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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It’s not weird…Raspberry, dill prawns

I love dill’s surprising versatility. It makes me happy when someone tells me, ‘”That sounds odd. I don’t think that will work” People are very scared of ingredient ideas for some reason. Here I made dill and raspberry love each other oh so well!

4 raspberries
2 prawns
1 pinch of dill
1/2 cup grapefruit juice
1/2 tsp cayenne
1/8 cup extra virgin olive oil
salt and pepper to taste

Set prawns and grapefruit juice aside. (You don’t want to accidentally cook the shrimp with the grapefruit’s acidity.) In a small bag hand mash berries with the rest of ingredients. Place in bag with prawns. Marinate for 30 min- over night. Sautee prawns. Reduce marinade with grapefruit. Enjoy!

 

Rye Not?… Whiskey for lunch

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OK say sooo many times while working, people will pick a gin based special over a whiskey special. Why? “Whiskey during the day… I have to go back to the office. (fake giggle) Given this irrational justification. I have designed a cocktail that wraps whisky’s beautiful barrel flavors with a light essence perfect for day time.

 1.5 oz preferred rye whiskey

1 strawberry

3 blueberries

.5 oz honey simple syrup (3 Honey: 1 water)

2 drops cardamom tincutre

In mixing tin muddle fruit , cardamom tincture and honey simple. Add rye whiskey and ice, shake and dirty dump (same ice from shake) into a red wine glass. Add lemon wheels for garnish. YUM!

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!!

Multiple MOUTHGASMS: Goldie’s on 3rd

I’ve been kind of bored with Los Angeles’ culinary scene lately. Only so many new “unique” taco places you can get excited about. My mouth hasn’t been blown in a while. Last night… CONTINUOUS MOUTHGASMING! Descriptions on each, but I could not even properly describe how I felt the entire meal. The closest I could get is… Remember that sensation you felt as a child running down the stairs Christmas morning ready to rip open your gifts…. IN MY MOUTH! Not to mention the very attractive bartenders and Executive Chef : Drew Andrade. formerly Executive Sous Chef at Spago Beverly Hills, added to the definition of New American Cuisine. After showering us with a delicious array of small plates, cocktails and an amazing dessert, I could not have left happier.

Menu: Brunch, Lunch, Dinner

8422, 3RD ST LOS ANGELES

323-677-2470

Savory got a little sweet: Reconstructed Pico de Gallo

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Today, while strolling the West Hollywood Farmer’s Market, I found this vegetable called an Opo Squash. It look like a vegetable gremlin, but it’s watery and slightly refreshing like cucumber with the softness of it’s quash roots. I have found three things to do with it… this is the first! 🙂

Recipe

1/4 thinly sliced Opo Squash
one tomato (1/4″ slices)
thinly sliced red onion
grape seed oil
Salt and Pepper
Lime Juice

Simply, build items and season. Set oven to 300F, and bake for 10-15 min. The tomato should be slightly softened. Squirt a little lime juice and MMMHMMM!

‘I’m on a boat’, A creamy zucchini boat!!

This shit tastes SOOOO GOOOOODD!!!

So I bought this big ass zucchini at the Ivar Hollywood Farmer’s Market, Sunday. I wasn’t quite sure what to do with it… Soo I started listening to T-pain (#TBT),  and ‘I’m on a Boat’ inspired this dish!

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Recipe

One large zucchini
Olive oil
1/2 tbsp butter
2 tbsp cream cheese
2 tbsp parsley (finely chopped)
2 pinches of garlic, smoked spanish paprika
1 pinch of salt and pepper

After shredding half  this monster I sliced the last half in two. I hollowed them out, making little boats. Then brush a small amount of olive oil onto the boat and bake them at 350 for 20 minutes.

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Begin to mix the cream cheese, sesame oil, and seasonings in a separate bowl. Place the shredded zucchini in a pan with melted butter. After 5 minutes mix and melt the seasoned, cream cheese. Proceed to stir until cheese mixture has fully blended into the zucchini.

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unleash the soften boats from the firery oven and load the scrumptous new zucchini mixture inside. Bake for another ten minutes and….

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Why this chicken tastes like a steak?

IMG_20130709_074839Instagram @bitchslovefood

Now for the good stuff… substantial food

We apologize to meat eaters for being to vege. I saw for sale at Ralph’s some ground organic chicken, and realized I never used chicken this way before. I had to learn how to manipulate the idea of a lighter ground meat. LOVE me some burgers!

I decided to not take the easy burger path. Instead, I made a BBQ seasoned chicken steak, and I topped it with kiwi sauce drizzled over bacon… MMMM (Remember that BBQ sauce I spruces up? :-0 )

I began by seasoning the patty. Just because there is sauce all over the place does not mean the chicken doesn’t need internal love. Simply mix the following ingredients and make into preferred size patty’s. Then use lighter oil or give into butter. It’s up to you! I recommend skinnier patty’s since it’s chicken. BTW this ground meat needs to be fully cooked. No Salmonella in herr!! Afterward drench it in my BBQ sauce! topped it with pan-fried bacon (turkey OK). Then slide some of that habanero kiwi sauce on top… YUUUUUMMMM!!!

Chicken Patty

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Ingredients

1 lb ground organic chicken
1 cap of liquid smoke
1 tsp cayenne, spanish smoked paprika, herbs de provence
2 tsp ground sage, parsley
Salt and Black Pepper

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AmazeBalls (Coconut bacon topping smoky, mallow stuffed, mashed, sweet potato balls)

I got a little weird and remembered I had the most delicious mashed potato balls at Porto’s  in the Valley. Why not sweet potato balls? Sounds delicious enough… turns out… THEY ARE AMAZEBALLS (pun intended). Just look at that Mallow oozing out!

AmazeBalls Difficulty: Not

Time: 1 1/2 Hrs

Recipe

4 large sweet potatoes

1 small bag marsh mallow

12oz. fresh orange juice

zest of one large orange

1/4 cup dark amber maple syrup (grade A)

1/2 cup brown sugar

2 caps of liquid smoke

3tbsp cinnamon

1 1/2 tbsp nutmeg

2 cups of coconut

Salt and Pepper

Set coconut to the side. Slice sweet potatoes into 1″ pieces. Season with salt, pepper and cinnamon, and bake at 300 F for 20 minutes or tender. Minus a capful of liquid smoke and coconut, mash remainder of ingredients with warm potatoes in separate mixing bowl. Let mixture cool. Insert desired amount of marsh mallow in center of mash, and roll into ball.

To create coconut bacon simply mix a cap of lquid smoke and desired amount of Grade A maple syrup. one mixed, top onto Amazeballs and bake at 300 F for 20 minutes. Coconut will be perfectly brownish when ready.