SILVER STAR RESTAURANT 6/22/13 Brooklyn, New York

Silver Star Restaurant has been mentioned on this blog previously but is such a favorite of mine and mainstay of my misspent youth that I cannot help but report on every meal I have there, I have decided to do an annual spot with addendum's to each entry. Pictured above is the "Regular" for me the Roast Pork Chow Mein accompanied by Pork Fried Rice and a Crispy Egg Roll.

The Classic Wonton Soup, Today it was a little off (Hey nobody's Perfect not even Silver Star) as the Noodle seemed a little overdone and the Broth was slightly tasteless, still better than 99.9% in Brooklyn Chinese Food.

Waiter may we have some more Crispy Noodles please. These are always free, none of this the 3rd bowel and after we charge dollar.

Silver Star interior, This was a Saturday afternoon before the Dinner crowd arrived.

We have to work on getting past the line of scrimmage.

Silver Star exterior.

7/20/13 - I was here with Frank during the Dinner hour and the Hot and Sour Soup was Perfect, Once again only Silver Star makes it this way anymore in Brooklyn chinese dining.

The Sweet and Pungent Pork Combination comes with Soup, Fried or White Rice and Egg Roll ($8.95)

Just as Frank was telling me "This place can't be beat for Roast Pork" I spied in my Fried Rice a perfect cube of you guessed it, Roast Pork so I took a closeup shot with the iPhone. Yes that's Scrambled Egg in the Rice, another ingredient vanished from Brooklyn Chinese Food. On a personal note I do not like Egg's but this is So Good that it does not matter.

8/14/13 - Back Again and this time with Jamie. It was a Beautiful and Brisk night (61 degrees in August) so the weather was to be enjoyed.

We both got the Combination Dinner Platter. Jamie the Chicken with Cashew Nuts and me the Roast Pork Chow Mein once again but this dish does indeed work better with White Rice as I finished my plate (almost).

On the way out I decided to ask the wait staff "How long has Silver Star been established, 1950 ?"

The reply was "1943"

LIONI'S FRESH MOZZARELLA

"I Feel Like the King Of The World !!!"

I got it in my head one night that I wanted a Prosciutto Ball proper (no Rice) so the next afternoon I walked over to Lioni's which is only 2 avenues and 2 blocks away from my apartment and boy was it worth it. I recall enjoying Lioni's Prosciutto Balls but they seem to have become a bit more prominent these days as the customer in front of me ordered a dozen, I got a half dozen (6 for $5.00) and had them heat one up for the walk back (pictured above). A lesson learned over the years is Always reheat a Prosciutto Ball in a high temperature oven NOT a microwave as the breading does not get Crispy but soggy when you nuke it and from eating that Prosciutto Ball in the photo I swore to myself never to nuke again.

Lioni's prepared Food showcase. In certain Italian establishments I am hesitant to take photo's since I never ask permission and am waiting to hear "You No Take A Picture, We Take A You Camera And Break A You Head". So far no problems.

I spy with my little eye two kinds of Sausages (probably Hot and Sweet), Broccoli Rabe, Peppers (Sausage and Peppers for a Hero ?) and Pepper Shooters stuffed with Prosciutto and Sharp Provolone ensconced by some Black and White mini Cookies and what looks like Jelly Cookies.

After Lioni's I walked a half block over to Papa Pasquale's as I had in mind doing a Prosciutto Ball taste test but they only have the "mini" ones on the weekend and are more of a Rice Ball specialty place as far as "Balls" are concerned. It was worthwhile walking in as the counter person addressed me with "Waddya Need Pal ?" which is becoming a rarer saying in today's changing Brooklyn and just reminded me that much more of why I Love New York.

Probably the Best Prosciutto Ball I have yet to have. Just Perfect, Creamy and Delicious.

LIONIMOZZARELLA.COM

JUNIORS RESTAURANT

Alison wanted some "Deli Food" on her trip to New York so we tripped on over to the Famous Juniors Restaurant (Flatbush & Dekalb) which is the original Juniors begun in 1929 on this spot as the menu says.

Pictured above is the initial "Bread and Butter" openers but Junior's provided some Beets (nice) and Warm Cornbread (even nicer) to add to the Gestalt of it all.

Jamie's Bowl of Matzoh Ball Soup.

Alison's Corned Beef on Rye (and very lean).

Jamie's Meat "Loaf" with Delicious Collard Greens and Macamoni and Cheese on the side.

I pre-meditated on the train voyage over and went simple to sample the Cheeseburger Deluxe which was cooked to "medium well" perfection but still had some paper to it (fat) but still Excellent.

POWER TO THE PANCAKE !!!

Jamie cut a peace symbol for us to share out of our Potato Pancake 3 ways and it was most peaceful.

Our friend Lori sent over a Patti Smith poster for Jamie and I kept it a secret for a day or two before presenting it at our dinner suarez.

JUNIORSCHEESECAKE.COM

FAST AND BULBOUS, QUICK AND EASY SKILLET CHILI

This came out pretty good with some doctoring but I did break Rule number one, Never Use Jar Sauce For A Chili. Hence the doctoring.

A few Drops of the Really Hot Sauce and several drops of Franks Red Hot Sauce got the Spices going but always remember to only make a 5 Alarm Chili when all concerned feel the same way as you about Hot Food. I planned on sharing this with Jamie's family so did not go overboard.

These jarred Sweet Peppers really came through as the MVP secret ingredient but did give the Chili a bit of a Vinegar overlay. The story behind these Pepper's was that I wanted some Sweet Peppers for Sandwiches but when I got home I almost thought I bought the wrong thing as these were really Hot, checked the label again, it said "Sweet". I wonder what the Hot ones taste like ?

For my "test" bowl of Chili I added some diced Cracker Barrel White Cheddar and a Dollop of Sour Cream. It did not need it so I got the toppings out of the way first.

What do you do when you don't just want another bowl of Chili ?

You Make a Chili Dog, albeit this was a queer duck of a dog. Nathan's Frank (quartered), Aerosol Cheddar (on purpose, I wanted Cheez Whiz but thats a ridiculous $6.99 a jar), Potato Roll and the Chili. Flanked with a Bread Crumb Stuffed Pepper Shooter.

12/4/13 - I had another go at the Chili making but this time I did not use Jar Sauce but instead a Can of Crushed Tomatoes, Big difference here folks and as I forgot the Jarred Jalapeño Peppers at the Supermarket my mistake upped the ante and I popped by my neighborhood Mexican Bagel store for two Real Jalapeno's. At the time of this writing I am 48 years of age and I realized I had never shopped for Jalapeno's, how much would they cost ?, are there different kinds ?, Would this affect my non-existent credit rating ?

Two Jalapeno's for twenty five cents. I returned home happily with Pepper's in tow and began the slow Cooking process. 

Hours later as I took my time and Simmered the Chili, Tasted some, added Spices, re-Simmered, Tasted some, added Spices, let it sit and re-Simmered. Now it was time to transfer my Concoction to a Tupperware and this being the time in my life when I was wearing a splint due to "mallet finger" the all too heavy Pan lost balance as I gripped it, fell to the floor, glass lid shattered, half the Chili lost.

DEVASTATED.

However I was able to save about half the Chili. Very Tasty indeed but these were Mild Jalapeno's so not much "Kick" to it. Either ways this was an improvement to the previous Chili mentioned above, I plan on making another batch and possibly this evening.