Fine Dining With The Art Institute of San Diego

Last week I took part in the Art Institute of San Diego's class final. For twenty five dollars (that went to charity) we dined on a seven course meal. Each course was based on a different countries. The meals were small but ever so tasty... hence the fine dining part.
I tried everything from the fissssh to the blue cheese spread, there wasn't anything I didn't like and my favorite was dessert plate.

The Menu

The first course a soup shooter with three layers at different temperatures.

1st. lima beans (hot), 2nd. butternut squash (Medium), 3rd. sweet corn whip (cold)

The Salad

The Walnut was amazing! It also included a fig, kumquat, a sherry vinaigrette, and blue cheese whip inside of a crouton cone.

Ground nut soup

This was served with sort of like a peanut butter whip in the center of the bowl and then the servers came around and poured chicken broth over the top,
give it a little stir and enjoy.

The Fissssh!

I'm not a big fish eater but I did enjoy this. The fish and rice were cooked perfect and I loved the red bell pepper it was paired with.

Limoncello sorbet and blood orange granita

This was a nice palette cleanser.

Pork Entree

This was my favorite!

I loved the spiciness of the spiced-rubbed pork paired with the habanero salsa, It had just the right amount of spice. It was served over a very yummy black bean rice.

Also there was a shreaded pork in a lovely marinade, served with plantain chips.

Dessert

1. Brittle eclair and peach sauce

2. Shortbread cookie with blue berry reduction 

3. Chocolate mousse cookie with my favorite raspberry sauce

Pink Peppercorn And Thyme Soda!

Excellent table settings and center pieces!

Thank you Pat & Morgan for the invite!
Thank you to Morgan, Patty and Tim for the great company!

♥

Hi all! Tonight I'm making  Giada De Laurentiis', Pork with Sweet Onion Marmellata.

The other day we had found some pork on sale at Vons. Seeing as I had a morning half day at work (Love those) I decided to prepare the pork a little different than just the ole' Shake N' Bake.

Looking around on the internet, I came across this picture, doesn't it look yummy?

So, I read on and I happen to have most of the ingredients in my tiny kitchen.

So it must be, tonight we will be dining on pork! 

The recipe consist of a herb rub and a onion marmalade topping. I served it with a simple mashed potatoes.

 The onion topping

It was really good, you could really taste the orange marmalade, and the sweetness of the of the onions and sugar really plays well with the pork.

 

 The rub for the pork 

Some of my favorite herbs were used and it was very tasty.

The pork enjoying its rub.

Final plating 

Except I totally accidentally forgot to top with the parsley!

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Pork with Sweet Onion Marmellata

Recipe courtesy Giada De Laurentiis

Ingredients

Onion Marmellata:

• 1/4 cup olive oil
• 4 large onions, thinly sliced (about 3 pounds)
• 1/4 cup orange marmalade
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar (or more to taste)

Pork Chops:

• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 to 6 pork chops
• 1/4 cup chopped fresh flat-leaf parsley

Directions

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Oink, Oink!

Bring on the pork!
Yesterday, while at the store, I came across a sale on a pork roast. Only $5.00!
And that's what we had for dinner tonight!


Now what about a side?
Well, carrots popped in my mind, so I picked up a couple of those and some brown mushrooms.
I thought I'd make some mashed potatoes along and maybe a mushroom onion gravy...
But half way through the roast I got lazy ~ hahaha ~ Terrible I know!
Never fear I did come up with a solution!

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INGREDIENTS

• 2 medium red potatoes, cut Julienne
• 1 small onion peeled & sliced
• 2 carrots cleaned & sliced
• 3 Brown mushrooms cleaned & sliced
  
• 2 tablespoons of olive oil
  
• salt and pepper to taste
  
• pinch of thyme a pinch of red chili flakes (kinda just added to try)

DIRECTIONS:
Rinse potato julienne with cold water, and drain well.
Heat in a large skillet over medium heat.
Place potatoes, onion, and carrots in the skillet, and stir to coat with oil.
Season with salt and pepper, pinch of thyme a pinch of red chili flakes, Or whatever you think might taste good.
Cover with a lid, and cook for 10 minutes. (this really helps cook all the ingredients it almost steams them up)
Remove the lid, Add mushrooms. and cook for another 10 minutes, turning frequently until brown and crisp on all sides.
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