Mariah Milano - The Pornstar Foodie :)

[Smallville22]

It looks delicious :drool2:

 

[Mariahxxx]

One of my favorite meals is soup. I eat soup more than anything else and one of my favorite soups is traditional french onion soup
I have had it in a lot of places including several different cities in France. I LOVE it! So I taught myself to make it! It’s very simple and is such a great soup for cold weather or to make for someone to impress them!
What You’ll Need:
4 sweet onions chopped
3 cups chicken stock
3 cups beef stock
1/2 cup white wine
1/2 cup of butter
gruyer cheese
toast

click here for all my cooking videos and pics and recipes!

 

[bobjustbob]

The stuff I learn here. Man, this thread is great. I've been doing the frittata thing since I've been old enough to heat a pan. But those last 2 steps of getting the brown on top and slicing it like pizza blew me away. My simple scrambled eggs are now ready to impress.

Squally, freezing baked potatoes works. It came in handy for a Superbowl party. Just heat them up, scoop them out and add the flavor fillings. Froze them ready to travel. Warmed them in the oven till browned on top and they were a hit at the party. Frozen baked potatoes are now a staple in my freezer. Make a bunch oiled with salt wrapped in foil and freeze them in the foil. Thanks for the tip.

This pasta cooking debate has me intrigued. My best way is to not add oil and quick rinse in cold water once I get the right texture. It gets the starch off and stops the cooking. This is with boxed stuff. Is the cooking different with fresh and higher quality pasta as far as oil and rinsing goes?

Also I had a last minute cooking emergency of a sort. Buddies coming over for a card game in a few hours and one is a veg. No time to shop. Roasted some peppers and sliced up some mozzarella. Slapped it onto some half slices of nice bread I had. Drizzled some olive oil and sprinkled some oregano and garlic on it and into the toaster oven. They thought I was Mario Batali. Simple shit that cost me less time and money than running out for a bag of chips.

 

[Mariahxxx]

thanks Bob! when I was in Italy the last time I rented a car and drove from Florence all the way down the coast through Naples to Amalfi and stayed in roadside Inns and b&b type places just to experience small town culture and foods. So many people would make frittata and take slices to work with them the same way we take a sandwich. a lot of them have pieces of bread with red wine and sugar on them for breakfast with their coffee. It was a real eye opener in actual Italian food culture. raw beef sausage on bread...yuk lol but it's a common lunch. all the stinky little oily fish and of course the amazing seafood. incredible 12 days I spent.

glad you enjoy this thread

I have had a love affair with veal chops ever since I had my first one at Carmine’s in Manhattan. I have had veal in France that made me swear out loud in a crowded restaurant it was so good. I think that veal is like sex…it’s still good even when it’s bad. I have a great butcher who is an expert with french cuts. His ribeyes are works of art so I asked him to do a veal chop for me and ever since I have been hooked.
Here are some of my veal chops that I have made.

 

[jointsmoker612]

The stuff I learn here. Man, this thread is great. I've been doing the frittata thing since I've been old enough to heat a pan. But those last 2 steps of getting the brown on top and slicing it like pizza blew me away. My simple scrambled eggs are now ready to impress.

Squally, freezing baked potatoes works. It came in handy for a Superbowl party. Just heat them up, scoop them out and add the flavor fillings. Froze them ready to travel. Warmed them in the oven till browned on top and they were a hit at the party. Frozen baked potatoes are now a staple in my freezer. Make a bunch oiled with salt wrapped in foil and freeze them in the foil. Thanks for the tip.

This pasta cooking debate has me intrigued. My best way is to not add oil and quick rinse in cold water once I get the right texture. It gets the starch off and stops the cooking. This is with boxed stuff. Is the cooking different with fresh and higher quality pasta as far as oil and rinsing goes?

Also I had a last minute cooking emergency of a sort. Buddies coming over for a card game in a few hours and one is a veg. No time to shop. Roasted some peppers and sliced up some mozzarella. Slapped it onto some half slices of nice bread I had. Drizzled some olive oil and sprinkled some oregano and garlic on it and into the toaster oven. They thought I was Mario Batali. Simple shit that cost me less time and money than running out for a bag of chips.

Thank you

 

[Mariahxxx]

checkout my video from my trip to Curacao. this is from a day excursion to an island 12 miles offshore called Klein Curacao

 

[Mariahxxx]

I was recently in Curacao which is the Dutch Carribean and my friend Romy who works at Scuba Lodge made me this sandwich. It is INCREDIBLE!!! and soooo addictive! It’s so simple, yet SO good!
What You’ll Need:
Fresh baguette
honey
sliced apple
brie

it’s honestly THAT simple! Wait til you taste this!!
I LOVE you Romy! Thank you for the recipe!
for all my cooking videos checkout http://dinnerwithmariah.com

also make sure you checkout http://scubalodge.com if you want a REAL Caribbean experience with amazing people and one of the most beautiful places on earth, look no further! Ask for Romy or Suzie or Yvette and be sure to tell them that Mariah Milano sent you!

xoxo
Mariah

 

[Chopper3000]

I was recently in Curacao which is the Dutch Carribean and my friend Romy who works at Scuba Lodge made me this sandwich. It is INCREDIBLE!!! and soooo addictive! It’s so simple, yet SO good!
What You’ll Need:
Fresh baguette
honey
sliced apple
brie


Had this for lunch today. I must admit I'm not the world's greatest fan of brie but it did the job on this sandwich. Very pleasant indeed.

 

[Mariahxxx]

awesome! Im tellin ya,,,it's a great surprise and so different!

I learned this one while driving down the Italian coast from Naples to Sicily in an area called the Amalfi Coast which is incredible! I stopped at this little roadside stand and they served one thing…sausage with Apples and onions! It didn’t sound good and I almost left but the smell was amazing and I gave in and man was I happy I did! I never found another place that served it so I have had to make it myself ever since!
What You’ll Need:
Hot Italian Sausage
sliced Apple
sliced sweet onion
olive oil
white wine

You can also serve it as a sandwich or on rice or pasta. Its delicious anyway
you serve it!

click here for all my cooking videos with pics and recipes!
xoxo
Mariah

 

[Chopper3000]

You are a clever cook. Massive respect.

 

[Mariahxxx]

thank you babe! just got home from dinner at The Palm prime 36 oz NY strip for 2 and 3 lb lobster. fucking AMAZING!

 

[Chopper3000]

thank you babe! just got home from dinner at The Palm prime 36 oz NY strip for 2 and 3 lb lobster. fucking AMAZING!

That's one hell of a surf & turf!

 

[Mariahxxx]

yes it was! insanely good too!

 

[Chopper3000]

yes it was! insanely good too!

Wish I had been there. Great food and even better company.

 

[Mariahxxx]

here are a couple of pics...that is a NY strip being sliced btw 36 ounces medium rare and exquisite!

 

[Mariahxxx]

I call this “Cheaters Caesar” because I cheat by using store bought caesar’s salad dressing! I prefer Ken’s Steakhouse Creamy Caesar but you can use any you wish. I use that as my base and add anchovies garclic cloves and peppercorns and blend it up in my magic bullet. This comes out so incredible…and you can adjust the garlic in it with more or less…and don’t skimp on the anchovies. You won’t be able to taste them specifically, but without them Caesar Salad is not nearly as good!
What You’ll Need:
1 cup of Ken’s Creamy Caesar Dressing
3 Garlic cloves
1 can of Anchovies
pinch of peppercorns
1 teaspoon olive oil
Romaine hearts
place in blender and blend until smooth. pour over Romaine hearts!

 

[Mariahxxx]

bump THIS bitches!

 

[assari]

Mariah, have you cooked a bear or moose meat dishes?

 

[Chopper3000]

here are a couple of pics...that is a NY strip being sliced btw 36 ounces medium rare and exquisite!

The sign of a great foodie...taking pictures of their food in a restaurant. Just like me in Berlin in December. A fine schweineschnitzel !

 

[Mariahxxx]

never cooked any big game stuff. most exotic I've done is a goose and I did cook leg of wild boar which was not so great. too tough and gamey.

awesome pics! looks yummy!