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Welcome to What's The Story Jerry, info and information about baby boomers lifestyle, vacations, ladies swimsuits, look great in a new string bikini fashion, sexy women, lingerie clothing, bikinis. Listen Oasis, music, fashion news, people, famous, celebrities, pleasure, supermodels, model, book, kitchens, morning glory, womens lingerie, centerfold model, calendars, calendar, magazine, videos, books, sport, sports illustrated, on the newsstand everywhere reports , baby boomer news and trends in family and careers and middle age retiring . This older generation continues to keep open the discussion of rising health care costs and medical bills. travel more frequent than their parents did and spend more of their income on leisure and traveling on vacations. In the opinions of many from New York City and New Jersey including all metropolitan areas of America, people want more answers and usually ask what's the story and is it made in America and Jerry searches for answers to these concerns. Our generation may be financial planning for retirement and most of the population has their own stories or your story showing reports of paying income taxes and interested in politics, voting and political candidates for elections. Many Americans take family vacations to Aruba, Caribbean and Florida to relax. Jerry’s travel tips and photos and information of jazz musicians and events and bikini models that are sexy in the city wearing swimsuits. Also construction photos, flowers, beaches, islands and photography to. food, Italian specialties, s. |
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What’s The Story Jerry ? |
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the story is ... Events, News, Lifestyles, Opinions, Articles, Topics, Swimsuit Fashions, Health. Baby Boomers, How To, New Products, Famous Americans, Photos, Made in U.S.A., Pictures, Special Interests, Politics. |
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Autumn Fruit and Vegetable Side Dishes Throughout the summer we enjoy the taste of fresh fruits and vegetables that are locally grown preparing them for salads, side dishes, garnish, broiled and grilled. As the summer season winds down and autumn approaches another joy comes from harvesting the last of the summer garden crops and preparing them in different ways to enjoy, as their matured end of season taste is different than in the thriving summer months. Many people preserve vegetables and fruits by canning or pickling them at the end of harvest to capture the taste and enjoy the canned fruits & vegetables during the winter months ahead. Autumn fruits and vegetables can be mixed together to enhance other autumn favorites like; squash, pumpkin, cherries, cranberries, crabapples, plums, apples, pears, concord grapes, cabbage, cauliflower, brussels sprouts, potatoes, sweet potatoes, butternut squash, winter squash, red peppers, green peppers, onions, parsnips, carrots, squash, green beans, tomatoes, pumpkin, hazel nuts, cashews, peanuts, almonds, pumpkin seeds, chestnuts, sunflower seeds, walnuts, and berries. Great Autumn Side Dishes Roasted red bell peppers are an Italian favorite when prepared with olive oil & garlic and can be served with cheeses, breads, salads or as a side dish by itself, served warm or cold. Just roast the red peppers in the oven, peel off skin, let cool and add olive oil and fresh garlic and rosemary.
How to Roast Red Peppers - wash the peppers and remove any labels. Two ways to roast - on a grill - place peppers on grates and turn to char all sides, or if in an oven preheat to 450degrees, place peppers on a cookie sheet, roast and turn every 15 minutes until charred on all sides. When done place peppers in a brown paper bag to cool then remove charred skin, cut off the top and remove the seeds. Do Not Rinse Again in Water! Put peppers in bowl and add virgin olive oil and sliced fresh garlic to taste.
Italian potato salad- boil the potatoes and peel off skin and cut into chunks, instead of adding mayonnaise add olive oil, fresh garlic, rosemary and spices to your taste for a great cold side dish. 5 large potatoes, peeled and chopped 2 cloves garlic, minced 2/3 cup extra virgin olive oil 1/2 cup white wine vinegar 1/3 cup chopped fresh parsley 2 teaspoons cracked pepper Cold Green Salad – Mix your favorite green salad and add any of the following autumn ripened items like; sliced pears, sliced apples, chestnuts, raisins, cranberries, pecans, walnuts, strawberries or cashews.
Autumn Vegetable & Fruit Ideas Canning vegetables and fruits is an old time favorite, you must have some experience or learn the methods for safe canning. Fruits and vegetables can be canned separately or mixed together or cooked down to make jellies or preserves. Vegetables like tomatoes can be cooked down or stewed to make a sauce or your own salsa from fresh garden vegetables of your choice. The great thing about canned fruit and vegetables is that they need no refrigeration, contain no chemical preservatives and stay fresh for years. Imagine being able to have your own garden vegetables anytime of the year, quick and easy to prepare. From garden to jar in about 20 minutes.
Soups – The fall harvest of vegetables are perfect for making soups like – squash or pumpkin, sausage and leek, mushroom, butternut squash, minestrone, vegetable, tortellini & sausage, spinach and potato. Autumn Italian Porcini and Truffles from Tuscany October to November is the peak season for Italian mushrooms like porcini, black and white Truffles, these are the most expensive type of mushrooms in the world. With their unique taste to the experienced palate, lovers of these mushrooms travel far to enjoy this specialty dish. There are about 10 varieties of truffles grown in Italy, black truffles are more common that white truffles are the most expensive, up to hundreds of dollars for 1 ounce and are grown in the Piedmont region of Northwest Italy. Both of these mushrooms grow at an altitude of 1000’ -3500’ above sea level. White truffles should never be cooked and served only fresh, or preserved in olive oil. Truffles should be shaved in fine slices and used as a topping to main courses and salads. Thinly slice the fresh porcini mushrooms and arrange on a plate. Shave fresh Parmigiano Reggiano on the mushrooms. Autumn Salad 1/2 head Romaine lettuce, washed and torn into small pieces 1/2 head fresh spinach 1 apple, cored and chunked 1 pear, cored and chunked 1 tangerine, peeled, segments, and dice 6 ounces Provolone cheese, shredded 3/4 cup cashew halves 3/4 cup toasted chopped hazelnuts 3 tablespoons dried cranberries 1/4 cup sugar 3 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1 teaspoon Dijon mustard 1 pinch salt 2/3 cup virgin olive oil Toss the lettuce and spinach, apple, pear, tangerine, cheese, nuts, and dried cranberries in a large bowl. In a bowl, beat together the sugar, juices, mustard, and salt until smooth. Slowly beat in the oil to form a smooth dressing. Toss the salad with the dressing and serve immediately.
Zucchini Parmesan Slice fresh zucchini in rounds or lengths, dip in virgin olive oil and grill on bbq until grill marks are browned and turn over. Take off grill and lay flat in pan, drizzle with virgin olive oil and sprinkle grated parmesan cheese on top while hot, make several layers and serve warm. Autumn Roasted Vegetables & Fruits - Be creative and mix vegetables together and cook on the grill like a kabob, any combination will taste great. Like - onions, cucumbers, squash, zucchini, tomatoes, asparagus, pineapple, orange slices and peppers. Brush on your favorite BBQ sauce or sprinkle on your favorite spices. As with any recipe, be creative and add ingredients or spices to your taste, there is no wrong recipe if it tastes good. Angie’s Italian Kitchen
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Best BBQ Ribs in the World
How to make the best BBQ or smoked Ribs in your neighborhood. This is not a step by step barbeque recipe or a “how to make bbq ribs in an hour guide” but rather some simple tips to help improve the taste of your barbeque and smoked ribs. Cooking and smoking BBQ ribs is an all day affair that takes planning and patience which is well worth the time as you will learn as you enjoy the results. Barbeque ribs are prepared by millions of people every year and mastered by only a few. All backyard cooks claim to have the best recipes, secrets and techniques for cooking barbeque ribs. When these backyard cooks put on their cooking aprons and are armed with off the shelf bbq sauces and cooking utensils, it’s time for everyone else in the family to get out of their way. These “Weekend BBQ Warriors” make concoctions of sauces, dry rubs, spices and any ingredient imaginable to signature their recipes to continue the family tradition of “Barbeque Gone Bad”. Little do these once a month cooks know about bbq ribs and understanding the correct way of releasing the flavor from the combination of smoke and meat.
Basically there are two styles of pork ribs - baby back ribs and spare ribs. The baby back ribs are cut closer to the spine, are shorter and more curved than spare ribs which are wider, flat and cut from the stomach area. Baby back ribs do cook faster and have less meat than the larger spare rib. The first thing to do to the ribs is remove the thin membrane on the back side of the ribs, this will allow the seasoning and smoke get into the meat. From this point on the next step depends upon how you are going to season the ribs. If you are going to use a dry rub now is the time to apply, if you are going to marinate that can also be done now. If you use a dry rub apply it all over the ribs totally covering and this should be done the night before. If you marinate this can be done the night before also or just a few hours prior to cooking. Some old legends about barbequing should be left behind and some new methods applied to better your barbequing. Many people believe that boiling the ribs before barbequing is the correct way. Wrong. Think of what you are doing, you are essentially making pork soup stock and draining the meat of all of its flavor. Would you boil a chicken before barbequing it? Absolutely not. Others believe the secret is to bathe or smother the ribs with bottled BBQ sauce in the refrigerator for hours or a day ahead of cooking, Wrong. BBQ sauces should be brushed on during the last 15 - 30 minutes of cooking, as with barbequing all meats and fish, sauces absorb the best when the meat is cooking. Marinating is not the same as applying bbq sauce. Marinates are usually much thinner consistency usually containing vinegar and spices which will penetrate the meat to give additional flavor. Another old legend - the ribs must be burnt to be good, Wrong. The only way to get the tender meat to fall off the ribs is by slow cooking or smoking at a low temperature of 200 - 220 degrees. When smoking pork be careful not to cook at too low a temperature or leave the meat out in room temperature for more than 2 hours as this can cause bacteria to grow very fast. If you are using a gas grill you may only need to use one burner on low as to maintain 220 cooking temperature. If you want to flavor the meat by smoking, use the wood of your choice, hickory is the most popular and available at most stores that sell charcoal. Before planning to start to cook take the pieces of wood and soak in water for about one hour before hand. Some people just take the dry wood chips and put them into the fire and this is the wrong way to smoke. Take the wet pieces of wood and wrap in tin foil and place it in the burner area below the grates. The wood needs to smolder and smoke not be in the direct flames to catch fire and burn. When using a regular grill for smoking it is harder to contain the smoke inside and there is no place to put the liquids pan as in a true smoker. Lift the lid as little as possible and use a thermometer to check the temperature. There are many different methods for cooking this way and the cook time will vary, plan on this taking 2 ½ to 3 ½ hours. Jerry Jerry’s Smoke House Recipes - BBQ Ribs Dry Rub Barbeque and smoked pork ribs are very popular today. If the done right, the barbeque dry rub brings out the natural flavors of the meat and spices. To barbeque like a chef takes much more time but it is well worth it. What is BBQ or barbequing? It is cooking, usually outdoors, using gas, wood or charcoal and flavoring with spices, rubs, sauces or marinades and slow cooking at 200 – 250 degrees for 2 ½ - 3 hours. Backyard cooks think that standing behind a gas grill with the heat all the way up is barbequing. Dry Rubs for Barbeque Ribs Recipes This is a great tasting dry rub for Barbeque Ribs. Add other spices as you like or increase the amounts to taste. Red Dry Rub Starting Base Recipe ½ cup paprika ½ cup kosher salt ½ cup light brown sugar ½ cup granulated garlic 6 tablespoons granulated onion ¼ cup chili powder 1 tablespoon black pepper 1 tablespoon crushed rosemary 1 teaspoon ground cumin ½ teaspoon cayenne pepper Put all of the ingredients into a bowl and mix thoroughly. Prepare ribs for Barbeque Before applying dry rub, remove the back thin membrane of the ribs so the spices and smoke can penetrate the meat. Rub in dry mixed spices or dry rub mixture by hand completely covering all sides of ribs patting in. This should be done the night before. Store the ribs in a sealed container keep refrigerated until ready to cook.
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Autumn Italian Porcini and Truffles from Tuscany October to November is the peak season for Italian mushrooms like porcini, black and white Truffles, these are the most expensive type of mushrooms in the world. With their unique taste to the experienced palate, lovers of these mushrooms travel far to enjoy this specialty dish. There are about 10 varieties of truffles grown in Italy, black truffles are more common that white truffles are the most expensive, up to hundreds of dollars for 1 ounce and are grown in the Piedmont region of Northwest Italy. Both of these mushrooms grow at an altitude of 1000’ -3500’ above sea level. White truffles should never be cooked and served only fresh, or preserved in olive oil. Truffles should be shaved in fine slices and used as a topping to main courses and salads. Thinly slice the fresh porcini mushrooms and arrange on a plate. Shave fresh Parmigiano Reggiano on the mushrooms.
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Food and wine, foods, wines, What's The Story Jerry, Whats, italy, side dishes, baking, cooking, How to cook, easy recipes, Aruba, Photos, |