Thursday, March 7, 2013

Food by Dyer







Cook: Nate Dyer
© Hyunah Jang 2013

2 comments:

  1. From Top to Bottom:
    1. Asian Pears: No adulteration needed
    2. Duxelle Stuffed Chicken thighs with Roasted Zuchini and Tomato (topped with Feta) and a puck of Rice
    3. Cabbage-wrapped Italian Meatballs (Sweet Sausage with bread crumbs, Rosemary, Thyme & Parmesan) in a Tomato sauce over egg noodles with side of green beans. The second time I made this I served it over mashed potatoes, and I thought that was a much better carrier for the sauce.
    4. Breaded Baked Cheesy Shells with Sausage and Diced Tomato
    5. Tofu-Parmes with Mushrooms and Cherry Tomatoes
    6. Traditional Margarita

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