Category Archives: AMERICAN CLASSICS

BUTTERMILK RICOTTA PANCAKES WITH LEMON AND STRAWBERRY SYRUP

strawricottaplns 004PANCAKES!!!  For Breakfast, Brunch, Lunch, Dinner, Snack, Middle of the night…always a good time.  One of the staples of the AMERICAN BREAKFAST SCENE the pancake is like a hug.  Easy to make,  quick to cook, what’s not to like?  The addition of Italian Ricotta to these pancakes gives them a slightly lighter and international flavor.  A bit of lemon is added and a syrup of Strawberries, Limoncello and Lemon Zest add color and flavor to your tall or short stack.  You decide how many you want.  First we will make the Syrup and have that ready for when you delicious cakes are hot.  Oh, why am I talking about Strawberries in the dead of Winter?  Florida knows best.  It’s Strawberry season there and most National stores are carrying the sweet treats right now.  I’m giving this whole meal a little ItalianAmerican mash up…so enjoy!!

STRAWBERRY LIMONCELLO SYRUP

1 PT. SLICED STRAWBERRIES

2 CUPS GRANULATED SUGAR (VANILLA SUGAR IF YOU HAVE IT)

2 TBS WATER

1/8 TSP FRESH LEMON JUICE

1 TBS LIMONCELLO

In a heavy bottomed sauce pan add the Water, Strawberries, Lemon juice, and the Sugar..Mix.  Keep on Low heat and stir frequently.   As this cooks the berries release their juices.  Bring to a low boil once there’s liquid in the pan.  Then reduce to a simmer and add the Limoncello.  Simmer for 5 minutes.  Done.  You should have a pan of beautifully fragrant and red syrup and berries.  Place to the back of the stove.

PANCAKES

2 JUMBO EGGS

3/4 CUP BUTTERMILK

1 CUP RICOTTA CHEESE, WHOLE MILK, DRAINED

1 TSP. LEMON ZEST

1 TBS MELTED BUTTER

2 TBS. VANILLA EXTRACT

1 CUP UNBLEACHED ALL PURPOSE FLOUR, SIFTED

1 TBS. GRANULATED SUGAR

1/2 TSP. BAKING SODA

1/2 TSP. KOSHER SALT

BUTTER FOR GREASING THE PAN BETWEEN COOKING

EUROPEAN BUTTER ( OR A GOOD AMERICAN BUTTER), BROUGHT TO ROOM TEMPERATURE

In a large bowl blend everything up to the flour still it’s all well mixed.  Slowly add the flour, baking soda, sugar, salt to the bowl and gently mix the dry with the wet ingredients.  Mix till smooth.  Let this sit for 5 minutes only.  Heat a non stick or regular skillet.  Grease the surface with butter.  Pour 2 pancakes into the pan leaving some space inbetween.  Or make them as large or small as you want.  The bigger the pancake the harder the “flip” so I like 2 medium small sized ones.  MAKE SURE YOU ARE ON MEDIUM HEAT or they will burn before you are supposed to flip them.  When there’s a bunch of bubbles on the surface, it’s time to flip!   You’ll not have to cook them as long on the other side.  As you stack them add a little of that room temperature butter to them.  How many does it make?  no idea since your size will determine that but this should work to feed at least 3 hungry eaters.  Serve with extra butter and Pour the sauce over the pancakes.  Fantastic.  Happy Cooking!!!

 

 

Advertisements

SEPTEMBER SALAD….TOMATO, PAN ROASTED CORN, THYME AND RANCH WITH RED ONION

0007September is in full swing,  moving us from Summer into Fall and presenting us with some of the best produce of the season.  Tomatoes are fantastic.  Corn is amazing.  Herbs are full of flavor.  It’s right before that old fashioned “Harvest Tyme” so what better time (pun intended) to create a seasonal salad that NEVER tastes as good as right now.  Corn is PAN ROASTED and cut off the cob, mixed with sweet sun ripened  tomatoes, red onion, fresh thyme (more time, i think i have too much TIME on my hands, sorry folks couldn’t resist that bit of corn (more puns, stop!!!). Toss it all with a simple Ranch style dressing and you have a great bowl of salad.  A Celebration of September!  You can make this any time of the year but it will never taste as good as it does right now..unless you’re in the southern Hemisphere. Then you will enjoy this in a few month when your Summer is ending.  I live at the central Jersey Shore and we have farms, lots of local farms that until the first frosts of the upcoming Fall will be giving us wonderful fruits and vegetables. We are called the GARDEN STATE for a reason. Contrary to the usual media images of  the urban areas of this state, we have farms.  Lots of them.  And in September they are giving us their best.  Find some farm fresh tomatoes and corn OR maybe you grow your own!  Follow my recipe and serve this salad to your family and friends.  Let’s go into the kitchen!!!

TOMATO GRILLED CORN THYME AND RED ONION SALAD WITH RANCH DRESSING

TIME : 1 hour                         SERVES: 4-6

RANCH STYLE DRESSING

1/2 CUP BUTTERMILK

1/3 CUP SOUR CREAM

2 TBS. HELLMAN’S MAYONAISE (OR DUKE’S)

2 TBS. OLIVE OIL

1/2 TSP GRANULATED GARLIC

1 TBS. BROWN MUSTARD

1 TSP. APPLE CIDER VINEGAR

1 1/2 TBS. HONEY

2 DASHES TABASCO SAUCE

KOSHER SALT TO TASTE

FRESH GROUND BLACK PEPPER TO TASTE

whisk ALL the ingredients together till smooth and creamy.  Taste for seasoning.  Cover and leave at room temperature until the Salad is ready to “dress”.

 

SALAD

5-6 EARS OF CORN (or 2 1/2 Cups of Frozen, Drained Canned )

2 TBS. OLIVE OIL

1 MEDIUM RED ONION, SMALL DICED

2 RIPE SEASONAL TOMATOES, DICED

2  TBS. CHOPPED FRESH THYME

SALT, PEPPER

In a hot cast iron pan lightly oil the pan and fit 3 ears of corn and let it char on one side.  Turn and do this with all the ears of corn until they are all nicely charred.  When they have cooled down strip the ear of its corn by holding it vertically in a bowl (with a damp paper towel under it to keep it from moving!)using a sharp knife cut off all the kernels from the ear.  When you are done add the fresh of the ingredients to the bowl.  Season with Salt and Pepper.Then pour the dressing over it all.  Blend well.   Taste for seasoning.Chill for at least 1 hour then serve.   Taste for seasoning.

A fitting salad to usher out the growing season and warm weather!!  Happy Cooking!

 

 

 

 

 

HAWAIIAN COMFORT FOOD. The Hawaiian Plate Lunch. 

Aloha readers and friends!!! Blogging from the road for the next few weeks on the Big Island of Hawaii. Flew out on Friday morning which after our Kayak found cheapest flights meant 2 stops (remember. Cheap means you have to eventually pay for it somehow. Lol ) we landed in Kona at 6:45pm. Translate that to our real East coast time of 11:45pm. Basically a very long day as we left our home at 4:30am. Too tired this morning to do the math. Lol.  However my food centric sites were determined to find spot to eat after we settled in.  There’s no late night eating here so we were crunched for time.  About 15 minutes from hotel by shuttle is a  shopping and eating complex.  We decided on the Food court because it made sense. Ippy’s Hawaiian Barbecue caught my eye. Perfect!! The first item on the menu was the Hawaiian Plate. This is a traditional island food that’s more popular as a lunch usually known as the Plate Lunch.  I fell in love with it during previous visits to Hawaii. What’s not to love???  A Hawaiian meat or fish choice always served with 2 scoops of steamed rice and a scoop of American macaroni salad (the elbow macaroni and Mayo style). Here at Ippy’s they make their plates with 2 choices.  What to do??  Here’s my thinking process. In my head what do I think is most Hawaiian. Best answered by a Hawaiian but this mainlanders decided the Kalua Pork Is going to be my “most Hawaiian” choice.  This is the pork that’s traditional slow cooked and then shredded. The smoke from the cooking process and some Hawaiian salt are the general ingredients. Forvmy other choice I went with the beef teriyaki.  Superb. Thin shaved beef cooked with Teriyaki. BOOM. They were served in a bed of shredded cabbage. Topped with green onions. Aloha. This type of Plate is also known as a Mixed Plate since it has more than one entree. Now what do I really love about this Plate besides its components and that I’m on vacations???  Surely that makes everything taste better.  There’s an amazing story behind the origins of the dish. You know me. I love immigrant stories. It is said that in Order to cheaply feed the immigrant Japanese girls workers families devises this sort of Bento box meal that could be eaten in the fields and was heavy on the carbs to keep the works full of energy. As Hawaii became more of a melting pot various groups like the Chinese, Filipinos, Portuguese, Koreans All added their touches to the plate’s cast of characters. It’s evolved into the one of Hawaii’s iconic dishes. Now for all you who are horrified by that carbload in the dish that should make you understand why it is the way it is.  It reflects historical economics and ethnicity.  Fantastic.  Try making a Plate Lunch at home.  Grilled teriyaki fish. Chicken. Pork. Beef. Shredded pork. Shrimp. Linguica. Kalbi. Just some of the entree choices. But the 2 scoops of steamed white rice and American Macaroni Salad are constant. Enjoy a taste of Hawaii in your kitchen.  Download that Don Ho on your Spotify app. Mahalo!!!

MOM’S PARTY BAKED BEANS

Memories make foods taste better, that’s a fact.  Case in point are these simple baked beans that my late mom used to parade out for BBQ’s in the Summer and special occasions where she was the “caterer”.  Now before you go getting food snob on me I must tell you that these are made with canned beans.  If that offends you..this is not your recipe.  HOWEVER I will tell you that they are fantastic and unless your tastebuds just do not care for American baked bean dishes, you HAVE to make a tray of these.  Delicious and addictive.  Now truth be told it’s not EXACT to my Mom’s.  It’s close.  My Food Snobbery actually embellishes the dish without recipe OVERKILL.  I think Mom would be proud, happy, and like them. Basically I don’t add anything different then she did, but I add more of a few things.  Now keep reading and you’ll find out.  Back in May for Memorial Day my sister Liza made them.  I saw the pan and of course got a lump in my throat wishing my Mom was in the kitchen with us.  “These are Mommy’s party and BBQ in the back yard cabana (it was a screened in porch deal) Baked Beans aren’t they?” My sister replied, yes they are.  They had that deep rich color with the bacon top that Mom’s did. Unmistakably these were Mom’s.  For some reason, you don’t make these for just a  nightly dinner.  Instead they are festive…party buffet food…Summer BBQ in the backyard food.  I’m sure there are foods/dishes that you all love that remind you of a now gone loved one and memories of good times.  In my very ItalianAmerican home this version of American Baked Beans meant a good time or big party was happening.  Oh, I also changed the brand of beans, Mom used Campbells..most available, most popular.  This was in the pre Bush’s Beans days… B & M was the most expensive competition. My wife LOVES B & M so for a family party last week I made a tray using the B & M beans.  So I’m not straying from her formula..too much.  AND here’s the proof..my sisters saw them and said …”AHHH MOM’S!!”  Then confirm too (as if my own tastebuds are not the last word  LOL), my 46 year old nephew PROCLAIMED, “Wow, Grandma’s Baked Beans..it’s been too long..Spot on Uncle Pete”.. Just an FYI, when Mom made REAL BAKED BEANS, not for parties or BBQ, she’d soak the dry beans and layer them with salt pork and other ingrdients and in a New England Bean Pot, covered into the oven they’d go for hours.  That’s a different dish of hers.    OK, let’s cook.

 

MOM’S “PARTY” OR BBQ BAKED BEANS

TIME: 2 hours                   SERVES: 8-10

12 STRIPS OF BACON

1 MEDIUM VIDALIA ONION (SWEET) DICED

2 28 oz CANS B & M BAKED BEANS (no, i’m not getting sponsored here, it’s what I use, so….if you like use any other 28 oz cans of beans)

2 TBS BROWN MUSTARD

1/4 cup KETCHUP

1/8 CUP BROWN SUGAR

1 TBS MOLASSES

1/2 TSP TABASCO SAUCE

1 TSP WORCHESTERSHIRE SAUCE

2 TSP REAL MAPLE SYRUP

Start by pre heating your oven to 300 degrees F.   Dice 5 slices of the bacon and in a cast iron or heavy pan, saute’ the bacon on medium heat.  When you see bacon grease rendering into the pan then add the onions.  Stir well to make sure the bacon grease is on all the onion.  Let this slowly cook until the bacon is just about to the crisp stage and the onions are soft. Takes at least 15 minutes, more or less.

Remove from the heat when it looks like that picture above and drain off all that residual bacon fat.  Let it rest.  In a bowl or simply the baking pan you’re going to use add everything else except the remaining bacon strips and blend well.  THEN fold in the bacon/onion mixture.  Top with the bacon strips.    

Now into the oven for 1 1/2 hours.  TIP: place the pan on a sheet pan.  JUST in case there’s bubbling and spillage, this tomato and sugar and bacon blend will make a nasty mess if it hits the bottom of your oven. The sheet pan is insurance.  Pay your premium!!

When the pan looks like the picture below, you are done.  Resist the urge to move it along with a higher oven temp. Your BAKING the beans. They will taste and feel different than if you simple heat them up out of the can.

Let the hot beans sit for 15 minutes at least before serving.  Now, here’s one of my ALL TIME FAVORITE things to eat.  See those bacon strips?  They are ridiculously amazing…is that even proper grammar?  I don’t care.  It’s amazing. Make sure you sneak a few before the rest of the diners get to dig in.  You made it, you deserve it.  I can probably show you when my Mom used to slap my hand when she’d catch me lifting a strip before they were served.  My sister and I would always fight over them.  If you notice in the ingredient list there is no SALT or PEPPER  added.  Why? You are using canned beans in tomato sauce cooked with Pork, salt, seasonings, etc.  You are using bacon which releases salt into the baking beans.  Ketchup, mustard,Worchestershire all have salt so DO NOT ADD ANY MORE TO THIS DISH.  The sweet caramelizing of the dish balances the salty in it..IT’S FANTASTIC. Maybe because it’s a direct link to MOM? or simply because it just tastes that good?? I conclude, it’s both.  Happy Cooking.

 

 

 

POTATOES O’BRIEN…IRISH-AMERICAN RESTAURANT FOOD

481292_4477644341593_998901564_n

I appreciate the potato only as a protection against famine; except for that I know of nothing more eminently tasteless.Jean-Anthelme Brillat-Savarin

Hmmm…while Brillat-Savarin is one of the culinary world’s historical icons, his view of the potato was pretty low.  Don’t always follow everything an expert tells you is the message to be learned here!  Is there any food that you could possibly think of that is more deliciously nutritious, universally loved, accessible to all, and easier to cook into more recipes than there are days in the year?  A native of the Americas, this potato is grown all over the world and factors in every cuisine.  That’s quite unique to most foods so I like to give it a little praise when I can, sorry Brillat-Savarin,  you’re wrong on this one. Today we will talk about a favorite Potato dish of mine, POTATOES O’BRIEN.  Google it.  There are thousands of recipes and stories about it.  Let’s get to the heart of this delicious American dish, starting with…point of origin.  It’s a  story lost in the annals of American food history.  Could be Boston.  Might be New York City.  Most legends name Manhattan as the point of invention so I’ll run with that premise.

The dish is not Irish but does work well into an IrishAmerican St.Patrick’s Dinner, or any time of the year since a restaurant cook nicknamed “BEEFSTEW  O’Brien” is said to have created it in the late 1800’s at a Manhattan restaurant he worked in.  Legend states that he was tired of serving the all brown HASH BROWNED POTATO and decided to throw in some BLING for color and additional flavor.  Green Bell Peppers and Pimentos along with onions were tossed in the skillet with the browning potatoes, cooking in bacon grease.  Sidebar here…animal fat creates the best crisp texture and color in a fried potato…think fries cooked in duck fat..lush, crisp, fantastic.  But, go one step further, and add some diced bacon to this dish.  Now we are talking.  OK, note to my vegan and vegetarian readers…remove the bacon and bacon fat from this dish and using a vegetable or coconut oil you can create a wonderful meatless O’Brien.  See, Potatoes are for everyone!

This potato dish is quite versatile as well, perfect as a breakfast, brunch, lunch, or dinner menu item.  Make it when the mood strikes and it works great for outdoor grill/bbq meals, with meat, vegetables, or seafoods.

TIME: 1 hour                           SERVES: 4

3 tbs. bacon fat or vegetable oil
1/8 cup diced  bacon (optional, but WAY better when added)
1 12 lb. boiled and cooled  potatoes, cut small cubes or chunks
1 small onion, DICED
1 green bell pepper, cored, seeded, DICED
1 red bell pepper, cored, seeded, DICED
Kosher salt and freshly ground black pepper seasoned to taste
2 tbsp. chopped flat-leaf parsley
Heat 2 tbs.bacon fat in a heavy skillet, preferably cast iron for nice heat conductivity. Add the diced bacon and let this take on some color.  Give this at least 5 minutes. Now add the onions and peppers, season with salt and pepper, and let them cook till soft, about 10 minutes.  With a slotted spoon remove the bacon, pepper, onion from the pan and reserve in a bowl.   Add the last tbs. of bacon fat to the pan and when it is hot again over a medium flame/heat toss in the potatoes, season with salt and pepper and LEAVE THEM ALONE for at least 8 minutes.  Now give the pan a gentle shake, with a spatula turn the potatoes over and let them brown an additional 8 minutes on the other side. Don’t panic..not an exact process, you are just trying to get a nice crust on all sides of the potatoes best as you can. Now add the bacon, onion, and peppers gently into the pan and mix with the potatoes and sort of press the whole thing down into the pan with your spatula without smashing the potatoes. Let this cook for 5 minutes. Turn onto a serving plate and garnish with the parsley, and a light seasoning of salt and pepper.  Done. It’s amazing…
    Want an eye catching dish?  fry or poach a few eggs and top them on the finished Potatoes.  I think we are doing Beefstew O’Brien’s dish justice here.  Happy Cooking!!  BTW, some full disclosure here..the day I took this picture, there was no parsley (shocking) and green pepper in the house, so, that’s why the picture is missing the GREEN.  Just imagine it’s there, work with me here…LOL.

 

ST.PATRICK’S DAY CORNED BEEF AND CABBAGE

 

OLYMPUS DIGITAL CAMERA

Growing up there was always an excuse to throw a party, make a special meal…o it wasn’t always a party, life growing had some rough patches too.  However the overall picture always brings to mind large groups of family and friends, special decorations, music, and foods to mark the occasion.  By now you know what my ethnic background is but on the 17th of March each year my Mom would transform the dining room into a wee bit o’Blarney for St. Patrick’s Day.  Living in NYC, with St.Patrick’s Cathedral and the

St.Patrick’s Day parade as cultural landmarks, one could not escape the Erin Go Bragh pins, the Kiss Me I’m Irish shirts, the bar crawls, the scents of Corned Beef and Cabbage wafting from people’s homes.  Staten Island did and still does have a huge celebration in honor of the patron saint of Ireland along Forest Avenue, chockablock with Bars and restaurants, many owned by people of Irish decent.  Tradition was (is) to follow the parade route keeping in step with the bagpipers and going from one bar to another.

At home Mom decorated in the typical bright green colors associated with St. Patty’s Day.  Tablecloths, crepe paper streamers, napkins, plates..everything screamed it’s St. Patty’s Day.  The center of the table would have a vase filled with carnations dyed green.

It was a real festive day and after I started going out with my girlfriend, Debi Cooney

(yes, she’s Irish) my mom would always invite her widowed dad, John Myles Cooney over for her corned beef and cabbage, boiled parsley potatoes, homemade Irish Soda Bread, slices of rye bread, brown mustard, beer, whiskey, shamrock cupcakes, Irish coffee and Irish crème.  Mom always invited him (he became my father-in-law) over for this special day, he got a huge kick out of it he would tell me…”she’s more Irish than what my own family does”, and laugh.  We looked forward to the St.Patty’s Day greeting card Mom and Dad would send us every year after we got married.  I wish more people would follow my Mom’s example and learn and share in other ethnic groups holidays.  Since our children were born in China I am very open to celebrating and learning about all the world’s celebrations and the traditions and foods that are part of them.  Isn’t that more fun than just waiting for your “own” holidays every year?  I think so…stpats 008(One of the many St.Patrick’s Day greeting cards my Mom sent to my wife and I every year.)

Well here’s my gripe with lots of ways Corned Beef and Cabbage is prepared.  It’s one of the fattiest and toughest cuts of beef, the brisket.  Whether you are a bubbe in a Yiddish family, or a Romanian, or an Irish American, if the brisket it not cooked long and slow you will have a tough, fatty and greasy piece of meat.  To often I’ve had corned beef out, especially at some bar restaurants (think Blarney Stone, Pig & Whistle) where it’s just not braised long enough.  You have a mouthful of salty chewy grizzle and meat that doesn’t break up no matter how long you chew it.  What’s the problem and what’s the secret?  It’s all the cook’s fault.  Boiling Brisket should be a capital offense.  It’s the quickest way to toughen up those meat fibers and they only will again relax after a long long simmer in water that is not allowed to boil.  Long cooking gets all the heat and moisture deep into the brisket and begins that process where every piece of connective tissue is broken down into melt in your mouth goodness.  This principal is paramount in making Pot Roasts too.  And like a good soup or stock your braising liquid should be well seasoned full of bright and spicy flavors, sweet, sour.  The other death to your St. Patrick’s Day corned beef is when it’s improperly served, meaning, you didn’t take the time to trim it of all the fat that NOBODY will or wants to eat.  Surest way to keep you from eating corned beef ever again is to put a big floppy piece of corned beef fat in your mouth when you’re not expecting it.   This will put you off from eating this traditional meal FOREVER.  St. Patrick does not want to see that.  He wants you to enjoy this meal that honors his memory. stpats 018How could I write a St.Patrick’s Day blog without one of the most IRISH pictures I took when Deb and I visited the country of Ireland in August of 1982.  This was taken outside of the Derragarra Inn in County Cavan on the way from Northern Ireland to Dublin.

Lastly, for those who are sticklers for authenticity (I count myself in this OCD like group) Corned Beef is not even remotely Irish as in from Ireland.  It’s an Eastern European meat processed  like pastrami, from those parts of Europe that what miserable winters and needed ways to preserve the meat from the fall.  NYC being the initial entry point for most of those waves of immigrants invariably would have various ethnic groups living side by side with each other.  The Eastern Europeans pastrami and corned beefs were commonplace in those early immigrant years.  The Irish that came in those early days were pretty much dirt poor and the meat that they simmered with cabbage was a big piece of bacon, not an American bacon, but Irish bacon, more like a cured pork loin.stpats 002

Corned beef, braised with cabbage and potatoes has since become almost as American as apple Pie (although the origins of that may be in merry olde England or France) and certainly a cornerstone of Irish-American cuisine.

 

CORNED BEEF AND CABBAGE THIS ITALIAN-AMERICAN’S WAY

 

Corned Beef, about a 4 -5 lb. piece, (flat cut is the nicest for an even cut)..this will feed about 4-5 people…this is one piece of meat that really shrinks as it cooks…and MUST be cut thin to really enjoy it..i hate big fatty chunks of it…Place the corned beef in a large pot and cover it with water plus 1 cup of beer, 1/4 cup of Bushmills, Tullamore Dew, or Jamesons’, must be real Irish whiskey.  Add 1/2 cup of honey, 2 bay leaves, 2 chopped onions, 6 of the large outer cabbage leaves, torn, peppercorns, 4 whole cloves, 3 smashed cloves of garlic, 1 tsp. paprika, 1 tsp. salt, 3 tbs. brown sugar, 3 tbs. mustard. 3 chopped celery stalks, 3 chopped carrots.  Add 1 head of cabbage, cored and quartered to the pot.,handful of fresh dill. Blend, bring to a boil, then simmer for 60 minutes per lb, covered.stpats 004

Now you have plenty of time to cook the rest of the meal.  Cube 6 medium sized redskin potatoes. Boil them in plenty of salted water to which you have added 1/2 onion, and 3 smashed garlic cloves.  Cook till done, this takes about 15 minutes

or when a fork or knife will easily slide through a cube.  Gently drain them.  Add 1/4 stick unsalted butter (or get somestpats 024Kerrygold Irish butter if your store sells it…)to the pot.  Dice together 1/2 a red onion and 1/4 cup flat leaf parsley together.

Add them to the butter, it will be melting from the heat of the pot, now add the potatoes, some salt and lots of freshly cracked black pepper.  Keep stirring this and the potatoes begin to “smash”, you will be left with a pot of smashed well seasoned potatoes…don’t over work them, the’ll just turn into mashed potatoes with skins.  Cover and just reheat gently when ready to serve.

The corned beef  needs to sit in its braising liquid for a good 5 hours (even better if you do it the day before and reheat it, then slice it) before you slice it.  If you can push your finger through the meat, it’s done.  Firm Corned beef has no place on your plate.  This is brisket, the same rules apply.stpats 020

stpats 022

Serve the cabbage quarters on the side, add a little butter if you like, but they are seasoned and savory enough from all that stewing in the meat braising liquid. Cabbage is a tough hardy vegetable..it will stay together for this long cooking.  You want fork tender cabbage, this isn’t Cole Slaw.

And here is Cook O’A Food Obsession with his St.Patrick’s Day Spread…stpats 029

Beannachtaí na Féile Pádraig oraibh!   Gaelic for…St. Patrick’s Day Blessing On You!!

TOASTED RAVIOLI FROM ST.LOUIS

OLYMPUS DIGITAL CAMERA

American cuisine is a mashup of practically every food culture on Earth.  There’s nowhere else that can boast so many layers of immigrant cuisines that make up the very complex notion of the United States of America.  Take one immigrant group..the Italians.  They came in droves to the USA in search of better lives and many times fleeing abject poverty and oppression.  Wherever the Italian settled in the USA there was lots of employment and it  certainly did not stop in NYC or the other usual suspects.  Italian immigrants settled all over the US and one midwest city, St. Louis, Missouri was certainly no exception.  Italians from the far North, from Milan and Lombardia  were the majority but there were sizable immigrations from Sicily and other parts of the south.  The Milanese settled in the area still called the Hill and the southern Italians settled along the river.  Eventually the river area was fully claimed for warehouse and businesses and the old Italian enclave there was destroyed and scattered the rest of St.Louis’ downtown Italians around the area.  Notable St.Louis Italians are Yogi Berra and Joe Garagiola, American Baseball greats.  Many of the displaced Italians moved up to the Hill which is still a great place to walk around and sample some of St.Louis’ particular brand of Italian-American food.  Like the TOASTED RAVIOLI.  It’s just a fried ravioli served with sauce.  I’m sure you’ve seen them in places other than St. Louis, but here they are called TOASTED rather than Fried (which is what you’ll see elsewhere). They are generally a locally or house made meat, parmigiano, spinach and other vegetable filled small square.  One of the finest versions, and the one used in many of St.Louis’ eateries is made by the Mama Toscano Company.  They contain an old family recipe of Beef, pork, spinach, carrots, onions, celery, Parmigiano and eggs and they are fantastic.  For those outside of St.Louis you can order on line.

http://mamatoscano.com/store/

Back to the Toasted Ravioli story…During an evening in the late 1940’s or early 1950’s the new cook at Oldani’s, now called Mama’s on the Hill mistakenly dropped some ravioli into hot oil. The owner tried to salvage them with some Parmigiano on top…and so the story goes, and so the legend goes.  I love to have my Toasted Ravioli (they are on EVERY MENU in St.Louis, Italian and non-Italian restaurants) at Charlie Gitto’s “Pasta House” downtown.  It’s the epitome of an old school Italian American restaurant.  It’s a movie set.  It’s just perfect.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA Now doesn’t that say old school?  Family owned, local workers and a mix of traditional Italian American food with the St.Louis twist.  Meat Ravioli with that greens and beef filling are more “Northern”.  To “Milanese” a dish is to flour, bread and fry it.  So you see those characteristics here in the “toasted” ravioli.  The addition of the Marinara to dip in is most likely a Southern Italian influence.  Together they make a fantastic appetizer, a party food, a first course or an entree.  More importantly the dish is a living legacy of an immigrant story coming to the United States.  Let go to St.Louis now and make some TOASTED RAVIOLI.

SERVES: 4-6                                TIME: 45 minutes-1 hour

3/4 to 1 pound small  square  FROZEN MEAT Ravioli
3 large  organic eggs, beaten
1 1/2 cups milk or half n half
2 cups  plain breadcrumbs
3 tablespoons finely chopped fresh  Italian parsley
1/2 tsp. oregano
Kosher salt and freshly ground pepper
Vegetable oil, for frying
1/2 cup grated Parmigiano-Reggiano

Mix the cheese with the breadcrumbs, oregano and parsley, and a pinch of salt and pepper to taste.

1/2 cup sifted flour
Marinara sauce, for dipping. about 3 cups

Lay out in pans or trays one with flour and one with the breadcrumbs. Dust the ravioli with the flour, then into the egg letting excess run off, then fully coat in the breadcrumbs completely covering them.  Lay them out on a baking tray.  When completely done place them into the fridge to stay cold.  Heat a heavy pan with high sides, a cast iron pan works great for this, with about 2 inches of oil.  Bring to 400 degrees if you have a thermometer or test with a cube of bread.  It will “dance”  (i love that..lol) and start to toast immediately if the oil is at the right temperature.  Make sure you have pans with paper towels or racks over them and take the ravioli out of the fridge.  Now start frying.  This should take about 1 1/2 minutes total..and they need to be turned after the first minute to make sure they don’t burn.  Only add about 5 at a time or you will reduce the oil temperature too much and then they don’t cook evenly. Serve with extra chopped parsley and Parmigiano over them along with a small cup of warm Marinara.

 

There…done.  Just like Charlie Gitto’s, Mama’s, Kemoll’s, and all the other classic and new restaurants in St.Louis do.  Enjoy this recipe.  SIZE IS EVERYTHING.  Stick with the meat…stick with the regular square size, not the big round ones or the tiny soup ones.

OLYMPUS DIGITAL CAMERA

Buon Appetito!!