Giuseppepaolo

One of my chicas from work walked in with a huge bag full of what she called 'Mexican limes' (a.k.a. key limes). I'm not talking about one of those plastic bags from the grocery store. I'm talking about a huge thick plastic bag. I have no idea how many pounds it was (multiple) but I do know that I ended up with more than 6 cups of juice! Her request? "Can you make a key lime cheesecake?" I'm thinking....Ummm...sure. But I've never even tasted, let alone made a key lime pie. How will I know if it ends up right? I have nothing to compare it with. There begins the challenge. I searched through several recipes. Read numerous reviews. Omitted any recipe that called for flour. Is that weird? I've just never made a cheesecake with flour. I don't understand why it would even be required. In my mind, something isn't right. Am I being a cheesecake snob? Do I need to be enlightened here? Please fill me in if I'm being ignorant about this. Anyways....

Happy 4th of July.  I'm sure most of you are preparing for the biggest BBQ day of the year. Let me help you out a little with a deliciously tender BBQ Pork Tenderloin that I butterflied and stuffed with pineapple and cheddar cheese curds. Yes, I said curds. It wasn't planned. But became a must. I didn't realize my block of cheddar was gone (hate when that happens), but I did spy a packet of cheddar cheese curds. The substitution actually worked out better than I thought, and maybe better than the regular cheese would've. Surprisingly, the curds melted beautifully and just enough. A recently received a couple of coupons for Stubb's BBQ Sauce. Stubb's is no stranger in my kitchen. I've been using it for a few years now, I love the consistency of their sauces. Not so thin that it runs right off your food, yet not so thick that you feel like you're applying a layer of frosting to your steak. I usually buy the Original recipe, knowing I like and trust it for...

April is National Grilled Cheese Month! Sunday Supper and Gallo Family Vineyards are helping us celebrate such an awesome month by providing you with 20....yes, I said  TWENTY,  recipes for grilled cheese sandwiches. Can you say (in your best soprano falsetto voice) ... heeeaven ! When it comes to comfort food, I think grilled cheese sandwiches are right up there with mac and cheese. I have this sneaky suspicion that melted cheese is the main culprit. Do you remember your first encounter with a warm, gooey grilled cheese? The first time you bit into that toasty, buttery bread and experience the melty goodness inside? I wonder how many of you are thinking about your lunch break at school and unwrapping a foiled sandwich, with the bread partly slid to the side. Those cafeteria assembly-line messes that somehow became a school lunch favorite, despite the fact that oftentimes part of the sandwich was hard, the cheese wasn't real, and they were barely warm. My point is, it's pretty...

There's been a lot of red carpet buzz going on lately. If you're all about that buzz and are attending or hosting a party, then you're in the right place. The Sunday Supper team has put together some amazing appetizers, main course dishes, desserts and beverages that are sure to impress even the A listers. Black and White Olive Cheese Puffs Inspired by What Can I Bring? Cookbook by Anne Byrn 40 large black olives, pitted 10-15 cloves of whole garlic in brine 8 oz white cheddar cheese*, shredded 8 tablespoons of butter, room temperature 1 cup all purpose flour 1/4 teaspoon salt 1/4 teaspoon paprika dash of cayenne pepper (optional) Preheat the oven to 400' F. Cut the garlic into strips that can fit inside the olives. Stuff each olive and set aside In a large bowl, mix together the butter and cheese with an electric mixer for about 2 - 3 minutes or until creamy. This can also be done in a food processor, which will take about a minute. Add the flour, salt and paprika (and...

How do you define "hometown food"? Is it food from the town you grew up in? From the town you currently live in? Maybe it's from the town that has your heart...you know that saying..'home is where your heart it'. I had a difficult time deciding what to make for today's Sunday Supper theme. The town where I grew up is out of the way, hidden between a few mountains and from what I remember, wasn't known much for their food. I do remember a great burger joint or two. I also considered where my heart is, and most of my family but I think I've posted several southern dishes which actually represent a culture more than the town in Alabama where my folks live. So that left me with my current location of nearly 30 yrs....beautiful downtown Burbank. We have an awful lot of restaurants in town. Mostly chains. Some new, some old. Some great and some not so much. But there's one restaurant down by the studios that has been around for decades. Owners have chang...

Happy International Bacon Day!  Bacon is definitely a food to be celebrated. The salty, smokey crispiness seems to satisfy many food cravings all at once. I cringe at the thought of a 1/2 lb burger but wouldn't notice if I noshed on a pound of bacon and realize how much I'd eaten until it was almost gone. Bacon has taken on a whole new level of popularity in the recent decade. Although it has been a popular and common breakfast food for centuries, it seems that bacon has gone a bit wild in the culinary scene. Not only has it flown from the breakfast plate to the dessert bar (and every meal in between)bacon seems to have found its way into the non-food venue as well. Bacon has been presented in a rustic manner most of it's life; a slab of meat that's cured and smoked then baked as is and eaten with our hands. We've also experienced it's recent fun side, dipped in chocolate, mixed with ice cream, etc. And even it's silly side, scented candles, air fresheners, ...

One of the best things about summer is the abundance of fresh fruits and vegetables. The gardens are filled with ripened produce and the farmers markets are loaded with whatever you can't / don't grow. But soon enough, it all comes to an end. (boo-hoo) No fear! Sunday Supper is hear! Today it's all about saving summer! We have how-to's on dehydrating, freezing, making sauces, jams, pickling, oh my gosh...there's so much you can do to save those summers flavors. I recently made Grilled Fig Onion Glazed Pork Tenderloin and afterward I was bummed cuz I won't be able to make this year round. Figs aren't always in season. And that's when it dawned on me....I can make a savory jam with the very same ingredients I used to make the glaze....voila! My summer flavor has been saved for the whole year! Savory Fig and Sweet Onion Freezer Jam makes about 10 cups of jam Printable Version 1 tsp light olive oil 1 1/2 cups thinly sliced sweet onions 2 tsps white balsamic...

My daughters both claim they don't like to cook, yet when they do, they knock it out of the park! As a foodie and someone who loves to cook good food, it just makes my heart sing when my girls make something they're so excited about and proud of...that I am asked to post their recipe. My oldest daughter, Natalie made this batch of Bacon Wrapped Jalapeno Poppers the other night. She had them at my sister's house when she was there a few months back and loved them. (We are all blessed to have a family filled with amazing cooks!)  She didn't write down what she did so I picked her brain to try and get some measurements and guide lines for this recipe. Obviously it's a recipe that can be altered according to taste. I'll give you some estimated measurements but by all means, eyeball it and add as much as you want to where it "looks" right. Natalie's Bacon Wrapped Jalapeno Poppers Printable Version 1 lb jalapenos 2 lbs bacon 8 oz cream cheese, room tempe...