Smoked Salmon Chowder

This is one of my favorite things to make and to eat!

1 cup leeks, diced (about 1 large leek)
1 T. garlic, minced
1/2 t. fresh dill
1 T. olive oil
2 cups yukon gold potatoes, diced
2 T. all-purpose flour
2 cups chicken broth
2 T. capers with brine
1 T. fresh lemon juice
2 cups skim milk
1/2 cup low-fat heavy cream
2 T. chopped fresh dill, divided
4 oz. cold-smoked salmon, chopped.
Salt and pepper to taste

Sweat leaks, garlic, and dill in oil in a large pot over medium heat until soft, 5 minutes. Stir in potatoes and flour; cook 1 minute more.

Add broth, capers, and 1 T. lemon juice; stir until smooth. Simmer until potatoes are tender, about 15 minutes, then reduce heat to low. Add milk, cream, 1 T. fresh dill, and smoked salmon. Season with salt and pepper, and serve.

Cumin Lamb Chops with Curried Couscous

Succulent, and easy to prepare! The cranberries in the couscous adds a wonderful kick.

LAMB:
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon honey
8 (4-ounce) lamb loin chops, trimmed
Cooking spray

COUSCOUS:
1 cup chopped onion
1/2 cup dried cranberries
3/4 cup water
1/2 cup orange juice
1 teaspoon curry powder
1/4 teaspoon salt
1 cup uncooked couscous

Preheat broiler.

To prepare lamb, combine first 3 ingredients in a bowl. Brush honey evenly over both sides of lamb; sprinkle evenly with spice mixture. Arrange lamb in a single layer on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.

To prepare couscous, heat a nonstick saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Stir in cranberries and next 4 ingredients (through 1/4 teaspoon salt); bring to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Fluff with a fork.

Oyamel

401 7th Street

Washington, DC

www.oyamel.com

What it is:

An upscale Mexican restaurant by Metro Center in Washington, D.C.

Why I like it:

Great margaritas, amazing atmosphere. Plus, they will make the guacamole at the table for you!

Recommendations:

Nopalitos

What it is:

"Baby cactus salad with tomatoes in a lime dressing"

Why I like it:

An interesting, and refreshing version of a salad. Plus, it's cactus!

Papas Al Mole

What it is:

"José Andrés’ favorite fried potatoes in a mole poblano sauce of almonds, chile and a touch of chocolate, topped with Mexican cream and aged cotija cheese."

Why I like it:

Mole + fries = awesome.

Queso Fundido con Tequila

What it is:

"Melted Chihuahua cheese flambéed with tequila and served with fresh hand made tortillas."

Why I Like It:

Two of my favorite foods: melted cheese and chorizo.

Chapulines

What it is:

"The legendary Oaxacan speciality of sautéed grasshoppers, served with shallots, garlic and tequila."

Why I like it:

At first, I was a little freaked out by the grasshoppers. After the first bite, though, I was sold. Incredibly savory!

Carnitas con Salsa de Tomatillo

What it is:

"Confit of baby pig with green tomatillo sauce, pork rinds, onions and cilantro."

Why I like it:

A well-balanced taco. Perfect combo of meat and onions.

Greek-Style Turkey Burgers

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• DELICIOUS! This is a great variation on turkey burgers. I froze the extra patties for later. To freeze extra servings, wrap each uncooked patty individually first in plastic wrap and then in aluminum foil. Freeze for up to 2 months (Don't forget to write the date on the foil!). To serve, thaw patties completely in refrigerator, and then cook and serve.
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• 1  large egg white
• 1  cup  chopped red onion
• 3/4  cup  chopped fresh mint
• 1/4  cup  dry breadcrumbs
• 1/3  cup  (about 1 1/2 ounces) crumbled feta cheese
• 2  tablespoons  fresh lemon juice
• 1  pound  ground turkey
  
• Cooking spray
• 4  (1 1/2-ounce) hamburger buns, split
• 1  (7-ounce) bottle roasted red bell peppers, drained and cut into 1-inch strips
• Salt and pepper to taste
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Place egg white in a large bowl; lightly beat with a whisk. Add onion and next 6 ingredients (through turkey); stir well to combine. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a large nonstick skillet over medium-high heat (or your George Foreman Grill!). Coat pan with cooking spray. Add patties to pan; cook 8 minutes on each side or until done.

Place patties on bottom halves of hamburger buns. Divide peppers evenly among burgers; cover with top halves of buns.

Curried Chicken Salad with Apples and Raisins

The curry definitely "spices" up this version of a chicken salad! 

1/4 cup low-fat mayonnaise
1 teaspoon curry powder
2 teaspoons water
1 cup (at least) chopped skinless, boneless grilled lemon chicken
3/4 cup chopped apple (about 1 small)
3 tablespoons raisins
1/8 teaspoon salt
1 lemon

Marinate chicken with salt, pepper and fresh lemon juice for 30
minutes. Grill until cooked-through, then let it cool off. Chop into
cubes.

Combine mayo, curry powder, and water in a bowl. Whisk until well
blended. Add the chicken, chopped apple, raisins, and salt; stir until
combined. Cover and chill.

Shrimp Skewers with Mango-Lime Dipping Sauce

The dipping sauce for these skewers is so good, I could eat it with a spoon!

• 1 1/2 cups cherry tomatoes (about 12 ounces)
• 1 pound peeled, deveined large shrimp
• 1 medium red onion, cut into 1 1/2-inch pieces (about 1 cup)
• 1 medium green pepper, cut into 1 1/2-inch pieces (about 1 cup)
• Cooking spray
• 1/4 cup fresh lime juice, divided
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 medium mango, peeled and sliced
• 1/4 cup chopped green onions
• 2 tablespoons low-sodium soy sauce
• 1 clove garlic

Preheat broiler.

Thread tomatoes, shrimp, pepper, squash and zucchini alternately onto each of 8 skewers. Place skewers on a wire rack coated with cooking spray; place rack on a roasting pan. Sprinkle with black pepper and salt. Broil 4 minutes or until shrimp are done, turning once.

Combine remaining 1/4 C lime juice, mango, and remaining ingredients in a food processor, blend well. Serve sauce with skewers. You can also serve with skewers with a side of jasmine rice.

Honeydew-Mint Soup

The perfect chilled soup for a day at the beach! Thirst-quenching, a hint of mint, and just sweet enough to satisfy your cravings!

1 (2-pound) honeydew melon, peeled, seeded, and cut into 1-inch pieces
1/4 cup loosely packed fresh mint leaves
1/4 cup fresh lime juice (about 3 limes)
1 tablespoon honey
1/8 teaspoon salt
6 thinly sliced fresh mint leaves (optional)

Combine 1 cup honeydew melon, 1/4 cup loosely packed fresh mint leaves, fresh lime juice, and honey in a blender; process until smooth. Add remaining melon and salt; process until smooth. Transfer melon mixture to a bowl; cover and chill at least 1 hour. Enjoy!