If one is fond of this crustacean, which asserts its presence from spring to early October, there is nothing better than living in the Metro DC, being close to the source of sweet blue crabs. One does not have to brave the Beltway traffic for a 45 minutes drive to Baltimore. There are sellers of cooked and raw crabs in DC’s marina market and a few in the Northern Virginia (NoVA) area. Continue reading
Mediterranean meets East Asian cuisine, Fussili and Bulgogi, bakchoy & shitake. Who knew it’s possible. Well, there’s Takorean (tacos & bulgogi, Los Angeles, CA), Polish Dog (Kielbasa, slaws & spicy ketchup, Cleveland, OH), Masubi (Japanese rice & Spam, HA), Falafel Sandwich (Middle Eastern vegetarian balls and Jewish flatbread, Subway), etc. Continue reading
Posted in Home
At the investment bank when I was in New York, whenever our graphic design center’s proposal is approved or praised by our client, the Polish office manager on our floor brings us Polish goodies like Pierogis, Rogaliki, Kolacki, Krowki but no Polish Boy. Of course, considering 10 mouths to feed would be a bulky bundle to transport. It would be a problem, as most New Yorkers commute by subway trains. Continue reading
Enjoy one of the favorite snacks in Seattle, the hotdog. Here’s my adaptation of Matsuri dog, available at Gourmet Dog Japon, one of the numerous hotdog stores in Seattle, WA according to Zagat.
At Gourmet Dog Japon located in 2nd Ave. & Pike St., Ste B Seattle, WA, they use kielbasa for the Matsuri dog. Seeing I’ll be serving other snacks starting at 12:00PM and every quarter thereof during the game, I opted to use an uncured no additive, nitrite-free frankfurter (see here). If this Japanese mashup hotdog is not your bag, here is the link to Zagat’s report on Seattle’s burgeoning hotdog culture similar to Chicago’s, and make your own adaptation. Ingredients for each type are mentioned below the photos of the hotdog sandwiches.
Go try them and enjoy the favorite snack food where your favorite team resides.
Note: Tbsp/tablespoon – oz/ounce
4 no additive & nitrate-free hotdogs (see here) or Kielbasa
4 bacon slices
1 cup sliced onions, about 2 onions
3 Tbsp cooking oil
1/2 cup bottled teriyaki sauce
1 cup sushinori (roasted laver), cut in short strips
1 cup shredded carrots
1/2 cup sliced green onions/scallions, 1/4” in length
2 Tbsp Hondashi (at Korean or Japanese stores), optional
4 Tbsp wasabi-mayo to drizzle (@ regular grocery stores)
1/2 of 16 oz Velveeta, cut into 1/2 cubes, (make a dip from the extra cheese for your chips, recipe here)
- Pour oil on big skillet and sauté sliced onions for about 3 minutes and add the Teriyaki sauce, then sauté for 2 minutes more.
- Meanwhile, wrap a slice of bacon, slanted per hotdog, secure with toothpicks, and then grill over stove-top grill or cast iron skillet or any heavy skillet until bacon are in its desired crispness, about 5 minutes each sides.
- To melt cheese—cut it into cubes and melt over medium heat on a skillet. Transfer melted cheese to a ketchup squeeze bottle and drizzle on top of everything.
- To make sandwich—spread wasabi-mayo on both sides of the bun, on flat side of bun, cover with carrots, nori strips, teriyaki onions and scallions. Add hotdog, sprinkle noridashi over it, then add carrots, nori strips and scallions. Lastly, add melted cheese.
All rights reserved © The Chew Inn-NoVA Copyright January 2015.
During football season, a break after the 2nd game and the evening game on Sundays, there’s a scramble for what to have for dinner, more often than not. A quick dinner dish is always on my mind (actually it depends on the QB playing in the evening game, why bother, the DVD has a lot of recorded shows during the week). I discover a trick now that I have this food blog, to stick to my menu I planned for the week for Sunday games. (At least twice a week coming home from work, I find myself wondering in the grocery aisle, scouring for something else to make.) A few frozen vegetables is my savior to avoid the dreaded Compost Bin, but green veggies leafy or not plus bell peppers, I want them crunchy, remain shoo-ins for the CB.
On the first week of fall season, temperature has dipped to 45F degrees in the late evening here in the Metro DC area and in the Midwest. For me, it is time to start churning my pet hot pot into action. It’s soup season!
To mark the first game between two cities I have worked & lived this football season, I’m offering a combined favorite food beloved in both cities/county, (NYC/Fairfax County), Italian cheese and Bulgogi, Annandale in NoVA (Northern Virginia) is known as Koreantown of the East Coast—BulgogItalian Cheese Steak Sub.
Mexican adobo is a seasoning. Filipino adobo is a dish. It is braising with vinegar. The Spaniards came to the Philippines during the 16th century and named it adobo. The Chinese traders during those days introduced the use of soy sauce. Hence, Filipino adobo as known today uses it for pork, chicken, seafood (with squid, black ink from head of squid is used. If not used, the cook is branded unskilled), leafy vegetables and lanka (jackfruit). In other Asian countries, fried rice is served during lunch or dinner time. In Manila, it is a breakfast staple. The basic ingredients are rice, cooking oil, soy sauce and garlic. My lola (grandma) adds vetsin AKA monosodium glutamate (MSG). Her folktale about vetsin—it is made of Chinese babies’ bones. To strengthen her tale, she had asked me a few times: “Have you seen a lot of Chinese baby graves when we go to the cemetery during All Souls Day?“ (It was easy to spot a baby gravesite during those days when we visited my younger baby sister’s grave, they were entombed above the ground in concrete chambers.) Instead of flower offerings, the Chinese have food on top of the graves but sometimes some hunger-stricken mourners/visitors feast on it. We have high regard for Chinese food. (Here, it’s regarded only as convenient take-out food. Chinese food in Manila is cooked the traditional way. I asked my hubby who came ahead of us a year earlier— why is Chinese food here like this?) Anyway, in the mid 60’s memorial parks started, no more eerie concrete chambers. Everyone went six feet under. The parks look peaceful instead of scary. Continue reading
Planning what food to have while watching a football game sometimes is a challenge and it also depends on who will be watching with you or should I say, there should be a balance on saltiness and fat contents of the food to be served. Based on the emails in my inbox days before a game, they’re mostly salty, fatty foods promoting their products or food magazines’ sites extolling the latest creation of their kitchen staff. To avoid this pitfall, you have to be careful in choosing the food to serve during the pre-season games. Though a football season is shorter than baseball, still 6 months of having finger foods, which is generally salty and fat-laden, seems to be an overload of unnecessary food if you let your guard down.
A few times when my son was coming home from SCAD (Savannah College Arts & Design) in Savannah, GA for his summer break, I have requested him to bring home Vidalia onions, he would always say, ma that’s too heavy. Continue reading