Recipes

From Chef and New York Godfather: 

http://www.foodmafia.com/mafiosi/1480

This is not the usual crudo...it's more like ceviche, but I like doing it this way.

• 1/2 lb super fresh bay scallops
• Juice of one Meyer Lemon (strained)
• Juice of two Clementines (strained)
• 1/2 of a Thai Green Chile-sliced very thin (use more if you like spicy)
• 1 tbsp soy sauce
• 1/4 cup good quality extra virgin olive oil
• 1 tbsp finely chopped chives
• 1 doz ripe yellow grape tomatoes (sliced in half)
• Salt to taste

Combine and gently stir together all of the above ingredients and let sit in fridge for about an hour. Stir every ten minutes. Adjust seasoning right before serving. Serve immediately. This recipe is also delicious with large scallops, thinly sliced.

See attached photo for serving suggestion.

From Chef and New York Godfather: 

http://www.foodmafia.com/mafiosi/1480

Preheat oven to 425 degrees.

• 16 oz carrots and parsnips (I used mutli color carrots for presentation)
• 1 tbsp Caraway seeds
• 1 tbsp Coriander seeds
• 1 tbsp Cumin seeds
• Arugula (use enough for four servings, use your judgement)
• 2-3 cloves of garlic (mashed or put through a press)
• Salt and Pepper to taste
• Extra Virgin Olive Oil to coat veggies (use liberally)

Combine all spices and garlic in a mill or mash in a mortar and pestle; add oil to make a thin paste. Peel carrots and parsnips. Massage spices, oil and garlic mixture into veggies. Salt and pepper generously to taste and roast on 425 degrees until the veggies are soft and slightly caramelized. Remove and let cool to room temperature.

You can easily adjust all ingredients to make more, or use more spices and garlic to adjust the flavor.

Chef Susan Irby the Bikini Chef is host of the well-loved Bikini Lifestyles on 790 KABC in Los Angeles but actually spans the globe with listeners in Italy, France,  Germany, Australia, Canada… countries worldwide.  This 7-time author helps people obtain their healthy bikini goals by focusing on lifestyle change rather than a short term diet.  Books include Substitute Yourself Skinny, Cut the calories, keep the flavor with over 175 recipes and simple substitutions, Boost Your Metabolism, fire up your metabolism for a healthy bikini YOU, and her $7 a Meal series with Quick & Easy Meals, Healthy Meals, and Pressure Cooker Meals.

Ingredients

• 2 parts Hendrick's Gin
• 1 part Cucumber Juice
• 1 part Fresh Lime Juice
• 1 part Mild Jalapeno Syrup
• 2 parts Soda
• Garnish: (Kosher) Salted Cucumber Spear

To Make Cucumber Juice:
Pass whole, unpeeled English cucumbers through a juice extractor.

To Make Jalapeno Syrup:
Muddle 8 cored and chopped jalapenos into 2 cups raw sugar until a thick paste is formed. Add 2 cups water, heat and stir until sugar dissolves. Reduce until 1.5 cups remains. (Add seeds, to taste, to adjust spiciness.) Strain off all solids and chill.

To Make La Luna:
Combine first 4 ingredients in a tall glass. Add ice and then top with Soda. Stir gently to incorporate. Garnish with a salted cucumber spear (seeds removed).

With Roasted Anaheim Chiles, Lime Cilantro Mayonnaise, Smoked Bacon, and Monterey Pepper Jack Cheese

Mark Pyne, Kent, Washington

Ingredients

Colavita Extra Virgin Olive oil, for brushing

Instructions

Heat a gas grill to medium-high.

To prepare the chiles, brush the grill rack with olive oil and place the chiles directly on the rack. Cover and grill, turning occasionally, until the skins are blackened, 10 to 15 minutes. Place the chiles in a large plastic bag, close, and cool to room temperature. Remove the chiles and discard the burnt skins and seeds. Place the chiles in a bowl and squeeze the lime all over them. Set aside.

To cook the bacon, heat a large cast-iron skillet on the grill. Cook the bacon until crisp, 5 to 7 minutes per side. Remove the bacon and drain on paper towels. Cover with aluminum foil and keep warm.

To make the mayonnaise, combine the mayonnaise, heavy cream, sour cream, lime juice and zest, pepper sauce, honey, salt, and pepper in a medium bowl and whisk until smooth. Gently stir in the cilantro. Cover and refrigerate until assembling the burgers.

To prepare the patties, combine all of the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, gently mix together using a large spoon. Form into 6 equal patties with a thumb dimple in the center of each patty and refrigerate until ready to grill.

Brush the grill rack with olive oil. Place the patties on the rack, cover, and cook for 5 minutes. Turn the patties, cover, and continue cooking for another 5 minutes. During the last 2 to 3 minutes of cooking, place a roasted chile and then a slice of cheese on top of each patty. During the same time, brush the buns with olive oil and place them, cut side down, on the outer edges of the rack and toast lightly to golden brown.

To assemble the burgers, slather the toasted side of the bun bottoms with some of the mayonnaise. Place the patties on each bottom bun. Top each patty with 2 bacon slices, 3 avocado slices, and a large dollop of the mayonnaise. Add the toasted bun tops, spear with wooden skewers, and serve immediately.

Makes 6 burgers

Suggested Wine Pairing: Merlot

Latino Pork Burgers PDF

The drink that will help you watch the entire game!

Chef Susan Irby the Bikini Chef is host of the well-loved Bikini Lifestyles on 790 KABC in Los Angeles but actually spans the globe with listeners in Italy, France,  Germany, Australia, Canada… countries worldwide.  This 7-time author helps people obtain their healthy bikini goals by focusing on lifestyle change rather than a short term diet.  Books include Substitute Yourself Skinny, Cut the calories, keep the flavor with over 175 recipes and simple substitutions, Boost Your Metabolism, fire up your metabolism for a healthy bikini YOU, and her $7 a Meal series with Quick & Easy Meals, Healthy Meals, and Pressure Cooker Meals.

Recipe courtesy of:http://newyork.foodmafia.com/mafiosi/betweenfriend

I made friends with a bartender in the hotel we were staying at in Santiago, the capital of Chile. He taught me how to make a Pisco Sour, the most popular cocktail in Chile and here is the recipe he gave me.

Pisco Sour

2-1 ratio (so you can make more or less)

• 1 cup of Capel Pisco (a unique Chilean brandy distilled from grapes and aged in wine barrels for several months)
• 1/2 cup of powdered sugar or more if you want it sweeter (you can also use simple syrup)
• 1/2 cup lime juice (or lemon juice)
• 1 egg white (creates a foam when the mixture is shaken)
• handful of ice (maybe a cup or so)
• Angostura bitters- a drop or so (he did not use the bitters but some people like it)

Put all ingredients into a martini shaker and shake vigorously for a minute or so. Pour into champagne glasses. Should serve four or five. You will know if you shook it long enough if the egg white created a lovely foam at the top of glass. Enjoy!

Perfect for the fall season!

Chef Susan Irby the Bikini Chef is host of the well-loved Bikini Lifestyles on 790 KABC in Los Angeles but actually spans the globe with listeners in Italy, France,  Germany, Australia, Canada… countries worldwide.  This 7-time author helps people obtain their healthy bikini goals by focusing on lifestyle change rather than a short term diet.  Books include Substitute Yourself Skinny, Cut the calories, keep the flavor with over 175 recipes and simple substitutions, Boost Your Metabolism, fire up your metabolism for a healthy bikini YOU, and her $7 a Meal series with Quick & Easy Meals, Healthy Meals, and Pressure Cooker Meals.

Jennifer Beckman, Falls Church, Virginia

Ingredients

Directions

To make the cheese spread, shred the Cheddar on a box grater. Combine the cheese, corn, basil, and mayonnaise in a medium bowl and stir to blend. Set aside until ready to serve.

Heat a gas grill to high.

To make the frickles, heat a large cast-iron skillet on the grill for at least 5 minutes. Carefully add the oil to the hot pan and heat to 350 degrees F. While the pan is heating, lay out the pickle slices in a single layer on a kitchen towel. Blot with a second kitchen towel. Arrange 3 small bowls into a breading station: place the flour in the first, beat the eggs and milk together in the second, and mix the cornmeal and panko in the third. Season the contents of each bowl with 1/4 teaspoon of the salt and mix to combine. Bread the dried-off pickle slices by turning in the flour, then dipping in the egg mixture, and finally coating with the panko-cornmeal mixture. Fry the breaded pickles in batches, turning once, until golden brown and crisp, about 90 seconds per side. Drain on a rack set over a paper-towel-lined sheet pan.

Reduce the heat to medium-high.

To make the patties, combine all of the ingredients in a bowl and mix gently. Divide into 6 equal portions and form into 3/4-inch-thick patties to fit the rolls.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 3 minutes per side for medium-rare. After turning the patties, arrange the rolls, cut side down, around the edges of the grill to toast.

To assemble the burgers, place a patty on each of the roll bottoms. Top each patty with 2 crisscrossed frickles, a tomato slice, and a lettuce leaf. Spread the top half of each roll with a scant 1/4 cup of the cheese mixture and close the burgers.

Enjoy on the screen porch, listening to the soothing sounds of a summer evening, accompanied by a crisp, cold glass of Sutter Home Sauvignon Blanc.

Makes 6 burgers

Suggested Wine Pairing: Sauvignon Blanc 

Screen Porch Burgers PDF

Chef Susan Irby the Bikini Chef is host of the well-loved Bikini Lifestyles on 790 KABC in Los Angeles but actually spans the globe with listeners in Italy, France,  Germany, Australia, Canada… countries worldwide.  This 7-time author helps people obtain their healthy bikini goals by focusing on lifestyle change rather than a short term diet.  Books include Substitute Yourself Skinny, Cut the calories, keep the flavor with over 175 recipes and simple substitutions, Boost Your Metabolism, fire up your metabolism for a healthy bikini YOU, and her $7 a Meal series with Quick & Easy Meals, Healthy Meals, and Pressure Cooker Meals.

Chef Susan Irby the Bikini Chef is host of the well-loved Bikini Lifestyles on 790 KABC in Los Angeles but actually spans the globe with listeners in Italy, France,  Germany, Australia, Canada… countries worldwide.  This 7-time author helps people obtain their healthy bikini goals by focusing on lifestyle change rather than a short term diet.  Books include Substitute Yourself Skinny, Cut the calories, keep the flavor with over 175 recipes and simple substitutions, Boost Your Metabolism, fire up your metabolism for a healthy bikini YOU, and her $7 a Meal series with Quick & Easy Meals, Healthy Meals, and Pressure Cooker Meals.

The Bloody Mary is called the "Wobble Stopper" at The Fifty/50.

• Reyka Small Batch Vodka
• our housemade Bloody Mary mix
• hint of porter

It's garnished with house-smoked bacon and a salty black bean and corn rim.