paryzer

We enjoyed an outstanding 6 course tasting menu at NJ Monthly Top 30 restaurant, The Circle. It was our first, and certainly not last time, at this charming little restaurant. I highly recommend this restaurant. The service and food was impeccable. It was worth the 1 hour trip through dark long and winding country roads. Everything was bursting with flavor. They used freshly foraged mushrooms in their incredible mushroom bisque. I like the fact that the chef does not use conventional preparations with his dishes. For example, most chefs would prepare their duck dishes with a sweet compote or

That cake was outstandingly decadent if you are a caramel lover.

Here's a less haughty photo.

Mrs. P made her famous pan seared boneless quail breast salad with fresh figs, delicata squash, arugula, roasted mini peppers, and sauteed red onions, with a reduced balsamic syrup. For dessert we ordered and enjoyed a sensational 7 layer caramel cake from Carolines cakes in South Carolina. It was ordered through Goldbelly and arrived frozen in pristine condition in a tin container. It all went great with an excellent red blend.

Mrs. P made a delicious kabocha squash stuffed with shrimp and butternut squash puree. We started off with homemade guacamole and chips. It all went great with an outstanding ridiculously inexpensive Rutherford Napa cabernet.

I went to H Mart for the first time the other day. Wow! We enjoyed some awesome crispy seasoned and fried baby crabs. Mrs. P also made whole red snapper stuffed with fresh herbs, capers, and vermouth sauce. She also made some fresh corn on the side.

https://nypost.com/2021/09/11/fall-nyc-restaurant-preview-new-and-reopening-dining-options/?utm_campaign=nypevening&utm_source=sailthru&utm_medium=email&utm_content=20210911&utm_term=NYP - Evening Update

Mrs. P made her famous pan seared boneless quail breast salad with grilled figs, toasted pine nuts, roasted mini and shishito peppers, blue cheese, arugula, sautéed red onions, and various sliced fruit among other ingredients. It was topped with reduced balsamic syrup. She also made roasted figs with blue cheese and toasted pine nuts and reduced balsamic syrup. It all went great with an excellent Malbec. It was a beautiful evening for al fresco dining on the deck.

Mrs. P made another awesome dinner. We started off with a shrimp salad containing avocado, bean sprouts, snow peas, mini peppers, and homegrown basil and parsley. It was topped with a very spicy dressing consisting of dried Sichuan peppers, jalapeños, chili peppers, garlic, galangal, lemongrass, fish sauce, lime juice, and coconut sugar. For an entree we had more shrimp with bacon, corn, jalapeño, cream cheese, lime, basil, and parsley, cooked in bacon grease. For dessert we had s’mores with homemade coffee ice cream and chocolate chips, and chocolate covered espresso chips😋 It all went great

Below is a link to the fruit salad in case anyone is interested. https://parade.com/1226452/alison-ashton/gregory-gourdet-swatermelon-berry-salad-with-chile-dressing-and-herbs/

Mrs. P made an awesome very spicy Asian fruit salad from Top Chef contestant Gregory Gourdet. It contained galangal, red thai chili, and lemongrass among other exotic ingredients. She also made a refreshing corn salad to go with the main course of fork tender Cajun dry rubbed country ribs. Below is a link to the recipe. She just doubled the sugar. It all went great with a 2012 French Malbec.

Mrs. P prepared another awesome dinner with enough leftovers for another dinner. She made deep fried soft shell crabs and avocados; figs stuffed with blue cheese and pine nuts in a balsamic reduction; roasted delicata squash; asparagus, and a delicious sauce consisting of homegrown herbs, capers, and vermouth, to go with the crab and asparagus. It all went great with a nice Spanish Garnacha.

Mrs. P went above and beyond today by preparing filet mignon topped with blue cheese and sautéed onions, with a side of roasted delicata squash with smoked andouille sausage. On top of that she made Mr. B’s inspired BBQ shrimp and guacamole. It all went great with an excellent 2015 Barolo. We enjoyed it outside on the deck on a beautiful evening.

I had the most delicious fresh strawberries, from Hauser Hill Farms in NJ, with a strawberry bruschetta over fresh ricotta. It was an appetizer special at Drew’s Bayshore Bistro in Keyport, NJ.

Mrs. P made a delicious black angus burger, topped with blue cheese and caramelized onions, on a bed of arugula, with sides of shishito and mini peppers, as well as four types of radishes. We also had TJ’s sweet potato fries and homemade guacamole with TJ’s blue corn chips. It all went great with an excellent Syrah.