Greetings & Salutations to all our friends & family & fans!
We are embarking on our first crowd funding campaign to create the Third Season of Dish It Out!! Your support for the past two seasons has nurtured our incredible cooking series that’s –
“….one part talk, two parts cooking, three parts garlic.”
please share wide & far! No amounts too small, unless it’s garlic and every bit helps, unless it’s cayenne.
(click image to go see our Indiegogo )
Our first guest in HD was the Queen of LA Nightlife, the busiest woman in show business and the biggest heart of an enormous tribe of creatives, the one and only Miss Sheena Metal.
Sheena hosts the thriving ‘Sheena Metal Experience’ on LA Talk Radio among other shows. She acts, directs and produces. She volunteers, organizes and supports. She’s one in a million and if you click on the picture you can see her prep chili in a kitchen. It’s soo worth it.
We love you Sheena!
Debby Holiday rules the dance floors and rocks the billboards. Her music is delicious, driven and delightful. Her style thrives and inspires. DIO! was lucky enough to get time with her for a recent lunch and Debby delivered the goods.
Debby Holiday lit up dance music with her #5 Billboard summer anthem Dive in 2004. Holiday followed the smash hit “Dive” with her power ballad “Half A Mile Away”, which shot into the Billboard Top 10, along with Debby’s follow-up dance hit “Bring It On”.
All of Debby’s subsequent dance singles broke into the Billboard Top 20 including, “Piece of My Love” & “Surrender Me” (with the incredible Tony Moran), “Joyful Sound“, featured in the hit show Sordid Lives: The Series, from writer/director/producer Del Shores, starring Olivia Newton John.
Growing up in Los Angeles, Debby was exposed to many forms of music to encourage her expression. Her father Jimmy Holiday topped the charts with several of his own singles before co-writing smash hits like “Understanding” for Ray Charles and “Put A Little Love In Your Heart” for Jackie De Shannon. Debby’s ears were full of tremendous music to inspire her varied, passionate sound.
In 2012, Debby hit the Billboard Charts twice. Never Give Up with the amazing San Francisco based DJ Phil B soared to #9 in May of 2012.
Debby’s next single, Key To Your Soul (co-written with DJ John LePage & Jeff Fedak) hit #21 & includes an anti-bullying themed video for the song (directed by Del Shores).
Debby recently completed a staring role in the new film Blues For Willadean written by the award winning, Del Shores & co-starring Beth Grant, Oscar Winner Octavia Spencer from The Help.
Her latest single “I Like You” with Grammy Winning Producer/Dj Tony Moran is currently #8 on the Billboard Dance Charts.
Video Link: https://www.youtube.com/watch?v=ym3hqjfyzxA
Finishing touches are being done to Debby’s Double Album ‘Free2B’ (half rock/half dance), which is allowing her to fully embrace her two musical sides.
‘Free2B’ is due out Feb 2015
Debby was a joy to have in the kitchen and we welcome having her back soon!
ps our naan recipe she made for “Down & Delhi” will be shared today!!!
Felicidades! Happy Cinco De Mayo to you and yours. Be safe, smart and thirsty mi compadres. While consuming beverages today don’t forget to eat and may we recommend our DIO!! Tomatillo Salsa? Que bueno! Recipe is in this post from last year. (Click pic for tip) Tiene hambre?
“Shellfish? No, she’s actually a very giving person.”
Not to be confused with National Shrimp Scampi Day which was April 29th, today is National Shrimp Day!! Shriiiiimmmmppp!!! Tiny prawns of joy! The best prelude in a steakhouse experience. We love us some shrimp, in a big way. Every Christmas Aunty Lucy (aka Zia Lucia, Aunty Goosey, Aunty Alibi) would have a bowl of perfect shrimp cocktail out that my sister Carole and I would destroy. Shrimp tails would be in our hair (my mullet was good for something) cocktail napkins and in the sofa cushions. Cocktail sauce on the ceiling, it was a frenzy for two or more. As we got older, and our own jobs, we used to pad the amount of shrimp cocktail to a sickening degree. We would consume so many crustaceans that eating the actual dinner became challenging. This would be bad as Aunty Goosey would think we didn’t like something if we didn’t consume copious amounts. You don’t make an Italian aunt think you don’t like her food, it’s wrong. I am fairly confident that it’s in the Bible.
Americans consume shrimp more than any other seafood, including salmon. Shrimp makes a salad a meal, a bloody mary a party and an allergist a practice. Shellfish is in the top eight food allergans. Shrimp can start a holiday meal and be equally dazzling as a romantic entree over pasta. In most guises shrimp is frequently found in the company of our very good friend, garlic. Shrimp grills, sautes, poaches, roasts and blackens. Shrimp is spicy, shrimp is sweet shrimp is versatile. Shrimp is a fantastic comedic device.
DIO! Producer Michael Vinton’s favorite buzz word is Shrimp. He’ll freely use it as an exclamation, declaration, nickname or adjective. “Shrimmmmp!!” “That’s shrimptastic…” “Hey Shrimp (anyone) I’ll need you on set by 9 am.” He freely poaches any kind of shrimp derivative to make conversation catchy (of the day).
Some would say crazy, others might say genius. He will say, “Shrimp”. The source of his addiction has been traced to a classic “Golden Girls” episode. As with all masterpieces, “Golden Girls” needs to be studied to enjoy the layers and layers of comedic brilliance. This particular episode involves a dwarf, the Girls and a dinner party. Comedy ensues here.
Happy National Shrimp Day!! Go get a pound or two of some nice size nibblet, toss with our DCS! (Dish! Creole Seasoning) and sautee up in some butter/oil. Remember that shrimp don’t take long to prepare, or devour. Shrrriiiiimmmmmmmppppp!!!
(Dish It Out! Creole Seasoning)
1/4 teaspoon cayenne pepper
1/4 teasoon dried thyme
1/4 teaspoon dried basil
1/2 teaspoon rubbed sage
1/2 teaspoon fennel seed
1/2 teaspoon dried rosemary
3/4 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon kosher salt
You heard me.
It’s March 16th and you better be loving all things green. Like artichoke hearts. Maybe they’re yellowish beige, for our content here today they’re pale green, from a green plant. For those who are green. We heart these hearts.
We first met a 1000 years ago in Yankee Key West (The CT Shoreline). We both had more hair then, me in a bi-level with a rat’s tail, Arty with a fibrous leafy covering. The chef at LL Chapman’s (more on LL another time) took three little hearts and put them in an oval ramekin. Splashed with white wine they then got a scoop of creamy italian dressing, creamy bleu cheese dressing and two pieces of swiss cheese on top. In that little Love Boat went to the oven. Ten minutes later you had Artichoke Hearts Roman (chef name) my favorite appetizer of the Summer of 1987. I couldn’t believe how easy they were to assemble, how easily they went down. Tasty tasty. The melted cheese on the side of the dish was crusty and delicious. The entire ramekin was sponge cleaned with loaves of hot Italian bread. This was of course back when carbs were something completely different. It was there we first met, in 1987. There went my heart.
Subsequently we’ve dallied together in saute with chicken, we’ve fried in a tasty breading. Arty Choke and I maintain our mutual admiration society to this day. Arty’s and mine latest spin is a great Gluten Free hors d’ oveur. In lieu of a cracker a halved artichoke heart makes a great base for tapenade or hummus or even a grilled shrimp.
Sometimes when I eat one of these little yummies I hear Celine Dion in the background crooning “……my heart will go on, and on……” and I smile about my rat’s tail.
Food For Thought:
“Almost every artichoke produced in the United States comes from California. Did you know that the town of Castroville, California crowned its first “Artichoke Queen” in 1947? The winner was a young actress named Norma Jean Mortenson who later changed her name to Marilyn Monroe!” National Artichoke Heart Day, punchbowl.com