Recipe Sicilian Rice Balls - Aracini

ARICINI SICILIANA

SICILY

HOW to MAKE ARANCINI 

SICILIAN RICE BALLS

alla NINI

CANTANIA, SICILY

Un ARACINO

SICILIA

Recipe

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

Bellino Makes New Yorks Best Burger

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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.

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The BEST BURGERS I'VE HAD in NEW YORK

Cooked at My House in GREENWICH VILLAGE

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

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#BestBurgerNewYork by #BELLINO

#DanielBellinoZwicke

#BestBurgersNewYork

#BellinoMakesNYbestBURGER

Homemade Pasta Pork Ragu Recipe

 

GREAT GRANDAUGHTER BIANCA WATCHES

TAGLIATELLE with PORK RAGU

From The MARCHE

BIANCA DOES a TASTE TEST

SHE GIVES IT a THUMBS UP

And EVERYONE LAUGHS

The WORLDS TASTIEST PAST

RAGU BOLOGNESE

And Other MEAT RAGU'S

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Lasagna Lasagna Lasagna Recipes

 

LASAGANA NAPOLETANA CARNEVAL

alla FRANCA

With LITTLE MEATBALLS

LASAGNA 

LASAGNA CARNEVAL por NATALE

With RAGU NAPOLETANA

RECIPE

LASAGNA

BOLOGNESE virsus NEAPOLITAN

NAPOLI virsus BOLOGNA

LASAGNA NAPOLETANA

alla ZIA FRANCA

NAPOLI

LASAGNA BOLOGNESE

RECIPE

LASAGNA della CASA

alla MARIA e ANITTA

Of  BOLOGNA

ANNITA & MARIA

TWINS Annita & MARIA

And Nobody Knows Who is Who in this Picture

The LADIES Have No IDEA Themselves

"So CUTE"

LASAGNA alla MARIA

The RAGU BOLOGNESE COOKBOOK

The WORLDS BEST RAGU BOLOGNESE

RECIPE

LASAGNA all BOLOGNESE

And MORE ...

AMAZON.com

LASAGNA BOLOGNESE

RECIPE

LASAGNA CARNEVAL NAPOLETANA

RECIPE

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

LOCAL RECIPES

And TRAVEL GUIDE

RECIPE LASAGNA NAPOLETANA

And MORE ...

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Penne Vodka Recipe Spicy or Not

 

RIGATONI al VODKA

Recipe

PENNE al VODKA Recipe

Recipes

FAVORITE ITALIAN FOODS

And SECRET RECIPES

AMAZON.com

PENNE al VODKA Recipe 

INGREDIENTS :

3 tbsp. butter

1 Shallot, minced

2 cloves Garlic, minced 

1/2  cup Tomato Paste

1/2 tsp. crushed Red Pepper Flakes (Optional) or more if you like it Spicy

2 tablespoons Vodka

Kosher Salt

1 lb. Shor Maccheroni Pasta (Penne or Rigatoni)

1/2 cup Heavy Cream

1/2 cup freshly grated Parmesan Cheese

1. In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
2. Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes. 
3. Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.
4. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining.
5. Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.

NOTE : The Red Pepper Flakes are optional. You canmake the sauce with a half teaspoon of Red Pepper Flakes, or none at all.

To make Pasta with SPICY VODKA SAUCE, add 1 tablespoon or more Red Pepper Flakes, or whatever amount you like.

The Perfect BURGER Recipe

 

The Perfect BURGER by The DUDE

BURGERS & DOGS What’s more American than Hamburgers and Hot Dogs? Answer: Nothing! Not even Apple Pie! Doesn’t even come close. Americans probably eat 100 times more Burgers than Apple Pie. This is true of the beloved Hot Dog too, and the reasons The Dude Loves both.    Hot Dogs are one of the easiest things you can ever want to make, and The Dude, Walter, Donny, and Brandt all love them. Bunny too, especially Bunny. Get it? Bunny likes Hot Dogs. “That Slut, she Kidnapped herself,” says Walter.    Donny, as we all know really loves a good In-N-Out Burger, and Carneys too, or Chili Dogs at Pinks. Dude most of the time goes out for a Burger, but he likes makin em at home too. But when it comes to Chili Dogs, Dude prefers them at home, especially since he makes his awesome Cowboy Chili once or twice a month and often has Chili on hand. So the Dude besides making Burritos and Tacos, always makes a good number of Chili Dogs too.    And when Dude makes some tasty Chili he usually invites Walter and Donny over for a couple Dogs before they head over to the Bowling Alley. Walter and Donny do appreciate The Dudes tasty Chili Dogs before or after a good night of throwing Gutters but hopefully mostly Strikes. “Fwehh I’m on fire tonight. Mark it Dude,” (says Donny after throwing a Strike). It’s Good Old Fashion American Fun; Chili Dogs, Beer, and Bowling.    Yes Hamburgers & Hot Dogs, Frankfurters, Weenies, or simply Dogs, millions of each are eaten every day of the week. They are part of the American Fabric, Dudes World, mine and yours, Achievers too.    Cooking them? The Hot Dogs? The Easiest way is to boil them. You can cook them in a frying pan with a little oil, which browns them nicely and is super easy. This is the way Dude most often does them, but he’ll occasionally boil them too, especially when he’s gonna throw on some Cowboy Chili & Cheese. What’s better than that?    Now the Burger, that’s a little more complicated. You’re are dealing with raw meat here. Ground raw meat at that, and you need to cook the Burger according to the way you like them; rare, medium, well done, whatever? A Hot Dog is already cooked and all you’re doing is heating it up and adding Chili or “What Not.”    The single most important thing with a Burger is that the meat is fresh! “Super Fresh” at that, Dude says. What kind of meat? Well chopped-meat, Ground Beef. Ground Chuck or Ground Sirloin are most popular. And you usually want to get ground beef that has a fat content of between 15 and 20% fat. Twenty percent fat is better for tastier juicy Burgers.    Dude wants you to know the most important thing after freshness when it comes to Burgers is to keep it simple. Don’t mix flavorings like spices and other things into the meat. The only seasonings you need when making a Burger is Salt & Black Pepper on the outside of the beef patty. After the Burgers are cooked, you can add; Mustard, Ketchup, slice raw or sautéed onion, maybe sliced tomato, and lettuce. And of course, a slice or two of Cheese thrown on top is always great. Being a Californian, Dude likes to make a California Burger at times, with a slice of ripe Tomato and Avocado, or a New Mexican, with some good Green Chili Sauce.    But Dudes favorite is a plain ole Cheeseburger or, you guessed it, Chili Cheeseburger now and then, though most often Dude reserves the Chili for the Dogs. And yes, Bacon is always great. After these aforementioned items, if you want more, then you are going overboard and killing a good thing. Keep it simple Dude says. You want to taste of the Beef, and embellished by either a little mustard, Ketchup, onion, and maybe lettuce and tomato, yes, The California Burger, it’s okay.    Burger Size? Dude doesn’t like burgers that are too thick as some like them. The best size is about a half-inch to ¾” thick and round to fit a Burger Bun perfectly or just slightly going out past the bun, just a little. And the best Burgers are cooked on a Flat Top surface in their own fat. Forget about cooking on a hot grill that leaves hard burnt surfaces and you lose the tasty fat when in falls through the grill slots. That’s lost forever! Sad! “The tastiest Burgers gotta be cooked in their own fat,” says the Dude.    At home, The Dude says cooking your burgers simply in a frying pan with a bit of oil added in, is the best and tastiest way to go.    And when serving your burgers at home, you might want to serve some nice pickle spears on the side, along with some Potato Chips. That’s The Dudes favorite way, with some Chips and a couple Sour Pickle Spears on the side. Yummm!!! 

Make em, Enjoy em, and always Abide, says our Hero, The DUDE.

   

Dudes BACON CHEESEBURGER

Abide in It !

  The DUDE BURGER Dude says this is Thee Classic Burger. His rendition of an In-N-Out Double-Double that he and Donny developed follows this one (The Dude Burger). As for taste and what not, Dude likes them both. When he’s experimenting a little; throwing on some Green Chili, Bacon, or Cowboy Chili, Dude uses this one. Dude says, try em both. You’ll like. INGREDIENTS for 4 DUDE BURGERS: 1 ¼ Lb. Fresh Good Quality Ground Beef (15-20% fat) Salt & Pepper 4 or 8 slices good quality American or Cheddar Cheese 4 Hamburger Buns 2 tablespoons vegetable oil Ketchup (Heinz is the Best)

OPTIONAL INGREDIENTS: Sliced raw Onion or sautéed Onions, Bacon, Mustard, Pickles, Lettuce, Tomato  

DUDE BURGER COOKING INSTRUCTION:

Divide the Ground Beef into 4 equal parts. Shape Beef into Patties about ½ inch thick. Heat a frying pan (Skillet) over medium heat for 3 minutes. Add oil, and heat 15 seconds. Turn flame up to high. Add raw beef patties. Cook 2 minutes. Season burgers with Salt & Pepper, turn the heat down to medium, cook for two minutes.. Turn heat back up to high. Turn burgers over to other side. Cook for two minutes until Burgers are about medium well, which is the Best way to cook a burger. Cook a little less if you want a medium Burger and less still if you want your cooked Burger Medium Rare. BURGER NOTES: To cook your Burgers on the back-yard grill, it usually takes about 6 minutes to cook a Half-Inch Thick Burger depending on the heat of the grill, about 4 minutes on the first side and then you turn the burger over and cook it two three minutes on the second side. Also, make sure not to make the common era of flipping your burger several time. You need to flip it once to get the best results. Yes, just once. That’s it, 1 Tim, and as Roberto Duran would say, “No Mas!” A good trick for you to know, which most home cooks do not know is that you can use a knife to poke into the center of the burger to see how much it is cooked in the center. If you look into the center and see it is rarer than you would like it to be cooked, then you will know that you have a few more minutes to cook it. This is a great trick to know for all cooking, so get in the habit of doing it as it is one of the greatest pieces of cooking knowledge you’ll ever get. This is particularly good method to use when cooking chicken or turkey to look inside to see if the bird is cooked through or if it is still a little raw and you’ll need to cook it more. As we have laid out instructions to cook a Burger on an outdoor grill as many like to cook them this way. We will reiterate that personally, we feel cooking a Burger cooked in a pan or a Flat-Top-Grill where the Burger can cook in its own fat is the Best way. It gives the burger more flavor, and the burger gets evenly browned, but if you want to cook the burgers on an outdoor grill, that’s your choice and your prerogative as the Stranger would say.   Note: The above recipe is for 4 Dude Burgers. If you want just one then just use a ¼ of the amount of ground beef, Hamburger Buns, and Cheese. To make 2 Burgers, cut the ingredient amounts in-half.

          

GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK

AVAILABLE on AMAZON.com

Being TONY BOURDAIN

FOODPORN

TEE SHIRT

KING of BURGERS ?

It's WIMPY !!!!

WIMPY BURGER Tee SHIRT

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Italian Meatballs Recipe

 

Fried Meatballs

Watch GENARO CATALDO make His Father's

SPAGHETTI and  MEATBALLS RECIPE 

"YES IT IS ITALIAN" !!!!

GEA\NARO CATALDO and HIS DAD

The AMALFI COAST

SPAGHETTI and MEATBALLS alla CATALDO

FAVORITE ITALIAN FOODS

And SECRET RECIPES

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CLEMENZA !

"DON'T FORGET the CANNOLIS"

TEE SHIRT

FRANCIS FORD COPPOLA 'S

The GODFATHER

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