Haircut
I always like to get a haircut before Track Season starts. When you have spent the last 6 weeks swooping topless girls in Spain (La Cote des Basques and the Med) your hair tends to grow. Must be the Mediterranean diet. Or the Basque seafood. Or the vino tinto. (The G Manifesto’s How to Pick up Topless Girls coming soon)
Suits
Make sure you get plenty of new custom suits made. Light colors all. Signature Cookie Monster Blue interior. And get your Pocket Square Game Tight.
Zippos
Make sure all your Zippos, Dunhills, and Dupont lighters are filled to the brim and have good action. Bring a minimum 3 packs of smokes.
Drugs (Optional)
Beeks and Beans are still mad popular. As Bill Maher says, “People are doing as much Cocaine as they did in the 80’s. They just aren’t sharing it anymore.” Careful in this heat when you are on the beeks though.
Real Time with Bill Maher: New Rules – July 17 2009
Enter The Dragon
Get your rounds in. They will pay dividends. I would be lying to you if I didn’t tell you I am in amazing shape. (Getting slotted and swooping Topless girls will do that to you.) The G Manifesto’s Exit The Dragon, Enter The Cobra coming soon.
Heater
Breathe again. Because I don’t do extortion unless I am on the receiving end.
Turf Club
Make sure you get your Turf Club scenario ironed out. (I just got my re-upped membership in the mail). Or else you will be with the buffoons in the suspect Glittery Ed Hardy Shirts, looking like a nonce, drinking out of plastic with no air conditioning..
Almeja Blanca are one of the kings of Galician seafood. These large, plump clams are harvested from the pristine sands of the Rias Gallegas, deep inlets in the shores of Galicia.
The famous winemaker, Eulogio Calleja, uses a blend of 50% Verdejo and 50% Viura/Sauvignon Blanc to make Las Brisas. Naia is 100% Verdejo which is aged sur lie for 4 months to accentuate the characteristics of the varietal. Naiades is crafted from the oldest ungrafted vines of Verdejo and aged for 8 months in French oak.
In San Diego, getting ready for The Del Mar Racetrack to begin (6 days 19:10:06 till first post fyi), I recently went to Jaynes Gastropub. (The owners are a class act, fyi).
Had the pan con tomate, with Jamon Serrano, crab cake and Gambas Al Aljillo. All insane.
Great call on Bourdain. He is a perfect representation of everything twisted & jaded with folks in the food world today. Also the perfect American dream story, drank too much and did a ton of dope in the 70′s, 80′s & 90′s. Now has one of the top culinary entertainment career’s in the world and a multimedia superstar. Not to mention he is one of the only true lyrical assassin. Tony has thrown stones at everyone from Alan Richman, Rocco, The Food Network, and most recently her majesty Alice Waters. Dude just isn’t afraid to go toe to toe with anyone.
Now on to something I picked up while hunting in Madrid when I was a young cook. First thing you want to focus on is landing the Jamon Iberico Aka “pata negra”. Iberico pigs from Spain that feed only on black acorns. The marbling on this stuff is out of control. At $150 per lb. in the down economy I know is tight, but it will be well worth it. Just at all cost stay away from the “Boars Head” shit.
Cubed fresh braised Pork Belly should be your next move. I take my pork very serious, Duck is the only other protein that I have the same passion for. well talk about that another time. A nice organic fried egg is a great touch. On to the cheese, Keep it in Spain and lay on the aged manchego. When trying to land fly model chicks, stay away from the stinky cheese. This might be the most important touch of all. I’ve seen some closed deals drown because of the cheese. Drizzle with a nice Extra Virgin olive oil and a crunchy baguette.
Open up a Unico, Vega Sicilia – 1998, Ribera del Duero
Tempranillo, which comprises between 65% and 80% of “Unico” has a structure that seems to defy oxidation. Blended with a small portion of Cabernet, this Tempranillo gives intense black fruit and leather aromas. The texture is legendarily supple due to extensive oak aging. (10-25 years!)
White Wine with pork isn’t an advisable move, especially with the cheese. If you don’t get down with the reds. Grab something barrel fermented from the WC of the US.
