Marinara Sauce Recipe

 

A POT of MARINARA SAUCE

"READY to GO" !!!

SPAGHETTI - LASAGNA - MEATBALLS - WHATEVER ?

MARINARA SAUCE

"HOW to MAKE IT" 

RECIPE

INGREDIENTS :

• 1/2 cup evoo⠀⁠

• 2 cups yellow onion, minced⠀⁠

• 4 Tbsp garlic, minced⠀⁠

• 1 cup basil, chiffonaded⠀⁠

• 1/2 cup flat leaf parsley, chopped (optional)⠀⁠

• ¼ tsp pepperoncino⠀⁠

• 4 - 28oz cans high quality tomato puree or whole tomatoes, crushed by hand⠀⁠

• 1/2 can water⠀⁠

• 1 ½ tsp salt (or to taste)⠀⁠

• ½ tsp black pepper⠀⁠

• 1 ½ Tbsp dried oregano ⠀⁠

• big handful fresh basil, whole or torn by hands⠀⁠

⠀⁠

⠀⁠

• In a heavy-bottomed saucepan, heat the olive oil and the onions together on medium-high heat and sauté until the onions are soft and beginning to brown slightly.⠀

⁠

• Add the garlic and continue to sauté until the garlic is soft.⠀⁠

• Add the next 3 ingredients and sauté for 2 minutes, to release the flavors of the herbs, while stirring.

⠀⁠

• Add the next 5 ingredients and bring to a light boil, then immediately reduce heat to a low simmer. Simmer for about 45-60 minutes. Adjust seasoning if necessary.⠀⁠

• Remove from heat and stir in the second amount of basil and the marinara is ready to go!

FAVORITE ITALIAN RECIPES

TOMATO SAUCE

MARINARA SAUCE

LASAGNA - MEATBALLS

ITALIAN CHEESECAKE

And MORE ...

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BEST SELLING ITALIAN COOKBOOKS

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MACCHERONI PASTA

RECIPES

SPAGHETTI POMODRO

RECIPE

Best Burger in America by Bellino

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MINETTA TAVERN

 

Good Burgers, but Far From The Best

 

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New York's Best Burger Who makes it? Or who makes, plural, New York's Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you'll get at Minetta Tavern., but there's one thing we have in common when making New York's best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.

So what's the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it's just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It's much better to use fresh beef when making a burger, and that's all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.

 

I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I've been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it's relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I'd get some of them, my next time at the butcher shop, and so I did a couple weeks later. I've tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.

 

Trader Joe's recently opened in my neighborhood, and I've tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.

Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide's. I went to the meat counter and spotted Pat LaFrieda's Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it's more than I normally spend, but if I can get a better burger it will be well worth it. I'm still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a pacckage of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I've ever had in my life. "I kid you not," and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.

 

So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought "Wow," it was a dam good burger, and better than any of the meat I'd bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald's McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald's Cheeseburger. Dam!

 

Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I've had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it's better than the Shake Shack Burger which I normally love but wasn't that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle's Prime, which was the only Burger I've had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, "it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.

 

 

 

 

 

 

MINETTA BURGER

 

GOOD, But Not The BEST

 

"THAT GOES to BELLINO"

 

 

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The BEST BURGERS I'VE HAD in NEW YORK

 

Cooked by Me at my Home in GREENWICH VILLAGE NYC

with BLACK ANGUS BEEF PATTIES 

 

from WAYSIDE MARKET SOUTHOLD NEW YORK

 

NORTH FORK of LONG ISLAND

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BELLINO MAKES NEW YORKS

BEST BURGER

 

Recipes

READ BELLINO virsus OZERSKY

 

BLACK LABEL versus MINETTA BURGER

 

MINETTA TAVERN

A DAMN TASTY CHEESEBURGER

Recipes

The 101 BEST BURGERS in AMAERICA !!!!  According to TheDailyMeal ... Read It !  It's an exhaustive study of The Best Burgers in America.

WORLD'S 50 BEST BURGERS, according to BigSevenTravel.com

 

 

 

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#BestBurgerNewYork by #BELLINO

#DanielBellinoZwicke

#BestBurgersNewYork

#BellinoMakesNYbestBURGER

 

 

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Rigatoni Spicy Vodka Sauce Recipe

 

RIGATONI with SPICY VODKA SAUCE

RIGATONI VODKA SAUCE (Regular or Spicy)

RECIPE

3 tablespoons Olive Oil

cloves Garlic, peeled and minced fine

1/2 cup Onion, minced fine

1/2 teaspoom Red Pepper Flakes, or more if you like

2 tablspoons butter

2 cups Italian Tomato Passata (tomato puree)

2 tablespoons Tomato Sauce

10 fresh Basil Leaves, washed, dried, torn into pieces

1 cup Heavy Cream

1/2 teasppon each of Salt & ground Black Pepper

3/4 cup Grana Padano or Parmigiana Reggiano Cheese, grated

1 pound Imported Italian Rigatoni, Penne, or any shor maccheroni you choose

Add Olive Oil, and Onions to a large pan and cook on low heat for 3 minutes. Add the garlic and cook two minutes on low heat.

Add Red Pepper and cook for one minute on low heat.

Add the Tomato Passata (puree), and Tomato Paste. Cook for 20 minutes on low heat.

Add Vodka to a large non-corrosive frying pan and cook on high heat for 3 minutes, until Vodka has reduced by half. Add the Tomato Sauce and cook 5 minutes on high heat, stir with a wooden spoon as you cook.

Add Heavy Cream and Basil and cook on high heat until the sauce begins thicken. Add 1/3 of the grated cheese and cook for 2 minutes on low heat. Add half the Butter and stir.

Cook the Pasta in a large pot of Salted water. Cook according to the directions on pasta package.

Drain pasta in a colander when cooked. Retrun the cooked Pasta back into the pot it cooked in. Add half of the Vodka Sauce and stir.

Add 1/3 more of the cheese and the remaining Butter and mix.

Serve 6 equal protions of Pasta for each person, and serve with Grated Cheese on the side.

NOTE : To make regular Penne ala Vodka, omit the Red Pepper from above recipe and serve.

               Use Penne, Rigatoni, or whatever Pasta you like.

PASTA with SPICY VODKA SAUCE

SUNDAY SAUCE

alla PACINO

PASTA - SOUPS

SUNDAY SAUCE

SPAGHETTI MEATBALLS & MORE

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Jay Fai CRAB OMELETTE Bangkok Thailand

Jai Fai's CRAB OMELETTE

BANGKOK

JAY FAI 

BANGKOK THAILAND

THAI FOOD

JAY FAI'S FAMOUS CRAB OMELETTE

BANGKOK

JAY FAI Recipe CRAB OMELETTE

And THAI DRUNKEN NOODLES

RECIPES

WATCH JAY FAI

THAI CRAB OMELETTE

CRAB OMELETTE - JAY FAI RECIPE

Ingredients :

Quart of Vegetable Oil for Frying

2 Large EGGS

6 ounces CRAB Knuckle Meat

Salt & Balck Pepper

1)   Add a pinch each of Salt & Black Pepper to the Eggs and beat well. Set 1/4 of the Eggs aside.

2)   Add the Crab Knuckles to the Eggs.

3)   Fill your Wok (or large 5 quart pot) 1/3 full with Vegetable Oil. Heat to 350 degrees Farenheit.

4)   Gently pour the Egg / Crab mixture into the hot oil.

5)   Cover with Oil to Cook the Inside. (below)

6)  Use 2 Metal Spatulas to Roll the Omelette againt the edge of the Wok

7)   Pour the half of remaining Egg over the Top of the Omelette to Seal it.

8)   Keep Rolling the Omelette.

"Keep Rolling"

9)   Pour Eggs into Cracks to seal. (below)

10)   Continue to Roll the Omelette as it Fries.

11)   The OMELETTE is done when it's firm and Golden Brown.

12)    Plate and Serve.

"DIG in & ENJOY" !!!

And GOOD LUCK MAKING IT

TONY BOURDAIN

ENJOY VIETNAMESE NOODLES

HANOI - VIETNAM

TONY EATS NOODLES T-SHIRT

AMERICA'S FAVORITE DISHES

And SECRET RECIPES

BURGERS TACOS BURRITOS

SOUPS BBQ  MEATLOAF

FRIED CHICKEN And MORE

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ANTHONY BOURDAIN

COFFEE MUG

"GET MORE TONY STUFF" !!!!

CLICK HERE !

 

Favorite American Foods

 

PIZZA

1.    Pizza - New York

2.    Burgers - All over America

3.    Fried Chicken - Arkansas, Mississippi & all of America

4.    Cheesesteak  - Philadelphia 

5.    Buffalo Chicken Wings - Buffalo   

6.    Barbecue Ribs & all BBQ - Kentucky, Memphis, St Louis, Carolinas

7.    Bagels - New York

8.    Spaghetti Meatballs, Lasagna, Pasta - New York, New Jersey

9.    Italian Beef - Chicago 

10.  Pastrami Sandwiches - New York

11.   Kansas City Barbecue, Kansas City

12.   Potato Chips, Saratoga Springs, New York

13.   Clams Casino, Narragansett, Rhode Island

14.   Cincinnati Chili, Cincinnati, Ohio

15.   Hot Dogs - Chicago

16.   Taylor Ham & Egg Sandwich, New Jersey

17.   New England Calm Chowder, Boston

18.   French Dip - Los Angeles

19.   Beef on Weck - Buffalo, NY

20.   Key Lime Pie, Florida Keys

Dom DeMarco

1936 - 1922

RIP

NEW YORK PIZZA

When it comes to Pizza in America, New York is the undisputed Heavyweight Champion. All others dream on. As far as Chicago goes? As Big Guys with Pinky Rings would say, "Fugg-etta-bout-It" !!!

The Best Pizza in all of America, is in New York And this is an overall summation. It's not to say that there isn't  a lot of great Pizza all over the country. New Jersey as a whole, is one of the best regions in the United States to get some of the best Pizza in the country. When it comes to just regular neighborhood Pizzerias that turn out Pies and Slices from gas fired ovens, Jersey is right up there with New York. But when it comes to overall Pizza that includes a variety of styles that include Neapolitan Pizza from wood burning ovens, famed Pizzerias with coal fired ovens, like; Lombardi's, Tottono's, Patsy's (East Harlem), and John's of Bleecker Street, New York City rains supreme. 

At this writing, we are sad to report the passing a few months ago of the Greatest Pizzaiolo of All-Time in the City of New York, Mr. Dominic DeMarco who owned DiFara Pizzeria on Avenue J in Brooklyn passed away this past winter. Dominic, or Dom as most called him made the tastiest pizza ever made in New York, and one of the tastiest in the entire World, including Naples, Italy, "I kid you not." Dom is and will remain greatly missed. His children are continuing on with DiFara Pizza.

As we've said the quality of New York Pizza is at the top echelon of the Pizza Making Art, whether you go to a Pizzeria that makes Pizza from a wood fired oven as with Pizzeria Una Napoletana and Anthony Mangieri, or The Coal Fired Boys of John's, Patsy's, Lombardi's, and Tottono's of Coney Island with the animated Cookie Cimmineri at the helm of the Pizzeria, you would be hard pressed to ever find a bad pizza in New York City. If there ever was any (bad pizza), the place would not last long. There's too much great pizza all over the city, in all 5 boroughs. New Yorkers demand it be the best. Whether it's a famous joint like John's, L& B Spumoni Gardens, or what seems to be a neighborhood run of the mill pizzeria, like Joes, they all make great pizza, so enjoy.

A PHILLY CHEESESTEAK

From "TONY LUKES"

PHILADELPHIA  PA

PHILLY CHEESE STEAKS

A Cheesesteak is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania.

There are few sandwiches as beloved as the Cheesesteak. Of course, the Cheesesteak was created and perfected in Philadelphia, PA as a regional food favorite. But the Cheesesteak has a nearly century-long history and has seen lots of changes as its popularity expanded across the United States and around the world.

The original Cheesesteak was credited to Pat and Harry Olivieri, two brothers who ran a hot dog stand near South Philadelphia’s Italian Market. Legend has it that in the 1930s, the brothers wanted to offer new sandwiches. Their new item was grilled beef and onions in a toasted roll. The OG sandwich didn’t actually have cheese! Once the sandwich gained popularity, a manager at the Olivieri’s Ridge Ave. location added provolone to the sandwich in the 1940s. And thus, the Cheesesteak was born.

"How to Make a CHEESESTEAK" ? - Recipe

OUR FAVORITE NEW YORK PIZZERIAS

Not in Any Particular Order

JOHN'S PIZZA of Bleecker Street

TOTTONO'S PIZZERIA NAPOLETANA ... Coney Island

DiFARA PIZZA ... Avenue "J" Brooklyn

PRINCE STREET PIZZA ... Prince Street, Manhattan "We Love The Soho Square"

L& B SPUMONI GARDENS ... Brooklyn, NY

La LANTERNA ... Macdougald Street, Greenwich Village, NYC "There Potaro Onion Pizza is Amazing"

JOE'S PIZZA  ...  Carmine Street, Greenwich Village, NYC

MAKE GREAT PIZZA at Home - Recipe

 

AMERICA'S FAVORITE DISHES

And SECRET RECIPES

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History - New York Pizza

AMERICA'S FAVORITE FOODS

BURGERS

PIZZA

SANDWICHES

PASTA

TACOS

FRIED CHICKEN

STEAK

JOE'S PIZZA  .... Greenwich Village, NEW YORK

Joe Pozzuoli, JOE'S PIZZA  -  NYC

Throughout the years Joe's Pizza in Greenwich Village has become just as popular with visitors and tourists as it is with native New Yorkers who know where to come for an authentic New York street slice.

Established in 1975 by Joe Pozzuoli, who is originally from Naples, Italy, the birthplace of pizza, Joe's Pizza is a "Greenwich Village institution" offering the classic New York slice for over 47 years.  First,  we served our customers from our corner location at Bleecker and Carmine Street and now three doors down at 7 Carmine Street. 

At 75 years of age, Joe Pozzuoli still owns and operates the restaurant.

Al Pacino Recipe Spaghetti Garlic and Oil alla Pacino

AL PACINO

 

and AGLIO OLIO

 

 

"SPAGHETTI THAT IS" !!!

 

 

SPAGHETTI AGLIO OLIO

 

alla AL

 

 

 

AL PACINO & AGLIO OLIO

 

Al Pacino and Aglio Olio you ask? What about it? Well it’s just that Spaghetti Aglio Olio always reminds me of that great fellow New Yorker Sicilian American, the one-and-only Al Pacino from da Bronx. It’s not a big deal, just a wonderful little memory for me. When I was the Wine Director at the famed Barbetta Restorante on Restaurant Row in New York’s Theater District (where Al often performs on stage), Al Pacino used to come and eat there every now and then. He never wanted anything to fancy, but something that just about all true blooded Italian-American wants, and that dish is Spaghetti Aglio Olio, plain and simple, yet it’s in our blood. That’s what Al wanted and that’s what we gave him, and Al loved it and you will too.

Recipe Excerpted

from Grandma Bellino's Cookbook

 

Recipe

AMAZON.com

 

Spaghetti Aglio Olio

 

the Way AL Likes It !!!

 

"Al Pacino That Is"

 

 

 

Recipe Excerpted From Daniel Bellino's Grandma Bellino's Italian Cookbook

 

Note : Note, the recipe for Spaghetti Aglio Olio as Al Pacino likes it and as it's written in Daniel Bellino's Grandma Bellino's Cookbook, encompasses Two-Recipes-In-One .. You have the Recipe for Spaghetti w/ Garlic Oil & Anchovies, and to make Spaghetti Aglio Olio the way AL Likes It, is by making this recipe, but omitting the Anchovies to end up with Spaghetti Aglio Olio, just the way the Great Al Pacino likes it. 

Mangia Bene!

RECIPE

 

INGREDIENTS :

 

¼ cup best quality Italian Olive Oil

6 cloves of Garlic, peeled and minced

½ teaspoon Red Pepper Flakes

6 Anchovy Filets minced fine

1 pound imported Italian Spaghetti

¼ cup Italian Parsley

Put a large pot with 4 quarts of water on the stove. Add 2 tablespoons salt and bring to the boil.

Place Olive Oil and Anchovies in a large frying pan and cook on medium heat for 2 minutes.

Add garlic and cook on medium heat for 2 minutes. Add red pepper and continue cooking on low heat until the garlic begins to turn slightly brown. Turn heat off and let rest.

Add spaghetti to the boiling salted water. Cook spaghetti according to directions on package. Two minutes before the cooking time on package start testing the done-ness of the spaghetti by taking a strand out of the water and biting into it to see how far cooked it. By doing this you’ll be able to determine if it needs to cook a bit longer or if it’s ready.

Once the past is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 4 tablespoons of the pasta cooking water to add to pasta sauce.

Add spaghetti back to the pot it cooked in and drizzle on a little olive oil and mix. Pour the garlic anchovy sauce and the reserved pasta water over the spaghetti with half the chopped Parsley and mix well.

 

Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.

 

 

The GODFATHER

Micahel Corleone (Al Pacino), Captain McCloskey (Sterling Hayden),

and Sollozzo (Al Lettieri)

 

 

"GET THE VEAL. IT'S THE BEST in THE CITY"

 

 

MICHAEL NEVER ATE HIS SPAGHETTI AGLIO OLIO

 

BUT SOLLOZZO GOT HIS

 

 

MICHAEL GETS HIS REVENGE

 

 

 

 

 

GET THIS RECIPE AND MUCH MORE

 

in

 

GRANDMA BELLINO'S ITALIAN COOKBOOK

 

RECIPES FROM MY SICILIAN GRANDMOTHER

 

by Daniel Bellino "Z"

 

 

RECIPES FROM MY SICILIAN NONNA

GIUSEPPINA SALEMI BELLINO

AMAZON.com

 

 

 

 

 

ONE LEAST PICTURE of AL

 

 

Al Pacino

 

as 

 

Bobby Deerfield

 

1977

 

 

HE'S a HANDSOME FRIGGIN DEVIL

 

ISN'T HE ???

 

 

 

ALSO by DANIEL

His # BEST SELLING

SUNDAY SAUCE

SUNDAY SAUCE

AMAZON.com

AL PACINO

"HANDSOME DEVIL"

COFFEE MUG

And TEE SHIRTS