Any great Indian restaurants in the Hartford CT area worth a recommendation? I'm a recent transplant here jonesing for a great Indian place!
I've been contemplating the purchase of a weber smokey mountain, or a bradley smoker for quite some time now. My gut is telling me to move more towards the bradley based on some reviews and what I want to smoke (aside from meats, I'd like the flexibility to cold smoke salmon and cheese) which makes me lean towards the bradley. Anyone out there own one or the other? if so, what are your thoughts? my main concern with the bradley is the actual life of the unit. read some reviews stating that they had trouble lasting more than 18 months. what say you, serious eats community?!
Taking my brother to Boston for his bachelors weekend. Would love some great recommendations on some not to miss eats. Not talking fancy, but just plain great places. Sandwiches, italian, burgers, asian, etc. I'm willing to eat our way through the city for 3 days.
There are so many books out there. This is something that I want to start doing at home. Specifically fish and ham. Does anyone have a recommendation on a great book for a novice? Would need step by step directions, etc.
Going to a lobster boil on Sunday....need to bring a salad. Have at it.....
June is my month to host Supper Club. It's finally warm in Connecticut, so I want to do something that we can prepare outdoors. I've got a very discerning palates I will be cooking for. I also have a member who does not eat pork (so that rules out smoking a pork shoulder, or fun things like that).
Any good grill ideas out there for a supper club?
I am making a juniper berry Demi glacé for supper club tonight to go with venison. I soaked the berries in brandy over night and burned the alcohol off in the sauce. Second third ingredients were honey and the veal demiglace. As I taste the sauce has a bitter aftertaste. I need to try and save this. Any suggestions on counteracting this bitter taste?? Help!!!
Semi new to Hartford, CT. Looking for a real butcher somewhere in the area. I live in West Hartford, but am willing to drive.
Any suggestions from local nutmeggers?
I've started a supper club with some friends, and my turn is up in two weeks. I already know what I want to serve. Venison tenderlion, with roasted sweet potatoes with juniper berry demi-glace. The recipe came from a cookbook I love from a restaurant, Gallatiores in New Orleans.
Here's my question - make the demi-glace, or purchase? The recipe seems simple enough, but takes things that might be hard to find in my area (I live in CT now). 10 lbs Veal marrow bones, etc. I found that Williams-Sonoma makes a nice veal demi-glace, but wanted someone to chime in and give me a littel direction.
I recently posted that I was trying to get this recipe from my aunt, for a party I am throwing. Some of you expressed interest in it, so here it is. If you've ever been in New Orleans and had stuffed artichoke, this is for you!
4 cans artichoke hearts (in water)
4 cloves minced garlic
2 cups bread crumbs (combo reg/italian) - or make your own
Grated romano cheese
1 cup chopped fresh parsely
2 lemons, juiced, plus
1 cup olive oil
Drain the artichokes, and cut each in half or quarter. Combne all ingredients in large mixing bowl and empty into casserole dish. Bake uncovered for 15-20 minutes uncovered.
It's simple, but it's very good.
My wife and I throw a holiday party every year. We usually have between 50-60 guests coming and going throughout the night. I make a main dish every year and it's always a hit. Most years I'll do a brisket or a pork loin that I serve with french rolls and mustard, etc. This year I want to do a little something different.
I am from New Orleans, but live in CT now, and would like to do something a little more representative of my hometown this year, in more of a casserole type dish. Something that I can leave under a hot plate, and will not scare guests (ie: not everyone eats oysters, etc). My aunt used to make this outrageous artichoke casserole, with the base of it being the stuffing for the artichokes.
Any thoughts or ideas are greatly appreciated!
A few weeks ago, I posted that I had purchased the smokenator 1000 online to fit inside my Weber kettle grill. It works great, and allows for cooking at 230-240 for 6 hours without adding fuel.
However, Sat I attempted to smoke a pork butt and make pulled pork Carolina style. It was great don't get me wrong, but the consistency was not that of your typical NC pulled pork. Actually, it wasnt pulled pork at all. I had to cut and chop it up.
What am I doing wrong here? I would have though a peice of meat with that amount of connective tissue, being cooked at 240-275 for 6 hours would have easily fallen apart. It the dome too dry? Smoked too long? Internal temp after 6 hours was 162, and would have liked a little higher for pulled pork.
Next time should I smoke for a few hours and finish in the oven?
Anyone have any tips?
Anybody used one of these? Picked it up on Amazon based on great user feedback. It's made to fit inside your weber 22 1/2 grill. Going to break it out tomorrow and throw a pork butt on. I have read it's a little tricky to operate, so any feedback anyone has is much appreciated!
I have been invited to dinner Sunday afternoon and have been asked to bring an appetizer and a side dish. The main course is lamb. I think there is already a vegetable and a potato dish being provided. Any thoughts of sides specifically that would pair excellent with lamb?
Going to make empanadas Friday night. Lots and lots of variations out there. I am going to make beef. Anyone have any recipes or websites they love for me to look over? Planning on making enough so I can snack on them all weekend!
For Valentines Day, I am going to make a recipe that calls for clarified butter. It's a process that I'll need to tackle ahead of time, but my question to throw out is, outside of raising the smoke point of the butter, does it actually change the flavor of the dish? Is it an uneccessary step?
I have a turkey that I have defrosted in the fridge and am trying to decide what to do with it. I don't want to roast it in the oven, and was thinking the grill. Christmas eve I did a Boston Butt on indirect heat in a Weber charcoal grill, and was thinking I would try that. I am well aware these pieces of meat are worlds different which is why I'm throwing it out there...is it a good idea, or too risky?
I have marinated about 5 chicken breasts over the last 24 hours and now that it's time to eat them, I just don't feel like throwing it on the grill. I used stubbs (the best store bought, if you need a quick fix in my opinion), an entire lime, a beer, and kosher salt.
Anyone have some suggestions or ideas on something to do instead of grilling with those flavor combos?
Moving to Hartford, CT area in the next month. Would love some recommendations for good eats that I can dive into when I get there!
Today is my anniversary, and I am cooking dinner for my wife and I, as I do every year.
I am thinking a penne with vodka sauce, etc, something simple ,yet elegant.
Any good ideas for menu items before I finalize my grocery list?
Keep in mind, I can't be stuck in the kitchen all night, it is my anniversary.
I used my cast iron skillet last night and decided to make some corn bread today. Anyone have a go to corn bread recipe that's a home run in your cast iron skillet?
Bought a whole duck on Sunday and had it quartered at the butchers....now what?
This will be my first attempt for duck at home, so I need to find a simple and delicious recipe that's a slam dunk! Keep in mind, I've had it quartered already, so no whole recipes!
Anyone making anything special tomorrow/tonight for Fat Tuesday? I am soaking my red beans tonight. I know I know, Mondays the day for red beans, but I REALLY wanted them tomorrow!
What do you have planned?
I have a large flank steak defrosted in the fridge right now. I want to se it for dinner tonight, but before I marinate it and make fajitas (my go to recipe), thought I would throw it out there for any creative ideas, because I always get so many good ones from you guys. Thanks!
Anyone have a good method for getting the scorched marks off your pans? I got some nice Calphalon cookware when I got married, and my 12 inch skillet now needs some TLC to remove some scorch marks on the inside!
Bourbon adds subtle toasty-sweet notes to a simple drink made with pink grapefruit juice. Shake this one up, and pat yourself on the back for taking a fresh-squeezed dose of Vitamin C.
I believe my wife has only married me for one reason: I'm willing to put up with her obsession with cheese sauce. The ooey, gooey, velvety smooth, shiny, silky, hot, tangy, and salty goo that chain restaurants and movie theaters ooze over their fries, hot dogs, and nachos.
This recipe is about as close as you can get to wood-burning oven-style Neapolitan pizza without having to void the warranty of your oven. The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is...
If you've never had tostadas, then you're in for a treat. That is, if you like things that are crunchy, salty, and topped with eggs and avocados.
As the summer approaches, we're taking a trip around some of New York's most heavily visited destinations. Up next? The Museum of Natural History. If you're headed up for a planetarium show or a little dinosaur lookin', make sure you know where to eat after all that museum walking wears you out. (If you're touring the Upper West Side or wandering the western part of Central Park, this is a great resource for you, too.)
Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove...
Aromatic pho, made in the slow cooker, is both comforting and customizable.
There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home.