Mod Ozzfest 2013 -- Australian Fry-Up with Spicy Bacon

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

• Eggs
• Toast
• Baked Beans
• Bacon
• 2 tbsp. honey
• 1/4 tsp. ground coriander
• 1/8 tsp. cayenne pepper
• 1 tbsp. sesame seeds

Preheat the oven to 375°. Line a rimmed baking sheet with parchment paper. Arrange the bacon slices on the paper in a single layer. In a small skillet, combine the honey, coriander and cayenne and cook over high heat until melted, about 1 minute. Brush the spiced honey on one side of the bacon and bake for 10 minutes.

Sprinkle lightly with sesame seeds and bake for 5 to 10 minutes longer, depending on the thickness and fattiness of the bacon, until sizzling and browned. Transfer the bacon to paper towels, glazed side up, to drain and cool slightly. 

Meanwhile, make your eggs and toast however you like. Heat the beans. Serve.

Mod Ozzfest 2013 -- King Prawn Salad with Peas, Asparagus, and Sweet Almond Dressing

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

• 1 lb. king prawns (big freshwater shrimp)
• 1 red onion, cut into wedges
• 1 bunch asparagus, trimmed
• 1 c. frozen peas
• 4 c. rocket (also known as arugula)
• Sweet Almond Dressing

Light your grill. Preheat oven to 425. Toss red onion wedges with salt, pepper, and olive oil. Roast until soft and starting to caramelize, stirring a couple of times -- about 10-15 minutes.

Toss asparagus with salt, pepper, and olive oil. Grill until crisp-tender and slightly charred -- 5 minutes.

Shell prawns. Toss with salt, pepper, and olive oil. Thread on skewers and grill until cooked through -- 2-3 minutes per side.

Blanch peas by dropping into boiling water for 30 seconds. Immediately drain and rinse with cold water.

Cut asparagus on the diagonal into 3-4" pieces. Toss rocket, peas, onion, and asparagus with dressing. Remove prawns from skewers and arrange on top. Season with salt and pepper as desired.

Mod Ozzfest 2013 -- Sweet Almond Dressing

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

• 1/2 c. slivered almonds
• 1/2 c. confectioner's sugar
• 1 tbsp. egg white
• 1/4 tsp. almond extract
• 1/4 c. olive oil
• salt & pepper

Put almonds and sugar in a food processor. Process to an even consistency, stopping from time to scrape almonds from sides and bottom of processor.

Add egg white and almond extract and process to a paste.

Add olive oil, salt, and pepper and process until emulsified.

Mod Ozzfest 2013 -- Mussels in White Wine & Garlic Sauce with Pepperoni & Yellow Pepper

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

OK, folks. If you want to ding me for not being "authentic" with my mussel preparation, feel free. Then bite me. The idea here was for it to be easy, so as not to detract from the revelry. Trust me, you'd want to swim in this sauce. And doesn't this look tasty?

• 1 package frozen Kroger (or brand of your choice) mussels in white wine and garlic sauce
• 4 oz. or so good quality pepperoni, cut into small dice
• 1 yellow pepper, cut into small dice

In a large pot, saute pepper and pepperoni until slightly browned. Increase heat to high and add mussels. Cook according to package directions. Either eat as shown or pull the mussels from the shells, put them back into the broth, and serve as a bouillabaisse. 

Mod Ozzfest 2013 -- Lamb Kabobs with Mike's Garligorge Sauce

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

• 1-one pound lamb steak, cut into four long strips
• 4 crushed garlic cloves
• 1/4 c. lemon juice
• 1/4 c. olive oil
• 1 tsp. paprika
• 1 tsp. cinnamon
• 1 tsp. coarse salt
• Mike's Garligorge Sauce

Combine all ingredients besides sauce in a ziploc bag and shake well. Marinate for a couple of hours (overnight is best). 

Heat a grill to medium high heat. Grill to desired doneness (about 3-4 minutes per side for medium rare). Plate up with a salad. Serve with Garligorge sauce, sides of your choice, and a Barossa Shiraz.