FEBRUARY 14, 2010

Today was a smaller than usual size group. We did have one visitor though and he greatly enjoyed the dinner he had. I guess that there is not much to say when the food simply speaks for itself. Chef Brian was on fire tonight! There were stimulating flavors and intriguing combinations, the kind that make your taste buds freak out. Yum!

The first course may look like it consists of tomatoes but it doesn't...sneaky, sneaky!




1st Course: Appetizer
Ahi tuna tartar served on toasted multi grain bread topped with red onion, minced cilantro, crushed black pepper, sea salt, and pistachios. This was served with lemon ginger vinaigrette and honey sriracha vinaigrette with a touch of oyster sauce.





2nd Course:
Sweet mashed potatoes with brown sugar, cinnamon, and maple syrup served with goat cheese and roasted red pepper stuffed pork loin, topped with onion braising liquid and mounded with goat cheese.





3rd Course:
Pasta shells stuffed with sautéed beef tips, roasted red peppers, ricotta cheese, and fresh mozzarella served over spaghetti squash and topped with roasted tomatoes.





4th Course: Intermezzo
Ahi tuna tartar over sliced cucumber topped with sliced grapes, sprinkled with extra virgin olive oil, sea salt, and fresh ground pepper.




5th Course: Dessert
Blueberry, banana, pignoli nut, chocolate chip, and maple brown sugar muffins topped with dulce de leche and sliced bananas.

February 7, 2010-SUPERBOWL Sunday

What is Superbowl Sunday without pigs in a blanket and hot wings right? This Sunday was different than most, Chef Brian had his menu planned out during the week already. We did bring some groceries and he used a few of them but we decided to save the rest for next time. As we settled in and gathered around the television for the game, we began the consumption of the best food we ate all week. The one thing that we didnt have, that we usually have, was dessert though...we forgot!






Course #1: Cocktail franks wrapped in pizza dough and lined with honey barbecue hot sauce. This appetizer was served with a honey barbecue hot sauce and whole grain mustard for dipping.





Course #2: Don Price's Texas beer based bean-less chili with Ciabatta bread for mopping.





Course #3: Oven roasted chicken wings spiced with paprika and served with a trio of dipping sauces:
Mojito barbecue
Spicy teriyaki
Spicy lemon pepper barbecue.





Course #4: (Cheese steak spin-off) Toasted baguette with melted muenster cheese sautéed onions, red and green peppers, topped with thin slices of Beef Carpaccio, coarse ground sea salt, red pepper flakes and extra virgin olive oil.





Course #5: Sausage and peppers with onions and tomatoes, served with endive leaves.


"And that concludes another mystery basket."

Bio

A little bit about Chef Brian Lynch

"I developed an interest in cooking when I was about 15 years old but it's too bad I did not develop an interest in eating until I was 20. I have always wanted to do something in which I can gain instant satisfaction and gratification. I have been working as a professional chef for about 8 years now. I graduated from the Culinary Institute of America in 2004 and I have worked as an executive chef, a sous chef, chef de cuisine, a bartender, a bar manager, a butcher, a front of the house manager, and have been running my own catering business for the last 4 years. My favorite style of cooking is a bit different from your average chef and I consider myself and improvisational chef. I like to take random ingredients and create new, exciting, and risky flavor combinations that keep my myself and my guests on their toes."

"Come to me with an open mind and an open stomach and I will change your conception of what dinner should be."

BR-INNER! (aka breakfast for dinner) January 31, 2010

Mystery Basket Sunday this week was themed and it was such a good idea! We decided to get a bunch of breakfast foods and some decadent goodies...and we made sure not to forget the champagne. We have to give props to our chef for this one though. We gathered together a little later than expected but it is really hard to get out of my own house on Sunday, especially after a crazy Saturday night like one we had. As I began setting out all the groceries on the table I got really excited and very hungry. We were joined by the usual crew and as usual we ate a lot. There were seven of us this week and a lot of us follow the show 'LOST' so we brought over the season five blu-ray disc and refreshed our memory for the season premiere of the sixth and final season. I loved everything about the mystery basket menu this week. Although everything was so good, we do always have a favorite dish of the evening. My favorite dish was the french toast with fresh fruit but my husband's favorite dish was the poached egg on top of a croissant. We enjoyed the whole night and it was another great Sunday but I think I might need to double up on my weekly workouts to be able to eat like I did last night. The food looks too good to have restrictions on Sundays, right?!





And we ate for many hours...



Course 1: Sausage gravy made with breakfast sausage, milk, buttermilk, cinnamon, sage and paprika with a rue over homemade Johnny cakes, aka cornmeal pancakes, then drizzled with maple syrup.




Course 2: Sliced croissant, topped with raw spinach, back bacon, smoked salmon, poached egg, hollandaise and finished with sliced kiwis.





Course 3: Baked strawberry, banana and cocoa French toast made with bastone bread, sweetened French toast batter, topped with strawberries, bananas, crushed walnuts, peanut butter chocolate ganache and fresh maple brown syrup.




Course 4: Country fried steak with a maple baked bean sausage gravy and served over won tons stuffed with red onion, red and green peppers, thick cut bacon, back bacon, spinach, cheddar cheese and topped with a Captain Morgan™ and Kona coffee jus.





Course 5: Maple apple grits topped with fresh fruit and walnuts.


"...and that concludes another Mystery Basket."