Forking Tasty

Meltdown Homestyle

Again with raiding the pantry and refrigerator for lunch. Today I cobbled together a long time comfort food favorite. It has long been in my top 5 post “night out” breakfasts of all time. It’s versatility is unmatched as it works as a dinner just as well as a b-fast. The three simple components themselves, when broken down, have thousands of variations.

From bottom to top

1. A solid stage in which to build the star
2. The star-Tuna salad
3. A blanket to keep the star snug

Think about it. What’s your favorite tuna melt? Let me know in the comments. I’ll make my favorite from your answers one next week.

ATV, An Accident, Shrimp, Fun

Forking Tasty, El Shrimp Bucket, Mazatlan from Anthony Anello on Vimeo.

The Southerner and I had a little ATV adventure around Mazatlan and ended up at the El Shrimp Bucket. It was a really fun day but there was a small incident on the ATV. We had a minor accident and needed to know how to reverse but the guy we rented it from never showed us how. After the southerner jumped off the ATV to proclaim her innocence I put the ATV in neutral and had 2 Mexican guys help me push it back. The entire event was really hysterical. We were making a u-turn in front of a line of cars at a red light. Lets just say we never made a U it was more like an L into a telephone pole. We were fine and had a good laugh after. It was fun cruising around town on the ATV.

Finally Good Italian Food After 4 Months

Forking Tasty – Philippe’s, San Diego from Anthony Anello on Vimeo.

It has been a while since I have had some good italian food. When we port in San Diego there is an information booth across the street and I went in to get a map to Little Italy and asked for some recommendations. I really needed a Chicken Parm sandwich in my life, you know what I’m talking about. The lady at the front desk recommended Philippe’s. Yes, it is the touristy attraction but this place has been around since the 50′s. Little Italy is on India St and you can find Philippe’s at:
1742 India St
San Diego, CA 92101
(619) 234-1684

West Coast Animal Style Burgers

Forking Tasty, In-N-Out Burger, San Diego from Anthony Anello on Vimeo.

In-N-Out Burger is by far the most popular fast food burger joint on the west coast. People from the west coast that live on the east coast always brag about how good In-N-Out Burger is and that there is nothing better. It has been hyped up so much that while I was in San Diego I had to give it another go around.

reference Fresh-N-Fast
reference 5 Guys Burger and Fries

Holy Red Velvet Matrimony

We are sorry for being so quiet lately. The last three weeks have been quite jam packed. Not that we’ve not had time to eat, just not time to write. The reason? Monday I got married. Yes, hitched. Yes, It was amazing. Yes, we ate a lot. Yes, the food was off the hook. But you’ll have to wait a bit longer for those details. I promise it will be a mouth watering post with the most. For now, I will leave you with the last slice of a 4 tiered red velvet, cream cheese frosted cake that was the edible exclamation point punctuating an amazing day of family friends and love. I almost hate to let this secret out of the bag but this is partly why you read Forking Tasty right? Cake Man Raven has nothing on Sylvie and the bakers over at Pinisi Bakery in the East Village. It’s moist but not too dense and frosted to perfection. What started out as a secret late night grab-and-go wound up being the perfect place to craft the most important dessert of my life. Thanks to all of you who were there and all of you who sent us your wishes from a far. I promise the recap is coming very soon. Go get a napkin.

Working Lunch

It seems like I have not left my desk since the year started. And remember, my desk is currently in my bedroom as I transition to the new office. The upside of that is I get to play RAID THE FRIDGE everyday. Including the pantry in this game allows for some interesting concoctions. A mix of leftovers augmented with some fresh goods from the C-Town across the street makes for interesting ingredient fodder. Today’s hero ingredient was the 8″ flour tortilla. For breakfast I rolled two fried eggs with some shredded cheddar and a splash of Tabasco.

For lunch I dug out the remains of last nights rotisserie chicken from Pio Pio, some plantains and some canned plum tomatoes. A little hot pepper and olive oil in the tomatoes made me a quick salsa. I sauteed the plantains with some garlic after a quick dice and then added the chicken that I shredded off the bone. Before I rolled the tortilla I added a quick dab of mexican crema. Not a bad days work but I think I have to get out from behind this desk for dinner.

Back For Seconds

I recently went back to Pipi’s in Puerto Vallarta because it’s been a while and it’s just so good. I decided on getting something I have not ordered there before and usually don’t order, the chicken and steak burrito. It was intriguing to have the uncommon combination of chicken and steak together. This was packed to the max with lots of meat, cheese, peppers, little rice (key for me), and lots of sauce as seen above. As I mentioned in my previous post about Pipi’s they make every portion huge. This burrito was no exception. This was not the kind of burrito you pick up with your hands. A fork and knife is mandatory for this meal.