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salt and pepper

Bracciole

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Meat roll, the Italian way of course

Memories since childhood. A few years ago, my best friend and an original member of the group “Cathy Jean & The Roomates” enjoyed dinner at my high school buddy and co-member of our old Doo Wop singing group “The Laurels”.

Checkout my memories of John making homemade Bracciole for dinner.

The long version of my memories with Jack Carlson ..

and now, the recipe .. checkout my recipe.

Some fun with Laura Vitale, and her recipe

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 Chicken Pakhi Biryani
This is another variation of chicken biryani where chciken and rice are cooked seperately till almost done and later layered and finished to perfection
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Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
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Instructions
  1. Soak basmati rice in a container for 30 min.
  2. Take a pan add oil,garam masalas,onions sliced,salt,ginger garlic paste mix well let the onions become into slight golden colour then add the chicken.
  3. Spread the chicken evenly in the pan then add Biryani masala,green chillies,mint leaves,coriander leaves,lemon juice,red chilli powder,curd close the pan with the lid and cook for 10 min.
  4. Take a bowl add water to cook rice, let the water boil, then add little oil,salt,zeera and soaked rice into it cook till the rice is done up to 90% once it is done remove it and strain the rice.
  5. Now remove some chicken in another bowl then add rice,fried onions,mint leaves,coriander leaves,saffron, then add chicken,min,coriander,saffron,onion fried close it with a lid.
  6. Now take bowl add all purpose flour make dough and seal the lid to avoid steam,keep it oven for 20 min
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 Bracciole
Steak filled with lots of goodies. This is of course a meal that costs about nineteen dollars, but tastes like a million. It does, I promise. Bracciole!
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Course Main Dish
Cuisine Italian
Prep Time 45 minutes
Cook Time 75 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 45 minutes
Cook Time 75 minutes
Servings
people
Ingredients
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Rating: 0
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Instructions
  1. Place the flank steak in between 2 pieces of plastic wrap, using a meat mallet or a small heavy duty skillet, pound the meat to ¼ inch thickness. (For demonstration on how to pound the meat watch the video to understand the correct way to do it.)
  2. In a medium bowl, toss together the bread crumbs, all the cheeses, garlic, parsley, raw egg, prosciutto and 2 tbsp of the olive oil. Mix all the ingredients to combine and season with pepper and just a touch of salt because all the cheeses and prosciutto are very salty.
  3. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. (Roll the steak making sure you roll with the grain not against it so that when you serve it you cut against the grain and get beautiful even slices and not shoe string!)
  4. Heat the remaining 3 tablespoons of oil in a large nonstick deep pot on medium heat ( if you don’t have a nonstick deep pot , just use a large nonstick skillet to brown the braciole and then continue to cooking process into a different deep pot)
  5. Brown the braciole for 4 to 5 minutes. Once the braciole has browned remove it to a plate and using remaining oil drippings sauté the onion until tender and translucent about 4 to 5 minutes, add the braciole in with the onions and add the red wine. Let the wine cook for just a minute so that the alcohol can cook out and add the crushed tomatoes. (If the crushed tomatoes are very think add ½ cup of water to the pan as well to thin it out slightly) season with salt and pepper to taste.
  6. Place a lid on the pan an turn the heat down to medium low and cook for 1 hour and 15 minutes, turning it 3 times during cooking, for even cooking and this also helps to keep the braciole moist and tender all around.
  7. Once the braciole has cooked remove from the pan and let it rest for 10 minutes before carving it. Add the fresh basil to the sauce and continue to cook it for 5 more minutes. (Wile the braciole is resting bring a large pot of boiling water to a boil and cook some rigatoni or penne pasta to soak up all that delicious sauce, for a complete meal!)
  8. Ladle some of the sauce on a platter and place the sliced braciole over the sauce. Spoon some more sauce over top and to keep it moist and sprinkle with fresh basil. Serve with a side of pasta and fresh crusty Italian bread! Even if you’re not Italian this dish will make an Italian out of you! Recipe By: Laura Vitale
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Old Fashioned Mac and Cheese

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Growing up, we all loved it

Mac & Cheese, old fashioned farm style

The perfect side dish, winter .. fall .. spring and summer.

Everyone wanted more!

Great with BBQ

 

Check out my old recipe

Chicken Pakhi Biryani
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Print Recipe
This is another variation of chicken biryani where chciken and rice are cooked seperately till almost done and later layered and finished to perfection
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Chicken Pakhi Biryani
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is another variation of chicken biryani where chciken and rice are cooked seperately till almost done and later layered and finished to perfection
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Soak basmati rice in a container for 30 min.
  2. Take a pan add oil,garam masalas,onions sliced,salt,ginger garlic paste mix well let the onions become into slight golden colour then add the chicken.
  3. Spread the chicken evenly in the pan then add Biryani masala,green chillies,mint leaves,coriander leaves,lemon juice,red chilli powder,curd close the pan with the lid and cook for 10 min.
  4. Take a bowl add water to cook rice, let the water boil, then add little oil,salt,zeera and soaked rice into it cook till the rice is done up to 90% once it is done remove it and strain the rice.
  5. Now remove some chicken in another bowl then add rice,fried onions,mint leaves,coriander leaves,saffron, then add chicken,min,coriander,saffron,onion fried close it with a lid.
  6. Now take bowl add all purpose flour make dough and seal the lid to avoid steam,keep it oven for 20 min
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 Old Fashioned Mac and Cheese
Grandma made it, everyone loved it .. and, still does! The crunchy, baked cheese exterior made the difference.
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Course Main Dish
Cuisine Classic American, Pasta
Cook Time 45-60
Servings
people
Ingredients
Course Main Dish
Cuisine Classic American, Pasta
Cook Time 45-60
Servings
people
Ingredients
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Rating: 0
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Instructions
  1. cook and drain pasta about 2-3 minutes less than the directions
  2. butter baking dish, place a layer of macaroni with few dabs of butter and cover with cheddar cheese
  3. Make a 2nd & 3rd layer, without tapping the pasta down or it will be too thick
  4. Pour milk in so that it is about 1 1/2 inches from the bottom
  5. bake at 400 degrees for 45 - 60 minutes, depending how crispy you want it
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Beef Bourguignon

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Son John’s favorite French dish, some fond memories at home too …

A real treat, but it takes several hours to make.

Print Recipe
 Chicken Pakhi Biryani
This is another variation of chicken biryani where chciken and rice are cooked seperately till almost done and later layered and finished to perfection
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak basmati rice in a container for 30 min.
  2. Take a pan add oil,garam masalas,onions sliced,salt,ginger garlic paste mix well let the onions become into slight golden colour then add the chicken.
  3. Spread the chicken evenly in the pan then add Biryani masala,green chillies,mint leaves,coriander leaves,lemon juice,red chilli powder,curd close the pan with the lid and cook for 10 min.
  4. Take a bowl add water to cook rice, let the water boil, then add little oil,salt,zeera and soaked rice into it cook till the rice is done up to 90% once it is done remove it and strain the rice.
  5. Now remove some chicken in another bowl then add rice,fried onions,mint leaves,coriander leaves,saffron, then add chicken,min,coriander,saffron,onion fried close it with a lid.
  6. Now take bowl add all purpose flour make dough and seal the lid to avoid steam,keep it oven for 20 min
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 Beef Bourguignon
A Wonderful French Beef stew
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Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
People
Ingredients
Baby Onions
Mushrooms
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
People
Ingredients
Baby Onions
Mushrooms
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Instructions
  1. Cut the beef into large chunks, 2-3 inches (7 cm). Pat them dry with kitchen paper, to remove the excess moisture. Remove the rind of the bacon with a knife but don't throw it away. Cut the bacon into small pieces, cubes or strips; remove any small bones or gristle. Simmer the bacon and the rind in boiling water for about 10 min, skimming off the foam that rises to the top, then drain and set aside. You need an oven-safe, cast-iron casserole with a heavy lid, about 12x13 ¾ inches (30x35cm), large enough to hold all the ingredients.
Baby Onions
  1. Place it over the heat, add the extra virgin olive oil and heat until hot, then add the blanched bacon; sauté for about 10 min, until light brown, over medium-high heat. Drain with a slotted spoon and sear the meat in the bacon grease; add the meat a few pieces at a time, leaving enough space between them so that they brown evenly on all sides and you don't lose any juices. Keep the heat high; transfer to a plate or a bowl until all the meat has been seared. Be careful not to burn the bottom of the casserole so make sure not to leave it empty. Add the carrots and the onions, roughly cut into cubes, lower the heat a bit and sauté for about 10 min, stirring occasionally. Return the bacon to the casserole, stir, add the meat, salt and pepper. Cook until the meat juices have evaporated, then sift in the flour, in two times. Preheat a fan oven to 480°F (250°C) because we'll place the casserole in the oven for 10 min; after the first 5 min, stir the meat and finish browning. Place the casserole in the oven without the lid. Lower the heat to 265°F (130°C) and change the setting to static, then pour in the wine and the beef broth, the liquid should come about ½ inch (1 cm) over the meat; pour a little of the broth into a small bowl, add the tomato paste and mix to dissolve, then add to the casserole, meanwhile turn on the heat. Add the blanched bacon rind and the herbs, thyme, rosemary and bay, tied together, and crush two cloves of garlic into the casserole. Stir well and bring to a simmer, cover with the lid and place in static oven at 265°F (130°C) for at least 3 hours. The liquid should simmer rather than boil. Our boeuf bourguignon has finished cooking, turn off the heat and allow to cool in the oven. The baby onions are already peeled, slice off the bottom, wash and pat them dry. Do the same with the mushrooms, cut off the root end, wash and cut into quarters, if large, or halves, if small. Begin with the baby onions: put the butter, the oil and a bay leaf in a pan, add the onions and sauté for at least 10 min. Once browned, add the broth, salt and pepper, cover with a lid and cook until softened. Move on to the mushrooms: in a pan, sauté a clove of garlic in oil, add the mushrooms, sauté until they start to release their water, then season with salt and pepper and cook until cooked through but still firm. You can add a sprinkle of chopped parsley. Take the cooled boeuf bourguignon, take out all the meat and set aside; remove the rind, the herb bouquet, then pour all the liquid into the bowl. Return the meat to the casserole, take the mushrooms and transfer to a strainer, so that the drippings drain into the bowl; add the mushrooms to the meat, then repeat with the onions. Add the baby onions to the meat, return the casserole to the stove and blend the liquids with an immersion blender. To skim off the fat, place the bowl in the freezer for at least 30 min until the fat rises to the top, then remove with a spoon.
  2. Transfer the resulting sauce to a large shallow saucepan and allow to thicken until it coats the back of a spoon. Turn off the heat and ladle the sauce over the meat, mushrooms and baby onions. Serve with rice, cooked in beef broth, or fresh egg tagliatelle.
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Chicken and Sausage Stew

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Sausage with Peppers and Onions over Rice

This recipe is similar to the more traditional “Chicken Cacciatore“, click to see recipe. Even better, check Chicken Scarpariello out a family favorite.

So many ways to enjoy Italian food ..


Chicken and Sausage Stew
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Rating: 5
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Traditional Italian Sausage and Peppers, with a few extra ingredients. This is the stew recipe, with pasta. However, you can easily make just sausage with pepper & onions and serve over rice.
Servings Prep Time
4-6 People 30 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 People 30 minutes
Cook Time
30 minutes
Chicken and Sausage Stew
Votes: 1
Rating: 5
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Print Recipe
Traditional Italian Sausage and Peppers, with a few extra ingredients. This is the stew recipe, with pasta. However, you can easily make just sausage with pepper & onions and serve over rice.
Servings Prep Time
4-6 People 30 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 People 30 minutes
Cook Time
30 minutes
Ingredients
Servings: People
Units:
Instructions
  1. Place chicken and water in large kettle and bring to boil. Cover and simmer until chicken almost falls from the bone
  2. Remove chicken and stock. Chill stock. Remove chicken from bone and cube, then set aside.
  3. Puncture sausage skin, and boil in water for 20 to 30 minutes
  4. Drain sausage, then pan fry sausages until brown. Cool and cutup into small pieces, then set aside.
  5. Cook bacon in a dutch oven, then drain and reserve 1 tsp of drippings. Sauté the garlic in the drippings
  6. Skim the fat from the chicken stock, adding 5 cups to the dutch oven.
  7. Add chicken, sausage, bacon and oregano then cover and simmer 10-15 minutes.
  8. Add tomatoes, tomato sauce, pasta, salt & pepper and simmer 10 minutes more.
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Mama’s Meatballs

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It’s only appropriate that I include “Mama’s Meatballs” as my first recipe. I began cooking in 1953 (8 years old), and I was assigned to help (sous chef) quickly rising form grating bread and cheese to helping out on our Sunday Dinners for family. Mama’s Meatballs is the single biggest dish I’ve prepared over the years, and I always think of “Mama”.

Some History

I was born on March 5, 1945. Shortly afterwards, my parents were divorced and my Grand Mother (mom) raised me.

Not really related, but a few years later when I was 12, I became a Doo Wop singer too (What’s a guy born in Brooklyn to do). Click on the link to see some of my Doo Wop Buddies from way back when. Also, checkout a recent show,

My Mom passed when I was 20, and I moved in with my dad for a few years, before getting married.

I’ve also produced a short video, on our life and times.

Checkout my show, for memories of then and now.

Well, since I’ve setup a website showing many of my adventures, you might want to see more of my history, videos, etc. Click on the link for more.

Recipes, Now Showing

Whenever possible, I will be updating my story and recipes to include some additional information, albeit me or the recipe, techniques, etc.

Check out my recipe for Mama’s Meatballs

And now, the real story and recipes begin ..

I’m also including one of my all time favorite chef’s Laura Vitale, I’ve watched her make her recipes, then subscribed to her site, and finally bought her cookbook. Laura has defined the essence of food blogging. She provides both the recipes as well as the tutorial. I’m a big believer in both.

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 Mama's Meatballs
My nonna makes these just about every Sunday, I can’t imagine Sunday sauce without them. I make so many different kinds of meatballs I have lost count. But these are without a doubt my absolute favorite!! Eating these reminds me of sitting on my pop pop’s lap and him try to eat his meatballs and me picking at his plate. Food is so much more than just fuel, its memories, its family it’s what feeds my soul by reminding me of such special moments in my life. I hope you guys enjoy these as mush as my family and I do. They are seriously awesome! Recipe By: Laura Vitale
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Rating: 0
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Course Main Dish
Cuisine Italian
Prep Time 30 Minutes
Cook Time 1 hour
Servings
People
Ingredients
Italian Sunday
  • 4 People Meatballs Collection of Recipes for an Italian Sunday
Course Main Dish
Cuisine Italian
Prep Time 30 Minutes
Cook Time 1 hour
Servings
People
Ingredients
Italian Sunday
  • 4 People Meatballs Collection of Recipes for an Italian Sunday
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Rating: 0
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Instructions
  2. 1) In a large bowl mix together all of the meatball ingredients except the ground meat, and using a fork mix everything to combine.
  3. 2) Add the ground meat and just mix everything to combine but do not work the meat too much other wise you will end up with tough meatballs. Shape meatball into about gold ball size, making sure to work the meat as little as possible.
  4. 3) In a large deep non stick pan, preheat the oil over medium heat. Add the meatballs in batches and cook for a couple minutes on each side. Remove from the pan to a plate.
  5. 4) In the same pan using the same oil and drippings, add the chopped onion and season lightly with salt and pepper. Cook for about 5 minutes or until tender. Add the wine and cook for 1 minute.
  6. 5) Add the tomato puree and give everything a nice stir. Gently place the meatballs in the sauce, making sure they are completely covered in the sauce. Turn the heat down to low and partially cover the pan with a lid. Cook for about 1 hour and 45 minutes, stirring frequently to make sure the bottom doesn’t cook to quickly.
  7. 6) Remove the lid and season with salt and pepper to taste. Add some fresh basil leaves and serve!
  8. 7) How you choose to eat this dish is totally up to you. You can serve it with pasta, rice, polenta or you can serve it my favorite way which is with crusty Italian bread.
Recipe Notes

[recipe]

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Check out Laura’s fun video!

This, as well as all my recipes, will include both the recipe as well as the video and links back to the authors.

This recipe, as well as others, are being added to the Traditional Italian Dinner group. The Traditional Italian Dinner group will include my appetizers, entrees, breads, pastas, and desserts.

BTW, our Traditional Italian Suppers began about 1pm and usually ended between 8-10pm. This was fun, filling and fattening (lol). Click on my link for some fun memories of our times.

Thanks for viewing,

John

 

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