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Posts Tagged ‘Old Bay’

Ted and I are in Washington DC. My first visit and Ted’s second.  We plan on seeing the museums, seeing the monuments, doing a lot of walking, and just plain enjoying ourselves. 

We are staying at a B&B called Chester A. Arthur House, a small B&B in the English tradition.  The building is only one of three left on Logan Circle that have not been converted to condos or put into full time commercial use.  The building has been listed on the National Register of Historic Places since 1972. 

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Since we arrived late in the afternoon, we decided to take a foot tour around our immediate area and cover “heavy” ground tomorrow.  It seems we are right in the heart of everything and walking to us is never a problem.  We have received some terrific suggestions on places to visit and of course eat.  I hope we can get to them, but our time is limited to 1 1/2 days because on Wednesday we leave for Chesapeake Bay, MD for some sailing.

The first stop as we headed down “P Street” from Logan Circle was a nice restaurant called “Kramersbooks”.  It was recommended by Joe of JoeMezz dot com. He had recently visited the DC area and enjoyed a wonderful breakfast at Kramersbooks.  Ted and I however enjoyed two very tasty glasses of Chardonnay.  A Toasted Head Voignier and a Chateau La Paws Cote Du Bone Blanc.  It turned out each of us liked the other ones wine better and switched. In fact, I confronted the waitress (with a smile of course) and asked if she could bring a small sample taste of one of the wines because we were convinced they had been switched. She went along with us and …. she was 100% correct and never switched the wines. It was Ted and I who messed up our picks.  But it worked out well and we had a laugh.

From Kramersbooks, we went to dinner at a restaurant recommended by our B&B host.  It was Logan Tavern.  We couldn’t have asked for better.  Here is our dinner in pictures…

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Beautiful bar area with a "common table" for gathering with locals. Outside and indoor dining.

Beautiful bar area with a "common table" for gathering with locals. Outside and indoor dining.

 

 

 

 

 

 

 

 

Mixed Greens and Jicama salad. Fresh, crisp, vibrant..the beets was sweet and just this side of firm. Perfect!

Mixed Greens and Jicama salad. Fresh, crisp, vibrant..the beets was sweet and just this side of firm. Perfect!

 

Grilled Tuna with Sweet Chile Sauce served with Grilled Veg.

Grilled Tuna with Sweet Chile Sauce served with Grilled Veg.

 

Look at this tuna. I ordered it medium-well and it was perfectly pale pink and oozing with moisture.

Look at this tuna. I ordered it medium-well and it was perfectly pale pink and oozing with moisture.

 

Ted had the three cheese tortellini with chicken in a parmesan cream sauce with the side of grilled veg. I've never heard him rave about pasta so much.

Ted had the three cheese tortellini with chicken in a Parmesan cream sauce with the side of grilled veg. I've never heard him rave about pasta so much.

Ted even told the waiter the price should be more for such a perfect dish. Shhhh…Ted!  The price for Ted’s dinner was $16.95 and mine, $19.95. Not bad for a big city.

Following dinner, we saw some interesting wall art (there’s an apple in there so I had to take a pic…)

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We saw that a small production was about to begin at the Source Theater. It was called “Blues, Bossa, and Broadway”.  We stopped, received two buttons ($5.00 each…that was steep but if we go to the right places tomorrow, we apparently receive discounts because of those buttons) and went in to see the show. It was three singers and they were excellent.

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 One more point of interest I forgot to mention above, on “P Street”, there is the largest Whole Foods Market – unbelievable. Since Ted and I have never been in one, we were overwhelmed. Wish Utica could be so lucky.  Everything was so fresh and in such abundance.  They had tofu to chicken to all sorts of sausages.  They had multi-grain tabouli, curried sword fish…OMG! It was heaven! Unfortunately we didn’t get to sample the goods as we were on our way to a wonderful dinner. Maybe next time.

 

That was our first day in DC. Walking, wining, fooding, and fun. Cool!

Tomorrow it’s off to the museums.  Stay tuned and visit again tomorrow.

By the way, look who is STILL with me (darn it!)….

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Click the pic for a chance to enter some REAL goodies direct from Old Bay.

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As we were getting ready to go to dinner last night, I looked down to make sure the shoes looked ok with the dress and look what I found:   I DID bathe but it won’t come off! 

Click on the pic to enter for some goodies from Old Bay

Click on the pic to enter for some goodies from Old Bay

Click on the picture to enter for some goodies from Old Bay.

I have offered a review of Valley View restaurant before because it is conveniently located from our house, the staff are so friendly, the food is good -reasonably priced gourmet cuisine, it is clean, a fun place to eat and we love it.   Last night’s dinner deserves a standing ovation. Chef Mario outdid himself.  There wasn’t one negative remark from our table – well, there was a “greens” mishap.

Valley View Restaurant is located on the Parkway in Utica. It is the upstairs facility at Valley View Golf Course.  They offer “Blues with a View” on Wednesday evenings on the deck where a Raw Bar is made available to patrons.  There is live music and people have a great time.  Out door dining is offered on weekends as well if a party hasn’t reserved the deck and if the weather is nice.  We sat inside last evening because the temperatures had dropped and my parents were with us.  They tend to prefer indoor seating. 

We arrived at  Valley View at 6:45pm and Happy Hour Two For One was in full swing.  I asked for Chardonnay and my mother requested Canei, her favorite.  They didn’t serve Canei but had Sutterhome White Zinfandel.  Since my mother can’t drink two glasses of wine, we asked for only one but the bartender insisted he had to pour two.  Ted and each shared a Chard. plus made it through my mother’s extra glass of wine.  wine

The bread is always served with tiny pizza/tomato pie squares – enough for everyone at the table.  Both the bread and the squares are too good to resist.  pizza

We ordered meatless greens as an appetizer.  I actually found ONE piece of proscuitto in them!  Ted was quick to grab it and utter..”what meat?!!!”  However, dissection was mandatory with every fork full.  They were delicious, and weren’t too hot.  I picked out all the wonderful cherry peppers to enjoy myself but even those didn’t have much heat. Personally I like my greens spicy hot. Ted and my parents prefer little or no heat. 

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A crisp, green salad followed the greens..salad

 

 

 

Now it’s time for entrees.

Ted had Veal Marsala

Ted had Veal Marsala

My father had this succulant looking pork chop in gravy with mushrooms

My father had this succulent looking pork chop in gravy with mushrooms

My mother indulged in this HUGE piece of fish offered in the Fish Fry

My mother indulged in this HUGE piece of fish offered in the Fish Fry

My dinner deserves special attention.  I had one of the specials: Blackened Sea Bass served in a Fruit and Fennel salad.  Honestly I cannot remember ever having Sea Bass so good.  The fruit salad…it was so light, not sugared or too saucy, comprised of grapefruit, orange, strawberry slices, fresh raspberries and blueberries.  The fennel (or anise) was crisp and almost unseasoned. The fruit-fennel ensamble paired SO well with the very light spiciness of the blackend fish.  In regards to the blackened fish, it was moist and so delicate in taste, the seasoning was almost undetectable, but JUST enough.  It was pricey, $26.95, but if you pay that much for a dish, it should be as good as this Sea Bass was.  Fantastic!
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Look at this fish! The fresh fruit! Wow!

Look at this fish! The fresh fruit! Wow!

Ted and I had the vegetable side..
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Guess who had dessert?  Ted of course.  He had the fresh fruit with marscapone cream and chocolate mousse on the bottom.
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If you have never been to Valley View, please give it a try.  They will accomodate family and special dietary needs (just double check your meatless greens!).
Tune in later for more on The Giant Cookie and a graduation cookie tray.
Have a good Saturday!
By the way – I have no idea what happened to the top part of this post. WordPress just decided to put all text in one photo and when I fixed it, it deleted all my pics. I had to recopy and then they returned as micro-photos.  😡
Such is life!

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In the gift package from Old Bay, I received a tattoo. Doesn’t it look great? It’s on my right ankle. Unfortunately Ted won’t take me any where until I remove it.   Anyway, click on the picture to enter the GIVEAWAY for a chance to win the beach bag, towel, seasoning and lots more.  DSC_0006

In reading about Old Bay, I discovered it is recommended for use on any protein and not just fish. Guess I was in one of those ruts similar to the way we think of a screwdriver: It’s JUST for screwing in screws. Well not so… it makes a terrific paint can opener AND stir stick(Yes Ted, I confess…it was me who used that screwdriver to stir that paint.  It worked and I’m gladSo what if I forgot to clean it?!!!)  Same applies to Old Bay Seasoning and tonight I used it on TOFU. 

Old Bay Tofu and a Plethora of Vegetables, serves 4

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  • 1 10 oz container of FIRM tofu, drained and pressed to squeeze out moisture
  • 1 TBS Old Bay
  • 1 TBS mustard (your choice – I used plain yellow mustard)
  • 1 tsp Tamari (or soy sauce)
  • 1 TBS or so of Olive Oil

Directions:  Preheat oven to 400 F. 

Slice the tofu into 8 slices. Dab again with the papertowel to get as much moisture out of the tofu as possible. 

Mix together the Old Bay, Mustard, and Tamari.  Rub into the tofu on all sides – be careful not to crumble the tofu.

Put in a baking dish, very lightly coated with olive oil.  Bake 15 minutes both sides for a total of 30 minutes.

Plethora of Vegetables

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  • 1 cup Snap Peas
  • 2 cups Broccoli
  • 14 Asparagus stalks
  • About 8 Grape or Cherry Tomatoes sliced in half
  • 1/2 onion, chopped
  • Olive oil
  • Salt and pepper
  • 1 tsp Old Bay Seasoning

Preheat oven to 425 F.

Prepare all vegetables and place in large aluminum, foil lined pan (makes for easy clean up).  Drizzle with olive oil, salt and pepper, and Old Bay Seasoning. Mix around and spread out so the veggies aren’t piled up. Bake for 30  to 40 minutes until vegetables are cooked to your taste.

Is there dessert tonight?  If there is, this is what it will be…

Harry and David Delivery for July

Harry and David Delivery for July

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Look at what I recieved from Old Bay yesterday:

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Old Bay is celebrating its 70th Anniversary this year and in celebration of its birthday and the summer season, they offered a  “Basket of the Bay” gift that included, OLD BAY Seasoning, an OLD BAY Seafood Steamer bag, some great new OLD BAY-inspired recipes to try out and additional items perfect for the summer season.

 I have to try out some of the new recipes and share with the folks at Old Bay  how much we enjoyed them. Additionally, Old Bay is offering another gift bag to giveaway to readers – so you can also get a chance to try out the recipes that use OLD BAY. 

Please leave a comment at the end of this post if you would like them to send you the gift bag.  Of course your name has to be picked so make sure you leave a comment and I will let you know if you win.  You do NOT have to have a blog to win…anyone is welcome to try their chances at this great gift pack from Old Bay.

Are you ready for a terrific scallop recipe?  If you win the above giveaway, you’ll get the Old Bay seasoning for free to try in this recipe.

Old Bay Scallops Serves 3 – 4

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  • 1lb large scallops, rinsed and dried
  • 1 TBS olive oil
  • 1 tsp minced garlic
  • 1 tsp minced fresh ginger
  • 2 large shallots, finely chopped
  • 1/3 red bell pepper, finely chopped
  • zest from 1 small lime
  • 1 tsp Old Bay Seasoning
  • Juice from 1 lime

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Directions:

Heat the oil in a skillet over medium high heat. Add the garlic and ginger and saute for 1 minute.  Add the shallots and red bell pepper and saute another 1 minute.  Turn the heat to high.  Add the scallops and saute for approximately 4 minutes.  Add the lime zest, Old Bay, lime juice and continue cooking for 1 minute. Plate the scallops and enjoy!

Remember…You do NOT have to have a blog to win…anyone is welcome to try their chances at this great gift pack from Old Bay. Leave a comment  and let me know you want to try Old Bay.  You will have until July 26th to leave a comment.

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 Another great giveaway. Check out SWEET FOODS blog for this super giveaway. Three different prize options. Does it get much better?

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