Sip. Slurp. Share.
Here we have some Fake Veal Piccata. OK, it’s pork, because I’m cheap and my fiance has morals. But honestly, pork in place of veal is a terrific substitute that will please your taste buds and wallet. Using chicken to make parm, picatta, marsala, whatever, isn’t exactly my favorite type of protein to work with….
By Adam Baratz Curry can be a daunting task to the unacquainted. I always thought that it was something out of my grasp and best left to the experts at Indian, Jamaican and Thai restaurants. Then I finally researched it a bit and started making my own curries from scratch. Which is fun…
By Adam Baratz A pressure cooker can seem like a scary, medieval device, with the power to maim and terrorize you and your kitchen. The days of exploding soups are over. The pressure cooker of today is safe and will push out a delicious product. I know the slow cooker is probably more in style…
By Adam Baratz Sometimes you go into a situation with ill confidence, and go through the motions, just because. That is precisely how this day started. Little did I know but, this would be one of the best days the best day of surf fishing that I have ever experienced. Should I have said spoiler…
By Adam Baratz Bluefish are the redheaded step-child (sorry gingers) of the fishing world. That said, I keep seeing it on tons of posh restaurant menus, so somebody is eating it. That somebody, is me. I can’t get enough catching and eating of this voracious fish. They fight hard and you can even catch them right…
By Adam Baratz Around mid May the saltwater fishing starts to improve in the New England region. Striped bass and bluefish make their annual migration along the east coast of North Carolina, Maryland, New Jersey, Connecticut, up through RI and as far north as Southern Maine. I’m from Boston and my favorite area to…
By Adam Baratz Two of my favorite things in one place – meat on a stick and Chinese food, General Gau’s chicken Chinese food to be exact. The best part. Totally. Guilt. Free. I don’t think I’ve ever ordered take out Chinese and said to myself boy that was a great choice, good thing I…
By Adam Baratz Take a deep breath and try to have an open mind – today we are eating a fish head. And no, it isn’t soup, it’s head and only head. Come on who isn’t a fan of good head, of a fish. Alright, I’m done with innuendos, maybe. But seriously, if you’re not…
By Adam Baratz I have shared this in the past – but I will reiterate – I love, love, love soba noodles. This recipe literally takes 5 minutes to make (not including time to boil water) and presto a side dish is born. There is an uber sesame flavor permeating this dish ten fold….
Sometimes I enjoy making extravagant meals, that takes days of preparation, hours of work and constant attention. Usually, that isn’t case. USUALLY, I’m in a rush, going somewhere, trying to work out, have to walk my dog, tired from work, don’t want to cook, tempted to order take out, make an order of take out…
Hookin’ And Cookin’ – Rainbow Trout With Capers Olives And Tomatoes By Adam Baratz Winter is finally over – YES! Once I start catching trout it finally hits me that the frigid days are in the rear view and I’m allowed to be human again. You know, human, like I can leave the house,…
After 20 posts it needs to be said that I’m an addict. I have a terrible addiction to all that is Asian food. Growing up Jewish, you become conditioned to crave anything fried, sprinkled with MSG, and prepared by those of Asian descent. It’s not my greatest selling point that I’m a Pu Pu pilferer….
