Going Out

Recipes

Hideout 125's Lamb Pasta

Serves 2

6 ounces shredded braised lamb (find the recipe on fortwaynemonthly.com)
3 cups cooked pasta (gemelli or cavatelli preferred)
½ cup wild mushrooms
1 cup reserved cooking liquid from the braised lamb
½ cup butternut squash, medium diced
½ cup julienned red onion
2 tablespoons fresh mint chiffonade
¼ cup crumbled feta
2 tablespoons olive oil
3 tablespoons mascarpone
Salt and pepper to taste

A Taste

At the Hideout

Food, drink and hospitality — no secrecy needed

By Connie Haas Zuber

We're all hiding out together at Hideout 125.

Recipes

Black Canyon's Pork Rack

Serves 4

8 bone pork rack 
1/3 cup melted butter

Seasoning
2 tablespoons kosher salt
1 tablespoons black pepper
1 teaspoons cinnamon 

Pork Brine
8 bone pork rack
1 gallon water
5 cloves of peeled garlic roughly chopped
1/3 cup brown sugar
1/4 cup Kosher salt
3 bay leaves

A Taste

High-end dream

Black Canyon offers a new northwest dining option

By Bonnie Blackburn

A decade-long partnership in one restaurant led to the founding of two men's dreams of an upscale restaurant on the city's northwest side. The result? Black Canyon.

Recipes

TW Fable's Cali Cobb Salad

Serves 4

20 cups leaf romaine lettuce, torn
1½ cups bleu cheese dressing
2 cups halved grape tomatoes
2 cups diced red onion
4 boiled eggs, chopped
2 avocados, sliced into bite-sized pieces
12 slices cooked bacon, crumbled
1 cup bleu cheese crumbles

A Taste

A welcoming story

With fine Midwest food

By Bonnie Blackburn

The drive to Bluffton is not only pretty and easy, it's rewarding with farm-to-fork dining at TW Fable.

Recipes

Mockingbird Kitchens' Kale Pesto

Makes 6-8 cups

4 cups blanched kale
½ cup roasted garlic
1 cup Parmesan cheese (shredded)
1 cup sliced almonds
1 tablespoon Kosher salt
2 teaspoon black pepper
1 cup vegetable oil
1 cup olive oil

A Taste

Letting the ingredients shine

Simplicity works for Mockingbird Kitchens

By Bonnie Blackburn

Jim and Zoe Martin's Mockingbird Kitchens takes a fresh look at local ingredients.

Recipes

Vietnamese Spring Rolls

Makes 4 rolls

4 sheets rice paper
½ cucumber, sliced into matchsticks
3 cups shredded iceberg lettuce
1 cup shredded pickled carrots and daikon
1 avocado, sliced thinly
4 tablespoons shredded basil leaves
1 cup vegan mix or cooked shrimp or shredded meat of choice
1 cup hoisin sauce
4 tablespoons peanut butter

A Taste

New and authentic

Banh Mi Barista offers bubble teas, pho and more

By Bonnie Blackburn

Banh Mi Barista's bubble teas are a hit, and its food makes it a delicious destination.

Recipes

Roast Pork with Braised Red Cabbage and Sauerkraut

Serves 4-8

1 pork butt roast
1 can sauerkraut
1 small red cabbage, shredded
1 carrot, grated
1 small onion, grated
Salt to taste
Pepper to taste
1 tablespoon sugar
2 tablespoons apple cider vinegar
1 tablespoon cumin seeds

A Taste

Perfectly at home

with delicious food at Das Schnitzelhaus

By Connie Haas Zuber

Das Schnitzelhaus offers hearty helpings of German cuisine.

Recipes

Queen of Sheba’s Lamb Tibs

Serves 2

1 tomato, chopped
1 tablespoon peanut oil
2 tablespoons clarified butter
1 inch fresh ginger, peeled and crushed
3 cloves garlic, crushed
½ pound cubed lamb
½ red onion, chopped
½ red or yellow pepper, diced or cut in strips
1 jalapeño chili, seeded and minced

A Taste

Coffee, ginger, garlic

At the heart of Queen of Sheba

By Bonnie Blackburn

The coffee ceremony and the authentic recipes at Queen of Sheba Restaurant provide a taste of Ethiopia.

Recipes

Main Street Bistro Crab Cakes

Serves 4

Crab Cakes

½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Old Bay seasoning
1 tablespoon Worcestershire sauce
2 teaspoons Franks Red Hot Sauce
1 pound lump crab meat (12 cans)
20 Ritz crackers, crushed
¼ cup Panko bread crumbs

Chipotle Remoulade

1 cup mayonnaise
2 tablespoons fresh cilantro
2 tablespoons fresh lime juice
1 chipotle chilies from adobo canned chilies
½ roasted red pepper
salt and pepper to taste