Tuesday, July 21, 2015

Avocado Shrimp Toast

Happy Summer! Hello WORLD! Michael and I have been a bit off the grid for a bit, hence the no posts since February, Michael is head chef at a new fabulous restaurant, I have been doing some work with a gallery in the Santa Fe Art Colony, showing my paintings. All in all, it has been pretty busy, but a wonderful time!

That being said, we have put together a simple yet delicious dish inspired by summer and my recent trip with my family to Puerto Vallarta (Michael couldn’t make it because he is el jefe and needed). We have made avocado shrimp toast. This is such a simple dish, yet very complex in flavor, and is great for brunch or even just a snack.


½ Lb. peeled and deveined shrimp (about medium size)
Sourdough baguette
3 avocadoes
1 lemon
1 lime
2 Tablespoons canola oil
1 teaspoons kosher salt plus some pinches

Start by preheating oven to 400 degrees and slicing bread a ¼ to ½ inch thick, depends on your preference. Put bread on sheet tray and in the oven when the oven reaches temp. Toast bread about 12 minutes, flipping half way. Since all ovens are not created equal, just keep an eye out on toast burnage.

I like to buy my shrimp peeled and deveined to save the time, but check to make sure it is completely deveined because I know it's childish but it's just guhross if they are not completely cleaned. Heat oil and juice of a lemon inn a skillet on medium high heat, until it starts to slightly brown….SUPER CRUCIAL, don’t let oil burn, just let it slightly brown. Place shrimp in skillet, season with a teaspoon of salt, and cook about 3 minutes each side, or until shrimp turns pink. Remove from heat.

To assemble this glorious masterpiece get all of your ingredients ready; have your bread out, open your avocado up, pick some rinsed cilantro, slice your shrimp down the middle length wise, and roll and then slice your lime.  The reason you roll the lime is to open up the juiciness inside!

Start with your toast, then layer slices of avocado, and the pinch some salt on top. Next lay 3-4 shrimp slice on top, squeeze some lime on top, sprinkle some chili flakes, and lastly top with some cilantro!


Monday, June 29, 2015

Summer 2015

   Happy Summer!!! I know it has been an extremely long time since we have posted, but we have been extremely busy! Michael is Chef at a new restaurant, I have been taking on much more with work and painting. We apologize for the blog vacation, but we promise that the food we have in store is worth it.



Saturday, February 14, 2015

Valentine's Day Strawberry Upside Down Cake

Happy Valentine’s Day!! Tis the season to remind the ones you love why you love them, how you love them, and generally just how lovely they really are. It doesn’t hurt to show that love with a strawberry upside down cake!

Whip cream:
½ Tablespoon vanilla extract
1 cup heavy whipping cream

2 teaspoons cinnamon
 ½ stick of unsalted butter
½ cup brown sugar
2 cups strawberries

Pinch of cinnamon
3 cups flour
1 Tablespoon baking powder
½ teaspoon salt
1 ½ cups sugar
4 eggs room temp
1 Tablespoon vanilla extract
¾ cup heavy cream
2 sticks room temp butter


Preheat oven to 350 degrees.
Start by slicing the strawberries and measuring out all of your ingredients.
Make the cake first. In a medium sized bowl whisk together flour, baking powder, salt, and cinnamon.
In a separate large bowl beat the two sticks of butter and sugar until light and fluffy. Beat in the eggs one at a time, then beat in vanilla.
In a small bowl mix together ½ cup water and the cream. Start mixing it all together by beating the flour in thirds, and adding the cream mix in between.  Set the batter aside.
Spray down your loaf cake or butter it in preparation of pouring batter in. To lay down the topping for the cake, melt down ½ stick of butter, ½ a cup of sugar, and the cinnamon until the sugar melts.
Pour at the bottom of the loaf pan. Lay the strawberries down creating two layers if possible to ensure maximum juiciness! Next spoon the batter on top.
Place in oven and bake for 50 minutes, and turn half way through. Check to see if baked through about 40 minutes in.
In the meantime, make your whip cream by beating the remainder of your whipping cream and vanilla extract on high speed until it forms peaks.
Serve warm to the ones you love!
Happy Valentine’s Day!

Sunday, January 11, 2015

Paleo Brunch Crostini with Tomato Caviar

Happy New Year!!! In this New Year we have decided to be healthier, as I believe everyone says they will be! Michael being a chef makes it difficult for him to adhere to this, but I have decided to try and eat Paleo-ish for a bit. I mean why not!? For a paleo dish we have created a Paleo Brunch Crostini with Tomato Caviar, not all brunches need to leave you feeling heavy!

Ingredients: makes about 5-6

1 cup almond meal
1 egg
1 ½ Tablespoons unsalted butter, chopped

5 eggs
3 small avocadoes
1 Tablespoon red wine vinegar
Pinch of salt
2 large tomatoes
4 slices thick prosciutto or any other meat you would like to put on top

Start by making the crositinis, since they are made with almond meal, they are gluten free and very low carb which is awesome. Preheat the oven to 375 degrees, and combine all the ingredients in a food processor and combine until you make a dough. Roll a small ball in your hands and pat down to make your crostini about an 1/8 of an inch thick. Bake for 16 minutes, rotating half way through.

Next prepare your toppings!

Avocado: With a fork cream together red wine, avocado, and a healthy pinch of salt.

Egg: Slow cook you eggs. Place eggs in water, then on the stove. Bring to a boil, once boiling, remove from heat and let cover for 2 minutes. Remove from water and place in cold water to stop the cooking. Remove the shell and chop.

Tomato Caviar: cut the top off of the tomato so that you can see all the pockets with the seeds. Using a sharp knife, slice in between the meat and the seeds of the tomato so that you are removing the meat from the seeds. Next carefully detach the seeds and they should come right out!

Prosciutto: Chop into pieces, you can either crisp it on the stove for about 3 minutes, or leave as is.

To put the crostini together first put down the avocado, then the egg, top with prosciutto, and tomato caviar, and sprinkle with salt. Enjoy your deliciously healthy and awesome brunch crostini!