2 bottles red wine (preferably dry) 1 cup brandy 1/2 cup light rum 1/2 cup triple sec 1 cup orange juice 1 cup pomegranate juice 1/2 cup pineapple simple syrup (recipe to follow) 1 orange, sliced 1 lemon, sliced 1 lime, sliced 1 apple, chopped Pineapple cored, sliced Mix all liquids together, add fruit andMore »

Baked Artichoke Hearts

Baked Artichoke, March 2014

5 ounces of quartered artichoke hearts 2 ounces garlic butter 1 ounce Alfredo 1½ ounces seasoned butter breadcrumbs ½ ounce Parmesan cheese Simply melt the garlic butter, add the Alfredo sauce and toss in the artichoke hearts. Put it in an appropriate-sized baking dish and top with the seasoned buttered crumbs and Parmesan. Bake itMore »

Parmesan Zucchini Sticks

Parmesan Zucchini sticks

Ingredients 1 cup seasoned Italian breadcrumbs 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour 1 teaspoon salt 3 medium zucchini (about 1-1/2 pounds), cut into strips about 1/2 inch wide and 3 inches long 3 large eggs, lightly beaten Finely chopped parsley Instructions In a large plastic bag, combine well the breadcrumbs, Parmesan cheese,More »


Recipe courtesy of Wolfies PizzaMia, Orlando, Florida Ingredients: ½ teaspoon pink salt no. 2 4 tablespoons Kosher or sea salt 1 tablespoon black peppercorns, toasted and cracked 1 tablespoon fennel seeds, toasted and cracked 5 garlic cloves, thin sliced 5 tablespoons dried lavender 2 oranges, zested 2 pounds pork tenderloin Instructions: Mix spices together. RollMore »

Garlic Salami

Recipe courtesy of Oliveto Restaurant and Café Ingredients: 2.2 pounds pork shoulder, diced 4 ounces pork fat back, diced 11/3 tablespoons salt 1 teaspoon coarsely ground black pepper ½ teaspoon Insta Cure #2 1¾ teaspoon minced garlic ¼ cup dry red wine 1 teaspoon dextrose 2 tablespoons distilled water ¼ teaspoon T-SPX starter culture 2More »

Italian Bean Dip

Italian Bean Dip

Ingredients 4 cups cannellini beans, rinsed, drained 2 cloves garlic, peeled 2 teaspoons fresh lemon juice 1/4 cup flat-leaf parsley 1 teaspoon (or to taste) crushed red pepper flakes 1/4 cup extra-virgin olive oil (about) Instructions In the work bowl of a food processor, combine the beans, garlic, lemon juice, parsley & red pepper flakes.More »

Polpette Alla Napoletana

Polpette Napoletana, Goldsmith

Polpette Alla Napoletana By Johnathan Goldsmith Owner — Spacca Napoli, Chicago Illinois 3 cups dried crustless bread, cut into 1-inch cubes, soaked in cold water until soft (mollica) 1 1/4 pounds ground beef, 80 percent lean 2 eggs, beaten to mix well 2 large cloves garlic, minced 1/2 cup grated pecorino cheese 1/4 cup finelyMore »

Fried Mozzarella Cheese Sticks

Fried Mozzarella Cheese Sticks

Ingredients 16 ounces of mozzarella cheese 3 large eggs, beaten ½ cup water 1½ cup Italian bread crumbs ½ teaspoon garlic powder 2/3 cup flour 1/3 cup corn starch Dash of salt and pepper 1/4 cup of pizza sauce or honey mustard, for dipping Instructions Mix together the eggs and water and set aside. CombineMore »

Caprese Di Parma

Caprese Di Parma

Courtesy of Aldo Musico Aldo’s Pizza, Naples, FL 1 sliced vine ripened tomato 6 ounces buffalo mozzarella Fresh basil 2 ounces extra–virgin olive oil 2 ounces of balsamic drizzle Layer the tomato, mozzarella and basil. Drizzle with olive oil and balsamic drizzle. “Our customers love this. It’s simple, but it’s amazing!” ~ Aldo Musico.

Toasted Ravioli

toasted ravioli

Ingredients 2 large eggs 1/2 cup canned evaporated milk 1 cup Italian-style bread crumbs Oil for frying 24 small, bite-size, meat-filled ravioli (thawed, if using frozen) 1/4 cup grated Parmesan 2 cups marinara sauce, warmed Instructions In a small bowl, beat and combine the eggs and milk. Put the bread crumbs in another small bowl.More »