Monday Mood Board #6

I’d never join a club that would allow a person like me to become a member.” – Woody Allen.

Caramel Curves Bike Club.  Photo: Akasha Rabut for Insider

This seems like a pretty cool club though...if only they’d accept me!

Caramel Curves is an all-female motorcycle club that rules the streets of New Orleans. They’re local celebrities who use their fame for fundraising and community building projects.

With their matching outfits, sky-high stilettos, and dazzling motorbikes that emit puffs of pink smoke, Caramel Curves is a photographer’s dream.

Founded in 2005, the all-female motorcycle club meets every Sunday to cruise through the streets of New Orleans and share in the sisterhood of partaking in what is often a male-dominated arena. Photographer Akasha Rabut spent three years riding with them and documenting these divas in action. She beat me to it!  There are 28 of them.  Can we make it 29??

Wanna know how to make these exotic fruit tartlets using dragon fruit, guava, and everything in between?

Here’s the link:

http://ispydiy.com/2016/03/31/diy-eats-exotic-fruit-tartlet/

Nothing says summer more than ICE CREAM

I found this on goop.com.  To kick off summer, they developed three easy, refreshing, and slightly healthy recipes—one with a classic custard base, one made from coconut milk, and one dairy-free chocolate sorbet that tastes a lot like frozen brownie mix. And if you don’t have an ice cream maker, these recipes all happen to make excellent popsicles, too…

http://goop.com/recipes/chocolate-sorbetto/

http://goop.com/recipes/coconut-milk-coffee-ice-cream/

http://goop.com/recipes/matcha-ice-cream/

Ice cream will do that

Grill Talk – knowing how to dress them well & rub them the right way

will have them eating off your plates.

SALADS & RUBS are what you need all summer long…

User barbeque sauce over top of ribs, chicken, etc.
Use rub before slathering barbeque sauce over ribs, steak or chicken.

Here are two simple but super recipes to enjoy all year long but especially now.  The spices keep and if you have extra dressing you can always label it and freeze it for later.

THE RUBgrill1

This blend of spices is considered to be the Swiss Army Knife of seasonings.  Use it for all your summer grilling: steak, chicken, fish & veggies.  I recently used it for ribs.  It has a slightly exotic flavour.

In a medium bowl, stir together:

¼ cup brown sugar (be sure to break it up if hard)

1 tsp. ground cinnamon

1 Tbsp. each – ground ginger, black pepper, smoked paprika,

2 Tbsp. each kosher salt, ground coriander, ground cumin, garlic powder.

Store in an airtight container or a resealable plastic bag for up to 6 months.  Makes about 1 cup.

How much to use? It depends on how much you like but here are some general guidelines:

For 1 ½ lbs. steak , use 2 Tbsp;  1 lb. vegetables, use 1 Tbsp; chicken pieces, use ¼ cup; 1 lb. salmon fillets, use 3 Tbsp.

Traditional *Caesar Salad is so last century! Here’s a nice take on a Charred CAESAR SALAD that my guests rave about:grill3

Grill your Romaine!  Use Romaine hearts, halved lengthwise, on medium for about 4 minutes or until charred in spots, turning over halfway through.  Oil the grill first or drizzle olive oil on the lettuce beforehand. Serve immediately, drizzled with this dressing which also doubles as a dip by the way.  Sprinkle with sunflower seeds for something different instead of croutons.  Serves six.

THE DRESSNG: in a blender or food processor puree 4 oz. feta cheese, 2/3 cup extra virgin olive oil, 1/3 cup non-fat plain greek yogurt, 3 Tbsp. lemon juice, 1 clove garlic and a little salt and pepper to taste.

Transfer to medium bowl, stir in ¼ cup packed fresh dill, chopped.

YUM!

*Actually I still love the traditional ways of making things but it doesn’t hurt to spice it up & do something unexpected.

Let me know what you think.  I love feedback.