New York Best Burger - Number 1

NEW YORK 'S BEST BURGER ?

It's NOT MINETTA !!!

MINETTA TAVERN

MINETTA TAVERN MAKES Good Burgers, but Far From The Best

So WHO MAKES NEW YORK'S TOP BURGER ???

Answer : BELLINO

New York's Best Burger? Who makes it? Or who makes, plural, New York's Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you'll get at Minetta Tavern., but there's one thing we have in common when making New York's best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.

So what's the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it's just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It's much better to use fresh beef when making a burger, and that's all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.

I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I've been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it's relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I'd get some of them, my next time at the butcher shop, and so I did a couple weeks later. I've tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.

Trader Joe's recently opened in my neighborhood, and I've tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.

Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide's. I went to the meat counter and spotted Pat LaFrieda's Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it's more than I normally spend, but if I can get a better burger it will be well worth it. I'm still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a package of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I've ever had in my life. "I kid you not," and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.

So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought "Wow," it was a dam good burger, and better than any of the meat I'd bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald's McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald's Cheeseburger. Dam!

Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I've had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it's better than the Shake Shack Burger which I normally love but wasn't that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle's Prime, which was the only Burger I've had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, "it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.

The BEST BURGERS I'VE HAD in NEW YORK

Cooked at My House in GREENWICH VILLAGE

with BLACK ANGUS BEEF PATTIES from WAYSIDE MARKET

SOUTHOLD NEW YORK

NORTH FORK of LONG ISLAND

"MY BURGERS Are The BEST" !!!

DBZ BURGER

CRAFTED by DANIEL BELLINO ZWICKE

Classic, "It's all about the Meat ? Properly seasoned with Salt & Black Pepper. nicely browned,

place on a toasted Bunm with CHEESE, Pickles, a bit of Ketchup, and Mustard if you like, and that's it"

No Muss, No Fuss. The ground beef must be of the highest quality, and with a fair amount of fat for flavor.

These two points are key. You should buy Prime Ground Beef if you can, it's worth the extra money. 

"Trust Me"

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BELLINO MAKES NEW YORKS

BEST BURGER

Recipes

READ BELLINO virsus OZERSKY

BLACK LABEL versus MINETTA BURGER

MINETTA TAVERN

GOING SOMEWHERE ?

FLIGHTS & HOTELS WORLDWIDE

FLY WITH EXPEDIA

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#BestBurgerNewYork by #BELLINO

#DanielBellinoZwicke

New York PIZZA Obsessions

 

 

KRAVE IT PIZZA & SANDWICHES

NEW YORK

NEW YORKERS are OBSESSED 

with KRAVE IT PIZZA

CHICKEN PIKA MASALA PIZZA

AMERICA'S FAVORITE DISHES

And SECRET RECIPES

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CHRISTMAS TREE PEPPErONI PIZZA

KRAVE IT PIZZA

EAST VILLAGE PIZZA

EAST VILLAGE PIZZA on INSTRAGRAM

FAVORITE ITALIAN DISHES

And SECRET RECIPES

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Keith Richards Shepherds Pie Recipe

Keith Richards

of

The ROLLING STONES

KEEF’S FAVORITE SHEPHERD’S PIE

Yes Keef, as in Keith Richards of The Rolling Stones, the World’s Greatest Rock-N-Roll Band ever! But you know that. This is the way Keith likes his Shepherds Pie, his SHEPHERD'S PIE Recipe can be found in THE BADASS COOKBOOK ... And it's printed here. Enjoy!

INGREDIENTS:

3 pounds Potatoes, peeled and diced

1 tablespoon Butter

Salt & Pepper to taste

2 large Onions, chopped

2 pounds Ground Beef

2 large Carrots, grated

2 – 12 oz. cans Beef Broth

5 tablespoons water

1 tablespoon Cornstarch

1.  Put potatoes in a large pot of salted water. Bring the water to the boil. Lower to a simmer and cook the potatoes until tender, about 8 minutes.

2.  Drain potatoes once cooked.

3. Put cooked, drained potatoes in a large mixing bowl with the butter and season with salt and black pepper. Mash potatoes with a potato - masher or whip with an electric mixer. If using a

hand potato-masher, mash potatoes with masher, then mix with a wooden spoon until nicely whipped.

4. Heat a large frying-pan. Add 3 tablespoons of vegetable oil. Add ground-beef, cook over medium heat for 4 minutes. Add onions, continue cooking for minutes on high heat. Lower heat to low flame and cook 4 minutes more.

5. Add carrots and beef broth to pan. Mix cornstarch with water and add to pan. Cook over low flame for 8 minutes.

6.  Add peas to pan, cook for 1 minute.

7. Pour Beef Mixture into a glass or ceramic baking dish. Evenly top beef with the mashed potatoes.

8. Bake in a 400 degree oven for 12 minutes, then place under the boiler until potatoes get nicely browned. Take care not to burn the potatoes once they are under the broiler.

9.  Let cool slightly for 3 minutes and serve.

KEITH RICHARDS SHEPHERD'S PIE and OTHER GREAT RECIPES 

in The BADASS COOKBOOK  by Daniel Zwicke

IT'S KEEF'S FAVORITE !!!

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KEITH RICHARDS and JACK DANIELS

The ROLING STONES

Original Band

with

BRIAN JONES

PURPLE KEEF

T SHIRT

THE BIG LEBOWSKI COOKBOOK

"Who The FUCK is MICK JAGGER" ???

KEEF T SHIRT

.

Worlds Tastiest Recipe Yummy

 

The WORLDS TASTIEST PASTA

RAGU BOLOGNESE

by DANNY BOLOGNESE

AMAZON.com

The WORLDS BEST PASTA RECIPE

Bolognese Sauce. You gotta just love it. It’s one of the greatest things ever. Some say it's the Greatest Dish of All, oh-so-tasty and soul satisfying. Do you know it? Have you ever tasted the Real Thing? Well here it is, in all its glory and wonderfulness that is a properly made Bolognese, rich, lush, and fantastic, it’s Bolognese! OK, this is My Bolognese, or should I say, "My Famous Bolognese," The Secret Recipe. It’s the one that Chef Pasquale showed me how to make, way back in 1985. I taught my cousins Joe and Tony and my friends Pat P. and Jimmy S, and not many other people in this world until now. So here it is Danny’s Famous Bolognese. It’s a winner and I absolutely Guarantee it will more than please everyone and anyone you feed it to. When you know how to make Bolognese, it will change your life. For once you know how to make Bolognese, You're a King of Men ... Bolognese is really that good. When you make one for someone your status and esteem is instantly elevated, that's Bolognese. And not just Bolognese but some of Italian-Amerca's favorite dishes as well. This book is the perfect starter Italian Cookbook as well as the one-and-only source for Danny's Secret Bolognese. The book is condensed down to give the best most essential recipes of the great Italian Repertoire of Foods ... 

Some Recipes include; Lasagna, Meatballs, Tomato Sauce, Asparagus Parmigiano, Oregano Chicken, Fettuccine Alfredo, Stuffed Zucchini, Marinara, and of course Danny's Famous Bolognese, one of the World's Great Recipes ever, we're sure you'll agree. 

Danny Bolognese is a Pen Name for this The RAGU BOLOGNESE Cookbook by BEST SELLING ITALIAN COOKBOOK Author Daniel Bellino-Zwicke 

The WORLDS TASTIEST PASTA

RAGU BOLOGNESE

TEE SHIRT

NO MAYO Potato Salad Recipes

 

QUICK & EASY POTATO SALAD

NO MAYONNAISE POTATO SALAD

RECIPE

INGREDIENTS :

• 3 pounds red new potatoes
• ¼ cup red wine vinegar
• 3 tablespoons whole grain Dijon Mustard
• ½ cup olive oil
• 6 scallions, chopped
• ½ cup chopped parsley
• ¼ cup chopped dill
•  Salt and ground Black Pepper
• 
  

1. Place the potatoes in a large pot, and cover with water and add 1 tablespoon of Salt. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
2. Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
3. Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Add Salt and Black Pepper to taste.

AMERICA'S FAVORITE DISHES

And SECRET RECIPES

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Paella Recipe Make at Home

 

 

PAELLA VALENCIA 

"The REAL PAELLA"

ABOUT PAELLA 

Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe and consists of round grain rice, bajoqueta and tavella (varieties of green beans), peas, rabbit, chicken, sometimes duck and garrofó (a variety of lima or butter bean) cooked in olive oil and chicken broth. The dish is (sometimes) seasoned with whole rosemary branches. Traditionally, the yellow color comes from saffron, but turmeric and calendula can be used as substitutes. Artichoke hearts and stems may be used as seasonal ingredients.

Paella de Marisco is the seafood paella that Americans know so well. They do make it in Spain but Paella Valencia (no seaffood) is the original Paella and the one that Spaniards eat the most. For Paella Marisco, seafood replaces the meat with various seafood items and omits beans and green vegetables, while paella mixta (mixed paella) combines meat, seafood, vegetables, and sometimes beans, with the traditional rice.

RECIPE CHICKEN & CHORIZO PAELLA

• 4 oz Fratelli Beretta Chorizo sliced into half moons
• 2 tablespoons Olive Oil
• 8 Chicken Thighs (bone in)
• 1/2 onion peeled & diced
• 1/2 bell pepper red, yellow or orange
• 2 garlic cloves, peeled and minced
• 1/2 tsp smoked Spanish paprika
• 1 cup arroz bomba or other short grain rice
• 2 cups low sodium chicken broth
• 1/4 tsp saffron threads a generous pinch
• salt and pepper, to taste
• 2 tbsp fresh parsley, for garnish

Preparation :

1. Combine the saffron threads with 2 cups of warm chicken broth to let it infuse. Set aside.

2. Season chicken with salt and pepper on both side Heat about 1 tablespoon olive oil in a large 12 inch shallow skillet or paella pan over medium heat. Cook the chicken about 5-6minutes per side, until browned on both sides. Remove from pan and transfer to a plate.

3. To the same pan, add the onions, bell peppers, garlic, and smoked paprika, adding more olive oil to the pan if needed. Cook until softened and fragrant. Add chorizo to the pan and cook for about 3 minutes until the chorizo is fragrant, stirring occasionally. 

4. Add the rice and stir, to toast the rice. Cook about 2-3 minutes. Stir in the chicken broth and saffron threads. Season with 1/4 teaspoon salt and ¼ teaspoon ground black pepper.

5. Nestle the chicken into the rice (don't stir anymore at this point.) Cook uncovered for 20-25 minutes on low, rotating occasionally if one side of the pan is cooking less than the other. This will also prevent the bottom from burning.

6. Remove from heat and cover with foil for 10 minutes. During this time, the rice will absorb the remaining liquid and flavors. Garnish with parsley, and lemon wedges, if desired.

NOTE :  If you want Seafood in your Paella, just add a couple Shrimp for each person to this recipe.

MORE MEDITERRANEAN RECIPES

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