Wednesday, March 30, 2022

Tony Sopranos Gabagool

. .

 
 

GABAGOOL !!!








b867c-screenshot2013-12-29at6-09-09pm


 
 

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LEARN HOW to MAKE TONY'S GABAGOOL SANDWICH

 

Instructions in SUNDAY SAUCE

Screen Shot 2016-10-30 at 2.25.18 PM


WHEN ITALIAN-AMERICANS COOK

by Daniel Bellino "Z"


AMAZON.com







TONY SOPRANO

"FUC_ YOU" !!!







"I LOVE GABAGOOL"





       

Tuesday, February 22, 2022

The BRUNELLO TASTING

 






BRUNELLO

Some of My Favorites


 The Brunello tasting is tomorrow. Can't wait. The New York Brunello Tasting is always an event I look forward to. I'll be drinking the newly released Brunello di Maontacino 2016, the Reserve Brunellos of 2015, Moscadello di Maontalcino, Super Tuscan offerings and wines from the San Antimo Region within Montalcino.

When it comes to Brunello, there is without question one Brunello producer who makes my favorite Brunello of all, and that's Fattoria Barbi and their Brunello Normale and Brunello Reserva, with its amazing Red Label that I love so much. Barbi is one of Montalcino's oldest producers, among the First 30, they make amaing Brunello and other wines, and they have one of the most Gorgeous Wine Cellars in the wole of Italy. Bar none.

My second favorite Brunello comes form my pal  Conti Franceso Maruni Cinzano, who along with his family own the great wine estate Col d' Orcia in Montalcino, producing some of, easily the World's Best Brunello. Francesco, always has wonderful older vintages of his wonderful Brunello for me to taste, and it is always a very special treat when I do, especially when he taste me on his most amazing Brunello Reserva Poggio al Vento. This particular time, Francesco tasted me 2004 vintage of the Col d' Orcia Brunello "Poggio al Vento" Reserva 2004.



I'm looking forward to seeing some of my Italian friends from Montalcino, as well as drinking their wines. It's going to be quite a day, needless to say, all those wonderful 2015 and 2016 Brunellos, the Moscadellos, Rosoo di Montalcinos and other wines from Montalcino.

As always, I look forward to seeing Conti Francesco Conzano Maruni, the Colombinis from Barbi, other friends from Italy, and my New York Italian Wine Friends as well. They'll all be there. We'll drink Brunello and munch on Salami and Cheese, Chit-Chat and catch up, as this (finally) will be the first big Italian Wine Tasting in New York in Two Years, since the Worldwide Pandemic started back in early 2020. 

Of numerous things that have changed our lives as the results of the Pandemic, I really can't complain too much, but I must say, "I really miss going to Italian Wine Dinners, Luncheons, and Tastting," and now, finally I have my first in two years, tomorrow at The Benvenuto Brunello New York Tasting 2022. And if that wasn't enough? Friday is an even bigger event, and the one, that when it comes to Italian Wine in New York, it is the biggest most improtant Italian Wine Event of The Year, and that is the Gambero Rosso Tre Bicchieri Tasting, which is Friday February 25th, 2022 ... The Tre Bicchieri Tasting is of what according to Gambero Rosso are the Best Italian Wines of the year, and are scored by glasses: 1, 2, or 3, with Three Glasses as a top rating for Italian Wines. For those who may not know Ganbero Rosso is the Italian Food and Wine Magazine, that is the Wine Spectator of Italy, just to give you an idea.

Anyway, enough on Tre Bicchieri, we were talking about Brunello and the wines of Mantalcino, and the Benvenuto Brunello Tasting, weren't we?  I will go to the tasting, see my friends, taste the Brunello, have a good time, and I will report back to you within the next couple of days to talk about about the Tasting, the Brunellos, and the other wines, and as always, I will tell you which Brunellos I like best.

So, until tomorrow and the day after, have a good day, one and all.



Daniel Bellino Zwicke



BRUNELLO di MONTALCINO 2016  "A GREAT VINTAGE"


Yes 2016, as was 2015, a great vintage for Brunello. Some say one of the greatest.
All the wheather conditions were just about as good as one growing Sangiovese Grosso grapes in Montalcino could possible want. The combination of Rain, Sun, and Temeratures was ideal thoughtout the growing and harvest season in Montalcino. In Montalcino, it wasn't too hot, it wasn't too dray, "It was just Right."

When all is said and done, yes this was one of the Great Vintages for Brunello, and should stand out as Legendary. Stock up, store, and enjoy now and years down the road.



TOP BRUNELLO PRODUCERS 


ARGIANO
COL d'ORCIA
FATTORIA BARBI
Valdicava
LISINI
ALTESINO
CASTELLO ROMOTORIO
ANGELO SASETTI
LIVIO SASSETTI




BRUNELLO SASETTI



Angelo Sassetti has been producing Brunello from the Pertimali estate in Montalcino for over 35 years. Based in his farmhouse, he hand manicures his vineyards and controls crop levels vigorously.

This, combined with his unfiltered winemaking techniques, not only preserves the quality of his harvest and his land, but maximizes the beauty and ageability of his wines. Together with his wife, Rosie, with each vintage Angelo produces a Brunello that is truly in a class of its own.








BRUNELLO di MONTALCINO

"ERTAMALI"

Angelo Sassetti






GALLO NERO

"The BLACK ROOSTER"

CHIANTI









Sunday, January 30, 2022

Popeye and His Spinach

 





STEAKHOUSE CREAMED SPINACH



Creamed Spinach, along with Shrimp Cocktail, and Potaotes is a favorite Steakhouse staple.

Creamed Spinach is a simple side dish that is also the perfect way to use up any dying spinach. The creaminess will make you forget you're eating spinach and turn anyone into a fan of leafy greens. It seems like a lot of spinach, but it will boil down into almost nothing so don't skimp on it. 



STEAKHOUSE CREAMED SPINACH - Recipe

Ingredients :

  • 2 pounds Spinach, washed

  • 3/4 cup Heavy Cream

  • 2 ounces (4 tablespoons) unsalted Butter

  • 1/2 teaspoon Salt (Sea Salt or Kosher)
  • 1 teaspoon fresh ground Black Pepper

  • 3 quarts Boiling Salted Water (to cook Spinach in)


  • Place Spinach in boiling water. The water will stop boiling when you put the spinach in.

  • Once the water comes back to the boil, cook for 30 seconds, then turn heat off. Drain the cooked spinach into a colander. 

  • Fill the pot you cooked the spinach in with cold water. Add the spinach and let sit for 2 minutes. 

  • Drain the spinach again in the colander. Let sit.

  • Put the Cream in a small sauce pan and turn the heat on to mediu. Add a pinch of salt, and cook the cream over medium heat for about 5 minutes, until the cream starts to thicken. Turn heat off.

  • Remove the spinach from colander, and squeeze the spincah to get as much possible water out of the spinach.

  • Spinach on a cutting board, and roughly chop the spinach with a chefs knife.
  • Dump any remaining water that was in the pot you cooked the spinach in. Make sure the pot is dry. Place butter in the pot and heat on low heat until the butter melts.
  • Add the spinach to the pot with the Salt and Black Pepper. Heat for one minute on medium heat.
  • Add the cream to the pot with the spinach and cook on medium heat for two minutes. Lower heat to low and cook another 3 minutes on low heat.
  • Turn off heat and serve the Creamed Spinach with a Steak, Chicken, Fish or whatever you like.
  • Enjoy!












POPEYE

"I EAT MY SPINACH"






POPEYE



"GET YOURS TODAY"




And BLUTO Too !!!





"BIG BAD BLUTO" !!!









BOURDAIN & OBAMA

BEER & NODDLES







PABST BLUE RIBBON BEER







POPEYE

"I EAT MY SPINACH"







AMERICA'S FAVORITE DISHES

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Wednesday, November 3, 2021

Tucci Negroni is all Wrong !

 



STANLEY TUCCI Does Not Know How to Make a Proper NEGRONI


Yes it's true. The person who has become popular for making Negroni Cocktails, more than anyone else in the history of mankind, does not even know how to make a proper Negroni. This is scariligous, and shows once again, how people jump on the Band Wagon, so to speak.

I was horrified when I was looking in Tucci's latest book and saw his recipe for the Negroni. In his recipe and instruction, Tucci cals for 50 milliliters of Gin, 25 millileters Campari, and 25 milliliters Sweet Vermouth with a slice of Orange. "oh my God, I can't beleive it, totally wrong Stanley. The proportions are totally wrong and would make a "Horrible Negroni, and one I'd never ever want to drink." and I've been drinking these bad boys Since 1985, a good 25 years before the Negroni Craze reached the American Shores.

How can you do it Stanley? Everyone who knows anything about a Negroni knows that you use equal parts of Campari, Gin, and Sweet Vermouth, and not and never ever twice as much Gin as Campari, you complete destroy the taste, by completely throwing the cocktail out of balance, a primary prerequisite to any good cocktail. How can you do it Stanley. Futhermore, it is beyond me that the press and general public have practicallymade Tucci the King of The Negroni, and the man doesn't know how to make one. This is horrifying ! Really Stanley? How can you do it. 

I've written extensively about the Negroni (in La Tavola), a good 10 years before the Negroni Craze even started. And as I've stated, I've been drinking these wonderful cocktails since the Summer of 1985, on my first trip to Italy.  My first Negroni? I remember it well. It was at the Caffe Giacosa (formerly Caffe Cassoni), in FLorence.  I went in and sat down. The waiter brought me a menu. I already knew what I wanted, as I had read of the Negroni in an Italian travel guide. I knew it was invented here, and that's what I was going to get. So when the waiter came back, I said, " Un Negroni pro favore." The waiter nodded and, replied, "Prego." A few minutes later he brought me my Negroni, with a few cocktail treats that they serve with cocktails in Italy. I took a sip. Yum, that's pretty good I thought. That was the first. The first of many hundreds to come. Way back then, very few Americans drank Negroni's. There were a few. The well traveled, but nothing like today. It really doesn't make me that happy that everyone and their grandmother drinks them these days. It sort of takes away from their specialness a bit. But what are you going to do" That's the way it is. They're still tasty and refreshing to me. Tasty and refreshing? Well yes. Just don't have Stanely Tucci make one for me. "Yuuk! Not very good. Not a Negrone (the way Stanely makes them). 

Sorry Stanley, but you got it all wrong.



... to be Continued ...

DBZ



HOW to MAKE a PROPER NEGRONI

1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin

ICE

1 fresh slice of Orange

Preparation :

Fill a rock glass with ice.

Add the Campari, Sweet Vermouth, and Gin. 

Stir.

Add a slice of Orange, and serve.


NOTE :  You can change the proportions a little. Just don't change them up too much, or you will throw the cocktail out of balance, and it will not taste like a Negroni, defeating the whole purpose of making the drink, as is the case with Mr. Tucci's recipe. "It's all wrong. Way too much Gin."

If you wanted to stick around the prescribe recipe of equal parts of Campari, Sweet Vermouth, and Gin, to make a proper Negroni, you can put in just a little less Gin, but not too much less, or you'll change the make-up too much.

Also, it is very acceptable to add a plash of Club Sod on top. Just not too much. Make sure it is just a small splash.

Bitters : Campari

Sweet Vermouth Brands : Cinzano, Marini & Rossi, Antica Carpano.

GIN :  Any London Dry Gin. Most popular brands include : Beefeater, Bombay, Gordon's, Tanqueray, and Hendrick's.


Final Note : Negroni's can be made straight-up, or on the rocks, however, 95% of the time, they are                         served on the rocks. 







NEGRONI






POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE










Saturday, August 14, 2021

Sandwich Cubano Recipe

 




A SANDWICH CUBANO







A BRIEF HISTORY of The CUBAN SANDWICH 




Originally known as the mixto or mixed sandwich, the Cuban sandwich was introduced to Florida by cigar laborers arriving from Cuba at the beginning of the 20th century. The dish consists of lengthwise sliced Cuban bread, roasted pork, glazed ham, Swiss cheese, thin slices of dill pickles, and, according to some sources, mustard. When assembled, the sandwich needs to be pressed in la plancha, a sandwich press similar to a panini press, but without ridged surfaces. An important ingredient of the sandwich is the crusty Cuban bread, which is traditionally baked with palmetto leaves inserted along the top of the loaf, creating the recognizable split crust. Palmetto leaves allow the bread to expand during baking, the same as slashes do on other kinds of bread dough. The leaves do not influence the flavor of the bread; they are used simply for creating the signature crusty ridge.  Key West and Tampa, the two big cigar factory areas which housed many foreign workers, including the Cubans, have different versions of the sandwich. In Tampa, besides the ingredients mentioned above, they also add Genoa salami, whereas, in Key West, the dish always includes lettuce and tomato.  


The first versions of the dish were supposedly made around the year 1500 by the Taíno tribe in Cuba, with casabe bread, made from yucca. Two thin, crunchy slices of bread were filled with fish and bird meat. With the arrival of the Europeans, the natives started to incorporate pork and ham into their diet and replaced crunchy and hard casabe with a doughy, bread-like alternative. By the 1930s, the mixto was regularly found in the cafeterias of Cuba and was well-liked by sugar mill employees. Since the Cuban cigar manufacturers moved their business to Florida in the late 19th century, the Cubans often traveled to Florida for employment. The oldest written notices of the sandwich, as it is known today, can be found in the descriptions of workers' cafes in Ybor City and near West Tampa at the turn of the century. The Cuban sandwich, or Cubano, was a workingman's lunch for the workers employed in the cigar industry. Some mention that the workers brought their sandwiches from home, secured by toothpicks, while others claim the sandwiches were sold on-site for 15 cents apiece. At some point in time, Genoa salami was added to the sandwich, influenced by the Italians. By the 1960s, the dish spread to Miami.




RECIPE 


INGREDIENTS :


ROASTED PORK
3 cloves garlic
1 teaspoon salt
1 tablespoon dried oregano
1 cup minced onion
1 cup sour orange juice
½ cup Spanish olive oil
1 (2-pound) boneless center-cut pork loin roast
CUBAN SANDWICH
4 Cuban breads
butter, softened
dill pickles, sliced
1 pound thinly sliced roasted Cuban pork
1 pound thinly-sliced good quality ham
½ thinly sliced mild Swiss cheese
yellow mustard 

  • Step 1
    For the marinade, mash the garlic and salt in a pestle and mortar. Put the mashed mixture in a small bowl and add onion, oregano, and the sour orange juice. Mix altogether. Add the mash to a saucepan in which you've heated some oil. Stir well. Turn off the heat and set aside.
    Step 2
    Pour the majority of the marinade over the pork, which you've pierced thoroughly using a knife or a fork. Cover and refrigerate for 2-3 hours.
    Step 3
    Place the meat on a rack in a roasting pan into a preheated oven (325 degrees). Drizzle the pork with the remaining marinade. Roast until completely cooked, about 20 minutes per pound (until the meat thermometer registers 160 degrees). Grease the meat occasionally with cooking juices. When cooked, let the pork rest for at least 20 minutes before cutting it to thin slices.
    Step 4
    Bring the leftover pan juices to a boil and simmer until the liquid is reduced by half. Use this juice to moisten the meat in the sandwiches.
    Step 5
    Divide the bread into four 8-inched sections and slice them in half horizontally. Spread the butter on each side of the halves then stuff the sandwiches in the following order: pickles, roasted pork, ham, and cheese. Add mustard if desired.
    Step 6
    In a preheated pancake griddle or a frying pan coated with cooking spray, press sandwiches, one by one, using a heavy iron skillet or a bacon press - the aim is to flatten the bread to a third of its original size. Grill until the cheese melts and the bread becomes golden in color (about 2 to 3 minutes on each side). Repeat the process for all the sandwiches. Before serving, slice each sandwich diagonally in half.







AMERICA'S FAVORITE FOODS

And SECRET RECIPES

SANDWICHES - BURGERS

BURRITOS - TACOS

SOUPS - EGGS

And More ...






HISTORY of The CUBAN SANDWICH



SANDWICH CUBANO

HISTORY of This GREAT SANDWICH

TAMPA, FLORIDA





La SEGUNDA BAKERY

102 YEARS OLD

TAMPA, FLORIDA









BREAD BAKER BRYANT VALDEZ

Baking Bread at La SEGUNDA BAKERY for 37 YEARS

"So FAR"

BRYANT has been Working at La SEGUNDA since He was 17 YEARS OLD

"BRAVO BRYANT" !!!!

WE LOVE THAT









VIDEO


HOW to MAKE a CUBAN SANDWICH




SANDWICH CUBANO

RECIPE









VIDEO

HOW to MAKE a SANDWICH CUBANO





Monday, July 26, 2021

America Best Submarine Sandwich

WHITE HOUSE
 
Home of Submarines
 
 
White House Subs, in Atlantic City, New Jersey makes the Best Subnarine Sandwiches in all of America, bar none, "I just Love them." Though sadly, I haven't had one in years, and I've been craving one of late. To sink my teeth into one of those Babys, "I'd just love it," and I'm thinking of making a trip all the way down from to New York to Atlantic City, just to get one. "That's how good they are. White House Subs are on some wonderful bread and stuffed with Boiled Ham, Genoa Salami (Not from Genoa but Philadelphia), Cappacolla, and Provolone Cheese and topped with tomato, onions, lettuce, salt, pepper, Vinegar & Oil. "The Combination is oh so delicious," and I miss it. Well, one of these days. Can one travel 100 miles just to get a Sub? Maybe?
 
 
Daniel Bellino Zwicke
 
 
 
 
 
.
 
 
 
LEARN HOW to MAKE a SUB
 
SECRET KFC FRIED CHICKEN
 
BADASS BURGERS
 
and BBQ SAUCE
 
The PERFECT STEAK
 
And AMERICA'S FAVORITE RECIPES
 
The BADASS COOKBOOK
 
 

Frank Sinatra Lemon Cheesecake Recipe

 



LEMON RICOTTA CHEESECAKE
 
alla SINATRA
 
 
 
 

RECIPE 

 

Ingredients :

 
  • 3 lbs. whole milk fresh Ricotta
  • 1 tablespoon butter, softened
  • ¼ cup grated Graham Crackers
  • 1 teaspoon plus 1½ cups sugar
  • 1 cup Mascarpone
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated lemon zest
  • 2 teaspoons fresh lemon juice

INSTRUCTIONS

  1. Place ricotta in a sieve over a bowl and let drain for 1 hour.
  2. Triple wrap the bottom and sides of 3×10-inch springform pan with aluminum foil. Butter the sides, bottom and rim of pan. Mix the smashed Graham Crackers with 1 teaspoon sugar and coat the pan.
  3. Preheat the oven to 350ºF. Fill a teapot with water and bring to a boil. Place the Mascarpone in the bowl of an electric mixer and beat until light. Transfer to a small bowl; then add ricotta and lemon zest to bowl of electric mixer. Beat at low speed until smooth. Beat in the eggs one at a time until smooth. Beat in the remaining 1½ cups sugar. Continue to beat until mixture is very smooth. Beat in the Mascarpone, vanilla and lemon juice. Pour into the pan and smooth the top.
  4. Place the pan inside a roasting pan whose sides are not higher than the cake pan. Open oven and pull rack out halfway — make sure it’s stable. Place pan on rack, then pour in the boiling water from the teapot into the larger pan to within 1 inch of the top of the smaller pan. Bake for one hour and 15 minutes. Test with finger — the top should spring back a bit. Give the pan a shake — if the batter ripples under the surface too much, it probably needs more time. It should be slightly golden on top. Note: Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove the cheesecake when the thermometer reads 150-155ºF. 
  5. Remove and let cool to room temperature in the water bath. Refrigerate overnight or for at least 4 hours before serving. It will firm up as it rests.
  6. To unmold, slide a thin knife around the cake edges. Release the sides of the springform pan. Refrigerate until serving.
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Frank Sinatra dining-out with Wife Ava Gardner
 
And LEMON CHEESECAKE for DESSERT
 
 
FRANK SINATRA SUNDAY SAUCE
 
And DOLLY SINATRA'S SPAGHETTI MEATBALLS



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Screen Shot 2016-10-30 at 2.25.18 PM


SUNDAY SAUCE alla SINATRA

DOLLY SINATRA'S MARINARA SAUCE

MEATBALLS

and More ...

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