Good Morning Darlings!
Campo Viejo recently contacted me to ask if I would like to participate in a wine tasting. Why, of course I would!
Last night they answered questions in real time while we sipped and ate. Melanie made a perfect roast chicken with roasted potatoes and scrumptious collard greens.
How did they pair?
Good Morning Darlings!
Fun Find Friday this week is joined by another FFF – Foster Fine Foods. Fun!
Good Morning Darlings!
This little story appeared in my inbox the other day and I thought it was too sweet not to share.
An early morning story for you inside, my morning glories…
Good Morning Darlings!
Yesterday was such fun. With the snow piling up, Atlanta shut down. The neighbors took to the park to sled and just play in the snow. And since all that sledding and snowball fighting works up an appetite, I suggested a pot luck supper at our house around 5pm.
Eric sleds down the hill.....whee!!!
Good Morning Darlings!
Survey says – more recipes. And more budget conscious parties.
Let’s tackle more recipes today. And you know, it would be great for a light luncheon for the ladies, too. Two birds, one tuna.
Eric and I learned this at The Ritz-Carlton Cancun a couple of weeks ago when we traveled to Mexico for Christmas. Chef Rory Dunaway shared it with us and it was so good and the perfect foil for all that rich food you consumed over the holidays.
The tuna portion with vinaigrette and eggs
The veggie component
Nicoise Salad
Serves 4
4 Hardboiled Eggs, Quartered
1 Red Bell Pepper, Finely Julienned
3 Artichoke Hearts, Quartered
2 Tomatoes, Cut Into Eighths
1 Cucumber, Peeled and Sliced Into Rounds
12 Long Green Beans, Blanched & Sliced Thin
2 Ounces Black Olives
2 Stalks Celery, Sliced Thin
10 Fingerling Potatoes, Blanched and Cut in Half
Vinaigrette
3 Anchovies, Minced (note: don’t skip this, it makes the salad. I promise)
1/4 Cup of White Balsamic (note: substitute red, if necessary)
1 Large Garlic Clove, Minced
1 Tablespoon Parsley, Chopped
2 Tablespoons Basil, Chiffonade
1 Cup Extra Virgin Olive Oil
Salt & Pepper to taste
Seared Tuna
12 Ounces Yellow Fin Tuna
(note: unless you just caught it, all tuna will be found in the store frozen)
Arrange Veggies and Eggs prettily on a serving tray.
For vinaigrette: In a medium bowl combine anchovies and garlic and smash to a paste using the back of a spoon. Add the balsamic, parsley and basil and mix well to combine. Slowly drizzle oil stirring constantly until mixture is thick. Add salt and pepper to taste. Pour vinaigrette into serving boat so guests made add their own.
For Tuna: Pat tuna dry with paper towel, season well with salt and pepper. In a hot pan, pour a small amount of oil, carefully place tuna in pan and sear on all sides. It should be very rare. When cooled slightly, slice into 1/4 inch slices. Fan tuna slices along salad plate and serve.
Super easy! And super delish. This salad will make your guests think you are very swanky and the amount of veggies and small amount of tuna makes it very economical.
Chef Rory Dunaway of The Ritz-Carlton Cancun
xoxo, Patti
Today blogging to The Little Mermaid Soundtrack – Under The Sea
Good Morning Darlings!
We are finally recovered from Thanksgiving (I think). It was a wonderful time with fabulous friends and I bet you want to hear all about it. Lets do it!
Just between you and me, I had no intention of hosting Thanksgiving Dinner, but when bestie Diane said she was coming home, I knew that called for something special. We bought the turkey, planned a few dishes, invited a few friends, bought a case of bubbly. Then our incredible friends from Black Tie Barbecue told me they were holding a smoked turkey with my name on it, I decided to go ahead and roast the turkey we had at home and freeze the meat for the Christmas party nibble ingredients.
Do you remember the photo of those smoking turkeys? Unbelievable.
Good Morning, Darlings!
Happy Monday to you all. I hope you had a fabulous weekend. On Saturday night we gave a dinner to thank some very special folks for being so good to us. Joining us were Spencer, Allison, LaToyin and Neil of Black Tie Barbecue, Laura Scholz, her husband, Tim and our new friends Teresa & Nicholas.
Menu
Grilled Shrimp w/cocktail sauce
Chips w/cheese dip
Grilled Ribeyes wrapped in bacon
Twice-baked stuffed Potatoes
Salad w/raisins, almonds and red onion
Garlic Bread
Pound Cake soaked in Lemoncello
Apple Pie
Sesame and Chocolate Cookies
Vanilla Ice Cream
Malbec, Chardonnay, Cava
Pellegrino
But first, you have to start with a pretty table. I dressed the table in all metalics to give it sparkle. Gold runners, candlesticks and napkins rings paired with silver chargers.
Before guests arrive. I ended up moving the candelabra because it was in the way of the a/c and blowing madly everywhere.
Candles lit and ready for guests
Good Morning, Darlings!
I have quite the treat for you today. My guest blogger is none other than my perfect husband, Eric! Take it away, Honey!
My honey, your blogger for the day!
Good morning, and hello, everyone. I’m lucky enough that I get to eat what you read about here – or most of it, anyway. Patti is a wonderful cook and a joy to cook with, but I also like to cook for her. When it comes to what to cook, I like to keep my recipes simple, tasty, and if I may admit, pretty big — well, not too big. Good-sized. On weekends I love to cook breakfast, and every lady loves breakfast in bed, which is a lovely start to Valentine’s Day.
Surprise your favorite this Sunday with an easy and yummy breakfast of an omelette , hash browns, english muffin, and juice. It goes together quick and sticks to your ribs till dinner. All the info is below the fold.
