By Sammy Hagar
Indulge your self within the famous person rocker and number 1 New York Times bestselling author’s raucous and scrumptious way of life with this daring cookbook and exciting advisor, entire with tales from a life of nutrients, signature recipes and beverages, and that includes lavish full-color photos.
For over two decades, Sammy Hagar has redefined the connection among sturdy nutrition and strong tune via his iconic Cabo Wabo tequila model, his renowned chain of Cabo Wabo Cantina eating places, and his newly introduced rum—Sammy’s seashore Bar Rum. Now with Are We Having Any enjoyable Yet? any Sammy fan can consume, drink, and social gathering just like the purple Rocker himself, as Sammy stocks his love of nutrients, beverages, and rock-and-roll.
Bringing you into the kitchen, in the back of the bar, and into the guts of the occasion like by no means ahead of, Sammy stocks his deep ardour for nutrition and his secrets and techniques for rock-and-roll unique, together with his favourite recipes from domestic, at the highway, and his go-to holiday spots, Cabo and Maui. Coming alongside for the experience are a wealth of loopy stories, megastar cooks from worldwide, and tales that display the muse in the back of his favourite recipes.
Tracing Sammy’s culinary direction throughout the many years, Are We Having Any enjoyable Yet? deals a desirable glimpse into Sammy’s evolution as a prepare dinner and as a musician, exhibiting how those dual passions have fueled one another, and the way he brings a rock megastar perspective of simplicity and enjoyable to every little thing he does within the kitchen. in fact, not anything is going higher with a good meal than an outstanding drink. listed here are Sammy’s maximum drink recipes followed through real tales of the wild nights that introduced them to life.
With much more rock tales from the line and his desk, over fifty foods and drinks recipes, and Sammy’s suggestions for wonderful like a rock superstar, Are We Having Any enjoyable Yet? supplies fanatics every thing they should get together the Cabo Wabo means.
Read or Download Are We Having Any Fun Yet?: The Cooking & Partying Handbook PDF
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Extra resources for Are We Having Any Fun Yet?: The Cooking & Partying Handbook
Roll one piece of the dough out with a rolling pin to about ¼ inch thick. Cut the dough to fit 2 of the tartlet pans. Gently press the dough into each pan and trim the pastry flush with the pans to create a neat appearance. Roll the other half of the dough and line the remaining tartlet pans. Place the baking sheet into the oven and bake until light brown, 12 to 15 minutes. Put the tartlets on a cooling rack and let cool before removing the baked crusts from each pan. 60 61 cambozola pear cream tart makes 6–8 Ripe pears and the flavor of Cambozola cheese meld together in a delicate, melt-in-your-mouth toasted servings walnut–crust tart.
I can still taste my favorite delicious ingredients. Take time to practice potpies and the cherry turnover Mom used and master the techniques of making your to make. I learned the techniques of making favorite pastry dough for potpies and cherry pastry dough by practicing. Soon I started to turnovers. mix, roll, and layer all sorts of flaky dough 57 BAKED POMODORO DUMPLINGS ON AN OLIVE SALAD 58 CAESAR TARTLETS WITH SWEET GARLIC-BUTTER CRUSTS 60 CHILI-GRILLED EGGPLANT AND SWEET ROASTED PEPPER TARTLETS IN POPPY SEED SHELLS 62 CAMBOZOLA PEAR CREAM TART 64 ONION AND SHERRY CREAM TURNOVERS 67 SWEET POTATO, GOLDEN RAISIN, AND CRANBERRY STRUDEL 69 SEAFOOD STRUDEL 70 FINGERLING POTATO AND CRISPY BACON PIZZAS 72 ROASTED RED PEPPER CRÉME FRAÎCHE QUICHE 74 CHÉVRE QUICHE WITH RED AND GREEN GRAPES 76 SPINACH AND FETA DOUBLE-CRUST PIE 79 DEEP-DISH CURRIED VEGETABLE POTPIES WITH DRIED FRUITS 81 GRILLED-VEGETABLE GALETTE 55 56 baked pomodoro dumplings on an olive salad makes 6 servings A pretty visual presentation and the delicious flavor of warm tomatoes in crunchy phyllo nestled on top of a Greek-influenced olive salad make this perfect for a first course!
Place the other disc of bottom of a baking sheet with parch- dough on top of the onions and gently ment paper or a nonstick baking mat. press down the edges, sealing the two Stir the flour, baking powder, baking discs together. Lift the sandwiched disc I like using a sharp chef’s knife for cutting the scones. Push down into the scones quickly, rocking the knife back and forth, like cutting wedges of a pizza. Clean the knife between each cut by running it under hot water. This ensures the knife does not stick to the dough and the scones are neat in appearance.