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Archive for the 'Sexy Sides' Category

Sep

Sweet Iced Tea, Southern Style

Categories: Sexy Sides
Tags: barbeque, food, grilling, photography, southern, sweet iced tea, women

Nothing compliments a hot day like some freshly brewed iced tea. Hillary grabbed one of the few hot days here in Seattle to show some southern splash and serve up some of her special, sweet iced tea. She brought water and tea bags to a boil, then poured into a jug that could take the heat. She added some organic sugar to taste then poured over ice with some lemon and a sprig of mint. PERFECT bevrageage for any barbeque. And dang if it ain’t easy.

Hillary used:

Lipton tea bags

Organic Sugar

Ice Cubes

Lemon

Fresh Mint

Aug

Broccoli in a Fairly Odd Swan Pouch

By Jean Curtis Leave a Comment

Categories: Sexy Sides
Tags: barbeque, bbq, broccoli, garic, grilling, photo, photography, women

Grilling broccoli is not easy. Broccoli doesn’t jump to your mind when you’re thinking veggies on a stick. Sticks are usually adorned with peppers, onions, zucchini and things that get all juicy when the heat is on. Broccoli carries fears of catching fire. So, Adie decided to pouch it. She did two pouches. One was dressed with extra virgin olive oil, crushed garlic, salt and pepper over the broccoli. The other had the same but with a little water added. Both were pouched into a beautiful swan to impress the guests. The swan had a little head big body thing going on, but no shame for trying. When making broccoli pouch swans remember to be liberal with the tin foil. As a result, the pouches did their thing and the one with water added came out superior. Also, it doesn’t take long to grill, so don’t put it on first or it’ll get a muted green trending brown color ( thus no photo of finished result ). You want to go for a perky green when cooking broccoli, which doesn’t take long to achieve.

For the broccoli:

Broccoli florets

Garlic

Salt n Pepper (pah push it real good)

Extra Virgin Olive Oil

Foil for pouching into decorative Swan or Pterodactyl

Wee bit of water

Aug

Sorta Sangria Starring Mango Puree

By Jean Curtis Leave a Comment

Categories: Sexy Sides
Tags: cocktail, cooking, food, grilling, photography, photos, sangria, seattle, women

Adie popped by taking the kitchen by storm pulling desirables that when moistened with liquor would make Sangria like no other. Sangria so refreshing that as she sat next to the pool with the breeze blowing through her hair an easy smile happily resting on her face, Seattle’s hottest day of the year went unnoticed. A bottle of wine emptied, most of a bottle of Pellegrino some sliced lemons and clementines popped in and it’s off to puree some succulently ripe mango. This was the magic ingredient. A splash or so of white rum with a sizzle of sugar readied the mix for tasting. A bit more sugar says Adie. After the mix partied with the ice, it was poured into the pretty, party pitcher and garnished with fresh mint. You don’t want to over mint. Too much mint takes all the fun out of Sangria trending to Mojitoland and for that matter all this talk about Sangria when what we’ve actually made was August Punch, but who’s checking. One girl’s Sangria is another girl’s Punch. For this girl, the punch was in the beautiful Anam Cara Riesling. Lacking a dryer wine at peep toe pumps reach and no desire to pop up to the shops, we pulled out the Riesling to give ‘er a go. It went well. The Sangrian August Punch was light, refreshing ( I know I said that already ), not sweet and not too alcoholic tasting. PERFECTO for a hot summer day. Adie girl, you done good.

She ended up using:

Clementines

Lemons

Ripe Champagne Mango pureed in a Champion (the one that looks like a pig)

Pellegrino

Bottle of wine

Cruzan white rum

Organic Sugah

Aug

Salted Watermelon, Yuk or Yum?

By Jean Curtis Leave a Comment

Categories: Sexy Sides
Tags: arkansas, barbeque, bbq, food, grilling, salt, watermelon, women

Ms. Hillary from Arkansass says, “heck ya and I’m fixin’ to have some more.” Quite simple really, cut the watermelon, pop some salt on top and chomp away. So busy taking photos, I didn’t even try it! I need to do another round to add my two cents. I’m going into to it with a Yuk verdict, but I’ll keep an open mind. Perhaps giving the watermelon a little tequila bath before the salt might sway me to the other side.

Mar

Simple Pots

By Jean Curtis 2 Comments

Categories: Sexy Sides
Tags: barbeque, bbq, cooking, fingerling, food, grilling, oil mister, photography, potatoes

Fingerling Potatoes

Maggie Used:
Fingerling Potatoes
Salt
Pepper
Extra Virgin Olive Oil

With a pile of fingerlings, who needs fancy? Step aside and enjoy their true flavor. After the pots were scrubbed, cleaned and halved, Maggie popped them in a large piece of foil that would act as a snuggy bed for them to do their magic. Before she closed and crimped the edges, she whipped out the extra virgin olive oil to slather up the potatoes. Adding the two secret herbs and spices, salt and pepper, chopped garlic was added. Crimp the foil into a pouch and it’s grill time. Depending on the heat of the coals, by the time it takes to polish off two glasses of champagne and catch up with the latest American Idol scandal (that guy had gay stripper written all over him. Hot, baby, hot!), check the fingerlings as they are most likely close to done. These simply prepared pots with the smoke of the grill were a total hit. Heated up the next day in Mrs. Microwave Yo, they still had that amazing flavor. I’ve also prepared the pots with an oil mister, which lightly kissed the fingerlings with oil, still resulting in divine potatage yet forgiving to the waistline. I’ve tried two oil misters. The first was the Misto Gourmet. This is a fancy, sleek little number that got me all hot and bothered with its fancy spray. The romance ended a few weeks later when the light spray quickly turned to a steady piss of olive oil. The new mister, the RSVP Endurance (condom or oil mister?), seems to be consistent and reliable, but we’re still in the honeymoon phase.