Monthly Archives: September 2008

Engagement Dinner

London Broil, mashed potatoes, spinach, Cava.

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Veggie and Goat Cheese Bruschetta

I was excited when I saw a recipe in Cooking Light for a veggie bruschetta with fennel as the starring ingredient. I love fennel, and it complements sausage, which is in two things I’m making this week. Plus, it was a great match for Sausage Bean Soup, which I made tonight – heartier than bread, but I didn’t feel like making a sandwich or salad.

Then, the grocery store was out of fennel. Damn you spring veggies.

Decided to substitute roasted eggplant, and sprinkle in some fennel seed. The result was delicious.

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Impromptu snack: Five spice peanuts

Was making chow mein tonight (ps try adding five spice powder!) and crunching on peanuts. The two are a natural combo. I want to perfect this recipe into either a glazed nuts dish (tried once a couple years ago but wasn’t happy with the results) or a peanut cluster candy, but for now…

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Fried plantains and fried lemon slices

Yeah, fun with deep fryer! Two pirate-y dishes here – Caribbean plantains and lemons – to fight scurvy.

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Cork-style Avocado bread

Another appetizer I had at my fave wine bar, which I recreated to the best of my ability for the party.

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White Sangria with rum

This could have been sweeter but was lovely and refreshing.

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Easy Jerk Chicken Wings

This recipe could have benefitted from A) freshly made jerk spice and B) a dipping sauce of some sort, but the wings were nice and crispy.

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Grog

Soooo happy we made this with success. What would a pirate party be without grog?

My basic rule of thumb was 4:1 portions of alcohol to non-alcohol here, as a guideline.

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Grilled piri piri chicken

Piri piri chicken is a pirate bar appetizer with chicken chunks simmering in a spicy sauce. I basically recreated the sauce, but used it as a marinade for grilled chicken instead.

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Cork-style alcoholic lemonade

Saturday’s Pirate Party was a huge success, and many recipes will be following from it.

This was the event’s biggest hit, drink-wise. I basically tried to recreate a lemonade I had at Cork, a wine bar in DC. It tasted pretty similar, and so delicious. Made it in a large pitcher, so the proportions will be hard to guestimate but play with the balance until you get it right.

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