We asked three Falls Church restaurants to share one of their signature dish recipes with News-Press readers. Now you can whip up these Little City favorites in your very own kitchen!
Clare & Don’s Holy Mackerel Dip
Clare & Don’s Beach Shack, 130 N. Washington St. • 703-532-9283 • clareanddons.com
Ingredients:
• 8 ounces cream cheese
• 4 ounces smoked mackerel
• 1/2 sweet onion
• 1 red bell pepper
• 2 ounces of your favorite hot sauce
Directions:
1. Soften cream cheese.
2. Mix onion, pepper and mackerel in food processor.
3. Remove mixture from processor.
4. Using your hands, mix softened cream cheese, hot sauce, vegetables and mackarel until blended.
5. Enjoy with your favorite crackers or fresh vegetables!
Mad Fox’s Bulgogi Lamb Tacos
Mad Fox Brewing Company, 444 W. Broad St. • 703-942-6840 • madfoxbrewing.com
Ingredients (yields eight 6-inch tacos):
For Bulgogi Marinated Lamb:
• 1 lb. lamb shoulder or leg, thinly sliced
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1/2 yellow onion, thinly sliced
• 2 green onions, chopped
• 1 tbsp fresh ginger, minced
• 2 tbsp sesame seeds
• 1 tbsp sugar
• 1-2 tbsp sambal oelek
• 3 cloves of garlic, minced
For the Tacos:
• 8 flour or corn tortillas
• 1 batch of bulgogi lamb
• 2 cups kimchi cabbage, chopped
• 1 cup cucumber, peeled and diced
• 1 cup carrot, shredded
• Sour cream to taste
• Sriracha sauce to taste
Directions:
For Bulgogi Marinated Lamb:
1. Combine all ingredients and marinate. Refrigerate for at least 1 hour.
Mad Fox Chef Andrew Dixon’s note: “This can be done one day in advance.”
For the Tacos:
1. Sear lamb over medium heat to high heat in a preheated skillet, making sure there is only 1 thin layer of lamb cooked at a time.
2. Warm the tortillas.
3. Top each tortilla with an equal portion of the kimchi. Divide lamb equally and place on top of kimchi.
4. Garnish with cucumber, carrot, cilantro and Sriracha.
5. Serve tacos with your favorite side dish and a crisp, light bodied beer or white wine.
Dogwood Tavern’s Old Bay Honey Glazed Pork Ribs
Dogwood Tavern, 132 W. Broad St. • 703-237-8333 • dogwoodtavern.com
Ingredients (serves 3):
For Stewing the Pork
• 1 rack “St. Louis” style pork ribs
• 1 medium onion, peeled
• 1 medium carrot, peeled
• 2 stalks celery
• 12 cloves of garlic
• 1/2 cup Old Bay
• Water to cover
For the Honey Glaze
• 2 cups honey
• 1/3 cup Old Bay
• 6 cloves of garlic
• 1/3 cup red wine vinegar
• 1/3 cup water
• 2 sprigs of fresh thyme
Directions:
For the Ribs:
1. Cut between bones of rack, separating them to individual ribs.
2. Cut carrot, onion and celery into large chunks.
3. Place all ingredients into a large pot and cover with cold water.
4. Bring water up to a boil.
5. Skim any fat or foam that rises to the top, then reduce to a simmer.
6. Cook until tender, but not “fall-off-the-bone” tender.
Dogwood Tavern Chef Sam Adkins Note: “I like my ribs with a bit of bite to them.”
7. Take out of water, briefly rinse with cold water and let dry in refrigerator.
For the Honey Glaze:
1. Bring all ingredients to a boil. (Watch closely. Be careful it does not boil over.)
2. Turn off heat and let sit 10 minutes.
3. Strain.
To Serve:
1. Heat a large sautée pan with 2 tablespoons vegetable oil on high heat until the oil shimmers.
2. Add pork ribs.
3. Stir ribs in pan until they begin to crisp up and brown. (Watch out for popping oil.)
4. Add honey glaze and turn down heat to reduce glaze to desired consistency.
5. Enjoy!
Chef Adkin’s Note: “I like to sprinkle thinly sliced scallion greens over top of the ribs for color and flavor.”
