PETER O'TOOLE
Peter O'Toole on The Letterman Show
Richard Harris Peter O'Toole DRINKING STORIES
PETER O'TOOLE / RICHARD HARRIS
AMERICA'S FAVORITE DISHES
And SECRET RECIPES
Sunday, August 15, 2021
Saturday, August 14, 2021
Cuban Sandwiches Recipe History
A SANDWICH CUBANO
A BRIEF HISTORY of The CUBAN SANDWICH
Originally known as the mixto or mixed sandwich, the Cuban sandwich was introduced to Florida by cigar laborers arriving from Cuba at the beginning of the 20th century. The dish consists of lengthwise sliced Cuban bread, roasted pork, glazed ham, Swiss cheese, thin slices of dill pickles, and, according to some sources, mustard. When assembled, the sandwich needs to be pressed in la plancha, a sandwich press similar to a panini press, but without ridged surfaces. An important ingredient of the sandwich is the crusty Cuban bread, which is traditionally baked with palmetto leaves inserted along the top of the loaf, creating the recognizable split crust. Palmetto leaves allow the bread to expand during baking, the same as slashes do on other kinds of bread dough. The leaves do not influence the flavor of the bread; they are used simply for creating the signature crusty ridge. Key West and Tampa, the two big cigar factory areas which housed many foreign workers, including the Cubans, have different versions of the sandwich. In Tampa, besides the ingredients mentioned above, they also add Genoa salami, whereas, in Key West, the dish always includes lettuce and tomato.
The first versions of the dish were supposedly made around the year 1500 by the Taíno tribe in Cuba, with casabe bread, made from yucca. Two thin, crunchy slices of bread were filled with fish and bird meat. With the arrival of the Europeans, the natives started to incorporate pork and ham into their diet and replaced crunchy and hard casabe with a doughy, bread-like alternative. By the 1930s, the mixto was regularly found in the cafeterias of Cuba and was well-liked by sugar mill employees. Since the Cuban cigar manufacturers moved their business to Florida in the late 19th century, the Cubans often traveled to Florida for employment. The oldest written notices of the sandwich, as it is known today, can be found in the descriptions of workers' cafes in Ybor City and near West Tampa at the turn of the century. The Cuban sandwich, or Cubano, was a workingman's lunch for the workers employed in the cigar industry. Some mention that the workers brought their sandwiches from home, secured by toothpicks, while others claim the sandwiches were sold on-site for 15 cents apiece. At some point in time, Genoa salami was added to the sandwich, influenced by the Italians. By the 1960s, the dish spread to Miami.
RECIPE
INGREDIENTS :
ROASTED PORK
3 cloves garlic
1 teaspoon salt
1 tablespoon dried oregano
1 cup minced onion
1 cup sour orange juice
½ cup Spanish olive oil
1 (2-pound) boneless center-cut pork loin roast
CUBAN SANDWICH
4 Cuban breads
butter, softened
dill pickles, sliced
1 pound thinly sliced roasted Cuban pork
1 pound thinly-sliced good quality ham
½ thinly sliced mild Swiss cheese
yellow mustard
- Step 1For the marinade, mash the garlic and salt in a pestle and mortar. Put the mashed mixture in a small bowl and add onion, oregano, and the sour orange juice. Mix altogether. Add the mash to a saucepan in which you've heated some oil. Stir well. Turn off the heat and set aside.Step 2Pour the majority of the marinade over the pork, which you've pierced thoroughly using a knife or a fork. Cover and refrigerate for 2-3 hours.Step 3Place the meat on a rack in a roasting pan into a preheated oven (325 degrees). Drizzle the pork with the remaining marinade. Roast until completely cooked, about 20 minutes per pound (until the meat thermometer registers 160 degrees). Grease the meat occasionally with cooking juices. When cooked, let the pork rest for at least 20 minutes before cutting it to thin slices.Step 4Bring the leftover pan juices to a boil and simmer until the liquid is reduced by half. Use this juice to moisten the meat in the sandwiches.Step 5Divide the bread into four 8-inched sections and slice them in half horizontally. Spread the butter on each side of the halves then stuff the sandwiches in the following order: pickles, roasted pork, ham, and cheese. Add mustard if desired.Step 6In a preheated pancake griddle or a frying pan coated with cooking spray, press sandwiches, one by one, using a heavy iron skillet or a bacon press - the aim is to flatten the bread to a third of its original size. Grill until the cheese melts and the bread becomes golden in color (about 2 to 3 minutes on each side). Repeat the process for all the sandwiches. Before serving, slice each sandwich diagonally in half.
AMERICA'S FAVORITE FOODS
And SECRET RECIPES
SANDWICHES - BURGERS
BURRITOS - TACOS
SOUPS - EGGS
And More ...
HISTORY of The CUBAN SANDWICH
SANDWICH CUBANO
HISTORY of This GREAT SANDWICH
TAMPA, FLORIDA
La SEGUNDA BAKERY
102 YEARS OLD
TAMPA, FLORIDA
BREAD BAKER BRYANT VALDEZ
Baking Bread at La SEGUNDA BAKERY for 37 YEARS
"So FAR"
BRYANT has been Working at La SEGUNDA since He was 17 YEARS OLD
"BRAVO BRYANT" !!!!
WE LOVE THAT
VIDEO
HOW to MAKE a CUBAN SANDWICH
SANDWICH CUBANO
RECIPE
VIDEO
HOW to MAKE a SANDWICH CUBANO
Monday, August 9, 2021
LIMITED EDITION PERSON tShirt
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YOU'RE ONE of a KIND !
Wednesday, August 4, 2021
Magi Johnson LL Cool J Capri Italy
MAGIC JOHNSON & LL COOL J
Hanging out on The ISLE of CAPRI
ITALY
Magic Johnson having a Good Time
On CAPRI with Friend "LL COOL L"
The SUMMER of 2021
JENNIFER LOPEZ 52nd BIRTHDAY CELEBRATION
On CAPRI & The AMALFI COAST
ITALY
MAGIC JOHNSON HAVING SOME FUN
CAPRI
ITALY
LL COOL J
On CAPRI
"BENIFER"
Ben Affleck and Jennifer Lopez
BIRTHDAY KISSES on CAPRI
ITALY
NO TRIP is COMPLETE
Without POSITANO The AMALFI COAST
COOKBOOK & TRAVEL GUIDE
by Daniel Bellino Zwicke
WHERE to STAY
WHAT to EAT
WHAT to DO
On CAPRI POSITANO The AMALFI COAST
ITALY
MAGIC JOHNSON Celebrates 59th BIRTHDAY
On The ISLE of CAPRI , ITALY
With WIFE, FRIENDS, FAMILY, LL COOL J
And SAMUEL L JACKSON
MAGIC JOHNSON 59th BIRTHDAY PARTY
On CAPRI
"HAPPY BIRTHDAY MAGIC"
Thursday, July 29, 2021
Benifer JLO Affleck Amalfi Coast Capri Italy Vacation
"BENIFER is BACK"
Ben Affleck & Jennifer Lopez Embrace
On The AMALFI COAST
JLo
YACHTING off CAPRI
ITALY
With Ben Affleck
Ben Affleck
He'd probably rather be in The States
But goes along for the Ride. It's his Girlfriend's (JLo) BIRTHDAY
"HAPPY BIRTHDAY JENNIFER" !!!
JEN & BEN
CAPRI
This is The YACHT They've Chartered
Cruising around Postianm, Capri, The Amalfi Coast, Italy
Jennifer Celebrates turning 52 in Style
Lunching on Capri
Ah, the Yachting Life
"EVERYTHING YOU EVER WANTED to KNOW ABOUT CAPRI"
"POSITANO & The AMALFI COAST ITALY"
POSITANO The AMALFI COAST
COOKBOOK TRAVEL GUIDE
RECIPES and ALL YOU NEED to KNOW
A MUST HAVE on The AMALFI COAST & CAPRI
STUFF EVEN JEN & BEN DON'T KNOW
LIMITED EDITION by BELLINO
Wednesday, July 28, 2021
AL PACINO
AL PACINO
SUNDAY SAUCE alla PACINO
MAKE CLEMENZA'S GODFATHER SUNDAY SAUCE
alla PACINO
Ever want to make Clemenza's Godfather Sunday Sauce Italian Gravy ? The one that Corleone Capo Pete Clemenza show Michael Corleone (AL Pacino )
how to make for 20 guys someday. Well now you can. The recipe is in the Best Selling Italian Cookbook Sunday Sauce by New York Italian, Sicilian-American author Daniel Bellino "Z" ...
This best selling Italian Cookbook that is a special favorite of Italian-Americans has lots of great recipe, like: Spaghetti & Meatballs, Italian Wedding Soup,
Sunday Gravy all' Prigione from Goodfellas, and family recipes from
the Sinatra Family, Joe DiMaggio's mom's Gravy, and more.
Sunday Sauce was the # 1 Best Selling Italian Cookbook on Amazon Kindle for more than 2 years, and remains a Best Selling Italian Cookbook to this day.
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Richard Castellano and Al Pacino
The GODFATHER
Based on Mario Puzo's novel The GODFATHER
Directed by FRANCIS FORD COPPOLA
Starring : Al Pacino, Marlon Brando, James Caan,
John Cazale, Robert Duvall
Tuesday, July 27, 2021
Jersey Diners
The MISS AMERICA DINER
JERSEY CITY, NJ
Inside The MISS AMERICA DINER
JERSEY CITY, NJ
Sitting in his family’s tavern in Bayonne early in 1912, Jerry O’Mahony had an epiphany. He and his younger brother, Daniel, owned several lunch wagons. Towed by horses to choice locations throughout Hudson County, the lunch wagons were doing good business. But it occurred to O’Mahony that the real money might be in designing and building the wagons, not operating them.
Determined to test the hypothesis, the two brothers and a family friend, a master carpenter named John Hanf, built a lunch wagon in the backyard of the O’Mahony home at 7 East 16th Street in Bayonne.
A Jersey City restaurant entrepreneur, Michael Griffin, purchased the first O’Mahony wagon for $800. A contract, dated July 3, 1912, stated the wagon would operate in West Hoboken (today’s Union City), in the vicinity of Paterson Plank Road and Summit Avenue. Three trolley lines intersected near the proposed location. There would be plenty of foot traffic.The transaction helped set in motion New Jersey’s golden age of diner manufacturing, which in turn made the Garden State the diner capital of the world.
In the decades that followed Jerry O’Mahony’s flash of inspiration, nearly all the major U.S. diner builders—including Jerry O’Mahony Inc.—set up shop in New Jersey, producing the factory-built, stainless-steel eateries still admired worldwide. The early diners turned out by O’Mahony and others were gems of American industrial design; often, they resembled gleaming railroad cars. They remain prime examples of Streamline Moderne architecture, a concept emphasizing sleek lines and aerodynamic forms.
The diners reflected the American Machine Age, a period between the two world wars that saw an explosion of innovation and technology. The diner, in essence, became the machine that fed travelers, factory workers, truck drivers and middle-class American families. They emphasized fresh, homemade food and friendly service at an affordable price.
“Diners are more American than apple pie,” says Paterson native Herbert Enyart, whose career as a diner manufacturer began in 1952 at the Paterson Vehicle Company’s Silk City Diner division.
The mobile lunch wagon—like those the O’Mahonys owned—actually debuted in 1872 on the streets of Providence, Rhode Island. But the diner business found fertile ground in New Jersey, thanks to the state’s population density and superior infrastructure. Diners became an integral part of New Jersey’s culture, commerce, mythology and roadside landscape. (Today’s popular food trucks also descend from lunch wagons, carrying on the mobile-meal tradition.)
Robert Kullman, the one-time president and chief executive officer of Kullman Dining Car Company, which his grandfather established in Newark in 1927, describes diners as “community restaurants—places where anyone could gather, feel relaxed and enjoy good food at a fair price.” The best diners, he says, became fixtures in their communities. “That’s what gave diners a special place in New Jersey.”
Garden State diner builders churned out hundreds of neon and stainless-steel eateries from the 1930s to the 1950s. On September 23, 1951, the New York Times estimated there were 6,000 diners in the United States, most of them east of the Mississippi River. The diners served 2.4 million customers each day.
Garden State masterpieces of the era that remain standing today include the Summit Diner, built in 1938 by Jerry O’Mahony Inc. of Elizabeth, and Bendix Diner in Hasbrouck Heights, installed by Pequannock-based Master Diners, circa 1947. Vintage diners like these are modular, prefabricated, fully equipped eateries, built in a factory, then transported and assembled on location.
Other Jersey manufacturers of that golden age included Fodero Dining Car Company (Bloomfield); Mountain View Diner Company (Singac/Little Falls); Swingle Diner Manufacturing Inc. (Middlesex); Paramount Dining Car Company (Haledon); and Manno Dining Car Company (Fairfield).
Alas, tastes change. By the late 1950s, the diner business began to slump. The Northeast market was saturated, and the anticipated Western markets never took off. People in the Midwest preferred drive-ins and fast-food restaurants. Soon, fast-food chains moved eastward and elbowed their way into choice locations, often competing with family-owned diners.
Adjusting to the new reality, diner owners in the 1960s and 1970s opted for bigger structures more akin to restaurants. Kitchens were hidden away, and significantly more seating was added for customers. Such structures had to be built on-site; the factory-built diner was becoming a dinosaur.
Diner aesthetics were changing, too. “In the early 1960s, municipalities didn’t want diners,” says Kullman. Zoning boards, he explains, objected to the stainless-steel, truck-stop image of the classic diners. “They didn’t even want the word diner in the sign.”
As a result, Kullman’s parents, Harold and Betty, created what they called the colonial look, substituting wood-and-brick exteriors for the stainless-steel facades. Interiors got a warmer, family-friendly look, with wood paneling, hanging light fixtures, smaller counters, and larger booths and tables. Words like restaurant and grill replaced diner in the signage.
The ROADSIDE DINER
A colorful, late-1940s Silk City number built in Paterson, the Roadside was trucked to its location in Wall. It was used as a location for the photo shoot for Bon Jovi’s 1994 greatest hits album, Cross Road.
The ROADSIDE DINER
WALL, NJ
As tastes continued to change in the 1960s and ’70s, Kullman rolled out the “Mediterranean” design, with white stone exteriors and red tile roofs. More recently, diner design has gone retro, with renewed interest in the classic stainless-steel look.
The Kullman company, which moved from Newark to Lebanon in Hunterdon County, created an estimated 1,500 eateries over eight decades, producing everything from early lunch wagons to the sprawling, stainless-steel Tick Tock Diner in Clifton, factory built (in seven sections) in 1994. Robert Kullman’s sale of the company in February 2006 marked the end of factory-made diners in New Jersey.
Today, the Garden State has about 600 diners, including factory-built eateries, site-built structures and storefront businesses. It’s hard to tell anymore what constitutes a diner.
Richard J.S. Gutman, whose 1979 book American Diner is considered the first history of the industry, warns not to be “rigid” when defining a diner. He weighs architectural significance as well as intangibles: quality of food and service; affordability; camaraderie between customers and staff; the cozy, compact interior atmosphere; and whether the eatery has a meaningful place in the community it serves.
“The diner has always been this place where people get together to share ideas,” says Gutman. “It’s this everyday, overlooked culture that makes the world go ’round. Diners have evolved architecturally, and menus have changed, but they’ve always been places where people like to go. It’s part of a diner’s mystique. It’s something that goes beyond food.”
So is New Jersey still the diner capital of the world? “Absolutely,” declares Gutman. “Without a doubt.”
The COLONIAL DINER
LYNDHURST, NEW JERSEY
Built in the mid-1950s by Mountain View Diner Company, the Colonial in Lyndhurst retains the look of the period. Keep an eye peeled for this recurring special: shrimp salad on a roll with bacon, avocado, fresh spinach and tomato slices, with a cup of clam chowder on the side. It’s a winner.
The SUMMIT DINER
As painted by Daniel Carvalho
The SUMMIT DINER
SUMMIT, NEW JERSEY
This iconic 1938 Jerry O’Mahony model has an old-school interior, wherein patrons sitting at the counter soak up the invigorating sights, sounds and smells of food being prepared on the flattop grill. Further allure: the mountain of crisp bacon always piled there.
COOK DINER FOOD
RECIPES in The BADASS COOKBOOK
TAYLOR HAM & EGGS
BURGERS - MEATLOAF
SOUPS
TACOS - BURRITOS
And More ..
ANGELO'S DINER
Part of the scene at Rowan University in Glassboro, Angelo’s was
built by the Kullman Dining Car Company in the early 1950s.
The intimate eatery, with its distinctive exterior awnings and oval neon sign,
earns raves for its breakfasts and homestyle dinners.
ROSIE'S DINER
Little Ferry NJ
Rosie’s Farmland Diner in Little Ferry became world famous in 1973 when it was the location for a Bounty paper towel commercial “the quicker picker upper” featuring actress Nancy Walker as the namesake of the diner.
The owner changed the name of the diner to capitalize on the fame. However, fame was fleeting and the diner closed for good in 1990.
The BENDIX DINER
One of The Most Famous Diners of Them All
Than God it Still Stands and has Not Been Ravished by TIme or so-called Progress
On Route 17 in HASBROUCK HEIGHTS, New Jersey
I played the Jukebox and had man a Cheeseburgers has, but my brother Jimmy who goes there often.
still with his wife Linda, has had many more than me. I first started eating Cheeseburgers here with my Dad in the Mid-60s
LEARN HOW to COOK BURGERS and Other DINER RECIPES
The MISS AMERICA DINER
JERSEY CITY
322 Westside Avenue at the corner of Culver Avenue and Greenville
New Jersey is said to have approximately 625 diners, more than any other state, and Jersey City has had its share: The Miss America Diner, White Mana Diner, Al’s Diner, Colonette Diner, Flamingo Restaurant, and VIP Diner. The Newark Avenue Diner (a Sterling Diner), at 361 Newark Avenue, was used in the movie Wise Guys and called the "Turnpike Diner." The Tunnel Diner (a Paramount Diner, ca. 1940) at 184 – 14th Street, Boyle Plaza, near the Holland Tunnel, was used for the movie City Hall in 1976.
In 1872, Walter Scott of Rhode Island began the phenomenon of the fast-food eateries when he started a lunch wagon for workers in Providence. The popular lunch wagons soon evolved into stationary eateries that offered 24-hour service in the 1910s. The diners of the 1930s and 1940s displayed an art deco design and the use of stainless steel, tile, and glass for the exterior; Formica paneling, counters and stools, booths with jukeboxes, and tables with napkin dispensers and ketchup became synonymous with the interiors of the diners.
The Miss America Diner is an example of the "Streamline" style of diner manufactured by Jerry O'Mahony during the 1940s. According to James P. Johnson, "In 1913, Bayonne's Jerry O'Mahony [1890-1969] noticed the resemblance between the local roadside lunch wagons and the railroad dining cars and coined the word diner" (113). His production of former trolleys or electric streetcars into restaurants, Johnson remarks, began in a local garage: "O'Mahony kept the wheels on his diners so they could both avoid building codes and change locations. . . . [He also] encouraged his buyers to leave the doors propped open to attract those who dreaded the male-dominated atmosphere. By the 1920s, O'Mahony and others added tables and booths to attract the fairer sex" (113-114). He moved his business to Elizabeth, NJ, and manufactured hundreds of diners there until 1956.
The Miss America Diner is "the best diner in New Jersey . . . . There’s no first runner-up either," writes Peter Genovese, author of several works on roadside architecture (New Jersey Curiosities 32). In many respects, it meets the criteria for diners of the "golden age" in the 1940s as defined by Genovese: "Diners were long, low, 'fluid looking' structures with no hard edges, all corners were rounded. One design trade of this time: the generous use of reflective surfaces" (Jersey Diners 25).
With its classic-looking design and décor, the Miss America Diner has been the setting for several television commercials, including promotional campaigns for Cherry Seven-Up and Tums. The interior of the original section of the diner retains most of its original features such as the white Formica-paneled recessed ceiling with peach trim, peach patterned terrazzo floor, gray Formica counter, stools, tables, and lighting. The peach booths and wood blinds have been replaced and the jukeboxes and soda dispenser removed. Over the years, the favorite food choices of customers who call the Miss America "the Old-Fashioned Diner with the Home-Style Cooking" have been said to be its breakfast specials, meatloaf, and chocolate cream pie.
According to waitress Marilyn Borelli, a more than thirty-year veteran at the popular eatery, the diner dates back to 1942. It was originally called the Joe Cherico Diner for the owner. When Fritz Welte, a German immigrant, bought the diner from Cherico, he renamed it the Miss America Diner to honor his adopted home. A nephew, Alfred Welte, and his wife Helga Welte, later purchased the diner from Fritz. According to Mrs. Borelli, the diner was then sold to three individuals of Greek ancestry (Andy, Peter and Tony). Tom Carlis became the diner's next owner until he retired in 2002. In the early 1990s, Carlis and his co-owner Sam Galatis expanded the stainless steel diner with a 40-seat dining room decorated in blue Formica.
The next owner of the diner was Miquel and Monica Figueroa. In 2005, it was purchased by Christos Stamatis, the former owner of Constantine's Restaurant in nearby Bayonne. Since 2014, Tony Margetis has become the owner of the local landmark. Margetis is the former owner of the Colonette on Rt. 440 in Jersey City
The New Jersey City University campus now extends from Kennedy Boulevard to the corner of Westside and Culver avenues where the Miss America is located. The diner, in fact, is surrounded by the right angle of the university's Athletic and Fitness Center, and serves members of the university community among its patrons.
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