Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.
Daniel Bellino-Zwicke is not afraid
to spill the beans on secret sauces in his new book, SUNDAY SAUCE“When Italian-Americans Cook.” Fans of The
Godfather will be pleased to know that of the several Italian-American dishes
covered in the book, the Clemenza Sunday Sauce “Gravy” made famous by Al Pacino
SUNDAY SAUCE: When Italian-Americans
Cook is available now in paperback and on Kindle from the Amazon store.
With more than 25 years experience as
a Chef and Wine Director in some of New York’s most renowned restaurants,
including; Del Posto, Barbetta, Odeon, Corrado, Daniel Bellino-Zwicke has
delighted foodies and gastronomic adventurers with the book. Many of the meals
that make Italian-American so famous as a food genre within its own right are
there: Sausage & Peppers, Pasta Fazool (Pasta & Bean Soup), Spaghetti
& Meatballs, Meatball Parm Sandwiches, Sunday Sauce aka Gravy, Mussels
Marinara, and many more.
If you have ever wondered How to make
Clemenza's Sauce, you’ll find the secret here, alongside recipes for Sinatra's
Meatball Sunday Sauce and Mamma DiMaggio’s Sunday Gravy (Joe DiMaggio’s
Mother), as well as Goodfellas Veal & Peppers.
Daniel Bellino Zwicke lives and works in New York City
where he has been a wine and restaurant professional for more than 25 years. The
renowned creator of Bar Cichetti "America's First Venetian Wine Bar,"
Daniel worked hands-on as the chef, Wine Director
and managing-partner. Daniel has also authored “La
TAVOLA, The Feast of the 7 Fish,” "Italian Christmas" and “Got Any
Kahlua?” “The Collected Recipes of The Dude” and he is currently working on a
new cookbook, yet to be named ... Daniel is one of America's foremost authorities
on the subject of Italian Wine.
Sundays are very important in
Italian-American culture. It’s a time when all the family comes together to
celebrate over a meal. With recipes that have become synonymous with
Italian-American with entertainers and movie stars in many an epic movie over
the years, the recipes included in this book will make that Sunday even more
Excerted From SUNDAY SAUCE by Daniel Bellino Zwicke WHEN ITALIAN-AMERICANS COOK[/caption]
SUNDAY SAUCE is Available on Amazon.com
by Daniel Bellino-Zwicke
Excerpt From SUNDAY SAUCE
When a meal centered around a Sunday Sauce is announced, one can have visions of Blissful Ecstasy at thoughts of eating Pasta laden with Italian Sausages, Savory Meatballs, Beef Braciola, and succulent Pork Ribs. All this has been slowly simmered to culinary perfection. Yes just the thoughts can enrapture one into a delightful frenzy of the “Most Blissful Feelings” of smelling, seeing, and consuming all the ingredients, the Sausages, Meatballs and Gravy. Yes a Sunday Sauce can and does have such effects on one’s mind, body, and soul.
The Sunday Sauce that my mother would make was with Meatballs and Beef Braciole. My memories are vivid watching my mother stuffing the Braciole with garlic, parsley, Pecorino Romano, and Pignoli Nuts, then tying the bundles with butchers cord to hold the Braciole together as they slowly simmered in the Gravy. Another fond memory was helping my mother roll and shape the Meatballs.
SUNDAY SAUCE is Available on Amazon.com
Now That's a Bargain !!! Yes, a mere $8.00 in "This Day & Age" in New York ..
Caffe Dante's Lasagna is our most tradition Italian-American version of Lasagna .. Made with Lasagan Rigati Pasta, Tomato Sauce, Ricottta & Mozzarella, Caffe Dante's Lasagna "Hits The Spot" and is a absolute steal at just $8.00 ...
You can also get Panini for $7.00, Pizza MArgarita $8.00, and Homemade Meatballs for just $6.00 ... Wow!!! Dante is going give the much higher priced Da Silvano and Bar Pitti Restaurants around the block "A Run FOr Their Money" and a run for the money of local patrons and tourists looking to get some good tasty and very affordable Italian Food in Greenwich Village, Caffe Dante "Just Can't Be Beat" Get it!