Therealmaria1111

04/30/2026

How wonderful to see Rod Stewart footloose and fancy free…
Enjoying our city 

04/25/2026

Channeling my favorite aunt- “Aunt Bee”, who’s actual name was, Bridget Spatarro Giorgio. She could make lasagna without thinking, usually at 1 a.m. when my uncle Carmelo was coming upstairs from closing the bar he owned. To this day, I crave food late at night.

04/13/2026

Ratatouille
(Oven-Baked, Layered Style)

For the sauce (base)
2 tbsp olive oil
1 onion (finely chopped)
3 cloves garlic (minced)
1 red bell pepper (diced)
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
Salt & pepper to taste
For the vegetables
1 zucchini (thinly sliced)
1 yellow squash (thinly sliced)
1 eggplant (thinly sliced)
3–4 Roma tomatoes (thinly sliced)
For topping
2 tbsp olive oil
1 tsp dried herbs (thyme, basil, or Herbes de Provence)
2–3 cloves garlic (minced)
Optional: grated Parmesan or crumbled cheese
Fresh herbs (like rosemary or parsley)
👩‍🍳 Instructions
1. Make the sauce
Heat olive oil in a pan.
Sauté onion until soft (5 mins).
Add garlic + bell pepper → cook 3–4 mins.
Stir in crushed tomatoes, tomato paste, herbs, salt & pepper.
Simmer for 10–15 minutes until thick.
👉 Spread this sauce evenly in a baking dish.

2. Prep & layer vegetables
Slice all veggies thinly (uniform slices are key).
Arrange them upright in a spiral or rows (like in your image).
3. Season
Mix olive oil, garlic, herbs.
Brush or drizzle over the vegetables.
4. Bake
Cover with foil/parchment.
Bake at 375°F (190°C) for 40 minutes.
Remove cover and bake another 20–25 minutes until tender and slightly caramelized.
5. Finish
Sprinkle cheese (optional).
Garnish with fresh herbs.
Let rest 10 minutes before serving.

04/12/2026

04/11/2026

These are all the pictures I gathered, but here is one of the many texts I received from the people at my demo with standing room only.
God, that felt good. I even had some relatives who came to see me and some old school friends. 

Chef, you were most awesome today in the park. Please send me the recipies you made, PLUS the cinnamon pork roast. Was very interesting watching you, hope to be @ Metairie rd farmers market next month

Great cooking class at the spring fest. Recipes please.

04/10/2026

CRISPY SMASHED SWEET POTATOES WITH WHIPPED FETA AND HOT HONEY

Ingredients
For the Sweet Potatoes:
3–4 medium sweet potatoes
2 tbsp olive oil
Salt & black pepper (to taste)
1/2 tsp paprika
1/2 tsp garlic powder
For Whipped Feta:
1 cup feta cheese
1/3 cup Greek yogurt (or cream cheese)
1 tbsp olive oil
1 tsp lemon juice
For Hot Honey:
1/4 cup honey
1/2–1 tsp chili flakes (adjust to taste)
Optional Toppings:
Fresh thyme or parsley
Toasted sesame seeds or nuts
👩‍🍳 Instructions
1. Boil & Smash Potatoes
Boil sweet potatoes until fork-tender (15–20 minutes).
Drain and place on a baking tray.
Gently smash each one using a glass or fork.
2. Roast Until Crispy
Drizzle with olive oil and season with salt, pepper, paprika, and garlic powder.
Bake at 220°C for 25–30 minutes until crispy and golden.
3. Make Whipped Feta
Blend feta, yogurt, olive oil, and lemon juice until smooth and creamy.
4. Prepare Hot Honey
Warm honey gently and stir in chili flakes. Let it infuse for a few minutes.
5. Assemble
Spread whipped feta on a plate.
Place crispy smashed sweet potatoes on top.
Drizzle generously with hot honey.
Garnish with herbs or seeds.
🍽️ Serving Ideas
Serve as a party appetizer or side dish
Pair with grilled chicken or steak
Add a fried egg on top for brunch vibes

03/16/2026

BEER BRAISED CORNED BEEF + CABBAGE

I would like to share my recipe for corned beef, with you. Please comment on how it turned out should you use this method.
Happy SPD ☘️

First of all, remember a corned beef is simply a brisket that has been brined. That means it is full of salt, and it is also a very tough cut of meat until it is cooked correctly. When it is cooked with moist heat, it becomes one of the most tender cuts of meat.
Rinse the corned beef for about two minutes to remove some of the built-up salt. Place it in a baking pan with sliced onions and lemon on top and pour a bottle of beer in the pan. Depending on how big the piece of meat is, you may have to use more than one bottle. Just make sure it goes halfway up the pan and the meat is sitting in it. Combine some Dijon and or creole mustard and either brown sugar or honey in a bowl for when the brisket is finished.Cover the pan and cook at 325° for at least 2 to 3 hours. The longer you cook it, the more tender it will be. When you’re finished cooking the brisket, brush the mixture on top of the corned beef and broil it for a few minutes so it will make a crust.
The other method which may be more popular, is boiling it or slowly simmering it. I believe if you cook it that way you will lose a lot of the flavor and less you keep some of the liquid to make a sauce.
To cook the cabbage, sauté some nice big chunks of onions and throw in some garlic when the onions are wilted and somewhat caramelized. If you want to add ham or sausage, add it at this point. Add the cabbage, add S&P and Cook it mixing everything together until the cabbage looks wilted. Add either chicken stock, wine, water, or some of the beer you used for the corn beef and continue cooking until the larger chunks get tender. Some people cover the cabbage and then actually become smothered. I did not do that in this case because I wanted my cabbage chunkier and crunch year. I hope this helps anyone who wants to celebrate the Irish today. Please comment in this post to let me know how it came out.

03/15/2026

It’s 11PM in New York City.
You’re hungry.

Where are you going? 🍕🌭🥯

03/05/2026

Chicken Ramen with Creamy Garlic Sauce
Recipe in the first comment

02/23/2026

Not bad in NH

02/22/2026

Last night during the pop-up, I spoke of my mother Mimi quite a bit, then this happened… Rick and Heather played this song in honor of her