Dan and Jimmy dig into what many consider to be the Worlds Best Hot Dogs, known as "RIPPERS" Deep-Fried Hotdogs at RUTTS HUT in Clifton, New Jersey. These huys made this video way back in 2013 and are credited with being one of the 1st of thousands of Youtube videos on the subject, the subject of Rutts Hut and their World Famous Deep Fried Hot Dogs aka Rippers and their famed Relish.
Dan and Jim have been eating Hot Dogs at Rutts Hut for more than 50 years each, when they started as toddlers way back in the early 1960s, when their Dad first brought them there. And their Dad brought them there many times as young boys growing up in 1960s and 70s America. They've loved each and every bite. And here they are making this video to remember good times together at Rutts Hut and in Remembrance of their Beloved Dad David Warren Zwicke RIP ..
These guys dig in with gusto and just love those "Rippers" deep fried hot dogs at Rutts Hut. You can easily see their love and reverance of this great place and their famed Hot Dogs. We just love it.
As a boy and young man, Dolly Sinatra would often make Frankie Spaghetti & Meatballs, which Frank loved all his life, from his Mom and at his favorite restaurant “Patsy’s” on West 56th
Street in New York.
Frank also liked Maccheroni with Sausage & Meatballs , otherwise known as Sunday Sauce or simply “Gravy” with Sausage & Meatballs.
MAKING SUNDAY GRAVY alla SINATRA
To make “Sunday Gravy alla Sinatra,” simply make the above recipe for Spaghetti
& Meatballs. Cook and brown 1 ½ pounds of Italian Sweet Sausages, and after
you have completed step # 5 in previous recipe, add the browned Sausages and
continue cooking and following the above recipe. After you have simmered the
tomatoes and sausages for 1 - 1/4 hours, you will brown the meatballs and add
to “Sauce.” Continue cooking another 35 minutes, on the lowest simmer, and
“Voila,” you’ll end up with Sunday Sauce Gravy alla Sinatra, “Just the way
Frank liked it!”
PS .. For the most authentic version of the way Frank ate Sunday Sauce Gravy, use Ronzoni brand Spaghetti or Rigatoni pasta, and don’t forget to have some Frank Sinatra records playing as you make the Meatballs & Gravy and when you are eating as well. And it is definitely to have Dean Martin, Tony Bennett and Jerry Vale playing as well, but Sinatra is a must. Bon Appetito!
EXCERPTED From SUNDAY SAUCE by Daniel Bellino-Zwicke
See SUNDAY SAUCE For Complete Recipe ... SUNDAY SAUCE - When Italian-Americans Cook is Available in Paperback & Kindle on Amazon.com
1. Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
2. Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
3. On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
3. Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
4. Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.
