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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 :)
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Sunday Brunch: The Best Silver Dollar Pancakes Ever
Posted by Ed Levine, March 8, 2009 at 8:00 AM
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Recent Comments | Response to Comments
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.
Grilling: Mexican Roadside Chicken with Green Onions
I prefer an Achiote rub... looks similar, but better. Tastes better too.
beef tongue. help me out.
I was raised on beef tongue so getting used to it was never a problem. In fact, as kids we used to fight over who got the tip,( it was the equivalent of the wishbone). If you don't like the look of it whole, then you can cut it up into two or three sections before cooking. I use a pressure cooker. This way it not only cooks faster, you don't have to look at it while it's cooking. After cooking, let it cool completely, you can even refrigerate it to chill even more. Once it's cool, the skin will peel off like a banana skin. This too need not go to waste as my dogs love it. Once peeled, it looks like any other form of beef. Place it in a bowl and cover with the strained cooking liquid to keep it from drying out. You can slice it up immediately or as you need it. Makes excellent sandwiches or you can reheat it and serve as you would a pot roast.
Mario Batali's Jarred Pasta Sauces
I'm with the other posters on here. If I wanted a recipe i'd have asked for one. Bought Mario Batali's sauce last night at Food Emporium in midtown Manhattan.
"Pasta sauce, almost by definition, is fast and easy to make. Stop wasting your money on these BS, corn syrup-laden monstrosities. " Uh, there is no corn syrup or sugar added to the Batali sauces. They are incredible!
Keep you comments to facts girlie...
Cook the Book: Blackberry Upside-Down Cake
As a novice baker, I tried this. It came out a) not high enough and b) more pudding than cake. Where did I go wrong??
Grilled chicken wings?
I live in midtown manhattan and don't have a grill. I've tried cooking in an oven, but it's just not the same.
nesea - next time I'm near a grill, I'm definitely trying that recipe.
Mario Batali's Jarred Pasta Sauces
just bought this at publix in central fl for $6. i chose the arribiata sauce because i wanted some heat. IT WAS HOT!! delicious, but if you aren't into spicy foods..this is not for you.
Cook the Book: Blackberry Upside-Down Cake
@LaineF: Thank you so much for catching that! The recipe has been updated.
Cook the Book: Blackberry Upside-Down Cake
jnfisher, the original recipe calls for 8x2 inch round cake pan, I think the "12" was just a typo. Also note the ingredient list calls for 1/2 cup plus
1 1/2 tablespoons sugar, while instruction #2 above says "Sprinkle with
1 1/2 teaspoons sugar." The original recipe calls for tablespoon in both sections.
This looks great, I'll be trying it in a few days.
Grilling: Mexican Roadside Chicken with Green Onions
I've got this on the grill right now for the second time. The first time I smoked it and it was very good, but I thought that the long smoking may have taken some of the flavor of the wet rub away. This time I'm doing it as per your recipe, and am having a hard time keeping my charcoal fire at 350-- it's staying more around 300. It is taking a LOT longer than 45 minutes. :^( Also, I see you recommend cooking to 165 degrees, but all my thermometers say 180 for poultry. What's up with that? Thanks for passing along the great recipe.
Mario Batali's Jarred Pasta Sauces
@Mayab7: if you are in NYC area, sauces will be in Food Emporium as of this week.
The Sauces have no added sugar, paste or puree and use fresh ingredients. That is why they taste fresh but also carry a higher price tag than the Pregos and Ragus and Classico or Newman's or Barilla which all use these additive ingredients.
Mario Batali's Jarred Pasta Sauces
I just discovered MB's Vodka and Marinara Sauces. Because I'm such a fan I bought one of each. We had the Vodka sauce the other night and I decided I never need to make pasta sauce again! I could never touch the quality of this sauce. It had a little heat, bits of fresh tomato and garlic. It was so yummy. Now I have a problem. I cannot find the sauce anywhere! Either I can't remember where I found it, or where I got it has run out, or they aren't carrying it anymore. I am obsessed. I must find where to purchase this sauce.
Grilling: Mexican Roadside Chicken with Green Onions
This was the best chicken. It's impressive and has a lot of flavor. Delicious.
Grilling: Mexican Roadside Chicken with Green Onions
Scallions are okay, but try this the real Mexican way, with knob onions. Swipe them with a little oil and then grill them over hot coals, along with your chicken.
Cristina
http://www.mexicocooks.typepad.com
beef tongue. help me out.
In some Hispanic restaurants you'll see it listed as lengua.
When I prepare beef tongue, I first parboil it for about 5-10 min, cooking the skin making it firm, so I can peel/shave it off with a sharp knife. The meat portion is going to be raw and yielding. I've found that a sawing motion works best and it's crucial that your knife is sharp.
Removing the skin at this point rather than at the end allows you to sear the meat itself and I like to believe it allows move flavor to penetrate if you're braising.
I've had it at Japanese restaurants where it was grilled with just salt and pepper. It's got a high fat content, so there is a lot of flavor built in.
Does anyone carry their own condiments around?
I wish I had bought some of those bottles when I was in Japan. I don't keep condiments on me, although I have a copious amount of napkins all the time. However, my studio desk usually becomes a little kitchen: salt and pepper, sambal, rooster, I had soy sauce in there at one point but it was getting a little out of control.
Grilling: Mexican Roadside Chicken with Green Onions
made this recently after seeing it on Rick's show...it was just wonderful.
Mario Batali's Jarred Pasta Sauces
@carriebwc : hear, hear!
Personally, I simply cannot make a huge batch of sauce and freeze it -- my miniscule apartment has a miniscule fridge with a miniscule freezer in it... all it holds is one ice cube tray and a couple of chicken breasts.
As others have said, spaghetti is my "I'm dog-tired and I'm not cooking tonight" meal. When I want to dirty a bunch of pans and stand over the stove for 30 minutes, I make something a lot more interesting than spaghetti!!
I haven't seen Batali's sauce in my supermarket... I'm a little taken aback by the price tag, but I'd be willing to try it once, just to see if it really blows my old stand-by, Classico, out of the water.
Grilling: Mexican Roadside Chicken with Green Onions
I took a cookbook, in which the binding failed a month after purchase, to Kinko's. A few bucks later it has a new plastic binding and plastic cover. It was a paper back, i dont know if they would do a hard back.
Mario Batali's Jarred Pasta Sauces
I found them at Whole Foods in NY Columbus Circle. I tried the Alla Vodka and Arrabiata, both were wonderful. The Alla Vodka actually had real Parmigiano-Reggiano cheese in it. The Arrabiata was truly hot but I loved it. I tossed it will Parm Regg cheese and it was yummy.
Grilling: Mexican Roadside Chicken with Green Onions
Chicken looks great, guess I'll have to buy a copy of his book.
Rest assured your book IS NOT DEAD it has moved on to another phase of it's existence! It's now a loose leaf, just make use of a 3-hole hole punch and put in a binder. It'a cheaper in the long run as it can transform many good cookbooks to binder form when they wear out too, since the quality of binding has gotten so cheap to keep costs down. Can you imagine how much it would cost to make a book with a good, durable binding and the finished book would be extremely expensive.
Mario Batali's Jarred Pasta Sauces
So, I have now officially had all four sauces. The Marinara and the Vodka are tied as favorites, but I'll tell you this: the Arrabiata packs serious heat. I stirred into some penne with an unorthodox scoop of ricotta, and even with the cheese, it was fiery!
Mario Batali's Jarred Pasta Sauces
@Walter F: What I've been doing is cooking the pasta to al dente, putting the sauce into the pot on fairly high heat, and then tossing the pasta in and cooking it until the pasta has sucked up the moisture. It's been working brilliantly. Maybe try that next time?
Mario Batali's Jarred Pasta Sauces
The sauce was light and tasted good, I loved that it wasn't overwhelmed with basil, I enjoyed it because it was different from most bottled sauces, and the price was good. Thank god it didn't have sugar in it. The only negative thing was, it was a little watery., Wally Fredrickson
Grilling: Mexican Roadside Chicken with Green Onions
Wow, I cooked great ribeyes for my husband and his parents who flew in for the first time today. This looks better and I can practically taste it. That goes on the menu this week! Thanks so much for sharing it. dee@cookingwithdee.net
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Sunday Brunch: The Best Silver Dollar Pancakes Ever
Posted by Ed Levine, March 8, 2009 at 8:00 AM
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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.