Philly Eats Third Edition 2017

#3 — AUGUST 2017 

Magazine 

EASY 

WORK 

LUNCH IDEAS 

DRAWS 

OR DOORS 

WHAT IS BEST FOR 

YOUR KITCHEN 

Where did 

the Name HOAGIE 

Come From?

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RESTAURANTS 

All Around the Greater 

Philadelphia Area. 

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Editor’s 

Letter 

T 

hank You, Thank You, Thank You! I can’t say it 

enough to the great people that we have interviewed 

to the fantastic people that have 

worked on our publications but most importantly 

to the overwhelming response that we 

are receiving from the public. 

One thing that is very interesting about digital publications 

is the real numbers that it produces. I don’t know exactly who 

is reading our magazine but we are aware of how many times it 

is downloaded or viewed. We also know how many times our 

website has been visited. 

After the first month, I thought it would be a tough act to 

follow 96,000 downloads and 175,000 views. Our July issue 

absolutely blew those numbers away, at the time I am sitting 

here writing this piece we have had 225,000 downloads of our 

magazine and in the last 60 days over 8 MILLION visits to our 

website. Those are numbers that I am just floored by, to be honest. 

So we will continue to work to improve our magazine to and 

make sure it is something that you not only want to read but 

keep. This month we have some fun stories and recipes to finish 

out the summer. We talk about the intermediate job of smoking 

a full sized chicken and using a brine. 

We are going after the history behind the hoagie and how a 

Philadelphia based company is really bringing authentic hoagies 

up and down the coast. There is also a various article on everything 

from different uses of coffee to 10 foods that will help 

your sex life. 

Most importantly we hope you enjoy the magazine and tell 

your friends. Please follow us on Facebook for updates between 

issues. 

Thank you and enjoy 

Bob LePage 

Publisher 

Tony 

Lawrence 

Chef 

Bianca 

Issue #3 — August 2017 

Publisher 

Bob LePage 

L and S Publishing 

Editor in Chief 

Mike Stavalone 

Cover 

Chuck Coverly 

Contributors 

Chef Emily 

Scott 

Chef Chris 

Welsh 

Chef Marilyn 

Moser-Waxman 

Graphic Designer 

Rusdi Saleh 

Gabriella 

Mayer 

No content, for example, articles, graphics, 

designs, and information in this publication can 

be reproduced in any manner without written 

permission from the publisher. 

Bob LePage 

Publisher and Restaurant Reviewer 

bobl@LandSpublishing.com 

Magazine 

Chef Diane 

Floyd 

Chef David 

Silverman 

For all Advertising Inquiries Contact: 

bobl@landspublishing.com 

All Rights Reserved 

© 2017 Philly Eats Magazine 

4 

Philly Eats Magazine August 2017

CONTENTS 

6 16 

Doors vs. Drawers: Which is Where Did The Hoagie 

Best for Kitchen Cabinets? Name Come From? 

9 

Lochel’s Bakery 

10 

New Ways of Enjoying Coffee 

12 

Fish Dishes 

That You Can Do At Home 

14 

So you Cooked the Fish Now 

You Don’t Want to Live in 

A FishMarket!!!! 

15 

10 Foods Thаt Cоntributе tо 

a Hеаlthу, Rоbust Sex Life 

19 

Elvis Sandwich 

20 

Hard Vs Soft Hoagie Roll 

24 

Smoking For Advanced 

Beginners.... Try a 

Brined Chicken 

27 

Spice Pice Baby Veggie Style 

28 

Primos Hoagies Taking 

the Authentic Philadelphia 

Hoagie to New Places 

39 

30 

Drink of the month: 

Moscow Mule 

32 

The Essential Grilling Tools 

You Really Need 

34 

Fall Seasonal Fruits 

and Vegetables 

36 

How to Make Dessert Tacos 

37 

Let’s Get Them Started, 

Kids in the KitchenDone Right 

38 

Make These Five Lunches In 

Under 5 Minutes 

39 

3-In-1 Avocado Slicer 

40 

Around the neighborhood 

42 

Why Great Cookware Matters 

46 

Recipes around the world: 

Bobo tie 

48 

So You Want to Use 

A Knife Like A Chef 

30

CABINETS 

DOORS VS. DRAWERS: 

WHICH IS BEST FOR KITCHEN CABINETS? 

[ By Carrie Martin ] 

So, you’ve decided it’s 

finally time for a complete 

kitchen remodel. Now 

what? You may be excited 

to update the style of your 

kitchen design, or perhaps 

you want to remove a wall 

to create an open plan 

kitchen/living/dining area. 

Another top priority for 

a kitchen renovation is 

creating ample and appropriate 

storage space. 

There are so many options 

available including standard 

cabinets, specialized storage inserts, 

narrow cabinets such as spice or oil 

pull outs, and purpose-built storage 

areas like beverage centers. 

When it comes to cabinet styles, 

is it better to stick with standard cabinets 

with doors and pull out shelves 

or will your kitchen supplies be better 

organized in deep drawers? Many 

people are opting for drawers for everything 

from pots and pans to dishes 

and coffee mugs. Why are drawers 

such a popular choice, and are they 

always the right choice? 

When planning a kitchen remodel, 

you must consider how frequently 

you use your kitchen, who uses it, 

and what you plan to store in your 

kitchen. Whether you use your kitchen 

frequently, cook a couple times a 

week, or just occasionally entertain, 

storage is essential to maintaining a 

well-organized kitchen. The way you 

intend to use your kitchen may help 

6 


define the type of storage best suited 

to your new kitchen design. 

If you have multiple sets of dishes, 

glasses, and coffee supplies for daily 

use and entertaining, you must factor 

in ample space to store everything. 

If you are an avid cook or baker, you 

may want to include designated space 

for baking supplies, a stand mixer, or 

baking trays. There are basic requirements 

for kitchen storage, but some 

additional customized storage spaces 

and accessories can be added to suit 

your individual needs. 

In general, drawers for base cabinets 

offer maximum use of space 

and are better at keeping cookware, 

dishes, and even pots and pans in 

place. Deep drawers offer the ideal 

space to keep these items organized 

and secure. Since drawers can be 

pulled out all the way, they allow you 

to see everything inside so no items 

get lost in the back of a dark shelf, 

even in a corner. 

Ergonomics is a key benefit of 

using drawers in base cabinets. They 

are easier to open since they only require 

one-handed motion while doors 

require two hands. 

Drawers in base cabinets are also 

ideal for heavier items like cookware 

and dishes. With drawers that pull 

out all the way you can more easily 

access and lift out plates, bowls, pots 

and pans, and much more without 

having to awkwardly reach to an upper 

cabinet or stretch to the back of 

a shelf. 

Drawers can be outfitted with 

specialized inserts such as a peg system 

to keep dishes, coffee mugs, and 

other items organized. Shallow drawers 

with custom storage accessories 

allow for easy storage of utensils, 

cooking tools, spices, and even for 

Keurig containers. Drawers also allow 

the space to be accessed without 

having to open doors and pull out a 

shelf, so may offer less of an obstacle 

to traffic flow in the kitchen. 

In general, 

drawers for base 

cabinets offer 

maximum use of 

space and are 

better at keeping 

cookware, dishes, 

and even pots and 

pans in place. 

Doors with standard shelves 

should generally be reserved for upper 

cabinets used for lighter items like 

glassware. 

Base cabinets with doors and 

rollout shelves can be used for pots 

and pans, but are even better suited 

to small appliances such as mixers. 

The shallow shelves are sufficient to 

keep small appliances in place and 

allow for them to be more easily accessed 

and lifted out. 

Which option is best for your 

kitchen design? If you are trying to 

outfit an existing kitchen with additional 

storage options, then pull out 

shelves may be the best solution as 

they can be more easily added to existing 

cabinets. For a complete kitchen 

remodel, you have complete flexibility 

to design your storage in the 

way that suits you best. Contact your 

kitchen design professional to discuss 

storage solutions or check out our 

kitchen remodelling gallery for more 

ideas. 

This article was kindly assisted by 

the highly professional staff at Lang’s 

Kitchen and Bath in Newtown PA. 

They have been in the industry for 

over 30 years and have all of the 

working knowledge you would need 

to get the most out of your kitchen 

and bath needs. You can visit their 

website at https://langskitchens.com/ 

August 2017 Philly Eats Magazine 7

BAKERY OF THE MONTH 

LOCHEL’S 

BAKERY 

HATBORO, PA 

For over 70 years Lochel’s 

family bakery has been 

serving the Philadelphia 

area. Starting off in Philadelphia 

and making its way 

over the years to it’s present location 

in Hatboro. The third generation baker 

Rob and his wife Kathleen have 

run the facility since 2005. They work 

off the same recipes and quality that 

have kept the reputation going. 

Over the years they have built 

their reputation on their from scratch 

cakes to their signature donuts. Especially 

around the holidays make sure 

you give yourself a bit of time since 

they are really busy. 

We at Philly Eats Magazine are 

proud to award Lochel’s Bakery our 

Bakery of the Month. 


COFFEE 

New Ways of Enjoying 

Coffee 

Coffee is the latest 

trend in the food and 

beverage industry, 

and there are new and 

brilliant coffee recipes 

popping up every day. 

Millennials are driving 

demand for 

more innovative 

ways to consume 

their cup of joe, 

including cold brew and Bulletproof. 

But you can also enjoy coffee as a 

delicious ingredient in your summer 

dishes. From meat rubs to dessert 

sauces, coffee isn’t just for drinking 

anymore! 

Coffee in Its Natural State 

Most high-quality coffee comes from 

the C. arabica variety of coffee bean. 

The green coffee beans are contained 

in small red coffee berries and roasted 

after harvesting to attain their rich 

brown color. Because most coffee 

contains chemical residues from pesticides, 

organic coffee is worth purchasing 

if you consume it every day. 

Coffee’s Health Benefits 

The health benefits of coffee and caffeine 

are vast, but here are a few of 

the highlights: 

May reduce the risk of cancer, Parkinson’s 

disease, diabetes and high 

blood pressure 

Improves physical performance, 

memory and mental alertness 

Stimulates digestion and weight 

loss 

Our Favorite Coffee Recipes 

If you’ve never tried coffee as a food 

addiction, it’s time to change that! A 

few of our preferred ways to incorporate 

coffee include: 

Coffee bean flour: Use coffee 

bean flour to enhance the fla- 

10 


vor and nutritional value of your 

baked goods! Coffee flour can be 

substituted for up to 15% of flour 

in most recipes, but keep in mind 

you’ll need to add 10-25% more 

liquid as well. 

Light roast coffee rub for roast 

beef or pork tenderloin: Combine 

ground light roast beans with salt, 

pepper and your spices of choice 

(we recommend chili powder and 

paprika), then rub to cover the 

outside of a roast and cook as you 

normally would. This makes a great 

option for summer grilling! 

Mocha sauce: Warm a cup of 

brewed dark roast coffee on the 

stove and stir in baking chocolate, 

butter and sugar until the chocolate 

has dissolved. You’ll have a lovely 

mocha sauce to drizzle on top of 

whipped cream, cakes or fruit. 

Espresso vinaigrette: This one is 

super simple—just add red wine 

vinegar, olive oil, honey and instant 

espresso to a dressing cruet 

and shake thoroughly. Try it on a 

breakfast salad with bacon, eggs 

and avocado, or on this grilled 

green salad from Bon Appetit. 

Keep the Caffeine Buzz Going 

Request coffee recipes as part of 

your event menu with our catering 

services. Coffee-inspired dishes are 

always a hit with party guests (hint: 

you MUST try our triple chocolate 

espresso brownies!). 

Chef Bianca Russano is an award 

winning personal chef and published 

author based in Northern Delaware. 

She is a graduate from the University 

of Delaware and The Art Institute of 

Philadelphia. She has been operating 

her personal chef business, About The 

Table, since 2013 where she offers 

chef-prepared meals, cooking classes 

and boutique catering services. She 

hopes to continue helping families 

get “about the table” and enjoy food 

while creating lasting memories. 

Source: http://www.foodinsight.org/ 

caffeine-facts-tea-coffee-chocolate-guarana-kola-nut-benefits 

Roast Beef with 

A Coffee Gravy 

Ingredients 

3-5 pound chuck roast 

Salt and pepper to taste 1 

Tablespoon oil 2 

Onions (sliced) 2 

Cups beef broth 2 

Cups coffee 1 

Tablespoon balsamic 

vinegar 2 

Bay leaves 2 

Sprigs of thyme 2 

Tablespoon flour mixed 

into 1 tablespoon water 

Salt and pepper to taste 

Directions 

1 

Season the beef with salt 

and pepper. 

2 Heat the oil in a pan. 

3 

Add the beef and brown on 

all sides and set aside. 

4 

Add 

5 

7 

Add 

8 

Cover 

9 

Set 

10 

11 

12 

the onion to the pan and 

saute until tender, about 3-5 

minutes. 

Add the beef stock and deglaze 

the pan. 

the beef back to the pan 

along with the coffee, balsamic 

vinegar, bay leaves and 

thyme and bring to a simmer. 

and transfer to a preheated 

325F over and bake 

until fork tender, about 3-5 

hours. 

the beef aside, cover and 

let cool. 

Strain the solids from the 

gravy and skim off the fat. 

Add the flour and water 

mixture and simmer until 

it thickens, a few minutes. 

Season the gravy with salt 

and pepper. 


FISH STORY 

Fish Dishes 

That You Can Do At Home 

Because a lot of people 

aren’t comfortable 

cooking fish in their 

house we are going to 

do the recipes for 2 and 

if you have more eating 

you can just increase 

the size of the recipe 

yourself. 

To help reduce the fish smell 

soak your fish in milk for about 

15-20 minutes before cooking. 

Fish is extremely quick to cook 

and depending on how you cook it a 

healthy option. There are three recipes 

below that to the fantastic chef are going 

to seem ridiculously basic. To the 

hack in the kitchen they are going to 

seem just as ridiculously basic. One of 

our goals of the magazine is to introduce 

and expand, so if we have to start 

basic we will. 

STUFFED 

FLOUNDER 

Course: Entree 

Cuisine: American 

Prep Time: 15 mins 

Cook Time: 25 mins 

Total Time: 40 mins 

Servings: 2 

INGREDIENTS 

8 ounces crab meat lump or jumbo 

lump 

12 ounces flounder fillets 4 large 

fillets a good number of filets are 3 

ounces 

2 Tablespoons melted butter 

1 tablespoon of tarragon 

1 teaspoon of dill 

IMPERIAL SAUCE 

½ cup mayonnaise 

1 large egg lightly whipped 

Fresh lemon Juice, about 1 large 

lemons worth you want the essence 

not the overbearance. 

12 


1 teaspoon sugar 

1 teaspoon old bay seasoning if you 

don’t like the bite in old bay use paprika. 

INSTRUCTIONS 

1. Mix all the ingredients for the imperial 

sauce together until well blended 

in a bowl. 

2. SLOWLY blend the sauce into the 

crab meat, you might not need all of 

it because the meat might not take it 

all in and you aren’t making a soup. 

3. Place two fillets of flounder in your 

baking dish, and place half of your 

crab imperial mixture on top of each 

fillet. 

4. Take the other two fillets and split 

them in half, placing one-half on 

each side of the stuffing, leaving the 

top visible. It will great as it browns, 

and you want your guests to see all 

of the crab meat! 

5. Place a little water in the pan with 

your stuffed flounder to help keep 

them moist, and if you’re feeling really 

decadent, top the stuffed flounder 

with a little melted butter (that’s 

how we would have done it in the 

restaurant). It’s definitely worth the 

extra effort! 

6. Place the baking dish in a 350 degree 

preheated oven for 20-25 

minutes. It’s important not to let the 

flounder dry out, but you do want 

your crab imperial to be hot enough 

(if you have a food thermometer 

check its internal temperature to 

make sure it’s at least 165 degrees). 

INGREDIENTS: 

4 flounder filets 

Salt and pepper 

¾ freshly grated parmesan cheese 

½ cup Panko bread crumbs 

4 tablespoons unsalted butter, 

melted 

2 tablespoons extra-virgin olive oil 

INSTRUCTIONS 

1. Preheat the oven to 425. 

2. In a large baking dish, season the 

fish filets with salt and pepper. 

3. Mix the parmesan with the bread 

crumbs, melted butter and olive oil 

and sprinkle over the fillets. 

4. Bake for 15 minutes or until the fish 

is cooked and the topping has become 

golden. 

5. Let stand for 5 minutes before serving 

SAUTEED 

FLOUNDER 

WITH HERBS 

Serves: 2 Time 20 minutes 

INGREDIENTS: 

½ tsp salt 

¼ tsp black pepper 

½ lb flounder fillets 

non-stick cooking spray 

½ tbsp butter substitute (Smart Balance) 

½ tbsp olive oil 

¼ c white wine, dry variety 

¼ c combination of chives, parsley 

& tarragon, minced 

DIRECTIONS: 

1. Rub salt and pepper into both sides 

of fish. 

2. Coat a large skillet with cooking 

spray and set over medium-low 

heat; add olive oil and melt the 

butter sub. in oil. Add wine and increase 

heat to medium-high; allow 

wine to reduce by half. 

3. Add fish; cook for 2 to 3 minutes 

on one side. Flip fish; cook until no 

longer translucent in the middle, 

careful not to overcook it, about 2 

to 3 minutes more depending on 

thickness of fish. Remove fish to a 

serving plate; sprinkle with herbs. 

BAKED FLOUNDER 

WITH PARMESAN 

BREAD CRUMBS! 

Baked Flounder with Parmesan Crumbs 

Flounder is one of the most desirable 

fish to be caught, and one of the easiest 

to cook so we decided we would 

share this simple recipe. It is so easy 

we should have placed it in the kids 

corner. 


TIPS 

So you Cooked the Fish Now 

You Don’t Want to Live in 

A FISH 

MARKET!!!! 

One of the main objections of 

cooking fish in the house is 

you don’t want every neighborhood 

cat coming over for the next 

month. There are ways to combat it 

and like everything else if you do it 

properly you can remove the smell 

and still enjoy the meal you made with 

a minimal amount of additional work. 

First things first any of the ingredients 

we are saying to use can be 

purchased at the dollar store or very 

inexpensively. We are not telling anyone 

to run out and buy air scrubbers 

to cook a piece of fish. 

Stating the obvious, use the exhaust 

fan that is in the kitchen it will 

help move the air, if you are cooking 

the fish or stinky vegetable like broccoli 

or cauliflower turn on the central air 

conditioning units. The movement of 

the air will help keep the odors down. 

If you are baking the fish, make 

sure that after eating you wipe down 

your oven if it is self cleaner make 

sure you follow your directions on 

what products you can use. Even if 

you made a splatter proof dish you 

might have made something before 

that soaked up those fresh odors. 

Now the stuff you might have not 

thought of before………. 

Soak some cotton balls in vanilla 

that you get from a dollar store and 

after cooking place them in the kitchen 

they will have more staying power 

than the cook time. 

Make a concoction of cinnamon, 

brown sugar, a stick of cheap margarine, 

and a cut up apple and bake 

it. It will fill up your house with the 

smell of fresh baked goods instead of 

the fish. YOu don’t have to waste the 

apple I just like the smell of it or if you 

want you could even eat it over some 

ice cream if you so desire. 

No matter what these are some 

simple tips to help get rid the smell. 

Don’t let these smells take away from 

enjoying a nice fish dinner. 

14 


10 Foods 

Thаt Cоntributе tо 

a Hеаlthу, Rоbust Sex Life 

[ By Chef Diane Flloyd ] 

O 

ur hеаlth аnd mindѕеt ѕеrvе аѕ the fоundаtiоn for every other 

part оf оur life -- frоm our рrоduсtivitу at wоrk, to оur ѕеx life. 

When you think about food we generally eat to provide nutrients, 

energy and also pleasure. Have you ever 

wondered which foods can rev up уоur sex life... 

juѕt in timе fоr уоur ѕрring аwаkеning! 

Avocado 

Lоаdеd with роtаѕѕium, аvосаdоѕ 

bооѕt libidо fоr both ѕеxеѕ. And 

they’re riсh in fоliс асid that provides 

еnеrgу and stamina - both of which 

are imроrtаnt оnсе your libidо iѕ 

rеѕtоrеd. 

Bеаnѕ 

Lасk оf ѕеxuаl еnеrgу is often duе tо 

оvеrtаxеd adrenal glаndѕ and kidnеуѕ. 

Bеаnѕ аrе knоwn fоr ѕtrеngthеning 

the аdrеnаl glands аnd kidnеуѕ (ever 

nоtiсеd thе ѕhаре of a bеаn?) аnd can 

hеlр rеѕtоrе vital energy аѕ wеll as 

sexual еnеrgу. 

Cinnаmоn 

Get tо ѕрrinklin’, bесаuѕе сinnаmоn 

саn inсrеаѕе уоur libidо over timе, as 

it helps tо rеduсе blооd ѕugаr lеvеlѕ 

and inсrеаѕе blооd flоw tо аll the 

right рlасеѕ! 

Asparagus 

Is high in thе B vitаmin fоlаtе thаt 

hеlрѕ increase уоur рrоduсtiоn оf 

histamine. Hiѕtаminе iѕ important 

fоr inсrеаѕing your sex drivе. Pluѕ, 

itѕ ѕuggеѕtivе shape, rеѕеmblеѕ thе 

оrgаn it supports. 

Chосоlаtе 

Loaded with mаgnеѕium, chocolate 

саn soothe nerves and make us fееl 

open аnd rесерtivе. Additiоnаllу, 

chocolate соntаinѕ рhеnуlаlаninе, 

аn аminо acid that rаiѕеѕ the body’s 

еndоrрhinѕ аnd produces dopamine, 

whiсh iѕ especially important fоr a 

satisfying еxреriеnсе. 

Gingеr 

inсrеаѕеѕ blооd flоw, еѕресiаllу tо 

thе ѕеxuаl оrgаnѕ. Gingеr hаѕ warming 

рrореrtiеѕ аnd iѕ knоwn to wаrm 

уоur body, Mаnу сulturеѕ hаvе uѕеd 

ginger аѕ an aphrodisiac for hundrеdѕ 

of years. 

Maca Root 

knоwn аѕ Peruvian ginѕеng,аnd it’ѕ a 

favorite hеrb in South Americatо increase 

ѕеxuаl desire in bоth mеn аnd 

women. Maca hаѕ high levels of amino 

асidѕ in Mаса, ѕресifiсаllу L-Arginine 

аnd L-Hiѕtаdinе, mау hеlр boost 

fеmаlе ѕеx drivе оr libidо аnd correct 

ѕеxuаl dysfunction in women. 

Nutmeg 

hаѕ been shown tо be аn арhrоdiѕiас 

in аnimаl ѕtudiеѕ аnd rеѕultѕ said it did 

inсrеаѕе sexual bеhаviоrѕ. It is grеаt 

sprinkled on top of ѕwееt роtаtоеѕ or 

in your соffее. 

Chiliеѕ 

If you like hоt аnd spicy, you’re in luck! 

Chiliеѕ contain capsaicin, a сhеmiсаl 

whiсh аlѕо increases blооd flоw аnd 

triggеrѕ the release оf mood-enhancing 

еndоrрhinѕ that naturally рumр 

uр уоur libidо. 

Garlic and Onions 

Knоwn аѕ аlliumѕ, these powerful 

vеgеtаblеѕ inсrеаѕе ѕtаminа аnd 

contain сhеmiсаl соmроundѕ thаt 

ѕtimulаtе blood flоw аnd саuѕе intense 

feelings оf аrоuѕаl fоr powerful, 

lasting sex. 

Born and raised in Philadelphia, 

Diane developed her passion for food 

at a young age.She was inspired by 

time in the kitchen with her mother and 

grandmother preparing family meals as 

with graduating from culinary school. 

Having worked over twenty years in 

various facets of the food industry such 

as restaurant, hotels, catering, and 

schools, Diane became a personal 

chef to professionals and families in 

the Greater Philadelphia area. 

www.MealMakersinc.com 


FEATURE 

Where Did 

The Hoagie 

NameCome From? 

Why Do We Keep It Going? 

16 


Y 

ou know you have asked 

the question a thousand 

times, and don’t 

have a real answer. Sure 

you have been told by 

an old aunt about cousin Joey’s old 

neighbor Dom who had an old Aunt 

that used to go to a place that made 

this sandwich. Or a joint down the 

street across the tracks that started 

calling it a hoagie before anyone was 

born. The reality is it has been written 

about and researched a thousand different 

ways, and no one has an accurate 

answer. 

We just call our long roll sandwiches 

hoagies in the Philadelphia 

area. I will share the best explanation 

that I did uncover in my research for 

the article, and I do feel like it has 

more teeth than the old Aunt. 

There used to be a shipbuilding 

company on Hog Island during WWI 

(Currently the Airport), this is where 

Italian immigrants would bring sandwiches 

crafted on long Italian bread 

with cured meats………. sound familiar? 

The bread was day old, so the 

crust on the bread was stale and 

tough. 

Over the years other stories have 

surfaced, and in 2009 a story by Jacqueline 

Cohen and Kim Parry called 

“Sandwich Evolution: Hoggy, Hoggie, 

Hoagie” written that gave a fantastic 

history of the hoagie. History is great, 

but it seems now there are more 

variations on the once classic hoagie 

that we should call them something 

else. The hoagie variety has been acceptable 

as long as there are meat, 

cheese, lettuce, tomato, onion, oil, 

and seasoning. 

However in today’s ever changing 

palate and marketplace let us get real, 

some of these combinations should 

be called something else original from 

Philadelphia. For, instance the roast 

pork and broccoli rabe, we can’t call 

that a hoagie like some do and it deserves 

more respect than being called 

a hot sandwich. We can go on for 

days on the combinations, but at the 

end of the day, it is socially acceptable 

to call it a hoagie is it has the ingredients 

as mentioned earlier on it. 

A central piece of discontent on the 

hoagie is truly the style of bread. As it 

showed in our Boiling Point section, it 

is extremely river driven on the style of 

bread that goes with that hoagie. 

While there are individual shops 

that have remained loyal to the hard 

roll the bread companies like Liscio’s 

and Ameroso have made a roll that is 

a bit softer but just as tasty. Depending 

on how tough you like your crust 

will depend on your flavor. 

The Fresh Works franchise has 

some franchises around Philadelphia 

and South Jersey. As in their name, 

they make as many of their ingredients 

fresh in the store as they can, and 

that includes their bread. John Parrish 

who is one of the franchises founders 

was quick to point out, “Regardless of 

A central piece of 

discontent on the 

hoagie is truly the 

style of bread. 

As it showed in our 

Boiling Point 

section, it is 

extremely river 

driven on the style 

of bread that goes 

with that hoagie. 


RESTAURANT 

FEATURE 

how you like your sandwich the fresh 

ingredients are the most important 

part of a hoagie.” Parrish went on,” 

the bread is a critical piece, and we 

found that baking a baguette style 

of roll gets everyone a little of both.” 

Parrish mentioned that the hard core 

crusty hoagie lovers would ask for a 

darker roll. 

In asking John if serving a hoagie 

with anything less than a hard crusty 

roll makes it any less of a hoagie, he 

was quick to point out. “If you make a 

hoagie that the person is eating it enjoys, 

that is what matters.” “Hoagies 

are what we call our sandwiches here, 

and that is what most of our customers 

call all our sandwiches.” 

When we were making our way 

around the area and looking at menus 

to see if there was another name 

that jumped out at us the answer 

was simple........No, and even worse if 

we asked people if there is a better 

name? They laughed at us. So there 

you have it Philadelphia area we love 

our hoagies! 

We Make House Calls! 

TDC 

MOBILE CAR AND 

TRUCK REPAIR 

856-503-7285 

OIL CHANGES, BRAKE JOBS, TUNE UPS AND MORE

CLASSIC RECIPE 

Elvis 

Sandwich 

With the 40 th anniversary of Elvis’s 

death we thought we have to celebrate 

one of the most unique sandwiches 

made. It was his favorite 

and it is based off a Southern Depression era 

time when you needed to give your children nutrients 

but didn’t have a lot of money. 

The Banana and Peanut Butter Sandwich has 

a number of variations and we here at Philly Eats 

would like to give you a few of them. 

The Classic 

2 Slices of White Bread 

1 Ripe Banana 

Creamy or Chunky 

Peanut Butter 

Grilled Classic 


1 Ripe Banana 

Creamy or Chunky Peanut 

Butter 

Cook it in Butter Soaked Pan and Toast That 

Baby Up!!! 

Bacon Makes It Better 


1 Ripe Banana 

Creamy or Chunky Peanut Butter 

2 Slices of Bacon 

Wipe Pan of Bacon Fat then Grill In Butter. 


SURVEY 

Hard Vs Soft 

Hoagie 

Roll 

This month we went full hoagie in 

our search for the truth on how you 

like your hoagie roll. We sent out 

an intern who volunteered his time 

from his busy summer of doing what 

college kids do to ask people on the 

street the question of hard or soft. 

20 


Mike, the intern, is a student at Penn State Main 

Campus and he asked the question and boy did he get 

some answers that are hilarious. Some were so funny 

but not on the actual point, and some went a different 

direction completely of where the questions responses 

were meant to be. 

Mike spent most of the time at the Reading Terminal 

Market getting his responses. 

He questioned 1,126 people on the question of: 

Do you prefer your hoagie roll to be hard or soft? 

There is truly an impressive statistical finding that 

there was a significant difference in preference between 

people that live or are from Philadelphia and people 

that grew up in South Jersey or Delaware. 

As we went over in the articles in the magazine we 

have found that there is a great deal of opinion on the 

hoagie and all of the 

Joe P — South Philly: 

“Hard and seeded is 

the only way” 

Maria M — Port Richmond: 

“Hard no seeds and 

not a lot of meat” 

Madison R. — Voorhees: 

“Soft but firm I don’t 

like it when it a hot dog 

roll like down south” 

Jaquan S. — West Philly: 

“Hard, we don’t do 

anything soft in Philly” 

Pierre K. — Norristown: 

“Hard, let the oil 

soak in it for a while 

and it is all good” 

Rich D. — Wilmington: 

“Soft, if I wanted 

a crouton I would 

order a salad” 

William R. — Levittown: 

“Hard with lots of oil 

to make it squish” 

Matt T. — Cherry Hill: 

“Softer, I don’t like 

stale bread” 

Maria F. — Cherry Hill: 

“Soft not limp, I don’t 

want mush” 

Jen O. — South Philadelphia: 

“You have to ask, the 

harder the better” 

Kate S. — Pennsauken: 

“Softer side I don’t want my 

gums to bleed on my hoagie roll” 


BBQ STORY 

Smoking For Advanced Beginners.... Try a 

BRINEDCHICKEN 

Do you think you are ready to take your smoking to the next level from 

a boneless chicken breast? Are you afraid to go spend $30 on a piece of 

meat and then ruin it? Do you not want to sit around for 14 hours while 

a brisket smokes? We don’t blame you. Some meats not only take expense 

but a time commitment that you don’t always have to give to it. 

24 


A 

brine smoked chicken 

is an American classic 

dish, that requires a 

little time and commitment 

with a great tasting 

result. You will be surprised how 

well brining the chicken really works 

at keeping your chicken from drying 

out and keeping the flavors. As well 

as when it is done you han carve it or 

pull it so it is versatile as well. 

Brining is the process of soaking 

the chicken in basically a salty water 

and spice mixture for a period of 

time so the bird retains the moisture 

during the cooking process. One of 

the worst things you can have is a dry 

piece of chicken come off a smoker 

and brining solves this problem. 

You want to smoke the chicken 

at a long and slow temperature of 

225-250 degrees Fahrenheit. You 

don’t want to rush it with high temperature, 

nothing worse than when 

your chicken is done at the surface 

and no where near done at the bone. 

Cooking low and slow will allow the 

smoke from your wood chips to flavor 

the meat throughout the cooking 

process. Since chicken really takes the 

flavor of the meat it is recommended 

that you find some fruit wood or nut 

wood like a pecan. 

You should expect the chicken 

to smoke for an average of about 4 

hours depending on the size and 

smoker temperature. You will know 

when your smoked chicken is done 

when the internal breast temperature 

reaches 165 degrees Fahrenheit. The 

brine smoked chicken recipe in the 

article will provide a step by step instruction 

on how to brine and smoke 

the chicken with a recipe the ingredients, 

cooking time, and other smoking 

tips. 

Brine Smoked 

Chicken Recipe 

Because chicken is such a lean meat, 

it has the tendency to dry out quicker 

than other fatty meats when you 

smoke it. Using a brine on a chicken 

is a popular method of keeping your 

chicken moist by forcing water into 

the muscle of the chicken. While 

brining, you can also add seasoning 

to your mixture that will flavor the 

meat. You can also think of brining 

as a way to marinade the chicken by 

adding the seasoning to your brine 

recipe which penetrates the inside 

of the bird. Make sure your meat is 

completely thawed before you start 

the marinade. Do not start to brine 

frozen meat, it will absorb uneven 

and create pockets that will make the 

flavor uneven. 

Smoked Chicken Brine 

Recipe Ingredients 

1 whole chicken 

1 gallon of water (or enough 

to completely submerge your 

chicken) 

1 cup salt 

1 1/2 cup sugar 

2 tablespoons of pepper 

2 tablespoons of cayenne 

Smoked Chicken Rub 

Recipe Ingredients 

¼ cup olive oil 

¼ cup soy sauce 

2 tablespoons onion powder 

2 tablespoons cayenne pepper 

2 teaspoons paprika 

2 teaspoons of season salt 

2 crushed garlic cloves 

2 teaspoons black pepper 

2 teaspoon dried oregano 

1 teaspoon dried thyme 

Other Recipe Ingredients 

1 bag of specialty charcoal and 

charcoal chimney starter 

1 or 2 bags of wood chips of your 

choice 

Aluminum foil 

Foil drip pan (optional for making 

gravy) 

Brine Smoking Chicken 

Recipe Directions 

1 

This recipe takes longer than other 

smoked chicken recipes because 

you will need to brine the 

chicken for about 12 hours before 

you want to start cooking. To start 

the brining process, boil the water in 

a large pot that can hold the water 

and chicken. Add your sugar and salt 


BBQ STORY 

so these ingredients can be dissolved 

and then let the water cool down or 

add ice so you do not cook the chicken 

in the brine mixture. Then add the 

rest of your brine ingredients and the 

whole chicken to the pot and set it 

in your refrigerator for 10 hours. The 

brine liquid has to be at a temperature 

lower than 40 degrees Fahrenheit 

in order to work properly. 

2Next, soak wood chips in water 

for an hour to two but no 

longer than two hours. Soaking 

these wood chips will allow them to 

smolder and smoke for a long period 

of time instead of lighting on fire and 

quickly burning up. You can use any 

type of wood smoking chips you like, 

but we like fruit woods for chicken. 

3 

You will want to light your charcoal 

smoker about 30 minutes 

before you want to start cooking 

the brined chicken. You will know when 

the charcoal is ready when all of the 

coals turn to a glowing white hot color. 

4While you are waiting for the 

charcoal to set up, mix all of 

the smoked chicken rub recipe 

ingredients together. Then fully coat 

the chicken inside and outside with 

the rub seasoning. You can separate 

the skin and the breast of the chicken 

by pushing your fingers in between 

them. Then, you can stuff the seasoning 

down right on top of the chicken 

breast meat to add another layer of 

flavor to your brine smoked chicken. 

5 

Wrap the water soaked wood 

chips in an aluminum foil pouch 

and punch holes in the top with 

a fork in order for the smoke to escape. 

Put the foil pouch above the 

charcoal at the same time you put the 

rub seasoned chicken on the smoker. 

You may need to add more foil pouches 

throughout the cooking process 

depending on how long your chicken 

takes to cook. You can place foil drip 

pans beneath the chicken during the 

smoking process to catch the drippings 

if you want to make gravy. 

6 

Adjust the vent on top of your 

smoker to allow 75% of the 

steam to escape the smoker. If 

your grill lid is adjustable, make sure 

the vents are positioned over the top 

of the chicken in order to draw all of 

the smoke over the chicken before it 

escapes the grill. 

7Check the brined chicken about 

once an hour to ensure the 

smoker is holding the temperature. 

If not, add more charcoal to your 

smoker. If you are using a side smoker 

box grill, you should to turn your 

chicken halfway through the cooking 

process to ensure both sides are 

cooked evenly and the smoke flavor 

is balanced on both sides. See below 

for more information about cooking 

times and how to determine when 

your chicken is done. 

Brine Smoked Chicken 

Cooking Time 

The average cooking time for smoked 

chicken is about 4 hours but will vary 

depending on the size of the bird, the 

temperature and the type of smoker 

you are using, and how often you 

open the lid. The more you open 

the lid of the smoker the longer it 

will take to finish cooking. To check 

to see if the chicken is done use an 

instant-read meat thermometer and 

stick it in the deepest part of the 

chicken breast and check for a temperature 

of 165 degrees Fahrenheit. 

See our cook chart from our last issue 

for a proper temperature. 

26 


Cauliflower Fiesta 

in Your Mouth!!!! 

This little mix will spice up your 

mouth with a wonderful party 

flavor but without all of the guilt 

that comes with a fatty meat 

dish. You can even serve this on 

a tortilla like a taco and get all of 

the great flavors. 

Spice Pice Baby 

Veggie Style 

INGREDIENTS 

3 tablespoons salt 

3 tablespoons coriander 

2 tablespoons cumin 

2 tablespoons chili powder 

2 tablespoons oregano 

2 teaspoons garlic powder 

Olive Oil Drip for the roast. 

Color Me Around 

the Rainbow!!!! 

We have definitely done our fair share of meat stories and we wanted to 

do a little work on the greener side. We do love vegetables at the EATS. So 

here are some wonderful spice concoctions to mix up and try if you would 

like to spice some things up. 

INGREDIENTS 

3 tablespoons salt 

3 tablespoons packed golden 

brown sugar 

2 tablespoons paprika 

1 ½ tablespoons chili powder 

1 tablespoon of dill 

1 tablespoon ground black 

pepper 

2 ¼ teaspoons garlic powder 

1 ½ teaspoons cayenne pepper 

1 ½ teaspoons dried basil 

Assorted vegetables (such 

as zucchini, bell peppers, red 

onions, carrots, eggplant and 

large mushrooms) 

Olive oil 

Then Roast it Up 


RESTO 

Primos Hoagies Taking 

the Authentic Philadelphia 

Hoagie to New Places 

We have all traveled out of the area and heard the phrase “authentic” 

Philadelphia. From cheesesteaks to pretzels to butter cakes the people 

all want a taste of Philly that very few can deliver. It is always interesting 

to walk into a place that says they make it our way. 

P 

rimoHoagies decided to not 

only put a dent into the ever 

expanding quick serve sandwich 

crowd, but they decided 

to do it the authentic Philadelphia 

way. Primo’s has roughly 100 locations 

in 6 states and is regularly growing. 

According to Nick Papanier Jr. who is 

currently the Chief Operating Officer of 

PrimoHoagies, “A lot of people claim to be 

authentic Primo, but we choose to live up 

to it.” 

We all admit most of the rolls around 

the country are not our hoagie style hard 

crust roll so getting a supply chain to handle 

such a hard task could pose a severe 

problem. Around the country we have 

everything from soft to toasted, to oven 

rebaked to even a roll that is more like a 

big hot dog roll. However, no one baked a 

Philly style roll as we do in our area. 

The problem of the roll was solved 

rather quickly and easily for interested 

franchisees. To make sure there would be 

a fresh hot Philadelphia style roll in a store 

in Florida every day they would bake them 

28 


in the stores. Each store with their exclusive 

meats receives produced by 

Thumann’s for a number of their sandwiches 

they receive quickly frozen half 

baked bread. 

According to Nick Jr, the transition 

and education of the consumer 

is a company challenge, “In Virginia, I 

once received a call complaining that 

the bun was stale because it was too 

hard.” Nick Jr continued “ We give an 

authentic Philadelphia hoagie, so part 

of that is the crusty roll even though 

some of our sandwiches are served on 

a softer roll, but educating the customer 

is alway tougher when there aren’t 

any transplants from the Philly area.” 

Nick was very polite in discussing the 

complaint, but it was interesting that 

in the complaint they called it a bun! 

During a visit to the store in Chestnut 

Hill, franchise owner Mike Pieciuk 

gave an in depth look at the process 

and what makes the Primo hoagie 

franchise attractive. “The continued 

Philadelphia authenticity makes our 

hoagies attractive locally and in other 

areas.” Pieciuk went on “ The meat 

quality, and the bread is something 

that is unmatched.” 

A major piece that is important to 

Pieciuk is the way his store makes a 

sandwich consistently every time. “A 

customer comes into our store it is essential 

that they get more than what 

they expect.” “Regardless of they have 

us for the first time or the hundredth 

time, we want the bread to be fresh, 

the meat to be fresh cut, and produce 

to be crisp.” 

Mike also is seeing a good number 

of new franchisees come through 

his store to be trained by him and his 

staff; Mike is also responsible for the 

Primos at Citizens Bank Park. “One of 

the top ideas I want people to come 

out of meeting with us is, they have to 

make every sandwich the Primo way 

not just make a sandwich with the way 

they eat them now in Florida” Pieciuk 

explained. 

As with most franchises, there is a 

system that makes them successful, to 

us what makes the PrimoHoagies franchise 

interesting is they are spreading 

the message of the Philadelphia hoagie, 

and they are doing it the right way. 


DRINK OF THE MONTH 

Moscow 

Mule 

The story of the Moscow Mule is a pretty 

interesting one and if you ever are waiting 

for a significant other, do a search. It was 

marketing at its best about 75 years ago. 

In short it is a story about a Russian 

immigrant and a lot of copper mugs with 

an idea on how to get rid of them. 

But none the less it is a tasty drink that 

has a kick that will make it’s name proud. 

ORIGINAL RECIPE 

INGREDIENTS 

a 2 ounces vodka of choice 

a 6 ounces ginger beer can be 

found in the soda isle 

a¼ ounce fresh squeezed lime 

juice (don’t use a bottle) 

a Lime garnish 

DIRECTIONS 

1. Place ice into Copper mug or 

highball glass and pour in vodka. 

2. Squeeze in lime juice and top 

with ginger beer. 

3. Garnish with lime wedge and 

enjoy. Cheers. 

30 


BBQ 

The Essential 

GRILLING TOOLS 

You Really Need 

[ By Gabriella Mayer ] 

With summer comes the time to whip 

out your favorite grilling tools and 

hold a large barbecue for your friends 

and family. What this means for many people is whipping out their trusty 

grilling tools that will help cook whatever meat and vegetables necessary 

for a successful barbecue, whether for a party or a casual dinner at home. 

W 

ith the number of 

grilling tools and accessories 

available in 

catalogues and food 

stores, for the casual 

griller, it can be hard to determine 

what are the real “essential” tools you 

need that will help cook their food 

well without burning the food or 

themselves. After all, what essentially 

is grilling but the magnificent feeling 

of food and flames coming together? 

Here are the items that you actually 

need to successfully grill your food 

without the add-ons or tools that just 

waste space. 

A GRILL 

This one may seem like the most 

obvious item, but it’s one where the 

activity of grilling should matter most 

and the method for which you use a 

grill can make or break a grilling session. 

How good a grill can be depends 

on its size, ventilation, and how easy 

it is to operate. 

First, a grill with a large surface is 

very desirable since it can allow you 

to cook for large groups of people and 

create a two-level fire. This would allow 

you to make a super-hot zone for 

searing and a slightly cooler zone to 

gently finish cooking steaks, burgers, 

or chicken breasts to your desired level. 

If you plan on grill-roasting whole 

birds or larger cuts of meat, look for 

a grill with a domed lid and a large 

surface area. When it comes to ventilation, 

look for a grill that contains a 

separate rack that will keep the coals 

elevated allowing ashes to fall and 

increase the oxygen supply. Finally, if 

there are only certain features you can 

afford, go for the grill that has them 

instead of adding on bigger bucks for 

features you won’t need. Just note 

that gas grills are just as good as charcoal, 

though slightly more expensive. 

32 


SPATULAS 

Any good spatula 

should have an offset handle 

which’ll allow you to slip the 

spatula under your food with ease. 

In terms of materials, silicone and 

metal spatulas work best for grilling 

while any spatulas with a long handle 

that will keep you from burning 

yourself cooking fish fillets or other 

delicate foods needing to be flipped 

is also great. 

If you need another spatula that 

can flip any delicate meats or fish 

easily, look for a flexible slotted metal 

spatula. Because of its thinness and 

flexibility, it allows more precision 

and control to ensure you never lose 

whatever you’re grilling to the bottom 

of the grill. 

TONGS 

When it comes to grilling, 

tongs are your 

best friend, especially 

those 

that have a 

spring-loaded 

hinge. Tongs can 

be used for anything 

from asparagus 

spears to thick steaks 

and hamburgers since they help 

maintain the shape and juiciness of 

the food you are cooking while also 

keeping your hands away from the 

heat. When searching for the right 

pair of tongs, avoid models made of 

aluminum because they typically are 

easily bent, quick to heat up, and aren’t 

sturdy and well-constructed. 

Grill brushes should be the first line 

of defense in keeping your grill rack 

clean. When you grill, preheat the rack 

for 10 to 15 minutes to incinerate any 

remaining residue from the last time 

you used your grill, then use your 

grill brush briskly to clean the grates. 

When it comes to whether you want 

to buy a brush that has brass or steel 

bristles, it is better to go with brass 

bristles since it doesn’t tend to damage 

the enamel finish of grates like 

steel bristles do. However, be sure 

to watch for if the brass bristles 

bend out of shape or break 

off the brush. Alternatively, 

you can also use a ball 

of heavy-duty aluminum 

foil in between a pair of tongs! 

Now that you know what kind of 

tools you essentially need to make 

your casual summer meal or barbecue 

party a success, go outside and 

grill like you have never grilled before 

until you are the grilling king of the 

neighborhood! 

CHIMNEY STARTER 

If you own a charcoal grill, 

a chimney starter is the 

easiest way to light charcoal, 

lump hardwood, or 

briquettes while also being 

cleaner, more efficient, and better 

for the environment than using 

lighter fluid. If you don’t know what 

it is, a chimney starter is a metal cylinder 

with punched holes and a grate 

to hold the charcoal on the bottom of 

the cylinder. To use it, put crumbled 

newspaper to start the fire and let 

the charcoal burn until it is covered in 

white-gray ash, indicating the perfect 

cooking temperature.When buying 

one, consider its capacity to cover the 

cooking surface of the grill. 

GRILL BRUSHES 

THERMOMETER 

For when you want to make sure you 

are cooking your meat to perfection 

and not accidentally make it unsafe 

to eat, a meat thermometer is a great 

help! To use, insert it into the thickest 

part of the meat you are grilling and 

away from its bone. Keep an eye on 

your meat when it’s cooking, especially 

since grills can cook at different 

rates. For reference, beef should be 

cooked to at least 145ºF; pork should 

be cooked at least to 160ºF; 

lamb to at least 145ºF; and 

poultry to at least 165ºF. 

After you’ve checked the 

meat is at the right temperature, 

let the meat 

rest off the grill for a couple 

minutes so you can cut into 

juicy, tasty, and perfectly cooked 

meat. 


FOOD 

Fall Seasonal Fruits 

and Vegetables 

[ By Chef David Silverman ] 

S 

ome of us may welcome 

the cool weather, some 

may not! Here in the Delaware 

Valley it does bring 

us the changing of colors 

on trees and the plants all around us. 

However most importantly it brings 

us an entirely whole new variety of 

fruits and vegetables to enjoy and 

experiment with in our kitchens. I 

would like to go through the seasonal 

fruits and vegetable that are, or soon 

to be available to us in the Delaware 

Valley so we can prepare our palates 

and recipe cards . 

To begin with, Apples! Yes there 

are other states, Washington being 

one, that produces a delicious Apple. 

We make cider, soft or hard,pies and 

cobblers.! Eat them as a snack, plain 

or with peanut butter, apple sauce or 

coat them with candy or dip them in 

caramel? However don’t forget about 

including them in your pork and chicken 

dishes. Cooking white meats with 

the sugar of the fruits really enhances 

the overall dish. 

But did you know if you eat an 

apple a half hour before dinner you 

will consume less calories? An apple 

actually will expand in your stomach 

due to the fiber and increase your digestion 

rate so you will be full quicker 

when you eat your full meal. If you 

are looking to lose weight eat an apple 

before your main meals. 

When picking apples, the should 

be firm not hard. Avoid bruised or any 

that have their skin pierced. 

Did you know NJ is the third largest 

producer of cranberries in the US? 

From juice to sauce to adding them to 

stuffing, cranberries are a great fruit. 

Broccoli is a great fall vegetable. 

The heads should be tight, consistent 

color no spotted yellowing or flowers. 

Cauliflower is another fall vegetable. 

You can saute, roast or even grill 

for a wonderful flavor, mashed cauliflower 

resembles mashed potatoes. 

Cabbage is grown in south jersey. 

You make traditional cole slaw or use 

it as a base for a variety of different 

types of slaw! Grapes, New Jersey 

wineries are getting better at producing 

some excellent wines. They should 

be plump, no matter how big they are. 

When they come off the vine easily 

is a good indication of their ripeness. 

Peppers, arguably the most versatile 

of the list. Eat them raw with dip 

add to salads and mixed with salsas. 

You can stuff them with vegetables, 

rice, or beef. Add them to mixed vegetables, 

sausage, fajitas, meatballs or 

fish. 

For more information on or 

about fruits and vegetables, 

subscribe to my newsletter at 

www.davidsculinarydelights.com 

or contact Chef David 

@ 609-402-6281 or 

david@davidsculinarydelights.com 

34 


FALL 

Produce List 

Herbs Vegetables Fruits 


KID’S CORNER 

We all know tacos as those rich, savory Mexican 

wraps typically featuring a flour or 

corn tortilla, seasoned beef, rice, and other 

veggies like tomatoes and lettuce. 

Given the above ingredients, 

we typically think 

it is difficult to try and imagine a 

taco in any other manner that 

could be served for any other 

time than lunch and dinner. 

But what if I told you that 

you can make a taco that 

is sweet enough for a dessert?These 

types of meals 

where you try and recreate 

a popular dish with sweeter 

ingredients instead of savory 

has become very popular on 

cooking shows for quite a while 

and it doesn’t seem to be dropping in popularity any time 

soon! For a fun and sweet treat that your kids will enjoy, 

read on and explore a whole new world of dessert tacos! 

The Taco Shell 

As stated before, people know taco shells as the torillas 

that are easily available at many supermarkets, but what 

shell would be acceptable for a dessert? Instead of 

using regular tortillas, try making dessert taco 

shells using ingredients likerice cereal with 

marshmallows or waffles. Using them as 

shells allows for a sturdy shell (depending 

on how thick you want the shells 

to be)that will hold whatever fillings 

you decide to fill your tacos with. 

For an extra boost of sweetness 

and as decoration, you can dip 

your shells into melted chocolate 

and sprinkle chopped 

nuts onto them (although 

putting nuts is optional). 

Taco Fillings 

The fillings of the taco are where the fun in making a dessert 

taco happens! You can choose to create any dessert 

combination or try and make a sweeter alternative 

to the components you would find on a regular 

taco. For example, you can use crumbled 

brownies for the meat, cut strawberries 

as tomatoes, shredded mint for lettuce, 

and shredded coconut to mimic rice. 

Or…you can make the ingredients 

of the taco however you want. The 

beautiful thing about this concept 

is that any sweet combination can 

work! Think of the flavors of a Banana 

Split or putting strawberries 

and chocolate 

together or the 

flavors of an ice 

cream sundae or 

an entire taco with 

chocolate in it! 

Whatever dessert 

you can 

think of, you can 

recreate! 

When you’re thinking of a new dessert idea to 

make with your kids, stay home and make something 

sweet that’s fun for the whole family. Go out there and 

taco it up! 

HOW TO MAKE DESSERT TACOS 

[ By Gabriella Mayer ] 

36 


Let’s Get 

Them Started, 

Kids in the Kitchen 

Done Right 

For a good deal of families, traditions 

take place in the kitchen. 

Allowing our children to 

be a part of these events is a 

wonderful way to make memories 

and build an important 

life skill. Nothing starts a story off 

better than remember when. We just 

want to recommend taking some basic 

safety steps to ensure sure your 

memories are happy safe ones. 

The most important piece of safety 

precaution in the kitchen is close, 

attentive supervision. Whether it is 

helping an adult chop, cook or simply 

watching, children should always be 

actively supervised – which means 

that the child is in sight and in reach 

at all times. 

Scald burns from hot liquid or 

steam are the most common type of 

burns among children ages 4 and under. 

Burns — from spills, steam, hot 

surfaces, hot oil and flames— can be 

especially dangerous injuries because 

young children have much thinner 

skin than adults, they burn more severely 

and at lower temperatures. 

In addition to hot surfaces, hot liquids 

and sharp objects, another major 

hazard in the kitchen is your kitchen 

appliances. It is great to make a cake 

with you child but when you are done 

using the mixer or blender make sure 

you pull the plug. The last thing you 

want is having your child putting their 

finger on the shiny fast things. 

For the children who can follow 

directions and may be ready to help 

out in the kitchen with tasks that 

do not involve knives, appliances, or 

heat. Some examples of child-friendly 

tasks include: 

● tearing lettuce 

● rinsing fruits and vegetables under 

cold water 

● stirring ingredients in a bowl 

● using cookie cutters 

● measuring dry ingredients 

● cutting soft fruits with a butter 

knife 

These are all important jobs and 

if your child gives you a disappointed 

face you can tell them every chef in 

the world does this before they cook 

or serve. It is part of making a meal 

and it is very important. 

You know your own children. 

Don’t give them knives or let them 

handle anything hot until they have 

shown the maturity and coordination 

to do it safely. Some children mature 

faster than others, so it’s up to parents 

to use good judgment about 

each child’s capabilities. We hope all 

children enjoy the art of cooking, then 

maybe the world will get a little lighter 

with less processed food being consumed. 


LUNCHES 

Make These Five Lunches In 

Under 5 Minutes 

[ By Chef Melissa Wieczorek ] 

Back to school can be a chore. 

But packing lunch doesn’t 

have to be one of them. 

Make it easier on yourself 

by doing it as you clean up from 

dinner. You already have food ready 

and you’re full so you’re more likely 

to pack a healthy lunch. If you pack 

when you’re in a hurry then you’re 

more likely to rely on processed convenience 

foods or skip it all together 

and grab take-out. Plus it’s one less 

time you’ll have to clean the kitchen! 

Here are five simple lunches that 

can be ready in 5 minutes or less 

and created from dinner leftovers 

or what’s in the fridge. Each has a 

healthy combination of protein and 

carbs to sustain you throughout the 

day. 

Power Pasta 

Toss leftover pasta with leftover green 

veggies such as broccoli or chopped 

spinach, some canned and drained 

white beans, olive oil, Parmesan, salt 

and pepper and a dash of crushed red 

pepper (optional). There’s no real recipe 

here. Just play with the proportions 

based on your personal taste or 

what you have on hand. 

Chicken, Tuna 

or Shrimp Salad 

Easy-peasy! Toss shredded leftover 

chicken, canned drained tuna or 

cooked chopped shrimp with mayo or 

plain Greek yogurt and any combination 

of nuts, celery and onion or shallot. 

Season to taste. Serve in a multigrain 

tortilla or make lettuce wraps 

with green leaf lettuce. Add shredded 

carrot, cucumbers or cucumbers 

for extra crunch, vitamins and 

fiber. Some of my favorites: 

Chicken with curry 

mayo, grapes and 

almonds; Shrimp 

with wasabi mayo, 

radish, carrot and 

cucumber; Tuna with 

lemon-dill mayo. 

Grain Bowl 

Quinoa, rice, farro, bulgur. 

Any of these on 

their own or in combination 

make a great base for 

trendy grain bowls. Layer 

with fresh or cooked veggies 

and lean protein such as chicken, 

turkey, pork tenderloin, shrimp or 

tofu. Heat and serve drizzled with soy 

sauce and chili-garlic sauce or your 

favorite salad dressing. 

Soup 

Puree 2 cups cooked veggies with 1 

quart of chicken or vegetable stock 

and 1 tsp of dried or fresh herbs. Optional: 

Stir in shredded cooked chicken 

or diced ham. Season to taste with 

salt and pepper. Too thin? Add more 

veggies until you reach the desired 

consistency. Cooked potatoes and 

corn are great thickeners. Too thick? 

Slowly add more stock to thin. Divide 

into individual serving-sized containers 

and simply heat when you’re 

ready to eat. 

Tapas 

Great when you have a little bit of 

this and that on hand or if you tend 

to graze throughout the day. Try to 

include something from 

each of the major food 

groups - lean protein, 

dairy, grains, fruits & 

veggies/legumes/beans. 

It can be as simple as 

a hard boiled egg with 

nuts, hard cheese and 

a piece of fruit. Our 

friends at Yumbox 

have loads of 

creative ideas. 

Chef Melissa 

Wieczorek 

developed an interest in 

cooking early in life and paid her way 

through college working in a number 

of fine dining restaurants. But it was a 

career in business that took her on trips 

to Europe and Asia giving her exposure 

to the world’s finest ingredients and 

cuisine, further fueling her passion for 

cooking and the desire to start her own 

business. YOu can contact Chef Melissa 

through email eatwell@zestchefs. 

com. 

38 


GADGETS 

3-In-1 

Avocado Slicer 

Splits, pits, slices and scoops, 

for safe and mess-free prep 

$9.99 

MSRP 

Over the last few years the avocado has become 

more prevalent on the east coast and 

a big problem that a lot of home chefs have 

with it is how to get it out of the skin without 

mutilating it to a mushy mess that you have to 

make guacamole. The 3 in 1 slicer is a low cost kitchen 

tool that stores easy and is kid safe as well as easy to 

wash. 

The plastic blade smoothly cuts through avocado 

skin and fruit, yet isn’t sharp to the touch. The pitting 

tool quickly removes pits with a simple twist. The fan 

blade cuts fruit into perfect slices and scoops them 

out for serving. 

The tool is dishwasher safe which makes it great for 

everyone involved. So don’t ever be afraid to use an 

avocado again. 


RESTAURANT 

Around 

THE NEIGHBORHOOD 

THE SICILIAN DELI 

Woodbury, NJ 

Specializing in Italian Hoagies, 

Imported and Domestic Delicacies 

with Homemade Salads, keeps them 

the talk of the County from City Hall 

to the Residents. All Hoagies are 

freshly sliced upon ordering. 

PUMPERNICK’s — North Wales PA 

Pumpernick’s is a true family-owned and operated deli-restaurant. 

Pumpernick’s is everything you expect in a traditional deli and more. 

They load a plate and make you want more. 

FRANCO’S MARKET 

DELI & PIZZERIA 

Bridgeton NJ 

The service here is off the charts. 

Prices are very reasonable, 

and the food is very good. 

Definitely a stop to add to your 

trip when in the area. 

MILANESE PIZZA 

Riverton NJ 

This great little spot has warm pies 

and great sandwiches. The friendly 

staff makes it feel like it is more 

than just the food that is comfortable. 

They even have a taste of the 

boardwalk waiting for you. 

VID’S DELI 

Delran NJ 

You never get a bad sandwich 

at Vid’s. Enjoy the hearty 

sandwiches in this old 

style deli that won’t kill 

your bank account. 

MAIALE DELI 

AND SALUMERIA 

Wilmington DE 

Maiale makes over 30 different 

varieties of fresh sausage 

and over 10 different 

types of salami. 

40 


CASAPULLA’S NORTH 

STEAK & SUB 

Wilmington DE 

It is the standard for 

what all other subs in the area 

are measured against. 

UPTOWNE DELI 

Doylestown PA 

Stop on by. At Uptowne Deli, 

you’ll always be greeted with a 

smile and fed a meal you won’t 

forget.From sauce to marinated 

vegetables, roasted turkey to 

roasted beef, almost everything at 

the Deli is created in house. 

EAGLES NEST DELI 

Mont Clare PA 

Great subs and great people! 

Try a Mont Clare. It’s incredible! 

Their Collegeville sub 

is outstanding. 

AL’S CORNER DELI 

Torresdale AVE Philadelphia 

They’re hoagies are awesome, 

the rolls are always fresh & soft. 

They’re desserts are delicious 

& come in a variety. 

FAMOUS 4TH STREET 

DELICATESSEN 

4th Street Philadelphia 

This classic Jewish Deli is high on 

the list with quality food and a lot 

of it. One sandwich can feed two 

people. THey have it all that you 

would expect in this style of deli. 

MICHAEL’S DELI 

Michael’s Deli 

“The Jewish Delicatessen 

& Restaurant of King of Prussia” 

For 20 Years, Michael’s has 

Focused on Basics like Food, 

Quality & Quick Friendly Service! 

SPONSORED BY PALMORE REALTY GROUP 

Jonathan Palmore | Broker Associate| ABR, MRP, SFR, SRS 

Joe Wiessner Realty | 45 Route 73 North | Winslow Township, NJ 08009 

O: 609-704-8700 | Direct: 609-668-7389 | F: 888-739-9870 

E: Jonathan@PalmoreRealtyGroup.com 

Search for Homes: www.PalmoreRealtyGroup.com 


COOKWARE STORY 

Why Great 

Cookware 

Matters 

[ By cookwaremom.net ] 

Sometimes when you are researching an article you find 

something that someone has already spent a lot of effort 

on and it is really what you are looking for in an article. 

This was the case for this article on cookware. 

Cookwaremom.net has this nailed down and if you 

are in the market for cookware I would recommend 

going through their site a little deeper. 

W 

hoever says the 

choice of cookware 

is not important 

must be an inexperienced 

cook! Think 

about this. If your choice of cookware 

is not going to make any difference, 

why would there be so many different 

types of materials used? 

Back to the olden days, we only 

had cast-iron as cookware materials. 

Slow but steadily, the trend is evolving. 

Today, we see pans and pots 

made of stainless steel as common. 

Lately, we saw the emergence of porcelain 

enameled stainless steel and 

tri-ply bonding. 

This is not forgetting the surface 

where cooking takes place. T-fal is 

probably the ‘mother’ of non-stick 

pots and pans. Since it was first introduced, 

the use of non-stick surfaces 

remains a much debatable controversy. 

On the one hand, it promises more 

pleasant cooking experience and easier 

cleaning. On the contrary, many 

studies have raised concerns about 

the harmful effects of non-stick 

surfaces. 

42 


Recommendations against using 

non-stick cookware have been issued 

over the years. 

Instead of saying what is good and 

what is better, it is better to equip 

yourself with basic knowledge of each 

type of cookware material. With such 

knowledge, you’d be better equipped 

to decide for yourself what is the best 

cookware material for your need. 

Want a Perfect Steak? The Best 

Cookware Makes All the Difference 

Cast-Iron: The Mythical Material. 

Why Does it Make the Best Cookware? 

A Legend Continues 

The use of cast iron to make cookware 

– pots and pans – dated back 

all the way to hundreds of years BC. 

The main reason why cast iron (and 

not others) was used back then was 

because it could be produced using 

minimum technological involvement. 

Somewhere between the 19th 

and 20th century, the 

popularity of cast 

iron cookware skyrocketed. 

At one 

point in time, almost 

every home 

in America had at 

least one cast iron 

cookware – be it a pan or 

pot. 

Most of us, I believe, are very 

familiar with those black-colored skillets. 

Those were the only pans that 

our mom and grandma used to make 

tantalizing and mouthwatering dishes 

found on the dining table every night. 

Today, cast iron is no longer the 

first choice among first-time cookware 

buyers. Is this because newer 

materials are better than the older 

ones? I doubt so. Aggressive marketing 

is what I blame for the declining 

trend. 

Cast iron cookware sets with the 

dark and black appearance are not 

‘sexy’ or seen as a misfit, especially 

to those who have opted for modern 

minimalist design for their kitchen. 

In fact, it is impressive to think that 

cast iron remains relevant given the 

pounding it’s received from other 

competing materials. 

The most often touted benefit of 

cast iron is its heat retention property. 

Don’t mistake heat retention with 

heat distribution! This is the most 

common confusion made by most 

cookware buyers. 

Heat distribution means you get 

the same heat throughout. Heat retention 

means once heated up, the 

pan or pot will retain the same temperature 

for a longer period. 

If Dutch Oven Potatoes, Cobbler 

or Cornbread are your favorites, you 

know why cookwares with excellent 

heat retention is necessary. 

Studied Benefits 

Over time, there’s been numerous 

cookware reviews and studies made 

in attempts to understand the ‘hidden’ 

effects of cookware on our 

health. From the studies conducted 

by various experts and authorities, 

there seems to be one clear consensus. 

To the best of my knowledge, I’ve 

not seen any report suggesting the 

health ill-effect of cast-iron. I’d love 

to hear from you if yours is otherwise. 

Instead, food cooked with this 

material will benefit from the iron 

leaching into the food. This is especially 

beneficial to those suffering 

from Anemia or iron deficiencies. But 

for those suffering from iron overload 

(hemochromatosis), the recommendation 

is to avoid cookwares made of 

cast iron. 

But don’t assume the amount of 

iron that gets into your food is always 

the same. It is not! It varies 

depending on the acidity, water content, 

and duration in which your food 

was cooked. Some food leeches in a 

greater amount of iron while others in 

a lesser amount. 

Care & Maintenance Tips 

After getting your brand new cast iron 

cookware pieces, the first thing you 

need to work on is the seasoning of 

your cookwares. Seasoning refers to 

the process of applying oil coating to 

your cast iron cookware. 

Seasoning is needed for two 

things. First, it guards your cookware 

against resistance. Second, it creates 

a non-stick surface. 

In the past, seasoning was often 

left to the buyers to perform after 

they bring their cast iron pots and 

pans home. Though it seems simple, 

not everyone is capable of getting 

it right with the seasoning 

process. That’s 

why these days, most 

cast iron cookware 

manufacturers 

would perform 

the seasoning before 

selling them. 

This will not only 

ensure seasoning done 

properly but also brings much 

greater convenience to the 

consumers. With pre-seasoned sets, 

buyers can use their pots and pans as 

soon as they reached home. No more 

waiting. Just get down to the action 

straight! 

Proper seasoning also means better 

cooking experience (non-stick 

surface) and also higher rust resistance. 

By making sure that proper 

seasoning is done, manufacturers can 

ensure better corrosion resistance 

to their products. The benefit to the 

manufacturer is clear. Higher rust resistance 

implies longer lifespan which 

translates to a better reputation. 

The other thing that you have 

to take note of your cast iron wares 

is the heating up process. Being a 


COOKWARE STORY 

denser material it is, cast iron takes a 

longer time to heat up compared to 

copper or aluminum. Extra patience 

is needed if you’re using a cast iron 

ware. 

You’re advised against heating 

up too quickly. If heated too quickly, 

you’ll end up with hot spots that will 

result in uneven cooking. That explains 

why you end up with the dark 

circle on your omelet. 

Seasoned vs. Enameled 

If you go through the various cookware 

set reviews, one reason behind cast 

iron declining popularity is the ‘cool’ 

factor. With home and kitchen designs 

shifting towards a modern minimalist 

approach, black is often a misfit. 

How cookware manufacturers 

have attempted to combat this trend 

is by introducing enameled cast iron. 

The result? Naturally non-stick pots 

and pans plus the gorgeous variety of 

color options. 

Think about Le Creuset Signature 

Dutch Oven. Le Creuset is probably 

among the biggest beneficiary of this 

technology. 

But you should know better that 

no option is perfect. There is a price 

you need to pay for those beautiful 

shining enameled cast iron sets. You 

need to be extra cautious when using 

coated compared to seasoned cast 

iron cookware. 

It is because even when you have 

the best cookware set made of enameled 

cast iron, the enameled coating 

will still peel off under harsh use. 

In essence, the experience you get 

with seasoned cast iron cookware will 

only get better over time. But this is 

not true for enameled cast iron wares. 

The Best Cast-Iron 

Cookware Brands 

Today, not every cookware maker 

offers cast iron options as part of 

their cookware collection. Brands like 

Lodge, Camp Chef, American Culinary 

Corporation and John Wright 

are among the best cookware brands 

specializing in cast iron produce. 

American Culinary Corporation is 

now home to the cast iron pioneers – 

Griswold and Wagner. Lodge, on the 

other hand, is probably the last cookware 

manufacturer that has their foot 

still firmly rooted here in the USA. 

How are the Cookware 

Reviews for Stainless Steel 

Cookware Set? 

Good and Bad 

Taking over the popularity baton from 

cast iron is stainless steel material. 

As home and kitchen design shifts 

towards modern minimalist touch, 

those black pots and pans made out 

of cast iron appear to be less sexy. 

To most people, the image of black 

cookwares reminds them of the good 

old-fashioned days of their grandmas. 

Style aside, one aspect of stainless 

steel that makes it particularly appealing 

is its high corrosion resistance nature. 

Unlike cast iron, stainless steel 

wares do not require seasoning. You 

can use your brand new stainless 

steel pots and pans the moment you 

get them out of the box. 

The non-reactive properties of 

stainless steel to alkaline and acidic 

food is often cited as one of the biggest. 

Stainless steel is a poor conductor 

of heat. If pure stainless steel were 

to be used, it might take you a long 

time before the heat gets distributed 

evenly and your cooking can start. 

This is why you don’t see any cookware 

made of pure steel. Instead, you’d 

usually find the base to be classed 

with aluminum to ensure quicker and 

more even heat distribution. 

If you through the cookware ratings 

awarded to stainless steel sets, 

don’t be too surprised if you run into 

overly negative reviews. Keep in mind 

that there are different grades of 

steel and the handle insulation design 

makes the whole world of a difference. 

The ‘Louis Vuitton’ 

of Cookware 

The Best Stainless Steel Cookware 

Brands 

Every line of product will surely have 

its group of elites. When talking about 

the best stainless steel cookware sets, 

that name belongs to All-Clad. 

Most stainless steel cookware 

makers, even the likes of Cuisinart, 

rely on triple-ply construction for the 

base of their pots and pans. While 

such construction makes up the core 

The longevity of any non-stick surface 

coating very much depends on how you 

take care of it. The better you care for 

it, the longer it will stick with you. 

line-up of All-Clad cookwares, their 

flagship is the d5 construction. 

For triple-ply construction, the 

aluminum core is classed in-between 

two layers of stainless steel. One for 

the interior and the second for the 

exterior. 

In the d5 construction, stainless 

steel core is used instead. Stainless 

steel is harder than aluminum. Naturally, 

a cookware made of d5 construction 

is more difficult and improved 

resistance to warping. 

Why are Reviews of 

Non-Stick Cookware 

Set Highly Divided? 

The use of non-stick pans has been 

recorded as early as few thousands of 

years back. But Teflon is probably the 

first non-stick technology that’s been 

used in making commercial and home 

cookware. 

Teflon, as the key coating tech- 

44 


nology behind non-stick, is hated 

as much as it is loved. The chemical 

PTFE used in Teflon coating is found 

to release PFOA when heated beyond 

660 degrees Fahrenheit. 

If inhaled, PFOA may lead to polymer 

fume fever. Symptoms include 

headaches, fever, chest tightness and 

a mild cough. 

The Demise of Teflon? 

Recently, we’ve seen an alternative 

to Teflon emerging. Some label it as 

green pans while others label it as a 

ceramic coating. Essentially, they are 

referring to the same thing. 

But keep in mind that different 

quality of ceramic coating may have 

been used. That will give you different 

non-stick performance. 

The most often touted benefit of 

ceramic coating is PFOA-free. But 

let’s think about this for a moment. 

How You Take Care of Your Cookware 

is Important! 

Instead of blaming Teflon as the 

bad guy and claiming ceramic coating 

as the safest cookware, the better 

question to ask is how often do you 

need to cook using temperature of 

660 Fahrenheit and above? 

If you need to make the perfect 

steak, Tim Ferris’ Sexy Time Steak is 

my favorite. After rounds of experimentation, 

I found the ideal temperature 

of my skillet to be no more than 

250°F. 

Another line of attack against Teflon 

is it does not last. But again, don’t 

simply believe what people tell you. If 

you pick any 2 Teflon users randomly, 

I’m sure you’ll get two different answers. 

The longevity of any non-stick 

surface coating very much depends 

on how you take care of it. The better 

you care for it, the longer it will stick 

with you. 

For example, use of wooden utensils 

is a friendlier option as compared 

to metal utensils. How you wash and 

how often you wash your non-stick 

pans are also important factors to 

consider. 

I know of some people who refused 

to ever wash their non-stick 

pans for fear of peeling off the coating. 

What they do is simply wipe the 

surface clean with paper and clothes. 

Make Your Hunt Fun & 

Easy with the Best Cookware 

Set Reviews 

Before you turn up the excitement 

and sieve through tonnes and tonnes 

of cookware reviews, keep in mind 

that the hunt for the best cookware 

sets can easily get you overwhelm. 

If a friend ask, my recommendation 

would be to first look inward. 

Understand what you truly need. 

For example, if you’re looking for 

cheap and yet proven cookware materials, 

the best-cast iron cookware 

sets would be what you want to be 

looking out for. 

But if a stylish looking option is 

what you’re looking for, you can skip 

the cast iron set altogether. The best 

cookware sets for you will not be a 

cast iron. 

If style matters more than anything 

else and you have a country 

style kitchen, enameled cast iron sets 

would be where you want to focus 

your search on. 

If you have a big budget to blow, 

Le Creuset Signature collection is the 

ultimate. IMHO, they are not only the 

classiest cookware but also the best 

cookware for a gas stove. 

If you have a minimalist kitchen 

design, you can narrow down your 

cookware reviews right from the beginning 

and focus only on those cookware 

set that is made out of stainless 

steel. 

Non-stick pans have their appeal. 

There are increasing numbers of new 

infomercial cookware brands such as 

Orgreenic. You’d be forgiven if after 

watching their infomercial, you’d be 

all ecstatic about making your purchase. 

Keep an open mind. Maintain a 

healthy level of skepticism. Don’t 

simply believe what they’ve told and 

shown you. Make sure you don’t leave 

out traditionally reputable brands 

such as T-fal when you’re looking for 

the best non-stick cookware sets. 

What’s the Best Celebrity- 

Endorsed Cookware Sets? 

On the last note, having great cookware 

is as important as having good 

recipes. The various cooking shows 

such as Rachael Ray Show, Paula’s 

Home Cooking, and Emeril Live have 

been my source of inspirations. They’ve 

released their line of cookware. 

Their shows are no doubt entertaining 

and inspiring. But does this 

automatically qualify their cookware 

as being great? 

We have covered a couple of celebrity-endorsed 

cookware set reviews. 

The Emeril by All-Clad 12-piece 

cookware set, Paula Deen 15-piece 

porcelain cookware set, and Rachael 

Ray Porcelain II Nonstick cookware 

set are some of my top recommendations. 

Find out if celebrity-endorsed 

cookware sets are something to go 

for or best avoided. 


RECIPES AROUND THE WORLD 

BOBOTIE 

(SOUTH AFRICAN MEAT LOAF) 

Bobotie (pronounced “Boh-Boe-Tee”); is considered to be the national dish for 

South-Africa and a very common meal. It is adapted from a Southern Asian dish 

by South-Africa’s Cape Malay community in the 17th or 18th century. This dish has 

some staying power. The tasty meal has also been modified over the centuries by Dutch 

and Indian influences. It consists of spiced meat (beef, lamb or chicken), mixed with 

chutney, tamarind paste and bread paste, all baked with custard egg and milk. 

It has a lot of flavor and worth the work that goes into it. 

46 


INGREDIENTS: 

2lb ground beef 

2 diced onions 

5 garlic cloves, brushed 

1 lemon, zest and juice 

2 teaspoons curry powder 

1 teaspoon garam masala 

1 teaspoon ground cumin 

1 teaspoon coriander powder 

1 teaspoon tumeric 

½ teaspoon salt 

½ teaspoon pepper 

1-inch pice of ginger, peeled and 

grated 

2 slices of bread 

1½ cup milk 

4 eggs 

20 dried apricots, diced 

1/2 cup raisins 

1/2 cup slivered almonds 

¼ bunch of parsley, chopped 

Meanwhile, combine the lemon 

zest and its juice with the spices 

and ginger to make a paste. 

Pour the milk into a separate bowl 

and soak the bread. 

Add the garlic to the onions and 

sauté for 2 minutes. 

Add the spice mixture and stir. 

Drain the bread and add to the onion 

and garlic mixture. Set the milk 

aside as it will be used later. 

Add the meat and stir. Add salt and 

pepper. 

Add parsley, raisins, dried apricots 

and almonds. 

Sauté for a few minutes and turn 

off the heat. 

In a rectangular pan, pour the meat 

mixture. 

Firmly pack the meat with the back 

of a spoon. 

Beat 4 eggs in the remaining milk. 

Cover the meatloaf with the eggs 

and milk mixture. 

Place in the oven for 40 minutes. 

Serve hot with plain or curry-flavored 

basmati rice. 

PROCESS: 

Preheat oven to 180 F. 

In a hot skillet, sauté the minced 

meat without oil for 10 minutes, 

stirring regularly. Put in a plate and 

set aside. 

In the same skillet, add 2 tablespoons 

of oil and sauté the onions 

over medium-high heat for 8–10 

minutes. 


TIPS 

So You Want to Use 

A Knife Like A Chef 

Learning the ways of a 

chef’s knife is truly one of 

the finest arts every chef 

has to master. Your knife 

skills can make your dish 

stand out to your guests 

and family. The way you 

chop, slice and cut around 

the kitchen can really impress 

on and off the plate. 

Believe it or not, the way 

you cut a piece of your 

recipe could have a direct 

effect on how it cooks and 

presented. 

Along with knowing the 

recipes and cooking techniques 

every chef is expected 

to learn and master 

the many different cutting techniques. 

From the Julienne to the Batonnet, 

there is a lot of pressure for chefs to 

learn the cuts, chops, slices and dices. 

We’ve collected the most important 

techniques chefs need to learn with 

practice maybe you can master them 

too. 

Do you want to show off your 

skills? Here are the cutting techniques 

every chef should know: 

CROSS CHOP 

The Cross Chop is regularly used if 

you need to quickly chop, without 

having to worry about presentation. 

Small vegetables or herbs are the best 

ingredients to use when cross chopping. 

Holding the handle of the knife 

with one hand, put the palm of your 

hand on top of the blade (this helps 

you guide and control the chopping 

pace). Keep the tip of the blade down 

whilst you lift the handle of the blade 

to chop. As your hands are out of the 

way, they’re safe. 

48 


ROCK CHOP 

Similar to the cross chop, hold the 

handle of the blade and keep the 

tip of the knife down on the board. 

But with the rock chop, you use your 

other hand to move the ingredient. 

As you chop, you will be keeping the 

blade still whilst you push the vegetable 

forward. 

Remember to curl your fingers to 

keep them safe from the blade. 

BRUNOISE DICE 

The Brunoise technique is an 

additional step after you have 

completed Julienning your ingredients. 

Once your ingredients 

have been julienned, you 

then dice again to create small 

cubes. 

Ideally the cube size should 

be ¼ in x ¼ in x ¼ in. The 

Brunoise Dice is the smallest 

dicing cut and is popularly 

used for soups. If you have 

mastered the Julienne, you can 

master the Brunoise! 

JULIENNE CUT 

The Julienne Cut is a very fine cut 

where the thickness of each slice is 

roughly a ¼ inch thick. Very fine indeed! 

After cutting the vegetables 

into thin rectangular cuts, the fine 

slice technique is used again to create 

thin match stick shapes. 

THE BATONNET 

The clue is in the name. The Batonnet 

technique is used to cut 

baton shape vegetables (for example, 

like chips). Think of the 

Batonnet as a chucky chip type 

of cut. 

The dimensions you should 

be heading for is 6mm x 6mm x 

6mm. It’s important to stick to 

this size and then your cuts will 

have continuity and look professional. 

Also known as Julienning, this cut 

is regularly used for carrots, celery or 

you can create Julienne Fries from 

potatoes. After mastering Julienning 

you can prepare your ingredients 

finely and neatly. 

The Julienne is one of the most 

important cutting techniques every 

chef should know as it’s popularly 

used and it’s the initial step for other 

types of cuts. 

SMALL DICE 

The name of this cut is slightly deceiving 

as it’s a slighter larger cut than 

the Brunoise Dice. At 1/3 in x 1/3 in 

x 1/3 in, the Small Dice technique 

begins by Julienning the ingredients 

and then dicing into slightly bigger 

cubes than the Brunoise. Although 

there is only a minor difference between 

the Small and the Brunoise, 

it’s important to get them right. Just 

always remember the Brunoise is the 

‘smaller’ cut. 

THE BATON 

Just because they like to be confusing. 

Whilst Batonnets create cuboid 

shape ingredients, the Baton is used 

to create large dices. Cut at 12mm x 

12mm x 6cm, the Baton is not regularly 

used but it’s a good technique to 

have up your sleeve. 

PONT-NEUF 

The Pont-Neuf is only related to 

cutting potatoes. After the potatoes 

have been skinned and washed, cut 

your potatoes to 2cm x 7cm to create 

chunky chip shapes.

Philly Eats Third Edition 2017

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