what are you eating??

[andynap]

Phyl makes the gravy and meatballs and crab gravy- I can too if necessary. I do the frying and grilling.

 

[MIke R]

I make the gravy and meatballs...Wendi makes the bread, the salad and the dessert

 

[amyb]

My Italian recipe came from Josephine, a great neighbor. We were newlyweds and Josephine lived in an apartment above us. Phil would get home at night, enter the foyer, and die from the smells of dinner cooking. It would be Josie's, not mine!

I bravely asked for cooking lessons. Josie never measured, but she taught me in my own pots which I still own and use to this day-after 48 years!

A terrific lady and I think fondly of her each time I make gravy and meatballs. I have to do her lasagna when it cools off again.

 

[LindaP]

That's cute Amy.....I learned from Bill's mom, and even knew a few secrets of the sauce, that only recently, his sister learned!
They didn't call it "gravy" (must be northern Italian), they called it "sauce", and for extra amounts, it was "additional sauce".
I used to make it when Bill was in dental school, and nights when I was serving it, there would always be extra study-group partners wandering in. The smells were delicioso!

 

[amyb]

And I passed my recipes on to my sons-all 3 now cook better than me. Son Daniel is now in to competitive BBQ and won his home town cook off a few weeks ago-Charlie is very proud of that trophy.
Charlie likes ribs

 

[Peter NJ]

Last night at Reggae night on the beach;

BBQ Chicken
Ribs
Clams on the grill
Jerk Chicken
Beef Patties
Many Snacks
Plenty O Booze

New favorite...Clams cooked on the grill..Outrageos..Dipping them in butter,garlic,S&P didn't hurt either..Simple and delicious..Served in a kids sand bucket..

 

[andynap]

Clams on the grill is good if it's not your grill- try cleaning the burned juice.

 

[Peter NJ]

Not my grill nor did I cook them..brought to my cabana ready to eat..all I did was enjoy them.

 

[MIke R]

yeah I love clams on the grill, but Andy is right..cleanup is a bi*ch

 

[MIke R]

tonight I am grilling medallions of eggplant and boneless chicken breasts

then off the grill and a layer of eggplant, a chicken breast, a roasted red pepper, fresh mozz, basil, another layer of eggplant more fresh mozz....marinara sauce over the top....finished in the oven...

corn on the cob

tomato/cucumber/basil salad

 

[andynap]

I had my first angel hair pesto of the summer tonight- homemade angel hair pasta; basil, garlic, pinola nuts, ev oil, w/ grana padana cheese and corn cakes. I make the pesto the hard way- in a marble mortar and pestle.

 

[MIke R]

yum!

sometimes I do angel hair in olive oil, with garlic and pine nuts, raisins, and anchovies....love the salty sweet combo

and I too make my pesto in a marble mortar and pestel

 

[andynap]

I bet you didn't carry the mortar and pestle in your suitcase on the plane back from Volterra- ugh

 

[MIke R]

uh....no...LOL

 

[Dennis]

Right now, Junipero Martini with a lemon twist. Stirred, of course.

Later, pan-seared Dry Aged Porterhouse.

 

[andynap]

I got a porterhouse today at the Farmers' Market for later in the week but it's to grill. It's pretty thick- do you cover it in the pan?

 

[Dennis]

It's in the pan as I type naked.

But maybe not as thick as yours?

I finish in the oven. 500 degrees for 4minutes.

 

[andynap]

Oh- in the oven. OK

 

[bto]

Uh oh, Andy and Mike would croak if they knew I made angel hair pasta with a jar of Trader Joe's pesto tonight. My family loved it though!

 

[andynap]

Nah- whatever works for you.