Paw Paw Pot de Creme

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Paw Paw Pot de Creme

  • 1 cup Heavy cream

  • 1 cup Whole milk

  • 6 Egg yolks

  • 1/2 cup raw Paw Paw fruit

  • 1/4 cup Sugar

  • 1 Clove of Star anise

  • 1 teaspoon cinnamon

  • Pinch of salt

  • 2 tablespoons of JR Ewing bourbon

Technique

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  1. Preheat the oven to 340F. In a small sauce pan; then combine and heat milk, cream, star anise, and cinnamon along with the paw paw fruit on low heat until simmering, but not boiling. Remove star anise clove.

  2. Allow to simmer for a few minutes, and take off heat and allow to cool slightly. Meanwhile whisk together eggs with the sugar and salt, until well blended.

  3. Slowly add, whisk warm cream mixture into the eggs until well blended. Finally, add the bourbon until fully incorporated.

  4. Pour this mixture into 6 ramekins; place ramekins in a deep baking dish filled with warm water - halfway up the sides of the ramekins. Cover with parchment or foil and place into oven.

  5. Cook for 30 to 40 minutes or until custard has properly set..Remove and chill for at least two hours. Serve accordingly with coffee or cordials of JR Ewing Bourbon.

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Bone IN

Grilled Bone Marrow {Straight to the Heart}  Photo by Kerri McMahon

Grilled Bone Marrow {Straight to the Heart}

Photo by Kerri McMahon

There’s nothing in the world like the smell, sight, and sound of firing up the grill for a party with close friends.  Check out this killer recipe for decadent GRILLED BONE MARROW, also known as God’s Butter, in this year’s annual Thrill of the Grill article in Citiscapes Magazine - super easy, but totally impressive to serve at your next alfresco dinner soiree. Slathered beef marrow with toasted bread and a chunky bottle of cabernet is sure to send you OVER THE MOON.   THUMP THUMP! 

HOT! HOT! HOT!  Photo by Kerri McMahon

HOT! HOT! HOT!

Photo by Kerri McMahon

 

Grilled Bone Marrow (aka, God’s Butter)

INGREDIENTS

·      1/2 cup rosemary leaves, plus 2 rosemary sprigs

·      1/2 cup extra-virgin olive oil, plus more for brushing

·      10 2-inch canoe-cut beef or veal marrow bones

·      Salt and freshly ground pepper

·      1 Loaf sliced country bread

·      1 bunch fresh parsley, chopped

“She Don’t Eat Meat…”  Photo by Kerri McMahon

“She Don’t Eat Meat…”

Photo by Kerri McMahon

 

TECHNIQUE    

Rough chop the fresh rosemary and combine with 1/4 cup of olive oil. Transfer the oil to a large bowl, add the marrow bones and toss to coat. Season the bones with salt and pepper.

    

Light the grill. When temperature is at medium high, lay the bones cut side up on grate.  Cover and grill for about 20 minutes, or until the marrow is warmed, sizzling.

    

Brush the bread slices on both sides with olive oil and grill, turning once, until toasted. Serve the bones with the toasted bread and finish with salt, pepper, and chopped parsley. 

https://www.citiscapes.com/eats-drinks

MODEL Behavior

MODEL Behavior

Emily ONEMANBANDIT Smith turns heads. When she walks into a room, people can’t help but spill their drinks, shift their attention, and forget about whatever the hell they were talking about. Sure, she has tall, chiseled Ralph Lauren model looks, but it’s really her air of jovial accessibility that makes her so appealing to friends and strangers alike. I mean, she can talk to ANYONE as if they had been life long best friends, even complete strangers; and that laugh that is so big bold and undeniably infectious can make even the most socially awkward person feel tingly warm and accepted.