Today was a day of trying new thing's!

I will post pictures in the next few days but I decided to go out and experiment.
1) I went and picked up a charcoal BBQ and cook up some steaks old school. After a weekend of watching a BBQ contest and getting some demos and tips I wanted to jump into some new techniques. Well, gas is fast but coal rules, WOW I forgot how nice the flavor is coming from a real BBQ. Now the question is do I start messing with this stuff and go towards smoking ribs and briskets?

2) I have a big function coming up tomorrow and Cindy and I decided we were going to venture with a big home baked cake and fondant cut outs. I even played around hand making flowers with the fondant. They weren't good LOL but were not that bad......a little practice. I will post pictures in the next couple of days to share but it came out pretty good.

Hope everyone had a great weekend!

BBQ Contest ALERT, come on down!!

Blazin Buttz grilling demonstration begins at 3pm on Saturday
Watch a master Griller in action and try some of the Best BBQ you have ever had! Frank is truly a master of his craft and it shows but most important it tastes!

Click here for the Information

Also competing is Chef Nilka from Hell's Kitchen!

Saturday 9/4
Grilling Turn In Times
12:00 pm entrée
1:00 pm Dessert
Baked Goods Turn In Times 11:00 am - 2:00 pm Breads, cakes, pies, cookies

Sunday 9/5
BBQ Turn In Times
12:00 Chicken
12:45 Ribs
1:30 Pork
2:15 Brisket

TangerOutlets at the Arches
152 The Arches Circle
Deer Park, NY 11729

This will be great, let me know if you are coming We can toast some ribs!

I Struck Gold!

Wow, earlier I mentioned about finding a hidden gem well I guess I had a good day. I had the pleasure of meeting Chef Michelle. Chef Michelle has appeared on the cooking channel, in Newsday, featured in the Hampton's and much more. Michelle brings more than just culinary talents to the table! She has a background as a educator and uses that to teach cooking(maybe we can get her to do an instruction video for us)to go along with her skills as a pastry chef. Her wedding cake designs are the type you feel bad cutting into. The biggest thing that got me interested was one of her specialties gluten free. More and more I am hearing about people looking and needing gluten free and it's not easy to find. Well Michelle doesn't just provide it she excels at it! The muffins I tasted were so good and if you didn't know you wouldn't know. If you know someone or you yourself need gluten free well check out her website. If you want to send some tasty treats to someone or me check out her website.
http://cookingwithchefmichelle.com/Home_Page.php

A Hidden Gem

Today we were out and about shopping and we went into a farmers market. I always like those because you never know what you will find. I came across a great food vendor and wanted to share. Divine Brine had a booth set up and had a few options that I jumped all over. I went first for the pickles, sour and bread and butter, they were great and had a fantastic fresh flavor to them. I then dove into the Caponata and that was awesome, it will be great as a appetizer. I then ended my sampling with Cranberry Apple Chutney, WOW no turkey sandwich should ever be served without it!!! I am posting the website they ship but they are also available right here on LI at Tanger outlets in Deer Park and will be in some Pickle festivals they list on their site.

Click here for Divine Brine

Here is their Facebook Page

1st Annual Taste of Tanger BBQ and Grilling Cook-Off

Everyone’s invited to join the BBQ Brethren in their first annual Taste of Tanger BBQ and Grilling Cook-off to be held at Tanger Outlets at the Arches on Saturday, September 4th (Grilling) and Sunday, September 5th (BBQ) from 10 AM - 5 PM. Teams from all over New York will test their skills! Food demonstrations, Live Music, Celebrity Chefs and more! Join us for the first ever Taste of Tanger Blue Ribbon Baking Goods Contest to be held on Saturday- a $5 fee benefits the Babylon Breast Cancer Coalition and enters your baking best!

Click here for more Info

And some more info

Our Friend Frank Sacco will be going for his 4th consecutive win, Come out, eat, enjoy, support and have fun!

Frank Sacco and his Award Winning Ribs by Blazin Butz

For the Vegetarian

Rice Pilaf with Dried Fruits and Almonds

You Will Need
12 dried apricot halves
1 tablespoon margarine
1 medium onion, chopped
1 cup jasmine or white rice
1/4 teaspoon ground
cardamom
Salt to taste
1/4 teaspoon pepper
2 1/2 cups reduced-sodium
chicken or vegetable broth
1/2 cup golden raisins
1/3 cup slivered almonds, toasted
Fresh rosemary sprigs (garnish)

What to Do
1. Snip apricots with kitchen shears into small slivers (you need about 1/3 cup).

2. Melt margarine in large nonstick saucepan over medium heat. Sauté onion, rice, cardamom, salt, and pepper until
rice is toasted, about 8 minutes.

3. Stir in broth, raisins, almonds, and apricots and bring to a boil. Reduce heat to medium-low. Cover and simmer until broth is absorbed, about 25 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Garnish with rosemary sprigs.

Some More Ideas
Savory rice pilaf: Use 1 cup brown rice instead of jasmine rice. Sauté 1 chopped green bell pepper along with the rice and onion and use 2 teaspoons fresh thyme and 1 teaspoon fresh rosemary instead of the cardamom. Use 1/3 cup toasted chopped pecans in place of the raisins, almonds, and apricots.

Health Points
• Dried apricots are fat-free and full of nutrients good both for blood pressure and cholesterol, such as potassium, lycopene, beta-carotene, and pectin. Plus, apricots are a particularly rich source of iron. While the drying process hurts apricots’ store of vitamin C, many other nutrients get enhanced
Serves 6

Nutritional Information
Key Nutrients 250 Calories, 50 Calories from Fat, 6g Fat, 1g Saturated Fat, 0g Trans Fat, 5g Protein, 44g Carb, 3g Fiber, 75mg Sodium

I love my Seafood!

I spent a couple of days in Mystic Ct this weekend and I couldn't help but jump right into some fresh seafood. I decided to go for a few dishes that I haven't had in sometime! I started with some clams on the half shell with spicy cocktail sauce, they were great little neck clams I prefer because I feel the flavor is better, less sand and not as slimy. I finished there and went for a big juicy bucket of steamers and they were great. Yes I know I went all clams but I was in the mood for them.

I wanted to also give credit to one of my favorite restaurants Go fish in Old Mistic Village in Mystic Ct. The owners have several restaurants we have been to Go Fish and the Steak Loft. I must say we decided to leave the steak loft before even ordering as we didn't like the options just personal opinion. Go Fish is a sensational restaurant with many seafood options!

Olde Mistick Village, Mystic, CT 06355
I-95 exit 90
tel: 860.536.2662
fax: 860.536.4619

Go Fish Menu Here

WOW Check this out!!

These photos were taken at a wedding in North Carolina .
Get ready for this: It's a wedding cake!
The crabs, corn, and even the container of Old Bay Seasoning are made of white chocolate.
The sand is crushed graham crackers and vanilla wafers.
The mallets are fondant, a confection used for decorating.
The entire $700 cake is edible!
Crab Cake is not always what you think!

My wife makes me Chicken Bastilla and they are great, this looks good especially for the vegetarians.

APPLE & FIG PASTILLA

Dar Fez restaurant in Marrakech was where I had pigeon Bastilla, the flavours were wonderful, it is a labour of love and Dar Fez is renowned in Marrakech for this dish. I have given my own version using apples and figs, it’s a dish that can be made all year round and if you're lucky enough to have figs in season use fresh figs.

Ingredients

6 Granny Smith apples, peeled and thinly sliced
12 dried figs, soaked in water, thinly sliced
20 sheets of filo pastry
Ground cinnamon to garnish
Icing sugar to garnish
60g castor sugar
30g butter
Preheat oven to 180ºC
150g caster sugar
75ml water
100g hazelnuts

Preparation

Place apples, castor sugar and butter in saucepan, cook for 4 mins and drain.

Place 2 sheets of filo in a shallow bowl, leaving a little bit of filo hanging over the edge of the bowl to wrap over the top. Start placing a small amount of apple and fig evenly over filo. Then place 2 more sheets of filo over apple only. Repeat this process 5 more times.

When finished fold over the excess filo and turn out the bastilla onto a tray with greaseproof paper, egg wash evenly and bake for 15 minutes or until golden brown.
When done dust with icing sugar, ground cinnamon and crushed praline (see below).

Praline
Roast the hazelnuts in the oven for about 10 minutes, then remove and allow to cool. Rub them together in a tea towel to remove the skins.

Heat the sugar and water together until it starts to caramelise, the pour over the nuts and leave to cool on a baking sheet.

Smash the nut mix to break it up a little then place in a blender until it is a fine crumb. Place in an airtight container until ready to use.

Great Recipe from a Friend of mine Adrienne, Rainbow Cookies!

Rainbow cookies

grease and flour 3 pans 11 1/4 x 7 1/2 x 1 1/2 deep
Preheat oven to 375 degrees
Ingredients
4 XL eggs-Room temp1 CupSugar 1 Cup Flour
1 Tsp Almond extract2 Sticks unsalted Butter
1 Jar strawberry or rasberry preserves
For the chocolate coating6 ounce package of semi sweet morsel
1 tbs. oil
Directions
Beat eggs,add sugar, and then add butter(melted) and almond extract. It makes a loose batter.
Seperate into three even parts. Add green food coloring to one, red to another and leave the third one plain.
Pour into the 3 pans and bake at 375 for 10 minutes. keep an eye on these. They cook quick. The edges should be slightly toasted.
Once cool, remove from the pan onto a waxed paper one at a time. Add preserves to first layer. Add next layer and add preserves. Cover the preserves with the third.
Let sit for 1/2 hour.
Melt chocolate with oil. Use a spreader to apply chocolate to coat the top and sides. Let sit or put in the refrigorator to harden chocolate. Cut into rows when you are ready to serve and then into small blocks. Dont cut entire cake unless you are serving right away. The cookies stay fresher when you cut when serving.

Jewish Brisket

This is simply the best brisket you will ever have! I was blown away when I was given this recipe from my dad. Well it just goes to show you that you never know where a great recipe will come from! It's a long process but worth it!

1 3lb 1st cut brisket
1 large flat pan
2 large vidalia onion
1 27oz bottle of ketchup
1 cup of water
6oz red wine
1 jar apricot preserves (about 3/4 of a 18oz jar)
pre heat oven to 375

Sprinkle garlic powder, paprika, kosher salt and pepper on both sides.
A little oil in pan spread around, brown meat on both sides.
Slice & quarter onions and brown in pan

Mix ketchup & apricot preserves together, add wine, water and onions, pour over the meat.

Cook meat at 375 covered with aluminum foil 1 1/2 hrs
Lower temp to 250 and cook an additional 1 1/2 hrs basting and turning meat once (don't forget to cover the meat back up with the onion gravy)
Lower oven again to 200 and cook for 1 hr
Cool about 15 mins, slice and put back in the gravy....serve and enjoy!!!!

Peruvian Cuisine Restaurant

Today Cindy and I tried a brand new restaurant in East Patchogue and it was delish. We both love a Peruvian place in Queens called Pio Pio well this place sure was up there. The Chicken was tender,juicy and tasty, the tostones and fries were cooked perfect and the rice and beans created a fight on who got the last serving. The authentic spicy green sauce added the extra zest! if you get the chance check out
Chicken Place- 82 E Main St, Patchogue

Great Restaurant Suggestion

I had the chance to sample some great dishes over a two day period with Cindy at this warm, family run Italian restaurant in Bellport Village NY. Wow there is nothing like having fine Italian food that has the old style homemade feeling. The feeling you get at the bar, or dining room has this cozy atmosphere, as the setting is in a huge house thats been converted into a fine restaurant. They also offer two private rooms for parties and catering. Enough with the setting lets get to the food!

Here are the dishes I had:
Spinach Stuffed Mushrooms
Stuffed with spinach, pancetta, parmesan and onions

Calamari Fritto
Crispy fried squid with hot peppers, garlic oil, lemon and spicy tomato sauce

The Italian Stuffie
An Avino Family Favorite
A crispy oven baked break bowl stuffed With Nana's giant meatball

Crab Cake Sandwiches with French Fries-

Lobster Salad- fresh lobster with a light tasty dressing over mixed greens, with fried pasta!

This place just jumped up our list of favorite places to dine, the prices were very fair and the flavors were making you take that extra forkful or two. Everything was fresh and perfectly made. I highly suggest if you are on Long Island, or visit and looking for a great meal you check out Avino's. We are already planning on checking out the Lobster Fest, and Sunday Brunch!!
http://www.avinostable.com/

The Best Rack of Lamb You Will Ever Eat!!!!

This recipe I got from my Aunt Sandy and I just tweaked it a little but I must give her the credit for it.








1 cup of bread crumbs
1 cup of chopped parsley
6 cloves of garlic
1 tbsp of chopped rosemary
sprinkle with salt & pepper to taste
3 racks of lamb
1 tbsp or more of olive oil
1-2 eggs
2 tbsp of mustard
2 tbsp of butter

Combine Bread crumbs, parsley, garlic, rosmary, salt & pepper in a food processor and grind to fine.

Preheat oven to 400

Season racks with salt and pepper, heat oil and brown lamb till brown evenly. Remove the lamb and let cool. Mix the mustard and the egg and brush on the lamb, then coat with bread crumb mixture pressing to help adhere to lamb. I make sure to get a full cover of the bread crumb mixture all over the lamb. Melt the butter and drizzle over racks. place the pan in the oven with the bones interlocking, cook to your liking, I prefer medium. Remove the lamb a few mins prior to it being cooked to your liking and let it rest. Serve and enjoy, goes great with some garlic mash!

Authentic Moroccan Food!

How far will you go for that authentic taste, look? Cindy and I love Moroccan food and I am big on real so I have been shopping for a real Tagine, handmade from Morocco. I found this great place in Kansas that imports them from Morocco and then learned about this additional item called a Majmar that allows you to cook with charcoal and wood chips NOW we are talking authentic! Well stay tuned for some of my first Tagine dishes! Anyone have any real Moroccan recipes to share? Here is where I ordered from, they were a huge help when I called telling me all about them and the differences between them.

Click here to see the website, or shop this store!

Restaurant Suggestion!

My wife Cindy and I always make it a point to stop in one of our favorite restaurants whenever we go to or through Queens NY. If you haven't eaten at this Top Notch Peruvian restaurant it's time you try it. Pio Pio has been serving great food since 1994 and has now expanded through out Queens, NYC, and the Bronx! The green sauce they have is a little taste of heaven with a small kick to it. The Chicken is juicy, with a taste of it's own. I really love the entire menu even the salad dressing on the avocado salad LOL! They have this dish salchipapa which is french fries and hotdogs, you say big deal I say it is GREAT! The tostones are always done perfect and a little dip in the green sauce yummmo!
Click here to visit Pio Pio website

Stuffed Sweet Potatoes with Pecan & Marshmallow Streusel

This is one of my all time favorite side dishes, goes great on thanksgiving, or whenever you want a big hit! Its pretty simple to make but it is heavy but yummo!



12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows
Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Old Bay Crab & Shrimp Boil

I made this for the 4th of July. I changed it a bit so here it is.
4 qts of water
12 ounce can of beer
1 cup of old bay
2 tablespoons of salt
10 small red potatoes halved
2 large yellow onions quartered
1 lg andouille sausage sliced
8 ears of corn halved
2 lbs large shrimp (20-25 ct)
12 blue claw crabs

Combine water, beer, old bay, salt to a boil, add the potatoes and onions first, cook for 8 mins, then sausage and cook for an additional 5 mins, then add the crab and corn cook for an additional 10 mins, finally add the shrimp and cook for 5 more mins. Check crabs for doneness.

Enjoy

Morroccan Lamb Kebabs

Ok, so its been a real long time since I posted anything and Im going to be better with this. Here is one of my favorite dishes.

• 1 onion grated
• 3 tablespoons parsley chopped fine
• 3 tablespoons cilantro chopped fine
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 1 1/2 -2lbs of leg of lamb cut into cubes
• pita bread

1. combine the onion, herbs, spices, mix in lamb let sit overnight.
2. Grill to your liking
3. serve in pitas