Eating Out: Jerusalem Restaurant

One of the best things about living right next to the University of Denver, besides that I can wake up 40 seconds before class starts, is all the awesome bars and restaurants in the area all within walking distance. Today the roommates and I checked out this place like 3 blocks away called Jerusalem. Or Jerusalem Restaurant? It is a restaurant, with Jerusalem in the name. I will call it Jerusalem, just don't get confused; I can't walk to Jerusalem the city. I don't think. Anyway, their website is http://www.jerusalemrestaurant.com. Make sure you turn your speakers all the way up.

Since earlier in the day I had already gorged on sticks, both fish and carrot, I wasn't really hungry, but I had heard such great things that I wanted to go and try something. Plus, I love Mediterranean/Middle Eastern food. I had the tabbouleh, which is a kind of salad made up of bulgur wheat, tomato, onion, parsley, olive oil and lemon juice. It's really flavorful and light, and it's a pretty satisfying snack in the pita bread it came with. It's a lot of parsley, though, so you should brush AND floss immediately afterward if you ever try it. And you should definitely try it, it's delicious.

Awkward angle, but you get it

Alissa had the Chicken Gyro platter. I have no picture, but I stole a bite and it was pretty tasty. Kevin had the Shawarma platter made from filet mignon. It's not the traditional spinning-mix-of-meat shawarma, like a greek gyro, but it was pretty good nonetheless. Yes, I ate some of his, too. Obviously.

The platters came with fatouch salad, which is a lot like the tabbouleh salad, but no bulgur wheat-- sub bell peppers. That means I sure did not eat it. Bell peppers are disgusting, just ask Hilary Duff.

Fatouch, Fattoush...whatever.

After that I ordered some baklava. If you've never had it, fix that. It is amazing. It's a dessert made up of filo dough, chopped walnuts, cinnamon and sugar. The dough gets all crispy, and the walnuts give it a crunchy texture. The cinnamon and sugar give it sweetness, duh, and a little richer flavor. It gets extra sweet when they pour a little simple syrup over the top of it. It doesn't look like a lot, but it definitely packs a ton of sweetness.

Crispety, crunchety baklava!

And there is that. Next time you're at East Evans & High St. check this place out. I'll go with you, there's a bunch of other stuff I want to try. Falafellllllll!

Duh-licious: Salsa Bean Dip

So we're just a few weeks away from the official start of fall. The leaves turn, the air crisps, but most importantly: football season starts. It is probably one of the most exciting times of the year, when Americans all across the country get eye sparkles and regain hope that their team will be NFL Champions. It's amazing. But of course, while enjoying a football game on its own is sufficiently satisfying, the experience is exponentially improved when combined with friends, beer and food (but really, what isn't?). The great, pretty people I always watched football with remain in San Diego, but that sure doesn't mean I can't make and devour, by myself, the food Eddie, Kerin, Michelle and I all used to enjoy during Monday Night Football; incidentally, the only time I've ever really looked forward to a Monday. Here is my recipe for a sure-fire pleaser of fat kids: Salsa Bean Dip.

I'll start out by saying this is ridiculously easy, that's why I called it 'Duh-licious.' So there's that. Here's what you need:

• a can of refried beans (I prefer refried black beans)
• salsa (I like Herdez, but Pace or whatever works is fine)
• Worcestershire sauce
• Mexican shredded cheese
• 1/4 c of corn

Empty the can of refried beans into a medium-sized sauce pan heated over medium-high heat. If you're skilled, the beans will retain the shape of the can. Next, add an equal amount of salsa. You can eyeball it, but if you want to be precise just fill the bean can with salsa. You can make it as thick or as thin as you like-- this obviously depends on how much salsa you add. Heat the beans and salsa, stirring a lot, until it starts to bubble. Then throw in the corn and cheese, and keep stirring until the cheese melts. You're not really trying to cook it, you just want to heat it, but seriously friend, stir a lot or it'll burn. At some point in here, add 3 or 4 dashes of Worcestershire sauce. It's my secret ingredient that gives a nice umami element and makes the dip nice and rich on the back of your tongue. With all things mixed, once the dip is hot you can eat it.

Does it look appetizing at this point? Hell. No. But if you're eating alone, it's fine. If you're trying impress your boss or special friend or whatever, you can spruce it up a little with a little fresh salsa garnish, for which you need:

• an avocado
• a tomato
• some sweet onion
• a few cilantro sprigs

Just chop all that stuff up really finely and mix it together. Boom! Delicious flavors. If you want to put some corn into the salsa, by all means, DO IT. A little jalapeno would be appropriate, too, if your audience can handle the spice. Now you get all fancy by scooping your dip into a bowl, throwing a little fresh salsa garnish on top (it's not just for pretty, it adds fresh, crisp flavors and textures) and sprinkling a little of your cheese on top of that. Squirt of lime juice even? Sour cream perhaps? Get crazy. Yum.

Oh-ficially duh-licious

Set it out next to some tortilla chips, like Mission Tortilla Triangles, and you're friends will like you more. Not more than football or this bean dip, but whatever. At least you're eating so you can cope with it.

Gluttony: 50 Chicken McNuggets for $9.99

Times are tough, and the economy still isn't great. Now, more than ever, Americans are people who love a good deal, and no matter what we will always be people who love to eat. So what's better than getting a good deal on something to eat? Nothing. Especially when you can get mechanically separated chicken parts that are formed into a nugget shape with salt and hydrogenated oil, then fried to a delectable golden crunch, all for about 20 cents each! What an amazing idea this is. Such a good one that even though I typically prefer my meat to be a solid chunk from one single animal, I couldn't resist.

This was about a third of the way in

 I forgot how delicious these nasty little bastards are. What's better, I bonded with my roommate over a pail of these fried calorie mines and college football. You know, we're men. American men. And although dietary deviants they may be, there is something really comforting about chicken nuggets, and something extra special about Chicken McNuggets. You can say what you want about them, but really, and I mean really, on EVERY level, there is nothing more American than 50 Chicken McNuggets for $9.99. On behalf of the McDonald's Corporation, I salute you America. Now I have to get back to my grad school orientation.

Chicken Summer Salad with Dijon Honey Vinaigrette

Look at that sweet bowl

Since we just got finished talking about balsamic vinegar, I thought it would be appropriate to share the salad that I've been eating all summer. This Chicken Summer Salad is a mix of blueberries, strawberries, carrots, tomato, corn, green onions and avocado on top of spring mix lettuce. The Honey Dijon Vinaigrette nicely accents the sweetness of the berries and the creaminess of the avocado. The carrots add crunch and color, and the tomato brings a cool acidity.


I think most important in this salad is the dressing, so I'll start there. Lots of times I get lazy and try to dirty as few dishes as possible, so I'll make the dressing in the bottom of the bowl before I assemble the salad and toss it together later. It's prettier drizzled on top, but when you're eating it alone in a basement you tend to worry about presentation a little less. I also don't really measure the ingredients, but here's pretty much what you'll need:

•  a few squirts dijon mustard (about 2 Tbsp)
• about 1/4-1/3 c extra virgin olive oil
• a dash or two of balsamic vinegar (about 1 Tbsp)
• several shakes of garlic salt (2-3 Tbsp)
• about 2-3 Tbsp freshly ground pepper (season it to taste really)
• about 1 Tbsp of honey
• about 1 tsp of worchestershire sauce

I start with the dijon, add everything else to it and whisk it until it's consistent and smooth. I find the honey helps balance out the acidity of the balsamic vinegar, and the worchestershire sauce adds a nice richness to it, but it's definitely optional if you don't have it on hand.

Somewhere in here it's a good idea to start your chicken. I use one chicken breast, boneless and skinless (which is the only way my very special friend, Desiree, is willing to eat it), and season it on both sides with garlic salt and pepper. Heat up about 3 Tbsp oil in a medium pan over med-high heat. I usually use olive oil because I always have it, but really any oil will work here. Drop the chicken in and cook it about 5-7 minutes on each side. Covering the pan will help the chicken cook evenly and retain some moisture. The chicken should be brown on both sides. If you're not sure if it's done, give a little slice on the thick part and see if the meat is white with NO PINK. If so, voila. While the chicken cooks, you can prepare the rest of the salad.

The vegetarian elements of the salad are pretty straightforward. Make a bed of greens with however much spring mix you feel like eating, and add however much of the rest of the ingredients you want. I usually try to keep the portions of tomatoes, carrots and avocado about the same, which will help to keep the most prominent textures and flavors balanced. Typically, a salad feeding two people (but usually one hungry one) has:

• 1-2 carrots
• 1 medium tomato
• 1 avocado
• 5-7 sliced strawberries
• 1/8 c blueberries (they're expensive!)
• 1 diced green onion
• 1/8 c sweet corn
• a couple handfuls spring mix lettuce

You can julienne the carrots or just slice them, but I think the little julienned strips are a little easier to eat. I like to halve the avocado and cube it with a paring knife while it's still in the skin. I also like a lot of it, so many people could probably live with half of one in the salad. Strawberries bring a lot of sweetness here, so you don't necessarily need to have a ton. Also, if you have a red apple you can dice up half of that and throw it in instead; it also gives sweetness, plus a little extra crunch. One diced green onion will suffice and give just enough tang, and the corn gives a little bonus at the end, since most of the kernels usually sink to the bottom.

When the chicken is cooked and has set for a minute, slice it or cube it, whatever you prefer, and add it to the salad. Drizzle your dressing on top if it's not already in the bottom, and toss it together. Put it in your mouth. You win!

Balsamic Vinegar

I love this stuff. Balsamic Vinegar has been around for centuries in Italy, but from what I understand it's only recently become popular over here in the U.S. There exist basically two types: Aceto Balsamico Tradizionale, either di Modena or di Reggio Emilia, depending on the region, and the more commonly known Aceto Balsamico di Modena, also known as condimento balsamico. Tradizionale is regulated by Italy's Denominazione di Origine Protetta and the European Union's Protected Designation of Origin. It's along the same lines as Champagne, which can only technically be Champagne if it's from the Champagne region of France. Anyway, Tradizionale is always made from grapes mashed into a syrup called motto costo, which is aged at least 12 years in various wooden casks. It's the aging process that removes the moisture and makes it thicker while concentrating the flavor. Don't forget about the bonus flavor from the wood used, too. Delicious and complex, right? Well now that I've got you all excited about the good stuff, let's talk about what most of us use: the much more widely available condimento balsamico. It's an imitation of Tradizionale, and because there's no regulation, it doesn't have to be aged the minimum of 12 years that Tradizionale does. Some types aren't even aged at all, with much of their flavor and color added artificially. Many condimento balsamico vinegars that you'll find will be somewhere in between; usually a little aged, but often still with some additives. The upside to the condimento varieties, of course, is quick production and low cost. The way I see it, a good condimento is perfect for use in dips and dressings, whereas Tradizionale commands a little more reverence and ought to be enjoyed un-mixed, on some hard cheese or a spoon or something.

Don't judge, I didn't have any hard cheese. And guess how much I paid for that spoon? $0.00. Thanks, Grandma!

Any relatively inexpensive option easily found in the grocery store is what I will usually use for my salad dressing. It still has a concentrated flavor, and the balance of sweetness and acidity combines well with the other flavors in the vinaigrette.

This was a healthy amount under $10

My roommate, Kevin, and I recently made a trip to the expensive-ass Cherry Creek Mall (the one with a Neiman Marcus, Nordstrom AND Saks Fifth Avenue) where he picked up a $35 bottle of Oliviers & Co. Vinaigre Balsamique de Modene.

It's still Italian, just distributed by a French company

While it's not technically Tradizionale, it was still aged by the same methods (although the actual number of years is undisclosed...on the bottle at least). It has a much thicker consistency than the cheaper versions, without the additional color additive. It has a beautiful flavor balance and you can definitely tell that a little goes a long way. Kevin made a cedar plank salmon that was pretty much amazing with a little drizzle of this flavor enhancer. Oliviers & Co. also has flavored varieties, including fig and cherry. The cherry was a little polarizing, because whereas I loved its complex combination of sweet and sour, Kevin and the store lady made faces at it. Anyway, point is, there is enough balsamic vinegar variety out there that experimentation is all too possible, and who doesn't love that?

What I think it all comes down to is that there's no real need to worry about whether or not you should buy Tradizionale. It's nice to know it exists, but most people aren't willing to hack up the cash for it, especially when condimento varieties are available; and in my personal, humble, culinary, cost-effective opinion, $8-25 per bottle is an acceptable amount for varieties common in everyday use. Like everything else related to food, it just depends on personal preference. Since I'm broke, I think I'm lucky to have balsamic vinegar at all...so hooray.

A Taste of Colorado, or Post #1

So here we are: 2010. I've moved to a new city, met some new people and I'll be one of these presumptuously grandiloquent grad students soon. Naturally, now is the time I start a blog! A blog about something everyone does, something that everyone enjoys, something so seductive that we wish we were doing it whenever we aren't. It's my blog about a prolific bringer of joy, pleasure and satisfaction. It's a blog about...wait for it...hold your breath...wow, I can't wait...oh my god I'm such a douche...eating. And cooking, and exploring, inventing and experimenting with food. These and whatever else comes along, but since food is probably always involved somehow it seems like a pretty legit common thread to string all those miscellaneous riff-raff events together.


Anyway, everyone know Labor Day Weekend means you have to wear all your white clothes real quick. But it also means that it's time for A Taste of Colorado, an event all about music, shopping and, duh, food. Also, this weekend also means it's time to stain all your nice white clothes with the myriad colorful edibles you'll find. Case in point: a pair of white socks that fell victim to green chile sauce from a cactus burrito (I was sitting cross-legged in the grass, don't worry about how it happened). Besides that gastrointestinal dive, I had some really tasty Buffalo Chicken Balls with bleu cheese, Chipotle Wild Boar Pulled Pork, Fried Alligator Tail and Elk Jerky. Some other things, too, probably. Do I have pictures? No. Why would I bring my camera? That's dumb. Mary and Connor did, though, so I'll steal their pictures to post later. Of course the day ended with stomach cramps and thus a fairly miserable Light Rail ride/walk back home. But, whatever. Worth it.

UPDATE: This is my cactus-burrito-ruined-sock.