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Month: April 2016

Casaculinarian.com Signature Sandwich and Burger for Week 4/25/2016 “Beef Sliders”

 

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Casaculinarian.com Signature Sandwich and Burger for Week 4/25/2016

“Beef Sliders”

Anyone from Northern New Jersey remembers “White Manna, Hamburger place in Hackensack NJ.”

White Mana

Well I haven’t been there since I was young kid, my brother Justin took me there and I never forgot my experience. It is the original smash burger. The grill cook would take these 2 oz. balls of chop meat and place them on the flat top grill. Then add raw sliced onions to the top. Smash it, flip it, and it was a first class White Castle burger in this little joint in Hackensack, NJ. The place was always rocking and the grill constantly filled with burgers. Seating was usually filled up and many take out orders… So this week I decided to make my own slider with the memories of White Manna.

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beef chop meat 85/15 one pound

bread crumbs 2 tablespoons

ketchup 2 tablespoons

salt and pepper for taste

onion powder 1/2 teaspoon

granulated garlic 1/4 teaspoon

Worcestershire sauce 1 teaspoon

Montreal Steak seasoning 1/2 teaspoon

All ingredients in bowl. Picture above. Mix thoroughly and form 2-3 oz. sliders.

small yellow onion chopped in thick rings 1/2

Place 2 pieces of onion on burger and press then down directly into the beef. Freeze for 30 minutes before grilling…

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The most important part is serving them is on Martin’s Potato Slider Roll. I don’t add cheese, because I want to truly taste the flavors of the onion and burger. Grill carefully with only needing one flip so the onions stay in place. Cook to your liking and add what ever condiments you choose. We served them with homemade French Fries. The safest temperature to cook chop meat is 165 internal degrees. Enjoy, Jason.

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Grilled Filet of Cod in foil with Potatoes and Vegetable Pasta Salad

 

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Grilled Filet of Cod in foil with Potatoes and Vegetable Pasta Salad

I made this for my Daughter tonight, she is into eating fish now that we have fishing a lot…

cod fillet one piece 4-5 oz.

1 whole lemon for juice

fresh parsley a few leaves

fresh oregano a few leaves

fresh basil a few leaves

salt and pepper for taste, not much

granulated garlic 1/4 teaspoon

onion powder 1/4 teaspoon

cooking spray

On a foil sheet spray lightly with cooking spray. Place your washed and dried piece of Cod in the middle of the foil sheet. Add dry seasonings. Cut lemon in half and squeeze all the juice of one lemon on the fish. Now break up the fresh herbs with your hands and sprinkle on top.

Place your outdoor grill on medium heat and let it get hot. Add foil sheet directly to the grill. Close for 5 minutes. Flip Cod over carefully with a rubber spatula and squeeze last half of lemon over new side. Close grill and cook additional 5 minutes. Then open grill and close the foil to allow juices to stay in the foil and steam for 2 minutes. Close the grill. After two minutes are up shut the grill off. It will stay hot and moist in the foil as you prepare your plates. Make sure Cod is cooked to 165 internal degrees. I served it with Vegetable Pasta Salad and Italian Potatoes… Enjoy, Jason.

Casaculinarian.com Featured Appetizer for our Friday Cocktail “Homemade Casa Pizza Rolls”

 

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Casaculinarian.com Featured Appetizer for our Friday Cocktail

“Homemade Casa Pizza Rolls”

This was my Sons Matthews idea… He really likes Tostino’s Pizza Rolls, he said can we try to make them? I love-making new stuff for the first time. Of course you learn how to make them better the next time. The donut cutter we used was to big. So next time we will make them smaller…

Casa Pizza Rolls:

pizza dough recipe link below:

Always try to use bread or high gluten flour

Pizza Dough for Home

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Ok so we rolled the pizza dough out nice and thin. We used a small donut cutter to make these circles. We made them a bit larger with our hands. Egg washed each top and bottom. Add 1 oz. shredded mozzarella and 1 teaspoon of pizza sauce to the middle. Some we added chopped pepperoni also. Placed a top on. Forked down the sides. Cut a square with the pizza cutter. Example below:

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Place in the freezer for 60 minutes. Cook in the deep fryer on 350 degrees. Cook both sides golden brown and take out before cheese melts through…

As they come out of the fryer sprinkle with parmesan cheese, granulated garlic, and parsley.

Thanks Matthew, Enjoy, Jason.

Casaculinarian.com Friday Featured Cocktail for week 4/25/2016 “The Greyhound”

 

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Casaculinarian.com Friday Featured Cocktail for week 4/25/2016

“The Greyhound”

Friday Cocktails are not Casaculinarian.com recipes. They are recipes we found on the Web and have enjoyed. So we simply pass good cocktail recipes over to you. You must be 21 years old to consume alcohol, and please do not drink and drive…

  • Ice cubes
  • 2 ounces vodka
  • 4 ounces freshly squeezed grapefruit juice (from about 2 medium grapefruits)
  • 1 teaspoon simple syrup (optional)

Simple, refreshing mix of vodka and freshly squeezed grapefruit juice.

Enjoy, Jason

Coming Today on Casaculinarian.com 4/29/2016 “Friday Cocktails”

 

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Friday, Friday, Friday… On Casaculinarian.com

Coming today:

Our Featured Friday Cocktail- “The Greyhound”

Our Featured Friday Appetizer to pair with our Cocktail

Yesterday was Salad Day on Casaculinarian.com…

We cleaned out all the vegetables in the house. I will paste the links to those salads yesterday below…

Homemade Roasted Peppers on Casaculinarian.com

Casaculinarian.com Classic Summer Sides “Tri-color Pasta Salad with Grilled Vegetables”

Casaculinarian.com Featured Spring Salad for the Week 4/25/2016 “Grilled Balsamic Vegetables with Grilled Chicken Breast”

“Underground Pizzeria coming soon to our area…”

 

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Underground Pizzeria coming soon to our area…

Well I am really excited to announce that the “Underground Pizzeria”

will be coming soon. We have all our business license’s, picking the truck up this weekend!!! We will then go through Health Inspection and open real soon…

Because we are not renting a store front, our Pizza will be less expensive and better than the rest!!! Our signature Pie will only feature Fresh Mozzarella Cheese made daily…

Good news for Moms or Dads that are home with there young children. The above picture is a six-inch pie for kids… Not a frozen pizza from Subway, only fresh ingredients for your children… We will beat the prices everywhere…. Kids meals…

Coming soon to the East Stroudsburg Area:

“Underground Pizzeria”

by Casaculinarian.com, Thanks Jason. Continue reading “Underground Pizzeria coming soon to our area…”

Homemade Roasted Peppers on Casaculinarian.com

 

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Homemade Roasted Peppers on Casaculinarian.com

We bought a bunch of red bell peppers last weekend. Five pounds were only $5.00…

So we used them in many recipes… I had roughly 8 left over and before they turned I decided to roast them for sandwiches. They will last a while in the fridge in olive oil…

red bell peppers as many as you wish sides cut

olive oil drizzled

salt 1/2 teaspoon sprinkled

Place the oven on 400 degrees. In a roasting pan drizzle the bottom with olive oil. Add your sliced peppers. Make sure they are cut clean, and any white on the inside is sliced off. Drizzle the peppers with olive oil. Sprinkle salt. Roast in the oven for 60 minutes. At the half way point turn the peppers.

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Take out of the oven when fully roasted approximately an hour. Let them rest for 30 minutes. Then peel the skin off the peppers. It should pull off rather easily. Place in a Tupperware with 3 tablespoons of olive oil… Enjoy your own roasted peppers on sandwiches and salads…

Enjoy, Jason.

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Casaculinarian.com Classic Summer Sides “Tri-color Pasta Salad with Grilled Vegetables”

 

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Casaculinarian.com Classic Summer Sides

“Tri-color Pasta Salad with Grilled Vegetables”

Salad is for 4-6 as a side

Grilled Vegetables:

red bell peppers 3 cut into 2 inch squares

eggplant 1/4 skinned and sliced 1/4 inch circles

large yellow onion 1/2 sliced 1/4 inch circles

4 mushrooms whole

Brussel sprouts 8 cut in half

olive oil 2 tablespoons

balsamic vinegar 1 tablespoons

granulated garlic 1/4

teaspoon onion powder 1/4

salt and pepper for taste

In a large mixing bowl add all cut vegetables, seasonings, olive oil, and balsamic vinegar. Toss with a spoon to coat all pieces. Let marinate for 15 minutes. On an outdoor grill on medium heat cook all your vegetables and add back to bowl with the marinate. Coat the cooked vegetables with left over marinate. Grill all vegetables on medium heat on an outdoor grill. Let the vegetables rest.

Salad:

tri-color fusilli pasta 1/2 pound

olive oil 6 tablespoons

parmesan cheese 2 tablespoons

red wine vinegar 2 tablespoons

salt and pepper for taste

fresh oregano 6 leaves chopped

fresh basil 6 leaves chiffonade

fresh parsley chopped 1/2 teaspoon

Cook the pasta on medium heat until tender. Shock pasta with cold water and let water drain. Add to a mixing bowl. Chop all grilled vegetables in a Julienne cut. Add vegetables and the rest of the seasonings to the pasta. Mix well and serve… Yummy!

Casaculinarian.com Featured Spring Salad for the Week 4/25/2016 “Grilled Balsamic Vegetables with Grilled Chicken Breast”

 

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Casaculinarian.com Featured Spring Salad for the Week 4/25/2016

“Grilled Balsamic Vegetables with Grilled Chicken Breast”

Recipe is for 4 salads:

red bell peppers 3 cut into 2 inch squares

eggplant 1 skinned and sliced 1/4 inch circles

large yellow onion sliced 1/4 inch circles

10 mushrooms whole

Brussel sprouts 10-15 cut in half

olive oil 3 tablespoons

balsamic vinegar 2 tablespoons

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

dry parsley 1/2 teaspoon

salt and pepper for taste

raw chicken breasts 4 four oz. portions seasoned with salt and pepper for taste.

In a large mixing bowl add all cut vegetables, seasonings, olive oil, and balsamic vinegar. Toss with a spoon to coat all pieces. Let marinate for 15 minutes. On an outdoor grill on medium heat cook all your vegetables and add back to bowl with the marinate. Coat the cooked vegetables with left over marinate.

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Grill your chicken breasts on both sides until internal temperature reaches 165 degrees. Build your 4 salads be equally distributing vegetables. Then top with cut grilled chicken strips. Enjoy, Jason.