The Minute Gourmet

Salsa Recipe as Promised

2008-08-04T05:47:00.000-07:00

Here is a great Salsa recipe as I had promised in an earlier post. You can vary the hot peppers and add salt and lime to your particular taste so you get the best result for your tatse.
Ingredients:
Choose between 2 Jalapeños, 2 Fresnos, 1 ½ Serranos, 1 Habanero or 1 Scotch Bonnet
2 cloves garlic
2 tablespoons chopped fresh cilantro
Blend these until you get the desired texture.

Then add,
1/4 onion, coarsely chopped
1/4 green bell pepper, coarsely chopped

Preferably chop these by hand and stir together with the previous ingredients. If you must blend do so sparingly and in pulsating fashion. Over blending will grind these to a puree and will not result in great salsa taste.

Finally add,
2 tablespoons fresh lime juice
2 teaspoons salt
6 medium tomatoes
Extra Virgin Olive oil

Remember that if heat is not your thing blend the hot peppers first and then take half of them out and add the rest at the end until you get the desired heat. For an added flavor you can put the tomatoes and Jalapeños on a frying pan with a little olive oil so they don’t stick and grill them until they turn black on the surface prior to incorporating them in the salsa. This process adds a great flavor to your salsa.

Well there it is a simple yet flavorful salsa recipe that can be made with or without Jalapeños. Enjoy…

Gazpacho Soup Recipe

2008-07-24T12:45:00.001-07:00

Gazpacho is a great soup that was made to help you beat the summer heat. This Spanish cold tomato soup is a perfect blend of the best of summer vegetables. It is xtremely important for this soup that you use the freshest and highest quality ingredients. Make sure you taste the vegetables as you add them to ensure your final result will be the best. Vary the ingredients to suit your taste. The basic recipe is the following:

5 ripe tomatoes peeled and chopped (seeded if desired)
1/2 cucumber peeled and chopped (seeded if desired)
1/2 onion chopped
2 cloves of garlic chopped (add more if desired)
1/4 green pepper chopped
2 slices of bread in pieces
¼ cup olive oil (extra virgin preferably)
2 tablespoons of red wine vinegar
salt & pepper to taste
ice cold water

Soak the bread in water and blend it with the garlic. Combine the rest of the ingredients except the olive oil and the vinegar and blend. Drizzle the olive oil in the blender and add the vinegar. Season with sat ad pepper to taste. You can dilute with ice-cold water to the desired consistency but make sure you re-season. Keep in mind the soup is usually thick not watery. Place the soup in a non-metal, non-reactive storage container, cover tightly and refrigerate at least for an hour, so the flavors meld. Enjoy immediately and do not keep for more than 2 days.

Serve garnished with finely chopped cucumber, onion, bell peppers, garlic croutons and a large dollop of sour cream or creme fraiche atop each bowl as desired.

Salsa Under Seige

2008-07-24T07:19:00.000-07:00

Salsa is currently under siege with the advisory about jalapeño peppers. The FDA has issued an advisory to consumers to avoid eating any fresh jalapeño and Serrano peppers, or products made with them, such as fresh salsa. This has been ongoing but was strengthened by FDA inspectors discovery of a single jalapeño identified with salmonella-strain. This smoking pepper was grown in Mexico and distributed by a produce shipper in McAllen, where the inspection occurred. It is yet to be determined where in the supply chain the pepper was contaminated

So short of eating salsa without jalapeños, which is glorified tomato sauce and has been compared to kissing your sister, what can you do? First do not settle for milder peppers like the Poblano and Anaheim. You could use pickled jalapeño that is also milder and not as tasty. The Serrano pepper is a natural alternative, slightly hotter, but it’s included in the advisory since it can be easily confused with the Jalapeño.

Here are the alternatives peppers you can use in order of heat:

Guero Chile - The Guero chile is somewhat milder than the Jalapeño but still carries twice the heat o the Poblano or Anaheim.

Fresno Pepper- If you want equal heat as the Jalapeño the alternative is the Fresno pepper (pictured above). These are similar to jalapenos with thinner walls and are considered excellent in salsas.

Malagueta Pepper – The Malagueta pepper is similar in heat to the Serrano, so slightly hotter than the Jalapeño.

Habanero Chile – The Habanero is an extremely hot chile with a fruity flavor. They are at their peak in the summertime. If you want to get equivalent heat reduce the quantity used in half, compared to your Jalapeño use.

Scotch Bonnet Chile - This one is nearly identical to the Habanero, except in it’s size since it's a smaller. Similar to the Habanero, if you want to get equivalent heat reduce the quantities used by half, compared to your Jalapeño use.

So you see there are alternatives that ill allow the preparation of Salsa with a kick, a passionate kiss, without having to worry about the Salmonella issue currently embroiling Jalapeños. Be on the lookout for a full article with more details about peppers and and a delicious upcoming Salsa recipe!

Cookbook Review: Sabrosuras Boricuas

2008-07-22T17:55:00.000-07:00

Sabrosuras Boricuas is a great resource to have in your cooking arsenal. I previously posted a recommendation of the cookbook Sabrosuras Boricuas. The author of this cookbook is Erisbelia Garriga. She states it is a blend of classic and modern Boricua recipes. Boriken is the native Taino tribe’s name for the island of Puerto Rico. Boricua derived from Boriken means from Puerto Rico. I want to give you more detail about this excellent cookbook.

First, Sabrosuras Boricuas is full of delicious recipes accompanied by great photos of the finished dishes. In addition, it has great tips the preparation and management of food invaluable for the busy cooks in the house. Every detail of the book is well thought out as evidenced by a spiral bound that allows you to work with both hands while the book stays open while you do the cooking.

The main recipe sections of the book are: Appetizers, drinks, Salads, Soups & Stews, Main Dishes, Desserts and Other Plates. This organization lends itself well to preparing a well rounded menu. You could also pick and choose things from one section to round out or complement your existing menu. The sections contain many of Puerto Rico’s classic recipes as well as modern ones used in daily cooking.

This cookbook is not a definitive resource on Puerto Rico cuisine. However, it's a great starter that will give you insights into various aspects of the cuisine of Puerto Rico.

Full of great recipes and suggestions, great functionality and colorful artwork Sabrosuras Boricuas is skillfully woven into a potent yet easy to use package. It is a great resource for cooks of beginning and intermediate levels. Sabrosuras Boricuas will help you impress your family with your newfound knowledge of "Comida Boricua".

Lechon Asado

2008-07-22T13:51:00.000-07:00

In an effort to share more visual displays that liven the discussion of cooking I will be adding more photos to the minute gourmet blog. As a starter I thought this one from my family's cookout last Christmas would be interesting. This is a classic Puertorrican tradition of "Lechon Asado" or pork roasting over coals. This is a lengthy process that unites everybody within hours of being done since it's such a great tasting event! I can feel the crackling of the cuerito (skin) in my mouth and the combination of perfect seasoning and cooking method making for a great taste everyone enjoys.

Jalapeños Identified as Culprit, Advisory Continues

2008-07-22T05:50:00.000-07:00

The FDA confirmed that a jalapeno pepper sample is a positive genetic match with the Salmonella strain causing the current Salmonella outbreak. The sample was obtained at a produce distribution center in McAllen, Texas and grown on a farm in Mexico. However it is still unclear where the contamination occured. This distribution center does not account for all the persons affected therefore the advisory issued earlier still remains. Elderly persons, infants and people with impaired immune systems should avoid eating raw serrano peppers or food made from raw serrano peppers until further notice. The investigation continues to determine if there is any evidence that the contamination occurred on the farm in which the pepper was grown or at anywhere esle in the supply chain before the distribution centers.

Tomatoes safe once more, Jalapeños still Suspect

2008-07-18T06:25:00.000-07:00

After the FDA did not detect salmonella in any of the 1700 tomato samples it tested and since there are no more tomatoes coming into the market from producers that were being looked at as possible sources of contamination, the tomato warning has been lifted. However, fresh jalapeno and Serrano peppers should be avoided by young children, the elderly or people with compromised immune systems. The search still continues for the culprit of the outbreak but for now tomatoes are off the hook.

Salmonella Outbreak continues...and E Coli found in Beef!

2008-07-15T06:03:00.000-07:00

So now you can add to the tomatoes jalapeño peppers and fresh cilantro....

Weeks into the salmonella investigation, the list of foods has gotten bigger. Make sure you take care in the recommended use of these vegetables. The advice for now is to continue avoiding certain raw tomatoes — red round, plum and Roma, that is unless they were grown in areas cleared of suspicion. The elderly, people with weak immune systems and infants, who are most at risk, should not eat raw jalapeno and serrano peppers according to the Center for Disease Control. Also note Serranos peppers are also on the list because they're hard to distinguish from jalapenos.

An E. coli outbreak that has sickened at least 32 people in Ohio and Michigan is potentially linked to ground beef sold in Kroger stores in Michigan and in central and northern Ohio. A recall of all ground beef products sold at Kroger between May 21 and June 8 has been initiated.

E. coli bacteria can cause diarrhea, stomach cramps and vomting. Recovery time is usually five to seven days. However, cases may be life-threatening and like with salmonella infants, elders, and people with weak immune systems are particularly at risk.

Make sure you carefully follow instructions provided by public health officials on what foods to avoid in order to protect yourself and your family from infection. Make sure you cook all ground beef thoroughly to 160 degrees Fahrenheit measured in the thickest part of the meat.

How to Best Freeze Meat

2008-06-29T20:48:00.000-07:00

In order to protect your meats until the day of the BBQ here is a reminder of seven tips to follow for better taste and nutrition:

1. Thaw meats in the refrigerator a day or so before use – this helps ensure safety and preserve proteins.

2. Put foods to be frozen in the freezer as fast as you can and in the coldest part of the fridge – the faster meat freezes the better quality it will retain, faster is better.

3. Buy separate refrigerator and freezer thermometers. Keep the fridge between 34 °F and 40 °F and the freezer below 0 °F.

4. Keep the freezer as full as you can and label date frozen foods – this helps keep the temperature

5. Never refreeze meats specially seafood – Texture and taste will be affected and if completely thawed food safety might be a problem.

6. Use packaging materials made for freezing – Freezer bags/wraps help protect food and avoid freezer burn.

7. If you must freeze, buy commercially frozen products – These will generally retain their eating and nutritional qualities better than home frozen products. Your fridge will not freeze food as fast as commercial freezing processes do and they will typically freeze these when they are fresher.

All these tips translate to better taste and nutrition than you can attain at home.

Quick Tips for Great BBQ Ribs

2008-06-22T17:00:00.000-07:00

Here are a few quick tips to make your BBQ ribs tastier and juicier. For great ribs follow these tips:

1. Marinade the meat or rub in the seasonings at least 1 hr before cooking more is better but if it’s done too long, unless it’s a tough cut, you could overpower the meat. Anywhere from one to six hours is good enough.

2. Grill ribs bone side down until the bones start to separate from the meat without turning. This is a key point that helps produce tender ribs.

3. Brush BBQ sauce or any sauce that has sugar only at the tail end of cooking.

4. Allow the ribs to sit for 10 minutes before eating or cutting this helps the meat stay juicy.

5. Use tongs to handle the meat forks will pierce the meat and allow the juices to escape. Piercing the meat reduces the flavor and moisture of the meat.

You can try this tips this weekend or the next time you grill ribs and you will see and taste the difference.

Summer Food Festivals

2008-06-22T10:59:00.000-07:00

I was reading about the second annual Chicago Pizza Fest which features an wide choice of pizzas from deep dish to thin to stuffed. It also has live music, wine tastings, a pizza-eating contest, a “best pizza” contest, dough tossing, and a cornhole tournament. Summer is here and so are Summer Food Street Festivals.

These festivals are a great way to taste a lot of different foods at a reasonable price and great family entertainment. When you go, be adventurous and make sure you record what you and your family really likes and give those dishes a try at home. Talk as much as you can with the owners and trade opinions with the other patrons. You will be amazed at all the great information you learn and the fun you will have.

Look around your community for some of the upcoming festivals. I can vouch for the San Gennaro in NYC being a fun all-around experience but there are others you could take a look at. Get out there and have great fun for the whole family at reasonable prices.

Summer Produce

2008-06-20T10:28:00.000-07:00

Friday, June 20, 2008 is the first day of summer. The summer solstice marks the longest day of the year. The official start to the summer solstice is 11:59pm EST. Form now until the fall remember that the produce in season packs a wallop of nutrition.

The markets will be full of freshly picked fruits and vegetables. To get the most nutrition bang for your buck try the following:

Cabbage: Great source of Vitamin C and fiber.

Cantaloupes: Good source of Vitamins A and C.

Citrus: Valencia oranges, grapefruit, and lemons are all good sources of Vitamin C.

Corn: Great source of fiber, linoleic and linolenic acid. These are great for your nerves, arteries and also your skin.

Lettuce: good source of Vitamin A, and Folic Acid. The darker it is the more nutrients it contains.

Melons: Good source of Vitamins A and C.

Peaches and Nectarines: Good source of Vitamin A and fiber if you eat the skin.

Summer Squash: Vitamin C and fiber if you you eat the skin.

Tomatoes: Good source of the antioxidant lycopene and Vitamin C. While the salmonella issue is here stick to cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, or better yet grow your own at home.

Make sure you eat a good variety of food including fruits and vegetables. Remember to eat your five servings of fruits and vegetables a day. Have fun with Summer recipes and enjoy a great summer!!!

Floods Raise Food Prices

2008-06-17T20:28:00.000-07:00

The recent Midwest floods are ensuring food prices remain at historically high levels. The floods have devastated a sizable portion of the corn and soybean crops in Iowa.

Corn and soybean are used in cattle feed which could in turn put pressure on meat prices. This on the heel of higher prices due to oil price increases.

This has the effect of making your food budget an important aspect of your cost savings in the current tough times. Let's look at various ways to reduce the grocery budget and save some money for other items. First get back in the kitchen and prepare your own foods, try and at least reduce dining out by half. At the grocery store cut out prepared foods they are more expensive on a per serving basis. Prepare your own lunch or at least take your own drinks to work and save considerable money.

The coming weeks we will focus on useful tips to saving money on groceries and food in general to give you a hand in these tough times.

Great Puerto Rican Cookboks!

2008-06-16T06:38:00.001-07:00

Recently I came across two great cookbooks from a self-published author, Homestyle Puerto Rican Cooking and Sabrosuras Boricuas. These newer entries into the Puerto Rican cookbooks are not that well known yet but they have been garnering rave reviews from cooking experts. They have won various awards including "Best Latino Cuisine Book" at the Gourmand World Cookbook Awards and an "Honorable Mention" in the 9th Annual International Latino Book Awards. There are great recipes in these books and they will be a hit with your family. To buy them and for more information about the author go to http://www.sabrosurasboricuas.com/ and thell them theminutegourmet.com sent you. You can also get this and other cookbooks at http://www.tiendaboricua.com/sys_view_cat.asp?IdCat=721.

Buen Provecho!

Happy Father's Day!

2008-06-15T08:58:00.000-07:00

"Dad, you're someone to look up to no matter how tall I've grown." Author Unknown

Whether you are eating Sausage and beer in Germany, BBQ Steaks in US or Pork in Puerto Rico happy Father's day to all!

Do you want an additional $50 a month!

2008-06-13T10:45:00.001-07:00

Here are some interesting facts from an article from CNNMoney.com:

Putting a homemade meal on the table five to seven nights a week the way your mother did may seem daunting.
In order to move from the weekend meal to the day-to-day basics you should:

1. Bone up on your home ec, check out Mitchell Davis' "Kitchen Sense" and Mark Bittman's "How to Cook Everything," which are loaded with recipes for quick and simple meals (or any of our great suggestions).

2. Plan entrées with overlapping ingredients and buy everything for the week at once, you can not only save money but, often, put a dinner together in the time it would take to pick up takeout.

These great ideas can lead to potential savings of $50 a month or more!!! KISS, PLAN and ENJOY!

God Bless homecooking!!!

QPR Score

2006-09-22T19:52:00.000-07:00

Recently someone asked me about tips on selecting good wines at great prices. Now great wine is a subjective thing. I always say that the best wine is the one you like the most but this is of little value if you have not tasted a particular wine. You should try to taste as many wines as possible, preferably in the company of friends, so you can identify what it is you like and learn what your preferences are. A great tool for when you want to try a new bottle at a great price is the QPR score. Here is the description from the QPR wines site:

How is the QPR number determined?

The QPR is determined by taking the average retail price of a wine with a given score and dividing it by the average retail price for all wines with that score. If the average QPR = 100%, then anything below that represents a better value. Anything above, not so good.

They also provide the following advice on using the score:

A note about wine scores Do scores matter?
Yes. But no more than personal taste. So why care about scores? Because scores drive prices. And in the absence of personal experience, you must weigh quality (scores) against price to make purchase decisions. QPRwines give you an objective tool for doing just that.

So go ahead, use this great tool, and enjoy your wines.

Save Money & Time

2006-09-11T20:10:00.000-07:00

Life goes by fast. Sometimes we do not realize the amount of money or time we spend doing everyday things. According to the Census Bureau in 2003-2004 Americans spent an average of $6050.00 on Groceries in the Northeast and Western US or $5240.00 in the Midwest and the South. That is a good sum of money. The time spent is more than we all care to admit. So doen't it make sense too learn how to save time and money by learning tips and tricks to make home cooking fast, easy and fun? You will save money compared to fast food, gain an appreciation for good cooking and bring your family closer.

Flan and Flancocho

2006-08-08T14:53:00.000-07:00

Recently I was asked what would be a great birthday cake for a friend from Puerto Rico. I immediately thought any friend would appreciate a Flan or even a fairly new type of dessert being done in PR which is called a Flancocho which comes from Flan & Bizcocho (Cake in spanish). This link has great recipes for flan of many types http://www.elboricua.com/flan.html. This other site has the recipe for the flancocho, they call it custard cake, http://cielitorosado.com/receta_en.php?id=277 . Try these and enjoy a great dessert that I promise you will keep making even if it’s not on your birthday. I will soon share with you my own flan and flancocho favorite recipes and some tips to make sure they come out just perfect.

My Recipe Manager

2006-08-07T21:14:00.000-07:00

There’s a great tool for the kitchen that can improve your cooking, shopping, organization and overall enjoyment of cooking. It’s the recipe manager. I personally use Master Cook Deluxe version 7 but it’s up to version 9. You can easily keep all your recipes together and organized with a good recipe manager. The recipe manager provides a wealth of cooking tips and techniques, helps in menu planning and even prints a shopping list for individual recipes or even menus. This planning tool can really help make cooking easier and more fun. Look around and see which one you prefer and invest in one you like. I myself am ready to upgrade and will evaluate version 9 of Master Cook but I will also look at other recipe managers before making my decision. Stay tuned to hear my results.

Tembleque de Coco

2006-08-06T16:30:00.000-07:00

I want to share with you a classic Puerto Rican desert recipe. This one is a treat, it is light coconut custard that shakes like Jell-O. That is why it’s called tembleque, which can be loosely translated as jiggling. Here is the recipe:

2 cups of coconut milk

½ cup of cornstarch

¾ cups of sugar

½ teaspoon of salt

1 teaspoon vanilla flavoring

Ground cinnamon (optional)

In a saucepan, at medium hi, heat the coconut milk, the sugar and the salt. Dilute the cornstarch with some of the coconut milk and add to the saucepan. Stir continuously until it boils then simmer until it thickens. Pour mixture into a mold or single serving cups whatever you prefer. Let it cool to room temperature before refrigerating for at least 2 hours. Sprinkle cinnamon over it before serving.

Tembleque is a classic Puerto Rican desert recipe that’s both easy to make and great tasting. For all you desert lovers be on the lookout for another great recipe I will give you very soon. Until then, keep making your great cooking easy.

My Three Favorite Cookbooks

2006-08-04T20:37:00.000-07:00

I want to share with you my favorite three Cookbooks. They are a treasure of cooking information. They are:

1. Puerto Rican Cookery (Cocina Criolla) by Carmen Aboy Valldejuli

2. Jacques Pepin Fast Food My Way by Jacques Pepin

3. 365: No Repeats, A Year of Deliciously Different Dinners by Rachel Ray

The first available in English and Spanish is the premiere cookbook of Puerto Rican cuisine. The second is one of many books from a great teacher of cooking and in my opinion the best at teaching cooking technique Jacques Pepin. You can’t go wrong with any of Jacques’ books. The last one by Rachel Ray is a great resource for great, quick recipes that build on each other giving you great flexibility in the kitchen.

These are some of my favorite books. They have great recipes, techniques and cooking tips that will help you enjoy cooking and dinner with your family for years to come.

Risotto Recipes

2006-08-03T19:32:00.000-07:00

There are many risotto recipes. When prepared right this is a truly magnificent dish. A little patience and practice you to can cook a great risotto. Here is a great Risotto recipe with some options that can add great taste:

1 medium chopped onion

½ stick of butter, divided

Large pinch of Saffron threads

1 ½ cup Arborio rice

1/2 cup dry white wine

4 to 6 cups of chicken broth

1/2 cup grated Parmesan cheese

Salt and ground black pepper, to taste

¼ cup of prosciutto or (diced) bone marrow (optional)

Put the stock in a medium saucepan and heat at medium low temperature, add the saffron.
In a large skillet over medium heat Cook onion and prosciutto or bone marrow, if you have it, until soft in 2 tablespoons butter. Add rice and stir 2 to 3 minutes until completely covered in the butter.

Add wine; stir until absorbed. Keep the heat from medium to medium high; stir in ½ cup of broth. Cook, uncovered, stirring frequently, until broth is absorbed. The mixture should not be dry or runny.

Continue stirring and adding remaining broth ½ a cup or so at a time, allowing the broth to be almost completely absorbed before adding more, until rice is tender and mixture has a creamy consistency. It will take between 20 and 30 minutes.

Stir in cheese, salt, pepper, cream and remaining butter. Stir until mixture is creamy, about 2 minutes. Taste and adjust the seasoning and serve immediately.

I hope you enjoy this great risotto recipe. A dish that will certainly please the whole family.

Arroz con Pollo

2006-07-30T19:10:00.000-07:00

This cousin of the Asopao, the Arroz con Pollo is a classic Puerto Rican recipe that is prepared in every Puerto Rican home. This recipe takes 1 hour to prepare and serves 8. Prepare enough for seconds because you will want more than one serving.

3 tablespoons of sofrito

3 garlic cloves, minced

2 teaspoons cilantro

1 teaspoon salt, add more to taste

1 teaspoon black pepper, add more to taste

1 3-5 pound chicken cut into pieces

3 tablespoons oil

¼ pound ham, diced (thick slice preferably with bone)

1 onion chopped

1 green bell pepper chopped

3 tomatoes chopped

2 tablespoons of capers

¼ cup green olives stuffed with peppers

3 cup long-grain rice

6 cups chicken stock

¼ cup roasted red peppers for garnish

1. Combine the garlic, cilantro, salt and pepper and season the chicken with it.

2. In a casserole, with a lid, place oil at medium high heat until hot. Add the chicken and brown it (15 min). Remove chicken and add ham, onion, bell peppers and tomatoes, until the onion softens. Place chicken back in, add stock and cook for 30 minutes over medium low heat.

3. Stir in rice, olives, capers and cover. Simmer over low heat until the rice is soft or approximately 15 minutes.

4. Reseason with salt and pepper to taste and garnish with roasted red peppers.

You will enjoy this is a Puerto Rican recipe with your family for a long time. This is a great recipe that you and your family will enjoy for a long time.

NYC Dining is Amazing

2006-07-25T15:27:00.000-07:00

So I’m back from my trip and NYC dining is amazing. The food was awesome and the city is great. I went to some places I had visited and ventured to some new places that were amazing. After arriving and settling in at the hotel it was midnight. There went the evening right? Not in New York, we went to an old favorite for Sushi Typhoon Lounge in Manhattan on St Marks (8th Street between 1st and 2nd Avenues). Typhoon is sushi at a good price in a great setting. If you go there try the Scallops wrapped in Bacon and the Hamachi Tuna you will love them. The next night we went out to Franks on 2nd Avenue between 5th and 6th streets had the best Mozzarella and Tomato Salad I have ever tasted and a Gnocchi that was to die for. When in NYC you must do Sunday brunch and I picked a new place in Brooklyn that recently opened called Cherry Tree located on 65 Fourth Ave., Brooklyn between St. Mark’s Ave. and Bergen St. It is a beautiful bar with a huge window overlooking a back patio with a Brick oven and a BBQ that is a lot of fun. They had a French Chef making omelettes in this great backyard free with the purchase of a pitcher or for $10. I was on vacation so I got my antioxidants via a pitcher of great Bloody Mary. The food was excellent, the staff was great and the place was beautiful. Definitely, worth the quick trip over the Manhattan bridge. Another great place we went was Angelo’s of Mulberry Street. This is a great Italian restaurant in Little Italy that has amazing Mozzarella di Carrosa, Mushroom Parpadelle and a Seafood that were amazing. I visited many other places and picked up great tips from some excellent chefs that make your visit to NYC dining amazing. I will be sharing some pizza making tips I picked up and great recipes very soon.