Beef Wellington Day

According to the King of the kitchen, Gordon Ramsay, it’s National Beef Wellington Day! Who knew! If we had known, we would have prepared more but alas we didn’t, so we have a picture from our glorious trip to Vegas from a few years back.

After spending hours watching Hell’s Kitchen, Master Chef, and any other Gordon show, we realized we needed to try his Beef Wellington. Well not his, cause we knew he wouldn’t be cooking for us personally, but you get the idea.

We booked our table at Gordon Ramsay Steak, at the Paris Hotel and Casino in Las Vegas, and from the moment we got there, we knew it was love at first sight. We were seated on the balcony looking at an abstract art light installation of Gordon Ramsay’s hands while he makes his signature Wellington.

GR Steak

Fun right? Here’s our menus!

GR SteakAnd that i-Pad in the background? Our drink menu. That Gordon is so progressive, saving trees by using i-Pads!

IMG_1473

A traditional and delicious Pimm’s Cup, we could have sucked those bad boys back, but alas we are ladies, and not big drinkers so one drink was enough. But a delicious drink. After we ordered our drinks, the meat cart came to our table.

Vegas

Terrible photo, but that right there is a tray full of meat. These are all the different cuts of meat they offer. Pretty, but that wasn’t what we came for, we came for that sexy Beef Wellington.

So we ordered two Beef Wellingtons and two of Gordon’s classic Caesar Salads.

GR Steak

Small, yet totally satisfying. And we both tried the Scotch Eggs, not bad either. Not long after finishing the salad, our beautiful, mouth watering Beef Wellington was brought out to us.

BEEFCan you hear that? That’s the sounds of angels singing, the heavens opening and the light shining down upon this beautiful plate. We have never tasted something so beautiful. Just thinking and looking at it has our mouths watering. The puff pastry was flaky, buttery, and gold brown, and the inside was so tender and moist. The steak was the most beautiful color of red, it was perfect.

GONE

Unfortunately, we wanted to save room for sticky toffee pudding, so we took our leftovers to go. And what’s even sadder, is we left them in the hotel room the day we left!

Since we tried Beef Wellington, we have been itching to make it, and we plan to, SOON, so stay tuned!

Traditional Pork Carnitas

Happy Pre Taco Thursday! Today’s recipe is not only easy, but super delicious and a definite crowd pleaser.

We made these for a family dinner and everyone loved them! Did you know that carnitas translates to “little meats” and is typically made by braising the pork in oil or traditionally lard. Obviously our recipe doesn’t involve cooking the pork in lard or oil, but cooking it in the next best thing: BEER!

Remember when you get your pork shoulder/butt don’t trim the fat! The fat helps keep it juicy and gives it SO MUCH FLAVOR.

Pork Carnitas

Traditional Pork Carnitas 

Ingredients

  • 6 pounds of pork shoulder/or butt
  • Kosher Salt
  • 3 Tablespoons of Vegetable Oil
  • 2 Bottles of Modelo or Your Favorite Beer
  • 2 Cinnamon Sticks
  • 2 Bay Leaves
  • 2 Teaspoons Chipotle Chili Powder
  • 2 Teaspoons Chili Powder
  • 1/4 Teaspoons Cumin
  • 4 to 5 Tablespoons Garlic (Minced)

Step 1: 

Preheat your oven to 350°F.

Step 2: 

Depending on the size of your meat, you may want to cut the meat into manageable size chunks. Season both sides of the pork liberally with kosher salt.

Step 3: 

In a cast iron pot/dutch oven/or pot, heat your vegetable oil. When the oil is hot, brown all sides of the pork. Remove from the pan and and blot them dry with paper towels.

Step 4: 

Pour in two cups of beer to deglaze the bottom of the pan of all the delicious brown bits. Next add the cinnamon sticks, the bay leaves, chili powders, cumin and garlic. Stir until everything is mixed together.

Step 5:  

Next, add the pork back to the pot. If needed add a little bit more beer (or water if you’re out) to cover the pork about two/thirds of the way. Place in the oven uncovered for about 3.5 hours.

Step 6: 

When the meat is ready, remove the meat to a platter and let cool. Strain the cooking liquid and return to the pot. Skim as much fat off the top as you can. Turn on the heat and bring the liquid to a boil and then lower the temperature.

Step 7: 

While the liquid is reducing, allow the meat to cool until you can handle it. Shred the meat. Return the meat to the pot with the reduce liquid and serve.

Pork Carnitas

Cookie Dough Ice Cream

Now that it’s summer here in LA, we can’t stop making ice cream! Any kind of ice cream, we’re going to try it. Today’s recipe is a crowd favorite, Cookie Dough Ice Cream.

We’ve always wondered how they made cookie dough ice cream, and one we made our Eggless Edible Cookie Dough, we knew we had to make ice cream.

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Ingredients 

Step 1: 

First, make a batch of edible cookie dough. Then, line a sheet pan with wax paper. Roll the cookie dough into bite size pieces and stick in the freezer until ready to use.

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Step 2: 

In a heavy bottom pan, mix together the cream, half and half, and sugars. Mix until the sugars have dissolved and it’s warm, but not a boil.

Step 3: 

In a medium bowl, break the eggs. Using a electric mixer beat the eggs until they become thick and creamy.

Step 4: 

Very slowly, pour the hot cream mixture into the egg mixture whisking constantly so they eggs don’t curdle. Pour the mixture back into the pan and cook until the mixture is thick and coats the back of a wooden spoon.

Step 5: 

Pour into a heat proof jar and let cool on the counter for at least an hour. Place in the fridge for a couple of hours.

Step 6: 

When the mixture is cool, pour into your ice cream maker and make according to the manufacturers instructions. During the last five minutes remove the cookie dough bites from the freezer. Add them during the final mixing stages.

Step 7: 

Transfer to a freezer safe container and place in the freezer until firm. Enjoy!

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Rosemary Butter

Like our Rosemary Salt, rosemary butter is the absolute best. It can be used with almost anything. And if rosemary’s not your thing, you can use your favorite herb, parsley, dill, tarragon, thyme, you get the picture.

We used ours with mashed potatoes, beef burgundy (can’t spell the original name, and I’m too lazy to spell check/check google, Christie is currently yelling at me for being so lazy) boeuf bourguignon, minestrone soup, basically everything we’ve made recently, this butter was used.

Rosemary Butter

Rosemary Butter

Ingredients 

  • 1 Stick Salted Butter (Room Temperature)
  • Fresh Rosemary (Finely Chopped)

Step 1:

Make sure your butter is a room temperature. Put the butter in a bowl and slightly break it down.

Step 2: 

Next, add the chopped rosemary. Mix until combined. Place in the fridge until set, or use immediately.

Rosemary Butter

Nutella Oatmeal Risotto

Old Fashioned Oatmeal never seemed so sexy! This dish is a guilty pleasure; it’s so creamy like a risotto, the trick is to keep stirring it on medium low heat.

The texture comes out almost soufflé -like. The flavor is basically a Nutella churro, if you don’t like that, you might have burned off your taste buds.  Again, you’re welcome.

Nutella Oatmeal "Risotto"

Nutella Oatmeal Risotto

Ingredients

  • 1-2 Tbs of Nutella (don’t hesitate to use more)
  • 1/2 cup of old fashioned oatmeal
  • 3/4 cup of milk
  • 1/4 cup of water
  • cinnamon
  • vanilla extract

Step 1:

Heat up milk and water in a saucepan.

Step 2:

While it’s heating, add the Nutella, cinnamon, and vanilla. Whisk it all together.

Step 3:

When liquid is boiling, add the oatmeal. Stir constantly for 5 minutes, or until it’s thickened.

Step 4:

Plate it and dust some powdered sugar on top. It’s addictive!

Nutella Oatmeal "Risotto"

Rosemary Salt

So you bought a bushel of rosemary to make a delicious meal, but what do you do with all that extra rosemary? Make rosemary salt of course! DUH!

You can feel extra fancy and use this rosemary salt for so many savory things, make a soup with it or use it as a garnish salt, either way you will love it. Don’t love rosemary, try this recipe with thyme, basil, dill or whatever floats your boat!

Rosemary Salt

Rosemary Salt 

Ingredients 

  • 1 Cup Kosher Salt
  • 3 to 4 Large Sprigs of Fresh Rosemary (use more if you want)

Step 1: 

Chop the rosemary finely.

Step 2: 

Place one cup of Kosher Salt and the chopped rosemary to a mini food processor. Pulse until combined.

Step 3: 

Use on basically everything.

Bacon-Apple Jalapeño Poppers

Today’s recipe actually comes from one of our favorite Food Network Stars, Aarti Sequoia. These Bacon-Apple Jalapeño Poppers are the absolute best.

Anything wrapped in bacon is awesome, but the combination of spicy jalapeño filled with  green apples, green onions and cream cheese all wrapped up in salty bacon is just a slam dunk!

jalapenos

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers 

Ingredients 

  • 1 8oz package cream cheese (room temperature)
  • 6 green onions (roots sliced off, fine dice)
  • 1 large Granny Smith apple (finely diced)
  • Kosher Salt
  • Fresh Ground Pepper
  • 20 large jalapeños
  • 20 strips thick cut bacon (cut into halves)

Step 1: 

Preheat your oven to 375°F. Line a sheet pan with foil, parchment or a slip mat.

Step 2: 

In a large bowl, stir the cream cheese until begins to break down. Add the apples and the green onions. At this time, stir in some fresh cracked pepper and a pinch of kosher salt.

Step 3: 

Wearing a pair of gloves (THIS IS IMPORTANT), slice the jalapeños lengthwise. Next, deseed them by either cutting out the membrane or scoop it out using a small spoon.

Step 4: 

Using a pastry bag (or our handy ziplock/pastry bag tip), pipe the filling into the hollowed out jalapeños. Then, wrap the jalapeños with the bacon pieces. Secure the bacon to the jalapeños using a toothpick.

Bacon-Apple Jalapeño Poppers

Step 5: 

Line the poppers on the prepared sheet pan. Cook the poppers for 30-40 minutes, or until the bacon is cooked and browned on the bottom.

Bacon-Apple Jalapeño Poppers

Peaches says, “BACON?! You share with me?”

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers

“You. Give. Me. Bacon.”

Bacon-Apple Jalapeño Poppers

Step 6: 

Allow to cool for at least five minutes, and then serve!!

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers

Red & Yellow Smoothie

After a night out of partying, the best way to start your Saturday is by making our Red & Yellow Smoothie. Packed full of fruit and protein, you can’t go wrong.

Also, coconut water is AWESOME. Do you know how many benefits it has?

  • It aids in weight loss.
  • Helps with blemished skin (working from the inside out!).
  • Makes hangovers more bearable by replacing lost electrolytes. 
  • Aids in digestion because it’s packed full of fiber, and can help reduce acid reflux. 
  • Coconut water is the ultimate hydration hack. It’s more powerful than any sports drink or energy drinks. “Coconut water serves as an excellent replacement medium with 294 mg of potassium and 5 mg of natural sugar per glass, unlike your favorite sports drink that only contains half of the potassium content and five times the amount of processed sugar.”
  • It can also help reduce high blood pressure. 

Red and Yellow Smoothie

Red and Yellow Smoothie

Red & Yellow Smoothie 

Ingredients 

  • 1 Cup Frozen Pineapple
  • 1 Cup Fresh Raspberries
  • 1 14oz Container of Pineapple Coconut Water
  • 1/2 Cup Frozen Peaches
  • 1/2 Cup Frozen Strawberries
  • Splash of Orange Juice
  • 3/4 Scoop Vanilla Protein Powder

Step 1: 

Put the pineapple, raspberries, peaches, strawberries, juice and water in the blender. Blend on lowest speed for one minute.

Step 2: 

Turn the blender to high, and add the protein powder. Blend for at least two minutes. Pour into cups and enjoy.

Red and Yellow Smoothie

National Donut Day

Happy National Donut Day!

Here are some pictures of our favorite donuts. The last two photos are from our trip to Portland (Voodoo Donuts) and the first one is a fake Cronut (from Kettle Glazed).

A beautiful donut that has pastry cream, croissant inside, cinnamon sugar and chocolate drizzle. If you’re in Los Angeles, check out one of our favorites, Kettle Glazed. A little hole in the wall, with awesome donuts and a super friendly staff.

Kettle Glazed

These two beauties are from Portland, Oregon from a beautiful shop called Voodoo Donut. If you haven’t heard of it, do yourself a favor and open a new tab, open youtube and search away.

This little dude is there signature donut. A perfect morsel filled with a raspberry filling and covered in chocolate glaze. SO. GOOD. VooDoo

And this, this beauty. Bacon and maple. Need we say more? A pillowy cloud of goodness covered in a maple glaze topped with perfectly cooked bacon. nutWE LOVE DONUTS! And as we write this, we are making donut holes in on honor of this special day!

Stay tuned!

Fried Pickles

Fried. Pickles. Get on the pickle train. Because it’s leaving for Flavor Town!

These pickles became an instant must at any gathering at our house. They’re crunchy, tangy, salty, and overall aca-amazing. (We just watched Pitch Perfect 2)

Fried Pickles

Fried Pickles

Fried Pickles 

Ingredients

  • 1 jar of Clausen Pickles, whole
  • 1 cup Beer
  • 3 cups flour (1-2 for batter, 1 for dredging)
  • Vegetable Oil
  • 1 cup of cornmeal
  • 1 teaspoon cayenne
  • 1 tablespoon garlic salt
  • 1 teaspoon season salt
  • 1 teaspoon onion powder
  • pepper

Step 1: Cut pickles into 1/2 inch to 3/4 inch thick coins. (We initially used pre-cut pickle chips, but they weren’t pickle-y enough for us so we just had to cut ourselves some beautiful pickle “steaks”). Place the pickle steaks on a paper towel and then another paper towel on top.

Step 2:  In a bowl, mix together one to two cups of flour and one bottle of beer of your choice. Whisk until combined. It should resemble a thin pancake batter. If the batter says it needs more beer, you should listen, it wants to make love to you, like you want it to.

Step 3: Add in the cayenne, garlic salt, season salt, onion powder and some pepper (“It don’t matter if it’s black or white”).

Step 4: Heat oil to 375°F. In a smaller bowl, mix one cup of flour and one cup of cornmeal with a few dashes of season salt.

Step 5: Once the oil is up to heat, take the pickle dredged it in some the flour/cornmeal mixture, then dip into the batter, then gently put it in to the oil and allow it to fry until it’s golden brown on one side then flip. Just make sure both sides get evenly golden brown.

Step 6: Take the beautifully fried pickle steaks out of their hot tub and place them on a plate with a paper towel, salt them immediately! Give them a few minutes to cool down and ENJOY!

Can be served with Sriracha or a Chipotle Mayo (or whatever floats your boat).

Fried Pickles