I've had a lovely few good meals - and lucky you (or is it, lucky me?), I get to share it with you! <you know you love it...or you wouldn't be here!>
So in the planning of seeing the show, we decided to have dinner at the Roslyn Chalet ... neither of us had been there before, and after a quick look at their web site - we knew their menu would suit us all.
We walked up the stairs to the second floor and found an amazingly comfortable, definitely romantic style restaurant...
|The restaurant had several rooms (and yes, the other|
rooms had chairs with backs on them!)
We sat down to order in this room:
|We sat in the far right corner, which had a view of the fireplace.|
|The dunkers were plentiful (enough for two) but |
the cheese was definitely only enough for one.
The second was a (what I thought would be a small side of the Mac and Cheese). Two surprises on this one - first the special of the evening was Lobster Mac and Cheese - (so of course, I had to take it!) and look at the size! It would have done well as a meal (which my friend Jenny got <sans the lobster>. The lobster was fresh and sweet and the cheese sauce was perfect - not too cheesy so it didn't drown out the lobster flavor.
|I have a fondue pot, with a little Sterno and all the little cups,|
but I agreed with Dave - less dishes. It may not be 'pretty',
but it was delicious!!
And since we were on a roll with cooking at home - Monday, we tried a Shrimp recipe that Dave has had his eye on...and he cooked it!! =) Dave loves the Create shows Cooks Country and America's Test Kitchen - and has wanted to try this recipe for a while now...and I am OH SO GLAD that he did!!
- 4 slices of a country white bread torn into pieces
- 1/2 cup mayonnaise
- 1/4 cup bottled clam juice (we didn't have clam juice, but a can of chopped clams...this held enough juice and heck...we threw the clams in too!)
- 1/4 cup finely chopped fresh parsley
- 4 scallions, chopped fine (Didn't have - so we used a shallot, minced)
- 2 garlic cloves minced
- 2 teaspoons grated zest and 1 tablespoon juice from 1 lemon
- 1 tablespoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1 1/4 pounds colossal shrimp, peeled and deveined (colossal are also known as U12's - we used U-8's as our fish store didn't have the 12's)
- 1. Preheat the oven to 375 degrees and put your oven rack in the middle. Pulse bread in food processor to coarse crumbs - put onto a high sided pan and bake until golden and dry, 8 to 10 minutes, stirring halfway through cooking time. Remove crumbs from oven and reduce temperature to 275 degrees.
- 2. Combine toasted bread crumbs, mayonnaise, clam juice, parsley, shallots, garlic, lemon zest and juice, mustard, cayenne, and ¼ teaspoon salt in large bowl.
- 3. Pat shrimp dry with paper towels and season with salt. Grease empty broiler pan bottom. Butterfly the shrimp (cutting it nearly through, but not all the way so it flattens out) and then cut hole through center of each shrimp(about 1") and arrange cut-side down on prepared pan.
- 4. Divide bread crumb mixture among shrimp, pressing to adhere. Bake until shrimp are opaque, 20 to 25 minutes.
- 5. Remove shrimp from oven and heat broiler. Broil shrimp until crumbs are deep golden brown and crispy, 1 to 3 minutes. Serve.
|Dave, prepping the shrimp|
|All done ... and Dave removed his before he remembered |
I wanted a picture!
Try these dishes, kids. They are so very well worth it - flavorful, delicious...surprisingly light and stupidly easy!
My next post.... White Castle Valentines Day. No, you didn't read incorrectly... Stay Tuned! =)
And maybe a bit from West Virginia, where I'll be this weekend to visit my baby sister on the horse farm! (oh, can you imagine the tails? or is it tales? lol)
Until Next Time...