Thursday, February 12, 2009
(Dirty Dancing photos by David Scheimann, with Amanda Leigh Cobb as “Baby,” Josef Brown as Johnny, and Britta Lazenga as Penny.)
Last night the Kitchen Genius and I went to went to Boston to see “Dirty Dancing – The Classic Story on Stage” presented by Broadway Across America - Boston at the Opera House. We had great seats thanks to my lovely editors at the Cape Cod Times and the wonderful publicists at the Opera House.
The show was simply amazing! The special effects were eye popping and the dancing was beyond incredible. Can you imagine being able to do this?
Yeah, me neither. But it sure was fun to watch. If you’re anywhere near the Boston area, I can’t recommend this show highly enough. Get your tickets as soon as possible, because they’re selling out quickly and the show is only here until April 12.
Unfortunately those great seats came with a price. I had to write a review when I got home at 11:45. Not that I minded, because the show had me so energized I was no where near ready for sleep, even after and hour and a half ride home.
Before the show, we had dinner at a little place around the corner from the theater called Max & Dylans Kitchen Bar. Cool name for a cool place. Their whole menu sounded so tasty, I wanted to order one of everything.
That doesn’t happen very often for me. Usually I can narrow my choices pretty quickly. But this place had fun stuff like homemade potato chips with crumbled bacon and warm Roquefort cheese, filet mignon sliders, grilled pear salad, and a whole line of spiffed up mac and cheese dishes with additions like Buffalo chicken, lobster, and prosciutto.
They also had a bunch of really yummy sounding sandwiches and flatbreads with nifty toppings. Since we were in a hurry, we kept our order simple and had the seared duck flatbread with caramelized onions, orange cranberry compote and gouda and the beef tenderloin flatbread with mashed potatoes, frizzled leeks and truffle oil.
Total YUM! And the quick service allowed us to make it to the theater a half an hour early. (If I had known it would be so quick, I would have ordered more food - next time...)
My late night last night made me a wee bit tired tonight, and I wasn’t in the mood to make a big dinner. Then I remembered the great sandwiches on the menu at Max & Dylan’s and decided to come up with my own cool combination.
I bought some ciabatta rolls and a store roasted chicken at Shaw’s and then added pesto, wilted spinach, sautéed onions and mushrooms, roasted red peppers and a slice of provolone.
These were a huge hit with the family. We served them with homemade white sweet potato oven baked fries.
If you haven't already done so, hop on down to my Cape Cod Goodie Bag Giveaway and register. The drawing is February 14.
“Hungry Eyes” Chicken Sandwiches
6 Ciabatta rolls
1 whole roasted chicken, meat removed from bones and sliced
1 ? ounce bag of baby spinach
1 medium onion, sliced
1 cup sliced mushrooms
2 red peppers, or one jar of roasted red peppers
6 tablespoons pesto
6 slices provolone cheese
To save this step you can use a jar of pre-roasted red peppers. Or - Cut red peppers into quarters, cut off stem and remove seeds. Drizzle with olive oil and place on foil lined pan, skin side up. Put peppers under the broiler for five minutes until skin is charred. Immediately place peppers in a Ziplock bag and seal. Set aside.
Put a drizzle of olive oil in a skillet. Sauté onions over medium high heat for three minutes, stirring constantly. Add mushrooms and continue to cook until both onions and mushrooms are lightly browned and tender, about 4 – 5 minutes. Place in a bowl and set aside.
Using the same already heated pan, sauté the spinach, adding two tablespoons water to steam it slightly for about 3 minutes, or until just wilted. Take pan off burner.
Remove meat from chicken and slice. Peel skins off roasted peppers and slice.
Slice ciabatta rolls in half and place them on a cookie sheet. Toast in a 400 degree preheated oven for five minutes. Spread each roll with a tablespoon of pesto. Layer each open faced roll with chicken, spinach, onions, mushrooms and red peppers. Top with a slice of cheese. Place sandwiches back in oven for about five minutes longer, until cheese is melted.
For a printable recipe click here