Category Archives: cooking

Cornish Hen, Grilled

Posted on January 23, 2012 by johntheirishman

I marinated a 2.5lb Cornish Hen in White Wine, Citrus Juice, Garlic, Red Pepper Flakes & other flavorings.  I typically marinade for around 24 hours (flipping periodically), then use an Herbal Sea Salt & Pepper to finish the seasoning process. … Continue reading →

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Leftovers

Posted on January 1, 2012 by johntheirishman

Last night we had our annual New Year’s Eve meal for friends and family.  I made a lot of extra food + we had some cancellations = too much left over !  I had some Grilled Chicken (https://refood1.wordpress.com/2011/11/01/pollo-alla-diavola) that I didn’t … Continue reading →

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Offal Is Not Awful !

Posted on December 31, 2011 by johntheirishman

Offal is GREAT !  Offal is a generic term referring to organ meat – heart, gizzards, lungs, sweetbreads, etc…  Most times when you purchase a whole Chicken, or a Turkey, you get a bag of organs and necks.  Some people … Continue reading →

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Breaded + Fish + Fry

Posted on November 16, 2011 by johntheirishman

These are typically not words I use together – I don’t fry fish – period.  Fried fish makes me think “fast food” and “golden arches”.  I will broil it, grill it, ceviche it, steam it, poach it and bake it. … Continue reading →

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Pollo alla Diavola

Posted on November 1, 2011 by johntheirishman

While paging through a book of mine, Italy – The Country and it’s Cuisine, I came across a photo of a dish I just HAD to make !  It is basically a whole Chicken marinated in White Wine, Orange Juice, Lemon Juice, … Continue reading →

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Cranberry Pomegranate Reduction

Posted on September 27, 2011 by johntheirishman

In an attempt to add some “zing” to some not-so-exciting dishes, I came up with this super simple reduction.  Using a 1/2 cup per serving, bring Cranberry Pomegranate Juice to a boil, and continue on high for about 10-12 minutes.  … Continue reading →

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Risotto con Vongole

Posted on September 8, 2011 by johntheirishman

Broiled Tilapia, Clam Risotto with Basil, and Tomato, Onion & Celery Salad with Oil & Vinegar – excellent light Summer meal !  

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Catering

Posted on September 5, 2011 by johntheirishman

While I have prepared a lot of food for a lot of people for many years, I typically don’t do it in other’s kitchens.  Saturday we had a cookout at Ilsa’s cousin’s in honor of her other cousin returning home … Continue reading →

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Spicy Shrimp and Farro

Posted on August 24, 2011 by johntheirishman

Emmer wheat (Triticum dicoccum), also known as farro especially in Italy, is a low yielding, awned wheat. It was one of the first crops domesticated in the Near East. Spicy Shrimp with Farro, Basil & Garlic, steamed Green Beans and Beefsteak Tomato Slices with Herbed Sea Salt, Pepper, … Continue reading →

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Eggplant with Garlic & Basil

Posted on August 15, 2011 by johntheirishman

Saute cubed Eggplant in Olive Oil and White Wine, adding more as needed since the Eggplant will act as a sponge.  About mid-way through the cooking process, add Sea Salt and Garlic.  Finish with Basil and Pepper.

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