PIMENTO CHEESE & ITS BRETHREN - The Caviar Of The South.

2/25/16 - Well, it looks like a jar of Pimentos is not easily found, at least tonight it is not but on the morrow the chase restarts.

So, I made Hot Cherry Pepper Cheese instead replacing the Peppers for Pimento's. Anyhow it is good to experiment with a new Recipe first before inundating onto unsuspecting friends who may become otherwise after the fact.

(Sharp Cheddar, Mayo, Cherry Peppers, Black Pepper).

OK, first try, I may have blown it but lets see.
Going to have it on a RITZ because everything sits better on a RITZ.

This definitely works, my only mild complaint is about the not so mild.
The Hot Cherry Peppers are a bit Robust, with Pickles, Olives, or even a smaller amount of Jalapenoes this will work really well, the possibilities are endless.

Thank You Mike Ehremtraut.

No, this Spread may never actually be photogenic so I will spare the eye candy at least for now.

3/22/16 - Pimento Cheese - After some mild supermarket searching I found Pimento's both Slices and Diced, I chose the Diced to cut down on preparation time.

And it came to be that the CLASSIC Pimento Cheese was quite mild in flavor 

OK a little less Briney but this is how you learn. 

The Process of Elimination (in this case cut down on the Brine and the Mayo).

4/11/16 - Hot Cherry Pepper Pimento Cheese - 

5/16 - Bread & Butter Pickle Pepper (Hot Cherry Pepper) Cheese - This was a good idea on paper but did not truly work, mind you completely Edible and frankly how could it not be but I am leaning closer and closer to Hot Cherry Pepper Cheese (jalapeno's basically being a replica) in the top spot as the experiments continue to roll on.

6/16 - Wasabi Soy Sauce Pepper (Hot Cherry Pepper) Cheese - For real its just Hot Cherry Pepper Cheese with a handsome dash of Wasabi Soy Sauce (of my own making) thrown in and of course it works.

PIMENTO CHEESE ON WIKIPEDIA

LESKE'S BAKERY - Brooklyn, New York

What happened was in the midst of my Napoleon Complex I was in the Park Slope end of town and wisely Googled Leske's ll in that neck of the woods only to find that location was permanently closed yet the Bay Ridge flagship remained open for business so I had my bandmate drop me off prior to rehearsal to "pop in" and grab some goodies.

Napoleon - Chewy and Flaky with Cream Filling and Icing of a wondrous nature.

Brownie - Moist, Thickerer and Brownieish.

No qualms here.

Chocolate Croissant - Purchased for my bandmate Thomas as he is fond of the Chocolate Croissant but I did not get to sample any. Word on the street was in the affirmative.

LESKE'S l LINK

LESKE'S BAKERY ONLINE

HOLY FLUFFERNUTTER BATMAN ITS THE JABBERWOCK.

Is there really anything like a Fluffernutter, I dare say NOT.

My personal Fluffernutter story I must share and I have said it before that this page shy from personal trajectory but then every single entry is based on my "personal" opinion so go figure.

My first Fluffernutter was experienced when I was about 9 or 6 years old (give or take) due to I am sure the television ad campaign or maybe I read it on the back of a box. My fragile eggshell mind was so proud and impressed with the taste of this treasure after my parents purchased a jar of Fluff and I had ingested my Sandwich that I danced around gleefully and so much so that I upset my stomach.

I proceeded to "throw up"

My beloved mom Inchu threw out the cask of Fluff and even at that tender age I saw the folly in her ways, it was not the Fluff's fault, it was the whirling dervish of my delightful dancing.

Fluffernutter 2016. All Revved Up.

Even Christina who is an eater of exactingly fastidious choice likes and liked her first Fluffernutter and here is a photo of it.

MSG was on hand only to be teased by the beast.

FLUFFERNUTTER ON WIKIPEDIA

LET ME ROLL WITH IT -

To wrap things in Dough, the simplest concept in cooking so far as Bread is an ancient food (as of this writing) and the Sandwich is an excepted and glorious addition to Menu's worldwide.

The forethought began on a more dubious level with Pizza Dough in mind but was thwarted by my bandmate's accrual of "pig in the blanket" on the eve of Superbowl 50 causing me to seek out a 10 pack of Pillsbury Crescent Rolls ($3.59) only to be further tempted by a 40 pack of Pillsbury Biscuits ($3.59) of which I purchased. Pizza Dough is on the horizon but for now it is Blankets all the way.

Pictured above is the Broccoli Rabe & Sausage in the Blanket that was just as expected, Delicious.

UNDER CONSTRUCTION

THE POWER OF CHEESE - CRACKER BARREL

How Cracker Barrel has eluded the gaze of this Blog for nearly five years is completely beyond me but its never too late to make things right.

Cracker Barrel is a mainstay in my household and shall remain so.

The Flavor of the month is Asiago but the long term accolades must be thrust at the tried and true Extra Sharp Cheddar.

CRACKER BARREL ONLINE

NATIONAL PANCAKE DAY (U.S.) (February 9)

There is a National Food Day for just about every Food I would imagine but certain ones jump out at you depending on individualistic taste of course, in my case Bacon Day comes to mind but I have yet to celebrate.

Pancakes are one of those comfort Food's that fit the bill and I happened to have Pancakes (albeit the toaster kind) in my freezer on the day (February 9) so I ran with it.

Pancakes with Sausage - Two Aunt Jemima Toaster Pancakes Schmeared with Key Food brand Butter (more like doused in this case but that is the Jedi way) and a side of Sausage. 

Broccoli Rabe & Cheese Sausage as the pantry was devoid of Breakfast Sausages but this became a complete boon on the tastebud level, it works folks.

Pancake Day continues.

The SpamCake - Unbeknownst to my Trepidatious FOODMIND (is this worth the plunge or am I wasting food and time) the SpamCake became the Rosetta Stone of these three dishes and reached a level of height unattainable previously.

In other words a Tasty little sucker.

A little over an inch was its height geometrically.

Pancake a la mode - Yes, for Dessert it was Pancakes topped with Ice Cream.

Any Ice Cream will do but on hand I had Friendly's (rich & creamy) Cookies & Cream.

On a side note just the other night I was eating the Friendly's right out of the tub with spoon in hand for the first time in decades and boy is it hard to close that container and desist.

And of course I got a bit of abuse on my Facebook post due to the overwhelming similarity between the Spiral Broccoli Rabe Sausage and another inedible item from the human condition but abuse is what I thrive on when it comes to social media in most cases.

This one is courtesy of my friend Peter R.

On another side note The SPAM Single Classic must be brought up.

This I found in the 99 cent section at my local Rite-Aid and a brilliant idea it is (as well as a cash cow for the SPAM people) since most do not need to Fry Up an entire 12 ounce can of SPAM in one sitting, a slice or two will do and its cut so neatly as well.

PANCAKE ON WIKIPEDIA

THE NAPOLEON COMPLEX

"Never interrupt your enemy when he is eating a Napoleon" - Napoleon Bonaparte

This began innocently enough prior to my weekly sojourn to Tasty Pastry with Christina. I usually put a little forethought into my Cake of choice earlier in the day so as not to stand before the riches of their assortment gaping and drooling like a man insane with his synapses firing away like a violently shaken bottle of soda water and decided on The Napoleon. I have only had maybe half a dozen in my life but had a clear idea of what to expect and perhaps happily got more than I bargained for.

2/3/16 - Tasty Pastry - This will be a hard one to beat at least from an Italian Bakery (the Napoleon being a French Pastry) as Tasty Pastry is one of the more Outstanding dealers in decadent confectionary delicacies. 

I have no details here as this entry was written as an afterthought after the satisfaction achieved, the only remedy is to get another in the future and write about that one.

2/8/16 - West End Bakery - While this Bakery does not have the best reputation I was very pleased to find the Napoleon ($2.75) featured in its Pastry display case and this was my first stop after deciding I needed another (Napoleon that is) and to compose a comparison.

They got the Cake and Icing right, actually its probably difficult to screw up the Icing and something tells me the Napoleon's around town are being outsourced from another Bakery but only time will tell on that point. The Cream is Cake Cream or Whipped Cream and this might be my only bone of contention* but I am still a newbie at this. Loads of Cream in this one, a bit messy to eat but as I said earlier today "Messy Is Good".

This has prompted me to make a second pot of Coffee.

2/21/16 - Leske's Bakery - This has a lot riding on it as Leske's Scandinavian Bakery has an historic reputation dating from 1961 yet I am not a Napoleon connoisseur in the least but am enjoying Eating my way through the learning process.

Chewy Flaky Crust with an inlaid Syrupy overtone, This is Heaven. Grand Icing and Sweet Cake Cream. Literally mouth watering.

3/2/16 - I was hunting Napoleon's and had some spare time on 13th avenue within proximity of a few bakeries. Gold Star Bakery does not produce Napoleon's but Grandma's and Mona Lisa sure do.

Mona Lisa - OK they only had a baby Napoleon ($1.45) and it was of standard fare, standard fare still being Delicious but this had an aftertaste probably due to retainment and storage and was 2-3 bites worth and gone, well it was a "baby".

Grandma's Bakery - Just when I had almost given up waving my hands in the air for fear that all of the local Napoleon's were "sourced out" and alike I came across this slightest anomaly to keep the fires burning. Perhaps I am being a bit dramatic here but the Grandma's slice  ($2.25) features a minimally crumbly crust in its folded layers of Cake of an almost Graham Cracker consistency but retaining the layered and moist "Filo" style inherent to this Pastry. 

Quite a joy.

Villabate Alba Pasticceria - With two Napoleons on offer (French & Italian) I was quite excited about the Italian one but still preferred the French Mille-Feullie.

(top) French - I expected this to reign supreme as Villabate has quite the reputation that precedes it and it was quite formidable and almost perfect but thus far Grandma's is the ruler of the roost.

(bottom) Italian - Dusted in Brown Sugar with the Creamy innards very much like an Italian Cheesecake which for those not in the know has a grainy consistency as the "base" cheese is Ricotta as opposed to Cream Cheese.

4/15/16 - 18th Avenue Bakery/Lydia's -  Another fantastic bakery with a track record but this Napoleon was just good compared to the Apple Coffee Cake Crumble that I had purchased alongside it. Nothing wrong with this Napoleon but nothing outstanding either, still an impressive 7/10.

5/10/16 - Kaff Bake Shoppe (kosher) - This was quite different as the icing was "inside out" as it were but just a standard Napoleon, Cake was a bit dry but this was served pre sliced in a plastic container so who knows,...

Good View Bakery corps (my local pork bun place) 6/26/16 - The only thing they got right here and barely was the Flaky Cake,which was dry so I suppose they did not get it right. As advertised its a Cheese Napoleon meaning a fake kind of tangy Cheesecake of which they did not get the Cheesecake right as it was dry.

* - Since reading the entry on Wikipedia I have learned that there is no "proper" filling for a Mille-Feullie but a wide variety the world over.

MILLE-FEULLIE (NAPOLEON) ON WIKIPEDIA

TONY'S PIZZERIA ll - Brooklyn, New York

2/3/16 - Tony's Special - Perusing the Tony's Pizzeria Menu a month ago I took note that the "Tony's Special" had two kinds of Cheese, both fresh and plain Mozzarella and this intrigued me and also made me wonder. Well, I finally had a Slice and this one is a killer.

Topped with Sauce, Tomato, Basil, Garlic (which was somewhat indistinguishable) and the two Cheeses which added a chewy consistency that had me praising its wonderment. 

Never judge a Slice by its looks, this appeared to be a regular Slice but is far from it.

3/2/16 - Chicken Bacon Ranch - Pizza became a free for all somewhere to my knowledge in the 80's with its ever widening girth of toppings (Hawaiian Pizza comes to mind but that is probably from the 60's) and this includes two of the pleasure tasties (Bacon & Chicken) in the ever widening game, once things became further and farther from a "slice" one of the odder yet fitting Sauces Ranch Dressing garnered itself into the roster. 

As if I had to spell it out.

Bacon done to perfection, almost imperceptible Chicken (due to the Power of Bacon) but nary a hint of Ranch Dressing and of course Tony's almost perfect slice (as one does not truly exist) makes this yet another complimentary addition to their most formidable army of Dough and Cheese.

3/16/16 - Grandma Slice ($3.00) - My only criticism is that I could have had a second Slice as this left me less than stuffed, other than that this is all of the Classic Grandma Slice ingredients. 

Fresh Mozzarella, Marinara Sauce & Basil Leaves Drizzled with Olive Oil.

3/30/16 - Vodka Slice - Firstly Delicious so as not to give the wrong impression but the initial ever important first bite reminded me of English Muffin Pizza for whatever reason (and mind you I love english muffin pizza's) which shall remain a culinary mystery, must have been something about the Sauce ingredients.

Fresh Mozz and Vodka Sauce and that is pretty much that, maybe some Olive Oil and of course the Crust. Like everything else at Tony's so far its absolutely a winner.

4/20/16 - Lasagna Slice ($3.50) - Everything a Lasagna Slice should be.

Personally I don't need any Noodles on my Slice (Lasagna or otherwise) and this was absent of any.

All of the basic Lasagna Ingredients were included (Ground Beef, Ricotta Cheese, Sauce, Mozzarella Cheese and Spices). Yet another "Oh My God This Is Delicious" Slice from Tony's.

5/4/16 - Buffalo Chicken Slice ($3.50) - Delicious Diced Chicken atop a Tony's Slice but the secret is in the Hot Sauce which while not overpoweringly Hot has that perfect Tanginess to it.

5/4/16 - Garlic Knots - Just a Good Garlic Knot, nothing else really to say.

Cristina found them to be too Oily but "Too Oily" is not in my dictionary.

5/11/16 - Chicken Parmigiana Slice ($3.50) - Extra Cheese and Diced Chicken Parmigiana grace this slice. Very Cheesy but not at the top of my list. I keep yearning for a "Tonys Special" Slice.

5/25/16 - Eggplant Slice (thin crust) ($3.50) - Fresh Mozz, Basil, Olive Oil, Eggplant and Sauce. This was mouth wateringly great and to me surpasses the "Deep Dish" style Eggplant Slice which is Tony's usual creation. The Olive Oil and Basil stuck out for me on this one for some reason.

TONY'S PIZZERIA 1 LINK

BROCCOLI RABE, WE SALUTE YOU.

With greater frequency do I find myself enjoying the Broccoli Rabe (Rapini), as a matter of fact you might call 2015 my personal Year of the Rabe.

The Rabe comes de-stalked in its package but further de-stalking is recommended.

This is how one becomes a stalker.

The blanching/boiling process to get those stems nice and tender.

Let's make the water turn green.

Colander with a side of Garlic.

OH WHAT AN AWESOME SIGHT (and smell).

Garlic sauteing in EVOO.

Prepared Broccoli Rabe unadorned.

Serve with your choice of side dish (not included).

Next I'm going to try it "Vitale" style.

The Laura Vitale Youtube clip (as long as the link works).

The "Vitale" method of separating the Clove from its skin works a charm. Many may use this method but it is new to me as I was attracted to the delicate and detailed side of removing the head and tail of the Clove and skinning it. Pummeling the Clove into submission skin and all with just the tail removed saved much time.

Removing the Wheat from the Chaff as it were.

Many Chef's skip the Blanching/Boiling process and go right for the Steaming/Frying aspect. As I Blanched so as to make the stems softer this skips that step as the stems have been discarded.

Skipping the blanching/boiling did indeed prove to my tastebuds a grand success retaining the bitterness of the beast therein and stalk removal also enhanced the digestive Mangia process.

A slight yearning for the Stalk remained (intact stems provided a relief) so I will one up this and contain Diced Boiled Stalk in my next endeavor.

MSG gets in on the act yet again courtesy of Christina.

RAPINI ON WIKIPEDIA

MANGIA VIDEOGAME ON WIKIPEDIA