Sprout & Pea

I think I may have dined out more this week­end than I have in the pre­ced­ing few months com­bined. While I may have indulged a lit­tle bit too much, I thor­oughly enjoyed every last bite, as well as the good com­pany. It all started with brunch on Sat­ur­day at one of my favorite local bars that just so hap­pens to have a fan­tas­tic brunch, com­plete with a make your own bloody mary bar. The Habi­tat is where I dis­cov­ered my per­fect brunch com­bi­na­tion — a burger with a poached egg.
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While I’m not a fan of the pop­u­lar anchovy salad, a small part of me want to call these Cae­sar salad brus­sels sprouts. The com­bi­na­tion of the lemon and parme­san with these almost gives them the fla­vor of a Cae­sar salad– minus the anchovy fac­tor. I love how many dif­fer­ent ways there are to pre­pare brus­sels sprouts and this might be one of my new favorite recipes.
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Grow­ing up, my fam­ily ate a lot of chicken for din­ner and over the years my mom would use her culi­nary knowl­edge to whip up new recipes that never ceased to sat­isfy our big appetites. After so many new vari­a­tions and “what are we hav­ing for din­ner” ques­tions, my mom just began to respond with “chicken some­thing” and it stuck. When I was home in Miami this week­end, my mom made my favorite “chicken some­thing” dish– chicken cut­lets with a dijon lemon shal­lot sauce.
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I just got back from a gor­geous week­end with my fam­ily in Miami. It was extra spe­cial since my cousin had flown in from San Fran­cisco and my grand­fa­ther was also down in in the sun­shine state so we all got to spend some much over­due time together. Nat­u­rally, with any fam­ily time comes lots and lots of food– espe­cially when your mother is a gourmet chef.
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Happy birth­day to my friend Katie in Mon­treal who sent me her recipe for this deli­cious veg­gie chili that I made last night! I’ve really been crav­ing chili recently but I had never made it before. I’ve come across many recipes but they all gen­er­ally sound too heavy. Then, as I was talk­ing to Katie a few days ago about Sprout & Pea, she told me she makes a pretty mean chili these days.
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Thanks to all of our won­der­ful guests for a fan­tas­tic first run of Brook­lyn Fork & Spoon! We met some new faces, got some great feed­back and can’t wait to host our next din­ner. Date and menu com­ing soon! Join the Face­book page to stay up to date and feel free to swing by the site to check out pho­tos from Saturday’s din­ner. As promised, here are the recipes from this weekend’s dinner…

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