I am a private chef, student of wine and world traveler, Customizing your meals and small events. Head over to the booking page for an appointment or check out unique recipes on the blog!
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.
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.
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
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!*
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.
Thank you for reading and leave a comment with your favorite shrimp recipe!
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.
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.
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!