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#321
04-28-2012, 11:40 AM
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Torta di crespelle-a Marcella Hazan recipe-you make crepes, and layer them with a prosciutto laden tomato and parsley sauce, with shredded mozzarella and Parmigiano Reggiano then baked.
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#322
04-28-2012, 11:03 PM
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#323
05-02-2012, 02:22 AM
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That does look good! Went to some friends for a BBQ over the weekend and I cooked beer-butt chicken. It was very tasty!
__________________
"Uptown living ya know ya got to call 911. Where I live I AM 911" Phil Robertson
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#324
05-02-2012, 03:11 PM
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Going for some seriously good BBQ tonight. Ron's on HWY 52 in Hudson, FL. Real country BBQ, the best!
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#327
06-16-2012, 07:55 PM
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ImageUploadedByTapatalk1339894455.893308.jpg
My take on shrimp po boys. No hoagies. Mix in some spicy grits with bacon and scallions. Not to bad!
__________________
It's always something.... But it's better than nothing!
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#328
06-28-2012, 05:20 PM
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BLT. Hard to see the bacon, trust me it is there - about 5 layers of it...
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#329
06-28-2012, 08:05 PM
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__________________
"Uptown living ya know ya got to call 911. Where I live I AM 911" Phil Robertson
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#330
06-29-2012, 01:47 AM
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I've got the BCC down to an art form. I ALWAYS brine it first.
So easy to be a hero! 
__________________
"There comes a rare and precious moment where there is absolutely nothing better than silence, nothing better than to be absolutely speechless to sum up the situation." - Vin Scully 
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#331
06-29-2012, 06:53 AM
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We'll be sauteing some prosciutto and onions in evoo and butter. In will go some cream*, salt, white pepper and nutmeg. Then we'll add some steamed asparagus, some penne and a ton of parmesan.
It's a shame we can't make this more than once or twice a year. * It can be a pain to track down, but pasteurized heavy cream is so much better than the ultra-pasteurized stuff we see everywhere. The latter tastes horrific, feels heavy and is hard to digest -- it won't even turn to butter no matter how much you pound it in the food processor.
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#332
07-19-2012, 11:20 PM
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I made some mushroom barley soup. Almost vegan except I added just a bit of ricotta at the end for creaminess. Amazing!!
__________________
"Uptown living ya know ya got to call 911. Where I live I AM 911" Phil Robertson
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#333
08-10-2012, 04:56 PM
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From last weekend-pork loin butterflied, pounded, stuffed and rolled with homemade tapenade, tied, and roasted over sliced potatoes. Tonight I'm making the other loin, pounded into paillards, served with homemade chimmichurri sauce and rosti potatoes. The pizza is the appetizer tonight, a brick oven hand made one from Pecoraro's in Jersey City, NJ.
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#335
08-13-2012, 11:00 PM
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chicken breast marinated in Frank's Red Hot sauce and a green bean saute
mmmmmm......delicious.
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#336
08-14-2012, 01:17 AM
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Thanks for the invite... Sheeeesh!
__________________
"There comes a rare and precious moment where there is absolutely nothing better than silence, nothing better than to be absolutely speechless to sum up the situation." - Vin Scully
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#337
08-14-2012, 01:33 AM
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jerk. 
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#338
08-14-2012, 09:57 AM
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No pics, but last night I made grilled halibut cheek po' boys. They came out great, better than I was expecting.
Mark
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#340
08-14-2012, 10:14 PM
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Nativetroy - Garage
