Forking Tasty

Solar Pop!

Six weeks ago I pitched a solar powered ice pop truck to my client, Sungevity, I didn’t think I’d be standing in Rockefeller Center yesterday basking in the orange solar glow of a push-button, auto-articulating, air ride equipped, natural ice pop dispensing, ex-postal step van. Nor did I think I’d be watching the 30 person line double in size by the minute with happy NYers grabbing their hibiscus mint or Mango flavored all natural ice pops. But I was. And today I am doing the same thing at Grand Central and Bryant Park. From NYC this baby heads to Boston and then Jersey and maybe even as far as Maryland.

What’s on board are…

I Made It To Africa

Forking Tasty – Bagatelle – Tunisia, Africa from Anthony Anello on Vimeo.

After all the places I have visited I never once set foot in Africa. Well, that changed last week when we went to Tunisia. A couple buddies and I rented a cab for the day to have us go check out the sites but that is not what the cab driver had in mind. We paid to go and see 2 towns but he wanted to bring us back to the ship after 1 town. I had to be a bit of a New Yorker to get what we wanted without paying any more. Even in Africa the cab drivers are shiesty. It was hard to communicate with him but he knew English well enough to have a conversation. He said they speak English, French, and Italian there. Once I mentioned lunch the cab driver diverted the initial itinerary for the day and next thing we knew we were in Bagatelle Restaurant.

From Nasty To Tasty

Forking Tasty Italian Ice Cream Sandwich, Palermo Sicily from Anthony Anello on Vimeo.

A few posts ago Jay had a post about an ice cream sandwich called Literal Ice Cream Sandwich. Jay was not a fan at all. I’m a sandwich man and love making sandwiches out of everything. So I had to try the Literal Ice Cream sandwich. I went all the way to Palermo Sicily to try it out….

Five Minute Canoli

Ok…sooo…I really like Food Network Magazine. Even though it’s based on bubble gum, celebrity TV chef’s and their individually contrived “schtick’s”, the content is good. Maybe even great. I know, bold statement. As a brand guy I think the magazine was a brilliant move. The cookware products even smarter. Giving America a chance to touch and feel their favorite TV chef is tough to do. Short of sleeping with Guy Fieri you can now tear out a quirky response to a reader question and pin it to your wall. It’s probably not the same but it fills a need. I digress and forgive me for the back handed Food Network compliments, I’ve been reading a lot of Bourdain lately. In short, it may be the second best food magazine out there. First being Cook’s Illustrated. Yes, 1 and 2 are at complete opposite ends of the spectrum but we like the stark contrast here at FT. It keeps us on our toes.

In the June issue of Food Network Magazine there was a section on fast desserts. Running a 20-seat monthly supperclub keeps us looking for new, quick dessert ideas all the time. The above image is my favorite from the lot. A canoli lover by birth, this was an easy choice. The work part of making canoli’s is the shell. It’s a long process and a smelly one too. Take that out of the equation and you can make a plate of these in under 5 minutes. Canoli cream is easy when you 86 the candied citrus. Personally I am a purist. The best ricotta and some confectioners sugar is all you need. A quick mix and then pipe or spoon into the sugar cone. Crunch! Eat! Done!

But …there is more. The Canadian has been on a bit of a Nutella binge lately and she decided to line a cone in this Italian, hazelnut flavored, cupboard mainstay. We then topped it with the canoli cream. “Madonna mia”, as one less than fluent Brooklyn, Italian kid shouted. (me). Try it yourself this weekend. Make your own concoction and share it with us. We’d love to have some new fillings to try for next weeks pack of sugar cones. Yes. We are addicted.

Sausage Fireworks

If there is a food that looks like an exploding roman candle this is it. In addition to the edible standards of this past patriotic weekend, The Southerner and Ant showed up equipped with some sausage, shredded cheese and a box of Bisquick. Not only do these little explosions pack a punch of flavor but, they take about 6 minutes to mix and only double that to cook. An adaptation from one of The Southerner’s mom’s recipes, this bowl of bursts hit the table with as much gusto as the Macy’s firework finally. A versatile little wonder, useful as a snack, a dinner side or even a breakfast, we packed away a good half dozen for the short work week ahead. I already fortified yesterday morning’s drive with two and have another two ready for a quick pre-meeting pop. As I finalize our Cleopatra Jones menu I might have to find a place for these little gems.

Truffled Fourth

This weekend is as American as it gets. To go along with that patriotic persuit we threw these truffle salted burgers on the grill, topped them with Kraft American cheese. Ohh yes, only the super processed with do here. That was gentle nuzzled on a toasted, whole wheat english muffin with a smear of Busha Brown’s Steak Sauce. No lettuce. No tomato. No ketchup. You don’t need it. Thank my wife for this glorious concoction and the new weekly staple dinner in our house.

Enjoy the day everyone. Your grill on? What’s sizzlin’?