All posts by robiulo

Beefsteak

1st slice
Beefsteak

Roasted Beefsteak Sirloin with Blood and Butter Sauce

Adapted from Chef Waldy Malouf’s beefsteak recipe at the (now closed) Beacon Restaurant.

Throwing a “Beefsteak” is an old New York City tradition. It was a night of beef, beer and cigars with no vegetables or silverware.

For more on the beefsteak tradition see:  ALL YOU CAN HOLD FOR FIVE BUCKS, written by Joseph Mitchell and originally printed in The New Yorker Magazine, 1939

almost ready
Ready to serve

Ingredients:

  • 1 whole boneless sirloin, approximately 8 pounds; ask your butcher for a No. 180 strip loin (pretty expensive)
  • Coarse S&P
  • 2 onions, chopped
  • 2 cups beef broth
  • 8 ounces (2 sticks) butter
  • 1/2 cup Worcestershire sauce
  • Sliced white bread

Preparation:

  1. Preheat oven to 400 degrees. Season sirloin heavily with S&P. Place in a roasting pan, fat side down and roast for 30 minutes. Turn meat over, fat side up, and add onions to pan beside meat. Roast another 30 minutes.
  2. Remove roasting pan from oven. Turn oven off and leave door ajar to cool slightly. Transfer beef to a rimmed platter, leaving onions in pan. Loosely cover beef with foil and return to oven to keep warm. Carefully spoon off about two-thirds of the clear fat in roasting pan (leaving any dark juices beneath) and add beef broth. Place over high heat and boil until reduced by half, about 10 minutes. Add butter, Worcestershire sauce, and any juices that have collected in platter of beef. Return to medium-low heat and simmer for 10 more minutes. Strain sauce into a warmed pitcher or serving bowl.
  3. To serve, slice sirloin into 1 1/2-inch-thick steaks and then cut each steak crosswise into strips 3 to 4 inches long that you will be able to pick up with your hands. Serve sauce very hot. Dip meat into sauce as you eat. You can also serve meat with a stack of white bread.

 

OLD FASHIONED

Jay's Bar

When my father was a young man he tended bar in various bars and restaurants in Greenwich Village. He developed a great Old Fashioned and passed the recipe on to me. That’s him, Frank Iulo, in the white shirt at Jay’s Bar on Houston Street.

Old Fashioned Cocktail

Put circular slice of lemon in the bottom of an old fashioned glass. Add 1 tsp sugar, a few dashes of orange bitters and muddle. Be sure to crush lemon skin to get oil. Add ice and Rye or Canadian and stir. Float a few dashes of Angostura on top.

old fashioned

 

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Peaches in Wine

Peaches in Wine
Peaches in Wine

 

Peaches in Wine   A very simple and good dessert provided you use the right peaches – the kind that drip down your wrist when you bite into them.

  • 2 ripe peaches
  • 2 tsps sugar
  • Enough Chianti to cover

Cut the peaches around the equator and then cut wedges into bite size pieces. Place the pieces in a bowl, sprinkle with sugar and toss. Allow them to sit for 15 minutes and then cover with the wine. Refrigerate and serve when chilled. Serves four.

The Last of the Peaches
The Last of the Peaches

Marsala, etc.

 

My Calabrese grandfather used to have Marsala and an egg for breakfast. He’d just break an egg into a glass of Marsala and drink it without mixing or cooking it.  He didn’t use a cocktail glass either.

Marsala Flip – a drink similar to both zabaglione (see below) and my grandfather’s breakfast.

flip

  •  One whole egg
  • Two ice cubes
  • Three ounces sweet Marsala

Put the ingredients in a blender and mix until smooth and creamy. A flip is a cocktail that’s been around for a long time.  This is a simple version of it. You can also use port or sherry. Add sugar if you’re using something that isn’t sweet i.e. brandy or bourbon.

 

Zabaglione

marsala b

 

  • 6 egg yolks
  • 1 cup sweet Marsala
  • ½ cup sugar

Put all the ingredients in a double boiler and whisk over medium heat until foamy. I use an old fashioned crank egg beater. It’s faster. Serve it hot or cold for dessert  in a cocktail glass as is or with some berries on top.

 

Toasted Breadcrumbs

Toasted Breadcrumbs

bread crumbs 2

If you don’t make your own (a blender and two day old bread – simple) always buy unseasoned breadcrumbs and use your own seasoning.  To toast – put about a tablespoon of olive oil in a heavy frying pan on medium heat.  Add a cup of the unseasoned bread crumbs and keep them moving until they darken.  Don’t walk away to do something else because they’ll burn.  When they reach the right color remove them from the pan immediately or they’ll keep cooking.  They should smell like toast, not burnt toast.  You can use this on many pastas in place of cheese and there are some sauces where you can only use toasted breadcrumbs – fish sauces like pasta con sarde or baccala.

Untoasted on left. The perfect toasted color on the right.
Untoasted on left. The perfect toasted color on the right.

Grated Cheese

grated cheese 2

A few words about grated cheese…

Use Parmigiana, Loccatelli, Romano or whatever you like but don’t think you can put it on everything because it can conflict with and overpower delicate flavors. If you really want cheese, eat a piece of cheese.

Type can vary according to the sauce but NEVER, NEVER with sea food. Grandma said that was a mortal sin. Instead of the hard grating cheeses, try dry ricotta salada sometime or maybe a tablespoon of fresh ricotta in your dish before you put in pasta with tomato sauce. Instead of any grated cheese at all, try toasted bread crumbs. When Grandma couldn’t afford cheese this was a good substitute and on some dishes it’s better than cheese. I’ll explain how to make them in my next post.

 

Capozzelli di Angnelli (lamb’s head)

lamb head

Capozzelli di Angnelli   Yes, it’s a lamb’s head. The padrone would get the loin, legs and chops and the peasants had to make what was left taste good.

Ingredients:

  • 1 lamb head, split in half
  • Salt and black pepper
  • 1 tsp oregano
  • ½ lemon plus more for serving
  • 1 clove garlic, minced
  • ½ cup olive oil

Preparation:

Place room temperature halves on a platter and liberally season with salt and black pepper. Mix ½ tspn each, salt and black pepper with oregano, lemon juice, garlic and oil (save some oil to grease baking pan). Rub halves with marinade and allow to sit at room temperature for one hour.

Roast for 90 minutes in an oven pre-heated to 325o. Starting with cut side up, turn and baste with drippings every ½ hour. At the end of 90 minutes remove it from the oven and turn on the broiler.

Baste and place in broiler, eye side up, about 6 inches from flame for 2 minutes until lightly browned. When done, let it rest for about 5 minutes and serve with lemon wedges.

Summer Tomato Salad

tomato salad
Summer Tomato Salad

 

Summer Tomato Salad   Aunt Caroline would pick the basilico and tomatoes in her Staten Island kitchen garden just before she made this Summer Tomato Salad. The ice cubes were necessary because the tomatoes would still be hot from the sun.

Ingredients:

  • 4 medium tomatoes
  • Salt and black pepper to taste
  • ½ cup torn basil leaves
  • ¼ cup olive oil
  • 5 or 6 ice cubes

Preparation:

Cut narrow wedges around the core, discarding the core. Cut each wedge in half and place in a serving bowl. Season with salt and pepper. Toss and let sit for 20 minutes. Before serving add the oil, basil and ice cubes, then toss again.