We are so excited for our latest alliteration. The musicality is so bouncy. These titles come in dreams and then we cast accordingly. Imagine the dream that brought us Colleen Foy? We are even more excited for Episode 7. There were so many elements and schedules to be engaged. A working Hollywood Actress is not an easy mark.
They are often found running between yoga, agent’s offices, auditions, shamans and vegan lunch spots. As this town makes Lunch a full-contact sport we wanted Colleen on our team.
Colleen Foy just makes it look easy. She’s an actor’s actor that hits all the marks. She arrives prepared, on time, brilliant and beautiful. Colleen teaches starting actors Scene Study. She has such a wonderful array of work for viewing. She’s got PSA’s to educate, she’s got drama’s to awe. She’s been a darling of the internet, she’s got comedic chops. Even greater than her stage credits or the fact that her first major movie was with Daniel Day Lewis is….. she’s been on Sesame Street!!!!!! Muppet Power!!! Colleen couldn’t have been any cooler for this shoot.
It’s funny when you have to feed an actress, they usually don’t eat. Our craft services in the past have been mineral water and sugar free Altoids. Colleen Foy wasn’t that girl. She CAME HUNGRY!!!! We love this. Her talent and appetite for good things is stunning to watch, you’ll agree. Feeding her vegetarian diet was our number one priority. And anyone that comes to our table does not leave on an empty stomach.Many ideas were tossed about, and then it came in a vision! There Will Be Food. For Foy. Soy? Aaaaah, a Veggie Po’ Boy…….that Banh Mi that we’d been obsessing over lately. Happy Dance ensued for the rest of the production meeting. Oh, this is one for our Client List. A Veggie Po’ Boy that would pack in the flavor and be W.EZ (wicked easy) for the home cook to make. And tofu? Soy bean curd? How can we make that appealing for America Adjacent ie, anywhere between LA and NYC? How are we to show them how best to work their soon to be new best friend? We researched many a marinade, found that pressing issue (literally press the water out of that bad boy). For a while in the R & D wing of the DIO Network it was a full on Tofu-palooza. Hoo Doo That Tofu That You Do So Well. Here’s the winner recipe for your soy.
Top Tofu Marinade
1/2 Cup Soy Sauce
1/4 Cup Chili Oil
1/4 Cup Sesame Oil
Lots of chopped fresh garlic
Lots of chopped fresh ginger
Use this as a base, and then get creative. Citrus is nice in this. As is lemongrass, agave, chilis and star anise. Tofu needs to be pressed between paper towels for 30-45 minutes to get in a good shape for it’s Top Marinade Treatment
Also in Episode 7 we made some Kale Chips that were delicious.
One head Kale rinsed and DRIED.
Seperate into bite sized leaves (use own mouth as guide)
Toss with one Tablespoon Olive Oil and season with flavor du jour; Old Bay, House Seasoning, Lawry’s, Sunil’s,
Bake at 300 degrees for about 20 minutes, turning leaves over half way during cooking time.
Episode 7 goes live tonight and we’re very proud of it. Hope it inspires you to take in a vegetarian and feed them rockstar quality lunches. Or at least do something different for noontime that’s good for you. And one day, when you do try one of these recipes, and you know you will when you speak of them, be kind. Name that play……….Colleen, don’t help them.
We love us some sandwiches. Give us two (or more) pieces of bread and a couple items in between and the happy dance will commence. On the run, on the lawn or after a major holiday they have mass appeal and by that we mean that church services can make you think of sandwiches. Mass appeal. We digress. The joy of the sandwich is that you get to eat with your hands and it’s okay. It’s revered. Lift and chew, ahhhh the simplicity of it all.
We will eat them for breakfast, brunch, lunch, dinner or midnight snack. Dessert is not out of the question either, hello ice cream. They are compact, filling and inspirational. The refrigerator becomes your palate and the bread your canvas. And may we say right here that your palate is very becoming. (Sorry, couldn’t resist that one.)Your ingredients have the possibility of achieving masterpiece status. We send thanks to that famous Earl that is credited with coining the term. Bread meet meat. Meat meet bread. His reasoning in ordering it was that he wanted to keep his hands clean while playing cards. We can dig that.
in our hearts and often on our minds, the sandwich has so many wonderful little variations and names too. There are submarines, pockets, hoagies, and grinders. The Dagwood, the Club, the Melt and the Hero. We wrap, we open-face, we dip our bread and stuff our little faces. Po’ Boy is one such alias. From Louisiana like so many of our favorite things (Cajun and Creole cooking, zydeco music, Chef John Besh) the Po’ Boy serves up sandwich joy in many varieties of fish, meats and veggies. It’s history stems from a store owner feeding local street car operators during a strike. The workers were considered poor boys for the situation, and the cajun dialect edited the name. It’s the Big Easy y’all, laissez bon temps rouler. The great gumbo/melting pot that makes New Orleans special allowed many different cuisines to spin the Po’ Boy. Cajun shrimp, southern fried catfish and the tasty muffalata are great examples of heritage cooking showcased as easy as slicing bread. The Vietnamese entry is called Banh Mi. Again, great bread keeps it all together. Open a baguette and add a center protein, usually barbecue’d then jazz it all up with pickled vegetables, jalapenos, cilantro and lime. They had us at Ba-.
We’ve been accused of obsessing. When a recipe grabs us we become their slave. We’ll eat it many many many times over. We will stalk the ingredients down to fill our pantry in case we need to improvise in the middle of the night. We will buy multiples and not blink. Walt’s Market on Main Street in Old Saybrook CT has an Italian Combo grinder that became a monday tradition before work. Mind you the market was two towns past where work was, but that didn’t matter when we made our way to checkout then to work. In Santa Monica CA all you need say is Godmother and Bay Cities Deli and people nod their heads reverently. We have mentioned the Cajun Chicken Grinder of Creative Cooking in Westbrook CT. “The Temple Of The Unusual” ‘s owner Master Chef Sunil Malhotra enslaved the Yankees of sleepy little CT Shoreline town with his cajun seasoning. People would return two and three times a week to get their
fix fill of tasty tasty saucy sauce. And now in accordance with the prophecy, sorry wrong tangent there. Bewiched our latest banh mi-bsession has gained accomplices. Dear Sista Sally is made to pick up what’s arguably the best Banh Mi in the country from a little market in Philadelphia. She then must drive it to CT or mail it to Los Angeles. It doesn’t matter if it’s eaten the next day, this sandwich RULES. The most popular one they offer is with a marinated tofu so good you’ll lick the paper it was wrapped in.
Point is Po’ Boy. We’re sandwiching together many things DIO adores in the next episode. We’ve got grinders, pickled vegetables, New Orleans and tofu. We’ve got joy, we’ve got fun, we’ve got Season One almost wrapped. Banh Mi to you is our gift to eat with your eyes and hands. Our veggie Po’ Boy is so good (and easy) you’ll swear Sista Sally just delivered from PA. And if you needed any more teasing. , we’re featuring the beautiful Colleen Foy as our guest sous chef. More on her soon………
You know the drill babies, Come hungry and get ready to taste a better life because we’re……gonna Dish It Out!
So I have a passion, a passion for the pickle. The snap, the sour I can crave by the hour. I love them sweet by way of the Bread & Butter. I love them sour with a Kosher flutter. I can’t get my fill of Dill. Garlic, chili peppers, clove however they’re done up, I’m smitten. I go to Umami Burger here in Studio City not for the meat of the matter, but for their well healed pickle plate (platter, and I’m done). It usually has a sampling of veggies in different brines. Some are sweet and some are very spicy. I’m devoted to the crimini mushrooms they serve. I could do a whole plate and forget my parmesan fricco, roasted tomato catsup smothered UmamiBurger. I love the stuff. It started early….
It started early one morning in Cape Cod. There were always smells that were crazy in the kitchen of that beach house. We congregated with my Mom’s family seldom in the year, usually in the summer. And it was a big recipe fest of my Russian heritage. This particular morning Aunt Eva was making her world famous pickles. She boiled her brine, and dressed up some mason jars stuffed with cucumbers from her garden. (There will be much more on Aunt Eva later on in DIO, we may have to have a season devoted to arts learned at the feet of some amazing women) These pickles made in the am, were ready in the pm for dinner. What?? This blew my little mind! Doesn’t there have to be some large vat of water, jar tongs, goggles and smithy aprons to complete canning and or pickling? Little House made it look very hard, so much so that the men cleared out of the cabin for safety’s sake (theirs). “Instant” pickles??? Eva, you got some ‘splainin’ to do. She assured me they would be, swung open the fridge and retrieved a jar from her last batch. She fed me the last one, raised her painted eyebrows towards me making remember the flavor. Happy Dance. Aunt Eva’s pickles are some of the best. Pulling a tiny bright pink sample lipstick, she adorned. She grabbed her macrame car key chain, her purse and several coffee cans that were each strung with old bathrobe belts and made for the door. Sun was getting high and she was going to get to
pick some blueberries before lunch. So I learned what can make you pucker, quick pickles and mini lipsticks.
The sights and smells of Marion MA are with me to this day. Aunt Eva entrusted me with the famous recipe. I try to make it whenever I’m in that kitchen. As far as I know I’m the only one that has it, as she swore me a blood oath not to share it. A cousin looked over her shoulder at Eva’s funeral and said, “I guess I’ll be getting that recipe now….”. No, I don’t think so. Humor me here. Eva’s range supersedes the Great Beyond. The moment I pass that recipe I have a feeling I”ll be run over by a blueberry farmer’s truck or something. It’s serious. She was serious. I can’t disappoint. I do however have another recipe that she shared that I’ll give you here today. She gave me so many great recipes and seeing her commentary at the top makes me smile.
Our next episode is entitled FOY, SOY AND A VEGGIE PO’ BOY! The recipe features Vietnamese Banh Mi, a sandwich with a desired protein, pickled veggies, lime, chilis and cilantro. Some of my new favorite flavors as my adult palate progresses. It also features the very beautiful and talented Miss Colleen Foy, more on her soon. Here’s her IMDB (http://www.imdb.com/name/nm2460445/). The veggie po boy could be made with barbecue or protein of choice. We’re making ours with a fantastic marinated tofu with some quick pickled cucumbers, carrots, Julienne onions and maybe some daikon. We’ve got a really simple marinade for the tofu that can be re-used in Rockstar fashion so that there’s little waste and you can start your next batch right there. We’ve a simple technique for making a quick pick that speeds Aunt Eva’s up several bytes. It’s amazing how a little marinade or pickling can change the dispositions of even the most obstinate of flavors. Actually, I had another aunt who was quite successful in changing her husband’s demeanor through pickling. I digress.
Episode 7; is in the hands of Editing, it’s marinade as we speak. We’re very proud of the flavors we’re bringing you and the company that we’re bringing ’em with. That’s what we want here at DIO is for you to make the most of your time in the kitchen, with those important around you. That’s our pickle, and we’re sticking to it.
For each quart:
2 cups boiling water
1/2 cup white vinegar
3 tbsp Kosher salt
(just heat above to boiling point to dissolve salt)
In each quart jar add:
3 tbsp pickling spices
3-4 cloves garlic
2 pieces of chili peppers
Fill jar with small green tomatoes or slice green tomatoes, made in morning can be ready for supper
PS: At said Cape house the new generation is learning the sharing of time and food under one roof. This is very exciting to watch. It’s cool to see them bringing to the table and smiling as they go. To take them blueberry picking and such. Well, sometimes there’s not enough room in the house. Not enough for personal and mental space. We flee. We retreat to the wooden deck that surrounds the house. Wooden. Deck. Beach house. Wooden. What I’m getting at? Wood by the ocean dries and well… one of my GD’s (goddaughters) was dragging her foot along the deck and gave herself one terrible splinter. Oh, it was awful, the crying. But a rite of passage, we’d all been there one form or another (mine deals with a large shrub of Beach Roses, not once but twice) But in the little angels pain she couldn’t say splinter, she may have confused pricker with splinter and the result became that she had a ‘tewwible pickle’. “Pickle”? Pickle. Pickle stuck that summer, so many ago and will continue to steep in my heart for days to come.