Making Meatballs Recipes

 

MAKING MEATBALLS at RAO'S

FRANK PELLIGRINO Jr. Shows JIMMY FALLON

MAKING MEATBALLS at RAO'S

Recipe

MAKING MEATBALLS

"RALPH'S"

South Philly

GIANNI MAKES SUNDAY GRAVY

With MEATBALLS 

SUNDAY GRAVY with MEATBALLS

alla GIANNI

Of NORTH BEACH

San FRANCISCO

Inside RAOS'S

MAKING MEATBALLS at RAO'S

Recipe

Steve Martorano - The Meatball King of America

 

STEVE MARTORANO

MAKING MEATBALLS

At MARTORANO'S

Ft LAUNDERDALE, FLORIDA

STEVE MARTORANO

At MARTORANO'S PRIME

TALKINF FOOD & the ITALIAN-AMERICAN LIFE

In SOUTH PHILLY

MEATBALLS

by STEVE MARTORANO

"The MEATBALL KING of AMERICA"

STEVE MARTORANO

"It AIN'T SAUCE ! It's GRAVY" !!!

"Yo CUZ" !!!

Steve Martorano

DON'T GET MAD STEVE

But SOME PEOPLE CALL IT SAUCE

SUNDAY SAUCE

SOME CALL IT GRAVY

WHEN ITALIAN-AMERICANS COOK

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ELVIS BBQ Sauce

 

ELVIS BBQ SAUCE

BBQ SAUCE Recipes

And MORE ...

BBQ SAUCE RECIPES

CHILI SOUPS MEATLOAF

TACOS BURRITOS

BURGERS STEAKS

And MUCH MORE !!!

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ELIVS BBQ SAUCE

RECIPE 

Ingredients : 

1/2 cup Vinegar

Juice from half a Lemon

1 Tablespoon Dry Mustard

1 Tablespoon Chili Powder

1 - 28 ounce can Tomato Puree

2 cups Tomato KETCHUP

2 tablespoons Brown Sugar

3 tablespoons Honey

1 tablespoon Soy Sauce

tablespoon Pickleing Spice (optional)

1 tablespoon groudn Black Pepper

1 tablespoon Salt

1 tablespoon Tabasco or your favorite Hot Sauce

Mix everything together in a pot and cook on low heat for 30 minutes.

Slather on Chicken or Ribs and cook for an Elvis Barbecue Feast.

Recipe Sicilian Rice Balls Arancini

 

GIOVANNA MAKES ARANCINI

SICILIAN RICE BALLS

NONNA BELLINO'S COOKBOOK

RECIPES FROM MY SICILIAN NONNA

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RECIPE :

Rice Mixture:

2 cups Italian Arborio rice, or American Carolina rice, or Japanese rice, cooked and drained

2 eggs

1 cup grated Caciocavallo or Pecorino-Romano cheese 

 

Fillings:

1 cup ragú or meat sauce

1/2 of a  10 oz package frozen tiny peas, thawed

1 lb fresh ricotta cheese

8 oz mozzarella cheese, cut into small cubes

 

Assembly:

1 cup flour

1 cup water

2 cups unflavored bread crumbs

3 cups canola, vegetable or olive oil for deep frying

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⠀⁠

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• 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.⠀

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• 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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