Bitter Old Friend

Based on Beuchert's "BITTER BOURBON GIUSSEPE," which advertised "cymar, bourbon, vermut negre, orange bitters, lemon juice":

3 parts Rye
2 parts sweet vermouth
1+ parts lemon juice (to taste)
¾ part aperol
¼ part St. Germain

Orange bitters.
Angostura bitters.

Shake well with ice, strain into a coupe or whiskey glass.

Your rating: None Average: 4 (1 vote)

Carrot Ricotta Tart

Carrot Ricotta Tart


2 cups ricotta
¼ cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend (optional)
¼ cup coarsely chopped fresh chives
2 tablespoons small dill sprigs

Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.

Your rating: None Average: 2 (1 vote)

Savory Summer Salad

Inspired by something I saw on a menu, I created this nice summer salad.

Cherry tomatoes
Red Onion
Hard-boiled egg

Grated parmesan
Lemon juice
Salt and pepper

Your rating: None Average: 3 (1 vote)

Green Sauce

This sauce was AWESOME, and I made it all by myself.

Makes about 1 cup:
2 cups unpacked parsley
1 cup unpacked mint
1 cup unpacked basil
1/4 cup olive oil
1/4 cup white wine vinegar or rice vinegar
Juice of 1 lemon

Blend all ingredients, preferably with an immersion blender, until smooth.
If needed, add more oil (and/or vinegar, to taste) to help blend.
Alternatively, double (or triple!) the ingredients to make it easier to blend in a conventional blender. Trust me, you'll eat it all.

Your rating: None

Grilled Turkey

Dry brine turkey for at least one day, uncovered, in the fridge. See for guidance, we used:

Salt (1/4 cup)
sugar (1.5 Tbsp)
To taste:
ground rosemary
black pepper
garlic powder
smoked salt

Rub all over and under breast skin.

Prepare bird:

1-2 hours before grilling, remove turkey from fridge to bring up towards room temperature
Place pats of butter under skin

Prepare grill:


Your rating: None Average: 5 (1 vote)

Week of August 30th

Sat: Wolftrap Picnic - green gazpacho, rotisserie chicken, corn chile salad, tortillas, cheeses, fruit, chocolate
Sun: Chiles rellenos? + green chile sauce + pintos
Mon: Corn soup (with cotija crema, charred corn, cilantro oil) + green salad
Tue: Huevoooooos with pinto beans and "salsa verde"
Wed: Mexicali salad (corn, tomatoes, avocado, cilantro, cotija, fried tortilla strips)
Thu: beef hardshell tacos (beef, shredded cheddar, crema, tomatoes, lettuce, avocado, corn, salsa)
Fri: Fig and Olive @ 6:30

Mussels a la Dubrovnik

Mussels a la Dubrovnik

This is a modified recipe of "Mussels à la Buzara", trying to replicate a dish from

2 lbs mussels, scrubbed and de-bearded; dispose of any mussels with shells that stay open.
2 medium tomatoes, diced
¼ cup breadcrumbs
4 garlic cloves, minced or sliced
1 medium onion, finely chopped
1 cup dry white wine
½ cup parsley, chopped
olive oil
Salt and pepper to taste

Your rating: None Average: 4 (1 vote)

Menu for Week of August 23rd

Mussels a la Dubrovnik

Sat: Hot dawgs and corn, squash/pattypans
Sun: Steak... with grilled clams?
Mon: Mussels a la Dubrovnika 
Tue: Green Gazpacho 
Wed: Caprese
Thu: Pizza
Fri: Green Gazpacho

Menu for Week of August 16th

Wed: Out to Piola

Weeks of August 2nd and 9th

Sat: Burrito "grain bowl" with black bean sauce, hot sauce (J makes?) - rice/beans, avocado, tomato, corn, red onion, queso fresco, mango salsa
Sun: Steak? with Tomato/Shallot salad, grilled corn, green salad
Mon: Cured meats, tomato tart, baguettes, green salad, corn
Tue:  Out with Dylan and Family (Hank's, Cava, Matchbox, 7th Hill, Belga, Ethiopic, BlueJacket, Union Market)
Wed: + rice/beans?
Thu: Argentina Wine Dinner
Fri: Fish tacos
Sat: Big BBQ!
Sun: Chiles rellenos with rice/beans, green salad

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