Pasta with Cherry Tomatoes and Colatura di Alici

Pasta with Cherry Tomatoes and Colatura di Alici

This is a quick sauce and should be ready in about the time it takes to make the pasta. Don’t overcook it and keep the fresh taste of the tomatoes. Simple ingredients and yet the result is a complex flavor. Colatura di Alici is an Italian fish sauce similar to the ancient Roman and Greek garum.

(you can buy colatura di alici on-line)

Pasta with Cherry Tomatoes and Colatura di AliciPasta with Cherry Tomatoes and Colatura di Alici

Put a pot of salted water on the stove to cook the pasta.
Lightly toast the breadcrumbs in oil a pan and set aside.
Add more oil to the pan and cook the anchovies until they dissolve. Add the garlic and cook until very lightly golden. Add the chilli and cook briefly. Then add cherry tomatoes and capers.Pasta with Cherry Tomatoes and Colatura di Alici
When the pasta is almost done move it from the pot to the pan, adding a bit of  the pasta water to the sauce. Mix the pasta with the sauce adding water from the pot as necessary.Pasta with Cherry Tomatoes and Colatura di Alici
When almost done, add the colatura di alici, breadcrumbs, and chopped parsley and blend. Taste for seasoning.  Anchovies and colature di alici can be salty and you may not need any more salt. No cheese on this one.Pasta with Cherry Tomatoes and Colatura di Alici

 

If you have lots of cherry or grape tomatoes to cut in half, here’s a simple and quick way to do it instead of cutting them one at a time.

(sorry about the siren in the background – we live in New York City and didn’t notice)


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Del Re’s Grinding

Del Re’s Grinding

If you cook, you know how important sharp knives are. They just seem to glide through whatever you’re cutting and make everything easier. You can sharpen them yourself using different types of sharpening stones or you can have them done professionally. I’m lucky enough to be within walking distance of Del Re’s Grinding – at least every Saturday from 2 to 6 pm. That’s when he parks his van in front of Zabar’san Upper West Side specialty food store on Broadway near 80th Street. There’s usually a line and no matter how long the line is, Mr. Del Re doesn’t rush. He’s a true craftsman and he does a thorough job.

Del Re's Grinding

The images on his truck show all of the things he can sharpen although I don’t think many people in Manhattan have lawn mowers and hedge shears.

Del Re's Grinding

He parks along side of restaurants and rings the bell above his windshield to let them know he’s there.

Del Re's Grinding

 . . . a true craftsman and he does a thorough job . . .


Spice Rubbed Roast Chicken

Spice Rubbed Roast Chicken

A simple recipe – not too hot but just enough of a spark to make it interesting. After you put all of the ingredients in the blender your work is about done and then you just let it marinate.

Spice Rubbed Roast Chicken

Spice Rubbed Roast Chicken(Cajun Spice)

Put all rub ingredients in a blender and blend until it’s smooth and liquidy. Place chicken in a bowl and pour rub over it and coat thoroughly – use your hands and really rub that mix in. Cover and store in fridge overnight or at least 8 hours.

Spice Rubbed Roast Chicken

Bring the chicken to room temperature and pre-heat the oven to 450o with the rack in a low position. Place the chicken pieces skin side up in a well-oiled backing pan. Bake for about 30-35 minutes until brown. Legs and thighs need to cook a little longer than wings and breasts.


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Café Cubano

Café Cubano

For Cuban coffee the only ingredients you’ll need are espresso and sugar. For equipment, a moka pot is preferred but any other espresso maker will do. This recipe is for two cups.

Café Cubano

Café Cubano

Start by putting a two-cup espresso pot on the stove.

Café Cubano

While the coffee is brewing start making the espuma –
Add two teaspoons of sugar to a small serving pot for each cup plus one more. More sugar makes more crema. As soon as it’s brewed, add two teaspoons of coffee to the sugar and stir vigorously for a few minutes until you have a creamy café au lait colored syrup. Pour the coffee over it and stir until the espuma rises to the top.

 

Café Cubano


 

Cafe Cubano

MokaBees.com

Espresso

Sausage and Peppers with a Twist

Sausage and Peppers with a Twist

You can simply fry Italian sausage and peppers with some onion and you’ve got Sausage and Peppers. It takes hardly any time or effort  and it’s really very good just like that. But if you have a little extra time and want to make an extra effort, try it this way.
Sausage and Peppers with a Twist

Sausage and Peppers with a Twist

Pierce sausage skin in a few places with a fork so it doesn’t pop when they’re cooking. Fry them in oil until almost done. Remove and cut them into bite sized pieces.

 

Sausage and Peppers with a Twist

Cut the onion and peppers into strips.

Sausage and Peppers with a Twist
Fry the onions until partially cooked, add the tomato paste and blend.

Sausage and Peppers with a Twist

Add the peppers, return the sausage, cover and cook on low heat for 10 minutes. Add the wine and deglaze the pan and cook for another few minutes until blended. That’s it – done.

 

Sausage and Peppers with a Twist


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Jalapeno and Egg Sandwich

Jalapeno and Egg SandwichJalapeno and Egg Sandwich

A friend gave me some jalapenos from his garden and here’s what I did with them. A very simple sandwich but a perfect combination. You can substitute a green bell pepper if jalapenos are too hot for you.

Jalapeno and Egg Sandwich

Cut the stem ends off the peppers. Cut them in half lengthwise and scrape out most of the seed and veins.

Jalapeno and Egg Sandwich

Fry them until they soften and char a little bit.

Jalapeno and Egg Sandwich

Add the beaten eggs, salt and pepper and combine.Jalapeno and Egg SandwichThat’s it. All that’s left to do is put it on bread and eat it.

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Dunking

Dunking

Everybody does it. Some out in the open and others in private. It may seem a little sloppy but I don’t think there’s anything wrong with it.


I was with a friend and his 7 year old daughter. She asked us what  our favorite things to dunk were. Her father liked Oreos and milk and my favorite was donuts and coffee. Hers was pretzel sticks and Pepsi. An interesting variety and all valid dunking combinations.

dunking

dunking

dunking

And it doesn’t end there. British people like to dunk biscuits (that’s what they call cookies) in tea.

dunking

Lots of people who wouldn’t dream of dunking anything in tea or coffee think nothing of dunking bread in soup.

dunking

And it’s considered pretty classy in some restaurants to dip (they don’t call it dunk) biscotti in Vin Santo for dessert.

dunking

There was recently an article in the Sunday Times Magazine that dealt with this issue. It featured bread in wine and cake in orange soda –

dunking

One last combination – Reginas dunked in espresso, a perfect Italian breakfast.

dunking


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Latitudes Restaurant and Tiki Bar

Latitudes Restaurant and Tiki Bar

Whenever we go to Hollywood Beach in Florida we stay at the Marriott right on the beach. It’s a very nice hotel but the best part about it is its restaurant – Latitudes Restaurant and Tiki Bar. There’s an enclosed restaurant and bar in case of bad weather but most people usually eat and drink outside. They’re open for an early breakfast and until late at night. The waiters and bartenders are top-notch and we’ve never had a bad meal there.  


Latitudes Restaurant and Tiki Bar

I’m from New York and know good pizza so I can say they have an excellent pizzaola at Latitudes.


There’s a daily buffet breakfast with something for everyone – even Froot Loops.


They’ve got these sugar-junkie birds there called Grackels. They take sugar packets from the outdoor tables – not Sweet ‘N Low or Splenda, just pure sugar.


. . . and live entertainment on weekends.


One of my favorite lunches – a burger and a beer.


Latitudes Restaurant and Tiki Bar

The bar where I had many Gin and Tonics.


Indoor seating . . .


Latitudes Restaurant and Tiki Bar  . . . and outdoor seating.


Latitudes Restaurant and Tiki Bar

Bridget having breakfast.


Latitudes Restaurant and Tiki BarLatitudes Restaurant and Tiki Bar

Latitudes Restaurant and Tiki Bar

MENU


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Napkins

Napkins

Napkins
Napkins
We take them for granted. Sometimes paper, sometimes cloth, we use them and forget about them. But like many other thing we take for granted, they have a history, and they weren’t always paper and cloth.

Napkins

Napkins
There’re lot’s of different ways to fold them. I’ll leave it to Martha Stewart.

Napkins

Napkins
I never thought that a napkin ring could be much of a problem. It was solved by Popular Mechanics.

Napkins