Often, when I have an awful, no good, terribly bad day I want comfort food. For me that means snooty cheeses. Sometimes with a little fruit on the side, sometimes not. If I'd remembered that I had grapes in the fridge last night I totally would have eaten those, but I forgot.
Our Kroger is in the midst of expanding into a Super-Mega-Kroger that can be seen from space. They've finished the first section of the renovations and have added a Murray's cheese shop. Last night, I finally gave them a proper perusal instead of just glancing as I walked past.
The first thing I found that caught my eye was a Fromager d'Affinois. While I was reading the sign, the fromagiere (ok, I might have made that word up, like a sommelier but for cheese) offered to give me a sample. It was a Prima Donna gouda with a tiny bit of strawberry basil jelly. I was immediately in love!
Prima Donna gouda is drier and sharper than a regular gouda. It's reminiscent of a parmesan, only not quite that sharp. I got a wedge of that and a wedge of the fromager d'Affinois and a jar of that strawberry basil jelly and headed home.
I think that a good cheese plate will always have three cheeses. Any more and you start getting confused, any less and you don't have enough variety. Each cheese should be of a different type, too. One needs to be creamy, one stinky, and one somewhere in the middle. So, I dug in the bottom of the fridge and found a chunk of stilton that had been there for at least a year. No worries, it was still vacuum packed, so it hadn't even molded. Well, it had no more mold than stilton usually does. I added these rosemary crackers from Kroger that I've been grooving on for quite a while.
Lo' back in the stone ages, when I was but a girl, I loved a TV show called Twin Peaks. If you haven't seen it, check it out. In one of the very first episodes, Jerry (who has been overseas) introduces his brother Ben to a butter and brie sandwich on a baguette. It sounded so good at the time, that I just had to try it. I'd never even had brie at that point. It was the most amazing thing I'd ever put in my plebeian mouth. I still love that combination and it's another of my comfort foods.
Fromager d'Affinois is like butter and brie already mixed together. It's creamy and mild and buttery and scrumptious. It is absolutely wonderful. This will definitely become one of my favorite cheeses, and I do lurves me some cheese.
After partaking of my cheese plate and a couple of cans of the "house wine" (otherwise known as Pepsi for me or Mountain Dew for Sparks) I felt a lot less frazzled. I went to bed and read for the next few hours until it was time for sleep. A very relaxing evening indeed!
I find myself craving Mexican food very often. Sometimes though, I really just want margaritas, the food is secondary. Yesterday was one of those cases. I had talked to the boyfriend about going out for tacos and when he asked me why I wanted to go I had to admit that I really just wanted a margarita. So, we decided to cook at home.
I love pinterest, especially since I have it on my phone. I can pin two or three recipes and pull them up on my phone much more quickly than if I'd had to bookmark or remember all the sites. I decided that I wanted to make steak tacos with Mexican street corn and grilled pineapple.
I started with a flat iron steak. I knew I was going to make chimichurri sauce to go with, so I wanted something that would complement that. I marinated the steak in lime juice, garlic, onion, salt, olive oil, cilantro stems (they have as much flavor and save the leaves for the chimichurri) and a little vinegar. I sort of based my marinade on the carne asada recipe on this page. I let that marinate for an hour before the boyfriend threw it on the grill. I made a chimichurri sauce based on this recipe and set that to the side.
If someone had told me 5 years ago that I would ever eat mayonnaise on corn, I would have told them that they were crazy. I credit my best friend for introducing this wonderful thing to me. I found a recipe for street corn on the same page as the carne asada. I was also eyeballing the crema de chipotle recipe on that page but decided that I didn't need two sauces for my beef. Instead, I took that idea and mixed it with the street corn idea. I mixed chipotles in adobo with lime juice and mayo. It was very tasty and had a sneaky afterburn. This we not only smeared on the grilled corn, but also a little on the steak tacos.
Finally, I sliced some fresh pineapple and the boyfriend grilled that, too.
So, we had carne asada tacos with chimichurri, grilled pineapple and Mexican street corn. Also a large pitcher of margaritas. I made the margaritas from scratch, I juiced so many limes that I got a cramp in my elbow! I think I'll stick to the margarita mix in the future - we like it more.
Tonight, we're having an almost repeat of last night. This time will be chicken though. I had leftover tortillas, pineapple, chimichurri, chipotles in adobo, and corn. I'm looking forward to it after last night's raging success.