What I've Been Eating: Trotters Tots at Dino

When you put "tater tot aficianado" in your Twitter bio, a bat signal goes off whenever a new tot arrives in town. This morning Jeff tweeted me that Dino had 'pork tater tots' on the menu tonight.

Well, it was my duty as a blogger to investigate, right?

As part of Dino's Three Little Pigs Dinner, Trotters Tots were one of ten courses using three pigs at this special one night only dinner. I begged bartender Andrew Shapiro to sneak me an order so that I could taste. They were soft and pillowy inside with a crispy outside. The pork taste wasn't overpowering, though Caroline did say they tasted like breakfast.

Owner Dean Gold swung by and clued us in. The tots were made from pig's feet. (This explanation's not for the squeamish). Once the bone was discarded, they separated the meat part from the rest. The pork meat was whipped into the potato part of the tot. Then it was rolled in the crunchy "rest", lightly dusted with flour and fried. Oh my.

Want to get in on Dino's next dinner party? Sign up for their newsletter, follow them on Twitter or like them on Facebook. The next ones are for Hannukah, Feast of the Seven Fishes and New Year's Eve!

PS. I love what Andrew's done with the cocktail menu. Cranberry and gin. Apple whiskey. *swoon*

Better-Than-Sex Cornbread Stuffing

How could I not try a recipe named Rub-All-Over-Your-Body Cornbread Stuffing? The inspiration came from an InStyle magazine feature with Christina Hendricks of Mad Men fame. True to her sex pot character - Joan - this racy recipe featured biscuits, cornbread, sausage and butter... how could that be bad?

I decided to change it up a bit. And by change it up a bit, I mean, involve duck fat and fresh herbs. And make the name racier. This is one you'll want to shop for and start making a day in advance. But, again, you get to tell your guests they are going to eat Better-Than-Sex Cornbread Stuffing... so, you know, get cracking.

Better Than Sex Cornbread Stuffing

Ingredients:
5 cups day old cornbread, crumbled
4 cups day old Bisquick biscuits, crumbled
1 1/2 cup celery, finely chopped
1 large onion, finely chopped
1/8 teaspoon black pepper
2 teaspoons salt
6 cups chicken broth (I used Wolfgang Puck's Free-Range Roasted Chicken stock)
1 teaspoon sage (Olga & Susan will  be proud that I practiced chiffonade here)
1 teaspoon parsley
1/4 cup melted duck fat
1/4 cup melted butter
1 lb mild pork sausage, cooked and drained

Directions:
1. Pre-heat oven to 350 degrees.
2. In a large bowl, mix all ingredients together.

Step 2:  Combine all ingredients. (Easy Alert!)

3. Option 1: Stuff turkey with mixture and follow your own family recipe). Option 2: place mixture in a 9x13 ovenproof pan or casserole dish in oven, uncovered.
4. Cook 1 hour, adding extra broth if it becomes too dry. Allow the top to become browned and crispy to the touch.

This was the hit of Thanksgiving dinner - and was eaten by the bowlful as leftovers. It makes a ton - will feed at least eight people, but in smaller servings, closer to 12. It also freezes well. I portioned the leftovers in small tins and gave them to friends... friends that I hope were very happy afterwards. And maybe needed a cigarette.

To Do: Watch DC Chef RJ Cooper on Iron Chef

DC chef junkies, get ready to cheer on one of our own! This Sunday, Chef RJ Cooper is making his national television debut on Iron Chef America.  And you can join him for the watch party right here in DC starting at 8:00pm.


There will be oysters and beer on hand at Long View Gallery (1234 9th Street NW, Washington, DC), neighbor to RJ's soon-to-be-unveiled new resto, Rogue 24 in Blagden Alley. 

Image: Politico.com

The win-win? To join the watch party, each guest is donating $50 to Chefs as Parents, RJ & team's new non-profit organization that focuses on improving the quality of public school lunch programs. (You know how I feel about chefs making a difference... *swoon*) 


Details after the jump:

To Do: Stone Crab Night at BLT DC

It only comes once a year, for one night only and any Floridians in DC that can scrape together the $90 should scoop up a reservation ASAP: It's Stone Crab Dinner on Wednesday, December 8th at BLT Steak.

Florida Stone Crabs

I went to this last year and had a great time experiencing the flavors of my home state in this straight-outta-Joe's menu by (very crush-worthy) Executive Chef Victor Albisu.

Menu:

1st Course: Blue Crab Chowder or Fresh Crab Salad

2nd Course: Chilled Stone Crab Cocktail or Jumbo Steamed Stone Crab

Side Dish: Old Bay French Fries or Steamed Corn

Dessert: Key Lime Trio

Book your reservation today for BLT's Stone Crab Dinner by calling the restaurant at 202-689-8999 or emailing erica@bltrestaurants.com.  BLT Steak is located near McPherson Square Metro at 1625 Eye Street NW. Follow BLT Steak DC on Twitter or Facebook to get the latest announcements from their team.

To Do: Wine Wednesday with Bourbon Steak DC

Bourbon Steak DC is one of the best in the biz at social media for restaurants. There, I said it. In addition to their restaurant marketing guru Colleen Cooper, Chef David Varley, Sommelier Julian Mayor (a fellow Floridian in DC) and bartender Duane Sylvestre are some of my favorite people to follow on Twitter.

And, Wednesday, November 17th from 7-8pm, they are hosting their first ever virtual wine tweet up!

@BourbonSteakDC (their Twitter handle) has invited their followers to pick up three wines - Loosen Bros. Dr. L Riesling, Paraiso Syrah and Chappellet Mountain Cuvee - and join their team of sommeliers for a tasting via Twitter. In addition to Julian, three Four Seasons sommeliers with more than 25 years of combined experience: James Tidwell, Co-Founder and Current Head of the Texas Sommelier Association; Mark Sayre, one of Wine & Spirits magazine’s “7 Best New Sommeliers of 2010”; and Dana Farner, recognized as “one of the best around” by Bon Appétit magazine, will lead participants in a virtual guided tasting. Add the hashtag #FSWine and the sommeliers - and your fellow wine tasters - will respond to your questions or observations about the taste.


If you're in DC (and one of their lucky followers - or my readers), you can also join in person (RSVP on Facebook) and taste each of the wines for just $8 per glass. That's not half bad considering the swanky wine list Bourbon Steak has assembled.

Details after the jump:

PSA: Stop the Washington Post Shopping Guide

For years, every time I open my mailbox I have anger at the Washington Post for the bulky, waste-of-paper that is their weekly shopping guide. Crammed into my mailbox and blocking mail that I actually asked for, this giant news print monstrosity goes straight into my trash. I don't even think I've ever opened it. I didn't ask for it and there's no way listed it to unsubscribe.

My nemesis...

My Googling turned up several blog posts of people detailing their SMH (smacking my head) moments trying to get removed from the mailing list. Well, hat tip to Hobnob Blog who actually got an email from the Posties with a phone number to remove yourself. I just called and got a voice mail that assured me if I left my address with apartment number and zip code, I would be removed and only receive one more mailing.

I'll report back if it doesn't happen. In the mean time, if you'd like to opt-out of the Washington Post Shopping Guide, call 202-334-7730.

This has been a public service announcement by me.

Thanksgiving: Best Pumpkin Recipes Roundup

Is Thanksgiving like the foodie Olympics? Recipes are flying fast and furious in the blogosphere. I can't make them all, but I definitely want to share the love - as well as this handy video on how to cut the pumpkin properly (and safely).

Video: How to Cut and Prepare a Pumpkin for Cooking by rustlecompton

• My Pumpkin Cupcakes with Nutmeg Buttercream Frosting
• Pumpkin Pop Tarts with Buttermilk Glaze by Vanilla Sugar
• Pumpkin Apple Butter by Bitchin Dietician
• Pumpkin Gorganzola Flans by French Twist DC
• Pumpkin Muffins by One Bite at a Time
• Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust and Pumpkin Custard Profiteroles with Maple Caramel from Bon Appetit
• Pumpkin Seed Brittle from Gourmet
• Pumpkin Gingerbread Ice Cream Sandwiches, Pumpkin Ravioli with Sage Brown Butter, Rigatoni with Pumpkin & Bacon(!) and Pumpkin Bread Pudding (post Thanksgiving breakfast?) from Martha Stewart
• Pumpkin Chocolate Swirl Pound Cake from Adventures in Shaw

To Do: Capital Bacon & Beer Bash

Bacon. Beer. Need I type any more?

I was just alerted to the Capital (should it be Capitol?) Bacon & Beer Bash coming up November 20th at National Harbor. The BGR Burger Joint team is practicing their potential entry today and tweeted it.

Twenty local restaurants will be competing for the best bacon dish. And YOU can be the judge. Also, you can eat 20 bacon dishes. (I have some experience with this and highly recommend it.)

There will be live music, 10+ beers from Heavy Seas Beer and bacon... lots of bacon... Bourbon Flavored Bacon, Jalepeno Bacon, Maple Flavored Bacon, Peppered Encrusted Bacon, Honey BBQ Bacon, Apple Cinnamon Bacon, Duck Bacon, Cottage Bacon, Juniper Bacon, Applewood Smoked Bacon... you get the picture.


Get tickets and details here.

Farmers Market Challenge: Spaghetti Squash

Admittedly, I've been slacking on my farmers market challenges. Work, cold, puppy... yada yada. Stuff gets in the way. But, I promise I've still been learning even if I haven't been blogging them as regularly.

The latest challenge was spaghetti squash. I'd never cooked it and - oh my gosh - it is so easy and tasty.  I know this is going to sound so Sandra Lee (and you know I can't stand Sandra Lee), but here goes:

Ingredients:

1 spaghetti squash

olive oil

salt

pepper

tomato sauce (whatever your favorite jar sauce is... I used Newman's Own marinara)

ricotta cheese (I used the part skim kind)

1. Pre-heat oven to 375 degrees.
2. Cut the spaghetti squash down the middle. Drizzle with olive oil, sprinkle with salt and pepper.
3. Bake for 45 minutes. Pull out of the oven and add dollops of ricotta and tomato sauce (as much as you like, baby!) Return to oven for another 15 minutes.
4. Remove from oven. Using a fork, scrap the contents out onto your plate. The squash will come out in strands that look just like spaghetti! Each half of the squash is one serving (for me, if you're a big eater, you might want an entire squash or use half as a side dish.)
5. Enjoy!

I know my iPhone photo doesn't do it justice, but it was great comfort food on a chilly fall night. And it reminded me of that ridiculous commercial - Set it and Forget it. It was so hassle free and had barely any clean up. My kinda weeknight meal.

Honoring Veterans: Thank You George Archer

I'm fascinated with old cemeteries. Not in a spooky, Halloween-y way... I just think they can be really peaceful (during daylight). Everyone there has a story and I start thinking about what role they might have played in someones life or in our history. Nowhere is this more true than at Arlington National Cemetery.

Last September 11, a friend and I went for a walk and decided to try to locate his uncle's grave at Arlington. I snapped a bunch of photos (more after the jump) of graves that looked to me to contain interesting folk. After downloading them, I Googled to find out more about the men behind these memorials and what I found was fascinating.

This is Second Lieutenant George Archer of Cushing, OK. He was part of a crew of American servicemen whose plane went down over New Guinea during World War II bombing mission.  He left behind his wife Charlotte and a two month old daughter. By the time his remains were found and returned to the US, he would have had three grandchildren.

I imagine flying a bombing mission through a tropical storm halfway around the world was difficult and, in George's case, deadly, but he did it. He and his family made the sacrifice and kept the world free.

So in addition to all of my friends and family who served, I'd also like to thank George, Charlotte and their daughter Elaine who paid the ultimate price for freedom.

More photos from Arlington National Cemetery after the jump.

Deals for Vets: Free Beer or Donuts at Cava Mezze

More DC restos are getting in the game. Cava, a great lil Greek mezza-style joint on Barracks Row and in Rockville (trust me - order the flaming cheese), is offering veterans their choice of a free cold beer - or if they aren't of age or are off the sauce, they can have a free order of their Greek donuts with honey on top!

Get the full scoop from them here on the Cava Facebook page. Cava DC is located at 527 8th Street SE, near the Eastern Market metro stop.

Deals for Vets: 50% off for Veterans Today at 1789

Chefs who creatively give back make me smile. Just saw Chef Dan Giusti of 1789 Restaurant tweet the following:

RT @1789chefdan: We are grateful & humbled by the sacrifices of all our veterans. Service members: present military ID to receive 50% off your meal today.

Chef Dan Giusti of 1789 (on the right in the fly pink shirt) 

shopping at the Dupont Circle Farmers Market.

I've tasted the magic the team at 1789 creates at a few cooking classes (past posts), and this is a fantastic deal. If you know a veteran or are one, get to 1789 today and prepare to be wowed.

Any other DC restaurants doing deals for veterans? Leave em in the comments or tweet them my way at @floridagirlindc.

MORE INFO: Make a reservation at 1789 on Open Table. 1789 Restaurant is located at 1226 36th Street, NW in Georgetown.

At Last: A Food Truck Tracker iPhone App

True DC food truck aficianados will be familiar with the name Food Truck Fiesta from their blog and Twitter accounts that map the location of area food trucks in real time.  And now, there's an app for that:

Food Truck Fiesta's new iPhone app ($0.99) will track and locate all of your DC-area favorite mobile restos right in your hot little hand. It's the first version, so play with it and let them know what features you'd like to see in the next upgrade.

What's Happening in November in DC? SO Much!

DC gets crazy as the holidays near. There are so many fun things to see and do, it's hard to fit it all in. Add to that, I'm taking care of Ike this week (see below) and there are plenty of things I'm going to miss.

Meet Ike

Here's a round up of what looks awesome ahead...

• BLT's 5 @ 5 Happy Hour: Drinks and eats like fried oysters and truffled grilled cheese for $5 each Monday-Friday from 5:00 - 6:30pm!
• November is the 2nd birthday of CulinAerie, our local cooking class mecca. Celebrate by taking Intro to Kitchen Basics on the 8th, Channel Your Inner Julia Child on the 13th or Thanksgiving Food & Wine Pairing on the 18th.
• You can meet your favorite food bloggers (other than me bc I'll be talking Twitter at AU... see below) at the Food Blogger November Happy Hour at Northside Social on the 3rd.
• I'm participating in a Twitter 101 panel on November 3rd at American University. Throw me some softball questions.
• Johnny's Half Shell is hosting Dinner & a Movie on November 4th, including turkey and all the fixins should you want to start your Thanksgiving early.
• Capital Food Fight on November 11th is sold out already! Fine... I slacked and didn't get mine. If you're in the same boat you can join the wait list.
• Dinner with Bourbon Steak's Chef Michael Mina on November 12:
• Lyon Hall's Pumpkin A Farm Dinner on November 14: five courses featuring pumpkins and ingredients from three local farms.
• Three of our farmers markets close for winter season in November... White House on the 18th, Annapolis on the 21st and Foggy Bottom on the 24th. Get to these markets while you still can! They are overflowing with squashes, pumpkins and other fall vegetables that are great for cooking dinners and holiday baking.
• Miriam's Kitchen (organization providing free meals to over 4,000 of DC's homeless people per year) needs coffee. They go through 50 pounds a week and are in dire need of more as the cold weather descends. E me or tweet me of you have coffee you can donate. I'm volunteering there next Friday and can coordinate a drop off. And, join Ike and me November 20th at the 13rd Annual Help the Homeless Walkathon. 

Are you planning on attending any of these? What else is coming up?