Good Times at Milano’s – New Yorks Famous Dive Bar

 


MILANO’S

NEW YORK’S FAVORITE “DIVE BAR”



It’s May 2nd, 2024. I’m at my favorite dive-bar, Milano’s on Houston Street, enjoying my $4 Rolling Rock Beer. It’s quite tasty and a “Godsend” at just 4 Bucks, this in a day and age when  in Manhattan, a cocktail can cost you $20 or more. it’s”Friggin Insane” !!! What’s a guy to do? Well Thank God, that though there aren’t many places left like Milano’s, there still are a few. 

Yes, thank goodness that there are a few great old dive-bars like – Milano’s, Rudy’s, 7B Bar, Blue & Gold on East 7th Street and a few other joints in lower Manhattan where the poor old working guy can still afford to have a beer or a drink or two, and it not cost an Arm & a Leg. These places are doing New Yorkers a service that’s quite admirable. The owners a not so greed as to grab every single dollar out there, and taking all they need and not going overboard with overpriced libations. “I Thank You Sirs – ever so much.”

I wrote a piece back in 2012 called “New York & The $3 PBR,” Paste Blue Ribbon beer, and places like 7B & Blue & Gold Bar that served $3 PBRs, or other affordable beer offerings. What does this mean, well it means that instead of going to a place and spending $40 or more for 2 drinks, or $60 plus for 3 cocktails with tax and tip, you could go to Milano’s or Lucy’s, hang with your friends (or not) and have 3 Beers (PBRs) and leave the Bartender a good tip ($5), and only spend $16. Now that’s not bad at all. Or if you only had 2 beers, you can get away with only 10 Bucks for the whole “Kit & Caboodle” of two beers and a $4 tip. Fast forward to 2024 and the Rolling Rock Beer I have at Milano’s was a damn reasonable $4 a can. “No complaint there.” I had two for just 8 bucks. But I sprung for a bag of Potato Chips for $3. Not cheap for a bag of Chips, but this was a little added luxury. I didn’t have to get the Potato Chips. Now that’s another Grip of Got. Have you noticed the price of Potato Chips these days? “Highway Robbery” !!! And Pretzels too ! It wasn’t long ago that you can get a small bag of Potato Chips or Pretzels at a Bodega for only .50 Cents. Not bad, when you’re walking around, a bit hungry and need something to nibble on and hold you over until your next meal. A slice of Pizza (now getting insanely overpriced) a Banana, or a small bag of Chips or maybe M&Ms could do the trick. Lately I’ve gone into modest grocery stores and Bodegas and see a small bag of Pretzels or Potato Chips for $2 a Pop. Are You Kidding Me? Highway Robbery ! And you’re not going to get me to pay $2 for a small frogman bag of Potato Chips, “No Siree” !!!

Sorry, I swerved off the subject there a minute. But like the high prices of Manhhattan Cocktails, overpriced cocktail lounges, and the ability to afford a couple cheap drinks (or Beers), the high price of Pizza and Potato Chips these days, is most relevant. Wouldn’t you say?

Anyway, let’s get back to Milano’s, the legendary New York Dive Bar that remains affordable, and has not been ruined by its popularity and notoriety as being one of New York City’s best dive bars, if not the best. I had a great time there last night, and have only one minor gripe. Well it’s been a while since I’ve been there, and they always had great music of the Jukebox, and it was famous as well. The Jukebox that is, Now, I’m sitting there chit-chatting with the bartender Dave (great guy), I’m sipping on my Rolling Rock, listening to the music, and all of a sudden some Shitty Crap Rap Hip Hop music comes on the jukebox. “What the Fuck” ??? Since when did they put this type of Shit into the Jukebox? “It’s Sacrilegious” !!! I Fucking Hate this Stuff. So-Called music? I call it Shit! With a capital S. Anyway, I guess there’s not much you can do. Well yes. The owner is able to not put that kind of crap in the box if he chooses to do so. No law against not putting Shitty Music in your jukebox. Not the last time I checked anyway. But who knows the way things are going these days? Politicians making insane new laws. It just might happen. I don’t want to think about it. I want to think happy thought s today. Anyway, I wish they owner did not out that Shitty Stuff in his Jukebox. It was always great. But I was subject to having to have to listen to a couple of Shitty Hip Hop songs last night, which always bring my mood, and anybody who has good taste, it’s enough to change you mood from happy and good, to something going towards the Negative. That’s the affect that Crappy Rap so-called music has on people of good taste. I guess the owner wanted to put crap in the jukebox, as I guess he does have a few customers with Shitty Taste in music, so he caters to them as well. Equal opportunity I guess? 

Well I had such a good time, that the couple shitty Hip Hop songs didn’t bring me down much. The beers, the other great music playing on the jukebox most of the night, was enough to balance out the Crap Hip Hop stuff, the bartender Dave was great, as was the conversation at the bar, and the general upbeat vibe of the place. I really did have a wonderful time at Milano’s last nigh, even despite the hip hop. I bought a box in the Kentucky Derby, which if I’m Lucky, I might wine. If not, no biggy, nothing will deter the good time I had, last night and every time over the years. Yes Milano Bar, “I Love You.”

Basta !




DBZ

May 3, 2024 NYC








BLUE & GOLD BAR
BLUE and GOLD BAR …  79 East 7th Street, East Village, NY NY

Everybody’s favorite East Village dive pulls in a regular crowd of college kids, bikers, local senior citizens and random eccentrics—like the long-haired guy whose only sound is a high-pitched shriek. Mixed drinks run for as little as four dollars, but that means the pretty Ukrainian owner will have to head to the fridge in the back room for juice, and you might be out of luck with ice. Stay long enough to play pool on the ratty table and mine the juke’s selection of hits from the ’60s to the ’80s. But if at all possible, use the bathroom elsewhere—don’t say we didn’t warn you. ExtraIn addition to black-and-white photographs documenting the bar’s history, Blue & Gold’s walls are decorated with fading pictures of European men blowing long Alphorns. 


Good Friends and Chianti Italian Wine

 

Two GREAT CHIANTI

VILLA CALCIANAIA 1969

CASTELLO VERRAZZANO 1964
CAVALIERI LUIGI CAPPELINI

Owner of CASTELLO VERRAZZANO – Greve

With Author DANIEL BELLINO ZWICKE – New York

At 100 YEAR ANNIVERSARY of The CHIANTI CONSORZIO

GRAND CHIANTI TATSING



CONTI SEBASTIANO CAPPONI

VILLA CALCINAIA CHIANTI 1969

CONTI CAPPONI

GREVE in CHIANTI


CHIANTI VILLA CALCINAIA

CHIANTI RESERVA 2019

CHIANTI 1969

CONTI CAPPONI

GREVE


The CECCHI’S

Andrea & Daughter Julia




CHIANTI CLASSICO – CECCHI

“GRANDSELEZIONE”

2020


Me & The BARONE

BARONE FRANCESCO RICASOLI

With ITALIAN COOKBOOK AUITHOR

FOOD WINE & TRAVEL WRITER

DANIEL BELLINO ZWICKE

“The POOL ROOM” SEAGRAMS BUILDING

NEW YORK NEW YORK

CHIANTI GRAND TASTING

April 29th 2024

Me & M. MANETTI

FONTODI

PANZANO in CHIANTI



Author DANIEL BELLINO Z

With GUNDRN CUILLO

CHIANTI GRAND TASTING

NEW YORK


ROBERTO STUZZI

BADIA CUOLTO BUONO

WINEMAKER / PROPRIETOR

GAIOLE in CHIANTI


CHIANTI BADIA COLIBUONO

2021 & Reserva 2019

MONSANTO CHIANTI “IL POGGIO”

1969

CHIANTI CLASSICO

“AMAZING” !!!!




CHIANTI GRAND TASTING

IL PROMOCONSORZIO Di VINO

100 YEAR ANNIVERSARY of The CHIANTI CONSORZIO

1924 – 2024

GRAND TASTING – NEW YORK

April 29th 2024




It was a most wonderful and historic event. The biggest and best names in Chianti gathered in New York City for a Grand Chiabti Wine Tasting of The Best Chianti Wine in the World, including all the great current vintage so fof Chianti Classic, Chianti Classico Reserva,  Vin Santo, and Chianti Classico “Grand Seleczione” wines of The Region of Chianti Classico, in Tuscany.

The most revered people in all of Chianti were lead by Giovanni Manetti – The Head of The Chianti “Gallo Nero” Consorzio, found in 1924, and Celebrating the 100 Year Anniversary of the consorzio in 2024, in Greve in Chianti, New York and around the World.

I was so happy to see all my good friends who make Chianti, including Giovanni Manetti, Roberto Stuzzi (Badia Coltibuono), Conti Sebastiano Capponi “Conti Capponi” of Villa Calcinaia in Greve, my good friend Cavalieri Luigi Cappelini of Castello Verrazzano (Greve), Andrea Cecchi and his daughter Julia of Cecchi Wines, Gundrnd Cuillo of Azienda Agricola Liverno in Radda, and many more.

Not only did we get to drink all of the current vintages Chianti, but we were treated to many wonderful old vintage Chianti wines, including : Villa Calcinaia Chianti 1969, Castello Verrazzano Chianti 1964, oansanto Chianti “IL Poggio” 1969 and numerous other old vintage Chianti from other producers. It was an amazing treat to taste all of the wonderful wines, but as always, as much as the wine is of great importance and pleasure, it’s always getting a chance to see and be with all my old Italian Friends (Italian Wine Estate Proprietors), as well as catching up with New York Italian Wine Friends, like : Charlie Sicciolone, Vince Attard, and Antonio Pinella.

Yes it was a most memorable day, Chianti, Good Friends, and the Celebration of Great Italian Wines and the men and women who make them. “I thank you all, for your friendship, wine, and history.”



Thanks,
Daniel






Daniel Bellino Zwicke – New York NY

April 29, 2024










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Vicchomaggio

Greve in Chianti



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TAKE a CHIANTI FOOD & WINE TASTING TOUR

“YOU’LL HAVE The TIME of YOUR LIFE”
Author Daniel Bellino Zwicke

With Cavalieri Luigi Cappelini

Castello Verrazzano



DANTE & DANIEL

PODERA SCALETTE

GREVE in CHIANTI


Daniel Bellino

Hanging with Pal James Starace

Castello Verrazzano

GREVE





MANGIA ITALIANO

STORIES & RECIPES

Of ITALIAN FOOD


Chianti – Bellino on Vino

 


CHIANTI CASTELLO VERRAZZANO

GREVE, ITALY


Author – ITALIAN WINE GUY – DANIEL BELLINO Z

With CAVALIERE LUIGI CAPPELLINI

Proprietor of CASTELLO VERRAZZANO

GRAVE, ITALY 




CHIANTI VILLA CALCINAIA

The CONTI CAPPONI

GREVE


Daniel Bellino Zwicke

Having Lunch with The CONTI CAPPONI

At VILLA CALCINAIA

GREVE 1997


Daniel Bellino Zwicke is one of America’s foremost authorities on Chianti and Italian Wine.
He created America’s 1st Ever Venetian Wine Bar (Bacaro) “Bar Ciachetti” New York NY.
Daniel is the former Wine Director at BARBETTA RISTORANT, New York, running the Wien Program with America’s greatest Italian Wine List (Wine Cellar).

Daniel is the author of 4 Best Selling Italian Cookbooks, as well as the Travel Cookbook
POSITANO The AMALFI COAST / Travel Guide Cookbook ( AMAZON.com ).

READ ABOUT CHIANTI !!!

READ “BELLINO on CHIANTI”



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2005





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COOKBOOKS – WINE – TRAVEL WRITER


Sinatra Sings – Songs from a Frank Sinatra Super Fan Daniel Bellino Zwicke

 FRANK SINATRA

MacARTHUR PARK

 

Francis Albert Sinatra

 

 

 
Frank Sinatra
 
MacARTHUR PARK
 
Drom The TIRLOGY Album 1980
 
Written by JIMMY WEBB
 
 
 
 
 
 
“YOU WILL BE MY MUSIC”
 
FRANK SINATRA
 
From “Ol BLUE EYES is BACK” Album
 
1973
 
Song Written by JOE RAPOSO
 
Musical Arrangement – Don Acosta
 
 
 
 
 

SUNDAY SAUCE

 
alla SINATRA
 
alla BELLINO alla PACINO
 
 
 
 
Francis Albert Sinatra
.
.
 
Frank Sinatra
 
“HOW DO YOU KEEP The MUSIC PLAYING”

 
 
Frank Sinatra
Frank Sinatra
 
ALL MY TOMORROWS
 

FRANK SINATRA
 
SOME NICE THINGS I’VE MISSED
 
 
 
 
 
Frank Sinatra
 
 
“YOU TURN MY WORLD AROUND”
 
 
 
 
 
“SINATRA SINGS”
 
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The hanging compartment can fit up to size 50R suits or jackets, a handful of dress shirts and dresses. Simply zip up the bag to create a duffel with enough space for several changes of clothes and a pair of shoes (which get their own dedicated sleeves). Long story short, meet your ideal long weekend, destination wedding, fancy getaway or business trip companion.




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…. author Daniel Bellino Zwicke …

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Clemenza Mob War Godfather Sunday Sauce Recipe

 



CLEMENZA Teaches MICHAEL How to Make SUNDAY SAUCE

Richard Castellano as Peter Clemenza and Al Pacino as Michael Corleone

In FRANCIS FORD COPPOLA’S The GODFATHER

Novel by MARIO PUZO



SUNDAY SAUCE

by Daniel Bellino “Z”




“Come here kid, lem-me show you something. You never know when you’re gonna have to cook for 20 guys some day.” Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola’s The Godfather. It’s one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making “Gravy” aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza’s Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio’s Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table. 

Cook Sinatra’s Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE “When Italian-Americans Eat”.Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza’s Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke’s Best Selling Cookbook (2 Years Amazon Kindle) 

SUNDAY SAUCE includes ; Frank Sinatra Sunday Sauce, Dolly Sinatra’s Spaghetti Meatballs, Joe DiMaggio ‘s mom’s Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese’s GOODFELLAS – starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth). 




SUNDAY SAUCE

The Unofficial GODFATHER COOKBOOK

AVAILABLE on AMAZON.com





WATCH The VIDEO


CLEMENZA (Richard Castellano) Teaches MICHAEL (Al Pacino)

HOW to MAKE SUNDAY SAUCE








SUNDAY SAUCE


alla CLEMENZA

LEARN HOW to MAKE IT
SUNDAY SAUCE

The Unofficial GODFATHER COOKBOOK

ITALIAN-AMERICAN GRAVY

PASTA – MEATBALLS and Much More




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One Bite Barstool Pizza Review Johns Bleecker Street Scores a 9.4 by Dave Portnoy NYC

GREENWICH VILLAGE NEW YORK

BARSTOOL PIZZA – Portnoy GIVES a SCORE of 9. 4 !!!



JOHN’S PIZZA

Of BLEECKER STREEY

GREENWICH VILLAGE NY

BARSTOOL PIZZA “One Bite” !!! SCORES a 9.4 !!!

Or is It 9.3 ???


JOHN’S of BLEECKER STREET

BARSTOOL PIZZA REVIEW

“ONE BITE”

EVERYONE KNOWS The RULES

Dave Portnoy – “This is the Best Pizza I’ve had so far in New York City.”

“9.2 ! No 9.3 !!! Now I understand the Line.”

“This is Great Pizza. John’s of Bleecker Street, Coal Oven Pizza”

“GREAT GREAT PIZZA !!! 9.4 ” !!!


So, as Dave Portnoy was eating the Pizza (John’s), and was reviewing it. He First threw out a Score of 9.2, but quickly, within 1 second changed it to 9.3  … He Loved it, saying it was the Best Pizza in New York. He waxed poetic on how much he Loved the Pizza, and then wrapping up his closing statements on the Pizza at John’s of Bleecker Street, he said “Great Great Pizza, 9.4”

So we think the Score is 9.4 .. Or is it 9.4 ???





SUNDAY SAUCE

AMERICA’S FAVORITE ITALIAN COOKBOOK

MEATBALLS – SUNDAY SAUCE – MARINARA

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Bellino Party alla Bolognese – Pasta Recipe

Screenshot 2022-06-20 1.01.06 PM

Pasta Bolognese

Recipe 

PARTY alla BOLOGNESE

Party alla Bolognese , ever hear of it? No, I didn’t think so. I coined the phrase, just like I coined the phrase Meatball Parm Mondays , which I first wrote about in my best selling Italian Cookbook Sunday Sauce. So, you want to know what a Party alla Bolognese is, a term you are no doubt hearing for the first time. Well as you might have already surmised, number one, it’s a party that has to do with Bolognese. A party where you eat Pasta with Ragu Bolognese you’re asking? Well yes, you are quite correct, you’ll be eating the famed Italian Ragu from the city of Bologna, Italy. This is a party centered around eating Pasta all Bolognese. Now what’s better than that?

So, as we know Ragu Bolognese is the famous meat-sauce for pasta from Bologna, Italy. Now, hopefully by the time you read this part of the book, you’ve already made your first Ragu alla Bolognese. Well congratulations are in order to you, you’ve learned something that is infinitely important, and something that will serve you the rest of your life. You now know the infinite glories of the Bolognese, that lush pasta meat-sauce from Bologna, Italy known as Ragu Bolognese. You know the wonderful flavor, and are sure to crave it often. No problem, if you have a craving, you can just make it. You have the recipe, you’ve made it once or twice, you can make it any time you want.

So, you want to throw a dinner party for friends? I certainly hope you do. If you’ve never done so before, I’d just like to tell you, you have no idea, and I’m sure you’ll be surprised, surprised how great it will be, ” a Party alla Bolognese.”

Making this famed Ragu and throwing a party centered around the Bolognese where you’ll feed Maccheroni alla Bolognese to friends and family, this is such a wonderful thing, you just can’t imagine. Do it once and you’ll see. You will make your friends oh-so-happy in more ways than one. They will thank you and sing your praises, and you will feel their joy. A joy that you gave them by making them Ragu Bolognese. Yes it has this affect.

Throwing a dinner party you say? It seems so daunting. Hey, you’ve made Bolognese, throwing a dinner party centered around Bolognese is as easy as pie, and I’m going tell you how. You will amaze your friends with this one! Trust me! Hey, I’ve already told you pretty much, 90% of all you’ll need to know to do your first fabulous Party alla Bolognese. “What,” you say? Well I’ve written the recipe for you, and you’ve already made your first Bolognese, maybe even two or three by now. You know how to make one of the World’s great dishes Pasta alla Bolognese, all you need now is some good music, good Italian Wine, and some sort of Salad or Antipasto to start you off.

You will make the Bolognese ahead of time, either the day before or early in the day before your party starts. You can either make a salad to have before the Bolognese, but a better choice would be either a Caprese Salad of fresh Mozzarella & Tomatoes, a lovely mixed Antipasto, or something as easy as Prosciutto & Melon would be very apropos, considering the Bolognese and the famed Prosciutto di Parma are both from the same region in Italy of Emilia Romagna.

.

mrnewyorkny_grandma

The WORLD’S TASTIEST DISH

PASTA BOLOGNESE

AMAZON.com 

.

Screenshot 2022-06-20 1.01.06 PM

PASTA with RAGU BOLOGNESE

RECIPE

So you go out and get some Provolone or other cheese if you’re going to serve a mixed antipasto before the Bolognese. Get some good Sweet Sopresseta, a jar of good quality Roast Red Peppers, and the best Italian Olives you can get, and your mixed antipasto is all set. Tell each guest to bring a nice bottle of Italian Wine, unless you prefer to buy the wine yourself, it’s all up to you. And there is nothing wrong with your guests each bringing a bottle. When they do so you end up getting a nice variety of different wines for everyone to taste, making your party not just a Party alla Bolognese but a pleasant little wine tasting as well. Nice, no? Yes, this works out quite well, and it makes the party a little more interesting, tasting the different wines. Tell your friends to bring Chianti, Barbera, Montepulciano di Abruzzo, or Lambrusco which is from Emilia Romagna and is the perfect wine if you’re having either Prosciutto & Melon or a Mixed Antipasto with some nice Salumi and Cheese to start.

You’ve got to have some nice background music for your party. The best music would be a mix of first and foremost Frank Sinatra, with Dean Martin, a little Tony Bennett, and some Louis Prima to boot. Hip Hop and Heavy Metal are strictly forbidden and an absolute no-no, you don’t want to ruin your party with bad music, do you?

Dessert and coffee are always great. They are not an absolute must, but I do highly recommend you serve coffee and dessert. Again, you may want to have one or two of your friends pick up some dessert. Italian desserts like: Ricotta Cheesecake, Italian Pastries and or Cookies, or Gelato are all great, but not absolutely necessary that the dessert be Italian. Maybe one of your friends makes a great Pineapple Upside Down Cake, a Red Velvet Cake or something like that is great. What’s important is you have a dessert, it’s just another little facet of your dinner party, your Party alla Bolognese. And don’t forget the Bolognese is the centerpiece and as they say in France The Piece de Resistance!

.

.

mrnewyorkny_grandma

The RAGU BOLOGNESE COOKBOOK

AMAZON.com 

PARTY alla BOLOGNESE CHECKLIST

  1. Get your ingredients for the Bolognese; the ground meat you choose. Tomatoes, wine, pasta, milk, butter, Olive Oil, and dry Porcini Mushrooms if you decide to use them.

2.   Get your ingredients for your Antipasto course.

3.   Buy at least two bottles of good Italian Wine, even if you have your guest bring wine, you’ll still want to get at least two bottles of your own.

4.    Have plenty of spring or filtered water. Buy gallons of Spring Water (at least 2 gallons or more).

5.    Buy one or two loaves of good Italian Bread.

6.    Make the Bolognese! It’s great to make the night before the party. Just to let you know, it doesn’t hurt that the Bolognese is made the night before, it’s actually better.

7.    Make sure you have some great music; Sinatra, Tony Bennett, Dean Martin and or some nice mellow R&B music.

8.  Before your guest arrive, get your antipasto or salad ready to go when you need it. Keep it simple. If you choose one of the antipasto items from the antipasto section in this book, you can’t go wrong, they’re all real simple and don’t require any cooking, other than if you choose the Shrimp Cocktail, which is super simple and takes just a few minutes and can be done ahead of time, a few hours before or the day before your party.

9.    A few minutes before you will be serving the antipasto, put your pot of Bolognese on the stove and turn the heat onto the lowest flame possible to heat up the Bolognese Sauce. If after the Bolognese is simmering for twenty minutes, it looks like it is getting dried out, you can add some water.

10.   Put a large pot of water on to cook the pasta. Put a lot of salt in the pasta cooking water.

  1. Serve the antipasto course to your guest and make sure you have some nice Sinatra tunes playing. Enjoy the antipasto with your guest.

12.   Turn the water for the pasta on to a high flame. After you have eaten your antipasto with your guest wait about 15 minutes or more before you serve the Pasta alla Bolognese.

13.   Rigatoni, Cavatappi, Fusilli, or some sort of short pasta are the best type of pasta to serve with your Ragu Bolognese at Party alla Bolognese party, as it’s easy to serve and to eat short maccheroni as opposed to long pasta like Spaghetti or Tagiatelle for your guest. Got that? Serve a short pasta.

14.    After everyone has eaten their antipasto and are enjoying their wine, throw the pasta in the water to cook. The pasta will take about 12 minutes to cook. You want to have about 20 minutes in-between the antipasto and Bolognese course, so throw the pasta in the boiling water 10 minutes after everyone has finished eating the antipasto.

15.   Follow the directions for cooking the pasta that is on the pasta package. Once the pasta is finished cooking, drain the pasta in a colander, reserving about a ¼ cup of the pasta cooking liquid. Add the pasta back to the pot that it cooked in. Add some of the Bolognese with a couple knobs of butter to the pot and mix the pasta and Bolognese Sauce together. Have a plate ready for each guest and plate each one with an equal portion of the Pasta Bolognese. Serve to your guest and make sure to pass around grated cheese.

OK So How Do you make The BOLOGNESE you want to know? The RECIPE is in The COOKBOOK,  The RAGU BOLOGNESE COOKBOOK, where else?

WANT to MAKE SUNDAY SAUCE ?

a8145-mrnewyorkny2b252822529

SUNDAY SAUCE

alla BELLINO alla PACINO

AMAZON.com

Philly Cheesesteak Sandwich Recipe Philadelphia Pennsylvania PA

 

PHILLY CHEESESTEAK

With PROVOLONE

MAKE at HOME !!!


PHILLY CHEESESTEAK – RECIPE

Ingredients

  • 1 pound
    Ribeye Steak (trimmed and thinly sliced)
  • ½ teaspoon
    Sea Salt (or to taste)
  • ½ teaspoon
    Black Pepper (or to taste)
  • 1
    Sweet Onion (large, diced)
  • 8 slices
    Provolone Cheese (mild, not aged provolone)
  • 4
    Hoagie Rolls (sliced 3/4 through)
  • 2 tablespoons
    Unsalted Butter (softened)
  • 1
    Garlic Clove (pressed)
  • 4-tablespoon
    Mayonnaise (or to taste)

CHEESE STEAK

INGREDIENTS


Directions

  • Take hoagie rolls, split them lengthwise.
  • Take a working bowl, add butter and garlic to it and mix. Spread the mix in the rolls.
  • Set an air fryer basket in an instant pot. Place rolls in it. Close the lid and bake at 400F for 3 minutes.
  • Dish out the rolls and set them aside.
  • Now, add melted butter, diced onions to a clean Instant Pot. Saute at high for 5 minutes. Stir it a bit.
  • Add ribeye steak, salt, black pepper, and chili flakes to it. Keep stirring until meat changes its color.
  • Finally, add the shredded provolone cheese to it. Mix it up and wait until the cheese melts.
  • Dish out the cheesy steaks, divide them over baked buns, and serve it with the dip you love!








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A BRIEF HISTORY of The PHILLY CHEESE STEAK

The story of the Philly cheesesteak begins in the heart of Philadelphia, Pennsylvania, in the early 20th century. Legend has it that Pat Olivieri, a hot dog vendor, decided to try something new by grilling some thinly sliced beef on his grill for his own lunch. The aroma wafted through the air, enticing passersby with its irresistible sizzle. A taxi driver, drawn by the aroma, asked Pat to make him a sandwich with the mouthwatering meat. And just like that, the Philly cheesesteak was born. Sort of. The original sandwich made by Pat only had chopped beef and onions, no cheese.

As the popularity of this delectable creation spread, Pat Olivieri’s humble hot dog stand transformed into a bustling destination for locals and tourists alike. With each satisfied customer, the fame of the Philly cheesesteak grew, solidifying its status as a true culinary icon.

While sauteed onions have long been the traditional topping, the inclusion of peppers became popular as a customization among the newer vendors and restaurants offering the sandwich, adding a bit of Italian flair.

When you’re considering the true moment of the philly cheesesteak origin, you need to look at when someone added the cheese. The cheese wasn’t added until the 1940s when restaurant manager, “Cocky Joe” Lorenza at Pat’s King of Steaks added some provolone to the mix.

The key to an authentic Philly cheesesteak lies in the meat. Traditionally, thinly sliced rib-eye steak is used, known for its tender texture and rich flavor. The steak is cooked on a hot griddle, sizzling to perfection. The result is a juicy, flavorful filling that becomes the star of the sandwich. Today, the Philly cheesesteak meat can be found in various cuts and even chicken or vegetarian options, but the original recipe still holds a special place in the hearts of cheesesteak connoisseurs.



The ORIGINAL !!!

PAT’S KING of STEAKS
The ORIGINAL PHILLY CHEESESTEAK
Created by Pat Oliveri in 1933

GINO’S STEAKS
Down The Block from PAT’S
GINO’S STEAKS is One of PHILLY’S BEST
WHAT is a CHEESESTEAK

Meat


The meat traditionally used is thinly sliced Rib-Eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.


Bread

In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted. One source writes that “a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,”  while a reader’s letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that “the mention of the Amoroso roll brought tears to my eyes.”  After commenting on the debates over types of cheese and “chopped steak or sliced”, Risk and Insurance magazine declared, “The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll.


Cheese

American cheese, provolone, and Cheez Whiz are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.

White American cheese, along with provolone cheese, are the favorites due to their mild flavor and medium consistency. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says, “Provolone is for aficionados, extra-sharp for the most discriminating among them,” although LaBan was at the time new to the Philadelphia area, and sharp provolone is rarely found in cheesesteak shops, while mild provolone is common. Geno’s owner, Joey Vento, said, “We always recommend the Provolone. That’s the real cheese.”

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. A 1986 New York Times article called Cheez Whiz “the sine qua non of cheesesteak connoisseurs.” In a 1985 interview, Pat Olivieri’s nephew Frank Olivieri said that he uses “the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children’s lunch for the same reason, because it is fast.” Cheez Whiz is “overwhelmingly the favorite” at Pat’s, outselling runner-up American by a ratio of eight or ten to one, while Geno’s claims to go through eight to ten cases of Cheez Whiz a day. 





PAT’S KING of STEAKS
The PHILLY CHEESESTEAK was INVENTED HERE
by PAT OLIVERI – 1933

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