Posts tagged basil

Disco Biscuits: Parmesan Lace Wafers with a Punky Party on Top!

These are the easiest thing ever, people, I’m serious.  And I don’t get serious very often, so this must be HUGE.  Seriously, you just shave, plop, and blot.  2 minutes.  Total perfection.  And I wanted to find a cool, punky name for them, y’know, like “Sid Viciousnesses” or “Ramonezones” or something.  But then I thought of awesome jam band the Disco Biscuits and suddenly there was no going back.  Witness:

Don't they just make you wanta BOOGIE?

Don't they just make you wanta BOOGIE?

Now there are few things farther from punk than a jam band.  First, jam bands have real musicians who tend to play their instruments extremely well.  Second, jam bands do not wear make-up, leather pants, lace stockings, or nose rings.  Third, the goal of the jam band is to gently rock and rhythm their audiences until they swirl and flutter gracefully around the floor like little entranced butterflies just out of the cocoon, whereas punk bands SLAM their audiences over the head, from the side and in the face with LOUD, PUSHY, OBNOXIOUS, ANGRY, CYNICAL emotion.  YEAH!  HAH!  UNGH!

I will say that cynicism goes well with the jam bands at times too, though they tend to express it with more of a “heh” than a “HAH!”, if you know what I mean.

But nevertheless!  A recipe title is a recipe title, and I have just enough integrity to know when it’s time to get my jam on.  So, grab a sheet pan and a cheese grater, and come with me…

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Punky Pesto Pasta Party!

And now we have for you another Punky specialty!  Punky in its simplicity, Punky in its colorful fashion sense, and Punky in its POW flavor.  No need to stage dive to get your kicks here, just try my Punky Pesto Pasta Party!

My taste buds think it's gorgeous too...

My taste buds think it's gorgeous too...

Oh yes, this whole thing takes about twenty minutes – just the length of time you need to make spaghetti.  And it’s so pretty pretty and tasty tasty!  Savory pesto, smoky crunchy walnuts, sharp Parmesan, sweet tomatoes, and salty calamata olives – AND you can look at this pasta on your table and say, “You know, dahling, yooou look MAHVELOUS.”  This recipe is great for big groups or small intimate dins with PLENTY of leftovers.  And hey – it tastes just as good cold, so it’s a pasta and a pasta SALAD all-in-one!  Come with me… Read the rest of this entry »

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Greco-Roman Baked Chicken Breasts

Oh yes, you heard me right.  I have dared to cross the line from Greek to Italian and let me tell you, being a double-agent tastes GREAT!  It’s also so much easier than I thought it would be.  (And you know I’m always honest about the work with these things.)  So come with me for the great, speedy journey – Greco-Roman Baked Chicken Breasts!

You'll cook it quickly, but make sure to eat it SLOWLY...

You'll cook it quickly, but make sure to eat it SLOWLY...

Ready?  Set?  GO! Read the rest of this entry »

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Napoleon Dynamites! Plum Tomatoes, Seasoned Breaded Egglant, Pesto, Mozzarella, and Fresh Basil

Yes, you heard me right.  These scrumptious layered belly-pleasers are called Napoleon Dynamites and almost EVERYTHING you need to make them comes from your local Farmer’s Market!  Need I say more?

The big version...

The big version...

The small version...

The small version...

 I am still trying to find the best way to “plate” these things – they’re downright messy once you get to presentin’ ’em.  But believe me, they make BEAUTIFUL COLORS inside your mouth!  We have here breaded, seasoned eggplant, layered with fresh buffalo mozzarella, fresh leaves of basil, garden vine tomatoes, PESTO, and if that all wasn’t enough, baked chopped WALNUTS on top!  I know.  I know.  Dynamite, eh?  Come with me… Read the rest of this entry »

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The Luxury of Leftovers – Red Pepper Basil Penang Curry

This is actually a special Easter/Passover post, because after all that cooking, you are TIRED, man.  You want to eat without any more FUSS.  So here we have a special LEFTOVERS entry to help put on your creative brain and “spice up” something you already have around. But just to be punky and annoying, I’m not doing it with anything you would’ve made for Easter or Passover – I’m using some Thai Curry I had instead.  Ha HAH!  But it’s the same idea – add “B” and “C” to “A” and you get “D”elicious!  (Did I just lose you?)  Anyway, with this in mind, witness Red Pepper Basil Penang Curry!

WOW!  YOU made that?  No, actually, I didn't, so there.

WOW! YOU made that? No, actually, I assembled it. So there.

Yeah, so this one doesn’t even really have a recipe, more of a story actually.  Basically, I love the Penang Curry with Tofu at my fave Thai place in Hollywood, Torung.  (Click on that link to read the F.O.O.D. entry in my other blog, Saminating Shabermurs, all about the wonders of Torung, and other cheap places where I love to eat.)  (F.O.O.D. stands for Favorite Offbeat Offordable Dineries.)

Anyway, after some good BYOB wine, and some fresh spring rolls, I wasn’t hungry enough to eat the whole Penang dish, so I took home the LEFTOVERS and got ready to eat them the next day for lunch.  And it was THEN, that I got an idea… Read the rest of this entry »

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