The Beehive Grilled Cheese

In preparation for a small get-together that I am hosting later this week, I did a trial run of one of the culinary creations that I'm going to make. I'm calling it The Beehive grilled cheese, because it's inspired from one of the sandwiches on The Beehive's menu. It involves pulled beef, fontina, and cheddar...

So, to start I made the pulled beef. It took about 4 hours in the oven at 300 degrees (F).

The prep: braised top round roast, with onions, carrots, and celery.

Smothered in garlic-herb-wine-tomato sauce.

Roast...95% done after 4 hours.

Add in some sprigs of rosemary, honey, and some more red wine.

Shred it with a fork!

Now, assemble the sandwich with sharp cheddar, 

fontina, and butter-olive-oil brushed bread.

Slip it into the toaster oven to melt the cheese.

Add the beef, onion, and parsley.

Slice and enjoy...

And add a glass of wine!

Boston Brunch

Fall Sunsets

Massachusetts Sunsets

Minnesota Sunsets

DeCordova Sculpture Garden

A picnic lunch at the DeCordova:

Fall Adventures - Blue Hills

I'm a little behind on my blog...but here are some of my recent fall adventures:

Hiking with a friend in the Blue Hills:

Mostly Eggy-Hash, Sometimes Cheesy

Okay, well, I've been busy but still been managing to come up with some tasty culinary concoctions.  Mostly eggy-cheesy-hash, but some BBQ pork. I will try to make up for some lost time.

First up Eggy-Cheesy-Potato Hash (Ver 1):

Pulled BBQ Pork Sandwich:

Eggy-hash (Ver 2) with BBQ pulled pork:

Eggy-cheesy-hash  (Ver 3) with chili!

Eggy-cheesy-hash (Ver 4): Chili, corn, dill... yum!

Garden Goodness

My neighbor gave me some tomatoes. Most people know, tomatoes aren't my thing-- at least not in the raw form. But, there are a lot of good uses for tomatoes. So, I made a beef roast and beef short ribs. The roast is featured below:

Nutritious and Delicious!

When I was using some of my kale this weekend for brunch, I remembered a kale salad that I really liked. I used to pick it up from the prepared food section of a grocery store 'back in the midwest'. I haven't found anything similar out here, so I thought I should eventually try to make it myself. Today was that day.  While I was at it, I made lunch, too.  Pictures start with lunch.

I sauteed garlic, onions, and mushrooms together in olive oil. 

Then I added rose wine and herb. 

I breaded the halibut and baked it with some of the herbs and mushrooms.

And when it was finished, I served it over wilted kale and quinoa with the 

mushroom-herb reduction sauce decadently ladled over the halibut.

Next, prepping the ingredients for the citrus-kale-quinoa salad.

 Washing and de-stemming the kale.

Cooking the quinoa and letting it cool.

Add the dressing (olive oil, lemon zest & juice, orange zest and juice, apple cider vinegar), 

craisins, pine-nuts, golden raisin, feta, and a little parsley.

Voila, finished salad!

And it's the perfect side to serve with a toasted sandwich for dinner!