![]() ![]() Process until smooth add salt and pepper. ![]() Chop the cheese and put in a food processor with the pimientos, brine, mayonnaise, and garlic. Reddened Rib Eye with Pimiento Cheese (adapted from Radically Simple)ģ ounces pimientos from a jar, with 3 tablespoons brineĤ thick rib eye steaks, about 12 ounces each Craft Beer Bar and Restaurant and co-founder of The Good Beer Seal awards. Drink wine! Or drink beer! Lots of great suggestions on the show from beer maven, Jimmy Carbone, owner of Jimmy's No. The underlying sweetness comes from garlic that gets boiled with the cauliflower. What looks like the most luxurious offering of buttery, smooth mashed potatoes is instead a puree of cauliflower bound with a bit of potato and sweet butter. Serve with a bowl of my amazing cauliflower-potato puree (recipe below). Topping with homemade pimiento cheese makes this a sundae for a cowboy. They make a ruddy crust for the steak that lights up your taste buds - with sweet, sour, salty, smokey notes. The magical rub - made from sweet paprika, smoked paprika, and sumac may require a trip to an upscale food store or spice market, but these are three ingredients I now always have in my pantry. And there were lots of requests for my Reddened Rib Eye with Pimiento Cheese - the perfect steak for Father's Day. We also listened to the "hot chill" music of singer/songwriter Audrey Appleby, whose two songs, "The Garden" and "Ladies Cheap Cocktails", had everyone in the studio smiling and begging for more! Check it out at Audrey's new album soon to be released is called Ladies Cheap Cocktails. While I was "guest host" on Martha Stewart's "Cooking Today" Sirius XM radio show this week, we covered lots of topics including craft beer, olive oil from Chile, Julia Child's new biography, Dearie, written by celebrity author Bob Spitz, " genius recipes" with Kristen Miglore from food52, and radically simple cooking with New York Times "City Cook" columnist, David Tanis. Very good strawberries, lightly sugared and showered with slivered fresh mint from my window box. ![]() A great pairing! Thanks, Jimmy Carbone! (As tasted on Cooking Today radio show).Ĭold slow-cooked country spare ribs with roasted beets and white bean salad at home, washed down with Vinas de Balbo ( bonarda-malbec blend) from Argentina. Keste has gluten-free pizzas (senza glutine), white pizzas, red pizzas, "night and day" calzone, and stuffed pizzas, too - da morire (to die for.)įresh herring from Holland with Cantillon lambic beer. ![]() Imagine sinking your teeth into these: Ricotta e Noci, made with "cream of walnut", fresh ricotta, homemade mozzarella, pecorino romano and basil, or Salsiccia e Friarielli - made with rapini, Italian sausage, imported smoked mozzarella, and extra-virgin olive oil. The most creative and best pizzas ever at the newly-decorated Keste on Bleeker Street. Chicken bog, by the way, is a pilau of chicken, sausage, celery, and moist (but not soupy) rice and spices. We also enjoyed a last-minute carrot salad (julienned and lightly steamed) tossed with caramelized onions, balsamic vinegar, and slivered basil. She's from South Carolina and told us about "chicken bog" (a native dish) and flounder gigging (a local past-time.) It may be time to learn more about the "low country lifestyle!" Katie's a vegetarian, though, and I made her "rutabaga steaks" while we ate my husband's ever-so-slow-cooked country ribs (smoked over charcoal and cedar). Had a lovely young neighbor over for dinner. The menu rocked with crispy pig trotters, "testa" (headcheese), ravioli d'agnello (lamb neck, tongue, sweetbreads, and pecorino) in a lamb sugo, 40-day dry-aged ribeye of beef, with greenmarket tomatoes, arugula and balsamico, and for dessert, something intelligently conceived and very delicious - a triptych of chocolate torta with guanciale and sea salt, biscotti al lardo, and crostata ai frutti di bosco made with dry-aged beef fat! Fabulous! Much praise all around - to DeBragga, Niman Ranch, the farmers, the chefs, and the beneficent earth. They have changed the standards of sustainable practice and have influenced a new generation of farming systems. The lunch celebrated the efforts of Niman Ranch family of farmers whose community of more than 725 farmers raises their cattle, hogs, and lambs with utmost care. A sensational lunch at Lincoln (at Lincoln Center) prepared by chef Jonathan Benno (formerly at Per Se), sponsored by DeBragga, affectionately known as New York's Butcher. ![]()
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