What's Cooking? (New Jersey)

(Dan) #362

Restaurant Depot turned me away for lack of membership card.


I have purchased dried morels from them and was very pleased. Great quality and super nice people.

(Eli Paryzer) #364

Mrs. P made homemade waffles with homegrown jalapeno peppers, and topped it with homemade passion fruit sorbet, fresh blueberries, strawberries, & grapes :yum:

(John) #365

You have to be a member but they let anybody join.

(David) #366

Rendang and Eggs! It’s a thing.


Some buggers from last night

(Eli Paryzer) #368

We had a refreshing heirloom tomato salad with fresh homegrown basil, red onions, avocado, whipped ricotta cheese, balsamic, and coarse sea salt.

We also had leftover fried soft shell crab, over a homemade jalapeno waffle, topped with sauteed diced homegrown holy mole and jalapeno peppers, and maple syrup.

(Greg Caggiano) #369


Tonight was an incredibly easy middle eastern spiced beef over hummus. Your spices can be anything. I actually chose to go more with 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 olive oil. Then add the beef to the top of that. Drizzle with more oil, place some kalamata olives, walnuts, and fire-roasted tomatoes, and you are good to go. Serve with a lot of pita bread!

(Eli Paryzer) #370

Our friend prepared a phenomenal French dinner in honor of French cookbook author Madeleine Kamman, who recently passed away. Please forgive me since I can’t remember all of the intricate ingredients. I will edit them in at a later time. We also had some amazing wines including a 1987 Robert Mondavi Estate cabernet and a 1999 Petite Syrah.

Melt in your mouth scallop topped with shaved truffles, and covered with a yellow cherry sauce.
Plump garlicky escargot with mini cucumbers covered with hollandaise sauce on a homemade toasted ficelle. This was one of the many highlights of the dinner.
Meaty Lion’s Mane mushroom over corn
Salmon rillette topped with smoked salmon, & crispy smoky bacon, and a delicious crab & avocado salad
Lamb with a peach compote and an incredible red pepper mousse that had a nice char to it

Fried green tomatoes topped with lobster, sour cream, & caviar

Delicious cold fennel soup

Nectarine tart topped with outstanding homemade grand marnier whipped cream

Light & airy crepe topped with the same delicious grand marnier whipped cream

(Mr met) #371

I need friends like this

(Eli Paryzer) #372

Yes, we are very fortunate. We met on another online food forum. He is very talented.


@Metsfan53 SAME. I will join you on the quest to befriend these people and Mr & Mrs. P ha!


This Eli is winning! My giants Eli is unfortunately not :frowning:

Great pics buddy!

(Eli Paryzer) #375

Thanks cj. Yes, another rough start for the Giants. At least Barkley had that nice 68 yard touchdown run. He seems promising.


He did look solid. Time will tell, but I think we will see great things from him…maybe not this season though. I think this is going to be one of those 8-8 type years. I hope I’m wrong.

(Eli Paryzer) #377

Yes. Hopefully not another 3-13 season. Let’s just hope that nothing happens to Manning. I can’t believe they got rid of Webb. They have no real backup.


Does anyone have any good fig recipes? I cooked some figs last night from my uncle’s neighbor and fried them in butter and brown sugar. I picked them off the tree the other day and they came out nicely. I wish we had some vanilla ice cream but …


Eli should be fine healthwise. I think it will be a half ass season or just a bomb. If it is a disaster, I hope they tank hard and get a decent QB. I would just hate to see Eli go out on a huge down note, but I would like to see a bright future for the gmen.

(Eli Paryzer) #380

You can also stuff them with blue cheese and wrap them in bacon, and toast some pine nuts, and drizzle with balsamic vinegar. You would broil them.


Omg I made a stupid easy and VERY yummy side of roasted rainbow carrots and quartered figs just yesterday! Tossed in olive oil, pepper, and sprinkled with cumin, and roasted them at 400 until tender. Salted after they cooled down. DElcious!!