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 New Yorkers favorite pizza toppings are and guess what the answers were?
I also asked people what are their 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 for answering my questions, Mom and Dad)
Winter is finally here in New York.
I went outside this morning about 6 am and it was 11 degrees. When it’s 11 degrees it feels like 3 degrees, so I ran back into the house for the warmth of my coffee cup and laptop and to think about hot food and delicious treats.
Right now 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 in with the Millennials.
On with the show.
Day 2: A New York Foodie’s Christmas Wish List. (AKA, The 12 Days Leading up to a Foodie’s Christmas)
Happy Friday Dec 13th everyone!
I hope you are enjoying this crazy holiday season and are not making yourself crazy trying to get too much done in a short period of time.
Whether you’ve been to NYC or not, you know about the foods that NYC is synonymous for.
Pickles, Pretzels, Knish, Hot Dogs and the list goes on.
If you like food, and I assume you do, you NEED to get this book.
Arthur Schwartz is the foremost authority on NYC food.
When I hear the words NY Foodie I always think of Arthur, second.
I think of myself first, of course.
If you want to make someone happy this holiday season…give them this book.
If you want to make yourself REALLY happy this holiday season, but a copy for yourself.
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.
It’s very much a fishing town that people flock to because of it’s dock to table seafood, relaxed atmosphere, awesome waves and the tranquil vibe it leaves you with.
It’s gotten more developed, more trendy and more inhabited over the years, but to me it will always be a place where I learned to swim in the ocean, respect the waves, appreciate amazing sunsets, develop my love for seafood and a place where beautiful memories were made.
There are so many places on Long Island to get great seafood, but to me the best places are the closest to the water.
The dockside restaurants where industrial fishermen haul back monster tuna and tremendous shark to be sold at markets as well as off the map seafood shacks and small restaurants where amazing recipes are developed after the patrons have left, the last table is cleaned and they break out the beers.
“This is about chicken wings, right? Why all the talk about fish?”
We’ll, I’m glad you raised your hand and asked this question.
Over the last few years the foodie focus has not only been on seafood, but tavern and beach hut type eats such as innovative salads and finger foods like creative chicken wings.
Originally, it was down to earth fish like fried flounder, but then as tastes developed, family cooks became chefs, new inspirations were created, fancy foods were introduced and celebs bought restaurants… the times changed and so did the menu.
Restaurants that were known for having the reliable chopped steak and crab cake all of a sudden replaced these standards with sushi grade tuna, chilean sea bass with mango chutney, steak tartare and dishes revolving around molecular gastronomy, like edible sea foam.
What the hell is edible sea foam?
It’s just lecithin powder incorporated with other ingredients to look like a wave, rolled up on your plate and left it’s nasty, greenish residue.
Sexy, right? How about edible sand?
How about no!?!
The trend is going back to eating what you like, not what’s trendy and what the local celebs are chowing down on.
What a concept.
Fresh cut fries with sea salt and garlic butter is coming to mind, sweet and smoky short ribs and Smoked Cheddar and Pulled BBQ Chicken Mac & Cheese all lend their notes to how I created my wings.
These wings are simple, even though there are numerous ingredients, the process is easy and your taste buds will thank you.
Sure, if you look hard enough you can still find a free range, grass fed elk burger with a raw quail egg and shaved wheat berry truffle infused olive oil on it being eaten by someone who wants to be seen eating something like this, but for me, I’ll stick to eating what I want.
Check out the full recipe below and…
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and on Instagram @ thefooduluv
- 20 chicken wings
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 tablespoon light brown sugar
- 1 cup high end, store bought regular bbq sauce. Noting too fancy or anything with added heat.
- 1/2 cup maple syrup
- 4 tbsp ketchup
- 3 tbsp Frank's Red Hot Sauce
- 1 tsp garlic powder
- 3/4 cup honey
- 5 tbsp salted butter
- Preheat the oven to 375.
- Wash wings with cold water and dry well with paper towels.
- In a large zip lock bag, add the pepper, cayenne, paprika, garlic powder and brown sugar.
- Place wings, 5 at a time in the bag and coat well.
- Spray a cookie sheet with cooking spray or if you are using a great non-stick cookie sheet, lightly coat with a little canola oil.
- Place the wings in a single layer on the cookie sheet.
- Cook for 35-40 minutes, turning once.
- While wings are cooking, make the sauce by simmering the ingredients on very low.
- As the wings are just about finished done baking, brush the sauce all over them, and put them back in the oven for another 5 minutes.
- While the wings are cooking, simply make the sauce by simmering all of the sauce ingredients for 10 minutes, under very low heat.
- Go to Costco for napkins.
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.
Oh yeah, St. Patrick’s Day is March 17th, and that can only mean one thing.
Getting drunk at 9 am?? No…….well, maybe..but it’s a “day for wearing of the green” and other kick-ass Irish traditions, like making Irish soda bread, watching the parade on tv, listening to Irish music and ..ok, perhaps getting drunk early in the morning.
Many of you don’t know that St. Patrick was not even born in Ireland, in fact..it is said that he may have been,,,ugh..don’t shoot the messenger, Italian. Yup.
Waiter…extra whiskey in my coffee please.
So before you start drinking green beer and dancing with strangers make sure that you gather up all of your ingredients and ready to have the most delicious corned beef and cabbage that you have ever had.
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?
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.