Hey ya'll,
So I confess that The CEO and have been stepping outside the meal plan occassaionly and leaving dangerously. We've eaten out at some amazing NYC eateries and so we have some leftover menus.
But first, the two restaurants were Raymi and Dish. Raymi was amazing and I may or may not have imbibed some super awesome pisco cocktails. The CEO had a halibut dish that was delish.
Dish was our early Valentine's Day meal (we wanted to avoid the actual VD crowd...in NYC this is a must) and I had been wanting to try this place for awhile since The CEO has been and raves about it. I had some excellent burrata and a papparadelle dish that was TO DIE for...yum. The CEO had a lam shank that I tasted and wow. This place is good. Should you find yourself in Brooklyn, which you should if you are smart, try this joint.
For Valentine's Day, I made a three course meal of Gambas al ajillo (as a tribute to Jaleo my all time favorite place to eat, helmed by Jose Andres, my all time favorite chef).
I followed that up with Surf and Turf with Chive Butter two ways, which was filet mignon with chuve butter coins and broiled lobster tail with clarified chive butter. These were served with sweet and spicy fried brussels sprouts.
For dessert, we had molten peanut butter chocolate cake.
It was, all in all, pretty good and we even shared some with the poodles...they may be the only lobster eating dogs around.
And now for next week's meal plan...the days may rearrange a bit but you get the point :)
Sunday, February 16th: broiled garlic chicken thighs with sriracha and cashew baby brussels sprouts (previously linked)
Monday, February 17th: White beans with Ham in the crockpot (also previously linked)
Tuesday, February 18th: Spanish Chicken Stew (linked last week)
Wednesday, February 19th: Spaghetti Squash Shrimp Pad Thai which we are hoping is the answer to The CEO's love of pad thai that (unfortunately) comes along with an immediate spiked blood sugar nap
Thursday, February 20th: Pintos, smokey sausage, and chard stew using either Lamb or Venison kielbasa...not sure which yet
Friday, February 21st: Slow Cooker Carnitas with homemade garlicky refried beans and some sliced avocado
To name an MVP since the last post, I have to tell you that The CEO LOVED this recipe. He keeps talking about it. He says the artichoke pesto makes it and the chicken thighs too. It is always shocking to me which recipes The CEO likes the most but I loved his reaction!
I'm still knitting on mostly the same stuff, The CEO's cape of awesome, my alpaca hat, and the sparkly socks...but making great progress on all three. I am also asking my lovely mother to look at the local Hobby Lobby for my needed Camo Bamboospun.
Other than that, the snow is driving me completely insane and wedding planning is coming along.
My first wedding dress fitting is next week and we are meeting with the potential florists next week as well.
I will try to do some knitting photos over the next few days too.
Until then...
NoM!
~EK
So I confess that The CEO and have been stepping outside the meal plan occassaionly and leaving dangerously. We've eaten out at some amazing NYC eateries and so we have some leftover menus.
But first, the two restaurants were Raymi and Dish. Raymi was amazing and I may or may not have imbibed some super awesome pisco cocktails. The CEO had a halibut dish that was delish.
Dish was our early Valentine's Day meal (we wanted to avoid the actual VD crowd...in NYC this is a must) and I had been wanting to try this place for awhile since The CEO has been and raves about it. I had some excellent burrata and a papparadelle dish that was TO DIE for...yum. The CEO had a lam shank that I tasted and wow. This place is good. Should you find yourself in Brooklyn, which you should if you are smart, try this joint.
For Valentine's Day, I made a three course meal of Gambas al ajillo (as a tribute to Jaleo my all time favorite place to eat, helmed by Jose Andres, my all time favorite chef).
I followed that up with Surf and Turf with Chive Butter two ways, which was filet mignon with chuve butter coins and broiled lobster tail with clarified chive butter. These were served with sweet and spicy fried brussels sprouts.
For dessert, we had molten peanut butter chocolate cake.
It was, all in all, pretty good and we even shared some with the poodles...they may be the only lobster eating dogs around.
And now for next week's meal plan...the days may rearrange a bit but you get the point :)
Sunday, February 16th: broiled garlic chicken thighs with sriracha and cashew baby brussels sprouts (previously linked)
Monday, February 17th: White beans with Ham in the crockpot (also previously linked)
Tuesday, February 18th: Spanish Chicken Stew (linked last week)
Wednesday, February 19th: Spaghetti Squash Shrimp Pad Thai which we are hoping is the answer to The CEO's love of pad thai that (unfortunately) comes along with an immediate spiked blood sugar nap
Thursday, February 20th: Pintos, smokey sausage, and chard stew using either Lamb or Venison kielbasa...not sure which yet
Friday, February 21st: Slow Cooker Carnitas with homemade garlicky refried beans and some sliced avocado
To name an MVP since the last post, I have to tell you that The CEO LOVED this recipe. He keeps talking about it. He says the artichoke pesto makes it and the chicken thighs too. It is always shocking to me which recipes The CEO likes the most but I loved his reaction!
I'm still knitting on mostly the same stuff, The CEO's cape of awesome, my alpaca hat, and the sparkly socks...but making great progress on all three. I am also asking my lovely mother to look at the local Hobby Lobby for my needed Camo Bamboospun.
Other than that, the snow is driving me completely insane and wedding planning is coming along.
My first wedding dress fitting is next week and we are meeting with the potential florists next week as well.
I will try to do some knitting photos over the next few days too.
Until then...
NoM!
~EK
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