No words, just pictures @ Barbuto

                                                                             
                 


 OK, Maybe a few words....
 
Thank you Chef Waxman

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Orange glazed chicken with Shredded Brussels Sprouts and Autumn Brown Rice.

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First of all please allow me to apologize for the picture quality. My camera was dead when I went to take a picture, and we were far to hungry to wait for the battery to charge, so I used my iPhone. It’s not terrible, but it is not great either. Now… to the food!!! I originally wanted to try this dish with duck breast but it seems that, even at Whole Foods I can't find any duck breasts. I did find a rather large whole duck, but I didn't get it because it would obviously be too much! So I went for chicken breast. Since I was looking to have that fatty flavor that duck naturally gives out I chose to get the chicken breast (3 breasts) with skin on. I couldn’t find skin on without bones, so I had to debone the breasts at home. It’s really easy to do. You just guide your knife along the rib cage and you’re all set.

First preheat your oven to 375 and get started on your rice. I chose brown rice, but any rice you prefer will be fine for this dish. I followed the directions on the bag,…
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Simple (and Inexpensive) Steak Sandwich

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OK so if you have a 2 or 3 people coming over for lunch, and you don't have much cash on hand, I have the solution. For about 20 bucks you can serve a great looking and great tasting steak sandwich guaranteed to satisfy. But you should tell your friends to bring the wine!

So get yourself to the store. Somewhere you know you can get a good deal but still get quality food, like Trader Joe's.
You'll need to first get the steak. I love Flank Steak, so thats what I got, but you can go with whatever you like.
You'll also need to get a couple medium to large tomatoes, lettuce, some flat bread (round if you can find them), and Dijon Mustard. That's it!!

When you're ready to cook, start by generously seasoning the steak. I used salt, course ground black pepper, garlic powder, and a little parsley flake (my usual go to's), and a little olive oil.
Then get your grill, grill pan, cast iron pan, or broiler really hot. The hotter the better so you get a nice crust on the…
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3 Tips for Cooking at Home

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So right now it is 101 degrees outside, which means I am not leaving my house until its dark out!
That also means it's time to do some chores.
One chore I had on my list was that I needed to make some pesto. My basil plant was getting too big and I needed to cut it back. I had no use for it right now so pesto was the best option, and then freeze it.
That got me thinking that I wanted to get a few tips out there in the world.
Here they are;

#1. Pesto
You can make a pesto with pretty much any green that you have in your house that is on the verge of going bad. DON"T keep wasting money by tossing out greens that go bad. You can make a pesto with Spinach, Arugula, Kale, Chard, Parsley.... I think you get the idea. You can also use different types of nuts. They don't have to be pine nuts. Today I used Wall Nuts. I also like Pistachios too.
Then freeze it!
You can even go a step further and use an ice tray to freeze it. That way you have it portioned out for you and you don'…
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