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Look at the crust Chef Santiago got on the salmon! Korean glazed! 5 spice quinoa cake! Snap peas! Are you in #highfalls ? Make this your Friday night, no dishes deliciousness. #dinnerdate #hveats #hudsonvalley #salmon #allaboutthatcrustbaby (at The Spy)
Seriously Guys. Take a bite, close your eyes, and it's vacation time. That looks killer! I'm happy to see our friends at #sunflowernaturalfoods crushing the #lobsterrolls. #lobster #lobsta #lobstahroll #woodstock #hveats #hudsonvalley #hudsonvalleyfood #getinmybelly #woodstockeats (at Sunflower Natural Foods Market)
Coconut crusted Black Sea Bass, pineapple buerre blanc and fried yucca chips. #tonightsspecial #hveats #newpaltz #newpaltzny #gadaletos #nodishes #newpaltzfood #hudsonvalley #hudsonvalleyrestaurant #blackseabass #yucca #beurreblanc (at Gadaleto's Seafood Market & Restaurant)
Our smoked salmon game is strong. #catsmo #bourbonpepper #nova #goldlabel #scottishsmokedsalmon #gravlox #hooklinefishco #baliksmokedsalmon #whatsonyourbagel #hudsonvalley #hveats (at Gadaleto's Seafood Market & Restaurant)
Afternoon ice cream season is upon us. #SpeculoosCookie #icecream from Penning's Ice Cream Stand in Warwick. #foodporn #hudsonvalleyfood #newyorkeats #nyeats #upstateny #hvgo #yum #springtreats #hudsonvalley #hveats #hvny #icecreamporn #warwickny #warwicknewyork #ocny #orangecountyny / Originally posted here: http://hvgo.us/1rNwxLL
It's time for #FlashBackFriday...
This beautiful creation is Elia's Famous Texas Parfait from Elia's Catering Company & House of Sausage in Highland, NY.
Elia's was a vendor at the Dutchess County Fair when I first discovered the meaty creation.
So what's in this BBQ bad boy? According to The Valley Table, "a delightful, over-the-top concoction of brisket, BBQ, slaw and mashed potatoes, topped with a cherry tomato."
Mark Bolger from Mix 97.7 actually had the opportunity to make the parfait before the fair:
#ThankYouIllTakeTenPlease
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|Hudson Valley Eats|
I was in the mood for something to snack on and didn’t feel like spending money, so I threw this together. Granola is probably one of my favorite things on the planet, and I love trying new things in the mix.
Super-easy recipe:
INGREDIENTS: 4 cups rolled oats 1 cup sliced almonds 1/2 cup chopped hazelnuts 1 cup tender coconut flakes (sweetened) 1/3 cup vegetable oil 1/3 cup honey 3 tablespoons brown sugar 2 teaspoons vanilla extract
1.)Preheat oven to 250°F. Place oats and nuts in a large bowl. Put coconut aside for later. In a separate bowl, mix together the wet ingredients until well combined(oil will separate, but it’ll be fine)
2.) Once the wet mixture is ready, pour into the oats and nuts and stir until the dry is evenly coated. (I used my hands, but a fork works just as well usually)
3.) Spread the granola onto two large sheet pans. Try to spread the mixture evenly to ensure proper baking.
4.) When the oven is preheated, place the sheet pans in the oven for 15 minutes. After time is up, take the coconut and spread it over each of the sheet pans. Put the pans back in the oven for an additional 10 minutes.
5.) Times up! Take the pans out and allow them to cool, about a half hour. Your granola is ready to be packed out or poured into a bowl for immediate snacking.
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|Hudson Valley Eats|
Anyone up for a Sunday Pasta Dinner?
I love that almost every gift-giving occasion leaves me plenty of new kitchen gadgets to mess with. My family and friends know me a little too well.
My latest toys include a pasta roller/cutter from my parents and a ravioli sealer from my boyfriend's mom.
Most people get these kind of tools and have more thought than real intention to use them. I find myself eating way too many carbs because I enjoy making pasta- it's almost on a weekly basis since Christmas!
Now, the cold Hudson Valley weather does not help tame my desire to eat hot meals three (okay, four) square meals a day.
With this recipe from PopSugar, you can find yourself in the same gluten-induced food coma with just three ingredients. (Thank you again to Feather Ridge Eggs for being in almost every recipe I try!)
I filled my ravioli with turkey and ricotta, in case you were curious. No recipe involved, I just kind of shoved what fit into the pasta-pockets.
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