Tag Archives: cilantro

Feb 12 2013
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Asian Inspired, Local Eateries, Recker-mendation, We Eat Well

Recker-mendation: Ma Hnin Asian Restaurant

Variety

Jon mentioned this little restaurant a long time ago and then it fell off our radar for years until tonight. His dad is in town and we wanted to try something new. Ma Hnin is located at South Calhoun and Pontiac in a former gas/service station. The interior isn’t fancy, but it’s comfortable and appropriate for the type of food served. We arrived a little after 7 and had the restaurant to ourselves, which allowed us to bend our server’s ear about her recommendations. The menu is fairly small, with a handful of appetizers, noodle dishes, and thai special dishes, but offers a nice variety.

Samosas $4.50

Samosas $4.50

We started with Samosas, a wonton filled with potatoes, onions, lentils, coriander, and spices, and they were delicious. I loved the thin and crunchy pastry shell. And talk about savory spices! So much yum packed into these little triangles. A word of advice: let them cool. Those suckers are hotter than molten lava when first served.

Koa Pad Kra Prao $6.50

Koa Pad Kra Prao $6.50

Jon chose Koa Pad Kra Prao, which is stir fried basil with choice of meat (he chose pork), served over rice with 2 eggs over easy. He ordered it medium spicy, which was plenty hot for his taste. Be sure to use the peanuts on the table with this dish- they temper the spices nicely and bring out the flavors of the ground pork and fresh basil.

Fried Noodle $6.50

Fried Noodle $6.50

Jon’s dad opted for a two dishes: Rice Noodle and Fried Noodle. Fried Noodle is stir fried noodles with seafood and served Burmese Style (which means SPICY!). We were floored with the amount and variety of seafood included with this dish; shrimp, oysters, and calamari to name a few. It also contained bok choy, red peppers and water chestnuts. It came with a small bowl of broth and a spicy salad. Yummy. I am ordering this the next time we go back. The Rice Noodle is one of the traditional Burmese dishes on the menu and is served in a large bowl in broth. It contains rice noodles, cabbage, fried beans and spices. I had only a bite of this dish, but I can’t wait to go back and order it for myself. It’s like a traditional Thai Soup I’ve had at other places, but with spices I couldn’t identify. A bit sweet, a little salty, but definitely tasty.

Rice Noodle $5.95

Rice Noodle $5.95

I ordered the Yum Talay, a hot and spicy seafood salad mixed with green onion, lime juice, and fish sauce.  It wasn’t quite what I expected, but it was good. It’s a cold dish loaded with shrimp, squid, oysters, and mushrooms. I don’t care for mushrooms, so I picked those out, but the seafood was great. You can’t get that much seafood for the price anywhere in town. The tangy combination of lime juice and fish sauce was just perfect.

Yum Talay $7.50

Yum Talay $7.50

The portion sizes are HUGE, so we were all full when we left and took quite a bit home with us too, but I am really looking forward to our next trip.

Mahnin Asian Restaurant on Urbanspoon

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Jan 25 2013
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Chicken, We Eat Well

Black Beans and Rice with Chicken and Apple Salsa

Black Beans

We are more focused on healthy eating as I train for the Indy Mini Marathon, so I’ve been stockpiling recipes. I found this one in the January 2012 issue of Bon Appétit and the flavor combinations intrigued me- black beans, apple salsa, cilantro, cumin, and coriander. When I returned from the gym, the house smelled amazing as Jon prepared this for dinner. And it didn’t let me down- very complex flavors- first the cumin and coriander, with a little heat from the black beans; then the florally flavor from the basmati rice; followed by the tangy green apples in the salsa and the bite of the cilantro. So much yum.

Ingredients

  • 1 cup chopped peeled Granny Smith apple
  • 1/2 cup chopped cilantro, divided
  • 1/3 cup finely chopped red onion, divided
  • 1 teaspoon (or more) fresh lime juice
  • 1/3 cup finely chopped green bell pepper
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground coriander
  • 3/4 teaspoon cumin seeds
  • 3 cups low-salt chicken broth
  • 2 15-ounce cans black beans, rinsed and drained
  • Kosher salt and freshly ground black pepper
  • 4 cups cooked basmati rice
  • 1 2–3-pound rotisserie chicken, skin discarded and meat shredded
  • 4–6 lime wedges

Preparation

Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.

Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6–7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8–10 minutes. Season with salt, pepper, and more lime juice, if desired.

Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.

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Jan 21 2013
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Vegetarian, We Eat Well

Poached Eggs in Tomato Sauce with Chickpeas and Feta

Poached eggs

While planning our weekly menu last week, I ran across this interesting Tunisian dish and decided to give it a try. I’ve never poached an egg the old fashioned way, so it seemed ambitious to tackle this shakshuka recipe, but I’m nothing if not brave in the kitchen. To add even more pressure, Bo came over for dinner, so I was cooking for two of my culinary heroes! It’s easier to make than it looks and can be served for breakfast, lunch, or dinner. Next time, I may add chorizo to give it more substance and swap the pita for some naan, but overall, it was a success.

Ingredients

  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 jalapeños, seeded, finely chopped
  • 1 15-ounce can chickpeas, drained
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon ground cumin
  • 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
  • Kosher salt and freshly ground black pepper
  • 1 cup coarsely crumbled feta
  • 6 large eggs
  • 1 tablespoon chopped fresh cilantro
  • Warm pita bread

Preparation

Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.

Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with cilantro. Serve with pita for dipping.

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Jan 07 2013
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Vegetarian, We Eat Well

Black Bean Quesadillas

Black Bean Quesadilla

Jon is finished with school, which means he’s back in action in the kitchen! I didn’t realize how much I missed it. Yesterday, he prepared these Black Bean Quesadillas from Gourmet magazine. They are extremely simple to make and packed with flavor. The salsa is simple too and gave Jon a chance to use his new emulsifier.  We sliced up some avocados and served them on top. Yummy!

If you’re looking for a quick week-night meal, this is it!

Ingredients:

  • 1 (19-ounce) can black beans, rinsed and drained
  • 1 (8-ounce) bag mixed grated “taco cheese”
  • 1 1/4 cups chopped cilantro, divided
  • 1 cup chopped white onion, divided
  • 8 (10-inch) flour tortillas
  • 1 tablespoon vegetable oil, divided
  • 2 large tomatoes, quartered
  • 1 to 2 teaspoons Sriracha

Preparation:

Heat dry grill pan over medium heat until hot.

Toss together beans, cheese, 3/4 cup cilantro, and 1/2 cup onion. Divide mixture evenly over half of each tortilla (about 1/2 cup each), then fold tortillas in half.

Brush 1/2 tablespoon oil on grill pan, then cook 4 quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total. Repeat with remaining 1/2 tablespoon oil and 4 quesadillas.

Meanwhile, pulse tomatoes, Sriracha, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining cup each onion and cilantro in a food processor until coarsely chopped. Serve salsa with quesadillas.

Here’s an extra treat. The next morning, the leftovers make amazing Black Bean Breakfast Burritos. Whisk the bean mixture with 2 eggs, scrambled in the skillet, place inside the flour tortilla, and place in a heated skillet until slightly browned on both sides. I served mine with sliced avocado and Sriracha. Scrumptious!

Breakfast Quesadilla

 

 

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Nov 12 2012
8 Comments
Asian Inspired, Recker-mendation, We Eat Well

Recker-mendation: Banh Mi Barista

Shrimp and Pork Spring Rolls

It does’t take long for foodies to sniff out a new establishment. About three weeks ago, I noticed a small restaurant tucked into a strip mall along North Coldwater, next to One Fine Day Bridal and across the street from Steak ‘n Shake. I caught it out of the corner of my eye but couldn’t read the name. On my way home that day, I made a point to check it out: Banh Mi Barista. “Huh,” I thought and didn’t give it much more thought. A few days later, someone tweeted about it , asking if anyone had been there. A conversation erupted during which people speculated if it served only coffee drinks. Someone else piped in and said they serve sandwiches. No one had been. Little by little, I started to see checkins on Four Square and Twitter. Soon enough, it seemed like everyone was going there. Today, I was pushed over the edge when I noticed a group of my friends check in there on Facebook. I asked them how it was and one of them replied: “My new favorite sandwich.”

Viet Special

I waited for Jon to get home from work, told him we had to try the place immediately, and away we went. I wasn’t overly impressed with the atmosphere when we walked in. It is a restaurant in a strip mall, so I am not sure what I expected. I didn’t expect it to feel so Yogoland. And while ambiance isn’t everything, it’s something. We were greeted immediately by the staff working behind the counter, and they were very helpful as we made our selections.

Korean BBQ

The menu is simple, offering several varieties of Banh Mi, a vietnamese sandwich. They also serve bubble tea, smoothies, Vietnamese coffee, baked goods and spring rolls. I chose the Korean BBQ Banh Mi made with BBQ beef. Jon ordered the Viet Special, made with steamed and BBQ pork. We both ordered our sandwiches spicy, which means loaded with jalapeños. Sriracha is available at all of the tables for folks like Jon and me who like it extra spicy. We also ordered spring rolls. We were pleasantly surprised to find the spring rolls are better than those served at Saigon, and that’s saying something since it’s one of our favorite restaurants. Not only did the spring rolls have shrimp, they had BBQ pork as well, adding to the flavor and texture.

The Banh Mi is outstanding. The combination of cilantro, jalapeño, daikon/carrot salad, soft baguette, and seasoned meat is absolute perfection. You can’t beat the price either. The sandwiches range from $3.25 to $4.50. Our entire meal, including spring rolls and 2 bottles of water, was less than $15. My only complaint about the sandwich is its size. When all is said and done, I don’t think one would fill me up, and I am not accustomed to eating large portions either. Several others I’ve talked to agree and had to order two or three when they visited.

As an added bonus, we ran into our friend Alec who was stopping in for a smoothie. He raved about the sandwiches and said he was bringing his wife back later that evening.

I am so glad Banh Mi Barista is close to where I work. I imagine I will be making several trips there a month for lunch.

Have you been there? Tell us what you think.

Banh Mi Barista on Urbanspoon

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Sep 12 2012
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We Eat Well, whatzup Articles

Whatzup Dining In: Labdhara Gosht (Smothered Beef)

In the August 16 issue of whatzup, my Dining In column features Labdhara Gosht, a simple Indian dish with complex flavors.

As far as Indian dishes go, this is a good one to start with if you’ve never tried it. All of the ingredients, with the exception of garam masala, are found in a variety of common dishes. Garam masala is a combination of seasonings, including coriander, cumin, cinnamon, pepper, cardamom, cloves and ginger, and is a mainstay in Indian food. It’s all about the seasoning and this dish is packed.

Ingredients:

  • 2 small onions, peeled and finely chopped
  • 2-inch piece of fresh ginger, peeled and finely chopped
  • 2 medium-sized tomatoes, peeled and finely chopped
  • 1 cup finely chopped cilantro
  • 2 fresh, hot green chilies, cut into fine rings (do not remove seeds)
  • ½ teaspoon ground turmeric
  • 4 teaspoons garam masala
  • 2 teaspoons ground cumin
  • ½ cup plain yogurt
  • 2 tablespoons tomato paste
  • 2 lbs. stewing beef, cut into 1-inch cubes
  • 1 ½ teaspoons vegetable oil
  • 6 large cloves garlic, peeled and finely chopped
  • 1 teaspoon whole cumin seeds
  • Freshly ground black pepper
  • 1 tablespoon grated lemon peel
  • ½ teaspoon ground cinnamon
  • ¾ cup water

Preparation:

Put first 10 ingredients into a bowl and mix well. Heat oil in a medium skillet. When oil is hot, put in garlic and cumin seeds, and stir until garlic begins to brown. Place meat in skillet and brown on both sides. Remove meat and place in a slow cooker. Pour mixture over meat and mix well. Pour in remaining seasoning from skillet. Add ¾ cup water. Set on low and cook 4-6 hours until meat is tender. Stir in lemon peel, salt, pepper and cinnamon.

Serve over Basmati rice and garnish with chives.

Cucumber Raita

Ingredients:

  • 1 ¾ cup plain greek yogurt
  • 1 medium cumcumber, peeled and finely chopped
  • ½ teaspoon salt
  • ¾ teaspoon ground cumin
  • 2 tablespoons chopped cilantro
  • 1 teaspoon chopped mint
  • ½ teaspoon grated lemon peel

Preparation:

Mix all ingredients in a medium bowl. Cover and chill before serving

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Aug 27 2012
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Local Eateries, Recker-mendation, We Eat Well

Recker-mendation: Dig IN – A Taste of Indiana (Recap)

Whew! What a day. Jon and I had such a good time at Dig IN on Sunday. Though it was hot, we managed to take small breaks in the shade to cool down and rehydrate.

I was awarded 2 VIP passes for being selected as a Gastronaut, which means we got into the event an hour early. If you take anything away from this post, let it be this: Pay the extra $20 for the VIP pass. Since this was our first time at the event, we had no idea what a madhouse it would become. During the first hour, before the general public arrived, we were able to walk right up to the food booths without waiting in line. We tried about 8 dishes, while we probably tried only 8 more the remaining 5 hours. At noon, a flood of people came through the gates, and the flood continued all afternoon.

Shortly after 1pm, the lines for more popular dishes were 20-30 minutes long. Because of this, I didn’t get to try the dish that most were raving about: the walking Tacos from Goose the Market. If we hadn’t had that first hour to try anything we wanted, I probably would have been pretty cranky. I am not sure what can be done in the years to come, but I heard many people complaining about the lines. Another unfortunate side effect of the popularity of this event: some of the restaurants ran out of food with 2 hours left to go. Each was told to prepare for 3,500, while many brought enough for 5,000. The event sold out, though I don’t know the ticket count.

All those blips aside, Dig IN will go down as one of my favorite summer events. It’s not often I get the opportunity to sample quality locally sourced food. Another perk: White River State Park is a lovely space, with a beautiful view of the Indy skyline.

But of course, the highlight is the food, so let me walk you through our day.

Iced coffee from Bjava Coffee & Tea, Indianapolis/ Farm: Eden Farms, Lebanon

I am not usually a coffee drinker, but this Iced Coffee from Bjava is superb. Infused with Indiana flower from Eden Farms in Lebanon, lemongrass, and bee balm, it had layers and layers of flavor: first coffee, then floral, then lemongrass. Extremely refreshing and light. Jon liked it so much, he went back for more later in the day.

Potato, Greens & Goat Cheese Quesadilla from Duos Food Truck, Indianapolis/ Farm: Fair Oaks Farm, Fair Oaks

It’s a tie between this dish and two others for my favorite of the day. This Potato, Greens & Goat Cheese Quesadilla from Duos Food Truck was both comforting and spicy. The salsa verde was especially tangy and flavorful. Since we visited Duos early in the day, there was no line and we had a chance to chat with the owners. They’ve been in the restaurant business over 40 years and warned that owning a food truck is hard work. But we will not be deterred! Someday, there will be a Ginger Kitchen Food Truck rolling around the Fort.

Sweet Cheeks from Chef JJ’s Big Green Bistro, Indianapolis/ Farm: Gunthorp Farms, LaGrange

The Big Green Bistro’s Sweet Cheeks contains smoked pork cheeks and pork belly with fresh veggies, falafel and goat cheese. The veggie mixture had a splendid zest and paired well with the crunch of the falafel and the deep smoky flavor of the pork cheeks and belly.

Waygu Tongue & Cheek Tacos from Joseph Decuis, Roanoke/ Farm: Joseph Decuis Waygu Farm, Roanoke

The Waygu Tongue & Cheek Tacos from Joseph Decuis is the dish I was most looking forward to and it did not disappoint. Tender, juicy beef, mixed with slaw, cilantro, cucumber, jalapeños and lime. Delish! The corn tortillas from George’s International in Fort Wayne were simply perfect- toasted till slightly crispy, they complemented the flavor explosions in the taco well. I had a chance to chat with Aaron briefly. He had quite the ensemble of staff there to help him (the largest of any other restaurant), and purchased over 250 lbs of beef! Throughout most of the day, the line to sample the tacos was one of the longest. And when we left the event at 4:45, he was still whipping these up.

Unlimited Tomato Caprese from Napolese, Indianapolis/ Farm: Traders Point, Zionsville

After the spicy jalapeños on the Waygu Tacos, the refreshing simplicity of this dish from Napolese was a welcome reprieve. And it tastes as good as it looks: a juicy, fresh tomato, topped with whipped goat cheese and a basil leaf. Incredibly complex in its simplicity.

Braised Bison & Succotash from Brad Gates Catering/ Farm: Bison World, Noblesville

This dish wasn’t really on my radar coming into the event, but it ranks up there with the Quesadillas from Duos and the Waygu Tacos from Joseph Decuis. Brad Gates’ Braised bison shoulder with succotash, savoy cabbage, and horsera creme fraiche create a surprisingly tangy, savory combination. I was expecting it to be a cold dish and was pleasantly surprised to find that it was warm. Perhaps the best flavor was the horseradish in the horsera creme fraiche. It complemented the other flavors well and catapulted this dish into my top 3 for the day.

Hoosier Mama Margarita Pork from Indiana Downs, Greenwood/ Farm: Hall Farms, Sunman

This dish from Indiana Downs was one of the most interesting appearance-wise at the event, but the taste left something to be desired. A Fried Tortilla cup stuffed with pork, avocado mousse, corn, and spicy salsa verde, the dish was more spice than anything else and lacked any complex flavors.

Duck Fried Pie from The Indigo Duck, Franklin/ Farm: Gunthorp Farms, LaGrange

Jon absolutely loved this dish: The Indigo Duck’s Sun King Braised Duck Fried Pie, Blueberry BBQ sauce and Charred Sweet Corn Salad. The fried pies, also called empanadas, were warm and savory. Pairing them with the sweet blueberry BBQ is genius. Though many of the dishes contained corn, this simple charred sweet corn salad was a refreshing match for the duck pie.

Strawberry & Banana Soup from Second Helpings, Indianapolis/ Farm: Smith Dairy, Richmond

While this chilled soup was a welcome break from the heavier dishes we were sampling, I think the most notable aspect of this experience was learning about Second Helpings, an Indy-based non-profit that rescues prepared and perishable food from groceries, wholesalers, restaurants, and individuals. They transform the food into nutritious meals and distribute them, free of charge, to over 65 social service organizations that feed the hungry. I’ve been talking about this very idea for a long time and look forward to talking to them more to learn the ins and outs of their operation.

Pork Belly with Garden Greens from Cerulean, Winona Lake/ Farm: Goldwood Gardens, Columbia City

Cerulean is one of my favorite restaurants and it came through with this pork belly dish served with may apple jam, hazelnut, and goldwood garden greens. I’ve never had pork belly like this before. Though a bit fatty, the meat was so tender and flavorful. I loved that it was paired with sweet jam and hazelnut and bitter greens.

Garden Gazpacho from The Loft at Traders Point Creamery, Zionsville/ Farm: Traders Point Farm, Zionsville

This Great Organic Garden Gazpacho from The Loft was good, though not outstanding. I liked the crunchy cheese crumbles on top, but otherwise, I found it to be a bit oily.

Peach Soup with Duck from R Bistro, Indianapolis/ Farm: Maple Leaf Farms, Milford

R Bistro’s chilled peach soup with smoked duck salad was a delectable treat. The peach flavor was intense and paired nicely with the smoky duck flavor. I also liked the addition of radish- many conflicting flavors coming together to create a new, intense flavor. I will add R Bistro to my list of must-trys in the Indy area because of this dish.

Channa Masala from Spice Box, Indy/ Farm: Miller’s Amish Country Poultry, Orland

My second food truck experience of the day, Spice Box offered up a traditional Indian dish, Channa Masala aka Chicken & Garbanzo beans. Jon and I love Indian food and were satisfied with this dish, though it was a bit light on spices; it could have been ramped up considerably.

Lamb Adobo Lettuce Wraps from OAKLEYS bistro, Indianapolis/ Farm: Russell Sheep Co., Eaton

Jon didn’t care for this dish from OAKLEYS very much, but I liked it. Though I didn’t taste the adobo, the combination of the slow roasted lamb and stinky cheese was good. Generally, I am a fan of lettuce wraps. I like the cool crisp lettuce with the warm fillings, and this one was right on par with others I’ve tried.

Caramels, Nougat, and Pate de Fruit candies from Circle City Sweets, Indianapolis/ Farm: Wildflower Ridge Honey, Anderson

I am not a big candy eater, but Jon liked all three of these offerings from Circle City Sweets, especially the Pate de Fruit, which was a honey meringue, cherry/apricot, and roasted pistachio mixture. Unfortunately, because it was so hot, the candy was extremely melty, making it difficult to eat.

Artisan Marshmallows from 240Sweet, Columbus

I love marshmallows, but I’ve never seen anything like these artisan marshmallows from 240Sweet. Jon and I sampled the vanilla bean and coconut and were thoroughly impressed. Other flavors include triple berry, elephant ear and salty caramel. Check out the full flavors list, which includes some odd ones like pomegranate rose and thai chili.

Peach Lavender Smoothie from Natural Born Juicers, Indianapolis/ Farm: Garwood Farms, LaPorte

By 1:45, it was getting hot and this peach lavender smoothie from Natural Born Juicers was the perfect thing to cool us down, even if only momentarily. The peach tasted natural and fresh, and the smoothie finished off with a slight floral hint of lavender. Perfection! We will be ordering more flavors from them!

Ricotta with Peach & White Corn Puree with Popcorn from Zest! Indianapolis/ Farm: Smith Dairy, Richmond

I took a break from the action from 2-2:45 p.m. to chill in the social media tent with Sara Croft and Ryan Puckett, so Jon brought this fun and creative dish from Zest! to me to try. House-made ricotta with peach and white corn puree, finished with Twisted Sistaz Popcorn (made exclusively for this dish by Just Pop In), combining sweet and salty, soft and crunchy. What a fun idea.

Duck Prosciutto Bruschetta from Albatross Grille, Carmel/ Farm: American Persimmon Co., Jackson County

After I finished my shift at the social media tent around 3 p.m., the lines were getting out of control and a few restaurants had run out of food. I really wanted to try this dish from Albatross Grille, so we waited about 10 minutes, but it was worth it. Duck prosciutto with honey ricotta and persimmon peach gastrique, atop a small piece of toast and topped with bitter greens: a light and creamy treat!

Signature Reuben from Black Swan Brewpub, Plainfield/ Farm: Fischer Farms, Jasper

We ended our long day in the sun with the Black Swan Signature Reuben. This dish was not on my radar heading into the event, but I am glad we had a chance to sample it. The cheese melted on top was actually done with a blow torch! What a fun way to end the day.

Exhausted, sunburned, and completely full, we made our way back to our car and back to Fort Wayne, but we can’t wait to do it again next year.

Tips:

  • Bring sunscreen. There is little shade available at the event.
  • Wear comfortable shoes. You will do a lot of walking.
  • Splurge for the VIP pass. The extra hour is worth it.
  • Scope out your must-try dishes before you arrive so you can create a game plan to fit them all in.
  • Stay hydrated. The Chill tent offered free water. Take advantage of it.
  • Take a stroll across the bridge. It’s scenic and breezy, offering a bit of a reprieve from the heat.
  • Be patient. The lines will get long and people will get cranky. Remember to smile.
  • Buy the Dig IN beer pint for $6. The first fill is free and each refill is only $5.
  • Check out the artisan area. We didn’t have time to make it over there with the exception of hitting the marshmallow tent on the way back from the bathroom, but the products on display are phenomenal.
  • Pace yourself. If you are attending with someone else, share each dish, versus getting your own. You will be able to try more dishes this way.
  • HAVE FUN!
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Jul 07 2011
2 Comments
We Eat Well

Cilantro Chipotle Tilapia with Mexican Pineapple Salad

Hang on to your taste buds! This dish is a taste explosion. Spicy, sweet, and tangy. It really does have it all. Okay, I won’t say it. This is NOT my favorite dish, ever, but it is pretty dang good for a summer night.

Cilantro Chipotle Tilapia

Ingredients:

  • 1 1/2 cups chopped cilantro
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped canned chipotles in adobo
  • 1 tablespoon water
  • 1/2 teaspoon ground cumin
  • 4 (6-ounces) tilapia fillets

Preparation:

Preheat broiler.

Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.

Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

Mexican Pineapple Salad

Ingredients:

  • 1 (3-pound) pineapple, peeled and diced
  • 1/2 pound jicama, peeled and cut into 1/4-inch pieces
  • 1 (7-to 8-ounce) avocado, cut into cubes
  • 1 small red onion, thinly sliced (1/2 cup)
  • 2 tablespoons olive oil
  • 1 tablespoon distilled white vinegar
  • 1/2 cup feta cheese
  • 1/4 cup chives

Preparation:

Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Assembly:

Plate fish and top with salad. Add fresh basil and pine nuts. Delish!

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May 04 2011
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We Eat Well

Faux Pho

One of our favorite restaurants in Fort Wayne is Saigon, an authentic Vietnamese restaurant located on S. Calhoun. Every summer, it closes for a month so the owners can travel to Vietnam to visit family. It never fails- at least once, we forget it’s closed, drive there, only to experience some major letdown when we realize our mistake at the sight of the darkened windows. How are we supposed to get our Pho fix now?

To tide us over, I did some searching and found a healthy Pho recipe. Though it is not authentic Pho (who has time to simmer beef or chicken bones for hours on end anyway?),  it is easy to make and is super tasty. We especially love all of the fixin’s: fresh basil, cilantro, lime and scallions. And don’t forget the soy sauce and Sriracha.

Total prep time was less than an hour.

Ingredients:

  • 6 oz rice noodles
  • 1 1/2 cups snow peas, ends trimmed
  • 1 cup shredded carrots
  • 1 piece ginger (1/2 inch thick), peeled and chopped
  • 1 star anise
  • 3 whole cloves
  • 8 cups reduced-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts, cut into 1/4-inch strips
  • 1 red bell pepper, cored, seeded and cut into thin strips
  • 1 tbsp fresh lime juice
  • 1/2 cup chopped scallions
  • 2 tbsp chopped fresh cilantro
  • 4 sprigs basil
  • 1 lime, cut into 4 wedges
*I substituted Japanese Buckwheat Noodles for the rice noodles.
Preparation:
Boil noodles in salted water for 3 minutes. Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls. Tie a sachet of ginger, star anise and cloves in cheesecloth; place in a large pot with broth; boil 5 minutes. Reduce heat to medium; add chicken; simmer 5 minutes. Add bell pepper and lime juice. Season with salt. Remove sachet. Ladle into bowls; top with remaining ingredients.

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Apr 25 2011
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We Eat Well

South African Lamb Meatloaf (Bobotie) with Cilantro Chutney

I will admit it. I had my doubts. Besides the lamb, not much else sounded appetizing about this meatloaf. “You are really gonna make a meatloaf with all of that fruit and an egg?” Ick. I was soooo wrong. This may be, hands down, the best dish Jon has ever prepared. The texture of the lamb and almonds, combined with the flavor of the raisins, apples, curry and lemon is out-of-this-world good. It’s like eating an Indian dish with all of the intense flavors, wrapped neatly into a small little package. And I haven’t even mentioned the cilantro chutney! Wow. You really do have to try this. According to Jon, it’s easy to make, which is good because I will be requesting this often- perhaps next time I can convince him to throw some green olives into the mix.

South African Lamb Meatloaf

  • 1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
  • 1 1/2 cups whole milk
  • 2 medium onions, finely chopped (2 cups)
  • 1 Granny Smith apple, peeled, cored, and finely chopped (1 1/2 cups)
  • 1 3/4 teaspoons salt
  • 3 tablespoons unsalted butter
  • 1/3 cup raisins (1 1/2 ounce)
  • 1/4 cup slivered blanched almonds (1 ounce)
  • 2 tablespoons curry powder (preferably Madras)
  • 1 teaspoon sugar
  • 3 large eggs
  • 2 lb ground lamb or beef (not lean)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon finely grated fresh lemon zest
  • 1/4 teaspoon black pepper

Soak bread crumbs in milk in a small bowl until very soft, about 15 minutes, then drain in a sieve set over a bowl, lightly pressing to remove excess milk. Reserve milk.

Put oven rack in middle position and preheat oven to 350°F. Butter baking dish.

Cook onions, apple, and 1/4 teaspoon salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onions and apple are softened, about 12 minutes (do not brown). Add raisins, almonds, curry powder, and sugar and cook, stirring, 1 minute, then remove from heat. Lightly beat 1 egg in a large bowl, then add bread crumbs, lamb or beef, raisin mixture, lemon juice and zest, 1 1/4 teaspoons salt, and pepper and blend with your hands until combined well; do not overmix. Spread meat mixture evenly in baking dish and bake 30 minutes.

While meatloaf bakes, whisk together remaining 2 eggs, reserved milk, and remaining 1/4 teaspoon salt.

Pour off excess fat from meatloaf (still in baking dish). Pour egg mixture over meatloaf (much of egg will fill space that has formed around meatloaf), then return to oven and bake until custard is just set, about 15 minutes more.

Cilantro Chutney

  • 6 scallions, coarsely chopped
  • 1 1/2 to 2 teaspoons finely chopped small hot green chile, such as serrano or Thai, including seeds
  • 2 tablespoons cilantro, chopped
  • 2 teaspoons sugar
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1/4 to 1/3 cup fresh lime juice
  • 1/4 cup olive oil

Purée all ingredients in a food processor until smooth.

Recommendations:
If you don’t like cilantro, you can leave it out of the above recipe, or you can try pairing this meatloaf with a mango chutney.
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