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Cocktails to Love - The Economic Boost »
The Economic Boost
Put the party into politics with VF Daily’s Capital Cocktails. Come November, we’re all going to need a stiff drink! Today’s recipe was created by Damon Dunay, the beverage director at the New York City restaurant and bar Delicatessen (54 Prince Street, 212-226-0211).
The Economic Boost
1 1/2 oz. Grey Goose La Poire vodka
1/4 oz. […]
Tidbits - Recommendations and Other Things »
Last night I told E3 about a pseudo-event I had forgotten about. The kick-off for Stone Brewing Co. in Atlanta hosted at Taco Mac Metropolis. We headed out at the last minute. I was already in shorts and a tank for the night and had to change back. Honestly, it was […]
Recipes to Love - My Big Salad »
I get a lot of questions about the big salad that I make and eat all the time. It is just a chopped vegetable salad, but somehow the mix really works and is very tasty. The salad is also user friendly due to buying a few pre-chopped vegetables. The salad will last […]
Recipes to Love - Gossip Girl Grilled Cheese »
I haven’t made this, but thought I would pass it along.
INGREDIENTS
8 slices of fresh baked white bread, look for a local bakery
16 slices of fontina cheese
2 tbsps sweet butter
2 oz. fresh shaved black winter truffles
Directions
Layer 2 slices of fontina cheese between 2 slices of white bread and shave a couple of slices of truffles in […]
Cocktails and other crap - Tennessee Julep »
This has been an interesting week. I was supposed to fly to Richmond for the day on Friday, but as of 5 pm today, I am driving to Nashville for several days. Don’t get me started.
In honor of my trip to Nashville, have one of these for me.
Tennessee Julep
1 jigger Gentleman Jack […]
Cocktail Culture - The Basics »
Besides going out, there is nothing more I love than appetizers and cocktails. I am going to try this new segment of recipes and ideas and if you don’t think it is worthwhile let me know. And seriously, every once in a while I check the stats and there are a lot more […]
Thanksgiving Dinner - Menu Planning »
We are doing things a bit different this year. None of my family really care all the much for turkey so we choose some other options.
We are having a cheese platter and olive selection to start. Various cheeses and condiments that we switch up every year from Whole Foods. Also our smoked […]
Cocktails to Love - Sapphire Ginger Mint »
1-1/2 parts Bombay Sapphire
5 fresh mint leaves
4 parts ginger ale
In tall glass, lightly mash the mint. Fill glass with ice, pour in Bombay Sapphire and top with ginger ale.
Stir slightly.
Garnish with sprig of mint.
This is so summery and refreshing. Highly recommend.
Another crab recipe and other stuff »
It has been a busy weekend. Besides last night, we had to look at furniture for the apartment in Maryland and do quite a few other errands. I am not real happy about having to take over the entire mortgage here, but I might get my wedding rings re-done so I guess I […]
Recipes to Love - Stuffed Mushrooms »
We went to Steve and Susan’s last night for dinner and a movie. Susan made cornmeal-crusted shrimp and a cheesy pasta. I was supposed to make something completely different than what I did. Ended up making Barefoot’s crabcakes and Stuffed Mushrooms from “in the Kennedy Kitchen”. I was still a mortifying […]
We went to Steve and Susan’s last night for dinner and a movie. Susan made cornmeal-crusted shrimp and a cheesy pasta. I was supposed to make something completely different than what I did. Ended up making Barefoot’s crabcakes and Stuffed Mushrooms from “in the Kennedy Kitchen”. I was still a mortifying 30 minutes late. Horrible. Anyway it is so hot and humid here I can hardly breathe. It is just so stifling.
Here is the recipe.
16 large white (stuffing) mushrooms
1 package (5.2 oz) Boursin cheese
1/2 cup finely diced prosciutto or 1/2 cup crumbled cooked hot Italian sausage: I used prosciutto
1 package (10 oz) frozen chopped spinach, thawed
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/4 cup fresh bread crumbs: I used dry
1. Preheat the oven to 375 degrees. Remove the mushroom stems. Wipe the caps clean with a damp paper towel.
2. Squeeze all the liquid out of the spinach.
3. With an electric hand mixer or wooden spoon, bend the Boursin, prosciutto, spinach, garlic, Parmesan cheese, and bread crumbs. Divide the mixture into 16 balls and press each ball into a mushroom cap.
4. Bake for 15 to 20 minutes, or until the topping is golden brown. Serve while hot.
This stuffing is really good. I think it could be used to stuff fish or chicken, too. Maybe even a veal chop.
And off the subject, but you know that VISA commercial where everyone is moving quickly thru the line and then someone wants to pay cash or write a check. That is what happened to me. At Publix, Whole Foods, and Greens. My patience thinned very fast, especially with the heat and the time crunch. KEEP MOVING! THE BAGGER IS NOT YOUR FRIEND!!!! He doesn’t care about how much you like mint gum, organic food or Jim Beam. And why are you writing a check at this point in time for groceries? I must be slow, so please explain.
