Menu for the week of July 1

Posted Sun, 07/01/2012 - 16:10 by Jon

Sunday - (Grilling steak - dry-aged for 4 days in the fridge)

Monday - Eating out at America Eats' last week

Tuesday - Fattoush Salad

Wednesday - Burgers and corn for July 4

Thus - Grilled spiced eggplant

Fri - Brick Chicken

Panzanella Salad

Posted Sun, 06/24/2012 - 18:38 by Audrey
Panzanella Salad

Basically a recipe of my own creation

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  • 2 medium tomatoes, or 1/2 pint of cherry tomatoes, chopped into large pieces
  • 1/2 large English cucumbers, chopped into medium pieces
  • 1 medium red onion, chopped into medium pieces (and roasted in oven, optional)
  • 1 sweet red pepper, chopped into medium pieces (and roasted in oven, optional)
  • 1 pint-sized container of mini mozzarella balls (or cut a larger piece of fresh mozzarella into small chunks)
    • 4.5
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    Negroni Sangria

    Posted Sun, 06/24/2012 - 18:30 by Jon

    Per serving:
    equal parts Aperol and Gin
    3 parts prosecco
    less than 1 part summer fruit (strawberries, blueberries, sliced peaches - raspberries and blackberries don't stay together well)
    sugar to taste.

    For the individual serving, the sweet vermouth feels unneeded. Perhaps a 1/2 part, or St. Germain

    For a pitcher:
    4 cups assorted fresh summer fruit (berries, sliced peaches)
    2 to 4 tablespoons sugar (optional)

    1 cup Aperol or Campari
    1 cup sweet vermouth
    1 cup gin
    2 750-ml bottles chilled Prosecco

    Negroni Sangria
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    Basil Citrus Shortbread Cookies

    Posted Fri, 06/22/2012 - 19:14 by Audrey
    Basil Citrus cookies

    A great, refreshing cookie from Bon Appetit, with some slight modifications:

    1 cup all-purpose flour
    1/2 cup powdered sugar plus more for pressing cookies
    1/2 cup (1stick) chilled unsalted butter, cut into 1/2" cubes
    3 tablespoons sliced fresh basil leaves
    Zest of one lemon (preferably done on microplane)
    Zest of one lime (preferably done on microplane)
    Juice of one lemon
    1/4 teaspoon kosher salt
    Sanding sugar (optional)

    Preheat oven to 375°.

    4
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    Food Hacking Link Roundup

    Posted Fri, 06/22/2012 - 09:09 by Jon

    When you really need to grind pepper, you bring in power tools. Like your drill: http://lifehacker.com/5918291/attach-a-cordless-drill-to-your-pe...

    Pair grapes with asparagus? Sure: http://socialkitchenblog.com/2012/06/07/asparagus-tarts-with-roa... What about vinegar in cocktails? Why not: http://www.nytimes.com/2012/06/13/dining/seasonal-cocktails-dete...

    Online food pairing map: http://www.foodpairing.com/ (iPad app)

    Menu for the week of June 17 2012

    Posted Mon, 06/18/2012 - 19:33 by Jon

    This south-of-the-border menu comes with a full stock from a trip up to Mega Super Market near Takoma Park (at University and Piney Branch)

    Sunday - Carne Asada, Guacamole

    Monday - Ceviche with popcorn

    Tuesday - Taco salad

    Wednesday - Corn Tamales with bean salad

    Bean Salad

    Posted Mon, 06/18/2012 - 19:28 by Jon
    Bean Salad

    This dish makes a great week-long side dish for summer - a chilled, but protein-rich vegetarian dish!

    1 can black beans
    1 can pinto or small red beans
    1 can small white beans
    2-3 jalapenos, chopped
    1 medium white onion, diced
    1 bunch cilantro, lightly chopped
    juice of 2 limes
    1 can or 2 ears corn (boil, cut off kernels)
    salt and pepper to taste
    salsa, to taste

    Avocado
    Tomato
    more limes to taste

    Mix together all but avocado and tomato and let the flavors marry overnight. Add chopped avocado and tomato, and more limes and salsa to taste, upon serving.

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    Menu for the week of June 10 2012

    Posted Mon, 06/18/2012 - 19:17 by Jon

    Sat - Grilled tuna, pea shoot salad, quick pickles, stuffed squash blossoms

    Sun - Grilled Yakatori and cold soba noodle salad

    Mon - homemade Sushi

    Tues - Fried Rice + carrots, green beans, egg

    Wed - Chinese Chicken Salad

    Cold Soba Noodle Salad

    Posted Sun, 06/10/2012 - 17:42 by Jon
    Cold Soba Noodles

    A great side dish that could, with the addition of a protein, take center stage. Goes great as a side to Japanese grilling.

    1/2 packet (~4.5 oz) soba noodles
    1/4 cup rice vinegar
    2 tablespoons soy sauce
    2 tablespoons Asian sesame oil
    1 tablespoon wasabi paste

    1/4 cup minced green onions

    In a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve, keeping the rest in the bowl.

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    Yakiniku (Japanese Grilled Meat or BBQ)

    Posted Sun, 06/10/2012 - 17:37 by Jon
    Yakiniku

    2 boneless, skinless chicken breasts (skin removed and cut into 1 1/2" cubes)

    Marinade:
    1 scallion (white part only, cut into very thin slices)
    1 tbsp miso paste
    2 tbsp mirin
    1 tbsp sake (or dry vermouth)
    1 slice bacon

    Yakiniku no tare (for basting and dipping)
    1 cup low-salt chicken broth
    3/4 cup mirin (sweet Japanese rice wine)
    1/2 cup reduced-sodium soy sauce
    1/4 cup sake (or more mirin and some vermouth)
    3/4 teaspoon (packed) light brown sugar
    1/4 teaspoon freshly ground black pepper
    2 garlic cloves, crushed
    2 scallions, chopped

    4.5
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