Monday, July 10, 2017

Tiki Fried Rice with Shrimp & Rum Pineapple

If you didn't notice, I'm in a Tiki Phase right now. 😼

I love cooking outdoors and especially on my sweet Camp Chef Expedition 3X Griddle Top.  I made this at our Leopard Lounge Camp @ this year’s Spring Strawberry Music Festival held in Grass Valley,CA.  This is a great griddle recipe for camping. Just make the rice ahead and keep it in a doubled zip-lock bag.

Easy Glamping Food to serve as a side dish at your Tiki Bar!
4 tablespoons soy sauce
1 tablespoon sesame oil
½ teaspoon minced fresh ginger
3 eggs
¼ teaspoon white pepper
2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons hoisin sauce
1 large red bell pepper, diced
1 large onion, diced
2 carrots, peeled and grated
½ cup fresh corn kernels
½ cup frozen peas
3 cups cooked jasmine rice
2 cups diced fresh pineapple sprinkled in white rum
8 strips of bacon, cooked crisp diced
2 green onions, sliced
½ cup fresh minced cilantro
1 cucumber sliced, ½ cup cashews, and fresh lime wedges to serve on the side

COOKING MUSIC SELECTION: The eliminators Dawn Patrol

Cut fresh pineapple into chunks. In a medium size bowl, sprinkle rum over pineapple and cover bowl with plastic wrap. Place bowl to chill in the refrigerator.
In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat or bitchin righteous griddle. Add eggs. Cook and stir until set; remove from the skillet and keep warm.

In the same skillet, sauté onion, garlic, bell pepper, & carrots in oil until tender. Add shrimp and sauté together until shrimp is white. Add in the rice, bacon, rum pineapple, corn, peas and green onions; heat through. Combine the rest of the ingredients; stir into rice mixture. 

Serve with lime wedges, cashews and slices of fresh cucumber. Sprinkle with fresh cilantro and serve hot.  

Friday, June 16, 2017

Amazing Cocktail Recipes ~ Exotica Zombie Punch

Looking for something fun to do this weekend?  Try your hand at one of my tested and AMAZING COCKTAIL RECIPES COLLECTION!

Once you begin this Tiki cocktail adventure, you may find yourself collecting exotic rums from all over the world! Start with our local favorite: Smugglers Cove, in San Francisco. Check out their book here.
¾ cup fresh grapefruit juice
1 ¼ cups fresh lime juice
1 cup grenadine
¾ cup cinnamon-infused syrup
½ oz. absinthe
½ oz. Angostura bitters
2 ¼ cups aged Jamaican rum
Cinnamon stick, for garnish
1 shot of 151-proof rum
Pineapple crescents and leaves, for garnish
Grapefruit peel, for garnish
Orchids, for garnish
Lime hull with flesh and pith removed, for garnish

Make the cinnamon-infused simple syrup: In a small pot, combine sugar, ½ cup water, and cinnamon sticks. Bring to a boil until sugar has dissolved. Let cool and strain before using.

Combine over-proof and aged Jamaican rums, lime and grapefruit juices, grenadine, and cinnamon syrups in a large punch bowl. Add absinthe, and Angostura bitters.
Immediately before serving, add a liberal amount of crushed ice. Buzz mixture with cocktail blender and pour into prepared vessel, preferably a zombie skull.  Garnish with cinnamon sticks, pineapple crescents, pineapple leaves, grapefruit peel, and orchids.

Fill empty lime hull with 151-proof rum. Ignite before serving. Mind your eye brows and drink at your own delicious risk.  

Friday, May 19, 2017

Amazing Cocktail Recipes ~ Macadamia Nut Chi Chi

I have a secret obsession that I must share with you.  This is seriously good.  I have never been a froo froo girly cocktail drinker, well until THIS!  When I'm in Oakland, I always find myself longing for a tiki bar excursion to the Kona Club.

From the Kona Club, Oakland CA

The magic of this drink...
4 ounces vodka
2 1/2 ounces macadamia nut liqueur
8 ounces pineapple juice
2 ounces coconut cream
2 cups ice
Garnish: umbrella


Add all ingredients to a blender.
Blend until smooth.
Pour into two tiki mugs or tall fancy glasses.
Garnish with an umbrella.

Brace yourself for the best grown up milkshake EVER!

Thursday, April 6, 2017

Almazan Kitchen ~ Beautiful Food Porn from Serbia!

My new favorite foodie stalking YouTube Channel...

Check it out, seriously.

This is the single most beautiful cooking channel I have EVER seen online.  Real food, fresh, home made everything - and cooking outdoors. 

PURE BEAUTY IN EVERY WAY!  It gives a whole new definition to FOOD PORN!

Mac & Cheese like you have never seen it.

Stone cooked steak!

Best Cheeseburger ever cooked in the forest!

Thank you Chef Boki!
I love your show, your style and Mr.Ramsay the Owl!

Thursday, December 22, 2016

Fresh Dungeness Crab Feast Holiday Dinner Recipe!


Every year my birthday happens around the time you put up your Christmas tree in December.  It’s usually the coldest and wettest days of the year here in San Francisco, but to make up for all of the not so fun weather there is the opening of live Dungeness Crab Season!  

Once you have experienced a real fresh Dungeness Crab dinner, you will never be the same!  I love it so much, I make it an annual birthday Crab Feast Birthday Celebration. 

You can go down to the Pier in San Francisco and get the best crab ever! I take a big cooler on wheels and go down to San Pedro Point in Half Moon Bay and buy the biggest live crabs I can find right from the crab boats on the docks.  This year they were $4.99 per pound.  They came out to be $10 - $11.00 each.  Huge beauties. So good!  They were better than ever this year.  

Over the years, I will add something new to my crab feast serving set-up.  It’s hard to believe it, but I have many crab butter warmer sets now. On top of white linen tablecloths, I cover the feasting table with newspapers. Big serving plates, side plates for hot hand towels. I fill big bowls full of cracked crab all along the center of the table and then have medium sized empty bowls for shells.  It’s a serious production that is well worth the investment.

I ask my guests to bring bubbly and wine.  I make some side dishes, but the crab is so sweet and rich, you really don’t need much for side dishes, a token casserole and salad, French bread with butter is perfect.

Many folks out here in the San Francisco bay area make it a Christmas feast main course every year as well.  

Fresh Hot San Francisco Style Dungeness Crab!
For the crab:
1 tablespoon kosher salt
1 (2-pound) whole live Dungeness crab (Off the boat, if you can get them)
For serving:
Sliced fresh lemon
Warm melted salted butter

COOKING MUSIC SELECTION: Cocoa Tea- "Crab Dem" + Dub Dem

Special equipment: Big pot with a fitted lid and a burner big and hot enough to make a rapid boil in.

Fresh live crab should be purchased and cooked the same day—the crabs can only be stored in the refrigerator for a few hours once taken out of their holding tanks. 

The hardest part of cooking live crab, is the killing them part.  I find that it is most humane to keep them cold and wet for the shortest amount of time and then, make it quick, by putting them directly into rapid boiling water.
If you’re cooking more than one crab at a time, calculate the average weight by taking the total weight of the crabs and dividing by the number of crabs you have. Use this average weight to determine your total boiling time, about 7 to 8 minutes per pound. And be sure to use an extra-large pot with a tight-fitting lid.

Fill a large pot with 1 inch of water, crab boil seasoning and stir in the salt. (Be sure your pot has a tight fitting lid.) Bring the water to a boil over high heat. Wearing thick gloves, carefully pick up the live crab, grasping it from behind and place it into the boiling water. Cover and return the water to a full boil, about 1 minute. Reduce the heat to medium high and steam until the crab is cooked through, about 15 minutes more.  Using tongs, remove the crab to a colander and rinse under cold water until cool enough to handle.

Place the crab belly side up on a cutting board with the face closest to you. Using your hands or the tip of a knife, lift the triangular piece of shell at the tail of the crab (the apron), break it off, and discard. Pick up the crab with your hands, place a thumb in the hole where the apron was, and pull in one motion to remove the top shell (the carapace) from the rest of the body. Discard the carapace.

Place the crab belly side down on the cutting board with the tail closest to you. Remove and discard the soft, pointy gills from the body. Break off and discard the mouthpiece (the mandibles). Pull away any loose fragments from the body and discard. Rinse away any viscera under cold water. It’s not that hard once you get the hang of it.

Place the crab on the cutting board back side up and cut in half from face to tail through the middle of the body. If desired, cut the crab into smaller pieces by slicing between the legs, making sure to cut through the body. I like to sprinkle the hot crab piled into big bowls with Old Bay Seasoning right before serving.
To extract the meat, use seafood crackers or small hammers to crack open the claws, legs, and body. Serve with melted butter and fresh baked San Francisco crusty French bread. THE BEST EVER!

Sunday, November 6, 2016

Pirate Spiced Rum Pumpkin Pie

Bake 'tis pie recipe fer ye next Thanksgivin' shore leave adventure. Fit fer all 'o ye band 'o pirates! heartly enjoy!  

If you need help with Pirate speak, try this:

Pirates on the lookout for pie.
1 Butter Pie Crust dough disk
1 (15-ounce) can pure pumpkin
20 large bottles of Captain Morgan's Original Spiced Rum for you and yer Pirates, 4 Tablespoons for yer pie filling
¾ cup (packed) golden brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
Pinch of ground cloves
½ teaspoon fresh grated orange zest
3 large eggs
1 ¼ cups heavy whipping cream

BAKING MUSIC SELECTION: Fifteen man on the deadmans chest

Position rack in bottom third of oven; preheat to 375°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll out dough on floured surface to 13-inch round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans. Bake 15 minutes. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. Reduce oven temperature to 350°F. Reposition oven rack to center.

Puree pumpkin in processor. Mix in the rest of the ingredients together well and pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack.  Serve with fresh whipped cream. ENJOY!

Thursday, October 27, 2016

Baked Goat Cheese Dip with Blackberries & Honey

Here is a yummy dip recipe 
for your next party!

4 (4-oz.) goat cheese logs, softened
1 cup shredded Jack cheese
1 (8-oz.) package cream cheese, softened
½ cup Mayonnaise
Salt and pepper to taste
5 Tablespoons of Honey
½ cup chopped Hazelnuts or Pistachios
1 cup Fresh Blackberries
Fresh baguette sliced toasted

COOKING MUSIC SELECTION: Joe Cocker - Bye Bye Blackbird (1969)

Preheat oven to 350°. Stir together goat cheese, jack cheese and cream cheese until well blended. Spread into a lightly greased 9-inch shallow ovenproof dish. Top with berries and nuts.

Bake at 350° for 30 minutes or until thoroughly heated and bubbly. Drizzle with honey and serve with toasted baguette slices.

Friday, September 16, 2016

Creamy Coconut Pumpkin Curry Soup

Comfort food for a cold 
Rainy Autumn day!

1 (15 ounce) can 100% pure pumpkin
1 yellow onion sliced
1 clove garlic, sliced
2 teaspoons coconut oil
¼ teaspoon ground coriander
¼ teaspoon Ground Cayenne Pepper
¼ teaspoon Thai Red Curry Pastes
1 can of coconut milk
½ cup heavy cream
1 cup Chicken stock
3 Tablespoons Sherry
1 Tablespoon lime juice
1 teaspoon sugar
2 teaspoons Soy Sauce


Heat the coconut oil in a deep pot over medium-high heat. Stir in the onion and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin, half & half and coconut milk, and all the other ingredients and cook another 10 minutes.

Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving. Top with crumbled goat cheese. ENJOY!

Saturday, August 13, 2016

Creamy Baked Jalapeño Artichoke Chicken & Emeli Sandé = GOOD.

I have been losing lots of weight eating a Ketogenic‘low carb high fat’ lifestyle.  I thought I would share one of my favorite recipes with you.  I make this for dinner and pack them for lunches as well. It’s so good. 

I really dig Emeli Sandé, she and I have similar souls. Her songs are amazing. Listening to this music while you are cooking, will bring some depth to your food. I hope you enjoy these two yummy experiences together!

Low Carb never tasted so good!

4 Boneless chicken breasts
1 package cream cheese, softened
½ cup mayonnaise
1 can marinated artichoke hearts, drained, chopped
1 Jalapeño pepper seeded and diced
1 teaspoon lemon juice
½ cup grated Parmesan cheese
1 cup shredded jack cheese
4 slices of Provolone cheese
1 teaspoon coconut oil or butter
Pinch of salt


Preheat oven to 375 degrees F. place chicken breasts in a Ziploc bag and with a kitchen mallet or rolling pin, pound them into an even thickness and set aside.

In a mixing bowl, add all the rest of the ingredients and with a wooden spoon, mix together until it becomes a creamy thick chunky paste.

In a flat baking dish, add the oil or butter. Lay out the chicken breasts.  Spoon the cheesy mixture on top of each breast. Top with layers of Provolone cheese. 

Place in the middle rack of the oven and bake uncovered for 40 minutes. 

They will be golden brown and amazing. Enjoy with a salad or any veggie dish you love.  This one packs and reheats well for lunches too.  

Thursday, June 23, 2016


Dear San Francisco Foodie & Fun Lovers!

Last week a new Food Truck venue just opened 2 Blocks from my office!  Just in time for summer.

It's really cool!
You can even rent these fire pits and they do Smore's!
They have Sangria & Beer!  This is very close to the Ball Park too!
Creative Coffee cafes!
Fire pit with swings!
Clever logo.
Eat on a double-decker bus!
Lots of space!
New food trucks everyday!

A great spot for lunch and dinner.
They rent out the whole space for special events!

All kinds of yummy selections!
I had the Korean Tacos!  YUM!

Come check it out!

For event planning and contact info:

Thursday, March 24, 2016

Holiday Ham with Black Cherry Bourbon Jalapeño Glaze

This is what I’m making this Easter Eve dinner up with my pals at Scollan Ranch for this Easter weekend.  We will hopefully have enough ham leftovers to make something else for the, “Easter Beer Hunt” on Sunday with Sacramento Cacophony Society.   
New photos of this ham and Easter fun coming soon!
1 can of coca cola
1 cup dark brown sugar
1 can of sliced pineapple
2 large Jalapeño peppers
1 jar of cherry preserves
1 big beautiful ham
½ teaspoon allspice
Salt & pepper to taste
1 cup Bourbon

COOKING MUSIC SELECTION: Bad Bunny (Heavy Metal Easter Bunny) Radioactive Chicken Heads 

In a saucepan over a low flame, blend syrup from can of pineapple, zest and juice the lemons, brown sugar, cherry cider, ½ the jar of cherry preserves, cola, and bourbon until it thickens a little and becomes a beautiful black cherry glaze.

Place the ham in a large roasting pan.  Score the ham and pour the syrup over it. Sprinkle with allspice and salt & pepper.  Slice the jalapeño peppers to make small rings. Remove the seeds. Take each pineapple ring, a pepper ring and a black cherry and place them all over the ham with the pepper and cherry in the middle.  Secure them with a toothpick all over the ham.

Insert a meat thermometer in the fleshiest part of the ham and roast uncovered at 300 degrees F until the internal temperature reaches 150 degrees F, basting with the drippings about every 20 minutes.

Remove the cooked pineapples, cherries & jalepeno peppers and mince. Pour pan juices into a saucepan, add the minced goodness and bring to a boil, then low simmer for 5 mins. Add the remaining thawed cherries and the other ½ of the cherry preserves and simmer for 10 minutes and reduce to a wicked yummy sauce. Carve ham into slices and serve with cherry sauce on the side.

Have a wonderful Easter holiday!