Bellino & SUNDAY SAUCE vs Martorano & GRAVY

The KING of MEATBALLS
And
 
SUNDAY GRAVY  Too !!!
 
 
 
MAKING GRAVY with JIMMY KIMMEL
 
STEVE SHOWS JIMMY
HOW to MAKE GRAVY
 
 
GUILLERMO JIMMY & STEVE
 
“MANGIA la GRAVY”
 
 
 
 
“IT Ain’t SAUCE” !!!
 
IT’S GRAVY” !!!!
STEVE MARTORANO
 
 
 
SUNDAY SAUCE
 
by Daniel Bellino Z
 
 
 
 
 
DANIEL BELLINO MAKING SAUCE
Or IS IT GRAVY !!!!
I saw Steve Martorano on Jimmy Kimmel last night. Steve is great. He’s the King of Meatballs, and quite possibly GRAVY. Italian Sunday Gravy that is! Or is it Sunday Sauce … Steve empahtically says it’s GRAVY, “IT AIN’T SAUCE” !!! And Steve is adoment about this … Steve says, “If it has Meat it’s Gravy, and if it doesn’t as in the case with Tomato Sauce then it’s SAUCE … Basta!
Yes Steve is right about this, but that doesn’t mean others are wrong. And Steve has stated that without a doubt in Brookly, New York and South Philadelphia where Steve is from, they all call it Gravy … But there’s always a debate. Some simply call a Italian sauce made with Italian Pork Sausages, Meatballs, Braciole, Spare Ribs, and other meat items (even chicken), that if its tomatoes braised with meat, it’s GRAVY and not Sauce, aka Sunday Gravy .. But there are some who call this Sauce, or Sunday Sauce … Well, different people call it different things, and really there is no one right or wrong answer. I myself and all my family members in Jersey, we all called it Gravy, as do most in the New York, New Jersey, and Philadelphia areas do.
So why do I call my book Sunday Sauce you ask? Well because it can be. It can be called Sunday Sauce, and as a book title it just sounds better. And for those who don’t know, there is a whole science and method to naming, producing, selling, and marketing a book, thus for my book, the name Sunday Sauce … 
And hey, I’m not going to get into a beef with Steve, the guy is awesome and one of the greatest ambassadors of all to what I consider a trully Great and Ligitimate Cusisine of Italian America, that being Italian-American Food (Cusisine).
Anyway, back to the Jimmy Kimmel Show, Steve and the Sunday Gravy … Steve showed Jimmy how to make it, with a bit of fun and funny ribbing by Steve of Jimmy … The Gravy was made, and Steve sat down with Guillermo and Jimmy and ate it.
Well Gravy? We have al sorts of Pasta, Zuppa, Pizza, Meatball Parms, Veal & Chicken Parm, Sausage & Peppers and lots more, but there’s one Italian-American dish that rains Supreme above all other, and that’s our beloved Sunday Sauce on Sunday, or as Steve would say, 
“I Ain’t Sauce, It’s GRAVY” !!!!
BASTA la PASTA !!!!
 
Italian Gravy
 
 
 
 
 
 
“Yo CUZ” !!!!
 
 
 
STEVE MARTORANO
 
 
SAUSAGE MEATBALLS
 
CANNOLIS & GRAVY
Meatball & Rib Gravy

Carbone ‘s Santina Gets 2 Stars New York Times

SANTINA
in
THE MEATPACING DISTRICT
.
.
.
 CARBONE-NY-ME

photo Copyright Daniel Bellino-Zwicke

2 STARS FROM NEW YORK TIMES
The TORRISI BOYS




RICH TORRISI
&
MARIO CARBONE

Roast Peppers




RIGATONI

PASTA alla NORMA

.
.
1b7e8-screen2bshot2b2015-03-102bat2b11-26-192bpm





 ITALIAN GRAVY !!!!

SUNDAY SAUCE

by Daniel Bellino Z

.
.

SANTINA REVIEW NY TIMES

JOE Jr. BURGER NEW YORK

JOE Jr. BURGERS
NOT THE BEST of NEW YORK
 
BUT
 
ONE of THE BEST
 
 
IT’s a GOOD ole SOLID BURGER
 
Honest and Unpretentious
 
PURE & SIMPLE
 
IT’S JUST GOOD
 
 
The JOE Jr. CHEESEBURGER
 
Dam Good !!!
 
 
 
 
LEARN HOW to MAKE GREAT BURGERS
 
at
 
HOME
 
 
 
RECIPES & INSTRUCTIONS
 
by THE DUDE
 
In
 
THE BIG LEBOWSKI COOKBOOK
 
 
GOT ANY KAHLUA?
 
 
by Daniel Zwicke
 
 
 
ABIDE
 
&
 
GET YOURSELF a COPY
 
 

AL PACINO ‘S LAST CAPPUCCINO

AL PACINO
Filming Vittorio Coffee Commercial
CAFFE DANTE
 
GREENWICH VILLAGE, NEW YORK
 
 
 
CAFFE DANTE Has CLOSE
 
 
 
NO MORE ESPRESSO FOR AL ????
 
AL PACINO THAT Is !!!!
 
Caffe Dante Has Closed
After 100 Years on Macdougal Street
 
GREENWICH VILLAGE, NEW YORK
 
 
 
AL PACINO VITTORIA COFFEE COMMERCIAL
 
FILMED AT CAFFE DANTE
 

AL PACINO
 
VITTORIA COFFEE COMMERCIAL
 
CAFFE DANTE
 
GREENWICH VILLAGE
 
NEW YORK
 
 
 
SUNDAY SAUCE
 
WHEN ITALIAN-AMERICANS COOK
 
BY DANIEL BELLINO-ZWICKE
 
 
 
LA TAVOLA
 
 
 
IT’S NEW YORK ITALIAN
 
 
 
 
SEGRETO ITALIANO
 
SECRET ITALIAN RECIPES
 
BY DANIEL BELLINO “Z”
 
 
 
 NEW SICLIAN AMERICAN COOKBOOK
FROM DANIEL BELLINO
Screen Shot 2015-03-10 at 11.26.19 PM
GRANDMA BELLINO’S
ITALIAN COOKBOOK
RECIPES FROM MY SICILIAN GRANDMOTHER
by Daniel Bellino
 
 

 

Daniel Bellino ‘s New Sicilian Cookbook



GRANDMA BELLINO’S ITALIAN COOKBOOK  –  RECIPES From MY SICILIAN NONNA



by Daniel Bellino


 
This Is The WORKING COVER
MEANING NOT THE FINAL COVER
 
 
 
 
OK !  Here’s The NEW COVER !!!
 
Best Selling Italian Cookbook Author Daniel Bellino Zwicke has a new cookbook. It’s not out yet, but is due for a April or May 2015 release. Daniel is the Best Selling Author of such favorite Italian Cookbooks as; SUNDAY SAUCE, La TAVOLA, SEGRETO ITALIANO
Secret Italian Recipes, and THE FEAST of THE 7 FISH  – ITALIAN CHRISTMAS, as well as one non-Italian Cookbook GOT ANY KAHLUA ? The COLLECTED RECIPES of THE DUDE, aka THE BIG LEBOWSKI COOKBOOK.
Daniel says his latest book Grandma Bellino’s Italian Cookbook is a collection of recipes of his Maternal Granmother Josephina Salemi Bellino … He says, the book is made up mostly of his grandmother recipes that are mostly of Sicilian or Sicilian-American origins, but not completely … Though more than 80% of the recipes are from his Nonna Josephina Bellino, some are from other family members like the authors sister Barbara, his mother Lucia, Uncle Tony, Aunt Fran, AUnt Helen and others. And as many of the recipes are Sicilian, some are Neapolitan, Roman, and other regiosn of Italy as his grandmother got recipes from some of her new neighbors who had immigrated to New York and New Jersey from other regions of Italy, mostly from the South.
There are recipes for; Pasta e Gagootz, Caponatina, Timballo di Agneletti, and Melanzane Beccaficio (all Sicilian) as well as Mussels Marinara, Stuffed Artichokes, Spaghetti Pomodro, all made all over Italy, as well as Spaghetti Meatballs and other Italian-American creations.


ALSO by DANIEL BELLINO “Z”
 
 
SUNDAY SAUCE
When Italian-Americans Cook
 
 
SEGRETO ITALIANO
SECRET ITALIAN RECIPES
 
 
 
THE FEAST of THE 7 FISH
ITALIAN CHRISTMAS
“And Not Just Chrtistmas”
 
 
La TAVOLA
Italian-American New Yorkers
Adventures of The Table

How to Cook a Newport Steak

 

The Perfect Newport Steak? What? I make it. Not everyone can. Number 1, you have to start with a Great Steak, a Newport Steak. A Steak not known to many. Well if you’re fortunate to live in New York’s Greenwich Village, you might know about them. Then again, you might not, cause just because you live in The Village, doesn’t mean you know of this little thing of wonder, The Newport Steak. The Newport Steak is a thing of wonder, especially if you love Steak but don’t want to shell out about $19.00 a piece or more to get one. That’s uncooked from the butcher, a nice Prime Sirloin Steak that is. Now a Newport Steak on the other hand will cost you about $7.50 on the average, or roughly 2 1/2 times less than a Sirloin, and you do not give up on taste or quality. It’s just as good. Maybe better.
 
 
A Perfectly Cooked Newport Steak
“THE STEAK of GREENWICH VILLAGE”
Cooked by Cookbook Author Daniel Bellino Zwicke
Greenwich Village New York
As The ROLLING STONES Play in The Backgroudn
SWEET !!!!
 
 
It is said that The Newport Steak was created by Jack Ubaldi, an Italian immigrant who owned a Butcher Shop in New York’s heavily Italian Greenwich Village some time around 1947. The Newport Steak is actually most commonly known as Tri Tip Steak and comes from the Bottom Sirloin portion of a cow. The Tri Tip is not well known nor much in demand. Well not among the masses, but we “Smart Ones” know better. We always get equal or better quality of anything, but always pay less. Thus the case of a Tri-Tip or if as we call it in New York’s Greenwich Village “The Newport Steak” In California, Californians know it as The Santa Maria Steak.
   Anyway, Mr. Ubaldi, wanted to sell this lesser known cut to his customers, but didn’t want to sell it as Tri Tip, he wanted a catchyer name. A name that would help sell this wonderful little steak, that was oh so tasty and cost far less than Sirloin, T-Bone, Porter House or Rib Steaks. He wanted a name that in the name itself would sell the steak. One day jack Ubaldi was looking at a pack of Newport Cigarettes and noticed that the logo of Newports was more or less the same shape of the Tri Tip Steaks that he cut. Right then and there Jack Ubaldi named his cut of Tri Tip 
“The Newport Steak” the name caught on and they’ve been selling Newport Steaks at Florence Meat Market on Jones Street in Greenwich Village ever since. They’re are a couple other spots in the area where you can get a Newport Steak. Ottomanelli’s down the block at Bleecker and Joes Streets sells them, as well as Pino’s Prime Meats on Sullivan Street, and is a place where I often pick up a Newport Steak or two, along with ones from the original Florence Meat Market.
     Well, I picked up a couple the other night and cooked them for me and a friend. As usual, they came out perfectly. We had a Couple good bottles of wine as well, in a nice bottle of Villa Sesta Chianti and a fine Bordeaux. And if that wasn’t good enough, and don’t you think it should have been? We listened to The Rolling Stones while I cooked those “Tasty Steaks” some Roast Potatoes and Carrots. Those steaks, yes they were Perfect. Not many people can cook a Steak as Good as Me, “No Brag Just Fact.” Yes it’s Fact, I can cook a Steak Better than anyone of ever met or eaten a steak cooked by another, and that includes Steaks I’ve had at Sparks Steak House, Peter Luger and other places renowned for their steaks. If you knew me, you’d know I’m telling the truth. Ask anyone who has ever eaten a Steak that I’ve cook, “They tell you.”
  Any way, yes the Steaks were perfect. My mouth is watering now just thinking about them. Dam, I tell you, Those Newport Steaks were “So Dam Good” they were practically “Orgasmic” I kid you not. Ask my Pal Chris, or my Buddies Raoul or Jimmy S, they’ll tell you. So we had The Perfect Steak, drank Chianti, and listened to The World’s Greatest Rock Band of All-Time “The Rolling Stones.” And yes Boys and Girls, Ladies and Gentlemen, “Sometimes Life Can Be Blissful.” Yes It Can.
 
 
 
 
 
The Newport Steak 
Is Cut From Tri-Tip Bottom Sirloin
 
 
 
 
 
A Couple Nice Newport Steaks
All Ready to Cook Up
 
 
 
 
IS THE NEWPORT STEAK GREENWICH VILLAGE’S OWN ?
 
 
Is that little thing of Beauty The Newport Steak Greenwich Villages Own? Yes Boys and Girls it is! I don’t know if anyone has ever coined it that. I do know that those of us in Greenwich Village and New Yorkers in other parts of the city know about it and that it is of Greenwich Village. And you see, just because you live in Greenwich Village doesn’t mean that you automatically know about it, not everyone does. We are few and small a group. An elite group who know of the wonders of our beloved Steak of Greenwich Village and Italian Greenwich Village at that. 
Our beloved Newport Steak, those few of us who know about it, is a Greenwich Village Original created by an Italian Immigrant Butcher jack Ubaldi who created the now famous Newport Steak in the late 1940s when he had the idea of cutting the relatively unknown and inexpensive cut of beef known as the Bottom Sirloin in a different way and cut off a couple of Steaks from this piece of meat that was most often used as a roast in a larger piece or ground for Hamburgers, Meatloaf, or Meatballs. Today this cut of meat is normally known as Tri-Tip or Santa Maria Steak of Central California where it is grilled or roasted whole in one piece then sliced when serving. In France this cut is known as a Culotte which is popular in the Bistros of Paris and all over France.
So back to Jack Ubaldi who back in the 1940’s invented what is now known to those “In The Know” as a Newport Steak. Jack cut the a piece from the Bottom Sirloin that was about 1 1/2″ thick and had the shape of a Boomerang. When he saw a Newport Cigarette ad and noticed that his special cut of Steak looked like the Boomerang Logo of the Newport Cigarettes. Right then and there in his butcher shop on Jones Street in Greenwich Village, Jack named his special cut the Newport Steak. The rest is Culinary and Greenwich Village History, and Italian Greenwich Village History at that, as at that time Greenwich Village was heavily populated by Italians. The Village was filled with Bread Bakers like Zito’s(now defunct) around the block on Bleeeker Street, Zapieri’s, and Vesuvio as well as a host of other Bakeries, Italian Restaurants and Caffes like Caffe reggio and Caffe Dante, along with another fine Italian Butcher Shop in Pino’s Prime Meats on Sullivan Street, in business since 1904. Raffetto’s Pasta in Greenwich Village and Porto Rico Coffee are all over 100 Year Old Italian-American businesses as well. 
So the Newport Steak. Created by Jack Obaldi, is cut from the Bottom Sirloin are about 1 1/2 inches thick, weigh about 14 ounces and cost about $7.50 a piece and are well worth it. Heck they’re a bargain compared to a Prime Sirloin which are about triple the price of a Newport. And the Newport is every bit as good as a regular New York Cut Sirloin. No quality loss what so ever. In fact, after getting on to Newport’s I prefer them to a Sirloin, as do the others in the know on the Newport.
 
 
WHERE To GET A NEWPORT STEAK
 
FLorence Meat Market  “They Invented It” !!!  … Jones Street, Greenwich Village, New York 
 
Pino’s Prime Meats  …. Sullivan Street, New York,  NY
 
Ottomanelli’s Meat market …. Corner of Bleecker and Jones Streets, down the block from Florence …  Greenwich Village, New York
 
 
 
 
Pictures of Al Pacino in The GODFATHER
and Cast of The Soprano’s
in Window at Pino’s
 
 
 
FLORENCE MEAT MARKET
INVENTOR of THE NEWPORT STEAK
GREENWICH VILLAGE,  NEW YORK
 
THE BIG LEBOWSKI COOKBOOK
 
For Great Recipe and Instructions
On Cooking The Perfect Steak
See The Dudes Cookbook
GOT ANY KAHLUA?
The Collected Recipes of The Dude
 
 
 
 

The CORNER BISTRO

CORNER BISTRO

 

 

Happy to see Corner Bistro’s Burger can still make it to # 1 Best of New York list these days. I’ve been eating Cheeseburgers there since 1984. Yes 26 Years of Bistro Burgers. Back then, the Burger at the Corner Bistro was for Year-After-Year thee perennial favorite, # 1, Top, Best Burger in New York, rated by the Top and most Powerful food Authorities of the day, New York Magazine, The NY Times, Cue Magazine, The Post, The Village Voice, GQ, Bob Lape on 7’s Eyewitness News, The Daily News, so on and so forth. Nine out of ten people, newspapers, and news agency’s, The Bistro Burger was always “Tops,” # 1. It no longer is. And it was tops for some 30 years. Quite a run. Sadly the quality of the Burger has gone down a bit, and there are numerous chemistry better, tastier Burgers in town. Shake Shack get my Vote for the Top, New York’s best Burger, with Bills Bar and Burger and Peter Luger not far behind. But the Shake Shack Burger has all the proper elements that come together and make for perfect chemistry of, dear I say, “The Perfect Burger.” Well if not the perfect Burger, New York’s Best, or at least amongst the Best, everyone has their opinion. Some not as qualified as others. As I’ve been eating the East Coast’s Best Burgers since childhood, and being a former Chef Culinary Professional, I have greater qualifications than most.

The Shake Shack Burgers elements that make it so good, are: Top Quality Beef, Just the right size and thickness, not too thin nor too thick, which unfortunately many think makes a burger is better, the thicker it is. Not so. A 6 oz., 3/4″ Burger is Best and it has to be cooked on a Flat-Top Grill cooking in its own fat to qualify amongst the best. Cooking on a grated grill, just won’t do. You’ll often get terribly overcooked hard spots, losing all important beef fat for the burger to cook in. You’ll need a good hamburger bun, toasted preferred, not too fancy, and a major No-No is the use of an English Muffin. Though i Love them for breakfast, English Muffins are a terrible choice, pairing to a Burger. the Burger has to be properly cooked
And one of thee most important rules to a great Burger, it can’t cost more than $6.50, and about $4.50 is even better. The Shake Shake burger meets all these requirements, even exceeding them.
Back to the Bistro Burger. For nostalgias sake and Price to value ratio, combined with the great old New York Bar ambiance, The Bistro Burger always makes it on my Top 10 List. As the Post states, to be able to get a great burger for just $6.50 with Beers at $2.75 in one of New York’s few remaining Bohemian Bars, and in Greenwich Village? A combination that just can’t be beat.
by Daniel Bellino Zwicke
BIG LEBOWSKI COOKBOOK
SUNDAY SAUCE

 

HUNGARIAN PASTRY SHOP CAFE

 
The HUNGARIAN PASTRY SHOP
 
 
 
NEW YORK’S BEST CROISSANT
 
 
And Its Most Fabulous CATHEDRAL
 
The CATHEDRAL of SAINT JOHN The DEVINE
Amsserdam & 114th Street
 
NEW YORK, NY
Enjoying a Hot COFFEE
 
Or is it a Hot Chocolate?
 
 
Dobos Torta
 
 
 

 

The Countergirls Pastries & Danish
 
 
 
 
The CAFE is ALWAYS JUMPING
 
 
 
 
SECRET ITALIAN RECIPES
 
 
 
 
 
Just Drinkin Coffee
STRUDEL 
 
 
Yumm !!!
 
 
 
 
 
 
Cafe Art
 
 
 
 
 
 
 
 
 
 
 
 

OLD NEW YORK BARS

    Grand Daddy of All Old New York Bars

1.   McSorley’s Old Ale House .. East 7th Street, East Village, New York

2.   Old Town Bar … East 18th Street, Union Square, New York

3.   Pete’s Tavern  … Irving Place, Gramercy Park, NY, NY

4.   White Horse Tavern .. Hudson Street, Greenwich Village

5.    PJ Clarke’s … 3rd Avenue at 55th Street, Midtown, NY NY

6.    Ear Inn  …. Spring Street, Soho 

7.    Fanelli’s Cafe  … Prince Street, Soho

8.    Peter McManus … 7th Avenue at 18th Street, Chelsea

9.    Minetta Tavern .. Macdougal Street, Greenwich Village

PJ CLARKE’S
 
 
 
photo Daniel Bellino Zwicke
 
 
 
 
 
WAVERLY INN
 
 
photo Daniel Bellino Zwicke
 
 
 
 
 
WHITE HORSE TAVERN
 
 
 
 
PETE’S TAVERN
 
Gramercy Park
 
NEW YORK,  NY
 
Since 1864
 
photo Daniel Bellino-Zwicke
 
 
 
 
OLD TOWN BAR
 
FLATIRON NEW YORK
 
 
Inside The OLD TOWN BAR
 
18th STREET
 
between BROADWAY & PARK AVENUE
 
 
 
 
A Beautiful Watercolor Painting of FANELLI’S
 
 
 
FANELLI’S
 
Prince Street, Soho,  New York, NY
 
Since 1847 ???
 
 
 
MINETTA TAVERVN
 
Macdougal Street & Minetta Lane
 
GREENWICH VILLAGE
 
 
photo Daniel Bellino Zwicke
 
 
 
 
 
PETER McMANUS
 
 
CHELSEA
 
New York, NY
 
 
La TAVOLA is NEW YORK ITALIAN
 
 
 
 
 
SECRET ITALIAN RECIPES
 
The BIG LEBOWSKI COOKBOOK
 
 
The COLLECTED RECIPES of The DUDE
 
by Daniel Zwicke