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February 2, 2011

Places not to watch the Super Bowl, starting with Jack's Bistro

I just received the weekly email from Jack's Bistro, which included this intrusion from chef Ted Stelzenmuller, who typically leaves the restaurant's correspondence in general manager Christie Smertycha's capable hands. Here's Ted:

Because I am so excited about this Sunday's specials; I (Ted) wanted (was coerced) into writing part of this week's email!  Since the local football team is not playing this Sunday, we decided to go all out in the kitchen to relieve the blues & transport you to a fun culinary dimension.  Here's what we are cooking up for Sunday: crispy skin suckling pig served as it should be...by itself with spicy Chinese mustard, roasted turkey legs, massive chicken wings, Asian pancakes with sweet soy + chicken (they're kind of like Chinese breakfast pancakes), an amazing clam soup inspired by our trip to Hong Kong, and what I call Wan Chai dumplings.  We are also going to be serving our normal Sunday night $12 entrees at the bar.  I promise they will be to die for as well.  The culinary juices are flowing and I want you all to stop in and have a taste. 

That's going to be hard to top, but if you know of any other television-free zones, especially places that are doing something special this Sunday, post them here. Here's a list of places we came up with for avoiding Sunday afternoon Raven's games -- some, but not all of them, would still apply to Sunday evenings, too.

The worst place to go not to watch the Superbowl is the Brewer's Art -- it's staying shut on Super Bowl Sunday as it has been doing for the past few years.

 

Posted by Richard Gorelick at 10:46 AM | | Comments (1)
        

Comments

I loathe football, but love the annual Super Bowl feast I make for hubby and me: veggie chili + cornbread (recipes below), beer, blue chips + salsa + rosemary-garlic marinated kalamata olives from Trinacria, and any dessert that goes with Oreos.

Favorite Vegetable Chili by Sheila Lukins from 29 January 2006 Parade Magazine. Supposedly feeds 10.

BTW, I also add in a can of red kidney beans.

4 tablespoons olive oil
4 medium-sized onions, chopped
4 medium-sized carrots, cut into
1/2-inch pieces
2 tablespoons minced garlic
2 tablespoons chili powder
2 tablespoons cumin
1/2 pound red-skinned new potatoes,
cut into 1/2-inch pieces
1 each red, green and yellow bell pepper, cut into 1/2-inch pieces
2 cans (28 ounces each) peeled plum tomatoes, chopped, with their juices
1 tablespoon tomato paste
1 tablespoon brown sugar
2 teaspoons dried oregano
1 teaspoon fennel seeds
2 each yellow squash and zucchini, halved lengthwise, seeded and cut into 1/2-inch pieces
1 can (15 1/2 ounces) garbanzo beans, drained and rinsed
1/2 cup chopped parsley
Salt and pepper, to taste
2 tablespoons fresh lemon juice
Your favorite garnishes, for serving

1. Place the oil in a large, heavy pot over medium heat. Add the onions and carrots; cook, stirring, for 7 minutes. Add the garlic and cook, stirring, for 3 minutes more. Reduce heat to low and stir in the chili powder and cumin. Cook 1 minute longer.
2. Stir in the potatoes, bell peppers, canned tomatoes, tomato paste, brown sugar, oregano and fennel seeds. Bring to a boil, reduce heat to medium and simmer, partially covered, for 25 minutes, stirring occasionally.
3. Add the yellow squash, zucchini, beans and parsley. Season with salt and pepper. Simmer, uncovered, for 20 minutes longer, or until the vegetables are tender, stirring occasionally. Stir in the lemon juice. Serve hot with a selection of garnishes.


Sylvia's Cornbread from "Sylvia's Family Soul Food Cookbook."

2 cups yellow cornmeal
2 cups all-purpose flour
1 cup granulated sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/2 cups milk
1 cup vegetable oil
5 large eggs

Heat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.

In a large bowl, sift or stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.

In a large bowl with an electric mixer, beat the milk, oil and eggs. Add the cornmeal mixture and stir until just combined. (Batter will be wet and a little lumpy.) Pour into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the corn bread is pulling away at the edges.

Cool in the pan, then cut into 15 squares.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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