EAT IT !

Sunday, November 17, 2024

Soup Nazi Soup recipes

SOUP NAZI'S CRAB BISQUE

"SEINFELD"

2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 garlic clove
2 celery ribs
1(1 1/2-2 lb) lobsters
12 medium raw shrimp in shells
24 mussels, well scrubbed
12 Sea Scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1⁄4teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1⁄2cup grated carrot
salt & freshly ground black pepper
1⁄2teaspoon fresh lemon juice
- Combine the white wine, bay leaf, onion, garlic and celery in a large
- stock pot over medium heat. Boil. Add the lobster, cover the pot.
- and steam for 10 minutes. Remove the lobster, set aside and cool.
- Add the shrimps to the boiling broth, cover the pot and steam for
- 5 minutes. Remove the shrimps with tongs, set aside and cool.
- Add the mussels, cover the pot and steam until they open,
- about 5 minutes. Remove the mussels with the tongs,.
- extract the meat and discard the shells.
- Add 2 cups of water to the liquid in the pot, bring to a boil and
- add the scallops. Cover the pot, and steam for 3 minutes.
- Remove the scallops with the tongs.
- Extract the lobster meat, reserving the shells. Peel and devein the
- shrimps, reserving the shells. Chop the meat into bite-size pieces,
- cover and set aside.
- Return the lobster and shrimp shells to the broth and add 2 more
- cups of water. Bring to a boil, then reduce heat to simmer for
- 30 minutes. Strain the broth and return it to the pot. Discard shells.
- Bring the broth to a simmer over low heat. Add the cream, milk and
- herbs and simmer until mixture thickens slightly, about 5 minutes.
- Add the seafood and simmer for 2 minutes. Stir in the spinach and
- carrots and simmer another 2 minutes to just wilt the spinach.
- Season with salt, pepper, and lemon juice. Serve hot.
AMERICA'S FAVORITE FOODS

And SECRET RECIPES

BURGERS TACOS BURRITOS

SOUPS - BBQ SAUCE

And More ...

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The SOUP NAZI

CRAB BISQUE

"NO SOUP For YOU" !!!

HOW to Make SOUP NAZI "CrAB BISQUE"

BRINGING UP BABISH CRAB BISQUE

After SEINFELD SOUP NAZI Episode

"NO SOUP For YOU"

Pasta and Peas Pasta Soup Recipe

PASTA & PEAS

"THAT'S ITALIAN"

PASTA & PEAS

"LOVE IT"

Pasta & Peas. We Love it ! The we being Italian-Americans, is a beloved dish of Italian enclaves all over America. It's a dish that fits into the category "Cucina Power" meaning - food of the poor, made with the most inexpensive ingredients, like here with just Potatoes, canned Peas, MACCHERONI (pasta) a bit of Tomato, Olive Oil, onion, and some grated cheese.

Yes the grated Pecorino or Parmigiana Reggiano, or Caciocaavallo Cheese are not inexpensive. If a family could afford the cheese, it was used sparingly. If they could not afford it, they would do without the cheese, and that was that.

PASTA & PEAS - RECIPE

Ingredients :

1 heaping cup small diced pancetta (about 6 ounces)

2 Tbsp olive oil

2 cups small diced yellow onions

¼ cup chopped garlic

Pinch crushed red pepper

¼ cup tomato paste

2 quarts low- or no-sodium vegetable or chicken broth

2 sprigs rosemary

1 parmigiano or pecorino cheese rind

1 tsp salt, or to taste

½ tsp black pepper, or to taste

1 pound pasta shells + salt for water

4 cups peas or baby peas, defrosted if frozen (about 20 ounces)

Grated Pecorino Romano cheese, for serving

Extra virgin olive oil, for serving

Instructions:

Step 1:

Prep all ingredients according to specifications above.

Step 2: Cook Pancetta:

Place pancetta and oil in large pot or Dutch oven over medium-low heat.

Slowly cook it until it becomes crispy and most of the fat has been rendered. (This could take 15 to 20 minutes.)

Remove pancetta with slotted spoon and set it aside to drain on paper towels.

Remove all but about 3 tablespoons of rendered fat from the pot and use for other purpose or discard.

Leave enough fat to cover bottom of pot.

Step 3:

Add onions, garlic, and crushed red pepper.

Cook for about 4 minutes, or until onions have softened a bit, stirring occasionally.

Step 4:

Move onion mixture to one side of pot.

Then add tomato paste and cook it for about 30 seconds.

Pour in 2 cups broth and stir to loosen and scrape up any browned bits on bottom of pot.

Step 5:

Add remaining broth, rosemary, cheese rind, salt, and black pepper and stir until all ingredients are well combined.

Cover pot, increase heat to high, and bring mixture to a boil, stirring occasionally.

Immediately reduce heat to a simmer and simmer, partially covered, for about 8 to 10 minutes, or until all vegetables have softened.

Step 6:

Meanwhile, boil the pasta in salted water for half the time noted on the package.

Step 7:

Once the vegetables have softened, remove the rosemary spring and any remaining cheese rind and discard.

Then, add the partially-cooked pasta, peas and reserved pancetta to the pot and stir well.

Simmer until the pasta is al dente while stirring, then turn off heat and adjust seasoning, if necessary.

Step 8:

Ladle soup into bowls and top with some pecorino cheese and a drizzle of extra-virgin olive oil.

FAVORITE ITALIAN DISHES

And SECRET RECIPES

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CLARA Makes PASTA & PEAS

ANNA'S PASTA & PEAS

Note : In this video recipe for PASTA & PEAS,

Anna does not use tomatoes.

In Clara's recipe for PASTA & PEAS, Clara uses tomato,

though, she states you can make it with or without tomatoes.

BASTA !!!

Sunday, November 3, 2024

Spaghetti Os Recipe

SPAGHETTI -Os

SPAGHETTI-Os

ITALIAN STYLE - ITALY

The REAL SPAGHETTI-Os is SICILIAN

TIMBALLO di AGNELLETTI

The REAL SPAGHETTI-Os RECIPE

INSIDE - NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

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Sunday, October 27, 2024

Pope Francis Favorite Foods

PAPA FRANCESCO

POPE FRANICS

Pope Francis Eating with 60 elderly citizens of Florence

POPE FRANCIS Favorite FOODS

Bake CHICKEN, PIZZA, PASTA, CHEESE

EATING ? POPE FRANCIS KEEPS it SIMPLE

OK, let's get one thing straight: By and large, Pope Francis does have a fairly modest diet, especially compared to some of his predecessors. Boniface VIII, for example, ate everything off solid gold tableware while Clement VI literally put the "Pape" in Chateauneuf-du-Pape. Francis, however, is a simpler man. He refuses to wear some of the role's more lavish garments, prefers a sedan to a limousine (a vintage 1984 Renault 4, to be exact), and doesn't mess around with ridiculous headwear.

This simplicity, naturally, extends to his eating habits. He has rarely, if ever, stopped by the two Roman restaurants usually frequented by cardinals and bishops, and his first dinner with the College of Cardinals after his selection to the papacy was a simple pasta dish. Usual dinners might be made up of such trappings as baked chicken with salad, fruit and a glass of wine. The pope may be a lot of things, but one thing he's not is gastronomically extravagant — in any way, shape or form.

BREAKFAST

The POPE'S MEMBRILLO

Pope Francis' daily routine is about as strenuous as you might expect. He wakes up at 4:30 a.m. (!), prays for two hours, meditates and prepares his morning homily. After mass, Francis does a meet-and-greet with some of his followers before breakfast in the hotel dining room at the Vatican's Casa Santa Marta, where he lives. His breakfast is pretty much in keeping with his diet — he'll have freshly-squeezed orange juice (a luxury, actually, considering others in the hotel are only given boxed juices) and something called Membrillo.

Membrillo, for the uninitiated, is a sort of gelatinous jellylike street made of quince and is highly popular in Argentina, where Francis grew up. It's made by reducing quince pieces to a purée, adding sugar and lemon juice, then cooking until it's thick and dark. It's not exactly the most popular or extravagant dish you'll find in Spanish cooking (and certainly not in Italy), but if it's good enough for him, it's good enough for you.

So, Pope Francis may not exactly be hosting ridiculous banquets every day or feasting throughout the nights, but his simple diet is, at least, sustained by a fine range of seasonal ingredients and vegetables. In keeping with his writing in Laudato si', Pope Francis' second encyclical, where he states that the fight against injustice and inequality begins with the land, water, agriculture and food, the produce used in the pope's meals are fresh and home-grown.

"HAPPY BIRtHDAY PAPA" !!!

Pope Francis celebrated his 81st Birthday, but instead of using a cake, he opted to blow his candle out on something cheesier.

A used an extra-long 13-foot pizza to celebrate along with a group of kids from the Vatican pediatric clinic, the Dispensario Santa Marta, who helped blow out the single candle.

The POPES FAVORITE FOODS

SECRET RECIPES

YES ! WANT to EAT LIKE The POPE

PAPA FRANCESCO'S FAVORITE FOODS

RECIPES INSIDE

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The POPES FAVORITE FOODS

FRESH FRUITS & VEGETABLES for The POPE

The FARM at CASTELLO GANDOLFO

POPE FRANCIS Likes to EAT

POPE FRANCIS

60 MINUTE INTERVIEW

POPE FRANCIS FAVORITES FOODS

Friday, October 18, 2024

Juicy Pork Chops Recipe

JUICY FRIED PORK CHOPS

HOW to Make JUICY FRIED PORK CHOPS

Breaded pork chops are a classic dish that has graced our tables for years. Although preparing this simple dish does not require special skills, the secret to perfect pork chops lies in the details. To achieve soft and juicy meat that melts in your mouth while retaining a crispy coating, it's worth knowing a few proven tricks. How do you make everyone ask for your pork chop recipe? Here are some simple but effective rules that will allow you to prepare pork chops like you've never tasted!

Why is it worth marinating pork chops in milk?

Proper meat preparation is key to success. Marinating pork loin in milk is a simple yet extremely effective way to achieve tender and juicy pork chops.

Milk:

Softens the meat: The enzymes in the milk make the meat fibers more tender.
Neutralizes unpleasant odor: If the meat has a slightly specific smell, the milk will neutralize it.
Adds moisture: This ensures the chops do not dry out during frying.

Recipe for the perfect breaded pork chops

Ingredients:

1.1 lbs of boneless pork loin
2 cups of milk
1 onion
2 eggs
bread crumbs
oil or lard
salt, pepper

Preparation:

Marinating: Cut the pork loin into chops, place them in a bowl, and cover with milk. Add the sliced onion. Cover with plastic wrap and refrigerate for at least 2-3 hours, preferably overnight.
Breading: Pat the chops dry with a paper towel. Season with salt and pepper. Coat in flour, dip in beaten eggs, and coat in bread crumbs.
Frying: Heat the fat in a pan and fry the chops until golden brown.

The BADASS COOKBOOK