The last summer supper

It's official....fall is here. Not just the date of the first day of fall, which passed us last week, but now it actually feels like fall in the city that I spend most of my time. The leaves on the trees in Ojai are starting to turn brown and dry up, the ones fallen on the ground are crackly under my feet as I walk up the road to my office. Some of the liquid amber trees are making the glorious change from bright green to amber, orange and cranberry. And blessedly, the heat has been replaced today with temperatures that don't make me want to weep when I take a step outside my chilly air conditioned office. For weeks and months I have endured triple digit heat at work while my loved ones on the coast are semi cranky at an 85 degree high...no sympathy from me my friend....Some people love the heat, embrace it and can bask in the rays on a daily basis like lizards. Not me. I do love summer for so many reasons, but fall is definitely a preferred season for me when it comes to the weather.

Tonight I think we will be cooking our last summer meal and saying good bye to dining on the patio. Soon it will be too cool to cook everything on the barbecue and enjoy the last bit of sunshine at 7:00 at night. The sun starts to set earlier, the chill sets in and all of a sudden I find myself no longer craving fresh from the garden vegetables and sweet corn with our grilled meats. Instead I get to open the door to my house or moms house and the aromas of slow cooked chowders, soups and stews will greet me at the threshold. Football season has started and instead of chatting outside on the patio, we gather in the living room around the fireplace and big screen rooting for our favorite teams.

Tonight we light the barbecue when it is already dark, throw on some brined & later sauced chicken legs & thighs, boil up some sweet corn and toss up a chopped salad full of fresh veggies including the last of the sweet 100 cherry tomatoes from the front yard. Good bye summer, it's been nice, but I am ready for the autumn.

As dinner was a rather simple affair, the recipe for BBQ chicken, chopped salad and boiled corn is not really necessary, therefore I will just share a method of preparing the chicken for the grill that I think is pretty awesome!

Chicken can be good, great or just so so....it is not always my first choice when reaching for protein. I have found the trick to moist flavorful chicken is to brine it before cooking to keep in the juices and infuse the meat with a sweet and salty taste that brings a rather boring bird to a new level. You can infuse the brine with herbs, spices, peppercorns and alternate liquids such as apple cider, but your basic brine is 4 cups water, 1/2 cup packed brown sugar and 1/2 cup kosher salt. Bring the water to a slight boil and let come to room temperature. Pour over meat and refrigerate-how big the meat is is going to determine how long you should brine it. Chicken quarters are good for 1-2 hours, a whole chicken can be left in the brine for a full day. Make sure there is enough brine to completely cover the meat. If you are in a hurry and need your brine quick, increase the salt & sugar a bit and chill with ice cubes.

Drain and rinse the meat and pat dry thoroughly. Your bird is now ready for the BBQ, oven or saute pan-the skin will be crispy and golden and the meat will be moist and plump.

We fancied up some bottled barbecue sauce with Worcestershire sauce, soy sauce, cayenne and garlic salt and slathered it on once the chicken was completely cooked. It was definitely a good way to see the summer come to an end!

Vanishing Risotto

On slow day in the office my friend Tiffany and I sat at our respective computers, google-ing recipes in our quest for "what's for dinner". Risotto was the theme of the day and after muddling through 500 recipes, half of which were wild mushroom or butternut squash, we found 2 different recipes that piqued our interest enough to print and share with each other.

Tiff opted for the Champagne Risotto with Seared Scallops which she says was fabulous. One of the best things about the recipe was that it is actually scaled to a 2 guest serving size, which is rare in recipe world and very useful when you have a household of just 2. Going to save that recipe for the next time I have a risotto craving...My recipe was one for shrimp risotto with seared scallops, however I changed things up just a bit so I didn't have to go to the store at all.

I made the recipe similar to the one found on Epicurious, but had to gussy it up a bit with my homemade shrimp stock (no pre portioned mire poix for me, no siree!), the addition of sauteed fennel and mom's ingenious idea of brightening it up with some of her preserved lemons. After portioning out the boys dinner and sending them off to the living room and football game, us girls made up our plates and before we could even carry them in to the table, my dad was back with a clean plate (tongue tracks baby!) asking if there was more for him to have seconds. Now visualize moms head and mine swelling to semi large proportions :)~

This was seriously good, no BS. I make risotto a lot as it is one of those dishes you can make fabulous without a whole lot of effort and most often with the random bits of goodness that occupy your kitchen & fridge. My only sad moment was this morning when mom told me she was polishing off the leftovers.

Hope you enjoy as much as we did, I can't wait to make this again!



Shrimp Risotto with Preserved Lemon & Truffle Oil

1 ½ pounds shrimp with shells on
½ onion, rough chop
1 large carrot-rough chop
3 large celery stalks-rough chop
7 cups water

3 tablespoons olive oil

1 small onion-small dice
1 Fennel bulb-small dice
2 garlic cloves, minced

1 ½ cup Arborio rice
1/2 cup dry white wine
Salt

2 tablespoons butter
1/4 of a preserved lemon-rind & pulp cut in fine dice
¼ C grated Parmesan cheese

Truffle oil
4 tablespoons chopped fresh chives


Preparation
Shell the shrimp and slice shrimp lengthwise. Add shrimp shells, onion, carrot & celery to the water and bring to a boil. Simmer for 30 minutes and then strain, set aside.

Heat olive oil in heavy medium saucepan over medium-high heat. Add shrimp; saute 1 minute, using slotted spoon, transfer to a bowl. Add onion & fennel to pan; saute until translucent, about 1 minute. Deglaze with wine if needed. Add garlic; saute for a few minutes, add rice; stir 1 minute. Add the rest of the wine; simmer until absorbed. Add 1 cup of shrimp stock to rice; simmer until liquid is absorbed, stirring often. Continue adding liquid 1 cup at a time and stirring often, allowing each addition to be absorbed before adding next, until rice is tender but still firm to bite, about 20-30 minutes. You may not use all of the stock. Add salt little by little until seasoned to taste…be very careful not to over salt! Add in preserved lemon to taste, stir in butter, Parmesan and shrimp. Season with salt and pepper if needed

Divide risotto among 4 plates, drizzle lightly with truffle oil, sprinkle with chives, and serve.

Holy Chocolate Cake Batman!!!

Many many moons ago, after dropping out of several community colleges and having no luck in figuring out what I "was going to be when I grew up (arg!)", I had a light bulb flash off in my head and I decided "that since I loved to cook that I was going to be the next Julia Child!"....and proceeded to enroll myself in culinary school. Not much forethought went in to this, one foray into the Cordon Bleu styled schools in LA were enough to convince me that neither my pockets, nor my parents were enough to get me through that. So I opted for the next best thing.

Santa Barbara City College, Hotel Restaurant & Culinary Program, circa 1997. John Dunn and his merry band of teacher chefs taught us how to chop, dice, slice (fingers sometimes), purchase food & supplies, account for our $$$, scrub a hood (blech!), flip a burger, serve our clients in a college cafeteria and a fine dining restaurant and try like hell to manage those who came after us. This over-simplifies the 2 year program, but many of my friends who survived can attest that when you graduated, you could pretty much do any damn thing in a food service capacity. Front or back of house, it doesn't matter, if it had to do with catering, hotels, restaurants or the local In 'n Out burger stand...we would rock your world.

Insane moment #1....when I graduated at the tender age of 21-3/4, I bought a restaurant. With my parents help I obtained a 50 (ish) seat restaurant in Ventura and jumped in feet first, eyes closed and hands clasped in prayer.

OK, I lied, I don't pray. But I did have very high hopes.

Long story short, I had the restaurant for a year and a half, worked my ass off and worked my ass in to the ground. Slept a little, worked more, drank too much and learned a whole hell of a lot. When people ask me about my experience I focus on the best parts of it as opposed to the worst as I have blocked much of the crappy part out. I met incredible people there, whom I am lucky enough to still have in my life....sat on my front porch composing limericks over bottles of wine with one of the funniest most wonderful men I have been blessed to meet...learned SO much about being "the boss" (had the sweatshirt to prove it)...especially when the boss is younger than almost all the employees except the dishwasher....found out about the mountain of paperwork and taxes that it takes to own and operate a business (serious yuck!) and best of all, I learned that I love to bake.

Coming from a family on both sides that loves to cook, I can attribute my love for baking to a few ladies...Sorry Mom, this time you are not on the list. :( Grandma Kenton, my Dad's mom, makes the best damn pie crust ever and the pie fillings are insane...cherry, strawberry rhubarb, lemon meringue...the list could go one for a full paragraph. She is also well known for making a pie called "Sex Pie". Truly delicious and who the hell would not buy a pie called "Sex" from a sassy 80 something year lady???? Every time she makes it, it disappears in no time flat! My Nana, Marie McKaye-Mom's Mom, made a number of desserts that are in my arsenal and I channel her spirit every time I get in to baking mode (um...Special Treats anyone???). Lastly I give props to Chef Mayuri, our pastry teacher at SBCC who is a super slim, Taiwanese pastry cooking mother effer.

Too much salt? Chef knew it. Kneaded your bread to much? Chef ridiculed you. Added salt instead of sugar to your scones? God help you...you would never hear the end of it. Seriously, the woman is badass.

Since I have sold the restaurant and got away from the freedom of being able to bake whatever the hell I wanted on a daily basis, I have unfortunately gotten away from baking in general. I get the obligatory request for a dessert on occasion when someone wants to splurge or has a birthday. Not to mention, everyone and their mom is on a fricking diet nowadays (including me) and can't afford to splurge on the calories. I have honestly let my "skills" get a little rusty and it makes me sad to even write that when it is one of the things I really love to do.

And now we get to the point of my rant....Brock's dad, Bill, turned 66 this last week and had us over for dinner. As always, I asked what I could bring or contribute and Bill requested a Chocolate Cake with Chocolate Frosting. My immediate thought was...that's it??? No fanciness?? German Chocolate? Caramel goodness? Fruit flavors layered in???? Nothing!!!! Turns out that this request turned in to a personal quest! I make everything fancy...can't make a simple dish without trying to "make it better" with some other fun and fabulous ingredient. So I made a Chocolate Cake with Chocolate (Buttercream...hello heart attack!) Frosting. It was seriously good and reminded me of how much I lovelovelove to bake and that I am damn good at it. Please enjoy...the buttercream is a bit of work, but so very worth it! I also made a couple of cupcakes with some remnants...testing out ideas for future baking forays. :)

Dark Chocolate Cake

2 cups boiling water
1 cup unsweetened cocoa powder (Ghirhardelli please!)
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9 inch round cake pans and line the bottom with parchment paper.
In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 2 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Slice each cake in ½ lengthwise and trim top if you want a flat topped cake.

Chocolate Buttercream Frosting

8 ounces good-quality bittersweet chocolate (the good stuff please!)
7 sticks (3 1/2 cups) unsalted butter
12 tablespoons water
1 1/2 cup sugar
6 large egg whites
1/2 teaspoon cream of tartar
12 tablespoons unsweetened cocoa powder (prefer Ghirardelli or better)

Preparation
In a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and let cool. Cut butter into pieces and soften to cool room temperature.

In a heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a candy thermometer registers 248°F.
While syrup is boiling, in a bowl with an electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar. Beat whites until they just hold stiff peaks and beat in hot syrup in a stream (try to avoid pouring onto beaters and side of bowl). Beat mixture at medium speed until completely cool, 10-15 mins. Beat in butter, 1 piece at a time, beating until mixture is thickened and smooth. Beat in cocoa powder, melted chocolate, and a pinch salt, beating until smooth.

The frosting may need to be chilled a bit before frosting the cake….depending on how hot or humid it is, you may need to adjust. When frosting the cake, spread frosting on a layer, set in freezer until stiff, repeat until you are ready to frost the outside.

Decorate as you wish…I drizzled melted chocolate…it was easy :) And delicious! Happy Birthday Billy Boy! XXOO

Labor Day food love

Holiday weekends just to me scream food...they beg for us to eat, drink & be merry amongst our friends and family. To celebrate the folks that are fallen, the fighting, the working and the fact that we are here, healthy & happy.

Having held a job in restaurants, bars, catering companies & hotels since I was 18, holidays tend to mean that you are working your rear off serving the folks that actually get the days off. This is one of the first Labor Day weekends I can remember that I have not really had to work. Sure, I went in this weekend for a few hours for a couple of sites...but no huge weddings, no events that require me to miss out on the multiple nights of family and friends gathering to celebrate the holiday.

I've been invited to Mom & Dad's house for three nights running, and beyond some kitchen wench assistance & clean up duties I have pretty much been spoiled with awesome meals all weekend long. After posting my Friday night meal on Facebook and getting responses from friends like "My invitation must have gotten lost", "If it wasn't for Chinese takeout, I'd be knocking on your door" and "Can I move in with you?" I decided to share the whole darn weekend and include a few recipes of Moms' since they are so darn awesome. :)

** means the recipe has been shared :)

Friday night-Mom, Dad, Brock & I

Fried Green Tomato Salad with Grilled Shrimp & Ancho Chile Mayo **
Grilled Ribeye Steaks
Emerald Double Stuffed Potatoes **

Saturday night-Same, + Uncle Brian, Aunt Laura & Awesome Cousin Delany

Kick a** salsa & chips
Cheetos-both crispy & puffy (family tradition, we can't not have them at a party)

Cucumber Mint Mojitos **

Bratwurst & Sauerkraut
Sweet Bi Color Corn from Underwood Family Farms
Green Salad with Dad's Tomatoes & Avocados and Hearts of Palm
Angel Food Cake, Sliced Strawberries & Whipped Cream

Sunday night-Mom, Dad, & I + "The Gang". Couples my parents have been friends with for 30+ years, considered part of the family. As you will see it is a communal effort as everyone contributes!

Cocktail Hour (or two)
Prosciutto Wrapped Melon
Balsamic Glazed Mushrooms **super easy awesome hors d' oeuvre
Terry's 50's style Spinach Dip
Ron's House Smoked Salmon

Dinner

Gourmet Burgers on the grill with ALL the fixing's (MJ & JB's Tomatoes-gorgeous!)
Potato Chips
Riki's Crunchy Asian Cole Slaw
Susans "to die for" Rocky Road Cake **No recipe included, it takes about 2 days to make so I will let her keep making it for us :)

Obviously not all the recipes are needed as they are everyday items that you will find in almost every household on Memorial Day, Fourth of July and Labor Day weekends. The ones that I am sharing are the out of the norm, fun and different and I hope you enjoy them as much as we do! If there is something you want that I neglected to share, feel free to ask and I will share it with you!

Cheers, hope your weekend was as great as mine!

Fried Green Tomatoes with Grilled Shrimp & Ancho Chile Mayo
Serves 4

2 Medium-Large Unripe Green Tomatoes, sliced about 1/2” thick
(should give you about 2 slices per person)
16 Medium Shrimp
Field Greens

About 1 cup Dixie Fry
2 Eggs, beaten with some water for egg wash
Cornmeal
Vegetable Oil for frying

Dressing-mix it all together
1 C Mayo
1 T Lemon Juice
½ T Paprika
¾ tsp Ancho Chile Powder or Cayenne Pepper
¼ C Honey

Dredge tomatoes in Dixie Fry, then egg wash and then cornmeal (all on separate plates/bowls) and fry in a large nonstick skillet until lightly browned. Drain on paper towels (I recommend you keep them warm on the BBQ while you grill the shrimp). Speaking of which….season the shrimp with S&P, spray a BBQ grill rack with non stick goodness and heat on medium. Grill shrimp until perfectly pink.

Place greens on a salad plate, top with tomatoes & shrimp and then drizzle, drop or plop some of the mayo mixture over the salad.

mmmmmmmmm………Baja meets the South courtesy of my Mama!

Emerald Double Stuffed Potatoes
4 Servings

2 Large Russet Potatoes, Baked and split in half lengthwise (do I need to tell you to poke them before baking?)

Scoop out the insides to a big bowl and add:

1/4 C Milk
1 T Butter
¼ C Non Fat Sour Cream or Non Fat Yogurt
6 Slices of Bacon, Cooked & Crumbled

2 Small Zucchini, Shredded Fine and Squeezed DRY
1 Green Onion, Chopped
1/8 T Dried Dill Weed or ¼ tsp Fresh Dill
1/8 C Parsley, Chopped Fine

Salt & Pepper to Taste

Mix everything together and refill the potato skins. Sprinkle with parmesan if you wish…we do because we love cheese. Reheat in a 350 degree oven. Super tasty and a great way to get veggies in to the diet in disguise.

Cucumber Mint Mojitos
Makes 3 or 4 depending on how big your glasses are. :)

Peel & Slice ½ of a Cucumber

Muddle in a bowl and then add:
2 T Sugar or Splenda
Generous handful of fresh mint on the stem

Muddle again
Add the juice of 1 lime
Add 1 cup of Rum (white)

Let this sit in the fridge or on the counter for a few hours

Strain into a bowl or cup and the squish the cucumber/mint mixture down so as to extract maximum flavor & alcohol from it.

Fill a rocks glass 2/3 with ice. Fill a martini shaker 2/3 with crushed ice and pour Mojito mix in to it and shake until super cold. Strain in to the glass leaving about an inch from the top. Squeeze in some lime juice & top with club soda. Garnish with peeled cucumber ribbons & fresh mint springs. Sooooooo refreshing!

Balsamic Glazed Mushrooms

16oz Buttom or Crimini Mushrooms
3 T Butter
¼ C Balsamic Vinegar (may need more to deglaze)
1/8 C Brown Sugar
Salt to taste

Sauté Mushrooms in a large pan (do not “crowd the mushrooms” a la Julia Child)

When the mushrooms start to release their water, add the Balsamic and stir over medium heat until the balsamic starts to get syrup-y. Add the brown sugar and stir until mushrooms are glazed, beautiful and shiny. If you need to add more vinegar to coat, feel free, the syrup will get a little less thick as the mushrooms continue to lose their water. Salt to taste and serve with nothing more than a toothpick.

The little things that make your day.

The text said..."B and I made pupcakes for you & Brock"....."They are Lelem"


This comes from my friend Tiff and her 3 year old son yesterday afternoon. The text alone was enough to make me giggle and want to hug this kid (and his mom), but even better than that is the homemade wrapping job, inventive decor and sheer pleasure of stuffing a Lemon Cupcake smeared with Lemon Buttercream, sprinkled with Lemonheads in to my mouth at the end of a meal.


When asked how B helped make the cupcakes, he will tell you he poured the mix, added water and helped decorate with the Lemonheads (in so many words). B also decorated the "to go" containers that brought our treats home. Brock was a little bummed that he got a lower case "b" and I got an upper case "J", but I gave him the bigger cupcake to make up for it, so I think we are even.


Tiff & B make terrific cupcakes and awesome buttercream frosting of all flavors and I am fortunate enough that they share with me every once and a when when she brings them to the office or I drop by the house...this is just one that I had to share because it made my day! Hope the pics make you smile as much as they made Brock & I smile!

Sometimes things just come together!

On Sunday night Brock came home from a boys day out with some pork products that were processed from a 2008 Ventura County Fair Pig. About a pound of thick cut bacon & 2 pork chops in a poorly sealed vacuum bag awaited us for dinner this week. He cooked the bacon a few nights ago and unfortunately it was so over brined/salted & processed that it was almost impossible to cook. The pork chops were a different story though....

The same day I went to work for a few hours after a long crazy weekend and decided to hit the Ojai Farmers market on my way home. After stopping at Roland & Sandy Messori's booth for new lavender plants (http://www.rivendellaromatics.com/) and to catch up with two of the saner people at this market, I wandered in to the market that reeks of patchouli & BO. Truly I do love Ojai, but if you want to get a GOOD sense of the town, hit the Farmers Market on Sunday. The Ojai Boys play blue grass and barefoot hippies dance in the aisle. Organic is the only way to go up there in regard to vegetables and the fish and seafood are all local and priced appropriately. I love a good local product as much as anyone, but one duck for $36??? Seriously? I'll go to my Uncle Johns farm and kill it myself for 1/3 the price. Some of us are on a budget and those of you who know me know this is no BS. :) There is some really cool stuff there though; including local bakeries, local farmers, apothecaries, basket makers & more....I love going there to people watch almost as much as I love going to buy my goodies. I left the market with 6 lavender plants from Rivendell, 3 gorgeous leeks, an artichoke and cheese curds and spent about $20.

Leeks are one of those items you hardly ever purchase until you need them and only when you need them and you are forced to go to Von's do you realize how expensive they are. They sell for about $3 a pound and the crummy thing is you only use half of the darn things so really you are paying $6 a pound! Ugh...I hate wasting $$$ on anything. So when I found them at the market at $2 for 3 beautiful leeks (about 2# of veg), I jumped at it and thought that I would figure out what to make later. :)

If you haven't visited http://www.epicurious.com/, I recommend you do so immediately. Not only can you find specific recipes on there (i.e. chicken cordon bleu), but you can also type in the search option.... "Pork Leeks Apples" and see what comes up based upon what you have in your kitchen. Internet gods and cooking goddesses willing, you will come up with several recipe options that also come with commentary from other subscribers telling you if the recipe was awesome or if it sucked, as well as tips and tricks they found to make the recipe better than when it started. So not light or even on my diet, but delicious so I don't care!

Tonight my food love is as follows.....

Cider Brined Pork Chops with Sauteed Leeks & Caramelized Apples
Bleu Cheese Dressing Mashed Potatoes
Steamed Green Beans

Makes 4 servings
4 cups apple cider
1/2 cup kosher salt
1/2 cup sugar
4 10-ounce bone-in center-cut pork rib chops

4 oz butter
5 large leeks (white and pale green parts only), thinly sliced

4 oz Butter
4 Granny Smith apples, peeled, cored, halved, each half cut into 8 wedges
2 tablespoons sugar
1/2 cup chicken stock or canned low-salt chicken broth
1/3 cup Brandy


Bring cider, salt & sugar to a boil in large saucepan, stirring to dissolve. Cool completely. Place pork in ziplock bag & pour brine over. Seal & refrigerate overnight.

Melt 4oz butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender.
Season to taste with salt and pepper.

Melt another (OMG) 4 oz Butter large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then brandy and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.

Meanwhile, rewarm leeks. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.

Mashed Potatoes....Boil Potatoes, season with Litehouse LITE Bleu Cheese dressing, S&P

Green beans, keep it simple...steam, salt & a little butter if your arteries can handle it!

Take a bite of the pork with the leeks & apples....mmmmm....next bite, drop a chunk of the bleu cheese mashed potatoes on to and see what it does in your mouth. Brock even suggested bleu cheese crumbles on top of the pork chops & apples next time and for once I agree with him!!!

Sometimes things were meant to be and tonight's dinner was obviously one of them!

Dinner with the P's

It's been too long since my last post...between overeating and drinking in Charlotte, NC and playing catch up at work I have been unable to focus on food aside from my one stint of gross overindulgence at the Ventura County Fair (tater dog story to follow sooner or later).

Tonight however I am in one of my favorite place, the kitchen at mom & dad's house. This for me is a weekly if not twice weekly occurrence...lucky for me, my Mom & Pops live a scant 8 minutes away and are always up for Brock and I coming over to grace them with our presence. Depending on the time of the year, the night of the week wraps around things like Monday night football or American Idol (yes, we are huge dorks). More often it is a night like tonight where we just felt like cooking together or in my case right now, mom cooks while I type this out (sprained ankle chains me to the counter with a glass of wine and a laptop-oh poor me!).

So the hors d' oeuvres are on the counter waiting to be eaten....simple cheeses and our favorite rye crackers from Trader Joe's with some sliced up elk summer sausage from dad's Colorado elk. Martini for mama at 5:00 sharp with a chilled glass of white wine for me...this is how we roll! Typical of a casual night up at the ranch, but in no way ordinary or unsatisfying. We get to look out the kitchen window over Ventura, sometimes seeing the Channel Islands and beyond, sometimes just barely getting to see the end of the yard as everything else is enrobed in our May/June/July fog that Ventura is blessed with.

My life totally does not suck....

Tonight is a follow up to moms super short post on the Asian Spiced Sea Salt. She tried it the one time and it was uber salty and not altogether pleasant. I tried it as well and found the flavors to be very separate from each other...the salt hit, then the spice, then the savory and sweet. Totally all over the board, I couldn't fathom what I would use it for and figured it would end up with the black Hawaiian sea salt in the corner of my lazy Susan.

She has a great recipe for Asian Marinated Cornish Game Hens (papas request on the game hens), but after tasting the marinade and scrutinizing the recipe found that it was lacking salt(OMG-not in my kitchen!)....in walks our little tin of McCormicks Asian Spiced Sea Salt. Both of us a bit scared of killing the hens with a bout of over salting, yours truly comes up with the brilliant idea of grinding it up a bit to meld the flavors and mellow it out a bit. Out comes the mortar and pestle...woman's friend since the stone age and changed very little (ours are a little prettier, being made from green marble as opposed to river rock). A few minutes of grinding made all the difference in flavor, intensity and balance of the ingredients.

Game Hens with East West Marinade

4 Rock Cornish Game Hens, split in half
Oil to brush on grill

Marinade
6 cloves of garlic, finely minced
2 T ginger, finely minced
Zest from 2 limes, minced
1/3 C fresh lime juice
1/3 C olive oil
1/3 hoisin sauce
1/3 C rice wine
1/3 C soy sauce
2 T honey
1 T Asian chile sauce
1 C mixed basil, cilantro & mint-chopped
1/4 C parsley, chopped
2 green onions, minced
2-3 T McCormicks Asian spiced sea salt

Marinate hens for at least a half hour or up to 8 hours in the marinade. Drain and bring to room temperature. Sprinkle with the Asian Sea Salt. Grill at about 350 for 12 minutes to a side or until they hit 160 on the meat thermometer.

Alternate options are smoke in a dry smoker for 1 hour at about 210 degrees or roast in a 425 oven for 30 minutes.

Tonight we are serving with a super tasty green been & almond salad and Rice a Roni Fried Rice.

Don't ask about the rice...there are some things we do for our men because we love them.