A WEEKEND CELEBRATION OF CHILLIN’ AND GRILLIN’

Aromas of backyard barbecues and sounds of fireworks certainly set the mood for a Fourth of July celebration that connotes Independence Day, when the United States broke away from being ruled by the King of England.  Let’s skip the history and get to the food celebration.

 

Families and friends gather at people’s homes or parks to savor the taste of that smoked flavor that comes from placing meat, seafood, fowl, vegetables and even fruit in the “barbie.”  What are the best “rules” for charbroiling?

I turned to Nick Condomanolis, owner of Tasty Grill in Whitestone for his thoughts and recommendations and meat and chicken.  Aside from his three gyro that he describes as “slow cooked stand up rotisseries,” Nick is also known for his ribs, burgers and skirt steak. 

Ribs taste better when they are smoked and if you don’t have a smoker you can add liquid smoke or a spice of salt and smoked flavor to the bbq sauce.  Pre-boiling the ribs is okay to do.

“Skirt steaks should be cooked on high heat first to sear followed by a low heat to continue the process. I don’t recommend it being well done.  Make sure they are ‘cleaned’ by removing much of the fat as well as peeling off the skin-like thin layers and any veins.” 

“Chicken cannot be placed on a high flame because it needs to be cooked through.  I recommend the thighs when it comes to grilling as they are the juiciest and easier than drumsticks,” said Nick. “Chicken breasts tend to dry out when placed directly on the grill.”  Create a bbq sauce or just some spices for the grilling time and baste it in order to savor the flavors.  

Most people think about that juicy steak or chicken, which is great. Let’s look at some of the alternatives starting with seafood, keeping in mind that seafood means both shellfish and whole fish. 

There are four ways to prepare seafood: placing it directly on the grill; creating a “basket” using  aluminum foil; positioning a pot; and as kabobs.    

Let’s go to a source for the 101 on grilling, Vinny Marinello and Pat Marotta, owners of Crossbay Seashell Fish Market.  “Not all seafood can go directly on the grill,” said Vinny. “Shrimp, scallops, swordfish, tuna steaks, and lobster tails are excellent choices.  Although whole fish can be wrapped in foil, it is not necessary to do so. Keep in mind that unless you buy a whole lobster and remove the tail for grilling, lobster tails are sold flash frozen and uncooked, whereas the King and Snow crab legs can be thawed out and eaten or heated up.”

If you are into clams and mussels, it is best to steam it in a pot adding herbs to water, wine, or beer. This way you keep in the juices of the shellfish. Although they appear sand free, clams should still be washed as well as having some expectations of having sand residuals. Call to ask about the varieties of fresh clams that we carry. Our mussels do not contain debris such as tiny crabs, thus do not need much pre-care.”

The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. When engaging it on the grill, buy it fresh and cleaned. Cut it up into rings and tendrils when done. 

Vegetables take on a wonderful flavor when grilled some of which can be prepared whole such as corn especially when basted with butter.  We turn to Phil Barone, owner of Valentino Food Market, located at 66-64 Fresh Pond Rd, for his thoughts.  Yellow squash and zucchini (one eighth to a quarter of an inch), thick slices of tomato, slices of eggplant, sweet or hot peppers, asparagus, green beans, brussels sprouts, onions and Portobello mushrooms.  Brushing with olive oil keeps the vegetable from drying out before they are cooked.   

Red peppers are especially useful for concocting your own pimentos.  Remove the top and seeds, then cut or tear it up into large pieces. Place them skin side down and char it. Transfer to a plate and peel the skin. Place the pieces in an air tight container and refrigerate. By doing so it creates its own juice so that olive oil is not necessary.

One option for roasting veggies such as potatoes is double wrapping in aluminum foil and placing directly on the coals.  If you are doing it on top of the grill, they should be cut up in chunks and basted.  The same with carrots, depending upon its size and thickness. 

Preparing guacamole and always using Mexican Haas?  One large from California cost a dollar while one large Haas was three dollars.  No real difference in taste to warrant the price.

Have a fabulous weekend with the “roar of the fireworks, the smell of the barbecue.”

GAY PRIDE MONTH TO FEATURE A PBS SPECIAL, THE LAVENDER SCARE

Award-winning, timely documentary The Lavender Scare had its PBS premiere nationwide on June 18 at 9:00PM, re-airing throughout June on digital channels. (For more details check local listings or pbs.org) Produced and Directed by Josh Howard, the documentary is based on the acclaimed book by David K. Johnson and narrated by Glenn Close featuring the voices of: Cynthia Nixon, Zachary Quinto, T.R. Knight and David Hyde Pierce.

Dr. Franklin E. Kameny writes, “Dear Mother, I received your very welcomed letter last Sunday. I hadn’t told you about my work situation because I didn’t want you to worry. The fact is, I was fired not because of a judgement upon me as an individual, but an entire judgement of a group of people. I’m certain you would agree that every American citizen has right to be considered on the basis of his own personal merit. I am a homosexual American citizen. Before I leave this earth I assure you that I will see to it that the second and third words of that phrase--American citizen--, are no longer ignored to people like me.” 

The Lavender Scare focuses on one of President Eisenhower’s first official actions, signing an executive order that said that sexual perverts cannot work for the federal government and sexual perverts specifically meant homosexuals. And so witch-hunts began and not just the federal government but jobs everywhere. 

Over the next four decades, during the longest witch-hunt in American history, tens of thousands of government workers would lose their jobs for no reason other than their sexual orientation.

In one interview of those effected, Joan Cassidy had to give up the chance to be the first female Admiral of the Navy Reserve due to the chance that the government would expose her because she wouldn’t be able to hide her being a lesbian. 

Kameny, who was set on becoming an astronomer, was the first to fight back with politics and activism to make a change via the Mattachine Society of Washington saying that it was not about national security or blackmail but about civil rights.

The documentary includes the raids at Stonewall with photos of the gay community refusing to “not take it anymore.” 

It was not until 1995 that President Clinton signed an executive order barring the federal government from excluding gays and lesbians from holding security clearances. 

During his term in office President Obama acknowledged Kameny for the protest that he lead in 1965 as act if courage.  Today, Kameny is recognized as the Grandfather of the Gay Right Movement.  Born on May 21, 1995, he died on October 11, 2011.  

I conducted radio interview with Josh Howard on the following link where he emphasized being able to have the documentary shown in schools throughout the nation.  www.blogtalkradio.com/merleswhirls/2019/06/19/whirl-with-merle

CHILLATO CUTS THE RIBBON BUT NOT BEFORE THE CROWD POURS IN

You couldn’t ask for better weather on Saturday, May 18, the day that Chillato gelateria chose to celebrate its ribbon cutting Grand Opening.   The only “pouring” was those people that couldn’t wait for the actual celebration.  Owners Maria Chee, John Zefi, Tony Lui and Linda Lui open the doors too soon, customers ignoring the celebratory balloons. 

The counters began to fill with friends, family and those who got the message about being able to sample the gelato, a 10% weekend discount and free raffle tickets that would win a free pint of anyone of the freshly made gelatos or sorbets.  There were certainly enough to choose from including a few new creations.  

In addition sample cups were being passed out by their friendly staff.  In Italy one might have a breakfast treat of a brioche with gelato sandwiched in.  Maria and Tony decided to acquaint the public to the same.  Why not? If it were coffee gelato, you would be having an equivalent of iced coffee and cake…so to speak. 

Photo op as the invited attendees made their way to the bottom of the entrance steps to pose and snip.  Aside from the four owners, Assemblymember Edward Braunstein, Senator John Lui, Greater Flushing Executive Director John Cloe, and Whitestone Merchants Association board members, Blanca Rodriguez, Nicholas Aragonesi and George Isaakidis filled the lower steps while members of the owners’ family filled the top ones.  

After the ribbon was cut, the speeches erupted. John Lui said, “What a great business Chillato is! It’s about making people happy.  I think there’s going to be a lot of happiness emanating from this corner of 154^th and 17^th Avenue.  I intend to be a regular customer. This is certainly something we need in the neighborhood.”

“Thank you for inviting me today,” said Braunstein. “This is a great occasion. It’s good to see small businesses opening in our community as well as the Whitestone Merchants Association.  The small business is the backbone of our community.”

Next up was Aragonesi.  “We want to congratulate you on your Grand Opening. Thank you for becoming a member of the association. If you need us we’re always here for you.”

Maria made the last speech thanking everyone for their support.  “We could not have found a better neighborhood to open a gelateria. I plan to stay here forever!”  Marie promised to keep surprising customers with new flavors.

Back inside more tasting of donuts and brioche with gelato.  Aside from the owners, four other employees were needed to happily please the party.  Constant purchasing kept Chillato quite busy finding out that S’mores, Deep Dark Chocolate and Sugar Rush were even more popular than the Almond Roca, Ferraro Rocher and Nocciola (Hazelnut). 

 

A few hours later, the horde thinned out.  But alas, apparently someone let the cat out of the bag and the members of Christy’s Gymnastic Team stormed in with their coaches.  Who spilled the beans? Is it a coincidence that Maria’s daughters 10 year old Madelyn Chee-Zefi and 13-year-old Chloe are members of the team?

Just in case you didn’t get the info, Chillato is located at 17-16 154^th Street.  Phone number: 718-489-1750.

TASTY GRILL EARNS ITS NAME

A Taste of Whitestone sparked my palate with the various cuisines that the May 2 event was offering.  I was quite impressed with the spread that Tasty Grill laid out of Greek appetizers, sandwiches, burgers, fries and even dessert.  As co-owner Nick Condomanolis was setting up I asked him about the quantity of food being much more than a “taste.”  He told me that he wanted everyone to enjoy and hoped there would be none left.  I guess that’s one of the best ways to advertise to the 300 people who showed up. Alexi Varveris is the other owner. 

 

Having to limit the amount of food from the more than 20 vendors, I only grabbed a chicken gyro from Tasty Grill leading me to search out the restaurant, sample much of the menu and have the leftovers to go.  

Entering, I first saw David Rosario slicing off meat from one of three gyros.  Those pleasant food aromas were in the air.  I got the low down about each.  Chicken gyro and pork gyro are prepared on the premises.  Chicken is marinated in salt, pepper, yogurt, mustard, dill and oregano.   Pork gets some cumin, salt, pepper, oregano, thyme and olive oil.   The third is one made of beef and lamb that is already marinated.   Aside from the tender and flavorful meat, the sandwich comes with the usual as accompaniments as well as and added French fries.  I chose to simply sample a plate of all three bare that came with their restaurant made tzatziki sauce.  

Continuing into the seating area, I then saw a rotisserie oven that was cooking a number of chickens. As it turns out, they also prepare bbq St. Louis ribs.  You can get a plate with half a chicken and half rack of fall-off-the – bone ribs.  I did and highly enjoyed the few bites of each with the rest “to go.”  

Looking around I noticed that the walls were filled with framed photos and art that depicted Greece, mostly in the area of Cyprus. Walking further, I spotted the outdoor cafe dining area. 

Time to peruse the menu and ask questions.  I like to find out exactly what is in the food, if it is made from scratch in the restaurant , and how it is prepared. 

I don’t request octopus too often because many places tend to serve it “chewy.”  Nick told me that they get the fresh octopus and marinade it in wine and vinegar then oven bake for about two hours.  When ordered, the pieces are then grilled.  Yes, it did come out tender and delectable. 

As I continued to browse the bill of fare, I noticed that there were three different cheeses, two of which are served grilled.  Haloumi cheese – Semi-hard unripened brine cheese made of a mixture of goat’s and sheep’s milk and sometimes cow’s milk and has a high melting point. Kefalograviera cheese is a hard cheese that can substitute for the Italian Asiago.  The other is the Greek staple of Feta cheese with its crumbly texture. 

Cheese Pie is one of the starters on the menu.  It contains feta, Kefalograviera, cream cheese, and ricotta cheese.  The pie crust alone is rich and flaky. With the combination of cheeses, I would call this the utmost flavorful substitute for mac and cheese.  Excellent for breakfast and served in two large triangles.  One of many sharing ideas of which would go great with one of their salads or one that you can choose your own ingredients.  

Spinach Pie is another Greek staple and had to indulge. This is made with both the spinach and feta cheese on the inside, baked in that thin crispy phyllo dough, topping it off with crumbled feta cheese. 

Tasty Grill may want to compete in the next Chicken Soup Cookoff with their Avgolemono soup made with their own chicken broth, celery, onions, carrots, lemon juice, eggs and pieces of chicken. 

“Do you want fries with that?”  How about a Greek version that are lightly beer battered and topped with oregano and crumbled feta?   

Chicken wings are always a good seller, especially when they are meaty and savory.  I had to try them in a sweet bbq sauce as I didn’t want anything too peppery.  Thumbs up on this.

There were other items that I passed up, such as burgers, skirt steak, sweet potato fries and grilled veggies.  Oh well, there’s always another time.  

Four desserts were available: Reese’s Peanut Butter Cheese Cake; Manhattan Truffle (ice cream based with cherries in the middle, cookies bottom, surrounded by hard shelled chocolate); Amaretto Truffle (ice cream based and covered with nuts); and Baklava. Although I love nuts, they don’t appear to love me.  However, I did indulge in the portion that had the phyllo dough and honey.  Buttery, flaky and not overly sweet.  

Georgia Savva, had been serving me throughout this tantalizing adventure.  She is also the barista and asked if I wanted coffee.  I requested a cappuccino. When asked if I wanted sugar in it I said, “On no, I’m on a diet.”  She did laugh and did have a bit of sugar in it.   It was a perfectly executed cappuccino.   I so love the aroma and taste of coffee, but alas…I know that it doesn’t love me.  Doesn’t matter when I have it, caf or decaf, I think it might be the acid.  I keep a bag of ground coffee in the house just so I can open and waft it. 

Now, here’s the 101.  Tasty Grill is located at 14-22 150^th Street.  Tel: 718-767-7200.  Open Mon – Sunday from 11:30 am to 9:00 pm.  Street Parking and Wheelchair accessible.