Happy Birthday Uncle Eddie

This post is dedicated to Alana's Uncle Eddie, my brother-in-law!

Happy Birthday!  Love, Baby Doll

Eddie is married to my hubby's sister, Lynn, also Alana's Godmother.  He affectionately refers to my daughter as "baby doll".  She adores him.  I decided to dedicate this post to him and his favorite meal.

I asked him what is his favorite meal, he of course came back with something sarcastic, so I replied "stop it"!  I than asked again "what is your favorite meal"?  He replies, "why"?  I think to myself, dear lord up in heaven, all I want to do is give him a surprise birthday dedication and he won't give me a straight answer.  I than say, "just work with me here, I don't want to tell you yet".  He replies:  Veal Parmigiana!

Eddie and I have one great thing in common.....WINE!  As soon as I enter his home, he pulls out a bottle of nice red wine, removes the cork, and proceeds to pour me a glass.  I really like that about him!

Happiest of birthdays Eddie, hope it is great and I cannot wait to visit soon to toast to your day!

So excited he picked Veal Parmigiana, my hubby's favorite is Chicken Parmigiana.  You choose the meat, the rest remains the same.

Eddie's Birthday Dinner

Ingredients:

4 - Veal or Chicken Cutlet, Pounded Thin
2 Eggs
Milk
Seasoned Bread Crumbs
8 Slices Provolone Cheese
Shredded Mozzarella Cheese
Marinara Sauce (Recipe below)
Olive Oil
Salt and Pepper, to taste
1 lb Pasta

Preheat oven to 300, proceed to make the sauce.

Marinara Sauce:

1 32 oz Can Whole Tomatoes, Mashed - preferably with basil
1 Small Can Tomato Sauce
Salt and Pepper to taste
Olive Oil
5 Cloves Garlic, minced

In a sauce pot heat the olive oil over medium high heat, then add the garlic, saute for one minute.

Add the whole tomatoes and sauce, salt and pepper to taste.  Allow to simmer for 20 minutes.

Put a large pot of water on for pasta, once boiling add salt.

Directions:

In a pie plate, or wide, deep dish add the milk and eggs, mix well and season with salt and pepper.

In another deep dish, add the bread crumbs.

Bread the cutlets, first in the egg mixture, than in the bread crumb, pressing well into the meat.  Set aside.

Heat the oil in a large frying pan over medium high heat.  Add the breaded meat, cook until golden brown then turn to brown other side.  Have a plate with paper towels by the stove.  When meat is finished, allow to drain on the paper towels, than transfer to a cookie sheet.

Place the meat in the oven to keep warm.

Add the pasta to the water.  Remove the cutlets from the oven and lay two pieces of provolone cheese on each piece of meat then top with mozzarella cheese and return to the oven.

When the pasta is finished, so is the meat, cheese should be melted and bubbly.  Drain the pasta, add to pasta bowl and toss with some of the sauce, reserving the rest for the sauce for the meat.

On warm plates, place the meat and ladle reserved sauce over it.

Serve with pasta, grated cheese and crusty bread!

Eddie and his lovely bride Lynn ~ Alana and I behind them
They just celebrated 30 years of marriage!
Love you guys!!

Succulent Pork Roast

It is National Pork Month.  No, really.  

I heard this, and than I did some research, and it's true!  

Here is what I found:  Decades ago, October was the major month in which large amounts of hogs would be brought to the market.  Though times have changed and production practices have evolved, October Pork Month is one way in which history and tradition have lived on in the pork industry.  

Iowa is the number one pork producing state in the nation.  

Iowa, a place my hubby loves to hunt, my very own Davy Crocket!  I always told him I would prefer he hunt for hogs, I love pork, but he still brings home the prize buck.  

October is the month to celebrate pork.  The other white meat, so show your support and make this delicious, oh, so easy roast.  I promise it will be, tender, juicy, and full of flavor.  

( I just heard you thank me.)

Oh, how I love life.  For life includes dinner like this.

The stars of the show:

Pork Roast

Pork Gravy Packet

Lipton Onion Soup Mix

Adobo, To Taste

Garlic Powder, To Taste

Black Pepper, To Taste

Rosemary, To Taste

Fresh Parsley, Chopped

Onions, Sliced or Cipollini Onion which are small round, no need to cut them up.

Directions:

Preheat oven to 300

9 x 13 Pan or Pyrex baking dish

Rinse off the roast and pat dry with a paper towel.

Combine in a bowl the pork gravy packet, 1/2 the packet onion soup mix, adobo to taste, garlic powder, black pepper and rosemary.  Mix well

Heat oil in frying pan until hot, sear the roast on all sides and set is a dish to cool, just enough to brown it.  

Lay a large piece of foil inside the baking dish, enough to wrap entire pork roast.  Sprinkle the other half of the onion soup mix on the foil then top with the onions.

Sprinkle the entire roast with the seasoning mix and rub all over.  Set the seasoned roast on top of the onions and top with the parsley.  Close up the foil so it is completely sealed.  No need to add any liquid.

Bake in preheated oven for 3 to 4 hours depending on size.  

The gravy it makes will be perfect for a side of mashed potatoes.   Allow the roast to rest for 10 minutes then slice, top with the juices and lay the onions over top.  Taste the juices, if they are a little salty add some hot water to even out the flavor.

Yummy for my tummy!

Sunday Gravy With Pasta

This, of course is the holy grail of all Italian food, the one Italian families eat the most, every Sunday for sure.  In my family we had pasta with gravy every Sunday and then again on Wednesday.  We make a large pot then save what is left for Wednesday. My two favorite days of the week, nothing smells better then a pot of gravy simmering on the stove.  Be sure to have fresh sliced bread, I always spoon some of the simmering gravy on top, great snack before the real deal!  Make an extra large pot and freeze it for another time, so easy to pull out of the freezer, heat and serve over pasta.  No excuses for bottled sauce!

The great debate: Is it sauce or gravy?  If your name ends in a vowel, it's gravy, and you won't convince me other wise.  We also "put the pot up"which is putting the pot on the stove to boil the pasta.

Seek out the best sausage you can find, we are lucky to have Serra's sausage and they make the best!  Some Italian markets have homemade as well, it will make the difference in the flavor of your gravy.  I also put up my own tomatoes, since I live in New Jersey, what is better then Jersey plum tomatoes.  If you don't have fresh tomatoes, canned are fine, San Marzano are the best.  I love an assortment of meat, use what you love.  I will add chicken, beef cubes, venison cubes, whatever I happen to have.  The staple for me is sausage and country ribs and meatballs.  Then I add whatever else I want to that. Meatball recipe is listed in an earlier post, check the labels.

1/2 Pound Italian Mild Sausage, cut into one inch pieces
1/2 Pound Italian Hot Sausage, cut into one inch pieces
1 Pound Country Spare Ribs, bone in
Meatballs, 2 per person
2 - 28 or 32 Ounce Can Italian Style Whole Tomatoes with Basil, Mashed
2 - 8 Ounce Can Tomato Sauce
1 - 6 Ounce Can Tomato Paste
1/2 Cup Olive Oil, enough to cover bottom of pot
5 Cloves Fresh Garlic, Chopped
1 Small Onion, Chopped
Salt and Pepper to taste
Favorite Pasta
Grated Cheese for serving

Heat oil in a large sauce pot over medium high heat.  Add the onions and cook until translucent.  Add the garlic and cook for one minute, adjusting the heat if necessary.  Add the sausage and spareribs until brown on all sides, does not have to be cooked through, if will finish cooking in the sauce.

Add the mashed tomatoes, tomato sauce and paste.  Still well and add salt and pepper.  Bring to a boil then reduce heat to low and allow to simmer for 2 to 3 hours.  Stir occasionally so it does not burn, if you feel burn spots on bottom of pot, do not scrape up, or you will have a burnt flavor to your gravy.  When the gravy is finished, put the pot up for pasta, cook until al dente.

Pour over your favorite pasta with a fresh garden salad, crusty Italian bread and grated cheese, Mangia!

Pappardelle Pasta with Mild Sausage, Tomato & Fresh Cream

Pappardelle is a wide ribbon pasta which works very well with hearty sauces like this.  Any pasta will work, but I love this for a change to our every day pasta choices.  I have in the past used broccoli rabe sausage usually found in speciality Italian markets.  This will take it to a whole new level.   Have a nice bottle of wine ready, and a loaf of crunchy Italian bread.  I promise you won't be disappointed, it is bursting with flavor!

Ingredients:

1 28 Ounce Can of San Marzano Tomatoes, Crushed
3 Tablespoons Olive Oil
1/2 Cup Finely Diced Onion
4 Cloves Garlic, Chopped
4 Italian Sausage Links, Removed From The Casings or Buy Bulk
1 Cup Light Cream or Heavy
1/2 Teaspoon Dried Oregano
Salt and Pepper to Taste
1/2 Teaspoon Red Chili Flakes
1/3 Cup Fresh Parsley
1 Pound of Pasta
To Serve:
Grated Pecorino Cheese

Directions:

Heat a pot of water to boil for the pasta.

In a heavy bottomed saucepan, heat the olive oil and then cook the onions until tender.
Add the sausage meat and cook until lightly browned, breaking up the meat as it cooks.
Next add the garlic and cook another minute until fragrant.
Add the tomato, oregano, salt, pepper, red pepper and cook for 10 minutes on low heat.
Add the pasta to the boiling water along with salt and cook until pasta is "al dente".
While the pasta is cooking, our the cream into the tomato sauce and stir well, then cook over low heat until thickened.  Add the chopped parsley.  When pasta is finished, toss with the sauce and sprinkle on grated cheese.  Serve Immediately.

Tender, Juicy Porterhouse Steaks Smothered with Mushrooms and Onions

It is grilling season and I love a good Porterhouse.  This is a great recipe since it has a few ingredients and the results are amazing.  This meat is so tender and full of flavor.

I asked my daughter Alana to describe it after she ate it since steak is her favorite food, she said, "it was so good, it was juicy, it taste like heaven above".  Now that is a great steak!

Delicious steak and grilled asparagus

Dinner Time!

Here's what you need:

Porterhouse steaks

Montreal Steak Seasoning

Olive Oil

Cracked Black Pepper

Salt to taste

1 Large Onion, Sliced

Pinch of Sugar

1 Container Sliced Button Mushrooms

2 Garlic Cloves Chopped

1 Tablespoon of Butter

Parsley

Italian Seasoning

In a frying fan on medium heat add olive oil to just cover bottom of the pan.  Add the onions, season with salt, pepper and sugar. Saute for about 20 minutes.  Add the garlic and saute for 2 minutes more.  Add the mushrooms and season to taste with italian seasoning, parsley, salt and pepper.  Reduce heat to low and simmer until mushrooms are tender.  Mix mushrooms and onions well.  Serve hot, layer over steak.

Directions:

Marinate the steaks with the olive oil and sprinkle on Montreal Steak Seasoning to taste.  Heat the grill on high.  Add the steaks, reduce heat to medium high and grill for 4 minutes, turn a quarter turn for another 3 minutes, flip over and grill another 4 to 6 minutes for medium temperature.  Allow to rest for 5 minutes.

Serve with grilled asparagus and Roasted Potatoes.

Baked Italian Meatballs

Happy Sunday!

In the Italian world Sunday means, a pot of gravy (red) on the stove with all sorts of meat, sausage, country spare ribs, meatballs and sometimes chicken.  Which meat in the gravy is king?  Yes, you guessed it, meatballs....  The first meat we grab for snacking while the gravy is cooking, likely with a slice of bread for proper tasting.   While this wonderful sauce simmers, the aroma moves throughout the house, you find yourself looking at the clock, how much longer until dinner?

Not all meatballs are created equal, every Italian cook swears they make the best or should I say, their mom has the best recipe, of course it's not written down anywhere.  I have a couple of recipes for meatballs and this one is probably my favorite.  I tried to do my best with the amount of ingredients needed, I am Italian, I cook from my heart not from a written recipe.  If you love onion by all  means add it to this but make sure you chop it fine.  Sometimes I add a handful of shredded mozzarella.

I love the fact these meatballs are baked and not fried.  When they are finished be sure you eat one right out of the oven, so make extra, the remaining can be popped right into the simmering gravy.

Mary Zoccola, I dedicate this one to you, I read you receive many compliments when you make them, thank you for posting!

Preheat oven to 375

2 Slices of white bread
1/2 Cup of Milk

1 1/2 Pounds of Ground beef/Veal/Pork
1/2 Teaspoon of Oregano
Fresh Parsley, chopped
1/4 Cup Grated Cheese
1 Egg
1 Tablespoon Italian Seasoning, Good Seasons packet works great
Salt and Cracked black pepper, to taste
2 Cloves of Garlic, chopped fine

In a medium bowl add the bread slices and top with milk.  Set aside.

In a large bowl, add the remaining ingredients and when the bread has soaked up the milk add to the meat mixture.

Roll into balls, slightly larger then golf balls,  put them on a greased cookie sheet and bake for 30 to 40 minutes, turning meatballs halfway through cooking.  Once cooked, grab a dish and taste one with crusty Italian bread.  Add the remaining to your favorite red gravy recipe.

They will be so tender with tons of flavor.  The milk is the secret!

Stuffed Jersey Cubanelle Peppers

The time is flying and Jersey produce is at it's peak. As promised I am giving recipes this month dedicated to all the delicious fresh Jersey produce. Muzzarelli Farms on Oak road in Vineland, NJ has about the best you will find anywhere. They have so much that I feel like a kid in a candy store from the moment I arrive. Dozens of recipes fly through my mind as I stare in awe at the sheer beauty of it. How am I going to use all this fresh produce and fruit before the season comes to an end? Since peppers are plenty right now, I will share with you one of my favorites!

As always, whenever I make this recipe I think of my Aunt Olga. It's been nearly 12 years since you've been gone and I still miss you so much. I dedicate this recipe to you!

Ingredients:

8 Jersey Cubinanelle Peppers, cut stem top off and remove seeds, keeping whole
1 1/2 pounds of Ground Meat Mixture, Pork, Veal and Beef
1 Large Egg Beaten
2 Slices of White Bread
1/2 Cup Milk
2 Cloves Garlic, Chopped
2 Tablespoons Fresh Parsley
Dash of Oregano
1/4 Cup Locotelli Grated Cheese
1 Tablespoon Italian Seasoning
8 Oz Can Tomato Sauce

Sauce:

2 28 oz Can of San Marzano Tomatoes, Mashed
2 8 oz Can Tomato Sauce
1 6 oz Can Tomato Paste
Olive Oil
4 Cloves Garlic, Chopped
Salt and Pepper to taste

Directions:

Make the sauce - In a large pot add the oil and saute garlic for one minute on medium high heat. Add the rest of the sauce ingredients and cook for about 20 minutes reducing heat to low once the sauce starts to slow boil.

Peppers:

Put the two slice of bread in a bowl with the milk and set aside.

In a large bowl and the meat, eggs, garlic, grated cheese, oregano, parsley, Italian seasoning and the milk soaked bread. Mix well adding salt and pepper to taste.

Put 1 teaspoon of tomato sauce in the bottom of each pepper then add the meat mixture until filled to the top. Once all peppers are stuffed put in the pot of tomato sauce simmering on the stove. Cook for 1 1/2 hours to 2 hours, check for seasoning and serve with crusty Italian bread!