Our sister site, GayCities, has been cooking up some ultimate summer fun with Absolut Vodka and San Francisco drag impresario and gourmand Juanita MORE! From now through August 12th, GayCities is welcoming answers to Juanita’s question; “What is the best San Francisco night out for dinner and drinks?” The winning answer, as chosen by Miss MORE! and the GayCities staff will win a dinner party for 8 prepared with love and hosted by Juanita herself, served up fresh at San Francisco’s Farm: Table cafe in the thick of September’s Indian Summer season.
Juanita has earned a reputation for her epicurean fete’s as well as her epic DJ stylings and personification of the perfect hostess. In fact, she chronicles her food foibles in her blog, Juanita Eats Out, where she is constantly sharing her favorite recipes, SF dining destinations, and the markets and artisans who’ve help mold her craft!
So you think you’re MORE in the know than Juanita MORE!? Tell her your favorite dining and drinking destinations in SF and give her a run for her title. And click to the next page for a sampling of one of her delicious, simple summer recipes!
Juanita’s Pattypan Squash, overn-broiled
1 pound Pattypan squash
Salt & pepper
6 stems chives
5 leaves mint
Dozen leaves Italian parsley
Preheat your oven’s broiler to high.
Rinse your Pattypan squash in cold water and dry completely. With a Mandoline slicer, slice your squash thinly on it’s side. Place the squash on a baking sheet and sprinkle with salt and pepper. Drizzle lightly with olive oil. Place the baking sheet under the broiler and let the squash start to get toasted and brown approximately 4-5 minutes. Turn the squash over with a spatula and repeat.
Remove the squash from the oven and place on your serving plate. Squeeze half the juice from a lemon over the top and a good drizzle of extra-virgin olive oil. Sprinkle the finely chopped herbs.