Tuesday, August 21, 2018

Best Rotisserie Chicken NYC


Rotisserie Chicken is as New York as Pastrami

Pushcart Hotdogs and Pastrami

And they are Healthier and of Better Value than the Others

1. CITERELLA  .... 424 Sixth Avenue at W. 9th Street in Greenwich Village

Citerella does a nice tasty Chicken, and is probably one of the Best Values of all the top quility Rotisserie Chickens in New York. Yes, there are cheaper ones, but many of those are sub-par in quality, like the ones at Western Beef that are just $5.99 a piecce. The Whole Chickens at Citerella vary in price as they are priced by the pound and not by the whole chicken. The price of a tasty Whole Rotisserie Chicken at Citerella's averages about $12.00 a bird. You can buy sides as well, but when it comes to Rotisserie Chickens and value, we recommend, it you can to make your own sides. When Corn is in Season as it is at this writing, we recommend serving one or 2 Ears of Corn with a Quater of a Chicken. Make your own Cucumber Salad or whatever you like.

A Whole Rotisserie Chicken from Citerella

About $12.00 the Bird

CASA ADELA ... 66 Avenue C , New York NY

Rubbed with Achiote, Oregano, Slt, & Black Pepper, Cas Adele is a Puerto Rican Restaurant on the Lower East Side of New York that has been turning out tasty chickens since 1976. The Chickens are always tasty and juice, and at $10 for a whole chicken, the price just can't be beat. Most customers get a side of Rice & Beans to go with their chicken, which yoy ccan do as well, or serve whatever you like. You'll be totally satsified.

Puerto Rican Roast Chicken from Cas Adele

Always JUICY

Always TASTY


3.  DIRTY BIRD To Go ... 2o4 West 14th Street, Greenwich Village, NY

Dirty Bird makes a great Chicken that are quite popular for Greenwich Village and Chelsea resicendts. The Birdss are $13.75 for a half Chicken $18.35 and for a Whole Bird.

4.  RIKO  509 8th Avenue , Chelsea, NY NY

At just $9.99 for a tasty Whole Peruvian Chicken (Pollo La Brasa), it is quite the bargain, and low enough that you might want to go for a side of Rice & Beans for $3.99 an order. A 1/4 Chicken is $3.99, and a hlaf Bird just $5.99  ...








Thursday, August 16, 2018

Tuesday, August 14, 2018

Spaghetti Clam Sauce Jersey Shore Italian


Dinner at Cosuin Tony's House

Down The Jersey Shore

  We had a great time at Cousin Anthony Bellino's house down the. Jersey Shore. Tony planned a nice dinner for us. He had Vincenza come to make Linguine with Clam Sauce for us, and Tony wanted me to cook the Steak. Vincenza is from Castelmare di Stabia near Sorrento and The Amalfi Coast in Italy. Castelmare di Stabia is also, not far from Napoli, and Vincenza makes one mean Pasta with Clam Sauce We picked up some nice Sirloin Steaks ( recipe ) at Lenny's, and got some nice Jersey Tomatoes, Corn, Peaches, and potatoes to go with the Steak at a nice Farm Stand near Tony's House. Tony's childhood friend Russ and his wife Lucie were at the dinner party, along with Gai and Danny, John and Gail, and Debbie Bellino's brother Rob and his wife Brigett.  Tony made some Sangria (very good) for our cocktail hour with h'ordeouvres before dinner, and I made Aperol Spritzs for everyone. It was a nice cocktail hour. We drank Marchese di Barolo Gavi and Jordan Cab with the meal. For dessert we had an Upside Down Crumb Cake with Custard that Tony bought at a local Bakery, and Tony's friend Russ brought Cherry and Blueberry Piesers. It was quite a nice dinner of Family and Friends Jersey Italian Style. It was great, and this is a little remembrance of the time.


Mangia Italiano

Memories of Italian Food


Wednesday, August 1, 2018

New York Pastrami




Pastrami is descended from another form of this ancient jerky, known as basturma. The 14th-century Ottomans pressed their slices of fish and meat to extract any moisture, rubbed them with a fenugreek-heavy mixture of spices, and left them to air-dry. The preserved protein was especially useful sustenance for Ottoman army troops marching long distances. When the troops and their jerky eventually reached the Balkans, the Romanian Jews of the area adopted the preservation method and added their own local spices; the altered concoction was commonly referred to as pastrama (though other spellings and pronunciations, such as pastirma and pastromaabounded).


Yummm !!!!

Modern delis all use the same general process for their pastrami: start with brine-cured beef, rub it down with red wine vinegar, add a centuries-old secret family spice mixture (which may include any and all of the following: peppercorns, allspice, bay leaves, cinnamon, cloves, coriander, ginger, juniper berries, garlic, red pepper flakes, mustard seed, cardamom, and onion), optionally dry-cure for up to two weeks, smoke for seven hours, and braise or steam.

The pastrami sandwich is famous for this particularly staunch proscription, like a chef's tasting menu that stipulates "no substitutions": cheese, barbecue sauce, gravy, white bread, lettuce, tomato, and most importantly, mayo, are not acceptable on a pastrami sandwich.