Septemberdog61

Astoria, Queens for Greek. <www.bigapplegreeter.org/images/QN_Astoria_Feb03.pdf> I like Stamatis on Broadway between 32 and 33 streets

Can anyone recommend an easy recipe that proves successful every time? My family has been making a Greek Frittata for years. It never fails. I made it for friends one morning for breakfast and now they request all the time as breakfast, brunch and dinner. Peel and rough slice some potatoes. Saute them in olive oil in a frying pan. Add oregano, salt, pepper, garlic and and onion powder. And anything else that you want from the spice cabinet. When the potatoes are cooked, brown and crispy add crumbled feta and mix with the potatoes. Add some scrambled eggs to the pan. Move the egg mixture around until it sets. Here's the tricky part. Place a large dish over the frying pan and flip the pan quickly. Slide the frittata back into the pan to cook the other side. Do this over low heat so the middle cooks and the bottom doesn't burn. If you are lucky enough to have kasseri, kefalotyri, mizthra or manori these also make wonderful frittatas. Kasseri will melt like mozzarella, while feta and the others will maintain their consistency.

Bottled lemon and lime juice subbed for fresh squeezed.

Sorry Susan for the confusion. Pastichio is sort of like Greek Lasgna. I will be making some next Sunday as it is Greek Easter. The differences are as follows: Ground lamb is used instead of beef Bechamel sauce replaces the cheese mixture in lasgna A dash of cinnanom is a must As for the pasta ziti will do, but typically the macaroni product is very similar to your picture. The usual brand name is either Misko or Melissa.

This is very typical of Greek pasta used to make Pastcihio.

Adding cold pieces of avocado to any hot soup is wonderful. The cool and smoooth texture goes very well with hot soup. Chicken soup, asopao, black bean, tortilla soup, split pea, lentil, etc. It's all good.

Saturday night: BBQ'd hamburgers and hot dogs (the kids thought it was hysterical...BBQing in a blizzard) Homemade mac n cheese Big salad Jar of Batampte half sour pickles Last night Beer butt chicken Roasted acorn squash and brussel sprouts mashed potatotes homemade buttermilk biscuits

I know Costco carries the industrial size cans. I purchase them often. The brand name escapes me, but they are San Marzano.

Raw hamburger with tons of salt Raw bacon Licking the raw dough or batter of the wooden spoon (big brother got to lick the beaters)

Chipotles keep very nicely in your refrigerator for weeks and weeks. I usually grind up the whole can in advance. I keep the extra in a well sealed plastic container in my fridge and use it in all kinds of dishes like corn bread, chili, refried beans, meatloaf, mashed or roasted potatoes as a southwestern marinade.

Puerto Rican pasteles. No question. Recipe?????? I couldn't give you one. Every year the Friday or Saturday before Thanksgiving I show up at my mother in law's house at 8 am in my pastele making clothes (the achiote oil turns everything orange) and we bang out about 200-250 pasteles. It starts with 40 -50 pounds of cubed diced pork tenderloin (my job), 2 cases of green bananas that must be peeled and mashed (my job and not an easy one), anyone seeing a pattern here?, Costco sized jars of red peppers, green olives and tomato sauce, tons and tons of sofrito and achiote oil, yards of butcher string, parchment paper and banana leaves and salsa music. Around noon we open the cerveza. By 8 pm we're done and boiling up the first batch. Quality control is important.

Should it be baked uncovered? Baked completely and frozen, then reheated on the day of use? Should fresh egg pasta be parboiled or should the lasagne be assembled with raw pasta? Any suggestions would be most welcome! I find that baking the lasagna covered for the first 20 to 30 minutes (until it's bubbly) and then baking uncovered for the remainder works best. My lasagna is never soupy. I always let it sit out covered for another 20 minutes after baking to prevent the dreaded lasagna slide. No bake noodles do require extra sauce so if you use them I think it's just a matter of trail and error.

Don't go for the ambience. Don't go for the service. Go for the escarole salad, cavetelli with pot cheese and chicken savoy. And go early. The place is packed on Friday, Saturday and Sunday night.

Next ya'll will tell me that you don't like jello. How many bubbles can I survive bursting in one day? Please, I beg of you, take it easy. Hate jello. Love Tater Tots. Love 'em on my burger with globs of melted cheddar cheese, a slice of raw red onion and loads of hot BBQ sauce. My mouth loves texture. Jello's like a blob in my mouth, but Tater Tots? Heaven. Bliss. Sublime pleasure.

Some good old English mustard and horseradish.

Reservoir Tavern whole pizza pies Florham Park Pizza pizza slices Belmont Tavern Chicken Savoy and Cavetelli w/pot cheese The Quiet Man Fish and Chips and Irish Coffee An American Grill Calamari Rattlesanke Ranch Margaritas Don Joses Guacamole and Salsa Casa Maya Gazpacho

Hi all, A friend and I are planning a Julia Child tribute dinner this Saturday evening. Any all suggestions are welcome. So far we have A good soup (haven't narrowed it down) Roast chicken Potatoes Anna

Mom? LOL.

After the first bite, I eat corn on the cob one row at a time. I blot the excess oil of of my pizza with napkins. I like sweet pickles sliced paper thin on my peanut butter sandwich. No Jelly ever.

Thanks for the kind words. Make sure you introduce yourself next time in, although I'm sure I know who you are if you've been coming in for years. Lou I would love to, but I'm inherently shy and I think you're gorgeous.

Madison The Garlic Rose (BYO) Il Mondo Vecchio (BYO) Shanghai Jazz (Chinese) Salsa Chatham (Mexican) Parsippany/Morris Plains Il Villagio (Italian) The Reservoir Tavern (Italian) E. Hanover/Whippany Luigi's (Italian) Palki ( BYO indian) Saffron ( BYO indian) Pane y Vino (Italian) Bill and Harry's (BYO Chinese) Don Jose (Mexican) Penang (Malaysian) Denville Rattlesanke Ranch (mexican) Thai Chef Dover The Quiet Man (irish pub) Jai Lai (Spanish) Sabor Latino

Thank you Rosie. Will do. Last week I had a great meal at Verjus Saturday. This weekend I will be in Astoria Queens visting my parents. My mom is making Lamb Kapama (Shanks baked in the oven with orzo, tomatoes, cinnamon and kefalotyri cheese. Sunday we might go to Kyclades on Ditmars or Trottorria L'Incontro(sp?)

Hello all, I have been a lurker for some time now. Just wanted to say I love An American Grill. I have been going for years and every meal has been solid and wonderful. The staff is always friendly, professional and courteous. PS. I love this forum.