What's in a Name, Anyway?

Officially, it goes by the name Jerusalem Pita House, however, the awning of this Algerian-run Middle Eastern restaurant simply boasts -- PITA HOT.

I can't speak for their meat dishes, but I've been frequenting once a week for the last five years to get a fix of their Mediterranean platter.  Tabouli, fava beans, stuffed grape leaves, falafel, hummus and babaganoush served with lettuce, tomato, cucumber, olives, peppers and tahini w/ a pita on the side.  

The owner lives upstairs and sometimes works the counter, but more often than not, there's a tired young man working all stations.  Service is always prompt and friendly, but these guys work 15 hour days and sometimes it shows.  

They say everything is homemade, but I saw a large store-bought can of stuffed grape leaves the last time I was there.  I don't hold it against them though, the food's always on point regardless, and while there are a lot of great places to get Middle Eastern food in Astoria, I keep coming back to Pita Hot for more.

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Sam's Club

Felines are notoriously stingy gift givers, so it took me by surprise when they chipped in on this cake for Sandy's birthday last week:

They purchased this marble sponge cake from Sam's Club for $20, and it was pretty damn good! The cake was moist and the frosting was dense and super-sweet -- but in a good way.  The half-sheet size is perfect for a party of 15-20.

The humans ate all the cake, much to the cats chagrin.  I tried explaining to them that they don't have taste buds, but they didn't want to hear it...

Sam & Persimmon

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

A Bed of Beans for Easter Leftovers

Black, white, red, or otherwise -- beans are King.  How could you not love these things?  They're cheap, healthy, easy to prepare and last forever.  Taking the time to soak and cook dry beans always yields the best results, but this ends up being a two day process.  IMO, the drop-off in flavor and texture of canned beans is not significant enough to deter use, especially during the work week.

A simple white bean ragu is the perfect accompaniment to any pork dish -- be it a chop, sausage or pulled shoulder. The addition of a little cured meat provides a great depth of flavor and fun textural divide.

White Bean Ragu

2 (15-oz) cans of white beans
1 small onion, chopped
1 carrot, medium dice
3 cloves garlic, minced
1 (6-oz) can tomato paste
1 zucchini, medium dice
1 link dry sausage, medium dice
1 cup chicken stock
1 spring thyme
salt, pepper, EVOO

1. sauté onion and carrot over medium high heat until tender, about 6 minutes.  add garlic, cook until fragrant.  add tomato paste and cook for an additional 5 minutes over medium heat.  
2. add zucchini, dried sausage, chicken stock and thyme.  bring to a boil and reduce to a simmer.  cook over medium heat for 10 - 15 minutes.  
3. taste, season and serve as a bed to your favorite pork product.

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

They're Magically Delicious!

Sandy, our resident cupcake cutie, went all out and cooked off two batches of delicious St. Patrick's Day cupcakes:

• Vanilla cupcakes w/ toasted marshmallow frosting and Lucky Charms to the left.  
• Chocolate cupcakes w/ mint frosting and sour patch rainbows to the right.  

I can't wait to not remember eating these later!  Try not to get into too much trouble, people...


© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Delectable Dago Delights

The team at Gian Piero has perfected the old school Italian bakery in a way you have to experience to understand.  Their techniques far surpass even the finest Manhattan has to offer (I'm looking at you, Veniero's), and at half the price!

Gian Piero Bakery

44-17 30th Ave

Astoria, NY 11103
718.274.8959

They carry the same assortment as any other Italian bake-shop -- from cannolis & cookies to cheesecake & lobster tails -- but they just do it better.  In fact, they've honed their craft so well that they make the competition look like amateurs.  You have one bite of their triple layer cookies and think, "Oh, so THAT'S what they're supposed to taste like!"

Gian Piero is located a bit off the beaten path at the far end of Astoria.  Odds are, if you don't live in the area, you aren't going to visit, but that's a shame.  I've been eating Italian pastries since before I could walk, and I have the chins to prove it -- this place is the best, bar none.  I should also add that my girlfriend, Sandy, swears they make the best latte ever and she fancies herself a connoisseur.

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Master of Marinades

A marinade is a savory liquid in which proteins & vegetables are immersed or submerged for flavor and tenderization.  A good marinade has four basic components: acid, salt, flavor & fat.

• The acid -- typically citrus juice or vinegar -- helps to tenderize the meat, as does the salt. 
• Flavor is best imparted by combining herbs, spices, and/or aromatics.  
• The fat stabilizes the entire concoction and protects the flavors while the meat marinates.

Adding strained yogurt is common practice in the Middle East, and does wonders to lock in moisture when cooking lean meats such as fish or learn poultry.

This particular marinade works well with chicken breast or white-fleshed fish, like cod.  Grilling over an open  flame is the best option, but a stove-top griddle also does the trick.  Serve over some rice-a-roni w/ a side of  veg and you are all set.


Yellow Yogurt Marinade

3-4 # chicken tenders
16 oz Greek yogurt
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground garam masala
2 tsp salt
1 tsp ground turmeric
3 cloves garlic, minced
1 juice of lemon
1/4 cup extra virgin olive oil
cold water, as necessary
1/2 cup cilantro, chopped

1. combine all ingredients except for water and cilantro in a mixing bowl.  
2. thin with small amounts of water until the mixture reaches a smooth consistency.  
3. add cilantro.  reserve one cup of yogurt mixture for dipping sauce and smother chicken w/ the rest.
4. marinate overnight, up to 24 hours.

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com/

Rib-eye for the Straight Guy

Butcher Bar is not so much a restaurant as it is a butcher shop w/ room to dine-in.  They focus on fresh, locally sourced meats, and frequently boast that they don't even have a freezer on premises.  As a result, the good stuff sells out fast, so you have to get there while the getting is good.

Butcher Bar
37-08 30th Ave
Astoria, NY 11103
Neighborhood: Astoria
718.606.8140

I tried their BBQ sampler when they first opened, what a delight.  The brisket and pulled pork were good, but the ribs surely sealed the deal.  It's so hard to secure good BBQ in NYC, and these guys hit it right on the mark.

More recently, I splurged on their 28oz "Tomahawk" rib-eye -- medium rare.  The steak came w/ two sides and some grilled cherry tomatoes.  With the addition of a third side (mac & cheese), this was enough to fully satisfy two hungry individuals.

The quality of the meat is exceptional, the service is friendly and the ambiance is relaxed.  Add to this some truly delicious BBQ squirting sauces and you have destination that is not to be missed.  They recently received a nod from the NY Times, so they are officially "on the map".  My only gripe about the Butcher Bar experience is the sides are too small!  I don't suggest they super-size the menu, but they should offer both small and large sizes to better accommodate the wants and needs of even the most obese customer.  

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com/