OMG Pork Roast

Ok people lets talk pork. I mean omg, so good you want to lick the plate good. And this starts with a 2 to 3 pound pork roast and a crock pot. I know this takes us back to our mothers kitchens but I am telling you, this was the moistest(is that a word) pork I have ever eaten. It was sooooo easy to make, it freaked me out. Ok here is this great recipe.
2 to 3 lb pork roast
1 can of cranberry sauce.(yes folks its the can that didnt get eaten at thanksgiving)
1/4 tsp dry mustard
1 sweet onion rough chop (this is what the roast is going to sit on in the pot)
1/2 can of water
Place the rough chopped onions in the bottom of the crock pot. Add the cranberry sauce. (I sort of mushed it over the onions.) Sprinkled the dry mustard on top and then placed the pork roast on top of that. I added the water (enough to cover the onions) Closed the lid, turned the pot on Low for 6 hours (from 10ish till 4:30 ish)
Removed from pot and served. The juice is not too sweet, it just makes the most tenderest pork. I saw on line that you can take a table spoon of cornstarch and thicken up the juice to make a gravy, but we are trying to watch our ever expanding waistlines at our house so we declined gravy.
Served it with asian cole slaw and orzo salad.
mmmmmmm..................

discussion- Wedge Salad

Wedge salads are a little under used salad that I have noticed are showing up on local restaurant menus. Last nite we were at our local Steak House and I tried the Wedge salad with grilled shrimp. Absolutely wonderful. Iceberg lettuce, diced tomatoe, bacon with slivers of red onion. The grilled shrimp were lightly seasoned and warm. The side of blue cheese dressing was right on point, with crumblings of blue cheese on the lettuce. Not over seasoned with garlic, but crunchy and bright.
Previously, I had tried the Wedge Salad at our local Green Turtle. Again crisp lettuce, tomatoe and bacon. They with held the onion(I liked that) and gave you a choice of dressings. They offer an variety of dressings all which do this little salad justice.

So when out and about- give our little friend at try.

Lets go back to the cheesecake factory.....

Ok Cheesecake Factory, I havent been there is many years. Well my mother, brother and myself revisited the Annapolis Cheesecake Factory. Service as always was excellent. The multipage menu was over whelming but enticing. Ok enough of the restuarant review talk... We need to pick food. They offer small plates and appetizer sized salads. The are still huge!!! We started with avacodo stuffed wrap, alittle tomatoe and onion inside. The taste outstanding. Litely crispy, and great dipping sauce , Indiian, I think tamarian. anyway good Next a tray of warm bread, as always good. Next main courses, Brother had a chicken wrap in in indian bread. Mom had a southwestern salad that was bigger than she was. HUGE!!! I ordered a chinese chopped salad (appetizer size) and fried artichokes. Again huge!!! Every thing was tasty, inviting, not overly garlicy, and correct tempature. The salads were fresh, and full of great veggies. The sandwich was so big I brought half home. Then again I brought the artichokes and salads home!!! Now can you go to cheesecake factory with out tasting cheesecake? Nooo, so we got 1 slice of the cake of month, a peanut butter concoction that was great. Not only did it have peanuts, cheesecake and whipped cream, but it had a layer of chocolate cake. A great end to a great lunch!!!!!

Snug Harbor- hidden treasure

Ok we went back to an old place we use to go to when we first started dating.. And it is greatly improved!!
Snug Harbor, Shadyside MD. Small bar, few tables but great flavor. We were greeted as soon as we went thru the door, drink orders imediately taken and menus presented. Tv's were on but not overly loud. The specials are written on the board on the wall, and last nite they offered salad bar with each entree. Specials ranged from Tequila lime chicken to prime rib(prices were from $15 to $20) We chose the standard appetizer Jalepeno poppers to start. I wanted to try the fryed Oyster dinner, and my husband also chose off the menu the Steamed shrimp and crab leg dinner. I am always looking for a good oyster dinner, And this nights offering was GREAT. The oysters were small but plump, Not greasy(as we have had in other Edgewater establishments) lightly breaded and served with 2 sides. We both chose the coleslaw. Another good choice, fresh and not too sweet or sour. I had the standard baked potatoe. Mikies crab legs and shrimp were served on this huge platter, with plenty of seasonings, lemons and cocktail sauce.(all made in house). All served hot, and we were not rushed. The salad bar was fresh, just the right amount of choices, and with standard dressings. The tab for the evening was reasonable for dinner with appetizer, and drinks.
We will be going back to Snug Harbor.

Vacation food Part 2

Ok I was right, Vacation food is better because, 1. I didnt cook it, 2. I didnt do the dishes after and 3. Just because it was cooked differently but the same. let me explain. Take macaroni and cheese. But Bonnie made it this weekend, and it tasted like I had never had it before. She added extra cheese to the top instead of the bread crumb when she put it in the oven- just great. Her fried chicken is always the best-I just dont make that anymore. The chicken was soo moist. And what can I say about chocolate. I do not fix or generally eat chocolate(yes people I would rather have pasta than chocolate!!) any way I had more chocolate this weekend than I have had probably in the last year. Bonnies brownies smothered in ice cream and whipped cream just scream EAT ME!!! And to finish off the weekend with strawberries and chocolate-what can I say more. Yes folks mini vacations are great for tasting!!!!!!

Vacation Food

The question of the day is What makes vacation food sooo much better than regular every day food? Is it because we dont make it ourselves? Is it because it is a different type of food that you wouldnt fix at your own home? Lets think about it this weekend and discuss. (I am not making my own food this weekend) so I will experiment with these thoughts. I am leaning towards its because we dont have to clean it up ourselves.

Shrimp Creole Red Valentines Day Dinner

I wanted to make my Honey a Red Dinner and Thank goodness Giant had (Clean, Deviened, shelled Shrimp) on sale. I remembered a creole shrimp recipe and decided to take it out of moth balls and give it a go. When I added a 1/2 of a stick of Real Butter to the warm pot, I decided to go for it. The trinity was next( chopped onion, green pepper, and celery). As they became translucent, I added a pinch of salt and cracked black pepper. Crushed tomtoes and a can of tomatoe sauce added to the pot simmered away. I could smell memories. Now as I stand in front of the spice cabinet as people stand in front of the fridge at 11pm I had decisions to make. Basil was easy as was the cracked black pepper. But I was brave and added cayenne Small pinch to start. (you can always add more) By now veggies are tender and I started the rice pot. (2 cups of rice to 4 cups of hot water to boil is the standard) Boil, cover,and drop heat to off- it will cook it self.  Shrimp Time, add about 20 or so on low heat and cover. Now is the time to taste the red sauce. I needed to add more salt ( Ina would be proud) and more cayenne. Heat, bite and burn baby!!  Turned off heat to let it soak up the flavors. Set the table, made small garden salad, and drinks. Served family style. OMG, It was great. Mikies comment was can we make lunches for tomorrow out of leftovers and you can make it again---HIGH Praise!!!!!
Happy Valentines Day!!!!

super bowl food!!

Ok today is a day of football and food. Last day of the season and people go all out for the munchies. I have seen posts of people staying home and having just a good time as if they were at a huge party.  I have just worked on a great sausage and cheese dip-i guess some people would call queso. I cooked sausage till brown, added chopped sweet onion, and green pepper. I used a velveta type product(you know what I mean) cut up into cubes, and melted over the sausage. Just to mix it up I added a handful of shredded cheddar cheese. I found if you add a big spoonful of sour cream and store bought salsa it comes to the right thickness. I have made this on top of the stove top but today I melted the cheese in the microwave. This stuff reheats beautifully. It is great to make ahead and take to that great super bowl party. Serve with tostitos ( I like the lime ones) and you are good to go!!!
So those of you slaving over a stove for a great party treat- bon appetite!!!

Happy New Year!!!

I hope everyone has a wonderful new Year!!! My only resolution is to post more reviews of resturants on this blog. I want to talk more about the great places out there and warn people of the places they should not touch!!! I dont want to miss a chance to explore a new avenue of culinary delights!! Ok enough of the bull, I want to have a good new year just like the rest of us!!! May the new year bring new adventures in eating!!!