9 Recipes For Easter/Spring Brunch

Spring is here! Even if you don’t observe Easter, this is the time to start hosting brunch at yours or simply preparing something special for the family.

When coming out of the cold months, fresh flowers on a decorated table call for an array of delicious treats and plates. I tried to incorporate protein, carbs, sweets, fresh fruit, non-dairy, greens, and everything in between to create a spread that can please everyone. If you need some meats, I recommend some baked bacon and sausage on the side!

Here are 9 recipes you can make to spring forward and celebrate some special time with family and friends.

If you are looking to decorate your table for brunch this spring, check out these 6 things you need for the brunch table.

7 recipes you can make on Valentine's

It’s Valentine’s Day! The day the world has deemed the official time of the year to remind our loved ones why we appreciate them and show it in a grand (or small) gesture.

While some people are cynical about the 14th of February, arguing the true meaning is ruined by commercial gimmicks and greed, I still think it’s a great excuse to cook for your loved ones. Why not?

Below are seven recipe ideas you can use to show some love while making your belly very happy!

Eating out and cooking in during COVID-19

Supporting local food businesses like A Place To Walk To

The COVID-19 pandemic has severely affected the way people eat while quarantined and under various mobility restrictions. Grocery stores are being cleared due to widespread fear of food and other resources running out, impacting what exactly is stockpiled in people's homes ― probably a whole lot of frozen, canned, and dried non-perishables. State and federal mandates to practice social distancing have forced restaurants to change their business models and adapt to take out and delivery as opposed to dining out, a measure to slow the spread of the coronavirus and 'flatten the curve'. As a food blogger, I have kept my finger on the pulse of how restaurants in the DC and greater DMV area are being impacted. It is no secret that this one of the hardest-hit sectors of the economy, so you can't ignore what's going on. The government is working to allocate a stimulus package so that independent food businesses can continue to pay the thousands of employees who have been laid off. USA Today offers a breakdown of what exactly Congress is deliberating over. The question is, given what we are all facing, how can individuals continue to support local businesses in the community that has brought us the food we love? 

Eating out (order for pick up or delivery)

We've seen several articles on ordering out during the pandemic, with questions about whether or not it is safe. Restaurants have modified and extended their menus and services to include pick up and delivery, to reduce contact while trying to maintain business as usual. With the number of people losing employment, now more than ever local businesses need community support to stay afloat, especially the smaller independent or mom-and-pop businesses. Many people are engaging with and supporting them online, and there are precautions you can take when you do order out. 

Unfortunately, taking away the dine-in option means most restaurants, cafes, and pubs sales are down up to 30 percent and more. Luckily, as it stands we can still support them in these uncertain times and enjoy their delicious food.

About 10 days ago, I had the pleasure of sampling some dishes from A Place To Walk To, a successful food truck turned brick and mortar. The restaurant provides an opportunity for people to enjoy a blend of flavors from Guyana, the Caribbean, and North Carolina - all places owner Matthew Samuels has been influenced by. This has culminated in a colorful array of comfort food breakfast platters and classic brunch meals. Brunch is certainly one of the activities I am going to miss during the lockdown, making this spot a pretty good deal - bring the brunch to you!

What to order? Well, there is something for both the savory and the sweet lovers from pancakes to chicken and waffles, but I'll highlight what I tried.

Jerk chicken wings served over mac and cheese - $15.00

Is there anything more indulgent than this combination? Jamaican jerk chicken seasoning rubbed on wings makes them even more dynamite due to the complex flavor profile the spices create, with a fiery kick. The mac and cheese was perfectly cheesy, and mild enough not to take away from the wings, but not to the point of being underwhelming. Although this is not a traditional brunch or breakfast dish, it does the job. Whether you are looking for a boost of energy or for something to soak up drinks from the previous night, I would undoubtedly recommend this.

Shrimp and Salmon over Grits in a Creamy Sauce - $22.00

Enjoying delicious meals like these allow you through your patronage to support businesses like A Place To Walk To, and it will go along way in these uncertain times. Samuels is one of the many decision-makers at these food establishments who had to modify their business model, and said in preparation before the statewide lockdown:

“We are currently in the process of completing our delivery service register. We will be available on Uber Eats Shortly.”

They are now available for pick up and in house delivery, with a re-launched, revamped menu!

UberEats, DoorDash, Grubhub, Postmates etc.

Delivery services are committing to keeping food safe and their at-risk employees protected, working with restaurants to keep their businesses afloat. It's important to remember that although this is a difficult phase, we have to stay safe, and adapt to the current circumstances as best we can to support each other. 

Feeding those in need

Establishments and chefs like Jose Andres have converted their restaurants into temporary community kitchens serving free or reduced-priced meals to feed the vulnerable despite suffering losses themselves. Online food bloggers and restaurant enthusiasts are also making a concerted effort to let other diners know they have the option to order for pick up and delivery, or to donate in support of their communities as a whole.

Cooking more at home

Hoarding is posing a very real threat especially to those who are vulnerable or unable to shop at certain hours, but there is more than enough in the supply chain when it comes to food! Grocery have been left stripped and 'stay-at-home' orders have indirectly dictated what people stockpile in their homes. Looking at it through the lens of avid home chefs, recipe developers, or people who realize they will be cooking more this can present a challenge.

The other day I made some delectable handheld pepper steak pies and shared the recipe with my Instagram and website. It's a recipe you can stretch by freezing and eating over the next few weeks, and one not requiring a lot of ingredients. I almost abandoned developing this recipe because I could not find any steak or onions! This period in time can, however, be a chance for you to be creative, try new recipes, and experiment with alternatives. I hope to enjoy a combination of both eating out and cooking in during this time.

Weight gain or work out?

Another aspect to consider as people order delivery and cook more but leave the house for fewer reasons is  weight gain. Gyms across the US have closed, and articles and new apps are circulating and popping up offering suggestions on how to avoid the 'quarantine 15'. Bloggers and professional trainers who record their gym sessions exercises are now focusing on home workouts.

COVID-19 has definitely changed the game for content creators of all varieties. 

I hope local gems like A Place To Walk To that celebrate years of culture that have enriched food and present in one of the most favored forms - brunch - continue to thrive during this difficult time. Small businesses, restaurants, and the food industry as a whole are being hit hard and as a community, but we can still support them while keeping ourselves healthy and safe.

Wash your hands, don’t touch your face, isolate yourself if you are sick, and don’t panic.

A Welcome Inhabitant to DuPont - Residents Cafe & Bar

I usually reserve my blog entries for food excursions outside the immediate DMV area, but I am making an exception with this new addition to Dupont Circle! Echoing another reviewer, this was much-needed. It breathed some fresh air into a historic neighborhood packed with bars,' hang-over brunch spots' and happy hour watering holes that cater primarily to college students. If you are seeking something new and fresh with a slightly older crowd and plates presented an elegant way that stimulates all the senses, this is it!

The story behind the café bar drew me in instantly. Founded by three immigrants who now permanently reside in Washington D.C., it struck a chord as someone who is a foreign national myself and has been part of the DMV community for several years. The idea behind Residents is to create a home away from home - whether it is during, breakfast, brunch, lunch, dinner, or ‘Residents Hour’. Soon the Dupont addition will boast more hours and a speakeasy-like lair where guests can indulge in some tasty cocktails, snacks, and musical sensibilities. Residents sources locally and makes everything in-house including their dinner time pasta, which is great for the overall community, sustainability efforts, and taste.

The Look

I immediately fell in love when I approached the restaurant. Teal is one of my favorite colors and compliments almost everything around it. In this case, both the secondary gold color and the lively plating create an overall appeal. It adds to the ambiance on the patio which has string lights above the seating.

The menu also speaks to the simple elegance of Residents. For example with the cocktails, the main ingredient is listed first rather than a long, fancy name, immediately letting you know what you are getting.

The Drinks

This is a café and late-night bar, and so it makes sense that the focus is on cocktails and caffeinated drinks - or a combination of both! The coffee is sourced locally from Vigilante Coffee, used by Residents’ expert baristas who compete nation-wide to make carefully crafted drinks , alongside a talented in-house mixologist who does his own magic. It is no wonder that one of the Residents' specialties is their espresso martini! Customers can select bourbon, vodka, or gin as the base liquor, mixed with unique ingredients such as ghee, making this drink a must-have drink when you visit.

The Food

Although the menu is still burgeoning and set to expand, there are a few note-worthy dishes!

Granola

Granola | $ 8.00

If you need a healthy power boost with your coffee, the Granola Bowl packed with fruits, honeycomb, and jam is filing and does what every good smoothie bowl should do - make you feel fresh!

Toasted Banana Bread

Toasted Banana Bread | $ 7.00

This is one of my favorites and I could eat a dozen slices! If you want something warm and semi-sweet with a bit of crunch to compliment your strong coffee, this is it. You get both soft moisture and a toasty crunch at the same time, and the mascarpone and banana chip crumble on top does a great job of elevating the favored snack.

The Resident’s Bowl

Resident’s Bowl | $ 14.00

A healthy mesh of hummus, chickpea fritters, kale, halloumi cheese, avocado, and quinoa. The bright colors alone will make you excited to taste. All the flavors and textures come together well making for a unique brunch and tasty lunch.

But that’ s not all…

Smashed Avocado | $11.00

Schnitzel Sandwich | $13.00

Other fan favorites include the dry rubbed House Fries, Avocado Chiccetti, Flat Iron kobe beef, and Pasta di Pomodoro.

I am looking forward to my next stop home at the residents! Highly recommend passing through.

Location: 1306 18th St NW, Washington, DC 20036

Black Hog, So Oinking Good! Frederick BBQ

This is part II of an explorative blog post series looking into Frederick, Maryland’s buzzing downtown food scene.

Upon returning to Frederick since the last visit, I decided to check out of the city’s most beloved BBQ establishment - Black Hog BBQ. Named after a rare species of a hog, this place is positively notorious for their treatment of both pork and beef. They have a few locations, but I paid a visit to the one in downtown Frederick. They have something on the menu for everyone (well, for meat lovers that is). 

I do not pretend to be a BBQ connoisseur by any strength of the imagination. I do believe, however, I can tell the difference between average, terrible, and exceptional quality barbeque and the Black Hog is up in the ranks. They display their years of experience in both the food and the service.

Check out this #barbecue mainstay in Maryland known for their #brisket, #ribs, and pulled pork. @blackhogbbq

(Click to view a short video of my visit!)

The Black Hog offers several types of meat cooked and or marinated, rubbed or smoked to perfection, from juicy beef brisket to smoked sausage to ribs both wet and dry (which got an honorable mention on the Washingtonian's website).

The sides alone, are great. What’s a barbeque platter without a good set of sidekicks? The candied yams (sweet potato), cornbread, fried mac and cheese, and kale are among the ones I tried, but the cornbread and the mac and cheese are a must.

They also have some pork fries which are made up of fries, cheese, and pulled pork baked into a pile of melted goodness. These are a great primer for when the mains come out

I got to sample all the mains - beef brisket (Arkansas), pit ham, smoked sausage, pulled pork, and chopped pork. The brisket was my favorite - super juicy and flavorful. The pork goes great with the range of sauces (especially the original sauce). Another favorite of mine on the platter were the ribs - one was wet and had a BBQ sauce, the other dry, had a brown sugar dry rub. Both were thick and juicy, and you are in luck should you go on a Tuesday where they offer a full rack for almost half the price.

Barbeque sampler with smoked sausage, pit ham, beef brisket, pulled pork, and chopped pork.

To be more specific, Black Hog offers the following smoked meat selections: 

SMOKED BEEF BRISKET: Texas-style, S&P rub, hardwood smoked, hand-carved

ARKANSAS BRISKET: Double smoked, rough cut, sweet & smoky sauce

SMOKED PORK SHOULDER: Hardwood smoked, pulled

PIT HAM: Double smoked, hand-carved

CAROLINA CHOPPED PORK: Chopped smoked shoulder, vinegar sauce

SMOKED SAUSAGE: Beef & pork, grill finish

Don’t worry chicken lovers, they got you! Offering a half or full bird grilled bone-in chicken with Sicilian marinade or house rub; and jumbo wings in buffalo, dry rub, BBQ or mustard sauce - your pick.  

A little background on the differences when it comes to BBQ may help you understand what makes certain styles delicious. Like a fine wine, beer, high-quality cheese or chocolate, a little basic understanding will go a long way. The Black Hog actually has a fantastic page dedicated to BBQ 101 from where I pulled this information to give you a super quick explainer!

So wait, what the barbeque is this?

ST. LOUIS STYLE RIBS: This refers to the cut of the rib. These spare ribs are a good mix of meat and fat. While this meat won’t be falling off the bone it will be close.

CAROLINA STYLE CHOPPED: This refers to pork, whole hogs, shoulders and or butts. Typically chopped or pulled and served with a vinegar-based sauce. We offer Lexington, which is tomato-based vinegar sauce and Eastern, which is a vinegar and spice sauce.

TEXAS STYLE: This refers to beef (typically brisket) that is seasoned with just salt and pepper then smoked for many hours. Texans usually shun this style being served with sauce, the thought being that the meat should be able to stand on its own.

MEMPHIS (aka dry): Neither too sweet or too hot, these ribs come from our hickory smoker, dusted with spice rub and served with a side of sauce.

KANSAS STYLE (aka wet): This refers to being finished on the grill and mopped with our extra sweet sauce.

Source: blackhogbbq.com/bbq-101/

Hold on, what the sauce is this?

Most people know that when it comes to good barbeque, it is not just about the marinade, rub, or style of preparation and cooking, but the sauce plays a major role in taste and experience. Thankfully, this kind of information has been covered by websites like Eater and Thrillist to help people like us out!

Black Hog also offers the four main sauces which have a little background information that is good to know as well. According to Thrillist:

KANSAS CITY: cooked super-slow and super-low, preferably over hickory wood. The sauce is most commonly a thick, sweet molasses-and-tomato concoction that sticks to ribs of both animal and man.

CAROLINA RED VINEGAR: the meat (typically pork) should be brushed with a spice-and-vinegar mixture while cooking and served with a ketchup-based sauce. Eastern proponents use the entire pig when BBQing and Lexington tend to use just the pork shoulder or ribs.

MIKE’S MUSTARD (BBQ Sauce): Pretty similar to the North Carolina style in terms of the meat used, except, in mid-state, the sauce is usually mustard-based and includes brown sugar and vinegar - often considered South Carolina style. 

ORIGINAL (Signature Black Hog Sauce): whether the pork is in rib or pulled form, and usually uses a dry rub that includes garlic, paprika, and other spices. The meat's cooked in a big pot and's typically served with a tangy, thin tomato-based sauce. 

And for dessert? A fine line of pies made me the nearby chef at the Tasting Room. The classic is the peanut butter pie which Black Hog is most commonly known. It is light but still decadent and airy - like a cross between cheesecake and mousse.

The food is filling and delicious. The staff is very friendly and helpful, and you will quickly find out why this is a local favorite. Enjoy the cool inside, sit in the sun on the patio, or enjoy the newly renovated bar. 

They have locations in Downtown Frederick, Urbana Village Center, Market Square Frederick, and coming soon to Middletown, Maryland.

If you are looking to get a taste of Frederick and are craving barbeque, the Black Hog is certainly worth a try. Check out my post about their sister restaurant The Tasting Room.

A Taste of Frederick — Brunch at The Tasting Room!

This is part I of an explorative blog post series looking into Frederick, Maryland’s buzzing downtown food scene.

Oh, Frederick, a historic city and county located in western Maryland known for its quaint but lively downtown area, wineries with breathtaking mountain views, longstanding breweries (including Maryland's largest craft brewery, Flying Dog), and scenic hiking and outdoor trails. 

I have the pleasure of frequenting this gem a few times a month and plan to explore all Frederick has to offer, but with an emphasis on the food scene. 

Downtown there are several food establishments to dine, and brunch is a common activity. When you are done eating, there is a plethora of craft, mom-and-pop, and specialty stores, art displays, museums (including the National Museum of Civil War Medicine), and bars to see. All this to say, even if you reside in Washington DC or Baltimore and make this a day trip, you will not get bored. Many of these activities can thankfully be grouped into tours, neatly organizing your fun time.

When it comes to food recommendations, I am going to start with The Tasting Room! I had my eyes on it for a while as they have are highly rated and usually quite busy. Only when you go yourself can you make a real assessment, but my goal is to help you along

Live action glimpse of my time in Frederick! Watch out for my vlog series as I continue to explore the historic downtown area and delicious #food. I stopped at the Tasting Room! A mainstay which serves New American cuisine and has been open for close to 20 years strong!

(Click to view a short video of my visit!)

The New American restaurant is a classy mainstay in downtown Frederick that has been serving 5-star plates for nearly two decades. The Tasting Room also has a robust wine menu and tasty range of both cocktails and mocktails.

Island Fizz

Speaking of mocktails, give the Island Fizz a try. It will probably remind you of lemonade, carrying the notes of the main ingredients - pineapple, lime, orange blossom, ginger, and grapefruit soda. If you did want it laced, I would suggest a vodka or rum!

Leo’s Sticky Buns

Warm, house-baked cinnamon rolls with pecans and a brown sugar glaze. YES, this should be a mandatory start to every morning and any brunch. The freshly baked, soft rolls topped with crunchy, slightly salted pecans, and a rich, buttery sweetness from the brown sugar are everything you can dream of in one. You will probably not require a dessert if you get this. I was sold the minute I laid my eyes on these buns!

Steak and Eggs (with Fois Gras Potatoes and truffle hollandaise)

Steak and eggs are a brunch classic, one of five I order without fail (the others are chicken and waffles, french toast, pancakes, and shrimp and grits⁠—who is with me?).

The Tasting Room’s steak sits on a bed of airy foie gras potatoes and creamy truffle hollandaise. It also comes with a poached egg and asparagus, but you can customize this if you so wish. My "sometimes foodie partner in crime" opted for spinach as his greens, and eggs scrambled rather than poached. Either way, the star of the plate (the steak) is subtly smoky and delicious.

Spicy Chicken and Waffles

Certainly my favorite part of my visit and my #1 recommendation on the brunch menu. The cayenne chicken breast and habanero-orange butter pair so well with the cinnamon maple syrup on top of the waffles. The chicken tenders are flavorful with the right amount of heat. The finishing strawberries provide a cooling effect from the heat, so it as well balanced a brunch dish as you can get. 

Overall, besides the food, the service is good. - friendly and accommodating. The ambiance is pretty relaxing since the restaurant attracts a classy crowd who just want a nice bite to eat in peace. The design of the space allows for a lot of natural light - who doesn’t want that?

If you are looking to get a taste of Frederick, Maryland, The Tasting Room is certainly one of the top choices. 

6 of the biggest #FoodPorn Triggers

We all know there are images that people go crazy over on the internet that relate to food. Or rather specific food groups and items. If you are an inspiring food blogger or just someone interested in these trends on social media, this is a good starting point. You may already know some as you may inherently gravitate towards them.

Pictures taken by the author.

The Cheese Pull

This one is pretty obvious. Who doesn’t like cheese? It has so many associations that make people happy. Taste bud memories overflow at the thought of mac and cheese, cheeseburgers, pizza, and queso dip with nachos. My theory is that pulling as action triggers a visceral reaction. You can visualize biting on the cheese yourself, and the taste makes you drool.

The Oozing Yolk

Another one commonly known both inside and outside the foodie circles is yolk porn. Some would call the descriptive term provocative, but the bursting and consequent oozing does have adult content undertones 🙊. What makes this a trigger is the anticipation of the popping act. You know the yolk is partially cooked, you know it's going to be runny, you know a yellow stream will gush over whatever it is sitting on. And you want to see it happen.

The Dripping Cone

Is there anything more annoying? When it is blazing outside, and all you want is to enjoy your ice cream cone in peace? Then alas, five licks in a cool trickle begins to cascade down your fingers, along your wrist, and finally, onto the cuffs of your shirt, leaving a sticky mess behind. Most people are probably drawn to the imagery because they can relate, and if those drips are not wiped off, they may be begging to be licked! Well, when that goes on camera (preferably with the sticky fingers omitted), a #foodporn worthy photo is born.

The Lifted Noodles

If you have an Instagram account and follow at least a dozen food bloggers, chances are you have seen a noodle pull. Or, perhaps you have done it yourself as you ate but had no idea there was a name for it. Noodle pulls all into the category of photographs known as action shots, which is part of what makes it appealing. People can imagine themselves doing it, or perhaps depending on the appearance of the noodle, airlifting them into their mouth. Either way, this one is a classic, particularly when it comes to ramen and certain pasta dishes.

The Cream-Squeezed Doughnut

I do-nut even know where to begin with this! Ah yes, donuts, one of the most magical foodstuffs out there. This is one you probably see several times a week, if not in a tower heaped one on top of the other or sprawled in a box as a dozen. Donuts squeezed or pulled apart to reveal the filling - be it jam, custard, Nutella, etc., all for our viewing pleasure. This move is especially compelling because you can really imagine the taste.

The Ready-to-Burst Burrata

Oh my burrata! One of the classier, sleeker food porn stars (no pun intended). Burrata reminds me of a new car, shiny on the outside, engendering all types of excitement. Besides tasting incredibly delicious, particularly when paired with tomato, basil, and pesto, burrata looks great on camera. Still, the best part that makes everyone pause with anticipation is slicing into it. Even if the cheese ball is not very creamy on the inside when moving the knife down to slice through it, it looks like a balloon about to pop, and that's what qualifies burrata as a worthy food porn trigger. 

Whatever the case may be, we know that visually stimulating food moves people. Everyone from social media influencers to large restaurant chains and food corporations capitalize on this fact. It's just fascinating to consider the 'why' when it comes to these drool-worthy stills, especially as we see an increase in the move to live-action food porn, more commonly known as video. Stay tuned for more insights like these on dontmissmyplate.com.