Shaw's Tavern 09.06.2013

Before I head to a new restaurant, I don't read reviews; why influence the tastebuds?  But while looking up directions to Shaw's Tavern, there was that damn Yelp page and I couldn't help it.  I clicked on it and the range of reviews entered my head.  And it's only the negative comments that stick in your head -- right?  But whatever negativity there was on Yelp, I was very happy to be met with the complete opposite.  

From entry to exit, the staff is warm and gracious, and the food was quite delicious.  Shaw's is exactly the type of neighborhood bar I'd love in my neighborhood:  relaxed, not a lot of bright lights, fun music (there was a little Donna Summer during dinner), good food and drink, and lots of friendliness.  Thursdays are live jazz, and around 9 p.m., Superior Cling was playing.  If I didn't have two kids to pick up, I would have stayed longer.  I recommend perusing their calendar -- they have more live music and trivia nights.  

Shaw's is a gastro pub and there are plenty of small plates on the menu but also larger, hearty dishes that will keep you sated as you make your way through the beer menu.  Let's start there.

There were some familiar beers but I wanted something unfamiliar and had a glass of the Double Daddy Imperial IPA, made by San Francisco brewery Speakeasy Ales & Lagers.  Double Daddy is just the right amount of hoppy without being overwhelming -- a slight bitterness, an opaque golden color, and a smooth finish.  I'm deeply in love with IPAs these days and delighted to find new ones to add to my stash in the fridge (you know, for the upcoming winter).

Next, I had the Blackened Catfish, which was accompanied by collard greens (so good), crushed sweet potatoes (also so good), and remoulade butter (extremely good).  I had a glass of the 2012 House of Mandela sauvignon blanc (South Africa) with my meal.  It was fine with the catfish, but I think I was too blown away by Double Daddy to fully appreciate the wine.

Finally, my dining companions ordered dessert, of which I had one bite:  cornbread waffles topped with bacon ice cream.  May I just say -- WOW.  It was fantastic.  Go.  Eat the cornbread waffles and bacon ice cream.  You only live once.  Well, unless you're Hindu.

Happy eating all!

Shaw's Tavern

520 Florida Avenue, NW

Washington, DC 20001

202.518.4092

My Mom’s Spicy Okra 09.05.2013

It’s always an adventure getting recipes from my mom because she does not use recipes.  She works in the kitchen from a magical sense of proportion and scent that I unfortunately did not inherit (thanks mom).

I was at farmer’s market recently and picked up some beautiful okra and knew I had to get her recipe for spicy okra.  She was in Paris (no doubt squandering away my inheritance) so I emailed her; this is what I got back:

Salt

Turmeric           

Garlic powder

Mango powder

Coriander powder

Pinch of garam masala

That’s it.  That’s the recipe. 

And if I had followed up and asked, “How do you make it?” or “How much turmeric should I use?”  Her response (which is her response to every single thing she makes):  “It’s easy.”

“It’s easy” would make up all the instructions.  I am not making this up.

So, when she got back, we made the spicy okra together and oh-my-goodness was it fantastic (and indeed easy).  And I'm glad I cooked with her because she threw in other ingredients just because she felt like it, which really added a punch to the okra.

So, grab some okra (there are no measurements here) and enjoy!

Ingredients

Okra (as much as you like)

1 potato

Salt

Turmeric           

Garlic powder

Mango powder

Cardamom powder

Red chili powder

Coriander powder

Pinch of garam masala

Cumin seeds

Vegetable oil

After cleaning the fresh okra, make an incision lengthwise in each piece of okra.

Clean, peel, and cut potato.

Sprinkle salt all over cut okra and potato.

In a plate, mix together all of the spices. 

And as they do in India, my mom did the mixing part with her fingers.  She's not afraid of a little heat.

Insert spice mixture in between each piece of okra (with your fingers if you dare) until all the okra are prepped.

Mix the potato slices with the spice mixture as well.

Heat 1 tablespoon of vegetable oil in a frying pan over medium heat; once it's hot, throw in about a teaspoon of cumin seeds.

Put in the okra and potato mixture.  Do not turn over or mix too much as the okra might fall apart.

My mom said to make sure that all sides of the okra and potato were equally heated until brown -- she turned them over with her fingers, but I turned them over (very gingerly) with a spatula.

She also added a little more oil during the process and then covered with a lid to add moisture.

And that's it.  It was really simple and so incredibly delicious.  Eric and I inhaled the batch and I'm ready to make another.  You can eat this with rice, but it tastes so much better with roti (Indian bread).  And if you're not familiar with my early experience with okra, you'll want to read about it HERE.

Happy eating all!