Friday, July 3, 2020
Oh, how I love barbecue. And how I love a smoky, spicy-sweet side of beans to go with it.
Just in time for the 4th of July, here's my new favorite recipe for barbecue "baked" beans--"baked" because they aren't really, since I made them in the Instant Pot.
There are lots of recipes for "barbecue beans" or "baked beans"--not really sure what the difference is I put both in the name of this dish.
I've made this dish twice, and while it was good both times, the adjustments I made for the second time were a definite improvement. I didn't have any molasses on hand the first time, so I used 1/4 cup of maple syrup (the real kind). This worked fine, but I missed that deep sweetness the molasses adds. I also used Stubbs's Sweet Honey & Spice flavor barbecue sauce the first time, which I didn't like nearly as much as the Stubb's Hickory Bourbon I used for the second batch (for the record, my favorite variety of Stubb's barbecue sauce is Sweet Heat--so amazing).
In looking at ingredient lists of other recipes to develop this dish, the one I leaned on the most was "The Best Barbecue Beans Recipe" by Joshua Bousel for Serious Eats. The accompanying photos were exactly what I wanted my beans to look like, and I liked the combination of sweet ingredients (honey, brown sugar and molasses). I made quite a few changes, but it's worth checking out.
That Serious Eats recipe goes the more traditional route of soaking the beans first and baking them in the oven, so expect an overnight soak and about 6-7 hours of cooking time. By comparison, my recipe takes a little over 2 hours--not exactly "instant" but with no soaking or oven time, it's great for whipping up "baked" beans the day before (or even day-of) you want to enjoy them without heating up your kitchen on a hot day or having to remember to soak those beans.
Instant Pot Barbecue "Baked" Beans
1 lb. dried pinto beans (may use other similarly sized dried beans), rinsed and examined to remove any small stones
10 cups water
1/2 tsp. salt
Ingredients for cooking the dish:
1/2 lb. bacon, cut into 1/4 to 1/2 inch wide strips
1 1/2 cup diced (about 1 large) yellow or sweet onion
3 garlic cloves, minced
1 1/4 cup barbecue sauce (I recommend Stubb's Hickory Bourbon)
1/4 cup ketchup
2 tbsp. mustard (any will do, I used a grainy Dijon)
1 tbsp. apple cider vinegar
2/3 cup brown sugar (I used light, but would've used dark if I had it)
1/3 cup honey
1/4 cup molasses
2 cups low sodium chicken broth
Cook the beans:
1. Combine dried beans, water and salt in an Instant Pot. Lock the lid and set to cook under high pressure for 25 minutes. When cooking time is up, allow pressure to release naturally, which takes about 10-12 minutes. Total time for this step is 50-60 minutes.
2. When pressure is fully released, unlock the lid, drain the beans and set aside in the fridge until ready to use.
Cook the dish:
1. Using the Instant Pot sauté mode, cook the bacon until browned and crisp. Remove from the pot with a slotted spoon. Remove excess bacon fat, leaving about 2 tbsp. in the pot (I used a couple paper towels to soak it up).
2. Add the onion and garlic to the pot. Sauté until softened and lightly browned, about 8-10 minutes. Turn off the Instant Pot.
3. Into the pot with the cooked vegetables, add the cooked bacon, cooked beans, barbecue sauce, ketchup, mustard, vinegar, brown sugar, honey, molasses and chicken broth (in other words, all of the remaining ingredients). Stir to combine. Lock the lid and set to cook under high pressure for 15 minutes. When cooking time is up, allow pressure to release naturally, about 10-15 minutes (vent any remaining pressure after 15 minutes). Total time for this step is 40-45 minutes.
4. Unlock the lid and stir the mixture. If a thicker texture is desired, use Sauté mode (normal setting) to evaporate some of the moisture and thicken the beans--about 10 minutes is just right for me. Allow to cool and either eat or transfer to a container with a lid to store in the fridge.
Monday, April 13, 2020
It's been over 3 years since I've posted a story on Cook In / Dine Out. I've been thinking of restarting it--not as frequently as before, but occasionally writing about new recipes, old favorites and of course, restaurants. With COVID-19 having shut all restaurant dining in, it's going to be really more like "Cook In / Dine In" for the time being.
Thankfully, a lot of great restaurants are offering food for pick-up or delivery, a good reason to continue to support your favorite neighborhood spots, as they need that support now more than ever. We have continued to order from our favorite neighborhood places--Buck's Fishing and Camping and Comet Ping Pong--pretty much every weekend. Yes, we miss our wonderful servers, but having one of those amazing wood-grilled burgers or a Stanley pizza is such a comfort. We are glad they are still open for business and hope they stay that way.
Amazingly, the owners behind our two favorite local hangouts have gone and done something that seems absolutely bonkers: they've opened a new restaurant. Yes, there is a new member of the Forest Hills dining family. And it's pretty incredible.
To set the stage, I must remind you that Chris and I love Mexican food. I mean, it's one of the reasons we typically plan a long weekend in Texas each year. While there, we seek out really good Mexican (and barbecue, another favorite) since, unfortunately, really good but inexpensive Mexican isn't as prevalent in D.C. as we'd like, especially in our neck of the woods. Sure, Poca Madre is divine, but that's neither inexpensive nor convenient to where we live.
|Chips with guacamole and salsas|
The menu is fairly short, and tacos are the star. As I've checked out the site during the last week, the offerings seem to change a little bit (carnitas was not available the night I ordered), but the short list includes favorites like chicken tinga verde--succulent pieces of chicken stewed with vegetables--and skirt steak fajitas, which smartly side-step the typical sautéed onions and peppers to provide only tender morsels of perfectly grilled steak enriched with a side of honey-chipotle butter and complemented with a scattering of fresh cucumbers. Although we haven't tried it yet, roasted mushrooms and chiles sound like a tasty alternative for those wanting a non-meat choice.
Our favorite taco, the best taco we've ever eaten from a D.C. restaurant, is the short rib birria. Wow wow wow is this good eats. Chef Christian Irabién, an Oyamel alum, has crafted something truly special here, braising short ribs and serving them in red mole broth with pickled onion and preserved cherries (which taste so much like Luxardo maraschino cherries that I'm wondering if that's in fact what they are). Every bite is tender and tasty, with enough spice to keep it interesting and just a hint of sweetness from the cherries. I could eat this taco everyday (it could be a problem having this just blocks from home).
|Family taco night|
For dinner, I definitely recommend getting the "family taco night." It comes with your choice of filling, freshly made corn tortillas (a little smaller than usual and smacking of true homemade goodness), chips, salsa verde, salsa chipotle (absolutely incredible), red beans (amazing), garlic rice, and pickles (tasty but careful with those pickled jalapeños--they've got quite the kick). You also get some peanuts and grasshoppers to snack on beforehand and a decadent slice of tres leches cake garnished with whipped cream and strawberries for dessert. The night we got it, they even threw in a kale Caesar salad with Buck's garlicky Caesar dressing and large croutons. Because it's so hard to choose just one filling, I recommend you add at least one or two others. Toss in some extra tortillas and you have lunch or dinner covered for the next day too.
Because I couldn't help myself, I also ordered a side of guacamole and some extra chips (which we enjoyed with mezcal margaritas I made before dinner). The guacamole is exactly as it should be, bursting with fresh avocados and topped with a few toasted pepitas and a sprinkle of queso fresco. And the chips are really good too, crisp with true corn flavor just the way good tortilla chips should be. So many other things call to me from the menu: I really hope to try their carnitas sometime soon, and I'm curious about their queso dip, including the vegan cashew "queso." Although they don't seem to offer it right now, the online menu shows they also make crispy brussels sprouts with black garlic and smoked jalapeños. Doesn't that sound good?!
Given the times, Muchas Gracias is open right now from 4 to 8:45 p.m. Wednesday through Sunday for pickup (call to order) or online delivery via Caviar or Door Dash. Although this is billed as a pop-up, I hope it sticks around and becomes permanent. I couldn't be happier to have this down the street.
Muchas Gracias, 5029 Connecticut Ave., NW, (202)-244-5000.
Buck's Fishing and Camping
Comet Ping Pong
Monday, February 27, 2017
Regular readers have probably noticed by now that I'm not posting on my blog much anymore. I've decided to put Cook In / Dine Out in semi-retirement after 5 tasty years. I will still post occasionally, but I won't be as active either here or in social media.
That said, I do plan to post new recipes on occasion if I have something really good, and I think these chicken quesadillas qualify. I love the spicy-sweet flavor of chipotles-in-adobo here. The first time I only used one, but it wasn't spicy enough for me. How much chipotle to use will be a matter of how hot you want it. I'd call this a "medium" heat level.
Spicy Chicken Quesadillas with Avocado Yogurt
Serves 2 as entree or 4 as a starter (easily doubles too)
2 tbsp. extra-virgin olive oil
3/4 lb. boneless-skinless chicken breast (recommend cutlets or tenders)
1 tsp. ground cumin
2 tsp. dried oregano
1/2 tsp. garlic powder
Seasoned salt, to taste
1/2 large sweet onion, slivered
2 chipotles-in-adobo, minced with some of the sauce
Juice from 1/2 lime
6 small (fajita size) flour tortillas
4 oz. monterey jack cheese, shredded and divided into 6 equal portions
Avocado yogurt (see below)
1. Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with cumin, oregano, garlic powder and seasoned salt, and sautéed until browned and cooked through, about 10-12 minutes, turning over at the halfway point. Remove the chicken from the pan. After the chicken has rested a couple minutes, chop it into 1/2-inch chunks.
2. Add the onion to the hot pan and sauté, stirring occasionally, until browned, about 8-10 minutes. Stir in the minced chipotles and the chopped chicken. Squeeze the half lime over the mixture to deglaze the pan. Turn off the heat.
3. Heat a 10-inch frying pan over medium heat. Place a tortilla in the pan, then sprinkle evenly with a portion of cheese. Spoon about 3/4 cup of chicken mixture on top of the cheese, spreading it in an even layer, then sprinkle another portion of cheese evenly on top before topping with a second tortilla. Cook for 90 seconds until the bottom tortilla is lightly browned, flip (recommend using a wide spatula) and cook for another minute. Transfer to a cutting board and cut into fourths. Repeat two more times with the remaining ingredients to make 3 whole quesadillas (or 12 fourths when cut). Garnish with avocado-yogurt and cilantro leaves.
1 ripe hass avocado, peeled and pit discarded, flesh cut into fourths
1/2 cup nonfat plain Greek yogurt
Juice from 1/2 lime
In a tall container, combine the avocado, yogurt and lime juice. Blend until smooth with an immersion blender (alternatively, combine the ingredients in a food processor or standard blender and pulse until smooth).
Wednesday, December 28, 2016
There are a lot of ways to make French toast. The simplest, which I remember my mom doing when I was a kid, is to whisk egg and milk together, dip sandwich bread into it, and grill the bread in a pan. From there, you can get all kinds of elaborate. Personally, I find the recipes that call for a lot of eggs, sugar and cream to be too rich. That approach results in what's basically an egg custard held together with bread. I'm also not a fan of deep-frying French toast. It's just too much.
My approach below is adapted from America's Test Kitchen's recipe. For years, I made their recipe faithfully, although recently I've been changing it up a bit. I wanted a little more egg (they use only one), a little less flour, and cinnamon, which goes nicely with the vanilla and is just classic in my book. Although you can use any bread, challah bread works nicely. The sugar in this gives bread just a hint of crunch. I don't call for soaking the bread a long time--just briefly. I don't want a really dense French toast (plus, you'll probably use your batter up too fast with a long soak).
Challah French Toast
Adapted in part from a recipe by America's Test Kitchen
2 large eggs, at room temperature, lightly beaten
1 cup milk, at room temperature (can use any kind, including skim)
2 tbsp. butter, melted but not hot
2 tsp. vanilla extract
3 tbsp. sugar
2 tbsp. all-purpose flour
Pinch of salt
1/2 tsp. ground cinnamon
1 tbsp. butter (not melted), divided
6 slices of challah bread, cut 3/4-inch thick
Warm maple syrup (optional)
1. Heat a large skillet over medium heat.
2. In a large shallow bowl, whisk together the eggs, milk, butter and vanilla. In a small bowl, whisk together the sugar, flour, salt and cinnamon. Whisk the dry ingredients into the wet ingredients to create a uniform batter.
3. Add half the unmelted butter to the hot skillet. Dip three pieces of bread (one at a time) into the batter, allow it to soak for a few seconds and wiping off any excess batter with your fingers. Place the dipped bread in the skillet and cook until lightly browned, about 2-3 minutes. Turn over and cook another minute to 90 seconds. Set aside on a platter, add the remaining butter to the skillet and repeat with the other three pieces of bread (this should use up almost all the batter).
4. Serve French toast with warm maple syrup.
Monday, December 26, 2016
Another year comes to a close at the end of the week. Like other recent years, it was a very busy time for new restaurants in D.C. (Eater D.C. counted 102 openings in the fall alone). I made an effort to get to many of the ones I thought sounded most interesting, but of course, there were still quite a few I haven't visited yet. I also like to mix in older restaurants which, after all, can do new and interesting things all the time, even if they've been open for years.
It wasn't a big year for me travel-wise, and I found myself less interested in writing about the places we visited while away from home. I really meant to do a round-up of places we ate in Southern California, but just didn't get around to it. So, I'll make up for that right now, briefly, by sharing the highlights: 1) Norah in West Hollywood is fabulous--delicious food, good service and an inviting space, 2) Breakfast in L.A.'s retro diners is the best way to start the day with a Southern-California frame of mind (Mel's Drive-In and NORMS in West Hollywood were both good, and the old-Hollywood charm of Fred 62 is perfect before a morning hike in Griffith Park), 3) The Good Lion cocktail bar in Santa Barbara has a very friendly staff shaking/stirring some really excellent drinks, and 4) I didn't expect much from Long Beach, but was pleasantly surprised by great whiskey-focused bar, The Blind Donkey.
So, here then are my favorites of the year (restaurants are in D.C. unless noted):
Best Starter/Small Dish: Leeks Dijonnaise, Convivial. It's easy to turn leeks into soup; harder to serve them in larger form without ending up with a squishy, stringy texture. Convivial treats the allum just right in this delicious, nicely textured opener. Runners up: wood-grilled carrots with yogurt at Buck's Fishing and Camping, bhel puri (puffed rice, fruit, and mint grain salad) at Bindaas.
Best Pasta: Sfoglina. The just-opened fourth D.C. restaurant from chef Fabio Trabocchi and his wife Maria has quickly proven itself to be an excellent spot for a top-quality bowl of pasta. Whether you go for a short-rib filled agnolotti or a deeply mushroomy corzetti, you're in for a treat. Runner-up: Corn Ravioli at Tail Up Goat.
Best Pizza: All-Purpose. D.C. has been blessed with an abundance of delicious pizza in recent years (see "Survivor of the Year" below for another good one). The opening of All-Purpose this year has really upped the game with its wonderfully flavorful crust and perfectly balanced toppings. Pepperoni pizza hasn't been this exciting since the '80s. Runner up: Farmers and Distillers, which also serves a good pepperoni pizza with whole-grain crust and flavorful red sauce.
Best Tacos: Mayahuel (NYC). Here's a wonderful secret about New York's top mezcal-loving cocktail bar, Mayahuel: The food is also amazing. While we liked everything we ate at Mayahuel--and the smoky salsa is a particular standout--the spicy, flavorful tacos were just incredible. Can't wait to go back for more. Runners up: Empellón Taqueria (NYC), Espita Mezcaleria.
Best Entree (That Isn't One of the Above): Autumn Olive Oil Pork, The Dabney. Perhaps the best pork dish I've ever had, this tender, flavorful dish was a highlight among an evening of standouts. Runner up: Coq au Vin Fried Chicken at Convivial.
Best Dessert: Key Lime Pie, Convivial. Tart and sweet achieve perfect balance in Convivial's key lime pie, a dish as beautifully composed as it is tasty, topped smartly with slices of fresh kiwi. Runners up: Churros with chocolate at Mayahuel (NYC); Sorghum Custard at The Dabney, 15-Layer Carrot Cake at The Source.
Best Fast-Casual Newcomer: Shouk. If eating "vegan" is still a turnoff to you, then fine, skip Shouk. That just means I'll have a shorter wait for what has become one of my favorite lunch spots, serving insanely delicious pitas and bowls stuffed with spiced, roasted vegetables. Although I haven't tried it yet, I hear their new burger is a knockout.
Best Cocktail: The Six Shooter, Mayahuel (NYC). Mayahuel has many, many good cocktails, as I've written about last year, including the Dijahbone, last year's cocktail of the year. Well, The Six Shooter, a bracing and dark combination of rum, mezcal and quite a few modifiers, may just be the cocktail of the decade. We love this so much, I tried my hand at approximating it. Runners up: Always Betz on Black at The NoMad (NYC), Smiling Rabbit at Espita Mezcaleria.
Best Service: Tail Up Goat. I have a lot of pleasant memories from our dinner at Tail Up Goat, but what I remember most was the excellent service. Despite the very busy Saturday evening we were there, the service from everyone was friendly but not overly so, prompt but not rushed and marked by genuine affection for the food and their work. I can't stand being in a busy restaurant that feels like they want to rush you through to seat the next billing as quickly as possible--I didn't feel that way at all here. Runners up: Mayahuel, The Dabney, All-Purpose.
Best Overall Experience: The Dabney. Today we may use microwaves, gas burners and sous vide machines, but cooking started with simple, smoky fire. That The Dabney cooks everything over (or near) a massive open fire pit makes its food kissed with smoke and char in delightful ways that still deliver texture and flavor. The homey decor and friendly service enhance an experience that I look forward to repeating next year. Runners up: Mayahuel (NYC), All-Purpose, Convivial.
Restaurant I'm Sorry to See Go: Kangaroo Boxing Club. This delightful Columbia Heights restaurant saved my night this summer after a lousy experience at a nearby bar. They completely turned my evening around with delicious barbecue and friendly service. Sorry to hear it's closing. Also closed this year: Espuma (Rehoboth Beach).
Survivor of the Year: Comet Ping-Pong. Consider this an extra-honorable mention for one of our favorite neighborhood hangouts that has weathered with patience and grace unthinkably cruel attacks based on groundless conspiracy nonsense. That the attacks spilled over into the rest of the neighborhood and turned violent hasn't stopped the neighborhood from voicing its support for this and other nearby great establishments.
Monday, December 19, 2016
This Year's Dallas Holiday Bakeoff is a contest between the Shepard sisters. Click here for Sue Ellen's entry.
J.R. and Bobby may be the famous sibling rivals on Dallas, but they fundamentally loved each other. I'm not sure you can say that about the shows most famous female sibling rivalry: the eternal contest between Sue Ellen and her younger sister Kristin. Whenever Sue Ellen gets what she wants, Kristin seems to want it too. And if she can't have it? Well, there's a reason "Kristin" is the answer to Dallas's most famous question.
Imagine if the Shepard girls' rivalry extended to the kitchen. What would they bake to show up the other? Being the spicier (and generally nuttier) of the two, these zippy Peanut Butter Ginger cookies are perfect for Kristin. Want to up the heat? Add a little cayenne pepper. Don't be shy...Kristin certainly wasn't. Just don't eat these from a balcony overlooking a swimming pool.
Kristin's Peanut Butter Ginger Cookies
Adapted from a recipe for Perfect Peanut Butter Ginger Cookies by The Ginger People
(Note: I made some changes from the original recipe, which includes an extra step of rolling the formed cookie dough in a mixture of "raw" sugar and fresh ginger, and more specificity about the ingredients. I also added a pinch of cayenne pepper for just a little more kick.)
1 1/2 cups all-purpose flour (note: I substituted white whole wheat flour)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup peanut butter (the original recipe called for creamy; I used crunchy)
3/4 cup sugar
1/2 cup packed brown sugar
1 large egg
1 1/2 tsp. vanilla paste
Generous pinch of cayenne pepper (optional)
5 oz. (about 1 cup) crystallized ginger, chopped into small pieces (less than 1/4-inch)
1. Preheat oven to 350 F.
2. Line two baking sheets with parchment or silicon liners. In a medium bowl, add the flour, baking soda, baking powder and salt and whisk together.
3. In the bowl of a stand mixer (or alternatively a large bowl if using a hand mixer), combine the butter and sugar and beat on medium-high until creamy, about 5 minutes. Add the sugar and brown sugar and beat until well mixed, then add the egg and vanilla paste (and cayenne pepper, if using) and beat until mixed in. On low speed, add the mixed dried ingredients and the chopped crystallized ginger and beat until the dough is just evenly mixed.
4. Form the dough into 1-inch balls and place on the lined baking sheets about two inches apart. Flatten the balls slightly with the bottom of a glass or a fork (the latter will make fork-grooves). Bake for 9 to 11 minutes until the cookies have spread slightly and are lightly browned around the edges. Remove from the oven, allow to cool about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Store in the refrigerator.
Dallas Holiday Bakeoff 2016: Sue Ellen's Black and White Cookies
This Year's Dallas Holiday Bakeoff is a contest between the Shepard sisters. Click here for Kristin's entry.
Kristin may have been the more devious Shepard sister, but Sue Ellen was definitely the classier one. Nobody exudes style like Sue Ellen. Among her many memorable looks, the most iconic was the black and white dress from the fourth season, which she was wearing when she was arrested for shooting J.R. (spoiler: it was really her sister Kristin who did it!).
These Black and White Cookies pay homage to that iconic look, a buttery vanilla cookie half-dipped in dark chocolate. They taste as good as they look and would certainly give Sue Ellen the upper hand she needs to best Kristin.
Sue Ellen's Black and White Cookies
Base cookie recipe adapted from Do-Almost-Anything Vanilla Cookie Dough by Dorie Greenspan
(Note: the ingredients represent a half-recipe from Greenspan's original recipe. I realize that I used both grams and ounces below; however, the gram measurements are from the original recipe and the ounces refer to ingredients packaged by the weight as indicated, so you don't actually have to weigh them.)
8 oz. (2 sticks) unsalted butter, at room temperature
131 grams (2/3 cup) sugar
1 tsp. salt
2 large egg whites, at room temperature
1/2 tbsp. vanilla extract
272 grams (2 cups) all-purpose flour
8 oz. dark chocolate (I used 2 Ghirardelli 60% cacao baking bars)
1/2 tsp. vegetable oil
1. Combine butter, sugar and salt in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat on medium speed until creamy, about 3-5 minutes. Stop the machine and scrape down the sides of the bowl a couple times while mixing. Add the egg whites and vanilla extract and mix on low speed, then add the flour in 3 or 4 additions, mixing on low speed as you add it. Scrape down the bowl as you go to evenly mix the dough.
2. Cut two large sheets of parchment paper and place the dough between the two sheets. Use a rolling pin to roll the dough out to a consistent thickness of about 1/4 inch. Place the dough on a baking sheet and chill in the refrigerator for 3 hours or freeze for 1 hour.
3. Position oven racks in the upper and lower thirds of the oven. Preheat oven to 350 F.
4. Carefully peel away the parchment from the rolled out dough (remove the top parchment first; carefully flip the dough over onto a clean sheet of parchment and then remove the other parchment). Using a 2 1/2 inch round cookie cutter, cut out cookies and transfer to a baking sheet lined with parchment or silicon, leaving about 1 inch between cookies. Collect dough scraps and re-roll as needed to use as much of the dough as possible.
5. Bake cookies until the edges a lightly golden, about 19 to 21 minutes. Rotate the cookie sheets top-to-bottom halfway through baking. Remove cookies from oven and cool on the baking sheets for 5 minutes, then transfer cookies to a wire rack to cool completely.
6. Chop the chocolate into 1/2 inch pieces. Place a microwave-safe bowl and microwave on high for about 1 minute. Stir the mixture, then microwave on high for 15 to 30 second increments, stirring after each heating, until the chocolate is almost completely melted, then stir the mixture until it is completely melted (the residual heat will melt and remaining chunks; you want to be careful not to over-microwave the chocolate, as it can burn). Stir in the vegetable oil. Transfer the mixture to a contain a tallish container--something that's barely wider than the cookies is ideal, like a coffee mug. Dip each cookie halfway into the melted chocolate, then transfer the cookie to a baking sheet lined with parchment or silicon to dry. Place the cookies in the refrigerator to firm up the chocolate.
Dallas Holiday Bakeoff 2016: Kristin's Peanut Butter Ginger Cookies