http://www.froggy929.com/Joss/Blog/home.aspxJoin Joss on her own personal island. Joss gives you her collection of thoughts, sometimes random...sometimes related to what's going on in the world...but mostly random. en-usCopyright 2013, KFGY-FMThu, 20 Jun 2013 03:06:25 GMTTue, 23 Apr 2013 20:24:58 GMT1http://emmisinteractive.comI’ve had them in restaraurants, at friends houses and even in the grocery store. I’ve had them out of plastic bags, at ball parks, in bars and out of tin foil…but these were the BEST I’ve ever had. Guy Fieri’s Firecracker Chicken Wings are the BEST chicken wings I’ve ever had. Hands down. The best. If this is the last chicken wing recipe you make…make this one. BUT the experience started off with a whole bunch of drama. You see, I have this propane bbq (HOA rules do not allow for charcoal – you have to have propane or electric) and it scares me. Everyone reassures me it won’t blow up…but it freaks me out.   This was the first time this season I have used the grill. I uncovered it from it’s slumber under the $10.00 black cover it lives under for the winter (no, I am not yet ...http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10535209robandjoss@hotmail.com (Joss)http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10535209Tue, 23 Apr 2013 20:24:58 GMTFunny how I’ve been on the quest to cook all the recipes from Guy Fieri’s cookbook for almost two years and I finally got around to cooking the first recipe in the book ! It was “Confetti Mashed Potato Flautas with Hot Tomatillo Sauce!” First, lemme talk about the tomatillos sauce. This is fun to make cuz you can cut up the tomatillos and they way they pop and squirt their insides all over is kinda fun. If you’ve never bought tomatillos before and you are wondering if they are hard to find etc…they aren’t. I actually got a big ol’ can at Foodmaxx in Santa Rosa.  I was REALLY hungry when I made this recipe and the tomatillo sauce turned out SO GOOD, I could have made this on it’s own and then eaten it with a spoon. Actually, this was one recipe that I grazed so much on ...http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10530854robandjoss@hotmail.com (Joss)http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10530854Sun, 14 Apr 2013 21:44:13 GMTI don’t believe it! I just wrote this whole blog and then the computer froze and then I LOST all of it! So…now I am just gonna write bullet points…cuz it’s not quite the adventure the calamari was. It was Louisiana Grilled Shrimp and it turned out good. So here’s the gist of the situation: 1) I made this dish cuz my dad loves shrimp. He was visiting, so I made it for him. 2) This dish calls for lots of butter. I normally never sacrifice the integrity of a recipe or change the ingredients, but in this case I did because my dad had a quintuple bypass in December 2011. So, I used “I Can’t Believe it’s Not Butter” – I think this caused the dish to turn out runnier than intended – but it was still pretty good. 3) You want to use Jumbo Shrimp for  this – ...http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10511209robandjoss@hotmail.com (Joss)http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10511209Thu, 28 Feb 2013 21:06:49 GMTReally. I have no problem with calamari. My parents raised me to be an adventurous eater – so I have been for my whole life.  My father gave me spicy egg rolls at 6 months old…this was hardly fare for babies.  Our friend Richard gave me a bowl of fish lips when I was 6 years old. I don’t remember much about the taste…just the way they looked. They must have been awfully expensive cuz the place to get that many lips off of that many fish. I’ve had a fish eyeball, jellyfish and I’ll eat sushi for days. So squid is no big deal. I’ve had Guy Fieri’s “Rhode Island Calamari” at his restaurants. It’s excellent…some of the best you’ll ever have. It’s crispy on the outside, tender on the inside and the pepperoncinis (sp?) MAKE the dish. So I figured it would be no thing at all to ...http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10507178robandjoss@hotmail.com (Joss)http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10507178Thu, 21 Feb 2013 20:15:37 GMTQueen Korina’s Salad So, I decided to kill two flank steaks with two recipes…wait that analogy doesn’t work. I wanted to kill one flank steak with two stones…no that doesn’t work either. What I am trying to say is that I bought one big flank steak and I cut it in half to make two recipes. You might remember my last blog post was the Guy’s Thai Beef Salad – and that was GOOD! So, what did I use the OTHER half of the flank steak for? I used it for Queen Korina’s Salad. This was the one where I had to simmer the beef in broth for an hour and a half so that I could shred it with forks. I LOVED this because I loved my whole house filling up with the smell of the beef and the broth. Reminded me of childhood where my mother would have ...http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10499926robandjoss@hotmail.com (Joss)http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10499926Wed, 06 Feb 2013 02:27:27 GMTI write to you from my dining room table. This is where I get work done when I have something cooking on the stove. When I don’t have something cooking on the stove – I go into my home office and eat salad and Lean Cuisines (actually, I really try not to eat those so much anymore since I learned to cook…but they are quick and easy and I am trying to lose weight – so they turn up in my freezer now and then) Since I last blogged, I’ve made three recipes and I have one cooking on the stove right now (Queen Korina’s Beef Salad) Ok, I know it sounds weird to have a salad cooking on the stove – but I have to simmer the flank steak for the salad. I am LOVING it too. I forgot how nice it is to have the smell of something ...http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10496214robandjoss@hotmail.com (Joss)http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10496214Tue, 29 Jan 2013 03:02:15 GMTThere are certain things that people will and will not eat… Rob won’t do sour cream, mushrooms, mayonnaise, ribs or buffalo wings.  He doesn’t like creamy things and he thinks the ribs and buffalo wings are too much of an effort for not enough payback. My mother won’t do oysters. She says they are like boogers. She also won’t do watermelon (more on this later) I am not a lamb lover (though I did make Guys lamb with Blackberry Marsala Sauce…not bad) but mostly, I think lamb is gamey. And I am not really into salmon…or most fish (outside of shell fish) My Dad. My dad will eat anything. It’s true. So, when it came to the Pork and Watermelon tacos, I knew my dad would be game, and I would have to make them on a night where just he and I were hanging out. My mom went to ...http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10467389robandjoss@hotmail.com (Joss)http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10467389Sat, 17 Nov 2012 01:08:58 GMTGreen Papaya Salad with Lemongrass Chicken AND Linguine with Clams Lemongrass. I’ve eaten it (or umm eaten things served with it?) but I didn’t know WHAT it looked like or where to get it. I was SURE you had to go somewhere like Whole Foods, or TJ’s or Olivers…BUT happily enough, I found it at my regular hant, Foodmaxx. YES – if you are looking for lemongrass, they have it at Foodmaxx (the one in Roseland) NOW –that being said, just because I “took it to the Maxx” and had it in my hot little hand, it doesn’t mean I had any idea what to do with it next. Lemongrass is like long fibrous tubes with leaves tightly woven around it. And it’s HARD to cut through (like burlap or something ) So, I actually had to find instructions on the internet to figure out “how to cut lemongrass.” If ...http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10459906robandjoss@hotmail.com (Joss)http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10459906Thu, 01 Nov 2012 19:35:42 GMTIt was the first thing I ever had at a Johnny Garlic’s restaurant. I was there for a work thing… the Grilled Onion Tortilla Cakes…and frankly…I didn’t understand it. It took a couple times going to Johnny Garlic’s that I started to love and understand this fine appetizer. An appetizer that tasted great with a beverage…and an appetizer that you would inevitably begin peeling apart when you got to your third or fourth piece – because as an adult you can play with your food, and no one harps on you…or at least my friends don’t (you can dress us up, but you can’t take us out) The time came recently to make this recipe. Now, I am going to tell you the last part first…when it was done, it tasted EXACTLY like the ones you order at the restaurant. Exactly. It was awesome. It’s really something you can make ...http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10447580robandjoss@hotmail.com (Joss)http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10447580Tue, 09 Oct 2012 02:06:13 GMTI messed it up, and it’s all my fault. I remember once, I cooked an amazing Guy Fieri recipe…I don’t even remember what it was, but I decided to read the reviews of the recipe online. I wanted to see if people agreed with me on the AMAZINGNESS of the recipe. Most people did, and it seemed like the only people who didn’t were the ones that did not follow the basics of the recipe. I said to Rob “these people are complaining that this recipe didn’t turn out – but they didn’t even MAKE it right! How can you complain! What a bunch of fools!” Then…it happened to me. I made the Grilled Chicken Tortellini Soup. Here’s the recipe: Ingredients Grilled Chicken 5 lb chicken, cut into quarters 1 Tbs kosher salt 1 Tbs fresh ground black pepper For Soup 12 cups chicken stock, homemade if possible (recipe follows) ...http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10437762robandjoss@hotmail.com (Joss)http://www.froggy929.com/Joss/Blog/blogentry.aspx?BlogEntryID=10437762Thu, 13 Sep 2012 01:27:33 GMT