spicy lime lettuce wraps with peanut, ginger, white beans and minced pork

These lettuce wraps are one of the funnest things you can eat- especially with a small group wrapped around the kitchen table.  Everyone gets in with their hands, its potentially messy, goes great with beer and DELICIOUS.  In a [very] large pan or skillet, sautee a chopped yellow onion, a chopped piece of ginger (about the size of your thumb) and a habanero pepper with some salt and ground black pepper.  Let that cook down for a bit and add 2-3 tablespoons soy sauce, the juice of 2-3 limes, two flats of ground pork (I prefer pork for this but feel free to substitute beef or turkey) and break up the meat as it starts to cook.  While thats cooking throw 2 cups of peanuts into a food processor or chop them by hand.  As the pork cooks add a bit more soy sauce and lime juice then as everything starts to 'dry out', move the meat to the side and crack 3 eggs on the bare bottom of the pan, break the yolk then let them cook.  When the eggs are almost done, scramble them into the meat.  Shut the heat off, and add two cans of drained white navy beans, about half the chopped peanuts and a large handful of chopped cilantro. Add more fresh lime juice to taste and serve in the center of your table with a plate of washed lettuce leaves, a small bowl of chopped peanuts, lime wedges, slices of jalapeños for the adventurous ones, mung bean sprouts  (if you can get your hands on them) and plum sauce. You should be able to figure out the rest: STUFF, TOP, WRAP AND EAT!

Christmas gift ideas?

If you're struggling with that one person who has everything or don't want your $15 tchotchke to be forgotten or regifted, think FOOD & DRINK. A bottle of wine or liquor (stuffed in a Christmas sock is always a great idea) will always be appreciated.  For higher-end friends make your own basket of your favorite cheeses, dried meats and olives, and in the case of an informal Secret Santa or something more casual, you can make you own gift box better than you'll ever find out.  Photographed above was a "Taco Night Kit" that I made for the Komen-DC Holiday party. Other great ideas can be a "Breakfast Box" box of pancake mix, a small bottle of syrup, chocolate chips, raisins, can of whipped cream and a can or two of fresh berries.  Another fun one for coworkers is "The Office Snack Survival Kit."  Instant oatmeal, Top Ramen, Cup-of-Soup, Nuts, raisins, hot sauce, salt and pepper shaker and a box of tea.  Be creative and you'll be surprised. Gifts like this can be lots more fun (and cheaper) than you'd ever expect.

Pasta e fagioli

Craving pasta but looking for some extra protein and fiber?  This is something my parents would often make in the winter with the leftover pinto beans from the garden that they would freeze.  In our case today, used drained and canned pinto beans or soak and drain the dried ones.  Some people like to make this more soupy but i Like mine better like this.  Choose your pasta but keep the shape small enough to match the shape of the beans- orechiette work perfectly.  Then in a saucepan with olive oil, sautee a chopped yellow onion with some hot pepper (I’ve been using habaneros these days) and a bit of salt.  After the onions soften put your pasta pot with water to boil and add 2-3 chopped tomatoes to the saucepan. After about a minute add 2 cans (or the equivalent) of the pinto beans, cover and leave on low heat.  After the pasta is aldente, drain the water, then mix the beans with the pasta in the same large pot over medium to high heat for 30 seconds to a minute stirring constantly then plate and serve with some black pepper (fresh parsley if you have it) and your favorite grated cheese.

REVIEW: Cowgirl Creamery

So I was talking about cheese on Saturday with Jackie and I find out she still somehow has never been to Cowgirl Creamery.  Holy frijoles, this place is amazing.  Located on 9^th and F in DC and @ the Ferry Plaza in San Francisco, Cowgirl Creamery carries its own organic brands while promoting small scale artisanal cheeses from across the world.  Walk in and find specialty sauces, cheese boards, books and accessories then make your way to the back to discover a an overflowing case of cheeses just waiting for you to sample.  Ask your questions and get ready to learn as the maître fromager hands you sample after sample of the world’s finest dairy indulgences.  Don’t get carried away because you can end up purchasing more than you planned but I guarantee if you check it out once it won’t be your last time. Cowgirl Creamery in Washington DC. 919 F Street NW, Penn Quarter, Washington DC202.393.6880

HAPPY HOUR DC: Nage, Scott Circle

With two locations (Rehoboth Beach & Washington DC), Nage's District location is not far off the beaten path but seemingly in the middle of nowhere-- on Scott Circle in the Courtyard Marriott.  The food here is fantastic, everyone's friendly, the lunchtime crowd is always nice and happy hour is.. happy hour is actually pretty good- as long as you dont want to see and be seen or if you need catch up with a friend some place where you're sure to not run into anyone. Lighting is kinda funky red at times but you get used to it after your first cocktail.  Happy hour, Monday - Friday $5 Specialty drinks $4 Stoli $3 Select beers $2 Select house wines $1 Fries.  Check it out and don't worry, you're smack between Dupont and Logan if you're planning on doing anything after. Nage 1600 Rhode Island Avenue, NW, Washington, D.C. 20036.

NEWS: REPOST: PROTEIN INFUSED VODKA

Ladies and gentlemen, here we have it.  Vodka with a rumored 2 grams of protein per shot.  Who's gonna go first, Jeffries or Von Storch to put a bar in the lobby of their next gym (common Doug!)?  Turns out the protein cuts the bitterness normally associated with vodka and apparently helps with a hangover.  Seems like the only place to purchase this sweet thang is Cali or New Jersey.  I might need to pick some up next time I head up the Turnpike!

this stuffing may kill you...

 

...but it'll sure be a good time.  Little late for Thanksgiving recipes but this is what we did:  Bacon, sausage and salami, all chopped in bite size pieces and cooked to perfection, then add chopped asparagus (the thicker kind), and mix in enough eggs till they're "swimming."  Spoon this into your turkey and toss the bird in the oven. The mixture will expand in the cavity and will come out PERFECT (or don't bother with the bird and just make the world's unhealthiest omelet).

DRINK: Chocolate martini

Chocolate martini.  PERFECT for the holidays.  Swirl some chocolate syrup on the bottom of a martini glass then over ice, mix 2oz of vodka (Goose is great for this), with 1/2 ounce creme de cacao and 1/2 ounce Frangelico.  Pour and serve.  If you want you can rim the glass with cocoa powder, add a mint leaf or drop in a cherry, but I like it just like this.

REVIEW: Julia's Empanadas, DC

So Julia's got her empanadas scattered all over the city, conveniently next to lots of the clubs and bars.  I wonder why? No I don't wonder, I know.  Because they're salty, spicy, warm, completely gratuitous pockets of dough filled with a right combination of angels and demons that make the absolute perfect drunk food. Not gonna say they're healthy but at least they're baked.  They come in Chilean Style Beef, Jamaican Style, Spinach, Chorizo, Salteñas and Vegetarian. My and my friends' favorites are always Jamaican and Salteñas.  Get one at 3:20 am after a night of dancing and a few too many cocktails and you might think you're in heaven.  Also, not bad  on a cold windy day like this. Julia's Empanadas Dupont, Brightwood, Adams Morgan and Columbia Heights

food and sex

WOW

stuffed calamari

Much easier than you would think.  Get six or so fresh squid heads-  Whole Foods usually has them but you might need to shop around otherwise.  Get them home, rinse 'em out real good and set aside.  In a food processor (or by hand if you don't have one) throw in two boiled potatoes, half a cup of bread crumbs, 2-3 jalapeños, and good fistfull of parsley, 2-3 tablespoons of olive oil, then mix in some salt, black pepper and an egg. With a teaspoon gently fill each of the heads, secure it with a toothpick and pan fry for a few minutes on each side till they turn white and just get golden brown.  This is FANTASTIC over a bed of baby spinach with shaved radishes, red onions and a balsamic reduction.  This is a good alternative when considering sustainable seafood and sure to impress anyone who appreciates calamari. 

mushroom risotto

So there's really no healthy way to get around this but every once in a while you need to indulge- ESPECIALLY on a rainy winter day like this.  Over low heat in a large pot, coat the bottom with bit of olive oil and sautee half a red onion and some fresh garlic with about a tablespoon of salt.  Then toss in a 2 cups of unrinsed arboro rice (we always use arboro for risotti) and toast that for about 30 seconds to a minute, constantly stirring.  Add a cup and a half of white wine and half a stick of butter.  Once everything mixes and sets (about another minute or two) add a cup and a half of chopped, dried porcini mushrooms and four cups of water (for a richer risotto substitute a broth for the water just be careful as it can get salty).  Once that all comes to a boil I like to throw in a diced tomato or two and finely chopped chives if you have them, give it a big stir, cover and shut the heat of.  Let that to sit for 15-20 minutes and the rice should absorb all the liquid.  In the end the risotto should be thick but loose and not watery.  If it turns out too dry and the rice is a bit crunchy, stir in more water or broth over low heat, half a cup to a cup at a time- and if you feel its too loose just keep it over low heat for a bit- just be sure it doesn't stick to the bottom. Just before serving add 3/4 of a cup of grated parmigiano cheese, plate and serve with some cracked pepper and some fresh mint or basil leaves. 

REPOST: whipped lightening

um... This says its all.  Alcoholic whipped cream.  I'm gonna get some of this all up in my coffee!  Fantastic idea. 

Find it here: http://www.whippedlightning.com/index.jsp

REVIEW: Palace Bar & Grill, Miami Beach

If you're in Southbeach and want to eat on Ocean Drive but don't want to get ripped off in every sense, just go to Palace.  Basically every other restaurant has ridiculously over-sized cocktails for $12-18 bones, dinner specials that aren't always quite what they seem,  and frankly the food isn't all that.  You're paying for the atmosphere and that's it. Palace is veeery different though, its a regular Bar and Grill-  No bells or whistles, no huge cocktail glasses.  A sandwich and a vodka-soda at Palace is going to cost you what a sandwich and vodka-soda will cost you in DC or San Francisco.  Only thing is you have the view of "blue skies, sunshine, white sand by the mile." I got a slammin fajita wrap which came with a small salad, guac, sour cream and salsa. GREAT way to start your weekend away. Palace Bar and Grill 12th and Ocean, Miami Beach

REVIEW: David's Cafe, Miami Beach

So if you're a regular on South Beach you've probably at least heard of David's Cafe.  Its been there for forever, the food is fantastic and what hit me the most was just this last time when I was walking in, and there was a huge hand-written sign on the door that said something [almost exactly] like this, "To all our loyal customers and visitors, due to these harsh economic times we have lowered the price of everything on our menu.  Best of luck."  I saw that and was like, "Are you kidding me?"  I'd never seen that before.. EVER... well, I grabbed a special that night which was for twenty bucks it was soup or salad, I chose pumpkin soup (which was fantastic- it was brothy, not thick), and then my entree was a fillet of snapper that was itself filleted, had a layer of guava jelly in between then battered with dried coconut and flash fried.  OMG. so good, then came with rice, beans, and a glass of sangria.  Ugh, I can't wait to go back! David's Cafe  1058 Collins Ave. Miami Beach  and 1654 Meridian Ave, Miami beach

REVIEW: 8oz Burger Bar, Miami Beach

Holy Toledo, this is the place to go for a burger in Miami.  I know there are a bunch of offensively large artery-clogging burger places in Miami Beach but check this out.  I went with my friends Addy and Shawn is I can honestly say it was the best burger in a long time. This is from their website "Our signature burgers are "The 8oz" and "The Melrose", and are made with the highest quality humanely raised, hormone-free Black Angus sirloin, blended with short rib, chuck, and tri tip. We grill our burgers over live Texas oak, giving them an unmistakable taste that is all our own. Our natural grass-fed beef, free-range turkey and bison, and homemade veggie/vegan burgers can be customized endlessly with the long list of seasonal, house-made extras, sauces, and sides."  They've designed a bunch of different burgers (they're not all as unhealthy as ones we got- pictured above) but you can even build your own. 8oz Burger Bar, 1080 Alton Rd, Miami Beach, Florida 33139(305) 397-8246

palm heart ceviche

Delicious recipe that anyone will love- but even better if you have vegans or or people with gluten issues coming over and you want to please everyone.  Get two cans of palm hearts*-  the ones labeled as tips and ends are fine (they're cheaper too) since you'll be chopping them into bite-sized pieces anyway.  Put them in a container with the juice of 4-6 limes (depending how juicy), one lemon cut in thin slices, two jalapeños, half a red onion very thinly sliced, and salt and pepper to taste.  Let this marinate in the fridge for at least an hour but you can do this well in advance.  Serve the palm heart/onion/jalapeño mixture chilled with only a bit of the marinade (don't let everything be swimming in juice), chopped fresh cilantro, a few wedges of avocado, and if you like with a 1/4 ear of boiled corn.  Any left over juices can get sopped-up with bread, added to a meat or fish marinade or used in a salad dressing.

*Costa Rica has great sustainable palm heart production so aim for that when shopping.

fresh and healthy meat chili

In a large pot, coat the bottom with olive oil and sautee some chopped onions, carrots, celery, and jalapeños  till they begin to soften.  Throw in a package of ground beef* with a 2 tablespoons or Worcestershire sauce and slowly cook till the meat is no longer pink.  Get a bag of frozen bell pepper strips and trow them in a blender with olive oil, juice from 3-4 limes, garlic and some salt.  Add the blended peppers to the pot with 2 cups of frozen corn.  Let everything get to a light boil and reduce the heat to simmer.  Add a can of drained and rinsed black beans, a can of white beans and a can garbanzo beans to the pot.  Simmer for another 5 minutes and serve warm with cracked black pepper and a lemon wedge.  Fresh herbs always make a nice touch too. 

*I only ever you beef that's been ground in the store.  That way you know its one or two or three pieces of clean meat that get fed by and into a grinder and with no filler.  Prepackaged beef or "hamburger meat" often has filler and is processed in industrial facilities where attention is not always given to cleanliness of the food or equipment.

pasta with squid ink

OMG this was sooo good.  My gift from Shannon from Barcelona, it was an already prepared seafood and squid ink sauce.  The pasta got cooked with it and man, my mouth is watering just thinking about it.

I'm looking everywhere to try and find it in the US.

REWARD for anyone that can find me some!

greek bruschetta

Its pronounced broo-ske-ta, just so you know.  But when I was in reading, PA, of all places, I saw this and its a great idea.  Get a bag or mini pitas and throw them on a cookie sheet, put a slice of tomato on top and toss it all in the broiler for only a minute- don't leave it too long or it'll burn- just to toast it a little.  Then drop some cubbed feta cheese on top with some parsley and black pepper and drizzle some olive oil.  Retoast if you want the cheese to melt a little more and serve warm. Yum yum

quinoa

So a couple people have asked me recently where to find and how to cook quinoa.  Well, long story short, this is an awesome grain and hot in any restaurant pretending to be healthy.  Find it in bulk at Whole Foods and in boxes in the healthy food section of most grocery stores these days.  It comes in red and white.  The red has a heartier taste but rumor has it that they both carry the same nutritional value.  To cook you do 2 cups of water for every cup of quinoa.  Bring to a boil and let simmer, cover it and cook till all the water's absorbed in about 15 minutes.  Use this as a substitute for rice or couscous- its really pretty good.

DRINK: blackberry rum

So a month or 2 ago I went with Lita, Vic and a couple friends to Homestead Farms in Virginia to go peach and berry picking.  Tons of fun.  Great relaxing day, you get to picnic, get a hotdog if that's how you roll and just chill in the sun.  Well, we got so many blackberries I wasn't sure what to do with them since pie isn't really my thing.  I ate a bunch, smoothied even more, froze a huge tupperware, and with the rest I divided them into mason jars pack with a washed lemon rind and half a cup of sugar.  Once they're all packed in fill the remaining space with white rum.  Close tightly and refrigerate for at least 2-3 weeks occasionally  turning the jar upside down and right sight up again to help dissolve the sugar. This soon becomes an amazing treat as the blackberries swell with alcohol and the rum turns dark purple.  Try couple spoons of this over vanilla ice cream.  mmmmMMMM

Repost: Rainbow Bacon

Fun idea, no?  I could see this anywhere from a ridiculous brunch to kids party or pride. 

Reposted from http://bacontoday.com/colored-bacon/

veggie fajitas

So I had this at Lauriol this weekend with Shannon with our usual Sunday afternoon pitcher of sangrita.  Easy enough to make at home, this is an awesome idea if you wanna share a healthy, fun, low stress meal.  At Lauriol they essentially get two of all the vegetables they have (cauliflower, asparagus, peppers, onion, whatev)  and throw them on the flattop grill with a nondescript Worcestershire-ish sauce.  They bring it out on a fajita plate with some guac, salsa, sour cream and tortillas. How easy is it to get two different bags of mixed frozen vegetables, throw them in a saucepan with a touch of oil and Worcestershire or soy sauce, wait till they brown a little then serve them just like that with a couple tortillas and a vat of guacamole. Plus its another great excuse to make margaritas.

REVIEW: Pret a Manger, Wash DC

Pret a Manger is something we need more of, and EVERYWHERE.  They rave on their high quality, always fresh, and never a day old food- and you can tell.  The breads for their sandwiches are top notch and worth the carbs.  Ingredients are all natural and dropped off by suppliers each morning.  So, the deal is, you walk in, look at a refrigerated and heated shelving system that holds sandwiches, wraps, parfaits, drinks et cetera, you choose what you like walk over and check out. Only bitch is when its crowded you have a pile of indecisive jokers on their lunch hour holding up your way to the front- whatev, its worth it.  Stop by if you're in the hood, its right across from H&M. Pret a Manger  1825 i st nwWashington, DC 20006 (202) 403-2992

melon, jalapeño, lime, red onion and cilantro salad (or with chicken)

This is hands down one of the best summer dishes you can have.  

Vegan or with lean chicken, this can please anyone. Cut a whole cantaloupe in bite sized pieces, and mix with a large chopped red onion, a few jalapeños (depending how hot you want it), a handful of cilantro, juice of 4 limes (assuming they're large and juicy) salt and black pepper.  If you want it vegan stop here, otherwise pull the meat from a rotisserie chicken or chop a few grilled chicken breasts and mix it all together. DELICIOUS, healthy, sweet, savory, spicy and tangy all in one. 

baked cheese tortellini with eggplant

Throw a chopped eggplant, bell pepper and garlic with a touch of salt and olive oil in a saucepan and cook on medium heat till the garlic just starts to brown then add a 12 oz can of crushed tomatoes.   Stirring occasionally cook everything till eggplant is tender then remove from heat and set aside to cool.  Drop your cheese tortellini in a pot of boiling water--they'll sink to the bottom but as soon as they float to the top collect them with a slotted spoon and they're done.  Gently fold in the tortellini with the eggplant and sauce, move everything to a large oven-safe casserole and cover with a generous layer of Parmesan cheese.  Bake uncovered in a preheated oven at 275 for 10-12 minutes until the cheese melts and starts to bubble but doesn't quite burn.  Carefully remove and set aside for a minute to slightly cool but should still be served hot.  A helping of this with some cracked pepper and some fresh basil will keep you going back for more.  Sure to please almost any crowd.

sicilian sausage over navy beans simmered in beer and fresh vegetables

Was using up some odds and ends I had in the kitchen and invented one of my favorite new dishes.  In a large skillet or saucepan slowly cook 4 links of Sicilian sausage with a red onion, bell pepper and a handfull of chopped porcini mushrooms and lightly season with salt.

After the sausage is browned and ready, remove from heat and set aside (be sure to leave everything else).  Quickly deglaze the pan with half a bottle of beer being sure to catch any bits stuck to the bottom and add 2 12-15 oz cans of white navy beans (or the equivilant of dried navy beans you've soaked over night).  Lower the heat and simmer uncovered for 15-20 minutes until everything has reduces and the beans become a loose mixture instead of a watery stew.  Mix a generous amount of chopped cilantro, move to a large serving plate and add sliced sausage links on top.  This is a fantastic, hearty meal probably best for a nice autumn or winter day- but we still enjoyed it in the dead of summer.

REVIEW: Tabard Inn, Washington DC

So I was inspired to do another crabcake tour of DC.  Let's see if it actually happens though since I have less time than a broken clock. Here we go again at Tabard Inn.  Interesting interpretation but once again terrible execution.  This has happened so many times. Fine, go for a cocktail at the bar, or sit in a quirky nook, by the stairs. Whatever.  But the food here is sometimes too creative so if you don't want to risk it and you're stuck on a business lunch stick with something simple.  Steak, burger, salad... of wait, the niçoise doest have lettuce.  This very bread-y and crumbly sub par crabcake was with I think what was supposed to be watercress, roasted corn (which may or may not have come from a can), all over a lobster bisque. Aside from the fact I was left to consume my briny lobster bisque with a fork, nothing seemed so go together, the flavors confused each other and the crab cake, really, was comparable to one from Phillips. Fish tacos are okay if the "nuggets" are not over fried. Burger's OK. Tabard 1739 N St NWWashington, DC 20036(202) 331-8528

DAHLAK: new cocktail and beer list

DAHLAK: renovation

So long story short, I was broke and walked into almost every restaurant and bar within four blocks from my apartment asking for work.  I would've been fine bartending, busing, hosting, working in the kitchen or waiting tables.  I didn't care.  Turns out the only place that was interested was Dahlak, on 18th/U/Florida.  Well, one thing led to another and I've taken a new lead on redoing a ton in this place.  Aesthetics have changed a bit with some cleaning and decluttering.  Small changes like adding bar hooks, painting and changing lights are under way.  Soon looking to redo bathroom walls & fix.  And the MENU.  We're adding lots more options adding more Mediterranean/Italian influence.  A large salad entrée section, more appetizers and a small light bar menu.  Looking to one day have new chairs and tables, redo storefront windows and update the kitchen and back patio.  Stay tuned!

couscous with mixed vegetables [and optional shredded chicken]

Cook your couscous as indicated on the box but calculate that in the last five minutes or so you throw a cup of frozen peas and a cup of frozen corn on top.  After its done, transfer to a large serving bowl, add salt and pepper to taste, a dozen or so sliced cherry tomatoes, half a red onion and a finely chopped red pepper and give it all a stir. Thats it.  If you have some other veggies lying around throw them in too.  If you want to go up another notch pull the meat off a rotisserie chicken from the grocery store (or roast your own) and add that to the mix.  Great served cold so you can prep this a while in advance.

spiiiiicy meatballs

Ground beef, bread crumbs, an egg, chopped chili peppers, garlic and more cilantro than you think is appropriate. mix everything together, roll in balls and drop them in an inch or so of vegetable oil.  Fry till they're golden brown and let them drain on a paper towel.  The of us ate about 4 pounds worth of this almost immediately after I removed them from the oil.

food and sex (totally PG)

who doesn't love Nandos... please tell me they have peri peri chicken in your city.

food & sex

OK, so this video's been out for a while and I've debated posting it but Christ, it's summer, I live in steamy DC & AC does shit.  I have no sweet tooth but I can use an ice cream truck right now. Uh oh!

REVIEW: Palette on 15th & M, Washington DC

If you work in this neck of the woods your lunchtime options are somewhat limited but fear NOT, Palette is a sophisticated and impressive downtown gem.  Their menu is a bit sporadic and lacks an overall theme but that just makes for a nice diversity if you're lunching with a variety of dietary preferences and restrictions. Their barbecue duck sandwich is pretty kickass, fish and chips a step above the rest, and their crab cakes... omg their crab cakes are totally off-the-chain-  huge pieces of meat, perfectly seasoned, browned on the outside and moist on the inside. The omelet entrée and the crab salad I think were OK but not amazing so I'd go for something else.  Palette, 1177 15th Street Northwest Washington, DC (202) 587-2700

REVIEW: Nage on Scott Circle, Washington DC

Yes it's located on the ground level of the Marriott Courtyard but don't be fooled.  I've been to Nage a handful of times for work lunches and have never been disappointed.  Contemporary American cuisine I believe is what defines their innovative and often changing menu but yesterday I may have had HANDS DOWN the best gnocchi dish outside Italy. Chickpeas, heirloom tomato, watercress pesto, buffalo mozzarella (please excuse the terrible photo above). The presentation was a bit overwhelming but the the dish itself, FANTASTIC...seriously check this out.   Nage Restaurant, 1600 Rhode Island Avenue, NW Washington, DC 

i'm VERY happy you don't eat hostess products

they just nasty.  I try and avoid beef fat in my baked goods.

you probably dont eat ramen any more

but if you're looking for a hangover cure maybe reach for something else.  Looking past the fact that for the seasoning mix the first ingredient is salt and the second is MSG, what exactly is "chicken powder?"  Frankly, I'm much more comfortable with chicken fat than dehydrated, pulverized chicken bits.  Oh well, call me picky. 

gluten free

DRINK: cold vino with citrus and bourbon

So refreshing you can drink this all day.  Bottle of decent full-bodied red wine, 3/4 of a bottle of soda water, cup (+ or - ) of bourbon and a thinly sliced orange and lemon.  Combine everything, refrigerate at least for 30 minutes and serve over ice.  Depending on your company you can make this as strong or as light as you like so use your judgement.  Soooooo good.

sardinian pizza

Great cheese-less pizza that's just meant for hot summer days.  Toppings are super Sardinian and pretty easy to find..   Tuna (try and find better quality tuna packed in oil- otherwise regular canned will do fine), red onion, tomatoes, capers, cracked black pepper and sea salt.  Probably one of the healthier pizzas you'll sink your teeth into anytime soon.  
In case you forgot how to make the dough: 1 packet active dry yeast 3 ½ cups all purpose unbleached flour, 1 cup semolina flour (#1 durum wheat),1 ¾ cups warm water (80˚ F), a touch of olive oil, and just a sprinkle of salt.... 20 minutes at 375 or till the crust is golden brown.