Perfect Porterhouse Steak. Simply Awesome.
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.
Better-than-Steak House Char-Grilled Rib Eye Steaks.
Even thought it’s April, for some reason Mother Nature decided to grace us with 30 degree weather and a bit of sleet and snow, but that’s not going to stop us from grilling, is it?
Well, perhaps but the nice weather is on it’s way and sooner than later we’ll be drinking beer in the backyard, floating in the pool and chillin as we’re grillin.
Roasted Halibut with Lemons, Olives and Herbs.
Seafood is something that people are still intimidated by.
“The house will smell if I cook it.”
“It’s too delicate of a fish. I’ll overcook it and make it dry.”
“Fish is too expensive to experiment with. I’ll leave it up to the pros.”
STOP!!!! IT!!!!! NOW!!!!
Anything at first can be intimidating but that’s because it’s new to you. So what?
You research it and give it a try.
I promise….it won’t hurt.
Old Fashioned Onion Rings with a Make-Over.
Welcome to your latest addiction.
Onion rings for dinner?
So what?
Sometimes you just want to eat what you want to eat and if that means breaking the rules of what we are told is right and wrong..then arrest me Officer Foodie.
( but let me bring my onion rings with me)
Your Table is Ready. The Food You Love is Born.
Welcome to first “real” post of The Food You Love.
I am very excited to be blogging in such a pure style of culinary journalism that will showcase my passion, desire and love affair with all things gastronomically fun and delicious.
I hope that you enjoy my pictures, recipes and join in the dinner party.
Let me start by giving you a little bit of a background of me and what I’m about.
I’m a writer, a blogger, a cook, a visionary, a lover of fried food and cheese.
I’m a husband, a father, a mass coffee consumer and owner of over 2,000 cookbooks.
I love to eat breakfast for dinner.
I take more time picking out the perfect tomato than the average person takes to purchase a car.
I went to, what has been said to be, the world’s 3rd best restaurant, The Carnivore, in Kenya..and forgot my camera.
My biggest secret is that I love Velveeta and I once ate 29 oysters in one sitting.
Now that you have some insight into what you are getting into, I hope you have a blast and check us
out on Facebook at www.facebook.com/TheFoodULove and on Twitter at @FoodULuv
Beautiful Steak in Demi-Glace
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- 1 lb large shrimp-shelled, de-veined and butterflied
- 1.5 cups vegetable oil
- 1 cup white all purpose flour
- 1 teaspoon onion powder
- 1/4 tsp garlic powder
- 1/4 tsp Old Bay seasonings
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 2 eggs-beaten
- 1 cup Franks Hot Sauce
- 1 clove garlic very thinly sliced
- 1 stick unsalted butter
- 1 cup mayo (only Hellmann’s…trust me)
- 2 cups sour cream
- 1/2 tsp white vinegar
- 1/2 tsp lemon juice
- 1/2 lb bleu cheese (crumbled)
- Run the shrimp under cold water then pat them dry with paper towels and set aside.
- In a bowl beat 2 eggs and in a large plate pour out flour and mix in the onion powder, cayenne pepper, salt and pepper.
- Dip shrimp into egg mixture, let excess egg drip off, and then into flour and put on a seperate plate as the oil heats.
- Heat oil in pan to about 350 degrees. Hot enough that when you drop a little water in it it crackles. Arrange shrimp in pan and cook for about 1 min on each side. When shrimp are golden brown take out and dry on a paper towel lined plate.
- In a skillet melt butter and pour in Hot Sauce, 1 tsp white vinegar, garlic and butter. Let these awesome ingredients flow together, and toss in the shrimp. Take off heat and make sure they are full of this delicious Hot Sauce.
- In a large bowl combine mayo, sour cream, lemon juice, vinegar, onion powder, 1/4 tsp of salt, 1/2 tsp black pepper. Blend smooth. Then fold in the bleu crumbled bleu cheese. Cover and set asside in fridge for 30-45 min.
- Serve over a bed of nice organic greens and side of carrots and celery. Top with a generous portion of bleu cheese dressing and garnish with a few hot cherry pepper slices and drizzle remaining sauce over greens.
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In venenatis sed lorem egestas hendrerit. Pellentesque molestie ipsum cursus, ultrices velit id, ullamcorper nisl. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Nunc non justo consectetur, varius ante semper, rhoncus tortor. Pellentesque nunc eros, consequat auctor ornare placerat, fringilla sit amet sem. Nunc sit amet facilisis tellus, et pharetra leo. Donec blandit consequat gravida. Vestibulum magna metus, aliquam a ullamcorper a, mattis bibendum nisl. Vestibulum ipsum sapien, finibus at massa euismod, viverra interdum ex.
Scrumptious Fig and Mushroom Delight
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Nam pharetra semper sagittis. Etiam nec massa blandit mauris faucibus fermentum. Sed ac ante in velit euismod lacinia in at justo. Integer tempor purus lectus, sit amet lobortis nisl cursus quis. Phasellus massa mauris, convallis eget volutpat eu, dapibus vel est. Pellentesque condimentum porttitor mauris, in pharetra ligula. Interdum et malesuada fames ac ante ipsum primis in faucibus.
Quisque ac tristique felis. Duis vel volutpat turpis. Nunc luctus ante ut erat ullamcorper cursus. Aliquam ut eros gravida ex aliquet blandit vitae at leo. Donec condimentum lorem ut est sollicitudin, sed lobortis lacus faucibus. Sed elementum enim in ante tincidunt, vitae vestibulum nulla vestibulum. Aenean eget elit sapien. Vestibulum magna justo, egestas pretium dictum sit amet, tincidunt eget felis. Quisque tempus eu elit a accumsan. Morbi sagittis lorem eu nibh porttitor dignissim. Sed porttitor libero vel leo porta cursus. Phasellus commodo commodo fringilla. Pellentesque porta tortor metus, a molestie leo laoreet vel. Donec convallis consectetur tellus sed tincidunt. Nullam lobortis sem quis justo faucibus interdum.
In venenatis sed lorem egestas hendrerit. Pellentesque molestie ipsum cursus, ultrices velit id, ullamcorper nisl. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Nunc non justo consectetur, varius ante semper, rhoncus tortor. Pellentesque nunc eros, consequat auctor ornare placerat, fringilla sit amet sem. Nunc sit amet facilisis tellus, et pharetra leo. Donec blandit consequat gravida. Vestibulum magna metus, aliquam a ullamcorper a, mattis bibendum nisl. Vestibulum ipsum sapien, finibus at massa euismod, viverra interdum ex.
