Sunday, March 7, 2021

Recipe Charles Prime American Cheeseburger NYC

 



Au Cheval Single Cheeseburger



The Au Cheval Cheeseburger is one tasty burger that's on the menu of the Chicago restaurant Au Cheval. They make a damn tasty Cheeseburger that first gained fame in at the restaurant in Chicago and now being served at this Chicago company's restaurant 4 Charles Prim at 4 Charles Street in New York's Greenwich Village. I found out about the place through my cousins Eddie and Joe who knew of it, raved about it, and said we have to go. I was salivating at the thought, and it would take a few months until we did, until one night I got a call from my cousin Joe. I answered my cel and Joe asked me, "Danny, what are you doing?" 
"Nothing," I said.

"We're gong to Charles Prime tonight," Joe told me. "We've got a reservation at 12 Midnight. We're at Cipriani, come and meet us." And so I did. I put on a nice shirt, my best watch (Tag Steve McQueen Monaco Chronograph), and threw on my Harris Tweed Jacket and off I was to Cipriani Downtown. My cousins Joe, Tommy, and Eddie were there with two of Tommy's friends who I'd never met before. Joe ordered me a Negroni and we had a great time. I always love going to Cipriani and was excited at the prospect of going to Charles Prime and finally getting to eat one of their famous Au Cheval Burgers. We chit chatted and drank our cocktails and at 11:40 pm we left Cipriani to head over to Charles Prime a few minutes away.

We got to Charles Prime and were greeted warmly by the staff, as Tommy had already laid the groundwork. He had eaten there already, got to know the staff, and endeared himself to them, and we "Were in like Flynn." We sat down and ordered some Bourbon Old Fashions to start us off.

I'm going to make the rest of this story speed up a little. We had all sorts of things to eat; Crab Cocktails, Prime Rib Steaks, all sorts of Potatoes, including Fries of course, Creamed Spinach, the famed Cheeseburgers, and I can't remember everything else. We had a couple bottles of good Bordeaux wine too. Now when all was said and done, I believe we should have skipped the Prime Rib and some of the other stuff. As it turned out, it was true, "the Cheeseburger was great," and we should have just stuck with that, and all eaten more of the burgers and less steak. We all felt like we didn't get to eat enough of the Cheeseburger and were yearning for more. So, if I go again, I'll skip the steak and everything else except maybe a Crab or Shrimp Cocktail, French Fries, and Creamed Spinach will be welcome and either one or two Cheeseburgers depending on how hungry I am, "and that's that. Basta!"



"Make Your Own at Home" !

Au CHEVAL CHEESEBURGER

RECIPE :

12 ounce Prime Ground Chuck Beef
2 Brioche or Potato Hamburger Buns
4 slices good quality Yellow American Cheese
1/3 cup Hellman's Real Mayonnaise
1 tablespoon Dijon Mustard
1 teaspoon prepared Horseradish 

Salt & Black Pepper
Butter
2 tablespoons Olive Oil
16 slices Dill Pickle


Place the Mayonnaise, Mustard, and Horseradish in a small bowl and mix with a fork.

Divide the ground beef into 4 equal pieces and form into burger patties about 1/4" thick. Season all 4 patties on both sides with Salt and Black Pepper to taste.

Heat a large frying pan on medium heat add the olive oil and heat for 1 minute. Add the burger patties and let them cook for about 3 1/2 minutes, then flip them over. Cook the patties on the 2nd side for 2 minutes. 

Lower the heat to low and add 1 tablespoon of butter to the pan and cook the burger for 1 minute. 

Flip the burger and let cook for 30 seconds more. Place the burgers on a plate and top each with a slice of cheese.

Place the buns in the pan and let toast in the pan juices for about 1 minute, until crisp. Be careful not to burn. Turn the heat off.

Place the un bottoms on to 2 plates. Smear some of the sauce mixture on the all 4 bun pieces. Place a burger patties on top of each bottom bun.  Top each pattie with 4 slices of pickles. Place a 2nd burger patty on top of these 2 burgers and top with 4 slices of pickles each.

Top each with the top burger buns and serve.  







Inside CHARLES PRIME

GREENWICH VILLAGE

NEW YORK





HOW to COOK The PERFECT STEAK

The BEST BURGER

PRIZE WINNING CHILI

TACOS - BURRITOS

FRIED CHICKEN

And AMERICA's FAVORITE RECIPES







The AMERICAN CHEESEBURGER








.












Friday, March 5, 2021

Coming 2 America Watch Free





EDDIE MURPHY

COMING 2 AMERICA






COMING 2 AMERICA

Official Trailer

Eddie Murphy 

Arsenio Hall

Tracy Morgan






COMING 2 AMERICA

Official Trailer II

Starring EDDIE MURPHY





The BIG LEBOWSKI COOKBOOK

GOT ANY KAHLUA ?

















 

Thursday, March 4, 2021

Sugo all Genovese - Recipe

 



Ziti con Sugo all' Genovese


Sugo all' Genovese is one of Italy's great meat ragus for pasta, loved by Neapolitans and inhabitants of the Amalfi Coast and Salerno. Though famous in the region of Naples, though Americans and Italian-Americans in particular know and love many of the great dishes of Italy, very few people in America know of this dish, even Italian-Americans. This is a shame, as it is quite wonderful, and a dish everyone who taste it, just loves the dish. 

This ragu is rich and tasty, and many would be surprise how many onions go into the ragu, as well as the fact that there is only a very small amount of tomato product that goes into the ragu which contains, as we've said, a lot of onions, beef (Chuck is Best), small amounts of celery, carrots, red wine, and a bit of tomato paste. Everything is slow cooked for about 2 & 1/2 hours until the beef is succulent and tender, and the onions have practically disappeared and all the ingredients have combined to make a most tasty ragu to dress your Maccheroni with (Ziti is preferred).

Sugo Genovese is one of those Italian dishes that you might categorize as a two-for dish, in that when you make it, you will get two courses to eat from the one pot. Cook some Ziti, or any short maccheroni pasta you like, and dress it with a bit of the Ragu. Then you can serve some larger pieces of the Braised Beef for a main course, and accompanied with some polenta or boiled potatoes. This is classic Cucina Povera, and a means to stretch a small amount of meat as much as possible, getting a number of portions from just one or two pounds of meat.







POSITANO

The AMALFI COAST COOKBOOK

TRAVEL GUIDE

NEAPOLITAN and RECIPES of The AMALFI COAST

ITALY







Wednesday, March 3, 2021

Stanley Tucci Searching for Italy

 





Stanley Tucci

SEARCHING For ITALY





Stanley Tucci

Neapolitan Pizza

CNN Searching for ITALY

NAPLES





SAN MARZANO TOMATOES

Stanley Tucci Searches for and Finds San Marzano Tomatoes in ITALY


Stanley Goes to NAPLES CAPRI POSITANO THE AMALFI COAST




POSITANO

The AMALFI COAST COOKBOOK

TRAVEL GUIDE

SEARCHING FOR ITALY







STANLEY TUCCI is SEARCHING For ITALY

In NAPLES POSITANO The AMALFI COAST


Naples, the third-largest city in all of Italy, has experienced harrowing hardships over the centuries due to the fear of volcanic eruptions from nearby Mount Vesuvius, high-poverty rates, and threats of disease. But through the turmoil, the city demonstrated resilience — and became the pizza capital of the world because of how relatively inexpensive it was to make. During his "pizza tour," Tucci first visits the city's last known authentic fried pizza maker at Pizza Frite de Fernanda. Resembling a modern-day calzone, pizza fritte was a common source of sustenance for the poor in years past and is made from bread, creamy ricotta, and salty pork lard.

From there, Tucci's next stop is Michelin-starred Pizzeria la Notzia, where chef Enzo Coccia creates a classic Margherita Pizza using the freshest buffalo mozzarella and tomatoes from the true San Marzano region. Coccia has been perfecting his pizza-making art for 40 years, and each golden-crusted masterpiece is cooked to perfection in just 45 seconds.






POSITANO

SEARCHING For ITALY on The AMALFI COAST





STANLEY'S PIZZA





MOUNT VESUVIUS and The BAY of NAPLES

As STANLEY TUCCI SEARCHES for ITALY




SEARCHING For ITALY

SEAFOOD LUNCH in AMALFI

On The AMALFI COAST

ITALY




SEARCHING FOR ITALY

The BEST FOOD in NAPLES



The WORLDS BEST SPAGHETTI VONGOLE

SEARCHING FOR ITALY "NOT with STANLEY TUCCI THis TIME"

SPAGHETTI with CLAM SAUCE








"WATCH THIS VIDEO" !!!

EATING PIZZA PASTA PANINI

In NAPLES POSITANO & The AMALFI COAST

SEARCHING for ITALY





CNN SEARCHING For ITALY 

With STANLEY TUCCI



JULIA ROBERTS PIZZA



The BEST PIZZA in NAPLES

Including JULIA ROBERT'S EATING PIZZA

At  ANTICA PIZZERIA Da MICHELE

NAPOLI

And BILL CLINTON EATS PIZZA in NAPLES

And is SEARCHING For ITALY

BEST SELLING ITALIAN COOKBOOK AUTHOR











SOPHIA LOREN

In NAPLES





The WORLDS BEST BREAKFAST

SEARCHING For ITALY

VILLA MARIA MINORI LEMON FARM





BEST SELLING ITALIAN COOKBOOKS

SEARCHING For ITALY















Famous Sicilian Americans Sinatra Pacino and ???

 




AL PACINO

From The BRONX NEW YORK  ..  ALis a Famous SICILIAN-AMERICAN



Keith McNally 's Balthazar to Reopen

 




BALTHAZAR

Spring Street New York



Keith McNally's Grand French Bistro is wt to reopen after closing for a year due to the Covid-19 Pandemic. McNally shuttered Balthazar on March 16, 2020 ... The popular New York City Eatery is set to reopen on March 24, 2021 ...  McNally's other restaurants Pastis and Minetta Tavern have both been open for several months now. Balthazar is set to reopen with outdoor seating structures created by American Express owned reservations company"Resy." You may have seen these structures at Carbone and other establishments in New York City. 

Balthazar is known for its grand brasserie / bistro ambiance where you can get superbly cooked French Classic dishes like Boeuf Bourguignon, French Onion Soup, Cote du Bouf, and their famed Fruits de Mer Tower of Shellfish.








MINETTA TAVERN

Another Great Restaurant by KEITH McNALLY

Macdougal Street at Minetta Lane

NY NY






Inside the new PASTIS

MEATPACKING DISTRICT

NEW YORK

ny Keith McNally





POSITANO






.














Isabella Rossellini Cooks Pasta - Recipe

 




Isabella Rossellini

In The Kitchen




Isabella Rossellini Cooks Pasta

Spaghetti w/ Beets Ricotta and Parmigiano




FAVORITE ITALIAN DISHES

And SECRET RECIPES














Saturday, February 27, 2021

My Amatriciana by Aldo Fabrizi

 




Aldo Fabrizi eating Bucatini Amatriciana

ROMA 



My Amatriciana 

by Aldo Fabrizi


"L 'Amatriciana Mia"


Fry in a seasoned pan,

onion, ojo, fiery ginger,

half a pound of smoked bacon

and a half of rolled pancetta.

Ar point that this stuff is browned,

splash it with fragrant vinegar

and with a live flame, when it has evaporated,

put the concentrated preserve.

Next to the nut that gives it flavor,

the fresh San Marzano pommidori,

with a sprig of basil to smell.

And as soon as the sauce makes a wink,

together with pecorino and parmesan,

conditece de prescia the spaghetti.




Monday, February 22, 2021

Worlds Best Ragu Bolognese Recipe

 


TAGLIATELLE 


RAGU BOLOGNESE





LASAGNA BOLOGNESE







Making RAGU BOLOGNESE











The WORLDS BEST RECIPE


RAGU BOLOGNESE





Tuesday, February 16, 2021

Napoleon Chicken Marengo Recipe

 

Screen Shot 2015-10-05 at 6.51.39 PM 



  POLLO MARENGO alla Bonaparte They say the dish is French. Some say it’s Italian. Well, the dish was created by a French Chef in Italy. In Marengo, Italy in Piedmont in fact. And for none other than Napoleon Bonaparte after he defeated the Austrian Army at The Battle of Marengo. Legend has it, that Napoleon wasn’t in the habit of eating before battle. After Napoleon’s Army defeated the Austrians at Marengo in 1800, Napoleon was famished. He was starving, and he commanded his Chef to whip something up. Chef Dumand frantically foraged for ingredients to cook Napoleon’s meal. He came up with; chicken, eggs, garlic, crayfish, and a handful of tomatoes. He already had some wine. Dumand made the dish, and gave it to Napoleon. He loved it and commanded it served to him after every battle. The rest is history, so to speak. Chicken Marengo is an wonderful dish that was pretty popular once-upon-a-time. Not anymore, but we don’t know why, it’s absolutely awesome! The original dish was made with crayfish which some people still use, but most use Shrimp instead, as we do here in our recipes. The dish does not call for mushrooms, but they are a nice addition if you like.



  Screen Shot 2015-10-05 at 6.51.12 PM 




  Be aware that Chef Dumand after awhile tried to do this, and Napoleon went nuts. He would not have the dish change, as he felt it was bad like. Try this dish, we’re sure you’ll love it as General and later Emperor Napoleon did. “It’s a Winner!” RECIPE: 1 2 ½ pound Chicken, cut into 8 pieces ½ cup Flour 4 tablespoons Olive Oil, 1 Tbs. Butter 1 medium Onion, peeled and chopped 2 cloves Garlic, peeled and sliced ¼ cup Sherry or Dry White Wine ½ teaspoon each of Salt & Black Pepper 4 whole Plum Tomatoes from a can ¼ cup water 1 teaspoon Tomato Paste ¼ teaspoon Nutmeg (optional) 4 to 8 large Shrimp, cleaned 4 large Eggs ¼ cup chopped Fresh Italian Parsley Season the chicken pieces with salt & pepper, then dredge in flour. Shake off excess flour from chicken. Place Olive Oil in a large frying pan and turn the heat on high. Place chicken in pan and fry over medium-high heat for about 10 minutes until the chicken pieces are nicely browned on all sides. Remove chicken from pan and set aside. Add onions to pan and cook over low heat for 6 minutes. Add garlic and cook over low heat 2 minutes. Add Sherry or White Wine to pan and cook on high heat until the liquid is reduced by half. About 4 minutes. As you are cooking the wine, scrape the bottom of the pan with a wooden spoon to dislodge the brown bits on the bottom, which are full of flavor. Add tomatoes to pan and cook at high heat for 4 minutes. Break up the tomatoes a bit with a wooden spoon. Add chicken back to pan. Add tomato paste, butter, water and nutmeg to pan. Mix. Cover pan, leaving lid slightly ajar. Cook on low heat for 25 to 30 minutes, until the chicken is tender and cooked through. Divide chicken equally on four plates. Put a breat and wing on two plates, and a leg & thigh on the other two plates. Pour pan juices over the chicken. Cook the Shrimp in a pan with Olive Oil over medium heat, until the shrimp are cooked through and there is no rawness in the center. About 3 minutes. Place the shrimp in equal portions on plate with chicken. Fry four eggs the pan you cooked the shrimp in, being careful not to break the yolk. Put one egg on each plate with chicken. Sprinkle parsley over the chicken and shrimp but not the egg. Serve your guest and have a battle feast meal, just like Napoleon Bonaparte. 



 POLLO MARENGO Excerpted From SEGRETO ITALIANO  -
 SECRET ITALIAN RECIPES by Daniel Bellino Zwicke


Screen Shot 2015-06-21 at 12.01.36 PM


SEGRETO ITALIANO

INCLUDING GINO'S SECRET SAUCE

NAPOLEON'S POLLO MARENGO

And More ...

AMAZON.com




Emperor Napoleon Bonaparte

1812

PARIS



.


Monday, February 15, 2021

Sunday Sauce or Gravy




WHAT DO YOU CALL IT ???






SUNDAY SAUCE or GRAVY ???


WHAT DO YOU PUT in YOUR SUNDAY SAUCE ?





SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK