Home
COOKBOOKS
 COOKING
RECIPES
THE CLUB
WINEMAKING
THE SOUTH SIDE SOCIAL CLUB
|
| RECIPES |
 |
| UPDATED |
MOST OF THE RECIPES IN THIS PUBLICATION HAVE EITHER BEEN WRITTEN BY THE AUTHOR'S, THE AUTHOR'S INTERPRETATION OF SOME POPULAR FAVORITES OR ARE OLD FAMILY RECIPES. THEY ARE DIFFERENT OR NEW AND HAVE NOT BEEN COPIED OR COMPILED FROM PREVIOUSLY PUBLISHED MATERIAL. THEY HAVE BEEN ROAD TESTED AND THE TIRES HAVE BEEN KICKED IN OUR OWN KITCHENS AS WELL AS BY NON-BIAS CUSTOMERS AND DINERS. BELIEVE ME, THEY ARE AS GOOD AS THEY GET.
THEY INCLUDE OLD TRADITIONAL FAMILY RECIPES RIGHT FROM THE OLD COUNTRY AS WELL AS NUOVO RECIPES ( NEW GENERATION ITALIAN ) WITH A FEW MIXED THROWN IN. THIS IS THE KIND OF FOOD YOU WOULD FIND ON THE DINNER TABLE SITTING OUTSIDE IN A GARDEN, AT AN OLD FARM HOUSE IN ITALY OR IN A TRATTORIA. THIS IS THE FIRST INTRODUCTION TO A COOKBOOK THAT WILL BE PUBLISHED IN THE FUTURE FOR THE SOUTH SIDE SOCIAL CLUB. WILL SEND 2 FREE SAMPLE RECIPES OF YOUR CHOICE TO TRY; THEN YOU BUY.
THERE ARE OVER 250 GREAT RECIPE LISTINGS AND THEY SELL FOR $5.95 FOR CD OR FLOPPY; PRODUCT WILL BE SHIPPED AT THE FLAT RATE OF $3.00. RECIPES ARE ALSO AVAILABLE AT 4 FOR $1.00 VIA EMAIL.
IF YOU ARE UNAWARE, THE PROVIDENCE, RHODE ISLAND AREA HAS A NATIONAL REPUTATION FOR HAVING SOME OF THE FINEST RESTAURANTS IN THE COUNTRY, ESPECIALLY ITALIAN. HAVING BEEN A SUCCESSFUL RESTAURATEUR MYSELF AND HAVING HAD THE OPPORTUNITY TO BE A WORLD TRAVELER FOR MANY YEARS (INCLUDING 40-50 TRIPS TO ITALY) THIS BOOK IS RIGHT UP THERE. WITH RESPECT TO ALL OF THAT, DON’T MISS OUT ON A CHANCE TO BE AT THE TOP OF YOUR CLASS WHEN YOUR IN FRONT OF THAT OLD STOVE OF YOURS. GET THOSE “OZZZ & RRRS” YOU DESERVE THE NEXT TIME YOU ENTERTAIN OR COOK A DINNER FOR THAT SPECIAL SOMEONE.
WHERE ELSE CAN YOU HAVE PERSONAL CONTACT WITH THE AUTHOR FOR ANY QUESTIONS YOU MAY HAVE ON COOKING. JUST CONTACT VINCENZO AT vin.paolino@verizon.net
ANY PURCHASES MADE CAN RECEIVE ADDITIONAL NEW RECIPES AS THEY BECOME AVAILABLE FOR ONE YEAR AT A MODERATE COST. "YOUR SATISFACTION IS GUARANTEED"
THE RECIPES ARE PROPERTY OF DININGCONCEPTS RESTAURANT CONSULTANTS AND ARE NOT FOR RESALE OR REPRODUCTION.
SECTION I
ANTIPASTI / APPETIZERS
1. ARTICHOKES STEAMED
2. BRUSCHETTA
3. CALZONE
4. CARPACCIO
5. CHICKEN WINGS & LEG QUARTERS alla VINCENZO
5A. CLAMS CASINO
6. FIGS WITH PROSCIUTTO & GORGONZOLA
7. FIGS GRILLED WITH PROSCIUTTO
8. FRIED CALAMARI
9. FRIED ZUCCHINI FLOWERS
10. GRILLED ASPARAGUS
11. GRILLED EGGPLANT ANTIPASTO
12. GRILLED PIZZA
13. GRILLED VEGETABLE ANTIPASTO
14. LENTIL AND FENNEL SALAD
15. MOZZARELLA PINWHEELS FRESCO
16. ORANGE AND ONION SALAD
16A. PICKLED BEETS
17. PIZZA
18. PROSCIUTTO CON MELONE
18A. PROSCIUTTO WITH GRILLED FIGS
18B. PROSCIUTTO WITH FIGS AND GORGONZOLA
19. SNAILS IN GARLIC SAUCE; SCUNGILLI ALLA BOURGOGNE
20. SNAIL SALAD
21. SPREADS---- EGGPLANT, OLIVE, ROASTED GARLIC
22. STUFFED ARTICHOKES
22A. STUFFED MUSHROOMS
23. TOMATO & BASIL BRUSCHETTA
24. TUNA CARPACCIO
ZUPPE / MINESTRE / SOUP
24A. BATTUTO ( SOUP & SAUCE STARTER )
25. CABBAGE SOUP ( ZUPPA Di CAVOLO )
25A. CREAM OF ASPARAGUS SOUP
25B. CREAM OF BROCCOLI
26. CHICKEN SOUP ( ZUPPA DI POLLO )
27. CHICKEN STOCK
28. FRENCH ONION SOUP
29. LENTIL SOUP
30. ITALIAN WEDDING SOUP ( ZUPPA DI ESCAROLE )
31. LOBSTER CHOWDER
32. MINESTRA (GREENS AND BEANS)
33. MINESTRONE
34. PASTA E FAGIOLI ( PASTA & BEAN SOUP )
35. PASTA E PATATE, PASTA & POTATO SOUP
36. RED CLAM CHOWDER
36A. SAUSAGE & CABBAGE SOUP
36B. SPLIT PEA SOUP WITH SORREL
37. WHITE CLAM CHOWDER
38. ZUPPA DELL’ESCAROLE E FAGIOLI (ESCAROLE & BEANS )
39. ZUPPA DI ESCAROLE
SANDWICHES / PANINO
40. GRILLED SAUSAGE & RED ONION
41. FRITTATA SANDWICH
42. ITALIAN FEAST SAUSAGE, ONION & PEPPER SANDWICH
42A. NEW ORLEANS MUFFUETTA SANDWICH
INSALATA / SALAD
43. BLUE CHEESE DRESSING
44. CAESAR SALAD
45. CANNELLINI BEAN SALAD ( INSALATA DI CANNELLINI
46. CAPONATA
47. CHILI SALSA
48. ITALIAN POTATO SALAD
49. ORANGE AND ONION SALAD
50. PANZANELLA
51. SNAIL SALAD
52. PASTA SALAD ITALIAN STYLE
52A. THREE BEAN SALAD
VERDURE / VEGETABLES
53. ARTICHOKES STEAMED
54. ARTICHOKES STUFFED
55. BROCCOLI RABE
55A. BAKED POTATOES & SAUSAGE
56. EGGPLANT PARIGIANA
57. EGGPLANT PARMIGIANAPARIGIANAPARMIGIANA STUFFED
58. FRIED ZUCCHINI FLOWERS
59. GRILLED ASPARAGUS
60. GRILLED RED ONION & ITALIAN SAUSAGE SANDWICH
61. GRILLED VEGETABLE MISTI
61A. PICKLED BEETS
62. POTATO CROQUETTES
63. RATATOUILLE
64. RED BLISS ROASTED GARLIC MASHED POTATOES
64A. STUFFED MUSHROOMS
64B. STUFFED PEPPERS
FRITTATA / EGGS
65. EASTER FRITTATA ( 30 EGG )
66. EGGS IN A HAT; UOVA IN UN CAPPELLO
67. FRITTATA, COUNTRY STYLE
68. ITALIANO FRITTATA DEL PAESE
69. JOE’S SPECIAL
PASTA / POLENTA / RISOTTO
70. BAKED ZITI WITH SAUSAGE
71. BROCCOLI AND PASTA
71A. CANNELLONI
72. FETTUCCINE ALFREDO
73. FETTUCCINE ALFREDO E SALSICCIA
74. FETTUCCINE ALFREDO E SCAMPI
75. FETTUCCINE ALLA CARBONARA
76. FRIED RAVIOLI
77. FUSILLI CHICKEN RECIPE
77A. LAGANE AND CECI / OLD COUNTRY PASTA & BEANS
78. LASAGNA
79. LINGUINE WITH MANILA CLAMS, PANCETTA AND HOT CHILIES
80. LINGUINI ALLA VONGOLE IN BIANCO WHITE CLAM SAUCE,
81. MEAT RAVIOLI WITH RED PEPPER SAUCE
81A. MONICOTTI
82. PASTA CON POMODORI E BASILICO FRESCO
83. PASTA DOUGH FOR EGG NOODLES
84. PENNE ARRABIATA
85. POLENTA
86. POLENTA LASAGNA
87. PORTOBELLO MUSHROOMS WITH ZITI
88. RAVIOLI DELLA CARNE CON LA SALSA DEL PEPE ROSSO
89. RICE PILAF
90. RISOTTO CON FUNGHI ( ITALIAN RICE WITH MUSHROOMS )
91. SPAGHETTI ALL'AGLIO E OLIO
SALSA / SAUCES / MISC.
92. ALFREDO
92A. BATTUTO ( SAUCE & SOUP STARTER )
92A. BESCIMELLA & ROUX
93. BOLOGNESE MEAT SAUCE
93A. CARBONARA SAUCE
94. CRANBERRY ORANGE SAUCE
95. ITALIAN SUNDAY GRAVY (MEAT SAUCE)
95A. MAGIC
96. MARINARA SAUCE
96A. MERLOT SAUCE FOR VEAL, BEEF OR VENISON
96B. OLD FASHION TURKEY STUFFING
97. PESCATORA
98. PESTO ALLA GENOVESE
99. PIZZA SAUCE
100. PRIMAVERA
101. PUTANESCA SAUCE
102. RED CLAM SAUCE
102A. SHERRY WINE DEMI-GLAZE FOR MEAT
103. WHITE CLAM SAUCE, LINGUINI ALLA VONGOLE IN BIANCO
POLLO / CHICKEN / TURKEY
104. CHICKEN A LA KING (CASSERUOLA DI POLLO )
105. CHICKEN CORDON BLEU
106. CHICKEN DIJONNAISE
107. CHICKEN LA CACCIATORE
108. CHICKEN PARMIGIANA
109. CHICKEN PICCATA
110. CHICKEN TETRAZZINI
110A. CHICKEN WINGS & LEG QUARTERS alla VINCENZO
111. DUCHESSA DI PARMA TURKEY BREAST STUFFED WITH PROSCIUTTO & CHEESE
112. GRILLED CHICKEN BREAST WITH BALSAMIC VINEGAR
113. GRILLED MARINATED TURKEY BREAST
113.A NANA'S TURKEY STUFFING
114. POLLO ALLA MILANESE
115. POLLO DELLA CASA
116. POLLO FRANCESE (CHICKEN IN THE WAY OF THE FRENCH)
117. POLLO MARSALA , CHICKEN WITH MARSALA WINE
118. ROMANO CHICKEN
CARNE / MEAT
118A BAKED POTATOES & SAUSAGE
119. BEEF SHORT RIBS WITH NOODLES
120. BEEF STROGANOFF
120A. BEEF WELLINGTON
120B. BOILED MEATS
121. BRACIOLE
122. FLORENTINE STEAK
123. GRILLED BRINED PORK CHOPS
124. GRILLED PORK CHOPS WITH VINEGAR PEPPERS
124A. GRILLED PORK TENDERLOIN
125. GRILLED SAUSAGE AND RED ONION SANDWICH
126. MERLOT SAUCE FOR VEAL, BEEF OR VENISON
127. OSSOBUCO
128. PEZZATINO DI VITELLO CON PISELLI
129. PRIME RIB ROAST
129A. SALTIMBOCO ROMANO
130. SHORT RIBS OF BEEF
131. STEAK DIANE
131A. STEAK PIZZAIOLA
132. SPEZZATINO DI VITELLO CON PISELLI
133. SUFFRITTO
134. TRIPPA ALLA NAPOLITANO
135. VEAL OSCAR
135A. VITELLO ALLA MILANESE
136. VITELLO DELLA CASA – (VEAL OF THE HOUSE)
137. VITELLO PARMIGIANA
138. VITELLO SCALOPPINE MARSALA ( VEAL OR CHICKEN WITH MARSALA WINE )
FRUTTI DI MARE / SEAFOOD
139. BAKED SEA BASS WITH COARSE SALT
139A. BAKED STUFFED FILET OF FISH
139B. BAKED STUFFED SHRIMP
140. BROILED SCROD
141. CIOPPINO
142. CLAMS CASINO
143. FRESH GRILLED TUNA
144. FRIED CALAMARI
145. GRILLED SALMON FILLET
146. LINGUINE WITH MANILA CLAMS, PANCETTA AND HOT CHILIES
147. MUSSELS MARINARA
148. RED CLAM SAUCE
149. RED CLAM ZUPPA
149A. SCROD ALLA LIVORNESE
150. SHRIMP SCAMPI
151. TUNA CARPACCIO
152. WHITE CLAM SAUCE, LINGUINI ALLA VONGOLE IN BIANCO
153. WHITE CLAM ZUPPA
DOLCI E PANE / DESERTS AND BREADS more to come
154. CRÊPES (CRESPELLE)
154A. FOCACCIA
154B. GARLIC BREAD
154C. ITALIAN EASTER BREAD
154D. XABAIONE
WILD GAME More to come
154E. RABBIT LA CACCIATORE
SECTION II
SEAFOOD RECIPES SECTION II “NEW”
These additional seafood recipes have been made possible through the courtesy of a friend and associate, Chef Peter Rego. Peter Rego is quite a talented chef that has almost two decades of seafood recipe experience in one of the most respected and recognized restaurants and banquette facilities in the Northeast, The Venus De Milo in Southern Massachusetts . I want to thank him for his generosity by giving me the opportunity to share these wonderful recipes with you. The recipes are unique as well as some traditional but unmistakably all have his personal touch.
1. AMERICAN BOUILLABAISSE
2. BROILED LOBSTER THERMIDOR
3. CAJUN STYLE GRILLED SHRIMP
4. COQUILLES ST. JACQUES
5. CRAB IMPERIAL
6. CRAB LOUIS
7. GRILLED LOBSTER TAILS WITH LIME BUTTER SAUCE
8. HOMEMADE LOBSTER RAVIOLI
9. LOBSTER A LA NAGE
10. LOBSTER ALFREDO
11. LOBSTER AND VEAL CAPRI
12. LOBSTER AMERICAINE
13. LOBSTER BISQUE
14. LOBSTER CARBONARA
15. LOBSTER FRA DIAVLO
16. LOBSTER GORGONZOLA
17. LOBSTER MOZAMBIQUE
18. LOBSTER OR SEAFOOD NEWBURG
19. LOBSTER PESTO
20. LOBSTER PUTTANESCA
21. LOBSTER QUESADILLA
22. LOBSTER SAUTE SCAMPI
23. LOBSTER SHERRY
24. LOBSTER TAILS WITH LOBSTER RAVIOLI
25. MANHATTAN CLAM CHOWDER
26. MARINARA SAUCE FOR SEAFOOD
27. MARYLAND CRAB CAKES
28. NEW ENGLAND CLAM CHOWDER
29. NEW ENGLAND CRABMEAT CASSEROLE
30. NEW ENGLAND LOBSTER CASSEROLE
31. NEWBURG SAUCE
32. PESTO SAUCE FOR SEAFOOD SAUTES
33. PORTUGUESE SEAFOOD RICE
34. PORTUGUESE STYLE STUFFED CLAMS
35. SCALLOPS ALLA BORDELAISE
36. SCALLOPS SCAMPI
37. SEAFOOD ALFREDO
38. SEAFOOD CHOWDER
39. SEAFOOD FRA DIAVLO
40. SEAFOOD GUMBO
41. SEAFOOD PREPARATION TIPS
42. SEAFOOD SAUCES I SEAFOOD SALADS SUGGESTIONS SEAFOOD SAFETY TIPS
43. SEAFOOD SCAMPI OVER ANGEL HAIR PASTA
44. SEAFOOD STUFFING & DRESSINGS
45. SHRIMP ALLA BORDELAISE
46. SHRIMP BISQUE
47. SHRIMP SCAMPI
48. SHRIMP WITH LIME BUTTER SAUCE
49. SPANISH PAELLA
50. STEAMED LOBSTER WITH PARSLEY AND WINE SAUCE
SAMPLES
BRUSCHETTA
BRUSCHETTA: As pronounced in Rome, comes from the Latin word "bruscare", which means to toast, to roast over coals or to burn. In Tuscany it’s called fett’unta, which refers to oiled slice. This appetizer or meal, pending how hungry you are, is probably one of the most incorrectly pronounced items on a menu today. Most non-Italian speaking Americans use the soft “sh” sound and say “bruh SHEH teh”. In Italian the pronunciation is “broos KEH teh”. Either way, you will get what you order. Most servers that don’t know a little Italian will not know the difference in pronunciation either. And the product, as most people see it, is an appetizer, conceived as Italian garlic bread with a topping on it.
The original and traditional Italian bruschetta is taking a slice of grilled Italian bread, rubbing it with slices of cut garlic cloves, and then drizzling it with extra-virgin olive oil. DONE! Grilling “IS” the best way. Today here in the USA or even in some regions of Italy you’ll have little difficulty finding tasty variations. You can get it topped with everything from mushrooms to seafood, cooked beans, herbs, vegetables, and cheese.
BASIC BRUSCHETTA:
INGREDIENTS:
2-3 garlic cloves, cut in half
4-8 slices of good crusty Italian bread, about 3/4 - inch thick
Good extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
INSTRUCTIONS:
Preheat grill to med./high. Grill the bread on both sides until lightly golden brown and grill scored. As soon as it comes off the grill, rub one side with the cut side of the garlic. Drizzle the garlic side of the bread with olive oil, sprinkle with S&P to taste and serve warm.
TOMATO AND BASIL BRUSCHETTA:
INGREDIENTS:
6 Roma tomatoes, diced or canned diced with most of the juice removed in a pinch
A good extra virgin olive oil
2-4 cloves of chopped garlic,
a good splash of balsamic vinegar
small handful of thinly sliced fresh basil
small handful of chopped flat leaf parsley
Kosher salt and freshly ground black pepper to taste
1 cup of freshly grated Pecorino Romano or Parmigiano-Reggiano, or mixed. (optional)
½ lb. of shredded mozzarella cheese, (optional topping melted under a broiler).
INSTRUCTIONS:
Follow the same procedure as above for Basic Bruschetta, then top with the following mixture:
In a medium bowl, toss the tomatoes, basil, parsley, garlic, oil, vinegar and S&P to taste. Mix well and let sit at room temp for about 20 minutes or so to let the flavors set in. You can refrigerate, but not too long because the tomatoes will become soft. Place the bread slices on a pizza pan or such and using a slotted spoon, top with the tomato mixture. If you are going to use the cheese add it now. Sprinkle some cheese of your choice (or both), on top of the tomatoes and place it under the hot broiler until the cheese melts. Serve immediately. If or when you experiment, use any topping you want.
DUCHESSA DI PARMA
In the early 1800s in the Emilia-Romagna Region of Italy lived Luigia Maria, The Duchessa of Parma. Luigia Maria was the second wife of Napoleone Buonaparte and had a love for the violetta and its odorosa which was abundant around the city. Thus, as the story is told, she later commissioned and retained the local friars to search for a scent equal to that of the violetta. After a long and patient a job, they succeeded to obtain the essence from violetta leaves that was equal to that of the flower. The first flask of the ‘Violetta di Parma’ , thanks to the ability of the friars, was assign only for the personal use of the Duchessa Luigia Maria. The flower, later known as “Violetta di Parma", from that time on, became the symbol of the city and synonymous in name with the Duchessa of Parma. Kind of a long story but one of the signature dishes that was created in her honor was turkey scaloppine stuffed with prosciutto and Parmigiano. The Duchessa di Parma. As of today, the Prosciutto di Parma, Parmigiano-Reggiano and Violetta di Parma are probably the largest export items from Parma, Italy. And, I think the only exception to this statement is Barilla Pasta. Barilla was founded in 1877 in Parma, Italy by Pietro Barilla as a bread and pasta shop. Today, The Barilla Group, still headquartered in Parma, is Italy’s largest food manufacturer and the world’s largest pasta maker. After four generations, the Barilla family produces 4,000 tons of dried pasta daily in over 120 shapes and sizes.
INGREDIENTS:
1-2 lbs. of sliced turkey breast and if you don’t like turkey, use chicken, but don’t tell anyone. Please note that the breast need a 24 hour preparation.
¼ to ½ lb. of imported Prosciutto di Parma or Imported San Daniele; Sliced paper thin.
I piece of Parmigiano-Reggiano cut into small cubes; approx. ½”
1-2 cups of flour
The juice of one lemon
a small handful of fresh chopped chives
4-5 cloves of fresh crushed garlic
2 eggs beaten
1/2 stick of butter
1/2 cup of chicken stock
1/2 cup of heavy cream
1/2 cup of dry Marsala Wine, (no not cook with any wine you wouldn’t drink)
1-2 cups of good olive oil
Kosher salt and fresh ground white peppercorns to taste
INSTRUCTIONS:
If the turkey breasts are not less than ½ inch thick max. Flatten them between waxed paper with the bottom of a sauté pan by giving the breast a whack. In a pie plate, add some olive oil, garlic, S&P to taste and some lemon juice. Dredge the breast so they are covered well and refrigerate covered overnight. When ready to cook, place a piece of breast flat out on some waxed paper. Take a small handful of the cubed cheese, roll it in a slice of the Parma ham and place it on one side of the breast. Depending how big your breast cutlet is, you may need from 1-3 rolls to cover one side because you are going to fold it. To save some time, you can lay out all of the breast and roll out all the ham to set up a production line. Damped the edges of the breast with some egg and then fold in half, forming a pocket pressing the edges together. Brush the breasts with beaten egg, then generously coat them with flour, shake off excess and set aside. When they are all coated, get your sauté pan on.
Put a sauté on med/high and add the oil and the butter until it melts. Brown the breast on each side until they are uniformly golden in color and add a splash of Marsala. When the mat is cooked through and the cheese is melted, remove them from the pan, set aside and keep warm. Keep the process going and add additional oil and butter as required. When all the breasts are cooked, de-glaze the pan with some chicken stock while scraping up al the little burnt pieces from the bottom. As it looses up and starts to smooth out it will also thicken. Drop the heat to med., add some Marsala and let it reduce, add some cream and ½ the chives and let thicken. Give it a taste test, S&P to taste and if it needs anything do it. When the sauce is just about right, add a few pieces of the breast at a time and warm. Place the breast in serving dishes, top with remaining sauce, a sprinkle of chives and serve.
This dish goes very well with Fettuccine Alfredo or Capellini aglio e olio or some rice pilaf ( or risotto ) and sauté rapini ( broccoli rabe ). For a wine, go with a good Pinot Nior or Calif. Chard.
|
|