Yucatan Food Critic

Reviewed: Hennessy´s Irish Pub and Restaurant Merida Mexico

2011-11-27T12:00:00.000-08:00

When I was living in Up-State New York, I loved to listen to Proud to Be Irish Irish music that was played on the Radio and still is today, Sundays from 12:00 noon to 3:00pm NY time, on 88.3 The Saint
Copy and Paste this> http://tuner1.dc1.sonixtream.com/solon/media/tuner/tuner?aff=wvcr

I love Irish music, and when I hear it, it makes me think of back home, driving the green hills of the Green Mountains in the Catskills. I also love Traditional Irish food, so when my wife and I discovered Hennessy´s Irish Pub and Restaurant owned restaurateur by Sean Hennessy,from Ireland, Hennessy's is located on Paseo de Montejo in Merida, a few doors down, and on the same side of the street as Rosas & Xocolate Hotel. We knew we wanted to try it out, so, this month, my wife Cristy and I had a visit.

As we walked in we were greeted by two very friendly gentlemen and showed us to our seats, and as you know from my past reviews, that the seats in a restaurant are very important to me, and the seats here are very comfortable. We were lucky to get Noe the Head Waiter; he is very good, and friendly.

The décor is very warm and welcomes you into the restaurant, with lots of wood, and woodwork. Living here in Mexico, I get so tired of seeing concrete, stone, and more concrete, so when I see a house or restaurant with fantastic woodwork, I love it. The bar alone will get your attention, with its fine woodwork and warmth.

Hennessy´s specials are written on a chalk board on the wall, and that alone makes me happy, I hate when you ask your server what the specials are, and they say it so fast, or they don´t remember them all.

The day we went to Hennessy´s there, were many Americans and Canadians enjoying lunch there too.
Noe took our drink order and we ordered an appetizer, called “Paté Con Arugula” A serving of Chicken Live Paté with a touch of cognac, served with Arugula and toasted bread. $60.00 mxp

This was delicious, and you can tell it was just made fresh.

We both love batter dipped Fish and Chips, so we ordered Hennessy´s Fish and Chips.
Crunchy beer battered fish with a touch of chili, potato wedges and homemade tartar sauce

As we enjoyed or appetizer, I had asked Noe our waiter if he could put on some Irish music, and he did it at that moment, and this Italian LOVES IRISH MUSIC.

The walls of the restaurant are many fine photos and painting of scenes from Ireland, and many advertisements for Guinness Beer, but we were in an Irish Pub, and if I did not see any of that I would be worried.

We waited only a few minutes, and our Hennessy´s Fish and Chips arrived, and let me tell you, it was delicious, hot, crispy coating on the fish, and the potato wedges were very good also. The tartar sauce I had, was one of the best I have ever had, they hit that on the head.

It would have been nice to have had some cold Cole Slaw with this, but they did not have any. I also felt that it would have been better if they left the touch of chili out, eating Irish food this Chef feels they should omit the chili, it was still very good, and we will go back.

The prices are on the high side, for the fish and chips, it cost us $145.00 mxp we would have been happier with a price around $95.00 mxp

My wife tried a Ice Cold Beer on Tap, and she Loved it, the funny thing is, it was a Mexican Beer!!

We did not try their deserts, but want to the next time we go back.

Hennessy´s Chef is Chef Jesus Martinez who is a well known Chef from Mexico City, he worked in Pujol one of the best restaurants in Mexico City

Hennessy´s Irish Pub and Restaurant also serves Steaks, Burgers, Chicken, Pasta, Sea Food, Mussels, and dishes for vegetarians

I give Hennessy´s Irish Pub and Restaurant 3 ½ Chef Hats out of 5

Web Site: http://hennessysirishpub.com/thepub.shtml

Location:
Paseo Montejo. C 56-A No. 486A x 41 y 43, 97000 Mérida, Mexico

Hours Mon - Wed: 12:00 pm - 12:00 am

Thu - Sat: 12:00 pm - 3:00 am

Sun: 12:00 pm - 12:00 am

Description A traditional Irish Pub in Mérida!

Street Parking

Valet

Payment Options: Visa, American Express, Master Card

Services Takes Reservations
Walk-Ins Welcome
Good For Groups
Take Out
Outdoor Seating
Specialties Lunch, Dinner
Drinks

Phone (999) 923-8993

Website http://www.hennessysirishpub.com

PRICE GOUGING at The Italian Coffee Company

2011-10-16T20:23:00.000-07:00

Today my wife, and her mom went into the Altabrisa Mall, Merida Yucatan Mexico store, and we sat down and ordered 3 diet cokes, they gave us 3 diet cokes in a can, and when we got the bill it was $75.00 MXN pesos, THIS IS PRICE GOUGING, and we will NEVER go to this DUMP OF A CAFE AGAIN. My God what a rip off, this company shou

ld be ashamed to charge as much as a diet coke New York City, and I

think it cost less there.

I will tell as many people I know not to go to the The Italian Coffee Company, thank GOD we did not buy a sandwich, we would have to take out a bank loan!!!

Chef Bob

NewYorkChef

Yucatan Food Critic for www.Yolisto.com

Reviewed: Le Rueda Parrilla Gaucha

2011-09-02T10:01:00.000-07:00

Reviewed: Le Rueda Parrilla Gaucha

There is an old Western television show I love called, "Gunsmoke." The
other day, I watched an episode from 1956, and in it they were eating a
nice, big, juicy steak at the restaurant Delmonico's, and it had me
wanting a nice steak of my own. We asked around, and got word of a very
good steak house in Merida called, "Le Rueda Parrilla Gaucha."

The restaurant is located in the Colonia Emiliano Zapato neighborhood of
Merida. As you pull up to the restaurant, you will see that there is
very little parking, but they do have a parking lot on the side road to
the right. They have a take-out room to the left, but if you walk around
to the right, you will enter the restaurant.

The place is rustic with a cattle rustling theme, and has a big hide of
a cow hanging on the main wall. You will also notice that in the back
there is a place for the kids to play, a very good idea. The restaurant itself is

very large and open, with dark brown colors all around you, like many good

steak houses in the States. They have decorative wooden wine racks built into

the walls, and being from the north of the US, I miss all the wood you find in

many restaurants. The chairs are nice and comfortable, and the waiter is fast

to arrive at your table.

The restaurant is owned and operated by Carlos Perez and his wife Ana
Compos. They started off having parties for kids, and then sold the
steaks for take-out only. Soon, they realized they needed to expand,
closed the party area, and built the dinning room.

The place is very load and noisy, and like most restaurant here in
Yucatan, they have two televisions showing music videos. This is not a
place to come if you want to talk, or romance your loved one. This place
is for steak; good steak, and that's it. Talking is out; I could not
hear a word my wife Cristy was saying to me. We had to use sign
language!

The prices are not cheap nor are they high; I feel that they are just
right.

To start off, Cristy ordered a cold beer, and I had a Coke Light. Our
drinks came out in seconds, along with our appetizer. The drinks were
ice cold, which I love.

For our appetizer, we ordered chistorra asada ala parrilla for $55.00
MXP, a skinny sausage that is grilled, and served with hot corn and
flour tortillas. This was delicious, moist and with that great
charbroiled taste.

Le Rueda offers 3 sizes in the family meal packs: The "Family Package"
for $330.00, the "Half Family" for $205.00, & Individual size for
$120.00 MXP.

We ordered the "Half Family" dinner, called Churrasco, that is steak
marinated with peppers, and rosemary oil. It includes small baby oven
roasted potatoes, and a large grilled onion.

We ordered our steak medium-rare, and that's how it came out. Not only
did it come out cooked to perfection, but it was absolutely delicious,
juicy and tender, with a fine charbroiled taste. The oven roasted baby
potatoes were cooked just right with herbs and rosemary oil.

Le Rueda also offers many other kinds of steaks, including Kobe Beef
Steaks. If you are very hungry you can try the Porter House Steak, which
is 700 grams of meat for $295.00 MXP. That's a lot of meat!

Le Rueda Parrilla Gaucha also has nice salads from $47.00 MXP to $55.00
MXP, as well as desserts, cheesecakes, ice cream, and chocolate mousse.

The waiter was knowledgeable, kind and fast, and your order comes out
extremely fast, too.

This is not a place for a Vegetarian or a person that wants fish. There
is none to be found here... just red meat.

Le Rueda Parrilla Gaucha earns negative points because they do not take
credit or debit cards. You need to bring cash.

The bathrooms are clean and small, and yes they do have the toilet
seats. Nothing worse than going to a restaurant and finding that there
are no toilet seats on the toilets. And like a lot of Mexican bathrooms
the stalls door almost touches your face, when it closes.

The bill for my wife and I, with drinks and tip, was $370.00 MXP, and we
ate like a King and a Queen. In my opinion, it was one of the best
steaks I have had since I arrived in Mexico, and I will definitely go
back. Next time, we will try going on a weekday, as the weekends are too
noisy for us on a weekday; the week-ends are too noisy for us.

You need to give Le Rueda Parrilla Gaucha a try, but go hungry. They
would have received 4 Chef hats, but the fact that they do not accept
credit or debit cards is unheard of, in a restaurant this size. And the
place is way too noisy; if they lay down some carpet it will help with
the noise.

I give Le Rueda Parrilla Gaucha 3 Chef Hats out of 4.

Calle 37 # 352-A x 28 y 30

Col Emiliano Zapato

Merida

999-944-4584

Take Prolongacion de Montejo, and turn right at the restaurant that
sells panuchos "Terrazita Del Norte." After you pass Telmex you will see
the restaurant on your right side.

Tues to Sun

12:30 to 5:00pm

Tues to Sat

7:30pm to 12:00am

Buon Appetito!

REVIEWED: LA FRAGUA FONDUE RESTAURANT

2011-08-18T09:51:00.000-07:00

REVIEWED: RESTAURANT LA FRAGUA

When I think of eating a good fondue, it conjures up images for me
of alpine ski huts, deep snow and 20°F weather, and The William Tell Inn Swiss German Restaurant in West Alton, New Hampshire where I worked when I was in my 20’s, and I wish to God, they were here, what a restaurant, The Owner Chef, Peter is best Chef I know, and the food is spectacular.

Well, we don't get much snow or cold weather in Yucatan Mexico, but
that doesn't mean we can't enjoy a good fondue dinner.

Fondue is melted cheese served in a communal pot (caquelon) over a spirit lamp (rechaud), and eaten by dipping long-stemmed forks with breads and meats ,brocolli,
mushrooms, potatos, etc. into hot cheese or oil. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and became popular in North America in the 1960s.

Since the 1950s, the name "fondue" has been generalized to other
dishes where a food is dipped into a comunal pot
of hot liquid: chocolate fondue, where pieces of fruit are dipped into a melted
chocolate mixture, and fondue bourguignonne, where pieces of meat are cooked in
hot oil.

My wife and I discovered a Small Fondue Restaurant on Calle 50 in Francisco de Montejo called
“La Fragua Restaurant” they specialize in fondues of all types, and pastas, and tacos. We went there for the fondue,since I have been craving for it.

As we entered the restaurant we were greeted by the owner herself
Marianela Hernandez, a very nice and warm host, and her partner
and friend Ricardo Aiza Gonzalez.

There are seats out in the coverd patio, and you can eat outside,but we eat inside, where there is cool air conditioning, very nice décor and painting done by the owner herself.

It is very cozy and romantic inside, with many cute knick knacks on
the walls. They do have the hated Coke Seats, but they also have some nice
wooden chairs that we used. My wife Cristy wanted to try some pasta, so Cristy ordered the "
Pasta Pomodoro ( Tomato sauce with white wine and garlic ) Her pasta had no flavor, and the sauce was blain, with no pleasent plate presentation at all.

I tried the "Pasta Carbonara ( Pasta mixed with egg
yolks,Bacon Bits,Cheese, and cream ) and my Carbonara, was way too starchy and had no taste of the bacon at all, since the bacon was under cooked, it did not give the dish any flavor, and the cheeses seemed to be something other then Parmigiana Cheese.
Each Pasta dish is $60 mxp

But we came here for the Fondue, so we ordered

“Queso Holandes ( Marca el Gallo )” for $110 mxp the Chef uses Queso de bola holandés and Gruyere cheese , then she adds Some cherry liqueur called Kirsch. The cheeses are then
heated slowly so that it does not lump up, and they serve you small
chunks of bread or for an extra cost ,meat to dip it into the hot melted delicious cheese.

Now, this is why we went here, and this alone was DELICIOUS, the
mixture of the Bolla and Gruyere cheese, were spot on. The bread soaked up that hot creamy cheesy mixture, and we really enjoyed this. The Fondue alone is worth the visit to “La Fragua Restaurant”

You can even get a ½ order of Fondue if you like

All fondues prices are180 pesos 400 grs and 110 (200grs)

You can also get fondue with diferent types of meats, vegetables,
and herbs in the cheeses.

For desert we choose to have the Lemon Pie, and this was also
delicious, tart, creamy and the pie dough was flakey.

And the Chocolate Fondue is to dye for, and we loved the fruit and
mashmellows, that we dipped in the Chocolate, delicious!!

Our waiter Ricardo Lalo, was very inattentive and made sure we had plenty of cold diet coke with ice, the way I love it.

And Yes, La Fragua Restaurant take credit and debit cards:

American
Express,Visa and Mastercard

I Give La Fragua Restaurant 3 Chef Hats out of 5

Buon Appetito!

Hours 7:00pm to 12:30am Every Day

Address:

Calle 50 # 187 Francisco de Montejo Merida

Driving there:

Past
Liverpool, and then after Chaduiu Super Market, make a right heading to

Francisco de Montejo, keep going until you get to the round-a-bout that you see
a Burger-King, make a right and drive a few blocks, the restaurant will be on
your left side.

Email: ricardoaiza@yahoo.com

I do Restaurant Reviews for local restaurants in and around Merida and Yucatan. I am a Chef from NY with a lifetime of experience, My NewYorkChef's column appears at least weekly on www.Yolisto.com ...and more if I get hungry.

Reviewed: Restaurant Bella Mar

2011-05-04T00:20:00.000-07:00

Reviewed: Restaurant Bella Mar
Telchac Pto

This weekend, my wife and I took a small road trip to Telchac
Puerto. On our previous trips, we always stop at Restaurant Bella
Mar, it is one of our

favorite places to eat on the ocean.

As you begin the drive toward San Crisanto, you will see a very
colorful sign on the right side of the road. The restaurant is
"Restaurant Bella Mar," located just east of the town of Telchac
Puerto. Restaurant Bella Mar is a family owned and operated
restaurant, located on the ocean side of the road.

When we
arrived we were greeted by the owners, Riyong and Veronica Om. As we
walked to our table, we passed many trees, and then the turquoise
green ocean unfolds in front of you. All the tables are on the
beach, so you get a great view of the sea.

Unfortunately, all the tables are the cheap, plastic
Coca-Cola tables and seats, and I hate them because they are so
tight to sit in, but Riyong, the owner, was very nice and got Cristy
and I a nice large chair to sit in.

We ordered some Coke Lights. Don't ask for ice; they don't have it
here, though the sodas are very cold. The restaurant also serves
beer and alcoholic beverages.

The meal will start off with
some much-needed botanas. Enjoy them, because the meal will take a
long time to arrive.

My wife ordered the small Pescado Frito.
It was served with beans and rice, and a small salad. I had the
Stuffed Grouper. It is breaded and deep fried, stuffed with small
shrimp, peppers, and queso de bola cheese, served with beans and
rice.

At 43 minutes, the food took long time to come out, and we were the
only ones eating at the time. The owner was doing all the work
himself, both waiting on tables and cleaning up.

My meal
arrived first, but not my wife's. This is something that really
irritates me, as I was taught in culinary school that this is a big
mistake. I waited as long as I could for Cristy's meal to come out,
before saying, "Sorry Hun, but I have to try it."

The fish
was fresh, crispy, and delicious, cooked with new oil to perfection.
The stuffing was made with small shrimp, sauteed peppers, tomatoes,
and queso de bola cheese. This was a very nice complement to the
fish.

This was one fish dish I did not want to end. Cristy's fish was
meaty, and fried to perfection, and not over cooked like many places
that cook Pescado Frito.

The food is very good here, as is
the scenery, and if you have some time to wait for the meal to
arrive (which you will), then you will want to try Restaurant Bella
Mar. They even let our dog play with theirs. I liked that my dog,
Cremita, could be with us. Heck, you can go for a swim as you wait
for your freshly cooked seafood to arrive.
The restaurant and
bathrooms are very clean,

Prices are about $45.00 MXP
to $130.00 MXP per person, and the restaurant also serves breakfast.

If you want to eat seafood while you look at the Gulf of
Mexico's beautiful ocean, this is the place to come.

I give
Restaurant Bella Mar 3 Chefs Hats out of 4.

Buon Appetito

Reviewed: Baguette's Cafe

2011-05-04T00:04:00.001-07:00

Reviewed: Baguette's Cafe

Last night we decided to have baguettes for dinner, so we decided to go
to Baguettes Cafe. They are located on Calle 1H in Col Mexico North, on
the corner of Calle 14A . They moved to this location from the San
Francisco Shopping plaza in Vista Alegre, and it looks like a very good
move.

We are not new to Baguettes Cafe; we went to their place next to San
Francisco many times before.

In the new location, it is more like eating at a fine cafe, and not a
fast food joint. We had two waiters, Benjamin and Edwin, and they took
very good care of us. They do not have a menu in English, just Spanish.

It's simple: Baguette's has sandwiches, on freshly-made baguettes. Their
new restaurant has all-new tables and chairs, and nice decor. You can
also sit outdoors. They had music playing that was nice, and not too
loud.

WWhen you pick out a sandwich, you get to have two side toppings, so I
had the roast beef with bacon and salami. The sandwich includes cheese,
tomatoes, onions, lettuce, and mayo.

My wife, Cristy, had the chicken cutlet sandwich, and chose a double
order of salami for her add-ons. Her sandwich also included cheese,
tomatoes, onions, lettuce, and mayo. br />

The sodas come in the 600 ml bottle with a very large glass with ice.
The sandwiches came out pretty quickly. They serve the sandwiches with
shoestring French Fries, which I am not crazy about because they get
cold so quickly. And they did get cold fast, but the fries where good,
and I could tell that the oil in the fryer had just been changed. This
is always a good sign in a good restaurant.

My sandwich was delicious, and the baguette was fresh and crispy. It
would be nice if they gave you more meat on the sandwich, but it is
served like the sandwiches you get in Europe, with just the right amount
of meats, cheeses and vegetables. It would also be nice if they served
you more Fries with the sandwich.

Cristy loved her sandwich, and said that the chicken cutlet was hot and
crispy, with the salami adding a nice salty taste. And we couldn't come
to Baguettes Cafe without taking home some Chocolate Fudge Cake. It is
to die for!

The restaurant is clean and open style, with a view of the cooks making
the sandwiches and frappes. The bathrooms are clean, and yes, they do
have toilet seats. The restaurant also featured the Mexican trademark of
showing soap operas on television.

Baguettes Cafe offers breakfast starting at 8:00am, and the hours of
operation are 8:00am to midnight, every day of the week.

II give Baguettes Cafe 3 Chef Hats out of 4.

Location:br />
Calle 1H x 14A

Col Mexico North Merida, Mexico

Phone:

Norte : (999) 943-7979

Pensiones: (999) 920-2828

Oriente: (999) 922-3333

Hours:

Mon - Sun

8:00am till 12:00am

Payment Options: CASH ONLY

Buon Appetito

Restaurant El Principe Tutul-Xiu

2010-12-14T19:58:00.000-08:00

I found a very enticing advertisement for a Yucatecan restaurant called Restaurant El
Principe Tutul-Xiu. I had seen the ad in Yucatan Today. The restaurant is located in the town of Oxkutzcab, and they also have restaurants in Merida and Mani. They are famous for their Poc Chuc, a pork dish cooked with orange juice.

They have all the typical Yucatecan food, with all the flavors you would
expect. Restaurant El Principe Tutul-Xiu has been in business since 1973,
when they opened their first restaurant in the town of Mani. They must be
doing something right, to have been around this long.

We decided to take a road trip today, and drove the 85 miles through wonderful
small towns to get to Oxkutzcab, and when we arrived we found plenty of
parking. The restaurant is easy to find, since it is the biggest and best
known one in Oxkutzcab.

You enter the restaurant and the first thing you see is the large, spotless
kitchen. Then, you go to the second floor to be seated.

The restaurant is large and very airy, with very nice décor. The dining room
is under a very large palapa, and
the tables are made of heavy slate. The chairs are made of fine wood, and are comfortable for large people.

It was only seconds before our waiter arrived. We ordered some home made
limeade, cold and delicious, and made with purified water. They also have
orange juice, tamarind juice, horchata,
sodas and cold beer. They bring you fresh made tortilla chips, to snack on before your meal arrives...always a nice touch.

We
ordered some Sopa de Lima for $35.00
MXP, which was very good and spicy. And then, the best part of the day, and
what we drove for an hour and a half in order to taste: our order of poc
chuc, for $70.00 MXP.

Dear God, where has this place been? It was so delicious, that I did not
want my eating experience of this poc chuc to end.The meat has all the fine flavors of the slow-roasted, charbroiled pork, served with fresh lettuce, vine-ripened tomatoes that melt in your mouth, cured onions, and avocado slices.

My wife knew that I was happy, since I was not saying a word. The meal was
also accompanied with strained beans, that are creamy and have a wonderful
taste of pork in them, as well as home made corn tortillas.

The
waitstaff is very attentive and they move fast. I checked the men’s room
out. The bathrooms are large and clean, but like most toilets here in
Mexico, no darn toilet seats. What in the hell is with that, anyway?

They play nice, soft Mexican music for your enjoyment while you are eating.
The prices here are very reasonable, at $30.00 to $75.00 MXP. You will find
mostly local townspeople eating here, and having a good night out.

We then ordered some desert, the Flan
Napolitano for $15.00 MXP, and the
Ciricote for $15.00 MXP. I always have the flan when we eat out, and
I can truly say that their flan is, most likely, the best I have ever had.

They also have filete de res for
$70.00 MXP, queso relleno for $75.00
MXP,

and relleno negro or
relleno blanco for $70.00 MXP.

Hours:

11:00am – 7:00pm every day

Addresses:

MANI

Calle 26 # 208 x 25 y 27 Centro

Mani, Yucatan Mexico

Tel: 01-997-978-4086

MERIDA

Calle 123 # 216 x 46-A y 46-B

Serapio Rendon,

Merida, Yucatan Mexico

Tel: 929-7721

OXKUTZCAR

Calle 45 # 102 x 50 y 52

Centro, Oxkutzcar, Yucatan Mexico

They accept Mastercard, Visa, and Banamex.

I give Restaurant El Principe Tutul-Xiu 4 Chefs Hats out of 4.

Buon Appetito!

Boston's Gourmet Pizza and Sports Bar

2010-12-07T12:46:00.000-08:00

Boston's Gourmet Pizza and Sports Bar

A few people have written me and asked how I liked Boston's Gourmet Pizza and Sports Bar. I tell them that I have been there only one time. I was asked if I was going to review Boston's in the near future, since most people are now Christmas shopping and Boston's is very convenient in that it is located right in the Altabrisa Shopping Mall Parking lot in Altabrisa, located in Merida. There is also a branch of the chain near Gran Plaza in Merida.
Boston's Gourmet Pizza is not new at all, well maybe to Mexico, but it has been around since 1964.It started with Gus Agiortis, a Greek immigrant who had jumped ship in Vancouver, and then opened the first Boston Pizza in Edmonton, Alberta in 1964. He worked tirelessly to make pizza a household name in Western Canada. Gus' first restaurant was known as "Boston Pizza and Spaghetti House.
"The company started franchising in 1968 and has since evolved from a "pizza joint" into a full service casual dining restaurant and sports bar. Six years after opening, Gus had 17 locations (two corporate and 15 franchised) in operation across Western Canada. Gus believed that a potential franchisee didn't need a restaurant background, but needed strong people skills, a passion for hard work and new horizons. This philosophy still stands true today.So, I decided to pay Boston's a visit tonight, and here is my review.When we first arrived, we found that there was plenty of parking, and I found a spot right in front of the restaurant.We were then greeted by a very friendly hostess by the name of Pamela, and she asked us where we would like to be seated. We picked a booth, and I was happy to see that the tables move at the booth, so if you’re a big guy or girl, you can be seated comfortably. The restaurant is very clean, and the decor isvery appealing, with six large flat screen TVs in the dining area to watch the games on.They also have a bar area, with more TVs, and a full liquor license, so you can order your favorite alcoholic beverage. At Boston's, you can see into the kitchen to watch all the cooks at work
The ceilings are high, and painted black, just like the other Boston’s are.The bathrooms are large and spotless, and modern, and in the men's room, they put today's Merida newspapers in a frame, to read while you do your business.The restaurant has plenty of nice lighting, so you can see what you are ordering and what you are eating. I asked for a menu in English, and no problem, Boston's has them. The soundtrack was even good, with very nice songs from the '70s and '80s.The prices are around $70.00MXP per person, up to $180.00MXP per personMy wife had a cold, so she just wanted soup. I ordered their signature pizza, Sausage Pomedoro. I got the small one for $125.90MXP.

The other prices for pizzas are:Individual... $94.90 MXPSmall... $125.90 MXPMedium... $179.90 MXPLarge... $229.90 MXPThe prices are kind of high, and the price for the large pizza, is much too high...higher, even, than in New York City!The Sausage Pomedoro pizza has Spicy Italian Sausage, Sliced Pepperoni, Fresh Spinach, Roasted Garlic, Banana Peppers, and Mozzarella.This is the actual photo of my Pizza Sausage Pomedoro: The pizza was delicious, and very zesty, with plenty of sausage and pepperoni.And it is nice to see that they have real Italian Sausage on their pizza, and not slices of turkey hot dogs, or, like one popular pizza place here, little miniature meatballs. I will not even give a ½ a Chefs Hat for that pizza place.I do feel that they should steam the spinach, instead of putting raw spinach on top after the pie is cooked.My wife had the soup, and she said that it too was very good, but the temperature was not very hot. They only give you a small bowl for almost $70.00MXP... very costly.
This is the actual photo of her soup:

For desert we had Apple Crisp. Again, too costly, at $69.90MXP per order. The Apple Crisp is delicious, however, and comes with a scoop of vanilla ice cream.We had Coke Lights to drink at $31.90MXP each, with free refills.Boston's also has:SaladsSoupsAppetizersPastasSeafoodSandwichesBurgersWingsPizza of all kindsBaked Shrimp Scampi for $119.90MXPChicken Milano for $144.90MXPCheese Ravioli with Shrimp and Rosemary Chipotle Sauce $139.90MXPTraditional Baked Lasagna $129.00MXPOur waitress' name was Anna, and she was a fantastic server. She was very informative, and attentive. The manager, Edgar Herrero Quezadas, came over to our table to see if everything was okay. I love when the owner or manager checks on his customers. Our whole bill for two came to $318.00MXP.
One of the things that we did not like, is that if you charge it with a credit card, they cannot add the tip onto your bill. You need to give the tip in cash, and if you don’t have cash, the waitress or waiter is out of luck. They need to fix this problem.
In Merida, a place where it is almost impossible to find a good pizza, Boston’s will now, be my pizza place. Boston's also has a lunch menu, and delivery!
Hours: 1:00 pm – 1:00 am
Fri – Sat 1:00 pm – 2:00am
Address:Altabrisa Mall Parking Lot
Phone: 999-930-6767
Cost per person in pesos:$70.00-$180.00
I give Boston’s Gourmet Pizza 3 Chef Hats out of 5. Buon Appetito!
I review local restaurants in and around Merida. I am a Chef from NY with a lifetime of experience, My NewYorkChef's column appears at least weekly on Yolisto...and more if I get Hungry.

German Chocolate Cake Recipe

2010-09-06T21:07:00.000-07:00

German Chocolate Cake

4 ½ cups all-purpose flour
3 CUPS granulated sugar
3 t baking soda
½ t salt
2 CUPS butter, softened
2 CUPS sour cream
8 large eggs
8 oz sweet baking chocolate, melted
1 CUPS Milk
1 ½ t vanilla extract

Topping

1 1/2 CUPS evaporated milk
1 CUPS light brown sugar, firmly packed
1 CUPS butter
2 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
2 cup chopped pecans

Grease and flour two 8-inch square baking pans.
In a large bowl, combine flour, sugar, baking soda, salt, butter, sour cream, eggs, chocolate, milk, and vanilla. Beat with mixer at low speed until blended. Increase mixer to high and beat 2 minutes longer. Spoon batter into prepared pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Remove to racks to cool completely.
Make topping. In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil; remove from heat. Stir in coconut and pecans. Set aside to cool to room temperature.
When cake is cool, place one layer on cake platter; spoon half of the coconut mixture onto the layer. Top with remaining cake layer and top with remaining topping.

Recipe For Chicken Kiev

2010-08-04T19:29:00.000-07:00

Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
4 whole chicken breasts
1/2 cup bread crumbs
1/2 cup grated parmesan cheese
1 1/2 teaspoons oregano leaves
1/2 teaspoon crushed garlic
1/4 teaspoon pepper
4 tablespoons softened butter
1 tablespoon chopped parsley
4 ounces cheese (any sharp cheese) cut into strips
5 ounces melted butter

Preparation:
Pound chicken breasts until 1/4 inch thin
Mix together in a bowl bread crumbs, grated Parmesan cheese, 1 teaspoon of oregano, crushed garlic, and pepper.
In small bowl, stir together 4 tablespoons of melted butter, parsley and 1/2 teaspoon of oregano
Spread melted butter mixture across the middle of each chicken breast
Lay a strip of cheese into the mixture
Fold the edges of the chicken breast over and roll the chicken breast
Dip each chicken breast into the melted butter
Roll each chicken breast in the bread crumb mixture
Place chicken breasts in a 9 by 13 inch baking pan
Cover and refrigerate for at least 4 hours
Bake, uncovered, in a preheated 425° oven for 20 minutes
Important Vocabulary and Measurements

1 inch = 2.54 centimeters
Bake = cook in oven
Cook Time = time needed to cook meal
Cuisine = which country or tradition the meal comes from
Cup = 250 ml
Dip = put into liquid
Grated = in tiny little flakes
Mix = usually with dry ingredients, combining ingredients
Occasion = appropriate time or meal
Pound = beat flat
Prep Time = time needed to prepare meal
Refrigerate = put into refrigerator
Spread = put onto with a knife
Stir = usually with liquid ingredients, combining ingredients
Strip = thin, long piece
Tablespoon = 15 ml
Teaspoon = 5 ml

Happy Mothers Day to Our Mom

2010-05-09T19:23:00.000-07:00

When I was about 9 years old, I saved my allowance to buy my Mom a nice Mothers Day Gift, so on Saturday the day before Mothers Day, excited to know that I was going to buy her a nice gift for Mothers Day.

I walked up the street to our local West Sayville Pharmacy and told the owner Murry Saunders , that I was there to buy something special for my Mom.

I looked around, and looked, should I buy her some perfume?NO, should I buy her some lip stick,NO should I buy her some earrings?NO... What did I buy here, I bought her a Japanese Zero Model Airplane, yes a Model airplane, what the hell was I thinking. So,

I paid for the model, and Murry gift wrapped, but only after he tried to talk me out of this crazy idea. I could not wait to give her the gift after Church on Sunday. So, on Sunday, my mom started to open gifts, and she fist opened my brother Georges and My Sister Margaret's gift, a gift set of Chantille Perfume, she loved Chantille Perfume.

Then my Dad gave her some cash, and I was dying to have her open my gift. So, my Mom opened my gift, and to her amazment she sees the model airplane, and you could her a pin drop....... Then my Brother George says " BONE HEAD" then my Dad said " What the were you thinking Jobby " I felt so bad, and my mom said to me " Bobby, that has got to be one of the niceset Mothers Day gifts, I have ever recieved, but can you do me a big favor" and of course I said yes Mom what is it? She said, can you put this model together for me, since I am not good at building model airplanes?" That was my Loving Mom, Marie Lissandrello , and I miss her very much. I thank the good Lord, each day for the years we had with her,, and for her being the best Mom a kid could have. Happy Mothers Day Mom.

Happy Mothers Day to Our Mom, I hope that you are having a great Mother's Day in Heaven. We all miss you and Love You.

Week-end getaway in Mahahual

2010-04-14T20:15:00.000-07:00

This past week-end my wife Cristy and
her Mom Cristina had to make a trip to view one of Cristina's Ocean Front lots
located in the very quiet fishing town of Xcalak located in the State of
Quintana Roo 4 1/2 hours south of Cancun.We decided to stay over night so my wife Cristy found a very nice Hotel on the Ocean called Balamku Inn on The Beach

http://www.balamku.com/accommodations/

If you want peace and quiet and a comfortable place, with a view that will make you think that your in Heaven then this Hotel is the place to visit.
Balamku is a new concept of hotel in the Costa Maya region, one of
Mexico's hidden treasures.

They are located in the southern area of the Yucatan Peninsula, just south of a
little fishing village, Mahahual in a natural, unspoiled environment with a
community of friendly people. At Balamku, they have created a beautiful setting that respects the natural surroundings. And are committed to providing comfort and quality services using the resources of nature without abusing the
environment. Their respect for the environment, focus on ecotourism and intimate surroundings, will suit travelers who want a change from the large resorts. From the Moment we arrived we were greeted with such a friendly owners Carol Tumber who is from Toronto Canada, and she will make you feel like the place is your home.
The rooms are bungalow style rooms, and they all face the ocean.
The price included a delicious style Mexican Breakfast with fresh fruits and juices and Hot coffee right in their own restaurant.

When you enjoy your delicious Breakfast Carol , the Inn keeper plays such soft romantic Mexican music, and she even went as far to make us a copy, what hospitality and a wonderful Inn
keeper. What a unforgettable stay we had, the rooms are spotless, roomy and the beds will put you to sleep in seconds with the sound of the ocean coming ashore, and the waters of the Caribbean are to die for, and only feet away if you want to have a swim in a blue Caribbean Ocean.

At night we took Carols suggestion and went a few houses down to a place called " Travel In " a Dutch Restaurant-Bar and Accommodations that is owned by Chef Owner Justa van Gorkum and her Boyfriend Albert. justa.mex@web.de

Justa makes her own homemade Pitta Bread , I had the homemade
Pitta Pizza, it was delicious, and so was my wife Cristy's Pitta Bread and Hummus, As you sit on their porch eating, you can see all the stars shinning at night, since there are not many bright lights out this way, it feels like you can touch the milky way.

If you are looking to get away from the hustle and bustle, then
you need to visit Balamku Inn on The Beach ,in Mahahual Mexico you will be so relaxed.

When you visit, tell her Bob and Cristy sent you...

Best Eco Lodges Balamku
Inn in Mexico nominated by World Travel Awards,Vote for Balamku Inn now! http://www.worldtravelawards.com/award-mexico-and-central-americas-leading-green-hotel-2010

And they are also on facebook
http://www.facebook.com/pages/Balamku-Inn-on-the-Beach/146818420865?ref=ts&v=wall

" Your not just staying at in Inn, your getting an experience "

Rice Balls In Rome

2010-03-28T10:02:00.000-07:00

My brother Deacon Paul Lissandrello Jr of Limerick Maine enjoying two of life's pleasures. an ice cold beer, and a Rice Ball in the
'Eternal City' of Rome! ~ doesn't get any better than that!

This photo was taken on a recent trip to Rome.

I miss you Paul & Pat

Love ya

Something in My Eye

2010-03-25T16:28:00.000-07:00

Well, for the past
week, it felt like something was in my eye, I was getting nervous thinking I was
getting a tumor, so we went to the Hospital here in Merida Mexico, and I have a
wart on my eye lid, they need to operate. So, all nervous Bobby said okay, Now
we do not have medical insurance here, and we were sweating to find out what the
bill was. The doctor gave me a shot to numb the area, and burned the wart away,
and sent out a sample for a Biopsy.
The bill $27.00 USD

This is when I
Love Mexico!!!

My Recipe for Spaghetti Bolognese

2010-03-23T22:23:00.000-07:00

My Recipe for

Spaghetti Bolognese

1 lbs Ground Beef or Pork lean

2 Large cans of tomato pure - imported is the best

1 small can of tomato paste - imported is the best

2 packages of spaghetti # 7 or # 9

1 Cup of Parmesan Cheese

3 Chicken Stock Cubes

4 Tablespoons Olive Oil

2 Cups Diced Celery

2 Cups Diced Carrots

2 Cups Diced Onions

1 Cup of chopped curly parsley or Italian Parsley

3 Tablespoons of dried oregano

Salt and black pepper

1 Large Onion sliced in crescents

10 cloves of diced Garlic

1 Large Green Bell Pepper diced

2 Cups Dry Red Wine hopefully from my Lissandrello family
winery!!!

My Sauce:

In a large heavy sauce pot

1) add olive oil, 5 cloves of diced Garlic, and the Large
Onion sliced in crescents

2) sweat the onions and garlic ( http://www.ehow.com/how_2083641_sweat-onions.html )

3) add the tomato paste and melt it down, than add the 3
Tablespoons of dried oregano Salt and black pepper.

4) Add 1 cup of dry red wine let simmer for 10 mins,

5) Add the 2 Large cans of tomato pure - imported is the best

6) Add the Diced Green Bell pepper

7) simmer for about an hour or two, make sure you have on LOW
HEAT, keep stirring the sauce

8) when almost done add some fresh parsley

9) Then add 3 Chicken Stock Cubes

10) Add the 1 Cup of Parmesan Cheese to the Hot Sauce and stir

My Bolognese meat sauce

In a Large Dutch Oven or a Large Sauté Pan

Sauté Pan

1) Heat the pot up and then add some olive oil, and then
Sauté the diced celery, diced carrots, diced onions and 5 cloves of diced
Garlic, again sweat them till they are soft and tender,

2) Now the ground meat a little at a time

3) cook and keep breaking the meat up with a spatula,
cook the meat through, and drain any fat if you see it at the bottom of
the pot.

4) Add sauce to cover all the meat ( only after the meat
is cooked and drained of fat.)

5) Add 1 cup of red wine

6) Simmer for 2 hours on low heat, make sure it is on
very low heat.

Make the pasta, and drain and serve with the sauce on top
of the pasta, than add the meat sauce on top of that then add cheese and
then parsley.

Buon Appetito

Chef Bob Lissandrello

My Love For Italian Rice Balls

2010-03-22T12:30:00.000-07:00

For our Birthdays growing up as a kid, my Mom would make us Rice Balls, to this day, it is by far my favorite dish, I have such fund memory's of my Mom cooking Rice Balls, with the side dish of Peas and Onions, and Stuffed Artichokes. She would only make them for our Birthdays, and since there was 7 kids, we had a chance to have them often.

When my Mom would cooked them, she said that if any cracked on her, she would let us kids eat the one that was cracked. My Mom got to be very good at cooking them, without cracking them. So I invented a Rice Ball Cracker, it was an old mop stick, with a small tennis ball attached to the end of it.

My Mom would cook, and then sit down to read a little and this is when I made my move, like a Chinese Ninja, but I was more like a little fat Italian Ninja, moving with the speed of light. I would wait till my mom was reading, and with a whack of the stick, the rice ball would crack. And when My Mom, got up to check her food, I would stroll in, and say, oh my a cracked one, but sometimes it would back fire, George my Brother would happened to walk in, and he too knew the Cracked Rice Ball rule, and would grab it with no mercy, and it would be inhaled in seconds. My Mom, never knew this trick, until 1993.

This past March 18th was my 52nd Birthday, and my wife Cristy treated me to a 3 night get-a-way at a ocean house, with a pool.

Now, anyone that knows me, know I love to swim, in fact my nick name was Bob the Bobber, here is a photo I took, in a Pool, with my Rice Balls, yes, I was in my glory, rice balls, in a pool, dear God, I thought I died and was in Heaven.

I made 35 Rice Balls, they came out great, but not like my Brother Johns or my Sister Margaret's. My Mom, was number one in making them, but now she is making them for the Saints and Angels. She passed away in December of 2004, but in 1997, she made her last batch of Rice Balls with me in my home in New York, she was so happy to be making them with me, this is a memory that I will treasure the rest of my days.

On my head Stone, I would like it to read " Here lies Bob, he loved his Wife, he loved his family, he loved his dogs, and he loved Rice Balls"

Happy 106th Birthday Charlie Barcio

2010-03-19T10:21:00.000-07:00

Happy 106th Birthday Charlie Barcio

By Michael A. Aun, Special Columnist to St. Cloud In The News
http://www.aunline.com/

He is a modest man that has accomplished something that few others ever have. He turns 106 years old on March 22, 2010. Happy birthday Charlie Barcio!

There is a Chinese proverb that says, “The gem cannot be polished without friction, nor man perfected without trials.” That might be a good way to describe the challenges that this centenarian has faced.

Three years after his birth in 1904 in Erie, PA., Charles Barcio’s father died. His widowed mother faced the hardship of supporting a family, and the only work she could find was as a cook. She had no choice; she put Charlie in an orphanage. At least there he could be fed and clothed.

Charlie’s grandparents protested and after a year they took young Charlie in to live with them, making him the tenth child under one roof. Charlie’s mom married again and after three years they moved with him to Rochester, NY where they lived for the next five years.

Charlie and his mom moved back to Erie, PA, the place of his birth, where they resided on a farm while he attended school. Though only a child, he worked part time as a gardener and a handyman, saving 100% of his wages during a summer vacation. The $75 he earned over those three months bought him his first set of wheels, a brand new bicycle.

After graduating from high school, Charlie worked for Burke Electric Company. The company saw his potential and urged him to pursue electrical engineering. He later worked for Edison Electric.

Charlie’s first wife, Winnie, was his best friend’s sister. They had a daughter and two sons, one of whom was killed in 1944 in World War II. His father-in-law sold him his first parcel of land and he built his own home, all of this during the Great Depression.

Charlie was always well liked and had many friends, as is the case today. Every Sunday morning at 10:00 a.m. Mass, dozens of well wishers drop by to shake his hand and wish him the best at St. Thomas Aquinas Catholic Church in St. Cloud, Florida.

It was friends like those that brought him their cars for him to fix back during the Great Depression. This motivated him to enter the auto repair and mechanic field. He furthered his education by taking courses in St. Louis, MO. What started as an avocation became a full time business for him and it blossomed into a very successful business.

He decided to build his own garage but money was scarce. It was not uncommon for folks to barter in those days for goods and services. For instance, he negotiated an agreement with Scriber Lumber Company for building materials in exchange for gasoline that he sold out of his new garage and gas station, all done by a gentlemen’s agreement… just a handshake. “In those days, your word was good enough,” said the jovial Barcio.

In no time at all, it was clear that the gas station proved to be too small and he needed more garage space. As business increased, he hired 13 employees.

In small towns across America, all fire departments were volunteer. Charlie was one of the founders of West Lake Fire Department and later became Assistant Fire Chief and later Chief. He was also State Fire Instructor for Pennsylvania and a First Aid Instructor for the Red Cross.

A devout Catholic all of his life, Charlie was one of five men to start and build St. Julia’s Catholic Church in Erie, PA. He might have been a mechanic by profession but he could just have easily been a broadcaster. He articulately narrated Mass on radio station WLEU for 32 years.

While operating his garage business, one of his contacts, who had a Kaiser-Frazer franchise, asked him to take the West Erie district dealership. Kaiser-Frazer later closed its doors and Charlie became a Ford Dealership.

Charlie was an entrepreneur before that was even a word. He furthered his business by installing and maintaining coin-operated dry cleaning machines that service the majority of Pennsylvania.
Never one to shy away from challenges, he also took on the Presidency of Millcreek Chamber of Commerce and Commodore of the Presque Isle Yacht Club.

Charlie moved to Florida in 1972 and quickly became the go-to maintenance guy for Father William Corry at Blessed Sacrament Catholic Church in Sharpes, Florida near Cocoa. He actually installed the ornate wall that is the background behind the altar.

In 1990, Charlie moved to St. Cloud, Florida with his second wife, Dorie, who was also widowed. Her late husband, Don Fry, was one of Charlie’s closest friends. They were wed in 1990. The day they arrived, Father Fabian Gimeno called on him to help with the maintenance duties of St. Thomas Aquinas, a job he held for 14 years. At the age of nearly 100, the insurance company that provided coverage for the church said “no more.” He was forced to retire in 2004.

Now six years later, Charlie remains active in the church and maintains a daily exercise regimen that includes 6-8 miles on a bicycle, weather permitting. An active Fourth Degree Knight of Columbus, Charlie still stands outside of stores handing out Tootsie Rolls to raise money for exceptional children.

Italian Broccoli Rabe

2010-02-26T22:46:00.000-08:00

I walked into one of the local super markets here in Mexico, and what did my eyes behold? some fresh Italian Broccoli Rabe, and right next to the rabe, was fresh Italian Sausage. Well, I was smiling with joy, I was as happy as if I was in school and we found out that we had no school, that it was a school day. Then Cristy slapped me and said, your smiling in your sleep again, are you dreaming of Angelina Jolie again.

" No, I was back in Long Island, buying some Broccoli Rabe and Sausage"

Spinach & Mushroom Lasagna

2010-01-16T11:27:00.000-08:00

Last night I cooked Lasagna for my family, and it was so good, here is the recipe

Ingredients

20 lasagna noodles
2 tablespoons olive oil
3 cups chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
4 cups fresh spinach

3 cups ricotta cheese
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 egg
4 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

Directions

Make your favorite Italian Tomato Sauce..

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water and some oil to a boil. Add lasagna noodles and cook for 8 to 12 minutes or until al dente; drain. ( MAKE SURE THEY ARE al dente )
In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid, then chop the spinach.

Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat slowly with a spoon, or mix with your hands for 1 minute.

Lay about 5 lasagna noodles in bottom of a 9x13 inch baking dish. Add some Italian sauce to cover noodles, now Spread one third of the cheese/spinach and mushroom mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 25 to 40 minutes before serving.

A PET'S TEN COMMANDMENTS

2009-12-30T19:34:00.000-08:00

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

2009-12-23T23:39:00.000-08:00

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

2009-12-19T16:29:00.000-08:00

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

2009-12-19T11:00:00.000-08:00

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

2009-12-15T19:04:00.001-08:00

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

2009-12-14T09:38:00.000-08:00

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

2009-12-13T09:49:00.000-08:00

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

2009-12-13T00:21:00.001-08:00

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

2009-12-12T22:12:00.000-08:00

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