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DINNER CONVERSATION


Grubman123's picture
08/05/2011 / (0) Comments / In Latest News / by

Tried spaghetti puttanesca yesterday. I really love capers and olives so I was excited to whip up this Italian classic. Everything was going fine until I broke up the canned tomatoes too fine. I don't know what I was thinking, but what resulted from my incessant mashing was a terrible tomato-like liquid. The whole sauce was ruined! I will certainly need to redeem myself next week.

Grubman123's picture
08/05/2011 / (0) Comments / In Latest News / by

Tried spaghetti puttanesca yesterday. I really love capers and olives so I was excited to whip up this Italian classic. Everything was going fine until I broke up the canned tomatoes too fine. I don't know what I was thinking, but what resulted from my incessant mashing was a terrible tomato-like liquid. The whole sauce was ruined! I will certainly need to redeem myself next week.

Jack - NYC's picture
Pollock
08/05/2011 / (0) Comments / In Latest News / by Jack Pollock

Grilled a delicious chicken under a brick last weekend. There were two keys to my success. First, I had to remove the backbone which was a little tricky. Those who have even so much as entertained the idea of vegetarianism should not attempt. It takes a bold knife but once you de-bone the bird, it's really easy to lay it flat on the grill (brick optional). The other important piece, which is always important while grilling is controlling the flame. I was able to char both sides nicely...

Jack - NYC's picture
Pollock
08/05/2011 / (1) Comments / In Latest News / by Jack Pollock

Just made a delicious chicken cacciatore with fresh basil, oregano and parsley. Really fragrant dish that came out just right. I was able to simmer the sauce just long enough to allow for the right consistency- not too much liquid in the pan but not too heavy either- and make for a really tender chicken! This is probably a better dish for the winter, but I wanted to give it a shot anyway.

mtardif's picture
07/29/2011 / (0) Comments / In Latest News / by

Nothing beats a nice fillet with some course salt grilled to perfection. I also had a couple of large mushrooms that I drizzled with oil with a little seasoning. Paired with a glass of wine I went to bed very happy.

Grubman123's picture
06/23/2011 / (0) Comments / In Latest News / by

What's everyone doing for the 4th? Grilling is a must so I'm thinking shrimp kebabs but could do italian sausage and burgers as well.

burgermania's picture
06/06/2011 / (0) Comments / In Latest News / by

I've cooked the Steak Au Poivre 3 times and each time has been excellent. The hardest part was finding shallots in the grocery store. (try near onions, garlic, ginger) I've recommended the recipe to a few friends. Twice I used boneless ribeyes, once fillet. My preference is the ribeye with fire. My girlfriend had the opportunity to try the Chicken Piccata and reported it was
excellent, despite the unavailability of capers.

mtardif's picture
05/03/2011 / (0) Comments / In Latest News / by

I'm making the Steak Au Poivre dinner for my girlfriend's birthday and I want it to be special. Anyone have any ideas to help me round out the occasion?

Jack - NYC's picture
Pollock
05/02/2011 / (1) Comments / In Latest News / by Jack Pollock

Hey Guys, I'm making orecchiette with broccoli rabe but I couldn't find any in the grocery store. Anyone have any suggestions for alternatives?