IT HAPPENED ON A SUNDAY

Bacon Infused Pancakes with a side of Bacon.

Pondering with my Coffee on this Sunday afternoon I was transfixing on a Breakfast Snack when Toast with Butter came to mind so I ventured to the corner store for a Loaf of White Bread. 

Arriving back I realized I could make this better, there was a pound of Bacon sitting unused in the refrigerator so now it would be Toast with Bacon.

In preparing the utensils I realized I could make this even better for I was armed with Aunt Jemima Pancake Mix. So Now it would be Pancakes with Bacon.

the white bread was placed in the refrigerator for later.

As my mind raced I realized I could make this even more better.

Bacon Infused Pancakes.

Drop pre-shredded Bacon Bits onto the wet side of the Pancake.

Of course after The Cat has had her share of pre-shredded Bacon Bits.

For a pre-dinner Snack I had a Honey Roasted Turkey Roll-Up with some leftover Bacon and a rod of Cracker Barrel Aged Reserve White Cheddar Cheese.

Dinner was courtesy of Pastosa Basil/Pesto Ravioli topped with Frank & Sal's Home Made Pesto Sauce.

And quite the Sunday it was.

OTHER PEOPLES FOOD - SEAN'S RAVIOLI & SAUSAGE

And here is an upturned Sausage Slice wearing a Ravioli hat.

Continuing the "Other People's Food" column on this Blog concerning Other People's Food I once again bring us another Sean concoction of wonderment and Munchiness.

Questions are raised for my experimentation and technique rears its tasty head, more details below on my findings but Sean achieved a "coupe de grace" here.

The Masterpiece awaits on the plate.

Rafetto's Fresh Ravioli and Hot Sausage.

It's just a harmless little Sausage.

"LOOK AT THE BONES !!!"

"It'll Do You At A Treat Mate"

Rise Up Megalon, Come On !!!

BUTTERS.

MEAT SUPREME - Brooklyn, New York

Meat Supreme is one of the few Italian markets left in my neighborhood and was not even to garner an entry on this Blog until I tried the Lemon Basil Chicken ($6.99/lb.) which elicited a dozen vocal "WOW's" and praiseworthy approval. 

Tender, Juicy & Meaty with a generous helping of Lemon Basil Sauce. 

Packaging and presentation is not enforced at this location as I have also heard of this same Dish being served in a one Quart Soup container (without extra sauce) but on this night it was served up in a circular covered tin, double wrapped in "Saran" and complimented by some extra flavorful Sauce "swimming" at the bottom of the container.

Just Outstanding.

Balsamic Ravioli - Your average Ravioli Salad, after all can you really mess this up but what sets it apart is in fact the Balsamic Vinegar which adds a Zing to the taste buds and approval from the Palate.

I added some Divella Aglio, Olio e Pepperoncino ($2.99) which I picked up at Frank & Sal's to Christina's Gnocchi Salad and Balsamic Ravioli Salad to give it that extra "kick" and it worked its magic especially on the Gnocchi which I found slightly bland.

Aglio, Olio e Pepperoncino consists of Garlic, Sweet Pepper & Chili Pepper in Sunflower and Olive Oil and has a shelf life of a thousand years.

This being the winter months and myself having Pork Stores in closer proximity I might not be back until the spring but I know I will.

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

THE 21ST ANNUAL NAPOLI PIZZA PARTY - 3/9/13 STATEN ISLAND, NEW YORK

The Napoli Pizza Off now in its 21st year is Truly a one of a kind family experience and I was honored to be there once again. As testament to the Many delicious Homeade and Handmade Pizza's being made that were simply irresistible you can see in the photo above a Stuffed Stromboli, Ravioli Slices and Sfincione all of which I was too stuffed to even consider. How is this possible ? Come to the Napoli's and find out if you can get in.

Prom Queen - Jamie's Grilled Cheese with Bacon and Tomato (American & Muenster Cheese)

Sometimes to beat a Pizza you have to NOT be a Pizza and in Jamie's case it worked as this pie flew off the plate hardly finding time to transfer itself from the Pizza skin.

Athlete of the Year - Donna's Gnocchi Putanesca made for the most Italian Pie with Olives and also left the room before most had a chance to sample this beauty as well.

Class Clown - I Cant believe it took me this long to make a Prosciutto Ball Pizza.

I HAD TO make a Prosciutto Ball Pizza after all my Himming and Hawwing Year round about the Glory of the Prosciutto Ball, Decent Pie and the Prosciutto Balls (which were called Spike's Balls at the proceedings) were nice and crispy on the outside and cheesy on the inside being baked in a high temperature oven.

Most Likely To Succeed - Steven's Penne A La Vodka Pizza

Steven's first entry this year had a simple yet zen-like premise. Steven opined that " I Love Vodka Sauce with Penne and I Love Pizza so why not put them together" and he did to great response. Yet another Pizza that disappeared immediately.

Student Of the Year - Concetta's Ravioli Pie.

Can you really go wrong ?, this was Concetta's creation this year and full of Cheesy Goodness both within the homeade Ravioli's Ricotta (Queen Anne if I am not mistaken) and the shredded Mozzarella topside enhanced with homeade Pizza Sauce and Pizza Dough.

Best Dressed - Gary's Taco Pizza

There were literally three or four of us (who shall remain unnamed) waiting outside the oven for this baby to exit, the secret here aside from the Dizzyingly Delicious Seasoned Ground Beef was the Chilled Homeade Pico de Gallo topping which was added after this Pie had cooled just a tad. Overwhelmingly Munchable.

Uncle Andrew keeping the Pizza's Flowing.

MACARONI AT THE MORONI'S 11/4/12 Brooklyn, New York

Possibly the most telling sign that you are at an Italian Sunday Dinner is a Big Pot Of Gravy on the stove, for those thinking Gravy is the brown stuff you are totally right but to some Italians Gravy is Tomato Sauce as well, in the case of the Moroni family with whom I was honored to have dinner with I think they call it Sauce and Gravy IS the brown stuff.

Here is what Jamie has to say about the "Gravy" conundrum.

Yes we call it gravy. The same ol' debate. Yes Gravy is the brown stuff. Italian's or Brooklyn Italians called gravy because the tomato sauce is cooked with meat (pork, Bracciole, sausage, meatballs). I did have meatballs in it. It's always the same debate for years in Brooklyn - heard it all of my life-- you are not a real Italian if you call it sauce blah blah blah. Thanks for your documentation and check list of what we ate on Sunday minus the rice balls with cheese and yes it was fresh home grown basil on the rav's.

As is always the case Chef Jamie prepared a nice big dinner for her family and I happened to be in attendance.

The Three Food Groups - mini Meatballs with Caramelized Onions, Breaded Pork Cutlets and JUMBO Baked Meatballs.

seven little, eight little, nine little JUMBO Meatballs.

a stack of Breaded Pork Cutlets. Where were you my entire childhood.

Sauteed Onions and Steak done to perfection. Tender, Juicy and (as Carol says) Meaty.

There has to be a Veggie and in this case its the Glorious Broccoli Rabe.

Queen Anne Ravioli with Gravy, Grated Cheese and (probably) Basil.

On the way over we stopped at C-Town for most of this food and I grabbed a bottle of Canada Dry Ginger Ale, container of 4C Panko Chipotle Bread Crumbs and some Prosciutto Balls from the Deli. These were exactly what they say on the container, Ricotta and Meat Breaded and Fried.