Bruschetta Much?

An arugula, tenderloin, gorganzola-focaccia feast.

Brushetta

My version of Brio Tuscan Grille’s  http://www.brioitalian.com 

 Sliced Steak Bruschetta  Arugula/Tenderloin/Gorganzola cheese on focaccia bread.

Anything with gorgonzola cheese has my full attention and devotion. Add tenderloin and Italian bread, I turn to mush!

The arugula is lightly dressed in a balsamic vinaigrette. The bed of greens holds the the tenderloin and gorgonzola with a modest amount of parmigiano reggiano tossed in for just the right combination of bite size  tang and meat flavor.

Earlier this year, I tasted this dish for the first time at Brio Tuscan Grille Restaurant. a trendy, casual-fun eatery at the exclusive Promenade Shopping Center in Marlton, New Jersey, while on a shopping tryst with a good friend.

She was kind enough to treat me and I was excited to try something I had not tasted before with all my favorite flavors. It turned out to be a win situation for me!

Itching to imitate the dish and even claim it for my own, I added chopped bits of sundried tomatoes for color and in my opinion, it jump kicked the flavor up a notch! The dish made its debut as a party appetizer served to good friends and a lovely evening was had by all!

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Eggplant Timbale

eggplant timbale italiancitygirl

Yes! It is as delicious and intriguing as it looks!

Not a big fan of the infamous eggplant parmigiana as my Italian family and friends claim. So when I spotted this eggplant appetizer on the menu of the Dogtooth Bar and Grill, one steamy, summer night,in Wildwood, New Jersey,  the timbale tower peaked my interest.

Before you cast me as an imposter Italian, let me explain: while I enjoy the cheese and fried/baked eggplant, I don’t care so much for the red sauce the  eggplant parmigiana usually swims in. (I said it, but I will deny this statement to my nonna…or any nonna for that matter)

The romantic in me always knew there was a soulmate out there, with exactly the same taste! Could someone else have developed an affinity for fried eggplant and cheese sans all the red stuff? I am in love with eggplant, all over again!

The eggplant timbale is my new way of eating this all too familiar and (maybe somewhat over done) nightshade vegetable. http://www.livestrong.com/article/367949-list-of-nightshade-vegetables-fruits/

This dish from the appetizer section of the Dogtooth’s menu is served stacked on a bed of arugula with a balsamic vinegar reduction oozing down the sides to complement the greens. Sandwiched in between the eggplant is a slice of buffalo mozzarella and a brush stroke of tomato marinara to adhere each layer.

The Dogtooth itself is a funspot for the shore crowd with its medley of craft beers and mixed concoctions to quench your thirst as well as some interesting bar and grill food to satisfy the munchies for lunch and dinner. Host to different summer bands and activities such as Karaoke and other musical games, it is as entertaining as it will be satisfying!

I consented to eating there with friends, because I liked the name (big time dog lover-here) but have since returned for the always-friendly service and good food.

Don’t take my word for it! Check out their website for more information:
http://www.dogtoothbar.com/<

Bruschetta Much?

An arugula, tenderloin, gorganzola-focaccia feast.

Brushetta

My version of Brio Tuscan Grille’s http://www.brioitalian.com  Sliced Steak Bruschetta Arugula/Tenderloin/Gorganzola cheese on focaccia bread.

Anything with gorgonzola cheese has my full attention and devotion. Add tenderloin and Italian bread, I turn to mush!

The arugula is lightly dressed in a balsamic vinaigrette. The bed of greens holds the the tenderloin and gorgonzola with a modest amount of parmigiano reggiano tossed in for just the right combination of tangy, cheesy meaty goodness.

Earlier this year, I tasted this dish for the first time at Brio Tuscan Grille Restaurant. a trendy, casual-fun eatery at the exclusive Promenade Shopping Center in Marlton, New Jersey, while on a shopping tryst with a good friend.

She was kind enough to treat me and I was excited to try something I had not tasted before with all my favorite flavors. It turned out to be a win situation for me!

Itching to imitate the dish and even claim it for my own, I added chopped bits of sundried tomatoes for color and in my opinion, it jump kicked the flavor up a notch! The dish made its debut as a party appetizer served to good friends and a lovely evening was had by all!