Martini

What is that saying about Martini's? One is not enough but two is too many!

I love Martinis. Frankly, I don't trust a man who drinks, "Wine Spritzers."  Butch up Dude and get a real drink. And, by the way, no you can't have a Cosmo.... you are a Dude. (It's okay for Ladies).


Like Bond, I prefer my Vodka, shaken not stirred. No Vermouth, just Vodka shaken hard in a metal shaker with ice and poured into a large martini vessel. I am partial to olives with jalepenos. But I also like fresh blackberries. (above left).

I really enjoy sitting down to a meal in a restaurant and starting off with a cocktail. It's just civilized sipping a proper drink and chatting with your date before you open the menu.  

I keep a bottle of Vodka in my freezer at all times. When the mood strikes, I pour the syrupy clear liquid into a martini glass and enjoy. This afternoon is so hot it is all I can think about.

I don't drink often, but when I do, I prefer Potato Vodka. In my opinion, it is the best Vodka because it has a stronger flavor than the more refined grain brands. I typically drink Luksuswowa Vodka. It is strong and smooth. Yet it also has a very strong finish that is not for the faint of heart. Chopin is probably the best known and most refined potato vodka you can find. What's your favorite Vodka?

Home Cooking

In my mind there is no reason why you can't eat as well at home as you can at a restaurant. Granted, there are amazing Chefs out there that turn out some pretty special meals. But why not try and serve something memorable every night.

Always start with good ingredients. Look for steaks that are nicely marbled. Don't be afraid to spice your meat properly. Learn about spices as simple as Salt. For example, I use Kosher Salt on Beef and my cracked pepper is set on the largest grind possible.

Get a meat thermometer and become a snob about cooking your meat to perfection.




Look for the Wild Salmon for that special Saturday night meal. You will notice in looking at the salmon on the right that it is bright in color. The Salmon eats a particular shrimp that turns its flesh bright orange and provides a unique flavor. Farm raised Salmon while eco-friendly is just too bland for a special meal.

I prepare good salmon as simple as this: I lightly coat it with olive oil on both sides.  Season with Maldon brand Sea Salt and pepper. 

In a very hot pan, sear the fish on both sides (about 3 minutes a side) and finish in a 400 degree oven for about 7 minutes. You fish should come out medium rare.

I like to serve salmon over Jasmin Rice. This takes about 20 - 30 minutes to cook so plan ahead. Depending on what looks good in the produce department I might blanch either asparagus with a dash of Balsamic or brocoli with a squeeze of lemon.

I typically don't find that really good salmon requires lemon but trust your own taste buds. Because I just got back from Napa, I served the salmon with an amazing bottle of Far Niente Chardonnay.