Levy Restaurants

Mambo Sauce

Posted

“Stadium eating: can the food inside Verizon Center compete with the food around it?”

Chef Kevin Holler

Washington City Paper’s food blog Young and Hungry sure thinks so!  Executive Chef Kevin Holler is bringing his A-game to Wizards fans, making the arena more like a restaurant than your average sports venue.   Using a huge variety of ingredients from local farms and bakeries, incorporating regional dishes like crab cakes and Washington D.C.’s signature Mambo Sauce, and even creating a daily menu and chef’s table at the popular Acela Club restaurant, Chef Holler will make your taste buds want to… well… “holler”.

Mambo Sauce
1/4 cup tomato paste
1/2 cup white vinegar, distilled
1/2 cup pineapple juice
1/2 cup granulated sugar
2 teaspoons soy sauce
1/2 teaspoon ginger powder
Hot sauce, to taste

Mix all ingredients in a pot and bring to a simmer (do not boil).  Let sauce simmer for 20 minutes and taste for seasoning and preferred heatness.  Sauce works well on chicken wings, french fries, sandwiches and fried rice.  May be frozen for later use.

All Natural Chicken Salad

Posted

How are those New Year’s resolutions treating you?  Personally, we’re fighting the urge to have a lunch meeting with a cheeseburger.  Thankfully, American Airlines Center’s Chef Johnny Blackerby is saving the day with a Maverick’s fan favorite that will make the perfect healthy lunch option – All Natural Chicken Salad.  Chefs tip - this salad is amazing on it's own, but also fantastic in a lettuce wrap or on a whole wheat bun!

BIG flavor, small calorie count.  Apparently everything isn’t bigger in Dallas!

Chicken Salad

All Natural Chicken Salad
1.5 pounds chicken breast, grilled and julienned
2 cups celery, diced
1.5 cup red grapes, cut in half
1 cup almond slivers, toasted
2 heads bibb lettuce, washed and dried
2 cups poppy seed dressing
½ cup scallion, sliced for garnish

Preheat grill to high or 375°. Season chicken breast with salt and black pepper. Place chicken on grill and let sear on both sides for 3 to 4 minutes. Turn heat to low and cook chicken breast completely thru or to 165°. Remove from grill. Once cool, slice breast in half and then julienne.

In a large mixing bowl combine chicken, celery, grapes, almonds and dressing.  Lightly toss ingredients until mixed well. Cover and let sit in the refrigerator for 15 minutes to let flavors come together.

Meanwhile, prepare a large serving bowl by lining one side with Bibb lettuce leafs.  Add chilled chicken salad to your serving bowl and garnish with your scallion.  Serves 8-10.

Poppy Seed Dressing
2 cups cider vinegar
4 tablespoons white vinegar
8 teaspoons dijon mustard
2 cups sugar or agave nectar
2 medium yellow onion, grated with juice reserved
1 cups onions juice
 3 cups canola oil
1/2 cup poppy seeds

Combine all ingredients except oil and shredded onion into a blender. Turn blender on medium and slowly add all your oil to mix. Stir in grated onion and place in refrigerator for 30 minutes until flavors come together.

 

Charred Carrots - Bar Toma

Posted

Happy New Year!  As we look back on 2012 fondly, we find that a lot of our favorite memories involve Bar Toma pizza.  A LOT.  Apparently Esquire’s do too - they just named Bar Toma the Best New Pizzeria in the country!!

But pizza isn’t the only awesome thing on the menu at Bar Toma.  In fact, to help kick off some resolutions in 2013,  we sharing the recipe for Bar Toma’s impossibly delicious – and healthy – charred carrots!

Charred Carrots

Bar Toma’s Charred Carrots
6 large carrots
4 tablespoons extra virgin olive oil
Sea salt
6 ounces fresh goat cheese
1 ounce almonds, toasted
1 tablespoon chopped parsley
1 tablespoon fresh lemon juice
3 tablespoons Essenza Balsamic vinegar

Cut each carrot in half crosswise. Then carefully cut each of those halves into 3 planks each.
Heat a large non-stick sauté pan over medium-high heat.

In a large bowl, coat the carrots with 1 tablespoon olive oil and a generous pinch of salt. Place the carrots in the heated pan and cook until well-charred and cooked through. The carrots will be al dente.

Place the charred carrots in a large bowl. Add the remaining 3 tablespoons olive oil, lemon juice and parsley. Mix well to coat the carrots. Divide the carrots equally among 4 plates and garnish each with the goat cheese and almonds. Sprinkle each plate with Essenza balsamic. Serve immediately.  Serves 4.

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