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3 weeks ago | 
wypr.org | Al Spoler
Spring is officially here, and all sorts of little green things are poking their heads up through the soil. Among the daffodils and crocus are the tender little tops of herbs that are making an early arrival. And as Chef Jerry Pellegrino points out, we all know about thyme, rosemary, and sage, but there are a whole bunch of lesser-known herbs that we can use.
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3 weeks ago | 
wypr.org | Al Spoler
The Cotes du Rhone has long been a source of high quality reasonably priced wines, and Hugh is here to tell you there’s good things on the way. Price key: $=less than $20 $$= $20-40 $$$=$40-60 $$$$=above $60Quality key: * = decent wine ** = very good wine *** = superb wine ****= eliteVALUE = exceptional quality for the moneyDom.
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1 month ago | 
wypr.org | Al Spoler
Petite Sirrah is one of California’s oldest grapes, but it has fallen by the wayside. Al presents three arguments as to why it should be more appreciated.
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1 month ago | 
wypr.org | Al Spoler
There always seems to be a lot of dinner parties and get-togethers in the winter months. People like to sit around munching on appetizers before dinner, and usually one of the most popular is a pâté of some kind. Chef Jerry Pellegrino will tell you, as good as they are, they are something we can have fun making at home for ourselves. To start, we’ll point out that there are three kinds of “pâtés”. You have the standard pâtés which are made from ground meat or fish, with pork fat, herbs and spices.
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2 months ago | 
wypr.org | Al Spoler
Dyed in the wool Marylanders don’t need to be told that these chilly winter months are prime time for our great specialty, Chesapeake Bay oysters. I happen to love them shucked right out of the shell, but being clever cooks, generations of Marylanders have conjured up dozens of outstanding recipes. Chef Jerry Pellegrino has uncovered a few of the most tempting oyster dishes from the Old-Line State.
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2 months ago | 
wypr.org | Al Spoler
All of Maryland’s meat producers have clever ways of using the meaty bits that don’t make it into a prime cut. Chances are our beef, pork and turkey producers channel a lot of those random scraps into the grinder. Aside from hamburgers and meat loaf, there are some other interesting things to do with ground meat; and Chef Jerry Pellegrino, you are going to instruct us in making super deluxe meatballs. First of all, we need to know that the meatball is ubiquitous.
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Dec 8, 2024 | 
wypr.org | Al Spoler
My wife sometimes refers to me as The Sauce King because I am adept at whipping up a good sauce. But I think one key to my success has been that I manage to get it to the right thickness. As Chef Jerry Pellegrino points out, there are any number of ways to make that thin little broth thick and luxurious. The simplest and most basic technique for thickening a sauce is reduction. This is just a fancy way of saying “boiling it down”.
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Oct 7, 2024 | 
wypr.org | Al Spoler
Some people would say that the western French wine called Muscadet is the ultimate in dry white wine. Hugh defends that notion with a survey of some of the best.
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Oct 6, 2024 | 
wypr.org | Al Spoler
This is my favorite time of the year, especially for food. The Maryland harvest is in full swing, and our markets are loaded with all kinds of great food. And as Chef Jerry Pellegrino suggests, you’d better take a big basket to market these days. The farmers say that the next few weeks of early October are going to be the best all year. So much coming in! We did a survey of the Waverly Market to see what’s available. Let’s start with Liberty Delight farm and their pork sausage.
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Sep 10, 2024 | 
wypr.org | Al Spoler
Every now and then, the boys end up with a bunch of tasting notes without a particular theme; hence a show called “Odds and Ends.” Price key: $=less than $20 $$= $20-40 $$$=$40-60 $$$$=above $60 Quality key: * = decent wine ** = very good wine *** = superb wine ****= elite VALUE = exceptional quality for the money Domaine du Salvard Sauvignon Blanc “Unique”, France ’22 *** $$ (First rate sauvignon blanc, concentrated, assertive, racy, like Sancerre) Alain Jaume “Grand Veneur Blanc”, Cotes du...
