I wouldn’t actually call this true “fusion” cooking, but the idea is mixing two cuisines, in this case, Italian and Mexican.  According to Wikipedia, Fusion cuisine combines elements of various culinary traditions while not fitting specifically into any. The term generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. So, true fusion cooking would do a bit more than just add pepper jack cheese and corn to risotto!  No matter, it’s delicious anyway.

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Since this post was originally put up, a charitable non-denominational organization called Spirit & Word was founded and established with initial funding from the estate of Bill Austin. They do wonderful work and you can contribute or just go there as a spiritual resource.  CLICK HERE to learn more.

Bill Austin 1954- 2010

Yesterday a friend of mine passed away after a brave battle with bladder cancer. He was not the kind of friend who I would see often, actually, I only saw him in person about a dozen times. But I heard his voice 5 days a week for nearly 20 years… and man.. could he make me laugh!  Not only me but hundreds of thousands of people across the Valley of the Sun and throughout the state of Arizona.

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I found out today that I am older than the fajita. This makes me seriously depressed! I can deal with being older than say; cell phones, laptops, GPS, and a wide assortment of technological gizmos or even the Microplane zester!  But older than fajitas… that’s just not right!

According to Wikipedia, ” Sonny Falcon is believed to have operated the first commercial fajita taco stand at a weeklong outdoor event in Kyle, Texas,  in 1969 (let’s just say I was already in elementary school by then). He also went to rodeos, fairs, and outdoor festivals selling his fajita taco. An Austin reporter christened him ‘The Fajita King’ and Falcon was able to trademark the name.” And according to the Oxford English Dictionary, the word fajita is not known to have appeared in print until 1971 (at least I was still in grade school at the time).

Originally only skirt steak was used for this Tex-Mex icon, but today, popular meats include chicken, pork, shrimp, and just about all cuts of beef.  As an example; my sister Sloane had boneless bottom round on hand, so she marinated it overnight and we grilled that up for a quick and delicious fajita dinner.

Thank you, Sloane, and I have to say that the Dos Equis Cerveza in addition to the fact that I was the victor in our 7-person – 3-hour marathon of Mexican Train Dominoes, did relieve a bit of my new-found realization about just how old I am!

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Although this recipe has quite a long list of ingredients, with the assistance of the food processor and a well-stocked pantry, it couldn’t be easier. Of course, it doesn’t have to be Tuesday to serve this as a quick dinner or as a side to grilled meat. And you can always add shredded chicken or cooked shrimp if you don’t want to go the vegetarian route. It’s a guaranteed family pleaser!

Oh, and if you’re local, you may want to watch Valley Dish on NBC Channel 12 tomorrow (Wednesday, June 2) at 4:30. I’ll be on with Tram Mai making Penne Pasta with Maple Mustard Chicken.

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Way back in March when I started the limoncello process, I knew I wanted to make this pie. It will be the end of our Memorial Day dinner. Apple pie may be America’s pie, but this can’t be beaten in the summer. It’s pretty, cool, delicious, and refreshing… all-American for sure!

I learned an awesome technique for “applying” the meringue to the top of the pie from one of my favorite and most inspirational blogs, Zoe Bakes. Click here to see Zoe’s original step-by-step instructions with amazing photos. It actually made my mouth drop open when I first saw this gorgeous cake back in January.

I’ve found another fantastic recipe using the sweet Italian liqueur – a cheesecake square recipe from the ever-beautiful and talented Giada De Laurentiis.  Feel free to go to www.foodnetwork.com and make it yourself, or wait until I post the recipe here, which will be soon because I am already craving another limoncello masterpiece.

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Tomorrow, the long-promised limoncello dessert recipe will appear! In the meantime, I thought you might enjoy a couple of limoncello cocktail recipes to tide you over and enhance the long holiday weekend.

As for me – I am still trying to catch up from the exceedingly relaxing and lazy vacation. After spending a week at an all-inclusive beach resort, where we had our own butler to fulfill our every wish, it’s been an adjustment getting back into the swing of things!

On top of that, summer kid’s class begins on Tuesday, so I’ve turned over the kitchen and been grocery shopping like crazy for the last couple of days. I really could use a few cocktails myself! Above is a picture from our magical week – dinner at the Teppanyaki-style Japanese restaurant.  Aw, good times!

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Upon returning from our luxurious week in Turks & Caicos, I was welcomed home by a sweet golden bounty of yellow teardrop cherry tomatoes.

Pictured above is the garden bounty and a few souvenirs from the island, including a bottle of Jamaican rum our butler, Minto, gave to Connor on his 19th birthday (the legal drinking age on Turks is 18), so we’ll save it for a couple of years… when he turns 21…

I generally go out each morning and pick the ripe little gems, so I have never had the opportunity to see how many the one plant could produce in a week. Turns out the answer is about 1 pound! Just enough to make a wonderful tart. I sometimes like to use a 9-inch square tart pan in the place of a round, especially when using the tart as hor d’oeuvres or appetizer.  

The slices also act as a delicious and beautiful addition to a salad served with a mustard-shallot vinaigrette.

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The long wait is finally over! It’s been 80 days! Today is THE day that we can finally finish making our limoncello and reap the rewards of our patience! Once again, if you have no idea what I’m talking about, you have missed a post or two.  This first appeared on March 8th when we began the process of making homemade limoncello. The second occurred on April 17th when we completed the second step, so if you haven’t been following along, sorry! But really it’s not too late, you can just go back to those two posts and begin anew, then you too will have your own limoncello ready to use on August 14th!

CLICK HERE for Step 1

CLICK HERE for Step 2

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Today is my baby’s 19th birthday! We’re spending it in Turks & Caicos on our family vacation.

Our suite includes butler service and our butlers, Minto and Ellen, made the day extra special. While we were out getting spa treatments, they hooked up our room with a full-blown party.

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