Here’s to a Shaved Head, the Hustle, and Some Kung-Fu.
Sideways came out on DVD and I’m watching it right now. I’m looking forward to seeing Kung Fu Hustle tomorrow and, as you might imagine, I have just finished a really great meal that I’ve got to tell you about. Oh, and I shaved my head.
You see I haven’t written here in a while as I had a friend of mine staying with me. This means I haven’t cooked in a while and am pretty much broke because of all the eating out. It wasn’t as though I was interested in cooking for him.
I did, by the way, once. It was a What’s-Left-In-The-Fridge Risotto that wasn’t worth discussing. We argued about some stupid, stupid shit but don’t worry, I wore a nice African print skirt and really showed him who was boss…
Right so on to tonight’s menu, I want to get back to this movie.
Yellow Onion, Mango, Baby Greens Salad with Mango Vinaigrette
Organic Baby Greens
2 Mangos
1 Yellow Onion
Olive Oil
Red Wine Vinegar
Wash the greens and leave them to dry off. Peel the Mangos and cut off the meat. Chop up roughly and reserve about quarter cup. Chop the onion finely and reserve about an eighth cup. Combine the reserved Mango and Onion in mixer, add Wine Vinegar to taste, Season and Mix drizzling in the Olive Oil slowly. Keep on with it ‘til it thickens. Toss over the Greens and the rest of the Mangos and Onion.
This is a sharp salad. The onions are very sharp but notice how the Mango mellows them. Even though this may not be a date salad per se lighten up on the onion to compensate for that and enjoy it with any friend.
Simple Seasoned New York Steak with Chopped Brussels Sprouts, Ginger and Sheep Cheese
Deal with the steak however you wish. That’s your thing. But try out this Brussels side. It was awesome and it’s simple.
2 handfuls Brussels Sprouts, finely chopped
1 teaspoon finely chopped/grated Ginger
¼ cup Sheep Cheese (substitute Feta or Gorganzola)
2 tbsp butter
Olive Oil
Olive oil and butter in a pan (Jesus this movie’s uncomfortable. I love it.) Throw on the Brussels. Add the ginger. Saute until it softens slightly but try to keep some of it’s crisp. Take off the heat and fold in the cheese.
Ok so on that note, I’m going to finish off this Merlot. Yes, Merlot. From Chile God damn it, even.
Cheers and Bon Appetit
You see I haven’t written here in a while as I had a friend of mine staying with me. This means I haven’t cooked in a while and am pretty much broke because of all the eating out. It wasn’t as though I was interested in cooking for him.
I did, by the way, once. It was a What’s-Left-In-The-Fridge Risotto that wasn’t worth discussing. We argued about some stupid, stupid shit but don’t worry, I wore a nice African print skirt and really showed him who was boss…
Right so on to tonight’s menu, I want to get back to this movie.
Yellow Onion, Mango, Baby Greens Salad with Mango Vinaigrette
Organic Baby Greens
2 Mangos
1 Yellow Onion
Olive Oil
Red Wine Vinegar
Wash the greens and leave them to dry off. Peel the Mangos and cut off the meat. Chop up roughly and reserve about quarter cup. Chop the onion finely and reserve about an eighth cup. Combine the reserved Mango and Onion in mixer, add Wine Vinegar to taste, Season and Mix drizzling in the Olive Oil slowly. Keep on with it ‘til it thickens. Toss over the Greens and the rest of the Mangos and Onion.
This is a sharp salad. The onions are very sharp but notice how the Mango mellows them. Even though this may not be a date salad per se lighten up on the onion to compensate for that and enjoy it with any friend.
Simple Seasoned New York Steak with Chopped Brussels Sprouts, Ginger and Sheep Cheese
Deal with the steak however you wish. That’s your thing. But try out this Brussels side. It was awesome and it’s simple.
2 handfuls Brussels Sprouts, finely chopped
1 teaspoon finely chopped/grated Ginger
¼ cup Sheep Cheese (substitute Feta or Gorganzola)
2 tbsp butter
Olive Oil
Olive oil and butter in a pan (Jesus this movie’s uncomfortable. I love it.) Throw on the Brussels. Add the ginger. Saute until it softens slightly but try to keep some of it’s crisp. Take off the heat and fold in the cheese.
Ok so on that note, I’m going to finish off this Merlot. Yes, Merlot. From Chile God damn it, even.
Cheers and Bon Appetit
posted by TheDrunkenChef at 9:45 PM
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