I originally posted a version of this recipe a few years ago and received rave reviews about it, so I wanted to post it again.
I was not the perfectionist with the pictures and stories as I am now, but the recipe is really worth sharing.
I hope you enjoy.
Did someone say Football?
That’s right kid’s. The Super Bowl is right around the corner and to me that means food.
“Don’t you mean football?”….
Nope…I’m not a huge football fan ..but I do love food….so on with the show.
Ok, I give in.
The Summer is totally over….it’s time to to man up!
It’s time to put away the tiki torches…
And it’s time to take out the Crock Pot baby…’cause we be sloooooowwwww cookin’!
( ok, that sounded cooler in my head than when I read it)
A home filled with amazing aromas, family, friends and food.
A holiday to be thankful for so many things, to give thanks to others and to relax…but not for the cook, unless you play your cards right.
As a foodie, I do love Thanksgiving, but not for the main course. The big bird.
God knows that I can get creative in planning, prepping and preparing the perfect poultry, (say that three times fast), but for me my true passion is in the appetizers and sides.
The turkey is and will always be the center of attention and it will always be the big boss and the star of the show, but do not forget that there are many players that need to come together to make a perfect performance.
Enter the perfect muffin.
Halloween is one of my favorite holidays.
The temperature starts to drop, the leaves turn beautiful colors and the neighborhood kid’s are running around with candy bags so heavy that they can barely lift them. And then there are the parties.
It’s hard to eat healthy when you are surrounded by so many delicious foods and treats but if you don’t want to scream like a kid running into a witch when you step on that scale ,well, you find a way to incorporate some healthy options into your party hopping.
I love fried seafood.
Fried clams, oysters, even fried lobster…but my all time favorite is fried shrimp.
For shrimp, I like coconut shrimp, shrimp parmigiana, buffalo shrimp, but my favorite go to recipe when I am in the mood to fry…a nice crispy shrimp that will be so addicting, you can stop eating them.
Did you ever open a bag of chips or cookies in the car after the supermarket run and say to yourself,
“I’m just going to have one…perhaps two..tops, but that is it.”
By the time you pull into the driveway your shirt is full of crumbs and there’s an empty bag or container on the passenger seat.
Yup, we’ve all been there…only the strong ones will admit it.
That, in the nutshell, or shall I say, In the shrimp shell…is exactly how this shrimp will be to you.
Well, It’s the 1st week of October and I am told that the first day of Autumn was almost 2 weeks ago.
I didn’t buy it then and I don’t buy it now. It’s 80 degrees currently!
How could that happen?
It seems as if it was just a few days ago that I was starting to turn the air conditioners on, lather up my little boy with so much sunscreen he looked like a ghost and laughing with friends while having beers in the backyard until well past 9pm.
It’s not 90 degrees any more and it’s dark around 6, but I haven’t seen any other indicators that cold weather is on it’s way.
As I was cleaning some leafs off of my bbq last night I really took a step back to look around and think about what a great year I’ve had so far.
In addition to the great times with family and friends, the fresh caught seafood, weekly trips to the farmer’s markets and visits to the wineries really made it memorable so far.
I was going to go to my favorite farm stand on Saturday morning, but I’m just not in the mood to get stuck in “Apple Traffic.”
You know what I mean… the traffic that just covers the local roadways with weekenders going out to pick apples and sample homemade donuts and cider.
Well, I have to make this a short post as I need to get some pictures on Instagram, send out some tweets and go into the attic and pull out my crockpot, a few sweaters then settle down and blog about a couple seasonal Oktoberfest beers that I love.
Summer may be “officially” over but that doesn’t mean that you can’t enjoy the outdoors, supporting local farms and farm stands, wineries, breweries and start cooking with some awesome root veggies.
Hey, I love the Fall. Bring on apples, root veggies and slow cooked dinners!
Spread the Love!
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This year, Heaven on earth could be found by way of Little Italy, NYC from September 13th to the 23rd on Mulberry Street, between Canal and Houston Streets.
The 11 day festival includes live music, entertainment, carnival attractions, vendors, the procession with the statue of San Gennaro and so many delicious treats that you will need to renew that gym membership very shortly.
Last week my wife tells me that her friend is out of town on vacation and she needs a big favor?
She has a large garden that needs to be watered and as a “Thank You”, we would be able to take as many cukes as we wanted.
So, I grabbed a basket, a colander and my favorite helper. My little guy.
It’s hard to believe that 17 years ago life changed…for everyone.
I’m not going to lie, it’s a hard day for me and for many.
Today I reflect, go to church, pray, spend time with the ones I love and let them know how much I really do appreciate, need and love them.
Sorry for the non-foodie chat… It’s just one of those days.
Usually through reflecting and memories I think about food and I’m sure today will be no different.
Check back tonight if you’re hungry for comfort food… Because again, it’s one of those days.
Enjoy your day and thank you very much for following me on my food journey.
I wish you peace.
Oh yeah…. the Summer of Seafood continues and the way it is going now, I hope it never ends.
One of the freshest, easiest and most rewarding seafood recipes that I have in my culinary treasure chest is for Baked Clams.
Baked Long Island Cherry Stone Clams, to be precise.
Simple, delicious and a big tradition on Long Island.
Long Island has been very popular in the clam business for generations and for good reason.
The Great South Bay of Long Island produces some of the finest clams as well as numerous bays and areas scattered throughout the North Fork of Long Island and I, have the pleasure of residing around them all.
What does this mean?
Never frozen, always fresh.
No chemicals, no preservatives.
Easy to come across and at a good price.