The Summer Wind...

Nothin like a little Frankie to set the tone for the season and here we are, the generally accepted end of Summer... I played Frank and so much more over the long weekend.  Like everyone else, I look forward to that bittersweet long weekend in September.  Its a great time to get together with family, friends, and friends who are family (which I sometimes think are the best of the bunch, because it is like picking your relatives).  I spent a good part of Saturday doing prep work and put out a killer spread on Sunday- the weekend included my usual list of suspects:ribs, chicken, burgers, dogs, sausage... it was all there.  Mix n a generous helping of people who I wanted to spend time with while wishing a fond farewell to Summer and of course just the right amount of liquids... it was a great party.  If you have any questions on the menu, then you need to do your homework... look into the archives- its all there... go ahead; I'll wait here for you...

I decided to take Monday for myself this year... no guests, no cookout, no entertaining.  Instead, I puttered around the house a little, took care of some local errands and enjoyed some pizza... I turned out a few (because leftovers are always so good)- I used some leftover pesto for one, sauteed a little spinach for another, and loaded a third with extra mushrooms.  The first pie went in early for an all day "mangia"... beer and pizza over the day... it was great.  

But then I got to thinking about my family (both the chosen and 'forced on me' varieties) on the East Coast; there is a huge list of people over there that I would love to be spending time with (and you know who you are! That's right... You!!)  While people like to tell you the summer is never ending out here on the Left Coast, I felt it... like Frankie said... 'I lost you to the summer wind...' and it seems he is right, things do change here (I actually start to feel it right around the Fourth of July, but do my best to work through it)  Next thing you know, people are gonna be walking around talking about how cold it is at 70 degrees, asking how I can still be in shorts and a T- shirt, like there's something wrong with me.  I used to try to hide it a little, try to be polite as the new comer, but now I laugh openly and tell them all to go spend a few days with my best girl (my city, of course) in mid February if they really wanna feel cold... 

I miss my family and friends at home; I think it is definitely time for a visit.  If I wanna keep what remains of my brains, it will have to be sooner rather than later... I can't wait- it's always nice to pop up unexpectedly, when people least expect it and give them a good surprise.  So don't any of you be surprised if you see a familiar face or hear an unexpected "Ay- how you doin'?"... you never know where or when I could pop up.  Just be ready, because you know if I'm comin to visit, we're gonna have ourselves a real time.  'Cause Johnny Tomatoes says so!!

Holy Stromboli!!

I made a little pizza... alright, alot of pizza... earlier this week and somehow wound up with one piece of dough left over. I've been feeling a little more on the carnivorous side lately, so I was looking for something to fit the mood. What could be better than Stromboli?? I mean, look at it- you have some dough wrapped around meat, cheese, some more meat, maybe some peppers and onions, or even mushrooms, and did I mention the meat? Given my limited choices for supplies out here, I decided to make use of everything I could get my hands on. (I have actually been thinking about making one of these following a recent 'discovery' in the fridge at work- someone brought one in and for some reason thought it would be safe when left alone all day... it was GREAT... that stromboli and its owner have been rooted in my mind for quite a while now)



Ok- first I assembled my ingredients- four meats, three cheeses, two peppers, and one dough. I popped the peppers in the broiler to roast for a while; I wanted a little something sweet to offset all the cured meats. While they roasted, I grated some Pecorino Romano (personal favorite), grabbed some mozzarella left from the pizza the night before, and got the rest of the ingredients out.





I began working to dough out on the board, doing my best to acheive an even depth and somewhat even dimensions on the sides. Once the dough was out, I started with a layer of Romano. I was hoping that the dry (relative to everything else) consistency of the cheese would allow it to soak up what I knew could turn into a flood of oil.

Next, I layed down a layer of mozz that had already been shredded for the pizza... a nice layer of it to help with the foundation. I figured this could only help to serve as a good base with the Romano. Next came my favorite part... the meat. I wasn't sure which to start with, whether the order would have big affect on how the flavors hit you. I realized I was over-thinking this and fished the salami off the top of the pile. I broke open the package and, after making sure it wasn't poisoned, added that as the next layer in what was beginning to be a large pile of food.

My sense of fairness (spurred by a healthy dose of OCD) dictated that following the salami there should be another layer of cheese. I almost felt as if my brick laying ancestors were standing over my shoulder, urging me to put a little mortar in there between the layers to help hold it all together. Looking at this photo, you may notice what seems to be only half a piece of slicing provolone in my hand... There is actually a funny story that goes with that. See, I as I stood there carefully adding the provolone to this artistic masterpiece, a piece fell to the counter, where the other half (not pictured) broke off, bounced up off the counter, hit the fluorescent bulbs, fell back, paused in mid-air, changed direction and flew directly into my mouth as I stood there agape and astonished... and that is exactly how it happened!! It was all I could do to avoid choking on it...


Moving on... I continued to add my layers- some capicola, more mozz, and some pepperoni... I wanted to add more to it, but, as I mentioned, my supplies are limited... heathens don't even have a decent ham around here (someone in NY wanna send me a nice pound of thin sliced Boar's Head?). So I threw down one more layer of salami, topped it with one more layer of provolone to provide a solid casing all around within the dough, and there she was... ready to go




Carefully, I folded the top over the meat and cheese and meat delight I had created. I tucked the edges together, methodically kneading the ends of dough together, until they melded into a single piece. Quick... someone tell me what I forgot!!?!? OK- all of you who were paying attention know its the roasted peppers. I couldn't believe it... I really wanted to get those in there to offset the salt from the meat, but once the dough was sealed, there was no opening it. So I did the next best thing... I laid them on top...


I cut the dough (the way a good corner man can cut a fighter's eye) to allow any excessive liquids or air to bleed out in the cooking process, brushed it with some egg, and got it into the oven.

What came out later, besides an unbelievably great aroma of meat cooking, was nothing short
of encapsulated golden perfection- at least as far as I was concerned... but I was hungry, so that may have slanted my perspective a little bit. Tell the truth though... it does look good, doesn't it? And those peppers... niiiice, hmmm?

I had some left over tomato sauce from the weekend and it seemed like a natural pair... Bogey and Bacall, if you will. So I set it out and cut into the 'boli. The hot 'boli with the cold sauce... what a combo.. it was fantastic.

Now the beauty of the stromboli is that, when wrapped and refrigerated, it can last a few days. In theory. I had visions of showing up with mine at work for breakfast (any mo-mo could have it for lunch), watching my co workers turn green with envy. It would have been perfect. But, alas, it was not to be. That 'boli stood about as much chance of staying safe as a fat-cheeked little boy in a room of Grandmothers... it was gonna get pinched. I say with more than a little pride, I finished that beautiful work of carnivorous art in one day. It was fantastic and I have no regrets. Between the meats, the sauce, and those peppers... Mamma Mia... what a day I had!!


So... if you find yourself with a little extra dough and you want to throw together something that will really keep you going all week (remember- 'In Theory'), get all the makings and put together a nice artistic 'boli for yourself. This one is worth all the time and effort involved. 'Cause Johnny Tomatoes says so!!

A Meal Fit for a King

When I was a kid, there was nothing like walking up the block and seeing my Grandfather's car in the driveway.  Gramps is the King of all grandfathers (just ask any of his 10 grandkids!!), and with him at the house, we had a really good chance of getting Genovese for dinner.   It is still Rennie's favorite dish and Mom always loved to make it for him.  Quick sniff when you walked in the door would confirm it, cause Mom always cooked this one long and slow during the day and the smell... well it was really somthin' else.  It always hit you like a freight train when you walked in the door, especially on a fall or winter day.  On days when I'm missing home or thinking of Mom, nothin really hits the spot like a big dish of Genovese.  This is a great dish that gets even better when you take your time cooking it.  I usually like to give myself at least 3-4 hours. I keep it going over a tiny flame (about the size of a match will do) and walk out of the house and then back in every now and then, just to judge the scent.

I like to start with a nice roast- a bottom round or a chuck roast with plenty of good marbling.   In a heavy bottomed pot, I braise the meat in some olive oil.  While it starts searing on the first side, I start peeling and cutting my onions, usually a half a dozen, maybe a little more if they are small.  (To this day, in his 80's, Rennie still cuts the onions for this dish every time Gramma makes it) 

Once the meat has been turned for the last time, the onions go in and get a little time to sweat it out.  I hit it with some salt and fresh ground pepper and a secret ingredient that I will probably get into trouble for sharing (sorry Gramma, but they're practically family!!)- a couple of quick turns around the pot with a pour of soy sauce.   Last thing to do is fill the pot with water till the meat is almost covered.   After that, turn down the heat till it is just enough to maintain a little steam coming off the surface.   Since the gravy that comes from this is like liquid gold, I like to vent the cover off the side, but still leave it mostly covered, keeping as much as possible for dinner.

And now, we move to our breif intermission.  This is about the time I like to pop open a bottle of Fortissimo and maybe turn on a good classic movie- something with Frank and the boys... Robin and the Seven Hoods or Ocean's Eleven- or maybe some Cagney- Angels with Dirty Faces or Each Dawn I Die...

As we get closer to "go time", I get my big pot of water going- at least two pounds of spaghetti or linguini for this one- if there are any leftovers, they are worth fighting over.   I'm like Joe over at italyville.com... I like some good macaroni.  If I don't make it, or get it fresh, I like my DeCecco- great texture, perfect body... boiled up a little al dente in some nice salty water-mmmmm- just thinking about it, I can taste it and feel the strands coming off that first big fork.   (I still remember fighting with my older brother in that Bronx appartment about who got to be Gramma's 'taster' when it was almost done... sweeet memories.)

While the mac's are cookin' away, I throw together a basic salad- romaine, cucumber, and tomato, as long as the season is right; dress it wih a little olive oil and red wine vinegar, maybe a cap or two of the balsamic, and toss it into the fridge for the time being.

Get the cheese out of the fridge at the same time.   I know everyone is high on Parmigianno, but not me- I can't do it; feels too much like betting the favorite.    For me, it has always been Pecorino Romano with dinner.  Big chunks of it, with a small hand grater on the table.  Now, slice that bread, get it in a basket (if it's yesterday's, give it a few minutes in a hot oven to hide it) and get it on the table.  I'm gettin hungry here!!!

Ok- so, now with your macaroni cooked, drained, and appropriately dressed in gravy (like a kid after Sunday dinner!!), let's get this thing going.  Get the meat out of the gravy and give it some time to rest on that big wooden cutting board.  Get the macaroni in a big bowl with plenty of gravy and tell everyone to sit down so you can start dishing it up.  We always start with a couple of dishes of macaroni (do any of "us" eat our secondi piatti with our primi piatti?? I hope not!!).  I can still hear my brother "Gramma, can I have some more?"... "OK Michael, give me your dish, but keep your fork"- more of those sweeet memories.

Next, bring out the salad and get your meat sliced and onto a platter, with a good amount of gravy and onions over it.  Time for round two.   I love to get my fork in there and grab an end cut- and don't you try to fight me for it!   Some fresh gravy and a good sprinkle of cheese and we're off to the races... Don't forget to hold onto some bread for the gravy in your dish.  Better yet- get a spoon!

I like to eat my salad last, a little vinegar to help cleanse the palate and aid in the digestion. And I like it in the same dish.   I love getting all those flavors together... you get the dressed salad, the gravy, the cheese left in your dish... mmmmm- I can 't get enough.

A little caveat on this dish- most of the time, you either get a great, flavorful gravy, or a very tender piece of meat.  It is a rarity to get both, even my Gramma who has been cookin' this dish up for the last 60+ years would tell you that.  But sometimes, just on a blue moon... you could get both. The evidence you are looking at here was just such a time and I am glad you could be here to share it with me- but don't think you're entitled to leftovers!!

OK- not sure I could feel any more hungry than I do right now... occupational hazard of writing about all of this.  Sadly, this post was finished long afer the leftovers were gone so we're all in the same boat as far as being able to enjoy more than a few good pictures.

One disclaimer- the meat you saw on that dish of macaroni?... just there for purposes of the photo op... that was put back on the board and eaten later, in its proper order.

And there you have it- a meal truly fit for a King... This one (like so many others) is worth all the time that goes into it.  Get the people that matter the most to you together for a sit down and enjoy- even if it doesn't come out so good, it will still be great.  'Cause Johnny Tomatoes says so!

Grampa and Gramma

In Progress

I think I have almost forgotten how to write...

I have one in the works, and it will be ready VERY soon... don't give up on me, amici...

Johnny T