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Private Chef Special

Looking to celebrate a special occasion and want to enjoy the comforts of home, I have a great solution!

Hiring a private chef to come in, plate, prepare, and serve a 3 course meal for 2 could be just the thing. Our summer 2019 menu is out and ready to be enjoyed at a flat rate of $165 .

This offer will expire by June 30, 2019 however, the date of the meal can be booked for after June. A deposit is mandatory to secure your date and time.

Here is the menu

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Anniversaries

Hello Readers,

How has your week been so far?

This week I wanted to share with you my shrimp salad. Made with mixed greens, cucumber, tomato, avocado and edible flowers. The dressing was made by taking the liquid I used to cook the shrimp, blended a tomato and 1/4 cup of olive oil, and finally let chill until serve.

This was one of the dishes made for a recent couple who enjoyed a night in for their first anniversary!

If you know a couple coming up on their first or fiftieth anniversary I would love the opportunity to cook an elegant meal for them.

Thank you for reading!

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Photos from recent events

Hello reader’s today I am just sharing photos from two recent events!

In order from left to right, by row we have:

  • Roasted red pepper hummus cucumber cups
  • Roasted eggplant and tahini stuffed baby bella’s
  • Pears baked in honey, rosemary and goat cheese
  • The full table set for that event.
  • Beers used to create the dishes for our paired dinner with Flying Dreams Brewery.
  • Ceviche paired with a saison
  • Marinated and grilled stuffed portabella with corn and tofu.

Per usual I was unable to get photos of all the food at the event, but we also served a stout chocolate mousse, and grilled/roast beef sandwiches with spinach and garlic aioli at the beer pairing event.

Comment which picture was your favorite! Cheers!

food

Pancakes 2.0

Happy Monday Readers!

Last weekend for mother’s day we had chocolate pancakes! Packed with pea protein powder, these pancakes were very satisfying and curbed every sweet craving. We topped these off with fresh strawberries, butter and honey

Thanks for reading, Cheers!

make it, sauces

Tzatziki

Hello Readers and Happy Monday,

Today we have tzatziki sauce! Typically used to dress gyro’s; tzatziki can also be used to dip veggies, dress regular salads or spread on crackers.

This delicious dressing is high protein, satisfying and really simple. Personally I enjoy whole milk plain yogurt, it is creamy, satisfies my fat craving and is less tangy; however, if you prefer a more tangy sauce I would recommend the low fat or fat free plain yogurt.

To make this sauce all you need is plain greek yogurt, salt, pepper, dill, and shredded cucumber. * You can substitute dill for mint or add both!*

Thank you for reading, until next time Cheers!

food, make it

Cajun Lemon Shrimp

Happy Monday Readers,

So shrimp, probably one of my personal favorite foods. I love spicy shrimp, coconut shrimp and fried shrimp, now before I go Forest Gump on you I will cut to this weeks GOT ( Game of Thrones ) dish which was a smoky Cajun seasoned lemon shrimp. Served with toasted baguettes to sop up all the yummy sauce.

Throw down half a stick of salted butter, and dried chives.
Toss in raw, deveined shrimp. add a pinch of salt and pepper. a teaspoon of paprika, teaspoon of cayenne, teaspoon of garlic powder, teaspoon of crushed red pepper, teaspoon of onion powder and teaspoon of dried parsley. Sauté for about 6 min.
Finished product topped with fresh curly parsley and extra lemon wedges. Don’t forget to toast up some French bread so sop up the sauce!

Thank you for reading and leave a comment with your favorite shrimp recipe!

Until next time, Cheers.

food

The Voyage’s Beef Wellington

Hello Readers and Happy Tuesday,

Last week for the Game of Thrones premier, we wanted to eat something special. Rather quickly, my brain went to European cuisine, and from there it only took about 30 seconds for me to blurt out beef wellington!

It had been years since I made a beef wellington and knew right away I would have to do some heavy substituting. The traditional recipe calls for both a goose liver pate and a mushroom duxelle. The pate and duxelle act as a barrier between the meat and puff pastry ensuring amazing flavor, juicy beef and cooked puff pastry.


Since we are ballin on a budget here at Mayari’s Voyage, and knowing that a barrier was still needed, yet unwilling to search for goose liver or spend a mini fortune, I raided my pantry and decided to use beans, butter, and rosemary.

Season beef with salt, olive oil, pepper and dried rosemary. Bake at 392-395 degrees F for15 min Remove and set in fridge to cool for at least 20 min.

I blended white beans, black beans, minced garlic and dried rosemary along with 1 stick of salted butter in the food processor. Spread this over the thawed puff pastry and enveloped the less than halfway cooked tenderloin. Read the image captions for further directions.

Spread bean mixture over thawed pastry dough, be careful to not tear dough.
Wrap your half cooked and chilled tenderloin in the pastry dough. Make sure that there are no gaps( I did not check and some of my liquid spilled out). Brush with egg wash. Bake for about 20 min at 395F
As you can see I did not seal my pastry well and there are some open leaky spots. But overall it was a hit!

The official recipe will be posted to the from my notebook page in a few days. Until then readers, thank you much for reading, Cheers!

Chef Mayari