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Spicy Watermelon & Cucumber Salad

2 Cups Watermelon, Cut in Bite Size Pieces

2 Cups Cucumber, Cut in Bite Size Pieces

1/2 Cup Pistachio Nutmeats

9 to 12 Fresh Mint Leafs

1 TBS Balsamic Vinegar

1/2 Cup Cava, Extra Dry

2 to 3 Dry Thai Bird Eye Pepper, crushed to a fine powder

1/4 TSP Salt

1/8 TSP Nutmeg

1 Large Lime, Zest & Juice

 

Toast the Pistachio Nutmeats on a very low temp in a heavy skillet. Set aside to cool to room temp.

Put the Melon, Cucumber, Pistachio & Mint Leafs into a large Mixing Bowl. As you add the Mint

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Couscous with Figs, Bacon & Goat Cheese

Goat Cheese stuffed Figs wrapped in Bacon and Sauteed are quite popular as an appetizer. The flavors are wondrous and succulent together. I love Lebanese Style Couccous;  http://www.tasteofbeirut.com/2012/02/lebanese-couscous-moghrabieh/

I use it often, it is so versatile, you can serve it hot or cold. What you add to it is as infinite as your imagination. For this recipe I’m going to use the flavors of the appetizer I’ve described above.

1 Cup Lebanese Style Couscous

1/2 Cup Walnuts, chopped

1 Tablespoon Olive Oil

12 Ounces Thick Cut Smokey Bacon, cut into 1/4 inch pieces

3 or 4 Stalks Celery Root,

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Fresh Blackberries & Cava

I have some of the most plump, juicy, succulent, almost sensual in there dripping down the chin, tempted to lick off with a primal use of the tongue orgiastic succor, in the face of this humdrum rigor of breathe and bones and flesh… A burst of elan and want of live and all it’s offerings… Blackberries

Oh how I love living in San Francisco. The Central Valley produces some of the best Veggie & Fruit in the world. And it’s about an hour or so away from the City and it’s Farmer’s Markets.

These fruits of earth deserve a

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Sangria

Luscious Fruit; Plum, Apricot, Peach, Nectarine, Kiwi, Strawberry, Lemon and Lime.

Luscious Fruit ( I think I know a Drag Queen goes by that name, and if I don't. well, I should!)

Cut all the fruit into bite size-ish pieces.

Cut Fruit ( No, I won't go there…)

Zest and chop some of the Lemon and Lime peel.

Zesty!

Put all the Fruit and Zest into a really large pitcher. Pour in 2 bottles of Red Wine ( I used 2 Buck Chuck Shiraz) and about 2 cups of White Rum, Season with Cayenne, Nutmeg, Cinnamon

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