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Thursday, December 28, 2006

King Arthur Flour Gingerbread Cookies

I finally got around to making the Gingerbread cookies from the King Arthur Flour mix. The mix is actually titled Gingerbread Mix for Cookies & Cake. The cookies turned out very good. They were nice and crisp. I got tired of cutting and rolling and cutting and rolling, so I made regular cookies at the end. These turned out nice and soft. The flavor was slightly spicy, but not too hot as gingerbread sometimes can be. Just a perfect mix of sweet and spicy! I'll definitely buy these again next year. You can also make cake with the mix.

Arun Thai Place Grill

This past Friday night we were trying to decide on a place to eat and our friend Larry suggested Arun. He had been there before and really liked it. I thought it was owned by the same people who own Thai Place in Westport, which we had been to before and really like. Turns out they are the same people and Larry made a great suggestion.

Like Tarantino's, Arun is just across the river from our house, so it's a 10 minute drive at the most. They are located at 100 E. 7th Street in downtown KCMO. That is 7th and Walnut if you need a cross street. The restaurant is very nice and modern and they have a fairly large menu. The staff was also very good and very attentive.

We started out with the Spring Roll Deluxe, which consisted of 2 egg rolls and 2 spring rolls. They were both good, the egg rolls were a little greasy, but the spring rolls were perfection. These will certainly become a staple for me. Dan and Larry enjoyed them too. They came with two nicely flavored sauces.

For dinner I ordered the Pineapple Fried Rice. This was an excellent choice! It was stir fried rice with shrimp, pineapples, cashews and scallions. It comes with raisins too, but I asked them to leave out those gross little things. Dan had the Panang Curry with chicken. This was a spicy, thick and rich stew of chicken, curry, peanuts and coconut milk with bell peppers and kaffir lime. A little bit of this goes along way, it was so rich, but so good. Larry had the Pad Thai, he says he gets it every time. Stir fried noodles, eggs, bean sprouts, cabbage and scallions topped with chopped peanuts. This was also really good.

We each had 2 beers a piece, $3.75 for premium beers, not a bad price! Overall the food and service were great. The place has a great atmosphere and our bill came to $74. This will definitely be added to our list of places to go.

Wednesday, December 27, 2006

Caramel Pecan Pie

When we were down in Florida over Thanksgiving to be with Dad, my Aunt Betty had us over for an early Thanksgiving dinner. My cousin Cindy made this incredible caramel pecan pie. I decided to make my own version of it after looking at several other recipes. Here is the one I made, it was very good! I used a frozen pie crust. You just pour the filling into the frozen crust and bake.

Caramel Pecan Pie

1/2 cup light corn syrup
30 caramels, unwrapped (I used Kraft)
1/4 cup butter
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
3 large eggs
1 cup pecan halves
1/2 cup pecan pieces
9 inch deep dish pie crust

Preheat oven to 350. Heat corn syrup, caramels and butter over low heat. Stir constantly until the caramels are melted. Combine sugar, salt, vanilla and eggs in a medium bowl. Mix well. Slowly add caramel mixture to egg mixture, stirring well. Stir in pecans. Pour mixture into pie shell and bake 50-55 minute's until brown and puffy.

Tuesday, December 26, 2006

Mike's Stuffing Balls


This is a recipe that I adapted last year from the Kraft Foods magazine. I thought it sounded interesting, but also lacking. I can't ever look at a recipe and follow it the way it is printed, I am such a rebel. Their recipe called for 1 pound of ground pork, 1 box of stuffing, 3/4 cup cranberry sauce and 1 cup of water. Those were all things I changed. They were a hit last year and again this year. They have that salty, slightly sweet taste that works every time.

Mike's Stuffing Balls

2 (6 oz) boxes Stove Top Stuffing Mix for Turkey
16 oz. Regular Pork Sausage
1 (16 oz) can Jellied Cranberry Sauce
1 egg
1 (14 oz) can Chicken Broth
Cooking Spray

Preheat oven to 330. Brown sausage in skillet until cooked through, stirring frequently, drain. Place in large bowl and cool slightly. Stir in stuffing mix. Add cranberry sauce, egg and broth. Mix well. Shape into 2 to 2 1/2 inch balls. Mixture will be wet, but they will set up fine. Place onto baking sheets sprayed with cooking spray. Spray tops of balls lightly with spray, bake for 25 minutes.

Monday, December 25, 2006

Merry Christmas or Happy Holidays or Whatever!!

Happy holidays everyone! I will be sharing my recipes for Christmas dinner this week after we see how they turned out. The turkey breast is in the oven, the stuffing balls are done and ready to be reheated, the caramel pecan pie is sitting on the counter and the rolls are rising.

My son and my mom are both here this year, so that makes Christmas that much better. I received two great cookbooks; Dave Lieberman's Dave's Dinners and Jamie Oliver's Jamie's Italy. I have started reading Jamie's book already and love it. It is full of beautiful pictures of Italy, it's people and of course the food!! Can't wait to try out the recipes.

And speaking of recipes, I also received an ice cream maker attachment for my Kitchenaid stand mixer. I have some great gelato recipes to try out!! Merry Christmas to you all!!

Friday, December 22, 2006

Chicken Cacciatore

I found this recipe in a newspaper and thought it looked like a winner. It seemed simple too, which is something I look for. This is one of those meals you can prepare on a weeknight and people will think you worked all day on it!

I used Muir Glen Organic Fire-Roasted Crushed Tomatoes for this recipe. I have really gotten addicted to them and use them all the time now. The recipe I had called for 1 teaspoon of oregano and 1/2 teaspoon of celery seed. I have every spice in the world in my cabinet thanks to Penzey's, but I was out of both of these. Instead, I used 1-1/2 teaspoons of Italian seasoning and it worked great. The recipe also called for 1 3-lb frying chicken, but I used 4 bone in chicken breasts and removed the skin. They weighed in at 3.84 pounds.

Chicken Cacciatore

4 (3.5 to 4 lb.) bone in chicken breast, skin removed
1/4 cup olive oil
1 medium onion, sliced
2 garlic cloves, minced
1 (14.5 oz.) can crushed tomatoes
2 (8 oz) can tomato sauce
1 cup white wine
1 tbsp. sugar
1 tsp. salt
1 1/2 tsp. Italian seasoning
1/2 tsp. ground black pepper
1/4 tsp. crushed red pepper
2 bay leaves

In a large skillet, brown chicken in hot olive oil. Remove from skillet. And onions and saute for 3 minutes. Add garlic and saute 1 minute more. Add the rest of the ingredients to the skillet and stir to combine. Add chicken and cover with sauce. Cover skillet and simmer on low for 45 minutes. Cook uncovered for an additional 20 minutes, turning the chicken occasionally; until chicken is tender and sauce is thickened. Remove bay leaves. Serve with cooked pasta.


Wednesday, December 20, 2006

Eating With the Elderly

I was invited, along with the 2 women I work with, to a lunch at our favorite resident's home. She has us over every year and we love her dearly. She is 83 going on 21. She dresses and acts like a young person, keeps herself tanned year round and has incredible energy. Her husband, unfortunately, is starting to succumb to Alzheimer's.

We arrived at her home and her husband presented us each with a glass at the door. We proceed to drink the golden liquid and question it's unusual taste. I thought it was sparkling cider and Karen thought it might be wine. We asked our hostess what we were drinking and she said sparkling grape juice. Karen asked her where she got it, because it did not taste like any she had ever had. Our hostess replied, that it was given to them 13 years ago when they moved in. We each quietly sat our glasses down and looked at each other with shocked horror.

We then sat down to a nice lunch of tasty and spicy chili. All I could think was, how old was the beef, tomatoes and beans. If I got gas would they produce 6 year old farts? Would I be sick or end up with some exotic new sickness? Other than some indigestion,I was fine and the company was great!

Tuesday, December 19, 2006

O'Dowds at Zona Rosa

Last night we had to go to Zona Rosa to pick up my new glasses. Ryan is in town and is wanting a new skateboard for Christmas, so we decided to all go check out the new skateboard store there. We decided to eat at O'Dowds Little Dublin because they have a great variety of food. Ryan and Dan ordered Cheddar-burgers, medium well. I ordered the Spicy Chicken Salad. The food arrived shortly after our beers and turned out just as ordered. The portions are perfect, not too much and not too little. The burgers are thick and juicy with crispy big fries. My salad was just what I was wanting, with a nice little kick to it. 3 big beers and the food for under $40.00 was a bargain too! Service was good and efficient. This place is definitely worth going back to. Their address is 8600 NW Prairie View Rd. KCMO, phone number 816-269-6333.

Saturday, December 16, 2006

Gingerbones




This is a recipe I found in the Nov/Dec issue of Bark. Bark's subtitle is " the modern dog culture magazine". I saw this recipe and thought it would make a great accompaniment to the other dog biscuits I made for Christmas gifts. The only thing I did different was to use one of those small containers of Tone's ground ginger, not quite 4 tbsp. I also added 2 tablespoons of water after I mixed it, because it seemed to dry. Gabby loved these, she wanted more than one. My son Ryan and I tries them, they weren't bad, just needed some sugar. I left them in the oven about 30 minutes after the initial bake time with the oven off. This seemed to make them a little to hard, so I suggest taking them out of the oven after the initial 35 minutes. You could easily halve this recipe, this one makes a lot. The pictures are of my nephew Auggy and Gabby at Halloween, Gabby hated her costume!

Gingerbones

4 cups all-purpose flour
2 cups whole wheat flour
1 cup molasses
1 cup water
1/2 cup vegetable oil
4 tbs. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves

Place all the ingredients in a large bowl and mix well. Roll out dough on floured surface to 1/4" thickness. Using cookie cutters, cut into desired shapes. Combine dough scraps and continue to cut out cookies until all has been used. Place the cookies on parchment paper and bake in preheated 325 oven for 30 to 35 minutes.

Wednesday, December 13, 2006

Gabby Tested, Gabby Approved


Gabby is our 8 year old female wire hair fox terrier. She is everything you would expect in a terrier and more. Sometimes too much more. Like latley getting up at odd hours of the night to bark at the backdoor or wanting to go potty at 3:00 am. Such a treasure...


Anyway, tonight I prepared some baked doggie biscuits for her and her canine friends. Carly, Bruiser, Betty, Rex and Maddy will get to take part in fresh , ho-made treats for the holidays. Tonight we started with the easy ones and they have been used before.


We used King Arthur Flour Homemade Dog Bisquit Mix. Like all the other mixes I have made of theirs, this was simple. And the plus side is that Gabby loves them! You can order them at www.kingarthurflour.com . Here she is with Santa HO HO HO!!!

Tuesday, December 12, 2006

Borgo Argenina

If anyone out there is looking for a great place too stay in Tuscany, Borgo Argenina is the place. We stayed here on one of our visits to Italy and truly enjoyed it. It's a little hamlet situated between Siena and Gaiole. This is one of the most scenic places I have ever been. There are grape vines as far as the eye can see. The grounds at the Bed and Breakfast are charming, with lots of vegetable gardens and fig trees. It is truly a magical place.

The rooms are nicely appointed and furnished with antiques. The room we stayed in had a sitting room kitchen combo, a bedroom and a large bathroom with a real shower. The owner, Elena, is very gracious and welcoming. She will recommend some great restaurants, winery tours and anything else you have questions with. She is now doing cooking lessons, which I would really enjoy!

Check out her website, it's very interesting. She also has recipes on it, including her famous Limoncella, which she offers when you fist arrive. I recommend this place for anyone looking for a relaxing and laid back getaway. The website is www.borgoargenina.it .

Potlucks, Christmas Cookies and Mommie Dearest

Tis the season for receiving cookies and candies and cakes and breads.....I am guilty of giving these myself, but I know that my hands and kitchen are clean!! So, as people hand me trays of homemade goodies, I smile and then...well let's just say some of it ends up in the trash. I know this is wasteful, but I blame my mother for my food receiving neurosis.

My mother is the world's Queen of neat freaks. If you saw the movie Mommie Dearest, then you know what I'm talking about. After each meal in my childhood home, my mother would break out the Comet and proceed to scour the entire kitchen. She scoured so much, that our stove top and sink looked like Dalmatians. The white enamel on both had been rubbed through to the black metal below. She would also get down on her hands and knees with the Comet and a sponge and go at the linoleum like Joan Crawford. We were actually required to call our mother "Mommie Dearest" and that was before the movie!! (Actually she did not require we call her that until after we all saw the movie. To this day, she has a memorial to Joan in her kitchen)

I was raised in a Lutheran church. Once a month they would have Potluck Dinners. These were big affairs, where all the women would try to outdo the others with some new Jello concoction or Man Pleasing meat creation. (This was the 60's, so that last statement is PC). Mommie Dearest would station her 4 children at the church doors, so we could report back what certain women brought in. We had to describe the dish color and wrap and scent , so that we could then make sure we stayed far away from it. One must always assume that a woman with messy hair or bad shoes has roaches in her home.

Needless to say, this has haunted me my entire life. I have politely taken tiny bites of food, just to spit into a napkin that I then place into my socks. This is especially hard at dinner parties, but that is why knee high socks were created. Now that I work at a retirement community, you can just imagine the plethora of goodies I receive. Some I eat, but others freak me out so much that I put on rubber gloves to dispose of the tin. I watch aghast, as co-workers cram cookies and candies into their mouths that were given by someone with questionable hygiene.

Just remember to always be polite and very thankful. These people have gone to a lot of trouble to put these trays together. If you are forced into a situation that requires you to eat in front of them, just take big bites and swallow it whole. If you do it quick enough, you won't even taste it.
Happy Holidays!!

Monday, December 11, 2006

Rich Chocolate Fudge

Dan called his mom yesterday and got her fudge recipe. Her recipe called for 10 ounces of milk chocolate. We had some Ghirardelli Premium Baking Bars at home and decided to use them. We used one and half semi-sweet chocolate bars and one 60% Cocoa. The fudge turned out creamy and rich, almost decadent. Anyone needing a chocolate fix will find it here. Dan's fudge turned out perfectly!

Rich Chocolate Fudge

1 2/3 cup sugar
5 oz. evaporated milk (the small can)
1/2 tsp. salt
1 1/2 cups miniature marshmallows
6 0z. semi-sweet chocolate, broken into pieces
4 oz. 60% Cocoa chocolate, broken into pieces
1 tsp. vanilla

In a medium saucepan; bring sugar, evaporated milk and salt to a boil. Boil for 5 minutes, stirring constantly. Remove from heat; stir in marshmallows, chocolate and vanilla. Stir until marshmallows and chocolate are melted and mixture is smooth. Pour into a 9" or 8" square buttered pan. Let it cool to set. Cut into 1" squares.

Saturday, December 9, 2006

The Sad Demise of Iliki Cafe

Sadly, yesterday saw the closure of one of Kansas City's better restaurants. Iliki Cafe was a very good Mediterranean food restaurant located in the Picture Hills Shopping Center off of 64th Street. Not the greatest location, but it was well worth finding. Chris and Crystal Fuller served up some great tapas, the best falafel and one of the countries best wine lists. They were recently listed in Wine Spectator for their wine list. The service could sometimes be a little lacking, but the food more than made up for it. They also had a great beer list!

Unfortunately, it seems that a majority of Kansas Citians, would rather eat at mediocre chain restaurants. I'm not knocking the chains, I myself go to them on occasion, but there are so many great choices out there. The Mango Room, Tarantino's, Bluebird Cafe and Cafe Trio are just a few to try out! Get out of your rut and start exploring all the great restaurants Kansas City has to offer!

Thursday, December 7, 2006

Oatmeal Cake

This is one of those things I remember from childhood. My Granny would make this recipe and I loved it. I came across a version of it that is as close to hers as possible. Granny was a great cook, but would not share her recipes!! I have a few of my own that I will hold on to forever. It's a great recipe, good comfort food!!

Oatmeal Cake

1 1/4 cups water
1 cup old fashioned rolled oats
1/2 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 1/3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Icing:
3 tbsp. butter
1/3 cup brown sugar
1/2 cup. chopped pecans
1/2 cup coconut
1/4 cup heavy whipping cream
1 tsp. vanilla

Bring water to a boil in medium saucepan, remove from heat. Add the oats and let stand for 20 minutes. Combine shortening, sugars, and eggs; add to oatmeal after letting it stand. Add flour, baking soda, salt and cinnamon to oat mixture. Pour batter into greased baking dish and bake at 350 for 45 minutes.

Combine icing ingredients and mix well. Spread on warm cake and place under broiler until topping is light brown. Watch carefully so that it does not burn!!

Asparagus Cream Soup

This is a recipe I adapted from watching Emeril Lagasse. I did not have the same ingredients and chose to make it a little differently. It turned out great. The stores in my area have had some really good asparagus, so I thought this would be a great cold night dinner! We love to eat asparagus and I'm always trying to come up with different ways to eat it. I use garlic twice, it is not a type-o. It looks complicated, but it is simple. I try to do only easy recipes. This one does have a few steps, but it is well worth it.

Asparagus Cream Soup

2 lbs. fresh asparagus, rinsed
6 cups low sodium, low fat chicken broth
2 cloves garlic, smashed
3 tbs. unsalted butter
1 small white onion, minced
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. ground white pepper
1 cup half & half
1/4 cup white wine
1/4 cup fresh Parmesan cheese, grated

Trim the top tips from the asparagus. Cut the woody stem ends and reserve. Cut the remaining tender stalks into 1/2" pieces. In a medium pot, bring the broth to a boil. Add the woody stems and smashed garlic. Simmer, 20 to 30 minutes, to infuse with flavor. Remove stems and garlic with slotted spoon and discard. Add the tips to the broth, blanch until tender, about 1 minute. Remove with a stainer and refresh in ice water bath. Drain on paper towels and reserve. Reserve broth. In medium saucepan, melt butter over medium-high heat. When foamy, add chopped onion and cook about 3 minutes. Add garlic and cook 1 minute longer. Add chopped asparagus, salt and pepper, and cook 2 minutes while stirring. Add the broth and simmer 15 to 20 minutes, until asparagus is tender. Remove from heat. With hand-immersion blender or in batches in food processor, puree until smooth. Adjust seasonings to taste. Return to heat, add 1/2 and 1/2, white wine and asparagus tips. Warm soup, about 3 minutes. Serve garnished with Parmesan cheese.

Organic Grass Fed Beef

People who live in Kansas City North finally have a health food grocery store!! Green Acres Market has opened at Briarcliff Village. It's a nice store with fresh produce, a deli and lots of health items. I wish the store was bigger, but beggars can't be chooser's. They actually have items there that I have not seen anywhere else, like Romenesco broccoli and purple broccoli.

They also sell Grass Fed Beef. The product comes from Golden Harvest Organic. The package says it is grass fed, USDA organic, no antibiotics or added hormones vacuum packed. It's fat content is 85/15 and come in 1 lb. packages. It says to enhance the flavor of organic beef, it is best cooked rare to medium rare. If you like well done cook at a low temperature in sauce to add moisture.

We have cooked with it twice. First in chili and then in the Sloppy Joe pizza. It does taste different than regular beef and smells different. It's hard to explain the difference, it's not bad, just different. The smell at first is a little funky though. But it cooks up just fine and works well in both the recipes we tested.

Beef is one of those things that I have trouble digesting. I love eating it, but my stomach hates me for it. Both times I eaten the organic, I have not had a stomach issue. I don't know if the reason is the difference in what the cattle eat, but it makes me think so. It is pricey, coming in at over $5.00 a pound. I will have to try out the steaks to see if they taste any different.

Wednesday, December 6, 2006

Trans Fats in New York City

Yesterday, the New York City Council voted to ban trans fats in their restaurants. Personally, I don't think we need our government to say what we can or cannot eat. We need to be responsible for what we eat and what our children eat. If places like McDonald's want to continue using trans fats, that's fine with me. The public just needs to stop eating there, find better choices for yourself. If we stopped eating at places that used trans fats, they would have to change of their own accord. Some people may want to eat trans fats, obviously there are lots of them in our country that do. That is their choice!! What's next? Banning corn syrup in soda pop or closing down any candy store that stocks it's shelves with candy made from corn syrup. I think it's fine for governments to make recommendations on these matters, but I think they go too far in legislating them. My body is my responsibility. There are bigger issues out there, let's try sticking to the real priorities out there.

Tuesday, December 5, 2006

Pea Salad

When I was younger and married, my ex-wife would make things for family gatherings like all good young wives. My family, being my family, pretty much hated anything she made. She wasn't that great of a cook, but other than the carrot souffle she brought once, I thought she did just fine. One thing she made that was a huge hit, was this recipe for pea salad. I did not even remember the recipe when my mom asked for a copy recently. I called Judy and got the recipe from her and here it is.

Pea Salad

1 can french cut green beans, drained
1 can Lucerne peas, drained
1 can shoe peg corn, drained
1 cup celery, chopped
1 bunch green onions, chopped
1 bell pepper, chopped
1 small jar pimentos, drained
3/4 cup sugar
1 tsp. salt
1/2 cup red wine vinegar
1/2 cup vegetable oil

Combine the vegetables in a bowl. In a medium saucepan, add sugar, vinegar and salt, bring to a boil. Remove from heat and let it cool. Add the oil. Pour over the vegetables. Let stand in the refrigerator for 12 hours before serving.

Dan's Mexican Corn Dip

This is every body's favorite dip at every party. Whenever you serve this dip, everyone will ask for the recipe.

Dan's Mexican Corn Dip

2 (12 oz.) cans Mexicorn, drained
1 cup sour cream
3/4 cup Miracle Whip
3 green onions, chopped
1 (4 oz) can chopped green chilis
1 1/2 cups cheddar cheese, grated
1 jalapeno pepper, seeds removed and chopped

Drain the corn and combine the ingredients. Mix well. Cover and refrigerate at least 2 hours. Serve with tortilla chips.

Sloppy Joe Pizza

This isn't the best name for this pizza, but that is what the recipe calls it. I didn't modify this too much from the original, because it was such a good recipe. I don't remember where it came from, but we love this pizza. I use the regular Boboli crust for this, the thin one would not hold this pizza.

Sloppy Joe Pizza

1 lb. lean ground beef
3/4 cup frozen corn, defrosted
3/4 cup barbecue sauce
1/2 cup green onion, sliced
1/2 tsp. salt
1 large (12") Italian bread shell or prepared pizza crust
2 cups Colby Jack cheese, shredded

Heat oven to 425. In a large skillet, brown the beef over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off the fat. Stir in corn, barbecue sauce, green onion and 1/2 teaspoon of salt; heat through. Place pizza shell on a baking sheet. Spoon mixture over the top, sprinkle with cheese. Bake 12 to 15 minutes or until cheese is melted.

Monday, December 4, 2006

Fire Roasted Tomato Sauce

The other night I was looking for something to put together for dinner and I came up with this simple sauce recipe. I mixed the sauce with refrigerated cheese ravioli (cooked according to package), placed it into large ramekins, topped it with shredded Parmesan cheese and a slice of provolone. I put the ramekins on a baking sheet and placed it under the broiler until the cheese was bubbly and turning a golden brown.

Fire Roasted Tomato Sauce

1 (28 oz) can Muir Glen Organic Fire Roasted Crushed Tomatoes
1/2 tbs. sugar
2 garlic cloves, minced
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. crushed red pepper
1/4 tsp. fresh ground black pepper

Mix the ingredients in a 2-quart saucepan and bring to a boil. Reduce heat and simmer for 30 minutes.

Sunday, December 3, 2006

Grilled Honey-Bourbon Pork Tenderloin

This is one of our favorite foods. We love to grill pork tenderloins and this is one of the better marinades. I used this for a tenderloin that weighed in at 1 1/3 pounds. You can double the recipe and marinade about 3 of them at this weight. I marinate mine for 1 hour, 45 minutes in the refrigerator and the 15 minutes on the counter.


Grilled Honey-Bourbon Pork Tenderloin

1/2 cup water
1/4 cup bourbon
2 tbs. honey
2 tbs. lite soy sauce
2 cloves garlic, chopped
1/4 tsp. crushed red pepper
1 1/3 lb. Pork Tenderloin
salt and fresh ground black pepper

Mix the first 6 ingredients in a small bowl. Place the pork tenderloin into a gallon size resealable plastic bag. Pour in marinade, seal bag, and rub marinade into the pork. Let it marinade at least 30 minutes. Take the pork from the bag and shake off excess marinade. Salt and pepper on all sides. Place on grill over hot coals. Grill until internal temperature reaches 160. Let it stand 5 minutes before slicing.

Friday, December 1, 2006

Tarantino's Gourmet Pizza & Subs

You will not find a better calzone in Kansas City. I also think you will have to look for a better meatball sandwich or chicken spiedini tramezzini. Tarantino's is located just across the river from us at 601 McGee St., just on the northeast side of downtown. They are located in an old service station, that used to be The Garage. They have a wide variety of sandwichs, pizzas and calzones. They also have a great toasted ravioli and cheap side salads that you can get with that good creamy pink garlic dressing. I love the calzone, I get mine with Italian sausage, red peppers and mushrooms. The crust is crispy and golden and the sauce on the side is thick and tasty. They make their own dough right there. You always get a great welcome and the service could not be better. Enjoy a nice ice cold Peroni with dinner, it doesn't get any better that this! You can also do takeout, just call 816-421-0043.