Macaroni and Cheese…Terrance You Are The Man!!


A great new side dish…

Thanksgiving is right around the corner.  I thought I would hit one out of the park and give you all an amazing Macaroni and Cheese recipe.  The recipe is such a hit I just had to share.  Ever have those friends that find something great and like to keep it a secret…not me. Pasta and cheese casseroles have been included in cookbooks since the early 14th century.  It was first found in an old medieval cookbook named Liber de Coquina and described as fresh hand-cut pasta sandwiched between a mixture of melted butter and cheese.   Thomas Jefferson had his first encounter with macaroni while in both Paris and northern Italy.  He even commissioned the American ambassador to Paris William Short to purchase a machine to make it.  Long story short, Thomas didn’t think the machine was suitable enough so he imported a macaroni and cheese machine and served “macaroni pie” at a state dinner.  As a result, in the United States July 14th was branded “National Macaroni and Cheese Day”.  Getting back to my recipe, I actually didn’t make it up but found it searching on the web.  I hope you all enjoy it and you don’t find it is too much work to make. Let me know how it was!!!

Happy Thanksgiving!!!! Enjoy!!!!!!


Yummy Recipe For Summer, Branzino With Herbs

Category : FABFOOD

AS A FOOD TOWN, Austin, Texas, is known for down-home grub (barbecue, breakfast tacos) heavy on the smoke and spice. But when Tyson Cole opened Uchi, his contemporary Japanese restaurant, in 2003, he had something very different in mind. Having trained under sushi masters in Tokyo and New York, he’d returned to Austin with a solid understanding of Japanese cuisine and a deep appreciation for its simplicity and balance—not only in terms of flavor. “Textures are key in all my food,” said Mr. Cole. “It’s important to avoid having too many in a dish.”


His Restaurants: Uchi and Uchiko in Austin, Texas, and Uchi in Houston.

What He’s Known For: Bringing serious Japanese cuisine to Austin’s laid-back dining scene; inventive, sculptural dishes that are as beautiful as they are delicious.

In Mr. Cole’s first Slow Food Fast contribution, raw tomatoes, baby arugula and fresh mint are the counterpoints to perfectly seared branzino fillets. Thai chili and lemon zest contribute layers of heat and acidity. “Each ingredient is highlighted, and everything is even,” the chef explained.

The recipe comes from Uchiko, Mr. Cole’s second Austin restaurant, which looks beyond Japan to other parts of Asia for inspiration. “This is a simple dish with a quick pick-up,” Mr. Cole said. “It’s been on the menu since day one.”

Fast and easy to prepare as the recipe is, Mr. Cole takes the same care with it that he does with his creative sushi preparations. Dress the tomatoes immediately before serving and taste as you go, to make sure the dressing doesn’t overpower the natural flavor of the produce. When cooking the fish skin-side down, be sure to coat the pan completely with oil, and to watch the fillet closely. “When it starts to release from the pan, flip it,” he said. That’s all it takes to ensure that the skin crisps evenly and provides that snappy textural contrast Mr. Cole finds so appealing.

Branzino With Herbs, Tomatoes and Thai Chilies

Total Time: 20 minutes Serves: 4



2 tablespoons dried Thai chilies or dried chiles de árbol, finely crumbled

1 teaspoon minced garlic

Zest of 1 lemon

¼ cup plus 2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

4 branzino fillets, skin on (about 1½ pounds total)

2 cups mixed heirloom baby tomatoes, cut into bite-size pieces

1 tablespoon finely chopped mint, plus 2-3 tablespoons roughly torn mint leaves, for garnish

½ cup baby arugula

What To Do

1. In a small bowl, mix chilies with garlic, lemon zest and ¼ cup oil. Season with salt and pepper.

2. Season fish with salt and set aside. Toss tomatoes with chili mixture and chopped mint.

3. Add remaining oil to a large sauté pan set over medium-high heat. Once oil is hot, lay fish into pan skin-side down. Cook until skin is crisp and brown and easily releases from pan, about 5 minutes. Flip fish and cook 1 minute more.

4. Distribute fish, skin-side up, among four plates. Scatter with tomatoes and top with arugula leaves. Garnish with roughly torn mint and sprinkle with salt. Serve immediately.

—Kitty Greenwald, Full Article, Styling and photos by
James Ransom for The Wall Street Journal, Food Styling by Jamie Kimm, Prop Styling by DSM

BETTER TOGETHER | Bright tomatoes and greens complement crisp-fried branzino.


A version of this article appeared April 20, 2013, on page D4 in the U.S. edition of The Wall Street Journal, with the headline: Branzino With Herbs, Tomatoes and Thai Chilies.

Read It And Eat…From Guy Fieri’s Pretzel Chicken Fingers to Home Made Spicy Tomato Soup

Category : FABFOOD

Lunch is something we don’t think about at work until hunger strikes mid day. If we don’t have the time to run out to grab a bite it usually means ordering in soup, salad, sandwich or as most of us hate to admit, attacking the candy in the vending machine (working full or part-time, you should still be allotted the same amount of time for lunch).


I found a great article with some wonderful lunch ideas that you can bring from home. Believe it or not, I have actually made some of these on my own and it definitely hit the spot (which one did you make?).  Here is my favorite,   Soup’s On: Spicy Tomato and Blue Cheese Soup, Posted by Yumsugar.

When I think of a deliciously comforting tomato soup recipe, the ingredients beer, blue cheese, and sriracha definitely do not come to mind. However, these out-of-the-ordinary elements are exactly why I knew I had to make this soup. Created by Iron Chef Michael Symon for Pilsner Urquell, the combination actually works — wonderfully well.

This soup is not your grandmother’s tomato soup: While the rich flavor of tomatoes is most prominent, it has undertones of fizzy tanginess and pungent creaminess. The spicy sriracha adds a compelling and addictive heat to the velvety liquid. I so enjoyed this recipe that I have plans to make it again very soon. Don’t be afraid of the odd ingredients. This soup is excellent! To look at the recipe, read more. 

Try these 10 simple recipes to bring to work for lunch. They are mouth watering, healthy, and fun.

And I didn’t even need to return the stare of the M & M’s gazing at me in the machine… One food tip for the day…If you live in NYC, and cant bring your own lunch to work, you must, must run over to Guy Fierie‘s new restaurant called Guy’s American Bar and Grill. They have this dish on the menu called Awesome Pretzel Chicken Tenders…please let me know how they are if you get there before me…I can’t stop thinking about them ever since reading about the restaurant. Enjoy!



Summer’s Here!!! All Work No Play ?


While summer is in full bloom and we are pondering our next career option or work objective whether it be freelance or part-time, let’s take a moment to switch gears and talk barbeque sauce…Many of us love nothing more than making a great steak or piece of chicken on that barbeque grill that has been left idle and untouched for so many months..Let’s pay it some attention! In doing some research I have come up with a list of some five-star reviewed barbeque sauces that I hope will pique your interest as well as your taste buds. While I have not tasted any of these to personally give my recommendation, my research skills are far superior than most and my instinct top notch!! So enjoy! I will be back soon to get back to the grass-roots of my blogs and that is work!! So enjoy while you can…