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.
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.
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.
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?
Grilled chicken is a family favorite, oh so easy and so many ways to prepare it.
Technically, it’s the still the Summer. It’s hot and nobody wants to be in the kitchen, especially when the weather is perfect, the birds are chirping and the sun is setting so perfectly in the sky.
Ok, it’s not always such a bucolic setting in August and early September here in New York, in fact the mosquitoes are out like frantic shoppers on Black Friday and the heat and humidity can be downright oppressive, but with this winning recipe, you’ll be cool as a cucumber enjoying the good life whether you are dining in or outdoors.
There are so many ways you can add flavor to chicken to look like a rock star to your friends and family, but one of the easiest and most rewarding ways is by marrying these simple and delicious ingredients that I use to make my Grilled Lemon and Herb Chicken.
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.
Welcome to your latest addiction.
Onion rings for dinner?
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)
They are one of the simplest pleasures in the garden. Tomatoes. There are thousands of varieties of tomatoes and it seems as if we are eating them up as fast as we can. According to the U.S. Department of Agriculture, Americans eat between 22- 24 pounds of tomatoes per person, per year and more than half of that is from ketchup and sauce. In my yard alone, I usually plant about 6 different types, from tiny grapefruit tomatoes ( perfect for salads) to the big juicy Beefsteaks that love to find their way onto white bread with lots of mayo. I’ve got tomatoes from June to October and love everyday that I can go out back and take care of my babies.