Go Back   FerrariChat.com > The Ferrari Lifestyle > Drink, Smoke, and Fine Dining

Reply
 
Share/Bookmark LinkBack Thread Tools
  #321  
Old 04-28-2012, 12:40 PM
Formula Junior
Not Subscribed
 
Join Date: Aug 2009
Posts: 605
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.
Attached Images
File Type: jpg crespelle.jpg (63.2 KB, 583 views)
File Type: jpg crespellecut.jpg (68.4 KB, 586 views)
Reply With Quote
Non-Sponsor Ads
  #322  
Old 04-29-2012, 12:03 AM
agup48's Avatar
Two Time F1 World Champ
Silver Subscribed
 
Join Date: Apr 2006
Location: Phoenix
Full Name: AG
Posts: 25,813
Quote:
Originally Posted by damian in nj View Post
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.
Wow, that looks really good!
Reply With Quote
  #323  
Old 05-02-2012, 03:22 AM
F1 Veteran
Silver Subscribed
 
Join Date: Dec 2003
Location: PNW
Full Name: John
Posts: 8,804
Quote:
Originally Posted by damian in nj View Post
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.

That does look good!

Went to some friends for a BBQ over the weekend and I cooked beer-butt chicken. It was very tasty!
Reply With Quote
  #324  
Old 05-02-2012, 04:11 PM
Karting
Silver Subscribed
 
Join Date: Mar 2012
Location: Florida
Posts: 198
Going for some seriously good BBQ tonight. Ron's on HWY 52 in Hudson, FL. Real country BBQ, the best!
Reply With Quote
  #325  
Old 05-02-2012, 09:54 PM
F1 Veteran
Silver Subscribed
 
Join Date: Dec 2003
Location: PNW
Full Name: John
Posts: 8,804
Made potato burgers tonight. With LOTS of garlic.
Reply With Quote
  #326  
Old 06-08-2012, 07:31 PM
JasonP's Avatar
F1 Rookie
Silver Subscribed
 
Join Date: Jul 2004
Location: Canada
Full Name: Jason
Posts: 4,750
Beer can chicken

OMG perfection
Attached Images
File Type: jpg bird.jpg (78.4 KB, 493 views)
File Type: jpg bird2.jpg (77.6 KB, 488 views)
Reply With Quote
  #327  
Old 06-16-2012, 08:55 PM
Nativetroy's Avatar
F1 Rookie
Rossa Subscribed
 
Join Date: Nov 2010
Location: central fl
Full Name: Troy
Posts: 3,433
My Garage
ImageUploadedByTapatalk1339894455.893308.jpg
My take on shrimp po boys. No hoagies. Mix in some spicy grits with bacon and scallions. Not to bad!
__________________
Trying to think of something...
Reply With Quote
  #328  
Old 06-28-2012, 06:20 PM
BubblesQuah's Avatar
F1 Veteran
Silver Subscribed
 
Join Date: Nov 2003
Location: Charlotte
Posts: 7,570
Blog Entries: 16
BLT. Hard to see the bacon, trust me it is there - about 5 layers of it...
Attached Images
File Type: jpg IMG_0551.jpg (60.6 KB, 421 views)
Reply With Quote
Non-Sponsor Ads
  #329  
Old 06-28-2012, 09:05 PM
F1 Veteran
Silver Subscribed
 
Join Date: Dec 2003
Location: PNW
Full Name: John
Posts: 8,804
Quote:
Originally Posted by JasonP View Post
OMG perfection
It's great isn't it? I've never tried it with the potatoes on a pan before. I bet they are tasty too!!
Reply With Quote
  #330  
Old 06-29-2012, 02:47 AM
darth550's Avatar
Five Time F1 World Champ
Lifetime Rossa
 
Join Date: Jul 2003
Location: at 11
Full Name: dOTUS
Posts: 51,006
I've got the BCC down to an art form. I ALWAYS brine it first.

So easy to be a hero!
__________________
"Don't make me assume my ultimate form!"
Reply With Quote
  #331  
Old 06-29-2012, 07:53 AM
ScuderiaWithStickPlease's Avatar
F1 Veteran
Silver Subscribed
 
Join Date: Dec 2007
Location: NY Metro
Posts: 5,465
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.
Reply With Quote
  #332  
Old 07-20-2012, 12:20 AM
F1 Veteran
Silver Subscribed
 
Join Date: Dec 2003
Location: PNW
Full Name: John
Posts: 8,804
I made some mushroom barley soup. Almost vegan except I added just a bit of ricotta at the end for creaminess. Amazing!!
Reply With Quote
  #333  
Old 08-10-2012, 05:56 PM
Formula Junior
Not Subscribed
 
Join Date: Aug 2009
Posts: 605
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.
Attached Images
File Type: jpg pork1.jpg (5.2 KB, 317 views)
File Type: jpg pork2.jpg (6.6 KB, 317 views)
File Type: jpg pork3.jpg (5.8 KB, 316 views)
File Type: jpg pizza.jpg (31.8 KB, 321 views)
Reply With Quote
  #334  
Old 08-12-2012, 09:51 PM
konatown's Avatar
F1 Rookie
Silver Subscribed
 
Join Date: Jul 2009
Location: Evansville, IN
Full Name: Kyle Swickard
Posts: 2,942
Skyline Chili 4 way. Spaghetti, chili, onions and cheese. Oyster crackers and tons of hot sauce

Hit the spot!
Reply With Quote
  #335  
Old 08-14-2012, 12:00 AM
GuyIncognito's Avatar
Five Time F1 World Champ
Rossa Subscribed
 
Join Date: Jun 2007
Posts: 50,081
chicken breast marinated in Frank's Red Hot sauce and a green bean saute

mmmmmm......delicious.
Attached Images
File Type: jpg photo.jpg (65.0 KB, 291 views)
Reply With Quote
  #336  
Old 08-14-2012, 02:17 AM
darth550's Avatar
Five Time F1 World Champ
Lifetime Rossa
 
Join Date: Jul 2003
Location: at 11
Full Name: dOTUS
Posts: 51,006
Thanks for the invite... Sheeeesh!
__________________
"Don't make me assume my ultimate form!"
Reply With Quote
Non-Sponsor Ads
  #337  
Old 08-14-2012, 02:33 AM
GuyIncognito's Avatar
Five Time F1 World Champ
Rossa Subscribed
 
Join Date: Jun 2007
Posts: 50,081
Quote:
Originally Posted by darth550 View Post
Thanks for the invite... Sheeeesh!
still waiting on my ribs!

jerk.

Reply With Quote
  #338  
Old 08-14-2012, 10:57 AM
joker57676's Avatar
F1 World Champ
Rossa Subscribed
 
Join Date: Apr 2005
Location: Milwaukee, WI
Full Name: Mark Severino
Posts: 11,860
No pics, but last night I made grilled halibut cheek po' boys. They came out great, better than I was expecting.


Mark
__________________
Quote:
Originally Posted by Juan-Manuel Fantango View Post
Lawyers are pigs, the slime of the world, the underbelly of the snake. They create nothing, only stealing from those who produce. They are typically arrogant beyond belief and fly Barons.
Reply With Quote
  #339  
Old 08-14-2012, 09:23 PM
spirot's Avatar
F1 Veteran
Silver Subscribed
 
Join Date: Dec 2005
Location: Atlanta
Full Name: Tom Spiro
Posts: 5,159
Just did Saute Halibut steak, with campari tomatoes & Spinach with vanilla hollandaise ... quite yummy... served a side of Masala broccoli slaw...
Reply With Quote
  #340  
Old 08-14-2012, 11:14 PM
GuyIncognito's Avatar
Five Time F1 World Champ
Rossa Subscribed
 
Join Date: Jun 2007
Posts: 50,081
Quote:
Originally Posted by spirot View Post
Just did Saute Halibut steak, with campari tomatoes & Spinach with vanilla hollandaise ... quite yummy... served a side of Masala broccoli slaw...
next time I'm in Atlanta, I'm inviting myself over for dinner.
Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is Off
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -5. The time now is 09:19 AM.


FerrariChat.com has no association with Ferrari S.p.A.
vB Ad Management by =RedTyger=

ShowCase vBulletin Plugins by Drive Thru Online, Inc.