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.
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?
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.
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.
Ahhhhh, I really wish that you could smell my kitchen right now.
The sweet scents of brown sugar and bourbon…
The familiar aroma of potatoes, onions and sage…
And the acceptance of Autumn is finally in my house.