January 2012
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“Now that I’ve got some time on my hands, and a bunch of blogs to write up,...”
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December 2011
1 post
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October 2011
8 posts
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finebeautifulmess asked: I am an inspiring culinary student and I just wanted to say the plating of the dishses you have are absolutely beautiful.
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September 2011
5 posts
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You've all been asking...
and it’s roast chicken. That is thee answer. To what you ask? The answer to all your problems. Oh, it’s my specialty too… It’s got to be, without a doubt. You’ve all been asking and I’m claiming it right now.. Lucky for me I also just can’t get enough of it! For this beaut, I stuffed the cavity with sage, thyme, rosemary, granny smith apple, lemon, and...
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July 2011
13 posts
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Bring on the seafood!
I’m in the Outer Banks, Corolla to be exact, for a family vacation. It’s gorgeous, our house is right on the bay, hammocks, wrap around porches, and a pool. I don’t really care about that though. What I’m most excited about is the seafood. Not just seafood though, fresh seafood. Fresh as in, caught 100 feet from the market, and only a few hours before I get my hands on it....
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Anonymous asked: reading your blog at 1 in the morning and all i want to do is cook! really inspiring pictures and recipes. i was wondering, for your chicken marinade in the magnificent..."mmwmmih", do you think putting orange juice or some sort of citrus flavor would add or take away from everything else? (most definitely trying out the recipe, my family is all gourmet sandwich eaters ;)
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ertlebymme asked: BRIANTHONY hey i really enjoy reading your blog and looking at the photos you post. i'm jealous that you get to attend the CIA. i really enjoy cooking. i'm not quite sure if i'm good at it but i do enjoy it nevertheless. i had a quesiton for you and i was wondering if you had time to answer it. you're probably busy but if you could answer that would be awesome. i don't...
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A magnificently mouth-watering match made in...
When I’m home alone, I don’t typically cook a full on dinner, rather put as much energy into making a sandwich as I would a full dinner plate. Don’t know what I’m talking about? Well let me explain starting from the bottom up. Roasted prosciutto-wrapped baby asparagus, melted Gorgonzola cheese, slices of grilled chicken, thin-sliced red onion, balsamic marinated tomatoes,...
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Hey everybody! So, I have quite a few posts to go up, but I am without a computer for a little while, it’s killing me! I’m sorry! I’m going to get some up later today hopefully. Thanks for understanding :)
June 2011
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is it Ikko, Japanese Steakhouse or is it Heaven?
Now, I have a new found love for sushi. I never used to eat it, I actually used to be a pretty picky eater.. There was more I didn’t eat than what I actually did eat. I was always open to trying things, I just didn’t like a lot. I like almost everything now, literally. A few things can be a little overwhelming flavor wise, or I could have a slight aversion to something. But I believe there’s...
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Some food to go with that champagne?
I got some new champagne flutes for my birthday, very nice ones at that.. with them, I got a very nice bottle of bubbly to break em in… Vevue Clicquot to be exact! One things for sure, good champagne needs good food. Well actually, good champagne doesn’t really need anything, but some good food never hurt anyone. We opted for a lighter menu, a little three course “tasting”...
Anonymous asked: I don't know if this is considered Haute Cuisine, but you HAVE to try this (if you haven't):
-Heat the oven (a big one, not the small convention ones) to 350 degrees.
-Cut a french or Italian baguette in THIN slices
-Slither a bit of olive oil on top of the baguettes, place them in the oven for 10 minutes
-After 10 minutes, take them out and SLICE...
-Heat the oven (a big one, not the small convention ones) to 350 degrees.
-Cut a french or Italian baguette in THIN slices
-Slither a bit of olive oil on top of the baguettes, place them in the oven for 10 minutes
-After 10 minutes, take them out and SLICE...
arielcutts asked: Hey Brian,
I'm completely digging your blog. At 21 years I'm finally starting to experiment with food and making exciting meals. I like the look of those crostini but how do you whip blue cheese? Is it something I should buy at the store or is there a process where I whip it myself?
Thanks so much,
Ariel
I'm completely digging your blog. At 21 years I'm finally starting to experiment with food and making exciting meals. I like the look of those crostini but how do you whip blue cheese? Is it something I should buy at the store or is there a process where I whip it myself?
Thanks so much,
Ariel
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b-whitney asked: Hey! Your grilled salmon and asparagus caught me eye, being that those two things are my favorites ever. Will/can you post a recipe for it?
Anonymous asked: Don't know if you make it or not, haven't been around that much, but your food posts/pics look AMAZING. If I was rich you would be my personal chef.