XOCHI-MIL-CO. ( Mexico) or SOCHI -MEAL-Co.(Russia)

xochimilcoSochi beachhieloantorcha
The whole world’s attention seems to be concentrated in the 2014 Olympic
Winter Games. Which Countries wins more Medals, focusing in the speed,
strength and graciousness.

President Vladimir Vladimirovich PUTIN, born in October 7,1952 under the
Zodiac sign of Libra, has been a creative politician , He is a devoted Orthodox
believer and also a genuine athlete.Few people knows that he holds a ” Black Belt ”
in Kyokushin Kaikam Karate,( in other words, for someone like me, sportively inactive
means that, please do not upset him.)  In spite of being  a Vegetarian, He loves T-Bone Steaks.

sochi Olympics

.

Back to the Winter Olympics, Putin really put in practice his ideals and
together with his governmental team, they really planned to WOW THE
WORLD with such a frolic competition, organizing, building and preparing
their athletes. Out of the Blue they selected a small town called Sochi.
A resort area by the Black Sea.Nonchalantly started building one of the most
venturesome boldness creation for different sports and the snowed facilities few minutes away.

Suddenly Sochi became very famous, the local restaurants improved
their capacity and VOILA, Sochi it’s feeding the world with their own
Gastronomic specialities ,  to mention few of the most popular
Yummy- Yummiest Concoction :

Shiskabobs.

Shish kabobs.   ( Шиш кебабы  )
Of course, the top dish is shish kabobs! No outdoor picnic in Russia is complete without kebabs: whether it be a fishing trip, a trip to the country house, or a weekend with the family at a resort. As grilling hamburgers is for Americans, kebabs are for Russia. It’s almost a national idea. Kebabs can rightly be called the king of the Sochi cuisine,( A truly Gold Medalist.).

Solyanka

Solyanka soup       (.Солянка суп.)
Georgian style Solyanka is for those who like it hot and spicy. This nourishing, thick, hearty and flavorful soup is the second favorite after kebabs in all Sochi eating establishments. Solyanka is prepared from choice cuts of meat that are cooked for several hours, then onions, carrots, garlic, tomatos and pepper are added. Those who like spicy food can get adjika (a spicy red sauce from the Caucasus) on the side. Solyanka is best eaten with light and fresh Georgian lavash.( Kremlin bureaucracy’s Favorite.)

Khinkali

Khinkali.   ( Хинкали )
In Russia they are called pelmeni, Italy, ravioli, and in Japan, gyoza. The principle is the same — a thin piece of dough wrapped around a stuffing and boiled in salted broth. Khinkali are filled with minced beef, pepper, salt, and finely chopped green coriander. They are larger than pelmeni and are also different in that almost half of the stuffing is a strong, rich broth. Khinkali are served with tomato sauce and Tsakhton sauce (a white sauce based on sour cream, herbs, and garlic). Summer or Winter Champion.

kachapuri
Khachapuri .    ( ХАЧАПУРИ )
Another masterpiece of Georgian cuisine that still prevails in Sochi. Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread can be shaped in various ways.( personally,I think it is the Russian version of the Mexican Chalupa ) If you find yourself in Sochi, you certainly need to try the boat-shaped khachapuri! This traditional form is filled with butter, a raw egg, and cheese. It is considered a success if the chef bakes the khachapuri so that the yolk is still runny at the end. The boat khachapuri should be eaten with your hands, pinching off the corners and dipping them in the cheese-oil-egg filling. Beloved by participants in the game
of Biathlon (athletic contest consisting of cross-country skiing and shooting ) or people who likes to ” Hit and Run.”

………………TO BE CONTINUED .

IF YOU LIKE THE TASTE OF “DOGFISH” STEW ……..

cod fish

Good luck finding local cod in Cape Cod, Mass.

The fish once sustained New England’s fishing industry, but in recent years, regulators have imposed severe catch limits on cod, and the fish remain scarce.

“I’ve never seen cod fishing this bad,” says Greg Wilinsky, who has been fishing on Cape Cod for more than 30 years. “It looks to me like it’s over. And I can’t catch any codfish.”

It’s so bad, many fishermen say, that for the first time, they cannot catch enough cod to even reach shrinking government quotas.

At Finely JP’s, a seafood restaurant on the Cape, owner John Pontius says he has always served local cod, but the shortage caused prices to skyrocket. So for a while, he took it off the menu.

Now Pontius serves cod imported from Iceland. He is not alone.

“Everybody up and down the road has got the same cod from Iceland on their menu right now. If it’s on the menu, it’s more than likely Icelandic,” he says.

To deal with the shortage, New England fishermen are turning to other types of fish — specifically, dogfish. But dogfish is considered a “trash fish” and has almost no market in the U.S.

Gloucester, Mass., north of Boston, was once the busiest fishing port in the world because of the abundance of cod. But those times are long gone.

“This fishery has been declared a federal disaster,” says Chris Duffy, manager of fish wholesaler Cape Ann Seafood Exchange.

In his warehouse, Duffy shows off vats of freshly caught whole dogfish packed on ice. Virtually all of it will be shipped overseas to Asia and Europe.

“This undersection here is called the belly flap — those go to Germany, and they get smoked. They take the skin off of this, and you have the dogfish backs — they’re big in Europe, and they’ll chop it up into cutlets with the meat in it, that they’ll fry it that way,” he says.

Duffy and other fish wholesalers are trying to build a local market for dogfish. But it’s a hard sell. In America, he says, it’s just not popular.

“I know what they do with dogfish. They send it to England mostly, and the English use it as fish and chips — and I believe that’s why they put vinegar on their fish and chips,” says Romeo Solviletti, the manager of Connolly’s Seafood just down the block from Cape Ann Seafood Exchange.

“I mean, I’m sure there are people who eat dogfish around here,” he says, “but we don’t sell any of it.”

Nonetheless, the firm white fish is slowly making its way into markets in New England, including into the dining rooms of some hospitals and universities.

So, now, Welcome to the  new name City  OLD CAPE DOG FISH .

https://fooddoctorx.com/2013/10/05/if-you-like-the-taste-of-lobster-stew/

…IF YOU LIKE THE TASTE OF LOBSTER STEW…..

 

PATTI PAGE

 

 

 
“Old Cape Cod” is a song, written by Claire Rothrock, Milton Yakus, and Allan Jeffrey, and published in 1957. The single, as recorded by PATTI PAGE, became a gold record, having sold over a million copies. Having been hailed by “Cape Codders” as the “unofficial Cape Cod Anthem, if ever there was one”, the song has been credited with “putting the Cape on the map”, by helping to establish Cape Cod as a major tourist destination.

The song extolls the virtues of Cape Cod as a leisure destination with each verse ending with the line “You’re sure to fall in love with old Cape Cod.” The nucleus of the song was a poem written by Boston-area housewife Claire Rothrock, adapted by M.Yakus.

Page had NEVER visited Cape Cod until after the song was released and had become a hit. She later recalled her first visit to the Cape, saying:

“I could not believe it when I finally did go, because I realized that [the song] had captured something about a place that I had had within me for so many years, but never knew.
Patti Page was born in Claremore,Oklahoma on Nov.8,l927,
Her last visit to Cape Cod was in February 2010, followed Patti Page’s death on January 1, 2013, a ceremony held in her honor at the Cape Cod Chamber of Commerce,with a dedication and unveiling of a new street sign.( BIG DEAL ! )
For someone to created the success with helping to establish “Cape Cod” as a major tourist destination and their Real  Estate  to the clouds.

lobster stew

 

 

LOBSTER STEW

Ingredients  :

1/4 cup Extra virgin olive oil
1 med.Spanish Onion, minced
6 Stalks Celery, diced
6 med.Carrots,diced
6 Lge. Potatoes,cubed 1/2 inch
6 cups Lobster Stock
2 tbsp.Parsley, chopped
1 tbsp.Chives, chopped
2 tbsp.Paprika (Romanian Best)
2 tbsp.Black Pepper.
1 tbsp.Kosher Salt.
3 cups.Milk
1 qt. Heavy Cream.
And of Course :
2 lbs.Make Believe LOBSTER. *****
(You know what I mean )

DIRECTION:

Use your Imagination.
Start from the begining.
Do not boil.
Add in the end broken chunks of *****
Bring to 165 degrees F.

Serve with: crackers,saltines,matzos,tostadas,
left over crusty bread or whatever.

 

THE MOST AMAZING DANCE EVER.

DANCING IN THE DARK
The Band Wagon is a 1953 musical comedy film that many critics rank, along with Singin’ in the Rain, as the finest of the MGM musicals, although it was only a modest box-office success. It tells the story of an aging musical star who hopes a Broadway play will restart his career. However, the play’s director wants to make it a pretentious retelling of Faust, and brings in a prima ballerina who clashes with the star.

Fred Astaire and Cyd Charisse stopped by Central Park
and while the melody of “Dancing in the Dark” unfolds
gradually ,improvise unrehearsed one of the
most AMAZING CHOREOGRAPHY, to be enjoyed and
appreciated for the rest of our times.

The song was written by Arthur Schwartz and Howard
Dietz. Considered part of the Great American Songbook.

The film was nominated for Academy Awards for Best
Costume Design,Color,Best Music,Scoring of a Musical  Picture and Best  Writing,Story and Screenplay.

“The Band Wagon” was selected for preservation in the United States National Film Registry by the Library of
Congress as being ” culturally,historically, or aesthetically
significant “.

Every time you watch this wonderful performance you can appreciate the equality of movements, leg work, stepping
and specially arms and hands synchronization of both.

In the same time it’s romantic, conforming to standards of propriety, good taste,elegant and with a gracious ending,specially to the masculine approach of Fred Astaire to the horse-vehicle.

Frederic Austerlitz Jr. ( Fred Astaire )
May 10,1899-June22-1987

Tula Ellice Finklea ( Cyd Charisse )
March 8, 1921- June 17-2008

SOFTLY,AS I LEAVE YOU.


Softly, I will leave you softly
For my heart would break if you should wake and see me go
So I leave you softly, long before you miss me
Long before your arms can beg me stay
For one more hour or one more day
After all the years, I can’t bear the tears to fall
So, softly as I leave you there.

 

Steve_lawrence_eydie_gorme

Eydie Gormé was born as Edith Gormezano in The Bronx, New York in 1928, the daughter of Fortuna and Nessim Gormezano. Her father was a tailor. She is a cousin of singer-songwriter Neil Sedaka. Her parents were Sephardic Jewish immigrants, her father from Sicily and her mother from Turkey.

She graduated from William Howard Taft High School in 1946 and worked for the United Nations as an interpreter, using her fluency in the Ladino and Spanish languages. She made her recording debut in 1950 .

In 1953, Gormé caught both her big break, and her future, lifelong husband, when she and singer STEVE LAWRENCE were booked to the original The Tonight Show, then hosted by Steve Allen.

Gormé enjoyed hit singles of her own, none selling bigger than 1963’s “Blame It on the Bossa Nova”, which was also her final foray into the Top 40 pop charts. It sold over one million copies, and was awarded a gold disc. She won a Grammy Award for Best Female Vocal Performance in 1967, for her version of “If He Walked Into My Life”, from Mame.

Gormé died on August 10, 2013, six days shy of her 85th birthday, at Sunrise Hospital & Medical Center in Las Vegas following a brief, undisclosed illness. Her husband, Steve Lawrence, was at her bedside, along with their surviving son, David.