Delicious, Red, Ripe Strawberries.
The Summer season for strawberry picking, strawberry eating and strawberry worship has officially begun and you are right in time to share the love.
So, grab a wicker basket, a napkin and take a walk with me as we pick the ripest, juiciest and most delectable berries you will ever taste and learn a thing or two along our walk.
Oh, to be asparagus: One of the most vilified vegetables of the bunch. Next to broccoli and Brussel sprouts, asparagus continues to be one of the most misunderstood and underutilized greens in the garden……but not for long.
We’re taking it back to the top, gang.
Spring has sprung.
Birds are singing their anthems…
The flowers are sweet and fragrant…
The sun is shining bright early in the morning…
The landscapers are in the backyard at 7 am waving their leaf blowers around like light sabers..
And the pollen count is already high….
But, that also means that farm stand fruits and veggies are on the menu, fresh seafood is at the market and we’re cooking outside more often, so get ready for a marinade that will not only be synonymous with the nice weather but will also be known as your favorite go-to recipe.
Enter: The Only Marinade You Will Ever Need.
It really doesn’t get any easier than this.
Freshly squeezed lemon juice, a high quality olive oil, a fragrant selection of dry and fresh herbs make this marinade the flavor of warm weather.
The zesty lemon, rich oil and delicious herbs compliment almost anything that you marinate, baste and brush this on.
Check out the recipe below in the Recipe Card section!
Spread the Love!
and on Instagram #thefooduluv
- 1/4 cup fresh lemon juice
- 2 teaspoons dried oregano
- 1/4 cup coarsely chopped fresh parsley
- 1 tablespoon fresh chopped dill
- 2 tablespoons minced fresh garlic-about 2-3 large cloves
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 1/4 tsp red pepper flakes
- 1 teaspoon lemon zest, from one lemon
- 1/2 cup of extra virgin olive oil
- Whisk together lemon juice, oregano, parsley, dill, garlic, tablespoon salt, pepper, red pepper flakes and lemon zest in a large bowl and add oil in a slow stream, whisking while you pour.
- Perfect for chicken, seafood, meat or your favorite fresh veggies.
I don’t think I know of a single living soul that doesn’t LOVE mozzarella.
Think about it…
Have you ever heard someone say..“Yeah, gimmie a slice and hold the cheese.” ????
NO! You haven’t! I can almost guarantee it.
In fact, I hit the streets to ask what the favorite topping was on pizza, from the every day person, and guess what the answer was?
I also asked people what were your favorite cheese’s and the 1st responses were always..yup, you guessed it.
And finally, I asked..”What is the best cheese to eat when you have tomatoes and basil or want to cut it into sticks and fry it?
The answer. You know it baby…Mozzarella again.
( Thanks Mom and Dad)
I loooovvveee fresh oysters.
The variety, the different flavors, the history.
The only thing I don’t love about them are shucking them.
Oysters are like women.
(Angry women unfriending my Facebook page in 3..2..1)
They are sensual,beautiful, and totally worth the effort.
They are unique, stand out in a crowd and are desired by many.
They also may be difficult and unforgiving at times.
And yup, You may walk away with a few scars at the end of the day..but still it’s worth it.
Shucking an oyster is something that must practiced with care. It’s takes time to be a pro, so don’t rush it….or that beautiful, significant other will be rushing you to the ER, because you rushed that shucking knife into the palm of your hand. Or will she….
Now shuck on!
- 1 (36 ounce) bottle ketchup. The good stuff.
- 3 tablespoons Peter Luger steak sauce ( or other high quality sauce)
- 4 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 3 tablespoons freshly squeezed organic lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper ( freshly cracked)
- In a large bowl, mix all ingredients, cover and refrigerate for, ideally, an hour before serving so that all of the flavors and mix perfectly together.
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.