I fell in Love Again - Kati Rolls

It is late afternoon..hanging with my boys from El Primer Mundo...Just got finished having a great time at Martinez Cigars and we are heading to Nat Sherman's to meet up with Lindsay. Parking the car after rumbling lost for 30 mins not realizing, metered parking is not enforced on the weekend (DUUUHHH)

I see a sign across the street, not a well lit place, but it said Kati Rolls!!!!!!! Immediately into my head popped into my head the Lyrics....the Music... "HOLD UP WAIT A MINUTE" yes that hit group Family Force 5 had brought me Heaven .....Kati Rolls!!!!!!!

Alright now some of you might not realize and are probably wondering why!!!

I am not going to do the bloggy thing and put up all the pictures I took because I didnt!!!! You don't take pictures of moments of passion.. Wiki them- Kati Rolls are by far one of my favorite foods ever.. Give me 2, 3, 4, 5, all types ....
Now the TEST WAS ON!!!!!!

I walking in good sign, people from India eating Kati Rolls from India...hey I am black I want to eat Soul Food where the Brothers eat Soul Food....!!!

Now I start talking to the guy at the register, don't know his name, maybe the owner, don't really care, give me the Tony Bourdain Order!!! One of each okay let's re-think - one chicken, one beef, one unda beef, one shami kabab


AVE MARIA!!!!!!

Where have you been all my life...if he could have a Kalyani Black Label or Royal Challenge..all that would have been missing was a Cigar to end the meal...maybe a El Primer Mundo, Martinez Pasiao 744 or "in my new hit list" Tatuaje El TRIUNFADOR.

Ok yes, I am in Love and the place is called THE KATI ROLL COMPANY, 49 West 39th street, (between 5th / 6th Ave.), NYC, 10018

Nothing over 6.25

My next trip, I am going for everything on the menu...take out...and find a Kingfish or something.

Chef Dennis - Tamarind & Guave Glazed Ribs with Bonatio Puree

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Part of another good day filled with Real People, Real Food, Real Fun

Everyone was asking for the recipe for the Tamarind & Guave Glaze Ribs and Bonatio Puree.
Since this is the Everydayguy style of cooking I have no true recipe. I have guild lines.

Ribs
These are call St.Louis Style which are bigger than baby back and contain the ribblet meat. Season with salt and pepper ( please stay away from Adabo). First remove the connective tissue of the back of the rib. Place in a roasting pan in a preheated 300 degree oven for 2 to 2 1/2 hours,covered with foil. You should be able to put a fork between the ribs and feel just a slight resistance, over cooking in the oven will cause them to full apart on the grill. One they are fork tender, they are ready for the grill.
Grill should be med heat, start with meat side down to caramilze ( add color) then to same for other side. Once you have desired color start basting with BBQ Sauce. Bast on both sides two or three times.
DO NOT walk away from grill while basting, the sugars in the BBQ sauce will burn the ribs.

Sauce
Start with a store bought, your favorite I used KC Masterpiece. Pour BBQ into sauce pot, bring to a simmer and tamarind pulp (Publix frozen section) and guave jelly or jam. You are looking for a balance between the sour tamarind and sweet guave. Only you will know when it's on point. Once all ingredients are well combined, it's time for the grill.

Bonatio Puree
Peel and dice to exact size to promote even cooking. Stream in a steam basket or any other way you can steam, until tender. Drain water and hot milk or cream, butter,salt and pepper. Bon Appetite

Wall's Kitchen "Gnocchi Bolognese" or "Nhoque a Bolonhesa"

Hello Guys.....Well tonight i decided to make a gnocchi bolognese style with a little touch of my imagination......believe me...taste soooooooo good!!!


Ingredients:

- One or Two packs of gnocchi or if you prefer you can make the pasta (mass) your self.
- One Whole Onion;
- Garlic;
- Tomatos;
- Tomato Paste;
- Basil;
- Salt;
- Red Crushed Pepper;
- Bacon;
- Ground Meat;
- Olive Oil.


Preparation:

First you will make the sauce.....chop the onions, garlic, tomatos and on a pan with a little bit of olive oil and add the bacon, let it fry. Now add the ground meat, salt and crushed pepper as much as you like...let it fry a little and then add the tomato paste and a lilttle water as well. Let it cook for a while....then add fresh basil......let it sit on low heat for a while.....in the mean time you get another pot or pan heat up water with salt and oil....let it boil...when its ready throw the gnocchi in it.....when all the gnocchi are floating....IT'S READY.
Now drain the water out......put in a nice dish and add the sauce....AND DONE....LET'S EAT!!
DON'T FORGET THE PARMESAN CHEESE!!!!!!

DON'T FORGET A NICE BOTTLE OF RED WINE!!!!

While I stole this from my buddy, Wallace on www.everydayguy.tv, I wanted to give you a good basic recipe also for making fresh gnocchi


1. Boil the potatoes whole with the skin in salted water until cooked.
2. Once cooked drain the potatoes and then peel them being careful not to burn yourself.
3. Pass the potatoes through a potato ricer and into a bowl.
4. Add the flour, egg and a good pinch of salt.
5. Mix until you have a nice pliable ball of dough.
6. Prepare a work area and dust it with flour.
7. Take the dough, a piece at a time, and roll it out with your hands until you have rolls about 3/4 inch in diameter.
8. Cut the tubes of dough into pieces about one inch long.
9. With a fork, holding the tines against the work surface, use your finger to press a piece of dough gently against the fork and roll it slightly then letting it fall to the table.
10. The result should be gnocchi with an indent on one side from your finger and a pattern on the other side from the fork.
11. Handle the gnocchi carefully so they don't loose their shape. Place them on a lightly flour plates. Keep them apart so they don't touch one another or they'll stick together.
12. Bring a big pot of water to a boil and then add the gnocchi carefully a plate or two at a time. When they float to the surface they are ready just remove them with a slotted spoon and set them in a strainer to drain off the excess water.
13. Add more gnocchi to the water and serve the others right away

NOW YOU SHOULD BE READY!!!!!!!!!!

Remember - gnocchi is create with anything, stuffed, a little sage butter, crab meat, spinach, you can really get imaginative with them.

Dont forget the RED WINE!!!!!!!!