Friday, December 30, 2011

Horns, Champagne, Glitter & Regret!

Picture it...

New York City...2011... the air is crisp, wintry but cold all the while still giving you that invigorating feeling. You are dressed in your best outfit via H & M and in some of your friends' best bangles which you've borrowed. You are on your way out and you realize you're not wearing any underwear as you run into delicious radio superstar Blake Hayes cause Marti Gould Cummings called you out in only a way she could! "WHORE!"  she yells it so gingerly...
                    Marti Cummings             Blake Hayes (Isn't he delicious?)
                                         (remember Pink = link so check them out cause they are fab!)

Why do I feel like Sophia Petrillo all of a sudden..?? "Thaaaaankss for the meeedicaaree..." (This is a dramatization, any likeness to real occurrences is purely coincidental. No cute boys or drag queens were hurt in the writing of this New Year's blog)

Random I know...but no joke that is only the beginning of most of my New Years celebrations.

New Years... What can I say about New Years...start poppin the Advil and Emergen-C now! (consult your Dr. before taking any unprescribed medication or supplements)

Well... This past year has been full of amazing things in the life of The Gay Gourmet!™ I've met fabulous people, made amazing new friends, have had the pleasure of experimenting with all sorts of new recipes, got to delight in many a new restaurant, got to eat a million cookies during National Cookie Week and much more! The outpouring of love and support from all of you has also been something else!

As I approach this new year I sit and ponder "What's next?" What IS next?!?!

I guess only the universe will know but I will tell you the 2012 is going to be an amazing year. My resolutions begin with bringing you the best recipes and info I can. (which is a given) I also want to start giving back. All of you have given me so much love and support that I have been inspired to put The Gay Gourmet!™ to good use and give back. In what form? That has yet to be determined but I have some things in the works. You're going to be seeing a lot more of your favorite mirepoix mary! I promise you that!

"Maybe it's much to early in the game...Oh, but I'll ask you just the same. What are you doing New Years...New Years Eve!"

Every year my friends and I end up in one of our regular gay haunts paying an exorbitant amount of money for the same meal we had last week at half the price. So, this year I told the boys to darn their aprons cause we're havin' a pot luck!

I love makin' a good piece of meat and truth be told some of my limp wristed friends put those wrists to good use in their own kitchens!! (Don't you get any ideas!)

So this year it's all about loins! My pork loin that is!

You'll need..

about a 4 lb pork loin
1 lb bacon
1 Tbs cinnamon
1 Tbs garlic powder
1 Tbs cumin
1 Tbs salt
1 Tbs fresh ground pepper
1 Tbs brown sugar
1 Tbs paprika
1 Tbs onion powder
1 cup dried cherries or cranberries chopped
fig jam
1/4 cup dijon mustard

Preheat the oven to 375.

What you want to do is take all the dry spices and mix them together in a bowl then dry rub you loin!

Get a pan nice and hot with about a TBS of oil in it.

Sear the loin on each side for a couple mins till browned.

Once browned transfer your meat to a rack lined baking pan.

Brush the browned loin with mustard and then cover in your cherries/cranberries then lay bacon on top.

shove it in the oven for about 20 to 30 mins or till the USDA recommended final temp of145 degrees on a meat thermometer.

During those last 8 minutes of cooking in a sauce pan mix a little water in the fig jam to thin it out and then baste the loin in it!!

let the pork rest, covered, for a good 15 mins before serving.

Well that's it folks! Have the happiest and safest of New Years...and don't drink yourselves in to a state of projectile vomiting. Every year I say I'm not gonna throw up then someone hands me a mystery drink, or i don't eat enough and lo and behold I praise the porcelain goddess at the end of the night! This is where the regret comes in...hahah!

Be safe, drink responsibly, be merry and I will see you in the New Year!

Deliciously Champagne-ing,

Michael Muñoz
The Gay Gourmet!™

©2011 Michael Muñoz

Thursday, December 15, 2011

It's The HoliGay Season...

And whoopty doo and hickory dock I'm here to help you chop chop chop! I'll be cookin' in the kitchen yeea!

Okay! okay! That wasn't my best lyric but they can't all be gems!! Well folks the holigays are upon us once again and I'm here to reflect a little on the past year and give you some of my fav picks for the food lover in your life!!

The holigays are always a nostalgic time for me. Thinking of when my brother and I were young, fighting over who gets to play the Atari next. Momma Gladys makin' a pork shoulder and cookin' up a storm, A Christmas Story playin on the television and joy all around us. Now we are all older, Cesar  has a wife and family of his own to create new memories, Momma G is a little less inclined to surprise me with a gift from Santa and rather tells me what I'm getting. Throw a little family drama in the mix and the holidays are less than gay.

I mean why is it that when you get older the fun, mystery and that overall sense of the joy of Christmas giving kinda dissipates? I can't speak for all of you for sure, but I know amongst my family and friends no one is ever excited as I am to be in the hustle and bustle of shopping and winter. Everyone is hard-up and stressed out about cash and overall just wants it to be done with. BUT when it's over is like "Awww, it went by so fast!" WHAT?

I don't get it but there is another clue into how I will know I have met the man that is going to be my husband. Besides being assertive and outgoing, he will love the holidays for sure! I mean is it really so wrong to want/have a Bing Crosby/Judy Garland style white Christmas?!?!

Anywho, This past year has been amazing! I mean freakin' amazing! Who knew when I started this little blog the out pouring of love, support and all things good and yummy would come of it!?!? I am so thankful for all of you, my readers and supporters! This little gay cook couldn't have asked for anything more this holigay season....but if I were to ask for something here would be my favorite picks of the season! Feel free to send me any or all of these!

I will always start with a cute Kitchen-Aid Mixer (cause I still don't have one) maybe in hot pink or turquoise or anything gay and fab!

I was also really surprised about how gay fabulous everything was on the shelves of Williams Sonoma & Sur La Table

Cuisinart had an array of rainbow colored items from ice cream makers to hand mixers to immersian blenders.

I think everyone needs a rainbow wooden spoon in their life! Put the gay right into your sauce! Don't you get any ideas!

This popcorn maker seemed really awesome! My air popper shoots the kernels everywhere!

I love this popsicle maker from Zoku!!  It can make a popsicle in something like 6 minutes!! WHAT!?!

Breville is bringing it with this cute personal pie maker! Set it & forget it folks!

Joseph Joseph is reinventing the kitchen tools and creating them to make more sense. Like these utensils with built in rests or a cutting board that folds! They also come in a variety of fun colors!
I saw this quick whipped cream maker doo-dad at Williams Sonoma and no one could tell me how quick it actually was. So just for curiosities sake I want one to play with. I mean I am a masterbeater after all....

Could you imagine having your own home rotisserie? Cuisinart makes one. I hardly have room for my bed in my apartment with all my kitchen appliances but I'd plug it in the bathtub if I got one! (Not recommended by the way!)
Or if you're thinking about what to get for a cute stocking stuffer (shhhh....) These rubber gloves by Gloveables are super fab! (So many jokes can be made..I know..)
Did I mention I wanted a Kitchen-Aid?

A hot boyfriend would be nice to have for Christmas too wouldnt it? Maybe one covered in sprinkles?
mmm...Yigit Pura...

That's all for now my little Elves! I encourage you to enjoy every last minute with your loved ones this year. Who cares if the money is tight, the family is fighting, the pheasant isn't succulent enough. Remember why we are doing all of this and bask in the glory of the spirit of Ol' Saint Nick!

Deliciously Christmasing,

Michael Muñoz
The Gay Gourmet!™

©2011 Michael Muñoz

Friday, December 2, 2011

Saucy Pizazz!

Some would say I have a way with words, I would say I am just expressive and the rest would say I have no filter! I guess that's why I can be such a fire starter (all puns intended) sometimes! That's where my tag line comes from...what tag line? Fearless cookin' with a side of saucy pizazz of course! Where am I goin' with this? Who knows?

In an attempt to create a fabulous/seamless way into my love for all things that are sauce and dips that's how I began and this is where I'll just get to the point.
Inspired by my recent trip to Leña and Chef Ronny's diligence to bring you great Latin cuisine I decided to try his recipe for Chimichurri. (If you have no clue about what I am speakign of click here -> Read My blog more often!) It's sweet, herby, spicy and oh so good. I marinated chicken breasts in it over night and served it up for lunch with a black bean and corn salsa & avocado!

Ladies and those pretending...I give you... Ms. Chicky Chimichurri!
(This would be her song -> Werq)

First make Chef Ronny's Chimmichurri


1 Cup of chopped Parsley no stems
1 Cup of chopped Cilantro some stems
5 Garlic cloves minced
2 Shallots minced
1 Cup Olive oil to cover
1/2 Cup of Rice vinegar
1 Tbsp of Red pepper flakes
Salt and pepper to taste

Make sure to chop the parsley and cilantro by hand with a knife, never use a robocup,
is faster but it will be very bitter.

Combine all ingredients in a bowl and let marinate for 12 hours.

Now if you are impatient like I am you'll make it and use it..but like with lots of things it does get better with age.

I marinated two large chicken breasts that I cut in half over night in about 1/3 cup of the sauce reserving the rest for other garnish, dipping and other fun things. (Don't you get any ideas)

Next make my Blackbean & Corn Salsa

1 can black beans (low sodium is best)
1 small can white corn
1 red onion diced & rinsed
4 jalepeños de-ribbed, seeded & diced
1/3 cup of fresh chopped cilantro
1/4 cup of fresh chopped oregano
1/4 cup olive oil
1 lime juiced
Salt and pepper to taste

This is super easy to make...

 Throw all ingredients into a bowl, salt and pepper to taste. You can choose to let it sit and marinate or just eat it asap!

Whilst all of that is sitting make the chicken. Pull out your grill pan, get it nice and hot and throw those breasts on the fire for about 7 mins or so each side!

Put it all on a plate with some fresh avocado slices and garnish with some extra chimichurri! Enjoy cause she's truly a delight!!

Choochy Choochy darlings!

Deliciously Living,

Michael Muñoz
The Gay Gourmet!™

©2011 Michael Muñoz