Here’s a look back at the posts that appeared earlier in the week here on HuggingtheCoast.Com…please join us tomorrow for the start of next week’s exciting food features!

Looking Back: 5/25/2009-5/31/2009

Monday: 10 More Refreshing Salad Recipes and Ideas That Won’t Put You To Sleep

Tuesday: Vidalia Onion Summer Salad With Asparagus and Salt Pork Lardons Recipe

Wednesday: Blissful Red Anjou Pear Potato Salad Recipe

Thursday: Sherry-Braised Hollywood Pork Rib Sandwiches With Raisins and Olives Recipe

Friday: Fish For Friday Recipe: Quick, Easy, and Delicious Maple and Miso Scallops

Saturday: Weekend Video Spotlight: President Barack Obama Orders Burgers and Chili at Two Washington DC Area Restaurants

Sunday: You are here

Please join us tomorrow to read our newest daily food feature article on Hugging the Coast, 11 Gourmet Grilled Cheese Sandwich Recipes and Ideas to Add Deliciousness to Your Day.

President Barack Obama and Vice President Joe Biden recently provided a little economic stimulus to the Washington DC Area by visiting Ray’s Hell Burgers in Arlington, Virginia and Ben’s Chili Bowl in the District of Columbia.

Apparently, Obama and Biden have a difference of opinion when it comes to the condiments they use to top their burgers, with Obama vetoing ketchup and ordering mustard during their visit to Ray’s Hell, while it’s clear that Biden prefers ketchup on his hamburgers. However, both are in accord when it comes to the actual burgers, revealing themselves to be cheeseburger fans.

For those planning to visit or vacation in the DC Area, Ray’s Hell-Burgers is located at 1713 Wilson Blvd. in Arlington, VA. The Washingtonian has a good article about Ray’s Hell-Burgers here.

In the video below, which was taken before his inauguration, then President-Elect Barack Obama visited the famed Washington DC eatery, Ben’s Chili Bowl which used to be a movie theater in the days of silent films before the restaurant was opened in 1958.

It’s located at 1213 U Street, next to the Lincoln Theatre. You can find out more about the history and food of Ben’s Chili Bowl here.

You can see the video which features Barack Obama at Ben’s below (or here).

Yesterday (May 29th, 2009) would have been President John F. Kennedy’s 92nd birthday. According to the John F. Kennedy Presidential Library and Museum, JFK preferred to eat soup (often a New England Fish Chowder), a sandwich, and fruit for lunch. Here’s a recipe for Jackie Kennedy’s White House Hot Fruit Dessert.

You can also find out more about the foods and recipes favored by former U.S. Presidents from George Washington to George W. Bush in our special article, Eat Like a President: 50+ White House Recipes You Can Enjoy.

Additionally, you can see other recent Weekend Video Spotlight Videos here.

Please join us tomorrow to see this week’s Hugging the Coast.Com Week in Review, an overview of last week’s special food features (as well as selected previews from the week to come).

If you liked this video on HuggingtheCoast.Com, you might also enjoy:

• Local Restaurants Making a Difference: Ben’s Chili Bowl of Washington DC
• President’s Day White House Recipes and Food Trivia
• Stars and Stripes Chicken Recipe
• Red, White, and Blueberry Cobbler Cake Recipe
• Read a Cookbook for Free: The White House Cook Book of 1889
• Sam Kass, Barack Obama’s Personal Chef, Joins White House Staff

Here’s a quick, easy, and delicious recipe for Maple and Miso Scallops from the folks at Closet Cooking.

You can easily find miso at most good health food supermarkets as well as at Asian markets and grocery stores.

Ingredients:

8 large scallops (patted dry)
salt and pepper
1 tablespoon oil
1/2 cup rice wine vinegar
2 tablespoons maple syrup
2 tablespoons miso

How to Make Maple and Miso Scallops

See More of Hugging the Coast’s Fish For Friday Recipes which will help you make the most of your favorite seafood during the rest of the year.

You can also see our list of delicious seafood recipes, organized by type of fish to make it easier for you to find culinary inspiration and ideas.

Please join us tomorrow to see this week’s culinary Weekend Video Spotlight which shows President Barack Obama visiting Ray’s Hell Burgers and Ben’s Chili Bowl, two local restaurants in the Washington, DC Area.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

• Mac and Cheese Paella With Shrimp and Scallops
• Seared, Wild Mushroom Dusted Shrimp & Scallops With Spaghetti Squash, Porcini Oil, & Grana Padano Shavings
• Fish For Friday Recipe of the Week: Scallops Florentine Casserole
• Fish For Friday Recipe of the Week: Shrimp Saganaki
• Shrimp & Blue Cheese Blossoms with Vidalia Cranberry Marmalade

(Photo Credit: All Fish For Friday Recipe of the Week photos are courtesy of the featured blog.)

Rich with the flavors of Spain, these ribs have an incredible savory depth. They take very little time to set up, and the slow cooker will do its thing while you go out and shop for a nice bottle of wine or two, a few cheeses and fruits, etc.

When you return, your home will be filled with the dizzying fragrance of the wonderful meal to come!

If you can’t find Hollywood ribs, any lean thick-cut pork rib, such as Country Style ribs, will do just fine.

Here’s how to make the Sherry-Braised Hollywood Pork Rib Sandwiches With Raisins and Olives:

Ingredients:

1 cup dry sherry
2 Tbsp balsamic vinegar
1/2 cup water
3 Tbsp olive oil, divided
6 lbs Hollywood ribs, cut up
1 – 8 oz jar green Spanish olives, with juice
Juice of one orange, plus 1 Tbsp of orange zest
1/2 cup raisins
2 large garlic cloves, minced
3 Tbsp paprika
1 tsp coarse-ground black pepper
2 cups water

PREPARATION:

In a saucepan over medium heat, bring the sherry, balsamic vinegar, and 1/2 cup water to a simmer. Allow to cook for 5 minutes to evaporate the alcohol. Pour into slow cooker and set on High.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Sear the ribs in batches, browning the meat on both sides (add additional olive oil when needed), and place in slow cooker.

Add the olives, orange juice & zest, raisins, garlic, paprika, and black pepper to the slow cooker. Pour in the additional water; cover and let cook 3 1/2 hours. Stir well, taste for salt, and add some if needed.

Cover and cook for an additional 1 hour until meat is very tender. Turn off heat and allow ribs to stay in the pot for at least 30 minutes. Remove the meat, discard the bones, and shred meat into chunks. Spoon the excess oil from the top of the sauce, check for any remaining bones/gristle, and return the meat to the sauce until ready to serve.

Serve on hearty rolls, topped with finely-shredded cabbage dressed with oil and vinegar.

Makes 6 – 8 sandwiches.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow to read our newest Fish for Friday Recipe of the Week.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

• Blissful Red Anjou Pear Potato Salad Recipe
• Vidalia Onion Summer Salad With Asparagus and Salt Pork Lardons Recipe
• Shrimp, Pork, and Green Olive Chorizo Burgers Recipe
• Meat Eater’s Paradise: 5 Legendary Foods from Upstate New York
• Crispy Benne Seed Party Bites With Louisiana Honey Mustard
• Charleston Chili: The Grand Prize Winning Recipe in the Taste of the South Competition