/2/2013, so there's still time to check it out this year.)

The Oregon Grille
1201 Shawan Rd
Hunt Valley, MD 21030
(410) 771-0505
http://www.theoregongrille.com/

The Oregon Grille on Urbanspoon

Posted on Minxeats.com.

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