Thats some SAMOKEYYYY chicken

Not sure if you noticed but I'm kinda, sorta having a giveaway?
I was asked if I wanted to sample some La Chinta Spanish paprika and there was no catch.  They didn't want me to write a post (ya right, um, I cook, I blog, its gonna happen) and they even offered to supply one of my lucky readers a few samples too!  (now when I say samples I don't mean a tablespoon or two either).
I thought I am going to use my regular recipes that I would normally make and substitute the smoked paprika I received and see if I notice a difference.
YUP.  Totally did!

I made a marinade for some chicken quarters a few nights ago, let it sit for ohhhh 8 hours.  Results.
Darned near blew my socks off!
First thing I noticed was when I added the paprika the heavily liquefied base became thicker, quick!  Never noticed my regular paprika do that.  Honestly it was like I threw in some cornstarch or somethin....not complaining, it made the marinade stick better to the chicken.
The smokey scents permeated my nose and couldn't wait to eat it up.
Doesn't this look AmaZing?

Sure did taste great!
Enjoy.

I'm Listening to:  Change - Tears for Fears

Mandarin Ginger Pork Chops

Wanna know the last time I ate a pork chop?
Me too!

Since the Mr. BM gave up pork none of us have eaten it really.  There`s been an occurrence of tenderloins but even that I can only come up with once in the last 6 months, maybe probably longer.
I crave PIG.
GIVE.ME.PIG.

We had some tonight - squeeeeaaallll (like a pig)

I only bought 2 chops too.  1 for me, 1 for Little Ugh.  So when he asked me what was for dinner and I gave him the news he too was happier than a pig in S(*&T and asked for leftovers HA.
What can I say, we love the "other white meat".

This was going to be a special occasion, I suppose a little fancier flavor is in order.
Maybe I should get dressed up?  Put on some makeup, do my hair, remove my apron when eating?
PPPFFFTTT who am I kidding, its going to reach the plate, I'm going to take photos quickly not caring of the quality, lighting or background and its going to be gone faster than 2 shakes of a lamb's tail.
I never got that saying, who shakes a lamb's tail anyway?  When was the last time you saw a pasture of sheep?  Have you ever seen a lamb tail?  Isn't it all covered in fur?
Whatever.

Dinner is now over, I am full of the oinker. 
I hope to see you a little more often little pink morsel of goodness who makes breakfast sandwiches better.

Sorry Miss Piggy!

I'm Listening to:  War Pigs - Black Sabbath (of course)

Mash Up Monday! Spicy Pasta with Tuna Meatballs

I can barely contain myself as I type.
I am so excited to post this recipe for you. 
It's been a while since there's been a MashUp Monday meal but this week, not only is it a mashup its meatless (which seems to be the "trend" - Meatless Mondays, pffft I like my meat)

The idea came about by way of a company, Aurora Importing, who has just recently started what they call "Recipideo Roundup".  Every month they create a YouTube video of a simple recipe for folks to try, which also has the opportunity to win gift certificates for their online store (in Canada).
Now, you can follow the recipe to a tee or you can be creative.
Obviously I don't follow a mold especially when its a new recipe - I like to ensure there are items in the dish that my family is going to eat.

This month's recipideo was for a spicy tuna pasta.
Sounded good to me.
Except I don't eat fish.
I will however eat tuna from a can, but as I just told my mother, I have to "WANT" to have that, a craving as you will. (which happens maybe 3 or 4 times a year).

The video depicted taking jarred tuna stored in oil and tossing it into the sauce.
I'll stop you right there - not eating it.  Its got chunks of fish.  Nope.  Won't do it.
The fam probably wouldn't eat it either.
How can I make this dish into something I would eat?
Meatballs - of course (light bulb pulsating above my head)

Thank you to Aurora Importing for helping my creative juices flow and allowing me to change up my pasta dish from including meat!

Why is this a mashup you ask?  Simply put - who makes tuna into meatballs?  Nough said.

Try it, enjoy it!
I'm Listening to:  Got You Where I Want You - The Fly's

Shnazzy Dogz

Every now and then I like to bring my son back to when I was a kid.  Reminisce.
Not by suggesting that I walked 5 miles to school in the ravaging cold with a backpack full of what felt like a ton of bricks, rather making foods that I ate when I was little.

There are some things of course that I wouldn't subject him to. 
Like liver.  My mom used to make it (I know I had it at least once) and when we ate there was no dog under the table to pass off the grossness so you KNOW you had to sit there until it was cold, even more disgusting and choke it down.
I`m not about recreating the bad food memories (foodemory) - I wont eat it to this day!

One great foodemory I`m sure we all share is the pb & j sammies, crusts cut off, sliced in little triangles right?  What about ants on a log?  Or even mac n cheese and hot dogs!  You know, cut all up, placed on top?  I think that may be the first ideas of visual plating as a child.

The other night I was hankering for a hot dog.  I know, processed, its not something I eat often but it was calling my name.  I started thinking of ways to shnaz it up.  Not that ketchup, mustard, sliced onions and relish aren't good condiments.  Also thinking that it needed to be "a meal" and not just a snack.
AHHHAAAA
Lets just add some creamy homemade mac n cheese to that mix.  But no, not on the plate with the dog sliced up, ON the dog.
OH YA
And since I have a hate on for eating macaroni with ketchup I figured something else was in order.
Creamy, flavorful caramelized onions.
Yup
WINNER.
I'm telling you, wanna channel your inner kid?  MAKE THIS!

The Mac n Cheez Dog

hot dogs
buns
caramelized onions
mac n cheese

Onions:
1 red onion sliced
1 1/2 tbsp. butter
kosher salt and fresh cracked pepper
Slice up your onions.  Add your butter to a cast iron pan on low/med (or non stick pan if you don't have one).  Toss in your onions, season.  Stir to ensure the onions all have butter attached to them.  This is a slow process (about 15 minutes or so).  Stir around occasionally.

Make your cheese sauce - link here
Drop down your pasta.  I used the noodles from a box of Kraft dinner so that they fit nicely on the bun but you could use whatever you have kickin around.
Steam your hot dogs (and your buns if you want).  If you don't have a steamer, make one using a pot with a an inch or 2 of water with a sieve/colander, make sure to put a lid on.
Assemble by putting a thin layer of mac n cheese, your dog, a little more mac then add a layer of caramelized onions.
DEVOUR

I'm Listening to:  Best of You - Foo Fighters

Manga Manga! The Tortellini Affair

Who can resist little soft pillows of pasta filled with meat?
Not this gal (two thumbs pointing at my chest)

Many times at restaurants around the area I see cheesy pasta bakes.  I refuse to order them.  Why?
Because people, I don't like spending $15.95+ on a dish that I know I can make at home, and do so frequently. 
While dinning out I feel you should order something that you don't have regularly or you don't know how to make.
But mostly, in this case especially, pasta is inexpensive and when I can make the same dish for say $7.00 for a family of 3 my frugalness comes in.
I buy my tortellini at Costco - a big honkin lot of it.
It's versatile. Pasta sauce is what a dollar?  Then you've got your fillers, cheeses, etc., cheap, easy, fulfilling.
Don't waste your pennies on pasta ladies and gentleman, unless you're rich, or you don't care (neither of those hold true for us haha) OR it has mass quantities of seafood in it (that makes your house stink and can be costly).

Here is our virtually effortless Tortellini Pasta Bake

Wanna make it?
Here's how:

Frozen tortellini (either meat or cheese filled)
1 can of your favorite pasta sauce (or homemade)
1/2 tub of ricotta cheese
A few hand fulls of pre-shredded Italian blend cheese
Fresh cracked pepper
Fresh Parmesan and parsley for garnish

In a pot of boiling salted water, cook the pasta to direction less 1 minute.
In a separate pot simmer your pasta sauce until warmed.  Add in the ricotta and combine until melded.
At this point if you wanted to add in any extras (spices/veggies etc.) nows your chance.
Add your drained pasta to the sauce, combine to coat.
Toss into a greased baking dish, top with some shredded cheese and bake in a preheated oven (350F) for about 15 minutes or until the cheese is bubbly and slightly browned.
Let stand a few minutes before serving.
Garnish with parm and parsley.
Enjoy!

I'm Listening to: This Isn't Everything You Are - Snow Patrol

A Review, An Amazing Dinner, and a Giveaway!

Ever go to the mailbox, look inside to see a package staring back at you that you've been dying to receive so you leave all other pieces behind, rip open the wrapping and giggle in delight?!
That was me this morning.
Today in the mail I received a bottle of Camelina Oil from Three Farmers, a group of farmers from Saskatchewan, Canada who take pride in producing a natural product.

When I was approached to receive a complimentary bottle to test out and possibly write a short post on the oil (which I had never heard of until the Delicious Food Show in Toronto), I was intrigued and elated.
What got me was the fact that every bottle can be traced to the actual farmer that produced it to guarantee accountability, quality and to give that personal connection between producer and consumer.  How amazing is that?  Its nearly as if you were stepping foot on the farm yourself!
You also can't beat the fact that it is also a source of Omega-3 and Omega-6 polyunsaturates as well as having loads of Vitamin E.
So what is Camelina Oil?  It derives from an ancient grain that originated from Northern Europe and parts of Central Asia and now in Saskatchewan.  It is cold pressed which allows the natural oil from the seed to be extracted.  It really does have a wonderful aroma, it has a nutty tone to it and I think I am in love.
For more information please visit the web site's FAQ section.

Of course I tested it out this evening in 2 ways.  I wanted to check the 475F smoke point as well as the flavor itself.  Both I am happy to report, are an A+!

Dinner was delicious.

To keep this post size to a reasonable limit I am simply going to do a quick write up of the ingredients and method of the Pork Tenderloin Salad with a Citrus Vinaigrette which we had tonight.

Why when I usually post step by steps?
Because dear friends I have even better news for you!
My new friends over at Three Farmers have offered to pass along a bottle to one lucky follower!!! WOOT WOOT!
I have no doubt the winner will absolutely enjoy this oil as much as I have.

So to make sure you read our dinner I'm posting the giveaway details AFTER dinner (kinda like dessert for you).

Pork Medallion Salad with a Citrus Vinaigrette
1 pork tenderloin

Rub
1 tsp. cumin
1 tsp. chili powder
1 tsp. allspice
1 tsp. kosher salt
1/2 tsp. fresh cracked pepper
Glaze
1/3 c. brown sugar
3 cloves garlic, pressed
1/2 tsp. sirachi (or hot sauce)

Vinaigrette
1 tbsp. juice of a clementine
1 1/2 tbsp. juice of a fresh lime
1 tsp. Dijon
1/4 c. Three Farmers Camelina Oil
salt and pepper to taste

Mix together your spices and rub onto a trimmed tenderloin (silver removed).  In a cast iron pan add 1 tbsp Camelina Oil and heat (medium).  Place your tenderloin in and brown on all sides about 4 min each.
Get together your glaze and spoon onto the pork while in the pan to coat.  Place in a preheated 350F oven for about 20 minutes (or until inner temp is 145F)  Remove from oven and let rest about 10 minutes, meanwhile prepare your vinaigrette.
In a bowl add the juices and mustard with a touch of salt and pepper.  Slowly drizzle in the oil as you whisk to emulsify.
Drizzle over your plated salad and sliced tenderloin!

Ok dessert time!  Or giveaway rather ;)
A few details:

• You must be a follower of my blog (and I'd love it if you would follow me on my facebook page as well.
• This giveaway will close December 15th at 5pm EST.
• Winner will be selected at random by www.random.org

For one entry:
Leave me a comment, include your email address so I can connect with you, letting me know what you would like to make with this wonderful product.

For additional entries:
Share on Facebook tagging my page and leave a separate comment letting me know each time you've shared (once per day only please)
Share on twitter using "@ppkongacooks is having a giveaway!" and leave a separate comment saying you've done so (once per day only please)

One winner will be selected at random and contacted by email, they will have 48 hours to respond.
Three Farmers will send out the product directly - THANK YOU THREE FARMERS!

Wrestling the Wings - Ginger Lime Glazed

Guess who isn't home for dinner tonight?
The Mr. BM.
Guess who's not happy he missed it?

I believe I got "C'MON, you're making wings without me?!!?"
Sure am.
Maybe I'm getting back at him for going to a concert without me.  NAAA, I didn't wanna go. 
I'd taken some wings out a few days back and it was on my menu for the week, it just so happened that today was the day.
Sheesh, I saved him some at least.

The flavors of lime and ginger compliment each other well and the acidity of the lime also helps to tenderize the meat.  They are definitely bff's

We will make this again I'm sure as Little Ugh ate his share in less than 5 minutes.  I had to get between him and the saved wings, there was a little wrestling involved but don't worry...we saved you 7 darling.
There would have been 10 but I ran too slowly and got my butt kicked by a 13 year old!

Enjoy.

I'm Listening To: Breaking the Law - Judas Priest

Angry Sauce

My insides might just hate me after tonight's dinner.
I don't care.
Little Ugh's poor chapped lips are on fire.
I don't care.
Mr. BM is on nights and doesn't get to partake.
Alas. I don't care.

Happy is to cupcakes like angry is to Arribbata sauce.
(I make no claims that I am a poet in anyway shape or form)

Me + spicy + pasta = happy
I'm an insensitive carb freak.

I can honestly say this is the first time I have made this sauce at home.  Usually I am forced to order it while out for dinner (which hasn't happened in about 2 years) because one hates spice and the other hates pasta.
Sorry to inform the rest of the house but this is going on the monthly rotation.
Deal.
It was fabulously tasty and even better that it takes no more than 20 minutes!

I also got to use some of the red wine I bought strictly for cooking (since I don't drink the stuff) from Chateau des Charmes a local(ish) winery here in Southern Ontario.

Enjoy!

I'm Listening to: Hot in Herre - Nelly

Jamaican Beanpot Mon

Want a delicious, nutritious, vivacious dinner idea?
Make this and everyting be irie!
Had I had half a brain I would have doubled this recipe for leftovers....

No one in my house but me likes beans and the Mr. hates rice but that didn't stop me.
The thought of this meal made my mouth water a little, actually to be truthful, there may be a touch of saliva forming now and I already ate it and am stuffed and wished I had more room in my belly so that I could have what little is left.
Le sigh.

I've never been to Jamaica however I have been to other Caribbean islands and it seems that rice and beans are a staple in their cooking.
So I suppose this could be called Caribbean Bean Pot not Jamaican but unlike some other countries I find that Jamaicans use more spices in their cooking and I love the heat.
If you don't have some of these ingredients its ok, substitute or leave some out, it will still be great.

Hope you enjoy ;)

I'm Listening to:  Housecall - Shabba Ranks ft. Maxi Priest

Low Fat Less Taste?

I have to fit into a wedding dress in 5 months!
Time to revamp some meals to ensure no cups runneth over.

Now we aren't traditionally big fatty food eaters (lean meats, light oils mostly) and normally round our meals out with all the food groups but you and I both know that some meals could use a little fat reducers here and there.

Does low fat equal less taste?
I've heard the debates.
I do believe that sometimes, some things just taste better full fat.
chocolate. ice cream. 
A good frozen yogurt or gelato is great but c'mon, the creamy smoothness of full dairy fat oh yes....heaven.
I beg to differ however with meats and more savory dishes.
You can add lower fat content sour creams, substitute cottage cheeses, take away calorie laden sauces, skin birds and always, always use fresh herbs and spices to please your palate!

I found a recipe in one of my many cookbooks for a Greek dish that sounded amazing.
Pastitsio.
Pasta, meat, creamy cheese sauce.
Sounds like lasagna. mmmmm lasagna....

This is a lightened up version of one that you may find on the web but isn't lacking flavor one bit!
If you like lasagna, you'll eat this.
Enjoy!

PS I guess I am gonna have to make it again since my camera card decided that it wanted full fat and conked out - tear.....
I'm Listening To: Doll Parts - Hole

Thick or Thin, White or Wheat

Crust.
You know, for my pizza?

We are a "pie" fam but each one of us has our likes and dislikes so it's cheaper, healthier and sanity saving to make our own at home.

There isn't any fighting about who gets what pizza, who's ordering the 1/2 pepperoni, 1/2 onions, 1/4 peppers, spinach and chicken on the half that has the pepper on it etc. etc.(the Mr. BM refuses to order them) nor is there anyone complaining or picking off pineapples (honestly, fruit should not mix with pizza sauce).

We are also a thin crust/wheat kinda crowd.
You?

Here's a quick and easy pleaser in our abode:
The Meatball Sub Pizza!
We happened to have some leftover meatballs from dinner a few nights ago - they were perfect, just slice em in half and go to town :)

You'll need:
pizza dough (purchased or homemade)
marinara sauce
mozzarella
parmesan
red onions
mini meatballs (homemade are SO much better)
*any other ingredients i.e. veggies you may want to add will work just fine*

Roll out your dough to your preferred consistency.  Add a touch of olive oil to a baking sheet.
Place the dough on the sheet.  Layer your sauce , ingredients and follow up with your cheese.
Bake in a preheated 400F oven until the crust is nicely crispy, about 13-15 minutes. *or less for a softer crust*

We don't fight over the ingredients on this one - it works for all of us.
Thank GOODNESS!

I'm Listening To: Johnny B Good - Chuck Berry

Mash Up Monday - Chicken Parmesan Sandwich Casserole?

Have you noticed that there has been a lack of Mash Up Monday posts?
Oh good, you haven't....fewwww....here I thought you faithfully check back week after week!

Since you don't seem to be on top of things, not sure if you also noticed that I questioned the title of this post?
I cant really decide what dinner should be classified as - is it a casserole, is it a sandwich?
Preeeety sure its a combo of both - which of course allows this to be part of the MashUp Monday section.

I love a good chicken parm sandwich!  Juicy chicken, sauce, cheese - drool!
I saw a recipe from Robin Hood (the flour company) that was the basis of this dish and I knew I had to try to make something creative!

Do you have chicken, cheese, sauce, flour, yeast, garlic, peppers?
How bout a casserole dish?
Did you answer yes to the first 2 questions?
Then you're set!

Enjoy!

I'm Listening to: Your Love is my Drug - Ke$ha

Harvest Chicken - An Apple a Day....

Apple overload....
I've even got apples hiding behind chairs!

Our yearly tradition is to go apple picking at Pieter's Appleyard on the long weekend in October (for Canadians, this is Thanksgiving weekend).
Its a little piece of heaven in my eyes and this time of year is my favorite to drive out there - the leaves changing, crisp breezes and apples begging to be picked!  How can you not enjoy this?

Here's a little something I don't tell many people - I secretly try to pick my apples as fast as I can so that I can get into the little barn to grab my quart of cider for the ride home!  I might just like it more than chocolate (ALMOST).

Here are a few snapshots from the day!

We go with our entire clan!  This year was little JJ's first time out (he's my nephew in the tree!!)

Obviously sweets and treats are in abundance the week after the pick but I thought it was high time the apple was used in a savory way.
This was new to us.
Mr. BM actually told me three times that dinner tonight was one of his newest favorites and Little Ugh inhaled it while it was still hot!
For chicken that has no skin (the only way Mr. BM really wants to eat chicken) it was juicy, flavorful and good for you too with all those apples!

Enjoy

I'm Listening To: Let's Dance - David Bowie  Compliments of Mike at The Culinary Lens :)

Spiced Roasted Candy Carrots

Candy and veggies?
SOLD!

This was my first attempt at creating a candied carrot.
I saw a recipe in the Betty Crocker pamphlet at my local grocer last week and thought, hey, I have those ingredients, why not?

Yes, why not.....

Well, I have to tell you I was slightly disappointed in the "candied" bit.
They didn't really get all glazed and crunchy around the edges like I was hoping.
Maybe that wasn't supposed to happen?
I suspect my ratios were a bit off since I sorta went with what I remembered reading.

The carrots however tasted great, a different flavor - a subtly smokey earthy flavor rather than a sweet carrot like you would think.
I liked the outcome, I just wasn't WOW'd
Possibly next time I would use a hint of brown sugar or maybe some maple syrup.

There are no photos because when sitting down to Thanksgiving dinner with 16 other people who don't want to wait for you to take photos of food in various lighting positions before they can eat you have to be kind to their rumbling bellies.
I have even tried Googling the title Roasted Candied Carrots, NADA - no linking for photos either...way to go Betty Crocker, way to burn me twice on the same recipe.

But here's how you can make them (from what I remember):

2 lbs. baby carrots
1/4 c. honey
2 tbsp. olive oil
1/2 tsp. cumin
1 tsp. smoked paprika

In a bowl combine all the ingredients except the carrots.  Heat your oven proof dish in a 425F oven first.  Spray with PAM (cooking spray).
Toss the carrots in the mixture and add to the pre heated dish.
Bake in the oven for about 35 minutes, stirring once.
Serve immediately

I'm Listening to: Alone - Heart

Cultural Food Marriage - A Worthy Mash Up

Since its not Monday I can't call this a Mash Up Monday post even tho it is and I AM going to post it in the tab - try and stop me!

I wanted a burrito.
But I wanted to use up my chicken.
I love Mexican.
But I want to use up my cucumbers and tomatoes from the market.
I want Mexican.
No wait, I want soulvaki.
Oh I have feta.
I love Greek flavors.
Darn it....why can't my stomach/head pick one thing and stick with it!?

Eureka!
A Greek inspired burrito.
Genius. 
You'd almost think I smoke the funny green stuff with all my back and forthness (totally a word) and indecision's.
Setting the record straight - I don't, but if I did OH MAN I bet my food ideas would be even better.

This was a healthy enough meal, pretty sure I covered off all the food groups even.
A for effort and taste.
My head/stomach made the right move tonight.  I guess indecision's can work to your benefit (sometimes)
Enjoy!

I'm Listening To: Something in the Way - Nirvana

Pesto Chicken Pizza, Because SOMEONE Gave Up Pork

Mr. BM has given up pork.
GAAHHHH I KNOW!

Who in their right mind wants to give up pulled pork, pork chops, country ham, BACON??!!  BACON of all things?!
He told me he watched something on tv that made him think he should give it up.
Now, I'm all for personal choice, as long as it doesnt interfer with my meal plans.  Nobody likes a quitter.

We already don't eat a lot of red meat so now taking out the "other white meat" perplexes me slightly.
When its pizza night we have pepperoni, bacon, sometimes ham, what the heck?!  I can't use any of those anymore.
Mr. BM, I love you, really I do, but your whimsical ideas of just "stopping pork" really bugs me!  Just sayin.

Last night was pizza night.  My usual ingredients cast aside like an old toy a child no longer cares about.  I have to come up with a new toy.
Enter chicken.
Now I like chicken on my pizza but the boys usually turn their noses up at it because theirs has BACON on it and mine has spinach.  Not this time, or any other time from now on, you'll have no more pork.
Thank your father kid.
I didnt miss it, I love chicken.  And what I love more than that is pesto and chicken.
DING
Its going on the pizza, yes indeed it is.
So goodbye porkalicious pies, the other white mean now invades your territory, drops its flag and owns it.

PETA better not infect his head or else we are all in trouble!

Enjoy

I'm Listening to: Fix You - Coldplay

Chicken Milanese

Flat chicken.  That's what Little Ugh calls it.
By no means is he referring to taste.  He thinks its funny that people cut the breast and then pound it out to make it super thin.  What does he know, he's just a kid.

Because son, it takes less time to cook (but more time to prepare), because it can be breaded and fried or baked and still be juicy, but mostly because you didn't do your homework and since I can't beat you I might as well take it out on the chicken right?
I could have said that. maybe. probably. I did.

Normally when I pound out chicken or veal or pork for that matter I have been known to top it with red sauce and cheese for a scallopini.  Today there will be none of that.
Simple flavors are big flavors!
Enjoy

I'm listening to: We Didn't Start the Fire - Billy Joel

Goulash - Take One

Remember when I said I don't like soup?  Ignore it for this post.

Mr. BM reminded me when I made this dish that I don't eat soup, I don't like soup and I complain all the time when he pulls out a can of soup.
Actually, I believe his exact words were "Um, isn't this like opening a can of Chunky soup"
OHHH EMMM GEEE it's not even like a can of waste!

Dammit.  I might like soup. Sorta.

Little background as to why I want so terribly to master this dish:
It reminds me of a time that was simple.  High School.
We, meaning a few delinquents plus me, had a local hangout that no one else seemed to go to.
It was this little cafe about a 10 minute walk from school in the "village".  I have no idea why or even how we ended up there in the first place but it quickly became our haven.
They served home made pastries, they had a teeny lunch menu and a back room that we took over every day to chat and play cards while we drank tea.  Apparently I have always loved good food, even as a teen!
We were on tabs (which I always paid on pay week), and became good friends with the owners Penny and Richard.  A lovely couple with 2 kids.  Richard was the pastry chef, Penny, I'm not really sure she could bake or cook but she played a mean game of asshole!
Every other day when I could afford it I would order the same thing.  A bowl of goulash with rye bread and butter.
Ever since then I have craved Richards goulash.  I have yet to eat anything comparable, even in my own kitchen.
This is phase one of goulash conquering.  It was good.  It wasn't Richards.  Onward I go - phase two to commence in  few weeks once the "I'm pretty sure that's soup" comments subside.
And yes, I suppose its soup. 

I'm Listening to: Bulls on Parade - Rage Against the Machine

Central Pizzeria - A Worthy Review

When walking up to Central Pizzeria in Ft. Erie it reminded me of my semi-rural hometown. 
Small brick building that screams dive.
A scant amount of tables scattered around, a cooler with a selection of your standard sodas and minimal decor. 
A minimalistic menu of pastas, pizzas and sub sandwiches.
Friendly banter between the cook and the police officer who pops in for a meal to go.
Homey.  Comfortable. 

But don't judge a book by its cover!
If you look even further into the location you will notice a steady stream of clientele, phones ringing off the hook, take out orders flying out the doors, not to mention the awards for Best Pizza in 2010, multiple "Reader Selection" winner plaques as well as framed "thank yous" for sponsoring local sports leagues hanging off the walls.

What can you determine from a neighbourhood joint that's been open since 1983?
The food must be decent right?  To say the least!

Antonitta (Ma as the boys call her) and her husband Carmine started the business after immigrating to Canada from Potenza, Italy and gave up their Italian bakery years prior. 
Their two grown sons, Mike and Vito also share in the daily life at the restaurant and have since '83 or so.
A true family business!

I sat around and joked after my meal with Mike who said any questions I had should be directed to the matriarch of the family - Ma.

I didn't want to have an "interview" with Antonitta, I just wanted to pick her brain, find out what keeps her going and maybe sneak a peak into their family recipes!
 

"I love to cook, that's why I do it" she says. "I'm here from about 1pm to about 11pm every day"
One of the sweetest, hard working woman I have encountered.
A doll really! 
We chatted for nearly half an hour, talking about Italy, cooking, cannolis  - while the boys did the rest of the work ;)

There are many homemades here which will bring me back my next visit but the reason for our stop - the Wednesday night special!
A whoppin bowl of spaghetti, homemade sauce and 3 giant meatballs along with a side salad and garlic bread for a mere $6.50!!?!!
A true Italian red gravy and juicy tender meatballs.
I was in heaven.



When I asked Mike for some chili flakes he proceeded to give me a warning about the contents of the shaker.
"They're homemade, they aren't like what you're likely used to so go easy"

He was right, I was wrong - please pass the water.

I desperately and forcefully finished every last bite - I had wanted to bring home a doggie bag but it was there, staring at me, my taste buds urging me to just keep going....I went home bloated, satisfied, happy.

 If you are ever in the area I have to urge you to stop in for a quick bite.  Say hi to the fam for me too!
And try the homemade manicotti for me - let me know how it is.

Central Pizzeria & Restaurant is located at 161 Central Ave. Fort Erie, ON, Canada.

Red Curry Mango Chicken

Its been about a week since my last post. 
Have to say it was really odd being away from my kitchen for so long, without the interweb and all you crazy readers out there. 
But I'm back baby!

My boys went on their yearly "boys only" trip to Atlanta and me, well, I went to Ft. Erie, Ontario to visit a dear friend.
Jane has known me since I was 18.  She knows a lot of things about my life but most of all she knows that I love food.  Good food.

I had been promised a red curry mango chicken dinner for the past few years.  I was beginning to think I was never going to have it since we don't see each other all that often.
Obviously the week was not going to be complete without this meal.

It didn't disappoint.  Not. At. All.
Firm but ripe mangoes.  Spicy (but not burn your tastebuds) red curry.  Chicken. Veggies.
I adored this dinner.
Thinking it over, I adored having the time to eat this dinner with her.

Thank you my friend for nearly a weeks worth of companionship, fun, and food!

I'm listening to: Sittin on the Dock of the Bay - Otis Redding