Thursday, December 24, 2009
Wednesday, October 28, 2009
Baltimore, MD 21214
1. Hamilton Tavern:
This local tavern is tied to the famous Brewer's Art and maintains a lot of the charm of the esthablishment. While they may not carry some of the expensive dinner specialities, they do have an regular menu with tasty offerings. My personal favorite is the CrossTown Burger ($10)- Roseda Farms beef, shredded iceberg lettuce, tomato, onion, & horseradish cheddar. It's always cooked perfectly, and arrives with a side of The Tavern's famous homemade potato chips. The Tavern also carries a variety of beer, with a rotating tap that always includes Brewer's Art's famous, Resurrection. I've never been disappointed in my 5+ visits to the location, and I anticipate many more happy times at this great local esthablishment.
A tiny little hole in the wall restaurant, recently featured on NPR's "Radio Kitchen"- this spot is a show-stopper. When you walk into the restaurant, you feel like you're sitting down in your grandmother's country kitchen- but the meals are far from downhome cooking. The menu features an array of intricate, delicate gourmet dishes, with a daily special dish that often includes smoked/grilled/or charred meats created in Clementine's own in-house Charcuterie. My personal favorite dish is the- "Smoked Then Grilled Pork Tenderloin" w/ Roasted Apple Maple Cream, Smoked Gouda Mashed Potatoes & Asparagus ($20). It's deliciously smoky, without being overwhelming, and the creamy mashed potatoes were perfect. While this restaurant is significantly pricier than many of the restaurants on the Harford Road Corridor, it's worth every penny.
Big Bad Wolf's House of Barbeque
5713 Harford Rd
Baltimore, MD 21214
It's a lovely 3 bdr, 2 bth, Colonial Style, Single Family Home in the lovely neighborhood of Hamilton- a small suburb in Baltimore City. We love it.
Wednesday, July 22, 2009
April 17, 2009
Forson –– Walters
Nicole Forson, daughter of John and Margaret Forson, and Joshua Walters, son of Richard and Judith Walters, announce their engagement.
Nicole, a graduate of the Johns Hopkins University, is employed at Montagu/Newhall Investment Associates in Owings Mills.
Joshua, a graduate of the University of Maryland and William and Mary Law School, is employed at Persels and Associates in Towson.
A June 2010 wedding is planned
Monday, June 22, 2009
Monday, June 15, 2009
I hope our wedding is as full of love and enthusiastic family as Rachel's wedding. So excited- less than a year away!
See you there!
Wednesday, June 10, 2009
Friday, May 29, 2009
Friday, May 22, 2009
Traveling on the Train from Baltimore...Clearly not very excited about work.
My hotel was right on Broadway- the Marriott Marquis. VERY NICE!
The Taxi I took from the Train Station had a TV in it- with interactive touchscreen. I thought it was the coolest thing ever! I also was able to pay with a credit card- swipey swipey!
Hope everyone enjoys their Memorial Day weekend!
Saturday, May 9, 2009
Seriously though, I feel a little guilty about this. While it took some work, some posts, some spreading around of the link to our website, we've now surpassed an actual recipe for Pickled Yam. And really, that's just not fair.
How frustrating is it, when someone is trying to make a dinner, does a search for something delicious and comes across a website that doesn't even pertain to what you're looking for?! We were just trying to be funny with the name- The Pickled Yam- since Josh is Jewish (Pickles) and I'm African (Yams)...but now the joke has gone too far. ;) In order to redeem ourselves, I've decided to post an actual recipe for Pickled Yam, here, on our website- so that no search is in vain (I also wanted to write a post with the words 'Pickled Yam' in it, several times, to secure our top seat.) - ;)
Hope all is well with everyone, and enjoy the Yam.
Suran / Yam – a small piece
Red Chillies – 5
Tamarind – a small ball
Coconut – 3 tsps (if desired)
Salt – to taste
1. Take a small piece of suren & cut it into thin strips, about 1/2" long. Apply salt & let it sit for 15-20 minutes. Then squeeze these & deep fry them till nice & crispy.
3. Now put the chillies & tamarind in a mixer & grind to a fine paste. Add water as required. Use as less water as possible.
Let it stay for a day before u can eat it, as all the chillies & salt will blend well & the suran wil get to soak well in this spicy mixture.
You can have this with idlis & dosas.. Yes, its spicy, add a drop of coconut oil on top & its heavenly!! Or just simply enjoy it with curd rice.. its delicious!!!!!!!!
Monday, April 27, 2009
I hope everyone is enjoying this fantastic weather!
Wednesday, April 22, 2009
Hope everyone is doing well, enjoying the nice weather- and Happy Earth Day!!!
Tuesday, April 14, 2009
Pictures from our travels- gotta love The D.C. Metro System- Can't get downtown without it!
Hope everyone is well and enjoying the updates!
There isn't much to a proper Philly Cheesesteak- ingredients-wise, but don't tell a native Philadelphian that, they would say it's a fine science (and honestly, if it is a science, the guys/gals at Jimmy's Steaks have it down!) Here's a simple recipe to recreate the delicious experience we had at Jimmy's. Enjoy!
1 pound Rib Eye, frozen, then cut very thin
Provolone Cheese or Cheese Whiz
4 Hoagie Rolls
Meat Make friends with your butcher. You need him to partially freeze a hunk of Rib Eye, and then slice it very thin. You want it sliced thin even though common sense tells us that thick is better. You can buy the hunk of rib eye and freeze and slice it yourself, but the butcher generally does a better job than I do. I can only get it about 1/8" thick and he does less
Bread This is the hard part. If you aren't in the Tristate area, and can't get AMOROSOS rolls (the only thing that is REALLY good on a cheesesteak) then you have to find a substitute. Squishy sub rolls will NOT do. They do not hold together under pressure. Refrain from buying those "hero" rolls too. A good hoagie roll is almost rubbery in texture, but quite soft. The best substitute I have found is a loaf of French bread. Not as good as the real thing, but hey, beggars can't be choosers.
Toppings: All of this is personal choice. I like fried onions and mushrooms myself. Cheeses used vary - I hate to admit it but I think cheese whiz tastes the best. Provolone is awesome too and that's what I would use if I was afraid of the plastic orange stuff called whiz. Cooking the steak: In a cast iron frying pan, or a grill pan heat some oil. Saute toppings until pliable - make them however you like them. Remove them from pan and set aside. Pour some more oil in the pan (I use olive oil, but if you have access to the stuff they use in restaurants on grills it would taste even better) on medium high heat. Place 1/4 to 1/3 of a pound of meat in the pan, lying the pieces flat and overlapping to form a shape that will fit nicely in a bun. When the meat turns gray with doneness, flip it over and if you are using cheese slices now is the time to lie them on top of the meat. Add the other toppings back into the pan next to the meat and allow to reheat. Cover the pan to allow the cheese to melt. This should take 1-2 minutes. If the meat looks overcooked, that's OK - it should be GRAY.
This is the time to toast the bread if you so wish. I don't like mine toasted at all. Warmed is OK. If you are using cheese whiz, warm it in the microwave. Pick up meat and melted cheese with a spatula and deposit on the roll. IF using cheese whiz, use a butter knife or chopstick to smear whiz next to the meat.
Push the meat on one side of the roll and deposit the toppings next to it. This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich, which really sucks. You should get meat, toppings and cheese in every bite.
Sunday, April 5, 2009
By Joshua Walters
My Cheshire Love
My Playmate, My Joy
My Perfect Partner
The Girl to My Boy
I waited so long
now you have arrived
sleepwalking for years
but now I'm alive
I can't let you go
Our time cannot end
on knee I will bend
Please accept this ring
And now let me know...
Will You Marry Me?
(April 4th, 2009 @ 8pm!- Federal Hill Park, Baltimore MD)
Tuesday, March 24, 2009
Proprietor: Rodney Henry est. 2003
Definitely one of Josh and I's new favorite places on "The Avenue" (West 36th Street in Baltimore, MD).