dockhl

Maybe my aging brain is wrong but it WAS, and it is increasing becoming NOT....

My older sister and I would always have broiled PB and Brown sugar sandwiches while we watched cartoons on Saturday mornings. (She was older, so she could use the oven )

Yum ! I'd eat it! (In fact, I might incorporate it into some sort of random Bloody Mary/Bloody Bull kinda thing............)

This must be the list that Bravo uses for Top Chef competitions !

Exactly.

And when they made them microwaveable............the crust went right down the tubes

Toasted Shrimp and Tomato makes 8 servings 3 cups croutons or bread crumbs ½ cup parsley (I use mixed herbs, esp basil and sage this time of year) 3 cloves garlic 3 tablespoons lemon zest 1 ½ teaspoons red pepper flakes 1/3 cup olive oil 2 pounds large shrimp lemon wedges (I actually prefer lime, although I keep the zest as lemon, less bitter) 1 pound grape tomatoes Prep Start by preheating the oven to 400 degrees F. It takes a few minutes to get there so you might as well get it going while you finish the prep. Finely chop the herbs, garlic and lemon zest. Peel and devein the shrimp. Cut the lemon wedges and you are ready to start. How to Prepare at Home Lightly oil a large baking pan. If you are using croutons, pulse them in a food processor and turn into breadcrumbs. Other wise just use your favorite commercial breadcrumbs. Combine the “bread crumbs” parsley, garlic, lemon zest, pepper flakes and salt and pepper to taste. Add 4 table spoons of olive oil or enough to moisten the crumbs. Arrange the cleaned shrimp and tomatoes in the baking pan in a single layer. Spoon a little of the breadcrumb mixture on to each of the shrimp and tomatoes. Drizzle the tops with a little more of the olive oil. Bake for 10 to 15 minutes depending on the size of the shrimp. The shrimp are done when they turn pink and the crumbs are lightly browned. Serve with the lemon wedges. (If you brine the shrimp first for 15 minutes, there is a better chance of getting the breadcrumbs crust without the shrimp overcooking.)

You misunderstood. I wasn't talking about the recipe, I was talking about telling you all of the dishes from the movie.

Wow, sounds great ....good recovery! But where IS the tuna?

Well, it isn't quite that simple BUT if you want Jason's take on the ratatouille, it is located HERE (hint: it isn't exactly as you've made it before)

Maggie~ I am sure that I am not alone with holding my breath and not wanting to mention your cooking (in case you hadn't noticed.... ) I am just happy that you are thinking about it. Be well. We are there for you. Love (weird, huh?) Kathy

Now that, eskay, is a fine achievement we can ALL aspire to ! nicely done, nonblonde..............

So true.............

My daughter decided at age 5 to become a vegetarian. My cooking style didn't change much except to be more careful about sauces (meat based) for her and not including animal protein on her plate. She never had a problem making a complete meal from the sides, and I made sure during the day that she got lots of other protein. In this case I'd question first whether this is a lifestyle change or just a whim (hoops....) and certainly not change the menu. I'd throw a piece of chicken (if she wanted) in the oven, or add a single portion of pasta for her. Would she be willing to have the braising liquid as a sauce for her pasta? Or is she not even eating red meat juices? (All this concern should make SO happy without derailing the dinner plans).

kbjesq~ are the "green bags" like those wonderful ziplock ones that used to be available that had the microscopic holes in them? I LOVED those !

What great news ! I remember that pork, too.....falling off the bone and juicy! Flavorful! Outside crispy, inside like buttah............ Really, Maggie? You are not teasing?

Thanks, guys! They all look lovely

Could we have recipes, please? (Thinking, I'll be back....... )

Except every time I see Howie it looks like he has one of those clown-bald-heads on............... complete with the line in the forehead?

Me, too ! No good in Las Vegas, me...............

C'mon, eskay, you can do better than THAT ! I'd eat that in a heartbeat......... Torakris had a particularly lovely entry HERE

Wow, this has been VERY enlightening. I think it says much, not just about Rocco, but about how we "foodies" view our celebrity chefs (and what we are willing to accept from them). So, here is another naive question: Rocco's cookbooks? any good? Too simplistic? Genny mentioned in her post that she had his "award winning cookbook" (Flavor?) and liked it very much. Kathy

Do you think a lot of the animosity against him is that people are just so disappointed? (And, it sounds like he hasn't attempted to get back into the kitchen and resume what he had done so well ...?)

Well. This all helps very much. I guess I missed a lot of it because I never watched TV until very recently (maybe the last 1-2 years?) . It fascinates me that "The Restaurant" was about a REAL restaurant ! All of the "reality TV" that I've ever watched has seemed anything other than REAL. (Top Chef, Hell's Kitchen, Food TV Star....all sets.) But..... other chefs (good or formerly good) hawk their merchandise, restaurants &products, etc. What makes Rocco different ? I feel like I am much closer to understanding but am still missing a piece of the puzzle. Kathy (who loves the expression"hoist on your own petrard" )

I've tried to read all of the various Rocco threads (whew! ) but Can someone PLEASE give me the Reader's Digest version on this guy and what caused him to be so maligned at this point? I have no idea where I have been the past few years when it was all happening but I know NOTHING about this man (except the Top Chef-Bertolli thing ) ? Maybe I was abducted by aliens? Dunno............. Kathy