Mariah Milano - The Pornstar Foodie :)

[MissHybrid]

More salmon from me.
A whole side this time on a bed of sliced fennel and corgette (zuccini). With mushrooms, baby plum and cherry tomatoes, asparagus and slices of lemon. Some salt and pepper to taste. Foil wrapped and cooked for 50 minutes at 200C.

What did it taste like Mister L?

have you tried some fresh dill on top before you cook it. Mummy swears bi it. ...--

 

[larss]

What did it taste like Mister L?

have you tried some fresh dill on top before you cook it. Mummy swears bi it. ...--

I would usually use dill, but had no fresh dill available.

 

[Mariahxxx]

Once again I turn to my ongoing love affair with pork. This time I use my cast iron skillet to pan fry a couple of nice pork chops in a bit of Canola oil. I sliced some sweet peppers into strips and put them on a baking sheet along with some cherry tomatoes and drizzled them with olive oil before putting them in my oven until they were nice and roasted! I then topped my pork chops with them and served it with a leftover baked potato flash fried in my skillet with my chops. This was incredible!
What you’ll need:
2 bone in pork chops medium thickness
3 sweet peppers (I used varying colors but not necessary)
Cherry Tomatoes
Canola Oil
Olive Oil
Sea Salt
Black Pepper

for all my videos checkout http://www.dinnerwithmariah.com
xoxo
Mariah Milano
PS…thank you for watching!

 

[maildude]

I did something like this once. Only I added red potatoes, white onions and an olive oil marinade.

 

[par]

Mariah,

Do you have any recipes for a BBQ? I was thinking chicken, maybe spicy, and some veg?

I hope the painting is going well?

Kisses

Miss H

For BBQ i'd suggest baby back ribs, marinited; you can put almost everything in, but it must include oister and some fish sauce. Honey for sweet or peppers for spicey, etc, etc. Then cook it all together for several hours, till the sauce gets thick

 

[Mariahxxx]

Ill be honest, I dont like cooking chicken. i got sick once, and ever since I hate it. I love chicken, I just dont like to have it raw in my kitchen. I did a week of chicken videos and the stress of it nearly killed me lol

personally I like to buy a package of legs and put them in the large freezer ziplock bags with some soy sauce and sliced hot peppers overnight. the soy is salty and not too powerful in flavor. I take them and lay them on a baking sheet and put some sea salt and cracked pepper and cayenne pepper on them and then put them on the top rack of my charcoal grill. I put some oak blocks in the grill and close the lid, which causes instant thick delicious smoke. I let them bask in the smoke for 10 minutes then I open the lid to allow the flames to flare up again, cooking the skin until crispy and turning over, and repeating smoke procedure and then the flame trick as well. they will look burnt but they wont be. the flavor will explode and the meat will be moist and perfect.

 

[Mariahxxx]

Happy easter!!!!!!!

 

[Mariahxxx]

hey guys! Im almost to 1 million views on my youtube channel in less than 3 months! please subscribe! http://www.youtube.com/user/dinnerwithmariah/videos would you please take a second and subscribe to my channel? it would mean a lot to me!
xoxo

 

[kappy]

Im officially subscribed great job Missy!

 

[Mariahxxx]

thank you so much! fucking love ur profile pic too

 

[kappy]

anytime darlin. Gracias I just wish I knew who the chicks were rofl

 

[Chopper3000]

To my UK friends and Anglophiles. The end of April brings a great foodie experience to Exeter, Devon, UK. 10th anniversary of the food & drink festival organised and run by 2 Michelin star chef Michael Caines. I've been going for the last 6 years and it's a fantastic event. Whoever can make it please go. See you there foodies.

http://www.exeterfoodanddrinkfestival.co.uk/

 

[kappy]

Sounds fun wish I could go

 

[bobjustbob]

I'm sure there will be plenty of BBQ to come soon. I don't like messy food. As good as a sauce is I don't want it all over my face and hands. This is why I prefer a dry rub on my ribs. Here's what I do no matter the rub. Cut the ribs into serving portions and rub them down with your dry mixture. Put them on a rack inside of a glass dish. with water just below the ribs. Cover the glass with foil and seal tight around the dish. 2 hours at 325. Uncover them and you can either toss them onto the grill for sealing or crank up the oven to 450 for 25 minutes for the finishing browning. Dry on the outside and fall off the bone inside.

 

[kappy]

I'm sure there will be plenty of BBQ to come soon. I don't like messy food. As good as a sauce is I don't want it all over my face and hands. This is why I prefer a dry rub on my ribs. Here's what I do no matter the rub. Cut the ribs into serving portions and rub them down with your dry mixture. Put them on a rack inside of a glass dish. with water just below the ribs. Cover the glass with foil and seal tight around the dish. 2 hours at 325. Uncover them and you can either toss them onto the grill for sealing or crank up the oven to 450 for 25 minutes for the finishing browning. Dry on the outside and fall off the bone inside.

Sounds like a great idea I think I might try that this week, I love ribs!

 

[Mariahxxx]

I love mushrooms and there are so many different ways to enjoy them! Stuffing them is one of my favorites and in this video I baked them with some olive oil on them and then topped them with some spicy sausage!
What you’ll need:
2 Full Portobello Mushroom Caps
1/2 lb spicy Italian sausage
1 Shallot chopped
Red Pepper Flakes
Fresh Oregano
Parsley
Mozzarella Cheese
Olive Oil
Sea Salt
Black Pepper

For all my videos checkout http://www.dinnerwithmariah.com
xoxo
Mariah Milano
PS…thank you for watching!

 

[Mariahxxx]

I just ordered a whole suckling pig from http://www.dartagnan.com/ and it will be here next week! I'm having a house warming party and making this for my guests next week!

 

[disguisekrauss]

Happy easter!!!!!!!

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shhh! I just kissed my computer screen! :heart:

 

[288gto]

Happy easter!!!!!!!

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u look hot, thanks.

 

[Mariahxxx]

lol thank you!