We had our second food and photography event – during which Nancy provides a one-hour photography lesson and I prepare the food. I do not have a chance to sit in on her class because I am frantically preparing food for 10 people or more.
We have been planning this event since having a successful first event. We’re planning to have another in January. Interested in coming?
I was quite pleased with the turnout. I could not decide what I wanted to prepare until the last minute – literally, Saturday morning. That was the most frustrating part. I just could not make up my mind. But it was turned out to be splendid.
I made pork ribs. For these, I made a rub for the meat and marinated the ribs in a mixture of soy sauce and Mama Sitas Tapa Marinade with pepper.
I also made a stuffed pork loin. I marinated the loin in teriyaki sauce and orange juice, then stuffed it with goat cheese and spinach.
Last on the list for protein, I made a flat iron steak. I produced a rub, using brown sugar, onion salt, paprika and an herb mix and also added some vinegar, marinating the meat for a few hours.
On to the sides.
I wanted to make cheddar crisps. I had tried these before, but they came out looking like bright orange blobs. Not attractive at all. And terribly, terribly greasy. Blecth. I believe the trick is in getting better quality cheddar cheese and going skimpy on each round. They were delicious. So simple -- and only took about 15 minutes to prepare six at a time.
I didn't go for a tossed salad this time. Instead, I made these veggie pockets. I used butter lettuce -- something I had never eating until recently. Along the stem of each leaf, I placed a spreadable cheese, a slice of red bell pepper and either smoked ham or roast beef, both cold cuts. I then tied them into little bundles with fresh chives.
That was an experience.
I cleaned each of the chives, but I should have kept them wet. It would have saved me a lot of stress and anxiety when trying to tie them into neat little knots without them breaking instantly in half. You love and learn, I guess.
I also had marinated mozzarella balls and mushrooms with olives and made mashed potatoes with cottage cheese instead of sour cream I also use garlic salt and pepper for the potatoes, and I tossed some chives in there. And I made apple -- I don't know what. It was a mixture of brown sugar, cinnamon and a little bit of oil. I sauteed them until they were nice and glazed. Lastly, I also had grapes and persimmons for dessert.
Next time I'll try and go more daring with the recipes! And this time I didn't present the food, but I do have some idea for January. If you have some as well, feel free to post them here.
Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
Oooh, a culinary mashup! Haddock and bean sprouts seem to have nothing in common. That was my thought. But do keep reading. What woul...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
The moment of discovery is a beautiful thing. You've likely been toiling away for an outrageous amount of time: Researching, experime...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
I have been introduced to a wonderful paste -- achiote. The paste itself is common in Oaxacan dishes. It is fiery red. Almost carnival-like....
OK so, yeah, smothered pork chops is more southern than southern California, but that didn't stop my family from enjoy this dish from ...
I have many fond childhood memories of Christmas and Easter time when my mother would purchase a HoneyBaked Ham for the family dinner. Wh...