Comments for The Bald Vivant http://thebaldvivant.com An Every Mans Every Day Adventure through an Extraordinary World Sat, 24 Dec 2011 05:02:04 +0000 hourly 1 http://wordpress.org/?v=3.1.3 Comment on Ask the Bald Vivant by The Bald Vivant http://thebaldvivant.com/?page_id=369#comment-172 The Bald Vivant Sat, 24 Dec 2011 05:02:04 +0000 http://thebaldvivant.com/?page_id=369#comment-172 Happy Holidays to you Steve. Ive not had tasty rabbit soup in my entire life, they tend to turn out greasy and bland. It was peasant food as a child growing up in Spain, and I never took to it. I would however suggest a delicious and simple Rabbit Bourguignon since you have that extra bottle of Malbec sitting around. Begin by sauteing chunks of your delicious bunny ( salt and pepper them before hand) in some good olive oil and a tad of butter in a cast iron or heavy duty skillet. When meat is slightly golden, set it aside and in the same pot ( with all the yummy bits reserved) begin a traditional Mirepoix ( carrots, celery, onions) and add bay leaf. ( add some salt to bring out the sweetness of the veggies)..Stir frequently at medium heat..when veggies are translucent and beginning to caramelize, add as much wine as you like and reduce by half and bring heat heat to low. Add bunny chunks, 1 cup beef or veggie stock, diced potatoes, and cover. Leave it alone for 2 hours and relax. Salt and pepper to taste. DELICIOUS! Trust me. Serve with nice crusty bread, arugula salad and a crackling fire. Salud. The Bald Vivant Happy Holidays to you Steve.

Ive not had tasty rabbit soup in my entire life, they tend to turn out greasy and bland. It was peasant food as a child growing up in Spain, and I never took to it.

I would however suggest a delicious and simple Rabbit Bourguignon since you have that extra bottle of Malbec sitting around.

Begin by sauteing chunks of your delicious bunny ( salt and pepper them before hand) in some good olive oil and a tad of butter in a cast iron or heavy duty skillet. When meat is slightly golden, set it aside and in the same pot ( with all the yummy bits reserved) begin a traditional Mirepoix ( carrots, celery, onions) and add bay leaf. ( add some salt to bring out the sweetness of the veggies)..Stir frequently at medium heat..when veggies are translucent and beginning to caramelize, add as much wine as you like and reduce by half and bring heat heat to low. Add bunny chunks, 1 cup beef or veggie stock, diced potatoes, and cover. Leave it alone for 2 hours and relax. Salt and pepper to taste.

DELICIOUS! Trust me.

Serve with nice crusty bread, arugula salad and a crackling fire.

Salud.

The Bald Vivant

]]> Comment on Ask the Bald Vivant by Steve Wall http://thebaldvivant.com/?page_id=369#comment-171 Steve Wall Sat, 24 Dec 2011 04:20:22 +0000 http://thebaldvivant.com/?page_id=369#comment-171 I need a recipe for rabbit soup (not stew) that would make Elmer Fudd pwoud. My father in-law, an outdoorsy type, (not Fudd) is unable to hunt anymore and I wanted to make him a simple hearty game soup. I am not sure if I should make stock of the whole dressed rabbit, or just use a box of chicken or beef broth. Also, I have a bottle of Malbec and would like to know if that would be appropriate to add to the stock. Thanks! I need a recipe for rabbit soup (not stew) that would make Elmer Fudd pwoud. My father in-law, an outdoorsy type, (not Fudd) is unable to hunt anymore and I wanted to make him a simple hearty game soup. I am not sure if I should make stock of the whole dressed rabbit, or just use a box of chicken or beef broth. Also, I have a bottle of Malbec and would like to know if that would be appropriate to add to the stock.
Thanks!

]]> Comment on Spend An Evening With The Bald Vivant by Dawn Knipe, Pace University http://thebaldvivant.com/?p=281#comment-111 Dawn Knipe, Pace University Tue, 22 Nov 2011 20:27:00 +0000 http://thebaldvivant.com/?p=281#comment-111 For a truly exceptional evening, hire the Bald Vivant for your next party. I did, and he created a truly scrumptious and memorable event. Just when we thought the cuisine couldn't get any better, the Bald Vivant would be handing us another tray of tantalizing tapas. He provides a unique blend of fun, cultural history, and culinary delight. Oh, and the Sangria? To die for! Dawn Knipe Director of Enrollment Services Pace University For a truly exceptional evening, hire the Bald Vivant for your next party. I did, and he created a truly scrumptious and memorable event. Just when we thought the cuisine couldn’t get any better, the Bald Vivant would be handing us another tray of tantalizing tapas. He provides a unique blend of fun, cultural history, and culinary delight. Oh, and the Sangria? To die for!

Dawn Knipe
Director of Enrollment Services
Pace University

]]> Comment on An Evening With The Bald Vivant by The Bald Vivant http://thebaldvivant.com/?page_id=5#comment-107 The Bald Vivant Tue, 15 Nov 2011 03:54:58 +0000 http://thebaldvivant.com/?page_id=5#comment-107 Happy Birthday, Erika. What fun we had at your celebration. I'm so happy you all enjoyed it. It was my pleasure. Salud. The Bald Vivant Happy Birthday, Erika. What fun we had at your celebration. I’m so happy you all enjoyed it. It was my pleasure.

Salud.

The Bald Vivant

]]> Comment on An Evening With The Bald Vivant by Erika Weber http://thebaldvivant.com/?page_id=5#comment-106 Erika Weber Tue, 15 Nov 2011 03:47:21 +0000 http://thebaldvivant.com/?page_id=5#comment-106 Last night my family treated me to a birthday celebration and The Bald Vivant hosted. It was INCREDIBLE! The food was outstanding, his knowledge of the food was extensive and his warm and festive personality made it a night I will never forget. I highly recommend him if you are looking for something different and FUN! Last night my family treated me to a birthday celebration and The Bald Vivant hosted. It was INCREDIBLE! The food was outstanding, his knowledge of the food was extensive and his warm and festive personality made it a night I will never forget. I highly recommend him if you are looking for something different and FUN!

]]> Comment on Bongo Brothers Cuban Food Truck by The Bald Vivant http://thebaldvivant.com/?p=139#comment-99 The Bald Vivant Tue, 08 Nov 2011 22:10:43 +0000 http://thebaldvivant.com/?p=139#comment-99 Lechon Asado , or Roasted Pig , all starts with a proper Mojo marinade, Bradley ,which is slightly differently prepared in various Latino countries. In my native Cuba its simply olive oil, garlic, citrus (orange and or lime), cumin, salt and pepper. Then we get out a shovel and dig a hole in the back yard while we open our wine bottles or beers. Salud The Bald Vivant Lechon Asado , or Roasted Pig , all starts with a proper Mojo marinade, Bradley ,which is slightly differently prepared in various Latino countries. In my native Cuba its simply olive oil, garlic, citrus (orange and or lime), cumin, salt and pepper. Then we get out a shovel and dig a hole in the back yard while we open our wine bottles or beers.

Salud

The Bald Vivant

]]> Comment on Bongo Brothers Cuban Food Truck by Bradley B. Branham http://thebaldvivant.com/?p=139#comment-98 Bradley B. Branham Tue, 08 Nov 2011 13:04:30 +0000 http://thebaldvivant.com/?p=139#comment-98 Lechon Asado!! My favorite phrase and one of my comfort foods when we would go to Miami while totally od'ing on Italian. Recipe please! Lechon Asado!! My favorite phrase and one of my comfort foods when we would go to Miami while totally od’ing on Italian. Recipe please!

]]> Comment on An Evening With The Bald Vivant by The Bald Vivant http://thebaldvivant.com/?page_id=5#comment-95 The Bald Vivant Mon, 07 Nov 2011 02:54:21 +0000 http://thebaldvivant.com/?page_id=5#comment-95 Andrew. I had so much fun. It was a blast. I live to make people happy. So glad you enjoyed it.. And yes, the food was delicious if I say so myself. Salud. The Bald Vivant Andrew.

I had so much fun. It was a blast. I live to make people happy. So glad you enjoyed it.. And yes, the food was delicious if I say so myself.

Salud.

The Bald Vivant

]]> Comment on An Evening With The Bald Vivant by Andrew Stein http://thebaldvivant.com/?page_id=5#comment-94 Andrew Stein Mon, 07 Nov 2011 01:26:28 +0000 http://thebaldvivant.com/?page_id=5#comment-94 The Bald Vivant Rocks Hastings!! So you hear on one day's notice that your extended family from Europe and the West Coast, is landing at your house not your brother's...what do you do?! Well, if you're smart, you call the Bald Vivant! On almost no notice, you pulled together one of the best meals I've ever had, somehow managed to take the stress out of a family gathering (a minor miracle) and gave Arpine and I the opportunity to enjoy the day as much as everyone else did. We're both huge fans and will definitely be doing this again. Thank you!!! Andrew Stein Hastings, NY The Bald Vivant Rocks Hastings!!
So you hear on one day’s notice that your extended family from Europe and the West Coast, is landing at your house not your brother’s…what do you do?! Well, if you’re smart, you call the Bald Vivant! On almost no notice, you pulled together one of the best meals I’ve ever had, somehow managed to take the stress out of a family gathering (a minor miracle) and gave Arpine and I the opportunity to enjoy the day as much as everyone else did. We’re both huge fans and will definitely be doing this again. Thank you!!!
Andrew Stein
Hastings, NY

]]> Comment on An Evening With The Bald Vivant by The Bald Vivant http://thebaldvivant.com/?page_id=5#comment-93 The Bald Vivant Sun, 06 Nov 2011 18:24:31 +0000 http://thebaldvivant.com/?page_id=5#comment-93 Trudi and Markus. It was a delight to meet you and prepare a spanish brunch for you this weekend. The tortilla is always a favorite. I'm glad you enjoyed it. Tell your friends. Salud. The Bald Vivant Trudi and Markus.
It was a delight to meet you and prepare a spanish brunch for you this weekend. The tortilla is always a favorite. I’m glad you enjoyed it. Tell your friends.

Salud.

The Bald Vivant

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