Guys CAN Cook

In my last post I mentioned the valentines dinner my boyfriend was going to prepare for me, with some skepticism. How can you blame me? This is a man who orders delivery every night of the week and considers his homemade salads a gourmet masterpiece. He is, however, extremely picky and has an appreciation for fine dining. Apparently sometimes this is all you need because his 3 course dinner last night absolutely shocked me. It was honestly one of the best home cooked meals anyone has ever prepared for me. The man freaking flambéed! I'm a culinary graduate and I never flambé. If that wasn't enough to put me to shame his calm, cool, and collected manner in the kitchen was. "Who are you and what have you done with my incompetent boyfriend?" I'm just glad I have finally discovered his secret talent so I can reap the benefits more often ;)

Making magic

Small potatoes with olive oil, garlic and cipollini onions that he roasted at 350 degrees for 30 min. If you can find these onions buy them! They are sweet and tender and make a great addition to any roasted dish.

A side dish of sautéed spinach and fresh tomatoes with garlic. So simple and so delicious.

Quail browned then simmered with white wine, fresh herbs, garlic, shallots and Cognac. Surprised? So was I.

The finished product:

Extremely happy, proud and excited to eat.

Chocolate is in the Air

Still looking for a way to celebrate the silliest holiday ever? OK I guess Valentines can be sweet although I think it's more notorious for spawning disappointment. (Let's hope this isn't the case with the valentines dinner my boyfriends preparing.) Just kidding ;) Regardless, whether your with your schmoochoopoogus, friends, family, co-workers or yourself, here are a few delicious ideas that won't disappoint.

Cupcakes from Sprinkles


A 6 piece box set from Jin Patisserie filled with specially selected tea, spice, herbal, asian, citrus and alcohol flavored chocolates.


Or join Sur La Table's chocolate class this Saturday to make your own amazing desserts like this chocolate whipped mousse in a handmade chocolate bowl.

How to Overeat

Gluttony is not your fault. If food wasn’t this good, we wouldn’t have a problem. That's why I'm blaming the food, the farmers who grew it, the chefs that made it and God for creating it. But as a true foodie and glutton, we know that behind all the sharp digestive pains, gassy sleeps, acid reflux, excruciating bathroom trips, cold sweats, and compulsive vomiting, it’s worth it.

Getting Started
There is never a bad time to become a glutton. I suggest starting on New Years Day when all the suckers have turned to dieting. More food for you! While you are hung-over on the couch, pondering if everything could be easier over a bucket of fried chicken, be proactive. Organize a big Greek lunch at Taverna Tony in Malibu.
Eat: hummus, melitzanosalata, taramosalta, 2 grilled Octopus tentacles, 9 pieces of calamari, a Greek salad, 5 grilled vegetables, sixteen pieces of pita, baklava, 5 mouthfuls of bougatsa, and... 3 mimosas.

Does you’re body need this? Of course not. Should you say “no” when the meal is over and you top it off with another order of fried calamari? (It’s your goddamn suggestion.) And when you are rolled away and put in the back of a car where you ooooh and boohoo with stomach pains do you stop there? No. 2 hours later go to the movies, order popcorn drowning in butter and eat it all by yourself. Who’s the piglet? You are!

Follow Through
Wake up nauseated by the thought of food. In spite of this, have a smoothie and fried egg sandwich for breakfast before heading to Laguna. By 1:30pm you will be wondering if a small animal has crawled into your stomach and died. Ignore this feeling. Meet friends for lunch at The Rooftop, where not wanting to be rude, you scarf down salmon, Asian slaw, a side of chips, fish salsa and a mojito. Just to be polite.

By dinner you are sure a baby whale is lying dead in you’re gut. This is normal. On the way to dinner complain that you’re too full to eat, but when you get there exclaim, “Oh I didn’t know we were going to Tabu Grill! It’s one of the best restaurants in Orange County according to Zagat.” So, after a cranberry and goat cheese salad, yellow fin poke, flourless chocolate cake, a few glasses of wine and some champagne, push your plate aside and loudly say, “Ah that was just right”. This is of course a lie as you have already undone the top button to your skinny jeans and pulled the zipper half down allowing your new muffin top to rest comfortably over the edge.

2:30 am you should be writhing in bed, ridiculously uncomfortable with an abnormally large mid section. At 9am wake up to noxious fumes of onions, cheese, cream, bacon, butter and FAT. You will want to hurl but don’t. You have not yet maximized your gut’s full potential. An hour later sit down to a brunch of egg frittata with potatoes, ham and cheese and a mushroom tart oozing cream, sherry, butter and more cheese. Eat a piece of both. Difficulty re swallow the masticated bites forcing their way back up your throat.

Ejection
By 3:55 pm you will be on the 405 back to LA when you empty your mid-day snack of Doritos and chocolate milk out of a plastic bag. (Advanced gluttons may consume these items now.) 4:00 pm it hits you. Clutch your plastic bag as you exit for a bathroom while acidic burps act as a warning sign for the explosion that is about to occur. Ten minutes later insert head into dirty public toilet and spew the mushroom tart, cheese frittata and a bit of that Asian slaw. Pull out any shredded cabbage that may have become lodged in throat. At 4:18 pm, near LAX, upchuck the slaw, tuna tartar, and an octopus tentacle into your faithful plastic bag. Asian flavors will be strong. Spend the rest of the night devoting your time between the bathroom floor and puke stained couch. By morning you may be weak but you will be ridiculously thin.

It's game time

Just because it's the Super Bowl doesn't mean you have to resort to KFC or Pizza Hut. Not that there's anything wrong with that (I still have a very special relationship with The Hut). But why don't you let 2010 be the year you surprise your guests with some awesome homemade food! Here are two simple recipes that are sure to be a hit at any Super Bowl party. Make the guacamole if you’re low on time and are looking for something to bring to the party. Tackle the chili if you have a few hours to spare and are having the Super Bowl party at your place. That way you can start the chili in the morning, let it simmer for a while, and by game time you will be good to go!

Killer Guacamole

• 4 ripe avocados halved, pitted and peeled – save pits
• 1 red onion finely diced
• 2-3 cloves of garlic minced
• Fresh lime juice to taste
• ½ cup cilantro chopped
• Cherry tomatoes halved
• 1 tsp red chili flakes
• Salt and pepper to taste
• 1 jalapeno chopped (optional)

1. Combine first 5 ingredients in a large bowl and mash with a fork until avocado is broken down but still slightly chunky.


2. Add rest of ingredients, combine well and taste for seasoning. Taste continuously until you are happy with the marriage of flavors.


3. Add the saved avocado pits to your guacamole. This make look funny, but they will keep the avocado from turning brown. Serve immediately.


Todd's Runnin' and Gunnin' Turkey Chili

Runner-Up at my company's Chili Cook-Off, this recipe has been shared with friends, family, and co-workers alike and become their chili recipe of choice. Why didn't it take home first place, you ask? The results were rigged. The proof is in the chili.

Just remember that the full flavor won’t be realized until everything starts breaking down. So be sure to have your spices nearby to get that perfect flavor. Enjoy.

Ingredients:

• 2 Garlic Cloves, minced
• 1 White Onion, peeled, diced
• 3 Bell Peppers, various colors, diced
• 2 Jalapeno Peppers, diced
• 1 - 2 Cans Diced Tomatoes
• 1 Small Can Tomato Paste
• 1 Can Kidney Beans
• 1 Can Chili Beans
• 1 Pound Ground Turkey
• 1 Tablespoon Olive Oil
• Salt
• Pepper
• Cumin
• Cayenne Pepper
• Chili Powder
• Hot Sauce
• Sour cream, cilantro, cheese, avocado or scallions for garnish

1. In "High" crock-pot, add: 1 can of diced tomatoes, 1/2 can of tomato paste, diced bell and jalapeno peppers, 1/2 of total diced onion, 1/2 of minced garlic cloves.

2. Drain Kidney Bean juice from can and dispose. Add 1/2 of Kidney Beans to crock-pot. With leftover half, smash inside the can with a fork, then add smashed beans.

3. For Chili Beans add juice and 1/2 of can's contents to crock-pot. Smash similar to Kidney Beans and add to crock-pot. Fill Chili Bean can with water and add to crock-pot.

4. Place oil in medium nonstick pan, add second half of onions to the oil. Sauté onions until translucent. Add remaining garlic to oil.

5. Briefly sauté garlic prior to adding the turkey. Season with salt and pepper. Cook Turkey until just not pink.


6. Transfer Turkey, onions, and garlic to crock-pot. Stir chili and add salt, pepper, teaspoon of cayenne, tablespoon chili powder, cumin, and several splashes of Hot Sauce (you will want to add more during the process, be conservative at first.


7. Cover and let simmer for an hour. Taste and adjust seasoning. Cook for additional two hours on low heat.


8. Garnish with any or all: sour cream, minced scallions, chopped cilantro, avocado or shredded cheese.

Chili Recipe courtesy of Todd Johnston

Olive Oil

No I’m not talking about Popeye's sweetheart. I'm talking about that delicious, flavorful oil that is found in everything from salad dressings to gourmet ice cream. These days there are hundreds of olive oils to choose from ranging from $4 a bottle to $50 bucks! So it's important to know what you're paying for.

Olive oil is like wine. The flavor, color and consistency vary on regions and types of olives. Oil is extracted from olives through an olive press. All olive oils are graded in accordance with the degree of acidity they contain. The less acidic, the better and in general, the deeper the color, the more intense the olive flavor. Make sure to reserve the expensive oil for things like salad dressings, bread dipping, or garnish on a dish. Extra virgin and virgin olive oils are not meant to be used on high heat.

• Extra Virgin- The King of olive oils. This is the first cold pressing of the olives, which contains an acidity level of only 1 percent or less. It produces deliciously fruity, elegant, strong, and expensive oil.

• Virgin- From the first cold press, but riper olives are used which yields a slightly higher acid level, between 1-3 percent. This is a great basic olive oil to have on hand.

• Plain olive oil - A blend of virgin or extra virgin and refined olive oil. It is much lighter in color and blander in taste. It is an all-purpose olive and good for cooking at higher heat levels.

• Light olive oil- contains the same amount of calories and fat as regular olive oil but is so refined that is has little of the classic olive oil flavor. Good for baking or cooking when you don’t want that olive oil flavor and great for high heat levels.