Chipotle and Adobo Spiced Cocktail Meatballs in a Sweet and Sour Sauce

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Backyard parsley in the morning garden light.  Happy Monday! On one hand, time changes suck. But on the other… it means we get more daylight, and more daylight makes both my edible garden and my backyard chickens very, very happy. We’re all very much looking forward to spring. …

December at the RGB | Braised Short Rib Hash

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December at the RGB (clockwise from top left): Meyer lemons. Kale. Sage. The black Silkie we had to give away because he started crowing. Parsley. The buff Polish we also had to give away because he started crowing. Lavender. Stattice. The annual cut-back on the massive fig tree. – Braised short ribs. At Marché Modèrne… 

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Mozzarella Sliders with Aioli and Roasted Red Pepper Spread

www.rusticgardenbistro.com-Mozzarella Sliders with Aioli and Roasted Red Pepper Spread

I’m beginning to think that all we do is experiment. While reading one of Kelly’s posts at Sass and Veracity a while back, I was inspired to make some garlic confit and aioli. The trouble with that is… what the heck do you do with all the garlic confit (about 3 heads’ worth)… and the… 

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Caldo de Carne Seca| Tweakin’ the CIA’s Recipe… Because it Made Sense

…along with one of our staple pizzettas. This one had caramelized onions, prosciutto, red bell peppers, raw cheddar, chevre and shredded parmesan.

Two things happened this week: the cilantro went into bloom and the carrot tops grew taller than the yardstick.   Keeping that in mind, and not feelin’ like watching yet another Lakers playoff game with Mr. RGBistro, I went to my stack of checked-out library books for some inspiration. About 2 minutes into my search, I… 

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Beef Pho

www.rusticgardenbistro.com - Beef Pho - December 2012

It’s another cold drizzly day at the RGB. That’s code-word for soup. Today’s winner: beef pho (fuh). I’ve been craving pho all week (this always happens when I overindulge on American dairy and sweets), so we raided the local 99 Ranch Market yesterday to make a pot full. While I’m waiting for my mom to… 

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Continuing the French Nostalgia

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With chuck roast on sale this week for $1.99/lb., three thoughts went through my head: 1. I now have an excuse to kick-start The Whole Cow. 2. I miss springtime dinners on Paris sidewalks. 3. Boeuf bourguignon, here we come! So here it is, our version of bœuf bourguignon. It’s a little bit Julia and… 

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Assisting Good Genetics | Brunelli Steak Dinner

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Roberto Maurice Brunelli likes steak, and today is his 90th birthday. In honor of this major milestone, we’re posting a steak dinner recipe. The below is one our typical protein/starch/vegetable dinners from this summer. It is by no means healthy, but it hits the spot for those steak and potato cravings. We hope that when… 

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Award Winning… for Most Ingredients Used | Ring of Fire Chili

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In our previous lives as urban planners, the office we worked at participated in the Tustin Street Fair and Chili Cook-Off. In 2008, our “Ring of Fire” chili even took 2nd place in the People’s Choice Award. (We maintain we only didn’t win because we couldn’t compete with corporate-volume Tustin Brewing Company.) We also think looping 16… 

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