As it was actually cold the other day, I decided to make a Dark and Gloomy hot chocolate variant. I used half the alcohol, and it came out better than a regular one because the kick was not as strong. Continue reading “Dark and Gloomy Variant”
What is one to do with all of the extra turducken? Why make a sandwich, of course. The first attempt I made was with a heated version. In the process, it was too messy to hold by hand, so I knifed and forked it within a microwavable storage container.
As mentioned yesterday, I will discuss the sides and how the turducken came out, specifically, the sliced turducken. Above is the full meal except for the pies. They are mentioned below.
The last few years I have made a turducken for Thanksgiving. It has come out fine, but I thought buying a premade one was cheating. Honestly, I didn’t know I could make one on my own and have it come out even remotely edible. You can see from the image above, it came out beautifully, but how did it taste? Keep reading, and you’ll find out. Continue reading “Turducken (Part one of three)”
Because of my tomato issues (see FAQs), I don’t eat pizza often, but I do crave it. I recently got a food processor with a dough attachment and am lazy as all get out. Because of that, I figured I could make dough without the time to kneed I didn’t want to deal with. I also didn’t want to wait for the pizza to prove. I read you can prove and make an Instant Pot pizza dough, so I figured I’d try it. Continue reading “Instant Pot Pizza (Phil-Style)”
A Dark and Gloomy is perfect for the season. I figure I would post it a little before Halloween so I can get it out there in time for some of the parties that might be happening this time of year. It is actually good any time of year, but because I named it so, I figure a Dark and Gloomy can make a quality end of October libation. Continue reading “Dark and Gloomy”
Pretty simple Cesar salad. Got the idea from a gastropub I frequent. Just, cut the head of romaine in half and grill flat side until you can see the grill marks. Flip and grill for another minute. Plate and drizzle with Cesar dressing. Added craisins, blue cheese crumbles, and bacon crumbles. The salty bacon enhances the sweet/tart cranberries, with a bit of an extra kick from the blue cheese. Simple and easy to make.
As for an update, the archives are fixed, but it broke all of the permalinks in the process. If there were any articles in the past with a link on social media, they have all broken. If interested in past stories, I suggest going through the archives and reading the headlines. All of the Magical Dining reviews are in. If interested, I would check under the Food Blog heading.
The plan was to have a teppanyaki dinner with my friend and her mother at Benihana. Her mother was not familiar with the type of dining, but we were. Last year, my friend and I went to the same location for Magical Dining and enjoyed it. As my friend saw the menu, she was surprised to see it was not the same as last year, when we had steak and lobster. Continue reading “Magical Dining Month, Venue Eleven (Benihana)”
Friday evening in Altamonte Springs. Happy hour and Magical Dining. Fig’s Prime seemed like the place to be. I had plans to meet my friend and her mother for dinner. My friend seems to be stuck on only getting filet mignon and she is a big seafood fan, so, as I was already interested in going there when I presented the list of places for Magical Dining, she was all for it. Continue reading “Magical Dining Month, Venue Ten (Fig’s Prime)”
The goal was to go to Magical Dining before going to Halloween Horror Nights (HHN). The original plan was set because my friend’s wife was not interested in going to RusTeak, but my friend and I were. As she does not attend HHN, this was a perfect time to get some food and then hit the park. The actuality was just going to dinner since HHN was closed due to a large corporation renting the park for the evening. After eating the meal, it was better that it worked that way. Continue reading “Magical Dining Month, Venue Nine (RusTeak)”