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Still Under Construction
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Family Story
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I am creating this recipe section to share with our customers the love our family has for food. My Dad loved to cook and had learned from his mom and sisters and aunts. From what he told me when he went into the service it was the era of the Korean war and he was assigned to a tank squadron. When he got deployed and were in the field the K-rations (canned food) was not very good to say the least so he would barter with towns people and other enlisted men and started mixing foods and spices and came up with some dishes that reminded him of home, all the guys loved and gave them their food to cook also. One day and officer Came thru where their camp had been set up and smelled the food dad was cooking and asked some of the guy's what’s that great smell they laughed and said that Italian guy over there he can make an old boot taste good. So he worked his way to dad and asked if he could join them for lunch, Dad fixed him a plate and then the officer had Dad shipped off to cooking school then to MZ/Gonsenheim Germany and transfered to the 42 Armored Infantry Battalion Co ''B'' 124th Ordnance Battalion as the head cook for them, Dad coming from a large family had no problem cooking for so many. He started cooking in the mess hall for all the guys and even baked the cake for one of the officers getting married there. He always said how much he loved seeing all the guys come in and enjoy a meal that would remind them of home and how they would all thank him. When he got out of the service, he went back to work in the family store where his mom would cook in the back room. When dad took over the store he would do the same cooking for the employee and friends. Costumers would give dad recipes and he would add them to his collection in his own way, he never wrote anything down even in the service it was all from memory or add some of this a little of that most of the time there were bound to be beans in there somewhere. I learned some of the things’ he uses to cook but I wish I had payed more attention. The love of cooking was passed from him to me and my brother, I realized that food is a big part of our family heritage and with Dad gone now every time we cook one of his dishes I can hear him saying to me "hey, don’t forget to add the beans!" Recently I started going to Culinary school so that I could learn more of the fundamentals of cooking and add that to what Dad has taught us. As I learn more recipes and cooking techniques, I will share them with you. Also, if you have any family recipes that you would like to share and add to our site please feel free to send them to me.
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 Here is a picture of me and my classmates from NCC taking second place in the Connecticut State Culinary Championships!!
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Dads Pictures of him at cooking school and his field mess hall where he would cook for the guys
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Dad's Hot Dog's and Beans
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1 Package of Hot dogs
1/4 Stick of Butter
1 to 2 Tablespoons of Oil
2 Large Cans of Baked Beans
½ Cup of Ketchup
2/3 Cup of Molasses
2/3 Cup of Brown Sugar
1 Small Onion - medium chop
1 lb of Pasta or Spaetzle ( German Swabian Noodles )
Loaf of Garlic Bread
Optional 1 Cup of Peaches the refrigerated ones from a jar or Medium can or peach pie mix, run them thru a blender for 30 sec to a min so there at a fine chop ( Trust me on the peaches it may sound crazy but it adds the secret to this that no one will ever figure out!! ) just make sure you can't make them out in the mix!
and or a package of Stag Chili Mix
Start off cutting up the hot dogs and onions
In 1 pot boil up some water for the pasta
In a frying pan heat the butter and oil add the onion so it can cook until you get that great smell a few minutes later
Add the Hot Dogs to the onions and cook until they just start to brown
Then add the all the ingredients except the pasta or the Spaetzle
Let this reduce for 20 minutes over medium heat, now you have to watch this and as with everything taste as you go if you want more of this and less of that go for it! Every one has different tastes. Also it depends how long you cook this, some people like my wife like it with more of the sauce I like it reduced down to a very thick sauce you have to be the judge.
Now keep the cooked pasta or the Spaetzle on the side add some butter to them or some chicken stock to keep them nice and moist the just add what you want to the hot dog and beans. If you all them all it may dry out the mix if you have left overs. Sprinkle on shredded cheddar cheese.
Note: Make the Spaetzle according to the package I fry them up after I boil them in some onion and butter this seals in the flavor. And if u go with just the basic recipe try the Stag Chilli it adds a truly different taste and if you like Hot Dogs and chilli the go for it.
Hope you enjoy!!
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Chorizo Ravioli with
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From The CIA. Check out there weekend classes I love them,
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Chorizo Ravioli with
Tomato-Basil Coulis
Pasta is a versatile food, whether it is served hot or cold, plain or flavored, flat or filled. A basic pasta dough recipe can create a myriad of dishes, from herb-infused linguine to seafood-filled tortellini. Handmade pasta, which is more tender than store bought, is best served with a light sauce such as The Culinary Institute of America's® sweet and tangy tomato-basil coulis. When paired with chorizo-stuffed ravioli, the result is an intriguing balance of robust flavors and textures
Directions
Chorizo Ravioli
Heat the oil in a skillet over medium heat. Add the garlic and jalapeño and sauté until aromatic, 1 minute. Add the chorizo, the chili powder, the ½-teaspoon oregano, and the cayenne and sauté until aromatic, about 2 minutes more. Transfer to a bowl to cool.
Roll out the dough into thin sheets. Cut the sheets into 32 two-inch circles and cover with plastic wrap until they are ready to be filled. Brush the edge of a pasta circle lightly with water. Place 2 teaspoons of chorizo filling in the center of the circle. Place another circle on top of the filling, keeping the edges of the dough lined up. Lightly press the edges of the dough together. Crimp the edges with the tines of a fork to seal them. Repeat with the remaining pasta circles.
Bring a large, wide pot of salted water to a boil. Reduce the heat, add the ravioli, and simmer until tender, about 5 minutes. Drain. Serve the ravioli over hot tomato sauce garnished with oregano.
Fresh Pasta Dough
Combine the flour and salt in a large bowl and whisk to blend. Make a well in the center. Place the eggs, olive oil, and 1 tablespoon of water in the well. Working as rapidly as possible, gradually pull the flour from the edges of the well into the liquid ingredients with a fork and stir until a shaggy mass forms. As the dough is mixed, adjust the consistency with additional flour or water so that it is pliable but not sticky. (The dough can be mixed in a food processor. Add liquid until the dough just holds together when pressed; it should not form a ball on the blade.)
Turn the dough out onto a floured work surface and knead until the texture becomes smooth and elastic, about 10 - 12 minutes. Gather and smooth the kneaded dough into a ball, cover, and let the dough relax at room temperature for at least 1 hour.
In batches, roll the pasta dough into thin sheets, let dry for 15-20 minutes, and cut into the desired shapes by hand or machine. The pasta is ready to cook now, or it can be refrigerated, covered, for up to 2 days.
Tomato-Basil Coulis
Heat the olive oil in a large saucepan over medium-high heat. Add the onions and sauté until fragrant, about 1 minute. Add the tomatoes, bring the sauce to a boil, reduce the heat, and simmer for 20-25 minutes. Add the basil and simmer for 5 minutes more. Taste and season with salt and pepper.
Nutrition information per serving:
750 calories, 26 g protein, 73 g carbohydrate, 40 g fat, 1050 mg sodium, 195 mg cholesterol, 6 g fiber.
This recipe is among the 200 that can be found in Cooking at Home with The Culinary Institute of America®, which is available for purchase at bookstores nationwide or at www.ciachef.edu. |
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Ingredients
Chorizo Ravioli
Makes 4 servings
two teaspoons vegetable oil
six cloves garlic, minced
one teaspoon minced jalapeño
six ounces chorizo sausage, coarsely chopped
one teaspoon chili powder
one-half teaspoon coarsely chopped fresh oregano, plus more for garnish
one-quarter teaspoon ground cayenne pepper
Salt
one pound fresh pasta dough, recipe follows
one and one-half cups warmed tomato coulis, recipe follows
Fresh Pasta Dough
(yield: 1 pound dough; 4 - 6 servings)
two cups all-purpose flour, plus more as needed
one-half teaspoon salt
three large eggs
one teaspoon olive oil
Tomato-Basil Coulis
three tablespoons olive oil
two yellow onions, finely diced
eight cloves garlic, minced
two and one-half pounds plum (Roma) tomatoes, peeled, seeded, and chopped
one tablespoon chopped fresh basil
Salt and freshly ground pepper
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We Made This In My Cooking Class
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POACHED PRAWNS, ISLE OF MAY
2#’s Scampi prawns, peeled
4oz. Shitake mushrooms, sliced (1 c.)
1 Onion, finely chopped
1/2pt. White wine
2oz. Butter
2oz. Flour
1 Wineglass Dry Sherry (6oz.)
1/4pt. Double cream
2 #’s potatoes, boiled & mashed
Salt & Pepper (as needed)
Place the prawns, mushrooms, onion and white wine in a saucepan.
Cover and poach for about 10 to 15 minutes.
Strain, reserving the liquor.
(my instructions: boil potatoes in preparation for mashing at end of recipe)
In another saucepan melt the butter. Stir in the flour and cook for a few minutes without browning.
Add the fish liquor and sherry, correcting the consistency with milk if it is too thick.
Add the prawns, mushrooms and onion.
Check the seasoning and lightly stir in the double cream.
Reheat gently and serve in scallop shells, surrounded by a border of piped potato.
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Dutch Apple Pie
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INGREDIENTS:
Plain Pastry
3 cups apples (peeled, cored & cut in eighths)
1 cup brown sugar
1/4 cup shortening
1/4 cup pastry flour (sifted)
1 tsp cinnamon
1/4 cup sour cream
INSTRUCTIONS:
Line a 9 inch pie-pan with pastry, flute the edges.
Arrange pre-pared fruit on an unbaked pastry shell in a regular pattern.
Combine sugar, shortening, flour & cinnamon.
Mix till crumbly.
Sprinkle crumb mixture over apples
Pour over sour cream
Bake for 40-45 minutes at 375F
Serve slightly warm.
*Recipe from Annapolis Valley,NS Apple Recipe Book*
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Dads Christmas Menu
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Dads Thanksgiving Menu
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Secret To The Sauce
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Here is one of the secrets that helped me win one of the competitions I was in. When making Italian tomato sauce you start out with some onion and carrots both can be cut to a small dice place them in a sauce pan with some oil over high heat then when the onion is browned add some garlic, when you can smell the garlic add some red wine to deglaze the pan then add the tomatoes. This is the basic start to any tomato sauce you can also use Italian bacon cut to a small dice too before you add the onion. Now even if you have a store bought sauce and you want to add you own touch you can start the same way just add the store bought sauce instead of the tomatoes and your friends will be impressed. Now you can add you seasonings to the sauce if you are going to use fresh basil wait till like around the last 5 min’s to add it same with the salt I like to wait till near the end to add the salt that’s just me but you never know how it will turn out if it is too salty till the end so that’s why I wait. Now let me add you can use tomato puree and tomato paste too all depends how you like you sauce I add some sun dried paste about half way thru. Now the secret and I am sure you would never expect to find in a tomato sauce and one most chefs wouldn’t share, if you find that the sauce has a high acid taste or u added too much salt or is a little thin add a potato to it skin a potato that’s what I said a potato and add it to the sauce about half way thru or if you are in a rush as soon as you start this will work wonders for a sauce that needs that something extra it worked for me and helped win hopefully it will help you on the days that it seems like nothing is going right. Thanks for taking the time to learn this secret if you would like to share a family secret please email me at Mallozzisgiftbaskets@yahoo.com.
Thank You
Daniel Mallozzi Sr
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Mary's Riale's Italian Tomato Salad
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My friend Al's wife Mary has all the guys wanting this recipe at work and there the best tomato salad we have every had so it was nice of her to share this family recipe with everyone, I hope you enjoy!
2 or 3 Very Ripe Tomatoes
1 Medium Onion ( eather dice or ringlets )
1 or 2 cloves of Garlic ( Cut thinly )
Add to taste Oregano, Parsley, Basil eather dry or fresh
1/2 Cup or to taste Red wine vinaigrette
Slice the tomatos perpair the onions how you would prefer ( dice or ringlets )
put the onions and tomatos in a mixing bowl add the seasoning and Red Wine.
Let marinate at least one hour beter if you can let it sit over night.
Thank You Mary from the guys at Fred N Durantie Jr
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From The CIA
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Beef Tenderloin
with Pizzaiola Sauce
Make any occasion special with The Culinary Institute of America's® juicy Beef Tenderloin with Pizzaiola Sauce. From the succulent meat to the intensely flavored sauce, your efforts will create a memorable impact. Round out this Italian-inspired meal with an assortment of antipasti, a fresh green salad and a side of pasta.
Directions
Pizzaiola Sauce
For the sauce, simmer the wine in a small saucepan over medium-high heat until reduced by half, 4-5 minutes. Remove from the heat and add the herbs and pepperoncini. Set aside to steep for 30 minutes before preparing the rest of the sauce.
Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and sauté, stirring often, until light golden, about 5 minutes. Add the crushed tomatoes and simmer for 5 minutes more.
Remove the bay leaf from the wine mixture and discard it. Add the wine mixture to the pan with the tomatoes and continue to simmer for 5 minutes. Remove from the heat and set aside.
Beef Tenderloin
Blot the beef dry and season with salt and pepper.
Heat the oil in a heavy sauté pan over high heat. Add the beef and sauté to the desired doneness, 3-4 minutes per side for medium-rare. Transfer the steaks to a warmed platter and cover to keep warm while completing the sauce.
Return the sauté pan to medium-high heat and add enough oil to coat the bottom of the pan. Add the mushrooms and sauté until browned and any juices they have released cook away, about 4 minutes. Add the pizzaiola sauce and any juices released by the steaks. Reduce the heat to medium and simmer until the sauce develops a good flavor and consistency, about 5 minutes.
Taste and season with salt and pepper. Serve the steaks at once with the sauce.
Nutrition Analysis per 5.5-ounce serving:
420 calories, 35g protein, 8g carbohydrate, 23g fat, 490mg sodium
This recipe is among the 200 that can be found in Cooking at Home with The Culinary Institute of America®, which is available for purchase at bookstores nationwide or at www.ciachef.edu. |
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Ingredients
Pizzaiola Sauce
Makes 4 servings
one cup dry white wine
four teaspoons fresh flat-leaf parsley, minced
two teaspoons fresh basil, chopped
two teaspoons fresh oregano, chopped
one bay leaf
one pepperoncini pepper, chopped
two tablespoons olive oil or vegetable oil
one yellow onion, diced
two garlic cloves, minced
one and one-half cups canned crushed tomatoes
four lean beef tenderloin steaks (5 - 6 ounces each)
salt and freshly ground pepper
two tablespoons olive oil or vegetable oil, plus more as needed
one and one-half cups white, oyster and/or porcino mushrooms, sliced | | |
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Made This One In Cookin Class Too
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Sauerbraten Klopse (Sauerbraten Meatballs)
Yeild : 4 Servings
1 lb Ground Beef; Lean
1/4c Milk
1/4c Bread Crumbs; Dry
1/8t Cloves; Ground
1/8t Allspice; Ground
1/2t Salt
2T Vegetable Oil
1/2c Vinegar
3/4t Ginger; Ground
1ea Bay Leaf
4T Sugar; Brown
2T Unbleached Flour
Pepper; to taste
Mix beef, milk, crumbs, cloves, allspice, salt & pepper.
Form into meatballs.
Brown meatballs in hot oil.
Drain off fat.
Add 1c water, vinegar, ginger, bay leaf, and brown sugar.
Cover and simmer ½ hour.
Skim off fat.
Remove meatballs and keep them warm.
Mix flour and 2T water.
Slowly stir into the pan juices to make gravy.
Pour gravy over meatballs.
*Serve with buttered noodles.
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