Showing posts with label Burgers. Show all posts
Showing posts with label Burgers. Show all posts

Friday, August 1, 2014

Joys of Watermelon Corn & BLT 'S


WATERMELON CORN & BLT'S

The JOYS of SUMMER


Summer Time, Watermelom, and Corn? It's a Sweet Time of the year. A time for picnics and barbecues, swimming and baseball. Watermelon and Corn on The Cob too. Oh those sweet days of Summer. You've got Hot Dogs & Burgers on the grill. There's Lemonade and Potato Salad too.
There's Corn boiling away and ready to be soon devoured. Sweet Summer Corn, oh what a treat. You slather on lots of butter, some salt & pepper too, and go to town, swirling it around as you bite in yumm. Ever see those cartoons where a squirl or some animal is eating corn and they make the corn turn so fast and cut into the cob like a buzz saw? Pretty Funny! The corn is good, and I never can forget my Dad and his stories of corn and how my grandfather loved those ears so much. my Dad see he had 14 a one siitng one time. And my dad wanted to do the smae, but I think the most he ever had was 8 .. As for me, just a mere 4 ears was all I can do.
 We got some good home-made potato salad and a nice juicy Burger hot off the grill. I'll put on salt, pepper, a bit of Mustard and Ketchup. Wash it all down with the fresh squeezed Lemonade. It's Summer!
 Now it's time for Watermelon, fresh, crisp, and juicy. Boy does it tast good. Always a special treat. That's how I always remember the watermelon of my youth. It was something special. We didn't have it every day, but when we did? Oh what a treat. Still is to this day.



CORN on The COB

LOTS of BUTTER !!!

Yummm !!!!


Such special treats? Fresh Summer Corn and Watermelon. Oh how I love them so. Both of these Babies. As I said, for me, they are always a special treat when I have Watermelon or Corn. And both at the same time? Heaven! And oh so cheap. I remember when watermelon was just  amere .17Cents a poun and you could get 10 Fresh Ears of Jersey Fresh Corn for just a Buck! Yes 1 Dollar for 10 ears. These days, the best you can do is usaully 5 ears for $2 ... Well I guess that's not too bad.

This year, so far I've gotten Watermelon on 3 seperate occasions. Just .59 Cents a pound, on sale. Regularly the supermarket sells it for $1.29 or $1.49 a pound .. I almost never buy something if it's not on Sale .. Like my Jewish friends say, "Never pay full retail." I couldn't agree more. Hey, Tomatoes are at the height of the season and the prices don't look that great. The market where I got the Watermelon had Beefsteak Tomatoes for $2.99 a pound . "No Way!" I'm not paying that. Dam, they're in Season! They shouldn't be more than .99 Cents  . Not even that, 79 Cents would be more like it. Guess I'll have to trek down to Chinatown to get some Beefsteaks at a good price? And when I do. It'll be time for guess what? BLTs !!! My favorite. Love that Bacon! And with nice big ripe and juicy Beefsteak Tomatoes? I'll have a BLT that is beyond compare. Just like last year and the year befor. It's just once a year.
Beefsteaks, Watermelon, and Corn. Oh, life can be good at times. Enjoy!


by Daniel Bellino-Zwicke



BLT

Look at those TOMATOES !!!

Look at That BACON !!!

Yummm !!!!!




THE BIG LEBOWSKI COOKBOOK








Friday, June 13, 2014

The BIG LEBOWSKI COOKBOOK



THE BIG LEBOWSKI COOKBOOK
Gets New Cover




THE OLD COVER



BYE BYE !!!
Old COVER


The Big Lebowski Cookbook "GOT ANY KAHLUA" Gets a new cover, and it's a beauty. The old cover was good while it lasted, but the new cover is much more vibrant, and we really like it. The inside of the old book was always great, with Awesome Recipes from The DUDE and Great Quips & Quotes from The Greatest Cult Movie of All-Time, "The BIG LEBOWSKI"
  So for all the Millions of Achievers (Followers of The Big Lebowski) who can never get enough of The Dude and The Big Lebowski, Got Any Kahlua? The Collected Recipes of The Dude is just the ticket. The bookbook will give you a lifetime of enjoyment and will enrich your life through the enjoyment you get, coupled with all the tasty food of which all the recipes are easily made, they save you Money (quite a lot), and save you time. "What's better than that we ask?" Not much, except maybe cooking up a batch of The Dudes Famous Cowboy Chili, watching The Big Lebowski for the 100th Time, drinking some White Russsians (Recip in The Book) and making Tacos, Burritos or a Bowl of Chili with the Cowboy Chili you just cooked. There's a great recipe fo Teh Dude's Guacamole as well.
So get a copy of Got Any Kahlua' aka The BIG LEBOWSKI COOKBOOK, Cook, have a Good Time and always Abide! We do !!!







Wednesday, December 18, 2013

25 DISHES EVERYONE SHOULD KNOW



25 DISHES YOU SHOULD KNOW
Click Links For Dishes





3.  ROAST POTATOES





7.  CHILI



10.  GUACAMOLE

11.  RAMEN

12.  CHOCOLATE CHIP COOKIES 


14.  MEATLOAF

15.  FRITTATA







22. PANCAKES

23.  PORK CHOPS


25.  CHEESECAKE





LEARN How to COOK
The Perfect STEAK
The PERFECT BURGER
BUFFALO WINGS
CHILI
GUACAMOLE 
And Other GREAT RECIPES
In
GOT ANY KAHLUA ?
The DUDES
BIG LEBOWSKI COOKBOOK






Tuesday, November 12, 2013

Guy Fieri Mac N Cheese Burger Recipe




  • 4 brioche hamburger buns
  • ¼ cup unsalted butter, melted
  • 1 tsp. minced garlic
  • 4 (6-ounce) premium blend ground beef burger balls
  • Kosher salt
  • 8 ounces Bacon Mac ‘n’ Cheese (recipe below)
  • 4 slices sharp cheddar cheese slices
  • 8 ounces crispy crumbled bacon bits
  • 4 tsp. garlic panko bread crumbs
  • ¼ cup crispy Maui onion straws
  • 3 tbsp. Donkey Sauce (recipe below)
  • ¼ cup thinly sliced sweet onion
  • 1 Kosher dill pickle, thinly sliced
  • 1 Beefsteak tomato, thinly sliced
  • 1 cup finely shredded iceberg lettuce (dressed with 1 tsp. red wine vinegar)
1. Combine the melted butter with minced garlic. Slice each bun in half and brush the garlic butter on each side. Toast each half in a hot skillet or grill pan, about 20 seconds; flip and toast the second side as well.
2. In a cast-iron skillet over high heat, add 2 teaspoons canola oil. Season burger balls with salt and add to pan. Sear for 30 seconds. Using a firm spatula, flatten each into a patty, about 1/3’’ thick. Cook for approximately 1½ minutes to develop a crust on the first side.
3. Flip over, add 2 ounces of mac and cheese to each patty, and top with one slice of cheddar. Cover with a dome and pour 1 tablespoon of water into the skillet to create steam and melt the cheese. Cook for 1 minute. Remove the dome; the cheese should be completely melted. Cook an additional 30-45 seconds so any cheese spilling over the burger gets crusty.
4. To assemble, spread donkey sauce on each half of the bun. Cover the bottom bun with thinly sliced onion, three slices of pickle and one slice of tomato. Top with the hamburger patty, top with bacon crumbles, garlic panko, onion straws and a heaping tablespoon of dressed lettuce. Add top bun and skewer to hold together. Serve immediately.

Bacon Mac ‘n’ Cheese

Makes 12 cups
  • 8 ounces small elbow pasta
  • Kosher salt
  • Olive oil, as needed
  • 16 slices applewood smoked bacon
  • 1 stick unsalted butter
  • ½ cup all-purpose flour
  • 6 cups whole milk
  • 1 bay leaf
  • 3 ounces smoked mozzarella cheese
  • 3 ounces sharp white cheddar cheese, grated
  • 2 ounces fontina cheese, grated
  • 2 ounces parmigiano reggiano cheese, grated
  • 2 ounces Parrano cheese, grated
  • 2 ounces cream cheese
  • 3 tbsp. yellow mustard
  • 2-3 grates fresh nutmeg
  • Freshly ground black pepper
1. In a skillet over medium heat, add the bacon. Render the fat and cook until crispy. Using a slotted spoon, remove the cooked bacon from the skillet to a paper towel lined dish and set aside. Once cooled, chop into small pieces. Reserve fat.
2. In the leftover bacon grease, melt butter. Gradually add in the flour and whisk until smooth. Over medium heat, cook until the mixture turns a light, golden color and is the consistency of wet sand, about 1-2 minutes. Slowly add in milk, whisking continuously until very smooth. Bring to a boil over medium-high heat, add the bay leaf and cook 5 minutes, whisking frequently.
3. Add in cheeses, one at a time, and whisk until each is fully incorporated into the sauce. Add in yellow mustard, nutmeg, cooked pasta, bacon, and stir well to combine. Season with salt and pepper. Pour into a gratin dish and allow to cool, so you can scoop it onto burgers.

Donkey Sauce

Makes 1¼ cups
  • ¼ cup minced roasted garlic
  • 1 cup prepared mayonnaise
  • 4 dashes Worcestershire sauce
  • 1 tsp. yellow mustard
  • ¼ tsp. kosher salt
  • 4 turns freshly ground black pepper
Mix all ingredients until smooth. Refrigerate until ready to serve.


Thursday, April 11, 2013

The "BURGER JOINT" IS EXPANDING







The Burger Joint is expanding. The have finally opened another Burger Joint, their first expansion. The 2nd ever Burger Joint of the famed Burger Joint in The Parker Meridien Hotel on 57th Street Midtown 
New York.
We've been around for 10 years, and we really were the first guys to say that we were going to focus exclusively on burgers., says the Parker Corporation President Steven Pipes who owns The Burger Joint. And, he's right, these guys were the first to focus on a create an upscale burger place, devoted to the Hamburger. Kudos for that.
So, they've opened a Burger Joint in Greenwich Village on 8th Street between 6th and 5th Avenues. The first Burger Joint has been hugely popular, selling as many as 1,000 Burgers a day. Dam, that's a lot of Burgers! And people just love them.
Pipes says, the company plans on opening more Burger Joints around the country in places like Cambridge, Washington DC, and Chicago, and will sell licensing for Burger Joints abroad.  Sounds like a plan. Let's hope they don't get too big and ruin the good thing they are now. If they do, there will always be other little guys to come along, but we think they do well.






BURGER JOINT
In The BASEMENT
of The PARKER MERIDIEN HOTEL
57th STREET NEW YORK

Sunday, February 10, 2013

"SPAM" BACON And "TAYLOR HAM"


An ICONIC AMERICAN FAVORITE





Pork and Why do I Love all Products Made from it So! Spareribs are the "Best," Bacon, Sausages, Pork Chops, Ham, Spam, McRibs, and? Yes I Love them all so! And Why? Why? What else? They're Tasty! It's Tasty! Pork and all things made from it. I Pity Vegetarians and Others who do not eat it, Pork, Ham, and Spam.
Robin Raisfeld in her story "Trendlet: It's Baloney," this week in New York spark my interest when I say the big beautiful picture of a slice of tasty Mortadella, "King of All Baloneys."
As I read farther into the article, I was so happy to see a picture of a gorgeous "Taylor Ham and Egg Sandwich." And it immediately brought out the in Jerseyite in me. As anyone who grew up or ever lived in New Jersey, they'll tell you of their Love of "Taylor Ham," the unofficial "State Meat." Taylor Ham? Why? Well, first off, Taylor Ham was invented in Trenton New Jersey. It's super tasty. Jerseyites and former ones (like Me) Love it, and you can only get it in New Jersey. More or less. Why? I don't know. Can Jerseyites be smarter than New Yorkers who have never caught on to this wonderful Pork product from the Garden State. After moving to New York some 26 years ago, besides from missing my family, my only other regret of leaving New Jersey, is missing and yearning for my beloved Taylor Ham. You just can't get it in the Big City. Well, hardly ever. Do New Yorkers not like it? Is it reserved for Jerseyites only? Don't know! All I know is I miss it inside a Taylor Ham and Egg Sandwich or on my breakfast plate accompanying a couple fried eggs.
Reading the article and be reminded of my "Long Lost Love," Taylor Ham, I'm also painfully reminded of another recent dumping by a Loved one. That being my beloved "McRib." How I Love it so! After a brief Love Affair with her, way back in 1989. She disappeared! Why? I do not know. And for some 21 years. And then one lovely day last year. It was in October, what day I do not know. She reappeared. Back into my life once again. And the Love Affair was on again. On my part like it never ended. I Loved, as much and more than ever. Forgiving her and not think of the long cruel Separation brought on by her. She had deserted me. But I didn't care. We got together more than 20 times this passed October, November, and was it a few days into December? I do not know. Once again, my beloved McRib disappeared. Into a dark December night. Why? I do not know? I only know that however long it may take. I'l wait. Just please my Love, do not make it another 21 years. My beloved McRib.



Daniel Bellino-Zwicke






I LOVE NEW YORK
Living Here 30 Years
But One of Things I Miss Most About Jersey
Is TAYLOR HAM
"I Friggin LOVE IT"
And You Can't Get It in NEW YORK !!!!







"I MISS TWINKIES Too"  !!!

EVERYBODY DOES !!!

WHEN Oh When WILL OUR BELOVED TWINKIES COME BACK ???