National Bacon Day!!!

“Bacon’s good.”

“Bacon’s bacon.”  – “Desire Under The Elms”, Eugene O’Neill

It’s a nice way to end the summer;  BBQ and Bacon and Back to School. (All of my parenting friends agree, with the last part especially). Add some Bubbles and you’ve got yourself a holiday.   America’s pride and joy will always be their bacon.  It’s celebrated in cupcakes, cocktails, Colorado. There’s a propensity of alliteration today, bear with me. It is definitely what vegetarians miss most and what Lady Gaga has yet to wear. Bacon, bacon, bacon!

This recipe is from a friend of DIO! and an upcoming guest, Jeff Parker. His food blog Jeff Parker Cooks is a great follow for food enthusiasts and gourmet amis alike. Enjoy Jeff’s Bumped Up Bacon Wrapped Sweet & Spicy Peppers. Click photo for recipe

Happy National Bacon Day!

Top your burger or crown your steak.

Top your burger or crown your steak.

Jesse’s Fountain Of Youth Smoothie!!

You will absolutely love this elixir that Celebrity Chef-Healthy Lifestyle Specialist (say that 3X’s fast) JESSE BRUNE has turned millions on to.

Ponce de Les Gimmesome

Ponce de Les Gimmesome

Fountain of Youth Blue-Pom Smoothie
Ingredients:
1 cup blueberries
1 cup pomegranate juice
1/2 cup ripe avocado
1 tbsp raw honey (we use Karma’s Agave, you should too)
1 cup vanilla coconut milk

1 teaspoon cinnamon (our addition) 

Ice

Directions:
Blend all ingredients until a nice, smooth consistency is achieved. Serve chilled.

I shared this recipe on Marie Osmond’s show “Marie”.  Did you know that blueberries + pomegranate are really great for maintaining your skin’s youthful appearance?  No jokin’ – check out this SUPER SIMPLE recipe and give it a try.  You can make it in seconds and your skin will thank you for years to come!  

– Jesse Brune, jessebrune.com

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.

 

 

National Margarita Day!!

Holiday! Celebrate!

Meow.

Meow.

Look it’s Friday and National Margarita Day! DIO! Wants you folks to enjoy the holiday safely and tastefully. Remember;

To Live Tastefully, One Must Taste Life Fully. 

Our pantry packs more than good olive oil, it has…………………………wait for it…………………sage advice. We’re full of tips, chips, grains and dips. We’re full of it by golly. Aren’t you glad you clicked here??? Orange, you glad you clicked here. Orange. That reminds us.

We wanted to share a couple of fool-proof recipes to make your night special. Easy hand crafting stuff of rock star quality, tried and true and our Laboratory of Love. Margie’s Mixx is a great sweet and sour recipe that’s tasty as a cocktail and even tasty as a marinade. For marinade add crushed garlic, ginger fresh herbs and jazz up some chicken, pork or fish. Mmmm mmmm Margie. Orange, that’s right. Margie’s recipe…

Margie’s Mixx:

3 cups sugar

3 cups water

2 cups fresh lemon juice

1 1/2 cups fresh lime juice

1/2 cup fresh orange juice

Dissolve sugar in water over medium to low heat. Cool thoroughly. Congratulate yourself for making Simple Syrup, you alchemist you.

Mix fruit juices with Simple Syrup to make Margie’s Mixx. More on Margie later……

Classic Margarita Recipe:

One part Cointreau (Triple Sec works too)

Two parts Tequila (your choice)

Three parts Margie’s Mixx

Serve over ice in a sugar/salt rimmed glass (dip rim of glass into water then into sugar/salt mixture on flat plate.  *****Adding a little chili powder to mixture gives your margarita a little heat to the sweet.*****

We’ve also experimented with Bare Bones Margies; Freeze the fresh lemon and lime juice in plastic ice cube trays the day before. Remove and store in sealable freezer bags. Cubes may be slightly mushy, freezer depending. Make Simple Syrup you alchemist, you. Add frozen fruit juice to glass with Tequila, Cointreau, Simple Syrup and a splash of orange juice. Bare Bones Margie, you’ll be awful glad you tried it.

Happy Happy!

(pix via Flicker, & knowyourmeme)

No celebrity endorsement implied.

No celebrity endorsement implied.

Dip It Out! For The Big Game!

We love a good snack! We especially love a good spread. Let our fingers do the walking around a neighborhood of cheese and pepperonis. MMMMM, Cheese and crudite?? We love it. Give us some nosh and let us meander while the teams/band play on, we’re good to go. Great snacks fill  the time in between commercials, really. Kielbasa, SHRIMP!!! and stuffed mushrooms.

Tray bourgeoisie?

Tray bourgeoisie?

Pickled anything, crispy crackers and a nice dip always a touchdown. A pillow, a small plate and tasty tidbits in an arms reach say #winning.

For your big spread of snacks we’d like to share one of our best recipes: The Big Dip!

(let us know how you like this)

The Big Dip from DIO!

1/2 cup sour cream (non fat yogurt may sub for calories)

1/2 cup good mayonnaise (non fat sub if desired)

1/4 cup Mango Chutney

1 1/2 teaspoons curry powder

1 table spoon chopped green onions

Combine all ingredients thoroughly. The ratio from mayo to sour cream sets your desired thickness; mayo will make it looser, sour cream thickens. Add more curry to taste. Chill before serving. 

Aye, That’s The Rub…….

Season One will draw to a close featuring a dish very close to my heart; Jambalaya! All that know me know that I spent some quality time working with a

Sunie

His wife let’s him rule the roost, the rest’s hers

Master Chef, Sunil Malhotra of Creative Cooking in Westbrook CT aka Yankee Key West. I was his man servant. Actually I was his barman. The food was Cajun and Creole. It made the people’s heads turn and their feet too. Great food. We shared a slew of laughs, beers and GREAT FOOD. There was some debate that people came more to see me than eat his cooking.

Spats: Sunie, you know that the people only come here to see me. 

Sunil: Spats, people don’t come here to laugh with you. They come here for a plate of bad food in saucy-sauce!!

Granted this debate was mostly in my head. “Bad” as in “you just might lick your plate”. And “saucy” doesn’t begin to time with Sunil. People flocked to eat Sunil’s delicious cooking. This all went down at The Temple Of The Unusual. Sunil strung out the CT Shoreline 25 years ago with an intoxicating little spice rub on his cajun chicken grinder. My repartee told new diners that heroin was a key ingredient in the cajun season ing that made people come back again and again. I used it until some freak in New Jersey started doing that for real. I was learning to edit myself at the time, good times. Creative Cooking’s cajun chicken grinder is one of the best sandwiches you’ll ever have in your life time. I dare you.

The Creative Cooking Cajun Seasoning is one of the most closely guarded recipe known to man. It’s a safe assumption that the only one knowing it besides Chef is his amazing wife, MB, but that’s not for certain. Sunil flat out won’t share the recipe.  Flat out. It’s cool because getting recipes from people that leave out one or two key ingredients from prized dishes fries my bacon. This secret may go down in ‘Grassy knoll’ genre of mystery. Sunil’s  balance of flavors is beyond me. He also has the right idea, “If they want it they can come down to the restaurant and buy it here.” Saucy sauce or what?

In 25 years of  having my first cajun chicken grinder I’ve dabbled in duplicating the spice rub. Not an easy processes, or inexpensive. I’ve burnt my mouth, nostrils and the kitchen wall. I’ve had red fingers for days. Patience in Process has brought Result. I’ve come to a great seasoning that stands on it’s own. The DIO Creole Seasoning (herein to be known as DCS) made Episode 8’s Jambalaya a Rockstar Dish. It was a key flavor component. We focused on layering flavors in this dish. It starts in our Lodge Cast Iron Dutch Oven, where Guest Sous (identity to be learned on Episode 8) browned some boneless chicken thighs. The chicken was coated in DCS. On to this tasty base went the andouille sausage. Then went in The Holy Trinity. On another burner we had our chicken stock working some magic (watch episode and learn the magic). As more veggies were plied and saucy sauces slathered the layering made sweet music to the nose. Music that moved Guest Sous to………….again, tune in and turn On.

Came hungry did you? Better Life wanted? Look no further, DIO has you covered, with our DCS!!!!! This is a rub to make you go “a dub a dub dub”. It will rub you the right way. Add more jokes here. Go mix some up and make your Pantry ‘pplaude! You’ll be awfully glad you did.

DCS

(Dish It Out! Creole Seasoning)

1 teaspoon paprika

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

Dish some out for yourselves! Soooooo goood.

And for those interested in differences between Creole and Cajun cooking, there are many.

Episode 7; Foy, Soy And A Veggie Po’ Boy.

Come hungry, here’s Colleen Foy and Tony Spatafora doing lunch!