1 11 2012

Crunch, Crunch, Mmmmm

13 10 2010

Hello everyobody!

Long time no post.  Sorry about that.  Anyways, I have a great new sandwich for you all to try when you are in DC.  The restaurant is called Luna Grill and Diner and it is in Dupont Circle.  This place is a really casual almost bar looking place that serves up American Diner classics with a few twists.

The sandwich I tried is called the Chicken Panini.  While for  the most part it is your average chicken sandwich, it does have  a few things about it that are excellent.  The sandwich is  composed of Grilled Chicken, Avocado, Tomato, Fresh  Mozzarella, and Sun-Dried Tomato Aoili.  The Avocado flavor  is not extremely prevalent but it does add a great texture to the  sandwich.  The aoili is more pesto than anything else but it is  still very delicious.  The chicken is very juicy and flavorful.  However, the star of the show for this sandwich is definitely  the bread.  The bread is a very thin flat bread that is folded so it  makes almost something similar to a sub sandwich.  It is  grilled to a lightly browned crisp that provides one of the best crunchy textures on a sandwich that I have ever had.  It is just crunchy enough that it flavorful and makes a very delicious noise but not so crunchy that it hurts you mouth.  When you try this sandwich, you will know exactly what I am talking about.

I went to the Dupont Location but there is also a location in Arlington.

Luna Grill and Diner-Dupont Circle

http://www.lunagrillanddiner.com/ (This is mainly a site for the Alexandria location but it is the same menu and everything)

1301 Connecticut Ave. NW
Washington, DC 20036
-Jordan Emont

Classy and casual

13 09 2010

Tonight for dinner, my roommate and I made a very simple yet very delicious dish.  Although it is not entirely about sandwiches, it is still quite delicious and therefore worthy of a blog post.  This dish involved firstly roasted veggies (asparagus, onions, corn, zucchini, and green peppers), which were simply tossed in olive oil, salt, and pepper then roasted on a pan in a 350º oven for around 25 mins.

The second part of the dish was a wheat bread, Muenster, and mozzarella grilled cheese.  For this sandwich, we used a cast iron pan and set the burner to medium/medium-high.  With a brush, we then buttered the pan and one side of a slice and bread.  With the other slice, we placed the Muenster and the mozzarella on top.  We put the butter side down on the first slice and then the bread side down with the cheese slice.  Once the buttered piece was in the pan, we brushed the unbuttered side facing up.  Once both slices had some nice burn marks, we placed the toasted side of the naked bread on top of the cheese side of the other and then flipped the entire sandwich onto the un-toasted side of bread.  What this achieves is perfect toasting on three out of the four bread surfaces of the sandwich thus giving an inner and outer crunch.  If you would like, turn the sandwich sideways halfway through to get some beautiful cross hatches.

Although this is a quite un-original grilled cheese, it does challenge the normal method of simply grilling the outside of the sandwich and is a little touch that can make any pan-griled sandwich that much better.


P.S. We are planning to make a similar sandwich with toasted seaweed inside with the melted cheese.  Weird but probably tasty!

More Morso Please!

5 09 2010

While exploring Georgetown with my roommate Scott the other day, we tried to go to a place called Zenobia Lounge, a middle eastern restaurant we briefly visited last year.  However it was closed so we searched for another restaurant.  After a few trial and errors searches, we ended up at a place called Morso Express.

This place is a Turkish restaurant that is actually a “fast-food” version of the sit-down restaurant next door called “Morso”.  However, “fast-food” in this sense by no means refers to a McDonalds type place.  This is a very upscale small restaurant with McDonalds prices.  For my roommate and I to eat two wraps, garbanzo bean salad, and two green teas, it was only $22!

It is an itty-bitty hole in the wall restaurant that is packed with a whole lot of flavor.  Here I tried the Chicken Shish Kabob Wrap.  The great thing about this place is that you can put as many toppings on without paying anything extra.  So on mine I got:

-Grilled Chopped Tomatoes

-Cucumber Tomato Salad

-Sumac Onions (onions grilled in Sumac [a spice used heavily in Turkey])

-Romaine lettuce

You then pick one sauce for your wrap.  I asked the guy behind the counter his favorite and  decided on that one: Smoked Paprika Mayo.

Each individual element of the wrap is delicious on its own.  The chicken is extremely juicy and flavorful.  It has exactly the right about the spice to enhance the flavor, not overpower it.  All the toppings provide a different facet of taste in your mouth.  However, combined, the entire wrap melds into a perfect harmony of spices, juiciness, crunchiness, and of course flavor.  I strongly recommend this restaurant and I will definitely be back in the future.

Morso Express

3277A M Street Northwest

Washington, DC 20007


A sandwich for the ages

1 09 2010

Hello all,

Here is sandwich that I invented last year at GW.  I just had one today for the first time in a while.  It is called the G-Dub Cranocado (props to Scott for the name).  If you are at GW go to Uptowner Cafe in University Yard or you can try making it yourself, just pick a big, wide, and flat bread because this sandwich is packin’.  Once you put the sandwich together, give it a grill in a panini press to make sure all the flavors mesh and to help it stay together.


Sourdough Bread

Pesto Mayo



Thin red onions

Roasted Turkey

Havarti Cheese

Avocado Slices

Cranberry Sauce

Last Week in San Diego-Fish Tacos

23 08 2010

Hey everyone,

It is my last week in San Diego before I go back to school in Washington, DC.  Before I go I always have to get In N Out, Mexican Food, and Fish Tacos.  So speaking of fish tacos I wanted to tell you all about my two favorite fish taco places in San Diego.  Just a disclaimer for future posts:  I LOVE fish tacos.  If you don’t already know this you will find out soon.  I take my fish tacos very seriously.  So without further ado, here they are:

1. Mama Testa Taqueria

1417 University Avenue
San Diego, CA 92103


This place was actually on an episode of Throwdown with Bobby Flay.  That is how I initially discovered it.  One of the best fish tacos I have ever had.  The fish taco to look for is “Mividita”.  These tacos are made with fried catfish (an irregular but delicious fish for fish tacos), mexican coleslaw, and cheese.  The fish is put into a corn tortilla and then the entire tortilla and fish combo is fried momentarily to make the taco partially crunchy and partially soft.  It is an incredible texture.  Although the tacos are a little on the pricey side, they are definitely worth trying.

2. Blue Water Seafood

3667 India Street

San Diego, CA 92103


I also discovered this through the Food Network as it was on an episode of Diners, Drive-Ins, and Dives.  These fish tacos are on the other end of the spectrum.  These tacos are grilled instead of fried giving it a unique texture and flavor.  You are given three options for what kind of taco you want: Mahi Mahi, Swordfish, and Shrimp.  I have tried the Swordfish and Mahi Mahi.  They are both delicious but the Mahi Mahi is a little bit juicier so I prefer that fish.  They take your fish and put it into homemade flour tortillas from the also famous El Indio restaurant right next door.  They then top this fish with just about every thing you could imagine: cheese, cabbage, tomato, lime, avocado, onions, and a homemade white sauce.  Just put a spritz of lime juice and welcome to paradise.  Although the fish itself is not overly seasoned, the toppings are packed with flavor and the entire taco melts in your mouth in a whirlwind of harmonious deliciousness.  I will warn you that these can be quite messy so make sure to grab plenty of napkins!

These two places are both very different types of fish tacos but they are both equally good so please try them both!

Key #1 to a good Panini

18 08 2010

Hey everyone,

One last post for the night.  I am going to start a weekly thing where each week I will pick a different type of sandwich and tell you a new tip for success with each one.  Since the Panini is a very classic sandwich, this week we will start with this one.

Key #1 to a good panini:

Work in threes.

What do I mean by that?  Well, in my experience, the best panini have three interior ingredients.  For example: Tomato, Basil, and Mozzarella; Three cheese; Prosciutto, Tomato, and Provolone; etc…  Having only three ingredients will also make the flavors mesh much better since there will less to press down when grilling.  If you would like to have a bigger panini, stick to the rule of threes.  So make it six ingredients, or nine, the possibilities are yours to choose!

A Darn Good Sandwich

18 08 2010

Hey everyone,

I recently had a really good sandwich that you should all check out or try to make yourself.  It was from the Whole Foods in Park City, UT.  The sandwich is called the “Jordanelle”.  (Wondering why I got it?)  Unfortunately no picture but here are the ingredients:

Foccoccia Bread, Pesto Mayo, Grilled Salmon, Provolone Cheese, Tomato, Lettuce, and Sliced Onions

This bad boy is then grilled to perfection.  Give it a try.

My personal impression, it was very good, and very tasty.  However, the Salmon was a bit over-powering compared to the rest of the sandwich.  It is still worth a try though.


18 08 2010

Hello everyone,

This is my first post.  Thank you for visiting my blog.  Please read the About section to learn about what my goals are for this blog.