Saturday is Derby Day!!! Nothing says "Derby" more than a mint julep.....and an awesome hat. In honor of the Running for the Roses here are two ways to celebrate in style. One is traditional, the other is for the faint of heart. Although, option #2 is delicious!

Traditional Mint Julep

Ingredients:

* About 20 mint leaves, plus more for garnish if you like
* 2 tsp. sugar or 2 tsp. simple syrup or mint simple syrup
* 2 to 3 oz. bourbon
* Plenty of crushed ice

You can make a mint simple syrup with this method: In a small saucepan over medium-high heat, bring 1/2 cup sugar and 1 cup water to a boil. Add 1/2 cup fresh mint leaves. Reduce heat to maintain a simmer and cook until slightly thickened, about 10 minutes. Transfer syrup to a small metal bowl and let sit until cool, about 10 minutes. Use warm, let cool to room temperature, or store, covered and chilled, up to six months.

Preparation:

1. Put mint leaves and sugar (or simple syrup or Simple Mint Syrup in Mint Julep cup, old-fashioned glass, or similar vessel. I prefer a silver cup. I also prefer to muddle my mint with the sugar instead of using the syrup. It just makes me feel very "proper" (if that is possible)
2. Muddle leaves and sugar until sugar dissolves. This will take a minute or two and a bit of effort. Do not be discouraged - the sugar and mint will come together in a lovely, fragrant mash.
3. Add bourbon, stir. Fill glass with crushed ice and stir until an icy frost develops on the outside of the glass (this will be more obvious and apparent on a metal or silver cup than on glass).
4. Garnish with additional mint leaves (or even an entire sprig), if you're so inclined. But in any case, serve immediately.

Makes 1 Mint Julep Cocktail. P.S. Wear a big fancy hat.

Now, here is my recipe for Mint "Tulips"

Ingredients:

3 oz. dry white wine
1 oz sparkling pear soda
1 tsp. agave nectar
Garnish with fresh mint.

Chill all the ingredients except the mint beforehand. Mix together and enjoy. You can use a bit of crushed ice, but I don't. This is a lighter version, and very easy too do. Yes, you can drink a few more of them, but you must wear a smaller hat. Only the big girls drinking bourbon can wear the big hats.

Pappardelli ...OMG!!!!

Tonight I created a masterpiece. In 30 minutes. I saw a picture of a pasta dish on this months edition of Bon Appetite. My mind began swirling (without a glass of wine) and I just had to make it tonight. I didn't use a recipe, but came up with this myownself. Goot Gawd Almighty......I should patent this shit.

Spring Pappardelli

In a large cast iron dutch oven brown 8 strips of peppered bacon and a jar of anchovies with it's oil. Add about 1/4 cup of good olive oil to the pan. Get it hot. Add 6 cloves of fresh garlic, chopped. 3 shallots, a bunch of fresh asparagus tips, 1 cup of fresh English peas,a quarter of a yellow bell pepper, a quarter of a green bell pepper, 1 cup of fresh sun dried tomatoes, and a cup of mushrooms. I used clamshells because they are so delicate and delicious. Saute until tender...about 10-15 minutes. Squeeze the juice of a fresh lemon over it.

While you were doing this you should have boiled a large pot of water with salt and olive oil added. Cook your pappardelli until al dente.

Add about a cup of pasta water to the veggie mixture. Simmer for 5 minutes.

Drain the pasta and put in a large bowl. Add the veggie mixture and toss. Garnish with parmesan cheese.

Good Gawd Miss Molly. Simple. Delicious. Inexpensive. Winner Winner, Italian Spring Dinner.

Wine is optional......but not at my house. I chose a Pinot Grigio.

It's Party Time Patio Style!!!!

There is nothing in the world like partying with your friends and family on the patio! This time of year brings us perfect weather, and we are all dying to get the hell back outside. I love to cook outdoors, and my daughter told me today to make it easy. So here are a few recipes for delicious flat breads (pizzas) that you can do on the grill. all you need is an ice chest of cold beer and a blender, and you have the perfect springtime party! Now, you can do this the homemade way, which isn't any work at all, or buy pre-prepared crusts and toppings.

Grilled Flat bread with Beef Filet, White Bean Puree, and Sun-Dried Tomato Relish

Purchase those pre-done round flat bread crusts at the store. Yes, it is easy to make, but my daughter said I do too much, so I am gonna simplify this for you. If you want the recipe for the crust, make a comment in the comment section after the recipe.

For the puree:
In a food processor throw 2 cups of canned cannelini beans. 4 cloves of garlic, peeled and smashed. 3 tablespoons olive oil. 2 tablespoons of lemon juice. 1 tablespoon of chopped thyme. Kosher salt and pepper. Press the button. There. Now you have your sauce.

For the sun dried tomato relish:
In a bowl combine 10 sun-dried tomatoes in oil drained and cut up into matchsticks. 4 roasted shallots sliced thin. (Put the shallots in a foil pack, cover with olive oil and salt and pepper and roast for 45 min. Remove skins and slice)
2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon of honey. Kosher salt and pepper.

For the Filet of Beef:
rub olive oil and smashed garlic all over a 1 lb. beef tenderloin. Grill the meat for 8 minutes for medium rare. Let set for 10 minutes. Slice thin.

To assemble:
Lay foil on the grill. Put down the flat bread. Spread puree all over it. Add the sliced beef, and top with the tomato relish. Close the grill and cook for 3-4 minutes. Remove. Slice and eat.

Grilled Flat bread with Caramelized onions, Cabrales Blue Cheese, and Wild Mushrooms

On the stove place 3 thinly sliced Spanish onions in a pot. Add 2 tablespoons of butter, some kosher salt, and 1 teaspoon of sugar. Cook until caramelized about 15-20 minutes.

Heat up 1/4 cup of olive oil and add 2 pounds of assorted wild mushrooms. Saute' until soft, and add salt and pepper.

Brush your flat bread with olive oil. Spread 1 pound of thinly sliced mozzarella cheese over it. Add the mushrooms and the onions and sprinkle with the crumbled Cabrales Blue Cheese. Place on foil on top of grill and close the lid. Cook for 3=4 minutes. Remove and slice.

Use your imagination! assemble ingredients, either homemade or bought, and let your guests make the pizzas! Shrimp, sausages, chicken, you name it!!! MMMMMMMMMM......
I just thought of making a grilled chicken with fresh basil, pesto, parmesan and fresh tomato pizza! I amaze myself. ;)

Tuscan Tuna!

Here is a wonderful recipe that is not only easy....but delicious and healthy, too!!!! I promise you, this is not your Grandma's Chicken of the Sea recipe. Start off by using Ventresca tuna. That is tuna belly filets. SUCH a huge difference! Think of it as the filet mignon of tuna. And to top it all off.....each serving is just 100 calories and 23 grams of protien!!!

Tuscan Tuna Salad

1 can Ventresca tuna
1 can cannelini beans
1/3 cup of chopped fresh basil
1/4 cup of chopped dill
1/4 cup of white balsamic vinegar
3 tablespoon of capers
1/4 cup chopped red onion
1 tablespoon of pimento
juice of one fresh lemon
sea salt and cracked pepper to taste

Drain the tuna and the cannelini. Add the rest of the ingredients and toss. Serve inside a ripe fresh tomato or on a bed of butter lettuce with a glass of white wine. Tastes best if served on a patio with friends!

It's SALMON time again!

Salmon is in season!!! Copper River salmon will be thee star of your fish market very soon! Everyone loves salmon, and here is a delicious way to impress your family and friends. It's all about the sauce!

Salmon with Sweet Corn, Shiitake Mushrooms, and Balsamic Butter Sauce.

1/2 lb chilled butter plus 4 tbspns.
3/4 lb shiitake mushrooms, stems removed and reserved, caps thinly sliced
3/4 cup sliced red onions
1 1/2 tspn. sliced garlic
1 medium tomato coarsely chopped
3/4 tspn black peppercorns
1 bay leaf
1/4 cup balsamic vinegar
3/4 tspn kosher salt
freshly ground black pepper to taste
4 cups of sweet corn kernels
4 6 oz skinless salmon filets
2 tbspn olive oil
3 tablespoons minced chives

Cut the 1/2 lb of butter in chunks and keep in fridge.

To make the sauce, melt 1 tbspn of butter in a medium saucepan. Add the mushroom stems, onions, garlic,tomato, peppercorns, and bay leaf. Cook stirring every now and then until the veggies are soft. About 7 minutes.
Add the balsamic and 1/4 cup of water, raise the heat and reduce until syrupy.
Reduce the heat to low and whisk in chilled butter a few pieces at a time. Don't be in a hurry! Allow each addition of butter to melt before you add more. The sauce should be just below a simmer the whole time. After all of the butter has been added strain the sauce through a fine mesh strainer into a double boiler set over low heat. Season with salt and pepper and keep warm.

Heat oven to 200 degrees

Melt 3 tbspns of butter in a large skillet. Add the mushrooms and stir and cook for about 5 minutes. Add the corn and cook 5 more minutes. Put the skillet in the oven to keep warm.

Season the salmon with salt and pepper. Heat olive oil in a large fry pan and sear the salmon until golden....about 3-5 minutes. Turn it over and cook about 3 minutes more. Transfer the salmon to a platter and surround it with the corn/mushroom mixture. Top it off with the sauce and then finish it with the chopped chives.

A tomato arugula salad and a bottle of Viognier would be perfect for this meal!!!

This is delicious, easy, and so impressive!

My Favorite Easter Recipe

Mimosas!

Pour a glass of champagne. Splash in some Blood Orange juice. Or not.

Happy Easter, my friends!!