tag:blogger.com,1999:blog-25410210306368827472024-03-18T22:47:34.658-04:00According to Chef David MartoneChef David P. Martone, CCPhttp://www.blogger.com/profile/07623951421824544134noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-2541021030636882747.post-89487227666376491782012-12-12T12:05:00.000-05:002012-12-12T12:08:10.270-05:00Ad Hoc Dinner<div style="text-align: center;">
<span style="color: #660000;"><b><span style="background-color: white;">The other night I phoned my wife, who was just leaving work, and asked, what would you like for dinner? She replied, wine. I knew at that point she had a rough day. I had just worked teaching back-to-back classes and simply wanted to go home and order take-out. I really didn't want to make another trip to the market, which would have been my third that day, nor did I want to cook again and then clean up pots and pans after cooking. I really didn't remember that I had much at home to prepare but took a chance and raided my own refrigerator hoping to find not only food but inspiration for something tasty to quickly throw together before my wife got home. The first thing I did was take care of her only request; I went to my wine refrigerator and selected a nice bottle of a 2000 Bordeaux, one with some age, history, and depth.I poured two glasses to allow it to breath.</span></b></span></div>
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<span style="color: #660000;"><b><span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUrU47-OK0R3mhL6PD8-0y_Zh_rQsOWlh7YhhqSe_5laQxUCRZgFcLGSz6LfeHjLq9dCOPdg4B-Fy0iwSkQM_vh9rSzGLJ3kxy4wqEBiruoAEbc9sWtccQeQycWVn0ABMGiqIrX4jsCym/s1600/Quick+dinner+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUrU47-OK0R3mhL6PD8-0y_Zh_rQsOWlh7YhhqSe_5laQxUCRZgFcLGSz6LfeHjLq9dCOPdg4B-Fy0iwSkQM_vh9rSzGLJ3kxy4wqEBiruoAEbc9sWtccQeQycWVn0ABMGiqIrX4jsCym/s320/Quick+dinner+8.JPG" width="320" /></a></span></b></span></div>
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<span style="color: #660000;"><b><span style="background-color: white;">Next, I scoured the cupboards and raided the refrigerator pulling out anything I could possibly use for my ad-hock meal. I found a container of wonderful homemade chicken soup my wife had made hidden in the freezer. I immediately identified it by the luscious pieces of chicken along with diced carrot and celery peering through the container. I placed the container in the microwave to start the thawing out process. I placed a small pot of salted water on the stove to start cooking some Ditalini macaroni to go with the soup. OK, now we have a start.</span></b></span></div>
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<span style="color: #660000;"><b><span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8xJWRvp7CHMeXxqsqYGPm-60r8J7vMeIzdwx9nm6hyphenhyphen8DHChfH5SMo7GKZInLszGVZIQ45yuP7o0W0-T8FgU3kpBr7uHN8aEEbkYSjAay9UbVCtu1Jb9mQsdyVW8N9XSlrY_WHt3gMTEt/s1600/Quick+dinner+11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8xJWRvp7CHMeXxqsqYGPm-60r8J7vMeIzdwx9nm6hyphenhyphen8DHChfH5SMo7GKZInLszGVZIQ45yuP7o0W0-T8FgU3kpBr7uHN8aEEbkYSjAay9UbVCtu1Jb9mQsdyVW8N9XSlrY_WHt3gMTEt/s320/Quick+dinner+11.JPG" width="320" /></a></span></b></span></div>
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<span style="color: #660000;"><b><span style="background-color: white;">While going through the refrigerator I came across some various cheeses, two different blue veined cheese, a creamy St. Andre, and a semi-soft Morbier. Things were starting to look up. A left-over piece of Italian bread would be the perfect accompaniment toasted and coated with some apricot jam, all tastefully arranged on a plate with some sliced pear drizzled with aged Balsamic and topped with pomegranate arils and a few water crackers.</span></b></span></div>
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<span style="color: #660000;"><b><span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgwCyJTBUvXBBTwrk4Mx979Oi0ocnZvPdD4ogGRYSkCRGfXdq7g-z_kkm1VWVLFNv91_NB5z_qfSK9FTIBXHNw1lsOxatot-WVnNA9aYeSVUOj4dInvrEqTVVIo4t6gKf3bVLFw1lsdW0/s1600/Quick+dinner+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgwCyJTBUvXBBTwrk4Mx979Oi0ocnZvPdD4ogGRYSkCRGfXdq7g-z_kkm1VWVLFNv91_NB5z_qfSK9FTIBXHNw1lsOxatot-WVnNA9aYeSVUOj4dInvrEqTVVIo4t6gKf3bVLFw1lsdW0/s320/Quick+dinner+7.JPG" width="320" /></a></span></b></span></div>
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<span style="color: #660000;"><b><span style="background-color: white;">To balance things out I threw together a simple salad of romaine lettuce, sliced tomato, slivered red pepper, a touch of baby arugula topped with a sliced hard boiled egg, just to add a protein component. A drizzle of some unfiltered extra virgin olive oil and a splash of some fig melon Balsamic I discovered hiding in another cabinet. It's amazing the things you rediscover when you forage in your own larder.</span></b></span></div>
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<span style="color: #660000;"><b><span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuiIchK0ScJT9MMuC9y_QBz8TpgBtNn3lai2TV8M81P-tRHvqM4hb6fKA_WtjEoYe6j6uN5-mSVZhc8qgd_J1ft0BUO0hKdqj-7dfg-pFz8EYlx2lXL1Gn48w7rUR-haFdZMcQe5X1EOxP/s1600/Quick+dinner+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuiIchK0ScJT9MMuC9y_QBz8TpgBtNn3lai2TV8M81P-tRHvqM4hb6fKA_WtjEoYe6j6uN5-mSVZhc8qgd_J1ft0BUO0hKdqj-7dfg-pFz8EYlx2lXL1Gn48w7rUR-haFdZMcQe5X1EOxP/s320/Quick+dinner+2.JPG" width="320" /></a></span></b></span></div>
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<span style="color: #660000;"><b><span style="background-color: white;">The only thing left was a finish for my now stimulating ad-hock meal. Some sweet clementine segments and a few morsels of bittersweet chocolate would bring this wonderful meal to a memorable conclusion.</span></b></span></div>
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<span style="color: #660000;"><b><span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2ACV9R_gGuYrAsivYYVW2c62GTzKRqm7WUSNFOMPvVWRjCPYzM7Jh_tATlePBRT3OKJOKMta7b5HufRED5XZxbFsYo9C0oJ1PitBsz_yodbYfBq1fDyKcQadItuHmuAun-A51my9etVC/s1600/Quick+dinner+9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2ACV9R_gGuYrAsivYYVW2c62GTzKRqm7WUSNFOMPvVWRjCPYzM7Jh_tATlePBRT3OKJOKMta7b5HufRED5XZxbFsYo9C0oJ1PitBsz_yodbYfBq1fDyKcQadItuHmuAun-A51my9etVC/s320/Quick+dinner+9.JPG" width="320" /></a></span></b></span></div>
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<span style="font-size: small;"><span style="color: #660000;"><b><span style="background-color: white;">Next time you think you have nothing at home to eat, think again!</span></b></span></span></div>
Chef David P. Martone, CCPhttp://www.blogger.com/profile/07623951421824544134noreply@blogger.com0tag:blogger.com,1999:blog-2541021030636882747.post-50150958764084605532012-11-22T09:52:00.003-05:002012-11-22T09:52:59.026-05:00Happy Thanksgiving to all!<div style="text-align: center;">
<b><span style="color: #783f04;">Let me take this moment to give thanks for all that I have in my life, family, friends, health, passion for life, and good food and wine to share with people I love. I hope you all have someone to share some time with today and break bread together. Happy Thanksgiving to all. </span></b></div>
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<b><span style="color: #783f04;">Stay safe, eat well and share the love.</span></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMmPhBJ4uXNtxMzy_sOwYJeA7zZuKOkP-pgWog08FCJYgxoPp51UxAPvP03Jze2GxWkDuZfXwuSqIwJ5nyGzyh3wUp4BeDBl5ET-jvVy-xDY8lkxwIHSwrwkGhy2H2TU6NBUSB7dhtlDs/s1600/PB270015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMmPhBJ4uXNtxMzy_sOwYJeA7zZuKOkP-pgWog08FCJYgxoPp51UxAPvP03Jze2GxWkDuZfXwuSqIwJ5nyGzyh3wUp4BeDBl5ET-jvVy-xDY8lkxwIHSwrwkGhy2H2TU6NBUSB7dhtlDs/s400/PB270015.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #783f04;"><b>Madeline's Turkey</b></span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIn32wCe8YiSswixfYMcyjs1P1hD_C6S-emLCeAbAx8vlRFl5GwMCEal3FNqCveXGQ23HbHtIj-pU4L2fZOL79uLn7RC4KizJdwY666MtLEf4PAA2CqE-kQ1UbdBewJGp0uK0Ph4ZJH_M/s1600/PB270014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIn32wCe8YiSswixfYMcyjs1P1hD_C6S-emLCeAbAx8vlRFl5GwMCEal3FNqCveXGQ23HbHtIj-pU4L2fZOL79uLn7RC4KizJdwY666MtLEf4PAA2CqE-kQ1UbdBewJGp0uK0Ph4ZJH_M/s400/PB270014.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #783f04;"><b>David's Boned Out Turkey filled with Nana's Stuffing</b></span></td></tr>
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<br />Chef David P. Martone, CCPhttp://www.blogger.com/profile/07623951421824544134noreply@blogger.com0tag:blogger.com,1999:blog-2541021030636882747.post-80834340424158651022012-11-10T11:44:00.004-05:002012-11-10T11:51:54.220-05:00Italian Family Feast Recipes<h2 style="text-align: center;">
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<br />Chef David P. Martone, CCPhttp://www.blogger.com/profile/07623951421824544134noreply@blogger.com0tag:blogger.com,1999:blog-2541021030636882747.post-62982305822868282882012-11-08T11:41:00.002-05:002012-11-08T11:42:00.266-05:00Quick Vegetable Whole Wheat Pizza, Made Ad-Hoc, from a Sparcely Stocked Refrigerator <div style="text-align: center;">
Last night I peered in my empty refrigerator to see what I could quickly whip up for dinner. Having just received power back the day before the fridge was pretty bare. I found a half of eggplant, one small yellow squash, an onion, some shredded Gruyere and Parmesan cheese, and the prize was a ball of whole wheat dough left over from the from the day before. My excitement started to build thinking of a pissaladiere, a specialty if Nice France, which is a pizza-like dish I had some years back. Although some of the ingredients are different my culinary juices had been stimulated by an idea. </div>
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I started to preheat my oven to 500 degrees, which is always ready with a pizza stone in it, and quickly diced up all the vegetable ingredients. I heated a medium saute pan, added some regular olive oil and started to saute the onions until tender. Next I added the eggplant and squash, seasoned it with some garlic salt and fresh black pepper, and sauteed until all was tender, only a few minutes, (I peeled only the half eggplant). Once that was done I floured the dough and rolled it out into a rough rectangle and added a layer of the sauteed vegetables followed by the cheeses on top and placed it on the preheated pizza stone in the oven. A few minutes later I had a wonderful crispy rustic pizza which my wife, son, and I all enjoyed with a simple salad on the side. Sometimes it just all comes together for a simple but delicious quick ad-hoc meal.</div>
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<br />Chef David P. Martone, CCPhttp://www.blogger.com/profile/07623951421824544134noreply@blogger.com0tag:blogger.com,1999:blog-2541021030636882747.post-84748398964497393012012-11-06T14:41:00.001-05:002012-11-06T14:42:54.269-05:00Staying safe and close to family during the stormWe finally received full power, phone and internet both at Classic Thyme and at home. Classic Thyme regained power on Sunday with internet and phones restored on Monday and my power returned at home today. We are all lucky to have weathered the storm safely and our thoughts and prayers go out to all of you who suffered damages. I always like to make personal reflections and try and find something positive with any tragedy. For me, the upside to the storm was a time to get back to basics, good quality family time without the encumbrances of modern technology. We had candlelit dinners of simple food such as grilled meats, vegetables, potatoes, and breads. Everything had to be fresh as we were going to the supermarket daily. (We were very lucky that our local supermarket never lost power.) Good conversation sometimes lubricated by good wine, sitting by an open fire with the family and dogs, reading or listening to a good book; it really wasn't bad for us except for the cold which was bearable with some good old fashion cuddling and a nice down blanket. Below is a photo of a simple meal we enjoyed after the power went out during the storm. My son Andrew took the photo on his I-phone while I held a flashlight to try and illuminate the table a bit. We grilled a simple pork tenderloin with vegetables. potatoes, and bread along with a simple salad with arugula, tomatoes, peppers, and hearts of palm. I have to say, we ate and drank pretty well throughout the entire ordeal and I am so thankful to have my family safe and unharmed. When you think about the devastation and losses other people incurred we were incredibly fortunate. Please stay safe for this next go around with the weather we are expecting over the next day or so. Stay close together and we will endure this one as well.<br />
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<br />Chef David P. Martone, CCPhttp://www.blogger.com/profile/07623951421824544134noreply@blogger.com0tag:blogger.com,1999:blog-2541021030636882747.post-3973787867409945982012-10-28T20:51:00.001-04:002012-10-28T20:51:55.234-04:00A great recipe to ride out the storm<div class="MsoNormal" style="text-align: justify;">
While recently in Kennebunkport Maine I had a dish of mussels that may very well have been the best I have ever had! It was a combination of the fresh mussels prepared with a wonderful sauce, dining outside overlooking lovely scenery, and the company of my beautiful wife. The day started off with the weather a bit balmy and uncertain. We walked into town, from our hotel, The Nonantum Resort on the water in Kennebunkport since 1883, where we were having a most enjoyable stay discovering the beauty of our first trip to Maine. We started to look for a place to have lunch when we came upon a nicely styled building with a restaurant upstairs called 'Tia's Topside' which offered outdoor dining. We took a chance and decided to dine outside which turned out to be the right choice on all accounts, weather, food and scenery. Having had lobster three times over the past two days I decided to have the mussels which were advertised steamed in <span style="mso-bidi-font-weight: normal;">white wine with a tomato, fennel, Chorizo sauce with rustic grilled herbed garlic bread. As stated in my opening sentence, the mussels may very well have been the best I have ever had! I made them last night for a dinner with some friends and thought this might be a good recipe to share while we are awaiting the arrival of Hurricane Sharon. One more culinary find in </span><span style="mso-bidi-font-weight: normal;">Kennebunkport, 'Rococo Artisan Ice Cream', for some of the most interesting ice cream flavors imaginable. I tried the Sweet Avocado Cayenne and the Goat Cheese with Blackberry Chambord. OMG, this place is reason enough to go back to Maine. Please stay safe through the storm and hopefully you can prepare some wonderful food to enjoy with friends, family and pets while riding out the storm.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDjp7sD-7mtp3ZgmTdeKdGVpF2tWs0OoPsVplgxmEv5biifMOUkHvr4jrs-PrOAVuWuEA5_fBqPT2MMj8O0rLFPeKPFgHVa4DdDp3ygTSl2wBV90LVcgNWJgUlYyrR4rHoplXK6Y0o9II/s1600/IMG_0732.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDjp7sD-7mtp3ZgmTdeKdGVpF2tWs0OoPsVplgxmEv5biifMOUkHvr4jrs-PrOAVuWuEA5_fBqPT2MMj8O0rLFPeKPFgHVa4DdDp3ygTSl2wBV90LVcgNWJgUlYyrR4rHoplXK6Y0o9II/s400/IMG_0732.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue;"><b>Scenery in Downtown Kennebunkport Maine</b></span></td></tr>
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<b style="mso-bidi-font-weight: normal;">White Wine Steamed Mussels in Tomato, Fennel Chorizo Sauce with Rustic Grilled Herbed Garlic Bread</b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
(serves 4 as a main
course)</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Rustic Grilled Herbed
Garlic Bread:</b></div>
<div class="MsoNormal">
3 <span style="mso-tab-count: 1;"> </span>cloves
garlic, peeled and chopped fine</div>
<div class="MsoNormal">
1 <span style="mso-tab-count: 1;"> </span>tablespoon
fresh Rosemary, chopped fine</div>
<div class="MsoNormal">
1 <span style="mso-tab-count: 1;"> </span>cup regular
olive oil</div>
<div class="MsoNormal">
1 <span style="mso-tab-count: 1;"> </span>round loaf
of rustic Italian bread, sliced ½ thick</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Combine the garlic, Rosemary and olive oil in a bowl, mix
well, and brush the bread slices generously on both sides. Grill the bread on
both sides until golden brown and crispy. If a grill is not convenient simply
broil both sides until golden brown and crispy to gain similar cooking effect.
Set bread aside to serve with mussels. Bread can be quickly warmed up in the
oven when serving.</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Tomato, Fennel
Chorizo Sauce:</b> </div>
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8 <span style="mso-tab-count: 1;"> </span>ounces of
chorizo, diced ¼ inch </div>
<div class="MsoNormal" style="text-indent: .5in;">
(more or less according to how
packaged. I use 2 whole links.)</div>
<div class="MsoNormal">
Regular olive oil if needed</div>
<div class="MsoNormal">
1 <span style="mso-tab-count: 1;"> </span>medium
onion, peeled and diced ¼ inch</div>
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1 <span style="mso-tab-count: 1;"> </span>small fennel
bulb, fronds removed, trimmed and diced ¼ inch</div>
<div class="MsoNormal">
1 <span style="mso-tab-count: 1;"> </span>28 ounce can
tomato puree or sauce</div>
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You favorite hot sauce added to taste (I prefer Red Devil)</div>
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Heat a medium saucepan over medium heat and add the diced
chorizo. Stir while cooking and get chorizos nicely golden brown and crunchy on
the edges. If pan looks too dry add some regular olive oil, just a small amount
at a time to make sure chorizos don’t burn. When chorizos are nicely browned
add the onion and fennel and continue cooking until onion and fennel are wilted
and tender, adjust heat if necessary. Next, add the tomato puree or sauce, bring
to a simmer while stirring, and cook on simmer for 10 minutes. Add hot sauce to
taste. The mixture should not need any salt or pepper but if your taste
disagrees, certainly season to your own taste. Keep warm until mussels are
steamed. (If making in advance simply store in the refrigerator until you are
ready to use which could even be a few days later.)</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">White Wine Steamed
Mussels</b></div>
<div class="MsoNormal">
2 <span style="mso-tab-count: 1;"> </span>cups dry
white wine</div>
<div class="MsoNormal">
4 <span style="mso-tab-count: 1;"> </span>pounds fresh
mussels, beards removed and cleaned</div>
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<span><span style="background-color: #ffd966;"></span></span><br /></div>
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Place the cleaned mussels in a large low braising or paella
style pan and add the white wine. Turn the heat on to high, cover the pan, and
cook until the mussels all start to open. Lift lid and check the progress of
the mussels opening frequently as you don’t want them to overcook or dry out.
Once the mussels are opened pour the warm tomato, fennel, chorizo sauce over
the mussels, cover the pan again, and allow the cook for another 2 minutes at a
medium simmer.</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Finish and Serving</b></div>
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Prepare 4 good size bowls by placing 2 of the grilled bread
slices, slightly crossing off to one side, and spoon mussels off to the other
side slightly overlapping the bread. Make sure and spoon plenty of sauce over
mussels. Serve immediately. </div>
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Chef David P. Martone, CCPhttp://www.blogger.com/profile/07623951421824544134noreply@blogger.com0tag:blogger.com,1999:blog-2541021030636882747.post-59284133628332620222009-06-08T10:33:00.015-04:002009-06-08T15:12:44.292-04:00When Institutions FranchiseWhen institutions franchise you can't always be guaranteed the quality of it's original location. I recently had 2 bad experiences that made me question the whole franchising idea of single 'stand-alone' institution type food <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">establishments</span>.<br /><br /><div><div><div><div><div><div></div><div>First was Nathan's. Everyone here in the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">tri</span>-state area knows Nathan's hot dogs of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Coney</span> Island. To <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">truly</span> enjoy Nathan's you should visit the original <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Coney</span> Island location. Now, it's not quite the same as it was 40+ years ago but there is still something about the original location that simply can't be transformed into an airport or mall food court. The original location has a certain <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">ambiance</span> that remains regardless of the deterioration of the surrounding neighborhood. The look of the original boardwalk location coupled with the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">unforgettable</span> smells wafting from the deep fryers and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">griddles</span> simply can't be reproduced. You need to be in <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Coney</span> Island to appreciate it in it's intended state. The smell of the air off the water puts you in a different mindset that perhaps transforms you back to simple childhood days visiting the beach. The <span class="blsp-spelling-error" id="SPELLING_ERROR_9">frys</span> are always piping hot and much crisper than the franchise locations as well as the hot dogs having that crisp texture that almost snap when you bite into them. Slathering on the mustard from the original tap is also a small perk that adds to the experience. </div><p align="center"><img id="BLOGGER_PHOTO_ID_5344977106986800242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 139px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3_sxyYAW7JcJImIoinSXmRub-ZNMqkbQ0hVVao8xpx0noYmuEFdJbd0Cnd33VVX-CfQyep7n0aDNqHFkz_siPLny1SYBW01iZ3ZxihPjiycqd9Ig7TzEKY_cJUpvoSdCWCAZyY2V4t9z/s200/Nathan's+2.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5345033405180061122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7ReVcQmHlUEXS0DOX4vxPjZB4r627_lUJ5MR1Q7lYf_9VmZLflfONhEhxQJtl4R_klkwVCNFWK7t6SuM4-M6B8tiEJQDs_1emLB-PuYYeq6ETfMHPLTI8SBuJtcPKsmfK2R-EhrnY2jq/s200/Orig+Nathans.jpg" border="0" /></p><div>While flying home from Miami a few months ago my son and I arrived at the airport, and with only a short time before boarding and decided to grab some fast food. I saw Nathan's and figured we would have a few dogs before getting on the plane. What a mistake! The dogs were rubbery, the chili was thick like glue and the fries were oil soaked and limp. This has never been my experience at the original location. Why is it that something I remember as being so good was so bad? The answer is that people simply don't understand that you can't always replicate, in vast numbers, quality, atmosphere and memorable food. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Institutions</span> are meant to be stand alone locations. Sometimes, in busy metropolitan areas such as NYC, multiple locations can work but as soon as they are franchised out to other areas the quality starts to diminish.<br /></div><div>Here's another example; Papaya King. My kids called it 50 cent hot dogs. Whenever my son and I would go into NYC we would go for 50 cent <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">hot dogs</span>. Of course we were going to Papaya King. There are many spread out in NYC. Most of them are OK but visit one outside the city and you have a completely different experience. Again the dogs are rubbery, the chili was thick like glue and the fries never as good as the NYC locations.</div><img id="BLOGGER_PHOTO_ID_5344978089010890882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjch_zXCO4T56susNU1AyHN3QJVG11UEnsrCcOjNi-twb43DV0RZ14KO8J6ZzNHPMD8HBbNzFHswAcTdidEVwJGvLIPff8empr0otAKO74p8f1ssBDTe2kEnBo_cXWUCLZbcwbVqHQjKNR1/s200/papaya+King.jpg" border="0" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpGhJtRcuyVdzWM-g8X35z06e8jgh7y0fzYTu7-1JiRm4eMUdwoOoRk1ehwhKwMzVfw20gje8R9wtu6ihEVvwrHNxCKFL2eVH0Lc_TPAnLThNWLW4NucCy4l88osXpvxaDXrDOwr89t6E/s1600-h/boulivard+Drinks.jpg"><img id="BLOGGER_PHOTO_ID_5344976825472342914" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpGhJtRcuyVdzWM-g8X35z06e8jgh7y0fzYTu7-1JiRm4eMUdwoOoRk1ehwhKwMzVfw20gje8R9wtu6ihEVvwrHNxCKFL2eVH0Lc_TPAnLThNWLW4NucCy4l88osXpvxaDXrDOwr89t6E/s200/boulivard+Drinks.jpg" border="0" /></a> After these two experiences I had to rush back to Journal Square, in Jersey City, to visit <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">Boulevard</span> Drinks, next to the Lowe's Theater, to suck down 4 chili dogs, a hand pumped <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">orangeade</span> and a container of chili to go. Still the same as I remember as a kid when my Dad's friend owned it. The only difference is that these days I have to pay. Years ago we never paid.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTJ0qJd94J0maSy0vCkWCQgbvv6fmdsFhs3ObeAWKof-MvhF9MMHu_jBRiwfx2A6qOjMlxtQmTMUYlawn29qr-EvDuufG6RnUofOWyjlSEi0tHFuK9BtCp0LSDISbgRcTlq50EJw86Suy/s1600-h/boulivard+Drinks.jpg"></a><br /><br /><br /><br /><br /><br /><br /><br /><div></div><br /><div>Here's something else to think about, Italian ice. We all know the Rita's Italian Ice franchise. Is it ever as good as Kaye's nut shop was on Central Avenue in Jersey City, or how about <span class="blsp-spelling-error" id="SPELLING_ERROR_14">DiCosimo's</span> in Elizabeth or the original <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Grillo's</span> when it was in <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Plainfield</span> and not to forget Mimi's in Roselle? If you have ever been to any of these places the answer is, not in a million years.</div><br /><div></div><div>We need more little businesses that become institutions instead of franchises that pretend to have character. Pay a visit to your local favorite before someone gets the bright idea to try and franchise them. Patronize your favorite local eating establishments or they will go away only to be replaced by <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">production line</span> substandard places that are simply not memorable.</div></div></div></div></div></div>Chef David P. Martone, CCPhttp://www.blogger.com/profile/07623951421824544134noreply@blogger.com0tag:blogger.com,1999:blog-2541021030636882747.post-21560696256834441442009-04-27T09:56:00.035-04:002009-04-28T14:09:09.730-04:00A Hidden Treasure - Restaurant Blu in Montclair NJ<div align="justify">I was truly pleased to discover <strong><span style="color:#000099;">Restaurant Blu in Montclair, NJ</span></strong>. </div><div align="justify"> </div><div align="justify"><span style="color:#000000;"><strong>What to do for dinner:</strong></span></div><div align="justify">Craving seafood, my wife and I were laboring over what to do for dinner last Sunday night. Yes we have a good seafood restaurant, here in Westfield, but we were looking for something different, new, fresh and exciting. We were also looking to take a small road trip to another town where we could have an early dinner and then enjoy each other's company with a nice stroll in a quaint downtown with interesting shoppes. We narrowed it down to 2 destinations; it would either be Asbury Park or Montclair. Given the unseasonably hot day we thought we would have an easier ride to Montclair, rather than fight the shore traffic home on the Parkway. We jumped in the car and set off on our mini adventure. It's always an adventure dining out with me as I always seem to find something to complain about. While my friends and family say I am picky, I like to think of it as just being honest. </div><div align="justify"> </div><div align="justify"><strong>David's Rant:</strong></div><div align="justify">If I order a hot dog I don't expect anything but a good hot dog. That applies to everything I eat. I only expect gourmet when the restaurant advertises that it is gourmet. Be the best at what you do...don't try to make food something it's not or something you are not capable of. So many restaurants try to be something they are not. You can't make a silk purse out of a sow's ear. Think of any good restaurant that is an institution and has been around for years. They do what they do and do it consistently well. There are so many places I remember as a kid, most of which are gone now because they were run by families that put their blood, sweat and tears into making their business an extension of their home and many people today don't get that. This is true for all the basic local favorites we grew up with. It's very difficult to pass that on to someone who is just looking to acquire a business to simply make a living. It's all about passion. Sometimes change is good but more often than not tradition is better. A good pizza and macaroni restaurant should always make good pizza and macaroni. New is OK but always offer what your name was built on. If I go to any restaurant that I have been going to for over 30 years they still serve the basics that brought me there for the first time. And, those basics still taste the same as they did 30 years ago. Let's not try to commercialize tradition, simply celebrate it. Well, enough of this rant and on to my wonderful experience at Restaurant Blu.</div><div align="justify"> </div><div align="justify"><strong>The Restaurant:</strong></div><div align="justify">We arrived at the restaurant a bit late but had called ahead to inform them of our delay so they would hold our table. We encountered a bit of Parkway traffic. When we reached our destination we secured a parking space right across the street from the restaurant which was a good sign. I was a bit surprised at how empty the restaurant was but it was still early, only about 6 PM. The main street was also a bit quiet. When we walked in there were only 2 other tables occupied and I couldn't really smell food. I was starting to get nervous. I later realized the kitchen was a bit insulated from the dining room probably preventing the cooking aromas from penetrating. The decor was modern and a bit minimalist with a hint of Zen. Since we didn't bring any wine, as we had a bit of a drive home, the pressure was on to be satisfied by the food alone. In the past I've been know to say, "It wasn't a total loss, at least we enjoyed a good bottle of wine."</div><div align="justify"> </div><div align="justify"><strong>The menu:</strong></div><div align="justify">I perused the menu and started to be lured away from ocean's bounty by a hanger steak that looked interesting. I think it was served with a caramelized sweet onion puree. It sounded interesting but then I saw the sea scallops served with sunchokes, barley, crispy fried olives and apple olive oil emulsion. I'm getting ahead of myself, let me back-up. When I looked at the menu on-line I saw they were offering Skate which is truly a wonderful fish with sweet flaky meat and never a bone. Skate on a menu takes me back to my days working at Chez Catherine next to Sous Chef Jeffrey and of course Catherine. We would have Skate on the menu when available. For most people it takes some courage to try it, having to clear the hurdle of knowing they are eating a stingray. Whenever I go fishing, especially if I'm on a large party boat, anyone who hooks a skate curses and throws it back as soon as they pull it up. I'm always the guy asking to keep it which makes people think I'm crazy. One time we were cruising back from a day of fishing and the crew-mates were cleaning fish, for a nominal fee, for all the people who were lucky enough to have made a catch, when I presented my skate for filleting. The crew member snarled and refused to clean it claiming it was a devil fish and that it would ruin his knife. Later that night I laughed thinking about the other fisherman trying to figure out what to do with their big oily bluefish while I was dining on my wonderful skate fillet gently sauteed in a lemony brown butter sauce with parsley.</div><div align="justify"> </div><div align="justify">I also saw some interesting appetizers on the menu. One was a charred octopus and the other was crispy sweetbreads. Although I love grilled or charred octopus I always order sweetbreads whenever I see them on the menu. It's so rare to see them these days. If I see sweetbreads on a menu I immediately think of being in a country bistro with a classically trained chef who celebrates the true spirit of gastronomic excellence. On the other hand ordering sweetbreads while in unfamiliar territory is like playing Russian Roulette. The results can be horrible. There are few things worse than bad sweetbreads. </div><div align="justify"> </div><div align="justify"><strong>Dinner:</strong></div><div align="justify">OK, let me regroup. I was torn between ordering the octopus and the scallops or the sweetbreads and hanger steak. Being a true carnivore I was leaning toward the beef but I remembered that we had originally set out to find good seafood so I decided to compromise and get the best of both worlds; I ordered the <span style="color:#660000;"><strong>Crispy Sweetbreads with Red Cabbage Slaw, Apples, Raisins and a Red Wine Balsamic Demi-Glaze</strong> </span><span style="color:#000000;"> appetizer</span> and for my <span style="color:#660000;"><span style="color:#000000;">main course,</span><strong> Sea Scallops with Barley, Crispy Fried Olives, Sun Chokes and Apple Olive Oil Emulsion</strong></span>. </div><div align="justify"> </div><div align="justify">Some of the ingredient combinations sounded bold and perhaps overly contrived but I was prepared to be adventurous. Later I was floored, after tasting each course, by the symphony of flavors that worked so well in perfect harmony. When I ordered I never asked a single question regarding the preparation method or anything else. I surrendered myself to accept the food as a true reflection of the Chef's interpretation of his menu.</div><div align="justify"> </div><div align="justify">Each course arrived on different size and shape stark white plates. When the sweetbreads were presented the plate had a large swirl on one side. I thought it was a design in the plate until I touched it and realized it was a sauce swirl. At first I thought it was a pointless design simply put there as a meaningless enhancement. Later I would appreciate its true purpose as I wiped it clean with a piece of crusty country style bread. Majestically sitting on top of a nice foundation of red cabbage slaw were perfectly crisped lobes of sweetbreads. The red cabbage slaw exploded with vibrant flavor. The diced apple and raisins added a nice balance to the creamy smooth texture of the slaw while the hint of balsamic in the red wine reduction married it all together. Tiny pools of the reduction bordered the plate down one side in addition to being swirled on one side. When the waitress cleared our appetizers my plate was wiped clean. My wife had a salad with roasted beets, gold and magenta, and goat cheese over micro greens. While she said it was an incredible version of a well appreciated standard I was totally hypnotized by my sweetbreads and never even tasted it.</div><div align="justify"> </div><div align="justify">I was so nervous that my experience couldn't get any better until my entree arrived. My mind was simply racing trying to decide where to start; should I taste the apple sauce, the barley, the sunchokes, crispy fried olives or dive right into a scallop? The enticing aroma of perfectly seared scallops won me over. As I cut into my first scallop I could see they were perfectly cooked; crusty exterior with a pink and wet center, a dream come true. The sweet creamy texture could only be enhanced by the unbelievable pairing with the apple olive oil emulsion. Nestled in the perfectly prepared barley were tender morsels of sunchokes with tiny bits of crispy fried black olive. All I could only think to myself was, Oh MY God, Pure Genius!</div><div align="justify"> </div><div align="justify">Again being held captive under the spell of my entree, I didn't pay much attention to my wife's entree. Only after practically licking my plate clean did I think about tasting my wife's entree. She had ordered halibut which was a special that evening. It was prepared in a very fragrant coconut milk broth. The fish was perfectly prepared, moist and juicy. The sauce was very similar to a dish I frequently make with mussels.</div><div align="justify"> </div><div align="justify">My wife and I were so totally satisfied that we didn't even consider dessert or coffee. We requested our check, paid the bill and walked the town just relaxing and enjoying each others company. Sometimes it just can't get any better. </div><div align="justify"> </div><div align="justify">Montclair is a very bohemian town filled with interesting shoppes, clubs and eateries. Definitely more independently owned businesses than anything else. It has something to offer for everyone. I highly recommend a trip to Montclair. </div><div align="justify"> </div><div align="justify"><strong>Conclusion:</strong></div><div align="justify">I not only recommend Restaurant Blu I urge you try it. If you have half as good of an experience as we did you will be satisfied. Bring a nice bottle of wine and prepare to be pleasured gastronomically. Bravo Chef Zod Arifai!!!</div><br /><a href="http://www.restaurantblu.com/">http://www.restaurantblu.com/</a>Chef David P. Martone, CCPhttp://www.blogger.com/profile/07623951421824544134noreply@blogger.com0tag:blogger.com,1999:blog-2541021030636882747.post-68321620741386215672009-04-22T16:02:00.005-04:002009-04-27T12:42:34.651-04:00Philly Finds and a Prosciutto Tasting<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuxBXkoV33tlbNvhcjFEZdy9Gt0RPRIgJjKGulg62dMEEKseRd3_Px2h2hL6qZnscJ3SCJGKFHrk4qS2KyNgmBi75VCNe4rHUZS9E_Loa1NSuQLptX-eulf5vBSp9DFpVkNJVS28DrcRs/s1600-h/Picture+164.jpg"><img id="BLOGGER_PHOTO_ID_5327610027506513954" style="WIDTH: 213px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuxBXkoV33tlbNvhcjFEZdy9Gt0RPRIgJjKGulg62dMEEKseRd3_Px2h2hL6qZnscJ3SCJGKFHrk4qS2KyNgmBi75VCNe4rHUZS9E_Loa1NSuQLptX-eulf5vBSp9DFpVkNJVS28DrcRs/s320/Picture+164.jpg" border="0" /></a></p><p align="center"><br /><span style="font-family:times new roman;font-size:130%;"><strong>Prosciutto, Jamón serrano and Jamón ibérico - 'The Holy Grail' of dry cured hams.</strong></span></p><p align="justify">While visiting my son Andrew in Philadelphia, back in November, I discovered DiBruno Bros. Italian gourmet market. There are 2 locations, 1 located on South Ninth Street in Philadelphia’s Little Italy and the other Chestnut Street in the prestigious Rittenhouse Square section. While the Rittenhouse Square location offers a more glitzy posh 5th Avenue feel, I prefer to original location on South Ninth Street, nestled in the Italian Market since 1939.<br /><br />With a vast selection of everything imaginable I was immediately drawn to the Charcuterie area, mainly the Prosciutto section. I am never good at making choices when such a variety is available so I bought a few slices of eight different cured hams, from Italy, Spain and yes, even the United States. For a fraction of what a pound of any individual prosciutto cost, I walked out with a fabulous tasting of eight for under $20. It was the best $20 I ever spent! Later that evening, back home in Westfield, I opened a bottle of a very nice 100% Sangiovese wine, aged in wood for 24 months, which I brought back from a family trip last summer. The wine is called Morellino Di Scansano, Roggiano Riserva 2005. What made this tasting memorable is that I was reliving my trip to Tuscany where we ate wonderful prosciutto and enjoyed locally produced wine daily. It was truly a mental vacation.<br /><br />Throughout my tasting I thoroughly enjoyed each and every ham! Both refined and immeasurable differences, these hams offered a carnival of flavors. Flavors and sensations included sweet, salty, buttery, gamey, nutty, dry, young, aged, creamy, rich and smooth. Hands down, <strong>my favorite was Jamon Iberico de Belloto from the Iberico Peninsula $130.00 per pound, of course the most expensive. Don’t judge quality by higher price as this is not always the indicator. My least favorite was the next most expensive, Prosciutto Di Parma riserva $34.99 per pound.<br /></strong><br />My personal recommendation is to do exactly what I did. Next time you are privileged to have a great selection of anything you love to eat, buy a small amount of as many as you can and then make your own tasting. Take your time and make an evening of it. Perhaps invite a friend to join you and sit back, sip a nice complimenting beverage and take that mental vacation.<br /><br />If you have time, a trip to Philadelphia’s Italian Market on South 9th Street makes for a great day trip. It’s what New York’s Little Italy looked like 50 plus years ago. You won’t be disappointed. If you’re considering staying for dinner make a reservation as the most popular local restaurants book up in advance. We tried to get in at Ralph’s Italian restaurant, also on South 9th Street, but we had no reservation and they laughed as they told us they might be able to get us in at 10 PM. Villa Di Roma, again on South 9th Street, is a good alternative as they do not accept reservations. It’s ‘first come first serve’ so get a glass of wine at the bar and hope to get seated in a reasonable amount of time. We had a good dinner there. Try the steamed mussels; you’ll be licking the bowl!<br /><br />My DiBruno Prosciutto tasting included:<br /><strong>La Quercia Domestic Prosciutto $24.99 per pound<br />Classico Parma Ham aged 12 months $24.99 per pound<br />Jamon Serrano aged 12 months $26.99 per pound<br />Jamon Serrano Riserva aged 18 months $29.99 per pound<br />Prosciutto Di Parma Rotondo Dolce $29.99 per pound<br />Prosciutto Di Parma riserva $34.99 per pound<br />Culatello $59.99 per pound<br /></strong>And my personal favorite:<br /><strong>Jamon Iberico de Belloto from the Iberico Peninsula $130.00 per pound<br /></strong>Unavailable in the United States until December 2007, Jamon Iberico could be the most sought after cured meat on the planet. Rich and nutty, with a melt-in-your-mouth texture, a single slice of this meat can satiate the most critical of palates for hours. Made from Spain's rare black footed pigs, which during the last few months of their life feed solely on fallen acorns, this jamon carries flavors reminiscent of those pigs' diets and eating habits: intensely woodsy and nutty with a high degree of marbling (it turns out that feeding solely on acorns is quite a workout for the pata negra, resulting in a highly marbled meat). Only 8-9% of all Spanish jamon is Jamon Iberico and only a small percentage of all Iberico is designated bellota, meaning the highest, most acorn-fed pigs were used. We are lucky to carry this product, for it is a delicacy that cannot be missed...(Courtesy of DiBruno Bros. website.)<br />Visit DiBruno Bros. at: <a href="http://www.dibruno.com/">http://www.dibruno.com/</a> </p>Chef David P. Martone, CCPhttp://www.blogger.com/profile/07623951421824544134noreply@blogger.com0tag:blogger.com,1999:blog-2541021030636882747.post-13912909807674528082008-10-23T17:36:00.003-04:002008-10-23T18:22:08.385-04:00Does anyone pay attention or do they simply not care?<div align="center"><span style="font-family:times new roman;font-size:180%;color:#660000;"><strong><u>Make it right by making it yourself</u></strong></span></div><div align="center"><span style="font-family:times new roman;color:#660000;"><strong> </div></strong></span><div align="justify"><span style="color:#660000;"><strong>Yesterday I picked up sandwiches for my wife and I for lunch. My wife ordered turkey on a roll with lettuce and tomato. We got them home and after the first bite, no tomato. The day before we picked something up from the diner. I asked for some gravy for the fries on the side. We get home and no gravy for the fries. 2 days before I pick up Chinese food. Get it home, no crispy noodles for the soup. Sunday after church I always get breakfast sandwiches and bagels. Yes, one more foe pa, I take the first bite of my bacon & egg and the salt, pepper and ketchup was missing. What do you have to do to get complete orders and things exactly the way you want them? Read on and find out.</strong></span></div><br /><div align="justify"><span style="color:#660000;"><strong>It sounds like I eat out often, and I do. Being so busy cooking for everyone else I only cook when I have a day off or when I am not too busy. After running around crazy yesterday I was simply exhausted and wanted to just pick up some simple macaroni and salad but I knew I would be disappointed. So, after driving my daughter to and from play practice in West Orange and ferrying her to fencing practice in Scotch Plains I ran home whipped up some simple marinara sauce, a simple salad and some tiny little pizzas I actually used heavily toasted English muffins as a base. I ran back to pick up my daughter, quickly cooked the linguine, put the pizzas in the oven and we were eating in 10 minutes. You have no idea how wonderful it was to eat perfectly cooked linguine, so simple yet so many restaurants overcook it. We had the most wonderful dinner. Everyone cleaned their plates. Such a simple meal prepared in no time. Might I also add how inexpensive it was. After a nice dinner and bottle of wine I conclude; don't be lazy like I have been. Make it yourself so you get it right every time! It can be that simple. </strong></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlVIAi_VYSgzT4xB80Xxn-AISfMP-TUNjwyzZU4u5SPfonOWYbB5UlEnxzZdCHukCDL4sKE9jZP4WM_O6FeNreuzhhDI4BLAlqf5oAzuKvbTvUsO4hoO2j83Vom_b_Dvn5IH9Kv1TAAzq/s1600-h/Linguine+marinara.jpg"><img id="BLOGGER_PHOTO_ID_5260476565539790354" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 241px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlVIAi_VYSgzT4xB80Xxn-AISfMP-TUNjwyzZU4u5SPfonOWYbB5UlEnxzZdCHukCDL4sKE9jZP4WM_O6FeNreuzhhDI4BLAlqf5oAzuKvbTvUsO4hoO2j83Vom_b_Dvn5IH9Kv1TAAzq/s320/Linguine+marinara.jpg" border="0" /></a><br /><br /><div align="left"><span style="color:#660000;"><strong></strong></span></div><br /><br /><div align="left"><span style="color:#660000;"><strong>Those who can do, those who can't, come see me and I will teach you. I am always glad to share recipes. If you would like to have my simple recipe for marinara sauce send an email to <a href="mailto:david@classicthyme.com">david@classicthyme.com</a> </strong></span></div>Chef David P. Martone, CCPhttp://www.blogger.com/profile/07623951421824544134noreply@blogger.com0tag:blogger.com,1999:blog-2541021030636882747.post-44001620144423863342008-10-07T09:31:00.008-04:002008-10-07T10:42:03.542-04:00Welcome to Chef David Martone's Blog!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqBmjj1T9oUBZIeUv9HcajB90mlHOXEhq64Gg80eEUER3YKKDumaHKNGc_316zwynN1c7ydEPKT6apBKN5jIOn8jjs4wW2_Ie8x-iKcm7lDhsK_bRpa_Py-diWg3PJA51jksQyreiBuhi/s1600-h/Baltimore+viagra.jpg"><img id="BLOGGER_PHOTO_ID_5254418678175032706" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqBmjj1T9oUBZIeUv9HcajB90mlHOXEhq64Gg80eEUER3YKKDumaHKNGc_316zwynN1c7ydEPKT6apBKN5jIOn8jjs4wW2_Ie8x-iKcm7lDhsK_bRpa_Py-diWg3PJA51jksQyreiBuhi/s320/Baltimore+viagra.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:times new roman;color:#660000;"><strong>After working all week I really look forward to going out and eating with family and friends. Although I cook for a living I still enjoy cooking at home as well but sometimes I just want to put down my tools and let someone else take care of me for a change. I have to say, "I am not always satisfied with the local restaurant scene. Now I'm not the type of critic that picks apart every detail but certainly I expect what I order to be good. When I go out to eat I stick to basics. If it is fish I am craving I don't need fancy preparation or extravagant presentation just fresh fish with minimal but proper preparation. Vince, from Westfield Seafood, says it the best with his tag line on his business card, "Honest Fresh Fish". I have had good experience with Limani in Westfield. The restaurant, which is located on North Avenue, specializes in seafood. I believe the owner is Greek as there are some traditional Greek dishes on the menu. They really do a nice job and they have been very accommodating to us when we are there. All and all we have had good experiences there and it is a BYOB which I like as it allows you to enjoy your own selections of wine while keeping the wine bill within reason. I enjoy oysters so I always order a selection as an appetizer. I really enjoy them with a sauce made with finely minced shallot or red onion, fresh cracked pepper and red wine vinegar. Although I have gotten it there before, on one occasion I asked the waiter for it and he told me the kitchen was too busy that evening to make it. On the way out, that same evening, I noticed sitting on display among the fish on ice, a mountain of shaved red onion which could have easily been turning into my request. Incidentally, I first had this sauce while in Culinary school, it was referred to as 'Mignonette'. Yes, I was upset. Was it enough to prevent me from coming back or criticising the restaurant? The answer is no. I have been back several times and I recommend it frequently. Now when I go, if I am really craving oysters, I simply bring a small container of my own mignonette sauce to enjoy with my oysters. As my dear friend Marcelo puts it, "David, you are simply being difficult!" He's probably right but there is nothing like being completely satisfied. So, in closing; if you like fresh seafood, make a reservation, pack up some of your favorite wine and venture out to Limani restaurant in Westfield and let me know what you think. Of course if you prefer to stay home visit Vince at Westfield Seafood, email me for a recipe, and the rest is easy.</strong></span></div><br /><div align="justify"><span style="font-family:times new roman;color:#660000;"><strong></strong></span></div><div align="justify"><span style="font-family:times new roman;color:#660000;"><strong>PS If you go to Limani, don't forget to bring your own mignonette, just in case you are craving the oysters. That's, of course, only if you are difficult like me!</strong></span></div>Chef David P. Martone, CCPhttp://www.blogger.com/profile/07623951421824544134noreply@blogger.com1