When I was working at Lifetime Television, my first real job in the big city, the office building was across the street from a Food Emporium. As a kid from Brooklyn the Food Emporium was FANCYYYYYYYYYYYYYYY. I only knew Waldbaums, Key Food and Shop Rite — and every fruit and vegetable stand in Bay Ridge and on Avenue U. But I loved to go into Food Emporium on my lunch break (it was 2003, mind you) and scope out the sushi section, among many other delights that were beautifully stacked and color coded in the refrigerated “to go” section. Everything was priced way above my pay grade, every thing but one item.
Read MoreAdmittedly, I’ve been preparing pork tenderloins every other week for dinner. And, yes, I have been using the pre-marinated ones to save a step since I’m cooking every single night, but this past week we made a bodacious Costco order and scored a fair price on two beautiful, un-marinated, pork tenderloins. The part about getting a plain old piece of meat or fish is that you can play with flavors and seasoning, the scary part about that is now the cook has a responsibility to come up with a marinade.
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