March Madness eats and drinks in Bethesda Row - DC News FOX 5 DC WTTG

March Madness eats and drinks in Bethesda Row

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"March Madness" isn't just about hoops -- it's also about good eats and drinks!

Restaurants in "Bethesda Row" are competing in the "March Martini Madness" contest!

FOX 5’s Holly Morris visited for the morning's first draft picks.



Chef James Gee

Gambas al Ajillo, Sautéed shrimp with Garlic and Guindilla Pepper
5 Servings

Sautéed Shrimp:

1 pound Shrimp White 31/35 peeled and deveined, or your preferred size
¼ cup Spanish Extra Virgin Olive Oil
4 cloves of garlic, peeled
5 Arbol chiles
5 tablespoons of brandy
5 tablespoons lemon Juice
½ cup Brava sauce (Recipe Below)
Kosher salt to taste

Thinly slice the garlic cloves with a knife, mandoline or slicer and set aside. In a large skillet heat the oil over medium heat. Add the garlic and cook until it begins to fry. Add the Arbol chile and cook for 1 minute. Turn the heat up to high and add the shrimp. When the shrimp starts to change color, add the brandy, lemon juice and brava sauce and stir to combine. Remove from the heat, season with salt and serve.

Brava Sauce:

2 tablespoons Vegetable Oil
1 ounce Whole Garlic Peeled and Sliced
2 Arbol Chile
2 tablespoons Sugar
2 tablespoons Spanish Sherry Vinegar
1 tablespoon Tomato Paste
2 pounds Whole Canned Tomatoes (Pureed)
1 tablespoon Spanish Sweet Pimenton
Kosher Salt to taste

In a medium size pot over medium heat add the oil, garlic and Arbol chile and sauté slowly until they start to brown. Add the sugar and stir until it melts. Add the vinegar and tomato paste and cook for a few minutes. Pour in the tomato puree and simmer until almost dry. Add the pimenton and adjust seasoning with salt if necessary. Strain through a sieve and reserve for later use.

To Serve:
2 tablespoons chopped Parsley

Stack the shrimp into 5 shallow bowls, garnish with the parsley and serve.


Chef Robert Wiedmaier
March Madness Meat with Pesto

Rub Ingredients:
52-ounce Porterhouse steak
one half-bunch fresh thyme
one half-bunch fresh rosemary
one half-bunch fresh tarragon
3 cloves garlic, finely chopped
2 TBSP shallots, finely diced
one large lemon
1 TBSP Kosher Salt
fresh cracked black pepper

half-cup olive oil
one half-bunch of thyme, rosemary, tarragon
1 TBSP garlic, chopped
1 TBSP shallots, finely diced
juice of half lemon
Place in a Ziploc bag and marinate overnight.

Preheat oven to 375 degrees
Take a large cast iron skillet; add olive oil and heat to high. Take Porterhouse out of marinade, pat down dry (discard marinade). Take thyme, rosemary, tarragon, garlic, shallots, salt and pepper and rub into both side of meat.

Place meat in the hot skillet and sear on both sides until golden brown. Place in pre-heated oven and cook for approximately 20-25 minutes to medium rare. After cooking, pull out and let it rest for 10 minutes. With a very sharp knife, cut the meat off the bone and slice thin. Put meat slices back up on the bone for a nice presentation and drizzle with Pesto sauce or put on side in a separate dish.

Pesto Sauce:
1 bunch fresh Basil
2 TBSP toasted pine nuts
2 TBSP Parmesan cheese
4 ounces extra virgin olive oil
salt and lemon juice to taste
Put all ingredients in a blender and blend. Add salt and lemon to taste.


Randy Mosteller, Executive Chef

BBQ Wings

12 Wings with skin on
8 oz apple cider
2 oz molasses
2 oz brown sugar
2 oz dijon mustard
1t onion powder
1t garlic powder

Sauce Prep:

Cook cider, brown sugar and molasses in a sauce pan until caramelized. Mix in the other ingredients and let it cool.

Final prep:
Place hot wings in a bowl and pour in enough sauce to coat the wings
Toss the wings and sauce in the bowl

Cooking Chicken:

Method A:
Cook in the oven on 275 for 20 minutes
Finish in a fryer until crisp and golden brown

Method B:
Cook in the oven on 350 for about 30 minutes or until golden brown.



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