It was in November last year when I read this review for Smithfield Station on Alt Daily. I was one month in and the read initiated the beginning of the post-deployment “to-do” list. My list was pretty short: brunch at Smithfield Station and a trip to Virginia Hot Springs.
What I was looking for was a lazy Sunday drive to the middle of nowhere. I was hoping to enjoy breakfast in an establishment where I was confident we wouldn’t run into any of our friends stumbling in from a late Saturday night.
Accomplishing both, we were seated at a table overlooking the boats and waterway and Sunday’s beautiful weather made it ideal for gazing. The service staff was small-town friendly and I found myself in the company of people who use and appreciate “please, thank-you, yes ma’am and no ma’am.”
When it comes to buffets I have two hesitations. One, I never feel like I get my money’s worth with a small stomach that reaches capacity a lot faster than most. And two, I HATE when food that is supposed to be hot is cold. I started with a fresh made omelet. There were a ton of ingredients to choose from including crab and shrimp but I am a traditionalist picking ham (after all I was in Smithfield), peppers and cheese. I saddled up a serving of biscuits and gravy to round out my first plate. Temperature and taste were both spot on. (I must learn how to make my own biscuits and gravy, so yummy.) Round two I went in search of sweets. I prepared two mini Belgian waffles. One with butter and syrup and the other with blueberries and swoosh (whipped cream – you know because of the sound it makes coming out of the can - duh) in honor of my niece Molly. The waffles weren’t warm enough to melt the butter. Boo. But Molly’s take on waffles with the blueberries and swoosh were tasty.
It was a good experience. I asked Man-love if he thought it was worth the drive and he said yes. I think the experience was worth it but I don’t think the food alone would make it.
February 28, 2011
February 25, 2011
Leg of Lamb with Rosemary
The shrimp and grits last night were a big hit. I was at Fresh Market yesterday picking up the shrimp for last night’s meal and the lamb for tonight’s meal. The butcher was quite funny. Misreading my shopping list I asked for a pound of a leg lamb. With a quizzical brow he went to see if he could cut the monstrous hunk of meat in the case for me. While away I re-read my note to see that it was an entire leg of lamb that I needed and it was to be deboned and tied. He smirks and tells me he can do that no problem. Then while pulling my shrimp he told me they needed to be peeled and deveined. Duh, I laughed. Embarrassing I told him I’ve worked with shrimp before but clearly the lamb was a new adventure for me (at least a leg of lamb). He seemed to understand.
Tonight I get to tackle the leg of lamb. While on deployment my love sent this recipe to me from Men’s Health magazine. It looks relatively easy.
Ingredients:
leg of lamb (3 to 3 1/2 lbs), deboned and tied (optional)
1/4 cup extra-virgin olive oil
3 large potatoes, rinsed and cut into wedges
6 garlic cloves
3 large sprigs rosemary
1 cup dry red wine
2 tbsp Dijon mustard
Directions:
1. Turn oven to broil. Rub lamb leg with olive oil, then season with kosher salt and freshly cracked black pepper, to taste.
2. Place lamb in a roasting pan and heat on all sides until browned, about 10 minutes total. Remove lamb from oven and reduce the temperature to 400°F.
3. Add potatoes, garlic, and sprigs of rosemary to the pan. In a bowl, mix wine with 1 cup water and mustard. Pour wine mixture over lamb.
4. Cover the pan loosely with aluminum foil and set lamb in the oven to roast for about 1 hour, or until a meat thermometer reads between 135°F and 140°F.
5. Allow lamb to rest at least 15 minutes before slicing. Carve meat into 1/4-inch-thick pieces, and drizzle with pan sauce and additional olive oil, if desired.
Tonight I get to tackle the leg of lamb. While on deployment my love sent this recipe to me from Men’s Health magazine. It looks relatively easy.
Ingredients:
leg of lamb (3 to 3 1/2 lbs), deboned and tied (optional)
1/4 cup extra-virgin olive oil
3 large potatoes, rinsed and cut into wedges
6 garlic cloves
3 large sprigs rosemary
1 cup dry red wine
2 tbsp Dijon mustard
Directions:
1. Turn oven to broil. Rub lamb leg with olive oil, then season with kosher salt and freshly cracked black pepper, to taste.
2. Place lamb in a roasting pan and heat on all sides until browned, about 10 minutes total. Remove lamb from oven and reduce the temperature to 400°F.
3. Add potatoes, garlic, and sprigs of rosemary to the pan. In a bowl, mix wine with 1 cup water and mustard. Pour wine mixture over lamb.
4. Cover the pan loosely with aluminum foil and set lamb in the oven to roast for about 1 hour, or until a meat thermometer reads between 135°F and 140°F.
5. Allow lamb to rest at least 15 minutes before slicing. Carve meat into 1/4-inch-thick pieces, and drizzle with pan sauce and additional olive oil, if desired.
February 24, 2011
Shrimp and Grits Homecoming
My love comes home today. I’ve patiently waited for this day for four months. It isn’t only exciting to have him home safe BUT this also means I will be cooking more, eating out more, all resulting in more posts. Yay!
For his first home cooked meal I wanted to serve something southern for my man with a Georgia drawl. I settled on shrimp and grits and found a great recipe from the Neelys from the Food Network.
Ingredients:
Grits:
4 cups chicken broth
1/2 whipping cream
1 cup quick cooking grits
Salt and freshly ground black pepper
1 tablespoon butter
1/4 cup Parmesan
Shrimp:
2 tablespoons butter
1/2 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1/2 pound smoked kielbasa sausage, sliced
2 pounds uncooked large shrimp, peeled and deveined
1/4 cup dry white wine
1 (14.5-ounce) can diced tomatoes
Chopped chives, for garnish
Directions:
In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper.
Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.
Serve over the Parmesan cheese grits. Garnish with chopped chives.
For his first home cooked meal I wanted to serve something southern for my man with a Georgia drawl. I settled on shrimp and grits and found a great recipe from the Neelys from the Food Network.
Ingredients:
Grits:
4 cups chicken broth
1/2 whipping cream
1 cup quick cooking grits
Salt and freshly ground black pepper
1 tablespoon butter
1/4 cup Parmesan
Shrimp:
2 tablespoons butter
1/2 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1/2 pound smoked kielbasa sausage, sliced
2 pounds uncooked large shrimp, peeled and deveined
1/4 cup dry white wine
1 (14.5-ounce) can diced tomatoes
Chopped chives, for garnish
Directions:
In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper.
Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.
Serve over the Parmesan cheese grits. Garnish with chopped chives.
February 14, 2011
“I’d Do Food for Valentine’s Day”
Valentine’s Day can be awkward. Trust me I know. Last year at this time I had no clue what to do in recognition of Hallmark’s holiday being in the beginning of a new relationship. So I didn’t do anything and neither did he so it worked for both of us.
This year, and one massive heart evolution later, is totally different. Today is a special day as we transition into single digit countdown till Man-love leaves Afghanistan. My mom always told me to watch my tongue and after growing up in a military town and vowing to never date a man in uniform I allowed one to run off with my heart. He took it all the way to AFG and has had it there for almost four months. The first deployment this girl has ever had to experience. They aren’t fun and I have a huge respect for families (especially with children) who have been doing this for years and for lengthier deployments. I can’t watch a homecoming video anymore without crying. It takes on a completely different spin when you can relate it to someone you love.
So what does someone in love do to recognize the day? For me, if he was home, I would want to be in the kitchen with him, sharing a bottle of wine and making a meal over conversation. A simple, sweet and intimate evening. Since that isn’t an option I prepared a collection of heart shaped sugar cookies and mailed weeks ago. Unfortunately, my goodie box has failed to reach the intended recipient.
So I decided to write him a haiku. It has been YEARS since I’ve even thought about haikus but Southwest Airlines is running a promotion and of course I want to win the vacation giveaway for me and my love. This is what I came up with:
Haiku One
A winter has passed
Thirty-six years awaiting
My life’s one true love
Haiku Two
War to fight for me
Four months away miss his smile
For him I do yearn
Haiku Three
Cool air, a warm smile
Patience in years waiting love
Heart filled with magic
Pretty sappy – I know. I prefer free-form writing.
If you are still deciding what to do I’d suggest “do the food.” Flowers. Chocolate. All nice but uninspiring. (I won’t lie though; I do love flowers.) But if you don’t want to buy into the hype “do the food.” Check out the Food Network and search for recipes that fit your skill level and ingredient preference.
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