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Eating and Cooking are the real keys to a great life. I have created this Food Blog to share with you the places I go. Some may be in your backyard, or mine. If I am eating out, or cooking at home, I will share pictures and thoughts about everything from service and lighting to recipes and vegetable sales. Please join me in this never ending love for food. Find me on facebook! www.facebook.com/SouthernGrub

Friday, September 24, 2010

Casabella Ristorante, Little Italy, NYC

Sun - Thurs 12am - 12pm
Fri & Sat 12pm - 1am

What we ordered:
Fresh home-made mozzarella with tomatoes & basil
Italian Toast with chopped tomato and basil
Baby squid in sweet & sour sauce, balsamic vinegar, raisins & pignoli nuts
with Chicken -$18.50 with Shrimp -$21.50
Wide home-made noodles tossed with fillet of tomatoes & three wild mushrooms

Breakdown: AMAZING!! I wish I had more words in my vocabulary to describe our meal. The best, must order items of what we experienced were the LASAGNA & THE PAPARDELLE ALLA FUNGHETTI. Everything else was good, but these two were TO DIE FOR!!! Ah, my mouth waters just thinking about it. The pasta in both are fresh and melt in your mouth like butter. The red sauce at Casabella must be the specialty, you can taste the years this recipe has been passed from generation to generation. The atmosphere in Little Italy is always perfect, but my favorite is when it starts to get chilly. Most places have a fire place, cozy feel, amazing wine, and a great view to watch the snow fall. If you're in the area, don't forget to try to Sangria at Casabella, delish!!

Grimaldi's Pizza... Brooklyn, NY

In the world of pizza, Grimaldi’s is an institution. Grimaldi’s history of coal-fired brick oven pizza cooking can be traced to the first pizzeria in America back in 1905. Coal-fired brick oven cooking gives pizza a unique smokey flavor and a crisp crust that is just not possible with gas, convection, or wood ovens.We had a large cheese, half pepperoni, and it was gone in less than 4 minutes. Have you ever seen the show on Food Network called "Best Thing I ever Ate?" well this pizza joint was featured on it! You can't make reservations and everyone waits in line, even if you called ahead for a to go. The line wraps down the sidewalk and you are called inside by the nicest, upbeat, man in the place. You can walk to the back and watch the pizza being made. The cheese is fresh and stacked feet tall, all the ingredients are overflowing their bowls and look better than amazing. Next time you're in NYC, venture over to Brooklyn. It's a very safe part of town just over the bridge. You can order you pizza to go, sit on the river bank, and take in all the beauty of NYC.

Friday, September 17, 2010

Going shrimping??

So... as you might of heard the shrimp have been running in the rivers... They are now very large and at the best eating size. Make sure shrimping is legal in your state before catching your own. This blog is not about a recipe on how to cook shrimp, but on how to make the BAIT or CHUM BALLS to catch them. This is my personal recipe that seems to work best. I'm sure plenty of other methods work great as well.

I mix in even parts
-Wet Cat Food (fish flavored only)
-Flour (no longer use mud, flour works better_
-Fish Meal
-Rock Salt

Mix well... you can even use a drill to mix depending on the amount you make. I usually do around 4 cups of each. If needed, add SMALL amounts of water. Too much water will mean your patties need to dry out for a few hours before baiting.

After mixing well, form hamburger like patties. Bait the area you will be shrimping just an hour or so before you are ready to throw your net!!

Friday, September 10, 2010

Tuna Salad... from Costa Rica

This might not look or sound appetizing. Trust me, one of the most amazing things to ever happen to your mouth! In Costa Rica they sell canned tuna, as we do here in the states. Certain companies make it with different flavors or add ins. In this case, my favorite, it comes with JALAPENOS! The jalapeno mixture that is a staple on most tables in Sodas (local cafes)includes jalapenos, onions, and carrots. You can see in the picture the carrots mixed into the tuna. After draining the can I usually add : mayo, sweet relish, pecans or walnuts, grapes or raisins, cilantro, onions, and salt/pepper to taste. Mix together and serve with veggies, crackers, or on a sandwich.