A Bloody Good Bloody

Today I returned home from a lovely vacay in Santa Rosa beach, FL where we attended a dear friend’s wedding.  We stayed at a cute beach house on 30-A and ventured a mere block down the street to Stinky’s Fish Camp for dinner Friday night.  Sunday morning we headed back (afterall, is was only half a block away) and after chatting with some locals ordered probably the best Bloody Mary I’ve had in a long time.  Not only was it chock full of tasty pickled veggies like green beans, okra and olives but also included a lemon and lime wedge, celery (of course!) and a perfectly cooked Gulf shrimp. 

When I open my dream restaurant on the beach, this Bloody will definitely be on the menu!

Best Bloody Eva

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Cabbage Patch Rolls

My mother’s birthday was last Friday.  She and Daddy were at the lake for the weekend, so they came for dinner last night.  We toasted the evening with a signature drink of a Champagne Pomegranate Cocktail, followed by Roasted Red Pepper Soup and an entree of Cabbage Rolls with Champagne Risotto.  For dessert, I picked up some Black & White Cookies — my mom’s favorite, from when she was little in New York.

I’ve been playing with the settings on my camera.  What do you think?

The champagne, featured throughout the meal

Blanch the cabbage for about 30 seconds to soften

The meat mixture rolled and forming the first layer in the dish

Add half a chopped red apple and the white sauce

Sprinkle with cinnamon

Add second layer of cabbage rolls, top with remaining sauce, apple and more cinnamon

Meanwhile...

I roasted red peppers for the Roasted Red Pepper Soup (toss peppers with evoo and bake at 350 for about 45 min.)

Doesn't that look delicious? Baked Cabbage Rolls with Champagne Risotto (topped with pancetta)

Don't forget the crusty garlic bread

And for dessert, Black & White Cookies.

Nice Buns

The meal that was the final push to start this blog, was savored last Friday at Pura Vida, in the Poncey Highlands, made famous recently by Chef Hector’s appearance on Top Chef.  A group of girls met out for my friend’s birthday and we started off at the dimly lit yet brightly decorated bar with a few cocktails.  The Capirinaha was a popular choice — a high-octane adult bevvie of cachaca (an alcohol made of fermented sugarcane), lime and sugar, respectively.

Once we were seated, we began with an order of malanga root (similar to a potato) chips, which were to die for!  They’re served with a cremini mushroom/truffle oil dip — what a beautiful presentation.  Since there was a large group of ladies, I was able to sample a lot of  items from the menu. I ordered the Chicken Empanadas and Steamed Coconut Buns.   The empanadas were excellent and I loved the habanero chili oil they were served with.  Now for the Coconut Buns — what a unique and delicious mix of flavors!  Coconut oil infused bread piled with mouth-watering smoked pork belly and cilantro, I was definitely craving more after the two that arrived with my serving.  Beware of the two innocent looking chili peppers laying alongside the buns…they will most likely cause your server to bring you a steaming mug of sugar-water, the apparent cure for fiery taste buds. We also ordered the special of the evening — chorizo quesadillas — yum!  The mussels were swimming in garlic butter and the crusty bread was an excellent accompaniment.  The birthday girl’s fave was the duck confit served with plantains. 

Malanga Chips

The evening was topped off with a delicious little ramekin of chocolate creme brulee with Kalua puddled at the bottom.  Everything was delicious, but I can’t wait to go back and get my hands on some more of those buns! ;0)

I have a love of brightly colored artwork, much to my beau's dismay