my favorite restrunr not

 http://nyti.ms/17WzjAg
eat at home

sour cream cucumbers

1 lg seedless cucumber peeled sliced
1/2 cup sour cream
2 tablespoons balsamic vinegar
1 tablespoon dk brown sugar
place cucumbers in bowl
combine remaining ingredients and toss with cucumbers
chill for 15 minutes
enjoy

asparagus delights

asparagus delights
1 lb thin asparagus
4 ounces pancetta- chopped
4 ounces butter
1 cup dried breadcrumbs
juice zest 1 lemon
trim asparagus and blanch 3 minutes.. remove to serving platter.
in medium frying pan cook pancetta until crisp.drain on paper towels
add butter and breadcrumbs to frying pan coook over medium heat stirring
often. add lemon juice and zest and spoon crumbs over asparagus.
top with pancetta.
enjoy spring

slow cooker pork neckbones

Slow cooker pork neckbones,today is my birthday. i'll take it easy witrh this tasty dish.
3 lbs meaty pork neckbones
16 ounces german sauerkraut
3 15 oz cans chicken broth
2 tablespoons black peppercorns
2 tablespoons caraway seeds
3 bay leaves
place all ingredients in slow cooker cook on6 hours.
the tenderist pork you'll ever have
enjoy

nj tomatoes w corn and crab

Tom Faglon is retired from Telcordia Technologies, but that just means this Brooklyn-born foodie has more time to cook. Faglon, 69, and his wife, Diane, of Somerset are the creators of www.faglon.com , an online 1,000-recipe collection to which they’re still adding.

But before they cook, they grow. “I have a patio full of herbs, veggies and flowers. It’s gorgeous right now,” said Faglon, who lives in an apartment. “I have tomatoes up the ying yang out there. I even have hanging tomato plants. For an 8 foot by 4 foot patio, it’s got a lot of stuff on it.”

The couple cooks for more than themselves. In fact, they’re known for throwing extravagant seasonal food parties for their friends.

Faglon’s fascination with food started in childhood when his father introduced him to a cast iron pan and demonstrated how to prepare bacon and eggs. At dinnertime, his mother taught him how to make a variety of Irish and German dishes. “Her friends were all Italian and we used to go to their places on Sundays for dinner,” Faglon recalled. “That’s where we learned how to do all the good stuff.”

He worked with food in the Navy. After marrying Diane, the couple took recreational classes at The Institute of Culinary Education in Manhattan in everything from how to sharpen knives, to how to make bread, and work with chocolate.

Today, Faglon works Wednesdays and Sundays selling ravioli and sauces for a local company at farmers markets in New Jersey. When he saw Table’s call for reader recipes using Jersey fresh tomatoes and corn in season, he got to thinking. One day, as he scanned the bounty at a farmers’ market, the following recipe came to him.

These stuffed tomatoes are in keeping with the Faglon philosophy of cooking: Keep it simple.

TOMATOES STUFFED WITH CORN AND CRAB

4 New Jersey beefsteak tomatoes
4 New Jersey ears of corn
1 cucumber, peeled and diced
1 small red onion, diced
2 tablespoons mayonnaise
1 teaspoon Old Bay seasoning
8 ounces lump crab meat, picked over so that shells and cartilage are removed
1 tablespoon fresh lemon juice
2 tablespoons fresh flat-leaf parsley, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Cut a half-inch off the top of each tomato. Scrape out the insides. Place tomatoes on serving platter. Boil corn, remove from the water and let them cool. Stand up the ears — if necessary, cut one end to make a flat surface — and use a knife to cut down the sides to remove numerous rows of kernels at the same time. Combine all ingredients, except tomatoes, in bowl. Mix well. Stuff tomatoes with mixture. Wrap platter in plastic wrap and chill 20 minutes before serving. Serves four.

Written by: Lorraine Ash

smoked salmon bites

SMOKED SALMON BITES
Makes 24
Because smoked salmon is one of our favorite ingredients it plays a big role here. Best of all there is no cooking involved

6 large radishes or 24 assorted crackers
1/2 cup plain Greek yogurt
4 ounces smoked salmon or lox cut into bite size pieces
3 teaspoon drained capers
3 tablespoons finely chopped red onion

Cut each radish into 4 slices crosswise and arrange on serving platter. Spoon 1/2 teaspoon yogurt over each slice. Top with salmon and remaining yogurt. Sprinkle 1/2 of the radishes with capers the other half with onion.

it doesn't get any easier or tastier than this

enjoy

goat cheese lettuce cups

from the newspaper

Somerset’s Thomas Faglon has become a bit of a national food star. His recipe for goat cheese lettuce cups was included in the May issue of Taste of Home magazine and on its website, Tasteofhome.com. The recipe was chosen out of thousands for inclusion. “Thomas’ recipe is great for spring with the spicy bite of the radishes pairing nicely with the sweet crunch of apples and delicate lettuce in this tasty appetizer,” said a representative from Taste of Home.

The recipe takes 20 minutes to prepare and serves four.

GOAT CHEESE LETTUCE CUPS

12 radishes, thinly sliced
1 large apple, peeled and thinly sliced
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon grated lemon peel
¼ teaspoon salt
1/8 teaspoon pepper
4 Bibb or Boston lettuce leaves
1 4-ounce package herbed fresh goat cheese, crumbled

In a small bowl, combine radishes and apple. In another bowl, whisk oil, lemon juice, lemon peel, salt and pepper. Add to radish mixture; toss to coat. Just before serving, place radish mixture in lettuce leaves; top with cheese

Written by: Chris Jordan