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.
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!
One large zucchini
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.
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.
unleash the soften boats from the firery oven and load the scrumptous new zucchini mixture inside. Bake for another ten minutes and….
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!
Time: 1 1/2 Hrs
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
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.