FruitDISCO

FruitDISCO is not just about fruit disco. These posts will sample creations forged from the hottest kitchen fires, libations inspired by the dreams of unicorns, and the rhythmic melodies of the deepest oceans. FruitDisco, yeah. var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-31283165-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })();

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#homemade #momofuku #ramen #softboiledegg #shitakemushrooms #nori #chicken #yum #davidchang

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#sunday #breakfast #smokedsalmon #eggs #benedict #guava #mango #mimosas #homemade with #love

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Delft Blue cocktail with creme de violet and st germain (Taken with Instagram)

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Thomas Keller's favorite simple roast chicken on a bed of roasted root vegetables. Who knew that a dinner that looks this good could be so easy? Just sprinkle with kosher salt and bake!

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Yay! They have feet :D the macarons have adorable chocolate feet!!! (Taken with instagram)

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This is the third time we've made crepes in the past two weeks. They've evolved from over-browned, oval, flavorless to perfectly round and scrumptious crepes. The key to this is adding just a tad more sugar, not over mixing the batter, and using a smaller pan. We have a special visitor over from pineapple land so we made crepes with homemade whipped cream and fresh fruit. Next on the agenda: savory crepes. Mmm. 

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Dr. Pepper Chipotle Pulled Pork

I didn't think that there was anything better than a BBQ pulled pork sandwich, until we tried Pioneer Woman's Dr. Pepper Chipotle Pulled Pork with Jalapeno Slaw. Instead of cooking it in a dutch oven, we slow cooked it for seven, eight or nine hours. Who knows, we lost count. The meat was shredded then broiled and placed on top of a toasted roll with Jalapeno Slaw. I could barely snap a few pictures before quickly devouring our new favorite sandwich! 

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FruitDisco's Buddha's Hand Martini

2oz - Hangar 1: Buddha's Hand Citron Vodka 1oz - Lillet Blanc 

Stir gently with ice and strain into your mouth. Garnish with a lemon twist if you must.

Normally Hangar 1's citron vodka is good enough to drink on the rocks, but for the sake of tradition we've weaved their spirit into a delicately petit martini. The Lillet Blanc provides a brilliantly subtle backing that tones down the citrus and brings in a few floral notes.

Haters are gonna hate on the ratio of 2:1 (vodka to vermouth) but we found it necessary to bring out the flavors of both ingredients. As a tip, stir slowly but for at least 30 seconds to cool and bring out it's full potential. Sip gently + dream daringly. FruitDisco.

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Although it's been warm and ridiculously beautiful outside, our house never seems to get over 60. So we've been making soba. Here's yesterdays breakfast topped with mizuna greens from the garden. 

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MMMai-Tai's for the Young

2oz Dark Rum* 0.5oz Cointreau Half a lime Splash of Orgeat Layer Gran Marnier

*Add more for fun

Shake with ice for 30 seconds. Rest. Shake for another 30 seconds. Strain into collins glass. Garnish with Maraschino Cherry and lime wheel.

Tastes Like: A tropical orgasm of citrus and almonds. Use proper orgeat instead of almond liqueur for the best results.

The extra shaking breaks down the liquor and brings together the ingredients. The recipe may be too light for some which may require added fortification with rum/cognac. Sip heavy, drink heavy, drive safely.

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Lemon paparadelle with jalapeno chicken sausage, garlic, onions, warmed arugula, and parsley. Dinner brought to you from the fruitDISCO's garden. 

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We've been on a multiple day, Latin food binge. It first started a week ago at Parada 22, a wonderful Puerto Rican restaurant in San Francisco where we enjoyed Sangria, Mofongo de Camarones and Pollo a la Criolla. Then we visited our favorite burrito place, Taqueria Mi Pueblo in Petaluma, twice! At home, we're trying to perfect our own homemade corn tortillas. Chase is getting pretty good at flattening out the balls of dough into perfectly shaped rounds. 

Our last batch of tortillas was topped with chipotle slow-cooked pork. The pork was a perfect blend of sweet and spicy, extra tender after cooking for the whole afternoon in Dr. pepper and chipotle peppers. Each taco was garnished with freshly picked mizuna greens, homemade salsa and guacamole. All we need is a good cerveza! 

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We're cooking and baking through Thomas Keller's ad hoc recipe book. Everything is oh so ungodly delicious. Of course, our overall health and well-being is failing because we can't help and gorge ourselves on every tasty morsel. But still, you only live once. 

So late last night, I was determined to make the carrot cupcakes from Keller's cookbook but the simplicity of the grapefruit cake swooned me away. We also needed to somehow eat through a Costco bag of ruby grapefruit. By one a.m. the cake was out of the oven, brushed with grapefruit syrup, and left to cool. Fruit disco deliciousness. 

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Back in 2009, Kennedy (Thousand Oaks, CA) put out a deliciously tasty track entitled Karate.  Did you know this guy was the guitarist for the Silversun Pickups?  Me neither - Wikipedia.

Toung-in-cheek lyrics and a punchy bass line makes this '09 re-vibe well worth putting in your ear holes. Slap it on, drive like a gangster - that simple.

Also, who can hate this appropriate Dollar Shave Club plug?

Dollar Shave Club? F**king Great

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Balsamic and fig jam stuffed pork. Kale, arugula, pea shoots, mizuna, mustard and radish greens. Gorgonzola wedge. Oh my, fruit disco cafe.

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A double header for the late night final.

Mary Pickford (Variation) 2 oz Leblon Cachaça .75 oz Fresh Ruby Red Grapefruit juice .5 oz Luxardo Maraschino Liquer .25 oz Rose's Grenadine Shaken with ice and strained into chilled coupe. 

Recent experimentations into Brazilian Cachaça (think fresh sugar cane & rum)  has spawned off this Mary Pickford variation.  Normally made with clear rum and pineapple juice, the grapefruit juice and Cachaça substituted well to create this tropical wonderland of a cocktail.  

What the hell does this all taste like? Grapefruit front, cherry & maraschino mid, and sugar cane rum to finish.

Siesta 2 oz Platinum Tequila .5 oz Campari .5 oz Fresh Lime Juice .5 oz Fresh Ruby Red Grapefruit Juice .5 oz Simple Syrup Shaken with ice and strained into chilled coupe. Garnished with grapefruit twist.

Not much to say about this one except the combination of Campari (think fennel) and tequila is amazing.

Teuquila and fennel upfront, grapefruit & lime finish.

Where the hell are these cocktail recipes from? These recipes are adapted from The PDT Cocktail book. wtf is PDT?

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Thomas Keller's Buttermilk Fried Chicken - from Ad Hoc