Saturday, September 3, 2016

Big Lebowski Burritos Tacos Recipe

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 TACOS & BURRITOS alla DUDERINO !!! 


 Burritos and Tacos. What the difference, some would ask? What’s the difference? Most know, as does The Dude, but in case you’re from Bum F_ck, Iowa, or you just don’t know, here goes. Well, they are both made from Tortillas that are made of either Corn or Flour. Dude usually prefers Flour Tortillas. Tacos are a smaller Tortilla that are filled with various Meat, Vegetable, Fish, and or Poultry, or just about anything you want to throw in them. You fill the tortillas with your fillings of choice, fold in half and eat. Burritos are larger Tortillas, made mostly of Flour, but can be corn. Burritos can have the same multitude of ingredients, whatever the person making or eating the Burrito decides on. Where the Taco is filled with the ingredients and folded in half, a Burrito is packages to completely envelope the contents inside. The Burrito also may have rice inside, which Tacos usually do not. Also, one Burrito should be enough for a full serving, were as with Tacos you usually need Two or Three to make a meal and they may be of one, two, or three different types. Maybe; one Pork, one with Beef, and one Grilled Chicken Taco. On the Baja Peninsular in Mexico and in San Diego, California where the Dude, Donny, and Walter have been known to make many a road trip to, the Fish Taco “Rains Supreme” and is most popular in these areas. Yes the Dudes clunker was able to make it there and back, a number of times. Yes, our hero “The Dude” really loves his Tacos and Burritos, most Los Angelinos (all Californians) do. Dude loves all kinds of Tacos and Burritos, filled with Chicken , Pork, Fish or what-not, and Dude eats all of them. But when it comes to eating Tacos and Burritos at home, most often with the Dude, they are Chili Cheese Tacos or Chili, Rice, Beans, and Cheese Burritos. The reason is simple. Dude loves making his Cowboy Chili, and once Dude has a batch made, it’s Chili and Cheese Burritos all the way. They’re easy, once Dude has his Chili already on hand, in the frig.   

 DUDES CHILI CHEESE QUESADILLA Quesadillas are a great item to serve at a party, along with Guacamole, and perhaps some Chili con Carne or one of The Dudes favorite Chicken-Wings Recipes, as the main event. Dude often likes to make a Quesadilla and have it along with two Fried Eggs for breakfast or anytime of the day. “A great combo!” says ole Duder. To make a Quesadilla, simply take one or more large flour tortillas, sprinkle grated Cheddar, Monterey Jack or some type Mexican Cheese over the top. Put some heated Chili on top of Cheese in spots here and there, not over the whole tortilla completely. Put on a sheet pan and heat in a 375 degree oven for about 6 minutes. Remove from oven, fold the Quesadilla in half so it is in the shape of a half circle. Cut into 4-6 wedges and serve.






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DUDES GUACAMOLE




GUACAMOLE RECIPE


 “The Dudes Way” Hey Man, it’s California, it’s LA, Dudes a slacker Hippy. Of course he likes his “Guac.” Dude got this recipe from his buddy Juan. And it’s a good one. Serve in a bowl at a party with Tortilla Chips, or add to the filling of any type of Taco or Burrito you like. INGREDIENTS: 1⁄2 cup finely chopped white onion 2 Jalapeño Peppers, seeded and minced 2 tbsp. finely chopped Fresh Cilantro Salt, a pinch 2 medium Hass Avocados (ripe) 2 Plum Tomato, chopped to a medium dice Cut Avocados in half. Remove the pit. Scoop out pulp and put into a medium size glass mixing bowl. Mash avocado with a potato-masher or back of a wooden spoon to break down the avocado. Add all remaining ingredients and mix with a wooden spoon. Serve with Tortilla Chips, and or use as an ingredient for Burritos & Tacos. And Enjoy!   





 Excerpted From GOT ANY KAHLUA ? The COLLECTED RECIPES of THE DUDE     RECIPES in THE BIG LEBOWSKI COOKBOOK  - 







mrnewyorkny3


Wednesday, August 24, 2016

Italian Red Sauce Joints

zzzSophiaPIZZA
 



 Gino’s of Lexington Avenue? This restaurant was one of the most special restaurants that ever was. Ask any of the few hundred regulars who ate there so many times a year. How many you ask? Well, there are regulars who ate there 2 to 3 times a week, some once a week, some one or two times a month, and some maybe four to six times a year, but all regulars. That’s how it goes with regulars in restaurants, and this is a solid foundation that all good restaurants need to succeed in New York. Gino’s had a pretty long history for its regulars to enjoy for any number of years. The restaurant opened in 1945 by Gino Circiello and two partners, was in operations for 65 until it closed in 2010 after losing their lease. Needless to say this was a sad day for all its devoted regulars which included the likes of; Gay Talese, David Suskind, Frank Sinatra, many luminaries along with numerous businessmen and women, and people in the fashion business, publishing, law, and all sorts of businesses. Gino’s customers loved and revered the place, a wonderful Italian Red Sauce Joint where you could get a great meal of solid Italian classic dishes, at reasonable prices, with good service and a perfect ambiance that included one of New York’s last remaining telephone booths and the famed Zebra wallpaper. And it was the clientele that really made the perfect ambiance that was Gino’s, which was par excellence. Gino’s was filled to capacity each day and night for lunch and dinner, jammed with people doing business, or just simply having a great time eating Baked Clams Oreganta followed by Linguine w/ Clam Sauce, Chicken or Veal Parmigiano or perhaps a daily special like Veal Ossobuco or braised Lamb Shanks, the food was always good at Gino’s, everything was. The people just loved it there. The vibe was always great, lively and full of life, that was Gino’s.  



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 . There was Gino and later on Michael Miele (a former employee who became the owner), there was of course the Zebra Wallpaper, the old-school waiters, the tasty food, and the clientele themselves that filled the air of Gino’s dining room with good natured chatter and that special feeling that a room full of happy people makes. And you were always more than happy when you were in Gino’s. Yes, Gino’s was a restaurant that’s now known as an Old School Red Sauce Joint. This being a restaurant that had pretty much the same standard dishes that so many people love, millions in fact. The menu had items like; Caprese Salad, Baked Clams, both Casino and Oreganata, Seafood Salad, Spaghetti w/ Tomato Sauce, or Bolognese, Manicotti, Ravioli, and Gino’s famous Pasta Segreto with their famed Secret Sauce. You had all the most popular chicken, fish, and veal dishes, dishes like; Chicken Parmigiano, Veal Saltimbocca, Veal Piccata, Veal Milanese (Sinatra’s favorite), Shrimp Scampi, Clams Posillipo another Sinatra favorite, Lobster Fra Diavolo and the sort of solid Italian food that Italian-Americans and the rest of their American brethren all loved and still love, regardless of what snobbish food critics may say or think. For Gino’s clientele knew what was real, and Gino’s was as real as it got. If you asked Frank (Sinatra) he’d set you straight, “Gino’s is the Real Deal Baby.” Well, so sadly, Gino’s closed in 2010. It was a sad day indeed, and for regulars an actual tragedy, we lost our favorite clubhouse of all. A place that was so special and uniquely wonderful you just can’t replace. Yes a sad day indeed. Gino’s was irreplaceable, it’s a sin that it died, never-the-less it did. This was a crime, a crime against New York, Italian-America and Gino’s many devoted fans. If you knew Gino’s you’d surely agree. Yes, even Gino’s a historical Old School Italian joint came to an end and died, a fate happening all over the country. We’re losing our wonderful beloved Red Sauce Joints. Places that are a part of American history, the history of Italian-America and even of Italy, as it was the citizens of our motherland who came here and created Italian-American Cuisine and Red Sauce Joints like our beloved Gino’s and other restaurants just like it all over America. Farewell to Gino’s and places like Rocco’s in Greenwich Village and all of our famous red sauce joints of years gone by. Now hold on a minute. Yes we’ve lost many a great red sauce joints in the past years, and even still. But guess what? With places like Frankie’s Spuntino and Carbone in Greenwich Village, Red Sauce are now hip and as beloved as ever. They’re among one of the hot new restaurant and food-trends of most recent years. Unfortunately, Carbone is very expensive. Frankie’s on the other hand is not, it’s quite reasonable and in the true spirit of Old School Italian-American restaurants. Let’s hope this trend continues and instead of so many flashy restaurant that are not in the spirit of old school Italian-America, we need to get more restaurants like Frankie’s and Rubirosa. And if we’re lucky some day, maybe someone will open another Gino’s complete with all the old dishes like Pasta Segreto and the Scalamandre Zebra Wallpaper of course, of which Gino’s would not be Gino’s. Gino’s we miss you so. So now it’s a sad state of affairs when we talk of these wonderful old Red Sauce Joints of our lives. We’ve had many good time there; family dinners, meals with friends, and courting and such. These places provide the perfect ambiance with great food, wine, and the animated waiter or two. But sadly not many are left. As you know, we lost Gino’s a few years ago and numerous good old restaurants before that. In Manhattan where I live it doesn’t even take the fingers of one had to count how many old Italian Red Sauce Joints are left. There’s Rao’s up in East Harlem, one of the all-time great new York City old-school Italian Restaurants with just the right ambiance and wonderful old-school Italian food, but guess what, you can’t get in. The place is sort of an exclusive club where people have a table reserved once a week and there’s never any opening, unless you know one of these elite in the know people, just Fuggetabout-it! So there’s Rao’s up in East Harlem, Patsy’s in mid-town, and John’s of East 12th Street down in the East Village. John’s opened in 1908 and is still in business. Not only is it still in business, but the place has been wonderfully preserved and retains its original décor from 1908, the old tile floor, murals of Italian Cities and places like Venice, Rome, The Bay of Naples, and more. They still have the original bar and autographed pictures of movie stars and other celebrities from a large part of the 2oth Century. The menu at John’s has most of the expected Red Sauce dishes like; Spaghetti with White or Red Clams Sauce, Veal Saltimbocca, Chicken Scarpara, Veal Piccata, Speedino of Mozzarella alla Romano, Baked Clams Oreganata, Spaghetti & Meatballs, Lasagna, and Canneloni. The kitchen churns out real solid food with standouts being there Baked Clams and their Speedino alla Romano which is without question the best in the city. John’s has quite a history with Lucky Lucciano being a regular once upon a time, along with numerous mobsters back in the day, and John’s has seen the likes of The Ramones, Cindy Lauper, John Lennon and other luminaries walk through its doors. There’s one other old Red Sauce Joint around the corner from John’s, and that’s Lanza’s on 1st Avenue and 11th Street. Lanza’s is actually a few years older than John’s opening in 1904. Lanza’s is pretty nice and a good part of it has been preserved, although a few years ago they made some changes to the décor which sort of ruined it a bit. Lanza’s has that great classic red sauce joint menu with items like Spaghetti Marinara, Pasta Fagioli, Manicotti, Braciole, Cannoli, and the like. Now we come to Patsy’s on West 56th Street in mid-town Manhattan. Guess what? This was Frank Sinatra’s all-time favorite restaurant, he ate there hundreds of times over the years and just loved it. It’s a great restaurant and if you go there, why not get some of Frank’s favorite dishes? Frank’s favorites were; Clams Posillipo, Spaghetti Marinara, and Veal Milanese. And yes, Sinatra went to Gino’s now and then, but it’s a well know fact that Patsy’s was his favorite. Well, that’s about it on red sauce joints, they’re a dying breed I’m sorry to say. If you’ve never been to John’s, you must check it out. This place is like a museum. Truly. The owners have preserved its décor in an admirable manner, and what you see now is pretty much what Lucky Lucciano would have seen a 100 years ago. You’ll get a wonderful experience here of days gone by. An experience you’ll not find at too many places, so grab it while you still can.     



 Excerpted from Daniel Bellino Zwicke's new forthcoming book, MANGIA ITALIANO, my Memories of Italian Food .... 

Due October 2016  

 



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This, and more in MANGIA ITALIANO - Memories of Italian Food

COMING October 2016

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Tuesday, August 9, 2016

Jersey Pasta Crab Sauce Recipe


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JERSEY SHORE CRAB SAUCE


There are plenty of Maryland Blue Crabs down on the Jersey Shore, as well as plenty of Italian-Americans. The two go together, and this Crab Sauce for pasta is a specialty of Jersey Italians who love seafood, along with their Brooklyn and New York neighbors. They all love it! So will you.   

INGREDIENTS :

 12 Hard Shell Blue Crabs 12 tablespoons Olive Oil 12 Cloves Garlic, 1 for each Crab, peeled and chopped 1 Small Onion, peeled and chopped fine 1 teaspoon Red Pepper Flakes 1 – 28 oz. can whole San Marzano Tomatoes 
 1 – 28 oz. can Crushed Tomatoes 
 1- 16 oz. can Tomato Puree
 ½ teaspoon dry Basil ¼ cup chopped fresh Italian Parsley 
 1 pound Lump Crab-Meat, fresh frozen or canned 1 pound imported Italian Spaghetti or Linguine   

Put olive oil in a large pot and heat to high. Place the Crabs in the pot and sauté at high heat for 10 minutes. After browning the crabs, remove from pan and set aside. 

 Put onions in pan and cook on medium heat for 5 minutes. Add the garlic and red pepper to pan and cook on low heat for 3 minutes. Add whole tomatoes to pan and cook on high heat for 4 minutes whole stirring with a wooden spoon. Add crushed tomatoes and tomato puree. 

Add the Crabs back to the pot. Cook for 90 minutes on low heat. Remove the crabs from pan and let cool on the side. Remove all the meat from the crabs and discard the shells. 

Add crab-meat to sauce with your extra pound of lump crab-meat and simmer on low heat for 10 minutes. Cook pasta according to directions on package. 

Drain pasta and put back in the pot it cooked in with 8 tablespoons of reserved pasta cooking water. Sprinkle pasta with a little olive oil and mix. 

Add 2 cups of crab sauce and half the parsley to pasta and mix. Plate the pasta with sauce on 4 plates in equal portions and top with some more sauce and some parsley.  

 Notes: Do not serve with cheese! Italians never have cheese with Seafood Pasta. This is enough sauce for 2 to 3 pound of pasta, or about 12 portions, so after you make this Pasta with Crab Sauce with 1 pound of pasta, you still have plenty left over for another day. 




Finished Sauce
Finished Sauce
"Yummm" !!!
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Pasta with Jersey Shore Crab Sauce
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JERSEY CRAB SHORE SAUCE
and Other Great Recipes
in
SEGRETO ITALIANO
by Daniel Bellino Z
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Friday, July 29, 2016

New York Best Pizza

totonnosv

TOTONNO'S PIZZERIA NAPOLITANO

Coney Island, BROOKLYN New York

https://www.youtube.com/watch?v=zPIU7ZhGEYg    

THE GREATEST PIZZA in All of AMERICA

DiFARA PIZZA, Brooklyn New York

zzzzzzzDifara

[youtube https://www.youtube.com/watch?v=AnO5-cmdpSU&w=420&h=315]     zzzzzzzJOHNSpizza  

John'sPizzeria

GREENWICH VILLAGE  New York

[youtube https://www.youtube.com/watch?v=-vQG5_ciyEM&w=420&h=315]

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7f051-sundaysauce-small-new-cvr

Thursday, July 28, 2016

How to Make Money with This Cookbook

For STARVING ARTISTS & COLLEGE STUDENTS Too !!!
VINCENT VAN GOGHThe Ultimate STARVING ARTISTS
 
 
 
The STARVING ARTIST? A Time Honored Being! Struggling College Students too!They are usually both living on Small Budgets, "You May Be Too." And, just about anyone can stand do Save Money and Stretch Every Dollar you possess. You'd probably like to know How to Cook Quick Easy Meals that are Tasty and Help You Save as well. Well the Starving Artist College Students Cookbook will do just that, Teach you How to Cook Tasty Meals that are Easy to make and will Save You Quite a Lot of Money. Whether you are an Artist, Student, Writer, Musician, or just someone who wants to Cook and Save, and Learn How to Do it in the Simplest Step-By-Step Fashion, then The Starving Artist College Student Cookbook is For You. Filled with Tasty Easy to Cook Dishes and Lots of Great Advice on How to Cook Save and Entertain on a Shoestring
 
 
 
 
 
COOK & SAVE
with
THESTARVING ARTIST COOKBOOK
 
 
The MONEY YOU SAVE is LIKE MAKING IT
 
WHICH CAN AMOUNT to MORE THAN $20,000 Over The Years
 
 
"WE KID YOU NOT" !!!!!
zzzzzzzzzzzzzzzzzzzzzzzSave

SAVE MONEY

by COOKING

    zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz     zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzSAVE   COOK at HOME with GREAT MONEY SAVINg Recipes in The STARVING ARTIST COOKBOOK   0d7e2-zzzzzzzsatravartist         zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzCookSAVE
 
 
 
 
 
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zzzzzzzzzzzzzzzzzzzzzzzzzzzPIGGY
 
    . .

Thursday, June 30, 2016

Dont Forget The Cannolis

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"Leave The GUN, Take The CANNOLIS" Clemenza (Richard Castellano of Jersey) tells Rocco who just "Made His Bones" whacking Paulie who set up Don Corleone ...  Sonny finds out and this Clemenza he doesn't want to see him any more (WHACK Him "Kill")
 
This is a Classic scene in the Mario Puzzo - Francis Ford Coppola classic "The Godfather"
We see Clemanza holding the box of Cannolis for his wife who was the one who told Clemenza when he was leaving their house "Don't Forget the CANNOLIS"
This is One of The Most Famous and most-quoted lines in movie history.
 
 
 
 
 
ROCCO'S PASTRIES
BLEECKER STREET
GREENWICH VILLAGE
 
 
 
Yes, "don't Forget The Cannolis," Clemenza's wife tells him as he leaves the house. And if you've ever tried the Cannolis at Rocco's Pastries on Bleecker Street in Greenwich Village New York, you won't want to forget thes tasty Sicilian Specialties either. Yes Cannolis are Sicilian. And speaking of Sicilian Pastries, fi you don't already know, Sicily is renowned for having both the Best Gelato and best pastries in the whole of Italy. I'm Sicilian American and I was practically weaned on these tasty little treats. And Rocco's around the block from my apartment (Lucky Me) makes the best in The City. Believe me! Rocco's is a truly wonderful Pastry Shop that makes all sorts of amazing Italian Cookies, Cakes, and Pastries like Cannoli, Sfogiatelle, Eclairs, Rhum Baba, Lobster Tails and much more. 
When you walk into the place, you'll just love it. It's absolutely wonderful, with showcases that stretch about 30 feet, filled with Rocco's Mouthwatering Cookies, Cakes, and Pastries. They've got Coffee and Italian Ices too. The ambiance is wonderful, and you can sit down at the caffe tables for an Espresso, Cappuccino, and whatever marvelous sweets you decide to eat. They are all quite Irresistible.  You are sure to have a little quandary as you try to decide which of the huge selection you will take home. But it is quite a good Quandary to be in. Enjoy!
 
 
 
 
 The Best Cannolis in Town
Rocco's Pastries
Greenwich Village, New York
 
 
 
 
Daniel Bellino-Zwicke
a8145-mrnewyorkny2b252822529
SUNDAY SAUCE alla CLEMENZA
Learn How to Make CLEMENZA 'S GODFATHER SUNDAY SAUCE
Recipe in SUNDAY SAUCE  by Daniel Bellino
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mrnewyorkny_grandma
RAGU BOLOGNESE SECRET RECIPE
by Danny Bolognese
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Sunday, June 26, 2016

New York's Best Burger



SCHNIPPER'S Is # 1




SCHNIPPER CHEESEBURGER




 






 

JG MELON
Upper East Side Manhattan




JG MELON BURGER ROCK at SECOND BEST

"Some Would Say First. Even Me"




SHAKE SHACK BURGER # 3

"MANY SAY IT'S THE BEST"


We Wouldn't Disagree, But You Gotta Pick Some Kind
of Order .. Everyone Has Their Own Choices, and These Are Ours
"GUESS WHAT? We LOVE THEM ALL, and FEEL THEY'RE 
ALL # 1 The BEST, or DAM CLOSE To IT" !!!







The LUGER BURGER at PETER LUGER

The WORLD'S MOST FAMOUS STEAK HOUSE

The Luger Burger is a STEAL at Just $11.95

GET With THEIR FAMOUS BACON

"IT ROCKS" !!!



THE LUGER BURGER
With LUGER BACON & CHEESE

"DAM THAT BABY Is TASTY" !!!








photo DANIEL BELLINO-ZWICKE

MINETTA TAVERN

GREENWICH VILLAGE NEW YORK






MINETTA BURGER

TAKE The "MINETTA BURGER Over The
More Famous BLACK LABEK BURGER ...

"IT'S BETTER" !!!
The MINETTA BURGER TAHT IS !!!

And IT'S CHEAPER To BOOT !!!

"TRUST Us On THIS ONE" !!!

..............................................................


NEW YORK'S 5 BEST BURGERS

1.  SCHNIPPER'S
2.  JG MELON
3.  SHAKE SHACK
4.  PETER LUGER
5.  MINETTA TAVERN



New York's 5 Best Burgers? Wow! Who are they? Who right? Who's Not? Yes, it's not easy, and who's to say who is the best, who's not, and that they are thee authority and decider of who is # 1 and Who's Not? Well, there are any number of people, magazines, newspapers, and other intitties doing articles, stories and what-not on the Best Burger or Best Burgers in town and around the country. It's a big and popular subject.
Well, this is just ours. Not seeing that his is the definative list and list to end all. It's just ours. And of these 5, we ourselves what put any number at the Top of The Heep, they're all great burgers.



THE SKINNY On EACH


SCHNIPPERS

Schnippers is awesome. They came on the scene a couple years ago. They didn't make all that much of a splash in the first year or year 1/2, but now? They've Splashed, and in quite a big way. They just opened their 3rd location in Manhattan and seems like their expansion will lead to any number across the country, alla Shake Shack. Spaeaking of Shake Shack, Schnipper's opened their first place less than 200 feet from Shake Shacks hugely famous Flagship Burger Joint (and 1st) at Madison Park at 23rd Street and Madison Avenue.

Anyway, the Schnipper Burger is awesome. The Schnipper Burger is a classic straight forward burger. It's 5 ounces, fresh beef (never frozen), cooked to perfection and seasoned perfectly. We love it, and think it taste exactlt as a burger should, with an emphasis on the tasty beef patty.

JG MELON

JG Melon is one great old institution up on 3rd Avenue at 74th Steet on New York's Upper East Side. The Melon is a cool classic old school bar, the kind that just can't be duplicated. Great natural vibe, and un-contived. And guess what? they've got one of New York top burgers, if not thee # 1 tops .. Some say, they are the best. Their Burger, and we wouldn't give them a fight on that. We love em too, and almost picked them for the # 1 spot on our list. What do you think.

SHAKE SHACK

A Great Burger! Some say the Best. We did too for some time, but we feeel that Schnipper's has edged them out. Though we wouldn't gie anyone a hard time if they Shake Shack is # 1 ... They're Buger is Classic, just the right size, seasoned and cooked to beautiful tasty perfection. We just Love Em.


PETER LUGER

The Luger Burger is awesome. It's quite tasty, and makes our top 5 list for it's tastieness and the fact that you can go into this Mecca of Steakdom and get a Burger for just 12 Bucks .. But you probably won't. You gonna want some cheese on that $1.50 and the Bacon ($4.25) is a "Must Have" at Lugers. If you go for Fries (Only $1.95), your burgers gonna cost you about $19.00
But hey, "It Peter Luger" and that's a bargain. 
You can only get The Luger Burger at Lunch, and we just love hopping over the Williamsburg Bridge every 2 or 3 months to get one. You will too.

MINETTA TAVERN

You can't beat the ambiance and History of Minetta Tavern .. This Historical Old Greenwich Village Haunt is cool as can be. And you'll feel you are too once and if you secure a seat inside. The master of the restaurant business in New York, Keith McNally rescued this great old joint, spruced it up just a bit, retaining its wonderful origianl decor, placed a couple great chefs at the helm and opened her up to rave reviews. The menu is French Bistro Steak House, with big juicy Steaks, Bistro Classics, and a pair of New York's Hottest and most loved burgers; The Famed Black Label Burger ($24.00) and The Minetta Burger ($16.00) .. The Black Label Burger is by far the most famous of the two, made with the Black Label Blend of Dry Aged Beef from famed New York Butcher Pat La Freida .. Dry Aged Beef may be great for Steaks, such as the ones so famous at Peter Luger and Minetta Tavern, but we feel that this beef doesn't translate so well to Burgers ... We prefer the Minetta Burger. How bout you?





LEARN How To MAKE The Perfect BURGER
in
GOT ANY KAHLUA?
Its
The BIG LEBOWSKI COOKBOOK