This is gonna be quick and easy and fun and delizioso… For each bowl, grate about a ½ cup of Parmigiano-Reggiano cheese. Get a 12-inch, non-stick sauté pan, put it over medium to medium-high heat. Put the cheese in the pan, spread in a thin layer (make a 7-inch disk), and let it cook until it starts to bubble and brown, about 3 minutes. Remove the pan from the heat for a minute. Get a...
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I love thighs. Let’s face it people, thighs are lovely. Whether you’re talking about a piece of chicken, or the female anatomy, thighs are the best. They’re soft. Kinda sexy. Juicy. Chicken breasts? They tend to dry out when you’re cooking them. They’re really good for some things, like cutlets and Milanese and chicken piccata, but in general, I prefer chicken thighs. I also love pesto. I got a little sick of it when my...
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Slim Man Cooks Halibut with Capers, Lemon, and White Wine So…I went to house/dog sit for some friends. Their kid, a 20-year-old singer/surfer/guitar player with dreadlocks, had bought 2 pounds of fresh halibut, as in really and truly fresh, not frozen and then defrosted fresh, we’re talking fresh caught that morning. The fish was so fresh that I had to give it a cold shower. They asked me to cook. I love to cook. And...
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Click on the pic to see the YouTube video Pasta Carbonara You can only eat pasta carbonara a couple times a year. Any more than that and you’ll have to walk around with a defibrillator duct-taped to your chest. It’s a heart-stoppin’, artery-poppin’ dish that might kill ya. It’s one of my favorites. This is my own version. I added white wine, which gives it a little kick. But if you’re having it for breakfast—it...
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