Feeling Like Fall

October 24, 2011 3 Comments

Dev & Ronn

Ronn and I had fun attending PLAYER drummer, Craig Pilo’s wedding reception to his adorable Brazilian bride, Angela.They have been married a year and finally got around to a wedding reception. Speaking of weddings, you guys have to view this funny video that Craig did on a Wedding Band Drummer You guys will laugh your asses off!

Ronn, Spacemonk aka Johnny Englis and Craig

As always it was awesome to hang out with Spacemonk aka Johnny English. The food was amazing and catered by Pierre’s Catering who also owns Planet Sushi. I fell in love with Pierre and his creative style of presenting appetizers that I may have him present my gumbo for our next jam party. In addition to Craig wedding reception, Ronn and I were invited by stunt coordinator,

Katherine Kelly Lang & Wally Crowder

Wally Crowder to attend the Stuntwoman’s Awards.  I got to meet

Vivica Fox & Dev

Vivica Fox whom I found, charming and funny. I’ve always  admired her acting and loved her in “Kill Bill.” Ronn was a presenter along with Katherine Kelly Lang who joined us at the luncheon.  So now we are getting ready for cooler days as fall and Halloween are just around the corner.  I think most of you know by now that  Ronn is always his happiest playing music, so I’d like to plan a small acoustic jam party as soon as he has a break from B&B.  Seems this time of the year is always so full because B&B does alot of holiday gatherings on camera, which entails long days because the whole cast is usually included. Poor Ronn had to sleep in his dressing room one long night because of the drive and another early call the next day. He was just exhausted and rightfully so.These long hours of him puts a damper on me nailing him down to autograph items for Ebay, give me photos to blog or just have a date night with my hubby. So having fun and rare moments with dear friends, family or just each other is totally relished and appreciated.  So in appreciation, We want to thank our friend Robin Krasny for the is awesome video of  PLAYER in Vero Beach recently.  We had so much fun there and it shows when you watch this video. Robin really took care of us and we are grateful to have this fun video to share with you!  Now that the holidays are just around the corner. I have our wonderful DevRonn  fanclub president Gea helping me with Ebay items for you guys just in time for Christmas! She has been a great help to me in posting items from Ronn and me personalized to your desire. I’m thinking of parting with my computer, Playboy collectibles, clothing, shoes and jewelry. I’m sure I’ll eventually get Ronn to clean out his closet and give you a scarf or underwear, just kidding!  He may give you one of his precious jackets, pillow cases, posters, T-shirts  or a pair of his shoes or maybe his ipad?  Whatever I get out of him, it’s yours! Check out Ronn\’s Ebay  or Devin\’s Ebay stores for items that are now posted. Auction items are coming soon!

Filed Under: awards, food, music, The Bold and The Beautiful, Playboy, Playmate, New Orleans, Spices, Cajun Tagged With: , , , , , , , , , , , ,

Slow Cooked Southern Styled BBQ Ribs

May 26, 2011 3 Comments
  • 2 slabs of baby back ribs
  • 1 cup KC Masterpiece® Southern Style Barbecue Sauce (New Flavor!)

Dry Rub

  • 1/4 cup dark brown sugar
  • 4 teaspoons garlic salt
  • 4 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon white pepper
  • Devin’s Kickass Cajun Seasoning

Liquid Seasoning

  • 1/2 cup apple cider
  • 1/4 cup apple jelly
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • Dry rub generously

Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and mix well. Reserve one tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of the ribs.

Build a charcoal fire for indirect cooking with Kingsford® charcoal. Add a small aluminum pan to the void side of the grill and fill in halfway with water. When the charcoal grill reaches 250 degrees Fahrenheit, place ribs meat-side up on the grill grate and cook over indirect heat for two hours and 15 minutes.

Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. Mix the liquid seasoning in a small bowl. Pour 1/2 cup on the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for one hour at 250 degrees Fahrenheit.

Remove the ribs from the charcoal grill and discard foil. Brush KC Masterpiece® Southern Style Barbecue Sauce on both sides of the ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.

Filed Under: cooking, food, The Bold and The Beautiful, Playboy, Playmate, New Orleans, Spices, Cajun Tagged With: , , , , ,

Leg of Lamb with Garlic and Mustard

April 18, 2011 Leave a Comment

  • 1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
  • 8 garlic cloves, peeled, divided
  • 1/2 cup whole grain Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup dry white wine
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons fresh lemon juice
  • Nonstick vegetable oil spray
  • Fresh rosemary sprigs and fresh Italian parsley sprigs
  • Devin’s Kickass Cajun Seasoning

Preparation

Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.

Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.

Filed Under: cooking, food, The Bold and The Beautiful, Playboy, Playmate, New Orleans, Spices, Cajun Tagged With: , , ,

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

March 28, 2011 2 Comments

  • 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.

 

Filed Under: cooking, food, The Bold and The Beautiful, Playboy, Playmate, New Orleans, Spices, Cajun Tagged With: , , ,

Kirstie Alley’s Party

March 12, 2011 2 Comments

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

Filed Under: food, Health, The Bold and The Beautiful, Playboy, Playmate, New Orleans, Spices, Cajun Tagged With: , , , , , , ,

Filet Mignon with Mustard Sauce

March 7, 2011 2 Comments

  • 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.  

Filed Under: cooking, food, The Bold and The Beautiful, Playboy, Playmate, New Orleans, Spices, Cajun Tagged With: , , ,

Crawfish Etouffée

February 28, 2011 2 Comments
  • 2 pounds peeled crawfish tails
  • 1 stick (8 tablespoons) butter
  • 2 cups chopped onions
  • 1 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • 1 tablespoon cornstarch
  • 1 cup water
  • Salt and cayenne pepper, to taste
  • 1/3 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • Devin’s Kickass Cajun Seasoning

Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.

Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne and Devin’s Kickass Cajun Seasoning of course.

Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.

Filed Under: cooking, food, The Bold and The Beautiful, Playboy, Playmate, New Orleans, Spices, Cajun Tagged With: , , , , ,

Oven Roasted Dungeness Crab

February 17, 2011 Leave a Comment

  • 1/4 cup (1/2 stick) butter
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced shallot
  • 1 1/2 teaspoons dried crushed red pepper
  • 2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
  • 2 tablespoons chopped fresh thyme, divided
  • 2 tablespoons chopped fresh parsley, divided
  • Devin’s Kickass Cajun Seasoning
  • 1/2 cup blood orange juice or regular orange juice
  • 1 teaspoon finely grated blood orange peel or regular orange peel


Preparation

Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.

Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

Filed Under: cooking, food, The Bold and The Beautiful, Playboy, Playmate, New Orleans, Spices, Cajun Tagged With: , , , , ,

Pomegrante Champagne Punch

February 8, 2011 1 Comment

Just in time for a Valentine’s Day celebration is this amazing punch that will surely please your party guests!

  • 1/2 cup sugar
  • 2 750-ml bottles chilled brut Champagne
  • 1 1/2 cups white rum
  • 1 1/4 cu
  • 1/2 cup water
  • ps pomegranate juice
  • 1 large lemon, thinly sliced
  • Pomegranate seeds
  • Fresh mint leaves
  • Ice


Preparation

Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.

Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.

Filed Under: food, The Bold and The Beautiful, Playboy, Playmate, New Orleans, Spices, Cajun Tagged With: , , ,

White Wine Beef

January 25, 2011 1 Comment

Ingredients

  • 1/2 lb boneless sirloin steak (preferably top butt; about 1 inch thick)
  • 1 tablespoon all-purpose flour
  • 4 tablespoons olive oil, divided
  • 4 garlic cloves, thinly sliced
  • 1 1/2 tablespoons chopped rosemary
  • 2/3 cup dry white wine
  • Devin’s Kickass Cajun Seasoning


Preparation

Trim excess fat, then thinly slice steak. Toss with flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat. Sauté steak in 2 or 3 batches until no longer pink on the outside, about 2 minutes per batch, adding 1 1/2 tablespoons more oil as needed. Transfer to a plate.

Sauté garlic and rosemary in remaining tablespoon oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 teaspoon each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beef with juices to skillet and warm through.

 

Filed Under: cooking, food, Home, The Bold and The Beautiful, Playboy, Playmate, New Orleans, Spices, Cajun Tagged With: , , , , ,
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