Tag Archives: Staten Island

Chicken Hearts and Mushrooms

Aunt Carolne
Aunt Caroline

 

Chicken Hearts and Mushrooms

My great aunt Caroline could cook weeds and make them taste good. She had a dish her guests would often hope for at lunch. She’d sauté chicken hearts and mushrooms in olive oil with crumpled dried pepperoncini –  simple ingredients which came together as something very special. The mushrooms were gathered by my Uncle Tony in his forays into the wilds of Staten Island to places only he knew.

When he went to pick wild mushrooms he’d be gone all day and Aunt Caroline would say, “He thinks I don’t know, but after he gets the mushrooms, he plays poker with his friends. As long as he brings me the mushrooms, I don’t say anything.”

The first time I can remember her serving the chicken hearts, she looked at me and without asking if I’d prefer it, cut a couple  of slices of crunchy Italian bread and spread it with cream cheese and Welch’s grape jelly.

“Robbie’s ‘Merican,” she said to my mother, “so I made him a sandwich I saw on television.” I was glad to get the cream cheese and jelly but eventually acquired a taste for her chicken hearts.

Ingredients:

  • 1 lb chicken hearts
  • 1 lb sliced mushrooms (your choice)
  • ¼ cup olive oil
  • Dried peperoncini to taste
  • Salt and black pepper to taste

Preparation:

Wash, dry and season the chicken hearts with salt and black pepper. Sear them in oil in a very hot pan and remove. Sauté sliced mushrooms in the remaining fat & oil. When done return the chicken hearts. Break up 3 or 4 dried peperoncini into the pan stir and serve when the peppers soften.

Chicken hearts and mushrooms
Chicken hearts and mushrooms

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.