So little time left in Cairns … time to take one more thing of my “to do” list that I’ve been meaning to do in this town for a while now.
There’s a great restaurant / piano bar in the city’s restaurant district that (word has it) has great food, and has some fantastically talented piano men (and, yes, probably women too) tickling the ivories a couple of evenings every week. Seemed like a good spot for dinner with friends.
Inspiration from the ORIGINAL kings of blues …
There’s a great restaurant / piano bar in the city’s restaurant district that (word has it) has great food, and has some fantastically talented piano men (and, yes, probably women too) tickling the ivories a couple of evenings every week. Seemed like a good spot for dinner with friends.
Inspiration from the ORIGINAL kings of blues …
Not to sound like a broken record, but I seriously have made some great friends here in Cairns. Meet my “Plan B”, the fabulous Miss Bianca.
We really “broke a leg” out there …
(OK, maybe that’s a lie … Mark broke his foot WAY before tonight … but it WOULD have been a funny story, no? “So there we were, dancing on the tables, and then Mark …”) lol
Great music, great friends, great food … good times. The dish pictured above is actually quite basic, but is presented with a bit of bling (triangular-cut puff pastry). No reason why you couldn’t do that with any other dish as well, anything needing a bit of flash.
Recipes - Horseradish Cream
Ingredients:
1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Method:
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Method:
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
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