Top 10 New York Eats

 

PASTRAMI SANDWICH

"NEW YORK - 10 MOST FAMOUS FOODS"

PASTRAMI SANDWICH at Katz's Delli

CRONUT - Dominiq Ansel

HALA CART

PIZZA - John's Pizza - Prince Street Pizza

NEW YORK CHEESECAKE at "Junior's" or EILEEN'S

CHOPPED CHEESE SANDWICH - Blue Sky Deli, East Harlem

BAGELS - 

NEW YORK'S CHOPPED CHEESE

SANDWICHES at Most NEW YORK CITY DELIS

BLUE SKY DELI is The Most FAMOUS

BAGELS

TOMPKIN SQUARE BAGELS

NEW YORK'S FAVORITE FOODS

And SECRET RECIPES

BBQ & BURGERS

TACOS & BURRITOS

SOUP & SANDWICHES

And More ...

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"RAY'S"

AVENUE A - Between East 7th Street & St Marks Place 

NEW YORK'S Most FAMOUS "EGG CREAM"

RAY'S on Avenue "A"

"HOT DOGS"

HOT DOGS

A Nude DOG & a CHILI CHEESE DOG

"WOW" !!!

The BLACK & WHITE

A Classic NEW YORK CITY "BLACK & WHITE"

Pasta with Rib Sauce Recipe

 

RIB SAUCE

PASTA with RIB SAUCE

alla GIANNI

"EVER MAKE IT" ?

FAVORITE ITALIAN RECIPES

PASTA with RIB SAUCE

And More ...

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New York Oldest Restaurants

 

The FRANCES TAVERN

NEW YORK CITY

Located on the corner of Pearl Street and Broad Street in downtown Manhattan, Fraunces Tavern is a 250-year-old bar and restaurant with a storied past. During the American Revolution, this famous spot acted as George Washington's headquarters (it was also where he famously bid farewell to his troops after they all enjoyed a turtle dinner). Visitors can learn more about the tavern’s history on its second and third floors—the space was made into museum galleries in the early 1900s.

P.J.CLARKE'S - Since 1884

PJ Clarke's

NY NY

P.J. Clarke’s has been serving up delicious burgers in a cozy setting for nearly 150 years. A favorite among Hollywood stars, Frank Sinatra often sat at Table 20 and Buddy Holly famously proposed to his wife here after knowing her for just five hours. In 1958, Nat King Cole proclaimed that P.J. Clarke’s bacon cheeseburger was “the Cadillac of burgers,” and, well, the rest is history. 

PJ Clarke's FINE ART PRINT 

KEENS

"Home of The Mutton Chop"

KEENS STEAKHOUSE - Since 1885

Over 150 years ago, publishers, playwrights, and producers met and mingled at the renowned Keens Steakhouse before seeing a show. As the story goes, actors from the nearby Garrick Theatre would even come, dressed in full costume and makeup, to eat between acts. Today, the iconic steakhouse is known for being one of the last remaining establishments of the historic Herald Square Theatre District.

PETER LUGER

WILLIANSBURG, BROOKLYN

PETER LUGER STEAKHOUSE - 1887

Situated steps away from the East River, Peter Luger has been the go-to spot for lunch and dinner since the late 1800s. The restaurant started as a cafe and bowling alley by the Luger family and was later bought in an auction by Sol Forman when it fell into disrepair. Forman owned the manufacturing business across the street and realized he had nowhere else to bring his business clients for lunch if the restaurant were to close, so he decided to take over the spot himself. Fast forward decades later, and Peter Luger Steakhouse is still talked about for its juicy burgers and high-quality cuts of meat.

KATZ'S DELICATESSEN

East Houston Street

NY NY

KATZ'S DELICATESSEN - 1888

Immortalized in that classic When Harry Met Sally scene (“I’ll have what she’s having!”), Katz’s has remained a quintessential New York City institution since the 1880s. Starting out as a small kosher deli on Ludlow Street, the beloved establishment has been making delicious corned beef sandwiches, knishes, latkes, matzo ball soup, and more for nearly 150 years.

RAO'S

East Harlem, NYC

RAO'S - 1896

Rao’s has been at its East Harlem location since 1896 and has a menu filled with Southern Italian classics. Known as one of the most exclusive restaurants in the city, this small 10-table red sauce joint is near impossible to get a reservation at. You may have better luck snagging a table at its Las Vegas or Los Angeles outposts.

SINATRA at RAO'S

With "NICKY The VEST"

SUNDAY SAUCE

alla BELLINO alla PACINO

SUNDAY SAUCE - MEATBALLS - LASAGNA

RAO'S LEMON CHICKEN

And MORE ...

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Me n My Muffaletta Sandwich

 

"Me & My MUFFULETTA"

CENTRAL GROCERY

NEW ORLEANS, LA

2008

Lunch at GALTOIRE'S

 A BOWL of GUMBO

NEW ORLEANS

"Me & My BEIGNET"

CAFE du MONDE

NEW ORLEANS

AMERICA'S FAVORITE FOODS

And SECRET RECIPES

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GRASSHOPPERS at TUJAGUES

NEW ORKLEANS

Jersey Shore Crab Sauce Recipe

JERSEY SHORE CRAB SAUCE

 

There are plenty of Maryland Blue Crabs down on the Jersey Shore, as well as plenty of Italian-Americans. The two go together, and this Crab Sauce for pasta is a specialty of Jersey Italians who love seafood, along with their Brooklyn and New York neighbors. They all love it! So will you. 

RECIPE 

12 Hard Shell Blue Crabs 12 tablespoons Olive Oil 12 Cloves Garlic

1 for each Crab, peeled and chopped 1 Small Onion, peeled and chopped fine 

 1 teaspoon Red Pepper Flakes 

 1 – 28 oz. can whole San Marzano Tomatoes 1 – 28 oz. can Crushed Tomatoes 

 1- 16 oz. can Tomato Puree 

 ½ teaspoon dry Basil 

 ¼ cup chopped fresh Italian Parsley 

 1 pound Lump Crab-Meat, fresh frozen or canned 

 1 pound imported Italian Spaghetti or Linguine 

 Put olive oil in a large pot and heat to high. 

Place the Crabs in the pot and sauté at high heat for 10 minutes. 

 After browning the crabs, remove from pan and set aside. 

 Put onions in pan and cook on medium heat for 5 minutes. 

 Add the garlic and red pepper to pan and cook on low heat for 3 minutes. 

Add whole tomatoes to pan and cook on high heat for 4 minutes whole stirring with a wooden spoon. Add crushed tomatoes and tomato puree. 

Add the Crabs back to the pot. Cook for 90 minutes on low heat. 

 Remove the crabs from pan and let cool on the side. 

Remove all the meat from the crabs and discard the shells. 

Add crab-meat to sauce with your extra pound of lump crab-meat and simmer on low heat for 10 minutes. 

Cook pasta according to directions on package. 

Drain pasta and put back in the pot it cooked in with 8 tablespoons of reserved pasta cooking water. 

Sprinkle pasta with a little olive oil and mix. 

Add 2 cups of crab sauce and half the parsley to pasta and mix. 

Plate the pasta with sauce on 4 plates in equal portions and top with some more sauce and some parsley. 

 Notes: Do not serve with cheese! Italians never have cheese with Seafood Pasta. This is enough sauce for 2 to 3 pound of pasta, or about 12 portions, so after you make this Pasta with Crab Sauce with 1 pound of pasta, you still have plenty left over for another day.

 

The Finished Sauce

"Yummm" !!!

 

 

 

Pasta with Jersey Shore Crab Sauce

JERSEY CRAB SHORE SAUCE

and Other Great Recipes

in

SEGRETO ITALIANO

by Daniel Bellino Z

AMAZON.com

.

The Best Bruschetta Recipes

 

BRUSCHETTA

"MAKE IT" !!!

BRUSCHETTA 

INGREDIENTS :

TOMATOES

• 1/4 c. 

  extra-virgin olive oil

• 2 

  cloves garlic, thinly sliced

• 4 

  large tomatoes, finely chopped

• Kosher salt 

• 1/4 c. 

  thinly sliced fresh basil

• 2 Tbsp. 

  balsamic vinegar 

• Pinch of crushed red pepper flakes

BREAD & ASSEMBLY

• 1 

  large baguette, sliced 1/4" thick on the bias

• Extra-virgin olive oil, for brushing

• 2 

  cloves garlic, halved

• 1. Step 1In a medium skillet over medium-low heat, heat oil. Add garlic and cook, stirring occasionally, until lightly golden, 2 to 4 minutes. Let cool.
  2. Step 2Meanwhile, set a large strainer or colander over a bowl. Add tomatoes and toss with 1/2 teaspoon salt.
  3. Step 3Let sit 5 minutes. Transfer tomatoes to a large bowl. Add basil, vinegar, crushed red pepper flakes, and 1/2 tsp. salt and toss to combine. Add garlic and oil from skillet and toss again to combine. Let marinate at least 30 minutes or up to 2 days

• BREAD & ASSEMBLY

1. Step 1Preheat oven to 400°. Brush bread on both sides with oil and arrange on large baking sheet.  
2. Step 2Toast bread, turning halfway through, until dried and golden brown, 10 to 15 minutes. Let cool 5 minutes, then rub one side of bread with halved garlic cloves.
3. Step 3Arrange bread on a platter,  spoon tomatoes on garlic-rubbed side of bread just before serving . 
4. 
   

BRUSCHETTA

BRUSCHETTA al CAPRESE

1. To make Bruschetta al Caprese, just get some good fresh Mozzarella, and cut it into 1/4" cubes. Mak the above recipe.

2.  Just before serving, add the diced Mozzarella to the Tomato mixture and gently mix.

Top the toasted bread with Tomato, Basil, & Mozzarella, and serve.

SHRIMP & TOMATO BRUSCHETTA

Make the above recipe for Tomato Basil Bruschetta.

Cook a 1/2 pound of cleaned shrimp, either by poaching, grilling or sauteing.

After cooking the Shrimp, cut in half down the middle.

Follow all the steps of the Tomato Bruschetta recipe. Once you have place the

Tomatoes on top of the Toasted Bread, add 1 or two pieces of Shrimp to each

Bruschetta. Serve and Enjoy.

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

100 GREAT REGIONAL RECIPES

Of NAPLES & The AMALFI COAST

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Italian American Food by Bellino Daniel

 

FRANK

There has long been a debate, fights, and Mud-Slinging in regards to Italian and Italian-American food served in restaurants in New York and the rest of the U.S.. Culinary Snobs, people who "Think" they know what they are talking about and what not. I can set the record straight, being an Italian-American who has been eating Italian and Italian-American food for more than forty years, who has been professional Chef and someone who has eaten all over Italy on some 15 trips to the great peninsular. In addition to studying Italian Food in Italy for some 25 years, I am constantly reading all sorts of articles , cookbooks, and historical facts on this subject, in addition to being one of the countries foremost authorities on Italian Wine. Anyway, let me tell you. I myself was once a uninformed Food Snob who badmouthed and was slightly disdainful of unauthentic Italian food being served in restaurants all over the city. That's just in restaurants. Of course I Loved eating Sunday Sauce, Eggplant Parmigiano, and Meatballs that my aunts made at our frequent family get together s. And on the occasions that we weren't at one of the family's homes but in an Italian restaurant in Lodi or Garfield, I usually ordered Chicken or Veal Parmigiano. Yes I loved it, but these dishes, for me at the time (1985-1993) had their place, and it was not in the kitchen or on the plates of any serious Italian Restaurant in Manhattan. Eventually as I learned more of the history of food in New York, Italy, and the World, I realized that there was actually a real true Italian-American Cuisine and that it was completely valid. Do you realize that if you think there is not a true valid Italian-American Cuisine, then you also must concede that there is No True French Cuisine, because the origins of what we now know as French food and Cuisine is really Italian. Yes, I said Italian. For the food and cuisine of French was quite primitive and did not begin to form into what we now know as French Food and French Cuisine until Caterina Medici of the Noble Florentine Family of the Medici married the King of France and brought her Florentine Chefs with her to the French Court way back in the 15th Century. So there. Many dishes which most people think of as French in origin, like Duck ala Orange, Bechamel, and others, are really Italian. "So there!" Anyway, back to Italian-American food. Food and cuisines are constantly changing and evolving. This is how Florentine Chefs of Italy, went to France with the newly crowned French Queen who was of the Italian Peninsular in one Katherine Medici and taught the French how to cook. Thus Italians immigrating to the United States in the early 20th Century brought their ingredients and techniques from Mother Italy to cook the dishes from their homeland, with some modifications do to financial issues (being poor) and the unavailability of certain ingredients and started forming what would one day be known as Italian-American food (Cuisine). 

 

Excerpted from Sunday Sauce


 by Daniel Bellino Zwicke

SUNDAY SAUCE

alla BELLINO alla PACINO

With SINATRA SAUCE MEAYBALLS

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