Glorious garlic shrimp from a family dinner at Portuguese Manor a few days ago. The oil is liquid gold when you dredge some of their crusty, homemade bread through it.
Remembering Matawan’s Trattoria Rustica, which recently went out of business after a multi-decade run. This was one of my favorite meals here, Chicken Ravello. It was a large dish containing three chicken breasts over penne pasts in marsala wine sauce. Then topped with asparagus and roasted red peppers. Going to miss this place!
An incredibly easy middle eastern spiced beef over hummus. Your spices can be anything. I actually chose to go more a Spanish route by adding Adobo, salt, pepper, and garlic powder. Anyway, this is a layered dish that is meant for dipping and sharing. Take a large plate and cover with hummus. Drizzle extra virgin…
Thinking back to the summer…and these soft shells crabs at the Sitting Duck.
The spread for a “Greek Night” we had: pastichio, cheese, olives, red pepper spread, hummus, stuffed grape leaves, and pita bread.
Justin’s baked barbecue wings. They were first rubbed with Adobo, pepper, and garlic powder, before being left to marinate overnight in a honey barbecue sauce.
Loving my new kitchen island from Christmas Tree Shop (of all places). It may not look like much, but it does add a lot of prep room.
I’m not a big fan of basil, but I do make a solid pesto…for others to enjoy.
Salerno’s Pizza (Hazlet) Nothing outstanding here, but in a sea of mediocrity they do stand out a cut above. Their buffalo chicken pan pizza was absolutely perfect. Too much chicken for its own good, but did not fall apart. The crust off their pan pizza is good enough to eat on its own as breadsticks….
How would you like to start your day off with this? Fried rice topped with an omelette, brown gravy, and a couple of meat balls. It is impossible to shop at Edison’s H-Mart without stopping at the food court.
Justin’s mother’s masterful rendition of pernil (pork shoulder). It is cooked covered for three hours and 15 minutes, then the top is removed for the remaining 45 minutes in order to achieve a crispy skin. The meat was tender, juicy, and bursting with an unmatched flavor. As for the skin, when chopped into pieces, it…
A few days ago, I got Puerto Rican cooking lessons from Justin’s grandmother. These are homemade tostones. Nothing low-fat here. Slices of plantain are fried, left to cool, smashed in a wooden press, and then fried again. Dust with salt and garlic powder for a delicious snack or crispy side dish. I was even given…