LOCO BURRITO Brooklyn, New York

RICE

Rice

STUFFED CABBAGE BOWL - While out pounding the pavement my mind wandered towards the dilemma of what to do with the leftover Saurkraut and this seemed an interesting idea, in preparation of actually executing it a day later not so much so and here I sit with my first sample.

Certainly could use Salt and this I preambled. 

First impression is that it can actually use more Cabbage.

And more Cabbage was added, does not taste so much like a Stuffed Cabbage as it does the separate amalgamation of its parts but then again I haven't had Stuffed Cabbage proper in probably about 40 years !!! Growing up I frowned (and this is being overly polite) upon friends of mine occasionally Eating Rice with Ketchup (a distinctly abhorrent concept) but the Tomatoness of it all is barely perceptible on the taste buds, in this case it is Tomato/Spaghetti Sauce so not nearly as Salty or Vinegary.

This one is Ground Beef, Fried Onions, White Rice, Tomato Sauce (canned) and Saurkraut with Salt to Taste.

Does not work, Rice is close enough to Pasta being a Carb to be coupled with Tomato Sauce so I was thinking this is akin to Spaghetti and Meat Sauce with Saurkraut which I would never do so why do this, well I tried.

CHOP MEAT & RICE - I can really call this a Bowl as that is what it is served in but screw trendy fashionable labels.

This is Chop Meat and Rice that my mom raised me on.

Of course the Rice is not as good as moms nor is anything else but this is a queer psychological paradox that we all face as human beings, nothing is as tasty as your memory recalls and also your mom had more practice at it and it was usually the first time you tried many things in being prepared by his or her hands.

This is the classic (to me) Chop Meat (Ground Beef), Fried Onions and White Rice.

Thats it,... maybe a little Salt but definitely some Soy Sauce.

The String Beans are present here as they were leftovers to be had, a healthy addition and also added some color to the photo.

CHRISTMAS 2016

Roast Beast - Caroline outdid herself once again, so much so that we had no room to Eat Dinner after the appetizers were served and hastily devoured (in a gentle person fashion of course). The Roast Beast was done to perfection accompanied by a gathering of La Potato Y Carrots.

Seafood Assortment Appetizer - This was Shrimp and Lobster Claws served with a Dill/Mustard/Vinegar based Sauce and was aimed towards Cristina's pre-Dinner Fulfillment synapses, not that the rest of us did not indulge.

Matzoh Ball Soup - This was Delicious but truth be told I had it as a leftover and added perhaps too much Dill Weed accompanied by a Dash of Pepper after checking the reheated temperature so cannot truly report on its savoriness. Most Fine Indeed after the fact and Caroline doesn't mess around.

Let us not forget for Dessert there was home made Italian layer Cookies and Greek Sugar Cookies.

Cranberry Bread - This fell under the "Too Much" Food and not served as we were all Bloated from the gist of Appetizers (and Champagne) pre-Dinner but Cristina was enjoying a Slice here & there for Breakfast the next morning and room for a Slice was certainly made in my appetite, I felt this would be perfectly complimented with a Schmear (Sandwich style) of Cream Cheese.

Guess What ? I was Right.

12/24/16 Christmas Eve - Sea Breeze Fish Market was out of Salmon Pinwheels just a day prior to Christmas Eve Dinner and quite the crowd of shoppers were lined up outside mongering for their Seafood so Cristina told me on the phone "Don't worry about it, we can go to Silver Star instead" and that is exactly what we did, and We Loved it. 

No Mess, No Clean Up.

Yes there is a sense of achievement in Cooking for persons but for once I exited fulfilled, happy, in the spirit of the holiday and not even one drop of dishwashing liquid used. 

(Well afterwards at home but only for minor things).

Above is my Dinner of Chicken with Black Bean Sauce, Egg Roll and Pork Fried Rice.

Cristina enjoyed a new Dish to herself and even surprised the Chef by ordering Shrimp with Peppers & Onions which it seems is an rarely ordered plate due to the slight confusion that ensued but in Silver Star fashion was placated in under 10 seconds.

FUKI SUSHI (part V) - Fall/Winter 2016

The 18th Avenue Roll was the clear frontrunner in both of our opinions.

18th Avenue Roll - Lobster Tempura, Avocado (in), Tuna, Avocado (top) with Eel Sauce.

Dragon Roll - Eel, Cucumber (in), Avocado (top) with Eel Sauce.

Nice presentation on these specialty Rolls for a Brooklyn walk-in place, huh ?

10/26/16 - Cristina's Birthday

Cristina favored Sushi for her birthday dinner but did not in particular favor a place so we kept it close to home, as a matter of fact we took the Food home take-out style. Amongst the usual fare was the Eel Roll, Philadelphia Roll, Chicken Tempura Roll, Avocado Roll along with the 18th avenue Roll and,... But Whats This ?!!!

Well, I am not so surprised as I have been eyeing this little number for some months in part due to the braggadocio of "Crispy Ball of Rice" espoused amongst its mysterious Ingredients. Well, that is mostly what it consisted of,... that is Rice but quite well and entertaining it was.

Crispy Ball of Rice.

This was topped with Spicy Crunchy Tuna with Eel Sauce and Spicy Mayo.

A very simple concoction made mostly of Rice, enjoyable but I tried it, I liked it, time to move on.

THREE KINGS DAY at Caroline's

Three Kings Day is a holiday that commemorates the visiting of the Maji to the newly born Christ child and is also known as Epiphany in the Greek tradition, it is held in early January and this to my recollection is the first time Caroline celebrated with a Feast of sizable proportions

Pictured above is Pernil, Yucca with Garlic & Oil, Rice & Beans with Capers and Rellenos De Papa.

Being her first crack at Pernil amongst other delicacies (to my knowledge) Caroline was humbly hesitant in her success but I knew she could do it being the fine Chef she is.

The Pernil in all its Porky Glory.

This literally fell off the bone so I was not sure which pieces to take as I am an extremely fussy eater.

Didn't really matter though. Smokey took what he pleased from my plate.

Plantains and Rellenos De Papa which is a Potato Ball wrapped around Ground Meat. These were part of the Appetizers but went over super big with me, so much so that I had three of them.

Pauline also provided Avocado and Bermuda/Red Onion in a Vinaigrette Dressing.

For afters was a Lemon Cake (courtesy of Tasty Pastry), Coconut Bars by Laura and Cherry Puffs by Caroline.

Rice Pudding a la Santos made with several Creams and Coconut Milk.

(L to R) - Caroline, Stanley, Laura, Some Guy.

Luckyzilla

NEW YEAR 2016

New Years Day was spent indulging in a half a dozen Baked Clams (12/$8.99) from Sea Breeze Fish Market of 18th avenue and satiated my overdue longing for the Clam, now I want some Fried Clams even if they are from White Castle. 

On a personal side note I did find the Clam's a bit rubbery and chewy but that is the nature of this molluscan delight.

As a side dish to the Clams was prepared a box of my favorite Rice-A-Roni thus far, the Broccoli Au Gratin selection. When you really sit down and think of it all Rice-A-Roni's do taste very similar and would be a challenge to differentiate in a blind taste test but this is the tops for me.

NEW YEARS EVE.

The Return of the Son of the Bride of the Cream Cheese Ranch Pepper Roll Ups.

I didn't sample any of these on the night (see how spoiled one gets with familiarity) but as Laura and Caroline always send me home with a "goodie" bag guess what I am having for Breakfast today.

Spinach Pie perfection and these were of the frozen kind. Flaky, Cheesy, Buttery and Spinachy, I had a bunch, couldn't keep away actually

The Loin of Pork, One of my favorites and this was Yum-O. Juicy and Flavorful.

One can never have enough Keftedes and Caroline made these to utter perfection so my skewer could not resist skewing quite a few, and skew I did.

Caroline also Made homeade Garlic Hummus and Spinach Dip and brought over some Caviar which we all enjoyed with some Carr's Water Crackers and supplied a bottle of Champagne.

The Apple Crisp with Homeade Ice Cream for Dessert. I am not so much one for sweets but my plate was entirely cleaned off after this healthy serving.

The Eating of 12 Grapes after ringing in the New Year is a Spanish tradition (one grape for every month of the year) and after sensing trepidation of being able to fit a dozen into my very full tummy it was no problem at all. Laura provided the Grapes and Caroline provided the Latinaness.

It just wouldn't be New Years Eve without the ceremonial Bashing In of the Gingerbread house.

(L to R) - Coraline, Some Guy (again), Laura & Stanley.

Take us to your leader.

HAPPY NEW YEAR.

BREAKFAST OF CHAMPIONS - CITI FIELD, Queens, New York

Citi Field graciously offers its employee's a Free Breakast or Lunch as it were before they get going to work, well they say well fueled is well working, no they don't say that I just made it up. And it is a rushed Breakfast of sorts so you can get to your work station with time to spare.

Anyways there is a little cafeteria section past the employee entrance and I have enjoyed a few Meals there, none of this was Gourmet but certainly Edible Delectables and of course I had to grab a few pics. Everything is served in a Buffet style so you compose your own Salad and then are served the main Dish by Cafeteria employees. 

There is a Fountain Soda machine and Coffee/Tea station (not pictured) around the corner at the end as well but where the heck is the Hot Chocolate and the Booze!!!

Pulled Pork over Rice flanked by a Salad which I believe contains Greens, Corn and Shredded Cheese.

Greens, Shredded Cheese, Corn and a couple of Tomatoes.

This Is before I learned that the Salad Dressing packets were at the far end of the Buffet by the Cups and Sugar and such. 

Dunkin Donuts Cups mind you as that is the brand Citi Field sponsors, or do they sponsor Citi Field ?

AHAA !!! (in a Ralph Kramden voice). Chicken Cordon Bleu, one of my favorites.

Whilst waiting in the Chow line I spied these Breaded little cuties ahead of me and either Meat or Fish I wanted one. Certainly of the Frozen fare but fine, my only complaint is that the Cheese in the center wasn't Ooey and Gooey but hey this isn't Tavern On The Green.

Flanked by Rotini Pasta and a type of Green which I cannot completely identify but the Greens were kind of too Chewy so in the end I chucked them (in the garbage that is).

Salad is Greens, Shredded Cheese, most likely Corn under the Cheese and Beets.

I am not particularly a fan of Beets but the night before I dreamt of them so when I saw them I thought "Heck better get some". Topped with "Newman's Own" Balsamic Vinaigrette Dressing post photo now that I knew where to procure the Dressing from.

Kind of a Marinated Chicken Breast but what is that green thing at the bottom of the photo ? might have come with the Chicken which was served to me but I haven't the foggiest, this in fact remains a mystery. Also some Salsa and Picco De Gallo atop the Chicken but there must have been a self serve station at the end of the line because in this fast moving and packed Cafeteria there is no time to ask for "a little spoon of this and a little spoon of that" once again this is an enigma.

BUT !!!

The Coup De Grace was the CORN SALAD.

On a personal level I love CORN SALAD ever since I played a gig at a rich persons house and during a break we were offered some Barbeque Food and I said "Gimme Sommadat".

From looking at the photo I see some Diced Tomato and maybe String Bean in the mixture but this does not matter, while I was looking down the Chowline with foresight to my choices (they always go to the right don't they) I knew I was going to say "Gimme Sommadat", actually I just said "Corn Salad Please" but I can imagine I am a Bad Ass can't I.

And here we come to the end of the 2015 Baseball season. This was taken on the morning of the first game of the Subway Series between the Mets and the Yankees (Mets Won Yay).

Roast Beast and Mashed Potatoes.

Mashed Potatoes were of the Real not powdered kind but akin to the title of this Blog Where Was The Gravy !!! but its OK I ate them all. The Roast Beef on the other hand was extremely difficult to cut with a plastic knife and not the tenderest cut so about half was finished.

Salad is a few Greens, two Cherry Tomato halves, Shredded Cheese and Corn topped also post photo by "Newman's Own" Creamy Caesar Dressing.

And of course a cup of Mountain Dew.

RICE-A-RONI - Beef Fried Rice (Chop-A-Roni)

My friend Dianne asked for this easiest of Recipes since it sounded good to her and YES IT IS.

This has since been added to the RICE-A-RONI "back of the box" MAKE IT A MEAL recipe corner but "L" introduced me to this first and it has remained a bi-annual staple of my diet.

Christina calls this Chop-A-Roni.

Jalapeños give this melange a nice kick but I like to add mine uncooked and after the fact. Also if the Peppers are on the HOT side which is often hard to detect aside from a Taste test I would not want the Spiciness to permeate the entire Dish concerning those who might be sharing with a milder palate.

RECIPE -Dice Onions and Sauté over medium heat in Butter/Oil till tender (clear translucency).

Brown one pound Ground Beef (or meat of choice) in same pan (add Diced Garlic and/or Spices to taste during cooking) and drain well. If adding Diced Fresh Garlic be sure to briefly brown it but do not overcook, Garlic Powder on the other hand can be utilized at any time and needs no "cooking directions".

Remove Ground Beef mixture and place aside. Some Including myself have done it in one go (Add the Roni to an pan of Ground Meat) but undercooked Rice can happen.

Prepare Rice-A-Roni as directed on package and Combine Both Ingredients (meat/onions, Roni), Simmer briefly over heat stirring occasionally.

Seeding and Skinning the Jalapeño.

The Garlic in the photo above had been Frozen and Thawed, while this works I do recommend Fresh Garlic.

3/20/17 - A Simplest Congregation of two (4 ?) Food items together, but does it work ? 

Yes indeed it does. This is Comfort Food VS. Fancy Food. 

Comfort Wins.

And Of Course add whatever Condiment suits you. I like Trappey's Hot Sauce or Soy Sauce myself.

MINUTE RICE, The Ninth Wonder of the World. (In Progress)

These used to be known as "the Recipe from the back of the box" but as time marches on they are now mainly known as "the online Recipe" sure there are still Recipes on the back of the box but my box of Minute Rice was adorned with a Chugginton Chugasonic Maze (Explorer Koko) on its back and lower down taking up 1/8th of the packaging graphics is a BBQ Cheeseburger and Rice Skillet Recipe, I suppose the kids need a maze to do while they wait one minute for their Rice to get done, aah the wonders of the modern atomic kitchen.

The time honored tradition of cooking Rice in Chicken Broth is tried and true and quite possibly the basis of Rice-A-Roni and there have been variations over the decades. One of these variations is using a can of condensed "Cream Of" Soup with a little water for a Creamy Sauce and it was high time I made one. And so it passed that in my middle age years that I bought my first box of Minute Rice, this is also known as "Instant Rice" as the kernels are cooked by steaming causing cracks in the Rice then dehydrated only to be rehydrated rapidly once added to Hot water.

I am extremely fussy about my Rice and this was just fine, maybe a little softish but better soft than too hard or underdone. Minute Rice is just fine in my book and its just what the Recipe called for (see link below) which came out perfectly on my first try.

20 MINUTE PARMESAN CHICKEN & RICE DINNER

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