Mountain Views News          Saturday, June 30, 2012

9

GOOD FOOD & DRINK

 Mountain Views News Saturday June 30, 2012 

 Happy4th of July, Now.....

Let’s eat some Hot Dogs....errr, Pastrami If there is nothing more 
American than a Hot Dog, why am I writing about Pastrami? Read on, my loyal readers. 
My late Pappy always told me, “Son, never debate sex, politics or religion.” I am adding 
one additional item to his list, a Sandwich/Dip. You probably couldn’t go more than 
a couple blocks in most cities without coming across an American Sandwich Shop. The 
sandwich may be the most versatile food item ever created. I eat them for lunch, dinner and, 
sometimes, even for breakfast. We are lucky, for in the San Gabriel area we have a number 
of All-Stars sandwich shops to choose from. There is Tops on Walnut, Connel’s Grinders on 
E. Washington, and The Hat, which has several locations. The Hat has been around since 
1951, and I am glad to say, it is a family-run business. They are actively involved in the 
community, and a fully demonstrated fact when Ron 
“Corky” Conzonire held the position of President of the 
Tournament of Roses, from 2008-2009.

 

 The Pastrami Sandwich or “Dip,” as the menu proffers, 
is the Hat’s signature dish. Sure, they have burgers, hot 
dogs and salads, but the menu item that keeps them 
coming back is the “Pastrami Dip.” It is a World Famous 
plunge of sandwich into ‘au jus’. I am planning on a trip 
to South America next month and I am going to ask 
everyone I meet, about LA-based World Famous Dishes. I’m just kidding… a little. But, I 
do develop a chuckle in that self-anointed phrase. The World Famous Pastrami Sandwich 
is reasonably priced. The meat is thinly sliced and piled generously high. The bread is light 
and fluffy (maybe a little too light and fluffy in my opinion). Next visit I will try it on regular 
sandwich bread. My sources inform me that The Hat goes through 14 tons of Pastrami per 
week. By my calculations, that is a lot of sandwiches. My dining companion “Mike” had the 
Hot Dog and a huge portion of fries. He is on a diet it appears. The prices are right at The 
Hat, everything is under ($10). If you haven’t checked it out, you will love the Dip. For the 
location near you, they have a slick web site www.thehat.com.

 The Club House at The Santa Anita Race Track serves a corned beef sandwich that should 
be renowned as a Southern California Legend. The tasty sandwich is reason enough to go 
to the track, although, I often spend considerably more money on some turtles that enter 
through the starting gate before enjoying their leisurely stroll around the track while they 
view the mountains. I can give you an inside tip, this corned beef sandwich is a guaranteed 
winner every day. 

 Listen to Dining with Dills on 790 AM KABC Talk Radio at 5 PM on Sundays; you can 
always email me at the chefknows @yahoo.com

SHARE PETER’S AMAZING GREEK ADVENTURE IN SECTION B OF THIS PAPER.


4TH OF JULY BBQ’D

CORNISH HENS


INGREDIENTS:

 3 cloves Garlic crushed

 1 tb Seasoned salt 

 1/2 c Oil 

 1c Fresh lemon juice 

 12 tsp Italian Salad dressing 

 1/2 c Chopped onions 

 1 Pepper 

 1 ts Crushed thyme 

 4 Rock Cornich Hens, giblets removed 

DIRECTIONS:

 

Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate 
the birds overnight in the refrigerator.

Cut the birds lengthwise. 

Cook on outside grill, bone side down 10 minutes, flesh side down 5 minutes, alternating 
10 minutes and 5 minutes in this manner for about an hour and basting with marinade 
frequently (at least every 5 minutes) while barbequing. 

Serves 8. 

If you can’t get outside to barbecue, just use the oven method: 

Preheat oven to 400 degrees. 

Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 
minutes. 

Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes 
(brush with marinade again after about 10 minutes). 

Test for doneness: drumsticks should be soft and juices should not be tinged with pink 
when you pierce the thickest part of the thigh with a fork.

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


Wine tasting Saturdays

A special Saturday evening wine tasting at The Bottle Shop’s newly opened Wine 
Tasting Room across the street from the Playhouse at 58 W. Sierra Madre Boulevard. 
For those theatre patrons who show their confirmation of attendance at 
that evening’s performance, owner Bill Sullivan will provide a complimentary 
tasting of several wines of women winemakers and owners.

The first tasting was on Saturday, May 26 will feature wines of Simi Winery 
where Susan Lueker is Director of Winemaking. 

Every following Saturday through July 7, wines developed by women will be 
presented for our patrons’ sampling. We will post the featured wineries every 
week on our Sierra Madre Playhouse Facebook page and the production website 
http://www.womaninmind.com. You may also purchase a glass of wine and 
linger in this newly created wine tasting room that is but one of the several pre-
show amenities that makes for a leisurely evening of theatre in our lovely town of 
Sierra Madre. 

A True July 4th Tradition

Old-Fashioned Homemade Ice Cream

• 6 eggs 

• 2 cups sugar 

• 1/4 teaspoon salt 

• 1 tablespoon vanilla extract 

• 13-ounce can evaporated milk (1-1/2 cups plus 2 tablespoons) 

• 1 gallon whole milk 

• chipped ice 

• rock salt 

In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, 
vanilla and canned milk. Add about a pint of the fresh milk and mix. 

Pour mixture into ice cream freezer can. Add enough of the remainder of the milk to 
fill can to the middle of the top board of dasher. (If the freezer can has a "fill" line on 
it, fill no higher than that line.) 

Assemble the ice cream freezer. Add alternating layers of chipped ice and rock salt 
to barrel around freezer can. Crank freezer 
until ice cream begins to freeze (cranking will 
become harder as ice cream freezes), adding 
more ice and salt, as needed. When handle 
becomes difficult-to-impossible to turn, 
remove turning mechanism, and carefully 
remove top from freezer can; remove dasher. 
Replace top. Cover can with more ice and 
salt. Cover ice with an old towel, allowing ice 
cream to "cure" for at least 1 hour. If yours 
is an electric freezer, follow manufacturer's 
directions, but the curing step is essential. 

Makes about 5 quarts of ice cream

Have A Wonderful Holiday!