Great Food,Great Destinations

Debonair Dude Says Goodbye

2009-05-17T15:51:00.004-04:00

My friends, I have packed up my typewriter and my knife and fork along with my Chop Sticks and I calling it quits as far as blogging is concerned. It's been lots of fun both over here and over at my main blog, "Our World As We See It"
Take care of yourselves and stay safe.
Until we meet again at the table and share a bottle of wine together. Good bye.

2009-05-09T17:11:00.001-04:00

HAPPY MOTHERS DAY TO ALL MY FRIENDS.

The Chopping Block': Do We Really Need Another Cooking Competition Show?

2009-03-21T11:03:00.003-04:00

I watched the first episode of The Chopping Block, the new cooking competition show hosted by the famously and showman British chef Marco Pierre White. In their attempt to suck us in the producers pulled out the all too familiar bag of reality show tricks: internal team squabbles; heart-string-tugging family situations; heated arguments (replete with multiple bleeps of the “F” word every 2 minutes) between contestants; secret visits to the competing restaurants by a critic (Come on now if this is not a complete rip off of the combination of Hells Kitchen and Top Chef together...than what is?
And just look at this guy....good chef or not, he looks like me after I haven’t had any sleep for 3 days.
And you know what? After watching the first show I found myself not caring about any of them. I just didn't buy into the whole thing. I know Marco Pierre White is supposed to be this cool and charismatic Chef, but I just wasn't feeling him last night. Does that make me a heartless, jaded serious eater with a rotten food television palate? I don't think so. It just shows me that there isn’t anymore room on television for any additional cooking competition shows. We do have several real dood ones and I’ll admit to watching 3-or 4 of them, but I say, enough is enough. Especially if we are going to start getting these “Rip-Off”

What say you, you serious eaters? Do you have room in your busy day for The Chopping Block?

How To Fry An Egg

2009-03-12T17:51:00.000-04:00

Eggs Benedict The Perfect Valentines Breakfast

2009-02-25T10:42:00.003-05:00

About twice a year I make Eggs Benedict. Anymore often than that and I'd have a heart attack. And weight about 300 pounds.
This isn’t really to hard to make but takes a little work.

First thing is to toast your bread and cut in cubes about 1/2’ pieces. Also prep your avacado, and set to the side.
Secondly, saute the pancetta in a small non stick skillet, after a couple of minutes and the shallot and cook until soft and the pancetta is slightly crispy. Should only take a few minutes. Set to the side.
Now the sauce. In a small sauce pan melt the butter then add the flour to make a roux. Cook a minute and then add the milk. Bring up to medium heat to thicken the sauce. (This is a basic white sauce) Then add the wine and cook until warm, add some salt and pepper to taste. Remove from heat and keep covered. Right before you serve the sauce add the lemon and dill and stir.
Now the eggs as the sauce cooks. I like to make mine in a large 2 or 3’ deep fry pan. Fill with approximately 2” of water and add the vinegar and some salt and bring to a medium heat … almost boiling. Slowly drop in one egg at a time. The vinegar will keep the eggs together. PUT THE LID on, turn off the heat and let simmer 3 minutes. Perfect every time!
Now to put the glasses together. Fill each brandy glass or wine glass with 1 slice of the bread cubes, top with a spoon of the pancetta and onion mix, then top with a spoon of the avocado. Top with a poached egg and then drizzle with 1/4 cup of the white wine and lemon dill sauce.
This is a perfect morning breakfast. Remember the sauce except for the lemon and dill could be made ahead. Also the pancetta and onion mix as well and just heated up in the microwave. So don’t panic, it is absolutely great.
Tradition says that Benedict is served with an English muffin, Canadian bacon and a poached egg

I wonder who was the first person that thought that the white thing that came from a hen's butt was eatable?
Yummmmmmmmmmmmmmmmmmmmmmmmmmmmm.

DreamFields Pasta

2009-02-23T17:41:00.002-05:00

This pasta is a boon for diabetics.It has only 5 carbs that have any effect on your sugar levels.The other carbs are called digestible carbs and do not affect blood sugar.
My husband is diabetic and we experimented on him.we checked his blood sugar 2 hours after eating and it rose the normal amount.
The website has great coupons.

If The Shoe Fits

2009-02-23T14:02:00.003-05:00

The shoe inserts pictured here were purchased as a way to "spend" down Ms. A.'s flex account. Orthotics are an important part of this forty-something female's footwear philosophy. There was a shortage of support for casual and dress shoes, so it made sense to spend on some form of support that could be used with flats and moderate heels.

The athletic inserts that go in Ms. A.'s sneakers run about four hundred bucks -- generally not covered by insurance. The high price was part of the reason that a dress variety was not sought. However, sore knees and arches signaled that it was time to do something.

Lacking a lot of time to get to the podiatrist, but still wanting a quality pair of inserts, Ms. A. went to a local Good Feet Store. The inserts she picked were just around $230. The carbon soles were included. An additional purchase was a device called a "Strassburg Sock." This will help stretch out tight instep muscles that can cause plantar fascitis -- a condition this fit female encounters in the warm months when running mileage is increased.

While cheaper insoles can be bought in shoe stores and drug stores, Ms. A. opted to spend more for this set. They should last indefinitely and because the expense was reimbursable, it made sense to spend rather than lose the funds all together.

Anyone looking to spend down a flex account might want to consider arch supports. They are rather costly -- but they also do a great job of relieving foot and knee pain, back strain and other pesky issues which crop up in middle age.

The Little Owl. New York City

2009-02-22T10:00:00.003-05:00

Located in New York City in the West Village and it is (Highly Recommended.

I've been wanting to dine here for a while now, especially considering that their meatball sliders were featured in nearly every food publication last year. I ended up taking an unexpected lunch reservation and running into a old friend of mine who happened to be our waiter . I will admit that knowing the server DOES alter the dining experience. The menu is fairly small, but all the options sounded amazing.

I was there with two business companions and we shared three appetizers, the ricotta cavatelli, a duck breast salad and the meatball sliders. The kitchen was nice enough to split the three dishes up for us so we each had a slider and a small portion of pasta , we shared the salad family style which is easy enough with that type of dish. The meatball was worth the raves, perfectly balanced meatiness enrobed in sweet, rich sugo, The proportion of bread to sauce to meat was perfect; I could have easily put away more than one. The cavatelli was outstanding as well, nice al dente fresh pasta enhanced with a fluffy ricotta base. The bacon flecked red sauce was a winning accompaniment. I can't honestly speak to the duck breast, as I did not partake, but my dining partners were less enthused with this course.All three of us had the burger as an entree and I'm so happy I did. I love a good burger, and when I find one that is perfectly cooked and appointed, it is a true pleasure. This burger was flowing with fatty goodness, beefy juices flowed with each bite. The flavor of the meat was fantastic and so were the fixings and fries.

We also ordered their pork chop, which supposedly is one of their trademarks and we were not dissapointed.

This is a great spot, unpretentious and well-executed dishes in a charming space...in a charming neighborhood. We all left wanting to come back for dinner.

I know this is sort of a dull blog to read because I do not have a bad word to say about the menu or the service or the food other than it is too small. But its size does add to its charm. So yes, The Little Owl is a new favorite restaurant. It appeals to me first and foremost because the food rocks. Then it gets me cause of the energy for its soul and the welcome you get from all the people when you dine there. But then, I also like it because it is a dream come true . And while my job here is review a restaurant’s food, and to tell you about it.. I think it’s appropriate, once in a while, to take a moment to appreciate more than the food, and to acknowledge the effort and the dreams and the hard work of someone’s accomplishments.

Grand Szechuan has opened up a great new restaurant on 7th Ave. NYC

2008-12-22T14:22:00.004-05:00

Dumplings at the Grand Szechuan.

I went here on the advice of New York foodie and TV Food critic Ed Levine, because I find I agree with the majority of his reviews. This place is a definite find. In Midtown too, the so called foodie graveyard of Manhattan. This is the kind of food that will linger in your brain for days after eating it. The incredibly silky tofu comes with a smokey, fiery pepper sauce with ground pork, the perfect dish to spoon on rice. The wok fried chicken with almonds and green onion was like a dish of the most incredible fried chicken you can imagine cut into bite sized pieces wok tossed with chili peppers and sliced almonds and green onion. Sounds simple enough but this is not your father's Chinese food.
I can't wait to go back. I'm addicted to spicy foods, and this place is like heaven. I'm glad to finally have somewhere like this nearby (rather than having to travel all the way to Flushing and back for Spicy Tasty or Little Pepper). My meal: Ox Tripe and Tongue (spectacular! amazing spice, mouth-numbing, everything was so crisp and fresh), Dan Dan Noodles (not the best I've had, of this standard szechuan staple.. i wanted a little tartness or tang, but it was still really good), Scallion Pancake (SO good, surprisingly. it was light and flaky, delicious. Not at all, thankfully, the typical soggy dense greasy version), Braised Lamb Fillets with Napa Cabbage and Roasted Chili (amazingly spicy! the lamb was extremely tender. all the different little vegetables were all cooked perfectly. the only negative thing i could say is perhaps it could use a little less salt)... I keep looking over the menu, planning my next visit (Spicy Sesame Noodles, Beef Tendon, Chef's Ma Paul Tofu, Double Cooked Sliced Pork Belly...) The restaurant decor is nothing special, kind of standard, it could be Cleveland in 1980, but nothing is dirty or tacky. The service was as helpful as they could possibly be. There was a cute moment where the server asked if he could take my plate and I sort of went yeah but no but yeah it's so hard to say goodbye!, we both laughed. The clientele was varied -- a Hispanic couple who ordered safe dishes and pushed things around, not eating much. a Jewish couple with sleeping infant who ordered safe (and a lot!) but loved every bite. a few Chinese couples who were really enjoying themselves, and me... At one point the Chinese couple next to me complimented me, saying I really knew how to order the good stuff (aka I eat like them), and it's surprising how i could handle the extreme spice (which was too hot even for them).

Italian Christmas Cake

2008-12-16T17:32:00.005-05:00

Almost every Town or Village in Italy has some sort of Christmas cake, cookie, or pie. A very popular one is Panettone which is essentially a sweet bread, which is traditionally eaten around Christmas.
Panettone is the traditional Christmas Cake of the Milanesi, and has become the most common Christmas cake in Italy. Originating from Milan this delicious treat is great curled up with an indulgent long coffee! Their are many variations to the traditional citrus zest flavor such as with chocolate chips or completely plain - but I think the original is the best! It can be enjoyed as breakfast, afternoon tea or dessert...the perfect Italian treat!

Ingredients-

7 g active dry yeast
235 ml warm water (110 degrees F/45 degrees C)
50 g white sugar
2 eggs 120 ml
Low fat plain yogurt
5 ml vanilla extract
6 g grated lemon zest
2 g salt
500 g unbleached all-purpose flour
70 g dried currants
50 g raisins
8 g confectioners' sugar
15 g butter, melted (optional)

Directions-

In a medium bowl, combine yeast, sugar and water. Cover and let it stand 10 minutes, or until foamy.Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well.

Stir in flour 1/2 cup at a time until dough forms into a manageable ball shape.

Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled in size. This should take about 1 hour.

Preheat the oven to 350 degrees F (175 degrees ) and lightly grease a round 8-inch cake pan with butter. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit. Form the dough into a ball, place in prepared cake pan, cover it loosely with a dish towel, and let it rise for 30 minutes. (The loaf will rise above the pan sides.)

Brush with melted butter.Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean.

You can find this in any of the Italian restaurants in Little Italy in New York .... as well as the famous other Italian pastries such as my other favorites cannolis, chocolate mousse and Italian cheesecake. ... my favorite is Sfogliatella

Happy Christmas or Buon Natale!

The Drinks Are On Me

2008-12-12T10:13:00.003-05:00

Drink Up My Friends, the drinks are on me! Ho, Ho, Ho...

The holidays are a great excuse to drink up and be jolly.
As a vodka aficionado I am always searching for the most enjoyable vodka that I could find. And I am proud to say Titos vodka has become one of my former favorites. Of course Kettle One is still my Numero Uno.
I mostly drink Vodka in straight on the rocks or in martini's where I usually use Ketel One. Tito's has a very distinct flavor to it which I really like in my Martini's. And by the way, it's made right here in the USA.... in Austin at Texas.
Give it a try.

Eclipse di luna-Atlanta

2008-12-11T18:53:00.005-05:00

I love Tapas Bars.Its great to go out with friends who share the same taste in food.

(All pictures belong to the restaurant website)
Eclipse di luna (Miami Circle) is a neat place.Very loud and full.I never saw an empty table all evening.

There seemed to be just one waitress and yet we were not neglected.Service was great,though there may have been other waitresses and I failed to see them !

Everybody talked about the Patatas Bravas con Romesco (Spiced Potatoes with Romesco) so it was the first thing I tried.It was a tad bit dry but the dip was great.The others at the table loved it so it may have been just me !
Another recommendation was the Ejotes Crujientes(Crispy Green Beans with sea salt) and this was perfection.Cooked thro and crispy.

My father-in-laws favorite was Calamares Fritos (Lightly Fried Calamari & Pico de Gallo ).The pico de gallo was to die for,seriously...the tomatoes just melted in your mouth!
My mother-in-laws favorite was the Costillas Espanolas(Spanish-Style Ribs in aged balsamic vinaigrette).They were very tender and fell off the bone.

A popular recommendation was the bottomless sangria and the paella that we did not try but everyone talks about it.

Prices range from 3 bucks to 6 bucks.Our total bill for 5 people came upto 80 bucks and we ate a ton !

Like Red Lobster's Cheddar Bay Biscuits

2008-11-05T16:30:00.002-05:00

(pic courtesy:red lobster)

I' m on a mission,I am looking for recipes that are similar to my favorite restaurant foods.

Heres one that promises to be just like Red Lobsters biscuits.

* 2 cups Bisquick

* 2/3 cup milk

* 1/2 cup cheddar cheese, shredded

* 1/2 cup butter or margarine, melted

* 1/4 teaspoon garlic powder

Directions:
1. Heat oven to 450 degrees.
2. Mix bisquick, milk and cheese until a soft dough forms.
3. Drop by spoonfuls onto an ungreased cookie sheet.
4. Bake 8-10 minutes or until golden brown.
5. Mix butter or margarine and garlic powder.
6. Brush mixture over warm biscuits before removing from cookie sheet.
Makes: 8 servings

Cracker Barrel Copy Cat Recipes

2008-10-28T20:51:00.003-04:00

I found a great website for Cracker Barrel recipes
Click here

Posted by frasypoo

Cracker Barrel-Broccoli Cheddar Chicken

2008-10-28T20:40:00.004-04:00

(Not my picture)

This is my favorite comfort food.It used to be a Wednesday nght special at Cracker Barrel but is now available throughout the week.

Its very southern,very cheesy and tastes great served over rice.

I found this copycat recipe on a very detailed search of the internet

Layer chicken breasts in 9x12 pan.

Top the chicken with cooked broccoli pieces (defrosted frozen broccoli is what cracker barrel uses).

Top the broccoli with crumbled Ritz crackers (do not crumble the Ritz cracker much).

Put in oven and bake 350 degrees around 1 hour or until chicken is done.

Top with cheese sauce.

Posted by Frasypoo

2008-10-06T18:35:00.001-04:00

Fraz Is Back!

Tequila Shrimp Quesadillas

2008-09-23T12:06:00.005-04:00

This is a real cool dish..
Crispy tortillas, melty cheese, and boozy shrimp makes one stellar quesadilla. Serve with Pico de Gallo, Guacamole, crema fresca, and a cold beer for the ultimate snack.
What to buy: Asadero is a mild Mexican cheese that melts well. If you can’t find it, try substituting mozzarella or Monterey Jack.
Crème fraîche and crema are types of naturally thickened fresh cream (the French and Mexican versions, respectively) with a tangy flavor and rich texture. If you can’t find either, plain old sour cream is a decent substitute, but you may need to thin it with a little water so it’s easier to drizzle.
Game plan: For a slacker solution, leave out the shrimp, add a little more asadero, and make it a cheese quesadilla.
INGREDIENTS
9 ounces grated asadero cheese (about 4 cups)
8 (10-inch) flour tortillas

1 Bottle of Tequila
INSTRUCTIONS
Scatter 1/2 cup cheese evenly over 1 tortilla. Using a slotted spoon, remove 1/4 of Tequila Shrimp from sauce, arrange on tortilla, and drizzle with shrimp sauce to your liking. Scatter with another 1/2 cup cheese, and top with second tortilla. Repeat to make 4 quesadillas.
Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until cheese melts and tortilla gets a few golden brown spots, about 3 to 4 minutes. Flip them and cook for another 2 to 3 minutes, or until tortilla has a few golden brown spots. Repeat for remaining quesadillas. Slice into quarters and serve.

We Are Going To Miss You Fraz

2008-07-25T17:13:00.002-04:00

Hamburger

2008-07-11T21:37:00.002-04:00

My family swears that I make the worlds best hamburger so I thought I would share.

1 lb ground beef
1 tsp Durkees six pepper blend seasoning(its a little salty so vary according to taste)
1 tsp soy sauce
1/2 tsp or less garlic powder
2 tsps beer and 2 tsp melted butter mixed together

Mix the ground beef,pepper seasoning,soy sauce and garlic powder together with half of the beer and butter mixture

Shape into patties and grill.While grilling add the butter and beer blend on the burgers.This stuff keeps the hamburger moist

Picture is not mine,I found it on the internet

~Summertime~

2008-05-12T21:59:00.000-04:00

When I was a kid a favorite treat was to make homemade ice cream. We had the one you had to churn by hand. All the kids couldn't wait to take their turn. There is nothing like a warm summer evening and the sun never setting till after nine that made being a kid WONDERFUL. I remember playing capture the flag or tag in my bare feet late in the evening. Then going to bed with all the windows open and tossing and turning because it was just too warm. Then by mid morning it would cool off just enough that I would be searching for the sheets to cover me up.

The other evening we got out the ice cream maker. Nope..not a crank by hand. But you still get to put the ice in it with the salt and hear the churning outside. We got a bunch of chairs and friends and sat around while the kids played all around and made ice cream. I am a vanilla fan, usually, but I found a recipe I could not resist ~ CHOCOLATE MOCHA ~ chocolate and coffee..OMGoodness!!...YUMMO! It tasted like something you would buy at the store...I swear..cross my heart hope to live!! Forget the no sugar diet stuff..*snarf*

I will be trying out lots of recipes this summer. Do you have a favorite recipe?!

Mocha Ice Cream
Prep Time: 35 Minutes Ready In: 35 Minutes Yields: 20 servings

INGREDIENTS: 2 1/4 cups sugar 3/4 cup baking cocoa 1/3 cup all-purpose flour 1 tablespoon instant coffee granules Dash salt 3 cups milk 4 eggs, beaten 4 cups half-and-half cream 2 cups heavy whipping cream 3 tablespoons vanilla extract

DIRECTIONS: 1. In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160 degrees F, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving. ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 5/12/2008

Melanie

Back to Buddakan

2008-04-30T16:53:00.002-04:00

As I told you before, about a year ago, this restaurant has an amazing atmosphere, it sings to you "try this, try that" you just don't know what to order everything is so great. The main dining room is downstairs but it's wide open and visable from the top two stories up with huge chandeliers hanging overhead and wax-caked candlesticks on the tabletops. The side area in which we ate has pictures of Buddha heads randomly lit on the walls, and a dark environment that gives a sense of privacy. Then ther are the candle lit steps leading down the staircase that descends into a main room with a 35-foot ceiling and a long communal table. I think it sounds fancier than it is. It's really cool.
Our server was very good and well informed about the food on the menu as all the servers are here. He made some excellent suggestions as to the daily special. The food is served family style, which was a great way to get tastes of several different dishes. That's the way Chinese people eat anyway. .You just can't go wrong here with that legendary chef Jean Georges, this guy has never make a bad dish in his life.
We started with a few appetizers, including the General Tso’s Dumpling, which was stuffed with chicken, ginger and garlic, which were served right from the steamer basket. I found the Crispy Calamari Salad with green apples, cashews, and a miso vinaigrette also to be very good. I was the only one that ordered the frog legs, everyone else wimped out. The steamed sea bass roll with cabbage, ginger, sizzling scallion oil was good, tender and buttery.
We tried three main courses, and my favorite was the rich and flavorful Sizzling Short Rib with mushroom chowfun (noodles), and Asian pear. The meat was tender and not at all fatty, the pear was refreshing, and the mushrooms and noodles were a great compliment. Next the list was the Glazed Alaskan black cod with chili eggplant, black bean relish. The fish was light and flaky and the black bean relish was a nice flavor to go with it. The last dish served was a seared pork tenderloin with wild mushrooms, lotus scented rice, Chinese bacon. The rice was wonderful, and full of all kinds of goodies. We also ordered a side of charred asparagus that was amazing and had a great flavor with a "black bean foam." Capping off the meal was a great cup of cappuccino and a Tempura Apple Fritter ,essentially fried apple rings with Saigon cinnamon anglaise (a white, creamy sauce) and salt and pepper caramel. And we didn't forget the Lychee Martini's.. Trust me.

Another great time and a great meal at Buddakan

African Chicken Stew

2008-04-30T07:36:00.000-04:00

I love changing up recipes at home. I am not the spaghetti on Monday, hamburgers on Tuesday, and so on through the week. My children never know what they are going to get. LOL I have been trying to get a little ethnic. We have family that live in West Africa. This recipe is supposedly inspired by authentic West African cooking. It is TERRIFIC!! ALL my children ate it and had seconds. I love the spices in it. Coriander, cumin, crushed red pepper flakes. The flavor POPS!! It was hard not to gorge myself!! I hope you try it!!

African Chicken Stew
Rated: 4 out of 5 by 233 members
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Yields: 6 servings

INGREDIENTS:
1 tablespoon olive oil 1
(3 pound) roasting chicken, deboned and cut into bite size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water (or chicken broth)
1/2 cup unsalted natural-style peanut butter
1 (15 ounce) can garbanzo beans, drained and rinsed

DIRECTIONS:
1. In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
2. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
3. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve. ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 4/30/2008

Melanie

Pork Loin

2008-04-19T12:38:00.003-04:00

I never knew how to cook pork.I knew 2-3 traditionaly Indian recipes and that was it.
The other day Kroger had pork loins on sale at $2.00 for a "log"!It was a part of their special sale to entice buyers away from walmart next door.
Well,I cooked the pork according to the directions and added strips of some very salty bacon that I could not use on top of it.The bacon juices flowed down to the pork and gave it that smoky flavor.
(Blogger is acting up so I cant post any pics)
Then I baked some potato wedges in the oven and added the bacon to that too!
I got rid of the salty bacon that day!

Teriyaki Salmon

2008-04-18T13:54:00.003-04:00

I have been trying to add fish to our diet. I did not grow up eating a lot of seafood. Most of my past experience was shrimp, fish sticks, catching fish when were camping and grilling it, and tuna casserole or tuna fish sandwiches. That would be it. I know it is good for you so I have purposely tried different recipes. The following was AWESOME!! I love anything with ginger in it. Yum! I uploaded a picture of our meal. Brown rice, salmon, and I sautéed some zucchini with onions and green pepper in olive oil. My children really liked it!! It is a family keeper. I will be making this again very soon!

INGREDIENTS:
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce (reduced sodium)
1 teaspoon ground mustard

1 teaspoon ground ginger
1/4 teaspoon garlic powder
4 (6 ounce) salmon steaks
DIRECTIONS:
1. In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade. Place the salmon on a broiler pan. Broil 3-4 in. from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with marinade.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 4/18/2008

Melanie

Chinese Barbecued Baby Back Ribs

2008-03-28T19:02:00.001-04:00

Chinese Barbecued Spare Ribs

Ingredients

3 tablespoons chopped peeled ginger

2 tablespoons chopped garlic

1/3 cup soy sauce2 tablespoons vegetable oil

1/2 cup hoisin sauce2 tablespoons honey

4 pounds baby back ribs (2 to 4 racks)PreparationPreheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey.

Reserve 1/2 cup sauce and coat ribs with remainder.

Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.

Turn on broiler.

Brush ribs, meaty sides up, with remaining sauce.

Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

Happy Easter Every One

2008-03-22T17:37:00.000-04:00

2008-03-04T15:26:00.002-05:00

Who Makes Trader Joe’s Products? ........Hint: It’s NOT Trader Joe!

Eighty percent of Trader Joe's products are sold under the company's private label, but TJ's doesn't make them.
When you see that Trader Joe's packaging, the item is actually produced by a third-party supplier whose identity is kept secret from the consumer, and who also makes other, name-brand products. Sometimes the manufacturer tweaks the product a little for Trader Joe's audience, but usually the food is kept remarkably similar to the original product, even down to copy and photography on the box. In some cases, TJ's sells both its own version and the rumored producer's. But the grocery-store giant's versions are always astronomically cheaper. Although it's impossible to confirm who's producing the goods, you can make a pretty good guess. Here's our take on who's behind the TJ's label.

Retail Grocers have done this for years. They make a deal for specified quantities of a range of products, then they get to specify the packaging and other details. One company that springs to mind is Topco, Inc. Their base line brand is "Food Club" You'll probably find it in a number of smaller chain supermarkets all over the U. S. for example A&P. Most of the items are commodities, like brown sugar, Macaroni and Cheese dinners, Flour, etc. The store operator just wants to get his shelves filled and be up and running as soon as possible. After the basic products are set, he can entertain the offers from the direct brand name brokers, to complete the offering to the public. Everyone who wants to can have their own line of products. Think of Paul Newman's Own. He didn't build a factory; he shopped the food processors for the right deal. I can think of his label coffees and salad dressings. His aim is not to move product but to raise money for his charities, I believe. Judging from your examples, Trader Joe's deserves kudos for working the system to provide these products to a broader market. Sure, its for their profits too. After all they have a business to run. If they can attract new customers who like Toms of Maine toothpaste but would rather save the $2, they get to make the sale. I recently began shopping at a new Trader Joe's here in New York I buy only maybe 10% of my things there; but, I do like their prices, the quality/variety and that I can always find something out of the ordinary in their stores.

This is common practice amongst all mass retailers. Nobody could afford to have a 1,000 different factories producing everything from soap to sushi.

La Pace Restaurant, Glen Cove, LI, New York

2008-02-08T12:56:00.000-05:00

La Pace Restaurant, a fine dining establishment that offers guests a northern Italian and Continental menu. Located at 51 Cedar Swamp Road, Glen Cove, Long Island, New York.

You can expect genuine Italian charm and classic Italian cuisine at this popular restaurant, it's been a landmark for as long as I can remember. . A beautiful wood bar leads you into the main dining room that is divided into two sections. Candlelight and fresh flowers on every table, complete the romantic, sophisticated atmosphere. Perfect for Valentines day!

When you arrive, a combination of warm brick oven, semolina and raisin fennel breads will be brought to your table.

Each dish is prepared to order using the finest ingredients. Signature dishes are Osso Bucco, Veal Chop a la Bussola, Red Snapper Livornese, Chicken Campagnola, and Lobster alla Fra Diavolo. Homemade desserts are luscious Italian cheesecake, Napoleon, and their incredible tiramisu. An exceptional wine list features selections from Italy, California and Chile.

You'll receive a warm welcome from the owners and staff of this well established landmark serving authentic Italian cusisine. The very professional waitstaff, who has been with the restaurant for many years, know the customers and treat them like old friends.

Cajun-Spiced Po Boy ala New Orleans

2008-02-08T10:41:00.000-05:00

In Honor Of Mardi Gras ~ Lets Make Us A Cajun-Spiced Po Boy Ala New Orleans.

The Southern Classic Sandwich.

Get yourself a a large bowl combine the tempeh fingers ( is fermented soy protein) with 2 tablespoons of the olive oil and toss well.
Warm 4 tablespoons of the olive oil in a large skillet over medium-high heat. Add the tempeh fingers and cook for 5 to 7 minutes, adding more oil if necessary, until lightly browned. Turn the fingers over and cook for 5 to 7 minutes more, until lightly browned on the other side. Transfer the tempeh to a large plate lined with paper towels.
Combine 2 tablespoons of the olive oil with the onion, onion powder, garlic powder, paprika, chili powder, red chili flakes, cayenne, thyme, oregano, 1 teaspoon salt, and 1 teaspoon black pepper in a large nonstick skillet over medium-low heat. Slowly sauté for 15 minutes, stirring often to prevent burning, until well caramelized.
Preheat oven to 350°F.
Add the green bell peppers and more oil if needed, and sauté for 10 more minutes, or until the bell peppers are softened.
In a large bowl combine 2 cups water, and the tomato paste, maple syrup, vinegar, and 2 teaspoons salt. Whisk well. Add the canned tomatoes with their juices and the onion–green pepper mixture. Stir well.
Place the tempeh in a large casserole dish. Pour the sauce on top, covering all the tempeh fingers.
Cover the dish with foil and bake for 1 hour, or until most of the sauce is absorbed.
Cut each baguette in half widthwise and then slice each half lengthwise, you would for a sandwich. Place about 5 tempeh fingers on one slice, making sure you cover it with plenty of sauce, and place another slice on top

Smother with lots of lettuce tomatoes and lots of onions

Important!.......

Beverage pairing: Once again, rose wine comes to the rescue! This tangy and spicy version of a po boy is perhaps too substantial for most whites, but not quite beefy enough for a red. A dry but juicy rose is just the ticket.

But if you prefer a white wine, use a fruity Chardonnay, nice and cold.

To assemble the sandwich, cut the ends off the bread and scoop out most of the insides.

Share one on Valentines night as a late night snack in bed, with your Sweetie.

Heart's Delight Éclair

2008-02-05T00:32:00.001-05:00

This is one of my all time favorite recipe's. I have made it for many special occasions. Valentine's Day is my favorite time to pull this beautiful, easy, recipe out. I hope you try it. It looks hard, but it is so simple and oh, so good.

Contest Winning Recipe From Taste of Home

This lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it's won the hearts of everyone I've ever made it for. Enjoy!

SERVINGS 10-12 CATEGORY Dessert METHOD Baked PREP 30 min. COOK 15 min. TOTAL 45 min.
INGREDIENTS
* 1 package (17.3 ounces) frozen puff pastry, thawed * 3 cups cold milk * 1 package (5.1 ounces) instant vanilla pudding mix * 2 cups heavy whipping cream * 1 teaspoon vanilla extract, divided * 1 cup confectioners' sugar * 1 tablespoon water * 1/4 teaspoon almond extract * 1/2 cup semisweet chocolate chips * 1 teaspoon shortening
DIRECTIONS On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Using an 11-in. heart pattern, cut each pastry into a heart shape. Place on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks to cool. Meanwhile, whisk milk and pudding mix until thickened. In a large mixing bowl, beat cream and 1/2 teaspoon of vanilla until stiff peaks form. Carefully fold into pudding. Split puff pastry hearts in half. Place one layer on a serving plate. Top with a third of the pudding mixture. Repeat twice. Top with remaining pastry. In a large bowl, combine the confectioners' sugar, water, almond extract and the remaining vanilla until smooth. Spread over top. In a heavy saucepan or microwave, melt chocolate chips and shortening; stir until smooth. Pipe in diagonal lines in one direction over frosting. Beginning 1 in. from side of heart, use a sharp knife to draw right angles across the piped lines. Refrigerate until set. Refrigerate leftovers. Yield: 10-12 servings. Printed from tasteofhome.com Feb 4, 2008 Copyright Reiman Media Group, Inc © 2008

Melanie

Bannana Oatmeal Bread

2008-01-21T13:25:00.000-05:00

The recipe:

Preheat oven to 375

- 2.5 cups white wheat flour

- 3/4 cup quick cook oatmeal

- 1 Cup brown sugar

- 1/2 cup regular sugar

- 1 tbsp baking powder

- 1 tsp salt

- 1 tsp ground cinnamon

- 3 overripe bananas

- 4 eggs

- 1/2 cup oil

- 1/2 cup raisins

The recipe was concocted this weekend as a way to deal with the bananas that were going to rot. The idea was to make a breakfast treat that would be high in fiber. This bread is dense. I had hesitated to put it in one loaf pan because I did not know how high it would rise. I now feel comfortable suggesting it be all cooked in one pan (for 50 minutes) or in muffin tins (for probably no more than 30 minutes). The pan I used was glass and it needed to be well greased.

Mush up the 'naners with the eggs and all the oil. I used one of those pastry thingies -- but a fork would probably work too (or a potato masher).

Dump it all in a mixer and let it go.

The object is not to leave it lumpy -- the stuff needs to be mixed well (make sure there are no dry clumps).

The end product was quite good -- but it is very dense. Cool it in the pan for about ten minutes, then turn it out on a rack.

I'll probably have to tweak this recipe a bit. If anyone else decides to make it, let me know how it turns out, or ways it could be improved. Since most Americans don't get enough fiber in their diet, I am always looking for tasty ways to bake with wheat flour. In this case I used white wheat. If any one uses regular whole wheat, please let me know how it works.

2008-01-20T09:41:00.000-05:00

Lets hear your best recipes or stories on this Great American Sandwich

Shrimp Creole. Like I Have It In New Orleans

2008-01-08T14:23:00.000-05:00

Melt some butter in a large heavy iron skillet and add some bell peper, onions, and celery. Saute the supper for about 5 minutes until limp. Then go ahead an add some flour, only about 2-3 teaspoons of all purpose flour. stir the mixture until it gets nice and brown then you add the following.
2 cups of chopped tomatoes, 1 teaspoon of Worcestershire sauce, a bit of tyme leaves, ½ teaspoon of sugar and 1 teaspoon of salt, ½ teaspoon of hot tabasco , now don’t leave this out, it’s the best part.
2 pounds of peeled large or the way I love it, Jumbo shrimp and the last is a cup of white cooked rice.
Stip the sucker until it begins to thicken cover and cook for about 30 minutes.

Just before you serve it, spoon the shrimp over a mound of white rice that you’ve put in the plates. This should serve about 4-5 hungry people.

The Great Wall Of Food In China

2008-01-02T10:26:00.000-05:00

Chinese Mutton
Chilli Fish Soup

It looks like one huge bowl of chilli right? The fish slices were all below.The fish tasted fantastic. Very fragrant, but not overly spicy. Nonetheless this was enough for 4 people

Chinese Fried Meatballs

This is the toufu (beancurd) dish. Hong Shao Dou Fu This is REALLY good.

And oh yes, The Great Wall

Favorite Christmas Day Tradition....

2007-12-26T17:44:00.001-05:00

A favorite tradition that our family loves to do every Christmas is Chocolate Fondue. Unfortunately, we do not own an actual fondue pot...so no long forks. This one is on Amazon.com...My next Christmas present I suppose. Hint* Here is our favorite recipe.

Chocolate Caramel Fondue
3 chunks of unsweetened baking chocolate
1 can of condensed milk
1 jar of caramel sauce
marshmallows, dried apricots, strawberries, apples, bananas, oranges, pretzels, graham crackers, pound cake, sugar cookies... (Anything that goes well with chocolate!!)

Combine in a saucepan on low heat until the chocolate is melted. ENJOY!! No double dipping allowed!!

Melanie

Naughty and Nice Drinks For Your Waistline

2007-12-25T18:34:00.000-05:00

Calorie Culprits to Avoid:

Eggnog
This yuletide favorite is heavy with calories and fat -- containing eggs, sugar, brandy or rum.Six fluid ounces of eggnog without alcohol has 257 calories and 14 grams of fat (more than a Snickers bar). Add some distilled spirits and your holiday drink has more than 300 calories.

Hot Toddies
A glass of this drink will warm you up and loosen your spirit, but the calorie count will leave you cold.A hot toddy with 2 ounces of liquor (brandy) is about 200 calories, and that's without the whipped cream.Creamy liquors like Baileys, Kahlua, amaretto and schnapps are particularly dangerous, averaging about 100 calories an ounce.

Martinis
A fruity martini is a fattening fright. Lemon drops, appletinis or cosmopolitans -- their sweet taste is bad news for the hips."Most martinis have 2 to 5 ounces of liquor, and the sugary syrups they're made with can add up to more than 800 calories in one drink,"

Margaritas
What could be more festive than a margarita -- frozen or on the rocks?A regular margarita bright with flavor -- and sugars -- has about 400 calories. Couple it with a heavy Mexican meal and you have a recipe for diet disaster.

Mixed Drinks
What's your potion of choice? The fancier the drink, the faster calories add up.Remember, one and a half ounces of 80-proof spirits is 65 calories. Add six ounces of calorie-laden soda or a variety of syrups and you're well over the calorie count for a "light" drink.

Lighter Choices: Champagne
Ringing in the new year with a traditional toast of this bubbly beverage won't wreak havoc on your waistline. At 100 calories a flute, you can drink to your weight-loss resolution without feeling guilty.

Wine Spritzer
Ease into the holiday spirit with this light beverage. Wine spritzers are half wine and half club soda. With three ounces of wine and three ounces of club soda, wine spritzers top out at about 60 calories and zero grams of fat. But oh so boring!

Red Wine
Recent studies show the benefits of drinking a glass of red wine for your health. Opt for red and you'll get a healthy dose of disease-fighting flavonols and age-defying reservatrol too.A glass of wine typically weighs in at 100 calories. I approve.

Beer
Light or regular, a bottle of beer is a much better option than most cocktails. The drink has a bad reputation associated with the "beer belly." But the calories in beer versus a martini might shock the most diligent dieter.Regular beer has 150 calories to the bottle, while light has about 100. But not my cup of tea.

Vodka (or Gin) with or without Soda
Sparkly mixers -- like gin and tonic or a vodka cooler -- can keep you light and merry at the same times. Most mixers with 1.5 ounces of 80-proof spirits and diet tonic or club soda have less than 100 calories and no fat. Top this refreshing drink with a wedge of lime or fruit and we are in business.

How to Make the Perfect Cosmopolitan

2007-12-23T09:22:00.000-05:00

1 oz vodka should be a top-shelf vodka. (very important)

1/2 oz Cointreau do not use triple sec, no matter what anyone else will tell you.

1/2 oz Rose's lime juice

1/2 oz cranberry juice

Shake vodka, triple sec, lime and remember just a drop of cranberry juice, we don't want this drink to be too sweet, shake vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.

To your Good Health

Sugar Cookies

2007-12-19T13:41:00.001-05:00

This is a family favorite...we always look forward to making these every year with the children. The cookies are soft and they melt in your mouth...

Ingredients:
1 cup of butter or two sticks
1 1/2 cups sugar
1 cup sour cream
1 T vanilla
2 egg yolks
4 cups of flour
1 t baking soda
1 t salt

Preheat oven to 350. Cream butter and sugar. Beat in yolks, one at a time. Add sour cream, and vanilla. Mix dry ingredients...then mix all ingredients together. Put in the refridgerator to chill...I put some on cling wrap and flatten...and then put in the fridge. After it has chilled a couple of hours...roll out and cut out with cookie cutters. Bake 10-12 minutes. Mix together ingredients for the frosting. Frost the cookies when they have cooled.

Frosting:
8 oz room temperature cream cheese
1 stick of butter
4 cups powdered sugar
2 T vanilla
food coloring and sprinkles (optional)

Melanie

Balthazar Restaurant Soho, New York

2007-12-18T16:15:00.000-05:00

Balthazar Restaurant Bistro Located at 80 Spring St New York, NY 10012 (212) 941-0364
What makes New York one of the very best restaurant Cities in the World? Places like Balthazar. This is a place that makes you feel exactly like your in Paris. I’ve been to many, US States and Cities, places like Chicago, San Francisco, Philadelphia, Miami, and of course New Orleans. But take it from me, NY has the edge on them all. And places like Balthazar are as unique as they come. You are going to feel like you've just stepped off the Rue Montmartre and into a nouveau monde. If you're in the mood for a quiet romantic dinner, I suggest going some where else. This is not that kind of place, in fact it’s just the opposite The very minute you walk in you are going to have to walk through a maze of tables and busboys and waiters and waiters stands etc. And when you finally get to your seat, after waiting about anywhere from a half an hour to a hour, you're practically in the lap of the couple sitting at the table next to you. But don’t get put off by that, it’s not really a bad thing, not here. By the end of dinner you're certain to know where they're from and what they're doing that evening. Trust me, this is one thing that usually puts me off as well, but here, it’s part of their charm.
The food and service are well worth the wait and the cramped in feeling at your tiny table. And once you look at that menu of delicious brasserie standards like frisee au lardoons, pan bagnat, steak frites, and a glistening raw bar built for royalty, this is my all time favorite. It’s a three teir platter of ice with all kinds of shell fish goodies, like shrimp, stone crabs, a variety of maybe 4 types of oysters, clams, mussels and some things that you won’t even recognize. And then there’s the selection of fresh baked bread from the Balthazar bakery next door. A basket of about 5-6 kinds from black bread to raison bread to scones and more. Be sure to pick up a bag of croissants, a couple of baguettes, and a dozen rolls on your way out for breakfast or lunch (or a midnight snack). Balthazar is fun, and loud, and in its own electric way, it's flawless.
A meal here with a great bottle of wine, and you are all set for a great evening..... http://www.balthazarny.com/menus.php
A Votre Sante, (to your health)

Chocolate Martini

2007-12-15T17:35:00.000-05:00

Chocolate Martini
A Great Holiday Cocktail
Ingredients
4 ozs.Godiva Chocolate liqueur
3 ozs Kettle One Vodka
1 oz semisweet Chocolate, grated
Combine the chocolate liqueur and the vodka in a cocktail mixer full of ice.

Shake it up real vigorously and strain into two chilled martini glasses. One for you and one for your significant other.
Trim it with chocolate grated shavings, and serve.

Warning: Don't try to drink more than 2

Here's a new Rub...

2007-12-12T10:12:00.000-05:00

It's been awhile since a post has appeared here from Ms. A. -- life is busy and stressful. But that doesn't mean a gal doesn't have to eat. Even entertain...dinner guests pictured here...

On Sunday, we had dinner guests. To keep the meal economical, I made a roasted chicken. The meal was simple, but it turned out very well. I used a fall/winter type of approach to seasonings. It just seemed appropriate -- comfort food just seems right for an informal gathering this time of year!

I love serving sweet potatoes with a roasted chicken. I started with one of my favorite ways to make them -- an oily rub. Just mix brown sugar, kosher salt and extra virgin olive oil in a small dish. Take a basting brush and coat the sweet potatoes.

For the chicken, I used the same rub as I did for the potatoes -- but with an added dimension. I added minced garlic from a jar, and a healthy dose of "Soul Food Seasoning." That was a cheap condiment from the dollar store that I like to use for rubs, stews, etc. I also added in some honey. This was brushed liberally on the bird (doesn't she look nice?).

Once the bird was in the pan, I added equal parts of broth and apple cider -- so that there was about a cup of liquid. The bird cooked at 450 for about a half hour, then I turned the temp down to about 375. The potatoes went in at that time. For the spuds... be aware that the oil in the rub will cause some drippage. These buggers taste best when baked directly on the rack -- so to avoid messing the oven too much, place a sheet of foil on the rack beneath.

For veggies, we had left-over "yuppie carrots" -- that's what we call the pre-washed cut variety that cost a bit more. Into the mix, I added sliced red peppers and onion. This was seasoned with dill, garlic, olive oil, and the remains of a can of candied ginger. I started it off in the microwave, then finished it in the oven while I let the chicken set (prior to carving).

The meal was very very yummy. Even though we had plenty to serve four, there was enough meat left over to add to a crockpot of "stoup" (my hybrid of soup and stew) I had going. It was my "lunch for the week" project.

I know this is a simple meal, but I like to post about comfort foods and unusual ways of bringing flavors of the season into the things we make. I don't know if anyone else has ever roasted a chicken using apple cider -- but it works!

Chola Indian Restaurant, New York City

2007-12-05T15:42:00.000-05:00

Located at 232 E 58th St New York City, Chola has it all. Incredible food, hospitable, friendly service, clean, warm atmosphere and reasonable prices.

A must if you like indian food but you better beware, all the others will seem only so-so after this.

They have an excellent variety and quality of food. More creative menus than most other Indian restaurants, and a chef that really knows his business.

On my last visit, if I remember correctly I had the daal, that was very good as was the chicken Chutneywala and the extraordinary Lamb Vindaloo. Ah just mop up the Vindaloo sauce with a side of Onion Nan

and you just can't ask for more. If your forehead don't start to sweat, then something went wrong.

I'm telling you, I've been to all of them and there just ain't none better. By the looks of this wonderful place your going to think that it's expensive, but my friends, you will be suprised when you get the check. So give Chola a try, your in for an night of a culinary experience. There is a very good reason that this restaurant has been in business for so long. By the way, they claim that they are Martha Stewart's favorite Indian restaurant.
The food is so fresh, the nan (bread) so hot, the service is very good. I come here often to have lunch at their eat at the buffet, where they lose money on me: I can easily go back 3 times to the buffet table

http://www.fineindiandining.com/cholany.htm

2007-12-03T16:21:00.000-05:00

There are not too many places anywhere that you could say "This Is The Best" especially if you are talking about restaurants. I've seen it refered to as The Temple to the Gods of Japanese food. If you put the two words New York and Japanese Restaurant together into a search engin, I would bet the result would be Masa. Located on the 4th floor in the Time Warner Building at 10 Columbus Circle, New York City, NY. This great restaurant is run by Owner and Chef Masayoshi Takayama who does magnificent things with Sushi. This is a place where there is no menu at all the Chef adjusts his meals to available seasonal ingredients. This elegantly designed Japanese restaurant with perhaps the best Japanese chef in America has only about 25 seats, so you can only imagine how hard it is to get a reservation.Now I’m going to ask you to hold your breath because I’m going to tell you about the prices. I have very little doubt that this place is most likely the most expensive restaurant in New York City. A dinner at Masa starts about $400 per person, yes i did say starts, drinks and any other beverages are additional , an automatic 22 percent service charge is added directly onto your check and then there is a 81/4 percent sales tax. So figure about $500 per person.Now Mesa is not by any means a Sushi restaurant not at all. He does so many wonderful things such as shredded, pickled seafood , his tuna belly tartare with a touch of caviar is to die for, the fish's pristine quality will drive you to crave another bite and another and another. . But Masa also has other ideas: Sea bass with sprouts, and vinegar and salt which sushi chefs call namino hana, or flower of the waves, a dish that leaves a tingling sensation on the tongue, which lingers for minutes. A little bowl of Foie Gras and eel called hamo comes in a delicate soy broth, a signature dish here at Masa. If you have ever tried and you like it as much as I do. This is a place where you are going to say, "no body does it better"Sabu-shabu is a very famous Japanese dish that you kind of cook yourself at your table. The waiter will bring you a hot pot of broth wih sides of beef, (in this case Kobe Beef) very thinly sliced with a few different kinds of japanese veggies. You put the beef and veggies into the steaming hot broth and cook it for only about 30 seconds and take them out and savor the flavor.If you like Sushi as I do, try his Akagai (red clam) sushi, Aoyagi (orange clam) sushi, Aji (horse mackerel) sushi, Grilled hotate (scallop) sushi, Grilled shiitake sushi, Saba (mackerel) sushi, Sayori (needlefish) sushi, Wild unagi (freshwater eel) sushi, Akami (lean tuna) sushi, Grilled o-toro sushi, Nori-wrapped uni sushi, Nori-wrapped baby hotategai, Hokkigai (surf clam) sushi, Ama ebi (sweet shrimp) sushi, Anago (sea eel) sushi, O-toro and chutoro (marbled tuna belly) negimaki.to name a few.. But if you are not a Sishi fan, go anyway, there are so many other things to experience. just tell your waiter what you like or disklike and you will be well taken care of. .If you've got money to spend and are interested in splurging at one of New York City's best and probably most expensive restaurants, look no further than Masa. But like I told you before, Reservations are not only required but almost impossible to get. A place like this is usually book up a month or two in advance. Call the restaurant, see if I'm kidding. Tell them that DD2 sent you. 212-823-9800

http://masanyc.com/

Buddakan

2007-12-02T10:50:00.000-05:00

Located at 75 9th AveNew York, NY
I could eat here every night . When you check in for reservations--a half dozen cute chic’s all dressed in black are behind a long counter. And one will escort you to their nice large bar area, where it’s going to cost you a small fortune for a few drinks...LOL.
The hardest part of a visit to Buddakan is deciding what to eat. The menu has so many good choices that we always seem to over-order by at least one dish. A group of four is perfect because you can taste a wider selection as most dishes are perfect to share. If you're dining as a couple you'll have to make some hard decisions. But you really can't go wrong in our experience. I have been lucky enough to have dined here 4-5 times and sampled probably 15 of their appetizers and entrees. I never had a disappointment. Admittedly, I like Chinese food a lot. E would say that even in Hong Kong Buddakan would be considered a top restaurant. On my most recent visit around Thanksgiving week our waiter advised us to try some kind of pumpkin dumpling special he said had been very popular ...wow was that great. The things that will keep me coming back is the food always seems to arrive hot, straight from the kitchen as Asian food should; the service is super, the atmosphere is beyond belief, and the restaurant really succeeds on the details: the jasmine tea is excellent, the rice is top quality (if you think all rice is the same, try a chopstick of plain white rice at Buddakan - it must be high grade Thai rice) I always seem to have one of the BEST meals ever. The edamame dumplings are to die for, as are the rock shrimp & the sliced beef .I highly recommended the Taro Puffs. Two entrees to share, sweet and crispy shrimp were great as well as the sizzling short rib. As were the chow fun noodles. I highly this wonderful restaurant and as i said before I recommend the edamame dumplings it will knock your socks off, and the sauce is heavenly. Their great food as well as their very courteous and attentive wait staff will make you want to return often.. Don’t forget your Credit card.

http://www.buddakannyc.com/

Maya Mexican Restaurant Both Delicious and Beautiful

2007-11-30T13:33:00.000-05:00

Maya Restaurant located at 1191 1st Avenue, New York - (212) 585-1818

One bite and you will will understand how complex and wonderful Mexican food can really be. After quenching your initial thirst with one of the many excellent tequilas, served traditionally with a sangrííta (a thick fruity concoction) in a chunky Mexican glass, move on to spiced-to-your-taste guacamole or ceviche of mahi mahi. This great Chef who is also the Owner Richard Sandoval's
Fabulous food is 500 percent better than the run-of-the-mill stuff served in many other restaurants that claim to be Mexican. The chile relleno is a roasted poblano pepper stuffed with shrimp, scallops, calamari and Manchego cheese, posed on Black bean puree. The chile relleno is a dish that I must have every time I’m there. My suggestion is to try the grilled Pork Tenderloin served with roasted corn puree and pumpkinseed sauce; or his excellent grilled filet mignon with a Chocolate mole poblano cheese enchilada;( is that redundant? Isn’t all mole Chocolate?) I think it is..any way or if you like fish, try pan-roasted sea bass with cactus salad and grilled, cilantro-flecked shrimp. I hope I’m spelling these dishes correctly, if I’m not, who’s going to know the difference, right?
By the way, I first found out the expertise of this great Chef Richard Sandoval when i was in Acapulco, he has another fabulous restaurant there up on the very top of the mountain when you can dine or have a drink and look at the Bay all lit up at night. Talk about beautiful.
To get back to Restaurant Maya, the chef He combines his Mexican classics with the new trendy way of dining of today’s modern way of cooking.
Hands down this is the best Mexican restaurant in New York. Both the food as well as the drinks at the Bar which is too small are awesome
Just a word or two about the beauty of this fine place. As I said, this is not one of the run of the mill Mexican joints, this is one of the most beautiful restaurants I've ever seen. It personifies class both in looks and in service which is both very efficient and extremely friendly.

http://www.modernmexican.com/
.

Peter Luger's A Name Famous World Wide

2007-11-30T11:01:00.000-05:00

Peter Luger's Steak House, Brooklyn, New York . They have been voted the number ONE restaurant in New York for the past 15 years.
If Your talking about New York and also talking about Steak, you must be talking about Peter Luger's Steak House, Brooklyn, New York. And if you are talking about Peter Luger’s you just have to be talking about their Brooklyn location. They do have another location in Great neck, Long Island, but I’m going to tell you to forgetaboutit.
Any New Yorker will tell you that it just ain’t the same.
Located at the foot of the Brooklyn side of the Williamsburg Bridge is a place that has been there since well before I was born, in fact, i just looked it up and it was started in 1887. So I was right, that was before I was born.
Some people say that it was originated by a meat God. Nothing to look at, it’s really nothing fancy, it kind of resembles a German beer-hall, with gruff and at times unceremonious waiters that sometimes look like they have been there since 1887 when this place first opened.
Luger’s is an Steak Lovers delight if you have ever seen one. they have been delivering mouthwatering porterhouse steaks prepared in a way that has not changed in more than 100 years. Your waiter will tell you to tart with a tomato and onion salad, doused with steak sauce and he is right. Or their Jumbo Shrimp Cocktail
Your Porterhouse steak will be excellent - perfectly cooked, extremely tender, and amazing tasty, I guess they have some super beef secret. Because nobody does it better. It might be better to go with a group of 3-4 people so that you can try multiple types of steaks. It would be a shame to just try one. And for you Lobster lovers, this is one of the best place to get those as well.
Be prepared for a long wait for your table even if you made your reservation 30 days ago, (and you must) but they have a great Bar with a great bartender and a fun Bar crowd ranging from from Wall Street Brokers to People on Dates or just folks going out for a great time. You’ll see just about all types there drinking loads of Vocka’s, Scotch, Beer and Martinis. And all with heavy Brooklyn accents I’m sure your going to be are completely full by the end of the meal but if you are not, try the Apple Strudel, Cheese Cake, or their Bavarian Crepe Cake
And by the way, come with lots of cash, this is one of the few places in the world where no credit cards are accepted except their own. Of which I happen to have. Oh, and if you are interested, a Steak dinner with all the trimmings will run you about $90.00 per person
http://peterluger.com/

New York's Latest Craze Is BBQ

2007-11-30T08:52:00.000-05:00

Yes, New York's Latest Craze Is BBQ places. You see new ones opening up around here almost every week.
Ok, it doesn’t really sound like a New York type of restaurant. And it’s not, but who cares, we can’t always look for up-scale and class places when we crave good food in New York. I for one sometimes have a obsession for some good old down to earth, mouth watering, finger licking goodies. And when I do, one of the places to visit to satisfy my cravings is a Barbecue place. Yep at times I really get a strong wish for something that promises to bring pleasure to the table. Here's a stick to your Ribs place I think you will really enjoy. Georgia's Eastside BBQ, on the East Side of Manhattan is such a place. Located about a block from the famous Katz's Delicatessen that we will visit in the near future. At Georgia’s BBQ, . the barbecue is beer-steamed, then grilled. Ever try that? No, it’s not very traditional, but if you haven’t, it’s surly worth a try. Start off with a BBQ wings appetizer. These are meaty wings and a real plentiful plate full. Saucy, yes, but not drowning in sauce and boy do they have a great crust. The sauce is really cooked into these wings, almost caramelized. Yummy yummy.....Now you are ready to try the BBQ Chicken dinner a Chicken that is very moist and as were with the wings, not over-sauced; the chicken is coated with a sticky, delicious glaze. They serve baby backs here which happens to be MY favorite and they present them on a cutting board (a nice touch), no knife is needed. they fall right off the bone. As good Baby back ribs should, meaty and moist with a nice char from the grill and just the right amount of sauce.
I do miss the smoke flavor, but they are not done that way here. The meat just pulls off with the slightest of touch of your fork, and a subtle beer flavor comes through. As I told you they would be, these are bone-sucking, finger-licking good! Sides of baked beans, green beans, potato salad, cornbread and french fries are a perfect match to the succulent meat. The baked beans taste just like I remember them when I was a kid. . The potato salad is made with red bliss potatoes. The basket of cornbread is moist is buttery as they come and I can guarantee that your going to ask for more. By the way, this place has a l simple platter make up of almost all the items that they have.. It’s a good way to taste everything and not get to crazy. The waiters and the rest of the staff are great, and that always makes your meal more pleasing. If you're looking for barbecue in New York, give this place a try for really good comfort food that always puts a smile in my belly.
So my favorite BBQ restaurant recommentation in New York would be Georgia's...

Do not be afraid of Coconuts

2007-11-28T13:51:00.000-05:00

A lot of people love the taste of coconut but are scared to use them in food.The look of a coconut scares them.
So heres my easy,breezy solution!
Normally cocnuts sold in the US are half cracked so you dont have to struggle with opening them.My method is a hard whack with a hammer!!!I like to drink the water that comes out.

An easy way to get the pulp/flesh of the coconut out is to use a butter knife.Hold the opened coconut at an angle and cut a line close to the edge and then go under the pulp and push up(kinda like serving a slice of cake).
I put the pieces in the blender and powder it very finely.And then I freeze it.
We use coconut powder on almost everything.My most favorite is to cut beans into small 1" lengths and boil it till almost done and add coconut and salt.We usually eat that with rice and a gravy of some sort at home in India.
You could do that with almost any vegetable.

Finding a good Chinese restaurant in New York

2007-11-27T14:49:00.000-05:00

Finding a good Chinese restaurant in New York is like asking someone to find a blade of grass in Central Park. One does not have to go to New York’s Chinatown which does have loads of really great places, but that’s fine and it's a great choice for visitors to New York City. Chinatown is a popular tourist destination There are many, many restaurants in Chinatown that are affordable as well as delicious, and most Chinatown restaurants can accommodate you without a reservation. But don’t be shocked if you are in and out in a New York minute. But for some really good, and I mean really great Chinese food, go to some of the other areas. Like downtown Manhattan, Chelsea, Flushing Queens, and even Brooklyn.
For Chinatown dining, I’d say it’s not really the authentic stuff that I like, it’s fine don’t get me wrong, but it’s not for me. Not these days. Years ago sure, I used to go there very often, but Chinese food has come a long way since then.
If you're looking for spicy, Sichuan cuisine, the kind that I love, the kind that makes the hair on the back of your neck stand up and brings a sweat to your forehead, you gotta go to Grand Sichuan International and go to the one on 9th Avenue and 24th. Street. This is the real thing. But please, stick to the Sichuan dishes don’t order the old one. from column "A" thing like they do in Iowa. Try the ma po in spicy oil, or the fresh-killed Crabs, or the whole fish in Sichuan sauce, or maybe the crispy Fish and the smoked Tea-Duck, Dan Dan Noodles with Chile Sauce, Clams with Black Bean Sauce, Sichuan Spicy Soft Shell Crab,Hot & Sour Noodle with shredded Pork, I have tried many dishes, and most of them are extremely delicious. They have a hand written menu that is about 5 inches thick and every dish is beautifully described, almost like poetry.
.At this wonderful place you simply can't go wrong. It’s not a pretty to place but you will find it to be pleasant and sometimes it's tough just getting the waiters to notice you're there. But I challenge anyone to beat the quality of this Chinese food or the price

New York's Best Steak Houses

2007-11-25T16:05:00.000-05:00

First let me say that there is not one single Steak House in New York that you could call the best.
There are so many of them. I’m talking about the really great ones. But to get started, lets start with "The Strip House" Truly a excellent Steak House in the greatest city in the world
You won't find a better steak anywhere than the double-cut New York strip steak served in this famous and almost impossible to get into Steak House. Make your reservation at least 30 days in advance and you’ll have a chance to indulge in this meat lovers paradise. . Eat your way through their exquisitely seasoned, tenderest, most mouth-filling, flavorful beef imaginable
But unless you have plenty of time to spare dinner this can be a problem here. You are going to have to be ready to wait about one hour or more past your reservation time for a table. Is it worth the wait? Oh Yes! Wait up front, at the old fashioned looking bar where the drinks are sensational and where your going to find guys in jeans and in suits, and the ladies in everything from mini skirts to gowns. The clubby looking wood-paneled dining room has that old steak house look to it even though this place is fairly new.
This place is one of the "hottest tickets" in town What draws them in are two things, one, it’s such a hot place that everyone wants to see it and try it, but secondly and most importantly is the steaks, you can compare the steaks among the best the city has to offer, juicy filet mignon, porterhouse for 2 or 3 or 4, rib eyes, and sliced steak bordelaise. There are thick pork chops and meaty veal chops, and for those who don't like meat, check out their mammoth broiled lobsters. I’m talking about lobsters that start a 2 ½ pounds and go up to 6 pounds. Sides are the usual steakhouse choices, although the creamed. spinach 6-8 kinds of potatoes, here they are famous for their crisp goose-fat potatoes. mounds of onion rings and salads that are the best you’ve ever had, toped with every kind of cheese imaginable
The steaks are cooked to perfection, they have an enormous wine list that will complimented the food nicely The wine list is said to be among the most extensive in Manhattan, and there are plenty of affordable choices and the service is always spectacular I can’t say enough about the service here, these guys know their jobs. And most of them have been with the restaurant from day one.
Oh just one more thing, be prepared to spend from about $125.00 to $150.00 per person for a steak dinner with a glass or two of wine.

http://www.theglaziergroup.com/restaurants/striphouse/

http://www.theglaziergroup.com/index.php

Jacques-Imo's Restaurant, New Orleans

2007-11-24T18:59:00.000-05:00

Every person has his or her own favorite restaurant. And when your in a town like this you have more of a problem deciding where to go because the choices are so many. The nice thing about New Orleans you almost can't go wrong.So many great places so little time.. It's tough or maybe I should say, it’s just about impossible to get a really bad meal in New Orleans. If I were you, I would think about WHY you want to go to a particular restaurant. If the primary reason is for good food, you'll be OK in most places. If you want to add the requirement for great service, reasonable prices, and a pretty ambience, then you begin to narrow the list. Obviously, you don't go to Jacques-Imo's for ambience, unless you want to see the hectic ambience of a crowded and noisy place where people are all having fun just eating.

If your staying in the French Quarter of New Orleans, then you will be taking a taxi to Jacques-Imo's, it’s located in what is known as the up-town section, really off location is off-the-beaten-track The taxi ride will run you anout $15.00 each way. But trust me,it's worth it If you ask me if you should bother? Well, does a bear crap in the woods?The down side (if any) of this great find is they don't accept reservations so you may have to wait for a bit, but they have a really lively bar area, where you can wait, and where everyone, strangers or not get into a conversation about food.
Jacque Imo's is what is wonderful about New Orleans restaurants, which is you come for the food but you stay for the people. The selection is terrific and atmosphere is casual, friendly and the drinks are delish. Everything here is great, but I would recommend getting adventurous....from the alligator cheesecake, to the chocolate bread pudding souffle. So if you are ever in New Orleans try a night a Jacque Imo's. You won't be disappointed

Tandoori Drums *************** smileysub

2007-11-16T01:44:00.000-05:00

I love tandoori chicken.... their absolutely yum, succulent and can be eaten with anything.... breads, rice, naans.... I usually gobble up my roti and then slowly eat my chicken... hmmm... yum... anyway, here goes...

MIX-

1 cup plain yogurt

1/2 cup Tandoori paste (found in Indian markets)

ADD-

2 tsp minced garlic

1 tbsp minced ginger

1 tsp ground coriander

1 tsp cumin

1 tsp garam masala

1/2 tsp of turmeric

Blend well.

Rinse 12 medium chicken drumsticks in cold water.

Place it in the tandoori marinade.

Cover and refrigerate for 6 to 8 hours... usually tastes better after its marinaded overnight.

Drain the chicken well and then cook on a medium hot grill for 5 mins.

Turn over and then grill for another 7-10 mins.

Serve with steamed rice or a side dish of your choice.

Cutlets,patties or croquettes******************frasypoo

2007-11-13T16:33:00.000-05:00

This is something that I always make when I have guests over.Its easy makes a million cutlets and everyone (with the exception of my husband)love it!I always make them out of fish and it never has a fishy odor

Cutlets

I use any type of fish or chicken or beef.I have never combined differant types of meat though just each by themself

If you are vegetarian,use veggies only

4 Carrots

6 potatoes(you can use less or more,it forms the main base)

1 cup beans

1 lemon

Finely chopped green chillies

1 onion chopped finely

1 can bread crumbs

2 eggs

salt to taste

Oil to fry

Steam the meat,carrots,beans and potatoes till done.When cool mash with hands into a well blended mixture.

Fry onions in 1 tsp oil till pink and add to the mashed mixture.Squeeze lemon juice into it.If mixture feels a little runny add bread crumbs till firm.Add salt to taste and finely chopped chopped green chillies to mixture.

Heat a little oil in pan(enough to shallow fry)

Beat the eggs and pour in a bowl.Spread bread crumbs on a plate

Make potato mashed mixture into balls and flatten into little ovals/circles etc.Coat in egg and then bread crumbs and place in oil.Cook both sides till brown

Cooking at home **********~h~

2007-11-13T14:52:00.000-05:00

When we cook, it's a family affair. All three of us are in the kitchen, preparing something. L (daughter) helps with prep work. J (husband) likes to make the salad and cook the meat. I usually take on the vegetable side and flat bread. So here’s what we had on Sunday. Flat bread with a potato side dish or as we would say in our native tongue (which is Kannada), chappathi (chupp-aa-thee) and aloogadde (aaa-looo-gadd-ey, which means potato) palya (which means side dish).

Last night we had chicken tenders stir fried with green peppers, onions, mushrooms and green chilli peppers, herb-roasted potato slices, spinach and dal (lentils), cucumber/tomato/onion salad, and chappathis. J was complaining that his chicken dish and salad weren’t prepped for a good photo shot. He said his dishes are more focused on the taste and not on presentation for others…I think he was still hoping I wasn’t going to put up this picture of his dishes for all to see! Too late….here it is!

Bird in a Bag

2007-11-09T11:24:00.000-05:00

This week's chicken was sort of a product testing opportunity. Rather than stuffing a bird with refrigerator leftovers, a new Purdue product was given a try.

Purdue now makes oven-roasters, preseasoned and sealed in a roasting bag. The product is basically idiot proof. Put the bag in a baking dish, at 450 degrees, and let it go for 90 minutes.

The pros: it is easy to bake, easy to clean up. The flavor is pretty good.

The cons: can't stuff it, the skin is not crispy, no giblets to give the cat, preservatives in the seasonings/rub.

The meal: Carrots (steamed in the microwave since there was no room for them in the oven, with cranberry juice, a dab of honey, squirt of lemon, dill, kosher salt, freshly ground pepper), baked yams (rubbed with Extra Virgin Olive Oil and rubbed with kosher salt, placed in the oven with 40 minutes left on the bird).

Husband's approval rating: about 7.5 out of 10. Due to lack of crispiness, wife notes the inability to cook potatoes and veggies in same roasting pan. However, the yams rubbed with oil and salt were very very good!

Plenty of juices did result. The bird was a good size for four. The cat begged for a taste (but didn't get one until it was time to clean up).

This is a good way to make a bird when pressed for time. Having it preseasoned and in the bag probably cut off 20 minutes of prep time, with no guessing involved in so far as dinner's ETA.

L.A. Restaurants: Leonor's Vegetarian Mexican Restaurant....... Incognito

2007-11-08T22:08:00.000-05:00

The City of Angels... well, actually it's more like the city of fruits and nuts, but it is a great place to visit, nonetheless.

Like New York, Los Angeles has pretty much everything you could ever want from culture to eateries. Nice for a holiday, but I wouldn't want to live there. Been there, done that. I lived in L.A. for many years after I graduated from college in Theatre Arts, until I got smart and moved. I'd venture to say that most every waiter and bartender at the majority of restaurants there is probably an aspiring "something" in the entertainment industry, so it's more than likely possible you'll be served by someone who had one line on "Ghost Whisperer". But I digress.

As I was saying, L.A. has some wonderful places to eat, something for every taste and preference. I visit at least once a year, and one of my "must eat at" places is Leonor's Vegetarian Mexican Restaurant. Yes, it is exclusively vegetarian and serves all their dishes with soy cheese and mock meats. I love their chicken enchiladas, but pretty much everything is good. The portions are huge, so you can actually get 2 meals out of it. They have all sorts of a la carte items, but their dinners are the best bang for your buck. You can get the dinner, which includes beans and brown rice, or the full dinner which also includes soup and a drink.

The place is a bit of a dive, it's very small but it's clean as is the food. No greasy tacos here. It can verge on being a bit bland, but it's definitely healthy and filling, and I love it.

Can't wait to go back!

Leonor's Mexican Vegetarian Restaurant
12445 Moorpark St Ste C, Studio City, California (91604) (at Whitsett)
818-762-0660

Indo Chine Noodles*********Posted by frasypoo

2007-11-07T16:32:00.000-05:00

My grandfather came up with this recipe and it has been a family favorite ever since.I have continued that tradition when I came here and friends now ask me to cook my "Indian "noodles !!

There is a lot of Chinese influence in India and Chinese food is blended to suit Indian palates.Very spicy sometimes!

I eyeball ingredients so its an effort to guess the amounts so please bear with me

2 packs egg noodles-cooked

carrots-julienne

beans-julienne

green peppers-julienne

mushrooms-about 10 cut into halves

1/2 cup ground beef-cooked

any meat cut into 2 inch strips

2 eggs-scrambled with salt and pepper

1 tsp pepper

Combine 1 tsp ketchup and soy sauce in a tea cup

Combine all the ingredients in a wok/pan.Add the pepper,add the ketchup/soy sauce mixture and stir together

Don Pepe's Vesuvio Restaurant. Queens, New York

2007-11-06T08:27:00.000-05:00

There is a place in Queens, New York located in kind of an out of the way area around the Aqueduct raceway and Kennedy Airport vicinity called Don Pepe's Vesuvio Restaurant.
If you are from New York’s Boroughs like Brooklyn or Queens then there’s no doubt thst you know of this out of the way, busy as hell popular Italian restaurant.
No, it’s not located in Manhattan, but in Queens, a few blocks from the Aqueduct race track, but very much worth the trip If you want glitz forgetaboutit! If you want a truly memorable meal take some friends and go there take as many as you can as the portions are enormous. There hasn't been a single individual I have taken there through the years that doesn’t rave about it to this day.
This is a cash only establishment that don’t even offer a wine list but the waiter will ask you "white or red" and that’s it. house wines only. Like it or not, it’s not a place to go to if you want to impress your elite friends, but most definitely a place to impress your food loving friends. It is by far the best Italian food you will ever taste in Queens and in many other places as well, I’m sure. There is always a long wait to get in and no reservations are ever accepted. But believe me the wait is well worth it. Bring an enormous appetite. Specialities include baked clams, linguine with clam sauce, the Chicken Scarpariello, on the bone with sausage, onions, bell peppers and whole garlic cloves is a dish piled so high that sometimes you never see the bottom of the plate and it’s not to be missed. If you like Chicken with Sausage and roasted garlic, like I do, this is the place. Roasted Peppers, big cutlets of Sausage, roasted Chicken covered in olive oil and vinegar, served family style. And their house favorite, Veal Don Pepe, is a dish that you’ll order every time you go back. As is the Salad Don Pepe. Just don’t expect anything fancy like the Gramercy Tavern I wrote about in my previous blog, this restaurant is about as warm and inviting as a 7 Eleven, but the food makes up for any lapse in lousy decor. The food is nothing less than outstanding and the service is proffecional, but casual and fun.

My Favorite New York Restaurants *************************posted by DD2

2007-11-05T08:15:00.000-05:00

One of New York's most popular restaurants, is also one of my favorites, it's Gramercy Tavern located in the "Hot" Union Square, Park Avenue South district on East 20th Street
The Owner is one of New York’s finest restaurant owners Danny Meyer's, who owns several of the best restaurants in New York, were they serve inventive American cuisine from the kitchen of Chef Michael Anthony in a rustic yet elegant setting. Gramercy Tavern's superb staff will envelop you with warm hospitality and delight you with an extraordinary selection of wines. When you first walk in, you will be floored by the wood-burning stove and enough fresh flowers to stock a botanic garden.
Don't let the name fool you, by no means is this place a Tavern, in fact it's one of Manhattans most Up Scale restaurants. They provide wonderful expert service and they have a fantastic menu selection.
The only down side is that it takes about 30 days for you to get a resveration. However, the young hip New Yorkers often walk in without a reservation and sit in what they call the Tavern room, it's located in the bar and has a less expenseve menu with the most amazing, and creative food. I would say start with the smoked trout appetizer, and for a main course I recommend the beef short ribs Trust me!

Don’t be shocked at dessert time when you will be offered a [Complimentary] pre-dessert Usually a Creme Fraiche with Strawberries and almond paste
And then your regular dessert, my pick is usually the Austrian chocolate almond souffle with orange ragout, kumquats, chocolate chip ice cream and pear sorbet
And after you pay the check you’ll receive a plate of Chocolates and petit fours.
So save plenty of room.
See ya there soon.

Restaurant Spotters*******************posted by DD2

2007-11-04T20:46:00.000-05:00

Hi Guys what you are doing sounds very interesting.
As you know I am a professional Private Detective. As a side line to this, and due to my affection to Food and drink, I had kind of developed a new angle to my job. Being I have to eat anyways and as a way to make it interesting and profitable as well.
First of all, one must have a license as well as insurance to be doing this sort of thing, so it’s not for everyone. Although it may sound so great, believe me, it’s work. What I do almost every night of the week, and by the way, that’s why I leave the board early every night.
Is called in my industry, “Restaurant Spotting” I actually work for the restaurant Owner.The goal of a Spotter is not only to critique the restaurant food and service. Just about anyone can tell you what you are doing wrong... in their opinion! Professionally-trained Spotters provide a restaurateur with a detailed description of a typical customer experience, every step of the way from their first impression when calling for a reservation or directions to the exit greeting and lighting in the parking lot.

A professional Spotter Service should focus on:
1. Employee cash handling
2. Quality of bar and service staff training
3. Design and content accuracy of the menu
4. Compatibility of the wine list and pricing
5. Attention to decor (music, lighting, table settings, etc.)
6. Food and beverage presentation
7. Price vs. value of food and beverage items
8. Server salesmanship
9. Overall cleanliness, and condition of the rest rooms.
10. The service and honesty of the bartender.
Does he pour larger drinks for his “good customers” for bigger tips. Does he give out free drinks for the same reason? Does he record every drink in the register or does he put some of the drink money in his tip jar?
11. Does the waiter really know what the chef is preparing that night, and how it is prepared? I would ask lots of questions to find out. Even if some of my question may sound dumb. It’s done that way on purpose, just to hear the response of the waiter. Also does the waiter have the patients to answer dumb questions?
12. My report will also include things like the following.
1. Is the parking lot and entrance clean and attractive
2. Where you greeted at the door.
3. Are the restrooms clean? And are they well supplied?
4. Did the bartender shake your hand and offer his name and inquire yours.
5. Did the bartender make your drink quickly, try to up sell (offer you brand named drinks where more money is made) and did he ring it up.
6. Did the server offer you the specials?
7. Food and drink quality
8. Did you see a manager and was he doing table visits.
9 What is the moral of the employees? I would ask them questions to find that out. Are they happy? Do they say bad things about their boss?
10 Did you receive secondary service. (i.e. ground pepper, fresh grated parm cheese, was the water glasses refilled, was more bread brought if the basket was emptied?)
When I am done, I then have to have my assistant type up the report, I submit my bill for my fee along with ALL expenses, the cost of the food, the drinks the tips the parting if any, and whatever else there may be.
So that’s what you may call, “having your cake and eating it” So, As you can see, I am very involved in the restaurant scene.
If you have any questions, I’d be happy to answer them.

Decatur, GA - Madras Saravana Bhavan **********~h~

2007-11-04T17:54:00.000-05:00

We were in Atlanta yesterday and my husband was craving masala dosas. He had directions to the Madras Saravana Bhavan that recently opened under a new ownership at the same location. It serves authentic South Indian vegetarian cuisine. The place was bustling with people. We were seated and the waiter came up with a handheld electronic device asking us for our order. My husband and I both wanted the Mysore Masala Dosa and I had a craving for the Vada Sambhar. The dosa is just like a crepe made from a batter of ground rice and lentils. The vada is a lentil doughnut, deep fried. I asked if they could place the Vada on the side and not immerse it in the Sambhar as they sometimes would do. He said I should order the Medu Vada instead because that seems like what I want and so that is what I ordered.

The food was average to good, considering my husband and I come from the South of India and have had this kind of food almost every day growing up. The Medhu Vadas were brought first. The vadas themselves were not as spicy but dipped in the sambhar or the white coconut chutney, they tasted wonderful. The amount of sambhar for two Medhu Vadas was disappointing. My daughter liked the vada. The masala dosas seemed a bit dry (a few dollops of butter or ghee would have helped) but the balance of crispness and softness in the dosa was excellent. The quantity of the stuffing of “palya” (pronounced puhl-ya, referring to any semi-dry vegetable side dish) made of mashed potatoes, onions, chillies and peas, which is placed inside the dosa, was pathetic. There should at least be enough to go with every bite of the dosa. My “palya” was over in three bites. I have to add that if I wanted more “palya” or sambhar, all I needed to do was to ask and I am sure they would have obliged, for an additional fee of course. But I think I was just feeling sorry for myself because I got less than what I would get in my hometown!!! I was impressed with the variety in chutneys that came with the dosa. The tomato/tamarind chutney was my favorite. The white coconut chutney was a bit bland for me. The green coconut/green chillies/cilantro chutney and the sambhar (pronounced saam-bharr) were good. The sambhar was a bit hot (chilli hot). After all the eating, I felt like washing my palate with some smooth lassi so I ordered the mango lassi. Tasting the saffron in the lassi made such big difference and it was so refreshing. I have had mango lassi before but don’t remember any saffron in it!

The wait staff are friendly and some need a lot more training because we got brought someone else’s order a few times. I felt sorry for the waiter guy and almost got up to help him! My husband and I were pointing in the direction of the table that had ordered a dish that was brought to our table by mistake (Yes, we watch what people order and eat!) All in all we enjoyed eating here. You can call them at 404-636-4400 or 404-636-4400 or visit their website, http://madrassaravanabhavan.net/ for the menu. They are located at 2179 Lawrenceville Hwy, Decatur GA 30033.

Atlanta Restaurants- L'Thai Restaurant *********** Posted by Incognito

2007-11-03T20:19:00.000-04:00

I love to travel and I love good food! Especially exotic foods. But I have certain dietary restrictions, so finding a restaurant that will accommodate me isn't always easy.

I travel a lot, so the first thing I do is look for interesting places to eat. I wind up making a lot of phone calls and asking a lot of questions, but it always seems to pay off because I usually find some great eateries. There's always Subway, if push comes to shove, but after a while that gets boring. So it's worth the effort and the cell phone minutes.

Being primarily a vegetarian (who occasionally eats fish/seafood) and very health conscious, I usually look for veggie restaurants on happycow.net. So on a recent trip to Atlanta I discovered the fabulous L'Thai Restaurant, in Tucker, GA. A Thai restaurant serving organic food including meat and seafood, it serves incredible food! My friends and I had some fabulous Thai shrimp curry. It was the best Thai curry I have ever had. There were plentiful shrimp and veggies in a fabulous thick coconut curry sauce, and though my friends ordered white steamed rice, I ordered the brown rice. The service was great, and best of all they were very willing to accommodate my diet.

I know where I'm going the next time I visit Atlanta! Anyone want to join me?

Tucker is a small suburb east of Atlanta.

L'Thai Restaurant
4880 Lawrenceville Hwy Ste 14-16, Atlanta Georgia 30084
Tel: 770-491-9948

My easy,breezy,Indian chicken curry************************posted by Frasypoo

2007-11-02T19:45:00.000-04:00

I love to cook and am always trying to find an easy way to do it.I miss home a lot and its then that I try duplicating recipes that my mom or grandmom used to make.

This is my grandmothers recipe and I have simplified it.I normally eyeball ingredients so I am trying to bring it down to where someone can understand it.

4 chicken breasts cut into bite size pieces

2 cans Ro-Tel

1 tsp ginger-garlic paste

1 onion

Paprika or Indian kabab seasoning

1 tsp oil

1/2 tsp salt

In a blender,blend the onion and Ro-tel.

Heat 1 tsp oil in a pan and add the ginger-garlic paste till slightly brown

Add the rotel/onion mixture and cook over a low flame till you see the oil on the sides and water has evaporated.Add chicken pieces to the mixture along with salt.Add 1 cup water and let cook till chicken is done.Then add the paprika or Indian kabab seasoning.I normally add a dash of cilantro because I like the taste of it.

Your almost instant Indian chicken curry is ready!

Serve hot over rice

PS:the picture is not mine,I stumbled upon it!!!

Alabama - Hartz Chicken*********************posted by frasypoo

2007-11-02T19:39:00.000-04:00

People talk about Southern Fried chicken all the time.In my opinion there is southern fried chicken and then theres southern fried chicken.For that second half of the previous sentence you have to visit Hartz Chicken in Phenix city,Alabama.It is the best southern fried chicken I have tasted in my life.I thought that I may have been starving when I first ate there and hence had a biased opinion so I took my mother and mother-in-law there.My mom is Indian and my mother-in-law was born in Alabama and they both swore that i was right!!!
The chicken is done just right,very crispy and tender at the same time.The restaurant has a buffet which is very reasonably priced but once I tasted that chicken I did not look at anything else !!!

Publix premium icecreams***********************posted by frasypoo

2007-11-02T15:32:00.000-04:00

If you are lucky enough to have a Publix grocery store where you live,you have got to try their premium ice creams.It is absolutely delicious.I am not a big fan of ice cream but I bend rules for the Publix brand.Right now my favorite flavor is Blueberry Pomegranate frozen yogurt.Its smooth,creamy and does not taste like yogurt at all.

I was trying to find some info on Publix icecreams on the internet and found out that Valhalla Norwegian Ice Cream has tied up with Publix to make their ice creams. So far they are doing a great job!!!

Atlanta Restaurants-Fat Matts Rib Shack*************************posted by frasypoo

2007-11-02T15:28:00.000-04:00

Fat Matts Rib shack is a great place to get some bar-b-cue and to catch a local band.The restaurant is tiny and gets packed when there are bands playing but the food is good and very reasonable.Its my favorite place for ribs.I love the sauce..its a sweet sauce and I always make sure to splash on enough to drown the ribs !Their Brunswick stew is pretty good too.

Food**********************posted by frasypoo

2007-11-02T15:22:00.000-04:00

Wikipedia describes food as and I quote
Food is any substance, usually composed primarily of carbohydrates, fats, water and/or protiens, that can be eaten or drunk by an animal for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming,ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role.
Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.

So where would we be without food ????

To us its passion,its a life giving source and its an interest