Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Capa


Art Work Representing The Matador's Cape

I had to start my post with this picture above. My amazing daughter Melissa came to visit me this year as she tries to do every year. Every year she surprises me with a night out. She puts a great deal of thought and research into where we’ll go to for our special mother daughter dinner. In the back of my mind, I knew it would be Disney related, and I was right. She chose the Four Seasons Orlando, 17th floor, Capa.

The picture I’ve posted above is where I want to start. When Melissa and I were first seated, I couldn’t help but to see this vibrant red color fabric. I’m thinking, is this some type of fabric that’s been pinned so perfectly, and hanging just above all of our heads, or is it some other kind of material. No matter, I couldn’t take me eyes off it. The fact that it’s portraying and representing the matador’s red cape flowing throughout the dining area was breathtaking.

Authentic Matador Attire

In cased in glass, these three beautiful Matador costumes. You just knew by looking at them that they were authentic.

Logo

Let me start from the beginning. Melissa and I are on our yearly mom daughter night out. It was a surprise she’d been planning for a while. It’s around 7:30 pm , it’s dark out, and the back streets of Disney property are lit up. We pull up to the Four Seasons Hotel Orlando.

Four Seasons Hottel Orlando

It’s breathtaking!  Then we go inside and this is what we see.

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After taking in the main lobby and peeking into other corridors like you see above, we head up to the 17th floor.

Capa (6)Capa (4)Capa (5)

Capa's Lounge (2)

Here are a few shots of the dining area. The dining atmosphere is unique in that  it greets you with a casualness. There are a few separate dining areas, a lounge area, and, of course, the patio.

The Disney parks fireworks start at 9:00 pm so we were able to catch those out on Capa’s patio, while enjoying a glass of wine. I took a few more pictures, overlooking , from the 17th floor, of the Four Seasons Hotel, down to their property below, so awesome!

Antoine And Melissa

Wine Menu

Antoine, the Sommelier for Capa was so amazing! He took his time going over the different wines as if we were the only table in the restaurant. We told him what we were planning on ordering for the different courses and he recommended which wines paired the best with those dishes.

Antoine was so passionate about his job. I know this because we spoke about the terrible fires in the Napa, California area that had happened recently, and I could see the emotion and sadness he felt. He spoke about how there would probably be serious damage to the soil and to future grape vineyards in that area.

Capa's Menu

Our Amazing Server At Capa

This man you see in the picture above was our server Michael. He was attentive and very knowledgeable regarding specific dishes and ingredients. He helped us in making up our minds when it came to deciding on our choices of the different courses.

His timing in bringing the different courses throughout the meal was perfectly timed. This made for an amazing dining experience.

Capa's Kitchen

The courses ranged from Spanish Charcuterie and cheeses, Foie Gras, Wagu Beef Carpaccio, Shrimp- Egg Yolk-Chili with Celery Root Chips, Esparragos, to Rack of Lamb and NY Strip.

At this point, Melissa and I were so full we couldn’t even think about dessert. Not to worry, I have the menu for that below. There is also a picture of the two pastry chefs, they were so sweet. On of the coolest things of the night was that our table was located near them and we could watch them work their magic all evening.

Dessert Menu

Capa- Pastry Chefs (1)

If you are visiting Orlando, please make this one of your “go-to” places for dinner. Visit http://www.fourseasonsresortorlando.com for more information.

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Antipasto Platters Made Easy


Antipasto Platters

Antipasto Platters (2)

Antipasto Platters (3)

Whenever I’m doing an antipasto platter, buy the best ingredients I can find,  I like to  assemble them and dress a few of them. For example; the Bocconcini (mini mozzarella balls) I like to add flavorings, the artichokes can be tossed with strips of roasted red peppers, and the cantaloupe and bread sticks, wrap with some delicious meats. Keeping the same items together gives a more uniform look to the platter. I also always try to utilize herbs from my garden. Here I’m using fresh basil as a garnish for the platters.

Dress the grape tomatoes with E.V.O.O. and a sprinkle of Kosher salt.

What’s great is that all the ingredients are store bought so it makes these platters fast and easy to put together. For the seasoned Bocconcini, the recipe is really simple. These platters required for me to double the recipe below.

Marinate For Bocconcini:
1-8 ounce package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 tablespoon dried parsley flakes
Pinch of Kosher salt
Pinch of freshly cracked black pepper
1/4 cup of E.V.O.O.

Directions:
Separate all the mini mozzarella balls and place them into a small bowl along with the rest of the ingredients. Using a spoon, gently mix together.

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Two-Heirloom Tomato Salads


Photo May 26, 6 31 09 PM

Orzo And Heirloom Tomato Salad

Heirloom tomatoes are in season right now, so I’m buying them fairly regularly. I have, two, really easy and delicious salads here that can be a main coarse or a side dish with any protein you like. The second one is completely vegetarian. Let’s talk about my first salad.

Photo May 26, 6 28 40 PM

Heirloom Tomato Salad With Bocconcini And Sopressata.

Photo May 26, 6 31 09 PM

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Level: Easy

Ingredients:
1-1/2 heaping cups of diced Sopressata  (or diced Genoa Salami)
8 cups of heirloom tomatoes – halved and wedges ( depending on whole or grape size tomatoes)
1- 8 ounce package- herb marinated Bocconcini (mini mozzarella balls or pearls)
1/4 cup red wine vinegar
1/2 cup e.v.o.o.
2 tablespoons Agave nectar
1-1/2  tablespoons Kosher salt
1-1/2 teaspoons freshly cracked black pepper
1/4 cup of freshly chopped tarragon leaves

Dressing For Salad:
1/4 cup red wine vinegar
1/2 cup e.v.o.o.
2 tablespoons Agave nectar
1-1/2 tablespoons Kosher salt
1-1/2 teaspoons of freshly cracked black pepper
Directions:
Place all ingredients in a “2 cup” measuring cup. Whisk all the ingredients together until well combined.

Marinate For Bocconcini:
1-8 ounce package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 tablespoon dried parsley leaves
Pinch of Kosher salt
Pinch of freshly cracked black pepper
1/4 cup of E.V.O.O

Directions:
Separate all the the mini mozzarella balls and place them into a small bowl along with the other ingredients. Using a spoon, gently mix together.

Direction For Heirloom Tomato Salad:
In a large salad bowl, place all the halved and tomato wedges. Add in the marinated mozzarella balls. Next, add in the chopped fresh tarragon leaves. Pour the dressing over and toss all the ingredients together. Serve with your favorite bread.

Orzo And Heirloom Tomato Salad

My second tomato salad called, Orzo And Heirloom Tomato Salad. This on is a vegetarian salad, totally meat free!

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Level: Easy

Ingredients:
1 pound of cooked drained and cooled orzo pasta
2 cup of arugula leaves
4 cups of diced and halved heirloom tomatoes ( depending whether whole or grape size)
1-14.6 ounce jar of long stemmed artichoke hearts, halved
1-8 ounce package of Bocconcini ( mini mozzarella balls
1 lemon juiced
2 tablespoons of Agave nectar
1-1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper
2 tablespoons of freshly chopped flat leaf Italian parsley

Directions:
Place the halved and diced heirloom tomatoes, cooked and cooled orzo pasta, halved artichokes hearts, mini mozzarella balls arugula leaves, Kosher salt, black pepper, and chopped parsley into a large salad bowl. Squeeze the juice of one lemon and drizzle the two tablespoons of agave nectar over the top. Toss through gently. Next, refrigerate until your ready to serve as a colorful and tasty side dish.

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Jumbo Lump Crab- Two Ways


Let's Dish

Jumbo-Lump

Crab!!!!

 

Photo Jul 27, 10 57 54 AM

Crab Avocado Dip

Crab Tacos (3)

 

Jumbo lump crab meat is so versatile. It starts out as a “blank slate” to which you can add any ingredients you like. The options are really endless. I’m going to share with you my two favorite ways to enjoy crab.

I’m using cilantro and chives, from my garden, for both my Crab Guacamole Dip and Jumbo Lump Crab Tacos. Above I’ve shown a few different ways you might like to serve these recipes. For example; mini crab tacos, crab guacamole tostadas, or a crab guacamole dip, with chips or pita chips.

Photo Jul 27, 10 57 54 AM

Photo Jul 27, 10 54 47 AM

                  Prep Time: 30 Minutes
Each Recipe Yields: 6 servings each

Ingredients For Crab Tacos:                                                     Ingredients For Crab Guacamole
1 pound jumbo lump crab meat                                                                     Dip:                         juice of 1-1/2 limes                                                                      1/2 pound jumbo lump crab
1/4 cup finely diced red onion                                                   meat
1/4 cup of finely minced seeded Fresno chili                          4 avocados
2 tablespoons finely minced fresh chives                                juice of 1-1/2 limes
2 tablespoon of freshly chopped cilantro                                2 tablespoons of finely
1 tablespoon Kosher salt                                                             chopped cilantro leaves
pinch of freshly cracked black pepper                                    1/4 cup fresh salsa
mini crunchy taco shells                                                            1/4 cup of finely diced                                                                                                                           red onion                                                                                                                                                 2 tablespoons of finely                                                                                                                          minced Fresno chili                                                                                                                                2 tablespoons Kosher salt                                                                                                                      1 teaspoon freshly cracked                                                                                                                  black pepper

Directions:
Half and seed all 4 avocados. Place into large bowl. Add the rest of the ingredients to the bowl. Using a fork, smash the avocados and incorporate them with the other ingredients. Leave some chunky pieces for texture. Reserve a couple of tablespoons of crab meat for garnish. Add the lump crab meat to the guacamole and gently stir through. Won Ton Wrappers (2)

Directions for mini crunchy taco shells:
Preheat oven to 350 degrees F. Place elevated metal cooling rack (usually used for cooling cookies) on a baking sheet. Using either round or square won ton wrappers, lay the won ton wrappers over each wire of the rack forming a taco shape. Bake for 8-9 minutes. Remove from oven and let cool slightly. Gently remove shell from the rack and stuff with the delicious crab filling. Note: I like to use a teaspoon of guacamole on the dish as food glue. This will enable the tacos to stand up-right on the plate. Serve three for an appetizer.

 

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