A Bit of August at Random

First up: Tastebuds American Bistro currently features fresh roasted local figs as their small plate special. After experiencing some fresh fig awesomeness last year, we look forward to this seasonal delight. Freakin' fantastic with goat cheese.

Ault's Family Farm raised some summertime turkeys this year. How wonderful is that? Smoked turkey wonderful. Yum!

We shared this deliciousness with some friends and sipped on our now-official summertime cocktail for 2012: a pjpink!  A pjpink consists of 1 oz (or more depending on your mood) of bourbon (Wild Turkey 101, preferably); 1/2 oz of Campari, add a few ice cubes, and top off with 4-6 ounces of sparkling lemonade (Sanpellegrino limonata, preferably). The cocktail turns a wonderful shade of pink, is not too sweet, and tastes oh-so-refreshing.

My oldest nephew started college this weekend. The night before he left we took him, his girlfriend, mom, and dad to Aziza's on Main. Best pizza they ever had. Thanks Aziza's for making this last night before the big leap into adulthood very special.

Finally tried Dixie Chicken. Great-tasting fried chicken. Loved the homemade sides - mashed potatoes are real, including the peel, and green beans were cooked with ham. A request - list your hours of operation on your web site. We tried to go earlier in the year, but discovered you were not open on Sunday - wasted time and gas.

The Yumminess of Smoked Turkey

This Christmas we bought a delectable smoked turkey from The Belmont Butchery. That bird was only $40! The first evening we sliced part of the breast and luxuriated in the smoky flesh. (Yes, I am drooling just like Homer Simpson.) We then consumed sandwiches on pillows of soft loaf bread. But, sandwiches get old. Now what? I found the answer in two areas – Smoked Chicken Chowder, adapted from epicurious.com and my own version of Shepherd’s Pie with Smoked Turkey. Both turned out to be quite yummy.

For the chowder I, of course, made some adjustments. Obviously, I used turkey – both white and dark meat. I sautéed the onions in peanut oil, used a lot more chicken broth, and cut the heavy cream down to ½ a cup. I also chopped an entire chipotle chili in adobo sauce to go in the mixture. In fact, I could have easily added another chili. But, no matter. This chowder hit the spot, especially last week when the temperatures dropped in the teens (hard to imagine it was so frigid when today was 70 degrees!).

And on to the pie. Basically, sauté a bunch of chopped carrots and onions in butter using a pot large enough to incorporate the entire dish and that can be placed in the oven. Add dried thyme and lavender. Cook on medium heat, stirring often, until the onions are soft (this could take a while if you are making a large batch). While the onions are softening, make the gravy and the mashed potatoes. For the gravy, make a roux of butter and flour – heat over medium heat. Once the two are incorporated add hot chicken stock and whisk. Then throw in minced garlic and simmer, stirring occasionally, until ready to put the pie together. Make enough mashed potatoes to top the pie ensuring to use butter and cream. Once the onions are softened, add the smoked turkey and stir. Then add the gravy along with chopped parsley. Let everything meld, stirring frequently, about 10 minutes. Top the mixture with the mashed potatoes, sealing the pie with the potatoes. Pop the pie in the oven at 350 degrees for about 30 minutes. With this method, you can make a lot or a little. I made a big pot full and we will be enjoying some leftovers for dinner tonight.

Get Thee to the Cheese Shop!

The Cheese Shop in Merchants Square in Williamsburg, VA to be more specific. And when you go, order a smoked turkey sandwich on wheat with extra house (dressing, that is). What a delight! Shaved smoked turkey piled on wheat bread. The bread crust satisfactorily crunches while the inside is extremely soft and fresh. The sandwich already has a smear of the house dressing - a delectable mix of whole grain mustard and mayonaise plus a few other things thrown in - but I need more which appears in a little plastic lidded container. And now to the eating. Over the years I developed a somewhat strange ritual when consuming this sandwich. First of all, I pull the crust off of the bread and dip them in the extra house dressing. Yum! Then I eat the rest of the sandwich dipping each bite into the house dressing. Oh my god - what a truly great taste sensation. And all for $5! (Wow, when I first started eating Cheese Shop sandwiches, they were only $3.)

I admit that if Williamsburg is busy, ordering a sandwhich can be a real pain in the ass - a line to order, an enormous line to wait until it's prepared, and a line to pay. All the while, jostling among tourists who do not have a clue. But the pleasure is well worth it. And if smoked turkey is not your thing - try a roast beef or country ham.