When I hear the words, “Classic, old school party foods”, a few thoughts come to mind.
I usually conjure up images of….
* Flakey, golden brown dough strips blanketing a salty mini-frankfurter dipped in spicy brown mustard..
* Crusty, mini quiche packed with flavors of fluffy eggs, sharp cheese and smokey bacon…
* Wonderful, freshly picked clams on the half shell, broiled with seasoned breadcrumbs and fresh herbs…
and of course, Classic Shrimp Cocktail.
It’s Timeless…Classic… Classy…and Simple, but is always predictable.
So how do I transform my mundane and predictable shrimp cocktail to get In the Zone?
One of the many simple pleasures coming out of this Irish guy’s kitchen…but in my kitchen we call it…
Bru’sketta, just like Giada.
Ok, I never talk like that, but it sounds more fancy than saying tomatoes and bread, right?
I’m going to have to get a more powerful computer and hire one of those Geek Squad guys to maintain this website for a little bit because once you guys try this…..if you can take your hand off the crackers, the emails are going to blow up my servers.
If you are like the many that feel that food is Love, then my homemade boursin-like herbed cheese spread is similar to your biggest crush.
The best relationship that you ever had.
Your first kiss.
That episode of the Brady Bunch when Bobby Brady kissed that girl from Little House and saw fire works.
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’m 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.
It’s January on Long Island and it is oh so cold, but that isn’t keeping me away from the outdoor grill, aka, The Beast.
In keeping to my January foodie theme, “The Month of Meat”, I am officially a Porterhouse perfectionist.
The recipe at the bottom of this blog will give you simple step by step instructions for grilling the most amazing Porterhouse steak that has ever been placed before you.
Usually this time of year I am busy with my slow cooker making soups and sauces and other slow food creations but that’s not the case this year, so far.
Happy New Year’s Day 2017!
January 1st always brings excitement, exhilaration and anticipation of great things to come for the new year.
A fresh start….A new way of thinking…Time to do things right. This is a time of celebration.
Use the good china, use the best ingredients and open up that expensive bottle of wine you have been saving for that special occasion… because that special occasion is the now.
Winter is finally here, however, the thermometer doesn’t really convince me, as it claims to be 54 degrees in NY but it’s the end of December. So, I have to believe the calendar.
All I really know is that it is prime baking season, so I’m joining the cool kids and turning up the freak switch to high.
Ok, I’m not that outrageous and there is no freak switch…just my oven that ..um..I’m turning up to high.
Enough with my failed attempts of culinary comedy and trying to fit into the Millennials.
On with the show.
Day 12:Day 11: Peace, Love and Happiness. A New York Foodie’s Christmas Wish List. (AKA, The 12 Days Leading up to a Foodie’s Christmas)
Happy Saturday December 24th everyone!
It’s Christmas eve and life is crazy.
Life is excellent but crazy.
My Christmas wish for you is peace in your heart….
Warmth in your soul…
the ability to forgive…
and the time to sit back, have a beer and take in the wonder that is Christmas.
Have an amazing day.
Spread the Love!
Like me at…..
Twitter: FoodULuv and NYFoodCritic
and on Instagram #thefooduluv
Day 11: Food and the City. A New York Foodie’s Christmas Wish List. (AKA, The 12 Days Leading up to a Foodie’s Christmas)
Happy Friday December 23nd everyone!
This is one book you need to have. Trust me and read on.
“A behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives.”
It’s getting closer and my wish list is coming close to an end but not before I tell you about a really great little book about NYC’s food culture read in a way that you never saw before.
Want to see the details on great book, click here..Food and the City: New York’s Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It.
Day 10: North Fork Potato Chips. A New York Foodie’s Christmas Wish List. (AKA, The 12 Days Leading up to a Foodie’s Christmas)
Happy Thursday December 22nd everyone!
Today’s gift choice are chips.
Not just any chips but North Fork Potato Chips. The Best!
Long Island has a long history of growing potatoes dating back to around 1820.
In the 1940’s, over 70,000 acres of land on the island were filled with potatoes grown by about 1,000 farmers.
Today Long Island boasts about 2,500 acres that these beauties grow in.