I guarantee once you make this spicy, fragrant concoction, you will not be able to live without it!

Warning: Highly Addictive!!!!

1/4 cup safflower or corn oil
2 1/2 tablespoons toasted sesame oil
1 teaspoon crushed red pepper or 4 to 6 small dried hot chile peppers, cut into 1/4" rings and seeded
1 1/2 tablespons minced garlic
1 tablespoon minced fresh ginger
7 tablespoons soy sauce
2 tablespoons Worcestshire sauce
2 tablespoons Chinese rice wine or sake...if you have any laying around....lol
1 1/2 tablespoons sugar

Today has me a little excited about warmer weather!!! I can't wait to be grilling on the deck or fishing in the back bays this summer. I'm even more excited about a little ad I saw in the Winter issue of Edible Jersey taken out by Rutgers. Apparently, they are bringing back "thee" Jersey Tomato. It's funny because the lack of good tomatoes in the area has long been a topic of discussion in my house. Here is the link for more information...http://njfarmfresh.rutgers.edu/JerseyTomato.html.

I know I will definitely be ordering up some seeds.

I am sure many of you reading this know this dish by another name. It goes by many…Egg In Basket, Bird’s Nest..Toad In The Hole, but Spit In The Eye is what I know it as.

For those of you who don’t know what this is and for any young upcoming foodies, let me pass down a super simple, yet yummy recipe you will make for years to come.

Venison Meatballs With Savory Tomato Sauce

I’ve been making many recipes for venison this month and I think this one might be a top contender. Super easy, quick and light, the sauce was the perfect accompaniment to the venison meatballs. The recipe was a typical meatball recipe, but with equal parts venison sausage to equal parts ground venison with the addition of bread crumbs, eggs, garlic, herbs de provence, salt, ground pepper, and fresh rosemary stalks pressed into the mound and left overnight to permeate throughout the mixture.

I wasn’t really sure what dish I was making when I started out with this one, but when it was finished, it kind of reminded me of a deconstructed clams casino, or a even a twist on a summer classic. Where there might be fresh tomatoes, parsley, a side of grilled bread for starch, this dish has heartier ingredients such as red bliss potatoes, rosemary, and of course, the ham and bacon.

I think the reason I love to cook is because it keeps me somewhat sane. Yes, I said "somewhat". But it definitely is a source of therapy for me...to just be in the kitchen hanging out, trying new things, maybe recreating a memorable dish I may have had somewhere. The best is to be in the kitchen shaking up cocktails for friends and making appetizers all evening. I did this the other night watching the *ahem* Phillies. Kind of an impromptu evening, but here what was on the menu:

Seared tuna bites with sricha mayo and soy sauce dipping sauces
White bean dip with spicy tortilla chips

I bet it was that she couldn't wait to have another bowl. If only DaVinci could cook as well.

There are very few things in life that surprise me. I tend to be the cynical sort, not a stick in the mud or a killjoy by any means, but just slightly, well, cynical.

Experimenting with sandwich recipes in the hopes of winning $25,000!!!! Could you imagine? What score THAT would be.
Trying to plan a wedding in my home with a broken leg and a sprained ankle.
Entertaining the future in-laws tomorrow.
Painting my living room and kitchen.
Realizing my procrastination has finally culminated in a full on panic attack probably worthy of a pound of tranquilizers and a trip to the ER.
Did I mention I was catering the reception myself? Looking for hires if anyone is interested.

So, my posting has been light and those are a few of the reasons.

Love, love, love this stuff! When it’s a scorcher like today, I don’t want to to spend too much time in the kitchen playing around with seasoning. Also, because I don’t have to do too much to whatever it is I’m cooking.

Use as a finishing salt on salmon, fresh seared tuna, grilled shrimp, grilled steak, even chilled cucumber slices for a great snack. Instant gourmet! Use as a rim salt for bloody marys…etc.

I made a crab and avocado salad the other day and sprinkled this on as a finishing touch.

I’m starving.

http://www.epicureanfoods.com/us/page/4483.php