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HEeats

EATS/ RECIPES

Basil Butter

Lift corn on the cob to an entirely new level. Trust me. You want to try this.

Simple, Delicious Basil Butter

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Add a sweetness and brightness to regular butter for a more-perfect corn on the cob.

Ingredients

  • 3 small leaves of basil
  • 3 tablespoons of butter

Instructions

1

Just stack basil leaves and cut into narrow strips.

2

Put basil in small bowl with butter and melt in the microwave.

3

Let butter solidify (or toss in the refrigerator to hurry it along).

4

Use like regular butter and enjoy.

DRINKS/ RECIPES

Best Cocktail Ever!

There was a bar in San Jose I went to that operated as a speakeasy. When you were permitted to descend the steps into the basement, there was a rollicking bar with bartenders in vintage garb who would interview you about your tastes. This one was recommended as matching what I like, and to this day is my very favorite cocktail. I ask for it anywhere I go.

The Ninth Ward cocktail created by Brother Cleve

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The richness of bourbon, spiciness of clove, and a zing of citrus make this a complex but refreshing cocktail for any mood.

Ingredients

  • 1-1/2 oz Bulleit Bourbon
  • 1/2 oz St. Germain Elderflower Liqueur
  • 3/4 oz Fee Brother’s Falernum syrup
  • 3/4 oz fresh lime juice
  • 2 dashes of Peychaud’s bitters

Instructions

1

Shake on ice and strain into a cocktail glass.

2

Save one for me.

EATS/ RECIPES

Linguica, Potato and Chard: A Hearty Dinner

I’m a big fan of what I call SINGLE POT DINNERS. These are things you whip up by seeing what you have in the refrigerator, and inventing something new. Here’s one, perfect for 3 people, that was very much enjoyed.

Linguicia and Potato Single Pot Dinner

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Ingredients

  • 1 fresh linguica (portugese sausage)
  • 2 yukon gold potatoes
  • 2 tbsp olive oil
  • 2 cloves sliced garlic
  • 1/2 medium onion sliced thin
  • 6 leaves of chard (I used 2 leaves of collards too)
  • 3 tbsp water
  • 2 tsp lemon juice
  • salt and pepper to taste

Instructions

1

Slice linquica in half and grill (I use a grill pan) to give grill marks and remove some fat. Cut in 1-inch chunks and set aside.

2

Microwave potatoes and cut in 1-inch cubes.

3

Put olive oil, garlic, onion, linguica and potatoes in cast iron skillet over medium heat. Leave it alone so garlic and onion can soften in pan.

4

Stir to mix flavors. Lower heat to medium-low, add greens, water, and lemon juice.

5

Cover until greens begin to steam.

6

Stir into the rest of the dish and cover until greens are tender (about 5 minutes).

7

Add salt and pepper.

DRINKS/ EATS/ Good Tastes/ Local Joints/ Wino Day Trips

Seven Sisters Fest: The Start of Something Wonderful

Seven Sisters Fest

I have always loved festivals. I grew to become a little obsessed with them when I worked for Walt Disney Imagineering designing and building theme parks. Every group get-together I hosted from then on had to have a theme, and had to be a complete experience. I became an OCD host at my own house parties creating contests and prizes, themed foods, appropriate place settings for the evening, and moving from conversation to conversation like a hummingbird making sure every person was having fun. Then I happened to go to an LA Burning Man event that changed my life – and made me even worse.

Continue Reading…

EATS/ Play With Your Food

Food Experiment #1: Curry Salmon, Chevre and Onion Toast

So since we don’t eat out ALL the time, I figured it was time to let you in on the little experiments I do around the house. It’s a well-known fact to my friends that I love to cook. It’s a creative outlet for me, and a stress reliever. When you’re cooking, you’re not thinking about work. You’re working on not burning yourself or cutting off a digit. You’re inventing and get to enjoy your invention immediately.

When you come to eat at my house, you’re not going to get something ordinary. Usually, as I do with my family, I whip up something from whatever is at the house. Sometimes I’ll have a vague idea of what we have and pick up an ingredient or two, but this is all part of the creativity and fun. Oftentimes, these experiences turn out super good. I have one cooking right now. So I figured I’d document what I came home to, what I came up with, shoot a quick pic, and let you know how it turned out. Deal? Continue Reading…

EATS/ Local Joints/ Small Bites

One Giant Plate with A Little Something for Everyone

The Magical Mystery Plate

The Magical Mystery Plate

One of the first places my wife and I discovered when we were seeking fine dining with a Central Coast flair was the SeaVenture Restaurant on the third floor of a hotel sitting on the sand of Pismo Beach. There are a few places like this up and down the coast, but the SeaVenture has a special charm of its own that sets it apart. It’s not trying to be a modern day metal and glass monstrosity. It’s intimate and decidedly loungy feeling with what look like hand-carved blocks of marble in the entryway exhibiting an old craftsmanship we don’t see in many newer restaurants. Some of our best times have been long leisurely meals watching stunning sunsets or migrating whales, but this is also a destination when we just want to class it up for an evening and grab some light bites and drinks. There is one dish that is our defacto for these missions. Continue Reading…

EATS/ Play With Your Food

Battle of the (Turkey) Bulge: Winning Recipe 2012

Cranberry Sauce with Port and Figs

My fav T-Day recipe in a looong time.

Every Thanksgiving I experiment with the menu. This year was no exception. I tried a new orange peel and rosemary turkey brine that seemed to work better than others in the past. There was a lot more spice in this one – the orange peel worked well, the apple juice was a great exchange for cups of sugar in the water. I made roasted garlic mashed yukon gold potatoes. Yumm. But the roasted garlic got lost in the potatoes. I skinned the potatoes, which was a good choice, but would add another head of garlic next time and probably a good amount of pepper. The stuffing was a real bear to make and was good, but I wanted better: cornbread stuffing with linguica and kale. Making the cornbread for the stuffing and drying it out didn’t work like I wanted. The cornbread turned to mush, the linguica needed to be skinned to not be a chewy distraction, the kale was lost.

But the real winner to me, with modifications I will recommend, was the Cranberry Sauce with Port and Dried Fig. I first saw fig added to cranberry sauce on an episode of Iron Chef, so was eager to try it and was going to do it anyway when I found this recipe. Figs just seem like a perfect counterbalance to cranberries. They’re soft instead of crisp. They’re sticky sweet to offset the tart. But then the addition of port seemed like a real taste rounder, and I was right. Cranberry sauce is a high note in music, and the port, with its hints of rich base fruit and some barrel characteristics really grounded the dish. There were new layers to the taste profile now that made it both incredibly complex and satisfying – especially for wine lovers. And cooking it with a rosemary sprig and some black pepper? Genius. I love this one and am going to try it with my revisions again very soon.

Check it out at the above link or click here to try it yourself. Be sure to report back to me what you think. I think you’ll love it.