Eat Drink New York

Friday, January 24, 2025

Great Cheap Eats Manhattan

GREAT NEW YORK NOODLETOWN

"BEST SHRIMP WONTON SOUP in TOWN

Yes, the Best Shrimp Wonton Noodle Soup in town ($7.50) – I've been eating this dish since 1983, and "I Love It." There are no better wontons in town. The wrappers are gossamer thin and trail off like jellyfish into the rich brown broth. Rather than the usual pork or shrimp-and-pork filling, these bulge with shrimp alone, posing the question, “How many shrimp can you stuff in a wonton?” Indeed, jumbo shrimp are one of Noodletown’s signatures, with salt-baked shrimp ($19) another great order.

SHRIMP WONTON SOUP

Their Most FAMOUS DISH

ROAT DUCK

"I LOVE IT"

I used to Go to EAT DUCK in CHINATOWN, 2 Times a WEEK

"For YEARS" !!!

Choice of three Barbecued items on rice ($9.75) – The Chinese roasted meats (“Siu Mei”) hanging in the window is the soul of the cuisine, representing meat preparation methods so succulent that every bite is a salty and slightly sweet delight. The choices include lacquered strips of char siu pork, crisp-skinned baby pig, meaty Cantonese roast duck, and steamed chicken delicately flavored with scallions. You can’t make a wrong choice, but the baby pig (“roast pig” on the menu) is so popular, it sometimes runs out early in the day. Look in the window before you order, because bright-red cuttlefish, pork ribs, and chicken wings are sometimes additionally available. Make sure you request the green ginger-and-scallion sauce sometimes known as jiang rong.

CHICKEN & ROAST PORK Combo Over RICE

These BBQ MEAT OVER RICE are The BEST DISHES

to Get In CHINATOWN

You can Get Just 1 ITEM : DUCK, SOY SAUCE CHICKEN
BARBECUED PIG, or ROAST PORK

Or You can Get 2 or 3 ITEMS OVER RICE

For YEAR I ATE This DISH for $4.50 a PLATE

Then about 10 YEARS AGO it Went Up to $6.50 a Plate
and Stayed there for a FEW YEARS

NOW 1 ITEM OVER RICE is $7.50 to $8.50 a PLATE

In The YEAR 20024

ROAST & BBQed MEATS at NOODLETOWN

ANY PLACE That HAs DUCKS & PORK Hanging in The WINDOW

Is a RICE SHOP

THESE Are The BEST PLACES to EAT in CHINATOWN NYC

MARCO EATS & NOODLETOWN

MARCO Does NOODLETOWN

ROAST DUCK - SHRIMP WONTON SOUP

BBQ MEATS OVER RICE & ???

TASTY DUMPLINGS

54 MULBERRY STREET NYC

TASTY DUMPLING !!!

4 PORK DUMPLINGS for $2

CHEAPEST in CHINATOWN

"I REMEMBER When You GOT 5 DUMPLINGS for $1" !!!

PORK DUMPLINGS

At TASTY DUMPLNGS

NYC

AMERICA'S FAVORITE DISHES

And SECRET RECIPES

BURGERS TACOS BURRITOS

BONE SUCKING BBQ SAUCE

How to MAKE a McRIB & BIG MACS

KFC SECRET FRIED CHICKEN RECIPE

And MORE ....

AMAZON.com

Wednesday, March 15, 2023

White Manna Burgers New Jersey

WHITE MANNA BURGERS

HACKENSACK, NEW JERSEY

ART by Daniel Bellino Zwicke

FINE ART PRINTS on CANVAS PAPER & WOOD

From FINE ART AMERICA

WHITE MANNA BURGERS

NEW YORK'S BEST BURGER is in JERSEY

Video by Bestselling Author Daniel Bellino Zwicke

GOT ANY KAHLUA ?

aka The BIG LEBWOSKI COOKBOOK

AMAZON.com

"RIPPERS"

RIPPERS are DEEP FRIED HOT DOGS

RUTT'S HUT

Clifton, New Jersey

Brothers Jimmy & Daniel Zwicke

Video by Daniel Bellino Zwicke

AMERICA'S FAVORITE FOODS

And SECRET RECIPES

BURGERS TACOS BURRITOS

SOUP MEATLOAF

BBQ SAUCE & More ...

AMAZON.com

Monday, August 15, 2022

Rigatoni with SPICY VODKA SAUCE Recipe

RIGATONI al VODKA

Recipe

PENNE al VODKA Recipe

Recipes

FAVORITE ITALIAN FOODS

And SECRET RECIPES

AMAZON.com

PENNE al VODKA Recipe

INGREDIENTS :

3 tbsp. butter

1 Shallot, minced

2 cloves Garlic, minced

1/2 cup Tomato Paste

1/2 tsp. crushed Red Pepper Flakes (Optional) or more if you like it Spicy

2 tablespoons Vodka

Kosher Salt

1 lb. Shor Maccheroni Pasta (Penne or Rigatoni)

1/2 cup Heavy Cream

1/2 cup freshly grated Parmesan Cheese

In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes.
Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.
Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining.
Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.

NOTE : The Red Pepper Flakes are optional. You canmake the sauce with a half teaspoon of Red Pepper Flakes, or none at all.

To make Pasta with SPICY VODKA SAUCE, add 1 tablespoon or more Red Pepper Flakes, or whatever amount you like.

Sunday, March 7, 2021

Au Cheval American Cheeseburger Recipe

Au Cheval Single Cheeseburger

The Au Cheval Cheeseburger is one tasty burger that's on the menu of the Chicago restaurant Au Cheval. They make a damn tasty Cheeseburger that first gained fame in at the restaurant in Chicago and now being served at this Chicago company's restaurant 4 Charles Prim at 4 Charles Street in New York's Greenwich Village. I found out about the place through my cousins Eddie and Joe who knew of it, raved about it, and said we have to go. I was salivating at the thought, and it would take a few months until we did, until one night I got a call from my cousin Joe. I answered my cel and Joe asked me, "Danny, what are you doing?"

"Nothing," I said.

"We're gong to Charles Prime tonight," Joe told me. "We've got a reservation at 12 Midnight. We're at Cipriani, come and meet us." And so I did. I put on a nice shirt, my best watch (Tag Steve McQueen Monaco Chronograph), and threw on my Harris Tweed Jacket and off I was to Cipriani Downtown. My cousins Joe, Tommy, and Eddie were there with two of Tommy's friends who I'd never met before. Joe ordered me a Negroni and we had a great time. I always love going to Cipriani and was excited at the prospect of going to Charles Prime and finally getting to eat one of their famous Au Cheval Burgers. We chit chatted and drank our cocktails and at 11:40 pm we left Cipriani to head over to Charles Prime a few minutes away.

We got to Charles Prime and were greeted warmly by the staff, as Tommy had already laid the groundwork. He had eaten there already, got to know the staff, and endeared himself to them, and we "Were in like Flynn." We sat down and ordered some Bourbon Old Fashions to start us off.

I'm going to make the rest of this story speed up a little. We had all sorts of things to eat; Crab Cocktails, Prime Rib Steaks, all sorts of Potatoes, including Fries of course, Creamed Spinach, the famed Cheeseburgers, and I can't remember everything else. We had a couple bottles of good Bordeaux wine too. Now when all was said and done, I believe we should have skipped the Prime Rib and some of the other stuff. As it turned out, it was true, "the Cheeseburger was great," and we should have just stuck with that, and all eaten more of the burgers and less steak. We all felt like we didn't get to eat enough of the Cheeseburger and were yearning for more. So, if I go again, I'll skip the steak and everything else except maybe a Crab or Shrimp Cocktail, French Fries, and Creamed Spinach will be welcome and either one or two Cheeseburgers depending on how hungry I am, "and that's that. Basta!"

"Make Your Own at Home" !

Au CHEVAL CHEESEBURGER

RECIPE :

12 ounce Prime Ground Chuck Beef

2 Brioche or Potato Hamburger Buns

4 slices good quality Yellow American Cheese

1/3 cup Hellman's Real Mayonnaise

1 tablespoon Dijon Mustard

1 teaspoon prepared Horseradish

Salt & Black Pepper

Butter

2 tablespoons Olive Oil

16 slices Dill Pickle

Place the Mayonnaise, Mustard, and Horseradish in a small bowl and mix with a fork.

Divide the ground beef into 4 equal pieces and form into burger patties about 1/4" thick. Season all 4 patties on both sides with Salt and Black Pepper to taste.

Heat a large frying pan on medium heat add the olive oil and heat for 1 minute. Add the burger patties and let them cook for about 3 1/2 minutes, then flip them over. Cook the patties on the 2nd side for 2 minutes.

Lower the heat to low and add 1 tablespoon of butter to the pan and cook the burger for 1 minute.

Flip the burger and let cook for 30 seconds more. Place the burgers on a plate and top each with a slice of cheese.

Place the buns in the pan and let toast in the pan juices for about 1 minute, until crisp. Be careful not to burn. Turn the heat off.

Place the un bottoms on to 2 plates. Smear some of the sauce mixture on the all 4 bun pieces. Place a burger patties on top of each bottom bun. Top each pattie with 4 slices of pickles. Place a 2nd burger patty on top of these 2 burgers and top with 4 slices of pickles each.

Top each with the top burger buns and serve.