When It's Acceptable (And Required) To Eat With Your Hands [DC Summer]

I think everyone can remember when they were younger how many times their parents told them not to eat with them hands or fingers (this was something I, unfortunately, heard too many times). So, when I suggested to my mom that we try Ethiopian - a cuisine that is eaten only with your hands, using the injera bread in place of utensils - I was surprised at how receptive she was.
 

When I visited DC with my family a few years ago, I was amazed at the amount of Ethiopian restaurants that were scattered around the city. I love the spices and flavors of Indian food, and eat Meidterranean and Asian foods regularly, but Ethiopian was something I had yet to try. This summer before I left DC I was determined to try Ethiopian food, which led both my mom and I to Das Ethiopian last Friday when she was here to visit. 

For most of my reviews, I focus solely on what was ordered and how the food looked. But with Ethiopian, it's truly about the experience of eating the food. Every dish or platter is served on top of injera bread, a bread made from .........., that has a spongy, light consistency.You're given additional bread that will take the place of your fork and knife for the meal. And, when you're done with the dishes that are served on top of the injera bread, you can finish off the now spice and marinade bread (making for a great end-of-meal treat).

So, to start we ordered...

MUSHROOM INGUDLAY TIBS

[Sautéed mushrooms, onions, special sauce with a touch of chili peppers] 

And for the main meal....

CUBED BEEF SPECIAL TIBS
[Extra lean cubes of beef marinated in our chef’s special sauce]

DAS COMBINATINO VEGETARIAN ENTREE SAMPLER
[Collard Greens Gomen, Red Lentil Miser Wot, Split Pea Kik Alicha, Ethiopian Harvest Vegetable Specialties, Cabbage with Carrots in Sauce Tikile Gome, Eggplant and Carrot Wot]

Cost? Most dishes range from $13-18 and for the amount of food given, this was a good deal. The abundance of injera helped to ward off any feelings of hunger we thought we might have afterwards when we first saw the size of the dishes. 

Atmosphere? Great for the pseudo authentic-Ethiopian food lover (someone looking for authentic Ethiopian cuisine in the comfort of an upscale restaurant). Excellent service.

Best dish? The vegetarian sampler - yes, the whole thing. While the meat dish and mushrooms were full of flavor, it was the depth and variation of spices in each small sampler on the vegetarian platter that made this dish truly enjoyable. If you go, my best suggestion is to order a single meat dish alongside the vegetarian platter so you have enough variation without overwhelming your palate (or your stomach). 

If it's your first time eating Ethiopian, do NOT be shy about asking the waiter or manager what kind of dishes you should be getting - in the end you'll be happy you did.

Here's their menu to check out before heading over.

Das Ethiopian
1201 28th St N.W. (Corner of M and 28th in Georgetown)
Washington DC

Food on Wheels, Chapter 2 [DC Summer]

To continue this summer's Food Truck adventures, I met Julian, Faith and a few of Julian's co-workers for lunch last Friday and decided to try out the Kimchi-BBQ Taco truck. Although Kimchi had one of the longer lines in Franklin Square that afternoon, it was well worth the wait. 

Here's what I went for...

Spicy Chicken Kogi (BBQ) Box with white rice, salad and vegetable dumplings.

The rice and salad were nothing out of the ordinary - but it was KimchiBBQ's spicy chicken that made this meal particularly memorable. The chicken was packed with deep flavors, a mild spice and was extremely tender. Complimented by crisp, fresh dumplings, this BBQ box really hit the spot.

If you're not in the mood for one of their BBQ boxes, I'd suggest trying out one of their Burritos, filled with your choice of Kogi (Pork, Short Rib, Beef or Chicken), Kimchi and rice. Or opt for their three taco deal and choose between three of KimchiBBQ's delicious homemade tacos.

Most meals range between $8-10, an incredibly reasonable deal for the amount of and quality of food you're getting. Another great food truck to add to this growing list of DC eats.

 

Follow on KimchiBBQ on Twitter @KimchiBBQ to see where they are located today!

Food on Wheels, Chapter 1 [DC Summer]

A short lunch-hour break (or in my case half-hour) doesn't allow many Washingtonian's the opportunity to get a good sit down lunch. So what's the solution to satisfying an empty stomach and crammed lunch-break? Food Trucks.


Scattered all across DC are a variety of food trucks serving up cuisines ranging from Bibimbap to Mexican Tacos and homemade Mac and Cheese. Some trucks have their own take on some well-known classics (like the BLT mac and cheese) while other's stick with the traditions they know best - like homemade gyro in fresh pita. Regardless, any truck that you choose is guaranteed to fill you up with some delicious food without bursting your wallet.


Luckily, the food trucks found me - only a block away from my office (around K and 13th if you're living in DC) is a food truck mecca. Everyday at least 8 food trucks are present and the actual food trucks vary on a daily basis.


Throughout the summer, I'll blog about each "chapter" of this food truck experience and hopefully along the way find out which food truck wins the race.


June 14 2012 - Sate


Between trucks decorated with pictures of food that leaves you salivating and yearning for free samples is an unsuspecting red truck bearing only the words "Sate Indonesian Food" in white writing. So why did I go for this truck when the others were waiting to reel me in? Simplicity. Sate's food and menu is simple, serving only two options, with a combination platter as the third, leaving you less overwhelmed and more ready to eat.


Here's what I went for.....

Chicken Sate with Spicy Vegetable Stew, Rice and Peanut Sauce - $8

Julian and Faith went with different trucks - Julian went with the gyro and Faith the chicken bowl - and both looked equally as delicious. Look out for posts on these places in the coming weeks.

Looking to track where your favorite DC food trucks are today? follow @foodtruckfiesta or visit the Food Truck Fiesta website for an up-to-date track of the DC food trucks.

A Fast Fajita Fit for a Large Crowd [DC Summer]

Entertaining a large crowd on a small budget and an even smaller kitchen always poses a challenge. To inaugurate our first Sunday in DC, our DC crew decided to that the only appropriate thing to do was to invite over friends - both new and old - and enjoy a home cooked meal. 

We settled on a cheap, quick and easy Mexican themed meal that consisted of ingredients you can find in any grocery store. Start with the basics - pre-cooked chicken, frozen peppers and onions, and tortillas - and add in any of your favorites - guac, fajita seasoning, and a variety of salsas - and you've got yourself a delicious meal ready for a crowd of any size. 

The ingredients and serving sizes are for a group of 10, so feel free to add more or less depending on the size of your group.

Here are the basics:

Quick and Easy Chicken Fajitas


Ingredients: 
-2 Bags of Frozen, Pre-Cooked Chicken Breasts
-Olive Oil
-1 Package of Fajita Seasoning (any brand works)


Preparation:
1. Defrost the chicken breasts in the microwave until soft, not hot. Slice chicken into 1/2" strips.
2. Heat 2 tbsp. (per batch) of olive oil in a large pan, add 1 tbsp. fajita seasoning per 2 tbsp. of olive oil.
3. Add chicken into pan with oil and seasoning and heat until chicken is hot. Set aside.


Peppers and Onions
Ingredients:
-1 bag of frozen peppers and onions
-1 Package of Fajita Seasoning (there will most likely be enough in one package for the chicken and peppers)
-Olive Oil

Preparation:
1. Heat 2 tbsp Olive oil and 1 tsbp. of fajita seasoning in large pan.
2. Add frozen peppers and onions. Drain halfway through cooking. Continue to cook until peppers and onions are lightly browned.Set aside.


To build your fajita, add some chicken, peppers and onions, and any topping of your choice (salsa, guac, lettuce, cheese or sour cream) to a warm flour tortilla.


For our sides we had fresh salsa, homemade guac, homemade mango salsa, and crispy corn tortilla chips and all together, the meal cost about $10/person when factoring in all of the additions and fresh side ingredients.

These easy chicken fajitas are a healthy, cheap, and fun way to get a group of friends (and strangers) together over a great meal. Enjoy!

Jamaican' Me Crazy

Since the beginning of fall semester, I’ve passed the Jamaican Jerk Pit everyday to and from class. It took nearly a year to find someone brave enough to check it out with me, but this past Saturday Sarah and I finally made the trip over and discovered one of Ann Arbor’s buried food treasures.

From the front, the Jamaican Jerk Pit appears small, with limited seating on the top floor. However, once you venture downstairs you’ll find a cool Jamaican ambiance with bright colors and relaxed music. The food is fresh and there are a tons of options, even for the pickiest of eaters.

Here’s how we did our Jamaican experience:

For starters we went with Fried Plantains. Sweet, crunchy outside and warm, smooth inside, these treats are fun to eat and are great as an appetizer or as a dessert.

Jerk Chicken. Chicken quarters seasoned with a “secret blend of island spices” and served alongside a house-blend of sautee vegetables and rice and peas, white rice or seasoned red skin potatoes.

Best dishes? We didn’t venture too far outside the norm, but for less adventurous eaters the Jerk Chicken is a good call.

Atmosphere? Relaxed, rastifarian feel, sort of like being in a Jamaican café, without the locals.

Cost? Entrees came in around $11, while sandwiches, pitas, salads and starters were all under $10. Plenty of food for the cost.

If you want to check it out before heading over, here’s their menu:

http://www.irierestaurant.com/menu.html