"It IS all about the TASTE"
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  • BLT’s, The Final Word..

    UBLT

    Lots and lots and lots of rain, and we’ve had some seriously warm days. These days make the garden grow with abandon. Now the second most prolific vegetable after the aubergines, is the tomatoes.

    There is nothing as wonderful as a fresh picked tomato, washed, cored, sliced with a bit of pepper and salt, but for TRUE tomato nirvana, we need to invite a couple more players to the party… Some lettuce, some bread, some mayo, and some Bacon….

    Let’s start with the mayo. Make your own, make it fresh, and use EVOO for the oil. Maybe add a pinch of fresh ground black pepper..

    Now let’s discuss the bread, I make my own, slice it lengthwise, toast lightly on a grill pan, maybe rub with a glove of garlic. Give it a nice coating of mayo to keep the bread crisp and nutty from the toasting…

    Take thick sliced bacon that you have oven baked, and add a layer to the bread. (Maybe two slices thick, or woven together..)

    Fresh tomato, that has been washed, cored and sliced into wonderful thick slices are layedered to cover the bacon. Add a grind or two of black pepper.

    Add fresh lettuce leaves, washed and dried, and cap with the top half of the bread.

    Serve with pickles, chips, and a cold glass of ice tea.

  • Zucchini Pancakes

    Spanakorizo

    As said prior:

    It is still way too hot to cook, so where ever I can, I’m doing quick, simple, and cool. Pasta is a Mediterranean dish, and is suited for warm humid climes, (similar to NYC in late July and August.)

    That said, we are at the time of the year where aubergines are not just plentiful, they are the veggie that took over the world… Let’s help cut down the population, with Zucchini Pancakes.

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  • Spinach with Rice (Spanakorizo)

    Spanakorizo

    As said prior:

    It is still way too hot to cook, so where ever I can, I’m doing quick, simple, and cool. Pasta is a Mediterranean dish, and is suited for warm humid climes, (similar to NYC in late July and August.)

    That said, spinach is in season, fresh and delicious … Maybe a Mediterranean dish, quick, simple, good and cool.

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  • Spaghetti with Butter and Garlic

    SBG

    It is still way too hot to cook, so where ever I can, I’m doing quick, simple, and cool. Pasta is a Mediterranean dish, and is suited for warm humid climes, (similar to NYC in late July and August.)

    This is a very simple, very light sauce, that has massive flavor. Simply small garlic cloves sauteed in butter until they turn golden brown and infuse the butter with their sweetness, then drained fresh pasta is added to the pan and tossed to coat. Add a dusting of fresh grated parmasean, a side salad and some garlic bread, a complete meal, quick, simple, and spectacular.

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  • Chicken Fried Steak

    CFS

    Being raised in Texas, and living in New York can be quite the challange for my taste buds, while I get to experience a whole world of flavor and taste sensations, I do get the cravings for the more simple fare of my youth. One all time favorite is Chicken Fried Steak with cream (sawmill) gravy, mashed potatoes and biscuits.

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  • No Bake Cheese Cake

    cccake

    Again a favorite comfort food from my youth. Sweet and tart, with just hunt of a kick from fresh squeezed lemon juice. In truth this is more a refrigerator pie, but my mother called it cheese cake, and it does have cheese in it.

    A fast, fun, and delicious ending to a spring meal, and no baking..

    Background

    Cheesecake is a large family of sweet, cheese-based tarts, generally made with soft, fresh cheeses, they may use other ingredients such as sugar, eggs, flour, and liquids are often mixed in as well. Typically, the filling covers a crust, which may be pastry, but usually is a crumbled cookie or biscuit.

    Savory cheesecakes, are usually flavored with a strong (blue) cheese and served as appetizers or light brunch dishes with salads.

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