Burrata and Broccoli raab crostini

burrata raab
If Heaven had a flavor it would be burrata….wow…when you think of the real down and dirty porn of food…think this sultry Italian cheese. Burrata is a type of mozzarella with a soft, delicate, center. Fragile to the touch it makes fresh or cooked vegetables or starch sheerly opulent. I was going to the store to buy a nice healthy selection of veggies to make a cold salad when I spotted it…oh yeah and the salami. Continue reading “Burrata and Broccoli raab crostini”

Sesame crusted Ahi

How much of life is experienced as “happy accidents”? I know from personal experience “The Plan” rarely turns out as per what my mind has imagined, and mostly causes disappointment. But sometimes on a rare occasion, in a magically, mediocre place, or situation, I have an experience that takes away the jaded, ambivalence that usually robs me of joy. Recently, I have had a few of these and it is always bittersweet, which isn’t a bad feeling, one of my favorites actually because it helps me put things into perspective. What does this have to do with tuna? Well everything and nothing really, but I was at the store the other shopping for something totally unrelated, I found some beautiful wild caught, ahi, the piece I chose was about 1.5# and about two inches thick, and when I saw it I knew what its destiny would be….sesame crusted ahi. Continue reading “Sesame crusted Ahi”

Citrus shrimp and lentils

lentils and shrimp 006
Blood oranges are the sexiest of the citrus family! When I see them in season I always get excited, and most stores up here pimp out the best that Cali has to offer, since our climate doesn’t suit growing them. Today’s dish is my interpretation of the shrimp and French lentils I had at Cabezon which is a dish I can’t stop thinking about, it’s a great restaurant in the Northeast Portland, reservations are available on  OpenTable.com. Basically they took some lovely shrimp that they wrapped in phyllo and pan fried and served them with French lentils, my spin is blood orange supremes, bacon, and some microgreens. The orange compliments the sweetness of the shrimp and adds a bit acid to the final act. I found some great wild caught U15 prawns from Mexico, so it’s pretty hard to screw those up, unless you overcook em’. Continue reading “Citrus shrimp and lentils”

Greek style cheese pies (Tyropita) and the plight of the lonely extrovert.

Life, it will kill ya! Well had some recent disappointments, reality cooking show redemption is on hold perhaps forever….don’t you love rejection emails? I sure do….not. But onward and upward…in all actuality, besides feeling sorry for myself and reflecting on what I lack, I’m not really that upset. I think life is more about learning to be resilient to rejection more than it is about celebrating success. Self-analysis is a less than stellar activity for most, myself included and I’ve done a lot of it in the last few years, and realized I am one of those people pleasing extroverts. Some folks can’t stand our kind, I think oh I am hilariously vocal, others might find this audible annoyance, but really we just yearn for love and approval. I just want everything to be fun! Is that so wrong? Continue reading “Greek style cheese pies (Tyropita) and the plight of the lonely extrovert.”

California Walnuts’ Virtual Salad Party and a Cook Book Giveaway!

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I was recently invited to participate in California Walnuts’ virtual salad party! I got to choose from several different entree salad recipes and I chose this one from Aida Mollenkamp. The recipe is Baby Beet Salad With Chevre And Savory Caraway-Walnut Granola and the reason I chose this one is because of the ingenious savory granola element added to a classic mix of stuff my family and I love. Continue reading “California Walnuts’ Virtual Salad Party and a Cook Book Giveaway!”

Dirty Martini Ceviche

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I love dirty martinis, and no brand makes a better one then Five Wives Vodka produced in my hometown of Ogden Utah. I also love ceviche and figured I could do a play on both and make my own version of ceviche verde. Ceviche is easier then you think and requires no cooking at all! Citrus juice and in our case vodka do the cooking….or curing you could call it.
Continue reading “Dirty Martini Ceviche”