Skip to content

Meet & Eat: Photo SLAM!

12

Greetings, Fried Shrimp Photogs! Do you dream of a restaurant/ lounge where floor-to-ceiling windows inhale sunlight, waiters give you herbal tea and not the heave-ho, couches cradle locals with laptops? Well, this restaurant/ lounge that serves handcrafted pizza, grilled steak salad and delicious nachos is getting SLAMMED! Read ON…

photoworks photo slam bus boys and poets

Welcome to Photo SLAM, Folks! The American Idol of Photography. People eat. Photos Shine. Judges Vote. Audiences Cheer! Thanks to Muhammad Chughtai, and our cozy Paris kitchen we will  be in it, Dresses and Appetizer Friends. Food Photography from the Dresses and Appetizer’s darkroom will compete to win and all are welcome. See you there! Here are the deets:

Event: Annual Photoworks DC Photo Slam
Date and Time: Sunday, November 11, 2012 from 8:00PM – 10:00PM
Location: Bus Boys and Poets — 14th and V St., NW, Washington, DC
Website: http://www.busboysandpoets.com/events/event/photoworks-dc-photo-slam
Donation: Suggested $15

One Tasty Order: Boqueria NYC and DC

12

Every restaurant has ONE Tasty dish that deliciously haunts your dreams long after you savor it. Some restaurants have the perfect tuna crudo, best chicken and waffles, most tender lobster with butta, or grilled cheeseburger, and if you think of that comforting meal long enough you can almost taste the deliciousness. For Boqueria Restaurant, the ONE Tasty Order to devour is the grilled and tender lamb skewers with salsa verde. Eat. Enjoy. And Comment Your Opinion….

Food Porn: Grilled Lamb with Herb Puree, Pickled Onions and Crostini

How did you get your grilled and tender lamb skewers to be more deliciously addictive than a mid-rare Read more…

DC to Paree: Steak Tartare & Crunchy Red Wine Vinegar Salad

12

The DC to Paree (Paris) Series is a collection of artsy recipes from a DC  girl (me) and her food adventures in France. DC to Paree  opens a window into a sunny, fruit-filled French kitchen. With a table full of wine, delicate herb and lentil entrees along side tender crab and crêpe appetizers, this recipe album is inspired by the diverse café culture and open-air food markets of Paris.

Steak Tartare is the French equivalent of salsa. This classic dish is served in every French cafe with salted potato chips for scooping. The red wine vinegar salad adds a compliment to the richness of the steak. So sit back, don’t cook, and savor every bite with friends!
Raw Beef Tartare Appetizer RecipeFood Photography: Steak Tartare and Red Wine Salad by Muhammad Chughtai

Serves 2 appetizers

Steak Tartare Ingredients

½ Pound organic Rump steak, small dice
3 tsp. Capers, small dice
4 Cornichons, small dice
1/2 Shallot, small dice Read more…

What Are You Eating in October?

12

There’s nothing like spicy sweet potato fries and warm mussels with tomatoes to celebrate October. Taste the flavors of the season with  seasonal fruits, vegetables and appetizers that are perfect for fall.

October Seasonal Food, Cabbage Picture - Dresses & Appetizers

Image: Cabbage. Photography by Brandon Maya

October Seasonal Fruits: apples, blackberries, cranberries, figs, grapes, guava, huckleberries, kumquats, passion fruit, pear, pineapple, pomegranate, quince, star fruit

October Seasonal Vegetables: acorn squash, aubergines, beetroot, Belgian endive, broccoli, Brussels sprouts, butter lettuce, butternut squash, cabbage, carrots, cauliflower, chicory, chayote squash, courgettes, diakon radish, endive, garlic, ginger, jalapeno peppers, kohlrabi (cabbage turnip) leeks, lettuce, marrow, mushrooms, okra, parsnips, peppers, persimmons, potatoes, pumpkin, radicchio, shallots, squash, sweet potatoes, Swiss chard, tomatoes, turnips, watercress, winter squash

October Seasonal Meats and Seafood: guinea fowl, partridge, mussels, grouse, oysters

October Appetizer Recipes

Season’s Eats Rewind Read more…

Small Plate & Saveur: Truffled Gnocchi with Magic Peas and Chanterelle Cream Sauce

12

Sniffing out magical tableware and recipe testing for Saveur magazine is a highlight in my culinary career. So, Ladies and Gents, enjoy the worldly recipes that I tested in the Saveur Kitchen, full of featured dishes and tableware galore. Meet the pillowy-soft appetizer, Truffled Gnocchi with Chanterelle Mushrooms and Peas. 

Gnocchi with Chanterelle Peas and Cream Recipe

Gnocchi Ingredients
1 lb. russet potatoes (about 2), unpeeled
1 1⁄4 cup flour, plus more for dusting
3⁄4 tsp. kosher salt
1 TBSP. truffle oil
1 egg, beaten

Chanterelle and Peas Cream Sauce Ingredient
2 TBSP. extra-virgin olive oil
10 oz. mushrooms, preferably chanterelles, roughly chopped
2 cups heavy cream

Get the full Truffled Gnocchi recipe at Saveur.com

 

DC to Paree: Beer & Chicks with Arugula Rice

12

The DC to Paree (Paris) Series is a collection of adventurous recipes from a DC  girl (me) and her food adventures in France. DC to Paree  opens  the window into a happy, wine-filled French kitchen. With a table full of wine, delicate lamb and lentil entrees along side tender shrimp and mushroom appetizers, this recipe album is inspired by the diverse café culture and open-air food markets of Paris.

It’s like chicken soup but better with beer!

Beer Braised Chicken Food Photography: Beer Chicken Entree by Muhammad Chughtai

Beer-Braised Chicken Ingredients

3 bottles of Beer (Stella Artios suggested)
2 tsp Fresh Lemon Juice
½ tsp Red chili flakes
1 Bay leaf Read more…

DC to Paree: Toss Cardamom, Pomegranate and 1000 Spices on Chicken

12

The DC to Paree (Paris) Series is a collection of artsy recipes from a DC  girl (me) and her food adventures in France. DC to Paree  opens the window into a moon-lit, spice-filled French kitchen. With a table full of wine, delicate chicken and polenta entrees along side tender shrimp and pomegranate appetizers, this recipe album is inspired by the diverse café culture and open-air food markets of Paris.

Ok, it’s not 1000 spices but the SUPER-Spiced Chicken creates a wave or flavors on your tongue with pungent cardamom, warm mustard seeds, woody cumin, fresh garlic, sweet ginger and the perfumed list goes on. The juicy pomegranate rice adds a tangy-sweet burst to the warm spicy flavors. Enjoy!
Cardamom-Yogurt Marinated Chicken with Pomegranate Rice Recipe

Food Photography: Chicken with 1000 Spices by Muhammad Chughtai

Cardamom and SUPER-Spiced Chicken Ingredients

4 Skinless chicken drumsticks
4 Skinless chicken thighs
2  Tbsp of Garlic, mince
2 Tbsp Ginger, mince Read more…

DC to Paree: Hello, Hoisin & Barbeque Sauce

12

The DC to Paree (Paris) Series is a collection of artsy recipes from a DC  girl (me) and her food adventures in France. DC to Paree  opens a window into an adventurous, fruit-filled French kitchen. With a table full of wine, delicate stone fruit and lentil entrees along side tender mussel and crêpe appetizers, this recipe album is inspired by the diverse café culture and open-air food markets of Paris. 

Craving finger-lickin’ BBQ Chicken, try this Homemade Hoisin Barbecue sauce over your favorite grilled meats and have a cookout. Sharing is caring.

Hoisin Barbeque Sauce RecipeFood Photography: Painted Hoisin BBQ Sauce by Muhammad Chughtai

Hoisin Barbeque Sauce Ingredients
Makes 2 Cups

1/2 Cup Hoisin sauce
1 Lemon, juice
1/2 Cup Rice wine vinegar Read more…

DC to Paree: Playing with Fried Shrimp and Grilled Peach Salad

12

The DC to Paree (Paris) Series is a collection of artsy recipes from a DC  girl (me) and her food adventures in France. DC to Paree  opens a window into an adventurous, fruit-filled French kitchen. With a table full of wine, delicate stone fruit and lentil entrees along side tender mussel and crêpe appetizers, this recipe album is inspired by the diverse café culture and open-air food markets of Paris. 

Snag peaches just before they’re ripe so it’s firm to the touch and grill them to bring out the sweetness while keeping its shape. The burnt sweetness of the peaches combined with crisp, flavorful shrimp and spicy srirachi vinaigrette is simple delight. Dig in!

Grilled Peach Salad with Fried Shrimp and Sriracha Vinaigrette  Recipe

Food Photography: Grilled Peach and Fried Shrimp Sriracha Salad by Muhammad Chughtai

Grilled Peach Mache Salad with Crispy Shrimp and Sriracha Vinaigrette
Serves 4

Peach Salad Ingredients

1 pound Mache lettuce, wash and pat dry
¼ Red onion, thinly slice
2 Peaches, quarter

Sriracha Rice Wine Vinaigrette Ingredients

3/4 Cup Olive oil
1/3 Cup Rice wine Read more…

DC to Paree: Pass the Peas, Lamb and Mint Chutney

12
The DC to Paree (Paris) Series is a collection of creative recipes from a DC  girl (me) and her food adventures in France. DC to Paree (Paris)  opens the window to a sun-cloaked, mint-filled French kitchen. With a table full of wine, delicate fish and lentil entrees along side tender lamb and crêpe appetizers, this recipe album is inspired by the diverse café culture and open-air food markets of Paris.  
The balsamic-rosemary marinade tenderizes the lamb while giving a juicy tang. Plus the garlic mint brightens the peas. What an addictive couple.
Lamb Food Photography

Food Photography: Lamb and Peas by Muhammad Chughtai

Balsamic and Rosemary Lamb Loin Chops with Mint-Garlic Peas

2 Lamb loin chops, about 1-inch thick
1/3 Cup Balsamic vinegar
1 Cup Olive oil
4 Garlic cloves, paste Read more…