Hey, y'all! It's no secret that food is a huge part of the cruising experience. The kitchen is up and running 24 hours a day cranking out everything from pizza to escargot. Typically, we eat breakfast and dinner in the main dining room and enjoy a casual lunch on the Lido deck. For the first time ever, I actually had dinner on the lido deck a couple of nights on this cruise and it was just a delicious as the food in the dining room.
This cruise, on the Carnival Legend, featured a much different menu than ones I have seen in the past. I'm not 100% sure, but I would have to say that the fact we were in Alaska had a lot to do with it. I love that Carnival's chefs are having fun in the kitchen playing around with some pretty fun dessert ideas! You'll see what I mean below ;)
Roasted Pumpkin Soup- This is something I order on every cruise. I love how the saltiness of the chicken stock and the sweetness of the pumpkin play together on my tongue. I got the low down on how to make this rich, flavorful soup from a friend that works for Carnival. I'll be sharing it with y'all this October!
Baby Spinach Salad with Blue Cheese- I love a good spinach and blue cheese salad and this little gem hit the spot!
Tart with Braised Kale and Blackened Pork Tenderloin- This is one of Carnival's newer dishes and I am 100% in love with it! My mom and I tried to figure out the recipes and I think we're on the verge of being able to recreate this delightful dish.
Smoked Chicken Quesadilla with guacamole, cilantro and a fresh salsa- This appetizer isn't anything fancy but I always tend to order it when I'm at sea. The chicken and flavored black beans are a great combination. This is one of my favorite appetizers.
Chicken Tenders Marinated in Sweet Chili Relish- This is another appetizer I tend to order each cruise. The rice noodles and little baby tenders are just enough to satisfy my craving for thai chili sauce (one of my favs). I make a dish similar to this at home... I think mine might be better ;)
Believe it or not, we actually don't eat a lot of beef at home. I'm more of a white meat kind of girl...until it's vacation time! When I'm on island time, all bets are off and I'm all about the beef, and apparently broccoli, since I ordered both almost every night.
Braised Short Ribs , Mashed Potatoes and Green Beans with a Side of Broccoli and Bonus Mashed Potatoes- This is one of my cruise favorites! The meat is always super tender, the sauce is crazy good and the mashed potatoes are on point!
Flat Iron Steak, Mashed Potatoes and Green Beans- This is one of my favorite cuts of meat, and is considered by many to be one of the best cuts of beef.
Prime Rib served with a Baked Potato and Onion Rings- Nothing fancy here just plain ole ,classic prime rib. I have to be honest... I order this for the onion rings ;)
Honey Glazed Pork with Steamed Asparagus and a Cinnamon Carrot Puree- This is one of my favorite non-beef entrees on the ship. I'm a huge fan of sweet glazes on pork and this one hits the nail on the head. And the carrot puree? Amazeballs!
In all honesty, I don't have much of a sweet tooth. By the time dessert rolls around, I've usually stuffed myself with enough broccoli and beef that I pass on dessert. If I do order anything, it's a fruit and cheese plate so that I look super sophisticated.
... that being said... when I saw this bad boy on the menu I had to try it, simply because it sounded different.
"What's that?" you might ask. It's a freakin' Buttered Popcorn Pot de Creme with Blueberry Marmalade that's what it is! So how was it? Well, it was different. The flavors were playful and super fun. The Pot de Creme was yummy and the buttered popcorn added a salty/sweet combination. I prefered it with the marmalade on it whereas others at the table didn't care for it with the marmalade. I mean... it's no Grand Mariner Souffle but it was pretty decent.
So there you have it! A little taste of what Carnival's American Table Menu has to offer. I can't wait to see what the chefs are working on next! I'll report back when I get back from the Western Caribbean next Spring!