Thursday, August 4, 2022

How to Make Spicy Penne Vodka Sauce Recipe

 



MACCHERONI with SPICY VODKA SAUCE

alla CARBONE

NEW YORK CITY



Carbone, the uber trendy Italian Red Sauce Joint in New York's Greenwich Village draws quite a crowd of celebrities (Beyonce, Jay Z, Madonna), and movers and shakers in Fashion, Music, Financial, and Entertainment businesses. They are famous for their Veal Parmigiana, and other dishes, including their quite famous Maccheroni with Spicy Vodka Sauce. Want to Make it? The recipe follows. Enjoy!



MACCHERONI with SPICY VODKA SAUCE


RECIPE :

1 small Onion, peeled and very finely diced
1 clove of Garlic, peeled and minced fine
3 tablespoons Butter
1 smal can Tomato Paste
2 tablespoons Calabrian Chili Paste, or (Sriracha may be substituted)
6 tablespoons Vodka
3/4 cup Heavy Cream
1/2 teaspoon each of Salt and ground Black Pepper

3/4 cup grated Parmesan Cheese

1 pound Penne or other short Imported Italian Maccheroni Pasta (Rigatoni)


1.   Add half the butter, onion, garlic, salt and pepper. Cook 3 minutes on low heat. Add the tomato paste and Simmer on low for 20 minutes.

2.  Add Vodka to  a seperate pan and cook for 3 minutes on high heat.

3.   Add the Chili Paste and Heavy Cream to pan with the Tomato Sauce.

4.  Cook on medium heat for 6 minutes.

5.  Cook the pasta in boing salted water for 10 minutes

6.   Drain the pasta in a colander.  Return the pasta back to the pot it cooked in.

 7.   Add remaining Butter to the pasta and mix. Add the Vodka Sauce and mix. 

8.  Add half the grated cheese and mix the pasta.

9.  Portion on plates in equal protions. Serve with grated cheese & Red Pepper Flakes on the side.






FAVORITE ITALIAN DISHES

And SECRET RECIPES






Wednesday, August 3, 2022

The New GODFATHER COOKBOOK CLemenza Recipes

 



SUNDAY SAUCE

The Unofficial GODFATHER COOKBOOK

Learn How to Make SUNDAY SAUCE alla CLEMENZA

ITALIAN-AMERICAN GRAVY

PASTA - MEATBALLS and Much More




SUNDAY SAUCE

by Daniel Bellino "Z"




"Come here kid, lem-me show you something.You never know when you're gonna have to cook for 20 guys some day." Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola's The Godfather. It's one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making "Gravy" aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza's Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio's Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table. 

Cook Sinatra's Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE "When Italian-Americans Eat".Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza's Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke's Best Selling Cookbook (2 Years Amazon Kindle) 

SUNDAY SAUCE include; Frank Sinatra Sunday Sauce, Dolly Sinatra's Spaghetti Meatballs, Joe DiMaggio 's mom's Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese's GOODFELLAS - starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth). 




SUNDAY SAUCE

The Unofficial GODFATHER COOKBOOK

AVAILABLE on AMAZON.com






CLEMENZA (Richard Castellano) Teaches MICHAEL (Al Pacino)

HOW to MAKE SUNDAY SAUCE






Spaghetti Meatballs Sunday Sauce w/ Sausages Abruzzese Recipe

 

 



PASTA with MEATBALLS & SAUSAGE

aka SUNDAY SAUCE















MARIA'S CALBRESE PASTA with MEATBALLS







SUNDAY SAUCE

by DANIEL BELLINO "Z"






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












NEW YORK HOTELS

And WORLDWIDE













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

 

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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 Mangia Bene !!! 


FRANK & AVA GARDNER



FRANK & DINO 


FRANK & DEAN




FRANK'S FAVORITE ITALIAN BREAD ... PARISI on MOTT STREET, LITTLE ITALY, New York, NY 



FRANK'S FAVORITE ITALIAN BREAD

PARISI BAKERY MOTT STREET

LITTLE ITALY, NY NY


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FRANK'S FAVORITE PIZZA 


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

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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

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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

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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

Click Here ! 

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Jack Daniel's and Frank Sinatra

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FRANK SINATRA with Cigarette & JACK DANIELS

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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

FRIED CHICKEN And MORE

AMAZON.com







ANTHONY BOURDAIN





"GET MORE TONY STUFF" !!!!







Jay Fai

Bangkok