I’m generally not a seafood type of girl. I love my sushi but anything with a texture or an overbearing fishy smell results in some inside gags. However, I may have overcome this food hurdle with a recipe that turned out ridiculously good. I’ve had lobster tacos before and highly enjoyed them so for an upcoming beach bonfire I decided to try my hand at a sea-inspired appetizer, lobster ceviche. Surprisingly it was fairly simple and easy to make but I do have some tips for those looking for the easy route. Recipe below!
As we ring in summer with shorter shorts and longer days we’ve compiled the perfect beach-ready playlist of bronze-worthy beats. Go ahead, dive right in.
last week i posted this creative council video showing how to mix two delicious summer inspired cocktails, and now i’m so excited to share with you where we got to drink them.
there are few things in life more enjoyable than spending time with good friends, indulging in food and libations over laughs and conversation. combine that with a perfect spring night outdoors and it’s hard to top. i was fortunate enough to work with some ridiculously talented friends of mine to make this event happen. i wish i could relive the evening, but luckily jessie webster and arian were on hand to capture all the fun.
(watch the video at the bottom to see the whole thing come together!)
michael antonia volunteered his awesome backyard for the occasion and outfitted it with a bunch of furniture from his company yeah! rentals that specializes in mid-century modern pieces for events. the dude’s got GREAT taste and would make any party look rad.
and of course, the master himself talmadge was on hand with pharmacie to mix us up some of the best cocktails i’ve ever tasted. he made 4 specialty drinks that evening (watch the video of our two faves here!)
the party was small & intimate. only about 20 people that travel a lot and don’t have a lot of time to socialize with each other enough. i had asia illustrate an invitation that i sent out to the guests in their email (keepin’ it simple around here)
she captured exactly what was in my head with these cocktail drawings!
the space was filled with decor from the geniuses at bash, please, playing on the theme of the four elements: water, fire, wind & earth. they handmade these custom hanging mobiles and helped me style the whole thing…i believe they are selling those mobiles, you should email them if you are interested in one for your home!
i chose a vintage bohemian style dress. the party was so laid back, and i wanted to be able to lounge around on the rugs and feel comfortable. it was a good choice!
yasmine floral design created these stunning arrangements for the tables. i love her wild aesthetic & eye for unique pairings and textures…so good, right? they sure make you appreciate the art of nature.
oh gosh, ricky’s fish tacos. i may or may not have eaten 6. if you live in the LA area you have to follow ricky’s twitter to see where he’ll be popping up next. he set up his fish fry table of magic and we all went to town.
all the beautiful glasses for the cocktails were by casa de perrin, who rents gorgeous table settings and flatware (and those sweet rugs, too!) i love how they mixed in some of their black forks with the gold ones. a nice twist…
they have a new online shop where you can buy some of their treasures. they also provided those adorable brass vases for the florals.
the bash, please girls thought it would look cool to use terracotta bases as the plates for our fish tacos. put a piece of parchment paper on top and you’re good to go. festive, right?
a special thanks to all my dear friends who helped me bring this party to life. watch this video that arian made to see the setup of the party…taco eating…rug sitting…friends…drinks and more drinks…photos by: jessie webster (see them all on my facebook!)
video by: modshift
drinks by: pharmacie
decor by: bash please
florals by: yasmine floral design
cocktail glasses, flatware, vases and rugs by: casa de perrin
furntiure by:yeah! rentals
invitation design by: asia pietrzyk (this post is a collaboration with the creative council by UGG Australia.)
Admit it menfolk, you love a good BBQ. Well, gone are the days of simply throwing a slab of meat on an open flame. While the other Neanderthals out there barbequing are still having trouble walking upright, you’re going to impress the plate-holding masses with something more civilized. Enter Grilled Candied Salmon & Asparagus. This delectable delight comes by way of Danielle Saunders – Diddy’s former private chef and the culinary mastermind who whipped up ridiculously fabulous fare for us at the UGG Coachella house a few weeks back. What are you waiting for? Get cookin’!
RecipeEasy Grilled Candied Salmon & Asparagus
1 1/2 to 3 pounds salmon fillets, skin-on (figure 1/3 to 1/2 pound per person)
Canola, olive, or grape seed oil
2 bunches of large asparagus for grilling
Basic brush on finishing marinade:
3/4 cup apricot preserves
4 garlic cloves, minced
2 tablespoons of grain mustard
2 tablespoons of creamed horseradish
10 sprigs finely chopped parsley
1. Combine marinade ingredients in a bowl, mix thoroughly and set aside
2. Cut salmon filets 1 1/2 to 2-inches wide. Season filets sparingly with salt and pepper.
3. Prepare grill for high direct heat (if you are using a charcoal grill, allow one side of the grill with much fewer coals for indirect heating). When the grill is good and hot, spray or brush oil generously on both sides of fish fillets. Place fillets on grill, skinless side down first so that they can get nice grill marks on the hot grill while the fish is still firm. Close the grill lid if you have one Cook for 4 minutes.
Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over, otherwise they may fall apart.
4. Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish is closest to the grill. Using tongs, and a metal spatula if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates. If you are using a charcoal grill, the fillets should be placed on the side of the grill furthest from the coals. If you are using a gas grill, just reduce the flame to medium. Close the grill lid. Cook for another 4 minutes.
Baste with apricot mixture and set on coolest part of grill. Now assemble asparagus onto grill and season with salt and pepper – 6 minutes total cooking time. Once Asparagus is grilled… you’ve got gourmet dinner on the go!
something i have been very curious about lately is the art of mixology. when the creative council asked me what one of my dream projects would be, i said hosting a backyard mixology party! i’m just like my mother, throwing a good party is one of my greatest joys (even if it’s just a few friends.)
SO! since i am going down the road of talking in my videos now, i asked talmadge from pharmacie to show us how to make two of the drinks that we will be serving at the party we’re hosting (it’s tonight!)seriously, if you are having an event you gotta hire him to come make cocktails…he makes every party fun & delicious!
learn how to make 1 vodka drink + 1 gin drink (which i admit in the video i have no idea how to do!)watch here …thanks modshift for the video!
THE FLEUR DE LIS
• 1 oz vodka
• 1/2 oz dry vermouth
• 1/2 oz white sweet vermouth
• 1/2 creme de violette
• 2 dash lemon bitters (Bitter Truth brand)
• lemon peel
• splash of lemon juice
how to make it…
• Combine all ingredients into a cocktail shaker over ice. Shake (or stir) for about 10 seconds.
• Strain into a cocktail glass. Add bitters.
• To express the lemon oils: Using a peeler to make a lemon peel.
• Hold the lemon pith side up and peel side over the glass, squeeze gently as you move the peel over the glass, then drop into the drink.
FRESH HOT BREEZE OF SUMMER
• 1 oz gin
• 3/4 oz hot and spicy syrup
• 1/2 fresh lemon juice
• 2-3 drops Absinthe
how to make it…
• Combine all ingredients into a cocktail shaker over ice. Shake vigorously for about 10 seconds.
• Strain into a cocktail glass. Add Absinthe drops. Garnish with a dried arbol pepper.
*How to make the hot and spicy syrup:
• Start with simple syrup (1 cup water, 3/4 cups sugar – heat until sugar dissolves, then let cool).
• Slice 2 jalapeños and 2 chili (or arbol) peppers.
• Add sliced peppers, seeds and all, and a really tiny pinch of salt to the simple syrup immediately after removing from heat.
• Let cool and steep overnight.
• Strain peppers.
so what do you think? do you think you’ll give one of these drink recipes a shot? stay tuned for how we put together the actual event soon! -bri