Don PEPPE'S
NEW YORK
Inside Don PEPPE'S
Ozone Park, Queens
NEW YORK
Wednesday, January 31, 2024
Timpano Calabrese Recipe Pasta Meatballs Calabria Italy
Timpano Calabrese
Timpano al Calabrese
Baked Pasta from Calabria
Video Recipe TIMPANO CALABRESE
Layering the TIMPANO
Pasta, Meatballs, Eggs, Cheese, and Ragu
RECIPES From MY SICILIAN NONNA
PASTA - MEATBALLS - TIMBALLO
SOUPS - DOLCE
And More ...
Monday, January 29, 2024
The Philly Cheesesteak is Italian-American Invention
DID YOU KNOIW The PHILLY CHEESESTEAK is ITALIAN ???
PHILLY CHEESESTEAK
With PROVOLONE
MAKE at HOME !!!
PHILLY CHEESESTEAK - RECIPE
Ingredients
- 1 poundRibeye Steak (trimmed and thinly sliced)
- ½ teaspoonSea Salt (or to taste)
- ½ teaspoonBlack Pepper (or to taste)
- 1Sweet Onion (large, diced)
- 8 slicesProvolone Cheese (mild, not aged provolone)
- 4Hoagie Rolls (sliced 3/4 through)
- 2 tablespoonsUnsalted Butter (softened)
- 1Garlic Clove (pressed)
- 4-tablespoonMayonnaise (or to taste)
CHEESE STEAK
INGREDIENTS
Directions
- Take hoagie rolls, split them lengthwise.
- Take a working bowl, add butter and garlic to it and mix. Spread the mix in the rolls.
- Set an air fryer basket in an instant pot. Place rolls in it. Close the lid and bake at 400F for 3 minutes.
- Dish out the rolls and set them aside.
- Now, add melted butter, diced onions to a clean Instant Pot. Saute at high for 5 minutes. Stir it a bit.
- Add ribeye steak, salt, black pepper, and chili flakes to it. Keep stirring until meat changes its color.
- Finally, add the shredded provolone cheese to it. Mix it up and wait until the cheese melts.
- Dish out the cheesy steaks, divide them over baked buns, and serve it with the dip you love!
The BIG LEBOWSKI COOKBOOK
aka "GOT ANY KAHLUA" ???
The COLLECTED RECIPES of The DUDE
"ABIDE in IT" !!!
A BRIEF HISTORY of The PHILLY CHEESE STEAK
The story of the Philly cheesesteak begins in the heart of Philadelphia, Pennsylvania, in the early 20th century. Legend has it that Pat Olivieri, a hot dog vendor, decided to try something new by grilling some thinly sliced beef on his grill for his own lunch. The aroma wafted through the air, enticing passersby with its irresistible sizzle. A taxi driver, drawn by the aroma, asked Pat to make him a sandwich with the mouthwatering meat. And just like that, the Philly cheesesteak was born. Sort of. The original sandwich made by Pat only had chopped beef and onions, no cheese.
As the popularity of this delectable creation spread, Pat Olivieri’s humble hot dog stand transformed into a bustling destination for locals and tourists alike. With each satisfied customer, the fame of the Philly cheesesteak grew, solidifying its status as a true culinary icon.
While sauteed onions have long been the traditional topping, the inclusion of peppers became popular as a customization among the newer vendors and restaurants offering the sandwich, adding a bit of Italian flair.
When you’re considering the true moment of the philly cheesesteak origin, you need to look at when someone added the cheese. The cheese wasn’t added until the 1940s when restaurant manager, “Cocky Joe” Lorenza at Pat’s King of Steaks added some provolone to the mix.
The key to an authentic Philly cheesesteak lies in the meat. Traditionally, thinly sliced rib-eye steak is used, known for its tender texture and rich flavor. The steak is cooked on a hot griddle, sizzling to perfection. The result is a juicy, flavorful filling that becomes the star of the sandwich. Today, the Philly cheesesteak meat can be found in various cuts and even chicken or vegetarian options, but the original recipe still holds a special place in the hearts of cheesesteak connoisseurs.
The ORIGINAL !!!
PAT'S KING of STEAKS
The ORIGINAL PHILLY CHEESESTEAK
Created by Pat Oliveri in 1933
GINO'S STEAKS
Down The Block from PAT'S
GINO'S STEAKS is One of PHILLY'S BEST
WHAT is a CHEESESTEAK
Meat
The meat traditionally used is thinly sliced Rib-Eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.
Bread
In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted. One source writes that "a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat," while a reader's letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that "the mention of the Amoroso roll brought tears to my eyes." After commenting on the debates over types of cheese and "chopped steak or sliced", Risk and Insurance magazine declared, "The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll.
Cheese
American cheese, provolone, and Cheez Whiz are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.
White American cheese, along with provolone cheese, are the favorites due to their mild flavor and medium consistency. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says, "Provolone is for aficionados, extra-sharp for the most discriminating among them," although LaBan was at the time new to the Philadelphia area, and sharp provolone is rarely found in cheesesteak shops, while mild provolone is common. Geno's owner, Joey Vento, said, "We always recommend the Provolone. That's the real cheese."
Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs." In a 1985 interview, Pat Olivieri's nephew Frank Olivieri said that he uses "the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children's lunch for the same reason, because it is fast." Cheez Whiz is "overwhelmingly the favorite" at Pat's, outselling runner-up American by a ratio of eight or ten to one, while Geno's claims to go through eight to ten cases of Cheez Whiz a day.
PAT'S KING of STEAKS
The PHILLY CHEESESTEAK was INVENTED HERE
by PAT OLIVIERI - 1933
AMERICA'S FAVORITE DISHES
And SECRET RECIPES
Monday, January 22, 2024
History of Sunday Sauce Ragu Napoletan
RAGU NAPOLETAN
The Original SUNDAY SAUCE
ITALIAN GRAVY
The History of RAGU NAPOLETAN
NEAPOLITAN MEAT SAUCE
And MACCHERONI
YOU MUST USE SHOR MACCHERONI
MACCHERONI with SAUCE from The RAGU
In NAPLES when you make RAGU NAPOLETAN with Beef Braciola,
Pork Ribs, Sausages, and cuts of Beef (Beef Neck or Chuck). the meats simmer until they
become Tender.
To Serve the RAGU, you first have MACCHERONI with some of the Tomato Sauce, but no Meat.
After you have the Maccheroni (Pasta), you eat the Meats as the Main Course of the meal.
This Ragu Napoletan is what came to be known in America, by Italian-Americans, as either GRAVY, SUNDAY SAUCE, or SUNDAY GRAVY.
This Ragu (Sauce) is the single most SUPREME Dish of the Italian-American Community.
Depending on who is making it, the meats in the Sauce (Ragu) will vary from Person to Person, and Family to Family. The most popular Sunday Sauce Gravy is made with Meatballs, Sausages, and Braciola. Others might make their SAUCE with Meatballs, Sausages, and Pork Ribs.
Some might make their Sunday Sauce with just Meatballs and Braciola, or with Pork Neck, Meatballs, and Sausages.
No matter how you make it, and what you put in your Sauce, the most important thing is that it taste good.
And let's not get into an argument over what it is called. Depending on your family and where you live in America, you might call it Gravy, or you might call it Sauce. It doesn't matter. Remember, as long as it taste good and people are happy eating it.
Remember to make it with lots of Meatballs, so you have some leftover after your Sunday meal, and when Monday rolls around, you can make some tasty MEATBALL SANDWICHES for Lunch. "What's Better than that?"
"Niente" !!!
So, in Napoli, the Neapolitans serve the Pasta and the Meats separately in two courses, while most Italian-Americans eat the Meats on the same plate as the Maccheroni. No matter which way you eat it, just Enjoy !!!
Basta !!!
GREAT SUNDAY SAUCE RECIPES
Italian America
ITALIAN GROCERIA
NEW YORK CITY
1954
ITALIAN CAFFE
LITTLE ITALY
NEW YORK
1957
ITALIAN RESTAURANT
NEW YORK CITY
1957
BEST SELLING ITALIAN COOKBOOKS
"GROCERIA"
ITALIAN GROCERY STORE
SOUTH BRONX, NEW YORK
1923
"JOLTIN JOE DiMAGGIO"
JOE DiMAGGIO
YANKEE STADIUM
BRONX, NEW YORK
SUNDAY SAUCE
alla BELLINO alla PACINO
alla ROSALIE DiMAGGIO
DINO !!!
DINO CROCETTI
aka DEAN MARTIN
STUBENVILLE, OHIO
AL PACINO
BRONX, NEW YORK
FRANCIS FORD COPPOLA
The GODFATHER
GODFATHER II
ANTONY BENEDETTO
ASTORIA, QUEENS, NYC
aka TONY BENNETT
ROCKY MARCIANO
Brockton, Massachusetts
MARTIN SCORSESE
LITTLE ITALY, NYC
ELIZABETH STREET
JOE & The BABE
BABE RUTH with JOE DiMAGGIO
Sunday, January 21, 2024
New York Old School Red Sauce Joint NYC
Insight Into an OLD SCHOOL ITALIAN RED SAUCE JOINT
JOHN'S of 12th STREET
JOHN'S of 12th STREET
The MOVIE
CLICK HERE to WATCH The TRAILER !
JOHN'S of 12th STREET
SINCE 1908
Vanessa McDonell on "JOHN'S of 12th STREET"
Interview with the filmmaker - Filmmaker Magazine
If you’ve ever worked in a restaurant, you may have a sense of the sort of family dynamics the harried environment can rapidly inspire. John’s of 12th Street, a dyed-in-the-wool Italian establishment in the East Village, takes this close-knit enclave to its apotheosis. As rendered in Vanessa McDonnell’s observational documentary of the same name, the restaurant is purely populated by the sort of old school New York characters that can only be regarded as a dying breed. From opening till close, McDonnell captures as many yarns spun over the tables as chicken parms are laid into the oven. In advance of John’s of 12th Street‘s world premiere at Spectacle Theater this Wednesday, Filmmaker spoke to McDonnell about the freeing nature of technical limitations, whittling down footage, and the new New York.
Filmmaker: How did you first come across John’s? Were they immediately receptive to the documentary?
Vanessa McDonnell: I used to live on 14th Street and Avenue C, and my boyfriend (now husband) lived on 8th, so John’s was equidistant for us and we ate dinner there pretty often. On one of our early dates, I ordered spaghetti and meatballs and the waiter didn’t hear the part about the meatballs. So I repeated it quietly, and kind of sheepishly. The waiter took a step back and said very loudly to the whole room, “Of course you can have meatballs. The lady likes meatballs. So what?” This is the kind of thing I want in a restaurant.
One night Mike Alpert, one of the owners, chatted with us after we’d finished a bottle of wine. After he walked away my boyfriend half-jokingly said I should ask him for a job. I’d worked as a cook in an Italian restaurant throughout high school and I was quite wistful about it. No woman had ever worked at John’s and we thought I could be the first. I asked Mike and was rebuffed, so I said, “I make films. Let me make a documentary about this place instead.” And he said, “Fine, whatever. Just don’t get in the way.” Mike and his partner of 40 years Nick Sitnycky were great sports about it. They said I was going to be the next Nora Ephron. I guess they never heard of Lena Dunham – she probably doesn’t eat there. I imagine she’s gluten-free or something.
Filmmaker: The film is designed to convey the course of a day at John’s from open to close. Did you know this was the structure from the outset? How long was the actual filming process?
McDonnell: I basically filmed everything that happened at the restaurant for a month or so. Then I went home and became paralyzed by the mountain of footage I had. It took me a very long time just to watch all of it. I didn’t decide on the structure right away. I tried out different things until I came up with something that would allow me to tell a story in an uncomplicated way. A day in the life of a restaurant is a great way to mark time – there is an arc already in there. The structure had to be simple because I didn’t want to use much conventional exposition – I didn’t want to create a historical portrait or a food network-type thing. I wanted the audience to be able to see this unique place and how it works, but also to just observe the everyday lives of some strangers, which is something I find inherently interesting. Not everyone does.
SUNDAY SAUCE
DANIEL BELLINO Z
Daniel Bellino Zwicke, the author of SUNDAY SAUCE , was a leading character
in the Documentary Film "JOHN'S of 12th Street: ... Daniel worked at John's as a waiter / bartender for 12 years, while also working (2 jobs) in other restaurants, cooking in the kitchen, as he worked his up from a Line Cook, to Sous Chef, and finally to Head Chef at some of New York's most renowned restaurants.
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