tag:blogger.com,1999:blog-85588062264980446002024-02-20T23:55:35.161-05:00Taking Sundays to the Next Level... An Adventure Through Culinary ExplorationA small group's journey to start the week off right with a gourmet meal, spectacular wine, and great friends.Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-8558806226498044600.post-65388746612180474322016-02-28T09:56:00.001-05:002016-02-28T09:56:15.288-05:00Jan 16, 2016 - Christie's Birthday Blog<div style="text-align: center;">
Good Morning, CS followers... I know that our posts are becoming fewer and farther between, however, I promise you that we have quality over quantity. Like my recent blog birthday dinner... I really wanted to create something that we could enjoy! If you notice our trends over the years, some people choose very exotic ingredients, some choose very challenging ones - I tend towards the simple that therefore requires the cooks to have to think outside the box. So why break tradition? This year's ingredients for me were:</div>
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Roasted Garlic</div>
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Nutella</div>
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Bacon</div>
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Yup... BACON! (How have we not done bacon yet?!?!?!)</div>
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<b><u>Cocktail - Chocolate Hazelnut Nutella Martini</u></b></div>
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What a fabulous cocktail! (We really want to start venturing into more dessert like cocktails this year!) </div>
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<b><u>Hors d'Ouevres - Roasted Garlic Knots with Prosciutto</u></b></div>
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http://www.foodnetwork.com/recipes/emeril-lagasse/garlic-knots-recipe.html</div>
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So if you're starting to notice a new trend - yes, hors d'ouevres have kind of become our new thing. Why? Just because they're cute! And it gives us an excuse to make more food!!! Anyways - Jennifer took the basic garlic knot recipe, but when knotting them up, adding slices of prosciutto and then rolled them in roasted garlic, not regular garlic. Finger licking good. We couldn't stop eating them. Literally had to put the dish away or else we would all fill up on these bad boys! (Great idea for parties, you'll be the rock star if you show up with these!)</div>
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<b><u>Hors d'Ouevre Wine - 2013 Vietti Barbera d'Alba</u></b></div>
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So my Italian husband was in charge of the wine this time. Which meant, naturally, it was going to be Italian wines. And he did a great job! First off, the label is just cool. However, this was a nice medium bodied red with red berries and a slight oakiness that made it a great sipping wine! Definitely something to crack open next to the fire on a cold winter night!</div>
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<b><u>Appetizer - Crispy Pork Belly over Salad with Roasted Garlic Dressing</u></b></div>
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http://kirbiecravings.com/2014/08/crispy-golden-pork-belly.html</div>
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Best pork belly recipe to date! (And you know we've tried a few.) In case you don't know, pork belly is what bacon is made of. (See how it ties in to the theme?) Super crispy and super rich! The mixed greens were a lovely touch, and the homemade roasted garlic vinaigrette really tied it all in. The vinaigrette was made using roasted garlic (duh), mustard, red wine vinegar, and apple cider.</div>
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<b><u>Appetizer Wine - 2013 Brancaia Tre Rosso</u></b></div>
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A nice Super Tuscan with well integrated tannins and a deep cherry taste. It's tart and bold with a nice earthiness.</div>
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<b><u>Entrée - Hazelnut Crusted Pork Loin</u></b></div>
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http://www.adventures-in-cooking.com/2014/10/maple-hazelnut-encrusted-pork-sirloin.html</div>
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Delicious! A tie to the Nutella, the hazelnut crust really was divine. </div>
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<b><u>Side Dish - Butternut Squash with Nutella and Roasted Garlic Sauce</u></b></div>
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The Nutella and Roasted Garlic Sauce (homemade), just tied everything together. We used up some of the leftover roasted garlic salad dressing, mixed with Nutella, and then added some chicken stock as needed to reach desired consistency.</div>
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<b><u>Side Dish - Sauteed Swiss Chard</u></b></div>
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<b><u>Side Dish - Twice Baked Potato with Bacon Roasted Garlic</u></b></div>
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https://365daysofbacon.wordpress.com/2013/03/20/bacon-roasted-garlic-cloves/</div>
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OMG. Twice baked potatoes are already delicious. Bacon roasted garlic - who knew??</div>
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<b><u>Entrée Wine - 2012 Agricola Querciabella</u></b> </div>
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A lovely Chianti to finish the meal! A beautiful balance of acidity and tannins matched with a lovely taste of fresh fruit with some spice and herb.</div>
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<b><u>Dessert - Nutella Semifreddo with Bacon Cookies</u></b></div>
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http://morethanburnttoast.blogspot.com/2010/02/chocolate-nutella-semifreddo-for-world.html</div>
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http://allrecipes.com/recipe/78375/bacon-cookies/</div>
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Where do I start? First off - why haven't we made semifreddos before? It's delicious! It's basically ice cream that is frozen in a loan pan so you can cut it into slices. With all the chopped hazelnuts and then the shaved white chocolate - divine! And a bacon cookie! Salty and savory - a perfect match to the sweet semifreddo!</div>
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<b><u>Dessert Wine - Banfi Rosa Regale</u></b></div>
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New favorite sparkling wine. Hands down. This fabulous sparkling red is a beautiful deep pink color, and is the perfect match for someone who doesn't like a dry prosecco or champagne. It's sweet, has tastes of berries and rose, and could match pretty much anything! This will be our new go-to celebration sparkly!</div>
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So there you have it - another birthday blog dinner for the books! I think Jennifer and Maryann were able to cover all three ingredients with flair and creativity!</div>
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See you next time!</div>
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Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-61396450586914509882016-01-17T09:23:00.000-05:002016-01-17T09:23:34.464-05:00November 14, 2015 - M's First Blog Birthday<div style="text-align: center;">
Good Morning, everyone! It's been a while! Did you miss us?? We missed you... and just to make it up to you - we have TWO birthday blog posts... but I'm not posting the next one for a few days just yet - make you wait for it. I'm a tease like that.</div>
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Please note our title says "M"... that's because I've never actually confirmed with our friends (new to our blog world), if they're cool with their names being posted on the internet. So for now - you get initials. We introduced two new people to our birthday blog bashes because 1) they're our friends and 2) we cook a lot, we need more mouths to feed - otherwise our dogs get fat. They've brought inspiration, ideas, and extra hands to our kitchens!</div>
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So when it came time for M to decide his ingredients, he said without hesitation - "horseradish and beets." Ugh. What? Seriously? Ick. (This coming from a girl who didn't even know what a beet looked like, let alone tasted like." But - we don't judge... and what turned out was an incredibly delicious meal!</div>
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** Please note that I am a failure. I can't find any pictures of wine bottles from this night. Which means, we enjoyed them so much that we forgot to take pictures. Sorry, folks!</div>
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<b><u>Cocktail - Lemon Martini</u></b></div>
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Please note the super cute beet chip as garnish. We stuck with a classic cocktail because there is lemon throughout the menu, and we didn't want something that overwhelmed. It was more like a palate cleanser to prepare for deliciousness.</div>
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<b><u>Hors d'Ouevre - Roasted Beet Chips</u></b></div>
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http://minimalistbaker.com/baked-rosemary-beet-chips/</div>
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Hey! They taste like potato chips! Or those super fancy chips you buy in the organic section of the grocery store! </div>
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<b><u>Appetizer - Beet Souffle with Lemony Horseradish Crème Fraiche</u></b></div>
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http://www.myrecipes.com/recipe/beet-souffl-with-lemony-horseradish-crme-frache</div>
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Clearly the website we got the recipe from must have added some food coloring. However, delicious! I've realized that beets almost have no flavor - they are sweet and earthy and kind of just blend in with their surroundings. The lemon worked well with the horseradish to give it great flavor!</div>
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<b><u>Entrée - Horseradish Crusted Prime Rib</u></b></div>
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http://www.foodnetwork.com/recipes/tyler-florence/roast-prime-rib-of-beef-with-horseradish-crust-recipe.html</div>
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Ummm... YUM! First off, please note that we used two different types of prepared horseradish. One was a local brand (shout out to "Holy Schmitt" in Long Island!), and the other was a spicy one from a local farmer's market. (Forget the name, sorry.) We kind of alternated which one we used in which recipe - but we did use the spicy on the meat. Do not hesitate to do it - the strong flavor bakes out of the roast so you'll never know. We did leave the roast in the oven a little longer but it still came out perfectly medium rare!</div>
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<b><u>Side Dish - Scalloped Potatoes with Horseradish and Parmesan</u></b></div>
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http://www.epicurious.com/recipes/food/views/yukon-gold-potato-gratin-with-horseradish-parmesan-235926</div>
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Yeah... potatoes. Cream, horseradish,cheese. What's not to love????</div>
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<b><u>Dessert - Beet Panna Cotta</u></b></div>
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http://www.epicurious.com/recipes/food/views/beet-panna-cotta-and-meyer-lemon-mousse-51264020</div>
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Surprisingly tasty! Once again, the beets can be on the sweet side, so when combined with sugar and the lemon mousse - extremely tasty! In case you're wondering what's in the second picture - it's an Old Fashioned jello shot!. (http://www.seriouseats.com/recipes/2011/05/drink-the-book-old-fashioned-jelly-shot.html.)</div>
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<b><u>Dessert - Vegan Chocolate Lava Cake</u></b></div>
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http://minimalistbaker.com/vegan-chocolate-lava-cakes/</div>
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Okay, this was my biggest fear. I'm a chocolate lava cake purist. I was worried. I bit my nails the entire time it was baking. It was GREAT! Who knew?</div>
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So there you go - an entire menu based on horseradish and beets. Thanks for joining us!</div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-54214533780033620732015-10-04T16:17:00.001-04:002015-10-04T16:17:47.392-04:00September 13, 2015 - John's Birthday Bash<div style="text-align: center;">
Alright, folks... it's another birthday blog post! And you know what that means - weird, crazy ingredients and odd combinations! We will not disappoint you in this post, it's another one for the books! John's chosen ingredients were: wild boar and bourbon. </div>
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<b><u>Starter Note - Bourbon</u></b></div>
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Shout out to my brother in law for dropping this off the morning of our dinner. He received a few bottles as a gift and unknowingly upped our game for our blog night. (Sorry, Jim Beam.) This boutique distillery makes only so many barrels per batch, so it is definitely a more refined bourbon. Also, it is 124.7 proof. I probably should have looked at that before I went hog wild.</div>
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<b><u>Cocktail - Maple Bourbon Smash</u></b></div>
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Just FYI - figs kind of became the third ingredient solely because a massive flat of about 2lbs of fresh ones were insanely cheap at Trader Joe's on Saturday morning and I just needed an excuse to buy them! This fun cocktail was a mix of bourbon, orange juice, maple syrup, lemon juice, bitters, and seltzer... definitely a perfect "gearing into fall" cocktail. But keep it at one... remember, this was almost 125 proof!</div>
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<b><u>Hors D'Oeuvres - Bourbon Duck Bites and Bacon Wrapped Bourbon Figs</u></b></div>
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http://www.foodnetwork.com/recipes/duck-camp-hors-doeuvres-with-bourbon-finish-recipe.html</div>
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http://www.myrecipes.com/recipe/bacon-wrapped-bourbon-figs</div>
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I'm going to start with the figs - they are easy! They are tasty! They are a classic! You can't go wrong with something like this. We did use the fresh figs and therefore added some bourbon to the bottom of each hollowed out fig before stuffing it. Let's talk duck. Let's talk about how the one dish that we were the most unsure of turned out to be the hit of the night. Literally... "like chicken nuggets on crack." I did half the recipe - but should have kept the bourbon the same, because it is soaked up by the fried duck so quickly that there is no "sauce." But, my God... unanimous decision around the table - biggest surprise of the night!</div>
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<b><u>Appetizer - Bourbon Braised Short Ribs with Honey and Fig Mac & Cheese</u></b></div>
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http://girlcarnivore.com/bourbon-braised-short-ribs-with-honey-and-fig-mac-and-cheese/</div>
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Can you just smell the decadence coming off your computer??? We pretty much followed the short rib recipe but then played around with the cheeses. I could not, for the life of me, find honey fig cheese. Sooo... I found honey goat cheese and then a gruyere-cheddar mix from Trader Joe's. Perfect! I added some chopped fresh figs to the short ribs while braising to make up for the lack of fig. Delicious!!! This alone was a meal.</div>
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<b><u>Appetizer - Mixed Green Salad with Bourbon Vinaigrette</u></b></div>
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http://www.myrecipes.com/recipe/bourbon-vinaigrette</div>
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We figured a salad had to fit in somewhere, so we threw it on the side of the macaroni and cheese. We used some extra bacon from earlier and topped with some fresh sliced figs. The vinaigrette was tasty and honestly was not strong. </div>
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<b><u>Appetizer Wine - 2013 Pio Cesare Dolcetto d'Alba </u></b></div>
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This Italian red is fruity, fresh and fragrant. However, it has nice structure, round tannins, and a slight spice to it that makes it a beautiful accompaniment to wild game!</div>
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<b><u>Entree - Rack of Wild Boar with Sweet Potato, Apple, and Celery Root Puree Finished With a Roasted Garlic Onion Sauce</u></b></div>
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http://www.marxfoods.com/wild-boar-recipes#recipe5</div>
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This is a 2-day recipe. The wild boar needs to marinate. The onion sauce has multiple components. There is a caramelized onion jam that gets added to the sauce - that jam was made a day in advance. (And the leftovers were delicious over pork chops!) However, it all comes together very quickly. The celery root and sweet potato puree is fantastic, the asparagus is always a great side, and the meat was tender! It really did taste like a jazzed up pork chop. The sauce was scrumptious - take the time to make it yourself... don't skip it!!!</div>
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<b><u>Entree Wien - 20012 La Fortuna Rosso Di Montalcino</u></b></div>
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We stuck with Italy for this blog dinner and the next wine did not disappoint! This red is fruit intense but has an admirable acidity. It is full bodied, dry, and rich with a subtle spiciness and a softness hiding among the structured tannins. </div>
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<b><u>Dessert - Hazelnut and Bourbon Torte</u></b></div>
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https://www.makersmark.com/recipes/desserts/hazelnut-and-bourbon-torte</div>
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Ummm.. yum. Enough. Bourbon and hazelnuts. Can't get any better than that. Oh, wait.. it can? How about that 125 proof bourbon poured for an aperitif that was too strong for the sissies in the group (aka moi) and then poured over the torte instead... yup.. it can get better!</div>
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So there you go - another birthday blog post for the records!!! Can't wait to see what is next!!!</div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-68990475399315550602015-06-17T21:55:00.002-04:002015-06-17T21:55:48.325-04:00June 14, 2015 - Jennifer's Birthday Round 3<div style="text-align: center;">
OMG, this is our 3rd year of birthday blog dinners. Wowza. Time flies. So by now you know how this works, so let's get down the nitty gritty - this is a long post as it is...</div>
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Tonight's ingredients: Ostrich, Balsamic, Blueberries</div>
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And away we go...</div>
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<b><u>Cocktail - Strawberry Balsamic Bourbon Cocktail</u></b></div>
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1 part balsamic vinegar. 2 parts strawberry syrup. 4 parts bourbon. Shake it up and pour it over some muddle strawberries and lemon slices. Top with seltzer if necessary. It's lighter than you think and has a delicious heaviness to it from the balsamic vinegar. (The balsamic used is a classic aged balsamic vinegar of Modena.)</div>
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<b><u>Hors d'Ouevre - Basil Whipped Goat Cheese Stuffed Strawberries with Balsamic Glaze</u></b></div>
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<span style="font-size: x-small;">http://www.thepescetarianandthepig.com/2013/06/06/basil-whipped-goat-cheese-stuffed-strawberries-with-balsamic-glaze/</span></div>
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Aren't they cute??? This was soooo simple and easily put together a few hours before everyone came over. A nice bite of sweet and savory in one! (The balsamic used is a reduced balsamic glaze. A balsamic glaze is a well reduced balsamic vinegar that then gets a very syrupy consistency and a sweet flavor.)</div>
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<b><u>Hors d'Ouevre - Blueberry Basil Balsamic Mozzarella Crisps</u></b></div>
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<span style="font-size: x-small;">http://www.halfbakedharvest.com/blueberry-basil-balsamic-mozzarella-crisps/</span></div>
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Oh. My. God. I made only one mistake with this dish - I didn't make enough. If you look in the back, you'll see some classic tomato bruschetta lurking - that's because I really didn't know how this was going to turn out. I was wrong. The sweet and savory blueberries worked perfectly with the ooey gooey cheese and the fresh basil. Did I mention the balsamic vinegar used in this dish? We used a fig vanilla balsamic, and it definitely gave it an extra wow factor!</div>
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<b><u>Appetizer - Massaged Kale Salad with Blueberry Balsamic Vinaigrette</u></b></div>
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<span style="font-size: x-small;">http://iowagirleats.com/2014/07/16/roasted-kale-summer-salad-blueberry-balsamic-vinaigrette/</span></div>
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This salad was jam packed with flavor - goat cheese, blueberries, grilled corn, almonds, cherry tomatoes - perfection! And yes, you literally massage the kale and it slowly breaks down and becomes more tender. The blueberry balsamic with rich and thick and really held up against the coarse greens and fresh ingredients! This will be next week's lunch!!</div>
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<b><u>Appetizer Wine - 2014 Domaine Houchart Cotes de Provence Rose</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG5bjsmCnmGo2fE2konrdfjApIn7nCl3oERiHElsjnf1qgeJobtIkni-7zD29xNgClSTSx6S3eTMwKgdIMqCtrQUFbNh6-JOtqoo-Wkd47hRsllJIE0URzbcBy_MlibujHrrG4d_10kbLs/s1600/IMG_3493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG5bjsmCnmGo2fE2konrdfjApIn7nCl3oERiHElsjnf1qgeJobtIkni-7zD29xNgClSTSx6S3eTMwKgdIMqCtrQUFbNh6-JOtqoo-Wkd47hRsllJIE0URzbcBy_MlibujHrrG4d_10kbLs/s320/IMG_3493.JPG" width="240" /></a></div>
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Summer = Rose season. Deal with it. Embrace it. This salmon colored wine was lively and fresh with notes of strawberries and citrus. It didn't overwhelm the salad and instead helped accentuate all the flavors and create a clean palate for the rest of the meal.</div>
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<b><u>Entree - Ostrich Steaks with Cassis and Blueberry Sauce</u></b></div>
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<span style="font-size: x-small;">http://uktv.co.uk/food/recipe/aid/517042</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OU0a9LTMtk4ZYLPDO5RPAo9FlDd__dOWpEPGygxWCu26eHUCL_IZcd7H1WAjweiI8A_UEOJLcmWJl7FzGxk4W2iwk_l0dRiTEzeDcWIwRvkVDryBVk1RfDqYc7nuZkAb3Kk2RuBto2UP/s1600/IMG_3497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OU0a9LTMtk4ZYLPDO5RPAo9FlDd__dOWpEPGygxWCu26eHUCL_IZcd7H1WAjweiI8A_UEOJLcmWJl7FzGxk4W2iwk_l0dRiTEzeDcWIwRvkVDryBVk1RfDqYc7nuZkAb3Kk2RuBto2UP/s320/IMG_3497.JPG" width="240" /></a></div>
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Ostrich is a bird. But it really looks and tastes like beef. It's also extremely lean, so therefore healthier for you than a lot of your other options. But being that it is a game meat, it is best to serve with something a little fruity, and this sauce was divine. (It also took pretty much all day to reduce, but if you've learned anything from our blog - its that reducing is time consuming but key.) And we did use a classic balsamic vinegar in the sauce reduction.</div>
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<b><u>Side Dish - Horseradish Whipped Potatoes</u></b></div>
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<span style="font-size: x-small;">http://www.bonappetit.com/recipe/whipped-potatoes-with-horseradish#recipe-ingredients</span></div>
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You really don't taste the horseradish! And the fact that you make it early on and then just reheat is sooo convenient! Delicious!</div>
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<b><u>Side Dish - Honey Roasted Brussels Sprouts</u></b></div>
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There's no real recipe for this, because its simply become a staple in my life. Halve brussels sprouts. Toss with olive oil and kosher salt. (The saltier, the better.) Roast at 400 until they get caramelized and crispy. At that point, I usually drizzle with honey and add whatever else I want and then throw them back in the oven for a few minutes. (I would recommend additions like bacon, pancetta, dried cranberries, almonds, etc.)</div>
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<b><u>Final Plate</u></b></div>
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<b><u>Entree Wine - 2013 Seghesio Sonoma Zinfandel</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZQqZn0sK850wNheSLrFq2_9Tc6gu6b5ziEITIuOFE0fmmNQS385BuJTdJI6ND0gWklp7DalUoznZNYRFUhVVHgDCPHEJhgcTVVqVWvzs6oD3PGJwIjrxOyxoTUxDmL_ALvJVb8_fR92_/s1600/IMG_3494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZQqZn0sK850wNheSLrFq2_9Tc6gu6b5ziEITIuOFE0fmmNQS385BuJTdJI6ND0gWklp7DalUoznZNYRFUhVVHgDCPHEJhgcTVVqVWvzs6oD3PGJwIjrxOyxoTUxDmL_ALvJVb8_fR92_/s320/IMG_3494.JPG" width="240" /></a></div>
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This well structured red is packed with jammy fruity aromas yet has a rich and well-structured balance of black cherry and smoky pepper. A delicious addition and a perfect match!</div>
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<b><u>Dessert - Blackberry Balsamic Chocolate Mousse with Blackberry Balsamic Truffles</u></b></div>
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<span style="font-size: x-small;">http://www.sonomafarm.com/espresso-balsamic-mocha-chocolate-mousse-recipe.html#.VWJAIE9Viko</span></div>
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<span style="font-size: x-small;">http://www.epicurious.com/recipes/food/views/balsamic-truffles-236799</span></div>
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So I found a blackberry balsamic vinegar and realized it would be perfect for a dessert. The chocolate mousse was great in concept - just to rich and filling for ending what had been a long and filing meal. It was also rather sweet. The truffles were good - just a pain to make. Next time, I'll just buy some.</div>
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<b><u>Aperitif - Homemade Basil Blueberry Liqueur</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEohZPdUs8NIuytlfdRdCuxjkOXIGSIx4zh9RjPPtpH5ovnFT29c5PO7wmMQhYglS1ArbczJe7EFTOLkqjQZpRslszwPmeejGoM8uueHqDSSPsWSINTt7b1kh0dJ7oAW76TtcxWO0rD6PM/s1600/IMG_3503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEohZPdUs8NIuytlfdRdCuxjkOXIGSIx4zh9RjPPtpH5ovnFT29c5PO7wmMQhYglS1ArbczJe7EFTOLkqjQZpRslszwPmeejGoM8uueHqDSSPsWSINTt7b1kh0dJ7oAW76TtcxWO0rD6PM/s320/IMG_3503.JPG" width="240" /></a></div>
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Let a bottle filled with blueberries and chopped basil and then filled with vodka sit for a month in the fridge. Then drain and add simple syrup. Serve cold.. This was tasty - but too sweet. Next time, I'll add simple syrup in smaller quantities to taste.</div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-78559705376848794722015-06-17T21:27:00.000-04:002015-06-17T21:27:26.254-04:00May 24, 2015 - Cucumber Melon<div style="text-align: center;">
If you are my generation (let's say your childhood existing somewhere in between the 80's and the 00's), then you are very familiar with the phenomenon that was the "cucumber melon" fragrance from Bath and Body Works. While this dinner wasn't inspired by the fragrance, it definitely brought back some memories, and I am now the proud owner of some cucumber melon body wash just for old times sake.</div>
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<b><u>Cocktail - Cucumber Melon Martini</u></b></div>
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Please ignore the lighting that gives these martinis a rather puce looking color. We kept this one simple and refreshing. Juiced cucumber and cantaloupe with some vodka - can't go wrong with this classic!</div>
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<b><u>Appetizer - Cucumber Gazpacho with Shrimp and Melon</u></b></div>
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<span style="font-size: x-small;">http://www.epicurious.com/recipes/food/views/cucumber-gazpacho-with-shrimp-and-melon-352829</span></div>
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Did you say you were looking for something to bring to lunch this coming week that was tasty and healthy? Look no further! We did use cantaloupe for this, not watermelon, as there was a theme here, people. Light, delicious and guilt-free! We followed the recipe exactly (halved it), and literally just grabbed a handful of fresh herbs from the backyard. I believe they were parsley, basil, mint, dill, and possibly thyme.</div>
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<b><u>Appetizer Wine - 2013 Banfi Centine Toscana</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniacJP2zour2GRPIcYa9L70jNmO6tIZN22oSWRnb46qKzHATtoAQsou6eY0NZYV7zwTY_HxVKhyphenhyphenWWNj4lDzVWBpBaZb_Tw2jUNKOUFDDKBYbmD96KKPf862iYX0ZHdcW0PsVzbZtQ9RNb/s1600/IMG_3443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniacJP2zour2GRPIcYa9L70jNmO6tIZN22oSWRnb46qKzHATtoAQsou6eY0NZYV7zwTY_HxVKhyphenhyphenWWNj4lDzVWBpBaZb_Tw2jUNKOUFDDKBYbmD96KKPf862iYX0ZHdcW0PsVzbZtQ9RNb/s320/IMG_3443.JPG" width="240" /></a></div>
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We may have blogged this one before, and that's ok, because its lovely! I had the pleasure of visiting the Banfi Vineyards when I was in Tuscany last summer and therefore I'm probably a little biased. This wine is fermented part of the time in stainless steel and then part of the time in oak, leaving a rich flavor full of apricot, pear, lime and herbs. It's dry and well balanced with a good acidity.</div>
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<b><u>Entree - Grilled Swordfish with Cucumber Melon Salsa</u></b></div>
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<span style="font-size: x-small;">http://www.chow.com/recipes/25675-grilled-swordfish-with-cucumber-melon-salsa</span></div>
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I almost feel bad because there was barely any effort involved this week. Yet, it still came out a dynamite meal! Follow the salsa recipe as is, grill swordfish to your taste, and voila!</div>
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<b><u>Side Dish - Melon and Prosciutto Risotto</u></b></div>
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<span style="font-size: x-small;">http://www.epicurious.com/recipes/food/views/melon-and-prosciutto-risotto-51175400</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43lUwXbDP0WInTOjfjBi4JKER0ulRP5IrGUiG7f7ub0j5hADUV8p_mewWirmoTJhXyR74ec44Hqdbtt3s9Tzi2I1Tl6i5501kfKuHY590Og26ndnVLyb2wm-rrTgWObSrEjVbmEC3huM7/s1600/IMG_3450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43lUwXbDP0WInTOjfjBi4JKER0ulRP5IrGUiG7f7ub0j5hADUV8p_mewWirmoTJhXyR74ec44Hqdbtt3s9Tzi2I1Tl6i5501kfKuHY590Og26ndnVLyb2wm-rrTgWObSrEjVbmEC3huM7/s320/IMG_3450.JPG" width="240" /></a></div>
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I know you're thinking to yourself "where does this come from?" Well - it came out of left field and it was fabulous! You always see prosciutto and melon together as an appetizer or finger food - so why not add some starch? Trust me - give it a shot!</div>
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<b><u>Entree Wine - 2014 Babich Sauvignon Blanc</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7Wlkhqe15sionGjqu4J67A3R5lbjY9M8CYq-c2N92R5CEQQgFiaYPd9Y6licMB6hjuX9Bl_X-KldCSdvGWWhMGsIsiRaHGh9E6rnuy4d19JwIPP46DesilsbL2am9eane2SsTnPXvdKV/s1600/IMG_3447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7Wlkhqe15sionGjqu4J67A3R5lbjY9M8CYq-c2N92R5CEQQgFiaYPd9Y6licMB6hjuX9Bl_X-KldCSdvGWWhMGsIsiRaHGh9E6rnuy4d19JwIPP46DesilsbL2am9eane2SsTnPXvdKV/s320/IMG_3447.JPG" width="240" /></a></div>
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This fresh and fruity wine has a strong minerality to it which was a nice complement to the fruit-heavy meal. It was well balanced with medium weight and equal flavors herb and fruit. Great pick!</div>
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<b><u>Dessert - Melon Gelato</u></b></div>
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<span style="font-size: x-small;">http://www.food.com/recipe/melon-gelato-339165</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXJDk-aRIfHnoBWpNsbo-5ueX5IopFF1ks0LljDAn0XNr490lPu1tgA4f7AexOyv8CuODQ3WY7dlan5LI0AM8en8PtwWIsVSkRmD4c-Urkxj7NgFTjaoWRvExqOVcv83R67vfw-fiL2oo/s1600/IMG_3453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXJDk-aRIfHnoBWpNsbo-5ueX5IopFF1ks0LljDAn0XNr490lPu1tgA4f7AexOyv8CuODQ3WY7dlan5LI0AM8en8PtwWIsVSkRmD4c-Urkxj7NgFTjaoWRvExqOVcv83R67vfw-fiL2oo/s320/IMG_3453.JPG" width="240" /></a></div>
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So, let me take you back to Italy and try to explain the heavenly dessert called gelato. No, its not ice cream. No, its not sorbet. There is absolutely no comparison for it, and it deserves a league of its own. Sadly, it is simply nothing that I have found replicated on this side of the ocean. Our fruits or creams or whatever must not be the same, because store bought and even homemade gelato still does not compare. It had a granular texture almost, and unfortunately, the melon just wasn't strong enough to really give this dessert some standout flavor. That's ok - we'll just keep on perfecting it.</div>
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<b><u>Aperitif - Duck Walk Blackberry Wine</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUe8GFwwuRvFRjyVEkLkvdWbrdv2i1tKPVGFGqidatvXuzh20kfMbMKnuTIkGsWw7-IdZzg_ESSBS7du40Npo8Z_93RPpc973GOzurQnbXzf-xWJyBi7Rz1Bf9Y0knc-Z3zndYI27XWAz/s1600/IMG_3452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUe8GFwwuRvFRjyVEkLkvdWbrdv2i1tKPVGFGqidatvXuzh20kfMbMKnuTIkGsWw7-IdZzg_ESSBS7du40Npo8Z_93RPpc973GOzurQnbXzf-xWJyBi7Rz1Bf9Y0knc-Z3zndYI27XWAz/s320/IMG_3452.JPG" width="240" /></a></div>
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I know I've mentioned the Long Island vineyards before, and Duck Walk is one of my favorites! Besides one of my favorite people ever working there (hey there, Michael!), it does make some great wines at very reasonable prices. This dessert wine cannot be beat! Full and luscious with tangy and sweet notes! </div>
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Soooo... there you go. Another blog dinner... and guess what - another post coming up tonight as well! It's that time of the year folks - birthday blog dinner!!! You'll never guess what Jennifer came up with!</div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-80868108455677077442015-03-22T09:50:00.004-04:002015-03-22T09:50:51.772-04:00March 14, 2015 - Lychee and Coconut<div style="text-align: center;">
Good Morning! It has been a long time.... this is technically our first post of 2015! And we have a beauty of a meal for you! </div>
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If you live in the Northeast, you are probably like us and cursing winter at this point. The sound of a snow plow sends chills up your spine, and you are staring longingly at your flip flops waiting for that first crocus to emerge. With that in mind, we decided to make this blog night a spring-ready meal... light, flavorful, tropical! However, we did have an issue this week. Originally, our chosen ingredient was a kumquat. Why? Because why not! I was in the grocery store, saw them for sale and the next day, shot Jennifer an email saying "we've never tried Kumquats!" So we plan up this fancy menu... low and behold the next week when I go to the grocery store - they're now out of season. Soooo... we had to make some small adjustments, but I can't imagine this meal being any better!</div>
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<b><u>Cocktail - Lemongrass Lychee Sake-Tini</u></b></div>
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Mix some vodka, cold sake, the juice from the lychee can, some lemongrass syrup and voila! This was exquisite! The slight gingery heat from the lemongrass with the sweet lychee - perfection!</div>
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<b><u>Appetizer - Watermelon, Lychee, Basil Salad with Spicy Lemongrass Vinaigrette</u></b></div>
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<span style="font-size: x-small;">http://www.seriouseats.com/recipes/2012/06/watermelon-lychee-feta-and-basil-salad-with-s.html</span></div>
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Ok, so lychees are odd looking, I know. They are a Japanese fruit that can be found at most Oriental markets and come packed in syrup in a can. (Almost like when you buy fruit cocktail at the grocery store.) They are delicious - sweet and exotic. If you've never explored this fruit, definitely give it a try - don't be put off by the odd appearance. Now - let's mix these sweet lychees with some crisp and juicy watermelon, add some fresh chopped basil and mix it with a spicy lemongrass dressing and you've got yourself a fabulous meal. This along could be a stunning lunch! (We did exclude the feta - just didn't seem to make sense.) Oh - and the lemongrass - we cheated. We could have bought the individual stalks at the grocery store, but instead found a jar of pre-sliced lemongrass in liquid and that worked out even better. (We also use lemongrass a bit so its just economical.)</div>
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<b><u>Appetizer Wine - 2013 Pike's Riesling</u></b></div>
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This crisp Riesling was a surprise! Not sweet and not overwhelming at all! There were great flavors of green apple and lemon with a lingering finish of mineral and stone. A fantastic summer wine.</div>
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<b><u>Entree - Coconut Crusted Swordfish with Mango Sauce</u></b></div>
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<span style="font-size: x-small;">http://www.eatingwell.com/recipes/coconut_crusted_swordfish_kumquat_sauce.html</span></div>
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This is where that lack of kumquat could have caused an issue. However, we made a quick executive decision and mango seemed like an equally good partner to coconut and fish! This would make your gym trainer so happy. (I think... don't quote me on that.) Fresh and delicious swordfish lightly coated in coconut flakes and then sauteed up. The sauce is divine - a simple mix of the OJ and diced mango in the leftover juices from the fish! (Yes, we did cook with coconut oil.) Seriously - a light and delicious fish!</div>
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<b><u>Side Dish - Coconut Rice</u></b></div>
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<span style="font-size: x-small;">http://allrecipes.com/Recipe/Asian-Coconut-Rice/Detail.aspx?event8=1&prop24=SR_Title&e11=coconut%20rice&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i8</span></div>
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See picture above</div>
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It's a rather foolproof recipe and it leads to delicious results! (Paired with some fresh edamame!)</div>
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<b><u>Entree Wine - 2012 Trimbach Pinot Blanc</u></b></div>
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This French white is the perfect pairing. Smooth and crisp with white flowers and apricot, this medium bodied white stood up well to the meaty fish but didn't overpower.</div>
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<b><u>Dessert - Chocolate and Mango Spring Rolls</u></b></div>
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<span style="font-size: x-small;">http://www.epicurious.com/recipes/food/views/chocolate-kumquat-spring-rolls-241616</span></div>
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I'm not even sure why I'm posting the recipe since we completely deviated from it. First issue was the lack of kumquats (easily solved with mango). Second issue was once we read it after two bottles of wine, we realized it involved making your own chocolate bars. (Umm... yeah... not going to happen.) Sooooo.... we winged it. We combined chopped chocolate, shredded coconut, diced mango in a bowl and then filled spring roll wrappers. Roll them up and quickly fry. Then dust with chocolate shavings. Delicious!</div>
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<b><u>Aperitif - Mionette il Ugo</u></b></div>
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Ok, so an Italian prosecco doesn't quite match the rest of the theme, but there's a cute butterfly on the bottle! We didn't know what to pair with dessert and after the light wines, we figured some bubbles were in order! This prosecco is actually fused with elderflower so it gives a nice crisp finish that perfectly rounded out our meal!</div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-54994901918750721062014-12-26T11:58:00.002-05:002014-12-26T11:58:46.658-05:00December 20, 2014 - Christie's Birthday Dinner<div style="text-align: center;">
So once in a while, we make a meal that is just out of this world. Beyond expectations, blows it out of the park, completely unexpected.... this was that meal! John and Jenn made me a birthday dinner that was positively insane. Get ready for this...</div>
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Chosen ingredients - Cocoa, Mint, Salt... that's right. Seemingly basic, huh? NO! This is a CS blog, not some amateur hour... here we go....</div>
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<b><u>Cocktail - Cocoa Puff Smash</u></b></div>
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<span style="font-size: x-small;">http://www.kindredcocktails.com/cocktail/cocoa-puff-smash</span></div>
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Not exactly our favorite cocktail ever, but it encompassed the ingredients and was completely out of left field! A mint and cocoa puff infused chartreuse mixed with soda water and lemon. And the cocoa puffs completely bringing us back to childhood!</div>
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<i>Before I get into each dish, let me post this... it's the website that J&J bought the salts for this dinner. This was no table salt, people! </i></div>
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<i>http://www.saltsofthe7seas.com/</i></div>
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<b><u>Appetizer - Mint Salad with Cocoa Crusted Bacon</u></b></div>
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<span style="font-size: x-small;">http://homecooking.about.com/od/porkrecipes/r/blpork108.htm</span></div>
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Ok, let me break this amazingness down. Salad - a simple combination of romaine, thinly sliced cucumbers, chopped mint and a light vinaigrette made of yogurt, mustard, olive oil. This was topped with the Bali Hai salt. (From the island of Bali in the Indian Ocean.) Crisp, refreshing, and the perfect backdrop for what was the most amazing piece of bacon I have ever eaten. This cocoa, brown sugar, chipotle crusted bacon ended up like candy. Seriously - CANDY!</div>
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<b><u>Appetizer Wine - 2013 Muses Estate 9 White</u></b></div>
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This is our FIRST Greek wine! It was splendid! Very crisp and dry with a heavy taste of mineral, stone, and grass. The lack of fruit or sweetness completely balanced the crazy bacon and mint salad.</div>
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<b><u>Entree - Mint Braised Beef Brosato over Cocoa Tagliatelle</u></b></div>
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<span style="font-size: x-small;">http://www.foodandwine.com/recipes/beef-brasato-with-pappardelle-and-mint</span></div>
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<span style="font-size: x-small;">http://www.francinesegan.com/artchocolatefordinner.html</span></div>
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Let me take a moment to wipe the tear from my eye as I slowly remember this amazing dish. Where do I begin? How about the pasta? Jenn made homemade tagliatelle. (Kind of like fettuccine.) And the actual dough has cocoa in it. ZOMG. Not only was it delicious homemade pasta, but it had cocoa! I mean, seriously... who came up with this idea??? Now let's talk beautiful morsels of tender beef. They followed the recipe exactly, braising beef shanks in a beautiful mixture of tomatoes, wine, and mint. The result was phenomenal. Tender and fall apart in your mouth goodness! And what about the salt? A healthy topping of the Trapani sea salt. (From the famous Salt Road in Sicily.)</div>
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<b><u>Entree Wine #1 - 2012 90+ Cellars Nebbiolo d'Alba</u></b></div>
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What's not to love about this rich Italian blend? It has cherry, flowers, and a light spice with a harmonious finish that doesn't leave a bitter aftertaste. Perfection.</div>
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<b><u>Entree Wine #2 - 2011 7 Deadly Zins</u></b></div>
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Okay, let's be honest... it's a cool label and a cool name. And its also delicious! Wild berries and slight spice with a mild oaky tannin finish!</div>
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<b><u>Dessert - Mini Chocolate Stout Cheesecakes and Salted Caramel Cheesecake Bites</u></b></div>
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<span style="font-size: x-small;">http://thebeeroness.com/2013/12/10/mini-chocolate-stout-cheesecake-salted-beer-caramel-sauce/</span></div>
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<span style="font-size: x-small;">http://www.epicurious.com/recipes/food/views/Caramel-Sauce-234448</span></div>
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Okay, so two different cheesecakes bites were made. They are both chocolate stout cheesecakes, but one was topped with a regular mint infused salted caramel sauce and the other with a salted chocolate stout sauce. Both were insane! Totally different flavor profiles that were amazing. The salt used was Aussie Snow salt - from the Pacific waters off Australia. These were amazing.</div>
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So there you have it... my birthday dinner that was quite possibly the most inspired one to date!</div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-51591414971055115482014-12-10T18:41:00.003-05:002014-12-10T18:41:58.031-05:00December 9, 2014 - Persimmon<div style="text-align: center;">
Hello, CS followers! It's been a long time! December will be a great month... we have last night's post and then my birthday dinner on the 20th! (The ingredients are EPIC!) So we chose the mystery ingredient of persimmon for tonight's blog. Why persimmon? Why not? None of us have ever tasted one, and they are only in season for a few months in the winter, so it begged to be used.</div>
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What is a persimmon? Well... it's a fruit that looks exactly like a tomato. It also has a very light flavor - like a pear - but an extremely chalky aftertaste. Extremely chalky! Unbearably chalky! (In our opinion... and I'm sure there is someone out there who is yelling at their computer right now because obviously, we must have picked out the wrong persimmons.) But let's get started...</div>
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<b><u>Cocktail - Maple Syrup Persimmon Old Fashioned</u></b></div>
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Okay, so this is how it works. Muddle some chopped persimmon and orange slices. Add bourbon, orange juice, a splash of maple syrup, and bitters. Mix it up and garnish with a cinnamon stick. Surprisingly, it was delicious! A sweeter version of an old fashioned for those that may not be the biggest bourbon fans.</div>
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<b><u>Appetizer - Prosciutto with Persimmon, Pomegranate, and Arugula</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.epicurious.com/recipes/food/views/Prosciutto-with-Persimmon-Pomegranate-and-Arugula-236768" target="_blank">http://www.epicurious.com/recipes/food/views/Prosciutto-with-Persimmon-Pomegranate-and-Arugula-236768</a></span></div>
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Delicious! The mixture of the crunchy pomegranate seeds, the hint of pepper, the mild persimmon, the spicy arugula, and the smooth prosciutto was perfection! A delicious and beautiful salad!</div>
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<b><u>Entree - Chimichurri Marinated Skirt Steak over Persimmon Risotto</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.macheesmo.com/2011/12/persimmon-risotto/" target="_blank">http://www.macheesmo.com/2011/12/persimmon-risotto/</a></span></div>
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<span style="font-size: x-small;"><a href="http://www.epicurious.com/recipes/food/views/Skirt-Steak-with-Chimichurri-Sauce-366403" target="_blank">http://www.epicurious.com/recipes/food/views/Skirt-Steak-with-Chimichurri-Sauce-366403</a></span></div>
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Let's break it down. The skirt steak is fantastic! Why haven't we tried chimichurri before??? We marinated the steak from the morning, simply grilled it 2 minutes per side, and it was delicious! The acidity of the chimichurri perfectly matched the sweetness of the risotto. And the risotto - it was good! But can you really mess up risotto? It was a basic risotto recipe, with the addition of pomegranate seeds and diced persimmon. While not our favorite meal ever, it was still very good.</div>
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<b><u>Entree Wine - 2012 Bedell First Crush Red</u></b></div>
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This is a merlot/cabernet franc mix that is delicious! It is light and has minimal smooth tannins, with a bright berry finish. A perfect combination!</div>
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<b><u>Dessert - Persimmon Cardamom Sorbet</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.myrecipes.com/recipe/persimmon-cardamom-sorbet" target="_blank">http://www.myrecipes.com/recipe/persimmon-cardamom-sorbet</a></span></div>
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Ummm... yeah... ok... remember how we said that persimmon is chalky? Well... it doesn't get any less chalky when made into ice cream. The saving grace was a quick pomegranate seed caramel sauce we doctored up. </div>
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So yeah... there you go... a rather odd meal dedicated to the lowly fruit that most people have probably never eaten. (And let's be honest... we'll probably never eat it again.) But that's what we are here for! To experiment and explore!</div>
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<i>Coming Up - Christie's Birthday Dinner</i></div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-78768162554070350402014-09-21T09:05:00.000-04:002014-09-21T09:05:16.615-04:00September 16, 2014 - Fresh Figs<div style="text-align: center;">
And welcome back, everyone! You're probably thinking to yourself "haven't they done figs a million times", and you would be semi-correct. Every time we've done meals with figs, we can never find fresh figs, so we've always substituted with dry. So as soon as Stew Leonard's advertised flats of fresh figs on sale, we immediately decided to go fig overload! Enjoy!</div>
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<b><u>Cocktail - Fig Infused Bourbon Cocktail</u></b></div>
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Muddle fig mixed with bourbon, lemon juice, some Grand Marnier, and club soda! Delicious! Although upon doing more research, I just found a Fig and Maple Syrup Manhattan recipe online that you better believe will be coming up on the blog soon!</div>
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<b><u>Appetizer - Fresh Pair and Fig Mixed Green Salad w/ Lemon Vinaigrette</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.foodnetwork.com/recipes/fresh-pear-and-fig-mixed-green-salad-recipe.html" target="_blank">http://www.foodnetwork.com/recipes/fresh-pear-and-fig-mixed-green-salad-recipe.html</a></span></div>
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We figured a light salad would be the perfect way to start the meal, because we could really showcase the fresh figs. If you remember, a few weeks ago, we did an appetizer that was a fig stuffed with goat cheese and pecans... this is kind of like that but deconstructed. Very delicious start to the meal.</div>
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<b><u>Appetizer Wine - 2013 Chateau Haut Plaisance Bordeaux</u></b></div>
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Ummm... errr... ok, not my favorite. First off, I was looking for a white that wasn't too sweet, because I wanted it to be a rather stark palate for the fig to really come through. Most reviews were saying to go for a Riesling or a Chardonnay, but I figured a white Bordeaux would be a nice change of pace. The only problem was that I found it to be too stark a palate. It was a clean white with a grassy start and mineral finish. Unfortunately, I didn't find there to be enough fruit in it to pair with the salad. Would have been a great wine for a different meal. Oh well.</div>
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<b><u>Entree - Fig and Blue Cheese Stuffed Chicken Breasts</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.cookstr.com/recipes/chicken-breasts-stuffed-with-fresh-figs-and-goat-cheese" target="_blank">http://www.cookstr.com/recipes/chicken-breasts-stuffed-with-fresh-figs-and-goat-cheese</a></span></div>
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A deliciously easy meal! Let me note a couple things. First - overstuff your chicken. We thought it was "too much", but then when eating, we found a lot of the filling dissipated and there actually wasn't enough. Also, the bacon takes a while to cook, and I'm thinking the chicken breast doesn't brown too easily because the bacon is too thick. I would try the pancetta next time. But overall - lovely dish. And a nice side of roasted potatoes and sauteed green beans! (If you have no fresh figs - I'm curious how a fig jam or chutney mixed with the cheese would work.)</div>
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<b><u>Entree Wine - 2012 Laurel Cellars Pinot Noir</u></b></div>
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Once again, reviews said to stick with Chardonnays or other rich whites to match the fig and the poultry. However, you know us - we like reds for our main course. This was out of this world! It had sweet red fruits that intertwined delicately with some spice and herbs. The tannins were light but nicely structured for a smooth finish. This was a lovely wine for any occasion.</div>
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<b><u>Dessert - Fig and Raspberry Galette</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.williams-sonoma.com/recipe/fig-and-raspberry-galette.html" target="_blank">http://www.williams-sonoma.com/recipe/fig-and-raspberry-galette.html</a></span></div>
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In hindsight, I should have taken a picture of the whole thing. Argh. Next time. The first thing Jennifer and I both said after eating this was "how come we haven't made more of these?" A galette is the same thing as a crostata. It's basically pie crust that is haphazardly formed with fruit in the center to create a rather rustic looking dessert. It was delicious! First off - save yourself the time and use store bought pie crust (unless you're a purist - then you rock). Also, we used only 8 figs and about 1/2 a pint of raspberries and it was more than enough. Oh, and that whole brown sugar thing - oops. We didn't have any (how is that possible, I know!) so used brown "sugar in the raw" and it worked out just lovely. Delicious! (Topped with a little Poire Williams infused whipped cream!)</div>
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<b><u>Aperitif - LIV Island Raspberry Sorbetta</u></b></div>
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If you're a fan of the Line Island Wine Trail, you'll know this bottle. When driving the trail, before you hit any winery, you hit a little vodka distillery. They have these flavored vodkas (more like cordials, because I would only drink them straight) that come in raspberry, strawberry, lemon, and orange. Delicious! </div>
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So voila! Fresh fig overload! See you all soon!!!</div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-48531267827116859102014-08-31T14:32:00.001-04:002014-08-31T14:32:30.699-04:00August 30, 2014 - John's Birthday<div style="text-align: center;">
So John really decided to challenge us this year. I mean, there is no way someone can pick 2 completely opposite ingredients and expect them to make a meal. Wolfgang Puck would have slapped him upside the head. But that's ok - because Jenn and I took on the challenge with gusto. What were those two ingredients?</div>
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Eel and White Chocolate</div>
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Told you so.</div>
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<b><u>Cocktail - Brandy Daisy</u></b></div>
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Brandy, rum, blue curacao, lemon juice. Delicious!</div>
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<b><u>Appetizer - Seared Shrimp with a White Chocolate Tomato Beurre Blanc</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.cookingchanneltv.com/recipes/kelsey-nixon/pan-seared-scallops-with-a-tomato-and-white-chocolate-beurre-blanc.html" target="_blank">http://www.cookingchanneltv.com/recipes/kelsey-nixon/pan-seared-scallops-with-a-tomato-and-white-chocolate-beurre-blanc.html</a></span></div>
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White chocolate beurre blanc. For real. And it was tasty!!! The acidity of the tomato really helped with the underlying sweeter white chocolate flavor. Believe it or not, very delicious! (And yes, finding savory white chocolate dishes was not easy.)</div>
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<b><u>Appetizer Wine - 2012 Domaine Cheveau Macon Solutre-Pouilly</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6dOjrmuqOg2-IDG17CxIXNDNMQVWFo5YXlGQSCfCYiQTOG1fLBOWKOK9GvEZtyd7gUPtTHe7GJbn75dKtY6QHG7dgG1YExccH77oJJcGqgoGjeIo8CSF8HPsjmA4Jse51I4gGi1v5WNX/s1600/photo+3+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6dOjrmuqOg2-IDG17CxIXNDNMQVWFo5YXlGQSCfCYiQTOG1fLBOWKOK9GvEZtyd7gUPtTHe7GJbn75dKtY6QHG7dgG1YExccH77oJJcGqgoGjeIo8CSF8HPsjmA4Jse51I4gGi1v5WNX/s1600/photo+3+(4).JPG" /></a></div>
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We went back to Harry's for this meal. While we have enjoyed pairing our own wines recently, this was obviously a task for the professionals. Even Christelle seemed stumped with our menu. She recommended a heavy Chardonnay to go with the richness of the beurre blanc. And it was delicious! Rich and structured but not heavy on the oak - it paired up beautifully with the appetizer!</div>
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<b><u>Entree - Smoked Eel with Steamed Leeks and New Potatoes with a Clam Beurre Blanc</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.bbc.co.uk/food/recipes/smoked_eel_with_new_23202.pdf" target="_blank">http://www.bbc.co.uk/food/recipes/smoked_eel_with_new_23202.pdf</a></span></div>
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Yup. You read that properly. We weren't going to do any Japanese-style eel dish, because that would be too easy. And the recipe included beurre blanc, so we kind of just added an ingredient to John's wish list at this point. And the clams - baby clams straight from Italy! Delicious! Believe it or not, the flavor was fantastic and this really was an amazing </div>
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<b><u>Entree Wine - 2012 Pecchenino San Luigi Dogliani</u></b></div>
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Christelle was really challenged on this one. She wanted so badly to serve a white with the entree, but after the heavy Chardonnay, there was no viable option. This smooth Italian red with fruit forward with sweet tannins and completely worked! </div>
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<b><u>Dessert - White Chocolate and Lemon Pots de Creme</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-and-white-chocolate-pots-de-creme-recipe.html#!" target="_blank">http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-and-white-chocolate-pots-de-creme-recipe.html#!</a></span></div>
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Smooth custard-y goodness! A fantastic end to the meal and extremely easy to make!</div>
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<b><u>Aperitif - Jones Winery Raspberry Rhapsody</u></b></div>
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This local winery here in CT produces this great dessert wine full of raspberry flavor! A perfect tartness to go with the smooth dessert!</div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-80535102057328582462014-08-03T14:38:00.000-04:002014-08-03T14:38:16.255-04:00July 29, 2014 - Antonio's Birthday<div style="text-align: center;">
Good Afternoon, everyone! We have a great post for you today!!! This was Tony's first year participating in our "pick your ingredient" birthday blog dinner and we had a lot of fun with it. Tony's quick answer was "lobster and tomatoes", which naturally we groaned at because that seemed so simple. I mean, really? Challenge us, please! Anyways... we ended up with a dynamite meal that anyone can make at home!</div>
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<b><u>Cocktail - Blueberry-Cassis Lemon Martini</u></b></div>
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This was kind of a "what do we have in the liquor cabinet" cocktail. We had some leftover limoncello, and figured lemons and lobster go well together, so we mixed that with regular vodka, creme de cassis, and floated some blueberry Polar Seltzer over it. Delicious!!! (Oddly, had somewhat of a "tea" flavor... we have no idea where that came from.)</div>
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<b><u>Appetizer - Grilled Lobster & Prosciutto Flatbread</u></b></div>
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We totally improvised on this one! We used store bought pizza dough and brushed it with some herbed olive oil. We then placed on the grill for a few minutes, flipped it over, and then topped with prosciutto, a little shredded gruyere cheese, roasted cherry tomatoes, cooked lobster meat, and fresh basil. We cooked until the crust got nice and crispy (probably 5-10 minutes) and served. Delicious! Easy! Can't wait to try out different variations!</div>
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<b><u>Appetizer Wine - Chateau de Nages Brut Rose</u></b></div>
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This medium bodied rose is a blend of Syrah and Grenache grapes and matched perfectly with our appetizer. It is a great drinking wine - with ripe cherry and melon - but has a nice crisp finish. </div>
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<b><u>Entree - Crab and Shrimp Stuffed Lobster</u></b></div>
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<span style="font-size: x-small;"><a href="http://capecodlife.com/recipes/baked-stuffed-lobster/" target="_blank">http://capecodlife.com/recipes/baked-stuffed-lobster/</a></span></div>
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Oh yeah. I decided I wanted to do a stuffed lobster because it was something we had in a restaurant a year ago and Tony had loved it. Why not try to replicate his favorite dish? The only changes we made to the recipe was that we used just shrimp and crab stuffing - no scallops. And we eyeballed the bread crumbs and didn't add extra butter at the end. (Trust me, it does NOT need it.) Also - this made about double the stuffing than we needed... so I suggest you halve the recipe. (Or reuse to make those crab stuffed filet mignons from a previous post!) Also - 30 minutes may be a little shy on baking time depending on the size of your lobster. Regardless - delicious, filling, amazing meal. </div>
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<b><u>Side Dishes - Herbed Spaetzle and Gorgonzola Roasted Tomatoes</u></b></div>
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<span style="font-size: x-small;">http://allrecipes.com/Recipe/German-Spaetzle-Dumplings/Detail.aspx?event8=1&prop24=SR_Title&e11=spaetzle&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i10</span></div>
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<span style="font-size: x-small;">http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-tomatoes-with-garlic-gorgonzola-and-herbs-recipe.html</span></div>
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We've made spaetzle before, and it is one of our favorites! We just followed the base recipe and then fried up with garlic and tons of fresh herbs! The tomatoes were also a hit - nice and caramelized from the roasting with the creamy Gorgonzola!</div>
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<b><u>Entree Wine - 2012 Oak Ridge Zinfandel</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXap_oTyNY9iR83wJv159I8MmcU2QtGsMIOY-DfanYe7MKN72QoSYgWfWAHdnUjqWMqLgvkIPirNf3-t3q2WTapFPIx-OI3up7RcQGw0IcaVHzIfF7GukJKpk6QUeBm1thVXz0JfR45yH/s1600/photo+1+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXap_oTyNY9iR83wJv159I8MmcU2QtGsMIOY-DfanYe7MKN72QoSYgWfWAHdnUjqWMqLgvkIPirNf3-t3q2WTapFPIx-OI3up7RcQGw0IcaVHzIfF7GukJKpk6QUeBm1thVXz0JfR45yH/s1600/photo+1+(2).JPG" /></a></div>
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Oh wow. This robust red is the new house favorite! Rich and earthy with ripe fruit and light acidity, this left a fantastic fruity flavor on the palate with a hint of smoke on the finish.</div>
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<b><u>Dessert - Creme Brulee</u></b></div>
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<span style="font-size: x-small;">http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe.html</span></div>
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One of the birthday boy's favorite desserts, you cannot go wrong with this classic dish!</div>
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So there you go - another great birthday meal for the books. Coming up soon - John's birthday... and you won't believe it when you see the ingredients he picked!</div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-51904581994832374202014-06-29T09:24:00.001-04:002014-06-29T09:24:29.349-04:00June 28, 2014 - Jennifer's Birthday<div style="text-align: center;">
Good Morning! 2 posts in one day, very exciting! Last night, we cooked Jennifer's annual birthday dinner - a couple weeks late, but T and I spent three weeks in Italy, so we had to postpone. Let's chat about Italy for a second - yes, the food is divine. Plan on seeing a lot of Italy inspired dishes coming up. I really think its the fresh pasta and seafood that makes a difference. That, and the simple preparation with quality ingredients. Fresh herbs, olive oil, and lemon. No butter, no crazy spices - just perfection!</div>
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On to important topics, though. What were Jennifer's ingredients? I know what you're thinking - some exotic fish or meat with a spice from somewhere in the world that no one has ever heard of. NO! She totally threw me for a loop when she said "watermelon and peaches." What? Really? We have that all the time! But the challenge really did come about, because it's not like we're going to just find some boring peach pie recipe for a birthday dinner, right? </div>
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<b><u>Cocktail - Watermelon Ginger Mojitos</u></b></div>
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Oh yeah. Let me walk you through this quickly. Ginger simple syrup is how you infuse the ginger flavor - mix equal parts sugar and water, bring to a boil, and then let cool. Add some sliced ginger to the syrup while cooling so it infuses. I then basically just juiced some watermelon, and mixed syrup, watermelon, and white rum until the flavor worked for me. Mix it with muddled mint and then top with some Polar Seltzer "mint mojito".</div>
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<b><u>Appetizer - Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts and Zesty Citrus Dressing</u></b></div>
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<a href="http://www.foodnetwork.com/recipes/grilled-shrimp-orange-watermelon-salad-peppered-peanuts-zesty-citrus-dressing-recipe.html" target="_blank"><span style="font-size: x-small;">http://www.foodnetwork.com/recipes/grilled-shrimp-orange-watermelon-salad-peppered-peanuts-zesty-citrus-dressing-recipe.html</span></a></div>
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OMG. I could eat this every day as a meal in itself. I did make some changes - so let's take this step by step. Lots of it was done in advance. Obviously, I was cooking with a lot of peaches and watermelons, so those were all diced and big bowls and put to the side. The edamame - cooked it up, chilled it, put it in a to go cup for later. The dressing/marinade - prepped it and put it in a to go cup. Instead of oranges - save yourself the hassle and use canned mandarin orange slices. I also skipped all the herbs at the end. I then used a box of mixed spring greens. Once I arrived at Jenn's, we brushed the shrimp with the glaze and then brushed again once on the grill. Simply assemble salad to your liking, top with a shrimp skewer, and drizzle with more glaze/dressing. Delicious! I'm actually using the leftover glaze/dressing/whatever on some chicken for the grill tonight!</div>
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<b><u>Appetizer - Peach and Tomato Gazpacho</u></b></div>
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<a href="http://www.epicurious.com/recipes/food/views/Peach-and-Tomato-Gazpacho-232601" target="_blank"><span style="font-size: x-small;">http://www.epicurious.com/recipes/food/views/Peach-and-Tomato-Gazpacho-232601</span></a></div>
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See it right next to the prosecco? We served it in shooters, because it is thick and heavy. It was fantastic! A great way to combine your fruits and veggies into a healthy dish!</div>
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<b><u>Appetizer Wine - Ponte Prosecco </u></b></div>
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Okay, let me give a HUGE shout out to the people at Stew Leonard's Wines. John went there with our menu and they really had some fun helping him pick out a perfectly matching combination. This was, hands down, the best Prosecco we have ever had. I can't explain it. It's the perfect balance of fruit, bubbles, and flavor!</div>
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<b><u>Entree - Tamarind Glazed Duck Tacos with a Peach-Watermelon Salsa</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.foodnetwork.com/recipes/bobby-flay/tamarind-glazed-duck-tacos-with-grilled-pineapple-relish-and-pickled-onions-recipe.html" target="_blank">http://www.foodnetwork.com/recipes/bobby-flay/tamarind-glazed-duck-tacos-with-grilled-pineapple-relish-and-pickled-onions-recipe.html</a></span></div>
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BAM! There you go! Didn't think I could find something creative with peaches and watermelon, right? Look no further for a truly impressive meal! Okay, we only did the duck part of the recipe above - but we followed to a T and it was perfect! (I can only find Tamarind at Whole Foods, if you're a local and looking for it, by the way.) Tamarind is a sweet and sour type of thick glaze. Then I made a peach and watermelon salsa (see recipe below - I just subbed watermelon for the mango) and it was divine! On the side - we did a stone fruit slaw and it tied into the recipe perfectly! Side note - make sure to put the ginger in that slaw - I think it really brought a flavor profile that helps propel this dish into "delicious-ness."</div>
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<span style="font-size: x-small;"><a href="http://www.foodnetwork.com/recipes/sunny-anderson/mango-and-peach-salsa-recipe.html" target="_blank">http://www.foodnetwork.com/recipes/sunny-anderson/mango-and-peach-salsa-recipe.html</a></span></div>
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<a href="http://www.epicurious.com/recipes/food/views/Stone-Fruit-Slaw-366407" target="_blank"><span style="font-size: x-small;">http://www.epicurious.com/recipes/food/views/Stone-Fruit-Slaw-366407</span></a></div>
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<b><u>Entree Wine - 2011 Meiomi Pinot Noir</u></b></div>
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I will never be the same after this wine. By far, the best wine we have ever had on this blog! This California Pinot was unbelievable and unexpected! It was strong and bold and full of dark berry flavors. It also had a smooth cocoa and vanilla undertone to it that really made it stand out. Seriously - Stew's Wines - you hit this one out of the park!</div>
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<b><u>Dessert - Strawberries and Peaches with Balsamic Zabaglione</u></b></div>
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<a href="http://www.epicurious.com/recipes/food/views/Strawberries-and-Peaches-with-Balsamic-Zabaglione-106517" target="_blank"><span style="font-size: x-small;">http://www.epicurious.com/recipes/food/views/Strawberries-and-Peaches-with-Balsamic-Zabaglione-106517</span></a></div>
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Light and refreshing and a perfect end to the meal! I'm not sure what a zabaglione is to be honest, but it was pretty much a thickened jazzed up whipped cream. It was a perfect complement to the fresh fruit and sweet sauce. What is vin santo? No clue. I wasn't about to spend $30 on a bottle of it to find out. So I simply used a $12 ice wine and then we finished that off for dessert. :-)</div>
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There you go - another stunning birthday dinner for the books! And the best thing is - we have two more birthday dinners this summer! John is in August, and Tony is excited for his, which we will probably do next week!</div>
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<i>Next Post - Antonio's Birthday Dinner</i></div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-80702430608948630882014-06-29T08:56:00.001-04:002014-06-29T08:56:50.744-04:00May 30, 2014 - Small Plates of Big Flavor<div style="text-align: center;">
Good Morning, all! Jennifer and I did an impromptu CS meal on Friday night since both the men were out doing their own thing... after all, when the cat's away, the mice will play, right? Anyways - we decided to forgo the big, heavy meal and go for a lighter "small plates" type affair - and it turned out perfectly! Enjoy!</div>
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<b><u>Cocktail - Watermelon Cucumber Margaritas</u></b></div>
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Watermelon is in one of our small plates, so we figured we would put that juicer to use and engage in some fresh margaritas... it was delicious! We simply juiced cucumber and watermelon - then mixed it with tequila until it tasted up to par. (We also muddled a little mint, too.) Light, refreshing - goes down too easy.</div>
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<b><u>Plate 1 - Watermelon Mozzarella Salad</u></b></div>
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<a href="http://blog.umamimart.com/2012/08/the-forest-feast-watermelon-salad/" target="_blank"><span style="font-size: x-small;">http://blog.umamimart.com/2012/08/the-forest-feast-watermelon-salad/</span></a></div>
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Oh. My. Goodness. Yes. Why haven't we done this before? Follow the recipe exactly and you will not go wrong! Juicy crisp watermelon with creamy mozzarella - more, please!</div>
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<b><u>Plate 2 - Baked Fig Crostini</u></b></div>
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<a href="http://www.myrecipes.com/recipe/baked-fig-crostini-10000002003467/" target="_blank"><span style="font-size: x-small;">http://www.myrecipes.com/recipe/baked-fig-crostini-10000002003467/</span></a></div>
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If I had to pick one dish to eat for the rest of my life - this may be it! Gooey, sweet, tart - I can't even begin to explain it. You want to make something to impress? Here you go - look no further. BUT - let's modify a couple things. First off - you don't need the crostini. If you were doing crostini - I would recommend spreading the goat cheese and then a fig jam. The way we built it - it was too cumbersome to eat. Just serve the figs themselves - bite sized pieces of heaven. Also - we used cooked sliced pancetta that we then chopped - it has a nice pepper to it and is a little easier to eat than chopped bacon. Finally, a little drizzle of honey never hurt anyone.</div>
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<b><u>Plate 3 - Asian Braised Pork Belly</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-new-orleans-asian-style-braised-pork-belly-recipe.html" target="_blank">http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-new-orleans-asian-style-braised-pork-belly-recipe.html</a></span></div>
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I give up on pork belly. It was good, don't get me wrong - but honestly, not worth the time it took to make it. I'm just going to have to rely on good restaurants to serve the pork belly I'm craving. Still - if you're up for a challenge - go for it! Let me know how to improve!</div>
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<b><u>Plate 4 - Roasted Sweet Potatoes with Garlic and Rosemary</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.foodnetwork.com/recipes/roasted-sweet-potatoes-and-garlic-with-rosemary-recipe.html" target="_blank">http://www.foodnetwork.com/recipes/roasted-sweet-potatoes-and-garlic-with-rosemary-recipe.html</a></span></div>
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See picture above. Delicious! Great side dish and a wonderful way to use up potatoes!</div>
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<b><u>Wine 1 - 2011 Daglia Cannon Cabernet</u></b></div>
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Great with the pork, this oaky and dry red wine has strong berry notes in the background and a leathery type of finish. Strong tannins but they are very refined and help with the flavor.</div>
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<b><u>Wine 2 - 2007 Aspaldi Rioja Reserva</u></b></div>
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Good with everything, this Spanish red was a hit! Black cherry with a little smokiness and a sense of Asian flavors coming out! Delicious!</div>
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<b><u>Dessert - Boozy Watermelon Cupcakes</u></b></div>
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<span style="font-size: x-small;">http://cookingwithcurls.com/2013/05/15/watermelon-margarita-cocktail-cakes-spiked-recipe-challenge-tequila/</span></div>
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Cupcakes made with alcohol? You can never go wrong! These sweet little babies packed a punch but were so good!</div>
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So there you go - a small plates meal that was delicious and very much enjoyed on our ladies night. Next post is special - it's Jennifer's birthday dinner... which means themed ingredients and a big challenge!</div>
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<i>Next Post - Jennifer's Birthday</i></div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-47087444337828530572014-05-03T18:53:00.002-04:002014-05-03T18:53:55.724-04:00May 2, 2014 - Jazzed up Surf and Turf<div style="text-align: center;">
Thanks for visiting, CS followers! I don't even know where to start on how fantastic this meal was, so I'm just going to dive right in...</div>
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<b><u>Cocktail - Whiskey Champagne Cocktail</u></b></div>
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Whiskey, Prosecco, and a large orange slice. Simple and delicious!</div>
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<b><u>Appetizer - Mini Crab Cakes</u></b></div>
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<a href="http://www.epicurious.com/recipes/food/views/Mini-Crab-Cakes-352041" target="_blank"><span style="font-size: x-small;">http://www.epicurious.com/recipes/food/views/Mini-Crab-Cakes-352041</span></a></div>
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Nom nom nom. We could not get enough of these little babies! (We also used a lemon pepper panko to keep with our pepper theme.) They were moist and rich on the inside but crispy and crunchy on the outside. Great served warm or room temperature - this is a go-to brunch idea!</div>
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<b><u>Appetizer Wine - Albarino</u></b></div>
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I forgot to take a picture of the bottle, so I don't remember what it was, but I do remember it was a Spanish Albarino, which is definitely one of our favorite whites. It was crisp and grassy with a good depth to it that perfectly complemented the lemon in the crab cakes.</div>
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<b><u>Entree - Crab Stuffed Filet Mignon with Whiskey Peppercorn Sauce</u></b></div>
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<span style="font-size: x-small;"><a href="http://allrecipes.com/Recipe/Crab-Stuffed-Filet-Mignon-with-Whiskey-Peppercorn-Sauce/Detail.aspx?event8=1&prop24=SR_Title&e11=crab%20filet%20mignon&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1" target="_blank">http://allrecipes.com/Recipe/Crab-Stuffed-Filet-Mignon-with-Whiskey-Peppercorn-Sauce/Detail.aspx?event8=1&prop24=SR_Title&e11=crab%20filet%20mignon&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1</a></span></div>
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Ladies and gentlemen - undo a belt buckle, embrace the calories, and dive right in! Let's break it down. First - the sauce. If you look at the recipe, it's really simple - but keep in mind, if there is anything you learn from this blog, it is that a good sauce will need a minimum of 30-60 minutes to properly reduce. And we did take about 60 minutes to get it to perfection. Also - we didn't use the mushrooms, so this recipe was mushroom-free. (And honestly, I don't think anything was lost for that.) The crab meat stuffing - we cheated. I had all intentions of buying all the ingredients and making it myself - but the store didn't have real lump crab meat and I do not like the idea of crab in a can. However, the store had pre-made "crab meat stuffing" that I guess people use to form their own crab cakes. I picked that up instead and it was unbelievable. So you cut a side pocket in your filet, stuff that baby with packed crab meat stuffing, and then secure a piece of bacon around it. (I would recommend pre-cooking the bacon slightly because it will not be crispy by the time the filet is done.) We followed the instructions and cooked it in a pan (approx. 4 min per side) and then kept warm in the oven while deglazing the skillet and finishing up the sauce. Finger licking good! And such a nice dish to impress - the crab meat really throws it over the top. (And can be made in advance - the sauce, the stuffing, and putting the filets together.)</div>
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<b><u>Side Dish - Roasted Asparagus and Mashed Japanese Sweet Potatoes</u></b></div>
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That is a picture of a Japanese sweet potato. They are popping up in grocery stores more often, and Jennifer introduced me to them last night. I am a convert and an addict. We mashed them just like regular mashed potatoes, except for 2 sweet potatoes, we only needed about 1 Tbsp butter and a splash of milk. And they were insanely creamy and delicious. They are slightly sweet and almost have an earthy chestnut flavor. It is so hard to explain, except that you must try them now! Oh, and we just threw some asparagus in the oven to roast with EVOO and salt. We really didn't want a crazy side dish to detract from the elaborate filet.</div>
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<b><u>Entree Wine - 2012 Cherry Tart Pinot Noir</u></b></div>
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So John went to our local Stew Leonard's Wines to do a wine pairing and they were rather perplexed with the idea of steak (think Cabernet) and crab (think sauvignon blanc.) So the guy there decided on a pinot noir, which we obviously stared cross-eyed at in the beginning. But he was so right! On the nose, it was immediate cherries and chocolate and we were concerned that it would be a hard balance on the meal. However, it mellowed into a smooth wine that didn't overpower the crab and didn't get lost in the steak. A fantastic red wine!</div>
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<b><u>Dessert - Chocolate Whiskey Truffle Souffles with Caramel Sauce</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.epicurious.com/recipes/food/views/Chocolate-Whiskey-Truffles-Souffles-with-Caramel-Sauce-105458" target="_blank">http://www.epicurious.com/recipes/food/views/Chocolate-Whiskey-Truffles-Souffles-with-Caramel-Sauce-105458</a></span></div>
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O.M.G. Seriously. First off - let's give a huge round of applause to Jennifer for making her own truffles! (If you read the reviews on the website for the recipe, many people recommend just buying some store bought truffles. And honestly, you probably can and it will be just fine.) But these truffles were amazing and the size of golf balls. So the only recommendation I have is to watch how big they are. (If they are the size of golf balls, like ours, half the truffle.) Then follow the recipe exactly and keep your eye on the oven to make sure you don't overcook. Also - save yourself the aggravation and just buy store bought caramel sauce. This was something of a mix between a souffle and a lava cake and it was just divine. We want to retry it now with different flavor profiles - amaretto and almond, creme de cocoa and hazelnuts, etc.</div>
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So there you go - an amazing meal that will absolutely go down in your recipe box as a "must make when I need to impress someone" meal! </div>
<br />Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-23503209052050144502014-03-17T21:03:00.000-04:002014-03-17T21:03:50.895-04:00March 16, 2014 - Nuts and Espresso<div style="text-align: center;">
Okay, full disclosure - this is NOT an Irish recipe. And as I'm going through our previous posts, I've realized that our Irish postings are the MOST viewed postings around this time of the year. So we totally appreciate you coming to us for some St. Paddy's day inspiration, and we totally apologize for not flexing our Irish muscles again this year. But once again - corn beef and cabbage just isn't our thing. </div>
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So instead, we had some fun this week and built a recipe around nuts and espresso... that's right... coffee and nuts... because why the heck not?</div>
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<b><u>Cocktail - Espresso Tequila Cocktail</u></b></div>
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Cold brewed espresso, tequila, the juice from brandied cherries... delicious!</div>
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<b><u>Appetizer - Sweet Potato Souffle with Frangelico Goo and Toasted Hazelnuts</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.mensjournal.com/food-drink/recipes/a-next-day-sweet-potato-souffle-20121118" target="_blank">http://www.mensjournal.com/food-drink/recipes/a-next-day-sweet-potato-souffle-20121118</a></span></div>
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Yup, we subbed Frangelico for the rum because it's a hazelnut liqueur. We also halved the souffles (which made 5) and did one quarter of the goo, which still made plenty. Delicious! Sweet but savory and the goo was insane. Unexpected and absolutely brought this souffle to a whole new level.</div>
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<b><u>Appetizer Wine - 2010 Murrieta's Well the Whip</u></b></div>
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This white blend combines a ton of different varietals for a wine that just explodes with peach, vanilla, and butterscotch. It has a nice grassy-ness to it, and some minerality to balance the richness of the predominant chardonnay grape. A superb white!</div>
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<b><u>Entree - Duck Breast Crusted with Honeyed Nuts, Coffee Infusion and Brandied Cherries</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.foodnetwork.com/recipes/duck-breast-crusted-with-honeyed-nuts-coffee-infusion-and-brandied-cherries-recipe.html" target="_blank">http://www.foodnetwork.com/recipes/duck-breast-crusted-with-honeyed-nuts-coffee-infusion-and-brandied-cherries-recipe.html</a></span></div>
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Oh yeah, let me walk you through this. First - the sauce will take about an hour to properly reduce. Give it time and be patient. We also halved the sauce for 4 people and should have actually quartered the sauce because there was a ton leftover. Also, we had no duck consomme (which is actually just clarified stock) so used the veal/duck demi-glace that we've used for other recipes. 2 cups cream, 1 cup of the demi-glace. Secondly, the nut crust is fairly straightforward - just don't burn the nuts. When cooking the duck, we do not recommend using the oil to cook the duck - it will hinder the duck breast from getting crispy. And the cooking time is perfection! Flavor-wise - very good! The combination of nuts, honey, coffee, brandied cherries - insane! The coffee sauce turned out fantastic - mild, light, and full of flavor. (Keep in mind - we did not use cracked espresso beans, but instead used 2 "pods" for the coffee machine I have at home and steeped.) Side dishes - quinoa from a box and the endive from the recipe. The endive was great as well, especially with the orange in it! Refreshing, light, and almost palate cleansing.</div>
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<b><u>Entree Wine - 2010 Moncayo Alto Campo De Borja</u></b></div>
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Stop the presses. Best wine I have had so far this year! This Spanish red is explosively perfumed with dark berries, flowers, and spices. There are lots of berries on the palate, but a nice smokiness to counter it from being too sweet. And the finish is smooth and lingering with well-balanced tannins. If you're looking for a nice bottle to bring to a dinner party - this will make you a rockstar.</div>
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<b><u>Dessert - Chocolate Espresso Flourless Cake with Brandied Cherries</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Espresso-Cake-with-Raspberry-Sauce-754" target="_blank">http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Espresso-Cake-with-Raspberry-Sauce-754</a></span></div>
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This rich, dense cake is perfection! It has a fudge like texture and took to our brandied cherry topping very well. Keep in mind - it uses mostly semi-sweet chocolate and unsweetened chocolate so it is not very sweet. We thought it was a perfect balance but those who prefer the flavors of milk chocolate vs. dark may want to sub out the unsweetened chocolate for semi-sweet or milk. Delicious! </div>
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All in all, a fantastic meal. Who knew we could create such a gourmet menu with nuts and coffee as inspiration. See you all soon!</div>
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PS - There are a few most posts on our sister blog culinarysundaysleftovers.blogspot.com</div>
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Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-86474994178249220322014-02-23T08:53:00.002-05:002014-02-23T08:53:51.906-05:00February 21, 2014 - The Winter Olympics<div style="text-align: center;">
Good Morning, everyone! We figured that it would be fun to somehow honor the Olympics in this post and racked our brains trying to think up a fabulous Russian menu. Well... we really couldn't find anything we liked, so we changed our criteria and made a menu to honor the Top 3 Medalists. Well... the medal count of course had to change that day, but we made it work. The medal count in the end was: USA, Russia, Canada. However, the night before Norway/Netherlands were tied for the #3 spot. So we compromised... you'll see:</div>
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<b><u>Cocktail - Maple Syrup Old Fashioned</u></b></div>
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CANADA</div>
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Since Canada kind of snuck up on us last minute, we turned it into our cocktail. Canadian whiskey, maple syrup, lemon juice, dash of bitters! Classic cocktail meant for the cold weather!</div>
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<b><u>Appetizer - Pierogi Ruskie</u></b></div>
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<span style="font-size: x-small;"><a href="http://easteuropeanfood.about.com/od/pierogidoughs/r/ruskiepierogi.htm" target="_blank">http://easteuropeanfood.about.com/od/pierogidoughs/r/ruskiepierogi.htm</a></span></div>
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RUSSIA</div>
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Yes, pierogis are traditionally Polish. However, when we googled Russian recipes, they did show up multiple times. And we like them, so judgement call - it's Russian. They are rather labor intensive, but such awesome comfort food. Make them, boil them for about 2 minutes (until they float), and they saute up in some butter and top with caramelized onions! (Side note - I wonder if you could use wonton wrappers and make your own that way and save some time??)</div>
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<b><u>Appetizer Wine - 2012 Cloud Break Chardonnay</u></b></div>
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This wine costs under $7. Yes. Seriously. However, I've only found it at our local "big box wine retailer" Total Wine. Full bodied with lots of butter, apple, and oak - this is a great everyday drinking wine!</div>
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<b><u>Entree - Root Beer Glazed Pork Chops over Bourbon Mashed Sweet Potatoes with Caramelized Onions</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/root-beer-glazed-pork-chops-bourbon-mashed-sweet-potatoes-caramelized-onions-recipe2.html" target="_blank">http://www.foodnetwork.com/recipes/emeril-lagasse/root-beer-glazed-pork-chops-bourbon-mashed-sweet-potatoes-caramelized-onions-recipe2.html</a></span></div>
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USA</div>
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Don't ask why we picked this as our representation of America. It was just a stockpiled recipe that looked awesome! First and foremost - let that root beer glaze reduce! It will take at least an hour. Make it the first thing you start when you get into the kitchen! We grilled the pork chops for ease and the caramelized onions were made in a large batch so we could use them for the appetizer as well. The bourbon sweet potatoes are amazing - but use your judgement. We didn't use as much sugar or cream, just kind of added to taste. This meal was delicious! I don't even know how to explain that root beer glaze, but it was insane. It was almost like a thick balsamic reduction but without the tartness. If you're looking to jazz up a pork chop - this is the way to go!</div>
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<b><u>Entree Wine - Trumpeter Malbec Syrah</u></b></div>
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As you can tell from the label, this bad boy has been hanging out for a while in the wine fridge. Unfortunately, I don't have a year for you - but we don't discriminate. This was a fantastic pairing for the pork chop! Berries, chocolate, and tobacco were on the tongue with there were sweeter tannins and a pleasant bit of oak. Smooth but structured - this was a great wine to hold up to the pork chop but not overpower it!</div>
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<b><u>Dessert - Something Dutch</u></b></div>
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NETHERLANDS/NORWAY</div>
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Okay, this is a recipe that John used to make a lot as a kid, but couldn't think of the actual name. The first picture is the egg-based liqueur (Advocaat). I know what you're thinking, but don't worry. Basically - you soak raisins in rum overnight. Then you add the egg liqueur and put into a crepe. We topped with some whipped cream and toasted hazelnuts. Do not serve this to children as the Advocaat has some serious bite to it. However it is delicious and works so well with the rum soaked raisins. But trust me, no need for an aperitif!</div>
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So there you go - our ode to the Olympics! </div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com2tag:blogger.com,1999:blog-8558806226498044600.post-3258539579916481212014-02-16T15:22:00.000-05:002014-02-16T15:22:00.136-05:00Psst...We added three more posts to our culinarysundaysleftovers.blogspot.com site... go check it out!<br />
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We should be doing a blog dinner this week so stay tuned for updates!<br />
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<br />Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-53557524034908683342014-01-26T08:32:00.003-05:002014-01-26T08:32:57.152-05:00January 20, 2014 - Pork Belly Tacos<div style="text-align: center;">
Good Morning, everyone! The sun is shining off the frigid ice, the air is a balmy 28 degrees - I love winter. (That is absolute and total sarcasm.) Anyways... I made it over to Jenn's house Monday night for a pork belly dinner. Why pork belly? Why not? Actually, I had fried pork belly tacos at a restaurant at Mohegan Sun last year and they were mouth watering, finger licking, to-do-for and I wanted to replicate. Unfortunately, it didn't quite turn out the way we wanted. However, my new obsession with baby tacos is ramping up, so expect to see some mini taco ideas on the other blog! (Yes, I plan on throwing up some dishes on there, too. We cook pretty much every day, so may as well start taking some pictures, right?)</div>
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<b><u>Cocktail - Melon Margarita</u></b></div>
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So when I made the salsa for the tacos, I bought a container of pre-cut watermelon, honeydew, and cantaloupe. So I kept some of the mixed melons, threw it in the juicer, and then added it to tequila, triple seq, and a splash of lime. That simple! (And very delicious!)</div>
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<b><u>Entree - Fried Pork Belly Tacos</u></b></div>
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<a href="http://www.foodrepublic.com/2012/05/03/smoked-pork-belly-carnitas-tacos-recipe" target="_blank">http://www.foodrepublic.com/2012/05/03/smoked-pork-belly-carnitas-tacos-recipe</a></div>
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Okay, so conceptually, this is awesome! However, I think I didn't really use my head in the prep work. First off, I dusted the pork belly with the rub and then put it in the crock pot with the glaze. Then I realized that my "tequila" was actually pre-mixed margarita mix, so I just used that instead of adding the OJ and the agave. We left in crock pot for about 5 hours, cooled, diced and then tossed in a pan of oil and quickly fried until crispy. The unfortunate part was that there was NO flavor! So this is what I took away from it - rub GENEROUSLY! Like, dump it on, rub it in, and make it a serious crust. Secondly, follow the glaze exactly. Third, I think it needs the smoker for the additional flavor. However, while the pork had no flavor, by adding the toppings, it was still a delicious meal!</div>
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<b><u>Topping - Melon Salsa</u></b></div>
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Okay, so I chopped up the watermelon, honeydew, and cantaloupe. Then I added diced red onion, a little bit of minced jalapeno and some chopped cilantro. Finish with a squeeze of lime juice and delicious!</div>
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<b><u>Topping - Tequila Slaw</u></b></div>
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Okay, we cheated a little. We bought the bagged broccoli slaw, added some cilantro, a little white wine vinegar, and some tequila. Boom!</div>
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<b><u>Topping - Roasted Corn</u></b></div>
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We simply threw a can of corn in a skillet with some butter and then dusted with spices like cumin, coriander, and cayenne pepper. It was crispy and delicious!</div>
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<b><u>Final Plate</u></b></div>
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<b><u>Wine </u></b></div>
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We used a house Rioja that was laying around. Yum!</div>
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<b><u>Dessert - Chocolate Churros</u></b></div>
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<a href="http://allrecipes.com/Recipe/Churros/Detail.aspx?event8=1&prop24=SR_Title&e11=churro&e8=Quick%20Search&event10=1&e7=Home%20Page" target="_blank">http://allrecipes.com/Recipe/Churros/Detail.aspx?event8=1&prop24=SR_Title&e11=churro&e8=Quick%20Search&event10=1&e7=Home%20Page</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDflB65YyV-hPvVzroqkHTJe4wlh351XfAKak1L0A5TPy-_FeEU7-dUpraAMqv71Fcq4Ud_X9RbLP3XMyCcpadIONxRpDFudK9JQIqAYPMJk1Xs3ua49j8o3580vPxdY93A4ZqyTOgnVbj/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDflB65YyV-hPvVzroqkHTJe4wlh351XfAKak1L0A5TPy-_FeEU7-dUpraAMqv71Fcq4Ud_X9RbLP3XMyCcpadIONxRpDFudK9JQIqAYPMJk1Xs3ua49j8o3580vPxdY93A4ZqyTOgnVbj/s1600/photo+3.JPG" height="320" width="239" /></a></div>
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Followed the recipe to a T, dusted with cinnamon sugar, drizzled with some melted chocolate, and gorged ourselves. Delicious! (And lots of possibilities with sweet and/or savory combinations!)</div>
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So while not our best meal, definitely not a bad one and it has a lot of potential! We should be doing another blog dinner soon, but in the meantime, I know we'll be taking some pictures of our recipes for you, so please check back to this blog or our sister blog for some new food ideas!</div>
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<br />Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-35613451468958876202014-01-20T13:05:00.001-05:002014-01-20T13:05:41.736-05:00December 15, 2013 - Starfruit and Brandied Cherries<div style="text-align: center;">
Good afternoon, CS followers. Two posts today AND we are getting together tonight to cook a dinner! Woohoo! So my birthday was late December, and it was my turn to pick some ingredients for the meal. So I picked the random fruit I always see in the grocery store by itself in a little wicker basket and of course my favorite brandied cherries!</div>
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<b><u>Cocktail - Starfruit Lemonade Sangria</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.seriouseats.com/recipes/2011/06/starfruit-sangria-lemonade-recipe.html" target="_blank">http://www.seriouseats.com/recipes/2011/06/starfruit-sangria-lemonade-recipe.html</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywncrKIdN0DZLr67p5OaTYBi_7YPHu-PhDDeipvFB88sZieMzLGP6dGMh-bXXVRaY0B6zRAgPi2N10G9BYrVA95Hism3Hd-bnUyrCykB5wDgD5V5EEvzK_xEGhnagkKXxto0_BKMUiixC/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywncrKIdN0DZLr67p5OaTYBi_7YPHu-PhDDeipvFB88sZieMzLGP6dGMh-bXXVRaY0B6zRAgPi2N10G9BYrVA95Hism3Hd-bnUyrCykB5wDgD5V5EEvzK_xEGhnagkKXxto0_BKMUiixC/s1600/image.jpeg" height="240" width="320" /></a></div>
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I was very pleasantly surprised. I assumed it would be a repeat of a brandied cherry Manhattan or old fashioned but Jenn proved me wrong with a fantastic sangria! FYI - if you are curious what a starfruit tastes like, its kind of tart.</div>
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<b><u>Appetizer - Lobster Salad with Starfruit Vinaigrette</u></b></div>
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<span style="font-size: x-small;"><a href="http://cook123.com/recipes/Star-Fruit-Lobster-Salad.html" target="_blank">http://cook123.com/recipes/Star-Fruit-Lobster-Salad.html </a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEncVbXUwk-lHCeMVb2dbnGLsF1PQqUeiP02rQiXLeMAkzIintbujPVQGdpDCT9kACAhlRgh4Gjov76BglG7CECSW5PvbfaHZBXjPWi3OgTuwo0QYWoZA0WmNsewOZWuIbQ6kx-FEbT4Mi/s1600/image_2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEncVbXUwk-lHCeMVb2dbnGLsF1PQqUeiP02rQiXLeMAkzIintbujPVQGdpDCT9kACAhlRgh4Gjov76BglG7CECSW5PvbfaHZBXjPWi3OgTuwo0QYWoZA0WmNsewOZWuIbQ6kx-FEbT4Mi/s1600/image_2.jpeg" height="320" width="320" /></a></div>
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A nice crisp salad with plenty of fresh starfruit and mandarin oranges topped with fresh lobster meat and a tangy starfruit vinaigrette! How can you go wrong?!?!</div>
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<b><u>Appetizer Wine - Pazo Barrantes Albarino</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkzzZhKhORuXzORrYPbiRQdRdQA5Ju9pZXA8hrRqew6f0LOcpagTtgLvF4Hy5jqHG8hIC10C4b8bBtOFOtTC25rtnxZ4zVPN-XNmUJVshQ3g8XVC92mi64PIrcIYawp6q2Ka5pBGUL-rz/s1600/image_9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkzzZhKhORuXzORrYPbiRQdRdQA5Ju9pZXA8hrRqew6f0LOcpagTtgLvF4Hy5jqHG8hIC10C4b8bBtOFOtTC25rtnxZ4zVPN-XNmUJVshQ3g8XVC92mi64PIrcIYawp6q2Ka5pBGUL-rz/s1600/image_9.jpeg" height="320" width="240" /></a></div>
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<b><u>Entree - Roast Cornish Hens with Brandied Cherries</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.cookstr.com/recipes/roast-cornish-hens-with-brandied-cherries" target="_blank">http://www.cookstr.com/recipes/roast-cornish-hens-with-brandied-cherries</a></span></div>
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Little baby chickens! With brandied cherries! And sweet potato fries! And shaved brussels sprout hash! YUM!!!</div>
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<b><u>Entree Wine - Chateau L'Isle Fort</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQRePd3wtY6e8E-uM-Ow-Or_vxIgSdqqlwc5X43yifQJmleSbxE5thqF7Jd3R3XuXS79Vif2si_Pj1ljb2JhB0M_5XpqzHghFYJo7dv397gVHCzItgJOFZUBqmTiwXi2m3Jhj7WxLNBxC/s1600/image_8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQRePd3wtY6e8E-uM-Ow-Or_vxIgSdqqlwc5X43yifQJmleSbxE5thqF7Jd3R3XuXS79Vif2si_Pj1ljb2JhB0M_5XpqzHghFYJo7dv397gVHCzItgJOFZUBqmTiwXi2m3Jhj7WxLNBxC/s1600/image_8.jpeg" height="320" width="240" /></a></div>
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<b><u>Dessert - Starfruit Mousse Napoleons with Brandied Cherry Balls</u></b></div>
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<span style="font-size: x-small;"><a href="http://www.epicurious.com/recipes/food/views/Star-Fruit-Chips-236662" target="_blank">http://www.epicurious.com/recipes/food/views/Star-Fruit-Chips-236662</a></span></div>
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<a href="http://www.tasteofhome.com/recipes/brandied-cherry-balls" target="_blank"><span style="font-size: x-small;">http://www.tasteofhome.com/recipes/brandied-cherry-balls</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXLSxljZVmRNQhl4iSvRCyTRzRxRwaaUsK-KZ8J4TNBR7jp4nYwN0PDWv7YeYS6Y_thzCdHEdIo0YsnWGd03VITVgoxejLqyZj5QCy7IV6I31YiRIOkaBGmxDibsTDtqZ2I6HXpvfPEce/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXLSxljZVmRNQhl4iSvRCyTRzRxRwaaUsK-KZ8J4TNBR7jp4nYwN0PDWv7YeYS6Y_thzCdHEdIo0YsnWGd03VITVgoxejLqyZj5QCy7IV6I31YiRIOkaBGmxDibsTDtqZ2I6HXpvfPEce/s1600/photo+2.JPG" height="316" width="320" /></a></div>
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Such creativity! Made a light chocolate mousse with some starfruit in it. Then wedged between two lovely slices of melted chocolate wafers, topped with dried starfruit chips! Then lovely brandied cherry truffles on the side... decadence at is best!</div>
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Overall, a fantastic meal and a great birthday!</div>
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<i>Next Post - Crispy Pork Belly Tacos</i></div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-68990947611199485702014-01-20T12:47:00.002-05:002014-01-20T12:47:42.677-05:00December 1, 2013 - Wild Game Round 2<div style="text-align: center;">
Okay, remember how we made wild game for John's birthday dinner? Well... you can't really buy that stuff in individual portions - it has to be bought in bulk with other wild game... so we opened up the freezer and created our second meal around wild game for your reading pleasure!</div>
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<b><u>Cocktail - Apple Cinnamon Martini</u></b></div>
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Vodka, freshly juiced apples, cinnamon schnapps, and a little bit of brandy... ok, it was a clean out the liquor cabinet type of drink - but it was fabulous!</div>
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<b><u>Appetizer - Apple, Walnut, Endive Salad with Summer Sausage</u></b></div>
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<a href="http://www.wholeliving.com/131554/apple-walnut-and-endive-salad" target="_blank"><span style="font-size: x-small;">http://www.wholeliving.com/131554/apple-walnut-and-endive-salad</span></a></div>
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A good friend had hooked us up with some venison sausage, so we thought this was a perfect starter! Believe it or not, tastes just like most Italian salamis!</div>
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<b><u>Entree - Tenderloin of Wild Boar with Maple Porter Reduction</u></b></div>
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<a href="http://www.marxfoods.com/wild-boar-recipes#recipe29" target="_blank"><span style="font-size: x-small;">http://www.marxfoods.com/wild-boar-recipes#recipe29</span></a></div>
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Yup... wild boar! The taste was so surprising because it was actually quite like a beef tenderloin, so we're glad we chose a recipe that wasn't too overpowering. Definitely a great wild game option!</div>
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<b><u>Side Dish - Bacon Hasselback Potatoes</u></b></div>
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<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/bacon-hasselback-potatoes-recipe/index.html" target="_blank"><span style="font-size: x-small;">http://www.foodnetwork.com/recipes/food-network-kitchens/bacon-hasselback-potatoes-recipe/index.html</span></a></div>
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See picture above. Bacon and potatoes - where can you go wrong?</div>
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<b><u>Side Dish - Roasted Brussels Sprouts with Bacon</u></b></div>
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<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-brussels-sprouts-with-bacon-recipe/index.html" target="_blank"><span style="font-size: x-small;">http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-brussels-sprouts-with-bacon-recipe/index.html</span></a></div>
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See picture above. Okay, a bit of a bacon theme here, but who cares?!?! Maybe we should theme this post "bacon"?</div>
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<b><u>Dessert - Maple Pots de Creme</u></b></div>
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<a href="http://www.maplesyrupworld.com/pages/Maple-Pots-de-Creme-Recipe.html" target="_blank"><span style="font-size: x-small;">http://www.maplesyrupworld.com/pages/Maple-Pots-de-Creme-Recipe.html</span></a></div>
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How can I explain how delicious this was? We made this a month and a half ago, and I can still taste it on my tongue. Insanely good. I didn't know maple syrup could taste like this is anything! You will NOT be disappointed.</div>
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<b><u>Wines - House Wines</u></b></div>
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I honestly don't remember what we had that night, but we chose from the stockpile. Definitely it was a robust red to tame the wild boar. And I'm pretty sure we had a sweeter white or prosecco for the appetizer.</div>
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Anyways, a fantastic wild game inspired meal!</div>
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<i>Next Post - Christie's Birthday 2.0</i></div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com1tag:blogger.com,1999:blog-8558806226498044600.post-48935111347089211512014-01-01T18:28:00.001-05:002014-01-20T12:37:09.753-05:00November 17, 2013 - Leg of Lamb<span style="color: #660000;">We couldn't make up our mind on what to make so we decided to see what we had in our freezer and there we saw a leg of lamb. After looking through our recipes this is the delightful dinner we can up with</span><br />
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<u><span style="font-size: small;">Cocktail - Brandy Cassis</span></u></h3>
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Ingredients</div>
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1 oz. <span style="color: black;"><a href="http://www.barnonedrinks.com/tips/dictionary/l/lemon-juice-612.html" style="text-decoration: none;" target="_blank" title="Definition of Lemon Juice"><span style="color: black;">Lemon Juic</span></a>e</span></div>
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<span rel="v:ingredient">dash(es) <a href="http://www.barnonedrinks.com/tips/dictionary/c/creme-de-cassis-379.html" style="text-decoration: none;" target="_blank" title="Definition of Creme de Cassis"><span style="color: black;">Creme de Cassis</span></a></span></div>
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<span rel="v:ingredient">1 1/2 oz. <a href="http://www.barnonedrinks.com/tips/dictionary/b/brandy-225.html" style="text-decoration: none;" target="_blank" title="Definition of Brandy"><span style="color: black;">Brandy</span></a></span></div>
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<u><span style="font-size: small;">Appetizer – Grilled Eggplant and Goat Cheese Salad </span></u></h3>
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<span style="color: #1155cc; font-size: xx-small;"><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-eggplant-and-goat-cheese-salad-recipe/index.html" style="color: #1155cc;" target="_blank">http://www.foodnetwork.com/<wbr></wbr>recipes/giada-de-laurentiis/<wbr></wbr>grilled-eggplant-and-goat-<wbr></wbr>cheese-salad-recipe/index.html</a></span></h3>
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This is a salad that I'll make for dinner. The mint gave it such a nice added flavor</div>
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<u><span style="font-size: small;">Entrée – Stuffed Leg of Lamb with Balsamic Fig Basil Sauce</span></u> </h3>
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<a href="http://allrecipes.com/Recipe/Stuffed-Leg-of-Lamb-with-Balsamic-Fig-Basil-Sauce/Detail.aspx?event8=1&prop24=SR_Title&e11=leg%20of%20lamb&e8=Quick%20Search&event10=1&e7=Home%20Page" style="color: #1155cc; font-family: arial, sans-serif; font-size: x-small;" target="_blank">http://allrecipes.com/Recipe/<wbr></wbr>Stuffed-Leg-of-Lamb-with-<wbr></wbr>Balsamic-Fig-Basil-Sauce/<wbr></wbr>Detail.aspx?event8=1&prop24=<wbr></wbr>SR_Title&e11=leg%20of%20lamb&<wbr></wbr>e8=Quick%20Search&event10=1&<wbr></wbr>e7=Home%20Page</a><span style="font-size: xx-small;"> </span></h3>
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<span style="font-family: arial, sans-serif;">Dried fruit, almonds, mint and basil just some of the wonderful things in this delicious lamb. We felt our 4+ lb leg of lamb was to large so we made 2 and they both came out perfectly medium rare</span><br />
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<span style="background-color: white; font-family: Verdana, 'BitStream vera Sans', Helvetica, sans-serif; line-height: 17px;">This wine is a blend of Grenache, Syrah, and Counoise, The taste of </span><span style="background-color: white; font-family: Verdana, 'BitStream vera Sans', Helvetica, sans-serif; line-height: 17px;">fresh red fruit in the mouth with a hint of citrus was a nice match with the lamb</span></div>
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Dessert – Puff Pastry Cups w/ whip cream and macerated raspberry</u></h3>
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We cheated a bit on this desert and made one of our quick stand by's. Whip 1 cup of heavy cream till stiff, add 1/4 cup macerated raspberry's with 1 tsp sugar. Fold the berries into the whip cream and spoon into a cooled puff pastry cup. So easy and yummy! Your guests will think you spent much more time on it. And a nice glass of Prosecco and Cassis made a perfect ending to another delicious meal.</div>
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Jenn and Johnhttp://www.blogger.com/profile/16027689498391513337noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-15222237473957005842013-11-10T12:32:00.002-05:002013-11-10T12:32:27.994-05:00November 3rd Stuffed Pork loinHi Followers! Sorry we haven't been posting weekly, life has been a bit crazy (good crazy) for Christie. We do hope to be on track soon. Enjoy the following, we sure did.<br />
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Cocktail- Lemontini</div>
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I used a a bit of lemon curd with vodka and lemon juice. A nice fit for our next course</div>
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Appetizer - Zucchini ribbon Salad</div>
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<span style="font-size: x-small;"> http://www.prouditaliancook.com/2010/04/zucchini-ribbon-salad.html
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Instead of the feta cheese we choose Parmesan which was also used in the pork stuffing. The dressing was so easy, olive oil, lemon and garlic. So delicious, it was a perfect complement to arugula and zucchini<br />
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Entree- Roasted Pork Loin Stuffed with Spinach and Prosciutto</div>
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<a href="http://www.foodandwine.com/recipes/roasted-pork-loin-stuffed-with-spinach-and-prosciutto" style="color: #1155cc;" target="_blank"><span style="font-size: x-small;">http://www.foodandwine.com/<wbr></wbr>recipes/roasted-pork-loin-<wbr></wbr>stuffed-with-spinach-and-<wbr></wbr>prosciutto</span></a></div>
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The pork was done to perfection. For the sides we choose lightly breaded baked cauliflower and couldn't resist mashed potato's to go with the delicious gravy<br />
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Desert
Baked in-the-apple pies</div>
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<a href="http://www.justapinch.com/recipes/dessert/pie/apple-pie-baked-in-the-apple.html" style="color: #1155cc;" target="_blank"><span style="font-size: x-small;">http://www.justapinch.com/<wbr></wbr>recipes/dessert/pie/apple-pie-<wbr></wbr>baked-in-the-apple.html</span></a></div>
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OMG when I found these on Pinterest I couldn't wait to make them because they were so cute! I used a melon baller to clean out the apple which made it easy. Whats so nice about these is you can make them to your guest's taste, some sweeter than others because they are individual. Mine I used maple syrup. Delicious!!
Jenn and Johnhttp://www.blogger.com/profile/16027689498391513337noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-61933256570535692662013-10-10T17:59:00.000-04:002013-10-10T17:59:09.466-04:00September 29, 2013 - Steak and Figs<div style="text-align: center;">
Hello, CS followers! Happy to be back and put up a couple posts for you! We found the most incredible recipe on Stew Leonard's website for a Strip Steak with roasted figs, and once those steaks went on sale, we knew it was a blog worthy meal! Enjoy!</div>
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<b><u>Cocktail - Fig & Gin Martini</u></b></div>
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You know us - add a sugared rim, and we're good to go! Tart, delicious... a perfect start to the meal!</div>
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<b><u>Appetizer - Baked Brie with Caramelized Onions and Figs</u></b></div>
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Ok, these pictures don't do it justice - but these baby Bries were the size of a quarter! We then created our own fig-onion "jam" by sauteeing and reducing with wine and sugar and wrapped it all in puff pastry! Delicious! A perfect party appetizer... absolutely guaranteed to be a hit since they are perfect individual portions!</div>
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<b><u>Appetizer Wine - 2010 Smith & Son Pinot Noir</u></b></div>
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<b><u>Entree - Strip Steak with Roasted Figs</u></b></div>
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www.stewleonards.com</div>
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The recipe links don't work from this website, so just go to the Stew's website, look for recipes and you'll find it! We paired it with roasted broccoli and made a potato gratin out of thinly sliced potatoes in muffin tins. (Okay, those didn't turn out pretty, but they tasted good!) The goat cheese on the steak paired with the sweet figs and savory caramelized onions.... OUT OF THIS WORLD!</div>
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<b><u>Entree Wine - 2010 Bramere Malbec</u></b></div>
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<b><u>Dessert - Fig Armagnac Souffle with Pistachio Creme Anglaise</u></b></div>
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<a href="http://www.gourmet.com/recipes/2000s/2009/02/fig-armagnac-souffles">http://www.gourmet.com/recipes/2000s/2009/02/fig-armagnac-souffles</a></div>
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Oh my gosh. Divine. The pistachio sauce was amazing and the souffle was light and flavorful and another great addition to our souffle collection!</div>
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Overall.... a fantastic meal to start the cold weather season! Next post.. we had a fantastic guest over who picked her two ingredients - coconut and capers!</div>
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<i>Next Week - Coconut and Capers</i></div>
Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-77424698012286231892013-09-07T13:47:00.001-04:002013-09-07T13:47:25.281-04:00John's Birthday Dinner - Game NightHello CS followers! This posting is a bit late but worth the wait. Sunday's dinner was for John's birthday and he wanted game meat, white chocolate and hazelnuts. We also added some other of his favorite flavors too. We out did ourselves on this dinner, every bite was fabulous<br />
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<b>Cocktail-Suffering Bastard</b></div>
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<span style="font-size: xx-small;"> <a href="http://www.seriouseats.com/recipes/2009/09/the-suffering-bastard-drink-cocktails-recipe.html">http://www.seriouseats.com/recipes/2009/09/the-suffering-bastard-drink-cocktails-recipe.html</a></span></div>
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Bourbon and Gin, who would think! And with a name like Suffering Bastard we just had to try it. When tasting it your can't really figure out the ingredients, the gin becomes just a hint of a taste. It was really good and quite refreshing.</div>
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<b>Appetizer - Gourmet Grilled Sausages</b></div>
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<span style="background-color: white; font-family: Arial, Helvetica; font-size: x-small; white-space: nowrap;">Venison Sausage w/ Blueberries and Merlot Wine</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica; font-size: x-small; white-space: nowrap;">Wild Boar Sausage w/ Cranberries and Apple</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica; font-size: x-small; white-space: nowrap;">Pheasant Sausage w/ Hazelnuts and Congnac Wine</span></div>
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<span style="font-family: Arial, Helvetica; font-size: x-small;"><span style="white-space: nowrap;">So surprisingly good. I'm not a fan of sausages, but these were so different. The flavors... amazing, </span></span></div>
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<span style="font-family: Arial, Helvetica; font-size: x-small;"><span style="white-space: nowrap;">especially the pheasant </span></span><span style="font-family: Arial, Helvetica; font-size: x-small; white-space: nowrap;">which was the favorite. If your looking for specially meat this site has everything</span></div>
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<span style="font-family: Arial, Helvetica; font-size: x-small; white-space: nowrap;"> </span><a href="http://fossilfarmsostrich.com/">http://fossilfarmsostrich.com/</a> </div>
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<span style="font-family: Arial, Helvetica; font-size: x-small; white-space: nowrap;">We did add a few side sauces for dipping. Another favorite </span><span style="font-family: Arial, Helvetica; font-size: x-small; white-space: nowrap;">of Johns is rum raisin so we made a fun sauce, a little sweet but worked.</span></div>
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<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative; text-align: center;"><span style="font-size: x-small;">1/4 cup raisins soaked in rum,1 tablespoon butter, 2 tablespoons brown sugar, 2 tablespoons water,1 teaspoon dark rum. </span><span style="font-size: 12px; line-height: 19.4375px;">Melt butter in small saucepan. Stir in sugar and water cook untill it's a thick syrup then add raisins. It's that easy and it would be great over a desert too.</span></li>
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<span style="font-family: Helvetica, Arial, sans-serif;"><span style="line-height: 19.4375px;"><b>Appetizer Wine</b></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 16.796875px; text-align: start;">This was a nice wine to go with the many flavors of the sausages, it had hints of cherry and red plums, complex and a nice round finish.</span></div>
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<b><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 16.796875px; text-align: start;">Entree -</span><span style="font-family: Calibri, sans-serif;">Entrée: Venison Loin w/ Spaetzle and Lingonberry Cognac Sauce</span></b></div>
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<span style="color: #1155cc; font-family: Calibri, sans-serif; font-size: xx-small;"><a href="http://www.foodnetwork.com/recipes/the-best-of/venison-loin-schupf-noodles-lingonberry-cognac-sauce-carmelized-chestnuts-asparagus-recipe/index.html" style="color: #1155cc; font-family: Calibri, sans-serif;" target="_blank">http://www.foodnetwork.com/<wbr></wbr>recipes/the-best-of/venison-<wbr></wbr>loin-schupf-noodles-<wbr></wbr>lingonberry-cognac-sauce-<wbr></wbr>carmelized-chestnuts-<wbr></wbr>asparagus-recipe/index.html</a></span></div>
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WOW! Christie and I knocked this out of the park. The Venison was done to perfection rare/medium and we were lucky enough to find frozen Lingonberrys at the local Scandinavian store, the<span style="font-family: inherit;">y'</span>re tart and juicy little gems, so glad we didn't have to settle with just the jam. The sauce was on the light side with tons of flavor which complemented the venison. And the chestnuts, yummm. Finishing up the dish was grilled asparagus which still had a little crunch and another favorite is the Spaetzle</div>
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<b>Entree - Wine</b></div>
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<span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">This was a gorgeous mid-weight wine that flows with the essence of red fruit, spices, herbs and tobacco. At first glance, this is deceptively medium-bodied, ethereal wine, but with air the wine gains volume and its inner sweetness emerges. The finish is long, sweet and refined. </span></span></div>
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<span style="color: #333333; font-family: Open Sans, Helvetica, sans-serif;"><span style="line-height: 20px;"><b>Desert - Hazelnut Torte with White Chocolate Whip Cream</b></span></span></div>
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<a href="http://www.quick-german-recipes.com/hazelnut-torte-recipe.html" style="color: #1155cc;" target="_blank"><span style="font-size: xx-small;">http://www.quick-german-<wbr></wbr>recipes.com/hazelnut-torte-<wbr></wbr>recipe.html</span></a></div>
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YumYumYum, Every plate was clean. This was a traditional hazelnut torte, I did add white chocolate to the creamy center and then replaced the marzipan with fresh whip cream and melted white chocolate.</div>
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Another success. John was very pleased with his dinner and Christie and I were delighted on how well everything came out. We'll be doing anther Venison night soon, with our friend Chef Glenn</div>
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Thanks for following us</div>
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Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0tag:blogger.com,1999:blog-8558806226498044600.post-79083817090505715882013-09-02T16:18:00.000-04:002013-09-02T16:18:15.093-04:00August 25, 2013 Paella night<div>
Hello, It's another hot weekend and we wanted to do something that wouldn't heat up the kitchen to much, so we decided to call up a few friends and make Paella. </div>
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<b>Cocktail - Honeydew Melontini</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpU8cw3WlIhzKduTyQ4n7WO6C0gDhOAyIr35jBU_gTSNhQvty56fYXfUEEUxL5sKqieoYp1Ga6uzRUVbeA68xnvGmm-efJhd2v_1G0j5Mhvo7NHDO_FqGXIG8Th0A-7HP-iOhFhDKUTz9/s1600/cocktail.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpU8cw3WlIhzKduTyQ4n7WO6C0gDhOAyIr35jBU_gTSNhQvty56fYXfUEEUxL5sKqieoYp1Ga6uzRUVbeA68xnvGmm-efJhd2v_1G0j5Mhvo7NHDO_FqGXIG8Th0A-7HP-iOhFhDKUTz9/s320/cocktail.jpeg" width="240" /></a></div>
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I love my juicer! This was so refreshing and delicious. 2 parts Honeydew Melon, 1 part Vodka, 1/2 part Midori liquor and 1 part sparkling water </div>
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<b>Appetizer - Vichyssoise</b></div>
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<a href="http://www.spanish-food.org/cold-and-hot-soups-and-sauces-vichyssoise.html" style="text-align: left;"><span style="color: #0066cc; font-size: xx-small;">http://www.spanish-food.org/cold-and-hot-soups-and-sauces-vichyssoise.html</span></a></div>
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Superb! We'll make this more often, cold soups are so nice in the summer, it was smooth and not to rich. Give it plenty of time in your fridge to cool. If you can make it the day before it's even better</div>
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<b>Spanish Sangria</b></div>
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<span style="font-size: xx-small;"><a href="http://www.foodnetwork.com/recipes/rachael-ray/white-sangria-recipe/index.html">http://www.foodnetwork.com/recipes/rachael-ray/white-sangria-recipe/index.html</a></span></div>
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Our guest brought this yummy beverage, the only thing she changed was added more peaches and omitted the raspberries. This went perfect with the entree</div>
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<b>Entree - Paella</b></div>
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<a href="http://www.thespanishcuisine.com/recipes/Spanish-paella"><span style="font-size: xx-small;">http://www.thespanishcuisine.com/recipes/Spanish-paella</span></a></div>
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Delicious! having so many different kinds on sea food in one pot made the taste buds happy. We substituted our large saute pan and made a tin foil lid in place of a paella pan and it worked perfectly. If your using regular large peeled shrimp you can add them in for the last 5-8 minutes. This recipe feeds 4-6 people ( if you have 6 add a little more shell fish). The best part about this dish is that it's made in one pan so it's easy clean up</div>
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<b>Desert - Brazo-de-gitano</b></div>
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<span style="color: #0066cc; font-size: xx-small;"><a href="http://www.spain-recipes.com/brazo-de-gitano.html">http://www.spain-recipes.com/brazo-de-gitano.html</a></span></div>
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A little dry but the flavor was good. The only thing we did differently was brushed the cake with a little rum before we layered the rum whip cream. </div>
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There you have it, another delicious meal with friends. Next week is John's birthday dinner....Game meat </div>
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Culinary Sundayshttp://www.blogger.com/profile/13352845933803586621noreply@blogger.com0