Baked Rigatoni Pasta Recipe

 

BAKED RIGATONI with BEEF RAGU

BAKED RIGATONI with BEEF RAGU

The BADASS COOKBOOK

AMERICA'S FAVORITE DISHES

And SECRET RECIPES

TACOS BURGERS BURRITOS

SECRET McRIB RECIPE

KFC FRIED CHICKEN SECRET RECIPE

SOUPS SANDWICHES BBQ SAUCE

And MUCH MORE. !!!!!

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Greenwich Village Newport Steak - Bellino

The PERFECT NEWPORT STEAK

Bordeaux and Chianti

"And You Can't Hear But 

The ROLLING STONES"

Are Playing in The Background

"BLISS !!!

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.

   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.



Daniel Bellino Zwicke

Newport Steaks are Cut From The Tri-Tip mof The Bottom Sirloin



WHERE To GET A NEWPORT STEAK

FLORENCE MEAT MARKET    "The ORIGINAL" Jack Ubaldi Created The Newports Steak here at Florence Meat Market in the 1940s ..... Jones Street (Near Bleecker)
 Greenwich Village, New York, NY

PINO'S PRIME MEATS .....  Sullivan Street, Soho, New York NY

OTTOMANELLI'S  ....  Bleecker Street between Jones and 7th Avenue, Greenwich Village

A Couple Fresh

Newport Steaks

Ready to Cook

SUNDAY SAUCE

MEATBALLS - MACCHERONI - SOUPS

STEAK "ITALIAN STYLE"

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Americas Favorite Reicpe

 

MARCELLA HAZAN 

TOMATO SAUCE

RECIPE

ANTHONY BOURDAIN 'S BAKED MACARONI

RECIPE

BEING TONY BOURDAIN

TRAVEL - FOOD JOURNAL

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FRANK SINATRA - SPAGHETTI & MEATBALLS - RECIPE

SINATRA SAUCE

The COOKBOOK 

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MOLASSES OATMEAL COOKIES

RECIPE 

DOUBLE CHOCOLATE OATMEAL COOKIES

RECIPE 

GRANDMA'S PINEAPPLE UPSIDE DOWN CAKE 

RECIPE 

"BETTER THAN SEX CAKE"

RECIPE

CAKE FROSTING 

WALT DISNEY OATMEAL COOKIES

RECIPE 

"BLUE RIBBON CARROT CAKE" 

RECIPE 

HUNGARIAN GOULASH

RECIPE

CRACKER BARREL MEATLOAF RECIPE

ANN LANDER MEATLOAF RECIPE

"BEST EVER MEATLOAF"

RECIPE

OLD FASHION MEATLOAF 

RECIPE

TEXAS STYLE CHILI

RECIPE

CHILI Con CARNE 

RECIPE

Sinatra Pasta - Recipe

 

FRANK Makes PASTA

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE TOMATO SAUCE

"SPAGHETTI POMODORO"

"SINATRA PASTA"

Frank Sinatra's connection to pasta sauce includes a commercial line of pasta sauce that he launched in the 1980s. It was his mother Dolly Sinatra's recipe. The line had limited success before closing down with a short run.

A recently published popular book titled SINTRA SAUCE by fellow Jeresyite Italian-American author Daniel Bellino Zwicke contains many Italian food recipes of dishes that Frank Sinatra ate, including recipes from his mother Dolly, father Martino, his aunts, and Frank Sinatra's own recipe for Salsa Pomodoro to make his Spaghetti with Tomato Sauce which he once demonstrated on television on the Dinah Shore Show.

SPAGHETTI POMODORO 

RECIPE "FRANK'S TOMATO SAUCE"

Frank's Salsa Pomodoro is a quickly made tomato sauce that retains fresh tomato flavour, as opposed to sauces that are cooked for longer periods of time. It is simply made with top quality ingredients of San Marzano Tomatoes, Italian Olive Oil, fresh garlic, salt, black pepper, and  Bay Leaves, and fresh Basil. The best quality ingredients and short cooking time is what gives Frank's Sauce its fresh wonderful taste.

SALSA POMODORO

• Ingredients:
• 1 pound imported Italian Spaghetti

• 1 (28 oz) can Whole Peeled San Marzano Tomatoes, crushed by hand
• 8 tablespoons imported Italian Extra-Virgin Olive Oil
• 3 cloves Garlic, peeled and lightly smashed
• Handful of Fresh Basil Leaves, torn
• Kosher salt and black pepper to taste
• Optional: Pinch of red pepper flakes 
• Instructions:
• Infuse the Oil: Heat olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté for 2–3 minutes until golden brown. Sinatra’s Rule: Remove the garlic once it's golden to leave only a subtle infusion.

1. Start the Sauce: Carefully add the hand-crushed tomatoes and their juices to the oil. Add red pepper flakes if using. Simmer on medium-low for about 15–20 minutes, stirring occasionally, until the sauce slightly thickens but remains bright red.
2. Cook Pasta: While the sauce simmers, cook spaghetti in a large pot of heavily salted boiling water until al dente (firm to the bite).
3. Finish & Emulsify: Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta directly into the sauce skillet.
4. Toss: Add the torn basil and a splash of the reserved pasta water. Toss vigorously over medium heat for 1 minute until the sauce coats every strand. Serve immediately. 
5. Fettuccine à la Sinatra
6. This is a decadent, Alfredo-style preparation that Sinatra often requested. It is defined by its simplicity—no flour or thickeners, just high-quality dairy and cheese.
7. Prep time: 5 mins | Cook time: 15 mins | Servings: 4

Ingredients:

• 1 lb Fettuccine (fresh is best if available)
• 1/2 cup (1 stick) Unsalted Butter, softened
• 1 cup Heavy Whipping Cream
• 1 cup Parmesan Cheese, very finely grated
• Salt and freshly cracked black pepper
• Fresh parsley for garnish 
• Instructions:

1. Boil Pasta: Cook fettuccine in salted water until just al dente.
2. Melt & Blend: While the pasta cooks, melt the butter in a large saucepan over low heat. Be careful not to let it brown.
3. Create the Base: Slowly whisk in the heavy cream. Simmer gently for 2–3 minutes until slightly thickened, but do not let it reach a rolling boil.
4. Add Cheese: Gradually whisk in the Parmesan cheese until the sauce is smooth and velvety. Season with salt and a generous amount of black pepper.
5. Combine: Drain the pasta and add it to the sauce. Toss gently to coat.
6. Rest & Serve: Remove from heat and let the pasta sit, covered, for 2 minutes—this allows the noodles to absorb the sauce. Garnish with parsley and serve on warm plates.

Daniel Bellino Z

The SINATRA COOKBOOK

"SINATRA SAUCE"

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

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Elvis Burger and Sandwich Recipes

 

ELVIS

The ELVIS BURGER

INGREDIENTS :
   

            




2 pounds Ground Beef Chuck                                                                       

• 1 Tsp Salt
• 1 Tsp Pepper
• 2 Bananas
• 1/2 Tbsp Brown Sugar
• Peanut Butter
• 6 Pieces Bacon
• 4 Hamburger Buns
• Honey

INSTRUCTIONS

 

• Begin cooking bacon. You can put it in a pan, in the oven for 15-20 min at 400 degrees.
• Get a pan warm (medium heat) and drop in brown sugar and bananas. Cook for a couple minutes and flip. Coating with melted brown sugar. Cook until caramelized but not too gooey.
• Get your grill/pan/etc hot
• Mix salt and pepper with the meat. Flatten into patties that are about 1/2 inch larger than the buns.
• Put a thumbprint in the middle of the patty so it doesn’t puff up when cooking.
• Grill your burgers about 4min on the first side.
• Flip burgers. Put the buns face down on the grill for a minute or two. Cook until you reach the correct temp (140F for medium), usually about 2 to 4 minutes.
• Spread peanut butter on bun and add burger. Top with bacon and bananas. 
  Enjoy!
  
  
  
  
  
  The BIG LEBOWSKI COOKBOOK
  

  

  
  

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  The COLLECTED RECIPES of The DUDE

  
  

  
  

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"ELVIS PRESLEY"

ELVIS EATING a PEANUT BUTTER BANANA

and BACON SANDWICH

"That's The KING right there"

ELVIS'S COOK MARY JENKINS 

Makes a FRIED PEANUT BUTTER 

& BANANA SANDWICH

"The ELVIS"

FRIED PEANUT BUTTER & BANANA SANDWICH

The ELVIS

SANDWICH - Recipe

INGREDIENTS :

• 2 slices of thick-cut white bread
  
• 2 tablespoons peanut butter
  
• 1 small banana, thinly sliced
  
• 2 to 3 strips cooked, crisp bacon
  
• 2/3 stick butter (for frying)
  

Instructions: 

1. Toast the bread until golden brown.
   
2. Spread a generous layer of peanut butter on the insides of both slices. Arrange the banana slices evenly over the peanut butter on one slice, then top with bacon. Close the sandwich.
   
3. Melt butter in a skillet over medium-high heat, then place the sandwich in the skillet. Continuously flip the sandwich, ensuring each side is golden brown and has absorbed all the butter. 
4. Serve hot.
5. 
   

NOTE - "The ELVIS" is a FRIED PEANUT BUTTER & BANANA 

                  SANDWICH 

To Make "The KING SANDWICH" Make an "ELVIS" and add 3 Slices of Crisp Fried Bacon, and you've got "The KING"

"The KING"

FRIED PEANUT BUTTER BANANA

& BACON SANDWICH

MAKING The ELVIS

"SANDWICH"

INSTRUCTIONS & HISTORY

Of ELVIS'S FRIED BANANA SANDWICH

AMERICA'S FAVORITE FOODS

And SECRET RECIPES

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