We sure got plenty of snow this weekend, some of the side roads are still white. The park outside our windows was a crystal delight yesterday in the sun, of which we had plenty, it was a beautiful day. Not so today, I am afraid it is dull. No that is not the park, but a picture of a sunny snowy day.
We have a busy day today. First we have to go bowling, then we have to do
shopping for our dinner on Wednesday (several items we didn't want to get too soon) and finally I am going to dinner with a friend at the Boa Nova Rodizio, a Portuguese restaurant with Brazilian overtones. If you would like to read all about it
click here and see their web page. This is a picture of their buffet table, but their specialty is Rodizio where the Gauchos bring the meat to your table on the skewers which held it whilst being cooked on a rotisserie; they carve you as much as you want. I do hope they have some of my favourite Portuguese foods, I will let you know tomorrow. I have heard of this restaurant for some time but never been there before. Matt isn't going, he figures we can have a girl's night out and talk our heads off. (I hear silly heads somewhere there LOL).
Tomorrow I have a lot of cooking to do so will have to get cracking to write my blog and do everything else. We are doing this dinner as a tapas, mezzes or finger food meal. Originally because there were more people than we could seat at our dining table. Unfortunately, one of our guests is in hospital with gall stones so won't be with us. Poor woman, that is a miserable thing to have I understand. What a time of year too, just coming up to Christmas!
Here is another recipe from Best Ever Christmas.
Prawns (Shrimp) with Fresh Herb Dip
1.5 kg cooked medium king prawns (or large shrimp)
Fresh herb dip:
30 g butter
2 spring or green onions, chopped
1 tsp sambal oelek*
2 tbs chopped basil
2 tbs chopped parsley
2 tbs chopped mint
1 cup mayonnaise
1/2 thickened cream
Peel prawns leaving tails intact, devein. Store in the fridge until required.
To make Dip: Melt butter in small pan, add onions and garlic, stir fry over medium heat until soft, cool. Comine in a medium bowl with the remaining ingredients and serve with the prepared prawns.
*Sambal oelek is available in specialty deli stores which sell Asian foods.
Have a great day.
We sure got plenty of snow this weekend, some of the side roads are still white. The park outside our windows was a crystal delight yesterday in the sun, of which we had plenty, it was a beautiful day. Not so today, I am afraid it is dull. No that is not the park, but a picture of a sunny snowy day.
We have a busy day today. First we have to go bowling, then we have to do 
shopping for our dinner on Wednesday (several items we didn't want to get too soon) and finally I am going to dinner with a friend at the Boa Nova Rodizio, a Portuguese restaurant with Brazilian overtones. If you would like to read all about it click here and see their web page. This is a picture of their buffet table, but their specialty is Rodizio where the Gauchos bring the meat to your table on the skewers which held it whilst being cooked on a rotisserie; they carve you as much as you want. I do hope they have some of my favourite Portuguese foods, I will let you know tomorrow. I have heard of this restaurant for some time but never been there before. Matt isn't going, he figures we can have a girl's night out and talk our heads off. (I hear silly heads somewhere there LOL).
Tomorrow I have a lot of cooking to do so will have to get cracking to write my blog and do everything else. We are doing this dinner as a tapas, mezzes or finger food meal. Originally because there were more people than we could seat at our dining table. Unfortunately, one of our guests is in hospital with gall stones so won't be with us. Poor woman, that is a miserable thing to have I understand. What a time of year too, just coming up to Christmas!
Here is another recipe from Best Ever Christmas.
Prawns (Shrimp) with Fresh Herb Dip
1.5 kg cooked medium king prawns (or large shrimp)
Fresh herb dip:
30 g butter
2 spring or green onions, chopped
1 tsp sambal oelek*
2 tbs chopped basil
2 tbs chopped parsley
2 tbs chopped mint
1 cup mayonnaise
1/2 thickened cream
Peel prawns leaving tails intact, devein. Store in the fridge until required.
To make Dip: Melt butter in small pan, add onions and garlic, stir fry over medium heat until soft, cool. Comine in a medium bowl with the remaining ingredients and serve with the prepared prawns.
*Sambal oelek is available in specialty deli stores which sell Asian foods.
Have a great day.
Hi Jo --
ReplyDeleteThe lunch sounds as if it's going to be good. Also, I wish I can come for your party on Wednesday ...
Marilyn
Yum - even though I'm a vegetarian, I must confess a weaknees for seafood. That's a fairly typical Aussie Christmas dish, BTW. Many people here have switched from a hot baked dinner to an array of cold dishes, in keeping with our climate. Cooking and eating turkey at 40 degrees Celsius is, let's face it, a bit daft:-)
ReplyDeleteDarn it Jo, I need a chef to come by and cook all of this for me, I just don't have time.
ReplyDeleteHowever I might have time to do the prawn dip, that looks soooo delicious.
Yes it does look good doesn't it. Today I am going to be up to my ears with Wednesday's shindig but I will try that prawn dip very soon.
ReplyDeleteMust admit I have always thought cooking a full turkey dinner was a bit pointless in a hot climate. You should lobby for a midwinter festival where you can do it. I would hate to miss out on Christmas dinner at all.
As for Wednesday, you are all invited.