I love mushrooms. I love aioli. I love mushrooms with aioli. Here is a great recipe:
Beer Battered (or sparkling water battered) Mushrooms with Garlic Aioli
Serves 8-10
For the Aioli:
1 cup of mayo
Grated zest of 1 lemon
1/3 cup of fresh lemon juice
1/4 tablespoon of dijon mustard
1/4 cup of minced garlic
For the Mushrooms:
1 pound of portbello mushrooms, stems, gills removed, cut into 1/2 inch strips
2 cups of buttermilk
2 large eggs, separated
3/4 cup of beer (or sparkling water)
3/4 cup of all purpose flour
3/4 cup of white cornmeal
Salt and pepper
1/2 teaspoon of cayenne pepper
Peanut oil, for frying (about 4-6 cups)
Sea Salt
Make the aioli. Combine the mayo, lemon zest and juice, mustard and garlic in a food processor and process until combined. Transfer to a bowl, cover and refrigerate 1 hour before serving.
Meanwhile, prepare the mushrooms. In a shallow pan, soak the mushroom strips in the buttermilk, about an hour.
Make the batter: In a large bowl combine the egg yolks, beer, flour, cornmeal, 1 teaspoon of kosher salt, pepper, and cayenne. Fill a large deep pot with about 1 1/2 cup of peanut oil. Heat over medium until it reaches 350.
In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the batter. One at a time, dip the mushrooms into the batter, then carefully lower them into the hot oil. Don't overcrowd the pot! Fry until golden brown and crispy (2-3 minutes) turning with tongs. Remove and drain on a paper towel lined plate. Sprinkle with sea salt and serve with the garlic aioli.
THIS IS SO GOOD SOOOO ENJOY!!!!!!!!
Friday, November 14, 2014
Watermelon and Halloumi
I love grilled cheese! But… I didn't know that you could actually grill cheese!! Halloumi is a great grilling cheese, and the contrasting textures of the watermelon!! YUM! Here is the recipe:
Watermelon and Halloumi
Serves 4-5
1 teaspoon minced shallot
1 teaspoon of minced garlic
Salt
1/4 cup of red wine vinegar
1 tablespoon of honey
1/2 cup plus 1 tablespoon of olive oil
2 tablespoons of sliced almonds, toasted
2 tablespoons of freshly chopped mint
8 small wedges of seedless watermelon triangles, rind removed
8 ounces of halloumi cheese, cut into 8 slices
Place the shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey, and whisk. Slowly whisk in 1/2 cup of olive oil, then add the almonds and the mint.
Place the watermelon in a shallow dish. Pour the dressing on top, cover, and let it marinate 1 hour in the fridge.
Heat a large skillet over medium heat and add the remaining1 tablespoon of olive oil. Sear the halloumi 1 minute per side, then remove from the pan; top each with a piece of marinated watermelon and enjoy!
My family and I ate it to fast to take a photo ;)
Watermelon and Halloumi
Serves 4-5
1 teaspoon minced shallot
1 teaspoon of minced garlic
Salt
1/4 cup of red wine vinegar
1 tablespoon of honey
1/2 cup plus 1 tablespoon of olive oil
2 tablespoons of sliced almonds, toasted
2 tablespoons of freshly chopped mint
8 small wedges of seedless watermelon triangles, rind removed
8 ounces of halloumi cheese, cut into 8 slices
Place the shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey, and whisk. Slowly whisk in 1/2 cup of olive oil, then add the almonds and the mint.
Place the watermelon in a shallow dish. Pour the dressing on top, cover, and let it marinate 1 hour in the fridge.
Heat a large skillet over medium heat and add the remaining1 tablespoon of olive oil. Sear the halloumi 1 minute per side, then remove from the pan; top each with a piece of marinated watermelon and enjoy!
My family and I ate it to fast to take a photo ;)
Caprese Panini
I love paninis, if they are good. Im gonna give it to you straight. Panera, and chain restaurants are nothing compared to this great panini. Here is the recipe!
Caprese Panini
Makes 2 sandwiches
1 Tbsp olive oil
3/4 cup of diced fresh tomatoes
1 Tbsp of capers (optional)
Pinch of red pepper flakes
1/2 tsp of balsamic vinegar
4 slices of thick sourdough bread
Olive oil
1/4 cup of basil
Salt
2 cloves garlic, minced
6oz of fresh mozzarella, thinly sliced
In a food processor mix the basil, olive oil, salt, and garlic, and mix until everything is mixed together, like a pesto.
Heat olive oil in a nonstick pan. Add the tomatoes, capers, pepper flakes. Saute the tomatoes until they start to break down, about 3 minutes.
Off the heat, add the balsamic vinegar.
Brush olive oil on one side of each side of the bread; spread pesto on it. Arrange the mozzarella, and tomato mixture on the bread. Sprinkle with salt and pepper. Top with another slice of bread, oiled side up.
Toast the sandwiches in a pan with butter, with a pan on top to weigh it down if you don't have a panini press. Cut it in half, and serve immediately.
Caprese Panini
Makes 2 sandwiches
1 Tbsp olive oil
3/4 cup of diced fresh tomatoes
1 Tbsp of capers (optional)
Pinch of red pepper flakes
1/2 tsp of balsamic vinegar
4 slices of thick sourdough bread
Olive oil
1/4 cup of basil
Salt
2 cloves garlic, minced
6oz of fresh mozzarella, thinly sliced
In a food processor mix the basil, olive oil, salt, and garlic, and mix until everything is mixed together, like a pesto.
Heat olive oil in a nonstick pan. Add the tomatoes, capers, pepper flakes. Saute the tomatoes until they start to break down, about 3 minutes.
Off the heat, add the balsamic vinegar.
Brush olive oil on one side of each side of the bread; spread pesto on it. Arrange the mozzarella, and tomato mixture on the bread. Sprinkle with salt and pepper. Top with another slice of bread, oiled side up.
Toast the sandwiches in a pan with butter, with a pan on top to weigh it down if you don't have a panini press. Cut it in half, and serve immediately.
Wednesday, November 12, 2014
Lo Spiedo
I have to say that the meal that I had at Lo Spiedo, Mark Vetri's new restaurant, was the best meal that I have had in Pennsylvania, or in the U.S. The atmosphere was unbelievable. You could see the Navy Yard from where you were sitting, and the 76ers office right across the street. We started off with appetizers, we got fried mozzarella, which was in circle shape, not stick shape. The mozzarella was fantastic and the marianara sauce was great! We also got beef tartare, the beef was so fresh. We got grilled sardines, pumpkin salad which was ingenious. We got a grilled romaine caesar salad. Also for appetizers, we got chicken thigh speidini, spit roasted vegetable salad. Keep in mind we had 7 people. We got cast iron skillet mac and cheese, barbecue carrots, french fries, whole roasted cabbage. I had a brisket hamburger with bacon and cheese, my dad had an octopus roll, my mom had a brisket burger, we also had pork shoulder, ribs of two kinds, other kind of pork, half of a chicken. The fries were great. Then, we got to dessert, which was the best part of my day. We had a mascarpone tart with huckleberries, a cast iron apple pie with cinnamon ice cream, caramel corn with chocolate, which was bad for my braces, but I didn't care, we also had a semifreddo with crushed meringue, salted caramel and chocolate… and OMG IT WAS DELICOUS!!!! I CANT EVEN… LIKE WHAAAAT!?!??!?!?!? HOW DO THEY DO THAT!? It loved it and You should definitely go!!
Di'Napolis
The only place in Bucks County who can make an actually really good south philly hoagie and roast pork with broccoli rabe sandwich has to be Di'Napolis in Lambertville. They just opened and it is absolutely great. Although the meatballs were a little to salty for my palate, we told them and they will take the corrections. They were extremely welcoming, and the saxophone music outside was like a real Italian restaurant. The price is great, the pork is very good. The broccoli rabe is delicious, and their pastries from New Jersey are outstanding! They get their meat from Espositios, which is greeeeaat!!!
Go to Di'Napolis!!!!
They do it right!
The Best Banana Cake in the World!!!!!!
This banana cake's official name is "Banana Bread", but its not a bread, its a cake! Its so deliciously good, I can't even explain it. My family has been making it for 3 generations, and I am the 4th generation to make this cake. Here is the secret family recipe:
Banana Cake
Makes a cake
1 stick of butter
1 1/4 cup of sugar
2 eggs
4 tablespoons of sour cream
1 teaspoon of baking soda
1 1/2 cups of flour
1/2 teaspoon of baking powder
1 cup of very ripe mashed bananas (about 3 bananas)
1 teaspoon of vanilla.
Preheat the oven to 350 degrees.
Grease a bundt pan or a tube pan with crisco and flour. Shake off the excess flour.
Cream the butter and sugar in a mixer or with a hand mixer.
Add the eggs.
Mix the flour, baking powder in a bowl, and set aside.
Mix together in another bowl the sour cream, and baking soda.
Add the flour mixture to the butter mixture 1/2 at a time.
Add 1/2 of the sour cream mixture to the butter mixture, and cream until nice and smooth.
Add the rest of the flour and sour cream.
Add the vanilla and bananas, and mix until everything is nicely mixed together.
Put the batter in the pan, and put in the oven for 35-40 minutes, or until golden brown, and still soft to the touch.
Flip it over when the cake pulls away from the sides.
Smell the cake when it comes out of the oven… it smells delicious!!!!!!!!
Enjoy with some peanut butter… YUM.
Banana Cake
Makes a cake
1 stick of butter
1 1/4 cup of sugar
2 eggs
4 tablespoons of sour cream
1 teaspoon of baking soda
1 1/2 cups of flour
1/2 teaspoon of baking powder
1 cup of very ripe mashed bananas (about 3 bananas)
1 teaspoon of vanilla.
Preheat the oven to 350 degrees.
Grease a bundt pan or a tube pan with crisco and flour. Shake off the excess flour.
Cream the butter and sugar in a mixer or with a hand mixer.
Add the eggs.
Mix the flour, baking powder in a bowl, and set aside.
Mix together in another bowl the sour cream, and baking soda.
Add the flour mixture to the butter mixture 1/2 at a time.
Add 1/2 of the sour cream mixture to the butter mixture, and cream until nice and smooth.
Add the rest of the flour and sour cream.
Add the vanilla and bananas, and mix until everything is nicely mixed together.
Put the batter in the pan, and put in the oven for 35-40 minutes, or until golden brown, and still soft to the touch.
Flip it over when the cake pulls away from the sides.
Smell the cake when it comes out of the oven… it smells delicious!!!!!!!!
Enjoy with some peanut butter… YUM.
Saturday, November 8, 2014
Best sauce in the world!
I invented a great recipe that you can put on salads, french fries, burgers, chicken, or anything your heart desires. It is a great multi purpose dressing/ sauce.
Here is the recipe:
RBs Magic Sauce
Makes about 1/2 cup
1/2 cup of mayo
2 T of minced chives or chopped fresh basil or both!!!
2 garlic cloves
2 teaspoons of dijon mustard
2 anchovy filets
Put everything in a food processor, and push on. Puree until you can see specks of chives, and until everything is mixed together.
Enjoy!
Here is the recipe:
RBs Magic Sauce
Makes about 1/2 cup
1/2 cup of mayo
2 T of minced chives or chopped fresh basil or both!!!
2 garlic cloves
2 teaspoons of dijon mustard
2 anchovy filets
Put everything in a food processor, and push on. Puree until you can see specks of chives, and until everything is mixed together.
Enjoy!
Lemon Blueberry Pancakes
I absolutely love pancakes… BUT WHO DOESNT??? Here is a great recipe for blueberry "bloody" lemon pancakes! I call them boldly because when the blueberries cook, the juice starts to come out and it kind of looks like blood!
Lemon Blueberry Pancakes
Serves 4
Zest of juice of 1 lemon
1 1/2 cups of evaporated milk
1 1/2 cups plus 1 tablespoon of cake flour
1/4 teaspoon of salt
1 heaping tablespoon of baking powder
3 tablespoons of sugar
1 large egg
1 1/2 teaspoons of vanilla extract
1 heaping cup of frozen or fresh blueberries
Butter, Maple syrup for serving
Zest the lemon and set the zest aside. Squeeze the lemon juice into the evaporated milk. Stir it and let it sit for a few minutes to thicken.
In a large bowl combine the cake flour and salt. Add the baking powder, and sugar.
Crack an egg into the evaporated milk mixture, and add the vanilla.
Add the lemon zest to the evaporated milk, and stir to combine.
Add the wet mixture to the dry mixture, and stir it gently, DO NOT OVERMIX IT!!
Stir in the melted butter, you want it to be nice and lumpy.
Heat a heavy skillet, or griddle over medium heat, and add 2 tablespoons of butter. Use a 1/4 cup of pancake batter, and put it in the pan.
Cook them on both sides until they are golden brown. (You know when to flip them when they start to bubble)
Stack them up, and top them with butter, and maple syrup.
Lemon Blueberry Pancakes
Serves 4
Zest of juice of 1 lemon
1 1/2 cups of evaporated milk
1 1/2 cups plus 1 tablespoon of cake flour
1/4 teaspoon of salt
1 heaping tablespoon of baking powder
3 tablespoons of sugar
1 large egg
1 1/2 teaspoons of vanilla extract
1 heaping cup of frozen or fresh blueberries
Butter, Maple syrup for serving
Zest the lemon and set the zest aside. Squeeze the lemon juice into the evaporated milk. Stir it and let it sit for a few minutes to thicken.
In a large bowl combine the cake flour and salt. Add the baking powder, and sugar.
Crack an egg into the evaporated milk mixture, and add the vanilla.
Add the lemon zest to the evaporated milk, and stir to combine.
Add the wet mixture to the dry mixture, and stir it gently, DO NOT OVERMIX IT!!
Stir in the melted butter, you want it to be nice and lumpy.
Heat a heavy skillet, or griddle over medium heat, and add 2 tablespoons of butter. Use a 1/4 cup of pancake batter, and put it in the pan.
Cook them on both sides until they are golden brown. (You know when to flip them when they start to bubble)
Stack them up, and top them with butter, and maple syrup.
They look bloody so make them for Halloween!!
Classic Ensenada FIsh Tacos
I'm sorry that I haven't been on the blog in a while. Things have been sort of crazy. But don't worry I still cook every night. It just so happens that about 1 week ago I made the best fish tacos ever!!! My family and make this twice a month… yah it is that good! This is a great meal for your family to cook together, whether it is grating cheese, dicing tomatoes, making a batter, or frying, there is always something to do. I recommend making this on the weekend when everybody is home, because it makes everybody's mouth water, and will make everybody come back for more. I know that my dad's best friend Billy D. would want me to do my blog a lot. I know he is watching me writing this from above, and he is smiling. R.I.P. Billy D. Anyway, you should definitely make this soon! It can be made in the fall, winter, spring, or summer! Although I have never been to Ensenada, I can already tell that the food is great there!! Here is the recipe:
Classic Ensenada Fish Tacos
Serves 3 (if your really hungry) ;)
2 garlic cloves, peeled
Salt to taste
1/2 teaspoon of oregano
1/2 teaspoon of black pepper
1 teaspoon of yellow mustard
1 packet of concentrated chicken bouillon
1 cup of sparkling water, beer, or water
1 teaspoon of baking powder
1 cup of all-purpose flour
Peanut oil to the depth of 1 1/2 inches for frying
1 pound of boneless, skinless halibut filets, or mahi mahi, or flounder
1/3 cup of mayonnaise
1/3 cup of sour cream
1/4 cup of milk
12 corn tortillas, made from masa
1 cup of thinly sliced cabbage
1 cup of salsa (optional)
Cheese, avocado, hot sauce, limes, tomatoes, scallions… etc
Directions:
Finely chop the garlic, sprinkle generously with salt, and mash back and forth with a large knife until it becomes a paste. Scrape into a medium sized bowl, and add the oregano, pepper, mustard, chicken bouillon, sparkling water, and 1/2 teaspoon of salt. Add the flour and baking powder to the wet ingredients and stir until it is just combined.
Heat the oil in a heavy bottom pot until it reaches 375 degrees (when you put food in the fryer the temperature will go down)
While the oil is heating up, cut the fish about 3 inches long by 1/2 inch thick.
Take a cup of flour and put it into a container.
With tongs, pick up the fish, place it in the flour, shake off the excess, and submerge it in the batter, then drop if carefully in the oil. Repeat with 4 at a time in the pot. It will take about 4 minutes, and remember to flip them and move them around. Put them on a paper towel to drain the grease.
Mix the mayo, sour cream, and milk in a bowl. Set all of the fix ins on the table. AND ENJOY!!!!
Classic Ensenada Fish Tacos
Serves 3 (if your really hungry) ;)
2 garlic cloves, peeled
Salt to taste
1/2 teaspoon of oregano
1/2 teaspoon of black pepper
1 teaspoon of yellow mustard
1 packet of concentrated chicken bouillon
1 cup of sparkling water, beer, or water
1 teaspoon of baking powder
1 cup of all-purpose flour
Peanut oil to the depth of 1 1/2 inches for frying
1 pound of boneless, skinless halibut filets, or mahi mahi, or flounder
1/3 cup of mayonnaise
1/3 cup of sour cream
1/4 cup of milk
12 corn tortillas, made from masa
1 cup of thinly sliced cabbage
1 cup of salsa (optional)
Cheese, avocado, hot sauce, limes, tomatoes, scallions… etc
Directions:
Finely chop the garlic, sprinkle generously with salt, and mash back and forth with a large knife until it becomes a paste. Scrape into a medium sized bowl, and add the oregano, pepper, mustard, chicken bouillon, sparkling water, and 1/2 teaspoon of salt. Add the flour and baking powder to the wet ingredients and stir until it is just combined.
Heat the oil in a heavy bottom pot until it reaches 375 degrees (when you put food in the fryer the temperature will go down)
While the oil is heating up, cut the fish about 3 inches long by 1/2 inch thick.
Take a cup of flour and put it into a container.
With tongs, pick up the fish, place it in the flour, shake off the excess, and submerge it in the batter, then drop if carefully in the oil. Repeat with 4 at a time in the pot. It will take about 4 minutes, and remember to flip them and move them around. Put them on a paper towel to drain the grease.
Mix the mayo, sour cream, and milk in a bowl. Set all of the fix ins on the table. AND ENJOY!!!!
This recipe is dedicated to Billy D.
1961 - 2014
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