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Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Anthony Bourdain and his total absorption with pork in his gonzo quest for new experiences, both in cuisine and culture, around the world is my fondest memory about pork.
That man is as obsessed with good pork experiences as I am about living in Alaska!
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Paper thin ham slices with cream cheese and mango chutney on a toasted "everything" bagel!
Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'
Cheese rarebit on toast wedges and a mixed green salad with added bell peppers, red onion, olives, and nuts, dressed with my so-called "To Die For" salad dressing, suits me just fine.
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Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Ribeye suits me to a t-bone! OK, Ok, couldn't resist.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Anthony Bourdain and his total absorption with pork in his gonzo quest for new experiences, both in cuisine and culture, around the world is my fondest memory about pork.
That man is as obsessed with good pork experiences as I am about living in Alaska!
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Paper thin ham slices with cream cheese and mango chutney on a toasted "everything" bagel!
Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'
Cheese rarebit on toast wedges and a mixed green salad with added bell peppers, red onion, olives, and nuts, dressed with my so-called "To Die For" salad dressing, suits me just fine.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
My favorite New York brunch food has to be an everything bagel with cream cheese, smoked salmon, red onions and oodles of capers.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
Mark Bittman taught me how to make jook for my breakfast.
A revelation.
It's changed my whole outlook on Sunday morning breakfast!
Win a Free Organic D'Artagnan Turkey Here!
Still hanging out for the Maple-Walnut Cornbread. Yum, Yum, Yummiest!
Win a Free Organic D'Artagnan Turkey Here!
Corn Bread Dressing with Pecans and Bacon - yum, yum, yummier!
Being from the South, cornbread is part of my upbringing - baking it in a bacon fat greased iron skillet in the oven was a delight for me as a child.
This recipe brings back those savory flavors and sweet memories.
Win a Free Organic D'Artagnan Turkey Here!
Oh, my gosh, the Best Drop Biscuits sound delicious. Thanksgiving dinner would not be such a celebration without them!
Cook the Book: 'Giada's Kitchen'
My favorite "sauce" for spaghetti (or any type of pasta for that matter) is olive oil, garlic, pepper, and Italian chopped parsley!
Cook the Book: 'Olives and Oranges'
Humm, let me see. I would have to say it would be a glass of homemade chocolate milk!
Cook the Book: Serves One
The dish of choice would have to be baby spinach, bibb lettuce, portabello mushrooms, sliced Vidalia white onions, toasted almonds in a Balsamic vinegar and olive oil vinaigrette.
Serious Easter Artisanal Chocolate Egg Giveaway
A leg of lamb, butterflied, cooked slowly on the grill, with olive oil, rosemary, garlic, salt, and pepper, as the Greeks did for me in the Pláka in Athens many years ago at Greek Easter, is at the top of my list.
Weekend Book Giveaway: 'The Fortune Cookie Chronicles'
"Take that chance you've been considering."
I did and took a freighter to Maroc. The captain of the ship and I married in Copenhagen a year later.
Weekend Book Giveaway: 'Trail of Crumbs'
Stressful times equal hot chocolate times for me, with lotsa' marshmallows and a dollop of whipped cream with a heavy sprinkle of nutmeg!
Cook the Book: Win a Copy of 'Cook with Jamie'
My Danish sea captain husband took me back to Denmark. There he taught me all the delicious recipes in his family history.
Before Denmark, I thought cheddar cheese was the only cheese.
Ah, me! Such innocence.
Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'
David Leite takes the cake! .. and the soup, and the main course, and the dessert!
Cook the Book: Simple Chocolate Mousse
CHOCOLATE HAZELNUT POTS DE CREME! YUM!!!!!!
Yield:6
6 oz bittersweet chocolate, chopped
2 cup whipping cream
6 egg, yolks
1/3 cup sugar
2 tbsp hazelnut or almond liqueur
dash vanilla
1 tbsp chopped toasted hazelnut
Directions:
Preheat oven to 325ºF (160ºC).
Place chocolate in heatproof bowl. In saucepan, bring 1 1/2 cups (375
mL) of the cream just to boil; pour over chocolate and stir until
melted.
In separate bowl, whisk egg yolks with sugar; whisk in one-third of the chocolate mixture. Stir in remaining chocolate mixture, hazelnut liqueur
and vanilla. Pour into six 6-ounce (175 mL) custard cups or ramekins;
place in 13- x 9-inch (3.5 L) metal cake pan. Pour in enough boiling
water to come halfway up sides of cups.
Bake in centre of oven until set around edge but still slightly jiggly
in centre, about 20 minutes. Remove cups from pan; let cool on rack to
room temperature. Cover and refrigerate until chilled. (Make-ahead:
Refrigerate for up to 24 hours.)
In bowl, whip remaining cream. With piping bag or spoon, pipe onto
centre of each serving. Garnish with hazelnuts.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Please make it crisp, smoked, thick-sliced, peppered, maple-sugar-dipped, and I'll follow you anywhere.
Weekend Book Giveaway: The Oxford Companion to Italian Food
Linguini pasta is a favorite ingredient.
It's easy to curl around a fork, absorbs and enhances many good sauces, and finally satifies deliciously the hunger for Italian cuisine!
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Every time I had Mom's BBQ pork chops with fried potatoes, but didn't appreciate it :) I've never had anything like it since then! I didn't know what a good thing I had :)
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
Thank you for participating, and congratulations to our winners:
meglo91, lilyk, booklover, yumsoup, pipasmom
Winners have been notified by email and also appear on our Contest Winners page.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Thank you for participating, and congratulations to our winner: Kerosena
Winner has been notified by email and also appears on our Contest Winners page.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Te fist hing that I can recall is the Scotch eggs my mther used to make. She would wrap spiced ground pork around hard boiled eggs and deep fry them till golden brown. She would serve it with German mustard but I liked it with maple syrup.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Thank you for participating, and congratulations to our winner: valser. Winner has been notified by email and also appears on our Contest Winners page.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Prime Rib. Cut at the bone and Broiled!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Flap meat aka Bavette!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
rib-eye on the bone
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
bone-in ribeye.
please.
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Ribeye suits me to a t-bone! OK, Ok, couldn't resist.