Evan Andrew

The newest member of our family...the SWEET Evan Andrew, born to Greg and Maggie.  Little brother to the scrumptious, Jackson!  Love you all!  XOXOXOXO
Auntie Puma  

The Island Pub

Well geeze.  Here I am, a food blogger....a deadbeat one, but still.....and I haven't mentioned Gary, John, Jeff, and the Island Pub!  For shame!  This place is a gem...tucked away in a little enclave as part of an intimate resort, the Pub provides great food and an equally great atmosphere.

My NJ girlfriends and I were treated to personalized places at the bar....Gary and John make sure that everyone entering feels special.  The food is yummy....the staff is warm and enjoyable...the atmosphere is comfortable and relaxing.  It's south of Pine Ridge; off of Neopolitan Way.  If I tell you anymore, I'll have to kill you.  Just stop by....say "Hi" to Gary and John.  They'll be glad to see you.

The Island Pub

Mira Mare

For an unforgettable dinner...attentive service...and lovely atmosphere, you can't go wrong with Mira Mare on Venetian Bay....Naples, FL

Last night's monsoon...tornado watch...heavy downpours...gusty winds....could not keep this diner away.  The company was delightful, and the dinner was delicious.  Background piano music adds to the relaxing atmosphere.

Thank you for the umbrella that shielded me from the evil rains as I ventured to my car.

O'Donoghue's

Gavin....can I tell you how much I LOVE that "Signature Burger?"  Wars have been fought...peace treaties signed for such perfection.  You know, I typically consume bacon maybe once...twice a year.  However, with the discovery of this burger, I've now broken that rule and have enjoyed the "garnish" twice in the past two weeks.  For shame.  Why, oh why did you place this evil item on your menu?  Do you not understand the meaning of "schoolgirl figure?"  Suzanne and I are going to need Burger's Anonymous.

But wait.  The coleslaw?  Don't get me started.  Raisins....creamy...Oh. My. God.

The food:  Nothing short of comfortable deliciousness
The staff:   Can you say, "Family?"
The rating:  Seriously.  Perfect.
And now that Robert has his "corner," all is well with the world
http://odonoghuesbarandgrill.com/

A Russian Fairy Tale Cake | Russia Beyond The Headlines

A Russian Fairy Tale Cake | Russia Beyond The Headlines

Russian Birds' Milk Cake

I'm taking ballroom dancing lessons.  As a dancer, I'm a really good baker.  No, I think I'm progressing pretty well....I did get an "Awesome" on my Bolero, but to see some of these great people dance, I've a long way to go.  I always thought I was a pretty good dancer...you know:  weddings, birthday parties, etc.  John and I even won three Twist competitions...we have the t-shirts to prove it.

My instructor, Nazar Norov and his wife, Irina Kudryashova are champion dancers.  All of the instructors at Modern Steps in Naples, FL are accomplished dancers, writers, business owners, etc.  It's such fun to be in the presence of this talent and all of the enthusiastic students.  

A few month's back, Irina found out that I bake, and she asked for a Russian Birds' Milk Cake.  What??? This was new to me.  Irina and Nazar described the marshmallow-like filling in between "biscuit" layers of cake, then covered in a thin layer of chocolate.  Sounded really great!  So, to the internet I turned in my quest of said cake.

Easier said than done.  There are a few recipes out there; some with vague ingredients; some with ingredients that didn't sound anything like Irina and Nazar's description of their beloved cake from Russia.  Well, I combined a few and they were pretty pleased with the result.  I'm baking another today....actually, two.

One cake will be constructed of two, very thin chocolate sponge-cakes layered between the filling; the other will have two vanilla layers; two chocolate; filling in between all.  The "Birds' Milk" name originated with a fable told of a princess seeking the "man of her dreams" who of course needed him to be worthy of her.  All the suitors were sent out into the forest...the world...wherever life took them in order to bring her the one thing she didn't have:  Birds' Milk.  This fable somehow prompted a candy in the 1970's; then was copied into a now favorite cake.

I'll bring both to Irina and Nazar this week and see whether or not I get a "10" from the Russian judges.  

Modern Steps

Chicken Breasts stuffed with Sausage & Manchego Cheese

I should apologize again for my lack of real recipes, since I never write them down.  I try to represent exact amounts, but, well...don't take any of my recipes as Gospel.  Just as mom would do, "a pinch of this....a little of that," so if you're interested, please try your own quantities of ingredients using my recipe as a guide.  

3 large, boneless chicken breasts, butterflied and lightly pounded
4 scallions, chopped, sauteed in butter and olive oil
1 lb. Italian sausage, casing removed
Slices of Manchego cheese
Flour for dusting
Olive oil
Freshly ground black pepper
Sea Salt
White wine
Fresh sage leaves


Cook the sausage in a large skillet, breaking it up as you go, browning nicely.  Remove from pan, draining off any fat...add to sauteed scallions; do not wash pan.  Cool to room temperature.
Sprinkle chicken with salt and pepper.  Fill each breast with good amounts of sausage/scallion mixture and cheese; roll and secure with twine or toothpicks.  Sprinkle all over with flour, shaking off excess.  Heat skillet; add olive oil to coat bottom of pan.  Brown chicken on all sides over medium heat.  Add some white wine to the skillet to loosen drippings; cover pan slightly and simmer over low heat until chicken is done....about 5 to 10 minutes after browning.  Place on serving plates with juices and fresh sage leaves to garnish.  


I served this over baby arugula and sliced tomatoes. Oh....and the extra sausage was great in scrambled eggs this morning....

Let Me Hear From You...

...I know I've asked a similar question before...but what are your favorite foods? Dinners? Desserts? Drinks? Let's hear from you, out there in Blog-Land.

I made a Teriyaki Salmon tonight...yummy, with sauteed tri-colored peppers, mushrooms, and onions.

Do you have a recipe you'd like to share?

Mahi-Mahi

Here I am, gang. (Well, my "gang" of 16 followers....) Finally, a new post. If I had made a New Year's resolution, it would have been: "I am going to be a faithful and consistent blogger! Yes, I am!" Well, as it turns out, I'm in agreement with those who say that my resolution this year will be to make NO resolution! But, I feel compelled to write something and perhaps begin anew with some great food-related recipes, comments, tips, or perhaps as my heading suggests: Nothing food-related at all. This post, however, happens to be a great recipe that I adapted from one on Epicurious.

Grilled Mahi-Mahi with Coconut Clam Sauce

1 cup unsweetened coconut milk
1 can (4.5 oz) chopped clams; drained; reserve liquid
2 tablespoons fresh lime juice
4 teaspoons minced peeled fresh ginger
2 garlic cloves, pressed
1 teaspoon minced crystallized ginger
1 teaspoon minced jalapeno pepper
Pinch ground chipotle pepper
4 tablespoons chopped fresh cilantro
4 tablespoons minced green onions
2 6-ounce mahi-mahi fillets

Prepare barbecue (medium-high heat). Combine first 8 ingredients (using clam juice; not clams)in medium skillet. Add 1 to 2 teaspoons pepper, depending on level of heat desired; boil until sauce thickens slightly and is reduced; about 8-10 minutes. Remove from heat; stir in reserved clams, cilantro, and green onions.

Brush fish all over with about 1/4 cup sauce; reserve the rest for serving; keep warm without boiling. Grill fish until opaque in center; 5 to 7 minutes per side, depending on thickness of fish.

2 servings

This makes more than enough sauce for 2 servings...however...for two hearty appetites, this was JUST enough. I'm thinking it would be great on linquine as well, but it's almost like a chowder...so delicious that you could eat it with a spoon.

I served this fish with an arugula, tomato, and pecan salad; haricots verts, and grilled eggplant. Major YUM.

Deadbeat blogger....

...yes, I know...I haven't posted in a long time, and even then, there's a long gap in between. There are SOOOOOOO many great foodies out there, that I find myself enjoying everyone else's blogs, sites, etc., and I wonder what else can I write about?

Just got the latest Williams-Sonoma catalog, and there's a great Baked Potato Frittata on the cover. Potatoes, bacon, eggs, cheddar cheese, chives, and sour cream. It's a MUST-do recipe. Kind of reminds me of mom's "Jambot." Potatoes and eggs plus whatever else you want to add. I think I posted about it a while ago....if not, look at the W-S recipe, and you'll get the gist. It's a peasant meal that's sure to please, and in this day and age, it comes across as brilliant rather than just life sustaining.

Happy New Year to all of you out there...may health and happiness abound.