Oscar Party!

 I love throwing a party for so many reasons!  First, I get to cook for the people I love.  Second, I get to be creative in the kitchen.  Third, I get to be crafty!  For the Oscars, I prepped for about three days and then I was cooking for two.  Okay, I admit. I go a little over board.

When there is a bit of competition involved, there has to be prizes.  These mini bottles of champagne with a straw is the perfect adult party favor.  They are super easy to make too!  Just tie a straw and some confetti with some kitchen twine that are in the same colors as the the decor of the party.

Before I start cooking on the day of the party, I get the table set up so I know what is going to be where.  I label all of the platters and bowls, so there is no confusion. 

So many people say they HATE Brussels Sprouts.  Well, roasting them in a 400 degree oven with some grape seed oil, lemon juice, salt, pepper and garlic powder for 1 hour, you will change your mind!  I promise!  But, to make prep easier, cut the Brussels Sprouts the day before, but put them in a bowl of water with 1-2 lemons squeezed in the water.  They won't oxidise and they will be ready for you to dry off and roast when you are ready.  Easy!

My boys love a wedge salad.  I mean, it has bacon on it!  So, to keep it classy, I made mini-bite sized wedge salads.  I cooked the bacon the day before, made sure it was completely dried off and I kept it in the fridge until I was ready to use it.  I found these great bamboo skewers at the party supply store that were long enough to go through a tomato and the lettuce.  I also found these little plastic plates, I'm all about easy clean up.  

So, to assemble: I cut the iceberg lettuce into thick slices, about 1 inch thick and then I cut the slices into cubes, 1 inch by 1 inch.  I skewered one tomato and one cube of lettuce.  I put a bit of the blue cheese dressing onto the plate, placed the skewer and drizzled a bit more dressing onto the salad, to give the bacon something to stick to.  Super easy, great presentation, not for every occasion, but great for this party.

Along with roasting the Brussels Sprouts, I roasted potatoes.  Here is a huge tip:FOR CRISPY POTATOES, CUT AND SOAK YOUR POTATOES IN WATER FOR AT LEAST 4 HOURS.  Seriously, it works!

After they soak for at least 4 hours, roast them on a baking sheet with a bit of grape seed oil, garlic powder, salt and pepper, and they will be better than any french fry!  

These little babies.  So rich, quite decadent, one is certainly enough!  These are Gorgonzola, Cream Cheese, Bacon Truffles.  Dude!  They are so amazing!  Here's how I made them (recipe courtesy of Giada DeLorentis):

4 oz crumbled Gorgonzola room temperature

4 oz cream cheese that is at room temperature

2 shallots minced

4 slices of Apple wood Smoked Bacon finely chopped

2 cups of pretzels that have been crushed

1 tbsp chives minced

Cook down the bacon and just before the bacon is totally crisp, add the shallots and cook for 1-2 minutes.  Remove the bacon and shallots from the fat and drain on a paper towel.  In a bowl, combine the cheeses, half of the chives and the bacon with the shallots.  Make sure everything is combined thoroughly. At this time, you can put in the fridge to make at a later time.  When you are ready to make these babies, remove from the fridge and let set out for about 15 minutes.  Add the rest of the chives to the crushed pretzels.  Take a small ice cream scoop or a small spoon and scoop out some of the cheese mixture.  Put the scoop of cheese into your hand and roll it into a ball, roll the ball in the pretzels.  I put the finished product in mini cupcake wrappers, again, easy cleanup. 

I feel that there should be some fresh veggie at a party or gathering, but I'm not too fond of everyone touching the carrots that I'm going to be eating, so I purchased these shot-glass-type-things and I scooped some Hummus (you could also do Ranch or any other dip that you like) and I put in some organic veggies (I used carrots, celery and snap peas), super simple, again, easy clean up and they look pretty classy (and no one is touching my carrots, ha!).  

And finally, for the main course we had Braised Short Ribs.  Holy Smokes!  They were good!  Marinated in red wine for 24 hours and cooked down with red wine, Worcestershire sauce, balsamic vinegar, fresh rosemary, carrots, onion, garlic and loads of salt and pepper.  I cooked it down for 8 hours and wow!  

I hope these recipe ideas help you for your next get together.  Just because it takes a little bit of prep doesn't mean it's difficult.  It also makes your guests feel a bit more special.  Let me know if you use any of my recipes!  Cheers!  

Eating at The Fat Dog

Today I was looking for a new place to have lunch.  I'm feeling the pressure to share with you all great places to eat without repeating (unless I try something new).

So, today I went to The Fat Dog.  There is one in North Hollywood (11050 W. Magnolia Blvd) and there is one in Fairfax District (801 N. Fairfax Ave.).  I went to the one in North Hollywood (I was super hungry and I didn't want to drive too far).  

 I walk in and it is super clean.  Great lines.  Simple decor. Great music playing (oldies, stuff you can hum along with) and I am in love with the dog wallpaper!  I sat at the bar (no hook for your purse, but no biggie).  Great wrap around bar.  Beautiful selections of beer and booze.  This place must be hoppin' in the evenings.  I asked the par tender what he recommends and he said either the chicken sandwich or the braised short rib dip, having braised short ribs this weekend so chicken sandwich it is!  Then I saw Deviled Eggs... I was in trouble!  

The eggs came out first.  They had warmth from horseradish and a piece of bacon hanging out!  Dude!  They were fabulous!  I could've eaten a dozen of them (you see what I did there?).  They were two biters, a great way to start your meal, certainly something that could be shared, then my sandwich came.  It was hot, the chicken was super moist, the avocado added a perfect creaminess to the sandwich.  Now,  I am NOT a Swiss Cheese fan.  AT ALL!  But it was so stringy and it added a tang that you can't get from anything else.  I will be back for sure!  

One thing that I didn't get to check out too much was the patio.  I did see that there was a separate bar outside.  That must make things easier if the place is packed.  Also, there wasn't trees and stuff out there.  Super simple, very nice.  The people who worked there were super nice.  The food came out pretty quickly.  It was a lovely experience.  I hope you get to go.  Let me know if you do!  Cheers!

Sloppy Savino Bros and Oven Roasted Herb Potatoes

As a kid, when I went to other peoples houses we would have Sloppy Joe's.  THEY WERE THE MOST AMAZING THINGS EVER!!!  The mom would cook up the ground beef and then add this magical can of yumminess, serve it on a hamburger bun and VOILA!  Sloppy Joe's!  After watching a chef make Sloppy Joe's on a cooking show on Food Network, I figured there was a healthier way to make them than what was in the can.   Since there are no Joe's in my house, and there are plenty of sloppy boys, I call these Sloppy Savino Bros:

1 tbsp cottonseed oil

1 orange bell pepper 1/4" dice

1 yellow onion 1/4" dice

1 carrot peeled and 1/4" dice

2-4 garlic cloves minced

1 tsp salt

1/2 tsp pepper

1/2 tsp turmeric

1 tbsp Worcestershire sauce

2 lbs ground beef

1 6 oz can of tomato paste

1/2 c ketchup

1 c water

1 tbsp balsamic vinegar

1 tsp fresh parsley minced

1.  Start with saute'ing carrots in the oil, salt and pepper and turmeric.  approx 5 minutes

2.  Add onion, pepper and garlic

3.  When the vegetables are soft and translucent add the Worcestershire sauce and ground beef.

4.  Saute' for 5-7 minutes 

5.  add the ketchup, water, balsamic vinegar and tomato paste.  Stir well 

6.  Saute' for 20-30 minutes on low then just before you serve, add the parsley.  

This will make your house smell amazing!  Along with the Sloppy Savino Bros I made oven roasted herb potatoes and this is how I did it:

3 tbsp cottonseed (or grape seed) oil PLUS 1 TBSP for the baking sheet

1 tbsp minced fresh rosemary

1 tsp minced fresh thyme

1 tsp minced fresh parsley

2 lbs fingerling potatoes that have been cut in half longways

1 tsp salt

1 tsp black pepper

1 tsp red pepper flakes (optional)

1.  Combine in a small mason jar (or a bowl and whisk) the oil, rosemary, thyme, parsley, salt and pepper, and the red pepper flakes (if you wish).  Shake well (or whisk if that's what you are doing.

2.  Cut all of the potatoes and put into a bowl.  Cover them with water and let sit for at least 30 minutes.  It makes the potatoes more crispy

3.  Drain the potatoes and let air dry on a towel while the oven is preheating to 400 degrees.  While the oven is preheating, put a baking sheet in the oven.  This will prevent your potatoes from sticking to the sheet pan.

4.  When the oven is to temp, remove the baking sheet, pour about 1 tbsp oil onto the baking sheet.  pour the potatoes onto the baking sheet, making sure they are in a single layer.

5.  Drizzle with the herb and oil and make sure the potatoes are coated on all sides, BUT BE CAREFUL, THE BAKING SHEET IS HOT!  

6.  Bake the potatoes at 400 degrees for 1 hour (without convection) and they will be perfectly cooked, crispy and they taste amazing!  No need for frozen fries ever again!

I hope you enjoy these recipes!  I am making a pretty ridiculous pasta dish tonight, so stay tuned!  Have a beautiful day!  Cheers!

Bertha

This is Bertha.  I love Bertha.  My husband surprised me with this big beauty a year ago last September and I was so excited!  Bertha was my birthday present but I question for who the gift REALLY is.  The gorgeous table that Bertha is in was made by a company called JJGeorge.  I love it!  It is so solid, it was easy for my husband to put together and it has wheels so it's easy to move around.  I got it for Christmas last year.  (My husband is a great gifter!)

Today, I am smoking a pork shoulder.  It is the cut that used to be known as the "butt".  I have found that keeping the bone in this cut adds so much more depth of flavor and moisture.  So, I prefer to make my own rubs.  I like knowing what is in my food.  I'm not down with extra preservatives and MSG (even though MSG does add a great flavor to some things, I'm just not cool with it in my rubs) so I have been playing for a few years now and I like adding coffee to pork and extra pepper to beef.  I do use wet rubs sometimes, but more for when I'm looking for an elegant atmosphere, not as relaxed as we will be today.  I will do something with a wet rub soon to share with you.  

This is what I have in my pork rub: (yes, I giggled a little when I typed that)

All ingredients are dried and ground...

1/2 c brown sugar

1 tbsp black pepper

1 1/2 tbsp dry mustard

2 tbsp dry garlic

2 tbsp salt

1 tsp ground clove

1 tsp ground ginger

2 tbsp onion powder

1 tsp coffee grounds

2 tbsp paprika

I rubbed it all over a 5 lb shoulder.  There was plenty left over, so if you would like to sprinkle it on some pork ribs for a party, have at it!  I just keep it in a baggy in the freezer.  I don't know why in the freezer, I must have heard it somewhere.

Here's the beautiful shoulder all rubbed and ready to be smoked.  Ain't it pretty?  I put it on Bertha when she hit about 300 degrees at 9:45am and I pulled it off at 4:00pm, maintaining 300 degrees throughout that whole time.

It turned out beautifully!  When I took the shoulder off of the rack, I sprinkled about 3 tbsp of the rub onto a baking sheet, then while the shoulder was about to be tented, I poured 3/4c of apple juice over the shoulder then covered it tightly with foil.  In about 20-30 minutes I use tongs, forks or my hands to break apart the meat and pull out the bone.  It was perfect!  It didn't need bar b que sauce, but with it the pork was unbelievable.  

I'm glad you read to the end... Don't have a smoker?  You could totally do this in a slow-cooker, just sear the pork on all sides then slow-cook on low for 8 hours, or roast in an oven at 300 degrees covered in foil for 4 hours and uncovered for 4 hours.  If you do these methods, I suggest you put 2 cups of apple juice or chicken stock in the bottom of the pan, to prevent burning.  So, I hope you make this.  I hope it turns out perfectly for you.  Please share your experiences!  Cheers!

Building my own garden for cooking.

Cooking is so important to me.  It's my therapy and my peace. I love building recipes, finding the differences in the different types of ingredients: The different tastes of salts, agave vs. sugar, to add coffee in a rub for my pulled pork or not, fresh herbs vs. dry, things like that.  I prefer to use fresh herbs (most of the time) to dried herbs (but sometimes there is no reason to use fresh, like in dry rubs or if the fresh herb is out of season).  I like the added color and the buzz of flavor that they bring.  I mean, just adding parsley to your simple salad tastes totally gourmet!  I have recently realized that I spend so much money on herbs, tomatoes and lettuce at the market.  It was ridiculous!  Having 4 boys (that includes my husband) to cook for, I need to figure out where I can save money without skimping on quality.  Today I made my second trip to the nursery to complete my "cooking garden", but I really don't think it will ever be complete.  I made a list of all the herbs that I use while I cook and that's what I got.  I have a sunny spot in my back yard, that isn't too far away from my kitchen where I will be growing my yummies.  I found some really great planter boxes that stand at just the right height so I don't have to bend over, for a really great price on Amazon. So, I am now growing Mint, Thyme, Parsley, Peas, Oregano, Chives, two kinds of Tomatoes, Basil, Rosemary, Lettuce and Fresno Peppers.  I am so excited to share with you the yummy things that I will be making with the things from my garden.  I hope this inspires you to purchase the herbs that you use, or that you find in my recipes, and you find new uses and new herbs that will get you creating some fantastic recipes in your kitchen!  Cheers!

This dinner was fantastic!  It was Mahi Mahi, sliced Brussels Sprouts over Quinoa pasta.  The boys were silent during dinner and then they were licking their plates (husband included).  This is not, low fat, but I think it could be made that way, and it isn't gluten free, but I think with some creativity it could be.  Here's the recipe, I hope you like it!

4 Mahi Mahi steaks cut into 1" cube

6 tbsp All Purpose Flour

4 oz diced Pancetta

1 tbsp Grape Seed Oil

6 tbsp Butter

1 tbsp dry Dill

1/2 cup White Wine (I used what was open, what I drink, I used a Pinot Grigio)

1 cup Organic Chicken Stock

6 Brussel Sprouts sliced

4 Garlic Cloves smashed then sliced

Juice from 2 Lemons (about 1/2 cup)

1/4 tsp Red Pepper Flakes

1 tbsp Parsley (fresh, leaves only, no need to chop)

1 tsp fresh Thyme (leaves only)

1/4 tsp Salt

1/4 tsp Black Pepper

Quinoa pasta (follow the directions on the package

1. Cube up the Mahi Mahi

2. Coat the Mahi Mahi with the Flour... just the Flour.

3. In a skillet crisp up the Pancetta in the Grape Seed Oil them remove the crispy Pancetta from the oil leaving the oil in the skillet

4. On Medium heat, sear the Mahi Mahi on all sides and remove from the heat

5.  Add the Butter, Brussel Sprouts, Salt and Pepper, Dill and Garlic. Let cook down and get soft.

6. Add the Parsley, Thyme and Red Pepper Flakes.

7. Add the Lemon Juice and the Chicken Stock and let cook down for 5 minutes

8.  Reintroduce the Mahi Mahi and the Pancetta and let it all cook on low for about 10 minutes.  This is a good time to cook the Pasta and set the table.

9. This would be really excellent with some garlic bread and a green salad with a simple sherry vinegrette.

I hope you enjoy this recipe.  It's really good.  Cheers!

Barrel and Ashes

Barrel and Ashes is one of my favorite places to eat.  I love how simple the menu is so the chefs (and there's a lot of 'em) can focus on the quality of the food.  I try to eat something new every time I go there (which is a lot when I'm not detoxing).  Today I had the Hot Fish Sandwich with a side of Tater Tots and one of the chefs gave me a Beet Salad.  I will start with the Fish Sandwich:  I wasn't expecting much.  I mean, what more can you do with fried fish?  No! This sandwich had a spicy sauce that pretty much kicked you in the teeth and you wanted more!  No joke!  Then the creamy-ness from the cole slaw calmed down the heat and then you got the tang from the pickles.  The fish was so light, it was like a cloud was battered and fried to perfection.  If you are in the mood for something different but yet similar to the Best Damn Chicken Sandwich (another of my favorites) get this.  It was amazing!

Now on to the Beet Salad.  I was NEVER a fan of beets.  I mean, they stain everything, they taste funky, not something that I want to associate myself with.  Eew.  But then one of the chefs gave me an order of THESE beets.  Holy smokes!  No really, they're smoked!  The cream that they are served on top of cuts the sweetness of the beets and it all makes such a lovely collaboration of sweet, salty, creamy with a little bit of crunch.  I have made this salad before with beets that I roasted in an aluminum foil packet with salt and olive oil, then I cut the beets up and served them over Creme Fresh with a sprinkling of salt and pepper and it was Divine!

Schnitzel- or breaded Pork Chops

This meal is certainly one of my boy's favorites.  It is my version of Schnitzel.  I started making Schnitzel because during our last trip to my Grandparents house in Jackson Hole, Wyoming, we ate at a great restaurant called The Bird.  The Bird has one of the most exquisite views of the Tetons I have ever seen. (And great beer.)  Eating out on the deck is a must!  Anyway, I digress, the food there was fantastic!  The Schnitzel with a squeeze of lemon was simple and perfect.  I pound out a 1/2" thick piece of boneless pork chop until it is 1/4" thick, then I flour it, dip it in egg and then into seasoned Panko breadcrumbs.  I season the Panko with 1/4 tsp dried parsley, pepper, salt, garlic powder and onion powder.  I fry it up in my Lodge (one of my favorites) cast iron skillet with grape seed oil.  Very simple.

My Brussels sprouts are definitely something worth writing about.  They are so simple to make and so yummy, you will never go back to mushy, gross Brussels sprouts again!  I start with 4 slices of bacon which I cut into cubes.  Then I get the bacon crispy in a pan with 1 tbsp of grape seed oil in a skillet.  I remove the bacon, cut the Brussels sprouts in half, quarter a lemon and add that to the skillet with 1/2 tsp black pepper.  I try to get the flat side down in the bacon grease so that can get crispy.  After 5-7 minutes on medium heat, I add 1/2 cup chicken stock, put a lid on it and let the sprouts steam for about 10 minutes.  To serve, I scoop it all into a serving dish and then add the crispy bacon.  You can totally do this with green beans, asparagus or carrots.  This is one veggie dish that my boys all fight over.

The mashed potatoes are so simple.  Thanks to my friend Lea, I was introduced to something that has saved my sanity!  Pre-made mashed potatoes from Trader Joes.  I add some chicken stock, pepper, some of the bacon from the Brussels sprouts and voila!  Perfect mashed potatoes that were super easy!

I hope you like these recipes and a bit of my history.  Cheers!

A Little Yummy for the Ones I Love

I don't normally bake.  I'm not one to follow precise recipes or else you will screw up the entire recipe!!!  Too much stress!  I like no fuss baking.  Baking using pre-made items: pie crusts, puff pastries, ice cream - easy.  So, my husband loves Elephant Ears.  Those yummy heart-shaped caramelized, light yummies that you can dip in your coffee.  I thought it would be nice to show my love by making them for my men.  This is my kind of love note.

1.  Take store bought puff pastry and let it thaw on the counter for an hour. (When you buy it, keep it in the freezer until you need it.) Preheat your oven to the temp it tells you on the box.
2.  Flour the counter and roll the pastry until it is about 1/4" thick.
3. Brush with some melted butter
4.  Sprinkle with cinnamon, clove and sugar.
5.  Now this is the tricky part.  you need to roll both ends of the dough in towards the center.
6.  Cut the log into 1/2" thick slices making sure you are careful to keep the dough rolled.
7.  Place the slices onto their sides onto a baking sheet that has either parchment paper or a baking liner on it
8.  Once all the little heart shapes are on your baking sheet, brush again with butter and sprinkle with more sugar.
9.  Bake to the directions on the Puff Pastry box
10. Enjoy!

I hope you have a wonderful day celebrating your loved ones whether it is on February 14th or on any other day.  Cheers!

Cucumber Salad

Cucumber Salad.  So Simple and so good!  This is a great salad to take to a Bar B Que!  I love to put this salad on top of burgers or my Smoked Pulled Pork.  There is a whole lot of tang, a hint of spice, a touch of sweet and a great deal of crunch!  This salad is my Dad and my Husbands favorite!

2 Hothouse Cucumbers quartered then sliced into 1/4" slices
1/2 Purple Onion sliced thin
2 tsp dry Dill or 1 tbsp fresh Dill that has been minced
1/4 c Apple Cider Vinegar, Sherry Vinegar OR Rice Wine Vinegar (they all have completely different flavors, and all are fantastic!)
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Red Pepper Flakes (optional, but so necessary)

Another one of my salads that the longer it sits the better it gets!  A great salad to take to a party, but make it the day before so you aren't rushing to make it before you leave.   If you make this salad, please let me know in the comments what you think!  Did you add something that made it better?  I would love to hear it!  Cheers

(P.S. If you are on the Arbonne's 30 Day Clean Eating program, this recipe when made with Apple Cider Vinegar is 30 Day friendly!)

Watermelon Salad

To me, there is nothing that screams SUMMER! than a juicy, sweet watermelon, but what if there was a way to make watermelon more amazing?  I think I have found it!  When I go to one of my favorite restaurants in Studio City called Barrel and Ashes, I always get their Watermelon Salad.  It is so refreshing and fantastic!  I decided to make up my own recipe to share:

WATERMELON SALAD

1 small seedless watermelon cut into 1/2" cubes
1 jalapeno pepper finely minced
1/4 of a purple onion minced
2 tbsp cilantro leaves only
1 lime zested and juiced
1/4 tsp salt
1/4 tsp black pepper
(I think 1 tbsp Balsamic Vinegar would be fantastic in this also, but I didn't do it this time)

The longer this salad sits, the better it gets.  This is a fantastic salad for a Bar B Que or to take to a Pot Luck.  Please let me know if you made this salad!  I would love to hear what you think!  Cheers!

P.S. If you are doing the Arbonne 30 Day Clean Eating Program this salad is 30 Day friendly WITHOUT the Balsamic Vinegar.

First Post!

Welcome to my Food Adventure!  For me, food holds so many meanings.  Food can show love, people eat when they are depressed, people celebrate with food, when people are mourning people bring food, soup when people are sick, when you eat a certain something it can conjure up certain memories.  I love that food isn't just something that you eat.  I love that food has history and reason.  In this blog, I will share with you my love for food, my love for discovering new foods, my love for cooking and my recipes, and what gadgets and cookware I love.  I will share with you what foods my 3 sons and my husband love and I will share with you what they cook too.  I hope you have as much fun as I do on my Food Adventure.  Cheers!