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!
This past weekend I had the amazing experience of going to the unofficial (yet definitely official) capitol of the world, New York. In an amazing city full of people and I mean full (about 62.8 million visitors a year, just visitors!) it is easy to feel compelled with its majesty and yet find something that makes you feel right at home.
Today I would like to focus on sharing photos with you from my trip to MoMA the Museum of Modern Art, here is the link to their website https://www.moma.org/ and if you are planning a trip to NY make sure you go on free Fridays from 4 to 8 pm!
For more pictures and videos check out my Instagram and Facebook pages!
Rainy, cold Monday we are having in Massachusetts today, so I thought today would be a great day to share my creamy tomato basil soup recipe! This dish was made for a private chef client whom I made a 3 course meal for their anniversary. This soup was the first course but , can easily be made into a main course especially if served with a yummy grilled cheese.
To make this soup you will need:
24 oz crushed tomato
14 fresh basil leaves
16 oz of heavy cream( cashew or coconut milk are great alternatives)
3 celery stalks
1 large carrot
half of a yellow onion
half a stick of salted butter
salt and pepper to taste.
2 Large soup pots
2 dried bay leaves
Rough chop all vegetables
In a large soup pot, melt butter and sauté onions
Next add chopped carrot and celery, cover pot and sweat for about 5 mins.
Add in crushed tomato, and bay leaves. Season with salt and pepper simmer for 20 mins
Remove bay leaves and save for later
Pour soup into blender add a 1/4 cup of heavy cream and chopped basil leaves (or alternative)
Note you may need to do this in multiple steps so have a second soup pot ready to pour blended soup into.
Repeat step 6 until all of your soup is blended.
Return soup to burner, add in used bay leaves and cook on low for another 10 mins. Taste and season accordingly
Serve hot! Can be stored up to 4 days in refrigerator.