Review #3 Philly Steak Cart on N. 7th St. Philadelphia, PA

On a return trip to Philly for another audition I decided to give another try at a phillysteak. Staying away from the commercial places that attract tourists I went with a guy sitting in a camping chair outside of his silver cart. A little slow in preperation, he actually had a customer (third in line) walk away cause he couldn't buy some chocolate chip cookies. However, his slowness can be attributed to the attentiveness he gives each customer. Sweet Peppers and red Onions can be grilled no mushrooms, no cheese sauce, american or provelone. White Bread but was a thick and hearty bread. Overall, I would rate it as an average phillysteak. Whether it be in Philly or not. I am starting to question why this place is known for a sandwich that they make pretty mediocre. It shouldn't be made better in Durham, NC but it is. Next time I get the hankering for a phillysteak I will hop on a JetBlue flight to RDU and drive down 40 to get me some phillysteak factory.

Currently #2 on Cheesesteak Tour

Review #2 Philly Steak Factory Durham, NC

It seems that the regular workers here, from the owner to the general help are proud of their product and put in a little extra effort when hand cutting the meat, or when topping off the cheese with hot meat juice.
It starts with the bread, parmesan and oregano, white, or wheat, add let tom and mayo, then choice of grilled green peppers, mushrooms and onions. I usually get mush and onion as the peppers can overpower the sandwich. The secret here I think, is that the let the steak marinate in its own juices kept at a high temperature, then seperated into smaller pieces by a grillmaster on a hot grill, hot provelone is applied and then a little of the juice to melt the cheese. scoop and arrange it on the bread.
They also have delicious fries with an optional cajun seasoning. Maybe a tad pricey as far as my appetite, but well worth every penny.

Currently #1 on my Cheesesteak tour

Review #1 Gino's Philadelphia, PA

I was in Philly for an audition and asked a few street people where I should go to get an authentic Philly Cheesesteak. Gino's seemed to be popular. I am not sure why. Underperformed in my book. I was expecting all philly steaks from PA to be better than other places. The cheese wasn't very good, a sauce of cheese product shouldn't go on meat. The flavor of the meat wasn't good, and the white bread was a little stale.
The only highlight was the neighborhood, multi cultural and unique.

Currently ranked #3 on my Cheesesteak tour.

Recipe #5 Homos (Hummus) Wilmington Style

2 cans of organic chick peas (garbanzo beans) drained, save water
6 TBS Tahini
1 TBS Pine Nuts

6 TBS Lemon Juice
1/2 Cup of Water
1/2 Cup of Water from Beans
10 Pitted Large Black Olives


6 TBS Minced Garlic
1 TBS Ginger Powder (or 1/4 TBS of Minced Ginger or Ginger Paste)

3 Tsp Kosher Salt
2 Tsp Cumin
1 Tsp Chili Powder
1 Tsp Paprika
1 Tsp Cayenne Pepper
2 Tsp Olive Oil
1 Tsp Ground White Pepper
1 Tsp Ground Black Pepper
1 Tsp Curry Powder

Blend on Low until Beans are to a mince, then blend on high until well blended, don't overblend. Stir after 10 seconds if not mixing well. Re Blend.

Pour into Several Bowls, Garnish with Paprika, a sliced Olive and Pine Nuts.



Yields: 1 Blender full of delicious tasting, healthy, yummy Homos (Wilmington Style, kicked up a knotch, perfectly paired with Recipe #4 Mangoritos)

Recipe #4: Mangoritos

Mangoritos are an irresistable drink whenever you are in a Carribean state of mind, the drink fuzes the best properties of the popular mojito and mango daquiri.

Ingredients:
Mango (Peeled and pit removed)
Lime (halved)
Small Handful of washed mint (muddled)
1 Sprig of Mint
2 oz. of pure platinum white meyer's rum (other white rum's may be susbstituted)
1.5 oz of simple syrup (that's water with sugar dissolved to saturation, silly goose)
15 cubes of ice
Kosher Salt (Optional)

Combine, Ice, Mango pieces, Juice of Lime, Muddled Mint, Rum, and simple syrup in a blender.
Blend on High for 1 minute, until light and well blended.

Optional: Rub the rim of a glass with the rest of the lime, pour kosher salt into a salting ring, salt rim of glass

Pour drink into glass, garnish with sprig of mint

Enjoy,

Yields: 1 Mangorito

Review #1a - Adrienne's Pizza Bar

4.5 stars out of 5

Adrienne's Pizza Bar is nestled in the heart of the financial district, when I lived in NY I had the opportunity to visit for an evening dinner. It instantly became a favorite in my book. The cobblestone streets leading up to it, street tables, and surrounding shops are reminiscent of small-town Italy. The Grandma pizza is fantastic as well as the other Italian specialties. My party of 3, split a salad, a couple of appetizers, a pizza and a bottle of Red Wine. We were stuffed, and got out under $15 a head including Tax. Next time I am in NY I will bring back pictures and a more in depth look at the menu and dishes. However, do yourself a favor and find it, order something, anything, and enjoy.

Caution- unusually long lines at lunch, make it hard to make on a lunch break.

http://www.adriennespizzabar.com/
Opened til Midnight except on Sunday.
54 Stone Stree, New York, NY

Recipe #3: Mega Bagel Sandwich

Ingredients
1 fine new york bagel, halved
1 roma tomato, sliced
black pepper, to taste
2 slices of deli turkey
2 slices of wide cut salami
1 oz. of mayo
1 oz. of brown stone-ground mustard
2 slices of muenster cheese
2 slices of provolone cheese
alphalpa sprouts
hummus
fresh basil, washed, chopped

Broil each bagel half so the top is crispy while the tough outer edge is warm and soft,

To each half, in this order
Add
Mayo, 1/2 sliced roma tomato, black pepper
Turkey, mustard (brown stone-ground), roasted garlic hummus,
Slice of salami, provolone slice, muenster cheese slice,
Sprinkle of parmesan, a big ole thing of organic alphalpha sprouts, and some freshly chopped basil

Then put the two together,

Warning: may cause jaw injury if entire bagel is attempted to be put into mouth. Try eating some ingredients with the top half, then again with the bottom half in a double bite. No chewing between to ensure thorough mix of all ingredients tastes, and aromas.

Important tip, make sure the tomato slices touch the mayo, and the salami touches the mustard.

Enjoy!

Recipe #2: Rasberry, Strawberry, Lime Daquiri

Rasberry Strawberry Lime Daquiris

Ingredients

20 oz. of rasberry, strawberry, lime infused rum
ice
lime quarters (for garnish)
sugar (for rim)
4 glasses

rub lime quarter over rim of glasses
put sugar on a plate
turn glass over and touch rim to sugar lightly

shake (or blend) rum with ice
pour into glasses


to infuse rum:

1 pint of rasberries, rinsed
2 pint of strawberries, rinsed, stem doesn't need to be removed
1 vanilla bean, or a few drops of vanilla extract
zest from 2 limes
1 half of a lime, quartered
3/4 cup of sugar
1 quart amber rum (such as cackspur or Rondel Barrilito)
1 pint dark rum (such as meyers or Goslings)
1 pint white rum

Rinse Fruit, Cut Limes
Put Rasberries, Strawberries, Lime, Lime Zest, and Sugar into a wide mouthed 1 gallon container and seal
Shake container gently to disolve the sugar, set aside unrefridgerated for 3 weeks
Strain, discard solids, refrigerate liquids

Yields approximately 1/2 gallon of infused rum


Note:
This recipe was adapted from a pineapple mango dauiri recipe found in a great southwestern cookbook of which I no longer have, I do not take credit for inventing infused rum.