Last night Sara and I went out to celebrate both of our birthdays. She and I went to Barsa Tapas, a Tapas joint downtown Charleston. It was delicious food. A great little place that I would like to return to with some girlfriends or Beau. This is what we ordered:
Chicken Pichos w/ a lemon parsley aioli
Mussels in a saffron broth
Arugula salad with Fennel and Apples
Garlic Mushrooms atop bread with Goat Cheese and wilted Arugula
Royal Flush drink J
We then went to Kaminsky’s for dessert and coffee. Here’s what we got.
Two decaf coffess-very good coffee
Sara-bourbon pecan pie
Kathryn-Rocky Road layered cake
After all the yummies we walked to the cistern to see Sarah Jarosz perform for a Spoleto event. She was great! That was, by far, one of my more favorite concerts. She’s like a spunkier Allison Kraus. Very good! And she’s super talented with being able to play two types of Mandolin, two types of acoustic guitar and the banjo. I love the banjo.
It was a great evening with a great friend. I think it’s one we should recreate!
“Yummies Night” Pancetta Crisps with Goat Cheese and Figs
12 thin pancetta slices
12 arugula leaves
12 tsp soft fresh goat cheese
Fig jam or preserves
6 fresh figs or 6 plump dried Mission figs, halved, or 12 small fresh persimmon wedges
Chopped fresh thyme
Preheat oven to 400. Place pancetta round in single layer on large rimmed baking sheet. Bake until crisp, 12-15 minutes. Cool 15 minutes; transfer to plates. Top each slice with 1 arugula leaf, 1 tsp goat cheese, ¼ tsp jam and 1 fig half or persimmon wedge; sprinkle with thyme and ground pepper.
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