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Labels: 24 24 24, Entertaining, FoodBuzz, Friends, Giada de Laurentiis, Holiday, Jose Garces, Michael Chiarello
My take: This was just stunning. I wish you could see it in person and, if you do get a chance to go to bluezoo, you MUST try. It's a deconstructed shrimp cocktail that was just divine. You have to see some of the other posts to see the hilarity that ensued as everyone had their "shot".
This was followed by:
SECOND COURSE
beet salad…candied walnuts, goat cheese fondue
My take: OK, I have to be honest. The salad was just fine but I am NOT a fan of beets. I don't think I ever have been. It's just me. That's all.
This was followed by:
THIRD COURSE
spice route char...curried beluga lentils, zhataar carrot, yogurt spill
My take: LOVE LOVE LOVE LOVE LOVE this dish. Did I tell you I loved this dish?? The char was perfectly cooked. The sauce had the right amount of spice and the carrots and lentils were flavorful. If I could pester the chef for the recipe, I would.
This was followed by:
FOURTH COURSE
sous vide amish chicken...parmesan polenta, picholine olive, deconstructed tomato sauce
My take: While the chicken was good, I was more of a fan of the polenta. (What can I say - I love polenta.) And you pair this with arugula, I'm sold. The deconstructed tomato sauce was also flavorful.
Finally, we were presented with:
FIFTH COURSE
warm chocolate cake with liquid ganache center……
maracaibo chocolate cream pudding, peanut ice cream
My take: Ummm... yes, it was BETTER than it looked. TRUST a gal. Thanks to this decadent treat, I am inspired to make the peanut butter ice cream.
Dinner was followed by coffee and cordials, more fabulous conversation and goodie bags courtesy of Ingar. Also, before Judy slaps me, I have to divulge a little secret. If you want a great after dinner coffee, add some Frangelico, Baileys and, I believe Amaretto, to the coffee and enjoy. If I wasn't driving, I would have definitely had one or two. Now if only I can learn how to make a proper cup of coffee at home. :::sigh:::
Many thanks to all that came out. The camaraderie and conversation is only the beginning and I look forward to spending more time with these wonderful people. Also, I have to say a special thank you to Jenn, Judy and Ingar for putting this all together. Finally, we wouldn't have had this fabulous opportunity if it wasn't for Foodbuzz and Ryan. Thank you so much.
bluezoo rates high on my "must go to" spots here in Orlando and I know I will be going back often. I cannot recommend them enough. And, coming from a gal who goes OUT of her way to avoid all things Disney, you know it must be damn good. Tourists & I are non-mixy things, except when it comes to this spot.
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Check out everyone's take on the evening:
Labels: FoodBuzz, Great Blogs, Orlando, Restaurant Review
Yes, I know - life has been getting in the way of posting over here at Cooking In Stilettos however, I'm in the process of updating my links. It's been a project in the making for some time.
Plus, on Saturday I met some FABULOUS peeps for the Florida Foodbuzz dinner at Todd English's bluezoo (more on that in a future post - WITH pics!) and am updating the blogroll. All of their blogs have had me laughing, crying, and just wanting to reach through the monitor to snatch what's on their plate (Yes, TasteMemory - I'm talking about those Pots de Creme)
So, if you read Cooking In Stilettos, let a gal know in the comments and you'll be added post haste!
Labels: FoodBuzz, Great Blogs
You can tell the holiday shopping season is approaching by the number of things becoming available for pre-order. Labels: Barefoot Contessa, Cookbook, Food Network, FoodBuzz
Labels: Celebrity Chefs, FoodBuzz, G. Garvin, Website
I'm a gal who wants a gorgeous kitchen without the Bill Cosby gadget clutter as much as the next gal and this All Clad Slow Cooker is screaming my name. Labels: All Clad, Appliances, Cool Products, FoodBuzz, Williams-Sonoma
Of course we started again with the Blackened Chicken Quesadillas with the cilantro sour cream and salsa fresca. For entrees, Meowmix was predictable with her favorite Parmesan & Cornmeal Encrusted Scallops while at the expert advice of our server, I opted for the Blackened Tilapia with Pecan Butter Sauce. Of course, it was futile to even TRY to resist the Espresso Martinis that Heather whipped up nor the Blueberi Stoli Lemonade that Anthony plied us with that evening. After dinner, you must check out the downstairs club as the DJ rocks, there's live bands on Saturdays and, as a matter of course, the bartenders will always take care of you.
Now, I didn't paparazzo much as I lost the pics in the Blackberry Crash heard 'round Philadelphia (and I'm still in mourning) but Meowmix was smart enough to snag a shot of not only her Scallops (check out that presentation) but also the Cornbread and the infamous Creole Butter.
Parmesan & Cornmeal Encrusted Scallops with Vegetable Orzo
For the record, the last time I went, I begged, whined and pleaded with our server, Mark, to get me the recipe from the chef for their Creole Butter. Believe me when I say it was TO. DIE. FOR. Mark took heed of my whining and told me 3 little ingredients. I came home and tried like mad to replicate it. It was close, but not quite. I hit frustration level because while my attempt was good, it just didn't have that za-za-zuu. In stiletto speak, it's like wanting Jimmy Choo and getting 9West. Nice but just not IT. You see my point? And y'all know I refuse to settle.
Well, this time I was determined that if I had to bribe a senator to get that recipe, I would. Thankfully, the powers that be at the Bourbon took pity on a gal and kindly relinquished the hold on this recipe. We'll call it an early birthday present.
Many thanks to the crew at the Bourbon Blue for their fabulous service and always lookin' out. If you are headed out the Philadelphia way, check them out at 2 Rector Street, Manayunk, PA 19127; (215) 508-3360; www.bourbonblue.com
Bourbon Blue's Cornbread and Creole Butter
Labels: Bourbon Blue, Cajun, FoodBuzz, Restaurant Review, Travel
I'm in love, people - with a tablecloth. Yes, I know - this is the second tablecloth obsession in a year. Labels: FoodBuzz, Linens, Obsessed With, Williams-Sonoma
Now THIS is some news... September 30, 2008 guess where your gal will be? She'll be leafing through the latest cookbook from Giada de Laurentiis - Giada's Kitchen: New Italian Favorites.Labels: Cash Back, Cookbook, FoodBuzz, Giada de Laurentiis
Labels: FoodBuzz, Weekly Question
Labels: FoodBuzz, Green, Shopping
Labels: Bobby Flay, Food Network, FoodBuzz, Obsessed With
This is one of those recipes I go to when I want to put a little oomph in my step. Now, this in NO way means I'm abandoning my fave Barefoot Contessa BBQ Sauce, but this is good for when you want a little somethin' different. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken or Steak with Balsamic BBQ Sauce
Recipe and Photo courtesy of Giada de Laurentiis; Food Network.com
For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the chicken or steak:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
Salt and freshly ground pepper
For the BBQ sauce:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:
Alternately, the chicken can be baked in the oven.
Labels: Food Network, FoodBuzz, Giada de Laurentiis, Recipe, Tried and True
