DallasEats in the Locker Room: Denied

Just recieved this from the Mavericks PR person:

We are only credentialing sports bloggers. Although I appreciate your interest in the team, we are unable to credential you at this time. Thanks.

I guess we'll never know if Josh Howard prefers Freebirds or Chipotle. Sigh.

DallasEats: Coming to you from the Mavs locker room?

In case any of you don't read Blog Maverick as religiously as I do, check out Mark Cuban's latest display of greatness in the face of the NBA's sorry-ness. Oh, how I love him. I submitted a post to see if DallasEats could get into the locker room to find out the Mavs favorite restaurants and recipes, so maybe my unique spin (and the fact that I am a true MFFL) will get us in there. Stay tuned...

Click here to read Mark's blog:
http://www.blogmaverick.com/2008/03/29/bloggers-in-the-locker-room-its-the-pros-vs-the-joes

Click here to read my desperate pleadings (I'm number 84):

http://www.blogmaverick.com/2008/03/29/bloggers-in-the-locker-room-its-the-pros-vs-the-joes/5#comments

Food Find: Chaat Cafe's Chicken Wraps

18101 Preston Road
Dallas, TX 75252
Phone: 972-713-0003

I have driven past Chaat Cafe, which is at the corner of Preston and Frankfort in Plano, probably 100 times before I finally tried it. Holy smokes am I glad I did. During my first visit just a couple of weeks ago, a new food obsession was born. Their chicken wraps, particularly the Desi Chicken Wraps, are heaven on earth.

First of all, the chicken isn't just wrapped in your standard cold, hard tortilla. At Chaat Cafe, they are wrapped in warm pieces of fresh naan bread. For those of you unfamiliar with naan, it's kind of a middle eastern cross between a tortilla and a pita, only fluffier. That's probably a horrible explanation, but the bottom line is--naan is freakin' delicious.

The Desi is stuffed with tandoori chicken, which is chicken that's been marinated with yogurt and spices then cooked in a clay oven, and also cucumber, tomatoes, onions, cilantro, and green chilis. It is served with a mint chutney and a tamarind chutney. I especially liked the sweet/spicy combination of the tamarind chutney, but both are delicious. All of the ingredients are fresh, and they all work together perfectly. The chicken is spicy, the naan is soft, the veggies are crunchy and the sauces add just the right amount of punch.

I suggest that you run, not walk, to either the Plano location or the Irving location (sounds like it's in Las Conlinas somewhere) to try these gifts from above. You won't regret it.

J.R.-Wiches: Ooey, Gooey Party Treats

"So tangy and delish. I could see them becoming an addiction!" - F.P.

"They're slap your grandma for seconds good." - Jeremy

DallasEats was recently introduced to the greatness of J.R.-Wiches. These little beauties arrived at a small gathering in the most unassuming way (think hot celeb in ball cap and dark glasses...except with pyrex and tin foil), but soon our mouths were watering as the house was filled with the scents of melting cheese and browning butter. They emerged from the oven so golden, so tempting, that many of us risked a wicked case of pizza burn just to get to that first taste of heaven. Our courage was rewarded with what may be one of the all-time great party snacks.

J.R., a regular DallasEats blog reader, and the man behind the "Wich", has offered his recipe for these marinated, baked goodies, and we will forever remain in his debt. They're ooey, they're gooey, they're totally unique and completely delicious. Behold: J.R.-Wiches

J.R.-Wiches

1 package King's Hawaiian sweet dinner rolls

thin-sliced deli turkey

sliced Havarti cheese (with or without dill)

marinade:

1 stick butter, melted

2 teaspoons dijon mustard

generous splash of Worcestershire Sauce

1 tbsp. poppy seeds

Make sandwiches by splitting each Hawaiian roll and generously filling with turkey and cheese. Arrange sandwiches in an oven-proof casserole dish. Combine marinade ingredients and pour over sandwiches. Cover and refridgerate overnight. To bake: Preheat oven to 350-degrees and bake until bread is browned and cheese is melted (time varies). You may also choose to briefly broil the sandwiches after they are baked for increased crispness and browning.

Fish: Weekly, Monthy or Never at All?

The following lists are from this month's RealSimple magazine. What a great resource!

With all the press lately about farmed fish vs. wild, mercury contamination, etc., it's nice to have a comprehensive list of which fish are cool to eat, and how often it's safe to eat them. The info below was compiled by a marine scientist based on mercury contamination levels and the method by which the fish were caught or farmed. I have condensed the first lists based upon what is most common to us here in Dallas, however I have transcribed the "Try to Avoid" list in its entirety. All info can be found at www.realsimple.com/fishguide

This is a subject that I've written about in the past, both here on the blog and in the newspaper. It's becoming more and more important to pay attention to this subject - both for our health and for the sake of the environment.

Safe to eat Twice a Week:

Catfish (U.S.), Clams (farmed), Dungeoness and Stone Crab, Mussels (farmed), Salmon (wild Alaskan), Bay Scallops (farmed), Shrimp (U.S. farmed), Striped Bass (farmed), Tilapia (U.S.), Rainbow Trout (farmed)

Once a Week:

Halibut (Pacific), Tuna - Albacore white, canned or fresh (U.S. or Canada)*

Once a Month:

Catfish (Vietnam), Clams (wild), Cod (Pacific), Blue Crab*, King Crab (U.S.), Snow Crab, Flounder and Sole (Pacific), Lobster (American/Maine), Mahimahi, Salmon (wild CA, OR, WA), Sea Scallops (New England or Canada), Shrimp - Northern (U.S. or Canada), Shrimp (wild U.S.), Squid, Swordfish (U.S.)*, Tilapia (Latin America), Tuna - albacore white canned (imported)*, Tuna - light canned, Yellowfin Tuna or Ahi (U.S.)*

Try to Avoid:

Caviar (Imported wild), Chilean Sea Bass*, Cod (Atlantic), King Crab (Imported), Crawfish (China), Flounder and Sole (Atlantic), Grouper*, Haddock, Halibut (Atlantic), Monkfish, Orange Roughy*, Rockfish (Pacific), Salmon (farmed or Atlantic), Shark*, Shrimp and Prawns (imported), Skate, Red Snapper, Swordfish (imported)*, Tilapia (Asia), Bluefin Tuna*, Yellowfin Tuna or Ahi (imported)*

*Because this fish is high in mercury or other contiminants, those who are pregnant, nursing, of child-bearing age or feeding young children should avoid it entirely. (RealSimple Magazine)