Rachel Perlow

Enough already. We tried the early bird special because we were there early and we wanted to see if it was any good. Period. We actually didn't expect it to be as good as it was, being an early bird special and all, so the enthusiasm shown is because it was better than our expectations. Also, we ordered it along with other tapas. The tapas was very good, the non-spanish specials were also good. The sangria was very very good. The Ironbound area is not known for tapas. I would usually prefer Tapas de Espania in North Bergen or Englewood for tapas, but this place was new and convenient to the ferry, and therefore a place we wanted to try. They improved the atmosphere over what it was like when it was River Gorge Cafe as well. Hence our recommendation. No need to avoid the place just cause we're suckers for a good chicken parm.

I liked the sangria. We got the watermelon variety and I got nice and tipsy (yes, there were pieces of watermelon in it). Sangria is pretty much the only thing I drink enough of to get drunk. I think the best food item we had there was the stuffed tostones.

I thought stringbeans _were_ haricots verts. What's the difference? ← Two Dollars. Oh, come on, that one's too easy. What, you don't pour melted Velveeta all over your asparagus? Think of it like the display of caramel apple kits next to the apples or pound cake by the strawberries. We may prefer asparagus roasted or with homemade hollandaise, but to many, that Velveeta placement was inspirational.

Ditto, we picked up some steaks at Seabra's in Newark yesterday, straight from the airport. Like Malawry mentioned, that "broth" was mostly melted butter. Rachel, do I see a tub of ... Cool Whip ...?? ← I cleared it with the organizers beforehand, but Cool Whip just seemed appropriate for the event and Jell-O.

There were lots of other cameras snapping away all weekend, I can't wait to see some of those images (hopefully none of me all sweaty! ) Other fond memories and items of special note: JAZ's amazing spiced walnuts and cocktail creations. Speaking of cocktails, Katie Loeb's Lemoncello makes an excellent Arnold Palmer. Rabbi Ribeye telling me my pickles tasted like the ones made by his grandfather. Watching the smoke rise over the tennis courts and through the trees. Getting our hands all squishy with peach juice. Having plenty of hands on duty to dice veggies, peel eggs, watch pots, make supply runs, etc. Priceless.

Nope, that's grape on top. The pic is just slightly off hue I guess. The jello mold was a big hit with the kids (and many adults), there was nothing left at the end of the evening. No fridge in our room either, so I've contented myself with bringing home some butter tart squares, a slice of caramel cake and some fruit tart; all conveniently packed into the box in which I had brought down pickles, herbs, cukes & arugula.My favorite dish of the day had to be that squash casserole. Definitely one to make at home -- anyone have a link to the recipe? I'm pretty sure I've read about it on eGForums before. And the crispy on the outside, soft on the inside, hush puppies were perfect for sopping up all the juices from the various stews -- the VD/Brunswick (DtC & Malawry); Okra & Tomato (me & Jason); Okra, Tomato, Andouille & Beans (brought by a local attendee) -- in all their juicy goodness. Of the meats I loved the goat the best, and the chicken. Yeah, yeah the pig was good too. I notice in this picture of potato salad in progress, that Dean had held back my prize tomato from Friday night dinner! And, don't you just love that Marlene dug right in with all her jewelry on? I love the look of intensity on Varmint's face as he works on the meat. This is my favorite image. Ronnie looks like a kid in a pork-candy store!

That's the goat with the bacon all over it.

Here is what Brooks posted in the General/Katrina thread... I have. Lolis Elie, my friend, a Time Picayune COlumnist, (and omeone whole Treme home is deep in the water) and a very important voice for the disenfranchised in New Orleans, told me that Willie Mae and her family are safe in Shreveport. Best, Brooks ←

We hit LocoPops straight from the airport when we arrived for the Pig Pickin' weekend...

I guess the picture of the "Good Banana Pudding" from Crooks didn't come out. It was my favorite dessert of the evening, and I tasted them all. The honeysuckle sorbet intermezzo was amazing. It reminded me of my childhood desire to plant honeysuckle in the backyard of my future house. When is honeysuckle planting season, fall or spring? It was great to meet some new friends last night, and some old ones in person. Hey Dean, put some of those skinny green beans on the wish list for the farmers market in the morning. I think they'd go great with the short ribs. Speaking of staff meal, I'd love to make Snowangel's Tomato Phyllo Pizza for y'all. It was a huge it at PJ Shaw's bris this past Sunday, where the crowd devoured it all in record time (Steven lamented that he didn't get to bring any home). I brought the main ingredients with me, the tomatoes and herbs, we'd just need some phyllo, about four ounces mozz, and two ounces parm. The cheese needs to be scant to highlight the 'maters. Varmint's kitchen is really beautiful and you can tell it is the heart of their lovely home. I can't wait to cook in it tomorrow with everyone else. Although my main task of the day (making the Rainbow Jello Mold) has me sequestered in the turret kitchen over the master bedroom. I'll be sure to come down at regular intervals to help with all the prep. Oh yeah, I'm coo coo for LocoPops! What time is breakfast? I'm up!

OK, I'll put the chile packets away then. I've got to go get more sleep. I'm always sleepless the night before a trip. See you this afternoon!

I have ground Morita Chipotle (medium hot) and ground Guajillo (mildly hot) from Calustian's in NYC. Would you like me to bring either or both and how much? I have 2-3 tablespoons of each in their bags (the rest has been put into spice jars, I have a total of almost 4 oz of each). I also have an 8 oz bag of New Mexico pods (died but pliable) picked up in the end of the show give-away at the Fancy Food Show this summer. Let me know what you want me to pack. (don't tell me you bought Jello at Whole Foods?!)

I had the most amazing osso bucco with polenta the last time we were there. I usually prefer the fresh tomato/eggplant fusilli en cartoccio (a frequent special) over the seafood (menu) version (when sealed in, the seafood sometimes gets slightly overcooked). However, I also love their fish. They are happy to split a pasta or risotto, so you could have it as an appetizer or pasta course and go with a protein based main. I particularly like to do this with the cauliflower farfalle (towards the top of the pasta list on the menu). One time they had these amazing wild boar chops. The only types of dishes I find skimpy are the veal scallopini dishes, but Jason likes them. Oh, and there's this appetizer with broccoli rabe and beans and I think sausage, that's really good. Roberto's is the only place I've ever liked broccoli rabe (usually I hate it), I don't know what he does to make it good, but it is. We usually don't bother with dessert there, and instead walk over to the Arthur Avenue Cafe (2329 Arthur Avenue) instead. Or, better yet, get some cannoli at Madonia Bakery before heading over to Roberto's and eat them at home. They have the most amazing cannoli. Once again, usually I don't like cannoli, but Madonia's are addictive.

It's getting excited. I have to print out all my travel info. Well, I suppose I should go to work today first. Gotta remember to pack the bundt pan/jello mold. Jason will have his.

We haven't set a date yet. We're hoping to do it in the Spring some time.

This Morrocan restaurant has belly dancers, but I don't know about hookahs. I know they're BYOB. Marakesh Restaurant Website Address: 321 US Highway 46, Parsippany, NJ 07054 Phone: (973) 808-0062

I too, listened to it over the weekend. Very good spot, Steven. However, might I recommend for future radio interviews, that you not use yourself in your examples, i.e. "when you call in to a reservation line use your name, as in 'This is Steven Shaw, I'd like a reservation for...'" I have a feeling that some of the listeners might think it is a good idea to start making reservations under your name!

I'd love it if we had a cook-off to help use up my tomatoes. I've got over a dozen monster sized tomatoes on my counter right now. Many more ripening. There's only so much tomato phyllo pizza one can make!

Well, there's a simple solution to that: eggs are cheap, plenty of hands to help. I can boil more upstairs while working on the Jello mold on Saturday morning. Make more!

Thanks for the inspiration, Susan. Here's a link to the recipe Susan provided me with, from Food Network: Tomato Phyllo Pizza. The little specks are thyme leaves, that added a really nice flavor. I also added thyme to the mix of arugula and basil for the last few minutes of cooking. The herb topped part was good, but I actually preferred the plain part, as the tomatoes were more concentrated. Those under the greens were juicier, being protected from the oven's heat for the last 3 minutes of cooking. I need to buy more Phyllo.

There used to be an excellent sushi joint in Fort Lee called Akasaka. Next time you're there, could you ask them if they used to be in Fort Lee? I'd be curious to try their new locaiton if it's the same people. Thanks. (If it is the same sushi guy behind the bar, see if he has fugu-fin sake available.)

Jello shopping arrangements have been made. Including a tub of Cool Whip! :ducking:

OK, so Friday night, the extra kitchen is mine (but I'm willing to share with deviled egg makers!). I will also need a 1 quart liquid measure (preferably the new kind that OXO makes that's easy to read from a standing position, but if that can't be had, a Pyrex will do), a 1 or 2 quart saucepan for boiling water, and 4 smaller bowls, about 1 pint each, plastic containers are fine. Marlene, can I add ingredients to your shopping list or should I go shopping once down there? If I'm going to try to transport pickles, I don't want to pack Jello too. I'll bring my own Jello mold. I know how much it holds.

re: eggs, more unsolicited advice Any chance of getting small or medium sized eggs? Large deviled eggs are quite filling, leaving less room for pig and other deviled eggs! Uh, the Rainbow Jello Mold is a dessert, not a side. In my book at least. Do you all still consider Jello a salad down there? There's no fruit or shredded carrot or anything in there to make it a salad vs dessert. Also, re the Jello mold and my previous request to borrow a hot pot or electric kettle. I know you have plenty of kitchens space, but having an easily accessible source of boiling water over at least a 3 hour period would be very helpful. That's why I figured I'd do it at the hotel on Friday rather than take over a burner and refrigerator space for that period of time at your house. Oh goody! I've made this according to Brooks' instructions before and it's great. I'm glad I'll get to taste the expertly made version.

Do pickles fit into the concept? I've got like 8 quarts of home grown & home made garlicy sour kosher style cucumber pickles taking up space in my fridge. Even though Jason is eating them about a pint at a time, I could probably bring some. However, these are fermented, then refrigerated pickles, not sterilized & shelf stable. So, I would need advice on how to pack these to survive a plane trip. Is that even possibe? I really don't want pickle juice leaking out on the luggage. Hmm, maybe it isn't such a great idea. Comments?