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Blanch the squid for 60 seconds and immediately plunge the squid into a bowl of ic water to stop the cooking process. Drain the squid and place in a nonreactive bowl or zip-lock plastic bag and marinate in the refrigerator overnight. bit at a time. Add the onion, garlic. parsley, oregano, and paprika. Squid ----- 2 pounds fresh squid, cleaned and cut into 1-inch rings 3 quarts water 2 tablespoons salt -------------------- In a large saucepan, bring about 3 quarts water and the salt poons chopped flat-leaf parsley 1 teaspoon dried oregano (preferably Greek) 1 teaspoon paprika ------------------- To make the marinade, combine the sherry, brandy, wine, lemon juice, and lime juice in a nonreactive bowl. Whisk in the olive oil a little 1 tablespoon Spanish brandy or cognac l/2 cup dry white wine 1/4 cup fresh lemon juice 2 tablespoons fresh lime juice 2 tablespoons light extra-virgin olive oil, preferably Spanish 1/4 cup chopped red onion 2 to 3 garlic cloves, minced or pressed 2 tables then let it marinate. No further cooking is required. The marinade recipe also will work as a seviche marinadfor bay scallops and as a marinade for smoked mussels or cooked shrimp. Sherry-Seviche Marinade ----------------------- 3 tablespoons dry sherryooking time. Squid sauteed longer than 2 to 3 minutes or less than 20 minutes will have the consistency of rubber bands. After 20 minutes, the squid begins to soften again, but it will have lost some of its initial flavor. The trick is to blanch the squid,MARINATED CALAMARI TAPAS ~~~~~~~~~~~~~~~~~~~~~~~~~ Seafood marinades play an important role in tapas of Spain. Ths recpe combines tender calamari (squid) in sherry, citrus, and olive oil. To achieve perfectly tender calamari, there is no middle ground in c6 .ALBACORE.GRILLd4 4,AVOCADO.TUNA4 7+BASIC.BRINE6 bout 2 lemons) -------------------- Clean the squid, salt and pepper it, and grill it VERY quickly over a very hot bed of coals. Remove it from the grill and cut the bodies into thin circles. In 4 quarts of salted, boiling water, ook pasta until al dente Grilled Mahi-Mahi with Chardonnay Marinade This marinade combines the buttery vanilla taste of chardonnay and lemon with a little heat Yo can substitute other dry white wines (or even blush wines) in this marinade. But whatever you choose, keep an extra ound) for a couple of hours. Turn chicken periodically to recoat chicken from soya in bottom of bowl/dish. Grill on BBQ until cooked. Rosalie serves the pork and chicken with steamed rice. e with satay sauce. Chicken ------- Marinade chicken pieces (legs, wings or if you prefer, breasts) in soya sauce (enough shakes to ensure it's coated) and crushed garlic (about 2 cloves per pcrunchy) salt to taste Cook in pot. Add water to desired consistency (should be fairly thick). When onions are cooked and the sauce is the correct consistency (not runn), add 1 finely chopped tomato just before serving. Slice pork into thin strips, serv. Serve with optional satay sauce (following) Satay Sauce 1/2 medium onion, chopped 1 clove garlic, minced 1 dessert spoon (approx 2 tsp.) coriander 1 tsp. cumin 1/2 tsp. anise 1 tsp. cayenne pepper 1 tsp. sugar 2 tsp. lemon juice 3 Tbsp. peanut butter (e pepper (powder) 3 Tbsp. vegetable oil 1/4 tsp. salt (or to taste) 1 tsp. lemon juice 3 tsp. brown sugar Add pork slices to mixture ensuring all surfaces of pork are coated. Allow to sit for an hour or two. Fire up the BBQ and grill the pork until cookedneless pork loin - slice thinly & pound with cleaver if required Mix the following: 1/2 small onion, grated 3 tsp. coriander (rough, seedy) 2 tsp. cumin (rough & grainy) 1/4 tsp. anise (powder) 1/2 tsp. garlic powder 3 Tbsp dark soya sauce 1/4 tsp. cayenn Rosalie Newton's Singapore BBQ Rosalie is from Singapore and a great cook. She serves the following regularly during BBQ season in Ottawa. It is very easy to make and simpldeicious. Pork ---- Use bo , about 8 to 10 minutes. Drain the pasta and put it into a large stainless steel mixing bowl. Add the butter, squid, and all the remaining ingredients. Toss well, making sure the butter is melted, and serve hot. May 27, 1992 Sheldon Belinkoff; 76177,3361bottle around for setting at the table. This marinade is excellent with pompano, yellow fin tuna, and red snapper. Chardonnay Marinade ^^^^^^^^^^^^^^^^^^^ 1/4 cup fresh lemon juice (1 to 2 lemons) 1 TBS grated lemon zest 1 cup chardonnay 1 teaspoon vanillons rice wine vinegar 2 tablespoons sesame oil l 1/2 teaspoons minced ginger Juice of 1 orange Combine all the ingredients, and mix wll. Keeps, covered and refrigerated, for up to 3 weeks. May 25, 1992 Sheldon Belinkoff; 76177,3361 ed Barbecue Sauce (recipe follows) and allow them to glaze slightly. This should take about 30 seconds be careful, as the sauce burns easily. JAPANESE-FLAVORED BARBECUE SAUCE ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1/4 cup hoisin sauce 1/4 cup ketchup 2 tablespo marinade and grill them over medium heat for about 3 minutes per side. Check for doneness by probing the meat at the juncture of thelegs. lt should be completely opaque. Just before removing the frogs' legs from the grill, brush them with Japanese-Flavorcked black pepper to taste 16 sets of small frogs' legs, 3 to 4 inches long (about 4 pounds) Combine all the marinade ingredients in a shallow baking pan. Add the frogs' legs, refrigerate covered, and let sit for 4 hours. Remove the frogs' legs from the SAKE-MARINATED GRILLED FROGS' LEGS WITH JAPANESE-FLAVORED BARBECUE SAUCE ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ For the marinade ---------------- cup sake 1/4 cup peanut oil 1 teaspoon red pepper flakes 1 teaspoon minced garlic Salt and freshly cra8 minutes, or until the fish begins to flake when tested with a fork. Yield. 4 main-course servings May 26, 1992 Sheldon Belinkoff; 7677,3361 3 to 4 more minutes, or until the fish begins to fake when tested with a fork. Brush on a little of the warmed marinade while grilling. To cook indoors, preheat the oven to 350 degrees F. Arrange the fish on a a foil-lined baking sheet and bake for 7 to e marinade. Bring the marinade to a low boil in a nonreactive saucepan or microwave the marinade on high for 3 minutes. To grill, lighly brush the grill with vegetable oil. Grill and baste the mahi-mahi for about 5 minutes. Turn the fillets and grill for ng bowl. Whisk in the oil a little at a time. Add the salt, jalapeno, and garlic. Mahi-Mahi 4 six-ounce mahi-mahi fillets Place the mahi-mahi in a nonreactive container and pour the marinade over. Refrigerate for 1 to 2 hours. Remove the mahi-mahi from tha extract 1/4 cup grapeseed oil 1/4 teaspoon kosher salt 1 tsp diced jalapeno pepper (deveined and seeded for a bit less heat) 2 garlic cloves, pessed To make the marinade, combine the lemon juice, lemon zest, vanilla, and chardonnay in a nonreactive mixi This recipe is my first contribution to this Forum, and hopefully, not my last.......I must ar those with "whoos-mouth" to be extremely careful. If you're not sure you understand "whoos-mouth", please read the name of the recipe 3 times (slow)! Re-define crosswise into 1-inch thick slices. Let guests season fish to taste with salt. Makes 6 servings. fish is browned and firm on outside but still moist and translucent 1/2-inch below the surface; cut to test (about 15 minutes). Using spatula, lift fish from grill and place it on a warm platter. Arrange cucumber mixture along side fish. To serve, cut fishseveral times. Lift fish from marinade and drain briefly (reserve marinade). Place on a well-greased grill four to eight inches abve a solid bed of hot coals. Cook, turning as needed with a wide metal spatula and basting several times with marinade, until fish and pat dry. Place fish in a close-fitting bowl or dish. Add 2/3 of the basil marinade; roll fish in marinade to coat. In another bowl, mix remaining basil marinade with cucumber. Cover fish and cucumber and refrigerate for 3 to 6 hours, turning fish boned albacore loin, skinned or unskinned 1 medium-size cucumber, peeled, seeded, and thinly sliced Salt to taste --------------------ln a food processor or blender, whirl basil, oil, vinegar, cheese, garlic, and pepper until pureed and set a side. Rinse en grill it just to the rare stage to retain its moist and meatlike texture. 3/4 cup lightly packed fresh basil leaves 2/3 cup olive oil or salad oil 1/2 cup white wine vinegar 1/4 cup freshly grated Parmesan cheese 3 cloves garlic 1/4 tsp pepper 2-pound GRILLED ALBACORE LOIN WITH BASIL & CUCUMBERS ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ln the past most of the albaore atch was canned. Today, though, the fish is sold fresh in many markets. Here, we soak an albacore loin in a fresh pesto marinade, th----------------------- First, peel and de-vein Shrimp. Wash, drain and place on skewers (5-6 Shrimp per skewer). Saute Onions and Garlic in Butter or Margarine. Remove from heat and place in blender. Add Cayenne, Worchestershire, Lemon juice, Black pepper3 lg. cloves Garlic, minced 1 1/2 tbs. Onion, chopped 1 tbs. Cayenne Pepper, ground 2 tsp. Worchestershre Sauce 1 tsp. Lemon juice, fresh 1/2 tsp. Black Pepper, ground 1/2 tsp. Paprika 1/2 tsp. Cumin Seed, ground 1 tbs. Brown Sugar Bamboo Skewers --------s the expression, "Make it as HOT as you can...........I can take it"! MIKEY'S GRILLED SHRIMP 'NAPALM' ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 lb. med/lg. Shrimp (20-26 count) 1 lg. Habanero Chile, stem removed, quartered w/seeds 1/2 stick Butter or Margarine AVOCADO STUFFED WITH SEARED TUNA ESTILIO SEVICHE ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 pound 2-inch-thick tuna steak 8 tablespoons lime juice (about 4 limes) 1 tomato, chopped into large chunks 1 medium red onion, diced small 1 red belh holes in meat to allow brine to penetrate. Place meat in a well-scrubbed deep non-metallic crock (porcelain, stoneware, glazed earthware, or glass). Cover with brine, adding water, if necessary. Weigh meat with a non-metallic object such as a water-fillee your own selection of herbs and spices in a square of cheesecloth and toss into the pot. Bring to a boil over medium heat; simmer, stirring occasionally, 5 minutes. Cool. Discard spice bag. With a butcher's needle or a clean ice pick poke several 1/2 inc Basic Brine ~~~~~~~~~ 3-1/2 Quarts water 1-1/2 pounds sea or coarse (kosher) salt 1 pound dark brown sugar Mixed seasonings (bay leaf, thyme, garlic, juniper berries, peppercorns, cloves, allspice, mce) Fill a large pot with the water, salt and sugar. Ti) Enjoy! NOTE: Makes 10 skewers. Cut recipe in half for 1-2 persons. Great with Corn- on-the Cob, designer Rice, Salad and maybe another vegetable. Or served by themselves as Appetizers. 05/14/92 Mike DeBiase/Dallas,Tx; 70224,1652 , Cumin, Brown Sugar and the Habaneros with seeds. Blend till smooth. Brush onto the Shrimp skewers and let marinate for 30-60 min. in fridge. Start grill and cook till opaque and slightly crispy. Dust with Paprika and serve. (SWEAT-TOWELS are recommended!of tua on each avocado half, and spoon any remain- ing tomato-pepper mixture on top. Sprinkle the radish slices over the tuna, and garnish the platter with the lime rounds. Sheldon Belinkoff; 76177,3361 allow it to sit for 2 to 3 hours. Sprinkle the tomato, onion, pepper, cilantro, and olive oil over the tuna. Season it with salt and black pepper to taste, and toss lightly. Place the avocado halves on a bed of the sliced cabbage. Put 2 to 3 slices You're looking for very high color on the outside, but with the tuna still raw on the inside. Remove the tuna from the grill, let it cool, then slice it into 1/4 -inch slices. Lay the sliced tuna in a shallow pan, cover it with the lime juice, and sliced, for garnish 1 lime, cut into rounds, for garnish -------------------- Over an extra-hot tire, sear the tuna until well browned on both sides. Make sure your fire is very hot, and grill the tuna very quickly, maximum 2 to 3 minutes per side. l pepper, finely chopped 2 tablespoons chopped ilntro 2 tablespoons extra virgin olive oil Salt and freshly cracked black pepper to taste 2 ripe avocados, halved, pitted and peeled 1/2 medium head green cabbage, very thinly sliced 3 radishes, finelyd preserving jar or stack of heavy plates. Make sure meat is completely submerged before covering. Refrigerate. Brining times vary with the thickness of meat, but since this is a flavoring rather than a preserving process, there are no hard and fast rules. Over salting can be corrected by soaking meat in cold water. Never brine or cure different meats or poultry together. Always start with a fresh batch of brine. Curing and Brining times: 3-4 lb. rasts up to 9 days, 5-10 lb. roasts to 12 days, chops 4-10 -&#  P  `"hhhhhh  HH`420.,*)&#"! Rhhhhhh  B B HH`yyP`GB HH`)r` @A>~|zxvtslgbWTSRPMED=hhhh   HH`420.-&#  Phhhh   HH`420.h   HH`420.-&#  Phhhhhhhhhh  HH`DB@><:86421.+*)'jhhhhhhhh    X XLJFE>987410/-   `+(%" Bhhh h h h hh hhhhhh  HH`ZXVTRPNLJHFDB@<;85431hhh    `OLIHEDCB?<;8541.+*x  `"hhhhhhhh    HH`XVTRPN.GRAFIX jj# \\JHFD=;9210-,+*)!   v Q )``.`5`=`C`E` `BGRAF (C) APPLE 1980j @@@@ @``` kLK``9(89:9g:h:h L89:mm95:6:6hg gh h 99 O S   L `ee m`iɂ`0`hIhJh\h] wh]h^ w\\ ]] ]L ]L\A \A JHIH`i8\i]i\`\]`K`M %b&*L+ 16>:)    kLGA3/1.01/LINr GRAFIXMO hrs., pork ribs 4-10 hrs., fresh ham 10 lbs. to 12 days. Poultry: pieces to 10 hrs., whole to 24 hrs., turkey to 36 hrs. From Barbecue and Smoke Cookery by Maggie Waldron. Uploaded on 4/17 by Bill Petersen. nljhfdcbQNMLJFEDCBA<;6hhhhhh  HH`420.,*)&#"! Rhhhhhh    HH`DB@><:983.+('&$hhhhhhh  HH`420.,*)&#"! Rhhhhhh    HH`DB@><:983.+('&$h J)` `!0 WBUFLEN !UFLEN SOSWRITE$SWRITERWBUF BUF RETADDR ieB>INITCHK UITCHK MOVETO MOVETO  WBUFLEN _UFLEN SOSWRITEbSWRITERETADDR INITCHK ITCHK RANGECHKNGECHKWBUFLEN UFLEN SOSWRITESWRITERWBUF  INITCHK ITCHK FILLPORT FILLPORT RETADDR tpINITCHK ITCHK PENCOLOR PENCOLOR RANGECHKNGECHKWBUFLEN UFLEN SOSWRITESWRITERWBUF |x FILLCOLO FILLCOLO TRETADDR  SETCTAB SETCTAB  INITCHK ITCHK RANGECHKHKWBUFLEN UFLEN SOSWRITESWRITERWBUF  'SOSWRITESWRITERWBUF  RETADDR PLINITCHK sITCHK VIEWPORT VIEWPORTWBUFLEN }UFLEN SOSWRITESWRITERWBUF  xplhd`\XUFLEN SOSWRITESWRITERWBUF ~zvrRETADDR $ INITCHK ITCHK XFROPTIO XFROPTIORANGECHKNGECHKWBUFLEN UFLEN #ITCHK WBUFLEN DUFLEN SOSWRITEGSWRITERWBUF ?:72-(SYSFONT SYSFONT RETADDR njDRAWIMAG DRAWIMAGINITCHK ITCHK WBUFLEN RETADDR INITCHK ITCHK RANGECHKECHKWBUFLEN UFLEN SOSWRITESWRITERWBUF  NEWFONT NEWFONT INITCHK =+SOSWRITE@.!RWBUF  83& INITCHK uITCHK GRAFIXON GRAFIXONWBUFLEN UFLEN SOSWRITESWRITERWBUF zBUF GPGSREQDLGRAFIXMO GRAFIXMORBUFLEN 9RANGECHKwWBUFLEN ASOSWRITERWBUF \SOSREAD GBASADR TSOSSMARK$INITCHK ITCHK INITGRAF INITGRAFWBUFLEN RETADDR ISOSDSTATGSCB kSOSOPEN INITCHK READPARM5CREFNUM DWBUFADR ?BMOVCHK RBUFADR 7WRITEPAR=SREFNUM FRREFNUM 6WREFNUM >INITFLG KSOSCLOSEhhhhhh HHHH`&$<D^Z FpHx  )) y xHHHJJiH 詏 鮀 `}wqnkjba_\[ZYXWVURQ$hhhhhh HH H)HHH`20+*)Hhhhhhh HHHH`&$< 詏 )x `a^]NMJGF>=<10/.+* )) y xHHHJJiH 詏 鮀RWBUF ZRNJFCALCABS BRETADDR SOSDSTATSDSTATGSCB  MOVEREL MOVEREL INITCHK ITCHK WBUFLEN UFLEN SOSWRITESWRITERWBUF  RETADDR c _ < 8 INITCHK O ITCHK WBUFLEN Y UFLEN SOSWRITE\ SWRITERWBUF T L H D @ DOTAT DOTAT  WAP /// SIG PUBLIC DOMAIN LIBRARY PDS NAME: BBQ Recipies and Much More! DISK ID#: 3MSC-11 BOOTABLE?: Bootable Due to popular demand of the /// SIG Co-Chairman, this PD disk includes a treasure-trove of recipies sure to entice any and ael; G$:::320H: Error Routine 202:U=11:"79C";"BAD PATH ERROR (NO DISK IN DISK DRIVE OR DESIRED FILE NOT FOUND.)"X=11000:X:::210Z a$="{,|,~,}; selects; back 1 levYLOC  SDSTATGSCB  INITCHK  ITCHK XLOC XLOC RETADDR     SOSDSTAT SDSTATGSCB   INITCHK  ITCHK YLOC  ASADR SOSSMARK SSMARKRETADDR  z v INITCHK  ITCHK XYCOLOR XYCOLOR RWBUF  F SOSREAD  SREAD RETADDR  SOSDSTATGPGSREQD GSREQDSOSCLOSE SCLOSEGRAFIXMO AFIXMOGLOAD GLOAD RBUFLEN  N RWBUF    SOSREAD  EAD GBASADR GBASADR ( ASADR SOSDSTAT~ SDSTATGSCB  INITCHK { ITCHK CREFNUM  EFNUM RBUFADR  ADR SREFNUM  EFNUM RREFNUM  M WBUFADR   ADR GSAVE GSAVE WREFNUM F  M GPGSREQD5 GSREQDSOSCLOSE> SCLOSEWBUFLEN 8  LEN SOSWRITE; SWRITERWBUF C F INITCHK  ITCHK BMOVCHK  OVCHK INITFLG  ITFLG RWBUF  F SOSDSTAT" SDSTATGSCB % CB INITCHK  ITCHK CREFNUM  EFNUM  T P SOSDSTATj SDSTATGSCB LINEREL LINEREL INITCHK g ITCHK WBUFLEN  UFLEN SOSWRITE SWRITERWBUF } d ` \ X RELEASE RELEASE  RETADDR % ! INITCHK  ITCHK LINETO LINETO WBUFLEN  UFLEN SOSWRITE SWRITERWBUF     CALCABS x q ABS RETADDR CALCABS  ABS RETADDR  SOSDSTAT SDSTATGSCB INITCHK  ITCHK DOTREL DOTREL WBUFLEN  UFLEN SOSWRITE SWRITERWBUF ll BBQ lovers. As an added bonus, we're also including the latest (1992) information about the best restaurants in the Washington DC area - courtesy of the Cooks board on the WAP TCS. The BBQ recipies all come from the Cooks Forum on CompuServe. On S !P nCHS--------BEST  NAMEgory 01LOCATION 02STARSNEy 03CUISINEy 04COSTgory 05NOTES-DD/e    e (subdirectory) - Fairy.Cakes : A new addition for 1995! John weighs in with a famous recipe in his family that he guarantees you'll enjoy. : Phyllis C. Richman's favorite DC Restaurants Best.Bargains: The Washingtonian's 100 Best Restaurant Bargains (1992) Hundred.Best : The Washingtonian's 100 Best DC area Restaurants (1992) Cooks.Online : The cooks on CompuServe talk BBQ. Lomartireel; Beef.Kabobs; Sear.Serloin. BBQ.Sauces (Subdirectory): Dry.Rub; RNY.Day.Sauce; BBQ.Sauces;BBQ.Sauces.II; Red.Pep.Paste; Jalapeno.Pste; Spice.Mix; Florida.Sauce; Bushwhacker.Sce. BBQ.VEGS (Subdirectory): Potato.Barby; Tomato.Sp.Grill Richmans.Fav (ASCII version on Side Two) On Side Two: BBQ.Meats (Subdirectory): Lamb.Garlic; Ribs.French; Moroccan.Lamb; Pork. Tender; Beef.Broch(ette); Venison.Roast; Smoked.Beef; Hams; Smoked.Beef.II; Burned.Grill; Lamb; Sesame.Beef; Sesame.Ribs; Flank.Pinwhide One: BBQ.Fish (Subdirectory): Calamari; Squid.Grill; BBQ.Singapore; Mahi.Mahi\ Grill; Frog.Legs.Grill; Shrimp.Napalm; Albacore.Grill; Avodaco.Tuna; Basic.Brine. Hundred.Best.DC: 3EZ Pieces/Appleworks DB of 100 Best DC Restaurants + AdirondacksDC, NE**Modern American$$$AditiDC, NW***Indianc" Austin GrillDC, NW**Tex-MexcBacchusDC, NW**Lebanese$BiceDC, NW***Italian$$#Bistro FrancaisDC, NW*French$" Bombay PalaceDC, NW**Indian$!GalileoDC, NW****Italian$$$ I RicchiDC, NW***Italian$$) Jean-LouisDC, NW*** Modern French$$$# La ChaumiereDC, NW***French$$! La CollineDC, NW***French$$" Las PampasDC, NW** Argentine$LavandouDC, NW**Provecal$! L Oak VA, Arlington**Korean$+ Duangrat'sVA, Baileys X-Roads***Thai$6Le Chef D'OeuvreVA, Baileys X-Roads* French/Thai$4Peking Gourmet InnVA, Baileys X-Roads*Chinese$'FortuneVA, Falls Church**Chinesec$HaandiVA, Falls Church* Arlington** Modern French$$$$Matuba VA, Arlington**Japanesec) Queen Bee VA, Arlington** Vietnamesec,Red Hot & Blue VA, Arlington**Barbecuec,Rio Grande Cafe VA, Arington***Tex-Mex$' Tachibana VA, Arlington**Japanese$' Woo Laexandria*American$$&TerrazzaVA, Alexandria*Italian$$7Union Street Public HouseVA, Alexandria*American$:Yannick's (Radisson)VA, Alexandria** Modern French$$$2Cambodian Restaurant VA, Arlington* Cambodianc7Dining Room (Ritz) VA,odern American$$$) La BergerieVA, Alexandria**French$$( Le GauloisVA, Alexandria***French$% Le RefugeVA, Alexandria*French$"RT'sVA, Alexandria*American$/South Austin GrillVA, Alexandria*Tex-Mexc0Sutton Place CafeVA, Alepring***Seafood$$:Chrisfield at Lee PlazaMD, Silver Spring***Seafood$$Dusit MD, Wheaton*Thaic' Good Fortune MD, Wheaton**Chinesec#Sabang MD, Wheaton* Indonesianc" Thai Amarin MD, Wheaton*Thaic0 Gas LightVA, Alexandria*Mrican$$' Andalucia MD, Rockville**Spanish$$"Sam Woo MD, Rockville*Korean$( Sunny Garden MD, Rockville*Chinesec:Viet. Taste & Chin. Noodles MD, Rockville* Vietnamesec( Wurzburg Haus MD, Rockville*German$- ChrisfieldMD, Silver Sa MD, Bethesda*Italian$$) Carmack'sMD, Chevy Chase**American$&La FermeMD, Chevy Chase*French$$7L'Auberge Chez FrancoisMD, Great Falls***French$$)Red Hot & Blue MD, Laurel**Barbecuec4Old Angler's Inn MD, Potomac**Modern AmeLe Restaurant in Bethesda MD, Bethesda*French$$#Matuba MD, Bethesda**Japanesec% Persepolis MD, Bethesda*Persian$,Rio Grande Cafe MD, Bethesda***Tex-Mex$% Tako Grill MD, Bethsda*Japanesec!Terramar MD, Bethesda*Latin$#Tragarese$(Sushi-KoDC, NW Upper GT**Japanese$)Cafe Normandie MD, Annapolis*French$$Bacchus MD, Bethesda**Lebanese$-Fellini's (Hyatt) MD, Bethesda*Italian$$% Kabul West MD, Bethesda**Afghan$$La Miche MD, Bethesda**French$$4 Rest.DC, NW Chinatown**Chinesec. Donna AdeleDC, NW Dupont Cir.**Italian$$*ObeliskDC, NW Dupont Cir.**Italian$$&1789 DC, NW GT**Modern American$$1Zed's Ethiopian Cuisine DC, NW GT* Ethiopianc( Japan InnDC, NW Upper GT*JapanCafe AtlanticoDC, NW Adams Morgan* Caribbean$*I MattiDC, NW Adams Morgan**Italian$,MeskeremDC, NW Adams Morgan* Ethiopianc* China InnDC, NW Chinatown***Chinesec/Hunan ChinatownDC, NW Chinatown**Chinesec;T. Chengs's Mongolian* Vietnamesec% Sam & Harry'sDC, NW**American$$ Star of SiamDC, NW*Thaic.Taberna Del AlabarderoDC, NW***Spanish$$3Twenty-One FederalDC, NW****Modern American$$UnkaiDC, NW**Japanese$$$ VincenzoDC, NW***Italian$$2naDC, NW**California-Italian$$) OccidentalDC, NW*Modern American$$$/Occidental GrillDC, NW**Modern American$$PloyDC, NW*Thaic" Prime RibDC, NW***American$$) River ClubDC, NW**Modern American$$'Saigon GourmetDC, NW*e CapriceDC, NW***French$$% Le Lion d'OrDC, NW****French$$$'Lebanese TavernaDC, NW**Lebanese$3Lucie (Embassy Row)DC, NW**Modern American$$$ MaduraiDC, NW* Indian Veg.c-Morton's of ChicagoDC, NW***American$$$, Notte LuIndian$+Red Hot & Blue VA, Manassas**Barbecuec!Nizam's VA, Vienna**Turkish$4Morton's-TysonsVA, Vienna Tysons***American$$$AInn at Little WashingtonVA, Washington***Modern American$$$+ AdirondacksDC, NE**Modern American$$$a MD, Bethesda*Italian$$) Carmack'sMD, Chevy Chase**American$&La FermeMD, Chevy Chase*French$$7L'Auberge Chez FrancoisMD, Great Falls***French$$)Red Hot & Blue MD, Laurel**Barbecuec4Old Angler's Inn MD, Potomac**Modern AmeLe Restaurant in Bethesda MD, Bethesda*French$$#Matuba MD, Bethesda**Japanesec% Persepolis MD, Bethesda*Persian$,Rio Grande Cafe MD, Bethesda***Tex-Mex$% Tako Grill MD, Bethsda*Japanesec!Terramar MD, Bethesda*Latin$#Tragarese$(Sushi-KoDC, NW Upper GT**Japanese$)Cafe Normandie MD, Annapolis*French$$Bacchus MD, Bethesda**Lebanese$-Fellini's (Hyatt) MD, Bethesda*Italian$$% Kabul West MD, Bethesda**Afghan$$La Miche MD, Bethesda**French$$4 Rest.DC, NW Chinatown**Chinesec. Donna AdeleDC, NW Dupont Cir.**Italian$$*ObeliskDC, NW Dupont Cir.**Italian$$&1789 DC, NW GT**Modern American$$1Zed's Ethiopian Cuisine DC, NW GT* Ethiopianc( Japan InnDC, NW Upper GT*JapanCafe AtlanticoDC, NW Adams Morgan* Caribbean$*I MattiDC, NW Adams Morgan**Italian$,MeskeremDC, NW Adams Morgan* Ethiopianc* China InnDC, NW Chinatown***Chinesec/Hunan ChinatownDC, NW Chinatown**Chinesec;T. Chengs's Mongolian* Vietnamesec% Sam & Harry'sDC, NW**American$$ Star of SiamDC, NW*Thaic.Taberna Del AlabarderoDC, NW***Spanish$$3Twenty-One FederalDC, NW****Modern American$$UnkaiDC, NW**Japanese$$$ VincenzoDC, NW***Italian$$2naDC, NW**California-Italian$$) OccidentalDC, NW*Modern American$$$/Occidental GrillDC, NW**Modern American$$PloyDC, NW*Thaic" Prime RibDC, NW***American$$) River ClubDC, NW**Modern American$$'Saigon GourmetDC, NW*e CapriceDC, NW***French$$% Le Lion d'OrDC, NW****French$$$'Lebanese TavernaDC, NW**Lebanese$3Lucie (Embassy Row)DC, NW**Modern American$$$ MaduraiDC, NW* Indian Veg.c-Morton's of ChicagoDC, NW***American$$$, Notte LuGalileoDC, NW****Italian$$$ I RicchiDC, NW***Italian$$) Jean-LouisDC, NW*** Modern French$$$# La ChaumiereDC, NW***French$$! La CollineDC, NW***French$$" Las PampasDC, NW** Argentine$LavandouDC, NW**Provecal$! L+ AdirondacksDC, NE**Modern American$$$AditiDC, NW***Indianc" Austin GrillDC, NW**Tex-MexcBacchusDC, NW**Lebanese$BiceDC, NW***Italian$$#Bistro FrancaisDC, NW*French$" Bombay PalaceDC, NW**Indian$!a$,1)="/"5060:s=s-1 5030=a$240 MENU.MAKER 6.2 * Thanks to C.M.Davidson for his help!rican$$' Andalucia MD, Rockville**Spanish$$"Sam Woo MD, Rockville*Korean$( Sunny Garden MD, Rockville*Chinesec:Viet. Taste & Chin. Noodles MD, Rockville* Vietnamesec( Wurzburg Haus MD, Rockville*German$- ChrisfieldMD, Silver S