Wednesday, August 26, 2020

The Hemingway Burger Hamburger Recipe

Hemingway with Marlene Dietrich
Ernest Hemingway was a man, larger than life. He was the original foodie, eloquently writing about his 1920's Parisian culinary experiences in "A Movable Feast,"  He wrote of Brasserie Lipp, Cafe Select, and various Parisian Bistros and Cafes, and of eating Oyters, Cervalas, Bresse Chicken, and other culinary delights. When at home in Key West or at his home the
Finca Vigia, Havana, Cuba, besides eating plenty of fish that he caught with his fishing boat "Pilar, " always deep down the American Boy, Hemingway loved a good old fashion American Hamburger, every now and then. Yes Ernest Hemingway loved Burgers, and in a very specific way, with his own recipe he developed, and wanted it made just this way. Luckily he documented it, wrote down the recipes with his very precise instructions for all the world to see. So, if you are a fan of one of America's greatest writers, Nobel Prize Winner, "A Man's Man,"  besides trying a Hemingway Daiquiri and Cuban Mojito, you just gotta make yourself Hemingway's Hamburger. The recipe follows.
Ingredients :
1 pound fresh Ground Beef
2 cloves Garlic, peeled and minced fine
2 Scallions, chopped 
1 heaping teaspoon India Relish (Heinz's Sweet Relish)
2 tablespoons Capers, chopped
1 teaspoon Spice Islands Ground Sage
1/2 teaspoon Spice Islands Beau Monde Seasoning
1/2 teaspoon Mei Yen Powder, or 1/2 teaspoon of ground Black Pepper
1 large Egg, beaten
1/4 cup dry White Wine
Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible. 
Now make four fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. 
Have the oil in your frying-pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes. 
Take the pan off the burner and turn the heat high again. 
Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. 
Both sides of the burgers should be crispy brown and the middle pink and juicy.
Place Burgers on your favorite Hamburger Bun, and serve with mustard, salt, pepper, and ketchup on the side.
Enjoy !
NOTE : If you can't find Beau Monde Spice, you will need to add a Pinch Each of all these ingredients : Salt, Onion Powder, Garlic Powder, Nutmeg, and Allspice, and a 1/4 teaspoon of Old Bay Spice.
In French Beau Monde means "Beautiful World, " and normally when used in a sentence in English, it refers to The Beautiful People. 
Mei Yen Powder consists of Salt, Sugar, and MSG.
As many people don't like to use MSG as it causes headaches for many people, the MSG can be omitted. It really doesn't matter if you sue Mei Yen powder, just make sure you put a 1/ teaspoon or a bit more of ground Black Pepper into your ground beef.
How to COOK
And More ...

Sunday, August 23, 2020

Sunday Sauce and Sinatra




It's an old tradition in my family, that most Sunday the Bellino Family gathers together and we eat Sunday Sauce Italian Gravy. The whole family gets together and Grandma House, or Aunt Helen's, but mostly at Aunt Fran's House in Lodi, New Jersey. It's a wonderful all day affair, starting with a little antipasto, followed by the star of the show, Sunday Sauce. Aunt Fran or Aunt Helen usually make the Sauce (Gravy), which is the most supreme dish of all. It's a long simmered tomato sauce laden with special meat treats, that include: Sausages, Meatballs, and Braciole. We eat it with short maccheroni, usually rigatoni. "It's the Best Thing ever," we all just love it, and who wouldn't, it's so damn tasty, it is.

After the Sunday Sauce, it's on to dessert and coffee, which is a 3 or 4 hour affair, as the grownups sit around the table drinking Espresso (with Anisette) and eating all the tasty desserts that's made of a whole array of sweet treats, like: Aunt Fran's Ricotta Cookies, Cannoli, Sfogliatelle, and whatever sweets that other visitors might bring. And there's a whole lot of talking about this that and every other thing: sports, politics, gossip and what not, all as Frank Sinatra records play softly in the background. Always. Aunt Wanda loves Jerry Vale, and Dino has his turn too. Those were warm and wonderful days spent with loved ones, and sadly all of the older generation is gone, and we miss them dearly. But me, I think of them often, and especially when it comes to Sundays, eating all day long, cahtting and having fun, eating maccheroni, sausage, Meatballs, and Braciole, listening to Sinatra, and loving it all. My cousins Joe, Tony, and I keep it going. We try to organize as many get-together s as we can, always centered around food, whatever it may be: fresh fish, pasta, Steak, and our all-time favorite Sunday Sauce. And don't forget Sinatra, Francis Albert that is. Or just simply Frank. 

Basta !



Frank Sinatra








Saturday, August 15, 2020

Frank Sinatra s Favorite Restaurant


West 56th Street

New York, NY

Original Artwork Copyright 2020 Daniel B. Zwicke

Can Not Be Used or Re-Produced without Permission from Owner

Learn How to Make




Tuesday, August 11, 2020




5 DUMPLINGS for $1.75 

The Dumplings at C and L Dumplings is without a doubt, probably the cheapest eats in all of New York. Even a Hot Dog cost more than that these days. Gone are the days of the .99 Cent Hot Dog at all the various Gray's & Papaya King Hot Dog Stands.

Vanessa Dumplings a few blocks away is the most popular of the cheap dumpling joints, and it used to be great when it was the little skinny shop with just 4 space to eat at the counter, 5 Dumplings for $1.00, and not that many people knew about the place (I did). Yes, Vanessa Dumplings was great back then, but now that everybody and their grandmother knows about the place and it has expanded, the place has gone way way down, the cool factor is gone from when I first discovered it back in 2002, and it simply isn't that good any more. And oh, bu-the-way, many thick it was Vanessa Dumpling that First Started the Cheap Pork Dumpling Craze of 5 Dumplings for Just 1 Dollar. "Not!" It was 99 Allen Dumplings way back when. Unfortunately, they closed down a few years ago. Prosperity Dumpling was a great Dumpling Joint for a few years. They opened a 2nd location after doing so well for a few years, but sadly, they have closed down as well (closed both locations).

I discovered C&L Dumplings about 8 Years ago (2011) after getting my $5 Chinese Haircut on Rivington Street one Sunday. I spotted the place, and bopped in for some Dumplings. They were great, and I've been going there ever since. C&L Dumplings? "New York's Cheapest Eats!"



The # 1 BEST CHEAP EATS in All of NEW YORK''





SHOWN HERE When The Dumplings were 5 for $1.50

They've gone up to $1.75


And Just about The CHEAPEST EATS in ALL of NEW YORK





Closest Train stops :  B TRAIN to GRAND STREET 
... Just 400 feet from Grand Street Station

6 TRAIN to CANAL STREET is a few blocks away. 
If you can take the B TRAIN, it's much closer.












and More .. 



Monday, August 10, 2020

Homemade Pizza and Dough Recipe

Make Pizza at Home

"Yes You Can" !



Italian all over Italy, as well as their Italian-American cousins in America,love to make this tasty homemade pan pizza at home. It’s absolutely delicious, and a lot easier to make than you’d think. This is the basic recipe for a Pizza with Tomato & Mozzarella, and you can add other toppings like; Sausage, Pepperoni, Mushrooms, and / or Sweet Peppers if you like. You can even make some delicious Rosemary Focaccia by eliminating the tomato and mozzarella, and adding fresh Rosemary instead. Once you know how to make this basic pizza, you can do a lot of things with this recipe. so give it a shot. Make it a few times and you’ll become a pro, and a hit at the Friday Night Pizza Party, or anytime at all. Buon Apettio!


Ingredients for the Dough :

1 packet Dry Yeast (2 ¼ teaspoons)
1 teaspoon Sugar
1 cup Warm Water  (about 110 degrees)
3 cups Bread Flour
2 tespoons Kosher Salt (or Sea Salt)
1 Tablespoon Olive Oil for dough & more for pan

You will need a Food Processor to make this dough.

Place the water, Sugar, and Yeast in a small bowl, stir it a little, then let it rest at room temperature until it starts to foam (about 10 minutes).

If your food processor has a plastic dough hook use that. If it doesn’t, then insert the metal cutting blade onto your processor.

Add the Flour and Salt to the food processor and pulse for 2 seconds.

Add the water / yeast mixture and 1 tablespoon of Olive Oil to the processor.

Turn the processor on and let it run until the dough starts to form a ball, and is pulling away from the processor bowl. Then turn the processor on again, for exactly 30 seconds and stop.

Get a large glass or ceramic bowl and lightly coat the whole inside with some Olive Oil. Place the dough in the bowl and move it around so it gets coated completely with olive oil. If you need it, add a bit more olive oil.

Cover the bowl with plastic wrap, and leave the dough to rise for one hour, in a draft-space. Usually somewhere on the kitchen counter is fine.

After one hour to 1 hour & 15 minutes, your dough should have risen to double its original size. The dough is ready ro roll out and make pizza.


A jar of Italian Passata di Pomodoro (Tomato Sauce)
Olive Oil
Sea Salt
½ pound whole milk Mozzarella Cheese (Polly-O)
¼ cup grated Pecorino Cheese
8 Basil Leaves, torn by hand

Note : Passata di Pomodro is puree of Italian Tomatoes, aka Tomato Sauce. I recommend getting a good quality Italian product like, Mutti, or anything labeled San Marzano for best results.


You will need a half sheet pan (16.5” x 11.5” ) to make the Pizza.

Turn your oven on to 400 degrees.

Place 2 tablespoons of Olive Oil in the sheet-pan, and spread with your fingers so the whole bottom surface of the pan has a thin coat of oil.
Remove your dough from the bowl and place it in the center of the sheet-pan. Pussh the dough down with your hand, and push and stretch the dough until it forms into the size of the pan, and is completely covering the bottom of the pan.

Cover with plastic wrap and let the dough rest inside the pan for 10 minutes.

Take a spoon and spread enough of the tomato passata (tomato sauce) over most of the pizza dough, leaving a half inch around all sides without tomato, as a border that pizzas always have. 

Drizzle a couple tablespoons of Olive Oil over the pizza. Sprinkle a little Salt over the whole pizza. 

Sprinkel the grated Pecorino Romano Cheese evenly over the whole pizza. 

Evenly spread all the torn Basil over the pizza. 

Then evnenly spread shredded mozzarella evenly over the pie. Don’t over do it with the cheese. There should be spots where ther is just tomato and no cheese over it. You don’t want the cheese to completely cover the pied or it will be out of balance.

Place the Pizza in the oven and bake for about 16 to 20 minutes, until the crust looks nicely browned. Serve and enjoy.

Note : Naturally you can add other toppings to this basic tomato pizza, such as Pepperoni, Sausage, or Mushrooms, whatever you like.

You can make tasty basic focaccia by not adding the tomato and cheese as the toppings on the dough. Instead, add a little more olive oil, some extra Kosher or Sea Salt sprinkled on top. Then add some chopped fresh Rosemary on top, throw it in the oven and bake, and you’ll have some tasty Rosemary Foccacia.



ARANCINI (Rice Balls)

And More ... 

Sicilian Pizza 



Friday, August 7, 2020

The Worlds Tastiest Dish is Pasta with Bolognese Sauce





aka Daniel Bellino Zwicke



It's The #BestTHINGever !!!





by Danny Bolognese



The Best Things in Life are Free ... It's a great old saying. A wonderful old song was evven written on the sbject. The song The BEST THINGS in LIFE are FREE starts out with the lines "The Moon Belongs to Everyone. The Best Things in Life are Free." The song mentions "Flowers in Spring," "Robins that Sing," and "The Sunbeams that Shine." They don't mention Bolgonese Sauce, though they easily could, for it is without question, one the Best Things in life, and it certainly is one of "The Best Things Ever." No doubt. And it can even be free, and if not free, and if you are making it, and paying for the ingredients to make it, it may not be free, but it's dam near it, costing a measly .95 Cents to serve a portion of it. Bolognese the taste is so devine, almost orgasmic, "seriously, it is." It's that good. The taste of properly made Ragu Bolognese, dressing whatever pasta you choose; Spaghetti, Tagiatelle, Rigatoni, whatever, a proper made Ragu Bolognese is one of the most devine dishes imaginable. The great Marcell Hazan said of it, "There is no more perfect union in all Gastronomy than the marriage of Ragu Bolognese and homemade Bolognese tagliatelle." Well I couldn't agree more with Marcella, except that, though homemade tagliatelle is absolutely wonderful, it is not absolutely essential for the great dish of Pasta w/ Ragu Bolognese, they very most improtant element is that you have a perfectly made Ragu Bolognese, the thing that will give the dish 90% of its unmatchable sinfully luscious flavor. The Pasta and the grated Parmigiano Reggaino are great, but "it's all about the Bolognese (Sauce)."

There are many great dishes in the World, and of many different international cuisines, but nothing quite like a well made "Ragu Bolognes," trust me. I love a great Bouf Bourgonnone, Coq au Vin, Foe Gras, Vietnamese PHO, lush American BBQ Ribs, the perfect Hamburger, a juicy Prime New York CUt Sirloin Steak, Tandoori Chicken, a NY Pastrami Sandwich, Belgian Chocolate, perfectly Roast Chicken, I could go on and on, I love these dishes and a couple hundred more, but there is no dish that I love more than a properly made Bolognese, and no Bolognese Sauce that is better than mine, "None," not Marcella's, not anywhere in Bologna, Italy, nor anywhere in all of Emelia Romagna the region it comes from. I know it may sound pompous and egotistical for me to brag about my Bolgonese as I do, and I know people would call me insane, for me to think that of all the great Italian Chefs all over Italy and especially in Emeia Romagan, that I would have the nerve to think that I make "The Worlds Best Bolognese," but it's TRUE, "I do!" I make without a doubt, the single Best Ragu Bolognese in the entire World. Yes it may sound absurd, but absurd it's not. Just ask the some four or five-hundred people who've had it, they'll all confirm the fact that the worlds single best tasting most perfect Bolognese Sauce is made by none other than Italian-American Italian-Cookbook Author (formerChef) Daniel Bellino Zwicke of Greenwich Village, New York.

I was taught the recipe of this the Worlds Greatest Bolognese when I was a cook at the now defunct Caio Bella Restaurant, up on Thrid Avenue at 75th Street in New York back in 1987 by Chef Pasquale, sorry I can't remember his last name. Anyway, Chef Pasquale was from Brindisi Italy, a city in the South of Italy in the region of Puglia. Pasquale started working in kitchens in Brindisi where he first honed his craft. He later went on to work in kitchens in Milan, Bologna, Parma, London, and Tokyo, Japan before moving to New York and becoming the Head Chef at the restaurant Mezzaluna, the 1st restaurant to make and serve real Italian Pizza made in a wood-burning Pizza Oven in New York and in the United States. The restaurant was a big hit, and a couple of the waiters at the restaurant, a guy named Rocco and my ex-boss Enrico Proetti wanted to go out on their own and open their own restaurant, and so they did. They got togehter with a wealthy older Italian man "Fred" who became their partner and put up all the cash to open the restuarant up the street, called Caio Bella. Caio Bella was a big success, and a quick one at that, and it was soon one of the hottest restaurant of the day, back in 1987 when I went in looking for a job. I met Pasquale, we chatted, I told him about my background and my asperations with Italian Food. Pasquale hired me, and the rest is history. I had mostly worked in French Restaurants before that, and I'd gone to New York Technical College in Brooklyn where they taught Classical French Cusisine, which is the food I wanted to cook when I first got started. Yes I first wanted to cook French. But after I made my first trip to my ancestral home of Italy in the Summer of 1985, I caught the bug, and from then on, i wanted to cook authentic Italian Food. I soaked up and learn all I could of true Italian Food, made the Italian way, and I don't mean Italian-American, but by Italians. So I decided I needed to get a job at a great Italian Restaurant in New York that had a great Italian Chef from Italy. I went to Sandro's and Arqua first, and they both offered me jobs, but when I went up to Caio Bella and Chef Pasquale hired me as a line-cook, I decided to take the job at Caio Bella.

Pasquale was a great teacher, and he showed me personally how to make all the dishes on the menu, including his great recipe for Ragu Bolognese. I made it just the way Pasquale showed me how to make it, and from then on, I was the person at Caio Bella who always made the Ragu Bolognese. Pasquale liked the way I made it, exactly the way he showed me, and that was that. And I've always made my Bolognese just like that. No matter what others may tell you, every Bolognese is at least a little different from all others, and so was Pasquale's which latter became mine, and ever since I've made it at Caio Bella in 1987, I've never tasted one quite like mine, which as you know by now, is "The Worlds Best Ragu Bolonese Ever." No Brag, Just Fact as Walter Brennan used to say in his Cowboy TV Show back in the 60s.

In 1998 I finally acheived my dream of opening my own restaurant. I opened up what turned out to be the 1st Ever Venetian Wine Bar (Bacaro) in the United States of America in Bar Cichetti. I was the Chef / Wine Director and managing partner of Bar Cichetti. I received numerous accolades from the New York Times, Time Out Magazine, New York Magazine and other publications, including my favorite one of all, a 5 page spread about me and my restaurant Bar Cichetti, and my favvorite line of all from The Journal of Italian Food Wine & Travel Magazine which saide, "Daniel (Bellino Zwicke0 makes the Best Ragu Bolognese in America." Yes they said that, I couldn't agree with them more.

  Thanks, Daniel           THE BEST THINGS in LIFE are FREE   LYRICS The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free ooh... Lord... Everything... Every one of those good things The best, best things in life are free...  

#BestThingYouEverATE !!!


Wednesday, August 5, 2020

Tribute to Pete Hamill

Pete Hamill

It is a most sad day in New York today. Those New Yorkers with the good sense and capacity to know who this great man was, one of The Great New Yorkers of all times. Hamill passed away Wednesday, August 5, 2020, and New York and The World has just become a much less interesting place," without Pete in it. Hamill may very well be the "Last of The Great Celebrity Newspaperman."  Hamill wrote 10 novels and a couple collections of short stories, and he was a top author, he will most be remembered as a Newspaper Reporter. This he would tell you himself. His style was muscular, sometimes gritty, and always of energetic prose. 

Over his career Hamill worked (wrote) for The New York Post, New York Herald Tribune, The Daily News, Village Voice, and New York Magazine. He penned numerous articles for Esquire, Playboy, Rolling Stone, and other magazines. Hamill was at his best telling the story of his beloved city New York. He could seamlessly write great articles on crime scenes, crime, courthouse drama, of New York and the Worlds Power Brokers, and just about anything. He was a natural storyteller, and with so much knowledge with an encyclopedic take of New York, in his later years Hamill was often featured as a speaker in television documentaries the great metropolis, its history, places, events, and characters, The Heartbeat of New York. We all know him for his books and thousands of magazine and newspaper articles, but if you have never seen Pete Hamill talk about New York, people, anything, do yourself a favor and seek these documentaries out. He had a wonderful voice, and he could besides penning a story, Hamill was great at telling (vocally) as well.

Yes we have lost another great one in Pete. I know it sounds cliche "we've lost another great," yes it may sound cliche, but it is as true as can be. When I look around, at such things as books, writings, music, entertainment, and the horrible crap they've (so-called musicians) been putting out the past 20 years or so, and the people we've lost over the years; Sinatra, Sammy Davis Jr., John Lennon, Dean Martin, Jimmy Breslin, and now Pete Hamill, the World is so less interesting. Sorry, but there just will never ever be any other entertainer like the great Frank Sinatra, there can't be, current generations just don't have the style or class to appreciate this type of greatness. If you have an entire generation listening to shitty crap rap music, and the so-called alternative rock, it proves right there that these people are completely devoid of good-taste. It so so sad, when we had all that great music (R&B, Pop, Standards, Rock n' Roll) in the 1960s and 70s, that there is so much crap out there today, and practically all the so-called music is so horrible (other than a very few exceptions), "I just don't get it?" Thank God for books, and Thank God for recordings so we don't have to listen to all the Shitty Music (except when your in retail shops) that's out there today, we can listen to the great stuff of the 1960s, 50s, and 70s, and not have to listen the shit they make today (Kanye, Taylor Swift, Justin Timberlake, etc.), yes Thank God for recordings of the past. I feel sorry for the kids of today. We have R&B, Rock n' Roll, Dean Martin, and Sinatra, and we always have Pete. This great man has passed away, we are thankful that we had him (for 85 years). Pete Hamill has passed away, a very sad day, but his words and his legacy live on, "read him."

God Bless you Peter Hamill, and thank you for all you gave us. Rest in Peace, you live on in your written word.


Pete Hamill

A Memoir

"Read This" !

Pete Hamill with The Great Joe DiMaggio

and NT Daily News Cartoonist Bill Gallo

Pete Hamill at dinner with Jacqueline Kennedy Onassis

They once dated. Pete also dated Shirley McClain, 

and Linda Ronstadt

Two Great New York City Writers

One Italian, One Irish

Gay Talese and Pete Hamill



Daniel Bellino Zwicke