Tag Archives: Garlic

Minestrone Soup | “Moonstruck”

by Blake

New York in the 80’s seems to be like the New York of today, except a little dirtier, more Italians, and fewer minorities. Personally, I feel as though Hollywood just doesn’t make old Italian people like they used to. In fact, this movie is like a celebration of Italian New York, complete with food, from start to finish. The movie even opens with Dean Martin’s That’s Amorewhich you have definitely heard. My actual favorite food seen in the film was the Egg-In-The-Hole being made by the best Greek-playing-Italian Olympia Dukakis, but is really too simple to require a recipe, right?

breakfast

Awesome.

Cher is Loretta Castorini, a 37-year-old widow who looks 26 (even with gray hair) because Cher ages backward, very very slowly and who lives with her parents in an area of Brooklyn with no cars and no minorities. Her fiancé, Johnny Cammareri (Danny Aiello) flies to Sicily right after proposing to Loretta in a restaurant.  But he wants his angry, estranged brother Ronny Cammareri (Nic Cage, who appears to work as a coal shoveler at Cammareri Brothers Bakery in Brooklyn) to attend, and asks Loretta to get him there while he’s away.

The scene where Cher goes to the bakery to convince Ronny to come to the wedding contains what might be the first over-the-top Nic Cage speech scene in film history, a harbinger of the Nic Cage to come, the Nic Cage we all know and love. I would have checked, but it’s been a long time since I saw Raising Arizona and we all know what happens when you watch too many Nic Cage films.

So, Spoiler Alert: How awesome would it be for a strange woman to show up at your job, tell you she’s marrying your brother and then cook you a medium rare steak? Beautiful Cher is having dinner with Raising Arizona Nicolas Cage. And it becomes exactly the kind of relationship beginning you’d expect from a Nic Cage baker character with a wooden hand. After not nearly enough scotch to make me believe Ronny could just get a woman like Cher into bed after a steak and conversation, especially when she’s marrying his brother, I had to tweet my assertion to the world:

No way does Cher (seen here):

Cher

Fall for Raising Arizona-level Nic Cage:

Cage

Cher tweeted back at me, which was awesome. Then her fans started to, which was overwhelming. They’re pretty big fans of Nic Cage in this movie. So you decide the feasibility of this romance. In my opinion, it must have been one hell of a moon that night.

And it was. The day after Loretta meets Ronny, she’s doing her rounds as a bookkeeper at her uncle’s deli, where he asks her about the moon. The moon got into everyone the night before, apparently. As she goes, her uncle, walking off, yells to the back: “Hey Frankie! Make me a bowl of Minestrone!” Minestrone is what you eat when you’re in love.

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Or when you’re having dinner with Frasier’s dad.

So let’s start this soup which celebrates love, Minestrone is not going to choke a pig, but its a great way to start a meal that could.
Ingredients

2 tablespoons olive oil
1 cup carrots, scrubbed, 1/4-inch dice
1 cup onions, 1/4-inch dice
1 tablespoon garlic, minced
1/4 cup celery, minced
chopped fresh rosemary
1 cup white wine
1 bay leaf
1 quart water
1 cup plum tomatoes, diced
8 ounces fresh pasta
1 cup zucchini, diced and blanched
1 cup loosely packed fresh spinach
Fresh cracked pepper

Garnish
Grated cheese (such as Parmesan or Romano)
2 tablespoons fresh basil, torn into little scraps

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I grow my own basil, and so should everyone else.

 

* If you don’t have white wine on hand, chicken or vegetable stock will do in a pinch!

Instructions

• In a large saucepan, heat olive oil for 1 minute on medium-high.

• Add  carrots and sauté for 1 minute.

• Add the onions and sauté for 1 additional minute before adding the garlic, celery, and rosemary.

• Sauté this mixture for 5 minutes, or until the ingredients are caramelized.

• Add the white wine and bay leaf, bring to a boil, and add the water and tomatoes.

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• Bring to a boil, add the pasta, decrease the heat to low, and simmer for 8 to 10 minutes, or until the pasta is cooked.

• Remove the pan from the heat, fish out the bay leaf, and swirl in the zucchini and spinach.

• Season the soup to taste with salt and pepper.

• Call Frasier’s Dad out for being too old to sleep with college girls and/or enjoy the zest love brought to your life.

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FYI – Cammareri Brothers bakery at Henry and Sackett Streets in Brooklyn still open!

 

 

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Puerco Pibil | “Once Upon A Time In Mexico”

By Blake Stilwell

Before we begin the recap, let it be known that I both love this film and am aware it’s supposed to be over the top. I love Robert Rodriguez’ work. Everything from the camera work to the acting is great. I love this series. BUT let me also say I think this last movie in the Mexico Trilogy might have been a little too over the top. At times I thought of how far the Batman series fell before Christopher Nolan got his hands on it.

I want to hit him too.

I still want to hit him too.

That being said, Once Upon a Time in Mexico is the heartwarming story of the redemption of a man who lost it all fighting the good fight against greed, corruption and the many iterations of Cheech Marin. El Mariachi (Antonio Banderas) gathers his gang of two other Mariachi played by Enrique Iglesias and Marco Leonardi, an Italian, for one last big adventure. Why an Italian? Who knows. Cartel kingpin Barillo is played by Willem DaFoe with a tan.

I LOVE THE SUN, ALRIGHT?

I LOVE THE SUN, ALRIGHT?

The only problem is that El Mariachi, who is destitute and in hiding, swore off violence, and is struggling with the loss of his wife, the last bare midriff in all of Mexico.

RIP

RIP

Honestly, even women who dress more modestly in Mexico don’t fare much better. It’s rough out there, even for a waitress.

Unnecessary.

She’d have been better off serving Steve Buschemi in Reservoir Dogs.

This movie is incredibly action-packed, which is a code word for violent. Not that I’m not okay with movie violence, I just think taking the time to stop and aim would be to everyone’s benefit.

Cover is optional.

Also, cover is optional.

Once Upon a Time in Mexico also holds the record for most railing-related and falling-after-being-shot-related deaths.


In the mix, we have an FBI Agent, an American fugitive, a Federale subplot and it’s all tied together… This whole scenario is orchestrated by a CIA agent named Sands, played by Johnny Depp, who’s much better outside of Tim Burton movies than I remember and I probably don’t remember since it’s been a long time since I saw him outside a Tim Burton movie. Yes, I know he did The Lone Ranger, but if no one else saw it, why should I?

Sands’ favorite meal in Mexico is Puerco Pibil, with a tequila and lime. It’s featured in the movie so often, it should get its own IMDB Page.


The recipe for this is simple, but it requires time to marinate, so be sure to prep a few hours before you watch this movie, because halfway through, you’ll want your own. If you don’t know a good recipe, you’re in luck! Robert Rodriguez includes his own on DVD extras.  Here it is:

5 lbs pork butt, cubed into 2 inch pieces
5 tablespoons annatto seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8 whole allspice
1/2 teaspoon whole cloves
2 red habanero peppers, diced (remove seeds and membrane)
1/2 cup orange juice
1/2 cup white vinegar
2 tablespoons salt
8 cloves garlic
5 lemons peeled & juiced
1 tablespoon tequila
banana leaves

Directions
1. Put annato seeds, cumin seeds, peppercorns, allspice and cloves in a clean coffee grinder and grind very fine.
2. Put orange juice, white vinegar, habanero peppers, ground spice powder, salt, garlic, lemon juice and tequila in blender.
3. Blend until smooth.

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We used a food processor.

4. Place cubed pork and liquid from blender in zip loc bag and marinate for one hour.
5. Line a 9×13 baking pan with banana leaves. (if you don’t have banana leaves handy, aluminum foil works)
6. Pour pork mixture directly on top of banana leaves and cover with more banana leaves.
7. Cover tightly with foil.
8. Bake at 325 degrees for 4 hours.

Incredibly simple to make, even if you don’t have the banana leaves. Don’t forget the rice!

It may not be the prettiest, but it's the most delicious. Please don't shoot me.

It may not be the prettiest, but it’s the most delicious. Please don’t shoot me.

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Shawarma | “The Avengers”

by Blake Stilwell

avengers_poster

I don’t really think this movie needs an introduction, as it raked in enough cash for everyone to have have seen it twice. But here we go anyway… The Avengers: the story of seven strangers picked to live in a floating invisible aircraft carrier, work together and have their lives taped, to find out what happens when people stop being polite and start getting real. The working together part was right. They really needed to work together. They’re going to fight a nearly indestructible alien army and one of their crew shoots arrows while another one brought the world’s smallest handgun.

Why not just bring a knife. Seriously.

That scene always reminds me of this:

Anyway, saving the world is hungry work (I mean, probably). Either that or it’s a good way to transition right to the end of the movie because the fight scene ran long but was too awesome to cut. It doesn’t matter why, let’s just celebrate with shawarma, the Middle Eastern sandwich easily found on the streets of Beirut, Ramallah, and New York City. No sarcasm, it’s everywhere. And for good reason. It’s portable and delicious.

If you don’t recognize the second scene from this clip, you need to remember not to leave during the credits of a Marvel movie.

It’s kind of understandable that Tony Stark never tried shawarma. He probably spent more time blowing up parts of the Middle East than getting a feel for its cuisine. But it’s never too late to catch up! Our recipe is for chicken shawarma, but the lamb is really good too.

FYI: This recipe has to marinate overnight, so don’t put off the prep for it.

Ingredients Assemble!
2 lbs of thinly cut skinless boneless chicken breast

The Marinade:
½ cup lemon juice
2 tablespoons tomato sauce
4 tablespoons plain (Greek) yogurt
3 tablespoons white vinegar
1 head of garlic, crushed
2 tablespoons olive oil
1  teaspoon salt
½ teaspoon oregano
1 teaspoon paprika
½ teaspoon ground ginger
pinch nutmeg

Instructions
Rinse the chicken in cold water then cut into thinner cuts of about ½ inch. Set aside.

Mix all other ingredients in a blender. Blend. It’s not going to look pretty.

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It’s delicious, though, I promise.

Mix well with the chicken, cover and let marinate in the fridge overnight. When it’s properly marinated, grill the marinated chicken using a panini grill for about 15 minutes on medium heat. I don’t have a grill, a panini press or a Foreman Grill. So I had to improvise.

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Waffle Iron Man

Grilling is the important part. Don’t bake or fry the chicken, you’re trying to recreate the style of a rotating roasting spit. If you’ve never been to the Middle East or a Middle Eastern restaurant, it looks like this:

Shawarma Spit

Once cooked, shred the chicken into bite sized edible chunks. Spread the chicken shreds on pita bread, add some Lebanese Garlic paste ( aka Toum – visit your friendly neighborhood Middle Eastern grocer, specialty store or make your own) or Tahine, and add some salty Middle Eastern-style pickles (also available at a specialty store, but regular pickles will do). Many times this is served with grilled or roasted tomatoes. In the Middle East, it’s served with 7,000 different kinds of pickled vegetable options, a really weak hot sauce, and/or fries. In the sandwich.

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Earth’s Mightiest Sandwich

I didn’t add tomatoes because I hate them and didn’t add fries because I spent so much effort in cooking the meat this way to lock the juices in, why would I add a condiment that would just sap them from the meat? That being said, fries are not a condiment. They go next to the sandwich, not on it (looking at you, Primanti Bros. of Pittsburgh).

Toum, though. Seriously.

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Aubergine Stew | “Star Trek: Deep Space Nine”

Star Trek is a show with which most people have some familiarity, especially now that the JJ Abrams movies are popular (don’t get me started on that). Star Trek is a permanent entry in the US pop culture lexicon. Most people know at least who Captain Kirk is and who Mr. Spock is, but beyond that, it is left to the fans of the shows to know who is who on the Enterprise, who does what on the ship, and so on. It takes an even bigger fan to be familiar with Star Trek in its further incarnations: The Next Generation, Deep Space Nine, Voyager, etc.Warning: Huge Star Trek fan is about to write about Star Trek.

Everyone has to eat, even in the 23rd century.  There are a lot of beverages that were favorites of the various crews… Worf’s fondness for prune juice is well-documented.  To this day, I still order tea the iconic way Captain Picard did. And Mr. Scott (Scotty) enjoyed scotch on many occasions.

Scotch

Three fingers of scotch make you a miracle worker.

Yet, aside from the occasional view of the bright blue, nearly glowing Romulan Ale, the still-moving tentacles of Klingon Gakh or some such other slight asides,  food wasn’t really a focus for the Original Series or the Next Generation. The feature of food really came into its own in the third incarnation of the series, Deep Space Nine. Set on a space station in a remote area of the galaxy, combined with the setting of a series of shops and restaurants on the station, allowed for the introduction of new customs and culture into the canon. Crew members met for regular lunches, dinners and happy hours. Crewmen had strong Klingon coffee in the morning and ate dinners with their families at night. The commander of the station, Benjamin Sisko, played by Avery Brooks, even had a father who was a famous chef in New Orleans back on Earth. Consequently, much of the food in the Sisko household and on the show is of Cajun-Creole origin.

Right away, in the first episode, Sisko is imagining meeting his wife on a beach, offering to make her his father’s recipe for Aubergine Stew. Later in the same season, Jadzia Dax (Terry Farrell) comes into a room where Sisko is waiting to have dinner with his son, and recognizes the stew right away. Since the two have been friends for years, the implication is that he makes it a lot.

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And it is apparently really enjoyable, best eaten with a giant spoon.

Coming back to Earth for a minute, aubergine is a kind of eggplant. It is very popular in Middle Eastern and Persian cuisine, and is best when paired with lamb. That being said, it is important to keep in mind that the Sisko family is from Louisiana, not Tehran. His father’s recipe would likely be a derivative of khoresht-e bademjan, a kind of Persian Eggplant Tomato Stew, but would have significant differences. Khoresht-e bademjan would have spices from the region: Saffron, Turmeric, Advieh. Sisko’s Aubergine Stew would have spices from Louisiana: thyme, cayenne pepper, cumin, black pepper – and would more than likely be made with chicken instead of lamb. It would also include what is well-known in cooking circles as the “holy trinity” of cajun cuisine: bell peppers (I prefer green), onions and celery.

Ingredients:
3 skinless chicken thighs
2 eggplants (aubergines), peeled, diced into medium pieces, and salted overnight
(rinse an hour before cooking)
2 onions, diced
2 leeks, sliced into rings
1 bell pepper (again, any color, but I prefer green)
2 stalks celery, diced
2 cloves garlic, diced
1 large can crushed tomatoes
oregano, thyme, cayenne pepper, cumin and black pepper, about 1/2 tsp of each
Salt
Olive oil

An hour or so before you cook, rinse the eggplant and dry. Heat oil in a large, deep pan. Sauté eggplant til golden brown, not burnt.

In a large pot or saucepan, heat more olive oil. Cook the onion, garlic and celery until soft, then add the spices and cook for a minute or so until they are fragrant. Add eggplant to the pot then cook for another couple of minutes.

Add the rest of the vegetables and cook until they soften slightly. Then add the crushed tomatoes and mix to distribute tomatoes evenly. Add the chicken to the vegetables, cover the chicken in the vegetable mixture then put the lid on the pot and cook on a low heat for about 45 minutes. When you first add the chicken, it will seem too dry to be left on the burner, but don’t worry… the chicken stock is coming.

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When its all done, he vegetables should be soft and the chicken will be falling off the bone.

Remove the chicken from the stew and shred the meat. Set aside, along with about a quarter of the stew mixture. Using a food processor or blender, blend the rest of the stew smooth. Put everything back into the main pot and mix well. It is now ready to serve. Garnish with some green, such as chopped parsley.

photo (1)

I apparently really love parsley.

Khoresht-e bademjan would be served over Persian-style rice. Considering the rice tradition in creole cooking in New Orleans, I think the Aubergine Stew would be nice over rice, but not necessary, as Dax clearly demonstrated with her giant spoon.

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Lisa’s Pizza | “The Room”

Ingredients Purchased by Blake Stilwell

Pizza Cooked by Blake Stilwell

Eaten by Blake Stilwell

Blog Post Written by Blake Stilwell

No movie has enjoyed cult status quite so hard or fast as Tommy Wiseau’s “The Room.” It is exceptional to the world of cult film for a number of reasons, the main being because it is arguably one of the worst movies ever made, yet still draws a considerable crowd at every screening. Another reason is that the Writer, Director, Producer, and Star (but not caterer) will appear in person at many of them. He even took it on a world tour that saw screenings in Europe, Australia and India, among other places. There is even a communal ritual to watching “The Room” in a theater and this involves a lot of yelling, drinking and throwing of cutlery.

Spoon

Spoons play a large part in the scenery of The Room. For some reason.

The cult status of “The Room” eclipses “the Toxic Avenger” in its campiness, “Troll 2” in its difficulty to watch or take seriously, the Rocky Horror Picture Show in audience engagement and “Bad Lieutenant: Port of Call New Orleans” in unintentional hilarity. And that movie has Nic Cage. Yes, the Room is a very powerful movie.

Also unrivaled in “The Room” is the absolute worst idea for a pizza ever. In the movie, Lisa (Juliette Danielle) orders a pizza as a way to make Johnny (the aforementioned and ubiquitous Wiseau) either feel better about not getting promoted or celebrate his promotion, I’m never quite sure (he doesn’t get promoted, but she didn’t know that, though she makes it sound like she does… whatever). Maybe Johnny is just easy to please and a pizza would cover both outcomes. I guess Lisa would know.

Her pizza order, to me, is one of the most incredulous things about this movie. I was not surprised to find that what she ordered is not the pizza Johnny and Lisa end up eating in the movie, either. Some believe this is what we in the industry call a “continuity error.” I don’t think so.  The guys at Rifftrax perfectly sum up this situation:

That’s right. Lisa’s pizza is half pesto and artichoke, half pineapple and Canadian bacon: the Domino’s WTF Special. This is a terrible idea, not just because pineapple on pizza is an abomination and God will surely punish humanity for it, but because it is the mortal sin of going halfsies on a pizza: you can’t mix two sauces. White pizza, Alfredo, Tomato, or Garlic Butter just don’t mix. The sauce is the one thing you have to agree on.

Maybe this is Wiseau’s purpose. Maybe this pizza is a metaphor for Lisa and Johnny’s torrid love affair. Maybe the symbolism is deeper here than we know. Today, I make the pizza slices that were the first wedges in the cracks of Johnny and Lisa’s perfect romance.

Its ingredients are pretty simple, with not much work or costs involved. It is really easy to make pizza crust from scratch (bread flour, yeast, sugar and a little salt). It’s also easy to make pizza sauce from scratch (tomato paste, water, olive oil, spices). The only issue with this is that the crust is time intensive and the sauce will be hit or miss. Buying pre-made crust and sauce is really inexpensive and there are a lot of delicious kinds out there, so you get the good feeling of scratch cooking without the time or cleanup costs. And after watching the Room, you’re going to want to feel like the night wasn’t a total wash.

My ingredients:

– Instant pizza crust mix

– Pesto

– Artichokes

– Garlic butter

– Pizza sauce (I bought Furmano’s Original… not spicy, but good. I also added garlic, because garlic is the bacon of spices and seasonings)

– Pineapple tidbits

– Canadian bacon

Make the crust as directed. It will instruct you to bake it a bit before adding toppings. Please don’t ignore this step, your pizza will be come a muddled mess… I mean… more so. On the pesto-artichoke half, use a thin layer of garlic butter before spreading the pesto. It makes the pesto spread smoother and distribute more equally. Not that it’s terribly difficult to spread pesto in the first place, a little garlic butter will also make that side of the pizza more saucy and prevent the crust from getting too dry.

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And you know what to use to use to spread the pesto around, don’t you?

Then arrange your artichokes. Looks pretty good right? Now comes the heart-wrenching part (that was not an artichoke pun)… Adding tomato sauce to the other side. Also, pineapple.

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You’re tearing me apart, pizza!

If you’re going to be true to this recipe, like Johnny was to Lisa, go light on the cheese. Some of us can’t have cheese anyway. I had to be true to the recipe like Lisa was to Johny and use a cheese substitute. Veggie Shreds’ Mozzarella is actually a really good one. Pop it in the oven for about ten minutes at 375, and it comes out a nice golden brown.

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I honestly thought the combination of sauces was going to be a terrible, terrible mix… like they would mix together as the pizza dough rose and create some ungodly mix of pesto, garlic, tomato, pineapple juice, hot ham water, and whatever the artichokes were soaked in (brine?). The two sides actually were able to stay distinct (for the most part) and left me with two impressions:

1) Pesto-Artichoke is a great combination that I am definitely coming back to.

2) Only nondescript Franco-Belgian Creole-Cajuns would like pineapple on pizza.

It would probably be best for you and your on-again, off-again lover to settle on a cheese pizza, just like the cast did in the movie. Cheese pizza is something everyone can get behind.

Friends

Cheese pizza for all your friends!

Also, do not wash this pizza down with Lisa’s  “Scotchka.”

Do not drink “Scotchka” at all.

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Vinnie’s Prison Tomato Sauce | “Goodfellas”

By Blake Stilwell

As far back as I could remember, I always wanted to be able to cook like a gangster. Even before I wandered into the Red Lobster for my first job, I knew I wanted to … okay, I’m just kidding. Hey, I love this movie. Everything about it is perfect. It used to make me smile every time I went to the Subway when I lived in Red Hook because my stop was by Smith and 9th and Jimmy was going to have Karen whacked on the corner of Smith and 9th.  I’m one of those goody-good people who work shitty jobs for bum paychecks and take the subway to work every day that Henry Hill talked about. Even now, every time I’m introduced to a large group of people at the same time, I think of this scene:

Of course, everything is great until the wiseguys get pinched for a shakedown. But if movies and television have taught me anything, it’s that mobsters don’t go to prisons like the rest of us. This is illustrated in one of my favorite food scenes in any movie ever made. It’s like Henry (Ray Liotta) said: Dinner in prison is a big deal. But a big dinner shouldn’t be just for wiseguys. It’s time for the big family dinner to make a comeback!  This week, so I’m posting a recipe that could please a crowd, maybe even the family.

While everyone was in prison, Vinnie was in charge of making the tomato sauce for the pasta dish. Vinnie was played by Charles Scorsese, director Martin Scorsese’s real-life father. Scorsese also cast his mother Catherine to play Tommy’s (Joe Pesci) mother. Luckily for us (and film history) he also got Catherine to cook the food seen in the film… namely the food Vinnie is cooking for the prison dinner pasta dish.

Why is lucky for us? In this scene, you don’t hear much about the ingredients involved…  Thin sliced garlic, oil, veal shanks, beef, pork, 3 small onions, 2 big cans of tomatoes. Based on this sliver of information, I could have devised an Italian-style sauce from this… but would anyone want to make a tomato sauce hacked together by some medigan from Southern Ohio? No, it’s lucky for us Catherine Scorsese cooked the food in Goodfellas because she was able to give her meat sauce recipe in to Entertainment Weekly in a 1990 article, the year Goodfellas was released.

For meat sauce:
1/2 lb. piece shank of veal, whole
1/2 lb. pork sausage
light olive oil
medium onion, chopped small
5 large garlic cloves or more, whole
6-oz. can tomato paste
2 28-oz. cans Italian-style tomatoes (preferably Redpak brand)

For meatballs:
1 lb. ground mixture of veal, beef, and pork
1 egg
grated Locatelli and sardo cheeses (this may require a trip to a deli, a Whole Foods, or a specialty store)
fresh parsley
garlic salt, optional
salt and finely ground red pepper
2 T tomato sauce
bread crumbs if needed for consistency

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Yes they do, in fact, sell this one pound meat mixture. No need to buy three pounds of separate meats.

Sauté sausage and veal in a large pot in olive oil until a little brown. Put aside. Sauté onion and garlic cloves in the same pot until golden. Add tomato paste and 3 paste cans of water to pot. Put tomatoes through a sieve to get rid of seeds and add to pot. Cook on low flame.

When sauce starts to bubble, add salt and red pepper to taste and simmer for a while, stirring every now and then from the bottom up. Don’t put in any oregano; it keeps repeating on you.

Add the large pieces of veal and pork. Cook uncovered until meat comes apart with a fork.

Mix meatball ingredients together and roll into egg-size balls. Put raw meatballs in the sauce — do not fry them. When meatballs float to the top of the sauce (don’t stir until they do), they should be done. Simmer and stir a few more minutes.

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Always listen to your mother. Also, always listen to Academy Award winning Director Martin Scorsese’s mother.

Remove pieces of veal and pork, slice, and serve as a side dish with meatballs. Serve sauce over spaghetti or whatever pasta you want.

_________________

So that’s Mama Scorsese’s recipe verbatim.

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And it is definitely worth the time and effort.

If you need clarification, I recommend a cup of bread crumbs, and minimal cheese. If the meatballs still aren’t the consistency you like, add some more, just don’t make them mealy. This makes a pretty good amount of food. The recipe originally printed says “two hearty eaters” but this will cover more like five. After cooking this recipe, I have to wonder what Paulie was slicing the garlic to make…

In reality, of course, prison is not this good. I mean, it might have been for Henry, Vinnie, Paulie, and those guys. This movie was based on the non-fiction book Wiseguy by Nicholas Pileggi, after all. But just think of Jimmy, that poor Irish bastard, he was probably having a much harder time in Atlanta.

Now… take me to jail.

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