THANKSGIVING WITH JOHN & CONNIE 2013

It was decided this year to give everyone a much needed break and get the Food Catered, Jamie found Frank & Eddies Meat Market online and this Feast was ordered on Thanksgiving eve. Jamie did still prepare a few items and it was still a considerable amount of work reheating everything within reasonable timing, everything worked out except for my contribution the Crescent Rolls which got there about 7 minutes too late.

My Personal Plate Pic above consists of Jamie's homeade String Bean Casserole in the center with (clockwise from noon) Roast Turkey, Garlic Mashed Potatoes, Sausage Stuffing, Cranberry Sauce and  one Crescent Roll (America's Choice brand). There was also Broccoli, Dinner Rolls, Prosciutto Bread and Sweet Potatoes that did not make it to my plate. Everyone ate to their hearts content and there were plenty of leftovers.

Jamie made her famous Tortellini Meatball Soup with Carrots and Dill in Chicken Broth that we all had before Dinner. 

For Dessert there was Pumpkin Pie, Blueberry Pie and Apple Pie.

Returning home I stopped at the corner store for a Blueberry Lemonade and as I quickly browsed the passing racks I spied those three letters that go so well together P,B & J. On second thought I purchased one ($1.50) but what could it be ? 

11/30/13 - Two days after Thanksgiving I did my duty as a friend and honorary family member and helped vanquish those pesky Leftovers that adorned the Moroni Refrigerator. It was not easy but I did my best as an American-Italian.

This Plate (clockwise from noon) Is a hybrid of Sausage Stuffing and Stove Top Stuffing, Garlic Mashed Potatoes (of which I could not find the Chicken Gravy prior to Heating even though it was in a Chinese Soup Quart container at high noon), Broccoli Spiced with Garlic and some Quality HOM (Ham). The Hom was Delicious but I still do not have the hang of the new Moroni Microwave oven so certain things were hotter than others.

Like The Sun. (YES reference)

5:39 a.m. - I dreamt my Leftovers fought my Leftover's.

12/2/13 - Not the prettiest picture but quite Tasty and full of Turkeyliciousness. I placed my Leftovers of Turkey, Stuffing, Mashed Potatoes and Turkey Gravy (smooched together) atop an English Muffin with American Cheese (Deli).

LESKE'S BAKERY 11/14/13 Brooklyn, New York

In all of its Glory, Prosciutto Bread.

On Jamie's birthday I met her after work and got there around 30 minutes too early so called and asked if she wanted any Snack's, I first stopped at a Kennedy Fried Chicken for some Jalapeño Poppers (a favorite of hers) but they were not on the Menu, Jamie told me she was not hungry anyway and there would be Food stuffs back at her mom's. I was Starving so popped into Leske's whose reputation precedes them. while looking amongst the Napoleons, Donuts, Black and White Cookies and such a man entered asking for the "Cheese Bread" and I thought "ooo sounds yummy" whereafter I spied on the cooling racks what appeared to be 4 Loaves of Prosciutto Bread.

I asked "Is that Prosciutto Bread ?"

She replied "Yes"

I replied "I Didn't even know you made that,.. how much ?"

She replied "five dollars"

I replied "Yes Please"

Turned out to be Most Delicious. Moist Bread, Chunks of Salami and maybe Ham and (Heavens to Betsy) Prosciutto with Lots of Cheese which was Oozing out of the Bread in the Baked form, hardened yes but Crunchilicious. This is a Real Italian Winner from a Scandinavian Bakery.

While Jamie was finishing up her work I commandeered the copy machine attempting to replicate more Loaves. No Go.

Leske's Park Slope Location facade captured with an iPhone 4 on the yellow line, during a red light of course.

LESKE'S BAKERY WEBSITE

FUKI SUSHI (part ll) 11/19/13 Brooklyn, New York

11/19/13 - (L to R) - Bagel Roll, Ginza Roll

 - Bagel Roll - Truly a "melange", Strong enough Taste of "Deep Fry" on the Rice, nicely chewy White Fish Flavor at the end, not sure what the orange Cheesy sauce is quite yet, the rest gets lost in the mix. By no means am I complaining this is quite the Delicious Roll and you get 10 pieces as opposed to the usual 6. Upon closer inspection I see it is Seaweed (out) with a thin Layer of Tempura Batter, very interesting. The Ingredients of a Bagel roll are White Fish, Eel, Avocado, Cucumber, Cream Cheese, Spicy Mayo, Eel Sauce and Roe which is then Deep Fried. ($9.95)

- Ginza Roll - I am back already it has only been twelve days but I was oh so impressed, once we pretty much deduced it was cooked Salmon inside I was hooked, these are two very "americanized" Hand roll's but both Delicious. Neither one of these really need the soy Sauce but the Ginza Roll will benefit. ($3.00)

Another look at the Bagel Roll & Ginza Roll, Hey for $14.10 I am going to get two pics.

12/9/13 - (L to R) - Alaska Roll, Philadelphia Roll, Spicy Crunchy Shrimp Roll

- Alaska Roll - This looks a Tasty little Number and very simple too, Salmon, Avocado and Cucumber with Seaweed (in). Very Tasty at first a bit Veggie but the Salmon merriment comes out after, will do very well with the Soy Sauce/Wasabi mixture. ($2.75)

- Philadelphia Roll - Tried and true, cannot say anything else. ($2.75)

- Spicy Crunchy Shrimp Roll - I find with the "Crunchy" Roll's a bit gets lost as they "Puree" the mix or so it seems, here goes. Shrimp pieces apparent, Spicy Mayo too, also Seaweed (in). This one has a little kick, and a kick in the aftertaste, mild but kicky. Very Tasty, Hard to tell a winner between these two, Both Very Good. ($3.25)

1/2/14 - (L to R) - Yellowtail Scallion Roll, Shrimp Avocado Roll, Philadelphia Roll

- Yellowtail Scallion Roll - I Love me some Scallion so lets give this one a go. Very mild and Seaweed (out) permeates. Not Very flavorful but I am getting over a cold, Decent. ($2.75)

- Shrimp Avocado Roll - Looks promising and seaweed (in). Instant Avocado and Shrimp taste, Very Nice. both need Soy Sauce/Wasabi mix. ($2.75)

Shrimpy wins this one.

2/3/14 - (L t0 R) - Philadelphia Roll, Spicy Crunchy Tuna Roll, Salmon Avocado Roll

- Spicy Crunchy Tuna Roll - Nice Tuna Paste, Seaweed (in), Very Tasty, Spicy Aftertaste, so much so that I need a piece of Ginger for the Palate.

- Salmon Avocado Roll - A winning combo but a bit dare I say "Slimy" (well it is Avocado and Salmon), will do well with the Wasabi Soy.

Spicy Tuna clinches this, Philadelphia Roll notwithstanding.

FUKI SUSHI (part l)

FUKI SUSHI WEBSITE

BANQUET CHICKEN POT PIE

Some Foods bring us back yet stay with us for life. I grew up on a diet of Swanson Chicken Pot Pie and the Banquet brand is very closely identical, Swanson Pot Pie's seem absent at my Supermarket and these were on sale for 99 cents a pop. 

Piping Hot so give her five minutes to cool down and also create a chimney (see photo above) to induce heat reduction. As a child I used to dip Bread & Butter into the Gravy to Sop up the excess. My only critique is that it is over all too fast, once you start going you are on the last Bite, better make 2 or 3 then. Still Delicious and who does not like a Pot Pie ?

I am tempted to try the Fruit Pies but how can I when I can have a Chicken or Turkey Pot Pie, also possibly my Favorite, The Beef Pot Pie which has also become scarce.

The Microwave is for Leftovers stored in Tupperware, I will always go the Conventional Oven route.

BANQUET FOODS/CONAGRA WEBSITE

TV DINNER - HUNGRY-MAN GRILLED BEEF PATTY (SALISBURY STEAK)

Hungry Man ? More Like Hungry Mouse.

I knew what I was getting into here but every few years I crave a Frozen TV Dinner. The poking of holes in plastic (used to be aluminum foil) and Steamy previously frozen goodness therein. The Food Remains The Same, Beef Patties, Thin Gravy, Steamed Veggies and of course Powdered Mashed Potatoes made to perfection. This was precisely what I wanted and received but due to the Hungry-Man portion size I was left well,... Hungry. 

My previous Pot Pie post mentioned Swanson brands and I noticed just from these pics the lack of a highly emblazoned corporate logo, upon further inspection of my stockpiled Hungry-Man in the freezer (these were on sale at 2/$5) I spied no Swanson name but one Pinnacle Food Group LLC of Cherry Hill, New Jersey at Hungry-Man.com. Swanson must have got out when the getting was good or maybe started a fat-farm in Nebraska.

As Above, So Below. The intricacies of convection.

HUNGRY-MAN WEBSITE

SILVER STAR RESTAURANT - SPIKE'S SECOND SILVER STAR STUDDED BIRTHDAY SOIREE 11/10/13 Brooklyn, New York

Let Us Cling Together As The Years Go By, Oh My Love My Love.

In The Quiet Of The Night, Let Our Candle Always Burn, Let Us Never Lose The Lessons We Have Learned.

Teo Torriate (Let Us Cling Together) - QUEEN (1976) (Lyrics - Brian May)

In this case it is a Pu Pu Platter Pyre on the 48th anniversary of my birth which Jamie arranged.

I was at The Silver Star recently (10/27/13 just 15 days prior) and enjoyed a bowl of Wonton Soup so now I am back to my beloved Hot & Sour Soup (Gerry Reed) and rightfully so.

On my last visit here I Ate solo which makes for a very different Dining experience as you tend to browse the internet via cellphone (in my case) but also hone in on the neighboring table's conversation. One table that was filling up right before I was leaving was ordering for a larger than one party and they automatically requested two plates of the Lemon Chicken, Now I Love Chicken Francaise and am actively trying new things from the Menu so this was in mind and is indeed what I ordered. 

Was I underwhelmed ?,.... Yes.

No One can get Everything right, even Silver Star. This Dish was heavy on the Chicken (DUH) and was flanked by Lemon Wedges but also was Garnished in what I can only describe as Orange Marmalade (Joe pointed this out) served on an ornate serving plate previously unseen to my eyes in all these years of being a patron, I got bored quickly and had some Veggies from Jamie's Boneless Chicken with Mixed Vegetables Plate. The Leftovers sat in my Fridge for a bit and was thusly "chucked". Carol got the General Tso's Chicken and I had a piece of that which had some major overtones of Ketchup, Nope. 

I even had some EGG from Joe's order of Egg Foo Young and that was most Tasty.

Mind You, I picked this place for my birthday bash and shall forever sing its praises but these were the wrong choices, well at least I know now. The Beef with, Chicken with, Pork with and Shrimp with dishes I am sure are all Awesome and boy am I ready for another serving of their Excellent Chow Mein.

Behold the glorious machinations of the Pu Pu Platter, Sterno Included and this is a Double Order.

Traditionally the Flaming Sterno is there so you can literally Barbecue your Food over it at the table. Everything is served prepared but this adds an extra layer of fun. Silver Star's Pu Pu includes,...

(clockwise fron noon).

Fantail Shrimp - Halved Jumbo Shrimplings Batter Dipped, I almost ordered this prior but am glad I did not otherwise there may have been a Shrimp Overload.

Barbecued Spare Ribs - The favorite of many, not me as I prefer Boneless, Still Delicious.

Chicken In Foil - The foil is clearly discernible as I know of no silver food's except for Fish. Very Tasty even to my discerning tongue which prefers the White Meat, whatever this is it is Scrumptious but maybe only two or three bites per packet.

Beef On Stick - You Get Flame Broiled Beef On Stick, Now Leave Me Alone.

Shrimp Toast - Only the finest in Brooklyn, I Love me some Shrimp Toast.

Let us not forget the flags flying of Pineapple and Maraschino Cherries, a Must to Sterno-ize.

More pics to come, Jamie has them in her camera.

SILVER STAR FACEBOOK

SPAGHETTI WITH BOLOGNESE SAUCE (GENALO Recipe) AT JAMIE'S 11/8/13 - Brooklyn, New York

Start the water for the Pasta Boiling first, this may take long minutes but so will step 2, If the 

Water boils too much add more Water, there Ya' go.

Here is my Recipe for Spaghetti with Bolognese Sauce, Mind You this is the simplest from the ground floor up directions. Many wiser Chef's have told me of Grated Carrots to meander the acidity and Half & Half Cream to produce more Creaminess and of course Basil, the Main Ingredient. 

I forewent all of these due to lack of time and with forethought to getting the Meal done and a bit of rushing around, The Cream, Carrots and Basil all sound delicious though.

Pictured above are skinned Onion and De-bulbed Garlic remnants. 

One Mucho Huge Sweet Onion and your average Garlic Bulb Later.

 Step 2 - We now have Diced Onion & Skinned Garlic Cloves. The De-Skinning of the Garlic Clove's take up the most time and is a job in accuracy and proficiency. Don't rub your eyes.

Step 3 - The Fun Part - Pulverizing The Garlic - If you have a Wide kitchen knife hold it over each Clove and Smash down with your hand, Garlic down, knife hovering. If you do not have a Wide knife then mince Properly. 

DIE GARLIC, DIE !!!!!!

This is a Pre-Instruction But,...!!!! Needs to be covered.

Crushed Tomatoes work best from the Can, Whole Tomatoes you need to Crush when making a quick Sauce, Stay Away from Puree or Paste unless you are making 6 Quarts of Sauce or thickening. 

Rule Of Thumb - Use Crushed Tomatoes if cooking for one or two persons (leftovers considered) Whole Tomatoes are Best (But you have to Crush them via blender or hand blender), Crushed Tomatoes are already Crushed.

Step 4 - This might be the most Important step, Do Not overcook or Burn the Garlic !!!!

OK, So you have skinned the Onion and Garlic, Next step is to add a thin layer of Oil (Butter, Margarine, PAM is acceptable) heat the pan nicely (over medium heat) in preparation for the introduction of the Veggies. 

Add the Onions first (they take time) and toss them lightly until they become glassy and translucent (about 5 minutes). Then add the Minced/Crushed Garlic for maybe a minute or two.

Sniff around but do NOT Burn the Garlic.

Over the Onion & Garlic mix add the Ground Beef (Chop Meat), This will add Oil's quickly into the meandering Brew not allowing the Garlic to Burn. You only need to Cook the Meat until almost done as it shall continue Cooking in the Sauce for another ten or 15 minutes or so (20 in my opinion), Add a dab of Water as well so it can reduce away.

Here we add the Sauce, The Entire Meaning to a Pasta Dish. 

I Never liked Wooden Spoon's but have taken a new liking to them now, WHY!!?

Jamie's Instruction & Spoon has served me well in my Cooking Adventures.

Barilla is my Pasta of choice but in lieu of Dry Pasta at Jamie's I ran to the corner and grabbed a box of Ronzoni number 8 - Spaghetti ($1.99), Well enough, I was raised on Ronzoni.

Not the best pic but I was there to make dinner, not take pics.

Jamie said it was Delicious, I will not speak for myself.

My "Detailed" Recipe to Renee.

BOLOGNESE/MEAT SAUCE RECIPE. (adjusted for Baked Ziti or Lasagna)

I predict this is going to look complicated (due to lots of details) but its not, in brief.

Brown Ground Beef. Sautee Onions and Garlic. Pour Sauce on Onions and Garlic. Add Meat. Add Spices.

In Detail.

You will need

1-1/12 Lb. Ground Beef 1 Green Onion 1/2 Bulb of Garlic 2 29 ounce cans of Crushed Tomatoes Salt, Pepper, Garlic Powder.

Also a large pan or pot with a cover.

I find chopping up onions and peeling/mincing Garlic to be time consuming so do that first. Onions chopped but not minced, Garlic crushed and diced teeny, set aside in "separate" bowls.

Brown Ground Beef till just done or almost done (this will be boiling and cooking a bit in the sauce for 20 minutes and upwards. Drain excess fat and set aside.

Sautee chopped Onions in Olive Oil, Corn Oil, Butter or Margarine in pot or pan until they start getting a little clear (there is a term for this but I cannot recall). Add minced Garlic and sautee with Onions for 1 minute maybe minute and a half over medium or low heat, You do not want to burn the Garlic as that flavor permeates the whole Sauce, this is actually the most important step.

Add Both cans of Crushed Tomatoes over the Onions and Garlic and a little bit of water (1-2 cups) which will simmer away as you are cooking the Sauce and stir. Make sure you get Crushed Tomatoes (Tomato Puree, Paste and Whole are all very different animals), Add Ground Beef to the Sauce, Add Salt, Pepper and Garlic Powder to Sauce, keep tasting until you think its perfect. I also use Onion Powder and Chili Powder, not enough to make it Chili but its just in there, If you have a few Bay Leaves you can throw those in too but make sure you remove them before serving. I tend to shy away from the Green seasonings (Parsley, Oregano) as they can overpower but you can add those to your plate. Bring to a slight Boil, Cover and reduce heat.

Simmer while stirring occasionally (every 5-6 minutes).

WOW, I always wanted to type that.

Remember not to burn the Garlic and keep tasting for your desired spice level. Sauce should be done in 20-30 minutes but they say the longer you cook it the better it is (within reason of course).

Variations - If I was making this Sauce to serve with Spaghetti or any plate of Pasta I would add more meat (I use one pound per 29 ounce can) but with Ziti or Lasagna you need more Sauce to cover the Cheese, also this recipe is for one package (one Pound) of Pasta. If you find its too much sauce you can have some bitchin' Sloppy Joe's with the leftovers.

Adding a few Italian Sausages to the Ground Beef and browning them together Is Awesome, Cut away the tubing on the Sausage and smoosh it up so it is undiscernable from the Ground Beef.

My friend Sean used to make this and stir it all up in a pot till the Ricotta was reddish Pink and the Mozzarella got stringy and melty, we didn't even get to the baking part of the recipe, just got the plates out. We both love Grated Cheese but this does not even need it, but it is maybe even better with it.

I like extra Sauce sometimes so if you do its good to have some saved up in case theres a dry portion of the Ziti/Lasagna. As a matter of fact with all this goodness going on I bet jar sauce would work just fine.

RADEGAST HALL & BIERGARTEN 11/6/13 Brooklyn, New York

I have been to a few Biergartens and this remains my Favorite due to the ambiance and variety of Brews on Tap. I have been partial to Porter's over the last few years but when sampling I always go for the Keg's, Radegast does have an extensive and detailed Menu for the Bottled Beer's (Porter's included) but I always go for the Stein, and hard not to. Pictured above is a Liter of Kostritzer Shwarzbier (Germany 4.8 % $13). Delicious and Dark.

We arrived with only ten minutes left for the Lunch menu and I knew I wanted a Kielbasa ($10) served over a bed of Real Deal Saurkraut which comes with Fries and Bread, I added a Solo cup of Horeseradish and the home Made Dijon Mustard for the Garnish, wound up Milking my plate for hours and then not finishing it at all, Thanks to Sean who helped me at the end not to waste Food. 

Amongst the "Beer Cocktails" Menu i had spied the "Weiss Grip" (&10) which reminded me of a Very Tasty Drink I had with Jamie some months back at "Heartland Brewery". The Weiss Grip consisted of Weihenstephaner Hefe Weissbier and Echte Kroatzbeere Blackberry Liquer. Completely Delicious, I had two. It was the first Drink of the night and the last.

Here is the Radegast Pretzel ($12) which comes Nicely Warm, Soft & Bready and just the Perfect Appetizer addition to compliment any Beverage on the Menu. When I am foregoing my Kielbasa for Pretzel Bread Dipped into the Beer/Cheese Dip or House Mustard it Has To Be Good.

Most Important, The Condiment Bar at the grill. (1) is Ketchup, (2,3,4 and 5) are Assorted In-House Mustards of which # 5 the Dijon Mustard is clearly the winner. Number 6 is a Most Delicious and Freshly Minced "Horseradish".

Approach Radegast and this is what you will see.

(Repost) 8/2/09 - Radegast Hall & Biergarten in Williamsburg has Great Atmosphere, Great Music (They played Grantchester Meadows fer chrissake),Good Service and Average Prices. I was looking forward to having a Burger with Mustard (pictured is German Mustard, Radegast Mustard and Horseradish) to accompany my Delicious Pints Only to receive a Hockey Puck sized Burger with Lettuce,Tomato and Flavorless Cheddar. There clearly is NO QUALITY CONTROL at the Brat & Burger counter as my friends Burger (also done medium) actually was bigger than the Bun as opposed to my sad ass miniscule meatball ($13 Meatball mind you), However this wasnt brought to my attention until after we were done eating otherwise Chef Jerkface would have gotten a piece of my mind. The Beer was Delicious though.

And the photo accompanying my 2009 review, as you can see my tune has changed.

RADEGAST HALL & BIERGARTEN

SPAGHETTI IN A CAN : THE LEGACY OF OUR ITALIAN (but mostly French) IMMIGRANT CULINARY VISIONARIES (AN OBSERVATION).

Year 1806  - Canned goods were initially created by and for the French Navy by Nicholas Appert in the year 1806 to prevent microorganisms from proliferating within the Foodstuffs themselves and began its popular rise in the United States in 1812. Demand became high during World War l amongst the American Military due to trench conditions and the ability to preserve longevity of Freshness.

Year 1886 - The Franco-American Food Company was founded in the U.S. by Alphonse Biardot, a French Immigrant whom along with his two sons opened a commercial kitchen in New Jersey of which the "Brand Name" Subsequently was bought/acquired by the Campbell's (Soup) Company in 1915. Franco American canned products that are well known by name are "Spaghetti-O's" and "Ravioli-O's".

Uh-Oh Spaghetti-O's

Year 1924 - Chef Boyardee was founded by Italian Immigrant Ettore "Hector" Boiardi in 1928 who named his product "Boy-Ar-Dee" so everyone would pronounce his surname properly. Originally causing a buzz from his Restaurant "Il Giardino d'Italia Restaurant" in Cleveland, Ohio. just 4 years later he opened a factory and was commissioned by the U.S. Military during World War ll to produce Army rations of his recipe. His company was sold to American Home Products then International Home Foods and at present (2013) ConAgra Foods. And Yes that is Boiardi's likeness on the can. 

Can (band) - CAN was a German rock band formed in Cologne, Germany in 1968. They are amongst the forefathers of Krautrock (a term British journalists invented during the rise in popularity amongst German bands of the experimental ilk). Many Post-Punk, Avant Garde and Electronica artists are heavily influenced by their work and to this day they are considered an architect for what has transpired.

Following are reviews of current American Canned Pasta product. What are you kidding me ?, I am not going to start buying Imported Canned Pasta Product.

11/3/13 - JUMBO Spaghetti & Meatballs - Too Much Sauce, It's the typical Chef Boyarde Sauce here, Nothing Fancy, also the Meatballs do not seem so JUMBO, will speak on this again after sampling the (regular) Spaghetti & Meatballs. Carol and I had a conversation yesterday and both agree that the "JUMBO" Recipe is also a "Soupy" Recipe featuring Soup (Sauce) and lacking in Pasta & Balls. Ate the Meatballs and flushed the Pasta tonight. ick.

Of note - There is a jagged edge in the Can opening but lets not blame the Can, Let's blame the Can-Opener.

4/22/14 - Beef Ravioli - OK, So J told me that the JUMBO Ravioli had a sweeter Sauce, I will find out now since I purposefully purchased the Regular Ravioli. 

Nope, I think they have sweetened the Sauce or our Taste Buds have changed. This is still whatever goodness you can expect from a can of Chef Boyardee.

I surfaced a canned Rav for the camera and here it is.

7/30/14 - Lasagna - OK I know I don't like this one nearly so much as the Spaghetti and Meat Balls or Raviolis but for Blog's sake I purchased a Can tonight. They were on sale 10/$10.

Actually Rather Tasty yet they Do ALL Taste kind of the same don't they.

Lots of Noodles, As expected the "Beef" was negligible, Why even mention it on the packaging. 

Lasagna really means the Noodle shape, Beefaroni on the Other Hand, why put "BEEF" in the title, more on that later, The Lasagna is Very Nice.

The Noodles really clung onto the Sauce very nicely as well.

1/6/15 - So much time has passed that I bought another Can of Lasagna for the Blog, OK theres a waste of a buck.

Spaghetti-Os with Meatballs - Well first off unlike Chef Boyardee this can has no pop top but looks like a decent amount of Meatballs even though they are smaller than Boyardee's recipe.

Almost identical, the Sauce might be slightly Saltier but only slightly, still don't know if I could get through an entire can of Spaghetti-Os without Meatballs though.

CHEF BOYARDEE/CONAGRA WEBSITE