Concerts June–December 2012
Featuring:
- Ingrid Michaelson
- Elizabeth & The Catapult
- Kishi Bashi
- Aloe Blacc
- The Lumineers
- Amanda Palmer
- Pinback
- Yeasayer
- Alex Clare
Source: 8tracks.com
Concerts June–December 2012
Featuring:
Source: 8tracks.com
November 2012 Mix Featuring:
Source: 8tracks.com

I used to babysit this kid. Now if I feel old, he’s running a clothing line.
If you’re into comics and/or cool t-shirts consider helping him out: http://www.kickstarter.com/projects/ericpfeiffer/kid-havoc
October Mix Featuring:
Source: 8tracks.com
Beach Eatin’ Part 4
Pan Seared Scallops & Fennel Risotto
1 small onion, diced fine
1 small fennel bulb with fronts
2 cups chicken broth
2 cups water
1 tablespoon unsalted butter
2/3 cup Arborio Rice
1/4 cup dry white wine
Dice onion. Strip fennel Stalks flush with bulb, saving fronds and discarding stalks. Half bulb lengthwise and discard core. Finely chop bulb and reserve with onion. Finely chop enough fronts to measure 2 tablespoons and reserve separately.
In a 1 1/2 quart saucepan bring broth and water to a simmer and keep at a bare simmer.
In a 2 quart heavy saucepan cook onion and fennel bulb in butter over moderately low heat, stirring until softened. Add rice and cook, stirring constantly, 2 minutes. Increase heat to medium and add wine. Cook while stirring, 1 minute, Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition absorb before adding next, until rice is tender and creamy looking, 18 to 20 minutes total.
Stir in fennel fronts and salt and pepper to taste and serve risotto immediately.
Beach Eatin’ Part 3
Simple Fish Tacos
Avocado Sauce
1 lg. avocado
juice from 1 lime
1/2 cup light sour cream
1/4 tsp garlic salt
1 cup fresh cilantro
1 Tbsp water
1/8 tsp cayenne
Fish Seasoning
1 tsp chili powder
1 tsp paprika
1/4 tsp seasoning salt
1/2 tsp salt
Other ingredients
8 corn tortillas
olive oil
6 tilapia fillets
shredded cabbage
Avocado Sauce: In a blender combine all of the ingredients for the avocado sauce. Puree until smooth and then stick in the refrigerator until ready to use.
Fish Seasoning: In small bowl combine the chili powder, paprika, seasoning salt and salt and stir. Lay out the tilapia filets and cut them in half. Sprinkle each filet with the seasoning. Grill over medium heat 3-4 minutes per side.
Fixing the Taco: Warm the corn tortillas so they are soft. Top with a spoonful of the avocado sauce and place some fish down on top. Then place a handful of cabbage and cilantro on top of the fish. If you like a lot of sauce add more to the top.
August 2012 Mix
Source: 8tracks.com
Beach Eatin’ Part 2
Drunken Alaskan King Crab Legs
To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter.
Bang Bang Shrimp
Beach Eatin’ Part 1
A week of good eatin’ with great friends. Here are the best recipes we used:
Baltimore-Style Crab Cakes
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving
July Mix Featuring
Source: 8tracks.com
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