Who is Anthony Bourdain s BigFoot

 
 
WHO Is BIGFOOT ?
 
In ANTHONY BOURDAIN’S
 
KITCHEN CONFIDENTIAL
Anthony Borudain


Kitchen Confidential
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BIGFOOT
 
 

BIG FOOT

A question most asked by restauarant professionals in New York who love Tony Bourdain and his minor-masterpiece Kitchen Confidential on the underbelly of the New York Restaurant World and the restaurant scene in general. Yes, you read Anthony Boudain’s New York Times Best Seller and what launched Tony into fame as the Star of such shows as : A COOKS TOUR,  NO RESERVATIONS, The LAYOVER, and PARTS UNKNOWN on CNN.
 In KITCHEN CONFIDENTIAL Tony talks wth adulation of his former boss whome Tony called  BigFoot . Tony expounds on Big Foot’s unconventional managerial skills in the restaurant business in New York and the many things he learned from him. Bourdain never mentions the guys name, so it has been the source of major intrigue to all who have read Anthony Bourdains entertaining book.
 
 
So you ask, who the Hell is He? Who is BIG FOOT ?
 
Answer : ANDY MENSCHEL is Tony Bourdain’s BIG FOOT
 
 
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GOT ANY KAHLUA ?
 
THE BIG LEBOWSKI COOKBOOK
by Daniel Zwicke
ABIDE !!!
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Carbone and Remembering Roccos an Old School Italian Red Sauce Joint

 

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CARBONE
Over The Old ROCCO RESTAURANT SIGN
GREENWICH VILLAGE NEW YORK
.

The Old ROCCO RESTAURANT
Now CARBONE
Thompson Street
Noel, Barbara, and Danny Eat Out
At the Favorite OLD-SCHOOL ITALIAN RED SAUCE JOINT
Barabra gives her Review of ROCCO’S
She just Loved it.

 

ROCCO RESTAURANT SIGN
When ROCCO’S was ROCCO’S
SUNDAY SAUCE
Learn How to Make All
The GREAY OLD SCHOOL ITALIAN DISHES
Once Served at ROCCO’S and Many Old Joints Like It
MANY, Like RCOO’S are Now Sadly Gone
BAKED CLAMS
CHICKEN PARM
SPAGHETTI MEATBALLS
SUNDAY SAUCE
BRACIOLE

 

Steves Sizzling Steaks

 

StevesSizzlingSTEAK

STEVE’S SIZZLING STEAKS

Carlstadtdt , New Jersey

Circa 1963

“My Dad started bringingme to STEVE’S way back in 1962”

Yes my Dad who was good friends with the owner Steve Venturini started taking me here as a young boy. He’d get me a Cheeseburger and a Mug of Rootbeer and I’d just eat it up, sitting at the bar, I was in 7th Heaven. Dad always gave me Quarters to drop in the Jukebox to play some great 60s Tunes, like locals, Frankie Valli & The Four Seasons, Sinatra, and The Shirelles, who were all artistes from Jersey. I’d also have quarters to play te shuffle board Bowling gane that used to be in the corner. When I got older I’d go there with my buddys to get a nice Sizzling Steak, which are the best in Jersey. Love this place.

 

StevesSTEAKk

STEVE’S

Since 1936

 

 

STEVE

STEVE

 

Steve was a larger-than-life figure. Many came in as much for the food and drink as to see Steve who survived not one, but two airplane crashes. On February 5, 1952, Steve was on a National Airlines flight that had just taken off from Newark Airport headed for Miami where he was going to spend the week fishing. The plane crashed in Elizabeth killing 30. Although injured, Steve survived. He carried his friend, Charles Griffin, to safety and returned into the tangled remains of the airliner to help others. It took an explosion and severe head injury to stop him. Ironically, a few years later, Steve was in a prop plane headed to Cuba where he was to go fishing with Ernest Hemingway, and that plane went down. He survived yet again.

 

 

StevesBAR

The BAR

Where I had many Cheeseburgers and Root Beer with Dad

 

MeJimmySTEVES

Took My Brother Jimmy for a Birthday Steak Dinner

“HAPPY BIRTHDAY JIMBO”

STEVE’S SIZZLING STEAK

April 2018

 

 

StevesSTEAKkk

 

STEAK and POTATOES

At STEVE’S

 

BadAssCOOKBOOK

Learn How

To COOK The Perfecct STEAK

RECIPE The BADASS COOKBOOK

 

 

Chicken Savoy Recipe

 

 

ChickenSAVOYbelmontTavernNEWARKnj.jpg

The BELMONT TAVERN

Home  of CHICKEN SAVOY

 

Nearly every luminary with a photo on the Belmont Tavern’s walls—”98 percent,” resident raconteur Jimmy Cuomo will tell you—has actually eaten at the Belmont Tavern.

Step in off Belleville, New Jersey’s busy Bloomfield Avenue, do a spin, and you’ll meet them all, loosely grouped on the wood-paneled walls in plain black frames. Legendary songstress Connie Francis, a local girl. Jocks, like former Giants running back Tiki Barber and Knicks legend Ernie Grunfeld. Hollywood wise guys like Joe Piscopo and Frank Vincent. Clint Eastwood, who directed the film adaptation of the Jersey Boys jukebox musical set in the neighborhood, is a fan; he was in for a meal in 2013, popping hot peppers like they were jelly beans. Frankie Valli, the OG Jersey Boy, is one, too.

There are two begrudging exceptions to Cuomo’s 98 percent: Joe Torre, since the skipper’s son eats there, and Pope John Paul II. Cuomo has actually lobbied to revoke His Holiness’ dinner dispensation (“The Pope can come down!”), but his waitresses won’t let him.

The Belmont, which has been in Cuomo’s family for decades, has long had a knack for luring in a certain class of notable, especially those with Jersey roots. Spend enough time at the bar, nursing a longneck and staring at the Deer Hunter American flag obscuring the marbled mirror backsplash, and you’ll hear Cuomo, holding court in his Belmont polo, slip into stories, yarns thick with surnames like Pesci, Roselli, and  Gandolfini.

 

BelmontTAVeJoeDi

Stretch with The “YANKEE CLIPPER”

JOLTIN JOE DiMAGGIO

 

But celebrity customers are just one part of the Belmont’s repute. A far greater part is evidenced by a sign visible from the sidewalk: Stretch’s Chicken Savoy. There are plenty of dishes available on the Italian-American menu, but this is the one people come for, from near and far. It’s a simple dish: Cut-up chicken rubbed down with a fat handful of garlic, hard cheese, and herbs, then roasted in a screaming-hot oven and splashed with vinegar, which sends aromas of schmaltz and spice right up to your nose.

It’s now a dish found all over—but only in—northern New Jersey, and as with most hyper-regional foods, its devotees are as idiosyncratic as its birthplace.

The Belmont Tavern is actually two distinct businesses, working together on the strength of what locals whimsically refer to as a “Belleville contract”—a handshake. Cuomo’s family took over the tavern portion of the operation, separate from the dining room, in 1965. Two years later, his father and uncle brought in Charles “Stretch” Verdicchio, a butcher-turned-chef with a nice touch on the line, a head of hair like Dean Martin and a knack for making friends.

Two of the largest photos on display at the Belmont feature Stretch. In one, he’s proudly hoisting up a lobster with claws the size of Pomeranians. The other is him mugging for the camera, a bit of balled-up linen clasped in his hands, next to none other than Joe DiMaggio. (“Stretch—never did find out what was under the napkin,” reads a scribble from the Yankee Clipper.)

Despite his seemingly high profile, nailing down solid information on Stretch is about as easy as nailing down solid information on D.B. Cooper. Even people who knew him, like Cuomo, or his son-in-law Norb Wroblewski, speak about Stretch in vague terms. He learned the trade from his dad and cooked out around the Hoover Dam as part of a New Deal job placement—they think. Back when the Belmont was big on live music, he’d pop out of the kitchen and sing a tune or two with the performers, they say. Neither seems exactly sure of where his nickname came from. (Best we could muster: He was lanky.)

And yet Stretch, who passed away in 1989, is still a big part of the Belmont’s personality, with enough name recognition to tout his best-known dish in the window out front. Over the years, it’s helped the restaurant back away from its unflattering reputation as a gruff goodfellas hangout and refocus its marketing. “Our perception now is not that it’s a wise guy joint,” says Wroblewski, not the only Belmont associate to swiftly shift subjects when Sopranos-style chatter arises. “It’s that it’s a good place to eat.”

Like at many places up here, the staff still seems to maintain a bit of a wink-and-nod relationship with the mob mentality. 

“It’s not an unusual dish,” says Wroblewski, a former accountant and Army Reserve pilot married to Annette. “It’s not difficult to make. We just don’t tell anyone how we do it.”

 

 

ChickenSAVOYbelmontYAVERN

CHICKEN SAVOY

 

 

INGREDIENTS

 

1 Chicken (about 3 lbs.)  cut in 8 pieces

Kosher salt and pepepr

4 cloves garlic – minced

1 tbsp dried oregano

1 tsp dried thyme

1/3 cup grated romano cheese

3 tbsp olive oil

1 cup red wine vinegar

 

PREPARATION

 

Salt and pepper chicken pieces and saute in 1 tbsp oil in a large oven proof skillet till skin is golden brown. Using a mortar and pestle or a small food processor make a paste of the next 5 ingredients and spread evenly over the skin of the chicken. Transfer skillet to a 500 degree oven and bake 20-30- minutes until done. Remove from oven – pour off the fat and add 1 cup of red wine vinegar to the pan. Spoon sauce over the chicken. Serve chicken with the vinegar sauce.

 

 

BelmontTavernNEWARK

da BOYS

Hangin at The BELMONT TAVERN

BELLVILLE New Jersey

 

 

In recent years, Wroblewski, along with his Ecuadorian-born chef Leo Lukar, has overseen the kitchen at the Belmont—”a little Polish kid that’s cooking Italian,” as he puts it. This has involved plenty of Chicken Savoy preparation. And he’s right that it’s simple, at least from an observer’s standpoint. Pieces of bone-in dark meat chicken relax in rectangular pans, dusted in an unassuming blend of cheese, herbs, and spices. The bird slides into a hot oven, where the skin roasts to a swoon-inducing crisp. It bakes a little longer than you’d think.

At some point after the pans are pulled, they get doused down with a generous squeeze of red wine vinegar, which sizzles and caramelizes and clings to the meat like a second skin. Fans will tell you this is the key ingredient. “It’s the vinegar that just romances you,” says Ron Silver, a Chicken Savoy enthusiast who visits the Belmont (and its many competitors) specifically for the dish.

If there are other steps to the recipe, the Belmont isn’t tipping its hand. The bewitching result: a juicy, garlicky, giddy, tangy paesano adobo that doesn’t need any condiments or accompaniments to outshine everything else splayed out across the red-and-white checkered tablecloths. It’s easily the most-ordered plate at the Belmont, so much so that Wroblewski begins baking orders well before dinner customers even begin showing up. He knows it’s going to go, and it always does.

Savoy, which has been on the menu since Stretch’s first days at the Belmont, has cultivated some serious local notoriety over the decades—partly because it’s good, partly because it’s popular, and partly because it seems simple enough for anyone to snag and stick on their menu. True success isn’t that easy, but that hasn’t stopped people from trying.

 

 

Sunday-SauceeBIGGERx

GREAT ITALIAN RECIPES

SUNDAY SAUCE

 

Thanksgiving Green Bean Casserole

GreenBeanCass

The Classic GREEN BEAN CASSEROLE

 

CAMPBELL’S SOUP RECIPE

 

Created by Campbell’s Soup employee Dorcas Reilly

RECIPE :

 

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

1/2 cup milk

1 teaspoon soy sauce

1 dash black pepper

4 cups cooked cut green beans

1 1/3 cups French’s® French Fried Onions

 

Preparation :

Step 1

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cuponions in a 1 1/2-quart casserole.

Step 2

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

Step 3

Bake for 5 minutes or until the onions are golden brown.

 

Recipe Tips

For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.

 

 

To Make BROCCOLI CASSEROLE … Substitue 4 cups fresh Cooked BROCCOLI for the Green Beans…

 

 

 

CampbellSOUPwarholl

 

Andy Warhol’s Cream of Mushroom Soup

Pop Art

 

 

ANDYwarhollln.jpg

Andy Warhol

In his apartment on the Upper East Side

New York, NY

 

 

GreenBEANcassss.jpg

Dorcas Reilly serving Green Bean Casserole to a hungry young lady

Dorcas Reilly Invented The GREEN BEAN CASSEROLE in 1955, working for Campbell’s Soup in CAMDEN , NEW JERSEY … It has been a THANKSGIVING and American Favorite ever since …

 

 

CampbellSOUPtweet

 

CAMPBELL’S SOUP COMPANY Tweets on the passing of Dorcas Reilly

The CREATOR of The American Favorite GREEN BEAN CASSEROLE

“Thanks Dorcas”

RIP

 

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More Great American RECIPES

In The BADASS COOKBOOK

 

 

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Keith Richards Cooking Bangers & Mash

at Andy Warhol ‘s House in Montauk , New York

Recipes in The BADASS COOKBOOK

KFC Kentucky Fried Chicken

ColSANDERS

 

COLONEL HARLAND SANDERS

SECRET RECIPE

KENTUCKY FRIED CHICKEN

 

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KFcsevretRecioeFriedCHICKEN

SECRET 11 HERBS & SPICES

 

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KFcFriedChicken

 

LEARN HOW to MAKE

A BUCKET of CHICKEN at HOME

“Do You LOVE KFC KENTUCKY FRIED CHICKEN” ???

Of Course You Do !

Who Doesn’t?

 

40049-xbadassx

YOU CAN MAKE IT at HOME

The RECIPES is Inside The BADASS COOKBOOK

“JUST IMAGINE IT”

Making Your Own KFC KENTUCKY FRIED CHICKEN at HOME

At Can Even TASTE BETTER Than at KFC

Follow the DIRECTIONS and RECIPE in The BADASS COOKBOOK

Just imagine making it fresh at home the way Colonel Harland Sanders Origianlly made it, FRESH !  Yes, Beleive it or not, if you follow the directions and make it fresh with the same recipe from Colone Sanders, your KENTUCK FRIED CHICKEN can TATSE EVEN BETTER than you can get at KFC. “No Kidding.”

What’s Better Than That” ??

 

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KfcRECIPE.jpg

In Order for Your KENTUCKY FRIED CHICKEN to Taste as GOOD or BETTER

Than at KFC , you have to follow the ORIGINAL RECCIPE and DIRECTIONS

 

colonelSanaders

Make FRIED CHICKEN just like COLONEL SANDERS

Farewell to Anthony Bourdain

 

BourdainTONYyyyy

Tony Bourdain

 

Friday June 8, 2018 is quite a sad day. We mourn the loss of the great and irriplaceable Anthony Bourdain, a man loved and venerated by many. I hero to some as with I. We loved watching Tony travel the World, devouring it, and enjoying every minute of it, as only Tony could do. Anthony has his own special charm and sardonic humor and wit that was all his own, uniquely Bourdain, ad this is why those of us wo loved and enjoyed Anthony will miss him, and for another bright light snuffed out, we mourn his loss, but remember him fondly. Farewell Tony, you will be profoudly missed. Good Bless and Rest in Peace.

 

 

Daniel Bellino Zwicke, Fellow Author and Kindred Spirit

We’ll All Miss You Tony

God Bless Your Spirit

And REST in PEACE

 

 

 

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