Menu for Annual Holiday Party

Every year I look forward to hosting a holiday wine and cheese. I enjoy the company, food and most of all the free flowing booze. I went to my all time favorite store Spec's off Smith last night and stocked up on assorted cheeses and meats for the event. I also purchased 2 bottles champagne, 2 bottles of Rhone and 2 Cab's for Saturday. Everyone always brings bottles to share and it's alot of fun to try peoples favorites.

The menu for this year includes:
Chipotle Glazed Pork Tenderloins
Smoked Gouda
Manchego
Summer Sausage
Soppreso
Proscuitto
Pepperoni Roll
2 Baked Bries (one with a mushroom wine reduction and the other is TBD)
Artichoke Spinach Puff Pastry
The standard veggie tray
Cupcakes

Breann is making Oreo Truffles, Jimmy is making his jalapeno poper dip and Adrianne is bringing homemade crackers, spinach dip and queso with sausage

Should be a great evening as always. Happy Holidays and Cheers!

Post Snow Blues

Two nights ago I woke up vowing to finally go on a diet. I meant it this time. That lasted a whole whopping 2 minutes till I realized it is the holiday season and it's party time. I swear I could lose weight if I just cut out the alcohol but what fun is that?

Is RSVP even understood anymore?

I just don't understand how you can send out almost 60 invitations and barely get back 15 RSVP's. What is wrong with people. How hard is it to pick up the phone or email and say I am sorry I can't make it or Yes I will be there? Nothing irritates me more. It's rude. Are you waiting for another offer to come in that is better than the invitation you just opened? Unbelievable.

Needless to say the RSVP count at the wedding shower was an embarrassment. Not only for me but I am sure it made the guests of honor sad. So today I went to the post office and mailed out 26 invites for a baby shower I am hosting at the end of the month. Let's see how many people RSVP out of this group. If I get less than 15% I am calling Miss Manners.

Crazy Themed Events and More!

Wow how pathetic am I? It's been all summer since I last posted. That's what happens when all of a sudden you are actually required to work for your paycheck. Let's see how do I pick up after my last post. Let's start with Cion.

Cion is still at Tracy Scott Salon and busy as ever. It's the start of his busy season which should make him very happy. He is also fast approaching his birthday on October 27. So if you are reading this and know my favorite person text him and send him good vibes for his upcoming day. Oh and he hasn't been cooking much just pouring concrete and of course drinking with me. Don't ask.

Here is a rundown of upcoming events I am hosting:

October 3 - Wedding Shower for Carl and Damian, Fall Themed
Menu: Sandwich Wraps, Spinach Dip served with crackers, Veggie Tray and Mini Quiche

October 17 - Monthly Supper Club Mediterranean Theme
I have appetizers so will probably do a hummus dip spread and cucumbers served with a mint yogurt and topped with a grilled shrimp

October 24 - Halloween Couples Baby Shower
Menu: Tea Sandwiches and a bunch of Halloween inspired finger foods

Secret Surprise Dinner Party for 14 people (still trying to play with menu, more on that later)
Ugh what do you cook for 14 people when it is teh same day as your puppies Halloween party?

November 14 - Renaissance Festival Camp Out for 30+
Old standy Burgers and Hotdogs

Turkey Day - 18 people
Brined Citrus Turkey with a champagne gravy, buttermilk mashed potatoes, slow cooked green beans, Cion's special recipe dressing, cranberries, brussel sprout coleslaw, deviled eggs, relish tray, pies, pies and more pies.

Tonight well I am craving a Filet. Wish we had a Sprouts here in Houston but unfortunately we do not so I will settle for Central Market. Maybe Dave will read this and also pick up a bottle of Joseph Phelps. I would but my local Specs closed down thanks to our wonderful City.

Cheers!

Back from Destin

I am officially back from vacation. Cion, Randy, Dave and I drove to Destin, FL with 3 dogs in a pathfinder. I have to say it was tight but comfortable. Both Cion and I packed too much but I think he wins with a whole duffel bag of shoes for the beach. Seriously the bag was 3 ft long full of shoes. Me, well I packed 6 pairs of flip flops. Mind you flip flops do not take up a whole duffel bag. Anyways, as a result we had bags on the roof of the car and in the back. The dogs were forced to sleep on the bags for a 10 hour drive. Poor things. People do NOT call PETA, they were fine.

Destin reminded me so much of Mexico. White sand beaches and clear, I mean crystal clear water. It was incredible. I was so impressed if I won the lotto I would buy a house down there. Only negative thing, okay 2 negatives, were you can't take dogs on the beach and it was very family friendly. Lots and lots of kids. You know I am allergic to them, right? Well I survived thanks to my alcohol supply.

Speaking of....funny story. It was Sunday and we were passing through Louisiana on way to Florida. I realized that you can buy liquor in LA anytime, day and even in gas stations. Well we crossed into Mississippi and I made Dave turn the car around and go back to LA so I could stock up. We stopped at the first grocery store and spent $200 for 4 days. Yes I know excessive but we drank every drop.

We spent 4 whole days laying by the beach, watching the waves and of course cooking. We made so much food I gained 5lbs on this trip. If I were to gain a trip on how much weight I gained this would probably be my most successful. Now vacation is officially over and I am back at work and my pants are to tight. Oh well at least I have wonderful memories.

Off for a Foodie Vacation

Off to Florida with Cion Ortega this month. The four of us will be hitting the road with our 3 puppies and driving to the panhandle area. Our only thought is food, from where we will eat to what are we cooking. We will be stopping in New Orleans one night for dinner at Mr. B's Bistro and breakfast at Cafe Dumonde, lunch at Central Grocery then on to Florida. We will be staying in Destin at a beach house with a full kitchen. We plan to make a bunch of food and drink enough that all the food will taste good.

In other news Cion has settled in really nicely at the Traci Scott Salon. He has a very comfortable room with great space to feel pampered in. I myself have changed jobs. I am really enjoying this new adventure. It has been the best start of a job I think I have ever had in my career. I truly hope this will last a long time.

Sorry for not posting. I hope to have some images from our foodie adventures soon.

Heading to Las Vegas for ICSC

So much has happened in the last few weeks. I have officially changed jobs. I am now working for a commercial real estate company. I am thrilled about this job and hope it lasts a long time. Cion has also booked us for a meeting with a River Oaks client on catering a rehearsal dinner for 50 people. We should be meeting with the client upon my return from Las Vegas.

No I am not traveling to Las Vegas for personal and fun. Strictly work, 100% of the time. Not even staying on the strip. I will eat breathe and live this convention. Kind of sad. I am at least hoping to get some good dinners in. I know that no matter what I will hit the In-n-Out there. If you guys are familiar with the In-N-Out burger chain I highly recommend you check them out. Great cheap burgers all freshly made. No freezers on sight. Similar to the new Five Guys that opened off I10 and Bunker Hill but In-N-Out is way better.

I promise to post more. I know I have been lagging.

Cheers!!

What Else... Food AGAIN

I am on a Benjy's kick again. Ate an amazing lunch with Cion last week. Had a bottle of Schramsberg Rose with spinach/portabella crepes. I need to learn to make crepes. I think it would be a cute addition to a catering menu although we have zero clients. At least I could eat them. Anyways... Will be dining at Benjy's again tomorrow with a previous work colleague. Still debating what delicious dish I want. Her stepson is partner's in Benjy's so I am sure she will know what we should order.

On another note tonight I am making homemade spaghetti and meatballs. Not very healthy considering a)I complained about my weight last week, b)ate Chick-Fil-A for lunch and c)did I mention I am dining at Benjy's again tomorrow?? I prefer a homemade tomato sauce using San Marzano tomatoes, basil, garlic, olive oil, splash of red wine and red pepper. Will post recipe tomorrow if I am not in another food coma.

My Obession with Food

Some people are addicted to cigarettes, drugs, tv shows, etc. My addiction is food. Terrible. I am consumed by it. Always wondering what my next decadent meal will be before I have even finished my current meal. It's really pathetic. Even worse I don't crave good food, I crave bad food. Lucky Charms, Filets covered in butter, Au Gratin potatoes with Gruyere cheese and heavy cream, Artichoke Spinach Dip... well you get the idea.

To futher illustrate my point my twitter name is HoustonFoodie, I must read 20 food blogs, I subscribe to every single cooking or food magazine and I live for the Food Network. When did I become this way?? I used to be a thin, broke college student who just ate to live. Now my age has increased as well as my pants size. Sometimes, ok I am lying, every time I step on the scale I pray to the weight fairy to make the number go down. I do what I call the Scale Dance. Has to be early in the morning before you have consumed anything, have to have gone to the bathroom and of course be completely naked. I know scary thought. The number is continually going up.

Which is why I am freaking out. Summer is around the corner and Cion and I are going to Florida for a week. What can I do to drop 40lbs in 2 months? I can't afford lipo and besides I heard you only lose like maybe 5lbs and it comes back in odd places. So anyone out there have a lazy, food addict diet I can do?

Why am I so lazy at blogging?

So I haven't posted since February. Not sure what my excuse is other than i have nothing exciting going on. Catering business is nonexistent except for our one client. Cion and I still chat daily and see each other just as much. I don't think I could exist without his friendship. He truly has been the best friend I could ask for. That being said we are an awful influence on each other. It's amazing that our husbands put up with us.

Sunday started out same as any other. Saturday night was drag night and we both drank a bit that night. So Sunday morning comes around and Cion wants to make waffles, eggs and bacon for Dave and me. Of course my instructions are to bring booze. We all sat in the sun eating our fabulous breakfast and drinking bloody marys. Then Dave left to go home and that's when trouble started. Hehe.

We drank the bottle of champagne from the Cava region and then moved back to the vodka. We wanted more champagne but it wasn't even 12 yet. Once the hour struck 12 Randy was so kind to get us a bottle of Moet. Which we drank up. By 2:30 we noticed we were burning and headed in. (Did I mention neither of us were wearing sunblock?)

Within 2 hours I had become a lobster. Of course I was Hollywood and never took my shades off so I looked like a reverse raccoon. I am an idiot. Fun day had by all but note to self always wear sunblock.

Twitter

FYI - You can follow me on Twitter at: http://twitter.com/houstonfoodie

Eating to much and being lazy

Okay so my title of this blog speaks for itself. I am addicted to great food and of course alcohol. I personally think my love affair with food began when Dave came into my life. Before Dave I was a drunk (wait still am) who could only afford an El Chico frozen dinner smothered in sour cream to make it appetizing. My idea of a gourmet dinner out was the free meal I got when I worked at the Olive Garden and my shift ended. So when Dave came around he opened my eyes. He was the first guy I dated who actually had a real job with a pay check. On our first date he took me to Ruggles. That's where my food affair started.

So let's fast forward almost 10 years. My weight is out of control, I have developed into a wine snob and I am constantly on the hunt of the next greatest restaurant. I have also formed a side job of catering with Cion when we can get the work. Catering business is slow but boy Cion and I are still eating and drinking in style. Now once again due to my past experience waiting tables I shudder at the mere thought of entering a restaurant on the dreaded Valentine's Day. So this year Cion and I gathered to share a meal together. His husband, Randy and of course mine joined us. Cion cooked beef tenderloin with a red wine reduction served with garlic mashed potatoes and sauteed spinach. I brought the Kahlua chocolate cake with vanilla bean fresh whip cream. I also brought a 2005 Neals Cabernet, a 2004 Groth Cabernet and a 2005 Frogs Leap Zinfandel. It was a great evening that resulted in a half day recovery on Sunday.

Anyways I digress. Every week on Monday I make a promise to eat healthier and to drink less. This is primarily due to the fact that my pants are to tight and I have seen a drunk picture of myself from the previous weekend. Once again by Tuesday the promise is broken and I am gorging rich, sinfully good food.

So what exactly is my purpose of this confession? Nothing really I just hoped that maybe if I put it in writing it would mean something. Guess not. Anyways below is a recipe I did for a new potato salad. Let me know what you think:

Mustard-Green Onion Potato Salad

Ingredients
3 pounds new potatoes, boiled and sliced into 1/4-inch thick rounds
4 green onions, thinly sliced
1 cup mayonnaise
3 tablespoons Dijon mustard
3 tablespoons whole grain mustard
2 cloves garlic, finely chopped
3 tablespoons white wine vinegar
1/4 cup chopped parsley
Salt and freshly ground pepper

Directions
Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until combined.

PS - It's Girl Scout cookie time!

Supper Club

Since I don't have enough to do Dave and we joined a Supper Club. It's a group of 10 people that meet once a month and do a themed dinner. The idea is that each "couple" contribute an item. For example The host will supply the entree, one person brings an appetizer, one a dessert and 2 bring sides. Our very first meeting will be this Saturday and of course I am hosting the first.

Our theme this time is american comfort food. The main course will be meatloaf which I like to make quite often. I am not sure what the other items will be but I am excited to find out. I even made little place cards since the group is not familiar with each other.

I will report back on Sunday and let you all know how it went.

PS - made homemade sloppy joes last night. I have decided not to do the canned manwich crap anymore.

Here's recipe:
1 tbl vegetable oil
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves of garlic, minced
salt & pepper
2lbs ground sirloin
8 oz. tomato sauce
3 tbl tomato paste
1 cup bbq sauce
1 tbl worcheshire
1 tsp hot sauce

Heat vegetable oil in a large skillet with sides. Cook peppers and garlic till softened, about 3 min. Season with salt & pepper. Add ground beef and cook till meat is no longer pink. Add remaining ingredients and cook till sauce is thickened, about 10 minutes. Serve on hamburger buns and top with monterrey jack cheese.

Super Bowl Sunday

It's that time of year when football comes to a close. This means its time for a big blow out Super Bowl party. Last year I hosted and the crowd was quite large. Dave insisted it was to large and we were to loud. Is that even possible for a party? Whatever. Yes I drank to much and got excited and Adrianne had a screaming match with drunk lesbians but still, come on. Oh wait I digress. Anyways, I promised Dave I wouldn't throw a party and instead we will be joining friends at their house. I will be making my famous seven layer dip. In honor of the Super Bowl I thought I would include a Sliders recipe I found in a Martha Stewart magazine.

Here you go:

Sliders
Makes 20 small burgers; Serves 8

3 ounces (6 tbl) unsalted butter, softened
2 to 3 shallots, minced
2 tbl water
coarse salt and freshly ground pepper
2 pounds ground sirloin
20 round pickle slices
20 slices (2-inch square) white cheese, any type
20 soft dinner rolls
20 small lettuce leaves, any type for serving
3 roma tomatoes, thinly sliced for serving

1. Melt 4 tbl butter in a small pan. Add shallots, cook until softened, about 1.5 minutes. Stir in water and season with salt and pepper.
2. Form 20 patties using 2 tbl ground sirloin for each. Place on a rimmed baking sheet, and coat patties with remaining 2 tbl butter. Press a pickle slice into each patty (refrigerate for up to 2 hours).
3. Preheat broiler. Season patties with salt and pepper. Broil for 4-5 minutes. Top burgers with cheese during final 30 seconds.
4. Spread shallot butter on bottom half of each roll, then top with 1 burger. Sandwich with top half of roll, and serve with lettuce tomatoes, ketchup, mayo and mustard.

Cheers.... off to meet Cion and drink champagne.

Dining In and Dining Out

So I have been chastised several times now for not posting enough so I will set a goal of publishing something weekly. The catering business is slow but that's to be expected given the bleak business section and the focus on the new salon. Even though we haven't been cooking for others I am still cooking at home.

The weekend before last I cooked every meal at home. Quite unusual for me. Friday was something (can't remember since I have had multiple bottles since then), Saturday morning was a Hashbrown Quiche, Saturday evening was spaghetti and meatballs, Sunday morning was blueberry pancakes and Sunday evening was ham and beans.

This weekend was quite different. On Friday I cooked risotto and scallops. This recipe was courtesy of Cion. I was distracted by chores and accidentally overcooked the shallots and garlic which made the risotto a smidge bitter. The scallops turned out well. Your supposed to drink white wine with seafood entrees but I am a red wine addict so we had a Chateau Montelana. Very nice.

Saturday evening after I got home from the swap party, a bit typsy from champagne I might add, we went and tried Raia's Italian Market on Washington. Food was mediocre at best. Dave had a Caesar salad and I had the mozzarella salad. Both could have used more salt or pepper. It was missing something. Found the same to be true on the entrees. Dave had the chicken picatta and said it was over floured which made for several dry bites. I had the cheese ravioli and it could have used more fresh herbs in the ricotta filling. Service was terrible and it wasn't just us; noticed a table behind us and in front of us looking for a servers attention.

Sunday morning met Bert and Roy for brunch at Shade. Wonderful as always and left quite happy after 3 bloody marys. Continued the drinking at the house enjoying the sun. Deidra popped over and we drank way to much and had drunk munchies at Max's Wine Dive. Drank 2 more bottles of wine there and left with 4 bottles. Damn alcohol.

Tonight we will have filets thanks to Rice Epicureans Saturday meat sale.

Risotta:
1 large shallot minced
2 cloves of garlic minced
2 tbl butter
2 tbl olive oil
1 cup risotta
1 cup white wine
2 cups chicken stock

Heat butter and olive oil in a skillet and add shallot and garlic. Cook for approx. 3 minutes and shallot becomes translucent. Add cup of risotta and cook till golden, approx. 3 minutes. Add white wine and cook till all liquid is absorbed. Add 1 cup of chicken stock and cook till all liquid is absorbed. Add remaining cup of chicken stock and cook till liquid is absorbed.

Serves 2-3.

New Year, New Beginnings

I hope that everyone had a wonderful holiday season. I know that Dave and I did and we were sad to see it end. Okay well I was sad. Dave and I started out the holiday with a drive to Dallas and then a flight to Denver. From there it was planes, trains and automobiles. We drove to Ft. Collins, then COlorado Springs, took a train up to Royal Gorge then a train to Pikes Peak, drove to Cripplecreek, drove back to Colorado Springs, saw Garden of the Gods, drove back to Ft. Collins, back to Denver, flight to Dallas and then drove home from Dallas. I am exhausted just typing that.

We arrived back in Houston on December 30 then I dragged Cion all over town to 4 grocery stores and Williams Sonoma. We unloaded the groceries, made homemade tiramisu and took a break for sleep. New Years Eve I took down holiday decorations, made a homemade Cream of Mushroom soup (recipe follows), baked an ooey gooey butter cake (recipe also follows) and spent NYE in pj's, well some of us were, watching tv and drinking.

New Years Day we made a beef tenderloin, fennel au gratin potatoes, green beans and individual apple crisps for dessert. I have to say to be honest the beef tenderloin just wasn't teh same without Cion's magic touch.

On an update for Cion he has started at the new salon, Traci-Scott. Randy and him have put in a tremendous amount of work hanging drapes, painting, lighting and buying furniture. It is absolutely amazing, personable and feels like home. I will post pictures soon, promise.

I hope everyone had an amazing holiday season. Hopefully 2 Party Planners will have some catering jobs soon.

Creamy Wild Mushroom Soup:
6 tablespoons unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery1/4 teaspoon cayenne
1 1/2 teaspoons minced garlic
6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
8 ounces cremini or button mushrooms, wiped clean, stems trimmed, and sliced(or whatever are you favorites, I like to add at least one portabello)
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups chicken stock
1 1/2 cups heavy cream

In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring, until the mushrooms give off their liquid and start to brown, about 7 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.

Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 38 minutes

Gooey Butter Cake:
3 Eggs
1 Stick butter, softened
1 yellow cake mix
1 lb powdered sugar
1 8oz. pkg cream cheese

Directions:
Preheat oven to 350. Mix 1 egg, soft butter and cake mix and press into 9x13 pan sprayed with Pam. Push edges up just a little. Then mix powdered sugar, cream cheese and 2 eggs with hand mixer. Pour over cake mix. Bake 30-40 minutes. It will rise then fall.