Favorite Birthday Food

 Everyone always has to have a special meal on his or her birthday. It could be a juicy diner hamburger with a large size of fries and onion rings. It could be a bowl of spaghetti, graced with garlic bread. These are the foods that help make the day even more special.

What is your favorite birthday meal? Mine used to be risotto Milanese , the creamy saffron drenched rice dish from Milan. Now it's spaghetti with sauce although I wouldn't;t say no to shrimp cocktail and clam chowder.

What dish  makes your special day sing? Let us know.

Throw Anything Together

 There are days when you can;t go to the grocery and get everything you want. What to do when meal time rolls around? Use what you can to create a tasty meal.

In those times it;s good to rely on a semi stocked pantry  fridge or freezer. Beans can be used hot or cold in a variety of dishes.add them in a tomato sauce with garlic and chili powder and you have a quick chili. Any leftover onions can be chopped and add to it. A tasty hot dish is beans and rice,This makes for a good side or even a main course.In warmer weather a bean salad is always a nice side for a lunch or dinner. You could even make a cold beans and rice salad for a barbecue when the weather warms up. Serve it on toast for a British take.It makes for a quick lunch especially on a busy weekend. Another staple rice can be blended with anything. If you have leftover rotisserie chicken shred it and cook it with some butter and rosemary for a satisfying dinner. To jazz it up a bit add some saffron if you have it. If not try any spice from garam masala to adobo for more flavor. RIce can also be used to stuff peppers if you have them. Mix it with such chopped vegetables as cherry tomatoes, corm and even chickpeas.

Leftover are always great  for repurposing. Those left over burger patties can be broken up and stuffed into peppers or onions. mix them with breadcrumbs - which everyone has. Another ground beef dish -  leftover meat loaf can be sliced and made into hot sandwiches just by putting the slices on bread and then covered in gravy . If there's no gravy  you could use  barbecue sauce on it. Any leftover fowl can be mixed with noodles for a hardy dinner. Take turkey or chicken and chop. Add cooked egg noodles , mix and bake. Those slices of cheese? Shred them and use those as a topping.Can dessert be done this way? Yes!Mix in cereal with your ice cream for a fun twist. Add syrup for a sundae. Surprisingly melted ice cream can be used for milk in a cake. It will have a denser crumb than the average cake and a much more flavorful taste. It doesn't have to be vanilla, You could try chocolate .butter pecan or anything Dust with confectioners sugar if you have it.If you have milk then make a glaze to drizzle over it.

Ingredients can be put together to make a tasty and interesting meal or dessert. See what you have. Be creative . It'll make for a fun cook or bake.

Picnic For One

 If you want to have something indulgent this summer try a picnic for one. This can be your favorite foods in your favorite outdoor setting wither the park , the beach or the backyard. It's time to treat yourself to some good food and good rest.

An easy picnic would be getting a hero from any grocery store or Jersye MIkes. The last can customize the sandwich to what you want, whether you go for a vegan or an Italian one full of prosciutto and ham.With these you can easily grab an ice tea or soda and bag of chips. Take it to your favorite green or sandy spot with a blanket  and Kindle (or go old school with a book). Bring a sleeve of your favorite cookies too and maybe a thermos of iced coffee. Keep the mess both for yourself and for the environment down to a minimim.It's a sandwich so there's no need for plastic utensils. Throw all wrappings and empty bags along with cans and cups away too. Should you bring your favorite hamburger or chicken nuggets to the park?Or what about a salad?It's up to you but it can be messy. It helps if there are picnic tables nearby where you can sit and have a proper meal. If not, stick to the simplest and relax.

Of course you can indulge yourself in a backyard picnic. You can mess up as much as you want because your kitchen and garbage cans are near by. A mini version of a salad NIcoise is a great treat Make a small salad and add a half a can of tuna in oil (you could add the whole can if you really love the fish)along with one sliced hard boiled egg.Add tomatoes ,  an artichoke heart or two along with olives . Serve with a crust piece of french bread and olive oil and a chilled glass of white wine. Another indulgent salad for one is a panzinella or Italian bread salad. Take two vine ripened tomatoes and cut into slices. Add them to olive oil A small minced onion and a minced garlic clove will also add some flavor. Through in two torn pieces of Italian bread and stir. You can also  chill it for a more refreshing bite too.  A shrimp cocktail is the perfect meal outside . Cooked shrimp is an easy buy at your local grocery store.  Sit back under a tree, in your favorite lounger and enjoy. A shredded lobster or crab salad is another summer meal perfect for an indulgent meal  for one outdoors.

A picnic for one can be a relaxing meal time. You;re with your favorite foods in the fresh air.Try it and enjoy.

Barcelona's A True Classic Revisited

 Very few restaurants make it to their ninetieth birthday but Barcelona' sin Garfield, New Jersey  has. This is a throwback to eateries from decades ago. friends and family gather around tables or the bar for good old fashioned Italian and American dishes. You can get everythign form a thin crust pizza to a hamburger.

You can pass by it if you're driving quickly. It;s in a working class neighborhood in a town that was a suburb of Passaic.The atmosphere alone is worth the visit. Friends and family gather there, especially on a Friday nioght to share a communal bowl of salad and drink martinis as they play along with "Jeopardy". The food though is phenomenal and there's so much to choose from. There are the Southern Italian classics , from pizza to spaghetti to just meatball  dishes.Ravioli and lasagna lovers will go wild for the vast array of sauce  choices You can order hot or cold subs along with a variety of soups. There's also American food too. Their open steak sandwich is served with fries and a salad along with a hamburger and mushroom.

 I ordered the small onion pizza with a side of anchovies. (My dinner mates didn not want an anchovy pie). Every inch of the pie was covered with think strings of onion. Add the anchovies and I was in heaven. The crust is crispy and thin, The cheese and sauce were not overpowering as with some pies.

We  also ordered classic spaghetti with a grapefruit sized meatball on top. This is what pasta lovers dream of . The sauce was a tasty blend of tomato and tomato paste, rich with garlic and oregano. Their spaghetti with mushrooms  sounds just as tasty and will be tried on thei next trip. The prices are pretty good with $9 for a small plain pizza  while the spaghetti was $8.50. All meat  dishes are under fifteen dollars. There is even a dessert menu of Italian and American favorites.

If you're in Garfield for either lunch ro dinner come to Barcelona's It's good old fashioned food at good, old fashioned prices. It's like going to a family dinner.

Barcelona's is located at 38 Harrison Ave ,Garfield New Jersey, a block south of the Garfield Walmart. Go to www.Barcelonasnj.com for more info

It's Still Barbecue Time

It is still summer and we will still have warm weather well into the fall. That means cooking out and still enjoying barbecue favorites. You could add an autumnal touch with different spices. too.

This is the season for tailgating too and you can easily make those game day treats in the comfort of your backyard.Hot dogs are big with the football crowd. Think piling them with either sauerkraut or chili sauce. A novel idea for the season is an apple relish or chutney. This involves peeling and cooking any red apple along with a a green Granny Smith one.Ginger, onions and apple cider vinegar is mixed in along with raisins to create a sweet and tart topping for both hot dogs and bratwursts. This would also be good with barbecued pork chops too for a hearty outdoor meal. Hamburgers are another great barbecue dish. Add a layer of sharp Vermont cheddar and applewood smoked bacon for a substantial lunch or dinner, You could turn this into a vegan treat by using Beyond Burgers topped with soy cheddar and Morningstar Farms soy bacon.You can also take a fall classic turkey.Home chefs can grill a turkey breast on the barbecue.Use a sweet rub made with brown sugar or one with herbs. Have ii with gravy and barbecued butternut squash brush with herbed butter.

Of course steaks are always on the barbecue menu.Elevate them to the next level with a red wine sauce. This is made with a Cores di Rhone red, mixed with garlic, unsalted butter and freshly ground black pepper.You could also serve the steaks with a fresh chimichurri sauce. It's an easy make of just red wine vinegar and garlic and a blend of oregano, parsley and cilantro. Sometimes simplicity is the best route to take. Marinate it in olive oil and lemon with a sprinkling of oregano. This can be squash strips and carrots for a simple side.Parsnips and turnips can also be roasted and served with a sage infused butter. in a week or two there will be the first batch of pumpkins, and these, too, can be added to a late season barbecue.Keep in mind that you need to buy the kind used for pumpkin pies and not the ones used for decoration.It has to be sliced and then the seeds and pulp have to be taken out.After that you can add butter or olive oil along with such spices as cardamon or nutmeg.

It's still barbecue season. Keep grilling delicious meats and veggies during these late summer days. Add a touch of fall seasoning like nutmeg , pumpkin or apple to make it interesting.

Helping After Ida

 Hurricane Ida left most of the US in unsurpassed misery.Some areas got hit worse than others. These are people with flooded kitchens , no houses or no means of transportation. IT;s time to step up.

If you have family or friends in affected areas, then start making up care packages. Keep in mind that they may not have power to reheat your dishes. You may want to bring over casseroles when they've a few minutes out of the oven or better yet, invite family and friends over for dinner.They'll appreciate a hot meal as well as concern and a chance to vent their feelings. If you want to bring prepared food over think heroes loaded with all sorts of meats and veggies. It's like a big meal unto itself. Another idea is bring all the fixings for a barbecue. They can have a hot lunch or dinner with  grilled steaks or chicken. Hamburgers are also a good bring as are hot dogs. Make some chilled salads like macaroni or three bean. Add a touch of lightness with a fruit salad or some kind of chilled pie.

Another way to help your community is donating time to shelters who are housing many families right now. Donate what you can like cans of veggies and beans. Ask your local restaurants to donate food too. They can create large quantities of lasagna or chicken and mashed potatoes .They  can also provide rolls and salads too. Groups can also donate much needed water and baby formula. Remember to also donate pet food because many have brought their animal companions with them too. Also donate cat litter  along with people essentials like deodorants, toothpaste and diapers. Bring bags of apples and oranges for kids to snack on. If you feel like creating a big bake with cookies or cupcakes do so. You can also buy large trays of these to the shelter

Many have been affected by Hurricane Ida. We have to do what we can to help those who were affected. It could be making a meal or donating food. Nourish them  not just with dinner or lunch but with care and love.

Flag Day - Start Of The Barbecue Season

 Today is Flag Day and it's really the start of the barbecue season. What will work this season of getting back together. Everything and anything goes.

Barbecue is coming back in a big way. We can now have family get togethers and pool parties again. You can go huge with bison burgers and rib eye steaks, For a smaller get together think of grilled lamb chops. These are over the top but affordable. Keep in mind to let them warm up to room temp before putting them on the barbecue.Another over the top meat to grill is lobster. The tail is the best for this so you can easily buy the tails at your local fish market. Preparing it is not as hard as some home chefs think.Use the same cooking shears you use for butterflying chicken to cut away the shell. It's then using a knife to split the tail meat. THis will curl up when cooking so put it on wood skewer to prevent this from happening. You could also use the skewers for shrimp kebobs too. Intersperse grape tomatoes and pepper chunks for more flavor.This works for scallops too along with London Broil.

 It's also time for fancy  summer drinks since we are celebrating again.Many would just prefer beer  but what  about some of the fancier IPA(or India pale ales). Get the best like the San Diego brewed Ballast Point Sculpin. This has a tropical fruit flavor, a great thirst quencher for a hot night. The company has gone out on a limb with such diverse flavors as habenero, grapefruit and coffee.Another IPA is the popular Dogfish Head Flesh and Blood. Try this with good old fashioned burgers and dogs.It's brewed with lemon flesh and blood orange juice. Lemon and orange peels are also added in to give this a grown up lemonade vibe. Another grown up lemonade is the actual stuff with a shot of vodka. Just make the lemonade fresh and add what you feel is a good and heady amount. Want something tamer? Try mocktails. You can create a refreshing one using pureed watermelon, lime juice and seltzer. Garnish with mint leaves.A non'alcoholic punch made up of cranberry and orange juices and spicy ginger beers. Float orange slices in it for a more festive look.

Flag Day begins the barbecue season. Celebrate with a good old fashioned barbecue and a fun drink. It's time to enjoy the grill again.

Happy Birthday ,Poppy.

Ease Into Fall Cooking

The temps may not be as hot as they once were. The days are starting to get shorter. Autumn is coming and it's time to ease into cooler weather cooking. What does that mean? Adding different ingredients and thinking about more complex cooking.

One thing to do is take advantage of the harvests out now. Tomatoes plants are still yielding an amazing amount.It's a great time to make sauce and freeze it. You can also use herbs from the garden, such as oregano and rosemary as well. Tomatoes can also be turned into salsas and chili too and these can be frozen for later.If you want to be more adventurous try making ketchup. Many are put off by the idea of making  a condiment in their kitchens but it's pretty easy. It can be done in a slow cooker and you could easily have a bowl of ketchup for dinner that same day. Also take advantage of other harvests such as eggplants and onions. Again late summer and early fall is the perfect time for ratatouille, the mix of those veggies plus tomatoes. It has a fresh summery taste yet warming on nippy nights when the temps drop. Have it with warmed, sliced French bread and olive oil. Eggplant is also good sliced , breaded and air fried . You could slice it into sticks for a different and fun lunch or dinner.

Cooler days mean more elaborate yet still fun meals. Think tacos with different fillings. You can still have barbecued beef but shred it and use it as the main filling. The same with barbecued chicken. You can also grill salmon or tilapia for a different variation.A vegetarian option would be mashed kidney beans topped with  shredded cabbage instead of lettuce or even broken cauliflower or broccoli florets. This is nice way of using up the first of the fall harvests.Hamburgers can still be made but why not turn them into Salisbury steaks with gravy? They can be served on toast or with a side of homemade mashed potatoes.Ground beef or even vegan beef crumbles can also be turned into the Szechuan classic Ants Climbing A Tree. This is an exciting combo of cellophane noodles cooked with beef and soy sauce, zinged up with scallions. Kids will love this variation of hamburger and a fresh take on takeout food. It's also a time to start those sheet pan dinners. You can follow recipes or make up some combo of meat and veggies or just veggies for dinner. Try chicken with potatoes and sliced Brussels sprouts or  salmon with bok choy and green beans.

Ease into fall cooking with fun dishes that are warming and delicious. You can use the last of the summer harvest for ingredient as well as the first of the autumn ones. It's time for some serious cooking!

The Hot Temp Diet

What does this blog have in common with hot weather? Endless articles about noshing through a heat wave. I've  written about how and what to cook and eat during a heat wave. The advice is the same.Eat light, eat healthy. It's a way of living through it.

As I've always recommended, go for salads. They're light to get down and easy to make after a long, sticky day at work.Again one of the most flavorful (and a true favorite) is Salad Nicoise. This is a fun mix of Bibb lettuce, tuna, and a host of veggies. The traditional recipe calls for green beans, potatoes, and plum tomatoes. Anchovies and hard boiled eggs are also added for more protein and flavor. The dressing is a blend of olive oil, red wine vinegar and dry mustard. A squirt of lemon and crushed garlic also give flavor. You can also wrap all the ingredients save the lettuce in Romaine leaves for Nicoise wraps. Another tasty cool dinner is Neopolitan bread salad. Slice up plum tomatoes , mozzarella cheese and Italian bread and soak in olive oil spiked with rosemary, oregano and garlic. If you want more substance with it. julienne strips of salami  or  bell peppers to add to it . A plain salad is always good too. Add yummy but nutritious extras like broccoli, cauliflower, and chickpeas and mix with a light, low calorie dressing.

Many people turn to the grill when the temps get hot. If you can stand the heat, then go for it.I've  recommended homemade burgers which are easy to make. For juicier ones add an ice cube in the center of each patty. Some other add ins are minced onions , garlic  and even peppercorns Grilled foil dinners are a perfect meal for a hot summer's night. Try chicken with onions and peppers, zested up with such herbs as oregano and rosemary Another quick idea is using canned veggies such as corn and string beans with steak  for a healthy and colorful supper. Even meat loaf can be foil cooked, Think of one laced with barbecue sauce. It can be sliced and served on hamburger buns. Fish such as salmon can also be foil grilled. Use lemon and parsley for flavoring along with sea salt and freshly ground pepper. Serve alongside a summery string bean or broccoli salad.One of the quickest and most classic meals is the quick tomato sandwich. It's just tomato slices on bread with a slick of mayonnaise. If you want want something healthier, and a tad more sophisticated. think tomato slices on olive oil soaked French or Italian bread.

It's another hot summer with high temps. Think of eating light and tasty with classic and simple recipes. It'll get any home chef through the hot days ahead.

The Versatile English Muffin

One of the best staples of any kitchen is the humble English muffin. It can be used for any meal and even makes a great night snack. If you think it's just a boring little crumpet, think again. It is versatile , going from a classic breakfast treat to a fun alternative  to hamburger buns.

It was Thomas Bath Thomas who brought this Victorian breakfast staple to the States from England in 1877. They were based on the English muffins that were sold in London at the time. They were slightly different in that they were thinner than the crumpets they were modeled on. Another change that Mr. Thomas made was  precutting them so they could easily be split apart with a fork. At first they were only sold to hotels and grocery stores. By 1880 they were so popular that Thomas had to open up a second bakery,One of the best aspects of them is that they're low in calories -only 130 per muffin and make a nice snack, especially with butter. Even though the original is the best, Thomas has other flavors and grains such as the seasonal pumpkin spice and whole wheat. Many love their blueberry and corn flavors too along with the honey wheat  and sourdough. The original, whole wheat and multi grain kinds are the most versatile. They are perfect for both savory and sweet recipes.Another great thing about them is that they're freezable and can be used weeks after they were first bought. Just take them out of the fridge and they can be thawed in the toaster or toaster oven.

English muffins are one of the best things to happen to breakfast. Thi early morning staple is a great starter with just a layer of butter or margarine and your favorite jelly.They're also a nice accompaniment to eggs sunnyside up or soft boiled ones, perfect for sopping up the yolk. English muffins are a great base for any breakfast sandwich. Try a classic of scrambled eggs and bacon or sausage. For zing add a drop of hot sauce to the eggs. A fried egg sandwich is another  light yet filling breakfast.One of the best recipes is Eggs Benedict. The muffin's  spongy texture is excellent for sopping up the buttery Hollandaise and runny yolk. The recipe can be varied with spinach being subbed in for the Canadian bacon for Egg;s Florentine or using a crab cakes for a lush , extravagant brunch.salmon can also be used for Eggs Atlantic or Eggs Benjamin. English muffins also make for great mini pizzas. It's just spooning  olive oil and  pizza sauce over the slices and then topping them with shredded mozzarella. Add fun extras such as sausage or peppers, onions or olives. The muffins also can be used instead of hamburger buns. They're even better because the nooks and crannies hold the burgers' juices , making them even tastier. English muffins can even be used for grilled cheese too for a different spin on the classic lunch bite.Add tomatoes and bacon for a take on the diner classic The Happy Waitress.

English muffins are a must have for any kitchen. They're a great way to greet the day or end it. They are perfect for both pizza and burgers. Best of all , have them hot from the toaster with just butter. Or create your own recipe. They are versatile and fun.

The NY Times Restaurant Issue

Fall in New York means a lot of things. It's the start of the new theater, ballet and opera season. Fashion Week reigns supreme in Bryant Park. Best of all restaurants, new and old roll out their menus with a variety of tasty main dishes and desserts. Luckily there is the New York Times restaurant issue to guide us.

Today's Times Food section is a cornucopia of reviews, stretching from Manhattan to even California. This is a great guide for those looking for a new favorite or for those spending a romantic fall weekend in the city. The Food section's most revered writers, Julia Moskin, jeff Gordonier, Eric Asimov Pete Wells, Florence Fabricant and Eric Asimov all offered reviews on some Manhattan's trendiest and most beloved eateries. The big news is about the Union Square Cafe moving to its' new location at 19th street and Park Avenue South.David Rockwell, known as the "restaurant whisperer" who also won a Tony for the musical "She Loves Me" has to extract the DNA from the original eatery and transfuse it into the new one.The move had to take place. The original building was deteriorating. Faucets leaked, The wiring was first installed during the Truman administration, over sixty years ago.It wasn't cost efficient to invest in repairs. A new location had to be found. It turned out to be a light, airy space with a mezzanine along with two (!) bars. The menu will remain the same with delicious appetizers and different pastas. The fans will follow along with the curious who will want to eat at this famed eatery.

Other famed Manhattan restaurants received their due as well. Chumley's that Village staple, once a Prohibition speakeasy is also reviewed.It's known for their cocktails but also  for their hamburgers. Chef Victoria Blamey, once the chef at such restaurants as Atera, Corton and Upland is now creating such flavorful dishes as a burger topped with bone marrow,a retuned version of her fried chicken along with a vanilla ice cream with parsnip puree. Florence Fabricant who reviewed it also reported that there will also be sixteen taps for beer, along with creative cocktails.She also reported on a slew of restaurants opening up around the Flatiron District and the Nomad neighborhood, One is Nur, run by Israeli celebrity chef, Meir Adoni and it will offer modern Middle Eastern food in a brasserie setting. Famed super chef, Wolfgang Puck is also opening a brand new restaurant, Cut,  which offers ten different kinds of steak, The issue stretches to the West Coast with Pete Wells review of famed Santa Monica eatery Cassia,It features Vietnamese thanks to Bryant Ng.His lamb breast is legendary, thanks to his spicing it with cumin seeds and Szechuan peppercorns.There's also a salute to the country's colonial French era with the iles flottante and a dark chocolate tart with bananas.

Fall is coming and with it new restaurants and revamped menus. It's a time of good eating - on both coasts. Go try them, and their amazing dishes.

It's The Barbecue Issue!!! Part One

Every one's thoughts turn to the outdoors when Memorial Day rolls around on the calendar. it's not the clear blue sky and balmy temps that 's the lure but the grill. It's barbecue season, with all the fun  and good food that come with it.It's time to leave a hot kitchen for a cool  grill.

The New York Times Food section covered all things related to it in today's issue. It's a keeper . especially for those planning on a big barbecue this weekend. One of the best articles is by regular contributor, Sam Sifton. He explains the basic, starting with the most basic - the fire.He parses the difference between direct heat (perfect for hamburgers) and indirect heat( good for slower cooking meats). There is also a how too about creating both on the same grill, whether it's a gas or charcoal fueled one. He then explains how meats from chicken to seafood to pork, beef and lamb, should be prepared and cooked. Mr Sifton recommends novice  grillers to go with the easiest - chicken. There are also tips on  on grilling all the meats along with how to prepare different types such as chicken breasts, shrimp and hamburgers. Melissa Clark gives a how to on how to roast an entire chicken outside.It's actually done in a skillet placed on the grill.One of the best things about cooking this way is that the drippings get saved as opposed to being dissipated . They can be used to saute sides. Ms. Clark uses it to saute spinach spiked with garlic and anchovies. Home chefs can vary the greens with ramps or chard.

Of course veggies are an important part of the cookout . John Willoughby and Chris Scheslinger wrote about the side side of barbecuing. Vegetables are surprisingly good for grilling. They grow tender without losing their flavor and can retain it days afterwards in the fridge.Both Mr. Willoughby and Mr. Scheslinger recommend bell peppers,eggplants and tomatoes. Even lemon and lime slices can be grilled, their juices lending some smokiness to dipping sauces.There is a smoky chimichurri sauce recipe that would be great with any grilled steak. Home chefs have to try the  recipe for red onion chutney that takes the grilled alliums to another level,thanks to brown sugar and a melange of spices that include chili and cumin. Chefs around the country are also on this grill anything bandwagon too.Another Food regular, Jeff Gordonier traveled around the country to see what professional cooks are throwing over the coals.There are glazed grilled carrots that are cooked first and then tossed into a dressing.Onions can be charcoal cooked  so their middles become creamy, savory puddings  while hunks of olive oil soaked bread can be tossed on the grill to  become toasty and smoky.Oranges can be cut and place don skewers to be toasted into chips.Anything can be used in a barbecue, a great idea for chefs who may be running low on food and ingredients.

Today's New York Times Food section will help any home chef  deal with grilling . There is some great advice that will work for  this year and for seasons to come. Save the section. It's truly invaluable

Steak And Potatoes Please

Sometimes the best meals are the simplest. The most famed and desired is  the simple steak and potatoes. It's an easy meal to make and thanks to the different cuts of meat and variety of potato recipes can be served a variety of ways. One day it can reflect the gaucho cuisine of Argentina the next , an homage to French bistro dining.

What steak makes for a good dinner./you have a choie.Most people go for the filet mignon .as we all know it's top of the line There are several reasons for this.It's not as marbled with fat as other cuts and extremely tender,It's best served cooked rare to medium. The best cooking method for it is searing or grilling. If searing , then you can  added a medallion of herbed butter for more flavor.A less expensive cut is the flank steak or London Broil. This is a triangular piece that has a robust beefy flavor and is good hot or cold. They are tougher in texture so marinating is in order.Try a simple oil and vinegar one, with some rosemary sprigs added. You can also try a soy and ginger one too. or for something exciting cook it gaucho style with a yummy chimichurri sauce. It's a spin on salsa Verdi with cilantro,tequila and lime juice.This  Sometimes you just want a plain hamburger. Use chop meat instead of the usual premade patties. Add some minced onion for a truly flavorful ones or insert a small blob of butter or an ice cube for tender moist ones.


As for the potatoes, there's a dozen recipes you can choose from. A plain baked potato is always the best It doesn't interfere with the meat's great flavor and you can use it to sop up the juices. Just bake in foil and add some butter or sour cream afterwards. You could also try pomme frites, the French way of making fries. These are then fried twice , the second time with garlic butter infused with parsley. You can serve aioli with both them and the choice of meat. Scalloped style is a great way to go, especially if you have filet mignon.These are thinly sliced  potatoes (use a mandolin for this) and baked with a cheddar  cheese sauce,layered in a casserole dish.You can sprinkled paprika or breadcrumbs on top for color and crunch.. Red potatoes also compliment any meat, even chicken and turkey. They're also easy to make. First coat in oil, sea salt and rosemary before being set in the oven for 30 to 40 minutes. One of the best recipes is mashed. Homemade mashed is excellent gracing a steak . Pour th e extra juice over the spuds and it is a classic meat and potatoes meal.

Nothing beats a good steak served with potatoes. It's simple yet filling., the perfect comfort dish for a cold night. Make it a variety of different ways. They're all good, they're all tasty.

The Perfect Summer Burger

This is the season for hamburgers.Nothing beats the good home made ones straight from a skillet or barbecue grill.These are the best whether just plain on a bun or dressed with condiments and extras. This German American classic was deconstructed in an article in today's New York Times Dining section by regular contributor and former editor of the issue,Sam Sifton.He relied on different sources for advice in making two varieties of the meat patty.The kind made depends on if you're a meat lover or not.There is the tavern style.This requires more meat namely eight ounces to a regular burger's four.However don't go past the eight ounces otherwise you"ll windup with an underdone mini meatloaf,according to chef Geoffrey Zakarian ,who creates lush and flavorful kind for the Manhattan restaurant The National Bar And Dining Rooms.Seasoning is more intense with more sea salt and pepper used.The result is a juicy patty brimming with flavor served on a toasted bun.The other version known as diner style is a thinner, crisper patty.These can be doubled on a bun for meat lovers .The tavern style is usually cooked for three minutes while the other is only cooked for a quick two and should have a burnished crust.The most preferred method of cooking is a good cast iron skillet over a regular flame on a burner or a grill.The hamburger meat should be chilled before cooking because the fat should still be solid and be allowed to melt slowly within the chuck. Mr. Sifton gives good advice as well. Forming the patties is the most important step.This is also the time to add extras and chefs will do so.Some butchers will as well throwing in bacon and even cheddar chunks and potato chips.Home chefs can add chopped onion for more flavorful burgers.The meat should be a ground chuck ,not too fatty but not too lean either.However it should be ground at home.Store ground meat can pose a health problem and there is also a second problem,that of the fat globules which makes for a mushy feel to the patty's interior.Keep it in the fridge until you're ready to cook. As for forming them, an ice cream scoop or spoon is recommended to extract a golf ball sized chunk of meat.This has to be tossed onto the grill in one fluid, swift movement.A pat of butter should be used as the grease.Use a heavy spatula to press down.It flattens the ball. Which now should be the size of a hamburger bun.Season and then wait ninety seconds before flipping on the raw side.What can you put on a done burger?Ripe tomato slices and Bibb lettuce only suggests Chef Zakarian, the last being perfect for holding the patty's juices.Then it's just ketchup and mustard. Mayo , sliced pickles and onions can also be added but these will infringe on the burger's taste. Nothing beats a perfect burger. The best is a homemade one, straight from the grill and brimming with juiciness. What better than that for a summer's meal.

Summer Fare InWinter

Winter foods can be heavy along with being not fun.There are weighty stews and goulashes along with roasts to deal with all in the name of getting warm.Yet you can have a fun summery fare even when there's two feet of snow outside.Your tummy will be warm thanks to these hot weather favorites. What says July an August more than a barbecue? If you're lucky to have an indoor grill use it.You cam make not only hot dogs and hamburgers but also ribs too.No grill? Use a frying pan for the dogs and burgers while you can oven roast the ribs.Sea food, always a summer treat, can still be had.You can get already made crab cakes to fry up along with tilapia for grilled fish.Little neck clams are in season right now and you can try whipping up a home made Manhattan clam chowder.These dishes deserve a great salad. Here you can rely on canned veggies to get that summery produce.Try beets or spring beans with freshly chopped onions for a nice taste of the garden.Another fun side is three bean salad,perfect with burgers or dogs. Of course you're not going to go for an icy treat when the temps feel like 30 below.You can make a summery cobbler using canned peaches or berries from South America(you can also use frozen strawberries and blueberries for this too)'Tarts can also be made with them and served with whipped cream.Cream pies, usually reserved for picnics and barbecues are a nice dessert in the winter.Buy already made Graham cracker and chocolate cookie crust and fill it with puddings such as coffee or banana.Decorate with Reddi Whip and fruit slices or shaved chocolate. Summer fare is easy to make when we're in the depths of winter.You have your favorite barbecue dishes even if there's two feet of snow outside.It's. It's A welcomed break from all that heavy winter food!

A Good Hot Meal

These days it's hard to have a hot meal, especially if you're still weathering Hurricane Sandy and her after effects. yet whatever the meal, a good solid plate of something hot is beneficial. It helps in  creating more normalcy in a disrupted routine.It also helps to gather your family and friends around just to give thanks and enjoy conversation.

Breakfast is always the most important meal and a good one means a good day ahead. Even having a hot breakfast sandwich at McDonald's is still a hot breakfast, complete with orange juice and fruit. The kids will love it . Most motel rooms have microwaves and you can always microwave eggs and bacon in it as well.Your best bet is a nearby diner. There you can get everything from oatmeal to omelets along with pancakes -a kid favorite .You can also get fresh squeezed juice there and bran muffins. too

Lunch is another matter. Most people will usually settle for a sandwich.If you can settle for burgers which are considered a hot and fun along with a salad, then you've got something good to eat.fast food places are a good place especially if you have picky eaters in your caravan.You can also consider again the diner or bringing in microwaveable meals.Dinner too can be found in your frozen food section(that is if your supermarket is open)Another idea is trying local pizzerias and Chinese takeout. You can eat healthy in both, along with just eating old fashioned pizza and fried rice, comfort foods much needed in these times.

A good hot meal means everything to those who are displaced.Whether it be  breakfast,lunch or dinner, it means the world to those who are now living in motels,hotel, and even shelter. It;s a way of being at home even though you're not.

Bunsatility

Everyone loves hamburger and hot dog buns. They;re softer chewier and somewhat sweeter than regular bread plus they're the perfect foil for grilled meat. However they;re also good for a variety of other sandwiches as well. To borrow a well known and well worn phrase - you have to think outside the bun.

Everyone loves a breakfast sandwich. You can use the hamburger ones to create your own Egg McMuffin, Its even better toasted. Another idea is using the hot dog ones and stuffing them with breakfast sausage links or bacon strips, scrambled eggs and cheese. It's' a fun way to start off the morning, Of course the buns are also good for that classic lobster roll. This is where a creamy lobster salad is made and then slathered all over a buttered and toasted bun. Another idea st taking Italian sausage or Philly cheese steaks as well. My favorite is pulled pork in a hamburger roll. This is known as a soak where my Dad was from and it's one of the best hot sandwiches around.

Since both hamburger and hot dog buns have a certain sweetness you can use them in bread pudding. They're also soft enough so you don't have any hard edges. Another idea is using them in English summer pudding. This recipe originally calls for brioche but you can use these in a pinch. Also both types of buns make excellent stuffing for turkey or even roast chicken.

Think outside the bun when it comes to hamburger and hot dog rolls. You can use them for any kind of sandwich. You can even have them in a dessert. They're not just for your average burgers and dogs.

Getting Ready For The Fourth

Today is the day before the holiday and it's time to make sure you get prepped and ready for tomorrow. After all the July 4th parties that will be remembered are the ones that are very good or very bad. Make sures your as sparkly and bright as any fireworks display.

The most important must have are your meats. Make sure you have what everyone wants whether it's hamburgers for the red meat lovers or chicken strips or breasts for the dieters. Also if you're going to be grilling any barbecue tomorrow,have the marinades and the sauce s on the ready. If you have time today you can also prepare them for tomorrow's meal. The one thing you buy last minute should be your fruits and vegetables. They always should be served fresh. You can run out early tomorrow to buy those.


You can either make the desserts today or tomorrow. If you want to bake, although here in the East Coast it's not really good baking weather - too much humidity and heat. You can make an ice cream bombe instead This is just layering three or four different flavors of softened ice cream in a big bowl, freeze overnight and then inverting it you're ready to serve . It's an easy dessert and one that goes well with fruit, syrup and whipped cream. You can also make fruit pops today for tomorrow. Either mash up fresh fruit and milk or seltzer or use fruit juices and fruit (although the last will be high in fructose). Another idea is have plenty of ready made cookies on store to make ice cream sandwiches for tomorrow.


Start your memorable July 4th party by prepping today. Start mixing tho marinades and sauces. Decide what will be the best dessert. Then get ready to have the bestAmericna holiday ever.

Hamburger Heaven

Hamburgers are the meal of choice during these summer days. They're easy to cook up and also fun to stop for on a balmy night. The best thing is you can have them your way, as a famous burger chain has always offered. You can have them as plain or as fancy as you want.

We have to thank Louis Lassen for creating the first burger in 1900 in Connecticut. Yet it was the Menches family of Hamburg New York who gave this concoction of ground beef and bread its' name .A few years after that the cheeseburger was born in Pasadena California where a young Lionel Steinberger (what else???) accidentally added a slab of cheddar to his sandwich. The very first hamburger chain was White Castle, created in the late Teens and early Twenties. Of course we all know about Ray Kroc who franchised the McDonald brothers' hamburger stand. The burger is a huge part of our modern lives. We can get them anywhere from diners to fancy restaurants. Hamburgers now come in everything kind of meat from bison and ostrich to the vegetarian quorn and tofu.

Cooking hamburgers can let you be creative. Add pizza sauce for a pizza burger or some onion soup to make it very tasty. You don't have to stick American or cheddar on the top ; instead go with Swiss or pepper jack slices for more of a kick. Ketchup is always a good moistener but barbecue sauce on any burger gives it zing and renders it much more flavorful . As for the bun nothing beat a regular sesame seed one that's been lightly toasted. Another good base are onion rolls that have bits of sauteed onion baked in the bread


Have your hamburgers your way. This is a food that's not only fun to eat but also fun to whip up . Add the usual or come up with something entirely new. That's what's so great about them. Make your hamburger your heaven!