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Recipe Spotlight- Voyeur

A new beat is being spun in downtown San Diego’s nightlife scene, produced by the musically charged nightlife destination, Voyeur. Opened in June 2009, Voyeur is a nightclub and entertainment venue that marries avant-garde style with enticing ambiance to exude the seductiveness its name entails. Owners Charles Davenport and Johnny Shockey have joined forces to inject a much needed and innovative flavor into downtown San Diego nightlife, combining a dark and whimsical décor with a vanguard music scene and a surprising, delectable menu of tapas.

Housed in an historic building in the Gaslamp Quarter and designed by Mauricio Couturier (Airport Lounge and El Camino Restaurant), Voyeur bleeds gothic elegance from the ground up, embodying glamour of decades past while embracing the future of nightlife experiences. A life-sized black stallion-shaped light fixture guards the club entrance, while gilded skulls and Renaissance paintings speckle the walls and golden sconces sexily light paths throughout. Head stage right where grandiose chandeliers hauntingly refract the light pouring from the stunning backdrop wall of 12,500 LED lights which houses the main DJ booth as well as cavernous insets for up lit burlesque dancers. The DJ booth and main bar are lined with small plasma screens projecting live video feeds that are captured by a series of lipstick cameras, creating an air of true voyeurism.

Up the wrought iron staircase, the mezzanine level offers a more intimate setting with a mix of antiques and custom designed pieces that blend old with new, masculine with feminine and sexy with sophistication. One side is reserved for VIP bottle service at the red and black leather, diamond tufted couches with bullet shell fasteners. Separated from the VIP plot by an opaque, shattered plexiglass walkway, is a second bar flanked by three elaborate and enchanting chandeliers.

Created by Executive Chef Keri Rich, Voyeur’s menu features savory small bites and plates for sharing. Signature items include Lamb Pops, breaded lamb loin on the bone, served with spiced hummus and wilted greens; Curry Chicken Skewers, marinated in curry and coconut and served with Thai peanut sauce; and Flat Iron Frits, flat-iron steak served medium with Hollandaise sauce and fries. Rich’s inspired and full-bodied creations are a sensuous experience for the palate. The menu also includes a selection of decadent desserts from Frozen Berry Soufflé to Pain au Chocolate that can be accompanied by a variety of house coffees and teas. Voyeur offers a selection of $5 tapas from 5– 8 p.m. and full kitchen is open until 10 p.m. daily.

Pork Bifana

Marinade

For 1- 3 pork flat irons- cut in ½, so they are almost square

2 TB Sambal Sauce
4-5 Cloves of Garlic- rough chop
1 tsp. Paprika
½ tsp. Cayenne
- keep covered in mixture until ready to grill- salt lightly before cooking
- make sure to smooth off as much marinade before cooking

**Serve w/ Injera or Flatbread, black-eyed peas, and couscous

Black Eye Peas

For 1 can peas:
Sauté:
1 tsp. butter
¼ onion chopped small
1 tsp. curry
1 tsp. salt
1 tsp. black pepper
- when onions start to color add peas:
Cook and kinda smoosh w/ spoon or spat, add:
½ cup water
And cook until thickened
-serve warmed

CousCous w/ Berbere

Cook couscous per pkg instructions- about 2 cups

In a sauté pan toast spices:
1 tsp. Ginger
1 tsp. Allspice
1 tsp. Curry
¼ tsp. Cayenne
-when smoky and toasted take off heat and add:
1 TB Butter- it should brown a bit, this is ok

- toss w/ couscous, add salt, and let stand at room temp