Mariah Milano - The Pornstar Foodie :)

[bobjustbob]

I saw you do this in an earlier post and served it (believe it or not) at a card game at my house. One of my friends is a veg so I make sure to take care of him. The only difference was that I made them small enough to serve on a toasted oregano crostini. Keeps the fingers drier for handling the cards. I like to feed my guests well so I don't do just the chip and dip thing. Sure the boys give me lots of shit coming to Betty Crocker's house for a card game, but those batter fried shrimp amd mushrooms never seem to be leftover.

 

[MissHybrid]

That egg in the center thing is genius. It gives a great presentation and adds size to the meatloaf. I learned a meatloaf trick in in college from an old Italian cook. Before it goes into the oven put a thin oil coating over the loaf. Cut a brown paper bag to stick to the loaf then oil it on top till it looks soaked. Cook it as usual and the results are a crust on the outside that is to die for. Doesn't affect the inside moisture or texture at all.

From your salad post, it's like there are trends in lettuce. A Boston is basically a small leafier iceberg. Red leaf is just for show. I don't know why we don"t see more wedge since it is so easily decorated and prepared.

BobjBob,

You know you said you put brown paper over and oil it. Do you remove that or eat it?

I am going to try and make tonight but cant get any of that sharp cheese, any ideas?

 

[bobjustbob]

BobjBob,

You know you said you put brown paper over and oil it. Do you remove that or eat it?

I am going to try and make tonight but cant get any of that sharp cheese, any ideas?

Mariah, you said you were going to visit the UK soon. Please rescue this womam. Till then sit tight Miss Hybrid. Stay out of the kitchen. Make some phone calls and someone will bring you food. I worry about you.

 

[xfire]

Remind me to never give Miss H any tamales.

 

[Mariahxxx]

Miss H find a good french deli and there will be plenty of cheese of every kind! I am HORRIBLE at flipping anything in a skillet and also even worse at knife work. My videos are often delayed because I botched something with a knife and had to start over. I always buy 2 of everything needing to be cut because of it. It's my weakness...that and being accurate with ingredients. I'm Italian and we use as much as is needed, and therefore baking is not my thing. Season to taste is my philosophy

Bob, you must be referring to the caprese sandwich. this is the original version of that and is said to have been a favorite of King Farouke and Queen Margherita commissioned the farmers who raised dairy buffalo to make her a special version of mozzarella for her Caprese Salad. I learned all this stuff when I was in Rome getting upset stomach every day from all the amazing wine and cheese and basil and tomatoes lol she even bathed in buffalo milk I'm full of useless information today huh

 

[Kobra]

Mariah I was bad at flipping things too lol

But I'm starting to get better at it

 

[MissHybrid]

Mariah, you said you were going to visit the UK soon. Please rescue this womam. Till then sit tight Miss Hybrid. Stay out of the kitchen. Make some phone calls and someone will bring you food. I worry about you.

But do I take the paper off?

 

[Petra]

BobjBob,

You know you said you put brown paper over and oil it. Do you remove that or eat it?

I am going to try and make tonight but cant get any of that sharp cheese, any ideas?

Extra sharp cheddar might work.

 

[MissHybrid]

Extra sharp cheddar might work.

I am leaving it until tomorrow now Petra. I don't have a paper bag or Sharp or Blunt, Provolone and made a right tit of myself in the butchers asking for it.

I don't have any ground up Turkey as I am saving it for when you come to stay.

Came out with a pound of minted lamb sausages instead, to make this one http://board.freeones.com/showthrea...tar-Foodie-)&p=7465681&viewfull=1#post7465681 but I don't have any pastry.

So it looks like burnt lamb for dinner.

Miss Hybrid Top Chef

 

[Antoniof7772]

so finally i find the Yummiest most tasty thread.
Absolutelly delicious,but then again,coming from mariah I wouldnt expect anything less

 

[Chopper3000]

The Caprese salad is the most recognizable Italian salad and served as an antipasti. It is so simple yet so complex with only 4 ingredients: Mozzarella cheese, sliced tomatoes, fresh basil leaves and olive oil!
It's just a beautifully simple and delicious dish that is timeless and perfect!
What You'll Need:
2 sliced tomatoes
Mozzarella Cheese
Fresh Basil leaves
Extra Virgin Olive Oil


It's ok...thank me if you have never had it and give me an Amen if ya have!

For all my cooking videos checkout http://dinnerwithmariah.com

xoxo
Mariah Milano

The greatest salad in my opinion. When I make it I slice the tomatoes & mozzarella much thinner than yours. I also chop up the basil and add a seasoning of fresh black cracked pepper & course sea salt.

Amen to Mariah!

 

[bobjustbob]

But do I take the paper off?

Yes darling, take the paper off. Do not eat the paper. Throw it away. Eat only the meatloaf. I can give you a meatloaf recipe that doesn't need turkey on your Tart forum. I'm sure Mariah would welcome it here but since I am without camera I will wait before posting recipies here. She loves graphic photos. Please stay out of the kitchen till then. There are things to hurt yourself on.

 

[Ivor Littlun]

Yes darling, take the paper off. Do not eat the paper. Throw it away. Eat only the meatloaf. I can give you a meatloaf recipe that doesn't need turkey on your Tart forum. I'm sure Mariah would welcome it here but since I am without camera I will wait before posting recipies here. She loves graphic photos. Please stay out of the kitchen till then. There are things to hurt yourself on.

Uh oh....does it have pigs trotters instead??

 

[Petra]

I am leaving it until tomorrow now Petra. I don't have a paper bag or Sharp or Blunt, Provolone and made a right tit of myself in the butchers asking for it.

I don't have any ground up Turkey as I am saving it for when you come to stay.

Came out with a pound of minted lamb sausages instead, to make this one http://board.freeones.com/showthrea...tar-Foodie-)&p=7465681&viewfull=1#post7465681 but I don't have any pastry.

So it looks like burnt lamb for dinner.

Miss Hybrid Top Chef

And wouldn't you know V is looking forward to that turkey...he's made an appointment to get the worst of the scratches out.

I hear him mumbling about fucking turkeys...I hope he didn't start a hobby I don't know about. :dunno:

 

[Petra]

Yes darling, take the paper off. Do not eat the paper. Throw it away. Eat only the meatloaf. I can give you a meatloaf recipe that doesn't need turkey on your Tart forum. I'm sure Mariah would welcome it here but since I am without camera I will wait before posting recipies here. She loves graphic photos. Please stay out of the kitchen till then. There are things to hurt yourself on.

It's scary seeing her with a knife.

Not that I'd know from experience or anything.

 

[Mariahxxx]

checkout what I made tonight!

a traditional Maine Lobster roll!
1 1/2 pound steamed Maine lobster with mayo celery green onion on a hoagie with hot sauce

pineapple sauteed in butter and rum then topped with mascarpone and toasted walnuts! SERIOUSLY, the best dessert I have ever had!

Filet Mignon tossed in basil and lemon and lime juice and topped with lemon pepper served with red potatoes and fleur de sel here are pics.........

 

[Mariahxxx]

I love lamb chops! Growing up and being Italian we always had Sunday dinner at my grandma’s with pasta and sauce and almost always lamb chops.
They are so unique and when cooked properly they are incredible. I was in France driving from Paris all the way down through the Luberon and stopped in Provence for 1 night at this roadside Inn that was so amazing called Mas de Longuefeuille. They made these lamb chops with grilled tomato and onions and wine that I have never forgotten!
This is my hommage to the Bernard’s for their incredible Inn & teaching me this wonderful way to enjoy lamb!

What You’ll Need:
Double Bone Lamb Rib Chops
Fresh Rosemary
Kosher Salt
Pepper
1 tomato cut in half
1 onion cut into large rings
olive oil
fleur de sel

You will thank me for showing you this one. This will change the way you see tomatoes forever I promise!
For all my cooking videos checkout http://dinnerwithmariah.com
xoxo
Mariah Milano

 

[Mariahxxx]

I wanna start seeing some pics of these things you guys make!

 

[Kobra]

I think you just renewed my taste for lamb chop lol

That looks really good

 

[Mariahxxx]

today is perfect! sun is shining, a light breeze. the water is like glass and it's going to be 80. I would say without question it's a boat day! gonna run up the coast to my new house to set the way points on the GPS. pack a cooler with some beers and lobster salad. I think it might be a good one hope your day is great also!