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Let's Dish With Linda Lou

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

The Ravenous Pig And Cask & Larder

 

Located in the Winter Park area, a great gastropub along with a unique “Southern Public house”.  While these two are sister restaurants, may have distinct differences, they are definitely bound by common threads. Both restaurants are owned by chefs James and Julie Petrakis. The Ravenous Pig was one of Florida’s first restaurants to conquer the use of local farmers, fishermen, and artisanal purveyors. Cask & Larder, offers southern- sourced seasonal dishes, craft beers brewed on-site, and freshly shucked oysters from their oyster bar.

If you plan on visiting the Orlando area, one or both of these fabulous restaurants are a must stop on your culinary tour. Oh, and one other important note, they’ve already added another new addition to their family, Swine & Sons. A shop offering provisions such as jellies, pickles, and rubs you can take with you. For more information on both locations, visit their websites, www.ravenouspig.com or www.caskandlarder.com. Here’s a peek of what you can expect to see.

 

 

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Tuna Pasta Salad

It’s nice to have a “go to” pasta salad that can be ready when you need one.  My pasta salad is loaded with veggies, bow tie pasta. ribbons of basil, and a Caesar dressing.  I chose the Caesar dressing because of the flavor.  I love a Caesar salad so I thought why not.  Now I have made a homemade Caesar dressing before, but I have to say there are some really good ones on the market that can save you some time and energy.

Ingredients:

1 box of bow tie pasta

1 bottle of your favorite Caesar dressing ( if you prefer, use the lite)

1 package of frozen peas

1/2 a red onion

1 carrot diced small

1 pint of grape tomatoes

1/4 cup of fresh basil

1 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

2 packages of tuna packed in water in the pouches ( lite or Albacore)

Directions:

Start by salting your pasta water when it comes to a boil. Then follow the instructions on the pasta box.  In the mean time cut your onion up in a small dice, then the carrot.  Slice the grape tomatoes length wise.  Take the thawed frozen peas and mix them together with the red onion, carrot and tomatoes.  Roll up your basil leaves like a cigar then finely slice them from one end to the other this is called  Chiffonade.  Add yourImage basil last thing after everything is mixed together.  The basil will look like ribbons. Add salt and pepper (remember Caesar dressing has salt already so add a little then taste).  Pour in your dressing about half the bottle at first,  you can always add more.  Then toss in the pasta while it’s still warm and mix gently.  Finally finishing off with adding the basil ribbons. The pasta will absorb the dressing because it’s warm, so then you will know if you need a little more.  You don’t want to add too much or it will be soupy, you want to dress it just like you would a salad.

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