PASTA with MEATBALLS & SAUSAGE
aka SUNDAY SAUCE
MARIA'S CALBRESE PASTA with MEATBALLS
SUNDAY SAUCE
by DANIEL BELLINO "Z"
Wednesday, August 3, 2022
Friday, July 29, 2022
Maccheroni with Ragu Genovese Recipe
Zita with Sugo Genovese
La GENOVESE
Genovese Sauce is a slow-cooked onion and meat sauce associated with Italy's Campania region, especially Naples — typically served with Paccheri, Rigatoni, Ziti or candele pasta — and sprinkled with grated cheese.
Genovese may be prepared with inexpensive cuts of beef, pork, veal or sausage, but typically share and emphasize slow-cooked onions. A Genovese sauce is always tomato-less.
Recipes may cite the ramata di Montoro, a yellow onion with copper-colored skin.
Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, Genovese has since become associated with Italy's South, and especially Campania.
SUGO al GENOVESE Recipe by Chef Gennaro Russo of the World Renowned Le Sirenuse Hotel,
Positano, Italy on the Amalfi Coast.
Recipe :
2 pound Beef Chuck Shoulder Roast, seasoned with Salt & Black Pepper
4 pounds Spanish Onions, cut in half, then sliced thin
2 Clelery Stalks, washed and diced very fine
2 Carrots, peeled and finely diced
2 cups Chicken or Beef Broth
2 cups Water
Olive Oil, Salt, Black Pepper
2 Bay Leaves
1 pound Imported Italian Rigatoni or other shirt maccheroni past
Parmigiana Reggiano, grated
Butter
Coat the bottom of a 6 quart heavy bottomed pot. Turn heat to high. Add the Beef Chuck Roast. Turn heat to high.
Brown all sides of the Beef, turn to get the whole roast nicely browned.
Remove the Beef from pot and set aside.
Add the Carrots, Celery, and Onions to the pot. Season with 1 teaspoon each of Salt & Black Pepper. Cook over low heat for 2o minutes. Stir occasionaly with a wooden spoon.
Add the Beef back to the pot with the Broth and Water. Add Bay Leaves. Cook over very low heat for about 3 hours, stirring occasionaly with a wooden spoon to keep sauce from sticking to the bottom of the pot and to prevent burning. (Note: If your sauce burns, it's ruined).
Turn heat off, and let the sauce (Sugo) cool. When cool, break up the meat with your hands or wooden spoons.
Taste for seasoning, to see if you need to add a little more Salt & Pepper or not.
Cook the Maccheroni Pasta in a large pot of boiling salted water, according to the directions on the package.
When the pasta is done cooking, drain in a colander, reserving some of the pasta cooking water. Add the drain pasta back to the pot it cooked in. Add 2 cups of the Ragu Genovese, a small knob of butter and 1 tablespoon or so of olive oil and mix.
Plate the pasta into pasta bowls or on plates. Top each plate of pasta with a little more sauce on top.
Serve with grated Parmigiana Cheese on the side, and enjoy.
PASTA with RAGU GENOVESE
by Chef Gennaro Russo
Hotel Le Sirenuse
POSITANO The AMALFI COAST
TRAVEL GUIDE / COOKBOOK
RECIPES - PIZZA PASTA
SEAFOOD - RAGU GENOVESE
TRAVEL TIPS & INFO
STORIES & MORE
Thursday, July 28, 2022
Favorite Books of The Year Amazon Cookbooks
SUNDAY SAUCE
"BEST BOOKS of The YEAR"
AMAZON FAVORITE BOOKS - ITALIAN COOKBOOKS
SUNDAY SAUCE Picked as an Editors Choice for Best Books of The Year on Amazon.com
SUNDAY SAUCE
"BEST BOOKS of The YEAR"
Wednesday, July 27, 2022
Sinatra Eats Italian
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 & DEAN
FRANK'S FAVORITE ITALIAN BREAD
PARISI BAKERY MOTT STREET
LITTLE ITALY, NY NY
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FRANK'S FAVORITE PIZZA "PATYSY'S"
East Harlem[/caption]
FRANKS FAVORITE PIZZA
PATSY'S in EAST HARLEM
No Relation to PATSY'S on 56th STREET
PASTY'S PIZZERIA[/caption]
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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..
SUNDAY SAUCE
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Dean Martin looks on as Sammy Davis Jr. pours Frank a Jack Daniels
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Recipe for SPAGHETTI & MEATBALLS alla SINATRA
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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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Wednesday, July 13, 2022
Jay Fai CRAB OMELETTE Recipe Bangkok
Jai Fai's CRAB OMELETTE
BANGKOK
JAY FAI
BANGKOK THAILAND
THAI FOOD
JAY FAI'S FAMOUS CRAB OMELETTE
BANGKOK
JAY FAI Recipe CRAB OMELETTE
And THAI DRUNKEN NOODLES
RECIPES
WATCH JAY FAI
THAI CRAB OMELETTE
CRAB OMELETTE - JAY FAI RECIPE
Ingredients :
Quart of Vegetable Oil for Frying
2 Large EGGS
6 ounces CRAB Knuckle Meat
Salt & Balck Pepper
1) Add a pinch each of Salt & Black Pepper to the Eggs and beat well. Set 1/4 of the Eggs aside.
2) Add the Crab Knuckles to the Eggs.
3) Fill your Wok (or large 5 quart pot) 1/3 full with Vegetable Oil. Heat to 350 degrees Farenheit.
4) Gently pour the Egg / Crab mixture into the hot oil.
5) Cover with Oil to Cook the Inside. (below)
6) Use 2 Metal Spatulas to Roll the Omelette againt the edge of the Wok
7) Pour the half of remaining Egg over the Top of the Omelette to Seal it.
8) Keep Rolling the Omelette.
"Keep Rolling"
9) Pour Eggs into Cracks to seal. (below)
10) Continue to Roll the Omelette as it Fries.
11) The OMELETTE is done when it's firm and Golden Brown.
12) Plate and Serve.
"DIG in & ENJOY" !!!
And GOOD LUCK MAKING IT
TONY BOURDAIN
ENJOY VIETNAMESE NOODLES
HANOI - VIETNAM
Jay Fai
Bangkok
AMERICA'S FAVORITE DISHES
And SECRET RECIPES
BURGERS TACOS BURRITOS
SOUPS BBQ MEATLOAF
ANTHONY BOURDAIN
"GET MORE TONY STUFF" !!!!
Jay Fai
Bangkok
Tuesday, July 12, 2022
Bellino Makes New York Best Burger Burgers
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MINETTA TAVERN
Good Burgers, but Far From The Best
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New York's Best Burger Who makes it? Or who makes, plural, New York's Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you'll get at Minetta Tavern., but there's one thing we have in common when making New York's best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.
So what's the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it's just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It's much better to use fresh beef when making a burger, and that's all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.
I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I've been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it's relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I'd get some of them, my next time at the butcher shop, and so I did a couple weeks later. I've tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.
Trader Joe's recently opened in my neighborhood, and I've tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.
Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide's. I went to the meat counter and spotted Pat LaFrieda's Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it's more than I normally spend, but if I can get a better burger it will be well worth it. I'm still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a pacckage of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I've ever had in my life. "I kid you not," and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.
So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought "Wow," it was a dam good burger, and better than any of the meat I'd bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald's McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald's Cheeseburger. Dam!
Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I've had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it's better than the Shake Shack Burger which I normally love but wasn't that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle's Prime, which was the only Burger I've had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, "it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.
MINETTA BURGER
GOOD, But Not The BEST
"THAT GOES to BELLINO"
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The BEST BURGERS I'VE HAD in NEW YORK
Cooked by Me at my Home in GREENWICH VILLAGE NYC
with BLACK ANGUS BEEF PATTIES
from WAYSIDE MARKET SOUTHOLD NEW YORK
NORTH FORK of LONG ISLAND
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BELLINO MAKES NEW YORKS
BEST BURGER
READ BELLINO virsus OZERSKY
BLACK LABEL versus MINETTA BURGER
MINETTA TAVERN
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#BestBurgerNewYork by #BELLINO
#DanielBellinoZwicke
#BestBurgersNewYork
#BellinoMakesNYbestBURGER
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