Tasting UB @ DC

DC is home to a lot of great restaurants, and my ALLSAUCES are making their way into them, one great spot at a time. Here, we’re visiting two; Ben’s Next Door and Dangerously Delicious Pies. How do they use their Uncle B’s? Taking my cousin Rhonda along for the ride, I stopped by each spot for a taste.

Ben’s Next Door is a modern, more upscale twist on a DC landmark, Ben’s Chili Bowl, and their spicy hot wings are quickly becoming as popular at Next Door as the chili is at Ben’s. The chef there has incorporated both No. 9 and No. 10 into their wing recipe. Rhonda and I settled in and quickly ordered a plate of 10 wings and a side of sweet potato fries. To call the wings fantastic is an understatement. The wings are definitely spicy, tender, and filling. Sweet potato fries added just the right dash of…sweet to balance the savory. We polished off the wings and fries in under twenty minutes easily. Had to resist stealing the last wing from my cuz’n! After catching up with a few friends there, we rolled over to Dangerously Delicious Pies on H. Street.

Dangerously Delicious blows up the notion of the traditional pie. While you can enjoy your favorite fruit pies (apple, peach, cherry), I recommend you try the savory pies. I ordered the SMOG, which with steak, mushroom, onion and gruyere is a lot better than the nasty L.A. air it implies.  Rhonda tried the vegan curry tofu pie. With the Uncle B’s bottles right on the table, it was easy to add a dollop to the already tasty pies. Again, awesome. The sauces really heightened the flavors in the pie, especially on the flaky crust.

With ridiculously full bellies, we wrapped up our very successful day of tasting Uncle B’s at two great spots around DC. Even though Rhonda got the last wing, I’m just proud that word of my ALLSAUCE continues to spread while bringing the heat AND the flavor to the District!

Uncle Brutha’s™ Shish Kebab and Savory Rice Pilaf

It's snowing like crazy here in DC with forecasts calling for 24+ inches of  total accumulation!! And by the looks of it so far, those predictions are probably right!! So if I can dig my way out before Sunday,  I'm planning to take my famous Shish Kebab and Savory Rice Pilaf to our annual Super Bowl party.  


For this one I used ALLSAUCE No.9™ to create a delicious marinade for the meat and to add rich, savory flavors to the pilaf. This year I'm going with lamb and the optional tomatoes and red onion chucks.   Probably not gonna fire up the grill this time but they turn out just as delicious cooked under the broiler.  Always a game day favorite your guests are sure to love! 


Keep It Hott!!!  - UB

Uncle Brutha’s™

Shish Kebab w/Savory Rice Pilaf

Ingredients

	2 tablespoons fresh lemon juice
	1 tablespoon each Uncle Brutha’s™ ALLSAUCE No.9™ Soy or Tamari Sauce and EVOO 1 teaspoon Uncle Brutha’s™ ALLSAUCE No.9™ ¾ Teaspoon Dijon mustard
	2 garlic cloves, finely chopped
	Pinch of freshly ground cumin
	1 1/2 teaspoons fresh oregano chopped
	1 1/4 pounds beef sirloin or boneless leg of lamb, cut into 1-inch cubes (Optional) Cherry or Grape Tomatoes; Large Red Onion, halved and quartered.
	3/4 teaspoon salt, divided
	1 cup long-grain Brown rice 1 cup water, 1 cup chicken (or vegetable) broth
	1 large carrot, shredded or chopped
	1 medium zucchini, shredded or chopped
	3 green onions, thinly sliced

1.      In a medium bowl, whisk together lemon juice, Uncle Brutha’s™ ALLSAUCE No.9™, mustard, soy (or tamari) sauce, garlic, cumin and 1 teaspoon of the oregano. Add meat; toss well to coat. Cover and refrigerate 1-2 hours.                                                                                                                                                                                                                                                                                         

2.      Bring 1 cup water, 1 cup broth, 1 teaspoon Uncle Brutha’s™ ALLSAUCE No.9™  and 1/2 teaspoon of the salt to boil in a medium saucepan. Stir in rice and remaining 1/2 teaspoon of oregano. Cook covered, over very low heat for 35-40 minutes, adding shredded carrot with 10 -15 minutes remaining. When done, add zucchini and green onion. Stir well, cover and remove from heat allowing vegetables to steam before serving.

3.      Meanwhile, thread meat onto skewers (optional: alternating with tomatoes and red onion chunks.) Brush each skewer with EVOO and sprinkle with remaining 1/4 teaspoon salt. Grill or broil for 8 minutes, turning, for medium-rare; adjust cook time accordingly for preferred levels of doneness. Serve over rice pilaf.

(Serves approx. 4)