Sometimes I just get so excited I forget to snap shots of the Soup and the Whet!! Oh well….zoom in if you can and you’ll see the beautiful bowl of Fat Olives Toscana Forno! Roaring fire, good friends, good times, great show!
TOSCANA FORNO SOUP
8 cups chicken stock
2 cups heavy cream
2 lbs Italian Sausage
2 cups packed fresh spinach
4 slices of bacon
6 large russet potatoes – ½ inch cubed
1 large onion chopped
1 table spoon minced garlic
1 teaspoon crushed red pepper
In a large 3 quart stock pot:
-Cook the Italian Sausage with red pepper flakes over medium heat until crumbled (10-15min) – drain fat and set aside.
-Cook the bacon in the same pot until crisp – drain fat and continue.
-Add onions and garlic and cook until soft.
-Pour in chicken stock – add potatoes – bring to a boil – reduce heat – add sausage and cream.
-Cook at medium heat (simmer) for 25 minutes – add spinach.
We got some double fisted action from Fat Olives! Two? Two Martinis? Color me happy…or red,or yellow. Many thanks to Ryan Redmond for sharing these with us and the ever engaging Chef John Conley for hosting. I LOVE MY JOB!!
BASIL LEMONDROP MARTINI
2.5oz Sobieski Vodka
.5oz house-made Limoncello
Half a lemon squeezed
.25oz simple syrup
Shaken and served with a sugar rim and lemon wedge in a chilled martini glass.
2oz Sobieski Vodka
.75oz Vanilla syrup
.50oz Rasberry syrup
Half a lemon squeezed
1oz Hahn Rohn Blend floated on top
Garnished with a lemon wedge and a cherry
What a great show! Many thanks to Ross Simon, Chef Bob Tam and Zachary O’Haire for sharing their valuable time. If you haven’t visited Bitter and Twisted, you just gotta’ get down there. This is one of those joints that once you sit down, settle in and well, get it; you’ll keep on coming back. I LOVE MY JOB!!
When we first sat down with Bob Tam of Bitter and Twisted, Emily and I were a tad concerned that he might be just a little too quiet…NOT!!! He is soft spoken, but this guy is hilarious!!! He had us in stitches and he had us enthralled. After sending me the pic and recipe, Bob texted and said, “Funny fact…it’s served at KFC’s in China and it’s really good!” That may be, but I’m crossing my chopsticks and hoping he’ll give us a taste of this next time we stop by.
Hey, Bob!! Enjoy the shopping trip on Monday and make sure to seek out Century Eggs if they have them.
Century Egg & Pork Porridge
6 oz Pork, thin strips
1 tsp Soy Sauce
¼ tsp Minced Ginger
¼ tsp Sesame Oil
¼ tsp Baking Soda (optional tenderizer)
Mix all ingredients well let marinade 30 min or overnight
4 cups Pork Stock (or Chicken or Water)
Poach Pork in stock until just done, set aside, reserve Stock
2 cups of Steamed White Rice (Jasmine is preferred)
Place Rice and Stock in blender and puree until almost smooth
In a pot, simmer Porridge over low heat for 5 min.
Add Salt and White Pepper to taste
2 each Diced Century Egg
Gently mix in Century Egg and Poached Pork
2 each Chopped Scallion
To serve: garnish with Chopped Scallion
How in the heck do you think Ross Simon of Bitter and Twisted would know that this drink would get me thinkin? Maybe he’s listened to a few shows or did a background check on me! Seriously…how many places can you go with a cocktail called “Missionary Downfall”?
I’d never heard of this one and apparently I’ve been missing out since like, 1940! Although this concoction was not created by the ever creative Ross Simon, I’m quite certain he put his own spin on this little beauty! Zachery O’Haire fills us in the history and mystery of this drink in the first segment of our show (which airs tomorrow). So, listen in, get clued up…but please don’t background check me. My credit score is dropping!
1 1/2 oz Banks Rum
1/2 oz Creme de Peche
6 mint leaves
1/2 oz cane syrup
1 oz lime juice
2 oz pineapple juice