My breath stinks!!!!! And I love it.

FOOD TRUTH: If you love garlic as much as I do....make this!!!!...and thank me later. And oh yeah, you're welcome!

And if you're not a fan here are but 5 reasons you might wanna reconsider. Then grab a pack of mints and get on board!

1. Boosting Immunity to Fight Disease. Garlic is rich in vitamin C and potassium. It also aids in the digestive process.

2. Garlic Naturally Reduces Your Blood Pressure. Thanks to the unique way in which garlic is able to affect the smooth muscles of the arteries and therefore cause them to relax and dilate, garlic can directly lower your blood pressure naturally.

3. It Beats Antibiotics in Fighting Common Illnesses. Got a cold? Two words: GARLIC TEA!
Listen, don't ewww! Add a little lemon, ginger, honey and drink up!
You're welcome!

4. It Effectively Combats Cancer
Garlic enhances the production of what is known as hydrogen sulfide. This increased production is effective in preventing the development of cancer — particularly prostate, breast, and colon cancer. Garlic smothered lamb chops anyone?!!

5. It Can Detoxify Your Body.
Containing multiple sulfur-containing compounds, garlic is able to stimulate liver enzymes responsible for removing toxins from the body. Get you some!

So here is a recipe of all recipes that'll defiantly kick up any salad, sauce, stew or..... just your breath!
But it's so good that you won't even mind the foul odor of your own breath.... with your mouth closed!

Devine Garlic Dressing

- 2 cups Nutritional Yeast Flakes
(You can find this product @ Whole Foods Market in the white "pay by weight" bins. They're also sold in tubs in some markets. And of course, there's also Amazon dot com.)
- 1 1/2 cup Water
Brags Liquid Amino (to taste)
- Healthy hand full if Garlic
- Vegetable,Grapeseed, Olive or Canola Oil.

In a blender, combine nutritional yeast flakes, water, garlic and a little liquid amino. Blend, taste, add more liquid amino, blend taste. Repeat until you're satisfied.
Now continue to blend.
As you're blending, it'll sound something like a small construction site and a cyclone will appear at the center of the mixture. Don't be alarmed!
Add a slow stream of oil as you continue to blend.
Gradually, the cyclone will begin to close. When it does completely, you're done! Easy!

The beauty if this dressing/sauce (besides its healing properties - duh!) is that it can be used in many ways!
- use as a dip for fresh vegetables
- a base for sauces
- added flavor to a pot of stew
- a base marinade for fish, chicken, beef and tofu.
- blend in reconstituted sun dried tomatoes and strain ( or leave it chunky), for a different flavor.
- you can also add chili peppers and fresh basil. Delicious!
- thin and add puréed blueberries or balsamic vinegar for an awesome salad dressing.
- INSERT YOUR OWN CREATIVITY HERE!

Oh, and don't forget....

- EAT WELL

THROW BACK THURSDAY

Growing up in South Florida was a treat. We ran free, protected from the worlds perceptions by year-round summers. We were clueless, that by national standards, well....we weren't that well off. Not quite poor.... But the latest pair of guess jeans or LA Gears were not an option. Back then school shopping happened at J Byron's or Zayre's!

And though we didn't quite qualify for food stamps, our house was not immune to the standard block of government cheese that melted perfectly into sandwiches or generously into Mom's mac and cheese. And something about that generic brand, black and white labeled peanut butter jar tasted oddly familiar. Kinda like...fresh peanuts! We'd picked and roasted our share, to be sure!

Our corn didn't come from Libby. But oft times we'd run through fields of the stuff, chomping on its starchy goodness with Dad. And though Grandmother worked our little fingers sore, "shelling peas", its natural goodness was a welcomed (stolen) reward.

By America's standards, we weren't rich. Grandmas preserves wasn't labeled by a national brand. Canned peaches were,....well....canned peaches that were canned in the kitchen. Even pecans weren't as simple as buying a bag from the local market! There was a nutcracker, a bag for trash and countless hours of back and forth family banter while cracking and snacking.

There were trips to the peach, apple and blueberry orchards. And every breed of mango was readily at our disposal. Sometimes we'd climb and stay up in a neighbors tree half the day. Coming down only to clean off the sticky sweetness beelining to the bends of our elbows.

There were banana plants, avocado trees, cumquat, tamarind, grapefruit, tangerine, orange, sea grape and even ackee trees.

And though Vicks or TheraFlu weren't always available, there was an abundance of aloe plant around the yard. Later, we were introduced to "searcy", another medicinal plant imported from Jamaica.

No. We weren't rich by America's standards. But we had a rich life!

Do something rich for yourself today!! Don't by it. Build it!

- create a garden. If you don't know how, consult with local experts. I just discovered an awesome organization right here in my backyard. www.lagreengrounds.org

- there's something sensationally gratifying about making my own juice. I know exactly what's in it. Back then we had that orange hand contraption and an orange tree. Today there are fancier versions of juicers. Find an inexpensive one from amazon...and seriously....no really! ...it can change your life!!

- Jams and preserves are fairly easy to make. You can pretty much create a sugary spread out of anything. And the better part is that you get to control the sugar content. Or even substitute it with honey or stevia. I recently made spicy pepper jelly. Mint, orange, mango, rhubarb, lemon.... Be creative.

- nothing says rich like a lifted pinky while sipping a cup of tea. Try drying your own leaves to create a personalized blend. I've done it with rose petals! Divine.
You can use other dried flower petals, fruit peel or raspberry leaves. Of course mint is always a favorite.

There are plenty we can do to get back to living "rich" by our own definition! Have any other awesome ideas...please share!

- EAT WELL

SPRING-SICLES

FOOD TRUTH: Ever have a
store-house in your neighborhood that sold "freeze cups" or "Lilly dillies"? (I know! It goes by another name, where you're from).
In Ft. Lauderdale we called the "freeze cups". And my dear mother, instead of paying for them from a neighbor, would make them for us. In fact, it was the only time we had an unnatural juice in our home (or than an occasional vat of sunny d - yuck).
True story: Once, without consent, my sister polished off an entire batch of Freeze Cups. I guess it wasn't enough sugar/juice, since they were made in the tiny mouthwash rinse cups!
Well, not long after her binge, my mother discovered the melee. We were summonsed to answer "who dunnit"?!!! The rest of us genuinely shrugged, clueless as to what happened. But my dear sister. Puppy dog eyes. Sincere sadness on her face. And with sticky lips and a KoolAid red pouty mouth!....denied any wrong doings! ...to the very last swat of the belt on her behind! Lesson learned. Brush before lying.

Well, we're grown now. So we can have all the freeze pops we want. In fact, make them for friends. While you're flipping and basting things on the grill this spring, the crew can enjoy your frozen delights. But go grown & sexy!

A few tips:
- Please. No KoolAid. And no styrofoam or mouthwash rinse cups. I found a simple Popsicle mold at a Dollar Tree. For a cooler one, check out amazon, target or Walmart.

- For healthier versions of a nostalgic fav, try apple, carrot, acai juice or add pomegranate seeds to its juice before freezing.

- "Simply" has a refreshing and delicious line of juices. From raspberry/mango to lemonade. Add lemon zest, raspberries or mango chunks before freezing.

- Crushed cucumber is delightful in lemonade. It's the perfect treat for an in-house spa day with the girls.

- I once shared a recipe for a "Grand Mimosa"! Put it in a pop and add a little orange zest for flare. Mojitos make great frozen treats too.
-jellied ginger candies, sour patch kids or edible flowers are a great surprise too.

- juice up some watermelon and add julienned mint. Perhaps a little rum or vodka #wink.

- green tea w/ honey or ginger is nice and light. Or even your moms sweet Georgia/church tea will freeze into a spring treat.


Recipes:

Chipotle Raspberry Cocktail

Raspberries
Chipotle spice
Mescal
Sugar
Lemon juice

Blend all ingredients except mescal. Stir in mescal. Pour into molds. Freeze and enjoy.

Blueberry Mojito Pop

Blueberries
Lime or Lemonade
Sugar
Lime juice from 1/2 - 1 lime
White Rum

Blend all ingredients except rum. Stir in alcohol. Pour into molds. Freeze. Enjoy!

- Relax Dine Indulge

Cow vs Goat!

Ever walk into a petting zoo and swallow a mouthful of fumes before you were able to temper your breathing to avoid such travesty? It's that pungent, earthy flavor that kinda makes you think of what a bowl of animals' dwelling would taste like in an episode of Fear Factor. Well, that's akin to the experience of goat cheese, for some!
Goat's milk cheese, in my humble opinion, is one of those things that you either like or....completely abhor. For most, the taste, in fact, is something to be reconciled rather than loved.
But in all fairness to the sacred goat, his milk and cheese offerings, there is some amazing varietals on the market that change the minds of even the most discerning critics. I promise.

Listen, I could easily run down a plethora of reasons to opt for goat cheese:
Like for instance, it's lower in fat and calories yet higher in calcium and protein, it's good for your brain and supposedly metabolism boosting. And while some of us may be a slight adverse to regular dairy cheese (ahem,...lactose intolerant), goat cheese is far easier to digest.

But when all is said and done, with as many cheese options, one could easily navigate the avoidance of any goats milk derivative.
The bottom line is here: Like wine, cheeses have very distinct personalities. It is very specific to the consumer and often aligned with ones cultural identity. Cheese, for one who appreciates it beyond that interesting slice of orange accompaniment to bologna,... is an indulgence. And like wine, you sniff, sample and indulge in the one best suited for your palate. What greater joy than to walk into The Cheese Store of Beverly Hills and have my senses completely assaulted....with options!


But for you, for your own reasons like myself, that may sometimes opt for that rudimentary "outdoor" flavor of goat cheese, here are a few ways to tackle it:

* offset the earthy taste, when added to salads, with dried cranberries. Trader Joe's has an amazing citrus flavored cranberry that pair well with even the most pungent of goat cheese

*Inquire! Some goat cheese varietals are milder than others and rival some of the best dairy products.

*For a healthier version of a great familiar: crumble goat cheese over sliced tomato and basil. Drizzle with flavored olive oil and balsamic vinegar. Add fresh cracked pepper and enjoy.

*Goat cheese crumble is a creamy alternative to garnish winter soups. Add some to a creamy split pea, pumpkin or tomato soup.

-EAT WELL

The Challenge to be Better.

Every Chef gets the question at least once,…a month: What’s your favorite thing to cook? To the day, I’m always at a loss for words. Though I brandish my most diplomatic face and go into some suedo intellectual rant about not being pigeonholed, exploration, blah, blah, blah, beneath the veneer burns a few reciprocal questions: Would you dare ask a painter of his favorite one picture to paint? Or an architect his favorite one building to manifest. You see, while the technique is almost always applicable, the joy with any great artist is in rediscovering and challenging one’s ability to the beyond. But to earnestly answer the question, my favorite thing to cook, is food.

Sometimes something enters your life so profoundly and changes you forever: a child, a pet, a great bottle of wine. For me, it was the moment I realized the endless possibilities of food. Not only is it the skilled choreography that is bringing a culinary idea to life. Nor is it simply the melding of spices, products and protein to become a masterpiece of consumption. But too, it’s the universal ability that food has in bringing people together to love, express, share ideas, laugh and well, just be.

For the concept alone, I’ve navigated my way through Philadelphia’s 9th Street Italian Market, hurried shoppers bumping against me, us all in search of finest sea bass or scallops, salmon, duck or tuna. Years later, it was New York’s Chinatown that captivated me with it’s activity of fish sailing through the air (tossed by the markets men), buyers, barterers and early morning onlookers. Today, that very concept, even greater it’s lure and is akin to a melody wafting from a magic pipe, beckoning, imploring me to meticulously scour row upon row of the freshest produce at Los Angeles’ farmer’s markets.

And as I look beyond the movement of people, in search of exotic fruits, fine vegetables, pea tendrils and the like, there’s something else there that I keep an eye peeled for: inspiration!

I palm and smell the fruit, begging it to reveal to me what it would like to be- come. Or while bagging the sexiest of all of the chanterelles, I consider them at their finest hour, all dressed up in demi glace. And
with the same level of passion and angst I think about my diners and what it is I desire their experience to be. Before it happens, I imagine the emo- tion and, if all goes accordingly, the joy of each morsel— each well planned bite.

It goes without saying that one of favorite things about cooking is the crea- tivity. I love everything about it: the thoughtfulness and consideration, the inspiration, the ingredients and the smell of the menu coming together. But one aspect of this process that sometimes moves me to emotion is the chal- lenge to be better than the last dish.

Long before this became my thing or a career, I'd subscribed to the belief that your presentation should be the voice when there are no words. There’s such magnificence and care that’s shared when you’ve taken a specific amount of effort to pull something together. Whether it’s an extra arch of a brow, matching lingerie for the significant other, the perfect shade of red lipstick or a heel just high enough that he notices your sexy but still feels empowered to guide. For me, this attention to detail is found in the flavor and presentation of food: A grand symphony of piquancy placed with the deft hand of an art- ist. I would hope, that for whomever encounters my food or dines with me at a dinner party, you get the undeniable sense that this attention to detail means, in all of it’s simplicity, I care deeply about your ex- perience: and thus, about you.

It is there that I find the best me. In that place of thinking in fast forward about being better than the last time and always putting the client, the guest, my family and friends first, I find the best part of myself being claimed and shared. In that place of forward thinking, beyond what we are right now, I believe that we can all put forth our best selves. Because when all is said and done, what’s there on the plate, on that day, is the best that I’ve got!

What the EFF is This?!!!!

Ever wonder why chefs have a universal reputation for being intense and obnoxious..... ahem...professionals? Well, one could attribute it to arrogance, as some of the more popular food shows have pulled back the curtain on a "hidden" sector of artists who spend countless hours and dollars perfecting their craft. You might also attribute it to the industry itself, as it has become a saturated market of great talent and wannabes alike and thus is extremely competitive and equally as stressful.
But for the sake of argument and perhaps having a slight bias on the topic, my take on it is a slight different. We've perhaps developed an aptitude to yell, curse like sailors and on occasion throw a pan or two across a crowded kitchen because, well....we care.
Wait! Hear me out. It's true. Not only do we care about being/staying relevant, or the adrenal rush associated with the competitive nature of this saturated industry... But moreover, we care about the product we put out and the people that eat it. A great chef will painstakingly seek the finest purveyors for produce and protein. We carefully design recipes with consideration of seasonal fare and of course, the consumer. Hours on end are spent on menu design for the greatest in flavor and wine pairings. Suffice it to say,....it's serious business for us.
So when my list requested 1 quart of whipping cream and organic chicken stock (I'd just run out of the good stuff) and he returned with a red can of whipped (?) and jar of bullion cubes, well yes,...my question, inexplicably, was ..."What the Eff is This?!!!".
Here's the thing. Short cuts are no friend to a great chef. And what I want you, the reader, to embrace, is that a short cut is neither a friend to you.
Indeed, the food industry has sold us on a microwavable lifestyle fixed on instant gratification. Fully cooked and ready in five minutes have become a part of the American lexicon. And while I understand whole heartedly the plight of the single mom or bachelor, my ultimate intent is that you eat well. Indeed, I'll share secrets of quick preparation and one pot wonders. Or even ways to prep for an entire weeks worth of menu. But some things!....some things deserve that extra attention to detail annnnd,...probably should never be compromised!

For example:
Making chicken stock is always my first choice. It's super easy and you can make a huge batch and freeze it. In most places, your local market will give or sell you chicken, beef or veal bones (see recipe below). Not only are you getting the maximum flavor by cooking down the bones but you also get to season and flavor accordingly with each use. Listen.....the first ingredient in bullion...is SALT!
It's then followed up by a rambling list of ingredients. Some unrecognizable. Chicken stock, my friend, has very simple ingredients: bones, carrot, onion, celery fresh herbs and water. Do yourself a favor: make your own stock...or buy it. But avoid bullion cubes.

And about that air filled whipped stuff in the red can: Fresh whipped cream is so easy to make. It consists of three ingredients to which you have creative autonomy to add on and improvise - whipping cream, sugar and effort. You can infuse lemon or other extracts, fresh vanilla bean and flavoredliquors for added panache.
Can anyone tell me what's in that red can anyway?!

The truth is that many short cuts are just not worth it. And frankly, they keep you from shining! Your guests, significant other or family would be thoroughly impressed by a grand mariner flavored whipped cream atop that famous pound cake or pie of yours.

Here are a few other things that are worth going au natural:

Lemons vs. Lemon Juice:
Taste a natural lemon. Now suck down a swig of that other stuff. No comparison! Lemons have so many great uses. Add a squeeze to practically any dish and watch what happens. Fresh lemon is great for sauces, dressings, fresh lemonade, marinades and much more.

Fresh herbs vs. Dried:
While some dried herbs are great to have around (oregano/basil), there's nothing like the real deal. To cut cost, as they tend to be ridiculously expensive in the super markets, purchase from your local farmers market. I get 3 times as much for 1/2 the price.

Garlic vs. Garlic Powder:
Simple. Garlic is garlic! There's no substituting it. Garlic powder is used, in my professional experience, to merely enhance the flavor of the real deal. Garlic also works wonders for a winter cold, as it is a natural antibiotic. Steep it in water. Add lemon (real lemon) and a touch of honey. Drink it like tea ( I even eat the cloves). Just don't breath on anyone. Bet you can't cure a cold with garlic powder and bottled lemon juice.

Roué vs. Slurry:
Perhaps words you're unfamiliar with but the technique, I'm sure you've practiced (as was the case for me prior to culinary teachings). A traditional roué begins with 1 part fat (butter, oil, duck fat, bacon fat etc.) to 1 part flour. This combo is used as a base for gumbo, to thicken stews (étouffée, chicken/beef stew), pot pies, soups, gravies or even Mac & Cheese. It's cooked together until a nutty flavor is developed. This increases the taste of the dish in question. Conversely, a slurry (cold water & flour) can hastily be added to the same dishes to thicken. The difference is a pasty taste to the end product that often is masked with extra salt and seasoning. Go with the former.

Recipe: Chicken Stock
2 part onion + 1 part celery + 1 part carrot
Chicken bones
1/2 Garlic bulb
Pepper corns
Bay leaf
Parsley
Thyme
2 gallons of water

In a large stock pot, lightly sauté vegetables. Add bones. Toast lightly to extract flavor. Add herbs and water. Bring to a boil until bubbles are visible. Then bring to a simmer.
Cook for 8 - 12 hours and skim off any white scum throughout. Add water as needed.
Strain with a fine mesh strainer. Cool in an ice bath in the sink. Store in freezer for up to 3 months. Refrigerates for 2-3 days.

-EAT WELL

The New Bartender

Mix.o.logy: the art or skill of preparing mixed drinks.

At first glance, the term may appear as but a synonym for bartender. However upon closer inspection one should acknowledge the operative words here as defined by free dictionary: art and skill
A visit to any pub, bar or restaurant spear headed by one of Los Angeles' top or celebrity chefs and you'll quickly see what differentiates a bartender from well,...a mixologist.

It's not enough to arm yourself with recipes from long ago. Those ancient cocktails that your grandfathers father drank. No. Today, one must have an artistic ease, a deft hand and a palate as refined as the executive chef himself. These artists are creating concoctions that infuse fresh herbs, spices, peppers and even cured meat.

This new wave of artistry is quite the temptation. The recipes read like a tantalizing meal. And the ingredients are as complex as those found in the entree: chipotle pepper, beef bouillon, Serrano infused liqueurs, smoked salts, fresh ginger, agave nectar, egg froth, crispy prosciutto, and cilantro. I've even seen a bloody mary with an entire burger skewered atop it. Umm,...thanks. But no thanks.

The bottom line....is really about the bottom line. Top restaaurants can not rightfully compete with other establishments' happy hours by selling the same cocktails for excessive prices. So they got creative in order to "justifiably" charge $14.00 for one cocktail.
So let's do the math. The average consumer that will indulge in a cocktail with dinner will partake in a minimum of 2. Multiply that to include a dinner party of but 2 and drinks alone are a gulping $56.00!

True there's an artistry to this. But just as I recommend that you experiment in the kitchen with cuisine, why not here as well. How cool to have a signature cocktail for your next holiday party. Make it as exciting as cured meats and chipotle spice or as elegant as orange and cilantro added to a mimosa.
Begin with your choice of alcohol: tequila, vodka, mezcal, rum etc.
Then lay out the accoutrement. Start with whatever you have handy: chili peppers, herbs, juices, Tabasco, Soy, coconut water, cucumber, peaches, cumin, curry, etc.

Be adventurous and grab a few things from the market: rosemary, passion fruit, watermelon, sugar cane, etc.
Then muddle around and see what works best! Id recommend that you:
1. Start with the base and leave out the alcohol. Once you've invented your mouth watering recipe, then add the spirits.
2. Sometimes this is not possible, depending on the concoction. That being the case, work in very small "tasting" portions.

Of course all of your guests will be begging for the recipe. Type it up, roll it scroll style and secure with ribbon. Send your guests away with a gift that keeps on giving.

Here are a few pairings to get you started.
*not to be mistaken as recipes

WHAT GOES WELL WITH:

Watermelon: basil, cilantro, chili powder, mint, Tequila

Cumin: apples, cardamom, cayenne

Chipotle: cilantro, lime, cured jerky, lemon juice, smoked paprika, Mezcal or Tequila

Pears: cardamom, butterscotch, fennel, ginger, honey, rosemary, crispy prosciutto, orange zest, Rum, Brandy, Bourbon

Passion Fruit: cilantro, egg whites, vanilla, mango, ginger, lemon, lime, Dark Rum, Cointreau, Tequilla

Oranges: cloves, thyme, rosemary, saffron, star anise, ginger, honey, basil, cilantro, cumin, apricots, lemon grass or zest, cinnamon, Brandy, Kirsch, Armagnac, Rum, orange liqueurs
*avoid all night mixing by making pitchers of your signature cocktail. If herb muddling is involved, save it for service. Ice and shake when serving.

Now grab your shaker, muddler and be armed with imagination. And keep us posted on your award winning concoctions!

-Relax. Dine. Indulge

I Cook With Wine...

"...And sometimes I put it in my food."
Perhaps the originator of this quote too believed that "over a bottle of wine, many a friend is found."

But aside from a casual glass as you pull together a stellar meal, there are plenty of great reasons to pour a little into those pots of yours.
For one, wine is an excellent way to increase the flavor while decreasing the fat! Instead of your regular amounts of oil or butter, decrease and add wine to sauté veggies or fish. This is also applicable to simmering and in fact, some baking! Substitute the 3/4 cup of oil with 3/4 cup of dessert wine to maintain the moisture, heighten the flavor and lessen the fat content. Now I'll drink to that!

Wine is also great to use as a marinade vs the oil we often use. And because of its acidic properties, it acts as a tenderizer as well.

One of my favorites: a red wine gastrique.
After searing lamb chops and sending them to the oven to finish, deglaze the pan with a cup of red wine. Add crushed peppercorns and chopped shallots (optional). Then add a few teaspoons of sugar. Cook down until it coats and clings to the back of your spoon. Strain the peppercorn and shallots. And if you must -tsk- finish with a pat of butter for added richness. Drizzle over chops, duck or salmon.
This works with white wine as well for fish and poultry. For an impressive pork tenderloin, throw in chopped apple to amp up your wine gastrique!

For a simple dessert, poach peeled pears in a combination of white wine, water and sugar. Top with a balsamic raspberry reduction (raspberries, 2 cups of balsamic vinegar reduced to half).

Now, the rule of thumb is that if you won't drink it then don't cook with it. Well while I won't attempt to sell you on serving it at your next dinner party, a great go to are Charles Shaw Wines (affectionately known as "two buck chuck" for it's low cost of $1.99).
Side Note: It's actually a decent bottle of drinking wine, for the price. And thus it's continued popularity.

And finally!...the ever so popular question: Does the alcohol content evaporate when cooking with wine or other spirits? The short answer: No, not completely.
However, the longer it's cooked, the more the alcohol will evaporate (i.e. poached pear). Conversely, a flambé, using rum, will burn off roughly 25% of the alcohol content. But still, divide that by portions and I promise you won't get inebriated eating bananas foster.

BUT! If you have concerns of addiction relapse, are pregnant or nursing, you should avoid and ignore this post and inquire about alcohol content when dining out.

Bur for the rest of you that might agree that there are many a great reason to cook with wine,...I raise my glass to you. Cheers!

-EAT WELL

A Win - Win!

Ok, this one is a slam dunk! Pair the thing that women fantasize about most with the thing that men fantasize about most, for some mid-morning fun. No, not that! I'm talking about romance and a mean sandwich! Many a comedian have joked of a mans love of a great sandwich. The obvious implication is that his needs are simple and far less complex than the romanticized considerations of of hers. But fear not. The solution is a simple fix.

There's something significantly romantic and sexy about a weekend brunch. For women it reads, he will forgo an afternoon of channel surfing or delay tinkering under the hood of a car to lock hand and eye with you over...well...an egg. And what better way to express our appreciation than with the quintessential man-meal: a most amazing and hearty brunch sandwich. Pair it with a mimosa or a pitcher of bloody Mary's, and the volume of mid-morning fun just went up a few decibels.
First thing: make it a grown-up gourmet sandwich. Use French or sour dough bread. Slice it, add olive oil to each side, season with salt and griddle. For the fixings, try pancheta, prosciutto or even fried pork belly atop softly fried eggs. For lighter fair, go with smoked turkey, smoked salmon or chicken sausage.
Triple creamed Brie, provolone, Swiss, Havarti or manchego will heighten the flavor.
Here are some other interesting add-ons:
Grilled or red onions
Scallions
Fresh fig
Preserves
Bacon
Truffles
Avocado
Sliced green apple
tomato
Portabello mushroom
Red, yellow and green peppers

You can even try an open face lobster sandwich with poached egg and béchamel sauce. Delicious!

Round out the meal with a side if fresh fruit and breakfast potatoes.

Here's my favorite mimosa recipe:

~Grand Mimosa~
2 oz Orange juice - per glass
Top off with Champagne or Proseco
Splash of Grand Marnier


-EAT WELL