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…
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
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….
How did you get your grilled and tender lamb skewers to be more deliciously addictive than a mid-rare Read more…
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!
Food 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…
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.
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
- Steamed Mussels in Wine
- Pears Wrapped In Prosciutto
- Happy Quinoa, Shiitake Mushrooms and Tomatoes
- Psychedelic Tomato and Goat Cheese Salad
- Pinot Grigio-Cooked Shrimp in Endive Leaves
Season’s Eats Rewind Read more…
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 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
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!
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…
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!
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…
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.
Food 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…
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!
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…
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…
