Sunday, February 27, 2011

Holy Guacamole!!! - The Gay Gourmet!™

80% of this weekend was fairly quiet for me and if you have any sense of who I am by now, I'm a mover & shaker! I rarely do quiet! But I needed it...a little recharge of the ol' bat'ries! So you could imagine by Sunday night I was goin' a little crazy!

Well it just so happened that on Friday (right before I bumped into Ms. Chita Rivera on the Street!! Holy Guacamole Indeed!) I hit the jackpot at my local fruit market. Avocados, jalepeños, pineapples (although not really in season) all sorts of things! SO I certainly bought a little of everything.

Today's blog is in honor of Mother Nature being a Spring tease and in hopes of invoking some beautiful warm weather!

Ladies & Gentlemen introducing

The Siren of all Guacamole's - Ms. Ferocia Avocado! (aka Pineapple Jalepeño Guac.)

I love that I just gave my Guacamole a Drag name but seriously... She seems sweet at first but she'll get you in the end! (Don't you get any ideas!)

Her Needs...

*3 Hass Avocados (those are the small ones that look like they have crocodile skin)
*5 Jalepeños seeded de-ribbed & chopped
*1 medium Poblano Pepper
*3/4 cup Fresh Pineapple cubed into small pieces
*1 small red onion
*the Juice of 1 lime
*1/2 cup freshly chopped Cilantro
*1 tsp Olive Oil + a drop more for roasting the poblano
*Kosher Salt & fresh cracked Pepper

A note about avocados. There are large green one and small green ones. I personally don't feel as if there is a difference as I grew up eating both. I personally am partial to the large ones (Don't you get any ideas!) What it comes down to is that you want to make sure that they are ripe. If they are rock hard put them in a brown bag or in the cupboard for a couple days and they should soften up nicely. Too soft is no good!

A note about the pineapple... If you are using a piece of a fresh pineapple they can be fairly juicy and I would suggest that after you cut it that you throw it in a strainer and let it drain out for like 15 mins. Reserve the liquid and make pineapple margaritas! It's totes* a win win situation!

Her Demands...

1. On a baking sheet take Poblano pepper and lightly rub with olive oil and lightly salt. On a small sheet of aluminum place pineapple next to Poblano and throw under the broiler until they start to char! About 8 to 10 mins. Watch carefully Everyone's oven is different!

2. Once a little charred remove from oven and let cool completely. Cut Poblano in half and scoop out the seeds and chop! (remember when working with peppers to wash your hands thoroughly and not to touch your face as the heat can transfer...YIKES!)

3. Peel avocados by cutting in half, removing the seed and then scooping out with a spoon into a med/large bowl. With a potato masher or a fork mash till chunky. You don't want it too smooth and creamy.

4. Add onions, jalepeños, pineapple, poblano & cilantro to the mashed avocado and mix

5. Add Olive oil & lime juice. Mix.

6. Season with salt & pepper to taste. (I like a lot of pepper)

*(Totes = Totally... like duh! Sometimes my inner valley girl comes out)

And there you have it folks a little warm weather invocation! Put it on a chip, some Arnold's Whole Wheat Sandwhich thins (that was for you Weight Watchers) Your egg whites in the morning or anything else you so! She a mean temptress she is!

Till next time my little pop'ems!

Deliciously Living,

Michael Muñoz

The Gay Gourmet!™

©2011 Michael Muñoz

Tuesday, February 22, 2011

Happy National Margarita Day!

Now this is a holiday I can appreciate! I mean not that I need an excuse for a Margarita but if you are gonna give me one like National Margarita Day then I'm just gonna have to participate! I mean what kinda of patriotic American would I be if I didn't?

Since I just was alerted about this holiday I thought to myself, "What do I have in my apartment that would make this interesting and fun?" I have triple sec, limes, salt..well that won't do at all!

So I went ran out to the liquor store after work and splurged on some 1800 Silver (I mean how often is it National Margarita Day?) and then I thought to my self...hmmm..

"Margaritas = summer...Summer = Beaches, pineapples, bbq's, chips, salsa & guacamole"

So, quickly I ran to the market and picked up some pineapple juice and a couple jalepeños!

Gird your loins & prepare your taste buds cause here we goooooo!

Ladies & Gentalmen The Gay Gourmet!™ presents...

Ms. Rita Piquant!! (It's very fun thinking of Drag Names for recipes BTW)

Her Needs

*1 large martini glass (fish bowls work too!)
*4oz good tequila (I used 1800 Silver)
*2oz Pineapple Juice
*1oz triple sec or Grand Marnier
*1 Jalepeño
*2tbs Kosher salt &/or colored sugar
*1/4 of a lime juiced

Her Demands..

1. Mix salt and sugar and place on plate or flat surface. Take 1 slice of of the lime and rub the rim of your martini glass and dip the glass in the salt sugar mix. This is called rimming the glass! (don't you get any ideas!)

2. In a shaker filled half way with ice. Add four thin slices of jalepeño, Tequila, Pineapple Juice, Triple sec, lime juice and shake!

3. Strain into martini glass and garnish with a few thin slices of jalepeño and enjoy carefully cause she's sweet to start but she'll get you with her piquant in the end!!

As always drink a lot, have a blast, take a cute someone home and DRINK RESPONSIBLY!

Happy National Margarita Day

Deliciously Living,

Michael Muñoz
The Gay Gourmet!™

©2011 Michael Muñoz

Wednesday, February 16, 2011

Gourmet Soda! The Gay Gourmet!™ (Weight Watcher Alert!)

All this singing of my theme song sure did make me thirsty and although I'm sure it's Happy Hour somewhere I have a full day ahead of me and a cocktail just won't do right now!

I've already had my 2 pints of morning water and I'm craving something with flavor. (yes I get pregnant lady much so that I'd go to the ends of the earth to get somethings)

SO here I have a craving for soda, specifically Sprite, but this is one craving I more often than not try to NOT fulfill as it'll just be a downward spiral for me of high fructose corn syrup & calories!

So now what to drink...juice? I love juice but once again too much sugar and I have no self control... Club soda has the fizz but not the goodness that I want.. and let's be honest vitamin waters, ice teas etc etc are a gateway to becoming fat fast and diet drinks are gross! PLUS, Lord knows swimsuit season is right around the corner! So what's a boy to do!?!?!


Oh wait.. I know..

Make home made soda! Yup you heard right... now just go with me on this one!

I am not a big fan of artificial sweeteners at all. Why? cause they taste artificial..duh! but I have been using a packet of Splenda® in my morning Fat Free Cappuccino cause I need something and it's bearable!

So I wondered.... What if I mixed a packet of Splenda, some club soda (sodium free) and a lemon and lime wedge? What did I get?!?! Diet Sprite without the sodium, the gross aspertame taste and a sense of I know how much chemical went into making it and into my body! For a quarter of the price at that!!! Weight Watcher's you are gonna thank me for this one!

I mean why not try it?!?! It'll curb that soda craving without having to go buy a two liter of something and end up in a sugar coma! It's my new drink and I may just add some Stoli Oranj to it on a Friday night!

"WHO ARE YOU TO JUDGE ME?!?!" - Dorothy Zbornak

P.S. I do know that some diet drinks come Splenda made but it's not the same and to be honest it's just more fun making it yourself!

Deliciously Drinking,

Michael Muñoz
The Gay Gourmet!™

©2011 Michael Muñoz

A Gourmet Theme Song! - The Gay Gourmet!™

So here it is folks! The Debut of my theme song! Pour yourselves a drink and listen!

So Sarah Donner who did her own version of my theme song (if you haven't seen it scroll down! It's fabulous!) requested sock puppets from all of her fans for her upcoming music video! I of course had to participate in these shenanigans but before I mailed my sock puppet to her he had to make an appearance himself! So here without further adieu...introducing Gaylord von Guacamole singing The Gay Gourmet!™ Theme Song!!

Obviously this day would not be complete without a visit from Frank. Here I am getting all this music together and right in the middle of it all Frank knocks on my blog door...Well all mayhem broke loose... watch on!

If you have any ideas for a Frankly!™ Theme song please submit them to me at

Till next time my little duckies!

Deliciously Living,

Michael Muñoz
The Gay Gourmet!™

©2011 Michael Muñoz

Gourmet Love! The Gay Gourmet!™ Theme Song Sung by Sarah Donner!

I am very fortunate to have a lot of amazing people in my life! Sarah Donner being one of them. An ol' college buddy from our choir college frat house days, she abandoned the structure of the opera/choral world and has now made quite a name for herself in the Indie-Music world and she's FAAAAAAABULOUS!

Read on!

Sarah Donner is a rockstar catlady kind of girl. She works the stage with a rhythmic guitar style, a fresh melodic line, and a candid stage presence that is all Sarah Donner. Her third album Typing Is Dangerous is now available on CD Baby, iTunes, and eMusic.

Sarah Donner was chosen as a regional finalist in the 2010 Mountain Stage New Song contest. In 2009, Sarah was a New Folk finalist at the Kerrville Folk Festival. The songs 'Whalers and Sailors' and 'Knocks on a Door' were chosen from over 800 entries. Sarah Donner is a graduate of Westminster Choir College. After stretching her vocal cords with opera and musical theatre, she picked up a guitar, abandoned her classical roots, and started rocking out (with fantastic breath support).
Her heart lives in New Jersey and Massachusetts, and she wishes Connecticut wasn't so big. Sarah Donner is also the host and founder of Indie Music Night, an acclaimed monthly series featuring premium live music held in Princeton, NJ.

'Typing Is Dangerous', 'The Sleep You've Been Missing', and 'Reluctant Cat Lady' are available on iTunes, eMusic, Amazon, and CDBaby. .. .. ..

As I unveil The Gay Gourmet!™ Theme Song I wanted to get as many people I know to interpret it for themselves and I am super honored & happy to have Sarah be one of the first! So grab a cocktail & listen!!!

Fabulous...just Faaaabulous!

Sarah is also quite a saint in disguise. For several years now she has been saving the lives of litters of kitties that happen to appear in her back yard. Her diligent work has found homes for dozens of homeless furballs! One of my favorite videos & songs features one of these little guys.. watch on!

another one of my Sarah Song Fav's is this one

For more fun Sarah Donner happenings visit her at has fun Sarah ramblings...

Oh you can listen to her on Pandora! You too can have your own Sarah Donner Station!

Thank you Sarah Donner for my very own Indie Music Girl version of my theme song! I heart you much and we must video cook/blog together soon!

Deliciously Living,

Michael Muñoz

The Gay Gourmet!™

©2011 Michael Muñoz

Monday, February 14, 2011

Happy V.D.! - The Gay Gourmet!™

Well, My little ducklings I hope your day is going swimmingly and is full of chocolates, roses and Hallmark cards!

As for me all I got today was my taxes done! Oh and I was told I owe a lot of moolah to the city & state of love for me! Ooo well except from @LaTimesFood via twitter who told me they love me! That was definitely the highlight of love today!

Anywho, I realized I forgot to include dessert on my hearts menu and if you haven't ravaged each other by the time you've eaten all that food and drank all that wine; here's a simple recipe that will make the evening perfect!

Tuxedo Strawberries (because why shouldn't you dress your food fancily? It is fashion week after all here in NYC)

*one small bag white chocolate chunks
*one small bag dark chocolate chips/chunks
*1lb med/large strawberries preferably with stems

1. In a heat dry heat-proof glass bowl pour white chocolate chips. (make sure the bowl is very dry at all times as water will seize the chocolate)

2. Rest bowl over a pot of simmering water (make sure the bottom of the bowl doesn't touch the water. This is called a double boiler.

3. Stir chocolate and let melt

4. Once melted dip strawberries in White chocolate, scraping against side of the bowl to remove excess chocolate and place on a cookie sheet lined with parchment paper

5. Let cool and transfer to refrigerator for about 20 mins, till white chocolate has hardened.

6. Repeat 1 thru 5 with dark chocolate except only coat the sides on the white-chocolate dipped strawberries to create the tux jacket.

7. If you really want to get fancy and give your strawberry a bow tie and buttons take parchment and make into a well pointed cone. Dip point into dark chocolate and make a bowtie and buttons like the photo below.

This photo is not mine & was pulled off Google images as I couldn't find the picture of my strawberries that my photographer took. ugh!

Easy and delicious!

Well, good luck my love muffins and let me know how it all goes down! I WANT DETAILS!!

Oh, lastly, as I was doing all of this Frank came in with a V.D. message for all of us...woah Frank.

Well Frank... I do feel your pain as today isn't easy for me either! Especially, after the income tax news I received today. But that's the glorious thing about my menu that even if you just are cooking for yourself the food is comforting and decadent! Food to warm the soul! Hang in there as I'm sure all of my fans as well are I am sending you lots of love on this day!

Deliciously Living,

Michael Muñoz

The Gay Gourmet!™

©2011 Michael Muñoz

Sunday, February 13, 2011

Valentine's Day The Final Touches - The Gay Gourmet!™

So the candles are lit, you've prepped everything, satin sheets are on the bed and the only thing left to think about is dessert and wine! Well, in my opinion if you follow my plan the only dessert you will need is each other.. haha but just in case I have something for you!

As for wine and champagne I went to my favorite places in the city to inquire about what they thought were good choices for this holiday and this is what they said.

First stop was Manhattan Plaza Winery..

I spoke to Stephen Wright and he said...

Rich wines like white Burgundy which are rich and creamy, red Sancerre or Cabernet Franc would be great with your decadent meal planning this Valentine's Day.

White Burgundy or Red Bordeaux is a go to wine for this holiday which can run from 20 bucks and up and probably the easiest thing to look for when walking into your wine store.

Champagne can get expensive and he suggested trying Prosecco, which is Italian Sparkling wine, which can be fruit forward and delicious but if you love you some champagne he suggested staying away from champagnes like Veuve Cliquot and Moet and trying grower wines, meaning wines that aren't company owned and you can get great bottles for as low as thirty five dollars.

Thank you Stephen & Manhattan Plaza Winery for always providing me with good liquor at a great price and great information! Pay them a visit you won't be disappointed!

(Manhattan Plaza Winery, click the link above to see their YELP! site or you can find them at 589 9th Ave NYC)

Next stop was Union Square Wines & Spirits

I've been going here since I could buy alcohol. Growing up in Manhattan I feel like this place is a staple for locals to go to get the low down on what's good and happening in the wine world!

Here, the lovely Jennifer Teubl took some time out of her day to take me through her ideas for Valentines day.

She tends to lean towards French & Italian wines when it comes to winter style foods. Things that are "big and warm!"

She Loves Rhone Style wines..something like Syrah/Grenache Blends which are usually really food friendly! A good versatile wine! Or basic Cote Du Rhone that can be as cheap as 11 bucks and delicious!

If you are lookin' to spend a little dough Chateneuf Du Pape varieties can be amazing! I was surprised to find some at USQ for as low as 35 bucks!

If you are not a red person Jennifer leans towards Muscadet (not to be confused with Muscat which is a totally different grape) which is bright & dry and can be great with seafood! This is totes her go to for this holiday!

If you're looking for Rosé (although it's not really rose season) French Rosés were both of our go tos!

Sparking Rosés can be tricky and she also suggested prosecco's or Spanish sparkling wine aka CAVA! They also come in rosé!

White Lambrusco was the most interesting of all her suggestions! Lambrusco is usually red and the one she showed me was a sparkling red wine! Not sweet, fairly dry and amazing!! Made by Lini which is a winery...Great with a good meats and cheeses and They also do a white version as well! Inexpensive and delicious folks!

Thank you SOOO much to Jennifer and my friends at Union Square Wines and Spirits! Pay them a visit if you're downtown and tell them I sent you! Give some love to Jennifer as well! She's a hottie straight boys!

(Union Square Wines & Spirits, click the link above for their site or find them at 140 4th Ave @ 13th St. NYC)

Lastly, I called on my friend David Gordon.

David is THE wine guy in NYC! He is wine director of the famous Tribeca Grill, has consulted for many restaurants, written for many magazines and his credentials are beyond amazing! This little blurb will never do him justice! Just know he is well respected when it comes to wine knowledge and is amazing at what he does. He was so nice to tell me this just for all of the link above to read more!

The first is a red wine- Georges Duboeuf Saint Amour 'Cuvee St Valentin' 2009- It is a fruity and delicious Beaujolais from the village of Saint Amour. It should be around $15-16 retail and the label has some hearts on it. 2009 is one of the greatest vintages ever for Beaujolais so it is a really good deal. The other good thing about Beaujolais is that is is a lighter style red that works with all types of foods, from barbecue and burgers to lighter roast meats and even fish.
For sparkling rose, I would suggest Scharffenberger Brut Rose from Mendocino, CA. It is under $20 retail and a nice light and fresh sparkler. There is no real value in real Rose Champagne from france as any decent one would be triple the price of the Scharffenberger and not much better. Spend the extra money on chocolate or flowers.

Thank you David for rounding off this wine discussion and for your priceless knowledge!

Well there you have it! Wine shopping for V.D.

I guess the moral of the story is don't be afraid to talk about what you want, what you are looking for or what you are making to your local wine guy/gal. And if you don't have a wine guy hopefully this little guide will help you out! Good Luck and be fearless!!

Deliciously Living,

Michael Muñoz
The Gay Gourmet™

©2011 Michael Muñoz

Saturday, February 12, 2011

V.D. - The Fourth Installment - The Gay Gourmet!™

Alrighty, hors d'oeuvres, appetizer & pasta course served with out a flaw! Now you got them where you want them! A little tipsy.. feeling nice with all the decadent food... you are almost ravaging each other BUT WAIT THERE'S MORE!

Let's bring this baby home!!

So last year I made this delicious duck breast with cherry glaze and some heart shaped sweet potato and eggplant slices which looked like this..

but I feel like just a little sweet potato mash would suffice. After all this is just a tasting menu!

The List

*1 Duck Breast
*3 to 4 medium to small sweet potatoes
*2 TBS butter
*1 tsp cinnamon
*1/4 cup balsamic vinegar
*1/4 cup red wine (the cheaper the better)
*handful dried cherries
*1/2 Orange Zested
*1 TBS Olive Oil
*Salt & Pepper

1. Preheat oven to 350 degrees

2. peel sweet potatoes. Put them in a pot with enough water to cover them and boil till soft. Drain.

3. Take duck breast and score it (meaning cut 3 or 4 diagonal lines across top of breast) Season with salt & pepper. OR if you have a little all purpose seasoning like Adobo® (So Delicious!) season it LIGHTLY with that too! Just be careful as some of those things can be heavy with the salt!

4. In a pan heat tbs of Oil over med/high heat till hot and drop breasts in skin side down and leave them alone for about 5 mins or so each side. The point is to brown them deliciously on each side before putting them in the oven to cook!

5. Once each side is brown remove and put in the oven for about 5/8mins and it'll come out a nice, delicious medium rare! Let it rest once you pull it out of the oven for about 5 mins before slicing and serving.

6. While duck is cooking..take drained sweet potatoes, throw them back in the pot..mash them and combine with butter, cinnamon and salt & pepper.

The sauce

1. In a small sauce pan take balsamic, wine and cherries and reduce over medium heat till slightly thick. A good measure is when it starts to coat a spoon!

2. Remove from heat stir in orange zest and spoon over duck!

Putting It Together

Take your larger heart shaped cookie cutting and butter the inside of it, Spoon the mashed sweet potatoes into the cookie cutter (on a plate of course) and remove cookie cutter.

Slice duck and arrange, sauce and beast on it!

Voila! Delicious! Sorry there isn't a pic my blogtographer has the flu! wah wah...

Till tomorrow you little love devils!!

Deliciously Living,

Michael Muñoz
The Gay Gourmet!™

©2011 Michael Muñoz

Thursday, February 10, 2011

V.D. Meal 3 - Heart Madness! - The Gay Gourmet!™

Okay.. so you've had a little bubbly, some Beeting Heart Chips & you've served your heart what?!?

Well I thought what about a little pasta? Everyone loves pasta, it's easy & delicious! But how does one make heart shaped pasta!

Who cares?!?! Cause The Ravioli Store in NY (Sold at Fairways Supermarkets) makes a most delicious Heart Shaped Ravioli! I bought Lobster Rav and tossed it in some lemon butter and capers and there is your course 3!

The List

*1 box Lobster Rav from The Ravioli Store (if you're not near NYC you can call them they are super nice and may be able to help you out!)
*1 TBS Butter
*1/2 of a lemon juiced
*1 Tsp capers
*Parmesan cheese and fresh pepper to taste

1. Boil pasta as per directions to Al Dente.

2. drain pasta when done

3. In a nonstick pan over med/high heat melt butter throw in ravioli and slightly brown

4. Once browned toss in capers and lemon juice

5. plate garnish with cheese and pepper

Voila!! So easy and impressive & I wont tell if you won't that you didn't make the pasta yourself! (I'm your dirty little secret!)

Deliciously LIving,

Michael Muñoz

The Gay Gourmet!™

©2011 Michael Muñoz

Wednesday, February 9, 2011

Starting Your Valentine's Right! Pt.2 - The Gay Gourmet!™

Now that you know what you'll be making for an appetizer (see V.D. Pt.1) I bet you're sitting there thinking well that's all good but I want to wine my date up a bit so that I'm sure to get lucky by the end of the night!

Well, I'm doing some wine research as we speak and that's to come in another section but if you want to serve a little snacky as you converse and nuzzle before dinner try these

Beeting Heart Chips with Horseradish Cream

*4 to 6 medium/small sized Golden & Red Beets (I like to use a combination of both)

*1 Tbs Olive Oil

*2 Tbs Horseradish

*1/3 Cup creme fraiche

*2 Heart shaped cookie cutters 1sm 1med

*Salt & pepper

1. Preheat oven to 350

2. Slice beets into 1/4in slices and punch out heart shapes from centers

3. Line cookie sheet with aluminum and toss Beet Hearts with Olive Oil & salt

4. Put in oven for about 25 mins or until crisp!

5. Whilst chips are baking combine horseradish with creme fraiche in a bowl salt and pepper to taste

6. pull chips out of the oven, let cool slightly and serve along side dip!

So easy & delicioso!!!

Deliciously Living,

Michael Muñoz
The Gay Gourmet!™

©2011 Michael Muñoz

Tuesday, February 8, 2011

V.D. & What You Need to Know! 1 - The Gay Gourmet!™

So you want to impress your wife, partner, boyfriend/girlfriend, dog or whomever on Valentine's Day? Well, you're in luck!! Last year when I had a beau of my own for a short while I made him what I call my Menu of Hearts! 5 Courses, all heart themed, for this miserable hallmark holiday we call Valentine's Day!

First a little Gourmet History Lesson...

Saint Valentine's Day, commonly shortened to Valentine's Day, is an annual commemoration held on February 14 celebrating love and affection between intimate companions. The day is named after one or more early Christian martyrs named Valentine and was established by Pope Gelasius I in 500 AD. It was deleted from the Roman calendar of saints in 1969 by Pope Paul VI, but its religious observance is still permitted. It is traditionally a day on which lovers express their love for each other by presenting flowers, offering confectionery, and sending greeting cards (known as "valentines"). The day first became associated with romantic love in the circle of Geoffrey Chaucer in the High Middle Ages, when the tradition of courtly love flourished.
Thank You Wikipedia

Now that that interesting little tid bit is out of the way for the next 5 days or so I'm gonna take you through a recipe a day so that way you can impress you loved ones and make them think you are a culinary genius!

So without further adieu let us begin...

Goat Cheese Heart Tarts with Blackberry Jam over Mixed Greens!

The List

*medium sized heart shaped cookie cutter - mine is almost the size of my palm
*About 4oz or so of Soft Goat Cheese - Coach Farms is one of my fav's
*puff pastry dough - found in your local freezer section
*blackberry jam
*mixed greens - a good handful.. about 2 cups.
*1 lemon
*olive oil
*salt & pepper

1. defrost pastry dough & preheat oven to temperature as directed on the box.

2. on a very lightly floured cutting board (making sure cheese is cold) take goat
cheese and loosely press it into the cookie cutter till cutter is about half full
or desired thickness (some people, like me, love good hunk of goat cheese)

3. Unroll 1 section of pastry dough and lay goat cheese heart on top.

4. cut dough in a heart shape around heart leaving about 1/2in of dough space so that you can lift and cover the outer section of the goat cheese heart. put excess dough to the side.

5. now you should have a goat cheese heart sitting on top of a larger pastry dough heart. Pull and cover outer section of the goat cheese heart with the dough.

6. Repeat steps 1 -5 to create a second one of these as I am assuming you are cooking for two...It is valentines day after all!

7. Stick both heart tarts in the oven on a cookie sheet and cook till puff pastry is puffy and golden! There should be a time estimation on the pastry dough box.

8. While hearts are baking... juice lemon and combine with 2 tbs of olive oil. Salt & pepper to taste.

9. Rinse mixed greens and dry either using a salad spinner or set on paper towels.

10. In an bowl toss the mixed greens & dressing.

11. Once Heart Tarts are done pull them out of the oven and let cool for about 5 mins. Once cool..take a tsp of blackberry jam and create a smaller jam heart inside exposed part of the heart tart!

Set on a plate along side a serving of salad and you have an impressive but super easy appetizer to impress your beau!

Yum Yum!

I even took a small heart shaped cookie cutter and baked a couple little puff pastry hearts for extra garnish! So Cute!

Deliciously Loving,

Michael Muñoz
The Gay Gourmet™

©2011 Michael Muñoz

Wednesday, February 2, 2011

The Queens Cookies! The Gay Gourmet!™

Since NYC has been covered in what I think is the most lovely blanket of snow over the past couple of weeks I have succumb to staying in my tiny Times Square Apartment, (better known as The Booty Shack), watching Bravo, any episode of The Nanny I can catch & creating loverly baked goods with what I have in my pantry.

So without further adieu...

Chocolate Peanutbutter Thumbprint Cookies with Blackberry jam

* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup crunchy peanut butter
* 4 ounces (1 stick) unsalted butter, softened
* 1/3 cup packed light-brown sugar
* 1/3 cup granulated sugar, plus more for rolling
* 1 large egg
* 1 teaspoon pure vanilla extract
* 1/2 cup blackberry jam
* 1/4 cup coarsely chopped dark chocolate chips!

1. Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. (To be honest I have just been doing all my beating & mixing by hand with a large spatula and it has proven to just be better and little more satisfying but if you have a good mixer do it!) Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

2. Pour in Dark Chocolate Chips and fold in by hand till well mixed/pretty & speckled looking!

3. You can scoop level tablespoons of dough, and form into balls but I found it easier to just pinch off small sections and form them! Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 1 inch apart.

4. Bake until cookies are plump, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let them cool.

5. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation and let cool.

Speaking of Cookies on this Episode of Frankly!™ Frank questions the integrity of the women with whom I keep company...

Frank these ladies are respectable, delicious and would take you for the ride of your life! I think Ms. Stockard Channing says it the best in her award winning film To Wong Foo, Thanks for Everything Julie Newmar!

Carol Ann: Adam's Apple. Women don't have Adam's Apples, only men have Adam's Apples. The first night that you came to town I noticed that you had yourself an Adam's Apple.
Vida Boheme: Then, then you know?
Carol Ann: I know, that I am very fortunate to have a lady friend who just happens to have an Adam's Apple.

So yes Frank...I am just very fortunate to have lady friends who just happen to have "Gommelthrods!

Ms. Paige Turner
One of my many pretty lady friends....Who's prettier than her?!?!

Deliciously Living,

Michael Muñoz
The Gay Gourmet!™

©2011 Michael Muñoz