Mashed Potatoes

A lot of people have asked about my mashed potatoes and how I make them so damn good. Well, now's your chance to be able to make these wonderful potatoes that are quite wonderful.

4 russet potatoes
Minced garlic
Sea salt
Pepper
2 Tablespoons butter
Milk

With each potato, chop them up and place in pan and boil, adding in a pinch of salt (make sure it's sea salt) and a pinch of pepper along with a spoonful of minced garlic. Once the potatoes are tender, strain and place into a mixing bowl. For the best result, a hand mixer will make the potatoes more creamy. Add in another pinch of salt and a pinch of garlic.

Be sure to mix the potatoes well and pour in a small amount of milk while adding in 1/4 of butter. Once the potatoes are smooth and all ingredients are evenly mixed, add in a pinch of salt and stir. Ready to serve.

Gorgonzola Cream Sauce (for Steak, Beef or Pork)

For Christmas 2010, my family had a great gorgonzola cream sauce that goes perfect with steak, beef or pork that's served best on the side, however I sometimes pour it directly onto a steak to add a great finishing taste. Try this recipe out if you're looking for something a little different but is out of this world.

1 container crumbled gorgonzola cheese
2 tablespoons fresh parsley
Small container heavy cream

Pour heavy cream into a pan and let boil for 40 minutes, or until cream is thick, stirring periodically. Once thick, add in gorgonzola cheese to taste along with parsley and mix well together.

Once the gorgonzola cheese has melted, ready to serve.

Potato Salad

I recently discovered a potato salad that is out of this world and I've never had a potato salad like this. If you're looking for a potato salad that you want people to talk about, you must try this one...


1 bag of little red potatoes
Bacon
Scallions
Mayo
Garlic Salt
Black Pepper


Cut potatoes same size and boil until tender while fying bacon in small pan. 

Once potatoes are tender, strain and place in large mixing bowl. Mix in mayo (enough to coat all potatoes), sprinkle with garlic salt and pepper and mix together. Next, stir in chopped up scallions and bacon. Ready to serve.

This potato salad is great really warm and really cold but not great at room temperature, so remember this when you're going back for seconds, or thirds, or forths...

Green Goddess Salad Dressing

I'm really into homemade salad dressing and my mother introduced me to a salad dressing that is out of this world. If you're looking for a great salad dressing to make from scratch that you're wanting to be a hit, give this one a try.

1 cup mayo
1/3 cup parsley
1/4 cup chopped chives
1/2 cup sour cream
1 tablespoon lemon juice
2 tablespoons red wine vinegar
2 tablespoons tarragon vinegar

Combine all ingredients above into a jar that has a seal and mix all together. It's best to have a jar so it stays fresh for a long time. Ready to serve.

Buena Vista Pinot Noir

Back in April, 2011 I went to The Grove in West Hollywood and had a fantastic lunch at one of my favorite restaurants The Farm of Beverly Hills. If you haven't been to this place, you must check it out and if you plan on visiting LA, add it to your list of places to eat while shopping. At this restaurant, I had a Pinot Noir that was out of this world and while in San Francisco this weekend, I was able to get a bottle of it at a local grocery store of under $15. You must check it out if you drink Pinot Noir.

Thanksgiving Dinner

For Thanksgiving, a concern most people have is how to cook their turkey perfectly. This year, the turkey we had was done just right so let me share with you how to get the perfect turkey for your holiday just right.

1 turkey

1 package of poultry herbs

Salt & Pepper

Bake turkey at 375 for 4 1/2 hours and make sure to tent the turkey with foil for first 3 1/2 hours and basting periodically. Once cooked, remove and sit while covered for 30 minutes. Then serve.