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benn2009

Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes

This was an amazing dish. Short ribs came out perfectly tender after 3 hours in the oven, and had a hint of sweetness that went really well with the mashed potatoes. I would have liked a little more juice so perhaps more beef broth or wine should be added.

Lucky Charms Marshmallow Squares

I can't wait to make these!

@taffiocia - you totally can! I can't say I've bought them or that they taste the same, but if you're looking for just the marshmallows...http://www.cerealmarshmallows.com/ordernow.aspx

Bacon-Wrapped Turkey Breast With Cornbread Stuffing

This was definitely much more fun to eat than the standard roast turkey on thanksgiving, and of course everything is better with bacon! But we weren't able to get the turkey breast thin enough to make rolling super easy so most of the stuffing fell out and the bacon weave kind of migrated towards the ends. I guess practice makes perfect, though, and I definitely want to try again! Also this took about 1.5 hours on the grill at 350.

Bacon-Wrapped Turkey Breast With Cornbread Stuffing

this is my kind of thanksgiving entree! about how many pounds of turkey breast do you recommend? and about how long does it take to cook on the grill?

Bake the Book: Pie

Apple Cheddar Pie, with cheese mixed in with the apples and baked into the crust. Nothing better!

AHT Giveaway: Case of Pat LaFrieda Burgers

favorite childhood burger memory is from mcdonald's. may not be the best or most respected burger/restaurant, but as a kid i wouldn't eat the chopped onions on the burger, and my mom would scrape them off for me with a french fry. now that's love!

AHT Giveaway: Case of Pat LaFrieda Burgers

biting into an in-n-out double double for the first time in 4 years was a religious experience. best burger moment of my life!

Sonoran Pot Roast Pie with Cheesy Cornbread Crust

this was so DELICIOUS! comfort food at its finest, and not the standard chili/mac and cheese i usually make on a sunday. the meat was incredibly tender and flavorful - i used frontera tomatillo salsa - and i think i'll use the recipe for it to make burrito/empanada filling in the future. i had to take away a star due to the time involved in putting this whole thing together. just about every minute that the meat was in the oven was spent preparing another step/layer. it was more like 2 hours active than 30!

AHT Giveaway: Tickets to NY Burger Week's Beer, Bowling & Burger Festival on May 3

Root beer :) but if it has to be alcoholic, i'll go with a bud light. not very classy, i know, but i'd rather enjoy the taste of my burger than the beer.

Cook the Book: 'The Smitten Kitchen Cookbook'

beef picadillo quesadillas, prepared by lantern-light during the hurricane sandy blackout!

AHT Giveaway: 'Hamburger America' by George Motz

a nice sharp cheddar always makes me a happy camper! american is a classic, but the zing of sharp cheddar can't be beat!

8 Best Non-Pork Dishes at Memphis BBQ Joints

Didn't have the chance to try the lamb riblets at Rendezvous, but the brisket was PHENOMENAL! Best I've ever had. We got to sample it before we ordered and I knew I'd need a full order of it. On its own it had a great smoky flavor, and with the rub and the sauce...there are no words!

A Sandwich a Day: Fried Green Tomato BLT at Yardbird in Miami

so many delicious sandwiches at yardbird! should definitely try the short rib sandwich and the chicken and biscuit!

The Homemade Pantry's Ricotta Cheese

tried it out this weekend after picking up the book. wasn't as difficult as i had always presumed cheese-making would be...just a lot of down time spent making sure the temperature was where it needed to be. the taste of lemon, though, was a little too strong for my tastes. can it be decreased so it is not as noticeable? or will that mess with the science of it all?

Cook the Book: 'The Homemade Pantry'

Sauced: Thai Sweet Chili Sauce

i would probably eat that sauce off of a piece of cardboard, but whatever is being dipped into it looks much more appetizing! definitely need to find out what it is and how to make it!

Win a Barbecue Tour from Ed Levine at the Big Apple Barbecue Block Party

when i went down south for the first time and had REAL bbq. that's when i realized that BBQ is not just anything that comes off a grill!

AHT Giveaway: Case of Pat LaFrieda Burgers

a jucy lucy in minneapolis! there are plenty of imitators locally in the NYC area but i want to try it where it was created!

Cook the Book: 'Mr. Sunday's Saturday Night Chicken'

sauteed chicken with a creamy, cheesy pasta on the side!

AHT Giveaway: Case of Pat LaFrieda Burgers

i'd throw myself a belated birthday party and treat all my friends to some tasty burgers!

AHT Giveaway: Case of Pat LaFrieda Burgers

my first in-n-out burger. i had never tasted anything like it before. while i've had fancier and probably better tasting burgers since, there's nothing like that first double double!

Cook the Book: 'Texas Eats'

Bake the Book: 'Sinfully Easy Delicious Desserts'

coconut macaroons! takes about 30 minutes and 0 effort.

Knead the Book: Fast Breads

butter and strawberry jelly. reminds me of getting breakfast at a diner as a kid!

Win Two Extra Mooga Tickets to the Great GoogaMooga

everything! especially because i can try food from all the restaurants on my bucket list!

Best way to make empanadas for a crowd?

I'm throwing an Argentina-themed party and wanted to serve empanadas. However, it's looking like if I want to serve them, I'll have to make them myself (and for upwards of 50 guests...ugh). The venue doesn't have a full kitchen, so they'll have to be fully baked prior to the party.

My question is, if I baked them the night before and reheated them just before taking them to the venue to eat, would they be okay? I can live with them not having the same flaky texture they'd have straight out the oven the night I made them - but I would hate for it to get soggy overnight and be inedible the next day. I guess for the same reason I'm wondering if I could assemble the night before and then bake the morning of...?

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