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My 100th post!

For the Top Chef finale we went to a party. We brought a few dishes since it was Anthony, Emmy (our renter), and myself. First up are the potato slabs that Emmy and I made together Source: Amber's Delectable Delights Ingredients Baking potatoes (scrubbed and sliced) salt pepper Taco seasoning Cheddar cheese (shredded) Bacon (cooked and crumbled) Sour Cream Green onion (chopped greens) Preheat oven to 375 Grease a sheet pan with butter Slice baking potatoes 1/4 inch thick Sprinkle with salt, pepper, and taco seasoning on both sides Cook for 30 minutes Flip potatoes over and cook for another 15 minutes Add cheese and bacon next and return the potatoes to the oven to melt the cheese Serve with green onions and sour cream. I couldn't stop eating these. YUMMY

Next up are two of Anthony's food items Baked portobello and goat cheese biscuits ingredients: 1 tube of Pillsbury Grands Flaky Layers (the kind that peel into layers) 1 small package of goat cheese 1 package of baby portobellos (whole) a dozen leaves of fresh basil butter minced garlic Italian seasonings, salt, pepper Preheat the oven to whatever temperature the biscuits specify. Brush the tops of the biscuits with melted butter. Bake the biscuits for approximately 75% of the time required, until they are risen and just beginning to bronze. Remove from oven. Clean and slice the portobellos (maybe 3 slices per mushroom). In a saute pan, melt some butter. Add the minced garlic and slice mushrooms. Season to taste as they saute. Set aside when tender, but not mush. Carefully cut a square hole in the middle of each biscuit a little larger in diameter than a soda bottle cap, but DO NOT cut all of the way through the biscuit. Fill the hole with a few of your mushrooms and a dollop of the goat cheese. Return the stuffed biscuits back to the oven to finish browning and to allow filling to melt/heat. Stick a sprig of fresh basil into the soft cheese as garnish and serve.

Fried tortellini caprese skewers Wooden toothpicks 1 package of refrigerated tortellini (Bertoli or equivalent; filling flavor is up to you) 1 container of fresh mozzarella balls in brine (the size of large olives/grapes) 1 container of fresh grape tomatoes fresh basil leaves breadcrumbs flour egg milk Italian seasonings, salt, pepper butter red wine or balsamic vinegar minced garlic Dipping sauce (fresh pesto or marinara) Bring a medium sauce pan to boil with salted water. Boil the tortellini for a few minutes to soften, but not fully cook. Drain and set aside (toss in a tiny bit of olive oil if you are worried about them sticking together). In a saute pan, melt some butter. Add minced garlic and grape tomatoes. Allow the tomatoes to begin to sweat and blacken, then add some dashes of the vinegar and seasonings to taste. The tomatoes should begin to soften and have blackened skin on at least a couple sides. Roll the pan to move them around rather than stirring with a spatula, as the tomato skin becomes very fragile. Set aside when done. Place seasoned flour in one of three bowls. Lightly beat egg and milk together in the second. Place seasoned breadcrumbs in the third. Heat your wok or fryer with approximately 1 inch of peanut oil to around 375 degrees. Once the oil is hot, roll several of the tortellini in the flour, dip in the liquid, then bread before placing into the fry oil. When browned, remove each batch from the oil and place on a plate with 2 or 3 paper towels on it to collect the excess oil. Repeat until all tortellini are fried. Stick a toothpick through each tortellini, centering the tortellini on each. Wrap a fresh basil leaf around each small mozzarella ball, then stick on one end of each toothpick. At the other end, attach one of the braised tomatoes to each. Serve with a dipping sauce like fresh marinara or pesto. If preparing ahead of time, all steps except the combination can be done the day before. The tomato and cheese should be stored separate from the noodle to prevent the crispy noodle from softening. Store the noodle with a wad of paper towels to control moisture, then toast in the oven for a few minutes just to warm.

The following three dishes are contributed by Top Chef party hosts Pesto stuffed tomatoes.
I don't eat seafood so I didn't actually try these next two. I'm not 100% sure what is in them either This one is a salmon and caviar dish and this is a bacon wrapped scallop




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