Redirecting Perverts to the Refrigerator Since 1999
Bouchon 6534 Washington Street Yountville, California 94599 707-944-8037 The Cowboy Junkies had a scheduled tour date on Friday night in Napa. We’re too far from there for it to be a day trip but I decided to use this show as a handy excuse for a wine country weekend. We drove up Friday morning and…
Oh so easy, oh so amazing. On the advice of the wonderful Rebecca from TLC Ranch (where I get my pork and eggs) I thawed the pork loin chops I bought in brine. I put about, I’d say, 1 c. of salt to about 1 gallon of water. In the brine I added a bay…
Oh, summer. How do I love thee? Let me count the ways: #1 Tomatoes #2 Peaches #3 Nectarines #4 Pluots … I could go on but a picture is worth a thousand words:
4 medium cucumbers (mine were actually pickling cukes) 2 small zucchini 2 cloves garlic 3T lemon juice A small handful of basil 5-6 mint leaves salt and pepper Put all that in a blender or food processor and zap it until it’s soup! I garnished with some chopped chives, a couple of quartered cherry tomatoes…
Main Street Garden & Cafe 3101 N. Main St. Soquel, Ca. 95073 831-477-9265 We were looking for a place for our anniversary dinner. We tried Cellar Door first and they were booked (yes, we were calling at 5:15pm for a 6-ish reso!). I started poking around some blogs trying to decide where to go. I…
I didn’t get a picture of this soup. I was so hungry I forgot! 1/2 a yellow onion, chopped 2 oz diced pancetta 1 small fennel bulb, thinly sliced Add to pot and saute in olive oil until beginning to brown. Add: 1/2 cup white wine. 2 small carrots, sliced into half moons Simmer until…
In the Stillwater, MN area? Find out when Paul and Lorraine are playing at Charlie’s. Before the show, go to Domacin Wine Bar. Honestly, I got this into my drafts last summer and forgot to write the review. My memory of the meal has faded except the fact that it was fantastic! That is all…you’ll…
Rub snapper fillets with grated ginger and garlic. I grate them on my microplane grater right over the fish…works pretty well. Pour juice of 2 limes over the fish. I let it sit for about 30 minutes. Not long enough to cure the fish but long enough to get a good flavor. Drizzle with olive…
I always very much look forward to Recchiuti events. Michael Recchiuti never ceases to surprise me with the combinations he can come up with. This time was no exception. We started with a classic, homemade graham cracker with a melted chocolate to dip in. Sitting in front of us were 4 glasses for 4 vermouths….
Original Gravity: 1.111 18 gal filtered water 60g gypsum 40g chalk 32lb Weyermann Pilsner 1.5lb Briess Victory 1lb Briess Carapils 1lb Gambrinus Munich .5lb Briess Extra Special .5lb Briess chocolate (36.5lb total)
Simple and delicious. Grill salmon with just some salt, pepper and olive oil. In a grill basket, toss some broccoli florets and chopped summer squash. Cook all that until it’s done. Meanwhile (on the stove not the BBQ) sauté up some chard with garlic and chili flakes. When the grilled veggies are done, mix those…
Label/name inspired by Stingray Sam. Ingredients 18 gal filtered water 2 oz gypsum 4 oz burton salts 8 tbsp diammonium phosphate 14lb Gambrinus pale ale 2lb Briess Munich 1lb Briess cara 20L .5lb Briess cara 60L (18lb total)
We had some friends over for the 4th and wanted to make something nice and fancy but that still had some element of the Independence Day barbecue thing going on. I started with my classic ahi tartare. It’s becoming a bit of a signature dish for me, it’s always good and everyone loves it. Next…
The garden is in full force. So much so that I can’t keep up with it and my CSA boxes! The thing about having a CSA and a garden is that things, you know, grow at the same time! Kale anyone? Spinach, thyme and marjoram galore! The tallest lettuce ever: The hops have loved the…
I didn’t eat meat for years. Not because of ethics or anything like that, I just stopped liking it. One day, a while back, I thought “BBQ chicken sounds good.” Not the kind with barbecue sauce on it but herbed, marinated chicken. This is what I had and it’s still my favorite way to barbecue….
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