Sinatra Eats Italian - Cookbook

 

A Young Frank Sinatra  ....  Hoboken, New Jersey

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Frank Sinatra

"Come Fly with Me" !!!

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PATSY'S  "Franks Favorite Restaurant"

Frank's Favorite Restaurant in The World, was Patsy's on West 56th Street in New York, in The Theater District near Times Square .. Frank's Favorites were; Calms Posillipo, Spaghetti Pomodoro,  Veal Milanes (extra Thin & Crispy) and Spaghetti & Meatballs of which patsy's makes The Best in The City ..

PATSY'S is by far the restaurant most associated with SINATRA -- on its website, the restaurant notes that it "has been known for years as the restaurant Frank Sinatra made famous." You can still order up old-school Italian there, but you might not have the exact same experience as Sinatra, who was said to have entered through a special door to sit at a reserved table on the second floor. Sinatra became especially loyal to the restaurant after making a solo Thanksgiving reservation one year, not realizing the restaurant was slated to be closed that day. Patsy Scognamillo didn't want to turn Sinatra away, so he allowed the reservation. He also didn't want Sinatra to know the restaurant was opened just for him -- so he had the entire staff bring their families to fill the place up, something Sinatra didn't learn until years later, according to Patsy's lore. The restaurant still celebrates its connection to Sinatra: At right, in 2002, Joe Scognamillo served actor Bill Boggs, who had dressed up as Sinatra . (236 West 56th St.)

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FRANK & AVA GARDNER

The SINATRA COOKBOOK

SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com

 

FRANK & DEAN

 

FRANK'S FAVORITE ITALIAN BREAD

PARISI BAKERY MOTT STREET

LITTLE ITALY, NY NY

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FRANK'S FAVORITE PIZZA "PATYSY'S"

FRANKS FAVORITE PIZZA

PATSY'S in EAST HARLEM

No Relation to PATSY'S on 56th STREET

SINATRA at JILLY'S New York with Friends and Daughters NANCY and TINA

Frank loved going to his close Pal JILLY RIZZO'S New York Restaurant JILLY'S where Frank would eat Chinese Food, tell stories, and drink JACK DANIEL'S to the Wee Hours of the morning 

 

Despite having served as an icon for high living for generations, Frank Sinatra was not a fan of haute cuisine. A high school drop-out from Hoboken, New Jersey, the only child of a father who was a lightweight boxer turned fireman and a political activist mother who ran an illegal abortion business that provided services for free, Sinatra even after his fame was established preferred simpler fare and cozier surroundings than were found in the five-star restaurants of the world. In New York he favored only a few establishments, none of them popular celebrity hang-outs (except for the celebrities invited by Frank). There was P.J. Clarke’s at 915 Third Ave., where Sinatra carefully scheduled his nights around those of gossip columnist Dorothy Kilgallen, whose favorite topic was anything going wrong in Sinatra’s life, especially if it concerned the disillusion of his relationship with actress Ava Gardner. Then there was PATSY'S at 236 W. 56th St., where Frank ordered the breaded veal and spaghetti with red sauce on the side. As a story goes, Sinatra found himself on the skids one Thanksgiving, without company and without plans. So he made a reservation at Patsy’s, which wasn’t open that day. But owner Pasquale Scognamillo scrambled his staff and family so that when Frank rolled in at 3pm, the place was full. Rocky Lee Chu-Cho Bianco at 987 Second Ave was where Frank would go for pizza, and if he wanted something a little more upscale, he hit the 21 CLUB over at 21 W. 52nd St., where the jacket and tie dress code was a lot less of an issue in the 1950s than it is now.

But above and beyond them all was his affection for Jilly’s Saloon. Born Ermenigildo Rizzo on May 6th, 1917, Jilly’s career in food services started early, when he worked for his father delivering Italian ice to cafés. He opened his first restaurant, JILLY'S SALOON , on West 49th Street but eventually moved it to a new location on West 52nd. It was this second incarnation of Jilly’s that attracted Sinatra’s attention. On any given night, Sinatra could be found at his regular booth surrounded by regular friends who received the call earlier in the day — having grown up an only child, Sinatra swore he would never dine alone. Jilly’s kitchen specialized not in Italian fare but in Cantonese food. Sinatra spent so much time there that Jilly Rizzo became Sinatra’s closest friend, his right-hand man, and his bodyguard.

Learn How to Make SINATRA SUNDAY SAUCE and MEATBALLS

Frank Sinatra with Jilly Rizzo and JACKIE "O"

By 1962 he and Jilly Rizzo were so close that Sinatra was securing bit parts for the saloon owner in films like The Manchurian Candidate. That same year, Sinatra and fellow Rat Packer Sammy Davis Jr. recorded the duet “Me and My Shadow,” which twice mentions ending up at Jilly’s. In Sinatra’s 1968 detective movie Lady in Cement, he pays tribute to his friend by naming a seedy Miami strip club Jilly’s. Also in 1968, Sinatra once again paid musical tribute to his favorite hang-out when, in the song “Star,” he crooned “If they’ve got a drink with her name in Jilly’s bar, the chances are the lady’s a star.”

Apart from being Sinatra’s throne room, Jilly’s was most famous as the spot where mobsters decided to murder television comedian Johnny Carson.

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SUNDAY SAUCE

alla BELLINO alla PACINO

AMAZON.com

FRANK SAMMY & DEAN

And "JACK DANIEL"  TENNESSEE WHISKEY

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Recipe for SPAGHETTI & MEATBALLS alla SINATRA

Click Here ! 

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Jack Daniel's and Frank Sinatra

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FRANK SINATRA with Cigarette & JACK DANIELS

SINATRA and Friends at JILLY'S , New York

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PJ Clarkes Old New York Bar

 

PJ CLARKE'S SALOON

by Bellino

OIL on CANVAS

"ONE of FRANK SINATRA'S FAVORITE JOINTS"

Are you a True Downtowner who has found themselves for one reason or another has found themselves on the Upper East Side and needed a good place to have a drink and grab a good Burger. You need a good joint, not a obnoxious Sports Bar with 20 annoying Flat Screen TVs. You’re not from BumFu_k Iowa, so Applebee’s or Tj McFunsters just won’t do. You’re a Downtowner, you need a inexpensive, unpretentious, non-contrived place with a Cool Vibe. Well for years now, my Go-To all-around place on the Upper East Side (for the Rare Times I’m in that neighborhood) is without question PJ Clarke’s. The ambiance is beyond compare, wonderfully well worn, charming, and awash in History.

PJ Clarke’s was one of Sinatra’s Favorites along with the 21 Club, Jilly’s and Patsy’s on 56th Street. And speaking of Sinatra who recorded a wonderful version of “One For My Baby” which was written at PJ Clarke’s on a Cocktail Napkin by the great Johnny Mercer in 1941.

When I go to PJ Clarke’s, I’m thinking of a Burger, a Beer, and an order of Onion Rings. With all the rage of Burger’s these days, PJ Clarke’s has been serving one of New York’s tastiest Burgers for close to a Hundred Years. Even Jackie Kennedy loved PJ Clarke Burgers and ate them often. And Nat King Cole Proclaimed after eating a tasty Bacon Cheeseburger that it was the Cadillac of Burgers. “You know Nat, I agree.” And combined with the wonderful ambiance, History, and allure of the place, PJ Clarke’s just ca not be beat. Try it!

by Daniel Bellino Zwicke

Francis Albert Sinatra

GET a SINATRA "RAT PACK" T SHIRT

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Learn How to Make Italian Sunday Sauce Gravy

 

 

LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA

ITALIAN GRAVY

 

 

CLICK HERE !

1. GET A COPY of SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

by DANIEL BELLINO ZWICKE

 

CLEMENZA'S SUNDAY SAUCE RECIPE

Is In THERE .. IT'S AVAILABLE

on AMAZON.com .. Juts CLICK LINK ABOVE ..

"THAT'S STEP 1 .. FINITO !!!"

 

 

2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE

For SAUSAGES, Ground Beef, Veal, Pork, etc., BRACIOLE,

OOLIVE OIL, TOMATOES, PASTA, etc..

 

 

CLICK HERE !

 

3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING

YOU NEED To MAKE The "SAUCE"

 

 

4.  SAUTE GARLIC & MINCED ONIONS in OLIVE In 

A LARGE POT.  ADD TOMATOES.

 

 

 

5.  BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..

 

6.  IF USING PORK RIBS or PORK NECK, BROWN COMEPLETELY

THEN ADD TO POT With TOMATOES .. If NOT, SKIP THIS STEP.

 

 

7.  LET SAUCE With THE MEATS (Except MEATBALLS)

SIMMER At VERY LOW HEAT For 1 HOUR.

 

 

 

8.  BROWN SAUSAGES THEN ADD To SAUCE.

CONTINUE SIMMERING.

 

 

 

9.  AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS

by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,

FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.

 

10.  PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A

350  DEGREE OVEN For 15 MINUTES.

 

 

11.  REMOVE MEATBALLS FROM OVEN and PLACE in POT 

With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING 

With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.

 

YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15 

MINUTES on VERY LOW HEAT. BE CAREFUL WHEN STIRRING NOT To BREAK MEATBALLS.

 

WHEN THE MEATBALLS HAVE COOKED In THE SAUCE

FOR 15 MINUTES, The "SAUCE" IS DONE.

 

12.  COOK RIGATONI or WHCICHEVER 

MACCHERONI YOU LIKE and SERVE

WITH THe "GRAVY"

 

PASS GRATED CHEESE

and

BUON APPETITO !!!

 

 

 

SUNDAY SAUCE 

Is AVAILABLE in PAPERBACK

And KINDLE on AMAZON.com

 

 

CLICK HERE !

Click Here !

 

 

 

MANGIA BENE !!!

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ITALIAN HOT DOGS

An Italian Hot Dog you want to know? What is it? Well it’s a Jersey thing, and you’re not gonna find them anywhere else other the in-and-around Newark, New Jersey and some of the towns surround it. Burgers and Hot Dogs are really big in Jersey and there once was a guy named James “Buff” Racioppi who first served this thing called the Italian Hot Dog. James and his Italian Buddy’s used to have many a card game in Newark’s 9^th Ward way back when. One day Jimmy’s wife threw together something for her husband and card playing cronies to eat. She fried up some Sweet Bell Peppers, Potato, Onions, and Hot Dogs, and when everything was finished frying she put it all between some bread and served it to all the hungry card players. Well everyone just loved the sandwiches and whenever they played cards they begged for her to make the Italian Style Hot Dogs. These Hot Dogs were so popular and everyone just love them that Jimmy decide to open a little stand and sell them. You know the rest, the Italian Hot Dogs were a huge success and Jimmy Buffs Hot Dog empire was born (1932 in Newark, New Jersey). And oh by the way, Jimmy Buff Racioppi is the one who always gets credit for inventing this awesome culinary delight, but the real inventor was Jimmy’s wife Mrs. Racioppi.   My Dad used to take use to all the Diners, Hot Dog & Burger Joints around. We’d go to Jimmy Buffs maybe 3 or 4 times a year. My mom learned how to make these tasty Italian Hot Dogs and we’d have them at least once a month when we couldn’t make it down to Jimmy Buffs. My mom made them so good, they were just as good as Jimmy Buffs. Now you can make them too.


INGREDIENTS :

4 Hero Rolls
1 small Red Bell Pepper and one Green, seeded and sliced
2 medium Onions, peeled and sliced
8 best quality Hot Dogs
2 Idaho Potatoes, peeled and slice ¼” thick
Salt & Black Pepper
¼ cup Canola Oil

Place the potatoes in a small pot of water. Add 1 tablespoon Salt. 

Bring the water to a boil and cook the potatoes at the boil for 2 minutes. 

Turn heat off and drain the potatoes in a colander, shaking off as much water as possible.
Add 1/3 of the oil to a medium frying pan. Turn heat on to medium and add the Hot Dogs. 

Fry the Hot Dogs until they get golden brown and crunchy on all sides, about 8-10 minutes. Turn heat off and leave in pan covered with aluminum foil. Place the ¾ of the oil in a large frying pan and heat to high. 

Put the potatoes in the frying pan and season with a little salt & Black Pepper and fry the potatoes on high heat for 6 minutes. Add the Bell Pepper to the pan, turn down the heat and cook the peppers with the potatoes on low heat for 10 minutes, stirring as you cook. Add the onions, season with Salt & Black Pepper and cook the onions with the Peppers & Potatoes over low heat for 8 minutes.

Put the Hot Dogs in with the Peppers, Onions, Potatoes and cook on very low heat for 2 minutes. In the mean time, split the rolls in half but not all the way through, leaving a sort of hinge on one side of each roll. Place in the pan that the Hot Dogs cooked in, turn heat on to high and toast the rolls until they get a little crunchy.

Place two Hot Dogs on each roll and fill each roll with some of the Peppers, Onions, & Potatoes mixture. Serve to your buddy’s and enjoy. The HALF & HALF The half & half is even better that the regular Italian Hot Dog. To make one, instead of putting 2 Hot Dogs in each roll with the Peppers, Onions, & Potatoes, you cook up some Italian Sausages and put one Hot Dog and one Sausage Link into each roll with the Potato, Onions, and Peppers and you’re all set with a Italian Hot Dog Half & Half. You’re gonna Love It!



Excerptd From THE RAUGU BOLOGNESE COOKBOOK  by Daniel Bellino-Zwicke        

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Recipe GINOS SECRET SAUCE

Is He Giving Away The SECRET ?

NOT !!!

SECRET SAUCE 

“SEGRETO”

    Tagliolini with Salsa Segreto. Secret Sauce? Shhhh!!! We lost our beloved Old-School Italian Red-Sauce Joint Gino’s of Lexington Avenue a couple years back. Gino’s opened in 1945 by Neapolitan Immigrant Gino Circicello, was a Gem of a Restaurant loved by its many loyal customers who kept the place packed and vibrant night-after-night, year-after-year. The place was perfect; Great Food and good wine at reasonable prices coupled with excellent service by friendly attentive waiters inside a homey comfy dining-room that everyone loved, from its cozy little Bar at the front of the restaurant, its Phone Booth (one of the last surviving in New York), and the famed Scalamandre Zebra Wallpaper that is as much a part of Gino’s as the tenured old waiters, the Phone Booth, and the popular Chicken Parmigiano.

    Among all the tasty pasta dishes, the Pasta with Salsa Segreta, (Segreto) “The Secret Sauce,” was a perennial favorite at Gino’s. All of Gino’s legendary clientele loved it. Some of the clients just happened to be, people like; Frank Sinatra, Tony Bennett, and Joe DiMaggio, to name a few of a large string of luminaries to grace Gino’s over the years. Gino’s had many wonderful dishes that were soul satisfy, unpretentious, and tasty as heck. They were all the usual suspects of Italian Red-Sauce Joints everywhere; from Baked Clams Oreganata, to Shrimp Cocktail, to Spaghetti With Clam Sauce, Lasagna, the famed Veal Pamigiano, “the entire menu.”     I used to go to Gino’s with my cousin Joe quite a bit. My sister Barbara came a couple times, as did my brother Michael. But it was usually me and Cousin Joe, and if anyone else was tagging along as well. Now I love my pasta as all good Italian-Americans do, but my cousin Joe? He had me beat. The guy loves his pasta, and wanted it practically every day. I believe we tried the Salsa Segreta (Secret Sauce) on our first trip there. I think with Tagliolini, but you can have it with Spaghetti, Rigatoni or whichever pasta you like. Well we loved it from the very first, and would get it every time we went. Often we’d get Baked Clams and Shrimp Cocktail to start, followed by a Half Portion each of Tagliolini with Salsa Segreto, and as our main we might split a Veal Milanese with a “Nice Bottle of Chianti.” We’d finish the meal with Espresso and a couple of Desserts, maybe a Tiramisu and a Chocolate Tartufo.

    So the Secret Sauce, what’s in it, you want to know? Yes I identified the Secret ingredients one day, I made it, and it tastes exactly the same, and that’s as tasty as can possibly be, a 10 out of 10, you can’t get any better. It’s quite simple and you’d be amazed, but that’s the essence of all Italian Cooking, simply tasty. The Secret of The Secret Sauce is, “I shouldn’t tell you but I will.” I should be charging you $100 just for this one recipe but I won’t. “I hope you know what a bargain you people are all getting; my Sunday Sauce, Clemenza’s Sunday Sauce, my Lentil Soup recipe, Marinara Sauce, my famed Bolognese and more. I’m getting robbed here!” But here you go, The Secret-Ingredients in the Secret Sauce from the former Gino’s Restaurant on Lexington Avenue across from Bloomingdales are  _ _ _ _ _ _ _  and  _ _ _ _ _ _ _ _  added to a simple tomato sauce. That’s it! Basta ! The Cat is out of the Bag. Enjoy! Are you Happy? “You better be!”

Excerpted from SUNDAY SAUCE by Daniel Bellino-Zwicke

The RECIPE and "SECRET INGREDIENTS" 

For SALSA SEGRETA "GINO'S SECRET SAUCE are in SEGREO ITALIANO

by Daniel Bellino-Zwicke

SEGRETO ITALIANO !

Recipe for GINO'S SECRET

SALSA SEGRETA - CLICK HERE

The FORMER GINO'S

On Lexington Avenue, New York, NY

NOW SADLY CLOSED

GINO'S Was A FAVORITE 

of

FRANK SINATRA 

SUNDAY SAUCE

alla SINATRA

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CARBONE USED To Be ROCCO

CARBONE

USED TO BE ROCCO'S

Carbone Going Corporate

CARBONE

and

The Former ROCCO'S SIGN

Thompson Street

GREENWICH VILLAGE

NEW YORK

The juggernaut, as the New York Times recently called then, The Torris Boys (Major Foods) is going corporate. "Watch Out Boys and Girls," that means exclusiveness, cachet, and overall cool factor goes down. Major expansion, they going corporate, McDonaldesque if you will. Well not quite, but you know what I mean. The so called Torrisi Boys, Mario Carbone, Rich Torrisi, and partner Jeff Zalaznick who own and operate; Carbone, Parm (2 locations), Torrisi Italian Specialties, and ZZ plan on major expansion in the next couple of years with a large bakery/ restaurant downtown, that will partner with Melissa Weller and feature fresh baked; Bagels,Danish, Bear Claws, Challah Bread, yeast based and other baked goods. Jeff Zalaznick states, "It's going to be our version of Barney Greengrass."
     The partners whose Parm Restaurant on Mulberry Street next to their first place Torrisi Italian Specialties has been super successful from day one and quickly spawned a sister Parm at Yankee Stadium. The Torrisi Boys (Major Foods) plan on opening several more outposts of PARM all over New York, in; Battery Park, 2 in Brooklyn of which one be near to The Barclay's Center and another in Williamsburg, the Upper West Side and who knows where else? The New York Times says they plan on building Parm into a citywide Shake Shack style franchise. "Good Luck." Corporate, make a ton of money, but majorly lose cachet and so-called cool-factor. You can't have it all boys. They probably do.
    Most well-heeled New Yorkers hate chains a corporate conglomerates when it comes to restaurants. Many giant nation-wide food chains who've made it big in a large part of the country thought they'd come in to New York and knock-em-dead. Not! Discerning New Yorkers tend to like small independent restaurants, not corporate like Applebee's and Bennigans. When you see restaurants like Red Lobster and Olive Garden doing well around Times Square it's tourists and the less well healed New Yorkers going to them, the rest of us hate chain restaurants. 
    So it will remain to see what happens with Parm, Carbone and the now much smaller Major Foods (Torrisi Boys) empire. With a good number more Parm Outlets open, will the original loss it cachet and hot-factor? Who knows? Probably. And what of Carbone, the flagship of the corporation which has from day one and to this point (March 20, 2014) been uber-hot and still New York's Hottest Restaurant Ticket in Town? Time will tell, and ...


DBZ

PARM

Mulberry Street

Frank Sinatra & Dean Martin

FRANK & DEAN

NOW THAT'S COOL" !!!!

SUNDAY SAUCE

CLICK HERE !