There is some controversy regarding the history of the Cobb salad. Some report that the owner of L.A.’s famous Brown Derby restaurant, Robert Cobb, created it himself in the late 20’s or early 30’s; others say it was his head chef that created it, and still others say the chef created it and named it for the owner. (Those of you who watch the show “Curb Your Enthusiasm” may recall an episode where the origin of the salad is questioned.) Our theory is that “Cobb” is actually short for “cobble,” in that this salad was simply cobbled together with various ingredients. Regardless of its past, it’s a tasty salad that, when done the right way, bursts with flavors and can be relatively healthy. This recipe features most of the usual Cobb salad ingredients, with a nice shallot-infused vinaigrette with a hint of mustard. The real key to a good Cobb is the freshness of the turkey or chicken. We bought a rotisserie-cooked turkey breast at the market and chopped it up; it really elevated the salad to a new level. The bacon and blue cheese add some saltiness and tang, the tomatoes give it sweetness and some acidity, and the buttery avocado adds some creaminess that really ties it all together. Plus the dressing really brings out the flavors well. It’s a simple version of a simple dish – but when the simple things are done right, it’s always delicious. Enjoy!
The MHK’s Cobb-led Together Salad
1 shallot, minced
2 tbsp. red wine vinegar
1 tsp. spicy/Dijon mustard
¼ tsp. salt
¼ tsp. pepper
¼ cup olive oil
1 head leaf lettuce (Boston, butter, green), chopped
2 cups cooked turkey or chicken breast, chopped
4 slices bacon, cooked and chopped
1 Roma tomato, diced
2 oz. blue cheese crumbles
1 ripe avocado, sliced
Mix the first five ingredients together in a small bowl. Whisk in the olive oil. Arrange lettuce on plates. Top with turkey, bacon, tomato, cheese, and avocado. Drizzle dressing over each salad. Eat!
Ok, one more Trader Joe’s-related post. Sorry, we just can’t help our excitement. On Sunday we finally ventured to the strip mall that houses the California-based grocery store that is so beloved by its fans around the country. We expected a massive traffic jam, both with cars and with people at 11:30am, but we were pleasantly surprised. We cruised into the parking lot, directed by a police officer, and found a space almost instantly (ok, we had to walk about 50 feet to the front of the store). Inside it was definitely busy, but no busier than we remember any run-of-the-mill Sunday back in California. And it just felt so good to be there – like we were home. We had to keep reminding ourselves not buy everything we saw that we wanted, as we have done when stocking up at TJ’s in MA or downstate. This one was in our own town! We could just come back in a few days! Or tomorrow! Or a few hours later! We’ll just have to get used that. We did stock up on some frozen meals and lunch-type items like the lobster sushi roll, kim chee fried rice, black bean and cheese enchiladas, ginger sesame noodle salad, green chile and cheese tamales, spicy Thai chicken salad, and the Middle Eastern Feast (falafel, pita, hummus, and tabouli). We also picked up a jar of their awesome tomato-less corn salsa, a box of Joe’s O’s cereal, all natural Hansen’s soda, and their delicious dried tortellini. We also picked up a couple of sweet treats that we hadn’t tried before – Fleur de Sel caramels and their Stone Ground Salt and Pepper Dark Chocolate. The caramels, supposedly made with hand-collected sea salt from the French coast, tasted just like plain old caramel candy to us – not sure where the salt went. The dark chocolate was very interesting – we could definitely taste the salt, and the pepper came through in the back of the throat after swallowing each bite. It was a good layering of flavors; the chocolate was sweet and a little bitter, and then the saltiness and the bite of the pepper came through. Not sure if we’d get this regularly, but it was quite unique.
And with that, we promise to go for a while without posting about Trader Joe’s…unless something blog-worthy arises. Enjoy.
“Chicken is so boring!” That mantra is something not only uttered by certain 5-year-olds who reside at the MHK, but also by plenty of adults out there. We feel sorry for anyone who feels that way – yes, a plain cooked piece of unseasoned, skinless chicken is boring, agreed. But honestly, if that’s the kind of chicken you’re eating, you have no right to hyperbolize chicken and its excitement factor. We submit that even the pickiest chicken eaters out there will go nuts – peanuts – for this recipe. This dish, presented by the Hannaford Supermarket magazine, is made with common Thai ingredients like coconut milk, curry powder, ginger, fish sauce, and peanuts, but it’s not really something you’d see on a Thai restaurant menu. Regardless, it’s frickin’ delicious. The sweetness of the coconut milk and peanut butter is balanced by the kick of the garlic and ginger, the salty fish sauce, and the aromatic curry powder, and the turmeric adds some earthiness and bright color. We served this with a salad made with a cilantro-basil dressing. Add some rice for a complete and healthy meal that tastes fantastic. Enjoy!
Thai-Inspired Chicken Thighs
1 tablespoon light coconut milk
1 tablespoon peanut butter
2 teaspoons reduced-sodium soy sauce
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
2 teaspoons turmeric
1 teaspoon curry powder
1 teaspoon sugar
1 teaspoon Asian fish sauce
1 ½ to 2 lb. boneless chicken thighs
1 tbsp. chopped roasted peanuts
Preheat grill to medium high. In a large bowl, whisk together coconut milk, peanut butter, soy sauce, ginger, garlic, turmeric, curry, sugar, and fish sauce until evenly blended. Pat the mixture all over the chicken thighs. Let marinate at room temperature for about 10 minutes. Brush hot grill with vegetable oil. Place thighs on the grill and cook for 5 to 6 minutes, or until well marked. Turn and continue to grill until done, about 5 to 6 minutes more. Divide on to plates, sprinkle with chopped peanuts. Eat!
We’ve espoused enough about our love for Thai food on this blog, so I’ll save the back story and get straight into the food. Som tum, the fantastically fresh and spicy papaya salad from Northern Thailand, is something we’ve wanted to make for a while but for some reason never got around to it…until now. We based this recipe on one from www.thaitable.com; as far as the flavors go, it was a complete success. As far as the texture goes, it was not up to our standards. The problem was with the papaya – it’s a very juicy, moist fruit, and if you don’t get that moisture out of there, it turns very soggy; sweet and delicious, but soggy. That was the failing of the dish – somehow we will extract the moisture better next time. But the sweet tomatoes, the crunchy bean sprouts, the hot and spicy chili peppers, the salty fish sauce (which can be substituted with soy sauce to go vegetarian), the tangy lime juice, and the cilantro and peanuts create a vibrant ménage of flavors that is very refreshing. You can certainly remove the seeds and veins from the peppers if you don’t like it spicy, but it’s the spiciness that really brings the dish together (otherwise it’s a lot of just sweet and salty). We even used spicy peanuts, but we are kind of insane about spicy food. We used Fresno chili peppers – if you can find Thai chilis that would be ideal, but serranos would work just as well (get an extra one or two though since they are small). We served this with a quick and delicious Thai omelet (traditional Thai street food made with fish sauce and black pepper in the eggs, with cilantro and Sriracha on top – really tasty!). It was like Bangkok in our kitchen; almost as humid too, but with no underage prostitutes…that we know of. Enjoy!
Som Tum (Thai Papaya Salad)
2 tomatoes, diced
1 cup bean sprouts
2 red chili peppers, stemmed and chopped
1 ½ tablespoons fish sauce
1 clove garlic, minced
2 scallions, coarsely chopped
2 cups shredded green papaya
1 ½ tablespoons sugar
¼ cup cilantro, chopped
2 tablespoons chopped peanuts
Combine the garlic, tomatoes, chili peppers, and bean sprouts in a large bowl; add fish sauce, lime juice and sugar. Add the papaya and mix well. Add the scallions and 1 tbsp. of the peanuts; stir to combine. Top the salad with the remaining peanuts and the cilantro. Eat!
Tucked away from the bustling restaurant and bar area of downtown Troy is a bright and cozy little bistro called Carmen’s Café, located on 1st Street, a good mile or so south of Congress. If you didn’t know it was there, you’d probably never go by it, and that would be a great misfortune. Carmen’s is serving up Cuban-Spanish-American food tapas-style, and combined with the live music and a friendly host, it’s a fantastic dining experience.
Carmen’s décor follows along with the whole theme of the place – a bit off-kilter, yet welcoming and fun. Giant tribal mask relics hang from the walls, along with old room fans that have been repurposed as wall art. The place is fairly small, with seating for only about 25 or so, plus a few spaces at the bar. It was pretty packed at 8:00pm last Friday, but we found a couple of stools at the bar, invited to sit there by Carmen herself, a warm and outgoing person who we got to know more about later on. The atmosphere reminded us of the fictitious “Cheers” – everyone seemed to know everyone’s name. Carmen’s truly personifies the term “neighborhood restaurant.”
They serve beer and wine, no cocktails, but they do make several varieties of sangria along with sparkling wine raspberry lemonade. We tried the two sangrias available last night (they let us try them before ordering, a nice touch). The first was a red sangria, flavored with cinnamon – it was rich, fruity, and the cinnamon made it taste like a cross between sangria and fresh apple cider. Needless to say, we got a half-liter; it was so tasty. The other sangria was a white sangria with citrus flavors – it was good, but not nearly as good as the red. We also tried the sparkling wine lemonade, which was tasty but very sweet.
The printed tapas menu contains around 10 items, from a manchego cheese and fruit plate, to empanadas, fried plantains, Cuban rice and beans, mushrooms stuffed with chorizo, and fried yucca. The handwritten specials board had another 10 items or so on it, and it changes every week. Last night some of the offerings were Cuban BBQ ribs with a spicy guava glaze, served with yucca fries; a strip steak with churrasco sauce and mashed potatoes; cilantro-lime tofu with saffron rice; and crab cakes with roasted red pepper sauce. We started with the Cuban egg rolls, the chicken croquettes, and the eggplant sliders. The egg rolls were essentially a Cuban sandwich served in egg roll form. The light and flaky wrapper was stuffed with roasted pork, ham, pickles, and Swiss cheese, served with modestly potent mustard for dipping. It was really tasty – it was just like eating a Cuban sandwich, but with the delicious fried egg roll crunch. The croquettes were also done very well – diced chicken and cheese were very lightly breaded and fried just enough to crisp the outside, but not give it that heavy, deep-fried taste. The chicken and cheese were creamy and flavorful, and it was served with a nice chipotle remoulade. The eggplant sliders featured two ½-inch thick slices of eggplant topped with a guava sauce and sliced avocado, served on a wheat bun. The eggplant itself was cooked beyond perfect – sometimes people are turned off by thick slices of the vegetable because the texture can be kind of meaty, but chef Chris managed to make these so tender that they just melted in our mouths. The combination of the eggplant with the guava sauce and the avocado was a bit too sweet – it could have used something salty and/or spicy for some contrast. I would love to just have a plate of the eggplant and sauce on its own.
A blues duo was playing during our meal, and despite the small space, the music was not obnoxiously loud (and in fact the duo was pretty good!), and a couple of patrons even made some space in front of the band to dance. We were ready for more food, so we ordered two beef empanadas and the fried plantains. The empanadas were stuffed with seasoned ground beef, raisins, chopped green olives, onions, and peppers (this combination is also known as picadillo). The dough was fantastic – flaky but with just the right amount of chewiness to hold the filling inside, and that filling was full of flavor. The seasoning was vibrant but not overdone, the raisins added a touch of sweetness, and the olives added just a hint of salt and nice texture; these were terrific empanadas. The plantains fooled the heck out of me. They were so fresh and sweet that I was sure they had been cooked in something, maybe a little rum or brown sugar. But I was informed that they were just sautéed on their own; that speaks to the freshness of the ingredient and the competence of the chef to just let the plantain sing solo. They were fabulous.
There were two desserts on the specials board – a chocolate cake, and mango-lime cheesecake. We really wanted the cheesecake, but unfortunately they had just run out. That was disappointing, but as Mrs. MHK pointed out, at least that meant it was made fresh and they didn’t have extras sitting in the freezer or anything.
Arguably the best part of the night was when Carmen introduced herself to us and we talked for about 15 minutes. She told us how she started the restaurant a few years ago, and back then she was the chef as well, running the place from open to close every day. But after a foot injury sidelined her for 8 months, the restaurant nearly went under, and she said if it wasn’t for the neighborhood’s support and encouragement to fix things and stay open, it probably would have shut down. Luckily Carmen found a new chef and for now, the café is only open Friday nights (they do take reservations) and during the day on Saturdays and Sundays (she can only stay on her feet for limited stretches of time). But she plans on opening on more evenings in the near future, and that’s great news for all of us. We talked about the lack of authentic Cuban-Spanish food in the area (she’s part Cuban and part Puerto Rican, so she knows what she’s talking about), and how important it was to her to use fresh, local ingredients. They make their own empanada dough from scratch, they have a smoker for meats including smoking their own bacon for breakfast (guess we need to go for breakfast now), and they get all their cheeses and produce from local farms. As she told us this, we kept nodding our heads and saying, “We can tell!” She was a delight to talk to, and the only reason our conversation ended was because her husband asked her to dance. How frickin’ sweet is that? Why would anyone not want to support a place like this?
We’ll be back for breakfast and lunch at some point (click here for the menus and you’ll see why). Prices at Carmen’s are very reasonable, considering the quality of the food and fun atmosphere. The smaller tapas run from $3-$9, and the larger items from last night (remember they change every week) ran from $10-$16. Our total bill, with the sangria and tax and tip, only came to $60 (not including the $5 per person cover charge, which presumably goes to the musicians). Well worth it for an evening of fresh, delicious food, served in a bright and uplifting setting.
The Mouse House Kitchen gives Carmen’s Café 4.5 out of 5 stars!