Matt and I love food... anything and everything to do with it from watching every good food show on TV (addicted to Gordon Ramsey, Top Chef, Anthony Bourdain, and too many Food Network programs), cooking it (mostly me, but he's a pro on the grill and is quite capable in the kitchen), and of course, EATING it. So, what better way to spend the coming and arrival of the new year than with food? Nothing, of course.
On New Year's Eve, we went to Redfish in Grant Park, which was awesome. We had the scallop appetizer, which included two very large seared scallops on a bed of creamed corn with peppers. Delish! I had the NOLA salad and crawfish cake as my entree and Matt had the three pepper catfish with red beans and rice and blue cheese grits. Again, delish and the portions were big! He brought home a whole filet of catfish. Before we left, we popped into the bar to use the restroom and check the score of the Peach Bowl. We struck up a convo with who turned out to be the executive chef and spent pretty close to two hours talking to him. He brought us dessert, and we talked about everything from food to restaurant ownership to politics and the economy. He was great. All you Atlantans head over to Redfish and tell Chef Gregg hi.
Yesterday, I spent the majority of the day in the kitchen. I made guacamole (recipe to follow) and served that with salsa and chips and crackers and pepper cheese for bowl game snacks. We had Matt, Jenny and Trevor over for dinner and I made roasted chicken, black eyed peas (for good luck, of course), and Jenny brought a nice salad. I also made red velvet cupcakes from scratch, and I was pleased with the result. Here are some pictures of our feast and my guacamole tutorial. :)
On New Year's Eve, we went to Redfish in Grant Park, which was awesome. We had the scallop appetizer, which included two very large seared scallops on a bed of creamed corn with peppers. Delish! I had the NOLA salad and crawfish cake as my entree and Matt had the three pepper catfish with red beans and rice and blue cheese grits. Again, delish and the portions were big! He brought home a whole filet of catfish. Before we left, we popped into the bar to use the restroom and check the score of the Peach Bowl. We struck up a convo with who turned out to be the executive chef and spent pretty close to two hours talking to him. He brought us dessert, and we talked about everything from food to restaurant ownership to politics and the economy. He was great. All you Atlantans head over to Redfish and tell Chef Gregg hi.
Yesterday, I spent the majority of the day in the kitchen. I made guacamole (recipe to follow) and served that with salsa and chips and crackers and pepper cheese for bowl game snacks. We had Matt, Jenny and Trevor over for dinner and I made roasted chicken, black eyed peas (for good luck, of course), and Jenny brought a nice salad. I also made red velvet cupcakes from scratch, and I was pleased with the result. Here are some pictures of our feast and my guacamole tutorial. :)
What New Year's resolution? (PS - I don't have one except to keep eating!) :)
Oh, how I adore a good bloody Mary.
Roasted chicken with onions, garlic and herbs (adapted from Good Things Catered )
black eyed peas - Southern tradition for New Year's Day
2 ripe avacados
1 lime
a couple cloves of garlic, minced or pressed
handful of cilantro
2 roma tomatoes, seeded and cored
salt
Optional: seeded and diced jalapeno, diced onion
Halve the avacados and remove the pit. Use a paring knife to losen the flesh from the skin and squeeze or scoop into a bowl. Add the juice of the lime and the garlic and mash with a fork. Add the tomato (finely diced) and cilantro (coarsley chopped) and stir. Taste and add salt as needed. Garnish with diced tomato and cilantro.
Serve with corn chips. Enjoy!
1 comment:
Yummm!! I LOVE guac, so I'm going to have to try yours... looks delish!
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