Bryan T. posted an article on The Tattooed Gourmet - Apr 25, 2011, 10:21 pm
Ok I know i said I would come back the other day and add the awards for the challenge. Things have gotten a little hectic. Just in case you can view the rules of the challenge along with some basic...
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Bryan T. posted an article on The Tattooed Gourmet - Apr 21, 2011, 3:39 pm
Beginnig on May 1st there will be a challenge for all of you foodies out there. Once a week I will be hosting a recipe challenge. There are still some things need to be worked out. I will...
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Bryan T. posted an article on The Tattooed Gourmet - Apr 20, 2011, 10:02 pm
As promised here are just a few of the food related tattoos. There are plenty more to come. Hope you enjoy. Just a warning thy are not edible! Veggie Sleeve MMMM Good! Key Lime...
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Bryan T. posted an article on The Tattooed Gourmet - Apr 19, 2011, 8:21 pm
I have noticed that prior to the break I took. (which was because I was lazy no other reason than that) I was posting only recipes for the most part. I want to give my readers something to come back...
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Bryan T. posted an article on The Tattooed Gourmet - Apr 19, 2011, 11:47 am
1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness8 garlic cloves, peeled, divided1/2 cup whole grain Dijon mustard1/2 cup extra-virgin olive oil1/4 cup dry white wine2...
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Bryan T. posted an article on The Tattooed Gourmet - Apr 18, 2011, 11:50 pm
Ingredients: 3 large shallots, minced 6 tablespoons chopped fresh mint 6 tablespoons chopped fresh oregano6 large garlic cloves, minced 1 tablespoon sugar24 lamb rib chops (from three 1 1/4-to 1...
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Bryan T. posted an article on The Tattooed Gourmet - Apr 18, 2011, 11:35 pm
Ingredients: 12 ounces penne pasta1/4 cup butter2 tablespoons extra-virgin olive oil1 onion, diced2 cloves garlic, minced1 red bell pepper, diced1/2 pound portobello mushrooms, diced1 pound medium...
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Bryan T. posted an article on The Tattooed Gourmet - Apr 18, 2011, 3:27 pm
No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes. Good-quality cheese, olive oil, and prosciutto go a long way toward making the pie truly...
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Bryan T. posted an article on The Tattooed Gourmet - Apr 18, 2011, 3:23 pm
No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes. Good-quality cheese, olive oil, and prosciutto go a long way toward making the pie truly memorable. Yield: Makes 4 servings Active Time: 10 min Total Time: 30 min 1 lb pizza dough, thawed if frozen...
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Bryan T. posted an article on The Tattooed Gourmet - Apr 17, 2011, 11:34 pm
Ingredients For the Stuffing: • 2 tablespoons extra-virgin olive oil • 1 large onion, chopped • 1 large fennel bulb, cut into 1/2-inch chunks, plus 2 tablespoons chopped fronds • Kosher salt •...
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Bryan T. posted an article on The Tattooed Gourmet - Apr 17, 2011, 1:06 am
I have to say I am back and will be posting some new and great tasting recipes here in the next day or two. I am sorry for staying away so long. Rest assured the the next several posts will be well...
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Bryan T. posted an article on The Tattooed Gourmet - May 20, 2009, 4:35 pm
Below is the recipe for a chocalate caramel tart that is sereved at The Swan and Dolphin Resort here in Orlando at Walt Disney World. Believe me you will enjoy this! This serves four. Ingredients...
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Bryan T. posted an article on The Tattooed Gourmet - May 18, 2009, 4:54 pm
For crust 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers 2 tablespoons sugar 5 tablespoons unsalted butter, melted For filling 1 (14-ounce) can sweetened condensed...
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Bryan T. posted an article on The Tattooed Gourmet - May 18, 2009, 4:46 pm
1 1/2 tablespoons olive oil 2 teaspoons red wine vinegar 1 large garlic clove, minced 3/4 teaspoon ground cumin 3/4 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1 1/3 to 1...
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Bryan T. posted an article on The Tattooed Gourmet - May 18, 2009, 4:43 pm
8 ounces baby spinach leaves (about 10 cups packed) 2 garlic cloves, peeled 1/2 teaspoon (packed) finely grated lemon peel Large pinch of dried crushed red pepper 4 cups (packed) fresh arugula...
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Bryan T. posted an article on The Tattooed Gourmet - May 18, 2009, 4:37 pm
Like many of you I cannot wait. This coming weekend marks the beginning at least in my opinion the start of summer, and the many grilling weekends to come. Memorial Day is the first official day to...
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Bryan T. posted an article on The Tattooed Gourmet - Apr 2, 2009, 9:17 pm
I want to thank you all for coming by and entering my $25 giveaway to celebrate my 100 posts. I asked my wife to pick a number between 1 and 79. She picked comment # 61. Wesley at...
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Bryan T. posted an article on The Tattooed Gourmet - Mar 25, 2009, 6:09 pm
Eveyone again thanks for visiting and entering my 25 dollar giveaway. It is almost the end of the month. Which means the close of the contest. If you have not done so yet get your entries in now....
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Bryan T. posted an article on The Tattooed Gourmet - Mar 20, 2009, 1:31 am
Here is one of my favorite recipes from one of my favorite Food Network Stars. Guy Fieri. A fellow tattooed cook. This recipe comes from one of his resturants - Johnny Garlic's 2 pounds flank steak...
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Bryan T. posted an article on The Tattooed Gourmet - Mar 20, 2009, 12:09 am
I recently found this blog the other day. I am glad I did not only because there are some great posts and recipes. I am glad because Ryan at The Gourmet Foodie Blog has only had this blog up for the...
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Bryan T. posted an article on The Tattooed Gourmet - Mar 16, 2009, 3:50 am
Tomorrow is St. Patrick's Day. Here in the US the traditional meal is Corned Beef and Cabbage. Many people swear to the myth that this is a traditional meal in Ireland. This however is not the case....
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