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….
This is one of my favorite holiday recipes - rich, layered and completely delicious; sure to be a favorite at your Christmas Party - see the full article with other recipes at CITISCAPES MAGAZINE | https://www.citiscapes.com/eats-drinks
Sweet Potato and Parmesan Gratin
2 sweet potatoes, peeled and sliced thin
2 russet potatoes, peeled and sliced thin
2 tbsp butter, room temperature
1 tsp salt
1 tsp ground pepper
1 tsp fresh thyme leaves
1.5 cup Parmesan cheese, grated
2 cups heavy cream
Technique
Preheat the oven to 400 degrees. Butter medium sized cast iron skillet or casserole dish. Place sliced potatoes in a bowl and toss with salt, pepper, thyme, and half of the cheese.
Transfer potato mixture to the cast iron skillet and cover with cream. Bake for 25 minutes, then top potatoes with remaining cheese, and continue to bake for another 20 minutes until potatoes and cheese are golden brown. Allow dish to rest approximately 10 minutes before serving.
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
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.
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.
Slowly add, whisk warm cream mixture into the eggs until well blended. Finally, add the bourbon until fully incorporated.
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.
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.
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
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
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.
