The Menu:
Blackberry Gin Fizz
Smushed Avocado on Garlic Toasts
White Gazpacho with almonds and grapes
Orange, Purple Onion and Green Olive Salad with Feta
Lobster, Shrimp and Kielbasa Sausage Paella (which was just ok)
Blackberry Gin Fizz
Smushed Avocado on Garlic Toasts
White Gazpacho with almonds and grapes
Orange, Purple Onion and Green Olive Salad with Feta
Lobster, Shrimp and Kielbasa Sausage Paella (which was just ok)
From this recent issue of Bon Appetit...I doubled the blackberries and the sugar. Everything else remained the same.
Recipe also from this issue of Bon Appetit...
Recipe also from this issue of Bon Appetit...
Look at my scribbles and you can see some of my changes. I used 2 heaping cups of almonds...and used more chicken stock than water. Do chill the bowls. It was a nice touch.
I did add feta to the dressing. No almonds this time since I already had them in the soup. I've made this recipe once before...it's different and has great flavors.
The paella was an Ina recipe that I jazzed up. I added shrimp...grilled all of the seafood and the sausage first. It was good, but the rice was a smushy. I'm not sure why. So, I'm not bothering with pictures.
Dessert was amazing. My friend, Tom, made Ina's chocolate sorbet. He served it with peanut butter cookies and chopped fresh banana. I have leftovers! I'll try to recreate it tonight and include a pic. It's really worth making. Very chocolatey.
I ate the leftover banana...
The paella was an Ina recipe that I jazzed up. I added shrimp...grilled all of the seafood and the sausage first. It was good, but the rice was a smushy. I'm not sure why. So, I'm not bothering with pictures.
Dessert was amazing. My friend, Tom, made Ina's chocolate sorbet. He served it with peanut butter cookies and chopped fresh banana. I have leftovers! I'll try to recreate it tonight and include a pic. It's really worth making. Very chocolatey.
I ate the leftover banana...
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