Fried Calamari

So when friends are in town,
delicious meals are in order.

Patty was out of town the night prior, so unfortunately there were no pictures taken of the schnitzel I made.  Or the broccoli cheddar mac-n-cheese. 

Lou (my man cute manly guy)(i know where you sleep) whipped up some of his infamous fried calamari.
Using fresh calamari from our favorite (#1 out of... 1) Italian Market,
and seasoned (I'm assuming?) flour.

As Patty continually reminds (he meant nags) me, I need to start writing down my recipes.  I added: generous amounts of dry mustard, a moderate amount of celery seed and pepper, a pinch of cumin (it's strong and makes everything taste like tex-mex, tread lightly), a little salt too. 
He even made his own cocktail sauce,
(it was his first time!).
(i didn't know the components of cocktail sauce, pro chef-in-training)

Needless to say, no left overs.

If I didn't eat a few from the draining rack, I wouldn't have had anything! 
How can anyone go back to restaurant calamari after they've had this??

The correct answer is, you can't...

How do you like your squid?
Any good cocktail sauce recipes out there? 

Tips for calamari : Either cook it fast (fry dem suckers, get it, because of the suction cups) or cook them slow, but not more than an hour.  Any other way will leave you thinking of eating rubber, and if you eat rubber; you're going to have a bad time. 

You can make these again anytime you want, Lou!

Patty(rocks my socks)

Jack Daniels (and DR. PEPPER) Ribs

Sometimes, we go down to the Italian Market on 9th Street in South Philly.
Sometimes, we buy massive amounts of meat there.
All of the times, Lou does incredible things with them.

 Sauce ribs were braised in.

These ribs were not truly braised.  Braising is a longer process that involves rendering juices, cooking aromatics in the juices, removing nasty bits.... I didn't do that.  I whipped up a marinade using vinegar, generous seasonings, and some sweated veggies.  My mindset was: vinegar smells like death, add flavorizers to clear death and make way for the flavor angels.

Also, Dr. Pepper was on the scene, healed many of my tastebuds and tenderized many-a-rib.

This time, it was ribs. 
Garnished with carrots and parsley, 
and served with steamed brocolli with a dash of white pepper.
My life, it doesn't get any more delicious.

I should have made more broccoli, these ribs were freakin' amazing though.

Another success :) 
Obviously, there were no leftovers.

Patty (smells(good))
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