A Blind Friend Date

Now that I've officially transplanted myself down here in Florida, it's time to make friends...easier said than done. I'm not 10 anymore. I can't find a new bestie by offering up my PB&J to the girl sitting next to me in the lunch cafeteria. So where do you go to make QUALITY friends once school is over and you're out in the real world? The bar? God no. Your job? Perhaps. The grocery store? Tried and failed. Match.com? Ok, now we're just getting desperate (but please believe this idea did go through my head at one point).

You want friendships to happen organically, but sometimes that is just not possible. The situation is further complicated when you're a female looking for same sex friends. Trust me. So, I had my aunt set me up on a blind friend date with her assistant at work.

We attended a cooking class together at Italian eatery Bice that showcased classic Italian sauces. We learned the ins-and-outs of traditional bolognese, alfredo over homemade fettuccini, snapper Livorno style (onions, capers, kalamata olives, etc.), and a salad with a lemon and oil vinaigrette that stole the entire show. A few rounds of top-notch food, a couple glasses of red wine, and some quality female bonding time later, we decided to take it to the next level. She wanted to introduce me to her family. Yea, we move fast.

I was invited to a beachside BBQ the following weekend. Hoping to contribute something simple, spicy, and delicious, I settled on my own interpretation of "Sausage and Peppers". Now I'm not claiming to have reinvented the wheel here, but I have to say that this was unlike any sausage and peppers I've ever had. Move over red and green bell peppers. We got some new faces in town, and they're bringin' the heat.






Sausage and Peppers
Ingredients
1.5 lbs pre-cooked sausage links, sliced
2 yellow bell peppers, cut into chunks
1 poblano pepper, cut into strips
1 jalapeno pepper, sliced in rounds
1/2 medium red onion, sliced
2 cloves garlic, minced
1/2 cp cilantro, chopped
2 tb olive oil
salt to taste

Directions (serves 4)
1. Preheat oven to 425 degrees.

2. Bake sausage, uncovered, for about 20 minutes to get some good color and texture.

3. Mix the rest of the ingredients in a medium bowl. Set aside.

4. After sausage is done cooking, take sausage slices out of the pan, leaving all of those succulent juices behind. Set sausage aside. Dump the pepper mixture into the same pan as the juices and cook for about 25 minutes.

5. Remove peppers from the oven and combine with sausage. Garnish with cilantro.

**The dish was a hit, and I'm keeping my fingers crossed that I got the almighty seal of approval from the parents. But girl, if you're reading this and it doesn't work out with us, don't worry. It's not you, it's me.

The Morning After...

Ahhh, the morning after. The good, the bad, and the ugly.

Luckily, the only thing I woke up to this morning was evidence that I had made Kale-Avocado Salad the night before. Crisis averted. I threw the leftovers in an omelet with diced tomato, sautéed baby portabella, and shredded pepper jack cheese. Oh so good.

Something on the Side: Kale-Avocado Salad

Fabolous (rapper/wannabe gangsta) had millions of people in the early 2000's echoing the lyrics "Cuz the entrée ain't as good without somethin' on the side". Now whether he was paying homage to his favorite part of a home-cooked meal or a fine Caucasian woman? I guess we'll never know. But there is one thing we can always be sure of. Something on the side: good for dinner, bad for relationships.

Here we have a mouth-watering side dish hailing from the mean streets of Connecticut. My friend and I eat this by the boatloads when I go up there for a visit. It has made us diehard kale fans, and why not? It's a nutrient powerhouse and delicious to boot. When combined with avocado, which has fat in allllll the right places, the composition of flavor and healthfulness simply cannot be beat.

Although this salad complements a variety of proteins, you know I love myself a great piece of red meat. Therefore, I served this up with some jalapeno-garlic flank steak. Medium-rare, thinly-sliced, cut against the grain, and you're good to go. I garnished it with a handful of cilantro and lime wedges. Party in my mouth.


Kale-Avocado Salad
Ingredients
2 bunches kale, stems and ribs removed, chopped
2 avocados
3/4 cp orange bell pepper, diced
1/2 cp red onion, finely diced
juice of 1 lime
1/2 cp cilantro, chopped
1 tb crushed red pepper
salt to taste

Directions (serves 4)
1. Bring large pot of salted water to a boil. Submerge kale in water for about 1 minute, or until it turns bright green. Pour kale into a strainer and run under cold water to stop the cooking. Squeeze excess water. Set aside.

2. In a large bowl, combine all other ingredients, mashing the avocado as you go. Add blanched kale to the bowl and stir until well-combined. Salt to taste.

The Art of Entertaining: Wall St. Meets Main St.

My aunt is a major player over at Goldman Sachs, and part of maintaining her baller status around the water cooler is entertaining her high-profile clients with wine tastings, golf outings, and charity auctions. Recently, she decided to host a glitzy dinner party in her luxurious Palm Beach home, and yours truly was hired to play private chef for the evening. Game on.

She wanted a menu that told a tale of "reverse snobbery", a new trend amongst the mega-wealthy. It explains why the rich now opt to fly coach over first class, and have traded in their shiny Beamers for the fuel-efficient, Earth-friendly Prius. It is also why I decided to prepare some good ole' fashioned meat and potatoes to counteract the delicate, sophisticated cuisine they've grown accustomed to.

Needless to say, this wasn't your average meat and potatoes. The title was merely a façade, created to give guests the illusion that they were about to enjoy an understated meal. But let's be honest. It was paired with wine worth more than my car payment (FYI- I roll deep in the Jeep), and served on Waterford Crystal worth more than...well, my life. Which is literally true, unless the stock value of purple chef's coats and sub-par cutlery has skyrocketed without my knowledge. Then I'm golden.

The Menu:
Appetizers
Black Mission Figs with Prosciutto, Rosemary Goat Cheese, and Bing Cherries
Smoked Salmon Spread on Melba Toast
Warm Brie with Champagne Grapes and Jalapeno Jelly




Salad
Arugula, Garlic and Lemon-Roasted Beets, Crumbled Goat Cheese, Plum Tomatoes, Shallots, and Homemade Balsamic Vinaigrette






Entrée
Pork with Argentinean Chimichurri
Sautéed Zucchini Ribbons, Baby Portabella, and Red Onion
Roasted Sweet Potatoes and Brussels Sprouts



The meal was a great success. Between conversations of private jets, Ivy League schools, and a heated debate over whether or not it's a good time to buy BP stock (I'd hold off for now*), guests actually took the time to come over, shake my hand, and personally thank me for a job well done. Me. The hired help. They couldn't believe that the whacky girl in purple just cranked out a meal that rivaled those prepared by some of the top chefs in the world. It opened the floodgates for fantastic conversation and the sharing of some incredible experiences. Food- the great equalizer.

Now it's time to tell your own tale of reverse snobbery. I've included the Pork with Argentinean Chimichurri recipe below to get you started on the plot line, but it's on you to round it out and create your own happy ending. Over and out!

*Yes, I have my Series 7 stockbroker's license. No, I am not licensed to give stock advice. For those curious, I have actually scooped up some BP stock in the past week or so, but only because my portfolio has a death wish. Happy trading.




Pork with Argentinean Chimichurri
Ingredients: (serves 4)
2 lbs pork tenderloin
1 bunch fresh flat-leaf parsley, chopped
1/2 cp cilantro
5 cloves garlic
1/4 cp red wine vinegar
juice of 1 lemon
1/4 medium red onion, chopped
1 tb crushed red pepper
1 1/2 cps olive oil
salt and pepper to taste

Directions:
1. Preheat oven to 400 degrees.

2. Rub the tenderloin with salt, pepper, a few tb of oil, and a little bit of love. Sear whole tenderloin in a frying pan on medium-high heat on all sides, just enough time to get some color started on it.

3. Bake tenderloin, uncovered, in the preheated oven for approximately 30 minutes, depending on the thickness.

4. Add remaining ingredients in food processor (this is when you'll use the rest of that olive oil) and pulse until well-combined. Taste and season appropriately, keeping in mind that this is a strong, deliciously raw sauce.

5. Remove tenderloin from the oven and let rest for at least 5 minutes. Slice it nice and thick, on a bias. Drizzle the chimichurri sauce over it. Make sure to serve a dish with remaining sauce at the table because it is AMAZING. You'll want to pour it over everything and maybe just straight into your mouth.

Featured On: Food is My Porn

One Tequila, Two Tequila, Three Tequila, Floor.
The rumors are true. Tequila makes your clothes fall off. Take it from the true lush that I am. The sheer mentioning of the word "tequila" has caused my bra to unhook itself and find it's way to the floor. Work it.

Cooking with alcohol is perfect if you are looking to bring big, distinctive flavor and aroma to both sweet and savory dishes. It conveys a rich, layered effect without the heaviness. For the Italians, it's wine. For the Germans, it's beer. For me, it's vodka in my morning OJ. (Yep, and like clockwork my pants have joined my bra on the floor)

Today I've gone the Mexican route. I grilled some Tequila Lime Shrimp Kabobs with an Avocado Cream Dipping Sauce. A night around the grill is a great way to entertain your guests during these sizzling summer months: the fresh meats and produce, the smoke wafting in the air, those tantalizing grill marks. Add in some tequila and you've got fun for the whole family. So grab your closest bottle of José and let's get started!

Ingredients (serves 4)
Kabobs
1 lb raw shrimp, peeled and de-veined
1 cp tequila
2 limes
1/4 cp olive oil
1 tb crushed red pepper
1/2 cp cilantro, chopped (sub parsley if you prefer)
1 tb salt
Mixed veggies for kabobs (jalapeño-HIGHLY recommended, onions, peppers, etc.)

Dipping Sauce
1/2 cp guacamole
1/2 cp sour cream

Directions
1. Ok, let's get rid of the elephant in the room. Just do a shot of tequila already. You deserve it.

2. Soak the kabob sticks in water for 2 hours. I soaked mine in tequila and lime juice instead. What can I say? I'm a good time.

3. Marinate shrimp with all kabob ingredients minus veggies for 30 minutes.

4. Mix guacamole with sour cream, set aside.

5. Get the shrimp and veggies on the sticks and grill the kabobs on medium-high heat for about 4 minutes on each side, depending on the size of the shrimp. Baste shrimp with remaining marinade every 2 minutes or so.

6. Convince your friends it's time to start doing shots with you so you aren't drinking alone (yet again). After all, it's a family affair.

7. Plate up the kabobs. Garnish with lots of fresh chopped cilantro and lime wedges. Serve with dipping sauce.

PHEW! Lights out, we're done. Put your clothes back on, drink plenty of Gatorade, and eat some empty carbs before bed. If you play your cards right, your hangover won't be too bad tomorrow and we can forget this ever happened. Cheers!

Featured On: Food is My Porn

This post was featured on Food is My Porn, a wonderful blog that documents one woman's passion for food, family, and friends. The editor, my longtime friend Gina, is a top-notch foodie. She comes from a long line of strong Italian women who welcome you into their home as if it was your own, and never let you leave on an empty stomach. Family first, manicotti second. It's a good thing.

Doin' a Little East Coast Swang
Food is great. Porn is great. Food AS porn? Sign me up. In fact, throw in a great glass of red wine to complete the trifecta. Hook, line, sinker.

I just moved back to the East Coast, and I recently had the pleasure of cooking dinner for three of my closest friends. Alright, so it was actually only ONE of my closest friends and two other people that I had just met that week. However, when your week includes a riverside Boyz II Men concert at the brink of sunset, you are bonded for life. “I’ll Make Love to You” has a way of bringing people together. So yes, the stage was set for a dinner with my close, albeit new, friends.

I opted for the classic “Surf n’ Turf”. This dish has all of the elements I look for when creating a meal: simple ingredients and preparation, open to interpretation and creativity, appeals to a wide audience, allows for a lot of people-to-people and people-to-food interaction, conjures up a little nostalgia, and is ultimately quite the showstopper once it hits the table.

In this case, I did a Cracked Black Pepper and Sea Salt-Crusted Filet Mignon served with Maine Lobster and a Vanilla-Scented Butter. Because there are so few ingredients, quality is key. If you’re going to cut corners here, just grill some burgers instead.

Disclaimer: The measurements listed below are for ENTERTAINMENT PURPOSES ONLY. I am a strong advocate for throwing out the measuring tools and relying solely on your greatest kitchen asset- your palate. Breaking away from the “recipe-reader” mentality will unlock your inner chef. At that point you will be able to cook anything, and cook it damn well.

Ingredients:
Surf

4 live lobsters

2 quarts water

2 TB salt

Stuff to throw into the cooking water: onions, garlic, white wine, lemons, bay leaves, peppercorns, etc

Turf

4 filet mignons (aka beef tenderloin)

4 TB cracked black pepper

4 TB sea salt

1 stick unsalted butter

Vanilla Butter

2 sticks unsalted butter

2 vanilla beans or 2 tsp vanilla extract

salt to taste

Directions: (serves 4)

1. Melt 2 sticks of butter in a small saucepan over low heat. Cut the vanilla beans in half length-wise and use a knife to scrape out the meaty flesh inside. Add the flesh and the beans to the saucepan and let it simmer for the remainder of meal preparation.

2. Fill a large pot with water. Add enough salt to make it taste like the ocean. A rule of thumb is 1 TB salt per quart of water, but I prefer to taste it. I’ve gotten enough saltwater up my nose as a beach-loving child to know what it should be like. Add any combination of onions, garlic, white wine, lemons, bay leaves, peppercorns, etc. to flavor the water and bring it to a rolling boil.

3. While waiting for the boil, fill a shallow dish with the cracked black pepper and sea salt in a 1-to-1 ratio. Coat both sides of beef tenderloin with mixture and let sit at room temperature to take the chill off.

4. Tell the live lobsters that they are going to a better place now and put them into the boiling water claws first. Once the water comes to a boil again, cook them for 8-10 minutes (for 1 ¼ lb. lobsters). Remove from water.

5. Melt 4 TB butter in a medium-high skillet. For medium-rare (is there any other way to enjoy beef?) cook the steaks for 7 minutes on each side. When flipping the steaks to the second side, place 1 TB of butter on top of each filet and let it melt into the meat. Once done, let meat rest under an aluminum tent or equivalent for at least 5 minutes.

6. Salt the vanilla butter to taste and (gasp!) add a little vanilla extract to bring out the vanilla flavor IF NECCESSARY. I won’t tell.

7. Round out the meal with a veggie and a starch. I pan-fried some kale with crushed red pepper and shallots then hit it with a little lemon juice, salt, and pepper at the end. The cous-cous I served was lackluster at best, but in fear of upstaging all of the other great things on the plate I kept it simple.

That’s it! To quote some BoyzIIMen here, you’re at the “End of the Road”. And while I can’t promise that if you throw your clothes on the floor that I’m going to take my clothes off too, I can guarantee that you’ll love this dish. Bon Appetite!