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Posts by Koukouvagia

@teamfat  that's a great idea, I underutilize my muffin tins, they can do so much more than just make muffins.  I sometimes make kourkouto http://www.epicurious.com/recipes/member/views/KOURKOUTO-WITH-ZUCCHINI-1274021 for large dinner gatherings but in a large baking dish which I then slice and serve.  If I make it in muffin tins it is so much easier to serve!
I like serving in endive leaves.  I usually make shrimp salad in endive leaves but lobster salad would be good too.   For smoked salmon I get large pieces of salmon and lay it flat.  Then I smother it with cream cheese/sour cream/chive mixture and roll it up tight.  Refrigerate.  Then cut into little pinwheels you can serve plain, on top of bread or a cucumber.  Yum.   A trick I learned here a long time ago was to cut season puff pastry with parmesan cheese and then...
I've never had ramen salad, how wonderful, can you share your recipe?
 Thank you   This was from a few months ago.  Of course fried chicken is available everywhere in the south, but my mother only cooked it once a year on my birthday.  Fried chicken used to be my favorite food in the whole world.  
 Well guess what I grew up in Virginia so  I am a southern girl!  Here's the proof:   I have NEVER seen a country ham here in NY so I'll have to order one.  How long does it last and I need to find something to do with it other than red eye gravy.  We used to slice it thin and eat it on sandwiches.
@petalsandcoco IMO Guinness makes the BEST gravy!
@French Fries no kidding that's wild! Why do you call it that? @petalsandcoco no it's broccolini. It's not my favorite but my son likes it. He calls it trees. I like rapini too but have only tossed it in pasta or eaten it as a side dish as you described. I wonder what else can be done with it.
I want one too! I want it from virginia!
I dry brined it over night. Then I seared it. Then I put it into a 225F oven until it reached 115 internal. Then I turned off the oven and left it in there for 40 min until it reached near 125F. It's the only way. It's perfect and tender and well seasoned. I wonder what other cuts I can do this with.
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