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it's your life too, I'm just taking credit for it. 
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December 30, 2008

14th annual holiday cocktail party

Marc and Jessica played host to this years cocktail party. Its almost embarrassing saying you've been to 14 of anything. This thing used to be a noon to midnight affair, but our livers have collectively yelled uncle. Now its a more civil event of Hors d'œuvres and well dressed women. 
I hung out back cooking pork chops, getting smoke in my eyes, and learning all about the personalities I've been drinking with for all these years. I found out why they call Lisa "Motorcycle Lisa". Turns out Google knows more about her than I did. Try searching "motorcycle lisa san francisco".

This is my second year with this pork chop recipe and I feel I've perfected it. Its really just the same set of herbs that I've been working with for the last year, but the fire brings them to life.

4 pounds of thin cut bone-in porkchops (1/2 inch).
Throw the pork in a bowl with lots of salt, pepper, olive oil and a little vinegar.
Add a generous handful of chopped cilantro, and 4 chopped serrano peppers.
Mix well, cover, and let sit in the fridge until dinner time.
Cook over medium-high coals a couple minutes per side. Just until the meat is no longer pink. I wait for the blood to seep to the top.

 

Filed under  //   bowen   gk   lansdown   marc   recipes  

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November 21, 2008

Bacon Today, Daily Updates on the World of Sweet, Sweet Bacon

The folks at bacon today http://bacontoday.com/ bring us all things bacon. You all know I'm a big bacon fan so I'm entranced by this site.


Check out the bacon wrapped iphone. positively sizzling. http://bacontoday.com/bacon-wrapped-iphone/
Or their cooking section (obviously there are many other uses for bacon). http://bacontoday.com/category/cooking/

What could be better? Macaroons today? Standing Rib Roast Today? I love how the www can be so specific.

Filed under  //   recipes  

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August 30, 2008

high quality image distribution test

I posted these images to test high quality distribution.

enjoy the lusciousness of 4MB images. shot with my Canon 5d + Sigma 50mm 1.4, natural light.

or try

Luscious ribs...
2 lbs pork "country spare ribs" from Whole paycheck. its almost a porkchop, but with more fat and a little tenderloin.
Roll in salt, pepper, chili flakes, rosemary, chopped cilantro and sliced serano peppers.
Place on grilling pan in convection oven at 400 degrees F for about 20 minutes or so.
You know its done when the juice drips clear, the room fills with savory pork smell and you hear that fat sizzling in the pan.

Remove from oven and rest.

Serve naked, or with BBQ sauce. the secret to great sauce is that it is always applied at the very end, or even sometimes after cooking. I prefer "Everett and Jones Super Q" out of Oakland.
 

       

Click here to download:
high_quality_image_distributio.zip (13488 KB)


Filed under  //   andrea   heaney   lewis   recipes  

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August 24, 2008

note to Leo: Kristin serves an awesome penne with fresh herbs

Leo, my best advice to you is that you involve kristin in the design
of the restaurant and it's menu. I think she has a great sense of
straightforward elegance, and can cook a mean penne.

I think female input on the design is really important. Steve says you should get Annette involved too.

take her out to lunch.

Ciao!

Here's my recollection of the delicious penne Kristin prepared for us post RadioHead (your results may vary). In retrospect this 2pm dinner provided the fuel for my subsequent session. The peppers helped my gut convert over imbibed tequila into the vibrancy required to surf heaving barrels (see previous post). 

Fresh herb penne (Scagliotti hot) 
1/4 cup Finely cut Italian parsley and oregano
1/2 cup sun dried tomatoes in oil
2 cups halved cherry tomatoes
1/4 cups minched shallot
1/3 cup olive oil
2 tablespoons pepper flakes
1/2 cup shredded hard cheese, Parmesan?
1 package penne.
Salt, Pepper to taste

Heat oil, add shallots and tomatoes, herbs and sundried toms. Salt and
pepper. Throw in the penne. Mix, add a little cheese, and brown. Add
some pepper flakes, simmer and move to plate. Garnish with more cheese
and peppers.

unfortunately I didn't have the foresight to photograph the meal, but suffice to say, it looked beautiful with the reds, greens, and whites glistening in olive oil.

Filed under  //   kristin   leo   mueris   recipes  

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