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>> Oh we got a great recipe in store for you right now.
It's basically, it’s chili dogs.
But the way we do it here, it’s gonna be quick, easy, economical on a shoestring budget.
Everybody's got hot dogs, it’s real easy.
You get some chili beans that have the chili sauce already in them, couple cans of that.
Can of tomato sauce.
Have some nice chili powder here,
hot chili powder and the cayenne red pepper.
You should use some cumin in it.
I don’t happen to have any cumin right here right now,
so I’m gonna double up on my chili powder
because cumin is actually in chili powder.
But you should have like a half teaspoon of cumin
in this at the time when you do it.
And basically you got 12 frankfurters.
You got cheese just regular sliced American cheese.
And we’re going to cut this into strips.
We’re gonna slit the frankfurters.
We’re gonna this stuff in with our spices, mix it up, pour it in,
hotdogs on top, cheese in the middle of the hotdog.
Stay tuned, it’s great.
[♪] [♪]
OK, so first thing we’re gonna do here,
is we’re gonna take our chili beans here and just add it right to a bowl.
Bringing that right together.
OK.
You want to make sure you get everything
that’s stuck on the bottom, too, of the can.
Add that tomato sauce in there.
So remember, 2 cans of the chili beans to 1 can of the tomato sauce.
And, you know, because I’m doing the 12 dogs it’ll feed,
well, 2 for each person, 6 people,
or 1 for each kid, 12.
So you take that and you’re gonna take your chili powder here.
And normally it will be half a teaspoon,
I’m doing a full one because of the cumin.
And then your cayenne pepper, you only need 1/8th of a teaspoon.
Gotta take that thing off.
But the cayenne pepper gets hot.
Alright, and then you’re just gonna mix this together.
Make sure that it’s all married in there really good, mmkay.
Because you don’t want to take a bite of one,
and just like have to get some ice cubes in your mouth, or bread.
And I just spilled it all over my jacket there, did you see that?
OK, stir that all in and then you’re just gonna pour this
right into your 7x11 baking dish,
because we’re gonna lay the frankfurters right on top.
So what we’re gonna do first here is we’re gonna take our cheese,
and we’re just gonna basically cut it down into strips.
OK, and then half this.
So you got all these strips over here,
and we’re actually going to put those inside the frankfurters.
What you’re gonna do is you’re gonna take your knife,
and you’re gonna do about 3 diagonal cuts about a half inch down into them.
See how I’m going half inch deep so that they split.
And then you’re gonna take your hotdogs, your cheese here,
and you’re gonna put cheese right in the middle of these dogs.
Now you can even change it up if you’d like, depending on you, see how that comes out.
And you’re gonna lay them right on the casserole.
If you prefer, and I’m just gonna show you a different way,
you can come straight down the middle here, so that it’s opened up.
So that it opens up like this, and then you can take your cheese
any way you want, double it up, stick it right down in the middle like this.
I’m taking a couple of pieces here.
So that you stuff it that way.
So this is how it looks.
Basically it’s all stuffed.
I did the diagonal slits and some vertical and horizontal.
And I took some extra cheese and just sprinkled it around.
I got my oven preheated at 400 degrees.
These are gonna go in the oven.
One of the things about this recipe is it’s quick.
A lot of you are working, both the parents are working.
You got the kids, you wanna do something quick, easy, economical.
Take this, oven’s 400 degrees, stick it in the oven, 20 minutes it’s done.
That’s it. 20 minutes it’s done.
Total prep time was maybe 5 or 6 minutes.
To cook it off you’re looking at under a half hour,
and you can feed a bunch of people with this.
So let’s stick it in the oven, see what it looks like in 20 minutes.
So the chili dogs are ready, it’s been 20 minutes,
let’s pull ‘em out and see what they look like.
Oh yes.
Look at that.
You see how quick they cooked up?
20 minutes in there.
The chili is cooked all around.
It melted the cheese on the inside.
It’s browning up on some of the tops of the cheese.
This is ready to serve, and we’re gonna serve it right now.
What I’m gonna do is I’m just gonna take a pair of tongs here, start the process.
I’m gonna come in, ooh, taking this right out.
Taking some of this chili here, spreading it right over the top.
And look at that.
Be careful and don’t grab it when it’s really hot.
But look at this chili dog.
You can see the cheese all melted in, the chili on top.
Quick, easy, economical, that’s what you learn here at CNY flavor,
is how to do this stuff real quick on a shoestring budget.
Hope you enjoy it because this is good.
[♪] [♪]
Hey, we got a great little recipe for you right now.
This is something you can have the kids help too.
Kids like to be in the kitchen, they like to cook,
they like to be with Mom & Dad and seeing what they’re doing.
This is a good little way that you can get them doing some things
while you’re preparing the vegetables.
Now what this is, it looks a little strange here,
but this is popcorn salad.
That’s right, you hard it right here, CNY flavor, popcorn salad.
Quick, easy, economical, and believe it or not healthy.
Healthy, it’s not chocolate and it’s really good the way we’re gonna do it.
Got some bell peppers here, I’m using some sweet both red and orange bell peppers.
A half a cup of mayonnaise, some green onions, celery.
Popcorn, I’m going to use the Orville Redenbacher.
Now you can buy just the jar of popcorn and pop it yourself.
You’re looking for anywhere between 8 and 12 cups of popped corn,
that you’re gonna use.
I got a cup and a half of shredded cheddar cheese,
and 3/4 of a pound of bacon.
So what we’re gonna do is I’m gonna get the popcorn started,
get that cooked up because it’s really easy here,
just pop the popcorn.
I’m gonna fry the bacon, and then I’m gonna chop up the bacon pretty small.
Now I’m using the sliced hickory smoked bacon.
If you can find it a lot of stores have specials on bacon ends and pieces.
You can get just the ends and pieces,
fry it up, chop it up a little more,
and throw that in with the salad.
So I took the bacon and I cut it in half,
because you really don’t have to worry about the consistency or the length of it,
because we’re going to chop it.
And you’re just gonna throw it in your frying pan any which way you want.
It’s OK if you overlap a couple of them,
because remember we’re just gonna be stirring it up,
browning it up to chop it up anyway for the salad.
So we’ll be flipping these over.
It’s gonna take a few minutes.
That’s all you’re doing is cooking this up.
Bacon, just like you’re gonna have a bacon and egg breakfast.
We’ll get it all nice and brown.
See right there?
And then this it’s what’s gonna go in the popcorn salad.
So I’ll take this, once it’s cooked, put it over,
and we’ll be ready to go.
OK, so we got our bacon cooked right here.
Before I chop that up I got the popcorn.
We’re gonna do our green onions, celery, the peppers,
and start marrying everything together.
On your green onions here basically you just want about maybe a cup.
And so you’re just gonna chop them down small.
Remember knife safety when you’re cutting.
You’re gonna be able to cut down as you’re talking but only if you’re experienced-
Ow!
Just kidding, I got you didn’t I?
OK, celery. Chop off your ends here.
Now sometimes if you’re making a soup, because I hate to waste things,
but you can take all your celery stuff, use them to cook down as a stock
if you’re gonna make a homemade soup.
Some of these when you get to the ends are really sweet and tasty.
And so they’re really good for soup, but I’m not going that today.
Really sweet.
Let me tell you something too, I’m gonna show you something.
Where are we here?
I’m gonna show you something you don’t see too often.
Celery has the skin, and you hear me talk about nutrients and stuff in the skin, that’s true.
The sweet stuff that people like in the taste of celery, though, is underneath the skin.
So one of the tricks I learned 40 years ago in culinary art school,
not quite 40, about 38 years ago,
is to peel like you would a potato, the celery.
And it’s the same thing, you’re just gonna come down and peel the skin right off of it.
And by peeling the skin right off of it you set it all up so it’s sweet, it’s tender,
and when you bite into it you don’t do the inside, you know the inside here,
but when you bite into it it is so much sweeter, crisper,
has that taste in it that people wonder what you did to the celery.
And the only thing that you did to it was you peeled it.
Now you wouldn’t do this for everything.
But if you’re doing something like this popcorn salad,
you want a nice little crunch, sweet taste to it.
Or if you’re doing a tuna salad sandwich, something like that,
and you wanna put some celery into it, mmm, just brings out that taste that much better.
So same thing, you’re just gonna cut.
You can use your knife and just slide it down.
Take this.
And you’re gonna take this.
And what I do with my knives is I always form it up,
and then I just start chopping.
And you want to do them a little smaller than you normally would,
because this is all gonna be part of the popcorn.
You use the whole knife.
Now this is a French knife so you can use it to rock the motion.
So here you go, just cut it right down.
Take it, pop the insert right out, the stem.
You can take it from either side, crush it down or crush it out.
You want to make sure you get the seeds out of there.
OK, so same thing, we’re just gonna cut down.
Gonna make these ones a little more together.
Turn ‘em sideways, and then I’m just gonna cut these right up too.
Now all this here is gonna go right into the salad.
OK, we’re gonna take our bacon and we’re just gonna chop the bacon up.
Beautiful.
Hear that crunch?
Been cooked, crumbling it all up.
This is very good bacon, too.
Again, save yourself some money, try to look for the ends and pieces,
a lot cheaper and that’s all you’re going to be doing is crumbling it up anyway.
Here we go with that, right in.
Now I’m gonna show you this before I add the cheese and the mayonnaise.
So look at this right here.
You got your popcorn.
You got your red peppers, your green onions, your orange peppers.
Now we’re gonna add the cheese, and mayonnaise.
Using about half a cup of mayonnaise.
What you’re gonna do is just toss this all together.
Now if you have a double bowl, like two of the same size,
one that’s as big as this one,
what you can do is put a bowl on top and shake it.
And that’ll help mix it all together.
And this is a great appetizer if you’re having a party.
If you’re a vegetarian and you don’t want to use the bacon,
you don’t need to use the bacon and now you got a vegetarian dish.
It’s all ready to go.
No flour in it either, for vegan, no gluten if you want a gluten free little snack.
And look at that.
And so you’re gonna take this, and I’m gonna plate some of it up right now.
And you can use this, eat it up, snack it, as an appetizer,
put it out as a party platter, party tray,
people will wonder what the heck it is.
It’s quick, it’s easy, it’s economical, and you learned it right here at CNY flavor.
[♪] [♪]
Hey, Scott Tranter here, host of CNY flavor.
We have a great segment here.
I have the privilege and the honor to be sitting here
in Karma’s Piano bar & Restaurant in downtown Frankfort,
right on East Main Street, easy to find.
And I’m with Alex Rosemeyer, the owner and operator of Karma’s here.
And first of all it’s a privilege and an honor to be here and talk to you.
>> Nice to have you.
>>And I want to talk a little bit about your food
because I guess you have really good food here.
>>We have a big array. We have specials.
We feature mostly Italian, but we do have steaks and chops
when we can get them on special from our buyers,
then we’ll pass them on to the public at a price that everybody can afford.
>> That’s great. And it’s a full service restaurant.
>> Full service, we have full staff, we have full bar;
your martinis and your manhattans and stuff like that.
We’ve got a full wine bar.
People can drink if they’d like a cocktail.
We have bottles of wine for a table, if they order a bottle of wine.
>>Now, I was in your kitchen and you have your apron on,
and you were back there actually baking.
You’re quite an accomplished cheesecake maker.
>>Well, I’ve been baking cheesecakes
I started in the house I think in ’93.
And it just started out as this guy wanted a cheesecake,
that guy wanted a cheesecake,
and before you know it it was more than I could handle out of the house.
I’ve been to several little shops,
but I think this is my final stop right here.
This restaurant will be my last hurrah here for cheesecakes.
>>Now you not only do your cheesecakes and your homemade breads
because I notice you had a lot of breads out there, the big dough mixers,
and I don’t know if the public really realizes,
you do everything fresh homemade here.
>>Yeah, we have one little freezer,
and that’s just for our fish and raviolis and stuff like that,
that I haven’t made yet.
We’d like to get into the pasta making,
and sometimes when it’s slow we’ll fool around and we’ll make pastas,
but we haven’t made it good enough to put out yet.
So what we’d like to do next is make our own macaroni.
That’s our heritage, that’s where we come from. This is Frankfort.
>>Now what are your hours here?
>>We open at 4 o’clock on a Tuesday, to 9 o’clock, Tuesday through Saturday.
We do parties, we do catering, we do takeout.
Takeout’s big. If people can’t make it here, they like our food, they order it out.
And that’s a huge part of the business. We do pizzas too.
>>How many does this seat? Because I notice you-
>>This’ll seat- we decided that 40 people in this room
was enough to take care of.
And then the overflow will go in the other room, we call that the red room.
It’s more for parties, it’s nice.
It’s not downscale, it’s just when people want to sit here they can,
if the prefer the red room they can.
Sometimes you’ll have people who don’t like other people,
so we kind of separate them. So they have a choice.
But it works out pretty good.
But this is the room of choice right here with the piano, it’s nice.
>>And that plays every night?
>>It plays by itself, yeah.
>>Modern technology. And you have the full bar back there,
so that you can come in.
When you come in here, especially on your weekends,
do you take reservations?
>>Oh yeah.
Friday or Saturday is pretty hard to get in unless you call for reservations,
because we only got room for so many people.
This is the second best place to eat besides your house.
People feel comfortable here, you can stay as long as you want.
There’s never somebody waiting for your table.
We never say “Hey, can you leave? There’s someone waiting-“
That’s never happened here, and never will.
>>So Alex, what’s your phone number if I want to call,
I want to set a reservation?
>>315-894-6448 is the cheesecake number.
>>OK
>>And the restaurant is 894-8683.
>>OK, and just call those numbers?
>>Either or.
>>OK, and the cheesecake number,
because we put cheesecake out here because this looks absolutely wonderful,
and I understand you were so good at the cheesecakes
that other restaurants buy from you.
>>I think they buy from me because my prices are lower than the other people.
But once they taste it, they ask for it. They know what it is.
I have a crust that’s not just graham crackers.
It’s 4 or 5 different kinds of cookies and they’re imported from Canada.
And I grind them in a big mixed with the cheese grater,
I grind all my cookies in there boxes at a time.
>>Really?
>>Yeah, my father used to do it in a food processer,
and now my youngest boy wanted me to do it,
so it comes out like cheese.
>>See, that’s the passion that we look for at CNY flavor,
locally, the mom and pops,
is the care and the techniques that you use
to provide the customers a unique product that’s really homemade.
Because this came out of your house,
you mention your father,
that’s how he used to do it.
We’re gonna jump into this in just a minute,
because I can’t wait to eat this.
is there anything you’d like to say to the audience out there
that’s watching the show, that might not have tried this,
that drive by?
>>We’re located in Frankfort New York,
across the street from Stewarts,
across the street from Flotilla’s Pizzeria.
We have two big parking lots,
I own the land in the back and the land on the side,
and there’s always places to park because we have a friend that plows it.
We still barter here in Frankfort,
and it doesn’t cost a lot of money to keep the lot clean.
But we’re right over the hill if you’re coming from New Hartford.
If you don’t wanna stay in New Hartford you can come right over the hill,
we’re 10 minutes down, you make a right at the bottom of cemetery hill,
and we’re the third stop light.
And if you’re coming from Little Falls or east, it’s not very far.
>>Right.
>>And when you come here you will be treated right, respectfully.
I say if you like good food and it’s not all Italian.
We have a lot of steaks and chops.
I want to get a Porterhouse eventually.
But I mean a Porterhouse, people gotta understand
it’s a little more costly but it’s gonna be good.
>>It’s gonna be good.
>>We’re gonna cut it fresh here.
>>See that’s good.
And I’d like to tell you too as the host of CNY flavors,
come and give him a try.
It’s a great location, great atmosphere, and great food.
I personally, my wife, have eaten here.
I didn’t get the cheesecake though.
Do you know why, seriously? I was so full.
>>Yeah, our portions are very big.
You can always eat them the next day.
>>I was so full that I couldn’t eat dessert.
So now maybe next time my wife and I will share something
and then get the cheesecake because this looks absolutely wonderful.
I’d like to thank you for tuning in, and I’d like to thank you Alex,
for taking the time and getting you out of the kitchen for a minute.
That’s another thing, too. The customer service which is a lost art.
I’ve seen you before come out from the kitchen,
asking people if everything’s good.
And taking that care and that time to make sure
your customers are enjoying and having a good product is priceless.
So thanks again. Come on in, give him a try, good stuff.
[♪] [♪]