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Recipes that include dried parsley

Street Food at Home: Lamb Gyro

Tuesday, September 8, 2009

We’re still touring through California, but for those of you hungry for a recipe, here’s a treat we did just before leaving…

One of my favorite lunch foods (when I’m not strictly following lunch.foodmayhem.com) is street meat.  I’m talking about lamb shawarma from a cart.  One of my favorites in Manhattan is the guy in front of Food Emporium on 14th Street, near Park Ave South.  However, he’s always gone when I get home!  So I had to take matters into my own hands and make my own–a difficult task when you don’t own a spit.

Lamb Gyro in Pita 2

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Lon’s Ragu

Monday, July 20, 2009

A long time ago I worked in south Brooklyn (Sheepshead Bay) in the back of a charity, in a small room that barely fit me and Theresa, a hardcore Italian-American. She was a great person, but had a harsh (typical Brooklyn) personality; she had a raspy voice and didn’t take BS from anyone; especially about “gravy” vs. “sauce”. If you’re thinking “gravy” is something brown you pour over steak, move on, you’re not ready for this.

Theresa explained that a tomato-based sauce without meat in it (like marinara), is “sauce.” If it contains meat, then it is not a “sauce” it’s “gravy.” So what is the premier gravy? Ragu.  (p.s. I do not agree with her assessment, this is sauce).  Also, this is another checkpoint, if you think I might be referring to the bottled sauce, you are on the wrong web site.

Seriuos Ragu 1

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Herb Parpadelle with Ground Bison

Sunday, June 7, 2009

While talking to my mom on the phone earlier today, she asked what I was up to.  I said, “Just making some pasta.”  Mom asked, “Fresh pasta?”  And I said, “Yea, I’m making some herb parpadelle for Jessica.”  “Oh funny,” Mom said, “I just saw Joanne Weir making something like that on TV.”  Not so weird, I replied.  I saw the same show and that’s what inspired me.  Actually, the show was a bit bizarre.  The interaction between the older Weir and the younger guy she was teaching was just weird.  First, he seemed like a male bimbo, a mimbo.  And she was half-brooding and half-cougaresque.  Getting past the oddity, the dishes looked delish.

Greek Oregano and Catnip

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Turkey Meatball Puttanesca

Thursday, January 15, 2009

Some people love olives, popping them whole, one after the other. They’re too strong for me to eat alone, but I do like the way they flavor sauces. Puttanesca is the perfect example. I had my heart set on making it when I realized I didn’t have any anchovies, so it turned into a Turkey Meatball Puttanesca. The result is a perfect winter comfort food, without being heavy and fattening. It’s actually incredibly healthy and you’ll be surprised how tender lean turkey can be.

This is one of those dishes you make in large batches because it reheats so well, and if you’re serving to company, it’s actually best the next day.

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Cornmeal Crusted Bay Scallops

Friday, November 21, 2008

I got a bag of frozen bay scallops at Trader Joe’s and they were quite large for bay scallops. The first half of the bag was sauteed and thrown in a pasta, which was ok, but we really hit a home run frying the rest. They’re bite size and fun to pop in your mouth. My mom practically jumped up and down about these.

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Latin Fried Rice

Thursday, October 16, 2008

We got home tonight from the Light the Night Walk, an awareness / fundraiser for The Leukemia & Lymphoma Society. It was really a great time — we took Ice (our dog) down to South Street Seaport and signed in. We got a few hot dogs, balloons, wrist bands, a bag of chips and hung around the huge crowd. Fortunately, we happened to be near the starting point of the walk, so we were amongst the first few hundred people heading to the Brooklyn Bridge. We walked halfway across then turned around and walked back. When we got off at City Hall Park we fed Ice and then it was our turn.

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