Smile!

Ok. So it wasn't until I looked at the picture afterward that it looks like the tomato is smiling at you/me. But it certainly did make me smile with it's juicy deliciousness. Even though my photo skillz really need improving.(Hello cutting the top of the garnish off!) Oh well. Next time!

Heirloom tomato, goat cheese, basil, Hidden Hills Olive Oil.

Roasted beet, goat cheese, green zebra salsa, pepper

Perfect for a sunny southern California day.

Porcini, smoked sausage, fennel, pecorino.

This was a quick little dinner I made recently. Just a quick saute' of the mushrooms, sausage and fennel. Added the mostly cooked pasta to the saute', and finished it off with the pecorino. Satisfying to say the least.

Porcini, fennel, green onion saute'

This was a simple saute' that I made for dinner a few nights back. Quick, and delicious. Trying to take advantage of the last of the porcini!

Cheers!

Rib Eye, Kim Chee, Asparagus.

To some/most of you, Kim Chee and steak probably doesn't sound like such a stretch, but let me tell you, if you haven't tried this? Do so now. Even if you have to try and track down the Kogi truck, although they use short ribs. Unless you don't like Kim Chee, or asparagus, or steak for that matter. In which case... don't know if I can help you. Cheers!

More springtime snackins....

This weekend was a little warm, so in light of that, I thought a little sweet, salty combo was in order. The sweet cantalope with the salty, thinly sliced prosciutto worked perfectly well with the coming of the sweltering summer heat!

And, just for good measure, the glorious food porn shot!

If you REALLY want to gild the lily, a drizzle of good Olive oil will do wonders.

Cheers all!

Springtime snackins...

It's been a pretty fruitful springtime so far here in the SoCal. A few days ago in the farmers market I spied these little green garlic gems, and the first of many heirloom tomatoes of the season. I got the steak from Whofoo and decided to pan roast with the green garlic cut into rounds. The result? Yeah...

After I let the steak rest, I deglazed the pan with some Madiera, reduced it and mounted it with some butter. Add some fresh arugula... man, you got yourself a tasty meal right there! The tomato? I just simply sliced it and drizzled it with some good olive oil, salt, and a toss of more arugula... again, a fresh, peppery snack!

Cheers all!