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My dad was more like someone you’d see in one of those Martin Scorsese period pieces. He was a small-time banker working in Queens and never made more than $50,000 a year. Though my father wasn’t Italian, several of his clients were in the mob, and they always treated him really well. Sometimes he’d come home with twenty pounds of meat they’d given him, or cheese and olive oil, caviar and booze—stuff we couldn’t afford.
In his debut cookbook, Tesar, who runs various Dallas restaurants, cuts right to the chase, beginning with steak prepared with a straightforward method he calls “back to the pan.” That pan should be ... The book starts with a brief history of how Tesar found his way to the Texas steakhouse restaurant business, it's a fascinating insight. It was also during this time that I had my first steak.
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My station was the grill, the steak broiler, rack of lamb persillade, and the Dover sole. Estimated delivery dates - opens in a new window or tab include seller's handling time, origin ZIP Code, destination ZIP Code and time of acceptance and will depend on shipping service selected and receipt of cleared payment. Delivery times may vary, especially during peak periods. Delivery time is estimated using our proprietary method which is based on the buyer's proximity to the item location, the shipping service selected, the seller's shipping history, and other factors. When I cook a steak it is a pathetic, sad, horrible thing. Cooking a steak for me means I’m going to be eating shoe leather.
Portland Farmers Market Cookbook: ...
Every Christmas Eve was the Feast of the Seven Fishes—squid, clams, fried flounder, fluke, every type of fish known to man. On the weekends at our house in the Hamptons, we would always have guests. You’d wake up, and there’d be ten people at the breakfast table, with my mother scrambling eggs and frying bacon for a small army. Every once in a while, I’d be asked to make eggs Benedict because I had shown an interest in the kitchen.
Pierre cooked effortlessly, in an apron and with a cigarette balanced on his lip like Errol Flynn. Unlike entrepreneur chefs nowadays who run to put on a chef’s coat before going out on the floor to meet guests, Pierre never wore a chef’s coat at night. He wore a gorgeous suit and worked the floor like a pro—always perfectly dressed, always perfectly charming. His slicked black hair and little French mustache were accessorized with Cartier, Hermès, and an eternally half-full glass of champagne. Magic’s was a legendary place in Westhampton in the ’70s.
Shari Lewis and Lamb Chop: The Team That Changed Children's Television (Hardback
My mother was relentlessly in the kitchen, putting breakfast, lunch, and dinner out for, at minimum, the four of us—and for five times that when the extended family came over. So, in a way, I’ve always been in the restaurant business—as busboy, server, and host in my own home. My wish is that you will create the ideal steakhouse meal at home. All the tools, techniques, and, nowadays, great meat are available to you. A delicious, perfectly cooked piece of meat is a precious thing—I hope it means as much to you as it does to me. A book that has been read but is in good condition.
I graduated high school early at seventeen and moved in with the guys from Magic’s. This time of my life still glows in my memory—working, cooking, listening to music, surfing. If you're going to deep fry something, I always recommend temper as the batter. It's one of the million millions of things about foods that the Japanese have nailed.
Most chefs have a lot of tension and a lot of energy. One thing most people don’t know about me is that every day I run. Like a frigging windup doll, I get on a treadmill and race my legs for an hour, sometimes more.
You'll stay much more clean and sane that way. At first, I was the dishwasher, washing every plate by hand. The next summer, I graduated to putting tomato and lettuce on the plates, and I made tuna fish sandwiches at lunch. The following year, I was full-on in the kitchen—cooking steaks and burgers and starting to realize I have a pretty good touch, even with this simple food. I just instinctively knew when to flip the steaks, when to turn the heat down. That year, 1976, I decided to stay out in the Hamptons year round instead of going back to attend school and live in Queens.
In the South of France, Francine had met these two elegant chefs, Pierre and Alain, whom she brought to New York and helped get fixed up in this restaurant in the Hamptons. Their place was a major step above Magic’s—classic French food rendered by real French chefs. In its heyday, to get a reservation at Club Pierre on a Friday night was next to impossible. I’m not sure where the energy comes from. I heard my biological father was an Irish gangster, but I don’t know for sure. They put me up for adoption as an infant only weeks old, and I was taken in by second-generation immigrants, a Czechoslovakian couple already in middle age.
Drop the onion rings into the tempura batter. The world’s #1 eTextbook reader for students.VitalSource is the leading provider of online textbooks and course materials. More than 15 million users have used our Bookshelf platform over the past year to improve their learning experience and outcomes. With anytime, anywhere access and built-in tools like highlighters, flashcards, and study groups, it’s easy to see why so many students are going digital with Bookshelf. At age twenty, I left for Club Pierre, a swanky new restaurant opened by the rich New Yorker Francine Farkas, whose husband owned Alexander’s department store.
I wanted to celebrate and honor meat, not exploit it. Carefully drop the onion rings into the hot oil. Cook until they are golden brown, flipping them a couple of times so they cook evenly. In a bowl, combine the rice flour with the salt. Remove the onion rings from the buttermilk, a few at a time and let the excess buttermilk drip off.
I'm an onion ring fanatic, and I've tried so many in the world. It was either at Kraft Steak or BLT steak in New York where I first had tempura onion rings, and they blew my mind. The test of a good onion ring is one that you can eat bite by bite without the piece of onion slithering out from inside the batter and slapping you in the face. This recipe will give you such majestic, perfectly flavored rings. It will sound like a production to those at home but it's not bad if you stay organized. My advice – use one designated hand to dredge the onions in the rice flour, and use the other hand to dip them in the batter.
Marketing Management in Africa, Hardcover by Tesar, George (EDT); Anderson, S...
It was these customers and their lively, intellectual conversation that caused me to fall in love with the romance of the restaurant business. The guests were the most interesting people I could ever imagine. Two friends from the beach were both cooks at this celebrated local joint, Magic’s Pub, and lived in the apartment above it. They got me a job as dishwasher, the beginning of my restaurant career. To Josh Ozersky, the world’s greatest carnivore, who taught me so much and inspired my cooking with his enthusiasm and passion.
But I can cook—and our family’s cooking took a new turn as more and more of our lives revolved around the water. Our cuisine wasn’t farm to table; it was bay to table. A passionate fishermen, he’d often take me out with him to cast lines for flounder. He knew all the local fishermen and clammers and oystermen, and many a night, he came home with a bounty of the freshest seafood.
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