even though she was italian-born and bred and found american food (or any non-italian food, really) to be an insult against food, she knew that i loved roast beef, spaetzle and gravy, and would always make it for my birthday.
steak + sweet onions = heavenly. i usually just do plain ol' caramelized onions, but i could really get into this red onion marmelade.
bergamot? yum.
though i freely admit that as a gelato-worshipping italian, the pre-scooped little balls wig me out.
my lunch looks nothing like this, AND i had to make it myself. crapola.
we don't grill with anything but lump hardwood, it just can't be beat.
skirt steak fajitas as the best. for those lazy days, the 3-chili marinated skirt steak from fresh direct makes most excellent fajitas.
butter log. those words are music to me ears.
i'm a huge compound butter fan (gorgonzola butter is my favorite, on a nice medium-rare, charred rib-eye...drool) and this one's definitely going on the list.
primeval delight
on a blazing wood fire;
cheese elevates bread.
but i can never get there in time to get any ramps! goddammit.
i really like "the galloping tenderloin."
or how about:
Beef is the New Black
The Butcher Diaries
I Brake for Beef
You Can't Beat This Meat
when i first looked at the pic i thought it was vile, but the more i thought about it, the more i want to get drunk right now and then eat that pizza.
@Cathy - here's an interesting review of the Old and New Kingsford:
Old Kingsford vs. New Kingsford
Personally, I've been using Royal Oak Briquettes - also sold at Ace Hardware as their house brand "Ace Briquettes".
@Joshua - Looking forward to seeing more of your posts! Skirt steak, yum. We like it with Chimmichurri sauce.
I would have to go with the vanille poivre rose! Sounds delicieux.
My Korean wedding banquet. OK, she had help, but I know her food and her organizational skills and so I can confidently say, she prepared this meal. And it was amazing and I will always remember it.
Mom rarely puts her heart into cooking. About twenty years ago, though, she prepared meat fondue -- that was great fun! And most memorable. Loved cooking my beef and chicken in the hot oil at the table. She also allowed all of us to make our own assortment of dipping sauces. My brother mixed grape jelly with godknowswhat. We all laughed. It's a shame we never had it again.
Her cooking and baking was so phenomenal, it's impossible to choose. She was always trying new recipes, especially from Julia and Jacques. I loved her pies and gratins.
My mother makes homemade ravioli and Italian spaghetti suace and meatballs to die for. She's Sicilian
Stuffed artichokes smothered in tomato sauce.. YUM.
Ramp compound butter, yet another great way of preserving ramps, thanks.
In NYC, right now, ramps are in the greenmarkets for the short early spring season when they pop up. They are a wild onion/leek, and the taste profile is somewhere in between leek, onion and garlic.
It is wonder in your mouth.
Of course people get tired of hearing about ramps this time of year, they are so abundant, like any time of abundance. Who isn't hearing about the election right now too?
But this butter is a great way of bringing them back when you miss them (like when someone you hate is elected, makes you yearn for election time). Thanks a million Raphael.
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Website: http://www.thursdaynightsmackdown.com
Location: jersey city, nj
About: A 30-year-old non-profit director with a KitchenAid standing mixer, a spatual and a dream.
Favorite foods: Caramelized onions, shwarma & baba ganouj sandwiches, a perfect piece of pizza, a perfect scoop of gelato, homemade mac and cheese and tostadas carnitas from the downtown taqueria.
Last bite on earth: a slab of foccacia fresh from my nonna's wood-burning backyard forno.