Oreo Pancakes with Pics (just 2)

I made Oreo Pancakes a couple of weeks ago. I know this is not a surprise but here are the pics. I just made the normal pancake batter per the Aunt Jemina Box and added 10 crushed oreo cookies to it.

Xmas eve

Our 7 fish Xmas eve menu.

6 oz Lobster tails, skewered and grilled with a butter dipping sauce

Crab sauce with alaskan king crab legs

Whole salmon (first time we've done this) roasted

Scungili in a light red sauce

Stuffed Squid, stuffed with breadcrumbs, squid tentacles and other seasonings

Shrimp scampi

Flounder, either pan roasted or stuffed with crab meat, not sure.

Non fish items include a roast beef, raviolis in a traditional sauce, cold antipasto.
I think baked clams and mussels marinara is also being made so really 9 seafood items.

Merry xmas.

BLT Night

Sub the toast for engrish muffin

Grilled Shrimp

Grilled Shrimp. Simply. Beautiful.

Whoever decided that shrimp would be good to eat deserve like a nobel peace prize or something. I mean these things are like the roaches, waterbugs of the ocean. They just crawl around the floor looking crazy with those eyes. Luckily they eat krill, plankton and not fish shit or rocks and sand like catfish. Catfish I won't eat. Probably taste good but cmon, they swim along and just eat shit.

quick and easy fantastic sunday night dinner

2 inch, 6 ounce Filet Mignon
Grilled whole Jalepeno
Small garden salad topped with grilled zucchini and ricotta salata cheese
toast bread

Beef wift* Broccli

Bomb ass chinese food, Ruan's on 86th St.

Sammich

Ham, Salami, Mozz, Tomato, lil bit of earl...

Stuffed Zuchini

First the breadcrumbs, and yes you can use store bought ones but homeade breadcrumbs for stuffing purposes is so easy it's criminal. If you have a mini-food processor (or regular).

Take a piece of old italian bread or fresh I guess but the idea is to not throw anything away. If it's stale bread it's ok. Chunk it, rip it up and put it in the processor. Process it.

Add grated parmesean cheese to every 3-4 slices of bread you use. Also add parsley, italian seasoning, salt, pepper and a touch of olive oil.

Voila! Homeade breadcrumbs.

Now, the zukes. Hull the zukes down the middle. Like making boats. Take the inside part that you removed, chop it finely. Then you'll need a small onion or half a large one. Chop it finely. Next a clove of garlic, also chop it finely. Sautee (with olive oil) all these together until they are soft. Remove from heat and let cool. Once cool add that mix to the breadcrumbs. That is your filling. You can fill that mixture into the zuke boats you made, pack it in. Sprinkle a bit of parmesean cheese on the top and bake for about 20 minutes.

That is stuffed Zuchini. Very similar to stuffed mushrooms. Mangia.

Pork Milanese California Style

First a little Milanese lesson. The word is actually Milanesa which simply means a breaded meat fillet. It's a South American thing. The California style namesake is simply the ingredients I top the chop with. Avocado, tomatoes, onions and bacon.

Avocado, sauteed finely chopped onions, cherry tomatoes halved, bacon bits (real bacon though).
Tossed lightly with lemon, oil and a splash of good aged Balsamic. This is your topping.

I take sirloin cut chops of pork and pound them thin. This gives me a big piece of meat to fry but at the same time it's thin so it cooks quick and the breadcrumbs don't burn. Egg and bread then fry until brown. Top the cutlets with the salad and serve.

If you don't like onions dont include them. If you want to make an Italian version of this use Boccini (small mozz balls), tomatoes, basil as your topping.

Basically it's a fried chop topped with a small salad that doesn't include a lettuce. It's a crowd pleaser, trust me.

Lasagna

Lasagna, was excellent. Wife made it.
She's learning. Picture doesn't do it justice. Shitty cell phone pic.

Chips

Homeade Potato Chips

What I love about making chips and it's only the third time I've made them is that can take on any flavor. After deciding what kind of chips you want the rest is pretty easy.

Yesterday I went with Parmesean Chips.

A little parmesean goes a long way.

I don't have a deep fryer so I just used a basic saute pan that has about 4 inches of depth. I got some hot oil to what I imagine was 400 degrees. Took some eastern Idaho's and sliced them ever so thin using my versatile Mandolin slicer. Perfect shaped rounds of potatoes.

Then I fried them off in batches of like 15 at a time. 2-3 minutes tops. Threw them in a giant salad bowl I have and seasoned them right out of the oil.

Salt
Pepper
Sweet Paprika
Shot of Parmesean cheese

The result is this dark, crispy, salty treat that you won't find in a bag on any shelf. Good stuff.

Again, any seasoning would work. Take garlic and onion powder with salt and you can make Onion and Garlic chips better than Wise. How about Old Bay Chips, maybe to accompany a clam chowder? A million possibilities.

I'm giving you pearls here kids.

Welcome Home

Chicago style my left nut.

Swiss cheese and ham stuffed cutlets

Egg and Bread your chicken

Roll up any choice of cheese, I used Swiss, and ham into the cutlet. Roll. Roll.
Secure with toothpicks.

Bake off 375, 35 minutes. If your cutlets are thicker 45. Rotate every twenty not to burn the bottom.

Pics to follow

How I like it done.

I like my steak med rare to med, depending on the cut.
I like my burger medium well because I like the crisp char on the top and bottom.
I like my string beans to have some snap to them.
I like my broccli to be cooked to death, mushy even.
I like my cereal engulfed in milk.
I like my wings crispy.
I like my greens properly salted.
I like my sauce on the thick side.
I like my bacon crispy.
I like my toast toasted twice.
I like my butter to be whipped.
I like my soup to be lukewarm.
I like my peanut butter crunchy.
I like my pussy wet.
I like my parm cheese slightly crisped.
I like my apples red and green.
I like my watermelon not so suite.
I like my tomatoes firm.

Habana Outpost

Habana Outpost
757 Fulton Street at South Portland Ave.
Brooklyn, NY 11217
Telephone 718.858.9500

Went here Saturday night with the misses. It's an off-shoot of Cafe Habana which in itself is a good joint. Got the Cuban, really solid. She got a burrito. Nothing crazy but again solid. Margarita's were great, had a couple of Six Point Brown Ale's (Six Point is a local brewery). The star of the show is this Corn here. Grilled, slighlty charred with queso and chili powder. It was fantastic. They seem to do a mexican-cuban fusion type menu. Have to go back. If not for the $2.50 brews then for the corn.

Burger

The El Pad Burger

85/15% ground sirloin
Bacon
Onion

Season with:
Paprika
Garlic Powder
Salt/Pepper
Parsley
BBQ Sauce

Sautee Bacon(chopped up) with finely chopped onion. Let cool.
Season beef with spices. Let stand.
Mix in the chopped bacon and onion to the meat.
Mix in BBQ sauce, bout 5 squirts from the bottle.
Form quarter pounders.
Refreigerate.
Grill at a high temp for perfect grill marks.

You'll never, never, eat a juicier burger. The bacon IN the patty itself is just stupid. Came up with this idea in a dream and did it on Sunday. Shit was no joke.

El Beef Stew

Beef Stew recipe (again bear with me with measurements and shit)

Render some bacon in a large pot or dutch oven.
Pull out bacon when done, leaving the fat.
Brown seasoned meat (salt/pepper) in bacon fat.
Remove meat when brown ON ALL SIDES!
Deglaze pot with a dry red wine about 1 cup of wine, scraping the bottom to get those bits.
Keep the flame high to release some of the alcohol, add 2-3 cups of beef stock and a cup of water.
Add back the browned meat and set to boil.
Once it's boiling add your potatoes (any kind), carrots, celery and onion.
About half hour later return the heat to low and simmer for 3 hours.

Now that's a basic stew, here are other veggies I add to the stew and when.

String Beans, bout an hour into cooking (simmering) I add them.
Plum tomatoes, a can. Add's a nice depth and color. Right after the boil.
Grilled Peppers, not kidding. Adds a great smokey flavor. Same as the green beans.
Sometimes I add corn from the cob. Unbelievable suite flavor it adds. Beginning, I want all the suiteness to come out and pop.
Leeks. Leeks. Leeks. So underated. Beginining, treat them like you treat an onion.
Once in awhile I will also put in Broccli but just the tree trunks or stems. Not the florets (save those for a stiry fry or breaded and fried, mmmmmmmmmm) And I add them with the carrots and everything else.

Now to season the broth I use a lot of dry spices. Most notably Thyme. Fresh herbs are always the better but you know sometimes you dont want to run out and get them especially on a lazy sunday. So dried spices work and really come alive in a hearty stew because of the cooking process (low and slow). Oregano, Paprika, Granulated Garlic, pinch of nutmeg (serious a pinch anymore will ruin it) and liberal salt and pepper.

Towards the end of cooking if you feel like your broth is not thick enough because it should be thick your not making soup you can tighten it up with a cup of flour. I also add a stick of butter when there is about a half hour left for a creamy texture. Another trick is to let the stew sit for about an hour off the flame, after the 3 hours is done. This will also make the broth a little tighter and not watery.

Cut of meat, normally us a cheap Top Round, Chuck or Sirloin.

And don't forget about that bacon you rendered, when you serve yourself a bowl add a piece of bacon (assuming you chunked it up or bacon bits crumbled on top is heavenly)

Warm up some crusty bread and................
Mangia!

Ginger Honey Glazed Carrots

Got a big bag of baby carrots your sick of eating raw. Cook them.

Ginger Honey Carrots make a great side dish to any meal.

Slice carrots into little rounds
Get a olive oil greased pan hot
Saute carrots for 5 minutes
Season them with salt/pepper/ground ginger
Saute until semi-soft
Hit it with about 3 table spoons of honey
Crank the heat to infuse all that honey, it should create a thick glaze
About 10 minutes later you should have the consistency of just a glaze on all your carrots.

The power of a Meatball

Sunday Meatballs
all beef recipe, don't go selling this to the neighbors now
This is your 90/10 ground sirloin, about 1 pound and a half
I'm really bad at giving out recipes because I don't measure so bear with me.

Two Eggs

Cup of breadcrumbs (seasoned)

5 chopped basil leaves (or three tablespoons of dried)

Cup of grated parmesean cheese, I prefer the parmagiano reggiano

salt/pepper

1/4 of a onion chopped TINY
2 cloves of garlic, chopped TINY

Mix ingredients into meat, form meatballs (see pic)

Bake for 30-40 minutes 375 degrees.

Then put into sauce for at least an hour not for cooking purposes but for added flava to the sauce. Trust me.

The Pork Roast

Costco sells a hug Pork Loin for like $1.99 a pound. It's easily one of the best bargains they offer. I buy it all the time. Butcher it when I get home into like 6 different meals. I'll slice up thin pork cutlets, I'll make thick pork chops and I'll cube some pork for tacos or pork stew. I also leave whole roasts. These are my favorite. What i normally do is dry rub them with the El Padrino spice blend and grill it. But I grill it like I grill my pork ribs. Low and slow.

Wrapped in aluminum foil, with the dry rub. Low on the grill for about 2.5 hours at 275 degrees.

It comes out moist, tender and tasty. Yesterday I made one for some company and it was great. Paired with thinly sliced fried potatoes with a hint of parmagiano reggiano dusted on top and fresh parsley and roasted beets.

The Beets are simple. Fresh beets are so suite, you have to try them and I hear they are very good for you. I boiled them until fork tender, then remove the skin once it's cooled and put slices into a alumnium foil pocket with salt pepper dab of butter and a few sliced onions. Then roast them either in the oven or on the grill, bout 300 degrees for 10-15 minutes.

Day Off Cusine

Off for the next 4 days, including the weekend so lot's of cooking coming up. Stay tuned. Today, and I have already spiced it El Padrino style, is a slow roasted Pork Roast.

Check back in throughout the weekend for frequent posts.

My dry rub

You're in for a treat, one time and one time only here is my dry rub.

Dry Rub Spce Blend aka The El Padrino:

light brown sugar
paprika
oregano
ground ginger
black pepper
sea salt
cayenne pepper
granulated garlic (NOT GARLIC POWDER)
onion powder
all spice

sprinkle liberally on chicken, pork, beef, fish

How much of each is for you to decide. Magicians never give away the prestige.

HOT WANGS

Grilling a shit ton of wings is how I like to spend Sat afternoons.

Real quick cuz I know I posted this befo'...my wing suace is simple and duplicated all over. Actually got the recipe from Sunny Anderson when she was not on Food Network but a Hot 97 DJ. Stick of butter, melted fully. Bottle of Franks. Cook for about 5 min. Done and Done. No joke. My family and friend think I add extra shit but I don't. Unless I want extra pop I cayenne the raw wings and hit the sauce with pepper flakes or habenero seeds. Once in awhile I'll play with the butter to sauce ratio.

Sunday Morning Fritatta

Ingredients :
7 Eggs
4 Potatoes (med size)
2 Tomatoes (Vine Ripe)
Italian Seasoning
1 Onion
Half stick of butter
1/8th a cup of Pepperdew peppers

Saute Potatoes/Onions until soft (in the butter)
Season with salt/pepper/italian seasoning
When soft throw in the tomatoes and peppers, saute for an extra 3 minutes
Beat 7 eggs and make sure to season the eggs
Pour eggs over saute, make sure it spreads to the sides.
Let sit on heat for a minute, remove from heat and transplant to 375 degree oven.
I'd say for about 20 minutes, I let mine go until the top crisped like the pic shows.

Serve with some toast or melon. Cantaloupe preferably.

Mangia!

Sunday Sauce

Restaurant fucking quality chicken parm, nothing like a dreary sunday whipping up a fucking sunday sauce and eating like a goddamn king.

Diet went to shit over the weekend and today. Tomorrow it's on like donkey kong.

Diet Day 5

Breakfast : PB & J on 7 grain bread, Tea

Lunch : Kobe Beef, Grilled Chicken, Steamed Veggies, Honeydew White Tea

Dinner : Sirloin steak, beer

Snacks : Banana, Nestle Crunch BAr (fuck you)

Diet Day 4

Breakfast : Bowl of Special K w/ a banana, tea

Lunch : Grilled shrimp w/ brown rice & peas

Dinner : 2 Burrito's, ground beef w/tomato, 2 waters

Day 3, Diet

Breakfast : Special K, one bowl. A Peach.

Lunch : Brocclli rabe, roasted chicken, water

Dinner : Grilled Shrimp over brown rice and green peas. Water.

Snacks : Nuts, grapes, cherries. Super bubble gum

Diet Day 2

Breakfast : Bacon/Tomato sandwhich on enriched sliced rye, Iced Tea

Lunch : Chicken with string beans, sautee style over brown rice. Did not eat the rice. Water.

Dinner : Broccli Rabe w/ Sausage, water

Snacks : Handful of nuts, a peach

What I ate today, Diet Journal

Gotta write this shit down, trying to stick with diet. Already killing me.

Breakfast: Bagel with butter, Iced Tea
Lunch: Beef Patty, 1
Dinner: Sirloin Steak, Grilled Zucchini, Tomato
Snacks: Smoked Almonds, Grapes

The plan is to snack on fruits and nuts, eat lean proteins stay away from Carbs after breakfast and cut down on the beer. If possible.

Break Fast

Is there anything better than hooking up some scrambled eggs on a Sunday morning? Sunday news, fresh bagles, coffee, big ass juice and a bomb ass scrambled egg sandwhich you made yourself. Yesterday was blueberry pancakes today was egg sammy's. Cooking at home is relaxing to me and comforting. Fuck Diners and there $6 price tag for a overcooked omelette.

Pickles

Found a great pickling recipe. Going to try it. Will report back. Natural pickle flavor not Vinegary which I hate.

cheap meats

London Broil, it's like cheap meats week here at IANAFS. Shoulder cut, little tough but perfect on a hot grill after a long summer workday. Tonight I did a quick marinade of Ground Ginger, Garlic Salt, Tangerines, Soy Sauce, Pepper. Turned out tasty. Pics to follow.

Potato and Egg

Simple, great depression type recipe. Love it. Throw it on fresh italian bread for a bomb lunch or eat it for dinner with some homeade drop biscuits.

Ingredients:

5 potaotes diced
1 small onion diced
salt to taste/pepper to taste
teaspoon of hot sauce
third stick of butter

Heat pan, melt butter
cook potatoes and onions until soft
add 4 eggs, scrambled
let form
take another pan to flip for perfect omelette form

Flank Steak Bruschetta

I want to take a few minutes to talk about Flank Steak. It's a lil bit of a rough cut. By rough I mean it's cut from the belly of the cow so there is muscle to it. Alot of people or clutures tenderize it first. I think this cut takes well to marinades so I have a hundred different ways to marinade a flank steak. Yesterday I did a Flank Steak Bruschetta. Bruschetta is really just garlic rubbed bread but nowadays the popular restaurants make a tomato/onion topping and top the bread with this and calling it bruschetta. Whatever, different parts of Italy do this different. Some with olive spreads, some with cured meats, etc. It's all fucking delicious to me. Onto the marinade: Again always best to have your meat marinating for min of 2 hours (espcially grilling, because you lose some of the stick of the marinade once it hits those grates).

Plastic bag or shallow glass vessel:

6 Cloves of garlic
Olive Oil to cover meat (if your pour olive oil in the bag it's like 7 seconds of pouring)
Salt/Pepper
Dried Italian Seasoning
Fresh Basil leaves (6-12 depending on your liking)
Handful of grated parmagiano reggiano
One whole peeled onion cut in half

Grill, 400-500 degrees 4 minutes on each side for med rare, 6-8 for medium, 10 minutes if your a fool.

Mac and cheese is delicious

Mexican Week

Carne Asada
(Flank Steak)

5 Garlic Cloves
Fresh Cilantro (2 handfuls or more)
Salt
Pepper
3 teaspoons of Mexican Oregano
Comino (light coat on the meat)
Tablespoon of White Vinager
Couple of pinches of sugar
Olive Oil to coat
Juice of 2 limes
Teaspoon of lime zest

refreigerate in marinade for at least an hour, preferably 4 hours.

Grill at a high temp, maybe 12 minutes, 6 on each side for medium doneness.

Ribs

You know I had to bust out the ribs for the holiday weekend right?
I posted the recipe awhile back on this blog. If you want it find it.

My hero

Roast Beef, Fresh Mozz w/ Gravy brought to you by:
John's Deli

Steak

Ribeye steak. Fuck yeah that's a bud. Left over from unc on Easter.
So what? Bud and steak, America's heart attack.

(P.S. - the ketchup is for the fried taters you see piled high)

NYC Pizza wins, again

I saw this episode. NY won.

Of course.

Easter Menu 2009

1st course:

Antipasto - Smoked Mozz, Fresh Mozz, Parmagiano Reggiano, Sopressata (Hot and Suite), Capiciola, assorted olives, salad, stuffed mushrooms, pizza rustica (aka Easter Pie), hot spinach and artichoke dip, assorted breads and marinated artichoke hearts.

2nd course:
Lasagna
Meatballs, Sausage, Pork neck bones

3rd course:
Broken Leg of Lamb, grilled marinated with Olive oil, garlic, lemon & mint
Pork Roast, dry rubbed, roasted
Suite potato pie
String Beans
Asparagus
Mashed white potato
Rice Y Gondules

Dessert:
Cheesecake
Lemon Sorbet
Carrot Cake
Sherbert Ice Cream (also used in between meals to cleanse the pallet)
Fennel (Helps digest food and settle stomach)
Bunny Cake
Peeps, Candies, Jelly Beans, etc.

Mangia!

Pork, many uses

This is a pernil. Puerto Rican for Pork Shoulder. Incredibly easy to make. Just rub with some dry spices that you like and pop in the oven, slow cook (450 first hour, 375) for 4-6 hours depending on weight. Perfect for those slow cookers everyone raves about.

For the one I made last night I used a rub of:
Oregano, Pepper, Salt, Onion Powder, Garlic Powder
I seasoned the large fat cap with Adobo and made small holes just big enough to sitck small cloves of garlic in the meat.

Here's a NY Times article I found on it : Pernil

Bible

Fannie Farmer cookbook.

The one and only. This is the bible of all recipes. You will never look elsewhere once you have this, Amazon has it for $21.45 but the link above has it for free. Just can't print.

Citi-Field Food

The food of Citi-Field......
(NYCFOODGUY.COM)

busy

made a banana bread last night, recipe to follow

Corned Beef

Corned Beef recipe.

Usually they sell vacuum sealed and already seasoned. So here's what I do with those.

Soften some garlic in olive oil.
Brown beef on both sides.
Lower flame and add water completely covering the meat.
Add: Thyme, Black Peppercorns, 4 or 5 Bay Leaves, All Spice and a little bit of salt to the broth.
Simmer for 3 and a half hours.
Done.

Simple no. Fucking delicious too. Mangia!

Food Blogger

I've found some nice recipes on this kid's site. Impressed.
(Foodie Eat Fifhteen)

Out to eat

Had a terrific dinner at this place on Saturday night.

Normally I don't eat salads but for some reason I felt like a little salad would do me right before a salty, crusty brick oven pizza so I started the meal with a arugula, endive, radicchio salad with a simple lemon olive oil dressing. It was great, arugula nice and peppery, the dressing was light and the endives were fresh and crispy.

For entree we ordered the Prosciutto Di Parma with Arugula and parmagiano reggiano. Wow. First let me just say that I would eat a piece of prosciutto di parma off a shit covered floor. I mean I love it. The combination of the fresh mozz, light deep red sauce and then the prosciutto was almost too much.........................THEN FRESH SHAVINGS OF ONE OF MY FAVORITE CHEESES IN THE LAND...not to mention fresh raw arugula, again, peppery flavor. Perfect crust. It was great.

Then, holy fuck, then. We ordered the Nutella dessert pizza. Now if your not familiar with Nutella it's this light, chocolaty/hazelnut spread popular in Italy. So they make like this sweet crispy dough, they sand which in some nutella, warm it, topped with vanilla ice cream and powdered sugar. Just straight semen jolted out my penis yo. That shit was THAT good. Just straight babies. I mean jesus christ that was good shit.

I will most certainly be back at Zio Toto. Might be my new favorite joint.

Food Thoughts

Snickers Ice Cream Bars.

I need a WOK.

Those Green Giant frozen vegetables in the steam bags are ok. Serves well if you can't cook up the fresh veggies.

Pork butt in the freezer. Will get the rib rubbed and grilled for 5 hours this weekend. I got a boner just thinking about it.

The rib rub can be used on just about any cut of meat except beef. It's that good.

Lemons are miracle fruit.

Had steak and eggs Saturday mornin with a pint of Smithwicks at an Irish Bar. De-lish.

Going to make an attempt to eat more fish.

Bacon. In all it's Glory.

If someone video taped God making earth would it resemble this?

Tuesday's Night Dinner

Hanger Steak wrapped in Bacon, with steak fries and beer.

Crazy Pizza

I may go check this out. Would you?

Cheesecake Factory

Cheesecake Factory is legit, the menu is quite robust. Food is good too. Who said I don't like chain restaurants? I do think however that Junior's cheesecake is the better.

A letter.

Dear cupcakes,

I love the shit out of you. Don't ever change. Don't you ever fucking change.

Love,

El Padrino

Dry Rub

Pork Roast Dry Rub (same one I use for baby back ribs)

Granulated Light Brown Sugar
Paprika
Salt
White Pepper
Garlic Powder
Oregano
Cayenne Pepper
All Spice

Ratios are what's secret. But I do make this and jar it for random use. Good for chicken as well.
The pork roast gets this rub then goes in the oven for 2 1/2 hours (6-8 pounds) on 375. In the roast pan goes full heads of garlic and onions. Potatoes if you wish. It's a hell of a dinner.

Costco makes shit

Anyone ever buy those Costco Pizza'a?
Or how about any other pre-made Costco item?

Good stuff or what?

Wings

Wings recipes from Gunaxin.com

My recipe is very close to the first one. Wings are so versatile.

Chopped

I love that show Chopped on Food Network. When they open the basket to reveal the secret ingredients I get overjoyed. Last night the first basket was ground beef, Wonton wrappers, cream of mushroom soup and banana. Banana's threw everyone for a loop but not me. Not if I was on that show. I immediately thought of Elvis Burger Sliders. Ground beef, bacon fried banana and topped with a peanut butter bun. You would all eat this. I know you would. Now the loop would be the mushroom soup thing. I guess I'd have to doctor it up and present it as a soup. I might depending on time contraints (only have a half hour) crust a bottom ramakin (with the wonton wrappers) and make a cream of mushroom soufle'. That might work.

Check out the show, original episodes air Tuesday nights @10pm (Same time my Bizarre Foods guilty pleasure airs on Travel Channel) but re-runs of both shows are abundant.

Crack Bars

Your welcome. Someone brought these yesterday to the SB Party.

Fruity Pebbles treats = CRACK COCAINE

1/4 c marg. or butter
1pkg (about 40)regular or 5 cups mini marshmallows
1/2 tsp. vanilla
6 c. Fruity Pebbles

1.Melt margaring over low heat,add marshmallows & stir till completely melted.
2.Stir in vanilla, then cereal untill well coated.
3.Using lightly buttered spatula. press into buttered 9x13" pan. Allow mixture to cool. Cut into bars.

Best if served the same day.

Notes/Hints: For chewier bars use an extra cup or 8 regular marshmallows.


WOW. I got yelled at all day yesterday for eating them when I wasn't supposed to.

Super Bowl Menu 2009

Alright, here it is. Standard fare for the most part. New edition are the Stromboli's and the baked chilli (made before just not at SB).

Meat Stromboli - Sausage, Pepperoni, Ham. Local Pizza dough, roll out dough, fill three lines of meats, roll, bake 2o-25 minutes on 400 or until golden brown.

Wings - The classic. I've been tinkering with my wing recipe lately. I used to fry them, no breading just fry until golden then hit em with the hotsauce/butter/spice sauce but last couple of times I've seasoned them heavy then BAKED them for like 40 minutes. Then Sauce them, then crisp em again in oven for like 10 minutes. Not sure which way I will do them this time but the sauce is Frank's Red, melted butter, and some red pepper flakes.

Chilli - My uncle makes the best chili I've ever had so I don't even fuck with him.

Chilli dogs, Baked Chilli - Chilli is so versatile. Take a Pyrex glass pan, layer with flour tortillas, pour chilli and cheese on it. Repeat three times for 3 layers, top with more cheese. Bake. Fuck yeah. Chilli dogs self-explanatory.

Rice Balls - Serious. and I'm serious when I say this ok. I can literally eat about 25 Rice Balls over the course of a football game. Let me know if you want the real ginny recipe. It's a labor intensive thing.

Fried Ravioli - Oh yeah, marinara sauce to dip bitches.

Cheesesteaks - London Broil. Grilled, sliced up. Sauteed peppers and onions, with the beef and top with American, provolone or Mozz. It's simple and a real crowd pleaser. Especially with the Brooklyn Italian bread. Best in the world.

Sausage and Peppers - Duh. Like who would have a SB party without Sausage and Peppers.

Kielbasa - Local Polish butcher, we just grill it. Throw it on some Italian bread and chomp.

Onion Rings - Panko breadcrumbs. Vidalia's. WHAT A WONDERFUL MARRIAGE.


Standard Chips, Pretzels, Nuts, Suitcases of beer, 5 or 6ft Italian hero, cakes, pies, etc.

What a wonderful day.

Bacon Explosion

Ladies and Gentleman, I give you Bacon Explosion.

Oh My God.

Mozz Sticks

Would you eat a mozzarella stick sandwhich? Of course you would. I'm going global with that shit. Shhh. Don't tell anyone. Keep it a secret along with the Footlong Mozzarella Stick idea.

Man I love mozz sticks. Will be efforting to make them myself sometime soon. Stay alert. Giada's recipe on FN is the best. I will just use this one.

Leftover's, a man's treat

Hook up leftovers guy's. They need love too.

KFC Honey BBQ Sauce

Ok, as promised.....

Again, not good at measuring/dont write these things down so BEAR with me.

Ketchup based so eyeball it, like almost 2 cups of it.
Molasses, need this. Um, like half a cup I would say. 1/3 of the ketchup.
Dash of Liquid Smoke.
Splash or two of plain ol white vinegar.
Wee bit of Onion Powder, like a couple shakes.
Honey, you can choose not to use this and just have regular flavored BBQ sauce but I like the honey so i use like one big squeeze and make a circle like 3 times.
Salt this hit like you know how.
Chili powder, NOT CAYENNE. Different. Use the Chili Powder to your likeness. I use like a small palmful.
Splash of orange juice, splash. Don't cut the whole damn fruit and pour that in.

Heat all of this in a saucepan until it boils. Once boiling lid/cover this fucker and put on simmer for 20 minutes. It's done. Store in fridge, typically lasts me about a month or so.

Mangia!

BBQ Sauce, Meatballs, WTF?

I'm being told of a process where you cook meatballs in BBQ sauce. Not sure how that will end up but I'm open to trying it. Apparentely it's all the rage in Wisconsin and every Super Bowl party in Arizona. Who knew. This is why I want to travel.

BBQ recipe coming soon.....

I have a killer Homeade BBQ sauce recipe. I will post it when I get home.

J-E-LL-O

How do we feel about Jell-O? I'll tell ya what. I love those old school commercials and memories of the gelatin snack. You know the housewife wearing the apron with the beehive plopping a loaf of wobbly gelatin on the table. Awesome. Considering you can top it with a mountain of Redi-Whip I love Jell-O.

toasted sub

Leftover filet mignon, two steaks from Sunday. Sliced threw it in a saute pan with butter, hit is with some Sweet Baby's Ray's, and on to some toasted italian bread with smoked mozz.
What, what.

Now THAT'S A TOASTED SUB. Quizno this bitch.

What the fuck is tofu?

I had to Wiki Tofu becasue I had no clue what it was. Fucking bean curd. Damn hippies. Shit looks disgusting. I'll pass.

11 Stars

As an official food blogger it is my duty to pass along this bit of information. I eat a few of these items from time to time but for the most part I still think Beer and Red Meat are key to a healthy diet.

The Best 11 Foods your not eating.

Beets: Think of beets as red spinach, Dr. Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters.
How to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power.

Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes.
How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.

Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes.
How to eat it: Chop and saute in olive oil.

Cinnamon: May help control blood sugar and cholesterol.
How to eat it: Sprinkle on coffee or oatmeal.

Pomegranate juice: Appears to lower blood pressure and loaded with antioxidants.
How to eat: Just drink it.

Dried plums: Okay, so they are really prunes, but they are packed with antioxidants.
How to eat: Wrapped in prosciutto and baked.

Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death.
How to eat: Roasted as a snack, or sprinkled on salad.

Sardines: Dr. Bowden calls them “health food in a can.” They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins.
How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread.

Turmeric: The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties.
How to eat: Mix with scrambled eggs or in any vegetable dish.

Frozen blueberries: Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don’t spoil; associated with better memory in animal studies.
How to eat: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.

Canned pumpkin: A low-calorie vegetable that is high in fiber and immune-stimulating vitamin A; fills you up on very few calories.
How to eat: Mix with a little butter, cinnamon and nutmeg.


Source Via NYT Via Men's Health

Buttery and Flaky

Say what you want about the French but the croissant is legit.

Soy/Honey/Garlic

Go to marinade for a london broil:

Soy Sauce
Honey
Garlic

Salt/Pepper meat, place in a ziploc. Put the Go-To ingredients in the bag, shake around. Refrigerate if you have time. If not let it marinate for 15 minutes at least.

Put on hot grill.

A million ways to prepare/eat a potato.

Way #48975 to prepare/eat a potato:

Take potato, slice them into quarter inch rounds, salt, pepper, earl. Take an onion, slice off a couple of strings if you will, and a half clove of garlic. Wrap potato rounds with onions and half clove of garlic in aluminum foil. Place on grill for 35-40 minutes. Or until soft.

*Earl = Olive Oil

Way #24893 to prepare/eat potato:

Slice potato into thick fries. Fry until crisp in your choice of oil. I like Canola. As soon as they come out the fryer, glisten with salt, pepper and OLD BAY. Bam. You've got tasty Old Bay fries.

Way #00001 to prepare/eat a potato:

Bake. 45 minutes. Top with butter, sour cream if you wish. Bacon bits maybe? Chives? It's your world. Top it off.

I got a million of them.....will post them every now and again.

Platanos

Let me introduce some of you maggots to what is called in other parts as, Tostones. Simply put it's a green banana or a Plaintain. It's a Puerto Rican thing.

Cut
Fry
Remove
Smash, fold over aluminum foil, smash with potholder
Salt
Fry again

They are pretty damn good with kecthup or hot sauce. Top with ground beef or chorizo if presenting as a appetizer.

One Luv

Jamaican Spicy Beef Patty

If you see it in your grocer's frozen food section buy it. It's better then Tower Isles Brand of Beef Patty's. It's taste is as close to the real Jamaican Beef Patty I have found. The Golden Krust restaurant itself is fantastic but I never had a better beef patty than the one I enjoyed, over and over again, on the sunny island of Jamaica during my honeymoon. And since I'm headed back there later this year for a wedding, I'm going to eat this as often as possible so when I bite into the real thing again, hopefully, I cum in my pants.

Cerealiously

I'm starting to fall back in love with cereal. As a kid, I ate it constantly. As an adult I've shunned it as if it was a bad habit. Not quite sure why. But I'm here to tell we that my love for cereal is back and stronger than ever. General Mills and Post better turn those conveyors on high and pump out the cereal making cuz I hungry!

Some of my favorites:

Pops
Honey Smacks
Kix
Franken Berry
Apple Jacks
Cocoa Krispies (with or without marshmellows)
Waffle Crisps
Honey Bunches of Oats
Lucky Charms
Honey Nut Cheerios
Frosted Cheerios
Chex
Fruity Pebbles
Wheaties
Cap'n Crunch
Crunch Berries
Alpha-Bits
Blueberry Morning
Goldin Crisp
Honeycombs
Frosted Mini-Wheats

I might be missing a couple. So what. There ain't a cereal I won't try nor is there one I haven't liked. Must be accompanied with ice cold WHOLE MILK.