A little bit of Cuba can be found at Havana Road Cafe in Towson

I was recently invited to try the Cuban cuisine at Havana Road Cuban Café in Towson.  I never tried Cuban food before, so I was quite eager to agree to the review request.

I arrived a few minutes before noon to an empty eating area and a warm welcome from the hostess.  I handed her my business card and she happily replied, “Oh yes, we knew you were coming!” This sufficiently puffed up my over-inflated sense of self-importance one more notch and I chose a seat where I could get a nice view of the entire dining area during my meal.  The dark ceiling with strings of white Christmas lights was a stark contrast to the bright, hot sun of the day.  Each table was decorated with a cigar box and a vase with a single flower.

 I had the pleasure of emailing the owner and talking with the manager on the phone when scheduling my meal, but unfortunately they were out of town when I arrived and did not get the pleasure of meeting them.  However, the VP of Culinary Operations, Alan Manfredonia (Mr. Man for short), was quite friendly and happy to answer my endless questions about Cuban fare.  For instance, many menu selections came with Mojo sauce and he explained that Mojo sauce to Cubans is what Old Bay is to Marylanders: it adorns many food items in the area.  This tasty sauce is made from chopped garlic and onions mixed with olive oil, citrus juices, and various spices.  This basic concoction can be altered to fit the entrée, such as adding chopped mango to sweeten it up for a salad or adding chopped pickles for a more relish-like garnish.  At this time, a steady lunch crowd started to file in and fill up the inside and outside seating.  The place was full by time I left.

With this bit of information, I ordered the Tostones with Mojo ($4.50).  I was thinking these were going to be thin-sliced pieces of fried plantains, but the pieces were quite thick and substantial.  Mr. Man explained how they are twice fried: thick cuts of plantains are fried, then mashed flat, then refried to create a disc-inside-a-disk look then sprinkled with seasoned salt.  Not knowing any better, I broke the tostones into smaller pieces and used them to scoop small piles of the mojo.  I thought the tostones were bland, but I LOVED the mojo!  The fresh onions gave a satisfying crunch as well as a sharp flavor, and who doesn’t love fresh garlic?  The citrus juices gave a nice tang to the mix.  I can see why mojo is added to so many food items.  As I was munching away, the aforementioned friendly server asked if I’d like to try their Nali Te.  This is an iced tea made from tea, citrus juices, spices and cinnamon.  On a hot day like this, this looked like heaven in a glass!  I sipped and expected a strong citrus flavor, but the cinnamon was the prominent flavor of the drink.

Now, to the entrée.  I could have my pick of the menu and there were many tempting items, but I decided to stay true to my “Mr. Cheap” rules and picked the Classic Cuban Sandwich ($9.00).  A few summers back, I discovered the beautiful union of pork and mustard, and this sandwich boasts tender, slow-roasted pork, mustard, ham, Swiss cheese, pickles and pressed between two slices of traditional Cuban bread.  The firm crust, the gratifying crunch, the thickness of the sandwich, and the tenderness of the tasty pork makes this sandwich a must-try!  I scooped mojo with the sharper edges of the sandwich to intensify the flavor.  As I was eating, the manager explained how their mojo has actually been picked up by Whole Foods in Annapolis and they’re looking into expand into creating frozen Cuban dinners, which will be carried by Whole Foods in the Baltimore, Annapolis, DC areas.  That’s definitely something I’m going to follow up on and look into once they’re available!  Another thing I loved about this order was, instead of typical potato chips, they come with thin, crisp plantain chips.  This is a nice difference from the typical sandwich side.

After the substantial sandwich, if I wasn’t so full and the day wasn’t so hot, I would have considered a Cuban hot chocolate with fresh churros, but I just couldn’t.  Even though most entrees on the menu cash in above my cheap eats price range, this is one item that qualifies as a 'cheap eat' and it is worth it.  I am glad this was my first experience with Cuban food.



- Mr. Cheap

Phillips Seafood has a remedy for the summer heat: cold seafood selections

The heat is rising and one way shellfish lovers can beat the heat is to head to Phillips Seafood for the Cold Seafood Sampler.  I was invited to a blogger event where Ms. Classy and I met the ladies who write Girl Meets Food, Lunching in the DMV, and Johnna Knows Good Food and we sampled their cold seafood selections and I am happy to help spread the word.

Our band of bloggers were presented with a beautiful display of cold oysters, crab, lobster, and shrimp while sampling drinks from their happy hour menu.  This impressive sight is called “The Chilled Sampler” which consists a bottom layer circled with oysters with a red wine, shallot, and garlic mignonette.  The middle layer held shrimp, jumbo lump crabmeat, and tuna tartar with cocktail and mustard sauces.  All of this was topped off with a stunning Main lobster surrounded by mouth-watering king crab legs.  If you’re a fan of raw bars, this is a must have!

If you’re hankering for some clams, they offer Steamed Mojito Clams.  They’re chock full of ginger, so they will bite you back.

After we had our fill (by that I mean cleared the two plateaus) of the various cold meats, we were brought out a platter full of their crab cakes.  One thing I have to point out about these babies: almost no filler.  They definitely didn’t cut any corners with this meal.

Just when we thought we couldn’t eat anymore, they brought out the dessert plates.  On them were Key Lime Pie, Kentucky Bourbon Pie, Chocolate Lava Cake, and Black and White Chocolate Mousse Espresso.  My favorite was the Key Lime Pie and Ms. Classy expressed her preference for the Kentucky Bourbon Pie.

Will we be back?  Most definitely!  We plan to bring a couple friends with us to introduce them to some of the delicious treats we sampled today.

Review request: P.F. Chang's Home Menu

How does P.F. Chang's Home Menu rate on a Yum to Yuck scale?

So, as you may recall, I review more than restaurants.  If it’s tasty and cheap it belongs on this blog.  I was contacted by a person representing P.F. Chang’s Home Menu asking if I’d be interested in trying a variety of their flavors in exchange for an honest review.  Of course, they had my yes at free.  But as you will see, free food will not automatically buy a good review (though free food is more tempting to me than a flat out monetary bribe).  I have already unofficially reviewed the Shanghai Style Beef in a previous post so I already had some preset expectations for their other selections.  I have rated the meals by three categories: the sauces, other ingredients (noodles, veggies, etc), and the meats.  I've also included smileys to further reinforce my opinions and, well, I like smileys.


We, Ms. Classy and I, were given three coupons, each good for one P.F. Chang’s Home Menu selection.  We browsed through the freezer section of our local Giant and decided on the Orange Chicken, Sweet and Sour Chicken, and Shrimp Lo Mein.  Each dinner’s retail value is $7.99 for two alleged servings.  Obviously, this is much cheaper than heading out to your local P.F. Chang’s but as you will see, you get what you pay for.  So without further ado, here’s my in-depth critical analysis in descending order of goodness:



The sauces 

The sauces for each selection were perfect.  Strong, full flavors in the exact amount to fit the serving size.  I could really taste the combination of orange, ginger, and spices in the Orange Chicken.  The sweet and sour sauce in the Sweet and Sour Chicken ranks up there with dine-in restaurant quality.  You can really taste the sweet and the sourness of the sauce.  The sauces are what makes these meals.  If they bottled these sauces for individual sale, I would buy them like I do the Nado’s Peri-Peri sauces.

Other Ingredients 

These were mediocre at best.  The bell peppers and carrot shreds were the best at staying crisp and flavorful through the process of being injected with preservatives, frozen for who knows how long, then cooked. The chunks of pineapple in the Sweet and Sour Chicken held on to their flavor decently, but the texture was not very pleasant to mush around in my mouth.  The mushrooms, noodles, edamame, celery, and bok choy seemed to lose their flavors completely, which wasn’t immediately noticeable due to the enjoyment of the sauces that coated them.

The meats 

Now we’ve come to the thoroughly disappointing part of the P.F. Chang’s Home Menu offerings.  The chicken in the two selections were completely bland and the breading was soggy.  The shrimp was tough, which I expected when the cooking directions instructed that I cook the already precooked shrimp for nine minutes.  Again, the meats’ flavorlessness was not immediately noticeable due to the powerful flavor of the sauces.

The skinny


Did I say “yuck” and not finish any of these selections?  No.  If you’re busy and on the go, they’ll work because they’re so quick and easy to prepare and the sauces are so good that you may not notice the other shortcomings.  However, will I be purchasing any of these in the future?  No.

You have to try the Maryland Tots at Alexander's Tavern in Fells Point

Sometimes I love it when I’m wrong.  The most recent example is when I went to visit Alexander’s Tavern in Fells Point.  I solicited suggestions on the best meal in Baltimore for $10 or under and the Maryland Tots at Alexander’s Tavern was a recurring suggestion.  The online menu describes them as “tater tots smothered in our crab dip” and at an even $10, it hits the edge of my ‘cheap eats’ limit.  I took my dear sweet time coming around to this suggestion because of the description.  Sure I love crab dip, but prefer to gobble it up on small slices of fresh, warm bread instead of drizzled over some greasy tots.

An acquaintance from the dark and frozen north, Ms. Stoli, was in town for a prestigious function involving educators from over the country (read: drunken debauchery) and since I was also attending this same prestigious event, we decided to catch a bite at Alexander’s Tavern.  First off, I love the neighborhood.  Fells Point has that nice “old town” feeling that I really enjoy.  Next, Alexander’s Tavern has that down home pub atmosphere, which I also enjoyed.

We sat ourselves at the bar and looked at the happy hour snack menu.  There were an impressive amount of selections for only $3 and I was tempted by the tuna bites, but I held firm to my decision to try the Maryland Tots.

I am so glad I did.

As earlier mentioned, I was expecting to see a pile of tots with a thick, cream cheese based crab dip drizzled over top and the dip to be more creamy and less crabby.  I was wrong.  What came out was a plate of greasy, cheesy, crabby heaven.  The tots absorbed a lot of the dip, leaving impressively large pieces of crab mixed in the large potato nugget pile underneath a layer of melted cheese.  Be sure to eat these with a fork unless you bring an oil rag to sop up the slick coating from your fingers after every bite.  This makes the perfect bar food: cheap, sizable, and able to absorb plenty of alcohol in your stomach to prolong a day dedicated to drunken debauchery.  Even though the $10 tips the cheap eat scale, it’s large enough to share.

Now, if you’re a calorie counter, don’t even think about the tots.  I shudder to think about the number of smaller arteries that were clogged as a result of that dish. If you want the lighter side of pub fare, try the Mahi-Mahi Gourmet Tacos.  The blackened mahi-mahi have a kick which is countered by the coolness of the fresh greens, avocado, and salsa.  Don’t apply the sour cream if you want reduced guilt.  There are three to an order and if your stomach happens to nearly full with half an order of Maryland Tots, they keep well in the fridge and reheat wonderfully.  Ms. Stoli was also feeling the guilt of the tots and ordered a turkey burger on a croissant.  She cut me off a piece for posterity sake and I have to say, this was the juiciest turkey patty I have ever sampled.   In fact, it was so juicy that the bottom side of the croissant was saturated so I don’t know how guilt free this turkey burger was.  But, this isn’t a place you should go if you’re overly calorie conscious.

Was it worth my time and money?  Oh yeah.  Those Maryland Tots were worthy of Mama’s on the Half Shell status and those mahi-mahi tacos were a good taste of the lighter side of their selections.

-Mr. Cheap Eats

Upcomming events sponsored by Phillips Seafood

The Art of Cooking with Seafood

Cook, crack & Eat

A Series of Cooking Classes at Baltimore's

Phillips Seafood Restaurant at Harborplace

Ever wonder how to create the most incredible seafood dishes in your own kitchen? Well, wonder no more. Baltimore's Phillips Seafood Restaurant is bringing back Cook, Crack & Eat, a series of seafood cooking classes designed to help you learn the tricks of the trade. Join Chef Todd Weisz for a guaranteed afternoon of learning, laughing and lingering over a demonstration, some wine and a great meal with the chef. Here's the schedule:  

• Crabology. Saturday, March 19. What is the difference between crab claw meat and jumbo lump crab meat? Enjoy a tasting of the various grades of crab meat with a glass of wine and a demonstration on how to make your own hors d'oeuvres.
   
• Clam Bake for Two. Saturday, April 16. Learn how to shop for fresh seafood, select it and whip up an easy one-pot meal. Then, learn how to combine it all to create a clam bake that includes a whole Maine lobster, snow crab legs, shrimp, clams, mussels, potatoes and corn on the cob. We'll supply all of the tips and some of the tools you'll need. Sip on some wine and sample a clam bake with us in the restaurant before you head home prepared to share your new skills with friends and family. Yum!
   
• The Freshest Catch. Saturday, May 7. Salmon. Barramundi. Flounder. Mahi-mahi. It's all so good but how do you select it, clean it, grill it, or stuff it with crab? Learn all of this and more from one of America's most proficient seafood experts. Enjoy lunch, wine, and discuss all the intricacies of a great meal with the chef. This is no fish tale!

Cook, Crack & Eat presents a great opportunity to meet and learn from one of Baltimore's top toques. Chef Weisz's crowd-pleasing style is sure to entertain and each class will be fun, as well as educational.

Interested? The cost for one class is $50 and it includes the chef demo, wine, lunch, and a swag bag to go. All three classes are $125. Classes begin at 11:30, and space is limited, so register early.  Call the restaurant to register at 410.685.6600. Visit their website at http://www.phillipsseafood.com. Phillips Seafood is located in Baltimore's Inner Harbor, 301 Light Street, Baltimore MD 21202.

Chick-fil-A giving away free medium Waffle Potato Fries to introduce new Heinz Dip & Squeeze Ketchup Packets

As I’ve said on more than one occasion, free is the ultimate cheap eat.  In the spirit of getting something for nothing, I’d like to announce that on March 4^th, from 2pm-4pm, will be Free Fry Day.  Chick-fil-A will be giving out free medium Waffle Potato Fries in celebration of their new Heinz Dip & Squeeze Ketchup.  This offer is good at good at all locations nation wide, not just Charm City (that’s Baltimore to anyone in other states who accidentally stumbled across this site).

This is THE first packet to cater to the dippers and the squeezers out there and Chick-fil-A is the first chain to offer these little tidbits of joy nationwide.

Ketchup lovers can join the fun by posting photos of FryDay dipping and squeezing action on the Heinz Ketchup and Chick-fil-A Facebook pages:  www.facebook.com/HeinzKetchup and www.facebook.com/ChickfilA. Twitter users can follow @DipAndSqueeze and @ChickfilA and use the hashtag #FreeFryDay on FryDay, March 4 for a chance to win prizes!

Also, if you tell them that Mr Cheap Eats sent you, I guarantee they’ll respond with a confused “Who?”

Help a good cause and sample some tasty chili!

Ride For The Feast Chili Cook-Off!

 

On Sunday, February 27th, east Baltimore will be host to an exciting chili showdown - the 2011 Ride For The Feast Chili Cook-Off! The Cook-Off is organized by the Ride For The Feast, a 2-day, 140-mile bike ride that supports Moveable Feast, a nonprofit dedicated to feeding homebound Marylanders with life-threatening conditions.

 

Join a chili-loving crowd as they congregate at the Moveable Feast kitchens, located at 901 N. Milton Ave, Baltimore MD 21205. Ride for the Feast riders and volunteers will team up and compete to have the best chili at the competition! Winners will be decided by both popular opinion as well as a judging panel. The event will also feature a raffle of a fabulous (secret) prize!

 

Last year, charisma & culinary creativity were key factors in winning the crowd's approval. Hundreds of dollars were raised to benefit the Ride for the Feast. It is a great opportunity to enjoy some homemade, unique chili recipes, meet new people, and support a good cause.  Visit http://www.rideforthefeast.org and click on "Team Fundraisers" for more information about the Chili Cook-Off.

 

The Chili Cook-Off will be held on Feb. 27th from 1:00PM to 3:30PM at 901 N. Milton Ave. This event is open to the public. Tickets will be $15 at the door and include chili samples, snacks, and beverages. Raffle tickets will be sold at the door for $5 or inside for $7. Kids twelve and under are free.