Warm weather means BBQ season’s back. Not a moment too soon, winter was long … and nasty. And with hotdogs, hamburgers, steak, chicken, etc., set to sizzle, the time for replenishing supplies is prime … talkin’ ’bout the essentials … A1 Steak Sauce, Heinz 57 Sauce, Cheez Whiz, and Kraft Singles … yep, I’m good to grill!! 😎
Today I pan seared ossobucco, Italian sausages, and my famous meatballs … then gently plopped them into my homemade tomato sauce letting them slowly simmer for a few hours creating this flavourful gravy. Casareccia pasta, with its great texture really helps the sauce cling, sopping it up … oh I also added a bit of broccoli rabe before serving to give it that extra oomph. Freshly grated Grana Padano Scelto, and a glass (or two) of vino … yep, life don’t get no better!!
… what else is there, lol? Absolutely LOVE putting together a simple platter like this. Admittedly, it’s a basic one compared to my other efforts … but it was only the two of us, and there was plenty of food … plus I don’t need to always impress the hellouttaya … for a last minute, quickie-throw-together-thingie, it worked out great. That’s my fave focaccia again, Jarlsberg, extra old Cheddar, salami, another salami, ham … but what really got me excited was the new speck available at my Highland Farms. My receipt in shorthand form referred to it as H/TYROL SCHINKENSPECK SMKD … it’s Austrian, it’s smoked … and it’s FANTASTIC … 3pics y’all, enjoy!!
… made it here … finally!! Had the group discount WagJag from what seems ages ago, and today decided to go. Oh, and I’ve never been to South St. … famous for their mango chutney (and no if you must know, not on you life, lol), as well as other fun (unique) offerings. I loaded my burger with gorgonzola, chipotle BBQ sauce, spicy onions, dijon horseradish mayo, w/lettuce and tomatoes too!! Tiff had guacamole, spicy onions, hot peppers, garlic mayo, honey mustard, w/lettuce and tomato (sorry, no pic). We agreed the food was good, Tiff especially loved the fries, and I second that – they were great. The burgers were good too … but nothing outstanding, we’ve def had better. Must admit, I really enjoyed the chipotle flavour on mine, the spiciness was perfect. Unfortunately the bottom line is we probably won’t go back … er, unless we snag another WagJag, lol!!
fries and shake …
ma burger (toasted bun – nice touch) …
even with the coupon – it ain’t cheap …
… my favourite dish/way of utilizing leftover chili (especially on a cold, blustery, wintry day) … well, maybe not … LOVE chili dogs too … chili cheese fries, spaghetti chilignese (just made that shit up, so don’t be pilfering … at least give credit where it’s due if ya do) are motherfucking awesome as well … shit, now I’m confused/over-thinking it, lol. This was day five of the chili (still have enough for day six, AND I did freeze some, so I can enjoy those chili dogs for a quick meal). In my Le Creuset stoneware I layered basmati rice (leftover too, of course … be sure to add extra water/liquid as it tends to greedily sop up moisture) and an equal layer of the chili, with a generous layer of cheddar topping it all. Bake it hot and long to really get the cheese bubbling, and with blackened little crispy bits beginning to form around the edge … this means you’re done. A couple of pics y’all. Know it’s hard to visualize (individual) portion-wise, but trust me they’re perfect … served in my newly and proudly purchased terra-cotta chili/soup bowls handmade in Portugal. Sliced & spatula-ed, sour creamed & served … alongside a FROSTY (today at least, lol) tall cool one … lighten up baby I’m in love with you!!
In the kitchen early in the a.m. making/baking pastizzi – a Maltese delicacy … these are ricotta cheese filled, the most common variety. It’s an annual holiday thing I do for Tiffany K to take to her work for their annual holiday thing that they do … from what I know, and I don’t know much since I don’t ask too many questions (better that way, lol), is that all staff contribute some food for a potluck of sorts. Last year everyone was raving about them (after repeatedly asking, “what are they?” “how do you say the name?” since they didn’t have a clue as to what they were), and who wouldn’t be – it’s cheese stuffed phyllo pastry for Chrissakes!! Naturally she (I) have to out do everyone else, so I order pastizzi from my secret pastizzi place (best in the city by far), drive outta my way to pick them up, and as I previously mentioned, rise and shine extra early (I know, things I do, lol) to bake three baking sheets full, two dozen total. Eight at a time is pretty much the max, you don’t wanna overcrowd them or they won’t puff properly, and at 35-40 minutes per sheet … AND with them having to be done and out the door by 8:00 … well you do the math … did I mention things I do?! 😀
tray #1 of tres
tray #2
tray #3
the perfect pastizzi
my latest helping-my-sorry-old-ass-body kick that I’m on. loaded with lots of the good stuff. a quickie google search, and you’ll know what I’m talkin’ ’bout Willis!! today I made sammies on Italian rolls; leftover chicken, red onions, hothouse tomatoes, havarti … and my new superfood friend, the avocado. reheated rice and potatoes (more leftovers – waste not want not) served on the side and bob’s yerfuckin uncle. a coupla pics y’all. 
… or monster-sized … it’s a pick’em, lol!! Made these huge-ass spicy flavoured chicken breast (from M&M) sandwiches again … Crustini Buns from D’Italiano, loaded with shredded iceberg lettuce, thinly sliced sweet onions, thick sliced heirloom tomatoes (sorry, hidden in all the goodness, lol), a splash of 1/2 the fat mayo, and the silky smooth meltingly shimmering aforementioned Muenster … I LOVE LOVE this … and the beauty, all in – it’s 800 cals for the twins … looks like they LOVE LOVE me back, lol!!
danistrulytheman 