When two people have been madly in love for 13 years, it is certainly cause for celebration, don’t you think? Eric and I met that landmark last week and decided to mark the occasion with dinner at 4th and Swift. A decidedly good choice. My friend, Pedro over at Foodie Atlanta raves about this place, so that seemed like a pretty fair endorsement to me. Open Table provided the reservation (my points are really racking up over there. If you don’t use it, you might want to check it out. Especially if you are the person in your office responsible for making all the dinner and lunch reservations. You can earn dining dollars that translate to cash. And no, I do not work for Open Table.)
Since Shane’s cake turned out so well, I thought I would go for it for Kerry and Ryan’s birthday dinner on Friday night. Oh, it was so good!
We kept this a small affair – only five of us. Arancini started the night right. If you have never had these, they are risotto balls stuffed with cheese and fried. Oh my golly. And I won’t lie, I bought these beauties at Trader Joe’s – less cooking for me! Yay!
They’re bigger in person. Anyhoo, the menu was rack of lamb, pesto mashed potatoes and a veggie medley. That veggie medley also came from Trader Joe’s, but it was not so tasty, so lets not mention it again, shall we?
Wasn’t yesterday with Arlynn fun? She is such a delight.
And since she was such a love to write such a wonderful post, I am going to keep it short today and talk about tacos. Tacos are Eric’s favorite food. I like them, too, but I am more partial to pizza.
The other day I gazed into my refrigerator to see what I could conjure up for lunch. Um….slack jawed and uninspired, I stared. And then it hit me. I saw some chorizo I had just picked up, spied a hunk of queso, there’s some sour cream and we even have salsa verde! Hot diggity. I always try to keep tortillas on hand and so I fished those out of the pantry. Voila!
Eric joined me in the kitchen and diced up an onion to go with the chorizo frying in the pan. I heated up the tortillas over the flame on the stove (it’s fun! it’s like camping inside!) Not too long after, we were gobbling down some of the tastiest tacos I have ever had.
One fine meal.
Life’s funny like that. When you least expect it, the tastiest treat comes out of nowhere.
I hope your day is full of unexpected pleasures, Darlings.
Yesterday had me gushing over blogger Beth at Budget Bytes (have you checked her out yet? doesn’t she look like Mena Suvari?)
Anyhoo, I made Beth’s stuffed poblano peppers last night for Eric and he loved them. We had a big lunch of chinese takeout leftovers so I only made two stuffed peppers, which was perfect for us. I didn’t photograph my peppers because they weren’t very pretty. Here are Beth’s stuffed peppers. Just pretend mine looked like this.
Hope you all are having a splendid weekend filled with fun.
You know how I love The Ritz-Carlton. Not only are their properties to die for, but I have made some fabulous friends there, too. And they are always coming up with new and exciting things to delight visitors with. And with the Super Bowl and Valentine’s Day just around the corner, they are planning the most divine scenarios imaginable. Take a look:
From way down south, my friend Paulina at The Ritz-Carlton Cancun shares a unique dining experience at Twelve. With seating for only twelve guests, you are welcome to step into the kitchen with Chef Rory and help prepare the night’s meal, if you would like. The Viking equipped kitchen overlooks the Caribbean Sea – Eric and I were so privileged to indulge in this gourmet fantasy over the Christmas holiday, so you can trust me when I say it is the ultimate foodie experience. Three set menus in Mexican, Southern and Mediterranean cuisine await you in this five course experience that you will never forget. How about that for whisking your darling away for Valentine’s Day? Perhaps to pop the question?
Cook with Chef Rory in this magical kitchen setting.
Our fab friend Caren West sent me this info on the equally fab Cafe Circa, which is celebrating its 3rd Anniversary with some fun events. Take a look!
CAFÉ CIRCA CELEBRATES ITS THREE-YEAR ANNIVERSARY THIS WEEK
Specials and Tasting Experiences this Wednesday, January 19 through Saturday, January 22, 2011
Atlanta, Georgia (January 18, 2011) – Café Circa, a distinctly local restaurant and social destination located in the Old Fourth Ward of Atlanta, is celebrating its three-year anniversary by hosting four days of special events and offerings Wednesday, January 19 through Saturday, January 22, 2011. Owned by Randy Hazelton and Kevin Holt, Café Circa offers a casually sophisticated atmosphere that merges classic style and modern elements with scrumptious signature menu items and a premium bar offering classic and innovative cocktails, select spirits, and a full wine list for every taste. The culinary team led by executive chef Hopeton Hibbert prepares fresh, deliciously seasoned food with a Caribbean Latin twist including creative small plates, inspired entreés, and tempting desserts. Café Circa is open Monday through Sunday beginning at 5 p.m. Call (404) 477-0008 or visit www.cafecircaatl.com.
Thursday, January 20 from 5 to 7 p.m. – Three-Year Anniversary Happy Hour
Since Thursday is the new Friday, Café Circa is hosting a special celebratory happy hour from 5 to 7 p.m. with sounds provided by DJ SugarCut and $5 Ciroc cocktails, $5 small plates and $10 entreés.
Friday, January 21 and Saturday, January 22 beginning at 5 p.m. – Three-Course Chef’s Special Menu
Executive chef Hopeton Hibbert has created a three-course dinner that includes a glass of champagne for $25 in honor of Café Circa’s three-year anniversary. From Australia to Belize, Amsterdam to Istanbul, tasting new cultural delicacies has been his passion of Hopeton’s, which clearly influences his flavorful cuisine. With a degree in culinary arts from Johnson and Whales, Hopeton has mastered his skills working with The Buckhead Life Group, Eclipise di Sol and Atmosphere – one of Atlnata’s finest French restaurants. In 2010, Hopeton joined Café Circa where he executes Caribbean and Latin cuisine at its finest.
Three Courses to Celebrate Three Years
Chef’s Menu
1st course:
Cuban spiced chicken and plantain spring roll with guava dipping sauce.
2nd course:
Curried goat with peas and a rice cake and buttered baby cabbage.
or
Jerked salmon fillet with tomato and spinach sauté.
3rd course:
Mini chocolate love dessert.
Coconut and rum cupcake w/plantain icing.
For more information on Café Circa visit www.cafecircaatl.com or call (404) 477-0008.
There are so many fab blogs out there that I bet you’ve never read. And since being snowed in all week, I’ve had plenty of time to scour the web to find the best cozy recipes for you.
How about spaghetti and mozzarella stuffed meatballs from Babble? Aren’t these gorgeous?
Nom, nom, nom!
And Tessa over at Handle The Heat had me swooning with her chicken wrapped in proscuitto and sage. Golly that sounds scrumptious.
At Let’s Dish they are baking up Snickerdoodle Bread. OMG, are you kidding me? That sounds fantastic!
So, if you are snowed in, there are three recipes to try. Don’t they sound tasty?
xoxo, Patti
Today blogging to Smokey Robinson and The Miracles – Cruisin’
I don’t know about you, but we are snowed in here in Atlanta. It is so much fun! Eric has the day off and the neighbors are organizing a Winter “Olympics” in the park this morning. Karen loves the snow and Oscar despises it.
But instead of cowering in our homes waiting for the snow to arrive last night, 14 of us packed up and headed out to Pizza Vesuvius for “This Ain’t Yo Mama’s Sunday Dinner”. For $12, it’s all you can eat pizza and salad. You know, one must carb load for the impending snow. And their pizza really is fantastic. They even deliver to our house and no one delivers to our neighborhood. Except Papa John’s. But this is real pizza. And since everyone else was waiting for the snow to come, we just about had the place to ourselves.
I didn’t bring my camera, but my buddy Justin did, so I am nabbing some of the shots he took from last night.
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
My wonderful husband, Eric, is taking the reins today to share the recipe for the scrumptious White Bean and Chicken Chili he made this weekend. It is perfect for these cooler nights. Enjoy!
This chicken chili hits the spot on a cool evening.
White Bean and Chicken Chili
Ingredients
One whole chicken, in parts
12 tomatillos
Two large poblano chiles
Two medium jalapeño chiles
1 1/2 cup diced onion
3 12oz cans cannellini beans
3 cloves garlic, sliced
2 beers
1/3 cup apple cider vinegar
2 1/2 tbsp olive oil
2 tsp Adobo
3 tsp sage
2 tsp basil
Salt & black pepper
Debone the chicken. Season evenly on both sides with salt, pepper, adobo, sage, and basil. Reserve.
Peel and rinse the tomatillos. Cut the smallest in half and the larger to roughly that size. Put in a medium saucepan, and add the cider vinegar and one beer. Bring to a boil, then simmer for 20 minutes or until the tomatillos soften.
Roast the chiles and wrap in plastic to steam them, 15 minutes. Rub or peel off the skin, then remove the seed pits and dice.
Heat the olive oil in a large pot to a shimmer. Add the chicken, skin side down, and brown. Remove before the chicken is cooked through, about 15 minutes. Drain on paper towel.
To the pot, add half of the liquid cooked with the tomatillos and deglaze. Add the chiles and onion to the pot and sautée* with a pinch of salt. Once toasted, add the garlic and toast, stirring often 5 minutes. Add the tomatillos and liquid, then the cans of beans, with liquid. salt and pepper the beans before you stir them in. Add the other beer.
Dice the chicken and return to the pot. Bring to a boil, then simmer for an hour. Taste frequently to correct the seasoning.
Serve with white corn tortilla chips and a dollop of sour cream.
* If you started with a whole chicken and have giblets, dice them and add them with the onions and chiles. Skip the kidneys and neck.
