For the lamb. Use my recipe for Herb Marinated Roasted Leg of Lamb.

For the Slider Buns. I like Classic Dinner Rolls because they are soft. Make sure to buy them that day so they are fresh.  I don’t use sourdough rolls because the flavors of the sourdough and lamb then fight each other.

For the Tzatziki Sauce
Ingredients:

• 2 cups greek yogurt (If you use plain yogurt, make sure to strain the water out beforehand)
• 1 cup sour cream (you can use lite sour cream or omit this totally and use 3 cups of greek yogurt)
• 3 tablespoons of fresh lemon juice
• 1 garlic clove, diced
• 2-3 Persian cucumbers, seeded and diced
• 1 tablespoon finely chopped fresh dill
• Rock salt (to taste)
• Fresh ground black pepper (to taste)

Peel the cucumbers and then wash.  Dry them well and cut in half lengthwise.  Remove the seeds from the inside and slice the cucumbers.  In a food processor or blender add cucumbers, garlic, lemon juice, dill and a few grinds of black pepper. Process until blended well.  Stir the mixture with the yogurt and sour cream in a large mixing bowl. Taste before adding salt and then add salt as needed. Place in refrigerator for approximately 1-2 hours before serving so that the flavors can blend.  The Tzatziki will last for a few days in the refrigerator but make sure to drain off any water and stir each time you use it.

Assemble the Sliders. You can put the Tzatziki on the bottom of the roll and then the lamb on top or vice versa.  Also, you can add very thin slices of red onion and tomato as well for some added flavor. απολαύσετε (means Enjoy!)

Sonia’s Suggested Pairing: On this night I paired my meal with Woodenhead 2006 Pinot Noir Troika North Coast, which was stunning. But an ice-cold beer always tastes great with sliders!

I’m super excited to be chosen as one of the speakers this year. As a Digital Media Entrepreneur, I’ll be talking about building digital brands as well as technology & social media best practices.  Check out the event here!

Besides the face when it comes to the rest of our bodies, we don’t necessarily like to look at them in the mirror especially if we don’t feel that they match up to what Media dictates.  Media can put a very unrealistic picture out there for what we are ‘supposed’ to look like, what we are supposed to eat, how we are supposed to act and so on. If you don’t conform, well then you’re shit out of luck.  For most of the US that has body image issues and are obese it’s easy to surf the web and watch people online and then be critical about what they do rather than looking at oneself to make improvements.

Recently I have been posting pictures on my Facebook profile of bodies.  No, not dead bodies but torsos that are physically fit, tone and just beautiful in my mind.  I have been athletic my entire life and have lots of food allergies.  I have always lived a clean, healthy and physically fit life.  I take lots of pride in my body and in my soul.  This all starts with a great attitude and it’s hard work to keep it up.  It’s not that I don’t eat a cupcake here or there. But I truly know what moderation is and how it can be your way of life.

My purpose is this: To Motivate. To help people get inspired to ‘Get up, Get out and #WorkYourBody’ as I put it.  Inspiration can come in many forms and is different for each individual.  I believe that visualizing even these small status messages helps to inspire someone to say ‘alright, I’m going to walk away from the computer and work out’.  I am looking to motivate you to get moving and be happy.

In an age where food television promotes the Paula Deen’s of the world who tell and show us to cook with loads of butter and then fry it up, we need new and healthy information and motivation telling us not to.  The current state of affairs shows that an unhealthy attitude is plentiful out there, I mean isn’t the US the most obese country in the world?  This is not helping our health premiums, nor our bodies.  Do you really like to keep visiting the doctor because you aren’t healthy?  I dont.  Information is one thing but there are not enough examples of how to eat well and live healthy.   You can’t just state it to the world in your status update without living it. Healthy living is not an easy task, but it IS accomplishable by all.  And that doesn’t mean you have to spend tons of money on organic vegetables. Just eating the vegetables over the Big Mac is a huge start.

So how does one motivate themselves to do this? What actually motivates you? I find this topic very interesting and like to talk to people to find out. As I see with the comments on my posts people are vocal and can be a critic of the topic itself.  So can a simple set of words or pictures really motivate someone to make change for the better? Absolutely! Is it a start? Absolutely! Is there more work to do? Absolutely!

My philosophy is this: TRAIN YOUR BRAIN. I’ve had to Train My Brain all my life given my food allergies. It’s the way I look at everything starting with the relationship I want to have with my body.  How do I want it to look, how do I want it to feel, what can I put into it that won’t make me sick because of my allergies, what will I put onto my body that will make it feel good. These are just a few exercises that I had to play with at all stages in my life in order to come out my being as it stands today.  It’s more than willpower, it’s more than gut feel. It is about information, experimenting, being honest with yourself, knowing your limits and above all – having a great attitude!

So here are a few things that I always keep in mind to Train My Brain, as I continue to push harder to live healthy and well so that I can enjoy this wonderful journey called life for a long time:

• Do what’s right by you.  Forget what anyone else says and just do what is right by you.  Determine the type of body type, look and feel you want to have. Don’t listen to anyone who says ‘Skinny is in’ or ‘Fat is out’; Just do what will keep you healthy, feeling great and loving every-time you look in the mirror.
• No! Try not. Do, or do not. There is no try. ~Yoda
• Immerse yourself in visualization. Use whatever tools you need to visualize the type of body you want.  Whether it be magazines, video, pictures online.  Pin that picture up on your Pinterest account and look at it everyday! This can be the key to beginning that change.
• No! Try not. Do, or do not. There is no try. ~Yoda. Yes, I will state this a second time because there is no trying. Just get up and Do It!
• Too much pressure will make you pop! Putting too much pressure on yourself to get it right the first time won’t help anything in the long run and you’ll be a miserable biatch. Be calm, set realistic goals and then stick with them.  Otherwise everyone around you will suffer from your bad attitude.
• Feel Beautiful. Use whatever it takes to put you in a beautiful mood – whether it be a walk by the water, music, art, laughing with friends.  Half the battle can be won if you don’t go down the wrong path and feel negative about who you are and how you look.  Surround yourself with positive people and things and that winning attitude will shine thru.
• Check yourself out.  Walk around naked.  No, not in public, but in your own house! Take a look at yourself and start to get comfortable in your own skin. Don’t get down because it doesn’t look like Kate Moss, who needs to eat 100 ham sandwiches by the way.  But embrace all the beautiful nooks and crannies that make up you.  Discuss with yourself where you’d like to improve and focus on that.
• Eat clean and healthy.  If you fill your body with crap that will ooze into your soul and you will feel like crap too. Organic foods can be expensive depending on where you live, so eat the vegetables and lean meats even if they are not organic.
• Reward yourself.  Don’t reward yourself with a donut after a hard workout. That defeats the purpose.  Buy those skinny jeans or fitted shirt a size smaller and work hard to get into it.

Social Media is a great way to connect to others, like myself, if you need help or to talk. You don’t have to be alone surfing the web like a stalker.  Reach out and friend someone and truly become their friend.  And remember to put on a smile all along the way because you will get there.  Your mind and your body will thank you for it.

If you missed it you can CLICK HERE to watch the video of the segment that is also on their website.

Ingredients: (use organic when you can!)

For Tomato Sauce

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 – 28 oz can San Marzano crushed tomatoes
• 1/2 cup water
• 3 tablespoons fresh basil, finely chopped
• rock salt to taste
• fresh ground pepper to taste

For Eggplant Lasagna

• 2 – 1lb eggplants
• olive oil, approximately 5 tablespoons
• 1-1/2 cups Panko breadcrumbs
• 1 cup grated Parmigiano-Reggiano
• 1/2 cup finely chopped basil
• 1/2 cup chopped crimini mushrooms
• 2 garlic cloves, minced
• 6 large eggs, lightly beaten.  (note: you can use egg whites also)
• 1/2 cup water
• 1/4 teaspoon red-chili flakes
• 1/4 lb arugula, chopped and stem disgarded
• 1/4 lb spinach, chopped
• fresh basil leaves (note: remove stem, clean them and leave whole)
• 1/2 lbs fresh mozzarella, cut into 1/2″ thick slices
• rock salt, to taste
• fresh ground black pepper, to taste

Instructions:

To Make Tomato Sauce: Heat oil in a saucepan over medium heat. When oil is hot add onion and garlic. Stir occasionally until both are softened, approximately 5-6 minutes. Halfway into the onions and garlic cooking, add the basil and stir.  Add the crushed tomatoes and water into the saucepan and mix with the other ingredients.  Add 1/4 teaspoon of salt and simmer, partially covered, until thickened. Make sure to stir this occasionally.  (Note: You can add 1/2 teaspoon of sugar to the sauce if needed, but this is not something I do).  Cook for approximately 10 minutes and keep aside, covered.  (Note: you can do this a day ahead of time and keep refrigerated. If you do just reheat the sauce before assembling the lasagna.)

Saute Arugula and Spinach: In a medium saucepan heat up 2 tablespoons olive oil. When heated add 1 tablespoon of garlic and then add spinach.  When spinach begins to wilt a little add the arugula.  Stir both until wilted. Remove and place in a covered bowl.  (Note: you can also do this a day ahead of time and keep refrigerated. If you do just reheat it in a pan or the microwave briefly to get it hot. Make sure not cook it again.)

Bake Eggplant: Preheat your oven to 450 degrees F with your rack in the middle or lowest position.  Cut the eggplant into 1/3″ thick rounds.  Brush both sides of the eggplant with olive oil and salt each side.  Spray a baking sheet with olive oil spray and lay down the eggplant in rows. Bake the eggplant for approximately 30 minutes, turning them over once during this time.  Bake the eggplant until golden and tender.  You can do a taste test to make sure the eggplant is tender. Transfer onto a plate and cover to keep warm. Keep the oven on for the final step.

Make Veggie Patties: Heat 1/2 teaspoon of olive oil in a pan and sautee mushrooms until soft.  Put aside in a bowl when done.  In that same bowl add Panko, Parmigiano-Reggiano, red chili flakes, basil, 1 tablespoon garlic and 1/4 teaspoon salt and 1/4 teaspoon pepper.  Mix well and then add eggs and water. Mix well again. Heat 3 tablespoons of olive oil in a heavy skillet over medium to high heat.  Drop rounded 1/3 cups of mixture into the oil and cook. Cook on both sides until golden brown, turning the patties over once. Place on a plated paper napkin to remove excess oil and cover. (Note: for the veggie patties, you essentially can chop up and cook any veggie like red bell peppers, spinach or cauliflower to include with these other ingredients. Use what you love!).

Put it all together! Arrange 4-6 veggie patties a few inches apart on a baking sheet. Spray the baking sheet with olive oil spray.  Stack each veggie patty with sliced mozzarella, tomato sauce (heated), 1 eggplant slice, more tomato sauce, arugula & spinach (heated) and finish with eggplant on top.  You can drizzle tomato sauce or additional olive oil on on top if you want.  Place the baking sheet in the oven at 450 degrees F for about 5 to 10 minutes until the mozzarella cheese melts.

C’est Magnifique! Enjoy.

Sonia’s Suggested Pairing: Robert Biale Black Chicken Napa Valley 2010

You can read more about 7Live on their website at http://7liveonline.com/index.

Another year, another ZAP festival..the 21st to be exact.  This was my favorite of the past three years that I’ve been attending.  The gorgeous 68 degree San Francisco weather defs helped me put on a great attitude and some peep-toe shoes! The location moved from the Fort Mason to the SF Design Center and to whomever made that decision, we truly applaud you. Fort Mason is a nightmare getting into and out of. And forget parking there. Just forget it. I realized that I haven’t been to the SF Design Center in years and now I know why.  Although it is the perfect location for a festival like this (very large with multiple connected rooms and ample walking room) I felt like the seas were going to part at 2pm and we were all going to participate in a hoedown. The fake green turfgrass, the wooden beams and hanging lights made it look like the Wild Horse Saloon in Nashville.  I did count 4 people in cowboy hats and boots too but they may have just flown in from Texas to suck down some California Zin.

We were greeted by men in tuxedos handing out loaves of french bread. Too bad it wasn’t a Tiffany necklace.  A diamond necklace would make it more bearable to walk around with a glass of Zin in my left hand and a long baguette in my right. With over 250 wineries pouring their hearts out I walk around to find my ‘Grand Crubah’ – or the best of the best.  There is no way to try each and every Zin poured that day, and if you do you should walk yourself (no driving) into AA because that is #crazy.  My method includes talking to people and finding out what they like, interacting on the social media boards, revisiting the oldies and always goodies, and looking at the branding/marketing on bottles.  If you have a weird or stupid name for your wine or winery, I may just check it out because I am intrigued.  So much thought goes into the type of wine one wants to produce and then you actually have to name it! It’s no easy task, so I decided to play a little game with myself as I walked around and asked ‘If I became a winemaker what would I name it”?  I did come up with a killer name and for now will keep it secret from you in the case that I do launch that vino :)

Many thanks to the staff at ZAP for having me again this year. As Press I get to come in early and do my ‘surveillance’, allowing me to bypass ‘The Beasts’, a.k.a the general public, who comes in at 2pm.  Around 2:03pm is typically when you hear the first wine glass shatter and the crowd give a big cheers of encouragement – and my cue to exit.

My long, lost family - David & Debbie Hunt

So here is my ‘Grand Crubah’ list for 2012 (in no particular order).  My method is this: I love Zinfandel and I am not a sommlier, for I am the food girl.  I absolutely know what I like and I absolutely know what I don’t like – and I am not swayed by anyone. When I smell a Zin I know what comes to my mind and I envision that after the sip. When the wine hits every part of my mouth I can taste different flavors and envision what different foods the wine will pair nicely with.  I know what WOW’s my palate.  This will be different for every person and whomever says that is not the case needs a ZAP on their butt.

(David) Brown Power! My Grand Crubah of past years makes it again!

1. Robert Biale Black Chicken Napa Valley 2010: I’ve had Black Chicken in South Korea and not only was it actually black and delicious, it is supposed to ‘the’ food that gives Korean women such amazing skin.  I also like to do the Funky Chicken when I’m at home.  So if drinking this wine can make my skin look gorgeous and make me dance like there’s no tomorrow, then sign me up.  “Black Chicken” was the codename for a jug of homemade wine from Aldo Biale’s barrels that he hid in the barn. To me this wine is a bit underground, secretive and sexy while still being light and beautiful.
2. Hunt Cellars 2007 ‘Zinovation’, Paso Robles Destiny Vineyards: No I don’t make this wine but I have passed it off as my own to foreigners that pass through the Paso Robles area :) I love David & Debbie Hunt and their chocolatey, peppery ’07 Zinovation as I imagined dipping a Cuban cigar in it after dinner.  If your nose and palate like these flavors along with cherry and other darker berries, this one is defs for you. I also liked their 2006 Thriller Red Wine not because only because I felt like doing the moonwalk after tasting it but because it was luscious mocha, caramel-ey yumness.
3. Brown Estate Vineyard 2010 Rosemarys’ Block Zinfandel: First WOW’ed me and then made love to my mouth. #EnoughSaid. I also had a flashback the movie Rosemary’s Baby and was praying that nobody had any thoughts about taking this scrumptous baby from me. Or they would be presented with a ZAP on their butt.
4. Selby 2009 Bobcat Sonoma County Zinfandel: This Zin is named for Susie Selby’s bobcat, which I’ll overlook as I’m a dog lover. I’m not a sweets girl and I tasted hint of sweet, rich and bold dark cherry fruit here and I loved it!  It was surprisingly different from most of the Zin’s at the show and defs had a ‘wow’ factor.

Rosemary, you stunner, you!

Hope you enjoy these wines and see you next year!

Bobcat not included w/purchase of this wine.

Super healthy, super fresh, organic and allergy-free for me! Nothing beats waking up on a Monday morning not stuffed from Sunday night’s dinner.  Recipe to follow soon.

]]> http://soniahunt.com/events/zap-grand-tasting-sat-jan-28/feed 0 http://soniahunt.com/events/zap-grand-tasting-sat-jan-28 http://feedproxy.google.com/~r/soniahunt/~3/KL4yhbkhaWE/home-style-hoagies http://soniahunt.com/blog/home-style-hoagies#comments Wed, 25 Jan 2012 17:14:08 +0000 Sonia Hunt http://soniahunt.com/?p=4314 There’s something about watching football in California that makes me miss home and want to eat a hoagie.  Maybe it’s my round Buddha belly I get to rub after snarfing one down? Or maybe it’s the way I moan ‘oh yea baby’ when I take my first bite? Either way a Philadelphia Hoagie is pure perfection.  I had a little soiree this past weekend for the 49ers vs. NYGiants game which ended up to be a sad, rainy and overall pathetic day for the San Francisco football team.  But no pity party for me and my guests. Only fresh, healthy and delicious football food – although someone did sneak in Salt & Vinegar Kettle chips (you-know-who-you-are). My instinct was to spank them but I popped a few in my mouth which appeased my feelings.

The main event went into overtime and my main event was ready to be devoured – homemade Philadelphia hoagies.  Now anyone who is anyone will know that we from Philadelphia take our sandwiches VERY seriously.  It all begins and ends with the bread.  I literally drove around to 6 stores like a crazy person to find my bread and in the end I felt like a scorned woman whose chocolate babka had just been stolen as I kept leaving each market empty-handed.  I can’t buy Amoroso bread here in San Francisco so I needed to find the next closest thing – except there isn’t anything.  So in my depressive state I decided to make hoagies on three different types breads, kind of like a taste testing. My guests were very impressed by my effort, but I am a very tough critic to satisfy.

I made Italian Hoagies and on this day it consisted of layers of provolone cheese, Italian peppered ham, Genoa salami, capicola, shredded lettuce, thinly sliced tomato and red onion, a little mayo, rock salt, fresh ground pepper, oregano, olive oil, vinegar and hot peppers. All of my ingredients were fresh and organic.  As I picked up my other ingredients I was super impressed with the Genoa salami made by Applegate Farms. I found this in market #3 and was automatically taken in by the words No Antiobiotics Used, Humanely Raised, No Nitrates or Nitrates added and Gluten and Casein Free.  It is also low-carb and the pork is raised on a sustainable family farm.  I love this stuff! Now what the hell does it taste like?

Beyond happy to report that this Philly girl loved the taste of this Genoa Salami and it was delicious in my hoagie. It was rich and flavorful, even a hint of garlic which I love. The perfect consistency in a salami for my hoagie it was thick with hints of salt, black peppercorn (but not too much) and I swear I tasted hint of vino!

The only downside was that it was a bit pricey – $6.00 for 4oz in the market where I was shopping. So I did what any good shopper would do and bitched all day about spending $25 on salami.  To my guests that was probably annoying but they were being fed great food so they had to get over my bitching. As this healthy hoagie was a game winner on both the palate and our scales.

Check out other organic and natural meats from Applegate. I love their story and looking forward to trying their other products.