Monthly Archives: March 2013

Saint Patrick’s Day: A feast & drink day!

 

 

 

 

 

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For this year’s St. Patrick’s Day on March 17th, 2013, I had the honor of hosting a small ‘soiree’ that brought together new friends, great assortment of foods, and even shots of Jameson Irish Whiskey

Known as an Irish religious feast day, we couldn’t help but serve various types of good eats; so we made it a potluck! From stout beer cupcakes (with a whiskey chocolate ganache center and Irish cream frosting) to homemade pizza, I think everyone went home with a happy belly. Throw in some green and it’s St. Paddy’s Day, right?! (Check out paddynotpatty.com, thanks Kari!)

 

 

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A special guest who attended was local artist and sculptor, James Kelsey. A peak into our conversations include topics like local music and art gatherings, or lack thereof. A lot of inspiration and admiration was tossed around. Check out James’s work on jameskelseystudios.com.

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Here is James (right) attempting to play an accordion at the party! Good people, accompanying each other with laughs and a good time =)

 

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With everyone smiling, munching, drinking, and even sitting around a fire, I’d say the night was a success. This concludes that in order to throw a successful St. Paddy’s Day, you need: 1.) Food 2.) Drinks and 3.) Green. Also, here’s a list of Irish slangs, so what are ye waiting for? Don’t be a gobshite and up the yard!

 

 

 

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A Real Grilled Cheese Sandwich

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Made with Colby and Cheddar cheese, these sandwiches are meatless, yet hearty! For more flavor, I added grilled onions and garlic. Another flavor trick is using mayo instead of butter or oil to spread on the bread before toasting it. Served with blanched broccoli, this sandwich was a simple and satisfying meal. A fun luncheon idea would be to let guests choose from their choices of cheeses and vegetables… so many varieties!

 

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Slices from Chef Jimi’s freshly baked French bread. You could use sourdough or any other loaf.

 

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The crumbled cheese looks ready to be melted while laying under some grilled onions.

 

 

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One of the best ways to make any grilled sandwiches would be to use a Panini press. Don’t have one? Don’t fear! Use a heavy pot or pan to press the sandwich on a stove top. After a few minutes on medium heat, you can flip the sandwich to cook the other side and that’s it!

 

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Asian BBQ Tacos: A Favorite!

Originally made on accident, Chef Jimi created the taco shells to be perfectly chewy and crispy. After a light, crispy crunch when you bite in, comes a soft medley of rice, meat, and bold BBQ flavors. Sweet, salty, with caramelized onions, garlic, and garnished with fresh green onions, these tacos are the best around.

Can be made with any meat. This time, we used pork. The pork was sautéed with grilled onions, garlic; a mix of Hoisin sauce, soy sauce, rice vinegar, sesame oil, chili sauce, and Worcestershire. A little flour was used to bind it together. This is comfort food brought to another level.

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