A recent trip to Santa Fe inspired this take on street dogs, best known for their place in Los Angelas late night food lore - we’ve altered the direction and locale to devise one of our favorite tail-gate foods in recent years - feel free to prepare all the components ahead of time then build to order once the dogs and bacon sizzle from the grill or oven - thump thump!
Autumn has officially arrived and I love the idea of a warm, cozy sip that uses locally grown apples with bourbon and smoky mezcal. This one is delicious for a swanky cocktail party but also works just fine in a red solo cup next to a bonfire or on a hayride.
The dog days of summer require something cool, strong, and slightly sweet - this one is just the ticket. Quick and easy to whip up…but impressive as a pre-dinner cocktail or for just sippin’ on the back porch. Feel free to increase the amount of vodka depending on your day -
Something magical happens when goat cheese is paired with summer tomatoes and juicy ripe peaches. This super quick salad works well as a starter course, but also equally impresses as an appetizer when served with our firecrackers or buttery grilled toast. We especially love the bright green nuance of fresh basil and mint from the garden, even though added bits of zesty arugula or watercress would make this the summer salad to end all summer salads….
Holiday Leftovers are their own food group - midnight sandwiches, mashed potato pancakes, and eggs and hash are staples - but this year I decided to take my leftover swagger to a new level by incorporating a pouch of Blue Elephant Green Curry Sauce from my pantry along with gruyere cheese, spinach, mushrooms, and leftover turkey breast to make what may be my favorite savory crepe - EVER!
I can’t help but find new ways to update and reinvigorate one of my favorite foods of all time - I “not so” accidentally stumbled across a pouch of Blue Elephant Yellow Curry Sauce in my pantry and felt compelled to create a nouveau sauce with canned crushed tomatoes and this wonderfully nuanced and full-flavored yellow curry sauce.
I love braised octopus; and this recipe using BLUE ELEPHANT Red Curry sauce as a central player along with eggplant, ginger, garlic, and coconut milk will emit the most delicious and exotic fragrances of all time. Too often octopus can be tough and fishy, but this technique yields a wonderfully tender, ethereal dish that will appeal to just about everyone, including folks who generally dislike seafood.
Mushrooms when cooked properly are the epitome of umami; I love this recipe as a side dish, but it’s also killer as a vegetarian main course as the base for sliders…it’s also excellent as an accoutrement to pizza.
The high heat grill ensures a crispy mushroom, so be sure to keep the burners on high through the cooking process. Morels are a seasonal treat, but worth the addition to the mix during the Spring months if you can find them. Thump thump!
