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Posts by durangojo

Last nights special.... Grilled lamb tenderloin with green peppercorn sauce, cucumber- kiwi relish... Fresh sweet pea and mint ravioli........really nice.
@ panini......hmmmm, jeff? Is this a cross dressing issue that we need to be concerned about? joey
This photo has nothing to do with me...i just liked it. Must be at least one food related tattoo in there somewhere. joey
Come on women,what are you waiting for? be a fashionista in your own kitchen! This has been such a burr under my saddle for quite a while now.....today, i just feel like sharing....yep, this is how i dress for the kitchen.....but a true fashionista would never forget her pearls!!! Wtfrenchtoast were you thinking Food Network when you were pitching this brand of snake oil to your board? Wtfrenchtoast were you thinking Rachel Ray while you were selling out? $$$hame...
Beyond sad..beyond words... RIP joey
I hesitated to post these photos as i can find 10 things i i would change but the scallops were magnificent, so here goes.... Last night's special....seared sea scallops(U10's and 12's) with a roasted poblano sauce, fresh black bean ravioli and roasted corn relish.....sold 1 1/2 gallons....big for us! ] At home tonight...seared sea scallops picatta style
A very simple dinner at home tonight.....chicken picatta with butternut squash ravioli with shaved rosemary asiago...simple romaine tomato salad tossed with balsamic fennel vinaigrette and a great bottle of wine.....tired but happy cook here. joey
As i 'm sure you know mimi, tiramisu is a true labor of love....i made it the zabaglione way with marsala, and soaked the lady fingers in an espresso/Kahlua mix. i was planning on adding tuaca to the mascarpone but left the bottle at home, so i used triple sec and a whiff of vanilla instead. I like this recipe over the non cooked egg yolks and egg whites version for restaurant use, but both ways are exquisite.....the zabaglione version takes a lot longer as the zabaglione...
Tiramisu two ways....
Wow everyone...so many wonderful looking plates with all around vibrancy. Mexican Sea Bass aka Corvina, grilled with roasted garlic butter, topped with tomato, basil and white bean relish. Fresh harvest squash ravioli with lacinato( tuscan kale)...the fish was so beautiful when it came in so i wanted to keep the dish simple. Dessert special was tiramisu which i will post those pix on the dessert thread. joey
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