Profile

nesea

Who here has a pressure cooker?

Love my pressure cooker. Soups, roast beef, fresh corn on the cob, cabbage and potatoes, potatoes and string beans .... Just to name a few.

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

Ribeye, sweet onions, and whatever veggie looks good at the market. Finished off with a few roasted marshmallows. Yum.

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

Ribeye, sweet onions, and whatever veggie looks good at the market. Finished off with a few roasted marshmallows. Yum.

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

Steak and sweet onions

Blood Orange infused salt

A Sandwich a Day: Italian Roast Pork at DiNic's in Philadelpha, PA

The roast pork Italian loaded with the roasted sweet peppers .... Best. Sandwich. Ever.

And in case you didn't know, there's a DiNics on the black horse pike in jersey too!

Prime Rib Leftovers

slice into thin strips, carmalize onions and peppers, melt your favorite cheese .... and make the best damn steak nachos EVER!

What's your favorite dunkable snack?

Wendy's french fries into a frosty. Seriously. And a preztel stick into nutella, or a cracker, or a spoon ... ok, anything into nutella.

Serious Heat: What's Spicy in Your Fridge?

tiger sauce! on anything .. or everything. But best on a grillled rib eye. I buy it online by the case now since the local markets stock it sporadically and I just can't live like that!

Food you thought you hated?

Broccoli rabe. Used to hate it when I was young and now I absolutely love it.

Grilled chicken wings?

Go buy yourself a pack of wings, bring them home and toss them in a ziplock bag with some low sodium soy sauce and about a qtr cup of vodka, little garlic powder and black pepper, for at least 2 hours. Use enough liquid to really drench the chicken. Grilled over charcoal these wings are awesome, but they'll still be darned good grilled over gas. Promise.

Cook the Book: Blackberry Upside-Down Cake

Pictures please! You can't tease a body with talk of 'beautifully fruit-studded, stained glass appearing ... juice stained cake' and then not give us a peek. I'm left with unfulfilled desires which may lead me to satisfy my voyeuristic yearnings by peering lustily and indiscriminately into bakery shop windows.

And they're already tired of chasing me ........

beef tongue. help me out.

Tongue, the food that tastes you back :)~

Does anyone carry their own condiments around?

@pavlov ... no it doesn't but that's not a bad idea :)

Does anyone carry their own condiments around?

Only tote one condiment around and that's Tiger Sauce. Adds just the right amount of heat and flavor and goes with everything, although I like it best drizzled over a grilled rib eye.

Grilling: Mexican Roadside Chicken with Green Onions

@betteirene hit it on the head. The mere sight of that bird has me ordering up the book and creating a shopping list. In the world of food porn that's centerfold material right there and Mr Bayless should gift you accordingly :)

Mario Batali's Jarred Pasta Sauces

Mario's sauce sounds good. I'll be looking for it on my next shopping trip. Emeril's sauce isn't bad but my go to sauce is Bertolli.

Pressure Cooker Phobia?

While growing up my parents used a pressure cooker (several actually) for lots of applications. You can make perfect corn on the cob in 5 minutes. Or saute an onion in a touch of garlic & olive oil, add a small amount of water, diced potatoes, fresh string beans and an 8 oz can of tomato sauce. Four minutes later you have a little bit of heaven. One of my favorite ways to use a pressure cooker is for soups. A leftover ham bone, navy beans, carrot, celery, a bay leaf and some pepper ... cook for 45 minutes. Serve with a fresh loaf of crusty bread. YUM !

Dinner Tonight: Peach Caprese Salad

Tried this tonight and it's 'omg good'. Used white peaches and fresh mozzarella drizzled with white balsamic vinegar and extra virgin olive oil. The basil and salt really highlight and bring out the sweetness of the peach which surprised me. I use salt on watermelon but had never salted a peach before. This is one of those .. 'the recipe sounded great but the results exceeded all expectations'.

Photo of the Day: Summer Tomatoes Are Here

@pooch, the ride is heaven. These are early days for tomatoes in jersey too. I bet these babies were started and nutured under the cover of that white plastic nursery stuff before maturing outside. I was riding through Salem County today and the corn was only about 3 feet tall. Still a ways to go yet for that but blueberries are in ... yum. My favorite time (besides the corn, tomatoes, cukes and berries:) is when the peaches come in. There's a local peach festival that's not to be missed.

Happy summertime everyone!

Photo of the Day: Summer Tomatoes Are Here

Maters and cukes are in! That means corn can't be far behind .. YAY!

I live in south jersey where we're lucky enough to have farm markets everywhere and Sorbello Girls is one of the best. Even riding thru the orchards and farm land on Rt. 77 is heaven. Jersey like it used to be ... like it ought to be.

'F*** Yeah, Cilantro'

Eating cilantro is like getting spritzed with a mouthful of perfume ... gags me instantly. YUCK

Will Tony Luke's Ever Return to New York City?

Best sandwich on earth - Tony Luke's chicken cutlet hoagie w/sharp provolone and long hots (you can only get this sandwich at the original location, not at the new Tony Luke's sports bar across the street) Second choice - roast pork italian. The broccoli rabe is some of the best I've ever had. Meatballs aren't bad either .. Ok, so I haven't had much I didn't love at Tony Luke's. I never get why folks want to say Pats or Geno's for the best sandwich in philly, although Jim's on South Street isn't bad.

Blood Orange infused salt

Help! Some time ago (years?) someone had posted 'how to' instructions for creating blood orange infused salt. The salt may itself have been part of another recipe, I can't remember. I've been combing through SE for a while now and can't find it. Do any of you remember seeing this? Or maybe even have a link?

What's your favorite dumpling dipping sauce?

Do you make it your own or are you at the mercy of your local take out joint? I've tried a few versions of soy sauce, rice wine vinegar and sugar but I'm not crazy in love with it yet. I'm looking for saucy awesome-ness. So what's your favorite recipe?

Cook the Book: Frankies' Tomato Sauce

My quest for the perfect tomato sauce has been a long and arduous one, involving countless cans of tomatoes, garlic cloves, and liters upon liters of olive oil. It's a question of finding the perfect balance of sweetness and acidity using a very limited amount of ingredients. But after trying this one from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo, I think I've finally found my go-to sauce. More