Yes, it was actually! Sorry this post is so late! I forgot I had these pictures! This was our amuse bouche. A delightful warm pesto bite!
Chicken Parmigiana. So fancy for resort food!
Seafood Marinara. (So yummy!)
Thomas was creeped out by the giant prawn's head.
And looking at the dinner menu, you can tell they know how to make a cocktail or two - in fact, the bar area here gets SUPER crowded late night.
Small dining area.
I wish I got the one with the dried roses - so girly!
No, I wasn't flashing photos last night - thank the LAWD for the interwebs. Someone else did. But yeah, it looked exactly like this...the seated area for diners was on a raised platform behind the bar area. I was like..."Um, how do we leave?"
With dinner I had the Pimm's Cup: Pimm’s No.1 served tall with a blend of
To eat I had the Seared Salmon with Artichoke, Fingerling Potato & Mache. (Sorry other blogger- I stole your photo from the interwebs! The skin on the salmon was my favorite - it was crispy and delicious and it was just enough - they don't go crazy on portion size here).
Curtis and Justin both had Bellini's (Pureed White Peaches stirred with
Justin had his most favorite Potato Gnocchi with Shitake, Oyster & Cremini Mushrooms. He also had Elk Loin with Kaboucha Squash & Broccoli Rabe in a Sage Brown Butter. I took a bite of all of their dishes and they were all very good. The lamp chop seemed like the whole thing was deep fried. It was very crispy! The gnocchi was good and I even ate a fungus and didn't mind it!
(Elk - in case you forgot what one looks like - and yes, I took a bite of him. Elk is kinda chewy for any of you adventurous carnivores out there looking to try him - Ahem, Friedy!).
For dessert Curtis had Butterscotch & Mascarpone Cheesecake with Sea Salt & Nut Brittle. Justin had Poached Apple ”Tufahija” with Candied Walnuts & Clove Scented Yogurt. Thank goodness I was with boys that let me take a bite of each! They were sooo good!
Such an easy dish - I sauteed brussel sprouts in EVOO for a few minutes and then took it off the heat when they were ready. I tossed in a chopped Fuji apple at the end (I wanted the apple to be a little cold and crisp, not warm and mushy). For you WW peeps, the only thing that counts in this is the Extra Virgin Olive Oil. (4 pts) Boo YAH!
This my friends is good ol' corned beef and cabbage. I heart this dish - my mom would make it growing up and she made it the right way - slow cooked in the crock pot all day. Yum! I made mine in a large pot on the stove and it only took about 5 hours ( although I think it would of been fine to eat in 4). Here is how to make it yourself...
I got this recipe online and for you WW folks, one serving is only 7 points! Get out!| 2 large onion(s), sliced | |
| 2 clove(s) (medium) garlic clove(s), chopped | |
| | 1 3/4 pound(s) corned beef brisket, lean, trimmed of all visible fat |
| 3 medium carrot(s), cut into 2-inch chunks (optional - I actually didn't add any) | |
| 3 medium uncooked potato(es), all-purpose, peeled and cut into 2-inch chunks | |
| 1 pound(s) green cabbage, cored and cut into 8 wedges | |
| 1 1/4 cup(s) reduced-sodium chicken broth (I didn't have this item either and it still tasted fine without it) |
I was inspired to make this dish from my recent trip to Cancun (yes) we had Seafood Marinara in Cancun! Unfortunately for you, you get the photo of the leftovers because I forgot to take one when I was cooking! This wasn't quite the same (I was missing a giant prawn head - but it was very good nonetheless!) This dish is super easy to make: Take 1 Tbsp of olive oil and saute 1/2 large onion (finely chopped). Add 2 cloves garlic (also finely chopped) and let simmer till onions look cooked. Then add 1/2 c white wine. Let it simmer for 2 minutes then add about 3 cups of good quality tomato sauce, 1/4 ts red pepper flakes, and then your seafood!
I bought a bag of mixed seafood from Trader Joe's that had shrimp, sea scallops and squid. I defrosted it, then tossed it in. It takes about 5 to 6 minutes to cook in the sauce - not long at all. I let it simmer for a few more minutes then I served this over spaghetti noodle pasta. Mmmm....good. WW folks - one cup of sauce (with the seafood) and 1 cup of pasta = 13 points.
Anyways - I attempted to make mine from a hodge-podge of recipes I found online. And I have to admit, for my first attempt - I kinda hit it outta the park. Now you can too! Just follow this recipe:
You can make ceviche with white fish, shrimp or just about any kind of seafood. I chose to do a mix of shrimp and seafood. I cut up 1 lb of shrimp (no tails) and I par-boiled 1 lb of white fish fillets (I chose tilapia but you can also use corvina, halibut, sea bass, or sole), cut into small square pieces.
Next, add about 4 garlic cloves, crushed and then lime juice - lot's of it! If you don't plan to par-boil the fish then you need 20 limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade. Since I cooked my fish first, I only needed 10 limes.
Next: 2-3 hot peppers (I chose jalapenos and I diced them WITH the seeds to make it extra spicy) You can also use red chilies or serranos. If you don't like it too spicy de-seed the pepper. Also add bell peppers, I chose a mix of green, orange and yellow, diced finely.
Lastly, 4-5 large shallots, peeled and sliced finely. 4 Roma tomatoes, seeded and diced very finely. 1 bunch of cilantro, chopped as finely as possible and trust me hear - take the time to remove the stems. I did and it was well worth it! 2-3 tbs of EVOO or sunflower oil. Salt to taste. (If you are serving with tortilla chips you can go easy on the salt - I actually didn't add any!)
Viola! A wonderful healthy dinner that will be "something different" and a crowd pleaser.
TIP: Make sure you use a non-reactive bowl to make this in. I chose a glass baking dish.
Yup, I made this. Took me all day - but it was goooood-od!
And here we go:Preheat the oven to 300°. Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.
In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.
Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4-1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450° and roast for 20 minutes more.
Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns.
