My Lilly P Nuts

I've been invited to a New Year's party. And I'm bringing my hot nuts (and the Golf Foxtrot). The guy having the party has some mighty fine nuts and his wife is a big fan of his nuts but I'm bringing heat this year. Real HEAT.

I've been going by the recipe in the 'Essentially Lilly" cook book for years. Well, ever since it came out in '04. Nice pictures of Lilly in that book. I swear I hit on her at the Conch House in St. Augustine, FL around 1983. She left me standing in the parking lot and waved goodbye as she drove off in a Rolls Corniche. I'm not sure it was her but my heart tells me it was.

If you're going to a party this week - - I suggest you bring your own nuts. Here's a great recipe from Lilly P's book with my alterations:

Half stick of unsalted butter (I've done this with salted and unsalted - didn't seem to matter)

1/2 C of sugar ( Cut Lilly's half cup in half. Is that a 1/4 cup? I dunno)

1/4 C of water (Again, half it)

1 tablespoon garam marsala (double it)

1/2 teaspoon salt (or not if using salted butter )

3 1/2 C Pecan halves (Make it 4C)

Melt the butter in a medium sauce pan and add the sugar, water, garam marsala and salt (or not) to the mix over medium heat while dissolving the sugar. For nuts with HEAT add-

1/2 tablespoon of cayenne

1 teaspoon chili powder

Reduce for a minute and dump your nuts in the sauce pan. Coat them as best you can. You may need help some help here. Once coated, spread your nuts on a glass baking dish and pop in a 350 degree oven turning the dish every five minutes for 15 minutes.

After taking your nuts out of the oven they'll need to cool. But before they get too cool you'll need to scrape your nuts up and toss them in a bowl. Then you're ready to bring your nuts to the party. If you did this right -- people are gonna be saying some nice things about your nuts. Somebody might say, "Hey, how do you walk with nuts like that? And you say, "Lilly taught me. Just before she left me in the Conch House parking lot."

Friday Belt: Pure Value Tartans

Leather Man Pure Wool Tartan Belt

Usquaebach (oos-ke-bah) Pure Highland Malt Scotch Whisky

We've established I like good value. I like to say I'm cheap and while there's some truth to that when it comes to buying toilet paper - - I'll pay a premium for something unique. What I live for is to find something unique and cheap. Here are two belts that fit that bill.

I called in an order to Leather Man Belts for some tartan ribbon belts. I'd been admiring them over a year and they're unique. I knew I could customise the webbing but didn't know I could request an odd numbered length instead of even. So I did. I asked the fella taking the order if he could do something unique for me that nobody else can get. He wants to know why and I tell him about the Friday Belt.

He says, "I'm working on something new. Let me send you a sample and I'll see if we can't find something - - You know- - Understated." I like this guy a lot and he tells me his name is Cecil and thanks me for the order. The day after the tartans arrive I get this belt up there with a nice letter from Cecil who turns out to be the owner. This is a wool tartan, understated and in an odd length. You just don't see belts like this everyday. And you sure as hell don't get a letter from the owner of a company everyday.

Usquaebach is an off the radar pure malt (as opposed to single) blend that was sold to me as a single malt but according to the bottle is a blend and I can't find out anything about it. It was cheap for a single malt (but not for a blend) and reminds me of the crazily expensive Midleton Irish Whiskey which is a blend. Very honey like mouth feel with the roundness that comes from a blend but a tiny bit of fire in the after taste. For some odd reason room temp Volvic water is my must-have bloomer for neat whisky and it's required here.

Usquaebach was sold to me by a straight arrow salesman. A no nonsense gentleman who suggested I give it a try when I wanted something almost double the price. Maybe the current economy has everyone looking for good value. Whether you're selling or buying...we can all sympathize.

The Hangover Cure

M Magazine 12/1987

Trust me on this one -- Forget everything else. Goes well with grilled lamb and a Cote du Rhone. Key: Emmentaler Swiss. Tom Cat bread. The Del Fuegos, 'I Still Want You.' Destroy a gas station, 'It's a Mad, Mad Mad, Mad World.'

Holiday Hooch: The Redline

One quart of strawberries...



Roasted on smoking hot cast iron.



Remember to turn off the fire alarm.



Puree in blender



Slowly pour over - I'm not a dollop kinda guy.



Lack of agave syrup & substitution of Prosecco - Not a good idea.


Works wonders with beer



Clean and crisp for the



-- perfect nightcap.

"Innovation that happens from the bottom up tends to be chaotic
but smart. Innovation that happens from the top down
tends to be orderly but dumb."
Curtis Carlson, CEO SRI International

The Redline cocktail was swiped from the Williams-Sonoma blog. Corporate to be sure, the blog features professional and amateur writers contributing useful content that's far from self serving and "free shipping."

The Redline itself seemed a good idea and I gave it a shot Thanksgiving night. A roasted strawberry puree added to a Spanish Cava with a suggestion of agave syrup. I didn't have any agave syrup. Instead, I substituted Prosecco thinking an Italian sparkler would make up for the sweetness I was losing from the missing agave.

Not so much. A tad bitter and boring. What the roasted puree did work well with was beer. Use something simple and clean like Budweiser or Becks. I poured the beer slowly over three fingers of puree in a pilsner glass. It works. A perfect end to Thanksgiving -- Especially since it was 60 degrees outside.

Decanting New Ideas

Let her rip - The Blender Decant

A reader sent a heads up yesterday from Business Week on decanting with a blender (seen here). Simply pour a bottle in a blender and let it rip on high for 30-60 seconds. The 'foam' subsides PDQ and you're ready to pour and enjoy. My first thought on this version of a "Spank" decant? It can't be done with an old wine. Where's all that sediment go? I assume every damned where.

But with a young California Cab or Spanish Monstant - - Well, it would seem to make sense. With my favorite, the little known Italian tannin howitzer from Umbria, Sagrantino di Montefalco, (six - eight hour decant - I kid you not), this hyper-spank makes huge sense.

Decanters are a pain. A pain to wash and a pain to dry -- although a close friend with a wine addiction in London suggested a blow dryer for those hard to reach places to dry in my favorite ship's decanter. It really works. Also, much of the aerate product out there looks pretty dodgy so what's the risk with a blender?

My tweak is to use an immersion blender -- in a large glass pitcher. It's gonna do what the blender does, but without the horror of pouring a bottle into something the Foxtrot uses for her frozen margaritas. Food nerd and ex Microsoft CTO, Nathan Myhrvold is grabbing all the credit he can find for the idea, but it looks like it's been around a while. Early 'wine expert' naysayers deal with the newbie idea here in a fascinating forum discussion right out of Moneyball. Cheers, to the Newbie.

"Sit Next To Me, Sexy"

Chateau Musar- Elegance from the Bekka Valley


"Over the years, I’ve loved some and disliked others, but I’ve always found them fascinating. Their “flaws” will not make them universally loved, with many being turned off for one reason or another (such as the barnyard and funk that often accompanies them).

Those who do like their style and character will be, and have been, enthralled by age worthy wines coming from an unlikely location." Review from Wine Exchange

Many years ago I dated a woman from Lebanon. She was older with thick black hair, coffee and cream satin skin, jet black eyes and the best French kisser I have ever known. Curvy with a fondness for tight dresses -- everything above her heels was welcoming. She defined sultry and she liked to call me, "sexy." As in, "What are you doing way over there? Come sit next to me, sexy."

The 2001 Chateau Musar ($45) is a full on sexy mouth of of silk. While the more affordable Hochar ($26) comes full on Rhone -- Bordeaux would be my reference for Chateau Musar. An elegant blend of Cabernet, Cinsault and Carignane, it finishes unlike any wine I've ever had in my life. Long, spicy with just a hint of sin.

I paired it last night with short rib burgers from Pat La Frieda. No cheese this time. Only a thick slice of New Jersey tomato, lettuce and a slice of onion all on a potato roll. Despite the contrast of a burger and a $45 wine -- or, because of it -- it worked that magic when simple food and wine combinations turn into glorious moments remembered forever.

Does the wine remind me of the woman or does the woman remind me of the wine? I'm not sure. They're both unique and not obviously beautiful. Look, any man browsing in a wine store is not gonna be drawn to a $45 red wine from Lebanon. But, that's exactly where life gets interesting. So... what are doing sitting way over there, sexy?

Lots Of Friday Belts

Somewhere on the Upper West Side -- Near Broadway -- Maybe it's on Broadway -- I'm not telling you exactly -- In the 70s -- There are a number of outdoor book stalls. The guys who own them don't strike me as serious bibliophiles. Sometimes you can find a real bargain. It's a couple blocks south of Fairway. I'm not telling you exactly where.

The Golf Foxtrot does not allow me to stop at book stalls. And she ain't crazy when I bring books back from book stalls. Sometimes they smell like an ashtray. She's also afraid of bed bugs. Me? Not so much.

Walking north on Broadway a week or so ago -- 50 feet north of 73rd Street -- On the west side of the street -- Not telling you exactly where -- The sun reflects off a sheet of mylar and nearly blinds me. Stumbling up to a stall between Loehmann's and American Apparel -- That's your last clue -- I find this book. The yellowed '40s style cover is one I've seen before.


The introduction by Lucius Beebe is one I've read before. And I know, through my many bookstore travels, that this book is worth, depending on condition, about $100 smackeroos. Even more in New York. That should be a bumper sticker-- "Even More In New York" Anyway, I open the book and see it's a first printing. $3.00 is written in pencil at the top of the page.


The book is bright and clean with no smell and no bed bugs. I look at the stall owner and Presbyterian him down to $2 because, that's what you're supposed to do in New York. Another bumper sticker?


I get the book home and am amazed at the number of cocktail recipes, long lost to history, that I can steal and call my own. If I could find a source for cheap custom made belts then I'd have a book contract -- And a line. Look at the Portuguese Virgin. White Port!? Who in the hell even buys White Port anymore? Well, me but that's another story.


Most are straightforward sans blenders and infused syrups


"How about a Sink or Swim, Phil?" Now that's a cocktail


One of you will steal this


Never


Beats a Slow Comfortable Screw


"Do you want me to call you in the morning or should I just nudge you?"


Two of you will steal this


Brandy, gin and vermouth - That's a wedding


The End


Pretty amazing story, huh? I just wish it were true. What is true is that I don't have the time or the bridge table to set up a stall on Broadway. And I have a lotta catalogs to sell. Brooks Brothers catalogs going back to 1980. The first batch went up Sunday night. I'll follow each week with different seasons: Fall, Christmas, Winter, Spring and Summer.


Brooksgate, Women, Footwear...You get the idea. These things are taking up too much room in an 805 sq foot apartment. Add that to the fact that Heavy Tweed Jacket is off the air again and you can blog your own Brooks Brothers posts. Catalogs can be found here and I suggest having a few of these cocktails while you're bidding. Cheers.

Cowboy Steak "I Wouldn't Have It Any Other Way"

From The Wild Bunch

From Cooks Magazine 2005

About the right temp

Throw the corn on first


Let the marinated whatever get to room temp


After corn grills for 40 minutes

Add whatever

A nice option to a tannin red is Chateau Musar Hochar from Lebanon

When I lived out west as a kid I remember flank steak was sometimes called 'cowboy steak.' I liked cowboy stuff a lot but I fell into that late '60s early '70s cowboy antihero movie phase of which Sam Peckinpah's Wild Bunch pretty much wrote the book.

My dad took me to see it when I was 12. It's probably my favorite movie and I'm not sure why. There's something about going down a road and you know it's wrong. In every way. But you go down it anyway. I guess it's about the only 'noir' western I've ever seen.

I was lucky enough to live in Texas, Colorado and Oklahoma. Places where you could find a cowboy steak. There's a place here in NYC that offers cowboy steak but I don't have the cojones to try it. Make my own instead. Pretty simple. Pretty cheap.

The cheaper the cut the better. Pick anything up there in that old Cook's Kitchen illustration and you can't go wrong. Why? Because your gonna marinade this for at least eight hours. I reckon you can get by with four but not any less. I use a half a cup of Tamari sauce, about 3 tablespoons of toasted sesame oil and a half tablespoon of wasabi power.

This is key. I used to chop up a clove or two of garlic and mix it with the liquid. I'd lose all the garlic when I turned the steak over on the grill. Instead, stick pieces of the garlic into the scored sections. The garlic usually burns and gives you that fantastic burnt taste. Throw some Summer corn on. Peel back the stalk and take the silk out. Fold the stalk back up and soak it in water for four hours.

The corn's gonna take most of the time on the grill. Especially with weak Webers. After the corn's been on for 40 minutes I toss the cowboy steak on. It's impossible to give a time since even my grill seems different each time I cook. Instead, I push down on the steak. Just about right reminds me of how my ass felt when I was 25.

Take the steak off and let it sit for four minutes. A cold beer or a Rose would be nice but I found this red from Lebanon that I've been in search of for a long time. The 2002 Chateau Musar Hochar is soft as Jello pudding. More Rhone than Cab and a big hit at $25.

Someone asked me who I would have dinner with - dead or alive. I'd love to sit down with Sam Peckinpah, William Holden, Warren Oates and Ben Johnson somewhere down in Mexico. Watch the sun set and talk about washers - women - what you do when you side with a man and what's it like to walk down that road.


"It ain't like it used to be - - but it'll do."

Puccini Chicken

(click on image to enlarge)

The Surreal Gourmet was published in 1992 and written By Bob Blummer. A favorite cook book and Glazed Italian Chicken is my favorite recipe. Blummer suggests the pairing of this Italian chicken with the playing of Puccini hence my dubbing it Puccini Chicken. It's a bit of a mess but simple and fun to do.

A slight modification to the menu. Don't beat your chicken. Certainly not in front of your dinner date. Instead, slice the chicken breast across or just buy thin sliced breasts. Or, you can let your date beat your chicken. The point is to crank the Puccini up, uncork a dry Umbrian white and pretend your Italian and a chef with a Moto Guzzi outside.

Off My Back: Pink & Green & Rose'

A unique pink & green

Maybe too unique

Not so great pattern matching

Best to hide it

Shetland Label

Shirt Label

My favorite label

The sister plaid to the Winter acorn. Again, made by Individualized Shirts and a fabric Wright & Simon owner, Len Simon claimed no one had ordered in donkey years. Picking shirt fabric from small swatches is a tricky (and expensive) business. It helps to select from bolts but we're not all hanging out on the second floor at Charvet.

I like the shirt but it reminds the Golf Foxtrot of something Eddie in National Lampoon's Christmas Vacation would wear. "Clark, that's the gift that keeps on giving." Once again, Individualized came up short on the pattern matching. The front placket is off although not by much. Still, I'm hard pressed to find this problem with 'Made in China' shirts. I'm not talking sleeve to yoke matching. This is the front placket for Pete's sake.

Anyway, I hid it. Pretty darned well I think. These last few brisk days shuffled with occasional balmy afternoons require a wool sweater or two be left in the Spring closet. This pink Andover Shetland takes that plaid down a notch or two from Eddie's closet in the R.V. and puts the look square in Clark Griswold's realm. I always thought Sparky was a pretty good dresser.

There's been some grumbling about the MIA status of hooch around here on Fridays. To that end, here's a vintage Rose' from a wine maker who knows hand made from schmatta. The 1998 Vina Tondonia Rose' hails from a Spanish vineyard where wine is still made like it was in 1877. No chemicals, pesticides or machines. Harvesting? By hand. Racking? By hand. Barrel Making? By hand. I think $25 is a more than fair price for all that.

There's a fruit forward punch to this Rose' that'll knock you off your keister if you drink it too warm. This really needs to be chilled and kept that way so make your pours small. Nice with some almonds and olives on a Saturday afternoon. Even better with a marinated flank steak and red skin potatoes roasted with garlic and rosemary. Hell, who cares about pattern matching - - just get me to the weekend.