FoodFash

Adventure Begins in the Kitchen

Archives for April 2010

Kabobs and College

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This week’s game night, Kabobs and College, was a tribute to plunging into adulthood.  I’m about to run full force into 27 and figured I’d bravely attend with an 813 identifier.  I could tell the swap affected more than me as it was significant (or shocking) enough to be suggested as a dinner dedication.  We ran with it.
Each guest arrived wearing their favorite (or most readily available) college tee, something to grill, and something to ice.  And as I looked around, I witnessed much more than the obvious greatness of our group, I witnessed the grown up-ness of our group.
Although hamburger and natty light college staples were present, the grill was dominated by veggie kabobs, fish fillets, and Boca burgers.  We even passed on the previously proposed card games to gather around the TV, watch the NFL draft, and patiently await Tebow’s placement.  Simply put, tonight was a ‘bommin’ success!

Disaster Turned Delish

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Sometimes BIG mistakes turn into something good, or in this case, something tasty.  I fully intended on following a recipe for some sort of Thai-ish dish tonight, but between the lack of fresh herbs available and my recipe carrying phone dying at the store, I was forced to go impromptu.  Eek!!!

My brain is certainly equipped for a great deal of impromptu dishes, but Thai?  It most certainly is not.  And although I’m still not entirely sure how this disaster turned delish came to be, it did.

Prepare the noodles per the instructions on the package.  Throw the pepper, green onions, stir fry vegetables, shrimp, and peanuts in a non-stick pan over medium heat until everything is warm.  Whisk the sauce ingredients in a small bowl.  Add the noodles to the vegetables and stir until the noodles soften and are able to mix well with the vegetables.  Pour the sauce over the noodles and vegetables and stir over medium heat for 2-3 minutes.

1/2 Pack of Rice or Bean Vermicelli Noodles (3 oz.)
1 Pack of Fresh Stir Fry Vegetables – Steamed (12 oz)
1/2 Lb. Cooked Shrimp – Tails Removed
1 Serrano Pepper – Minced
1 Bunch of Green Onions – Sliced
1/4 Peanuts – Crushed

Sauce:
2 Tbsp Fish Sauce
2 Tbsp Roasted Red Chili Sauce
1 Tbsp Agave Nectar
1 Lime – Juiced

How Refined

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Another Seminole Heights hip spot has been added to my list of favorites!  The seasonal menu is creative, the rooftop patio is divine, and the background music is beyond grin worthy.  My ipod, on it’s coolest day, wouldn’t play The Knife and The Refreshments in the same shuffle session!

My recent craving for adventure was not enough to coax me into sampling the bone marrow or sweet breads, so I played it safe with ceviche.  The portion was plenty and the coconut accent was delightful in every sense of the word.  To top it off, select bottles of wine are a mere fifteen dollars on Friday nights.

I can’t wait to experience a Refinery Brunch.  And with dishes titled the Early Girl, Hangover Helper, and Tree Hugger – I’m bound to visit again soon!

Games and Gumbo

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The resurgence of elementary school fads is upon us and I like it.  I like it so much, in fact, that I’m going to take any opportunity to rock a romper, tie my hair to the side, and (most importantly) whip out a board game.  Tonight will be the first of many game night blog entries in which a theme and main course recipe will be posted.

The theme for tonight: Games and Gumbo.  The game has yet to be determined as my guest list, rather lack of guest list, is a bit disorganized.  The main course, however, is not disorganized and was prepared last night in total Type A fashion.
In my search for the perfect game night gumbo, I found the spectrum of recipes to be infinite.  Once again, guidance was provided by one of my go-to websites, cookinglight.com, where I found a Shrimp and Crab Gumbo that wouldn’t cause an instant coronary clog.