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!
Dill: Just as delicious and potent as fresh! Dill stays so fragrant throughout the process!
Chamomile: I wanted tea bro!
Basil: Because wouldn’t that be delicious?
Rosemary can help out a multitude of flavor obstacles!
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!
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!
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
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.
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.
The Living Wall catches your eye, nose, and palate as fresh herbs , spices and flowers resonate the ambiance.
This dish tasted sexier than Jessica Rabbit herself… Roasted, wild rainbow carrots with a dusting of pistacio over a smoky bed of yogurt sauce. OOOMMMGGGG!!
The special of the evening. Spicy crab dip with charred lemon.
Roasted Corn with corn custard topped with picked elderberries and lime… MMMHMMM
I would kiss someone with this kind of onion breath… braised and roasted onions with toasted milk and sumac
Charming, witty yet knowledgabe bar service.
Aperol Spritz… Finaly, an LA venues brings the New York favorite to the west coast. Drinking one remind me of an old ady wearing a Chanel pants suit, but I’m oddly ok with that.
Battery Park… Strong bitter based coctail. Seriously, it’s almost all bitter! YUM!
They made mention of their awesome $20,000 espresso machine. With the fabulous french press and espresso, I am super excited to see there up and coming coffee program!
My friends were like… “ooo frozen grape” (sarcastic)… The cotton candy grape is just devine. Dip it in that sopapilla topped white chocoate mousse there. Finish your conversation before you begin. Because you won’t speak until it’s gone
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! 🙂
1/4 thinly sliced Opo Squash
one tomato (1/4″ slices)
thinly sliced red onion
grape seed oil
Salt and Pepper
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!
Procrastination station!! So I did my homework and looked up all the food/drink holidays, yesterday. I landed right in time for Scotch Day or Scotch Whiskey Day. This smoky beverage, less sweet than its American counterpart (Bourbon), can create a lovely smoky flavor when marinated with steak. I also wanted to enhance the challenge by adding another bitter element to the mix, red cabbage. Watch this recipe celebrate the Scottish heritage in the most manly, bitchy way possible!
8 oz flank steak
one loaf of favorite bread
1 head red cabbage
1/2 large red onion
4 cups water
8oz Scotch Whiskey
5 oz blue cheese
4 tbsp garlic
3 tbsp honey
2 tbsp herbs de provance, parsley
salt and pepper
Begin by marinating the Steak in 5oz Scotch for 20 minutes on each side. After Season each side with salt, pepper, garlic and herbs de provance
As the steak is marinating, in a large pot bring 4 cups of water to a boil. Chop red cabbage into 1/2″ strips and place into boiling water. Add remainder of ingredients, sans bread for you dingbats. Let reduce until cabbage is tender and still crispy. Remove cabbage from liquid and let it cool.DO NOT RINSE! Keep liquid boiling until reduced to desired flavor profile. The longer the stronger! 😉
As sauce is becoming its own, grill the steak to desired temperature, me Med Rare
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!!!
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
Yesterday, Sara and I decided to get booshy. We decided to go visit our friend at Karey at The Mondrian’s SkyBar. Since we were poolside, eating light was a must. The food (Even the quesadilla) was lighter than expected. Without shame, we left drunk and full. Look at some of this delicious food their fusion restaurant Asia de Cuba.
Watermelon Mojito… psssst watermelon is in season
Blueberry and Lychee Mojito
Asia de Cuba
Wild Salmon and Salted Avocado Helado
Spicy coconut milk | bird’s eye pepper and black lava salt