So, my friends and I were headed to a wedding in Leesburg, VA. I had been at the Grace Hopper Women in Computing Conference in Houston, TX and my friends were flying in from San Antonio, TX. My plan arrived several hours before them and took the subway from Reagan Airport so I could TRY and snag a seat at the foodie recommended Founding Farmers`restaurant:
Located just three blocks west of the White House, the award-winning Founding Farmers is a very cool farmhouse with old wood, comfortable seating and beautiful community farm tables where folks can gather and enjoy a great meal.
Of course, I picked this fabulous restaurant on a Friday night arriving at 8pm. The check in hosts mentioned I could try to get my own seat at the bar but when I asked frankly, what were my odds, they gave me a grim smile. However I had no where else to go and three hours to kill — the place smelled delicious! I saw two friends who I figured were finishing their meal, since they had ordered dessert and coffee…but it turned out they were foodie friends and still had second rounds of desserts and cappuccino to go, lol. But I stood them patiently and when one friend went to the restroom, I gently, not pushingly asked if they were wrapping up and if they minded if I grabbed the empty bar seat. Glazed eyes from a heavenly food coma nodded yes and I happily sat down. I had order the food to go, just in case I never got a seat, planning to eat it in my rental car when I returned to the airport. They asked if I’d like to get it plated and I was thrilled to say yes. I ate the fried green tomatoes with a fantastic green goddess sauce (and an unexpected goat cheese sauce) and then came the Yankee Pot Roast. The veggies were thick and crisp, and for someone coming from Texas (and 90 degree weather), the warm pot roast warmed my soul.
What is the closest stop from the Metro?
On the Orange/Blue Lines, the closest stops are Foggy Bottom (at 21st & Eye St. NW) or at Farragut West (head toward 18th street). On the Red Line, the closest stop is Farragut North. – See more at:
Check out the Founding Farmers’ recipe from their cookbook, The Founding Farmers Cookbook: 100 Recipes for True Food & Drink from the Restaurant Owned by American Family Farmers:
Join me @ 1pm! I’m excited to join KSAT’s SA Live show at the Buckhorn Museum and talk about how I like to make guac at home. I’d love to know what kind of ingredients you use to make guacamole and what you put it on. Leave me a note in the comments!
Chef Johnny Hernandez’s Guacamole Recipe
(from Simply Ming Season 10 Episode 21)
6 dried chile de Arbol peppers
3 jalapeno peppers
6 Serrano peppers
1 onion, minced
1 cup cilantro, chopped
8 garlic cloves
1 bunch scallions
1 avocado, diced
1 Roma tomato, diced
1. On a hot grill place scallions, jalapeno and Serrano chiles. Grill until just charred on all sides about 5-6 minutes. Set aside.
2. Using a Comal or a flat griddle over medium heat, add the tomatillo, dried chile de arbol peppers and garlic. Cook until tomatillo and garlic are soft, about 6-8 minutes.
3. Place all ingredients into a Molcajeta (mortar and pestle). Grind together, adding 2 tbs each of onion and cilantro until well mixed and broken down to almost smooth consistency. Season with salt to taste. Set aside.
4. In a medium bowl, add avocado, 1/4 cup cilantro, juice of 1 lime wedge and diced tomatoes. Mix together and set aside.
Hand-wash with running water, dish soap and a brush. Dry thoroughly.
This morning I was excited to see that in addition to Fruitful Hill Farms‘ normally offering they also cobs of dried popcorn for $1.50. (Organic popcorn!)
One husk left me with a hearty 1/3 cup of kernels. I broke these off the husk by hand, starting at one end and popping them off to the other into a bowl. I wanted to rinse off the dirt and little kernel hairs so I swirled them around in the same bowl with some water until the sediment settled. (Similar how you’d clean rice…)
I made sure to dry the kernels before putting them in hot oil…in a handful of paper towels. I added 3 tablespoons of Canola oil to my 3 quart dutch oven on medium high.
You can see that I left three kernels in the pot as the oil became hot enough. I used Canola oil because of the high smoke point (Canola oil can withstand high temps before burning.) Once the three kernels popped (and they popped right out of the pan!) I added the remaining kernels in a single layer in the pop. I took the pot off the heat while I added them and swirled the pot around. I also added some kosher salt at this time so the salt would more evenly be distributed on the popcorn.
I had read several different variations of the recipe online so I experimented a little. Some left the pot covered and some said to leave a crack with the lid slightly ajar so that the popcorn would be dry and fresh. I left the pop completely covered, bringing the temperature down to medium heat. After a minute or two the pop started popping excitedly so I left the lid ajar for the remainder of the cooking, only a couple more minutes after that. Just like microwave popcorn I took the pop off heat once the popping subsided.
I shook the pop a little while it was cooking to move the kernels around. I would say there was about ten kernels that didn’t pop so I might have only slightly took the pop off heat at the end.
I made several different bowls for my family. For Jaden I sprinkled truffle salt and garlic. For Jonathan I sprinkled a sweet, smoked Paprika and cayenne pepper. For myself, I enjoyed a bowl of garlic, truffle salt, and cracked pepper popcorn.
The popcorn was fresh and delicious! Recommend this recipe to anyone with some dried kernels! (Get them fresh from your local farmers market!)
What are your favorite seasonings to add?
Schlitterbahn loves families and the proof is in the ice chest – families can save by bringing their own ice chest to the park! Bringing in an ice chest does more than save money for your family, especially if you have fussy eaters! As someone who is always VERY price conscious, I love that they really let you pay for a ticket and that’s in. You can bring in an ice chest full of food and drink and parking is free.
This recipe was inspired from my friend Bonnie Walker at SavorSA.com when I was trying to figure out what to serve with Maine lobsters that I had the fortune to be able to buy in bulk when Groomer’s Seafood has their annual Lobster Fest (when 6,000 lobsters are flown in from Maine.)
Although we ate this pesto potato salad with corn on the cob and a stack of steam lobsters, I think this would be perfect packed into a cooler to be enjoyed across Schlitterbahn’s beautiful watermarks! You don’t have to worry about mayonnaise quickly spoiling in the sun, it’s wonderful fresh and cold. Very refreshing.
(This is also a great when your basil plant runs amok and you need to use some of it quickly.)
Pesto Potato Salad
Cover potatoes with water and bring to a boil on the stove, simmer until tender to a fork spearing. Drain and let cool.
In a small bowl, combine the pesto, vinegar, shallots, mustard, pepper and salt, to taste. Gently add this mixture to the warm potatoes (I use my hands for better equal coverage…)
Garnish with Parmesan cheese, thinly sliced basil. Chill or serve. Better day ahead.
Adapted from Humble Foods:
Combine all ingredients in a food processor and blend until desired consistency is achieved. Use immediately or freeze for later. It will last about six months in the freezer, too.
Makes about a quart of pesto.
Disclosure: TexaSweet provided me with a Central Market gift card to purchase the ingredients for the recipes featured in this article. I received no further compensation, and all opinions expressed are my own.
(Photo courtesy of TexaSweet)
Texas Citrus is sweet, juicy, delicious and, most important, at the peak of the season! So peel that outer skin of the Rio Star or Ruby-Sweet and reveal the sweet, juicy, red interior for yourself.
How do you pick a good grapefruit? The grapefruit should blush different shades of pink and orange for the best flavors. Make sure you don’t judge a grapefruit by its cover either! Even though there might be blemishes, scratches, or scars on the exterior skin, the meaty fruit is unharmed inside. The harvesting of Texas Grapefruit and Oranges takes place October-May of each year. Grapefruit tastes the sweetest December-February, also known as peak time.
Nutritional Value of a Texas Grapefruit:
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Ever wanted to learn how to section a grapefruit?
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Especially on a hot Texas day, what hits the spot better than Texas grapefruit margarita? (Don’t cut citrus more than 30 minutes before making/serving for optimal citrus flavors.)
(Photo courtesy of TexaSweet)
Head over to some of my favorite blogs to learn about more grapefruit starring recipes!