DRESSING - Cilantro Lime Luxurious Lil Thing

This dressing is just fabulous, I tell you. Green Luxury. It goes so well with mexican type stuff you may be serving, or on its own as a salad, or perhaps drizzled on some eggs or veggies. As you can see here, we made a salad, putting it on a halved-head of romaine and finished it with tasted pepitas and goat cheese.

combine following in a blender or food processor:
- handful of cilantro
- spoonful of sour cream
- 3 garlic cloves
- 1 spicy chile, like a serrano
- Juice from 2-3 limes

Drizzle in olive oil until a nice consistency is reached. Taste, add salt and pepper, and taste again, adding more of any of the above things 'till you're happy.

FOR THE HEALTH NUTS: Arrogant Bastard Onion Rings

Thanks to our bud Norm for the Arrogant Bastard Keg. You've made us fat and drunk and full of these round gems:
Shopping List:

- 4 very large yellow onions

- 1 recipe Arrogant Bastard Ale Batter (recipe 
follows)

- Vegetable oil, for frying

- Kosher salt

For the Arrogant Bastard Ale Batter:

- 2 cups (16 fluid ounces) cold Arrogant Bastard Ale

- teaspoon Cajun spice blend

- teaspoon kosher salt

- 1/2 teaspoon ground dried chipotle chiles

- 1/2 teaspoon smoked paprika

- 1/2 teaspoon granulated garlic

- 2 cups all-purpose flour

- 1 teaspoon baking powder

First, make the batter: Pour the Ale into a bowl. Stir in the spices. Sift the flour and baking powder together, then add them to the beer mixture slowly, whisking well until they’re evenly and thoroughly incorporated. You may need a bit more or less flour to reach the ideal consistency... It should be just thick enough to coat whatever you’re frying.

Cut off the ends of each onion, cut in half crosswise (around the equator), and remove the papery skin and thin outer membrane. Soak in a bowl of ice water for 10 minutes. Leave the rings big and fat.

Drain the onions, separate the rings, and spread them on a kitchen towel to dry.

Preheat the oven to 200°F. Fill a heavy-duty pan that’s at least 4 inches deep, pouring in oil to a depth of 
2 to 3 inches, and no more than halfway up the side of the pan. Heat the oil to 360°F (medium high on a good stove).

Dunk the onion rings in the batter and fry in batches until crispy and deep reddish brown, 4 to 6 minutes. Be careful not to overcrowd the pan, as this will lower the temperature of the oil significantly and result in soggy onion rings. Transfer cooked onion rings to a wire rack set over a baking sheet (or directly on a parchment paper-lined baking sheet). Season with a sprinkling of salt and keep them in the oven until the entire batch has been fried.

Serve hot, with a side of BBQ sauce for dipping. (No ketchup!)

MAIN - Slippery Shrimp from Yang Chow in LA

Yang Chow's in LA is really the place. And I'd love to say that I sat down and figured out how to make their famous slippery shrimp, but a simple google search was all it too. Make sure to get all your ingredients ready before you turn on the heat. It'll bring the urgency and the stress level of this way down.

2 cups peanut oil for frying
1 pound peeled and deveined large shrimp
1/4 cup cornstarch
2 large cloves garlic, minced
1/2 teaspoon minced fresh ginger
1/2 teaspoon cayenne pepper
1 tablespoon white wine
1 tablespoon white vinegar
1 tablespoon ketchup
5 teaspoons white sugar
1/2 teaspoon salt
1/4 cup water
2 teaspoons cornstarch
2 teaspoons water
5 green onions, sliced
Directions

Heat peanut oil in a wok to 375 degrees F (190 degrees C).
Toss the shrimp with 1/4 cup of cornstarch to coat, then drop into the hot oil, and quickly fry until golden brown, about 45 seconds. When done, drain shrimp, and set aside.

Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute. Stir the shrimp and green onions into the sauce until coated.

MAIN - Seared Albacore on Smashed White Beans with Spicy Mixed Red Pepper Sauce

It seems to be working well with dividing recipes up into groups or steps, so let's stay with that for this, one of the best ways you can treat a beautiful piece of tuna.

1. Toast Pepitas - In a dry skillet over medium heat, toast the pepitas till they start to pop and brown. Dump the pepitas on a plate, salt them while they're hot, and put aside.

2. Slice Lime.

3. Spicy Mixed Red Pepper Sauce - In a blender or food processor, mix a bell pepper, any hotter peppers you have depending in if you like the spicy, garlic, lime juice, a big spoonful of sour cream, and whizz in olive oil. Season with salt and pepper, taste. If you roast the pepper beforehand, the sauce will be twice as nice. This sauce is also good with raw veggies, eggs, etc.

4. Make the smashed white beans - in that same skillet, fry some garlic, anchovie, and crushed red pepper in olive oil. Don't brown the garlic. Add in a can of white beans that have been drained. Give the pan a shake, stir, then add in a cup of vegetable broth or a glass of white wine. Reduce heat to simmer and cook until most of the liquid is gone. With the back of a wood spoon, smash some of the white beans until you've got a creamy consistency, but can still see the shape of some of the beans. Make sense? Put this aside but keep warm..... if you see it starting to dry out, add a touch of water and try to maintain your consistency until the tuna is done.

5. Sear the Albacore Tuna - Season the steaks with salt and pepper, then on a real hot skillet or grill, cook them maybe 1 minute per side.

Slice tuna and assemble as seen in the photo.

BREAKFAST - Sunday Morning French Toast with Mount Gay Rum Bananas Foster

For the french toast:
- 3 sliced of thick bread per person. Try danish bread or Hawaiian King Bread.
- 4 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground cinnamon

In a shallow mixing bowl, whisk together the eggs, milk, vanilla and cinnamon. Quickly dip slices in mixture and cook in a hot skillet with a little butter until golden brown on both sides.

For the banana foster topping:
- 1 stick butter
- 1/2 cup brown sugar
- 4 bananas peeled and halved, cut lengthwise
- 1/4 cup dark rum, preferably Mount Gay from Barbados

Melt butter in a large skillet. Add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. Stand back when ignited and flambe. Be careful; a flame will shoot up above the pan. Let flame die down.

Serve. If it's Sunday morning and you wanna live life, coat the whole thing in maple syrup and drink some champagne with it. Follow with a nap.