Posts tagged ‘boyfriend’

June 23, 2010

Leland Food & Wine Fest 2010

 

 

A couple weekends back, we trekked up to Leland, MI for the annual Food & Wine fest. I have attended the fest every year since I have been of the legal drinking age, and it is one of those things that just screams SUMMER IS HERE to me! I look forward to it every June. This year was just as enjoyable as all the rest.

 

Even though they raised their prices….winefest2010

 

Haha, um dear boyfriend, please don’t hate me for sharing these pictures with everyone. Maybe it will encourage you to try a little harder when you pose for my shots. No more angry/fake faces!

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MUCH. BETTER.P6126582

 

Also, THANK YOU for taking all the pictures I demanded sweetly asked you to take for me. We will juts need to work a little on your skills with the DSLR…..although I have a feeling I know what you were trying to capture in this pic. Haha…P6126583

 

THERE we go! P6126585 P6126592 P6126587

 

Our first stop once inside the tents was to Cherry Republic, where my friend Melissa (you know, the one who just got married) now works as the winery even coordinator! UM, I want that job!!

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We sampled the Conservancy- a 100% cherry wine- and the Cherry White- a, um, well, cherry white wine. Both were great! LOVED the cherry white. Light, crisp, slightly sweet, great cherry essence!!P6126601 

 

Next stop was Silverleaf Winery- a newer place I have never been to before. I went for a taste of the Semi-Dry Riesling, and TJ opted for the classic Late Harvest Riesling. P6126604 P6126605 P6126606 silverleaf winery silverleaf winery

 

Verdict- thumbs up! The semi-dry was exceptional. In fact, as we passed this man going to town on some blackened whitefish, my mouth started watering imagining that pairing. I will definitely be picking up a bottle of that next time I see it!

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As for the late-harvest….I was on the fence. It was GOOD, don’t get me wrong, but Northern Michigan has too many WONDERFUL late harvest rieslings, and this one was just a little too acidic for my taste.

 

 

 

Two glasses of wine down by 1 pm? Clearly it was time to sample some goods from the food vendors. First stop- Stonehouse Bread.

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Um, yeah. Four inch thick slices of fresh foccaccia?! Sold. We split a piece of the artichoke garlic.stonehouse bread P6126623 P6126627

 

HAHA!!! Oh boyfriend, you crack me up. As soon as he saw my camera come up, he was making the most ridiculous faces!!

 

But the bread….oh my gahh the bread! Fluffy, tender, chewy, soft, WARM, flavorful, not greasy at all! AKA….bread I would sell my unborn children for. Ridiculously good.

 

One we were sufficiently carbed up, we headed out for more wine, and for some local craft beer for TJ.       P6126659  P6126661 P6126663

 

Short’s brewery is fabulous. I am not a big beer person, but I have really enjoyed everyone one I have tasted from here. TJ grabbed a glass of the Humalupalicious (how fun is that to say!!).

I promise he loved his beer. I was dying laughing because every single pic I took of him, he looked like he was in PAIN drinking this beer! Bahahaha. I <3 him :) P6126672 P6126674  P6126673

 

I headed to Circa Vineyards. Their table was absolutely decadent! So plush.P6126680 P6126678P6126681

 

Their Pinot Grigio was FAN-FREAKIN-TASTIC!! I may or may not have gone back for another sample…! We wandered around the tents for a bit, indulging in the sights and finding friends!P6126685 P6126607 P6126616P6126634  P6126647 P6126648P6126686P6126653 P6126654 P6126655 P6126670 P6126723 P6126695

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More food! A SUPERB burrito with smoked pulled chicken, lettuce, rice, homemade pico de gallo, and a chipotle cilantro crème drizzle.

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And more super flattering pictures of boyfriend. Muahahaha.

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CAUGHT ya!P6126642 P6126645

 

FRIENDS!! Kate and Cam (engaged! shiny clean new ring!!!)!!P6126692 P6126712 P6126716P6126700

 

More friends!! Shawn and Niki!! You know them by now…!

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A few more samples, a little bit of dancing, and some silliness while I assigned everyone buttons I had picked up from Circa’s table.

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And by 6 pm, we were ready for dinner. Tj and I stopped at a cozy little place across the street, right on the water, called The Cove. And….Camera died!! But don’t worry, I caught more embarassing shots on the iPhone. You’re welcome.

 

We shared a cup of chowder, whitefish pate dip, and fresh garlic butter escargot. Coors Light to wash it down. Thanks to our friend Sarah for waiting on us!

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And with that, we waved bye bye to beautiful Leland and headed home for a VERY much need deep sleep.

hubba hubba boyfriend

Hubba hubba,

 

 

Already looking forward to wine fest 2011!

June 11, 2010

Flank Steak is My Friend

First, can I get a HALLELUJAH for Friday!! Whew. This week has been a long and rough one for me- MANY clinics at work this week, meaning no time to do emails or paperwork, thus working extra hours after clinics to finish up that stuff (ew)..and not to mention I had to drop $450 on my dang car. I had bigger and better things in mind for that money (vacation, shopping, kitchen goods, front lawn landscaping projects), but, for the amount I drive each week, I had to put my car priorities first.

So- everyone that knows me or has spoken to me on the phone while I was driving- the rocket ship is no more!! It’s really amazing how quiet my car is! I had gotten used to the loud humming buzzing noise the bad wheel bearing was making. Ahh well.

I paid another visit to my favorite local foods shop and asked the butcher what was good. He handed me a hunk of flank steak.

Flank steak is a cut of meat that can be tough (literally) to work with- its a lean, boneless cut of meat from the flank (duhrrrr).  It does best is if it’s either seared and served rare to medium rare or braised low and slow until tender. Either way, it should be cut against the grain. It also takes marinades VERY well. I had not a lot of time and, if we can grill, we are gonna grill. So I threw my bad boy into a quick easy marinade, wrapped it around some delicious fillings and called it a day.

Spinach & Goat Cheese Stuffed Flank Steak

1 lb flank steak

4 oz goat cheese (the fresher the better)

1 container baby bellas, sliced

2 or 3 large handfuls of spinach

1 shallot, thinly sliced

1 cloves garlic, minced

For the Marinade:

3 Tbsp Soy Sauce

2 Tbsp Worcestershire Sauce

1 Tbsp Honey

1 large clove of garlic, minced

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1. Preheat a pan to medium & your grill to medium-high. Prep your flank steak by butterflying it open. Lay it in front of you with the grain running towards you.P5205872

Using a very sharp knife, slow start cutting the steak in half, rolling the cut portion over as you make your way across. **TIP**Stick your meats in the freezer for 5-10 minutes before cutting to make it easier! Thank you for that one, Rachael Ray!

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Stop about one inch from the other edge and lay your steak open flat. Ta-Da! A butterflied filet!P5205875

2. Combine all marinade ingredients together in a tupperware or ziploc bag. Throw your meat in, and let chill at least 30 minutes, up to overnight.

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3. Meanwhile, prepare filling. Slice shallot & mushrooms, mince garlic, and throw in your preheated pan. Cook 5-6 minutes, or until soft. Add your spinach, cover, remove from heat, and let the spinach wilt down.P5205880P5205890 P5205894

4.  Time to fill your steak! Remove from marinade, and place in front of you, grain running left to right. Begin by placing a layer of the goat cheese along the edge closest to you and top with the spinach, shallot, ‘shroom mix.

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Begin rolling your steak up. Secure with twine or toothpicks. On the grill, sear it for 3-4 minutes on all sides. Remove from heat and let it REST!! For about 5-10 minutes.P5205906 P5205909 P5205912 P5205913

Slice into thin rounds and serve. I sure hope you like your steak rare/medium-rare….

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Gah!! The goat cheese melted and the tangy, earthy taste paired supremely with the spinach and mushrooms. The steak absorbed all the salty, savory and sweet flavors from the marinade- no salt or pepper needed on this bad boy. This might be my new favorite way to enjoy beef- by stuffing it, you feel like you end up with a large portion. My serving was just about 3 oz- with the fillings!

I paired our dinner with roasted asparagus- you mean you haven’t seen enough of it yet?! Ok…- and a quinoa blend. Not to mention a hot date and fat glass of vino.

Ahhhhh. I’ll take a hallelujah on that.

Plans, anyone?? I am hitting up my FAVORITE summer event- the Leland Food & Wine Fest! Can’t wait to recap it for you!

May 7, 2010

Sundried Tomato Goat Cheese Stuffed Portabellas

Hey hey party people. Everyone having a fabulous Friday? I know I am! Even though there is SNOW on the forecast for tomorrow…!! What the HECK, Michigan!? What did we ever do to you to make you SNOW on us in MAY!?

 

HMPH.

 

Well, fortunately, on Monday- my birthday- the weather was glorious. Sunny, slight breeze, and perfect mid-60 temps that were just BEGGING to be grilled in. When the urge to grill calls, you do not ignore. So I had my 2 bffs over for some vino and dinner to celebrate my day ;)

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Spending an evening in the kitchen/at the grill might not be everyone’s idea of a perfect birthday, but it certainly was for me! There is nothing in the world I enjoy more than the satisfaction gained when your loved ones take that first bite and MMMMMMM their way through dinner. NOTHING better! This recipe was something I put together based on some random cravings and it is SO simple and a definite keeper. I promise.

 

Sundried Tomato & Goat Cheese Stuffed Portabellas

4 large portabella caps

1 block goat cheese

5-6 sundried tomatoes packed in oil, drained.

2 cloves garlic

1/2 cup panko

Italian Seasoning, Salt and Pepper to taste

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1. Preheat grill to medium (if using oven, 400 should be just about right). Take your mushroom caps, and scrape out the gills.

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2. In food processor (I used my mini) combine cheese, tomatoes, garlic and seasonings. Pulse till all whipped together!

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3. . Fill your mushrooms caps up with the cheese spread, sprinkle the panko on top, and a pinch more black pepper. Throw on the grill until panko browns, about 8 minutes! P5034987  P5034992P5034991 P5034999 

 

Served with brown rice and grilled asparagus. I also garnished with a fresh shaving of asiago cheese. YUM! We all agreed this was PERFECT!

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Friday happy hour time! Off to enjoy a glass of my (new) favorite wine and hang with my favorite guy!! TGIF!

 

veramonte_sauvblanc

bump n grind

hahahahahahha <3 <3

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