ARROZ CON HABICHUELAS - RICE & BEANS Improvised.

OK, I think for my first time out I did do a pretty good job here, made a few mistakes but I was going by the Billion Youtube Recipes I viewed for Spanish Rice & Beans on offer, all in all I got a decent overview online. 

My first and Only BIG mistake was such a simple one, I used Tomato Paste as opposed to Tomato Sauce, BIG Difference here. Tomato PASTE due to its density and higher Sugar level cooks and heats differently, fine to add to a Marinara or Bolognese Sauce to thicken it up but not so in the world of "In The Pot" work. Much like Overcooking the Garlic in an Italian Tomato Sauce the Paste Overcooked does indeed permeate the Dish, This was not so bad as the Rice Tastes Great but there is hint in the Beans that something has gone awry, Not inedible but not purrfect.

My friend Renee's Grandmother Nati who's mother founded a successful Tamale Restaurant (La Borinquena) which has been around since 1944 which is 70 Years at the time of this writing does indeed use Tomato Paste so maybe it was just something in my Cooking technique, go figure.

The Members of the Orchestra

Extra Virgin Olive Oil to coat the bottom of the pot.

Goya Red Kidney Beans in a can (drained) (15.5 0z)

Tomato Paste (6 oz) MISTAKE Here !!!

USE TOMATO SAUCE Not PASTE.

Goya Sofrito (Tomato) about two heaping spoonfuls.

Large smidgen of Polaner Chopped Garlic from the jar (its been hanging around), Fresh will do better.

Around 12 Spanish Olives (Pimiento Stuffed) halved.

Cherry Pepper Slices (Diced) to taste.

Packet of Sazon Achiote/Annatto

Salt, Garlic Powder, Black Pepper to taste.

Here is The Orchestra in action, After Heated to Boiling reduce to a Simmer and add 2 cups of Rice (I used Long Grain) and about 1 1/2 cups of Water as I was using 2 Cups of Rice, The Formula is 1 part Rice, 2 parts water However the Orchestra here constitutes a portion of Water so I used 1 1/2 Cups Water, You Follow Me here ?

LA BORINQUENA ONLINE

GOYA FOODS ONLINE

APPLE PIE W. CHEESE.

Warm Apple Pie with a Slice of Cheese on top. 

This I have heard of since I can remember, always sounded tempting but just as much sounded a bit inedible and Gross However the combination has always intrigued me akin to "One of these things is not like the other" so I stayed away and rarely thought of it, my friend Joe did alleviate my fears with one simple sentence "Apples and Cheese go together, thats some Good Eats". 

In a fit of GOOGLE one afternoon while searching facts about Apple Pie and Cheese my interest was finally piqued. I started brainstorming as I will once an idea enters my head and decided that Drakes or Hostess Apple Pie would not do as they have that thick Sugar Coating but Table Talk Pie is more akin to a mini version of good old Apple Pie, one might ask why I did not go to the local Bakery and purchase an Apple Pie or even go the Entenmann's route and my answer is simple.

What if I didn't like the combo ?, I do not have a major Sweet tooth and a whole Pie would go to waste.

On the upshot and much to my delight I really did enjoy this Fantastic Combo of Appley and Cheesey Goodness, here is what I did. I heated (1) Table Talk Apple Pie in the oven at 400 degrees for about 7 minutes of which half was topped with Slivers of Cracker Barrel Cheddar Cheese and tried the other half of the Pie with a Raw or room temperature Slice of Cheddar.

Apple Pie with a bit of Cheese is most common to the environs of the Northeastern (New England, Vermont) U.S. area and is served in two manners so I tried both. The common version is a thin slice of Cheese most commonly Cheddar but I have also heard American Cheese placed atop a Warm Piece of Pie of which it Melts over but sometimes the Cheese is served on the side Unmelted. I much preferred the Melted Cheese version and it tasted just like what I thought it would, it tasted like Apple Pie and Cheese.

Yes I will have this again.

Not as commonly found as it once was in the corner stores and Bodega's of Brooklyn but I surreptitiously spied this package of Table Talk while using an ATM machine in a Bodega and so it goes.

TABLE TALK PIES ONLINE

CRACKER BARREL CHEESE ONLINE

RAVIOLI OF THE HOMEADE KIND - PASTOSA - Brooklyn, New York

Noodle Pockets Packed with Ricotta.

Oh Ravioli let me sing my praises.

I am surprised it took this long for Pastosa to get a posting on this Blog and this will not be the last I am sure. These are amongst the Best Fresh Home Made Ravioli I have yet to try, Just Perfect. 

Pastosa has been in the Ravioli business since 1966 and this comes as no surprise due to the quality of their product, I wonder how many Raviolis they have sold since then ? 

Well, lets take a walk over to the Ravioliometer and see,... oops it under repair.

These Rav's are Refrigerated and never Frozen, you can of course Freeze them for later use at home but a partial reason to their Deliciosity I believe is that they are made fresh and kept chilled and not frozen. I cannot imagine ever having Frozen Ravioli again, will let you know if I ever do a taste test of course.

As a precaution since Fresh Pasta is a Gummy being the Rav's are dusted in Corn Meal to prevent sticking and easy separation before the Boiling process. Have no fear of consequence as the Corn Meal Dissolves in Boiling Water.

Dont just dump them all in !!! Place them Gingerly in Salted boiling water one at a time.

Just a portion of the "prepared" Foods that Pastosa has on offer. This is always a work to admire as the Menu changes yet stays the same in a conundrum of Delectability. I am still waiting on the return of "JUMBOTTO".

E.T.A. 20 seconds

Approaching Pastosa from New Utrecht avenue. Note an actual pay phone booth in view.

E.T.A. 3 seconds

This photo is unrelated to Pastosa but belongs here. Lard Bread from Frank & Sal's with a Schmear of Cream Cheese. That's right folks, it works.

6/18/14 - The Sicilian Rice Ball is Jumbo sized and filled with Meat, Peas, Cheese and of course Rice which is prepared in Tomato Sauce I believe with some perfectly done Crunchy Breading on the Outside, I heated this at home in my oven and it was Delicious.

PASTOSA WEBSITE

TRY THE VEAL - SILVER STAR RESTAURANT - Brooklyn, New York

After 30 years it finally came to pass that I built up the nerve and reserve to sample the Breaded Veal Cutlet with Brown Gravy ($7.75) from the "American Specialties" portion of the Silver Star Chinese Restaurant Menu. 

The Serving is (2) Veal Cutlets but is obscured in this photo as they are atop one another, accompanied with the Chinese version of Brown Sauce which I am not acquainted with as that comes with Egg based Dishes like Egg Foo Young (and I don't do Eggs) I did find this Gravy Tantalizing and quite good, Not your standard Beef Gravy but quite a few Ingredients more, not a thick Gravy but thick enough and a hint of Sweetness, just a hint. Flanked by Lettuce & Tomato and Crinkle Cut French Fries this Veal Cutlet can only be described as a Veal Chop or more likely a Pork Chop. This Veal had none of the "gamey" Taste or Texture of a Homeade/Meat Market Veal Cutlet so I will surmise that this is a "grafted" Cutlet in the least or Part Veal. Lets just say that if this was advertised as a Pork Cutlet I would be a complete believer but it was Veally, Veally Good. 

Most would ask WHY try American Food from a Chinese Restaurant ? 

The Menu IS The Enigma.

EXACTLY.

Taunting me for Decades on both the Take Out and In House Menu was the American Dishes section.  My theory which is almost without argument is these Dishes were offered towards the American folks especially in the 1950s bubble who had yet to acclimate their taste buds to the Asian Cuisine but brought the family along for an Exotic night out and amongst whom only some members appreciated Chinese Food, A Doubting Thomas or two of course might reside and in this case the American Specialties served their purpose and no one walked away hungry.

OR succinctly put, If You Dont Like Chinese Food here is something to EAT while we assimilate your American Family.

SILVER STAR ON FACEBOOK

DOWN BY THE SEASIDE - Coney Island, New York

Unique and Unbeatable in the world of Spud & Curd is Nathan's Famous Famous Crinkle Cut French Fries with Cheese. These are technically French Fries but I must add for those whom are uninitiated that they are Potato Wedges Fried to golden perfection and no two are shaped alike. I got mine topped with Cheese Sauce which is the only way to fly, the picture says it all and this portion is a little skimpy in the Cheese Sauce department as opposed to Nathan's Doused in Cheese servings.

I was at Coney Island for a job orientation session and had pre-meditated my visit to Nathan's and Rita's by 48 hours in the least but during a break in orientation class we were graciously served Turkey Wraps, Donuts, Muffins and Bottled Water. I am never one to say no to a Wrap, These were filled with Turkey, Lettuce, Tomato and two Cheeses which I could not fully distinguish, the center cheese may have been a Mild Swiss but there was a soft Sweet Cheese like a Mascarpone on the outer circle. I had 3, this photo is my second helping.

Rita's Ices is a new addition to Surf Avenue and as they have many Flavors on offer I decided I wanted to try a Black Cherry Ice of which they only had a Smoothie version available so I opted out since I just wanted an Ice.

The Mango Peach Ice was enticing but the Swedish Fish Ice selection won me over. It was only while enjoying this Delicious Icee that I realized I had this before at the Rita's location on the boardwalk at Atlantic City, I did not regret a repeat performance.

I must mention how I do love the Ice Cream Sprinkles motif on the countertop.

This photo is a partial representation of what was available on the menu this day and was taken in such a bright glare of sunlight that I could see nothing in my iPhone viewfinder. 

A true example of "Point & Shoot"

NATHANS FAMOUS ONLINE

RITAS ICES ONLINE

FOOD FROM THE BOX THAT RULES ~ TACOS AT HOME

Taco's at home are So Delicious that I do not know how I have time to type, one sec.

So here I am almost a month to the day of this entry as I have to fill in my Taco experience due to lack of Nachovation on the night and having to Ketchup, OK SHOOT ME. with a bit of time to type, not because of Time Itself but because Tacos At Home are just a joy and a deal and a joy, kind of like the epitome of "A Party In My Mouth" and after such a party only sleep and longing are invoked.

THE TACO, In All of her Gloriousness, She is Crunchy, She is Spicy and She is Tasty.

A Great Man once said.

"Do Not Ask What Your Taco Can Do For You but ask What Can I Do For My Taco"

Well,... I did add Shredded Extra Sharp Cheddar Cheese (America's Choice brand), Chop Meat (Ground Beef), Greens (Fresh Express brand), Diced Tomatoes and Taquera Salsa (Goya brand) ensconced over a heated Ortega Crunchy Corn Tortilla Taco Shell and that my friends pretty much did the trick.

There is always that Cracked Taco Shell in the bunch oftentimes but I welcome them with open arms. Herein is the birth of a mini Tostada.

Some Taco Ingredients on display.

After the Taco Shells have been depleted there are usually Leftovers of Meat, Veggies and Cheese. In this case I opened a can of Goya Refried Beans and made a Delicious Tex Mex Burrito. All that was missing was the Sour Cream.

OF NOTE - Flour and I assume Corn Tortillas Heat perfectly over your Stovetop Burner, just make sure you flip and spin (not violently) and keep watch, 60 seconds or even less should do. 

Torta means many Breads in history but the word basically boils down to "Bread" and most Torta's these days are commonly served on a Roll so after picking up some Seeded Rolls with my Antipasto I used one to make a Torta with the Leftover Beans, Meat and Veggies. I Grilled the Bread in a pan and topped it with Cheese. Delicious.

ORTEGA ONLINE

OTTOS TACOS 4/30/14 New York City

To Finally Be Here !!!. 

About a year ago I heard they were bringing California style Tacos to the east coast and have heard from many about the greatness of west coast Tacos. There are plenty of great Tacos here in New York as well just not as in such abundance and you have to know where to go.

Ottos Tacos did not disappoint.

I calmly took a few pics of my platter before digging in, *Give no mind and take your time* as the food got colder but Tacos can stand weather limitations, on the other hand Masa Fries maybe not.

Masa Fries can perhaps only be described as Corn (not Potato based) Fries, These are 100% Unique and Genuinely Delicious, The Dipping Sauce is Heavenly, Everyone should have these at least once in their lives.

Not So Much Myself as I of late prefer Steak Fries and something with a soft center, these are not Crunchy at all but more like a thinner Fry. They are all the rage, Ignore this comment. 

These were just Tantalizingly Tasty, With only a simple Douse of Onions and Cilantro to Top the Marinated Meat this was Unbeatable Food, Delectable on the Palate and wonderfully displayed.

I am not quite sure what is pictured above. I believe my first Delicious Taco was an Carne Asada Taco followed by an Carnitas Taco so what is left right now (hours later) is the Chicken Taco that along with the Masa Fries I got to go.

Sometimes with Delicious Tacos it is hard to delineate because your brain is too busy thinking *OH MY GOD* but this is All Good.

Being a newcomer and reading many reviews I may have become clouded and confused here, I Dribbled in excitedly and on a Dreadful day full of Rain & Wind but was still most excited to finally be Inside of Ottos Tacos. Placed an order for (2) Carne Asada Tacos, one Chicken and one Steak not realizing that Carne Asada IS Steak (Marinated Steak) I thought it was a Topping or Style, I am not complaining here so there was a Carnitas (Pork) as well as the Chicken Taco, I was a bit puzzled upon receiving my platter with 3 Tacos as opposed to the 2 that I ordered but after 10 months waiting More is More, Money is No Object and Take This Back is Out Of The Question.

The Masa Fries are Completely Unique to anyone who has Not had Fries made out of Corn or so that is how much I can base off of my taste buds. The Chipotle/Mayo Dipping Sauce is Ridiculously Incredible.

My third try at a photo of Ottos Tacos facade, Weather conditions were so bad (and this was taken with a cellphone whilst juggling an open umbrella and carry bag) that I did not catch my thumb in the pic until I got home and WHO CARES with FOOD this good.

OTTOS TACOS WEBSITE