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...
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...
I have tried Briannas dressings in the past, but never the chipotle cheddar. I had this dressing for the first time while visiting a dea...
I learned about rice seasoning at a local grocery store that specializes in Asian foods from around the world, including a whole host of ...
When it comes to certain foodstuffs I can be something of a traditionalist. I have always felt that some culinary no-nos should not be br...
We have a wonderful Guatemalan restaurant in town, Maya Quetzal . There, you will find a delicious specialty item of rice, corn and chees...
La Tauna is a Tucson-grown company that specializes in vegan tortillas. Born and raised in Tucson, but the company is getting nation...
I saw these in the freezer aisle and thought, "Oooh! So taking these home." I enjoy sweet potatoes, but I have generally had t...
I have been craving sushi like I've lost my mind. I am a huge fan of sashimi and nigiri, never the rolls. In fact, I never order th...