August Performance in Europe

On August 1st, I had a chance to perform in Europe during 'Woodstock 2008 Festival'. We are all taking vacation, not cooking a whole lot while traveling, but still keeping busy. I had a blast! I've made new friends with musicians, artists and simply great people.
Very excited about going back next year (Summer 2009) and performing there with our band "Liquid Skies Music". Sebastian-bass.

Cold Soup for Hot Summer

This wonderful soup is meant for those hot Summer days when you just want to cool down and enjoy the shade. Serve it chilled!
Here are main ingredients:

• 3 cups of buttermilk
• 1 cup of natural yogurt
• bunch of radish (about 6 pieces)
• beets (root & leaves)
  
• small bunch of fresh dill & chives
• 1/2 of a large cucumber
• lemon juice, salt & pepper
  
  

To prepare:

1. After cleaning beetroots and it's leaves, chop them up into small pieces and cook in a cup of boiling water for about 5 min.
2. Pickle with lemon juice, add salt, sugar, pepper and let it cool down
3. Grate or chop radish and cucumber
   
4. Add fresh Dill which should be chopped into fine pieces
5. Mix well your fresh yogurt with buttermilk and add all of your veggies. It tastes even better when you deliver little kick by adding some spices.
   
   
   
   Serve it chilled & enjoy!
   
   
   
   
   * Receipt & photos for this delicious soup were provided by our lovely B.
   
   
   

Seared Ahi tuna salad a la go-go

Well, on this one we need the best!

the fresher the tuna, the better the flavor...
So what we used is a sashimi quality cut of tuna.
Smuther it with the Kakafooya Salt and some pepper
We seared it on the grill.
Our motto is: 'BBQ it's not just an other meal, it's a way of life'.
Cook it just to sear it (a few minutes on each side).

So what we used was:

• a butter lettuce for its soft texture th bring a warmth to the fish,
• for the vinegrette, we took 1/2 cup of Colaveta first cold press virgin oil and 1/8 cup of rasberry vinigar,
  
• 1 clove of garlic,
  
• 1 teaspoon of sugar,

Place the lettuce on each plate, then the fish.
We also used some butter cooked candy Walnuts to give it that sweet edge.
Pour the sauce over all four plates...voila
It should look like something like this




This is what we have to look forward to after a good practice....
~Bon appetit~

'La Tomatina' Soup

With Summer just around the corner and fresh California's produce available, we decided to make it 'La Tomatina' festivities during our Monday Night session.
To begun we cooked Tomato soup ('pomidorowa').
To do so we gathered:

• 4 cups of chicken broth
• 4 to 6 large and well ripened tomatoes
• 1 shallot onion
  
• fresh basil
• our famous Kakafooyah Salt
• black pepper & paprika
• fresh dill
  

To start, we brought our broth to boil and add tomatoes which prior to mixing were blended along with basil and shallots in a blender. To easily peel tomatoes, we submerged them in boiling water for about 1 minute.
Then we cooked our soup on low until it became very creamy adding black pepper, paprika and Kakafooyah Salt.
Served with noodles, topped off with little bit of sour cream, croutons and fresh dill.

Our practice went really well and productive. We will be recording our new album soon!

Lamb Aux Printemps

Our main course of a day was Lamb Aux Printemps

• Lamb meat (shoulder cut to get extra grissle) about 2 pounds
• pine needles and cones, rose marry, thyme (for smoky flavor since meat will be grilled)
• Served with cous-cous

Lamb meat is seasoned with spices & our famous Kakafooya Salt
Grilled for approximately 15 to 20 minutes

Well, it was great! Again. We will be back playing music and cooking on Monday.
It's good to be The King.

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Oysters and new songs

It's Friday and to celebrate that, we simply begun our practice with an appetizer.
To make things more fun we decided to go with fresh oysters. Simple receipt of oysters and lemon flushed with red wine Cuvee Selena by Marr keeps our diesels running for a long time.

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After sucking on our lovely oysters we went to our studio and worked on new material that we will be recording shortly. With new lights and vintage lasers our studio became alive.
Then, creative work-playing music was done and we moved back to the kitchen.

Salt Ala Kakafooya

Basic ingredients for cooking like a rock star is our famous 'Salt Ala Kakafooya'.
Based on a receipt from Southern France.
It's a magic potion that adds flavor with unbelievable sent. It's like cat nip for cooks.

• French rock salt (sel de mer fin)
• Herbes De Provense
• fennel seed, pepper & lavender

Rosted pork shoulder-Old fasioned Polish marinate

This is an old receipt which is rich in herbs & spices. To prepare this wonderful meal you will need:

• 2 kg (about 4lbs) of pork shoulder meat,
• 300ml of cooking oil,
• 2 table spoons of Balsamic vinegar,
• 1 tea spoon of mustard,
• grounded spices: garlic, rose marry, onion, pepper, imbir, sugar, thyme, bay leaves
• Important: do not add salt since it makes meat tougher and cooks longer
  

Mix well all spices with oil and vinegar and marinate meat for at least 24 hours. For best results marinate even longer, turning it over every few hours.
Preheat oven to 350 degrees and when ready cook your roast in a pan for approximately 120min, keeping it covered with aluminum foil to retain moisture. Make sure to include your marinate in your pan. Remember, there is already plenty of oil and spices within it, therefore use it!

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When ready, cut thick slices and server with either rice, potatoes or in our case: cous-cous.
To add even more flavor we cooked additional souse.
You can use dark gravy or horseradish as a base for your souse.
Goes very well with red wine! Enjoy... and until next week, bone appetite!

We do this every Monday :)

Wish you could taste it....

We have been doing this on regular basis and recently decided to share it with the rest of the World. Hopefully you will enjoy our receipts and have fun listening to our music. We practice on Fridays and on Mondays we cook, write music and record (unless we are playing out). Therefore stop by each week when you will have a chance to see what's cooking.