mango tapioca ambrosia

It seems I’m always thinking.  Depending on the day depends on what it’s about and sometime it works, but sometimes it doesn’t.  The one constant thing, however,  is I am always thinking about what I can make and how I will make it.   And that is exactly what happened on the day I was looking through one of my food magazines and saw a recipe for a mango and tapioca parfait.  I wanted to make it.

But I didn’t have a chance to make it as soon as I had hoped to,  which was perhaps, a blessing in disguise. I just couldn’t find small pearl tapioca anywhere!  I honestly think it is a rare commodity in my area, but if you have as much trouble finding it as I did, check your local asian market.  They will have it.  During the search, however, I was looking through my friend, Patrick Evans-Hylton’s new cookbook, “Dishing up Virginia”, and came across his Ambrosia recipe.  I now wanted to make that too.

Here’s where the thinking part came in.  What if I combined the mango parfait with the ambrosia recipe?  Now that was something worth thinking about and I have to say,  this one thought was with me almost every day.  How would I combine them, what would I take out and what would I keep?  For days I had both recipes open on my counter, reading and re-reading.  Thinking, thinking, thinking.

I may have blown a brain cell with all my thinking but I honestly believe I came up with a really great combination.  I have Patrick’s Ambrosia in a whole new way.  I don’t think Patrick would really mind me taking liberties with his recipe, in fact,  I’m almost positive he would love the fact that I did!

So the next time you see a recipe you like (including this one), think about popping a few brain cells, taking a few liberties and see what you come up with.  I think it could be something amazing!

See…..there I go again…. always thinking.  However, I believe this time it worked and it was a good thing.

 

Bacon Marmalade with Piquant Pimento Cheese

I was looking through a magazine the other day and there was a photograph of an appetizer that really interested me and I wanted to try.  It was a jar that was half filled with pimento cheese and topped with a bacon marmalade.  I’m sure there are variations of this everywhere, but I have never seen one.  My only problem was,  there was no recipe.  Thank you to the internet and cookbooks,  it wasn’t an issue.

Let me regress for just a moment.  I have to say that I think bacon should have its own food group.  Let’s face it, everything is better with bacon.  And I know,  even all you diet fanatics will agree with me.  Face it….what’s a few more miles to run when you have bacon on your plate?  You know it’s worth it.  Bacon has found its place in our world.  We have chocolate with bacon, bacon and eggs, bacon candy, bacon wrapped everything……. and now, we have bacon marmalade.  Yes, after making this, I will tell you that this is worth the extra five miles you will have to run. Pair it with pimento cheese and another five or six-mile run and we have a winner….. and you will thank me for it!

The Piquant Pimento Cheese was from my friend Patrick Evans-Hylton’s new cookbook, “DISHING UP VIRGINIA”.  For the past several weeks I’ve had an obsession with making pimento cheese and I’m not sure why because I’ve not been one that really ate pimento cheese.  Having made this however, I am now a huge fan and will use this in so many ways, because it is that good.

The bacon marmalade was adapted from a couple of online recipes, the stronger part coming from Lance Mayhew.  I looked more to his idea because he had bourbon in it and seriously….what could be better than that?    This turned out to be everything I imagined it would.  In this we have bacon smokiness, sweet, salty, and a little kick.  I could not only see this with the pimento cheese on a cracker but on a burger,  with the pimento as a grilled cheese sandwich, on a steak….you name it.

Try this recipe, buy Patrick’s book and definitely combine everything you make with bacon marmalade.  Bacon…the new food group.

 

 

“Dishing Up Virginia”

A very dear friend of mine, Patrick Evans-Hylton recently celebrated the release of his new cookbook “DISHING UP VIRGINIA” at the Mariners’ Museum.  As a “foodie” there was nothing that would have stopped me from going.  The event was much more than I expected. It was elegant and casual at the same time, filled with his friends, fans and area chefs touting his recipes through their interpretations of yummy offerings for us to try.

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Once I had a chance to sit down and actually look through the book, I was amazed at the abundance of information and beautiful photography gracing the pages.  Not only are there recipes that are indicative of Virginia, but it is rich in history and stories and if I didn’t live here I would have enjoyed the book just as a tourist would when visiting a place of interest.

Every page I turned made me want to try the recipe or visit a place in Virginia I had not yet gone to.  The history behind each recipe was informative and entertaining at the same time.  This is a cookbook that I would actually sit down and read from cover to cover, just for the pure pleasure of reading.  The foodie side of me will want to make almost every recipe in the book, but if you aren’t into cooking don’t let that stop you from buying the book.

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If you are a Virginian, a transplant, someone who loves to cook or does not please go out and treat yourself to “DISHING UP VIRGINIA”.  You will fall in love with Virginia and it’s history all over again, just like I did.  And you’ll love trying the recipes too!  YUM.

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