Showing posts with label GIFTS. Show all posts
Showing posts with label GIFTS. Show all posts

Sinatra Eats Italian Cookbook

 

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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






The SINATRA COOKBOOK



SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES










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"

FRANKS FAVORITE PIZZA

PATSY'S in EAST HARLEM

No Relation to PATSY'S on 56th STREET


PASTY'S PIZZERIA







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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

alla BELLINO alla PACINO

AMAZON.com






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FRANK SAMMY & DEAN

And "JACK DANIEL"  TENNESSEE WHISKEY

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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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Anthony Bourdain Art

 



"TONY EATS NOODLES"

by BELLINO

From FINE ARTS AMERICA




"Bellino" 
refers to an artist who has created several tribute artworks of Anthony Bourdain, most notably pieces titled "Tony Eats Noodles" and "Being Tony Bourdain". The search results link to various products featuring these artworks, such as prints, puzzles, and towels, available on sites like Fine Art America and Pixels.com.  
"Tony Eats Noodles": This mixed-media artwork, created by artist Daniel Zwicke under the name Bellino, depicts Bourdain eating pho in Hanoi, Vietnam.
  • "Being Tony Bourdain": Another series of artworks by Bellino features Bourdain, with options available as prints, mixed media, and bath towels.
  • "Bourdain Eats Pasta Cacio e Pepe": This artwork shows Bourdain enjoying a meal at the Roma Sparita restaurant in Rome and is available as a jigsaw puzzle.
  • Artist Information: Bellino is identified as a New York-based artist. 







TONY BOURDAIN

by BELLINO

From FINE ART AMERICA


GREAT GIFTS for BIRTHDAYS & CHRISTMAS






ANTHONY BOURDAIN

"CONTEMPLATION

by BELLINO

From FINE ART AMERICA








LUNCH with OBAMA

by Bellino

ANTHONY BOURDAIN with PRESIDENT BARACK OBAMA

BEER & NOODLES

HANOI

GET a FINE ART PRINT of TONY & BARACK

From FINE ART AMERICA










SINATRA SAUCE

The COOKBOOK

"TONY WOULD HAVE LOVED IT"









BEING TONY BOURDAIN

TARVEL JOURNAL

RECIPE NOTEBOOK















Italian Christmas - Feast of The 7 Fish - Cookbook

 

IT'S NOT TOO LATE !!!

For The FEAST of The 7 FISH

GET IT at AMAZON KINDLE

DECEMBER 24th




The FEAST of The 7 FISH

ITALIAN CHRISTMAS

"La VIGILIA"

RECIPES


"GET IT ISNTANTLY"

If You were Too Late to Order Paperback

GET IT NOW !!!

The FEAST of The 7 FISH

by Daniel Bellino Zwicke

In PAPERBACK, at AMAZON.com

ITALIAN CHRISTMAS



The FEAST of The 7 FISH COOKBOOK


La Vigila "THE FEAST of The 7 FISH" is The Southern Italian Ritual Christmas Eve Meal of 7 Fish, Representing The 7 Sacraments of Holy The Roman Catholic Church .. This Meal is a Sacred Ritual of The South of Italy and Italian-Americans in New York, New Jersey, Boston, Providence, San Francisco, New Orleans, Philly and Pittsburgh. And You'd be surprised to know that it is Mostly of The South of Italy and of Italian-America and that many Italians from Central Italy to The North have do not partake of This Great Traditional Feast as it is mainly of The South. Have You ever wanted to Make or Eat one, but Don't Know Where to Start? The Know-How is mostly Passed Down in Families from one Generation to the Next and Not Much Has Been Written on This Great Subject. Not Until Now anyway with the Publication of This  by Daniel Bellino Zwicke. 

You'll Find Everything You Need to Know to Partake, Make, and Eat this Most Important Meal of The Italian Calender Year The FEAST of THE 7 FISH, known in Italy as Festa di Sette Pesci.. 

The Book contains Stories, Recipes, and Instructions on How to Make This Great Feast, Your Very Own "FEAST of SEVEN FISHES" so Cook, Make, and Partake, and Mangia Bene. 

The FEAST of The 7 FISH by Daniel Bellino is a Amazon Best Seller and Top Book of this eclusive Genre of The Feast of The Seven Fishes. Buon Appetito e Mangia Bene !





"ALSO For CHRISTMAS" !!!



POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

For CHRISTMAS



"TRAVEL to POSITANO This CHRISTMAS"

The AMALFI COAST - ITALY

Do You Like to Armchair Travel ?








Tira Mi Su Recipe Christmas NYC

 




Tira Mi Su






TIRA Mi SU





Tira Mi Su RECIPE alla MARA








TIra Mi Su INGREDIENTS

ESPRESSO, MARSCAPONE CHEESE, EGGS, SUGAR

ITALIAN SAVOUARDI BISQUITS

COFFEE LIQUOR (Kahlua or Tia Maria)

COCOA POWDER





In MARA'S KITCHEN

MAKING TIRA MI SU






TIRA Mi SU alla MARA



Who doesn't Love Tira Mi Su? Not many. This is a great, easy to follow for one of the Worlds Great Dessert recipes, "Everybody Loves Tira Mi Su" !!! Well almost everbody? Originating in Friuli, in North Eastern Italy, Tira Mi Su has become a World Standard Desser item, and is especially loved in the United States of Amaerica. Ever want to make it yourself? It's not hta hard. Here are two great recipes, the Video Recipe of Mara, above, and a wonderful easy to make Tira Mi Su Recipe from Best Selling Italian Cookbook Author Daniel Bellino Zwicke ...

Enjoy Tira Mi Su for Christmas this year, with one of these two great recipes. "Buon Natale"




TIRA Mi SU - RECIPE :


1 - 1/2 cups very strong coffee, cooled


1  Tbsp. Dark Rum

1  Pinch of Kosher Salt


⅓ cup Sugar


1  cup chilled heavy cream


1/2  cup mascarpone


3  large Egg Yolks


24  Ladyfingers


PREPARATION :


Step 1

Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.

Step 2

Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.

Step 3

Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining ⅓ cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5–7 minutes. Remove bowl from heat.

Step 4

Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.

Step 5

Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1–2 seconds per side. Lay 8 cookies in prepared pan (it’s okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you’ll get cleaner slices and the layers will be fully set).

Step 6

Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.

Step 7

Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.



"MERYY CHRISTMAS" toa All, From NEW YORK'S # 1  Independent FOOD BLOG 








MEMORIES of ITALIAN FOOD






NEW YORK ITALIAN

In GREENWICH VILLAGE





RISTORANTE CARBONE