Well, thank you Allie of WINGS OF LOVE Radio.
Today's interview was FAB and Allie was a great interviewer. We talked about a wide range of topics including Goth, Entertaining, Food, Horror movies, The Gothic Gourmet online, the soon to launch Online Retail, and my upcoming Books (and desire for a publisher).
Allie showed my photos in the chat room and I had the opportunity to talk about my Cosmic Twin... VLAD QUIGLEY at length.
Who else? The Bone Jangler and my friend/fan Lauri from Dallas, TX!
Whew! There was a lot going on there including recipes and I wanted to be sure to include those here.
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APPETIZER
Prepare 3 per person
Per serving
Shittake Mushroom
1 Tbsp diced Tomatoes
Goat Cheese
1 Tbsp diced Yellow Bell Pepper
Olive Oil
Salt and fresh cracked Black Pepper to taste
Trim stem of Shittake Mushrooms all the way down to the base. Set on Cookie sheet.
Saute diced Tomatoes in pan. Season with salt and pepper. Put on top of Shittake and spread evenly.
Take Goat Cheese and cut into 1/4" think medallions. Place one medallion on top of each stack.
Top with diced Yellow Bell Peppers.
Before it goes in 425 degree oven, drizzle with olive oil and put a little water in pan. Heat through.
Finish with fresh cracked Black Pepper on top.
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MAIN COURSE
Black Pasta with Pesto Sauce and Fresh Vegetables
1 package of Black Squid Ink Pasta
Fresh peas, carrots, or vegetable of choice
2 cups Fresh Basil Leaves
3 Tbsp Pine nuts
1/2 cup Extra Virgin Olive Oil
1/2 cup Parmesan Cheese grated
Salt and Pepper to taste
Prepare pasta according to directions.
Steam vegetables to al dente.
Put basil, oil, pine nuts, garlic, salt and pepper into a blender or food processor. Blend to a paste, but NOT until smooth.
Transfer to a bowl and add parmesan cheese.
Just before the pasta is done, stir in a little of the hot pasta water into hte pesto to thin it out.
Toss pesto with drained pasta and steamed vegetables.
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DESSERT
Chocolate Bundt Cake with Simple Blackberry Sauce
Chocolate Bundt Cake (prepare ahead of time)
3 cups of fresh or frozen Blackberries
1/3 cup Sugar
Grated Lemon Zest
In a sauce pan, bring to simmer the Blackberries, Sugar, and Lemon Zest. Stir until sugar is dissolved then cover and simmer another 5 minutes.
Serve rustic style as is or press through sieve for refined texture.
Place slice of cake on plate and drizzle Blackberry Sauce.
