Spaghetti Arrabbiata – A Spicy Treat

On August 2, 2017 By Isobar ExpeditionsIn Germany, Recipes6 Comments

We went to our favorite restaurant, The Brasserie, at least three or four times per week for lunch or dinner. We usually ordered the special of the day because we really liked the variety and the fresh ingredients that they used. When we didn’t order the special, our typical fall-back plan was to order the Spaghetti Arrabbiata, which is a spicy red sauce served over pasta. They typically served it with chunks of grilled filet mignon, but during Spring they also served it with shrimp or prawns. As we continue to try and replicate special meals that we have eaten during our travels, this was an obvious choice since we had it so many times. It is a pretty simple dish to prepare, but that doesn’t mean that it isn’t delicious. You can control the heat by adding more or less red pepper flakes, but it is meant to have a fair amount of heat. Obviously you don’t have to add the meat, but it really is a wonderful combination.

INGREDIENTS

28 oz Can of Tomato Sauce
1/4 cup Tomato Paste
1 tbsp Red Pepper Flakes
2 tsp Garlic Powder
1 tbsp Italian Seasoning
1 tsp Dried Oregano
1 tsp Sugar
8 oz Filet Mignon – cut into 1 inch squares
Thin Spaghetti
Parmesan Cheese – shaved into thin slices
1/4 cup Extra-Virgin Olive Oil
Salt and Pepper to taste

INSTRUCTIONS

Combine the tomato sauce, tomato paste, garlic, Italian seasoning, oregano, and sugar in a large sauce pan and simmer over a low heat for 30 to 40 minutes, stirring frequently. Season the steak with salt, pepper, and a dash of garlic powder and let sit. Cook the pasta according to package directions, adding a tablespoon of the olive oil to keep the pasta from sticking. Before draining the pasta, reserve 1/4 cup of the pasta water. Heat the remaining olive oil in a medium skillet and add the chunks of steak. Sear the steak on all sides for a total of approximately 5 to 6 minutes until medium-rare. Add the reserved pasta water to the sauce, then toss the pasta with the sauce in a large bowl until the pasta is coated with the sauce. Plate individual portions with spaghetti placing the steak next to the pasta and garnish the pasta with parmesan cheese to taste. Serves two people.

The Food of Scottsdale

On July 19, 2017 By Isobar ExpeditionsIn Recipes4 Comments

The number of restaurants in the Scottsdale area is almost overwhelming. Since it is a resort area there are options to suit any food craving or dining style from formal to casual. When visiting Arizona, having some authentic Mexican food, or even just some southwestern food, is a must. There are also plenty of outdoor patio options, but during the summer heat, most people stayed indoors. There are also several brewery options that offer good pub food with a variety of local beers that were perfect on a hot afternoon, although not as many options as we have in Colorado.

Picante Macaroni and Cheese with Sausage

We should have known that this trip was going to be full of good food when we arrived at our resort on Saturday night to find out that the restaurant was offering a prime rib special. Two prime rib dinners, starter salads, and a bottle of wine for $40 and the prime rib was cooked to perfection. We almost always share a single dinner, so it was way too much food for the two of us, but it was too good of a deal to pass on.

We definitely took advantage of the many Mexican restaurants that are in the area. From a traditional pork carnitas burrito served enchilada style with fresh ingredients to a half of chicken with oregano, lime, and aji rocoto that was spicy, but delicious. We also had a wonderful pork and green chili queso and crab and shrimp stuffed chili rellenos. We love good Mexican food and we certainly were not disappointed with what we had in Scottsdale.

Obviously, we had more than just Mexican food over the seven days that we spent in Scottsdale. One of the things that we found interesting was that almost every menu had some variation of macaroni and cheese on it, some with meat, some without, so we had to try one of each during the week. Another interesting treat were the pork wings appetizer that were bone-in pork shanks with a spicy barbeque sauce. We also had some salmon cakes and an interesting devilish egg dip as appetizers and really unique burger.

We definitely enjoyed the food that we ate while we were in Scottsdale. Clearly, with all of the restaurant choices available, you can spend quite a while in Scottsdale and never eat at the same place twice, but some of them are so good that you just have to go back again and again. Perhaps we will revisit Scottsdale in the fall at some point so that we can eat our way through more of the many choices.

Red Cabbage and Spätzle

On July 12, 2017 By Isobar ExpeditionsIn Food, Recipes6 Comments

Osso Buco with Red Cabbage, Spätzle, and Asparagus

During our time in Germany, we were treated to red cabbage and spätzle at several different restaurants and in several different cities. We really enjoyed it as it was very different from what we had eaten here in the United States. So, when we came across Osso Buco with red cabbage and spätzle on a menu at a restaurant here in Scottsdale, Arizona, we decided to give it a try. It was certainly very good, but not quite as good as what we had while we were in Germany. They did their red cabbage with pears, which was fine, but we got used to having ours with apples and cinnamon that was just a little sweeter and not as tart. The spätzle was almost like gnocchi and didn’t look quite like what we used to, but again, it was still very tasty.

Sauerbraten with Red Cabbage and Potatoes

Our First Dish with Spätzle in Frankfurt

One of the realities of travel is that you get spoiled by the authentic food of the places that you visit. Then when you return to home, wherever that is, you can never quite get the same things. Even if the chef is authentically from the region or country, they likely can’t get the same exact quality or freshness of the ingredients and something is lost in the translation. That doesn’t mean that we shouldn’t or won’t continue to try and replicate the taste experience by cooking or ordering here in the US, but we’ll temper our expectations.