A killer pasta dish my friend Walter cooked for Justin and I. Angel hair with Alfredo sauce with broiled bay scallops mixed in after the scallops had been covered in garlic-herb butter and Gruyere cheese.
My co-workers-turned-good-friends from Brookdale are food lovers. Not just in the eating sense but with cooking, exploring, and trying new things. For the five years I’ve worked there, we have always talked about having a cookout. It was one of those really good ideas which just never came to fruition because of everyone’s schedules. However,…
For years I had heard from people, “Chilangos is the best Mexican food in Highlands”. Well, they are right, but with a caveat: they are the only Mexican restaurant in Highlands. Actually, in the entire surrounding area. You would have to venture into Red Bank or Keyport for true Mexican food above the “fish tacos”…
The one night I actually decided to go low-carb. An absolutely scrumptious meal of pan-seared scallops atop a bed of sauteed spinach. What would probably be $30 in a restaurant I was able to compile for under $10.
And speaking of Brothers’ Pizza, here are two personal pies. Mine was a white with onion and garlic (no ricotta). Meanwhile my friend got the works on his. This place probably has the largest and most cheese-packed personal pizzas around. Appetizer or not, have never been able to finish in one sitting.
A teeny-tiny organic grass-fed sirloin (that was totally worth the price) along with some sauteed string beans and roasted potatoes.
Steamed broccoli, tofu in garlic sauce, and brown rice…does that count as eating healthy?
When you can never get your homemade pizza to come out round, so you make them rectangle and call them flatbread to spare the hit to your ego.
A pan-seared lamb steak with some garlic-lemon potatoes on the side. It was delicious, and so easy to make.
Let me be an absolute basic white bitch with some avocado toast. And I’ll make matters worse: the avocado was purchased at TARJAY! The horror! The horror! (The spinach, meanwhile, is not so basic).
Homemade beef with scallions. It was as delicious as it looks. While it cost about the same to make as it would have been to order a quart, there is some satisfaction in pulling off this dish and it tasting just as good. Not to mention how much sodium and calories we save. This only…
Ah, the culmination of this three day series: Steak Au Poivre! I used London Broil which I rubbed in fresh ground peppercorns—the signature aspect of the dish. Then comes the sauce, with a side of fingerling potatoes and sauteed spinach.