Thursday, March 29, 2012
This is really a easy dinner that is great over any pasta. Its a center cut pork roast. I seared it first then topped with with a few slices of bacon, a splash of marsala & topped it with my roasted butternut squash sauce & let it simmer until tender, I added sliced mushrooms while I cooked the pasta-
its seared first for a crisp crust- then oven roasted, the weight of the brick helps it cook evenly & it turns out moist.
Split the whole chicken so it lays flat & prepare with your favorite marinade. One I did was cuban with a little rum, brown sugar, o.j. celantro and the other was olive oil, bell pepper, lemon. Have fun creating new marinades
the following day I made a pasta salad with the left over chicken-olives, marinaded artichokes, tomato, blue cheese, chopped peppercini, onion, pesto, cubed mozzerella with a drizzle of balsamic dressing & fresh basil
This pasta reminds me of the curly ribbon along the lasagna
~fresh baked Italian cookies from the Mona Lisa Market
Friday, March 23, 2012
A Epicurean experience~the celebration of fine foods & wines
|delicious Artisan Cheeses|
|Caviar, Smoked Salmon & Fresh Sardines|
My hubby loves Tequila
We had the best proscuitto sandwich on a bagette with butter
fresh baked breads
...off wine tasting with Steve
Wednesday, March 21, 2012
Amy & I hit the streets for the best eats at the Encinitas Grub Sprawl
We started at one of our favorite places, Union Kitchen & Tap~for a glass of wine and Shrimp & Cheesy Grits with Andouille & Roasted Tomatoes
Benvenuto-Our second stop, Vigilucci's Italiana
a delicious butternut squash ravioli with meatballs braised in tomato sauce
Via Italia~As Paolo says "Verdy Good"
|Ravioli filled with Swiss Chard & Ricotta|
Our last restaurant Leucadia Pizzeria
Lobster Mac & Cheese, very rich but yummy!