Archives for category: Dinner

 

peppermintI just got the chance to chat with Miss Peppermint about eating in and eating out! She is best known as a runner-up on the ninth season of RuPaul’s Drag Race, the actress and singer will be making her Broadway debut as part of The Go-Go’s inspired musical Head Over Heels. The show previews here in San Francisco at the Curran Theatre starting tonight before making its way to New York where Peppermint will be the first trans woman to originate a principal role on Broadway.

I’m hosting a reception for the musical on Wednesday, April 11th, where drink proceeds from a “Miss Peppermint” inspired cocktail will go to TRUTH (TRans yoUTH), a joint program between Transgender Law Center and GSA Network. The program seeks to amplify the voices of trans and gender non-conforming young people by offering a safe place to share struggles, learn empathy, and build public understanding. Please join us!

Head Over Heels

Miss Peppermint Eats Out

What is your favorite dessert?
Mint chocolate chip ice cream.

What restaurant would you call your home?
The City Diner on 91st and Broadway in New York City.

What is the strangest or most inspiring thing you’ve ever eaten?
Vegan crawfish made of burdock root!

What was your favorite breakfast cereal as a kid?
Fruity Pebbles

What is your favorite food to pig-out on after the club?
Any type of breakfast food

What is your favorite cocktail?
My favorite cocktails are Midori sours but I don’t drink them LOL

Curran partners with Humphry Slocombe to create “We Got The Beet,” a limited edition ice cream flavor celebrating the pre-Broadway engagement of Head Over Heels.“We Got the Beet” incorporates homemade raspberry jam and hand-squeezed lime juice to create a flavor that is light and fruity. The creamy pink creation made with Straus Family Farm Organic dairy carries a sweetness from the beets, highlighting the all natural ingredients in the handmade ice cream. Flavor available during the month of April at all Humphry Slocombe Bay Area locations.

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Warning: These cookies have more chocolate and nuts then they do dough!

Chunky Bittersweet Chocolate Pecan Cookies

1-pound bittersweet chocolate, cut into small chunks

2 cup pecans, roasted lightly and chopped coarsely

2 sticks butter, softened

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2/3 cup granulated sugar

1-teaspoon salt

2-cups all-purpose flour

Maldon’s Sea Salt

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This dough is similar to a shortbread cookie.

Pre-heat oven to 325 degrees. Position rack in the middle of the oven.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl sift together the flour and salt, then add them to butter / flour mixture. Add the pecans and chocolate and mix on low speed until the dough sort of comes together.

Chill the dough in a refrigerator for at least an hour.

Start scooping the dough into small golf ball sized balls with your hands. When making the cookie balls I’ve found that the dough sometime starts to stick to your hands when you are working with it. If this happens, run your hands under cold water. Then continue to make the cookie dough balls. Firmly shape the cookies into 2 ½ inch rounds and place on a parchment lined backing sheet. Sprinkle sea salt on top before baking.

Bake approximately 18 minutes. Rotate cookie pans if baking more than one sheet at a time.

Remove cookies to a rack and cool completely. Though, they will be tempting to eat. I find it is better to allow the chocolate to become firm again.

Makes 18 – 20 cookies

Join me for tamales & tequila at a special pop-up event. You can also order tamales to take-away! Click the image for MORE! info!!

 

10x10 hecho tamale

I’ve been friends with Foodie Chap Liam Mayclem for a long time. It was such an honor to have him over to my apartment for dinner with Kitchit Tonight preparing my Pride Month menu! You can listen in on our conversation by clicking on the image:

Liam & Juanita

Liam & Juanita

 

I’m thrilled to host a Dinner Party with Kitchit that will support Y.E.S. (Youth Empowerment Summit) the beneficiary of my annual Pride Party (see last years event). There is nothing I love more than cooking and feeding friends! It will be a night of marvelous surprises paired with exceptional food! This will be a night of wild wining, delicious dining, and spellbinding socializing.

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Pride Dinner Party with Kitchit & Juanita MORE!
Tomatillo and Chipotle Salsa with Homemade Tortilla Chips
Spicy Carrot Canapé
Garden Vegetable Salad
Slow Roasted Pork with Salsa Verde and Ricotta Toast
Summer Galette with fresh whipped cream
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Friend and Tablehopper Marci Gagliardi recently asked a bunch of us night owls where they like to eat late-night for Refinery29.

“If anyone knows a thing or two about late-night eats in San Francisco, it’s bartenders, chefs, wine directors, nightlife writers, and drag queens. So, we hunted down these nocturnal experts to share their favorite post-midnight haunts (and what to order), for the next time your hunger strikes during the wee hours. People love to complain about S.F. restaurants closing their doors at 10 p.m., but the only way to promote a vibrant after-hours dining scene is for us to support the one we already have. So, click through these pro tips on where to head after last call, whether you’re craving pupusas, potato skins, or even kale salad. (Yes, really. Because — San Francisco.)”

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I just love the ring of  ‘Juanita’s Carnitas’. If you’ve haven’t prepared carnitas at home you are in for a treat. There is really nothing like the smell of the slow braising pork coming out of your kitchen. San Francisco has a taqueria on just about every block and they are featured on every menu. I mean a great taqueria is  judged by their salsa, pickled jalapeños and the carnitas – right? These are very simple to make at home.

Juanita’s Carnitas

½ white onion, coarsely chopped
1 1/2 cups water
6 garlic cloves
1-teaspoon fresh thyme
1 teaspoon freshly ground black pepper
½ teaspoon cumin
4 whole cloves
2 bay leaves
1-tablespoon kosher sea salt
1-tablespoon lard
4 1/2 pounds boneless pork butt, cut into 4-inch chunks
1 cup freshly squeezed orange juice, about 3 oranges
1 large piece of orange zest
2 tablespoons sweetened condensed milk

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In the jar of a blender place the water, onion, garlic cloves, thyme, black pepper, cumin, cloves, bay leaves and 1-tablespoon salt. Puree until the liquid is smooth.

Salt the pork chunks lightly while heating a large Dutch oven over medium-high heat. Add the lard and brown the pieces of pork on all sides about 15 minutes.

Once the meat is brown pour the onion and spice mixture into the pot and bring to a simmer. Cook for 10 minutes. Add in the orange juice, zest and sweetened condensed milk, stir and let it come to a simmer, then reduce heat to medium-low to low and cover.

Cook covered for 1-½ hours, stirring occasionally. Remove lid and check meat for tenderness. Let the meat continue to cook and the liquid reduce about 10 minutes.

Remove the carnitas with a slotted spoon and shred with a fork, if desired before serving you can refry the meat in a separate pan with some lard until crispy. Or serve them straight from the pot.

They make delicious tacos.

Juanita's carnitas tacos

Juanita’s carnitas tacos