DIO! Ep 3.03, “Two Hot Chicks!”

The Vivacious Vixen of Verve Carolyn Hennesy takes a bite out of Dish It Out! imageWhole roast chicken & Schmaltz croutons are made then devoured while Carolyn charms with tails of her acting, authoring, animal advocacy & aerial accomplishments. Grab the trapeze, Spats is serving up “Two Hot Chicks!”

 

 

 

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

And Now, A Word From Our Host Being…..

The link to our campaign

Our First Indiegogo Campaign!!

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.”

Funk It Up With Dish!M

Funk It Up With Dish!

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 )

Pickle me this, pickle me that.

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….

Who's this Mason? His jars? and his & Dixon's Line

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

hidden pickle crouching dill weed

Even at Christmas..

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.

GREEN TOMATOES

NINA PROHODSKI

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.

DIO! Creative Team on The Sheena Metal Experience Tomorrow !!!

That’s right one and all, night listeners, informants and thieves DIO!  will rock the airwaves tomorrow 6pm PST!  Director Chris Gregson, Assistant/Script Supervisor Marie Pettit, and yours truly The Spatman are invited guests to the Sheena Metal Experience on LATalkRadio.com. In accordance with the prophecy, I mean, we’re very excited to welcome the arrival of Episode 6 “Chili’n With Sheena Metal”. The nice folks at LA Talk Radio hope you all will tune in for a fun hour of frolic, fennel and filming. Topics will run the gamut from Gregsonfilms to granola, petit filet to Pettit’s filly. Call hungry and Dish with us. You know you want to.

The Sheena Metal Experience

The Sheena Metal Experience

on the air, with some flair.

Tuesday 2/28

6pm PST LA Talk Radio

818-602-4929 

 

 

Unfortunately Producer Michael Vinton will be out on assignment and unable to lend his talents to tomorrow’s interview. And by assignment I mean, waxing nostalgic. And by nostalgic I mean his eyebrows. He’s busy, leave it as that.

Some Pic’s from the Episode 6 shoot;

as fun to guest as it is to host with Sheena!

Marie checking on the new 'baby' in the family

 

despot tyrant and crank, Chris

New camera, Happy director.

Pumpkin Fest.

Go for the ravioli, and admire the new gate.

Pumpkin fest.

This is my first ever Pumpkin Fest and it’s a family dinner, all squashed around a table. Ha. It’s a gathering of near and dears to sample a series of pumpkin recipes. All of the courses need to involve our main ingredient in one form or another. It’s a time to celebrate harvest, a time to catch up after the summer ends. A time to drink some beer on a sunday night and anticipate pie.

Mezzomondo Trattoria in Studio City (http://www.mezzomondotrattoria.com/) was the site for this particular Pumpkin Fest. Elio Cavallari and his wife Luba, owners and operators, hold this all-out, veggie out kinda party. It’s not a permanent menu in place or a dining flight. It’s a special night for family. It gives Elio a chance to catch up with his daughter and friends. It also is the only time of the year the man from Milan makes his famous pumpkin ravioli in a sage butter. This ravioli you can only find here, and if you can make the trip, do. How far would you go for an amazing plate of pasta? I know I’ve brought toll-money on some such trips. You wait for the pasta with the anticipation of Christmas. It’s that good. When you arrive at Mezzomondo, the smell of the fresh roasted pumpkin fills the air.

Don't linger on the vine, or blvd.

This particular night we began with some Blue Moon’s Pumpkin Ale. Great tasting beer to start with was made even more satisfying with a pumpkin hummus. The pumpkins were roasted with chili peppers, cinnamon sticks and onion in a citrus water bath. Tahini, roasted garlic, fresh parsley and lemon were added and it all got scooped up on a fresh toasted pita chips. Major yummy flavor and the texture of fresh pumpkin versus canned, enormous. The hummus was fluffy and rich. The hummus was really really good. I know. I made it. Next a nicely rounded chardonnay was opened.

The second appetizer was a pumpkin sunflower seed cracker topped with a chicken liver mousse bolstered with cognac. The woodsy flavors danced nicely on the texture of the cracker. More often than not, this mousse can be a heavy way to start. There a many signs in New Hampshire warning you about heavy moose crossing. Either can ruin your appetite or Accord. On the side was a saute of bok choy and arugula with raisins. Drop that green goodness on top of the chicken liver and say “Ravioli per favore.”

The toast of Ventura Blvd.

Feel the warmth, stay for the ravioli.

Well, there was one more twist Elio decided to throw, pumpkin polenta with some savory sausage. Oooooooooh, it was good. I thought he was trying to kill us before the ravioli. The man has a very distinct sense of humor and has done worse for smaller laughs. Knowing he had many former employees at the table, and all considered family. he decided to express his passion for looking good, while eating well. Mind you his mastery of english can come and go with the harvest seasons. The topic was Hugo Boss clothing and his love of it. He proclaimed to the table,  “Hugo Boss?  I am Hugo Boss.” (it came out sounding like ‘you good boss’) Even if the comedy didn’t hurt your rib cage, the polenta was rib sticking.

Ravioli time! Served on a searing hot plate. The sage butter warming the nose and the taste buds from that toasty plate.  We popped some cava to lighten the palate. The ravioli didn’t mind in the least. There aren’t many. And they need to be eaten slowly. They are that good. The recipe is guarded and the appearance at Mezzomondo, short-lived. These ravioli are outstanding on every level. The flavor, the texture and the smell all blew me off the terra-cotta tile. Hold on to your cava, here comes dessert.

mmmmmmmm

Not Mezzo's but you get the picture. (from google)

Elio’s daughter and new husband prepared a pumpkin cheesecake pie with fresh whipped cream. My eyes were pumpkins at this point. It’s incredibly sweet to watch the nesting of a loving couple that lives to eat. First of all, they’re registry for wedding gifts brings them a wealth of kitchen accessories to create wonders from.They’re going to be experimenting with recipes and needing test guest palates for their wares.  Second, their love can only go further with some laughs and good pie along the way. The way to the heart of someone you love……. . With this pie I are squared.

So this was the first Pumpkin Fest Dish It Out attended, hopefully not the last. You must go say Hi to Elio and Luba and give some of the ravioli a try. I can’t guarantee the full Fest’s menu will be available to you when you do, every one of us at the table brought something to share in the bounty. But do expect a warm welcome and a full heart.

12415 Ventura Blvd
Studio City, CA 91604
Neighborhood: Studio City

(818) 508-1301