meat parade

Buffet?

I know, they can be kinda sketch… but done right and you have a superb gluttonous meal that stands in the upper echelon of  all-you-can-eat restaurants. Take for example: Chima Brazilian Steakhouse.

We were introduced to this protein smorgasbord by a very awesome girl from… Brazil. We had a birthday to celebrate so off to Fort Lauderdale we hoofed and once we nestled our starving butts into the dining room, a pristine salad bar awaited. Just LOOK at that presentation:


The creamy vegetable soup was like butta and a favorite at the table:

No menu, just EAT. That is so my kind of place. After salads, soups and cheeses, we hesitantly flipped our laminated medallions and the meat parade began. It literally did not stop. The gauchos were floating among us like piranhas. The rodizio (meats) included: leg of lamb, flank steak, filet mignon, chicken, pork ribs, top sirloin and MORE! Pick your doneness and they slice up as much or as little as you prefer.


Dessert. Duh. Yes, that is strawberry syrup… I know. But, I strategically forked around it.

And who goes to a restaurant on their birthday and doesn’t get a loud serenade in front of the whole place? Nobody. And a Brazilian one!? I wouldn’t go so far as to say he was the happiest camper about this shenanigan but… tough. Happy Birthday! 🙂

And we all staggered out of there with 9 month food babies. I’m swearing off meats for at least 48 hours..
Thanks for dragging us to the Fort and letting the Stephenson’s eat their first Brazilian Steakhouse meal(s).


(Oh, and then Shayne dazzled us with his flaming head trick.)

enjoy your meals…

C

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apples to apples

Really, have I mentioned I love fall?

Well, the 1st anniversary of cmyfood has come and gone… but I made some yummy apple cranberry tarts for friends who had us over for dinner. Dinner parties! Nice people who want to cook yummy food for us?! Mind-blower.

I literally took over their kitchen last week (going so far as to bring my own pan and every ingredient I needed, along with all my mise en place :)) and made cider-glazed chicken for them. Their retort? They insisted it was their turn to take back their surrendered kitchen and serve up the meal this past Sunday. Chicken cordon bleu….. yes, please.

So, for that I made these:


Little did I know (or have the decency to ask) dessert had already been made. Brownies. My fave! And some chocolate-covered strawberries….. but we all know how I feel about those. And they didn’t even know how I felt about those until that evening, minutes before dinner was served. Good timing I’d say – better late than never.

It’s holiday season…and that means for us in SoFlo: reckless driving snow birds, taunting snowy Campbell’s commercials and crisp warm weather. Ah….

enjoy your meals!
C