The Strip House is celebrating its 5 year anniversary during the months of January and February with a special promotion--5 courses for $55. Scott and I have never dined at the Strip House, so we decided to take advantage of this special. Due to the variety of the menu we decided to opt for wine by the glass so we could drink a compatible wine with each course. All of the courses were delicious and each better than the last. I would have like a few more minutes between each course, but I am a very slow eater, so maybe that's just me.
Wine: House Champagne
I opted for champagne for two reasons: 1. I became an aunt that week and wanted to celebrate and 2. I thought it would go well with the lobster bisque.
I LOBSTER BISQUE CAPPUCCINO, chopped lobster and chives
The bisque was the perfect amount and consistency, it didn't fill me up too quickly.
Wine: Flora Springs Chardonnay
Chardonnay is often paired with Scallops so I wanted them to taste their best.
II GRILLED TOMATO & BUFALA MOZZARELLA SALAD, balsamic glaze and basil
This was a delicious salad and a good twist on a caprese salad. It was also garnished with finely sliced red onion.
III SEARED SEA SCALLOP, edamame succotash, black truffle butter, corn broth
The scallop is one of the best I've ever eaten at a restaurant. Great flavor and meaty texture.
Wine: 75 Wine Co Cabernet
Cabernet and steak are two peas in a pod.
IV 6OZ. FILET MIGNON, black truffle creamed spinach, goose fat potatoes
The filet as cooked to perfection. The black truffle creamed spinach was amazing, I could not get enough of this. The goose fat potatoes were delicious with interesting presentation and flavor. They were like a fried mashed potato ball, bu the consistency and level of saltiness were a hybrid between a french fry and a hash brown.
V STRIP HOUSE PROFITEROLE, chocolate malt & espresso ice cream, hot fudge sauce
I think the best part was the hot fudge sauce! Yummy!
Monday, January 18, 2010
Tuesday, November 10, 2009
Restaurant Review: Lucio’s
Scott and I are huge fan of BYOB restaurants, we frequent Collina’s and La Vista on a regular basis solely because they are BYOB. Last year we discovered a new BYOB favorite, Lucio’s. This place doesn’t look like much from the outside, but the magic is in the kitchen. Both times we have dined here, the restaurant has been packed, the service excellent, and most importantly the food delicious. Lucio’s is what I will call an upscale BYOB restaurant, it’s a little pricier, but hey you can bring your own wine so you aren’t paying a markup. And my personal favorite detail is that Lucio’s uses nice wine glasses, instead of the short glasses I see at other BYOB places.
We brought two bottles of wine, a white and a red, to pair with the various courses of our meal.
Stag’s Leap Wine Cellars, Rancho Chimiles Sauvignon Blanc, Napa Valley
Silver Oak, Cabernet Sauvignon, Alexander Valley
Appetizer:
Jumbo Lump Crab Tower
Sliced avocado, pico de gallo, poblano coulis
The crab tower was the perfect start to the meal, the chunks of crab were huge and it was just enough to get our mouths watering for the rest of the evening.
Salads:
Goat Cheese Apple Salad
Shallots, mix greens, candied pecans, chevre, apple, honey vinaigrette
This salad was an obvious choice for me because I love goat cheese. The only detail not mentioned in the description, which I consider to be a very important one, is that the goat cheese medallions are fried. We all know fried things are always better. The second reason I ordered this salad is that apples and pecans are in season so it had “Fall” written all over it.
California Tomato Salad
Fresh mozzarella, basil, mixed greens, balsamic reduction
Scott ordered this salad with thick slices of mozzarella and tomatoes, and it was loaded with fresh basil. I love the smell of fresh basil.
Entrees:
Grilled Jerk Quail
Potato hash, red pepper, onion & asparagus
The first time we dined at Lucio’s Scott ordered quail and the tiny bite I tasted was fantastic, so this time my decision was already made. The quail was so tender and delicious and the veggie hash was fantastic. I was asked 3 times if I had finished eating because I wanted to savor every bite. I will only order the quail from now on. Plus quail is one of those ingredients that unless you are a bird hunter, you don’t usually make at home or see on restaurant menus.
Rib Eye Au Poivre
Thyme cognac sauce, cheddar mash, haricot verts
Scott ordered the rib eye which is a true man’s meat and potatoes dish. I had a bite of the cheddar mashed potatoes which were of course delicious as is anything with cheese, and covering the potatoes was a rib eye so huge it took up most of the plate. The bite of rib eye I tasted was delicious, but my favorite is still the quail…I can make a mean steak at home, so I usually try not to order steak when I go out.
Sunday, November 8, 2009
Poblano & Mushroom Tacos
The Fast Easy Fresh section of Bon Appétit is a great source for healthy, quick, and easy weeknight meals. These tacos are easy to make and very delicious. Scott and I both agreed this recipe is a keeper and I can’t wait to make it again. Maybe next time I’ll add some leftover Thanksgiving turkey.
Poblano Mushroom Tacos
Adapted from Bon Appétit, November 2009
Serves 2
2 Tbsp vegetable oil, divided
1 Poblano chile, seeded and thinly sliced into long strips
1/2 small red onion, sliced
3 ounces crimini (baby bella) mushrooms, thinly sliced
1 tsp ground cumin
4 corn tortillas
4 thin slices Monterey Jack cheese
½ cup fresh cilantro, chopped
2 roma tomatoes, diced
¼ cup Feta cheese, crumbled
1. Heat 1 Tbsp vegetable oil in large nonstick skillet over medium-high heat.
2. Add Poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5 minutes.
3. Mix in ground cumin, and then transfer mixture to medium bowl.
4. Heat remaining 1 Tbsp oil in same skillet.
5. Add tortillas in single layer, draping up sides of skillet to fit.
6. Divide mushroom mixture among tortillas, placing mixture only on 1 side, and then top each tortilla with a slice of Monterrey Jack cheese.
7. Fold plain tortilla halves over filling and press firmly.
8. Cook tortillas 1 minute per side.
9. Transfer tacos to plates. Open tacos and sprinkle with chopped cilantro, diced tomatoes, and crumbled feta.
Poblano Mushroom TacosAdapted from Bon Appétit, November 2009
Serves 2
2 Tbsp vegetable oil, divided
1 Poblano chile, seeded and thinly sliced into long strips
1/2 small red onion, sliced
3 ounces crimini (baby bella) mushrooms, thinly sliced
1 tsp ground cumin
4 corn tortillas
4 thin slices Monterey Jack cheese
½ cup fresh cilantro, chopped
2 roma tomatoes, diced
¼ cup Feta cheese, crumbled
1. Heat 1 Tbsp vegetable oil in large nonstick skillet over medium-high heat.
2. Add Poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5 minutes.
3. Mix in ground cumin, and then transfer mixture to medium bowl.
4. Heat remaining 1 Tbsp oil in same skillet.
5. Add tortillas in single layer, draping up sides of skillet to fit.
6. Divide mushroom mixture among tortillas, placing mixture only on 1 side, and then top each tortilla with a slice of Monterrey Jack cheese.
7. Fold plain tortilla halves over filling and press firmly.
8. Cook tortillas 1 minute per side.
9. Transfer tacos to plates. Open tacos and sprinkle with chopped cilantro, diced tomatoes, and crumbled feta.
Monday, November 2, 2009
Spicy Cheese Straws
I love anything with cheese! I first made this recipe two years ago for my holiday open house. I recently made them again for a shower and I had forgotten how yummy they are. I love the spicy kick from the red pepper flakes as well as the crispy crunch. In addition to being an edible treat these cheese straws also became part of the tablescape. Cheese straws can be displayed in crystal glasses, short vases, or mint julep cups.
Spicy Cheese Straws
Adapted from Southern Living, December 2007
1 1/2 cups (5 oz.) shredded extra-sharp Cheddar cheese*
3/4 cup all-purpose flour
1/4 cup unsalted butter, cut into 4 pieces and softened
1/2 teaspoon kosher salt
1/2 tsp. dried crushed red pepper
1 tablespoon half-and-half
· Preheat oven to 350 degrees.
· Combine first 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.
· Turn dough out onto a well floured surface, and roll into an rectangle (about 1/8 inch thick). Cut dough with a sharp knife into 1/4- to 1/2-inch-wide strips, dipping knife in flour after each cut to ensure clean cuts. Place strips on ungreased baking sheets.
· Bake for12-14 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes.
*I use cracker barrel sharp cheddar and grate the cheese using a hand grater. Trying to grate in a food processor makes the cheese too fine in turn making the dough too soft.
I like to make a double batch, if I can resist from eating the block of cheddar. Straws can be also be made ahead and frozen.
Spicy Cheese StrawsAdapted from Southern Living, December 2007
1 1/2 cups (5 oz.) shredded extra-sharp Cheddar cheese*
3/4 cup all-purpose flour
1/4 cup unsalted butter, cut into 4 pieces and softened
1/2 teaspoon kosher salt
1/2 tsp. dried crushed red pepper
1 tablespoon half-and-half
· Preheat oven to 350 degrees.
· Combine first 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.
· Turn dough out onto a well floured surface, and roll into an rectangle (about 1/8 inch thick). Cut dough with a sharp knife into 1/4- to 1/2-inch-wide strips, dipping knife in flour after each cut to ensure clean cuts. Place strips on ungreased baking sheets.
· Bake for12-14 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes.
*I use cracker barrel sharp cheddar and grate the cheese using a hand grater. Trying to grate in a food processor makes the cheese too fine in turn making the dough too soft.
I like to make a double batch, if I can resist from eating the block of cheddar. Straws can be also be made ahead and frozen.
Puffy Pigs
These yummy appetizers are a twist on the classic pig-in-a-blaket. They are easy to make and guaranteed to be a hit. Small cookie cutters can be used to cut shapes for any occasion.
Puffy Pigs
Makes 40
1 lb chicken spinach asiago sausage (from Sam’s)
1 package puff pastry
Toothpicks
· Preheat oven to 400 degrees.
· Cut each sausage link into 8 slices.
· Cook sausage slices in a skillet over medium heat, 4 minutes per side.
· Thaw puff pastry according to package directions.
· Use cookie cutters to cut pasty.
· Top each sausage bite with pastry shape and secure with a toothpick and place on a baking sheet.
· Bake for 20 minutes until pastry is puffed and golden.
· Transfer to platter and serve.
Puffy Pigs
Makes 40
1 lb chicken spinach asiago sausage (from Sam’s)
1 package puff pastry
Toothpicks
· Preheat oven to 400 degrees.
· Cut each sausage link into 8 slices.
· Cook sausage slices in a skillet over medium heat, 4 minutes per side.
· Thaw puff pastry according to package directions.
· Use cookie cutters to cut pasty.
· Top each sausage bite with pastry shape and secure with a toothpick and place on a baking sheet.
· Bake for 20 minutes until pastry is puffed and golden.
· Transfer to platter and serve.
Friday, August 28, 2009
Delicious Destination: Savannah, Georgia
Scott and I traveled to Savannah in May to celebrate our 3rd wedding anniversary. Earlier in the Spring I had read a feature on Savannah in Southern Living . The brief article had everything planned for a romantic weekend getaway. So with Southern Living as our guide I booked our trip. We had a wonderful experience in Savannah and will let Southern Living be my travel guide again in the future. The hotel said we didn't need to rent a car since most things in the historical district are within walking distance and if they aren't then you can travel via trolley, horse drawn carriage, or pedi cab.
We left Houston Friday morning and arrived to Savannah early in the afternoon. We checked into the President’s Quarters and stayed the weekend in the Ronald Reagan suite. The hotel was originally two townhouses which were later converted into the cozy bed and breakfast. We were greeted with sweet Southern accents and told about the morning breakfast on the courtyard and afternoon happy hour. Since we had some time to pass before happy hour, we made our way a few blocks over to River Street.
River Street is your typical tourist trap that every city has...its kind of like The Strand in Galveston. There are tons of souvenir shops, some good people watching, and lots of casual and water themed restaurants. We stopped into the Shrimp Factory for an afternoon snack and to quench our thirst. I had a peach martini* which was divine and some sweet tea. I rarely have Sweet Tea because good sweet tea is usually only found in places like Georgia. For our snacks we had the Seafood Bisque:Creamy Seafood Broth with Crab, Shrimp and Fish, sauteed Onions & Celery and the Shrimp Fan-tail BBQ (Honey-laced Barbecue Sauce). The shrimp was overcooked, so based on that I would not return to Shrimp Factory.
After our stroll down River Street, we returned to our precious Inn to freshen up for Happy Hour and indulge in some savory appetizers and wine. They had a creamy spread made of pecans, peach preserves, cream cheese, and few other tasty items I cannot remember...I just know it was really yummy and my book club would have loved such a treat. After happy hour we freshened up again (thanks to the humidity) and made our way to dinner at the Olde Pink House.
The Olde Pink House does not have a website. I was extremely disappointed in this inconvenience when researching the trip, but once I arrived it was evident they didn't need a website. Several people had recommended we dine at The Olde Pink House so we had to go. We first made our way downstairs into the Tavern to a pre-dinner cocktail. Let me tell you they make a mean Strawberry Mojito*. Then we made our way upstairs for our meal. We started out with a glass of champagne to toast our 3 years of marriage together and then enjoyed the Gary Farrell Pinot Noir* for the remainder of our meal. Due to lack of menu online here is what I remember to the best of my ability. I won't go into too much detail other to say that this place was delicious and I highly recommend you dine here if you ever visit Savannah. At the end of our meal our waiter discovered it was our anniversary and brought out a plate of whipped cream and berries complete with a candle and some chocolate drizzle.
Appetizer: oysters with relishes
Soup: She Crab Soup*
Salad: BLT with fried green tomato*
Entrée: Pork Shank
Entrée: Crispy half duck
Dessert: chocolate torte*
Saturday we began our day with breakfast on the courtyard. It was some sort of croissant french toast stuffed with strawberries and cream cheese. Then we made our way down to River Street to hop on the Old Town Trolley Tours for a tour of Savannah. This is a great quick way to see the sights and learn some history. Also trolley tickets can be purchased with on/off privileges for the whole day so you can get around town without hurting your feet too much. Everyone has asked me why we didn't go to Paula Deen's The Lady & Sons when we were in Savannah--and I have several reasons for not going. 1. All of her recipes are on www.foodnetwork.com so I could make them myself and 2. You have to get there at 9AM the day of to put your name on the list and then wait an hour when you show up for your time. While we were touring on the trolley we noticed Il Pasticcio* and thought all of the sidewalk tables looked cute so we went there for lunch. I had the WARM PROSCUITTO AND GRUYERE CHEESE ON FOCCACIA and Scott the had the SLICED AHI TUNA W/WASABI AIOLI ON CIABATTA, both were delicious. And since were on vacation we each had a glass of the White Haven sauvignon blanc with our sandwiches.
We continued to spend the afternoon walking around the historical district and visiting places we passed on our tour. There were also quite a few antique shops that I browsed in. And I found a Christmas store so I bought an ornament of a crab to remember our trip every year.
The Southern Living article had highly recommended Noble Fare so we dined there on Saturday night. We traveled via Pedi Cab, and our "driver" was a nice young man who is a student at SCAD (Savannah College of Art & Design) and his girlfriend is from The Woodlands...what a small world. Anyway we had a fabulous dinner and I must say that the scallops were the best scallops I've ever had...they were cooked to perfection (however the ones at The Grove recently are a close second)
cocktail: basil ginger lemonade*
appetizer: soft shell crab
soup: Shrimp Bisque*
salad: baby greens with raspberry dressing candied pecans and goat cheese*
entrée: Swordfish with lobster mashed potatoes
entrée: Scallops with corn mashed potatoes*
dessert: strawberry crème brulee*
wine: Vinium Chenin Blanc Viognier
After dinner we returned to Il Pasticcio for some drinks before calling it a night. Il Pasticcio is part restaurant and part lounge so its a great place for an after dinner drink.
Sunday morning we enjoyed our final brunch of shrimp and grits on the courtyard. Then I spent some time on the balcony of our room reading my book. We had a quick lunch down street at Café Ambrosia and enjoyed a Grilled cheese Panini with Colby jack and a hummus tray complimented by pita, red bell pepper, carrots, celery, mushrooms. Then it was time to go to the airport and head back to reality.
* super delicious would definitely order again
We left Houston Friday morning and arrived to Savannah early in the afternoon. We checked into the President’s Quarters and stayed the weekend in the Ronald Reagan suite. The hotel was originally two townhouses which were later converted into the cozy bed and breakfast. We were greeted with sweet Southern accents and told about the morning breakfast on the courtyard and afternoon happy hour. Since we had some time to pass before happy hour, we made our way a few blocks over to River Street.
River Street is your typical tourist trap that every city has...its kind of like The Strand in Galveston. There are tons of souvenir shops, some good people watching, and lots of casual and water themed restaurants. We stopped into the Shrimp Factory for an afternoon snack and to quench our thirst. I had a peach martini* which was divine and some sweet tea. I rarely have Sweet Tea because good sweet tea is usually only found in places like Georgia. For our snacks we had the Seafood Bisque:Creamy Seafood Broth with Crab, Shrimp and Fish, sauteed Onions & Celery and the Shrimp Fan-tail BBQ (Honey-laced Barbecue Sauce). The shrimp was overcooked, so based on that I would not return to Shrimp Factory. After our stroll down River Street, we returned to our precious Inn to freshen up for Happy Hour and indulge in some savory appetizers and wine. They had a creamy spread made of pecans, peach preserves, cream cheese, and few other tasty items I cannot remember...I just know it was really yummy and my book club would have loved such a treat. After happy hour we freshened up again (thanks to the humidity) and made our way to dinner at the Olde Pink House.
The Olde Pink House does not have a website. I was extremely disappointed in this inconvenience when researching the trip, but once I arrived it was evident they didn't need a website. Several people had recommended we dine at The Olde Pink House so we had to go. We first made our way downstairs into the Tavern to a pre-dinner cocktail. Let me tell you they make a mean Strawberry Mojito*. Then we made our way upstairs for our meal. We started out with a glass of champagne to toast our 3 years of marriage together and then enjoyed the Gary Farrell Pinot Noir* for the remainder of our meal. Due to lack of menu online here is what I remember to the best of my ability. I won't go into too much detail other to say that this place was delicious and I highly recommend you dine here if you ever visit Savannah. At the end of our meal our waiter discovered it was our anniversary and brought out a plate of whipped cream and berries complete with a candle and some chocolate drizzle.
Appetizer: oysters with relishes
Soup: She Crab Soup*
Salad: BLT with fried green tomato*
Entrée: Pork Shank
Entrée: Crispy half duck
Dessert: chocolate torte*
Saturday we began our day with breakfast on the courtyard. It was some sort of croissant french toast stuffed with strawberries and cream cheese. Then we made our way down to River Street to hop on the Old Town Trolley Tours for a tour of Savannah. This is a great quick way to see the sights and learn some history. Also trolley tickets can be purchased with on/off privileges for the whole day so you can get around town without hurting your feet too much. Everyone has asked me why we didn't go to Paula Deen's The Lady & Sons when we were in Savannah--and I have several reasons for not going. 1. All of her recipes are on www.foodnetwork.com so I could make them myself and 2. You have to get there at 9AM the day of to put your name on the list and then wait an hour when you show up for your time. While we were touring on the trolley we noticed Il Pasticcio* and thought all of the sidewalk tables looked cute so we went there for lunch. I had the WARM PROSCUITTO AND GRUYERE CHEESE ON FOCCACIA and Scott the had the SLICED AHI TUNA W/WASABI AIOLI ON CIABATTA, both were delicious. And since were on vacation we each had a glass of the White Haven sauvignon blanc with our sandwiches.
We continued to spend the afternoon walking around the historical district and visiting places we passed on our tour. There were also quite a few antique shops that I browsed in. And I found a Christmas store so I bought an ornament of a crab to remember our trip every year.
The Southern Living article had highly recommended Noble Fare so we dined there on Saturday night. We traveled via Pedi Cab, and our "driver" was a nice young man who is a student at SCAD (Savannah College of Art & Design) and his girlfriend is from The Woodlands...what a small world. Anyway we had a fabulous dinner and I must say that the scallops were the best scallops I've ever had...they were cooked to perfection (however the ones at The Grove recently are a close second)cocktail: basil ginger lemonade*
appetizer: soft shell crab
soup: Shrimp Bisque*
salad: baby greens with raspberry dressing candied pecans and goat cheese*
entrée: Swordfish with lobster mashed potatoes
entrée: Scallops with corn mashed potatoes*
dessert: strawberry crème brulee*
wine: Vinium Chenin Blanc Viognier
After dinner we returned to Il Pasticcio for some drinks before calling it a night. Il Pasticcio is part restaurant and part lounge so its a great place for an after dinner drink.
Sunday morning we enjoyed our final brunch of shrimp and grits on the courtyard. Then I spent some time on the balcony of our room reading my book. We had a quick lunch down street at Café Ambrosia and enjoyed a Grilled cheese Panini with Colby jack and a hummus tray complimented by pita, red bell pepper, carrots, celery, mushrooms. Then it was time to go to the airport and head back to reality.
* super delicious would definitely order again
Monday, August 17, 2009
Restaurant Review: The Grove
Scott and I joined some friends for dinner at The Grove on Friday night to participate in Houston Restaurant Week. We decided to use this opportunity to try something new. 3 courses for $35 per person with $10 of those dollars benefiting the Houston Food Bank. Their pre-fix menu had quite a few delicious options for each course. Everything sounded really yummy, but since I have 3 bathing suit trips in the next month I decided to order items that were light and summery. I have outlined several of the menu items our table enjoyed I didn't get to taste everything but what I did taste was excellent. I also enjoyed the openness of the restaurant and the view of Discovery Green. I am hoping to dine at The Grove again in the near future.
Cocktail:
Pomegranate Margarita
My friend Courtney had recommended the pomegranate margarita...this concoction was so delicious I ordered two of them. It had the perfect balance of tart and sweetness to get that yummy sourness without the mouth pucker.
1st Course:
Smoked Texas Quail Skewers
Pineapple Bourbon Dipping Sauce
I don't see quail on menus very often so I decided to indulge in this Texan delicacy and delicious it was.
The Grove Picnic Platter
Artisan Meats + Cheese + Pickles
Scott ordered the Picnic platter and he usually eats all of his food and at least half of mine, but I actually had to help him out there was so much to choose from. So I gladly helped myself to some prosciutto and cheese.
Fresh Fish Ceviche
Tropical Fruits + Chiles + Plantain Chips
Our friend ordered this and it was such a generous serving that I got to sample this too. It was very fresh, light, and had the perfect amount of citrus. I would order this for myself next time.
2nd Course:
Hand Rolled Fettuccine
Baja Scallops + Summer Corn + Basil
This dish reminds of one of my favorite summer recipes from Bon Appetite: Linguine with Summer Succotash. This is just a great balance of fresh and light flavors, a perfect summer dish.
Petit Filet
Grove Mashed Potatoes + Broccolini + Brasserie Butter
Our friend ordered the filet and enjoyed every bite and she said the mashed potatoes were particularly awesome. Had I not been watching my figure I would have been tempted by this dish too.
Colorado Lamb T-Bone
Braised Lamb Tamale + Mole Sauce
Scott ordered the lamb t-bone, most restaurants usually feature rib chops so it was good to see a different chop. He enjoyed every bite. Bobby Flay has a similar recipe in Mesa Grill cookbook that I will have to try at home soon.
3rd Course:
Frozen Lime Mousse
Ginger Snap Crust + Cherry Lime Compote
I love citrus desserts and the lime mouse tart was divine but it was so rich that I barely ate half of it. Maybe if I hadn't eaten so much during the 1st course I could have devoured it.
Chocolate Chess Pie
Whipped Cream + Shaved Chocolate
Everyone else ordered the chocolate chess pie but they also could not clean their plates. I heard it was really yummy but I didn't have any room in my belly for a sample.
Cocktail:
Pomegranate Margarita
My friend Courtney had recommended the pomegranate margarita...this concoction was so delicious I ordered two of them. It had the perfect balance of tart and sweetness to get that yummy sourness without the mouth pucker.
1st Course:
Smoked Texas Quail Skewers
Pineapple Bourbon Dipping Sauce
I don't see quail on menus very often so I decided to indulge in this Texan delicacy and delicious it was.
The Grove Picnic Platter
Artisan Meats + Cheese + Pickles
Scott ordered the Picnic platter and he usually eats all of his food and at least half of mine, but I actually had to help him out there was so much to choose from. So I gladly helped myself to some prosciutto and cheese.
Fresh Fish Ceviche
Tropical Fruits + Chiles + Plantain Chips
Our friend ordered this and it was such a generous serving that I got to sample this too. It was very fresh, light, and had the perfect amount of citrus. I would order this for myself next time.
2nd Course:
Hand Rolled Fettuccine
Baja Scallops + Summer Corn + Basil
This dish reminds of one of my favorite summer recipes from Bon Appetite: Linguine with Summer Succotash. This is just a great balance of fresh and light flavors, a perfect summer dish.
Petit Filet
Grove Mashed Potatoes + Broccolini + Brasserie Butter
Our friend ordered the filet and enjoyed every bite and she said the mashed potatoes were particularly awesome. Had I not been watching my figure I would have been tempted by this dish too.
Colorado Lamb T-Bone
Braised Lamb Tamale + Mole Sauce
Scott ordered the lamb t-bone, most restaurants usually feature rib chops so it was good to see a different chop. He enjoyed every bite. Bobby Flay has a similar recipe in Mesa Grill cookbook that I will have to try at home soon.
3rd Course:
Frozen Lime Mousse
Ginger Snap Crust + Cherry Lime Compote
I love citrus desserts and the lime mouse tart was divine but it was so rich that I barely ate half of it. Maybe if I hadn't eaten so much during the 1st course I could have devoured it.
Chocolate Chess Pie
Whipped Cream + Shaved Chocolate
Everyone else ordered the chocolate chess pie but they also could not clean their plates. I heard it was really yummy but I didn't have any room in my belly for a sample.
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