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!).