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Member Since 23 Aug 2016
Online Last Active Today, 01:40 AM

#1436333 Supper

Posted by paryzer on 07 January 2019 - 02:22 PM

Grilled veal flank steak from Dartagnan. Marinated with garlic, rosemary, lemon zest and olive oil. Grilled for about 3 minutes per side. Very tender and flavorful, Will definitely buy these again when on sale. Served with broccoli rabe and roasted mushrooms.

D'artagnan has a 40% off flash sale going on today only until 9PM. The Veal flank steak is included if you want to stock up.



#1436138 Supper

Posted by paryzer on 03 January 2019 - 03:18 AM

On New Year’s Eve I helped Mrs. P, (who is from New Orleans), make a big batch of dark roux gumbo in a 22 quart pot. It took around 8 hours, but we have enough for the winter  :P  It contained shrimp, chicken, andouille sausage, okra, and the Holy Trinity among other ingredients. We had some tonight with Cajun Chef green hot sauce and tabasco sauce to give it a little kick. We also added some rice to soak up the roux, and make a more substantial dinner out of it. The andouille sausage added a little smokiness to it.









#1435664 Penny Marshall

Posted by paryzer on 18 December 2018 - 08:23 PM

Died of complications from diabetes at the age of 75. RIP Laverne :(



#1435415 Supper

Posted by paryzer on 13 December 2018 - 01:38 AM

Mrs. P made roasted acorn squash, stuffed with shrimp that was sauteed in duck fat, (that we saved from the duck breast that she made last week). It was also stuffed with butternut squash puree mixed with fresh garlic, thyme, coconut milk, heavy cream, and chicken broth :P This was inspired from a dish that we had at Samba Montclair. I posted this on Instagram, and Samba said ‘that looks amazing and delicious’  :blush: Samba also featured my post as a ‘story’ on their Instagram site  :D



#1435257 Supper

Posted by paryzer on 08 December 2018 - 03:38 PM

Friday night Mrs. P made a crispy Moulard Magret duck breast for the first time. It was topped with a sauce containing garlic, hoisin sauce, grated ginger, soy sauce, Chinese 5 spice, and olive oil :P  She also made an excellent side dish of spaghetti squash with whipped ricotta cheese and toasted pecans. Everything went great with a 2012 Valdez red zinfandel.





#1435054 So...where'd you eat this week?

Posted by paryzer on 03 December 2018 - 02:09 PM

Juan Placencia has done it again. The owner of Costanera in Montclair just opened Somos Restaurant in North Arlington at the sight of the old Euro Lounge. While Costanera is strictly Peruvian, Somos includes food from more Latin countries. This restaurant also has a full bar with all kinds of custom made cocktails. They have a very limited wine list, and unfortunately you cannot BYO and pay a corkage fee. Since we normally only go to BYO places, we probably won’t come back, since I can’t see paying almost $40 for a mediocre Malbec that would normally not retail for more than $15. It’s a shame because they have a very creative menu, plus Juan has reunited with his original Chef Roberto, from Costanera, who had left to go to Samba among other places. They are still in soft opening mode and have a limited menu. We tried a bunch of apps and shared a special entree of crispy fried branzino with onions and tomatoes, rice and beans hash topped with a fried egg, and plantains. The highlight was an appetizer of cachapa, a crispy corn pancake topped with mushrooms, grilled leeks, tomato jam, and melted Monterey cheese. We also had the quinoa salad, Cubano flatbread, chicharrón de pescado (carried over from Costanera), and shrimp ceviche. They start you off with some nicely seasoned popcorn with Mexican chili, sea salt, and butter. The descriptions of the dishes are on the below menu.












Below are some of the creative cocktails created by their 'mixologist' and some Sangria/pitcher options.


Somos Cocktails


Drinks Designed by @Chickologist

Have a Cigar – Cask & Crew Rye, Banana, Lime, Panela, Coffee & Cocoa Bitters

For a Good Time Call… - 1615 Pisco, Vanilla, Passionfruit, Lemon, Cane Juice, Cava

Humbert & Lo – Choice of Rum or Horchata Vodka, Lime, Pineapple, Cotton Candy

Carmen Sandiego – 1615 Pisco, Ginger Beer, Calamansi, Cardamom, Orange Blossom

Drama in the LBC – Apostoles Gin, Tonic Essence, Yerba Mate, Citrus

Run Nemo Run – Tanteo Jalapeño Tequila, Mango, Lime, Thai Green Market Bitters

Tati’s Locks – Brockmans Gin, Pink Liqueur, Guava, Pink Peppercorn, Lemon, Violet, Rose


Glass  8 / Pitcher  26

Johnny Llamas – Tito’s Vodka, Housemade Chicha, Clementine

Holiday Sangria – House-made Cranberry Sauce, Rosemary, Allspice, Apple Brandy

#1434991 Supper

Posted by paryzer on 01 December 2018 - 01:47 AM

D’Artagnan had a 40% off sale last week, and we bought some duck leg confit and Moulard Magret duck breast. Mrs. P made duck for the first time. She made some awesome Asian duck leg confit tacos which was mixed with a very flavorful combination of garlic, scallions, fish sauce, English cucumbers, ginger, soy sauce, hoisin sauce, chicken broth, Chinese five spice, toasted black sesame seeds, and red cabbage among other ingredients. You know Mrs. P cannot make a simple taco :D  She also made a side salad containing arugula, garlic olive oil, white balsamic and red wine vinegar, Humboldt fog cheese, salt and pepper. Of course I added more duck to my salad  :) Everything went very well with a 2013 Kenwood Sonoma County Cabernet.







#1434831 Dinner Party Menus

Posted by paryzer on 26 November 2018 - 02:33 AM

We didn’t really celebrate Thanksgiving on Thursday because we were busy cleaning and preparing for a little dinner party that we threw Friday night. After all of the fabulous meals that we had at Rich's house, we were finally able to reciprocate and had Rich & his lovely wife over for dinner. Mrs. P really outdid herself. She made blackened and Cajun spiced fish tostadas with homemade guacamole, sautéed red onions, jalapeno cream cheese with chipotle spices added, and arugula. We also had jamon dry cured ham, rosemary ham, and Calabrese ham, some rolled with Humboldt fog cheese and slivered toasted almonds. Some other cheeses we had were Drunken goat cheese soaked in Mourvedre wine for over 60 days, balsamic Bellavitino Sartori, and Maple leaf smoked gouda. Mrs. P made a delicious salad of quail with delicata squash, arugula, red and black grapes,with a balsamic syrup. She also made her famous braised rabbit pappardelle with fresh shaved orange rind. For dessert she made two homemade ice creams; strawberry with fresh basil and balsamic syrup, and marshmallow ice cream. We had some excellent wines and finished off the meal with a 10 year old port.










#1434114 Supper

Posted by paryzer on 08 November 2018 - 12:21 AM

Mrs. P made an awesome side dish of spicy roasted Brussels sprouts with Kimchi dressing from a recipe that she found in the Bergen Record a few weeks ago. It contained chopped garlic, ginger, Korean gochujang paste, red pepper flakes, fish sauce, scallions, red onions, olive oil, kosher salt, and sugar. This really packed a punch. I don't think she will be able to make Brussels sprouts a different way again :)

#1434097 The Relish Tray

Posted by paryzer on 07 November 2018 - 02:07 PM

As 'joe' suggested, there were special small platters for relish trays.   Kind of like a football shaped French asparagus plate, i.e., partitioned lengthwise into three sections to separate carrots, celery and olives.    

You mean like this :)  You can see by the rust how often we use this :)


#1432983 Supper

Posted by paryzer on 02 October 2018 - 11:11 PM

This week Fairway has a sale on lobster for $5.99 a pound. Mrs. P made
lobster tacos with pickled red onions, homemade guacamole, jalapeno cream cheese with chipotle spices added, and arugula. It’s not pretty but it was delicious :P 



#1432903 Pre - Yahrtzeit for a Kitchen

Posted by paryzer on 30 September 2018 - 12:30 AM


I just think that we need the sink protector to protect the stainless steel sink from scratching.


Stainless sinks are like sterling flatware.   Much more beautiful after they acquire the patina of use.    Aka, scratches.   :D


I would like them to age a little bit at least, before they acquire that 'patina'  :D

#1432469 Dessert, the Sweet Spot

Posted by paryzer on 17 September 2018 - 02:07 AM

Mrs. P made strawberry sorbet with lemon, homegrown basil, sugar, topped with fresh blueberry, strawberry, and grape garnish, and drizzled with reduced balsamic and olive oil :P The balsamic was simmered until it was a thick syrup. She really outdid herself this time.


#1432284 New iPhones

Posted by paryzer on 13 September 2018 - 12:44 AM


So what about the new iPhones?


I missed the excitement, but did I hear dual SIMs? Depending on how it works, that could make my life a lot easier. I hate carrying 2 phones when I travel.


You heard right.


"Apple's letting you embrace your inner duality with your iPhone. At Wednesday's Apple event, the company announced the launch of dual-SIM support for the iPhone. Both the iPhone XS and the iPhone XS Max will offer the dual SIM card option. 

This will allow you to have two different phone numbers and two different carriers on the same phone. While that sounds like a feature you'd only use if you have something to hide, it'll be quite useful if you want to make your personal phone and work phone the same device. During an incoming call, you'll even see which number the call is for, so you can ignore it if it's a work call during your vacation. Potentially, you also could keep your regular phone number when on a trip out of the country and buy a prepaid SIM from a local carrier for cheaper calls and data use."

#1432025 Supper

Posted by paryzer on 05 September 2018 - 12:59 AM

:rolleyes: Do you want to tell us about the jalapeño waffle?

Mrs. P first sprayed the Cuisinart waffle maker with Pam and pre heated it. She then added the diced jalapenos and let them cook for a couple of minutes before pouring in the waffle batter and finishing it off. The jalapenos look more pronounced in the waffle than if you mix them altogether in the beginning. It's pretty versatile. The other night we had the same jalapeno waffle with homemade passion fruit sorbet, and fresh blueberries, strawberries, & grapes.