Saturday, May 4, 2019
it was a special dinner celebrating a family visiting from half way around the other side of the world and my birthday. As usual, and being from New York City, I decided to select dishes that look artful and delicious plus balance the menu between seafood, vegetables and meat.
I made this beet-herring-egg-layered salad which I created molded in a cake pan.
Posted by foodyholic at 1:55 PM
I had left over crispy nitrite free bacon. It was almost lunch time and I was hungry again. So I decided to make a guacamole and crumbled the bacon into pieces into the mixture.
Ingredients for 1 serving:
4TB minced onion
6-7 grape size tomatoes (squeeze off juice) or equivalent
2-3TB minced cilantro
2 squeeze fresh key lime juice (or regular lime equivalent)
Season with salt
2 pieces of fried bacon torn to pieces or crumbled
Serve on toasted country or sour dough style bread or sea salt Lime Tortilla chips
Posted by foodyholic at 1:46 PM
Friday, May 3, 2019
This spread was dedicated to my son and his family who were visiting me to celebrate my birthday. As he has not been back for about 2 years, I decided to celebrate both my birthday and their visit with a splurge of home-cooking plus some things I bought to help me make the spread.
The latest take I have is a dish I have had at a restaurant which I have my take on creating my own recipe which I think was very similar. But instead of making individual servings using several molds, I decided to make it using a cake pan.
I line the cake pan in the bottom and sides with parchment paper or wax paper so when I unmold the misfire, I would get a perfect mold of the layers of beets, herring and eggs.
Posted by foodyholic at 11:48 AM