Milwaukee’s Italian families have a distinguished heritage, one that began in a great rush to the city shortly before the turn of the 19th century, when Italian immigrants poured into Milwaukee and quickly formed two distinct communities. The Bayview settlement was dominated by newcomers from northern and central Italy, many of whom took jobs in the sprawling iron mill on the south lakeshore. The second Italian community, and by far the largest, was in the Third Ward, just west of today’s Summerfest grounds. The vast majority of Third Warders, whose numbers swelled to 5,000 by 1910, traced their roots to Sicily. Mario Carini, an Italian-American historian and author of the book, “Milwaukee’s Italians: The Early Years,” said nearly every region of Italy was represented in Milwaukee. He noted, “Some came from the northern regions of Liguria or Lombardy and some from the more central regions like Lazio.” However, the greatest number of Italians who emigrated to the U.S. came from the depressed and impoverished regions of il Mezzogiorno, the southern regions of the Italy, the ones left behind culturally, economically and socially after the unification of Italy in 1870. According to Carini, many of the Italian immigrants from il Mezzogiorno came from the regions of Puglia, Campania, Abruzzo and Calabria. They were once part of the Kingdom of Two Sicilies and the transition to Italian unification was a difficult journey. The southern economy was mostly agrarian-based, in contrast to the industrial north, and the peasants of the countryside had to work non-stop to provide the simplest means of survival. The island and people of Sicily suffered most. Sicily thought of itself as an entirely different country. It was there that peasants faced the toughest of circumstances. A few very wealthy men owned nearly all of the workable land on the sun-baked island. The impoverished laborers hired to work the land toiled long and hard and received scant returns. Life in il Mezzogiorno soon became unbearable and the lure of America became more and more desirable. By 1910, four out of every five immigrants came from southern Italy. The quest for the American dream started soon after the immigrants passed through the doors of Ellis Island and stepped upon the real America. Carini said, “as the old axiom ‘go West, young man’ holds, so did the immigrants listen. A good number did stay and seek their fortune in the bustling metro of New York City, but others, intrigued by tales of a gold rush and general curiosity, embarked on their trek westward. But as they made their way, economic necessity forced the Italians to halt their journey to sunny California”, Carini said. With the huge metropolis that is Chicago and its some 16,000 Italians, so close, many sought their fortune just 90 miles north in Milwaukee. According to Carini, there was an Italian presence in Milwaukee as early as the Civil War, but the real influx of immigrants began in 1880 and, by 1910, records show 3,528 Italian-born immigrants lived in Milwaukee. Some natives of northern Italy chose the south side and suburbs, while others lived where work was found. But no neighborhood could compare to the Sicilian community of the Third Ward, where 2,759 Sicilians settled. Dubbed the Little Italy of Milwaukee, the Third Ward afforded a place to live and a place to work for the immigrants, which is really what they all came looking for in America.
Catalano Square
Most of Milwaukee’s early Italian population consisted of working adult males, Carini said. However, as women joined their husbands in America, their primary duty was to the family. They cared for the children in the morning, walked to the factory and put in a full day’s work and, then, went back home to prepare meals. As soon as children could have a job they did, some even worked on the coal docks next to their fathers. Though many found work and a place to live, the Italian immigrants were hardly living the luxurious life. Many men took up a second job and working conditions were very harsh. Rosario Spella, born in Milwaukee to Italian immigrants, knew the hardships of immigrant life. “Our economic situation was dire,” Spella said. “I was the primary source of income at 18 years old, since my father had gone job-to-job. There was very little money to support all of us, so we had to do whatever we could possibly do to help out.”
Brady Street
Living quarters were described as “sub standard” and immigrants were charged relatively high rents. Families were often crammed into small houses or apartments. “Housing was a big issue,” Carini said. “We used to move around a lot, but it used to always be within the Third Ward. We’d go from corner to corner or block to block. ” That was until the railroads started to take away housing property and the family was forced to leave the area, Carini said. However, Italian-Americans prevailed and fought through the arduous task that was immigrant life. The diet of the Italian immigrants in Milwaukee was apparently not better than what they were accustomed to Italy. In America they had meat more frequently, but less fruits and vegetables. Generally the families in Sicily had meat on Sunday, eggs daily (almost every family had chickens) and fruit of every kind grew abundantly in Sicily. Fruit was cheap, especially in the villages, and almost every family owned a little piece of land on which fruit trees and greens were cultivated for family use. This simple diet, accompanied by life in the open air and vigorous work in the fields, made the Sicilian peasants healthy and strong. In Milwaukee, instead of having fruit and greens, which were too expensive in America, they learned to substitute meat and stretch it with potatoes, which were more filling than nutritious. While macaroni was preferred to any other dish, the cost was too high and with the addition of tomatoes and oil, pasta became even more expensive. Since these were luxuries for the Italian laborers in Milwaukee, they learned to prepare cheaper food.
Peter Sciortino’s Bakery, Milwaukee’s Brady Street
Like the immigrants who preceded them, most Sicilians worked as laborers and factory hands, but a sizable number entered the produce business, selling fresh fruits and vegetables throughout the city. The most successful merchants graduated to their own wholesale houses on a stretch of Broadway long known as Commission Row. Others moved into the Brady Street area. Not afraid to work, the Italians were railroad employees, fruit peddlers, refuse collectors, shopkeepers, tavern owners or skilled craft workers in the masonry and stone trades.
Cialdini Grocery Store
At the time there were in Milwaukee 45 groceries owned by Italians and 38 of them crowded into three or four streets in the Third Ward. Many of the stores were one small, unsanitary room with stock consisting of a few boxes of macaroni, a small quantity of canned tomatoes and some oranges and bananas displayed in the window. Generally women attended the shop, while their husbands were at work on the tracks or in the foundries. Only three or four groceries had a large stock and did a good amount of business, but the system of giving credit to their customers, especially during periods of joblessness, made development of their trade on a large scale impossible. Better conditions were found among saloon keepers, who did not give credit. In the Third Ward there were 29 Italian saloons, 12 of which were located on just 4 blocks on Huron Street. The immigrants engaged in other businesses, but on a smaller scale. Although almost every line of business was represented, Italian bakeries, meat markets, shoe repair shops, tailor shops and barber shops were typical of the businesses operated by Italians in the Third Ward. In 1905, the Sicilian immigrants adopted the Blessed Virgin of Pompeii Church on Jackson Street. The “little pink church” quickly became the neighborhood’s hub, both for worship and for the annual round of summer festivals that featured Italian bands, tug-of-war contests, food stands and fireworks. By 1939 many of the younger families had moved to the Brady Street area and they founded a new church, St. Rita’s, on Cass and Pleasant Streets, which then became the new center of their community. The descendants of those first arrivals, today, make up an extraordinary share of Milwaukee’s business leaders, politicians, clergy, restaurateurs, educators, police officers and military personnel. The warm and welcoming spirit that the Italian immigrants spread is still very much alive today. One need only take a trip to the modern-day Third Ward to find the epicenter of Italian culture in Milwaukee at the Italian Community Center. Paul Iannelli, a long-time Milwaukee resident and an Italian-American advocate, as well as a historian on the ICC’s history and executive director of Festa Italiana, said the Italians deserved their spot in Milwaukee. “We, Italian-Americans, have long entrenched ourselves in Milwaukee. We decided to build a sort of base for ourselves, as well as being a memorial to all those who came before us and laid the way for Italian-Americans in Milwaukee” Iannelli said. 
So after a challenging decade in the 1960s, when the city razed several blocks of the Third Ward including the local church, the Italian-Americans of Milwaukee began a revival of Italian heritage and culture. “Our first Festa was in 1977,” Iannelli says. “It was, initially, just a way to jumpstart the feeling of Italian-American heritage and pride.” Festa Italiana, an annual event now and in its 34th year, is an Italian-American festival featuring music, guests and authentic Italian food. Since the Festa became so popular a new headquarters was needed and in 1990 the Italian Community Center of Milwaukee opened its doors. 
“The ICC was built to house the organization and offices for Festa,” Iannelli said. “But it also was built to be a hub for Italian-Americans, which it became, and a place where old friends could connect.” A block-long building with a sandstone brick exterior, the ICC stands as an emblem of the Italian-American tradition. Three flags — the Italian flag, the American flag and Wisconsin’s state flag — fly high atop silver poles next to a black granite monument commemorating notable Italian-Americans associated with the ICC’s birth.
The Milwaukee Italian American Community Center
Italian Recipes From A Few Milwaukee Chefs
Vicenza Barley Soup
Bartolotta Ristorante, Milwaukee Chef Miles Borghgraef Serves 6 Ingredients:
- 4 quarts of broth (either chicken or beef broth will work)
- 6 oz. pearled barley (rinsed well)
- 1 cup white onion, finely chopped
- 1/2 cup carrots, peeled and finely chopped
- 1/2 cup celery, finely chopped
- 1 head radicchio (shredded)
- 1 cup salumi* chopped fine
- 1 /2 cup Parmigiano Reggiano or Grana Padano cheese
- 1 piece Parmigiano or Grana Padano rind
- 3 tablespoons cold butter
- 6 tablespoons extra virgin olive oil, divided
- 1 egg yolk
Directions: In large heavy bottom stock pot, on medium heat, saute the chopped salumi in 4 tablespoons of olive oil (reserve remaining 2 tablespoons of oil for plating) for 3-4 minutes or until lightly browned. Add onion, carrots and celery. Cook until the vegetables become translucent. Add rinsed barley. Mix ingredients well. Pour in broth, stir, bring to a light simmer and add cheese rind. After 30 minutes add shredded radicchio. Continue to simmer for an additional 15 minutes. When barley is tender (after about 45 minutes), remove two cups of broth. In separate bowl, temper** egg yolk with the two cups of broth. Mix in 1 cup of parmigiano or grana padano, reserve the other 1/2 cup for plating. While mixing vigorously, return the tempered egg/broth/cheese mixture to the soup. Melt in cold butter stirring continuously until incorporated. To serve, ladle soup into a serving bowl and top with some reserved extra virgin olive oil and cheese. Notes: *Salumi is Italian cured meat ,such as prosciutto, pancetta, coppa and sopressata. **Temper is to add hot liquid slowly so eggs don’t cook.
Venetian Risotto with Peas and Bacon
LoDuca Brothers Wine Chef Lou Bruno & Assistant Jim LoDuca Serves 8 or more. Can be used as a side dish or main course. Ingredients:
- 1 lb. Carnaroli or Arborio Rice
- 1½ quarts chicken stock
- 2 onions, finely diced
- 8 oz. frozen peas, thawed
- 1 lb. cooked crisp bacon (cut into 2” pieces)
- 1/4 cup olive oil
- 1½ cups Parmigiano Reggiano
- 1/2 Bottle (750 ml) Pinot Grigio for stock
Directions: In 2 quart stock pot, bring chicken stock and Pinot Grigio to boil. Then reduce to a simmer. In a 6 qt stockpot, heat olive oil, add onion and saute until golden. Add rice and cook for several minutes, stirring constantly to coat rice. Add hot stock mixture to rice, a cup at a time, stirring constantly until the stock is almost absorbed. The rice should be never dry. When rice is still a little firm (after 15 minutes) add peas. When rice is cooked, add all the parmigiano cheese and mix well. Add more hot stock if necessary to keep rice wet and custard-like. Distribute bacon over top and warm. [Chef’s Hint: overly wet rice is best].
Sausage Rigatoni Rustica
Bravo Cucina Italiana, Milwaukee Chef Tony Evans 3-4 servings Ingredients
- 1/2 oz. olive oil
- 3 oz. Italian sausage
- 1/2 teaspoon garlic, chopped
- 3 oz. eggplant
- 2 oz. tomatoes
- 2 oz. Bercy sauce *
- 4 oz. Alfredo sauce
- 1 oz. each of Parmesan and Romano cheese
- 1 tablespoon herb butter
- 7 oz. rigatoni, cooked al dente
- 1 oz. fresh mozzarella cheese
- Salt & pepper to taste
- Chopped parsley for garnish
Directions: Preheat a grill or grill pan and oil the grill. Thickly slice eggplant and tomato. Leave sausage in one piece. Grill sausage and eggplant slices until brown and tomatoes until slightly charred. Sausage should be cut on the bias into 1/4” thick slices and then cut in half. Cook rigatoni according to package directions. In a saute pan, heat oil and add garlic. Stir for 30 seconds. Add sausage and eggplant and saute. Add charred tomatoes and saute. Add bercy sauce, alfredo sauce and salt & pepper to taste. Mix to combine and heat through. Add parmesan/romano cheeses and herb butter. Mix to incorporate. Add hot rigatoni to saute pan. Add mozzarella, toss to combine and heat through. Place in a serving dish and garnish with parsley. NOTE: *Bercy sauce is a white sauce made with white wine and sauteed shallots.
Strawberry Tiramisu
The Pasta Tree Restaurant & Wine Bar, Milwaukee Chef Suzette Metcalfe Ingredients
- 1 1/4 cups strawberry preserves
- 1/3 cup + 4 tablespoons Cointreau or other orange liqueur, divided
- 1/3 cup orange juice
- 1 lb. Mascarpone cheese (room temperature)
- 1 1/3 cups chilled whipping cream
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 cups espresso
- 1/2 cup chopped dark chocolate
- 1 ½ pounds strawberries, divided
- About 52 crisp ladyfingers (Boudoirs or Savoiardi)
Directions: Whisk preserves, the 1/3 cup Cointreau and orange juice in a 2-cup measuring cup. Set aside. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using an electric mixer, beat cream, sugar, vanilla and remaining 2 tablespoons Cointreau to soft peaks. Fold 1/4 of the whipped cream mixture into mascarpone mixture. Then fold in the remaining whipped cream. Hull and slice half of strawberries. Spread 1/2 cup of the preserve mixture over the bottom of an oblong serving dish or a 13x9x2 inch glass baking dish. Arrange enough ladyfingers, dipped in espresso, over strawberry preserve mixture covering the bottom of the dish. Spoon 3/4 cups strawberry preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture on top. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, dipped in espresso, strawberry preserve mixture and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight. Slice remaining strawberries. Arrange over the top of the tiramisu and sprinkle with chocolate.
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There are many secrets to making a great potato salad. Often people leave it to chance or just pick up some from the deli – this can be a hit or miss proposition, as we have all had the not-so-good deli version. Making your own will give you a taste for the very best and you will never want to settle for deli potato salad again.
Some tips for making great tasting potato salads:
Use waxy potatoes (i.e., fingerlings, red potatoes, Yukon Golds) instead of starchy potatoes (i.e., russet), if you want them to hold their shape when you toss the potatoes with the dressing.
Lighten up the dressing by using a mixture of reduced-fat mayonnaise and low-fat yogurt. The yogurt gives the salad a nice tang. Vinaigrettes are an excellent alternative to creamy dressings.
Another important tip is to leave the potatoes whole and cook them thoroughly. Drain well and set the potatoes aside, until they are just cool enough to handle.
While the potatoes are still warm, cut them into bite-sized pieces (it is not necessary to peel them) and toss with a little vinegar, pickle juice or lemon juice to infuse the potatoes with flavor.
Other flavor boosters without fat to add to potato salads are onions, chives, capers, olives, mustard, herbs or pickles.
Add some veggies: red bell pepper and celery are naturally low in calories and will give your salad appealing crunch and color.
Be creative and add some interesting, non-traditional ingredients. On warm summer days, these salads are perfect for dinner.
Chicken, Red Potato and Green Bean Salad
4 servings
Dressing:
- 1/3 cup coarsely chopped fresh parsley
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Salad:
- 1 pound small red potatoes
- 1 teaspoon salt
- 1/2 pound diagonally cut green beans
- 2 cups sliced or cubed grilled or poached chicken (about 8 ounces)
- 2 tablespoons chopped red onion
- 1 (10-ounce) package mixed baby salad greens (about 6 cups)
Directions:
To prepare dressing:
Combine first 8 ingredients, stirring well with a whisk.
To prepare salad:
Place potatoes in a saucepan; cover with water. Add 1 teaspoon salt to the pan; bring to a boil. Reduce heat, and simmer 10 minutes or until the potatoes are almost tender.
Add beans and cook an additional 4 minutes or until beans are crisp-tender. Drain well.
Quarter potatoes. Place the potatoes, beans, chicken, onion and greens in a large bowl. Drizzle with dressing; toss gently to coat. Serve without chilling.
Farm Stand Potato Salad
8 servings
Dressing:
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon country-style Dijon mustard
- 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon celery seeds
Salad:
- 1 3/4 pounds fingerling potatoes
- 1 cup sugar snap peas, trimmed
- 1 cup broccoli florets
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup diced yellow bell pepper
- 1/4 cup chopped green onions
Directions:
To prepare dressing:
Combine dressing ingredients in a small bowl, stirring with a whisk.
To prepare salad:
Place potatoes in a saucepan and cover with water. Add a little salt and bring to a boil. Reduce heat and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon to a colander.
Add sugar snap peas and broccoli florets to pan. Reboil and cook 1 minute; drain.
Cut potatoes into 1/4-inch-thick slices. Add a little dressing to the potatoes and let rest while you prepare the other vegetables.
Then, combine potatoes, peas, broccoli, bell peppers and green onions in a large bowl. Add remaining dressing; toss well.
Quick Potato Salad with Shrimp and Feta
4 servings
Dressing:
- 1 1/2 tablespoons chopped fresh basil
- 1 tablespoon fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 3/4 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Dijon mustard
Salad:
- 5 cups small red potatoes, quartered (about 1 1/2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound medium shrimp, cooked and peeled
- 3 cups thinly sliced romaine lettuce
- 1 cup red bell pepper, cut into 1/4-inch strips
- 1 cup yellow bell pepper, cut into 1/4-inch strips
- 1 cup thinly sliced red onion
- 1/2 cup (2 ounces) crumbled feta cheese
- 2 tablespoons chopped pitted kalamata olives
Directions:
To prepare dressing:
Combine dressing ingredients, stirring well with a whisk.
To prepare salad:
Arrange potatoes in a single layer on a microwave-safe dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Microwave at HIGH 15 minutes or until potatoes are tender. Place potatoes in a large bowl.
Add shrimp and 1 tablespoon dressing; toss gently to combine. Let rest for 5-10 minutes.
Add remaining dressing, lettuce, bell peppers, onion and cheese; toss gently to coat. Top salad with kalamata olives.
Lemon-Arugula Potato Salad
If you want to make this potato salad ahead, prepare the recipe without the arugula. Once the potato mixture is completely cooled, cover and refrigerate. Toss with the fresh arugula just before serving so the greens do not wilt or get bruised.
Add some grilled steak for a complete meal.
6 servings
Ingredients:
- 2 pounds Yukon gold potatoes, cut into 1-inch pieces
- 7 teaspoons extra-virgin olive oil, divided
- 1/2 cup finely chopped shallots (about 3 small)
- 1 1/2 tablespoons sherry vinegar
- 2 teaspoons stone-ground mustard
- 1 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups loosely packed arugula
Directions:
Peel the potatoes, if you wish, and cut them into 1 inch pieces Place potatos in a medium saucepan; cover with cold, salted water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium and gently simmer 10 minutes or until potatoes are tender. Drain potatoes.
Heat a small skillet over medium-high heat. Add 1 teaspoon oil to the pan; swirl to coat. Add shallots to pan; saute 3 minutes or until lightly browned, stirring occasionally. Remove from heat.
Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt, and black pepper in a small bowl, stirring well with a whisk. Gradually add remaining 2 tablespoons oil, stirring constantly with a whisk until combined.
Drizzle dressing over warm potatoes; toss gently to coat. Cool completely.
Add arugula to potato mixture; toss gently. Serve immediately.
Cobb Potato Salad
Great side dish for grilled entrees.
6 to 8 servings
Ingredients:
- 1 pound baby red potatoes, quartered
- 1/3 cup sliced green onions
- Blue cheese vinaigrette, divided
- 2 large avocados
- 1 tablespoon fresh lemon juice
- 6 cups shredded romaine lettuce
- 1 pint grape tomatoes, halved
- 6 bacon slices, cooked and crumbled
Directions:
Make Blue Cheese Vinaigrette, directions below.
Cook potatoes in boiling salted water to cover 15 to 20 minutes or until tender; drain. Toss potatoes with green onions and 1/3 cup of the blue cheese vinaigrette; season with salt and pepper to taste. Cover and chill 2 to 24 hours.
When ready to serve, peel and chop avocados; toss with lemon juice. Mix lettuce with avocado mixture and tomatoes and add a little blue cheese vinaigrette. Toss gently.
Arrange lettuce mixture on a large serving platter; top with the potato mixture and drizzle with remaining vinaigrette. Sprinkle with bacon.
Blue Cheese Vinaigrette
Makes about 1 1/4 cups
- 7 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 cup crumbled blue cheese, divided
- 1/4 cup white wine vinegar
- 1 tablespoon water
- 1 tablespoon sugar
- 1/2 teaspoon hot pepper sauce (such as Tabasco)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped fresh basil
Directions:
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 teaspoons minced garlic and saute until golden, about 1 minute.
Transfer garlic mixture to blender. Add 1/2 cup blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons olive oil; blend well.
Transfer vinaigrette to bowl. Mix in chopped basil and remaining 1/2 cup of blue cheese. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)
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Key ingredients of the Mediterranean cuisine include olive oil, fresh fruits, vegetables, protein-rich legumes, fish and whole grains with moderate amounts of wine and red meat. The flavors are rich and the health benefits for people choosing a Mediterranean diet — one of the world’s healthiest — are hard to ignore. These people are less likely to develop high blood pressure, high cholesterol or become obese.
Numerous research studies suggest that the benefits of following a Mediterranean-style eating pattern may be many: improved weight loss, better control of blood glucose (sugar) levels and reduced risk of depression, to name a few. Eating like a Mediterranean has also been associated with reduced levels of inflammation, a risk factor for heart attack, stroke and Alzheimer’s disease.
If you’re trying to eat foods that are better for your heart, start with the principles of Mediterranean cooking.
Stock your pantry and cook at home.
Use whole, unprocessed ingredients and control portion sizes, salt and calories.
Make sure your pantry and freezer are stocked with Mediterranean-inspired staples like canned tomatoes, olives, whole-wheat pasta and frozen vegetables.
Love Italian food, then a bowl of pasta for dinner is a no-brainer. Typical standbys are Penne with Vodka Sauce or Pasta with Broccoli Rabe.
Experiment with “real” whole grains that are still in their “whole” form and haven’t been refined. Quinoa, a grain that was a staple in the ancient Incas’ diet, cooks up in just 20 minutes, making it a great side dish for weeknight meals. Barley is full of fiber and it’s filling. Pair it with mushrooms for a steamy, satisfying soup. A hot bowl of oatmeal with some fresh summer berries is perfect for breakfast. Even popcorn is a whole grain—just keep it healthy by eating air-popped corn and forgo the butter (try a drizzle of olive oil instead).
Supplement your intake with other whole-grain products, like whole-wheat bread and pasta. Look for the term “whole” or “whole grain” on the food package and in the ingredient list—it should be listed as the first ingredient. But if you still find it too hard to make the switch from your old refined favorites, phase in a whole grain by using whole-grain blends of pastas and rice or mixing whole grains half-and-half with a refined one (like half whole-wheat pasta and half white).
By displacing meat at some meals, you can lower your saturated-fat intake while adding healthful nutrients, like fiber and antioxidant-rich flavonoids. If you eat meat every day right now, try making a vegetarian dinner, like Multi-Bean Chili, once a week. Swap out most of your red meat and replace it with skinless chicken and turkey, fish, beans, nuts and other plants. Start by making a few small changes.
Aim to eat fish of any kind—except for fried, of course—twice a week. Fatty fish, such as salmon or tuna are especially good choices: they are rich in omega-3s, a type of polyunsaturated fat, linked with improved heart health. Make the focus of the meal whole grains and vegetables and think of meat as a flavoring; for example, use a little diced pancetta in a tomato sauce for pasta. If you do have a hankering for a steak, it’s OK to indulge, just do so occasionally and choose a lean cut, like top loin, sirloin, flank steak or strip steak and limit your portion size to 4 ounces.
Use heart-healthy olive oil as well as other plant-based oils like canola and walnut oil instead of saturated-fat-laden butter, lard or shortening—even in baking. There are many dessert recipes now that use olive oil instead of butter. Olive oil is a good source of heart-healthy monounsaturated fats. A high-quality extra-virgin olive oil seasoned with balsamic vinegar is delicious for dipping bread and is a healthier alternative to butter. Other plant-based oils, such as canola or walnut oil, are also rich in heart-healthy monounsaturated and beneficial omega-3 fatty acids.
Aim for 4 to 8 servings of vegetables a day. A serving size is 1/2 to 2 cups depending on the vegetable. Pick vegetables in a variety of colors to get a range of antioxidants and vitamins. Start your day out with a spinach and Cheddar omelet, have a bowl of vegetable soup for lunch and have roasted carrots and a green salad for dinner. Big green salads are a great way to include several vegetable servings at once.
Snack on a handful of almonds, walnuts or sunflower seeds in place of chips, cookies or other processed snack foods, which are often loaded with sugars, saturated fat and trans fats. Calcium-rich low-fat cheese or low-fat and nonfat plain yogurt with fresh fruit are other healthy and portable snacks.
Generally a good source of fiber, vitamin C and antioxidants, fresh fruit is a healthy way to indulge your sweet tooth. If it helps you to eat more, drizzle slices of pear with honey or sprinkle a little brown sugar on grapefruit. Keep fresh fruit visible at home and keep a piece or two at work so you have a healthful snack when your stomach starts growling. Lots of grocery stores stock exotic fruit—pick a new one to try each week and expand your fruit horizons.
Research indicates that people who drink moderately are less likely to have heart disease than those who abstain. Alcohol appears to raise “good” HDL cholesterol. Wine, in particular, “thins” the blood (making it less prone to clotting) and also contains antioxidants that prevent your arteries from taking up LDL cholesterol, a process that can lead to plaque buildup. Remember, “1 drink” equals 12 ounces of beer, 5 ounces of wine or 1 1/2 ounces of liquor.
Eating like a Mediterranean is as much lifestyle as it is diet. Instead of gobbling your meal in front of the TV, slow down and sit down at the table with your family and friends to savor what you’re eating. Not only will you enjoy your company and your food, eating slowly allows you to tune in to your body’s hunger and fullness signals. You’re more apt to eat just until you’re satisfied then until you’re busting-at-the-seams full. This is the perfect time of year to make some changes to your diet. Fresh fruits and vegetables are plentiful and local fresh caught fish is more available. These delicious dinners can all be enjoyed during a leisurely, relaxing dinner on the patio on a warm summer evening.
Fusilli with Green Beans, Pancetta and Parmigiano
Serves three.
Ingredients:
- Kosher salt
- 1/2 lb. whole grain fusilli or other twisted pasta
- 4 oz. pancetta, sliced 1/4 inch thick and cut into 1/2 -inch squares (3/4 cup)
- 1 large clove garlic, peeled but kept whole
- 1/2 lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 oz. finely grated Parmigiano-Reggiano (1 cup)
Directions:
Bring a medium pot of well-salted water to a boil. Cook the pasta until just barely al dente, about 1 minute less than package timing. Reserve 1 cup of the cooking water and drain the pasta.
While the pasta cooks, put the pancetta in a cold 10-inch skillet and set over medium-high heat. When the pancetta starts sizzling, add the garlic and cook, stirring constantly, until starting to brown, 1 minute. Reduce the heat to medium and continue to cook the pancetta until golden, an additional 2 to 3 minutes. If the pancetta has rendered a lot of its fat, spoon off all but 1 tablespoon of the fat from the pan.
Add the beans to the pan and cook, stirring constantly, until they’re crisp-tender, 3 to 4 minutes. Remove the garlic and season the beans with salt and pepper. With the pan still over medium heat, add the pasta, 1/2 cup of the pasta water and the olive oil. Toss to combine. Add another 1/4 cup pasta water and 3/4 cup of the Parmigiano. Stir well and season to taste with salt and pepper. If necessary, add a little more pasta water to loosen the sauce. Transfer the pasta to a serving bowl. Grind black pepper over the top and sprinkle with the remaining cheese.
Sea Bass With Citrus-Olive-Caper Sauce
Buy Eco-friendly Mid-Atlantic Sea Bass
Serves 8
Ingredients:
- 8 sea bass fillets (about 5 oz each), skin on
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 lemons, peeled and thinly sliced, segments halved
- Juice of 2 lemons
- 2 tablespoons chopped fresh oregano
- 2 tablespoons capers, rinsed
- 3/4 cup pitted Kalamata olives, roughly chopped
Directions:
Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoons oil. Carefully remove pan from broiler and place on the stovetop.
Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 6 minutes.
In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoons salt and 1/4 teaspoons pepper.
Place fish on platter; top with citrus-olive-caper sauce.
Grilled Chicken with Feta and Red Pepper Sauce
4 servings
Ingredients:
Grilled chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarsely ground black pepper
Red pepper sauce:
- 2 pounds grilled red bell peppers
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 4 ounces sliced feta cheese (4 slices)
Spinach leaves for serving plate
Directions:
To prepare chicken: place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours.
To grill the peppers: preheat grill. Place peppers on the grill and cook, turning until charred all over. Place peppers in a paper or plastic bag to let steam for 10 minutes. Peel and seed peppers.
To prepare sauce: place grilled peppers, oil, vinegar, salt and pepper in a food processor or blender; puree until smooth.
Preheat grill to medium and oil grill grates. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, place feta cheese slices on top of the chicken and cook 7 more minutes or until cooked through.
Arrange spinach on serving plate, top with chicken and serve with red pepper sauce.
Orange and Olive Salad
Serve with flatbread or pita.
Ingredients:
- Two heads romaine lettuce
- 1 bunch arugula
- 1/2 cup black oil-cured olives, pitted, sliced in half
- 1/2 red onion, diced small
- 2 oranges, peeled and chopped
- Orange slices and orange zest for garnish
Dressing
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste
- 1/4 cup orange juice
Directions:
Wash and dry the romaine and arugula. Toss in a large bowl with the olives, onion and oranges.
Add freshly ground black pepper to taste (the olives may be salty, so don’t add any salt at this point).
Whisk the dressing ingredients, seasoning it to taste. Slowly pour some of the dressing over the salad while tossing well to coat all.
Be careful not to use too much dressing for the amount of greens. Garnish with very thin slices of orange and orange zest.
Spaghettini with Tomatoes, Anchovies and Almonds
6 servings
Ingredients:
- 1 1/2 pounds beefsteak tomatoes, cored and finely diced
- 1/4 cup finely shredded basil leaves
- 2 scallions, white and green parts, thinly sliced
- 1/4 cup extra-virgin olive oil
- Large pinch of crushed red pepper
- Salt and freshly ground black pepper
- 1/2 cup roasted almonds
- 3 large oil-packed anchovies
- 1 large garlic clove, smashed
- 1/2 cup grated fresh Pecorino Romano cheese, plus more for serving
- 2 tablespoons capers, drained
- 1 pound swhole grain paghettini (thin spaghetti)
Directions:
In a large bowl, combine the diced tomatoes with the shredded basil, scallions, olive oil and crushed red pepper. Season lightly with salt and black pepper and let the tomatoes stand for 20 minutes.
Meanwhile, in a mini food processor, pulse the almonds with the anchovies and garlic until finely chopped. Add the 1/2 cup of pecorino cheese and the capers and pulse to combine.
In a large pot of boiling salted water, cook the pasta until al dente. Reserve a little pasta water in case the sauce needs thinning. Drain pasta and add the pasta to the tomatoes along with the chopped almond mixture and toss well. Serve the pasta, passing extra cheese at the table.
Vegetarian Stuffed Cabbage
For stuffing:
- 1 cup rice
- 1/4 teaspoon turmeric
- 1 cup dried lentils
- 3/4 cup raisins
- 3/4 cup toasted almonds, coarsely chopped
- 1 large onion, diced
- 1 large green or red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 large cabbage
Cooking sauce for cabbage rolls
- 3 containers (26-28 oz. size) tomatoes
- 4 teaspoons dried basil
- 2 teaspoons ground cinnamon
- Salt and pepper to taste
Directions:
Bring 2 cups of water to boil, adding the rice and turmeric. Return to a boil, cover and simmer for 25 minutes.
Cook the lentils in 3 cups of boiling water until soft.
Saute the onion, pepper and garlic in olive oil in a skillet.
Mix the cooking sauce ingredients together in a bowl.
For the filling: in a large bowl, combine the sauteed vegetables, rice, lentils, almonds and raisins.
Fill each cabbage leaf with about 1/2 to 3/4 cup filling, beginning at the thick end of the leaf. Fold this end over the filling, folding the edges in as you go to make a neat roll.
Place the rolls in one or two casseroles, covering with the sauce.
Bake the cabbage rolls covered at 350 degrees F, 45-60 minutes until cabbage is tender. Cool slightly and serve from the dish they were baked in.
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Turkey is an ideal grilling food. From ground turkey burgers and turkey franks, turkey tenderloins and other cuts for the grill, turkey provides you with a wide range of tasty, healthy and convenient meal solutions.
During grilling, turkey cooks best by indirect heat on an outdoor covered gas or charcoal grill with a pan of water placed beneath the grilling surface to catch the dripping turkey juices. Turkey breasts, drumsticks, wings and whole turkeys are all suited for grilling. Whole turkeys that weigh 16 pounds or less are the recommended size for safe grilling. However, you will need quite a bit of charcoal or gas for a whole turkey, which can take anywhere from three to four hours to cook on the grill.
Do not stuff a whole turkey. Because cooking is at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of 165°F. Also, smoked stuffing has an undesirable flavor.
Grilling time depends on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals and the outside air temperature. Estimate 15 to 18 minutes per pound if using a covered grill. Always use a food thermometer. The turkey is done when the food thermometer, placed in the inner thigh, reaches 165-170°F.
Keep food safety in mind before preparing any turkey and remember to wash your hands thoroughly with soap and hot water. Hands should be washed again and rinsed along with all utensils, equipment and countertops that have been in contact with any raw food (especially raw poultry) before preparing foods. It’s 20 seconds of prevention that can eliminate 90% of foodborne illness.
How to Grill Turkey
Bone In Turkey Breast
Grilling a turkey breast is an excellent way to enjoy a turkey dinner without making it a big deal.
Prepare a barbecue grill with a rectangular metal or foil drip pan under the grates for indirect cooking. Insert a meat thermometer into the center of the thickest part of a turkey breast, not touching the bone.
Place turkey, bone-side down, on the grates directly over the drip pan. Grill turkey, covered, on medium 55 minutes.
If using a basting sauce, brush turkey with sauce and continue to grill, covered, 10 minutes. Brush again with sauce; continue to grill, covered, about 10 minutes more or until a thermometer registers 165-170 degrees Fahrenheit. Transfer turkey to a carving board; tent with foil. Let stand 10 minutes before carving.
Boneless Turkey Breast
Marinate a boneless turkey breast with olive oil, fresh herbs and garlic for at least 30 minutes or up to 24 hours. Then, preheat a grill to medium high and place a boneless turkey breast, skin side down, on greased grill grates. You’ll want to turn the grill down to medium to avoid burning the skin. After the breast browns, turn it over and cook until the temperature reaches 165-170 degrees Fahrenheit on a thermometer. Slice the turkey and serve on top of salads, with fruit or on your favorite sandwich roll.
Turkey Tenderloins
Tenderloin
Turkey tenderloins are the tender long strip of white meat hidden under the turkey breast. Because this strips of meat is an underused muscle of the turkey, it is very tender. One of the best ways to cook turkey tenderloin is with a dry rub and then grill on a hot grill.
Combine one tablespoon each of garlic powder, onion powder, dried thyme, sage, kosher salt and fresh ground pepper in a small bowl. Rub this mixture on a turkey tenderloin and wrap in plastic wrap or put in a sealed bag in the refrigerator for at least two hours (overnight is best).
Rub grill grates with vegetable or canola oil and preheat the grill. Place the seasoned turkey on the grill and cook five minutes on each side. Check the temperature with a meat thermometer to make sure the temperature is 165 degrees F. Take the turkey off the grill and let rest for five minutes to let the juices rest back into the meat.
Turkey Legs
Rub turkey legs with a mixture of chili powder, cumin, garlic and oregano. Season with salt and pepper and let rest several hours to allow the flavors to develop. Be sure to grill turkey legs over a medium-low heat for tender crispy results. In the end, you’ll be able to pull the meat right off of the bone and enjoy as is, with your favorite salsa or smothered with spicy BBQ sauce.
Ground Turkey
How to avoid parched pucks.
Season ground turkey with your favorite herbs and spices. Since ground turkey is lower in saturated fat than ground beef, you need to add olive oil or another liquid to the mix to make a juicy healthy burger. Make sure to place burgers on a well-greased, preheated grill to prevent sticking. Cook over medium-high heat until cooked all the way through to 165-170ºF. Grill some onion slices and peppers on the side and you’ll amp up the flavor even more.
Rosemary Grilled Turkey Breast
Ingredients:
- 5 sprigs of rosemary, chopped
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- One 4 1/2 lb. bone-in turkey breast
- salt and pepper to taste
Directions:
Combine rosemary, garlic and olive oil in a small bowl. Rub all over the turkey breast, then season liberally with salt and pepper. Cover and refrigerate overnight.
Place a heatproof drip pan beneath the grill grates on one side of the grill and preheat to medium. Turn off the side of the grill with the drip pan. Pour about 1/4 inch of water into the drip pan, then place the turkey on the grill over the drip pan, skin-side facing up and cook over indirect heat, covered, at about (375-400°F) for 30 minutes.
Check to make sure there is still water in the pan and add more if necessary. Also, check that the grill temperature has remained constant and adjust accordingly.
Continue cooking for 35-45 minutes, then check temperature of the turkey. When turkey reads 165-170°F on a meat thermometer it is cooked through. Transfer to cutting board to rest for 15 minutes, then slice and serve.
Red Pepper, Basil, and Turkey Roulade with Basil Aioli
6 servings
This recipe uses a combination of direct and indirect heat, which can be accomplished using a charcoal or gas grill.
If you have a gas grill, you can easily use it to roast the peppers.
Ingredients:
- 4 medium red bell peppers
- 1 large lemon
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped fresh basil leaves plus 2 cups large basil leaves
- 1 boneless turkey breast half
Directions:
Roast peppers:
Roast peppers on the grill over high heat, turning with tongs, until skins are blackened, 5 to 8 minutes. (Alternatively, broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Chop peppers and pat dry.
Make Aioli Sauce:
Finely grate 2 teaspoons zest from the lemon and squeeze 2 teaspoons juice. Puree zest, juice, mayonnaise, garlic and the 1/3 cup chopped basil in a food processor until smooth and season with salt and pepper. Transfer to a bowl and chill, covered, while preparing roulades.
Butterfly turkey:
Remove and discard skin from the turkey breast, Cut turkey breast in half crosswise and chill 1 piece, covered, while working with the other.
Holding a sharp knife parallel to the work surface and beginning on a long side, butterfly turkey by cutting horizontally almost in half (not all the way through), then opening it like a book.
Place between 2 sheets of plastic wrap and, with flat side of a meat pounder, pound turkey to slightly less than 1/4 inch thick. Butterfly and pound remaining piece of turkey.
Make roulades:
Season turkey pieces well with salt and pepper and divide roasted peppers between them, spreading evenly and leaving a 1/4-inch border around edges. Top peppers with whole basil leaves and sprinkle with cheese. Beginning with a short side, roll up each turkey piece, gently pressing on filling while rolling (don’t roll too tightly, or filling will slip out of the ends) and tie roulades crosswise with string. Season roulades with salt and pepper.
Prepare grill:
If using a charcoal grill, light a full chimney of charcoal and place on one side of the grill. Charcoal will be ready for cooking when it turns grayish white, 10 to 15 minutes. If using a gas grill, light all burners.
First grill over direct heat:
When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), place roulades on lightly oiled grill grates directly over the fire and grill, uncovered, turning occasionally, until seared on all sides, about 15 minutes.
Then grill over indirect heat:
If using a gas grill, turn off 1 side of the grill. Move roulades away from the fire and grill over indirect heat, covered, turning roulades occasionally, until an instant-read thermometer inserted diagonally 2 inches into several places on each roulade registers 165-170°F, about 15 to 20 minutes.
Transfer to a cutting board and let stand 10 minutes. Discard string, being careful not to unroll turkey, and cut into 1/2-inch-thick slices with a serrated knife. Serve roulades with sauce.
BBQ Turkey Legs
Turkey legs, seasoned with smoky, sweet-flavored barbecue sauce, taste delicious when prepared on the grill. Instead of worrying about the turkey legs sticking to the grill, cook them covered in aluminum foil. Keep the turkey legs moist in the foil by basting the meat on a regular basis with your favorite BBQ sauce. To improve flavor, brining is an important first step for turkey legs.
Ingredients:
Brining Solution
- 1 cup salt
- 1/2 cup brown sugar
- 2 tablespoons liquid smoke
- 1/2 gallon water
- 8 turkey legs
Directions:
In a large bowl or pan, combine the water, salt, brown sugar and liquid smoke. When salt and sugar have dissolved, add the turkey legs.
Cover and refrigerate for 24 hours. Drain brine from turkey legs, discard the brine and gently pat turkey dry with paper towels.
Preheat the grill to medium. The temperature should read between 325 and 350 degrees Fahrenheit on a charcoal or gas grill.
To brown the skin and lock in flavor, sear each turkey leg on the grill on direct heat for approximately two minutes on each side.
Baste each turkey leg with a generous amount of barbecue sauce. Make your own or use a commercial brand.
Wrap each turkey leg loosely in foil. Avoid tightly covering the drumsticks, since this can prevent heat from circulating properly around the meat.
Cover the grill and cook the turkey legs for approximately one-and-a-half hours. Baste them with barbecue sauce every 20 to 30 minutes to keep the drumsticks moist.
Check the internal temperature to determine when the meat is cooked thoroughly. The meat thermometer should read 165 degrees Fahrenheit before you remove the turkey legs from the grill.
Then add more barbecue sauce, rewrap the legs in the foil and allow the turkey legs to rest for 30 minutes before serving them.
Turkey Burgers with Barbecued Onions
One way to keep the turkey moist is to add milk and lightly mix them together. Overhandling the meat can make tough burgers.
4 servings
Ingredients:
- 1 tablespoon olive oil
- 2 Spanish onions, halved, sliced thinly
- 2 tablespoons prepared barbecue sauce
- 1 1/4 pounds ground turkey (not lean — use a mix of dark and white meat)
- 1/4 cup milk
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon smoked Spanish paprika or regular paprika
- 1/4 teaspoon each: salt and freshly ground pepper
- 4 sesame seed buns
Directions:
Heat olive oil in a large, heavy skillet over high heat. Add onions; stir-fry onions 2 minutes. Reduce heat to medium-low; cook, stirring often, until soft and starting to caramelize, about 15 minutes. Stir in barbecue sauce; cook 1 minute. Remove from heat. Cover; keep warm.
Meanwhile, prepare a grill for medium-high heat. Lightly mix turkey, milk, parsley, paprika, salt and pepper in a large bowl; form into 4 patties.
Grill until cooked through, turning once, about 8 minutes total. Place on buns and top each with onions.
Grilled Turkey Tenderloins with Peach Salsa
Ingredients:
- Cooking spray
- 1 1/4 pounds skinless, boneless turkey breast tenderloins
- 1/4 teaspoon garlic powder
- 1/4 teaspoon each salt and ground black pepper
Marinade
- Juice of 1 orange
- Juice of 1 lemon
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes
Peach Salsa
- 4 small peaches, peeled and diced
- Juice of 2 limes, about 1/4 cup juice
- 2 teaspoons honey
- 3 tablespoons diced red bell pepper
- 1 hot pepper, minced
- 1 heaping tablespoon chopped parsley
- 1 small clove garlic, finely minced
- 2 tablespoons finely chopped red onion or sweet onion
Directions:
Season tenderloins with garlic powder, salt and black pepper.
In a medium bowl, whisk together all marinade ingredients.
Place the tenderloins in a large plastic storage bag. Pour marinade over tenderloins and coat well. Seal bag and refrigerate 1 hour or overnight.
Oil grill and preheat to medium-high.
Remove tenderloins from marinade and discard the marinade. Grill tenderloins turning frequently, about 25 minutes or until done and the internal temperature reaches 165 degrees F.
While turkey is grilling prepare salsa. In a small bowl, combine all ingredients and mix well.
Slice the tenderloins into about 3/4-inch slices and spread peach salsa evenly over tenderloins.
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Flooded banks of the Brazos River, Texas, c.1910
The few Italians who came to Texas during the seventeenth, eighteenth and early nineteenth centuries were mainly explorers, adventurers or missionaries. The Italian presence in the state goes back to the earliest years of Spanish exploration. Like Christopher Columbus, Italians were often in the employ of the Spanish during that early period of discovery. Some soldiers of fortune came from northern Italy, but the larger numbers were from Sicily and Naples, provinces that were under the Spanish crown at various times. Francisco Vásquez de Coronado’s explorations in 1541 included soldiers with the Italian surnames of Loro, Napolitano and Romano, among others. When Texas became a settled territory in the late 1700’s, individual Italian merchants began to arrive. Among them was Vincente Micheli who came to Nacogdoches from Brescia.
Prospero Bernardi, an Italian immigrant who took part in the Battle of San Jacinto, where he was wounded on April 21, 1836.
In 1836, when Texas won independence from Mexico, Italian-born Prospero Bernardi was one of the Texans who fought at the Battle of San Jacinto. The older cities of San Antonio, Nacogdoches and Victoria have Italian families who date back to this period. Not until the 1880’s, however, did Italian immigrants begin to arrive in Texas in large groups. Between 1880 and 1920, immigration to Texas increased from a trickle to a flood. In 1870 there were 186 Italian residents in Texas. By 1920 their numbers had swelled to 8,024. The immigrants’ primary goal was to provide a higher standard of living for themselves and their families. The Italian immigrants were drawn by railroad and steamship advertisements, notices published in the Italian-language press, letters from Italian immigrants already in America and word-of-mouth information. Italian Texans learned to grow cotton and corn on Texas soil, to speak the English language and to adapt to their new environment. They purchased land, opened businesses and acquired a degree of geographic mobility.
Italian-owned Val Verde Winery, Del Rio, Texas
These were mostly farmers who settled in three areas: the Brazos Valley around Bryan, mainland Galveston County and Montague County in the Red River Valley. The Montague group was from northern Italy. Never large in number, they engaged in agriculture, including planting some vineyards, primarily to supply the family table, but a few small wineries operated until Prohibition. Over in southwest Texas, Frank Qualia, who came from northern Italy to Del Rio, established Texas’ oldest winery in 1883. The Val Verde Winery managed to survive Prohibition by selling table grapes from the Qualia family vineyards. A fourth group has largely “come and gone.” These Italians were the thousands of miners and brick makers of Thurber. Between 1880 and 1920, this coal-mining town grew to a population of 10,000. Now, it is a virtual ghost town, a mere exit sign on Interstate 20, west of Fort Worth. Most of the Italians of Thurber moved to other areas when the mines and factories closed. Another group of Italians worked building a railroad in 1881 that extended from Richmond and Rosenberg to Brownsville. So many Italians were employed that the rail line became known as the “Macaroni Line.” 
Bales of Cotton Saved From Flooding
The pillars of Italian cultural identity in Texas have been principally food, faith and family. First is membership in the Roman Catholic Church. This can be seen in “Italian” parishes today, such as St. Anthony’s in Bryan, Shrine of the True Cross in Dickinson, St. Francesco Di Paola in San Antonio and others. Also, the tradition of the St. Joseph Altar on the feast day, March 19, remains a custom in several Texas cities. On this day in Sicily, dishes of pasta, cakes and breads were placed on a specially decorated table in the church to symbolize food to the poor. Second, knowledge of the preparation of Italian cuisine and the customs that go along with the celebration of the meal – such as folk music and dance – are other important factors in maintaining Italian identity. One distinguishing dance is the tarantella, almost always part of the wedding feast. Social historians describe the Sicilian tarantella as “full of movement and abandon,” a dance that centuries ago fused with the Spanish fandango, performed in the Italian style without castanets and played with a certain melody. At times the sole accompaniment is the rhythmic clapping of hands.
Festa Italiana University of St Thomas 3800 Montrose Boulevard Houston, TX
Third, the foods and folk customs are almost always shared with the family. Italian consciousness does not depend on any one of these attributes, but a sum of all of them all. It is manifested in a pride in Italian achievements, especially, in architecture and sculpture. Courthouses designed by immigrated Italian architects grace many Texas county seats. Other public spaces are anchored with sculptures by Italian-Texans. Among such artists is Pompeo Coppini, who was born in Tuscany in 1870 and arrived in Austin in 1901. His sculptures include the Littlefield Fountain at the University of Texas in Austin, the statue of Gov. Sul Ross on the campus of Texas A&M University and the Alamo Cenotaph Memorial in San Antonio, the city he made his home and where he was buried in 1957.
Littlefield Fountain at the University of Texas in Austin by Pompeo Coppini.
Oscar and Frederick Ruffini, two Genoese brothers, designed many Texas public buildings. Frederick (b.1851) arrived in Austin in 1877. He was the architect of 19th century courthouses in Henderson, Longview, Georgetown and Corsicana. Oscar (b.1858) settled in San Angelo and was the architect for several West Texas courthouses including those in Concho, Mills, Sutton, Sterling and Crockett counties. Other Italian artists in Texas include: John C. Filippone, print maker for George Roe’s version of The Rubaiyat of Omar Khayyam; Rodolfo Guzzardi, painter of landscapes, including “Palo Duro Canyon-Texas”; sculptor Louis Amateis and Enrico Cerrachio, creator of the Sam Houston monument in Houston’s Hermann Park. Parks, airports, streets and communities bear the names of prominent Italian immigrants, among them Bruni Park in Laredo, named for Antonio Mateo Bruni and Varisco Airport in Bryan, named for Biagio Varisco. The Italians in Texas constitute the sixth largest ethnic group in the state, according to figures from the U.S. census of 1990. In that year, when the total population of Texas was 16.9 million, the number of Texans who said they were Italian or part-Italian was 441,256. Sources: Texas Almanac and The Italian Experience in Texas, by Valentine J. Belfiglio, Eakin Press, Austin, 1983.
A Few Oral Histories:
Photo taken in Poggioreale, Sicily in the mid 1990’s.
“In the 1870’s and 1880’s, a wave of immigrants from Sicily boosted the population of the Highbank settlement to over 300. These early settlers travelled by wagons, stage coach, by horseback and Model T Ford from the Ports of New Orleans and Galveston to the banks of the Brazos River. Many of the Highbank settlers came from Poggioreale, Sicily and from surrounding villages and towns. Poggioreale was the former home of many of Highbank’s settlers, including the Falsone, Guida, & the Falco families. Other settlers came from small towns in an around Poggioreale like Alcomo and Palermo.” According to Mary Lena (Salvato) Hall, “My grandfather, Carlo Salvato passed away on November 22, 1949 at the age of 82. He was born in Italy on November 2, 1867. He came to the United States with his brother Frank Salvato. The two families purchased the Rogers farm that set up the beginning of the Italian farming community in High Bank. He is buried in Marlin, TX. He had five sons, Tony Salvato, Frank Salvato, Ross Salvato, Nick Salvato and Carlo Salvato and all are buried in Marlin except Tony Salvato who is buried in Houston. Four daughters Lula Lewis, Pauline Vetrano, Fena Rao and Mary LaPagelia all deceased and buried in Houston. They originally came through Louisiana.” “Our old house consisted of three bedrooms: a combination dining room and living room and a small kitchen (ten feet wide and fifteen feet long). The kitchen was located next to the bedroom, which was no bigger than today’s modern walk in closet. Linen were stored in metal trunks. Sunday clothes worn to church were hung in a cloth cabinet called chiffonier.” “The Italian influence can still be seen with Italian surnames appearing on most of the area mailboxes!. Prominent Italian families in the Highbank area once included the Salvato family, Alfano family, the Barbera and LaBarbera families, the Burresha family, the Cangelosi family, the Catalano family, the Corpora family, the Falco family, the Falsone family, the Margoitta family, the Martino family, the Parrino family, the Salvaggio family and others.” The following description of early Highbank comes to us from Robert Falsone who was born in Highbank in 1911 and lived there with his family that included ten children. Robert Falsone has taken the time to share many of his early memories of Highbank that provide a facinating account of life in the early days in Highbank! 
“My name is Robert Falsone and I was born in Highbank on July 24, 1911. The following are my recollections of our early life in Highbank. When I was thirteen years old, daddy hired someone to paint door frames of the house. When the painter was out for lunch, I took the bucket of paint and the brush, went behind the car garage and printed R F 13 years old. Everytime I would go behind the garage , I would look up to see 13 still on the wall. It seemed like I never would get to be 14”. “The old house was a single wall frame house with one window in each room. A netting was tacked on the walls from the ceiling to the floor. Mother, with the help of the neighbors, papered the walls. The paste for sticking the paper to the wall was made what looked like flour mixed with warm water and brushed on the back side of the colorful paper. While the paste was still wet it stuck firmly on the netting tacked on the walls. In the winter when the North wind blew strong, the wall paper would push out and the go back against the wall. It appeared the wall was breathing. In the flood of 1913, water stood four feet deep in the house. It seems that when the house was built, the builders forgot to put an opening in the ceiling to get in the attic. As the water began to enter the house, daddy took an ax to cut a hole big enough for us to get up in the attic. I was only two years old when the flood took place, but mother explained to me years later why there was still a hole in the ceiling”. “My father, Dominico Parrino, was the first farmer to buy a tractor and everybody told him he could not plow a good field with the plow and big tires on the tractor, but he did well. So the next year, many of the other farmers bought tractors and are still plowing the fields that way! Course now they have even better tractors. We all had gas pumps on the land for fueling the tractors. The gas was Mobile Gas and we had the Red horse with wings on the pumps. I remember that each winter, Dad would kill a hog on a cold day (we had no refrigeration) and we made a lot of Italian sausage and hams, which my dad smoked in a barrel and then stored them in coolers in Marlin”. 
The Food of Italians In Texas
Texas Ultimate Italian Sub
Ingredients:
- 1 large round loaf of Italin bread about 10″ in diameter
- 1/2 lb. mortadella
- 1/2 lb. capicola
- 1/2 lb. genoa salami
- 1/2 lb. prosciutto di parma
- 1/3 lb. provolone cheese
- 1 jar (16 oz) olive salad
- 1 jar (7 oz) roasted red peppers, sliced
- 1 jar (12 oz) marinated artichoke hearts, drained & chopped
- 1 jar (12 oz) mild banana peppers, sliced
- balsamic vinegar
Directions: Carefully slice the loaf in half . Scoop out the insides (top and bottom) to make a large cavity for the filling. Begin layering and alternating the meats, cheese and condiments. It helps to lay everything out assembly line style and layer in order, making sure to get everything evenly distributed. Use all the meat and cheese. You’ll likely have extra condiments (these can be served on the side if you like). Once the loaf has been filled, put the top back on and wrap it tightly in plastic wrap. Put a heavy pan over the top to weigh it down and chill the sandwich for at least 4 hours to let the flavors come together. Unwrap, slice in wedges and drizzle with balsamic vinegar.
Italian Quiche
Ingredients:
- 2 cups eggplant, peeled and chopped into 1/4″ cubes
- 1 cup zucchini, chopped into 1/2″ cubes
- 1 cup red bell pepper, chopped into 1/2″ cubes
- 1 cup yellow onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 4 artichoke hearts, chopped (water packed)
- 1 egg
- 1 cup egg whites (from a carton of Egg Beaters)
- 1 cup skim milk
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 cup fresh basil, torn into pieces
- 3/4 cup mozzarella, shredded
- cooking spray
Directions: Preheat oven to 425 degrees F. In a large skillet over medium heat, saute onion, eggplant, zucchini, bell pepper and garlic in oil for about 10 minutes. Turn off heat and fold in artichoke hearts. In a bowl, whisk egg, egg whites, milk, black pepper, thyme and oregano. Add egg mixture, basil and mozzarella to vegetable mixture. Gently stir until eggs and mozzarella are evenly distributed. Coat an 8″ square pan with cooking spray. Pour in quiche mixture. Place in the oven for 25-30 minutes or until a tester comes out clean. Remove from the oven and let sit for 10 minutes to set. 
Prego’s Sweet Potato Gnocchi With Shrimp
From Chef John Watt Ingredients:
- 5 lbs Sweet Potato
- 4 tablespoons olive oil, plus extra for drizzling
- 4 cups All Purpose Flour
- 2 Large Eggs
- 1 cup Dark Brown Sugar
- 2 cups Grated Parmesan Cheese
- Pinch of Salt
- 8 Jumbo Gulf Shrimp
- 2 green onions
- 1 tablespoon chopped flat leaf parsley
- Handful of sage leaves
Directions: Roast whole sweet potatoes drizzled with olive oil. Remove from the oven and allow to cool for 10-15 mins. Remove all the skin from the sweet potatoes. Place the peeled sweet potatoes in a food processor and mix to a rough texture. Add the flour, brown sugar, parmesan cheese and the eggs and continue to process until smooth. It should look and feel like a pizza dough; very elastic. Lightly dust flour over a wood countertop/cutting board. Separate the dough into five equal balls and begin rolling each ball out into a long thin string about 2 inches in thickness. Once all the dough balls have been rolled out, use a dough scraper/cutter to cut all five strings at once into 2 inch by 2 inch gnocchi. Lightly dust the cut gnocchi with flour and roll each gnocchi with a dinner fork to give them the traditional design. Heat a saute pan to medium high heat. Add 4 tablespoons of olive oil. Once hot add the chopped green onions and saute for 2 minutes. Add the jumbo shrimp and cook until pink. Add the chopped parsley and toss. In a separate saute pan; heat 4 tablespoons of butter. As the butter begins to foam around the edges add the gnocchi and sage. Toss and top with the shrimp.
And Desserts In the Sicilian Tradition……
Ricotta-Filled Zeppole
DOUGH
- 2 cups water
- 1 tablespoon butter
- Pinch of salt
- 2 cups flour
- 6 eggs
- Vegetable oil for frying
FILLING
- 2 pounds of ricotta cheese
- 1 1/2 cup sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of semisweet chocolate chips
- 12 Maraschino cherries
Directions: Bring water, butter and salt to a boil. When boiling add flour and stir until thoroughly mixed, for about 1 minute. Remove from the heat and put into electric mixing bowl and cool for 10 minutes. Mixing at a low speed add 1 egg at a time allowing each egg to be absorbed. Put dough into a pastry bag. Cut 12 pieces of wax paper into 3-inch squares and lightly dust with flour. Pipe a doughnut shape onto each piece of paper. Heat oil to 350ºF in a deep pan. Carefully slide batter off the wax paper into the oil. Fry for 7 to 8 minutes turning every couple of minutes. Doughnuts should double in size. Allow to cool on absorbent paper. Slice horizontally. Mix ricotta, sugar and vanilla extract in another mixing bowl on medium speed for 2 minutes. Add chocolate chips and mix for 10 seconds. Put cream in pastry bag and fill center of each zeppole. Sprinkle with powdered sugar and place a cherry on top of each pastry.
Cannoli
Sweet Cheese Filling
- 2 pounds ricotta cheese
- 1/2 cup heavy cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons candied cherries, cut into small pieces
- 1/4 cup semisweet chocolate chips
Drain the ricotta in a colander placed over a large mixing bowl for about two hours at room temperature. Press the cheese with a spatula to release more whey. Discard the whey and transfer drained cheese from the colander to the mixing bowl. With an electric mixer, whip the cream in a small mixing bowl until it holds stiff peaks. Set aside. Beat the sugar and vanilla into the ricotta until smooth. Fold in the whipped cream with a rubber spatula. Add the cherries and chocolate chips. Cover and chill. Shells
- 2 cups all-purpose flour
- 1-1/2 tablespoons sugar
- 1/4 teaspoon salt
- 1/3 cup plus 2 tablespoons cold vegetable shortening
- 1/3 cup plus 2 tablespoons milk
- Vegetable oil for frying
- 1 large egg white beaten with 1 tablespoon water
To make the shells, sift the flour, sugar,and salt together into a large mixing bowl. With a pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs. With a fork or your hands, mix in the milk. Continue mixing until you have a soft dough. Cut the dough in half. Roll out each half on a floured work surface to a thickness of 1/8-inch. Using a 3-1/2-inch biscuit or cookie cutter, cut out circles of dough. Heat the oil to a depth of 4 inches in a deep saucepan or deep fryer until it registers 325°F on a candy thermometer. Wrap each dough circle around a metal cannoli tube, sealing overlapping dough with the beaten egg white. Fry in the hot oil until golden brown (about 4 minutes). Remove carefully and place on paper towels to drain and cool. To assemble: Fit a pastry bag with the largest tube or snip 1/2-inch off the corner of a resealable plastic bag. Pressing one finger over the tube opening or pinching the corner of the bag shut, spoon filling into the bag. Fill each cannoli tube with the filling. Cover and refrigerate up to 1 hour or until ready to serve. Makes about 30 cannoli.
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Most people think of meat when they think of barbecue. But you might be surprised to learn that one of the first recorded barbecue recipes — found in a third century Greek food manifesto called, The Deipnosophistae of Athenaeus, (Dinner Table Philosophers) — featured bonito wrapped in grape leaves and grilled directly in the embers.
Fish is meant to be grilled. The direct heat cooks fish fast, easy and without removing moisture. Grilled fish is quite flavorful and juicy, just make sure it doesn’t stick. You can literally get fish off the grill in a matter of minutes, thus making fish the perfect after work meal. Fish is also great for dinner parties. Before dinner you can place the fish in a marinade or season it and light the grill a few minutes before everyone wants to eat.
The hardest part of grilling fish is knowing when it’s done. This is generally the trickiest part of grilling, but don’t worry. When fish is cooked the meat will flake easily with a fork and will appear opaque all the way through. If any part of the meat is still glossy and partially translucent then it’s not done. Most fish cooks quickly, so watch closely. Fish on the bone is more tolerant, requiring at least 10 minutes on each side for a whole two-pound fish. Thick fillets or steaks should be turned after five minutes.
Fillets are also good candidates for grilling, but have a greater tendency to dry out or to stick to the grill grate or break apart when you attempt to turn them.
To make this easier, always start out with a fish steak or fillet that is evenly cut. If one part is much thicker than another, it will be difficult to get the thick part cooked before the thin part dries out. If you have a fillet that is uneven consider cutting it in two. Put the thick half on first and when it’s about halfway done, put the thin half on. This way you will get the fish cooked to perfection without burning anything.
Uneven salmon fillets
The grill should be very hot and oiled, too (more on this later). Using direct heat will give the fish handsome grill marks. Once you have seasoned the fish, whether with a dry rub, a marinade or herbs, brush it with oil.
After oiling the grates put the fish on the grill and leave it until you are ready to turn it. Turn gently and leave it there until it is ready to leave the grill. With fillets you can tell they are ready to turn because the edges are flaky and opaque. Steaks and whole fish hold together better but take longer to grill. If you are grilling a whole fish stuff it with herbs and lemon slices. This not only adds to the flavor but creates a space to let the heat through. Also keep some fresh lemon juice mixed with olive oil handy while you are grilling. You can brush this on as you grill to add flavor and keep the fish moist.
The very best advice I can give you is this: buy two of the largest spatulas you can find.
I prefer metal spatulas because they are sturdier. They should be broad, at least eight inches across, and the blade should taper to a sharp edge. If possible, buy spatulas with long handles; more than 12 inches is good.
For fish steaks or compact fillets, gently place one spatula on top of the fish to secure it. Firmly but gently ease the second spatula under the fish to separate it from the grilling surface. Turn the steak or fillet sandwiched between the two, then gently slide them out.
Some other suggestions:
Another easy way to turn a large fillet is to cover it with a double thickness of heavy-duty foil, slide a spatula under the fish, turn it over onto the foil, then lift the fillet a bit to slide the foil out.
A whole fish can simply be rolled over: making sure you have room on the grill to achieve this.
The first step, before you even light the grill, is to clean it thoroughly.
Scrub the grates with a wire brush. Then, once they are hot, brush them with oil.
Hold a thick wad of paper towel dipped in vegetable oil with long-handled tongs. Avoid using a long-handled basting brush for this job because the bristles might melt from the heat. Silicone brushes can melt at temperatures over about 650 degrees, and the grates can — and should — get hotter than that.
Here are some techniques to add to your cooking:
Plan ahead. Marinate fish before grilling or spray it with wine or another flavorful liquid as it cooks to prevent it from drying out.
Preheat the grill for 10 minutes to get the grates very hot.
Grill in a pouch. Enclose fish in edible leaves (banana, grape, or even cabbage) and grill until the fish flakes easily with a finger.
Another option is to grill the fish in foil packets, however, when you bundle the fish in foil it will not get any smoke or char from the grill, which means the fish effectively steams in the packet. It’s a healthy option, so many people might find it appealing. (Be cautious when opening the package as steam will escape.)
Grill on a plank. Season the fish on both sides, set up your grill for indirect grilling, then cook the fish directly on a water-soaked cedar (should be soaked for 1 hour) or alder wood plank (available from most cookware stores). No turning is necessary and the drama factor is impressive.
Grill in a basket. Invest in a wire mesh basket designed specifically for grilling fish. You can also use a cast iron pan on the grill.
If your grill has very widely spaced grates and you don’t want to buy a grilling pan or grilling basket, you can go the frugal route and grill on aluminum foil. (You can now even find nonstick coated foil for grilling.) Though you may not get the nice char marks, you will definitely have an easier time grilling the fish. I have found that if you make a few holes in the foil with a cake tester or fork and oil the foil, the fish will brown nicely even when cooked on top of the foil. After the fish is cooked, you can just slide the foil onto a serving plate. Easy.
Many chefs use the technique of grilling on herbs to infuse fish (as well as meat and poultry) with flavor. All you do is lay a thick bunch of herbs onto your grill grates or in a grill basket. Then simply grill the fish on top of the herbs and turn as usual. Use hardy herbs such as rosemary or thyme or even fennel fronds. It’s a good idea to toss the herbs in the same marinade as your fish (or spray with oil) to get them lubricated, so they don’t burn immediately on the grill.
Flat Skewers
Grill on skewers. Skewer chunks of fish or even a whole fish and suspend the skewers between bricks positioned opposite each other on the grill grate.
Support the skewers on foil covered bricks.
One of my favorite meals in the summer is grilled local line caught swordfish sprinkled with sea salt, freshly ground pepper and a little panko bread crumbs; finished with lemon juice, capers and olive oil. It is delicious.This method works with any so-called “steak” fish including tuna, halibut, monkfish, grouper or salmon.
Marinated Tuna Skewers
4 servings
A simple marinade adds a lot of flavor to tuna skewers.
Ingredients:
- 1/3 cup plain yogurt
- 3 tablespoons thinly sliced fresh basil leaves
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 1 1/3 pound (1-inch-thick) tuna steak, cut into 32 (1-inch) cubes
- Fine sea salt
- Freshly ground white pepper
- Olive oil for grill
Directions:
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Meanwhile, in a large bowl, whisk together yogurt, basil, soy sauce and mustard. Add tuna and toss to coat. Let marinate at room temperature for 30 minutes, then thread tuna onto 8 skewers.
Season skewers with salt and pepper. Grill on oiled grill rack, turning frequently, until fish is cooked to your liking, 6 to 10 minutes.
Blackened Grouper on the Grill
You may be asking “can’t I just do it on the stove?”. The answer is yes, but you will fill your house with smoke and realize outside is a much better idea.
Ingredients:
Cast iron or nonstick pan (all metal, no plastic handles)
2 Grouper fillets, skin removed
1/4 cup unsalted butter, melted
Blackening Rub:
- 1 tablespoon paprika
- 1/2 tablespoon cayenne pepper (make it a full tablespoon if you like a lot of heat)
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Directions:
Place the pan on the grill and light the grill to high heat. The pan needs to heat up on the grill for at least 10 minutes.
Dry the grouper fillets very well.
Mix all of the rub ingredients together well and then spread the rub out on a plate.
Melt the butter in a separate shallow dish, large enough to fit the fillets. Place both dishes on a tray and carry out to the grill.
Dip each fillet in the butter, covering both sides and then transfer to the plate with the rub and coat each side of the fish with the blackening rub.
Immediately place the fish into the very hot pan on the grill.
Cook, with the lid open, for 2 – 3 minutes, lifting the bottom of the fish carefully to check on the crust. You want a nice, blackened crust without burning. If the grill pan is very hot, this should only take around 3 minutes.
Turn the blackened grouper and cook for another 2 – 3 minutes on the other side. Transfer to a plate.
Grilled Fish with Artichoke Caponata
6 servings
Ingredients:
- 1/4 cup extra-virgin olive oil, plus more for rubbing
- 4 tender celery ribs, diced (1 cup)
- 1 onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1/2 cup prepared tomato sauce
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1/2 pound marinated artichoke hearts, drained and chopped
- 1/2 cup pitted green olives, chopped
- 1/4 cup pine nuts (pignoli)
- 1 tablespoon agave syrup or honey
- 2 tablespoons small capers, rinsed and drained
- Kosher salt and freshly ground pepper
- 3 tablespoons shredded basil leaves
- Six 6-ounce skinless mahimahi or any firm fish of choice
Directions:
In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sweetner and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the shredded basil and let cool.
Heat a grill. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata and serve.
MAKE AHEAD The artichoke caponata can be refrigerated for up to 3 days.
Breaded and Grilled Shrimp and Scallops
I’m fortunate enough to live on the Gulf of Mexico, so that means we have access to fresh seafood and the grill all year long. There is nothing better than our Gulf shrimp, so I am always looking for a new recipe or technique for grilling these shrimp. You must be sure to oil the grates for this recipe or you will have bread crumbs stuck to the grill.
Ingredients:
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 garlic clove, minced
- zest from 1/2 lemon
- Italian seasoned breadcrumbs
- 1/2 lb. U.S. Gulf Shrimp
- 1/2 lb. U.S. Gulf Sea Scallops
Directions:
Peel and devein the shrimp, removing the tail as well.
Mix the lemon juice, zest, olive oil and garlic together in a glass bowl.
Place the shrimp and the scallops in the marinade and place in the refrigerator for 45 minutes (no longer or the lemon juice will cook the seafood).
Remove the shrimp and scallops from the marinade and place them on skewers. Use double skewers to prevent the shrimp and scallops from rotating when you move them around the grill.
Cover the bottom of a plate with the breadcrumbs and then roll each skewer into the crumbs, covering all sides with the breadcrumbs while pushing them into the seafood to make them stick.
Let the breaded shrimp and scallop skewers sit in the refrigerator for about 20 more minutes while the grill heats. (This aids in the crumbs adhering to the shrimp and scallops).
Heat the grill to high heat and oil the grates The best way is to use a folded paper towel dipped in oil and then use tongs to rub down the grates.
Place the breaded shrimp and scallop skewers on the grill and grill for about 3 – 4 minutes. Don’t move the skewers once they are on the grill or you will lose a lot of breadcrumbs.
Flip the skewers over and continue to grill for another 3 minutes and then remove the skewers from the grill to a serving platter.
Grilled Salmon with Sweet Onions and Red Peppers
4 servings
Ingredients:
- 1/4 cup soy sauce
- 1/4 cup light brown sugar
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Four 6-ounce salmon fillets, with skin
- 2 small sweet onions, halved crosswise but not peeled
- 2 red bell peppers—stemmed, cored and quartered lengthwise
- 1 teaspoon balsamic vinegar
- Salt and freshly ground pepper
- 1 teaspoon chopped thyme
- 1 tablespoon chopped marjoram
Directions:
In a large, shallow dish, combine the soy sauce and brown sugar with the 2 tablespoons of oil; add the salmon and coat well. Cover and refrigerate for 1 hour.
Light a charcoal grill or heat a gas grill. When hot turn off one burner or leave an area of a charcoal grill without direct heat.
Drizzle the cut sides of the onions with oil and grill over moderately high heat, cut side down, until nicely charred and starting to soften, about 15 minutes. Turn the onions and cook until tender, about 15 minutes longer. Push the onions to the cool side of the grill.
Oil the peppers and grill them, skin side down, until lightly charred, about 5 minutes. Turn and grill for 5 minutes. (Remove the charred skin if desired.) Push them over to the onions.
Remove the salmon from the marinade and grill, skin side down, for 8 minutes. Turn and grill until the salmon is just cooked through, 4 minutes longer.
Transfer the salmon, peppers and onions to plates and sprinkle with the marjoram. Drizzle the onions and peppers with the oil and the balsamic vinegar. Season with salt and pepper and sprinkle with the thyme.
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Meat may be the star attraction, but what barbecue is complete without complementary side dishes? They pair exceptionally well with grilled foods and sometimes they can even steal the show. Sides are also practical because it’s a way to be sure there’s something for everyone on your BBQ table.
Save yourself time in the kitchen by cooking as much as you can on the grill. Eggplant, portobello mushrooms, onions, zucchini, asparagus, sweet peppers and hot peppers all taste wonderful when grilled with just a bit of olive oil and salt and pepper. Invest in a grill pan and you’ll be able to grill green beans, carrots, button mushrooms, patty pan squash, cherry tomatoes, broccoli and cauliflower florets for additional healthy veggie options. And don’t forget you can grill corn on the cob, either in the husks or wrapped in tin foil.
Need a potato fix, but don’t feel like spending the afternoon deep frying in the kitchen? Wrap a whole potato in tin foil and cook it in the hot coals or on the grill grates for a healthier and more satisfying potato dish.
Make individual foil packets to cook more delicate foods. Toss in lemon slices with the veggies and you’ll have an elegant, healthy side, without much clean up.
Salads top the list of popular barbecue sides. Most can be made in advance and many salads taste better after sitting overnight in the refrigerator. The exception is a mixed green salad – remember to wait until the last minute to add the dressing. Both can be made ahead and kept separate.
All the recipes on this post are not your traditional barbecue sides. They appeal to adults and kids alike, keep well as leftovers and most can easily withstand being left out in the sun for a while.
Celery, Apple and Fennel Slaw
Serve with grilled pork, fish or chicken.
4-6 Servings
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons coarsely chopped fresh tarragon
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon sugar
- 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
- 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
- 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
- Kosher salt and freshly ground black pepper
Directions:
Whisk first 5 ingredients in a medium bowl.
Add celery, celery leaves, thinly sliced fennel, chopped fennel fronds and apple; toss to coat. Season to taste with salt and pepper.
Grilled Green Beans and Peaches
4 Servings
Mix 2 peaches (cut into 1/2-inch wedges) and 1 pound trimmed green beans with 2 tablespoons olive oil, kosher salt and freshly ground black pepper to taste.
On a preheated grill cook peaches and green beans in a skillet that can go on the grill or on heavy duty foil with a few holes poked in it, until beans are crisp-tender and peaches are lightly charred, 8–10 minutes. Place in a serving bowl and toss with 2 tablespoons toasted slivered almonds and 1 tablespoon Sherry vinegar.
Smashed Roasted Potatoes
6–8 Servings
Ingredients:
- 2 pounds small Yukon Gold or red-skinned potatoes
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Directions:
Preheat oven to 350° F. Wrap each potato individually in foil. Place on a rimmed baking sheet. Bake until tender, 45–60 minutes. Let cool slightly. (Can be prepared ahead up to this point.)
Unwrap potatoes and arrange on the same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up and press gently to smash potatoes without breaking them apart.
Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
Preheat oven to 500°F. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat and continue roasting until crispy and golden brown, 25–30 minutes.
Tomato, Cucumber and Onion Salad
Serves 8
Ingredients:
- 2 pounds ripe tomatoes, cut into chunks
- 2 cucumbers, peeled in alternating strips and cut into chunks
- 1 Red or Vidalia onion, cut into chunks
- 10 large basil leaves, torn into pieces
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
Directions:
Gently combine all ingredients, except basil, in a bowl and let sit a for a few hours. Toss again. Add basil, toss and serve chilled or at room temperature.
Sweet Corn and Zucchini Saute
Makes 4 to 6 servings
Ingredients:
- 2 cups coarsely chopped zucchini
- 1 clove garlic, minced
- 1/2 cup diced sweet onion, such as Vidalia
- 2 tablespoons olive oil
- 2 cups fresh corn kernels, cut from the cob
- 1/4 cup chopped fresh chives
- 2 teaspoons dried Italian seasoning
Directions:
Saute zucchini and onion in oil in a large skillet over medium-high heat 5 minutes. Add garlic, corn kernels, chives and Italian seasoning; saute 5 minutes or until tender.
Chickpea and Walnut Salad
Serves 4
Ingredients:
- 3 cups mixed baby greens
- 1 can garbanzo beans, rinsed and drained
- 1 cup shredded carrot
- 1 cup broccoli slaw mix
- 1/3 cup chopped walnuts, toasted
- 1/3 cup dried cranberries
- 1/4 cup shaved Parmesan cheese
- 1/3 cup balsamic vinaigrette, homemade or store bought
Directions:
Mix garbanzo beans, shredded carrot, broccoli slaw mix, chopped walnuts and dried cranberries with the vinaigrette. Place baby greens in the bottom of a serving bowl and place bean mixture on top. Shred Parmesan cheese over the salad.
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Cooking over an open fire is the oldest cooking technique known to man and it’s still one of the most universal. This popular style of cooking, with its smoky flavors and mouth watering aromas, offers endless opportunities to create a world of satisfying and delicious beef dishes.
Basic steps for successfully grilling some special cuts of beef.
Flank Steak
This lean, flavorful cut of beef can be tough and stringy if not cooked correctly. It is often marinated and should be cooked medium-rare. Slice flank steak into thin pieces across the grain to serve. Sometimes, London Broil, a thick cut from the top round or sirloin, is also called flank steak.
To grill flank steak:
Prepare grill for direct cooking.
Sprinkle both sides of the flank steak with salt and black pepper.
Place the steak on the grill.
Grill steak, covered, over medium-hot heat 10 minutes for medium-rare or until desired doneness is reached, turning halfway through the grilling time.
Use tongs to turn the steak. Piercing with a fork will release the juices.
Use tongs to transfer steak to a carving board. Thinly slice beef across grain, holding knife at 45-degree angle to cutting board.
Skirt Steaks
This long, thin cut has always been a Latin American favorite and is the traditional cut for fajitas. Like flank steak, it is lean and full of flavor. Skirt steak should be grilled over high heat to medium-rare and cut across the grain into thin slices.
To grill skirt steaks:
Flatten skirt steaks to tenderize and insure even cooking.
Place steaks between pieces of plastic wrap. Pound with the flat side of meat mallet to 1/4 inch thickness. Cut each steak in half. Marinate steaks, if desired.
Prepare barbecue grill for direct cooking.
Brush steaks with oil and season with salt and pepper. Place steaks on preheated oiled grill.
Grill steaks, uncovered, 6 inches from heat 3 minutes for medium-rare or until desired doneness is reached, turning once.
Hamburgers and Cheeseburgers
Made with 1 pound ground chuck, ground round or ground sirloin.
To grill hamburgers and cheeseburgers:
Prepare grill for direct cooking
Form seasoned ground beef into thick patties, about 4 inches in diameter.
Keep your burgers relatively thin so they cook evenly and quickly.
Place burgers on preheated oiled grill.
Grill burgers, covered, over medium high heat 8 to 10 minutes for medium or until desired doneness is reached, turning halfway through cooking time.
If you’re making cheeseburgers, place 1 slice of cheese on each burger to melt during last minute of grilling. If desired, place rolls, cut sides down, on grid to toast lightly during last 1 to 2 minutes of grilling.
Meat Loaf
Made with 2 lbs ground chuck, ground round or ground sirloin.
To grill meat loaf:
Prepare barbecue grill for direct cooking.
Shape meat loaf mixture into an oval loaf 1-1/2 inches thick, about 9 inches long and 5 inches wide.
Shape the meat loaf on a cutting board or cookie sheet so you can carry it out to the grill.
Place loaf on preheated oiled grill.
Grill meat loaf, covered, over medium-hot heat 10 minutes.
Carefully turn meat loaf over using 2 large spatulas.
Brush meatloaf with BBQ sauce, if desired, and continue to grill, covered, 10 to 12 minutes for medium-well or until desired doneness is reached. Using an instant-read thermometer, insert it into center of the thickest part of the meat loaf and it should register 160 degrees F for medium-well. Let meat loaf stand 10 minutes before slicing.
Steak Kabobs
Boneless top sirloin or beef tenderloin are the best cuts for kabobs.
To grill steak kabobs:
Cut steak into 1-1/4-inch pieces. Marinate, if desired, reserving some of the marinade to use as a basting sauce.
Prepare grill for direct cooking.
Drain beef, if marinated. Alternately thread beef pieces and choice of vegetables onto skewers. Use reserved marinade to baste kabobs.
Thread beef cubes on skewers with vegetables that will cook in approximately the same amount of time.
Place kabobs on preheatedoiled grill.
Grill kabobs, covered, over medium-hot heat 5 minutes. Brush with reserved marinade, if using; turn and brush again. Discard remaining marinade.
Continue to grill kabobs, covered, 5 to 7 minutes for medium or until desired doneness is reached.
Boneless Beef Roast
Some boneless beef roasts are naturally tender. Others, such as brisket, tri-tip and chuck need extra steps (marinating or sealing in foil) to make them tender. Long, slow smoking is often recommended for brisket.
To grill boneless beef roast:
Prepare barbecue grill for indirect grilling with a rectangular metal or foil drip pan placed under the grates on the indirect side of the grill.
Insert meat thermometer into the center of thickest part of roast.
Place roast, top side down, on grill directly over drip pan.
Grill roast, covered, over medium heat 1 hour to 1 hour 10 minutes or until thermometer registers 150 degrees F. for medium-rare or until desired doneness is reached.
Two tools that help make grilling a whole roast practically foolproof are a foil drip pan and a heatproof meat thermometer.
Transfer roast to a carving board; tent with foil. Let stand 10 minutes before carving.
Tri-Tip Roast on the Grill
The tri-tip roast holds its own as one of the most tasty and also under-appreciated cuts of beef. The term “tri-tip” is derived from the fact that the tri-tip roast is triangular-shaped and it is the tip of the sirloin. Up until the 1950′s, this very lean cut of beef was typically made into ground beef. If not sliced thin and against the grain, it can be quite chewy, so it was just easier to grind it into burgers. Our friends out in California are credited with changing all of that when the tri-tip itself became a local specialty in Santa Maria. It was so popular that the tri-tip roast is still occasionally labeled the “Santa Maria Steak”. Since there are only 2 tri-tips on each steer, it actually is a little harder to come by in some supermarkets or areas of the country these days. Another sign that the tri-tip has come a long way since its ground meat days.
Use a simple rub and cook slowly over an indirect heat source for best results.
Ingredients:
- 1 Tri-tip roast
- 1 tablespoon Kosher salt
- 1 tablespoon garlic powder
- 1 teaspoon freshly ground black pepper
Directions:
Combine the rub ingredients together thoroughly and then rub a generous amount over all of the surfaces of the tri-tip.
Leave the rubbed-down roast on the counter at room temperature for about 45 minutes before cooking.
Light your grill and prepare for indirect grilling. This means lighting one side of the grill on high, while leaving the other side unlit. If you are using a charcoal grill, pile the coals to one side of the grill.
Once the grill is hot and ready, place the tri-tip roast on the hot side and sear for a few minutes on each side.
After you have seared all sides of the roast and have the color you like on the outside, move the tri-tip over to the cool side of the grill and then close the lid.
Each tri-tip roast and grill is different, so you really need to use a meat thermometer to make sure the roast is cooked to perfection. To most, that means medium-rare, or around 140 degrees. Remove the roast at 140 degrees, which will allow the temperature to rise about 5 degrees while it rests.
Remove it from the grill and let it rest on a platter for 10 minutes.
Slice the roast thin and against the grain for maximum tenderness.
Rotisserie Roast Beef
Ingredients:
- 4 – 5 lb rump roast
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- Gravy directions below
Directions:
Combine the seasoning ingredients and rub all over the rump roast.
Thread the roast beef onto the rotisserie, right down the middle and make sure you secure it with the forks so that the spit is locked into the rump roast.
Configure your grill’s rotisserie per the owner’s manual.
Make sure you place a pan under the roast to catch drippings,
Turn on the rotisserie motor.
After about an hour, check the internal temperature of your roast with a meat thermometer. As a reference point, a 4.5 pound rump roast takes about an hour and a half on a rotisserie.
Roast the rotisserie beef until the desired doneness (medium-rare is 140 degrees.) Remember that the roast will continue to cook for a little while once removed from the heat, so take it off about 5 degrees shy of your desired temperature.
Remove the rotisserie roast beef from the grill, place on a platter and cover with aluminum foil to rest for about 15 minutes.
While the roast is resting, make a rue using 2 tablespoons of butter and 1 tablespoon of flour. Stir in the roast beef drippings and 1 cup of beef broth Stir until thickened.
Carefully remove the rotisserie spit from the roast and slice thinly, against the grain, for maximum tenderness.
Beef Kabobs with Peppers and Onions
Ingredients:
- 1 pound top sirloin or beef tenderloin
- 1 medium onion
- 2 bell peppers
- 2/3 cup dry red wine
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon olive oil
Directions:
If you are using bamboo skewers, start by submerging them in water using a dish or a paper towel to hold them underwater. Let them soak for 30 minutes. Use double skewers as it makes it easier to turn without having the ingredients spin on the skewer. You can use two bamboo skewers or double prong skewers.
Marinade
In a stainless or glass bowl large enough to hold the meat, add the wine, salt, sugar, paprika, black pepper, garlic powder and onion powder. Mix the marinade. Optionally, you can marinate the veggies in Italian dressing. Cut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the refrigerator Then remove it from the refrigerator and let it come back to room temperature and let it sit at room temperature for about 30 minutes.
Skewer Kabobs
Cut the onion in half and then cut each half into quarters. Cut the peppers open and clean out the seeds. Cut them into 1 inch squares (or close to square as you can).
Alternate meat between onions and peppers, as they add great flavor to the meat while cooking. After assembling the kabobs, brush some oil on the skewered meat and veggies at this point, to keep them from sticking.
Prepare the grill
If using gas, heat the grill on high for 10 minutes prior to cooking. If cooking on coals, it is best to use natural hardwood charcoal. Add enough coals to cook over a high heat for 10 to 15 minutes.
Grilling
Place the kabobs on the hot grill directly over the flame or coals. Keep the lid open. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.
Yogurt and Rosemary Marinated Grilled Beef
Serves 8
Marinade:
- 1 6-ounce container fat-free Greek yogurt
- 1/2 cup buttermilk
- 3 large garlic cloves, minced
- 1/4 cup chopped fresh rosemary
- 1 tablespoon chopped fresh mint
- Zest from 1 lemon
- Juice from 1 lemon
- Salt and freshly ground black pepper to taste
- 2 pounds sirloin or round steak
Directions:
In a bowl, mix yogurt, buttermilk, garlic, rosemary, mint, lemon zest, lemon juice and salt and pepper. Place steak into a large zip-close plastic bag. Pour marinade into bag and make sure it covers all the surfaces. Seal the bag and place in the refrigerator 24 to 48 hours, turning the bag over from time to time.
Heat grill to high. Take the beef out of the refrigerator and remove from the marinade. Scrape the marinade off the roast and discard. Let the steak rest at room temperature for about 30 minutes, then grill over high heat about 5 minutes each side. Lower heat and continue cooking, turning from time to time, until beef reaches desired degree of doneness. Let beef rest about 10 minutes, covered with foil. Slice across the grain and serve.
Barbecued Meat Loaf
Serves: 8 to 10
MEAT LOAF
- 1¼ pounds ground beef (80% lean)
- 1¼ pounds ground beef (93% lean)
- 2 cups Italian seasoned panko bread crumbs
- 1 cup finely chopped yellow onion
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried tarragon
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
SAUCE
1/2 cup bottled or homemade barbecue sauce or make one of my recipes from the post: http://jovinacooksitalian.com/2013/05/14/a-bbq-sauce-for-every-occasion/
1/4 cup ketchup
Directions:
In a large bowl using your hands, gently combine the meat loaf ingredients.
Divide the meat loaf mixture in half and form into two loaves, each about 4 inches wide and 6 to 7 inches long. Place the loaves on a sheet pan.
Prepare the grill for indirect cooking over medium-low heat (about 350°F).
In a small bowl mix the sauce ingredients. Set aside half of the sauce to serve with the meat loaf. Top each meat loaf with 3 tablespoons of the remaining sauce and coat thoroughly.
Brush the cooking grates clean and oil them.
Using a metal spatula, gently pick up each loaf from the sheet pan and place directly on the cooking grate.
Grill the meat loaves over indirect medium-low heat, with the lid closed, until a thermometer inserted horizontally through the top of each loaf registers 155°F, 50 minutes to 1 hour.
Remove the loaves from the grill and let rest 10 to 15 minutes. Once removed from the grill, the loaves will continue to cook, allowing them to reach the recommended 165°F for ground beef.
Cut the loaves into thick slices and serve with the reserved sauce.
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Between 1850 and 1870, New Orleans boasted the largest Italian-born population of any city in the United States. Its early Italian immigrants included musicians, business leaders and diplomats. However, by 1910, the city’s French Quarter was a “Little Palermo” with Italian entrepreneurs, laborers and restaurateurs dominating the scene. The majority of Italian immigrants in New Orleans were from Sicily and started to arrive in large numbers in the 1880’s. They arrived in a city where previous Italian immigrants had already established a decent-sized community, dating back to the French era. In fact, the Italian-born Henri de Tonti, as part of a French expedition, explored Louisiana even before New Orleans existed and later became a leader in the fledgling colony. A street named Tonti still exists in the city.
ST. CHARLES STREET IN NEW ORLEANS, 1900
The Sicilian transplants found work on sugar plantations upriver or toiling on New Orleans docks. Macaroni factories popped up around the neighborhood, while Italian vendors sold fruit at the French Market. Eventually, some immigrants were able to open small businesses, such as corner stores or restaurants. Some didn’t stay small, such as Progresso Foods, the soup and condiment giant, which began as a New Orleans import company. Over the decades Italians became integrated into New Orleans culture and society.The city has had two Italian-American mayors, Robert Maestri and Victor Schiro.
Sicilian Vincent Taormina founds an importing business in New Orleans that becomes Progresso, selling bread crumbs and canned soups.
Italians on Decatur Street, 1938 (Russell Lee photo)
Not only had Sicilians established roots in the French Quarter, but those seeking to farm the land moved upriver from the city, to Kenner and Little Farms (now River Ridge). These men were called “truck farmers” because their land was far enough away from the city that they had to haul their crops in by wagon, later by truck. They would sell their produce in the Farmer’s Market, stopping for lunch at one of the groceries along Decatur Street. The grocers would lay out cold antipasti spreads during the day, to sell for lunch. In 1906, Salvatore Lupo opened Central Grocery. Lupo observed that a traditional antipasti spread did not lend itself to America’s rapidly-developing “grab-and-go” culture. He began to combine some of the antipasti items, such as mortadella, cheese, ham and olive salad, on loaves of round Italian bread, creating the now-famous muffuletta sandwich. The truck farmers could pick up a muffuletta and eat their antipasti as a sandwich on the return drive to Kenner. Other groceries and restaurants picked up on the muffuletta, which became a New Orleans institution, second only to the po-boy sandwich.
When the brand new French Opera House opened in New Orleans in the 1859, the call went out to Italian musicians. Local business leaders didn’t need to look very far, since the city of New Orleans already had a bustling Italian population. Living and working side-by-side with African-Americans, the Italians shared with them their own distinctive forms of music, which encompassed folk and classical traditions. The sons of these early immigrants, many of whom were hired to play at the French Opera House, would go on to become familiar names with the popularization of jazz.
One such artist was Joe Venuti who introduced the violin into the jazz ensemble and teamed up with his boyhood friend, Eddie Lang (born Salvatore Massaro), for some groundbreaking recordings, which eventually led to their being hired for Bing Crosby’s famous radio show band. Lenny Payton (born Salvatore D’Angelo) arranged many of Duke Ellington’s numbers in the 1940’s. Another Italian American, William Russo, carried on this tradition with his Chicago Jazz Ensemble. Nick LaRocca was an important Italian-American jazz musician at the birth of the genre, while New Orleans-born Louis Prima became a prominent singer and trumpeter during the swing era.
The elegant Hotel Monteleone, first established by a Sicilian shoemaker, is a landmark in the French Quarter and is still run by the Monteleone family generations later. The Hotel Monteleone is one of the last great family owned and operated hotels in New Orleans. Before he became founder of this famous New Orleans hotel, Antonio Monteleone was an industrious businessman who operated a very successful shoe factory in Sicily. Antonio had heard great things about America and the call of adventure motivated him to pack the tools of his trade and head for the “land of opportunity.” Antonio arrived in New Orleans around 1880 and opened a cobbler shop on Royal Street, the busest thoroughfare of commerce and banking at the time. In 1886, Monteleone purchased a small hotel on the corner of Royal and Iberville streets. When the nearby Commercial Hotel became available for purchase, Monteleone took the opportunity to expand. Hotel Monteleone’s Carousel Piano Bar & Lounge is the only revolving bar in New Orleans. The 25-seat carousel bar turns on 2,000 large steel rollers at a constant rate of one revolution every 15 minutes. During the 1950’s and 1960’s, the Carousel Bar was also the site of a popular nightclub, the Swan Room, where musicians such as Liberace and Louis Prima performed. The hotel has a long history in the city and, being one of the premier downtown New Orleans hotels, the Hotel Monteleone caters to the world during the famous festival of Mardi Gras.
The Italians began social clubs and benevolent organizations as other ethnic groups in New Orleans did. The oldest group began before the Civil War, but more and more formed with the influx of Sicilian immigrants during the last part of the 19th century. These organizations were often linked to a specific region in Italy to preserve customs among members and helped provide a support network for new arrivals. As the Sicilians established themselves, community’s leaders lobbied Archbishop Perche to provide them with a church larger than the wood-frame structure on Decatur Street and Esplanade Avenue that they were using at the time. In 1873, the Archbishop gave the Sicilians permission to fix up the old Mortuary Chapel. In 1903, Archbishop Chapelle turned the chapel and its parishioners over to the Dominican order, whose priests encouraged and nurtured the Old-World traditions and rituals of the Sicilians. By 1915, however, the popularity of the Storyville red-light district, along with the construction of Terminal Station made the new church less appealing as a focal point for the Italian community. Archbishop Blenk agreed and allowed the Sicilians to take over the an old chapel on Chartres Street, next to the Old Ursuline Convent, and the church was renamed St. Mary’s Italian Church. Even though several other churches in metro New Orleans have strong Italian roots, St. Mary’s on Chartres Street is still the official “home” of Italian Catholics in the city.
St. Joseph’s Altar, from a private residence in suburban New Orleans (courtesy Christopher Scafidi)
St. Joseph’s Altars
Each March 19th local families, descended from Sicilian immigrants, erect elaborate altars laden with bread, cookies and other food in honor of St. Joseph. The story goes that Sicily was ravaged by drought and famine centuries ago. The people prayed to their patron, St. Joseph, for deliverance from these trials. The rains came, the crops grew and the people of Sicily never forgot their promises to honor St. Joseph. Sicilian families would lay out baked goods and other delicacies on a table on March 19. These offerings usually started out small and often grew into multi-family and even parish-wide efforts. Bakeries would donate loaves of bread shaped as crosses and other religious symbols. Grocers would donate other foodstuffs and all would be arranged for display on a beautifully decorated altar. Meat was usually not part of the spread on a St. Joseph’s altar, since it was not permitted on St. Joseph’s Day (March 19th falling during the season of Lent).
As the Sicilian influence in New Orleans grew, so did the tradition of the St. Joseph’s Altar. Families would take pride in setting up an altar in the living room or perhaps taking over an entire garage. Parishes and schools now prepare altars and many families contribute either baked items or cash to the cause. The faithful then go around the city, from altar to altar, visiting family and friends. On the way out, folks pick up a “lucky bean,” a fava bean, symbolizing the restoration of the crops in Sicily. In New Orleans St. Joseph’s Day has also been adopted as one of the few non-Carnival (Mardi Gras) days of celebration for the city.
The Famous Muffuletta Sandwich
The Sicilians brought their culture and cuisine with them, particularly Italian-style tomato sauce. Living on an island meant many Sicilians made their living as fishermen and their diet reflected this. Being close to the sea was one of the reasons so many Sicilians didn’t move further inland when they arrived at the Port of New Orleans. Just as New Orleans absorbed the French, Spanish and Afro-Caribbeans before them, the city absorbed the Italians. New Orleanians took the idea of Italian-style tomato sauce and mixed it with roux, their flour-and-fat base for sauces. Over time, the classic “red sauce” became “red gravy,” called that to distinguish it from the “brown gravy” in gumbo that New Orleanians have made for generations. To make the distinction between traditional cuisine and the modified style of Italians raised in New Orleans, some restaurants and restaurant reviewers began to refer to the modified style as “Creole-Italian” cooking.
The Rise Of Creole-Italian Cooking
Although they were treated to the same prejudices that newcomers usually get, the Sicilians saw their food immediately accepted in America. However, what happened in New Orleans was a little different. The established Creole ingredients and cooking styles began to be adopted by Italian cooks and vice-versa. By the early 1900’s a style of Italian cooking found nowhere else was established in New Orleans. A great example of this change is what happened to the classic Italian recipe for scampi. There were no scampi here, so Italian cooks used the plentiful local Gulf shrimp instead. This dish evolved into a new dish: the spicy, buttery and misnamed “barbecue shrimp”. The dish spread to restaurants and homes and is now one of the most famous New Orleans dishes.
Like the many other earlier influences, Italian cuisine contributed subtle nuances of taste. From the Italians, the Creoles cultivated a love of garlic and its presence is encountered just barely beneath the surface in many classic Creole dishes. Conversely, the Spanish roots of the Creole cuisine had a profound impact on Sicilian-American foods. The most unique feature of the cuisine is its tomato sauce, commonly referred to as “red gravy” or “tomato gravy.” This rich sauce, used over meats and pasta, has dozens of variations from family to family. Some red gravies are based on a brown roux. Some contain eggplant. Others contain anchovies, whole boiled eggs or meat. Two consistent threads in this red gravy are the addition of sugar and the frying of tomato paste! After the vegetables are sautéed in olive oil, tomato paste is added and, literally, fried before the liquids are added.
New Orleans BBQ Shrimp
The new Creole-Italian tomato sauce was different from the food of Sicily and is marked by smooth, sweet, thick sauce with a bit more red pepper than most. This is most often served over pasta or meat stuffed with bread crumbs – a common Sicilian-inspired dish. Meatballs, anise-flavored Italian sausage and roast beef, simmered in a red sauce called Daube, are all regarded by local Italian families as the best dishes for a big Sunday family dinner.Today, some of New Orleans’ finest restaurants are owned by descendants of Creole-Italians. They serve excitingly different food that started out many years ago as robust Sicilian fare but, through years of Creole influence, now enjoy a piquant flavor – due largely to the Spanish love of ground chilies.
New Orleans Creole Italian Red Gravy
Here is one of many ways to make this sauce.
Makes about 3-1/2 quarts
Ingredients:
- 1/2 cup olive oil
- 6 cups finely chopped onion
- 2 tablespoons minced garlic
- 1 teaspoon. dried basil
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 6 ounces tomato paste
- 2 bay leaves
- 1 teaspoon sugar
- 3 (29 oz) cans tomato puree
- 3 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 cup chopped fresh basil
Directions:
Heat the olive oil in a large skillet over a medium heat. Add the onions and saute, stirring occasionally for about 20 minutes, or until the onions are translucent but not browned.
Add the garlic, dried basil and the three peppers and cook for 5 more minutes. Add the tomato paste and stir to coat the onions. Cook the tomato paste with the onions until the color deepens slightly to a red mahogany color. Add the bay leaves and all other ingredients.
Bring to a simmer; reduce heat if necessary to maintain a very low simmer and cook for about one hour, stirring occasionally. Remove the bay leaves before serving.
New Orleans Italian Shrimp over Fried Green Tomatoes
Ingredients:
- 24 Jumbo Louisiana shrimp
- 1/4 cup extra virgin olive oil
- 8 cloves fresh garlic, sliced thin
- 1/3 cup chopped green onions
- 4 sprigs fresh rosemary
- 2 cups white wine
- 1/4 cup dried Italian seasoning
- 2 teaspoons blackening seasoning
- 2 teaspoons lemon pepper
- 1/4 cup fresh basil
- 1/4 cup Worcestershire sauce
- 1/3 cup butter
- 3-4 lemons, juiced
Tomatoes
Or you can use my oven fried green tomato recipe from the post: http://jovinacooksitalian.com/2013/02/04/mardi-gras-time/
- 6 sliced green tomatoes
- 2 cups milk
- 4 eggs
- 2 cups all-purpose flour
- 2 cups Italian seasoned bread crumbs
- Oil for frying
Shrimp preparation:
Saute garlic in olive oil. Add shrimp, green onions and rosemary. When shrimp begin to turn pink, add white wine and the rest of seasonings, Worcestershire, butter and lemon. Let simmer until sauce comes together and shrimp are cooked.
Tomato preparation:
Combine milk with beaten eggs. Dredge sliced tomatoes in flour, then egg wash, then press firmly into bread crumbs, fry until golden brown.
Place tomatoes on a serving plate. Spoon shrimp over top of tomatoes.
Creole Daube
Daube a wonderful example of how French and Italian cooking merged in this food mecca, be it in restaurants or at home. For daube, also called beef daube and Italian daube, the marriage of French and Italian begins with the French style of braising beef with red wine, vegetables and herbs. And this is where the Italian forces come in with their red gravy ( known everywhere else as spaghetti sauce) with or without a roux base. Some recipes call for cooking the daube in wine and stock and preparing the red gravy separately. However, in today’s rushed lifestyle, most cooks prefer to put it all together in one big pot. Various cuts of beef suit daube, including the rump, round, shoulder or chuck. Instead of larding, a stuffing of garlic provides flavor. Old Creole recipes used lard for the braising, too, but olive oil substitutes as a healthy and tasty alternative. Don’t be put off by the long slow-cooking process. The dish can simmer on the stove with little attention while you catch up on rest and relaxation. I am sure this recipe can also be adapted for the slow cooker.
Serves 6
Ingredients:
- 3-pound rump roast
- 5 cloves garlic, 2 slivered and 3 minced
- Salt and Pepper
- Creole seasoning, store-bought (without salt) or homemade, recipe below
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 ribs celery, chopped
- 6-ounce can tomato paste
- 8-ounce can tomato sauce
- 1 cup red wine
- 14-ounce can beef broth
- 1 tablespoon Italian seasoning
- 1/4 to 1/2 teaspoon cayenne to taste
- Pinch of sugar
- 2 tablespoons finely chopped fresh flat-leaf parsley
Directions:
With a sharp, small knife cut slits in the roast about 2 inches apart and stuff with slivers of garlic. Rub roast generously with salt, pepper and Creole seasoning. Heat oil in a heavy pot or Dutch oven and brown roast well on all sides over medium-high heat. When browned, take roast out of pot and set aside.
In the same oil, saute onion, bell pepper and celery over medium heat until soft, about 10 minutes, stirring occasionally. Add minced garlic and cook for 5 more minutes. Add tomato paste and cook, stirring frequently, until it begins to brown, about 10 minutes. Add tomato sauce and cook over medium heat, stirring occasionally, for 5 more minutes. Add wine, beef broth, Italian seasoning, cayenne, salt if needed and sugar. Stir well.
Return roast to pot, fat side up, turn heat to low, cover and simmer for 4 hours or until roast is very tender. Stir well every hour and turn roast over halfway through cooking. Sprinkle with parsley and serve over cooked pasta.
Creole Seasoning
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano leaves
- 2 tablespoons dried basil
- 1 tablespoon dried thyme leaves
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon celery seed
- 5 tablespoons sweet paprika
Combine in food processor and pulse until well-blended.
Italian Chicken with New Orleans Spaghetti Bordelaise
Serves: 6
Ingredients
- 12 chicken thighs
- Salt
- Freshly ground black pepper
- Cayenne Pepper
- 4 heads garlic, cloves separated and peeled
- 1/2 cup olive oil
- 2 cups white wine
- 3 lemons, quartered
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 cup chopped parsley
- Spaghetti Bordelaise, recipe follows
Directions:
Preheat the oven to 350 degrees F.
Place the chicken in a large bowl and lightly coat with salt, pepper and cayenne.
Crush half of the garlic cloves with the back of a heavy knife. Leave the remaining cloves whole.
Heat 1/2 cup of the oil in a roasting pan large enough to hold the chicken in one layer, over 2 burners on medium-high heat. Add the chicken and sear on both sides. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat and add the remaining ingredients, stirring well to evenly distribute.
Cover the pan tightly and roast for 1 hour. Uncover and roast until the chicken is brown and tender and the garlic is caramelized, about 30 minutes, basting occasionally.
Remove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken or serve on the side.
Spaghetti Bordelaise
- 1 pound dried spaghetti
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 cup green onions
- 1 tablespoon white wine
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons melted unsalted butter
- 1/4 cup chopped fresh parsley
- 1/2 cup finely grated Parmesan
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander.
Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt and pepper and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes.
Return the drained spaghetti to the pot. Add the sauce and toss well to coat. Place in a large serving bowl and sprinkle with the Parmesan.
New Orleans Apple Fritters
Fritters or Fratelle (Italian for fritters) are deep-fried batters containing sweet (fruit & nuts) or savory (cheese, fish, vegetables) fillings.They are served throughout Italy during Carnival time. This recipe is another example of the merging of cuisines in New Orleans. The French-Creole colonists who came to inhabit the city in its earliest days originally introduced beignets to New Orleans. They are made from square-cut pieces of yeast dough without holes, fried and then covered with mounds of powdered sugar. The Italian version adds fruit.
Makes 20 fritters
Ingredients:
- 2 tablespoons unsalted butter
- 4 cups 1/4-inch-diced, peeled, chopped Fuji or Gala apples
- 2 tablespoons light-brown sugar
- 1 1/4 teaspoons cinnamon, divided
- Pinch of freshly grated nutmeg
- Pinch of salt
- 2 eggs, separated
- 3/4 cup apple cider
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 cup plus 1 tablespoon granulated sugar
- Vegetable oil, for frying
Directions:
Melt butter in a 12-inch skillet over medium-high heat. Add apples and saute, stirring frequently, for 2 minutes. Sprinkle in brown sugar, 1/4 teaspoon cinnamon, nutmeg and salt and continue to cook 2 to 3 minutes longer, or until apples are lightly coated with syrup. Remove pan from heat and set aside to cool.
In a small bowl, whisk together egg yolks and apple cider. Stir in the cooled apple mixture.
In a medium bowl, combine flour, baking powder and 1 tablespoon sugar. Make a well in the center of the flour and add apple mixture. Gradually incorporate flour into wet ingredients, mixing gently with a whisk until uniform. Set batter aside for 20 minutes.
Fit a hand mixer with the whisk attachments and beat egg whites until soft peaks form. Gently fold whites into batter until completely blended.
In a medium bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon.
Add enough oil to a heavy-bottomed Dutch oven or a deep cast iron skillet to come 4 inches up the sides of pan. Heat oil over medium-high heat to 350 degrees F. When the oil is hot, carefully add 2-tablespoon scoops of batter, working in batches and being careful not to overcrowd pan. Maintain oil’s heat between 300 and 350 degrees by adjusting burner as necessary.
Fry fritters 4 to 5 minutes until golden and cooked through, turning them as needed for even color. Remove fritters with a slotted spoon or strainer, drain briefly, then toss them in cinnamon sugar. Transfer fritters to a serving platter. Repeat with remaining batter. Right before serving, roll fritters a final time in cinnamon sugar.
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Want to read a more in-depth look at Italian American family life and culture, I recommend you read:
The author writes,”A Girl From the Hill: My Mother’s Journey from Italian Girl to American Woman is a collection of essays reflecting my mother’s experiences growing up in Providence, Rhode Island during the early 20th Century. This book depicts many aspects of my mother’s life growing up with Italian parents in Providence, Rhode Island during the Great Depression. It also speaks to all mothers and daughters about the bonds that tie us forever, even when we are apart. What I discovered is that I am more like my mother than I ever imagined.”
- Birmingham, Alabama’s “Little Italy” (jovinacooksitalian.com)
- West Virginia’s Little Italy Communities (jovinacooksitalian.com)
- Baltimore’s Little Italy (jovinacooksitalian.com)
- Western Pennsylvania’s “Little Italies” (jovinacooksitalian.com)
- Philadelphia’s Little Italy (jovinacooksitalian.com)
- Chicago’s Little Italy (jovinacooksitalian.com)
- Cleveland’s Little Italy (jovinacooksitalian.com)
- New England’s “Little Italies” (jovinacooksitalian.com)
- Italian American Neighborhoods – Boston (jovinacooksitalian.com)
- Ybor City – Florida’s Little Italy (jovinacooksitalian.com)
- Little Italy – Manhattan (jovinacooksitalian.com)
- http://jovinacooksitalian.com/2013/03/08/new-yorks-other-little-italies/
- http://jovinacooksitalian.com/2013/03/15/little-italy-new-jersey-style/
- http://jovinacooksitalian.com/2013/04/12/delawares-little-italy/
- The “Little Italies” of Michigan (jovinacooksitalian.com)
- The Hill” St. Louis’ Little Italy (jovinacooksitalian.com)
- http://jovinacooksitalian.com/2013/05/24/indianas-little-italy-communities/
Father’s Day has been celebrated for over 100 years. It’s also an event celebrated in many countries around the world, although at different times of the year. Father’s Day is by nature a family event. Use this opportunity to get everyone in the family together for a fun day. Think about including all the dads in your family, not just your own father. Could your celebration include husbands, would-be future dads, your uncles and brothers? If so, do it—the more the merrier! And don’t forget step-fathers—they’re just as important.
You don’t have to remain at home; you could go to the beach, a local park or a favorite spot of Dad’s! In my family that would mean playing golf.
When it comes to making gifts for Father’s Day, perhaps it’s best to steer clear of the traditional store-bought gifts of tie and socks. He probably still has last year’s socks stuffed at the back of the drawer. Expensive or typical gifts are not necessary, but the time and effort you put in to create a personalized tribute, will be deeply appreciated. Instead, let your own creative abilities shine and make him something special.
Look at old photos of you and your dad doing fun things together. Take a walk down memory lane by creating either a photo album or a photo slideshow. You may be surprised at how many things you both have forgotten about and how much they meant to you.
A thoughtful card, a letter or toast that expresses your love will benefit both you and your dad. The most important aspect of the day is that you are present and attentive. It does not take material presents to make a dad happy—it takes showing your love and reassuring your dad that you’re proud of him and all he’s done for you. For many fathers, the most rewarding part of being a father is feeling that your children love you and the knowledge that each child is on a path to a successful future, no matter what their age.
Being a good father is not an easy job. While your relationship with your dad may not always have been perfect, it shaped some elements of your life today. There will be inevitable conflicts, as a father tries to guide his children to adulthood. Fathers guide in many ways, some we understand clearly at the time, others we may not appreciate until much later in life.
In celebrating the day, cook your Dad’s favorite foods or try some new recipes for a special Father’s Day dinner. To get you started, there are some recipes below that especially appeal to men.
Corn and Tomato Bisque
Ingredients:
- 2 tablespoons unsalted butter
- 1/2 onion, finely chopped
- 1 pound fresh corn kernels
- 1 large clove garlic, minced
- 4 cups low-sodium broth (vegetable or chicken)
- Kosher salt to taste
- Freshly ground pepper to taste
- 2 tablespoons sour cream
- 2 medium tomatoes, coarsely chopped
- 1 scallion, thinly sliced
- 1 tablespoon cilantro (or any herb you like) finely chopped, plus more for garnish
Directions:
Melt butter in a large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes. Stir in corn and garlic, cooking until the corn is lightly browned, about 5 minutes.
Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste. Transfer half of the soup into a blender or food processor and purée until almost smooth. You can also remove half the soup to a large bowl and process with an immersion blender. (I use a bowl that I will use to store the soup-less clean up.)
Add the blended soup back into the unblended soup and stir to combine. Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and bring soup to a boil. Serve hot and garnish with additional cilantro.
Cucumber and Sweet Pepper Salad
Ingredients:
- 2 bell peppers (or 12 mini sweet peppers), seeds removed and sliced thin (a variety of colored peppers is recommended)
- 2 cucumbers, sliced into thin rounds
- 1 red onion, sliced into thin rounds
- 1/4 cup fresh parsley, chopped fine
- 1 tablespoon fresh herbs (basil, thyme, oregano or mint)
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- sea salt to taste
- fresh ground pepper to taste
Directions:
In a serving bowl, whisk the vinegar, oil and herbs together.
Add the remaining ingredients except the salt and pepper and lightly toss to coat.
Add salt and pepper to taste.
Keep refrigerated and serve cold.
Scalloped Potatoes
Do not use starchy potatoes, such as baking potatoes, for this dish. Use low starch red-skinned potatoes that hold their shape after cooking.
Ingredients:
- 2 1/2 pounds red skinned potatoes, pared and sliced very thin
- 1 medium onion, chopped
- 1/4 teaspoon dry mustard powder
- 2 cups low-fat milk
- 1 tablespoon unbleached flour
- 1 cup low-sodium vegetable broth, plus 2 tablespoons for sauteeing
- 2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
- Paprika
- Nonstick cooking spray
- Kosher salt and fresh ground pepper to taste
Directions:
Preheat oven to 375 degrees F. Prepare a 2-quart baking dish by spraying lightly with nonstick cooking spray.
In a large skillet, cook onion over medium heat in the 2 tablespoons of vegetable broth until onion turns translucent. Whisk flour, spices, milk and the 1 cup vegetable broth together.
Layer the potatoes, onions, cheese and liquid mixture in alternating layers. Sprinkle each layer with salt and pepper. Sprinle the top layer with paprika.
Bake uncovered for 60 to 75 minutes or until tender and brown on top.
Barbecued Beef Ribs
Beef Back Ribs
Short Ribs
Beef Ribs may not get the kind of respect that pork ribs do, but these giant sticks of meat do produce fantastic barbecue. Beef ribs used to be a very cheap cut of meat, and in fact, many butchers would give the bones away to customers with dogs. Today, however, buying beef ribs can be costly, as more people have discovered that these ribs can be a delicious alternative to pork ribs. Unlike pork ribs, the meat on beef ribs is full of tough and sinewy connective tissue that makes them difficult to chew unless properly prepared. Beef ribs come in 2 different forms. There are beef back ribs and beef short ribs.
The back ribs are cut from the top section of the rib and contain some of the flavorful and fatty rib roast meat. There are 13 ribs to each side of the steer and they can be cut from the rib roast or loin portion. The ribs cut from closer to the rib roast are often trimmed very close to the bone with little meat on them except for what is between the bones. Ribs cut from the loin section are slightly less flavorful.
Beef back ribs can be cut to any length, from dino ribs which are about 18 inches (46 cm) long to a more manageable length of 6 to 8 inches (15 to 20 cm). They can be packaged in groups of 13 bones to packages of single bones. Due to the varying cuts of rib bone length, it is difficult to say how much each person might eat in rib bone weight. Consider instead that each person might eat 2 to 3 bones, perhaps an additional if the bones are cut shorter than 6 inches (15 cm) long.
Ingredients:
BBQ Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 large celery rib, finely chopped
- 1 carrot, finely chopped
- 1 small onion, finely chopped
- 3 ancho chiles—stemmed, seeded and cut into small pieces
- 2 cups chicken stock or low-sodium broth
- 1 cup ketchup
- 1/4 cup distilled white vinegar
- 1/4 cup molasses
- 1/4 cup dark brown sugar
- 1/4 teaspoon dry mustard
Braising Liquid:
- 2 cups coarsely chopped celery
- 1 onion, halved lengthwise
- 1 1/2 cups coarsely chopped carrots
- 2 whole bay leaves
- 10 whole black peppercorns
- 1 tablespoon salt
4-5 lbs. beef back ribs, at room temperature
Directions:
BBQ Sauce:
In a large saucepan, heat the olive oil until shimmering. Add the celery, carrot and onion and cook over moderate heat, stirring, until lightly browned, about 10 minutes. Add the anchos and cook until fragrant, about 2 minutes. Add the stock, ketchup, vinegar, molasses, sugar and dry mustard and simmer over moderate heat until the barbecue sauce is reduced to about 3 cups, about 30-40 minutes.
Transfer the mixture to a blender and puree until smooth. (If you use an immersion blender, you do not need to remove the sauce from the pot.) Return the sauce to the saucepan and simmer about 5 minutes longer. Season with salt. (Can be made 1 day ahead. Cover; refrigerate.)
Braise:
Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
Grilling the Ribs:
Light a grill and cook the ribs over moderate heat, turning, until crusty and sizzling, about 10 minutes. Do not let them burn. Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs, passing the extra sauce on the side.
Peach Raspberry Pie
A family favorite!
10 servings
Ingredients:
Crust
- 1 1/4 cups whole-wheat pastry flour
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter
- 1/4 cup reduced-fat sour cream
- 3 tablespoons canola oil
- 4 tablespoons ice water
Filling
- 1/3 cup cornstarch or quick-cooking (Minute) tapioca (2 ounces)
- 3/4 to 1 cup granulated sugar (depending on how sweet you like fruit pies)
- 6 cups total (about 21 ounces) fruit: a combination of raspberries and diced peeled peaches
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Directions:
To prepare crust:
Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle ice water over the mixture. Toss with a fork until evenly moist.
Knead the dough with your hands in the bowl a few times—the mixture will still be a little crumbly. Turn out onto a clean lightly floured surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for at least 1 hour.
Prepare filling:
Stir together the sugar and thickener in a large bowl. Add the fruit, vanilla and cinnamon, stirring to combine.
To assemble & bake pie:
Position a rack in the center of the oven and preheat the over to 375°F. Line a baking sheet with foil or parchment.
Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper.
Spoon the filling into the crust.
Roll the remaining portion of dough between sheets of parchment or wax paper into another 12-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper.
Trim the top crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers.
Place the pie on a foil lined baking sheet to catch the drips. Make a few slits inthe top crust with a knife.
Bake the pie on the center rack until the crust is golden brown and the fruit is bubbling through the slits in the crust, 50 to 60 minutes. Let cool on a wire rack for at least 1 1/2 hours.
Related articles
- Father’s Day Quote | Father Day Quotes | Top Ten (whenfathersday.wordpress.com)
- Fabulous Father’s Day Cookout (everythinggirlslove.com)
- Free printable fathers day cards! (toucheefeelee.net)
