My guests were in culinary heaven with both. I cooked them right along with the bacon. I blanched the Brussels sprouts before putting them on the skewer with bacon and poured the glaze over them. I also used the Bourbon Maple Glaze to skewer bacon and Brussels sprouts. It will happily swim in a sea of maple-bourbon gooey goodness. I made today’s recipe with the thickest cut of bacon I could find at the store. Today’s Recipe: Maple Glazed Slab-Cut Bacon The Walnut Turtle Pie with house-made caramel, walnuts, and chocolate, all baked in a chocolate pie crust, was the perfect sweet ending to our evening. My husband and I both ordered the dry aged prime ribeye steak – USDA Prime and Certified Angus beef – aged a minimum of 21 days which was cooked to my idea of perfection, medium rare. I could have eaten the whole serving but remembered it was polite to share. Oh Flemings, you understand bacon so well.įleming’s signature potatoes, their house specialty, are laden with cream, jalapeños, and cheddar cheese. (See below)įor dinner, I ordered the beautifully plated NEW WEDGE salad complete with slab-cut bacon, blistered tomatoes, crumbled gorgonzola, pickled red onion, toasted pepitas, and topped with a Danish blue cheese dressing salad. Sorry everyone who didn’t get to sample this delicious treat.) I am so excited that Fleming’s graciously shared this mind-blowing recipe for us. (I believe my husband ate the majority of them. They were smoky, sweet and richly packed with bacon-y flavor. While we were enjoying our Round Pond Napa Valley Kith & Kin Cabernet from the Big & Bold category, one of our the appetizers was chunks of Maple Glazed Slab-Cut Bacon with pickled red onion. There was something for everyone, with a wide selection of styles and price range, all organized into fun (and non-intimidating) categories:įor guests who aren’t sure which wine to order, Fleming’s has a custom iPad app that is intuitively designed to find the right wine to match your mood or your meal. ![]() It was a perfect start to our evening, followed by samples from the 100 wines by the glass. It is a fruity, yet serious gin-based cocktail, that is sprayed with rose water and topped with a caramelized orange and mini rose. ![]() The food was well crafted and absolutely delicious, and that staff! Oh, that staff! They were so attentive, friendly and well informed.Įach Fleming’s has a signature drink and in Pasadena, it is appropriately called the Pasadena Rose created by The Spirits in Motion, and Phil Willis. But, the Pasadena Fleming’s changed my mind. I am usually not a fan of chain restaurants so I went with some trepidation. It features two outdoor patios, an open floor plan, main dining room, a spacious bar and customizable private dining rooms that can be combined to form space for large private events.
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