A PET'S TEN COMMANDMENTS

A PET'S TEN COMMANDMENTS


1. My life is likely to last 10-15 years. Any separation from you is likely to be painful.

2. Give me time to understand what you want of me

3. Place your trust in me. It is crucial for my well-being.

4. Don't be angry with me for long and don't lock me up as punishment. You have your work, your friends, your entertainment, but I have only you.

5. Talk to me. Even if I don't understand your words, I do understand your voice when speaking to me.

6. Be aware that however you treat me, I will never forget it.

7. Before you hit me, before you strike me, remember that I could hurt you, and yet, I choose not to bite you.

8. Before you scold me for being lazy or uncooperative, ask yourself if something might be bothering me. Perhaps I'm not getting the right food, I have been in the sun too long, or my heart might be getting old or weak.

9. Please take care of me when I grow old. You too, will grow old.

10. On the ultimate difficult journey, go with me please. Never say you can't bear to watch. Don't make me face this alone. Everything is easier for me if you are there, because I love you so.


Take a moment today to thank God for your pets. Enjoy and take good care of them. Life would be a much duller, less joyful experience without God's critters. ~Now please pass this on to other pet owners. We do not have to wait for Heaven, to be surrounded by hope, love, and joyfulness. It is here on earth and has four legs!

This was sent to me, by one of our dearest and closest Friend, and Dog lover

Etelle Wachs

When I was growing up on Long Island New York, my Mom would always make her famous Honey Balls also know as Pignolata or Stufoli for Christmas, a sweet little dough ball that is deep fried in oil and then submerged in hot honey and cooked, so that the honey is infused into the dough, then she would add Candy sprinkles and sit them on a large platter for all of us to enjoy.

My sister Margaret took over when my Mom could no longer make them, and would always bring me up some when I lived in upstate New York. Now that I am living here I figured that since I am a chef, I would make my own, so last year, I made my very first batch of Honey Balls for Christmas, and it was a instant success, with my family and friends here in Merida.
So, here is my Moms recipe for all to enjoy.

My MOM’S HONEY BALLS (Pignolata or Stufoli)

2 cups flour
½ stick of butter
2 t Baking Powder
3 eggs beaten
½ t salt
3 cups canola oil
1-¼ cups honey
Candy sprinkles



In a large mixing bowl, combine flour, baking powder and salt. make a well in the center and fill with the wine, ½ c of oil, and the beaten eggs. Gradually scoop small amounts of flour from the outside edges of the well and move to center, combining all ingredients with your fingers as you work.
After dough is of even texture throughout, knead it on a lightly floured surface for 3 minutes or until smooth, soft and elastic.

Roll out dough to a thickness of ¼ inch. Cut into thin strips, then roll each strip into a pencil shape with your hands. Cut off nuggets ¼-inch long. To form little balls, stretch each nugget slightly over your middle fingertip as you roll it lightly.

Heat honey in a large frying pan, to accommodate the amount of honey balls you have. Add the honey balls and mix.
Transfer to a large platter and add sprinkles.

Vegetable Beef Soup on the Ocean

Yesterday, Cristy and myself, took a trip to Chuburna Yucatan , a fishing town on the Golf Coast to see our friends Peter & Lil Wilson of Ohio, they are renting an ocean house here, and invited us up to visit. We met Lil and Peter when we found them a Ocean Rental house , in the beginning of December, and have been friends since. And they are THE BIGGEST COLLEGE FOOTBALL FANS I know next to my Brother George.




When we arrived, they welcome us, with big open arms, hugs and kisses.

As soon as we walked in, we could smell this heavenly aroma of soup cooking, Lil was cooking a pot of Vegetable Beef Soup, that she makes with two large cans of vegetable juice, vegetables and beef shanks.








So, after the aroma got the best of us, we decided to have her soup. What, a nice experience having Vegetable Beef Soup at a Ocean House, it was so delicious, harty with plenty of meaty with the right amount of vegetables. Not only was the soup great, but the fact that we have found new friends here in Mexico.



Thank you Lil and Pete Wilson
we love you guys

Bob and Cristy

ps. Sorry I broke your Lighted Ohio State Football cup when I put it in the Microwave to heat my coffee.

Lil's Recipe

4-6 beef shanks with the bone

2 large bottle of vegetable juice

4 cups of water

2lb of cubed beef

3 cans chopped or stewed tomatoes

Place all in large pot and cook about 2 hours on med. to low heat. When it starts getting good and hot, add chopped onion (if you prefer) celery, parsley and approx 8 beef bullion cubes, you may add them one at a time for your desired flavor. And 2 tablespoons of pepper and salt. Cook till meat is done. Remove all meat from pot and de-bone the shanks. Set aside. Put potatoes and carrots in the broth. When they are just right, not overcooked, add 1 bag of frozen corn, 1 bag frozen peas, and any other frozen veg you like. I also sometimes like to add a few cans of V 8 spicy juice After you experiment, you can take an add a few tablespoons of sugar for a different flavor. After veggies are right put back in your meat. This will help keeping the meat from becomming too stringy in your soup.

Buon Appetite

Rafa Cruet's Pots de Creme Recipe

Rafa Cruet , is one of my dearest friends here in Merida, and he was also my best man when Cristy and I got married in 2003, let me tell you, that Rafa is one hell of a cook, and when I first met him before we were married, in 2001, he had us over for dinner, and for desert he made us Pots de Creme, it was so good, I could not believe that there was so much flavor in such a small little pot, it was a heavenly experience.

What is Pots de Creme? well, it refers to both the custard dessert as well as the small lidded pots this dessert is served in. Pots de creme, or pot-au-creme translates from French to English as "pot of cream". The French do not have a word for "custard" the dish is simply referred to as "creme". The pots may also be referred to as "petits pots". Technically the pots de creme is a lightly set, baked custard. The "traditional" proportions for this dessert is one whole egg to every five egg yolks for 2 1/2 to 3 cups of liquid. A dessert made with these basic proportions will yield a barely firm custard. This is why the custard is best served in small pots (or ramekins).

Here is

Rafa’s Pots de Creme

2 cups heavy cream
4 egg yokes
5 teaspoons granulated sugar
1/8 teaspoon salt
1 tablespoon grated orange rind
2 tablespoons Grand Marnier
Candied violets

1. Place the cream is a saucepan and bring it almost but not quite to a boil.
2. Meanwhile, beat the egg yolks, sugar, and salt until light and lemon colored. Gradually add the cream to the egg yolks, stirring with a wire whisk.
3. Place the saucepan over low heat (using an asbestos pad or a double boiler) and stir with a wooden spoon until the custard thickens and coats the spoon. Immediately set it in a basin of cold water to stop the cooking action.
4. Sit in the grated rind and Grand Marnier. Pour the custard into individual crème cups or custard cups and chill thoroughly, at least four hours. Garnish each if desired with a candied violet.

Substitute the Grand Marnier with any liqueur of your preference.

Buon Appetito

Chef Bob

I am Craving a Real American Beef Hot Dog

One of the downfalls about living here in Beautiful Merida, Yucatan, is that I can not find some good American Style Beef Hot Dogs.

A few months ago, my Brother George sent me this photo of three Sabrett Beef Hot Dogs, with mustard ,on a plate with Crinkle cut French Fries that he was having that night for dinner.

He was getting back at me for posting a photo on Facebook I took of some Spaghetti Bolognese, I had made the night before.
I was now dying for a good beef hot dog, and needed to find one ASAP.
I am sorry to say, I could only find Turkey and Chicken Hot Dogs, from a street cart.
I was desperate, what could I do, and so bought a Hot Dog from a street cart in Col Maya,and let me tell you, it was so bad, that I could not finish it. And the Hamburgers the carts sell, please Kill me, I am in shock when I look at what they call Hamburgers, it looks like a paper coaster you put glass on.

I have tried so many Hot Dog carts, and none sell Beef Hot Dogs. The closest that I come to it, is making my own pork hot dogs that I buy from Sam's Club.

First I boil them, then I grill them, and I make some New York Style suited Onions.

Here is a photo of the Pork Hot Dogs I made.



I do not understand why nobody sells Beef Hot Dogs here, I hate them rubbery Turkey or Chicken hot dogs that everyone one sells.

Oh how I long for a good Beef Sabrett Hot Dog, with Sauerkraut




I have tried Sam's and they do not sell them, just the Pork ones.

Please, does anyone here in Merida, know where I can buy Beef Hot Dogs, so I can make a real Hot Dog.

My Italian Meatballs

My Italian Meatballs

Meatballs Mixture:

½ cup chicken stock

½ large sweet onion

3 cloves garlic, peeled

½ bunch parsley, stemmed and coarsely chopped

½ pound ground beef

½ pound ground pork

½ pound ground veal- if you can fine it in Mexico

½ cup plain bread crumbs

2 large eggs

½ cup Parmigiano-Reggiano cheese, grated

½ large sweet onion

½ bunch parsley, stemmed and coarsely chopped

2 pinches red pepper flakes

3 pinches of dried leaf basil

2 to 3 pinches salt

Olive oil for frying

4 cups of marinara sauce

To prepare meatballs:

In a large bowl, combine the beef, pork, veal, diced onions,bread crumbs, eggs, cheese, red pepper and salt with the chicken stock. Mix until the mixture is uniform. Add another egg if the mixture doesn't seem to hold together well. Do not over mix. With lightly oiled hands, form the mixture into balls a little larger than golf balls.

Pour about ½ inch of extra virgin olive oil into a straight-sided, wide sauté pan and heat over medium-high heat. In a separate large saucepan, heat the marinara sauce.

( You can also just put the raw meatballs into your hot sauce, but you need to let it cook)

Working in batches, add the meatballs to the oil and brown, turning once. Using a slotted spoon, remove the meatballs from the oil and place them into the saucepan of marinara. They should be submerged. Cover and simmer for 30 minutes or until the meatballs are cooked through and tender.

Serve alone or over spaghetti or on a Italian Bread

Buon Appetito!!

Chef Bob Lissandrello

Sunday Gravy

When my Sicilian Grandmother Mary Demarco was growing up in Sicily at the turn of the century, she said that her Mom would make a Sunday Gravy, with Meat, and at times, this was the only meat the family would have all week, so she would rub some sauce on her apron and wear it the next day on Monday morning, this would to let her friends know that The Demaco's Had a Hearty Sunday Gravy.

My Mom, Marie Lissandrello,would make Sunday Gravy pretty much every Sunday, and she would put in the sauce, Italian Meatball's, pork neck bones or spareribs, Italian pork sausages

with fennel,and of course Bracioles.

We would sit at our dinner table and enjoy this Sunday Feast, and my Dad
would love to have his red wine with dinner, and play his Italian Records, and one of my favorites was Al Martino and Jerry Vale.

And it would not be a large Sunday Dinner without our German Neighbor Harold Dermett, sneaking over to try whatever dish my Mom had cooked. he would always say " Oh,I just eat dinner" but would have a full plate of my Moms food.

And if we were super lucky, my Mom would have made one of her outstanding Apple Pies for dessert, I have yet to taste a Apple pie like hers, but then again, there is my brother Johnny's Apple Pie, and that is to die for. If she did not make the pie, we always had A&P Brand Neapolitan Ice Cream in the freezer, YUCK .... and my Dad would have Peaches with Red Wine.

How I miss my Mom's Sunday Gravy and cooking, and I miss Her too.


That is me on the Left, and my Brother John on the Right with my Mom 1965

Restaurant Reviews

Starting this Monday, December 14th 2009, I will be the official Restaurant Food Critic, for Yolisto, a web site for the International Community here in Merida, Yucatan Mexico.

I plan, on giving an honest opinion of what I think of each restaurant that I will be visiting.

And I am open to any offers for local restaurants to have me visit, and try out their place. I will be posting two reviews a week. So Sign Up Today and check us out http://www.yolisto.com/

Chef Bob Lissandrello

Pat Lissandrello's BAKED STUFFED CLAMS

Pat Lissandrello's BAKED STUFFED CLAMS

This is a recipe from my Sister-in-Law Pat Fay Lissandrello from Limerick, Maine

And her Clams are Homemade, and out of this world. Thank you Pat

SERVES 4

10 Empty clamshells or scallop shells
2 Cans minced clams
1 can of CHOPPED clams
1 Clove of chopped garlic
5 cooked pieces of bacon ( minced up after it is cooked )
1 Onion chopped up
1 T Chopped parsley
½ T Oregano
¼ t Thyme
2 T Olive oil
1/3 C White wine
½ C Permesan cheese
Italian Bread crumbs
Lemon Juice

1) Saute garlic and onion
2) Pour in clams and Juice from ONE can
3) Add spices and White Wine, and let simmer
4) Now stir in enough Italian bread crumbs to make a soft moist stuffing add bacon.
5) spoon in mixture into each shell
6) spoon ON approximately ONE teaspoon of cheese on each shell
7) Bake at 175c ( 350*) for 15 – 20 mins
8) Sprinkle with lemon juice