Lava Arabbiata – with Reaper, Ghost, Scorpion and Chocolate Jolakia Peppers

Peppers :

One Reaper One Scorpion  One Ghost Two Chocolate Jolakia

Couple tablespoons of olive oil and two peeled bulbs of garlic-

Add the peppers and sautée on a bit above low for 15 minutes and tilt the pan so it’s all sautéed together and mix/smash every five minutes with a fork-

Keep the temperature low as it will release the flavors and do not burn the garlic please-

Chop/dice up three baseball sized red onions which will be added and sautée all of the above for 10 minutes constantly for 10 minutes-

Take it off the stove and add two tablespoons of Italian seasoning and mix it together-

Add two decent sized tablespoons of sea salt and mix it all together-

add one spoon of fresh ground black pepper as shown above to the mix as well-

for the tomatoes I used a can of peeled tomatoes from are extremely flavorful from Salerno Italy-

Put the pot back on the gas at medium and let it stew for 25 minutes-

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Mash the mixture with a masher and let it stew for another 25 minutes with gas at low/medium-

Remash a bit and we are finished-

Take it off and let it cool covered for however long-

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Balance : the heat is slightly more well rounded flavor than the previous sauce I made with different peppers. Salerno tomatoes are different than the San Marzano tomatoes and seem less acidic to me. Using Sea salt makes a big difference in terms of flavor. Fresh ground pepper and a good olive oil will only enhance the balance. All these ingredients will seamlessly compliment each other to sheer sauce perfection.

Flavor : red onion makes a big difference in taste and packs a punch that is splendidly blended with all the other ingredients. The spice evenly hits your taste buds with and will linger on your lips for sometime as well. Not for the faint of heart and not just pure heat as one may imagine as this sauce will be marvelous as a Pizza Sauce or Pasra Sauce. A sandwhich with cheese would be a perfect match with this sauce and more specifically Buffalo Mozzarella. This sauce would also be a remarkable Shrimp Cocktail Sauce folks and I don’t even eat shrimp!

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Enjoy!

Mangia Mangia!

Sincerely,

Sanjay

 

BLISSTACULAR GHOST, REAPER, AND SCORPION PEPPER TOMATO SAUCE – FOR THE FIRE ENTHUSIAST

Peppers :

Two Carolina Reapers-
Two Yellow Ghost-
One Scorpion-”

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Couple tablespoons of olive oil-

Put on the stove on the second lowest heat setting and sautée for 15 minutes as this will release the oils-

Cut up two bulbs of garlic and add it to the peppers and sautée on a bit above low for 15 minutes and tilt the pan so it’s all sautéed together and mix/smash every five minutes with a fork-

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Chop/dice up three baseball sized onions which will be added and sautée all of the above for 10 minutes constantly for 10 minutes-

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Take it off the stove and add two tablespoons of Italian seasoning and mix it together-

Add two decent sized tablespoons of sea salt and mix it all together-

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Now we add that big ass can of peeled tomatoes and mix it all together. Cento tomatoes are one of the most flavorful tomatoes I’ve had from a can which adds to the delightfulness of the flavor-

Put the pot back on the gas at medium and let it stew for 25 minutes-

Mash the mixture with a masher and let it stew for another 25 minutes with gas at low/medium-

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Remash a bit and we are finished-

Take it off and let it cool covered for however long-

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Balance : Outstanding as the heat and finish of the heat is splendid and uniform. A good olive oil will help as well with delivering the heatwaves in a well rounded manner. Cheese will make the heat less intense but very bold cheesiness. For the enthusiast of heat she/he may enjoy the flavor more than the heat but there is plenty of heat-

Flavor : Extremely beautiful lava with all the ingredients superbly complimenting each other. Sometimes you’ll get an individual taste of the tomato, pepper, onion, herbs, garlic. All delivered courtesy with a good combination of olive oil and salt for your taste buds. Who will be so happy. Finally, cheese used with this sauce = bliss. Buffalo Mozzarella with this sauce is : BLISSTACULAR and Snoop may call it “Da’ Bomb”

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This sauce may be used for sandwiches, spaghetti, a pizza sauce, and eaten by itself. I don’t eat meat as I’m a vegetarian but this sauce would seamlessly meld with sausage.

Enjoy!

Mangia Mangia!

Sincerely,

Sanjay

Trader Joe’s Eggplant Cutlett – Sandwhich with Buffalo Mozzerella Goodness

One sandwhich that isn’t on every menu that should be is an Eggplant Sandwhich which cheese. But then again I’m a vegetarian and am slightly bias for my own selfish reasons. You can make this Sandwhich at home and it’s very simple to prepare. For starters I recommend buying Trader Joe’s Breaded Eggplant Cutlets which are frozen for $2.49. Which is insanely cheap. Some hoagie buns or the bread of your choice and a tomatoes based sauce. Check out the blazingly yummy hot pepper sauce I made with Ghost Peppers, The Carolina Reaper, and The Scorpion Pepper. Chose any sauce of your liking though and add some Buffalo Mozzerella.

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First step is to heat up the oven to 425F and cook the cutlets for about 15 minutes total on a pan. Next, I place the eggplant cutlets on the bottom bun and add the cheese on top. I used BelGioioso Fresh Mozzarella which is soooooooo good. At least I think so and I’m sure many others will agree as well. I add sauce to the top part of the bun as shown above and to the cutlets side as shown below.

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The oven should still be on at the same temperature as above  at 425F. Now that everything is slathered with sauce we can place the plate back in the oven for 13-16 minutes. Also you can take a look and see if the bottom parts of the bread have become golden brown and that’s when the Sandwhich would be finished being heated. The following pictures illustrate what melty goodness awaits you to be ravaged.

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Now we will take the top half and combine it with the bottom half to complete our Eggplant Cutlett Sandwhich. Oh the anticipation killed me.

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The combination of this crispy bread, wonderful melted cheese on top of the cutlets and sauce provide an inescapable delight for your taste buds. Which are now hostages of this Sandwhich. Forever. I guarantee whoever starts eating this will not stop after the first bite and will say nothing until it’s all gone. Possibly this should be made for a chatty father or mother-in-law to stop the noise pollution within your home.

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Cut the Sandwhich in half and you are ready to Mangia Mangia!!!!!

Enjoy-

Sincerely,

Sanjay

Mission Whole Wheat Tortilla Carb Balance – The only tortillas you’ll ever need to buy

Am I serious? Very.

First time I ever had these were at an ex-girlfriends house. The relationship with her lasted about three months but my relationship with the tortilla is still going strong. Matter of fact I had dinner with tortilla last night or maybe I had the tortilla for dinner. Needless to say we are still together in a very loving relationship. What’s fantastic about these tortillas is the fiber content which is 104% of the daily requirement. That’s 26 grams of dietary fiber per a serving size of one tortilla! It doesn’t end there as there are 9 grams of protein per serving as well. The sodium content is slightly high but nothing outrageous at 21% of the daily requirement.

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The cost is about 2-3 three times that of the standard tortillas cost. However, these tortilla shells are loaded with nutritional goodness. I think I’ve usually paid $5.49 for a package containing 8 shells which is about .69 cents per she’ll. In the grand scheme things the cost isn’t really that expensive when the health benefits are taken into account. Below are some some of the competing tortillas nutritional charts. They can’t compare their goods to these.

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Many of the “other” tortillas will claim to be “whole wheat” and they very well maybe. But their fiber content will be a paltry 12%. Just because something says it’s a “good source of fiber” doesn’t necessarily mean it’s an adequate source. Do you due diligence folks. The flavor is really good for this particular type of tortilla. I prefer slightly burning the shell on an open flame for added flavor. Falafel recipes call for Syrian bread and I substitute this she’ll instead. These are perfect burritos especially or any wrap for that matter. I am an avid fan of this tortilla just as I am of Dr. Dre. Both of are classics.

Sarris Candies Caramels – if you eat one you’ll eat em’ all

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I remember the first time I ever heard of Sarris Candies. It was 1983 a few months before Easter when we were given order sheets in History class to sell chocolate in our neighborhood. Our History teacher Mr. Metro explained that we could earn money on a portion of the sales. I think that’s all it took to motivate me and the chocolate was really good which I learned later. My chocolate tasting experiences being a 12 year old kid were limited to mass market chocolates but those are a good benchmark for comparison and tasty as well. Local chocolate was new to me.

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The electric blue box embossed with gold looks rather gaudy at first. But what lies underneath the packaging in terms of taste dwarfs the aesthetics. Once the box is opened our chocolates are covered with a paper wax cover with the Sarris logo as shown to the left to protect the chocolates. The aroma that hits ones nose once the paper is removed is quite the pre-treat to a treat. Sarris didn’t put the cover on top to protect the chocolates from humans. That I can assure you. 21 chocolates individually have a resting place in a brown wrapper within this box. I’m not sure when the “Caramels” came out from Sarris Candies but I believe it’s been within the past few years. Sarris is renowned for their chocolate in Western Pennsylvania and a sizable radius within the area. Sarris, a fairly small local chocolatier has a large worldwide taste which is hard to resist.

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This heavenly confectionary will start to melt in your fingers within 2-3 seconds after you picked one up. Which is the the mark of good chocolate. This particular caramel doesn’t “run” out of its cocoon rather it patiently waits for your second bite or third bite and stands still. What a good chocolate. Now rollover. Good Chocolate!

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By the way this is the low fat version as well so you can inhale the whole box in one sitting. My name is Pinnochio by the way just to be clear or am I writing this on April 1st? image

The picture above is what the chocolate will look like once you have demolished half of it. Once the chocolate hits your taste buds there is no going back and the taste is all that and then some. The caramel is unlike any other I have tasted that harmoniously blends together with the chocolate. Restrain yourself and have control over the urge to pick up another heavenly delight within 15 seconds. I know. It’s gonna be tough.

One of the finest chocolates I have ever tasted and worth more than every penny of the $24.99 price. If you plan on working out as part of your normal daily physical regimen. Stay away from this Sarris confectionary. They will hold your taste buds hostage and demand salivary ransom from your mouth.

Enjoy-

Sincerely,

Sanjay

Lighten tha Load G and Open it Up

I started doing this because I like toasted stuff and wanted more flavor in my sandwhich without all tha bread. My dad likes crispy stuff but can’t chew thick crispy. He had his 80th birthday last month and loves eating toasted sandwhiches. So my solution is simple  and lets cut that bread in two and gut that bread. The best tasting bread to use for this endeavor in my opinion is French Bread. But that particular bread becomes very hard fast if it isn’t used with the quickness. If this happens don’t freak! Put it under running water quickly and rehydrate the outer parts and insides if need if it’s really dry. Your goal is to make whatever bread you use to mimic a structure that’s similar to a hollow half peanut shell.

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By eliminating the interior bread you cut some of those carbs out and have to use less flavoring and seasoning. Think about it. You got to chew all that thick ass bread to get to the good stuff and sometimes it’s just too much. Gut slowly and try not to poke a hole through the bread. Real G’s don’t gut bread like that and the cheese could run and escape. So keep your technique and cheese in check.

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Before we lay that cheese down we are going to spread some mustard across the bottom half. I prefer using Grey Poupon because of the zestiness and beautiful flavor. But any mustard will do except the sweet stuff for me.

Now we are going to add fresh cracked pepper or black pepper on top of the cheese. I used Mozzarella but Havarti and Brie are wonderful to use as well.

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Add some chopped onions on top of all this as pictured as well and put the bread to the side for now. Heat the oven at 450 degrees F.

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Next we are going to dice the following vegetables : onions, tomatoes, avacado, and pickled cherry peppers. The lettuce I cut “longways” and sort of sliced it and put it all in a bowl. I added Italian seasonings, fresh black pepper, and 4-5 teaspoons of olive oil. Mix all of this in a bowl and let it sit for 15-20 minutes.

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The oven should be ready by now and we are going to place the bread in the oven. Our baking time is very short and three to four minutes approximately. When the cheese, mustard, onions, black pepper start melting together they will produce a splendid flavor that will compliment the filling quite nicely. Once the bread becomes golden brown and the cheese has melted. Take it out otherwise the bread will be hard as a rock.

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Remix the veggies and add them on top of the melted cheese and onions. At first this doesn’t look like a lot of food but this is a very filing sandwhich and most importantly tasty. Since the mixture is at room temperature and the bread cools almost immediately : Chow Down!

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Try it, eat it, modify it, share the recipe, and let me know what you think.

Thanks and Happy Mangia Mangia-ing!!!

Sanjay

 

 

Delicious Fire!

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Two cans 7 oz. Chipotle Peppers made by Embassa in Abobo sauce-
10 Medium stem sized tomatoes-
3/4 of a bunch of Chilantro-
One poblano pepper-
Three Jalepenos-
3 small habanero-
Garlic Powder-
2 small onions-
Black Pepper and Salt-
2 oz Vinegar-
1 lemon-

2 oz Tequilla Silver (optional)-

Put in a food processor for one minute-

BOOM!

Delicious Fire!

Enjoy-

Sincerely,

Sanjay

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Chocolate Covered Oreos with Biscoff spread inside – Can I get a hell yeah?

Here is what I used to make the above delights. By the way. These are fat free! NOT! Anyways I started with some chocolate from Sarris Candy which we used to sell in high school, Oreos, and Biscoff Spread as pictured below.

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Next we have to uncap all the Oreos and prepare them for the Biscoff spread.

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Add some Biscoff Spread to each cookie and prepare the chocolate as well in the meantime. If you add too much filing it may seep out as shown below.

imageOur chocolate should be melted by now and we are ready to dip them for coating.

imageOnce I dip them I place them on aluminum foil and place them in the refrigerator for a few minutes. Take them all off of the foil and place them in a container back in the refrigerator for storage. Whenever you want one these delights. Grab one out of the fridge and Enjoy!

Di Fara Pizza – in Brooklyn exists a slice of perfection

Me and my dad walked from Di Fara Pizza on the corner in Brooklyn to our car located nearby parked with the flashers on without paying the parking meter. Yeah. I’m living on the edge. I handed my mother the pizza we ordered for take out which was piping hot in the box and we start our journey back to Manhattan. A complex fragrance dominates every molecule of air in my car which is a pizza lovers dream or maybe it’s just me being over exuberant about my next meal.

Memories of blended olive oil, fresh floral fragrant basil, cheeses, and tomato sauce mixed together come to mind. My olfactory senses produce images in my mind of those ingredients sitting on top of a perfectly burnt crust and I can’t think of anything but Di Fara pizza driving through Brooklyn on the way back to Manhattan. I’m a prisoner to the aroma filling the air tonight that’s inescapable which makes me salivate like a dog. Snoop Dogg has “his mind on his money and money on his mind” and all I have is “pizza on my mind and my mind on my pizza.”

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Di Fara Pizza slices of “thin”

It’s gonna be about 48 minutes til’ I get back to my brother and his wife’s apartment in Manhattan to have a slice of this heavenly pie. The wait is killing me and I’m jealous my mom gets to hold the pizza in her lap and I want to be in the backseat with my beloved pizza. Usually I don’t like fast food stinking up my car but this is not fast food and pizza is the exception to the rule.

Besides, mom has no idea what she was holding as the pizza is now on her purse because it’s too hot for her to be on her lap. How dare she! By now the heavenly aromas have travelled through the cars air conditioning unit making me reminisce about being at Di Fara pizza in person a few years ago…..Oh myyyyy my….A memory so fresh as that pie that came out of the oven a few minutes ago.

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A fresh Sicilan pie comes out of the oven

I vividly remember the first time I went to Di Fara Pizza was with my brother, his friends Andrew, Vikas and we drove from Manhattan to Brooklyn in my Toyota. Luckily we snagged a parking spot almost immediately right across the block and entered the shop which was brimming with people and we patiently waited many minutes to place our orders. We ordered a plain Sicilian pie to split between us four and a slice of thin each as well later. I can remember watching Mr. Dom DeMarco making all of the pizzas himself and seeing one masterpiece after another come out of the oven while he performed almost every step of the process. Some patrons have been waiting 50 minutes for a single slice and not a peep of a complaint comes from anyone as the master continues his highly honed craft in front of all of us.

You could hear quiet excitement as mesmerized the people watched Dom go back and forth from the counter to the oven back to the counter and he conversed with folks on occasion as well. Folks eagerly anticipated when their slice of heaven would come out of the Royal oven. They never disturbed his Highnesses pizza making groove as he’s slightly covered in flour from head to and works effortlessly to create perfection for his subjects. Mr. DeMarco and his staff make anyone feel very welcomed and everyone shows mutual respect to the undisputed pizza champion of the world. Do I seem bias? Hardly. The truth triumphs any embellishments.

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the artist Dom DeMarco creating on his palette

Our crew of four scoped out some seats in the dining area about 45 minutes ago. Which we were fortunate to score considering the crowd that’s present that Saturday and we continued our wait. Our name is called out, our pizza is ready, we start scrambling for napkins, drinks, hot peppers, and plates. All of us are taking pictures and can’t believe what is sitting in front of us on the table. A work of art that just came out of the oven which looks fantabulous! The Picasso of pies. An Escher of pizzas. Whatever you want to call it we can’t stop staring at this delectable steaming delight. We distributed two slices to each person and it seemed we simultaneously took a bite of our pizza as there was pure pure silence from the four of us. The 1 hr and 40 minutes we waited seemed to be worth every second and all you can hear are jumbled mmmm’s over and over in different man grunts from all of us as we are in total pizza bliss. Eyes rolling and all.

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Di Fara Sicilian Pizza right out of the oven
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zesty and tasty peppers in olive oil offered by Di Faras

I am so taken aback by the beautifully balanced flavors that I’m speechless. The flavor of all the ingredients that are piping hot immediately burn the entire roof of my mouth. Which I won’t notice for a few hours because my taste buds are doing jumping jacks not knowing what hit them all at once. Is it the oil bringing out the flavor in the fresh basil? Maybe it’s the crust that is the best crust I’ve ever tasted that crispily crumbles in my mouth. No. Maybe it’s the cheeses perfectly blended taste with the sauce, oil, and spices together. Maybe it’s the zesty fresh peppers in olive oil that I added to my slice. Whatever you call it my mouth is enjoying every single morsel patiently and I think about nothing else. Only the pizza at hand.

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a slice cools off before it gets devoured

I have been fortunate to enjoy all kinds of different pizza in my lifetime so far and I can’t even begin to put this into a category with another pizza that I’ve ever tasted. It’s in a class by itself…..no….it’s in a PHD program by itself that Professor DeMarco instructs in plain view. This is the most flavorful and well balanced pizza I’ve ever tasted. Burnt to perfection. Had I known it tasted this good I would have waited three hours for two slices! A lifetime experience that somebody could sell tickets for months in advance to be “in the place to be” which everybody should try to experience once in a lifetime.

Sorry, but when it comes to pizza, this blows away any slice I’ve ever eaten hands down. Now I can understand why the local patrons patiently wait whatever time it may be for a slice or whole pie without a peep about the time. Where can they go to get this. Nowhere but here as there is no place on earth that can replicate Doms art.

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Established in 1965 Di Fara Pizza is renown across the globe

I called my brother from traffic to let him know we’ll be home in a few minutes and he asked “Did you get the pizza?” I replied, “Yeah. With peppers to.” He responds with an exited, “Alllllrighhht!!!!” We arrived back home at my brothers apartment shortly with the pie in hand we picked up. My brother opens the door with huge eyes and can’t contain himself. Neither can I but I’ve had some practice dreaming about Di Fara pizza in the car on the way home with my parents. I’m ready to sit down and share this pizza with my mom, dad, brother, and sister-in-law. The newborn whose name is Shefali is fast asleep in the other room and she will be enjoying Di Fara pizza in due time.

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a corner of pizza elegance

We scramble to set the table as we did when we were in Di Fara Pizza sometime ago sharing similar memories with my brothers friends. But this is a memory my mom and dad will get to experience for the first and I’m glad to have been there to be part of it. It’s was so awesome to see their faces light up like ours did for the first time they had a bite of Doms Pizza. After all, Dom and his family probably get to see so many smiles on a daily basis on people faces. Only to bring a smile to their own.

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Dom’s smiling daughter Maggie

Thanks for bringing our family together with your remarkable pizza and I can’t wait to come back and experience this again. Over and over as time permits forever. From our family and friends to yours thanks again for everything and Salute! See ya’ll again soon!!!

Craving your pizza right now.

Salivatingly Yours,

Sanjay C. Gandhi

Bridgeville, PA