tag:blogger.com,1999:blog-40862068475794515112024-02-19T04:36:44.611-05:00The Extra Platetheextraplatehttp://www.blogger.com/profile/12092302183763736658noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4086206847579451511.post-72015830656957772272010-08-22T22:04:00.004-04:002010-08-22T23:29:32.757-04:00It is here..<div style="text-align: center;">Rice Krispy treats with an ice cream center.. Rejoice.<br /><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/The%20Extra%20Plate/qbees_2.jpg" /><br /><br /></div>theextraplatehttp://www.blogger.com/profile/12092302183763736658noreply@blogger.com0tag:blogger.com,1999:blog-4086206847579451511.post-63812116404803424012010-08-10T19:03:00.008-04:002010-08-16T12:00:34.950-04:00No leftovers..<div style="text-align: center;"><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/The%20Extra%20Plate/tacochulo_santacruza.jpg" /><br /><br />..not this time. I went to Taco Chulo the other day and was introduced to something incredible. The Santa Cruza burrito. It was in the Chulos y Pimps section and to say the least there was nothing left for the extra plate to pass around. Spinach, avocado, black beans, peppers and more. If you are in Williamsburg Brooklyn anytime soon, you're just gonna have to get your own.<br /></div>theextraplatehttp://www.blogger.com/profile/12092302183763736658noreply@blogger.com0tag:blogger.com,1999:blog-4086206847579451511.post-23138173413529913702010-08-06T07:36:00.000-04:002010-08-05T19:07:51.858-04:00Bagels<div style="text-align: center;"><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/The%20Extra%20Plate/Bagels/Bagels_May10_008.jpg" /><br /><br />I'm not sure about you but sometimes I wake up very early. I don't know why, maybe its the stomach roaring, or maybe its the sun peaking into the bedroom alittle too soon. Either way, there is really so much you can do when its the weekend and no one is awake and you don't want to be too noisy. Sure you can go for a run, read a book, or better yet, you can make bagels! Yup, nothing better than your friends waking up to bagels and better still when their fresh made in your own kitchen. I know, you can just buy them for a $1 but what's the fun in that? <br /><br />the shape<br /><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/The%20Extra%20Plate/Bagels/Bagels_May10_002.jpg" /><br /><br />the bake (yes, after boiling)<br /><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/The%20Extra%20Plate/Bagels/Bagels_May10_005.jpg" /><br /><br />the plate<br /><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/The%20Extra%20Plate/Bagels/Bagels_May10_006.jpg" /><br /><br />the wakeup<br /><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/The%20Extra%20Plate/Bagels/Bagels_May10_010.jpg" /><br /><br />See you in the morning..<br /><br /></div>theextraplatehttp://www.blogger.com/profile/12092302183763736658noreply@blogger.com0tag:blogger.com,1999:blog-4086206847579451511.post-75934518944702852852010-08-05T18:51:00.006-04:002010-08-05T19:07:17.024-04:00Time to go fishin'<div style="text-align: center;">On the eastern tip of Long Island there's a fish so good a friend once called it a sea cherry. Yes, tis the season for Black Sea Bass (pictured here is actually Branzino which is alittle more silver and slender than its fatter Atlantic cousin). It may be one of the easiest, most tasty dishes you can make and rarely will there be anything left over. Ready? Other than frying, this is how you should cook it. Clean your fish, stuff with lemons and herbs, place in a baking dish, salt and pepper both sides, decorate with olives, garlic and grape tomatoes, bake. Now you try..<br /><br />Start<br /><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/The%20Extra%20Plate/Sea%20Bass/SeaBass_May10_003.jpg" /><br /><br />Eat<br /><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/The%20Extra%20Plate/Sea%20Bass/SeaBass_May10_007.jpg" /><br /><br />Finish<br /><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/The%20Extra%20Plate/Sea%20Bass/SeaBass_May10_010.jpg" /><br /><br />..and don't forget to eat the cheeks.<br /></div>theextraplatehttp://www.blogger.com/profile/12092302183763736658noreply@blogger.com0tag:blogger.com,1999:blog-4086206847579451511.post-2250029682485158052010-04-29T17:22:00.002-04:002010-04-29T17:27:19.224-04:00Its only Thursday but..<div style="text-align: center;"><br /></div><div style="text-align: center;">The weekend is almost here.. are you ready??<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.youtube.com/watch?v=eDU0CTDMk2g&NR=1"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRkYi2r1RP0Tkb-E-9j-ozazvvYHEH1bXjIve3FREqdRJioJxTGv2y2plIA6d1qCgR-tOmNNFlorr0hNMtUGSKVXvADUdMWFGm2mZLkcaOtwSgkI_thLFSzSIP4gJRuvX5HuyXE2PHpM/s400/Picture+5.png" alt="" id="BLOGGER_PHOTO_ID_5465673866489510050" border="0" /></a><div style="text-align: center;">http://www.youtube.com/watch?v=eDU0CTDMk2g&NR=1<br /></div>theextraplatehttp://www.blogger.com/profile/12092302183763736658noreply@blogger.com0tag:blogger.com,1999:blog-4086206847579451511.post-80962582603626026512010-02-08T00:00:00.000-05:002010-02-08T00:00:02.727-05:00Migas!<div style="text-align: center;">Wimberley Style!! When in Texas, you've gotta have Migas. I don't care if you buy 'em at Maude's or you have a big 'ol kitchen and making them for the ones you love.. EAT! This is what you need: Tortilla chips, eggs, onions, garlic, jalapeno, and cheese. Pair w/ some tomatoes, guacamole, and refried or black beans and everyone is going to be smiling. We made these one January morning in the country after a good solid night of fun. Let me tell you.. nothing hits the spot like this.<br /></div><br /><div style="text-align: center;">Chips getting ready<br /><a href="http://photobucket.com/" target="_blank"><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/The%20Extra%20Plate/Migas01.jpg" alt="jalapeno,garlic,red onion,tortilla chips" border="0" /></a><br /><br />Breakfast is served!<br /><a href="http://photobucket.com/" target="_blank"><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/The%20Extra%20Plate/Migas02.jpg" alt="garlic,red onion,tortilla chips,eggs,refried beans,guacamole,grape tomatoes" border="0" /></a><br /></div>theextraplatehttp://www.blogger.com/profile/12092302183763736658noreply@blogger.com0tag:blogger.com,1999:blog-4086206847579451511.post-82490545962064225832010-02-07T15:47:00.005-05:002010-02-07T16:45:25.532-05:00Little coconut for the soul..<div style="text-align: center;"><a href="http://photobucket.com/" target="_blank"><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/The%20Extra%20Plate/CocoVeg01.jpg" alt="Photobucket" border="0" /></a></div><div style="text-align: center;"><br />This easy dish came together at the end of December.. It was cold and all those good root veggies and tough greens are still at their best: Acorn squash, kale, carrots, grape tomatoes finished w/ some mushrooms. What better way to warm the soul then served over some brown rice and coconut milk. Add jalapeno early and the heat is on!<br /></div>theextraplatehttp://www.blogger.com/profile/12092302183763736658noreply@blogger.com0tag:blogger.com,1999:blog-4086206847579451511.post-32857350006895600642009-12-02T21:26:00.002-05:002009-12-02T21:48:15.332-05:00Little leftovers..<div style="text-align: center;">Sometimes things were meant to go together.. like leftovers and melted cheese on a bun. </div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: 10px; color: rgb(102, 102, 102); white-space: pre; "><a href="http://photobucket.com" target="_blank"><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/120109_lo.jpg" border="0" alt="Turkey,Cheddar,Leftovers" /></a></span></div>theextraplatehttp://www.blogger.com/profile/12092302183763736658noreply@blogger.com0tag:blogger.com,1999:blog-4086206847579451511.post-54357184247123136912009-11-21T12:43:00.007-05:002009-11-23T12:35:28.638-05:00The year was 1908<div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande', serif;font-size:10px;"><a href="http://photobucket.com/" target="_blank"><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/extraplate_112109/112109_022lo.jpg" border="0" alt="Griswold,Waffle Iron" /></a></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">And this little beauty was sold at the General Store in just about every town in Pennsylvania, the Griswold No. 8 waffle iron. You can bet every saturday morning, kids were warming to the hearth and waiting, watching, and eating with glee beautiful piping hot waffles. This morning, little more than hundred years later, not much has changed. TASTE-EE!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Buttermilk waffles w/ Apple compote</i></div><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://photobucket.com/" target="_blank"><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/extraplate_112109/112109_017lo.jpg" border="0" alt="belgian waffles,apple-cinnamon compote" /></a></span></div>theextraplatehttp://www.blogger.com/profile/12092302183763736658noreply@blogger.com0tag:blogger.com,1999:blog-4086206847579451511.post-46857088967831680702009-11-16T21:29:00.007-05:002009-11-16T22:12:24.316-05:00Flounder w/ sauteed brussel sprouts and kale<div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s957.photobucket.com/albums/ae53/gregbackstage/?action=view&current=111609_001cr.jpg" target="_blank"><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/111609_001cr.jpg" border="0" alt="flounder,brussel sprouts,kale,cannellini beans" /></a><br /><br /></span></div><div style="text-align: center;">Walking through the green market this morning and seeing fresh stalks of brussel sprouts set my mind ablaze. I knew this was dinner but with what? The meal could not be too heavy (goodbye potatoes) and having eaten way too much over the weekend, not too gamey or with red meat or pork. Passing through the stalls and taking inventory, I quickly spotted a table of Kale (the 'it' vegetable as it would appear) and decided a simple saute with red onion and garlic would be my meal. Plated with seasoned cannellini beans and served under a nice lemon flounder, I knew we would be smiling later in the night. Enjoy!</div><div style="text-align: center;"></div><div></div><br /><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s957.photobucket.com/albums/ae53/gregbackstage/?action=view&current=111609_002cr.jpg" target="_blank"><img src="http://i957.photobucket.com/albums/ae53/gregbackstage/111609_002cr.jpg" border="0" alt="flounder,brussel sprouts,kale,cannellini beans" /></a></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4086206847579451511.post-37749304769194774522009-11-16T20:59:00.001-05:002009-11-16T22:10:59.308-05:00Welcome to the table!<div style="text-align: center;"> Hello and welcome to the table! We all enjoy cooking for ourselves or a group of friends. Whether we're whipping, basting, roasting, or sauteeing, there always seems to be a little extra for another plate. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"> That plate is yours so please, pull up a chair and take a seat!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><br /></div>Unknownnoreply@blogger.com0