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.
.

 
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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Saturday, July 24, 2021

America Famous Hot Dog Joints



The NIGHT SKY Over RUTT'S HUT

CLIFTON NEW JERSEY




WATCH Video  "EATING RIPPERS at RUTTS'SHUT"



                                             



EATNG RIPPERS at RUTTS HUT







JIMMY ZWICKE Eats a RIPPER at RUTT'S HUT


CLIFTON, NEW JERSEY






BABE RUTH


EATS a RIPPER










RUTT'S HUT RIPPERS

One NUDE One Dressed w / RUTT'S HUT FAMOUS RELISH







Inside RUTT'S HUT





PINK'S

FAMOUS HOT DOGS

LOS ANGELES, CA





PINK'S FAMOUS DOGS

SINCE 1939




PINK'S HOT DOGS & FRIES




The BIG LEBOWSKI COOKBOOK

LEARN HOW to MAKE DUDE'S CHILLI DOGS

And MUCH MORE !





VARSITY HOT DOGS

ATLANTA, GA




TED'S HOT DOGS

BUFFALO, NEW YORK







BEST HOT DOGS in CHICAGO











 




PORTILLO'S DOG HOUSE

PORTILLO'S ORIGINAL HOT DOG STAND






PORTILLO'S FAMOUS HOT DOGS

CHICAGO







A CHICAGO HOT DOG

by PORTILLO


WHERE'S The BEEF

"You can hardly see The DOG"





AMERICA'S FAVORITE FOODS

And SECRET RECIPES 









LEHIGH VALLEY

BEST HOT DOGS in and around PHILLY





DOGS on The GRILL

POT'S HOT DOG SHOP






POTT'S

HOT DOGS




POTT'S BACON CHILI CHEESE DOG






HANK'S FRANKS

LODI, NEW JERSEY




HANK'S FRANKS

HOT DOGS

TEXAS WEINERS





HANK'S FRANKS

ORIGINAL HOT DOG CART





HANK'S FRANKS HOT DOG CART

LODI, NJ





The BIG LEBOWSKI COOKBOOK

GOT ANY KAHLUA ?

















Tuesday, July 20, 2021

Positano Amalfi Coast Cookbook Travel Guide

 




POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

For iPhone iPad






POSITANO The AMALFI COAST COOKBOOK & TRAVEL GUIDE


Positano The Amalfi Coast Cookbook - Travel Guide is like no other book that has been written on Positano, Naples, and the Amalfi Coast. It’s not just a travel guide. It’s a cookbook / travel guide with essays qne delightful stories of Positano, Capri, and the Amalfi Coast of Italy. The book is designed to educate, inform, and inspire the preparation of your trip to Positano, or anywhere on the Amalfi Coast and its surrounding area, an area that has unmatched beauty anywhere in the world, and one of the primary reasons that millions see a trip to Positano and the Amalfi Coast as the ultimate dream vacation and romantic local for the ultimate Honeymoon or the vacation of a lifetime. It’s also a book that makes you drea, and of dreams that come true.

Bestselling Italian Cookbook Author Daniel Bellino Zwicke has crafted this book with stories, recipes, advice, and information on how to prepare for the most memorable vacation trip of your life, whether this is the 1st, second, third, or your tenth time going to this The Divine Coast of Amalfi, Capri, or Napoli. Daniel is no newcomer to the area. He made his first trip to Positano, Capri, and the Amalfi Coast of Italy way back in the Summer of 1985, and has been returning ever since. He has gained a wealth of knowledge of Naples, Capri, and The Amalfi Coast, of which he imparts his wisdom to the readers of this book through the travel guide information, and delightful stories that entertain, inform, and inspire. And as Daniel is a bestselling Italian Cookbook author he has included over 100 regional recipes of Naples, Positano, Sorrento, and the Amalfi Coast. The recipes that he’s gathered (written down) over 35 years, and has put down on paper within the walls of this book, in order for the reader to recreate their most cherished memories of dishes they’ve eaten in Naples, on Capri, at Da Vincenzo, Chez Black, or La Cambusa in Positano. Would you like to recreate that charming seafood lunch in the small fishing village of Cetara? You can. You will be able to cook the favorite dish you had on the coast, in Naples, on Capri. The recipes will educate you on the food of the region, nourish you and help you to relive those special memories back home.

So if you’re looking to plan a trip to the Amalfi Coast, cook the food when you’re back home, and to be inspired by the food, the restaurants, hotels, Ancient Roman Ruins, the natural beauty, and warmth of the Italian people, this just might be the book for you. We hope that it is, and would love to tag along on your Special Journey, whether it’s in Positano, Capri, Sorrento, or anywhere in this stunningly beautiful area.
 

“Adiamo” !!!



AVAILABLE for KINDLE and PAPERBACK AMAZON.com






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