TOOLS OF THE TRADE - THE GRILL PAN

It started off as a route to veer Cristina away from squandering money on take out Food. 12 dollars a pop for a mere Grilled Chicken Salad is the going rate but when the same can be prepared at home for a vast fraction of the price the looting bin shall become vanquished.

I learned of "seasoning" a pan and this was an entirely new concept to me but season I did. Nearly thwarted with caution of smoke and stench I placed a fan in the kitchen to postpone calamity. 

No calamity ensued.

This important step completed I was ready to cook.

Marinated in a base of Balsamic Vinegar & Olive Oil this came out quite a wonder and I knew this just from looking at it during preparation.

CROUTONS,CROUTONS,CROUTONS.

I asked Cristina just what was in an Italian style Grilled Chicken Salad as the Restaurants do and was informed Grilled Chicken, Romaine Lettuce, Italian Croutons (caesar style), Caesar Salad Dressing and as a plus Bermuda Onion.

This worked out gangbusters and I consumed the entire plate in record time, will I have this again ?

A resounding (in Jon Anderson's timbre) YES.

Next up and only a day after the Grilled Chicken Salad was prepared a bit of Top Sirloin for some home made Steak Fajita's. Seasoned in Olive Oil, Lime and Dry Spices.

STEAK FAJITA on a Flour Tortilla.

Asian - Thinly Sliced Chicken Cutlet Marinated in Sesame Oil, Rice Vinegar, Honey, Diced Garlic and a Dash of Soy Sauce. Cristina said this will come out Sweet with a Zing and it did but not so sweet, the Sesame Oil is quite overpowering, this was Delicious.

I started off some Sausages in the Grill Pan and finished them off in the Oven to Pan Fry some Sausage and Peppers.

A pre-Cheesed Burger.

REELING IN THE YEARS - Philly Steak-Umm Cheesteak Pancake Sammich - Does He Dare Do It Again ?

Well,... does he dare do it again ?.

Roundabout Thirty Years ago this monstrosity was created in a 3 a.m. debauchery of Munchiness and truth be told within a haze of a light hallucinogenecc induced waft of insanity, it was good then but shall it withstand now.

The good doctor is Newly Robed and still wears a Ramones t-shirt (thanks to Mr. Pasta and Jennie).

One Cooking hint is only one Slice of Pasteurized Processed Cheese Product seems to be enough
(in forethought) as this is a dense product (comments forthcoming) The Cheese that is. Let the Cheese sit for a few minutes to achieve room temperature before letting the Heated Chopped, Shaped and Thinly Sliced 100 % All Beef Sandwich Steaks to aggrandize the melting process inherent to the Curd

The Philly Steak-Umm Cheeseteak Sammich in all its Glory.

One Slice is enough.

LAURA'S CHRISTMAS PARTY 2015 - Brooklyn, New York

That time of year rolled around again and Laura & Stanley threw their annual Christmas Bash and as always there was plenty of Food, Drink and conversation to go round.

Above is pictured Laura's Christmas village (note the brewery in the foreground left).

As I am no stranger to a Laura party the festivities always begin with an array of Appetizers after everyone greets each other, hugs, kisses and handshakes are exchanged and we seat ourselves at the Dining room table.

My camera could not capture the full breadth and scope of what was on offer without a fisheye lens but I tried.

On offer here are some Pitted Olives, Sweet Peppers, Dill Gherkins, Mixed Nuts, Bocconcini with Sweet Peppers, Tostitos Scoops with Salsa, something called Pretzels, Skewered Shrimp and Pineapple wrapped in Bacon and Cream Cheese with Peppers and Ranch Roll-Ups.

I took the last to be some kind of Fresh Mozzarella from the looks of them and I was very pleasantly surprised.

Caroline made some Keftedes (Greek Meatballs) from scratch and they were out of this world and hard to not continue eating. These are similar to an Italian Meatball but contain more Bread and different Spices.

Basic and Effective is the Bocconcini and Sweet Peppers Drizzled in a little Oil and seasoned with I am assuming Parsley.

The centerpiece of the whole shebang might just have to be handed over to the Filet Mignon.

This was done to Juicy perfection and I am surprised I only had four pieces, however Laura sent me home with a doggie bag and since I don't have a dog,... Well,...

Caroline brought over a Gingerbread house and for the first time out made homeade Baklava.

These came out Beautifully and we shall now expect them several times a year.

(L to R) - some guy, Stanley, Caroline, Bobby & Laura.

The thing I like about this photo aside from everyone in it is the priceless look on Stanley's face.

(L to R) - Thomas, Stanley, Caroline, Bobby & Laura.

Thank you to Kat for offering me a Polly-O String Cheese.

I added the stick and it previously being "non-stick" was now String Cheese on a stick.

With my two favorite teenage girls Emily & Kat. 

Kat also happens to be my Drum instructor.

(L to R) - Emily, some guy, Kathopper.

HAPPY HOLIDAYS EVERYONE.

CHRISTMAS DINNER FOR ONE IS A LOT OF FUN

Actually, Chrismas Dinner for one is quite depressing but if you view my previous entry concerning last night that made up for it in spades.

This is a very simple Meal of (clockwise from 9) Pepper Steak, Pillsbury Croissant, Seabrook Farms Creamed Spinach and Bob Evans Mashed Potatoes with Heinz Savory Beef Gravy garnished with Parsley Flakes.

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.