Cooking
Cooking is something we very much enjoy doing together, and try to cook together every night. We also try to eat together as a family, at the table every night, and we think that's important. Our cooking style is our own, but it's very heavily influenced by our two overseas tours. Kat trained in Italy, and also befriended the wife of a local restaurant owner (Bernardo's was the name of the place), so much of our cooking reflects traditional Sardegnan cooking. We also took a page from the Chamorro book, during our stay in Guam, and that definitely affects much of our grilling recipes. We've also stolen ideas from many of the places we've visited, such as France, Germany, and Greece.
Food
- Blintzes
Crepes wrapped around a cream cheese center with strawberry jam, and fresh strawberries on top. You can use any fruit, really.
- Grilled lamb in garlic and olive oil, Italian style with lamb pasta and Brunello wine
- Gyros, of course! This picture here is unique on this page in that it wasn't made by Kat or I. These were in a restaurant in Crete.
- This is what's called an "Involtini Sardo" it's a sardegnan sausage (pork and lamb, with heavy fennel and rosemary), wrapped in a chicken breast and then assailed heavily by rosmarie.
- A chocolate celebration cake. yes, this is home-made
- Glazed and grilled chicken inspired by Chamorro grilling from Guam. This isn't strictly authentic, but it captures the spirit of Chamorro grilling well. The marinade is Aloha sauce, mango juice, pineapple juice, a touch of hot pepper, and garlic.
- Home-made ravioli and brined pork chops.
- Garlic Stuffed pork lion with a basic olive-oil/parmesan/garlic pasta.
- Grilled corn on the cob
- Huli-Huli Chicken: This is a popular roadside vendor meal in Hawaii. Chicken in a pineapple, tomato, and soy sauce mix. There's a bit more to it, but that's the basic idea. Huli-Huli means "turn over, turn over" and this is an exception to the basic rule of only ever flipping stuff on the grill once.
