Download Are We Having Any Fun Yet?: The Cooking & Partying Handbook by Sammy Hagar PDF

By Sammy Hagar

Indulge your self within the big name rocker and number one New York Times bestselling author’s raucous and scrumptious way of life with this daring cookbook and exciting consultant, whole 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 strong nutrients and stable track via his iconic Cabo Wabo tequila model, his well known 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 devour, drink, and get together just like the purple Rocker himself, as Sammy stocks his love of meals, beverages, and rock-and-roll.

Bringing you into the kitchen, in the back of the bar, and into the heart of the get together like by no means prior to, Sammy stocks his deep ardour for meals and his secrets and techniques for rock-and-roll exciting, together with his favourite recipes from domestic, at the street, and his go-to holiday spots, Cabo and Maui. Coming alongside for the experience are a wealth of loopy stories, superstar cooks from around the world, and tales that display the muse in the back of his favourite recipes.

Tracing Sammy’s culinary course 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 big name angle of simplicity and enjoyable to every little thing he does within the kitchen. in fact, not anything is going greater with a superb meal than an exceptional drink. listed below are Sammy’s maximum drink recipes followed through precise tales of the wild nights that introduced them to life.

With much more rock tales from the line and his desk, over fifty food and drinks recipes, and Sammy’s information for enjoyable like a rock celebrity, Are We Having Any enjoyable Yet? provides enthusiasts every little thing they should occasion the Cabo Wabo approach.

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63 Mushroom and Artichoke Soup with Walnuts CALORIES PER SERVING: 250 Serves 4 Preparation time: 20 minutes, plus soaking time Cooking time: 1-1/2 hours Jerusalem artichokes have a very distinctive flavor. The intense mushroom stock combines beautifully with the artichokes, and the walnuts add texture to the finished soup. This soup is great to freeze and can be cooked straight from frozen. 2 liters) vegetable stock 1lb (450g) Jerusalem artichokes 1 garlic clove 2 tbsp walnut oil, plus extra to drizzle 1oz (25g) walnuts, chopped and toasted salt and pepper thyme sprigs, to garnish Put the dried porcinis into a bowl, pour over the boiling water and let soak for 30 minutes.

Serve it topped with a dollop of the minted cucumber cream. 12oz (350g) cooked, peeled beets juice of 1/2 lemon 2-1/2c (600ml) unsweetened apple juice, chilled 7oz (200g) Greek-style yogurt, chilled cayenne pepper, to taste 4in (10cm) piece cucumber 6 mint leaves, finely chopped salt and pepper 8 chives, to garnish Slice the beets and place in a food processor or blender. Add the lemon juice, half the apple juice and half the yogurt. Process for a couple of minutes until smooth. Pour the beet mixture into a mixing bowl, stir in the rest of the apple juice and season to taste with salt, pepper and cayenne pepper.

Transfer the mushroom mixture to a food processor or bowl. Add the ricotta, Madeira, balsamic vinegar, Worcestershire sauce and nutmeg and process very briefly or stir until evenly mixed; the pâté should have a coarse texture. Stir in the chopped parsley or cilantro and adjust the seasoning. Turn into a serving dish or individual ramekins and garnish with parsley or cilantro. 38 Spicy Grilled Eggplant Salad CALORIES PER SERVING: 100 Serves 4 Preparation time: 25 minutes, plus resting time Cooking time: 10 minutes For this unusual salad, baby eggplant slices are brushed with a sweet soy glaze, then grilled until charred and tender and tossed with green beans in a sesame and lime dressing.

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