Food, Food. Glorious Food.
Grilled Portabellas with Herbed Goat Cheese
One weekend night we were invited to a lovely but very large pot luck dinner. We thought we would be arriving relatively early so we brought an appetizer- goat cheese rolled in paprika and another rolled in finely chopped fresh dill. Yum. But there were so many people there and SO much to eat. We brought home a sliver of each to enjoy later. I had planned to make portabella burgers so the leftover goat cheese was a perfect topper. Then we decided to forgo the bun altogether and just eat the creamy cheese covered shroom on its own.
One morning I got ambitious and decided to try something different for breakfast. This was one of our “snow” days so something hot and comforting was in order. Ramekins + butter + fresh garlic + eggs = goodness.
Jambalaya, Feijoada and Praline Liqueur
The Saturday before Mardi Gras and Valentine’s Day Eve saw us entertaining and being entertained by our wonderful friends. I made a bastardized version of an Emeril Legasse Jambalaya and our Brazilian friends brought a traditional black bean dish called Feijoada.
Served with a beautiful pico de gallo and toasted yucca flour over rice, this dish was mouthwatering good!
We also had a Praline Liqueur to celebrate the Nawlins in us all. Who Dat!