History General TSOS CHICKEN

CHEF PENG

Creator of GENERAL TSO'S CHICKEN

TAPEI

Generral Tso's Chicken, the long and short of it. It was created by Chef Peng  in the 1950's in Tapei. Chef Peng was cooking a fancy banquet and needed to come up with a fancy name for his tasty chicken dish, and so he named the dish fo rhis hometown hero, General Tso  / Zuo who was like Chef Peng from Hunan Province of China.

CHEF C.K. PENG with HENRY KISSINGER

NEW YORK 1970s ?

Chef  T.T. Wang is credited for introducing General Tso's Chicken to New York in the early 1970s.

Secretary of State Henry Kissinger Henry loved it, and Chinese Restaurants in New York started putting it on their menus. The Dish took on a Life of its own, and became hugey popular, and millions of portions of it are consumed every year in America. 

Naturally (or not) the dish morphed into something a bit different from Chef Peng's original dish, which was named General Ching's Chicken in Tapei. In the 1980s the name of the dish merged from General Ching's Chicken to General Tso's Chicken and the rest is both culinary and American folkore history. The dish became much sweeter than the original version, and of course Americans just love it.

My GENERAL TSO'S CHICKEN

The other Night

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BANGKOK THAILAND

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JAY FAI 'S CRAB OMELETTE

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Worlds Best Bolognese Sauce Recipe

 

PICI BOLOGNESE

And The WORLDS BEST EVER RAGU BOLOGNESE RECIPE

by DANNY BOLGONESE

aka Daniel Bellino Zwicke

RECIPE  in The RAGU BOLOGNESE COOKBOOK

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The RAGU BOLOGNESE COOKBOOK

And The WORLDS BEST BOLOGNESE SAUCE

by Danny Bolognese

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The AMERICAN CHEESEBURGER

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With Cousin Joe Macari

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4 Charles Street

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NEW YORK NY

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PRIME RIB of BEEF,  

                                                            

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Cousin Tommy Macari

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MANGIA ITALIANO

MEMORIES of ITALIAN FOOD

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The BADASS COOKBOOK

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How to Make Braciole with Pasta Recipe

BRACIOLA

with MACCHERONI

alla LINA

Watch LINA Make BRACIOLE

with MACCHERONI

RECIPE in MANGIA ITALIANO

by  DANIEL BELLINO "Z"

On AMAZON

The MEAT

Have your Butcher Cut you Meat for your BRACIOLE

From Flank or Chuck

Season each piece of Meat with SALT and BLACK PEPPER

Stuff with Parsley, Cheese (Pecorino or Provolone)

and a tiny bit of Garlic

Then roll-up each Braciola and fasten with a couple Toothpicks

Completely Brown all the Meat

in a Pan you will Cook them in.

Then add Red Wine and let REDUCE by Half

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"LINA"  Adds TOMATO PASSATA

(Puree of Tomato)

Add Water to POT

Add Salt and Pepper

Lower Heat and Let Simmer to BRACIOLE are Tender

1 1/2 to 2 Hours

Cook any Type of SHort MACCHERONI You Like

Place cooked Maccheroni on Plates

Sprinkle with Grated PECORINO CHEESE

Serve and ENJOY !!!

e MANGIA BENE !

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The Feast of The 7 Fish Italian Christmas

   

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  The FEAST of The SEVEN FISHES is one of the most beloved Christmas Eve traditions in most Italian-American households-- as long as family members eating the ocean’s bounty are seafood lovers. While some people heard tales about Nonna killing eels on the side of the bathtub, two things are true for most: The Feast and the Seven Fishes is all about family and food. The feast, also known as "la Festa dei Sette Pesci"  in the old country, is a tradition that is popular in southern Italy. It reportedly started in Naples or Sicily and ever traveled north. The number of fish eaten represents different things for each family. Those who eat seven fishes are representing the seven deadly sins, the creation story, the seven sacraments or the seven virtues of Christian theology: hope, fortitude, charity, faith, temperance, prudence, and justice. While a definite meaning for the number seven is not known, some families eat as many as 13 types of fish. As few as three can be consumed, too. Participants of the seafood bonanza indulge in “frutta di mare,” as it’s called in Italian, because Catholic Italians abstain from meat and dairy until Midnight Mass. Similarly, butter cannot be used for preparing the dish. Instead, oil olive is typically used. Possible menu ideas include baccala (salted cod), scungilli (conch), pupa (octopus), calamari (squid), scallops, shrimp, blue crab, eel, clams, smelt, mussels and Anchovy flavored Pasta . Some families make Cioppino, a seafood stew that can have has many as seven fishes in one bowl. There’s no rule about how the fish can be eaten. While some people might consume the fishes in one fish, others eat them separately, whether it be baked, steamed or fried.  

LEARN HOW to MAKE

The FEAST of The SVEN FISHES

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in

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Get the Book on AMAZON..

 

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ITALIAN BAKED CLAMS

For The ITALIAN CHRISTMAS

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