A Picnic in Central Park NewYork

 

CentralParkPICNIC

A Picnic in Central Parl

NEW YORK

 

The BEST POTATO SALAD EVER !!! RECIPE

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Bridgitte Bardot

BARDOT

 

BRIGITTE BARDOT

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BridgitteBARDOT

Brigitte in a Car

1960s

 

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Bardottttt

 

Bardot in PLayboy

 

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BARDOT EATING SPAGHETTI

 

Celebrities Eating Spaghetti

 

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SUNDAY SAUCE

CLELBRITY SPAGHETTI SAUCE RECIPES

SINATRA

PACINO

DiMAGGIO

and More …

 

 

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Best Potato Salad Ever

 

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BEST POTATO SALAD EVER

“It’s Badass!” Man, there’s nothing quite like Potato Salad, I just love it. I love it so much that when my Dad would take us to a diner to get Cheeseburgers, I’d always ask if I could get Potato Salad instead of the Fries. They’d always oblige me and I was always happy eating my Burger with Potato Salad instead of French Fries, with my Coca-Cola. “Ah, the good old days.” This Potato Salad is really awesome with some Ribs or Barbecued Chicken. The contrast of the hot Chicken and its tangy Barbecue Sauce is awesome against the cool coldness of the mayonnaise dressed potatoes with scallions and the seasoning is one of the World’s most underrated culinary pairings of all. Well, you’re reading this and you know of this little secret, so go ahead and give it a try, you’ll be glad you did, it’s friggin awesome and this is The Best Potato Salad Ever! Tell all your friends!

INGREDIENTS : 6 large Baking Potatoes 2 Celery stalks, washed 

6 Scallions, washed, dried and chopped 4 hard Boiled Eggs, peeled 2 tablespoons White Vinegar 1 & ¾ cups Real Mayonnaise

1 tablespoon Mustard, ¾ teaspoon Celery Seed

½ teaspoon each of Kosher Salt & Black Pepper

½ teaspoon Sweet Paprika Peel the potatoes and cut into quarters.

Place the potatoes in a pot and fill with water. Put 1 teaspoon of Salt in the water and cook potatoes with the water boiling until the potatoes when pierced with a fork are tender to the touch, about 12-14 minutes. Once cooked, drain the potatoes in a colander, shake off excess water and let sit in the colander to cool for 15 minutes. Once the potatoes have cooled, dice into large diced pieces and place in a large glass or ceramic mixing bowl. Add the vinegar to the bowl and mix with the potatoes, and let the potatoes marinate in the vinegar for 10 minutes. Add the Salt, Black Pepper, and Celery Seeds to the bowl and mix. Chop the Hard Boiled Eggs, add to the bowl and mix with potatoes. Add the Mustard and Scallions and mix. Add the Mayonnaise and mix to fully incorporated. Sprinkle the Paprika over the Potato Salad, cover with plastic wrap and chill in the refrigerator for a at least 1 hour before serving. Serve with Burgers, Barbecued Chicken or Ribs, with sandwiches or whatever you like.

 

This Recipe was Excerpted from The BADASS COOKBOOK and is Compliments from Author Daniel Bellino Zwicke …

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6cfde-badasscookbook

The BADASS COOKBOOK

RECIPES

BADASS GUACAMOLE

BADASS BBQ SAUCE

KENTUCK Y FRIED CHICKEN

and More ..

 

 

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Finger Lickin Good Fried Chicken KFC

 

FRIEDchickennn

 

FRIED CHICKEN

SECRTE KFC KENTUCKY FRIED CHICKEN RECIPE

“To MAKE at HOME” !!!

 

KFC RECIPE – “FINGER LICKIN GOOD FRIED CHICKEN

 

7 cups of Water , ¼ cup of Kosher Salt, 4 tablespoons Sugar 2 tablespoons Black Pepper Mix Salt, Sugar, and Black Pepper into the water

This is a brine that you will put the chicken in. 1 – 3 pound Chicken cut into 8 pieces Add the chicken to the water brine in a large bowl or pot. Put into eh refrigerator for at least 2 hours before cooking. If you can do this over night it would be even better, but not absolutely necessary.

NOTE: You can skip the brining step if you’d like. Your chicken will still taste very good, but?

2 large Eggs and 1 cup of Milk 1 teaspoon of Salt and 1 teaspoon Black Pepper

Beat the Eggs. Add the milk, salt and pepper and mix. Set aside until later.

SECRET 11 HERBS & SPICES

1 ½ cups All Purpose Flour 1 teaspoon dry Oregano 1 teaspoon ground Sage 1 teaspoon dry Basil1 teaspoon Cayenne Pepper 1 teaspoon Sugar, 1 teaspoon Salt 1 teaspoon Black Pepper, 2 teaspoons Sweet Paprika ½ teaspoon ground Cumin 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder

Mix all the above ingredients thoroughly in a large bowl. Remove the Chicken from the brine and set in a colander or wire rack to let the brine drain off. One by one, dredge each piece of chicken in the Flour-Herb mixture. Shake off excess flour.

Next, dredge each piece of chicken into the egg mixture, shaking off excess egg, then placing the egg coated chicken back into the flour mixture. Shake off excess flour from chicken and place on a plate to rest. While chicken is resting, place 5 inches of vegetable oil, lard or Cisco in a small pot. Heat the Oil on a high flame. Once the oil is hot enough, place four pieces of chicken in the hot oil and until chicken is cooked through and golden brown, about 12 minutes. Remove the chicken from the hot oil and set aside. Place remaining 4 pieces of chicken in the  hot and cook until done, about 12 minutes. 

Serve with whatever sidedish you like. Enjoy!

 

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Colonel Harland Sanders

Creator of KENTUCKY FRIED CHICKEN

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6cfde-badasscookbook

The BADASS COOKBOOK

RECIPES

KENTUCKY FRIED CHICKEN

BADASS BBQ SAUCE

PRIZE WINNING CHILI

and More ..

 

 

 

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Old Fashion Lemonade

lemonade

LEMONDADE

“NOTHING BEATS a COLD REFRESHING GLASS

of FRESH MADE LEMONADE on a HOT SUMMERS DAY”

 

LEMONADE RECIPE :

6 Cups Water

1 Cup Sugar

1 – 1/2 Cups Lemon Juice (about 7 or 8 Lemons)

Place all ingredients together mix and let set in the refrigerator for one hour or more, or you can serve right away.

To serve, fill a galss 3/4 full with ice cubes. Pour in Lemonade to top. Garnish with a wedge of Lemon, Serve and Enjoy.

 

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6cfde-badasscookbook

The BADASS COOKBOOK

BEST AMERICAN SECRET RECIPES

MAKE LEMONADE 

MAKE FRIED CHICKEN and POTATOE SALAD

And HAVE an AMERICAN PICNIC

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FLAGjasperJOHNS

FLAG

Jasper Johns

1954

Painting of an AMerican Flag with 48 Stars

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“One night I dreamed that I painted a large American flag,” Johns has said of this work, “and the next morning I got up and I went out and bought the materials to begin it.” Those materials included three canvases that he mounted on plywood, strips of newspaper, and encaustic paint—a mixture of pigment and molten wax that has formed a surface of lumps and smears. The newspaper scraps visible beneath the stripes and forty-eight stars lend this icon historical specificity. The American flag is something “the mind already knows,” Johns has said, but its execution complicates the representation and invites close inspection. A critic of the time encapsulated this painting’s ambivalence, asking, “Is this a flag or a painting?”

 

The Corner Bistro Burger

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The CORNER BISTRO
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Happy to see Corner Bistro’s Burger can still make it to # 1 Best of New York list these days. I’ve been eating Cheeseburgers there since 1984. Yes 26 Years of Bistro Burgers. Back then, the Burger at the Corner Bistro was for Year-After-Year thee perennial favorite, # 1, Top, Best Burger in New York, rated by the Top and most Powerful food Authorities of the day, New York Magazine, The NY Times, Cue Magazine, The Post, The Village Voice, GQ, Bob Lape on 7’s Eyewitness News, The Daily News, so on and so forth. Nine out of ten people, newspapers, and news agency’s, The Bistro Burger was always “Tops,” # 1. It no longer is. And it was tops for some 30 years. Quite a run. Sadly the quality of the Burger has gone down a bit, and there are numerous chemistry better, tastier Burgers in town. Shake Shack get my Vote for the Top, New York’s best Burger, with Bills Bar and Burger and Peter Luger not far behind. But the Shake Shack Burger has all the proper elements that come together and make for perfect chemistry of, dear I say, “The Perfect Burger.” Well if not the perfect Burger, New York’s Best, or at least amongst the Best, everyone has their opinion. Some not as qualified as others. As I’ve been eating the East Coast’s Best Burgers since childhood, and being a former Chef Culinary Professional, I have greater qualifications than most.

The Shake Shack Burgers elements that make it so good, are: Top Quality Beef, Just the right size and thickness, not too thin nor too thick, which unfortunately many think makes a burger is better, the thicker it is. Not so. A 6 oz., 3/4″ Burger is Best and it has to be cooked on a Flat-Top Grill cooking in its own fat to qualify amongst the best. Cooking on a grated grill, just won’t do. You’ll often get terribly overcooked hard spots, losing all important beef fat for the burger to cook in. You’ll need a good hamburger bun, toasted preferred, not too fancy, and a major No-No is the use of an English Muffin. Though i Love them for breakfast, English Muffins are a terrible choice, pairing to a Burger. the Burger has to be properly cooked
And one of thee most important rules to a great Burger, it can’t cost more than $6.50, and about $4.50 is even better. The Shake Shake burger meets all these requirements, even exceeding them.
   

Back to the Bistro Burger. For nostalgias sake and Price to value ratio, combined with the great old New York Bar ambiance, The Bistro Burger always makes it on my Top 10 List. As the Post states, to be able to get a great burger for just $6.50 with Beers at $2.75 in one of New York’s few remaining Bohemian Bars, and in Greenwich Village? A combination that just can’t be beat.




by Daniel Bellino Zwicke



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A CLASSIC BISTRO BURGER






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RECIPE for The PERFECT BURGER 



in The BADASS COOKBOOK

The Menu


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CHEESEBURGER 
 
at The CORNER BITRO

RECIPES in The BADASS COOKBOOK.

The CORNER BISTRO
 
ART
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9ae90-bi-leb-small

The BIG LEBOWSKI COOKBOOK

LEARN HOW to MAKE PERFECT STEAK

COWBOY CHILI

TACOS

BURITOS

BURGERS

and ???

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Big Night Timpano

 

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La TIMPANO
BIG NIGHT
 
 
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“THIS SO GOOD”
 
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“I Should FUCKING KILL You” !!!
 
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IL TIMPANO
BIG NIGHT
 
Starring STANLEY TUCCI
ISABELLA ROSSELLINI
 
and MARK ANTHONY
 
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9c9f7-xgrandmab
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GRANDMA BELLINO’S COOKBOOK
RECIPE for TIMBLLO aka TIMPANO
CAPONATA
PASTA con SARDE
RAGU SICILIANA
 
and More  …
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