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Debonair Dude Says Goodbye

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.

HAPPY MOTHERS DAY TO ALL MY FRIENDS.

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

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

Eggs Benedict The Perfect Valentines Breakfast

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.

1. First thing is to toast your bread and cut in cubes about 1/2’ pieces. Also prep your avacado, and set to the side.
2. 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.
3. 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.
4. 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!
5. 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.
6. 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.
7. 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

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

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

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

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

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

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

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

(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

I found a great website for Cracker Barrel recipes
Click here

Posted by frasypoo

Cracker Barrel-Broccoli Cheddar Chicken

(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

Fraz Is Back!

Tequila Shrimp Quesadillas

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

Hamburger

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