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Tag Archive for 'brad'

cuz i’m a faggot

Published
by
Paul Pellerito
on 5 September 2008 at 3:56 am
in my own words
.

Here’s some Liza Minelli, cuz i’m a faggot.

“You know your best friend doesn’t necessarily have to be a person.
Sometimes your best friend can be an inanimate object…

I love a piano.”

Sweet Baby Lettuces, Maroon Carrots, and Beet Salad

Published
by
Paul Pellerito
on 1 April 2006 at 7:32 pm
in my own words
.

1 pkg sweet baby lettuce
3-5 maroon carrots
1/4 cup sugar
3 large beets
water
Brad’s Dijon Vinagrette Dressing
4oz garganzola cheese
salt
pepper

Wash and peel carrots. Shave in large flakes, discarding the heartwood. Sprinkle with sugar and let stand in a bowl for 10-15 minutes. Boil beets for 30 minutes, rinse with cold water and peel. Slice and leave to cool. Coarsely chop carrots and beets, toss with greens and dressing. Served with crumbled cheese and salt and pepper to taste.

Redskin Potato & Eggplant Mash

Published
by
Paul Pellerito
on 1 April 2006 at 7:22 pm
in my own words
.

1 large Eggplant
5 medium redskin potatoes
water to cover
1/2 cup milk
1 tablespoon romano cheese
1 tablespoon parmasean cheese
salt
butter
pepper

Skin eggplant and cut into 1 inch slices. Quarter potatoes. Bring water to boil, add potatoes. Boil until tender. Meanwhile, salt eggplant and let stand for 20 minutes in a collander. Rinse and add to potatoes. Boil until both are tender. Mash while adding milk and cheeses; serve with freshly milled pepper, pat butter and salt. Serves four.

From la Cocina Peters-Pellerito

Brad’s Balsamic Dijon Dressing

Published
by
Paul Pellerito
on 1 April 2006 at 3:04 pm
in Uncategorized
.

1part dijon mustard
2 part balsamic vinegar
3-5 part olive oil

Simple and tasty. Good for most salads. Easy to dress up with onions, garlic, etc.

Brad, Dinner, Etc.

Published
by
Paul Pellerito
on 1 April 2006 at 12:51 pm
in Uncategorized
.

Blogger is still a.f.u, so I’m posting here. Brad’s in town for the weekend, and we’re making a nice dinner.

Pork Chops with Blueberries
servers four

4 spare-rib chops
all-porpose flour, for dusting
2 tablespoons butter
3 tablespoons olive oil
3/4 cup red wine
2 3/4 cups blueberries
scant 1/2 cup honey
salt

Preheat the oven for 400 degrees. Dust the chops with flour. Heat the butter and oil in a small flameproof casserole, add the chops and cook, turning occasionally, until browned all over. Pour in wine and cook until it has partially evaporated, then season with salt. Pass the blueberries through a food mill and mix with honey in a bowl. Spread this mixture over the chops, then cover the casserole, transfer to the oven and cook for 15 minutes. Let stand for 10 minutes, then serve.

From The Silver Spoon New York: Phaidon Press 2005

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