Friday, July 30, 2010

Chef Aaron McCargo

Hello all. So Chef Aaron McCargo's Grilled Rib Eye Steak sandwich was absolutely to die for. I think we moaned after ea bite. The following day I made his Grilled Sausage Patties with Peppers and Onions and it was absolutely amazingly yummy too. Have a great weekend and remember to live, love, and eat!

Tuesday, July 27, 2010

Chef Aaron McCargo's Grilled Rib Eye Steak sandwich Tonight we are having Chef McCargo's steak sandwich. I am looking forward to it. I will let you know how it goes. I am waiting on my sun dried tomatoes to rehydrate as I write this. Tomorrow we are cooking for the exchange students from Amakusa Japan. Amakusa is the sister City to Encinitas CA. We are having a BBQ for them and they are going to swim at my chef's home. Should be fun! Lately I was asked by a friend if our food was good. She was asking about us catering her 40th birthday party. How am I supposed to answer that and should I not be offended? I would love your feedback. Also, our last dinner of the year is on August 14th! Sign up now online. It's a cigar and wine dinner. Have a great night and live, love, and eat!

Friday, July 2, 2010

Happy 4th of July!

Strawberry & Basil Caipirinha

2 oz. Leblon Cachaça
3 strawberries
3 basil leaves - torn
¼ lime
2 tsp superfine sugar or 1 oz simple syrup
Leblon & Banana Caipirinha

1½ oz. Leblon Cachaça
¾ oz banana schnapps
½ banana
1 oz. coconut water
A splash of lychee syrup* or simple syrup
¾ oz. lime juice
¾ oz. pineapple juice
Peach & Sage Caipirinha

2 oz. Leblon Cachaça
1 fresh peach - peeled
1 tsp of fresh ginger
1 oz. fresh lime juice
1 oz. of simple syrup
1 sprig of fresh sage
Muddle the lime, strawberries, basil and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a strawberry and a basil leaf. Muddle the banana, lychee syrup (or simple syrup) and lime juice very well in a shaker. Add the remaining ingredients and ice, shake well. Serve in a highball glass. Garnish with slices of banana.

*Lychee syrup is the juice from a can of lychees. Place peach and ginger in a food processor and pureé. In a shaker combine the peach and ginger pureé with Leblon, lime, simple syrup and sage. Add ice and shake well. Serve in a rocks glass. Garnish with a sage sprig.