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Mr. Sandman Stays for Supper, The Menu

*photo: Myself and Mr. Sands at Southern Decadence in New Orleans 2013

Having recently purchased a new dining set I couldn’t resist the chance to break it on a recent stormy night in the Big Easy. Al Fresco being out of the question we enjoyed the china, the new table and this exquisite menu I threw together. My dear friend Mr. Sands is jewish, so infusing bacon and its drippings into the meal at every possible turn was my secret amusement. No, he is not kosher and he adored everything even devouring seconds pleasing me to no end. I cannot say enough good things about these fondant potatoes except that they are completely worth the time. Bacon wrapped anything is winning, hands down. The pots of creme for the finale will be sure to please almost anyone, but I love to have an alternative for my non-chocolate lovers. A simple Lemon Buttermilk Cake is a light and generally palatable alternative.


Mr. Sandman Stays For Supper

pre-supper Pink Vodka Punch

appetizers: pears wrapped with cream cheese in prosciutto

                       bacon cheese bites

supper: bacon wrapped pork loin

               garlic fondant potatoes

               baby kale salad with homemade croutons & purple potatoes

               buttermilk biscuits & homemade butter

dessert: salted chocolate caramel pots of creme

               lemon buttermilk cake



Pink Vodka Punch   *makes 8 drinks

2 c. vodka

1/2 c. orange liquor

12 oz frozen lemonade concentrate (pink)

1 c. sugar

1/4 c. lemon-lime soda

lemons & lime for garnish


Bacon Cheese Bites *yields 6-8

14 oz biscuit dough, refrigerated

8 oz cream cheese

8 oz cooked & crumbled bacon

1/4 c. chopped green onion

1/4 c. parmesan cheese (shredded)

1/4 c. cheddar cheese (shredded)

1 tsp garlic salt

roll out the biscuit dough and cut into circles, fill each with a bit of the combined mixture from above and pinch it shut, feel free to add cheese to the tops before baking, bake on a greased cookie sheet for 10-15 minutes at 350 degrees.


Bacon-Wrapped Pork Loin

Ridiculously easy, just wrap the loin in bacon and place in a greased baking dish at 350 degrees until cooked thoroughly – usually around 45 min. depending on your oven.

Garlic Fondant Potatoes

4-6 medium russet potatoes

6 tbsp butter

2 tbsp olive oil

3-5 cloves garlic, sliced

fresh thyme

1 1/2 c. chicken stock

grated parmesan cheese for dusting

After peeling and slicing the potatoes into thin rounds you will want to brown them on both sides with the garlic and thyme in a skillet seasoning them with salt and pepper. In a 400 degree oven you will carefully stack the crispy rounds into piles (about 6) and then pour the chicken stock into the pan until the potatoes are half submerged.  Add some butter and thyme before putting them in the oven for about 45 minutes and you are done. Dusting them with parmesan cheese while plating is lagniappe.


Baby Kale salad with blue cheese & homemade croutons

1 small baguette torn into bite sized pieces and baked at 400 degrees for 5-8 minutes

baby kale, walnuts and blue cheese to taste, dices granny smith apple toss with croutons and season with salt and pepper for a dressing I simply mix sour cream, olive oil, cider vinegar and salt and pepper to taste – be warned this salad is addictively delicious!


Buttermilk Biscuits ( please see Screaming, Screwing and Baking The Best Biscuits EVAH


Salted Chocolate Caramel Pots of Creme

2 oz  butter

11 oz  milk chocolate

300 ml heavy cream

2 tablespoons per dish of melted caramel on the bottom

sea salt for dusting on top

melt the butter and chocolate, gradually add the cream until smooth and pour over the caramel in the dishes then top with a sprinkle of salt, refrigerate for at least 4 hours


Lemon Buttermilk Cake

1 c. butter

1 3/4 c. sugar

2 2/3 c. flour

1/2 tsp baking soda

1/4 tsp salt

1 1/4 c buttermilk

1 tbsp lemon zest

5 tbs lemon juice

4 eggs

3/4 c. confectioners sugar

combine ingredients and bake at 350 degrees,  in a small bowl mix the confectioners sugar with the 1 tbs lemon juice and a bit of water to create the glaze for the top of the cake


This entry was posted in: Menus


Artist, writer, adventurer and a painfully altruistic loving human.

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