Tasty & Refreshing; It’s Dish It Out!!!

This Post Is Brought To You By The Letter “D”

debby_holiday1Debby 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!!!

Lyrical lunch.

Lyrical lunch.

I’m A Peach, Pit Two

My eyes are fuzzy

My eyes are fuzzy

Part Deux, how do you do? Welcome back to the ramblings of the self-proclaimed “Brutal Gourmet”, Tony Spatafora. Our little show, Dish It Out! (DIO!) is sponsored in part by Melissa’s Produce!!! DIO! is in it’s second season and bringing comedy into the kitchen by the bushel. Our latest episode is here for your joy. Today we speak of jamming aunts. That’s not a band from Boston, it’s about inspiration in the family. Speaking of inspiration, bliss and harmony- stone fruit season continues! We have a great recipe to maximize your bounty that is perfect for summer eating, Grilled Peach Relish!!!

Growing up my aunts were a wonderful influence on me. There were a bunch of them, in different shapes and sizes. Aunts full of life & color and every last one of them an amazing cook. Focus on my Aunt Eva.

Aunt Eva serving up fierceness

Aunt Eva serving up fierceness

Aunt Eva was a dietitian turned home economics instructor. She raised her family to understand that food was never thrown away. You always have ingredients in the fridge for stuffed mushrooms. She frequented rummage sales, traveled the world and made the finest PICKLES. I actually inherited The Pickle Recipe from Aunt Eva and was sworn to never ever ever give it out. Her personality was so formidable in this world, I am not going to risk her ire from the next world. I have shared another pickle recipe that she gave me. It’s been remarked how Aunt Eva fancied bright lipstick. Pink. Bright pink. Her purse heavy from little sample lipsticks she would collect in her travels. And that lipstick was going to be a brand if you will, of the love she felt for you. A bright pink neon on your cheek. In the instances when Aunt Eva hadn’t seen you in a while, you just knew there was going to be a lot of love coming your way in a big pink smear. I digress.

Aunt Eva was an amazing cook, gardener and fisherman. Our visits were at a little house on the Cape that allowed her all three sports. The pickles chilled in the fridge, right near a box of bait. Her lobster pots were checked daily.  The garden was always heavy with tomatoes, peppers, beans, squash, cucumbers and herbs. She grew rhubarb and made a beautiful strawberry rhubarb jelly so awesome in color and taste. Look at Aunt Eva, orchestrating farm to table mentality for the kids to learn from. There was plenty right around you to eat and create from. With a lot of effort and love, you could make plenty grow. Eva grew up with a large brood on a farm in Millis, MA. These ideals were instilled early. Thanks for sharing Aunt Eva!

I think of Aunt Eva whenever I pickle or make jam. I love pulling our her old recipe cards with the crazy side notes she’d leave. She would really jam on this recipe (you knew there’d be a pun soon) for it’s southwestern flavors. It’s from another aunt of mine, Martha Stewart. Though we are not blood related, or even properly introduced at this moment, Auntie Marty (she lets me call her this) has a simple, tasty seasonal relish recipe that’s super easy. From her Everyday Food magazine:

Grilled Peach Relish

4 peaches, quartered and pitted
1/2 medium white onion, halved

Relish da peach, bro.

Relish da peach, bro.

1 tablespoon vegetable oil
1 tablespoon chopped canned chipotle chiles in adobo (seeds removed for less heat if desired)
1/2 teaspoon white vinegar

1 teaspoon fresh lime juice (our addition)

1 teaspoon sugar
Coarse salt and ground pepper

HOW TO:

Drizzle peaches and onion with oil and rub to coat. Fire up grill or a grill pan over high heat 

Oil grates of grill with paper towel and tongs.

Grill peaches and onion until peaches get a light char and skins begin to loosen, about 10 minutes, rotating occasionally. Let cool.

Remove and discard peach skins.

Chop peaches into medium chunks and onion into smaller chunks. Combine in a bowl with remaining ingredients and season with salt and pepper.

Soooooo goooooood.

Soooooo goooooood.

Auntie Marty recommends this relish with grilled chicken, pork or duck. We broke it in on a lamb burger and licked the dish.

Not Hiccup, Jicama!

Hot enough for you?

If that ain’t the strangest thing to say I don’t what is. Oh right, jicama is pretty strange to say. Jicama, sounds like it should be a Club Med destination resort. Jicama, God Bless you the people at the store will say to you. Jicama, Jicama, Jicama goes the magic incantation. Jicama, you so crazy, I think I want to have you for lunch.

And we did! Everyone knows what jicama looks like right? It’s that disgruntled looking root thingy found near the potatoes and onion and not far from the melons. Jicama is from semi tropical to tropical climates. It’s skin is like a thin bark texture, and it’s bark is worse than it’s bite. (I went there). The health values of jicama are wonderful, it being high in vitamin content, antioxidants and low-calorie. It’s also known as Mexican Water Chestnut and Yam Bean. But, I think Jicama is more fun to say. Jicama. Jicama.

Slaw went the raven...

Slaw went the raven…

Ter House Slaw #5

1 cup grated carrots

1 cup grated purple cabbage

1 cup grated jicama

1 cup grated white cabbage

Dressing:

1 small sweet onion, quartered

2 cloves garlic, smashed

1/2 cup low-fat mayonnaise or vegannaise

1/3 cup apple cider vinegar

1/3 cup olive oil

2 T sweet Thai chili sauce

2 T celery seed 

1 T Karma Tequila Agave nectar (or whatever sugar sub you have handy

1 T fresh lemon juice

1/2 t salt

1/4 teaspoon black pepper

1/4 teaspoon white pepper

Add first four ingredients into blender and blend. Stream in olive oil to thicken. Add remaining ingredients and continue to blend until desired texture. Check seasonings.

Toss shredded slaw with dressing and refrigerate for an hour. Re-toss Ter House Slaw #5 and serve to welcome guests.