Shrimp Tacos with Ensenada Slaw

My friend, Amy, always talks about this yummy slaw so I finally tried it on fried corn tortillas with sautéed shrimp and topped with fresh avacado. Super delicious! Very bright and clean. The lime in the slaw perks up your tastebuds and the Tabasco gives it just the right kick. You could definitely use any kind of taco filler, but the lighter fish options seem to compliment the slaw without overpowering it. Best part (other than the taste)....dinner done in thirty minutes! NEVER happens at our house! Bon appetit!

Slaw

1/2 head cabbage, cored and shredded (about 4-6 cups)

2 cups peeled and shredded broccoli stems

2-4 tablespoons cilantro, chopped (optional)

1/2 cup mayonnaise

4 teaspoons lime juice

Tabasco, to taste

Salt and pepper

Mix veggies together in a bowl. In separate bowl whisk together mayo, lime juice and Tabasco. Toss with veggies and sprinkle to taste with salt and pepper. Put in fridge while you prep the fish tacos.

The Spicy Goat

Prepared this little concoction tonight. Ground chuck on a seeded bun with goat cheese, red onions and lots of spicy red pepper jelly. Mere words cannot describe.....I am definitely on some kind of a burger kick, which is not my usual fare. The meat was amazing with the tangy cheese and the sweet heat of the spicy jam (yeah, it's a Southern thing) and the tart onions. I will definitely be doing this again, maybe with ground lamb next time. Ground turkey would also work well. Bon appetit!

Le Petite Fondue

So this new restaurant opens in town and I found yet another reason to get together with my twin, Heidi. (Not that we really need a reason!). Most beautiful amazing girl ever! I want to be just like Heidi when I grow up!!! I haven't had fondue in probably about ten years and it was super nice. I love when you go out to eat and just experience things you wouldn't normally make at home. Thanks, Heidi! Hug, hug, smooch, smooch! Love you and your big heart; you always inspire me!

(Ps - sorry I stole all these amazing photos of you; I just love the many faces of Heidi!!!)

Saturday fun at Jack Browns

Where do you go to have an amazing burger unlike any you have ever had? Jack Browns, of course. Spent the day hiking with my guy, seeing the 611 roll through town, visiting the Taubman Museum, partying with friends and eating these awesome burgers. I am going to have to eat every one on the menu. So far I've had two of them. Only a dozen or so more to go! Yum!

                                                       Local IPA. One of our favorites.

      Kevin had their daily special with BBQ Fritos which I refuse to eat, but I'm sure it was amazing!

The Jack Bondurant is one of my favorites. Who would have ever thought to pair a fried egg with a burger? Seriously one of my favorite combinations! I've also had the Elvis burger with the peanut butter             which sounds disgusting, but totally rocked!!!

                                                                Yeah....don't ask....

     Batter covered deep fried double stuff Oreo! Mere words cannot explain how good this is!

Tizzone with Brandy

FINALLY got a little face time with this sweet girl. Visited a new restaurant for me, Tizzone. Delicious wood fired pizza. Good wine. Great company. I will definitely make the trip here again to try their other pizzas. Thanks, BFF! Let's not make it so long again!!!

Cauliflower Gratin

 

Another Friday night and the wine is freely flowing as I finally resolve to make the cauliflower gratin recipe I have been eyeing for several weeks now. Who couldn't love something made with Asiago cheese and whipping cream? If you were to ask me my vices the first would be wine and the second would be cheese. This is perhaps the best cauliflower recipe I've ever made. Paired with seared Sushimi tuna and asparagus. Fresh cheese and fruit accoutrements for starters. Yum! Bon appetit!

Happy Birthday to the Boys

Voted one of Virginia's best restaurants, Local Roots is an amazing farm to table experience that never fails to deliver the ultimate culinary experience. This trip was no exception. As we celebrated the boys' birthdays and our anniversary the staff made us feel as if they had created the evening's fare just for us (and invited other guests to partake). Sheer perfection with every bite, a sensory orgy in every way and the quintessential foodie experience, we all felt that this must be heaven on earth. Thank you Matthew Lintz, executive chef, and Alex Tyree, sous chef, for yet another fabulous evening. Happy birthday, boys! Love you both! Love celebrating your birthdays every year at Local Roots! Smooch!!!

My new favorite drink, The Ginger...Maker's Mark, Cointreau, fresh ginger, orange.... SMOOTH!

Yes, even the flowers are edible on this artisanal cheese plate with accoutrements.

Polyface Farms rabbit on a bed of antebellum corn grits with sea island peas, pickled ramps and smoked apple. Bet you can't guess who ordered that!

Somewhere underneath all those accoutrements is some delicious swordfish with potato-turnip purée (ramps, roasted mushrooms, heirloom carrots).

Scallops, sweet potato, spicy Asian greens, Pink Lady Apple and radish.

Carolina Bison Steak with creamed greens, confit sunchoke, roasted onion and Yukon Gold Poato.

Viva Terlingua

So we go to Terlingua, Texas, a ghost town in the middle of Big Bend National Park to hike for a few days. Suffice it to say that it is on the Rio Grande and Tex Mex is huge.  I have eaten more guacamole in the past three weeks and I now have a slight green cast to my skin! There's not much to do in Terlingua except eat and hike (and drink good microbrew beer) so we certainly did our share of that. To top it all off I slow cooked a pork butt today and made carnitas. Here are just a few highlights from Terlingua and the Starlight Theater. It's true...everything IS bigger in Texas, including our ever expanding waistlines! Viva Terlingua!