And now for something completely different... I call it a 'Calamari Club Salad'. Hearts of Romaine, baby bell pepper, artichoke hearts, mushrooms, and cheddar cheese tossed with creamy Caesar dressing and topped with deep fried calamari.
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OMG! Tiger prawns simmered in butter, garlic, lemon juice and Chardonnay with diced tomatoes, sliced mushrooms, and capers. Served with grilled asparagus topped with fresh grated Romano. Doe said 'best prawns EVER!' (and I agree)
Today... grilled Teriyaki Steelhead with a bit of Cajun spice, served with steamed Broccolettes and a spicy cheese sauce. Mmmmmm...
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