A Picnic in Central Parl
NEW YORK
The BEST POTATO SALAD EVER !!! RECIPE
Month: June 2018
Bridgitte Bardot
BRIGITTE BARDOT
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Brigitte in a Car
1960s
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Bardot in PLayboy
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BARDOT 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
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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The BADASS COOKBOOK
BADASS GUACAMOLE
BADASS BBQ SAUCE
KENTUCK Y FRIED CHICKEN
and More ..
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Finger Lickin Good Fried Chicken KFC
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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The BADASS COOKBOOK
KENTUCKY FRIED CHICKEN
BADASS BBQ SAUCE
PRIZE WINNING CHILI
and More ..
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Old Fashion 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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The BADASS COOKBOOK
BEST AMERICAN SECRET RECIPES
MAKE LEMONADE
MAKE FRIED CHICKEN and POTATOE SALAD
And HAVE an AMERICAN PICNIC
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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
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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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GRANDMA BELLINO’S COOKBOOK
RECIPE for TIMBLLO aka TIMPANO
CAPONATA
PASTA con SARDE
RAGU SICILIANA
and More …
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John Travolta Day Brooklyn New York
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JOHN TRAVOLTA
as TONY MANERO
In SATURDAY NIGHT FEVER
1977
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JOHN TRAVOLTA Returns to BROOKLYN
86th STREET , BENSONHURST
On JOHN TRAVOLTA DAY
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JOHN TRAVOLTA Eats a Double Decker
One SLICE of PIZZA on TOP of ANOTHERAt LENNY’S PIZZA
BROOKLYN
NEW YORK
on JOHN TRAVOLTA DAY
Tuesday June 12, 2018
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SUNDAY SAUCE
, John Travolta
From Another ITALIAN-AMRICAN
JERSEY BOY
Author Daniel Bellino “Z”
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I had a most wonderful day today in Brooklyn at the JOHN TRAVOLTA DAY Celebration on 86th Street in Bensonhurst at LENNY’S PIZZA where John Travolta ate a Double Decker while walking down 86th Street in the opening scene of the 1977 Blockbuster Movie SATURDAY NIGHT FEVER Starring Italian-American Actor from New Jersey John Travolta. John strutted his stuff to the BEE GEES other was a Monster Billboard Hit along with othersongs like : MORE THAN a WOMAN, IF I CAN’T HAVE YOU (Evan Ellerman), and the rest of the Saturday Night Live Soundtrack.
Anyway JOHN TRAVOLTA DAY was the Brainchild of Mr. Travolta’s fellow actor Willy Mateo of Brooklyn who co-stars with John in the upcoming motion picture GOTTI about famed MAFIA BOSS The Late JOHN GOTTI. The event was Hosted by CBS FM Radio Station with Disc Jockey Brooklyn’s own JOE CAUSI as Mater of Cermony.
So I hopped on the D Train at West 4th Street in New York’s Greenwich Village and I was on my way. When I first heard about JOHN TRAVOLTA DAY I knew I wanted to go. The night before, I was sort of on the fence whether to truck it all the way out to Bensonhurst or not. Now in retrospeccy, boy am I glad I made the decision to go. As Willy Mateo, Joe Causi and others said, “they were making history.,” and they were. John has never done this before and he may or may or not do it again, who knows when the 50th Anniversary of this Iconic Movie SAYURDAY NIGHT FEVER comes rollong around in 9 years?
So I trucked it out to Bensonhurst and got off at the 20th Avenue Station in Besnonhurst Brooklyn. As I walked out of the train station I could already hear the music playing right there on 86th Street. I waldedup to the crowd, and boy was it crowded. After there a few minutes I started having seccond thoughts about the whole thing. i don’t really like crowds and with all these people, what would I see? Well I stuck it out. I waited well over an hour in this Brooklyn crowd. I had brought two copys of my book SUNDAY SAUCE that wanted to give to both JOE CAUSI and JOHN TRAVOLTA. I signed one copy to Joe and one to Mr. Travolta in the hopes of giving a copy each to John and Joe.
So I waited patiently hoping that it would all be worh it in the end. Well, guess what? It was. I had an absolutely wonderful time. John finely made it up to the stage and I along with the large crowd got quite excited. we were all thrilled to see this Iconic Actor who all touched our lives so many years ago. many of us were quite young way back in 1977 and life can be tough, things change and life just happens. Millions of us got great Joy from watching John Travolta as Vinny Barbarino in WELCOME BACK KOTTER about the so-called SWEAT HOGS, misfits in a Brooklyn High School. But what we reallly loved most was John Travolta’s wonderful performance Tony Manero in the much loved film SATURDAY NIGHT FEVER.
Yes the crowd went wild when John took the stage and started speaking, saying how Brooklyn was in his DNA and how Happy he was to come back. John was quite gracious in his speaking to his adoring fans and afterwards as he signed hundreds of autographs, ate some Lenny’s Pizza and Boogied to STAYING ALIVE, we all just loved it, and in these crazy times we live in it’s moments like this when we can share time together re-living old fond memories like seeing SATURDAY NIGHT FEVER at the local movie theater, seeing John Dance and act a great part. We all just loved itand a moment that made history on JOHN TAVOLTA DAY in BROOKLYN NEW YORK. Than You John, we loved the day, we love you and the music and memories of a long time ago.
Daniel Bellino Zwicke
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JOHN TRAVOLTA Graciously Signing Autographs
in Front of LENNY’S PIZZA
BENSONHURST
On JOHN TRAVOLTA DAY
BROOKLYN , NEW YORK
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JOHN TRAVOLTA Boogyingdown
In BROOKLYN
NEW YORK
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JOHN TRAVOLTA
as TONY MANERO
In SATURDAY NIGHT FEVER
PIZZA
at LENNY’S PIZZERIA
BENSONHURST
BROOKLYN
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The RAGU BOLOGNESE COOKBOOK
SECRET RECIPE BOLOGNESE
by DANNY BOLOGNESE
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JOHN TRAVOLTA with Wife Kelly Preston , Acotr Willy Mateo
John Gotti Jr., and Radio DJ BrOOKLYN’S Own JOE CAUSI
On 86th Street Bensonhurst BROOKLYN on JOHN TRAVOLTA DAY
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Anthony Bourdain Quotes
Our Boy Tony
PERSONAL MOTTO …
“Your body is not a temple, it’s an amusement park. Enjoy the ride.”
SHAKE SHACK BURGER …
On Shake Shack: Back before Danny Meyer’s burger restaurant became a global chain, Bourdain frequently picked it up when he returned from trips. In 2011, he said that when one opened near him on the Upper East Side, “I dropped to my knees and wept with gratitude.” His order: “I’m having a double cheeseburger naked, please. No lettuce. No tomato. No nothing. Just cheese and two burgers on a potato bun. I’ll have two of those and I’m happy. I’m singing America, fuck yeah!”
MINUS the Lettuce and Tomatoes for TONY
CRONUTS …
Cronuts : At the peak of the craze over Dominique Ansel’s croissant-doughnut hybrid, Bourdain gave his seal of approval: “Oh God, it’s good. Oh God, it’s really good.”
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TONY on KEEN’S
On the cherished institution that is Keens steakhouse: “You can’t really do any better or more authentic than Keens, a place that goes right back to the old school all-male world of beefsteak parties, the political power built around beef, bloody aprons, and smoke-filled rooms.” The comments were part of his No Reservations visit to the Midtown staple, where he dined with Josh Ozersky. “I like to think if you came here in another 50 years it would be exactly the same,” Bourdain said.
The Late Great Anthony Borudain
with The Late Great Josh Ozersky at KEEN’S
Drinking Scotch Whiskey and Eating MEAT !
BIG SLABS of MEAT
On VEGETARIANS …
“Vegetarians, and their Hezbollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn.
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food. The body, these waterheads imagine, is a temple that should not be polluted by animal protein. It’s healthier, they insist, though every vegetarian waiter I’ve worked with is brought down by any rumor of a cold.
Oh, I’ll accomodate them, I’ll rummage around for something to feed them, for a ‘vegetarian plate’, if called on to do so. Fourteen dollars for a few slices of grilled eggplant and zucchini suits my food cost fine.”
The EAST VILLAGE ….
On changes in EAST VILLAGE: “I don’t even want to talk about what the East Village used to be like compared to today. It was like Mad Max, post-apocalyptic. Now, it looks like a fucking Dave Matthews concert.”
On His WORK …
“I have the best job in the world. If I’m unhappy, it’s a failure of imagination.”
On Learning to COOK :
“Basic cooking skills are a virtue… the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill. [It’s] as vital to growing up as learning to wipe one’s own ass, cross the street by oneself, or be trusted with money.”
On QUEENS :
On Queens as a place to eat: In Season 9 of Parts Unknown, Bourdain highlighted food in various parts of Queens. The proliferation of street carts, he says, is what makes it so great: “Manhattan is very much the, you know, ‘not in my backyard neighborhood’ in a lot of ways. I mean, for this reason, Manhattan in my view is a lot less interesting than Queens. This is a wonderland.”
EGGS …
“An EGG in anything makes it better.”
A CROQUE MADAME
The Way TONY Would Liked It
A Croque Madame is the French Sandwich the CROQUE MONSIEUR CROQUE MONSIUER with a Fried Egg on Top, Ham and Gooey Melted Gruyere Cheese
TRAVEL …
On traveling, on culture, and on moving: “If I am an advocate for anything, it is to move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else’s shoes or at least eat their food. It’s a plus for everybody.”
On CHARACTER …
“Skills can be taught. Character you either have or you don’t have.”
The BADASS COOKBOOK
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Remembering Anthony Bourdain
TONY
Friday June 8, 2018 is quite a sad day. We mourn the loss of the great and irriplaceable Anthony Bourdain, a man loved and venerated by many. I hero to some as with I. We loved watching Tony travel the World, devouring it, and enjoying every minute of it, as only Tony could do. Anthony has his own special charm and sardonic humor and wit that was all his own, uniquely Bourdain, ad this is why those of us wo loved and enjoyed Anthony will miss him, and for another bright light snuffed out, we mourn his loss, but remember him fondly. Farewell Tony, you will be profoudly missed. Good Bless and Rest in Peace.
Daniel Bellino Zwicke
theDannyReport 