Modern Apizza - Coal Fired Pizza in New Haven, Connecticut

We just got back from Modern Apizza in New Haven, Connecticut. Modern is the third member of the Holy Trinity of Pizza. The first two are Pepe's and Sally's. If you go to Pepe's or Sally's, you can expect to wait in line.

The most amazing thing about Modern Apizza, is that we were able to get right in without waiting in line.

No waiting. No line. No nothing. The pizza's were delivered to our table with-in ten minutes after we sat down. Talk about service!

We ordered three pizzas: a Clam Pizza, an Italian Bomb and a Cheese, Peppers and Onions.

Incredible! The pizza was different from Pepe's and Sally's Apizza but certainly right up there in quality. The pizza was some of the thinest crust I have ever tasted. This was true Neapolitan pizza.

The clam pizza was served with lemons and had a creamy cheesy taste. All of the pizzas had a generous amount of toppings. There was no skimping in that department.

It almost seems to me that Modern Apizza may be the absolute best kept secret in New Haven. There was ample parking as well.

Now because the pizzas are cooked in a brick oven, you need to expect a certain amount of blackness around the crust.

According to The Modern Menu: the heat in the brick oven will reach temperatures in excess of 700 degrees. The menu goes on to explain that pizzas may be a little black around the edges and even lose their perfect shape due to contact with the brick floor of the oven. That is the price you pay for pizza perfection.

Modern Apizza deserves to be recognized as having one of the absolute best pizzas in the world! None of us had ever been to Modern before, and you can bet your clams, we will return.

Modern Apizza is located on 874 State Street in New Haven, Connecticut.

Japanese Shabu Shabu in Chicago - For Those Seeking a Unique and Deluxe Dining Experience

If you have ever wondered what shabu shabu is, look no further. Allow me to introduce you to a world of freshness and quality as we dive headfirst into all things shabu shabu.

To be brutally honest, the food known throughout the world as shabu shabu is not really Japanese. Shabu Shabu originated in Mongolia, and most culinary experts would agree that Genghis Kahn developed this dish to efficiently feed his soldiers in the 13th century. Yes, that Genghis Kahn, the man who almost conquered the whole world. Despite the origins of this delicious food being Mongolian, many regard the food as Japanese because they introduced it to the world.

If you don't know what shabu shabu is, it is basically razor thin slices of premium beef and assorted vegetables cooked in a hot pot. This hot pot is embedded in the dining table (each customer gets their own hot pot directly in front of them) and the customer puts the food into the pot (to cook) at his or her convenience. There are other varieties of shabu shabu that substitute seafood (crab, shrimp, clams, mussels, squid and scallops) for the beef. Also, if you are a vegetarian, you can enjoy just the assorted vegetables in the hot kelp broth. Among the choices for the cooking broth that goes into your hot pot include: chicken and kelp. After eating your meat and vegetables, you have the convenient luxury of having a delicious broth to either cook noodles or risotto in. Shabu Shabu is the ultimate social food because you cook the food at your own pace and you can spend an hour or so engaging in conversation while the food is always fresh and hot because you cook it whenever you want. No stale and cold food here! It truly is the ultimate food for engaging in long conversations while maintaining the essence that is fresh food.

If you end up in shabu shabu rehab, don't blame me, I warned you. This food is my favorite culinary treat. Specifically, the sauces that go with the freshly cooked beef are so amazing. You really have to try it to understand my madness for shabu shabu. I love all foods, but shabu shabu is something I crave at work and in my sleep because of: the savory taste, the unbeatable value and the incredible health benefits. In my most humble opinion, the most perfect foods in the world are the ones that can offer incredible taste while providing a healthy dining experience.

Vintage Recipes For Chinese Style Entrees

Chinese-style meals are not only tasty, they are usually quick, easy, inexpensive and healthy. In my vintage recipe collection I have two great recipes to share.

Chicken and Vegetables Chinese is definitely a recipe that has the above mentioned attributes. It is easy to make, doesn't take much time, the ingredients aren't expensive, and it makes six servings of only 200 calories each. That's a pretty good deal!

CHICKEN AND VEGETABLES CHINESE

1 lb boneless, skinned chicken breast cut into 1 1/2" pieces
2 cans chicken broth or 4 to 5 chicken bouillon cubes dissolved in 3 cups boiling water
1/2 cup raw rice
2 tbsp soy sauce
1/4 tsp ground ginger
2 cups sliced carrots
1 cup sliced green onions
1 small can Chinese vegetables, drained
1/2 cup cooking sherry
1 clove minced garlic
1/4 tsp sage
1/2 cup sliced celery
1/2 cup sliced green pepper (bell pepper)
6-oz pkg frozen pea pods or peas

Brown chicken in a large Pam sprayed pan. Add broth, rice, sherry, soy sauce, garlic and ginger. Simmer, covered, 15 minutes. Add remaining ingredients and simmer until tender. Makes 6 servings of about 200 calories each.

Sweet and Sour Pork slow cooks for one hour but otherwise is a quick recipe. Again, it is not expensive, it is easy and again, it is a healthy meal.

SWEET AND SOUR PORK

1 lb pork tenderloin, cut into strips
oil for browning
1/3 cup water
1 1/2 tbsp cornstarch
1/3 cup brown sugar
1/3 cup vinegar
3/4 cup pineapple juice
2 tsp soy sauce
1 cup sliced mushrooms
2 cups pineapple chunks
1 green pepper, cut in strips

Brown pork in oil. Add water and cook slowly for 1 hour. Add cornstarch, brown sugar, vinegar, pineapple juice, and soy sauce; mix well. Simmer 15 minutes. Add remaining ingredients and simmer 5 minutes. Serve over rice.

Enjoy!

Fish - The Healthy and Nutritious Way

I was watching the channel "Discovery Travel and Living" the other day. Food related shows are definitely one that catches my attention. They are a great source of information about food in particular and of course not to mention the numerous wonderful recipes. Last evening was what I call a "foodie evening" on the channel. This is one reason that I love Thursdays. There is nice program titled "Floyd's India" followed by "Indian Cooking made easy" with Anjum Anand hosting it.

In Floyd's India, he chooses a destination each time and is acquainting his audience with the cuisine of the particular place. He actually does cook some of the traditional or popular recipes. The first episode was on Rajasthan, a state in India. This week however, he decided to put up his tent at the popular tourist destination - Goa. A wonderful episode for seafood lovers. He cooked fish, crab and even mussels.

A sweet coincidence or must I say a "fishy coincidence" that Anjum Anand too decided to have "fish" as her theme for the evening. She cooked delicious lime rice and served it with traditional Indian fish curry from the state of Maharashtra (fish cooked in coconut milk and coriander). Couldn't resist it and so it's fish for lunch today and also my theme for the day.

Fishes offer so much variety. Each fish has it own distinct taste adding that little extra to your dish. So very easy to cook, a little marination and the right ingredients that make it one of the best dishes that you have ever cooked or had. The popularity of fish and chips, I guess does say it all.

A high nutritional value, low in fat and being a rich source of omega 3 fatty acids makes fish a popular choice for a healthy menu. Fish is good for your heart.

It is definitely an important part of several cuisines whether Chinese, Thai, American, French or Indian. The style of cooking may differ from one cuisine to the other however, the final result of a tasty dish is the same whichever style of cooking or school of thought you decide to follow. Fish is wholesome food served with just a salad and a slice of bread. Easy , quick and indeed delicious that's how it is.

Not many however, may be well-versed with buying and cooking fish. Here are a few tips while handling fish:

-The smell and the looks of the fish are major indicators which would help you make the right decision while buying fish.

-It should smell fresh. It must definitely not have a stale smell. If that is so, then it sure is a no...no.

-It must look appealing. Must look fresh and the skin must be firm. When you touch the skin it must be tight and not leave a depression on the surface. There must be no discoloration.

-The eyes must be bright and red on the underneath.

-Fish cook really fast and so do ensure that you do not end up overcooking it.

With a variety of ways to cook it, there sure is lot of scope for experimenting. Each one to his own taste...that's the way it is.

What's For Dinner? 30-Minute Menus For Week of Oct 19

How would you like to put dinner on your table in 30-minutes flat? You can with these menus!

Are you making plans for a Spooky Halloween or a Fall Festival? I am - this is going to be a very busy week getting ready for a Halloween Party for my Sunday school class so I have included quick and simple 30-minute menus this week. You can use your precious time getting for fun Fall events using these menus!

We are having company Saturday night so I have planned an elegant meal. I will add appetizers of prochuttio wrapped bread sticks, a wedge of cheese (brie or similar) with assorted crackers, and salsa with veggies for a tasty beginning to our meal. The bread sticks, salsa, and bagged pre-cut veggies will be purchased making it very easy on the hostess! I will even have time for a glass of wine before the company arrives and will be relaxed and ready (now this is my kind of entertaining!).

I hope you have a great week!

Sunday: Eye of the Round Roast Beef with Peppercorn Sauce (crock pot, save some beef for Wednesday), Mashed Potatoes, Chop House Salad, Individual Boston Cream Tortes (pound cake with instant pudding mix)

Monday: Bistro Chicken (chicken tenders, canned tomatoes), Linguini, Green Beans, Caramelized Peaches and Cream (purchased whipped cream)

Tuesday: Thai Shrimp (packaged mix, cleaned and deveined shrimp), Angel Hair Pasta, Cuke and Honeydew Salad, Strawberry Shortcakes (purchased sponge cake shells and whipped cream)

Wednesday: Blue Cheese Crusted Beef Stew (beef from Sunday, blue cheese folded into purchased pie crust for topper), Fruit Salad, Apple Dumplings (purchased pie crust wrapped around cored and filled apples)

Thursday: Turkey Tetrazzini (precooked turkey or chicken - I will use canned chicken), Broccoli Vegetable Medley, Ice Cream with Pecan Shortbread Cookies (purchased ice cream and cookies)

Friday: Fresh Tomato and Double Cheese Tart (puff pastry), French Green Beans, Pineapple Salad, Embellished Chocolate Cookies (purchased cookie dough)

Saturday: Grilled Salmon with Dill Butter, Long Grain and Wild Rice (boxed), Snow Peas, Tossed Salad (bagged salad), Lemon Affogato (purchased lemoncello liqueur)

I sincerely hope you have fun with your meal planning and preparation,

Elizabeth Randall and Family

MomsMealConnection is designed to help busy moms everywhere prepare meals - family meals, holiday celebrations, and special dinners plus entertaining - through recipe and meal planning links. Most of the links are fast, fun, and free to use. Who has time to waste searching endlessly through the web? Certainly not us moms!

I have started a new feature on my web page, http://www.MomsMealConnection.com - I am creating Complete Menu Plans using my 30-minute menus: The Complete Menu Plans give you recipes and step-by-step instructions for preparing the complete meal (not just the entree as most meal plans do) in 30 minutes - flat!

I even include a grocery list to save unnecessary trips to the grocery store.

These are eComplete Menu Plans so you can order the menu plan now and use it for dinner tonight!

You won't have to spend your precious time thinking of menu ideas and then looking up the recipes - I will send it all directly to you!

If you have found my 30-minute menus helpful, then you must check out the 30-Minute Complete Menu Plans!

Shrimp and Grits - Simple Food, Not Fast Food

When you hear the words shrimp and grits, you naturally think of the Southern states that border the Gulf of Mexico: Alabama, Mississippi, and Louisiana. This is not a dish prepared often in Florida or Texas, since these states have developed different cuisines of their own. Texas is the oil and beef region, while Florida is a bit of heaven for senior citizens and college kids.

Shrimp and grits is a simple dish. You cook the grits and you cook the shrimp and just before serving, mix them together, right? Well, sort of. Grits are a versatile food. They can easily be turned into a base for sweet or savory or spicy dishes, or even eaten on their own like porridge.

When cooking shrimp and grits, it's a good idea to cook the grits based on your plans with the shrimp. Say you were in the mood for a spicy dish. You decide to cook garlic shrimp, using fresh garlic along with some finely diced peppers and onions. Since the grits won't cook as quickly as the shrimp and vegetables, you'll want to be sure to get them started first.

Now, we could set the grits boiling in plain water, but where would the flavor be in that? Better to use a low-sodium chicken or vegetable broth mixed with a broth made by boiling the shells of the peeled shrimp in a pan of water for a few minutes. Once the grits are simmering (remember to stir occasionally), you can start on cooking the shrimp.

Put cut up onions and peppers together with the dried spices into a fairly hot frying pan with a good deal of butter and saute till softened, remembering to stir frequently. When the onions are halfway cooked, slide the garlic in. After cooking, put the mixture to one side. When the grits are ready, blend in a bit of cream, turn up the heat under the shrimp pot, and add a bit of lemon rind along with the shrimp. The shrimp should be cooked till they're pink. Take them off the burner, throw in a little chopped parsley, and pour in the lemon juice. When serving, the shrimp should be placed on top of a mound of grits.

I know it's a cliche, but salt and pepper and spice to taste. Good herbs and spices for this dish include ginger, cayenne, dill, and parsley. Don't be afraid to experiment, but remember that shrimp & grits are simple flavors that, though they mix well with a lot of things, are easily overwhelmed by too many strong flavors in the dish.

Cooking Stew

The kitchen is your work room; it can be a place of stress or a place of release. However, whatever your kitchen is to you, it is a great place to make a stew for the whole family. Perhaps this sounds a little daunting, after all, stews are a serious cooking project, however, the result can calm any mood and make a would-be-boring dinner, into an extravaganza worth remembering.

I have three favorite stew recipes to recommend to you; the Chuckwagon Stew Recipe, Montana Cowboy Stew Recipe, and Amish Beef Stew Recipe.

Chuckwagon Stew

Chuckwagon stew is an old-time favorite for stew makers, because it is a recipe stew that almost everyone is familiar with and one which everyone likes. You need a pound and a half of beef, half a pound of sliced sausage, a white onion, four potatoes, and a can of baked beans. This dish takes about eight to ten hours to stew in a slow cooker, gradually spooning the bean s in every hour or so. This will serve six people, each serving having about 600 calories.

Montana Cowboy Stew

For this stew you need more potatoes, about 8, an onion, green beans, 3 cans of cream of chicken soup (any brand). Coat the beef with flour, salt, pepper, and garlic powder, to help add flavor to the beef. Put the beef in a plastic bag with all those ingredients, shake until fully covered. Fry the meat while slowly roasting the potatoes and onions. Combine these two together when fully cooked, and add the soup over everything. This stew cooks much fast in four hours, and serves ten people.

Amish Beef Stew

Amish Beef stew is much more vegetable based, if you have would like a little healthier stew. There is no sausage in this stew, just beef, combined with flour, onions, potatoes, carrots, celery, and a cup of tomato juice. Because this has less meat, the tomatoes help create a more marinated, thicker consistency to the stew.

Stew is on of those American classics that can serve a large group of people, or can keep for a week of leftovers for the family.