Tony Theobald's Profile
Best Crabs in the area
This is the the best in Baltimore. A little hard to find; but worth the effort
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Cantler's Riverside Inn
458 Forest Beach Rd, Annapolis, MD 21409
Slider Rolls
Have been using Pepperidge Farm or Arnolds Parker House rolls for years. YUM.Just make sure that you place the onions on top of the burger patty and allow the roll to absorb the steam and grease !
Mucky Duck-Detroit
Bought some yesterday at the Kroger in Midland. Located on Ashman Street just south of Saginaw Road.
Garlic Bread...To Die For!
Anybody who ever ate at Maria's has very good memories of the place. The Lasagna was to die for.
Garlic bread was a treat for me as akid.
Braciole
You might find this to be the answer you are looking for: I have used it and recommend Italian Food Forever as a web site for authentic Italian Recipes.
CIAO
Beef Braciole ~ These tasty, tender beef rolls are cooked in a robust tomato and wine sauce. They go perfectly with a side dish of Risotto Milanese, garlic mashed potatoes, or polenta.
Serves 6
by Deborah Mele
1 1/2 Pounds Top Sirloin, Cut Into 12 Small Thin Slices
2 Cloves Garlic, Finely Minced
2 Tablespoons Fresh Rosemary
6 Thin Slices Of Prosciutto, Cut In Half
1/4 Cup Grated Parmesan Cheese
1/3 Cup Olive Oil
1 Cup Dry Red Wine
1 Carrot, Finely Chopped
1/2 Onion, Finely Chopped
1 Celery Stalk, Finely Chopped
2 Cups Chopped Canned Tomatoes
Salt & Pepper
1/4 Cup Chopped Fresh Parsley
Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet. Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes. Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes. Serve hot with a side dish of your choice.
Buon Appetito!
Deborah Mele 2002
Fresh Fish, Grouper, Snapper and Pompano, not fancy ingredients, favorite way to cook
In Florida there are numerous restaurants that serve Grouper and Red Snapper in a crunchy breading.
This is a copy of my take on this. : http://www.scribd.com/doc/12738988/Crunchy-Fish
Serve with a Raspberry Mango Salsa. Also available at my site on SCRIBD
Beach Bistro
Several visits to the Beach Bistro have convinced us and several of our friends that this may be the very close to the best restaurant we have been in. One of our closest friends was with us the last time we were there. She has traveled the entire US and been in many of the 5 Star places in this country. She claims that this is at the top pf the heap. We'll be there twice in February. Thanks to Shawn & Company.
Source for Dried Seville Orange Peel?
According to Wikapedia:
Seville orange (or bigarade) is a widely-known, extremely tart orange now grown throughout the Mediterranean region. It has a thick, dimpled skin and is prized for making marmalade, being higher in pectin than the sweet orange, and therefore giving a better set and a higher yield. It is also used in compotes and for orange-flavored liqueurs..
I had to look it up, as I wasn't sure.
Would seem that the Curacao peel should work.
Macaroni salad
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Try this White Bread Recipe. It is a Copy Cat of the KFC recipe. How much better does it get ?
1 (7 ounce) box elbow macaroni, cooked
2 stalks celery, minced fine
1 tablespoon instant minced onion
1/3 cup diced sweet gherkins
1 1/2 cups Miracle Whip
1/2 cup mayonnaise
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1 teaspoon sugar
1/4 teaspoon salt, to taste
1. Combine everything just as listed.
2. Refrigerate salad tightly covered several hours before serving.
varieties of wood chips? oh, and smoked chicken
Pork butt is a very subjective cut when smoking. Probably the best and most popular chips are Hickory & Oak in major parts of the south. We use a lot of Maple here. I have a 10 lb bone in butt (which are on sale here at 99 cents a pound) smoking in my Weber as I write this.Started at 6 AM this morning and I add charcoal and chips every few hours. Will cook for at least 12 hours..
Alder is without a doubt, my choice for any fish. We do a lot of fish here in Michigan.
Chicken does really well using Fruitwood.We use a lot of Apple and Cherry from the orchards near Traverse City. When smoking; Use indirect heat and try to keep your heat at somewhere around 225 degrees.
