Dinner in Paradise

  Every year since our first daughter was just over one year old we have had the incredible luck to return to a small, relatively undeveloped, incredibly laid back island with a group of friends and kids of friends and generally wonderful people and live in a house together for a week or more.  Lots of people in the group love to cook and we always enjoy wonderful feasts.  The usual suspects are Arroz con Pollo, Ropa Vieja, Pernil, Beans of all types, etc, etc.  

  Supplies on the island are a bit slim at times so you can need to get creative.  Some things are just never available so this year I packed some herbes de provence, thyme, saffron, and curry powder to help provide some variety.  For this meal I lucked out and was cooking on one of the two days that there is a roadside fresh vegetable stand.  

  The menu was- Garlic Grilled Chicken with Grilled Pineapple. Herb Roasted Vegetables (Eggplant, Yellow Squash, Peppers, Tomatoes and Red Onion).  Saffron Rice Pilaf.  Sliced Avocado with Quick Pickle of Red Onion, Fresh Tomatoes, and Arugula with a Lemon Mustard Vinaigrette.  Coconut Curry Sauce.

Grilled Chicken and Pineapple

Herb Roasted Vegetables

Sliced Avocado with Quick Pickle Red Onion and Sliced Fresh Tomato

The Spread

The whole plate!

A Tasting of Hors d'Oeuvres

Savory Pear and Brie Tart

Classic Caprese Bites with Reduced Balsamic and Olive Oil

Deviled Eggs with Salmon Roe

Grape Tomato Stuffed with Maytag Blue Cheese and Topped with Roasted Walnuts

Zucchini and Goat Cheese Roulade with Roasted Red Pepper

Smoked Trout Mousse on Cucumber Round

Rich Chicken Liver Mousse on Crostini with Red Wine Onion Jam

Rare Beef with Horseradish Sauce and Sauce Verde

Oregano and Lemon Roasted Pork Tenderloin with Dried Fruit Chutney

Scottish Smoked Salmon, Sour Cream, Red Onion on Steam New Potato

Goat Cheese on Chioggia Beet with Snipped Chives

Organic Chicken Pot Pie with Puff Pastry Crust

This one is also a good freezer option.

Grass Fed Beef Stew with Organic Peas, Carrots. Sautéed Cremini Mushrooms and Caramelized Pearl Onions over Egg Noodles

This is a great delivery meal because its very freezable.

Roasted Carrots and Fennel Bulb

This is a favorite side dish of both my family and my clients.
It's very easy to make and the natural sweetness of the carrots and fennel work well together. It works well with most everything, from pork and chicken to fish.

Peel one pound of carrots and trim ends. If the carrot is thicker than an inch and a half or so split it lengthwise.
Cut one large fennel bulb in half from top to bottom and cut out the core. Slice the bulb into half inch wide slices trying to cut across the grain so that you don't end up with long stringy bits.
Put all the vegetables on a large baking sheet. Use two if necessary, you don't want them crowded or in more than a single layer. Drizzle with a couple tablespoons of olive oil and salt and pepper. Toss the vegetables around in the oil to coat. Place in a 400 degree I've for 15-20 minutes. Pull out and stir around, trying to flip them over to the other side much as possible and pull the vegetables that were at the edge toward the middle as much as possible because the edges of the pan will be cooking/browning faster. Place back in oven for 15 more minutes or until nicely browned.

Cassoulet

Duck Confit and Two Types of Sausage

Savory Pear and Blue Cheese Tart