Foodie Find: Blue Grotto Takeout

Blue Grotto Chef's Antipasti Platter 

There are times you just don't feel like cooking. Or eating out. Delivery is really not an option in Kansas City unless you want pizza or Chinese, so the last resort is often takeout. The first time we tried Blue Grotto, which is located in Brookside, we actually did eat in the restaurant. We had a Groupon-type coupon and went there straight after work one evening, so we were able to take advantage of the happy hour specials as well. Everything we had was fabulous, from the wine to the pizza, but what we enjoyed the most was the Antipasti Platter.

Like the description says, the Antipasti Platter is Chef's choice so the items included vary from time to time but we've never been disappointed. It always includes various meats, cheeses and veggies such as marinated mushrooms or asparagus, as well as flatbread and baguette slices. This time around, it included prosciutto, salami, cured olives, marinated mushrooms, and Gorgonzola and asiago cheeses. The amount of food you get for $17 is astounding. I mean, you could barely get that much prosciutto at the grocery store for $17 alone.

Next time you don't feel like cooking, stop by and pick up the Antipasti Platter for yourself. You seriously can't go wrong.

Cumin & Chili Shrimp with Roasted Corn & Poblano Polenta

I love everything about cumin. The nutty, warm flavor it brings to each dish heightens the taste of every bite. The hubs tends to think that I add too much cumin when cooking sometimes but I just can't help myself.

When I came across this post from Elly Says Opa, I knew that it would become a favorite in our house. We really like trying new things with shrimp since it is healthy and so easy to prepare; and since discovering that polenta is really easy to make, we've been trying various versions ever since. The Mexican twist on the dish is fun and this would be a great meal to make the next time you have company over.

Cumin and Chili Shrimp with Roasted Corn and Poblano Polenta

from Elly Says Opa

For the shrimp:

Olive oil

1 lb. raw shrimp, peeled and deveined

1 T cumin

1/2 T chili powder

1/2 T ancho chili powder

Heat olive oil in a skillet over medium heat. Toss shrimp with cumin and both chili powders in large bowl. Add to skillet and saute for 2-3 minutes, or until shrimp is transparent and cooked through. Serve over polenta.

For the polenta:

1 poblano pepper

3/4 cup roasted corn

2 tsp. butter
1 clove garlic, minced
1-2/3 to 2 cups chicken broth (depending on how thick you want the polenta)
1/4 tsp. paprika
1/2 cup yellow cornmeal
1/4 cup Monterrey jack cheese
Salt and pepper

Over a gas burner or under your broiler, char the poblano on all sides, until the skin is blistery and black. Put in a bowl and cover with plastic wrap. Once cooled, peel and dice.

Heat the butter in a small saucepan over medium heat Add the garlic and stir until just fragrant. Stir in the chicken broth, paprika, and salt and pepper to taste; bring to a boil. Slowly whisk in the polenta – it will absorb the liquid almost immediately. Add the diced poblano and corn. Reduce the heat to low and continue to simmer, stirring frequently, until cooked, about 10-15 minutes.

Off the heat, stir in the cheese and reseason if necessary.

Serves 2

Menu Plan: Week of September 25th

How is it already Tuesday? We were out of town this past weekend, celebrating my mother-in-laws birthday, and with the craziness being busy and gone, I'm just now getting around to posting this. We were completely lazy on Sunday and then got carryout last night, so I better step it up for the rest of the week so that I have something to share with you all! The weather is just beautiful in our area, so we'll be spending more time outside and the hubs has an itch to grill...


Sunday: Cheese, bread and Spanish meats (chorizo and jamon)
Monday: Takeout
Tuesday: Lake chicken and grilled corn on the cob
Wednesday: Shrimp Pad Thai
Thursday: PF Changs for Happy Hour
Friday: Lamb Chops with Red Onion, Grape Tomatoes and Feta
Saturday: Grilled chicken and veggie skewers

Restaurant Review: BRGR Kitchen+Bar

Gourmet burgers are all the rage right now. Burger places have popped up all over Kansas City in the past year, from locally owned joints to the corporate-owned chain versions. We've tried quite a few, but hands down our favorite place to go is BRGR Kitchen+Bar. BRGR has a wide array of burgers and sides. From traditional to adventurous, you really can't go wrong. They also make their own ketchup and mustard, which makes it even more unique.

S&P Burger

 This time around, I tried the S&P which is more on the traditional side. For me, a true test of a restaurant is if they can get the simple things right. The S&P has lettuce, tomatoes, with your choice of cheese on a kaiser bun. I had mine medium-rare with cheddar cheese. The burger was perfectly juicy and filling, I could actually only eat half.

Juicy Lucy

The hubs decided on the Juicy Lucy, which is actually stuffed with American cheese. The flavors of worcestershire really came through in each bite and was a great compliment to the cheese.

The Combo

For our sides, we went with the sweet potato fries, onion straws and truffle tots. All three were fantastic, but our favorite were the onion straws. They were cut so thin, seasoned well and perfectly crisp. I prefer my fries to be a bit more crispy than the sweet potato version that we had, but they were still pretty good. As far as the truffle tots go, they were crisp and delicious. We would order them again for sure.

BRGR is a great restaurant, with wonderful atmosphere and delicious food. If you're ever craving a burger, I would recommend giving it a try!

Red Pepper & Corn Risotto with Seared Scallops

Risotto is something that takes time. And love. And more time. It's not something that can be rushed and should more than likely be made on a weekend night while sipping a glass of wine. Or two. Or three.

The hubs has gotten to the point that his risotto is pretty much perfect. Its taken lots of practice (and more nagging from me than he would like because it does take so long to make), but the end result is so worth it. It's definitely possible that the first time you try cooking risotto, it could be an utter failure. I encourage you not to give up. Risotto is a dish that warms the soul and its worth all of the time and effort that goes into it.

For this version, we made a red pepper and corn risotto served with seared sea scallops. The recipe below is for a larger group, but can be scaled down to accommodate a smaller crowd; however I recommend making the risotto as is because you just can't go wrong with leftovers.

Red Pepper and Corn Risotto

1 cup diced red pepper
1 cup corn, removed from ear
8 cups chicken stock
Bouquet garni (Rosemary, thyme and bay leaf in cheesecloth)
1 medium shallot, minced
2 cloves garlic, minced
1 T butter
1 1/2 cups arborio rice
1 cup dry white wine (We use chardonnay)
3/4 cup Parmesan cheese
1 T fresh basil chiffonade

In medium skillet over medium heat, add olive oil, red pepper and corn until cooked through. Remove from heat and set aside. 

Add chicken stock and bouquet garni to a large saucepan and heat over medium heat until simmering. In a separate large saute pan over medium heat, add olive oil, butter and shallots. Cook shallots until soft, for 5 minutes, then add garlic, stirring frequently. Add arborio rice to shallot and garlic mixture and continuously stir until rice is toasted, about 5 minutes. Add white wine and stir as wine is absorbed into rice. Add one ladle of stock at a time, while continuously stirring. Continue to add ladles of stock every 5 minutes or until rice is fully cooked. Add red peppers, corn, and Parmesan stirring to combine. Season to taste with salt and pepper.

Add to plate and sprinkle basil on top of risotto. Serve alongside scallops.

 

Seared Scallops

18 large sea scallops

Extra virgin olive oil

Kosher salt
Fresh cracked pepper

Start by rinsing scallops under warm water. Pat completely dry. Season each scallop liberally with salt and pepper. Add olive oil to a cast iron skillet over high heat. Once pan is to temperature, add scallops and sear each side for 1-2 minutes. Remove from heat and serve with risotto.

Serves 6