Category Archives: Dining

Crab Cake Eggs Benedict

Oh my “Beyond the Yum” — Grandale Farm Restaurant Brunch — Crab Cake Eggs Benedict!

One of our favorite “finds” this year is “Grandale Farm Restaurant,” for elegant country dining in Purcellville, Virginia.  Lovely ambience in an intimate setting at fireplace indoors or enjoyable view at outdoor pergola; a delicious menu, fine local wine list and impeccable service.  Today we enjoyed their yummy “Crab Cake Eggs Benedict” and Green Apple Creme Brulee.  Superb and “beyond the yum”! This is a wonderful addition to your Virginia wine country list of restaurants.  You can visit their website for more information here.

 

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It’s Clydes Chili Feast Time

It’s CHILI FEAST time again!  The cold, wind and snow, yes, snow! has brought us back to this yummy recipe!


It’s the big game time and that means lots of yummy-gooey-spicy-thick chili and sandwiches on the menu.   I will share my fave easy ones that are great for quick chili when time and table require it.

Our fave local chili is the world-famous chili from Clydes of Georgetown.  My friends/family know this is the one I always make for the short version and have loved it since the first time on a cold winter day in Washington, DC’s Georgetown Clyde’s, I had it for lunch.  It has been a favorite ever since I have shared the recipe.,  Clyde’s now has the recipe on their website for download.  Here it is so do yourself a favor and make a pot for the Super Bowl and put on your “staple” list for a regular cold-weather dinner.

Clyde’s Famous Chili

1 tablespoon vegetable oil
1 pound small-diced onion
1 tablespoon minced fresh garlic
1½ pounds ground beef
1 25-ounce can chili beans
1 12-ounce jar chili sauce
2 tablespoons light chili powder
¼ cup dark chili powder*
2 tablespoons Worcestershire sauce

In a heavy-bottomed pot, sauté the onion and garlic in the vegetable oil until golden brown. Add the beef to the onions and cook until it is about medium rare. Don’t stir the beef around too much—you want to have some large clumps of beef in the finished product. Add the rest of the ingredients and stir until just blended. (It may seem like a lot of powder, but that’s why they call it chili!)

Cook the chili over medium heat for about ten minutes, just until the meat is fully cooked. Don’t overcook it! Serve with ice-cold beer and condiments such as shredded sharp cheddar cheese, sour cream, and minced onions.

Serves six to eight.

*Light chili powder has more of the hot seeds or flakes ground with the pods. Using more of the dark powder makes this chili a little sweeter. If you can’t find light chili powder, use a little extra of the dark powder.

You can visit Clyde’s for more of their recipes here:  Clydes

Our second easy fav:   Martha Stewart for their recipe for a really yum chili from the book “Mad Hungry,”  by Lucinda Scala Quinn (Artisan Books).

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Photo Credit:  Martha Stewart

A repost for my “I need a Cajun stew recipe” friends…Chef John is now a chef in Las Vegas.

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