If God didn't want us to eat pork, then he wouldn't have made it so delicious.

I could never be a Muslim or eat Kosher. The pig is the ideal food source. Imagine going through life without: pork chops, slow cooked baby back ribs, pulled pork, cured specialty hams, any kind of sausage, taylor ham, or most importantly...bacon. I'd rather be dead! Lets look at this cute little fellow a little closer.

Of course this chart represents a full grown pig, but lets not forget about suckling pig, which when done properly, may be the best tasting thing known to man. The people of Spain quite possibly make the best version. I have had it in Madrid at the world's oldest operating restaurant, Restaurante Botin, which has been serving suckling pig since 1725 and they do it very well.

The skin is super crispy and the meat melts in your mouth. You definitely need a reservation for this place, as people come from around the world to eat here. Around our table there were Germans, Japanese, as well as local Madrilenos. As good as Madrid pig may be, a short train ride to Segovia will reward you with the best suckling pig in Spain. These puppies are fed only mother's milk for 21 days prior to being thrown in the oven and crisped up. Some people may feel a little guilty eating a baby, until they taste it.

With colder weather approaching I need to make some pulled pork. Here is a nice recipe:

 http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-pulled-pork-sandwiches-recipe/index.html

It uses a vinegar based sauce, which I think goes best with the pork.  Any left over shredded pork freezes very well for months. When it comes out of the oven it looks a little like this:

Ripping off a few pieces of the outside crusty bits, even without sauce is amazing. I could easily have a food blog that only concentrates on the "Wonderful World of Pork".  I have a strong belief that if Muslims and observant Jews all ate pork, they would get along much better.

Cruising away

I leave today for my 2 week cruise departing out of Malaga, Spain. All the dieting was worth it, because now now I can gain 10 lb.s in the next fortnight. Fifteen Bars on board doesn't scare me either. I will have try each of them! I am especially looking forward to going to three of the Canary Islands. Mile high mountains on on one island, and a volcanic wasteland on another. They also make a lot of wine on the islands, which I will no doubt sample.

I have cruised transatlantic before and learned that it is the most relaxed you will ever be,  is when you cross the Atlantic for 7 days. You don't see any ships, land or anything for 7 days. At night, without all the light pollution, there are millions of visible stars.

Steve's Burgers

I know, I am supposed be on a diet. But after reading about Steve's Burgers on "Tommy Eats" blog, and hearing the review from my friend "Big Dave" I had to stop there today. I won't eat dinner tonight to make up for it.  The place itself is a slice of Americana. Pressed on Route 46 west in Garfield, it is very easy to drive by.  It's family owned and operated by father and son, and they have one of the best burgers I have had in the state of New Jersey. I love a good burger and have probably eaten thousands of them in my lifetime.

Today I had the bacon cheeseburger, which had two thick full length slices of crisp bacon on top of the fresh ground juicy patty. You really don't even want to put ketchup on it.

The double bacon cheeseburger

They also make fresh cut french fries that I ordered well done and they were perfect. Similar to 5 Guys, but better. The hot dogs, cheese steaks, and onion rings all looked really good as well. There are 3 small tables inside and a few picnic tables outside. I can't believe this place isn't packed with burger lovers.  I will be back very soon to mess the diet up once again.

Steve's Burger's. 506 Route 46 West, Garfield, NJ

The Diet Plan

Did you ever look in the mirror when coming out of the shower and see the above shape. Well, I did about three years ago, and went on my diet plan and lost 40 lbs. in about 3 months. Three years later and I have to lose about 15 lb.s to get back down to my low weight. I am going on a 13 night cruise in six weeks and know I will gain some poundage, so now is the time to slim down. As any of my readers know, I love food and drink, and it's not easy to say "no".  I am now on my advanced maintenance plan, where weekdays (and most of the weekend) I stick to the plan. I do cheat a couple of times a week, which prevents rapid results, but it is coming off.

The following is my basic plan, which is similar to Atkins and South Beach, but it allows vodka and red wine. Why deprive yourself of all pleasure.

The Jersey Paulie Diet Plan

Things to avoid totally for the first month:

• All pasta products
• All bread products
• All rice or bean products
• All potato products
• All fruit juices, sugary sodas, sweet drinks
• Every single dessert item: cakes, cookies, candy etc…
• Every single chip/cracker snack: pretzels, chips, cheese doodles, crackers etc..
• Beer, white wine, cordials, sweet mixers(including tonic)
• Most fruits…(a small amount of fruit is allowed, like ½ apple a day, or 6 strawberries)
• Any bottled or processed food:  salad dressings, ketchup, barbeque sauce etc.  Look at labels for “high fructose corn syrup”, which is your enemy. Condiments that are O.K. are: mustard, mayonnaise, butter.

Things O.K. to consume for the first month:

·        All meat, chicken, or fish either broiled, baked, deep fried or grilled. Be careful with sauces, and avoid those that contain flour, cornstarch, any type of sugar.

·        Eggs, whole milk, cream, butter, all cheeses (which includes: cottage cheese, cream cheese stuffed in celery, cheddar cheese melted over anything, swiss cheese melted over tuna, etc…).

·        Salami, cured meats, bacon, sausage, taylor ham, and every other flavored pig product

• All salads: lettuces, onions, cucumbers, celery, tomatoes, olives (all types), limited carrots due to their sugar content, dressed with only olive oil and red wine vinegar, or mayonnaise. Never use bottled dressing as it is loaded with high fructose corn syrup. (Tuna salad with regular mayo is a staple.)
• Almost all vegetables. No beets, carrots, potatoes, otherwise smother them in melted butter, which is allowed.
• Nuts… cashews, peanuts, almonds, walnuts etc..  Not huge portions!
• Very few fruits. A few strawberries, cherries, or other berries, ½ and apple etc.
• Whipped cream made with heavy cream and Splenda. You can mix some Baker’s semi sweet chocolate with the whipped cream as well for a rich dessert that has very few carbs.
•  Vodka, scotch, Tequila, Gin, or red wine (dry). Avoid all other alcohol and all mixers except club soda.

There are a lot of things to eat and they will fill you up. The first month is critical, and you have to avoid everything on the “avoid list”.  You will lose 20 lbs. in the first month if you play by the rules. After the first month you can cheat a day or two a week and still lose weight, but not as quickly. This is a plan that when properly applied, you are never hungry. Also, the fact that you can drink red wine and vodka, you are not miserable.

Foie Gras au Torchon

I don't care that they force feed ducks to enlarge their livers to create fois gras. I am an animal lover, but that applies to dog, cats, hamsters, etc... If shoving food down the throat of a duck is required to make the most delicious substance on Earth, then line the little bastards up and start shoving. My wife and I were in Quebec last week for 2 reasons; play golf on Laurentian mountaintops, and dine on some of North America's finest cuisine. The Quebecois restauranteurs take pride in presenting you with great local ingredients, and excellent service. The Eastern Townships section of Quebec (east of Montreal) is known for being the largest producer of ducks in North America. Fortunately, the Laurentians are on the other side of Montreal, and the many French restaurants located in the mountain villages buy the local ducks and their delicious enlarged livers.

I have had fois gras at Jean George and Picholine in New York City, but the portions are much larger in Quebec. Although typically served with some type of sweet fruit chutney, I prefer it with some coarse salt spread on a toast point. Why cover the perfect taste with anything?

I learned that the word torchon,  means dish towel in French, because after preparing, it is wrapped in a dish towel, to extrac moisture and form it into a roll. This is not a recipe you want to make at home, as it takes three days. I also don't particularly like dealing with raw liver. If you feel the need to make it, check out this site  http://ruhlman.com/2011/05/how-to-make-torchon-recipe/

The best fois gras I have ever had was at a little place in Ste. Adele, Quebec called L'Etape Gourmande, run by a French native. The Gourmande dinner had 5 courses and was very reasonable at $46.00 per person (Canadian), which is about half af what you would pay in NYC. The fois gras appetizer included 2 large discs; one of just fois gras, and the other with a center bit of mango chutney. If this restaurant was in Northern Jersey, it would be packed every night. If your travels ever take you to this pretty spot (golf in summer, skiing in winter) stop by, and you will be delighted.

http://www.etapegourmande.com/en/cuisine.html

It is amazing that after a 5 1/2 hour drive from Northern New Jersey, you are transported to what seems like the French countryside. We have been to Quebec 6 times in the past 12 summers and I look forward to returning soon. 





Cape Cod Stuffies



I love everything related to clams and have enjoyed many varieties; razor clams in Barcelona, Manila  clams in Newark, little necks on the half shell wherever I can get them, steamers dipped in butter, Ipswich belly clams lightly fried throughout New England, etc.. One of my favorite chance encounters was when at a restaurant in Cape Cod years ago and I saw some other patrons eating "Stuffies" at the bar, After inquiring about them I ordered a couple and was delighted. The recipe uses Quahog clams, which are native to cold New England waters. They are huge clams that must either be ground in a meat grinder or hand chopped to a small dice. Typically used in chowders, or, when ground up they become the basis of stuffies.

Unfortunately, here in Jersey I haven't been able to locate fresh quahogs, so when my local fish counter has very large cherry stone clams (ask your fish guy to pick out the largest specimens),  I make them.  Here's how I do it...

Ingredients

12 very large fresh cherry stone clams

4 cloves of garlic diced

1/2 medium onion diced

1/4 red pepper diced

8 ounces spicy Italian sausage (or chorizo) removed from casing (brown well and break up to small size)

1 cup diced Italian bread, toasted in 350 degree over for 10 minutes

1/2 cup finely grated Reggiano Parmigiana
4 ounces melted butter

3 tablespoons fresh parsley

Tabasco or other hot sauce (for spicier version)

1) Put a dozen large cherrystones in 2 inches of water in a pot with a tight lid. Boil/steam till the clams open up. Discard any that don't open. Remove the clams from the shells and put them on cutting board. Pour the liquid from the pot into a separate bowl because we will need it later. Select the nicest looking 14 shells from the 24 halves, and lay them on a cookie sheet. 

2) Chop the clams to a reasonable size, and put in a bowl with any liquid released from the chopping.

3) Add the sauteed garlic and onions and pepper.

4) Add the browned hot Italian sausage.

5) Add the homemade breadcrumbs, parsley, and grated Reggiano.

6) Add enough of the reserved clam juice from the pot, to make a somewhat wet mix.

7) Add 4 ounces of melted butter, and additional hot sauce if you want spicy version.

8) Stuff each shell to overflowing, then sprinkle some paprika on top.

9) Bake in 400 degree oven for 15-20 minutes, depending on how crusty you like them.

The first ones I had were very spicy, indicating they added a lot of hot sauce. With a couple of ice cold beers, they were a perfect bar snack. You can prepare them up to day in advance prior to baking. I've made them numerous times, and everyone seems to like them.

"My Little Margie"

The mercury hit the mid 90's last week and that signals the begining of Margarita season. I really enjoy a well made Margie, and detest any mixes sold for assembling the proper blend. This is one of the easiest drinks to make, yet 9 out of 10 bars ruin it with their sickeningly sweet mixes. What bartenders call "sour mix" is actually high fructose corn syrup, and artificial flavor. It imparts the same horrible taste to margarits, collins, whiskey sours etc...

The correct Margarita is made as follows:

4 ounces Tequila (100% agave only)

1.5 ounces Cointreau, or Grand Marnier or Triple Sec

1.5 ounces fresh squeezed lime juice

Splash of seltzer

I prefer my Margies on the rocks, so I first salt the rim of a stem glass or large rocks glass, then fill it with ice. I then fill a cocktail shaker with ice and add the above ingredients, except the seltzer. Shake vigorously and pour through a strainer into the glass. Pour a splash of seltzer in and garnish with a slice of lime.

There is no reason to use the most expensive tequila, since it is being mixed with other ingredients, but make sure it is 100% Agave, otherwise it is tequila flavored grain spirit. Don't be afraid to shake the cocktail at least 20 times. You want to dilute the mixture with melting ice in the shaker to make it as cold as possible. One good short cut is to buy Real Lime, which is reconstituted lime juice with no added sugar.

 

Another delightful summer cocktail is the Tom Collins (or vodka collins). I don't need any added sugar so I avoid the bottled collins mixers and powdered mixes. I use the following recipe:

Fill a tall collins glass with ice, add a couple of shots of gin or vodka, add 1.5 ounces of freshly squeezed lemon or lime juice, 1/2 of a packet of Splenda, and top with seltzer. Stir and add a cherry and a slice of lime. Very refreshing and not bad calorically without the bottled mixer.

Happy Easter!!

Easter has always been my wife Pam's favorite holiday. We have had Easter Dinner at our house for the 27 years we have been married, and we will host the smallest group yet, this year. We will only be six people, but there will be enough food for 20 or more. The centerpiece is the Burger's Smokehouse ham. Burger's Smokehouse is a family owned company selling ham and other delicious pork goodies since 1952. I somehow stumbled on them about 20 years ago, and have not found a better ham since.

The "City Ham" moist cured

I will no doubt be having ham sandwiches, ham omelets, ham salad, etc.. for the weeks after Easter, because 6 people won't put a dent in the this baby. In addition to hams, I have been buying my bacon from them for many years as well. They offer bacon in a variety of ways; country cured, pepper coated, city (moist cured), and maple cured. They sell full and half slabs, or pre-sliced. Their web site is easy to order from, http://www.smokehouse.com/burgers.nsf

but I enjoy calling the order in so I can speak with the nice people in California, Missouri, which is deep in the Ozarks. They now sell all kinds of meats and other items, which I can't vouch for. I doubt they cure and butcher anything but pork, and they do that very well.  It's probably to late to get an Easter Ham from them now, but keep it in mind for next year. Their prices are rather high, but the quality is tops, and shipping is always free. For a quick "you Tube" about Burger's bacon with some good tips on cooking, check it out.

http://youtu.be/9ragmE_Ecks

Italian Food

It amazes me as to what some people consider as good Italian food. Folks in northern New Jersey are incredibly spoiled by the amount of quality Italian restaurants we have at our disposal. And a short hop into the city broadens our choices even more. When I travel to other parts of the country I am always very skeptical of the "Best Italian Restaurant" in town. If they were to open in our neck of the woods, they wouldn't stay in business for six months. Mushy pasta with canned sauces just don't do it for me.
I love to cook Italian recipes at home, and it is a passion of mine to collect Italian regional cookbooks. I currently have around 50 different books and I am always on the look out for new ones. I especially like regional cooking that we don't often seen prepared in our local restaurants. Cooking from Piedmont, Emilia-Romagna, Le Marche, Sicliy and others, contain recipes that use their local ingredients and their own unique flavors. The food in different regions is as different as the wines from different regions.
The vast majority of Americans think of spaghetti and meatballs as Italian food. One of my favorite movies is "The Big Night", about two brothers from Italy running a struggling restaurant serving traditional food. The following clip from the movie shows how they deal with the typical American customer.
http://www.youtube.com/watch?v=URdCltP8rqA
Stanley Tucci and Tony Shaloub deliver great performances in this movie. I owe my friend "Mr. Meatball" credit for this clip, as he has used it on his very entertaining blog. I strongly recommend you visit him at;
http://mistermeatball.blogspot.com/
He never fails to get laugh from me, as well as teach me something new.

The New Jersey "State Meat"

T.E.C.  Taylor Ham, Egg, and Cheese sandwich

Anyone from New Jersey knows about the virtues of Taylor Ham (A.K.A. Pork Roll), and it's curative powers. The pictured sandwich paired with a chocolate milk is the best cure to a hangover known to man. You may ask "what exactly is pork roll composed of?"  Don't bother going there. Just enjoy it's tangy, salty, porky flavor. John Taylor first sold his pork product in 1856, and Case pork roll began in 1870, offering a hickory smoked taste. There are several other manufacturers in Trenton, NJ and southeastern PA., but Taylor and Case are by far the best. Supermarkets often sell a "store brand" pork roll, which should be avoided at all costs. If you see the large log of  "Goodies" brand in a deli meat case, run out of there quickly. This cheap imitation is more like an inferior bologna.
I recently found a good site to buy it direct. There are numerous web sites re-selling Pork Rolls at twice the price of supermarkets, however Case actually takes orders directly at very reasonable rates.   Link is:
http://www.emartshops.com/caseporkrollstore/Case=27s_Pork_Roll_Store_Product_Ordering.html
The big "club  stores" like Costco and B.J.'s sell a 6 pound log for around $20.00, but it's the "Trenton Brand", which doesn't have a lot of flavor. It's also difficult to prevent it from going bad. I will cut it in 6-8 sections and freeze them in zip lock bags, but you still have eat it in a month or two. If I ate 6 lb.s of pork roll a month, I probably would be scheduling a bypass operation. Case offers 1.5 lb rolls which are in the cotton sack and shrink wrapped. They freeze very well until ready for the skillet.

Another wonderful use for pork roll is the "Jersey Burger".  Barbecue a  homemade beef patty, and a thick slice of pork roll on a hot grill, melt american cheese on both, assemble on hard roll with ketchup, salt and pepper. Won't exactly help your tri-glycerides level, but that isn't the point. The combo of pork and beef juices and gooey cheese is heavenly. New Jersey may have the highest taxes in the country, but we can get pork roll in thousands of diners, delis, and stores. The rest of the country has to eat Spam.

A Bed in Paradise

This is the king size lounge/bed I layed myself across for the past week. I had no idea how great it was to sleep in the hotel bed all night and then lounge in another bed all day. I would have bed sores if it wasn't for the getting up and walking 50 feet to the bar for a new cocktail, or the buffet for yet another meal. It's back on the diet this week to make up for the indulgences. Jersey  Pammie and I were at Cancun Caribe Royal Park Grand and really enjoyed it. A welcome break from the harsh winter we have endured this year. You can read my review on Trip advisor in a few days. They had wonderful tequilas, which I never drank much of at home outside of my Margaritas. (I will share the simple recipe in warmer months)
We found the employees to be very friendly and helpful throughout our visit. I was a little reluctant to go to Mexico in light of the violence there. Cancun is probably one of the safest cities in Mexico, and outside of venturing to town once, we had no desire to leave our day-bed. The ocean was delightful and only about 80 steps from the pool pictured above. All inclusives are great for a no-thinking trip. You don't have waste time planning where you eat each meal, or where to go each day. I love a touring vacation, but this is the ideal winter break.
We did go to one very good restaurant across the street one night called Lorenzillo's (web site http://www.lorenzillos.com.mx/    )
This was an excellent dining spot. Outdoor tables on the pier looking out across the bay. Their specialty is lobster (Caribbean Lobster) and they prepare it 20 different ways. I chose the filet mignon stuffed with lobster and mushrooms in Bernaise sauce. It was outstanding. We also had the Caesar salad made table side and was also very good. It took the guy 5 full minutes to make the salad, carefully rubbing the wooden bowl with garlic. I also had the Mexican Lobster Bisque, which was loaded with large chunks of lobster and a lighter broth than a true bisque, and surprising me was pieces of avocado in the soup, which gave it a unique flavor. They made a top notch martini and had a vast wine list. This place is not cheap, to say the least, but well worth it. The personal service by dedicated waitstaff made the evening more memorable. I would not return to Cancun without going there.

Yummy Asian Ribs

Jersey Paulie was in Vegas last week and I went Roy"s Hawaiian Fusion Restaurant 2 consecutive nights, because I had to have their ribs twice. Roy Namaguchi started in Hawaii many years ago and now has restaurants across the country. Wonderful sushi, fresh fish and even decent steaks. I've been to the Vegas place every year during my annual pilgrimage. I first met the wonderful ribs by ordering the appetizer canoe.

The Vegas canoe has 2 ribs, blackened ahi, shrimp sticks, lobster pot stickers, and a crispy spicy tuna roll. I love an assortment of appetizers, and the flavors really work well on this plate. The second night I returned I had the full portion of ribs, and the canoe and skipped an entree. When I got home, I had to try to recreate these delicious morsels. The waitstaff were helpful in telling me how they are made, and I made some modifications. I am a firm believer in the  "low & slow" cooking method when it comes to ribs. I was ready to buy the baby back ribs at the butcher, but they didn't look very meaty. I noticed some beef short ribs that were cross cut, and they were very nicely marbled and meaty, and decided to try them.  I cut them in pieces about 3" X 3" and generously applied a pork rub on all sides, and then put them in Ziploc for the night. The following day I layed them on a jelly roll pan (like a cookie sheet), and covered the top tightly with aluminum foil. I baked them in a 220 degree oven for 4 hours and removed them. I heated a Hoison Garlic Glaze (I used Soy Vay brand) in a small saucepan and dipped each rib piece entirely in the sauce and returned it to the baking pan. Then I baked it at 275 for another 30 minutes, which turned them almost black. I brushed a little more of the warm sauce on top and sprinkled some toasted sesame seeds on top of the sauce.
I usually prefer pork over beef, but the intense meaty flavor of short ribs was the perfect compliment to the sweet garlic taste of the sauce. Needless to say, my guests enoyed them.

Roy's pork ribs
I learned that there was a Roy's Hawaiin resaurant in N.Y.C., but it has since closed. The closest one to Jersey is Baltimore, and I plan to visit there soon, but at least I can make the ribs at home, and maybe try some new things on the menu when I get Baltimore.
Roy's Hawaiin Restaurant
620 East Flamingo Road
Las Vegas, NV
http://www.roysrestaurant.com/index.asp

Novellis Restaurant

Most people who go out to dinner often have a favorite place, where they are welcomed, known by name, and feel right at home. Mine is Novelli Restaurant in Wayne. It is an upscale place owned and operated by Spiro Barelis and his wife Stephanie. Readers may remember Spiro from Barreli's Restaurant in Secaucus, which he opened and ran for many years till he sold it about ten years ago. I have eaten here hundreds of times and can honestly say I have never had a meal that I didn't enjoy.





All great restaurants have something in common. The owners are always there! It is impossible to eat a meal here and not have Spiro or Stefanie stop by your table and sincerely ask how everything was. Their seasoned waitstaff are very efficient without being overbearing, but the real stars here are the creative dishes. Things like: filet mignon on the bone, dover sole, the rissota of the day, homemade pastas and sauces. The daily specials are printed with pricing on an insert in the menu. They don't play the "special game", where specials are read off a list and when the check comes you are surprised that even though all the veal dishes on the menu were $22.00, the special veal dish you ordered (with similar ingredients) cost you $37.00. I think that is just plain dishonest, and I have no problem asking waiters the cost of a special in places that play that game.
The other appeal of Novelli is the lively bar crowd. In addition to offering excellent cocktails, many patrons enjoy dining at the bar. As I have stated in previous posts, it's fun to meet new people while dining out. The evening bartender Jason, anticipates your needs and will not only make a killer martini, but take your food order. This is a very hopping scene on some nights, so if you want to eat at the bar, plan on being there early.
Novelli Restaurant
2410 Hamburg Tpk.
Wayne, NJ
973-835-3585
http://www.novellis-restaurant.com/dining.htm

Seabra Marisqueira

Once and a while you find a restaurant with flavors you haven't experienced before, or it has a setting that is  unique. Seabra Marisqeira hits both those marks! In the ironbound section of Newark about a block off Ferry Street serving true Portugese seafood. I made my second visit there last week and was delighted that I rememebered the place from several years ago.  My friend Dave and I ate at the huge circular bar and we were the only 2 people there who conversed in English. This is Portugese and Brazilian territory and these folks are very proud of their heritage and food.  

 

 

 

 

Local patrons at the bar in Seabras Marisqueira

I started with a Martini and can definitley say it was one of the worst I've had. Too much vermouth and it was served in an eye-cup. Once I got that out of the way we stayed with sangria for the duration, which was as good as any I have had. We split 2 appetizers; the New Zealand Cockels in a superb broth of wine, olive oil, garlic, parsley and cilantro. We soaked the crusty locally baked bread in the light clam broth till it disappeared. One of the owners shared the recipe with us, as it was a slow night due to snowy weather. We also had the Chorizo which was larger in circumference that the standard Newark chorizo. It is char grilled whole with crispy skin then sliced and served. The homemade sausage was even better when dipped in the clam broth mentioned above. Actually you could dip an old diaper in that sauce and it would be good.

For an entre I had the grilled short ribs with garlic glaze, and Dave had a daily special of fried fluke. They were both very good , but the fluke was outstanding. I love flan and their house-made version was tops. They also have very good esspresso, very much European in taste and thickness. The bartender, server, and owner couldn't have been nicer to us. I look forward to going back and sampling more of their menu. I hear this place is packed on weekend nights, and I believe it. Go during the week and sit at the bar. You meet more people and always have more fun at the bar, whether with a friend or your wife. My wife (jerseypammie)  doesn't drink, but will often sit at the bar for the socializing that goes on. You don't meet new people at a corner table. You can see their reasonably priced menu via the web site below.

Seabra marisqueira

87 Madison St
Newark, NJ 07105
(973) 465-1250

http://www.njdiningguide.net/Seabras/index.html

 

In Search of the best Italian Meatball

Who doesn't love a good Italian meatball? O.K. maybe a vegetarian, but someone who doesn't eat animal flesh has no business being on this blog. I have researched the art of making an exceptional meatball to the point of obsession. Without a doubt, the best meatball I have ever eaten was in the Italian neighborhood of Federal Hill in Providence, RI at a charming restaurant, "Sienna".   http://www.sienari.com/prov-home.html
Everything the six of had that night was exceptional but the Meatball appetizer was the stand out. It is described as follows on the menu:  Polpette Grande - $10

Extra large meatball, made from ground sirloin, veal & pork, topped with San Marzano marinara and a large scoop of Ricotta cheese. Garnished with Parmigiano-Reggiano cheese and fresh basil.

They arent' kidding when they say "extra large". This globe of deliciousness is the size of a babie's head, and much tastier (I would imagine). We all sampled it and our collective eyes rolled back in our sockets. Using the ingredients listed on the menu description as a guide, I have attempted to recreate at home, and have come close. Here's where I am now.
For the meatballs:
2 lbs. Ground Sirloin
2 lbs. Meat loaf mix (ground veal, pork & veal)
1 1/2 Eggs beaten
4-6 garlic finely diced sauted garlic cloves
1/2 cup of diced sauted onions
1/2 cup finely grated Locatelli Romano cheese
1/2 cup finely diced fresh parsley
Ground pepper to taste
Sea salt to taste
2 cups of stale Italian bread cut in to small pieces
3/4 cup of whole milk
Soak the bread pieces in the milk for 1/2 an hour (or until all milk is absorbed into bread, adding more if needed). Mix all ingredients completely together and form meatballs the size of a softball. You should get about 6 meatballs.  You can either bake the meatballs for a half hour at 350 degrees or you can brown them in batches in a pan or dutch oven in 1/ 2 inch of olive oil or bacon fat. Obviously the best flavor will be the bacon fat option.
Heat your homemade marinara sauce in  a large pot and add the meatballs. You will need enough sauce to cover them. Cook on simmer for a good hour, stirring carefully so as not to break the MB's. Serve in a wide bowl with the meatball, covered in sauce, a large spoon of whole milk ricotta on the top, and then grate some fresh parmigiano-reggiano over it all. I skip the basil, but a few fresh leaves add color to the dish.

Sienna's Polpette Grande
The combination of the ricotta, meatball and sauce is amazing. It is best shared as the MB is close to one pound, but I could easily consume it in its entirety. I bet you want a meatball now!

The "Old Fashion Cocktail"

This cold weather has been getting to me and there is a very nice remedy called the Old Fashion. I wouldn't dream of imbibing in one in the spring or summer (that's vodka season), but on chilly days like today it will warm you to your toes. It's difficult to get a properly made Old Fashion in restaurants or bars, but the following is considered by my friends to be the ideal;
In an old fashion glass put a 1/2 inch thick slice of orange, 2 stemless marachino cherries, 2 teaspoons of cherry juice, one teaspoon of splenda (or 1 1/2 of fine sugar), 3 good dashes of Angastura Bitters (sold in liquor stores), and a dash of seltzer.  With muddler (looks like a little baseball bat) mash the ingredients to a pulp. Fill the glass with ice. Fill to 1 inch from the top with good bourbon (I use Makers Mark). Add seltzer to the top, and mix with a spoon.
The Old Fashion was invented in the south during prohibition and it's original purpose was to hide the taste of the cheap hooch they were drinking. I have used cheap bourbon and it is much better with the good stuff. Enjoy

FIRST BLOG - - - Piast Meats and Rutts Hut

Welcome to my blog. I have followed numerous blogs for years and decided it was time to start my own. I spend a lot of time finding the best ethnic markets, good restaurants, wine shops, and other interesting things I think other people would appreciate.  I spent today in typical Jersey fashion. I went to Piast Meat and Provisions in Garfield for the first time, and was amazed by the crowds and the wonderful products. I was the only one in the store not speaking Polish. A link to their site...  http://www.piast.com/
I bought some fabulous kielbasa and black forest bacon which perfumed my car's interior with a spicy garlic smell on the way back home. There were  many other things in the deli counter that were unknown to me. I need to bring a native Polish person next time I go, so I know what the hell these good things are. I thank my friend "Big Dave" for turning me on to what will no doubt be another regular stop for me.
It was about 11:40 AM when I got out of there and realized I was only a few miles to Rutt's Hut and it was near enough to lunchtime. Of course I had the standard "2 rippers, bowl of all meat chile, well done fries, and a small birch beer."  I like saying the order in one rapid sentence and the Greek guys who own the joint never miss an item. This place is so Jersey! They haven't spent 10 cents fixing up the interior in the last 35 years I've been going there, and I hope they never do. When alone I always order and eat at the lower counter area, with a great assortment of fellow ripper-lovers; truck drivers, executives, and everything in between. While these guys are scarfing their rippers down, some out of town guy will approach the counter and ask for hot dog or chile dog and we will all snicker. They don't sell hot dogs, and God knows they don't sell chile dogs. You want a chile dog, you buy a ripper and a cup (or bowl) of all meat chile, and assemble it yourself. I have been there with the family and we will sit in the "restaurant". They could film a 1955 movie in this room and not have to change a thing. Some of the surly waitresses could easily kick your ass, but they bring the food out fairly quickly. Unfortunately, by the time the ripper makes it to the table it has deflated and isn't as good as when you get it from the counter.