Southern Cali-Foodie

Ingredients:

Ingredients:

Don't cut up the pods like almost every other recipe for this does. They get gooey and force more of the batter than you want to stick to the vegetable and also cause the pieces to stick together. It's so much easier to do it "tempura style" like I recommend here.

The title may be what you end up with if you enjoy this in the company of others ;)

Ingredients:

2 1/2 parts premium vodka
1 fresh shot of espresso
Splash of Cointreau or other orange-flavored liqueur
Splash of half-n-half

Directions:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously for a few moments. Let sit for a few more moments. Strain into a chilled martini glass. Serve immediately.

Ingredients:

Burger
3/4 lb. lean ground beef (< 7% fat)
3/4 lb. ground veal
2 tbsp. Worcestershire sauce
1 tbsp. nuoc cham (Vietnamese fish sauce)
1 tsp. onion powder
1 1/2 tsp. dried chives
1 tsp. sea salt
1 tsp. cumin
1 tsp. white pepper
1 tsp. sweet paprika
1 tbsp. brown sugar
2 tbsp. bread crumbs

Sauce
1 bunch scallions, loosely chopped
3 jalapeno peppers, loosely chopped
2 medium heirloom tomatoes, loosely chopped
2 tbsp. minced garlic

6 brioche buns
6 thick slices of sharp cheddar
12 thick slices of applewood smoked bacon

Directions:

Place sauce ingredients into a food processor and pulse until fully chopped and blended together. Set aside.

Place 12 slices of bacon on a baking sheet and place into a 450 degree pre-heated oven for 12 minutes or until crispy.

Heat grill to medium-high heat. Mix all ingredients for the burger together with your hands and form 6 equal patties. Place on the hot grill and grill for 4-5 minutes on each side for medium-well, the lid closed for each period. Add the cheese slices to each burger and continue on the heat with the lid closed for about 2 minutes. Remove the burgers from the grill. Cut the brioche buns in half and place white side down on the grill. Close the lid for about 2 minutes to toast. Remove the buns from the grill. Place the burgers on the buns. Top with 2 bacon slices each. Top with 2 - 3 tbsp. each of the sauce mixture. Serve immediately.

Makes 6 servings.

Ingredients:

1 bunch of kale
4 medium red potatoes
1 large sweet potato
6 thick slices of applewood smoked bacon
2 tbsp. of minced garlic
3 medium jalapeno peppers
1 large Vidalia onion

Ingredients:

1 1/4 lb. of petrale sole filets (or other thin, delicate whitefish)
2 tbsp. olive oil
4 tbsp. butter
2 tsp. Herbs de Provence
2 tbsp. of fresh lemon juice
1 tsp. cracked red pepper
2 tbsp. drained capers
1/8 cup fresh chives, chopped
1/3 cup dry sherry
2 tbsp. flour (for breading/searing)
1 tsp. of Wondra or other thin flour for making roux
Salt
Pepper

Directions:

Sprinkle salt and pepper generously over fish filets. Lightly coat with flour on both sides. Heat olive oil over medium to medium-high heat. Place filets in hot oil and sear for approximately 2 - 3 minutes on each side, transfer to a plate and set aside.

Add sherry to the pan and scrape up the bits using a wooden spoon. Add butter, capers, chives, Herbs de Provence, cracked red pepper, lemon juice, and Wondra to the pan. Stir constantly until sauce thickens - about 4 minutes. Pour sauce over fish filets and serve immediately.

Makes 4 servings.