Me: omg so the other night, after the shoot, I went to mcdonalds cause i was craving soft serve ice cream with fries…
Holly: lolol
Me: btw you can get it without the cone and it’s like triple the serving
Holly: you can!?? like, just in a cup
Me: but by the time i was almost home, all the fries were gone (mind you this is like 3 minutes in) so i had to stop by carls jr to order more fries
Me: yea it’s in a plastic to go cup the size of a tall cup from sbucks
Holly: LMAOOOOOOOO shut the fuck up. that sounds like the most pothead thing to do ever.
Holly: did you just get fries or did you get more than fries?
Me: i got fries and fucking fried zucchini and those mini burritos with guac LMFAO

02/25/2010
Debit Card Transaction
MCDONALD’S F2902 Q17 S 02/23MCDONALD’
$4.99

02/25/2010
Debit Card Transaction
CARL’S JR #7615 Q26 S 02/23CARL’S JR
$7.32

Holly: LOLOLOOLOL
Me: WINNER
Holly: omg i wish it had a time stamp
Me: i told mark too like, omg i got us fries and ice cream! he was so excited i could not come home without fries
Holly: LOLOL!!

I wanted to find a really light and refreshing pasta dish. Something that’s healthy by using low fat ingredients. Shrimp is definitely a good option for a healthier protein and basil really freshens a dish up.

This shrimp and basil angel hair pasta is perfect for just that. Light, refreshing and healthy!

Ingredients:
Olive oil
Shrimp (almost two pounds worth)
Fresh tomatoes (about 5 small)
2 cans diced tomatoes (italian style)
1 medium chopped onion
Garlic, chopped
Basil
Parsley
Angel hair pasta
Hot pepper flakes (optional)
Salt and pepper

** Serving is for about 5 people

So the first thing you want to do is prep your ingredients because once you get going, there’s no real stopping. This includes peeling/rinsing your shrimp (and deveining if you want), chopping your garlic, onions, basil, parsley and slicing your tomatoes. Don’t forget to cook your pasta as well. I don’t usually time my pasta so I can’t provide an estimate. I usually just try it to see if it’s ready.

After everything is prepped, heat some olive oil in your pan and cook your garlic and shrimp (set aside some garlic for later). Don’t worry about perfectly cooking your shrimp. Just let it turn color and once that’s done, take it off the heat and set aside. If you don’t think it’s fully cooked, don’t worry about it. It will have time to cook later as well. Oh!, and optionally add in your hot pepper flakes with your garlic.

Shrimp aside, add in a little more olive oil to your pan and roast your tomatoes and onion. Pan fry them till they shrivel up and flatten. Once that’s done, add in your parsley, basil and 1.5 cans of your diced italian tomatoes. I only used 1.5 cans because of the fresh tomatoes I like to use. Let that cook till you have a nice hearty sauce. This would also be a good place to season with salt and pepper. Also, don’t forget about your pasta. Drain when done.

Now that your sauce looks great add in your pasta and shrimp. Also add in the garlic you set aside earlier. This will add a really fresh taste to your pasta… much like it does in bruschetta. Salt and pepper to taste.

And that’s it. A nice, refreshing, hearty, and healthy pasta for 5. Bon Appétit!

I was the crazy guy today, walkin’ around Seafood City taking pictures of produce while Mark shopped for a few groceries.

Clarione was in town and we did a small, intimate, impromptu – but super delicious- dinner with him, Holly, Mark and our new roomie Stacy. The plan was to take a sophisticated menu you’d see at a restaurant and bring it home and enjoy cooking with these different flavors adding a twist of asian-infused ingredients to each plate. The menu as planned consisted of:

• Butter lemon scallops on a bed of japanese cucumbers marinated with rice wine vinegar
• Wasabi infused crab cakes
• Seared ahi tuna salad with cranberry gorgonzola dressing
• Vodka spritzers

Let’s start with the scallops. This was my first time cooking with scallops so I was a bit terrified to serve them without trying it first, so I cooked one scallop earlier in the day and it came out great! All you need for this appetizer is:

Butter Lemon Scallops w/ Japanese Cucumbers

Scallops (two per person)
Butter (enough to use to substitute cooking oil)
Lemon
Salt/Pepper
Rice wine vinegar
Japanese cucumber (can also use regular cucumbers)

Before you do anything, you’ll want to ready your cucumbers so they can marinate awhile in the fridge (at least 30 minutes). You can use a potato peeler to get some really thin strips of cucumber. Be sure to peel of the layer of green. Place your strips into a bowl and add rice wine vinegar and pepper (I add some hot pepper flakes to give it a little kick).

Once that’s done, all you’re really need to do is cook your scallop! Add some butter and lemon juice into a pan (not too much so the scallop can brown) and once it’s hot, really hot, put in your scallops. Don’t put them too close together so you have some room and time to work with the scallops. Once the bottom of the scallop has a nice brown on it (a minute or so) flip them over and baste them with some of the lemon butter that’s already in the pan.

Let that side cook about the same time. I read that it’s best to cook scallops on a non teflon pan so it can get scorching hot. We only have teflon so maybe we lucked out because it cooked really well. Once the scallops are done, place them on the bed of cucumbers and let sit for a bit before serving. Not too long or they’ll be cold. I didn’t salt these scallops because you’ll get a lot of acid from the rice wine marinated cucumbers.

Next up is the crab cakes:

Wasabi Infused Crab Cakes

Crab (real, not imitation)
Mayo (light please)
Wasabi mayo (optional mixed in or as a part of your sauce)
Mustard
Worcestershire sauce
Garlic powder
Bread crumbs (or crushed crackers)
Green onions (thinly sliced)
1 Egg
Tartar sauce (or any dipping sauce you like)
Bacon (totally optional)
Flour for coating

All you need to do is mix in your crab, mayo, mustard, worcestershire sauce, garlic powder, bread crumbs, green onions, bacon and egg into a mixture that looks good to your liking. I’d start light on the mayo. You want the crab to be the main ingredient and not the mayo.

Next you’ll want to flour them up in a mini pancake-like form. You can add some of the bread crumbs into the flour to give it more volume.

Once you’ve got your crab cakes all ready to go, place them in a pan of hot oil, enough to coat the crab cake all the way to the middle of the cake so that the center cooks. Once golden brown, flip them over and cook for the same amount of time. Serve hot with tartar sauce, wasabi mayo or your choice of dipping sauce!

The last dish to prepare since it’s the fastest is the Seared Ahi Tuna:

Seared Ahi Tuna Salad

Tuna (sashimi grade)
Spices (sesame seeds, all spice, salt, pepper)
Mixed greens
Cranberry gorgonzola dressing (Trader Joes sells this)

This is pretty basic. Put all your spices in a bowl and cover your tuna with the spices.

Pan fry on high heat with a splash of oil until the edges are cooked. Cut into thin slices and serve on a bed of mixed greens with a dressing you think would go well with searched tuna. In this case, the cranberry gorgonzola dressing was perfect and light enough to not overpower the tuna.

And there you have it. A modern, elegant, asian-inspired, seafood meal perfect for dinner parties where you take the restaurant setting and bring it into your home. And what’s a deliciously modern looking dinner without the cocktail? An easy vodka spritzer to cleanse your pallet…

Bon A’ Petite!!

There’s nothing like a nice hearty soup for winter. This potato leek soup recipe will warm your soul with a thick, delicious, soupy mouthful of goodness. Are you salivating yet? lol…

Ingredients:
butter, how much? Enough to pan fry your onions and leeks
5 leeks, sliced thin
10-12 small/medium russet potatoes
1 medium/large chopped onion
Chicken broth (enough to cover potatoes – I used 4 cans for this recipe)
1.5 cups heavy cream
salt & pepper to taste
Bacon (optional)

** This is enough for 6-15 people depending on serving. In this case, we’re serving a potluck w/ smaller portions

The first thing you want to do, if you’re like me, is pour yourself a glass of wine and enjoy the kitchen. I love looking at all the colors of the ingredients, setting up and organizing everything. You don’t want to be scrambling around looking for a spatula or strainer amidst a bubble and boil.

Once you’re ready to rock and roll, or in this case, chop and dice, grab your leeks and slice them thin. I usually cut up my leeks first and then soak them in water to clean. There’s dirt between the leeks so it’s easier to get rid of when it’s soaking in water. You’ll also want to trim off the root end which is about 1/4 inch of the white bottom. I also don’t use the end of the dark green leek because it’s rather tough. While the leaks are soaking in water, go ahead and give your onion a quick dice as well.

Once you’ve got you leeks and onions ready to go, bring them to a nice sauté with butter. Cook them enough to where you’re comfortable eating the onions. They should slightly brown.

While your leeks and onions are sautéing, give your potatoes a quick scrub and slice. I leave the skin on because I like the texture. Just make sure to rinse them well.

When you’re leeks and onions look cooked, go ahead and add in your thinly sliced potatoes. It’s important to thinly slice them so they cook faster and are a lot easier to mash. Also add in your chicken broth. Enough to just barely cover the potatoes. It’s better to under estimate the broth as you can always add later if your soup is too thick.

Heat to boil and simmer for about 10-15 minutes or until your potatoes are cooked. While you’re waiting, enjoy your kitchen! Fill your vase with the flowers you bought while shopping for groceries. Adding color to your kitchen really does make it a happier experience

Aren't they nice?

Now that your potatoes are cooked, mash and purée them with either a potato masher, or in this case, a hand blender. Mash and purée to your liking. I like my soup puréed pretty well, but I also don’t mind a few chunks here and there.

You should instantly start to see the heartiness of your soup. If it’s too thick, this would be a good place to add a little more chicken broth. If it looks perfect, go ahead and add in your heavy cream.

Salt and pepper you’re leek soup to taste and it should be ready to go in a minute or so! Next step is optional, or for me, essential. Bacon! I’ve tried adding the bacon in the soup as well as topping the leek soup with some bits and pieces. I find topping allows you to really taste the bacon, while adding it in the soup gives off a more subtle bacon taste. Some crazy people don’t like bacon so safer to add after.

A tip with the bacon topping. Just buy the pre cooked bacon. The kind where you can microwave it and it’s ready to go in seconds. This is perfect since bacon isn’t the star of the dish. That way, you don’t have to deal with the mess of cooking bacon in a pan.

Enjoy!!!

All at f/1.7. Oh and Bamboo Hut is also good Great sushi in San Diego. Check my Yelp review here.

Mark’s 29th Birthday Party + new kitchen renovations = picture story time:

So there wasn’t a real theme to the party other than the fact that we didn’t want to use plates. So Holly, myself, Mark, Jasmine and Clarione designed a “grab and go, or stay” menu.

Read More…

Category: Japanese
Neighborhood: Hillcrest (gayville)
Rating: 4.5 out of 5
3739 6th Ave
San Diego, CA 92103
(619) 692-4189
Mon-Sun. 6:00 p.m. – 1:00 a.m.

So Mark, Holly and myself went to check out happy hour here yesterday from 6pm-7pm and was not disappointed. Because it was happy hour, we (they) ordered some really crazy shit. The theme of this place is kinda like small À la carte type appetizers on barbecue sticks. Some things you order to share and for your favorites, you make sure to order one for yourself Price ranges from 2-7 dollars per dish with about each dish serving a tasting to 4 people.

First up was chicken skin. Haha, yea… Read More…

Going to start recapping every weekend of mine just for remembrance purposes…

First… Cargo’s day at the beach. La Jolla Shores San Diego:

Tried to make her pose on the ledge… the wind took her ear lol:

Sun bathing on the grass before heading home:

Read More…

We made Pad Thai Saturday night. It came out 90% right. Not bad for our first time. Spicy 7:

Accompanied by Shrimp Tom Kah. So delicious:

Started some origami for our tree:

Not quite done, but coming out well. Need some cherry blossoms for the tree branches:

Resurrected my Giant Halfway bike. Will be taking this bad boy out more often:

Went for a late afternoon bike ride in Little Italy/Downtown. Needed some me time:

Good weekend – minus work and bitch fits. But I’m focusing on the good. So there is the good.

Over the weekend, I saw that bitch on Barefoot Contessa make a deliciously simple lookin’ chicken salad sandwich. Seriously, she made it look scrumptious. So tonight, I wanted to do a chicken salad sandwich because it looked that good.

Mark suggested doing a twist to it. “What if we add curry?”

First thought was, “NO! Barefoot didn’t do it with curry so I don’t want to!”

A few seconds after my mini bitch fit, I thought “damn… that’s a delicious ass idea.” I know right? It was so easy. The longest part to this recipe is boiling the chicken in seasoned water. You know, salt, pepper, oregano, some basil and a couple chicken bouillon cubes. That Barefoot Contessa lady baked her chicken, but since we’re doing a curry twist, we might as well do it our own way now! There’s no turnin’ back.

So after that’s done, you chop up the chicken in bite sized pieced and add in some low fat mayo, chopped celery, onions, raisins and bell peppers (yes, bell peppers is key H2… sorry) and vwala. Pop it in the fridge for about 30 minutes and you’ll have such a refreshing and delicious sandwich. Oh and we also used really good toasted garlic bread and had a pickle on stand by.

This shit was fucking good!!!

Ok, so I said it cost about 37 bucks for all these ingredients, but that’s also because I bought excess of a lot of the ingredients to use with other recipes… at any rate, I loved every single bite lol.

Ingredients include:

- Chips
- Lean Ground Sirloin
- Onions
- Jalepenos
- Tomatoes
- Light Sour Cream
- Guacamole
- Cheese Dip
- Melted cheddar cheese
- Cumin, salt, fresh ground pepper, creole and spice
- Chipotle cube

Enjoy!

If you want delicious food in a delicious neighborhood, go to Parkhouse Eatery in Hillcrest. It’s so good and their mimosas are perfect. I had the eggs benedict a few weeks ago and that shit melted in my mouth.

Mark and I went and we had a table in less than a minute. Others with parties of 4 or more had an unfortunate wait time of about 45 minutes. So if you are totally hungry and need to eat right away, this isn’t the spot. But if you go early enough, as in before your stomach starts to growl… then I highly recommend this place.

Inside the meatball we have: Breadcrumbs, 2 eggs beaten, diced pepperoncini’s (make sure to dry with cloth), parmesan cheese, onions, garlic, lean ground beef, creole seasoning and hot pepper flakes.

SO GOOD and easy. Just keep adding in breadcrumbs till the consistency isn’t too moist (but not too dry) and dice everything up so it doesn’t fall off when you pan fry. I usually use olive oil but it doesn’t matter. Basically fry them till the outside is nice and brown and the remainder will cook with your spaghetti.

I usually cook a few all the way through just to eat alone… especially when the cheese melts in your mouth with that tiny zest of pepperoncini!!!

Take a look at the final outcome:

Read More…