We hope you enjoy this!

We arrived the following Friday afternoon (the one day they’re open for lunch), eager to try a hot dog ($5).   We seated oursleves and picked up a menu, which consists of hot dog toppings on one side and french fry / tater tot toppings on the other.  There are 50 possible topping for hot dogs, pretty much anything imaginable from Momocho habanero hot sauce and Carribean slaw to peanut butter and candy sprinkles.   One can pick as many dog toppings as are listed with no extra charge.  Our waitress said that once someone ordered all of them, which took her about ten minutes of prep time.

I ordered a hot dog with portabello mushrooms and kimchi.  It was quite good — especially the meaty, chewy mushrooms — but I felt like I missed the opportunity for more toppings.  Sarah pointed out that I could have added brie, and the kimchi was a bit mild — some chillies or hot sauce would have been nice. 

Sarah had a dog with chorizo chili, Tillamook cheddar, blue cheese slaw and giadiniera.  Hers was excellent.  The vegeatables were tangy and spicy, and the chili and cheddar were rich and yummy.  It was pretty sloppy — a fork and knife affair.

The hot dogs themselves are thick, beefy and nicely seared (or maybe grilled).  These would definitely make a good dinner meal as well.

For sides I had the french fries ($2.50) with saffron aioli and Sarah had tater tots ($2.50) with housemade ketchup and black truffle honey mustard (which was amazingly awesome).  Once again Sarah made better choices: the tater tots were more interesting (very crispy and well-seasoned) than the decent fries.  Next time we’ll order one side between us — the portions are very generous.

Our waitress asked us if we were vegetarians, and they do offer felafel or veggie sausage instead of hot dogs.  All of the toppings seem like they’d be really good on a felafel as well.

The next time we visit, I’ll take my time and pick more than two items.  There are so many great options, and I wouldn’t want to miss another opportunity.

Besides good food, the Happy Dog also hosts some excellent bands including Cobra Verde, Hot Cha Cha and Mystery of Two.  My band, Hastings Refrigerator Company is hoping to play there soon.

We started with the Sunomono Salad and the Shrimp Shumai.  The radish and cucumbers in the salad paired well with the sweet / sour lemon vinaigrette, and the seaweed added an intense fishy element.  We all enjoyed this, and Jonathan commented that it tasted a bit like sweet pickles.  We’re also all fans of seafood.

The shumai were very good as well, with a soft rice wrapper with perfectly cooked shrimp inside.

Our main course (and the motivation for our visit) didn’t disappoint either.  My favorite were the fragrant and meaty lamb ribs, followed closely by the spicy Korean short ribs.   We enjoyed the plum BBQ pork ribs as well, but they were less exemplary than the others.  The sides — various pickled vegetables and sweet potato chips — were excellent and perfectly complimented each kind of rib. 

We very much enjoyed our visit and will definitely return.

Here’s what we’ve made so far:

• Spicy Tomato and Blue Cheese Soup
• Slow Roasted Beets with Blue Cheese
• Chicken Stock
• Scallops with Lamb Sausage and Beans
• Mac and Cheese (technically before we had the book)

One really great thing about this book is it tells you exactly what Symon uses: the brand of Blue Cheese and Jerk Paste, the preparation for the sausages, etc.  This can also be a downside, because you feel you’re doing something wrong if you don’t match the recipe.

A notable element of his chicken stock is that he leaves out celery which is ominpresent in every stock recipe I’ve found.  But it is arguably an improvement: the stock flavor is somehow cleaner with a stronger chicken (and thyme) flavor.

We loved the beets — Sarah became a beet fan after a couple visits to Crop Bistro — although we didn’t have the walnuts (we used almonds instead) or watercress — and I really enjoyed the kick and complexity of the tomato soup.

One interesting element of the book is that, while the recipes on the page generally look quick, they often rely on a Michael Symon “pantry” which includes pickled everything (peppers, green tomatoes, chillies), various sauces (e.g. banana pepper Shasha sauce) and fresh sausages. 

I didn’t feel comfortable reviewing the book until we’d made an entree.  I decided today that I’d either make the Slash ‘n Burn Grouper, Bacon-wrapped Walleye or Scallops with Lamb Sausage.  Our local Whole Foods didn’t have grouper, jerk paste (the central flavoring of the first recipe) or walleye, so that left me with the last option.  The dish was wonderful.  Everyone (including Jonathan) really liked it.  I didn’t have the full 24 hours to let the sausage flavors gel, nor access to pork fatback for sausage (which I find totally unnecessary based on making many different sauages) nor the time to grind fresh lamb. 

Evem without these, though, the recipe turned out really well, so I thought I’d post my 30 minute modification.

Michael Symon’s Scallops with Lamb “sausage” and Beans
serves 4-6, easily halved

1 lb. ground lamb
1 T. bacon drippings (optional, but a good substitute for fatback)
1 t. smoked paprika (pretty easy to find these days)
1/2 tsp. cayenne (or to taste, or 3/4 tsp. crushed red pepper)
1/4. tsp. cumin
1/2 tsp. chili powder (the book specifies ancho, but we used the Cook’s Illustrated-recommended Spice Island chili powder)
1 t. kosher salt, plus additional for scallops
1/4 t. sugar

1 TB. Olive Oil
1 lb. large (1-2 oz.each) scallops
1 fresh chilie (the book says fresno, but we used jalapeno)
2 garlic cloves, minced
2 shallots, chopped
1 cup cannellini beans
grated zest and juice of one orange (we used a few clementines we had on hand)
1 cup chicken stock (we used Symon’s recipe, frozen into ice cube trays for convenience)
2 TB. torn fresh mint leaves

(1) Sautee 1 clove of garlic and 1 shallot in oil and optional bacon drippings on medium heat.
(2) Meanwhile, mix lamb with next six ingredients.
(3) Add lamb and sautee 4 minutes until slightly crispy.  Remove lamb.
(4) Increase heat slightly, blot scallops very dry with paper towels to enhance browning, season them with salt, and add them to the pan.
(5) Sautee scallops 1-2 minutes until brown, add additional garlic, shallot and chili, flip scallops, and sautee another minute or two until brown.
(6) Remove scallops.  Add orange juice, beans and stock, then simmer 3 minutes. 
(7) Remove from heat, divide among 4-6 bowls, top with scallops, and add orange zest & mint for garnish.

This pairs perfectly with a rustic bread with butter.

One advantage Symon has for this cookbook is his Greek heritage.  While there are plenty of French, Italian and Mexican cookbooks around, there are very few that take advantage of Greek staples such as lamb, haloumi cheese and mint.  Symon includes plenty of recipes from his mom and grandmother that utilize these as well as intriguing biographical sections and useful techniches such as the use of warm vinaigrettes.

As fans of Symon’s restaurants, we would highly recommend this book.  And we’re very much looking forward to making his grouper, walleye, braised beef and hanger steak (once we make the pickles) recipes.

And to prove our Symon fan cred, here’s a snapshot of a misspelling of his name on Iron Chef that pissed us off so much that we had to rewind our DVR and photograph it:

 Live to Cook!

Hoping to take advantage of smaller crowds for their soft opening (which we learned about from Nancy at Fun Playing With Food), we arrived at 5:55pm on Saturday.  The wait was a little over an hour for a table for three, but the time went by quickly between a long visit to Barnes and Noble and a quick trip to Trader Joe’s.

The décor gives off a very good casual bar vibe, dimly lit and friendly.  Despite the crowd, our drink order was taken within a minute or two of our being seated.  I started with a Bear Republic Hop Rod Rye.  I love rye beers, and this is one of my favorites.  The B-spot’s beer selection (especially on draft) is outstanding with a helpful listing of lighter to medium to fruity / funky to hoppy and finally to darker beers.

We ordered a variety of dishes as so many of them looked good.  Everything comes out at once at the B-spot, which was fine as everything was hot and fresh when brought to the table.

The cilantro lime wings were unlike any wings we’ve had.  Floral lime thoroughly penetrated the very tender wing meat.  Some places deep fry their wings to a char; B-spot isn’t one of them.

The chips with parmesan rosemary fondue added a whole new dimension to “can’t stop eating them.”  The buttery rosemary dip infused every crunchy bite of fresh-fried potatoes.    

(Beer intermission: I got an Ommegang right after the food showed up, which was brought to the table within about a minute.  Yet another outsanding draft beer, with subtle wheat and Beligan complexity)

I had the Red Hot burger as an entree, stuffed with pulled pork and topped with pickled green tomato, pepperjack cheese, sriracha mayo and pickled hot peppers.  The burger was perfectly cooked to medium rare, wonderfully juicy and pleasantly (but not obnoxiously) spicy. 

Sarah’s Stripper salad (a burger on romaine with blue cheese, bacon, and avocado) was the only disappointment of the evening.  While the burger was excellent, the avocado was somewhat underripe, and the blue cheese dresssing was a bit generic and on the sour side.

Jonathan had the Old School, a bologna sandwich with pickles and american cheese.  We held the mustard but probably shouldn’t have; he just told me today that he likes mustard, and it would have cut through the richness of the sandwich.   The bologna portion is very generous, about an inch thick.  The flavors were very good, especially when I added mustard at home to the leftovers.

B-spot prices are super-reasonable.  Premium draft beers are $5 / pint, generously portioned appetizers are $3-$7,  and big burgers & sandwiches are $5 - $9.   The only downside is the wait, which rose to 2+ hours for people who arrived at 6:30.  And this was without any announcement of the restaurant’s opening.

The B-spot is probably my favorite Symon restaurant — burgers, beer and brats fit his sensibilities.  The burgers are from Pat La Frieda in New York, known as one of the best suppliers in the country (see also this Nightline Episode that features them at -2:30).  Despite the flawless burgers, part of me wishes they’d used local grassfed beef; but I’m being really nit-picky here, and I don’t even know the practicality of that kind of supply chain.

Eton Place should pay the B-spot rather than vice versa.  Food this good will draw loads of people, and we’ll endure the wait.  In the meantime, though, it’s really easy to spend money at the mall.

Smoked Turkey (brined) from Tea Hills Farm
Cornbread and Chorizo Stuffing
Mashed Potatoes
Turkey and Cider Gravy
Cranberry-Apple Relish
Emeril’s Oh Baby! Carrots
No Knead Seed Bread
Homemade Vanilla Ice Cream (Jeni Britton’s Recipe)

and guests brought:

Green Beans
Seven-layer salad
Homemade Pumpkin, Apple and Pecan Pies (all very yummy!)

Pretty much everything turned out really well, especially the turkey and the ice cream.  The meat was moist and bursting with smoke flavor, and the ice cream was perfectly textured and intensely infused with vanilla bean.  The one iffy item was the gravy, especially in terms of texture.  I could really use a fat separator if I want to try that one again, as the chicken fat had broth dissolved in it and the drippings were loaded with fat.  Fortunately, everything was moist and flavorful so I don’t think it was missed too much.

With only nine people (including three young-ish kids) we had a lot of leftovers.

The first recipe I came up with was quesadillas with smoked turkey, pepper jack, sauteed mushrooms & green peppers.  We didn’t have tortillas on hand, so I made some.  It turned out really well, and the smoke flavor added a lot.

Here are some other ideas I’m planning on trying that sound good:

• Turkey and Goat Cheese Spinach Salad, using the cranberry sauce as a base for vinegar / balsamic dressing and toasted bread cubes for croutons.
• Shepherd’s Pie (from the Today Show)
• Proscuitto, Turkey and Blue Cheese Crepes topped with cranberry sauce.
•  Vegetable Fettuccine (from the Today Show)
• Turkey Fingers (breaded and fried) with Cranberry-Spiked Barbecue Sauce.
• Turkey Croquettes with Cranberry Vinaigrette (it’s the fourth item down)

Any other good ideas would be appreciated!

And, in the spirit of the holiday, thanks to all of our loyal readers!  I am often surprised (and humbled) by how many people I meet or hear about that follow our blog.

I started with the hibiscus margarita ($10). While we’re big fans of Momocho, Crop’s hibiscus margarita might even be better than theirs. It’s not very sweet, but very floral.

Our bread plate had corn-shaped cornbread with herb butter. The cornbread was moist and sweet, and this was one of Jonathan’s favorite parts of the meal.

For an appetizer we ordered the Cherry Bomb ($8), a Roma tomato stuffed with chorizo and jack cheese, deep fried in a wonton wrapper, and placed on a bed of creamed corn. While the concept is excellent, the slightly mealy November tomato tarnished the dish slightly. The bed of creamed corn (and I’m not typically a fan) was the highlight flavor-wise.

Next we had the beet salad ($9) with McKenzie Creamery goat cheese and an orange-balsamic dressing. It was very good—the sweetness of the beets contrasted perfectly with the sourness of the goat cheese and the acidity of the dressing.

For an entree I had the Shrimp Cacciatore Tarte Tartin ($22); Sarah and Jonathan had the Crop Pile of Pasta ($26).

My dish consisted of shrimp on a savory bed of tomatoes, spinach and mushrooms layered on a buttery browned pastry. It was very flavorful, but my pairing it with the hibiscus margarita didn’t work well. I very much enjoyed the leftovers the next day with a pale ale, though. I had considered the fried chicken and waffles, which I’ll definitely try next time.

Sarah’s pasta was outstanding. The daily special was pappardelle in a miso broth with shrimp, apples, wild mushrooms and leeks. It was earthy, sweet, and sharply flavored all at once. The Chef, Steve Schimoler, very accurately mentioned how strongly it tasted of fall (which you wouldn’t typically associate with pasta or Asian flavors). He was very friendly and visited our table a few times.

After our meal we were given complimentary “cropsicles,” frozen apple juice infused with rosemary (among other flavors) in shot glasses with sticks. Jonathan couldn’t quite take the flavor intensity, but I was happy to eat what he had left. I’m thinking of trying to make these at home.

We couldn’t leave without ordering dessert, and, after some going back and forth, decided on the ice cream and waffles ($8) with “seasonal fruit” (in this case apples and cranberries). The waffles were especially good with a strong floral vanilla essence that paired well with the ice cream (and would have gone nicely with chicken as well).

We very much enjoyed our visit and look forward to returning. We’re not sure about bringing kids, though, unless they have pretty refined palates. The staff was very accomodating, and Jonathan really liked the corn bread, pasta and dessert (all of which were good for us too); however, he generally had some difficulty with the complexity of flavors.

I started with the pumpkin ale, and the Brew Kettle definitely makes one of my favorites.  New Holland’s Ichabod is a little bitter for me, and Blue Moon’s is a bit thin. While Dogfish’s Punkin is a great beer, it’s very rich tasting. The Brew Kettle’s is lighter and very drinkable.  There’s a subtle and medium bodied flavor of pumpkin at the start with a clean, mildly bitter finish.

We decided on the buffalo chicken dip for our appetizer:

It was extremely good, packed with cheddar cheese, buffalo sauce, cream cheese and shredded chicken.  It can be almost dangerously addictive, though.  We probably shouldn’t have finished it between the three of us, but we did.

Sunita was waffling between the fish burrito and fish sandwich and chose the latter:

The fish was crisp and flaky, not greasy.  The tartar sauce was also excellent with a strong dill flavor, and the mac and cheese was really good — smooth, creamy, and not overly heavy.

For my entrée I had the Ultimate Mess Pulled Pork Salad:

It’s a romaine Caesar salad topped with a “mess” of pulled pork and coleslaw. The pulled pork was exceptional: tender and clearly smoked for hours. I’ve put pork in a smoker for 6 hours and didn’t get it this rich and smoky. The cole slaw was crunchy, sharp and with just enough dressing (some slaw tends to be drowned in it). And the Ceasar dressing went surprisingly well with everything else. 

Amy ordered the pulled pork sandwich.  She really enjoyed it and especially liked that pork wasn’t coated in barbecue sauce.  It was just on the side and lightly brushed on top, allowing the full smokiness of the pork to come through. 

Our final course was the Brownie Bomb, two large brownies topped with loads of ice cream, whipped cream, chocolate fudge sauce and nuts.  We dived into it so fast that we forgot about the camera.

Our lunch was very satisfying, and we’ll definitely return to the Brew Kettle.  Next time we might indulge a bit less, but that’s what birthdays are for, right?

Thanks to Amy and Sunita for lunch, the pictures and for input in composing this post.

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Witch’s Blood
(makes one drink)

1 1/2 oz. vodka
1 1/2 oz. pomegranate juice
scant 1/2 oz. triple sec
scant 1/2 oz. sage cordial (or other herbal liqueur)

Shake everything together with ice and strain into martini glass.

It seems only fitting for a Halloween drink that a central ingredient comes from a recipe courtesy of Gourmet (R.I.P.).  I doubled the amount of sage in the recipe to stengthen the flavor.

If anyone’s interested, my band, Hastings Refrigerator Company, just put up recent recordings on Reverbnation.  We’re likely (hopefully) playing the Grog Shop in December.

Bacon and Black Pepper Bread

2 1/2 cups bread flour
1 cup whole wheat flour (or more bread flour)
1 1/2 t. instant yeast
1 1/2 t. salt
2 t. - 2 TB. freshly ground black pepper (to taste), plus more for bread crust
1/2 - 1 lb. bacon, preferably thick sliced black pepper bacon

(1) Combine 1 c. bread flour, 1 c. wheat flour, yeast, 3/4 t. salt and black pepper in food processor or stand mixer with paddle attachment.  Add about 1 1/3 cups water and mix until mixture resembles a smooth pancake batter, adding more water if necessary.

(2) Let stand at room temperature, covered, overnight (at least 8 hours) to develop a slightly sour sponge.

(3) Right before step 4, chop up bacon and sautee until most of the fat has rendered.  You don’t want it too crisp as it will be rendering slightly while baking.

(4) Add remaining flour to sponge along with enough water to make a tacky (but not sticky) dough.  Mix (using food processor, stand mixer or hands) until smooth.  Add bacon bits and mix well.

(5) Cover dough and allow to rise for at least an hour.

(6) Form dough into a boule by making it into ball and tucking the sides underneath (or form it into whatever shape you want).

(7) Preheat oven to 450 degrees for 30-45 minutes while the boule is rising.

(8) Slash boule a few times with a sharp knife, then sprinkle with black pepper.

(9) Reduce heat to 375 degrees and bake until well-browned, around an hour for the boule.

This works well for grilled cheese, a lettuce and tomato sandwich or just on its own.

Thanks to Zingerman’s for inspiration and Mark Bittman for the basics of the recipe.

Warning: the full 2 TB. of pepper will give the bread quite a kick.