Baby it’s dry outside: Dehydrated Herbs

Herbs that is! Los Angeles is technically supposed to be a desert . None of the vegetation is natural here… We go through droughts. Herbs cost money. Buy them at the market for $1 and dehydrate or air dry. In supermarkets herbs such as rosemary can cost up to $5-$8. Let’s save a few bucks and dehydrate more… here’s what I have so far. More to come!

 

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Chili… for Brunch?

Bloody Mary and Mimosa can stop complaining! Bitches found a new way to enjoy egg… with chili??

I wanted to experiment with some tomato guts I got from juicing some market tomatoes at work. I discovered something much more rich than I expected. Stick a sunny side egg on top and you got a delicious brunch entree easily served and prepared 🙂

Prepare to take a earthy sweet chili, eloquently combatting the egg yolk into a a rich marriage of ever lasting satisfaction. NOMNOM

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Ingredients

1 qt tomato pulp, juice guts or 2 cup tomato paste
1 egg
2-3 cups prepared dark or french roast coffee
1 1/2 brown sugar
1 ½ cups merlot
1 16 oz can vegetable broth or stock
1/2 cup vegetable oil
1 teaspoon liquid smoke
1 bunch chopped flat leaf parsley
1 cup chopped red onions
1 cup chopped leeks
1 cup chopped celery
1 cup diced carrot
1 thinly sliced Serrano pepper (with seeds)
2 tablespoon chopped garlic
2 bay leaves
4 tablespoon chili powder
4 table spoon cumin
3 tablespoon spanish smoked paprika
1 tablespoon sage
Salt and black pepper

Directions

Before prepping anything else, mix tomato, brown sugar, prepared coffee, chopped parsley, chili powder and liquid smoke in a small pot and bring to a boil. Stir, allow to cool and set in fridge for at least one hour. ( I did it four hours)

Sautee until slightly sweating vegetables with oil and remaining spices in same pot chili will simmer in. A slight caramelization will appear. Then use merlot to relieve season from pan bottom.

Add vegetabe broth and marinating liquid. Sitr and bring mixture to boil. Allow to simmer for a few hours until liquid looks like chili. Fry egg sunny side up and you have your first ever brunch chili!!

Grocery store BBQ sauce… Psssssshhhhh!!

OK ladies and gents as the fourth is approaching. Almost everyone is planning on grilling something delicious (so they think). If you are using a standard sauce from the grocery store… odds are you are simply eating textured brown sugar and ketchup, LAME, and on independence day, RUDE!!

Since most of us have made our purchases, I have concocted a rather tasty remix to your store-bought blandness. Shallot orange BBQ with a mustard and tea finish MMMM

Time: 30-45 min

Difficulty: Med

Ingredients

  • One bottle of store brand sauce (bland, no added flavoring)
  • 1 Tbs butter
  • 1/2 cup sweet/ unsweet tea
  • 1/4 cup lemon juice
  • hefty pinches of… Parsley, mustard seed powder, cayenne, Spanish smoked paprika
  • zest of 1/2 orange or hefty pinch of dried orange peel
  • small pinch of chili powder
  • Salt and pepper to taste

Remember all these ingredients will reduce. Don’t get scared of the added liquids ( I promise your sauce has enough thickening agents in them already). Slightly cook down shallots in butter season with salt and pepper. While cooking add the rest of the ingredients in a single pot. Set oven to a medium-low heat and let seasonings combine slowly. Add shallots and let sauce simmer on low heat briefly (10-20 min).

Blend ingredients until shallots disappear. If you have an immersion blender, I”m jealous. If you must use a blender let sauce cool first. After either use immediately or allow sauce to sit in the refrigerator overnight to allow everything to really. Either way… it’s delicious!! Ahhh much better! 🙂

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