The Beer Garden in Battery Park

THE BEER GARDEN IN BATTERY PARK

The Beer Garden in Battery Park

Tucked away at the southern tip of Manhattan, on eastern end of Battery Park and behind some flowering shrubbery, you’ll find The Battery Park Beer Garden. THE BEER GARDEN IN BATTERY PARKIt’s open for April to October and a perfect spot for tourists to take a break, check their map and make plans for the rest of their day. It’s also great for locals too.

THE BEER GARDEN IN BATTERY PARK
THE BEER GARDEN IN BATTERY PARKThey’ve got a good selection of lager, pilsner, and IPA on tap as well as bottled.

THE BEER GARDEN IN BATTERY PARKThey also have a simple menu featuring grilled items like burgers, as well as paninis and salads.THE BEER GARDEN IN BATTERY PARK

THE BEER GARDEN IN BATTERY PARK

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Cajun Garlic Butter Shrimp

Cajun Garlic Butter Shrimp

Cajun Garlic Butter Shrimp

I was in the mood for shrimp and came across this recipe – Cajun Garlic Butter Shrimp – on Alyssa River’s site The Recipe Critic. It’s simple and quick to make and yet has some very complex flavors. I served it with faro which went well with the sauce. Rice goes well too.

Cajun Garlic Butter Shrimp

Ingredients:
  1. ¼ cup low sodium soy sauce
  2. 2 Tablespoons brown sugar
  3. 2 Tablespoons olive oil
  4. 1 Tablespoon whole grain mustard
  5. 1 teaspoon Cajun seasoning
  6. 2 garlic cloves, minced
  7. 2 tablespoons butter
  8. 1 pound shrimp, peeled and deveined
  9. Black pepper
  10. Sliced green onions, for garnish
Cajun Garlic Butter Shrimp
Mix the first six ingredients together in a bowl to make the sauce. Put the butter in a frying pan on high heat. When it melts, add the sauce and let it reduce for a few minutes.
Cajun Garlic Butter ShrimpAdd the shrimp to the pan and sprinkle with black pepper. Stir and cook for a few minutes until the shrimp is done. Garnish with the chopped green onions. Really good and easy to make.

Cajun Garlic Butter Shrimp

Also good with snow peas and rice.

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Zucchini Lasagna

Zucchini Lasagna

No, it’s not really lasagna but that’s what my mother called it. I wasn’t too crazy about vegetables when I was a kid so she thought she’d make it sound more appetizing – zucchini lasagna.. I didn’t like it very much then but I love it now. It’s a good side dish, especially with pasta and not bad on a sandwich.
Zucchini Lasagna.
Zucchini Lasagna.
Pre-heat the oven to 350o.
Slice the zucchini diagonally, season with salt and black pepper, and dredge in flour. Lightly fry it in the oil, drain on paper towels and let it cool. Zucchini Lasagna.

Coat the bottom of a baking dish (we used a 12-inch oval) with some tomato sauce and add a layer of fried zucchini.Add some more sauce, dot it with ricotta and then a sprinkle of parmigiana.Zucchini Lasagna.
Repeat for 2 more layers but for the top layer don’t put any ricotta – just sauce, parmigiana and sprinkle the breadcrumbs. Bake for 25 minutes. Finish under the broiler for 5 minutes, until the parmigiana and breadcrumbs form a crust.
Zucchini Lasagna.

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Pisarei e Faso

Pisarei e Faso

Pisarei e faso’ is a traditional dish of Piacenza in Emilia-Romagna. It’s small bits of pasta in a tomato sauce with beans. Sort of an Italian Chili.

Pisarei e Faso'

For the Pisarei:
  • 1 ½ cups all-purpose flour
  • ¾ cup unseasoned breadcrumbs
  • About ½ cup warm water
Place the flour and breadcrumbs in a large glass bowl and thoroughly mix.
Pour in enough warm water a little at a time and blend with your hand until dough is formed. Shape it into a ball, cover the bowl and let it rest for an hour.Pisarei e faso’
Cut off pieces of the dough and roll into thin cylinders with half an inch diameter.Pisarei e faso’
Slice the cylinders into small pieces and make an indentation in the middle of each by rolling it with your finger.Pisarei e faso’
For the Sauce:
  • 2 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 3-4 oz. pancetta, chopped (or lard)
  • 16 oz. tomato sauce *
  • 16 oz. can white cannelloni beans, rinsed
* Tomato Sauce
 Lightly sauté the onion in the oil and then add the pancetta. When the onion is translucent and the pancetta fat renders, add the tomato sauce.
While the sauce is simmering bring water for the pasta to a boil in a large pot. Add the pisarei . Don’t crowd the pot or they’ll stick together. After about 8-9 minutes, when they float to the top they are ready.Pisarei e faso
Take them out of the water with a skimmer and place them in the pot with the sauce. Sauté’ for a few minutes and add the beans. Simmer for another few minutes and serve Pisarei e faso’ with parmigiana and a drizzle of olive oil.

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Fried Chicken

Fried Chicken

There’s more than one way to fry a chicken. Some people pan fry and others deep fry. This is a deep fried chicken method.Fried Chicken
Ingredients:
  • 1 chicken – 2 wings, 2 legs, 2 thighs & 2  breasts cut in half
  • Brine
  • 1 ½ cups of flour
  • ½  tsp. salt
  • 1 tbsp. paprika
  • 1 tbsp. black pepper
  • 1 ½ cups buttermilk
  • Light oil for frying
Brine – Bring a quart of water to a boil. Stir in a ¼ cup of sugar and a ¼ cup salt and let it come to room temperature.
Equipment – A frying thermometer & a wire rack.
Preparation:
Put the chicken in a zip-lock bag, Pour in the cooled brine and refrigerate for 10 hours or overnight. Remove the chicken and let it dry slightly.
Pour the buttermilk into a bowl. In a large dish.mix the flour with the salt, paprika, and black pepper.Fried ChickenCoat the chicken with the flour. Shake off excess and then dip it in the buttermilk. Let excess buttermilk drip off and then coat the chicken with flour again. Place it on a wire rack and let dry for half an hour.

Fried ChickenHeat the oil to 350°. When you add the chicken pieces the temperature will fluctuate a bit. Try to keep it around 300-325°. Don’t crowd the pot. Cook the pieces for 5 minutes on one side, turn over and 8 minutes on the other side. A little longer for dark meat legs and thighs. Use a fork to turn them and be careful not to scrape off the coating. After you make this a few times you can judge doneness by color.
Drain chicken on a wire rack. Allow it to cool before serving.
It’s just right as it is but if you want to add a spark try some Nashville Hot Sauce on your chicken.Fried ChickenMix all of the ingredients together while the oil is hot and apply it to the chicken pieces with a pastry brush.

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Joe’s of Avenue U

JOE'S OF AVENUE UJoe’s of Avenue U

If your favorite Italian restaurant is Olive Garden and your favorite dish is spaghetti and meatballs (with all the bread sticks you can eat) maybe Joe’s of Avenue U in Brooklyn isn’t for you. Some of the one- and two-star Yelp reviews are pretty funny – submitted by people who don’t know Italian, let alone Sicilian cuisine like arancini, pasta con sarde, and vastedda.JOE'S OF AVENUE U
JOE'S OF AVENUE U
Cod Fish Oreganata

JOE'S OF AVENUE U
Sarde a Beccafico

Someone complained on Yelp that the chef refused make shrimp parm when there were other “parms” on the menu. She obviously didn’t know that cheese doesn’t go on seafood – it’s mortal sin. Instead of dumbing down their menu they tried to educate her but she wasn’t happy.

JOE'S OF AVENUE U
JOE'S OF AVENUE U
Take-Out Selection

If you want to try typical, well-prepared Sicilian cuisine and have an open mind you should go to Joe’s. If what you really want is a standard American red-sauce place, there are plenty of those around.

JOE'S OF AVENUE U

A Siciliani Marionette


Avenue U just off MacDonald Avenue – on the F train


JOE'S OF AVENUE U“Buon Appetito”

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Pork and Pepper Meatballs

Pork and Pepper Meatballs

There are lots of ways to make meatballs. Here’s another one.

Pork and Pepper Meatballs

Pork and Pepper Meatballs
Pre-heat the oven to 450o. Mix the bread, egg, and pepper liquid until the bread has absorbed it and is moist. Pork and Pepper MeatballsAdd the minced peppers, salt, black pepper, parsley, and pork and mix thoroughly with your hands until all of the ingredients are incorporated.
Shape into golf ball size balls. You should get ten or twelve meatballs. Lay them in an oiled baking pan or dish and roast for 15 minutes. Serve them plain or with sauce.Pork and Pepper Meatballs
(a simple marina sauce)

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Nathan’s Famous

Nathan's Famous

Nathan’s Famous

There are Nathan’s all around the world but the original is still on Surf Avenue in Coney Island, Brooklyn and it’s been at that location since 1916. It’s open every day – winter too.
Nathan's Famous

The Surf Avenue location is special and has a larger menu than the branches. You can get calamari, lobster rolls, clams on the half shell and even fried frog legs.Nathan's Famous

They have an annual hot dog eating contest. Last year’s winner, Joey Chestnut, won with a new record of 74!

Nathan's Famous


If you’re on the beach and don’t feel like walking to Surf Avenue for a hot dog, they have a location right on the boardwalk.

Coney Island

Posted by Robert Iulo on Monday, July 1, 2019


Nathan's Famous

Nathan's Famous

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Cast Iron Margarita

Cast Iron Pan Margarita Pizza

This recipe is for a 12 inch pan. Smaller pan = less dough. I buy my dough ready made for a nearby pizzeria. Here’s a link to a recipe if you want to do it yourself. I don’t buy jarred marinara sauce. It’s too easy to make. There’s a recipe at the bottom of this page.
Cast Iron Pan Margarita Pizza
Ingredients:
  • 1 lb. pizza dough
  • Olive oil
  • Salt and black pepper
  • 3 oz. marinara sauce
  • Fresh mozzarella
  • Fresh basil
Start by heating the oven to 500 degrees. Flatten and shape the dough to fit the round pan. Pre-heat the pan so it’s hot but not smoking. Spray or brush the pan with olive oil. Place the dough in the pan and stretch it across the bottom and up the sides. Touch the dough, not the pan – it’s hot.
Brush the dough with olive oil and sprinkle with salt and pepper. Place the pan on a burner at medium heat. Just when it starts to bubble pour on and spread the sauce. Place a few thinly cut slices of mozzarella on top, leaving some spaces so the red sauce shows. A Margarita should be red (tomato), white (mozzarella), and green (basil) like an Italian flag.Cast Iron Pan Margarita Pizza
Put the pan in the 500 degree oven for 10-15 minutes, until the cheese is melted. Remove from the over and scatter torn basil leaves over it while it’s still hot. Let it cool and slice.

Marinara Sauce for Pizza
  • 3 tbsps. olive oil
  • 1 garlic clove minced
  • Salt, black and red pepper to taste
  • 1 28 oz. can of pureed San Marzano tomatoes
Put the oil in a pan on low heat and lightly saute the garlic. Add the salt and pepper. Don’t let the garlic brown. Pour in the tomatoes, stir and simmer for 25-30 minutes.
That’s marinara sauce – easy, right? You can also make this with crushed tomatoes but puree is better for pizza. After you use 3 ounces for the pizza you’ll have enough left for to serve with a pound of pasta.

Cast Iron Pan Margarita Pizza

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The Ellis Island Immigrant Cookbook

The Ellis Island Immigrant Cookbook

 

The Ellis Island Immigrant Cookbook

The Ellis Island Immigrant Cookbook

Hailed as “One of the year’s more engaging cookbooks...” by the New York Times, the book has sold well over 100,000 copies. 

“…a one of a kind collection of heartwarming stories and authentic recipes that you’ll want to have for your cooking library…these recipes recall special memories of far away lands or of dearly loved relatives…much more than a recipe compilation, it is a personal journey with stories and reminiscences that will touch your heart.” ~ Better Homes and Gardens Cook Book Club


Arroz Con Pollo – adapted from the Ellis Island Immigrant Cook Book

The Ellis Island Immigrant Cookbook

Ingredients:
  • 3 lbs. of chicken pieces (I used breasts and thighs cut into smaller pieces)
  • 1 lb. ground pork
  • 1/2 cup olive oil
  • 1 medium onion, chopped
  • 1 green pepper sliced thinly
  • 1 large tomato, peeled, seeded & chopped
  • 2 cloves of garlic, minced
  • ¼ cup chopped parsley
  • 2 cups uncooked rice
  • 3 cups hot chicken broth divided
  • juice of ½ a lemon
  • 1 tsp. saffron
  • 1/4 cup dry white wine
  • 1 bay leaf
  • 1 tsp. salt
Equipment – You’ll need a large oven proof pan with a cover for this. Mine is 15 inches. If you don’t have one that big, cut the recipe in half.
Preparation:
Preheat the oven to 325°. Heat the oil in a pan and sauté the chicken until golden brown. Do same to pork and remove.
Sauté the pepper and onion in the drippings until the onions are transparent. Add tomato, parsley, garlic and bay leaf. Mix well and cook until soft. Set skillet aside.
Add the chicken and pork to the pan with the vegetables. Take 1 cup of broth and dissolve the saffron in it. Add the wine and lemon juice to the broth and pour this mixture into the skillet over the chicken and pork. Cover and cook over medium heat about 10 minutes. Taste for seasoning.The Ellis Island Immigrant Cookbook
Add the rice between the chicken pieces. Add the remaining 2 cups of broth. Stir carefully. Bring to a boil. Cover and place in the preheated 325° oven for 20-25 minutes or until the rice is done.  Remove, let stand 15 minutes covered.The Ellis Island Immigrant Cookbook

Purchase a copy of The Ellis Island Immigrant Cookbook here

The Ellis Island Immigrant Cookbook


Click here for information on Save Ellis Island’s  HARDHAT TOURS.

The Ellis Island Immigrant Cookbook

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