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No visit to southern Germany (particularly Bavaria) is complete without eating a Schweinshaxe. This is a slow roasted pork knuckle, basted with its own drippings, and sometimes hard fried at the end to perfect the crispy, crusty skin. It is traditionally served with a bread or bacon dumpling (semmel oder speck knödel).
Peking Duck at Peking Gourmet Inn
This Chinese restaurant located in a strip mall in Falls Church, Virginia produces some of the best picking duck in the region. Former ambassador to China, director of the CIA, Vice President and President of United States, George Bush 41, frequented this spot regularly. Today, just about every general or high-level government official has their autographed 8x10 on the wall. Novelty aside, the food is plain delicious.
Meat and cheese go well with wine. So do berries. Here, we enjoyed a Spanish soft cheese made from a mixture of cow, goat, and sheep milk, as well as Bûcheron (a loire valley goat cheese). Dried and aged salamis came from Italy and Spain. Berries came from Whole Foods (where the added expense makes them taste sweeter ... BS).
Dogs, Burgers, Beers
No further comment necessary.
Home made käsespätzle
The best things are simply made with great ingredients. This one: 1 onion, sliced thin and cooked on med/low heat for 1 hour until crispy and aromatic; dough: flour, eggs, milk, salt, stirred until incorporated. Press the dough through a potato ricer (or spätzle press, if you're so lucky) into boiling chicken stock. Noodles rise to top, cook a bit more, remove to cold water. Fry up the noodles in a pan with mountain cheese, bacon bits, and top with crispy onions. Boom.
Learn Chinese: (dim'-sum') "Awesome Breakfast"
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Don't ask how they're made. Just shut up and enjoy 'em.
Flammkuchen (Tarte Flambée)
"Flat bread" doesn't sound as good as flammkuchen, or tarte flambée, as it is ordered in Alsace. When prepared well, it blows the mind. This example was served at The Sovereign in Georgetown (Washington, DC). We ordered a twist on the traditional classic; entitled "Gratine", it is composed of crème fraîche, gruyere, bacon lardon, and onions. Spectacular.
Cheese rounds out a great meal. These delicious hunks of melting love were served at Convivial in Washington, DC. I especially enjoyed the coupole (middle - goat) and douceur du jura (2d from front - cow).
Oysters and Muscadet
Cliché pairing? Maybe, but it just works. We enjoyed these slippery mouthfuls at Lyon Hall in Arlington, Virginia (dollar oysters all day every Monday!). The pairing recommended by Jake, the bartender, was superb (and was a great value).
Foie Gras on Toast
Creamy, savory, complex. There are fewer more delicious things you can put in your mouth than foie gras on warm toast points. I purchased this foie in a market in Périgord, the epicenter of French production.
The Lobster Roll
Discovered in Connecticut's Milford Harbor by Christopher Columbus, the lobster roll was deconstructed by Ina Garten and later invented by Al Gore. This enormous roll required both fists and was served at Sam's Chowder House near Half Moon Bay.