Tag Archives: main course

Bo’s Perfect Porterhouse Steak (no-grill method)

Since it is release week for You Can Leave Your Boots On, I thought I would bestir myself to write my own #FoodieFriday post featuring something from the book.  Bo loves a Porterhouse.  That sounded good.

There are lots of methods for cooking steak on the interwebz, including this crazy freeze-fry method, which sounded like way too much effort.  Hmmm… maybe I could get Bones to do this for me instead of actually doing my own work. (Have we discussed how lazy I am?) This turned out to be the easy part. Like Travis, I don’t often offer to bring home 2 lb chunks of red meat – Bones couldn’t quite pull off blasé as he agreed.  You know, as a favor. Just because he loves me.


 

2 lb Porterhouse SteakBones:

This is a simple method for cooking almost any steak and it doesn’t require a grill.

  • olive oil
  • 2 lb porterhouse steak
  • salt
  • black pepper
  • red pepper
  • minced garlic
  • butter (about a tablespoon)

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Becky and Morgen’s World Famous Mac ‘n Cheese

I can’t stop looking at the picture. Serious drool happening over the picture. Check out this amazing mac ‘n cheese recipe from Becky Flade,  y’all.  Also, Becky’s new book, Fated Hearts, which I will read while floating in and out of a cheese coma.


BECKY AND MORGEN’S WORLD FAMOUS MAC ‘n CHEESEBecky:

There are a lot of things I love about being born and raised in Philadelphia. We have history and culture; our sports teams are legend; a legacy of entertainers call, or have called, my hometown their own; and we have a reputation for being fierce, loyal and passionate. But above all that, we have FOOD: Tastykakes, cheesesteaks, scrapple, Peanut Chews, soft pretzels; there’s a veritable plethora of options that taste just oh-so-good in the City of Brotherly Love!

One of my favorite Philadelphia staples, something I didn’t realize until I went to college in a different state was specific to Philadelphia, is Cooper sharp cheese. I’ve been informed that, like Yuengling lager, the cheese has broadened its horizons and can be found in other locales, but, like me, it is a Philly native. MMM. I think it’s widely known that anything is better with cheese, but until you’ve layered Cooper on your mashed potatoes, or baked ziti, you haven’t lived.

Philly Food

Everyone enjoys the comfort and tradition of baked mac ‘n cheese but my youngest and I experimented with a pound of Cooper and some heavy cream. We came up with what we call our “World Famous Mac ‘n Cheese.” Of course, the world is my house and our closest call to fame is the adoration of my brother, currently living in southern Maryland, who had the opportunity to sample some and fell in love with it. Each time we make this rich dish, I snap a picture and send it to him via our cell phones to tease and torment like a good big sister should.

Cooper Sharp Cheese

BECKY AND MORGEN’S WORLD FAMOUS MAC ‘n CHEESE RECIPE

16 oz elbow macaroni

1 lb cooper cheese, block, shredded

½ cup parmesan cheese, grated

¼ cup scallions, diced

3 cups heavy cream

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Rebecca E. Neely: Make an Authentic Diner-Style Hoagie

I’m so not showing Bones this post. In case you didn’t guess, Carlo’s meatball sub fetish came straight from my hubs. This yummy hoagie recipe from Rebecca Neely looks like something he might love better than me. Rebecca’s brought a tasty excerpt in addition to the hoagie-building lesson and if you make it to the bottom of the page you can find a rafflecopter giveaway!


Author Rebecca NeelyRebecca:

I grew up in my family’s restaurant business, an actual, cool, Mom and Pop style diner. Only at the time, it wasn’t yet retro! In true 1970s fashion, it sported lots of brown and Crayola orange, from the countertops to the paneled walls, to the vinyl covered booths. Design crimes and all, it’s a place that’s part of my soul, and though long gone, lives on graciously in my memory. Continue reading

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