FREE Valentines Day Gift !

 

"HAPPY VALENTINES DAY" !!!

BETTER THAN a BOX of CHOCOLATES ???

"POSITANO The AMALFI COAST COOKBOOK"

TRAVEL GUIDE

FREE TODAY !!!

A SPECIAL VALENTINES GIFT

From Author DANIEL BELLINO ZWICKE

"HAPPY VALENTINES DAY" !!!

POSITANO is FREE TODAY !

CLICK HERE to GET IT FREE !!!

Amazon.com

Laura Bush Cowboy Cookies Recipe

.

The COWBOY COOKIE

 

 

1st LADY LAURA BUSH'S COWBOY COOKIES

 

PRIZE WINNING RECIPE

 

 

 

This recipe for tasty Soul Satisfying Cowboy Cookies is from the former 1st Lady

of The United States of America, Mrs. Laura Bush of Houston, Texas. These cookies are delicious, and people just Love them. They are real easy to make, so make them for your family and they will

love you even more than they already do.

 

 

 

 

LAURA BUSH "COWBOY COOKIES"

 

INGREDIENTS :

 

• 3 cups Flour
• 1 tablespoon Baking Powder
• 1 tablespoon Baking Soda
• 1 tablespoon ground Cinnamon
• 1 teaspoon salt
• 3 sticks (12 ounces) butter, at room temperature
• 1 1/2 cups sugar
• 1 1/2 cups packed light brown sugar
• 3 large eggs
• 1 tablespoon Vanilla Extract
• 3 cups semisweet Chocolate Chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flaked coconut
• 2 cups chopped pecans

 

 

Position oven racks in the upper and lower thirds and preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.

Using a stand mixer on medium speed, beat butter until smooth and creamy, about 1 minute. Gradually add sugars and beat to combine, about 2 minutes. Add eggs, one at a time, beating after each one, and the vanilla extract. Reduce speed to low and add flour mixture gradually until just combined. Add the chocolate chips, oats, coconut and pecans, mixing until just combined.

For large cookies, drop a hefty 1/4 cup of dough onto the baking sheets for each cookie, spacing 3 inches apart. Bake for 8 to 9 minutes, then rotate sheets top to bottom and front to back. Bake for an additional 8 to 9 minutes or until edges are lightly browned. 

Let cookies cool on baking sheet for about 5 minutes, then transfer to rack to cool completely. For smaller cookies, use 2 tablespoons dough per cookie and bake for 15 to 18 minutes total, rotating the baking sheets midway through. Store in airtight containers at room temperature for several days. 

 

COWBOY COOKIES

 

 

 

 

 

 

MORE GREAT RECIPES

AMERICA'S FAVORITE RECIPES

 

CHILI - TACOS - BURRITOS

 

BURGERS - STEAK

 

BONE SUCKING BBQ SAUCE

 

BARBECUED CHICKEN and RIBS

 

KFC SECRET FRIED CHICKEN RECIPE

 

SOUPS - STEWS - MEATLOAF

 

And MUCH MORE ...

AMAZON.com

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Buffalo Chicken Wings Recipe

  

 BUFFALO WINGS ORIGINAL RECIPE   

 After Burgers and Pizza, these Buffalo Chicken Wings may very well be America’s 3^rd most popular dish. And guess what? They’re not just American, they’re Italian American Teressa Bellissimo one night at her families Anchor Bar in Buffalo New York. Legend has it that Teressa’s son Dom was hanging out at the bar one night with his buddy’s. The guys were hungry so Mamma Bellissimo whipped up a little snack for the boys. Teressa fried up some wings, made a little hot sauce and coated the wings with them. And served them to the boys. They went nuts they loved them. They started serving them as a free at the bar for the bar customers. It was just a matter of weeks before all of Buffalo found out about these tasty wings. They became famous almost over night, whereby the Bellissimo’s stopped serving them for free at the bar and put them on the menu. The Bellissimo’s served Italian Food at their Anchor Bar, and the Italian Food was quite special. However the Bellisimo’s tasty Chicken Wings quickly out sold all the regular Italian Specialty Dishes and the Bellissimo’s Wings became the number 1 best seller on the menu. Not only that, but Teressa’s Italian-American created Chicken Wings became uber famous all over America and subsequently all over the World. That’s Italian, “Italian-American.”   

 RECIPE : 

 Ingredients: 36 chicken wing pieces (one wing makes 2 pieces - 
the "flat" and amp; the drum) 

 1 tablespoon vegetable oil

1/2 teaspoon salt 

1 cup all-purpose flour 

1 1/2 tablespoons white vinegar 

1/4 teaspoon cayenne pepper 

1/8 teaspoon garlic powder 

1/4 teaspoon Worcestershire sauce 

1 teaspoon Tabasco Sauce

6 tablespoons Frank’s Hot Sauce (or other) 

6 tablespoons unsalted Butter or Margarine 

Celery Sticks 

1 bottle of Blue Cheese Dressing 

Preheat oven to 425 degrees F. 

Cut whole wings into two pieces at the joint. 

In a bowl toss the wings with the oil, and salt. Place chicken wings into a large plastic shopping bag, and add the flour. Shake to coat evenly. 

Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned. 

While the Wings are baking, mix all the ingredients for the sauce in a pan, and cook over low heat for 6 minutes, stirring occasionally. 

After the Wings are cooked, remove from oven. 

Place wings in a large bowl and pour sauce over wings to coat. Mix thoroughly. 

Serve with Blue Cheese Dressing and fresh Celery Spears.   

Enjoy your Wings ! Enjoy the Game, "It's SUPER BOWL SUNDAY" !

TASTIEST BUFFALO CHICKEN WINGS EVER !!!

RECIPES 

     

In The BIG LEBOWSKI COOKBOOK

And SUPER BOWL RECIPES

DUDES COWBOY CHILI

BUFFALO CHICKEN WINGS

CRAZY WINGS

and More ...

Amazon.com

The BADASS COOKBOOK 

SUPER BOWL SUNDAY FOOD

McRIB RECIPE

KILLER CHILI

How to Make KFC FRIED CHICKEN

and More ..

..

Positano Ultimate Travel Guide to Everything

 

Positano

 

The Amalfi Coast, Italy

 

 

Visit Positano-Amalfi-Coast.com for the Ultimate Ravel Guide to one of the Worlds most beloved vacation destinations of all, the gorgeous little town of Positano on The Amalfi Coast, Italy.

 

Positano and the Amalfi Coast pf Italy has made its way in to the top most-prized vacation spots in the entire world. Once not so well known, as the result of being featured in a couple Hollywood movies, and with the advent of Instagram and the internet, Positano has been discovered by the masses. I myself started going to this gorgeous spot in Southern Italy, long before the crowds discovered it, and it basically known just to those in-the-know. It's not that way anymore. So you need to know the best times of the year to go, the times to avoid, how to get there, where to stay, where to eat, and how to get around once you're there.

Check out the Top Website on the subject for all your Positano - Amalfi Coast needs, at Positano-Amalfi-Coast.com , where you will find the Ultimate Travel Guide to Positano, The AMalfi Coast, Naples, Capri, Pompeii, and the surround area.

And don't miss, POSITANO The AMALFI COAST - Cookbook / Travel Guide coming out soon, by Best Selling Italian COokbook author Daniel Bellino Zwicke (book pictured below).

 

 

 

CLICK HERE to READ The GUIDE

 

 

 

POSITANO is COMING SOON

 

by Daniel Bellino Zwicke

 

COOKBOOK / TRAVEL GUIDE

 

To The AMALFI COAST ITALY

 

Expected for March 2020 Publication Release

 

More BOOKS by DANIEL BELLINO ZWICKE

 

AMAZON.com

 

Popeyes Bring Your Bun Chicken Sandwich

WANT a POPEYES CHICKEN SANDWICH ?

HELL YES !!!

POPEYES SOLUTION !!!

"BRING TOUR OWN BUB" !!!

READ ABOUT IT

.

MAKE YOUR OWN POPEYES SANDWICH

RECIPE

free

YES Spaghetti & Meatballs is Really Italian !!!

SPAGHETTI & MEATBALLS

"It's Really Italian" !!!

For years now, many so called food Experts who thought they knew more than they actually did wrote disdainfully of the famed Italian dish Spaghetti & Meatballs, saying "it was not authentic Italian food," and is Psuedo Italian. Well, "oh Contraire." Guess what? Spaghetti & Meatballs is Italian. Or should I say Pasta & Metaballs. Yes, pasta with meatballs is a dish eaten quite often in southern Italy and the regions of Puglia, Sicily, and Abruuzo, a native dish is Pasta, (usually short Maccheroni) dressed with Meatballs as a special treat .. The names pf these dishes are called Pasta Seduta, meaning Seated Pasta and Maccaroni Azzese .. Yes Pasta w/ Meatballs, "It's really Italian."   I myself have written about this in my book SUNDAY SAUCE -When Italian-Americans Cook, where I stated at the time that I had hear of certain areas serving Meatballs along with their pasta. And even before I heard this I surmised that out of so many millions of poor Italians over the years it was most certain that in poor familys not wanting to wash more than 1 dish per person eating that momma would not serve pasta and meatballs in seperate courses but together on one plate of Pasta & Meatballs (Spagetti Meatballs). And so as stated before Pasta with Meatballs is an authentic dish served all over Southern Italy, it's reall Italian Food and has names for it, again Pasta Seduta and Maccheroni Azzese .. So there, "In your face Food Snobs," snubbing our beloved Spaghetti & Meatballs, no it's not just Italian-American, which is not a bad thing, it's really Real italian and the mystery and controversy is now setted, it's Spaghetti & Meatballs, millions love it, and billions of plates have been served over the years. Why? People love it, as simple as that ..    

 

LASAGNA CARNEVALE alla NAPOLETANA Has Little Meatballs Inside

Mangia Bene !!!

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Pasta Seduta from Puglia

 are Ziti (Zite) Baked with Meatballs & Mozzarella

In Sicily Zite used to be the Riguer at Weddings Maccarrune di Zita was served with stew pork or Meatballs and was made in large quanities as it was the tradition to bring a hearty plate of pasta as a gift to neighbors both rich and poor. Today in Sicily the word Zite means Bride. Maccheroni di Zita got its name from its role in wedding banquets, the name meant Maccheroni della Sposa, "of the Bride." A little before my time, most Italian-American Weddings were helf in family homes at local club or in a church basement or similar circumstance and the food was made by friends and family and not a caterer. By the time I was a child often at birthday parties, baby christenings or wedding rehersals, the family would make it's own food for the event and not have it catered. And I remember at all these Christneing and what-not, the spread of food was usually Mixed Antipasto Platters and trays of Eggplant Parmigiano and Baked Ziti, along with all sorts of sweet treats like Cannolis, Cookies, and cakes for the dessert course.

Ah, "the Good Old Day," those dishes cooked by my Aunts Helen and Fran along with my Uncle Tony who was quite a good cook as weel, were better than any catered wedding or other party I've ever been to. No comparison. Basta !

     

SUNDAY SAUCE

When Italian-Americans Cook

     

The RAGU BOLOGNESE COOKBOOK

by Danny Bolognese

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Chick Fil A NEW YORK

New York Finally Gets a Chick-Fil-A

It's The HOTTTEST TICKET in TOWN

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MAKE YOUR OWN COPCAT Chick-Fil-A Sandwich at HOME

Recipe in The BADASS COOKBOOK

RECIPES INSIDE :

COWBOY CHILI

The PERFECT STEAK

CHICK-FIL-A SANDWICH

SHAKE SHACK BURGER

KFC KENTUCK FRIED CHICKEN

and More ....

LEARN HOW TO MAKE a SHAKE SHACK BURGER

Recipe in The BADASS COOKBOOK

Shack Burger

Make Your Own !!!

YOUR OWN CHICK-FIL-A

at HOME !!!

THE BIG LEBOWSKI COOKBOOK

GOT ANY KAHLUA ?

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ITALIAN HOT DOGS

An Italian Hot Dog you want to know? What is it? Well it’s a Jersey thing, and you’re not gonna find them anywhere else other the in-and-around Newark, New Jersey and some of the towns surround it. Burgers and Hot Dogs are really big in Jersey and there once was a guy named James “Buff” Racioppi who first served this thing called the Italian Hot Dog. James and his Italian Buddy’s used to have many a card game in Newark’s 9^th Ward way back when. One day Jimmy’s wife threw together something for her husband and card playing cronies to eat. She fried up some Sweet Bell Peppers, Potato, Onions, and Hot Dogs, and when everything was finished frying she put it all between some bread and served it to all the hungry card players. Well everyone just loved the sandwiches and whenever they played cards they begged for her to make the Italian Style Hot Dogs. These Hot Dogs were so popular and everyone just love them that Jimmy decide to open a little stand and sell them. You know the rest, the Italian Hot Dogs were a huge success and Jimmy Buffs Hot Dog empire was born (1932 in Newark, New Jersey). And oh by the way, Jimmy Buff Racioppi is the one who always gets credit for inventing this awesome culinary delight, but the real inventor was Jimmy’s wife Mrs. Racioppi.   My Dad used to take use to all the Diners, Hot Dog & Burger Joints around. We’d go to Jimmy Buffs maybe 3 or 4 times a year. My mom learned how to make these tasty Italian Hot Dogs and we’d have them at least once a month when we couldn’t make it down to Jimmy Buffs. My mom made them so good, they were just as good as Jimmy Buffs. Now you can make them too.


INGREDIENTS :

4 Hero Rolls
1 small Red Bell Pepper and one Green, seeded and sliced
2 medium Onions, peeled and sliced
8 best quality Hot Dogs
2 Idaho Potatoes, peeled and slice ¼” thick
Salt & Black Pepper
¼ cup Canola Oil

Place the potatoes in a small pot of water. Add 1 tablespoon Salt. 

Bring the water to a boil and cook the potatoes at the boil for 2 minutes. 

Turn heat off and drain the potatoes in a colander, shaking off as much water as possible.
Add 1/3 of the oil to a medium frying pan. Turn heat on to medium and add the Hot Dogs. 

Fry the Hot Dogs until they get golden brown and crunchy on all sides, about 8-10 minutes. Turn heat off and leave in pan covered with aluminum foil. Place the ¾ of the oil in a large frying pan and heat to high. 

Put the potatoes in the frying pan and season with a little salt & Black Pepper and fry the potatoes on high heat for 6 minutes. Add the Bell Pepper to the pan, turn down the heat and cook the peppers with the potatoes on low heat for 10 minutes, stirring as you cook. Add the onions, season with Salt & Black Pepper and cook the onions with the Peppers & Potatoes over low heat for 8 minutes.

Put the Hot Dogs in with the Peppers, Onions, Potatoes and cook on very low heat for 2 minutes. In the mean time, split the rolls in half but not all the way through, leaving a sort of hinge on one side of each roll. Place in the pan that the Hot Dogs cooked in, turn heat on to high and toast the rolls until they get a little crunchy.

Place two Hot Dogs on each roll and fill each roll with some of the Peppers, Onions, & Potatoes mixture. Serve to your buddy’s and enjoy. The HALF & HALF The half & half is even better that the regular Italian Hot Dog. To make one, instead of putting 2 Hot Dogs in each roll with the Peppers, Onions, & Potatoes, you cook up some Italian Sausages and put one Hot Dog and one Sausage Link into each roll with the Potato, Onions, and Peppers and you’re all set with a Italian Hot Dog Half & Half. You’re gonna Love It!



Excerptd From THE RAUGU BOLOGNESE COOKBOOK  by Daniel Bellino-Zwicke        

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Gucamole Recipe

 

  GUACAMOLE RECIPE :

  Badass Guac From The BADASS COOKBOOK    by Daniel Zwicke

  INGREDIENTS :  1⁄2 cup finely chopped white onion 2 Jalapeño Peppers, seeded and minced 2 tbsp. finely chopped Fresh Cilantro Salt, a pinch 2 medium Hass Avocados (ripe) 2 Plum Tomato, chopped to a medium dice  Cut Avocados in half. Remove the pit. Scoop out pulp and put into a medium size glass mixing bowl.  Mash avocado with a potato-masher or back of a wooden spoon to break down the avocado.  Add all remaining ingredients and mix with a wooden spoon. Serve with Tortilla Chips, and or use as an ingredient for Burritos &Tacos. And Enjoy!

  This Recipe is courtesy of author Daniel Zwicke and is excerpted from the Badass Cookbook 

....    

IT'S NATIONAL AVACADO DAY 

Avacados are Highly Nutrisious and a great source of Fiber, Vitamin K and Potasium, and are loaded with Heart Healy Monunsatterated Fatty Acids. Avacados are loaded with Antioxidants and Help Fight Cancer, they taste good and are the main ingredient of the hugely popular Guacamole used in Tacos, Burritos, and as a dip ...

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GOT ANY KAHLUA ?

The BIG LEBOWSKI COOKBOOK

ABIDE in It !!!

             

BIG DOGS of ITALIAN WINE NEW YORK

Winemaker of Sassicaia & Punica Wines SEBASTIANO ROSA

with Author Daniel Bellino Zwicke and Roberta Morrel of Morrel Wines

Get Toegther for a lillte Wine and Chat at Kobrand Italian Portfolio Tasting

at The Bowery Hotel, New York, New York

Alberto Chiarlo with Author Daniel Bellino-Zwicke

Alberto Chiarlo the proprietor of Michele Chiarlo  Wines 

of Piedmonte got together for a tasting of Alberto's latest vingtages

of wine, including Barbera Le Orme, Barolo Tortoniano 2010,

Michele Chairlo Barbaresco 2011, Barolo Cerequio 2010,

and Barolo Canubi Michele Chairlo 2007 & 2001 Vintgaes ..

Daniel said the whole line-up of wines was absolutely Amazing! everything was in perfect balance, full of flavor and a joy to drink.

Emelia Nardi with Daniel Bellino-Zwicke

Tatsing some Great Brunello and Rosso di Montalcino

The 1999 Il PARETO From Nozzole Was ROCKING !!!

I normally don't go crazy for non-native Italian Varietals when drinking Italian Wine. That said, I absolutely loved the 1999 Vintage of Tenuta Nozzole's "Il PARETO" a 100% Cabernet Sauvignon based wine that was amazing. It was full of flavor,perfecting and a absolute Joy to Drink. I loved It!

The WINES From MASI Where Also AMAZING !!!

Masi Agricola

I loved all of the Amarone 's that Masi was showing at the Italian Portfolio Tasting ..

The were showing Amarone Mazano 2007 which was really nic and heavy on the prune flavors.

The 2007 Amarone Campolong was awesome as was the Amarone Costera 2009 ..

My favorite Amarone of the day was Seregho Aligheri 2008 which is one of the few wines in the world aged in large Cherry Wood Cask .. The wine was AMAZING !!!

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The RAGU BOLOGNESE COOKBOOK

GRANDMA BELLINO'S ITALIAN COOKBOOK

Recipes From My Sicilian Grandmother

by Daniel Bellino Zwicke

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SUNDAY SAUCE

When Italian-Americans Cook

by Daniel Bellino-Zwicke

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Keith Richards Shepherds Pie Recipe

 

The BADASS COOKBOOK

IT'S COMING SOON 

  

SHEPHERD’S PIE alla KEEF

  Keith Richard’s That Is !!!  

Yes Keef, as in Keith Richards of The Rolling Stones, the World’s Greatest Rock-N-Roll Band ever! But you know that. This is the way Keith likes his Shepherds Pie, as does The Dude, and you will too. If it’s good enough for Keef, it’s good enough for the Dude, and you too. Abide!

RECIPE :

 Keith Richards Shepherds Pie  

INGREDIENTS:

  3 pounds Potatoes, peeled and diced
  1 tablespoon Butter Salt & Pepper to taste
  2 large Onions, chopped 2 pounds Ground Beef 2 large Carrots, grated
  2 – 12 oz. cans Beef Broth
  5 tablespoons water 1 tablespoon Cornstarch  

Put potatoes in a large pot of salted water. Bring the water to the boil. Lower to a simmer and cook the potatoes until tender, about 8 minutes.  

Drain potatoes once cooked.  Put cooked, drained potatoes in a large mixing bowl with the butter and season with salt and black pepper. 

Mash potatoes with a potato - masher or whip with an electric mixer. If using a hand potato-masher, mash potatoes with masher, then mix with a wooden spoon until nicely whipped. Heat a large frying-pan. 

Add 3 tablespoons of vegetable oil. Add ground-beef, cook over medium heat for 4 minutes. Add onions, continue cooking for minutes on high heat. Lower heat to low flame and cook 4 minutes more.  Add carrots and beef broth to pan. 

Mix cornstarch with water and add to pan. Cook over low flame for 8 minutes.  Add peas to pan, cook for 1 minute.  Pour Beef Mixture into a glass or ceramic baking dish. Evenly top beef with the mashed potatoes.  

Bake in a 400 degree oven for 12 minutes, then place under the boiler until potatoes get nicely browned. Take care not to burn the potatoes once they are under the broiler.  Let cool slightly for 3 minutes and serve.


   

KEEF'S FAVORITE COOKBOOK

   

GOT ANY KAHLUA ?

aka  The BIG LEBOWSKI COOKBOOK

Best CHOCOLATE CHIP COOKIES EVER

RECIPE:  WORLDS BEST CHOCOLATE CHIP COOKIE

• 1 1/2 cups All-Purpose Flour 
•  1/2 teaspoon baking soda 
• 4 ounces (1 Stick Butter)
• 1/2 cup Sugar
• 1/2 cup Light Brown Sugar
• 1/4 teaspoon Salt
• 1 Egg
• 1 teaspoon Vanilla Extract
• 8 ounces Best Quality Dark Chocolate Chips
•  
• PREPARATION:
•  
• 1.  Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
• 2.  Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
• 3.  On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
• 3.  Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
• 4.  Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.
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New Sicilian Cookbook

Publication of GRANDMA BELLINO 'S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

NOW AVAILABLE

Available on Amazon Kindle .. Available in paperback July 31, 2015

Ladies and Gentlemen, Hello! I am pleased to announce the publication of my latest book, Grandma Bellino's Italian Cookbook  -  Recipes From My Sicilian Grandmother ..  It is now out and available on Amazon Kindle, and will be available next week in Paperback , publication Friday July 31, 2015  .. It's been a labor of love to get this one out. Well, they're (my books) all a labor of love, and this one is no exception. The book is comprised of recipes from my Sicilian Grandmother Giuseppina Bellino who left Lercara Friddi Sicily with her husband Philipo (my maternal Grandfather) in 1904 for the shores of New York and a new a better life in America .. My maternal grandparents Philipo and Giuseppina settled in in the Yorkville section of Manhattan and lived and worked there for a few years before moving to the Italian enclave of Lodi, New Jersey where my grandfather Philipo set up a shoemaker shop on Main Street in Lodi .. My grandfather worked hard and he and his wife Giuseppina had five children; my mother Lucia, her sister Lilly, and their three brothers Frank, Tony, and James .. My grandfather worked hard, but never made much money .. Often times their low earnings reflected in the family meals which where heavy on Soups and Pasta, and not all that much meat or fish on its own, never-the-less the Bellino's had a good healthy life .. My grandmother had wonderful recipes from back in Lercara Friddi, and she made friends in Lodi with women who came from Abruzzo, Napoli, Lazio, and Calabria and had regional recipes of their own. The ladies became friends and talked about and swapped the local recipes, so although this book is made mostly of Sicilian recipes from Giuseppina, there are Neapolitan recipes and one from Calabria, and Abruzzo as well. There are also recipes from Giuseppina's offspring and grandchildren like myself, my cousin Tony and my sister Barbara. The dishes and recipes in this book are filled and come from love, and do hope that people will cook and enjoy this eclectic collection of Sicilian and other italian recipes, some that are popular and well known, along with others that are rarer and less well know, yet wonderful never-the-less. I sincerely hope you all enjoy Grandma Bellino's Italian (Sicilian) Cookbook, the stories and recipes within.

Daniel

The BELLINO 'S

Phillipo, Lucia, Tony, Giuseppina

Lodi, New Jersey

1941

SUNDAY SAUCE 

WHEN ITALIAN-AMERICANS COOK

by Daniel Bellino - Zwicke

Did Anthony Bourdain Invent Food Porn

Tony

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Anthony Bourdain

KITCHEN CONFIDENTIAL

The BOOK THAT MADE TONY FAMOUS

BUT DID HE INVENT FOOD PORN ???

Well Tony popularized the term FOOD PORN, and did so without a doubt more than any one single person in this World. Yes Tony did, and is still doing so, with his wonderful Food Shows (Food Porn) : NO RESERVATIONS, PATS UNKNOWN, The LAYOVER and other Bourdain Shows, all absolutely wonderful, and as only Tony could do,     "Fugettabout it FOOD NETWORK, you can Only DREAM of Doing something as Masterful as Mr. Bourdain." Keep Dreaming ..

So Who Did INVENT FOOD PORN, you want to know? Well a writer named Rosalind Coward in her book FEMALE DESIRE (1984)  ...

Here you go, the passage Mis Coward wrote, using the term Food Porn for the first time in the History of the World ..

"Cooking food and presenting it beautifully is an act of servitude. It is a way of expressing affection through a gift... That we should aspire to produce perfectly finished and presented food is a symbol of a willing and enjoyable participation in servicing others. Food pornography exactly sustains these meanings relating to the preparation of food. The kinds of picture used always repress the process of production of a meal. They are always beautifully lit, often touched up." 

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ANTHONY BOURDAIN on The LINE at LES HALLES

NEW YORK , NY

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FOE GRAS

TONY'S FOOD PORN

PAPAYA KING HOT DOGS

One of TONY'S FAVORITES

FOOD PORN

TONY'S FAVORITE FOOD PORN

A BOW of NOODLES in SOUTH EAST ASIA

PHO in VIETNAM

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BARBECUED PIG

PORK

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TONY'S IDEA of HEAVEN !!

FOOD PORN

THE BADASS COOKBOOK

SECRET RECIPES

 

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FOOD PORN  - Lust for the Gastronomic, from Zola to Cookbooks ...

by Anthony Bourdain 2001   Food porn, the glorification of food as a substitute for sex, is not an entirely new phenomenon. Nor, perhaps, is the "objectification" of food: displays or descriptions of food -- and its preparation -- for an audience that has no intention of actually cooking or eating any of it. Few people leafing through that ultimate volume of chef porn, the unspeakably lush, jaw-droppingly beautiful "French Laundry Cookbook," would ever attempt to re-create its recipes. We keep it on a special place on our bookshelves, safely away from any food that might mark its seductive and colorful photographs, as our parents might once have kept Miller's "Tropic of Cancer" or "The Olympia Reader" away from general reading. Like the best of pornography, the best of food porn depicts beautiful "objects" arranged in ways one might never have previously considered; star chefs, like the porn stars before them, doing things on paper which few amateurs would ever try at home.

If early works about sex sought to appeal to a sense of yearning, a longing for physical gratification, so did Emile Zola's 1873 foodie masterpiece, "The Belly of Paris," which places its starving hero at the epicenter of French food, the Parisian central marketplace of Les Halles. In page after page of lavishly detailed descriptions, the line between sex and food becomes permeable, the charms of charcuterie, fish, meat and vegetables threatening to supplant sex entirely. Among wildly enthusiastic accounts such as "surging piles [of vegetables] akin to hurrying waves, this river of verdure rushing along the roadway like an autumn torrent . . . tender violet, blush rose, and green yellow" comes this bodice-ripping vision of a pork store:

"There was a wealth of rich, luscious, melting things. Down below, jars of preserved sausage-meat were interspersed with pots of mustard. Above these, small plump, boned hams, golden with their dressings of toasted bread crumbs and adorned at the knuckles with green rosettes. Next came larger dishes, some containing preserved Strasbourg tongues, enclosed in bladders colored a bright red and varnished so that they looked quite sanguineous beside the pale sausages . . . [T]here were black puddings coiled like harmless snakes, healthy looking chitterlings piled up two by two, meat, minced and sliced, slumbered beneath lakes of melting fat . . . [F]rom a bar overhead strings of sausages and saveloys of various sizes hung down symmetrically like cords and tassels, while in the rear fragments of intestinal membranes showed like lacework, like some guipure of flesh." While Zola's prose might well inspire tumescence, I doubt that its effect on reader behavior differed much from a return visit to a favored passage in "The Story of 'O.' " It's as hard to imagine that readers of the former rushed out and began assembling the ingredients to make boudin noir or tongue en gelee as it is to imagine readers of the latter went to purchase a corset or a riding crop. In both cases, it is the voyeuristic aspect that appeals, not the prospect of real blood and meat, nor real tangles of sweaty limbs.         


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