Food Porn
Last night, we hosted Cheryl and Bill Smithem at our brothel table for an orgy of food porn. Anyone who brings a box of Cap’n Crunch cereal as a host and hostess gift is welcome back to dine at our place any time. Thank you, Cheryl and Bill, for spending a candle lit evening with us.
Active links are built into the menu below, for anyone interested in recipes. Click on the highlighted item, and the link will take you to instructions for preparing your very own food porn in the privacy of your very own kitchen.
The Food Porn Menu
Cheese Plate (French and Spanish cheeses, almonds, olives, membrillo)
Tyler Florence’s Shrimp Bisque
Arugula Salad with Goat Cheese and Tomato
Coffee Rubbed Beef Tenderloin (MTM had tuna)
I am too blotto to tell you much about the meal, Dear Reader. Let’s just say I’d do it all over again. A photographic expose of the dinner, from preparation to conclusion. Mangia!!
YUMMMMMM! I would have the tuna as well, and the cocoa straight out of the container. Looks like a great time was had by all.
The cocoa and coffee combination is food nirvana. It overpowered the tuna. A meatier fish, like wahoo, might work nicely.
An orgy with the Smithems!! What will the buzz around town say about this?
That we had an orgy?…….. And, we’re not sorry?…….
Gorgeous! Glad you all had a great time….the photos are sumptuous.
PS: Mole sauce? My British mind is boggling.
It is like saying ‘ole’ with an m on the front. It is a very complex Mexican sauce. This is really a watered down version of mole. The chocolate, coffee and peppers meld together on the palate but need a heavy piece of meat.
This made my morning! Thank you!
You are welcome, Liz.
We’ve only just awakened from the post-orgiastic food coma induced by the rich luxury of such titillating food.
The Spanish cheeses, Marcona Almonds (which I’d never had before), the wines, the Shrimp Bisque-which was sheer mastery!
The beef was an incredible medley of flavors. I adore a good chocolaty stout and the beef rub had elements of that tempered the sweetness of the beef.
And what can one say about incredible broccoli with cheese sauce and Cheetos! MORE PLEASE!
And then the Pear Tarts…just had me groaning at the table as I enjoyed bites of the pears, pastry, port (I had a lovely ruby port to sip) and ice cream.
And then after all that! We got some of the cootchie hooch! Can you imagine the full aroma and flavor of oranges suffusing your mouth?
And that is why, dear ACM readers, I look rather cock-eyed in the photo.
You do not look cock-eyed in the photo.
The shrimp bisque was my favorite. Easy to make, yet decadent in the bowl and mouth.
A visual feast – I’m sure the real thing was even more sumptuous, glad the evening went so well
Linda, it was good not to burn anything.
The prep came together well, even with distractions.
Wow, that looks wonderful. I am glad everyone had a wonderful time.
It was yummy, James.
Oh my GOD? I think that’s the best I can do for awestricken. Let me just say, I would have eaten it all, too, and also gotten quite blotto. I’m (hopefully) healthy enough FINALLY that I can try my very own Andra-and-MTM Aroncello next weekend.
It is a sippy concoction. A little goes a long way.
I am still full from dinner and am on my way to meet a couple of friends for brunch. I hope lettuce leaves are on the menu……
YUMMY!
It was, Denise.
You had me at “Cheese Plate (French and Spanish cheeses, almonds, olives, membrillo).”
What a fantastic repast!
And that reminds me that I’ve still got some “Cootchie Hooch” from your “still” to enjoy.
It packs a wallop, doesn’t it? Best to sip it in tiny doses. The salad is probably one you’d really enjoy, too, Nancy. Really easy.
I’m so glad your recipe links were included, Anrdra, or I’m certain I would have questioned the reality of a broccoli and Cheetos dish! What a fabulous and deliciously creative menu. So glad you shared! Debra
And it was incredibly wonderful!
A testimonial! Even better!
D
MTM made the broccoli and cheetos once for a chef friend of ours, and he even liked it. The cheese sauce is tasty, and the crunch of the cheetos mixes well with the broccoli.
Fantastic title! I suck at titles, myself!
From my experience with your blog, that is not true.
Aaaand I’m drooling. Nothing on that menu that wouldn’t be fantastic, including the pear tart (I have a fondness for a pear tart I make, with a rustic whole wheat crust, a homemade caramel vanilla sauce and some butter pecan ice cream…) I might have to try the ginger addition and see how it changes things up! Glad you had fun.
The ginger and wasabi in the ice cream lent an Asian flair to the whole thing. I indulge in the occasional pastry, because I just miss it so much. This one was worth every bite.
Your pear tart sounds divine, too. Caramel and pears are the perfect match.
oml, I thought you were joking about the cheetos…and from the NYT, no less, love it! If only I were not a vegan, and allergic to milk, I’d so try that one. It looked like a lovely party ~
Vegans can eat Cheetos, can’t they?
I don’t think there’s any real CHEESE in them.
That recipe is a hit every time we do it. It assembles itself on the palate so perfectly.
I shouldn’t have read this before bed! Now I’m hungry and in need of a delicious snack!
Oh man – how yummy was that? Great Food. Great Company. Can life get much better? Seriously your table setting looked as beautiful as the food and the company.
Wow! I want to eat at your house! That looks amazing!
Any time you’re in town, let me know.
I want that Shrimp Bisque again. I am still thinking of it.
We had leftovers yesterday. It was really easy to make.
I went and read the recipe and will definitely have to make it. When we have the “Shrimp off” with Shrimp and Grits, maybe we’ll have that as a first course!