Tasty Tastings

"Cayo Hueso Time & Grilled Snapper with Mango Salsa"

2012-02-15T15:11:00.002-05:00

It's been a long time since I left my friends and followers and I must say it's good to be back. When we talk about our lives we talk in great definition of how events have shaped our way of thinking or how we react to others in relationships. I myself have been experiencing both the noun and verb form of pain for the past few months and it had taken my body over like a virus. I didn't know who "I" was anymore nor did I understand what I had become. I recently discovered me again and I now know I am the only person that can define myself. When I define myself I try to remember the hard times I have had recently and how I am overcoming them with professionalism and a positive attitude. I hold my head up high knowing that getting out of a bad relationship with my head held high in honor and knowing it wasn't me that caused the inevitable helps me move forward in life. I have been raked over the hot coals one too many times, thrown under the bus and backed up over and now that I have grown from the experience I will say I am sorry to those hurt along the way. It was all a journey and lesson in life that brought me to this point....the turning point in my life's compass that led me home and as we all know home is where the heart is.

Cayo Hueso is my home and here is where I grew up, not so much as a child does but as a strong woman does. I learned a work ethic here that is ingrained in my head. I learned things here that most mainlanders will never understand. It's a small island and one must work hard to stay afloat. The prices are high as well as the locals and the food here is inspirational. I cast my line out in the potpourri of seafood and always come home with a vast array of flavorful bounties of the ocean. It soothes my soul knowing I hunted and gathered my nightly feast and I can share that feast proudly with friends and family. It is a great sense of self worth knowing that you can finish what you started, knowing no one is gong to drag you down if you fail but help pick you back up and encourage you to try again. I have a dear friend here whose wisdom is appreciated and constantly asked for in good times and bad. She has been a major inspiration to me whether she knows it or not and after writing this I am sure she will know I am speaking of her. My dear chica, she will pick me up when I am down and kick my ass if I am wrong. She will offer advice and experience but the one thing she does not do that I appreciate her for is judging others. So to my dear chica I must say thank you for being here for me as I am here for you. You are a true sista from another mista and loyal to your peers. A chica who will tell me when I try on the "F Me Boots" that she will kill me if I don't buy them because she knows they will lift my spirits as well as my self esteem, she also knows when I am lost and need that emotional backing to help my life's compass point in the right direction. So dear friend thank you for your unconditional love and amazing spirit, you help define me as a woman.
I have made another change in direction as well, I have gone home to find my passion again after it was stripped from my soul this past Christmas. The reason why I started in the culinary profession is the satisfaction I get seeing those who consume my creations enjoy what they have experienced. If you haven't eaten my food before you wouldn't understand the love I put into every step I make in the kitchen. The past few weeks I have soul searched for that love again and I am happy to say it's back and as bad ass as ever. The goddess inside feels renewed and appreciated. My palate once again is alive for flavor and I have been creating some amazing dishes that are uncompromised by the past. New, exciting and creative are good adjectives to describe what's been happening in my life lately and it shined through in the dishes I create. The artist inside still needs some coaxing out of her shell but it's happening and I will be at the top of my game once again. The physical pain sometimes is unbearable but the emotional pain has diminished into mere memories and lessons in life as to what not to do. They say the definition of insanity is to keep making the same mistakes over and over and expect a different result,well the course direction I have taken has made me a better person and I truly have learned from the past. The inspiration I have found here in Cayo Hueso is bountiful and the love I have in my heart has been renewed. I again have let the walls down and have accepted the fact that I am not perfect nor is anyone. Relationships will have their ups and downs but when you start with a solid foundation nothing or no one will ever get in growths way. The mistakes of the past are just that, mistakes, and I refuse to go down that road again. No one in my life will ever strip me of who I am and inspire to be and those I choose to let in will help shape me and guide me into being a better and stronger woman, mother, partner and chef. Now I do want to leave you with a little sample of what's been cooking in my heart, mind and kitchen....Enjoy and Tasty Tastings Everyone.

"Grilled Snapper with Mango Salsa"

Ingredients
1 1/2 cups diced mango
3/4 cup diced peeled, halved and seeded cucumber
1/2 cup diced red onion
2 tsp minced, seeded serrano chile pepper
2 tsp grated key lime zest
3 Tbsp key lime juice
1/2 cup cilantro, coarsely chopped
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp chipotle powder
1/4 tsp salt
4 red snapper fillets (6 oz each)
2 Tbsp olive oil

Directions

Make salsa: Mix ingredients gently but thoroughly. Refrigerate at least 20 minutes for flavors to blend.
Heat outdoor grill or stove top grill pan. Mix ancho chile powder, cinnamon and salt in a cup until blended.
Place fish, skin side down, on a baking sheet. Brush top with 1/2 the oil; sprinkle with 1/2 the spice mixture.
Place fish on grill skin side up; brush with remaining oil; sprinkle with rest of spices.
Grill for 4 minutes on one side then flip and continue grilling for 4 minutes until center is opaque.
Remove from grill an serve topped with Mango Salsa

"When The Walls, Came Tumbling Down" "Cindia's Sunday Chicken DInner"

2011-10-14T08:31:00.000-04:00

Ok so I have 4 blogs drafted and this is where my head and heart are first and foremost. I have some eager with anticipation of the previous 3 but I really have to throw this out there first. Hope you can understand..

My heart has been trampled on more than a time or two and thus fore I have built a strongest, tallest wall around it. Kryptonite couldn’t weaken the concrete and iron structure my inner demons have constructed to protect me from those malicious, heinous creatures known as men.

My life has been a consistent run of “bad boys” in one way or another. It would always start off nice but then our dark sides would collide and it would be a tumultuous ride on a year long roller coaster as I would try to fix things in every way. Tried to make things right and not seek the truth in any form. I would keep working on re-building the past and never look ahead and say “what’s gonna change this time”? Well this time I am going to change. This time I am the one working on myself and how I control the goddess we all know and love. My goddess is a rambunctious one. She likes to be the center of attention and adored by many. She is the one who shields my inside from those who don’t know me and plasters the fake smile across my face that you see in public. Those who know me see the pain behind that smile and the loneliness in my heart that is yearning to be touched by someone that will fill it with love and emotional stability.

Then all at once he walked into my life like the cyclone of emotions I have imagined and written about so many times. Now please don’t think I am rushing into things, but this is the most emotional and spiritual relationship high one could ever imagine. It’s the one time in life that you just go with your gut and swallow up every other bad experience and realize that this is the one you have been waiting for to make the bad ones worthwhile.

Sometimes it just feels right and damn it you just have to take a leap of faith and let the decaying walls start slowly crumbling to the ground and fill your heart with air and light. Take the darkness of monsters that lie internally and remove the chains that kept them hidden and bound. Show them the love that fills your soul and allow them to sleep soundly as the return inside, as they will always be there for you when you summon them for protection.

Yes, I have let someone in where I swore I wouldn’t. Yes, he has touched me in so many ways that to sit here and write them down would take hours. Yes, the feelings are mutual and growing everyday in leaps and bounds. I am actually convinced this is the reality I am destined for….and I am happy. Happier then I have been in years and when I am in his arms no one can ever come between us…….ever. Then there is the passion, I just don’t think I can get into that with you now but it’s there and it’s real. No man has ever made me feel the ways he does when we are together. I am serious about that friends, I have had my fair share of relationships, most long-term, these feelings are different, they are effortless and natural and when he touches me everything and everyone around us goes away.

So if you dare to ask this goddess if she is in love, well I may have to say I think so......oh heck Yes! There I admitted it. I am "in love" with someone who fills in all of the blanks on my application.

So for today's recipe I put a pure classic out there dedicated to my sister Cindia June Cannon, who I love with all of my heart and soul. This is the only recipe my sis keeps bugging me to post so I am and at the most perfect time in my life to post this perfect classic. ENJOY and TASTY TASTINGS EVERYONE!!!

"Cindia's Sunday Chicken with Vegetables"

Enjoy the inviting aroma of roasted chicken infused with a subtle zest of lemon and fragrant rosemary. Yam, carrots and red potatoes bring seasonal color and nutrition to this deliciously tender chicken dish. Serve with a fresh green salad and dinner rolls, if you like.

Ingredients

1 lemon
2 sprigs rosemary
1 (4- to 5-pound) whole chicken
10 small red potatoes, halved
3 large carrots, cut into large chunks
1 yellow onion, cut in 6 wedges
1 (1/2-pound) yam, peeled and cut into large chunks
1 cup low-sodium chicken broth
1 cup white wine
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Method

Preheat oven to 425°F.

Pierce lemon all over with a fork. Place whole lemon and rosemary sprigs into cavity of chicken. Truss chicken with butchers' twine and place breast-side up in a large roasting pan. Arrange potatoes, carrots, onions, and yams around the chicken. Pour both and wine over chicken and vegetables, then drizzle chicken with oil and sprinkle with salt and pepper. Cover chicken tightly with foil and roast chicken and vegetables for 30 minutes.

Reduce to 350°F. Remove foil and set aside for later use. Continue to roast chicken, basting periodically, for 1 1/2 hours more. Transfer chicken to a platter and set aside to let rest for 20 minutes. While chicken is resting, cover vegetables with reserved foil and continue to roast for 20 minutes more.

Carve chicken and serve alongside the roasted vegetables, drizzled with pan juices, if you like.

"Don't Misunderstand Me" "The Goddess Drinks Pinot Noir" and "What The F--k Duck in a Pinot Noir Pop My Cherry Sauce"

2011-10-01T02:08:00.000-04:00

Please don’t misunderstand me when I say I love you as being something other than genuine. But you see, the key is to love yourself enough to be able to share the overflow of your heart with others. I don’t fall in love easily nor do I allow the steel walls to buckle. My heart has been laid out on the altar for sacrifice too many times that I have learned to safe guard it with care and summon the inner demons to protect it as needed. As much as we all enjoy the idea of being in love we only see one part of the story. One side of an intricate pattern on a lace tablecloth like the one your grandmother would pull out on special occasions ONLY. The one with the distinct smell of either cedar or mothballs. That tablecloth was guarded just like my heart. Kept safe from ruin and age.

Please don't misunderstand me as I often find it difficult to express my true feelings as I have learned that someone is always going to take it the wrong way and use it to destroy me, or at least try to. Recently that happened to me, I admitted my feelings to someone. It was not love in any way other than friendship as I knew his situation from the start. It was just telling him that I cared enough about him to let him follow his heart....that's if he had one. I started to carry on with my life and decided to take on something else to another level, but not with him. The outrage and disgust I could see in his eyes when I came home that day. I don't know why he would ever feel that way as he claimed he didn't care. It has been difficult to deal with his unholy terror he unleashed on me subsequently in the past 2 weeks but I am having to re-structure everything and everyone around me. His lies and deceit have hurt my reputation and made my life a living hell......until today. Today is the first day I actually felt human in 10 days. I felt stable and secure as I am making sure the good girl rides away and finishes this blog........ it may take a few more days but I am calm in my decisions today that fact speaks louder than fiction and my life will be much better off as will my heart for even having to go through this kind of pain and emotional torture. I am a better person and will rise out of the ashes like a phoenix. I am the goddess I write as, she is my protector and always keeps me safe from harm. With a sheath draped across her shoulder and the thorny crown that is bestowed atop her head as her love shines down and forgives those that intend to harm me. That goddess is me and lives and breaths inside my heart as my heart is open and accepting to my friends who truly understand my purpose in their lives. My heart understands imperfection and realizes that no one is genuinely without flaw as I am not.

So please don't misunderstand me when I tell you that I am the person you thought you knew, the person that you gravitated to as you spun around in my orbit and lost sight of the stars above as you watched me fall into a black hole. As I lay dying you breathed life back into my soul and filled my heart with light and hope. You are my true friends the ones that saw this person falling and caught me in yours arms and showed your love and trust for me. This goddess is blessed to have those in her life that through words of light made me realize that this is temporary and will get better and helped me acquire the tools to fix what was broken in my life. Those that made me realize the person I trusted was out to harm me and make me trip and fall even though he would passionately hold me at night. Wife, fiance, girlfriend.....were was I in this mix? I just knew I needed to get out and not be caught under his domain but it was too late.

So please don't misunderstand me when I say I am sorry. Not just for what he did to me and those I love but for what I allowed him to do to me that caused the spiral downward. I was a sitting duck left saying WTF!

And now the goddess speaks Pinot!

Why do I have such a passion for Pinot Noir. Why does it speak to me in only a language the two of us can understand and engulf my body in it's warm and berrylike essence. I would lay in a claw foot tube full of Pinot Noir and suck it dry with a straw if given a chance (hint to potential beau's). The love and care put into a quality Oregon Pinot makes my heart light and my palate orgasm. The nose itself hits me like the way the room smells after a night of passion and lust, deliciously satisfying. The first taste in my mouth just arouses my passion for this varietal even more and sends a current through my body that fills my mouth with joy and makes me crave more.
I savor every drop of Pinot Noir like it's the last on earth. The first rain after a summer's drought is the refreshing finish to this delicate varietal's appeal. Yes I am a Pinot whore and I am proud.

It took me a couple of days to perfect the "Pop My Cherry Pinot Sauce" on my "What The F--K Duck" but I hope you enjoy. Duck has always been my favorite members of the poultry family and although I never back down from a kitchen challenge it has sometimes been difficult for me to master.

Here we go peeps, life goes on and WTF DUCK!!!!

Enjoy and Tasty Tasting Everyone!!!!!!

"What The F--k Duck in a Pinot Noir Pop My Cherry Sauce"

Ingredients

3 tbsp Sugar
3 tbsp water
1/2 cup dried tart cherries
3 tbsp balsamic vinegar
1 1/2 tbsp olive oil
1/2 tspn salt
1 pinch fresh ground black pepper
24oz Fresh Duck Breast boned, halved and skinned
1/4 cup shallots
1 garlic clove
1 1/2 cup Pinot Noir
1/2 cup chicken broth (organic)
1/4 cup whipping cream (not whipped cream)

Combine sugar and 2 tablespoons water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 5 minutes or until golden (do not stir). Remove from heat; carefully stir in cherries and vinegar (caramelized sugar will harden and stick to spoon). Place pan over low heat until caramelized sugar melts

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/8 teaspoon salt and pepper over duck. Add duck to pan; cook 5 minutes. Turn duck over; cook 4 minutes or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut duck across the grain into thin slices
Return skillet to medium heat. Add remaining 1 teaspoon oil, shallots, and garlic to pan; cook 1 minute or until tender, stirring frequently. Add wine to pan; increase heat to medium-high. Bring mixture to a boil; cook until reduced to 3/4 cup (about 6 minutes). Add broth; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Pour wine mixture through a fine sieve into cherry mixture; discard solids. Bring cherry mixture to a simmer over medium heat. Stir in cream; simmer 3 minutes. Remove from heat; stir in remaining 1/8 teaspoon salt. Serve sauce over duck.

"That Girl Can Cook"

2011-09-24T23:42:00.000-04:00

Hey Peeps, took a short leave of absence but I am back and will begin writing my usual 3 a week to fulfill my obligation to "The Man". I have several unfinished blogs over the past 3 weeks and this one I started about a 2 weeks ago and just needed an ending. My muse and co-writer Sarah C and I are just in a funk right now as we consider ourselves "That Girl" but it seems like girls like us never get a fair shake in love or life for whatever reasons. So here we go tonight with a great down home comfort food recipe and a blog about girls like us.

THAT GIRL!!!! That girl that makes your heart pound, the one that makes you wonder who she really is inside and keeps you guessing as to her intent. That girl, the one that makes you think twice about what you're thinking, changes your perspective as to what should be and what could be. That girl, who fills your heart with laughter and makes you lust for that internal sunshine so that you'll never feel alone in the dark. Who is that girl?
She is the one who makes your world a better place. Passionately fills your sexual desires and makes you crave to be inside of her as you kiss her with lustful presence. She is not scared to jump when provoked but still keeps her womanly demeanor as not to embarrass those surrounding her. She will think, solve and rationalize any issue that comes before her with the utmost care and come to genuine conclusions. She is loved by many and loves all of those in her circle so much she will protect and honor them on a continuous basis. Til they trespass against her. She is the one that can carry on and amaze you and those around her with stimulating conversation and never be the one to show the slightest ignorance of any issue. She is the one you don't know but think you do.

It is often impossible to understand a "that girl" as men love her and enjoy her company and women that don't know her well make assumptions regarding her knowledge and skill as they are intimidated by her presence. she is the one that seems to have the world by the balls and will squeeze the life out of them if she deems fit but is never happy in her own self. A mask, a facade or a genuinely deep person with fears and emotions like the rest of us that knows how to wear a camouflage of smiles. She is deeply intrigued with the desire to please and satisfy, she will be a loyal and true partner through life and always have your back no matter if you are justified or not. Don't hurt her as she will crumble internally in the darkness of her soul yet be made of iron on the external alternate and never miss a stride. She will never breakdown or give in to temptations of another if she is destined to be with only one. Her passionate equal, the one that makes her walk around with little wings on her shoes and fills her stomach with butterflies, that appreciates her for who she is, was and going to be. Someone that understands that sometimes life isn't always easy but is willing to make the sacrifice to take the burdens off her chest and let her ventilate her frustrations their way with open arms and ears. Someone to satisfy her craving for lust as he shows his passion with every thrust.

I am that girl in the kitchen...I love to share my recipes and passion for cooking with all of those that will appreciate and respect me for who I am. I cook with love and passion much like the relationships I have been in, I make the most out of every minute we have. I swear my perfect partner would be the one who preps as we dance to sweet sounds, we wouldn't wait for the water to boil as we would be boiling over with passion to the sound of the rolling water steaming from the pot. Dining would be a pleasurable and sensual experience as we would feed each other every morsel with our fingers and lick them clean between bites. Then comes dessert........sweet, hot and a bit over the top as the climax to a beautiful meal.

SO now you tell me am I "That Girl"?

Enjoy and Tasty Tastings Everyone!!!!!!

Molten Lava Chocolate Cake

makes 2-3 ramekins (1/2 c capacity)

60g unsalted butter (do NOT use salted butter here!)
60g good quality dark chocolate, finely chopped (I used Lindt 70%)*
1 large egg
1 large egg yolk
1/8c (30g) caster sugar (I accidentally used 45g and it was fine…in fact I’d probably use 45g sugar if using 70% and above chocolate)
1 tsp plain flour

* For milk chocolate lovers, maybe use 50%

Preheat oven to 200C, with a rack centred.

Generously butter two to three 1/2c capacity ramekins (or 3/4c if you definitely only want 2), then sift cocoa over the buttered surface and tap around so the cocoa covers all the butter.

Melt butter either in microwave (covered small bowl) or in a very very small saucepan. You want it to be hot. Remove from heat, and add chocolate. Let the heat sit and melt the chocolate.

Meanwhile, in a separate bowl with high-ish sides, whisk (high speed) egg, yolk and sugar until paler and thick, with lots of air bubbles. Go back to the chocolate butter mixture and whisk them until uniform, then whisk the mixture into the eggs gradually (I did it in 3 additions). Whisk in flour until it disappears.

Pour batter into ramekins, place in a brownie tin for ease of removal, and bake 7-10 minutes until tops are just set. Remove immediately and let cool five minutes before running a small sharp knife around the edge just at the top. Turn ramekin upside down onto a plate, and tap top and sides. Never hold the ramekin more than 2cm above the plate, because if the cake falls out, it will go splat. If it needs extra coercion, hold onto the plate and bang them together downwards on a table (not too hard obviously).

Serve with whipped cream (not plain and lazy like I did), good vanilla ice cream, or yogurt. Top with berries and berry coulis or compote, or simply just dust with icing sugar. To be honest I wish I had used berry compote, as the super-fresh farmers market berries were fantastic on their own but a just kinda sour when paired with the chocolate on their own. If you want the prettiness, maybe use a combination of coulis/compote and fresh berries.

"Love, Lust and Other Things" "Chef Sheri's Rocking Shrimp Gumbo"

2011-09-08T20:25:00.000-04:00

So folks life is good!!! Sorry I haven't been blogging in awhile I have had the mother of all blocks going on in my head. Confusion had set in and I wasn't exactly sure where my life was taking me. I have been in turmoil emotionally and in matters of the heart. It was rough but now that he is out of my life I feel so much better......until he called me the other day to apologize. It was lost again after that call. It took me only a few hours to snap out of it and it really hurt hearing his voice. He shattered my heart in a way few have ever done and will ever do to me again. So here we go, Love, Lust and Other Things.

Too many times in life you get tossed into something that you just can't explain. Not even your best friends understand why or what you are doing but they stand by you and know that eventually you are going to need their support when the castle crumbles to the ground. There are too many ways to fall, you fall down to your knees to pray, you fall in love and you also can fall so deep into passion and lust you suddenly don't know exactly what you are doing nor care about repercussions. You have this instant "thing". I have always said there's good and evil, love and greed and they're all inside of you and to be honest and integral it's all for you to choose. So now you have to look at each of these characteristics and see which one this relationship fits into. In my kitchen I have to do the same thing, challenge the flavors, put them to the test. See which of the unique characteristics make this the best choice for what I am trying to create and then take a leap of faith and slowly add it into the mix. Sometimes it doesn't work...there is no way and you just have to let go and try something else. Then there are those times that it blends perfectly, seamless, effortless and the flavor worlds collide into a divine creation that will stand up for itself and be there for the world to judge and enjoy. I feel like that inside. I feel like what if's are ok. I feel like I have never in my life been in this kind of situation and to be honest with you I really kind of like it. It's no secret, yet it is, it's no shock to those around me but yet to what level. To say there is passion is an understatement, there is passion like I have never felt before. There is a sense of always wanting to be in this euphoric state and for the most part I am. I could be in a crowded room yet no one else exists. I don't understand. I sleep so well now, although I usually don't get much sleep the time I get is priceless and I awake well-rested. So I am in a state of relationship limbo. A cross between love, lust and other things.
The same components relate to me in the kitchen as do life, sometimes it may seem like one big mess but in the long run it all comes together for euphoric flavors, lustful presentation and the love put into making the masterpiece. So tonight I have included my recipe for Shrimp Gumbo.....Enjoy and Tasty Tastings Everyone!!!

Chef Sheri's Shrimp Gumbo

Ingredients

2 lb. cleaned and deveined med. to sm. shrimp
1 (8 oz.) can crabmeat, claw or white meat, or fresh crabmeat or gumbo crabs
1 lb. okra, cut in 1/4 inch rings, cleaned
1-2 onions, chopped
3 toes garlic, chopped
2-3 stalks celery with leaves, chopped
1 green pepper, chopped
3-5 green onions, chopped
4 tbs. Not You Average Cajun Seasoning

2-3 tbsp. parsley
1 ripe tomato, cut in sm. pieces or can of tomatoes
1 can tomato sauce
Season to taste with salt, pepper, red pepper, thyme, basil

METHOD

Start gumbo in 5-quart pot. Make roux with 2 large tablespoons shortening to 1 large tablespoon flour. Stir until medium brown. Add seasonings and shrimp and cook until shrimp are pink and onions soft. Add hot water to half fill pot. Always keep gumbo at a simmer, never boil. Add tomatoes and sauce. Fry off okra in well-greased frying pan on low fire and turn frequently to keep from burning. Cook until it loses its ropiness, and drain on paper towels, about 15-20 minutes. Add okra and crabmeat to gumbo and simmer for 30-45 minutes.
Serve over hot fluffy rice, with French bread or crackers. Tabasco may be added to plate, also gumbo file, if desired. Water may be added to thin, it should be a rust color, the combination of the roux and tomatoes

"Lifers" & "Honey and Rum Glazed Shrimp Salad"

2011-08-11T02:02:00.000-04:00

Sometimes you just have to wonder what makes people tick or the cause of their neurosis . You have to understand what the main cause is to their reactions. Is it something I said, did, didn't do, do you not love me anymore, why don't you understand, and on and on as we try to speculate what someone else is thinking. I give up, I do, really........

In the kitchen, when working as a team, speculation and being in tune with each other is a must. Communication is KEY to any relationship in the kitchen or personal. My sous and I work well together because we look at our relationship in the kitchen as a marriage, we know everything about each others daily lives, routine or lack there of and he knows what to anticipate during the course of service. We communicate telepathically sometimes as he is always ready with the next step before I am. We are a fine running machine cranking out the most divine food in town. It makes me wonder, how come personal relationships don't work that way? How come we find it so hard to communicate with or partners? Why do we try to speculate our partners thoughts and actions only to be shamefully wrong? I think sometimes, is it because we want to be right. Do we not want things to be smooth or are we trying to fix something and in the course of repair to damage it even further?

Whenever I meet a senior couple I ask them the same questions....how long have you been married? and what's your secret? Those lifers (as I call them) have been committed to the same partner for decades and they are as in love as the first day they committed their hearts to one another. I love the stories they tell of how they first met and why they have been together for so long. I asked one couple a few days ago what their secret was and they told me COMPROMISE, COMMUNICATION and SEX. I asked them to explain and she said "whenever we have a disagreement we always find that compromise is the best solution, we remember we love each other unconditionally and we respect each others beliefs and sometimes it's easier to give in then argue." I nodded my head in agreement and then he said" Communication is important in every way, especially when I tell her how much I love her everyday." then I asked about sex and she said "well at our age is doesn't happen as much as it used to but we have the memories of many good times and a prescription for Cialis for when we want to make new ones." I of course had to laugh at that one and told them how much I admired them and then walked away with a smile on my face.

So now as I sit and over-analyze things in my life I have to reflect on past relationships and the lesson that kind couple taught me that evening.
Compromise- do I always have to be right? can someone else's opinions and views matter to me? As much as I always try to be right, this goddess is only human and can admit when she has made a mistake or is incorrect. It comes right down to respect and in a relationship that respect must be mutual for it to ever stand a chance of making you a "lifer".

Communication- Darn it guys, when we ask you "what are you thinking" please just give us an honest answer and don't roll your eyes. We just want to know because you are all so darn tough to figure out and god forbid if we assume. So lighten up and answer the damn questions we ask, it helps us now what makes you tick and how to please you, but you had better do some pleasing yourself.......on to.........

Sex- Here is my favorite part. For the most part women love to make their man happy. It is in our nature to please and nurture. If you are not being seduced on a regular basis men then you need to start looking for an answer as to why. Are you being affectionate and playful? Are you making sure we know we are a goddess through your thoughts, actions and passionate kisses? Is she the right girl for you if she has no interest in sex or fulfilling your needs if not get rid of her? Sex is fun and there is a difference between making love and sex. When I make love to a man I love to kiss passionately, connect our souls as we look in each others eyes and hold him so close afterwards because I never want it to end. Making love is the art of connecting with your partner on a passionate and spiritual level while having sex. Now not every time you have sex you make love, oh no. Sex is the act of completely and thoroughly throwing down in the bedroom, or kitchen or wherever because it doesn't matter where you do it or when you do it you both know it's gonna be good and the fact that you are with someone you deeply care about and love makes it all so sweeter.

So those are the key ingredients in being a "lifer", I always hope to be one someday, share my life with someone through good times and bad. Hold his hand as we communicate openly, and have the best sex/making love either one has ever experienced. Is that too much to ask for? I think not but still wonder if it ever will.

I have included one of my favorite salads today. All the ingredients merge well that's why this recipe is a "lifer" in my book....Enjoy and Tasty Tastings Everyone!!!!

Honey, Lime and Rum Glazed Shrimp

Ingredients

1/2 cup freshly squeezed lime juice

1/2 cup dark rum

1 tbsp freshly grated ginger

2 tbsp cornstarch, dissolved in 2 tbsp lime juice

3/4 cup honey

sea salt and freshly ground black pepper

zest of 2 limes

1/4 cup finely chopped cilantro

20 large shrimp, peeled and deveined

2 tbsp oil or bacon grease (heavenly flavor)

salt and pepper to taste

Directions

1. The glaze: Combine lime juice, rum and ginger in medium-size saucepan and bring to a boil over high heat. Whisk in cornstarch and lime juice mixture and honey. Add salt and pepper to taste. Cook until thickened, about 1 to 2 minutes. Remove from heat and let cool completely. When glaze is cooled, stir in the lime zest and the cilantro. Transfer to a container, cover and keep cool.

2. Preheat grill to medium-hot. Toss shrimp with the oil, 6 tbsp of the glaze and salt and pepper to taste. Grill shrimp for 1 to 2 minutes each side, brushing frequently with more glaze. Cook until shrimp are bright pink on the outside and white on the inside.

Salad

1 8oz package organic spring mix washed and dried
1/2 Cup sliced red onion
1/2 cup died cranberries
1/4 cup glazed pecans
6oz crumbled goat cheese

layer all ingredients in above order and the top with shrimp.

ENJOY!!!!!!

"Forbidden Fruit" and "Ahi-Melon Ceviche"

2011-08-08T23:49:00.000-04:00

What is your dirty little secret? Come on folks we all have one or two tucked deep in the vaults of our mind that make us laugh, sometimes cry and at other times cast an evil smile thinking about times past, present and future.
I have many dirty little juicy, succulent secrets that no one will ever tap into....that is unless I allow it! I think many of us need to know the difference between what is taboo and what is normal. I believe that if we really look into this subject we will find that our perversity's are quite normal and there is nothing to hide. We live in a different world then the ones that our parents lived in and raised us in, our world is where non-conformity is appreciated and expected and held in the highest regard. I was on an online dating site at one time and thought it was quite strange that men were asking for pictures of my feet instead of my breasts but then realized that we are in a world where it is acceptable to ask these things and that nothing is sacred anymore. It was actually quite fun after awhile but then.....................well that's another story.

My dirty little secret, I have been involved with 2 men in their 20's in the recent past, well at least they were in their late 20's, and even though for many years of being considered taboo and it is quite the norm now, I still felt awkward and it never really worked out due to my own insecurities. But now that I look back I made one huge mistake, judging a relationship based on age difference and thinking it wasn't socially acceptable. The only reason why I walked away was because I was worried about what other people thought. He didn't care and enjoyed the fact that I was more experienced in, well, everything. He worshiped me like the Goddess I am and I was horrible to him in the end and made every excuse instead of telling him the truth. Sorry Steve :-(

The bible tells us that Eve tempted Adam with an apple, a forbidden fruit in the Garden of Eden. When Adam took a bite the small world they knew changed, shut down and everything was revealed. All at once they were cast out unto the land and their innocence was lost. The loss of innocence I have experienced as a chef is on my taste buds. I was a virgin to flavor for many years, overloaded everything I ate with table salt before I tasted it. I never learned to appreciate the flavors for what they were there for, my pleasure. When I open a bottle of my favorite varietal, Pinot Noir I take every bit that bottle has to offer inside my mouth and let my senses do the rest. It is almost like sex for the first time with someone new. You're shy, nervous and really don't know what to expect but in the end you really kind of liked it and want more and more and more. Well folks that's what my taste buds do to me. They throw me into a sheer state of orgasmic pleasure that cums many times a meal. Food is a pleasure equivalent to sex for some like myself and it is hard to stay satisfied with the amazing new generation of chefs we have. Some are traditional, conformists that never think outside the box while others dabble in molecular gastronomy and create scientific culinary delights with some edge. The pleasure I get watching someone devour the food I have created so patiently with love, makes my heart flutter. Whether it be a simple Meatloaf Mashed Potatoes and Gravy or my famous Lobster Tango Mango that has dazzled the finest palates, my fetish is the pleasure I get from the pleasure I create. So tonight peeps here is something to make your mouth orgasm....my Ahi-Melon Ceviche........Enjoy and Tasty Tastings Everyone!

Ahi Tuna and Watermelon Ceviche

Ingredients
Serves 4
1 pound (16 ounces) sushi grade Ahi tuna, diced
2 cups watermelon,
1 cup diced red onion, chopped
1 teaspoon garlic, minced
1 teaspoon ginger, grated
4 tablespoons soy sauce
2 teaspoon honey4 tablespoons fresh lime juice

1 jalapeño sliced
1 avocado chopped
1 mango diced

Cilantro

Method

Dice the tuna and watermelon into equally small pieces. In a bowl, whisk together soy sauce, honey, and lime juice. Stir in the chopped red onion, garlic, and ginger. Add the tuna and watermelon and toss to distribute the mixture. Add the avocado and carefully stir, making sure that the pieces stay whole. Garnish with cilantro, place atop blue corn chip add mango and sliced jalapeño.

.

Unleashing The Monsters!!!

2011-08-02T01:44:00.000-04:00

Need to vent!!!! Here we go.

For some reason I am looking for my monsters tonight. I don't know if it's to deal with the confusion in my brain right now, the wrenching of my gut or if it's just that they need to play for awhile. I have been blocked today, I put out a crappy blog earlier I think and now I need to resurrect some demons and maybe throw a fiery recipe at you later. So here I sit with you tonight, eating really good left over sushi and drinking a Daringly Dark (that what is says on the label) Blueberry Acai juice and thinking it's time for them to get out and play................

We all sit and wonder why and how things get so fucked up. We have to ask ourselves what roles did we play in making this happen and how do we fix it. Some of us just quit and non-exist like I did a few months ago or some of us try as we realize we have no other choice but to carry on like I realize now. Sometimes I wish I could go back to that place again, drowning in the churning waters of the tears I shed. Being a non-entity and having to fake a smile wherever I would venture. It was a hard existence but I muddled through. I remember not getting dressed for two days at a time and just watching endless episodes of Dexter. The Ice Truck Killer, Lila, The Skinner, and John Lithgow's amazing Rita killing, Trinity Killer, I watched Dexter Morgan unleash his demons on them with such passion that it made my blood boil with arousal. I barely remember the friends that came to visit and tell me it was going to be alright. It was a painful time in my life filled with anger and hatred towards myself. But why? I have a great life, great friends a great career, why? I don't think I can ever answer that honestly to anyone but myself. I have bottled up my demons and every now and then I have to ask for their help in protecting me from whatever pain I am trying to avoid. Death, despair, friendships imploded by jealousy, being alone, trying to understand.............myself. What is so fucking wrong with me?

I am an alright person, I am a great mother and chef and I have a full life in the music business. Sure I don't sleep when I'm home I stay up and work on recipes and writing until I can't hold my head up any longer and pass out on the couch because god knows I damn sure don't want to sleep in that bed. I get maybe 3 hours of sleep when I'm home and the nights scare me so I wait until dawn to lay my head down. I want to walk out on the beach to scream like a mermaid being plucked out of the water against her will to relieve frustrations. I have never done it because I seem to find myself climbing in my tiny shower and sitting in the corner and crying my heart out where no one will find me.

But on the bright side I have fun!!! I balance everything so well I can go out and enjoy my musician friends and their glorious talent with no regret as to any issues in my life. The hard driving, soul shaking beats make my heart beat in their time. I find my greatest escape is within those walls where the music brings life to my soulless self. I let down my game face after the first set and from then on it's a vacation from everyday life into the world of my musician friends and I LOVE IT!!! That's when the demons get unleashed and play, they build up strength from the riveting beats to shield my heart and soul and protect me from those that trespass against me. They fill my insides with their glowing light of fiery attitude and frivolous spirit, and no one can ever take that from me. It is my desire and need to let them play every now and then or my brain would implode from thinking too much. My demons help keep my heart from being the sacrificial lamb I wrote about 3 weeks ago. They keep my thoughts in check and organize them in such a way the next morning I wake up with a clean slate. So there is nothing wrong with my demons being unleashed every now and then as long as I keep them at bay when they aren't needed for survival.

My demons also help me deal with intimacy at all levels by making me a facade of strength when my guard is down. They help me hide my imperfections and disguise my heart so no one can break it. They shield my soul so no one can strip it bare and leave it in pieces on the ground. Sometimes they are not there and I let someone in at my own risk. No protection or disguise, just the shell of a heart and selfless soul left in the open for yet another round of fuck with my head. Not always the case but the last go round was pure hell and I never want to go back there again.

So tonight I wanted to write and put this out there. I needed to vent some frustrations and give you a look inside my head. I am always the goddess but sometimes it's nice to take a walk on the wild side.

Good Night Friends! Tasty Tastings Everyone

'A Guys, Girl and Creme Brulee!"

2011-08-01T16:23:00.000-04:00

Being a guys girl isn't easy, a friend stated earlier that as a guy's girl I have to put up with a lot of crap. It all depends on how you look at it I guess. I have many female friends who's friendship's and heart's I treasure. Their strength cannot be measured as they have broad shoulders and big arms on many different girlish frames. These women are goddesss in my opinion but I will always be me, the guy's girl. Ball game watching, fish catching, beer drinking (3-I'm a light weight), Bill Maher quoting, action movie loving me. I can still be a girly girl at times as I love my mani-pedi's, being pampered, heavy petting, passionate kissing, dressing up, flirting and retail therapy but the vast majority of my friends are guy's who appreciate guy's girls and of course respect and worship me for being the goddess in which I am.

Being the consummate guy's girl isn't always easy, there are rules. First you have to learn to tolerate certain male traits that you and others may find annoying even offending. Second, sometimes you have to pretend you like something you really don't like but find out in the long run you really do like it. And third, you may have to watch your heart as one of your guy friends may try to steal it without you even knowing and that means trouble. Once you can decipher which guys you can be a guy's girl with and those that make your heart scream danger you are ready to be the consummate guy's girl.

Rule 1. Men can and will be pigs if given any opportunity. Not all of them of course, but nonetheless some of the ones I am friends with are, and apparently the level of guy/girl trust is there between us that there are no holes barred. Off color humor, sexist jokes, sounds, smells and habits must be tolerated if you are going to be a guy's girl.

Rule 2. Taking interest in things that you normally don't take interest in. Examples: Extreme fighting, killing helpless animals and beer pong. Okay I like beer pong as it is challenging but ask me to shoot, gut and eat a deer after looking into it's sweet brown eyes and I run to the hills. But I have learned through experience that it is okay to not like something as being a guy's girl you have to be open minded and be prepared for everything and anything. Who knows you may like it after all and it becomes part of your lifestyle. Like jumping out of an airplane.

Rule 3: To me this is the most important rule as my heart has been destroyed many times by this type of guy. I have many guy friends that seem to fall in love with this guy's girl. Hey, it hurts all parties involved. This is the type of relationship that starts as any typical guy's girl friendship starts, a night shooting pool, diving in the Keys, a Bucs game, or even just an innocent chat on the phone, and it blossoms into an explosion of pure sexual tension that is one-sided and un-warranted or needed to be my friend. I do not expect anything more then friendship and honesty from my guy friends and some seem to take it to the extreme that can be painful and scary at times. I get asked out by guy friends on dates al least 4 times a week and I usually don't go as it is the intention of the invitation, being a "date" that drives me away. I have had relationships with guy friends and it just doesn't work for me. Well, not all the time anyway, I married a close guy friend and after many years together it fell apart because we were too good of friends for it to work. Nothing was sacred and after all the fun and games we had, in the long run, we weren't who we thought we were after all. It's devastating so I stay away from those type of friendships. It took alot to get over him but we have remained friends after 6 years divorced and life is better that way. The space time continuum will not be interrupted.

Sometimes I have to look at myself in the mirror and ask what do I have to offer and what do I really want in my life when it comes to relationships. I know I can show him things he's never seen before for his mind to untangle on his own and through my eyes. Thoughts of deep contemplation that really stir up emotions and desires that leave our hearts pounding out of our chests can often happen. I just don't know what goes on in my heart and head sometimes and why I feel like I am alone when I'm not. I can't say how I feel here in this public forum as I'm not sure but how to handle these thoughts and emotions. They are a different story and blog for another time. So for right now I may as well make some creme brulee. Enjoy and Tasty Tastings Everyone!!!

Dark Chocolate and Caramelized Banana Creme Brulee"

Ingredients:

2 cups heavy cream
2 cups half and half
8 ounces dark chocolate, chopped fine
8 large egg yolks
1/3 cup sugar plus more for sprinkling
1 large banana, peeled and sliced into 1/4-inch rounds

Preparation:

Preheat oven to 300°F. In a large pot, heat cream and half and half until they just begin to bubble. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl and blend well. Egg yolks will turn light yellow. Gradually whisk in hot chocolate mixture. Strain (optional). Divide custard among eight 6-ounce ramekins or custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are just set (about 45 minutes). Custard will be mostly solid but still jiggle a bit in the center. Remove from water and refrigerate overnight.

When ready to serve, preheat broiler. Place banana slices on top of crème brûlées in a single layer. Sprinkle the top of each dish with 1 tablespoon sugar. Broil until sugar turns golden (about 3 minutes). Watch very closely while broiling to avoid burning the sugar. Alternatively, you can brown the sugar with a handheld propane or butane torch.

For a spicy edition add 1/4 teaspoon of chipotle powder in the creme brulee mix before you cook.

The Goddess's Food to Sex Quiz!! "SAVE A HORSE RIDE A COWBOY CHILI"

2011-07-27T02:26:00.000-04:00

I had to get some help with this one so I called my good friend and fellow goddess Sarah C. to lend a hand. She was my amusing muse this morning and really helped inspire this entry. Thank you Sarah!!!!

(excerpt from my book GastroErotica)

We all want to feel loved and appreciated both in the kitchen and the bedroom as these are the two places we try to create pleasure. We cook with love to create the amazing dishes that come from our hearts and minds out of the kitchen and the same goes for the bedroom. We all want to please the person we are intimate with in many ways, and a goddess can find something sexual in just about everything. The reason for this is that her sexuality is the organizing context for her thoughts. A goddess can find something sexual in virtually every object, person and situation that presents itself. Now this doesn't mean that she feels compelled to act on what she sees, thinks or feels by any stretch of the imagination. But as you might imagine this goddess is never bored............;-)

We've all seen movies where food is shown in being used in a highly erotic way, 9 1/2 weeks, for example (need I say more?). I don't know anyone who doesn't think that the infamous food scene that took place on the kitchen floor in that film wasn't incredibly sexy and exciting. But how many of you have ever tried anything like that? I don't see too many raised hands out there.....Well prepare for a change, because this goddess loves to play with her food. Honey, chocolate sauce, whipped cream, ice cream, iced cubes, ripe bananas and strawberry sauce....mmmmmm. The compliment "You look good enough to eat" takes on a whole new meaning when sweet, sticky honey comes into play.

So this goddess wants to know what you think about the relationship of food and sex. I came up with this humorous little quiz that compares sex to food and I would like to know your responses so please feel free to comment below or if you arrived here through a facebook link leave me a comment telling me which one of the following best fits your appetite. Here we go!!!!

American Idiot Apple Pie Sex- As Lucy and Ricky as you can get, black and white. Missionary is your only position in mind. If you could you would have two twin beds and you secretly wish Fred and Ethel would be watching. Lucy you got some splaining to do...

Rock Lobster Bisque Sex- Slow, steady and consistent. Passionate and warm at first then meaty and fulfilling in the end. This creamy soup leaves your palate wanting more and more and it never fails to satisfy.

Wham Bam Thank You Ma'am Dragon Roll Sex- Hot and outside of the box it's quick to take down this luscious surprise but you know there is another piece coming. The sheer ease of this dish makes it a pleasure morning, noon and night.

Save A Horse Ride A Cowboy Chili Sex- Comfort food at it's best....meaty, spicy and one hot mess. Ever been to a rodeo? The bucking of the bronco's describes this dish the best. It's hard, rough and all over the place but with this dish of substance more than 8 seconds count. It's the pageantry of passion that takes place and leaves an imprint on your mind that makes you want another bowlful.

So tell me which one best describes what you like and how you like it? Don't be shy......I'm not. ;-)

So tonight folks I will leave you with one of my Texas recipes I like best, "Save A Horse Ride A Cowboy Chili" Enjoy and Tasty Tastings Everyone!!!

"Save A Horse Ride A Cowboy Chili"

INGREDIENTS

2lbs. Course chili meat or ground beef

1lb. ground pork

1lb. ground italian sausage

24oz. Mexican Chorrizo sausage

(2) 12oz bottles Shiner Bock beer

2 jalapeno peppers chopped ( or more depending on where your are from )

2-4 tbsps. of chili powder

4 cloves crushed garlic

1 tbsp. finely chopped green onions

1 tbsp. black pepper
1-3 tsps. dried oregano

1 tbsp. cumin powder

1 tbsp. salt

1 16oz. can of tomato sauce ( your choice )

1 tbsp. finely chopped green bell pepper

METHOD

Mix well all the meat in a large pot and brown( CUT OPEN ALL MEAT CASINGS and squeeze out)

Mix well until done

Add tomato sauce, beer or wine, and all the seasonings

Cook over low - medium heat for 30 min. stirring occasionally to avoid sticking

Then reduce heat to low and cover and cook 1 hour more

Stiring occasionally

Sample, sample and sample

Add more whatever you think it needs ( you make the call )

Turn heat off and let cool

Place in the refrigerator over night ( yep over night )

Reheat the next day and serve it your way!

BALANCE

2011-07-25T02:29:00.000-04:00

I am writing tonight as me, humble and hurt and asking for help only to learn that it is within.

bal·ance

–noun

a state of equilibrium or equipoise; equal distribution of weight, amount, etc.

something used to produce equilibrium; counterpoise.

mental steadiness or emotional stability; habit of calm behavior, judgment, etc.

What does it mean to have balance in our lives? I try to establish balance by being a mother, having a career and developing relationships. Sometimes it's just not that easy to achieve. Sometimes we need crutches to give us balance and help us function through daily activities. My crutch was caffeine. Glorious Red Bull in all it's fruity splendor makes my knees cave. The very thought of popping the can open and taking that first sip was what kept me going. Now I must free myself from those crutches to maintain a healthy lifestyle. My girlfriends made a comment the other night that 60oz of Red Bull a day was way too much to do any good. Well I hate to say it but it's more like 80 and then the Mountain Dew and 5 Hour Energy drinks that help me maintain personal and professional balance. I checked my blood pressure Saturday night and that was a rude awakening for me and embarrassing. I used to laugh about it and say I was achieving my goal of having a worlds record, but then I realized exactly what it was doing to my body and the long term effects. So friends I have been caffeine free for over 24 hours now and I am a hot mess. This is difficult and has my mind racing like a junkie looking for her next fix. I'm not getting any younger so I have decided to start some serious behavioral modification in order to reach my goals and getting my blood pressure back in check is on the top of my list. Now I must figure out what to do in order to achieve my goals.......any suggestions for I am weak?

In my professional life I have to achieve balance in the kitchen when I am blending flavors. I have to use just the right amount of herbs and spices so that I may reach perfect balance in the dishes I create and it's not always easy. Much like relationships you sometimes have to try a few times with that one ingredient to make it work and understand just how complex things really are. Sometimes you have to stand back and look at things through someone else's eyes in order to understand what is really going on. I myself have been a holy terror lately within myself. I have gone through some major life changing events these past few months that I can only fix inside myself. The pain and anger I sometimes feel cloud my judgement then stress comes knocking at my door and this is where balance comes in. I need to find harmonious balance within and in order to achieve that I must make these changes. Look folks I'm not perfect and even though I sometimes try to be and it will never happen. Accept me for who I am, the person inside or do not accept me at all. I am a goddess in many ways but deep down inside I am me and I really do like me. It's not easy for me to admit that I need help but I am weak and I do. I put it all out there every time I write and I know I am judged and I know that some may not like what I have to say but it's me, the woman I am flesh and bone. No one will ever make me feel like I have been made to feel in the past and I will never, ever let that happen to me again. So I sit here and cry tears on my keyboard because I realize the mistakes I have made in the past and I now know what I must do to change them. The book project and my blog have been the biggest help to me in fixing myself and achieving balance within but now I must look further to maintain the healthy lifestyle that I threw out the window a long time ago in order to be here for my daughter. I must regroup my thoughts and actions to get through this withdrawal I am going through and in the end I will be a much better person.

I am thankful to my followers and fans and please understand that this past weeks events have left me emotionally inept at times. I am not posting a recipe tonight as I must try and work off some of this frustration before I can. Have no fear I will be sharing my recipe for Chocolate Chipotle BBQ Sauce in my next blog.

Tasty Tastings Everyone!

The Orchestration of My Life" "Goat Cheese Souffle' "

2011-07-21T02:24:00.000-04:00

Here I am, sitting in front of my life and writing it aloud for the world. to read. Posting my innermost thoughts, desires and fears for the world to judge me by. But who am I really? Not the goddess that posts her naughty self regularly for your enjoyment but a woman who much like many feels alone in the world. I am hurt, lost and longing for your love and acceptance. I am the one that you want and need and wish to be like. But who am I really? I am a woman flesh and bone with wants needs and desires. Dreams and realities that take me on many adventures...some good and a few bad shape the woman I am today. Those adventures are called relationships and I have had a few too many I think. I have loved and I have lost much like everyone else in the world....but why am I so hurt and live in darkness for most of my life? Will someone ever realize that I am the missing ingredient in their life. One day I will find out and feel like I have mastered my life and in someway I will be complete. What really shapes us are those experiences from our past that we often relive in our minds. Some take the form of nightmares that shudder our sleep so much that we take it with us throughout the day. It reflects in our daily activities and hangs on our backs like a parasitic leech. I have to remind myself of my new credo's, "Why Bother" and "Let it Go" and shake those demons off my back with such great force they never return. The good and the bad make us who we are today and we may not like the person we see in the mirror but that is the person we have become. We have blossomed into beautiful human beings. A person that deserves love and acceptance without judgement. But will that ever happen? I just can't answer that and I am known to have an answer for everything. I am so confused right now, my heart is full of love and feel I have been shell shocked every time.

Every now and then a person comes into your life with whom you share something that you just don't understand. You feel a bit overwhelmed with emotion and your heart is twisted in an intricate knot that you try so many times in vain, to untie. But that knot holds strong until one day it slowly becomes unraveled and the truth is right before your eyes. A moment of clarity maybe, but for the most part it is the fibers of a relationship that has held strong through he worst finally has reached calm waters. The constant turmoil of indecision leaves us all in a panic..did we say the right thing? did we act the right way? are all questions us insecure people ask of ourselves everyday. People remind me everyday of how I "have it all together and in balance"...I have balance, maybe, but I am far from all together.

I balance my life much like the goddess I write as. I am a goddess in the kitchen and I can create the most sensual meals for pleasure and satisfaction. I challenge myself on a regular basis to try something new and have an open mind and palate. I express myself through the food I create and the soundtrack backing it. Every menu to me is backed by an intricate musical score that I carefully orchestrate in my kitchen. The colors, textures and flavors describe my moods and fears like an artist puts his on canvas. I put together many menus that are complicated as I find the need to challenge my abilities on a continual basis. You have to find the right balance of ingredients and then totally throw yourself a curve by enhancing what is already known by many as perfection. .My recipe today will challenge you and just add your own touch to this one. This is not my creation but the base recipe I use and try to challenge myself every time I make it.

Goat Cheese Soufflé
4 individual soufflés
I’m certain this mixture would be great spread over some lightly sweetened berries or orange segments then topped with crunchy sugar crystals and baked in a gratin dish, which I’m going to try when berries are in season. As mentioned, this soufflé is on the less-sweet side. Be sure to put a nice blanket of sugar on top, but if you like things on the sweeter side, you can add an extra tablespoon of sugar to the base.

¼ cup full-fat cream cheese
4 large eggs, separated, at room temperature
4 ounces fresh goat cheese
grated zest of 1 lemon
4 tablespoons sugar
pinch of salt

additional butter and sugar for preparing the baking dishes
1. Liberally butter four 4-ounce ramekins or custard cups. Sprinkle a few spoonfuls of the additional sugar inside, tilt the dish to spread the sugar and coat the bottom and sides, then tip out any excess. Set the ramekins on a baking sheet.

2. Preheat the oven to 400ºF.

3. Use a whisk, or an electric mixer with the paddle attachment, to mash the cream cheese, egg yolks, goat cheese and lemon zest until the mixture completely smooth.
4. With an electric mixer, or by hand, whisk the egg whites in a clean, dry bowl (not plastic) until frothy, with the salt. Increase the speed, until the whites begin to mound and hold their shape. While whipping, gradually add the sugar, one tablespoon at a time. Once you’ve added all the sugar, beat until stiff.
5. Fold one-third of the beaten egg whites into the goat cheese mixture, then fold in the remaining egg whites just until incorporated. It’s okay to have some tiny bits of white; that’s preferable to over folding the batter.
6. Scrape the batter into the prepared baking dishes, gently smooth the tops, and sprinkle the soufflés with an even layer of sugar, about 1/2 teaspoon each.

7. Bake the soufflés on the middle rack (or slightly higher, if possible) of the oven for 10 to 15 minutes, until the top is browned and the soufflé is just set but still very jiggly in the center if you nudge it. Depending on your oven, it may take slightly less or more time. Soufflés are best when slightly runny in the center.

Variation: If you’d like to add a bit of lemony tang to the soufflés, squeeze a few drops of fresh lemon or citrus juice over the soufflés after you sprinkle the tops with sugar.

Note: Fresh goat cheese is often found at well-stocked supermarkets and farmer’s markets

"What Just Happened?" "Filet Oscar for 2"

2011-07-19T12:52:00.000-04:00

Hi Friends......it has been a whirlwind few days for me, I honestly don't know what is going on. I am happy, really, it has been so long since I knew what that felt like that I have to ask myself constantly if this is real.....and it is. My close friends know I have met someone, someone that I have shared more of my inner self with then I share with you here on this wall. Someone that I can see myself spending a lot more of my time with. Did I just type that? Wow I guess I did.

Now the goddess gets her turn.

Love, Sex and Food are all passions of mine. We all sit and watch cooking shows and wonder how did they do that or can I really do that at home.......well the answer is yes, you can.....if you have the passion. I look at food, sex and love as one entity, a whole being. When I am in the kitchen at home I don't rush things I like to take them nice and slow for an intimate dining experience. Sometimes life throws you a curve and going slow just isn't in the equation, with food and matters of the heart it happens quite often. Watching your hollandaise with love and care to make sure it never reaches a boil is one of those instances. Making sure you softly stir the blend of ingredients with love and care to nurture the sauce is important in building this classic. From this kitchen goddesses standpoint food and love are the same thing. I once said the man for me would be the one that helps me prep in between passionate embrace, turns up the music and dances with me while waiting on water to boil and playfully does the dishes with me when it's time to clean up. Hmmmmmm and what happens after that well you'll just have to use your imagination. Just like when you are trying to replicate that dish you watched being made on Food Network...you sometimes have to use your imagination to put your signature on it and then it is perfect and your own. Just like in relationships, it doesn't matter how fast or slow things start what matters is the quality of the time spent together. What matters is when you look into each others eyes you can look into anothers heart and soul. What matters is when you hold someone that yes, you feel like the only two people on earth and yet the world goes on around you for minutes and you don't give notice. What matters is when you kiss that every bit of passion and lust you have is contained in that kiss and no one else matters at that point and time. What matters is that every ingredient is right and blends well and when it's all said and done you have a masterpiece...in love and in the kitchen.

Today's recipe is a classic dish that I just love to share......Enjoy and Tasty Tastings Everyone!!!!

I made this one easy for you by using packaged Bernaise which is something I usually make from scratch in the kitchen and in the shop.

Chef Sheri's Filet Oscar for 2

2 filet mignon, 1 1/2-inch thick
1 cup butter
1/2 lb fresh crabmeat
1 (6 ounce) package Knorr Bearnaise sauce mix
1 cup whole milk
asparagus

Salt and pepper raw steaks before grilling.

Broil 10 - 12 minutes on one side, then 8 - 9 minutes on other side (medium). Simmer 1/2 stick butter with crabmeat on low heat until warm.

Prepare Knorr's Bernaise sauce, with one whole stick of butter and using whole milk only, by following the directions on package.

Cook asparagus and some water into microwave for 2 - 2 1/2 minutes.

To serve: Place crabmeat over steak, asparagus over crabmeat, and cover with Bernaise sauce.

Share with someone you love!!!!!!!

"Music In My Heart & In My Kitchen!"

2011-07-14T14:34:00.000-04:00

Today's blog was hard to come up with. Talking to my sister this morning helped and she suggested I write about memories of the past loves I have had. Well Cindia it did help and that memory is music and my love and passion for it.

Music is a stirrer of souls and emotions that we bury deep within. It can inspire us through lyric or the melodic twang of a slide guitar or the lustful beat of a drum. Yes I have a passion for men of music that can be compared to a 5 course meal. This should be fun as I often accept challenges from clients, being know as the rocker chick Chef, to pair my courses to music. So in this fun little blog I will show you what I have come up with today.

First Course: would be something along the lines of an Amuse Bouche ( a savory chef's choice bite-sized appetizer). I would pair Jimi Hendrix's "Red House" with my "Spicy Ahi Mango Salad" and serve it amuse bouche style on a large, guitar shaped spoon. Jimi's slow, meticulous fingering of his guitar just unnerves me to a height of virtual orgasm. The style and finesse he plays with make me feel like a ripe mango being peeled for his pleasure then diced up into little pieces to be used on top of a spicy dish to defer the heat and add a bit of sweetness. The heat in this dish comes from the creamy wasabi and ginger dressing I mix with the red passion of Ahi Tuna for tantalizing my taste buds. Pure food orgasm in my mouth and paired with the spicy "Red House" I just can't stop thinking how Jimi would have liked it. Would he have bowed down to me like the Goddess I am and worshipped me like many worship him? I guess I will never know but it makes for some great fantasy.

Second Course: I have picked a soup. My Thai Coconut Soup paired with the late, great and always sexy Freddie Mercury and Queens "Dragon Attack". The high energy that Freddie gave in his performances is the perfect pairing to this flaming on the palate soup. aromatic ginger, Kaffir lime leaves, lemon grass, serrano peppers, coconut milk and coriander give this soup the right flavor and make me feel super sexed up. The heart pounding music of Queen and the dramatic flair of Freddie give me chills up and down my spine. He knew how to energize a crowd into a tumultuous frenzy. Makes me want to move my hips the way my taste buds are dancing to this rock hit paired with this aromatic soup. I never want either to end as they both rock my world in such a fashion that the sexual energy comes charging out of my body. WOW!!!! I may need a cold shower after this one.

Third Course: Hmmmm I have given this one some careful thought and think I may slow it down a bit for a unami appetizer of my "Anything For Love Oysters" paired with Paul Cole's "Feeling Love". Oysters, yum and what an aphrodisiac they are. The mere sight of them turns me on. The saltiness of the shellfish is such a mouthwatering delight they make me feel like the amazon is running between my thighs. When you share oysters with someone you love it can be sensual and turn an ordinary evening into a night of pleasure and passion. Paula's voice is as sensual as oysters. She can turn any mere man into mush as long as the right Goddess is playing this song for him. I am just the Goddess to do that....lol.

Fourth Course: This one is an important one as it is the main course that should only have a true rock superhero to be paired with and I have chosen Eric Clapton and his song 'Running On Faith" paired with my classic dish "Asparagus Steak Oscar" Nice and slow and easy as you taste every flavor in this dish inspired by Eric's amazing guitar skills and lyric genius. Yes I love Eric Clapton and he is an artist I would throw down in the kitchen with in more ways than one. ; )! I think this song has been a major part of my life and relationships in my life or the lack thereof. This song inspires me to have faith and our world will be right, love will come over me one day when I least expect it. The pairing of this song to the dish is an incredible combination as I pair the finest cut of meat with the finest musician to ever grace this world with his presence and skills IMHO. The falic shape of asparagus screams out his manhood, the crab meat topping is as succulent as his music is.. and the Bearnaise well use your imagination on that one however you would like but I seem to compare it with his silky style that leaves me in awe every time I go to one of his shows. My dream is to cook for him one day then make him mine...yes, we can all dream. I think I am blushing.

The Fifth and Final Course: It's dessert time and I am having a hard time with this. So many sweet, inspirational songs to make my mouth water and my thighs quiver but I have carefully selected 2 songs..........my main man Adam Levine and Maroon 5's "The Sweetest Goodbye" and "Secret". Oh yes, him again and if you know me you know I am a pool of liquid heat when I listen to Maroon 5. So I have chosen to pair Adam with my Chocolate Chipotle Pepper Mousse. I picked two songs because we never want dessert to end and what a way to top off an evening then ending it with Adam. The two main ingredients in this dish sometimes confuse my palate but always leave me wanting another bite. The aphrodisiac properties of chocolate combined with the heat of chipotle pepper is the sweet and spicy ending we all fantasize about in relationships. The heat of passion that two lovers feel while in each others arms for the first time or hundredth time is what I compare this dessert to. The mouth feel of this dish is much like a long kiss in the candlelight, soft, passionate and hot. I have kissed many frogs while listening to Adam and one day I will have that feeling of total isolation with my man and I will say he makes me a pool of liquid heat and he makes me feel like the goddess I am. Only one has done that to me yet in my 40 something years and it was only once, the first time we were together. I often wonder if I will ever feel that way again with someone but on a regular basis. Will I ever feel the steamy passion of one man that will make my life a spicy, sweet ending just like dessert? I sure as hell hope so.

So on that note I will leave you with a recipe from the final chapter of my book....Tasty Tastings Everyone!

Chocolate Mousse with Chipotle Chile

Serves 2-3

3.5 oz good quality, dark chocolate bar, chopped or broken in small pieces
1 tablespoon butter
¼ cup water, divided
1 tablespoon sugar
2 large egg yolks
1/8 teaspoon ground chipotle
Very tiny pinch of salt
½ cup plus 1 tablespoon very cold whipping cream
Extra cream and chocolate shavings to garnish

1. Using a double boiler, or a mixing bowl set above a pan of simmering water, blend the chocolate, butter and 2 tablespoons water, stirring until the chocolate melts and the mixture turns voluptuously velvety. Remove from heat.

2. In a second bowl, over the same pot of simmering water, whisk the sugar, egg yolks and 2 tablespoons water until the mixture is foamy and hot to the touch, about 160 degrees. Don't let the eggs scramble.
3. Pour the egg mixture into the chocolate and whisk until smooth. Let the mixture cool down to room temperature or slightly cooler. Add the secret ingredient -- the chipotle chile powder -- and the salt.
4. Whip the cream to soft peaks. Fold half into the chocolate, blending well. Fold the other half into the chocolate, mixing to combine. Some streaks are fine. Pour into ramekins, cover with plastic wrap and chill for several hours or overnight. When ready to serve, top each serving with a dollop of whipped cream and a sprinkling of chocolate shavings.

"Sacrificial Lamb Stew" & "Why Bother" & "Let It Go"

2011-07-11T13:46:00.000-04:00

Seriously I wonder what makes people do the heinous things they do to others. It is that they are insecure or afraid of possibilities or is it that they are just plain mean and could care less about the feelings of others. I guess we will never know what goes through the minds of some people but yet we try and try to understand and fix what is broken. I have decided to live by the credo of "why bother" and "let it go" so now on I can move on and share the fun stuff again today.

Today's blog is much different than yesterday's darkness. I was in a fog over something that was done to me for whatever reason it was done but "why bother" I have "let it go" so I had to turn to my dark side yesterday or as Jeff Lindsey calls it my "dark passenger" in order to build the walls around my heart again. Some people were offended by what I said and I was judged unfairly, so to them I say "why bother" and "let it go".

We do and say a lot of things for passion and true love...do we mean them? Do we tell someone how much the mean to us and then it not be true? Do we ask the right questions of others just to build them up to let them down? Do we apologize half-assed for something we did or didn't do and make up lame excuses to make the other feel bad and turn the tables on them? I say NO WAY! To me life is full of cop outs and endless excuses and I say "why bother" and "let it go". What others play around with and treat as junk to some is a treasure.....well I am a treasure. A treasure to behold to be praised and worshiped as an ancient Greek goddess. Sure sometimes the heart can be used as a sacrificial lamb but those that do that are worthless themselves and deserve to be alone and suffer from endless hurt. But I am my own realm of pleasure, passion and seductive lust that when the right man comes along I will fill his heart with love and unbridled passion like he has have never known before. He will be worshiped by me and inspired to be a better man on a daily basis as will I be inspired by his love. We will live life with the utmost joy and love and at times feel like the only two people on earth regardless if we are at a Widespread Panic concert or on a deserted beach in the Keys the connection will be there. We will awake each day to a shared desire and passion for each other and never, ever care to have another partner in life but the one laying in our arms as we wake after a night of lust. Ahhh the glory and splendor of true love...it's what keeps our heart beating strong and the juices of creativity flowing. Sure I have my three main fantasy guys Adam Levine for his poetic writing, Jim Morrison for his bad boy image and mad skills in the bedroom and Dexter Morgan for is dark passenger, but where fantasy ends reality must begin and I know that somewhere down the line those three men will collide in a realistic fury and implode the walls and make my heart whole again. Until then I will keep saying 'why bother" and "let it go", until the right man comes along I will continue on my quest to please and be pleased, to satisfy the burning desires that some have tried to extinguish or judge me on. I am me! I am the woman of your fantasies and dreams. I am the woman that will love you endlessly and whole hearted. I am a goddess, a follower of Dionysus and I dance to the beat of my own heart. My heart is not someones sacrificial lamb to be left at the alter for a dark force to engulf in it's cold, steel digestive tract. I am the epitome of Aphrodite...at least for someone if not myself. What would posses someone to deny their heart to me is unknown but it is their loss in the end. So once again I say "why bother and "let it go", live with your heart and mind as a free spirit and know that some may try to break that spirit but never let it happen. Never let someone tell you the right things only to become the reality of hurt. Pick and choose from a sea of many as you will find you'll land the catch of the day if you just keep casting your line in the deep ocean.

So on today's menu I have decided to share with you my "Sacrificial Lamb Stew" in honor of this past weekends events....enjoy and Tasty Tasting everyone!

Give a listen to this while your cooking!

"Sacrificial Lamb Stew"

Serves 4

Ingredients:

1 1/2 pounds boneless, lean lamb stew meat, cut in 1 in. cubes
1 tsp. salt
1/2 tsp. pepper
1/4 cup all purpose flour
2 tbsp. vegetable oil
1 lg. (1 cup) onion, sliced thin
2 cups water
1 cup baby carrots
2 cups diced potatoes
2 cups diced rutabaga or turnips
1 cup frozen peas, thawed

Preparation:

Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to Crock Pot with slotted spoon. Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water, scraping up browned bits on bottom of pot. Transfer onion mixture to the Crock Pot; add carrots potato and rutabaga. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.

"WTF Is That Supposed To Mean?" Godlessness, Cancer and Me.

2011-07-10T16:45:00.000-04:00

This entry is not part of my book or has anything to do with my passion, it is a work from the dark soul I slowly become when wronged or judged or both due to the lack of whatever in my life that is missing. As a writer I always have to pull inspiration from everyday life and experiences. I have to pull out the fears and demons inside to tackle those issues that really make you say WTF! Although I will not go into detail about what happened I always try to take the bad and turn it into something good. I have faded to black today. I am blocked and lost. Who can and will save me and pull me out of this place? Sadly no one only myself as I am the only one i can count on to pick me up when I fall ........so this is what I have come up with today.

Yes I started early but hell it's Sunday and who is going to judge me in my own home where I guiltlessly spill my soul to you. I have been through alot in my life and I have overcome these obstacles that hold most people back and give them excuses for not pushing forward. I have taken my frustrations out on other people at times but it never makes me feel better and it makes them feel worse. I truly apologize to them for that but hey it's me and my dark side. My dark side lingers within, patiently waiting to take control of my life but I will never let that happen. I have control over it as it lays in wait for the right time and place to rear it's angry, soulless, guiltless head. So this is where I let it come and touch your soul. It is the worst feeling in the world being judged for who you are and are trying to be when all you do is mean well. My dark side again lays in wait for the next move but yet I still won't turn over control to the angry monster lurking for revenge. Revenge is nothing more than the ugliness of life dictating your next move. Why bother when there are so many good attributes to this world and it's people. It's nothing more than a cop out for not dealing with the inevitable demons in the world. Some within but most billowing outward toward to you like a fierce and enraged sea ready to engulf you in it's tragic waters. I will not drown but swim as hard and as furious as I can to regain control and make my way to shore. I do not worship to any God as I know that he is not listening to me. I have lost loved ones that meant so much to me that I actually didn't think that I could bare to live without them. I could never understand religion as a practice as everything comes from with in us. We create our own fate! We create what happens to us just about every minute of the day. I do believe in the power of prayer and the good forces of nature it can create to heal and repair those in need...hey whatever it takes to make things right again. But who do I pray to?

When I watched my beautiful nephew Zane die of cancer at 5 years old I lost faith. I tried hard to regain it but I could never believe that if there was a God he could do that to my sister and take her boy. I watched her suffer and self destruct and turn to her dark side to kill the pain and slowly die inside as we all did. I still re-live that year like it was yesterday and it is embedded in my soul like a hot poker sticking in my gut. The evilness of cancer and how it rips worlds apart is the true devil. It created a chasm in my life that has yet to be filled or understood. The pain and helplessness of losing my friends Kevin and Eve and my mother to this fucking disease ripped my heart out in so many ways as they did nothing to deserve this, much like when Zane died. I was at their bed sides when they passed holding their hands and watching them take their last breath. I understand death as I have seen it firsthand and watched in curiosity as to see if there was a light or a shadow or a chill. Watching what this disease did to those I love dearly that were left behind disgusts me and makes me want to spit in it's face, if cancer were a person I would go hunt it down and turn my dark side unto it and destroy every trace of it's curse on humanity.

So now I must take that destructive energy I have inside towards this disease and feed my dark side into submission again. I must let go of the heartless, cowardly actions that were done to me last night and turn it around and change it, reverse it, do it again? No I don't think so, I will just keep living and whatever happens happens as I must look out the windshield and not the rear view mirror. Will I pray on it? hell no! What is is meant to be and if not we'll see. We create our fate in just about every aspect of life besides the ones we can't control. That's it..the darkness has passed and I feel the light shining down again and filling my soul with happiness. Sometimes it only takes a keyboard, Capt. Morgan and my friends. Love to all!

"How Sheri Got Her Groove Back, Dexter Morgan and Paella with Real Saffron"

2011-07-08T02:50:00.000-04:00

Once again it's 2 am and just me and a glass of Malbec in hand furiously typing away at what may or may not be read. I keep wondering what is going on in my head and heart. I am having the worst time distinguishing reality from fantasy with some of these online chats I am having. Still on the pursuit of Mr. Right I find myself looking in the wrong places. I just need to sit back and let things take ahold instead of worrying myself into a frenzy. I am scared to be alone, there i said it! I admit it! I can't help thinking this ones it, but is he? I have to question and doubt and talk myself out of it. A friend told me he was looking for his Calypso and I completely get it. I understand that ever longing and yearning to find someone that you can relate to something or someone else and be perfectly happy. But why does it have to be this picture perfect life we all look for. No one ever agrees on everything all the time. Life isn't perfect neither are relationships. The thoughts that have been going through my head are often distorted lately by the BS I get fed by certain people. I just don't get it, okay I just don't get men. They are this complicated beast that will tell you what you want to hear for the most part. Praise you falsely, worship you and leave your heart hanging out to dry. Look folks we are all broken in some fucked up way and we can only fix ourselves and you know what, we will never be perfect. So know I have to find a way to fix myself and be the near perfect person I once was. Yeah right then what fun would I be..?

I chatted with Dexter author Jeff Lindsay earlier on FB and I asked him about his new book in the Dexter series and he told me Dex was either gonna retire or go out and eat and asked me where he could find a place with Paella made with real saffron. Well Jeff I have you covered when you get home because God only knows that I cannot live without sharing the dark passenger we all try to hide so well with you. Yes I love Dexter Morgan, he is the person we all have inside of us but are afraid to unleash on this world for fear of what we might do. We all have a dark passenger living inside our heads. We saw that this week with the Casey Anthony trial. Cmon we all wish we could be the one to pull the switch on the electric chair if she was found guilty..we all have these thoughts of contempt for injustice especially knowing this woman is going to breed again. How many of you sat and thought how they wish they could just tear her apart with your bare hands....I know it wasn't just me. But the difference is unlike the fictional super hero many of us affectionately call Dex, we have control of our deepest darkest feelings of contempt. We live and breath and function in a society in which sometimes that's tough to do. We all strive to make this world a better place in our own unique way and sometimes, yes I wish Dexter Morgan was my boyfriend because I would be proud of his dark passenger. He would go take care of some murderous, disgusting, smug mother and when he got home I would have Paella with real saffron waiting for him when he walked in the door wearing only my chef's apron and a smile. : )

So this is how Sheri is going to get her groove back, by taking chances with her heart, going with her gut feelings and instincts and loving and living life for all it's worth just like saffron threads.

Tonight I am going to share with you my recipe for Paella with real saffron. Living in the Florida Keys I learned the flavor combinations that make things POP and saffron is one of those that make my palate groove. The history of Paella goes back to the lush agriculturally rich Spanish region of Valencia. The true paella recipe will probably never be known as it was basically if it was in season it went into the paella. I use my Floribbean version of paella with real saffron. The sexy threadiness of saffron, like lovers entangled together in this red heat of passion is what makes the flavor of this dish an aphrodisiac delight. So here it is.........tasty tastings everyone!!!

Paella with Real Saffron for Dexter's Delight

Serves: 4 - 6

INGREDIENTS:

2 Tbsp Olive Oil
2 tsp Salt
½ tsp Fresh Ground Black Pepper
10 oz wt Chicken Breast, cut ½” cubes
1 cup Yellow Onions, ½ inch diced
1 cup Green Bell Peppers, ½ inch diced
1 Tbsp Fresh Garlic, minced
1 pound Bay Scallops
1 pound Medium Shrimp, peeled and deveined (reserve shells for saffron – shrimp stock - see recipe below)
½ cup Spanish Chorizo pork sausage, cut into medium dice
12 Black Mussels, cleaned and rinsed, beard removed
1 pound Fresh Firm Fish (Mahi Mahi works well) cut into 1” pieces
4 Warm Water lobster tails
4 ½ Cups Saffron – Shrimp Stock (see recipe below)
2 cups Short Grain Rice
½ cup Green Peas, cooked
1 cup Roma Tomatoes, ½ “ diced

PREPARATION:

Season the chicken and seafood with salt and pepper. Heat the oil in a large heavy casserole pan then add the seasoned chicken, onions, bell peppers and garlic. Sear until the chicken is lightly browned. Add the scallops, lobster, shrimp, chorizo and sear until the seafood looses its raw appearance.
Then add the mussels, fresh fish and saffron – shrimp stock and bring the stock to a simmer. Add the rice, green peas and tomatoes and using a cook’s spoon stir the rice gently to mix evenly with the rest of the ingredients. Reduce heat to a simmer and top the casserole pan with a lid. Let simmer for about 20 minutes or until the rice is cooked. While the rice is cooking remove the lid to stir the ingredients from time to time to prevent them from sticking to the bottom of the pan.

Shrimp Stock: Yield 4 ½ cups

1 Tbsp olive Oil
1 Garlic Clove, minced
¼ cup Yellow Onions, diced ½ inch
¼ cup Carrots, diced ½ inch
¼ cup Celery, diced ½ inch
2 cups Shrimp Shells, from the peeled shrimp
1 Tbsp Tomato Paste
1 tsp Fresh Thyme Leaves
1 tsp Saffron
5 cups Water
2 Bay Leaves
5 White Peppercorns

PREPARATION:

Heat the oil in a medium sized pot, then add the garlic, onions, carrots, celery and shrimp shells. Sauté until the vegetables loose their raw appearance and the shrimp shells turn red in color. Add the tomato paste and while constantly stirring with a cook's spoon sauté for 30 seconds.
Add the rest of the ingredients and bring to a boil, then reduce the heat to a simmer and continue to simmer for 20 minutes.
Strain the stock trough a fine mesh sieve. Check the yield of the stock you should have 4 ½ cups. Should you have more, return the stock to a clean pot and keep reducing until it yields 4 ½ cups. Should you have less, add water until it yields 4 ½ cups.

"On To The Next One" Port Wine, Adam Levine and Oysters

2011-07-06T00:53:00.000-04:00

I am sitting here at my computer, drinking a glass of a lush, oaky, tawny port which is heavenly on my palate. I have had many inspirations to write tonight and they are all good. In the dating world I try to be optimistic as I know one day find my passionate equal. But it's rough out there peeps. I have been on a few dates this past week and all have brought inspiration to me. All good for the most part but I have to ask "is he really out there"? "Which one is going to sweep me off my feet and be the love of my lifetime"? "Did I already let him go"? I have to gain inspiration from those in my life before I am on to the next one. That's not a bad thing by no means, but it makes me wonder how long is this going to take? I want a man that will enjoy the things that I do, that will also have his own interests to introduce me to, and that will be my passionate equal and make me never want any man the way I want him. I want this one to be forever. I have to keep searching and learning about those in my life and about myself on this endless journey to find my true love. It's almost like a fairytale of sorts, which frog and how many do I have to kiss to find my betrothed. I sing "Some Day My Prince Will Come" and my daughter thinks I am a silly fool. So this silly fool is pulling some inspiration from her regular guy that has yet to let her down...Adam Levine. His words turn me into a pool of liquid heat and his voice pushes me over the edge of fantasy. I had the sincere pleasure of meeting him in San Antonio and that is when our make believe love affair started. "I know I don't know you, but I want you so bad" echoes in my mind in more ways than one. Tonight I will share an excerpt from Chapter 10 "On To The Next One' ENJOY!

Food is like sex.......you can't help but love it, need it and want it. But there are prices to pay for such indulgences and we all know what those are. So in my humble opinion food and sex are WINNING!!!!

Most of us look at food and sex as a part of life in order to flourish. I like to look at food and sex as a way to maintain a healthy, passionate lifestyle and keep things fresh. There are some many foods with aphrodisiac qualities and we are going to address some of them in this evening's post.

The Aztecs referred to chocolate as "nourishment of the Gods". This is probably why wine and chocolate are my favorite on the flavor combination list. Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. The secret for passion is to combine the two foods and enjoy a gastro-sensual experience. I always ask couples what they like to eat as a prelude to sex and it is usally the same answer, wine and chocolate. I have found an even better combination to spice things up and that's chili pepper/chocolate and a nice lush cabernet. Try it and I am sure you will see that this is a great precursor to a passionate evening. As for the wine, well in my blog WineErotica I described exactly what to do to enhance the quality of your wine tasting experience with someone you are intimate with. Follow my lead and give it a try, you will not be disappointed.

Oysters are one of the best aphrodesiac foods to share with someone. The juiciness of the oyster and mouth feel isn't for everyone but I thoroughly enjoy them. Some oysters repeatedly change their sex from male to female and back, giving rise to claims that the oyster lets one experience the the masculine and feminine sides of love. Is this the reason behind the aphrodisiac qualities of this shellfish. Casanova purportedly ate 50 each day. They're incredibly rich in zinc, a nutrient key to testosterone production. They're downright sexy looking. Eating them is a thoroughly tactile experience; lifting shell to lips, feeling the oyster's firm slip, its hint of crispness, a wash of flavors from saline, mineral, sweet, fruity, and buttery, to the elusive umami. Ultimately, each individual oyster is as mysterious as a new lover, and we learn its textural landscape and flavor only as we savor it.

This is my favorite oyster recipe by far. I created this one in Key West and worked on perfecting it for years. The gelatin is key in this one......Enjoy...Tasty Tastings everyone!

"Oysters To Love By"

Time 40 minutes

serves 4

24 farm-raised oysters
2 cups prepared miso soup
1 package powdered gelatin
1 cup crème fraîche (sour cream can be substituted)
2 tablespoons wasabi paste

Method:

Scrub each oyster under cold water with a brush.* Place the oysters on a hot grill for 5-10 minutes or until you see steam or bubbles coming from the oysters. (This step can also be done in a 500-degree oven.)
Remove oysters from the grill and allow to cool in the refrigerator for at least one hour.
Pour the miso soup through a strainer.
Sprinkle the gelatin over 1/4 cup of the cold miso soup and allow to set for 5-10 minutes.
Bring the remaining miso soup to a slow simmer and add the gelatin mixture, stirring to dissolve. Pour into a shallow bowl and chill in the refrigerator until set (about 30 minutes).
Whip the crème fraÎche until it's thick like whipped cream, then add the wasabi to taste, stirring to combine.
Open the chilled oysters with an oyster shucker or a blunt table knife by prying them at the hinge. Discard the top shell.
Roughly chop the miso gel with the tines of a fork to forms "crystals" (or chop into small pieces) and divide among the oysters. Top with a small amount of the wasabi crème fraîche and serve immediately.
* For safety reasons, discard any raw oysters that are open.

INSPIRATION!!!!!! Funk Bone and The Mango!!!

2011-07-04T04:27:00.000-04:00

thanks
We take inspiration from many things People inspire us by their acts of courage and belief. A painting, that can draw you in with such depth and perception that we weep when we stare amazingly at every brush stroke and know it will eventually change our life in a minuscule way. Well I was inspired this evening, not just by the people I was with but by the mind blowing musicians I had the pleasure to be invited to see. I don't think I have had as much fun since the Boyd H Anderson after football parties at Holiday Park with my guitar player boyfriend, whats-his-name. For five hours I was having multiple musical orgasms that left me screaming for MORE!!!!!! Cake, Floyd, Presidents, Doors and Hendrix, to name a few, wailed through the night on the Matlacha pass waterfront. "Party at The Pass"!!!!!! The midnite sky was filed with fireworks illuminating the faces below and certain smells were in the air that made you smile and there were many illegal smiles in the small crowd ; ). It was a night to remember in my life as cool and fucking outrageous and wish I could escape to that place every night. People were throwing money at the band to keep them on the stage at 1am.....they stayed and played another set. JOY!!!!!!!

I was wowed by the band Funk Bone tonight (myspace it peeps)! Amazed, left in awe and most of all inspired. T-Bone, Mike and Tim rocked "The Pass" at tonight's annual event. They did play my favorite rock hits, but their originals blew me away. For five hours I rocked with a new friend who's company I thoroughly enjoyed. It was nice being out on a date but not, as I was out with a "friend" who invited me to the best jam session I have attended in what seems like eons. It isn't often that I am totally and completely blown away. I left this private party at 2am and could not wait to try the new gastro orgasmic recipe I was inspired to create. One of their songs "Mango Groove" inspired me to create the sweet and spicy "Mango Groove Chipotle Mango I- Scream" to really shake things up. The sultry mango taste and the fiery chipotle finish paired well with the acclaimed Pacific Rim Reisling that's in my glass.

Funk Bone's rendition of my all time favorite Possum Kingdom totally brought back Texas in my heart. I imagined I was floating down the Guadalupe River in my big black toob (with a bottom of course) that was hot as hell on the arms and shoulders due to the scorching sun. But it didn't matter, we had the baddest stereo on the river and Possum Kingdom was blasting out of it. I'm not much into beer so I had to create something refreshing, inebriating and floatable, "Mucho Mango Sangria" It was an instant hit and we made it and inhaled it by the gallons. The most thirst quenching libation I do believe I have ever had the pleasure of floating with and on.

The mango with it's sweet, juicy ripeness is reminiscent to a passionate kiss on the palate. I use mango in many of my Floribbean dishes to really send flavor points soaring. But the sensuality factor of the fruit is in my "All Time Top 10". The possibilities are endless when it comes to this amazing fruit and it's erotic design. Try caramelizing it with sweet onion and topping a bowl of saffron rice. Highly delicious!

Thanks to Funk Bone and my friend Shaggy I busted the kitchen mind block down and really feel inspired to create again and not just one but two amazing, intoxicating summer sensations......Enjoy and tasty tastings everyone. Happy Fourth of July!!

"Mango Groove Mango Chipotle I- Scream"

serves 8 time 40 min

1 Cup Heavy Whipping Cream
2 cups Fresh or Frozen Mango Pulp
1/2 cup Powdered Sugar
1 1/2 tbsps Chipotle Powder

Chill large glass mixing bowl for 15 minutes
Add cream and whip till fluffy with electric mixer
Add sugar in batches as mixture gets nicely fluffy
Gently fold in mango pulp and Chipotle Powder
Place mixture in Ice Cream Churn and follow manufaturers instructions for use.
Placed finished mixture in bowls and garnish with shaved dark chocolate. ENJOY!!!!

"Mucho Mango Sangria"

2 cans frozen Orange Juice
2 cans frozen LimeAid
2 cups fresh or frozen mango puree
1 bottle Cabernet
1 2ltr Squirt Soft Drink

Mix all ingredients together over ice in a large bowl and enjoy. Add fresh oranges and cherries for a desired finish. This can also be frozen in batches for a slushie effect.

Night peeps, I am drifting off to dreamland with inspired dreams tonight!!!!!!

Wine Erotica

2011-06-28T12:22:00.000-04:00

*****LATEST NEWS*******
My new book GastroErotica Has been picked up by a major publishing house for release late fall. The first release will be in Europe in November and the the US in December just in time for Christmas! I can't wait to host the release party with time, date and place to be announced soon!!!!!

In the dating world I have been asked many questions about myself and put myself in a situation to answer them honestly. That experience has led me to look deep into my soul and ask myself some important questions. The first of which is why am I so passionate about food and wine? Here's your answer.

Wine Erotica

Opening a new bottle of wine is like going on a first date, you look at the label and read all about it but you never truly know what is on the inside until you taste it. This is my version of what I call WineErotica and an excerpt from my new book GastroErotica.

The First Date: You select that special bottle from a vast array of others. You don't know what you are going to get on the inside as you have only the pretty outside to look at. You read the label and you see the winemakers description on the flavors, vintage, soil and region. You make your choice from the assortment and you begin your date with hopes of having a good time and that the chemistry is right. Now that you have the bottle home you feel the smooth texture of the glass vessel that holds the precious juices that so many labored to make. You realize that someones heart and soul went into this bottle and you are ready to take the next step and look inside. You open the cork and pour a bit in a glass. The first thing you do is hold the glass up to the candlelight to see the rich colors and flecks that vibrate within, much like looking into someones eyes for the first time and trying to see into their soul. You then take a smell of the fruit and all your senses go wild wondering "what is that". You try and dissect the aroma to see what this wine is made of much like you do a person you are meeting face to face for the first time. The uncertainty is there but you want it to go further so you can see what makes this complex creation worth your while. You take a sip........you hold that sip in your mouth much like that first passionate kiss. You now can get distinct flavors of blackberry, cherry, moss and lavender. You are learning more and more on this first date and deciding if there should be a second.........and you pour more into the glass. The finish or as I prefer to say climax of the first date is the taste that is left in your mouth after you swallow. is it fruity, floral, metallic or sweet. By the time you have finished your second glass the decision has been made and the chemistry is either there or not. If it is you move on to purchasing another bottle, if not you have not lost anything but have learned this one is not for you. That is what I call The WineErotica First Date.

The Blind Tasting: By now you and your intimate partner from the first date have learned you have many things in common. I like to initiate my partner in something call the Blind Tasting. Now mind you this is very arousing and can lead to other things but lets concentrate on the wine for now. First I believe in the practice of sensory deprivation when doing this exercise. I use a blindfold to help enhance the learning process. I place the blindfold over my partners eyes and straddle him ever so lightly. I open the bottle and hold the cork under his nose so he can gain some perspective of the exercise. I ask him to smell and tell me what he thinks. The sense of smell is a huge part of any relationship with wine, just as in humans, Pheromones are released that will enhance the experience and create arousal. I then pour some into a glass and bring it to his mouth to drink. I ask him to hold it in his mouth while the flavors open up. Now swallow and tell me what you taste. This is called mouth feel. Now it is time for a passionate kiss to further the senses of arousal. I then pour another glass and tell him how to reach a climax. Hold that taste in your mouth and tell me how it feels, tell me how it moves you, tell me how your taste buds view it. Tell me how you want more of the juices from the bottle and how it is something you want to do again. I then pour him another glass. Now by this time your partner has a good view of what is inside that bottle and what is inside of you. It's up to you however as what to do next......................... blindfold optional

Alright fans that is this weeks entry! No recipes today as I have not been very creative in the kitchen lately. I am trying to gain the inspiration to create my dishes and have been in a culinary block. But I am back and I will continue my passion of food and wine and maybe some other things as well.

I have to thank the person that has asked me a lot of questions lately as i do not think I could have started questioning myself without your persistence to give you an answer. It's not always what is on the label but is what is in the bottle, the heart and soul of a person, just like a bottle of wine.

tasty tastings everyone!

Never Say Never!

2011-05-03T23:50:00.000-04:00

So when I retired from the bar biz after a long stint at Rick's Key West, I swore I would never, ever bar tend again. Well guess what? I am and it feels good! Don't think I left my catering biz by no means. I just needed something a little different to fill in the off days. So I took a job at one of the most celebrated restaurants in Sanibel, The Lazy Flamingo and my first day was today. I had a blast and really think I made the right decision. The staffers were friendly, outgoing and, well, young.....at least younger than me. But I felt right at home chatting up the locals and tourists alike. The spectacular Gulf view really made everything fall into place.

So that was the personal stuff that went on today, now lets talk FOOD!!!!

My FB friend Robert Simon kindly sent me a bottle of what has to be one of the best seasoning blends I have ever tried. "Chef of the Future's Not Your Average Cajun Seasoning" a gastronomical pleaser. I opened the bottle for the first time and took a big whiff of the aromatic blend and was blown away. First thing that came to mind was, "this would really mix well with a Bloody Mary" So I broke out the cheesy BM glasses (yes I have glasses designated for different cocktails other than the norm) and rimmed the glass with some key lime juice and then the seasoning blend. WOW!!!!! That added such depth to my already perfect drink that I had to have another. By then the dinner bell in my head was clanking away (or was it the vodka) so I thought "lets see how versatile this blend can be" well it didn't disappoint. I rubbed it on my chicken breast and sauteed away. The Chicken Breast was nestled atop of bed of pasta with a butter sauce and broccoli. I couldn't get enough of the tasty chicken that I barely touched the pasta. The "Not Your Average Cajun Seasoning" lived up to it's name. This was no average blend and Robert Simon has a GREAT product that I urge my friends and followers to try. Visit http://www.chef-ofthefuture.com/ to find out more about and order this great product. This will have to be an Internet purchase for right now as Robert stated "he was working on finding a distributor". Robert, FIND A DISTRIBUTOR!!! This is a great seasoning blend that needs to be in every home cooks pantry, maybe in a few restaurants as well. I also tried a bit of this taste bud tantalizing blend on fresh Sea Scallops tonight and once again it was WOW!!!!! You will not be disappointed so BUY IT and USE IT on everything!!!!! Great flavor depth and not as spicy as it sounds.....the degree of it's spiciness is just right on the palate.

For today's recipe I am digging deep into my personal archives of things I failed but tried again and got it right (see the never say never theme fits)

Tasty Tastings Everyone!!!

Chocolate-Chipotle Brownies

Ingredients:

vegetable shortening
8 ounces semisweet chocolate chips or chopped semisweet chocolate
1 cup butter
2 cups unbleached all-purpose flour
1/4 cup natural unsweetened cocoa powder
2 1/2 cups granulated sugar
1 1/2 Tbsp. ground Chocolate flavored coffee beans.
1 1/2 tsp. ground cinnamon
1 to 2 tsp. ground chipotle powder
6 eggs
2 tsp pure vanilla extract

Method:
Preheat oven to 325 degrees.
Grease 2 round 8-inch cake pans. Set aside.
Combine chocolate and butter in a double boiler or in a bowl placed over a small saucepan of simmering water until melted and smooth. Cool slightly.
Combine cocoa powder and flour. Set aside.
In a large bowl, combine sugar, coffee grounds, cinnamon and chipotle powder. Add melted chocolate. Beat with an electric mixer or the whisk attachment of a stand mixer on medium speed for 1 minute, scraping bowl occasionally. Add eggs one at a time, beating on low speed after each egg is added until just combined. Beat in vanilla until just combined. Add flour mixture 1/2 cup at a time, beating at low speed until just combined. Beat on medium speed for an additional minute.
Spread batter evenly into baking pans and bake in preheated oven for 35 to 40 minutes or until edges start to pull away from the sides of the pan. Cool in the pan on a wire rack.
Remove from pan and cut into bars or wedges. Dust with cocoa powder or ice and top with caramelized sweet bacon

Al's Lesson in Port Wine

2011-04-26T13:33:00.000-04:00

Okay, so I had a bad Monday but I am already over it and ready to move on. Easter was glorious and fattening but I think I stayed pretty lean and green. I did have a 2 hour workout on Saturday then a 1.5 hour workout yesterday so I think I'm good. :).

A good friend of mine asked me about Port Wine yesterday and I am obliged to give Al a full answer.

Port Wine is one of the oldest wines in the world. In the Portuguese Douro region there is a tradition of wine making centuries old, but it was in the 17th century that wine production had an important development. In this period, in 1703, Portugal and England made a commercial agreement, the Treaty of Methuen, in which Portugal would sell its wine in exchange for the importing woollen goods. Because at that time the distances were much longer than today, to prevent that wine deterioration it was added to it brandy in order to stop the fermentation. When the wine reached England they noticed that the wine was stronger and sweeter and much appreciated.
As a consequence of this, the process was improved and in 1756 the Port Wine brand was created, with the creation of a marked region in Douro. In this region around Douro River, near Regua and Pinhão are settled the Quintas and Estates where the production is made. This Wine started to be exported from Portugal to England by English Family Companies, some that still exists today, which explains why there are so many English Branded Port Wine.

Although wine-making techniques for port now comply with very modern

criteria and up-to-date methods, they have an important historical background.

The harvest of the grapes in the Douro starts at the end of September and for

the most part is still carried out manually. In old times it was also the time for

traditional festivals. Grapes usually arrive at the winery in baskets holding about

60 kg or in not too large special steel containers carried by tractors.

The production of a good quality port depends on the complete and rapid

extraction of both the colour and the flavour from the tannins of the berry skins.

These must be extracted before must fermentation is stopped by adding

fortifying spirits after two or three days. As the grape juice spends a shorter time

in contact with the skins than most red wines, the maceration process should be

really vigorous. In its first few months, wine is aged in vats, ranging from large cement tanks to small casks, in the Douro region, where low temperatures help its fining

down, and it is finally transported to the Vila Nova de Gaia shippers’ cellars.

The quality of the wine and the aging methods determine the final categories of

port, which can either be matured for a few years in containers and then be

ready to drink after fining, filtration and bottling or be designed to mature in

bottles even for twenty or thirty years after a short time spent in wood on casks.

Within these two general categories there are many different types of port.
(thanks to my former boss Franklin Houser for the info...this is what he taught me.)

Okay Al there's the technical stuff. Now let's really talk about the delicious Port Wines that are available today.

Aged Tawny:
Blended from top quality Wines
Aged in oak wood casks
The older the better
More expensive

Not-Aged Tawny:
Not aged enough in oak wood casks
Red or White
Lower price

Vintage:
Best Wine
Made from wines of single year from best vineyards.
Blended and Bottled after 2 years of wood.
Mature, very long time in bottle.

L.B.V. Late Bottled Vintage:
Wine of Single Year
Bottled between 4 and 6 years after harvest.
Filtered or not filtered (needs decanting).

Ruby:
Deep red should be full of lively fruit flavor.
Aged 2 or 3 years in wood or not.
Less complex and expensive than vintage or LBV.

White:
Made from white grapes
Sweet or not sweet
To be served chilled as an aperitif
Less alcohol

Port wine , by many is considered a dessert wine and is savoured at holiday gatherings. In my kitchen I use Port in many dishes in many ways.

Pairing:
There are combinations of Port Wine and food that work better than others.
Here are some of the natural combinations that you can choose when you serve port wine.
LBV and Vintage Port Wine with blue cheeses like Roquefort and Stilton.
LBV Port Wine with cured cheeses like the Portuguese Tenrricho or Ilha São Jorge (Azores)
The Aged Tawnies with 10 and 20 years with the deserts like Custard or Almond Tart
Ruby or Ruby Vintage with red fruits like Strawberries or Raspberries.

Cooking With Port:
This is my favorite part...merging the sweet flavors of Port with FOOD!!!!

Tasty Tastings Everyone!!!!!!

Blue Cheese Crusted Filet with Port Wine Sauce serves 4

Ingredients

1 tablespoon butter

1/2 cup minced white onion

3 cloves garlic, minced

1 tablespoon chopped fresh thyme

3/4 cup beef broth (prefer low-sodium)

1/2 cup port wine

1 tablespoon olive oil

4 filet mignon steaks (1 1/2 inch thick)

3/4 cup crumbled blue cheese

1/4 cup panko bread crumbs

Directions

Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

The "Lucha Libre" and All-U-Can-Eat-Tacos

2011-04-22T00:48:00.000-04:00

Those that keep up with my FB status know I went home to Lauderdale for an overnight mini biz trip, those that don't....well now you do. I had a blast! Can't believe how much the strip has changed over the years but it is for the better. The skyline was glorious and amidst the towering buildings lay the cornerstones of the infamous "Strip". The outdated, musty, "if these walls could talk" true icons of ghost's of Spring Breaks past, the classic, retro beach hotels. We decided to stay at one of these iconic legends, The "Ocean Holiday Resort". Now for being 50 something years old this place was very clean and must free. i was pleasantly surprised and it was perfect for us as we were not planning on being in the room much anyways. We'll take it!

I got ready and we headed out on a walk to Las Olas for dinner at a happening place we saw on the drive in, "Rocco's Taco's" on Las Olas Blvd. This place looked like a nice, fun family restaurant around 8:30 pm as we drove into town, but upon arriving by foot at 10:30 we found a totally different atmosphere than we expected. Other than the fact the "LIVE DJ" blasting out some really good jams, and when I say blasting I mean really friggin loud music, the place was really aesthetically pleasing. It reminded me of an upscale cantina, only that it played no latin music. The decor was that of dimly lit bar with a "Lucha Libre" back theme. There were 8x10 paintings of comical wrestlers with I Rocca as the local hero. I wish there would have been more of it as it started to tell a story that could have carried through the restaurant. We were seated immediately and our server came to the table and said "HI I'M STAN, I WILL BE YOUR WAITER!!!!!!" as he is competing to the really cool, really loud, Amy Winehouse "Rehab" mix. He started to yell the specials and I managed to make out $5 Herradura Silver Margaritas. "DOS' ON THE ROCKS, SALT" I scream out the order. He then handed me the menu and pointed at the night's specials. I could tell he really didn't care for the night club in a restaurant atmosphere but he was fun and played along nicely. We noticed that at the table next to us was a server making Guacamole table side. Cool concept and it looked and tasted great. I finally went to take a look at the menu and realized how dark it was in the place and how thankful I was for J bringing his new found flashlight pen so I could read it (memo to self: bring flashlight and earplugs next time I go to Rocco's). So when I finally could get some light on the subject I saw the tempting choices for "ALL-U-CAN-EAT Taco Night $14.99. Beef, Pork, Chicken, Shroom, Shrimp, Blackened Mahi....wait did it say Blackened Mahi, it did and I am all over it. 3 BLACKENED MAHI PLEASE!!!!!!!! So we mixed and matched, J got the shrimp, I got the Mahi. J got the Shrooms, I got the Mahi, J got the Mahi, I got the Mahi. 6 Blackened Mahi tacos later and the fact that I could not eat anymore. No dessert this time and I really thought I saved enough room for it. Great meal, great fun, great service (speak up please), great prices, my ears rang for an hour after we left but all in all I would for sure go back. The decor was amazing and the food phenomenal.

Rocco's was the closest to the unique flavors I experienced while living in Texas. It was the best Mexican food I have had since moving home to Florida. Personally, I always try to bring a little bit of Texas to my dinner table as the flavors I learned to savour there have become near and dear to my palate. I love this fish taco recipe and I hope you will as well..

Tasty Tastings Everybody!!!!

BLACKENED MAHI MAHI TACOS

2 pounds fresh fish filet-I like mahi mahi because it is mild (we used about .7 lb for 5-6 small tacos)
1 teaspoon cumin seeds
1 teaspoon cumin powder
½ teaspoon allepo (or cayenne) flakes
¼ teaspoon ancho powder
1/8 teaspoon coriander
¼ teaspoon sharp paprika powder
¼ teaspoon allspice
Salt and black pepper to taste

Cut the fish into small filets or even smaller for more spice. Dip in spices and either blacken in cast iron pan . Cook until firm. It was about 5 minutes in the pan for ume

Toppings (suggestions)
Mexican Queso Fresco crumbled
1/2 cup cilantro, coarsely chopped
chopped Avocado
Grated Jicama
Diced Tomatoes

10 soft corn tortillas

Chef Sheri's White Hot Sauce
2 Cups Sour Cream
2 teaspoons of Wasabi powder

juice from a lime
salt/pepper
chipotle chili powder
Directions:
Mix well in your blender. Spoon on Taco's for some extra flavor.

WINE PAIRING
2007 Finca La Linda Torrontés Argentina bottled by Luigi Bosca. This wine was produced in Argentina and consists of 100% Torrontes grape. Torrontes is the wonderful and distinctively aromatic signature white grape of Argentina.

It's All About the Hog, Fish That Is!

2011-04-19T09:30:00.000-04:00

Here in the "Sunshine State" we all start sweating this time of year. I don't care where up north you are from or if you, like myself, are a native Floridian, YOU SWEAT. So a nice, cool spring food and wine pairing is a great way to beat the spring heat. I can't tell you how many times I have debated having a crisp salad over firing up the Weber and standing in the direct line of smoke that seems to follow me wherever I go. I crank up some Norah Jones or Sade invite some friends over and start the springtime ritual of food and wine pairings officially named "Spring Fling". Now my winter foodie parties are much heavier than the ones in the "warm" months and I really enjoy the fresh locally grown produce from our local Farmer's Market to make light and interesting dishes. So I start my Saturday shopping at our downtown Farmer's market for some fresh Florida produce. Now it is hard to get me out of there as I love the vibe a Farmer's Market gives out. Live music, the aroma of fresh herbs and the bright color palate of peppers, it stimulates my senses. Next is a trip to Merrick Seafood to pick up my catch of the day. I do live on a Gulf Access canal and I am not scared to catch my own fish but it seems catfish and mullet are all that want to nibble on my bait so I am forced to rough it and grab some tasty, fresh fish from Merrick Seafood here in the Cape. Now I really love visiting Amy at Merrick. She always knows how to upsell to me and I love sharing my recipes with Amy and the staff. This Merrick Long Island family owned seafood market in the heart of SE Cape is the best fish market around. From fresh, Florida (sustainable peeps) shellfish and fish to hearty Maine Lobsters (not so sustainable but delish) Merrick Seafood aims to please. GET THERE EARLY!!!!! I have found that when I procrastinate and get there a couple hours before closing the pickins' are slim so take my advice and call ahead and reserve your order or get there when they open to pick your fish. The real trick is timing and getting the elusive Hog Snapper or Hog Fish, as us Crackers call it, before it disappears. Us Floridians' know the delish factor of Hog Snapper but for my up north friends good luck trying to find this spear caught fish. So today I want to pay tribute to my favorite fish, The Hog Snapper! Hog Snapper is highly-prized for it's firm, alabaster flesh which flakes apart nicely. The flavor is mild with subtle sweet undertones. Although many purists would maintain it should only be prepared pan-seared with a little olive oil, salt and pepper, Hogfish is a very versatile fish and works well whether baked, grilled, marinated, or smothered in a tasty sauce. Now you are not going to find this fish at you local grocer you really have to do some research and make some calls to local fish mongers and if they say "yes it's in" be prepared to leave right then and there to go get it as it sells out rather fast. So today's recipe is one of my favorites, "Hog Snapper in a Pineaplle Chili Lime Sauce" paired with a nice crisp Vinho Verde wine will make a most excellant main dish for your next Foodie Spring Fling.

Tasty Tastings Everyone!!!!!!!

Freshly Speared Florida Hog Snapper with Pineapple Chili Lime Sauce

INGREDIENTS

4 - 6 to 7 oz. Hogfish fillets (skin off)
1 tablespoon extra virgin olive oil
1/2 an onion, diced
1/4 red bell pepper, diced
1/4 green bell pepper, diced
1/4 teaspoon crushed red pepper
1 large clove garlic, diced
Juice from half a lime
8 oz. fresh chopped pineapple

2 oz. pineapple juice

1 tablespoon mild sweet chili sauce

1 Tablespoon brown sugar
1/2 teaspoon chile powder
4 Tablespoons butter (2 for fish, 2 for sauce)
1/2 cup flour
1/2 tablespoon Cajun spice
Kosher Salt
Black Pepper

The Sauce

1. In a small saucepan, warm olive oil over medium heat.
2. Saute onion, bell pepper and bell pepper for 4-6 minutes, then add garlic.
3. Saute garlic with onion mixture for another 30 seconds.
4. Add fresh squeezed lime juice, pineapple, pineapple juice, sweet chili sauce, brown sugar, and chili powder to onion mixture. Stir well.
5. Reduce heat and simmer, stirring often, for 15+ minutes, until pineapple has broken down and liquid is reduced to a syrup. Be careful not to burn during last few minutes.
6. Stir in 2 tablespoons of butter, until melted. Reduce heat to low.

The Fish
1. Melt remaining 2 tablespoons butter in a non-stick skillet over medium high heat.
1. Season the Hogfish fillets with kosher salt and black pepper.
2. Mix seasoned salt or Cajun spice in with flour.
3. Dredge Hogfish fillets in seasoned flour.
5. Once butter in pan is melted and sizzling, add Hogfish fillets to pan.
6. Cook 2-4 minutes on each side, or until fish is cooked through.
7. Plate fish and scoop Pineapple Chili Lime Sauce over fillets. Garnish with slice of lime.

My Soup Kitchen

2011-04-18T00:44:00.000-04:00

After a great deal of thought I could not go to sleep tonight without posting one of my favorite specialties Avocado Poblano Soup. This soup pairs well with a nice, crisp, springtime Margerum 2007 Sybarite Sauvignon Blanc and will have you craving more. I prefer the soup warm but as it is a bit too reminisant of guacamole when served cold or at room temp.

Whilst living in Texas i really got to experiment with Tex-Mex flavors and found them to be a favorite to my palate. I was fortunate to have worked for a small boutique winery and was able to pair many of my favorite dishes to the unique taste of Texas wine. I kinda miss those days as it was one of the most interesting hats I have ever worn. Wines made from the French Colombard Grape became my one of my favorite whites and those who know me know I am red all the way. I learned to expand my palate and really take in the sensuality of every bottle opened.

I think I can sleep peacefully now knowing that you now have my favorite soup recipe to make for your very own.

Tasty Tastings Peeps!!!!

Avocado-Poblano Soup

INGREDIENTS:

1 pound poblano chiles, washed, seeded and coarsely chopped (skin on)
2 carrots, washed, peeled and roughly chopped
1 sweet onion, peeled and roughly chopped
2 tablespoons olive oil
1 clove garlic, minced
1/3 cup flour
8 cups fresh chicken stock
2 avocados, halved, seeded and peeled (pebbly-skinned brown-black Hass are preferred)
1/4 cup chopped cilantro
1 cup heavy cream
salt, to taste
black pepper, to taste

PREPARATION:

Corn tortillas, cut in strips and fried in hot oil, for garnish In a large stock pot, sauté poblanos, carrots and onion in canola oil over medium heat for 5 minutes. Add garlic and sauté 1 minute. Add flour, mix well and sauté for 5 more minutes. Stir occasionally.

Add chicken stock and mix well. Simmer over medium low heat for 30 minutes. Remove from heat and add avocado. Purée with wand blender or in batches in blender. Add cilantro and cream, and blend until thoroughly mixed. Add salt and pepper to taste.

Serve warm or chilled. Top with fried corn tortilla strips

My First Blog

2011-04-17T23:58:00.000-04:00

Hello Fellow Foodies! As I have no followers as of yet I have to ask myself, "who do I want to share my thoughts and recipes with"?. I can only answer myself by saying "anyone who shares the same passion of food and wine that I have". That's it!

I hope by writing this blog we can all learn something new. If you like what I have to say please share my blog with your friends.

So for my first recipe I think I am going to keep it simple with a spring favorite of mine, Roasted Beets and Goat Cheese Salad with mango Poppyseed Dressing

Makes 4 Roasted Beet and Arugula Salads

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

3 large golden beets (about 1 1/2 pounds)
3 tbsp olive oil
4 oz baby arugula leaves, washed (about 2 large handfuls)
1/2 cup chopped toasted carmelized pecans
Bottled Mango Poppyseed Dressing dress to suit
2 oz goat cheese
salt and fresh ground black pepper to taste

Preparation:

Preheat oven to 375 degrees F.

Wash the beets and coat with 1 tbsp of the oil. Wrap in several layers of foil and bake for 1 hour or until tender. Let cool to room temp or refrigerate. This may be done in advance.

With a knife, scrap off the beet skin, and cut in 1-inch cubes. Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese. Toss well to combine, and divide on to 4 plates. Crumble over the cheese, and serve.

Tasty Tastings Everyone!!!!!