Robert Phillips Classical Guitarist

Robert phillips


life and leisure



We all need some time to reap the rewards of our labors. I'd like to take you behind the scenes and give you a glimpse of the many little joys that I have in my life - to share them with you and perhaps bring some joy into your life.


I'll share some of my favorite recipes, my most interesting rides (I'm an avid cyclist), my travel experiences, and the musical pleasures that I experience, not as a performer, but as an audience member.


So, allow me to pull the curtain aside and share with you a piece of my life and my leisure...



A place for a title



With Philp Glass

and Adam Phillips



A place for a title



With The Beach Boys



A place for a title



Hanging with The Romeros



A place for a title



Cycling



A place for a title



With Roland Dyens



A place for a title



Cigars with Pepe Romero



Your Title Here



A place for a title



Salamanca Cathedral



A place for a title



Cigars with Adam Phillips



A place for a title



With Andrew York



A place for a title



Salamanca



Taco salad recipe





This is an easy meal to prepare. It has 3 parts - the salad, the protein and the dressing.



the salad





The salad can be made any way you like salad, but my favorite ingredients for this particular dish are:

A base of romaine lettuce

Red bell pepper chopped

Yellow bell pepper chopped

Scallions

Avocado

Tomato

Plantain chips



The dressing





In a blender or Vitamix I blend these ingredients:

1 avocado

1 garlic clove

The juice of 2 limes

The top layer of thick white stuff scooped from a 13.5 ounce can of full fat coconut milk.

3 tablespoons olive oil

1 cup of fresh cilantro

2 teaspoons of coarse sea salt

Ground pepper to taste

1/4 cup of filtered water, plus a little more to thin



PROTEIN





You can use whatever protein you wish - ground beef, ground chicken, ground turkey or ground meat substitute. I try not to consume too much red meat, so my go-to proteins for this are ground chicken or ground "Beyond Beef" (a vegetarian meat substitute).


Grease a skillet (I use cast iron) with your choice of oil. I use coconut oil for this recipe.


Combine 1 pound of protein with the following:

1 teaspoon coarse sea salt

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder




In my Kitchen making marinara sauce.



But the best part comes later, when we get to eat it!



Marinara Sauce



One of my favorite things to cook is Marinara sauce. I cook it mainly from scratch - the only thing that I don't do is use fresh tomatoes. I feel that canned tomato puree and crushed tomato give an excellent result.

Here's my recipe:

2 cans Crushed Tomatoes
1 Can Tomato Puree
1 Tablespoon Tomato Paste
½ cup grated carrot
1 cup diced onion
5 garlic cloves minced
Optional veggies (mushrooms, green peppers etc.)

Herbs:
  • 6 chopped basil leaves
  • Fresh Parsley
  • Dry Oregano
  • Salt
  • Pepper

4 Tablespoons Olive Oil

1 cup red wine.


In a large saucepan sauté olive oil, carrot, onion veggies until soft.

Add tomato paste and garlic and sauté until soft.

Stir in cans of tomato puree and crushed tomato and red wine. Add seasoning.

Stir every 20 minutes for 4 hours.



Ingredients



For the potatoes:

  • 2 russet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup olive oil
  • 1 tablespoon salt

For the sauce:

  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 red chili, minced
  • ½ teaspoon smoked paprika
  • 1 (14 ounce) can whole peeled tomatoes, drained

On the side:

  • ¼ cup mayonnaise


PATATAS BRAVAS



Directions



Pre heat oven to 45º
Toss potatoes, 1/2 cup olive oil, and 3 teaspoons salt in a large bowl.
Transfer onto a large cookie sheet and place in the oven for 20 minutes turning after 10. Potatoes should be a nice golden brown and I like them just a big crispy.
While potatoes are in the oven heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chili, and smoked paprika simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer.
Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
Plate the potatoes then pour the tomato puree over them. Serve with mayonnaise on the side for dipping.


Chardonnay as the sun goes down



Good glass of wine, great sunset.



The gulf



We stopped off at this restaurant on the wharf to have a snack and a drink and to wait for the sun to set.



The gulf



We stopped off at this restaurant on the wharf to have a snack and a drink and to wait for the sun to set.



A view from the bridge



The channel between 2 of the islands.



sunrise



Birds in flight as the sun comes up.



sunrise



The sun rising on the bayou behind our cabin.



before sunrise



The view from the porch just before the sun rose.



the 2 of us



Kathy and I sitting on the porch in the back of the cabin.



front lawn



We stayed in the cabin on the right, with the yellow door.



Welcome to cedar key



Kathy and I spent a relaxing 4 days in Cedar Key, FL, on the Gulf of Mexico just west of Ocala. We stayed at Pirates Cove, a quaint group of 7 or 8 cabins that were conducive to doing absolutely nothing. Although I did write a couple of songs.



the sunset



A magnificent sunset on the Gulf of Mexico.



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