Frank Sinatra Cheesecake Recipe

LEMON RICOTTA CHEESECAKE
 
alla SINATRA
 
 
 
 

RECIPE 

 

Ingredients :

 

 
  • 3 lbs. whole milk fresh Ricotta
  • 1 tablespoon butter, softened
  • ¼ cup grated Graham Crackers
  • 1 teaspoon plus 1½ cups sugar
  • 1 cup Mascarpone
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated lemon zest
  • 2 teaspoons fresh lemon juice

INSTRUCTIONS

 

  1. Place ricotta in a sieve over a bowl and let drain for 1 hour.
  2. Triple wrap the bottom and sides of 3×10-inch springform pan with aluminum foil. Butter the sides, bottom and rim of pan. Mix the smashed Graham Crackers with 1 teaspoon sugar and coat the pan.
  3. Preheat the oven to 350ºF. Fill a teapot with water and bring to a boil. Place the Mascarpone in the bowl of an electric mixer and beat until light. Transfer to a small bowl; then add ricotta and lemon zest to bowl of electric mixer. Beat at low speed until smooth. Beat in the eggs one at a time until smooth. Beat in the remaining 1½ cups sugar. Continue to beat until mixture is very smooth. Beat in the Mascarpone, vanilla and lemon juice. Pour into the pan and smooth the top.
  4. Place the pan inside a roasting pan whose sides are not higher than the cake pan. Open oven and pull rack out halfway — make sure it’s stable. Place pan on rack, then pour in the boiling water from the teapot into the larger pan to within 1 inch of the top of the smaller pan. Bake for one hour and 15 minutes. Test with finger — the top should spring back a bit. Give the pan a shake — if the batter ripples under the surface too much, it probably needs more time. It should be slightly golden on top. Note: Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove the cheesecake when the thermometer reads 150-155ºF. 
  5. Remove and let cool to room temperature in the water bath. Refrigerate overnight or for at least 4 hours before serving. It will firm up as it rests.
  6. To unmold, slide a thin knife around the cake edges. Release the sides of the springform pan. Refrigerate until serving.
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Frank Sinatra dining-out with Wife Ava Gardner
 
And LEMON CHEESECAKE for DESSERT
 
 
FRANK SINATRA SUNDAY SAUCE
 
And DOLLY SINATRA’S SPAGHETTI MEATBALLS
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SUNDAY SAUCE alla SINATRA
DOLLY SINATRA’S

MARINARA SAUCE

MEATBALLS
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Napoleon Bonaparte ‘s Favorite Dish

 

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Napoleon Bonaparte

 

Pollo Marengo was, many believed to be Napoleon Bonaparte’s favorite dishes. The dish is made by sauteing a small chicken that has been cut into 8 pieces in olive oil and butter with white wine, garlic, tomatoes and mushrooms, then garnished with sauteed Crayfish (Shrimp) and Fried Eggs.

It is believed that the first time this dish was cooked, after Napoleon had defeated the Austrian Army at The Battle of Marengo in Piedmont, Italy, south of Alessandria. After the battle, as Napoleon was hungry and wanting to eat, his chef (Dunand) had to forage for whatever food-stuff he could get his hands on. Chef Dunand’s assistants came back with a couple chickens, mushrooms, crayfish, and eggs, and then the chef went to work creating the dish which Napoleon absolutely loved, and came to be known as Pollo Marengo, named after the town where it was created following the battle there. This was supposedly the first preparation of the dish, which morphed into later to the dish that now includes mushrooms, tomatoes, and wine, which it is believed were not in the first preparation of the dish as made by Chef Dunand. The dish nowadays is most often made with Shrimp instead of Crayfish, and not often done, but just to guild the Lilly for those fortunate to do so, you may shave black or White Truffles over the dish. This later addition of truffles is a nod to Piedmont which is renowned for their decadent White Truffles, though they could not be in the original dish as the battle was fought on June 14, 1800, and White Truffle are not in season this time of the year.

So no matter how the original dish was made and what the ingredients are, Pollo Marengo is quite a wonderful dish that was a bit popular in the 1950s and 60s, but not so much these days, other than with serious hard core foodies and gourmands. If you’ve never tried it, don’t pass up the chance to make the dish. With chicken, mushrooms, shrimp, and fried eggs, the dish is sure to please most any of guests. So enjoy!

 

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Screenshot 2019-09-22 at 1.57.42 PM

Pollo Marengo

 

POLLO MARENGO
Ingredients:

3 tablespoons butter
4 tablespoons olive oil
1 – 3 1/2 pond Chicken, cut into 8 pieces
Sea salt & Ground Black Pepper
a half pound Button Mushrooms, cleaned and cut into quarters
1/2 cup Dry White Wine
½ cup chicken stock
6 San Marzano Plum Tomatoes

4 Tablespoons Italian Parsley, chopped

5 large Eggs

8 large Shrimp, cleaned, divined and shell removes (leave tail on)

Instructions

  1. Heat butter and olive oil in the Dutch oven.
  2. After patting chicken parts dry, sprinkle with salt and pepper. Add to Dutch oven, skin side down. Cook until skin is crisp and browned.
  3. Remove breast pieces to a platter and cover to keep warm. Cook leg and thigh pieces a little longer, then add to platter.
  4. Add mushrooms to the pan. Cook for about 4 minutes on the first side until golden brown. Turn mushrooms and brown on the second side. Add garlic, wine, and chicken stock.
  5. Stir well. Add tomatoes and parsley.
  6. Add chicken pieces back to pan. Cover and simmer for 10–15 minutes. Meanwhile, heat up six shallow soup plates. Add chicken to each plate, then spoon the sauce from the pan over the chicken.
  7. Melt butter in frying pan, then add eggs and cook sunny side up. 
  8. Fry the Shrimp in the same butter, being careful to not overcook them. 

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Screenshot 2019-09-22 at 2.42.19 PM

POLLO MARENGO

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Dannys Black Bean & Beets Salad

 

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Yes this salad is Badass. It’s got Beets (Love em), Sweet Corn, Baby Black Beans, fresh Asparagus, Carrots, Peas and whatever you want in it. I myself switch it up, depending on what I have on hand at home, and what’s available at the Market, so feel free to do the same. You can add, or take away from the basic recipe below. Naturally this salad filled with nothing but vegetables, legumes, vinegar and Olive Oil is Super Healthy. The salad is absolutely delicous on its own, which I eat it this way, but also like to stretch it out and last me at least 3 or 4 days, so I might peel a hard boiled egg and eat it with the salad for a nice easy light lunch or dinner. 

This salad is a great side dish for any meat, chicken, or fish dish, so do use it this way. Make the best of it, always eat your vegetables, everyday and enjoy.

 

Daniel

 

INGREDIENTS :

1 pound bag of Trader Joe’s frozen cooked Beets (or fresh Beets if you like)

4-6 ears Fresh Sweet Corn (cooked and cut from the cob) or 1 pound frozen Corn

1 -14 ounce can Black Beans ( I Love Trader Joe’s Baby Black Beans) drained & washed

1 pound fresh Asparagus (cut and cook in boiling water for 4 minutes & drained)

2 medium Carrots – peeled, dice 1/2″ thick and cooked in boiling water for 7 minutes

1/2 to 3/4 cup Frozen Peas, defrosted 

3/4 teaspoon each of Sea Salt & Ground Black Pepper (or to taste)

9 Tablespoons Olive Oil

2 tablespoons Red Wine or Cider Vinegar

1 Tablespoon Dijon Mustard

 

Defrost the Frozen Beets, and cut into 3/4 inch dice. Add to a large glass or ceramic mixing bowl. Add all of the rest of the vegetables to bowl and mix.

Add the Olive Oil, Vinegar, Salt, pepper, and Mustard to bowl and mix. You can serve immediately, or place in covered bowl in the refrigerator until you are ready to eat.

 

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CHICKEN SANDWICH WARS

 

PopeyeChickenSANDWICHES

A Yummy Popeye’s Fried Chicken Sandwich

“YOU CAN’T HAVE ONE”

In this day and age and for a long time, there is always some sort of new craze and latest thing going on. In the late Summer of 2019 the latest new craze is fast food Popeye’s Fried Chicken and their new Fried Chicken Sandwich and the Chicken Sandwich Wars going on between Popeyes and Chick-Fil-A over who has the Best Chicken Sandwich of all, Popeyes Won the War. Or did they. The war is not over, but it seems most people like Popeyes Fried Chicken Sandwich better than Chick-Fil-A who up to this point in time has been by far the undisputed King of The Chicken Sandwich in America. That was, until Popeyes came out with their own version of the Fried Chicken Sandwich which many feel is a whole lot tastier. The King has been dethroned. What do you think? We want to know.

Popeyes released their Fried Chicken Sandwich on August 12, 2019. The sandwich features a nice crunchy piece of Fried Chicken Breast on a Brioche Bun with Pickles and Mayonnaise. The sandwich comes in two versions, one with regular mayonnaise and one with spicy mayonnaise. Popeyes Chicken Sandwich was an instant success and followers quickly started a massive Buzz on Social Media for their Love of Popeyes Fried Chicken Sandwich. Debate over Chicken Sandwiches and whose is the Best and whose is not has dominated social media in the past few weeks, and just two short weeks after Popeyes launched their Chicken Sandwich, they announce the Sandwich was Sold Out and could not be had anywhere. People went nuts. One man in Houston Texas went as far to pull out a Gun and demand a Popeyes Chicken Sandwich at Gun Point. When will it come back. Popeyes promises, it will be soon. But when? If you go to the Popeyes website, it says CHICKEN SANDWICH Be Right Back. “But when?”

PopeyesBeRIGHTback.PNG

I myself have been a long time fan of Popeyes Fried Chicken. Their Fired Chicken and Bisquits are absolutely Great. They use fresh bought chickens, make it fresh, it’s tasty and nice and crunchy, and their bisquits are to me, the Best in The Business. Popeyes is a great company. They make the best Fries around, rice, and other items too, including tasty Louisiana Fried Shrimp.

Dam I missed out on getting one of those Chicken Sandwiches, but like millions of people all across America, I’m waiting to sink my teeth into one of those tasty suckkers just as soon as they come out. I’ll be at Popeyes on West 14th Street in Greenwichh Village New York to get mine. Heck I’ll get two, or 3 or even four. I Love my Fried Chicken.

And speaking of Fried Chicken Sandwiches, and New York, we’ve got a great local one at Blue Ribbon Fried Chicken in the east Village of New York. They make the Best Fried Chicken in town, and of course an awesome Chicken Sandwich to boot.

So I wait with baited breath for my very own Chicken Sandwich from Popeyes. But until then, I think I’ll go get one at Wendy’s, then make a trip to Blue Ribbon Fried Chicken where I haven’t been to in a while, and I’m due for a trip, especially now that I’m going crazy like everyone else, I want my Popeyes Fried Chicken Sandwich, I can’t get one yet, so I’ll settle for some others for now. Or better yet, I’ll make one of my own with recipes in The Badass Cookbook will do me for now.

Basta!

Daniel Bellino Zwicke

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ChickSANDWICHwendys.PNG

WENDY’S FRIED CHICKEN SANDWICH

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a FRIED CHICKEN SANDWICH

At HOME RECIPE

And

KFC KENTUCKY FRIED CHICKEN SECRET RECIPE

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PopeyesSandwichEMERIL.PNG

CHEF EMERIL LAGASSE TWEETS

About POPEYES FRIED CHICKEN SANDWICH

New Yorks Best Burger

MINETTA TAVERN
 
 
Good Burgers, but Far From The Best
 
 
New York’s Best Burger? Who makes it? Or who makes, plural, New York’s Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you’ll get at Minetta Tavern., but there’s one thing we have in common when making New York’s best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.
 
So what’s the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it’s just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It’s much better to use fresh beef when making a burger, and that’s all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.
 
I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I’ve been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it’s relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I’d get some of them, my next time at the butcher shop, and so I did a couple weeks later. I’ve tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.
 
Trader Joe’s recently opened in my neighborhood, and I’ve tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.
 
Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide’s. I went to the meat counter and spotted Pat LaFrieda’s Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it’s more than I normally spend, but if I can get a better burger it will be well worth it. I’m still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a pacckage of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I’ve ever had in my life. “I kid you not,” and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.
 
So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought “Wow,” it was a dam good burger, and better than any of the meat I’d bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald’s McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald’s Cheeseburger. Dam!
 
Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I’ve had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it’s better than the Shake Shack Burger which I normally love but wasn’t that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle’s Prime, which was the only Burger I’ve had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, “it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.
 
 
 
The BEST BURGERS I’VE HAD in NEW YORK
 
Cooked at My House in GREENWICH VILLAGE
 
with BLACK ANGUS BEEF PATTIES from WAYSIDE MARKET
 
 
SOUTHOLD NEW YORK
 
NORTH FORK of LONG ISLAND
 
 
 
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BELLINO MAKES NEW YORKS
BEST BURGER
READ BELLINO virsus OZERSKY
BLACK LABEL versus MINETTA BURGER
MINETTA TAVERN
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#BestBurgerNewYork by #BELLINO
#DanielBellinoZwicke
 

America Best Subs

WHITE HOUSE

Home of Submarines


White House Subs, in Atlantic City, New Jersey makes the Best Subnarine Sandwiches in all of America, bar none, “I just Love them.” Though sadly, I haven’t had one in years, and I’ve been craving one of late. To sink my teeth into one of those Babys, “I’d just love it,” and I’m thinking of making a trip all the way down from to New York to Atlantic City, just to get one. “That’s how good they are. White House Subs are on some wonderful bread and stuffed with Boiled Ham, Genoa Salami (Not from Genoa but Philadelphia), Cappacolla, and Provolone Cheese and topped with tomato, onions, lettuce, salt, pepper, Vinegar & Oil. “The Combination is oh so delicious,” and I miss it. Well, one of these days. Can one travel 100 miles just to get a Sub? Maybe?


Daniel Bellino Zwicke





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