snack time!! caviar butter sando 💌
ty @blackdiamondcaviar for the best bday gift
Bread: @shewolfbakery
#caviar #easyrecipes #dinnerparty #hosting #sandwhich
Nothing says west coast summer like fresh spot prawns w/ a little olive oil, lemon zest, lemon juice, gochugaru, and flakey salt.
For the fried prawn heads, trim off the horn and longer antennae. Coat in corn starch and a few cracks of freshly ground black pepper. Fry until gold brown, 2-3 minutes per side. Serve with lemon wedges.
#easyrecipes #spotprawns #crudo #summerrecipes #hostingideas #privatechef
100% fresh caught!!🦞
Grilled Lobster w/ Lemon Garlic Herb Butter recipe below!!
Ingredients
- 8 tbsp unsalted butter, softened
- 3 tbsp parsley, finely chopped
- 5 garlic cloves, finely chopped - Finely grated zest of 1 lemon
- 1½ tsp gorchugaru
- 2 lemons, cut in half
- Kosher salt and freshly ground black pepper
- 2 live lobsters
- ¼ cup olive oil
Preparation
1. In a small bowl, combine butter, parsley, gochugaru, garlic, and lemon zest. Season to taste with salt and black pepper, set aside.
2. Using a cleaver, split the lobster in half lengthwise through its head and tail. Clean out and discard any yellow-green bits. 3. Rise and pat dry. Break off claws and crack them. Drizzle oil over cut side of loster and claws, season with salt.
Heat grill to high. Place lobster halves, flesh side down, and claws on the hottest part of grill and cook until slightly charred, 2–3 min. Place lemon halves cut side down and grill until charred. Flip the lobster halves and claws over and use a spoon to spread them with the butter mixture. Continue grilling until the lobster meat is tender, 3–5 mins.
4. Transfer to a serving dish, serve with grilled lemon halves.
#easyrecipes #lobster #dinnerideas #privatechef #outdoorkitchen
Come over!! We’re having drinks and a salmon carpaccio w/ fennel & radish salad on the roof recipe below!
Ingredients
- 6-8 oz. salmon (sashimi grade), thinly sliced
- 1 bulb fennel, thinly shaved
- 5 radishes, thinly shaved
- ½ tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp olive oil, divided
- 1 tbsp capers
- Flaky sea salt
- Freshly cracked black pepper
- 1 tbsp dill
Preparation
1. Arrange salmon in a single layer on a serving dish. Cover with parchment and with the back of a spoon lightly flatten fish. Discard parchment and chill in the fridge.
2. In a medium bow, toss fennel, radish, lemon zest, lemon juice, and 1 tbsp olive oil. Season with salt to taste.
3. Drizzle remaining 1 tbsp olive oil over salmon, season with salt, and sprinkle capers on top. Pile fennel and radish salad over fish, add black pepper, and garnish with dill.
You know them, I love them, here are all the deets on my everyday breakfast tray!! 🍵
Drinks
- matcha cortado (recipe + lazy girl method below!)
- jujube, goji berry, longan tea
- chia water w/ maple + lemon (chia seeds soaked overnight)
- celery juice
Bites
- 9 minute eggs
- coconut chia pudding w/ salted maple cashew granola + berries (I like @cocojune_organic )
Supplements
- probiotics @alignprobiotic
- vitamin d @thornehealth
- creatine @arrae
Matcha recipe
- 1 tsp matcha powder
- 2 scoops colostrum @tryarmra
- 1 tsp honey (to taste)
- pinch of salt
- 2 oz. room temp water
- 2 oz. cashew milk
Preparation
1. Sift matcha into a small jar, add remaining ingredient except for cashew milk. Cover and shake vigorously for 30-45 seconds until smooth and frothy on top.
2. Fill short glass with ice, add in cashew milk, pour matcha over top.
Tangelo creamsicle ice cream served in the shell 🍊 recipe below!! @gonnaneedmilk #wholemilk #ad
Ingredients:
- 1 ½ cups whole milk
- 4 egg yolks
- 1 cup granulated sugar
- 2 cups heavy cream
- ¾ cup fresh tangelo juice (from 4 tangelos)
- zest of 2 tangelos
- flesh of 2 tangelos (for compote)
- 2 tbsp honey
- 2 tbsp vanilla extract
- pinch of salt
Preparation:
1. Start by prepping all 6 tangelos. Cut the tops off 4 of them, carefully scoop out the flesh, and squeeze them to get your juice.
2. Freeze the empty tangelo shells so they firm up to use as bowls later.
3. Take the remaining 2 tangelos and zest them directly into the sugar, rubbing it together with your fingers so the oils release and the sugar becomes super fragrant and citrusy.
4. Take the flesh from those same 2 tangelos and cook it down in a small pan with honey and a pinch of salt until it breaks down into a soft, jammy compote. Set it aside to cool.
5. In a bowl, whisk the egg yolks with the citrus sugar until smooth and slightly pale.
6. Heat the whole milk until it’s steaming but not boiling, then slowly whisk it into the egg mixture to gently temper it so the eggs stay silky and don’t scramble.
7. Pour everything back into the pan and cook over low heat until it slightly thickens into a light custard base.
8. Remove from the heat and whisk in the heavy cream, tangelo juice, vanilla, and salt until smooth.
9. Chill the mixture until it is very cold, because a cold base churns into a smoother, creamier texture.
10. Churn until thick and fluffy, 25-30 minutes. Fold in the honey tangelo compote so you get little pockets of jammy citrus throughout the ice cream.
11. Transfer ice cream to an airtight container and freeze until firm, 6-8 hours.
Scoop ice cream into the frozen tangelo shells and serve.
lobster rollllls baby!! 🦞 recipe below!
Ingredients
- 1.5 lbs lobster meat, steamed, cut into bite-sized pieces
- 3 tbsp mayonnaise
- ⅓ cup celery, finely diced
- 3 tbsp chives divided
- ½ tsp lemon zest
- 2 tsp lemon juice
- ½ tsp kosher salt
- ½ tsp smoked paprika
- ¼ tsp cayenne
- ¼ tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 4 top split brioche buns
- Lemon wedges, to serve
- Kettle chips, to serve
Preparation
1. In a large bowl combine lobster meat, mayonnaise, celery, 2 tbsp chives, lemon zest, lemon juice, salt, paprika, cayenne, and black pepper. Taste and adjust salt and pepper as desired.
2. Melt butter in a heavy-bottomed skillet over medium-low heat. Toast both sides of buns until golden, 2-3 minutes.
3. Divide lobster salad among the buns and top each with some remaining chives. Serve with a lemon wedge and kettle chips on the side.
it’s a roof day, come over!! al pastor fish tacos w/ charred pineapple salsa recipe below!!
Ingredients
- 6 ancho chiles
- 3 guajillo chilies
- 1 large orange, juiced
- 3 limes
- 1 white onion, finely chopped
- 4 cloves of garlic
- Kosher salt
- ½ tsp granulated sugar
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp dried oregano
- 1.5 lbs cod
- 1 small pineapple, cut into spears
- ½ cup cilantro, finely chopped
- 1 jalapeno, finely chopped
- 12 Corn tortillas
Preparation
1. Soak dried chilies in hot water until rehydrated, 20-30 minutes. Drain, reserving ¼ cup soaking liquid, remove stems.
2. Combine chilies with reserved soaking liquid, orange juice, juice of 2 limes, ½ of onion, garlic, ½ tbsp salt, sugar, smoked paprika, cumin, and oregano in a blender. Blitz until smooth. Place cod in a baking dish and toss to coat with purée. Cover and marinate for 1-4 hours.
3. Prepare a grill for medium-high heat, place the griddle over the grates, and heat for a few minutes. Add a thin layer of oil to the griddle and cook the fish until charred on both sides and cooked through, 2-3 minutes per side. Transfer fish to a dish and let rest for a few minutes before flaking apart with a fork.
4. While cooking fish, place pineapple directly on the grates and grill until char marks appear, 3-4 minutes per side. Transfer to a cutting board and finely dice. In a medium bowl toss charred pineapple with cilantro, remaining ½ of the onion, juice of ½ a lime (cut the other ½ into wedges to serve with tacos), and season with salt to taste.
5. Grill tortillas for 30 seconds per side. Top each tortilla with fish and some pineapple salsa. Serve with lime wedges.
