Archive for July, 2011
When I first met my friend Chef John Farion, he took his ex-wife, his sister Katherine, and me to a nice restaurant on Melrose. His friend was chef there, and I had a lovely steak with blue cheese sauce. It was heavenly, and I have adapted it to my own kitchen. I’ll be posting it next time I make it.
So, last night, I really wanted to come up with that same taste when I was making blue cheese burgers. I realized it would have to be the sauce that did it, and it was a hit!
In this post
Yesterday was very interesting. My friend Josef asked me to come with him to see something new in Encino, and also promised me breakfast.
Since this blog is mostly about food, let’s talk about breakfast first.
More than Waffles
Encino is an interesting place, as it is dominated by Ventura Boulevard, and if you are a merchant, and you want to be successful, your business almost has to be on Ventura Boulevard. It’s been that way since the Tonngva Indians settled the area thousands of years ago. Ventura Boulevard was part of the original El Camino Real, and was a popular stop for clergy on way to various Missions on the route.
Josef told me there was a breakfast place right downstairs from where we were. I wasn’t too excited, thinking it would be a little hole in the wall, office workers’ cafeteria. I was wrong! More Than Waffles has outdoor seating, is very popular, and has a lovely interior.
Read the rest of this entry »
Recipes in this post
- Honey Coleslaw
- Red and White Coleslaw with Boiled Dressing
- Tangy Apple-cabbage Slaw
- Creamy Cilantro Lime Coleslaw
- Red Cabbage Salad
- Asian Coleslaw
- Mexican Coleslaw
- Reds Coleslaw
I love cabbage, all year round, but in the summer time, when it’s hot and you want something cool, coleslaw always comes to mind.
Everyone has their favorite, whether it’s a recipe passed down from their grandmother, some kind of science experiment, or even KFC (which really is good coleslaw).
I have a few recipes on this site for coleslaw, and I found one at Miss in the Kitchen that I really want to try. So, without further ado, here is my Coleslaw Collection – well so far, that is.
Last night my girl friend Amber came over for girl talk, and since there were no adult libations in the house, we went to our local Armenian liquor store to get something.
Amber likes vodka, and the Armenian store is the place to go, since vodka is very popular with Armenians. It seems that every type of vodka made in the world is available in the Armenian liquor store, with myriad flavors, and whimsical bottles. We got a citrus flavored variety since I had a large can of tomato juice in the refrigerator. I also have a large sweet Italian basil plant.
My friend and former chef at Birds in Hollywood, Chef John Farion, had come over to change the door on the refrigerator. Of course, as I was getting ice and then the tomato juice out of the refrigerator, I kept trying to open it on the wrong side. That made Amber and I laugh.
I had watered my sweet Italian basil plant and it was sitting on the counter. You know where this is going, huh? Me too. These drinks turned out really tasty, and I think you will want to add them to your next get together.
Recipe: Bloody Margarets
Summary: A take off on Bloody Mary and Margarita Pizza. Fresh basil anyone?
- 8 whole basil leaves
- 2 cups citrus or other good vodka
- 1 large can tomato juice
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- Garlic Pepper
- Moisten the lip of four tall glasses, then crust the edges in garlic pepper. If you don’t have garlic pepper, or don’t like pepper rimmed drinks, you can skip this step.
- Put ice in each glass, and one whole basil leaf in each glass.
- Put the vodka, tomato juice, Worcestershire, Tabasco and remaining ice in a nice pitcher. Rub the basil leaves together in your hands to release the oils, then roll up and slice finely in a Chiffonade. Add that to the pitcher and stir. Check for seasoning, adding more Tabasco or Worcestershire as needed.
- Pour this into the tall glasses and serve. There should be more left in the pitcher for refills.
You can make this in a pitcher or in individual tall glasses. The directions here are for a pitcher. This recipe is for four adults.
If you have little ones at home, who would like to have some, put the vodka directly into the glasses and not the pitcher.
Preparation time: 1 minute(s)
Cooking time: 1 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Before and After
Chef to the Rescue?
My friend, and former chef at Birds in Hollywood, Chef John Farion had come over on Saturday and changed the door on my refrigerator. It had opened on the left hand side. All the refrigerators I have previously had have opened on the right side, and it had taken a while to get used to this one opening on the left.
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Usually on the Annual Cruise Night in Glendale, I usually cook up a bunch of Route 66 food, invite friends over, and then walk over to Cruise Night. This year was a little different, so only Spane, and Amber’s children went. I didn’t have people over, but Spane and I both like chicken wings. Read the rest of this entry »