matthewtivy.com

modestyblaze.com

Smack & Katy

http://www.modestyblaze.com/snk.html

Opened the restaurant. Cafe du Soleil, Broadway at 104th. For some reason he couldn't play music anymore. And Ellen went on to other things, her own music and some musical theatre. Michael took over running the Saturday acoustic jam and one of those Saturdays a lovely lass named Sarah Mandel walked in, sat down and belted out a couple of numbers. She was (almost) instantly recruited for Blenders III. Bill called on an old friend, Dueling Elvis drummer Tom Shepherd. In its waning days). Click here for pics.

theoutlawgourmand.blogspot.com

The Outlaw Gourmand: The Birth Of Left Coast Q...

http://theoutlawgourmand.blogspot.com/2010/04/birth-of-left-coast-q.html

For the love and passion of good food! Tuesday, April 20, 2010. The Birth Of Left Coast Q. Well sorry for such a long layoff from blogging.I have been super busy trying to get our team off the ground.Since my last post we have been all the way back to Little Rock,AR,two reasons the first was to pick up our Jack's old south whole hog cooker,the next was to attend the highest paying bbq comp in the country total payout was $! Also a shout to Mellisa at gate 1! Ok so I'll stop ramblin. I wish I got more pic...

theoutlawgourmand.blogspot.com

The Outlaw Gourmand: October 2009

http://theoutlawgourmand.blogspot.com/2009_10_01_archive.html

For the love and passion of good food! Monday, October 26, 2009. This dish is really simple,uses a cheap cut of meat and it's sooo good! 4 pounds pork butt(or shoulder,country style or picnic they are the same cut). 1 1/2 cups beef stock. 1 shallot thin sliced. 3 cloves garlic thin sliced. 2 dry guajillo peppers. 1 tbls chili powder. 1/2 tsp ground corriander. 1/2 tsp ground cumin. 1/2 tsp white pepper. 1/2 tsp black pepper. First salt and pepper the meat and dust with a light coat of flour. Now make it ...

theoutlawgourmand.blogspot.com

The Outlaw Gourmand: Reserve Grand Champs...First Time Out!!!!

http://theoutlawgourmand.blogspot.com/2010/05/reserve-grand-champsfirst-time-out.html

For the love and passion of good food! Wednesday, May 26, 2010. Reserve Grand Champs.First Time Out! It just goes to show hard work,dedication,passion,love and a whole hell of a lot practice can get it done! So our next comp will be in Costa Mesa on june 12th so any of you readers that would like to come down Saturday afternoon and taste my food your more than welcome.I'm still super happy about the outcome and I feel like it's going to be a great rookie season.hopefully rookies of the year! It was a gre...

theoutlawgourmand.blogspot.com

The Outlaw Gourmand: February 2010

http://theoutlawgourmand.blogspot.com/2010_02_01_archive.html

For the love and passion of good food! Saturday, February 20, 2010. 2 1/2 pounds shrimp. 2 to 3 tablespoons mayonnaise. 1 small shallot (minced). 3 tbls celery (minced). 2 tsp each fresh tarragon,flat leaf parsley and chives (chopped fine). Salt and pepper to taste. 1 head butter lettuce(it's natural curve holds every thing in better). 6 good rolls from the bakery section. 1/2 cup of wine. Pop this in the fridge while you get the rolls ready,butter the rolls and lay open face down in a med.hot pan an...

theoutlawgourmand.blogspot.com

The Outlaw Gourmand: August 2010

http://theoutlawgourmand.blogspot.com/2010_08_01_archive.html

For the love and passion of good food! Monday, August 16, 2010. Harrah's 1st Annual Blues and BBQ Fest. Some of our meats.look at the shine on the chicken! Left to right.pork butts,brisket,ribs. Now onto some of the people that make this stuff so fun! This is Tom Moore from T&j's backyard BBQ.as I've said before were in the rookie race with Tom such a cool guy.He's become kinda like our BBQ dad.We love you and your whole crew Tom! Here is Moe with the head tickler and his son Brian. This is Vince Carrocc...

theoutlawgourmand.blogspot.com

The Outlaw Gourmand: December 2009

http://theoutlawgourmand.blogspot.com/2009_12_01_archive.html

For the love and passion of good food! Monday, December 7, 2009. Braised Beef Short Ribs. This is one of my favorite cold weather dishes.It takes a few hours to cook but it sure is worth the effort.Once the meat is done cooking I strain off the cooking liquid and fat then make gravy from it.There are many variations of this dish but most involve braising which is one of my favorite techniques.Hope you enjoy my version! 3 to 4 pounds bone in short ribs. 1 1/2 cup onion. 6 slices bacon (diced). Once ribs a...

theoutlawgourmand.blogspot.com

The Outlaw Gourmand: California Rookie Team Of the Year!!..Left Coast Q!

http://theoutlawgourmand.blogspot.com/2011/01/california-rookie-team-of-yearleft.html

For the love and passion of good food! Wednesday, January 12, 2011. California Rookie Team Of the Year! This season for us was a dream come true! After a long hard fought battle we came out on top of the rookie field.Our buddies Tom and Andy from T&j's backyard bbq were right on our tail till the very end! We have met so many good people in this adventure it's amazing how nice the bbq community is.here is a little recap of our season and thanks to all who came out and showed us love! The Dutch Baker's Da...

theoutlawgourmand.blogspot.com

The Outlaw Gourmand: January 2011

http://theoutlawgourmand.blogspot.com/2011_01_01_archive.html

For the love and passion of good food! Wednesday, January 12, 2011. California Rookie Team Of the Year! This season for us was a dream come true! After a long hard fought battle we came out on top of the rookie field.Our buddies Tom and Andy from T&j's backyard bbq were right on our tail till the very end! We have met so many good people in this adventure it's amazing how nice the bbq community is.here is a little recap of our season and thanks to all who came out and showed us love! Links to this post.

chefchops.com

Chefs Coast-to-Coast — Featuring Sanford D’Amato, author of Good Stock — Life on a Low Simmer

http://www.chefchops.com/chefs-coast-to-coast-featuring-sanford-damato-author-of-good-stock-life-on-a-low-simmer

Who's Behind Chef Chops. Chefs Coast-to-Coast Featuring Sanford D’Amato, author of Good Stock Life on a Low Simmer. By Dawn (June 17, 2014). A very special chef, and a very special person, writes a very special book. Good Stock: Life on a Low Simmer. That would be Sanford D’Amato of course. Good Stock: Life on a Low Simmer. At the initial story of Sandy’s gauze wrapped baby hands how did that occur? Let’s move on to the food! GOOD STOCK:Life on a Low Simmer. A Little Current Affairs. Sanford D’Amat...