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!

 

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!

 

June’s food holidays! Just to name a few

I’m naming them all, actually. A multitude of holidays such as National Iced Tea Day were listed from the fun site TheNibble.com . Root beer day happens twice?? Ridiculous! Please, keep in mind a former President has taken the time to declare these official. ;-P

All Month

One day only

When the munchies strike: Dinosaur Egg Pluots

Pluots are a hybrid of plum and apricot… this hybrid provides many varieties of nom goodness. Given its dappled coloring this varietal is trademarked as the ‘Dinosaur Egg’.  Naturely very sweet, pluots have a great deal of nutritious value and are low in fat, making them ideal for snacking or sweetening up other dishes. MMM!

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