Do you know how to pick a turkey and how to cook it? Do you want to know where to get a tasty gobbler in the D. C. area? See my post “Let’s Talk Turkey” on D.C. Foodies and start your preparation for a fantastic Thanksgiving feast.
Hard Times Cafe is a casual and fun restaurant in Alexandria, VA and has over a dozen outposts throughout Virginia, Maryland and North Carolina. It’s a chili parlor with other good food that’s bad for you, like burgers, ribs and wings. I first tried their chili 10 years ago when visiting friends in Alexandria. They told me to boil some spaghetti while they went out to pick up the chili. What?
You see, I had never heard of chili mac. Chili mac, for the unitiated out there among you, is chile over spaghetti. Now, forget about what constitutes “real” chili, whether beans should be banned or visible vegetables are verboten. This ain’t about what kind of chili you like or is from your “neck of the woods”. It’s about taking that favorite chili and piling it on top of spaghetti. Topping such as cheese and diced onion are good too. Whatever you like, you put it on. For me, it’s shredded cheese, sour cream and chives. I can do without the chives really, but the cheese and sour cream are a must. In fact, when I made this last Sunday, we had to make a stop at our closest market just to pick up some sour cream. It’s essential in the Houndstooth household.
One of the best things about chili mac is the tasty mess that it turns into as all the ingredients get mixed. It actually improves as you eat it!
If you are in the area, do take a hand from the Hard Times Cafe chili mix by stopping in and buying some mix. Or, order it from their store. You’ll be glad you did! I go for the Cinncinati style mix which has slight heat and permeates the meat with cinnamon. Plus, it’s so damn easy to make. No chopping, no cutting. I just brown the meat, open a couple cans of beans and a can of tomato puree. Then, it can simmer on the stove and fill the house with wonderful smells.
There is a recipe on the back but of course I ignore it and make it my way (for one, it calls for boiling the meat. Uh,no). Here’s what I do:
Ingredients:
2 lb. ground beef (I use 80/20 mix)
2 cans beans, such as kidney or pinto
1 large can tomato puree
1/2 cup water
1 box Hard Times Cafe chili mix
Directions:
Brown meat in heavy bottom pan. Drain grease if you want. Pour chili mix over meat and add water. Stir to evenly coat. Add beans and tomato puree. Simmer over medium-low heat for 20 minutes, covered. Stir every 5 minutes. Serve over spaghetti and add your choice of toppings.
* Presto Pasta Night is a weekly blogging even held by Ruth at Once Upon A Feast.
The Jamieson Grille will offer classic American dishes for breakfast, lunch and dinner.Executive Chef Nadine Thomas will be leading the kitchen. There are inviting dishes throughout the day, from griddled Johnny apple cakes at breakfast, to Maryland crab bisque and shrimp panini at lunch, to a trio of soup and whiskey rubbed skirt steak for dinner.
The Trademark Bar, named for the proximity of the U.S. Patent & Trademark Office, will pour old and new world wines by the glass in addition to offering a bar menu. Sophisticated dishes such as a flight of macaroni and cheese and beef sliders with Jamieson whiskey ketchup on a brioche bun will be sure to satisfy.
The Jamieson Grille and Trademark Bar are located in the Westin Alexandria, 400 Courthouse Square Alexandria 22314.
You know those V-8 commercials? The ones where you could have had a V-8 but didn’t and some fool (or baby) smacks you on the head? That’s what I felt like after dining at Vermillion recently. Vermillion, part of the Neighborhood Restaurant Group, has long been a favored eatery in the neighborhood and with the recent addition of Anthony Chittum at the helm, it has taken its’ place on the area’s culinary map. Chittum’s cooking brings local and seasonal ingredients to the forefront, carefully prepared with restraint to allow the food to shine.
Frank and I actually decided to visit Vermillion on the way to Old Town. The usual conversation of “what are you in the mood for?, what do you want?” was bantered about. Comfort food? an old standby? something new? Something new it was. We decided that it was worth a try to get in to Vermillion at about 6:30 on a Friday night. Daring, I know, especially in the afterglow of very nice reviews in the Washingtonian Magazine and Washington Post Dining Guide.
We entered the romantically lit space, adorned with red curtains and warmed by wood. A hostess was glad to tell us that yes, table 41 was open and it was one of the window tables (I love them!). I’m normally wary of barstool tables but these were very comfortable with good back and foot support. A waiter came to our table and took our drink order and said, quite proudly, that they do not have any specials because what is on the menu is local and seasonal and that the dishes change about every 2 months. OK. We had enough to choose from with menu items that suit our taste, but I will say that the number of entrees is relatively small, around seven or so.
I, of course wanted to try the highly touted charcutrie plate, which Chef Chittum makes himself. The charcuterie came with a basket of grilled flat bread points. The meats were accented with cherry mustard and pickled vegetables. I only wish that the server had described each meat, as we were left to guess what we were eating. It all tasted incredibly good though.
At the same time, I had ordered the cauliflower soup with seafood sausage. The presentation was beautiful, with roasted cauliflower sitting beside sliced seafood sausage in a bowl. The soup is grandly poured into the bowl from a white porcelein teapot (very clever touch). The soup and its’ contents could have been a bit warmer, because I think it would have tasted even better. I make roasted cauliflower soup and this version is lighter and less spicy than mine, allowing the scallop and fish filled seafood sausage to shine.
Our main courses were spring chicken and roasted pork loin. Frank had the chicken and it indeed was petite, tender and oh-so juicy and flavorful. The accompanying polenta was cooked perfectly but suffered from sitting perhaps under a heat lamp too long, as it developed a tad of a crust on top. The grapes were an ideal addition to set off the protein. I must remember this the next time I make roast chicken!
My pork was ordered medium, as I’m trying to break away from the whole “must cook the trichinosis out of pork and dry it to bits” thinking. The pistachio and fig - filled pork was presented in sliced medallions and was accompanied by garlic sausage, fig gastrique and alsatian cabbage. The flavors complimented each other really well. The garlic sausage wafted of well, garlic but did not leave me reaking of the stinky wonder later. And fruit paired with pork, whats not to like? The cabbage hit a slight sour note which balanced the sweetness of the fig perfectly. I loved this dish.
The service was attentive and enthusiastic, with obvious pride taken in the local and in house made ingredients. We were greated by someone who I assume to be a manager and we chatted/gushed about the charcuterie. And again, to walk into a popular restaurant on a Friday night and be accomodated immediately and with cheer, was indeed wonderful.
Once again we were too full for dessert (sorry folks!) but perhaps next time. There will be plenty of next times!
Vermilion
1120 King Streeet
Alexandria, VA 22314
703 684 9669
Currently residing in the old Bohio’s space is Hank’s Oyster Bar. This is Chef and owner Jamie Leed’s second location for her very popular Dupont Circle restaurant. I couldn’t be happier that she chose to cross the river and come to Alexandria. I hope this continues the fantastic food trend in Old Town with more talented chefs choosing to join the ranks of Cathal Armstrong and Morou.
Hank’s space is is long with clean lines and gentle yellow tones. There is a seating area in front, followed by the kitchen/prep area which leads to another dining area in back. They don’t take reservations but we were able to be seated immediately at 6:45 on a Friday night. Another hour later and the place was packed.
Nightly specials are listed on a large chalkboard. There were several types of oysters, fish and the “meat and two” of the day. The meat and two on Friday was a flat iron steak with a chimichuri sauce. Frank ordered this with Old Bay fries and roasted cauliflower. I chose the lobster bisque and the sablefish.
First, our water glasses were filled quickly without the old “sparkling, still or tap?” chestnut. If I want bottled water, I’ll ask for it. Meanwhile please assume that plain old tap water will quench my thirst. Next came a bread basket with a small ramekin of butter. Soft butter, another thing I truly appreciate. Our bread stayed on the table throughout our meal, which was lovely since I used the bread to mop up the lobster bisque. Ah, the bisque was a big thumbs up for me. The lobster stock was made hearty with a smokey tomato base. It was thick, pleasing and held at least one large claw full of lobster meat.
On to our mains, Frank’s flat iron steak was cooked perfectly to medium rare as ordered. The steak was tender and beefy (I know that sounds funny, but some cuts have very little flavor). The chimichuri sauce was verdant and punched up nicely with lemon. Old Bay fries were a bit on the thin side and some suffered from languishing in the heat a bit too long. Thin fries have to be made a la minute and served immediately. If cut a bit thicker ,the fries would be just fine. Roasted cauliflower was cooked perfectly and seasoned with curry, which complimented the nutty flavor that cauliflower acquires when roasted.
My sabefish was a large fillet with a soy balsamic glaze. It was served over lightly dressed watercress and which sat on a drizzled balsamic reduction. The sablefish was moist and velvety with a mild fish flavor. Overall, a great dish but I would suggest adding a side or two if no appetizer is ordered. At $19, it doesn’t hurt too much to add a bit more and round out the meal. And you might as well go for it, because Hank’s does not do dessert. “Desserts in a glass” are offered if you want an after dinner drink, however. Not that you’ll leave without your sweet tooth sated. Hank’s treats diners with large chunks of bitter-sweet chocolate after your dinner or with a cup of cappuccino. There’s always a fried snickers bar down King St. at Eamonn’s.
Service was pleasant and timely. I’m looking forward to returning because that lobster roll is calling my name. Welcome to the neighborhood, Hank’s. I hope you stay a good long while.
OLD TOWN ALEXANDRIA
1026 King St, Alexandria, VA 22314
T 703.739.HANK (4265) - F 703.739.7788 OLDTOWN@HANKSRESTAURANTS.COM
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OPEN
Lunch Tuesday-Friday 11:30 AM - 2:30 PM
Dinner Tuesday-Friday 5:30 PM - 10:00 PM
Saturday, open all day for a la carte brunch starting at
12 Noon and dinner until 11:00pm
Sunday, open all day for a la carte starting at
12 Noon and dinner until 9:00 pm
