Archive for Calzones, Subs-Handheld food!
So I wine drinking crotchety buddy of mine TimF from Chicago had mentioned a while back he did some burgers from ground shortrib meat and as I was strolling through the dead cow section I noticed some beautiful boneless shortribs and said what the heck. So I picked up a good selection and gleefully pranced home to grind some meat. I love grinding my own meat with the Kitchen Aid as you get better quality and safer conditions- I always soak my equipment….uhm meat grinder in a few tablespoons of bleach and a gallon of water before and after grinding.
Anyway these were some of the most juicy burgers ever and had a great flavor- Now will it replace my Sirloin grind on a permanent basis- maybe not but this was flat out great and definitely will be added to the rotation.
So in Episode 72 I talk some about Harry’s Corner and here is the video paying tribute to the classic double egg, chili and cheese on a roll. If this is not the perfect way to start a day or end a night or head resting against the toilet bowl then I dont know what is. Who needs Wheaties when you can have this.
First off I was a little tired by time I got around to cooking this so bear with my not so riveting self for a minute or two- it will be worth it as the food is better than the cook this time.
Here is another great way to use left over grilled meats- I had some left over Prime Sirloin steak and decided to whip up some Asian infused tacos- I wanted to use a few different ingredients so I scratched my head, pulled splinter from finger and said “Jicama” great- well not so great the Jicama was Jicagarbage- rotten through and through- So back to the market I went and got me some “Yuca” so after a failed attempt or a successful attempt at creating a blob or a bad tapioca-I finally got it right-
A little Wiki on Yuca:
Cassava, yuca, or manioc (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava is the third largest source of carbohydrates for human food in the world, with Africa its largest center of production. The flour made of the roots is called tapioca. Cassava is classified as “sweet” or “bitter” depending on the level of toxic cyanogenic glucosides. Improper preparation of bitter cassava leads to a large number of cases of a disease called konzo. Nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves.
The name “cassava” is sometimes spelled cassaba or cassada. In English language publications, the plant may be occasionally called by local names, such as yuca (most of Spanish-speaking Americas), mandioca, aipim, or macaxera (Brazil), kassav (Haiti), mandi´o (Paraguay), akpu or ugburu (Nigeria),bankye(Twi-Speaking Ghana), mogo or mihogo (Swahili-speaking Africa), kappa (India), maniok(Sri Lanka), singkong (Indonesia), ubi kayu (Malaysia), kamoteng kahoy or balanghoy (Philippines), mushu (China), củ sắn or khoai mì (Vietnam), manioke or manioca (Polynesia)
So this is just another way to use up some of those zucchinis that are all over the place and don’tworry this is not a healthy recipe. In fact though visually looking on the video probably a 1 on a 10 scale it was amazing- Perhaps one of the top tasting foods I have prepped on these videos yet- Combining Jarlsberg cheese with Portobello mushrooms and butter, I mean come on it has to be good! Please give it a try as I think you might actually need to get more zucc’s just to keep your belly full of these sandwiches.
The Heidelberger has long been revered like the albino tiger-no, not in the control of bizare Las Vegas performers but in the legends of drunken bar trollers awoken suddenly hungover from the noises in their stomachs as they race to the bathroom praying that there is toilet paper-All the while wondering – What the hell did I eat a 3 am? and what the Hell is Satan’s Revenge(one of the first boutique hot sauces to make it to NJ nearly 20 years ago)
The Heidelberg Tavern in Passaic, NJ was a historic bar with its prohibition roots still in tact- situated across from the famed Capitol Theatrewhere the likes of the Rolling Stones, The Who, The Grateful Dead, The Beach Boys, The Police, and The Beastie Boys came to play in this intimate theatre- many of these legends would end up in the Heidelberg Tavern for some drinks.
We spent so many days and nights there it was like a second home and sadly many years ago the owner sold the place and that marked the end of an era. However a few of us brave souls carry on-we raise our cholesterol in tribute to the burger crafted in the vaunted Heidelberg Tavern. On Fathers day I crafted a dozen of these beauties and barely had enough scraps left over to actually make one to get on video but here it is-Feel free to skip ahead to minute mark 4:20 in the video to get right to the burger and skip my ramblings about our home away from home.
It is hard to follow up the historic celebration that was Episode 20 and I will not even try- this is just a good back to basics classic Italian inspired dish done on the grill- This is closer to what you would expect to find in Italy though in a panini form than what we call here Eggplant Parm. So while this episode does not have that sexy raw appeal or Mott for that matter it does make you hungry! The grilled vegetables are good too!
So thanks to all who made Episode 20 a smash hit a Galactical wonder if you will. Now lets cook and eat!
So left over grilled meats are here again- we have made tacos, burritos, quesadillas but use your beef for good not evil- Make a CHEESESTEAK sandwich- In this video we take the left over flank steak from Episode 18 and turn it into a great sandwich- We add butter and cheese to steak- Nuff said!
This is shot mostly handheld cause I was up against a time limit and had to move fast-So take your Dramamine, strap in and unbutton the pants- We have waist line expansion in 3…2….1….FATOFF!
As long as I can remember we have been eating these salami rolls. My Mothers side of the family is where they started and now the we all make them. For some reason some come out better than others, basically it is dough that you wrap around a piece of salami(not sausage as I will say over and over). I like to add cheese and this time I put some cherry pepper slices marinated in olive in. Anyway these are really easy to make and great because you can have them around to munch on. They are best right out of the oven, however when you want one late a few quick seconds in the microwave gets them good and warm again. So use the Pizza Dough recipe and make these you will like them.
Had a great 2006 Domaine Jean-Louis Chave Côtes du Rhône Mon Coeur which I spell wrong in the video-oops