News, Entertainment, Enlightenment
Hot Dog Burrito — An easy meal that’s fast, fun and delicious is the hot dog burrito.
Microwave a hot dog on a small plate for 45 seconds to a minute. Microwave a burrito shell for 15 seconds then for another 15 seconds with a couple of slices of cheese.
Put dog on the shell. Place a dollop of sour cream along with some hot sauce and roll it up.
Feel free to add onions or anything else that strikes your fancy.
If you don’t like it, the cat will.
But you will.
Carlino’s Market Tantalizing Ardmore Since The ‘80s With Deliciousness
By Sharon Devaney
The aromas pouring from the kitchens envelop you at Carlino’s Market. They’re tantalizing combinations of freshly ground coffee, pastries and Italian food.
Carlino’s has been an old-fashioned family owned staple on County Line Road in Ardmore since the 1980s. It’s larger now with a front porch where you can sit and enjoy a coffee or meal and relax.
The Ardmore and West Chester locations are managed by the third generation Carlino family.
Carlino’s in Ardmore opened first in 1983. It offers homemade pasta, sauces and the freshest pastries and cookies.
It also remains a purveyor of artisan cheeses, gourmet takesway foods, homemade sausages, roasted meats curated wines,a collection of premium olive oils, balsamic vinegars on tap, gelati, and imported and locally grown groceries.
The most popular foods are tomato pie, the ultimate Italian hoagie (one of my favorites), Mama Carlino’s Lasagna, Mama’s Ricotta cheesecake, tiramisu and the Panella Semolina Loaf.
All the food is made in the West Chester and Ardmore kitchens and bakeries.
This is definitely a one stop shop for breakfast, lunch and dinner. They also cater for big and small gatherings.
You can also purchase Nadia Carlino’s cookbook which is called The Carlino Family Cookbook. It tells untold stories of family history and is filled with exclusive family recipes. It is available at CarlinosMarket.com, both markets and at select Barns and Nobles.
Carlino’s is managed by Pat and Laura who are the presidents; Nick, chief marketing officer; Angela, chief operating officer; and Nadia, who is director of communications.
2616 East County Line Road
Ardmore, Pa. 19003
Phone 610-649-4046
Hours Mon/Fri 9-6 Sat 9-5, Sun 9-4
128 West Market Street
West Chester, Pa 19382
Phone 610-649-4036
Hours Mon-Fri 9-6, Sat 9-5, Sun9-4
Website is CarlinosMarket.com
The Gourmet Hoagie Tray
The Carlino’s Tomato Pie
Carlino’s Market Tantalizing Ardmore Since The ‘80s With Deliciousness
Osushi Is An Asian Delight In Ardmore
By Sharon Devaney
When you step into the entrance of Sam Li’s Osushi, the ambiance is absolutely beautiful and calming. The smells are mouthwatering and you are immediately met with a friendly smile. The food at the restaurant at 36 Greenfield Ave., Ardmore is made with the freshest organically grown ingredients, and the staff is well equipped and friendly. The food is served hot and quickly and the wait staff continuously checks on you.
My favorite dish is the Shrimp Pad Thai, extra spicy .
If you prefer sushi they have the most delectable sushi on the Main Line. If you prefer something on the lighter side their miso soup and seafood miso is very good.
Two of Osushi’s popular signature dishes are Taste of Maguro and the Crispy Rice Tuna.
Osushi is tucked into a quaint shopping center . After eating you can do some shopping right there or walk over to Suburban Square Outdoor Mall to walk off your meal and get dessert.
Give them a try and you will become a regular diner.
They have delivery through DoorDash, Uber Eats and Grubhub
Their website is WWW.OSUSHIPA.COM
The Ardmore restaurant is the second for Sam after opening one in Marlton, N.J. He has just opened one in Wayne.
You can find them at:
Osushi Marlton
143 Route 73 South
Marlton , New Jersey 08053
Osushi Ardmore
36 Greenfield Ave
Ardmore, Pa 19003
Osushi Wayne
613 West Lancaster Ave
Wayne , Pa 19087
Telephone 484-412-8155
Osushi Is An Asian Delight In Ardmore
Honey Sesame Chicken — Here’s an easy and delicious meal. Rub chicken parts with a mix of red pepper and salt — two teaspoons of each per part — then drench each part with honey and smother them in sesame seeds.
Cook for an hour at 325 degree F.
Combine with a white wine and cheap is fine.
It’s a yum.
Prune juice pork chops — or to give it some elegance, aged prune juice pork chops — is a dish perfect when you find in the freezer boneless porch chops acquired in a long-ago sale and discover in the cupboard a bottle of prune juice with a three-year-old expiration date.
It is surprisingly good.
Actually it is rather delicious.
Pat two small chops dry then give them a rub of two teaspoons of salt, two teaspoons and a teaspoon of black pepper. Let them sit in the frige for an hour.
Cut an onion in rings.
Heat a splash of vegetable oil — or even some non-stick spray — in a Dutch oven or large pot. Put the chops in for a sear. Pull them out and put in the onion slices. Let them get soft, then add just enough prune juice to cover. The juice will deglaze so remember to scrap so the brown bits on the bottom can be included.
Add two tablespoons of brown sugar. Let the juice come to a simmer, then return the chops. Braise them until their temp hits 140 F. It won’t be long. Remove them to rest and let the sauce reduce. When reduced pour the sauce and onions on the meat and eat.
Yes, it’s a yum.
Potato Chip Tomato Dip Salad — You’re desperate. The tomato plants in the garden are exploding fruit and you can’t give it away fast enough. You hate to see it go to waste. You chop up an onion and throw it a large bowl with as many tomatoes as you can. You add vinegar (red wine in this case) and olive oil in 2 to 1 ratio with some spices. Salt of course is necessary. We also included red pepper, powdered garlic, basil and oregano. How much? We eyeballed it.
Mix it and let it sit. Yum. It seems to last about a week staying enjoyable.
You’re hungry. The salad isn’t going to do it by itself. You need carbs. Hey, an idea. Open up a bag of potato chips and dump some in a soup bowl. Put the salad on top. Mix it. It’s good.
A less trailer-parkish thing would be to use beans. Best to let them soak a while in the salad before consuming, though. Canned beans work great. You don’t need to cook them but you should drain and rinse them. What kind of beans? You pick it.
Or just open a bag of chips.
Quarantine Pizza Stew — Here is a fast dish for when your cupboard is light and you don’t feel like braving the Covid checkout lines at your local supermarket.
Heat a tablespoon of olive oil in a saucepan then put in that can of stewed tomatoes you’ve had since 2018. Add two tablespoons of powdered garlic, a tablespoon of salt, a tablespoon of oregano and two teaspoons of red pepper.
Bring it to a simmer then slowly add three tablespoons of flour. Mix it well then add two tablespoon of shredded sharp cheese. Why not mozzarella? Um, Covid checkout lines.
Wait until the cheese melts then serve with stale Tostitos.
OK, as an entree this is fairly lacking but it’s not a bad dip.
Hamburger Cheese Steak Surprisingly Close To Real Thing — Granted this won’t replace what you can find at the corner steak shop but it comes surprisingly close and is a welcome substitute if you should be stuck in some backwater like Florida or under a quarantine or something.
Sauté onion slices in butter. Crumble an appropriate amount of ground beef in the pan and fry it. Melt cheese with the mix and scramble it. Put it on a long roll and enjoy.
Actually, just dish it on a plate and enjoy.
Potato rosti is a simple but surprisingly delicious dish that is perfect for Lent providing you choose the butter option rather than pork fat.
Frankly the butter is better despite the pork fat being considered the 8th most nutritious food. We tried them both.
Boil three medium sized russet potatoes in well-salted water for about 15 minutes then let them cool in the fridge overnight.
Peel then grate them.
In an 8-inch pan, melt 4tablespoons of butter over low heat. Slowly stir in the potatoes and a teaspoon of salt. Cook them for about two minutes turning frequently. Gently mold them into a pancake — don’t press hard — that would hold its shape. Add two tablespoons of hot water and a little bit more butter, cover and cook for 12 or 13 minutes. Flip onto a plate — you know how to do that right– and enjoy with sour cream, or cream cheese or smoke salmon or what hits your fancy.
Bacon Red Beans And Rice Recipe — An inexpensive and easy riff on the classic Cajun dish of red beans and rice is to do the makin with bacon.
Heat up a large sauce pan and dice an onion, large bell pepper and a stalk of celery. Then dice about five strips of supermarket bacon.
Render the bacon in the sauce pan and sauté the veggies in the fat. If there is not enough fat add some butter or oil.
Add the seasoning. Remember, the one who adds the rice picks the spice. Garlic powder, salt and pepper is a safe choice. Don’t forget the bacon has a lot of salt.
Stir and add two cans of beans without draining them. What kind? Small red, kidney, pink, mix them up, you’re the chef.
Give the cans a scrape, fill them with water and add that.
There should be enough liquid to cover everything. If not add more water. Bring to a boil, lower to a simmer, and let it go for an hour or two.
About 20 minutes before mealtime, rinse the rice. How much rice? It’s decision time. Do you want the dish to be smooth like Popeyes? Run it through a food process or — much, much easier — use a hand-blender to cream it in the pot. Then cook as much rice as you want separately.
If not, estimate how much liquid is left, bring it back to a boil and add an appropriate amount of rice at the ratio of one part rice to two parts liquid.
Cook until the rice is soft and liquid absorbed then ladle out.