If there is one food I revere, it is the Nigerian salad. It is one dish that can serve as a full meal or a side dish. It can also be made in a whole lot of  different ways with different types of vegetables. For more than a year, I have been aiming to making this salad, but the opportunity never came until we went to Massachusetts this past summer and I had to make it per request for a Summer birth day party. Even at that, I almost did not share this recipe. I didn’t think the picture was pretty enough, but listen, it’s the recipe that counts

Making “the Nigerian salad” takes patience. Making any type of good salad/food takes patience. Once thing that grinds my gears is eating chunks of vegetables in the name of eating a salad. In fact it turns me off. You don’t have to serve your guests or yourself, chunks of vegetables which look as big as yam or cassava tubers all with the aim of trying to eat a salad.

Growing up Nigerian and helping my mom with kitchen chores, she taught us how to cut our vegetables for salad either into tiny and long strips or into very small pieces. The work involved seems a bit tiring, but I tell you, the yumminess at the end is totally worth it. We made salad every holiday and I was never fond of salad duty. I liked meat duty; plenty of meat tasting for me.

The Nigerian salad is a staple; just like rice in Nigerian parties and most Nigerian homes. And to enjoy it’s health benefits, please do not drench it in salad dressing or Mayonnaise. Some people bath their salad in Heinz salad dressing. Well, delicious as it may seem, it defeats the purpose of your fit fam; if that’s your reason for making your bowl of salad. If not, carry go, drench away….kuku pour the salad dressing join body.

The Nigerian salad is like an Ankara fabric that can be sewn into different styles which can be easily over done; like some people with their bogus haute couture The same way the Nigerian salad can be made in different ways but become too much. Some people like to add corned beef or baked beans to their bowl. I’m not a fan of baked beans in my salad and I can do the occasional boiled potatoes or pasta. But for today’s recipe, I’ll be sharing a very easy version that I have come to like. This version to me is just clean and easy to make in a jiffy. With the Nigerian salad, less is more. No need to bother with any cans, cooking anything, draining anything or peeling anything.

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The Summer of 2018 can be said to be the Summer of our lives. I ate so much food and gained 10lbs; even my many trips to the beach couldn’t help my weight gain. And of all the foods we ate, my brother’s Suya wings were my favorite.

There is something that brings Nigerians together when you serve spicy meat and beer. There is Nkwobi and beer, Isi Ewu and beer, peppered meat and beer and the ultimate street snack, Suya and beer. And for this recipe, I literally combined both; hence the name “Drunken Suya wings.”

I love chicken wings and slightly sweet beers, so this was ultimately it for me this summer.

It’s the perfect appetizer and the perfect finger food for any kind of party.

My brother grilled some at a cook out and all were gone at the drop of a hat.

Knowing that Suya is inauthentic without being served in the signature news papers, these chicken wings can also be served news paper style; but to stay healthy, a bowl or parchment paper would do the same magic.

If you’re like me and you love to entertain and cook for your guests, this recipe is very easy to follow and by the end of your evening, you would have super satisfied guests and your chicken wings would be the talk of the whole continent….forget the town

One thing you must know before making this suya chicken, is to always use a sweet or almost sweet tasting beer. Attempting to use the likes of Guinness may cause your chicken to be slightly bitter to taste. So the milder/sweeter the beer, the better luck you have at making a batch of finger licking chicken. One with flavors etched in your memory; you’ll never forget how good it tastes in a hurry.

 

 

Freshness From Coast To Coast: Urban Plates Expands From California To Washington, D.C. Area

San Diego-based Restaurant Brand Taps D.C. for First East Coast Locations

 

TYSONS, Va. – July 16, 2018 – Urban Plates – the fine fast-casual restaurant concept that combines a passion for serving sustainably sourced, made-from scratch meals with the variety and vibrancy of a food marketplace – announces the much-anticipated expansion to the East Coast, opening their first ever D.C. location on Monday, July 16, at Tysons Galleria (2001 International Dr., McLean, Va.).

With an emphasis on high quality food at affordable prices, Urban Plates empowers guests to make equally wholesome and delicious food choices. Urban Plates carefully prepares 100% of menu items on-premise daily, thoughtfully sourcing every ingredient, including fresh local produce, grass-fed beef, free-range chicken and sustainably sourced seafood. UP Tysons Galleria will add a couple east coast twists to the brand’s seasonal inspired menu, including Roasted Old Bay Potatoes and fresh Harissa Corn on the Cob.

“In a market brimming with cultural and economic advancement, it only makes sense the food community has evolved alongside it, cultivating the opportunity for our brand to expand here,” said Urban Plates VP of Operations – East Coast, Gil Fornaris. “We’re excited to bring our ‘Culinary Theater’ to the region to forge one-on-one connections with our guests and neighbors, while showcasing each chef’s skill of creating not only a nourishing meal, but a memorable experience.”

Urban Plates’ vibrant, line-style layout presents engaging chefs at each station serving complete plates, hand-tossed salads, hand-carved sandwiches, hot and cold sides, composed bowls, and decadent desserts. Beverages include seasonal natural juice Replenishers, Kombucha on tap, regional craft beers and upon opening there will be an array of California wines. Once established in the location, Urban Plates will serve Appalachian wines, continuing in their dedication to ensuring each location is influenced by the environment around it.

Every Urban Plates location features warm, elevated, rustic indoor-outdoor dining spaces with comfortable seating and communal tables for couples, families and groups. Featuring, spacious dining areas embellished with vine-covered walls, Urban Plates crafts their locations to reflect the local communities from which their food is sourced. Take-out ordering and catering are available online and by phone, with local delivery via DoorDash and Uber Eats.

Menu prices start at: $9.95 for a Plated Meal with two sides and grilled rustic bread; $9.95 for Hand-Tossed Salads, $8.95 for Chef-Crafted Sandwiches; and $9.95 for Slow-Cooked Braise Bowls. Kids’ Meals start at $7.50.

The Tysons Galleria hours of operation are: Sunday-Thursday 11 a.m. – 9:30 p.m. and Friday-Saturday 11 a.m. – 10 p.m.

With each new restaurant opening, Urban Plates strives to support local communities through charitable contributions. UP Tysons Galleria has partnered with local non-profit Horton’s Kids and will provide 100% of donations collected during pre-opening events.

For additional information on Urban Plates, please visit www.urbanplates.com.

The post Freshness From Coast To Coast: Urban Plates Expands From California To Washington, D.C. Area appeared first on Urban Plates.

With over 400 spoken languages, Nigeria is a country filled with people from different walks of life. Currently, Nigeria is going through a lot; the whole country seems to be in total chaos.
In the northern region, there is the group known as Boko haram slaughtering the citizens of Nigeria with reckless abandon. But through it all, struggles in continuing to find unity.
In the north and as well as in other regions of Nigeria, there are recipes that seem to have been extinct, but these days I see them being resurrected and even made better by different bloggers and chefs.
I wish for a day when the Nigerian people will live in tranquility. A day when we would bond all regions through food.
Today we are visiting northern Nigeria through the dish known as Dambu Nama.
Dambu Nama is a fried and shredded meat made with suya seasonings predominantly known to be a staple amongst the Northerners of Nigeria. Even as a northern delicacy, the rest of Nigeria’s citizens enjoy making this street snack. Even through all chaos we celebrate the north and their contributions to the country’s food chain.
A lot of Nigeria’s raw food ingredients come from the north. They are known to contribute more than 60% of the countries food supply. They grow rice, beans, yam, tomatoes, peppers, onions and even supply most parts of the country with beef; through the rearing of cows. Even with the economic and domestic crisis, the north has continued to thrive. And just like Suya, Dambu nama is making waves in Nigerian kitchens; even in the disapora. Good things still come out of the north.

Although with no measurements in place for this recipe, eyeballing will make you a great plate.

Recipe inspired by Chef Lola

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Summer is here and we’re ready to enjoy the long days and bountiful produce with the return of some favorite seasonal dishes and a couple new creations from our chefs.

Roasted Vegetable Farro Cold Side
This cold side is one of my favorite new additions to our seasonal menu items. Farro is an ancient wheat grain that has been eaten for thousands of years in many cultures. We commonly find it in Mediterranean, North African and Middle Eastern cuisines. This hearty whole grain is a great source of protein, fiber and iron, which makes it the perfect base for an array of sweet summer peppers, lightly roasted corn, fresh grape tomatoes, raw green onions and roasted red onions.

We cook the farro al dente so it has a perfect firm texture with just a little bite. The sweet peppers and melty roasted onions balance with the nuttiness of the farro, while the corn and grape tomatoes add a burst of freshness that is met with our bright chipotle lime vinaigrette. The chipotle adds just a hint of spice while the fresh lime juice makes all the flavors pop. I’ve enjoyed eating this side with our oven baked salmon, but it would make a great accompaniment to any of our proteins or even added to our Caesar salad!

Replenishers

Watermelon Pineapple Mint Basil

Our replenishers are the perfect way to refresh during the warm summer weather. Every year I anxiously await watermelon season and the return of our popular Watermelon Pineapple Mint Basil replenisher. We hand cut juicy watermelons and blend them with fresh mint, basil, pineapple, a splash of lime juice and a pinch of salt. The sweet watermelon is an excellent way to hydrate and is perfectly balanced by the light acidity of the pineapple and lime. The herbs add a beautiful aroma and freshness to this drink that have me addicted. This replenisher has the bonus of being loaded with antioxidants, lycopene, fiber, vitamin A and vitamin C! This has to be one of my all-time favorites, delicious and nutritious!

Orange Turmeric Aloe Ginger

This summer we are debuting the Orange Turmeric Aloe Ginger replenisher. Our chefs were inspired by the exploding juice trend to create this energizing and healthy drink. We puree whole peeled oranges with pure aloe juice, raw ginger, turmeric and agave. The flavor is a beautiful mixture of slightly sweet orange with a bite of spice from the ginger and turmeric. The whole oranges make this drink unique by giving it a velvety body and maintaining the vitamin C, fiber and potassium. The aloe and ginger both aid with digestion and the turmeric has anti-inflammatory benefits making this a functional food, that goes beyond basic nutrition.

Roasted Corn and Poblano Soup

As a chef I love creating recipes that are specific to a season. It means that the ingredients are unique to that time of the year and ensure that the final product will be the best it can be. Corn and peppers are at the peak of freshness during the summer months and inspired me to craft this soup in our flagship location in Del Mar, California. It has become a guest favorite that we look forward to highlighting during the season. We start by husking fresh corn, roast it on high heat and then cut off the kernels. The cobs are kept to make a corn stock used as the base of the soup. We then sauté organic carrots, onions, celery and garlic until they are just beginning to tenderize. We add organic potatoes, the corn stock, roasted corn and herbs. We gently simmer everything together and then partially puree the soup to create a creamy thickness without the addition of dairy or gluten. We then stir in roasted poblano peppers, raw cilantro and fresh lime juice at the end. The sweet summer corn is balanced by the creamy potato and rich – mildly spicy poblano pepper. By adding the cilantro and lime juice at the end of the cooking process we preserve the brightness of both ingredients and give this soup a clean finish. We garnish the soup with chopped cilantro and a drizzle of lime sour cream. If you want to keep it vegan we will be happy to omit the sour cream garnish.

Mango Habanero BBQ Ribs

Our famous ribs are back for the summer with a luscious mango habanero bbq sauce and our grilled pineapple mango salsa! We marinate the no added hormone, and antibiotic and GMO free pork ribs in our thirteen-spice mix with sesame, garlic and ginger. We then slow cook the ribs overnight until they are almost falling off the bone and finish them on our grill. They get glazed with house made mango habanero bbq sauce that is made with tamari, lemongrass, Kaffir lime leaves, a hint of brown sugar and a splash of rice wine vinegar. The bbq sauce has a beautiful velvety texture that coats the juicy ribs perfectly and adds a nice lightly sweet, salty and spicy kick. Our grilled pineapple mango salsa cuts the richness of the ribs and pairs perfectly with the bbq sauce. This is truly an Urban Plates signature and great for your summer gatherings.

Strawberry Vanilla Layer Cake

Our pastry chef loves strawberry shortcake, probably because she grew up eating it every summer made with the strawberries from her grandfather’s garden. The Urban Plates strawberry vanilla cake was inspired by this childhood favorite and has become a favorite of many guests. Our cake is composed of four fluffy angel food cake layers filled with vanilla bean pastry cream, lightly sweetened whipped cream, house made strawberry jam and fresh sliced strawberries. We leave it unfrosted so you can see all the delicious layers and bright red strawberries. This cake is the perfect summer treat, not too sweet or rich. We offer our cakes by the slice and whole in case you feel like sharing!

I hope you are having a great start to summer and we look forward to sharing our new summer menu with you.

 

Cheers,

Chef Jen

The post Summer is back, and so are some of your favorites. appeared first on Urban Plates.

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