Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette

  • 1/2 cup Asian sweet chili sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon minced peeled fresh ginger
  • 12 peeled cooked large shrimp with tails left intact (about 8 ounces)
  • 1 large head of butter lettuce, leaves separated
  • 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
  • 1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices
  • Devin’s Kickass Cajun Seasoning

 

 

Whisk first 3 ingredients in small bowl; season with salt and pepperj and Devin’s Kickass Cajun Seasoning. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

 

Spring Forward

Rob Math, Ronn Moss, Peter Beckett and Johnny English of PLAYER

We kicked off daylight’s savings time in Palm Springs with PLAYER performing for a private affair at the PGA West Golf’s 25 anniversary party. The boys were awesome and Johnny English sported a new look! Johnny is always changing his looks and it’s like he’s a different person every gig. We all love Johnny! Peter Beckett and Rob Math were amazing on the guitar and drummer Michael Taylor had a groovy beat that kept everyone dancing all night long. Hubby of course had a blast and I got a little drunk, which isn’t like me. We drove down with our pals Wally and Lori Crowder and started drinking at lunch with cocktails upon arrival, wine at dinner and martini’s at party! I have always been a lightweight with liquor so by the end of the evening was toast! The boys are getting offers for other gigs and we are trying to juggle them with Ronn’s busy schedule as usual. So I will keep you posted on when and where you can see PLAYER next! Don’t forget to subscribe and comment on our Devronnfilms youtube channel to win a FREE PLAYER T-shirt! We will be giving that away to celebrate Spring at the end of this month! Devronnfilms youtube channel

Kirstie Alley’s Party

Lori, Winsor and Wally

Our pals Wally and Lori Crowder invited us to meet Kirstie Alley at an Organic bash she threw in Hollywood. Her new weight loss venture is an organic line of foods called, “Organic Liaisons.” There were yummy appetizers and desserts passed around and even organic wine! I loved the organic chocolate, wine and lemon cheesecake. Many celebrities were there, including Winsor Harmon, Kelly Preston, Nadia Bjorlin, Brandon Beemer, Christian LeBlanc, Michelle Stafford and singer Dilana who met Ronn years ago in Holland. Dilana was a winner on Supernova and has a wonderful voice. Kirstie gave us a wonderful giftbag filled with organic goodies and she looked fabulous. We are all rooting for her on her upcoming season of Dancing With The Stars!

Kirstie Alley

Singer Dilana

The Official DevRonn Fanclub!

We are happy to announce that we now have an official DevRonn fanclub in the Netherlands! Here are all the details to join:


As a Fan Club member you will receive a membership kit containing an 8X10 color autographed photo, fact sheet, welcome letter, membership card and various 4X6 photos. In addition you will receive a holiday card, birthday card, update letters, various photos and any notices and/or journal as they occur.
We hope you consider joining The DevRonn Fan Club.

Annual membership fees are $25.00 or €18.00 for European members and $30.00 or €22.00 for all other countries (due to extra postage).

If you have any questions about the Fan Club please contact Gea

The Officail DevRonn Fan Club
c/o Gea Vermeulen
Maldivenweg 101
1339 RT Almere-Buiten
The Netherlands.

Email: geavermeulen@gmail.com

Filet Mignon with Mustard Sauce

  • 1 (7-ounce) filet mignon (2 inches thick)
  • 1/2 teaspoon olive oil
  • 1 1/2 tablespoons Cognac
  • 1/4 cup beef broth
  • 1/4 cup water
  • 2 tablespoons coarse-grained mustard
  • 1 teaspoon unsalted butter
  • Devin’s Kickass Cajun Seasoning
Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper and Devin’s Kickass Cajun Seasoning to taste. Thinly slice filets and serve with sauce.