Yesterday I was up for a partee. I just felt like that you know, for no reason, just in the mood. I was dusting and organizing my recipe books then I found this cool Sangria book (Mittie Hellmich). And on the cover it says “Fun and festive” Then I thought Oh yeah baby! I’m feelin’t, fun and festive could be my middle name. So of course I had to find somethin, somethin to go with this cool sangria, right? And Fajitas sounded awesome. So here it is… I totally recommend that for a middle of the week dinner.

Kumquat Sangria

• 2 cups of kumquats sliced
• 2 limes sliced
• 1 vanilla bean cut in half
• 3 ounces of Grand Marnier
• 3 tablespoon of Agaves syrup or sugar
• 750ml bottle of white wine chilled

In a large glass pitcher, combine the Kumquats,  limes, vanilla bean, Grand Marnier, and Agave or sugar. With a wood spoon muddle the mixture to release the fruit juice and dissolve the sugar. Refrigerate for about 2 hours.

When ready to serve, slowly add the wine. Fill the wineglasses with ice cubes and pour the sangria over the ice. Allowing the Kumquats to fall into the glasses.

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Fajitas

• 1 lb of skirt steak
• 1large red onion sliced with the grain
• 2 large bell peppers sliced into half-inch wide strips

Marinade:

• 2 tablespoons of olive oil
• 2 cloves garlic minced
• ½ teaspoon ground cumin
• ½ jalapeno finely sliced
• ¼ cup chopped cilantro
• Salt and Pepper

Prepare:

Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour. Heat to high heat a large cast iron pan. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes. Remove form pan and let it rest for 5 minutes. Reduce the pan heat to medium high add a little more oil if necessary.(I used the marinade) Add the peppers and onion cook stirring frequently until onions are slightly translucent. Mix the steak and serve with tortillas and guacamole.

Did you all have guacamole and nachos yesterday? I was at the supermarket and the avocado stand had a line, on the other side   few guys were standing in front of the tortilla chips and salsa trying to choose between traditional or jalapeños. So when I asked the supermarket person for leeks he gave me a look like I was some lunatic. I bet he thought: LEEKS? What are you crazy woman doing to your poor husband? Giving the man leeks to munch at super bowl? But I put my foot down and asked again, so begrudgingly he went inside and came back with leeks. I saw this recipe in one of my books (The Illustrated Quick Cook) and couldn’t pass on it. It just looked too good. I’ve changed the spices a bit, the original recipe was with paprika, but I decided to use cinnamon, and some chilies to make it a bit hotter.

Beef and Leeks Couscous

• ½ cup olive oil
• 3 leeks, cleaned and finely sliced
• 1lb ground beef
• 2 red chilies finely sliced
• 1 tsp cinnamon
• 3 garlic cloves minced
• 2/3 cup dry white wine
• 2 cups hot beef stock
• Handful of flat leaves parsley
• 1lb couscous.

Pre-heat the oven 300F heat the oil in a large casserole add the leeks and cook over medium heat for 5 minutes. Add the ground beef and cook stirring occasionally, for 10 minutes or until no longer pink. Stir the chilies, cinnamon and garlic and cook for 2 minutes. Pour in the wine and cook for 3 minutes, then add the stock and parsley and combine well. Stir the couscous, then cover and cook for 15 minutes in the oven.

Yesterday I went to my dermatologist to remove a cholesterol deposit I had in the corner of my eye. It was a little white spot but started to grow and I don’t think we should take our chances with things growing on our body. So she assured me it would be painless and that she would remove it and send to biopsy just in case. While I was injected with anesthesia into my eyelid (witch I can tell you wasn’t a pleasant experience) the fire alarm in the building decided to go off, they said the fire was on the 11^th floor, I was on the 6^th. The intercom started to scream some orders to evacuate the building.

I looked at my doctor (with one eye only) and told her:

Me – It’s okay, the fire can only go up, and we can totally finish our procedure here.

Her – Don’t worry your anesthesia is good for at least 1 hour.

Me – I’m pretty sure it’s only someone using the microwave, or smoking; you know how sensitive these smoke detectors are.

Her- I know but we have to follow the instructions.

 Me – *Sight*

It’s amazing how some people really panic in these kinds of situations. There was this lady, she wanted to get out no matter what, and she was about to stump people in her way. Finally, the nurses had to try to calm her down. She wanted to take the elevator, and everybody knows this is not a very bright idea when there is a fire in the building. Somewhere in the back I overheard a nurse saying to a coworker; ‘somebody slap that woman or she will jump trough the windows’. So of course after 5 minutes standing in the middle of the corridor the infamous intercom said it was a false alarm. I had my little thing removed and Left. All the way back home I was thinking … how on earth did I get cholesterol in my eye?… Can you imagine my arteries? So in the spirit that I probably have a short life to live due to some cholesterol buildup, I bought some steak. (I know not so smart right?) But if life will be short, I have to have some gratification. I’m totally the type to find instant gratification in food. And God knows I deserved that after I had my eye pocked at. So If you feel like having  a high cholesterol day , here is how:

Steak Frites

• Steak of your choice (I chose filet mignon)
• Salt & Pepper
• Lemon zest
• Parsley

I’ve  used my cast iron skillet, rubbed salt and pepper all over the filet and heated well  the skillet then I sealed the meat in every side, until browned and put in the oven 350 degrees for 15 to 20 minutes. I didn’t use any butter or olive oil. I always use this system to cook meat. So I keep my kitchen clean. Test the meat with a meat thermometer 125 degrees are for rare, I like medium rare so 135 for me. In the end I used a bit of sauce with lemon zest.