Kompleks Gerai Makanan Batu Lancang, Penang

Ryan was our guide for this trip, we'll get to taste different types of Penang food as it's more of a nostalgic trip for him..

We popped by Kompleks Gerai Makanan Batu Lancang, a place that brings back fond memories for Ryan as his grandma used to bring him here when he was a kid.. There were so many stalls, I didnt even know where to start, so we just followed Ryan's lead..

We went straight to his 'god mother's' mee goreng stall..

It's quite tasty; the noodles are not too soggy, chunks of potatoes and fried dough (balls?) were generously fried with the noodles. But I still stand firm to my fave mee goreng stall at bangkok road..hehe

Ryan got us some Chinese Pasembur (the only chinese pasembur in that food court, located next to Shariff Nasi Kandar)..I find this delicious as the ingredients gels very well together. Liked how the freshly sliced vegetables soaked in the sweet spicy sauce; the very light, crispy crackers giving the pasembur some crunch; the random taufoo pieces that complements the rest of the ingredients.

Ryan's first dose of prawn paste chee cheong fun..It's either you love it or hate it. I liked it. Lily dont. She finds the prawn paste pungent and only took one piece...hehe

Kompleks Gerai Makanan Batu Lancang is located next to Pasar & Balai Batu Lancang (Wet Market), Jalan Lintang, Batu Lancang, Penang.

That little something unexpected...

I have to admit that I am always intrigued when I see a recipe that has an unusual and unexpected ingredient- root beer or Dr. Pepper in barbecue sauce, mayonnaise in chocolate cake, Heidi's recipe that mated black beans and brownies, Mexican hot chocolate with chili- there's something that attracts me to these recipes. So when I saw a recipe for apple turnovers made with Mountain Dew I had to try it!

You can hardly call this a recipe since it uses prepackaged crescent roll dough (horrors!), a Granny Smith Apple or two, sugar, butter, and, of all things Mountain Dew. I was highly suspicious since I am not a big fan of tubes of crescent dough, but the hope for a delicious and easy apple turnover was enough to spur me on. I have to say, these are a great easy dessert. I had them with ice cream for dinner guests and they devoured seconds, and they were totally taken aback when I told them how they were made. So try these yourself (just what you need, another guilty pleasure, right?)

Now, it's your turn- let me hear some of your favorite recipes or dishes that have that little something unexpected. Everybody has one- now it's time to share!

Dew-Licious Apple Turnovers

2 Granny Smith apples ( I didn't peel mine, just cut in thin slices)

2 cans crescent rolls, separated

1 1/2 sticks butter

1 1/2 cups sugar

1 teaspoons vanilla

cinnamon

1 1/2 cups Mountain Dew

Core and slice apples. Cut apples into 8 slices each. Roll 2-3 thin slices in a crescent roll(put apples in thick side and wrap). Place in a 9 x 13 buttered pan. Melt butter, then add sugar and and vanilla, stirring, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon, cover with foil and bake at 350 degrees for 15 minutes. Remove foil and bake another 15-20 minutes until turnovers are golden and syrup is thick and bubbly. Serve with ice cream, and with some of the sauce from the pan over the top.

Restoran Onn Kee, Ipoh

Last weekend, we went for a short trip to Penang..well, you've guessed it, it was an eating trip :p

And first pit stop for us was Ipoh, for some bean sprouts chicken (ngar choy gai) and we went to Restoran Onn Kee.

Onn Kee is as famous as Lou Wong, another ngar choy gai establishment located just a few shops away. They have their own fan base, though there's also a number of people finding it over rated.

Me? Well, as long as it taste good, it dont really matter being over rated or not..hehe

My first visit to Onn Kee was about 7 years back and I do pop by here whenever I'm in Ipoh.

Usual orders would be the beansprouts

Short, juicy, plump sprouts looks so gorgeous compared to Klang Valley scrawny, dry version. Delicious. And we always wonder why. And we'd always answer to ourselves..must be the water in Ipoh..haha

I've always loved porkballs..but they recommended a mix of fishballs and porkballs I still prefer the porkballs with the strong cuttlefish flavour. Yummy indeed. Fishballs paled in comparison.

Some hor fun (flat noodles) to go with the ngar choy gai..Dry version and soup version. Very smooth and just glides down our throats. Must be the water in Ipoh..hehe

And the other star that completes the ngar choy gai pair..

the chicken..The chicken meat was smooth, juicy and sweet. Though it does not look that appealing, the skin had a lovely texture; springy and smooth. Soaked lightly in the sauce, the combination is very tasty indeed.

Total bill was RM36.40 (for 4 person)

We left Onn Kee with a very full stomach, but we still managed to have a bowl of lovely tau foo fah before we left for Penang..woohoo

Restoran Onn Kee(Tauge Ayam) is located at 51, Jalan Yau Tet Sin, Ipoh.

Try it You'll Like It - Atlantic Oysters

It has been said that it was a brave man who ate the first oyster. Well, whether it was a man or not, early settlers to the New World found banks of oysters that were so big they were a navigation hazard. In fact, all Atlantic oysters have the scientific name Crassostrea virginica to reflect where the delicious mollusks were first identified by biologists. The English were introduced to the oyster by the local Powhatan tribes. Oystering has been a part of Hampton Roads’ heritage ever since. I also have a personal history with oysters, since, as a student at Christopher Newport University (it was a College, then), I served an unpaid internship at the Virginia Institute of Marine Science (VIMS) working on articles for their newsletter, including a detailed feature piece on oyster restoration efforts. I learned more about oysters and their reproduction than any non-marine biologist should ever know!

While early Virginians could just pick oysters up by hand off the oyster banks, now we rely on methods like tonging and dredging. Oysters have been and are such a valuable natural resource that “oyster wars” between Maryland and Virginia oystermen erupted that took nearly 100 years to resolve.

For those of us who like oysters, there is real concern that over harvesting, environmental factors, and disease have depleted this once rich culinary resource. Efforts at the Virginia Institute of Marine Science to develop disease resistant oysters, and groups like the Chesapeake Bay Foundation, the Virginia Department of Environmental Quality, and loads of volunteer oyster farmers are working to restore the Chesapeake’s oyster population, a move that both helps the Bay (oysters filter water by consuming algae at a rate of 1.3 gallons per hour!), and benefits our dinner table. In addition, there are many commercial oyster farms now that provide oysters of uniform size, quality, and appearance and help restore both the oyster population and the Chesapeake Bay.

Oysters are graded by size, with counts being the largest (~20/pint) and very small the smallest at 63/pint. Oysters you find in your local market or seafood store are most likely standard (38-63/pint) or select (26-38/pint). Taste tests between farm-raised oysters and “wild” oysters show little or no taste difference. I have used both in cooking, and they are both delicious, with farm-raised being a bit more uniform and easier to handle · When buying oysters in the shell, choose those that are tightly closed or, if open a bit, close tightly when tapped. To store your whole oysters in the fridge, lay them in a single layer and cover with a damp towel. Use within a day or two, discarding any that fail to close with pressure.

You may have heard that you should only serve oysters in a month that contains an “r”, from September to April. This saying originally came about before refrigeration, because during warmer months transporting oysters risked spoilage. However, Chesapeake oysters are actually best during those months because they eat heartily during the warm, late summer months making their total biomass (the delicious part) peak in September to November.

Shucking an oyster can be a tricky business. You need a good oyster knife (I find the shorter broader knife to be better), and you should cover the hand holding the oyster with either a protective glove made for shucking or a heavy weight towel to prevent nasty cuts from the shell or a slip of the knife. NEVER USE A REGULAR KNIFE TO SHUCK AN OYSTER! Don’t know how? There are good step by step instructions at the Daily Press, my own local paper(we have a lot of oyster lovers here in Hampton Roads).

So are you still not sure about eating oysters? Then give this recipe a try. Several years ago, I was a guest of a friend at the James River Country Club in Newport News and ordered a delicious dish called Oysters Bingo. It made such an impression that I worked to try to recreate something similar. The result is a uniquely light oyster recipe that has converted many non-oyster lovers! This is a dish that can be served as an appetizer, main course, or luncheon dish and it is very impressive on the plate.

“Knock-Off” Oysters Bingo (serves 4)

4 cups baby spinach or baby greens
24 shucked oysters with their liquor or ½ pint if you are buying them already shucked (I would use the smaller standards or selects)
5 shallots peeled and chopped fine
2 tablespoons butter (use the real thing here)
2 tablespoons white wine vinegar
½ tsp sea salt (or to taste)
Freshly ground black pepper
1 baguette cut in slices and toasted till crisp outside, still tender inside (I used a whole grain baguette that was terrific)

Melt butter in medium sauté pan. Add chopped shallots and cook over medium low heat until transparent. Add vinegar, and then add oysters with their liquor. Stir gently until oysters are just cooked (the fringes of the oyster will look like ruffles). Do not overcook(the biggest sin when it comes to any seafood or shellfish). Add salt and pepper to taste.

To Assemble: On a salad plate, place a handful of greens, then place 2-3 toast slices on top of greens. Ladle oyster-shallot mixture with liquid over the bread and greens and serve immediately.

If I've gotten you hooked or you are already an oyster lover, check out cooking sites like Southern Living, check out sites like Rappahanock River Oysters, a Tappahannock, VA producer, who offers recipes from how to slurp a raw oyster, roasting oysters and a rich and creamy oyster stew or the Virginia Seafood website, with lots more information and recipes. There is also a recent NPR piece on the “white gold” that is the Chesapeake oyster also provides some great information, and fabulous recipes!

No way you are ever eating oysters but want to do your part for the Bay? Sign up to be an oyster farmer at the Chesapeake Bay Foundation. I guarantee you that all of us oyster lovers will definitely thank you!

Bijou, Mont Kiara, KL

SF was back from HK for a short break..yay!

Oh how I sorely miss my BLR (banana leaf rice) buddy.hehe.

As usual, we'll definitely meet up (though her schedule was freaking pack)..and she wanted to have brunch at Bijou. I'm not sure why, but of that many times I've been to Bijou, I've never brought along my camera..until today.

So, lucky me, I got to post about Bijou..finally.

We were there at 11:15 am, the friendly staff were nice enough to let us order from both breakfast (ends at 11:30 am) and lunch menu.

Something to share..the raisin toast..This is pure bliss for the sweet tooth. Toasts covered with caramelized nuts and sliced pears; smothered with a generous amount of maple syrup and topped with some mascaporne cheese. The combination is wonderful; something warm, something sweet, savoury and crunchy all bursting at the same time.

Decided to share the Roast Beef sandwich with SF..

Though the sandwich was rather 'wet', must say that it's a very flavourful sandwich. The sliced roast beef were juicy and tender, the vegetables were soaked with some vinagrette gave a tangy taste to it and the goat cheese spread across the bread gave a lovely intense flavour, but not overpowering the rest of the ingredients. yums.

Amy and Jen both decided to order Club house sandwich..

(i shared one with SF too)..Thick sandwich; beef bacon, grilled chicken breast, a fried egg, cheese and vegetables stacked and cramped between the toasts. It's definitely good for hungry diners. Must say that the flavours were more subtle compared to the roast beef though.

Sonya decided to take the waiter's recommendation and ordered the Stewed Chicken.. It was a long wait...but was it worth it? No.

Though the meat was tender, I find the sauce too salty. The cloves and star anise flavours were also a tad strong for me too.

A small bowl of rice was served with the stewed chicken. Tasted very much like chicken rice; heavily infused with ginger, sweetened by raisins.

Of course some desserts to end the meal..

The Chocolate Almond tart..

The crust was alright, but the filling was absolutely delicious! The almonds were roasted perfectly and matched wonderfully with the oozing bittersweet chocolate.

The chocolate brownie was also good..More chewy and fudgy texture. But if I had to choose, I would still take the tart :p

Total bill was RM260 (including many cups of coffee, few more desserts..)

Bijou is located at Ground floor Damai Sari, Mont Kiara Damai Apartments, 3 Jalan Kiara 2, Mont Kiara. Tel : 03-62012131

St Paddy's - The Day After

I know I really should've posted about St. Patrick's Day at the Dowd's, but there were so many posts about corned beef and cabbage, that I thought the blogosphere would be better off without another. So I decided to post instead about one of my favorite meals in the entire year- Corned Beef Hash. Seriously, I could do without the whole corned beef-boiled dinner (if it weren't for the tradition) and go straight to the hash and a lot of my family feels the same. This year I cooked my corned beef in Guinness and water, instead of just water, and it worked great, adding an extra layer of family to the meat and the vegetables. In addition, I made some delicious cheese biscuits from the Bon Appetit, that were just incredible so I decided to make a new batch to go with the hash.

The result? The best damn leftover dinner there ever was! The hash ends up with a crusty bottom (I used my large cast-iron pan), bits of meat and tender potatoes and carrots topped with eggs with a set white and creamy yolk and a topping of melted Dubliner cheese. It is Irish-American heaven!

Day-After Corned Beef Hash

(Picture, right, is hash BC (before cheese))

1-2 cups leftover cooked corned beef cut into small cubes

4-6 cups of leftover cooked potatoes or potato/carrot mixture, drained of liquid

2 tbsp butter

6 medium eggs

1- 1 1/2 cup shredded sharp cheddar cheese (I used Dubliner)

Use a heavy deep skillet and spray with non-stick coating and then add butter. Mix meat and potato leftovers and place in pan. Cook on medium heat, stirring periodically until any liquid has evaporated. Press mixture down in pan and make 6 depressions for the eggs. Break an egg in each depression and cover skillet for about 3 minutes or until whites of eggs begin to set. Cover top of hash with grated cheese, and cover again until cheese is melts. Serve each portion with hash and one of the eggs.

Dubliner Cheese-Crusted Biscuits (adapted from Kerrygold recipe in Feb '08 Bon Appetit)

2 c flour

2 tsp baking powder

1/2 teaspoon baking soda

1/2 tsp salt

1/2 c cold unsalted butter cut into 1/2 inch cubes

1 c shredded Dubliner cheese (you could use another sharp cheddar cheese, but hey, Dubliner is Irish cheese!)

2/3 cup buttermilk

1/2 c chopped walnuts

2 tsp dried sage

1/4 tsp freshly ground pepper

Heat oven to 400 degrees and lightly grease a baking sheet. In a medium bowl, combine flour, baking powder and baking soda and salt. Cut butter into flour mixture with a pastry cutter (don't have one so I used a fork) until the mixture looks like coarse crumbs. Stir in 1/ c of the cheese and remaining ingredients. Stir until mixture forms a ball and turn out on a lightly floured board, pressing into a square 1 inch thick. sprinkle top with 1/4 cup cheese, pressing into dough, then flip and do the same to other side. Cut into 12 scone-like shapes (triangles) and place on prepared baking sheet. Bake on center rack for about 12 minutes or until golden. Makes 12.

Try It You'll Like It - Eggplant

Eggplant is a very strangely named vegetable. Except for some gourmet varieties that actually do look like eggs, this large purple orb looks nothing like an egg (Unless Barney the Dinosaur lays purple eggs!) You might be surprised, and a bit alarmed to hear that eggplant is a member of the nightshade family and in fact, for a while was referred to as Mala Insana or "mad apples" because they were thought to cause insanity. In Spain, however eggplants were thought of as an aphrodisiac. While we think of it as a vegetable, it is really a fruit. It is native to India and Pakistan, and was imported to the US by famed horticulturalist and Virginian, Thomas Jefferson, when a friend sent him an eggplant from France.

Globe eggplants are the kind of eggplants you see most often in your supermarket, but there are numerous varieties such as the longer thin Japanese or Asian eggplants and smaller egg-shaped and variegated varieties as well. Our friend "Evil David" often brings eggplant dishes for tapas night, but is only recently that I started making it myself (my husband was also not a big fan!)

Now I have to admit that I had never had an eggplant until about 10 years ago, and I didn't like it then. It seemed bitter and not very appealing. However , a simple technique in the preparation of your eggplant can make it into a delicious meal. If you are new to eggplant, you need a gentle introduction with a dish like eggplant parmesan, cause after all who doesn't love something with tomato sauce and cheese. Then you can work up to classics like baba ghanoush (an hummus-like eggplant dip) or imam bayaldi (a stuffed eggplant).

So what is the secret? If you are slicing eggplant for use in a dish like eggplant parmesan, set the slices in a colander,salt generously and let sit for at least 30 minutes. Before using the eggplant, rinse very well to remove salt and cook as directed- I swear it makes eggplant that is delicious and rich without the bitterness.

Ready to dive in yet? Try this recipe. It is the easiest and healthiest eggplant parmesan you'll ever have. It takes You can have dinner on the table in less than an hour, and it will change your mind about eggplant. I promise it won't make you crazy, and who knows, maybe you'll get lucky!

Deb's Aphrod-EASY-ac Eggplant Parmesan

2 medium globe eggplants cut into one inch slices

2 cups homemade or good quality jarred spaghetti sauce

2 cups grated mozarella cheese or thickly cut mozzarella slices (1 per eggplant slice)

Pam or other oil cooking spray

2 tbsp olive oil

After you have sliced the eggplant, place in colander and salt generously. Let stand for about 30 minutes, then rinse well. Spray baking sheet with Pam and lay eggplant slices in a single layer on the sheet. Brush with olive oil. Broil for about 3-5 minutes per side until just browned. Remove and set oven to 350 degrees. Cover the top of each eggplant slice with a thick layer of sauce and top with cheese. Bake about 20 minutes until cheese is bubbly. Serve with a salad and some ciabatta bread and consider yourself converted! Serves 4 as a main dish.

Elcerdo, Changkat Bukit Bintang

SL was down in KL for work, which was pretty rare..so we decided to go for a good dinner to wrap up the hectic week.

And when SL asked for my suggestion, well, you can be assured that it wont be vegetarian! :p Some porcine goodness? I suggested..

That was easy to decide.

We reached rather late, the restaurant was already packed with customers; boisterous crowd, loud laughters, random clappings to the breaking of plates everytime a suckling pig was served..warm welcome indeed..

Had some chef complimentary soup which was served at every table..Some sort of bean and pork sausages soup. Creamy and tasty..

Though the Rock Melon and air dried ham combo appetizer is very popular there, we decided to have another appetizer recommended by the waitress..

We had Boquerones The bacons were stuffed with white wine marinated anchovies and fried in olive oil. This was absolutely scrumptious; the bacon was crunchy and the delicately flavoured anchovies complements beautifully...I couldnt ask for more. The salad and onion rings were good, but the bacon rolls were definitely the star..

Next was the Pork Belly Grilled on Lava Stone

I have always loved pork belly meat texture..And Elcerdo did a wonderful job in this. The pork belly was grilled to perfection; slightly charred and smoky on the outside, while the meat was juicy and springy. Loved the fatty bits that gives the pork belly steak a more refined texture. Served with cajun rice and BBQ sauce, this was breathtaking. Sharing this is recommended, else it just gets a bit too sinful..heh

The Marinated Pork Shoulder steak was equally delicious. The pork texture was definitely different from the pork belly; coarser and more chewy. Marinated with paprika, herbs, garlic and onions, each slice of pork was lovely. And those bonito flakes look-a-likes? Are actually fried leeks, in which the manager explained, had high source of fibre to balance out the very meaty meal. Goes well with the bacon mash and salad too..

The manager apologised when the second main was served; she mentioned that the server was new..we would have enjoyed the porky mains better if we had the pork steak before the pork belly; it's was gross injustice to the pork steak. We assured her that we enjoyed both mains; though it was not served in her preferred order.. :D

The desserts looks tempting, sad that we were too stuffed to have it..

Total bill was RM141. Good time, great company and fantastic food (not forgetting the excellent service)..i will be back soon :)

Elcerdo is located at 43&45 Changkat Bukit Bintang, 50200, KL. Tel: 03-2145 0511. Do make reservations especially on fridays and weekends.

Hampton Roads-- Where's the Beef?

If you live within driving distance of Williamsburg,VA and you have a great recipe using Certified Angus Beef, have I got a contest for you! In conjunction with the Michelob ULTRA Open, The Junior League and Certified Angus Beef brand is sponsoring a recipe contest with the prize of $50 worth of Certified Angus Beef each month for a year. How do I know about this opportunity? I have been asked to be part of a panel of judges headed by Certified Angus Beef corporate chef Scott Popovic, who will prepare the winning recipe at a luncheon at the Kingsmill resort!

So when I got the invitation, I did a little research about Certified Angus Beef and I learned a lot. While I know the basics about beef, how it is graded and what to look for in a good piece of beef, I really didn't know what was special about Certified Angus Beef. Particularly today, when consumers are looking for meat that is not only delicious but healthy, I was pleased to find out that Certified Angus Beef offers a line of Natural beef . They use a "never, never, never" (clever, huh?) policy, where animals are never given hormones other growth enhancers, never given antibiotics, and never given anything other than natural foods and forage. You can check out their site for more information, and some great recipes. And if you are in the Hampton Roads area or its surrounds, check out the contest rules at http://www.dailypress.com/features/dp-%20now_beefcontestmar14,0,1009724.storyand brush off your best beef recipes. Who knows? Maybe I will get to taste one of your recipes!

In the news!

A newspaper version of our off-season beach getaway appeared in my local paper, the Daily Press. Check it out here http://www.dailypress.com/travel/dp-life-beachfood,0,5563621.htmlstory. In the print version this was over 1/2 page with color pictures- a feature in the travel section. I can't help it... it is exciting to see your words in print!

Sakae Sushi, Bangsar Village II

When it comes to japanese "fast food" in Klang Valley, first thing that I could think of would always be the sushis that's served on the revolving belt (the long gone Moss burger aside)..

Just find a seat and start eating..

And years back, Sushi King and Genki Sushi tops the list, securing their group of fans in this arena. Then came Sakae and the modern mode of ordering sushi (by a click of the mouse)..and cheaper too. I tried Sakae when the first branch opened its doors at The Curve 2 years ago (or was it 3 years back?).
With the reasonable pricing and quick service, this branch is usually crowded.

So now, for a quick sushi bite, I'll pop over to Sakae, my usual branch is at Bangsar Village II as I find the food there fresher..

Had some sashimi (RM5.90).

One word: fresh

Unagi Maki~Unagi with salmon skin roll (RM5.90)

Generous serving, though I prefer thicker salmon skin..Pretty good nonetheless.

Hanamak (RM5.90), one of my fave..It was a rather small portion that day though. Usually it looks like roses..today..we got..erm, rose buds instead..haha. Too much mayo too.
Some handrolls (ranging from RM1.90- RM3.90)
Ebikko(RM3.90)..pretty yummy though it would have better textured with a less soggy seaweed.
Kakiage (RM1.90) Something unhealthy but totally addictive to munch on.

Edamame (RM3.90)Came unsalted, just the way I like it :)
Spicy tuna

I have this for another spicy kick (other than wasabe..)

Lily wanted to try other stuff on the menu (yeah, we tend to order some must haves that never skewed.)..hence we took the plunge and order..

Potat Salad.

Bad. Tasteless. Dry.

Enoki Niku maki: Some pan fried beef-mushroom roll..

This was definitely Not what we saw in the menu..It should be without the sweet sour sauce.The sauce was rather coagulated..very starchy and clung on to the meat. Too salty. I dont like this at all.

Other orders that I normally have are Itako, fried tofu, soft shell crabs and hotate which are all pretty good and fresh.

You can have a dose of Sakae at The Curve, Bangsar Village II, Subang Parade and Queensbay Mall (PG).

Beach Birthday Part 2- Family, food and fun!

What can you do with your family at the beach in January? Well, first and foremost, you can wake up every day with a view like this. Can you imagine anything more relaxing? Even though it was cold, Gavin and I braved the beach each morning, walking for miles without seeing anyone. It was like having your own private beach resort. Our rental house, besides being beautiful (see for yourself, right), was incredibly well-equipped (I can't say enough about Kitty Hawk Rentals, they were incredible).

Once we were settled in, and had gotten some lunch at the Beach Road Grill, which was right next door, it was time to explore. There were plenty of bedrooms so that everyone could spread out. The first floor had a hot tub(there will be no hot tub pictures posted here, though we really enjoyed it!) and a rec room with both a foosball and ping pong table. The kids started a foosball tournament while I put food away, and started birthday dinner. Gavin's brother and his wife (who gave us the referral for Kitty Hawk Rentals) joined us and we began by making a batch of sangria (a favorite of adult Dowds) while Gavin (still a bit shell-shocked from finding out he was in for four days at the beach instead of just a meal!) and his brother John headed out on the deck to talk politics.

Gavin has been on a Mexican food kick since we began eating at La Cocina del Sol in Crozet (this had been so much of a joke that Colleen got him a sombrero and pinata as a Christmas gift!), and so I searched for something new to make with a Mexican twist. I selected a delicious stew that I adapted from a recipe I found on Food Network that was served over a bed of mashed chipotle sweet potatoes. Molly made one of her famous salads, and in lieu of traditional birthday cake, I made one of the birthday boy's favorites, Boston Cream Pie (Bridget, Molly and Colleen with Dad).

What else do you eat at the beach in January? Seafood, of course. We made a big pot of clam chowder our second night, a perfect choice with a cold wind blowing outside. Our last dinner was a seafood feast with Katie's stuffed mussels, steamed shrimp and crab legs.

It was a wonderful trip, and one we will never forget, mainly because of the quality time we had together, making meals, playing Spoons, Wii bowling tournaments,and just being together without the pressures of work and school. It was a great birthday gift for my husband that was a treat for our whole family! We can't wait to do it again, only this time we hope to have all the Dowds together!

Things we loved about being at the beach in winter:

No crowds (Our only competition for the beach at left)

No sunburn

The great coffeemaker that dispensed one cup at a time

Everyone was so glad to see us and service was extraordinary whether it was the souvenir shop, or the grocery store. They were just thrilled to have customers.

Foosball- it was a big hit! (see Andrew and Molly in a no-holds-barred match)

The birthday hat that our neighbor Rene made and the girls stayed up all night decorating (see it right, Gavin said he'd kill me if I posted the picture of him wearing it!)

Playing Murder and Sardines, parlor games our neighbor Rene taught us, at night in the three-level house. Murder is a game where someone commits a murder and a predetermined investigator (we use playing cards to determine the murderer, investigator, and back-up investigator) asks questions to determine who was the culprit. Sardines is a game where one person hides and then everyone goes looking for them. When you find them you stay in the place they are, trying to stay quiet until you have a huge giggling crowd in the bathtub, or in a closet. Both of these games are played in the dark, and they are guaranteed to get everyone laughing!

The mexican stew we had for the birthday dinner- it was so outstanding we have made it twice since then.

Mexican Stew with Chipotle Mashed Sweet Potatoes (inspired by recipe on Food Network )

1/3 cup all-purpose flour

1 tablespoon unsweetened cocoa

1 tablespoon ground chipotle chili pepper (or to taste- this proportion makes a medium to hot spicy dish)

2 pounds beef or bison for stew, cut into 1 to 1 1/2-inch pieces*

1 tablespoons butter and 1 tablespoon cooking oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 cups chopped red, yellow and green bell pepper (any combination is fine)

1 (14 1/2-ounce) can diced tomatoes, undrained

1 1/2 cups ready-to-serve beef broth

1 teaspoon minced chipotle pepper in adobo sauce

1 teaspoon adobo sauce from chipotle peppers

Chipotle Sweet Potatoes: 2 pounds sweet potatoes, peeled, cut into 1 1/2 to 2-inch pieces

1 to 2 tablespoons butter, optional

1 teaspoon minced chipotle pepper in adobo sauce

1 teaspoon adobo sauce from chipotle peppers

1/2 teaspoon salt

1/2 teaspoon ground chipotle chile pepper

Combine flour, cocoa and chile powder a large Ziploc bag. Add beef and toss to coat evenly with flour mixture. Remove meat and reserve any excess flour mixture. Heat butter and oil in dutch oven over medium heat until hot. Brown meat in small batches and remove from pot, setting aside until all meat is browned. Season meat with salt and black pepper.

Add bell peppers to the dutch oven and cook for about 3 minutes, stirring occasionally. Stir in tomatoes, broth, chipotle pepper, adobo sauce and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat, cover tightly and simmer 1 3/4 to 2 1/4 hours or until beef is fork-tender.

Meanwhile prepare Chipotle Sweet Potatoes:
Place sweet potatoes in large saucepan; cover with water. Bring to a boil; cook 12 to 15 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Return potatoes and reserved cooking liquid to saucepan; add butter, if desired, chipotle pepper, adobo sauce, salt and chile pepper. Mash potatoes until just blended and slightly chunky. Serve stew over sweet potatoes.

*Tip: When you buy stew beef or bison, it is often from less tender cuts. Toss it with unseasoned meat tenderizer (about 1 tsp per pound) before freezing. The meat will then tenderize as it is defrosting and result in a more succulent stew.

Dowd Family "Legal in Virginia" Sangria

Here in Virginia, many of us recently found out that Sangria, usually made with a combination of wine, brandy and triple sec is actually banned beause of a 75-year old law that prohibits the pre-mixture of wine with distilled spirits. Well, we have been making a simple sangria for years that is legal even here in Virginia, and it is a favorite with family and friends. While it can be consumed straight, I like to mix it half and half with dry ginger ale for a light spritzer-type drink that is great with everything!

1 bottle "fruit-forward" red wine (Shiraz is our favorite)

1/2 cup sugar

4 cups assorted fruit (sliced citrus, apples,plums, strawberries and red grapes cut in half are a great combination)

Mix wine and sugar together in a large pitcher and add fruit. Let sit in fridge for at least 4 hours (overnight is best). Serve cold.

Note: In the summer you can make a white version using a riesling, 1/4 cup sugar, and summer fruits like peaches, melons and white grapes with some citrus that is outstanding with grilled and barbecued foods!

For best results, serve with a healthy serving of the sunset, below.