New eatery opens downtown
It's been open only four weeks, but Carlos & Company, a new breakfast-lunch spot at 2 N. Charles St., seems to have been discovered. Tucked into the refurbished B&O; Building, the restaurant serves pasta and pizza, soups, turkey, sandwiches, salads and frozen yogurt from 7 a.m. to 4 p.m. Monday through Friday.
There are four lines, so filling orders is swift, and there are comfortable tables upstairs and down. There are seven full-meal salads, including Nicoise, a spinach and Caesar, and all are prepared, dressed and tossed right before your eyes. Portions are generous, and everything seemed perfectly fresh. Prices range from $4.39 for baked lasagna to $3.95 for a corned beef special with cole slaw and Russian dressing to $4.90 for the Nicoise salad (tuna, pasta, mixed olives, tomato egg and choice of dressing. Carlos & Company, which began with two locations in Philadelphia, also offers carryout and catering. The phone number is (410) 234-2604.
Folks in Miami are the most free-spending when it comes to dining out. With an average household of 2.6 people and an average household income of $32,397, Miamians spend $2,565 per household per year on restaurant and other food-service meals, according to a report by the National Restaurant Association, a trade group based in Washington. Households in metropolitan Baltimore average 2.5 people with an average income of $37,786 and spend $1,908 per household. Households in Washington average 2.4 people with an average income of $45,336 and spend $2,275. The report was based on an analysis of Consumer Expenditure Surveys from the U.S. Bureau of Labor Statistics for 1989-1990.
A winning way with spices
Roots in Louisiana-style cooking paid off for three of the top winners in McCormick & Co.'s 1992 "Spice Up Your Life" recipe contest. Janat Davis of Milwaukee, Wis., credits her "Louisiana roots and what I know about Creole cooking" for her grand-prize-winning recipe for smoked turkey and black-eyed peas. The winning recipe is worth $10,000. First place in the appetizer category was won by Bonnie Bart, of New Orleans. She won $1,000 for her recipe for Oriental chicken bites. First prize in the main dish category, also $1,000, went to Mary King of PTC Guymon, Okla., for her recipe for Cajun meat loaf with fresh salsa. For a booklet with all the winners, call McCormick/Schilling at (800) 632-5847.
* Here is Ms. Davis' recipe.
Smoked turkey and black-eyed peas Serves six.
2 16-ounce cans black-eyed peas
1 14 1/2 -ounce can stewed tomatoes, broken up
1 medium onion, sliced
2 teaspoons Season-All Seasoned Salt
1 1/2 teaspoon basil leaves
1/2 teaspoon oregano
1/2 teaspoon thyme leaves
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper (cayenne)
3 pounds smoked turkey drumsticks
cooked white rice
Combine first nine ingredients in a 6-quart stock pot. Add smoked turkey. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Uncover and simmer 30 minutes. Remove turkey drumsticks and slice meat from bones. Stir turkey meat back into pea mixture and serve over rice.
There's still time to enter a recipe contest sponsored by Sun World, the California company that has produced more than forty patented produce items, including DiVine Ripe tomatoes, and Sun World Seedless watermelon. The contest challenges home chefs to devise original recipes using Sun World's Le Rouge Royale sweet red peppers. Recipes must be submitted by Sept. 30, 1992, and will be judged, Sun World says, on creativity, presentation, use of pepper as a main ingredient, and the nutritional characteristics of the complete dish.
Part of the prizes awarded will be vouchers for Sun World products, to be given to the winner's affiliated educational institution or food service operation, or to the winner's favorite charity. First place prize is $2,000 cash, a $500 Sun World product voucher, and an all-expense-paid 3-day trip to Southern California (including half a day at Sun World facilities). Second place is $1,000 cash and a $250 product voucher; third prize is $500 and a $100 voucher. Winners will be announced January 15, 1993.
Contest entry forms with rules can be obtained by writing Sun World International, "Royale" Recipe Contest, P.O. Box 1028, Coachella, Calif. 92236, or by calling (619) 398-9600.
A catalog for foodies
Culinary curiosities and hard to find items are the special province of a new catalog called Foodways, put out by W. J. Clark of Chicago. Among the "unique and special foods" featured are Woodland Pantry wild mushrooms ($9.25 for 0.87 ounces of dried porcini, for instance, or $6 for a 4.75 ounces of morel pate); Po River Valley risotto kits (Milanese with saffron, $4); and Summer Garden salad dressings (sweet pepper-basil, tarragon-honey mustard, herbs and Romano and poppy seed; $3.25 for 12 ounces). The slim catalog has clever illustrations, rather than photos, of the products, and includes tips and recipes. For a copy of the catalog, send $1 (refundable on the first order) to W. J. Clark & Co., 5400 Roosevelt Road, Chicago, Ill. 60650. Or call (800) 229-0900 for more information.