What's Cooking? (New Jersey)


(Eli Paryzer) #161

Thanks Greg! It was. That corn salad makes a nice refreshing Spring/Summer side dish.


(Roz Rappaport) #162

Happy Birthday, Eli!!


(Eli Paryzer) #163

Thanks Roz!


#164

Happy Birthday and Best Wishes for many more amazing meals such as this.


(Junior) #165

Happy Birthday!! (60 is the new 40!)


(Eli Paryzer) #166

Thank you very much, MsBean!

“Happy Birthday!! (60 is the new 40!)”

Thanks Junior! I may look 40 but I feel 70 :slightly_smiling_face:


#167

Burgers tonight … I’m still overcooking everything I grill outside
I finished this burger inside, but it was already past the point of no return as it came off the grill


(Junior) #168

I made this little guy last night (was at Delicious Orchards yesterday their steak selection kinda stinks) bone in rib eye, finished in an “angry” sauce with a stuffed Italian long hot peppers. Back in the day there was a place called The Manhattan Steak House, they used to have this on special it was called their Hells Kitchen steak, yummy some tasty memories right there!!

Happy and SAFE Memorial Day weekend peeps! If anyone is looking for me I’ll be at the beach, hope kids don’t try to push me back in the water this year.


(Lost in translation) #169

51QQIn4mmPL


(Lost in translation) #170

Hey, I thought the beach was closed this year? Now I’m confused…

e60


(Tom T) #171

Went down and fished with my buddy out of Brielle for probably the tastiest fish in our local inshore waters, black seabass. First attempt at the whole fried fish, Thai style. Extra “style” for me as I replaced some ingredients with what was on hand, prosecco for shiaoxing cooking wine, for example, lol. All in all it came out better than expected. Even Mrs. T’s plate was clean, and she is usually a little squeamish with bone in chicken, never mind whole fish. .


#172

Looking good Tom! I like fried ling. I wonder how a whole one would come out.


(Tom T) #173

Can’t imagine it would be anything but tasty. Plus, no scaling required.

Just de-sliming :smiley:


(Eli Paryzer) #174

Wow. That looks beautiful! Now that’s what I call Farm to Table (or sea to table) :wink:


#175

Remember when whiting were around? Those are fun to smoke


(Lost in translation) #176

Huevos with smothered burritos:


(Eli Paryzer) #177

Mrs. P made boneless Spanish quail breasts from Urgasa. She brined it overnight and then pan fried it in olive oil, with some salt & pepper. We had air fried mini peppers and shishito peppers on the side. These boneless quail breasts are great. You get the meatiest part of the quail without worrying about the bones.



(Eli Paryzer) #178

Mrs. P made a deconstructed fish taco with Cajun spiced blackened tilapia, homemade guacamole, arugula, sautéed red onions, tomatoes, jalapeño cream cheese with chipotle powder added, & blue corn tortilla chips :yum:


#179

Did you get those quail at a store or by mail? Looks good!


(Eli Paryzer) #180

Thanks cj. I actually got them from a secret Chef source, who gets them wholesale from a distributor in Atlantic Highlands, NJ that only sells wholesale to restaurants (http://www.nafood.com/). I don’t think you can get these retail. It’s too bad. This distributor gets all kinds of game birds, game meats, anything & everything from around the world. They come 10 in a pack. The Chef was very kind enough to sell me a couple of 10 packs, from his large restaurant order, at a ridiculously reasonable price. I gave him a nice bottle of Red Zinfandel in appreciation.