PICNIC

Now here’s one for the book. A casual, yet always glamorous, picnic of fries, and they are french we’re at paris plage after all, and white wine….so easy anyone can make it happen. Don’t forget the corkscrew, and please take off your shoes and show your sexy summer feet.

 

 

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SUMMER CAMP FUN TIMES

HICKEY SHIELDS NEWS FLASH

WE DO SO MUCH MORE THAN JUST COOK.

STUFF IT

There are big fat gorgeous juicy red summer tomatoes out there right now, so go pop a few off the vine and STUFF IT.

If you have a few children,parents, aunts, uncles, cousins or your crazy out of control friends from paris visiting your summer house, get them to help, the more the merrier and who doesn’t like to get their bare hands in some raw meat?? who? Summer cooking is often a group activity and throwing things is advised. Get crazy, you’re on vacation.

stuffing it in 10 easy steps:

1. wash your hands and the hands of those who will be getting in on the stuffing action. it’s not worth getting swine flu over a stuffed tomato. really.

2. prepare the stuffing.  season 1lb (500g) ground pork or veal with garlic, onion, parsley, herbes de provence, salt, pepper, and a pinch of hot pepper.  add 1/3 of a stale baguette torn into small bits. add 2 eggs. 

3. mix this all with your hands. feel the flesh ooze between your fingers. close your eyes….

4. meanwhile….someone can be preparing the (8) tomatoes. chop off the top and hollow out the middle flesh and juice into a bowl and set aside. this is a good job for a child as it’s messy.

6. stuff the tomatoes…and stuff them good.

7. put the top of the tomato back on like a cute hat.

8. pour the juice and some fleshy bits around the tomatoes in a big roasting pan.

9. splash with olive oil and coarse sea salt

10. roast for about an hour at 375.

 

STUFF IT.

HAPPY 4TH

Hey, happy 4th…one of my favorite holidays of the year…..i’m off to have three legged races up the mountain olive pit spitting contests budweiser kronenbourg merguez marinated lamb shoulder marco polo in the piscine zeee best day of summer.

 

enjoy!

lovejosh.

 

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FISHY

DO YOU B-B-Q?

Grilling up a whole fish or two is the best when it’s hotter than hot.  serve these babies with a fennel salad and a crisp white wine, may i recommend a white from Cassis where the vineyards dance right down into the blue blue sea.

These two beauties featured below were plucked right out of the mediterranean sea, just like that. and before you could say “sacré bleu” they were cleaned, stuffed with fennel greens and garlic, lubed up with olive oil salt and pepper……and grilled to an instant of fishy fantasy.

stuff them well with the fennel greens and loads of garlic.

don’t be alarmed by their vacant stare, they can’t see you.

Josh can’t stop eating the bones. cartoon alley cat.

 

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