The title "sweet spot" is for many reasons. Two, we'll discuss.
First: "J" is back in his "sweet spot".
Yes, these are short ribs. Look at all that meat!
This is the best prosciutto you can find. "J" used it in both the appetizer and main course.
The main course getting started with the fresh prosciutto, taking a searing in the pot.
Short ribs were dredged in flour, and then seared in the pan that the prosciutto was cooked down in.
Fresh veggies. Beautiful photo. Onion, shallots, and carrots. All used in the entree.
Chopped up, and cooked in the same pot that the prosciutto and ribs were cooked and seared in.
A good red wine gets added.
The seared short ribs join the fun, with fresh rosemary (from the garden). This cooks for hours (don't ask me how many). :)
Appetizer starts with fresh shrimp.
Fresh basil from the garden.
The shrimp get wrapped with the basil and prosciutto.
How pretty are these, and they aren't even cooked yet! The best thing about this appetizer, besides the taste, is the preparation. You can make these ahead of time, and keep them in the fridge until your guests arrive. Easy breezy.
They go in the fryer. That's right, you read it correctly. We are deep frying them.
To accompany the shrimp, "J" made a fresh lime and jalapeno jelly. Did I say "J" was back in his "sweet spot"?
Not only did the basil come from the garden, so did these beauties.
The jelly cooking.
This was the BEST appetizer to date. Seriously, no recipe needed (except for the jelly, and "J" doesn't have one....he did it by chance....). The shrimp are the perfect appetizer. I loved how the basil got crispy along with the prosciutto. Delish!
Back to the entree. This is some organic chicken stock, coming to a boil.
(organic) Heavy cream, a good (organic) Gorgonzola cheese and (organic polenta). Great (organic) side dish. Honestly, the (organic) touch wasn't planned. But, great nonetheless!
Chicken stock is ready, so the polenta gets stirred in (slowly).
Thickening up, nicely.
Cheese gets added.
Along with the cream. I wouldn't have thought to add cream to this, but it made it perfect. Smoothed out the polenta, and added such a nice creamy texture.
The pot, and "J" ready to unveil the short ribs (after cooking for XXX hours). :)
Unreal. Look at the beautiful, rich, deep color.
Polenta down on the plate.
Rib on top. All we each needed was one. They were huge! I loved the onions and carrots on top. They were so tender, and the juices added such a rich flavor.
Done. "J", you're back!
So, in dinner conversation it came out that both "A" and myself grew up on McDonald's birthday cakes. This is our next "sweet spot" of the evening. Readers, if you haven't tried one it's a must. They are frozen, and the icing is to die for. You have to get them at a McDonald's that has a Play Place.......but it's worth it. AND, they are only $6.00!
This picture is priceless. "How many McDonald's employees does it take to ring a McDonald's birthday cake up at 9 p.m. on a Monday night?". We, being the responsible adults we are, called ahead before making the trip over. They said, over the phone, that they had them and would sell it. When we pulled up at the drive-thru, "J" (in "J" classic form) said "Um, yes. We would like two of your birthday cakes.". The lady's response? "We don't got birthday cakes.". What?!?! "We just called, and you said you did!". "Alright, pull to the first window". "A" made a great point. It wasn't like we were trying to order tacos. hahaha. What a great story.
This is "A" in the backseat with our prized possession. We won't discuss how disappointed we (myself and "A") were that they didn't have chocolate....only white cake.
That's right, we just went straight in. That's how you do it, McDonald's style.
It was great being back to regular Mundane Monday's, and seeing "J" in his element.
Until next time.....A la cuisine!
