This risotto with pistachios and seafood was so amazing. I had this for lunch at a restaurant in Palermo, Italy.

TACOS con Todos!!!

Why stop at one?! Do it all. Ready to BBQ for the fam or just eat like royalty? This is the meal that will leave everyone full, sauced, and barely moving.

8 corn tortillas
1 rib eye steak
3 pieces of talapia
15 prawns
cilantro
taquila
wine
canola oil
salt
pepper
brown sugar
cheddar cheese
sour cream
guacamole

MEAT
Marinate the prawns in tequila, salt, & pepper. Marinate the tilapia in tequila, salt & pepper.Marinate the ribeye in redwine, brown sugar, salt & pepper.
All meat should marinate for 3 hours.
Fire up the Coals!!
Put prawns on skewers.
Grill the meat. Steak, prawns, & talapia.until done.
Taco Shells
Fill a saute pan 3/4 full with canola oil & turn on high heat. When oil is hot, grab the tortillas and place half in with metal tongs.Wait till the half in the oil starts to harden and stay in place. Then flip to other side (create a wide taco shape).
While taco shells are hot add cheese inside to melt.
Then ADD what YOU LIKE!!
Meat(s), sour cream, guacamole, cilantro ect.

............Ravioli w Sage & Brown Butter....

Are you hungry? This beautiful dish has a plethora of pros & is good when prepping for a busy day. Not only the zesty arugula salad, but the oaky & truffle flavors in the layers of Reggiano & goat cheese.

Ravioli with Sage & Brown Butter
Serves 2

1/2 lbs of Goat Cheese & Bacon Ravioli
1/2 lbs of Porcini Truffle Ravioli
6 Sage Leaves
5 tbls of butter
1/2 Lemon
Reggiano Cheese

1. Boil both pastas until al dente (cooked to be firm) 2. In a large saute pan, melt butter in a high heat. Once butter is melted shred the 5 sage leaves into the butter. Squeeze half a lemon into the butter & stir until butter is brown 4. When butter turns brown turn off heat & add cooked raviolis 5. Sprinkle with Reggiano Cheese & serve!

Julia Child

Since I started this food & drink blog many people have started mentioning Julia Child, her cookbook, & of course, the movie Julie & Julia. Lucky for us Christopher's mom has Julia's cookbook "The Way to Cook"! Then, for the first time tonight, I learned about the quarkiness & dedication of Julia as we watched the movie Julie & Julia. We are left feeling even more motivated to share and catalogue are many flavors of YUMSAUCE.

Ominous Tea

I picked the name on account of the nostalgia of this evening. There was a lightening and thunder storm that moved right past us as we played our steal string guitars on the patio. A perfect night for this ominous creation. Christopher & I put to good use the rest of our Peach Flavored Vodka & invented the "Ominous Tea"(make sure to use your spooky voice).



Ominous Tea

3/4 cup Sweet Carolina Sweet Tea Peach Vodka
Splash of Vodka
Dash of bitters
Topped off with champagne

Place three ice cubes in a glass then pour chilled Sweet Carolina Sweat Tea Peach Vodka, use 3/4 cup. Add a splash of regular vodka, dash of bitters, & top off with champagne. Lastly, you can even add a cherry, or as we did, lychees to the drink.

Omelet Provencal

If you are craving something more than the ordinary breakfast this omelet is pure "Yumsauce"!

In the search for new fun breakfast ideas we stumbled upon a recipe that was in between an omelet & a frittata. This one seemed easy enough, but with a few changes to the recipe we've perfected it! Or at least Christopher did.

Omelet Provencal
Serves 4

1 1/2 cup zucchini thinly sliced
3/4 cup fresh corn kernels
1/2 cup roasted sweet red peppers, thinly sliced & chopped
1/4 cup sweet white onion, chopped
1/4 tsp fresh oregano
1/8 tsp of crushed red pepper
1 tsp of garlic
1 tbsp water
5 large eggs
1/4 whole (or non-fat) milk
1 cup of cheddar cheese

Got it!? Good, on to the fun:)
1. In a non stick pan, combine vegetables, fresh oregano, and water.
Cover & cook over medium heat, stirring occasionally until crisp & tender.
2. Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with Cheese!Then cover the pan to ensure eggs cook on top.
3. Cut into wedges or Slide onto serving platter & enjoy!

Peach Belini de Austria

Peach Bellini's "hit the spot".

With wonderful juicy summer peaches enjoy a satisfying thick martini with a light bubbly champagne. Who needs breakfast when you have Peach Bellini De Austria.

Peach Bellini DE Austria
Serves 1

1 muddled peach
3/4 Splash vodka
1 tbs Simple Syrup
Slash Triple Sec
Top off with Rose Champagne

Slice 1 ripe peach into small pieces. Place the peach into the cocktail shaker & muddle vigorously. Add 3/4 cup Vodka, a splash of triple sec & 1 tbs of Simple Syrup.Strain into martini glass. Then finally, fill your martini glass (top off) with Rose Champagne.