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Coming soon…out making new ones.
When did sandwiches become the next big thing? Back in the fiftys we had very little imagination when it came to sandwiches we had mostly all the same ingredient but no one thought to take it to another level,mom would usally make something on sliced white bread some times called pullman loaf. And Italian American like myself ate “hero bread” or call it Italian bread we bought on the corner or baked it fresh daily. Today’s high end sandwiches have a large variety of bread to choose from. I myself have a secret. I’ve been addicted to pressed sandwiches for many years now so do not judge. Here are some i pressed
starting with the classic burger patty melt with caramelized onions found in diners all across the country.
This is a korean burger with sesame shredded cabbage and simbal mayonaise on my homade ramon noodle bun. I decided to explore my italian roots with this spaghetti and meatball sandwich using thin spaghetti as the bun.
My pizza dough recipe
1 pack active dry yeast
2/3s cups warm water
1 tsp. Salt
1 2/3s cup bread flour
Stir in yeast and salt in warm water, let stand till foamy
Add flour and knead in stand up mixer with dough atachment.
This what i call my italian steak hero. Pounded sirloin steak with brocolli rabe. That’s what I love about sandwiches the bread is your pallet with endless combinations from every country, I hope this will inspire some creative “ideas in sandwiches.” It’s not rocket science. Look for me on the socials.
Besides being a professional chef im also a professional baker and pastry chef for over 40 years and anyone who know me know i love pie i love baking pies of all kinds. When chefs say “its like therapy to me” pies are what does it for me. I know i had already published a pie article but realizing. Today is Kentucky Derby day i couldnt resist. Many have heard of the classic Kentucky derby pie but few know about a classic everday dessert in Kentuky called Transparent Pie its a lot like chess pie but its not, the one difference chess pie has no cream but both are borderline to sweet. Have all your ingredients ready for transparent pie.
2 cold sticks butter in tiny pieces
2 2/3 cup flour
And about 6 oz ice water.
1 stick of butter melted
2 cups sugar
4 eggs beaten
2 tblsp. Flour
1 unbaked pie shell
Preheat oven to 375
In a electric mixer with paddle attachment, beat together the butter and the sugar until fluffy. Add cream, mix till smooth. Beat in eggs until combined, then stir in flor and vanilla pour into pie shell. Bake at 375 for 40~45 minutes. Until golden brown.
1/2 cup brown sugar
1 cup dark corn syrup
1/2 tsp. salt
1 tsp. vanilla
1/4 cup softened butter
1 cup chop pecan
1 cup chocolate chips
1 unbaked pie shell
Preheat oven to 375 F. Beat eggs in medium size bowl. Add brown sugar, corn syrup, salt, and vanilla blend well stir in pecans and chocolate chips. Pour into pie shell and bake 40~45 minutes or until center is firm.
Here’s some warm slices.
Have a mint Julip and start dessert. It’s not rocket science. Don’t forget to look for me on Twitter, Instagram, an my Facebook page.
From what I recall it all started in the early 60s I was a busboy in a family restaraunt hustling weekends for cash money on Sunday night, 14 years old and always had money in my pocket so I learned early food service was for me. I would walk into the kitchen 100 degrees in there super sharp knives everywere, slippery rubber mats on the floor, three foot flames flaring up behind the line, two chefs back there rolling in sweat with cigarettes dangling from there lips screaming and cursing at the waitresses and busboys, waitresses screaming “order up” I’m keeping a low profile so I’m not in the line of fire at, the end of the night I asked my uncle the owner where do I sign up for kitchen duty? I ended up working in my home town in till 1975 I got married and moved to Florida to start a new life and marriage. Traveling and learning as I grew I went to school to learn how to teach cooking and that took three years I became a chef instructor in till I went on vacation in the blue ridge mountains and was offered a exec. Chef position at a resort in the mountains.
By then my three children were being raised down south and went to private boarding school in georgia and ended up back in NY taking the subways for 25 years and working as a corporate executive chef. Thru out my travels every kitchen, every restaraunt which there were too many to mention or even remember the one thing that I saw was a comaradarie amongst the kitchen staff the chef and cooks bond, only few careers do that
a professional chef is a talented executive. Excellent cooking skills are required of course and and a broad knowledge of cuisines and there ingredients but there is so much more to it then that. A successful chef is a teacher, a leader a motivator, Able To convey knowledge and work ethic to the staff and encourage them to do the same. Many people ask me when is it that you know you are a chef? Chefs are respnsible for every day operations of their kitchen, choosing purveyors and overseeing all usage of the ingredients bought with maintaining high food handling standards, and all this on a predetermined budget either for corporate or your own business venture although the chefs schools of today are a big help in getting started with your career there is no substitute for experience. There are two kinds of chefs, there is “A chef” who highly trained on all aspects of cuisines and all food preparation and can walk into any kitchen any where and take it over. “The chef” is the chef of that restaurant and their menu and might not know or trained on basic food preparation. So when asked when do you know you are a chef I tell them when you perceive yourself as one after years of experience and training.
THINGS A CHEF NEEDS
The kitchen is a dangerous place to an outsider there’s fire, sharp tools strange looking machinery, wet floors, crazy overworked cooks that love to party the other 16 hours when their not working and not quite ready to face the the world no less the hot line. Tools of the trade will become an obsession and at most a necessity, you will want the best and newest that does the job with precision and speed. This a very small collection of tools and gadgets basically my every day stuff I collected thru the years with two suitcases, three tool boxes,various cardboard boxes and my Wurstofff kniife roll packed away. They say a chefs success is judged by the size of their Uhaul well I’m a prime example of that quote traveling the country moving from place to place I accumulated 45 years of great memory’s in the form of kitchen wares.
Lots of people have been asking about this dish and frankly I don’t blame them it’s got a twist.
Shrimp and broccoli scampi over steel cut oats risotto millanaise. Or call it rissoato. I just made that up but I like it
6 16/20 shrimp raw, peeled an deviened
Broccoli buds steamed
Plain bread crumbs
Line up your shrimp and broccoli in a casserole dish and add ingredients sprinkling the cheese an bread crumbs on top. And set aside.
Steel cut oats or Irish oats( not instant)
Salt and pepper
Cook oats plain according to directions about forty minutes till tender add butter, cheese and peas and cook till creamy. Rissoato should spread on plate and be creamy notdry like rice. When oats are almost done put casserole under broiler till browned and shrimp are
ITS NOT ROCKET SCIENCE!