Archives for February 2011

WHISKEY!

Posted on February 21, 2011 at 9:00 pm by with Leave a Comment
Well being that is a holiday and all, after we gorged ourselves on our Tam Brisket sandwich we thought a proper whiskey drink would be in order. So close to home is a great whiskey bar with all the bourbons, scotchs, whiskeys, ryes ect that you can shake a stick at. It is the Thirsty Crow.  The bartenders there will hook you up with anything that you could ever want.  Some great beers, like Scrimshaw Pilsner. And the wall of whiskey.  They make all kinds of Manhattan's amongst their famous
What We Drink

Beef Brisket

Posted on February 21, 2011 at 8:54 pm by with Leave a Comment
Okay, do you like a great slow cooked, juicy, buttery, amazingly marbled piece of meat.  Then go to the Tam O' Shanter in Atwater Village on Los Feliz Bvld.  It is the most amazing piece of meat on a bun that will ever of tasted.  They make their own potato chips, cole slaw and potato salad.  All of which you get to put on your plate with your freshly carved sandwich THAT they carve right in front of you. It is truly a work of art. You will not be disappointed with this sandwich.  AND
Where We Go

SCOTCH

Posted on February 21, 2011 at 9:20 am by with Leave a Comment
Here are two really nice scotch whiskey's to get you through your cold February days. This guy is really really smooth.  Some of the smoothest I've ever had.  Not very peaty, and just the right amount of smokeyness.  It is made with a lightly smoked malt and stored in Bourbon casks.  It is very light and airy both on the nose and finish.  It's not really dense and complicated, but if you want something to come home to and have a couple fingers worth to relax, it is not bad.  I finished
What We Drink

MAC AND CHEESE

Posted on February 18, 2011 at 3:40 pm by with 2 Comments

Took the brand new La Cocotte’s and made some amazing macaroni and cheese.  A little boiled macaroni and a mix of cheese’s makes for a perfect small dish.

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What We Cook

La Cocotte

Posted on February 18, 2011 at 3:37 pm by with Leave a Comment

Just got six brand new awesome little Staub La Cocotte pots.  Perfect for dinner parties to make small dishes.  Go right from the oven to table.  Cast Iron Enameled inside.  So perfect for even and non-stick cooking.

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Where We Go

Mammoth, CA

Posted on February 18, 2011 at 3:13 pm by with Leave a Comment
When we are up in the mountains of CA in the town of Mammoth Lakes we love the SideDoor restaurant.  They have an awesome wine list, great sandwiches, and crepes.  It is right in the village, so you can easily take the gondola down from Canyon Lodge and BOOM! there you are!  In our favorite lunch in the village!
Where We Go

Fish and Veggies

Posted on February 18, 2011 at 3:05 pm by with Leave a Comment
Here is a super simple Fish. Got some Black Cod from the Fish Market.  Season it liberally with some really good Sea Salt and Pepper.  I also add a little Old Bay, Cayenne, and Paprika.  Get a good skillet and pour some sake in it.  Poach the Fish in the Sake slow and steady till the top is as firm as you like.  I keep an eye on it and put a lid on it if it looks like the bottom part is getting done faster.  The liquid should just be around half way up the piece of fish. Then I put some
What We Cook

BACON

Posted on February 18, 2011 at 2:55 pm by with Leave a Comment

Do you love Bacon like we do?  Do you always look for new and exciting places to get your ‘fix’??  Well in the small sleepy town on the edge of the Eastern Sierra’s, Bishop, CA is Mahogany Smoked Meats.  And they have THE best smoked bacon I ever done tasted!

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Egg Sandwich!

Posted on February 18, 2011 at 2:50 pm by with Leave a Comment

Take some great bacon.  Cook in the oven.  Toast some fresh bread.  Add a nice slice of cheese. Fry up two perfect eggs.  And Boom! there you go, a perfect way to start the day.

What We Cook

Sunny LA

Posted on February 11, 2011 at 10:50 am by with Leave a Comment
Just another sunny day out here in Southern California.  Do miss the East Coast, but not on mornings like this.  Taking time to Re-Season the large Cast Iron Skillet, and too smoke a couple pieces of fresh Salmon from the Fish Market.  Just a simple dry rub of Salt, Pepper, Old Bay, Paprika and a tiny bit of Cayenne.  Oh Ya.  With some really good wet hickory chips over hard wood.
What We Cook
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