Parmigiano Reggiano Aged 50 months.
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Yes please. Delivery to NJ?
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Could not resist the 5 lb bag of jalapenos at RD so had to do something with them.
3 lbs went to make candied jalapenos. The other 2 lbs I tried to replicate a green salsa from Ozzy’s Cakes in Paterson. Great with empanadas.
Real clean jalapeno flavor from both of these.
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Gianfranco Pasquinelli and his two sons in Emilia Romagna, are very small producers and predominately ship within autonomous region, deliver locally and / or sell at their farmer´s market daily, cheeses, freshly grown ecological veggies and fruits, locally.
We know him for years …
Sorry but do make note, of the label. His sons speak good English.
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Baked semolina roll drizzled inside with garlic-basil-rosemary infused olive oil and stuffed with prosciutto, bresaola, pepperoni, ham, pecorino, mozzarella, and garlic. I’m officially on the bread- baking bandwagon, and am now expanding horizons.
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Wife’s birthday earlier in the week. She wanted pizza, we added some fritti… panelle and rice balls.
Our homemade pizza isn’t pretty, but it’s the way my grandmother made it so it’s tradition.
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wow that pizza looks fantastic
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That’s some good lookin’ stuff right there!!!
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Un desayuno criollo. Huevos pericos (scrambled eggs with onion, salt, cumin, tomatoes or bell peppers.), black beans, an arepa and avocado.
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New grocery store opened Buddy’s Market where the old Uncle Gino’s was in Manalapan. Saw some pizza dough, 2 bags for $1.50.
Found old pizza stone and peel, we bought for kids when they were young. Pizza turned out real well IMHO. Problem was could only make one at a time. So by time we ready to eat 3 pies were Lukewarm to cold.
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Good lookin’ pies, nonetheless!
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Every once in a while Sunday is Chicharron Day. I always find these are hit or miss when eating out but making them at home is always tasty. With Papa Huancaina.
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That looks amazing! I get my fix at Don Pepe in Freehold but that looks every bit as good.
I’d say our first attempt at crepes was a success. This was a team effort: Justin made the batter (I did add a splash of Havana Club rum) and chocolate ganache while I did the cooking, filling, and plating. We had been watching a lot of Julia Child and Jacques Pepin lately and were inspired. These were absolutely delicious. Looking forward to trying different variations, such as some savory fillings next time.
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Have you thought of doing contactless curbside pickup for HOs? #AskingForAFriend
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Savory crepes are right up my alley, but those look great. Lemon zest and powdered sugar for me.
Love watching Julia and other classic chefs on YouTube. I am partial to Justin Wilson for all around entertainment.
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This weekends “big cook” was a big ole’ pot of chili. Separately packing leftovers for some family members.
Not pictured my wife’s excellent corn bread. I am full!!
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