Irish Soda Bread

March 19, 2012 By 1 Comment
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Irish Soda Bread

  • Prep time: 15 minutes
  • Cook time: 60 minutes

Ingredients

  • 3 1/2 cups of bread flower
  • 2/3 cup of sugar
  • 1 teaspoons of salt
  • 1 tablespoon of baking powder
  • 1 1/2 cups of raisins
  • 2 eggs slightly beaten
  • 1 1/2 cups of buttermilk
  • 1 teaspoon of baking soda
  • 2 tablespoons of melted butter
  • 1/2 tablespoon of butter

Directions

Preheat Oven to 375 degrees, and with a 1/2 of tablespoon of butter grease a 8 1/2″ loaf pan.

Then in a medium size bowl mix your flour, sugar, salt, baking soda, and baking powder and as your are mixing this put raisins in gently coating them in the dry mix.

Then in a separate bowl combine your eggs, milk, and butter and mix, and then add to the dry ingredients and mix with spoon by hand till moist, it will be thick and sticky.

Then place the mixture in the greased pan and try to evenly flatten batter as best as you can, it will rise in the middle as it bakes for 1 hour.

Remove from oven and let stand for 10 minutes before slicing, and serve the Irish Soda Bread with some butter on top and enjoy this great traditional recipe that was given to me by Patti G .

Serves 6 to 8

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Filed Under: Appetizers, Bread, Breakfast, Dessert, Recipes Tagged With: ,

J. T. ‘S Octopus in red wine sauce

February 26, 2012 By Leave a Comment
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J.T.’S Octopus in Red Wine Sauce

  • Prep time: 10 minutes
  • Cook time: 1 hour and 20 minutes

Ingredients

  • 2lbs of Octopus
  • 1 bottle of 750ml red wine
  • 1 lemon
  • 1 teaspoon of garlic powder
  • 1 tablespoon celery salt
  • 1 teaspoon of fresh ground pepper

Directions

In a medium size pot which holds about 4 liters place the red wine and turn on the heat to medium – high. Let it boil for 5 minutes than take the Octopus and dunk it three times into the wine and on the third time leave it in there for 1 hour, i was told you want to shock the octopus thats why you do the dunking part.

after one hour turn on your BBQ grill and turn the heat up high while this is getting hot, take out the octopus and let it sit for five minutes, and than cut it up to bite size pieces and place it into a steel grill pan.

Than cut a lemon in half and place the steel grill pan with the octopus on the grill and squeeze that half a lemon all over it and let it cook for 15 minutes, mixing it every 3 – 4 minutes.

Then remove from the grill and place the octopus on a plate and sprinkle that salt, garlic, and pepper over it and the other half of the lemon over it and serve your J.T.’s Octopus with red wine sauce with some bread and a glass of chianti and enjoy.

Serves 4-6

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Filed Under: Appetizers, Fish and Seafood, Main Dishes, Recipes Tagged With: , ,

Broiled Tomatoes

February 9, 2012 By Leave a Comment
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Broiled Tomatoes

  • Prep time: 10 minutes
  • Cook time: 15 minutes

Ingredients

  • 4 medium size vine tomatoes
  • 1/4 cup of olive oil
  • 4 medium size garlic gloves minced
  • 1 tablespoon of chopped parsley
  • 1 teaspoon of kosher salt
  • 1 teaspoon of ground pepper

Directions

Cut your tomatoes in half and place them on a baking sheet cut side down, then You will need to move your tray in your oven to the middle, and place your broiler on your oven, on hi, then place your baking sheet with the tomatoes in for five minutes.

As this is cooking, in a small bowl place the garlic that you minced, the olive oil, and parsley and mix for a minute.

Than after five minutes remove the tomatoes from the oven and flip them over and drizzle your mix over the tomatoes, and then place the tomatoes back in the oven and let it cook for ten more minutes.

Then when they are ready, remove from oven, and sprinkle the salt and pepper over them, let sit for five minutes and than serve this great simple traditional dish of Broiled Tomatoes with some cheese and wine and enjoy.

Serves 4-6

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Filed Under: Appetizers, Recipes, Salads, Vegetables Tagged With: , , , ,

Penne Pasta With Sausage And Mushroom Sauce

February 3, 2012 By Leave a Comment
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Penne Pasta With Sausage And Mushroom Sauce

  • Prep time: 20 minutes
  • Cook time: 55 minutes

Ingredients

  • 6 sweet sausage
  • 1 and 1/2 ounces of canola oil
  • 1 medium size eggplant
  • 2 large Porta Bella mushrooms
  • 6 medium size vine tomatoes
  • 1 medium size red onion
  • 1/2 cup of white wine
  • 1/2 tablespoon fresh ground pepper
  • 1/2 tablespoon of kosher salt
  • 2 garlic cloves
  • 1 tablespoon of parsley flakes

Directions

I usually chop up the ingredients as i go but with this dish i was told from my Zia Antonella to prepare all the ingredients first so here we go. Make sure you wash all ingredients before using, thats what she told me, have to love it.

Take the sweet sausage and remove the skin from them and place the meat to the side, than peel the skin off the eggplant and cut it in half the long way and you want to dice up the eggplant to small dice pieces than place to the side, than you take the mushrooms and dice them up to small dice piece also and place to the side,than in a deep dish you want to dice up the tomatoes, use a deep dish so when you dice it up you keep the juices that come out, it doesn’t have to be small dices, and place on the side, than take the medium onion and cut it in half and chop it to thin 1/4 moon shapes and place on the side, than take the garlic and chop to small pieces not minced though and place to side.

Than over a medium heat place the large deep skillet and place the oil, garlic and the onions and let them cook for 15 minutes but constantly mixing, this is why you need to prepare all ingredients you are going to be constantly mixing.

Than place the meat and the parsley in the pan and let it cook for ten minutes again just keep mixing and as you are mixing you are going to be breaking apart the chop meat to small pieces as it cooks.

Than you add the mushrooms to the pan and again you want to just keep mixing all the ingredients together for ten minutes and continue to break up the chop meat.

At this point you want to start boiling water for the penne pasta which on average takes 20 minutes to cook al dente between boiling water and cooking pasta, once the pasta is ready drain and place back in the pot and place to the side.

than to the pan with all the ingredients add the tomatoes, just keep mixing it for ten minutes.

than add the salt, pepper and the wine and mix for ten minutes.

Than let it stand for five minutes, than place a Pasta Server Spoon full of the mix into the pot with the pasta, and mix, than in a bowl make a serving of the pasta, and add some of the mix on top of the pasta, and serve your traditional Penne Pasta With Sausage and Mushroom sauce and enjoy.

Serves 4-6

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Filed Under: Main Dishes, Pasta Dishes, Pork, Recipes, Sauces and Gravies, Sausage Tagged With: , ,

Mom’s Lentil Soup

February 2, 2012 By Leave a Comment
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Mom’s Lentil Soup

  • Prep time: 15 minutes
  • Cook time:1 hour and 50 minutes

Ingredients

  • 1 16oz bag of lentils
  • 1 once of olive oil
  • 1 tablespoon of parsley
  • 9 garlic gloves
  • 2 sticks of celery
  • 1 large carrot
  • 1 tablespoon celery salt
  • 1/2 tablespoon fresh ground pepper
  • 15 and 1/2 cups of water
  • 3 skinned tomatoes

Directions

In a large pot place 15 cups of water, than add the salt, pepper, and parsley, then chop up the garlic cloves into four pieces and place them in the pot also, then take the three tomatoes and crush them in your hands over the pot and place them in the pot also,i use the Vantia italian peeled tomatoes in a can but you can use what you like, than cut the celery in half long ways and chop that up into small pieces and place in pot also, than do the same with the carrot, cut in half the long way, than chop into small pieces and place into pot, than place the olive oil in the pot and put the cover to the pot on and turn on flame to medium and let cook for 30 minutes but after 10 minutes you need to leave cover on but not fully, enough to place a wooden spoon in and let sit for the remaining 20 minutes, the last ten minutes you want to mix every five minutes.

As this is getting ready in a medium bowl place a 1/2 cup of water and put the lentils in there also and let sit.

Than after the 30 minutes drain the water from the medium bowl with the lentils, and place the lentils into the pot, mix for about a minute, than place the cover back on again, not all the way, enough to get a wooden spoon in and let cook for 1 hour and 20 minutes, mixing it every 20 minutes.

Then when it is done you will see that some of the water evaporated from the pot, than you know its ready, it should be more like a thick gravy then watery, than let it sit for 10 minutes with the cover off.

And than serve your traditional Mom’s Lentil Soup and enjoy. Did you know the Italian Tradition is, if you eat a bowl of lentils before the ball drops for the new years its good luck.

Serves 4-6

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Filed Under: Pasta Dishes, Recipes, Soup and Stew Tagged With: , , , , ,

Prosciutto Bread

February 1, 2012 By Leave a Comment
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Prosciutto Bread

  • Prep time: 2 hours and 30 minutes
  • Cook time: 30 minutes

Ingredients

  • 1 package of active dry yeast
  • 1 teaspoon of granulated sugar
  • 2 tablespoons of olive oil
  • 3 cups of bread flour
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of ground black pepper
  • 1/4 pound piece of prosciutto
  • 1 tablespoon of butter
  • 1/8 of a pound piece of mild provolone
  • 1 cup of hot water

Directions

In a medium size bowl place the 1 cup of hot water, the yeast, and the sugar and mix for about two minutes and than let it stand for ten minutes you will start to see some bubbles.

Than in a large baking pan place a 1/4 cup of flower and spread all over pan, than add 2 and 1/2 cups of the flower to the yeast mix,and add also 1 tablespoon of the oil,the salt, and the pepper also to the mix, than mix for 1 minute, than place of the flowered baking pan, i use the baking pan instead of just counter surface only because its easy to clean, than knead the dough for 10 minutes, which you will see the dough get smooth.

Than grab a large bowl and take 1/2 tablespoon of butter and grease the bowl, than take the dough, roll it like a softball and place it into the bowl rolling it a couple of times so the butter gets on the dough, than cover the dough, i use wax paper to cover but you can use what ever you like, place in a warm area and let it rise, it takes about 1 hour before it doubles.

Than take a large baking pan and grease with 1/2 tablespoon of butter and place to the side, than uncover the dough and punch it down. Than take another baking pan and place a 1/4 cup of flour on it and place the dough on the floured pan and knead for two minutes than flatten it into a 9 by 15 inch rectangle shape.

Than grab the Prosciutto and provolone and cut it up to small dice pieces and evenly place it all over the dough you just formed, then fold the dough to enclose the provolone and prosciutto, fold it a couple of times, Than cut the dough in half and roll each piece to form a 16 to 20 inch rope, than loosely twist the 2 ropes together, than on the greased baking pan, place the dough in the pan and form them into a circle, and tuck the ends under the adjoining piece. Than cover with wax paper loosely until it rises which is about an hour.

Than preheat oven to 400 degrees, than place the other tablespoon of oil in a shot glass and take a brush and lightly brush the surface of the dough with the remaining oil, than place in the oven for 30 minutes.

than take out and let sit for five minutes and cut and serve your traditional Prosciutto Bread and enjoy, It does serve 4-6 but i can probably eat one by myself.

Serves 4-6

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Filed Under: Appetizers, Bread, Pastries, Recipes Tagged With: , , , ,

Valentine Kiss Martini

January 29, 2012 By Leave a Comment
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Valentine Kiss Martini

  • Prep time: 2 minutes

Ingredients

  • 1 ounce of vodka
  • 3 ounces of fruit punch
  • 1/2 blood orange squeezed
  • 3 – 5 cubes of ice
  • 1 slice of blood orange to garnish

Directions

In a drink shaker place the ice cubes, than pour the fruit punch, i used gatorade fruit punch but you can use which ever you prefer, than pour in the vodka, again this is your choice but i used the Absolute Miami vodka and also used the Alpine blu vodka which is great for mixing any drink, than squeeze the half cut blood orange into the shaker and shake for about ten seconds pour into a martini glass and serve a Valentine Kiss Martini with your garnish and enjoy, and make everyday Valentine.

Serves 1

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Filed Under: Appetizers, Beverages, Recipes Tagged With: , , , ,

Stuffed Veal Roast With Potatoes And Onions

January 23, 2012 By Leave a Comment
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Stuffed Veal Roast With Potatoes And Onions

  • Prep time: 10 minutes
  • Cook time: 1 and 1/2 hours

Ingredients

  • 3 lb stuffed veal roast
  • 3 tablespoons of kosher salt
  • 2 teaspoons chopped thyme leaves
  • 2 teaspoons Italian parsley
  • 2 teaspoons rosemary
  • 2 teaspoons minced garlic
  • 3 tablespoon fresh ground pepper
  • 4 large red potatoes
  • 1/2 of a medium size red onion
  • 1 and 1/2 cups of water

Directions

Preheat Oven to 400 degrees, than chop up the four potatoes to 1 by 1 inch pieces and slice up the onion to 1/4 pieces, and in a deep baking pan place the stuffed veal roast, and the potatoes and onions.

I did not stuff this myself i had Pete’s meat market on Arthur avenue in the Bronk stuff it and he stuffed it with spinach, provolone, and prosciuto and seasoned it also, have to support your local mom and pops. Than place the water in the pan and sprinkle all the other ingredients over the potatoes and roast, than cover pan with tin foil and place in the oven for 30 minutes.

Than after 30 minutes take the foil off, drop temperature to 375 degrees and let sit in oven for another hour.

Remove from oven and let stand for 5 minutes before slicing, and serve the Stuffed Veal Roast With Potatoes and Onions and enjoy.

Serves 4-6

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Filed Under: Main Dishes, Recipes, Veal Tagged With: ,

Traditional Fried Shrimp Po Boy

January 23, 2012 By Leave a Comment
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Traditional Fried Shrimp Po Boy

  • Prep time: 10 minutes
  • Cook time: 35 minutes

Ingredients

  • 20 peeled and deveined medium size shrimp
  • 2 tablespoons of water
  • 1 egg
  • 2 teaspoons Italian parsley
  • 2 teaspoons rosemary
  • 2 teaspoons minced garlic
  • 1 tablespoon celery salt
  • 1 tablespoon fresh ground pepper
  • 1/4 cup of corn meal
  • 1/2 cup of all purpose flour
  • 2 cups of extra virgin olive oil
  • 1 loaf of the New Orleans style French Bread the recipe is on the site
  • 1/4 cup of Mayonnaise
  • 1/4 cup of spicy mustard
  • 12 sandwich sliced pickles
  • 12 slices of tomatoes
  • 1/2 cup of shredded lettuce

Directions

In a medium size bowl place the all purpose flour the italian parsley, rosemary, minced garlic, celery salt, and the fresh ground pepper and mix it up. Than in another small bowl mix the egg and water, and in another medium size bowl place the corn meal.

Than in a 2 qt. sauce pan place the oil and heat it up over medium heat.

Than once you notice the oil is hot take a shrimp place it into the flour mix and cover the shrimp, then place it into the egg mix, and last place it into the corn meal mix than place into the oil, i would do four at a time in the pan of oil, then when they are a golden brown color which is about 5 to 8 minutes take them out and place on a plate continue this step until all the shrimps are cooked.

Then take the loaf of bread,i use a New Orleans style French bread because they say its not a Traditional Po Boy unless its on french bread, and cut it into 4 inch pieces which will give you four sandwiches, and cut the bread, but hinge the bread, do not cut all the way open, and on the bottom side of one piece of bread, spread the mayonnaise, than on the top side of the bread, spread the mustard, than on the bottom side again place three slices of the pickles and three slices of tomatoes and some of the salad. Than place five pieces of the fried shrimp inside and close the bread, and serve your Traditional Fried shrimp Po Boy with a Hurricane drink from the site, and enjoy a traditional New Orleans Sandwich.

Serves 4

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Filed Under: Appetizers, Fish and Seafood, Recipes Tagged With: , , , ,

The Hurricane

January 13, 2012 By Leave a Comment
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The Hurricane

  • Prep time: 2 minutes

Ingredients

  • 2 oz of White Rum
  • 2 oz of Dark Rum
  • 2 oz of Passion fruit Juice
  • 1 oz of Orange Juice
  • 1 tablespoon of a lime juiced
  • 1 tablespoon of Grenadine
  • 1 tablespoon of grade B Syrup
  • 1 cherry
  • 1 slice of an Orange

Directions

Place all ingredients except, the cherry and orange slice, in a Drink shaker with ice and shake well, than pour it into a 16 oz glass with ice, garnish with the a cherry and orange slice and enjoy a Traditional New Orleans drink The Hurricane

Serves 1

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