rubrrick Posted October 31, 2010 #26 Share Posted October 31, 2010 And another vote for the escargot!! Absoutly love it, it's some of the best, when made properly!;) Rick Link to comment Share on other sites More sharing options...
sjcruiser Posted October 31, 2010 #27 Share Posted October 31, 2010 "Our favorite is the escargot. We always ask for extra bread to sop up all that garlic butter. Yum." I can't second or third to the agreement of the Escargot, so I'll just "ditto" to them in agreement. Link to comment Share on other sites More sharing options...
Host Faith Posted October 31, 2010 #28 Share Posted October 31, 2010 I love the chicken tortilla soup (served the first night of the cruise) and the caesar salad! Link to comment Share on other sites More sharing options...
EmpressofPurple Posted October 31, 2010 #29 Share Posted October 31, 2010 Mmm escargots... love when I asked the maitre' d why they don't serve them in the shells with the little tweezer-type shell holders and a pick to remove the snail (that's what I remember from my first cruise years ago)... he laughed and said too many cruisers lost their grip and flipped them across the dining room into other diner's laps!!! LOL Royal Caribbean handles all of their beef dishes very well, the weakness on Princess ships, where the beef often tastes liverish... and while I give Princess the higher vote for excellent seafood, on my recent cruises RCI has done quite well in that area, too (though I have to agree with the earlier poster that their lobster bisque is not divine). They have a number of very light appetizers which are delightful and don't fill you up before the meal (eg. fruit slices with a coulis, etc.) For dessert, I'm fond of the raspberry puddings which require an order of two... MM can you post that famous picture, please? : ) Best dessert: the SOUFFLES!!!! Ahhh.... love it when the waiter breaks the crust and pours in the topping... mmmm... Link to comment Share on other sites More sharing options...
Loralie Posted October 31, 2010 #30 Share Posted October 31, 2010 does anyone have pics of the onion tart? :-) Link to comment Share on other sites More sharing options...
ryano Posted October 31, 2010 #31 Share Posted October 31, 2010 I LOVE the strawberry soup and escargot! No entrees really jumped out at me. Everything i tried was decent though :) Link to comment Share on other sites More sharing options...
tinaparrotthead Posted October 31, 2010 #32 Share Posted October 31, 2010 Prime Rib and the old standard, shrimp cocktail. I AGREE, I don't have any "sweet" favorites....they are all so bland! Link to comment Share on other sites More sharing options...
BND Posted October 31, 2010 #33 Share Posted October 31, 2010 does anyone have pics of the onion tart? :-) I've seen it posted here but not sure where. It looks like quiche. Link to comment Share on other sites More sharing options...
mikeblum Posted October 31, 2010 #34 Share Posted October 31, 2010 purchased the cook book on board and made it at home...BUT NOT AS GOOD AS ON BOARD IN THE MAIN DINING ROOM...can't wait til march to have a couple...also the fruit soup's are the bombh...my family thinks i'm crazzzzy and i am but i love anything with fruit in it...my gout condition will probabaly prevent me from eating any beef this cruise...but i'll make the adjustment... Link to comment Share on other sites More sharing options...
CruiseLover15 Posted October 31, 2010 #35 Share Posted October 31, 2010 My favorite is the Vidalia Onion Tart. Link to comment Share on other sites More sharing options...
will work to cruise Posted October 31, 2010 #36 Share Posted October 31, 2010 I agree with Vidalia Onion Tart - the prime rib was fantastic Both favs of mine also. Link to comment Share on other sites More sharing options...
denamo Posted October 31, 2010 #37 Share Posted October 31, 2010 Knew automatically I would say the Vidalia Onion Tart! I agree that the appetizers are my favorite part of my meal onboard. I also like the potato leek soup available in the Windjammer on the first day. That is the first thing I head for. Link to comment Share on other sites More sharing options...
jackretired Posted October 31, 2010 #38 Share Posted October 31, 2010 purchased the cook book on board and made it at home...BUT NOT AS GOOD AS ON BOARD IN THE MAIN DINING ROOM...can't wait til march to have a couple...also the fruit soup's are the bombh...my family thinks i'm crazzzzy and i am but i love anything with fruit in it...my gout condition will probabaly prevent me from eating any beef this cruise...but i'll make the adjustment... I just finished a gout flair up. My doctor thinks it may have been beer. Are you on Uloric? Have you tried tart cherry extract pills from health food store or online? Link to comment Share on other sites More sharing options...
mikeblum Posted October 31, 2010 #39 Share Posted October 31, 2010 i'm not a big beer driner at all...buti dom it alot of cold cuts for lumnch and i waqs told that the preservative in this is full of uric acid...i have medication and tart cherry juice...but i have to tell ya Jack...those flair ups hurt like a bunavasich...the knuckle on my big left toe is like someone is hitting it was a freek'n jack hammer...i guess i'll have to bring the tart cherry juice with me in march on the liberty or try the pills...where did you get the pills Link to comment Share on other sites More sharing options...
DianeMMHH Posted October 31, 2010 #40 Share Posted October 31, 2010 Vidalia Onion Tart, cold soups, no sugar added desserts! And, Savory Bites!!! Link to comment Share on other sites More sharing options...
Sheffie Posted October 31, 2010 #41 Share Posted October 31, 2010 I loved the Vidalia Onion Tart. I could have made an entire meal off of that. This one gets my vote, too! YUMMY!! Link to comment Share on other sites More sharing options...
igot2cruz Posted October 31, 2010 #42 Share Posted October 31, 2010 I seem to remember a picture of the Vidalia Onion Tart which may have been posted by SueL quite a while ago. Link to comment Share on other sites More sharing options...
jackretired Posted October 31, 2010 #43 Share Posted October 31, 2010 i'm not a big beer driner at all...where did you get the pills I am not a big beer drinker. Doctor said I could have one beer every day or none at all. I am going with none. Pills from almost any health food store, GNC, or http://www.traversebayfarms.com/tartcherry.htm?ky=tart%20cherry%20pills&gclid=CPeP64KM_KQCFc9a7AodWy68hw Link to comment Share on other sites More sharing options...
kat144 Posted October 31, 2010 #44 Share Posted October 31, 2010 I was very surprised how good :Dthe Hot And Sour Shrimp Soup is, can't wait till January. Like the onion tart too. Keylime pie:D Link to comment Share on other sites More sharing options...
luvscruising2007 Posted October 31, 2010 #45 Share Posted October 31, 2010 I am going to mention something new. I really liked the Scallop Risotto. I always get the Vidalia Onion Tart. The best I had was on Explorer. Favorite entree is prime rib and lamb. None of the desserts are to write home about but the key lime pie is pretty good. Link to comment Share on other sites More sharing options...
gbcruise Posted October 31, 2010 #46 Share Posted October 31, 2010 Pork Medallions the first night! Yummy! We cant get shrimp cocktail the first night but you can every other night if you ask. Savory bites are a must as well. Have never tried the Vidalia Onion tart. Can someone post a pic and explain what all the ingredients are beside the onion. Link to comment Share on other sites More sharing options...
jackretired Posted October 31, 2010 #47 Share Posted October 31, 2010 " Gout, a painful form of arthritis, has long been associated with diet, particularly overindulgence in meat, seafood and alcohol. As a result, gout treatment used to include severe dietary restrictions, which made the gout diet hard to stick to. Fortunately, newer medications to treat gout have reduced the need for a strict gout diet. In many ways, the gout diet resembles the healthy eating plan recommended for most people. Besides helping you maintain a healthy weight and avoid several chronic diseases, this diet may contribute to better overall management of your gout." http://www.mayoclinic.com/health/AboutThisSite/AM00057 Link to comment Share on other sites More sharing options...
yahootelemundo Posted October 31, 2010 #48 Share Posted October 31, 2010 i wonder if royal caribbean is reading this thread so they can know what to charge additional $18 for entree LOL Link to comment Share on other sites More sharing options...
swcruise Posted October 31, 2010 #49 Share Posted October 31, 2010 Vidalia onion tart and love the escargots. Tks for the tip will ask for two portions next time. Lamb shank is good as well Link to comment Share on other sites More sharing options...
04denali Posted October 31, 2010 #50 Share Posted October 31, 2010 Royal Caribbean International Vidalia Onion Tart with Red Pepper Coulis Garnish October 2006 PIE 1 pie crust purchased or 1 cup all purpose flour ½ tsp. salt ¼ cup shortening at room temperature 3 Tablespoons water 3 Tablespoons extra virgin olive oil 1 cup julienned Vidalia onions (2-3 onions) 1 Tablespoon chopped thyme Salt and freshly ground pepper FILING ½ cup shredded Gruyere cheese 3 eggs 1/3 cup heavy cream 1 Tablespoon chopped parsley 1 Tablespoon chopped chives ½ tsp. ground nutmeg Salt and freshly ground pepper RED PEPPER COULIS 4 red bell peppers 1 Tablespoon extra virgin olive oil Salt and freshly ground pepper GARNISH 1 medium Vidalia onion 1/3 cup vegetable oil Fresh chervil Preheat oven to 350 degrees In a medium bowl, with a fork, lightly stir together flour and salt. With fork, cut shortening into flour until the mixture resembles crumbs. Sprinkle cold water one teaspoon at a time, mixing lightly with a fork after each addition, until pastry begins to hold together. With your hands, shape into a ball. Refrigerate for 30 minutes. On a lightly floured surface, roll pastry in 1/8 inch thick circle about 2 inches larger than pie mold. Roll pastry circle gently onto rolling pin. Transfer to pie mold and unroll. With a sharp knife, trim edges, pinch to form a high ridge and make a decorative edge by pressing with a fork. Prick pie crust with a fork to prevent puffing during baking. Refrigerate for ½ hour. Blind bake pie crust for 7 minutes, remove from oven and let cool. While pie crust is baking, warm olive oil in a small sauce pan over medium heat, and sauté onions until translucent, about 4 minutes. Add thyme and season with salt and pepper. Spread onions evenly in pie crust. Sprinkle with cheese. In a medium bowl, beat eggs lightly; add cream, fresh herbs and seasonings. Beat until well mixed. Pour mixture over cheese and onions. Bake for 40 minutes. For coulis, blanch peppers in boiling water. Cool in ice water, and remove skins. In a blender, puree the peppers and olive oil until smooth. Season with salt and pepper. For garnish, in a small skillet over high heat, warm oil and deep fry onion until golden brown (about 2 minutes). Serve slices of tart on warmed plates, top with fried onions and garnish with spoons of pepper coulis Link to comment Share on other sites More sharing options...
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