chefreit

Hi everyone, I know I can't be the only one. I love the cheese biscuits at RL, the fries at McD's, and dare I say the Cinnobun at that place! These are just a few to say the least! I love good food these are just some vices I can't let go. Anybody else! Have some nasty little habits they would like to share with the food world. Speak-UP! Harry Da' Jersey Guy

Had me going.................Until you said, Dried!

As simple as it may be! Domestic mushrooms with Italian sausage stuffing, or herb cream cheese. mmmmmmmmmmmmmmmmmmmm

When I did my externship in Italy, the pastry chef would buy, pc Hotel Bar butter, that came shaped in 1/4 inch sheets.

Always offer to work this day. Since I don't have children as yet, I offer to give this day to my co managers. Also give-up New Year's Day, since I'm in recovery for several years, to those who still drink ECT..................... Did I say too Much!?

Deviled crab mashed potatoes in puff pastry tower , grilled shell steak, a misto mushrooms, peas, onions and thyme w/balsamico. And my wifes famous, whipped roasted galic & fresh herb butter.

FiFi! Still waiting on that Carribean oxtail recipe! LOL!

I actually did use the bitter orange juice from Goya for the citrus/acid component of my rub/marinade. Goya makes some great stuff! ← You'll get the same results with fresh lime, in fact up here (NJ) the limes are much better quilty then the bitter oranges. I never could found greatness in the bitter orange, however maybe I just don't get it.

I love to do something like this for the West Indies. Harry

Since I did mine with the skin on, using Paula's rub recipe, and it came out great, I'd have to say try it this way the first time around. Just make sure to keep the temp at 300 or lower till the last 15 minutes of cooking time. It was still way juicy. and when I removed the shoulder from the oven, I was showing an internal temp. of around 170. Suzanne, certainly all the places on the lower east side marinate with garlic, and lots of it (I love El Castillo de Jagua's version)...but maybe we can get a definitive answer on pernil form one of our Puerto Rican or Domincan egulleteers. How about it, Luckylies? ← Ha! a definitive answer when foods involved? well, firstly unfortunatly I'm not either Dominican or Puerto Rican..I'm Black/ Jewish/ Native American/ New Yorker etc.. no yummy pernil in the roots. Unless you count my mother having a latin american cooking phase a while back... But since I consider myself an authority on just about EVERYTHING I'll both ditto and laud both Suzanne and Trillium's opinion on pernil. It must have tons of garlic. I've never seen "pernil" without crisp skin, very tender, jucy, fragrant meat and platanos maduros...well, thats just the side of my choice...regarding el castillo de jagua (sooo good,, 'cept their always out of pernil by the time I get there... the baked chicken is really good too) I'm roasting pernil right now, 14 pounder for a christmas party. over night on low in the vulcan (bout 170) and then a good part of today. I think I'm going to pull half and sauce it a la carolina bbq... serve it with coleslaw and cream bisquits. the other half is coming home for cracklins and plantains and rice and beans on tuesday. mmmmm pork week (can anybody recommend any excercises I can do sitting down?) ← I haven't read all the postings on this however........... I consider myself an authority on this particular subject . Anyway......... This is a no brainier, the only requirements for this dish to be perfect is garlic, onion, citrus, and fresh herbs of the region. I prefer to make a brine out of these ingredients, sort of like a watered-down mojo. And submerge it for 3 days min. Here is the most important part the s............................L................................o...................................w c.......................o.....................................o..............................k..................i..............................n..........................................g! 500* 15/20min, 275* 6-8 hours.

I can never get that straight. Would putting them in for a relatively short time (an hour or less) still kill them? And what about the older recipes that have you put them in fresh water with a bit of polenta or flour to purge them of grit? ← I still do this, actually I add a bit of kosher salt to the water and have never had a problem. Most of my guest say it is the best clam they have ever eaten, and want to know where I purchase them. As for the clams that don’t make it through this process, they most likely are on the turn anyway. Harry

Hello! This is nothing but upscale Cuban cafeteria cuisine. If you grew-up in Hudson County as I have, these are flavors you have been around for years. And as Bugs Bunny would say, at less then 1/2 the price you pay in........... "HOOBOO-KEN!"

Hi everyone, Our Chef Association is planning an iron chef style competition. The theme is Pan-Latino cuisine and culture. I'm not only looking for web sites featuring recipes, but also the way of life. Any help would be greatly appreciated. Thank You, Harry R eiter

Sorry, abuot the extra letter. Hoked on fonicks wurked 4 me.

Yeah, I like it also. I know it's not the cultural Mecca of the tri state area, but we are moving on -up! Five waterside parks, it’s safe, clean, truly one the last strong holds in Hudson County. PS: Also we have Cafe Bello.

Judickies in Bayonne.....

Hi Everyone, Hi' ya Tommy! I missed the pig roast, was not sure if I could have attended with out preparing something. See, I found out at the last minute and didn't have the time. Anyway! Just tuned in on this tread, and I have to say if any of you EGS members don't try San Vito's in beautiful Bayonne, NJ you are doing yourself and your taste buds a disservice. (Rosie I would like your help on this) Nuff Said, the rest is on you. Harry Reiter

I could be a little late. However, I was always told to use beet juice for the flavor and color. Any takers! Harry

Amy, If you are talking about in the trade we use them for reasons of safety, and heat recovery. In the home i can't find any more use for this item then the latter. Also, the ooh effect for frustrated chefs. Harry

Hi everyone, I just arrived from Montreal today. While I was there I smuggled some goose liver in to the US. I have not had this dish since culinary school and need "HELP PLEASE!" Thanx, Harry

I also did my culinary externship in Italy.(Ancona) One night while preparing a wedding banquet. The chef brought out these cartilage like stones, shrouded in secrecy claiming they were illegal to take from the sea. He cut them in half to reveal a bright orange like moullusk that was delicious. Have you ever seen or eaten these creatures? What are they? Harry .Hotel..

Thank You!

Sounds like they have been steamed, and are slightly undercooked but I could be wrong..............

Hello everyone, I’m having a cocktail party for six people and would like some ideas some for simple Japanese (or Asian) BBQ . I really don’t want to spend all day prepping for this. (as I always do!) I spend enough time in the kitchen on the job, and the day to day at home meals. I would like this to be different, elegant, ----------yet simple! Thanks, Harry

I am reading "Fast Food Nation" by, Eric Schlosser. It is a little politically slanted in my opinion….But you know about opinions, there like assholes ect. ect. A-n-y-way, after the recent headlines it’s apparent that the meat packing industry needs another overhaul. WELCOME TO "THE JUNGLE"