December 27, 2009 WOW that was alot of food...again

We arrived with the typical grocery bags in hand awaiting the Chef to appear in his kitchen...a bit of a late start this sunday but we were very pleased with the results! We had only spent a little over $75 and Brian was able to feed twelve people and probably could have served two or three more with the amount of food that he prepared. No way would be ever be able to go to a restaurant and get fabulous 6 course dinner for $6.25 per person!!!!!!!!



December 27, 2009

1st Course: Ground beef, dried cranberries, breadcrumbs, and asparagus on top of roasted portabella mushrooms and spinach, and sprinkled with romano cheese


2nd Course: Pizza dough stuffed with pepperoni, salami, spinach, cilantro, parmesan, and romano cheese, stewed tomatoes, with a touch a habanera sauce. Topped with a tomato, cilantro, and brown sugar sauce, and for dipping there was marinara, guava, and cilantro sauce as well.


3rd Course: Yellow split pea soup with diced chicken, yellow peppers, tomato puree, and marinated chick peas. Dish cooked in a beef broth base, and seasoned with cayenne, cumin, chocolate, and topped with pistachios.


4th Course: Ground beef, asparagus, broccoli, spinach, hominy, honey, cayenne pepper, and red wine served over tubettini pasta.


5th Course: Pan fried coated eggplant with cinnamon, pan seared perch and small mouth bass, served with sweet potato fries. Dish coated with fresh herbs.


Dessert: Apples, kiwi, blackberries, and pineapple, baked with Bisquick™ pancake mix, simple syrup (sugar syrup), and lemon extract.

December 20, 2009

The groceries pictured below were used to create the wonderful dishes of this evening.

First Course:
Shrimp and broccoli seasoned with paprika, chili, cinnamon, and cumin, and sautéed with fresh garlic, roasted red pepper, fennel, candied ginger, Sriracha Chili Sauce™, and sliced almonds. Dish served over toast points.

Second Course:
Cinnamon seasoned chicken served over white rice and sautéed with onions, garlic, sage, thyme, red pepper, and tomato. Dish topped with fresh mozzarella and pancetta.

Third Course:
Bacon wrapped pork tenderloin and fresh mozzarella sautéed in a balsamic marinade, with garlic cloves, and a red wine reduction. Served over cauliflower that has been sautéed in lemon water. Dish topped with apples.

Fourth Course:
Cornflake encrusted deep fried tripe seasoned with paprika, and chili powder. Dish served with pan fried yucca chips. (No Photo)

Dessert:
Sliced apples cooked over baked graham crackers, and dulce de leche. Dish topped with cinnamon, toasted coconut flakes, and milk chocolate chips.

December 13, 2009

This is our cuisine shown below as all items purchased must be used.

First Course:
Deep fried chicken battered in brown sugar with a coconut base. Served with a coconut honey dipping sauce, and garnished with fresh mint leaves.

Second Course:
Jalapeño Poppers and chicken sautéed in buttermilk, and Louisiana Hot Sauce™, served with a homemade sauce that consisted of horseradish, oranges, Louisiana Hot Sauce™, and mayonnaise with a squeeze of fresh lemon.

Third Course:
Balsamic marinated pork tenderloin with fine egg noodles, a mushroom and onion beef broth and heirloom tomatoes. Dish is then topped with smoked Gouda.

Fourth Course:
Beef sirloin stuffed with sopressata, garlic, onions, breadcrumb, spinach, and heirloom tomatoes. Served over southern spiced home fried potatoes, and complimented with a mango dipping sauce.

Fifth Course:
Shrimp sautéed in coconut milk, mango juice, and dried mango pieces. Served over raw spinach and toasted coconut flakes.

Dessert:
Baked plantains with brown sugar butter, mango juice, toasted marshmallows and coconut flakes.