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by on December 6th, 2011

Poke, Masubi, and MaiTais

Two dishes from the newlyweds!

While in Kauai we first discovered poke (pronounced “po-keh”) at the Hanalei Dolphin restaurant in Hanalei Bay. Poke means to “to slice or cut” and is a popular appetizer or snack throughout the islands. I renamed the dish “deconstructed sushi” as it is essentially all of the familiar sushi ingredients: raw, fresh fish (usually tuna or whatever fresh fish is available) and sticky rice and sometimes avocado, Maui onions, seaweed and nut relish, seasoned with sesame oil and soy sauce. After I had my first first taste, I think I ordered this dish every time […]

by on May 11th, 2010

Gluten-free Cheddar Crackers

About six months ago, I started trying to fine tune my diet by following the basic rules of Paleo eating. It seems like Paleo or Primal eating has been getting a lot of attention lately. This New York Times article, depicts a group of New York primal eaters as the modern day caveman, storing large amounts of protein in giant meat lockers, partaking in unconventional exercise such as leaping from boulder to boulder or mimicking sloth like movements on all fours and fasting between meals to recreate the eating patterns of early humans.

So I am not as extreme as […]

by on February 16th, 2010

Pretzel Rolls

This past summer when we were visiting my brother in Chicago we decided to stop at a neighborhood restaurant (Northside) for a quick lunch on the patio. Chicago’s July was much, much better than July in Texas, so we took every chance to sit outside and enjoy the nice weather. I had a BBQ sandwich served on a pretzel roll, which I had never heard of before. Pretzel roll…yum, BBQ..not so much, way to saucy. Funny thing, by the end of the weekend I noticed that pretzel rolls were a popular menu item at a lot of the restaurants we […]

by on December 9th, 2009

Duck Confit Ravioli with Port and Sun-dried Cherry Sauce

Michie Feast – Pasta Course

The idea for this cours started as gnocchi, then changed to ravioli with duck bolognese, and finally settled on a duck confit ravioli with a port sauce. I have never made my own pasta, or duck confit so I’m not sure what I was thinking!

I shopped for the duck in Austin before I headed to the parent’s house. I was surprised that duck was $16/lb, I guess I am cheap but I decided right there to cut the duck in the recipe from four pounds down to one pound. Since the idea was […]

by on December 3rd, 2009

New American Feast — Tasting Menu

New American Feast — Tasting Menu and a Michie tradition.

Every Thanksgiving for the past eight years or so we have had our “Michie” feast on the day after Thanksgiving. It’s a good thing that our Thanksgiving menu is pretty traditional because so much work goes into our meal on the Friday following Tday. Here’s our menu for the night with a few picture teasers. We will be posting some of the recipes over the next few days.

mushroom mosaic terrine

paired with gloria ferrer sonoma brut

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