So tomorrow is our annual in-service at the College. Professional Development. State of the College... the effects of the economy... Honestly, it'll probably be a little difficult to stay positive through that. SO...GrillWorx has prepared a LOVELY Amuse Bouche for the luncheon.
Yeah. We need a SERIOUSLY delightful Amuse Bouche to help us overcome the harsh reality of education in Texas right now! SO I have prepared for my colleagues a delightful grilled mushroom ensemble. (Yes... this is another of those things I will not eat!)
For my colleagues (my friends) I have grilled a Mini Mushroom Caprese....
Okay, so I became infatuated with the Caprese Salad... if you're not familiar, it is beautiful fresh tomato, fresh basil leaves, and lovely fresh mozarella. I have incorporated my love of the Caprese Salad into burgers... larger scale tossed salads... and now Mushroom Caps.
So here, we have mushroom caps, drizzled with Pesto. Sliced Grape Tomatoes... and topped with a beautiful fresh Mozarella.
The Pesto -- EVOO (Extra Virgin Olive Oil, Basil, Garlic, Pine Nuts). SUPER yummy.
You know, I do NOT eat mushrooms AT ALL. So I've never actually tried this dish. BUT I have fed this dish to many, and the response is ... well... let's say the dish is well received! Even the Teenager, who does NOT like mushrooms, was scarfing them down!
Here's the finished product... -->>
I also made my Deeply Dark Chocolate Secuction Cake for a dessert. I am hoping to feel MUCH love around lunch time tomorrow!!
For the mushrooms, I recommend a lovely Chianti!
And to complement the decadence of the chocolate cake, DEFINITELY Bluebell Vanilla Ice Cream!!
Coming soon... the chocolate cake recipe... ;-}
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