Quinoa Avocados

• 2-3 cups cooked quinoa
• 1 cup chopped/shredded chicken
• 1 cup salad shrimp (optional)
• 1 lbs. chopped mushroom
• 1 diced onion
• feta cheese
• 1/2 can chicken stock
• 1/2 bunch cilantro, chopped
• 3-4 avocados, sliced in half, pit removed. 
• 1 lbs roasted asparagus
• 1 bunch green onions, chopped

Saute the mushrooms and onions. Mix in the chicken, 1/2 can of chicken stock, quinoa, and feta cheese and cilantro. Cook till liquid reduced almost gone. Mix in the shrimp. Spoon the mixture over half an avocado and top with roasted asparagus and green onion.

universal studios orlando

We had lunch in the Leaky Cauldron in Diagon Alley at Universal. My mom is a British food in America snob because, well, she's eaten it in Britain many times. It was probably the best bangers and mash she's had in a long time because as she says, they have have proper bangers. Shepherd pie, fish and chips, stew, all delicious.

We had dinner outside the park at a great pizza place. Red oven pizza bakery. Their pizza was some of the best I've had. The arugula and pricuitto combined salty, bitter, cheesy and wound up overall delicious. If you've never tried arugula salad on your pizza you should. We tried a few other pizzas but after trying mine I don't even remember the others. Mine was too good.

Disney world

Disney World has some amazing food and after about a week days in Orlando I need to share some of the deliciousness. Day one was spent at Universal and that post is coming up next.

Our hotel was the Pop Century and because of the time we booked we had a free dining plan with hotel which gave us refillable drink mugs, 2 quick service meals and two snacks per day per person. Often we had breakfast at the hotel. After a day or two of getting the full breakfast we decided that for most of us, getting the pastry, drink and fruit combo instead made more sense. A light breakfast using our refillable mug for a drink left us with a snack of fruit and drink for at the park. We would get some quick service lunch wherever when we got hungry, a snack if we really wanted, then saved our bucks for a nice dinner. After the week we still had tons of food credits saved up so we got sandwiches and pastries from France in Epcot and caramels from Germany.

Our first day at Disney World we had dinner at The Sci-Fi dine in cafe in Hollywood Studios. We went there for the ambiance but the food was actually really good. The buffalo popcorn chicken was spicier than anticipated but the flavor was good. The chicken pasta was a great creamy sauce and well cooked.

Day 2: Marrakesh-Epcot
Delicious Moroccan food with great ambiance and a fun belly dance show. We tried both the chicken and seafood B'stilla and they were great, not the best I'd had but good. The lamb dishes were also great. Well spiced and tender.

Day 3: Sanaa outside Animal Kingdom
This became my new favorite. The view is amazing. The restaurant looks out over the middle of the hotel where they have a small nature preserve area where you can see zebras, giraffes and other animals from your dinner table.  The food is Indian and African fusion with a definite lean towards Indian. The bread starter is a much but there is nowhere near enough bread. Everything else we tried was great. Curry sauces, well seasoned rice and overall a little too much food. We probably could have shared more than each having their own dish after big lunches but the food was so good we didn't care about over eating.

Day 4: Tony's Town Square-Magic Kingdom
This was unexpectedly delicious. Starting with the zucchini fries which were good but a bit dry. I had the seasonal ravioli with mushrooms which were absolutely delicious. Everyone else quite enjoyed their food too.

Lunch: Be our Guest -Magic Kingdom
We got an email invite for a special fast pass seating at Be our Guest which was awesome because there was no room for anyone without advanced reservations and those fill up fast. You order ahead of time too so as you show up your food comes out just minutes later. We did indeed try the grey stuff cupcake and it was good but not great. However the rest of the food was very good. We all tried the Tuna nicoise, croque monsieur, roast beef sandwich, quiche, and braised pork and an assortment of desserts. Every dish was great.

Day 5: Teppan Edo- Epcot
This place is all about the show with dinner. Volcano onion towers and flying pepper grinders keep you entertained while you see your steak, scallops, chicken or whatever else prepared before your eyes. While the quality of the food what not quite as impressive as some of the other restaurants, the food was still delicious and the show was great.

Overall, there wasn't a meal I didn't enjoy from breakfast to dinner to snacks.

Oh, and the ever famous dole whips were also awesome.

fire pizza

Fire Pizza is an Artisan wood fire pizza restaurant located at 1022 N Columbia Center Boulevard in Kennwick Washington. 

While their menu has some of the typical pizza fare (pepperoni or all meat) what is really delicious is their more unusual fare. 

The costs for the pizzas range from about $13 to $16 dollars and you get a little more food than a personal size size but not quite as big as a medium from chain pizza places. They serve delicious cucumber water right off and have a selection of cocktails too. 

So far I have tried four of their pizzas. 

First there was the Parma. It has prosciutto, Gorgonzola, pecorino, Romano, and provolone finished with truffle oil. Take a top notch cheese pizza and amp it up with some slightly salty prosciutto. Delicious

Next came the Murphy. This pizza has slices of yellow potatoes. Sounds odd, totally works. Its like a combination of pizza and the best loaded baked potato ever. It even has chive and sour cream. 

After that there was the Gordy which has dates, Gorgonzola, mozzarella, olive oil and a balsamic drizzle. The epitome of a salty sweet pizza. 

The final pizza I tried was the Mahalo, This one had pork, mango, with a spicy sweet Hawaiian barbecue sauce. Just the right spice (a little but not much). The sweetness of the sauce was nice. However the menu described a mango chutney but it was really just dived mango. 


Comparing this to my favorite pizza place from Montana (http://gourmetgood.blogspot.com/2013/07/bitterroot-pizza.html), Fire has more interesting and unique offerings but I think Bullmans is one step up in quality. 

Cilantro-Lime Tilapia

• 2 bunch green onion,
• 1 bunch cilantro
• 1/4 cup lime juice
• 1/3 cup butter
• 1/2 cup veggie or chicken stock
• oil
• flour (about 1 cup)
• cumin (about 2 Tbsp.)
• salt (2 tsp.)
• 4 tilapia fillets
• avocado
• Cooked white rice

Dice the green onion bunches and the cilantro (reserve half of each for later) and put half of each in a pan with the lime juice and stock. Simmer till reduced by half. Add in the butter, when melted, pour into a bowl or cup and use an immersion blender (or regular blender) to process till smooth. 

Heat oil in a large skillet till hot and sizzles when anything is put in (you can test with a piece of green onion). Mix flour, salt and cumin. Dredge the fish in the flour mixture and fry until just starting to brown on edges, flip and cook that side for about 1 minute. Remove and place on a paper towel. 

Serve fish over the rice, top with sauce and sprinkle fresh green onion and cilantro. Put 2-3 slices of avocado on side.

chicken caesar salad

• Cooked sliced chicken (8-12 oz)
• 1 clove garlic- sliced in half
• 2 eggs
• 2 Tbsp. lemon juice
• 6 Tbsp. olive oil
• 3 oil packed anchovies- dices into small pieces
• 1 tsp. Worcestershire sauce
• 1-2 heads romaine lettuce
• 1 cup croutons
• 1/2 cup Parmesan cheese-shredded

Lower the eggs into a small saucepan of boiling water and cook for 60 to 90 seconds, remove the eggs and as soon as you can handle them, crack them open and scrape out the insides. This is called a coddled egg. Beat the eggs with a fork and slowly drizzle in the lemon juice and oil, still beating. Stir in anchovies and Worcestershire sauce, mashing up anchovies. Toss lettuce, dressing and parmesan cheese together, top with croutons and chicken. 

Pork Tacos

• Shredded pork
• cumin
• oregano
• garlic
• corn tortillas

toppings: (all optional)

• cheese
• avocado
• corn
• cilantro
• salsa
• sour cream
• lime 
• radish

Using the Kalua Pork or any other slow cooked shredded pork, season with cumin, oregano and garlic and spread on a cookie sheet in the oven and cook at 350 till it just starts to crisp on the edges. Lightly fry some corn tortillas. Place pork on tortilla and top with your choice of toppings. Enjoy.

Kalua Pork

• Pork butt roast
• 2 Tbs. Hawaiian Salt (don't use sea salt, it ends up too salty)
• 2 Tbsp. liquid smoke

Rub the pork in the salt and put it in the slow cooker. Pour in the liquid smoke. Cook on low for 8-12 hours. Shred and remove large fat pieces. If desired, remove liquid and add 1 tbsp cornstarch. Simmer in a pot till it thickens and pour back over the meat. Or add barbecue sauce.

Serve on rolls or burger buns. 

Lavender Lemon Cake

Sponge Cake:

• 7 large eggs, separated
• 1 cup sugar
• 1 cup all-purpose flour
• 1 ounce or 2 tablespoons melted butter
• 1 tsp lavender extract (optional)

Frosting:

• 1 cup butter, softened
• 3 3/4 cups powdered sugar
• 1 lemon, juice and zest
• 1 tsp lavender extract (optional) or vanilla extract
• 1/8 tsp. salt

Other:

• 1 recipe of lavender lemon curd
• 6 ounces (1 1/2 cups) chopped toasted almonds

Cake: Heat the oven to 325 degrees F. Grease a 9 inch spring-form and put parchment paper in the bottom. Put egg yolks in one bowl and egg whites in another. Add 1/2 cup sugar to each. Beat egg whites till stiff and yolks till thick and light. Fold whites into yolks. Sprinkle in 1 cup flour, melted butter, and extract trying not to deflate batter. Bake for 35 minutes. Cool. Slice into 3 layers. 

Frosting: Cream together butter and sugar and salt. Add in flavorings and beat till creamy. 

Place bottom later, top with 1/2 curd and some frosting (no more than 1/2 cup). Place second layer on top and repeat. top with 3rd layer. Frost whole cake with remaining icing (or reserve some for decoration). Cover sides with almonds. Optional (color some of the frosting and pipe a decorative layer over the border from almond to frosting. 

 This recipe is based off a Russian Apricot Torte, altered for a friend.  http://easteuropeanfood.about.com/od/russiandessertrecipes/r/apricottorte.htm

Quick radish pickle

• Equal parts red wine vinegar and apple cider vinegar
• 2 Tbsp. sugar per cup of vinegar
• Salt and pepper
• diced radishes and or cucumber.

Mix together enough liquid/sugar to just cover the vegetables. Add in veggies and let sit for at least 30 minutes. Serve up to 3 days later.