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Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
a little mayo, mustard, lettuce and tomato...sometimes a slice of Swiss
Cook the Book: 'Bottega Favorita' by Frank Stitt
I like making a cold spaghetti salad in the summer. I use whatever I happen to have on hand at the moment. Cooked spaghetti mixed with some diced tomatoes, red onion, green pepper, black olives, etc. Add some EVOO and red wine vinegar with some garlic salt, pinch or two of sugar, some salad supreme and some parmesan cheese. Yum!
Cook the Book: 'The Asian Grill'
Hmmm...I don't really have any funny mishaps. I have been known to somehow manage to let food slip past through the grate and into the coals though.
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It's not exactly on the dessert menu, but it's my favorite dessert: the chocolate martini from Wildfire in Chicago. YUM!