The Beach Sandwich

 Let's give a hand to the French...

he best beach/hiking/picnic sandwich is jambon-beurre (ham-butter). It’s just baguette, butter, and ham, and it is perfect. Eating food outside amongst the sand and sea (or trees and squirrels) is a decidedly summery way to dine. Sandwiches were made for such meals—after all, they were designed to be eaten while the eater is doing something else. That something else was originally gambling, but outdoorspeople can take advantage of the sandwich’s portability while hiking through a forest, sitting in some grass, or lounging on the beach. All sandwiches can be enjoyed this way, but the jambon-beurre is by far your best option.

The Jambon-Beurre is the perfect beach sandwich 

Incredible flavor aside—and we’ll get to that in a moment—this sandwich is a structural marvel engineered to travel well, keep its form, and never, ever get soggy. Both filling ingredients (ham and butter) are hydrophobic (water repelling), so there’s simply no water for your bread to absorb. This lack of water also translates into extreme packability; thanks to the high fat content and low water content, this sandwich will stay edible—no, delightful!—in a warm beach bag or backpack for the entire day.

It is also incredibly easy to make. I love a muffaletta (or similar pressed sandwich), which is similarly unlikely to sog, but those have so many ingredients and have to be pressed overnight. The jambon-beurre is easier, breezier, and can be slapped together right before you run out the door.

Unlike the muffaletta and its cousins, the jambon-buerre doesn’t contain any little bits—no shredded lettuce, no olive tapenade, no slippery pickles. Nothing to slide out, fall out, or go splat on your sunscreened lap.

This sandwich is also as delicious as it is practical. The combination of salty pork and creamy butter is very French and decadent—and the French are quite good at decadence. Using two incredibly flavorful, rich ingredients means you only need the two—they work together to create a salty, meaty, creamy bite that miraculously doesn’t feel too heavy. 

 Since there are so few ingredients, purchasing high-quality bread, butter, and ham makes sense: Get a fresh baguette with a nice caramel color and a crust that crackles slightly when you squeeze it, and grab a butter with flavor. You can use  Kerry gold, but the sandwich you see above was made with duck frosting because it’s what I had at room temp. The Kerrygold is better, if I’m being honest, so pick a pure butter instead of a compound. 

 For the ham, I like the dry-cured stuff (prosciutto, speck, jamon iberico, and country ham all work beautifully), though Parisian style, wet-cured ham is traditional. For best results, keep the flavors simple and avoid honey ham and the like. 

 Slice the baguette horizontally (keeping it whole or cutting into smaller segments if needed), then spread a thick layer of butter on each side before piling on thinly-sliced ham. Close it up, wrap it, take it out, and eat it up. Do not add cheese (you’ve already got creamy butter), and do not add vegetables. The beauty of this sandwich lies in its simplicity. Embrace it, and you will be rewarded with the perfect outdoor meal.

ENJOY!

Prime Rib Show Stopper

If I title my post "Prime Rib Show Stopper, I'd better damn well have a show stopping recipe...I think I do...

Cooking expensive cuts like prime rib can be intimidating, but all you need is the right technique. However, you can make a better-than-the-steakhouse rib roast at home.

When it comes to meat, most people's everyday lineup is pretty average. Chicken breast, pork tenderloin, ground beef—you get the idea. Although you can make some pretty cool dinners with these ingredients, they'll never be met with the same kind of celebratory excitement that comes from roasting a big, juicy cut like prime rib.

It's not just because prime rib is tender and delicious. Or because there's an unmistakably primal feeling when sinking a carving knife through its heavily seasoned crust. For me, bone-in, standing prime rib is reserved for holidays and special occasions. This special cut always brings to mind big family gatherings and a kitchen that's rich with the heavenly smell of a slow-cooked roast.
So on these special occasions, how do you cook prime rib that won't disappoint? Luckily, our Test Kitchen is here to help. We've pared down the best tips and tricks for how to cook prime rib. Follow along and you'll be dishing out a celebration-worthy roast in no time.
What Makes Prime Rib—er—Prime?
Prime rib is sourced from the rib section of a cow, an area that's extra-tender and marbled with fat. Marbling is the streaky white fat that runs throughout a good cut of meat. This type of meat packs plenty of flavor on its own, so it doesn't need to be marinated.
Though this meat receives top marks from dinner guests, the word "prime" in prime rib has nothing to do with the quality of the beef. The USDA gives separate grades to beef according to the amount of marbling it contains. Prime-grade is the best, but most supermarkets will only carry choice-grade meat. So it's possible to have a prime-grade prime rib or a choice-grade prime rib. Either way, it's gonna be tasty.
Choosing Your Cut
Go for bone-in beef. The bones help control the meat's temperature as it cooks. Their extra surface area prevents the temperature from rising too quickly, making sure your roast is nice and juicy. If your butcher has strung your meat, go ahead and leave the twine on while you cook. This simply keeps the ribs attached to the roast. Just remember to snip it off before you serve.
Seasoning the Meat
Seasoning prime rib isn't like seasoning pork chops, chicken breasts or single slices of steak. This is a huge piece of meat, so go ahead and pack on the flavor. We'll teach you a homemade version with lots of garlic, shallots and herbs. If you're going with the store-bought version, try something like herbes de Provence.
Picking Your Pan
Our rib roast recipes usually call for you to lug out a large roasting pan, but a 13x9-in. dish works, too. If you're opting for this rack-free baking dish, however, layer the bottom with veggies and place your roast on top. We'd recommend a mirepoix (pronounced: meer-pwah), which is a fancy French term for coarsely chopped onions, carrots and celery. The veggies will cook gently and help form a flavorful sauce from your drippings. Jump below to read about serving your prime rib au jus.
Now that you know the basics, let's get cooking! Follow the step-by-step as we cook a tender prime rib that's better than any steakhouse's...

Tomorrow...

(TO BE CONTINUED)

Best Barbecue in Philly

If You know me...You know I love me some Fried Chicken....And if you ever come to my home town of Philadelphia ,PA.  You need to stop at this place...Percy's Barbecue at 900 South Street...

This beloved barbecue joint took home Philadelphia Magazine’s 2015 "Best of Philly" award for Best Fried Chicken for a single menu item: its crispy, buttery chicken biscuit. (Pictured Above) The biscuit, which is only served during happy hour, is stacked with fried chicken, cheddar cheese, hot sauce, jalapeños, and buttermilk ranch.

FIVE STARS  *************

National Grill Cheese Day

I am told that today is National Grilled Cheese Day! Really? Who makes this stuff up?

I'm not about to tell you howto make a Grill Cheese Sandwich...Not the Traditional one anyway...

I just want to tell you about the French Onion Brisket Grill Cheese that they serve at Di Bruno Brothers here in Philadelphia..

This family company has been in business since 1939, and its flagship location in Rittenhouse Square offers five grilled cheese sandwiches, all under $9.

There are other examples of chefs layering caramelized onions and juicy brisket with semi-hard, nutty cheeses to make an epic sandwich, but sherry vinegar and sesame-seed bread bring layers of complexity to a dish that isn't used to such treatment.

 Other Di Bruno grilled cheeses, such as the Spicy Italian and Cheddar & Chutney with smoked gouda, make the case for return trips.

The Best Pizza in Philly??

I must admit....I live in Philadelphia PA. Born and raised here and I've never heard of The Original Tacconelli's Pizzeria.

As of this writing...I'm eating Pizza..I googled "Best Pizza in Philadelphi and this is the information I got-


Please keep in mind we are a one-man, one-oven operation," notes The Original Tacconelli’s website. "Waiting time may vary." Indeed, this is Philadelphia’s pizzeria célèbre, so expect a wait to match. Especially if you haven’t reserved your dough, in which case you may be waiting until the next day (Tacconelli’s advises that the best time to call is between Wednesday and Sunday after 10 a.m.).

It may not always have been this complicated to get a Tacconelli’s pizza (you have to assume times were simpler back in 1946 when it started serving pizza), but most who have had it will tell you it’s worth the effort.

There are four pies listed on the menu: Tomato (no cheese), Regular (a little cheese and sauce), White (salt, pepper, cheese, and garlic), and the Margerita (fresh basil and mozzarella).

These are wide crusts, liberally sauced and topped, and not uniformly presented. You can choose from a list of toppings to customize your pies (spinach, tomatoes, mushrooms, pepperoni, sausage, sweet peppers, anchovies, onions, prosciutto, basil, and extra cheese), just keep in mind that there’s a three-topping max on each pie, and that some have noted that the owner sometimes prefers to limit it to two. The move here may be the "Signature," which may not be listed: white pizza with spinach and chunks of tomato and garlic. Either way, you may want to bring more folks so you can order more pies. Just a thought.

I'm going to find this place and see for myself and then write a follow up to this...Stay tuned!

Brew Ultimo

I was reading an article about quirky and fun places to have coffee, buy groceries and hang out and I noticed that all of the cool places were either in San-Francisco...Got to get there one day or in New York City...I was delightfully surprised to find this place here in my home town of Philadelphia PA.

Brew Ultimo...A coffee shop!

Aaron Ultimo, it's owner and namesake, fell into the coffee business by chance,or on a humbug if you're hip, when he agreed to help a friend open a shop after college.

After developing a passion for coffee, he helped launch Spruce Street Espresso and was later approached by the owner of the South Philadelphia Taproom to open this coffee and beer shop.

“Beer people are often coffee people and coffee people are often beer people," says Ultimo. He's right...I for one am both!

"Customers often purchase beer as they wait for coffee, or grab a coffee as they buy a beer."

Brew sells small batch local beers like Manayunk Dreamin' Double IPA and international varieties like Gueuze Tilquin sour lambic from Belgium, while baristas prepare Guatemalan espresso and iced Ethiopian Haru coffee nearby.

Ultimo also offers locally sourced snacks like bagels and croissants with peach butter and fig jam from West Philadelphia's Four Worlds Bakery, Coco Love's "bruffins" (brownie muffins), and an award-winning cheesesteak.

This sounds like my kinda place!

Arizona Corn Pancakes

Arizona Corn Pancakes!  It's Saturday Morning as I write this and I'm in full breakfast mode.....
Humor me...


Pancakes are most often a sweet breakfast dish, but there's no reason you can't put a savory twist on the traditional morning treat.

In the Southwest, corn is a ubiquitous ingredient, and the slightly sweet, starchy vegetable works beautifully in a creative version of the beloved breakfast food.

The Lodge at Sedona, a quaint bed and breakfast, serves a massive meal every morning from 8:00-9:30am, and much of the menu features ingredients native to the region.

The Lodge's blue corn pancakes are just one way the staff takes the cuisine from ordinary to unexpected. The Mission, a restaurant serving up modern takes on classic Latin dishes in Scottsdale, uses the more common yellow corn for the savory pancake on its brunch menu, but tops it with sweet dungeness crabmeat, cilantro, and a smoky crema.
The Lodge at Sedona, 125 Kallof Place, Sedona; 

Of course now...I'm not anywhere near Arizona...and I'm guessing most of you aren't either...Soooo, how would I prepare this for myself at home?

Glad you asked....

INGREDIENTS:

• 2 1/2 cups all-purpose flour
• 2 cups blue corn flour
• 3/4 tablespoons salt
• 4 tablespoons sugar
• 4 tablespoons baking powder
• 4 cups milk
• 1/2 pound butter, melted
• 4 eggs

DIRECTIONS:


Mix dry ingredients - flours, salt, sugar, and baking powder.

Mix wet ingredients - milk, butter and eggs.

Combine and mix but do not over mix, batter should be slightly lumpy.

Let rest for 1/2 hour before adding to frying pan.

Total Time:1 hr 20 min

Prep-20 min

Inactive-30 min

Cook-30 min

Yield:4 to 6 servings

 

Hope this was some help to you all...

 

Enjoy!  Eat well my friends!

Green Eggs Cafe

Philadelphia is a very exotic and interesting city...It's also one of the most under-rated as cities go....Much of that is because it sits smack dab in the middle of New York City and our nations capital...but I digress...I'm biased...I was born and raised here and still live within it's city limits....

So , my wife and I decided yesterday to visit this much talked about eatery in the Northern Liberties section of the city(formerly known as Fishtown)...now a gentrified and tony section of the city full of new hosuing developments...Lofts, Condos and tony eating places...

It was a long wait...It was after all Sunday....The Broad street run had just entered and a lot of that crowd..

had wandered a few blocks to the north to have brunch at the Green Eggs Cafe.... My wife and I patiently waited outside for close to 40 minutes before we were seated....That long wait was my only complaint...Inside our waiter was very friendly and attentive...and the service was good and fast considering the standing room only crowd.

The food was excellent.....My wife had a Caesar Salad with chicken....I went for breakfast food...I had a Belgian Waffle with Cinnamon Apple topping and Bacon.... Delicious!

I wish that Anthony Bourdain had of spent more time in Philadelphia when he came here to do a spot for one of his shows....I believe it was the Layover!  We have a lot more to offer in the area of cuisine and fine dining...Oh well...that's what this blog is for...


Green Eggs Cafe, Northern Liberties...
located-
 719 N 2nd St
Philadelphia, PA 19123

Take Me Out To The Ball Game

It's summer and in the summer one tends to go to the baseball game...even if you're not a sports fan...(I am an avid sports fan!) and even though I bleed Phillie Red and White...I love this particular Hot Dog or rather Hot Sausage from Chicago....(Don't Judge me)

It's called the Chicago White Sox Italian Sausage...Don't ask me why...I don't know...but I like it! Why do I like it?  Well...look at the photo...What's not to like? Sauteed Green and Red peppers, Onions...Ahhhh!

Kiri Tannenbaum writes- -
According to the National Hot Dog & Sausage Council (NHDSC), this year baseball fans will consume more than 21 million hot dogs at stadiums across the country. That's enough to round the bases 29,691 times! Baseball fans are not just fans of franks. The NHDSC predicts ballparks will also serve nearly 5 million sausages this year."

  That's a lot of hot dogs... I don't know about other ball parks... but I like what they're servin in Cellular Field in Chicago!

The New York Strip Steak

 
I can think of two times that I had a really good well prepared New York Strip Steak. One time was when I was in Austin, Texas...I went to a place called "You Are Cooks" , where they give you the cuts of meat and let you prepare it yourself on a steam table....The other time was when I was in New York City. It was years ago and I can't remember the name of the place now.  It wasn't any big time place...it was actually a little bar and grill, but I had the best New York strip steak ever... That experience has never been recreated for me here in Philly unfortunately...but I'm going to give you some tips about how to cook yourself a great New York Strip
and hope that it helps you.

II-

Your first task is to pick the best possible cut of New York Strip Steak you can afford. The United States Department of Agriculture, or USDA, grades meat based on its age and degree of marbling - the white fat found in beef. The younger and more marbled the beef, the better its flavor and texture. Prime, Choice, and Select are the meet cuts available to the general consumer with Prime being the best cut of meat.

Shop carefully. Not all grocery stores carry USDA Prime beef. Look for the actual title of "USDA Prime" and not a lower USDA grade disguised with a brand name. If you can't find Prime at your grocery store, try a local butcher or purchase from a reputable online source. You can get some of the best cuts of meet online and have them delivered to your door often at a discount to your local options.

Look for a New York Strip steak that is at least 1 1/2 inches thick. Steaks thinner than 1 1/2 inches will dry out more easily.

While Choice and Select grade meat can be prepared nicely at home, do not expect them to have quite the same flavor and bite as a steakhouse steak. Knowing how meat is graded, however, can help you find the best cut of these grades. Look for those with the most marbling and test the meat's age by pressing it gently with your finger. The younger the beef, the more tender it will be when pressed.

Now...Here are the instructions-

Pull the steaks out of the refrigerator and let them sit on a clean plate or pan for an hour before grilling. An even meat temperature will make for more even cooking.

When the hour is up, rub the New York Strip Steak with cooking oil (do not spray cooking oil on your grill) and follow with salt (kosher is best) and pepper (fresh, cracked). Do not put the seasonings on before the coating of cooking oil as it is believed salt will draw moisture out of the meat. For even more flavor, make a steak rub recipe using your own spices.

A marinade can also be used to add unique character to a steak. I've included some marinade directions and recipes further down this page. If you use a marinade, you should remove the steak from the marinade before letting it come to room temperature. When your steak hits the cooking surface, it will cook more evenly if it is dry.

Follow these instructions and enjoy yourself a nice steak with a baked potato and a glass of wine. As always , Enjoy!

National Pancake Day

Seems like there is always some holiday that I've never heard of that occurs anyway. Today ,I was informed is National Pancake Day..If you've read my other blog, Keith's Space for awhile, you know how much I love IHOP.

IHOP is once again celebrating National Pancake Day by giving away free pancakes today.(I didn't know that they had ever celebrated this before...Where Had I been?

The International House of Pancakes, which has franchises here in Philadelphia and it's suburbs, is giving away free short stacks to diners until 10 p.m. tonight.

In exchange, IHOP is asking patrons to donate to Children's Miracle Network Hospitals.

Since IHOP began its National Pancake Day in 2006, it has raised $5.35 million for Children's Miracle Network Hospitals and other local charities by giving away more than 10.1 million buttermilk pancakes.

Last year, IHOP raised more than $2.1 million. This year, they hope to raise $2.3 million.

There is a limit of one free short stack per guest and the offer is valid at participating restaurants for dine-in only while supplies last and is not valid with any other offer, special, coupon, or discount.

Okay, so there it is...my free plug for IHOP....It's 7:43 pm as I write this...I still have time to get to IHOP and get some pancakes! Hope you do too!

A Taste of Philly

The Reading Terminal in my hometown of Philadelphia, PA is one of my favorite places to go for lunch. There are all kinds of different eateries within the famed train station and all kinds of foods. If you happen to be in the city of brotherly love this coming weekend, you might want to stop in for the "Taste of Philly" Food Festival.

Philly is famous for its cheese steaks, hoagies, and pretzels. Learn the story behind these and other local food favorites, and the vibrant and historic Reading Terminal Market where they're sold during this 75-minute market-based walking tour. Also see pretzels being twisted, hear the story behind the Breyers Ice Cream logo, and find out where Milton Hershey got the idea for Hershey's Kisses.

In other words, this is fun history that has nothing to do with our government! The tour was written and is frequently led by food writer Carolyn Wyman, the author of the definitive "Great Philly Cheesesteak Book" (Running Press), "Spam: A Biography" (Harcourt), and "Jell-O: A Biography" (Harcourt), featured on NPR's "Fresh Air," "The Rosie O'Donnell Show," and "Jay Leno."

A Lamb Recipe

I eat a lot of lamb myself...but everybody can't fix lamb the way it should be fixed... On occassion ,my wife and I have dined at a few area establishments who have served it to my liking. One such place is beleive it or not McCormick and Schmidts in Center City Philadelphia. I digress..This is a lamb recipe, though not necessarily the one that they use, but close to what we had when we dined there.

Lamb Shanks with Sun-Dried Tomatoes!

Ingredients:

1 tablespoon(s) olive oil
4 (1 pound each) lamb shanks
1 teaspoon(s) kosher salt
1/2 teaspoon(s) ground black pepper
3/4 cup(s) dry white wine
2 tablespoon(s) flour
2 tablespoon(s) tomato paste
1 navel orange
1 can(s) (14 1/2 ounces) diced tomatoes, undrained
1 cup(s) onion, chopped
1/2 cup(s) sun-dried tomato halves, not marinated
1 1/2 tablespoon(s) fresh rosemary leaves
4 clove(s) garlic, chopped
2 tablespoon(s) Italian parsley leaves, chopped

Directions:

1. Heat oil in a large skillet over medium-high heat; add lamb shanks. Sear all over, turning several times, or until well browned on all sides, about 10 minutes. Season with salt and pepper.

2. In a 6- to 7-quart slow-cooker, whisk wine, flour, and tomato paste. Remove 6 strips of orange zest with a vegetable peeler. Squeeze 1/4 cup of juice from orange; add zest and juice to wine mixture. Stir in remaining ingredients, except parsley. Place shanks, meat sides down, in mixture.

3. Cover; cook on low-heat setting 5 1/2 to 6 1/2 hours, until lamb is fork-tender. Transfer shanks to platter; cover with foil to keep warm.

4. Pour braising mixture from slow-cooker into a 1-quart measure; skim off and discard fat from surface. Stir parsley into sauce; add salt and pepper, if needed. Serve shanks with orzo; spoon sauce over shanks and orzo.

Enjoy!

Coles Curried Pork Steaks

I was recently at Relish on Ogontz Avenue(Philadelphia,PA.) and had their stuff Pork Chops...great dish right there...I noticed that they had something called Curried Pork also on the menu....So I decided to post that recipe here..Check it out. It's probably not going to be as tasty as the pork I had at Relish , but if you play your cards right and follow this recipe to the letter...You may come close.

Ingredients:

2 lbs of pork steaks cut into 1-inch pieces
1 & 1/2 tablespoons of curry
4 medium onions, sliced lengthwise
3 cloves of fresh garlic (minced)
Salt & Pepper to taste
1 tablespoon of corn starch
1 can of low sodium chicken broth or three cups of chicken stock
3 tablespoons of olive oil

Directions:

1. Sauté garlic in olive oil for one minute and then add sliced onions.

2. Sauté for five minutes stirring the mixture constantly.

3. Add pork and cook for five minutes or until pork appears to be done. Don't overcook!

4. Add curry and continue to stir for a few minutes.

5. Add a little salt and pepper.

6. Stir in the chicken broth or stock and simmer until hot or add it warmed.

7. Add 1/2 cup of cold water to corn starch, stir and gradually mix into pot stirring to mix well. The corn starch will thicken the sauce to a nice consistency.

8. Allow pot to simmer for approx. 10 minutes.

9. Serve over rice.

Makes 4 portions (serve with some white rice).

Enjoy!

Somebody Was On The Same Page

I have known for years that McDonald's has the best French Fries...I have been known to buy a burger from Burger King and then walk into McDonalds and buy their fries... (I'm eccentric like that) Today, I read a survey that said that a poll has shown that Five Guys has the best burgers and Mcdonalds has the best Fries.. I concur.

"Five Guys" just opened up two establishments thatI know of here in Philadelphia and I have to admit..Their burgers are the bomb! After eating one, I haven't wanted one from Burger King (my former favorite), McDonalds or Wendys ever since....According to the latest Fast Food Survey by Zagat, the best burger in America comes from Virginia-based chain Five Guys. But while the regional chain edged out national players in the hamburger category, Dairy Queen rules the Best Milkshakes category, while the best fries still come from McDonald’s.

The results of the survey were revealed live on TODAY Monday. The survey covered 136 fast-food and full-service chains nationwide. Voting on zagat.com, 6,518 voters weighed in on everything from chicken and cheeseburgers to smoothies and seafood. Full survey results are available at zagat.com/fastfood.

“I think the headline is Five Guys,” Zagat Survey CEO Tim Zagat told TODAY’s Ann Curry. “It’s a chain that has 500 outlets, but that’s small. But it’s growing.”

Zagat admitted that Five Guys’ victory “was a big surprise to me, because I’ve never yet eaten a Five Guys burger.”(He doesn't know what he is missing) But McDonald’s taking the french fries honors came as no surprise, he said: “It’s almost expected every year — McDonald’s, McDonald’s, McDonald’s. Our surveyers voted for them overwhelmingly. I personally like them better.”

(Well, I at least like their fries!)