Cooking Perfect NewPort Steaks

.HOW to COOK PERFECT STEAK

The Perfect Newport Steak? What? I make it. Not everyone can. Number 1, you have to start with a Great Steak, a Newport Steak. A Steak not known to many. Well if you're fortunate to live in New York's Greenwich Village, you might know about them. Then again, you might not, cause just because you live in The Village, doesn't mean you know of this little thing of wonder, The Newport Steak. The Newport Steak is a thing of wonder, especially if you love Steak but don't want to shell out about $19.00 a piece or more to get one. That's uncooked from the butcher, a nice Prime Sirloin Steak that is. Now a Newport Steak on the other hand will cost you about $7.50 on the average, or roughly 2 1/2 times less than a Sirloin, and you do not give up on taste or quality. It's just as good. Maybe better.

   

A NEWPORT Ready for the PAN

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.

Cooking My NEWPORT STEAKS

to PERFECTION

A Perfectly Cooked Newport Steak

"THE STEAK of GREENWICH VILLAGE"

Cooked by Cookbook Author Daniel Bellino Zwicke

Greenwich Village New York

As The ROLLING STONES 

Play in The Background

SWEET !!!!

It is said that The Newport Steak was created by Jack Ubaldi, an Italian immigrant who owned a Butcher Shop in New York's heavily Italian Greenwich Village some time around 1947. The Newport Steak is actually most commonly known as Tri Tip Steak and comes from the Bottom Sirloin portion of a cow. The Tri Tip is not well known nor much in demand. Well not among the masses, but we "Smart Ones" know better. We always get equal or better quality of anything, but always pay less. Thus the case of a Tri-Tip or if as we call it in New York's Greenwich Village "The Newport Steak" In California, Californians know it as The Santa Maria Steak.

   Anyway, Mr. Ubaldi, wanted to sell this lesser known cut to his customers, but didn't want to sell it as Tri Tip, he wanted a catchyer name. A name that would help sell this wonderful little steak, that was oh so tasty and cost far less than Sirloin, T-Bone, Porter House or Rib Steaks. He wanted a name that in the name itself would sell the steak. One day jack Ubaldi was looking at a pack of Newport Cigarettes and noticed that the logo of Newports was more or less the same shape of the Tri Tip Steaks that he cut. Right then and there Jack Ubaldi named his cut of Tri Tip 

"The Newport Steak" the name caught on and they've been selling Newport Steaks at Florence Meat Market on Jones Street in Greenwich Village ever since. They're are a couple other spots in the area where you can get a Newport Steak. Ottomanelli's down the block at Bleecker and Joes Streets sells them, as well as Pino's Prime Meats on Sullivan Street, and is a place where I often pick up a Newport Steak or two, along with ones from the original Florence Meat Market.

     Well, I picked up a couple the other night and cooked them for me and a friend. As usual, they came out perfectly. We had a Couple good bottles of wine as well, in a nice bottle of Villa Sesta Chianti and a fine Bordeaux. And if that wasn't good enough, and don't you think it should have been? We listened to The Rolling Stones while I cooked those "Tasty Steaks" some Roast Potatoes and Carrots. Those steaks, yes they were Perfect. Not many people can cook a Steak as Good as Me, "No Brag Just Fact." Yes it's Fact, I can cook a Steak Better than anyone of ever met or eaten a steak cooked by another, and that includes Steaks I've had at Sparks Steak House, Peter Luger and other places renowned for their steaks. If you knew me, you'd know I'm telling the truth. Ask anyone who has ever eaten a Steak that I've cook, "They tell you."

  Any way, yes the Steaks were perfect. My mouth is watering now just thinking about them. Dam, I tell you, Those Newport Steaks were "So Dam Good" they were practically "Orgasmic" I kid you not. Ask my Pal Chris, or my Buddies Raoul or Jimmy S, they'll tell you. So we had The Perfect Steak, drank Chianti, and listened to The World's Greatest Rock Band of All-Time "The Rolling Stones." And yes Boys and Girls, Ladies and Gentlemen, "Sometimes Life Can Be Blissful." Yes It Can.

The Newport Steak 

Is Cut From Tri-Tip Bottom Sirloin

A Couple Nice Newport Steaks

All Ready to Cook Up

IS THE NEWPORT STEAK GREENWICH VILLAGE'S OWN ?

Is that little thing of Beauty The Newport Steak Greenwich Villages Own? Yes Boys and Girls it is! I don't know if anyone has ever coined it that. I do know that those of us in Greenwich Village and New Yorkers in other parts of the city know about it and that it is of Greenwich Village. And you see, just because you live in Greenwich Village doesn't mean that you automatically know about it, not everyone does. We are few and small a group. An elite group who know of the wonders of our beloved Steak of Greenwich Village and Italian Greenwich Village at that. 

Our beloved Newport Steak, those few of us who know about it, is a Greenwich Village Original created by an Italian Immigrant Butcher jack Ubaldi who created the now famous Newport Steak in the late 1940s when he had the idea of cutting the relatively unknown and inexpensive cut of beef known as the Bottom Sirloin in a different way and cut off a couple of Steaks from this piece of meat that was most often used as a roast in a larger piece or ground for Hamburgers, Meatloaf, or Meatballs. Today this cut of meat is normally known as Tri-Tip or Santa Maria Steak of Central California where it is grilled or roasted whole in one piece then sliced when serving. In France this cut is known as a Culotte which is popular in the Bistros of Paris and all over France.

So back to Jack Ubaldi who back in the 1940's invented what is now known to those "In The Know" as a Newport Steak. Jack cut the a piece from the Bottom Sirloin that was about 1 1/2" thick and had the shape of a Boomerang. When he saw a Newport Cigarette ad and noticed that his special cut of Steak looked like the Boomerang Logo of the Newport Cigarettes. Right then and there in his butcher shop on Jones Street in Greenwich Village, Jack named his special cut the Newport Steak. The rest is Culinary and Greenwich Village History, and Italian Greenwich Village History at that, as at that time Greenwich Village was heavily populated by Italians. The Village was filled with Bread Bakers like Zito's(now defunct) around the block on Bleeeker Street, Zapieri's, and Vesuvio as well as a host of other Bakeries, Italian Restaurants and Caffes like Caffe reggio and Caffe Dante, along with another fine Italian Butcher Shop in Pino's Prime Meats on Sullivan Street, in business since 1904. Raffetto's Pasta in Greenwich Village and Porto Rico Coffee are all over 100 Year Old Italian-American businesses as well. 

So the Newport Steak. Created by Jack Obaldi, is cut from the Bottom Sirloin are about 1 1/2 inches thick, weigh about 14 ounces and cost about $7.50 a piece and are well worth it. Heck they're a bargain compared to a Prime Sirloin which are about triple the price of a Newport. And the Newport is every bit as good as a regular New York Cut Sirloin. No quality loss what so ever. In fact, after getting on to Newport's I prefer them to a Sirloin, as do the others in the know on the Newport.

WHERE To GET A NEWPORT STEAK

FLorence Meat Market  "They Invented It" !!!  ... Jones Street, Greenwich Village, New York 

Pino's Prime Meats  .... Sullivan Street, New York,  NY

Ottomanelli's Meat market .... Corner of Bleecker and Jones Streets, down the block from Florence ...  Greenwich Village, New York

PINO'S PRIME MEATS

ITALIAN BUTCHER SHOP

GREENWICH VILLAGE

Pictures of Al Pacino in The GODFATHER

and Cast of The Soprano's

in Window at Pino's

Author Daniel Bellino Zwicke

CIPRIANI DOWNTOWN

NEW YORK CITY

FLORENCE MEAT MARKET

INVENTOR of THE NEWPORT STEAK

Copyright Daniel Zwicke

GREENWICH VILLAGE,  NEW YORK

HOW to COOK The PERFECT STEAK

RECIPE in GOT ANY KAHLUA ?

The BIG LEBOWSKI COOKBOOK

AMAZON.com

,

For Great Recipe and Instructions

On Cooking The Perfect Steak

THE BADASS COOKBOOK

COOK IT !!!

The BADASS COOKBOOK

AMERICA'S FAVORITE DISHES

And SECRET RECIPES

AMAZON.com

.

Tri Tip Steaks

 

TRI-TIP STEAK

PERFECTLEY COOKED

TRI-TIP STEAK

Tri-Tip steak is a flavourful triangular Beef cut from the bottom Sirloin, known for great marbling, beefy flavor, and affordability. known for great marbling, beefy flavor, and affordability. [1, 2, 3]

About the Cut

Origin: Bottom sirloin (where the sirloin meets the round and flank).
Alternative Names: Santa Maria steak, California cut, triangle roast, or Newport steak.
Characteristics: Boneless, lean yet well-marbled, and shaped like a boomerang or triangle. [1, 2, 3, 4]

Cooking Methods

Santa Maria Style: Seasoned with coarse salt, black pepper, and granulated garlic, then grilled over red oak or indirect heat.
Reverse Sear: Cooked low (around 250°F) until the internal temperature reaches 120–125°F, then finished with a hot, fast sear in a cast-iron skillet or over direct coals.
Target Doneness: Pulled around 125–130°F for a tender medium-rare, then rested for 10 to 15 minutes.

Daniel Bellino Zwicke Bestselling Cookbook Author

 

Daniel Bellino Zwicke

At CIPRIANI DOWNTOWN

NEW YORK CITY

DANIEL BELLINO ZWICKE

Daniel Bellino Zwicke is a bestselling Italian-American cookbook author, food historian, and wine professional based in New York City's Greenwich Village. With over 20 years of experience in the restaurant industry, he is best known for creating Bar Cichetti, which was recognized as America's first Venetian wine bar. His work heavily explores Italian-American culture, food history, travel, and the rituals of the dinner table. 

NOTABLE BOOKS - Amazon.com

Sunday Sauce: When Italian-Americans Cook – His top best-selling book focusing on traditions and classic immigrant recipes. Amazon.com

Grandma Bellino's Italian Cookbook – A collection of Sicilian-forward recipes honoring his maternal grandmother, Giuseppina Bellino.

The Feast of the 7 Fish: Italian Christmas – A dedicated guide to the traditional Italian-American Christmas Eve seafood feast.

Got Any Kahlua? The Collected Recipes of The Dude – A fun, pop-culture-themed publication also known as The Big Lebowski Cookbook.

The Ragu Bolognese Cookbook & Segreto Italiano – Books highlighting specific regional secrets and foundational sauces.

Positano - The Amalfi Coast – A hybrid travel guide and cookbook focused on the cuisine of Southern Italy.

Scacce Sicilian Savory Pies Sicily

 

Assorted SICILIAN SCACCE

by MARIA

MARIA & Her SCACCE

SICILIAN MEAT & CHEESE PIES

MARIA'S SICILIAN SAUSAGE SCACCE

SICILIAN MEAT, CHEESE, & VEGETABLE PIES

MODICA, SICILIA

SCACCE alla SICILIANA

alla MARIA

SCACCE are also called SCACCIATA depending which Part

of SICILY YOU Are IN

In MODICA, they are called "SCACCE"

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

SOUPS, PASTA, SWEETS & MORE

AMAZON.com

SCACCE with WILD GREENS & SAUSAGE

SWISS CHARD, ESCAROLE or Any LEAFY GREEN

Can Be SUBSTITUTED for the WILD GREENS

NONNA BELLINO'S "SICILIAN RECIPES"

SUNDAY SAUCE by Daniel Bellino

 

SUNDAY SAUCE

Daniel Bellino Zwicke

SUNDAY SAUCE

by Daniel Bellino-Zwicke

Daniel Bellino-Zwicke is the author of "Sunday Sauce: When Italian-Americans Cook"

. 

Here are some key details about the book:

• Focus: The book explores the tradition of Sunday Sauce (also called "gravy") in Italian-American culture, highlighting its importance as a symbol of family togetherness.

• Content: It includes recipes for classic dishes like Clemenza's Sunday Sauce from The Godfather, meatballs, pasta fazool, and more.

• Beyond recipes: The book is interspersed with stories and factual information about Italian-American food, people, and culture, aiming to create an engaging experience for the reader.

• Author's background: Daniel Bellino-Zwicke has over 25 years of experience in the culinary and wine industry, including working as a chef, wine director, and managing partner at various restaurants in New York City.

• Reception: The book has garnered positive reviews, being described as authentic, enjoyable, and filled with great recipes and stories that resonate with readers, according to Amazon.com and Barnes & Noble reviews.

• Availability: "Sunday Sauce" is available in both paperback and Kindle editions, and has been a #1 bestseller on Amazon Kindle in the Italian Cookbook category for a period of over three years. 

• Focus on authentic Italian-American recipes: Like many Italian-American cookbook authors, Zwicke emphasizes traditional recipes and the flavors associated with this culinary tradition. He's praised for the authenticity of his dishes, with one reviewer noting their similarity to those made by their Sicilian grandmother.

• Emphasis on family and nostalgia: Italian-American cooking is deeply tied to family and tradition, and this is a common theme explored by authors in the genre. Zwicke's cookbooks, such as "Sunday Sauce", incorporate stories and anecdotes that connect the food to its cultural and personal significance. Similarly, Angie Rito and Scott Tacinelli's "Italian American" emphasizes the importance of family history in their approach to the cuisine.

• Accessible recipes for home cooks: Many authors aim to make Italian-American cooking approachable for home cooks, and Zwicke is no exception. Reviews of "Sunday Sauce" highlight the ease of following the recipes. Authors like Lidia Bastianich also focus on making Italian-American cuisine accessible to a wide audience.

• Incorporation of regional influences: While rooted in Italian-American traditions, some authors explore regional variations within Italian cuisine that have influenced this cooking style. Zwicke's work mentions recipes from areas like Naples and the Amalfi Coast. Gianluca Conte's "Italian/American" also explores both his Ischian heritage and American roots.

Bellino Zwicke shares in the book

In "Sunday Sauce: When Italian-Americans Cook," Daniel Bellino Zwicke shares numerous stories interwoven with recipes, reflecting on the cultural significance of the dishes and their connections to family and traditions.

One example is found in the excerpt available on his website. In this excerpt, Bellino Zwicke sets the scene for a traditional Italian-American Sunday meal, describing the antipasto that usually precedes the Sunday Sauce, a.k.a. "Gravy". He then elaborates on the "Main Event" of Maccheroni and Sunday Sauce, painting a vivid picture of the sensory experience associated with this dish and its cultural importance within the Italian-American community. He even humorously suggests that the male of the Italian-American species holds a particular fondness for Sunday Sauce, Meatballs, and other related dishes, further highlighting the role of food in shaping cultural identity

More on SUNDAYS SAUCE

Daniel Bellino Zwicke's

 book Sunday Sauce: When Italian-Americans Cook is more than just a collection of recipes—it is a tribute to Italian-American heritage and the role of food in bringing families together. It combines traditional, authentic recipes with stories about Italian-American life, making it a cultural experience as much as a cookbook. 

Key themes and content

• A "Sunday Sauce" primer: The book explores the tradition of a slow-simmered, meaty tomato sauce, which many Italian-Americans call "gravy." It explains the long cooking process on a weekend and why it was the supreme dish of Italian-American families.

• Recipes with a side of culture: Sunday Sauce features recipes for classic Italian-American comfort foods beyond the titular dish, such as meatballs, pasta fazool, and Italian wedding soup.

• Pop culture references: The book is noted for its fun inclusion of famous, food-related movie scenes. For instance, it features the recipe for the "gravy" that Pete Clemenza makes in The Godfather.

• Recipes inspired by icons: Zwicke also includes recipes and stories related to famous Italian-Americans, such as Frank Sinatra and Joe DiMaggio.

• Personal and cultural stories: Interspersed with the recipes are anecdotes and commentary that provide context for the food, giving readers a deeper understanding of the Italian-American kitchen. Reviews mention Zwicke's passion and enthusiasm shining through his writing.

• Accessible and authentic recipes: Readers praise the recipes for being authentic yet accessible, using real ingredients that are "actually doable" for home cooks. 

• Critical Reception

The book has received largely positive reviews for its heartfelt and enthusiastic celebration of Italian-American cuisine. However, some readers have noted that the self-published book could benefit from tighter editing. Despite this, the quality of the recipes and the charm of the cultural stories are consistently highlighted. Zwicke's passion for his heritage makes the book a meaningful read for those who want to connect with Italian-American cooking on a deeper, more personal level. 

BELLINO' STYLE 

• Humor and engaging storytelling: Reviews suggest that Bellino stands out for his ability to inject humor and engaging narratives into his cookbooks, making them a fun and enjoyable read in addition to providing recipes.

• "Pre-eminent writer" on Italian-American culture: Some consider Zwicke to be a leading voice on Italian-American food, cooking, and culture, indicating a deeper focus on the broader cultural context surrounding the food.

• "World's number one proponent of Italian-American Food and Cuisine": This strong claim suggests Zwicke's active advocacy for Italian-American cuisine as a legitimate world cuisine, potentially setting him apart from authors who focus solely on recipes or culinary instruction.

Travelogue and cookbook combination: Zwicke's book, "Positano The Amalfi Coast Cookbook", combines recipes with travel insights, offering a unique blend of culinary and travel information. This provides a different reading experience than purely recipe-focused cookbooks.