August 18, 2013 - Pistachios & Lychees

Okay, followers, I have a major apology to make.  First off, I realize that we have completely failed at our blogging duties this summer.  My first excuse is that my computer is about to die, and for some reason, it takes me 2 hours to do one blog post because it has some weird virus where it does not do capital letters and moves at the pace of a snail.  Secondly, I have totally embraced my new relationship and therefore have totally slacked on my cooking duties to spend my summers drinking vino on the deck and being all "in love."  However - he is Italian, and can cook, so I've picked up some pointers for future recipes.  With that being said, here was our most recent meal.

Cocktail - Lychee Martini

Vodka, lychee juice (from the can), and a little soda water.  Perfection!  A lychee is an Asian fruit that kind of looks like a peeled grape but is spectacularly sweet and delicious!  Buy the can, give it a shot, I promise you will not be disappointed!

Appetizer - Shrimp, Mango, and Avocado Salad with Sweet Chili Vinaigrette

http://www.epicurious.com/recipes/food/views/Shrimp-Mango-and-Avocado-Salad-with-Sweet-Chili-Ginger-Vinaigrette-359951

Flavor explosion!  Most people think of Sriracha sauce when they think chili sauce.  (You know that bottle with the rooster on it.)  Sweet chili sauce is amazing.  No heat and fabulous flavor.  (I highly recommend even with grilled chicken.)  You can find it in the Asian aisle, sometimes even the Indian aisle.  Beautiful complement to the avocado and the mango - you will not regret making this!

Appetizer Wine - Nobilis Vinho Verde

This Portuguese white wine is such a fabulous summer wine!  It's aromatic and engaging with a slight effervescence and a fresh flavor.  (And under $5/bottle... give this a try!)

Entree - Pistachio Crusted Pork with Plum Sauce and Fried Leeks

http://www.epicurious.com/recipes/food/views/Pistachio-Crusted-Pork-with-Plum-Sauce-and-Fried-Leeks-103630

First off, in case you are wondering what fried leeks taste like - they taste like onion strings - how have we not made these before??  Secondly, doesn't a pork tenderloin medallion look like a filet mignon?  Cooked to perfection, this was one of our best meals yet!  The pistachio crust is amazing and the plum sauce is not too sweet and the perfect topping for the bed of couscous we put it on.  You absolutely must try this dish, even if you're not accustomed to "exotic" flavors - this will change your mind!

Entree Wine - 2010 Monte Velho

We continue the meal with a Portuguese red which was equally as delicious as our first wine!  This super dark red opens with a smoky oak and black raspberry aroma.  On the palate, it is medium bodied, balanced, and smooth.  It has rich flavors of ripe fruit berries.  Fantastic. 

Dessert - Lychee and Coconut Sorbet with Mango and Lime

http://www.epicurious.com/recipes/food/views/Lychee-Coconut-Sorbet-with-Mango-and-Lime-109551

Putting that ice cream maker to good use!  This was divine!  The flavors were incredible and it was so refreshing!  Once again, if you haven't explored lychees, you must give this a shot!

So there you go, a fabulous Asian inspired meal that is out of this world!  Next week is a special meal - it's time for John's birthday dinner.  And what did he ask for this year?  Wild game.  You got it - wild game.  This is going to be epic!

Next Week - John's Birthday

July 21, 2013 - Vodka & Butterfingers

Yes, you read that correctly.  It was Jennifer's nephew, Nick's, 21st birthday, and that was what he requested.  Can you really make a meal centered around vodka and a candy bar?  Who are you kidding?  Us?  Of course we can!

Cocktail - Butterscotch Amaretto Martini

Vodka (obviously), butterscotch schnapps, amaretto, seltzer.  Lovely!  Nice and rich cocktail that wasn't too sweet.  And yes, there's a Butterfinger dropped in there!

Appetizer - Steak Bites with Bloody Mary Dipping Sauce

http://www.foodnetwork.com/recipes/rachael-ray/steak-bites-with-bloody-mary-dipping-sauce-recipe/index.html

And what's the most common ingredient in a Bloody Mary?  You got it!  Vodka!  These were really tasty - the sauce reminded us of a cocktail sauce for shrimp because of the horseradish in it.  It was great with the steak and I'm sure would be great with other items.

Entree - Penne alla Vodka

http://blog.maggianos.com/2012/02/best-italian-cook-penne-alla-vodka/

You didn't really thing we'd make a vodka themed meal without my absolute favorite dish in the world, did you??  I found this recipe from a friend, and I must say its pretty delicious!  We followed it to a T and it was fabulous.  I do have to advise - follow the recipe!  I really feel that the sauteeing the pasta in butter, then adding the parmesan, then the sauce is somehow the secret to its success!

Entree Wine - 2009 Numanthia Termes

This Spanish red was vibrant and fruity with a great deep cherry color.  It had fresh fruity notes intertwined with a little tobacco and spice but was smooth on the palate with a clean finish.  A very nice red.

Dessert - Butterfinger Cheesecake Bites with a Butterfinger Martini

http://allrecipes.com/recipe/chocolate-caramel-nut-cheesecake/

http://grinandbakeit.com/butterfinger-martini-get-your-chocolate-fix

Yup.  Uh huh.  We made a cheesecake out of Butterfingers! And a dessert martini that tasted exactly like Butterfinger as well!  We followed the above recipe except replacing the candy bar type and then crushed candy bar around for presentation.  we followed the martini recipe exactly and served in shot glasses.  Fantastic dessert!  Fantastic cocktail!

So overall, a successful 21st birthday that had fun flavors and great company!  Happy birthday, Nick!  See you all next time.

July 14, 2014 - Pasta with Seafood

Good Morning, CS followers.  I apologize for the massive delay between posts.  It's totally my fault, too, but my schedule has just been hectic.  So here's a late post for you and if you check our other blog, I'll be posting another pasta recipe I attempted from a few days ago...  Anyways... you'll start to see a more Italian influence in some of our dishes and the main reason is because there may be a certain Italian man who I've been spending some time with.  (Italy, not Jersey Shore Italian, thank you very much.)  So he's been cooking a lot for me (spoiled girl) and in exchange, I've been trying my hand at some classic Italian dishes as well.  (FYI - my lasagna the other week, while delicious, was very American.)  Soooo... the other Sunday, we had John and Jenn over and he cooked!  Very basic, no appetizers or anything fancy, but a delicious meal!

Entree - Fettucine with Fresh Seafood

Fettucine.  Check.  Claims, mussels, lobsters cooked in a broth of fresh cherry tomatoes, garlic, olive oil, white wine.  Check.  Mix together, top with parsley.  Done.  Soooo simple!  But soooo delicious!  It really does depend on the freshness of your ingredients.  We added some grilled asparagus on the side, a little ciabatta bread and made a delicious dinner!

Entree Wine - D'Autrefois Rose de Pinot Noir

Made with 100% Pinot Noir grapes, this chilled rose was perfection on the side of the pasta.  Normally, we would have chosen the chardonnay route, but this wine was delicious!  There were fresh strawberry and cherry aromas with a pleasant acidity for good balance.  If you're still unsure about Rose wines, give this one a shot!

Dessert - Fresh Fruit and Gelato

Doesn't the fruit plate look beautiful?  Ok, let's move to the good stuff!!  If you've ever spent any time on this blog, you know that we pretty much die for salted caramel anything.  This gelato is INSANE!  First off, we've had the coconut one and that was delicious and the sea salt was the smoothest, creamiest, most flavorful ice cream I've ever had.  (My family has also had some of their other flavors and swears by them.)  So while this is not a paid advertisement, I'm hoping Talenti will hear my praise and send me cases of anything and everything!

So there was a quick blog post for you - sorry for the lack of fancy meals and creative cocktails.  It's summer, after all.  This coming weekend is special, though.  We've having Jennifer's nephew over for his 21st birthday!  And that means he got to pick the ingredients.  So what ingredients would you expect from a 21 year old??  Vodka and butterfingers, baby!

Next Week - Vodka and Butterfingers