Palm Springs Weekend

This weekend we decided to take a little Pete &  Katrina time and relax in the sun out at our favorite hot spot, Palm Springs! The hotel of choice for us is The Movie Colony. It has all the things we love!  Great location, fabulous beds, a morning self serve breakfast bar ( see photos ) secluded pool and spa, three 2 story Town Houses with living rooms that open next to the pool, several Private Patio Rooms, two Terrace Rooms with private upper decks, mini-fridge in room, DVD players and lots of fun little nooks to relax and snuggle in.  Not only that, but the management is just great! They all go home after 7 pm and leave a phone number to call them if there are any problems. One of the guests from Europe locked themselves out on Saturday night and Donald was there in 10 minutes to unlock the door for them. There was still a pitcher of Sangria at the bar that Juana, the general manager, had made earlier that afternoon for the guests. This kept them in good spirits till he could get there. Oh, did I forget to mention that the hotel serves up an afternoon / early evening wine and appetizer get together for the guests. No fee, just lots of fun and interaction with others staying there. There are just sixteen rooms, and they fill up fast in the high season, October through March, so if you decide to go there, make reservations well in advance! 

 Juana Loera   
General Manager

Check out the website.

 http://moviecolonyhotel.com/

 One of the things we love to do while we're here is to go find fabulous wine and food. We have some fav's, but we also like to be adventurous and try new ones too. Dumb luck would have it that when we went to where we thought an old favorite was, it had closed! But in it's place we were lucky to find Trio. It's brand new ( opened one week ago ), and the food was very good! The menu was well thought out, with an eye for a broad spectrum of tastes. Seafood (oh yeh baby!), lamb, beef, pork, pasta, a full appetizer list. We were hard pressed to decide where to start! When served, we were very impressed with the preparation and presentation. Most excellent! It is now on my to do list when we visit.

A word of warning to the gentlemen. It is Palm Springs, and Katrina remarked at one point in the evening that it was strange that besides the one waitress, she was the only woman in the entire establishment. But don't worry guys, they don't bite. Much.

We would normally eat at Sherman's Deli by the Indian Resort and Casino for breakfast or lunch on a Saturday morning when just hanging out. But we had been on an intense open house tour and ended up by Barona Rd and E. Palm Canyon where we found a little gem called Manhattan in the Desert! One thing I can say for sure. These guys know food! I ate half this Smoked Turkey sandwich before I decided I better take a photo before it disappears!

The desserts and Pastries on display are mind boggling too! I could gain the fourty pounds back that I lost wayyyyyyyyy too easy there! 

Plus they have all the things you would expect from a typical Deli. Matzo, Whitefish, Smoked Salmon, Chubs, Lox, Bagels, ect .... 

I highly recommend this deli. Oh, did I mention they advertise 50% off all entrees?

So now let's go to my Every Time I'm There favorites list. We like to have lunch at least once at The Thai Smile Cafe. Typically spicy and fresh Thai food with reasonable pricing. It's on N. Palm Canyon very near (walking distance) to The Movie Colony Hotel.  The cafe seats quite a few people, so if you had a large party they could easily accommodate you. It's a mom and pop place where the ambiance is easy and the music is pleasant. The service is prompt and the food is very good. Katrina and I always keep this one in mind when looking for a quick and delicious bite to get us through the day.

Next up is Wild for the Vine. We love to go wine tasting and this little treasure has it in style. The owners, Scott and Debbie, are wonderful hosts and will make you feel as if you belonged to their large circle of friends from high school. Two talented souls that love wine and know how to present it in all it's glory for you to taste and buy. They are just a block or so south of Francis Stevens Park at 390 N. Palm Canyon Dr.  760-325-9930.  The shop is small in size, yet humongous in stature. The selection on hand will delight you if you enjoy finding new flavors. And don't miss out on one or more of their special tastings! We attended one where a chocolate distributor they know was pairing chocolate with the wine. Who could ask for better?

Now for my Most Favorite of All:

Kiyosaku Sushi

Chef Kiyoshi Ishikawa is a Master at his trade. In fact he follows traditions to such a degree that if you are looking for just some California Fusion food, forget it. What he does make is the best of the best! He gets much of his extremely fresh fish from the Tokyo markets in Japan. He also has family there and goes to visit as often as he can. This weekend he said the Salmon was from Scotland. There are no boundaries when it comes to excellence. 

Kiyo's knowledge of sea food and the impact from  the warming of the seas concerns him to such a degree that he will no longer prepare and serve some delicacy's because of what it has done to the taste of some fishes. An example would be monk fish liver. He will no longer prepare it because it isn't up to his standards. He barbecues his own unagi and specially marinades his saba. He will only serve the best uni from Santa Barbara. The crab meat is upper arm king crab, no artificially flavored pollock allowed. Octopus?  Fresh and cooked to perfection by traditional standards. Our friend Mercy has said she never liked octopus until she tried some of Kiyo's carefully prepared sashimi. Now she holds his up as a standard for all others to meet.  Kiyo and his wife Teraku serve their guests with pride and in the best of Japanese tradition. If you want an experience beyond what you have ever had in flavor, try this place. Although the restaurant is small, it sparkles with cleanliness, good vibes and smiling faces. The pricing is in line with the quality of the dishes served, but without the pretentiousness you find at some of the big name eateries. Our friend Russel claims that a California roll at Kiyosaku is a meal unto itself with all that king crab in it! When you do go, try the Special Rainbow roll, it isn't like what you will get anywhere else. Once assembled, cut and plated, it's fish origami. Geometric patterns abound in this presentation! 
While you are there, get to know some of the regular local patrons. Katrina and I just happened to be present this Sunday when two locals came in. He was an older man whose 11 something year old daughter spoke fluent Japanese and English. He spoke some Japanese, but not as well as his daughter. The girl was a regular chatterbox. But then, at that age they sometimes are. Katrina was captivated by her range of interests combined with her ability to grasp ideas and concepts quickly. They both gabbed away for some time. After a while it was hard to tell which was the adult of the two! 
This wonderful restaurant is located at :

     1555 S. Palm Canyon Dr. # 104

          Tel # 760-327-6601

But now it's back to the grind. Painters are coming this week. My Lady has been busy since we got back this morning getting the patio cleared and trimming the roses next to the front wall. Tomorrow before work I need to finish the prepping so power washing and painting can flow through on schedule. Plus still make it to my 8 hr job by 11 am. Bummer.
blah blah blah,

Katrina! How long is it before the Vegas trip?

 

Wycked Drinks ... The Final Meltdown

Finally - The Martinis

Ever hear the saying, You can't fix Stupid? I gotta say there are times in my real job as a tele-com tech that the people I meet  really fit that to a T ! 

Stupid things like: 

Yes sir , you really do have to plug in that DSL modem in order for it to work. 

Yes, I know  the instructions said it was wireless, but if you read the first page, you will see the little photo diagram that shows you how to plug it in.  

After a day of meeting people like them and hearing  other incredibly stupid lines from  other customers, I really look forward to a cocktail after getting home. So let's concentrate real hard (not) and come up with a few Twysted  drinks that anyone can make and enjoy.                                                                                                                                                 

Tequila Martini

This is our martini shaker. This particular one is nicer since it has leather covering the base to give you a better grip when shaking it. 
Fill one of these with ice and add: 

• 6 shots of Blanco Tequila 
• The juice from 1 lime
  
• 2 shots of seltzer water

Hold the shaker at the top and bottom and shake vigorously for about one minute. Remove the small top from the cover and pour into two chilled martini glasses.  Add a slice of lime to the rim, float a little Gran Marnier on the surface and your on your way to Tequila Heaven! 

Just a word of caution. If you're at someone else's party and you drink too may of these  you may end up yakking in your buddies car on the way home!

Mango Martini

Same Shaker, different drink.   Fill with ice, add six shots of your favorite Vodka, two shots of Mango juice and shake for one minute. Pour into two chilled, sugar rimmed martini glasses and add one slice of prepared mango on a skewer. 

You can buy cans of cut mango at Smart and Final. the mango in them has been cooked during the canning process pretty heavily so it is really mushy. Not exactly fit for putting in the drink. But the juice in these cans is perfect ! Put the juice from the can in a blender or food processor along with about 1/2 the mango slices, add 1 cup of water, 1/2 cup sugar and puree. Strain the juice to remove most of the pulp. You can make quite a few drinks with all that juice. The mango slices that go in the drink are cut from a whole, ripe mango. Put the slices in a container and cover them with Vodka. Sprinkle them with a little sugar and leave overnight in the fridge. They really soak up the vodka and will give a bit of a jolt all by themselves.

Chocolate Martini

I make my chocolate martinis with equal parts of :

• Godiva Dark Chocolate Liqueur
• Godiva White Chocolate Liqueur
• Stoli Vanilla Vodka

I  grate a dark chocolate bar to rim the martini glass with and use a squeeze bottle of dark chocolate to lace the inside of the glass. A small saucer works well to put the grated chocolate in for rimming.  A saucer also works well to spread some liquid chocolate in when wetting the rim prior to dipping into the grated chocolate. Just before pouring, lace the glass with the squeeze chocolate, be sure not to put too much in there as it will all just puddle on the bottom if you do. 

Now for the  Twyst.  To really give the drink a holiday flash, add 1/4 tsp of cinnamon before you shake it. Then after you pour it, sprinkle a small pinch of grated chocolate on the top of the drink right in the center.

 Voila` !! You now have the best dessert in town!

 Martini's Straight Up !

 The easiest and most Wycked  Twyst  of all is the Straight Up. It's made by pouring vast quantities of Vodka in your shaker, passing a cap-full of Vermouth over the top, ( even though I personally never really use Vermouth) and after it's poured, add a large stuffed olive. Simple yet deadly. Just like drinking out of the bottle but loads more civilized. Plus you get some veggie this way. Is an Olive a vegetable? Whatever.

This concludes my  series on Party Specials. 

Hey Katrina  ...... is there any more Tequila left ?

Party Specials - Drinks and Appetizers - part II

My Favorite - Seafood !

 

The next item on the Party Specials list is Scallop Stuffed Salmon Rounds. 

For this dish you will need:

•   1  lb or so of  salmon  fillet                      
  
•  5  sea scallops - cleaned - wash and remove sand sac
  
• 2 tbsp Vietnamese chili paste 
• cilantro leaves  - washed and de-stemmed
  
• 1/4 tsp mayonnaise
•  fresh Lemons
• a very sharp knife! 

This is the Vietnamese chili paste that we use around our house. We go through quite a lot of this! Katrina even puts it on her Breakfast Bagel Creation [ a recipe for another day!]. Our name for it is Red Rooster. Must be because of the label, eh?

Start by slicing the cleaned scallops. Turn them on their sides and slice a nice  1/8 inch  round off. When you get done each slice should be about the size of a Quarter.
In a medium bowl gently  mix the slices of scallop with the chili paste and the 1/4 tsp of mayo. Set aside in the refrigerator.

Place the salmon fillet on a cutting board and begin slicing as shown. Again, make the slices as thin as you can without the meat separating [approx 1/8 inch]. If you cut the pieces on an angle, they will be about 1 inch wide when done. Clean the knife often as this will facilitate cutting.

Rolling:

As you can see in the photo, just lay the salmon strip on your palm, place a dollop of scallop about an inch from the end, add three cilantro leaves and roll  the short end up over the scallops, then bring the long end over that and finish the roll. Place on an oiled sheet and continue till done. Some of the pieces will be different sizes, but that will add to the overall appearance when plated. 

 Once all the roll-ups are completed, squeeze some lemon juice over the top of them, then place in a 400 degree preheated oven or toaster oven for 8 minutes. When cooled, you can set these in the fridge for safekeeping. When ready to serve, just nuke them for 45 seconds on high and add garnish.   The leftover cilantro and a curled slice of lemon will make them Pop when set out! 

  Makes 10 to 12 rounds

Crys`tal and Cardamon Shrimp

These are very simple to make. You only need three items  for this dish.

• Large Shrimp - Costco has large tiger prawns that work well.
• Crystal Louisiana  hot sauce - see photo - I found it at Smart & Final
  
• 2 tsp ground cardamon

Shell and de-vein shrimp. Costco shrimp are mostly de-veined, but check them. They sometimes are not completely cleaned out. 
In a large bowl, add 1/3 cup Crystal, 2 tsp ground cardamon and mix well. Add the cleaned shrimp and mix till the shrimp is coated on all sides. Allow to  marinate for 15 minutes then place on a 400 degree preheated grill. After 2 minutes brush the cooking shrimp with some of the marinade, then turn them over. After another 2 minutes, brush again and then turn. Brush and turn two more times then remove from grill. When cooked in this manner, the shrimp will be cooked but still tender, not dried out and stringy.

Plate and serve with your favorite cocktail sauce and delight your guests with this slightly Twysted  flavor.

note:

The amount of shrimp you grill will depend on the people you are serving. Some of our friends don't do seafood. Others  can't get enough! It will be up to you who attends your party and then you must cook accordingly. Even with the ones that go gaga over seafood dishes, I've found it's better to make a bit less than anticipated. People will adore what you made, and will really look forward to being invited again.

 

Grilled Asparagus
 

We once more rely on Costco to find our favorite green veggie - Asparagus!  They buy large quantities of Dole brand asparagus that is packaged  in huge bags for us at a reasonable price. Much less than what you pay at the local market. I like having this as an addition to the pre-made veggie trays you can buy most anywhere because it can be served hot or chilled. 
According to our friend Linda,  she has learned through a nutritionist that asparagus also is supposed to aid in curing hangovers! So let's get the cure going before we drink all that booze!! It couldn't hurt!

The Fixin's

• 1 bag Dole asparagus from Costco
• 1/4 tsp ground ginger
• 1 pinch cardamon
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• 1/2 tsp garlic powder or 2 cloves crushed garlic
• 1/3 cup  olive oil 
• pinch cinnamon
• grated Fontanella or Asiago cheese
  

The Process 
 In a small bowl, mix all the spices and the olive oil. Set aside.
Wash and trim the asparagus ends. You want the woody ends removed so that what is left will turn out tender but still a little crisp when done.
Preheat your grill to 400 degrees. Have you noticed how I use this temperature a lot?  It cooks food perfectly for me  without drying out meats, or as in the case of veggies, turning them into  soggy messes.  Place the asparagus on a large doubled up sheet of aluminum foil whose edges are slightly turned up.

Lightly brush the oil and spice mixture on the spears. Don't apply too heavily as it will make the asparagus soggy when done.  Place the foil pan on the pre-heated grill and cook for four minutes on one side, turn and cook for two minutes on the other side. They will just begin  turning  a darker green color when  ready. To test them, pick up one with a pair of tongs. It will slightly bend but not double over. Bite into it and it will be just a little crisp but not raw.  When ready, remove from the grill, sprinkle with the grated cheese and put on a fun plate. Serve hot or put in the fridge and chill for serving later. they are just as delicious when chilled.

Well then, I hope you enjoy these dishes. I know I certainly do and each and every time I make them they come out just a little different (and better) than they did the last time. I really enjoy experimenting with foods! It's just fun to create new Twysts to everything!


Next Posting :

Martini's!!!!

Party Specials -- Drinks & Appetizers

 Let's get ready for The Holidays

I find it is always pleasing to give my party something a little different than what The Guests have seen before. Some things, like a signature drink, or a surprisingly tasty appetizer will stick in their minds forever. Such is the legend of Chocolate Martini's that are made with the Twyst that I like to give them. And the appetizers that I make can sometimes be just as much a part of the meal as the main course. This week I will explore both these avenues of pleasure.

Appetizers first.

This weeks Appetizer Dishes are:

• Prosciutto with fresh Mozzarella and Mission Figs
• Scallop Stuffed Salmon 
• Crys`tal and Cardamon Shrimp
• Grilled Asparagus
  

By Friday we will also get into some fine Martini's:

Mango Martini

The Classic - Straight up

Chocolate Martini

I've been told there is an old adage:

Martini's are like Breasts, One is not enough, and three is too many.

But for today, Monday Sept 21. 2009 we will start here:

Prosciutto with fresh Mozzarella and Mission Figs

 The Fixins:

Most of these items are available at the local market

• One pack of Prosciutto makes one roll. I like to figure three pieces for each guest, and a roll makes 12 pieces each, so buy accordingly.
• Each roll takes about 6 of the sliced and diced figs
• One pack of fresh Mozzarella will make two rolls with a tad left over.
• The leftover Baby Spinach from 1 package  can always be used in a salad. 
• The Basil only comes in a pack like this in a market. Unless of course you grow your own.
  

The Process:

Lay out the prosciutto on a piece of wax paper or as shown here, on some Freezer paper. [the shiny side] The Prosciutto is very thin, so  lay it out in a crossed  pattern. Three pieces overlapping vertically, then three pieces overlapping horizontally.

Time to apply a row of whole leaf basil.

Then lay on some Baby Spinach. This next photo shows two single rows, but adding a bit more won't detract from the total flavor, it will only enhance it!

Next comes the Mozzarella. Use a very sharp, thin bladed knife that is slightly wetted to cut through the mozzarella so it doesn't stick to the blade. You want these slices no more than 1/8 of an inch thick. Otherwise your roll comes out humongous and it won't roll up correctly. If you cut too thick, you can always smoosh it flatter between two pieces of wax paper using a rolling pin.

Add a layer of the sliced and diced Mission Figs. Be sure to cut off and throw away the stems.

Now for the rolling. Use the knife blade to lift the prosciutto off the paper and begin the rolling process. The meat is quite oily and tends to stick to surfaces. Thus using the knife to begin aids in making a smooth roll.

Using your fingers, continue to roll the prosciutto as tightly as you can. But be careful, it can rupture!

Insert toothpicks along the roll in 1/2 inch intervals. Completely pierce the roll. Always be sure to begin the pierce no more than 1/2 inch from the edge of the final overlap. Multicolored  Party Toothpicks add a nice touch to the appearance once the roll is plated. If the very ends of your roll are a bit barren, you can always stuff them with a little mix of fig and mozzarella before you begin to cut.  Once all the picks are in place, start cutting evenly between them. It is best to use a very sharp knife, and clean the blade after every four or so cuts. This will help make the cuts smooth and precise.

Time to plate the dish. Place the cut pieces around a smaller dish partially filled with Balsamic Vinegar. The Balsamic Vinegar is for dipping the pieces into and really adds to the total flavor.Having the toothpicks already in the pieces makes for convenient finger food.

I've also made this roll with Sun Dried Tomatoes instead of Mission Figs. Katrina seems to like them better and I must admit, they do taste De-lish. So don't be afraid to experiment. You could try sliced ham, salami, roast beef or even turkey instead of prosciutto. Let your imagination have wings. As long as your taste buds agree, then why not!

This concludes appetizer dish 1. Just remember, the plate you serve on can be your best asset when it comes to final presentation. Fancy is good. Plain is, well, plain. Even boring sometimes. So try to make the dish look it's best. your guests will be delighted!

Next posting:

Scallop Stuffed Salmon.

Wp

Makin' Twysted Ribs

  Nephews Ryan, Austin and Evan on the Queen Mary in Long Beach

Eating of course!

My Nephews just love Wycked Twysted Ribs! Ryan even suggested that I write here about them. So boys, here ya go!

Before I start making ribs, the very first thing to happen is "Out comes the Pig"! This is a wooden cutout that I found in the parking structure in downtown Huntington Beach . I suspect it came from a local eatery there because it has a number written on it in Magic Marker.  

Now serving # 13 !  

I've seen those boys mouths start to water at just the mention of ribs, and 'The Pig' helps reinforce the concept. When they see him they know what's coming next!  Not like you have to Twyst their arms to get food in them. These guys are eating machines! And they burn up in a hurry all that energy too. Not an ounce of fat on them! Ah, to be young.

 I usually go to Smart and Final to get the ribs when I'm in a hurry because they have  a good selection, the price per package is comparable to Costco, and at Smart & Final you don't have the long lines and overcrowding. I have seen similar packages in the local supermarkets for just a bit more money, but they don't have the selection I'm looking for. Plus S & F has tin foil pans for the marinade phase at a price that is easier on the wallet than the markets. 
Seasoned, dry rubbed ribs are very popular and have a huge following. I must admit, they do have a good flavor, but they sometimes turn out a bit too salty for my tastes. I prefer to make  ' wet ' ribs. I think they turn out a bit more tender and to face facts, I just love Bar-B-Que Sauce! 
Last June, on the morning that Rex and the boys got here, I cooked up three packages of ribs, [and there are two racks per package].  The boys and their dad's Jet Blue flight didn't get them to our house till around noon the first day. By that night, there weren't half a dozen ribs left. And you can believe me when I say that they didn't just eat ribs, noooooooooooooo sir-reeee bob !  Katrina and I saw eating machinery in action ! I'd  swear that by the end of the week they each grew 1/2 an inch taller.

What you will need for the fixin's.

• Pork Ribs .... Spare Ribs have the most flavor, but Short Ribs have less fat. I prefer Spare Ribs.
• Bar-B-Q sauce  ..... Get the large size of BullsEye Original. You may need two or more, depending on how many ribs you are cooking.
• Paprika  ...  again, depends on how many ribs you cook.
• Large size heavy tin foil pan to put the ribs in for the oven stage.The ones that have fitted covers are best if they stock them.
• 4 cloves of garlic per pan - minced
• Sea Salt
• 1/2 medium sweet onion per pan - chopped 1/4 in cubes
  
• aluminum foil - extra wide roll 
• Olive oil
  

The Process:

Lightly season each rack with Paprika and Sea Salt on both sides, cover, and allow to come to room temperature. About 20 minutes. Cut each rack of ribs into 3 or 4 bone widths. Cut close to the center between the bones.It's good to have a chopping blade for the thick ends because of the way the joints are formed. I just place the blade where I want to cut and smack it with a mallet to cut through the gristle between the bones. Trim any excess fat.

Put the foil pan on top of a cookie sheet to stabilize it. When full these pans do tend to bend in the center and that could end up in a hot lava disaster when taking them from the oven! 
Spread a fine film of Olive oil on the bottom of each pan you will use. Sprinkle the garlic and onions evenly in each pan. Gently spoon in some preheated [microwaved for 30 seconds]  B-B-Q Sauce over the onion and garlic in a thin coating. Don't worry about keeping it perfectly placed, it's going to move around anyway. Place a layer of ribs across the bottom of the pan bone side up.Try to keep the ribs as close to each other as you can. Then spread more sauce over the top of that layer and work in another layer of ribs over that. Continue until the pan is full or you run out of ribs. Cover and place in an oven preheated to 400 degrees for 20 minutes. Without opening the door, turn the temperature down to 350 degrees and cook for another 60 minutes. 

Prepare the grill !!

I use a gas fired  grill to put the finishing Twyst on the Ribs. This was suggested to me by our friend Andy who was a chef at The Ritz Carlton some years ago. I took his advice and am glad I did!


I also use the grill to cook my ears of corn. I like the yellow whole corn ears over the white corn. It tends to be sweeter and holds up better when cooked in this manner. I soak the corn in water for 20 minutes with the husks still on them. Trim the tassels and any loose husk with a pair of kitchen scissors. Then once the grill is good and hot  - 300 to 400 degrees -  I just slap em on the grill (that was for Rachel) and turn them 1/4 turn every 10 minutes for an hour. The husks will blacken, but the ears stay relatively free of burn. Peel back the husk and it's ready to serve. The flavor imparted by the husks is very unique and sweet without any added sugar.


Before the ribs come out of the oven, and after the corn is done, I prep my grill by setting a layer of foil over the grill bars. About 15 minutes before the ribs come out of the oven I re-heat the grill to 400 degrees. If your using a charcoal grill just be sure to have enough briquettes for the preheat and cook time, but not so many that the ribs are going to burn beyond recognition. The reason I set down the foil is that it aids in crisping the ribs just a bit without burning them.  


When the oven time is up, remove the ribs from the pan and place them on the preheated grill. Don't throw out the leftover sauce. You may want some of it for dipping. I cook them with the grill cover down for 20 to 30 minutes, turning them frequently so that they don't burn. You'll end up with a tender Bar-B-Que that has a nice little crisp finish to the meat.  Yummy!


Now we just Nuke some green beans, slice up some melon and dig in! We hope that Ryan, Austin and Evan are always going to want more of our fantastic Twysted  meals, and Katrina and I will always be willing to make sure they get them.


WP

Suggested drink menu                                          



Crystal Light Lemonade for the Young-un's

Beer or Ale

Wine - Merlot

As for me .................... Tequila!

A Dish to Make OZ Smile

A Dish to Make OZ Smile

Lamb and Cabbage Stir Fry


Our friends Oz and Linda like great meals also. Linda is quite the cook in her own right, and she sometimes shares her recipes. I of course, Pete-ify them and make them with my own little zing. So here is a stir fry she makes with Beef that I Twysted for Lamb.

The Fixin's


1 1/2 lbs Lamb Chops -- arm or shoulder chops work fine, boned and sliced thin
approx 2 tsp olive oil
8 to 10 Baby Bella or Crimini mushrooms -- remove stems and slice thin
7 cloves garlic or 1 large clove elephant garlic (finely chopped or pressed)
1/2 cup celery heart (with leaf)
6 sprigs fresh mint - stems removed and lightly chopped
1/4 cup white wine
1/4 cup chopped peanuts or whole pine nuts
1/2 cup thin sliced carrots
1/2 cup chopped green onions ( just the green ends)
1 head of Savoy Cabbage - thick shredded (3/4 inch wide)
1/2 cup of Thai peanut sauce (or you can make your own)
3 heaping tbs of red curry powder
1/2 cup sweet onion - diced
1 package Chow Mein Noodles or Soba Noodles.

The Process

note*

Linda likes to make her own Peanut Sauce. I suspect it's because she has kids at home who
love peanut butter. therefore she always has plenty on hand. Her sauce is as follows:

In a medium bowl combine 1/4 cup peanut butter, 1/3 cup orange juice, 3 tbs soy
sauce,2 tbs sugar and 1 tbs rice vinegar. Wisk until smooth and set aside for later.
--------------------------------------------------------------------------------

In a large pan or Electric Wok (which is what I use):

Heat the oil, garlic and sweet onion on medium heat until the onion is translucent.
Add the lamb and celery then turn the heat to high. Cook till the meat just browns.
Remove mixture from pan and set aside. While the lamb is still hot, blend in the mushrooms.
Deglaze the pan with the wine then quickly add the cabbage and carrots.Continue to cook on high, uncovered for about 7 minutes or until the cabbage gets limp. Stir frequently.
If needed - add more wine.
Return lamb mixture to the pan, plus the mint, curry, nuts and Thai Peanut Sauce.
Toss well together and cook on medium for six minutes, then add the chopped green onion and serve piping hot over a bed of Chow Mein Noodles or cooked Soba Noodles. I would even say this could go well with Jasmine or Sweet Sushi Rice.

This dish will serve 2 to 4, depending on how big your portions are.
I served this with a nice bottle of Reserve Cabernet, but most any full bodied red wine will do.
And of course it goes well with .. Tequila!

Enjoy!! and if you liked it, then leave me a comment!

Ceviche Party Appetizer

Hangin' in the Spa after a great day!

My favorite dish for a hot Summer day or a family get together is ceviche. It's light, tasty and spicy enough to go well with my favorite drink, Tequila on ice with lime and seltzer. And since my family just loves Margarita's, I am usually asked to make a fresh batch for our bar-b-que's

Seafood ingredients:
1 pound fresh Ahi Tuna
1 pound fresh Halibut or Seabass
1 pound Sea scallops
1 pound large shrimp
1 can (1 pound) Philips Crab meat -- lump, not backfin

These things can be bought readily at Costco for a reasonable price and they are usually very fresh. The fish can be cut in 1/4 inch cubes, or sliced thin and cut to whatever desired size you think will appeal to the eye when presented in a bowl. Just be aware that the flesh will sometimes breakdown and separate once the lime juice starts to cook it. The scallops should be thin sliced (1/8 inch) and then those slices cut in 3rds. The shrimp are cut in half length ways, (this facilitates de-veining) then coarsely chopped. Add the crab after all the other ingredients have been mixed, including the veggies and limes.

Vegetable mix:
2 green jalapenos - finely chopped --- it depends on how spicy you like your food whether or not you seed the green jalapenos
2 red jalapenos - seeded and finely chopped --- from these you are getting flavor, not burn.
1/4 cup finely chopped celery heart
1 medium size sweet yellow onion - chopped 1/4 inch cubes
1/3 of a medium red onion - chopped 1/4 inch cubes
1 red bell pepper - seeded and chopped 1/4 inch cubes
fresh cilantro leaves (no stems) - to taste ( approx 1/3 cup works well) lightly chopped
the juice from 13 to 18 limes depending on size.
a large pinch of sea salt
one large clove of garlic - finely chopped or pressed
1 pinch of ground cardamon seed
1 Mango --- diced

Blend all the veggies together (except the lime juice) in a large bowl. Add the fish, scallops and shrimp and mix well. Add the lime juice, salt, cardamon and lightly blend again. Let sit covered in the refrigerator for two hours, lightly blending every 30 minutes. after the 2 hrs, add 12 oz filtered water, add the crab but don't stir too hard or the lumps will shred apart. Ta-Da!! You are ready to feast! This dish goes well with Pinot Grigio or Savignon Blanc wine, most ales and beers, and of course ... Tequila!!!

What Am I Doing Here?

Here's a photo of me with the love of my life, Katrina, getting ready to do what we really enjoy ... wine tasting!

Just a bit about the purpose of this blog. Several friends and family members have been asking for the recipes to dishes I have made in the past and menu specialties that I twyst to my own tastes. To begin, I have a great liking for unusual spices that some would not think to add in. I really enjoy taking a recipe and making it different from what it started out to be. Therefore becoming Twysted. This is my first blog, so bear with me as it will take time to adjust to this.