Kosher Dosher...“I am a culinary Heretic"

I have written a lot about Bacon before on previous posts. I've used many cuts- Beef (Short Ribs and Point Bacon), Lamb (Belly and Leg), Duck Breasts, Turkey, etc. The list of different flavors is never-ending.  Some of you may not know the history of Bacon, but it refers to all pork products (I don't eat Pork). To most people, Bacon refers to Pork (the belly of the pig), and a small percentage of us now know that it can be any meat that is cured and smoked. There is Lamb Bacon, Turkey Bacon, Beef Bacon, and several other cousin varieties. Canadian Bacon, which comes from the eye loin, which comes pre-cooked. There is a bacon square that comes from the pig's jowl, also called Guanciale. The Italian version called Pancetta, cured but not smoke and is rolled like a salami.   Bringing home the Bacon is a collective term that refers to getting a paycheck and or money, but that was not always the original meaning. For example, in the 12th Century, a church in the English town of...

What am I, chopped Liver? When I think of chopped Liver, I have four connections or rather memories. One fond memory was my Mom and Bubbe (Yiddish for Grandmother) making Chopped Liver. The second memory took place with my buddy RC. My buddy and I went to Seattle for an excursion, and we had an inkling for some Classic Jewish Chopped Liver. We found a great place that served quintessentially profound Jewish Food. Oh, man, that opened a floodgate of fond memories. The third memory, of course, was the Jewish Deli I grew up with in NYC.  My other Bubbe was not a cook at all. When I was ten, she decided to make some beef tongue, stereotypical Jewish deli meat. It was my first (that I know of) introduction to beef tongue. She boiled it for who knows how long and tossed it on a plate. She did not attempt to disguise what we were about to eat, nor did she appear to care either. Taste buds and all were intact too!! To say it did not look appetizing is an understatement. I refused to eat it...

This is to all you that love to criticize stuff-  But before you consider critiquing, you should probably learn that you're wrong; everyone else is correct. There are people with dissenting opinions that respect and appreciate each other's differences. Then there are people who hold their respect or admiration for you captive until you agree with them. First of all, I hope it goes without saying that no critic is ever right. And by that, I mean anyone who says they're imparting their Truth needs a character makeover.  And if that's not enough, you have those people that feel the need to give you their resume or credentials for you to reflect on while they continue to provide you with their Truth. As if their resume makes any differences.  Funny, quick story. A relative of mine made a post about Air Travel, Delays, and Security. I gave my opinion but not as fact. Her friend had to pipe in and had to tell me I was wrong because she is a Flight Attendant and had been one f...

Chicken Cordon Bleu has an interesting history, but I won't bore you with all the details, but please click the link above for more information. This has to be one of the simplest dishes to make because it's an easy technique to master.  I've made many versions using different meats, herbs, spices, cheeses, and stuffings. My most recent creation using this method was a Beef-Roulade . Also, you can wrap in Puff Pastry and bake instead of frying!! Only limited to your imagination.  Butterfly the breasts with a very sharp knife making sure to keep them intact. Place chicken on a large cutting board between plastic wrap spritzed with a little water. The water will prevent tearing, allowing the chicken to move around while being pounded.   As you can see, I chose the Mccormick's Brushetta Blend, which is one of my favorites to use for this application. But feel free to season with whatever you want. Next, grate on your cheese or layer it with maybe gruyere or swiss. If y...

This food takes me back to my childhood. I grew in the melting pot of Brooklyn, NY, and throughout my childhood and a wee bit into young adulthood, food was an integral part of life. When I moved out of NYC, I quickly noticed that was not the case. Food was a fundamental necessity that memorialized good times, bad times, family parties, and religious holidays. Food is an essential component of life.  My paternal Grandparents' family was from Palermo, Sicily, and Poland/Russian (Jewish). It's prevalent in NYC for Italians and Jewish people to marry. My mom's side were Eastern European Jews. My maternal Grandfather was born on a train on their way to Germany trying to escape the pogroms. He was 16 when he arrived in the states. The vast majority of them remained in Germany and Eastern Europe. But that's for another story. As stated earlier, my paternal Grandfather's (first-generation) family was from Palermo, Sicily, and the whole family were unbelievable cooks. He ma...