The BIG LEBOWSKI COOKBOOK
Me in ROME
2018
Hey Guys, “I’m Back!” Somehow I lost my password for my Dashboard that I run sever websites from, including Daniel-Bellino-Zwicke.com (this Site), Big-Lebowski-Cookbook.com , Greenwich-Village-Italian.com , Vinyl-n-Vines.com , and NY-Foodie.com.
None of the Sites were down. They were all up and running, it’s just that I couldn’t get to the dashboard of each to make Post, so consequently there have’t been any posts on any of these sites for 3 months. I started a couple of New Sites in order to make posts, as I wasn’t sure if I would ever be able to get back on the sites, so I have another Author Website for myself at Daniel-Bellino-Zwicke .
I also started a new site for Positano , and The Amalfi Coast . Please stay tuned, I will start posting again on all these sites.
Thanks,
Daniel
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
“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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FRIED CHICKEN
SECRTE KFC KENTUCKY FRIED CHICKEN RECIPE
“To MAKE at HOME” !!!
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.
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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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?”
theDannyReport 