• Farm raised salmon roasted with garlic, topped with a spicy red pepper mustard, and served with mushrooms, onions, and cactus.
  • Prepping for dinner already. On the menu...roasted quail, beet and potato mashed potatoes, and I've got to do something with these baby egg plants. Oh and red squash pumpkin pie. Love thanksgiving.
  • Red velvet chocolate cup cake for dessert. Not mine but super good.
  • Peanut butter mud pie.
  • Deep fried pork chop over palenta w/spinach.
  • Chicken paella on a Thursday night. Juicy and delicious.
  • All in a day's work. Halloween is officially a success.
  • Sautéed tofu, grape tomatoes from the garden, and cheese over a roasted red pepper and served with peanut butter rice. Been a while since I've cooked and feels good.
  • Portobello mushroom ravioli topped with eggplant in a sweet chili sauce. Love the farmer's market.
  • Roasted pork with crispy skin and fork tender. Ecuadorian style. Delish.
  • Brunch. Left over frittata w/rib meat, veggies, fresh mozzarella, and basil.
  • Fresh fig with honey, fresh mint, and mango cheese. So good.
  • Zucchini from the garden. Nick and Abby's garden that this. I shall make good use this.
  • Serious fire fighters.
  • 3 Floyd's Ragnarok. A beautiful dark beer exclusive to 3 Floyd's brewery.
  • Julie's famous cheese cake with berries. Yum.
  • Pork ready for steaming. Damn I'm hungry.
  • Grilled pork. Getting ready for the big party.
  • Chilaquiles w/portabelo mushroom, green beans, pearl onions, and tostadas.
  • Bell's. Michigan for beer.
  • Clara's bday dinner: Mole Enchiladas (with white chocolate) w/chicken. Her favorite dish from me. Love you honey. Happy bday.
  • After dinner treat. Three Floyds baby.
  • Tomato, feta, basil, and truffle salad for the block party.
  • Baby garlic and green squash from the farmers cooked into a nice summer soup.
  • Dessert: sautéed bananas with Tahitian vanilla ice cream and candied macadamia nuts.
  • Dessert: sautéed bananas with tahitian vanilla ice cream and candied macadamia nuts.
  • Main course: grilled wild boar over grilled pineapple and veggies.
  • Third course: fois gras in coconut sauce over quinoa. .
  • Second course: lobster, clam, and mako shark ceviche.
  • First course: mango/avocado salad.
  • Amuse-bouche: tropical fruit shot.
  • New local Spanish beer. And so the first big dinner event at foodjoy begins.
  • Chucked clam for ceviche. Tough little to open.
  • Homemade vanilla ice cream. Nice and cold!
  • Fried ahi tuna over coconut rice, saracha aioli and toped with a balsamic reduction.
  • Prepping for tonight's dinner: Pork empanadas, goat cheese and spinach salad, and seared ahi tuna over coconut rice.
  • Grill-steamed pork in banana leaves from yesterday. Super good.
  • Hello summer. Meet grilled pork.
  • Too nice to cook inside. Breakfast is ready.
  • Beer can chicken with veggies.
  • Italian and Asian fusion. Spagetti and grilled veggies with teriaki and soy puffs. Oh...and bacon.
  • Brunch: cinnamon rolls stuffed with grass-fed beef sausage.
  • Bell's Porter. One of the best Porter's in the country.
  • Yeah. Enjoying a nice cold ice treat after a hot day of itty-bitty bball.
  • Tacos for cinco.
  • Rustic pasta soup with pearl onions, roasted red peppers, and parsley.
  • Mushroom tacos w/homemade corn tortillas.
  • Making tortillas for dinner.
  • Final product. Grill-roasted leg of lamb with homemade yogurt sauce and red sauce w/couscous, rice, and mozzarella and tomato salad.
  • Madugrada Obscura Dark Dawn Stout. NOT Good. Yikes.
  • Half Acre Baume Hopped Rye Stout. Really good.
  • Grilled leg of lamb for a nice sear. Ready for roasting.
  • Julian's Easter cake w/candies and sprinkles.
  • Legs of lamb. Prepped for tomorrow's Easter feast.
  • Julian coloring Easter eggs.
  • Tuscan roast chicken over sautéed veggies.
  • Home-made lamb sausage with raspberry marmalade from Saturday.

Jaime's House: Foodjoy

4121 W Grace

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