1 25 oz Jar of Trader Joe's Pear Halves, diced, (reserve the juice)
2 Packages of salad greens
1/2 lb of Gorgonzola
1/2 cup of walnuts
1/4 cup of Apple Cider Vinegar
1/4 cup of Olive Oil
Combine the juice from the jar of pears with the oil and vinegar. Place the salad greens in a large bowl. Add diced pears. Crumble Gorgonzola on top of the greens. Top with the dressing. Mix well. Sprinkle with walnuts.
For tailgate parties I have just the thing for us older folks worried about being healthy.
Microwave about 5 packages of no salt popcorn. (also know as packaging material)
When no one at your party eats any, save the rest.
It will last for at least 100 years. Wait for the next ticker tape parade and through it off a building!
For the plus side, the new varities of Chex Mix are Great. We love Peanut Butter and also Chocolat Turtle.
If you need any real recipes just let us know. My mother is a great cook. However her recipes are a little hard to follow. Instead of teaspoons and tablespoons.........it's a little of this and a little of that.
This is definitely not a low calorie Posting. Everything sounds good . Here's a favorite in our family. Ellen makes this artichoke dip: Chopped artichoke hearts , cheese , garlic and a dash of a secret ingredient (to be named later). Baked and served hot with tortilla chips ,crackers or bagel chips. Mouth watering and heavenly.
Many of you know I love to fish in the summer in NJ especially for fluke (flounder). I learned a great recipe from an old Italian fisherman for flounder filets that is second to none.
1. Take the filets wet them in water and then dip them in flour.
2. Beat (scramble 3 uncooked egges)and dip the filets.
3. Dip the filets in Nabisco Cracker Meal* NOT Breadcrumbs.
4. Fry the filets in hot oil for only 3 minutes.
5. Then let the filets cool/dry on a paper towel for a minute or two.
* The cracker meal will stay a light yellow color and will NOT turn that burnt brown shade as with breadcrumbs.
6. As for the cocktail sauce use either Chili Sauce or Heinz Ketchup. Mix in Gold's Hot Horseradish (white) to suit your taste with a touch of Tabasco Sauce and a teaspoon of lemon juice.
* The fish stays moist and delicious on the inside when cooked in this manner. And the cocktail sauce will be the best you ever tasted.
I made this for all the kids in the neighborhood growing up and they ate it as if it was candy. Flounder is NOT fishy tasting but rather flaky delicious white meat that you cut with a fork.
I would like to know where your favorite Burger joint is?
That great American creation on which we feed ( although not as much as in my younger days )
"Medium rare with mustard 'be nice Heaven on earth with an onion slice I'm just a cheeseburger in paradise"
"I like mine with lettuce and tomato...Heinz 57 and french fried potatoes...Big Kosher pickle and a cold draft beer...Well good g-d almighty which way do I steer for my cheeseburger in paradise?"
Anyone who lives on Long Island must know of "All American Burger" on Merrick Road in Massapequa. You can't beat it for taste and price. ( I swear the fries are as good as Nathan's)
The Rare Grill. on Bleeker st. Super Gourmet burgers, more like designer burgers, great cut of beef. I had a burger with truffles, tequila sauce . Cody had burger w/ portobello mushroom and blue cheese. Unbelievble, Waffle fries , the best ever. A real sour garlic pickle made you pucker. $10.00 Great music
Listen Folks , I hate to brag but Cody likes to cook and is a food channel junkie. He made awesome crab cakes and the richest Fetticine Alfredo you've ever had just 2 nights ago. He loves to 'patchka'in the kitchen.
BTW the secret ingredient that tops it off is: sprinkle a healthy layer of parmesan chees on the top of the entire dip before you bake it. The cheese melts into all the cracks ...yummy. Also use real garlic not powder.
I always go for a snack after reading these comments. LOL
My mother makes a great brisket. The gravy is awesome. When we were kids and even now I LOVE to put few slices on an onion bagel the next day as a sandwich.
Jackie, with all the bagels in your family, did you ever try that?
Hey Steve, I've been eating your Mom's cooking for years. In fact she occasionally makes me stuffed cabbage and her famous rugalach. I won't let anyone share it with me. Ha See , here's another perk I get living in Florida.
Jack , can you tell me why they still can't make bagels down here? You'd think after all these years they should get it right. All these places coin themselves as 'NY Style'.Riiight!
Hey Rob from Florida, thanks for the Blecker St Rare call. i walk by it with my wife all the time and we keep meaning to try it. Finally a recomendation. The grand canyon on montague st in brooklyn heights is super, i love a Kaluba or Soul burger. Also Peter Luegers does one at lunch and it's not expensive.
We use a gas grill all year long so we naturally make burgers many times. We've tried everything from hot sauce mariades to gourmet tenderizers and everything in between. I think by using different cuts of meat meat makes the difference, As we are the cholesterol generation , we naturally buy the lean cut of beef .I guess it makes the guilt of eating red meat less. 90/10 - beef/fat or ground round works great. Since the fat drips off in the grill the fat content of the burger is lower but still tasty. Then , there's what I call the 'cheese factor' , blows my theory right out the window. LOL There you go , I never thought I could ramble on about this...I'm losing it...
Here's an simple healthy and delious 30 minute meal. Place a Salmon filet on a glass pyrex pan. Coat the filet lightly with olive oil . Spread a laver of chopped or minced garlic on top followed by a liberal 1/4 inch layer of pesto sauce. Bake in the oven at 350 degrees approx 12 - 15 minutes (longer for thick pcs.)
We call this 'Salmon-Ellen' LOL
Quick tip I like- place a pc of tin foil in the pan under the filet. This causes the crummy side of the fillet to stick to it so the fish flakes apart easily and my favorite part: clean up is a snap.
How about a drink recipe? Pina Coladas anyone. hers's a simple one that works for me , so far no complaints , especially after the 2nd drink.
I'm not sure of the exact measurements. But use:
Dark Rum Coco lopez vanilla extract or even better and creamier - vanilla ice cream pineapple
Get your blender , I use the LIP proccess for blenders 1st add the Liquids (booze, mixers etc.) then the Ice (prefarably crushed since it blends better) then the Product (powder mixes , fruits , etc) Don't overdue the Coco lopez since the ice cream will add it's own sweetness. If you don't want the ice cream substitute vanilla extract. Blend thoroughly and garnish with a pineapple spear and umbrella of course.
Chai is a spiced tea that is very aromatic and when combined with a creamy base is great either hot or cold. You can by it in the stores premixed , but are usually loaded with sugar that masks the true essence of the beverage. OR , you can brew it at home like any other tea and then mix it with soy milk or regular milk. Sweeten as you like or flavored.
As an added boost try it with a shot of rum or baileys irish cream
Jody, I went years ago and I wouldn't mind going back. Who's this Anrew guy?(lol).Today I want for classic Chinatown lunch right out of the late sixties: Wo Hop for the best Wonton Soup,Wor Shu Op(no one makes it any more) andthe best noodles for soup,duck sauce and mustard ever!So crispy
For the SUNY Albany alumni crowd Browns Brewery in Troy is where I go after Matt's football games . i watched second 1/2 of Giant win while eating 10 hot huge great wings with blue cheese dressing and awesome Brown Ale for $6 $3 for the wings and 3 for a pint. So i gave blood sample today for Cholestrol, etc and I swear it was too thick to come out.Lipitor is for amatuers,you need Tricor if your a real man!
The most consumed drug today is cholesterol medicine. I think drug companies secretly worked with the fast food consortiums to find a way for them to continue to pump junk food into us, but do it without guilt. So, why don't they create a new category on the drive thru menu. " I'll have a statin-burger"
Peter Luger's steak sauce is a staple in my house. Whenever I go to BJ's I usually find myself in that isle.
Augie...
When I went to SUNY Albany my favorite haunt was MB & G ( Madison Bar & Grill) in downtown Albany...probably long gone by now. But they had awesomw wings.
But if you really want to talk wings then it is Duff's in Buffalo. By far the best wings you'll ever have. "They do call them Buffalo Wings, don't they?"
SUNY Albany part 2. i drove thru Albany for first time since the 70's right down madison along Washington Park that now is mega impressive, the whole area is yuppified and the student ghetto cleaned up. The Capital was impressive . I loved going to Jack's Oyster House when I had cash. Remember Joe's Caterers with their own giant Rye Bread and awesome triple deckers
You were fortunate that you went to Albany amidst civilization. At Delhi the town had NO restaurants , fast food , bars, nothing . The nearest sandwich was at 7-11 shrink wrapped and labeled.
If we wanted something we had to go to Oneonta . Especially on weekends, no wonder I spent more time at New Paltz.
40 Comments:
At 9/09/2006 1:15 PM ,
Rob said...
"Put the lime in the coconut, mix it all together"
Hey , who's got the ultimate martini,
lead me to happy hour.....NOW
At 9/09/2006 5:56 PM ,
Rob said...
What you need is a 30 minute meal . I don't know what Rachel would suggest but a 30 minute take out seems to be in order. Grab the menu folder.
Wings plus-medium hot , extra side of bleu cheese dressing and curly fries.
Chinese is good too, I forgot,that was last night. Moo Shoo for 2 .
For dessert...lipitor , crestor, etc.
At 9/10/2006 8:45 AM ,
Mitch said...
In honor of the first Football Sunday, here is a tailgaters delight:
Kup's Coronary Bypass Chili Dip
1 8oz Bar of softened cream cheese
1 Can of Hormel Chili "No Bean" (only if you are entertaining friends)
8-12 oz Shredded Cheddar or any combo pack of cheeses e.g. Monterey Jack etc.
Spread softened cream cheese on bottom of glass pie dish. Layer the chili and then spread the cheese on top.
Bake 350 until cheese melts.
Serve with large tortilla chips for dipping.
Don't forget your Zocor later that evening.
At 9/10/2006 8:58 AM ,
Mitch said...
And for a healthier alternative ...I love this:
"Lynda's Perfect Pear Salad"
1 25 oz Jar of Trader Joe's Pear Halves, diced, (reserve the juice)
2 Packages of salad greens
1/2 lb of Gorgonzola
1/2 cup of walnuts
1/4 cup of Apple Cider Vinegar
1/4 cup of Olive Oil
Combine the juice from the jar of pears with the oil and vinegar. Place the salad greens in a large bowl. Add diced pears. Crumble Gorgonzola on top of the greens. Top with the dressing. Mix well. Sprinkle with walnuts.
At 9/10/2006 9:55 AM ,
steve kiv said...
For tailgate parties I have just the thing for us older folks worried about being healthy.
Microwave about 5 packages of no salt popcorn. (also know as packaging material)
When no one at your party eats any, save the rest.
It will last for at least 100 years. Wait for the next ticker tape parade and through it off a building!
For the plus side, the new varities of Chex Mix are Great. We love Peanut Butter and also Chocolat Turtle.
If you need any real recipes just let us know. My mother is a great cook. However her recipes are a little hard to follow. Instead of teaspoons and tablespoons.........it's a little of this and a little of that.
At 9/10/2006 11:22 AM ,
Mitch said...
Yes Nona...I do love that one!
At 9/10/2006 11:43 AM ,
Rob said...
This is definitely not a low calorie Posting. Everything sounds good . Here's a favorite in our family. Ellen makes this artichoke dip: Chopped artichoke hearts , cheese , garlic and a dash of a secret ingredient (to be named later). Baked and served hot with tortilla chips ,crackers or bagel chips. Mouth watering and heavenly.
At 9/10/2006 6:12 PM ,
Rob said...
Attention anyone making comments here:
Please invite me over when you cook.
Coffee Corner is Coming Soon, very soon. So stay posted. All caffeinated comments are welcome (decaff ones too)
At 9/11/2006 11:41 AM ,
Bob Hutt said...
Many of you know I love to fish in the summer in NJ especially for fluke (flounder). I learned a great recipe from an old Italian fisherman for flounder filets that is second to none.
1. Take the filets wet them in water and then dip them in flour.
2. Beat (scramble 3 uncooked egges)and dip the filets.
3. Dip the filets in Nabisco Cracker Meal* NOT Breadcrumbs.
4. Fry the filets in hot oil for only 3 minutes.
5. Then let the filets cool/dry on a paper towel for a minute or two.
* The cracker meal will stay a light yellow color and will NOT turn that burnt brown shade as with breadcrumbs.
6. As for the cocktail sauce use either Chili Sauce or Heinz Ketchup. Mix in Gold's Hot Horseradish (white) to suit your taste with a touch of Tabasco Sauce and a teaspoon of lemon juice.
* The fish stays moist and delicious on the inside when cooked in this manner. And the cocktail sauce will be the best you ever tasted.
I made this for all the kids in the neighborhood growing up and they ate it as if it was candy. Flounder is NOT fishy tasting but rather flaky delicious white meat that you cut with a fork.
Bon Appetit!
At 9/11/2006 6:20 PM ,
Mitch said...
I would like to know where your favorite Burger joint is?
That great American creation on which we feed ( although not as much as in my younger days )
"Medium rare with mustard 'be nice
Heaven on earth with an onion slice
I'm just a cheeseburger in paradise"
"I like mine with lettuce and tomato...Heinz 57 and french fried potatoes...Big Kosher pickle and a cold draft beer...Well good g-d almighty which way do I steer for my cheeseburger in paradise?"
Anyone who lives on Long Island must know of "All American Burger" on Merrick Road in Massapequa. You can't beat it for taste and price. ( I swear the fries are as good as Nathan's)
At 9/11/2006 9:13 PM ,
Rob said...
The Rare Grill. on Bleeker st.
Super Gourmet burgers, more like designer burgers, great cut of beef.
I had a burger with truffles, tequila sauce . Cody had burger w/ portobello mushroom and blue cheese. Unbelievble,
Waffle fries , the best ever. A real sour garlic pickle made you pucker. $10.00
Great music
Wish they had this place in SoFla .
At 9/12/2006 12:05 AM ,
Mitch said...
Samuel L. Jackson just checked in...
He votes for "Big Kahuna Burger"
"Now that's a tasty burger"...lol
At 9/12/2006 10:16 AM ,
Mitch said...
This comment has been removed by a blog administrator.
At 9/13/2006 10:29 PM ,
Rob said...
Listen Folks , I hate to brag but Cody likes to cook and is a food channel junkie. He made awesome crab cakes and the richest Fetticine Alfredo you've ever had just 2 nights ago. He loves to 'patchka'in the kitchen.
BTW the secret ingredient that tops it off is: sprinkle a healthy layer of parmesan chees on the top of the entire dip before you bake it. The cheese melts into all the cracks ...yummy. Also use real garlic not powder.
I always go for a snack after reading these comments. LOL
At 9/14/2006 5:10 PM ,
steve kiv said...
My mother makes a great brisket. The gravy is awesome. When we were kids and even now I LOVE to put few slices on an onion bagel the next day as a sandwich.
Jackie, with all the bagels in your family, did you ever try that?
At 9/14/2006 10:48 PM ,
Rob said...
Hey Steve, I've been eating your Mom's cooking for years. In fact she occasionally makes me stuffed cabbage and her famous rugalach. I won't let anyone share it with me. Ha See , here's another perk I get living in Florida.
At 9/14/2006 10:56 PM ,
Rob said...
Jack , can you tell me why they still can't make bagels down here? You'd think after all these years they should get it right. All these places coin themselves as 'NY Style'.Riiight!
Could it be the water?
At 9/15/2006 4:49 PM ,
augie said...
Hey Rob from Florida, thanks for the Blecker St Rare call. i walk by it with my wife all the time and we keep meaning to try it. Finally a recomendation. The grand canyon on montague st in brooklyn heights is super, i love a Kaluba or Soul burger. Also Peter Luegers does one at lunch and it's not expensive.
At 9/15/2006 5:24 PM ,
steve kiv said...
Wow Rob, I forgot that you're right by my mom. You know if you put in a request she'll never turn you down.
She's coming up to visit here for the Holidays so Judy and I emptied out the refrigerator and the freezer and got plenty of new tupperware containers.
Can't wait. I'm doing my weekly menu right now!
At 9/16/2006 11:17 PM ,
Rob said...
We use a gas grill all year long so we naturally make burgers many times. We've tried everything from hot sauce mariades to gourmet tenderizers and everything in between. I think by using different cuts of meat meat makes the difference, As we are the cholesterol generation , we naturally buy the lean cut of beef .I guess it makes the guilt of eating red meat less. 90/10 - beef/fat or ground round works great. Since the fat drips off in the grill the fat content of the burger is lower but still tasty. Then , there's what I call the 'cheese factor' , blows my theory right out the window. LOL
There you go , I never thought I could ramble on about this...I'm losing it...
BTW- Pepper cheese / jalapeno works great
At 9/17/2006 7:53 PM ,
Rob said...
Here's an simple healthy and delious 30 minute meal. Place a Salmon filet on a glass pyrex pan. Coat the filet lightly with olive oil . Spread a laver of chopped or minced garlic on top followed by a liberal 1/4 inch layer of pesto sauce. Bake in the oven at 350 degrees approx 12 - 15 minutes (longer for thick pcs.)
We call this 'Salmon-Ellen' LOL
Quick tip I like- place a pc of tin foil in the pan under the filet. This causes the crummy side of the fillet to stick to it so the fish flakes apart easily and my favorite part: clean up is a snap.
At 9/28/2006 9:40 PM ,
Rob said...
What's the Matter , you guys aren't hungry anymore?
At 9/29/2006 12:21 PM ,
Mitch said...
Rob... I'm always hungry.
Where are all the recipies?
I have a ton of them, but getting Lynda to part with them is another story.
At 9/30/2006 11:39 PM ,
Rob said...
How about a drink recipe?
Pina Coladas anyone. hers's a simple one that works for me , so far no complaints , especially after the 2nd drink.
I'm not sure of the exact measurements. But use:
Dark Rum
Coco lopez
vanilla extract or even better and creamier - vanilla ice cream
pineapple
Get your blender , I use the LIP proccess for blenders 1st add the Liquids (booze, mixers etc.) then the Ice (prefarably crushed since it blends better) then the Product (powder mixes , fruits , etc)
Don't overdue the Coco lopez since the ice cream will add it's own sweetness. If you don't want the ice cream substitute vanilla extract. Blend thoroughly and garnish with a pineapple spear and umbrella of course.
At 10/14/2006 6:44 PM ,
Rob said...
'CHAI BABY'
(pronounced CHai.. like CHow)
Chai is a spiced tea that is very aromatic and when combined with a creamy base is great either hot or cold. You can by it in the stores premixed , but are usually loaded with sugar that masks the true essence of the beverage. OR , you can brew it at home like any other tea and then mix it with soy milk or regular milk. Sweeten as you like or flavored.
As an added boost try it with a shot of rum or baileys irish cream
At 10/15/2006 11:25 PM ,
steve kiv said...
easy prep and fool proof...
saute one onion in olive oil until brown. Add chicken or veal and place gently in the pot.
Cover pot tightly.
Cook at high until you smell smoke.
Turn off stove and go out to dinner.
At 10/20/2006 10:52 PM ,
Rob said...
How many of you have a folder of take out menus in their kitchen drawer?
My favorite chinese take out knows to give me the fresh mustard , not packages even without asking....LOL
At 10/21/2006 7:40 AM ,
Mitch said...
That kitchen drawer has menus & many out of date coupons as well...lol
As far as "house mustard"...I always have to ask
At 10/22/2006 6:59 PM ,
steve kiv said...
I can't remember my phone number.
BUT......I can remember everything on the take out menus!!
At 11/02/2006 5:17 PM ,
augie said...
I'm dreaming of a Peter Luger's steak and would love an outing to Lugers ...in Brooklyn
At 11/03/2006 2:34 PM ,
augie said...
Jody, I went years ago and I wouldn't mind going back. Who's this Anrew guy?(lol).Today I want for classic Chinatown lunch right out of the late sixties: Wo Hop for the best Wonton Soup,Wor Shu Op(no one makes it any more) andthe best noodles for soup,duck sauce and mustard ever!So crispy
At 11/03/2006 9:54 PM ,
Rob said...
My LDLs just jumped 20 points
At 11/05/2006 9:29 AM ,
Mitch said...
Peter Luger and Lipitor...sounds great!
At 11/05/2006 10:12 PM ,
steve kiv said...
Mitch!
You can get Peter Luger's steak sauce in the refrigerated section of the supermarket.
Put some on a tofu burger and there you have it.........
sawdust and sauce!
At 11/06/2006 1:29 PM ,
augie said...
For the SUNY Albany alumni crowd
Browns Brewery in Troy is where I go after Matt's football games . i watched second 1/2 of Giant win while eating 10 hot huge great wings with blue cheese dressing and awesome Brown Ale for $6 $3 for the wings and 3 for a pint. So i gave blood sample today for Cholestrol, etc and I swear it was too thick to come out.Lipitor is for amatuers,you need Tricor if your a real man!
At 11/06/2006 8:48 PM ,
Rob said...
Real Men don't eat Quiche...
The most consumed drug today is cholesterol medicine. I think drug companies secretly worked with the fast food consortiums to find a way for them to continue to pump junk food into us, but do it without guilt. So, why don't they create a new category on the drive thru menu. " I'll have a statin-burger"
At 11/06/2006 10:15 PM ,
Mitch said...
Steve...
Peter Luger's steak sauce is a staple in my house. Whenever I go to BJ's I usually find myself in that isle.
Augie...
When I went to SUNY Albany my favorite haunt was MB & G ( Madison Bar & Grill) in downtown Albany...probably long gone by now. But they had awesomw wings.
But if you really want to talk wings then it is Duff's in Buffalo. By far the best wings you'll ever have. "They do call them Buffalo Wings, don't they?"
At 11/07/2006 9:46 AM ,
augie said...
SUNY Albany part 2. i drove thru Albany for first time since the 70's right down madison along Washington Park that now is mega impressive, the whole area is yuppified and the student ghetto cleaned up. The Capital was impressive . I loved going to Jack's Oyster House when I had cash. Remember Joe's Caterers with their own giant Rye Bread and awesome triple deckers
At 11/07/2006 9:17 PM ,
Rob said...
You were fortunate that you went to Albany amidst civilization. At Delhi the town had NO restaurants , fast food , bars, nothing . The nearest sandwich was at 7-11 shrink wrapped and labeled.
If we wanted something we had to go to Oneonta . Especially on weekends,
no wonder I spent more time at New Paltz.
At 11/08/2006 11:51 AM ,
augie said...
As I recall none of us went from college to college for the food
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