This. Just.Happened. Yep. FML ( in such a fabulous way)
Blistered Grape, Marzano,Sunburst, Vine Ripe and Sundried Tomatoes with a Heavy Splash of Chardonnay, Hand Picked Herbs, Garlic, Shallot, Olive Oil and Sea Salt. Roasted in a Cast Iron Pan for 20 Minutes and Then Topped with Buffalo Mozzarella and Creamy Goat Cheese. Hi Broiled for About 6 Minutes and Let Rest.
The Bright Variant Tomatoes with Their Sweet and Tangy Notes, Combined with White Wine and Half Melted Cheeses, Create a Palette of Bold Flavors that Explode in Your Mouth Like Rockets of Sunshine. Whaaaatttt? :)))
Back ground story:
Years ago I had the honor of working side by side with Chef Arpad Olah who is not only a creative genius but a close personal friend and mentor. He and his beautiful family are dear to my heart and I think of them each time I recreate this amazing dish. This was one of his signature dishes and I swear I ordered it almost every night post shift. Horseradish Roasted Salmon with Tomato Coulis. Dude.
Sea Salt and Cracked Pepper Salmon
425 /20 Minutes
Top with Horseradish Mayo, Kicked Up with Garlic and Herbs
Hi Heat (broil) 6 Minutes or Until Brownish and Goldish
Serve with Deconstructed Tomato Coulis or My Next Post “Blistered Tomatoes with Buffalo Mozzarella and Goat Cheese”
Served with Toasted Garlic Whipped Potatoes….. sheeeeeezzzzzzyeahhh!
This is a spin on my personal cocktail recipe and is actually a variation of a luxurious Brazilian Lemonade. This drink is traditionally made with fresh squeezed limes, sweetened condensed milk and sugar water. I’ve added Silver Patron and a Pinch of Jalapeño because I love a little heat to balance out the acidity and sweetness.
Here’s the Recipe ( proceed with caution) lol
1 Pitcher Brazilian Pica Flor
8 Fresh Limes Juiced -Save 1 Sliced for Garnish and 1 Sliced in Pitcher
1 Cup White Sugar Diluted in 1 Cup Warm Water
7 Tablespoons Sweetened Condensed Milk
6 Additional Cups Spring Water
Sliced Jalapeño and Lime for Garnish *Optional
Mix Warm Sugar Water with Fresh Lime Juice and Sweetened Condensed Milk, Along with Additional Spring Water and 8 Shots of Silver Patron ( Less or More):)
Serve on The Rocks and Sip Slow
Tender Pork Tenderloin, Pounded Out and Stuffed with Pan Roasted Shallot, An Jou Pears, Crumbled Gorgonzola and Ravage Cabernet.
Sprinkled lavishly with sea salt and cracked pepper- then tucked and rolled, tied with fresh rosemary and then lovingly basted while roasting with the pan sauce left over from the pears and shallots. One hour on 450 then dropped to 350 until alllllmmmoooost done. Rested for 20 minutes and then carved. Divine creamy Goodness. #thatswhatsup :)))
Ive been waiting all week for this. Spicy Garlic Shrimp and Whipped Cauliflower with Creamy Bergenost and a Side of Southern Style Collard Greens with Pequeno Pepper Sauce.
I love shrimp and grits, so this is a slightly healthier version and closer to a paleo menu. Ive been (mostly) gluten free and (mostly) paleo for a while now and I find that even going 80/20 revs up my energy, and I just feel good. Im definitely a cheese lover so I sneak a bit here and there. Gotta have my cheese folks!! 😂😂
Today I want to share one of my all time favorite cocktails. Its fresh, tart and a little spicy. (Kind of like me! Lol)
Ingredients: 1 cocktail*
Silver Patron 1.5 Ounces
Juice of 1/2 Lime & 1/2 Lemon
1 And 1/2 Teaspoons Local Honey
Handful of Muddled Raspberries
Splash Sparkling Water
And Optional- Smoked Habanero Sea Salt Rim and Fresh Mint
Shake, Pour and Enjoy! ❤💋
Mmmmmmmmmmm. Smoked Habanero Sea Salt Rubbed Ribeye with Fresh Avocado Salsa, Caramelized Mexican Street Corn and Smashed Pinto Beans with Applewood Bacon,Swimming in Ranchero Sauce, Cheddar Cheese and a Pinch of Greek Yogurt.
Super high in protein and zero gluten.
Perfect way to get back into the swing of things post holiday season and back in the saddle, ready for action. 🙂
Sent my older son a quick pix of this just as he was getting off of work tonight and he called me right away to tell me how hungry he was and how happy this picture made him. No place like home, and mamas cooking. ❤
Ki yi yippe yi yay!!! 🙂
Ive been playing with various new dishes that can be served vegetarian style or carnivorous style for the meat lovers.
This spaghetti squash was roasted for about 40 minutes and then combed into perfect natural noodles. We topped it with a garlic basil marinara and fresh tomato brushetta with soft buffalo mozzarella.
I was “stuffed” halfway through eating it and it was filling, delicious and beautiful. 🙂
Petite Zucchini Lasagna with Creamy Chevre, Chorizo and Beef Filling with Citrus Infused Ricotta and Sundried Tomato.
This is one of my very favorite recipes and its so hard not to want more. The creaminess of the ricotta and the smokey paprika flavor will make your mouth water just thinking about it.
Just curl me up with my mermaid tail, a good book and a glass of red wine. ♥
You must be logged in to post a comment.