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Thanks Everyone for the Great Ride!!! Food Trucking…

Thanks Everyone for the Great Ride!!! Food Trucking…

It was a great ride… A journey that will always be remembered… Thanks to you all. Pictured above one of our last events last Fall at Mountain View Winery. Our Family came to visit… What started as a blog- and grew into a Catering Company and then the “Underground Food Truck”. Had many amazing customers… Working at the Winery’s we met people vacationing in the Poconos from around the world… A little Truck- Great Food- Great People- Great Memories…

The “Underground Food Truck” was sold last week… This is the last chapter of this story for now… This web site ends at the end of 2017… Fun it was. For now I will focus on bigger things for the future…

We started Casaculinarian.com to share great recipes of my career and simplify them for you at home. Good news!!! We are continuing to do that at our new site Finefoodforyourtable.com

Come check the site out to simplify Gourmet meals for home…

Thank You!!! I will miss the great Folks, the Great Wine, The Pizza oven sliding all over the trailer as we hit bumps… Keep on Food Truckin… We will be back one day!!!

Jason Mihalik

Special thanks to some great worker. Steve, Joey, and Matthew. Thanks to AC’s Diner and AJ and family, we did some amazing things there- but also met amazing people… Thanks to the Winery’s, the Country Club of the Pocono’s… Last my buddy- the Slider Guy…

Published inNews and Updates

2 Comments

  1. carmela mihalik

    Great job Jason Love You.
    That family get together was a great day with great food.

  2. The story only gets better as life goes on so keep on cooking and making the belly’s of your followers happy!

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Casaculinarian.com Another Great Weekend on the Hole 10 and at Mountain View Vineyard…

Casaculinarian.com Another Great Weekend on the Hole 10 and at Mountain View Vineyard…

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Another Great Weekend at CCP and at the Vineyard!!! We would like to take a minute to say thanks to all our customers for their patronage… Some pix of the weekend…

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Our Vineyard Rustic 10 inch Pizza’s for 2…

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Lots of Casa’s family out from Jersey to taste the Fresh Mozzarella Pie and taste the Vino!!!

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Our Signature Fresh Mozzarella Rustic 10 inch Pie with Fresh Herbs…

See you next week at Mountain View Vineyard on Saturday and Raw Vineyard on Sunday!!!!

Thanks to all, Jason!

Published in"Underground" Food Truck TourNews and UpdatesPizza

One Comment

  1. Johnny Bricks

    Great to see you are doing well…

Comments are closed.

Casaculinarian.com “Underground” Food Truck “Vino” Tour Update…

 

Casaculinarian.com “Underground” Food Truck “Vino” Tour Update…

Jason

Up and Coming Mountain View Vineyard Dates in Stroudsburg, PA.

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Tomorrow 8/27/2016 12:30 to 6:00 PM

Labor Day Weekend…

9/2/2016 2:00 to 6:00 PM

9/3/2016 12:30 to 6:00 PM

9/4/2016 12:30 to 5:00 PM

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Tolino Vineyard in Bangor, PA.

October 1st times to be announced

November 5th times to be announced

More updates to come as we get into the Fall Season in the Poconos…

Thanks, Jason

Published in"Underground" Food Truck TourNews and Updates

2 Comments

  1. AnthonyRibaudo

    Congratulations and Google luck. Anthony Ribaudo

    • AnthonyRibaudo

      Good luck

Comments are closed.

Friday Featured Cocktail for 6/24/2016 Refreshing White Sangria

 

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Friday Featured Cocktail for 6/24/2016 Refreshing White Sangria

1 bottle crisp white wine

orange liqueur 1/2 cup

brandy 1/4 cup

lemon/lime soda 1 cup

simple syrup 1 cup

orange juice 1/4 cup

(3/4 cup water and 3/4 cup sugar. reduce on the stove over low-medium heat, stirring until sugar is dissolved. Take off heat and let cool.)

limes for juice and garnish 2

canned sliced peaches two 14.5oz. can

In a Glass Picture add all Liquids over ice. Cut 4 slices of Lime wheels and squeeze the remaining juice in Sangria. Drain Peaches and add whole slices. Let this marinate before serving for 15 minutes. Garnish each Glass with a Lime wheel.

These Friday Cocktail recipes are from the Web. We check out recipes and taste them, if we like them we share them…

Do not Drink and Drive and these Recipes are for adults over 21.

Enjoy, Jason.

Published inFriday CocktailsRecipes

One Comment

  1. Cathy

    That would be Perfect right now…. Please deliver a pitcher to me!

Comments are closed.

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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Published inRecipesSignature Burger RecipesSignature Sandwiches

2 Comments

  1. Chelle

    huh… ya know ive never been…maybe ill take a ride…

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Crock Pot Split Pea Soup

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split pea

Crock Pot Split Pea Soup

Well this was a challenge, never made Split Pea Soup in the Crock Pot over my 21 years in Culinary Arts. A dear friend Judy B. asked for a recipe for Split Pea and I know she’s Culinary challenged so I wanted to make it as easy as possible for her. The Split Peas cook much differently in the Crock Pot and the Soup does not reduce as if it is on the stove top. My critics at home loved it, so here it is…

Casaculinarian.com Split Pea Soup in the Crock Pot:

water 8 cups

chicken bouillon cubes 6

beef bouillon cubes 1

salt and pepper for taste

onion powder 1/2 teaspoon

garlic powder 1/2 teaspoon

dry basil 1/2 teaspoon

dry thyme 1/2 teaspoon

parsley 1/2 teaspoon

bag of dry split green peas 16 oz.

carrots 2 chopped

onion half chopped

green onions 2 chopped

celery 2 sticks chopped

garlic bulbs 3

In a food processor add your chopped garlic, onion, celery, green onion, and carrots. Process fine.

Put your Crock Pot setting on fast for seven hours.

Add your water, bouillon cubes, seasoning, processed vegetables, herbs, and dry Split Peas.

Mix this well so Split Peas do not stick to the bottom. Set it and forget it for six hours.

At the six-hour mark, make a corn starch slush with 2 and 1/2 tablespoons of cornstarch and 2 tablespoons of warm water. Mix well to make a slush dissolving all the cornstarch. Add to the Crock Pot and mix well. Continue to cook for another hour or so. Thickness should be consistent with no separation of the soup.

If you want to substitute stock for vegetable stock buy 8 oz. of vegetable broth. This is so easy and delicious, garnish with Croutons… Enjoy, Jason

Published inRecipesSoups

5 Comments

    • yes but back off on at least one bouillon cube.

  1. judy

    I don’t know how many times I have said it, but never enough, you are the best!!

  2. csgo skins

    Thanks, this site is very beneficial

Comments are closed.

Italian Mushroom Salad

 

Mushroom Salad

This is another great salad to add to your Antipasto Table. You can find other great Antipasto Salads using the search tool on Casaculinarian.com, just type Antipasto.

white mushrooms medium size 32 oz.

Shiitake mushrooms 16 oz.

Portobello mushrooms 6 whole

olive oil 1/2 cup

extra virgin olive oil 3/4 cup

parmesan cheese 1/8 cup

Italian bread crumbs 1/8 cup

fresh sliced garlic 2 tablespoons

shallots 2 whole chopped fine

bell pepper red 1 julienned

bell pepper yellow 1 julienned

fresh parsley 1 bunch chopped

fresh basil chiffonade 2 tablespoons

salt and pepper taste

granulated garlic 1 teaspoon

onion powder 1 teaspoon

oregano 1 teaspoon

white wine 1/2 cup

First we will put white mushrooms whole and Portobello mushrooms (remove stem) on a baking pan. Drizzle with olive oil, salt and pepper for taste. Roast on 350 degrees for 20-25 minutes and take out. When mushrooms cool slice the Portobello into strips. In a large sauté pan on medium heat add olive oil, garlic, shallots, both peppers, and Shiitake mushrooms. (just clip the stem off small ones and julienne large ones with no stem.) Sauté allowing the garlic and shallots to brown lightly. Add your cooked mushrooms. Add seasonings and herbs, save some parsley for garnish.

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When all mushrooms are tender, deglaze with white wine and simmer for 5 minutes. Take off stove and add to a mixing bowl. Let cool for 10 minutes and add extra virgin olive oil, parmesan cheese, and bread crumbs. Mix thoroughly and serve warm to room temperature. Garnish with some fresh parsley. Enjoy!

Published inAntipastoAppetizersItalian FoodRecipesSpring Salads

4 Comments

  1. Shell

    This sounds AMAZING!
    Can not wait to make it!!

  2. DD

    Yum!

Comments are closed.