Friday, November 21, 2014

The Perfect Turkey

You should really try this easy, tasty, and fool proof way to cook your bird this holiday season. Really I mean Thanksgiving, probably because that's the only time I really get down on some gobbler breast,crispy leg skin,silky smooth gravy,  buttered potatoes, green bean casserole, cranberry, and pass out on the couch just to wake up and see the cowboys lose(or hopefully anyway). This recipe for turkey and gravy is great, and still the way that Kelly and I do it every Thanksgiving. I have had so many friends and family ask for this, and I normally tell them over way too much to drink, they agree that they are now a master, and then never make it. So, no more excuses of what ifs, close calls, or next times, here it is. Cheers People!

Thursday, November 20, 2014

Thanksgiving Favorites

As the holidays approach, it's time to get ahead of the game and get you some of our favorite recipes. Check out Kelly's stuffing. Cheers people. Gobble gobble.

Thursday, August 21, 2014

New Times Feature

In case you missed it last week in The New Times. A little article about what we do at Gardens.

Sunday, July 20, 2014

Tuesday, June 10, 2014

Early Bird

I will be the first to admit it that 430 AM comes pretty early, but if you want to get it in, sometimes you have to be the first up. Kelly and I are taking turns doing the early morning workouts. The benefit of not working out that early is that coffee is already made.
Here is an easy true one egg omelette, that anyone could make. what u need, an egg, some vegetable filling, a little oil or spray,and a chunk of sarvecchio parm. I made it with out the cheese.
 When I don't consume salt, I like spice. Really I like spice all the time. But for what ever reason, while in the zone, I like it a little hotter. Plus consuming two jalapenos a day is 100 percent vitamin c.
Start by getting your non stick pan out, and know when to buy a new nonstick pan. If its sticking and it shouldn't be, place it under your seat of your car and wait for that road rage driver, and let it fly. Life's too short to be working with kitchen tools that are not right for the job.
Anyways, saute your veg mix, what I used today, 1/2 a small yukon potato, 1/2 jalapeno, 2 asparagus chopped, some extra Chile flake. once it is sauteed set it aside and begin to cook your egg.
The key to marking one egg omelette is low heat, and beat the egg really well. Crack the egg in a bowl, and add a little water like an 1 oz, then beat until frothy. pour the egg mixture into your non stick pan and swirl around the edges, but not all the way to the top. Cook on low heat for about two minutes, place the sauteed veg mixture in the center and gently roll the omelette on to a plate. It takes a little practice, happy rolling, Cheers People! Now, go work out!

Sunday, June 8, 2014

@ Gardens! Check this cameo out of our new ravioli, (yes that is a egg yolk)happenings, and epicurean delights. @ gardens! Cheers people!

Friday, June 6, 2014

I was maybe a little brash in my delivery in using the word dickdo in some serious weight loss action. I will be more user friendly, so when u like it, people won't think you are a perv, although most of my friends are. Oh well. Any who, If you really want to trim down, stay with me and try it, it works. You will see results right away.  Here are some other pointers, or things to try, or stuff I do.

- when you are in the zone, when i say limit, it means I do not try to consume knowing that it contains that ingredient. so no salt sugar or alcohol
- no alcohol( I know, trust me) big thumbs down! But you cant lose wait when ur popping barley pops left and right.
-pick times of day that you can exercise. even if its early or late, get it in.
-maximum weight loss 212-your age x.75  example: 212-36(my age)=176x.75=132 So, I want to work out at a heart rate at 132 for at least 30 minutes 4 times a week. 45 minutes will give you better results.
- invest in a heart rate monitor or watch that has it.
-u can weigh yourself everyday, but you should only take results once a week.
- For women, your weight will fluctuate with your cycle, along with your mood, cravings, and overall bitchiness. lol. Love You!
-Have good communication and develop a schedule of when you plan on working out and stick to it, share your ideas and workout schedule with your spouse. I know easier said than done!
- Have a food plan for the day
- Remember to eat healthy and smart before and after a work out.  I love Fluid Recovery after a hard work out or a long run. It really helps with stiffness, and soreness.Getting old sucks(not in a good way)

There's more, but I gotta get cooking! Here's Today's lunch. Cherrz People!

1 cup broccolini, 1 cup asparagus, 4 baby beets, 1/2 cup black beans cooked, 1 radish sliced, 5 slices jalapeno, 2 tablespoons pico de gallo, micro cilantro. Remember no salt!

Thursday, June 5, 2014

Don't be a Dickdo

Don't be a Dickdo!

OK, face it its fun to eat and drink whatever, whenever you want. But all those calories are not going to burn them selves off. June 21st marks the first day of summer, and face it it not cool to be sporting a dickdo (when ur belly hangs out further than your dickdo).  So, its time to eat clean, exercise, and get in playn shape. So for the next couple of weeks I will help you all out with ideas, recipes, and a couple of fun things(I cant be too serious all the time) to lose that dickdo, or just trim down in general. Here are some things I'm doing...

-Limit sugar
-Work out 4 times a week(more if your schedule allows) at 75 percent of your max heart rate for 30 min(212-your age x .75= this is the heart rate you should be working out at for maximum weight loss
-Drink at least 120 ounces of water a day
-Limit salt
-Drink 1 tablespoon twice a day wheat grass (Amazing Grass) mix with juice a day (Miss u Todd and Brandy!)
-Walk/Run with your dog(if you have one)
-Green juice when ever u can
- In two days have lost 5.3 pounds(don't be impressed I have lots to lose, and days off I tend to find some of it back. Oppsie.

Here is an easy healthy salad for lunch or dinner, I admit this version is a little crunchy granola. If you want a little more flavor with out busting a button, lightly grate sarvecchio parm, or use a couple small pieces of feta, or goat feta. 6 stems black kale, thinly cut. 6 slices cucumber, 6 slices carrot, 1/2 cup white quinoa(cooked)and 1 tablespoon citrus vinaigrette. For vinaigrette, 1 orange peeled, 1/2 cup rice wine, a good squeeze of sriacha, 1 shallot a little honey, and salad oil or pure olive oil. add all ingredients except oil and puree in a blender, then slowly add oil.

Sunday, May 4, 2014

Tuesday, March 4, 2014

Today @ Gardens

Gardens Spring Onion Soup

  • 4 spring onions (cleaned, with whites and greens separated)
  • 1 clove garlic
  • 2 Tablespoons butter
  • ¼ bottle dry white wine
  • ¼ cup dry vermouth
  • 3 cups  veg or chicken stock
  • 1 cup heavy cream
  • One Yukon Gold Potato
  • Tempura flour
  • Kosher Salt to taste

Thinly slice the  spring onions to approximately the same thickness, and sweat them in a large rondeau with butter over low heat, being careful not to caramelize the vegetables. Once the onions are almost translucent, add the sliced garlic and cook until tender. Deglaze with the Riesling and reduce until dry; add the vermouth and cook until almost dry; then, add the vegetable or chicken stock and bring to a boil. Once the soup boils, turn it down to a low simmer, add heavy cream and cook for 20 minutes.

While the onion soup is cooking, Bring a pot of salted water to a boil and blanch the spring onion tops for one minute, then add the parsley and cook for an additional 30 seconds. Remove the onion tops and parsley and plunge them in an ice bath until they are no longer hot. Cut thin on the bias, and then tempura, and fry. Set a side.

After the soup has simmered for 20 minutes, remove it from the heat. Working in small batches, put equal amounts of the liquid and the onions in the blender and blend until smooth. Pass it through a fine strainer.

To serve, place the fresh goat cheese into three small dots on the bottom of the plate, this will be used to hold the fried green onions, place the parisian potatoes neatly around the bowl. Bring the bowl of just the garnish to your guest, and using a tea pot pour in the soup slowly.

Thursday, February 6, 2014

Smoking A Drink

Smoked Scotch

Here is a drink recipe to thrill your buddies. We are going to smoke a drink.

Have your BBQ and buy a bag of oak or mesquite wood chips. Soak the wood chips submerged in water for 1 hour prior to using.

Start with 2 cans of Coke and pour it into a shallow metal pan.

Next, place wet wood chips on the charcoal or smoking chamber if using a gas BBQ.

Smoke the soda on low heat until wood chips are gone. Pour smoked soda into a glass and set aside. This can be done the day before.
Add ice to highball glass

Any nice scotch- I use Johnny Walker (but Jack Daniels will work), 3 finger pour.

Add 3 tablespoons of the smoked coke soda

And top with fresh Coke

Garnish with beef jerky

Or you can do it like this:

The cool device I use is a smoke gun ($99 if you want to skip the BBQ part.

Wednesday, January 29, 2014

Squash Soup Made for Gorgia Brown Elementary School

Squash Soup


2 cups peeled, seeded, chopped squash
1 medium onion peeled and chopped
1 medium carrot peeled and chopped
2 cloves of garlic
3 cups of water (pipe stock)
Kosher salt to taste
1 tsp butter or olive oil


Start by heating a medium size pan on high/medium heat. Add oil or butter, add onion, carrot and garlic. Sautee for 5-10 minutes until tender and translucent. You really don't want color on the vegis as it will affect the color of the soup.
After carrots and onion have cooled, add squash and water. 
Cook for 10 minutes on medium heat. Add puree with blender or food processor. 
Add salt to taste. 

Other garnish: 
Apples, brown butter, sage, thyme, popcorn, crackers, cinnamon. 

Watch this video for more tips!

Georgia Brown Healthy Lunch Program Prep

Big thank you to all that helped us out. The Cliffs Resort, Summerwood Inn, The Berry Man, North County Farmers Market, Vivant, Doc Burnsteins, Windrose Farms, Cal Fresh, Cal Poly Football Team, Gerorgia Brown PTA and all the volunteers! 
The kids LOVED the Fresh and Healthy Meal. 

Preparing the orange and carrot sorbet 

Doc Burnstein helps prepare sorbet

8 gallons of sorbet 

Doc Burnstein explains the mysteries of ice cream

The finished product- Mash potatoes, braised chicken, broccoli/cauliflower, orange carrot sorbet. 

The kids loved the lunch!

Cooking with the kids

Click here to see the video:

Friday, January 24, 2014

Hey Mr. Mixologist

Even though I have had some $30 and $40 cocktails, I love that these mixologist can poke fun at themselves!
Enjoy this!