Posts tagged girl
Posts tagged girl
Here it is, Your Recipe Guide for a quite elegant Halloween dinner party.
BOO, scared? You should be…this is probably the most intimidating Halloween Dinner Party I have ever been a part of. From the talented mind of The Vaughn Allen and assit of moi, My father and I succeeded such an extravagant menu and served many guests, feel free to use these recipes for your Halloween party this month or follow the whole Menu from start to finish. It will be fun for the host and guest!
To start the evening, I suggest you begin with a light selection of vegetables and maybe a light and tart cheese like Feta. Australian Feta if you can get your hands on it…! Then you can follow with your soups and other exciting treats.
*Teeth-picked Eyeballs with bleeding pupils:
Tooth Picks containing Cherry Tomatoes, Watermelon Cucumbers, Castelvetrano Olives, Feta
“With Crunchy Teeth”
Beet Bisque with browned Jicama:
· Roasted Beets (400 degree oven, drizzle with Olive Oil, check every 15 minutes for tenderness)
· Puree brown buttered Thyme, Shallots, Leeks, Coconut Milk and Salt & White Pepper to taste
· Mince cloves of garlic, whisk with honey (3 large cloves to 1 tbl honey) for 3 minutes, bring up with Sherry Vinegar, season with Salt & White Pepper. Use this to garnish your soup along with a chiffonade of Shiso.
*Lobsters Do Scream When You Boil em Bisque:
“Essence of White Truffle” (Shave White Truffles on top before serving)
Lobster Bisque: This recipe is a classic recipe and has been modified by FN chefs, http://www.foodnetwork.com/recipes/bobby-flay/lobster-bisque-recipe/index.html
After the Soups, it would be a good time for some amuse-bouches
Lychee stuffed with foie gras & wrapped with bellota and topped with basil
*Slaughter house Claws:
“Lying in Still Warm Red Stuff”
Lobster, Shrimp, and Crab served over cocktail sauce
Cocktail Sauce: (Thank you Ina Garten!)
· ½ cup of your favorite Chili Sauce
· ½ cup of ketchup
· 3 tbl of Horseradish
· 2 tsp of fresh Lemon Juice
· ½ tsp Worcestershire Sauce
· ¼ tsp of your favorite hot sauce (Buffalo-style Tabasco!)
*Dead Vegetable Sushi:
Brown rice sushi, with roasted bell peppers, grilled eggplant and some Uni with a quail egg
Stake Through Swine:
“Fire roasted little Piggies with Red Red Red sauce”
Serve Pork Tenderloin with a homemade Sweet and Sour Thai Chili sauce or you can easily purchase a delicious pre-made one as well.
*Sliced With A Razor Kobe Beef Meat Wrapped Around A Coffin Nail
“Ruby Red Port and Shallot IV Drip”
Whether you decide to use Steak or Pork, serve the steak with some truffle coated Potato Wedges with a Red Wine Sauce
· Preheat your oven to 425 and plan on cooking for 20-35 Minutes
· Slice your potato’s in half until you create ¾ inch slices of wedges
· Drizzle with Olive Oil and sprinkle with some salt and pepper (when they are crispy on the outside and soft inside, you may toss with some white truffle oil as well as some truffle salt if you wish)
RED WINE SAUCE:
· Port, Chopped Shallots, Butter
You can follow any Red Wine recipe or I also suggest Giada De Laurentiis’s Recipe J, it is fantastic!
*Hatcheted Bloody Ahi
“Stuffed in a stiff Body Bag Wonton Skin”
We created a Raspberry Gastrique marinated Ahi Tuna with thinly sliced cucumbers and crispy garlic we used soy wrap paper to achieve the “stuffed-like” vision of something gory inside this Opaque bag. My father’s mind is quite da kind’.
RASPBERRY GASTRIQUE-MARINATED TUNA:
· Combine 3cups of Raspberries, 2 Liters of Champagne Vinegar and 1 ½ Lbs of brown sugar and heat over a low flame until it has reduced to half the amount of liquid-it should be thick enough to coat the back of a spoon
· Cool, and then pour over Tuna for about 1 ½ hours.
*Endive Spears/Mutilated Artichoke:
Separate Endive spears, and serve with Dominick DiBartolomeo’s ‘Domenico’s Lemon Artichoke Tapenade’. This decadently lemon-garlic infused Artichoke will create a perfect texture when combined with the crunchy leaf of the endive.
*Bleeding Baby Lamb Ba Bye
“Spiced Mint Gore”
· Marinate a Rack of Lamb in Soy Sauce, smashed Garlic, and Shallots -ONLY FOR AN HOUR-
· Grill to a medium rare and serve with ‘Mint Gore’
· Mint Gore: Blend ½ Shallot, 1 tbl of roasted pine nuts (350 degrees for 15 minutes), extracted juice from one juicy lemon, about 2 cups packed of mint and another 2 cups packed of basil. Once combination is smooth, emulsify with EVOO.
WHAT CHEESE IS IN YOUR CHEESE Drawer?
Cheese…it’s so simple. Or is it?
I wish I filmed this inncident but I didn’t so I will do my best to give detail!
My friend Hallie and I have a really great relationship. She gets me and I get her, I’m not saying we are the same person, in fact we are not the same at all yet we both think the same thoughts. I discovered that cheese is something in which we would be complete opposites.
We decided to barbecue and when choosing which cheese, it began. I ask her if she’s picky with cheese and she said
“YES, veeeery particular”
she mentioned Provolone and while I had Raclette on my fingertips I sliced a thin sliver and convinced she taste. With the smallest bite, she placed it on her tongue… Almost turned blue and started choking like a mad woman. Screaming
“IT SMELLS LIKE SOMEONE JUST PLACED THEIR DIRTY SOCKS IN MY MOUTH!” I failed… So we both went to the drawer together, I pointed to Feta, she nodded. I said “There! Cheddar :)” she rolled her eyes and looked at me “That’s Gouda” lifting her eyebrows, she opened it and immediately, threw it down and said “IT SMELLS LIKE BACON, Bri… I just want a normal cheese, (as she turned it around it read ‘Hickory Smoked’ ..she tossed her hands in the air) I jumped with excitement when I saw white cheddar, she asked me if its good and I said “Well I never eat that one, it tastes really plain and bland” she said “Yes!!! I love boring and bland!” Unexpected, she smacked me with the cheese and said “THIS IS A VEGETARIAN CHEESE?!?!? How does that even happen?!?!?” I couldn’t breathe I was laughing so hard… I guess I don’t eat “Normal” cheeses.
Hallie, I love you to death, but you must eat more cheese… Please!
My granny is a #grits #girl… GirlsRaisedInTheSouth ..haha😊
The gathering of friends and food
Can set quite the mood
My going away get together with all my close friends.
Makes me smile, creates a twist in my mind- it’s like it bends.
It’s almost goodbye to my hometown in LA,
Off to fulfill my wonders and dreams in NYC to make my life what I’ve always wanted, for things to be more than okay.
A ginger-mascarpone whip twirled in caramel and filled in dark chocolates. Cocomaya in London has trained me well. Dear Alex, your technique and talent you have in creating the perfect yet subtle chocolates have done more than just inspired me. The flavors I have created have been a huge success and I thank you for giving me this passion and great tips in my chocolate making.
Directions: Temper out about 1 1/2-2cups of dark chocolate. Fill your chocolate mold about 1/3 of the way full and brush up the mold to get an even coat on the whole mold. OR a way that I was trained and prefer is to fill the mold up and tip it over called the ‘flooding’ method-tapping the sides of the mold until all the excess chocolate has spilled out. (This way creates a mess so prepare yourself) stick in in the freezer while you create your filling. Melt about 1 1/2 cup sugar until all the sugar is smooth, add about a half cup of milk, and a teaspoon of pure vanilla extract and stir until smooth and creamy, if the caramel is too hard, add more milk. Let it cool to room temperature. Whip about 1 cup of mascarpone cheese, chop up about 2 coins of ginger and mix together, along with a half teaspoon of ground ginger for additional spice and flavor. Fold the cheese into the caramel and place inside your chocolates about 3/4 of the way full. Check to make sure that the dark chocolate is still tempered and fill on top of each chocolate, tap out the air bubbles and scrape off any excess chocolate. Place mold inside freezer for 15 minutes or until you can see each chocolate is detached from your mold.
These are perfect holiday bites for the family or friends OR to just make for fun :) enjoy this holiday with vibrant flavors and break out of your bold shells to reveal your spicy self. Create some heat with a well seasoned treat, a zing of an energizing ginger to winter into the new year. Make an excuse to snack with the people you love to celebrate Christmas Cheer!
Staring at my future goals and looking up to friendly souls.
Really trying to perfect my recipes but letting negative vibes and life’s daily thrives lead me to subside.
I am conducting a plan to keep a promise of tasks to get done, following naturally will come stress-less fun. I get carried away, carried away and now I know it is not time to be led astray.
Stare into beautiful things that will inspire you today. Snack on some dried cherries to get a tangy thrill to your attitude today :)
Creeping in an Orange Tree😁😳🍊
Vote for me if you agree that
Life is like a cupcake: fulfilled with the aid of chocolate :)