the horse's mouth

Have A Happy Thanksgiving!

From Ze Frank's vault. An oldie. but a goodie.

Food On Friday.

Mussels steamed in cider with hop shoots. I just got hungry!

Check out Stuart Ovenden's Food and Photo blog for more tasty recipes and other visually stimulating wonders.

Food On Friday.

As always, the Dog inspired me to post last night's dinner.

I drank a couple of bourbons, listened to Scottish music and went to work. What did I make?

note: my wife got mad at me. why are you always taking pictures of food? 

Tasty Tuesday.

Turn your eyes away, Tilly. I don't want to upset your sensibilities.
Something nice to eat on a warm and sunny day! Sorry, Baydog, the weather has been wonderful here en El Área de la Bahía. Im thinking about breaking out the grill.

Fish On Fridays. (The End Result)

It's time to eat.
I told you Baydog, food! Can the Tillerman eat fish? There are so many gradations of vegetarianism that it makes my head spin.

Tillerman Tuesday On Wednesday.

Old son, this is what proper food should look like. The top one is for me, and the bottom on is for you (vegetarian). Hopefully you won't run for the nearest exit and high tail it down to the local pub to calm your nerves.

For clarification on this post take a look at this photo. Please, if you have little children in the room, cover their eyes. I don't wish them to be traumitized for life.

note to Baydog: let the food posts begin!

Food On Friday.

I miss summer!

Bonnie, Can I Get A Hallelujah?

I miss summer!

Some Food.

Joe, I think you have been reading too many posts by the Baydog.
Not a sign of marmite in sight!

Gobble, Gobble!

Huh, where's the turkey?



You mean Miss Turkey, Gizem Memic?
(any excuse to show a wahine)



How about some Wild Turkey?

Turkey Feather recipe
2 oz Wild Turkey® bourbon whiskey
1/2 oz Drambuie® Scotch whisky
1/4 oz Amaretto Di Saronno® liqueur

Stir and strain into an old-fashioned glass three-quarters filled with broken ice. Add a slice of orange, and serve.
Serve in: Old-Fashioned Glass

Or

Horse’s Neck
2 oz bourbon (Wild Turkey not Jim Beam, hey it's turkey day, get with the program!)
2 dashes Angostura bitters
ginger ale

Coat a Collins glass with bitters. Add ice and bourbon, stir, add ginger ale and serve
with a twist of lemon.

Make sure that you enjoy an adult beverage or two tomorrow.
Have a Happy Thanksgiving. I'll see you next week.

Surfing Photo Of The Day.

My niece surfing off of Sitges.

Sonia Hunt Is Stirring It Up. [Video]

stirring it up! with Sonia Hunt from Sonia Hunt on Vimeo.

From technology to food, my old colleague from Brience, Sonia Hunt, has released a trailer for her new Food + Life/Style series. Find out more about Sonia at her website or blog.

Ella también es muy bonita. Therefore the wahine tag.

Open For Business.

Café con leche is being served on the lido deck with medialunas, enjoy.

Gobble, Gobble!

Turkey Feather recipe
2 oz Wild Turkey® bourbon whiskey
1/2 oz Drambuie® Scotch whisky
1/4 oz Amaretto Di Saronno® liqueur

Stir and strain into an old-fashioned glass three-quarters filled with broken ice. Add a slice of orange, and serve.

41% (82 proof)

Serve in: Old-Fashioned Glass

Make sure that you enjoy an adult beverage or two tomorrow.

Ugh! The Day After Tomorrow.

There's always a downside to holiday meals.

FotoHorse

Tags: thanksgiving

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Gobble, Gobble!

Make sure that you enjoy an adult beverage or two tomorrow.

Horse’s Neck
Ingredients
2 oz bourbon (Wild Turkey not Jim Beam, hey it's turkey day, get with the program!)
2 dashes Angostura bitters
ginger ale

Instructions
Coat a Collins glass with bitters. Add ice and bourbon, stir, add ginger ale and serve
with a twist of lemon.

Tags: drink recipe, bourbon cocktail

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Argh Matey, It Be Crab Season.

Look at those critters, doesn't it just make your mouth water.
Today is the opening day of the season.
If you go out on your boat, or your buddy's the limit is 10 Dungies.

Technorati Tags: dungeness crabs, crab season

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Closed For Rest And Relaxtion.

I'll be at the beach for a couple of weeks.



Drinking plenty of tropical drinks.

Here's a gift for you while I'm gone.
An Authentic Hawaiian Mai Tai.

1 oz. Royal Hawaiian Light Rum, or any light rum.
1 oz. Demerara Rum (Lemon Hart 86)
1 oz. Orange Curacao (Bols)
Dash French Orgeat Syrup
Dash Rock Candy Syrup
Juice of half a Lime
1/4 oz. Lemon Juice
Orange Juice

Fill large (14 ounce) glass with ingredients, then add crushed ice and orange juice.
Garnish with mint leaves and perhaps fruit on a skewer.

Tags: beach, wahines, drink recipes, mai tai recipe

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Calamari, Calamari, Lots Of Calamari....Also Known As "Voracious Jumbo Squid!"

Ci sono calamari molto qui!
It seems that we have been invaded.

"Flotillas of jumbo squid are invading the length of the eastern Pacific Ocean,
and the voracious predators may be upsetting ocean ecosystems and threatening
fisheries, scientists warn." Get a grip guys! It's frying time.

Fried Calamari
Recipe from Giada De Laurentiis
(Yeah I know, she has a strange smile...so what.)

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches.
Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper
in a large bowl. Working in small batches, toss the squid into the flour mixture
to coat. Carefully add the squid to the oil and fry until crisp and very pale golden,
about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari
to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt.
Serve with the marinara sauce.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute
until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with
salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes
and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves
and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at
a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue
with remaining tomato sauce.


Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes

Tags: calamrai, squid, voracious squid, food recipes

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Sake On The Beach.

The elderly gentleman pulled his Force 5 out of his garage and took it down
to the beach where he beat the pants off of the young upstarts with their fancy
shiny new Lasers. Afterwards he sat contentedly drinking sake on the beach
while a fresh breeze from the west blew his hair like the tell-tales of his old sail.

For Puffy: Saketini
2 1/2 oz gin
1 1/2 tsp sake
1 cocktail olive
In a mixing glass half-filled with ice cubes, combine the gin or vodka with the sake.
Stir well. Strain into a cocktail glass. Garnish with the olive

Tags: force 5 dinghy, force 5 sailboat, dinghy sailing, sailing

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