Parisienne Sauce was a very popular sauce in the restaurant. It’s a buttery lemony sauce enhanced with the salty tanginess of capers. Capers are the highlight of this sauce. To understand capers one has to know capers. I thought I would share a little story about my childhood and some facts about the tiny delicate … Read more
Parisienne Sauce served using Soft Shell Crabs Ingredients: 1 cup of chicken stock5 tablespoons of butter¼ cup of fresh squeezed lemon juice ( Juice form 1 ½ lemons)1 teaspoon of drained capers (nonpareil packed in brine)3 dashes of Tabasco sauce3 ounces of sherry½ teaspoon of saltFresh ground pepper to taste2 sprigs of chopped Italian parsley … Read more
Part 2 Cooking for my Childhood Friends “As I dropped the pasta in the pot of boiling water I called out to my friends, “How do you want the pasta cooked?” I was wincing waiting for the answer. They all matter-of-factly answered together, “al dente!” My heart leaped for joy as I realized they have … Read more
Ingredients: 1 cup of chopped fresh Italian parsley1 ½ cup chopped fresh basil½ cup grated cheese (parmagiana is best)½ extra virgin olive oil¼ cup toasted walnut or¼ cup of toasted pignoli nuts1 clove garlic¼ tsp salt½ boiled potato (1/4 mashed) yellow potato is creamiest to use Procedure: Add parsley basil and coarsely chop Toast the … Read more
“My dad was the first of his brothers to leave the apartment life over the restaurant to buy a house in the countryside. The first day in our new home was both exciting and scary. Living only with our immediate family without all of our Italian speaking aunts, uncles and cousins was an entirely new … Read more
Ingredients: 1 cup of chicken stock (unsalted)5 TBSP butterJuice of 1 ½ lemons (1/4 cup)3 dashes of Tabasco3 oz of sherry or white wine ( milder)½ tsp saltFresh ground pepper to taste2 sprigs of chopped Italian parsley*Prepared Chicken Scallopini Procedure: Add all ingredients to prepared chicken scallopini and the whole wedges of lemon. (You also … Read more
“However exciting it was for my parents and their siblings to start a restaurant business it really did take a toll on us children. The three families lived in one apartment building and all the adults worked in “the restaurant” except for one sister. The one sister would babysit six children who were all under … Read more
Ingredients: 28 ounce can of whole plum tomatoes (coarsely chopped)1 ¼ cup of crushed tomatoes¼ cup of extra virgin olive oil6 medium to large fresh basil leaves10 sprigs of parsley (trim off the stems)4 cloves of garlic chopped1 ½ tsp of oregano¾ tsp of sugar½ tsp of salt1/8 tsp of black pepper Procedure:
Ingredients: 4 chicken breasts (pounded well – make sure they they evenly pounded)2 eggs1/4 cup of milkpinch of salt1 cup of flour for dredging2 cups of Italian seasoned breadcrumbsCorn oil or soybean oilMozzarella Cheese (either fresh or aged mozzarella)Marinara Sauce (home made or the 825 MAIN Marinara Sauce) Procedure: 1. Pound chicken breasts well inside … Read more
Trying to wake up my memory from the 1960’s when the restaurant first began I decided to study the first dinner menu. I counted 183 menu items. In fact there was nothing anyone could want that wasn’t listed on that menu. Not only were there many items but they were really odd entrees. On the cold … Read more