Monthly Archives: June 2008

Sweetwater Tavern

SWEETWATER TAVERN
SOUTHWESTERN / BREWERY
http://www.greatamericanrestaurants.com
Food Decor Service Cost
25 20 24 $25

This Southwestern brewery, part of the chain of “Great American Restaurants” in Northern Virginia is one of Centreville’s favorite ‘watering-holes’. Not only do they make their own beer and root beer on site, but they keep the restaurant’s appearance up to date as well. Sweetwater in Centreville just opened up a new, enclosed, outdoor seating area, complete with pretty, fancy lights and overhead heaters that can be turned on or off. Their beer selection changes seasonally, but they have a variety on tap and also in take home ‘growlers’ kept by the waiting area in a large, clear refrigerator.
The interior of Sweetwater is a classic “Indians vs Cowboys” theme with southwestern tapestries draped over exposed wooden banners, tepee lamps with silhouettes around them and a few tin-punch lights as well as murals by the kitchen. Sweetwater also has a nice bar which is slightly sunken into the center of the restaurant, surrounded by nice television screens. Though this is what someone could say “a themed restaurant”, Sweetwater gets the point across without being to game-y or childish. (Though Sweetwater is a timeless restaurant–from children to happy hour to a lunch out with grandma)
Service is excellent here because you don’t have just one waiter, everyone here works as a team to take away empty plates, refill yummy site-made bread (ozzie rolls and flavored bread such as rye, white + cheese, and pumpernickel with a sweet butter) or bring a fresh drink.
Another great thing about Sweetwater is the fact that no matter how many times you eat there you can never tire of the food. Even if you were to go to Sweetwater multiple times and eat the same dish, it would still seem exciting and just as delicious as the last. Sweetwater also has daily specials as well as seasonal desserts. I have been to this restaurant probably around 30-50 times in the past several years, and I always look forward to visiting.
Some dishes I recommend:
Spinach and Artichoke Dip, Tex Mex Eggrolls (worth getting if paired with a special), Jambalaya Pasta, Ribs, French Fries, Montery Jack Chicken Salad(with cranberries and candied pecans), Chop House Salad (with corn and an unmatchable buttermilk dressing), Salmon (with mashed potatoes and a buttery sauce), Warm Flourless Chocolate Waffle, and sometimes the Banana Pudding (summer only). If you’re a beer person, try their “Sampler” which is a round of their 5 beers on draft that day (always found written on the chalkboard over the exit/entrance). The tried and true seems to be the Naked River Light.
Sweetwater also has pre-dinner rush specials on certain meals if you come before 6pm.

From Zagat:

“Great for after-work drinks as well as family dining”, these “cavernous”, “noisy” Northern Virginia brewpubs bring a Southwest slant to “amazing” pork chops, “yummy” lobster bisque and a “heavenly” “flourless chocolate waffle” – though it’s the “little buns provided before dinner that may steal the show”; there are “no reservations” taken so avoid “unbearable waits” quote that can spoil the “overall experience” by “going at off-hours” or “learning to play the call ahead game.”

Food: 22, Decor: 19, Service: 21, $28

Merrifield (3066 Gatehouse Plaza, Virginia 703-645-8100), Centreville (14250 Sweet Water Lane, Virginia 703-449-1100), Sterling (45980 Waterview Plaza, Virginia 571-434-6500)

More pictures in the full entry.

Takoyaki Pancakes and Nashi Bento

– 8 Cranberry Oatmeal Pancake ‘Takoyaki’ – Nashi
– Blueberry Muffin		 – Larabar (Apple Pie)
– Green Tea Soy Milk

I had seen an advertisement on TV for a machine that was similar to a takoyaki machine that you could use to make tons of stuff like cream puffs and pizza, so I used my takoyaki grill to make pancake-puffs. I used Archer Farms (Target) Cranberry Oatmeal Pancake Mix and filled the grill circles after lightly greasing them (HINT: don’t fill the grill all at once because I burnt 3-4. I’m slow at flipping).

After the pancakes were done (could turn around in the grill evenly and were equally golden black-i mean BROWN) I split them open and put a little blueberry jam (preserves?) and cream-cheese. These pancake-puffs were also good plain too!

Top container has small cubes of nashi (asian pear — just not as good here as it was in Japan, too grainy, but still yummy) and most of a blueberry muffin.

Update: Sur La Table’s Silicone Egg Rings don’t work with scrambled eggs. I’ll try them out with normal eggs soon.

[audio:http://www.hapatite.com/music/OneRepublic – All Fall Down.mp3|titles=All Fall Down|artists=OneRepublic]

Nokorimono Bento

– Fried Rice
– 1 Fried Dumpling
– 3 Steamed Dumplings		 – Fuji Apple
– Blueberries
– Grape Nuts
– Vanilla Yogurt		 – Strawberry Soy Drink
– Tako Chips
– Sauce for Dumplings
– Por Lao Bao
– Apple Pie LaraBar (snack)

Whenever I make food for dinner, I try not to use it the next day for bento (if there are leftovers). I usually space it out a bit, but my sister wanted to have the left over dumplings for her bento. Recipe for rice, dumplings, and sauce here.

[audio: http://www.hapatite.com/music/Metro Station – Wish We Were Older.mp3|titles=Wish We Were Older|artists=Metro Station]

Nokorimono Dumplings & Fried Rice

Today was NOKORIMONO DAY (残り物日)!!
I’m one of those people who just HATE leftovers filling up the fridge, so I cleaned it out with a smoothie, dumplings, and fried rice!

FRIED RICE
 Fried Rice is a great way to use up left over veggies and meat. Here’s what I threw in:
– 1 1/4 c. rice (you can use whatever leftover rice you have from the day before, I made new this time)
– 3 pork chops (cooked), sliced
– 2 eggs
– 1/4 block of firm tofu, sliced
– 1 bok choy
– Soy sauce (to taste)
– Oyster sauce (to taste)
– 1 tsp. sesame oil
– vegetable oil
Yep. Basically mix everything in. I wilted the bok choy in the microwave first and used only a little bit of the root because it’s super dirty. I would recommend marinating the bok choy in soy sauce for a bit then adding it to the stir fry/rice because I used A LOT and it was a bit bitter. I the sesame oil and a little vegetable oil and heated it in the pan. I then added the tofu to brown it a little and then added the pre-cooked pork and the bok choy. Then I added the egg and rice. Then add soy sauce and a little oyster sauce. You can add pepper or salt if you want.

DUMPLINGS
Dumplings are another great way to use leftovers. I steamed half and fried the other half. You can do whatever you like best. The steamed ones allow the flavor of the filling to stand out more, while the fried ones work well with the sauce and taste super yummy.
– 1 pack of dough wrappers (I used the left over ones from Memorial Day’s won ton soup)
– 1/4 c. Southwestern Egg roll filling
– 1 slice tomato basil bread
– 3 leaves bok choy
– 1 pork chop (sliced)
– 1 small block of firm tofu (cut from larger block)
– Soy sauce (to taste)
– 1 spoonful of wasabi powder

Put everything in the blender/food processor (except the wrappers) until it is evenly paste-like. Put a teaspoon-ful of filling into the center of the dumpling. Wet the edges with water or egg mixture. Fold. To steam, steam for 4-5 minutes. To fry, fry on each side 30 seconds-1 minute (until golden brown)

DUMPLING SAUCE
Mix 1 tsp. Sesame oil, 1/3 c. soy sauce and 1/4 c. mirin

SMOOTHIE
Blend:
– 1/4 c. left over orange juice
– 1/2 c. frozen blueberries
– 1 strawberry
– 2 bananas
– 1/4 c. pink lemonade
– 1 long squirt of honey
– ice

Healthy Oatmeal “Cookies”

These are actually healthy breakfast bars, not cookies. I adapted the recipe from Sara Snow.

INGREDIENTS
– 2 c. whole wheat flour
– ½ cup ground flax seed
– 1 t baking soda
– 1 t salt
– 1 t cinnamon
– ½ t nutmeg
– ½ t cardamom
– ½ c. (1 stick) organic butter – room temperature
– ½ c. natural cane sugar
– 2 organic eggs
– ½ cup honey
– 1 t vanilla extract
– 1 small apple, peeled and chopped
– 1/4 cup raisins
– 1/4 cup goji berries
– 1/4 cup chopped dates
– 1 c. chopped walnuts
– 1 ½ cups coconut
– 3 cups old fashioned organic oats
– 1⁄4 cup applesauce
(you can add chocolate chips, apricots, or whatever you want)

DIRECTIONS
Stir together dry ingredients (flour, salt, baking soda and spices).
In a mixing bowl, beat butter and sugars. Add in honey, eggs and vanilla. Slowly add in dry mixture and beat together. Stir in oats, applesauce, and 1 cup of coconut, fruit and nuts. Spread into pan (glass 13×9 worked for me) and sprinkle remaining coconut on top. Cook 30 minutes at 350.