A Wild Thyme (in my mouth)

The Lemon & Thyme Vinaigrette stole the show tonight as it felt like a flavor rollercoaster in my mouth... a foodgasm had occurred. Megan moaned, Elliot inked in his pants as the creator shared with us tonight's secret ingrediant: truffle oil which produced waves of tartness and a slight sweetness then culminating into a mindblowing finish. Kind of reminded of the first and only time I tried Nitrous... at the Dentist's Office of course... wwwwooowwww wwwwooowwww wwwwooowwww... (but no great finish or end-result w/Nitrous). A Baby Arugula and Young Dandelion Greens and Beets (Golden, Deep Red Hue & Golden with a Red Border) accompanied this Glorious & Orgasmic Dressing.


New York Bone-in steaks were served Medium Rare, Air-Chilled Chicken Thighs (from Whole Paychecks) were pan fried creating a crispy skin leaving one wishing they sold them in bags like potato chips. Why not? Most of my friends are fans of Pork Cracklings or better known as by mis amigos - chicharrones. The juicy morsel was place atop a bed of brown rice pilaf cooked with onions and homemade chicken broth, talk about Pollo Loco. Not done yet... a lovely sauce topped the Sexy Hot thighs. First, Oyster & Cremini Mushrooms were sauteed with Shallots, Fresh Thyme & Garlic in Olive Oil and a little Butter. After the mushrooms carmelized he then deglazed the pan with White Wine. Next, chicken stock was added and then reduced. Finally, the sauce was finished with butter to allow emulsification and topped with Fresh Parsley.

Other Dinner Accoutrements:
Castelvetranos - a buttery bright green olive
Trentadue 2007 Merlot (picked this one up by accident, I'm not a fan of Merlot but got excited when I saw that is what from the "Alexander Valley"... that area prodfuces some killer Cabs and chocolatey Cab Francs)
Stalk of Steamed Brocolli served w/Lemon Meyer Garlic Aioli

Desert:
Lemon Meringue Tart w/a hidden layer of white chocolate(care of Wholefoods).
On a Sidenote - I think there is a thin layer of the white chocolate between the tart and lemon curd (think separator) probably to keep the tart crust from getting too moist from the curd, I also found a dab underneath and in middle of the tart, my guess is that it is used as a glue to ensure that the tart doesn't slip from the serving cardboard cutout. Food Glue if you will.


Tonight's Dinner is in Honor of my Lovely Lady Friend Megan. We worked hard and played even harder together in San Francisco and in Denver. She is truly a one of a kind friend and is passionate about food, wine and throws great dinner parties. Happy 29th Birthday! Me love you longtime. XOXO

oh DEER!! This meal reminded me of my Aspen F@#% Me Heels...

When most people are enjoying a bowl of Chicken Noodle Soup on a cold day or for those that are more culturally inclined Nabeyaki Udon (Japanese) or Pho (Vietnamese)... I'm putzing around the house trying to dry hump the heater.

The cook is in the kitchen cooking up some Chili... not just the reheatable kind you know... Hormel or Stagg but like the homemade kind. I once entered a Chili Contest at work in Colorado ( go figure ... I heart CO btw )and I did NOT win. WTF! I won the "Iron Chef" Award and should have won the "Most Fun to Party With" but apparently I wasn't allowed to win both so they gave that one to somebody else (j/k). I'd rather be the "Most Fun to Party with who can Cook Okay" than the "Iron Chef that is somewhat Fun to Party With". I wasn't on the counting the votes committee... otherwise the outcome may have been different. I'm not bitter like a melon but just a thought.


So hours later, I return home and I smell something cookin'... it's the Venison Chili, yep, deer not a reindeer like Rudolph but like the deer that roam our hills (I grew up in Hidden Hills where there are more deer than dogs in the neighborhood, oh ostriches too but that is a whole different story... think Ostrich Meat Co. van in the hood too.) I know I've tried Venison before but never in Chili so this was sort of exciting for me... I stirred it while the Chef was out working and when he came home around midnight I tried some. It was delicious... I felt like I was frolicking in the woods at Bambiland. Well not quite but I did think of Bambi for a split second and I wish I could put Bambi pics as a background to this post but not sure how to.

Venison Chili
Venison (duh)
Kidney & Pinto Beans (soaked overnight so you don't fart as much)
Tomato Paste & Sauce
Onions
Green Bell Peppers
Portobello Mushrooms
Locally Hand-picked Golden Chanterelles
Garlic
and then some...


Served with diced Red Onion, Bell Peppers & Shredded Cheddar. The only thing missing is the Sour Cream (I used it all making the Creamy Spinach and Chicken Enchiladas darn it!) Oh and I heart Hot Sauce - Tabasco, Tapatio... you name it!



(Oh and by the way... I think my fuzzy pumps are made with Faux Pony Hair... I "think" they are Faux but they are made by oh DEER!).

neener niner MINOR fiber... javier! javier! Enchiladas

My friend Minor made these killer enchiladas for me a couple times while we both lived at Uptown Square Apartments in downtown Denver. I remember how excited I got after taking a bite of these creamy, cheesy and spicy enchiladas. The ingrediants: a little cream cheese, a little sour cream, some cheese, diced chiles, some jalapenos (from a jar) and the kicker... Rotisserie Chicken!

Minor usually grabbed some homemade Enchilada sauce from the Mexican Restaurant located directly across the street from our apartment complex, Las Delicias but I opted for what we had in the pantry... a large can of Rosarita Enchilada Sauce and a can of El Pato which was a bit sweeter in a tomato-E sense.

I've recreated it in the past and I did it again tonight. I must admit they are getting less cheesier everytime I make them (maybe because my ass is getting bigger? haha... just kidding... or am I?) but I don't mean too. Nonetheless, they are still pretty chessy in my book. Tonight I made dos batches: Jalapeno Chicken w/ Queso Oaxaca & Creamy Spinach w/Extra Sharp Cheddar. Served them up with a number of Tecates and Coronos con limon and "rice and beans" from Mi Tierra Supermercado in SEASIDE! (think KDON). Mi Tierra is a killer Latino Market - FYI.

These enchiladas were my last hoorah to a more healthier me (oh yeah made a batch of spinach and garlic sautee too)... well at least temporarily. See... Minor is getting married in early July to a lovely lady (a good friend Shelby) and I have to look good in the bridesmaid dress (aka fit it). So... Minor & Shelby... I made these enchiladas in your honor. Thank you for all the LOVELY dinner parties and memories.
XOXO

(gained 1 lb.)

Sunday Funday

No it was not Taco Tuesday (I miss living in the city! San Francicso that is) but our Sunday Funday did involve a lot of tacos for lunch... Buche & Carnitas Tacos as well as some Fish Tacos... no no... no Pink Tacos on this day.

I'm not a fan of watching football but I am a fan of gatherings involving food and plenty of booze. Of course we went through a couple bottle of Tequila (the norm around here)... Started off with a bottle of the Jose Cuervo (no not the regular stuff) Tradicional (100% Blue Agave) much more smooth and balanced that their "Especial". Our friend (the chef at Peppoli's at Spanish Bay) aka the Master of Risotto and Italian Cuisine in general came over with some Buche/Carnitas a huge bag full which he chopped up and heated. We warmed some (several dozen) corn tortillas and went to town. Buche - is very interesting to say the least... I googles it and there seems to be some confusion... is it the lower esophagus or the stomach of the Pig? Who knows and who really cares? It tasted amazing... adds another level of texture and additional flavor when combined with the carnitas. I heart Carnitas by the way... but of course not as much as SAUSAGE!

Of course, chef whipped up some guac and a couple salsas... he added roasted salty nuts (cashew & peanuts)! Yes salty nuts to the 3rd and final batch of salsa which gave it a creamy and nutty flavor. Amazing! I was eating spoonfuls and licking the spoon too!




After polishing off the Milagro a tequila that can be found at your local TJ's (Trader Joe's) it was dinnertime.

Dinner: Risotto, Italian Sausage & Wild Shrooms, Peppered Bacon & Brussel Sprout Sautee, White Corn - Arugula & Red Onion Salad with armigiano-Reggiano Shavings served with a Severly Reduced Balsamic Vinaigrette.

(gained 3 lbs.)



I took Monday off... I mean completely...
I sat on the couch all day with a friend watched ridiculous re-runs and then we ordered Chinese take-out. We recovered after 12 hours and I learned one thing... I kind of like being a couch potato for once.

Here Fishy Fishy

Furi-kake: literal translation "to shake" and "to pour over or cover with", it usually consists of Nori (dried seaweed the kind used in sushi), sometimes Dried Salmon Flakes or Bonito Flakes, sugar, salt and other seasonings. It can come in a glass jar or little pouches and used most frequently in Japan to top a bowl of steaming hot rice or to flavor Onigiri (rice balls which are as popular as sandwiches in country of the Rising Sun).

So Dinner Tonight:
*Organic Brocolli, Carrots and Fresh Shiitake sauteed in a touch of Canola Oil and Fresh Ginger and a splash of Soy Sauce
*Japanese Steamed White Rice
*Furikake Encrusted Albacore - Caught Locally

Not Decadent by any means but Definately Diet Friendly

(lost 1 lb.)




Our friend caught some Albacore so we had some on hand. What happened next seemed uber creative to me so I thought I'd share. I'd heard of Macadamian Nut or Shichimi (Japanese 7 or "shichi" Chili Spice - super mild used mostly for Udon) Encrusted Tilapia or Sole or whatever Fish have you BUT ... Furikake? It was a first for me.

Just a Quickie - Sweet & Spice-y Butter Masala

I cheated on myself the other night. I had purchased some Butter Masala Sauce from Costco. I'm not into buying pre-packaged sauces nor pre-made food but I thought this would be perfect for a lazy night. The sauce itself looked better than it tasted which was fine since I always like to spice things up a bit (whether in the kitchen or in the bedroom). Bland = Boring so I kicked it up by adding Dates that I chopped up and some Yellow Onions that I slightly Carmelized in Butter and Olive Oil before stiring in the Masala. This added a slight sweetness which contrasted well with the blend of spices in the sauce. I threw in some Locally Handpicked and Dried Porcinis in the Brown Basmati Rice that I cooked up. The Porcinis were dried to mazimize its flavor. Served this up with a salad of Organic Romaine, Bean Sprouts, Napa Cabbage in a unique dressing called Angelo Pietro (a dressing from Japan that reminds me of summertime)that has bits of black olives. To finish off the dish I placed a dallop of Sour Cream (love white sauces!)atop the Masala allowing the person enjoying it to blend it freely with the sauce for a creamy effect. Yes! Love Creamy! Garnished with some diced Scallions for a little color and a Wink of Flavor.

(gained 1.5 lbs.)

(and NO this is NOT Orange Chicken although the pic does look like it haha)

Buttery Thighs

Last night a friend of ours Celeste cooked us up a wonderful French inspired dinner since she would like to move their STAT. Something about being "over" the US and our governmental ways... Anywho, we started off with a refreshing Arugula, Fennel, Satsuma Mikan Salad tossed in a light Dijon Vinagerette topped with nice-sized Parmesan shavings & Toasted Almonds. It paired nicely with the '08 Justin Viogner.

Celeste had been Roasting a Chicken when we arrived and had stuffed not one but Dos sticks of butter (how naughty) under its skin. When it came out it was just dripping with juice and I wanted to pour it directly into my mouth but obvi it was too hot. We pulled the whole bird out to let it rest and she deglazed the pan which had some remnants of onions and a little potato (which she pulled out as a side dish). She added some Dry Vermouth and some more butter for some killer Pan au Jus. We had a '04 Chateau nuf de Pape with our dinner and afterwards Celeste realized she forgot to serve the Rustic Bread. Too Cute.

We finished with a lovely Galette that she made with dried cherries and diced apples with the most beautiful Whipped Cream ever. '02 WesMar Pinot Noir was very lovely too.

(gained 2 lbs.)