Spiced Rubbed Flank Steak

What you’ll need:

2 lb Flank Steak

For the rub:

1/2 cup paprika

3 tbsp cayenne pepper

5 tbsp freshly ground black pepper

6 tbsp garlic powder

3 tbsp onion powder

6 tbsp Kosher salt

2 1/2 tbsp dried oregano

This spice rub will yield about 2 cups. You can store in an airtight container and use it again.

Directions:

Once you have made the rub, sprinkle it generously on both sides of the steak. Turn on your grill to medium high heat. Cook the steak for about 6 minutes on each side (turning only once). Remove from the grill and cover with aluminum foil. Let it rest for 5-10 minutes, this will allow the juices to stay inside and keep the meat moist when you cut into it.

Arugula Salad with Lemon Vinaigrette and Parmesan Cheese

For the dressing:

1/2 cup olive oil

3 tbsp fresh lemon juice

1 tbsp minced shallots

Fresh Parmesan cheese

Kosher salt & freshly ground pepper

In a small bowl, whisk in the lemon juice, olive oil, shallots, salt and pepper.

Plate the arugula and lightly dress with the lemon vinaigrette. Add fresh slices of Parmesan cheese on top.

For all the carb lovers out there: I love serving this dish with a Black Olive Rustic Bread, but you can choose any bread you like from your local bakery.

Oh Spain…

You guys invented my 2 favorite things in the world: Tapas and Latin Lovers. I am quite short in the Latin Lovers department so I have decided to go heavy on the Tapas.

In honor of the new FIFA World Cup Champions, I thought it would be appropriate to have a little Spanish shindig. Tapas are very easy to make, they require a small number of ingredients, and pack huge flavor. Here are some of my favorites…Tapas that is…not Latin lovers.

The Menu:

Raspberry-Peach White Wine Sangria:

• -1 cup Grand Marnier

• -1 bottle Sauvignon Blanc

• -12 oz of sparkling water

• -1 cup of fresh raspberries

• -2 peaches, sliced thin

• -2 tbsp of fresh mint, chopped

In a large pitcher, pour in the Sauvignon Blanc, Grand Marnier, and sparkling water. Stir in the peaches, raspberries and fresh mint. Serve it up, or over ice.

Chorizo & Quail egg Crostini with Romesco

• -1 Sourdough Baguette (cut in diagonal slices)
• -12 Quail Eggs
• -Mild Paprika
• -1 Cured ready- to- eat Chorizo
• -Romesco Sauce (traditional Spanish sauce made from nyoras, which are a sweeter and drier version of red peppers.)

Toast the crostini until golden brown. Spread 1 teaspoon of Romesco sauce on the toast and top with sliced chorizo.

Heat some olive oil on a skillet. Crack the eggs and cook on medium heat until the egg whites have set. Drain the eggs on paper towels and then lay them over the chorizo crostini. Lightly dust with paprika, salt and pepper, and chop some chives for color!

Sundried Tomato & Goat Cheese Tarts

• -Puff pastry
• -1 zucchini (sliced into thin rounds)
• -Sun dried tomatoes (finely chopped)
• -1 clove of garlic (crushed)
• -Goat cheese

Cut puff pastry into rounds and place on a dampened cookie sheet. Prick the pastry with a fork 3 times to make sure it doesn’t all puff up. In a skillet, cook the zucchini rounds until golden brown, and then add garlic. Remove from the heat. Place the zucchini and garlic mixture on top of each pastry circle. Add the sundried tomatoes and a spoonful of goat cheese.Make sure there is at least ½ inch border on each pastry round.

Bake for 10-15 minutes or until golden.

Triple Chocolate Fondue with Mantecados

• -White chocolate
• -Dark chocolate
• -Milk chocolate
• -Mantecados (traditional Spanish cookie. If you can’t find these I would recommend shortbread or pound cake)

Melt the chocolate on the stove and serve immediately. Dip the Mantecado cookies, green apples, strawberries, bananas or any other fruit of your choice.

I am so not into the hippie thing. I get it…you like the Grateful Dead, deodorant was invented by ‘the man’, and hemp is ‘totally amazing man.’  To me you just come across as more pretentious than some chick named Buffy who ‘summers’ in the Hamptons. All those hippie idiots who say ‘money doesn’t matter man…communal living all the way!’ are always the ones with rich parents and health insurance. Hippies suck and smell. Point established. There is one thing that I can get on board with …”tree huggin”.

I LOVE TREES for everything. They are a sophisticated design stamp. Here is how to make one for your next event (I used it for a Japanese themed dinner party, and like it so much that I kept it in my house.)

1. You gotta find the wood/tree. I found mine in the design district in downtown L.A., but you can try any lumber place, design center, or florist.
2. Purchase whatever it is that you want to add to your tree. I like fabric orchids, wired crystals, and moss. All of which are available at the florist or craft store. Other things that look great are origami birds, lights, crystal beads, leaves, and flowers, etc..
3. Add everything on with spray adhesive or wire.
4. Feel like an artist!

I am with a man whose family does not drink. Yes the universe has a sense of humor*.

I can’t really say ‘Hey guys! Do you want some water…with your water?’

These jazzy little ice cubes dress up anything including water for my in-laws.

Directions:

Fill an ice cube tray with water half way and add any of the following to brighten up any drink!

- Crystallized Ginger

- Rose Petals

-Lemon/Orange peel

-Mint

- Fresh berries

*Gotta be honest with you ‘Universe’…not that funny to me.

When did it become acceptable to charge $15 dollars for a cocktail? Unless your fifteen-dollar cocktail is rimmed with gold flakes and filled with a magical self-esteem potion, then you have lost your damn mind. Oh, and don’t give me this ‘it’s a specialty cocktail’ B.S. In my opinion ALL COCKTAILS are special, and there is nothing stopping you from making your own ’specialty cocktail’ at home, so here is one to get you started.

What you’ll need:

1 can of lychees

½ cup of the lychee syrup

¼ cup of coconut milk

1 cup crushed ice

½ or ¾ cup of Triple Sec (depending on how strong you like it!)

Directions:

Mix all ingredients in a blender until you get a frappe consistency.

Bottoms up!

If I am going to have to lie to my trainer* about eating bread, you better bet your ass that I am eating it with butter. I assume bread and butter to be a dietary luxury for dinner party guests as well, so I figured I better make it extra snazzy.

If you’re looking for a jazzed up way of serving butter this is the perfect little trick:

Wrap softened butter in rose petals (any color) and place in the refrigerator for a few minutes until chilled.

The rose petals act as little vessels while infusing the butter with the fragrant scent of the rose.

Remove the petals from the fridge and serve!

* Steve if you are reading this I just want to say…THAT I AM NOT SORRY! I don’t want to live in your carb free world of perfect abs. As as long as we are being honest with each other, every time you leave me at the end of a work out to do cardio on the honor system…I don’t honor it! I like bread and hate running…sue me.

Everywhere you look this summer people are drooling over cupcakes- waiting hours to get their hands on some Sprinkles, swapping their traditional tiers for wedding cupcakes and even good ol Baskin Robbins is now offering ice cream shaped cupcakes.  Here at Things Your Mother Never Taught You, we like to think outside the box or in this case, outside the pan, so today I bring you the Ice Cream Cone Cupcake.  It’s a cupcake baked into an ice cream cone (and it’s awesome). If anyone is interested here are a couple more things I would like to see in combo…

1- The all chocolate-sit on your couch and lose weight diet

2- The No-hangover double vodka martini

3-The self esteem building drunk dial…which usually follows the No-hangover martini…;)

Click here to learn how to make an Ice Cream Cone Cupcake.  In the meantime I’ll work on these other gems in my laboratory kitchen.

Look, I want to like watching Soccer, the guys are HOT and the whole Euro undercurrent feels very sophisticated.  But mostly I just don’t want to be some Cheesy American who says ‘The World Cup is on?  Is that a big deal?”  But I’ve got to be honest, to me it is like a hockey game with no prospect of someone getting the shit kicked out of them.  The chance of seeing more than a few goals is slim to none and Mama needs more action than that. So in typical default mode I feel food or liquor will spice it up a bit for me…so I share with you now a little thing called Game Day Fondue(click for video)…serve it with over priced European beer and you will practically feel like you are at the football* match.

*Look who’s catching on!!!!

I get emails via the website all the time asking for tips for how to change up your wardrobe on the cheap and as you know this site is dedicated to entertaining on a budget so today I bring you “The Swap N Meet Party.” This Party is basically the collision of all things awesome: Clothing, Friends, Cocktails, and Food….I mean, is there anything else?

Here’s how it goes: Invite a bunch of friends over who are relatively the same size, set a price point and number of items for each guest to bring and swap away!

We all know that no party is complete without snacks and cocktails, for this party I suggest an oldie but goodie, The Dirty Martini, as this puppy won’t stain any of the clothes if it spills.

Brookie P’s Dirty Martini:

2 oz vodka

1 tbsp dry vermouth

2 tbsp olive juice

2 olives

It’s a great way to freshen up your closet and spend some quality time with your friends!

For those of you still trying to keep up with your New Year’s Resolution Torture Diet, I say stop trying to be Kate Moss (it’s no longer 1994 people) and make yourself a salad that doesn’t consist of lettuce and lemon juice.  Cantaloupe Salad is one of my favorites and very easy to make.

 What You Need:

2 cups diced cantaloupe

1-cup feta cheese

1 handful chopped mint

8 ounces diced proscuitto

2 tablespoons olive oil

½ teaspoon sugar

¼ teaspoon salt

Directions:

Combine ingredients and garnish with mint!  This is an easy one.  Here at Things Your Mother never Taught You we believe there is no need to be complicated unless you are the protaganist in an Avril Lavine song.