TMus1111
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Posts posted by TMus1111
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My neighbour threw a Canada Day party and did Ron Shewchuk's cedar plank salmon with Jack Daniels and maple syrup glaze, along with chicken kebobs with some sort of Indian marinade - lots of yoghurt and cumin, not sure about the rest of the ingredients.
Vancouver Lee (or anyone else out there) any suggestion on where I can find the recipe for Ron Shewchuk's salmon - I have a cedar plank and know someone who would LOVE ME if I prepared it with a Jack Daniels glaze.
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Inspired by Varmint's Food Blog which conjured up memories of the summers I spent in Winston Salem, NC - and since shrimp was on the menu for dinner yesterday, bought some extra and had shrimp and grits and toast. What an incredibly - simple - delicious meal.
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For the 4th I had probably the best tasting dinner I have ever prepared for myself. Shrimp and Scallops (marinated in lemon juice, sage, evoo, basil) and then wrapped in prosciuto grilled on a cedar plank; salmon with a spicy rub grilled on cedar plank; grilled asparagus with lemon juice, lemon pepper; rice with sweet slivered almonds and grilled pineapple (marinated in honey and cinnamon) all enjoyed on my patio.
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I think Ling already mentioned eating icing straight, so I'll offer up my other guilty pleasure. Ordering a large french vanilla coffee from DD, light and xxsweet - drinking it the whole time looking forward to the suger that wasn't properly mixed in that has now settled at the bottom of the cup, and then finally grabbing a spoon and getting what I really wanted the whole time FRENCH VANILLA SUGAR THAT IS STILL WARM AND GOOEY - YUM.
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Thank you Rosie and Casey - I am off to Wegmans today to look and if I can't find it, then I will check the farmers market in Montclair. Thanks again.
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Can anyone help me find Butter Lettuce in NJ, willing to travel throughout the state. I have tried many stores including Wegmans in Woodbridge, but no one seems to carry it. I can only find it already in a bag at Stop & Shop, but would much rather have my own to prepare. Maybe someone knows of a Farmer's Market that carries it.
Thanks in advance.
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For as long as I can remember, my family has made mint iced tea using Plantation Mint tea bags. After water boils, remove from heat (I always thought the bitterness came from putting the tea bags in the water while still on the burner) and add 5 or 6 tea bags. Allow to steep for 5 minutes, remove tea bags and add warm water and sugar. Allow to come to room temperature and then refrigerate. Repeated almost daily in the Summer as this refreshing tea disappears very quickly. We give a very weak version of this to fussy babies and my son still uses this as his tonic whenever he doesn't feel well.
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The Wegman's I shop at also has the bulk thing where you can choose your flavors and how much of each - what a dangerous idea that was. I love most any flavor, but have to agree with Tonyy13 - popcorn is the disgusting. Watermelon, root beer and bubble gum are my favorites. But after spending $10 everytime I fill up a bag, I have to practice self control and steer clear of that area in the store.
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Just wanted to chime in and thank both of you for all your hard work this week. What beautiful looking food - and drinks. Marlene, by any chance can you tell me where I can find your bread pudding recipe, I am still thinking about it, even after all the other delicious things you have both prepared.
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My nephew is having cupcakes at his wedding in August. Instead of the tiers though, they are doing a different approach and arranging the cupcakes in some sort of pattern with the icing being various colors - what pattern we won't know until that day. Something like a mosaic, or something that is special to them. maybe initials or spelling out a word, is what I am thinking.
Good Luck.
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does anybody remembar the name of the cinnamon swirls from taco bell?
I don't know what the cinnamon swirls were called, but the caramel/apple empandas they have are GREAT - better than Mickey's Apple Pie because it also has caramel inside. MMMMMMM - I can almost taste it now.
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Been a while since anyone posted here. A friend is going to Santo Domingo in two weeks and just wondering if there are any new recommendations or the places previously mentioned are still around.
Any thoughts?
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I live in the Dominican Republic. I must say it is my favorite food of the Caribbean. The only problem I have here is that everyday cuisine is to repetitive. The national "flag" (food that represents dominican eating) is compsed by rice, slowly cooked beans (delicious) and any form of meat (specially "carne guisada" which is any meat slow cooked in a rich tomato seasoning). Puerto Rico is really good to. Both share similarities in their cuisine, each claiming responsibility for the famous dishes they share in comon. For me, the most tastiest highpoints are: salcocho (stewed root vegetables with different kinds of meat, the black bean variation is exquisite), Roasted Pork and Roasted Pork leg (traditional for christmas and new year because of it's high price), mofongo (plantain or yucca mashed with Fried porks skin and garlic), Pasteles en Hoja (they are like tamales but made of a mix of grated starchy vegetables like plantain, green bananas, yucca, yautía, etc. filled with seasoned meat, chicken or pork, wrapped in plantain leaves an boiled in salty water for 45 minutes, traditional for christmas season), stewed goat is popular in some regions and it is fantastic (sherried goat is my favorite). Theres a region here where a lot of oregano grows and goats eat it a lot so people say that goats in that region are tastier.
A lot of food here is heavy in carbohydrates or heay in fat (downsider) but cooking lighter is becoming a trend. What I love most is what dominican seasoning can do to elevate certain foods. People here do wonders with chicken and pork. The best fishermans stew I've ever tasted anywhere was in a small informal restaurant by the sea. The sweets that are traditional here are conserves. Guava skins, orange skins, papaya skins, grapefruit skins, cashew fruits.........all of these are slowly boiled in sugar, water and some sort of spice (could be cloves, cinnamon sticks, etc) to be sort of crystalized and conserved in jars with their syrup. This is served in small bowls sometimes with white creamy cheese (sort of dry ricotta, traditional here). The seasonings most used here are oregano, fresh cilantro, garlic, chicken buillion, soy sauce (yes, soy sauce) called locally chinese sauce, tomato paste and sazón ranchero in it's liquid and dry version (it is locally made by a company called Baltimore Dominicana). Most used vegetables: Onions, tomatoes, Cubanela peppers, garlic, cilantro, green beens, plantains, yucca, ......etc.
Overall, I like that flavors are strong and rich. Nothing bland here. If anyone wants a recipe for anything, I'll try and get it for you, just ask....
A friend is going to the Dominican Republic in two weeks and staying at the Hamaca Coral in Santo Domingo. Any recommendations on where he should eat to get a true taste of the wonderful food you speak of?
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I went to Stickey's yesterday after seeing all the beautiful pictures and dreaming about barbecue for the past few nights. I thought the atmosphere was even better in person. I had the pulled chicken and my companion had the pork ribs with sides of baked beans, rice and cornbread. The pulled chicken was good. I think I would have enjoyed it more if the sauce was mixed in better, but I know that not everyone is a sauce fanatic, as I see some posts said there was too much sauce. To me there is no such thing as too much if the sauce is good. My friend really enjoyed his ribs, and of course I had to taste them. They were great, and when I go back that is exactly what I will be having. The beans I thought were a good balance, not to sweet and not to bland. And the cornbread was fantastic. For dessert we shared the bread pudding. My mother makes bread pudding often and it is usually lumpy and you can see the pieces of bread, Stickey's was so smooth, I wondered how they got it to that texture. The taste was good, but I think the texture threw me off a little. I should have tried the oreos. Oh well, there's always next time, and there will surely be a next time. Very easy to find and the service was very good.
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I received this grilled cheese book a few weeks ago and I've been itching to make something out of it. Thanks Marlena for the great book!!
I found the perfect use for the fig jam I made a few days ago. Fresh mozzarella, prosciutto and fig jam panini. Robin and I are going to Angelo's in London tomorrow to buy the provisions. I also bought this press a few months ago and it works extremely well with my grill pan.
There is a thread in the New Jersey forum about a restaurant called "Melt" - all kinds of grilled cheese and interesting toppings and breads. The owner says one the best selling toppings is fig jam with a buffalo chedder.
P.S. Keep up the great work with the blog, and good luck with your interview.
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By the way, where is Sweet Potato and Pecan (what an excellent combination)?
Thanks, I read your posts about what you have enjoyed from there. But being a dessert freak, I notice the absence of any mention of either "sweet potato" or "pecan" in your ordering. Do you recall any desserts with these ingredients, or any desserts at all?
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TMus1111 - while driving through Orange the other night I spotted a place called Two Fish & Five Loaves on Scotland Road. Do you know if this is related to the one in Plainfield
jb_973,
A friend just told me about the one in Orange about two weeks ago. The name is exactly the same, so I am sure there is a relation there. I have never been to the one in Orange, but if the recipes are the same as the Plainfield one, then it is worth checking out. My sister lives in Plainfield and uses Two Fish for parties, etc. In fact, I believe they are catering part of my nephew's wedding in August.
By the way, where is Sweet Potato and Pecan (what an excellent combination)?
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I see the posts on this thread are sporadic, but I just wanted to throw my 2 cents in. I am always on the hunt for good soul food so, I can highly recommend Shack's in Elizabeth on E. Grand Street directly across from the police station, it is a take out/delivery place with 2 or 3 tables inside for dining. My son is addicted to their fried chicken and candied yams (only his grandmother makes better in his opinion). In Plainfield Rosie mentioned Freshwater's - it is a very nice restaurant with excellent food, and also in Plainfield is a more take out kind of place, Two Fish Five Loaves. In Newark, as a child my family ate from Stewart's on Lyons Avenue not far from Beth Israel Hospital, although this is a pretty tough neighborhood. More recently, we will go to John's which was opened by the son of the owner of Stewart's, also in Newark although I have never had a problem and visit it frequently.
Edited to add* Mo'Dish in Hillside, how could I forget. A small sitdown and take-out place, very visually appealling - they have very interesting seating/arrangement and have done a nice job making it seem cozy instead of small. Food is great and their corn muffins are killer.
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I just wanted to say all the things that everyone has already said - WOW, beautiful, incredible, amazing, and on and on and on. Actually, none of those words even comes close to describe not only how talented you are, but what a great teacher also. To be able to take that cake from a picture in your mind to reality is a tremendous thing, but to slow down, explain things, take pictures, etc. is equally incredible and kind of you.
Thank you, thank you, thank you from me and all the other people who may never be able to do what you do.
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First, thank you for this blog - I am enjoying a peek into the lives of others who enjoy food as much as I do.
Second, as for Robin's breakfast choice:
Now my third breakfast choice broke the mold. I turned to the toaster. Two slices, never ever burnt. If that happened the birds in the backyard received something beyond the seeds in the feeder. I like my toast just slightly golden. Immediately after popping from the toaster I would slather it with the first layer of precious peanut butter. To this day I adore PB, it's just not for breakfast anymore. *smile * The second layer was honey. Again timing was important, the honey needed to be added while the toast was still warm ensuring that a slight melt would occur thus bringing the two flavours together. Creamy goodness. This particular breakfast brought concern from mother. I don't ever recall her worrying about the cereal selections I made or the addition of the brown sugar to them, but when it came to my two pieces of toast with two layers of goodness she felt the need to comment on calories.Not only is PB and honey one of my all time favorites that no one I know seems to share, but recently as a thank you of sorts, my job gave all their employees a 20 minute consultation with a nutritionist/dietician - and she recommended PB on whole wheat toast as a great breakfast choice- complex carbs and protein. In fact she said it was a better choice than cereal in the morning. Everyone around here has gone PB crazy, PB for breakfast, PB on apples, on bananas, on just about anything. So go ahead and enjoy. Although she didn't approve of the honey, but we can just ignore that part.
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I am fortunate to live right next door to my Mother, and since she is the best cook I know, what a treat that is. Similar to someone's post above, she was very efficient in the kitchen when I was a child, so she never needed me as an assistant. That is my only regret, because as my children remind me "that doesn't taste like Grandma's, you should have let her make it". She has many specialties, but one of her best qualities is the ability to make a meal out of what I would consider nothing. Still don't know how she turns leftovers into a totally different meal. My favorite meal of this type is Turkey Hash a few days after Thanksgiving. I have attempted a few of her master pieces, but I have only suceeded at two dishes - potatoe salad and sweet potatoe pie. Actually, I will never tell her this but I like my potatoe salad a little better, but the pies I still make in her kitchen so she can oversee me every step of the way. For two years now I have made the pies for every holiday and family gathering and everyone approves. Her applesauce is to die for, I think I will try that next. But then again, everything she makes is out of this world.
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I am pretty new but just wanted to tell you that your blog has started out so wonderfully. IMHO the more pictures the better and yours are great, as some of us don't have great imaginations so it helps us visualize your words. Speaking of pictures, that "butter" lettuce at the farmer's market is BEAUTIFUL. It is my favorite, although I can hardly ever find it in my local stores. Bourban and Butter lettuce, I think I might be ready to move to Kentucky.
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go by a Steak N Shake every day. They always have different signs up advertizing things that sound lovely, like peach milkshakes. I don't see any of their other marketing, but those signs always make me want to go in and buy something. I LOVE steak and shake. Thank goodness there aren't any in the State in which I live. My niece used to go to college in North Carolina and Steak and Shake were part of the reason for my many trips. You are right, other than their signs displaying the shake flavor of the day/week the only other advertising is the fantastic smell of the burgers that fills the air. But then again that's enough for me. Makes me want to take a road trip. You really should stop in and try a burger and shake, watermelon is one of my all time favorite. I wish that girl hadn't graduated so quickly, four years was not enough.
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Seems like you want to stay away from chains, but I like Rosie's recom. of Cheesecake Factory, they really have something for every taste bud. Also, Jose Tejas closer to Woodbridge Mall is a personal favorite, IMHO.
Picky Eater Help
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Oh, do I have a friend like that. She only eats the most unhealthy foods, i.e. fried chicken, mac and cheese, pizza, double cheeseburgers, etc. Won't touch a piece of lettuce, not even on her burger, and fruit -only if its baked in a pie. She is 35 years old and very over weight. Sadly, I don't think she will ever be able to change this fact unless she makes up her mind to try new things. I have been trying for 10 years to get her to try stuff, but she just won't budge.