This recipe is an improved version of the DCS we have used in past recipes. Cajun and Creole Cooking calls for this time and thyme again. We love it on scallops, chicken, fingertips etc. You can vary the amount of salt to taste. We make it in a large amount and keep in a jar next to the stove. The recipe is similar to Chef Sunil’s at the Temple Of The Unusual (Creative Cooking
Ahi Tuna Sammich
, Westbrook, CT) but not exact as he won’t part with it. Rightfully so.
Dish’s Blacken Thyme Affair:
2 T onion powder
2 T garlic powder
2 T dried oregano
2 T dried basil
1 T dried thyme
1 T black pepper
1 T white pepper
1 T cayenne pepper
1/2 T chili powder
1 T fennel seeds
4 T paprika
4 T kosher salt
Look and love Aunty Goosey and Momma Spats taking in our latest episode. Mind you, they did eat first. They’re not savages. They enjoyed the ham and lamb and company first. Only then did they sit down in front of the ‘computer thingy’ to watch our little skit.
Grey & Goose
“Corned Beef & Cabbage, makes an Irishman savage” – Mama Spats
Our mascot/accountant Ralph the Rubber Rat always on point
Every year it would be the same, Ma chopping potatoes and carrots and cabbage for St. Patrick’s Day Dinner. The heady smell of the boiling beef would fill the house, spilling outside down the back stairs. Dishes of mustard on both ends of the kitchen table. Come Hell, high water or Lent, there was an amazing one pot-dinner in praise of the green. It was a tasty little oasis as winter in New England would grind to a close. Every year this dinner popped up near the Ides, near St. Pats. It also coincided close to our Uncle Jimmy’s Birthday on the 14th.
Uncle Jim was a Murphy and as Irish as they come. On a pilgrimage to Caherciveen, near County Cork Uncle Jim traced the Murphy roots back generations. In the old family homestead the genealogy was listed on a wall. To which he added the New England branch of Murphys including the Spatafora name. This makes me Irish-adjacent to speak Angeleno to you all. Not the annual eating of the brisket or wearing o’ the Green, but absolutely sharing the spirit of family and roots makes St. Patrick’s Day special for us.
This heralds the introduction of our holiday classic “The JBCBCB”. It’s inspiration, Jon, is a family to us. He’s part of the Network of Informants and Thieves that we mention every so often Jon tinkered with the recipe and passed the ball to us where we gave it our spin. Jon has a voice like thunder and a smile a mile wide. He’s a great man to know, especially in a bar fight. If you don’t like Jon B, you don’t like brisket. That sounds better than it reads. We love you Jon.
Enjoy your holiday, enjoy our recipe and the laughs that cross contaminate a good time. It’s what it’s all about right? Good times, family (chosen and biological) and good food. Come hungry!!
We’re very excited!! Colander was always one of those words we were unsure of spelling correctly! A New Year! A New Accomplishment! This year doesn’t stop! Enough exclamations marks. We’re also very excited to be screening Ep. 8; “Jumpin’, Jivin’, Jambalaya” at Karma Lounge in Los Angeles!
They had me at scallop.
The evenings program will feature music, stand up comedy and screenings of different shorts/videos starting at about 8 pm. Come early to try out Karma’s new menu (we’re told not to miss the popcorn shrimp) (SHRIMP!!!!!) (!!!) Episode 8 is a big hit with Dish! Fans and features the amazing Vanessa and French Stewart jazzing up our kitchen. Big Flavors from the Big Easy are tasty tasty/nice nice and since it’s getting so close to Fat Tuesday, don’t you think you should be gettin yo Nola on??? #comehungry
As they say, “Karma’s a bitch, so be Good” and come see the DIO! family and friends January 23rd. Click thru for Karma’s website.
Make like a lizard…
Open everyday from 5pm to 12:00am (Sun to Wed), to 2:00am (Thur, Fri, Sat)
3954 Beverly Blvd.
Los Angeles, CA 90004
Reservations (213) 375-7141